Wednesday, January 27, 2021

French Apple Cake with Lemon Topping

A no-nonsense pure apple flavor with a clean, lemony finish. 

So I made this cake on a Monday. I brought most of it to work on Tuesday. When I woke on Wednesday,  I was consumed with baker's remorse. I wanted more!

This recipe is from Joel over at Recipe30 on You Tube. After researching dozens of French apple cakes, I settled on his because I was intrigued by the unique lemon topping. Neither it, nor the cake, disappointed.

Recipes are like people. I am drawn to the quirky. The unusual. The different mix of ingredients. Usually, I am surprised and happy. This was no exception.

Keep your apples in chunks--not slices. As with any oil-based cake, make sure your oil is fresh, not old. It should have a neutral scent. Oil-based cakes are almost always moist opposed to butter-based cakes. Why? Oil has no water. Butter does and it evaporates as it bakes.

One aspect I love about European apple recipes is that they often do not call for cinnamon or nutmeg; instead, they rely on the quality and taste of the apple itself to take center stage. Here, I used two Honey Crisp and one Golden Delicious. Be sure they are firm, not soft.

When I first journeyed to Europe as a youth, I loved all the apple recipes. I was surprised they were not over-scented with cinnamon. Usually, they had mild flavors, such as honey and almond. Boy, Amsterdam had some of the best apple desserts I ever tasted. 


My only deviation from the recipe was to add a bit of additional flavor that complemented the lemon topping: vanilla, rum, almond. Use drops, not measured spoonfuls. Mix and taste as you go. Don't get carried away. Less is more.

This is a very moist cake. Don't bother sifting with confectioner's sugar unless it is at the very last minute before serving, otherwise it will just dissolve. Do not insult this cake with ice cream. Real, fresh, whipped cream? Good choice. But if you really want to gild the lily, I would suggest a Sauce Anglaise. Spectacular and over the top!

I did weigh my ingredients as opposed to measuring. You should, too!



  • 13 ounces apple chunks (3.5-4.0 cups)
  • 150 grams all purpose flour (1 cup)
  • 130 grams white sugar (2/3 cup)
  • 12 grams baking powder (1 tablespoon)
  • 60 grams oil (1/3 cup)
  • 100 grams milk (a little less than one cup)
  • pinch or two of table salt
  • 2 eggs
  • 1/4 teaspoon vanilla extract and then 3-5 drops each rum extract and almond extract


  • 1 whole egg
  • 80g melted butter (4 tablespoons) a bit on the cool side
  • 100g sugar (about 1/2 cup
  • Zest of one medium lemon

Butter and flour a round 9-inch baking pan or dish. Have ingredients at room temperature.

Peel apples. Slice in half. Remove seeds and stem center. Slice each half into fourths. Then dice each wedge cross-wise into three chunks. Reserve.

Pre-heat oven to 340 degrees F. (170C)

In a medium mixing bowl, add the dry cake ingredients. Blend. Now add the 2 eggs, oil, milk and, using a whisk, stir just until smooth and no lumps remain. Add your flavorings drip by drip, tasting as you go.

Pour into your buttered pan/dish.

Tumble apple chunks evenly over the batter.

Bake for 30 minutes.

Make the topping:

Measure the sugar into a small bowl. Add the lemon zest. Using your fingers, incorporate into the sugar.

Beat in the melted butter until incorporated and cool. Add the egg. Beat with a whisk until well combined.

After 30 minutes, remove cake from oven. Using a toothpick or wooden skewer, insert into center of cake. Removed, it should be dry without any batter. This is important since the topping is wet and you want the base well baked to support it. If it is not, bake a bit longer until done.

When cake is baked in the center, carefully distribute the lemon custard over the top extending to edges of the pan. 

Re-insert into the oven and bake for an additional 12 minutes.

Remove cake from oven and allow to sit on a wire rack for a good 10-15 minutes. 

Run a knife around the edge to loosen. Place a wire rack on top of cake and flip to release from the pan.

Using another wire rack, re-flip right side up. Allow to cool before placing on your serving dish. Slice into diagonals. 

Here is the link to the original recipe and Joel's great website:













Friday, December 4, 2020

Ham and Beans

I grew up in northwest Indiana, a stone's throw from Chicago. It was the best of both worlds, small-town rural suburbia and big city highlights.


It was not until I began to teach in a more central part of the state that I discovered "Hoosier" and Hoosier menus. Ham and beans was one such cuisine. It was often served in the school cafeteria with a piece of cornbread or a yeast roll. It was delicious.

It is stick-to-your ribs comfort food at its best. Warm and starchy. Redolent with smoky ham flavor. It uses the most simple of ingredients one usually has on hand. Sometimes I make a cheat version and just use canned seasoned butter beans and throw in some chopped ham.

But it's fun to play with different raw beans and soak them overnight until they puff up.

My ham preference, if I can find them, is smoked whole ham shanks. It has been several years since I found any grocery store that stocked them. Instead, I now use smoked ham hocks which are more available. They carry a ton of flavor, but not much meat, so I buy a small ham steak that I chop up to add later.

This is basically a bean soup but with the "soupy" part. 

  • 16 - 20 oz. dried white beans (Navy, Northern, etc)
  • 2  smoked ham hocks
  • 1 onion, halved
  • 1-2 whole cloves
  • 2 carrots, sliced and diced
  • 2 celery ribs, sliced and diced
  • 1 medium garlic clove, peeled, smashed finely diced or pressed
  • Salt and pepper to taste
  • Tabasco to taste
  • Worcestershire sauce to taste
  • 1 small ham steak (or a thick slice of deli ham)
  • Smoked paprika (optional)

Soak the beans: The day or night before, go over your dried beans and remove any "stones" or odd-looking beans. Place them in a colander. Now place the colander inside a large bowl. Fill with cold water until the beans are covered. Change the water several times. The beans will almost double in size.

I like to wash my ham hocks. I give them a good rinse under hot water. Then I place then in a sieve and slowly pour boiling water over them. Why? Well, they're just gross looking. 

Make the stock: Place washed hocks in a pan. Cut the onion in half and stud with one or two whole cloves. Add to pan. Fill pan with water just until it covers everything. Sometimes, I throw in a can of chicken stock. Cover and bring to a boil. Reduce heat and simmer for a good hour or so. Remove the hocks and allow to cool. Discard onion. Strain the stock.

Now add your beans to the pot. Slice and dice the other half of onion. Add carrots and celery. Mix. Remove meat from the hocks. Cut up. Cut up the ham slice. Add meat to the pot. Bring to just a boil. Remove any scum that floats to the top. Reduce heat and simmer for 1-2 hours.

After about an hour, give the ham and beans a taste. I like to add a few shakes of Tabasco Sauce and 1-2 teaspoons of Worcestershire. If they are not "smoky" enough, give a few shakes of smoked paprika.

If you need to add more liquid, add a bit of water or canned chicken stock. 

Towards the end of cooking, note their consistency. If you like them thick, mash some against the side of the pan. Or add one tablespoon of soft butter to one tablespoon all-purpose flour. Mix well and drop by teaspoonfuls into the stew. Cover and simmer until thickened.

Traditionally, ham and beans is served with cornbread and a bit of diced onion on the top for garnish.

This is not my photo, but it shows the consistency you are looking for:







Thursday, September 24, 2020

Smoked Sausage Casserole

Ready for the oven. Lots of colors and textures.
Update: This became my number one recipe of 2020. I always say that a good recipe is like a good date. It is inexpensive, fulfilling, you want to do it again and you want to tell everyone about it--even your family. Thanks to my Face Book friends who suggested I add the green beans. I have also made this with Kielbasa. I think it is the blend of dried herbs that sets this apart from other similar recipes. And don't forget the sour cream!
AUTUMN is certainly casserole season. Hearty meals of humble ingredients that are easily assembled and easy on the wallet. Often, they can be prepared the day before and are on the table in no time. Usually baked in one pan or dish, clean-up is not complicated. They are comfy and filling. What's not to like?
I have been making this casserole for the past week. Day after day. Honestly, I have not tired of it. I love the flavor. I love the long slow cook in the oven and smell of the sausage and seasonings as it permeates my apartment. Every ingredient just naturally complements each other: potatoes, carrots, onions, string beans.
No green beans in this one, but just as good!

The first time I made it, I couldn't get the seasonings right. The first try was awful. I was out of Italian seasoning, so I used Herbes de Provence. Big mistake. After a few tries, I think I got it just right. Of course, feel free to add your own. But don't skip the celery salt.
Look for sausage when it is on sale or BOGO. And stock up/freeze. My preferred brand is Hillshire Farm smoked beef sausage. I prefer it to Ecrich. A pound of sausage with veggies can satisfyingly feed several people. But this is also a simple dish to prepare for just one or two. Or, in addition to making a larger dish, make a smaller one, too, to share with a friend or neighbor. 
This is really more of a process than a recipe. Add how many veggies you would like. Go easy on the dried seasonings. A little goes a long way and remember it will bake for two hours, so that is a long process for the tastes to mingle. Avoid slicing your sausage too thin. You don't want it to dry out while it cooks.

  • 12-16 ounces smoked beef sausage
  • 3/4 large sweet onion, peeled and cut into chunks
  • 3-4 medium red potatoes, scrubbed, cut into chunks
  • 1 cup baby carrot pieces 
  • 1 cup fresh string beans, cut in half or thirds 
  • Butter
  • White wine, (optional)
  •  Sour cream for serving (optional)
  • Seasoning:
  • 1 tablespoon dried parsley flakes
  • A good pinch or two of each: dried thyme flakes, rubbed sage leaves, dried marjoram leaves
  • A shake or two of garlic powder (not much)
  • A shake or two of celery salt
  • A few grinds of pepper
Cut the sausage into 2-inch rounds. Add to a bowl. Add the vegetables and seasonings. Mix to coat. Add to a 11x 7-inch baking dish or pan. Dot with butter. If desired, sprinkle with 1-2 tablespoons white wine. The onions will tend to break apart and as they bake they almost disappear into the sauce, so keep that in mind.
Cover tightly with aluminum foil or lid. Bake for two hours at 300F degrees (I've also baked for three hours at 200F).  Remember, the sausage is already cooked, you are really just cooking the veggies and creating a sauce.

If your butter is soft, just add to the mixture to coat. That's what I did here.

Remove from oven. Keep covered for up to 30 minutes. Carefully remove the foil avoiding any steam that may escape. Stir. Serve, if desired, with a bit of sour cream on the side.

Here is a "small" version where I only used potatoes and onions. Delish!

Wednesday, September 9, 2020

Blueberry Pie


I was organizing my computer when I came across a file of blueberry pie pictures I had taken several years ago. But, for some reason, I never posted the recipe. I think I was going to do some research into blueberry farming and then got waylaid .... You know how that goes.

This recipe is based on America's Test Kitchen. It uses several handy little secrets. First, to keep the filling from spilling and spreading when the pie is cooled and cut, it uses a grated Granny Smith apple. Genius. The apple is loaded with natural pectin and acts as a thickener without having to mix in copious amounts of starchy additives such as flour, tapioca or corn starch. You will not taste the apple as it just kind of melts into the blueberries. Lastly, to concentrate the blueberry flavor, this recipe makes a kind of "jam" to use in the filling. I rarely have tapioca on hand, so I just skip that and add a few tablespoons of flour. I also substitute lime for the lemon. It makes for a "fresher" tasting pie. I think.

I rarely make my own crust. It's just as easy to purchase the pie dough at the grocery store. Just use a reputable brand. Easy-peasy. The ATK crust uses vodka.

Here in the South it is difficult to get what I call "real" blueberries unless they are trucked in from the cooler and wetter mountains to a local farmers market. Heat and berries just do not go well together. I've never used frozen or canned berries.

I hail from Southwest Michigan where growing conditions are perfect for growing blueberries: sandy soil and plenty of water.  Michigan annually produces 92 million pounds of product.

The most difficult aspect of preparing a fruit pie, for me, is gauging the amount of sugar to use. Of course, it all depends on the sugar-content of the fruit you are using. Add too much, and the fruit flavor is lost; too little and you end up with a too-tart pie. If my blueberries are plump, juicy and sweet, I use less sugar.

I am not a believer in a big fruit pies. I use smallish pans and never pile the fruit a mile high. I like a good ratio of crust to fruit which one gets in a smaller pie. A ten-inch fruit pie can often just fall apart--and that's why one makes cobblers in oblong pans.

For one 9-inch pie:

  • 6 cups fresh blueberries (about 30 ounces)
  • 1 Granny Smith apple, peeled and grated on large holes of box grater
  • 2 teaspoons grated zest and 2 teaspoons juice from 1 lemon (I use limes)
  • 3/4 cup sugar (5 1/4 ounces) [depending on sweetness of berries]
  • 2 tablespoons quick-cooking tapioca, ground (I just use flour)
  • Pinch table salt
  • 2 tablespoons unsalted butter, cut into 1/4-inch pieces 

Measure 3 cups of berries into a saucepan and over medium heat. Using a potato masher or similar tool, mash berries several times to release juice. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.

Meanwhile, line a 9-inch pie plate with dough of your choice. (Hint: if you are using a ceramic dish, I suggest lightly greasing or buttering it.) Place the grated apple in a clean towel or dish rag and wring/squeeze out the juice until all that remains is the pulp.

Place the apple pulp in a large bowl. Add the cooled blueberry mash, remaining fresh blueberries, citrus, sugar, tapioca or flour, salt. Gently fold to combine.

Transfer to your pastry-lined dish. Dot with butter. Roll out your top crust. Crimp edges under bottom crust and securely pinch together using a fluting method of your choice. You don't want all the juices leaking out. Cover the edges with a tin saver or tinfoil to prevent over browning.

Be sure to vent the top crust so the steam can escape. Here, I cut out a small circle and then made four slashes. I always use for to coordinate with the directions of Earth.

Bake in a 400 F. degree oven for 30 minutes. Reduce temperature to 350 and finish baking another 30-40 minutes until crust is golden brown. If your is smaller, you will need to adjust baking times.

Cool completely before cutting.

Because blueberries prefer a slightly acidic soil, their autumn foliage can be breathtaking, especially if  it covers acres of land to the horizon.