You know strawberry season is coming to a rapid close in Michigan when you head to your favorite "u-pick" farm and the berry patch is almost deserted. One morning this week, my friend Cathy and I went to Verellen Orchards, a nice spot about a half-hour's drive from Berkley, the small city where we both live.
It was a sunny, breezy day. As we stepped inside the open-air farm stand to check in, the sweet, humid scent of strawberries saturated the air.
Empty berry baskets in hand, we made our way into the rows of low-growing plants. Aside from one lone woman a short ways away, intently working to fill her basket, we had the patch pretty much to ourselves. The few viable strawberries still in the field were well concealed beneath that distinctive bushy foliage. I picked less than half of one flat, all in all, and most of the fruit I took was very small, blood red, and incredibly juicy. Many of my strawberries were almost past their prime.
Once I got them home and had a chance to give them all a good close look, I realized I'd have to weed out quite a few and discard them. The next morning, feeling that familiar yen to bake and realizing there was no time to waste in making use of my limited haul, I briskly sorted, cleaned, and trimmed the remaining fruit, then spent a few minutes paging through cookbooks looking for a quick recipe to make good use of what I'd salvaged before it all turned into a fragrant bowl of rose-colored mush.
I soon found one that fit the bill. In adapting it from a formula for strawberry walnut bread, in The King Arthur Flour Baker's Companion, I made a number of changes. Chief among them, I left out all of the walnuts. Walnuts and strawberries don't always fraternize successfully, as far as I'm concerned. Flung together in a salad, they have a reasonable shot at getting along, but in baked goods I'm often doubtful about their compatibility.
Also, in terms of adaptations, I used about two-thirds mashed strawberries, along with one-third mashed ripe banana, instead of using strawberries alone. (That languishing banana was starting to resemble a Dalmatian with no get-up and go. I had to put it to work somehow.) You could, though, use all mashed berries and no banana if you like. Bananas are not mandatory.
Oh, and you'll notice the recipe calls for a tiny bit of lemon oil; this, too, is not mandatory, so don't panic. I realize not everyone has this stuff laying around. If you like, add in a little lemon zest, lemon extract, or lemon juice instead. Or, nix that citrus aspect entirely.
I thought my 13-year old son, Nathan, wouldn't detect the pathetically small amount of lemon oil that I used, but I was wrong. As usual. He has no use for baked goods that contain anything citrusy, and he identified the barely perceptible presence of lemon after about two bites of this bread. He remarked to me, with mild adolescent disdain, "Mom, I can always tell when you put lemon in baked stuff. And I can always tell right away whenever you poison your baked goods with zucchini, too." Yeah, okay dude. I get it. But no one said anything about zucchini so just simmer down.
Moving on . . . in addition to the alterations above, I adjusted the amount of salt upward (and I used kosher salt), added in a wee bit of baking powder to give the loaf some extra oomph, and last but not least I made the strategic decision to add in two generous tablespoons of whole ground flax-seed meal. You ever use this stuff? I'm kind of a newbie with it, but so far I like it.
Used judiciously, even a little flax-seed meal adds a rich golden color, ups the nutritional benefits (flax is a mega-supplier of Omega 3, antioxidants, etc.), and lends an interesting dimension to the overall flavor of certain baked goods that white flour simply can't provide. If, though, you couldn't care less about using the ground flax-seed meal (I understand), just leave it out and add in a couple extra tablespoons of white or whole wheat flour. The resulting loaf will just be less golden brown throughout, but I'm sure it'll still be darn tasty.
When all was said and done, I was more than satisfied with this bread, and completely content with the alterations I made. It's a quick bread that's moist but not wet, mildly sweet yet not at all bland, and substantive without being heavy. I topped it off, right before it went into the oven, with a sprinkling of sanding sugar--always a nice touch on this kind of item. This baby can be put together in a flash, and the one loaf that I made finished baking in about 40 minutes.
Preheat oven to 350 degrees. Grease and flour, or spray with baking spray, a 9" x 5" loaf pan.
1 and 1/2 cups All-Purpose flour (I used unbleached)
2 Tbsp. whole ground flax-seed meal
1 cup sugar
1/2 tsp. baking soda
1/4 tsp. baking powder
Scant 1/2 tsp. salt (I used kosher)
A pinch of nutmeg (I used whole nutmeg)
1/4 tsp. lemon oil
2 eggs, large
3/4 cup mashed ripe strawberries
1/2 mashed ripe banana
1/2 cup vegetable oil (I used canola
1 to 2 Tbsp. of sanding sugar (or granulated sugar)
Whisk together the flour, flax-seed meal, sugar, baking soda, baking powder, salt, and nutmeg in a large bowl.
In a medium bowl, mix together the eggs, lemon oil, mashed strawberries and banana, and oil.
Add the liquid ingredients to the dry ingredients, and fold with a spatula only until all the batter is just moistened.
Pour the batter into the prepared pan and sprinkle the top with several pinches of sanding sugar, or granulated sugar. Bake the loaf for about 40 minutes, until golden brown and a toothpick inserted in the center comes out mostly clean. Check the bread about 20 minutes into the baking time. If the bread appears to be browning too quickly, cover it lightly with foil.
Let the baked loaf cool in its pan, on a rack, for 15 minutes. Remove it from the pan and let it finish cooling on the rack,
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Jane's Sweets & Baking Journalwas born of my ever increasing desire to learn more about the baking and pastry arts, and of my love for anything and everything related to baking. Just as food is meant to be shared, so is knowledge among bakers and among those who enjoy delicious foods prepared from scratch. So, please partake, and feel free to share your thoughts and comments. I'd love to hear from you.
If you'd like to know a bit about me please click here, or look for the tiny photo of a pink cupcake topped by a strawberry, further down, in the "About me"section. You can also reach me by email at firstname.lastname@example.org . . .
Saveur featured Jane's Sweets & Baking Journal . . .
. . . in their Daily Fare section. We're honored to be on their "Best of the Web" list!
Visit the PBS site to reminisce about 2013's best food trends. They've assembled an entertaining look at what we foodies focused on--what we ate, cooked, read, watched, and blogged about--throughout the year. Click here!
Interesting article in the Los Angeles Timeson the resurgence in demand for the skills of professional pastry chefs. (It seems we still need them after all . . .but you and I have always known that, haven't we?)
The IACP (International Association of Culinary Professionals) announced winners of its 2013 IACP Food Writing Awards. Have a look at the list. (No surprise that the gorgeous Bouchon Bakery cookbook won for photography and styling; took about a dream of a book! It's gorgeous.)
Food journalist and cookbook reviewer T. Susan Chang, writing for Publisher's Weekly, shared her thoughts in the article "10 Things Every Cookbook Publisher Should Know." Chang clarifies, in a nutshell, what differentiates a great cookbook from an awful dud. I found myself nodding in agreement with every point she made.
An interesting variation on cherries jubilee . . .
. . . made with Grand Marnier, sweet black cherries, pomegranate juice, and homemade vanilla ice cream.
Dutch apple cake . . .
. . . it's divine!
What We Talk About . . .
. . . When We Talk About Banana Cake!
JANE'S FAVORITE BAKING BOOKS
About Professional Baking: The Essentials, by Gail Sokol. This is a textbook, but not one that's intimidating. It contains lots of useful info, including interesting personal profiles of professional chefs.
All-American Cookie Book, by Nancy Baggett. Another winner of the IACP award. Loads of good looking cookie recipes with lots of very appetizing photos. (Don't you love cookbooks with tons of pictures? I do.)
All-American Dessert Book, by Nancy Baggett. Wonderfully detailed, with very reliable recipes, Baggett does it again in this valuable cookbook. Definitely worth your time!
Art & Soul of Baking, by Cindy Mushet. This large Gourmet Cook Book Club Selection is a feast for the eyes. I love the page layout, the photos, and the author's reassuring tone. Recipes range from the quotidian ("classic sugar cookies") to the ridiculous ("Moroccan-spiced sweet-potato tiropetes") to the absolute sublime ("duo-tone chocolate pots de creme"). Worth acquiring.
Baking and Pastry: Mastering the Art and Craft, by the Culinary Institute of America. This is a heavy duty textbook, not for the faint of heart. Intimidating, sure, but also kind of fascinating if you're an obsessive bake-a-holic like me.
Baking with Julia, written by Dorie Greenspan and based on the PBS series hosted by Julia Child. Yet another hefty and dazzling coffee-table-worthy cookbook. Wonderful to have around. (My copy was autographed by Julia herself!)
Betty Crocker's Picture Cookbook, published in 1950 and available in a facsimile edition, holds a special place in my heart. This is the book my mom primarily used, or so it seemed, when I was a kid. The photos are such period pieces, and the little notations that accompany recipes are pricelessly cute and corny. I have an ancient copy that I still use. Every girl needs a copy of this in her house, for good karma if nothing else.
Bitter Sweet -- Recipes and Tales From a Life in Chocolate, by Alice Medrich. Much more than just a cookbook with a focus on fine dark chocolate, this is also a memoir of sorts from a legendary chocolate-dessert creator. Medrich is often credited with awakening American tastes to the finest aspects of superior chocolate. Very interesting read!
Bread: A Baker's Book of Techniques and Recipes,by Jeffrey Hamelman. An indispensable book for anyone who is seriously interested in learning to make fine yeast breads, Hamelman shares far more than just technical knowledge. Like fellow bread guru Peter Reinhart, his warmth of spirit and deep love for the tradition of bread baking shines through on every page.
Breakfast Book, by Marion Cunningham. Not to be confused with the character of the mom on Happy Days, the real Marion Cunningham has a long list of writing accomplishments, the most well known being that she completely revised The Fannie Farmer Cookbook. A contemporary of the late James Beard's, she is still held in high esteem.
Cake Bible, by Rose Levy Beranbaum. Rose is really into the science of baking, which can be helpful in some respects and off-putting in others. Like gardeners who talk mostly about soil components without conveying their joy in the plants themselves. Maybe I'm too sensitive? Probably so, as many consider this to be an invaluable classic. Despite my reservations, I wouldn't part with my copy. One of several highly detailed books by Rose. Her latest book, Heavenly Cakes, is much more down to earth, loaded with photos, and truly beautiful.
Cake Book, by Tish Boyle. I've called it a treasure trove before and please allow me to say it again here. This book is jam packed with wonderful stuff that's well explained. I used the Sacher-torte recipe in the fall of '09 for a culinary school project and it didn't let me down. I can endorse this book without reservation. I love it.
Complete Book of Pastry Sweet & Savory, by Bernard Clayton, Jr. When this book appeared in 1981, famed food editor Craig Claiborne praised it in the NYT as "one of the most important cookbooks of this year, if not of this decade." No photos, but don't let that dissuade you.
Craft of Baking, by Karen DeMasco & Mindy Fox. In 2009, some great new cookbooks were published and this was one of them. Down to earth, straightforward without being condescending, this smart guide offers creative and simple twists on dozens of diverse and well-proven "cakes, cookies, and other sweets."
Dessert University, by Roland Mesnier. As the White House executive pastry chef for over two decades, Mesnier has a lot of wisdom to impart. He does so well in this book, which is designed specifically for home bakers. A good book!
Grand Central Baking Book, by Piper Davis and Ellen Jackson. Readers are welcomed into these pages with a tone of warmth and familiarity. The photos alone will have you scribbling a grocery list. Try the berry kuchen recipe--simple and scrumptious.
Hershey's Chocolate Treasury, published in 1984 by Hershey Foods and chock full of old reliables. The recipe for Black Magic cake is one I've used again and again--invaluable!
How to Bake, by Nick Malgieri. The writing style is matter of fact and fairly informal. That's one of my favorite things about Malgieri's books.
Magical Art of Cake Decorating, by Carole Collier. Sometimes at a used book sale you find an old gem like this. Published in '84, I found it very encouraging when I first began decorating cakes. The recipes are rock solid reliable.
Maida Heatter's Book of Great Chocolate Desserts, by Maida Heatter. Famed baker (apparently her "Palm Beach Brownies" are known far and wide), whose work has centered on wondrous chocolate desserts, Heatter received a James Beard award for this book, one of many she's published over several active decades.
Martha Stewart's Baking Handbook, by Martha Stewart. Beautiful photos, but I must admit I've come to have reservations about the reliability of some of the recipes. Is it just me? Though I love flipping through the book for ideas, I'm a bit on the fence with this one when it comes to actual usage.
Martha Stewart's Wedding Cakes by Martha Stewart. Talk about a stunning and inspiring book! Chances are you may never decide to actually make one of the cakes from this glorious volume, but it's enough just to page through the gorgeous pictures and interesting recipes. Expensive? For sure, but worth it.
Passion for Baking, A by Marcy Goldman. If you're curious about how professional bakers manage to make things come out nicely every time, you'll appreciate this book. Goldman, in her highly approachable style, divulges many of their simple--but enormously helpful--tricks and techniques, and shows readers how to implement them throughout the wondrous array of down-to-earth recipes that pack this great book. Loads of enticing photos, too! I love this book!
Perfect Cakes, by Nick Malgieri. Can't say enough about Malgieri's books. Absolutely worth using, versus just reading! The white and dark chocolate cheesecake is to die for; I've made it a few times, along with many other recipes from this book, and it is superb.
Peter Reinhart's Artisan Breads Everyday, by Peter Reinhart. This book is a revelation for anyone who approaches yeast recipes like a vampire approaches the dawn. Talk about down to earth, encouraging, and flexible! This guy knows how to talk to rookie breadmakers. Well worth reading, and using, this volume will find a comfy place in your cookbook collection--a worthwhile purchase, undoubtedly!
Professional Cake Decorating, by Toba Garrett. I get the impression that this book is perceived as the most thorough and comprehensive text available for serious students of cake decorating. This is the text that we used for my culinary school Beginning Cake Decorarting class (which means I finally own my own copy!).
Sarabeth's Bakery: From My Hands to Yours, by Sarabeth Levine. Almost too pretty to use, but use it anyway! This big book is so appealing, and the photos so remarkably enticing, you'll want to pick it up like a sandwich and bite right into it. Fine recipes for updated classics, well explained, from the famous Manhattan bakery. Worth buying. (You'll love it!)
Secrets of Baking, by Sherry Yard. A must have, bakers! This cookbook's forte is the way it's organized; master recipes are presented with full explanations of how they can be used, and related recipes follow, section by section. An exceptional manual to refer to. Get your own copy!
Sky High: Irresistible Triple-Layer Cakes, by Alisa Huntsman and Peter Wynne. Huntsman is the professional pastry chef behind this beautiful book, filled with many tempting recipes, all designed specifically and scaled perfectly for three layers. I've made the Devil's food cake thus far, and it was exceptional--it rose well, was very moist, and had great depth of flavor. I'll be using this book more in the future, without a doubt. Love the photos also!
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. . . to never endorse a product of any kind on Jane's Sweets & Baking Journal that I do not believe in. I've never done so thus far, and I vow never to do so. If I tell you I think something is great, or that I think it is worth spending real money on, then I mean it, rest assured. I promise. And, if I ever talk about a product that I've been given to review or try out, I will disclose that in the post.
I'm a mom with two great sons (both now in college), and a really nice husband. I left a long editorial career in reference publishing a few years ago and I've had nary a regret. I recently finished (after four part-time years!) a Baking & Pastry Arts Certificate program in the Culinary Studies Institute at a local community college. It was a lot of fun, a lot of work, and I am so glad I did it. These days, I do a lot of freelance editorial work, something that I really enjoy.
"Jane's Sweets" was the name of a very small baking enterprise that I started in late 2007. It bloomed a bit, for a little while, with encouragement from my husband, my aunt, and my first cake decorating teacher, Cindy. Because my Aunt Lydia was my most ardent female supporter in this baking endeavor (she was a lifelong independent business owner herself), this blog is dedicated to her memory. If heaven is real, then I know she's there with my mom, baking up a storm. Like Lydia said one day, just before her 80th birthday, while she and my mom and I were baking in my mom's kitchen, "It's been a fun ride. I'd do it all over again!"
If my house were on fire, I'd grab my family, then I'd grab my KitchenAid mixer.
Copyright 2009-2014, on original content and photos, Jane's Sweets & Baking Journal. Please contact me at email@example.com for permission if you'd like to reuse any of my photos or my content. Please consider informing me if you link to my blog--I'd love to know. --Thanks for visiting!