Penelope Nejad’s Banana Meringue Pie

Emily Nejad

Emily Nejad and I met last spring when we sat next to each other at a Forth Chicago event for female entrepreneurs. When I sat down and realized who she was, I immediately began fangirling. I had never had one of her cakes, but I had already been following her on Instagram for months, regularly admiring her colorful, textural masterpieces. I asked if she would be interested in sharing a family recipe with me, and I’m so pleased that she said yes!

If you live in Chicago or the surrounding areas, you may already know Emily as the powerhouse behind Bon Vivant Cakes. Emily grew up in southern Indiana, attended Ball State for musical theater, and moved to Chicago. A musician before she was a baker, she and a friend started a band called Celine Neon, whose bright and theatrical videos and energetic electro-pop sound could easily be considered the sonic version of one of Emily’s cakes.

Even though her cakes might seem the product of years of baking experience, the Bon Vivant story is only about two years old. “I was baking for friends and it occurred to me that there might be a market for the cakes I was making. I put up a website and started an Instagram account and went from there,” she says. She was still waiting tables at the time, but after making a cake for a baby shower for a well-known Chicago blogger, her business blew up.

Elegant, whimsical, and each totally unique, Emily tries to ensure that her cakes represent the person ordering them. When you order a cake on her website, she wants to know everything about you. She describes her method on her site: “I want to know your hobbies, your passions, and your favorite band so that I can blast it in my kitchen while I’m baking your cake.”

Emily insists that she does not come from a long line of amazing cooks. “My maternal grandmother is not known for her culinary skills,” she says. “She used to make something called ketchup salad. Holy cow, it is BAD.” Emily’s mother, Penelope, however, has been cooking since she was young. “My mom was the sixth of nine kids. By the time she was a teenager, she was making meals for her whole family.” During college, Penelope met her future husband, an Iranian engineering student with, as Emily describes it, “a gregarious personality and a purple velvet disco suit.” They were married and the couple settled into their roles of bread-winning dad and stay-at-home mom. But in 2009, when the family hit some financial hardships, Penelope decided to go back to work. With her experience cooking for her family and baking during college, she decided to open a restaurant. Emily emphasizes that her mother decided to this “with no experience, in a bad economy, in a one hundred-year-old building, in southern Indiana.” Needless to say, things could have gone badly. “There are many reasons that this was risky, but she did it anyway, because her kids needed health insurance and a college education. So she went to work.” Things have grown quickly for her mother, just as they have for Emily. “Today she owns 3 restaurants, has around 50 employees, and works harder than anyone I know,” says Emily proudly.

Penelope Nejad

The recipe that Emily wanted to share is not a long-held family recipe. Instead, it’s her mom’s banana meringue pie that her mother used to make for holidays and Emily’s birthday. It originated from a recipe in a Presbyterian cookbook from Knox, Pennsylvania, that her mom has tweaked over the years. “Banana cream pie is my favorite pie, hands down,” Emily says. “My favorite time to eat it is at breakfast. There is nothing better than waking up and knowing that there is leftover pie from the night before.”

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Penny’s Banana Meringue Pie

Filling Ingredients:
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups
whole milk
4 egg yolks, slightly beaten
2 tbsp butter, room temp
1 tbsp, plus 1 tsp vanilla
2-3 bananas

Meringue Ingredients:
3 egg whites
1/4 tsp cream of tartar
6 tbsp sugar
1/4
tsp vanilla

Pie Instructions:

Make 1 pie crust of your choice and set aside. (Emily says she prefers an all-butter pie crust. I prefer, and almost always use, this recipe.)

Mix sugar, cornstarch and salt in ½ quart saucepan, making sure that the sugar and cornstarch are mixed thoroughly so that they don’t clump once heat and liquid is added. Add milk.

Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir one minute.

To make your pudding, you’ll temper the hot mixture into the egg yolks: stir half of the hot mixture gradually into the egg yolks, being very careful not to scramble the eggs. When the yolks are warmed, add the hot mixture back into the saucepan with the rest of the hot mixture. Boil and stir one minute.

Remove the pan from heat and stir in butter & vanilla.

Right before you add the hot pudding to the pie shell, add the sliced bananas to the bottom of the pie crust.

Pour pudding into pie shell to set; press plastic wrap over filling.

Refrigerate at least 2 hours but no longer than 48.

After the pudding has set, add the meringue to the pie. Make whatever swirly pattern you’d like with the fluffy meringue. Bake at 375 for no longer than 5 minutes on the bottom third of the oven, checking constantly. It can burn really easily. It’s done when the peaks of meringue start to brown.

Meringue Instructions:

Beat egg whites and cream of tartar, add the sugar 1 tbsp at a time until very stiff and glossy, and then stir in the vanilla. You must use very clean stainless bowl and stainless whisk.

Banana Meringue Pie

Seeing as how Emily and her mom both started their own businesses around food, I wondered if her mom had influenced Emily as an entrepreneur. She says, “My mom and I started growing as entrepreneurs at relatively the same time. There were a lot of parallels in our lives. The advice we pass back and forth to each other is, ‘Trust yourself. Trust your vision. You have something special.'”

If you want to keep up with Emily, follow her on Instagram @BonVivantCakes, where she showcases her cakes, and new creations, like cookie dough chocolate pops (WHAT?!), which you can sample this Saturday, September 23, at Chicago’s West Elm on North Avenue. AND she will be creating edible art for the MCA’s 50th Anniversary celebration on Oct 21st!

Emily, thank you so much for sharing your story, your mother’s story, and this delicious recipe with me! I’m so excited to see what’s next for you!

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Grandma Breckner’s Dumplings and Gravy

Jennifer Breckner

I think the real highlight of this blog, for me, is the amazing ladies that I get to meet and work with. It gives me an excuse to shoot an email to someone and say, “Hey!” and then have a meet-up. I actually met Jennifer where it seems like everyone meets now: Instagram. I gave her a follow, she gave me a follow. We met for coffee and had a lovely time talking about food and family. Jennifer is a writer, educator, event producer and public speaker, focusing on good food, craft beer, art and culture, and combining her background in nonprofit management and art history with her passion for sustainable food systems.

For nearly a decade she has served as a Slow Food volunteer. If you’re not aware of Slow Food, it is an organization that was founded in the 1980s by Carlo Petrini in Italy that promotes local food and traditional cooking. Their motto is, “Good, clean, and fair,” meaning they believe people should have access to naturally produced, high-quality foods at a reasonable price. “The passionate writings of Slow Food founder Carlo Petrini made a connection between my two interests: food and art,” says Jennifer. “I was hooked.”

Her introduction to Slow Food came when she was an art history major studying Italian futurists. She started as the Chicago chapter leader who produced the Farm Roast, the annual fundraiser featuring biodiverse Ark of Taste dishes created by local chefs. The Ark of Taste, Slow Food’s biodiversity initiative, is a catalog of delicious foods in danger of disappearing, that the organization highlights to keep in production and on our plates. Jennifer became the chair of the Midwest Ark of Taste Committee, working with regional volunteers who are passionate about agricultural biodiversity. “I love Slow Food because they advocate for joyful resistance and assert the importance of the cultural aspects of our foodways,” she says.

Jennifer is now stepping into the role of International Councilor for Slow Food, and will serve as a U.S. rep advocating for good food policy at her first global summit in China this October. Her increasing interest in agricultural biodiversity, support for small-scale sustainable farmers and producers, and desire to contribute to nonprofit organizations has recently brought her to Chicago’s venerable Green City Market Junior Board. Jennifer is also passionate about craft beer and serves as Lead Event Ambassador for Brooklyn Brewery in Chicago, where she conducts taste education workshops and promotes the brewery’s portfolio at events around the city.

Jennifer grew up near Youngstown, Ohio, and her interest in food comes from her family. “I’m lucky that both sides produced good cooks—simple, working-class fare. I had many years of sitting down to family dinners at home or with extended family, or spaghetti dinners, pierogi and haluski, and potlucks at various churches.”

She decided to share a recipe with me that she remembers her grandmother making for Sunday dinner, a meal that was an important part of her childhood. “After my parents divorced in the 1970s and my father moved back in with his parents for a couple of years,” she says, “my grandmother insisted that we come on Sundays and sit down for dinner. She knew that in the chaos of a family post-breakdown that my brother Jeff, my sister Natalie, and I needed stability, unconditional love, and the comfort that only food and your grandmother could offer.”

Julia and Andy Breckner

Her grandmother, Julia Henrietta Ryznar, grew up in Ohio, the daughter of Polish immigrants. “She had a tough life. Her mother suffered from mental illness and was institutionalized. Her father committed suicide,” Jennifer told me. “She dropped out of school after the eighth grade because at the time education for women, especially poor immigrant women, was not a priority.” Julia was married to Jennifer’s grandfather, Andy, for over fifty years. “Given my grandmother’s difficult and painful childhood one could understand if she ended up a bitter, sad person. Yet, she was happy and joyful. She lit up a room and you just loved being around her. She loved being a wife and a mother, but shortly before she passed away she offered that her only regret in life was that she never got a job in a ‘dime store’ so that she could have something of her own.” That lesson had a major impact on Jennifer. “My own desire to both have my own projects and passions and find solace and comfort in my home and at the dinner table are directly affected by that.”

Grandma Breckner

Jennifer said her grandma would serve her dumplings and gravy with chicken paprikash and lemon-garlic broccoli. When Jennifer makes this dish, she has her own version of the chicken and her brother has a slightly different way of making her broccoli. “The most interesting thing to me now,” she says, “is how we’ve all taken that basic recipe and added our own twist to it.”

Grandma Breckner’s Dumplings and Gravy

Dumplings
Ingredients:
1/2 cup flour per egg (for example: 3 eggs, 1 1/2 cups of flour)
2 tbsp fresh parsley, or 1 tbsp dried
Note: If using less than three eggs, add 1/4 tsp of baking powder to the flour.
1 tbsp olive oil

Instructions:

Put a pot on the stove with water and bring to a boil.

Add 1 tbsp of water to the egg and beat until fluffy.

Slowly add flour, parsley, and baking powder (if using less than 3 eggs). Gently mix until slightly sticky but consistent. Add 1 tbsp. of oil to the mixture.

Spoon approximately 1 tbsp. of flour mixture into the boiling water. (Note: Put your spoon in the water prior to putting in the flour mixture to avoid the flour sticking to the spoon.)

Boil for 15 minutes but keep an eye on them because you don’t want to overcook. The dumplings will rise to the top. You can either pull them out individually or wait until all are done and put a cup of cold water into the pot then drain the dumplings into a strainer.

Season with salt and pepper.

Gravy
Ingredients:
2 heaping tbsp sour cream
4 tbsp flour
1 chicken bouillon cube or 1-2 cups of broth
2 cups water

Instructions:

Slowly mix the sour cream and flour together.

Add 1/2 cup of broth to the mixture and continue to stir.

Add this to the water and bring to a boil.

Lower heat and stir continuously until it thickens.

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A delicious meal, made with simple ingredients. These are the recipes that I like to showcase on this blog. Not the flashiest or sexiest recipes, but those that elicit the happiest memories.

Jennifer agrees. She told me that when working at the Art Institute several years ago, Anthony Bourdain was visiting for a lunch and book signing. “Bourdain told the crowd that cuisine developed because of the contributions of poor people who often were given the leftovers of an animal or the least desirable produce and had to make something edible from it. He offered that if you are given the best cut of meat you need to do very little to make it taste delicious. His words meant a lot to me then for it was the first time that I understood the contributions of poor people to culinary life.”

If you want to follow Jennifer, you can check out her website, or you can follow her (and Ark of Taste) on Facebook and Instagram. Just look for the handle @jenniferbreckner  and @midwestarkoftaste.

Jennifer, thank you so much for sharing your grandmother’s recipe and how it had such an impact on your life!

Raspberry Peach Galette

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The big news this week: the eclipse! Did you watch it? Great! I didn’t. I had jury duty. (I didn’t get called.) But I did get to watch live coverage of the eclipse on the jury waiting room TV, preceded by The View, and followed by General Hospital. That’s a good day.

Inspired by everyone’s excitement for the eclipse, I made a solar-inspired raspberry peach galette. Galettes are, in fact, my freaking favorite. If you come to my house for dinner, you’re likely going to get a galette for dessert. It’s so easy to make, it’s great served at room temperature, and it’s even better loaded up with whipped cream or ice cream. It’s perfection, really. This little late-summer galette is especially perfect because it’s positively loaded with sweet, juicy peaches.

Native to China, the peach is a member of the Rose family. Eventually it was widely cultivated in Persia, present-day Iran, which is where it received its scientific name “persica.” From Persia, the peach made its way to Europe, and by the 1500’s, Spanish Franciscan monks had introduced the peach to the Americas. Peach trees were planted all up and down the Eastern Coast of the United States. But the fruit did not take off in America until the 19th century.

Georgia, now known as the peach tree state, received that distinction after the Civil War ended. Fruit growing had not been pursued by many farmers in the South. However, in the 1850’s, a Belgian father and son, Louis and Prosper Berckmans, purchased land in Augusta, GA, in hopes of showing the importance of fruit and ornamental plants as an industry in the South. By the time slavery was abolished, the Berckman’s orchard had grown considerably and needed laborers. Freedmen, now needing employment, began working in the orchards. This work allowed the industry to grow considerably throughout the country. And though the peach is synonymous with Georgia, it is also the state fruit of South Carolina and the familiar phrase “Georgia Peach” is actually in reference to a woman’s complexion, rather than where she is from. Today, California is the largest producer of peaches in the United States.

Raspberry Peach Galette

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Raspberry Peach Galette
Makes one 8-in galette. Serves about 4. I always use this recipe from Jacques Pepin as a general galette-making guide.

Ingredients:

Crust:
3/4 cup all-purpose flour
1/8 tsp salt
6 tbsp unsalted butter, cubed and very cold
3 tbsp water, very cold

Filling:
2 tbsp sugar
2 tbsp ground almonds
2 tbsp all-purpose flour
8 oz. raspberries, washed and dried
2 large or 3 medium yellow peaches, washed, pitted, and thinly sliced

Topping:
2 tbsp unsalted butter, cubed
2 tbsp sugar

Instructions:

In a food processor, mix the flour, salt, and butter for a few seconds. Add the ice water and process again for a few more seconds. The butter should be smaller than pea-size. At this point, the mixture will still look crumbly.

Pour the contents of the processor out onto a lightly floured surface. Begin pulling the mixture together until it forms a ball.

Roll the dough out into a 10-inch circle. You can trim the edges if you like, but it’s not necessary. Place the dough onto a parchment paper-lined cookie sheet. Refrigerate for 20 minutes.

Preheat oven to 400 degrees.

Combine the sugar, ground almonds, and flour and sprinkle over the center of the dough, leaving an inch and a half of dough naked at the edge.

Lay the peach slices in a single layer over the sugar mixture, being sure to still leave an inch and a half edge. Then arrange the raspberries on top of the peaches in a single layer. Add another single layer of peaches over the top of the raspberries.

Sprinkle the cubes of butter over the top of the fruit. Sprinkle most of the 2 tablespoons of sugar over the fruit and butter, reserving about one teaspoon.

Fold the sides of the dough up over the fruit and sprinkle the remaining teaspoon of sugar over the edge of the crust. Refrigerate for 10 minutes.

Bake for 45-55 minutes, until the fruit is soft and juicy and the crust of the galette is golden brown.

Allow to cool to room temperature, slice, and enjoy!

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This galette was maybe piled a little high with fruit. The beauty is, galettes are perfectly imperfect. As long as the fruit is tucked enough inside the fold, it will cook down. You might have some juice overflow, but it’s still going to come out fantastic. And, obviously, we’re spoiled right now with the abundance of fresh, beautiful peaches in the grocery store. Quite honestly, I made a peach and blueberry galette last winter for Christmas dinner, completely out of season, and it was still delicious. My guess is that it had something to do with a lot of sugar and an hour of cooking that makes pretty much any fruit incapable of being anything except delicious. It’s nearly impossible to mess up. Give it a try and let me know what you think!

Zwetschgendatschi or German Plum Cake

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I first heard of Zwetschgendatschi when NPR did a Found Recipes piece on pastry chef and author Gesine Bullock-Prado (also the sister of Sandra Bullock). Bullock’s father was American, but her mother Helga was a German opera singer. She talks about how difficult it was for her to make this cake after her mother died. It was powerful to read this, and I have seen something similar while collaborating with ladies on this blog about their own family recipes: Sometimes sharing is easy for them, they’re excited to share, and excited to talk about their family dish, but sometimes it’s very difficult. Memories are baked into food and can bring up surprising emotions if you’re not ready for them.

This particular dish, Zwetschgendatschi, is sometimes called “Summer Cake.” The cake is traditionally made with Damson plums, which are tiny, dark purple, oblong plums that only ripen for a few weeks a year around August. This plum is slightly more tart than most plums you will find in the grocery store.

When made in sheet cake form, it is more pie or tart than cake. An alternate version calls for a yeast dough with no streusel on top. Whichever recipe is used can give you a good idea where someone is from in Germany. In parts of Central Germany it is known as Quetschekuche, while in the western region it’s known as Prummetaat, and in Bavaria or Austria it is more often known as Zwetschgendatschi. The people in Augsburg, in Bavaria, claim to be the creators of the recipe. The city’s nickname is “Datschiburg” in reference to the cake, and the arrangement of the plums on top of the cake are said to resemble the pine cone on the city’s coat of arms. Their version uses a shortbread crust, which is what I used here.

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Zwetschgendatschi
Makes one 8″ tart. Slight variation on this recipe from NPR.

Ingredients:
For crust:
1 1/4 cup all-purpose flour
1/4 cup cornstarch
1/4 cup, plus 1 tbsp sugar
1/2 tsp salt
3/4 cup unsalted butter, cubed and very cold (1 1/2 sticks)

For filling:
1 egg yolk
1 tbsp whole milk
1 tsp vanilla extract
About 10-14 small-to-medium plums (Damson, or Italian Prune Plums)

For topping:
1/8 tsp nutmeg
1/4 tsp cinnamon
1 tbsp sugar

Instructions:

Whisk together the egg yolk, whole milk, and vanilla. Set aside.

In a food processor, or large bowl, combine the flour, cornstarch, sugar, and salt. If using a food processor, add the butter to the bowl and process until the butter pieces are a bit smaller than pea-sized. If using a bowl, cut the butter into the flour mixture. Add the egg yolk mixture slowly. Process or mix with your hands until the mixture just begins to stick together. It will still appear crumbly.

Pour out the mixture onto a lightly floured surface. Pull the mixture together, kneading until all the dry parts are combined. Form into a disc, wrap in plastic, and refrigerate for 30-45 minutes.

Preheat oven to 350 degrees.

Remove the pits from the plums, and quarter. Set aside.

Using your fingertips, press the dough into a 8-inch tart pan. Reserve a golf ball sized portion of the dough to sprinkle over the top.

Arrange the plum quarters over the top of the tart. Crumble the remaining dough and sprinkle over the top.

Mix together the nutmeg, cinnamon, and sugar. Sprinkle mixture evenly over the top of the plums.

Bake for 35-45 minutes, until the plums are very tender.

Allow to cool completely and then enjoy!

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This cake can be made with other varieties of plums, but make sure they are not overly ripe, which would make them very sweet and too juicy. Italian prune plums are a good alternative to Damson plums, if you can find them. (Prune plums are what I used for this recipe.) I relied on the recipe given by NPR, but I did find a recipe in a newspaper from the 1980’s that suggested adding a little nutmeg and cinnamon to your sugar mixture to sprinkle over the top, and that seemed like a heck of an idea. While it looks a little oozy in the photos above, that does not do it justice. The smooth, buttery shortbread crust holds up wonderfully against the juicy fruit.

I hate to tell you this, but summer is almost over. Now is the time for summer cake! Do it for the season.

One final thought: It always seems strange to be writing about food with everything happening in the world. I’m baking and researching history as a way to work through and try to understand what’s going on in our country, and how I can help. I’m mad, and appalled, and disappointed. We owe so much to the diversity that built this nation. Every recipe that I feature on this site is influenced by countries and peoples from around the world. I have said before that I wish to generally keep politics off this food history blog–it’s supposed to be fun and delicious, you know. However, humanity is not political, and this argument is not about liberals or conservatives, it’s about our fellow humans. We are all equal. It seems elementary to say but, it turns out, some people still don’t understand the concept. If you don’t agree, I don’t expect any of my posts about border-crossing recipes to make any sense to you. For everyone else: Let’s bake together.

Mini S’mores Pavlovas

Mini S'mores Pavlovas13

This post could have been about ice cream cones. I’ve really been down deep in state history the last few weeks. The ice cream cone has a fun little history, it’s the state dessert of Missouri, and August 10th is Missouri’s anniversary as a state. But today is, wait for it, National S’mores Day. S’mores! So how could I resist making a S’mores recipe? Especially when they’re as cute as these little Mini S’mores Pavlovas?

Leave it to me to take a beautiful, elegant dessert, like the pavlova, and turn it into the equivalent of a smash cake. The idea of making a S’mores pavlova came to me when I made a regular pavlova last winter and Alex kept saying how much it tasted like a toasted marshmallow. That got me thinking how the base of a pavlova is really just 1/3 of a s’more.

The first “recipe” for S’mores was published in 1927 in the book Tramping and Trailing with the Girl Scouts. The recipe published in this book called them Some Mores, which of course was later abbreviated–thank goodness. As everyone 90 years later knows, they are composed of a rectangle of chocolate and a toasted marshmallow sandwiched between two graham cracker squares.

The snack, in the 20s, would have been both portable, and may even have been considered healthy. Why? The root pulp of the marshmallow plant has been used for thousands of years for medicinal and confectionery purposes, from ancient Rome, Egypt, and parts of Western Asia. However, the process for creating medicine or candy from marshmallows was lengthy and costly, so it was a delicacy reserved only for the higher classes.

By the Middle Ages, marshmallow root was being used in Europe to relieve minor irritations, such as sore throats. Eventually, French confectioners began whipping the sap into a spongy substance together with egg and sugar, which would be more recognizable as today’s marshmallows. When the marshmallow made it to the United States, in the early 1900s, mallow had been replaced by gelatin (basically stripping it of any health benefits). There it was sold in tins for mass consumption.

The graham cracker was inspired, in part by a 19th-century minister, Sylvester Graham. Graham believed that practicing temperance, abstinence, and vegetarianism was the only healthy and pure way to live. While he did not invent graham crackers, his propagation of eating only whole grains led to the creation of the graham bread, and graham crackers.

In the 1890’s, Milton S. Hershey owned a successful caramel company, but after witnessing the chocolate-making process at the World’s Columbian Exposition in Chicago in 1893, he sold his caramel company and, by 1900, he was creating his Hershey Chocolate Bar.

Around the early 1900’s, someone had already figured out that these three were a match made in heaven. By 1927, when the S’mores recipe was published, there were other chocolate-marshmallow snacks already on the market, including Moon Pies and Mallomars. Perhaps the girl scouts were trying to recreate a treat they had already had before.

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Mini S'mores Pavlovas

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Mini S’mores Pavlovas
Makes one 9-inch pavlova or eight 1-layer or four 2-layer pavlovas.

Ingredients:
Pavlova:
4 large egg whites
1 cup sugar
1 1/2 tsp cornstarch
1 tsp vanilla extract
1 tsp lemon juice

Topping:
1 cup heavy whipping cream
1 tbsp sugar
1 tsp vanilla extract

3-5 graham crackers, crushed

4 oz semi-sweet chocolate chips
1/2 cup heavy whipping cream

Instructions:

Preheat oven to 250 degrees.

Line a large cookie sheet (12″ x 18″) with parchment paper. Outline eight circles using the the mouth of a drinking glass, about 2 1/2 inches in diameter, onto the parchment paper with a pencil. Flip the parchment over on the baking sheet, so the pencil markings are face down.

In a very clean, very dry mixing bowl (or stand mixer bowl), add 4 egg whites. Be sure there are no yolk remnants.

Mix together the sugar and cornstarch in a separate small bowl and combine.

Begin beating the egg whites on medium speed, until you notice that the mixture becomes frothy, and then smooth. You will begin to notice soft peaks.

Add the cornstarch-sugar mixture to the egg whites two tbsp at a time, beating for about 30 seconds in between each addition, gradually increasing the speed of your mixer during each addition.

Add the vanilla and lemon juice and mix for 30 more seconds to make sure everything is combined.

Immediately after mixing, spoon or pipe the mixture into each of the eight circles on the parchment paper.

Bake for 50 minutes at 250 degrees, then turn off oven and allow the pavlovas to cool in the oven for 10 minutes, without opening the door.

As you wait for the pavlovas, begin making the remaining ingredients. For the whipped cream, whip together 1 cup of heavy cream, 1 tbsp sugar, and 1 tsp vanilla. Keep in refrigerator until you’re ready to use. For the ganache, add the chocolate to a heat-safe bowl. Heat the 1/2 cup of heavy cream until it’s just beginning to simmer. Pour the simmering cream over the chocolate and allow to sit for 10 minutes. After 10 minutes, begin stirring the mixture and it will begin to form a smooth, dark ganache. Allow to cool completely before using. Crush the graham crackers with your hands or in a food processor. Set aside.

Remove the pavlovas from the oven and transfer to a cooling rack for about 10 minutes, until completely cool.

Arrange pavlovas on individual plates. Top with whipped cream, chocolate, and graham crackers.

Serve immediately.

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There is no marshmallow sap in this pavlova, just a simple combination of five ingredients, baked in the oven instead of toasted over an open fire, drizzled with chocolate and sprinkled with graham cracker dust. Perfect for when you’re around a dinner table, instead of a campfire. (And, if you’re worried about the fact that you’ll have 4 leftover egg yolks, I know a great banana pudding recipe that uses that many exactly!)

Peace out, Girl Scout!
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Watermelon Lime Granita

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August 3rd is National Watermelon Day. At least this one make sense, you know? Sometimes the national food days are completely off.

When it comes to melon, I’m partial to cantaloupe, but it’s hard to deny the appeal of the sweet and juicy watermelon in the summer. “When one has tasted watermelon, he knows what the angels eat,” as Mark Twain put it.

I looked into the history of the watermelon, which I knew nothing about. Watermelon, it turns out, has a long story.

Watermelon originated in Africa more than 5,000 years ago, possibly in the Kalahari Dessert. During these times, before the fruit was cultivated into the sweet treat we think of today, the watermelon was used predominately as a water source when traveling long distances, as the pulp is about 90% water. Researchers have found hieroglyphs on the tombs of Egyptian pharaohs, and even remnants of watermelons buried alongside the mummies to keep them hydrated on their journey to the Underworld.

The use of the watermelon as a canteen of sorts may also have been responsible for its spread across the world. Watermelon was introduced to the New World in some measure by European colonists, but predominately by African slaves, as early as the 1600’s. The history of its cultivation in the States is intertwined with the ugly history of race, and it has served as a reminder of the injustice of slavery and as a sign of the independent success of former slaves after Emancipation. Unfortunately, as former slaves used the watermelon to assert their freedom, by growing and selling the fruit, the watermelon also became a racist symbol with a nasty connotation.

New immigrants to the States claimed it for their story too, growing watermelon as a treat unto itself on their small farms. Farmers in the Plains states, particularly Nebraska and Oklahoma–where it is the state vegetable (that’s a whole separate controversy)–a good watermelon crop became the symbol of prosperity.

Like so many foods that we eat in the United States today, if it had not been for the intercontinental voyages of the human race, just and unjust, willing and unwilling, out of curiosity, or need, or coercion, our diet in North America would be very different than it is today.

The watermelon recipe I made is much simpler than the millennia-old history of the watermelon: Granita! Granita was created in Sicily (where watermelon was brought during the Middle Ages by the Arabs.)

If you had asked me a few days ago if I had any interest at all in granita, not to mention if I even technically considered it a dessert, my answer would have been a resounding, “No.” To be honest, when starting this recipe, my main goal was to find a way to use up some of the 9,000 lb watermelon that we bought. My focus was on procuring the rind to make some watermelon rind preserves and pickles after being inspired by the watermelon episode of my favorite show A Chef’s Life. (Fun fact: The first cookbook published in the U.S. in 1776 contained a recipe for watermelon rind pickles.) But I wanted to make something easy and refreshing, and a big jug of watermelon rind pickles just wasn’t piquing my interest.

My second inspiration came in the form of a cocktail. One of my favorite bars/restaurants in the city, Little Bad Wolf, makes a delicious drink featuring a scoop of basil and Peychaud’s granita slowly melting in a tequila cocktail bath. So, to celebrate the humble watermelon, I thought I would make a watermelon granita and, instead of splashing it in a cocktail, just eat it all at once.

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Watermelon Lime Granita
Makes about 6 servings.

Ingredients:
4 rounded cups (seedless, or seeded) watermelon, cubed
Juice of one small lime (About 1 tbsp)
1/3-1/2 cup sugar (depending on how sweet your watermelon is)
1/2 cup heavy cream, optional

Instructions:

Combine watermelon, lime juice, and sugar in a food processor or blender. Blend until mostly liquefied. If there are still bits of pulp, that’s fine.

Pour into an 8 x 8 x 2-in pan. Refrigerate for about 2 hours, scraping the sides of the pan into the center of the mixture every half hour.

Serve with a dollop of whipped cream and enjoy!

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A simple, no-cook recipe for the dog days of summer. Pro tip: I list the whipped cream as “optional” in the recipe, but it shouldn’t be. Don’t question it. I’ll admit I was skeptical, but something about the combination of crunchy ice and silky cream together is magical. Also, maybe you could scoop this granita into a tequila cocktail. It won’t be the worst decision you make this summer.

Chocolate Krispy Treat Sandwiches

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My favorite human turns 30 years old today! I’ve made no secret of the fact that I love birthdays (my birthday! friends’ birthdays! strangers’ birthdays!). I also believe that birthdays should be celebrated for no less than a month, particularly if they are 30th birthdays! Alex doesn’t agree. He doesn’t like celebrations, particularly if they are celebrating him. He also doesn’t like cake, which I will never understand.

So, instead, we started celebrating last week, a whole three weeks shy of full birthday celebration. Per his request, we saw the anxiety-inducing Dunkirk on opening night at the Music Box. (Really, truly spectacular, if your heart can take it.) Tonight, we will have a nice dinner and some drinks. Tomorrow, we’re both taking off work and making a special trip to Werewolf Coffee Bar, and going to Sunset Pho Caffe for dinner with Alex’s dad. This weekend, we’ll probably make our way over to the Newberry Library’s Book Fair and celebrate with some friends. And, before the weekend is over, I suspect we’ll eat more than a few hot dogs. (Alex claims to never have food cravings, but this man has been talking about hot dogs, like, a lot.) For dessert, we will not have birthday cake.

Since cake was off the table, I tried to plan a celebratory dessert that captured the genius that is my wacky husband. Things I know about Alex are this: He is particularly fond of chocolate. A chocolate fiend, in fact. He’s been known to devour entire bags of semi-sweet chocolate chips. So, chocolate, sure, we’re getting somewhere.

The sandwich cookie is also a favorite. Alex’s love of cookies, particularly cookie sandwiches, knows zero bounds. His Instagram handle is @eatingcookies. No joke. (Don’t go looking for cookies there, though. He mostly takes pictures of garbage during our walks around the city.)

Finally, when I ask him about desserts he would like to try, they are almost never fancy. A while back, out of the blue, he mentioned he had read an article about an Australian snack called Chocolate Crackles. Essentially, this is a cupcake-shaped, chocolate Rice Krispies treat.

So, I combined the three, chocolate, cookie sandwiches, and Crackles, into a dessert truly fit for a 30-year-old man’s birthday.

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Chocolate Krispy Treat Sandwiches
Makes 24 rounds; 12 filled sandwiches. Slightly adapted from this recipe.

Ingredients:
For krispy treats:
6 tbsp unsalted butter, plus more for greasing the cookie sheet
1/8 tsp salt
10 1/2 oz bag of marshmallows
6 oz semi-sweet chocolate, roughly chopped
3 tbsp cocoa powder
1 tsp vanilla extract
7 cups rice cereal (like Rice Krispies)

For filling:
1 cup creamy peanut butter
1/2 tsp salt
5-6 tbsp powdered sugar
1 tsp vanilla
1/2 cup heavy cream

Instructions:
For krispy treats:
Butter a 12″ x 18″ cookie sheet.

In a large saucepan, melt 6 tbsp of butter over low to medium heat.

Once melted, add the salt, marshmallows, semi-sweet chocolate, and cocoa powder. Stir until combined and the marshmallows have completely melted. Remove from heat. Add the vanilla.

Add the rice cereal and stir until completely coated.

Immediately pour onto the buttered cookie sheet. Using your hands, or a spatula, press the mixture into the pan, filling to the edges. If you have a bit of leftover butter from the stick you used, you may find it helpful to cover your fingertips or the spatula with a bit of the butter while pressing to keep the mixture from sticking.

Once you have completely filled the pan with an even layer, refrigerate for about 15 minutes.

Using a 2 1/2-in round cookie or biscuit cutter, punch out 24 circles and move to another cookie sheet or plate.

For filling:
In a small bowl, beat the peanut butter, salt, powdered sugar, and vanilla until completely combined and smooth. In a separate bowl, beat the heavy cream until it forms stiff peaks. Add the heavy cream to the peanut butter mixture and fold together until combined.

Fill two rounds with peanut butter cream, press together, and enjoy!

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So, to recap–Rice Krispies Treats are good. Chocolate Rice Krispies Treats are better! Chocolate Rice Krispies Treats, filled with peanut butter cream are the best of all! Maybe they’re not the most grown-up dessert. No, they’re definitely not. But, being a grown-up is overrated anyway. Even as I was writing this last sentence, my brain was thinking, “You know what would be really good? Some peanut butter ice cream smooshed between two chocolate Rice Krispies Treats!” Omg brb gtg make some ice cream sandwiches!

Happy birthday, my love. Welcome to your 30’s!