Banana-Strawberry Muffins

From this . . .

... to this!

The summer I graduated high school, I camped throughout East Africa for about a month. Part of my diet was bananas. Delicious, sweet bananas that kind of reminded me of vanilla ice cream. We bought them in huge clusters, and each banana was only a few inches long. I was totally spoiled for life. Today, when I eat what passes for a banana in the grocery store, I wince. To me, they're sour. When and if I buy any, they tend to . . . rot. 

So, when given rotten bananas . . . make muffins. With strawberries. These are great summer-time fare. And what a great combo. Be sure to use firm strawberries. Don't cut them up too small, or they just kind of "disappear." I love biting into a strawberry with the banana taste in the background. I expect blueberries would work well, too. 

• Batter:
• 2 1/4 cups all purpose flour (reserve 1/4 cup)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup light-brown sugar
• 1/4 cup dark-brown sugar
• 1/2 cup melted butter (1 stick)
• 2 eggs, well beaten (I use an old-fashioned hand beater)
• 1 lime, zested (about 3/4 of it)
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla
• Fruit:
• 1 cup mashed, ripened bananas (about 2-3)
• 1 cup cut-up fresh strawberries
• Topping:
• 3 tablespoons sugar
• 4 tablespoons all-purpose flour
• 2 tablespoons cold butter

Preheat oven to 350 F degrees. Line a muffin tin with paper cups or spritz them with a non-stick spray. (I'm not a paper-cup kind of guy when it comes to muffins. I like them browned all over.)

First, make the topping. Mix sugar, flour and cold pieces of butter in a small bowl. Use a fork to mash and work through until "crumbs" begin to form. I end up "rubbing" it with my fingers. The trick is not to get the butter too soft or warm. Return to fridge until ready to use.

Next, prepare the fruit. Mash bananas with a fork or pastry blender, being sure to leave some "bits." Cut up strawberries and dust with reserved 1/4 cup of flour.

In a small bowl or on a sheet of waxed paper, measure out the 2 cups flour, baking soda, baking powder, salt. Mix together.

In a large bowl, combine brown sugars, melted butter, beaten eggs, banana, lime zest, cinnamon and vanilla.

Using a wooden spoon or wide spatula, begin adding dry ingredients. Mix just until blended.

Carefully add the strawberries, using a folding motion so you don't smash them.

Evenly divide the batter into 12-cup tin paying close attention to add berries to each.

Sprinkle with crumble topping being sure to evenly distribute it over surface and not just plopping in down in the center of each (you won't quite need to use it all).

Bake for about 20-25 minutes until top springs back when touched and toothpick comes out clean. Remove to wire rack and allow to cool before eating. Schmear with a bit of cream cheese, if desired. 

Notes: I used Driscoll Organic strawberries. Next time I may just cancel out the vanilla flavoring and sub rum extract. I threw out my really old, tinny, muffin pans several years ago and invested in some sturdy, non-stick ones. A spritz of non-stick spray is all that is needed and muffins literally slide right out. When you "spray" a pan, do it over the open door of your dishwasher. This prevents the spray from going all over and is easily cleaned when you do a cycle of dishes.

Grilled London-Broil-and-Horseradish-Cheddar-Cheese Sandwich

This was a GREAT summertime dinner! I'll be making it again. And again. And again.

My deli had three of my favorite things on sale: London broil, horseradish cheddar cheese and artisan Italian bread. Sometimes fate just comes a knockin' with ingredients for a great recipe.

I put all three together in a grilled-cheese sandwich. And, boy, did I ever enjoy it. Washed down with an ice-cold glass of beer, it was perfect for hot summer weather. The melon and avocado slices were just right.

• Thin-sliced London Broil deli meat
• Horseradish Cheddar slices
• Mozzarella, shredded or sliced
• Dijon mustard
• Sliced artisan bread--Italian, sour dough, etc.
• Melted butter

Coat the inside of two slices of bread with mustard. Coat the outsides with melted butter. Place one piece of bread, butter side down, in pan. Top with horseradish cheese and some Mozzarella (I use a 2-1 ratio). Top with ribbons of sliced London broil. Top with a bit more Mozzarella and then the horseradish cheese. Top with second piece of bread, mustard side down.

Toast over a low, steady heat. If possible, cover. When brown, carefully flip. Cover if possible. (A cover allows the cheese to melt without using a high temperature which could scorch the bread. It also kind of "steams" the meat at the same time.)

Remove to plate and slice in half.

Notes:  I used Dietz and Watson brand London Broil which has an incredible depth of flavor. I also used their Horseradish Cheddar which can be milder than other brands, such as Boar's Head. Always add a bit of Mozzarella to your grilled-cheese sandwiches. It just gives a wonderful and comforting "gooiness."

Sweet Pickles

There is no store-brand comparison to homemade bread-and-butter sweet pickles.
During the Depression, pickles were as common as "bread and butter"
on the dinner table; hence, their name.

I'm particular about my pickles. The two recipes I love the most for bread-and-butter pickles, alas, are not to be had. Both are in Michigan. The first is by Murlynn, a wonderful Michigan friend who grew her own cukes and made the most incredible pickles. I savored each and every one and felt fortunate whenever I had a jar of her B and B's in my fridge. The next was by a woman who helped run a hamburger booth at the local summer socials held across from my studio. How I miss those pickles. Why didn't I ask, beg, and plead for the recipes?

Pickles begin as small cucumbers. They are sliced and soaked or "pickled"
in a solution of vinegar with spices and sugar.

I went through a ton of recipes before settling on the following. I liked this one because it used fresh, whole spices, not just "pickling spices" which is mostly mustard seed, anyway. Most recipes used a 1-1 ratio of sugar to vinegar. I cut back on the red pepper flakes and, before packing the jars, I placed several slices of fresh garlic in the bottom of each.

Canning really is not difficult and the results are so self satisfying, especially in winter when you open up your summer bounty. Follow these few rules:

1. Have your kitchen clean and ready to go. Keep a sink full of hot sudsy water to which you've added a capful of bleach. Use clean towels and dishcloths, not sponges. Use metal utensils, not plastic or wood.
2. Have your pots, jars, lids, rings, spoons, all lined up and ready to go. Keep the jars simmering in the hot-water bath until ready to use. Keep the lids and rings in a medium saucepan in simmering water, likewise.
3. Keep your counters clear of clutter.

• Ingredients:
• 2.5-3 pounds pickling-sized cucumbers
• 1 medium onion
• 1/4 cup pickling salt
• 2 1/4 cups white sugar
• 1 1/4 cup white vinegar (5% acidity)
• 1 cup apple-cider vinegar (5% acidity)
• 1 tablespoon mustard seed
• 6 allspice berries (and a pinch of ground allspice)
• 6 whole cloves (and a pinch of ground cloves)
• 1-inch cinnamon stick
• 1/2 teaspoon ground turmeric
• 3/4 teaspoon celery seed
• 1 teaspoon red-pepper flakes (or to taste)
• 2 garlic cloves, peeled and thinly sliced (optional)
• 6 pint-sized canning jars

Early in the day: wash cucumbers thoroughly. Do not peel. Slice into generous 1/4-inch rounds and place in a large bowl. Thinly slice the onion. Add to cukes. Sprinkle with 1/4 cup pickling salt and thoroughly mix. The salt draws out the water from the cucumber resulting in a crisp chip. Place a clean, cotton towel on top (not terrycloth) and cover with several inches of ice. Place in refrigerator for about 4 hours.

Slice the cukes. Add onion and salt.

Cover with a clean, cotton towel and ice. Refrigerate.

Remove towel and ice.

Drain in colander. Rinse several times
under cold water. Allow to drain.

In a large pan, measure out the vinegars and add the spices. Bring just to a boil.

Whole spices are less likely to cloud the vinegar mixture.

Add the drained, rinsed, cucumber mixture and just simmer, don't boil, for about 8 minutes or so. Stir as little as possible. You don't want to break up the chips.

Remove now-sterilized jars from water bath using tongs. Have them lined up on a heat-proof cutting board. If using, place several slices of garlic in the bottom of each jar. Using a slotted, metal spoon, spoon pickles into jars to about an inch from the top and then fill with hot liquid to about 1/4 inch. Push down gently to release any air pockets. Proceed to rest of the jars. A wide-mouth funnels simplifies this part of the process.

Using a clean, damp cloth, wipe the rim of each jar clean. The jar will be very hot, so you may need another wet cloth to hold it. Using tongs, carefully remove lid from hot water in saucepan and place on top of jar. Place on band and screw firmly. Proceed to rest of jars.

Lower jars into water bath. Water should cover the jars by at least one inch. As soon as water returns to a boil, cover and process for 10-15 minutes. Carefully remove jars and place on several thicknesses of towels. Jars will usually "ping" as they cool, so don't be alarmed. When cool, jars should be sealed. If a jar isn't sealed properly, you will be able to push down on the lid and it will pop back up. Place those in the fridge and do not store.

Allow pickles "to cure" or mellow for at least three weeks before opening.

These are unusually good on a ham sandwich. Or spread a Ritz cracker with simple cream cheese and top with a pickle! I think my old friend Murlynn would be quite pleased!

Chocolate Pudding

Pudding is a treat for both child and adult. It's wholesome and easy to make
with ingredients you probably have in your kitchen right now. 

Most children (even adults) in America grow up only knowing instant pudding. That's unfortunate. Homemade pudding is really quite easy and a wholesome dessert. It uses the simplest ingredients one most likely has on hand: milk, sugar, cornstarch, cocoa powder. It's a good way to use up milk, especially if it is close-dated.

In the summer, pudding is wonderful served chilled and garnished with fresh slices of banana, a few summer berries, such as raspberries, and a big dab of whipped cream. In winter, it's just comforting, especially served at room temperature and unadulterated. For a dinner-party dessert, serve in wine goblets or martini glasses to "dress it up."

For baking purposes, I use Dutch cocoa. It's darker and richer than regular cocoa. The creaminess of your pudding will depend on the milk you use. The higher the fat content, the more velvety the pudding. I usually use whole milk. This time, though, I had some leftover whipping cream so I used about 3/4 cup of that with the rest being milk. To give the pudding a bit more depth, I added two tablespoons chopped chocolate; the higher the cocoa content, the better.

This recipe is neither overly sweet nor overly rich. It's what I expect from a pudding. And I bet you'll lick the bowl.

One final note. YOU MUST HAVE A WHISK. A spoon just doesn't quite work.

• 2 cups milk (reserve 1/4 cup)
• 2 tablespoons Droste's Dutch Chocolate (or 4 tablespoons other cocoa)
• 1/2 cup granulated sugar
• 1/8 teaspoon salt
• 2-3 tablespoons cornstarch*
• 2 tablespoons chopped chocolate, preferably semi-sweet with at least a 60% cocoa content
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract

Dissolve cornstarch into 1/4 cup reserved milk. Set aside.

In a heavy, medium saucepan, combine 1 3/4 cup milk, sugar, cocoa and salt. Whisk over a low heat just to the boiling point. Add chopped chocolate and whisk until melted. Remove from heat.

Slowly whisk cornstarch mixture into hot pudding mixture. Return to heat. It's important at this point to keep stirring so the bottom of the pan doesn't scorch, the reason you want a low heat and a pan with a heavy bottom. Bring to a slow, slow boil whisking until pudding begins to thicken and you can no longer taste the corn starch. You don't want a full, rolling boil, but you need that boil because it reacts with the cornstarch to make the pudding set.

This whole process should be about 20 minutes.

Remove pudding from heat. Whisk in vanilla and almond extracts. Pour into individual serving bowls or one large bowl. Cover. Bring to room temperature and refrigerate. Garnish as desired.

*If you know what you are doing, use two tablespoons of cornstarch. If you've never made pudding before, go for the 3 tablespoons. If you're somewhere in-between, use 2.5 tablespoons. 

Notes: For the chocolate, I used Ghirardelli bittersweet baking chips which are 60% cacao. To make really thin slices of banana, do not peel the banana. Slice through the peel with a very sharp knife and then remove the peel.