The summer solstice has been in full effect bringing a wave of energy and lots of things happening with it. That’s why it was so wonderful to be able to hang out, cook, and eat with a big group of friends a few nights ago. Leif Hedendal was back in town so he, my friend Lauren (the big bread baker!) and myself hosted a small gathering of peeps and food. Held at Lauren’s house right in the heart of the Mississippi neighborhood, we wanted to eat outside in the lovely June evening air. So we pulled most of her tables from around the house together on her breezy side porch to seat everyone. It was pretty magical, course after course was brought out of Leif’s wonderful food and there was ample good conversation, company, and wine to be had as well.
Leif made a farrow, snap pea, herb, and hazelnut salad, red lentil soup, grilled up a bunch of fresh veggies like garlic-scapes, zucchini, and asparagus, a cherry clafoutis, and we had a team effort making the chocolate truffles. Lauren made fresh bread and two versions of homemade butter with different salts: one a more smokey salt, the other a flaky sea salt. This meal was like a breather amidst a busy storm. It just reestablished how important it is for me to pause and enjoy things in the moment and there isn’t a better way to do that than through food.
Cherry Clafoutis
I made a apricot honey cake that was delicious. It had that rustic flavor that comes with what fresh fruit and a little whole wheat in baking bring. It was something I imagined a farm wife in Provence would serve her hungry family with a dollop of lavender whipped cream. The honey infused with the apricots as they sank to the bottom of the cake while baking (like an upside down cake), making a beautiful caramel-like layer along the bottom and a shimmering honey glaze on the top of the cake. It was the perfect June dessert!
Honey Apricot Cake (inspired by Molly Wizenberg)
3/4 cup whole wheat pastry flour or ground pistacios
1 cup unbleached flour
2 teaspoons baking powder
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup whole milk
1/4 teaspoon vanilla extract
1 stick unsalted butter
1 cup sugar
3 large eggs
5-7 ripe apricots, washed, halved, and pitted
local honey
Set an oven rack to the middle position, and preheat the oven to 350 degrees F. Butter and flour a 9 inch round pan.
If you use pistachios, use a food processor to finely ground them. To test if they are fine enough, take a pinch between your fingers; if they feel too course, keep going, but if they feel fine, like sand, they’re ready.
Otherwise, in a bowl, add the 3/4 cup whole wheat pastry flour, regular flour, baking powder, nutmeg, and salt, and pulse once or twice to mix.
In a large bowl, beat the butter and sugar until pale and fluffy. Add the eggs one at a time and vanilla, beating well after each addition. Add the flour mixture in three batches, alternating with the milk, mixing at low speed to just combine. Do not over mix.
Using a spatula, pour and spread the batter into the prepared pan. Arrange the halved apricots cut side up on the top of the batter. Using your finger, dollop some honey in the center of each apricot half. Bake until a toothpick comes out of the center clean, about 35-40 minutes. The apricots will have sunk into the batter, but don’t worry: they will reveal themselves like little presents in each slice! Serve with a dollop of lavender whipped cream either warm or room temp.
Bon Appetit!
