Strawberry Lemon and Lime Cheesecake

The chirping birds nesting outside of our window wake us up in the morning. Big cups of piping hot tea start the day. Once the caffeine requirement is fulfilled, we set out for our morning walk.

There's been plenty to think about on our morning treks. There's so much going on in the world, it can feel overwhelming. 

Would you believe I actually waited to put up this post until things settled down? (code for 'until the life altering, earth shattering events stopped'...or at least tapered off) Then Texas, Oklahoma, Turkey... I could go on. Suffice it to say we're living in perilous times. 

The good thing about being in nature is that it allows you to clear your head and be in the moment, at least for a little while.

The spring flowers have been incredibly abundant and beautiful this year. It's definitely worth the time and effort to see them in morning light.

I can't help but think, "There's so many things for which to be thankful. There's so much good still left to do. It's time to get started." 

We head back to the house, slice a piece of cheesecake and talk about where to begin.

"Goodness is the only investment that never fails."

Henry David Thoreau 

Strawberry Lemon and Lime Cheesecake (adapted from Cooks Illustrated)


1 bag lemon wafers or graham crackers (I prefer Midel)
4 tbs (55 g) unsalted butter, melted
2 lbs (908 g) cream cheese
1 1/4 c (312 g) sugar
4 large eggs 
zest of one lemon and lime
1 tsp (5 g) lemon juice
1 tsp lime juice
1 tsp (5 g) vanilla extract
2 drops lemon or lime oil (optional)
¼ c (60 g) heavy cream
¼ c (58 g) sour cream
strawberries, washed and dried for decoration
Dried sweetened coconut for sprinkling
*all ingredients should be room temperature


Adjust oven rack to middle position and preheat to 335 F (168 C). 
On the lower rack, place a 9x11 pan of water to create steam while cake cooks. 

In food processor, grind up ¾ of the bag of cookies. Drizzle in butter and pulse until cookie crumbs begin to stick together. Remove and press into base of 9" spring form pan to form a crust. ( you can also add a bit of coconut if you'd like).

Beat cheese until smooth on medium-low about 4 minutes scraping bowl during process. Gradually add sugar until it dissolves about 3 minutes minutes.
Add eggs one at a time until just incorporated. Scrape down the sides after each addition. Add vanilla and lemon/ lime juice. Optional: Add lemon oil to taste.

Stir in cream and sour cream.

Pour batter into prepared pan. Bake until sides are firm and center jiggles slightly.  Use wooden spoon and use it to hold door ajar for about 50-60minutes. Remove cake to cooling rack.  Cool to room temperature and unmold. Chill in refrigerator.

Top with shredded coconut and serve.

Note: To keep the cake from cracking while it bakes, make sure ingredients are at room temperature, do not over-beat and either add a pan of water to the bottom of the oven or cook the cheesecake in a water bath.



Bon Appetit!

Boston Cream Pie

I'm writing this post to say thank you. Thank you for your tweets, your notes, your well wishes and all you have done to support Boston and New England in its hour of need. It means more than you know. Suffice it to say, I’m remarkably proud of the city of Boston, and how everyone responded to the tragic events that unfolded on Patriot’s Day (Marathon Monday) and the days that followed. 

As you know, native New Englanders, on the whole, are generally more reserved in their behavior than people from other regions of the United States. As someone on Twitter recently said about New Englanders, “They won’t necessarily bring you a pie when you move in but they’ll be the first people to help you when your car breaks down.” Generally speaking, this is true and it is precisely what we saw last week.












In the face of unspeakable violence, we saw people putting their own lives at risk to help the wounded. We saw people finish a 26 mile marathon only to run another 2 miles to the hospital to donate blood and in one case, perform surgery. We saw people open their homes and businesses to those in who needed shelter. We saw people make the decision to stay inside so that law enforcement could do it’s job.













As most of you know, America got it’s start in Massachusetts. Much of what defines New Englanders as a people comes from the early American struggle. Defining characteristics such as hard work, self-reliance and resiliency shape who we are today. Because of this, we were not for an instant about to give up our way of life over last Monday. On the contrary.

While the events unfolded and the roller coaster of emotions began, I was deeply concerned for friends, neighbors and those in the direct line of violence. Not for one moment was I concerned about the ability of Boston to rebound. 

Millions of people around the world think of Boston as their home. Three hundred thousand people commute into the city daily. More than 100 colleges and universities welcome over 250 thousand students from around the world each year. Boston is the largest city in New England and residents all over the region embrace the city as their own.  Moreover, 10 million seek out it’s museums and attractions every year and 30 thousand athletes from over 90 countries attended the Boston Marathon this year alone. 

In fact, many of you, from as far away as Australia, have written to me to let me know that you went to school here, that you fell in love here or that you spent the best years of your life here. Did anyone really think we were going to let terrorism take that way? Please.

So when you see the phrase ‘Boston Strong', know that it’s about more than regional pride. Know that it’s a testament to the courage and strength every community has when it pulls together with a spirit of kindness and love for the greater good. One quote from Martin Luther King has been circulated a great deal this week, “Hate cannot drive out hate, only love can do that. Darkness cannot drive out darkness, only light can do that.” Despite whatever political posturing you hear over the coming months, remember that that is true.

In the spirit of the love and compassion that emerged from this tragic event, I hope you join me in donating to The One Fund, set up by the Governor of Massachusetts and the Mayor of Boston, to help the families and victims as they repair and rebuild their lives.

Thanks again for all of your support. See you at next year’s marathon.





Bostonians pour into streets after capture of suspect.






The recipe below is the official dessert of Massachusetts. It was invented at the Parker House in Boston (also where John F. Kennedy proposed to Jackie). It's called a pie because in colonial times there were no cake pans, just pie tins. It also happens to be my all time favorite. I know you'll love it as much as I do.




Boston Cream Pie (Adapted from Chef Bo Friberg)



Cake Base

4 (1/2 c or 120 ml) egg whites
1 1/4 cups (300 ml) half and half
4 c (455 g) cake flour
2 1/4 c (455 g) sugar
3 tsp (16 g) baking powder
1/2 tsp (2.5 g) salt
2 tsp (10 ml) vanilla extract
23 1/2 tbs (340 g) melted unsalted butter
1 whole egg

Grease and flour two 9” or 10" pie pans. 

2. Stir together the egg whites and one third of the half and half.

Sift together the flour, sugar, baking powder and salt. Add the vanilla, melted butter, remaining 2/3 of half and half and the whole egg. 

In the bowl of a stand mixer fitted with a paddle attachment, Beat at high speed for a 2-3 minutes. Gradually stir in the egg white mixture and mix until combined. Divide between cake pans.

5. Bake at 350 for about 40 minutes or until the cake springs back when you press it lightly with your finger.

When cake cools, remove from cake pans. Level off the tops by cutting of the tops with a serrated knife. Divide each layer in half so you have four layers. Brush each base layer with rum syrup.



Rum Syrup

1/4 c (60 ml) dark rum or Grand Marnier
1/4 c (60 ml) water
2 tbs. sugar

Combine all ingredients. Cook until sugar is dissolved, then simmer gently an additional 2-3 minutes.




Pastry Cream

2 c (273 ml) whole milk
3 tbs (30 g) cornstarch
1/4 c plus 1 tsp (115 g) sugar
a pinch of salt (1 g) salt
2 eggs
2 tsp. (10 ml) vanilla extract
4 tbs (55 g) unsalted butter
1/2 c (120 ml) heavy cream 

1. In the bowl of a stand mixer, whisk the cornstarch, sugar and salt together with a fork until well-blended. Using the whisk attachment, add the eggs one at a time, blending well after each addition.

2. Boil the milk.

3. Slowly add about 1/3 of the hot milk to the egg mixture while whisking rapidly as not to cook the eggs. Pour the tempered mixture back into the pan and stir.

4. Cook over medium heat, whisking constantly until the mixture comes to a boil. Quickly stir in the vanilla and the butter.

5. Pour into a bowl to cool and cover with waxed paper to prevent skin from forming.

6. When completely cool, whip 1/2 cup of heavy cream until peaks form and fold into the pastry cream. Refrigerate.




Chocolate glaze

3 1/2 c (455 g) dark chocolate
10 tbs (140 g) unsalted butter
1/4 c plus 1 tbs (40 g) cocoa powder
1/4 c (60 ml) rum or grand marinier
3/4 c (180 ml) corn syrup

Make the chocolate glaze after the cake chills. Cool slightly. Add additional corn syrup or alcohol to thin the glaze to your taste.

1. Chop and melt the chocolate. Add the butter and stir until blended.
2. Stir in the cocoa powder. Stir in the corn syrup and alcohol.
If glaze hardens, heat in microwave until desired consistency is achieved.

Sliced, toasted almonds are optional. 




Assembly

Level off top of cakes with serrated knife
Divide each cake into 2 layers, making a 4 layer cake
Brush off crumbs
Brush base layers of cake with rum syrup.
Divide pastry/ whipped cream filling between each of the cake base layers
Use an offset spatula to spread the cream filling almost to the edge
Assemble cake
Press down gently so that the cream comes to the sides
Chill until firm
Top with chocolate.
Press toasted almond slices against the sides of the cake
Chill and remove from the refrigerator 30 minutes before serving



Bon Appetit!

Toasted Pecan Maple Syrup Shortbread

It is officially spring and I couldn’t be happier. I love the transition from the long, cold, snowy days to budding green vegetation and the song of birds. Mother nature is easing us into spring slowly but every day we see a few new signs of life and move closer to soft and temperate fresh air. 

I’ve packed away the Easter decorations and put them into storage for next year. All that remains are a few delicious cookies I baked for our holiday guests. I mixed into the cookie dough a bit of local maple syrup and it’s a perfect seasonal touch for a light and scrumptious cookie.

I’m looking forward to completing all sorts of new projects this spring. Each project has it’s own intense learning curve, so it’s taking me a while to get from point A to point B, but I’ll get there. 

As Ralph Waldo Emerson said, “In order for one to learn the important lessons of life, one must first overcome a fear each day.” Over time, I’ve found that things go much easier when I trust in myself and the learning process. In fact, I often find the learning process more valuable than the outcome I was trying to achieve in the first place. But that’s just me. How do you deal with challenging projects?

Anyway, I’ll hopefully be able to share some of the projects with you soon. In the meantime, try these cookies. I seem to be a bit obsessed with shortbread cookies lately but they just go so well with a hot cup of tea, I can’t resist. 




Toasted Pecan Maple Syrup Shortbread 

2 1/4 c (300 g) flour, sifted
17 1/2 tbs (250 g) unsalted butter, cubed and softened 
1 egg yolk
1 tsp (4 g) vanilla
2 tsp (8 g) New England maple syrup
1 tsp (4 g) cinnamon
1 pinch of salt
1 tsp (4 g) sugar
1 1/2 c less 2 tbs (160 g) powdered sugar, plus extra for dusting
2 c (180 g) toasted pecans, chopped


Preheat over to 350 F (180 C)

In the bowl of a stand mixer fitted with a hook attachment add flour and butter cubes (if you use a paddle attachment, use the lowest speed and do not over mix). Mix on low speed until pea sized particles form. Add egg yolk, vanilla, maple syrup, cinnamon, salt, sugar and powdered sugar and stir just until mixed. Add pecans and mix until blended. 

Chill dough for 20 minutes. Roll out dough to about 1/2 inch thick on a silicone baking sheet lightly dusted with flour. Cut shapes with your favorite cookie cutter. Place cut cookies on baking sheet lined with a silicone baking mat and bake for about 18-20 minutes or until the bottom of the cookies are golden. 

Cool cookies on a wire rack. Dust with sifted powdered sugar. Sprinkle with colored sugar, if desired.



Bon Appetit!