Mom’s Cream Puffs…light and delicate – crispy on the outside, eggy on the inside, petite pate choux puffs filled with homemade vanilla bean pastry cream…(a request from my dear friend Dawn for her birthday)
I guess you could call cream puffs a retro dessert. My Mom would whip these lovely, delicate, crispy yet creamy pastries up seemingly on a moment’s notice. Cream puffs were popular in the 1960’s and have long been a favorite of mine. I hadn’t made these in a couple years, but when my good friend was over last month telling me how much she would just love an eclair that wasn’t filled with an over sweet pastry cream and that it didn’t need to be dipped in chocolate either – I told her the best recipe is actually in my Tea With Betty book (which she has) and that Mom’s Pastry Cream and Pate Choux recipes are simple to prepare. She looked at me like, “right, I’m going to make those with two kids and a job” sooooo, I jumped in and said “I’ll make you some for your birthday”…(which was a couple weeks away). When the time came, I was unexpectedly swamped with a work project and didn’t think I could get them done on time. I fretted over this, as I detest not fulfilling a commitment; so, late the night before her birthday, I determinedly pulled my recipes out, read them, realized I actually had all the ingredients on hand and concluded, “I CAN do this!” The next afternoon I delivered a very fresh batch to her on time…and I had fun preparing them. As I delivered her not too sweet puffs, the fragrance wafting from the container took me right back to Mom’s kitchen … so, it was with a double special feeling that I watched Dawn and her family gobble down these delightful sweets. Mom’s pastry cream recipe is here in a post I did a couple years ago.
Sometimes I overthink things … and make mountains out of mole hills (as my husband would attest to), and which is what I did when worrying about baking these on time. My savior of time was dragging out my husband’s big, heavy, 35 year old, avocado green Kitchenaide stand mixer. I used the mixer to finish the pastry cream, then, while it was chilling in the refrigerator, I threw together the pate choux using the mixer. Mom always made her pate choux in a heavy bottom saucepan using a wooden spoon to beat in one egg at a time (a job my sister and I took over as we got into our teens). I must say the mixer did the work beautifully and swiftly.
Below is the pate choux, ready to put in a piping bag and pipe onto parchment for baking…then the finished product just out of the oven. They came out perfectly, a little crisp on the outside and nice and soft on the inside with plenty of room for filling.
I did attempt to make elongated, eclair shaped puffs but they came out rather thin and were difficult to fill…so I opted for round too…they were all just wonderful in the end.
These go really well with a cup of Jasmine pearl green tea.
Elongated eclair shapes are what I started out to make…but they were a bit too thin, yet tasted great…I ended up having to split them in half to fill them… everyone stilled loved them.
New for us this season…tomatillos. My husband loves salsa…these will go well with our jalapeños and tomatoes in a couple months…the interesting looking “paper like” exterior of this plant is gorgeous
We’ve been working hard in the yard!! This season’s garden has been particularly satisfying to get in and watch develop. Our garden was on the San Juan Capistrano Garden Club tour in late April…thus we put a LOT of extra effort into sprucing up every nook and cranny of our backyard; planting more vegetables and new fruit trees…filling every blank corner with organic, beautiful, and hopefully bountiful crops. The birds, bees, lizards, and butterflies seem thrilled with the plantings. With our California drought condition, we updated our irrigation to ensure complete efficiency in water usage…this resulted in our achieving an award from our local water district (a little bonus, yay). It’s been truly fulfilling to watch the literal “fruits” of our labor bloom….and thanks to my husband (who is in charge of the fruit trees (his favorite), and my sister and great friend (A.), we got everything installed in time for the tour. Now, I’m ready to host a few tea lunches on the deck and enjoy the results …the “hits” early in the season are…Japanese eggplants (gorgeous leaves), heirloom tiger tomatoes, and from The French Laundry seeds I purchased on our last trip to Napa Valley (over a year ago), D’Avignon radishes, Chiogga beets, Nantes carrots.. all looking just gorgeous…my husband and I watch them grow, fawning over them like proud parents 🙂
2015 veggie crop…new this year, heirloom lemon cucumbers, from the French Laundry seeds – nantes carrots, chiogga beets, d’avignon radishes and our fave heirloom tiger striped tomatoes…and Japanese eggplants (which have the most beautiful leaves
Our fruits trees are seemingly ecstatic with the new irrigation and deep mulch…fuji apples, nectarines, prolific pomegranate tree and our black mission fig and black jack fig trees are bursting with fruit
Fuji apples, Pomegranate fruit and blooms, and new for us, nectarines coming in
Oops, and then there are the “misses”…hmmm, wonder what is gnawing on this nectarine…off to get some netting…and for me, a whole new allergy alleviation regime as my doctor said all my gardening was making me sick…next time, I’ll remember to wear a mask to minimize breathing in all that lovely organic matter 🙂
Whose been gnawing on my fruit …. ugh
This is where I start to get crazy…I don’t mind sharing, but please wait until it gets a little ripe
Well, that terrible cough / cold and flu virus finally made it around to our house. I was not immune…was down and out for over 10 days…but my bright spot is that it hit me on the drive home from our relaxing, beautiful 10 day vacation. One in which there were several delightful tea moments.
The Kitchen Restaurant in Sacramento is a spectacular dining event – dinner is held in an open, appealing environment with a demonstration kitchen in the center of the room. We experienced this destination point dinner last year and were wildly impressed and throughly enjoyed the entire scene. I will post about their seriously gorgeous foods later. The fresh, fragrant, flavorful, ingeniously combined, unique ingredients and preparations we were exposed to were stunning. However, I missed ordering their fresh herbal infusion (as I am not usually an herbal tisane fan, I opted for their loose leaf teas). Well, my darling husband decided I should try their freshly cut and prepared herbal tisanes…so he took me back there this year for our anniversary as a nice surprise. Interestingly, the dining experience was as exciting as last year, the food even more inventive and delicious with their fine new chef, David Chavez and I left thinking we will surely get back to The Kitchen every year! It is awesome! And they accommodate any dietary restriction, happily, and with creative, flavorful adjustments. Below are photos of our fresh herbal tisanes, infused table side…they were delicious and made me rethink what an herbal infusion can be. I ordered the “soothing” with rosemary, mint, ginger, and orange zest…it was just as named…soothing. And it was an excellent way to end this incredible meal. I plan to make my own fresh infusions as my herbs perk up a bit in my garden this spring.
Baskets of fresh herbs, cut to order, infused in iron tetsubin pots…just delicious
Drink Tea…and Tisanes (herbals) It’s good for you!
The February issue of Food And Wine Magazine had a beautiful article about the modern teahouse. Titled, Time For Tea, by Megan Krigbaum, she writes; “Spectacular new imports have helped create a tea obsession on par with the cult of coffee. Here’s the latest news on the antioxidant rich drink.” We are introduced to several beautiful tea shops, tea ware, and recipes. In a few days, I am heading up to San Francisco…and am definitely going to spend time at Samovar Tea Lounges she writes about. They look to be my idea of THE modern tea lounge…ones that I wish existed near our home. Below are photos from their website…I will be taking my own and sharing with you soon, along with a bit of feedback as to which teas hit the mark for me and which pairings with foods were memorable. In looking at their International tea time menus…they are reminiscent of how I laid out Tea With Betty (my tea manual)…seems what inspired me to write the book has, at last, come into existence in Northern California…
Samovar Tea Lounge…there are three locations…I plan to hit all of them when in San Francisco…
Various photos from Samovar Tea Lounge locations in the Bay area…can’t wait to visit them all
Reviewing these tea houses ought to be great fun…and they look to be so healthy too…
Napa Valley in February 2014…wild mustard blooms profusely all over the valley as a stunning yellow cover crop — photo opps appear around every corner…
Arguably the best time of year to go to Napa is during “crush” season…when the air is permeated with the fragrance of grapes, and the days are long, the daytime fall temperatures are warm and breezy, and there is the hubbub of trucks and trailers hauling up and down Highway 29 with massive amounts of grapes spilling over the sides; however, my favorite time to be in this stunning two-mile wide, 30-mile long valley is in early February.
The beginning of 2015 have been particularly hectic for me; yet, I was slowed down the other night when churning through thousands of photos I have stored on my computer…searching for a particularly elusive photo of a family member that I wanted to share with a cousin of mine…our Napa trip from last year flew by as I was on the hunt and the photos stopped me in my tracks. I then took a virtual vacation to my favorite place and smiled…ahhhh…Napa. While I love the cabernets…it’s the meticulous attention to the the full-circle of the food cycle created through the various properties using sustainable agriculture practices, the prevalence of stunning gardens (edible and flower), seriously fabulous restaurants, and a sense of grace exuding from this farming community that touches my soul. And…they always have perfectly lovely, quality tea service readily available and accessible.
There are scrumptious, flavorful small bites of foods and beautiful teas served all over town – this mini tasting plate was served at the Greystone Restaurant attached to the CIA (culinary institute of America) in St. Helena, Napa.
Everything seems to taste better in Napa..the town of Yountville is our favorite small burg. We walk quiet little streets to shop, eat, drink, meander, and enjoy the gardens. It’s a no-pressure, relaxed environment. Of course, there are plenty of stellar wines to sample…which might contribute just a little bit to the sense of relaxation 🙂
Bouchon Bakery stop on our morning walk, barrels and caves to explore, small plates to nibble on and lovely cups of tea abound
Yep, I’m ready for a drive up north 🙂
Food is memories. That’s what my sister wrote in an email to me this morning after she watched the movie, 100 – Foot Journey, last night – Her email comments inspired me to write today. Thanks sister 🙂
I just love food and learning anything about food, but have been a bit frustrated and stymied because some of our old food memory recipes don’t work for the whole family anymore. Stubbornly, I don’t want to give up on these food memory foods; therefore, I decided to figure out how to re-engineer our most favorite family recipes… with a little re-work, re-invention, and responsible food sourcing…I’m inspired again and coming up with products that work for our dietary needs today…it’s turned out to be a feel-good journey too.
The first recipe I’ve re-done is Mom’s yam (or sweet potato) biscuit recipe. For over 30 years, Thanksgiving at our family’s homes have included a petite yam biscuit served with her homemade pumpkin butter. In the late 1970’s, Mom, (Betty), had taken cooking classes where she came away with petite bite recipes for her catering business. Many of those stuck with the family as favorites for holiday dinners, happy events (cocktail parties or showers), and offered at tea time. These yam biscuits hit a chord with all of us as a must have served with the Italian chicken soup course on Thanksgiving day.
Our niece has taken over the helm as the yam biscuit and pumpkin butter maker for our holiday dinner (often for over 25 guests). With a new baby in tow, we shared duties this year…her pumpkin butter was the best I ever remember consuming. For the yam biscuits (we often substitute with organic sweet potatoes as they are delicious and easier to source), I substituted the flour and fat historically called for to ensure everyone at the table could comfortably consume the biscuits, slathered with her stunning pumpkin butter. We have gluten-fee, soy free, sodium reduced diet needs to accommodate. The old recipe called for all purpose flour (wheat) and Crisco (soybean oil) … I substituted with William Sonoma’s Cup for Cup Gluten-free (wheat free) flour and chilled Kerrygold Grass-fed Unsalted Butter (soy free). While a bit of a sticky, challenging dough resulted…the biscuits were just fabulous…and everyone could eat them. We cut them small (1 1/2″ round) so they instigate your appetite and don’t fill you up. Although my nephews can eat a dozen at a sitting 🙂
Below is the new recipe…gluten free, soy free and even me…the diabetic… can happily fit one into my meal plan.
Organic sweet potato biscuit prepared with gluten free flour and grass-fed butter
Sweet Potato Biscuit
I suggest baking them just prior to serving as they are sooo good served hot (or you can bake them ahead and heat them for a few minutes on a low temperature just prior to serving).
The first time we learned of these biscuits was at a Southern foods cooking class. They were served with a slice of country ham and honey mustard—a savory little “slider” that’s perfect for tea time.
Makes approximately 24 ( 1 1/2”) biscuits.
PREP TIME: 10 minutes TOTAL TIME: 50 minutes (including prepping yam and baking time)
Preheat oven to 400° F.
1 ½ cups all-purpose flour (substitute with Cup 4 Cup gluten-free flour).
2 teaspoons baking powder
½ teaspoon salt
½ cup Crisco® shortening (substitute cold butter – I used Kerrygold unsalted)
3 to 4 tablespoons heavy cream
Approximately ¾ cup mashed yam, boiled or baked, then mashed and cooled (substitute with sweet potatoes – use organic if available).
Sift flour, baking powder, and salt in a bowl.
Cut in shortening (or cold butter) until mixture resembles coarse meal.
Add yam/sweet potato and cut in with a pastry cutter or two knives.
Add cream to form a soft dough that holds.
Lightly knead and pat down onto a floured surface to ¾” thick, cut into rounds using 1 ½” to 2” cutter. Do not use a rolling pin…use our hands to lightly pat down. Rustic looking biscuits are cute :-).
Bake in a buttered pan or sheet pan lined with parchment or Silpat® at 400° F for 18 to 20 minutes.
Serve hot with butter and sliced country or baked ham or with pumpkin butter.