It’s New Years Day and, in truth, I’m left a bit speechless. It’s time to formally introduce you to Whole-Grain Mornings (it’s now officially on sale and appearing in the world!), but I’ve been sitting here for what feels like hours trying to figure out exactly what to say. There’s a quote by Mozart (although some attribute it to an anonymous Zen master) that reads: “The music is not in the notes, but in the silence between.” That is how I feel after a busy whirlwind year with little real time for reflection. The year has been full of lots of work, traffic, a new lease for Marge, granola accounts, and conference calls. It’s been full of bringing a book to life, nourishing a relationship, and building a home. But it’s funny how those things don’t start to really settle in and the bigness of it all isn’t truly felt until all the traffic and email and noise just … stop. So today has been a wonderfully uneventful, quiet day. Sam and I went out for breakfast and made a list of our intentions and goals for the year while toasting my book over biscuit sandwiches and numerous cups of coffee. I can’t imagine a more fitting way to usher this lady into the world. So while, for me, the meaning has really come from the quiet — let’s talk about this very special recipe for a moment. And because we’re going to celebrate right, I’d love to give away a copy of Whole-Grain Mornings to a reader (you?) this week, too.
Out of all the recipes to share with you today, I chose what in the book is a Huckleberry Cornmeal Custard — but because of the season (and the lack of huckleberries at this very moment) is now a Blueberry Cornmeal Custard here today. In many ways, it’s highly representative of quite a few of the recipes you’ll find in the book — not shying away from a little butter and cream. While it features seasonal fruits and produce, natural sugars, and whole grains prominently, I didn’t want Whole-Grain Mornings to feel like a diet book — because it’s really not. It’s reflective of the way we eat in our household: good, real food that’s not too fussy to prepare and that you’ll find occasion to make over and over — morning or night, really.
I had a handful of recipes that I wanted to write about to introduce you to the book, but this one won out for a few reasons: it’s one of the very first things Sam made for me when we were just beginning to date, and it’s a great example of a recipe with a story and a past. If on first glance it looks familiar to you, that’s because our friend Molly wrote about a version of it a few years ago in her wonderful book, A Homemade Life. Following that, Jess and Tim both wrote about it on their blogs, and many other food writers made it in their own homes and shared it online.
My first experience of this cornmeal custard, however, took place very far from the internet or any corner of the food writing world. When Sam and I were first dating, he lived in a little bungalow a stone’s throw from Greenlake — one of my now-favorite walking spots here in Seattle. While I would often drag him around San Francisco introducing him to the newest restaurants when he’d visit my city, Sam would often cook for me when I came to visit his. He had a small arsenal of favorites: the best lentils you’ve ever tasted, banana pancakes, and this velvetty cornmeal custard. It’s one part delicate cornbread, one part tender cake, and one part custard — and somehow comes out of the oven in delicious, distinct layers with the berries rising to the top and the layer of cream happily suspended in the center. I’ll always remember watching Sam make it for the first time, oh-so-carefully pouring the cream directly into the center of the pan while instructing me that you must move slowly and not jostle it to get it just right. That particular morning we had big slices with maple syrup and mugs of coffee in the living room, eating quietly while watching the steam rise off the roofs of the houses across the street.
Sam and I dated long distance for over a year, so when I’d return home to the Bay Area, I started to recreate the cornmeal custard in my own kitchen, adding a little lemon zest on one occasion to brighten it a notch, tossing in some berries and experimenting with whole-grain flour on another. Soon I had a version that still resembled the delicious cornmeal custard that Sam made for me on that first winter morning — but now decidedly my own. When I sat down to write this book I knew I wanted to include the recipe since it’s become such a classic in our house, so I began to ask Sam questions about its source so I could properly give credit where credit is due. I mentioned that I’d seen a similar recipe from Molly’s book: did you get it from Molly? Not exactly, Sam said. So the research and emails began. It turns out that Sam used to work at a restaurant here in Seattle called Boat Street and they made a wonderful cornmeal custard at the time. I believe that’s where Sam got the recipe although it must’ve been based off of the recipe Molly ended up writing about in her book– and that appears in Marion Cunningham’s classic book, The Breakfast Book. Suffice it to say: this recipe has legs, as do most things this special.
Because I know that if you’re here reading this post, you’re going to love this book and because I’m so grateful for all of the support and enthusiasm you’ve all showed as I plugged away at it all last year, I’d love to give away a signed copy to one A Sweet Spoonful reader in the Continental US. To enter, simply leave a comment here about the breakfast you’ve been most excited about making in your own home lately. I’ll select a winner this upcoming Sunday 1/5 at 9 p.m. PST and will notify the winner via email.
**UPDATE: Kathleen Love is the lucky winner of Whole-Grain Mornings and has been contacted via email to claim her copy. Thank you so much for all of your great breakfast inspiration; you’ve inspired me to get into gear with some new recipes this season. xox**
Other Folks Writing About Whole-Grain Mornings:
Sprouted Kitchen – Pear Hazelnut Muffins
Food Loves Writing – Buckwheat Crepes with Honeyed Ricotta and Sauteed Apples
Delightful Crumb – Nutty Millet Breakfast Cookies (also featured on Good Things Grow)
Eating From the Ground Up – Banana Walnut Baked Oatmeal (also featured on Shutterbean)
A Cozy Kitchen – Rye Granola with Sour Cherries and Pistachios
Three Many Cooks – Trail Guide Nut and Seed Bars
The Faux Martha – The Very, Very Best Oatmeal
A Couple Cooks- The Best Toasted Oatmeal
Cookie + Kate – Morning Glory Oatmeal
101 Cookbooks – California Barley Bowl (also featured on Naturally Ella)
Come Out For The Book Tour! I’ll have Marge granola samples at many events and would love to sign your book! If you live in San Francisco, Portland, Vancouver or Seattle, I’d love to meet you in person (no really, please come!) For more information: Whole-Grain Mornings Book Tour.
Buy a Copy Today: Whole-Grain Mornings
In the cookbook, this recipe actually calls for huckleberries — those sweet, small cousins of blueberries that I so love to snatch up here in the fall months. If you can find huckleberries, great. If not, blueberries (or any berry, really) work beautifully. Use fresh or frozen; if you opt for frozen, use them straight out of the freezer, unthawed. If oat flour isn’t something you have at home, I’ve made this recipe with many different kinds of flours (barley, white-whole wheat, spelt) and they’ve all turned out great. We like to serve generous slices of the cornmeal custard warmed with a quick glug of maple syrup on top. Sam likes his with a little flaky salt, too.
Preheat the oven to 350 F. Butter a deep dish 10-inch pie pan. Place the buttered dish in the oven to warm while you make the batter.
In a small dish, melt the butter in the microwave on medium-high heat, careful not to let it splatter (about 45 seconds). Pour into a large bowl and set aside to cool for a few minutes.
Meanwhile, in medium bowl, whisk together the flour, cornmeal, baking powder and baking soda. Set aside.
Add the eggs to the butter and wish to combine. Add the sugar, salt, milk, buttermilk, vinegar, lemon zest and vanilla and stir well. Whisking constantly, add the flour mixture slowly and stir until the batter is smooth.
Remove the heated pan from the oven and set on a baking sheet for easy transport to and from the oven. Spoon the berries into the bottom of the pan in an even layer. Pour the batter on top of the berries. Then ever so slowly, pour the cream right into the center of the batter. Don’t stir. Carefully slide the pan into the oven, taking care not to jostle.
Bake until golden brown on top, 50-65 minutes*. Cool for at least 15 minutes to allow the custard to firm up before slicing. Serve warm with a generous drizzle of maple syrup. Cover and refrigerate leftovers for up to 4 days (but do rewarm them before serving!)
*Note on bake time: This recipe, more than many, seems subject to temperature and humidity. When I recently baked it on a very wet, damp day in Seattle, it took all of 65 minutes — you’re looking for the top to be golden brown and the center to be dry to the touch but still ever so jiggly if you lightly jostle the pan — it will continue to firm up as it cools.
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.
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.
We walked to the library last week and I had a strange realization standing in line watching Sam check out his usual massive stack of books: Will I ever have the time to read stacks of books again? I used to be much more of a reader than I am today -- a fact I'm not at all proud of. But when evening rolls around and the more formal workday ends, I find emails and other odds and ends creep in. Walking home from the library, I began obsessing over free time for reading, asking Sam if we'd ever be those two old people who study bird manuals and can recognize birds on walks. I want to have the time to read bird manuals someday. For now though, we're young and we're working a lot. We did sneak away on that one-night camping trip I told you about, and cooked some interesting, haphazard meals which I hope to share with you soon. For now though, for summer: a strawberry dessert recipe.
Much like friends, types of Sunday mornings, or books -- there are many different kinds of desserts. Sometimes you may be in the mood for a light French cake piled high with summer fruit. Other days, a thick slice of fragrant pound cake will do. And then there are those days when you crave a rich chocolate mousse that you share after a night of good conversation and a little too much wine. But let's be honest. When it comes right down to it, the most basic and unassuming dessert of all is sometimes the only one that will do. A good and simple affair. Vanilla ice cream. So I want to talk about that today--about a dessert that withstands the test of time, that will always be there for you. A dessert that is far from trendy, that doesn't play favorites or trick you into thinking it's something that it's not. It's a good foundation. A solid beginning.
[ Pie. if you've been around here much in the last few months, you know that I make pie. A lot of pie. And I'm particularly excited to share this pie with you today because it helped me break out of a rut. A pie rut. A baking rut. A Marge inspiration rut.