Strawberries and Cream

Significant cultural and/or global events almost always serve long stranding, traditional, legendary, signature foods and/or beverages. At the Kentucky Derby it's Mint Juleps. At Oktoberfest it's giant, salted Bavarian pretzels. At the Masters Tournament it's Pimento Cheese sandwiches. At Mardi Gras it's King Cake. And at Wimbledon, the iconic food served is Strawberries and Cream. 

A dessert made with a combination of a fruit and dairy is deeply rooted in English culture. In fact, it goes back to the 16th century! However, it wasn't until the late 1800s when the celebrated Strawberries and Cream become synonymous with Wimbledon. At the time this dish was considered to be a bit of a luxury. Fortunately, today this simple to make, slightly decadent, classic, delicious dessert is still impressive but easily affordable.

The best time of the year to make Strawberries and Cream is when strawberries are in season. Which means now is when you want to be making this luscious, ambrosial dessert. And, if by chance, you were looking for a 4th of July dessert to wow your family and friends, this is the one you want to make! Note: You can actually make this dessert year-round if you can find some great, fresh strawberries.

Because it uses very few ingredients, you want the best ingredients available. So look for the freshest, ripest strawberries in your grocery stores and/or at your Farmer's Markets. As far as the other ingredients go, you only want to use a full fat sour cream and the best (real) vanilla extract you can buy. I am a big fan of the Nielson Massey Madagascar Vanilla.

Whatever you do, don't skip out on sprinkling the light brown sugar on the middle and top layers of the strawberries. The light brown sugar not only adds a rich, molasses-tinged sweetness, it further balances out the tartness of the fresh strawberries. 

There are a variety of ingredients used to help stabilize whipping cream when it's whipped to slightly firm peaks. The most flavorful one of all is sour cream! In addition to helping ensure the whipped cream doesn't weep, it adds a bit of tang! 

You can assemble the individual portions of the Strawberries and Cream and serve later in the day. Or you can serve them immediately after you assemble them. If you are choosing to serve this dessert family style (aka platter style), you can whip up the cream early in the day, cover and refrigerate. However, I would wait to slice up the strawberries until you are ready to serve.

Imagine bringing out a tray of these incredibly scrumptious Strawberries and Cream parfaits to your next gathering! If you don't a have a strawberry plant or patch in your backyard, garnish them with a sprig of fresh mint. This small touch creates an even more impressive presentation. And for those of you who have been regular followers of the blog, you know one of my favorite mantras is 'you eat with your eyes first'.

Have a safe, fun, memorable, and delicious Fourth of July Weekend! 

Recipe

Strawberries and Cream 

Makes 4 Servings

Ingredients

1 pound of fresh strawberries, hulled and cut (either into bite size quarters or generous 1/4 inch slices)

1 cup chilled heavy cream

2 1/2 Tablespoons sour cream

1 1/2 Tablespoons confectionary sugar

1/2 teaspoon vanilla

Pinch of Kosher Salt

2-3 Tablespoons of light brown sugar

Fresh sprigs of mint or strawberry leaves

Directions

1. Prepare the strawberries. Set aside.

2. In the bowl of standing mixer with a whisk attachment, whip the heavy cream until soft peaks form.

3. Add in the sour cream, confectionary sugar, vanilla, and Kosher salt. Beat until you have firm (not too stiff) peaks. Note: The consistency of the mixture should be stable enough to pipe in a pastry bag.

4. For individual servings, pipe a ring of the whipped cream on the bottom of a 6 to 8 ounce clear glass. Top with about 1/8th of the strawberries. Very lightly sprinkle with light brown sugar. Pipe another ring of the whipped cream on top of the strawberries. Top with another 1/8 portion of the strawberries. Spoon or pipe a large dollop of the whipped cream on top. Finish with a slightly more generous portion of the light brown sugar. Garnish with a fresh sprig of mint or fresh strawberry leaves. Note: If preparing early in the day (and refrigerating), hold off on the second/final sprinkling of the light brown sugar until you are ready to serve.

Notes: (1) This recipe is easily doubled! Simply double the amounts of each ingredient. For measuring purposes 2 1/2 Tablespoons of Sour Cream doubled would be 1/3 of a cup.  (2) Instead of making individual portions you can spoon the whipped cream into a beautiful bowl. Arrange the strawberries on a platter. Place the whipped cream in the center. Place another small bowl of light brown sugar next to the whipped cream. (3) You can find clear glass tumblers at a variety of stores. Crate and Barrel and Williams-Sonoma are good sources. I use them for serving puddings, parfaits, juice, and wine!

Chocolate Chip Cake with Cream Cheese Icing

 

I was up in Door County, Wisconsin with a good friend two weeks ago. Spring weather up in the Northwoods can be highly unpredictable. Fortunately for us it was glorious. That is, if you think sunny skies and high temperatures in the upper 40s is glorious weather. Having been to Door County on many occasions over the past 46 years one would think there wasn't anything new to discover. Except that there was. New trails to hike, new restaurants to try, a new favorite place to stay (Sister Bay), a new James Beard nominee bakery, and finally a Friday night fish fry just furthered my love for this place. While the trip was a much-needed change in scenery getaway for the both of us, it was also a trip to scatter more of my late husband's ashes in a place he too loved. And in a location that held a memory, a story of a past trip taken with friends. Needless to say, it was an absolutely perfect trip. 

We left on this trip just a few days after Easter. It had been my plan to post the recipe for the Carrot Cake I made for Easter Brunch when I got home. Although after realizing I hadn't taken enough of the 'right' photos, I decided that post would have to wait. The trip to Door County inspired me to post a recipe for a Wisconsin Old-Fashioned. But that one too was put on pause once I made this incredibly delicious Chocolate Chip Cake with Cream Cheese Icing. This cake recipe was inspired by one found in a cookbook just recently sent to me from some very thoughtful, generous friends.  A moist, rich, chocolate chip studded snacking cake slathered in a luscious cream cheese icing was too much to resist. So, I didn't. 

Let me just start by saying I LOVE this cake. I will definitely be making this cake one of my go-to's for weekend dinners, for Sunday brunches, for informal gatherings with friends, for celebrations, and for no reason at all. In other words, this cake is incredibly versatile. And just in case you are wondering, it's also very easy to make. Does it get any better than that?

Using a standing mixer makes creating the batter much easier than using a hand-held mixer, but if you don't have one, don't let that stop you from making this cake. Longtime readers know that when it comes to baking, weighing ingredients on a scale is much preferable to measuring them. I give you the option for both but really hope I have convinced many of you to jump on the ingredient weighing bandwagon.

Using a 9" springform pan is also preferable than using a 9" cake pan. If you don't have one, they are worth the investment as they are great for making cheesecakes, key lime pies, and all sorts of confections.

Baking time for the cake ranges from 50-60 minutes. I highly recommend you test for doneness at the 45 minute mark (just in case your oven runs hotter than mine). This is a very dense cake batter so when testing for doneness make sure you insert your toothpick in or near the center of the cake. If you test along the edges, you could very well up end with an undercooked cake.

The cream cheese icing used here was the same one I used on my Easter Brunch Carrot Cake. It's my new favorite cream cheese icing recipe. Can I be so bold, so presumptuous, so hubris as to tell you this is the absolute creamiest, most luscious, best-ever cream cheese icing? Once you taste it, you can tell me I can be all of those things.

You can gussy this cake up by using a pastry tube and a piping bag or you can create a rustically elegant cake using just a spatula. Either way this cake will be a showstopper on your table. This is one of those crowd-pleasing kinds of cakes. And for chocolate chip cookie lovers, this is a chocolate chip cookie cake dream. The cream cheese icing definitely adds texture and richness to the cake eating experience. The cake and icing pair perfectly together.

If you are looking to create a memorable end to a dinner or gathering, make this Chocolate Chip Cake with Cream Cheese Icing. If you are looking to impress your friends and/or family, make this Chocolate Chip Cake with Cream Cheese Icing. Or if you are just looking to bake just because, make this Chocolate Chip Cake with Cream Cheese Icing. 

Recipe

Chocolate Chip Cake with Cream Cheese Icing

Makes one 9" round cake

Ingredients

3/4 cup (170g) unsalted butter, room temperature

1 1/4 cups (250g) light brown sugar

1/2 cup (100g) granulated sugar

3 large eggs

2 teaspoons good quality vanilla extract

1 3/4 cups (220g) all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon Kosher salt

1/2 cup whole milk

10 ounces (283g) mini semi-sweet chocolate chips

8 ounces (226g) cream cheese, room temperature

1/2 cup (113g) unsalted butter, room temperature

3 cups (360g) confectionary sugar, sifted

2 teaspoons good quality vanilla extract

1/8 teaspoon Kosher salt

3-4 Tablespoons mini semi-sweet chocolate chips, for finishing

Directions

1. Line the bottom of a 9" round springform pan with parchment paper. Butter the sides of the pan and top of the paper with butter. Set aside.

2. Preheat the oven to 350 degrees (F).

3. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, brown sugar and granulated sugar until light and fluffy (approximately 4 minutes).

4. Add in the eggs one at a time, beating well after each addition.

5. Mix in the vanilla.

6. Sift together the flour, baking powder and Kosher salt. 

7. Add half of the flour mixture to the butter/sugar mixture. Mix just to incorporate.

8. Add in half of the milk, mixing to combine.

9. Repeat with the remaining flour and milk.

10. Fold in the mini semi-sweet chocolate chips.

11. Spoon into the prepared pan. Use an offset spatula to smooth the top.

12. Place the baking pan on top of a baking sheet. Place in oven and bake for 50-60 minutes or until a toothpick inserted in the center of the cake comes out clean. Note: Check for doneness at the 45-minute mark.

13. Remove from the oven. Allow the cake to cool in the pan for 15 minutes. Use a knife to release the edges of the cake from the pan. Place the cake (still on the parchment paper) on a cooling rack. Allow to cool completely.

14. When cooled, transfer the cake to a serving platter.

15. In the bowl of a standing mixer fitted with a paddle attachment, beat the cream cheese and butter until light and fluffy (approximately 3-4 minutes).

16. Add in the confectionary sugar. Starting on low, begin mixing the sugar into the cream cheese/butter mixture. Increase speed and mix until light and fluffy.

17. Add in the salt and vanilla. Mix to combine.

18. Using a piping bag fitted with an icing tube, pipe the icing on the cooled cake, creating the design of your choice. Alternately spoon the icing on top of the cake and spread with spatula, creating the design of your choice.

19. Sprinkle the chocolate chips on top of the cake.

20. Serve immediately. Or place in the refrigerator, lightly covered, until ready to serve. Note: If the cake has chilled for more than 3 hours, remove from the refrigerator at least 30 minutes before serving.

21. Store leftovers in the refrigerator.

Notes: (1) This recipe was inspired by one created by Erin Jeanne McDowell. Several changes were made to the original recipe. (2) The cake uses one bag of mini semi-sweet chocolate chips. You will need a second bag to sprinkle chocolate chips on top.

Classic Sour Cream Coffee Cake

We all have a beloved recipe, one that often becomes an expected tradition at gatherings, one that becomes a source of comfort for family and/or friends, and one committed to memory because we have been making it for decades. The recipe for this Classic Sour Cream Coffee Cake aka my friend Trish's Coffee Cake (originally called "The Most Wanted Sour Cream Coffee Cake in the World") is one of those. It's the coffee cake she has brought to her annual winter getaway girls' weekends for years, the one she made weekly for an ill friend, as well as the one she makes for her family. It's a signature dish that has stood the test of time.

Who knows what took me so long, but I finally got around to asking her for the recipe. After a quick scan of the list of ingredients I realized I had everything I needed to make it. Less than 24 hours after getting her recipe, the Classic Sour Cream Coffee Cake was in the oven. But before assembling it I had one question "did it need to be made in a bundt pan?". The answer was yes.

As with most recipes written more than 30 years ago, there was often not a differentiation between the use of salted or unsalted butter, using table salt versus Kosher salt, specifying whether the eggs and/or butter should be chilled or at room temperature, or whether the nuts should be toasted or untoasted. Which meant I had some decisions to make. I decided to use unsalted butter and increase the amount of salt from a 1/4 teaspoon to a 1/2 teaspoon. I took the eggs and butter out the night before to bring them close to room temperature. And I toasted the nuts before chopping them up. Other than that, I followed the recipe as it was given to me with one exception. I finished off the baked coffee cake with a generous sprinkling of confectionary sugar.

I used a traditional 10" non-stick fluted bundt pan but I think a 9" bundt pan might work even better. To help ensure the coffee cake would unmold perfectly, I decided to let the pan chill in the refrigerator (after it was buttered and floured) while I made the batter. The recipe recommended waiting 15 minutes before unmolding and I waited exactly 15 minutes. Whether it was the cold bundt pan or the generously buttering it or giving it exactly 15 minutes of resting time before unmolding or the combination of all three of those factors that resulted in a flawless unmolding I can't say for certain. However, going forward I will do those same three things again. Because there is nothing more satisfying than having a cake come out of a bundt pan perfectly.

In just one bite, I understood why this coffee cake has been one of my friend's treasured recipes. The exterior of the coffee cake has a bit of crunch to it while the interior is tender and moist crumbed. It has the kind of flavor and texture you would expect a great classic sour cream coffee cake should have. 

After eating a piece of the coffee cake shortly after it came out of the oven and then again the next day when it had cooled completely, I decided serving it slightly warm optimized the flavors and texture of the coffee cake. Reheating it in the microwave on high for 15-16 seconds made me understand completely why this coffee cake was originally described as "The Most Wanted Sour Cream Coffee Cake in the World". One bite of a warm slice of this Classic Sour Cream Coffee Cake makes you feel as if you are eating something incredibly indulgent. And, you are.

This just become one of your most beloved coffee cake recipes. The one you bring to gatherings, the one you make for much loved friends, and the one for your family. 

Recipe

Classic Sour Cream Coffee Cake

Serves 10-12, depending on how you slice it

Ingredients

1 cup (226g) unsalted butter, room temperature

2 cups (400g) granulated sugar

2 large eggs, room temperature

1 cup (240g) sour cream

2 cups (260g) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon Kosher salt

1 1/2 teaspoons good quality vanilla

1/2 cup (75g) pecan or walnut halves, toasted and chopped

1/4 cup (50g) light brown sugar

1 1/2 teaspoons cinnamon

Confectionary sugar for finishing

Directions

1. Preheat oven to 350 degrees (F). Generously butter and dust with flour a 9" or 10" non-stick bundt pan. Put in the refrigerator to chill while assembling cake.

2. In a medium sized bowl, mix together to chopped pecans or walnuts, light brown sugar and cinnamon. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter for approximately 1-2 minutes.

4. Add in the granulated sugar and beat until creamy (about 3-4 minutes).

5. Add in the eggs, one at a time, beating well after each addition.

6. Mix in the vanilla.

7. Add in the sour cream. Mix until well blended.

8. Sift the flour, baking powder and Kosher salt. Add the sifted dry ingredients to the mixing bowl. Beat until the flour has been incorporated.

9. Spoon 1/3 of the batter into the prepared bundt pan. Smooth out as much as possible. Evenly sprinkle half of the nut/sugar/cinnamon mixture on top. Spoon another 1/3 of the batter into the pan. Again, carefully smooth out. Evenly sprinkle on the remaining nut/sugar/cinnamon mixture. Finish with spooning on the remaining 1/3 batter. Smooth the top.

10. Place the bundt pan on a baking sheet and place in the oven. Bake for 50-65 minutes or until a tester inserted comes out clean.

11. Remove from the oven. Allow to sit for 15 minutes.

12. Invert the cake onto your serving platter. Allow to cool for at least 15 minutes before generously dusting with confectionary sugar.

13. Serve immediately or cover and serve later. Highly recommend warming cut pieces of the room temperature pound cake in the microwave (about 15-16 seconds on high) before serving to optimize the eating experience.

Notes: (1) Always toast your nuts before chopping and using. In a 350-degree (F) oven, pecans and walnuts will be toasted in 7-8 minutes. (2) To ensure the layers of the cake were even, I measured them out. If you are good at eyeballing dividing the dough into thirds, I envy you. 

Grand Tetons, September 2024

Gramercy Tavern Gingerbread

Many have long associated gingerbread cookies, houses, loafs, and cakes with the Christmas season. However, in its' long centuries old history gingerbread confections were baked year-round. German immigrants have been credited for bringing gingerbread to America in the 1800s. Shortly after its arrival gingerbread became particularly popular, especially gingerbread houses, around the Christmas holidays. Which may explain why there is an abundance of gingerbread desserts showing up in December. If you happen to love intensely flavored gingerbread for twelve months of year, rather than just one, then we are kindred spirits. As much as I love all things gingerbread throughout the year, a rich, dark, decadent, deeply spiced, moist gingerbread cake is my hands-down favorite way of enjoying this intensely spiced confection. Especially if it's served with a very generous dollop for lightly sweetened freshly whipped cream. A warm slice of gingerbread served with some freshly whipped cream can best be described as heaven on a plate. 

The Gramercy Tavern Gingerbread recipe was created by famed chef Claudia Fleming. Originally published in the February 2000 issue of Gourmet magazine, it was later included in her cookbook "The Last Course: The Desserts of Gramercy Tavern" in 2001. It wasn't until a good friend and I had lunch in a charming restaurant in a historic stone building in Waukesha, Wisconsin that it finally made its' way into my life. Had it not been for a trip up to an antique shop, I may have never been inspired to make this recipe. The woman who owned the antique shop also happened to own the restaurant on the property. It was she who suggested we get a slice of her homemade Gramercy Tavern Gingerbread for dessert. As someone who loves gingerbread it didn't take much arm twisting to get us to order a slice. And thank goodness we did!

For the past twenty five years bloggers have been sharing the Gramercy Tavern Gingerbread recipe. And now I too am one of those who are singing the praises of this absolutely scrumptious, deeply satisfying, highly addictive gingerbread. To say I am smitten with this gingerbread would be an understatement. 

The recipe is very straightforward. However, there are few things I discovered while making it that I want to share with you. First, to speed up the cooling to room temperature process of the molasses/Guinness/baking soda mixture, I highly recommend transferring it to a heat proof measuring cup (at least 2 cup capacity) or a heat proof bowl. Leaving that mixture in the saucepan it was cooked in will take longer to cool and it will continue to cook the mixture (which you don't want to happen). Second, preparing and unmolding bundt pans has always seemed to be a kind of magical, mystical process. At least for me. So, even if using a non-stick bundt pan you must very generously butter and lightly dust with flour as many, including me, have had chunks of the gingerbread stick to the side of the pan when it was unmolded. To further help ensure you have unmolding success, chill the prepared bundt pan in the refrigerator while you assemble the batter and allow the baked gingerbread to rest on a cooling rack for 10-15 minutes (no longer). The original recipe called for a 5 minute cooling time, but that didn't work for me. And lastly, the flavor of this gingerbread improves with age. Consider making it the day before you want to serve it. Because it's such a dense, moist cake, it will remain 'fresh' for at least five days after you bake it.

The slice of the Gramercy Tavern Gingerbread brought to our table was served was with a generous dollop of freshly whipped cream. Heating a slice in the microwave on high for 20 seconds is the perfect, most impressive way to serve it to your family and friends. A warmed up slice of the gingerbread will feel as if you are eating something that just came out of the oven. 

In addition to serving the gingerbread with freshly whipped cream, you could also serve it with a warm caramel sauce, some vanilla ice cream, and/or sautéed pears or apples. 

Whatever visions of sugarplums you have in your head this holiday season, I hope the Gramercy Tavern Gingerbread makes its' way on to your table. For those of you who have fond memories of eating gingerbread at Christmas, this absolutely divine version of gingerbread is going to bring immense joy to your heart and your palate! But, please consider making this gingerbread long after you have put away the holiday decorations. A warmed slice of this delightfully decadent gingerbread on a chilly winter day will do more than merely soothe your soul.

Happiest holidays to all of you. Whatever your vision of a perfect Christmas holiday is, I genuinely hope it comes to fruition. If the life events occurring over the past year significantly change how you view the holidays or how they feel, I hope you can find at least one small moment of joy, of peace. And maybe you create one new tradition for yourself. Maybe this is how the Gramercy Tavern Gingerbread will come into your life.

Recipe

Gramercy Tavern Gingerbread (based on the recipe created by Claudia Fleming)

Serves 8 to 12, depending on how you slice it

Ingredients

1 cup (8 oz) Guinness Stout

1 cup (326g) dark (robust) molasses

1/2 teaspoon baking soda

2 cups (260g) all-purpose flour

1 1/2 teaspoons baking powder

2 Tablespoons ground ginger

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cardamom

3 large eggs, room temperature

1 cup (200g) granulated sugar

1 cup (205g) dark brown sugar

3/4 cup vegetable oil

Confectionary Sugar for Dusting

Lightly sweetened, freshly whipped heavy cream, warm homemade caramel sauce, vanilla ice cream and/or sautéed pears or apples.

Directions

1. Preheat oven to 350 degrees (F). Prepare a 9" or 10 cup nonstick bundt pan. Very generously butter and dust with flour, shaking out the excess. Put the prepared bundt pan in the refrigerator.

2. In a medium sized saucepan, bring the Guinness and molasses to a boil. Remove from the heat and whisk in the baking soda. Transfer the mixture to a heatproof (at least 2 cup size) measuring cup or medium sized bowl. Allow to cool to room temperature.

3. In a large bowl, sift together the all-purpose flour, baking powder, ginger, cinnamon, cloves, nutmeg, and cardamom. Set aside.

4. In a medium sized bowl, whisk together the eggs, sugar and dark brown sugar until smooth.

5. Whisk in the oil until combined.

6. Whisk in the cooled Guinness/molasses mixture.

7. Pour the wet ingredients into the dry ingredients. Whisk until combined. Pour into the chilled prepared pan. Tap the pan a couple of times to remove excess air bubbles.

8. Place the bundt pan on a baking sheet and place in the oven. Bake for 50-55 minutes or until a tester inserted in the center comes out clean or with only a few moist crumbs attached.

9.Transfer the bundt pan to a cooling rack. Let it sit for 10-15 minutes (no longer 15 minutes) and invert onto a platter.

10. Once the gingerbread has cooled to room temperature, generously dust with confectionary sugar.

11. Serve with lightly sweetened freshly whipped cream. Note: When serving, heat each slice in the microwave for 20 seconds.

12. Store any leftovers covered at room temperature for up to 5 days. Or wrap well and store in the refrigerator. You can freeze slices of the gingerbread but the texture will change when thawed.

Notes: (1) Even if using a nonstick bundt pan you must generously butter and dust with flour. (2) Do not use blackstrap molasses. It is not the same thing as dark (robust) molasses. (3) The original recipe called for letting the cake cool for 5 minutes and then unmolding it. Parts of my gingerbread cake adhered to the bundt pan after the 5-minute wait time. So, I am suggesting waiting 10-15 minutes before unmolding.

Cherry Crisp

 

After more than too many decades to count, I finally saw cherry trees laden with beautifully ripened cherries while in Michigan. And what a jaw dropping sight to behold it was. Honestly, I was actually giddy at the unexpected discovery of coming upon a cherry orchard ready for harvest. Up until a couple of weeks ago I had only walked through cherry orchards during the late spring when the trees were blossoming. Another sight to behold. Without permission to pick those cherries from the trees, I stopped at one of the orchards selling fresh cherries on my way back from Pentwater. Making sure I back enough cherries to eat and to make this Cherry Crisp.

When given the choice between a cherry pie and a cherry crisp, I will choose a cherry crisp every time. With a buttery, brown sugary, oat topping and loaded with sweet cherries baked to perfection, a Cherry Crisp is everything a dreamy, crave worthy summer dessert should be. Because what is not to love about a dessert having a golden, cobblestoned, crispy, crumbed top? Serving it warm with some vanilla ice cream makes for an epic finish to any meal. Cherry season is a relatively short one so now is the time to make this classic, old-fashioned dessert.

The crisp is made with almost two pounds of fresh cherries that have been pitted and halved. Halving the cherries is important for a few reasons, but maybe the most important one is to ensure it will be pit-free (I found at least four pits when I was cutting the pitted cherries in half!). Using a cherry pitter makes the job of pitting the cherries easy. On a side note, don't wear white or anything lightly colored when pitting cherries as some of the juice from the cherries is likely to get on your clothing. Says the person who almost ruined one of her favorite white tops. 

When it comes to choosing cherries, look for sweet cherries (Bing and/or Rainier). If you love tart cherries (Montmorency) feel free to use them, but you will need to add a bit more sugar to balance out their sourness. Note: If you use tart cherries, add 2-3 Tablespoons more sugar.

What makes a Cherry Crisp the most perfect summer dessert is that is made with fresh seasonal fruit and just a few simple ingredients. Ones more than likely you always have on hand. When making the crisp, start by preparing the cherries and mixing them together with the sugar, cornstarch, lemon juice, lemon zest, vanilla and salt. You want to give the cherries time to macerate (about 10 minutes). While the cherries are macerating, make the crisp topping. 

Baked in preheated 350 degrees (F), the baking time for the Cherry Crisp will range between 55-65 minutes. However, begin checking for doneness at the 50 minute mark. The crisp is done when the filling is bubbling along the edges of the pan and has a thickened consistency. If the crisp topping starts getting too brown lightly place a piece of aluminum foil over the top (you might want to do this at the 40 minute mark). Allow the baked crisp to rest for at least 20 minutes before serving to give the filling a little more time to set up. Note: If you underbake the crisp, the cherry filling will have a looser, liquid-y consistency. You want your cherry filling to have a thicker, spoon-able consistency.

This Cherry Crisp is not only easy to make, but it is an absolutely beautiful dessert. The buttery, brown sugary topping may be the best part of the crisp for some, while others will argue the luscious cherry filling is the hands down winner. Regardless of which part of a crisp is your favorite, no one will argue that they complement each other perfectly. With a scoop of vanilla ice cream slightly melting over the warm Cherry Crisp, this simple, yet gorgeous dessert screams comfort food at its' best! So while cherries are still in season, you still have time to create a memorable, magical dessert for your family and friends!

Recipe

Cherry Crisp

Serves 6-8

Ingredients

Cherry Base

5 generous cups (700-725g) fresh Bing and/or Rainier cherries, pitted & halved (measured before pitting) - See Notes.

1/2 cup (100g) granulated sugar

1/4 cup (32g) cornstarch (e.g., the Maizena brand is my go-to favorite)

2 teaspoons freshly squeezed lemon juice

2 teaspoons lemon zest (from one large lemon)

2 teaspoons vanilla

Generous pinch of Kosher salt

Crisp Topping

1/2 cup (113g) unsalted butter, melted and cooled slightly

1 cup (130g) all-purpose flour

3/4 cup (150g) light brown sugar, firmly packed if using a measuring cup

1 cup (100g) old-fashioned oats (not quick oats), plus 2 Tablespoons for sprinkling on top

1/2 heaping teaspoon cinnamon

3/8 teaspoon Kosher salt

Vanilla Ice Cream for serving

Directions

1. Preheat oven to 350 degrees (F).

2. Mix together the pitted and halved cherries, sugar, cornstarch, lemon juice, lemon zest, vanilla and Kosher salt. Let the mixture macerate for at least 10 minutes (or while you make the crisp topping).

3. In a medium sized bowl, mix together the melted butter, flour, light brown sugar, old-fashioned oats, cinnamon and salt until well blended and crumbly.

4. Transfer the cherry mixture to a deep dish 9" pie plate. Use a spatula to scrape all of the liquid into the pie plate.

5. Using your fingers, squeeze the crisp topping into medium sized clumps. Drop clumps evenly over the top of the cherries. Scatter the remaining 2 Tablespoons of oats over the top.

6. Place the pie plate onto a baking sheet and place in the oven. Bake for 55-65 minutes or until the filling is bubbly along the edges and thickened. My baking time was 65 minutes. Note: If the topping starts browning too much at the 40 minute mark, just lightly place a piece of aluminum foil over the top to cover.

7. Remove the Cherry Crisp from the oven. Let rest at least 20 minutes before serving. Note: The filling will thicken even more while cooling.

8. Spoon the warm crisp into bowls. Top with a good quality vanilla ice cream.

9. Store any leftovers in the refrigerator for up to 4 days. Keep covered. Reheat in the microwave before serving.

Notes: (1) 1 cup of unpitted cherries equals 138g. (2) You will slightly less than 2 pounds of fresh cherries for this crisp. (3) I used cherries from both Michigan and Washington. (4) Instead of using a 9" deep dish pie plate, you can make three smaller or shareable Cherry Crisps using 4" fluted pie plates. Baking time will be the same. (5) My favorite deep dish pie plates are made by Emile Henry, Le Crueset, and Farmhouse Kitchen.

Cherry Orchard, Pentwater, Michigan (July 2025)

Lemon Yogurt Loaf w/ Lemon Icing

At an outdoor concert to celebrate a friend's birthday, we had an eclectic mix of nibbles. From a charcuterie board, to pistachio shortbread cookies, to a lemon yogurt loaf, we enjoyed one another's company and the music while feasting upon our concert picnic fare. While I had would have never thought pairing a lemon yogurt loaf with a charcuterie board would work, it was actually a brilliantly delicious pairing. So rather than pigeonhole a Lemon Yogurt Loaf into the categories of breakfast, a midday snack, a high-tea option, or an afternoon dessert, it now has almost an infinite number of serving possibilities. Evening concert fare being just one of them.

This Lemon Yogurt Loaf with Lemon Icing is proof that a seemingly plain, simple loaf cake can surprisingly be an impressive, craveable one. Especially if you are a lover of all things lemony. This loaf is lemony, dense, and moist. It's more spongy and moister than a poundcake, however, it still might give you pound cake vibes. Note: If you are looking to make a Lemon Pound Cake, I would highly recommend you using this Classic Pound Cake recipe.

For the most part you will probably have all of the ingredients on hand to make this loaf. With the possible exception of plain, whole milk yogurt. If you generally buy low-fat or fat-free yogurt, you will want to make a trip to the store to buy some plain whole milk yogurt when you make this. The whole milk yogurt adds moisture, richness and a subtle tanginess to the baked loaf. In addition, it helps to create a more tender crumb. A low-fat yogurt may have less calories, but it will also result in a less rich flavor and will affect the rise on the loaf. 

There may be nothing more refreshing on a hot day than something lemony. And this Lemon Yogurt Loaf with Lemon Icing just might be what satisfies your lemon flavor cravings. It can be served simply as a thick slice or you could gussy it up by serving it with either some lemon curd (because there is no such thing as too much lemon for a lemon lover) or you can turn it into a shortcake like presentation by topping a thick slice with some freshly whipped cream and fresh strawberries.

Recipe
Lemon Yogurt Loaf w/ Lemon Icing

Makes one 8" x 4" Loaf. Serves up to 10 people.

Ingredients

Loaf

1 1/2 cups (195g) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon Kosher salt

1 cup (240g) plain, whole milk yogurt (e.g., Chobani)

3 large eggs

1 Tablespoon and 1 teaspoon of lemon paste (or lemon extract)

1 cup (200g) granulated sugar

Zest from 3 lemons

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

Icing

1 cup (120g) confectionary sugar

2-3 Tablespoons freshly squeezed lemon juice

1 teaspoon honey

Directions

Loaf

1. Preheat oven to 350 degrees (F). Line an 8"x4" metal baking pan with parchment paper. Butter any exposed parts of the pan. Set aside. Note: If you don't have an 8"x4" baking pan, you can use an 8 1/2" x 4 1/2" baking pan. 

2. In a medium sized bowl, mix together the sugar and lemon zest. Set aside.

3. In another medium sized bowl, whisk together the flour, baking powder and Kosher salt. Set aside.

4. In a large bowl, mix together the eggs, yogurt, lemon juice and lemon extract or paste until blended.

5. Add in the sugar and lemon zest mixture. Whisk until well blended.

6. Add in the dry ingredients. Whisk thoroughly and until the mixture slightly thickens.

7. Pour mixture into the prepared baking pan. Using a butter knife, draw a line down the center of the loaf (insert the knife at least 2 inches into the loaf). 

8. Place the loaf pan on a baking sheet and insert into the oven. Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool.

9. Remove the cooled loaf from the pan when ready to pour on the icing.

Icing

1. In a small-medium sized bowl, whisk together the confectionary sugar, at least 2 Tablespoons of lemon juice and the honey until smooth and having a spreadable/pourable consistency. If the icing is too thick, add the additional 1 Tablespoon of lemon juice.

2. Pour the icing over the cooled loaf. Note: If the loaf is too warm, the icing will melt into it.

3. Allow the icing to set. Then place the loaf on a platter. Cut into thick slices and serve. Serve at room temperature or chilled (I like it served chilled). The loaf will stay fresh at room temperature (covered) for several days or longer if stored covered in the refrigerator.

4. Optional serving ideas: Serve with a bowl of lemon curd or serve with freshly whipped cream and strawberries.

Notes: (1) You will need 4 lemons to make this loaf. (2) If you like a really thick icing on your loaf, double the icing ingredients. After pouring on half of the glaze, let it set up slightly before pouring on the remaining icing. If you pour it all on at once, it will drip down the sides of the cake and you won't get the thickness you desire. (3) Instead of finishing the loaf with the lemon icing, you can finish with a lemon glaze. To make the glaze you will need 1/3 cup (67g) of granulated sugar and 1/3 cup lemon juice. Cook the sugar and lemon juice in a small saucepan until the sugar dissolves and the mixture is clear. Allow the loaf to cool approximately 10 minutes before pouring the glaze over the top of the loaf. Allow it to soak in. If the glaze isn't absorbing well, use a skewer to make holes in the top of the cake. When cake has cooled, you can dust with confectionary sugar.

Little Compton, Rhode Island at Sunset (May 2025)