Although it’s one of my favorites, I haven’t had a piece of pumpkin pie yet this fall. Actually, in the spirit of full disclosure, I did have a few bites of a piece from Mission Pie but that doesn’t really count. I seem to have a tendency to over-do it with pumpkin pie and get a little tired of it before Thanksgiving.
So I wait, thinking of other ways to use pumpkin. I was leafing through my recipe binder the other night and stumbled across this recipe for Pumpkin Semolina Cake. Semolina flour is available in most supermarkets, so you shouldn’t have much trouble finding it. It’s often used to make homemade pasta and pizza dough because it has a higher gluten percentage, making pasta stretch easily rather than breaking apart. While Italians use it for pastas, it’s traditionally used in Greece, North Africa and the Middle East to make crumbly baked goods. Because of the high egg content in this recipe, the cake is almost pudding-like with a large, moist crumb (thanks to the semolina flour).
I’d never baked a cake in a water bath before, although I’d heard of people doing so with cheesecakes. It turns out, it’s a common practice with delicate foods and egg-based desserts (of which this is one) because it allows them to cook at a lower, even temperature. This cake is best served warm with a dollop of homemade whipped cream. And I think it’s especially nice served with cinnamon or mint tea. It should tide me over until Thanksgiving when I’ll savor my first real piece of pumpkin pie. However, I loved this cake so much that–dare I say–it could even be a nice substitute.
From: Cottage Living
Preheat oven to 350 F. Lightly grease a 9-inch springform pan, and dust with flour. Wrap outside of pan halfway up sides with aluminum foil, and place in a heavy-duty roasting pan.
Combine the first 5 ingredients in a small saucepan, and bring to a simmer over medium heat. Slowly whisk in semolina flour until smooth. Remove from heat, and place in a large bowl to cool. Add the butter and pumpkin, stirring well.
Sift together all-purpose flour, baking powder, and salt in a medium bowl; fold into pumpkin mixture until incorporated. Beat egg yolks and 1/2 cup sugar at medium speed with an electric mixer until light yellow and fluffy, about 3 minutes. Clean mixer blades, and beat egg whites in a separate bowl at high speed with an electric mixer until frothy. Gradually add remaining 1/4 cup sugar, and beat to form stiff peaks. Fold yolk mixture into pumpkin mixture; gently fold in egg whites.
Pour batter into prepared pan, place in a water bath, and bake at 350 F for 50-55 minutes or until set in the center. Out of the oven, remove cake pan from water bath. Cool slightly. Serve warm.
On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. We'll be visiting Sam's family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom's lake house in the Adirondacks. Sam's younger sister and her kids have yet to meet Oliver; my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs -- of which there will be three. A lot of firsts. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we're at the cabin and it got me thinking about really simple, effortless summer desserts -- in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. I think fruit crisp is just that thing.
In a few short weeks, we're headed to New York, Vermont and New Jersey to visit family and see my sister Zoe get married. In starting to think through the trip and do a little planning, I found Oliver the cutest tiny-person dress shoes I've ever seen (and he's quite smitten with them), sussed out childcare options for the night of the wedding, and found what feels like the most expensive (and last) rental car in the state of New Jersey. I try very hard not to be one of Those People that begins lamenting the loss of a season before it's remotely appropriate to do so, but this year, as we'll be gone much of September, I've felt a bit of a 'hurry, make all the summery things!' feeling set in. So we've been managing increasingly busy days punctuated with zucchini noodle salads, gazpacho, corn on the cob and homemade popsicles (preferably eaten shirtless outside followed by a good, solid sprinkler run for one small person in particular. Not naming any names).
Somehow, in what seems to have been a blink of an eye, we have a six month old baby. In some ways I can't remember a time we didn't have an Oliver, and in other ways it's all a blur broken up by a few holidays (a Thanksgiving thanks to grocery store takeout, and our very first Christmas in Seattle), a few family visits, a one-day road trip to Portland, a birthday dinner out, a birthday cake, weekend drives to nowhere in particular, swimming at the pool with Oliver, weekly get-togethers with our parent's group, doctor's visits, hundreds of walks around the neighborhood, hundreds of cups of coffee, dozens (or more?) of scoops of ice cream. Most of the worrying about keeping a baby alive has made way for other concerns, and Oliver's need for constant stimulation or soothing walks and car rides has been traded for stretches of time playing with a new toy or checking out his surroundings. In truth, it's thanks to that tiny bit of baby independence that this humble, summery cake came to be in the first place. So we've all got an Oliver to thank for that. Or, really, we have a Yossi Arefi to thank, as it's from her beautiful new cookbook that I've bookmarked heavily and am eager to continue exploring.
A triple berry summer crisp made with oats, quinoa flakes and hazelnuts. Summer in a skillet.
I had a weak moment on our honeymoon in Italy when I decided that I should be making gelato for a living. My enthusiasm for Italian gelato wasn't surprising to anyone. I'd done extensive research, made lists, had Sam map out cities in terms of where the best gelaterias were. I took notes and photos and hemmed and hawed over flavor choices: Sicilian Pistachio! Chestnut Honey! Sweet Cheese, Almond and Fig! In truth, on that particular trip, I cared far more about treats, sunshine, and cobblestone walks than I cared about famous landmarks or tourist attractions, often leaving the camera back at the hotel in favor of my small black notebook which housed detailed jottings on dessert discoveries in each city we visited. Our friends Matteo and Jessica happened to be in Naples on the one night we were there, and we all went out for pizza together followed by a long stroll around the city. At some point the conversation turned to gelato (as it's bound to) and Matteo brought up the famous school in Bologna where many renowned gelato artisans study. My wheels were spinning. Maybe we should visit Bologna. I should see this school! I should talk to these students! I could make Sicilian Pistachio; Chestnut Honey; and Sweet Cheese, Almond and Fig each and every day of our lives. Or at the very least, travel to Bologna to learn how and then come back to Seattle to take our Northwest city by storm. Well here we are six months later, back to reality, and the impetus to pack up my bags and head for Bologna has subsided for the time being ... but not the unwavering gusto to sample. That part will always be with me. It's been awhile since I mixed up a batch of ice cream at home, but the other day a beautiful new cookbook landed on my doorstep and I flipped right to a recipe for dark chocolate sorbet with toasty, salty almonds. I didn't need much convincing.