Sunday, September 21, 2008
twd: dimply peach cake
And, here I am again raving about peaches...
Friday night after we drove back to my parents house from the ferry dock, Mom surprised Dad and I with a delicious little nectarine galette. On Saturday, Mom and I were too busy soaking up the late and next-to-last summer sunshine to fuss with pastry and a full blown peach pie. Instead, we made a peach crisp to follow a dinner of farmer's market veggies and Grandpa's stories.
Today I carried a heavy paper grocery bag filled with Michigan fruits and veggies on the car ferry, and when I stepped off on the other side of the Lake feeling a little blue, and a little alone, I decided to use some of the peaches Mom sent home with me to make this week's TWD recipe: Dimply Plum Cake, chosen by Michelle of Bake-en. Dorie suggests peaches as an acceptable alteration.
I buttered and floured my favorite and under-used green Emile Henri pie plate, since my 8 inch baking dish is at a friend's house. I set about mixing the dry ingredients and allowing the cold ingredients to reach room temperature while I washed, peeled, and halved the peaches.
I decided that today was a day to dip into my Organic Ancient Snow Sprout Green Tea, a special occasion tea (read: ridiculously expensive) that I purchased at Great Lakes Tea and Spice in Glen Arbor, Michigan earlier this summer. This shop is actually two little refurbished "out buildings," which are charmingly and simply equipped with shelves of tea and spices and various high tech tea machines and quaint pots. Besides the high quality tea, the best part about the shop is the proprietor, who brewed a pot of the aforementioned tea for us, shared its story, and generally left us--no, not H, because she is happily married (as is, I should mention, Tea Guy), but rather ME--smitten.
And such a lovely green tea asked to be steeped and served in an authentic cast iron Japanese tea pot, so I dug that out too. I eschewed my Japanese tea cups in favor of my pretty, cottagey, vintage Johnson Brothers Rose Chintz tea cup and saucer. I brought the water to a boil, then removed it from the heat for 3 minutes. I poured the hot water over the full tea petals, and allowed it to steep for 8 minutes.
I set about whirling the butter and sugar and eggs and flavorings together, and finished assembling the cake as my tea reached perfection.
I turned on the Americana radio station on my new digital cable and relaxed to Alison Krauss and Shawn Mullins.
I pushed the cake in the oven, sipped my tea, and made a batch of Mark Bittman's crunchy granola for the week: oats, flax meal, walnuts, coconut, dried cherries, maple syrup, and vanilla.
My house is toasty, and while grey skies and fog linger outside, inside I have the clarity of a Bodhisattva.