Retro Recipes and Traditional Fare

When my friend Sara from Culinerapy visited Concord, Mass. last year, she made a reader’s pilgrimage to Orchard House, the historic home of Louisa May Alcott. Since Sara and I (and half the women we know) share an abiding love for Alcott’s 1868 novel Little Women, she sent me a thoughtful souvenir: the author’s recipe for Apple Slump. It’s a homey, deliberately simple dessert, comfort cousin to fruit buckles, bettys, cobblers, grunts and pandowdys. Still, reading the calligraphy-script recipe, I could see where I might tweak it. And I thought, who am I to edit Louisa May Alcott?

Not editing, really. Finessing. Alcott may have mastered prose at the desk, but in the kitchen she was likely closer to Jo March, for whom the “bread burned black” and the “cream turned sour.” Making Apple Slump would be like cooking with Ms. Alcott’s domestically-challenged ghost, and while I cored and sliced I considered my years reading and rereading the March girls, picturing Amy’s limes, Meg’s vain high heels and lonely Jo in the attic with apples, writing and cursing scarlet fever, the villain that stole Beth. I regretted that my little tweaks – dash of vanilla, an extra apple – could not make Laurie come to his senses and dump Amy. Pecans would add crunch but they would never make Jo marry Laurie, nor bring Beth back. They’re a matter of personal taste, like my feelings about Meg wedding that dull John Brooke, and while they won’t change the story they can at least enhance Ms. Alcott’s kitchen legacy, and certainly perk up the Slump.

Cool as a cucumber…and on the hottest of summer days, a refreshing and cool treat is hard to pass up. Thinly sliced, set on ice, and seasoned with a dash of basil, salt, and pepper, this easy breezy salad is sure to be a hit at your table…it is at this Farmer’s table!

With summer in full swing, produce is bountiful and delicious, and sometimes, the best way to enjoy the bounty is through a simple yet very elegant salad. Shallots or Vidalias make for lovely complements to this dish and a bath of white balsamic vinegar is the perfect dressing. I sweeten the vinegar with “just a spoonful of sugar” and this step actually adds a depth of flavor and volume as well, contrasting the bitter, salty, and tangy of the onions, cucumbers, and vinegar. If you love onions, go with Vidalias…if you like onions, stick with shallots for a milder flavor – it’s a winner either way. A few leaves of basil, shredded or julienned add that marvelous dose of flavor that only fresh garden herbs can…the small leaves of African Blue basil are tres magnifique yet any good basil will do!

This strikingly beautiful dish has a special place in my heart, for it is one of the first things I ever learned how to prepare. The soft green and cool white of the cucumbers, their opalescence of sorts, the ice chips, the crisp onions and sharp vinegar made for a sensual dish – engaging sight, smell, taste, and touch.

Sour cherries are revered for their tart taste, aroma, and flavor. They're a special fruit with lots of versatility in both sweet and savory recipes. In Hungary, sour cherries are king in early summer. They're too tart to enjoy fresh, though some people do eat them that way. Sour cherries are much better in recipes: tarts, pies, cakes, compotes, brandied cherries—these are some popular recipes. Here in the States sour cherries are pretty rare and hard to find, and their season is short, but they are in season now. If you look hard enough you'll find these red jewels in farmers' markets, especially on the East coast.

I love sour cherries in every which way, especially in sweet recipes, like pie and even soup. When I was a kid my mom would make sour cherry cakes and tarts, but she almost always used canned or jarred cherries, because it was difficult to find fresh ones. Luckily for me, I picked up two quarts of sour cherries at Cheerful Cherry Farm at the Union Square Greenmarket this past week. Immediately all the possibilities of what to make swirled in my mind. But I knew that making a sour cherry cake like my mom's would be the perfect choice.

When ever we go out for barbque, I always, choose baked beans as one of my sides. There is something so satisfying and so comforting in eating a dish like this along with my tri-tip sandwich and a double portion of asian slaw.

I have had this particular recipe for baked beans in my repertoire for over 25 years. They serve a crowd – a very large crowd. Therefore, I only have a few opportunities through out the year to make this dish. Using only 5 ingredients, cooked slowly in the oven for about 5 hours, these baked bean are always the star of the evening.

This past July 4th, we celebrated the day with our good friends and 60 of their nearest and dearest. When I heard the number of people I asked if I could make my homemade baked beans. My friend, B, responded with, “my husband will love you and covet the whole pot, please do”.