From torte to upside-down cake

A good while back I revived the German influences in our Romanian cuisine with one of my favorite sweet treats – Vanilla Pudding Apple Torte.  This bold and buttery cake that gets a regal touch from the warm and smooth vanilla pudding topping is so reminiscent of my childhood and the rugged sights of my old Transylvania.  One bite and all those vivid memories are back.  I was daydreaming about it this past week; but strangely enough, I’m still meandering amid ripe stone fruits and luscious berries.  And this time I wanted something along those lines.  So, I took out my Bon Appétit Desserts tome and I found the perfect candidate – Plum-Berry Upside-Down Cake.  And just like that, I was in for a party; a party of flavors and a colorful visual; all in an upside-down cake. 

In my previous entry, I told you how desperate I was for some glossy red currants and how scarce they were around here.  But… wait for it, wait for… miracles do happen and today, these currants have made it into my kitchen… at least in a picture format.  Yes, I know, still pretty disappointing.  These are the exact currants that I pick every summer in my 92 year-old great-grandmother’s backyard.  Unfortunately, this year I missed our currant picking ritual and especially the currant picking contest against my great-grandmother.  I didn’t get the chance to be faster at currant picking and finally defeat her.  Truth be told, I’m never faster than my great-grandmother; maybe next year…   

Although some currants would have worked beautifully in this upside-down cake, they’re not mandatory.  This cake is just drop dead gorgeous without them and one hundred percent delectable!  It was the first time I had made this cake, and to be quite frank I wasn’t sure what to expect; but somehow I knew that if you add crimson plums, scarlet raspberries, and dark blackberries, you will create something great.  And I was right.  As it turns out, stone fruits and berries complement each other really well; and not just in color but also in taste!    

After a ride in the oven, the transformation is evident: the fruits become soft; the plums go from piquant and slippery to sweet and slipperier; the berries release their deep colors; they all blend in with each other, eat up the buttery brown sugar syrup that a moment ago they were comfortably lounging in, and sink into the dense and fragrant dough.  The lustrous top is still thriving, though.      

The taste?  Definitely tasty.  It sort of goes from sweet to tart and back to sweet, emphasizing a distinct undertone of warm and spicy cinnamon, which also gives a discrete darker hue to the springy dough. 

The most exciting part?  Presenting the cake on a beautiful platter.  Ironically, this is not an apple tart (obviously), but that doesn’t make it less entitled to be displayed on this pretty French tart platter.  After all, I was thinking of an apple torte before I baked this cake. 

Plum-Berry Upside-Down Cake

Adapted slightly from Bon Appétit Desserts by Barbara Fairchild

Serves: 8 servings

Ingredients Topping:

·         ½ cup (1 stick) unsalted butter

·         ½ cup (packed) light brown sugar

·         3-4 medium plums, pitted, cut into ½-inch wedges

·          ½-pint (in total) raspberries and blackberries

Ingredients Cake:

·         1 ½ cups all-purpose flour

·         2 teaspoons baking powder

·         1 teaspoon ground cinnamon

·         ¼ teaspoon salt

·         ¼ cup (1/2 stick) unsalted butter, at room temperature

·         1 cup sugar

·         2 large eggs, at room temperature

·         1 teaspoon vanilla extract

·         ½ cup plus 1 Tablespoon whole milk

Instructions:

Topping: Melt butter in medium saucepan over low heat.  Add brown sugar; whisk until well blended.  Pour syrup into 9-inch-diameter cake pan with 2-inch-high sides, spreading to cover bottom evenly.  Lightly press plums into syrup in circle around edge of pan.  Spread berries in center. 

Do ahead: Can be made 3 hours ahead.  Let stand at room temperature.

Cake: Position rack in center of oven and preheat to 350°F.  Combine flour, baking powder, cinnamon, and salt in a medium bowl.  Beat butter in another medium bowl until smooth.  Gradually add sugar to butter and beat until well combined.  Add eggs 1 at a time, beating well after each addition.  Beat in vanilla extract.  Stir dry ingredients and milk alternatively into butter mixture, beginning and ending with dry ingredients.  Spoon batter over topping in pan. 

Bake cake until top is golden and firm and tester inserted into center comes out clean, about 60 minutes.  Let stand 10 minutes.  Run small sharp knife around pan sides to loosen cake.  Place platter over pan.  Using oven mitts or pot holders as aid, firmly grasp pan and platter together, then turn over.  Let stand 3 minutes, then gently lift pan off cake.  Serve warm or at room temperature with ice cream or whipped cream, if desired.  

Poftă Bună! (Bon Appétit!)

Berry Fool

We’re switching gears a bit from all those juicy fragrant peaches, plums, apricots, and their stone fruit companions, and we’re putting berries under the magnifying glass… yet, my fruit bowl is still overflowing with peaches and plums as I’m typing these words, and they are winking at me for attention.  If I’m not happily munching some of these peaches in the next ten minutes, they’ll most likely end up in yet another baked concoction in the next day or two.  Have I mentioned that I’ve been baking a lot with stone fruits, lately?  Yep… I think I have.    

So, bring out the berries; I’m in the mood for a fool… a berry fool that is.  The initial recipe, which got me so inspired, asked for blueberries.  Well, tough luck!  Blueberries don’t really sing to me; we don’t get along as we should.  For me they’re sort of… faint.  They just need that extra zing and enthusiasm and pop of color from other berries to really shine.  On their own, blueberries fall short; in the company of other bold luscious berries, they flourish like there’s no tomorrow… and then we get along just fine.  

    

And so, the original blueberry fool became a berry fool with the generous help of some strawberries, raspberries, and blackberries; pretty much any berry I could get my hands on.  Of course, I didn’t leave out the blueberries.  It would have been a crime!  So, into the mix they went.  Still, I desperately wanted to boost the party with some currants, but these glossy red little suckers are so scarce around here that if you find them they are worth an absolute fortune. 

With or without currants this berry fool impressed me.  It turned out to be a light and frothy mousse flecked with tart bright berries.  It was like air.  Dunk a crackly pecan shortbread cookie in the fool and you’ll get that much deserved crunchy bite; a hefty dollop of toasted sliced almonds, or walnuts, or hazelnuts or whatever you have lounging around will also do the trick.  With this berry fool, you can relish a cool dessert, tonight; put an extra one in the fridge and tomorrow morning you’ll enjoy an invigorating breakfast!   

Berry Fool

Adapted from Food Network Magazine (July / August 2011)

Serves: 4 servings

Ingredients:

·         2 cups mixed berries

·         ¼ cup granulated sugar

·         Pinch of salt

·         Zest and juice from 1 lemon

·         1 1/3 cups heavy cream

·         1 Tablespoon confectioners’ sugar

·         1 teaspoon vanilla extract

·         Shortbread cookies or toasted sliced almonds or hazelnuts etc., for serving

Instructions:

1.    Make the berry sauce:  Heat 1 ½ cups berries, the granulated sugar and salt in a saucepan over medium heat until bubbling.  Reduce the heat to medium-low and cook, stirring occasionally, until the berries are soft, about 5-7 minutes.  Stir in the grated lemon zest and juice.  Remove from the heat.  Stir in the remaining ½ cup berries and let mixture cool to room temperature.

2.    Using an electric mixer, beat the heavy cream with the confectioners’ sugar and vanilla extract in a bowl until soft peaks begin to form.  Gently fold all but 1/3 cup of the berry sauce into the whipped cream.  Divide among glasses and top with the remaining berry sauce.  Serve with cookies or sprinkle the toasted sliced almonds on top.   

Poftă Bună! (Bon Appétit!)

Baking with stone fruits

Lately, my life has been revolving around sniffing, eating and baking a lot with stone fruits.  And that’s no wonder since we’re slowly but surely reaching the peak of our most glorious season.  These summertime sensations have been rolling into my kitchen like ambassadors of sheer bliss, fighting for my undivided attention.  I’ve loved peaches, plums, apricots, cherries, nectarines and all their sensuous colorful varieties ever since I was a child, and that’s because they’ve always been and still are a constant presence in my grandma’s kitchen during summertime.  They infuse the air with their addictive ambrosial perfume and you’re instantly hooked. 

I wanted that perfume so badly in my kitchen these days, so I’ve decided to recreate one of my Grandma Vicki’s favorite summer cakes – Peach and Plum Cake.  This is an updated version or better said my own version because my grandma usually prefers to make this cake with either plums or apricots.  I like to give it a twist, more color and zing, and combine zesty plums and velvety peaches.  But the great thing about this cake is that it’s so versatile; peaches, plums, apricots – you get to choose.       

This sweet creation is always a must during the hot months.  And it’s not because stone fruits are widely popular but because it’s a mouthwatering sweet treat.  You simply can’t resist it!  And for me this cake brings back so many wonderful memories of my summers in good old Transylvania.  So, when I made it the delicate ambrosial aroma invaded the entire apartment while the cake was still bubbling in the oven and the fruits were slowly sinking into the buttery dough.  When it was done, I took a bite immediately.  The luscious flesh of the peaches made them so meaty and sugary, a perfect contrast to the juicy and tart plums.  And then there was the soft, springy, sweet dough.  Heavenly…  

 

What have you been baking lately or what summer fruits fascinate you?  I’d love to hear from you!

Peach and Plum Cake

By Simply Romanesco inspired by my Grandma Vicki

Serves: 24 squares

Ingredients:

·         250 grams (2 sticks and 2 Tablespoons) unsalted butter, at room temperature, plus more for the pan

·         6 large eggs, at room temperature

·         300 grams (1 1/3 cup) granulated sugar, plus extra for dusting

·         1 teaspoon vanilla extract

·         300 grams (2 cups) all-purpose flour, plus more for the pan

·         8 grams (2 teaspoons) baking powder

·         Small pinch of salt

·         1 kilogram (2 pounds) – 500 grams (1 pound) each plums (pitted and sliced), and peaches (peeled, pitted and sliced) – feel free to use whatever variety of peaches and plums you love; you can even use frozen peaches and plums; you can also use apricots if you so desire (peeled, pitted and sliced)

·         Confectioners’ sugar

Instructions:

Preheat the oven to 375°F.  Coat the bottom and sides of a 14 by 10-inch baking pan with butter and flour. 

In a medium bowl, combine the flour and baking powder.  Set aside.  

Separate the egg yolks and egg whites.  In a large bowl, using an electric hand mixer on medium-low speed beat the butter with the egg yolks, sugar and vanilla extract for about 2-3 minutes until all the ingredients are well incorporated and the color is light yellow.  In batches, add the flour and baking powder mixture and beat until incorporated.    

In a medium bowl, beat the egg whites and salt on medium speed until they hold medium-firm peaks.  In batches, gently fold the egg whites into the batter.   

Pour the obtained batter into the prepared pan.  Arrange the fruits on top alternating the peaches and plums to create a colorful stripelike display.  Sprinkle about ¼ teaspoon of granulated sugar over each slice of peach and plum.  Bake for 50 minutes or until golden brown, a tester comes out clean and the fruits have submerged into the dough.  Cool for 10 minutes in the pan on a rack.  Slice the cake into squares and carefully take the squares out of the pan and arrange them on a serving platter.  Dust with confectioners’ sugar and indulge! 

Poftă Bună! (Bon Appétit!)

Time to detox

After a week in Las Vegas, and after the sensational savory dishes and luscious desserts we had at SW Steakhouse alone, it’s definitely time to detox.  I can’t say that it’s time to go on a diet because that’s too depressing just as it’s going on a scale after a week of intense binge eating.  (To be brutally honest, just hearing the words diet or scale makes me cringe).  If only we had eaten until we were satisfied; or maybe until we were full; but no, we had to go the extra mile and stuff ourselves to the point of bursting.  The history repeats itself every time we’re in Las Vegas.  We never learn…  

Have I ever mentioned that I went on a diet only once in my life?  Yes, it was a long time ago and it involved eating a limpid onion soup with black olives and carrots.  It didn’t sound too bad except for the fact that you were supposed to eat the same tasteless soup for breakfast, lunch and dinner for 10 days.  So, on day one, I was ecstatic at breakfast, I survived through lunch, but my soup was down the drain by dinner.  I ended my first and last diet the day I started it.  I should have realized that something was dubious about it since you were supposed to lose 10 kilograms in 10 days – that’s 22 pounds in 10 days!  I know, I know – what was I thinking, right?  Well, apparently I wasn’t… Anyway, enough about diets! 

Now, we do have to detox our bodies and turn to greeneries.  The bright side about that is that it’s summer, a time to eat… lighter.  For me that means going for a nice summery Warm Goat Cheese Salad.

I love this salad!  It’s leafy, light, bright and fully satisfying.  The best part about it is that the warm pan fried goat cheese is crispy, creamy and tangy, and acts as the meaty element of this dish.  You don’t even need meat.  You can savor this salad as it is, simple, just the mixed greens, goat cheese, and a drizzle of extra virgin olive oil and balsamic, for a lighter version; or, what I like to do is dress it up and make it extra special, heartier, and more colorful by adding sliced crunchy cucumbers, plump cherry tomatoes, briny kalamata olives, dried chewy cranberries, and toasted sliced almonds.  This way, you’re not only enhancing the colors of the salad, but you’re also enhancing the carnival of flavors and textures.  This may be just a salad, but it can also be a substantial meal!   

Warm Goat Cheese Salad

Adapted from Salad with Warm Goat Cheese by Barefoot Contessa

Serves: 6 servings

Ingredients:

·         1 (11-ounce) log plain Montrachet goat cheese

·         2 large egg whites, beaten with 1 Tablespoon water

·         Plain bread crumbs

·         Extra virgin olive oil

·         Balsamic vinegar

·         Pinch of salt and black pepper

·         Mixed greens, Romaine lettuce, arugula, spinach or any other salad greens that you prefer

·         Optional: a few cucumber slices, cherry tomatoes, kalamata olives, sliced red pepper, dried cranberries, and toasted almonds

·         1 Tablespoon olive oil or vegetable oil and 1 Tablespoon unsalted butter, for frying

Instructions:

Slice the Montrachet into 12 (1/2-inch-thick) slices using a length of sewing thread or dental floss.  This is the easiest way to slice goat cheese.  Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated.  Place each slice on a rack or plate and chill them for at least 15-20 minutes. 

Divide the salad greens and the rest of the vegetables and nuts if using among 6 plates.  Sprinkle with a pinch of salt.

Melt 1 Tablespoon of olive oil and 1 Tablespoon butter in a sauté pan over medium-high heat.  Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside.  Top each salad with 2 warm rounds of goat cheese, drizzle with some extra virgin olive oil and balsamic vinegar, and serve.     

Poftă Bună! (Bon Appétit!)

SW: The Wynning Steak

Adrian and I have recently returned from a fantastic 4^th of July week in Las Vegas.  Unfortunately, we didn’t become millionaires from gambling.  And that would actually be extremely difficult to do since we don’t gamble.  (The most I ever bet was $5 at a slot machine, when I first traveled to Las Vegas a few years ago, and that was only because I always wanted to pull the handle of a slot machine like I had seen in the movies; I gambled $5 and got out $10; since I had doubled my investment I didn’t want to push my luck, so I happily took my money and never bet again.)  We didn’t gamble but we did bake in consistently excruciating 110°F+ temperatures and we did give in to our gluttonous nature and stuffed ourselves with some spectacular food.  As a result of the intense eating binge, my weight has climbed into a whole new zone…  Quite depressing but nothing unusual after a week in Vegas; hopefully, it will descend back to sea level in no time. 

  

So, let’s talk about food, which, by the way, is the surest bet in Vegas.  More importantly, the Las Vegas food scene has been booming over the past few years.  Numerous celebrity chefs, such as Wolfgang Puck, Mario Batali, Emeril Lagasse, Bobby Flay and Scott Conant to name just a few, have opened restaurants here, and now tourists not only fritter away their money at casinos and shows, but they also explore Sin City’s food selections.  Will the gambling industry in Las Vegas eventually succumb to the food industry?  We’ll have to wait and see.

There is a plethora of superb restaurants in Vegas for every budget, culture, and appetite.  But today, I want to focus on steakhouses.  Specifically, I want to tell you about the SW Steakhouse at Wynn Hotel and Casino in Las Vegas.  Contrary to the famous saying that “what happens in Vegas, stays in Vegas”, the wonderful time and meal, which we have always had at SW Steakhouse, are tattooed on my brain and taste buds until we go back again.  We have been to Steve Wynn’s steakhouse (SW comes from Steve Wynn’s initials; apparently he couldn’t think of a better name) about half dozen times, and the experience and food never disappoint.  So, last week on 4^th of July, when Las Vegas was finally savoring the first drops of rain in 68 days, we decided that it was time to savor again the terrific food at SW and celebrate Independence Day in style.

Every time we go to SW I can barely contain my excitement on my way to the restaurant; and when we arrive at the beautiful rotating parasols, descend on the spiraling escalators, and land right in front of the grand entrance at SW I have butterflies in my stomach.  I know that I’ve been there before and I’m familiar with the modern and sleek décor, elegant and welcoming ambiance, and the staff’s impeccable professionalism, but I can’t control myself.  And let’s not omit that the terrace at SW overlooks the whimsical Lake of Dreams, an environment that changes and morphs every half hour, and which transports you to a whole different world while offering an unforgettable experience.  

Here are some of our favorite dishes that we’ve ordered during our several visits to SW Steakhouse: 

   

-          Heirloom Tomato Salad

-          Steve’s Chopped Salad with Avocado

-          Bigeye Tuna Ceviche

-          Corn Soup

-          Chile Rubbed Double Rib Eye

-          Black Truffle Creamed Corn

-          Au Gratin Potatoes

-          Funnel Cakes and Strawberries with Chocolate, Crème Anglaise and Salty Caramel dipping sauces

-          SW Pomegranate Martini

I should first start with the decadent bread basket.  A delightful warm selection of crusty French baguette, soft salty pretzel, and dangerously addictive oven baked bacon and cheddar muffins, which can’t go unnoticed.  Of course this lovely assortment of breads does not come alone, but is accompanied by a delicate square of herbed butter.  To be quite honest, you could easily devour this sophisticated bread basket and leave fully satisfied.  So, when you go to SW make sure you don’t gobble up the entire basket and you do leave some room for the sumptuous courses.  

The vividly colorful Heirloom Tomato Salad is a nice and light way to start your meal.  The red and yellow tomatoes are so fresh and crisp, while the round bite size mozzarella globes are mild and soft.  The sweet and acidic balsamic glaze sharpens and highlights the flavors of the ingredients and brings the entire dish together.  This dainty starter is like a modern version of the traditional caprese salad.

Steve’s Chopped Salad with Avocado is a more generous portion, big enough for two to share as an appetizer.  Besides being a substantial serving, the salad abounds in fresh vegetables, which are harmoniously bound together by the smooth and buttery avocado.  The mustardy vinaigrette adds a kick and magnifies the nuances of the dish, while the messy hair made of crispy potatoes adds great texture and takes the presentation to a new level. 

The Bigeye Tuna Ceviche is another memorable appetizer and great for sharing.  The tuna is so fresh, plump and delicate and just melts in your mouth.  The bits of mango and grapefruit are beautifully dispersed throughout adding color and zing.  And those crackly sesame crackers bring in that much needed crunchy element.  Swirl the crispy sesame crackers in the ceviche and the avocado cream and take a bite.  You’ll instantly want more.  Simply delicious!  

   

We were blown away the first time we tried the Corn Soup.  Being listed under the vegan menu, we were a tiny bit skeptical, but we decided to give it a try.  Even now, I’m drooling just thinking about it.  This soup is so smooth, rich, sweet, piquant, and has a great depth of flavor.  The pepperiness of the cilantro brings an unexpected elegant aroma; the pickled peppers add a kick of astringency to lighten up the soup; and the porcini mushrooms add meatiness.  This dish can be described in just two simple words – vegan perfection!  If this is what vegan tastes like, sign me up.

Now, let’s get down to business and talk about the 42 ounces Chile Rubbed Double Rib Eye.  Where should I begin?  I’ll begin by telling you that this is the most tender and succulent piece of meat my palate has ever been graced with.  The knife cuts the medium rare rib eye steak like butter.  Needless to say, this one melts in your mouth.  In addition, this ginormous portion of steak (big enough for at least three people to devour) comes already sliced floating in a lake of oozing flavorful juices, and surrounded by colorful and dangerously spicy chile peppers and grilled sweet onions.  It’s a gorgeous sight.  The chile rub gives the meat smokiness and a subtle kick of heat without being overwhelming but enough to wake up your taste buds.  Best steak ever, period!

The Black Truffle Creamed Corn.  I can’t rave enough about this side dish.  We always order two, because you know me, I worship corn, and this one I’m not willing to share, not even with my beloved husband.  Sorry, dear!  This scrumptious creamed corn is a perfect balance of sweetness and creaminess, while the truffles bring elegance and earthiness without being overpowering.  This decadent dish simply adds a new texture to the entire meal and elevates the whole experience.  Even if you don’t like corn, you have to try this!  You’ll be seduced at first bite. 

The glossy golden brown top of the Au Gratin Potatoes predicts a hot cheesy velvety middle.  These potatoes are so unctuous, fancy and the perfect starch for the steak.  When we first ordered them, I didn’t even dare to poke them with the spoon; that crust is flawless and they look so beautiful in their little ramekin.  But our appetite and curiosity triumphed and made us give in. These potatoes are a godsend!

Finally, I have to mention the outstanding Funnel Cakes dessert.  You shouldn’t leave SW without having ordered this spectacular sweet treat.  So, as a heads up, leave room for dessert, you won’t regret it!  First of all, the presentation will knock your socks off.  The six or so doughnuts lightly dusted with powdered sugar are hanging on the branches of a metal tree; at the bottom of the tree you have five or so perfectly ripe and amazingly sweet strawberries, and a trio of dipping sauces: Chocolate, Crème Anglaise and Salty Caramel.  The whole presentation is imposing and simply stunning, a very Las Vegas visual.  While eating this dessert I feel like I’m apple picking; but it’s even better since I’m picking doughnuts!  Thank God for doughnuts! There’s a bit of heaven in every bite.  Without the sauces these airy doughnuts are stellar; with the sauces they are orgasmic.  The strawberries top it all off by adding that touch of freshness and lightness to this decadent dessert.  Bottom line, this dessert is in a league of its own!   

  

The perfect accompaniment (in case you haven’t decided to go with a full-bodied red wine) – a frosty, sweet and tart SW Pomegranate Martini.  It’s refreshing and a great palate cleanser.  Not to mention that it’s beautiful looking.  Cheers!    

The best part of SW Steakhouse is that it provides you with an out of this world dining experience with high quality food and service, and entertaining shows on the Lake of Dreams, all so very Las Vegas.  You’re definitely in for a treat!  Oh, and don’t forget to make reservations well in advance!  This restaurant is always packed! 

Restaurant Information:

SW Steakhouse

Wynn Las Vegas

3131 Las Vegas Blvd. S

Las Vegas, NV 89109

Phone: (702) 770-3463

http://www.wynnlasvegas.com/Restaurants/FineDining/SWSteakhouse