Tuesday, December 20, 2016

Merry Christmas And To All A Goodbye ...Plum Torte

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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.


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

44 comments:

  1. Oh, how I've missed you! You must attend to yourself. Please take care, Juliette (oh dear, I hope I recall your name correctly). I'm sure I'm not your only follower who is mostly silent but takes great pleasure in reading your posts and recipes. I will keep you in my thoughts and look forward to hearing from you in the future! Susan Adler Sobol

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    1. Thank you Susan. I'm sure you will, one way or another!

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  2. What a double dose of sad news, that you haven't been well lately, and that you are discontinuing the blog. It is always my go-to source for something new, because I have always found that I can count on your recipes to turn out.

    Of course we loved the recipes, but many of my favorite posts were about your life in Georgia, and about your Cuban heritage. Always a touch of excitement when a Lindaraxa post appeared in the mailbox.

    Please get lots of rest and recover, so you can start to enjoy life more again.
    That is my Holiday wish for you.
    --Jim

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    1. Thank you Jim. You were always one of my favorites. We'll see what happens. Im not one to keep my mouth shut for too long! Merry Christmas!

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  3. P.S. The plum torte looks delicious, and is definitely on my list for making next summer. Just from the picture I can see why you recommend it highly. I know my mother will want to add the lemon juice--she is a big fan of adding lemon juice to many recipes, especially fruit ones.
    --Jim

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    1. Definitely. That and the apricot clafoutis!

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  4. Good health and healing. Merry Christmas and a Happy New Year. I hope you will resume in spring with news of the garden, the house, the sous chefs and more. With all good wishes, Anne

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  5. I'm so sorry to hear about your foot injury and I wish you all the best. I hope to see you on these pages again some day, but I appreciate you leaving them here for us to visit in the meantime, it is a most enjoyable place to be. I send you special healing thoughts from Toronto.

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    1. Thank you Carol. I will work on the index next.

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  6. Hope all goes well in the surgery department! You will be in my thoughts. I was a late finder of the blog but between you and the "Barefoot Contessa", I am set for life when a recipe is needed. Thank you for your generosity and sharing. All the best in '17!!!! Cindy Skiff Shealor

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    1. Thanks Cindy. I am flattered. See you in FB!

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  7. I have so wondered about you. I am sorry about the fall. They are the trap of our times. I will be thinking of you and wishing you a magnificent recovery. In the meantime, maybe that memoir and cookbook of Lindaraxa will take form and take flight. All the best to you and yours.

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    1. Maybe. I've been mulling what to do next and I will be sitting for a long time. Now I know what house arrest feels like! Merry Christmas!

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  8. I am so extremely sorry to hear this. I too have missed you and follow you. I took am Cuban. I came to this country at the age of 8 in 1961. I know you have a strong following but I would love to continue to stay in touch with you. My email address is rosablanca920@aol.com. I love your recipes, stories (similar to mine) and I love to cook. Sending you blessings, good health and hugs. Rose (Rosario) White from Weston, FL

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    1. Thanks Rosario. I just finished making black beans on one leg! The rest will take care of itself....

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  9. I am so sorry to hear this news and have missed you! Love hearing your stories as I too came from Cuba in 1961 and love cooking. I am sending you my healing blessings and warmest hugs for a speedy recovery. Rose (Rosario) White, Weston, FL

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  10. I have enjoyed your blog more than any other one with recipes. Please accept my sincere thanks for all the enjoyment you have brought with your blog. Take care of yourself. Wishing you a speedy return to good health and a better year in 2017.

    slf

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    1. Thank you so much. That means a lot to me.

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  11. and there was I, just thinking of you yesterday! I'm so sorry to hear of your recent ailments and wish you a speedy recovery.

    I've enjoyed our interactions so very much over the past couple of years, and you've provided me with such great recipes that I've cooked for my family.

    Thank you for all that you've done here on your fabulous blog and I'm thrilled you'll be keeping it up as I do refer to it from time to time.

    Enjoy your Christmas with the family and I'm sure you won't be hearing the last from me!

    Merry Christmas dear friend.

    CD

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    1. I will stop by yours, I promise. Too bad we got to know each other so late in blogger life. I also enjoy reading about your life in wonderful San Fran. Merry Christmas CD.

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  12. Thank you so much. I have really enjoyed and looked forward to your all your posts and recipes. Please take care and I hope you do well with your surgery.

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  13. I have missed you too and am so very sorry about your fall and broken bone. I had a very similar experience last spring and certainly understand it is not possible to continue with the blog right now. Your recipes and your writing have been so enjoyable to me. I think you have a marvelous personal voice and would love to see a book from you in the future. Many good thoughts for a very successful recovery, and many thanks. Francie

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    1. Ah Francie, thank you. The voice I most enjoyed after Missy's was Lucy's. That was so easy...I always knew what she was thinking. I will see you in FB, my new hangout!

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    2. I would love to see you on FB. Please let me know how to find you. My FB name is Lucky Pathfinder. Thank you!

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  14. How sorry to hear about your broken foot. You must take care of yourself...i look every time on your blog....i understand that you have not the time to do all the things you want...but...whe keep in touch....Greetings from the Netherlands And all the best for you and your loveones.Have a nice Christmas.. Thanks for al the good recipes...Jeanne

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    1. Jeanne, you are one of my oldest and favorite subscribers. I will miss you and will definitely keep in touch. Merry Christmas, dear friend.

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  15. So sorry to hear. Have really enjoyed your recipes. Good luck with your surgery

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  16. I have so enjoyed your blog over the years. I hope that at some time soon you find your spunk and pizzazz and return. But if not, thank you for sharing and writing and many wonderful recipes.

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    1. Yes, Claire my spunk has definitely turned into a funk! Thank you for your kind words.

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    2. Yes, Claire my spunk has definitely turned into a funk! Thank you for your kind words.

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  17. Although not a cook in the same terms as your typical follower, I have always enjoyed your posts. Best wishes __ John

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    1. And although not an architect or famous designer, I have always enjoyed yours. Have learned so much!

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  18. So then, it would seem that once again, "the gods that rule this universe think little of mortal's cares.." to quote the introductory verse of Cole Porter's more rueful songs. Julieta recovers from her neck and back surgery, only to fall down the stairs. And while she contemplates another 6 to 8 weeks in a cast, the thought of continuing her blog begins to feel burdensome--and who can blame her?

    That Lindaraxa is much more than a food blog, was apparent from day one. These were weekly essays on the art of living stylishly, but key to their appeal was a refreshing lack of pomposity.
    Indeed, the author rarely admonished her readers or talked down to them-- though I do recall her injecting a note of impatience within an Ottolenghi recipe for braised chicken thighs: "People! Do not remove the skin, it is the only fat in this dish." Naturally, she was right.

    What we learned from Julieta was, above all else, the art of conversation--her posts were the equivalent of a rewarding chat with a friend. That engaging style, so civilised and warm, was proof, if it were needed, that good taste and kindness can coexist.

    Well! This wasn't intended as a funeral oration. And dear Julieta, while you are convalescing, do have a notebook at your side. There is so much more that you can share, and we would welcome a comeback one day...


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  19. I can't believe I'm reading this on Christmas Eve...what a gift.

    You have me down pat, for what I write is what I think as I'm thinking it. I never mulled over a post, except maybe a slight change in grammar. . It would be too difficult to do it otherwise. What I hated were the food " design" and photos. I had not patience for that.

    I loved getting comments from you which I opened with great excitement and trepidation;
    For somewhere in that well thought out comment the suggestion of a change or tweak was coming. I even anticipated them...as in the Ottolenghi recipe. In the end it was flattering for at least I knew someone out there was paying attention!

    I'm not going away dear friend. Just taking a much needed rest to figure out what comes next. If nothing else, I'll have plenty of time on my hands. MErry Christmas! And thank you for this beautiful note.

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  20. It gets harder and harder to do... it's been nice visiting even though the visits are rare these days -- too much to do and no time to relax. good luck with your foot

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    1. Dear Deana, yes, as they say...it takes one to know one. I also enjoy your blog and have learned much from it. One thing I will have soon is too much time to relax, ugh! so I will be stopping by. xxox

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  21. Oh no, I am so sorry to hear about your foot and your departure from blogland. I hope that all goes well and that you do find the time to post after your surgery. Although I do not comment often I always love to visit here.

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  22. Take care of yourself Julieta! You will be in everyone's thoughts as you heal and you will be missed here. Your contributions have been unique and always delicious. Who knows, with the approach of summer you may want to come back. Have a safe and happy New Year.

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  23. Dear Julieta,love and strong prayers sent your way. Toby is right, you have so much more that you can share. I just found your blog this morning and your thoughts and inspirationing way of touching your readers is unforgettable. Please come back you are needed more now than ever.Your recipes, knowledge and stores are timeless. Have a blessed day from a sister blogger. Camille warmest wishes


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    1. Thank you Camille and sorry for the delay in posting. Going through the blue funk stage but there's light at the end of the tunnel.

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