Blueberry Thyme Poundcake with Lemon Glaze

What's Going Today: Hanging out in Cooperstown preparing for my friend's bridal shower, catching up with friends, trip to the farmer's market.

Naptime Goals: Make Homemade Snickers Bars for the bridal shower (it's a bit of an experiment, post to come next week), help Mom get out the china, silver, etc.

Tonight's Menu: Mom's making us all a quesadilla feast with fresh farmer's market vegetables!

Parenting Lesson of the Day: Once they learn how to ride their bikes they never want to stop. 

I have had a blueberry surplus in my house this month. This is one of those once-a-year problems I happily embrace. I've frozen a few bags full, preserved some in simple syrup and used the rest to make this cake, a Blueberry Thyme Poundcake with Lemon Glaze, that hits all the right notes with flavor and texture.

I whipped this up during naptime the day before my trip to Cooperstown. The batter came together easily and my kitchen smelled like lemon heaven for the remainder of the afternoon. Tempted though I was to dive right in with my fork, I decided to wait to share it with my parents before taking my first bite.

The following morning I placed the cooled cake in a round Tupperware, snapped on the lid and settled it into the front seat of the car for a trip to Cooperstown. When I arrived at my parent's house the cake was nice and cool (thank you air-conditioning vent), perfectly moist and ready for consumption. I don't usually do road tests with my food, but it is worth noting that this cake is a hearty traveler.

The citrusy herbal flavor paired beautifully with the blueberries, giving it an oddly refreshing quality not usually associated with dense cakes. My parents and I would've liked to have eaten the entire thing ourselves but, since we are being mindful of our waistlines in the midst of bathing suit season, we decided to take the opportunity to win over some neighbors. Half of the cake was wrapped up in aluminum foil and given to our friends Dotty and Hank, a quarter was served to our friends Geri and Cheryl and the remaining quarter we gobbled right up. Even my daughter liked it - she has become a recent blueberry fan - and was intrigued by it's lemony flavor. In the end this cake was gone far too quickly but that's fine with me. Now I have reason to head back to the blueberry bushes and pick more.

Blueberry Thyme Poundcake with Lemon Glaze

adapted from Luscious Berry Desserts by Lori Longbotham

1 c. whole milk

2 T. fresh thyme, chopped

3 1/2 c. sifted cake flour (NOT self-rising)

1/2 t. baking powder

1/4 t. salt

3 sticks unsalted butter, room temperature

2 1/4 c. sugar

6 large eggs

4 t. finely grated lemon zest

1 t. vanilla extract

3 c. ripe blueberries, washed and dried

1/2 c. fresh lemon juice

1. Preheat oven to 350ºF. Butter and flour a 10" Bundt pan and set aside.

2. Over low heat bring milk and thyme to a boil. Remove from heat and cover the pot with a kitchen towel. Steep for 7 minutes, pour it through a fine mesh sieve and allow to cool to room temperature.

3. Whisk together flour, baking powder and salt in a small bowl and set aside.

4. Beat the butter with an electric mixer on medium-high speed until light and fluffy. Reduce the speed and pour in 1 3/4c. sugar until it is entirely incorporated. Beat in the eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture alternating with the milk in 3 batches, ending with the flour. Beat in 2 t. of the zest and vanilla. Stir in the berries with a spatula.

5. Bake for 1hr 30 minutes, or until cake begins to pull away from the sides of the pan and a wooden pick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes, then turn it onto the rack and set it right side up out of the pan.

6. In a saucepan bring the remaining 1/2 c. sugar, 2 t. zest and lemon juice to a boil over medium heat. Remove from heat and let stand for 5 minutes. Brush lemon mixture over the warm cake and let cool completely.

Naptime Notes:

Naptime Recipe Serving Ideas: This would be a fantastic cake for a summer picnic or potluck. It holds up well traveling and will stay fresh for a few days. It also freezes well when wrapped in plastic and aluminum foil.

Naptime Stopwatch: Making this batter takes a full 20 minutes. The baking time is lengthy - 1hr 30minutes, but entirely worth it.

Naptime Reviews: This was a crowd-pleaser all around. Kid love it too, especially if you let them have a little nibble for breakfast with a dollop of yogurt.

Nibbles for a Casual Summer Cocktail Hour

What's Going on Today: Fourth of July weekend fun! Friends over for cocktails, evening dinner al fresco.

Naptime Goals: Relax with a good book, whip up onion dip and help Mom with the tomatoes.

Tonight's Cocktail Hour: Tomatoes stuffed with blue cheese or pesto, onion dip with vegetables, cheese plate, assorted nuts.

Parenting Lesson of the Day: Sometimes it's ok to let toddlers eat crackers, carrots and yogurt for dinner. 

Over the holiday weekend we were up in Cooperstown with my parents. On Saturday night we invited our neighbors to come over with their teenage grandchildren for a fun cocktail hour. With such beautiful weather and the garden in full bloom it was the perfect occasion to sit on the porch and catch up. The event was to be completely casual, we all planned on wearing jeans, and the food was to be easy and unfussy.

When my daughter was taking her afternoon nap my husband and I helped my parents get things ready. My husband was in charge of setting up the bar with assorted liquor and garnishes for drinks, while Mom and I tackled the food. Since simple cocktail food shouldn't take long to prepare, we relied on a few old favorites that could be assembled in a snap.

For the two main appetizers we choose to make tomatoes stuffed with pesto or blue cheese with the fresh tomatoes we'd picked up at the farmer's market. Then, I cooked up my favorite onion dip to serve with carrots and fresh cucumbers, also from the farmer's market. To balance out the vegetables, we set out a delicious container of goat cheese with strawberry compote and a nice round of runny Camembert with some buttery crackers. Finally, to include a little salt on the table, we poured two bowls of fancy nuts. All in all it was a simple and delicious menu for a party of eight, plus one toddler. I should mention that she munched on so many vegetables and crackers that all she actually ate for dinner was a container of yogurt. With all of us in summer mode I didn't mind one bit. It was the perfect start to a relaxing weekend.

Casual Summer Cocktail Hour:

Stuffed Tomatoes: Halve and seed cherry tomatoes. Fill with a scoop of fresh pesto or blue cheese. Serve.

Ina Garten's Pan-Friend Onion Dip with Cucumbers and Carrots

Goat Cheese with Strawberries

Camembert, runny

Fancy Nut Assortment

Lillet with Lemon over ice

Prosecco

Sparkling water and Cokes (for the teens)

Burgers with Chive-Parsley Butter: Webisode #30

What's Going on Today: Daughter's first day of camp! July Fourth decoration preparation underway...

Naptime Goals: Prepare Burgers for tonight's grilling lesson.

Tonight's Menu: Burgers with Chive Parsley Butter, Caesar Salad, Roasted Red Potatoes with Herbed Salt.

Parenting Lesson of the Day: Rain helps us start over with a clean slate.

I love burgers in the summer and am always up for trying new recipes. Of course, one of my favorites is still Uncle Will's Burger recipe, which will always be an onion-topped classic. When I was flipping through June's Bon Appetit the other day I read a great article about a technique utilizing Meyer lemon butter in a burger. I loved it's promises of moister meat and added flavor. I couldn't wait to give technique a try and set straight to work.

Of course, unlike my friend Liz, I do not have Meyer lemons growing in my backyard. However, I do have regular access to fresh herbs. So, instead of using lemon butter I decided to make Chive-Parsley butter to give the meat a fresh herbaceous flavor. My neighborhood gourmet shop has a great butcher who grinds grass-fed meat and forms hamburger patties. I bought four of those to start with and made the butter at home. Preparing the butter and burgers during naptime was a snap. Then I was able to leave them covered in the fridge until dinner time. As you'll see, unfortunately, my grilling dreams were thwarted by the rain, but I still managed to cook them on my stovetop grill pan.

The butter technique worked beautifully. The burgers were tender, juicy and more flavorful thanks to the green herbs. I also toasted the buns on the stovetop and gave them an extra swipe of Chive-Parsley butter for greater depth of flavor. Paired with a salad and potatoes they made for a tasty summer meal. I guess there is also next week for my grilling outdoors!

Hamburgers with Chive-Parsley Butter

4 6oz. hamburger patties

5 T. good quality unsalted butter

1 T. chives, finely chopped

1 T. parsley, finely chopped

4 Hamburger buns

1. In a food processor or mini-chopper, add the butter, chives and parsley. Pulse until well combined and slightly softened.

2. Take each hamburger patty and make a well in the center. Form a 1/2" ball of herb butter with your hands and press it into the well. Gently fold over the outer edges of the burger to cover the butter completely and seal it in. Repeat with remaining 3 patties. *At this point uncooked burgers will last, tightly wrapped, in the fridge for up to 6 hours.

3. Set your grill or grill pan at medium heat. Place the hamburger patties on top and cook, turning occasionally, to desired doneness. While the burgers are cooking, place the buns either on the grill or in the toaster. After they have toasted swipe them with a thin layer of remaining herb butter and set aside.

4. Plate burgers on toasted buns and serve hot.

Naptime Notes:

Naptime Recipe Variations and Ideas: Go ahead and play with different herbs when making the butter. Strong flavors like basil or oregano would work well, too.

Naptime Stopwatch: Making the herb butter takes 10 minutes. Pressing it into the hamburger patties takes about 5 minutes. If you like to form your own hamburger patties add on an additional 5 minutes.

Naptime Reviews: We are a family of burger fans and the littlest one is forming her habit, too.

Caprese Pasta Salad When It's Too Hot to Cook

What's Going on Today: Heatwave continues: slow stroll to morning Farmer's Market, quick stop at Arts and Crafts show on town green.

Naptime Goals: Set garlic, olive oil and basil to marinate for salad. Pre-chop mozzarella and tomatoes.

Tonight's Menu: BBQ chicken, Caprese Pasta Salad, Peanut Butter Swirl Brownies.

Parenting Lesson of the Day: I love whomever invented the concept of sidewalk chalk.

It's been wayyyy too hot hot hot to turn on the oven this week. During summer days like this I don't steer clear of cooking altogether, I just choose dishes that don't require long hours cooking with high heat. After all, years of experience have taught me that there will be plenty of days in January when I am layering on wool socks and braising short ribs while freezing containers of ragu! On Saturday we were having our neighbors over for dinner and I decided to make my favorite caprese pasta salad. A delicious simple salad that is almost a complete no-cook affair, it is packed with a fresh summer flavor that can't be beat.

I first read this recipe years ago in the The New York Times and have been making it ever since. I've always been a fan of the traditional caprese salad (who isn't?) and it seemed only right and natural that pasta be added to give it more heft, transforming it from an appetizer to a side dish or main course. I've served it as both. My only tip for you is to make sure you squirrel away a bowl or two for lunch the next day before you present the dish to your guests, there won't be any left by the end of the meal.

The only heavy duty cooking required to make this salad is boiling the rigatoni at the end. Otherwise, the rest of the assembly can be accomplished at the lazy pace I generally prefer for summer cooking. I started assembling the salad at naptime by setting the garlic, olive oil and basil in a big bowl to marinate while I pre-chopped my mozzarella and tomatoes for later. Then I spent the rest of naptime setting the chicken in the marinade and working at my computer. After my daughter woke up she helped me dump the tomatoes into the bowl and give it another stir. I then abandoned the project for a second time, opting for a (sweltering) trip to the playground. All that was required that evening was boiling the pasta, tossing it with the garlic olive oil, cheese and tomatoes and the salad was ready. Paired with the grilled chicken, a citrusy green salad and some amazing strawberry margheritas (brought by my awesome neighbor) we all managed to enjoy a terrific, and cool, dinner on a hot summer night.

Caprese Pasta Salad

adapted from The New York Times 2007

5 large cloves of garlic, very finely chopped

1/2 c. good quality olive oil

10-12 fresh basil leaves

6 large, ripe tomatoes, chopped

1 lb. fresh mozzarella, cubed

1 lb. rigatoni or penne

Kosher salt

1. Mix together the garlic, olive oil and basil leaves in a large bowl. Set aside and allow to marinate for up to several hours. 

2. Two hours before serving stir the tomatoes into the marinade. Leave on the counter for later.

3. Right before serving, boil the rigatoni in salted water according to package directions. Drain the pasta and immediately add to the bowl with the tomato mixture. Scatter the mozzarella on top of the pasta and toss first so that the mozzarella melts a little and coats the pasta. Then, stir up the tomato and olive oil mixture from the bottom and toss well. Add a pinch or two of Kosher salt to taste. Serve.

Naptime Notes:

Naptime Variations and Ideas: This salad tastes best when made with the freshest possible tomatoes you can find. If you want more spice and heat try adding a few cranks of cracked pepper to give it a boost.

Naptime Stopwatch: This salad takes approximately 20 minutes to make in total. This time is spread out over the course of an entire afternoon.

Naptime Reviews: This is a crowd pleaser and my daughter likes it, too. Always serve extra bread for sopping up the sauce.

Summer Panini Sandwiches

What's Going on Today: Returned from high school reunion yesterday, tired but happy. Re-group with fresh groceries, playgroup, pick-up new library books.

Naptime Goals: Monday Catch-Up: Mail, laundry, general house-cleaning, put away groceries.

Tonight's Menu: Paninis, salad, seltzer (no more wine!)

Parenting Lesson of the Day: Kids don't have much sympathy for Mom when she's tired.

My high school reunion was a blast, though it did make me feel a little old. Some of the younger girls at reunion were born in the late 80's and early 90's and had just graduated from college - what?! When did we get so old? Despite feeling slightly out of date, my classmates and I had a blast. We even held our own staying out late at a local pub catching up, something I haven't done in ages.

The day after I got home was a typical Catch-Up Monday. There were laundry piles, bills, emails and loads of other little things to attend to. I usually have a day like this every couple of weeks. I find that dedicating one entire day to running the household seems to be the most efficient way to do things. This way I can spend a lot of time doing fun activities like going to the beach, strawberry picking or visiting local museums.

Luckily, last week when my friend Nicole came to visit she'd followed the wonderful tradition of bringing us Bread, Salt and Wine. I couldn't have been more grateful for her thoughtfulness. With the bread still in it's bag I decided to forgo major Naptime Chef-ing that afternoon in order to concentrate on household stuff. In the evening I used the bread to make up some yummy pressed sandwiches for all of us. As you know, I swear by paninis as a great, healthy dinner in a pinch.

My friend Cecily shared with me a cool secret she'd come up with recently to make her sandwiches even more flavorful, marinating the tomatoes. By tossing them with some balsamic vinegar, olive oil and salt the tomato flavor is enhanced and the extra oil gets soaked into the bread, giving everything a little more moisture and taste. I gave her technique a go with this sandwich and I think it works really well. We devoured these so quickly that I barely had time to take a picture. The good news is that after my Catch-Up Monday I was ready for the rest of the week. And, boy, I have some great Naptime Chef-ing planned!

Summer Panini Sandwiches with Balsamic Vinegar

Serves 2

2 flatbreads or 4 slices of country bread

4 slices of thinly cut prosciutto

6 pieces of thinly sliced fresh mozzarella

1/2 pint grape tomatoes, washed and patted dry

2 T. balsamic vinegar

2 T. good quality olive oil

1 pinch Kosher Salt

6-8 fresh basil leaves

1. Cut grape tomatoes in half or into thirds. Place them in a bowl and toss with vinegar, olive oil and salt. Allow them to sit for at least 10 minutes, or up to an hour at room temperature.

2. Lay bread open on the counter. Place 2 pieces of prosciutto on one slice of bread. Layer on 3 slices of mozzarella, then 3-4 basil leaves. Top with half of the tomatoes. 

3. Drizzle the remaining slice of bread with some of the balsamic/olive oil mixture at the bottom of the bowl. Close sandwich.

4. Sandwich can be toasted on panini press, in a skillet or eaten as is.

Naptime Notes:

Naptime Recipe Variations & Ideas: Sandwiches are a great dinner, especially in the summer. Try substituting roasted red peppers or eggplant for a new, flavorful, twist on this old favorite.

Naptime Stopwatch: Making this sandwich takes 10 minutes from start to finish.

Naptime Recipe Props: This is definitely a family friendly meal, my daughter eats pressed sandwiches like there is no tomorrow. Though she did pick out the basil leaves this time because she didn't know what they were for...

Napping with Strawberry Soup

When I was little my grandmother once served my strawberry soup. I don't remember when or where she made it for me, but I will never forget it's smooth creamy taste that was neither too sweet, nor tart. When it came time for my cold soup challenge with Cheryl Tan of A Tiger in the Kitchen I initially tried my avocado soup recipe, and it was a disaster. Then, I realized, instead of torturing myself trying to rework an imperfect recipe (which had once been perfect), why not have fun with an old favorite?! I quickly ditched the avocado idea and started over with strawberries.

Luckily, I am still able to find strawberries at the farmers market so I was pleased to use sun-ripened local organic fruit. Though, I know a container of Dricoll's would work just as well. I was thrilled when my recipe adaptation worked beautifully. This soup is subtly sweet with a cool creamy finish. In many ways in mimics a strawberry smoothie, but it is has a silkier finish and more refined flavor then what I usually make for a post-workout treat. I find this soup very refreshing to enjoy on these warm end-of-summer days and I hope you do, too. I should also mention that this soup is completely child-friendly, my daughter couldn't get enough of it.

Summertime Strawberry Soup
1 lb. fresh strawberries, washed and hulled
Juice of one lemon
2 t. sugar
1 c. plain Greek yogurt, well-stirred
Fresh mint for garnish

1. Wash and dry strawberries, hull the fruit.
2. Place all ingredients in a bowl and, using a hand immersion blender, process until smooth. Alternatively, you can use a food processor.
3. Pour into soup bowls and garnish with sprigs of fresh mint.

Napping with Labor Day Lemon Chicken

It is just as important to celebrate the end of summer, as it is the beginning. In my family we choose to celebrate these occasions with good food, great people and lots of time outdoors. On Memorial Day it is our tradition to throw some swordfish steaks on the grill and enjoy a delicious seafood meal. In many ways this is the kick-off of grilling season, as we proceed to cook most things over an open flame all summer long.

When it comes to our celebration style, Labor Day is no different. We roll out the cold salads, put a few bottles of beer on ice, rev up the grill and it is time for grilled chicken.

I love it when readers write to me with questions and comments. In fact, some people even send me some amazing recipes. When I received this lemon chicken recipe from my "virtual" friend Ashley in Chicago I knew I had to give it a try. I loved the ingredients at first glance and especially appreciated the part where she recommended marinating the chicken in a Ziploc bag. I know it isn't elegant (as evidenced by the picture below), but I firmly believe that marinating meats and poultry in Ziploc is always the most effective. By placing the meat in a bag it can be surrounded by liquid, as opposed to sitting in a pan with marinade poured over it.

Since I was nearly certain that Ashley's recipe would be a hit I put it to the test last weekend at our pre-Labor Day cookout. To ensure maximum flavor I used fresh organically raised chickens from our farmers market, and rosemary sprigs plucked fresh from our herb pots. Before I placed the chicken in the Ziploc bag I pierced the breasts several times with a fork, this allowed it to absorb a lot of the delicious marinade. I prepped the chicken and marinade while my daughter napped, and left the Ziploc in the fridge for about 5 hours before we were ready to grill. This amount of marinating time might have been extensive, but it was worth it because the flavor was amazing. However, if you don't have that amount of time on hand, I am sure 1-2 hours in the fridge would work just as well.

As we expected, the chicken was juicy, moist and bursting with a sweet lemony-herb flavor. Preparing it had been a cinch and eating it was just as easy. In fact, I had to write down the recipe for several of our guests. After we devoured all of the chicken, we agreed that the taste of this marinade rivaled that of our previous favorite, Brooks BBQ Sauce. There is room for both in our pantry, and I'm sure Ashley's recipe will stay on my go-to marinade list for quite a long time. I hope that this recipe serves you well for your upcoming Labor Day cookout, I know that this is what I'll be making next Monday afternoon.

Ashley's Perfect Grilled Lemon Chicken
a recipe from a great reader, Ashley S.
4 boneless, skinless chicken breasts
3 lemons, halved and juiced (save juice and rind)
6 cloves of garlic (smashed with flat side of knife)
6 whole sprigs of rosemary
1 cup olive oil
2 teaspoons salt
½ teaspoon red pepper (crushed or cayenne works)
½ teaspoon cinnamon

1. Rinse chicken breasts and pat dry. Pierce breasts several times with fork tines. Drop chicken into a Ziploc bag.
2. In a separate bowl, mix lemon juice, olive oil, salt and spices. Pour on top of chicken and squish chicken around in the Ziploc to make sure chicken is fully coated.
3. Add lemon halves, garlic cloves and rosemary springs to the bag. Squeeze air out and seal. Squish chicken around in all ingredients again to make sure everything is evenly distributed. Marinade in the fridge for at least one hour.
4. Heat grill and cook chicken over a medium flame for 7-8 minutes, or until chicken is just cooked through.

Naptime Notes:
Naptime Recipe Props: The great thing about a marinade is that you can always double or triple the recipe if you have more mouths to feed. I bet this would also be delicious with shrimp or fish.
Naptime Stopwatch: The best part about grilling is that it is so easy. Mixing the marinade takes 5 minutes during naptime and then it merely sits in the fridge and does all the work on it's own. There is nothing more Naptime Chef-friendly than that.
Naptime Notes: My daughter isn't too keen on the taste of grilled food yet, but she enjoyed this. The rest of the family polished off their pieces, then asked for the recipe.

Napping in my August Garden

In the northeast, one of the greatest culinary joys of August is eating fresh produce straight from the garden. Living in these northern latitudes means, unfortunately, there is a limited window during which fruits and vegetables flourish naturally outdoors. Therefore, it is best to take advantage of the local fresh produce from the moment it arrives at the farmers' market or sprouts in the yard, until it is too cold for stalks to grow, or the last market bushel is picked clean.

These days I've been canning tomatoes, freezing berries and making jam like crazy. I've also been doing my best to enjoy and preserve my beloved rhubarb. I have begun to freeze it, cut into small chunks and put in bags, as well as bake a few dozen batches of my favorite treats, rhubarb hazelnut oatmeal bars.


One of my missions this summer has been to get my daughter to like rhubarb, and I think these bars did the trick. They are not overly sugary, or laden with any kind of additives. Instead, the ingredients are straightforward, the preparation simple, and they taste absolutely delicious. In fact, the sugar content is so modest that I've let my daughter enjoy these for breakfast a few times, served with a nice dollop of vanilla yogurt on the side.


I make a lot of dishes with rhubarb, and what makes this one so special is the flavorful addition of chopped hazelnuts. Their warm, sweet flavor provides a nice balance to the savory rhubarb stalks and earthy oatmeal. During the summer I tend to make these on almost a weekly basis and have noticed that this recipe works well with blueberries, too.

Preparing these bars while my daughter sleeps is incredibly easy. In fact, they have usually cooled by the time she wakes up so we can enjoy them together for a late-day snack. After we've eaten I like to take her out to the garden and show her the thin rhubarb stalks that will be ready to pick in the next few weeks. I try to explain that what she is seeing is the plant she just ate, although I don't think she quite understands. She points at them and says "yummy" before walking away. Oh well, next summer she'll be able to understand the concept more easily. Which, to me, is all the more reason to get excited to see what the garden will bring next year.

Naptime's Rhubarb Hazelnut Oatmeal Bars
adapted from a recipe given to me by my childhood neighbor, Katie Sanford
3 1/2 c. rhubarb, cut into chunks
2/3 c. sugar
2 T. cornstarch
1/4 c. orange juice
1/4 t. nutmeg
1 t. vanilla

Dry Ingredients:
1 1/2 c. quick oatmeal
1 1/2 c. flour
1/2 t. baking soda
2/3 c. dark brown sugar
1/2 c. finally chopped hazelnuts
1 1/2 sticks unsalted butter

1. Preheat oven to 350. Butter a 9x13 pan, set aside.
2. In a small saucepan over medium heat mix sugar, cornstarch and orange juice. Stir in vanilla. Add rhubarb and cook until thick, stirring constantly. Set aside.
3. In a large bowl mix dry ingredients with butter until fully combined.
4. Pat 3/4 of oatmeal mixture into the bottom of a 9x13 pan. Pour rhubarb mixture over oatmeal and spread evenly.
5. Top rhubarb mixture with remaining 1/4 c. of oatmeal mixture. Bake for 30 minutes or until oatmeal top begins to brown.

Naptime Notes:
Naptime Recipe Props: These bars are a snap to prepare during naptime. If you want to make them a little sweeter it is fine to add a touch more sugar.
Naptime Stopwatch: Preparing the bars takes all of the 20 minutes, then just pop them in the oven to bake and you are all set!
Naptime Reviews: My whole family loves these bars, even my daughter. It took a while for her to get used to the savory tartness of the rhubarb, but she has converted to loving it after a few tries.

Napping with Orangette: Ice-Cream #14

It is hard to believe it, but here it is. The final ice-cream post of the summer. The Naptime Chef Great Ice-Cream Festival of Summer 2009 has been a blast. Nicole and I have loved working with all of you, and can't thank you enough for your feedback and support. In celebration of our final ice-cream I am going to make a flavor that was requested by one of my best friends, Katie. Ever since we've known each other Katie has made it clear, in no uncertain terms, that orangette's are her favorite treats of all time. In fact, when I threw her baby shower I made sure she had her own special plate to munch on while she opened her gifts.So, Katie, thanks for the great visit to Sag Harbor this summer, her is an ice-cream for you.

Orangette Ice-Cream for Katie
To Make Candied Orange Peel:
3 Valencia oranges
2 1/4 c. sugar, plus more for rolling
3/4 c. water

1. Cut tops and bottoms off oranges. Peel oranges without tearing peel. Then cut peel in 1/4-inch wide strips.
2. Put peels in a pot over medium heat and cover with water. Bring water to a boil for 2 minutes. Then pour off water. Repeat this 3 times to blanch the orange peel.
3. Remove peels from pan and reserve. Add 3/4 c. water and 2 1/4 c. sugar to pan and allow to simmer for 8 - 9 minutes. Add the peels and keep water/sugar mixture at a simmer for up to 45 minutes, or until peels get translucent.
4. Pour the syrup into a heatproof container and reserve for later use. Roll the orange peels in sugar and dry on a rack 5 hours.

Chocolate Ice Cream
adapted from The Perfect Scoop by David Lebovitz

2 c. heavy cream
3 T. unsweetened Dutch-proces cocoa powder
5 oz bittersweet or semi-sweet chocolate, chopped
1 c. whole milk
3/4 c. sugar
pinch of salt
5 large egg yolks
1/2 t. vanilla extract


1. Chop 6-8 lengths of orange peel into pieces and place in freezer.

2. Warm 1 cup of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa. Bring to boil then reduce heat and gently simmer for 30 seconds, whisking constantly. Remove from heat and stir in chocolate until smooth. Stir in remaining cup of cream. Pour mixture into a large bowl, scraping the saucepan as much as possible. Set mesh strainer atop the bowl.

3. Warm milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed yolks back into the saucepan. Stir mixture constantly over medium heat making sure the scrape the bottom and corners, until the mixture thickens and coats the back of a spoon.

4. Pour custard through strainer and stir it into the chocolate until smooth, then stir in the vanilla. Refrigerate the mixture to cool thoroughly and then freeze it in your ice cream machine per the manufacturer’s instructions. Add orange peels toward the end of churning. Yields 1 quart.

Napping with Eternal Summer Apricot Jam

How I wish summer would last forever. Even though the weather has ranged from cold rain to high heat over the past 90 days, I haven't minded one bit. This summer has been such a ball, my daughter adored her introduction to the outdoor life, we've traveled near and far, and had no shortage of gorgeous beach days. As far as the food goes, well, that has been wonderful, too. Despite the unfortunate tomato blight, I have managed to find plenty of good ones at the farmers' market. I have also eaten my weight in zucchini, corn and peaches.

I wish I could enjoy this abundance of fresh produce year-round, however, I can't. Unfortunately, the summer harvest in the northeast will be coming to an end soon. The sun will be setting earlier, the days will cool and I'll put the beach bag in winter storage. I will be sad when fall ushers in the winter cold, but it least when it does, I'll have one thing left to remind me of these warm summer days: my homemade apricot jam.

My mother and grandmother have been making apricot jam for as long as I can remember. In fact, it is highly unusual for my mom to buy jam at the store, we have jar upon jar in the cellar. Through experience we have learned that it is best to let the harvest dictate what jam we will make each year. If the peaches are particularly good we will set about making peach basil jam, or, if the strawberries are especially ripe, we'll make a strawberry/raspberry variety. Sometimes we'll just do them all. This year, we were thrilled to discover that our favorite little apricots were perfectly plump and sweet, and decided a fresh batch of apricot jam was in order.

There are three essential elements to making jam: fruit, sugar and pectin. In this recipe, adopted from a Patricia Wells cookbook, we opted to harvest the kernels from the apricot pits to let the natural pectin work in lieu of an additive. We also liked the fact that the kernels imbued the jam with a subtle almond flavor that boosted the natural sweetness of the apricots. Harvesting the kernels may sound like a lot of work, but it is not. I merely asked my brother, Uncle Will, to help out and he set to work with a small hammer. The kernels were out within minutes.

Making jam is really a very simple process, though this version is slightly labor intensive. When I made this last week I stirred the apricots in a giant stockpot/cauldron for an hour straight - easily the best upper arm workout ever - until they dissolved into a delicious sugary jam. Once that part was over, it got much easier. The jam sat overnight at room temperature, until I heated it up the next day for one last stir. At that point I removed the kernels, ladled the jam into the jars and sealed them in a hot water bath for 10 minutes.

The best part about having a dozen jars of fresh apricot jam is that I won't have to suffer through short winter days pining away for fresh fruits. What Amanda and Shauna say is completely true, canning and preserving fruits is the best ways to enjoy seasonal fruits year-round. I know that I, for one, will be grateful that I put in the effort in August, so that I can enjoy summer apricots even when the snow falls outside my window.

ps - I am submitting this to the Under The High Chair Jam Swap '09

Perfect Apricot Jam
adapted from The Provence Cookbook by Patricia Wells
SMALL BATCH:
2 lbs apricots, washed, halved and pitted (reserve the pits)
1 1/2 c. sugar
4 8oz. canning jars with lids and rims*

LARGE BATCH:
7 lbs apricots, washed, halved and pitted (reserve the pits)
5 c. sugar
10-12 8oz. canning jars, with lids and rims*
*Sterilize jars, rims and lids by running them through one full cycle of the dishwasher without dish soap.

1. Using a small hammer, or heavy object, crack 35 pits and remove the kernels. Reserve these kernels and discard all remaining pits.
2. In a large stockpot combine apricots, nuts and sugar. Stir the sugar into the apricots and allow pot to sit at room temperature for 1 hour. Then, cook apricots over medium heat for one hour, stirring constantly. As you stir be sure to scrape the bottom so that the apricots don't burn. I find it useful to wear a heatproof glove or mitt to protect my hand or arm from any splattering liquid. By the end of the hour the apricots will dissolve into a deep orange colored puree. Transfer hot liquid to a heatproof bowl and allow to sit at room temperature for 24 hours.
3. After 24 hours have passed, reheat the mixture over medium heat until jam is very thick. I found this only takes about 5-10 minutes. Ladle warm mixture into prepared canning jars, leaving 1/4 inch headroom at the top of the jar, and close with lids and rims. Seal jars according to manufacturers instructions. (I usually use the jars that are immersed in a hot water bath to be sealed).

Naptime Notes:
Naptime Recipe Props: Despite the stirring, this is a very easy jam recipe. I love how well the kernels imbued the jam with such a delicious almond like flavor. It is simple and delicious.
Naptime Stopwatch: Though the stirring takes an hour, this jam is relatively easy to prepare over the course of a 24-hour period. I did both parts during my daughter's naptime over two days.
Naptime Reviews: Everyone who has tasted this jam adores it, it is especially good on breakfast breads.

Napping with Disaster Soup

This summer I've been having a great time working with my friend Cheryl at A Tiger in the Kitchen, and several other fantastic bloggers, writing Friday fun posts. The first post was our "BLT Lunch" where I shared my recipe for Prosciutto, Lettuce and Tomato with Balsamic Syrup. The next recipe was for our "Burger Friday" where I shared the amazing recipe for Uncle Will's Burgers. Today's post was supposed to be about cold soup. However, mine is not.

I will confess, I put my daughter down for her nap, followed the recipe for my avocado soup to a "t" and... it tasted like...nothing. It was easily the worst soup I've ever made and I have no idea why since I've made it many times before. So, I'm going to keep working on the recipe (more salt? more cream?) but, in the mean time, will leave you with another treat. This basic recipe for Cantaloupe with Avocado is one of my most favorite summer dishes and I hope you love it as much as I do. I'd also like to extend a special thank you to my friend Peggy W. who served this when she had us over for lunch at her country house (pictured above) earlier this month. Happy Friday!

Naptime's Cantaloupe with Avocado
1 medium size ripe cantaloupe
2 Haas Avocados

Dressing:
3 T. fresh lemon juice
3 T. good olive oil
Pinch of Kosher salt

1. Quarter cantaloupe and discard all seeds. Make hatch marks in the cantaloupe so that it can be easily plucked off with a fork.
2. Cut avocados into bite size chunks and pile evenly onto top of cantaloupe quarters.
3. Whisk together dressing in a bowl and immediately pour on top of avocado and cantaloupe. Serve.

Napping in Corn Fields

I know it may be hard to believe, but I actually have slept in a corn field. No, it wasn't during my crazy college years. I was 11 years old and attending my friend's sleepover birthday party. Since it was August, and we were in Cooperstown - a place where there are more corn fields than dwellings - it made perfect sense for us to sleep under the stars in the field next to her house.

The morning after the party, while we waited patiently for our parents to pick us up, we were each allowed to pick a few ears of corn from the stalks and take them home. Naturally, when I approached the car with an armful of ears, my mother looked at me and remarked "Well, looks like we're going to have to make some more corn salad!" I did not protest, corn salad is one of the most delicious summer dishes of all-time.


One of my favorite things about summer salads is that they are basically foolproof. The basic formula of combining fresh vegetables, dressing and cheese always yields a delicious dish for any table. This corn salad definitely falls into this category, it is simple, tasty and easy to assemble. And, since it is currently the height of corn season in the northeast, there is no better time for me to share this recipe with you. It also feels especially appropriate since this salad has pretty much been the most popular food in my kitchen for the past two weeks.


What I like about preparing this, apart from the ease with which I can do it while my daughter naps, is how the flavor improves over time. Since I usually make this during the daytime I allow it to sit in the refrigerator until dinner which allows the flavors to meld and ripen. I also love that, like all good salads, the ingredients are flexible. If there are additional vegetables or herbs at my fingertips I simply throw them in and, voila, I have a whole new variation. I suggest that you feel free to do the same. Lately I've served this salad to guests, my family and even added it to a summer buffet. It also doubles or triples well if you need to make it for a big crowd. I hope you enjoy this summer vegetable salad as much as I do. And, for the record, I procure my corn at the farmers' market these days, not at sleepovers.

Naptime's Summer Corn Salad
8 ears of corn, cooked and kernels stripped
1 c. cherry tomatoes, halved
1 medium red onion, sliced thin
1/3 c. basil, chopped

For dressing:
1/3 c. olive oil
4 T. red-wine vinegar
Zest of one lemon
Juice of 1/2 lemon
Salt & Pepper to taste


1. Boil corn in a pot of salted water for 7 minutes, or until kernels are fully cooked. Cut kernels off the cob with a sharp knife. Place in a large bowl. Add tomatoes, onions and basil, mix to combine.

2. Whisk together dressing in a separate bowl and pour over corn, stir to combine. Adjust seasonings to taste. Serve warm or at room temperature. Can be made ahead of time and stored in the refrigerator until serving.

Naptime Notes:
Naptime Recipe Props: It is always helpful when salads can be made ahead of time, especially when the flavor gets better after it sits.
Naptime Stopwatch: The longest part about making this is the boiling the corn. After that it is simply a matter of assembling the ingredients and giving it a good store.
Naptime Reviews: Everyone loves this salad, especially people looking for a great gluten-free dish. Even my daughter seems to adore this, though the last time she ate it she picked out the onion.

Napping with Chocolate and Zucchini

Last Saturday I pulled my daughter to the Cooperstown Farmers' Market in her wagon. She loves wagon rides with me at the helm since I often increase our speed over bumps and let her zoom, slightly too fast, down hills. (The look of glee on her face when we race down the street makes me think I have a budding daredevil on my hands.)

When we arrived at the market she happily hopped out of the wagon and began vegetable shopping with me. Since August is the peak of farm season in Central NY, there is no limit to the amount of fresh vegetables available to us. I practically swoon over the amazing variety, loving the fact that my beloved zucchini are put in my bag still dirty from the garden bed, not from a transatlantic plane ride.


With the glut of zucchini this summer I thought nothing of picking up 4lbs of the stuff. The only thing that my daughter didn't like about this is that she was displaced by the zucchini in the wagon, and forced to walk home. Despite this impressive haul I didn't worry about any of it going bad, I love cooking with this vegetable and there is no end to the zucchini-themed dishes I've been enjoying. During July I made my Baked Zucchini & Tomatoes several times, along with a few loaves of my Zucchini-Applesauce bread. Then, last week I thought it was time to change it up a bit, and decided to make a decadent summer dessert, my Chocolate & Zucchini Bundt Cake.

When I am in the mood for a rich chocolate cake in the middle of August, this is always the recipe I turn to. It contains all the elements of perfect chocolate cake, the sour cream keeps it deliciously moist with a tender crumb, and the Dutch cocoa powder gives it a true deep chocolate flavor. To some the addition of zucchini seems strange, but it actually makes perfect sense. The shredded vegetable gives the cake additional moisture and tempers the sweetness of the sugar. (I also like to think the zucchini adds an element of health to this cake, though I can't really claim this is any sort of health food.)

When I made this last week I was able bake the entire thing, from start to finish, during my daughter's afternoon naptime. It was even able to cool completely so I could dust it with powdered sugar before she woke up. I didn't bother telling everyone to wait until after dinner to take a bite, that never would work in our house. Instead we had a slice in late afternoon and it was a huge hit. In fact, the whole thing went from delicious to disappeared within 24 hours. It also means that I've used up well over half of my zucchini stash and am in need of more for my next round of meals. My daughter is thrilled to hear this since it means another wagon ride to the farmers' market, which, to her, is the best part about Saturdays in the first place.

Naptime's Chocolate & Zucchini Bundt Cake
adapted from Edible Vineyard
1 1/2 sticks unsalted butter, room temperature
1 1/2 c. granulated sugar
2 1/2 c. all-purpose flour
3 eggs
1 T. instant espresso, dissolved in 1 T. hot water
2 t. vanilla
2 c. grated zucchini (make sure zucchini is peeled and ends are trimmed prior to shredding) 1/2 c. sour cream
1 1/2 c. cocoa powder
2 t. baking powder
1 t. baking soda
1 t. salt
1 c. semisweet chocolate chips
Confectioners' sugar for dusting

1. Preheat oven to 350. Butter and flour a 10-inch bundt pan.
2. In a bowl mix flour, cocoa, baking powder, baking soda and salt. Set aside.
3. In stand mixer, or a mixing bowl with a handheld mixer, cream together butter and sugars until light and fluffy. Add eggs, one at a time, and mix to combine. Add espresso, vanilla, sour cream and zucchini and mix on low until completely combined.
4. Working carefully with mixer on low, add dry ingredients until everything is completely combined.
5. Toss chocolate chips with a teaspoon of sugar and stir into the batter with a wooden spoon.
6. Pour batter in prepared pan and bake for 50-55 minutes, or until a cake tester comes out clean.
7. Allow cake to cool in the pan for 10 minutes. Then invert it onto a wire rack and allow to cool completely. Once cake is room temperature dust it with confectioner sugar and serve.

Naptime Notes:
Naptime Recipe Props: This recipe is a fantastic take on a traditional chocolate cake. The slightly vegetal flavor juxtaposes the rich cocoa perfectly, making it wonderful for serving to friends and family.
Naptime Stopwatch: Preparing this took about 1hr 15min, including baking time. It is well worth it to spend the time making it, it is a large cake that will last for days.
Naptime Reviews: My daughter, ever the chocolate feign, loved this cake, as did all the adults. We like it served with vanilla ice-cream or whipped cream.

Napping with Uncle Will's Burgers

Summer is meant to be enjoyed outdoors, and for foodies that means grilling. I love to grill whenever I am out of the city, which is why our trip to Cooperstown has been so much fun. Since everyone in my family is an excellent cook, we often find ourselves swapping ideas and stories whenever we are together. This week my brother, Will - affectionately called "Uncle Will" by my daughter - served up this great burger recipe. It is delicious. These burgers are so perfectly seasoned, moist and flavorful that I ate two! It is appropriate that we have started calling Will "The Grill-time Chef," to compliment his sister The Naptime Chef, grilling is clearly his domain. Perhaps this is just the recipe you need for your cookout this weekend!


Uncle Will's Burgers
Yields 8 large burgers
3 lbs. ground round (85% lean), grass-fed beef preferred
3 T. Cholula Hot Sauce (or any comparable red pepper hot sauce)
3 T. Worcestershire Sauce
3 t. garlic powder
3 t. onion powder
8 deli slices of sharp cheddar, broken up into quarter size pieces
8 Potato Hamburger Buns, lightly toasted
16 Onion Rings (we used Baked Ore-Ida brand, but anything is fine)
8 lettuce leaves

1. In a large bowl combine ground round, cholula, Worscestershire, garlic powder, onion powder and pieces of cheddar cheese. Mix well with your hands until fully combined.
2. Form 8 equally sized burger patties. If there is any remaining cheese save it and put it on the burgers during grilling.
3. Grill burgers over medium heat until cooked to desired wellness.
4. Place each burger on a potato bun. Layer lettuce, two onion rings and a dollop of ketchup. Top with bun and serve.

Uncle Will's Burger Grilling Tips: When making the burgers don't pack the meat too tightly. During grilling do NOT push the burgers down on the grill, this squeezes out all the flavorful juices and leaves the meat dry.

Napping at the Beach

I am five days into my Martha's Vineyard beach vacation and am very relaxed. After less than a week, the stress of Manhattan life has completely faded from my memory. Or, maybe that is just the Dark & Stormy's talking. Either way, I crave the simpler life in the summer. I am happy to trade the heat and grit of the city, for sand castles and boat rides. I find the country air therapeutic, and greatly enjoy waking to the sounds of birds chirping, instead of honking horns.

Since I am traveling with a toddler I don't get much down time on vacation, but, when I do, I love to pick up a good book. Reading a great story while sipping lemonade is easily one of my favorite ways to relax in the summer. To help you all relax this season I am pleased to share my summer reading list. These are books I have greatly enjoyed and hope you do, too. I have also included my favorite recipe for summer lemonade (that can easily be spiked with vodka!). I usually whip up a fresh batch when my daughter goes down for her nap and enjoy it all afternoon. Happy Summer!


The Naptime Chef's Recommended Summer Reading List 2009:
1. A Homemade Life by Molly Wizenburg: It is no surprise that this popular food blogger wrote a fantastic memoir, complete with delicious recipes. I reviewed the book here last winter, and recommend you consider picking up a copy if you haven't already. Gosh, food bloggers really are the next generation of great authors aren't they?!

2. Home Cooking and More Home Cooking by Laurie Colwin: These two books are oldies but goodies. I never tire of Laurie's warm inviting voice and stories from her NYC kitchen. Reading one of her books is like talking with an old friend. I also use her recipes a lot, they are fantastic.

3. The Story Sisters by Alice Hoffman: A fiction novel set in Long Island, this coming-of-age story of three sisters is dark and moody. Within the first chapter I was sucked into the Story's sinister imaginative world and couldn't put it down. Those of you who appreciate good storytelling and aren't afraid of the scary depths of a child's imagination, will love it.

4. The Cook and The Gardener by Amanda Hesser: This book isn't necessarily beach reading, but it is my favorite seasonal cooking reference, and might become your's as well. Hesser wrote this after spending a year living and cooking from the garden at a chateau in France. A chapter is written for each month and includes recipes and guidelines about seasonal produce. I recommend reading about each month before it takes place where you live, so you are prepared for what to include on your own menu. I love cooking from this book, especially this week when I am surrounded by farm stands.

5. The Ex-Mrs. Hedge Fund by Jill Kargman: I am always a sucker for a good chick-lit novel, and Kargman's writing never disappoints. Her latest novel follows a hedge-fund wife through the break-up of her marriage and subsequent reawakening as an Upper East Side divorcee. Witty to a fault, I laughed through each chapter and was sad when it came to an end. If you haven't already, pick up Jill's earlier novel, Momzillas, you will love that, too.

6. The Tenth Muse by Judith Jones: Ever wonder who Julia Child went to for help when she wrote? The answer, Judith Jones. As Julia's lifelong editor Judith has loads of interesting stories about everyone's favorite french chef. Additionally, Judith shares her own stories about becoming a culinary expert and an accomplished editor. Just wait until you read about the time she pulled the manuscript for The Diary of Anne Frank out of the 'reject' pile and begged her boss to publish it.

7. Hungry Monkey by Matthew Amster-Burton: I am raising a toddler I hope will become an adventurous eater and, thanks to Amster-Burton, now I know what to expect. Over the past four years Amster-Burton has thoughtfully recorded his own experiences cooking, eating and laughing with his now school-age daughter. His writing is sharp and witty, causing me to laugh out loud and recite several passages out-loud to my husband. Based on this lightheartered book now I know there are lots of laughs, hilarious questions, and grilled cheeses in my future.

8. The Walking People by Mary Beth Keane: Newcomer Keane has written an fantastic novel about an immigrant family from Ireland. I just finished reading this the other day and am still replaying the story in my head. I am going to be watching for more of Keane's work in the future, she is bound to become one of the next big writers of our time.

Naptime's Summer Lemonade with Mint
inspired by the flavors of summer
For Lemonade:
2 c. freshly squeezed lemon juice (about 12 lemons)
1 c. superfine sugar (or more, if you want it sweeter)
1 c. crushed ice
8 c. water
*Add 1 c. (or more) of Vodka if you would like a more "adult" beverage
Yields 3 quarts

For Mint Syrup:
1/2 c. sugar
1/2 c. water
1 c. fresh mint leaves, chopped

1. Pour all ingredients into a blender and puree until completely smooth. You may have to do this in two batches if your blender is small.
2. To make simple syrup, pour water, sugar and mint leaves into a small saucepan over medium heat. Swirl (do not stir!) water around until sugar is completely dissolved. Turn off heat and allow to cool.
3. Pour mint syrup into lemonade and stir until completely combined.
4. Serve over ice.
5. Relax.