Every year after school is out, our young community teenage girls have a 3-week “summer camp” with several of our Sisters. This year they went to New Hampshire for the event.
They were very excited and eagerly looking forward to the many activities ahead of them: lots of time out of doors, hiking, swimming, boating and gardening. I knew that nature crafts would be a part of their learning experiences, and also that there would be indoor activities such as housekeeping and of course, some cooking. I made them promise me that they would surprise me by making something new and different from any of their old standbys. They did not let me down, but kept their promise and came up with this scrumptious, raspberry peach upside down cake, inspired by a raspberry picking event that none of us knew would be happening before they went to camp. I could not have been more pleased!
Slice peaches. Sift together flour, baking soda, baking powder and salt and set aside.
Place 6 tablespoons butter in a 10-inch cast iron skillet over medium heat until melted then add brown sugar and cook until both are combined and melted, stirring occasionally with a wooden spoon. Approximately 8-10 minutes. Turn off the heat.
Arrange peach slices in a circular pattern (overlapping if needed) in skillet on top of sugar. Add raspberries in areas not covered with peaches. Set aside.
Cream together vanilla, 6 tablespoons butter and 1 cup sugar until creamy. Add eggs and beat until the yellow disappears. Add sour cream and blend.
On low speed, add flour mixture and beat just until combined stopping to scrape the sides a few times. Pour batter onto peaches and smooth out to the edges.
Bake 40-45 minutes. Remove from oven and cool on a wire rack for 10 minutes.
Run a knife around the edges to release and invert onto a cake plate allowing the cake to cool another 10 minutes.
Serve with fresh whipped cream.
One of our Sisters — who is an experienced cook and baker — is teaching one of our Community young girls how to bake, and she is becoming quite successful at it. Not only is she acquiring valuable experience, she is at the same time using this as an effective fund raiser by selling the bread to the Community houses. Proceeds from the sales are divided between the convent and the “young baker in training” to pay for her music lessons and other band related expenses.
I love to watch the two of them together turning out beautiful, fragrant warm loaves of various breads: whole wheat, oatmeal raisin, English muffin, and cinnamon swirl to mention a few – such a wholesome nurturing sight! From time to time they will feature some type of sweet roll such as sticky buns, or cheese Danish. This week they are offering frosted orange rolls. I doubt there will be any left over.
One of my favorite breakfast recipes is a special Swedish crepe called Plattar. I asked Sr.Madeleine, who is currently studying lace making in Brugge, Belgium, how this came to be one of their family recipes, a recipe she makes for her two daughter’s birthdays every year. This is what she wrote me.
“Swedish Plattar is a recipe from a collection of Swedish recipes celebrating the seasons of the year. The author of the recipe remembers her mother preparing these recipes to remind her family of the goodness of God. Personally, when I was young I had not learned to cook or bake; I too, like the writer, wanted to both cook for my young family and to emphasize the love of God and His goodness. Swedish plattar was by far the biggest hit! I made it regularly every Saturday morning for my family, standing patiently beside the electric frying pan (popular in those days) until many Swedish Plattar were made and the the hungry mouths of all were filled. Swedish Plattar takes time to fry, so the making is a labor of love (due to the sheer volume of the batter, and the number you need to fill someone up!). The smudges and dribbles on the page make the recipe easy to find in the cookbook, and also attest to its perennial popularity. My daughters and I are all three nuns now and they as well as I continue the practice of making Swedish plattar for celebrations of God and His goodness.”
Here at the Convent we love to give attention to birthdays, be they big or little. Last week I had a very BIG one (85!) and it was celebrated in a very big way, especially featuring an abundance of beautiful spring flowers and fabulous food — two of my main passions.
The day was launched with an outstanding brunch including many of the old favorites I’d used over the years for guests, retreats and special events. This Swiss Omelet Roll was a specialty that brought back many memories, and made for much meaningful conversation as we re-lived the occasions when it was served.
“One of the things I most look forward to each time I come to Bethany is the luxury of my leisurely breakfasts. Sitting in the dining room enjoying the view of the harbor, I savor each bite of my beautifully prepared morning meal — such a lovely contrast to the hasty ‘no prep’ breakfasts I generally have before hurrying off to work each day at home.”
This testimonial came from one of our Bethany guests the last time she was with us. Looking at our upcoming guest list I realize that this very person is scheduled to be with us next week! Suddenly I have the perfect breakfast in mind for her, something that had recently caught my eye and made me want to improvise and try my own version of it. We will start her time at Bethany off with Tantalizing Tangerine Crepes. I can’t wait!
In a saucepan, combine sugar and 1 cup water and bring to a boil over high heat, stirring to begin dissolving sugar. Reduce heat to medium and simmer, stirring occasionally, until sugar has dissolved completely, 5 minutes. Add tangerines and continue to simmer 8 to 10 minutes, until fruit is translucent and syrup has thickened. Remove from heat, set aside, and let cool.
In a blender, combine flour, eggs, melted butter, and milk, and blend until smooth.
Place an 8-inch skillet over medium-high heat, add a knob of butter, and swirl pan to coat bottom evenly. Ladle 1/4 cup of crepe batter into hot pan and swirl pan to coat bottom evenly with batter. Cook until batter is lightly browned on bottom, about 1 minute. Using a small spatula, lift edge of crepe and flip it over. Cook other side until golden brown.
Transfer to a warmed plate and repeat with remaining batter. To serve, fold 2 crepes in half, place them on a plate, and spoon some candied tangerines on top.
My hopes for spring were dashed this week when the Northeast was blasted with a chilly snowstorm.
Monday morning. April Fools? No less!
Well, a little chilly weather and white dust on the ground weren’t going to hinder our plans this week. We are hosting Lumen Christi: Easter Encounters with Art with art historian Msgr. Timothy Verdon and artist Gabriele Wilpers. This is a unique opportunity for artists and those who love art to celebrate the Resurrection of Christ. A festive dinner to welcome our guests was on the docket.
Our opening celebratory meal was a Cape Cod theme with clam chowder, coleslaw, fresh cod with salty and buttery crumbs, corn pudding, and vegetables. We featured a luscious triple lemon cheesecake for dessert. Doesn’t just the word lemon conjure up images for springtime? This was probably the best cheesecake I ever put in my mouth — delightfully creamy, and just enough of that citrusy tartness to whet your palate for another bite.
1/2 cup lemon curd, heated over a double boiler until warm and easy to pour (I used Stonewall Kitchen Lemon curd)
Position rack in the middle of the oven and preheat the oven to 350 degrees F
Butter the bottom and side of a 9" spring form pan. Have a ready roasting pan. Put on a kettle of water to boil for the water bath.
Stir together crumbs, melted butter and sugar with a fork in a medium bowl until combined. Press the crumb mixture into the bottom of the pan (not up the sides). Bake 8-10 minutes or until crust is set; let cool. Reduce the oven temperature to 325 degrees F.
Process sugar and zest in a food processor until zest is finely ground.
In a medium bowl with an electric mixer, beat cream cheese beginning on low speed andincreasing to medium-highspeed, until light and fluffy. DO NOT SKIP THIS STEP; IT IS VERY IMPORTANT FOR A LUMP-FREE, FLUFFY CHEESECAKE.
Gradually add sugar mixture, scraping down the side of the bowl with a rubber spatula, continue beating until smooth.
Add the eggs one at a time, beating well after each addition. Add sour cream, ricotta, salt and lemon juice; beat until well blended.
Wrap the outside of the spring form pan with heavy-duty aluminum foil, then pour the filling into the pan; set it in the roasting pan. Place the roasting pan in the oven and carefully pour in enough boiling water into the roasting pan to reach halfway up the side of the spring form pan.
Bake for 70-75 minutes or until the center is almost firm and set. DO NOT OVER BAKE. The cheesecake will firm as it cools.
Remove the roasting pan from the oven and water bath, turn off the oven. Return the cheesecake to the oven (keep door cracked slightly) to let rest for about 5 hrs. or until firmly set.
Remove the foil and run a table knife around the inside edge of the pan; remove the pan's side, wrap in plastic and freeze until ready to use. I find freezing the cheesecake makes it much easier to slice. Slice and thaw the cake as needed - return unused portions to the freezer, well covered with saran wrap.
When ready to serve, heat the lemon curd slightly over a double boiler or in the microwave and drizzle over the top of your slices. Let stand at room temperature for 20 minutes. Enjoy!
**PLEASE NOTE, once the cheesecake has been in the freezer overnight, you can then remove the bottom of the pan from the cheesecake more easily, and then re-wrap the cake well in plastic wrap and return to freezer.