Yes, dear readers, we have come to the end of the road. After seven and a half years, this will be Lindaraxa's last post.
I have been postponing this day in the hopes that things would settle down and I could resume my regular posts. Unfortunately, that will not be the case. After my neck and back surgery over a year ago, and just as I was getting back to feeling myself again, I took a fall down the stairs and broke a bone in my foot in a pretty bad way. After six weeks in a boot and on a scooter to see if we could avoid surgery, now I find that is not the case. After surgery next week I will have to wear a hard cast for another six weeks and that will take me into Spring. Needless to say, cooking on one foot is no fun. I know, I've tried it.
Lindaraxa the blog, just like Lindaraxa our home in Havana until 1960, has been an unforgettable experience. The friends I have made all over the world will not be forgotten, for they have been a big part of an incredible journey. Please know that I will be here for any of you any time you want to get in touch. I will also tidy things up and update the recipe index, something I haven't done in a long time.
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| Looks like we'll be here for awhile... |
This blog originally started as a repository for all my favorite recipes and as a culinary memoir for my children and our extended family. I will leave it up for all of you in case you want to check for recipes in the future. Besides, who knows what Spring will bring.
Enjoy your holidays. I sincerely hope and pray we all have a happier and kinder 2017, especially the people of Aleppo who have suffered long enough. What a crime that a city renowned for its historical landmarks and culinary culture should experience such devastation at the hands of its own people.
The recipe below is the last one I tried and one I definitely want to keep for posterity. It is a gem and should be in everyone's repertoire. It is one of the most requested recipe in the history of the New York Times and it is published every Fall. I suggest you save it and make it next year when the black plums are in season. Sure you can substitute other fruits, like cherries, but plums are the best!
The Original Plum Torte NYT
Marian Burros
Ingredients:
3/4 to 1 cup of sugar*
1/2 cup of unsalted butter
1 cup unbleached flour, sifted
1 tsp. baking powder
pinch of salt
2 eggs
24 halves pitted purple plums*
sugar, lemon juice and cinnamon for topping
Preparation:
Preheat oven to 350 degrees.
Cream butter with sugar. Add flour, baking powder, salt and eggs. Beat well.
Spoon batter into a springform pan of 8, 9, or 10 inches. Place plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the fruit. Sprinkle about 1 tsp. cinnamon, depending how much you like cinnamon. (I sprinkled 1/2 tsp and I love it).
Bake approximately 1 hour. Remove and cool. Refrigerate or freeze if desired.
Serve lukewarm by itself or, better yet, with fresh whipped cream.
This is an old recipe and plums were much smaller in those days. I find that 12 halves of the ones we find in the stores now is more than enough. Buy seven plums just to be on the safe side.
Make sure the plums are ripe, but not too ripe.
I used the full 1 cup of sugar which was the amount in the original recipe.
Last photo, Andrew Scrivani NYT