Posts tagged ‘sweetened condensed milk’

Condensed Milk Pound Cake

condensedmilk

Today, after work, after eating lunch in my car and then driving home, I found myself back in bed. Even though it was only three o’clock. For some reason that made me feel old – shouldn’t I be outside, doing something fun? So I compromised by sitting up and writing for the first time in a long time.

What’s new? Still missing the excitement of studying abroad, this semester I got busy. I took a British literature class tougher than leather. I juggled two jobs, maintaining a 50 hour work week. I declared an art history minor and surprised myself, mostly, by taking a solo trip to New Orleans. In April I celebrated my 20th birthday. Best of all, I landed an editorial/social media internship with America’s Test Kitchen and Cook’s Illustrated Magazine, which I’ll be continuing in the fall (more on that later!)

What I didn’t do was bake. I blamed it on my lack of time, on the fact that my dorm’s mousy kitchen didn’t get any natural light and constantly smelled microwaved, and on the expense of ingredients. But truthfully, there at the midpoint of my college career, many things that seemed everlasting in high school had changed. I found myself drawn to new opportunities. Like finding an apartment – living in the freshman dorms was fun and kind of campy, but it was a drag this year, and moving on felt right.

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I scoured Craigslist and contacted realtors, explaining our budget and requirements. We’re looking for three equally sized bedrooms, a big living room, and windows. We don’t mind commuting to campus, but proximity to the T is a must. Finally, because I couldn’t help myself, a nice kitchen.

A week later I fell in love with the third apartment we saw, and then nothing else could live up to its standard. A ground floor apartment, we were warned that its upstairs neighbors could be “rowdy” and that mice lived in the walls. The price didn’t include heat or utilities. The apartment looked more like a house than a complex, which I liked, but it was 40 minutes away on the B line, which was notorious for filling up and breaking down. As the last straw, it was a twelve minute walk from the subway stop, and that was enough for my friend S- to reject the place altogether.

“You realize how cold that’ll be in the winter?” she’d later say. “Plus, I don’t want to get mugged at night.”

I overlooked all of that because the apartment had charm. So many places we went on to consider were convenient, sure, and met our requirements on paper. But none of them felt as much like home as this one. I liked the character of the crown molding, the funky bamboo door to the bathroom, the stained glass detail at the top of the windows. But the kitchen sealed my fate.

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I’d buried my interest in cooking for so long that I was surprised to care. But walking in and seeing the clean countertops, new-enough oven, and ample sunlight stopped me cold. While my friends snapped photos of the other rooms, I opened all the cabinets and stuck my head in the fridge. I saw myself setting out eggs and sifting spices. Making cupcakes for birthdays and cookies for the holidays. The kitchen was big enough for a lot of people to hang out, big enough for a fold up table in the corner (maybe I could sit there and blog?). Big enough to make me miss baking.

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July 24, 2012 at 8:36 pm 67 comments

Frozen Watermelon Basil-Lime Bars

Frozen Watermelon Basil-Lime Bars

We don’t spend hours in the kitchen every evening.

Sometimes, I just pop a bowl of cold fried rice into the microwave for a quicker than quick dinner. On Tuesdays my mother and I steam broccoli, chop watermelon into chunks, sit down to watch Chopped and call it a night. I’ve even leaned against the fridge and eaten cold chicken salad straight out of the tupperware. Our kitchen is always stocked with enough leftovers to make us low-maintenance weeknight diners.

Weekends, though… That’s an entirely different matter. Sometimes the whole day revolves our food. My mother often wakes up before me to brush her bread with an egg glaze, and we juggle the oven so I can bake biscuits. She’s the queen of scrambled eggs and freshly squeezed juice, and I can press any berry into a special maple syrup.

My parents and I frequently head to the farmer’s market right after breakfast to shop for dinner, usually without a meal plan in mind. We pick whatever’s fresh and seasonal and bright, whatever inspires hunger even though we just ate. My family has been known to spend an afternoon rolling out pasta directly on our dinner table, marinating fish, picking through sun-warmed herbs. Then, we feast.

Frozen Watermelon Basil-Lime Bars

Don’t be fooled, though. There are plenty of awful mistakes, pain in the rear ingredients, and even the occasional temper. Our kitchen is what my dad likes to call a “two-butt work area.” The three of us barely fit inside it, and with the two dogs brushing against our ankles, it’s a very tight squeeze.

Usually, it’s chaotic frustration. As the sky darkens, my dad works from both the stove and the cutting board, on opposite ends of the kitchen. My mother can’t help but clean dishes in real time, sometimes whisking bowls off into the sink before we’re through with them. And me? I’m just trying to get to the oven, which is between the two of them. Add Tilly, who begs at your feet until you step on her, and Otis, who grunts whenever you drop a scrap – it’s an experience.

Yet once we carry plates to the table, settling down in our usual chairs, it’s calm. It’s relaxed. It’s all about passing plates and trying a bit of everything. It’s the subdued “Mmm!” at first bite. Cooking together is hectic, but it’s always worth it. There is something intangible about a meal created with your family… an hour of satisfaction, and a lifetime of memories.

Frozen Watermelon Basil-Lime Bars

Usually when I’m in the kitchen, I’m alone. Sometimes I’m even the only one in the entire house, especially now in the summer. I love baking in the serene calm of morning, with light streaming from the window above the sink and the French doors. It’s quiet, except for blue jays rustling in the backyard pines and the faint rhythm of my breath. It’s silent enough for me to sense the song of the kitchen in my ears and in my soul.

When I’m baking by myself, the kitchen is perfect for one person – spacious, even. I can’t help but feel that there’s no better way to spend life than alone with my thoughts and my Kitchen Aid. That is, until the weekend rolls around again. Then I’m weaving between my parents, half laughing and half exasperated, five minutes away from “dinner’s ready.” And at that moment, there’s no other place I’d rather be.

They’re opposite situations, and I like that. I like the contrast, and the fact that such distinct experiences can occur in the same room. The differences make each experience memorable and sweet, even if they don’t seem to complement each other at first glance.

Frozen Watermelon Basil-Lime Bars

I love juxtaposed differences, in life and in food. Sweet with salty, hot with cool, creamy with crunchy… Enter these watermelon bars, the perfect example of just that.

The bottom layer is the simplest watermelon sorbet, a snap to whirl together. It freezes somewhat hard and icy, but it’s utterly refreshing. The sorbet is spread with a basil-lime semifreddo, which is one of the most delicious things I’ve ever made. The semifreddo makes up for all the richness the sorbet lacks, whisked with sweetened condensed milk and lightened with whipped cream. It’s so thick and creamy, it should be illegal. The zing of lime and smooth, floral aroma of basil pair gorgeously with melon.

It could be a clash of flavors and textures, but I think they make a beautifully balanced combination. Together, they pack the epitome of summer in every melting bite.

Frozen Watermelon Basil-Lime Bars

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August 4, 2010 at 10:06 pm 49 comments

A Box of Brigadeiros (Brazilian Fudge Truffles)

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Tangerine Brigadeiro

When my DSLR camera arrived in the mail, matte black and quite possibly the most beautiful thing I’d ever seen, the first place I went was the kitchen.

Up until then, I’d been using a small, compact digital camera to take my food photos. While I was satisfied with the results, I knew I wanted something more. I wanted a camera that caught the rich sheen of chocolate glaze, the buttery crumble of shortbread, and the vivid colors of buttercream frosting. And while my digital camera could take a photograph of a dessert, it didn’t capture the real essence of what made each dessert truly, fork-halfway-to-your-mouth delicious.

But with my new Canon Rebel XTi, I felt sure that everything was about to change. I lifted my camera to my cheek, felt my eyelashes brush against the viewfinder, and pressed the button gently. My first photograph was a basket of green and gold apples in a woven basket, steeped in the most beautiful afternoon light I’d ever seen. I actually set the camera down to do a little dance right there on the kitchen tiles, feeling utterly radiant.

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Coconut Lemon Brigadeiro

Since then, taking photographs has become just as fulfilling as baking a creamy, uncracked cheesecake or writing a seamless short story. I take long walks around the neighborhood with the Canon around my neck, glancing everywhere like I could take a picture with my eyes. I look for the extraordinary in the details, for interesting shadows and whimsical patterns.

Every time I check the photos I’ve taken, it’s a mixed bag. There will always be a couple that are slightly out of focus or didn’t replicate the view in my head. I don’t think a good camera makes a photographer. But when I get a shot that makes me as giddy as that beautifully simple photo of a basket of apples, I feel like a life spent seeking breathtaking photos would be a life well spent.

I sent that photograph of the apples to my dad the day I took it. I included a brief, but cheery message with it: “Look!!! This is unedited, straight out of the camera! I think I’m just going to have to send you a photo every single day.”

And you know what? I didn’t think much of that last sentence at the time, but it’s been nine months and he’s kept me to it.

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Cayenne Cinnamon Brigadeiro

Every day, whether the sky releases a torrent of rain or I get home at nine with a headache and a temper, I send a daily photo. It’s a different image every day… pastel sunrises, wrought-iron fences, even self-portraits if I’m feeling ambitious. And though it isn’t always easy to come up with a new photo, it keeps me photographing the way 17 and Baking keeps me writing.

As it turns out, I love photographing almost anything – people, dilapidated houses, animals, unusual textures – more than food.

There is a side effect to the daily photos, though. I don’t like my dad to look through my camera. I love surprises. I love being surprised, I love planning surprises, and I definitely like surprising other people, so I always want the daily photo to be new when my dad checks for it every night. Unfortunately, I think I care more than he does, so sometimes we fight over the Canon.

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“Dad. Seriously. Don’t look through it. I just got back from downtown and there’s a lot of daily photos in there.”

“Good!” He’ll press the buttons to look through the saved photos, a thoughtful look on his face before I’ll try to snatch the camera back.

“It should be a surprise!” And then I’ll get served with the roll of his eyes, his mild annoyance, and that too-familiar face that says “Oh please.” But I always persist.

But after we made this brigadeiros – Brazilian fudge truffles we made at the request of a reader – I surprised both of us by being somewhat open. I normally make him leave when I photograph food, preferring to be alone to avoid the pressure of his presence as well as his advice. But that day I let him stand off to the side as I adjusted settings, taking the same photo over and over.

When he asked what I was doing, I even turned over the camera to show him. Who knows. Surprises are important, but maybe a little family time with five dozen truffles and a set of pretty photographs is kind of important too.

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Tangerine Brigadeiro

I’d never heard of brigadeiros before, but when someone asked for them through a comment on an old post, I was tickled. Dad and I looked them up together and realized that they were a snack his grandmother had made for him when he was a little boy, exactly the same. Whether they evoked memories or not, though, they were my first request and I didn’t even consider not making them.

With Dad’s help, we decided on five variations: coconut lemon, cayenne cinnamon, tangerine, hazelnut-nutella (think Ferrero Rocher), and white chocolate-dipped lavender almond. It may sound like a mouthful, but actually, this might be the easiest thing I’ve ever made. To make five dozen truffles, including five different variations and a trip to the grocery store, the entire process took us two hours.

The base is only 3 ingredients, but gosh, these are delicious. The entire week we’ve said, “Wow. We need to give these away.” But we haven’t. We just keep eating them. For once, I don’t feel like the photos do the brigadeiros justice.

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White Chocolate-Dipped Lavender Almond Brigadeiro

[PS: I'm thinking about doing a frequently-asked questions post, so feel free to leave a comment with a question for me. I'll pick out some questions and answer them in a later post. You can ask about anything, food-related or not, and I might answer it! :) Hope you all had a great valentine's day. I spent it eating brigadeiros.]

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February 15, 2010 at 11:07 pm 82 comments


Elissa Bernstein



I'm Elissa: a 17 (now 21) year old baker in Seattle Boston juggling creative nonfiction workshops, subway maps, and my passions for writing, baking, and photography. Photo above © Michelle Moore

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