Black Sesame Pear Cake

Maybe you are looking at that there picture above and thinking "well, Liz, today are you going to show us how to make cement?", you know, all snarky like. Normally, my answer would be something along the lines of "No, silly! Because cement, you see, does not taste good". However, much to little ole' frowny face me, this cake did not taste good. Really, the only thing that distinguished this loaf cake from a brick sized chunk of cement was the fact that it was not hard, but actually quite moist. So maybe it's more like wet cement.

Ok, I agree, that was a truly terrible analogy. It's just that this little loaf cake here, it really disappointed me. I haven't even had time to read through the entirety of my March Bon Appetit (ok, ok, maybe it's because I can't put this book down. What? Sometimes I am a lemming. And it's good, I will so admit it, it's good).  But even so with the lack of time or whatever you want to call it, I decided this recipe was going to happen.  Which meant trips to 2 different grocery stores looking for black sesame seeds, a few minutes where I almost bought toasted white sesame seeds instead (in my defense, they were black) and an $8 dollar bag of almond meal.  So, it had to be good, right?

And then it wasn't.  It was woodsy.  With basically zero sweetness.  The almond meal, well, I lost it.  And all the pears sank to the bottom, all sad-like.  I almost felt bad that that was how they had to meet their fate.  It was the black sesame seed show all the way.  The cake was as deep brown as a rich chocolate cake.  Had you not known, it would have looked like a delicious chocolate cake.  I was going to bring in leftovers to work, but didn't want to be the person who inflicted non-chocolate things on people expecting a big mouthful of chocolate cake loveliness.  So I didn't.  Because that's just mean.  Instead, the majority of this cake ended up in the trash.  And that makes me sad.

I did learn a few things.  Black sesame seeds should be used sparingly.  Which also means that grinding up half a cup of them and mixing them into a cake is not a good idea.  And I learned... hmm, would you look at that.  Maybe that was the only lesson that I learned here.  But it's still a good one, right?

In defense of BA, this recipe and black sesame seeds everywhere, this recipe got good reviews, by food editors and other random internet personalities alike.  It just didn't by me.  So venture on below, but only at your own risk.  Me?  I'm going back to an oldy, but a goody...

Black Sesame Pear Cake
From March 2012's Bon Appetit

The magazine calls for 1/2 cup of black sesame seeds.  Really for me, it would have to be cut back to at most 1/4 cup.  But at the same time, I don't really see me making it again... so do what you feel.  And let me know your thoughts!  Maybe I'm awfully wrong here (it happens, just not often!)

1/2 c. (1 stick) butter
1 1/2 c. + 2 Tbsp. all-purpose flour
1 c. almond meal/flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 Tbsp. + 1/4 c. black sesame seeds
1 1/3 c. + 2 Tbsp. sugar
1 large egg
1 large egg yolk
3/4 c. buttermilk
2 medium "firm but ripe" Bosc pears

Preheat oven to 325 degrees.  Line a metal loaf pan with two criss-crossing strips of parchment paper.  Peel, core and dice pears into 1/4 inch pieces, toss with 2 tablespoons all-purpose flour.

In large bowl, whisk together flours, baking powder and soda, salt and 2 tablespoons black sesame seeds.

In spice grinder (or coffee grinder), grind remaining 1/4 cup of sesame seeds into a thick paste.

In large bowl of electric mixture, cream butter and sugar until fluffy, about 2-3 minutes.  Add sesame seed paste and continue to beat.  Add egg and egg yolk, beat until well combined and batter is pale and fluffy.  With mixer on low speed, mix in 1/3 of flour mixture.  Before it has all beat in, mix in 1/2 of buttermilk.  Repeat with 1/3 of flour mixture, then remaining buttermilk.  Ending with dry ingredients, mix until just combined.  Fold in pears coated with flour.

Pour batter into prepared loaf pan.  Sprinkle evenly with remaining 2 tablespoons of sugar.  Bake in 325 degree oven for 1 hour - 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in pan on wire rack.

Lemony Slice-and-Bake

Recently, my problem has not been lack of creativity nor an unwillingness to shop and try new recipes.  Rather, it has been the very fast and very unexplainable disappearance of time.  Well that and a dash of laziness.  I actually have several recipes ready to go, pictures and all, but not the time to type them all out.

Between an international long weekend trip, Christmas with the family, moving apartments yet again (fingers crossed, this is the last time!) and a big New Year's Eve party to go to, blogging unfortunately has taken a back seat.  But at least once a week is what I promised you all back in the beginning, and that is what I am going to do.  Thank God for the holidays, otherwise we could be in real trouble here.  Please just excuse me that I'm a little behind on the times, and you're getting Christmas cookies two days after Christmas.  But what else are New  Year's Eve Parties for??

These cookies are quite wonderful, tart in the most delicious and lemony way.  If you are a fan of lemon, these are definitely for you.  I just drizzled them all over with the lemon glaze that Bon Appetit gave with the recipe, but a sprinkle of some raw sugar or decorative sugar would be just the topping these tart babies need.  They mellow out after a day or two and these didn't last beyond that, so I can't tell you where they go from there.

Lemony Slice-And-Bake
Adapted from December 2011's Bon Appetit

These are of the infamous slice and bake variety, so if you want to leave a log frozen in the freezer, ready to go at a moment's notice, go for it!

2 1/2 c. all purpose flour
1/2 tsp. Kosher salt
1 c. unsalted butter, room temperature
3/4 c. sugar

2 Tbsp. lemon zest (from 2 medium sized lemons)
1 tsp. vanilla extract
4 large egg yolks

Lemon Glaze:
2 c. powdered sugar
2 Tbsp. fresh lemon juice
1 tsp. vanilla extract

Whisk together flour and salt.  In electric mixer, beat butter, sugar, lemon zest and vanilla extract until light and fluffy.  Add egg yolks all at once and beat on medium high speed until just incorporated.  Reduce mixer speed to low and add flour in a few batches, mixing until just blended.

Lay out two sheets of plastic wrap.  Turn dough out onto one sheet and divide into two even balls.  Roll each ball into a log, about 1 1/2-inches in diameter.  Wrap each log well in plastic wrap and chill in fridge until firm.  (Can be done up to 2 days in advance, if longer, freeze).

Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Remove logs from fridge and unwrap.  Working quickly so logs stay chilled, cut into 1/4-inch rounds.  Space out on prepared baking sheets, about 1 inch apart.  Bake for 16-18 minutes, or until cookies are golden brown around the edges and firm.  Remove from oven and let cool on pan for one minute, move to a wire rack to finish cooling.

For lemon glaze, whisk all three ingredients, adding more powdered sugar or lemon juice as needed for proper consistency.  Drizzle over cooled cookies and let stand until icing sets.

"Do Ahead: Can be made 3 days ahead.  Store airtight at room temperature"

Shortbread Cookies

On Sunday afternoons after Ben leaves, I usually try my best to be productive.  I try to workout, clean the mess that has taken over my kitchen, wash laundry, fold laundry, blog, maybe vacuum and just try my best to prepare for the upcoming week.  But today, I got caught up, drawn to the various September 11th tributes on the TV.  It's been 10 years and I felt that somehow I needed to make sure that I properly remembered the date. 

I know that my last entry was sentimental and corny and I apologize for this one seems to be heading in the same direction.  But it doesn't seem right to not acknowledge the day and go right to shortbread cookies.  I could have at least had something patriotic, right?  The truth of the matter is, I don't really know what to say.  I have been rolling it around in my head all afternoon and all that comes out is "wow, ten years".  So I guess I'll just leave it at that, and encourage everyone to hug those they love and know you aren't alone if you find yourself with a few tears rolling down your cheek for those who had to live through, are still living through, the tragedy ten years ago. 

There is no segway into shortbread cookies from there.  So, I'll dive in and be short and sweet.  My first, most eagerly awaited, Bon Appetit magazine finally arrived about a week ago.  My first venture into the cooking magazine world was with Cooking Light, and to be completely truthful, I've been a little disappointed.  There's been a few good finds, but in general, It's just not doing it for me.  Sometimes you need butter, you know?  And my first venture into my first Bon Appetit magazine couldn't prove that point any better.

These cookies are buttery, deliciousness.  And, if you like, you can be like me and try to convince yourself that they are also healthy because they are made with only whole wheat flour.  Well, that and ten and a half tablespoons of butter.  Yes, that is a lot of butter for 16 cookies, but they are fantastically worth it.  My only wish in this butter drenched dream was that I hadn't used the strawberry preserves in my fridge as the filling, but rather something a little more tart to cut through the lovely, buttery cookie.  I could keep going, but there are only so many times one can use the word butter as a descriptor.  Butter just doesn't really have enough synonyms, you know? 

This recipe is already cut and pasted into the big green cookbook, no questions asked, and with any luck will make its reapparence in my kitchen soon.  They are very easy to make and I promise you, as delicious and buttery as I am claiming. 

Shortbread Cookies

From my first (the September 2011 edition) Bon Appetit!

2 c. whole wheat flour

1/2 c. sugar

1 1/2 tsp. baking powder

10 1/2 Tbsp. salted butter, room temp

1 large egg, room temp

1 large egg yolk, room temp

3 Tbsp. (about) raspberry (or other fruit) jam

Preheat oven to 400 degrees.  Line 2 baking sheets with parchment paper.

Whisk flour, sugar and baking powder in large mixing butter.  Cut butter into small pieces and mix into flour mixture with hands.  Cut butter in until to mixture forms a course meal texture.  In smaller bowl, whisk together whole egg and yolk until well combined.  Pour egg mixture into flour and butter mixture and stir until just incorporated.  Don't overmix.

To form cookies, take about 2 tablespoons of dough and roll into a ball.  Place onto prepared baking sheet.  In center of ball, make an indentation for the jam (wider is better than deeper).  Spoon about 1/2 teaspoon of jam into each indentation. 

Bake cookies about 12-15 minutes, until golden, switching trays around once in the middle of baking.  Transfer to a wire rack to cool. 

Makes about 16 cookies.