A mother-daughter conversation on food and cooking (mostly)

Monday, October 15, 2007

October Recital Food

I usually have my first piano party of the year in October before Halloween. This year we had music ranging from Haydn to Muczynski, and food from pumpkin candies to Raspberry Tart II.

I found a fabulous pumpkin cake recipe in the October 2007 Bon Appetit. It has raisins, coconut, and lots of grated orange peel for flavor. The recipe calls for cream cheese frosting, but the cake is great on its own. I'll be keeping this one.

Pictured above is another raspberry tart. As you know, a 12-inch tart is the very easiest way to serve dessert to a large group--this one yields twelve to sixteen servings. Have we recorded this recipe for posterity yet?

Fruit Tart

1 cup butter, softened
4 tablespoons powdered sugar
2 cups flour
1/2 cup chopped walnuts or pecans

Combine ingredients (I use the food processor) and press into a 9x13-inch baking pan or 12-inch tart pan. Chill for 30 minutes. Bake at 350º for 30 minutes. Cool.

Cream Cheese Layer
8 ounces cream cheese, softened
3/4 cup powdered sugar
1 teaspoon vanilla
1 cup whipping cream, whipped

Mix cream cheese, sugar, and vanilla; fold in whipped cream. Spread over cooled tart crust.

Fruit Topping

The original recipe calls for a can of blueberry pie filling! I use a layer of jam topped with plain fruit, or a layer of sugared fruit. For instance, I might stir some strawberry jam until it's spreadable and apply a thin layer, then arrange whole strawberries on top. In this case, I used some raspberry fruit spread topped with plain fresh raspberries.

I got this recipe from Barbara in Hawaii--do you remember her? She was (and is, though I haven't seen her for 20 years) really something: a wonderful soprano; an avid sports fan--she knew everything about football and sumo wrestling--never play Trivial Pursuit with her; a cat lover; and a librarian.

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