Moosewood Restaurant Simple Suppers by Moosewood Collective (great book club books txt) 📗

In a blender or food processor, whirl the almonds and sugar until the almonds are finely ground. Add to the flour mixture.

Grate the orange peel and juice the orange (about ⅓ cup). Add the orange juice, orange zest, oil, eggs, and ⅓ cup of water to the blender or food processor and whirl for about 15 seconds. Add the dry ingredients and blend until well mixed, using a spatula to scrape down the sides if necessary. Pour the batter into the prepared pan and bake for about 45 minutes, until a toothpick inserted in the center of the cake comes out clean.

Cool on a rack for 10 minutes; then carefully remove the cake from the pan. When thoroughly cool, dust with confectioners’ sugar.

INGREDIENT NOTE If you don’t have a fresh orange, this cake will be just fine with ⅓ cup prepared orange juice.

serving & menu ideas

Serve with berries or sliced fruit such as peaches or nectarines.

peach brown betty

Old-fashioned and still delicious.

SERVES 8

HANDS-ON TIME: 20 MINUTES

BAKING TIME: 20 MINUTES

16 ounces frozen sliced peaches (4 cups)

¼ cup butter (½ stick)

1 egg

¼ cup milk or half-and-half

2 teaspoons vanilla

1 teaspoon ground cinnamon

1 cup packed brown sugar

½ loaf of crusty bread such as Italian, French, or challah (about 8 ounces)

Preheat the oven to 400°. Butter a 2-quart baking dish.

In a covered saucepan on low heat or in a microwave oven, heat the frozen peaches just until bubbling and beginning to give off juice. When the peaches are hot, add the butter and stir to melt. Meanwhile, in a large bowl, beat the egg well. Whisk in the milk, vanilla, cinnamon, and ½ cup of the brown sugar. Cut the bread into ½-inch cubes (7 to 8 cups) and add to the bowl. Add the hot peaches and melted butter to the bowl and toss well.

Spread the Peach Brown Betty into the baking dish and sprinkle with the rest of the brown sugar. Bake uncovered for about 20 minutes, until bubbling and golden brown. Serve warm or at room temperature.

variation

Add a cup of fresh or frozen blueberries, raspberries, or blackberries to the bowl after you add the peaches and toss gently to distribute well.

chocolate ricotta pudding

A protein-rich, almost instant, smooth, deep chocolate dessert. Nice garnished with red raspberries or strawberries.

SERVES 4 TO 6

TIME: 10 MINUTES

6 ounces semi-sweet chocolate (1 cup of chips)

15 or 16 ounces ricotta cheese

1 teaspoon vanilla

1 cup heavy cream

2 tablespoons confectioners’ sugar

Melt the chocolate in a small pan, on very low heat, taking care not to scorch it. Or melt it in a microwave oven. In a blender or a food processor, whirl the ricotta, vanilla, and melted chocolate until smooth and evenly colored. Pour into dessert cups (leave space for whipped cream). Refrigerate until ready to serve.

When you’re ready to serve, in a small bowl with an electric mixer or a whisk, whip the cream and the confectioners’ sugar until stiff. Mound the whipped cream on top of the pudding and serve cold.

mango coconut sorbet

Creamy, fruity, refreshing, and vegan. The combination of mango and coconut makes this a perfect dessert to follow a Caribbean or Indian meal.

SERVES 4 TO 6

HANDS-ON TIME: 15 MINUTES

FREEZING TIME: AT LEAST 4 HOURS

HANDS-ON TIME JUST BEFORE SERVING: 10 MINUTES

2 ripe mangoes

1 cup coconut milk

¼ cup sugar

Peel and pit the mangoes and cut them into chunks. Place the mangoes in the bowl of a food processor, add the coconut milk and sugar, and whirl until smooth. Ladle or pour the purée into two ice cube trays. Freeze for at least 4 hours.

When ready to serve, release the frozen cubes and allow them to soften at room temperature for about 5 minutes. (They should be soft enough to facilitate puréeing, but not melted.) Purée in a food processor until smooth, in batches if necessary.

planning tip

The sorbet purée can be made ahead, frozen in cubes, and kept in the freezer for up to 2 weeks. Keep the frozen cubes in a freezer bag until ready to serve.

mocha sorbet

The richness of this dark, not-too-sweet sorbet belies the simplicity of its ingredients and ease of preparation. Serve it as a lovely dessert, or use it as a pick-me-up on a hot afternoon. The refreshing iciness and the chocolate-coffee flavor are especially good after Mexican food.

SERVES 4

HANDS-ON TIME: 10 MINUTES

FREEZING TIME: AT LEAST 4 HOURS

HANDS-ON TIME JUST BEFORE SERVING: 10 MINUTES

⅔ cup semi-sweet chocolate chips

¼ cup sugar

2 cups espresso (brewed or instant)

whipped cream (optional)

In a small, heavy saucepan on low heat, melt the chocolate chips and sugar in the espresso, stirring frequently. Ladle or pour the mocha mixture into two ice cube trays and freeze for at least 4 hours.

When ready to serve, release the cubes and allow them to soften at room temperature for about 5 minutes. (They should be soft enough to facilitate puréeing, but not melted.) In a food processor, whirl the cubes until smooth, in batches if necessary. Serve immediately, topped with whipped cream if you like.

planning tip

The mocha mixture can be made ahead, frozen in cubes, and kept in the freezer for up to 2 weeks. Keep the frozen cubes in a freezer bag until ready to serve.

caramel custard

A can of dulce de leche is the key to this smooth, rich, caramel-flavored custard that you can make with only 10 minutes of prep time. It would take hours to make the milk caramel you can purchase ready-made in many supermarkets. The cans are usually shelved with other Latin American foods and called Dulce de Leche, Manjar, Fanguito, Arequíte, or Cajeta.

SERVES 6 TO 10

HANDS-ON TIME: 10 MINUTES

BAKING TIME: 35 MINUTES

1 13.4-ounce can of dulce de leche

6 large eggs

2 cups milk

pinch of salt

sprinkling of nutmeg or cinnamon (optional)

Preheat the oven to 350°. Arrange ten 4-ounce or seven 6-ounce custard cups in a baking pan(s) at least 2 inches deep. Bring a teakettle of water to boil.

In a blender or