Nectarine and Plum Crostata

Recently one of my friends posted to her 'book of faces' page she would be blocking all of the political hype and rant posts for the next couple of months. For some reason this jogged a memory. Years ago, while walking through one of the exhibits at the Abraham Lincoln Presidential Library and Museum in Springfield, Illinois, I remember being taken aback by the tone of the images and rhetoric depicted in the political and editorial cartoons published in the 1860s. Based on my reaction, it was clear my early social study/history education had been unbalanced, filtered, and slightly skewed. Sometimes portrayed as a devil, sometimes as a jester, the perceptions and opinions some held of Lincoln back then seemed far from the ones we (or at least I) have of him today (thanks in large part to new historical research). So it seems over the course of the last 150 plus years not much has changed as negativity continues to play a large, distractible role in presidential campaigns. And I agree with my friend, sometimes we need a break from all of the hateful, hurtful, harmful political, opinion as fact rhetoric dominating social media. Too much of anything can sometimes not be a good thing. So was anyone else as thrilled as I was to have had the distraction of the Olympics for the past two weeks? Now, if only the next season of "House of Cards" could be released sooner rather than later.

Last week I presumptively posted a photo of this Nectarine and Plum Crostata to my 'book of faces' page before we tasted it. Although this may have been a little risky on my part, I couldn't imagine something so pretty not tasting delicious. Having already tried my hand at making a free-form rustic apple crostata as well as a summer fruit crostata, it was time to make a more refined rustic version (in other words, one without a fancy lattice top). The arrangement of the nectarines and plums gave the crostata its' 'eye candy' look. Spoiler Alert: It was over the top delectable.

Crostatas can be made either free-form rustic or tart pan refined. When made free-form, the edges of the rolled out dough are folded up over the fruit filling piled high in the center. lightly brushed with an egg wash, sprinkled with some sugar, and baked. For an understated elegant look to the crostata, the rolled out dough is carefully placed in a fluted, removable bottom tart pans (or shallow rimmed pans), filled with fruit (or jam), left plain or topped with a lattice crust, and baked. Regardless of which way the crostata is made, this centuries old Italian confection is the perfect way to begin the day or end a meal. 

Taking advantage of the abundance of stone fruits at the farmer's market, I decided this crostata would be made with a combination of nectarines and plums. When choosing fruit for a 'baked' crostata, look for the unblemished, ripe but slightly firm ones. White nectarines are a little sweeter than their yellow counterparts (this is due to the difference between their sugar and acid levels), but you could easily use yellow nectarines for this recipe.

 

Just as there is variability in the fruits (and or jams) used in a crostata, there is variability in the recipes for the dough. Some doughs use granulated sugar, others use confectionary sugar; some use eggs or egg yolks while others are eggless; some incorporate lemon and/or orange zest; some use a little baking powder to lighten the dough, others leave it out; and some use only cold unsalted butter, others use a combination of cold unsalted butter and cream cheese. The dough recipe used in the making of this Nectarine and Plum Crostata came from the Standard Baking Company's Pastries cookbook. Not only is it easy to make, it has incredibly great flavor and texture. Additionally, it rolls out beautifully on a lightly floured surface after resting in the refrigerator for an hour (although you can make it the night before).

Doubling the ingredients from the original recipe (the recipe post below reflects the amounts I used) gave me more than enough dough to line a 9 inch tart pan. I used some of the remaining dough to provide another layer of dough layer along the edges or the crostata. The rest I wrapped up and froze for use at a later time (maybe for a smaller free-form crostata). To neatly trim the top of the dough, simply roll the rolling pin over the edge of the pan. Refrigerate until ready to fill with fruit.

For some reason I am slightly stone fruit cutting challenged. This short youtube video makes it look easy. Rather than explain how I managed to cut 1/4" slices of nectarines and plums, it would be easier if you just watched the video. 

For added flavor as well as to slightly thicken all of the juices released from the fruit during the baking process some honey, light brown sugar, cinnamon, and all-purpose flour were mixed in the bowl of sliced fruit.

If you begin overlapping slices of fruit around the edge of the 10" or 11" tart pan and work your way to the center, it really isn't that hard. Sure a few slices of fruit may slip along the way, but with a fork or kitchen tweezers you can get them back in place. The majority of the sliced plums were placed in the center of the crostata. The leftover slices were placed randomly in the tart. Note: I used an 11" tart pan for this crostata.

The total baking time for the Nectarine and Plum Crostata is approximately one hour. In a 425 degree (F) oven, the crostata is baked for 15 minutes before the oven temperature is reduced to 375 degrees (F). Continue baking for 40-45 minutes or until the edges of the crostata are nicely browned (and slightly pulling away from the pan) and the juices of the fruit have thickened. Allow to cool to warm or room temperature before serving. Note: Always place your tart pan on a baking sheet before baking in the oven.

"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating." Luciano Pavarotti More than likely this sentiment has very little to do with being hungry. Could it be that our eyes rather than our stomachs tell us when we should drop everything and eat? Or could it be food is one of life's great distractions? There may be no better way to test out these theories than with this light, not too sweet, yet sweet tooth satisfying Nectarine and Plum Crostata.

Recipe
Nectarine and Plum Crostata (slight adaptions to the crust recipe from Standard Baking Company's Pastries cookbook and filling recipe influenced by several sources)

Ingredients
Crust
2 cups plus 2 teaspoons all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon baking powder
12 Tablespoons unsalted butter, chilled and cut into 1/2" pieces
6 ounces cream cheese, cut into 1/2" pieces
2 Tablespoons plus 2 teaspoons ice cold water

Filling
4 large firm unpeeled white nectarines (or yellow nectarines), cut into 1/4" slices 
2 firm unpeeled black plums, cut into 1/4" slices
2 Tablespoons light brown sugar
1 Tablespoon honey
1 Tablespoon all-purpose flour or cornstarch
1/4 teaspoon cinnamon
Sanding sugar for finishing (optional)
Vanilla Ice Cream for serving

Directions
Crust
1. In a food processor, add flour, salt and baking powder. Pulse to just combine.
2. Add butter and cream cheese, pulse until mixture is crumbly.
3. Add water, pulsing until dough begins to pull away from sides of the bowl.
4. Remove and form into one large disk. Cover with plastic wrap and refrigerate for at least one hour or overnight.
5. Remove chilled dough from the refrigerator. Lightly flour a surface and roll out dough to a 1/4" thickness. Place over a 10 or 11 inch tart pan (with removable bottom). Carefully press dough along sides of pan. Use a rolling pin to cut overhanging dough away from tart pan. Note: You will have dough left over. Either roll out long strips and adhere to sides of tart pan (will need to re-cut top of tart pan with rolling pin) or wrap and use for another crostata or cookies.
6. Place dough lined tart pan in the refrigerator while preparing fruit.

Filling and Assembly
1. Preheat oven to 425 degrees (F).
2. In a medium sized bowl, combine the sliced fruit, honey, cinnamon, and light brown sugar. Stir to mix.
3. Beginning at the edge of the tart pan, overlap slices of the fruit (skin side up) until the crostata is completely filled with fruit. Optional: Sprinkle top with sanding sugar.
4. Place tart pan on a baking sheet and bake for 15 minutes at 425 degrees (F).
5. Reduce oven temperature to 375 degrees (F) and continue to bake for 40-45 minutes, or until the crust is browned and slightly moving away from the edge of the pan and the juices of fruit are thickened.
6. Allow to come to room temperature before slicing. Optional: Serve with vanilla ice cream.

Notes: (1) There is enough dough for a crostata made in a10" or 11" tart pan and/or a 10" free form crostata plus an additional free form 6" crostata, (2) Can use all nectarines (white or yellow) instead of a combination of nectarines and plums; (3) Always choose the firmest stone fruit when making a crostata (4) If making a free-form crostata, roll dough out to at least a 12" circle. Pile fruit in center. Fold edges of dough over the fruit. Brush sids of dough with an egg/milk or egg/cream wash. Sprinkle with sanding sugar. Bake as directed above.

Summer's bounty at the Chicago Botanic Garden (August 2016)

Espresso Chocolate Chunk Ice Cream

Once upon a time there was a girl who came to a new town to start a new job. At the end of the first day she asked herself 'what in the world was I thinking?' She probably should have just relaxed and taken a deep breath, but there was so much to do and so many 'land mines' to discover she barely even had time to breathe. The concept of relaxing was and would always be an illusive one for her. So when a boy came by and said 'I'm glad you're here', she understood for the first time what it felt like to be valued and validated for simply being her. And on those days when she began to doubt or question herself, it was the boy who could always see through the image, the facade she tried to project. And then he would say those words 'I'm glad you're here' and suddenly, as if by some sort of magic, all would again be right with the world. For all of the years she remained in that town and well after she left to work in other towns, those words were never lost on her. While she never really did learn how to take a deep breath, she always remembered how it felt to be genuinely accepted for all of her gifts along with some of her eccentric quirks and complexities. Those four words didn't just energize her spirit and warm her soul (more than a shot (or two) of espresso and/or a dark chocolate candy bar ever could) they tugged at her heartstrings too. Somedays the girl wonders if the boy really ever knew just how much she was affected by as well as how thankful she was and would always be for the priceless gift of those four simple words.

As much as I derive a great deal of pleasure from making some of those time and labor intensive foods and meals, what hasn't got lost on me is how much greater pleasure my friends get from making some of the 'simpler' recipes posted to this blog. Don't get me wrong, I am not at all inferring my friends don't or can't or won't make anything having a long list of sometimes obscure ingredients or those requiring long hours of cooking. What I am trying to say is they are the ones who realized long ago that some of the simplest recipes, the ones requiring the least investment of time (and money) yield the biggest, greatest wow factor results. Yes, my friends are sometimes smarter than I am (okay, there I said it!). And maybe I should have pursued a doctorate in common sense rather than one in educational organization and leadership. But that would have meant being practical, another one of those fleeting concepts.

In my basement sits a very expensive ice cream machine that hasn't seen the light of day in too many years to count. As much as I love ice cream, one would think it would be one of those used often kitchen tools. But having discovered a few years ago how sinfully delicious no churn ice creams can be, the ice cream maker will wait until I someday learn the secret behind the artisan ice cream sold at Rococo, one of my favorite ice cream stores on the planet. And since that won't be happening anytime soon, finding amazing recipes for over-the-top, hard to believe it's not hand-churned ice cream recipes is how I really need to be spending my time and energy.

After seeing a recent post for an espresso ice cream, I immediately embarked on the quest to discover how many and how different the recipes for a no churn espresso ice cream could be.

What I learned was they were not all that different. Everyone used a heavy whipping cream and sweetened condensed milk. Some used espresso or cold brew, some used espresso powder. Some used a liqueur, some used only vanilla. Some added a pinch a salt, some left it out. Some added chopped chocolate, some remained espresso ice cream purists. So all I had to decide was how much and which of the 'somes' to use. Call it beginner's luck, but I think I came up with a winning combination of ingredients for this Espresso Chocolate Chunk Ice Cream, the no churn version.

When buying heavy whipping cream for making ice cream, whether you churn it or not, is to use one with a high fat content. The higher the fat content the more stable the cream when whipped (and ultimately frozen) and the smoother the texture of the finished ice cream will be. Look for whipping cream having at least 18 or 19% fat. This version Espresso Chocolate Chunk Ice Cream used an 18% fat whipping cream. The reason some commercially sold ice creams get away with having a lower fat content is because their big heavy ice cream making machines whip more 'air' into them. If you have ever tasted a less-expensive brand of ice cream and then asked yourself 'what was I thinking buying it?', you more than likely unhappily discovered what flavored air tastes like.

Instead of some fresh espresso or cold brew, I used espresso powder. This Espresso Chocolate Chunk Ice Cream was also made with a Godiva Dark Chocolate Liqueur. But you could easily replace it with some Bailey's Irish Cream, Kahlua or an espresso liqueur. Somewhere between 7 and 8 ounces of dark chocolate was coarsely chopped for this ice cream, however, you could also chop up some chocolate covered espresso beans. Or use a combination of both. Note: Next time I would increase the amount of chocolate to 9-10 ounces because there is no such thing as too much chocolate in espresso ice cream.

Using a stand mixer with a whisk attachment makes whipping the cream easier. Although if you are looking for an upper body workout and wanting arms as sculpted as the ones you have been seeing on all of the Olympic athletes, feel free to use a whisk. Not that I want to discourage you from using a whisk, but the recipe for this Espresso Chocolate Chunk Ice Cream is intended to be easy to make.

When I started making no churn ice creams last year I invested in a couple of ice cream containers. The Tovolo insulated ice-cream containers are my favorites. The ones I found came from Williams-Sonoma, but you can find them in other places or you can use a plastic container with tight fitting lid. As a side note, always handwash your ice cream container versus putting it in the dishwasher (or risk having the lid never fitting tightly again).

Many no churn ice cream recipes say your ice cream will be ready in as little as four hours after being placed in the freezer. Maybe they were using commercial freezers. For best results, I would recommend you wait overnight (or 24 hours) before scooping out and serving this ice cream. 

And then be prepared to enjoy the most incredibly homemade Espresso Chocolate Chunk Ice Cream ever. Seriously, this ice cream is that good. It's definitely one of the things I would put on my short 'last meal' worthy list.

If you are someone who loves ice cream, really loves ice cream, especially Espresso Chocolate Chunk Ice Cream you will definitely want a bowl of this ice cream filled with ginormous scoops of it. Or if you prefer to pace yourself (now there's an interesting concept), start with a couple of smaller scoops. It would not surprise me if you or anyone you are serving it to asks for seconds though. And one of the best parts of this rich, creamy ice cream? It's one of those simple, easy to make recipes that tastes as good as, if not better (because it's homemade) any of those expensive ice cream store confections.

Recipe
Espresso Chocolate Chunk Ice Cream - no churn (inspired by several sources)

Ingredients
2 cups (1 pint) heavy whipping cream (at least 18% fat)
14 ounce can of sweetened condensed milk
2 - 3 Tablespoons of espresso powder (I used 2 Tablespoons) Recommend King Arthur Flour's Espresso Powder
1 teaspoon vanilla
2 Tablespoons Godiva Dark Chocolate Liqueur (could also use Bailey's Irish Cream, Kahlua or any espresso liqueur)
9-10 ounces coarsely chopped dark or semi-sweet chocolate (if you like slightly less chocolate, use 7-8 ounces) Note: Could also use chopped chocolate covered espresso beans or a combination of both chocolate and the chocolate covered beans.
pinch of kosher salt
Optional toppings: Chocolate covered espresso beans, chocolate sauce, sprinkles.

Directions
1. In a standing mixer fitted with a whisk attachment, whip cream until stiff peaks form.
2. With the mixer on low, slow pour the sweetened condensed milk into the whipped cream until well combined. 
3. Add espresso powder, vanilla, salt, and Godiva Liqueur to mixture. Turn mixing speed to high and beat until mixture has thickened (about 1 minute).
3. Stir in chopped chocolate.
4. Transfer to a container, cover tightly and freeze for at least 8 hours or overnight (recommend waiting the full 24 hours).
5. Scoop into bowls or cones. Top with favorite toppings or savor topping free.

Notes: The other no churn ice cream recipes on the blog are for Peach Ice Cream and Strawberry Ice Cream.

Summer flowers in bloom.

Cardamom Pecan Coffee Cake

"Never photograph anything you are not passionately interested in." (Lisette Model) As I was reading "Diane Arbus: Portrait of a Photographer", a biography written by Arthur Lubow, I couldn't help but wonder why my very amateur photographic eye has been drawn more toward capturing landscapes, animals, and, of course, food rather than people. Of the thousands and thousands of photos I have taken over the last five years, there are relatively few having either familiar or unfamiliar people as the focal point. Often when photographing landscapes or the iconic images within them, I have positioned my lens or waited for the capture to be free of human life. Being unable to telepathically ask people to move slightly to the right or the left, I will shamelessly admit to, on a few occasions, kindly, yet boldly asking if they could please pause in place while I took a few photos. Fortunately I have yet to meet anyone telling me to, as they say, 'go jump in the lake'. Whatever the reason or reasons explaining my photographic interests, obsessions, and exclusions, something in this biography has opened my eyes to the possibilities of taking my photographic endeavors from a different, or rather, broadened vantage point. While I don't see myself going from one end of the continuum to the other, I can see myself experimenting with shifting away from, rather than staying only at the single end of it. Along with broadening and expanding the photographic concept of balance, who knows where some of this introspection might lead.

I would like to think I use the same kind of discerning eye when taking a photo as I do when reading new recipes. Rather than completing disregarding a recipe when I perceive something is a little 'off', I generally use a combination of my intuition and knowledge along with other recipes to come up with a version I think might work. Sometimes this works, and sometimes it doesn't (you don't ever get to see the things that don't). My path to the recipes I want to try are not alway linear, as something in my deeper search frequently leads me in a completely different direction. However, being side-tracked can sometimes be very good thing. Recently I came across a recipe for a Cardamom Coffee Cake made in a 9"x12" baking pan and piled high with a topping of sugars, butter, pecans and spices. Intrigued by this recipe, I began a search to see just how many other versions there were of a coffee cake having cardamom as its' main spice. Not many actually. However, I ultimately came across a recipe from the famous Moosewood Cafe, one made in either a bundt or tube pan with a nut filling sprinkled between the layers of cake's batter. This Cardamom Pecan Coffee Cake is a hybridized version of the Moosewood Cookbook recipe and the one initially peaking my baking interest.

If you search for the Mollie Katzen's Moosewood Cafe's Cardamom Coffee Cake recipe, you will discover that version and this one look very different. Instead of a light colored cake crumb with discernible streaks of nut filling, this one is darker with an almost invisible distinction between the cake and nut filling layers. Was it because I used sour cream instead of the other options of buttermilk or yogurt in the batter? Was it because the filling was made with toasted pecans instead of walnuts? Or was it because I added some melted butter, vanilla, and salt to the filling? I don't really know which one or ones were contributing factors. But what I do know is that I loved the deep, rich color of this moist, perfectly spiced coffee cake more than the ones I found on other foodblogs.

This is the kind of cake you want to make when you are having a brunch or weekend guests, needing to bring something to a gathering or a hostess gift if invited to spend a weekend at the home of a friend, as a gift for a friend or new neighbor, or whenever you have grown tired of the store bought bakery confections brought into your office. Easily made the night before, this moist cake actually improves in flavor if allowed to sit (well covered) overnight. Although I wouldn't pass up the chance to serve this cake while slightly warm.

With the exception of the cardamom, more than likely you have all of the ingredients for this Cardamom Pecan Coffee Cake in your pantry and refrigerator. Although, as luck would have it, when I began assembling the ingredients for this cake I discovered there were more than a half dozen boxes of dark brown rather than light brown sugar in the cabinet. Apparently I must not be able to keep an accurate mental inventory of brown sugars in my head or somehow think there will be a shortage of dark brown sugar when I go shopping. When making the cake batter, alway remember to give your eggs and butter time to come to room temperature. I generally take them out of the refrigerator the night before baking. The resulting cake batter will be very thick, so a standing mixer with a paddle attachment makes it easier on your arms to prepare.

The nut filling in the original Moosewood Cafe cookbook called for only for a quarter cup of packed brown sugar, one tablespoon cinnamon and one half cup chopped nuts. However, in this version I used one cup of (toasted) pecans, a combination of brown sugar and granulated sugar, some melted butter, cinnamon and kosher salt. I used almost four tablespoons of melted butter, however, would recommend scaling this back to 2 or 3 tablespoons. You want just enough to bind these ingredients together. Feel free to use walnuts instead of pecans, but you will definitely want the full tablespoon of cinnamon in this filling.

There are two recommended pan options for this Cardamom Pecan Coffee Cake: a tube pan or a bundt pan. Considering this is such a dense cake, I would strongly recommend the use of a (10 inch non-stick) tube pan to ensure evenness in baking. By adding a glaze to this coffee cake (and/or some additional chopped nuts or edible flowers on top) it will be so 'dressed up' you might not even miss the 'bundt' cake look.

Regardless of which pan option you decide to use, make certain to use some non-stick spray to ensure easy removal. There are essentially five layers to this cake: three of batter and two of filling. Beginning and ending with placing one-third of the cake batter in the pan. In a preheated oven, the baking time for this Cardamom Pecan Coffee Cake in a preheated 350 degree (F) oven will be anywhere between 70 and 90 minutes or until it the top is beautifully browned and a probe all the down to the bottom of the cake comes out clean. Depending on your oven (or pan), you might want to begin checking for doneness at 60 minutes. The aroma emanating from this cake as it bakes in the oven is downright intoxicating.

Consider the confectionary sugar glaze as a necessary option. Just remember, a smooth glaze requires the use of sifted confectionary sugar.

Once the cake is removed from the oven, allow it to sit in the pan for an additional twenty minutes before inverting onto a cake stand or platter. And then wait another twenty to thirty minute before pouring over the glaze.

The best description of the difficult to capture in words flavor of cardamom was shared in an article written by Serious Eats....."part nostril-widening menthol, part dew-drenched flower, part honeyed syrup. There is nothing subtle about cardamom, so when used in all but sparing amounts it will dominate whatever it's paired with. Used properly, it elevates sweet and savory dishes, adding layers of flavor that stay on the tongue..."  Used in both sweet and savory dishes, cardamom is one of those spices you want to have in your life. The original recipe called for only the use of 1 1/2 teaspoons of cardamom. But in reviewing other's adaptations to this recipe, many increased the amount to 1 tablespoon. And happily so did I. Between the cardamom in the batter and the cinnamon in the pecan filling, this cake was satisfyingly delicious!

I often will take photographs of the same landscape. No two photos are ever the same. The time of year and day along with my choice of aperture or millimeter settings significantly affect the final photo. Invariably after declaring a photo a 'favorite', another capture of the same view has me proclaiming it to be my new 'favorite'. Like my photos, I have now discovered a new 'favorite' coffee cake. And it may just one of those 'melt in your mouth' coffee cakes having the distinction of being the most favored of all. I won't say never (shudder the thought of permanently closing the door on anything), but it will definitely be long awhile before I look for or bake a different one.

This is not one of those coffee cakes that everyone will eat just because it's there. Rather it's one your family and friends will be hoping you make.

Recipe
Cardamom Pecan Coffee Cake (an adaptation of the Cardamom Coffee Cake recipe from The Moosewood Cookbook and the Food and Wine recipe for Cardamom-Spiced Coffee Cake)

Ingredients
Cake
2 cups (4 sticks) unsalted butter, room temperature
2 cups light brown sugar, firmly packed
4 large eggs, room temperature
2 teaspoons vanilla
16 ounces sour cream
4 cups all-purpose flour
2 teaspoons baking powder
2 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1 Tablespoon ground cardamom (Note: The original recipe called for 1 1/2 teaspoons of cardamom, but I loved the flavor imparted by the full tablespoon. Feel free to use an amount as little as 1 1/2 teaspoons or as much a 1 Tablespoon)

Pecan Filling
1 cup pecans, lightly toasted and chopped
2-3 Tablespoons unsalted butter, melted
1/2 cup light brown sugar, firmly packed
1/2 cup sugar
1 Tablespoon cinnamon

Glaze
1 cup confectionary sugar, sifted
4 Tablespoons whole milk
1/2 teaspoon vanilla

Directions
Cake
1. Preheat oven to 350 degrees (F). Prepare a 10" bundt pan with non-stick spray and set aside.
2. Put flour, baking powder, baking soda, cardamom and salt in a medium sized mixing bowl. Whisk until blended. Set aside.
3. In a standing mixer fitted with a paddle attachment, cream together butter and brown sugar until light and fluffy (approximately 3-4 minutes).
4. Add eggs, one a time, beating until incorporated.
5. Mix in vanilla.
6. Add flour mixture and sour cream alternately, beginning and ending with the flour to the batter. Do not over mix. Batter will be very thick.
Note: There will be 3 additions of flour and 2 addition of the sour cream.

Pecan Filling
1. In a small bowl, mix together the pecans, brown sugar, sugar, butter and salt until blended. Set aside.

Glaze
1. In a small bowl, whisk together the sifted confectionary sugar, milk and vanilla. Stir until smooth. Note: If glaze is too thin, add a little more confectionary sugar. Conversely if it is too thick, add a little more milk. Set aside.

Assembly
1. Spoon one-third of the batter into prepared pan. Smooth slightly.
2. Sprinkle one-half of the pecan filling over the batter.
3. Spoon another one-third of the batter over the pecan filling.
4. Sprinkle remaining one-half of the pecan filling over the batter.
5. Finish with remaining batter, smoothing out surface with an offset spatula.
6. Bake for 70-90 minutes or until brown on top and a tester comes out dry when inserted all the way through the cake.
7. Remove from oven and allow to cool for 20 minutes.
8. Invert pan onto cake plate or platter. Allow to set another 20-30 minutes before pouring on the glaze.
9. Drizzle glaze over the top and sides of the cake.
10. Cut into slices and serve. Cover cake with plastic wrap to keep fresh.

Notes: Cake can be made a day ahead. Will keep for 3-4 days if tightly wrapped. Feel free to double the amount of glaze, particularly if you like a heavily glazed cake.

One typical photo and one a slight departure, both taken on the streets of Tombstone, Arizona (2016)

Kahlua Affogato Sundaes

One of the upsides to having some of my favorite television shows coming to their season's end is that I now spend even more of my discretionary time reading. With many more months to go before Homeland, House of Cards, Walking Dead, Game of Thrones, and The Affair return, I have completely immersed myself in newly purchased books as well as ones sitting on my library shelf, patiently waiting to be read. Of all of life's simplest of joys, reading a hard covered edition of a book is one of them. While patience is not high on my list of virtues, I would gladly wait a day or two for a book to be delivered from Amazon Prime before downloading a book on a reader or any other device. Yes, I am admittedly and proudly old school when it comes to book reading. Something almost unexplainably magical happens each time I open a hard covered book. My unwillingness to give up this book format may be because I feel a greater connection to the words, to the emotions, or to the characters in the book or it might just be because it feels as if I am holding a piece of priceless art in my hands. Whatever the reason or reasons, I genuinely hope that, in this sometimes unpredictable world we live in, hard covered books will remain a constant well beyond my lifetime.

Affogato, coming from the Italian word 'affogare' ('to drown'), is traditionally made with a scoop of gelato and a shot of freshly brewed espresso. Partly eaten with a spoon and partly enjoyed as a drink, it is a dessert best described as decadently blissful. While there are an infinite number of variations to the ingredients (gelato or ice cream, freshly brewed strong coffee or espresso, the addition or absence of a complimentary liqueur), there is generally only one universally shared opinion of this classic Italian hot-cold confection. Delizioso!

If you were ever looking for an easy, simple to assemble dessert to completely impress and WOW your friends and family, make these Kahlua Affogato Sundaes. Seriously, you will be more exhausted from listening to everyone's rave reviews than from the effort and energy that you put into assembling them. 

I may have shared with you in a prior blog post that one of my most favorite flavors of ice cream is vanilla. This is due in large part to overindulging in continually tasting the richer ice creams served at the Baskin Robbins I worked at during college. Because sometimes it was slow and well, what else were we supposed to do? After living out east for several years, my repertoire of ice creams expanded to include coffee, chocolate espresso and coconut. While a vanilla ice cream, or the more traditional gelato, works incredibly well in these Kahlua Affogato Sundaes, feel free to combine ice cream flavors that compliment one another as well as the coffee/espresso and liqueur of your choosing. 

The addition of freshly lightly sweetened whipped cream along with a garnish of maraschino cherries (or chocolate covered espresso beans) is what makes these Affogato Sundaes a slightly more over the top dessert. You don't like making whipped cream, well, simply omit it. Although a cup of heavy cream whipped together with one tablespoon of confectionary sugar until light peaks form is the proverbial icing on the cake. 

Possibly one of the biggest decisions to be made when assembling these Kahlua Affogato Sundaes is deciding which glass or dish to serve them in. Whichever glass or dish you choose, it should be a clear one so everyone can visually see the beauty of this dessert. Because it can be partly eaten with a spoon or sipped, consider choosing a short-stemmed martini glass or other beautiful drinking glass. Drinking a dessert from a bowl may not so bad when no one is around to witness it (we have all done this), but around a dinner table drinking from a bowl may be something even your most laid back, not a pretentious bone in their body friends might give pause. 

Any number of liqueurs would work well. In addition to Kahlua, Bailey's Irish Cream, or Tia Maria would be equally delicious and subtle enough to still allow the flavor of the coffee or espresso to come through.

If you are not going to go the sundae route with these affogatos, finish them off with the maraschino cherries or chocolate covered espresso beans. If you are really looking to splurge on this dessert, consider the Luxardo Maraschino cherries from Italy as they are not anything like their neon red American versions. But making these Kahlua Affogato Sundaes without them is not a deal breaker. Instead top with some chocolate covered espresso beans or allow the dollops of freshly sweetened whipped cream to be the finishing touch.

An affogato is a timeless, classic dessert. One destined to be hopelessly, deeply loved by your family and friends. If you are looking to keep it classic, make it only with gelato and espresso. But either way you decide to serve it, you can't go wrong. 

Recipe
Kahlua  Affogato Sundaes (ever so slight adaptation to Ina Garten's Affogato Sundaes recipe)
Serves 4

Ingredients
2 pints of high quality vanilla ice cream or gelato (or use a combination of vanilla and coffee flavors), slightly softened
8 Tablespoons of Kahlua (or Bailey's Irish Cream or Tia Maria)
8 Tablepooons freshly brewed strong coffee or espresso
Freshly whipped sweetened whipped cream
Chocolate covered espresso beans and/or maraschino cherries (recommend 

Directions
1. Place 2 to 3 generous scoops of slightly softened ice cream in serving glasses or dishes.
3. Spoon 2 Tablespoons of Kahlua (or liqueur of your choice) over the ice cream.
4. Spoon 2-3 Tablespoons of the strong coffee of espresso over the ice cream. Note: I used 2 Tablespoons
5. Dollop with some freshly whipped lightly sweetened whipped cream.
6. Garnish with chocolate covered espresso beans and/or maraschino cherries. (highly recommend Luxardo Maraschino cherries)
7. Serve immediately.

Notes: (1) Make scoops of slightly softened ice cream, place on a tray and return to the freezer until ready to assemble, (2) Serve Affogato Sundaes in martini glasses as when fully melted makes for a delicious drink ending to the dessert, and (3) Splurge on the best ice cream. On the east coast my splurge would be Bliss ice cream (freshly handpacked), but here in the midwest my go to is Ben and Jerry's vanilla or Graeter's vanilla.

Early morning along the South Rim of the Grand Canyon (2016)