Napping with a Pop Quiz

My friends often take advantage of my passion for cooking when we visit their homes. Many of them are accomplished cooks and bakers themselves, but they still enjoy asking me for ideas and putting me to work. This happened just last weekend when we celebrated the 4th of July with a big house party at the seaside home of our friends, Tom and Liz. No sooner had we arrived, then Tom presented me with a Naptime Chef pop quiz. I will admit, I used to dread pop quiz’s in math class, but I love them when they relate to anything culinary.

On this occasion Tom handed me four packages of pre-made individual chocolate and vanilla tart shells from Whole Foods. Liz had bought them on a whim without the slightest idea of what to make. To her credit, Liz is a fantastic cook, but she readily admits sweets and desserts are just not her thing. It was now up to me.

Upon first glance my thoughts turned to filling the shells with lime and lemon curd, and topping them with fresh berries. I loved the idea of a tangy citrus flavor contrasting with the buttery chocolate and vanilla. I also liked the fact that curd is a snap to make. In this instance my daughter skipped her nap because she was so pre-occupied with the six other children in attendance, so I didn’t need to worry about cooking this while she slept. However, I wanted to spend time catching up with friends, not toiling in the kitchen.


Since I had left my recipe binder at home I turned to the Barefoot Contessa for advice, and made some quick adaptations to her curd recipe. I cut down the amount of sugar since we didn’t want to children awake all night (!), and added a little extra zest, since I prefer the flavor extra tart. Even though I was working in an unfamiliar kitchen I was able to pull together both curds in a short 30 minutes. I simplified the process of making two flavors by duplicating the steps with each fruit as I followed the recipe - first I zested the lemons, then the limes, etc. - keeping the batters in separate containers. Then I carefully cooked each curd individually, and stored them in heatproof bowls at room temperature until we were ready to eat.

Assembling the tarts was the easiest part of the entire process, I simply spooned the curd into the individual shells and topped them with berries. It took all of five minutes, and dessert was ready. We set them out on the table around lunchtime and people nibbled on them day. Even my daughter enjoyed a lemon tart with a chocolate shell after her lunch. By the end of the day the plate was empty and, everyone happily agreed, I had passed my pop quiz with flying colors.

ps – Tom posted a picture of me assembling the tarts on my Facebook Fanpage HERE.

Lime Tarts with Fresh Berries
Adapted from Barefoot Contessa, inspired by summer fruits
4 limes*
1 1/3 c. sugar
1 stick (1/4 lb) unsalted butter, room temperature
4 large eggs
1/2 c. lime juice* (about 5-6 limes)
1/2 c. raspberries for garnish
1/2 c. blueberries for garnish
Pinch of Kosher salt
*Note, to make lemon or orange curd simply substitute lemons for limes as noted.

1. Pour sugar into a food processor fitted with a steel blade.
2. Zest the limes and put the zest in the processor with the sugar. Process until sugar and zest are very fine and fully incorporated.
3. Cream the butter in a mixer. Add the lime sugar mixture and mix until fully combined. Add the eggs one at a time, mix until fully incorporated. Then, add lime juice and mix again until the whole mixture comes together.
4. Pour mixture into a saucepan and place over medium heat. Stir mixture constantly over medium heat for about 10 minutes or until the curd thickens. Do not let it simmer or boil! The curd will come together quickly and be thick enough to coat the back of a spoon. Once it is complete, remove from heat and cool to room temperature. Mixture can be stored in the refrigerator for long periods of time.
5. To assemble, spoon the curd into the tart shells(s) and top with berries.
Yields 3 cups of filling. Enough for 16 individual 4” tarts, or one large 12” tart.

Ideas for using Citrus Curd: Filling for tarts, topping for Pavlova, topping for pound cake, layers in an English Trifle, layers in a Parfait, filling for Gingerbread muffins, filling for Profiteroles or other puff pastry treats.

Naptime Notes:
Naptime Recipe Props: This is a basic recipe that could work for many citrus fruits, including lemons, lime, oranges, or tangerines. I love the versatility and taste of citrus curds, they are always refreshing in the summer can be used in any number of ways. See ideas for uses above.
Naptime Stopwatch: Making fresh curd is intimidating to some, but it is really easy. Preparing two flavors took me 30 minutes total. And, if you make it ahead of time, the curd can be stored in the refrigerator for up to three days.
Naptime Reviews: Everyone loved the both the lemon and lime curds. They especially enjoyed mixing and matching the different curds, with the shells and berries. Each person came up with a different flavor combination.

Napping with Raspberries: Ice-Cream #8

My ice-cream maker does not travel with me on vacation. Instead of packing heavy kitchen tools, I choose to travel equipped with useful recipes. For my vacation on Martha's Vineyard I brought my friend Alba's recipe for Raspberry Ice-Cream, that does not require an ice-cream maker. This recipe is summer decadence at it's best. There is no custard making involved, you just put the ingredients in a blender and freeze them before eating. We have already enjoyed several bowls this week and have plans to make more.

Alba's Raspberry Ice-Cream
20 oz. fresh raspberries
2 c. sugar
4 c. full-fat sour cream, well stirred
1 t. vanilla

1. Wash and dry raspberries, remove any stems or leaves from the bunch.
2. Pour all ingredients into a food processor and puree until completely smooth.
3. Pour mixture into a freezer-friendly bowl and freeze for 4-6 hours.
4. Remove from freezer 5 minutes before serving to allow ice-cream to soften.

Napping on Martha's Vineyard: Travel Series #3

For the third installment in my Travel Series I am sharing my adventures, both foodie and otherwise, from our latest vacation destination, Martha's Vineyard. For those of you looking for a new recipe, don’t worry. During my stay here I have been Naptime Chef-ing loads of delicious summer food, and can’t wait to share the recipes next week!

Martha’s Vineyard holds a special place in my heart. I have come to this island every single summer for my entire life, and experienced many significant milestones on its shore’s. This is where I met my husband, got married and shared my daughter’s first Christmas. It is also the place where, at age four, I got my first bee sting, attended my first day camp and, in college, spent my first summer without my parents. I lived in a room at a friend’s house, paying rent with my waitressing tips.

Having spent so much time here it goes without saying I know this Island inside and out. Over the years I have gotten to know all of it’s true hidden treasures, and am excited to share some of my favorites with you today. Rest assured, since this is a place I frequent, there will more travel articles about Martha’s Vineyard in the future. In the mean time, I hope you are able to plan a visit this summer.

Naptime Chef’s Martha’s Vineyard Favorites (in no particular order):
1. Espresso Love, Edgartown: Traveling with a toddler means no chance to sleep in. When my daughter starts her day at 6am the first thing I do is head to Espresso Love for a shot of caffeine. This coffee shop with a charming name has a great selection of drinks to give me the lift I need. It also serves delicious breakfast baked goods, lunch sandwiches, and dinner, too. Every morning should start this way.


2. LeRoux, Vineyard Haven: I could spend days browsing the shops on Martha’s Vineyard, especially this one. This store carries a well-edited collection of cooking supplies and decorative goods for the kitchen. It is any cook’s haven and is always worth a stop.

3. Martha's Vineyard Glass Works, West Tisbury: The talented artisans at the Glass Works regularly sculpt gorgeous glass creations. I always love to stop in to see the latest inventory of vases, bar ware, jewelry and decorative objects. My daughter loves watching the glass blowers at work, they have an open workspace so everyone can watch them work on a project, from start to finish.

4. Farmer’s Markets, Multiple Locations: There are several farmers’ markets around the island to accommodate the produce from the numerous working farms. My two favorites are at the old Agricultural Hall in West Tisbury on Wednesday & Saturday’s, and Tuesday’s at Vineyard Haven Wharf. Both carry a wide selection of fresh island produce, delicious homemade baked goods and beautiful plants and herbs.


5. Slice of Life, Oak Bluffs: This no-frills restaurant is our go-to spot when we are in the mood for a hearty breakfast. I love the Tivoli egg sandwich on a buttery fresh biscuit, my daughter enjoys the Frisbee-size buttermilk pancakes.

6. The Bite, Menemsha: When I crave fried seafood this is my favorite place to go. This seafood shack (literally) takes orders through a screen window, gives you everything to go in greasy paper cups and makes you buy soda from a nearby vending machine. They use exclusively fresh seafood, so it is always excellent. My husband also swears this is the best clam chowder on the Island. We love take our fried food fiesta a few yards down to Menemsha beach for sunset picnics on the jetty.


7. Alley’s General Stores & Alley’s Farm Stand, West Tisbury: This old-fashioned general store carries everything you could possibly need, and then some. There is an abundance of snacks to be had, toys for children and general household necessities. I always pick up a treat for my daughter when visiting, and then go to the Farm Stand in the back to select some fresh, local produce.



8. State Road Restaurant, West Tisbury: I could spend a whole post writing exclusively about the restaurants on this Island, there are so many to choose from. This recently opened spot features local farm food, herbs fresh from the garden behind the restaurant, and is already a favorite among Islanders. If you want to enjoy a dinner there, be sure to make a reservation.


9. Farm Stands, Multiple Locations: Unlike farmers’ markets, farm stands are open daily and usually feature food exclusively from one farm. My two favorites are Fiddlehead Farm in West Tisbury, and Morning Glory Farm in Edgartown. When I stock up at both places I always know I am getting quality organic produce.


10. Net Result, Vineyard Haven: This is, hands down, the best fish store on the Island. Whenever we cookout (which is often), we always stop here first to see what is fresh. I also love their take-out window for lunches, they serve the best lobster roll on the Island.


11. Humphrey’s, Vineyard Haven, Edgartown: When I don’t have time to make sandwiches for the beach I head here. This place has been serving up the best homemade sandwiches in town for as long as I remember. Everything is made fresh while you wait, guaranteeing a delicious picnic lunch.

12. Mad Martha’s, Multiple Locations: No summer day is complete without a big bowl of ice-cream. Though I have been making my own lately, I still love a trip to Mad Martha’s. This island chain regularly dishes up creamy homemade ice-cream, our favorite is Peppermint Stick with Hot Fudge Sauce.

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.

Napping with Peaches: Ice-Cream #7 for July 4th!

Happy Fourth of July! For this all-American holiday I am giving you an all-American ice-cream flavor. Peach ice-cream is a favorite of almost every person I know. My father claims it was the best flavor served at his neighborhood soda fountain when he was growing up. My friend Barbara has memories of making peach ice-cream with her family's hand-crank ice-cream maker, each sibling taking turns churning by hand. These days I am happy to rely on my ice-cream maker for the heavy lifting, but I will only make this with fresh summer peaches. It makes all the difference with the flavor.

Naptime's Homestyle Peach Ice-Cream
3 c. whole milk
1 c. heavy cream
6 egg yolks
1 c. sugar
1 t. good vanilla extract
4 ripe peaches

1. Peel and slice peaches into small, thin pieces and place in a bowl. Put 2 t. of sugar in with peaches and let sit for 10 minutes. If you want your ice-cream smooth, after 10 minutes place peaches in a blender and puree until smooth. If you prefer the ice-cream chunky, leave them as is.

2. Combine milk and heavy cream in a large saucepan and bring to a low boil. Allow to simmer for 2 minutes. In a separate bowl, whisk egg yolks and remaining sugar. Add one cup of hot milk mixture to egg mixture, stirring constantly. Add remaining milk mixture to eggs, then pour full mixture back into sauce pan and cook over low heat, stirring constantly, until mixture coats the back of a spoon – about 5 minutes.

3. Pour mixture into clean glass bowl and add peaches. Mix to incorporate peaches in the custard. Refrigerate for a minimum of 4 hours, and/or up to overnight.

4. Pour mixture into ice cream maker and follow manufacturer’s instructions on time. Scoop into container and freeze for a minimum of two hours.

Napping with a New Mommy

When my daughter was born I needed almost as much coddling as she did. Becoming a mother was wonderful, but I was overwhelmed by my new role. Thankfully, my family and friends swooped in to help, patiently answering my questions, tidying my home, and - perhaps most importantly - bringing me delicious homemade food. You see, during those tender first weeks I was simply too tired to cook. I hadn't yet figured out how to be a Naptime Chef, and was exhausted by my new around-the-clock schedule. Instead, I was nourished, both emotionally and physically, by the near constant stream of goodies brought to my kitchen.


Last month my friend Priscilla had her first baby, a perfect little girl named Grace. Recalling my own experience, I Naptime Chef-ed Priscilla a sweet treat before I went to meet her new family. I knew it would be more than welcome. Deciding what to make for her was not hard. While I was browsing at the market I came across a few quarts of fresh strawberries and picked them up without a second thought. A cheery fruit dessert seemed like the perfect thing to give a new mom.


For this special visit I chose to fill the strawberries with a light cream cheese frosting, and top them with toasted sliced almonds. I love this preparation because each berry tastes like an individual strawberry cheesecake. At times I have taken it a step further and dipped the strawberries in dark chocolate. But, on this occasion, I opted not to. The berries I purchased were perfectly fresh from the field, I didn't want to cover up their sun-ripened flavor.

I make this recipe often during the summer because it is perfect for Naptime Chef-ing. The assembly is a snap, taking less than 30 minutes to complete. Every time I serve these to friends or family they always receives rave reviews. I know Priscilla loved them, she emailed me to say she had polished them off in less than two days! I will be bringing her another batch this summer. We have already agreed that, when Grace's nap schedule improves, I am going to Priscilla' s home to teach her how to become a Naptime Chef, too.

Naptime's Stuffed Strawberries with Toasted Almonds
adapted from an old recipe from my mother-in-law, source unknown
20-25 fresh strawberries
8 oz. cream cheese
3 T. confectioners sugar
1 t. vanilla extract
1 pinch of cinnamon (optional)
1/2 c. sliced almonds, toasted

1. Wash and dry fresh strawberries. Carefully trim the bottom of each berry so that it will stand up on a plate. With a melon baller, scoop off the top and stem. The berry will be hallow inside.
2. In a mixer, whip the cream cheese until it is light and fluffy. Add confections sugar, vanilla and pinch of cinnamon. Beat until fully combined.
3. Fill a medium size Ziploc bag with the cream cheese mixture. Cut off a corner of the bag to make it function like a pastry bag.
4. Gently squeeze the cream cheese through the open corner of the bag and carefully fill each strawberry with a generous amount of cream cheese. Top each berry with 2 or 3 toasted sliced almonds. Serve.

Naptime Notes:
Naptime Recipe Props: Feel free to play around with this recipe. You could add chocolate to the cream cheese to make a chocolate filling, or dip the stuffed berries in chocolate. They are excellent to serve for dessert at a party, or add to any buffet table.
Naptime Stopwatch: Preparing this dessert takes about 20 minutes. There is simply no way you can go wrong. It will easily yield two dozen filled strawberries, perfect for feeding a crowd or for family snacking.
Naptime Reviews: This is a great summer dessert or snack that everyone adores. My daughter likes to eat the cream cheese filling with her fingers first, then eats the strawberry separately.

Napping with Chocolate, Chocolate Chunk & Cashews: Ice Cream #6

Happy National Ice-Cream Month! It is no secret that I am a chocolate addict. I love chocolate in just about any form, especially ice-cream. So, when I found this recipe in the New York Times last spring, I knew it was meant for me. I immediately clipped it out and placed it in my permanent recipe binder. In the past year I have probably made this recipe at least a dozen times. It is a snap to make and always satisfies even my most intense chocolate cravings.

Chocolate Chocolate-Chunk Ice Cream with Salted Cashews
Adapted from the New York Times, April 2008
10 oz. bittersweet chocolate: 5 oz. roughly chopped, 5 oz. finely chopped
3 c. whole milk
1 c. heavy cream
1 t. instant espresso powder (I use Medaglia D'Oro)
8 large egg yolks
1 c. sugar
1 t. salt
1 c. roasted salted cashews, chopped (I have used roasted salted almonds instead, and they taste great, too)
Yields 2 quarts

1. Coarsely chop 5 oz. of bittersweet chocolate and 1 c. roasted salted cashews. Place in the freezer.

3. Pour 5 oz. of finely chopped bittersweet chocolate into a heatproof bowl, set next to stove.

2. Bring whole milk, heavy cream and espresso powder to a boil in a large saucepan. Let it simmer for 2 minutes and make sure the espresso powder is completely dissolved. Then, pour milk mixture over finely chopped chocolate and whisk until smooth. In a separate bowl, whisk the egg yolks together with the sugar and salt, until thick and well mixed. Slowly, add the chocolate mixture to the egg/sugar mixture, stirring constantly. Once all liquid has been added, mix well. Pour the incorporated mixture back into the saucepan and cook over a medium low heat, stirring continuously. Do not let mixture come to a boil!

3. Once custard thickens (enough to coat the back of the spoon), remove pan from heat and pour over a strainer into a heatproof bowl. Refrigerate the custard for 4-6 hours, or overnight.

4. Scrape the chilled custard into your ice cream maker and churn according to manufacturer’s instructions. By hand, add the chopped chocolate and cashews, and mix to incorporate throughout frozen custard. Pack ice cream into a container and freeze for a minimum of 2 hours. Note: if you freeze the ice cream for a night before use, ice cream will be very dense. Remove 10-15 minutes before you wish to serve.