Amla - The India Goose Berry Fruit And Its Benefits

Amla, the India Gooseberry plant fruit, is a natural and potent power house of Vitamin C. In fact, being almost one-fourth size of and orange, it contains Vitamin C of about two oranges. It is well known that Vitamin C is best absorbed when taken in its natural form by means of various citrus juices. Vitamin C from Amla is available in all its form like Amla candy, powder and juice, which gets easily assimilated by your body.

India Gooseberry plant fruit is an exceptional anti-oxidant, basically due to the abundance of Vitamin C present in it. Vitamin C has strong anti-oxidant properties and successfully combats free radicals while detoxifying the body. Amla excellently stabilizes and rejuvenates your body. Amla is one of the best daily fruits having low sugars and high fiber contents. Moreover, your body is not able to absorb a variety of minerals and iron readily. You need to intake a properly balanced food to obtain maximum benefit and sufficient amount of minerals and iron from your food. India Gooseberry plant fruit by way of Amla juice or Amla powder improves absorption of food and digest various minerals like iron.

An excellent digestion enhancer, just likes ginger, but unlike it, cools the body and acts gently on the entire digestive system. Intake of Amla on regular basis, apart from making your digestive system stronger and healthier helps improving the overall immunity. The many benefits of Amla are:

Strengthening the immune system by improving the defense mechanism of the body.Helps improving eyesightFresh Amla juice helps digestion by strengthening body, spirit and mind.Amla oil head massage encourages sound sleep and stimulates good hair growth.Amla eye wash, prepared by soaking Amla overnight in water, improves the eyesightDrinking Amla water by soaking Amla overnight removes constipation.Cure nose bleeds by using 2-4 drops of Amla juice into the nostrils.This fruit normalizes blood sugar levels.Is a very effective anti-inflammatory herbA fantastic antioxidant and an exceptional source of Vitamin C rid your body of free radicals.It is potent brain foodIt helps decreasing cholesterol build-up in the body.It improves liver functioningEnhances hemoglobin and red blood cell countHelps in fighting cold, cough, bronchitis, and asthmaCleanses and strengthens teeth and jawIts concentrated juice helps acidity and relieves parasites

As the richest source of Vitamin C it also is a diuretic, relieves constipation and a very nourishing hair dye. It is has cardio protective ability, also helps curing hemorrhage, menorrhagia, and leucorrhoea. Amla power and oil are long-established Ayurvedic treatment of scalp. It also improves complexion, removes wrinkles, and is effective in sun strokes and sun burns.

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Mohit M Jain has published 130 articles. Article submitted on October 20, 2014. Word count: 432

Diabetic patients must be very cautious while taking tea, coffee and alcohol. Read this article to know the effects of tea, coffee and alcohol on diabetic patients.

Written by: Elvira Filinovich

Flaxseed is an amazing food. While there is some debate in the nutritional community around some of its benefits, it is generally agreed that flaxseeds have many. Among these are the fact that studies have shown promising results when it comes to this food's ability to help lower your risk.

Written by: Cedric P Loiselle

For a long time now the practice of egg donation and its costly but apt usage has paved a way for childless couples in urban civilizations throughout the world.

Written by: Dr Anoop Gupta

Garcinia Cambogia Select is the natural supplement for weight loss. The product is made from the extracts of a fruit and enriched with a compound called HCA (Hydroxycitric Acid).

Written by: Tamala Voss

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Amla - The India Goose Berry Fruit And Its Benefits

Amla, the India Gooseberry plant fruit, is a natural and potent power house of Vitamin C. In fact, being almost one-fourth size of and orange, it contains Vitamin C of about two oranges. It is well known that Vitamin C is best absorbed when taken in its natural form by means of various citrus juices. Vitamin C from Amla is available in all its form like Amla candy, powder and juice, which gets easily assimilated by your body.

India Gooseberry plant fruit is an exceptional anti-oxidant, basically due to the abundance of Vitamin C present in it. Vitamin C has strong anti-oxidant properties and successfully combats free radicals while detoxifying the body. Amla excellently stabilizes and rejuvenates your body. Amla is one of the best daily fruits having low sugars and high fiber contents. Moreover, your body is not able to absorb a variety of minerals and iron readily. You need to intake a properly balanced food to obtain maximum benefit and sufficient amount of minerals and iron from your food. India Gooseberry plant fruit by way of Amla juice or Amla powder improves absorption of food and digest various minerals like iron.

An excellent digestion enhancer, just likes ginger, but unlike it, cools the body and acts gently on the entire digestive system. Intake of Amla on regular basis, apart from making your digestive system stronger and healthier helps improving the overall immunity. The many benefits of Amla are:

Strengthening the immune system by improving the defense mechanism of the body.Helps improving eyesightFresh Amla juice helps digestion by strengthening body, spirit and mind.Amla oil head massage encourages sound sleep and stimulates good hair growth.Amla eye wash, prepared by soaking Amla overnight in water, improves the eyesightDrinking Amla water by soaking Amla overnight removes constipation.Cure nose bleeds by using 2-4 drops of Amla juice into the nostrils.This fruit normalizes blood sugar levels.Is a very effective anti-inflammatory herbA fantastic antioxidant and an exceptional source of Vitamin C rid your body of free radicals.It is potent brain foodIt helps decreasing cholesterol build-up in the body.It improves liver functioningEnhances hemoglobin and red blood cell countHelps in fighting cold, cough, bronchitis, and asthmaCleanses and strengthens teeth and jawIts concentrated juice helps acidity and relieves parasites

As the richest source of Vitamin C it also is a diuretic, relieves constipation and a very nourishing hair dye. It is has cardio protective ability, also helps curing hemorrhage, menorrhagia, and leucorrhoea. Amla power and oil are long-established Ayurvedic treatment of scalp. It also improves complexion, removes wrinkles, and is effective in sun strokes and sun burns.

Rate this Article

Amla - The India Goose Berry Fruit And Its BenefitsNot Rated Yet

Mohit M Jain has published 129 articles. Article submitted on October 20, 2014. Word count: 432

Diabetic patients must be very cautious while taking tea, coffee and alcohol. Read this article to know the effects of tea, coffee and alcohol on diabetic patients.

Written by: Elvira Filinovich

Flaxseed is an amazing food. While there is some debate in the nutritional community around some of its benefits, it is generally agreed that flaxseeds have many. Among these are the fact that studies have shown promising results when it comes to this food's ability to help lower your risk.

Written by: Cedric P Loiselle

For a long time now the practice of egg donation and its costly but apt usage has paved a way for childless couples in urban civilizations throughout the world.

Written by: Dr Anoop Gupta

Garcinia Cambogia Select is the natural supplement for weight loss. The product is made from the extracts of a fruit and enriched with a compound called HCA (Hydroxycitric Acid).

Written by: Tamala Voss

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Fresh Peach Muffins

Fresh Peach Muffins

(photo taken in my cubicle at work)

It's been really hot and muggy in Los Angeles. And houses where I live weren't built with air conditioning (350 days a year this isn't a problem because we get ocean breezes...but those few days of heat wave are killer). I sat in the backyard with Cidney the Girl Dog this weekend (thank you iPad) until 9 pm hoping the house would cool down (it didn't). So I haven't been baking much because it would be a crime against humanity to turn on the oven.

But last week I made some peach muffins for work early in the morning. I didn't have time to pull out the big camera and take photos. Also, as summer ends, I don't have any morning light anymore as I leave the house at 6 am for work. Sad times, yo. So, even though the photos aren't pretty, these muffins were good. They aren't sweet, and rely on the sweetness and tenderness of your summer fruit to carry the muffin. We only have a few weeks left of peaches, so make these soon.

Recipe:
Adapted from the Easy Morning Muffins in the Art & Soul of Baking, page 148 (find it in your library via WorldCat)

2 cups (10 ounces) all-purpose flour
2/3 cup (4 3/4 ounces) sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
3/4 stick (3 ounces) butter
Zest of one lemon or orange (I used an orange)
2/3 cup buttermilk
2 large eggs, room temp
1 1/2 teaspoons vanilla extract

2 medium peaches, peeled and chopped (about 1 1/2 cups of peaches)
Sanding sugar or Sugar in the raw

1. Preheat oven to 400 degrees.
2. Prep a muffin tin with liners or butter the tin. I got 14 muffins from this recipe (I put liners in individual ramekins and place them next to the muffin tin in the oven)
3. Melt the butter in a saucepan or microwave, then pour into small bowl. Add the zest and buttermilk and let sit for a few minutes to cool off. Whisk in the eggs and vanilla.
4. Combine dry ingredients in a large bowl and whisk together (flour, sugar, baking powder, baking soda, and salt).
5. Make a well in the dry ingredients. Pour the butter/egg mixture and the chopped peaches (reserve a few pieces) into the dry ingredients and quickly fold together. Don't overmix. Don't worry if you have a few small lumps.
6. Using an ice cream scoop, dish batter in the muffin tins. If you wish, place a few of the peach pieces on top of the batter in an attractive fashion. Sprinkle sanding sugar on top of batter.
7. Bake for 18-20 minutes until golden brown.
8. Let cool for 5-10 minutes and then remove muffins to let cool on a wire rack...or eat warm!

Read the book for more yummy recipes and variations!

Here is something else you can do with the last of this summer's fresh peaches - grill them and serve with Greek yogurt and muesli for a quick and delicious breakfast.

I threw white peaches and red plums in my cast iron pan for a few minutes...until warm and grilled. It really brings out the sweetness in the fruit and is sooo delicious. Of course, this is lovely after you use a real grill and serve with ice cream...for. the. win!

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Nectarine Streusel Coffee Cake - Williams Sonoma

Nectarine Streusel Coffee Cake

The best part of summer has got to be stone fruit! Yippee. There is nothing better to bring to a morning meeting than a treat with stone fruit, cake, and topping of streusel.

This has a light cake and a really good streusel topping. The original recipe from the Williams-Sonoma website uses peaches, but I used nectarines instead. My neighbor's plum tree hangs over the yard and I think I might make one with plums next.

I LOVE these nectarines...they have a slight mango flavor. So delicious! I got these from Ken's Produce - he's at several Los Angeles Farmer's Markets (I know he's at Torrance, Palos Verdes, Hollywood).

I cut an "X" on the bottom of the nectarines and blanched them for 20 seconds so the skins came off easily.

The cake is really easy to make. It has a streusel topping that you blend together with your fingers or a pastry blender. It's been so hot in Los Angeles lately that I put it in the freezer while I assembled the rest of the cake. I blanched and peeled the nectarines and cut them into thin slices.

Do you make a parchment sling in your pan? I used a 9 x 9 pan and fit in two pieces of parchment. It makes it easier to pull out the whole cake onto a cutting board to slice and serve.

My Instagram photo of the treats brought to a meeting at work. Another day, another meeting. I love these quarter-sheet pans with lids (purchased at my local restaurant supply store).

It's summer. It's time for a tasty treat using some stone fruit!

Recipe:
Nectarine Streusel Coffee Cake
Adapted from Williams Sonoma's Peach Streusel Coffee Cake and they adapted it from Williams-Sonoma Collection Series, Muffins, by Beth Hensperger (2003).

Streusel:
3/4 cup (105 grams) all-purpose flour
1/3 cup (65 grams)  firmly packed light brown sugar
1/4 cup (50 grams) granulated sugar
1 tsp. ground cinnamon
6 Tbs. (3/4 stick) cold unsalted butter, cut into small pieces

Cake:
1 1/2 cups (210 grams) all-purpose flour
3/4 cup (150 grams) granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg, at room temperature
4 Tbs. (1/2 stick) unsalted butter, melted
1/2 cup milk (I used whole milk)
1 1/2 tsp. vanilla extract
Original recipe has 1 tsp. almond extract, but I did not include it
2 firm, ripe nectarines or peaches (about 1 lb. total) peeled, pitted and sliced 1/2 inch thick (original recipe calls for 1 inch thick but I like thinner slices and I used 2 1/2 nectarines)

1. Preheat an oven to 350°F. Line a 9 x 9 baking pan with parchment paper. (The original recipe calls for a  9-inch round springform pan.)

2. Make the streusel:  In a medium bowl, mix together the flour, brown and granulated sugars and cinnamon. Add the butter and, using a pastry blender or your fingers, cut or rub in the butter until coarse crumbs form. Place in refrigerator or freezer while assembling the rest of the cake.

3. Prepare the fruit: Peel, pit and slice the fruit.

4. Make the cake: Mix together flour, granulated sugar, baking powder and salt and set aside. In another bowl, using an electric mixer on medium speed or a wire whisk, beat the egg, melted butter, milk, vanilla and (almond extract, if using) until creamy, about 1 minute. (The recipe calls for "until creamy" but I beat the heck out of the mixture with a wire whisk and never got a "creamy" consistency.) Add to the flour mixture and beat just until evenly moistened. There should be no lumps or dry spots. Do not overmix.

5. Spread batter into the prepared pan and spread evenly using an offset spatula. If using a springform pan, arrange the peach slices in concentric circles from the pan sides to the center. If using a square pan, arrange the slices in rows. Gently press the slices into the batter. Sprinkle evenly with the streusel.

6. Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Can be served warm or at room temperature.

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Nectarine Golden Cake - Gourmet Magazine

Nectarine Golden Cake

Oh, Gourmet Magazine. I miss you. But its demise has freed up former editor-in-chief, Ruth Reichl to judge Top Chef Masters. I love her and the show...her love of food and eating is contangeous. I was lucky enough to see her speak at the Skirball Center in Los Angeles soon after Gourmet was closed in 2010.

Anyway, we still have the Epicurious website to browse the Gourmet recipes. This one, the Nectarine Golden Cake was published in 2009.

As summer winds down, give it one last shout out with this easy cake. It's perfect for Labor Day brunch...right before you turn on the BBQ.

Sweet fruit. Light cake. Simple recipe. It's summer on a plate.

From Gourmet Magazine, September 2009 by Maggie Ruggiero

1 cup all-purpose flour
2 teaspoons baking powder
Rounded 1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup plus 1/2 tablespoon sugar, divided
2 large eggs
1 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract
2 nectarines, pitted and cut into 1/2-inch-thick wedges
1/2 teaspoon grated nutmeg

Pan: 9-inch springform pan
1. Preheat oven to 350°F with rack in middle. Lightly butter or spray the springform pan with Pam with Flour.
2. Whisk together flour, baking powder, and salt in a separate bowl.
3. Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts.
4. At low speed, mix in flour mixture until just combined. Don't overmix.
5. Spread batter evenly in pan, then scatter nectarines over top. Stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle over top.
6. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes (mine took 45 minutes).
7. Cool in pan 10 minutes. Remove side of pan and cool.

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King's Hawaiian Mascarpone Toast Tarts

King's Hawaiian Mascarpone Toast Tarts

Thanks to King's Hawaiian, I received lots and lots of bread at the end of the tour (see post here). I normally purchase the original round bread and rolls, so I was excited to try the new products. For this treat, I used the King's Hawaiian Sliced Bread (but you can use the other Kings products - just slice it). This bread is delicious with cold cuts for lunch, french toast, and some homemade jam.

I wanted to make a super easy treat you can throw together in a flash. Just cut King's Hawaiian bread into shapes, toast with butter, and top with a sweetened mascarpone cream mixture and fresh fruit. How easy is that?! I used some Ateco rounds and scalloped edge cutters.

I toasted the bread pieces in my cast iron pan with butter. You can adjust the amount of butter to suit your tastes...it only takes a few minutes. A simple mixture of mascarpone cream, sugar and cream is spread on the toast pieces.

Top with any fruit you have available... a slice of peach, nectarine, pear or kiwi would be nice too.

I used a mascarpone, sugar and chilled heavy whipping cream mixture on top of the toasted Kings Hawaiian bread similar to this one I used to fill pastry shells for a wedding.

King's Hawaiian Mascarpone Toast Tarts

King's Hawaiian Bread - sliced and cut into bite size pieces
Fresh fruit
Mascarpone Cream Filling
4 ounces (half an 8 ounce tub) of  mascarpone cream (I used Trader Joe's)
2-3 Tablespoons granulated sugar (to taste)
2-3 Tablespoons heavy cream, chilled (to taste)

Toast the cut bread in butter. Let cool. Combine the Mascarpone cream mixture with a whisk. Spread on the toast and top with fruit. Serve and enjoy!

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Mini Fruit Tartlets with Mascarpone Filling

Mini Fruit Tartlets with Mascarpone Filling

Okay, I'm writing this post during commercials while watching the Olympics. I'm one of those crazy Olympic watchers that walks into work completely sleep deprived everyday for 17 days. I love the Olympics!

I made these mini fruit tarts for the wedding buffet earlier this month. Originally, I planned to fill them with lemon curd, but the curd didn't firm up enough for my liking (don't worry, we just ate the lemon curd later) so I improvised and made a mascarpone cream filling and topped it with fruit. I think that was even better! I'm going to make that from now on.

 

The tart dough is from Sweet Miniatures: The Art of Making Bite-Size Desserts by Flo Baker. This is a wonderful book with so many great ideas and hints for making small desserts. I picked up these mini tart tins at Sur la Table years ago....I haven't seen them since though. I think these from Amazon are pretty close. 

   

Miniature Tartlet Pastry

From: Sweet Miniatures: The Art of Making Bite-Size Desserts

Makes 8 dozen round fluted miniature tartlet shells, 1 1/2 inch diameter

2 1/2 cups (350 grams) unsifted all-purpose flour
1/8 teaspoon salt
1/3 cup (65 grams) sugar
8 ounces (2 sticks) unsalted butter, chilled and cut into 1/4-inch slices
1 large egg
1 teaspoon vanilla extract

Flo Baker has excellent instructions in her book...be sure to pick it up for full directions and hints.

1. Put flour, salt, sugar in food processor. Pulse a couple times to blend. Scatter butter slices on top, and pulse in one second intervals until mixture is like cornmeal.
2. Whisk egg and vanilla together. With motor on, pour egg mixture into tube. Process until it forms a ball (doesn't take very long!). Remove and press together until smooth.
3. Pinch about 1 teaspoon of dough (depends on the size of your tart shell) and roll into a ball. Drop into the tin, and press into tin. As Flo suggests, I pinch off the dough and roll all the balls, then press all the dough into the tins. I highly suggest watching TV while doing this as it is very assembly line.
4. Preheat oven to 350 degrees and bake for 12 to 15 minutes, until lightly golden brown. Cool on rack. Gently squeeze them out of tins.

Flo says you keep unfilled shells in an airtight container for up to a 1 week. I prepped all the tins and froze them (with dough in the shell). The day before the wedding, I baked them from the frozen state...just added a few minutes to the baking time.

Mascarpone Cream Filling
8 ounce tub of mascarpone cream (I used one from Trader Joe's)
1/3 cup granulated sugar
1/3 cup heavy cream, chilled

In a mixer with whisk attachment, whisk together the mascarpone cream and sugar until blended. Add the heavy cream and whisk together until desired consistency. It will be stiff. I used an off-set spatula to fill my little tartlet shells. Next time, I think I might put it into a piping bag and pipe the filling.

Assembly
Fill tart shell with mascarone cream filling.
Top with fresh fruit. I didn't use a glaze - just put strawberries and blueberries on top. If you want to use a glaze, heat some red currant jelly or strained apricot jam, and brush on top of the fruit.

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Nectarine Upside-Down Muffins

Nectarine Upside-Down Muffins

So, how is your summer coming along? Vacations? Family visits? Trips to Disneyland? Sweltering in the heat? We've been fortunate in Los Angeles to be having a pretty easy summer (I live near where you get "ocean breezes" so it's always pretty nice - I don't take this for granted :). We even had some rain in July. There were many tweets about it.

I'm looking forward to a trip to San Francisco next month. Perhaps we'll have a brunch and I can make these upside-down muffins for friends. I suggest you do. Your friends will love them.

You start these muffins with a well-buttered muffin tin. A bit of brown sugar goes on the bottom, then a few slices of nectarines. I eat a minimum of two nectarines a day all summer! This recipe used about 2 nectarines. The batter goes on top and the dozen muffins bake in a hot oven.

This was the first time making these muffins from The Art & Soul of Baking  (Easy Morning Muffins with Raspberries -- altered to be upside-down muffins). What took me so long? The muffin is delicious! Also, the muffin has a lovely crown and it doesn't flatten. Therefore, they didn't sit flat when turned upside down. But that just gave them a cute slant like a Weebles toy.

Recipe:
Adapted from the Easy Morning Muffins in the Art & Soul of Baking, page 148 (find it in your library via WorldCat)

2 cups (10 ounces) all-purpose flour
2/3 cup (4 3/4 ounces) sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
3/4 stick (3 ounces) butter
Zest of one lemon (I used a Meyer lemon)
2/3 cup buttermilk
2 large eggs, room temp
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground ginger (I added this because I think ginger goes great with fruit)

2 medium nectarines, ripe but still firm
Light brown sugar (1 1/2 teaspoons per muffin)

1. Preheat oven to 400 degrees.
2. Butter 12-cup muffin tin generously. I melted the remaining 1/4 of stick of butter and used that to spread in the tins.
3. Place 1 1/2 teaspoons of light brown sugar in each muffin tin. Lightly pat down.
4. Place 3-4 thin slices of nectarine (leave the peel on) on the bottom of each muffin tin. Set aside muffin tin while you make the batter.
5. Melt the 3/4 stick of butter in a saucepan or microwave, then pour into small bowl. Add the zest and buttermilk and let sit for a few minutes to cool off. Whisk in the eggs and vanilla.
6. Combine dry ingredients in a large bowl and whisk together (flour, sugar, baking powder, baking soda, and salt).
7. Make a well in the dry ingredients. Pour the butter/egg mixture into the dry ingredients and quickly fold together. Don't overmix. Don't worry if you have a few small lumps.
8. Using an ice cream scoop, dish batter on top of the fruit in the muffin tins.
9. Bake for 18-20 minutes until golden brown.
10. Let cool for 5-10 minutes and then carefully turn over the muffin tin onto a sheet tray.

Read the book for more yummy recipes and variations!

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Nectarine Buttermilk Upside-Down Cake - Bi-Rite Creamery

Nectarine Buttermilk Upside-Down Cake

Oh stone fruit. You rock my world. 

Have you been to Bi-Rite Creamery in San Francisco? Oh, some of the best ice cream around! They have two books in print. I picked up Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking & Creating Community Through Food at the library. I've never been to the market, but it is on my list for my next visit. 

They also have this ice cream cookbook - can't wait to get this one! Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery

I used Mango Nectarines to make this cake. I get them from Ken's Top Notch Produce - he's in many Southern California farmer's market. These nectarines are the best...I mean, the BEST. I load up on them every week during the summer.

Melt some butter and brown sugar and pour into the bottom of a 9" x 3" pan. A scattering of sliced nectarines are placed on top. The simple buttermilk cake batter goes on top...and in about an hour, you have something yummy!

This recipe for Nectarine Buttermilk Upside-Down Cake is in the Market cookbook (page 147) and you can use pears, apples or other stone fruits. 

Recipe:

Nectarine Buttermilk Upside-Down Cake

Adapted from: Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking & Creating Community Through Food
Find it on Amazon or in your library (WorldCat listing)

Topping (placed on the bottom of the pan):
6 Tablespoons or 3 ounces or 3/4 of a stick of butter
3/4 c (150 grams) light brown sugar
4 medium ripe nectarines, cut into 1/2" slices (I used three large mango nectarines)

Melt the butter and the brown sugar. Stir until smooth. Place in the bottom of a 9" x 3" round pan.
Arrange fruit on the bottom in a pretty pattern.

Batter:
6 Tablespoons or 3 ounces or 3/4 of a stick of butter, softened
3/4 cup (150 grams) granulated sugar

1 1/2 cup (6 3/4 ounce) all-purpose flour
2 teaspoon baking powder
1/2 teaspoon kosher slat
3 large eggs
1/2 cup buttermilk
2 teaspoon vanilla

Mix together the flour, powder and salt in a bowl. Set aside.
Cream butter and sugar in a mixer with paddle attachment until fluffy, about 2-3 minutes.
Add eggs, one at a time, and beat well between each addition.
On slow, alternately add 1/2 the flour, followed by the milk, then remaining of the flour mixture. Add the vanilla. Do not overbeat.
Spoon batter over the fruit mixture.
Bake in the center oven for 50-60 minutes, until a toothpick comes out clean.
Let rest on a wire rack for 30 minutes and then invert onto a serving platter.
  

  

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Happy Summer and Holiday Weekend!

It's that lovely time of year... when the stone fruit comes back into my life.

Summer.

Awesome.

Just got these from the Farmer's Market. Couldn't be happier with life than right now.

Wishing you and yours have a grand holiday weekend!

- mary the food librarian

P.S. If you are looking for something fun to make this holiday, my friend JustJenn has these cool shave ice cupcakes. She made them back in 2010 and they now appear in the current issue of Food Network magazine!

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Lemon Ricotta Blackberry Muffins

Lemon Ricotta Blackberry Muffins

Maria of Two Peas and Their Pod (who has a pea in the oven right now!) loves ricotta. She has a bunch of recipes using ricotta cheese. When I saw these muffins on her blog, I knew I had to make them.

My local store had a sale on blackberries so I bought a bunch...some for the muffins and more for me to eat with yogurt, oatmeal and just straight out the box. This recipe places a bit of batter in the muffin tin, then place the blackberries on top, followed by more batter. Brilliant technique as it avoids crushing your blackberries when folding them into the batter. A sprinkling of sugar in the raw or turbinado sugar makes a nice crunchy top.

Easy, delicious, moist and perfect for any breakfast or bunch! And if you have leftover ricotta, check out the recipes on Maria's blog :)

Recipe:
Mom-to-be Maria's Two Peas and their Pod blog
Lemon Ricotta Blackberry Muffins

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Agar Agar or Kanten Fruit Jellies (aka Vegan Jello)

Fruit Jellies made with Agar Agar or Kanten

Whew. Tomorrow a new oven gets installed. My cousin bought a double oven. Sweet. I'll be a baking machine in the mornings. But, until then, I'm continuing on my no-bake desserts! Today, more freaking Jello...but this time it is made with agar agar or kanten!

Today, I'm going to my roots for Agar Agar or as it is called in Japanese, Kanten. Oh, Google the term and you'll get lots of info. It's made from seaweed (The Tokyo Foundation has a photo essay). The last time you saw it was probably at the bottom of a petri dish in 8th grade science. You may have seen it in a Japanese restaurant as Anmitsu, a fruit cocktail, red bean and kanten cube dessert.

Agar agar has lots of advantages over gelatin or Jello. First, it doesn't smell like gelatin. When you bloom unflavored Knox gelatin, you know there's gelatin in the room. Second, Agar Agar can withstand warm conditions. Most Asian countries use agar agar and it gets damn hot in the summer. It sets up super fast, even without refrigeration (although I recommend refrigerating your dessert). Since it is made from seaweed, it is vegan and kosher. It's also a "diet" food in Japan. They were on a big kanten craze because it has no calories and lots of fiber...making you feel full. Of course, I add sugar to mine, so don't hop on my diet train.

However, the texture is different! Agar Agar is definitely firmer than Jello - it doesn't giggle or melt on your tongue. Not everyone will like it, but that is their loss. :)

There are a bunch of different products out there. Kanten sticks (found in a Japanese grocery store), agar agar powder and flakes. You need to soak the sticks before use, and I read online that different brands/types might set up different...so I'm making no guarantees on this recipe.

Since I bought my Kanten powder at the Japanese store, the instructions were in Japanese. I photographed the instructions and sent them to my friend, Yuko in Japan to translate! Thanks so much Yuko!! Each envelope has 4 g of powder. I've seen large bags of Agar Agar in the Chinese market too. Everyone says it is crazy expensive in the health food store or vegan section...so you may want to wander into an Asian market if you have one nearby.

By the way, you need to check out Vivienne from Green Cilantro's absolutely beautiful fresh fruit mold - stunning! She's a creative genius! I'm definitely going to try this!

For these treats, here is what I did:
1. Place 2 cups (about 500 cc) of water in a pot.
2. Sprinkle one 4 g envelope of powdered agar agar into the pot.
3. Add 1 cup of sugar (I wasn't adding any fruit juice (a popular option) because I wanted the jelly to be clear...but it was a little too sweet. Sorta like eating firmed up simple syrup. Next time, I'd cut the sugar)
4. Bring to a boil and stir to make sure the agar agar dissolves. Boil for 1-2 minutes.
5. Pour into molds. Remember, agar agar makes things firm up super quick so you need to have everything ready! I used my mini tartlet molds and one ramekin, with fresh raspberries and canned mandarin oranges (my favorite comfort food). I don't use the tartlet shells very often, so it was fun to pull them out!

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Nectarine Buckle - Everyday Food

Why does summer rock?
Two words: Stone. Fruit.

During the "winter" ("winter" is in quotes because, um, I live in Southern California and the three days of rain and week of cold temps (like 50 degrees!!! Freeeeeeezing!!!) is our "winter"), I eat citrus fruit and imagine they are apricots or plums.

So when the stone fruits start popping up in the farmer's market, I know summer is officially here!

This is a super easy, versatile and delicious stone fruit buckle. Everyday Food's original recipe uses peaches and I've made it before with peaches and blueberries.

I hope you are eating your fair share of stone fruit this summer! I'm sad that school is starting soon...a sign that my stone fruit season will be ending soon. :(

Recipe:
Adapted from Peach Buckle from Everyday Food (November 2003)

Nectarine Buckle
Printable Recipe

1/2 cup (1 stick) unsalted butter, softened
3/4 cup plus 2 tablespoons sugar
3 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 pounds nectarines, pitted, peeled, and cut into 1/2-inch pieces (4 cups)
1/2 teaspoon ground cinnamon
1/3 cup sliced almonds

1. Preheat oven to 350 degrees. Line a 9" square baking pan with parchment and butter/flour or spray with Pam with Flour. Original recipe uses a 10-inch cast-iron skillet.
2. In a large bowl, cream butter and 3/4 cup sugar until fluffy. I used a Kitchen Aid with paddle Add eggs, one at a time, and vanilla; beat to combine.
3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated. Fold in nectarines.
4. Spread batter in prepared pan. In a small bowl, mix together remaining 2 tablespoons sugar, cinnamon, and almonds. Sprinkle mixture over top; bake until a toothpick inserted in center comes out clean and topping is golden, 45 to 50 minutes. Let cool 20 minutes before serving.
5. I cut mine into squares and placed them in cupcake liners for easy serving.

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