Europeans do it better. Not the wine, beer, and cheese, which are all great, but the holidays and vacations. A holiday in Europe occupies at least two
weeks. Summer vacation is six to eight. With that much time off from
work, one’s internal clock resets. The mind and body slow down to take
in the pleasures of the moment.
In America “hurry” is always the new
“black”. Racing between appointments, checking out what’s on sale
before we buy, and dropping kids off at soccer, school, or play dates
keeps most people’s nerves frayed. Then when it’s time for the
holidays, with only a few days off from work, it’s difficult to shift
gears. Even though we look forward to being with friends and family during the holidays, entertaining means more work.
Just when we should be relaxing, kicked back on the couch or taking a long walk at the beach, we find ourselves in front of the stove cooking for guests coming over for dinner or making a dish we need to bring to a potluck.
Just when we should be relaxing, kicked back on the couch or taking a long walk at the beach, we find ourselves in front of the stove cooking for guests coming over for dinner or making a dish we need to bring to a potluck.
Short of flying off to Bermuda with a ton
of cash in hand, there's no way around it, except to make cooking take
less time without cutting back on quality. Using easy-to-make recipes means that what
you cook takes less time and effort. While the dessert bakes in the
oven, you'll be out watching the game on TV or canoodling on the couch
with a loved one.
In the interest of lending a helping hand,
here are two recipes that take very little effort but have a lot of
flavor and an exceptionally high wow-factor.
Brown Sugar, Golden Raisins, Fuji Apple-Custard
A variation on an apple pie, the apples
take center stage with custard providing a pillow of creamy sweetness.
The almonds and golden raisins surprise with crunchiness and chewiness,
adding a touch of told-you-so sassiness.
Serves 6-8
Ingredients
6 Fuji apples, washed, peeled, cored, cut into dime sized pieces
Juice from one lemon, about 1 ½ teaspoons
½ cup brown sugar
¼ cup golden raisins, chopped into small pieces
½ cup raw, whole almonds
2 eggs, large or extra-large
½ cup white sugar
1 cup whole cream or half-and-half
½ teaspoon vanilla
Directions
1. Put the lemon juice in a large, baking
dish. As you cut up the apples, toss the pieces in the lemon juice to
prevent discoloration. Add brown sugar, raisins, and almonds, mix well
to coat. Set aside.
2. In a separate bowl, beat the eggs with the sugar until well blended. Add the cream and vanilla and stir to combine.
3. Using a rubber spatula, fold the custard into the baking dish with the apples. Stir well.
4. Place the baking dish in a water bath—a
larger pan with 1” of water—and put into a pre-heated 350F degree oven
on the middle rack.
5. Baking time depends on the size of the baking dish and can be anywhere from 60 to 90 minutes. Be careful not to over-brown the top before the custard sets. If need be, lightly place a sheet of aluminum foil on the top. The dessert is done if the custard doesn’t jiggle when the baking dish is lightly shaken.
5. Baking time depends on the size of the baking dish and can be anywhere from 60 to 90 minutes. Be careful not to over-brown the top before the custard sets. If need be, lightly place a sheet of aluminum foil on the top. The dessert is done if the custard doesn’t jiggle when the baking dish is lightly shaken.
6. Serve at room temperature by itself, with ice cream or whipped cream.
Crystallized Ginger-Custard
If a shallow baking dish is
used, the custard benefits by the creation of a deliciously sticky ring
forming around the outer edge of the plate.
Serves 6-8
Ingredients
6 pieces crystallized or candied ginger, finely chopped
2 eggs, large or extra-large
½ cup white sugar
1 cup whole cream or half-and-half
1/2 teaspoon vanilla
Directions
1. Beat the eggs and sugar together in a
bowl until well blended. Add the cream and vanilla and finely chopped
crystallized ginger. Stir well.
2. Pour the custard into a shallow or deep-sided baking dish.
3. Place the baking dish in a water bath—a
larger pan with ½” of water—and put into a pre-heated 350F degree oven
on the middle rack.
4. Baking time depends on the size of the baking dish and can be anywhere from 60 to 90 minutes. Be careful not to over-brown the top before the custard sets. If need be, lightly place a sheet of aluminum foil on the top. The dessert is done when the custard doesn’t jiggle when the baking dish is lightly shaken.
4. Baking time depends on the size of the baking dish and can be anywhere from 60 to 90 minutes. Be careful not to over-brown the top before the custard sets. If need be, lightly place a sheet of aluminum foil on the top. The dessert is done when the custard doesn’t jiggle when the baking dish is lightly shaken.
5. Serve at room temperature by itself,
with ice cream, whipped cream, or slices of ripe, fresh
fruit—strawberries, mango, grapes, berries.
David Latt is an Emmy-award winning television producer who turns to
cooking to alleviate stress. He shares his experiences with food and
his favorite recipes on his blog Men Who Like To Cook.