First Grade Over: Izzy's End Of Year Picnic and Mini-Strawberry Cheesecakes

Izzy officially completed First Grade. Granted this is old news as we are already close to mid-July but when I began this post it was a milestone, not to be forgotten.

I had been eagerly awaiting his annual end-of-school-year Potluck picnic and was terribly disappointed to discover that it had morphed into a byop (bring your own picnic) event. No sharing of all manner of ethnically diverse foods and bringing desserts.

I couldn't imagine going to a picnic and not sharing so instead of making my usual large Strawberry-Cheesecake, I made mini-cheesecakes, about 30 of them and we were able to share quite a bit.



Making them was much easier than I had anticipated. I used this recipe, an old stand-by. Instead of making the large crust, I pressed an ample amount of the crumbs into muffin tins. I pre-baked the crusts for about 7 minutes and then poured in the batter as the directed. I adjusted the cooking time to about 30 minutes (check for doneness but it has been over a month and my memory is fuzzy).

The minis worked out just fine, perfect for serving to a large crowd as no messy cutting is involved. Another benefit is that I was able to have more servings which is a huge plus when feeding a crowd. Izzy was able to share the cheesecakes with all of his teachers and the highlight of the picnic was when a butterfly landed on Miss B's head! I guess that was her send off, as sadly she will not be returning to teach at his school next year. She will be missed!




Izzy's teachers will also be pleased to know that we began Izzy's summer vacation with a visit to the library, as per his request. We came back with some of my childhood favorites by
Beverly Cleary; The Mouse and the Motorcycle and Runaway Ralph.

Ah summer...a fine beginning.

Mad Science Birthday (My Boy Turned 7)

That was April 19th, 2010, party April 17th. Old news, but still news, even a month later...

Celebrating and preparing Izzy's birthday parties is always great fun. This year I wondered how I would pull it off but I knew I had to, someway, somehow. I figured I could manage since the party fell on one of the better weeks in my treatment schedule.

Izzy requested a "Franny K. Stein" mad science party. I know he was conjuring up explosions in the living room and I knew I wouldn't have the wherewithal to create them. Instead of doing everything myself, I hired a "mad scientist" to help out. I also enlisted the help of friends and family and all I had left to do was bake the cake (with test tubes - which Izzy declared he needed two days before the party), cupcakes and pop up the popcorn. All important to my party plan was keeping the party no longer than two hours (something all parents should consider).

Easier said than done. It was more work than I anticipated but it all came together in the end and I was able to sit through it for the most part.

The party was supposed to begin with snacks but Izzy and friends were so over-excited they had to be herded into the backyard where mayhem ensued. When the mad scientist arrived (which wasn't soon enough) the children settled into rapt attention.

From bubbles to explosions it was just what Izzy had in mind.



Experiments over, next on the agenda was cake and dessert.
My friend L. assembled a most professional-looking fruit arrangement, with beautiful organic fruit.


Too bad Izzy and his pals thought to use the skewers as weapons.


As for the cake it was similar to the one I made last year, Chocolate Layer Cake with Raspberry Filling and Chocolate Frosting. This one was a more classic layer cake, adorned with test tubes which my dad found for me at a medical supply store. Perfect!



Much giddiness ensued and then it was time to sing "Happy Birthday".



So glad it turned out to be just the party Izzy had wished for. So glad that I could be there.

An Apple For Izzy's Teacher?

No. Instead Ms. B. got a TKO. For those of you not in the know (that was me until the other day), a TKO is a Thomas Keller Oreo, sold at Bouchon Bakery. Even better than my homemade oreos because of the white chocolate ganache filling.

And the reason for the cookie you ask? Was it to butter up Ms. B.? No not at all. Today was her birthday.

I only knew it was Ms. B's birthday because last night, at bedtime, Izzy revealed the birthday wishes he had expressed in the card he had made for her...

Happy Birthday
"I hope you turn into a germ."

Suppressing a giggle I had to ask why he had written that. His reply?

"If she were a germ she would be sick and not at school and then I wouldn't have to do the hard math problems she gives me."

Of course I let Izzy know that those were not the kindest birthday wishes and I suggested perhaps we give her a little something (hence the cookie) as well. But it doesn't end there.

Today, after I gave Ms. B. the cookie, Izzy explained that he had changed the birthday card, which now read,

"I hope you turn into a gem".

Apparently the card also features a rendering of Ms. B. as a robot, along with some other "scientific" scribblings. Whatever the case may be, I hope Ms. B. enjoyed her TKO and "germ" or "gem", had a lovely birthday.

Banana- Chocolate Chip Bundt Cake: The Definitive Recipe

This heavenly cake is apparently old news on the internet but for me is brand-new yet slightly familiar. The recipe is remarkably similar to my favorite Chocolate-Banana Cake; However in this version, the smooth banana flavor is highlighted with a light sprinkling of chocolate chips rather than vice versa.

I adapted Dorie Greenspan's recipe, by way of The Food Librarian.


Classic Banana Bundt Cake
Page 190, Baking: From My Home to Yours.

Ingredients: Makes 1 Bundt Cake (24 small servings, perfect for school snack!)

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs, preferably at room temperature
About 4 very ripe bananas, mashed (you should have 1 1/2 - 1 3/4 cups)
1 cup sour cream
1 cup mini-chocolate chips
confectioner's sugar for dusting

1. Center a rack in the oven and preheat to 350 degrees F. Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone Bundt pan there’s no need to butter it.) Don’t place the pan on a baking sheet - you want the oven’s heat to circulate through the Bundt’s inner tube.

2. Whisk the flour, baking soda and salt together.

3. Mash bananas with one cup sour cream.

4. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the 1/3 of the banana mixture. Alternate with dry ingredients, then wet, until both incorporated into batter. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.

5. Stir in chocolate chips.

6. Bake for 65 to 75 minutes (depending upon oven, you may need an additional 10 minutes) or until a thin chopstick, inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature. Dust with confectioner's sugar.

This cake is good cooled and will also keep well for a few days.

You can wrap individual slices in plastic and freeze. Perfect to take along as a snack!

The Dog Days Of Summer: Cooking And The Un-Chilled Life

It is refreshing to see that we are not the only ones who live a fairly "UnChilled" existence. According to the NY Times, people across the country are beginning to learn to live without air conditioning. We lived without air conditioning for 10 years in NYC and then for a couple of years in Jersey City. I finally broke down and bought a three window units when Izzy was two, for those 5 unbearable days each summer when it seems downright nutty not to have one. I immediately put one in the kitchen, for without it, I am loathe to get near the oven or stove and it is so sad for me to allow a summer to go by, without baking

This summer, we have kept our air conditioners in the basement. It hasn't been difficult as the summer has been kind to us. Until now. These last few days have marked the arrival of high humidity coupled with high temperatures. The thought of doing ordinary chores is exhausting enough. The thought of cooking is unimaginable. Luckily it is salad season so lunch and dinner can certainly be prepared without the use of oven or stove. Those meals aren't the issue. It is my baking repertoire that suffers.

The gorgeous fruits of summer beckon. Blueberries beg to be cobbled and peaches plead to be baked into a crumble. The red-hued plums sitting in a bowl on the counter long to baked into a cake. Each day I struggle. Do I overheat myself and the kitchen for the sake of dessert? Do we just eat the fruit out of hand and await the cooler days of autumn?

What do other UnChilled bakers do? Is there a secret to baking without a/c and still keeping your cool?

A Farewell Dinner: Of Rain, Dry Tuna, and Homemade Oreos

Jersey City is a miserable place to live if one hates good-byes (which I most certainly do). Over the five and a half years that we have lived here, Izzy and I have been bidding farewell to far too many of our friends, many of whom have up and left here for greener pastures. Most are in search of better schools, more affordable housing and cleaner living.

The latest ones to abandon our fine city are Izzy's friend T and her family. They are off to Portland, Oregon. June 30 was their last dinner in J.C. and I invited them to our house for a bbq. The first bbq they had with us, turned into an un-bbq, since we ran out of propane. I had hopes that this one would be better.

My original plan was to prepare grilled tofu and brown rice, grass-fed beef sliders, tomato/mozzarella/basil salad, grilled corn, and yellow beans vinaigrette. But during the day, S. called to say she would be bringing along fish. She wanted to bring tuna. I should have warned her against it but how could I say no? What a mistake that was. With so many other things cooking, I overcooked the tuna until it was dry and unpalatable, one reason (besides the mercury factor) I steer clear of tuna in the first place.

Other than the tuna incident, it rained and we had to stay inside, which is not at all what I had in mind. The rain did not keep me from firing up the bbq but it wasn't ideal for our rambunctious children - who did manage to get in some last precious minutes of frolicking, nonetheless. It would be their last opportunity to play together for a long time and they did make the most of it (despite the squeals from T.'s Mama).

Dessert was homemade oreos and fresh berries with whipped cream. I sent them off with extra oreos for their plane trip. From the brief correspondence we have received, all is well in Portland but Izzy and I are missing them here.

Mini-Raspberry Popover Puffs

It was the night before the last day of my snack mom assignment last week. I was frazzled and couldn't bring myself to bake another thing. I had baked a few things for class already. Besides, far too much had been going on, from hosting two La Leche League meetings, baking cheesecake, and this whole cat saga, the last thing I felt like doing was making another snack. So I went to sleep, knowing I had nothing in the house to offer Izzy's class, hoping somehow that inspiration would strike in the morning.

Inspiration did strike and it came by way of David Lebovitz and his stunningly simple rendition of airy, sweet popovers or sugared puffs.




I tweaked the recipe in that I made miniatures. I was able to get 30 miniatures rather than 9 large. Enough to feed his class and experiment. I rolled the cooked puffs in a mixture of brown and white sugars. I experimented on a few and came up with a raspberry version, created by dropping a single raspberry into each batter-filled muffin tin.

Tea For How Many??

Tea for two, Two for tea... No, no, no.. That's just a song. The reality is that I am always making teas but rarely now for two, more likely for three and most of the time for four or more. Once upon a time there were those bridal teas for 30 and other assorted affairs. But since then , the teas have been for more manageable numbers.

Then came the Teacher's Tea, during Teacher Appreciation week, which started out modestly enough, with tea being for something like 5 or 7 when Izzy first started school. Simple to whip up, with just a bit of assistance. Then last year, the numbers grew and this year I was more than a bit surprised to find out I would be making tea for 17. Seemed daunting but working as a team with, S. and D., we turned out a lovely spread. H. brought along the same gorgeous cake she made last year and I was on scone duty.

Teacher's Tea Menu

Assorted tea sandwiches

-egg salad
-tuna salad
-cucumber/cream cheese/ mint
-chicken salad

Scones

Blueberry-Buttermilk Brown Sugar
Apricot-Brown Sugar
Chocolate Chip Orange


Cakes and Cookies

Is This "The One?" : The Quintessential Chocolate Cake From Alice Waters

Over a lifetime of chocolate cake eating and baking, I have encountered far too many disappointments. From dry to not chocolaty enough and every permutation in between, no chocolate cake (except for one at a restaurant) has met with my expectations.

Nearly two years ago, in honor of my grandfather's 98th birthday, I searched extensively and found a recipe for a cake that bloggers proclaimed to be the very best. It received so many accolades I felt it had to be the one. But it too let me down. It had a fair amount of oil in it when I prefer butter and it was so moist that it had horrible sticking issues. Despite its shortcomings, it did pack quite a chocolaty punch and I wouldn't turn it down but it still wasn't the one.

And so when Izzy requested chocolate cake for his birthday, my quest continued. It ended in Alice Water's newest cookbook, The Art of Simple Food. Her chocolate cake recipe contained two crucial ingredients, butter and actual chocolate, instead of oil and only cocoa. When I googled the recipe I found it on another blog called One Hot Stove and it was made with the perfect addition, a raspberry filling. Exactly what Izzy had requested.

Now mind you, Izzy was not content with a standard layer cake. He wanted a "meteorite" so I baked the entire recipe in a metal bowl. It came out somewhat dome-shaped and I was able to slice it and fill it, before frosting it with chocolate ganache. I decorated it with a simple silver spaceship, not as frou-frou as I had hoped but still special.

I served it surrounded by miniature vanilla cupcakes topped with the same chocolate ganache frosting. As I sliced it up after the birthday song, I was ever hopeful for just the right flavor and texture. And guess what?? This cake had it. It was smooth, chocolaty goodness with luscious raspberry inside. Thanks to Alice, I now have my go to chocolate cake, just right for birthdays and other occasions.

Matzoh-Making At Bobolink Dairy: Wish We Were There

We had been dreaming of this excursion for weeks and I couldn't think of a better way to experience Passover, than through actually making matzoh. Not only would there be matzoh-making but we would have a chance to visit one of our favorite Union Square market farms, Bobolink Dairy, during the calving season. Baby animals, cheeses, fresh bread and more. Could there be a more splendid way to spend this sunny day?

The farm is over an hour away so we had plans to leave here early this morning, taking the train to meet L. and her family who would then drive us the rest of the way. I was careful to have everything organized and ready to go last night, but just as I was getting to bed I heard Izzy groaning and tossing. Was it simply a bad dream or an impending illness? I hoped for the former and went to sleep, tossing and turning, especially after having read this account of fevers gone awry. Definitely not the right sort of bedtime reading for worried mothers.

When Izzy hopped in my bed early this morning, I noted his runny nose and warm forehead. I hesitated to take his temperature, because it would confirm my fears but knew I had to do it. Indeed he had a 100.5ish fever which meant our trip was off. I called my friend L. to let her know we wouldn't be joining them. She and her family are making the trip without us (and having dim sum too boohoo). Izzy was mildly disappointed but cheered at having a day in pajamas. I am lamenting at our rotten luck and trying to console myself with thoughts of going either next week or next year.

There are still tickets available for next week's Matzoh-making at Bobolink Dairy and even if we have to take a bus, I think it may just be worth going (working on bus negotiations with Izzy now since I don't think he has ever been on a 2 hour bus ride).

Complete Whole-Wheat Goodness: Maple Syrup Sweetened Scones

One look was all it took. These scones screamed for me to to bake them. Just a glimpse at those pictures, that recipe and I was done for. MAPLE SYRUP in a scone? Ingenious, innovative, opening up an entirely new realm of baking to me.

I normally let recipes sit and fester for years before I get to them but Heidi from 101 Cookbooks comes up with such consistently wonderful, quasi-healthy baked goods I find them irresistible. These were no exception. I almost always adjust recipes that are baked with pure whole-wheat flour but this one used whole-wheat pastry flour which I imagined was lighter so I kept it as is.

I baked my first batch this morning for an appreciative crew of toddlers and moms. It seems they were a hit. (I touted them as a "healthy" scone although some might dispute that label, given they were made with 11 tablespoons of butter. I did get 12 scones instead of 9 from the recipe, which is less than a tablespoon per serving so perhaps the label can remain.)



Later on, Izzy sampled the goods. He instantly deemed them "too floury". I will have to admit that he wasn't wrong in his assessment since they are definitely denser than scones baked with regular, unbleached flour. Yet despite his damaging critique, he happily polished off two, slathered with raspberry jam.

Lemon-Poppy Buttermilk Bundt Cake: Without THREE Sticks of Butter

You would not believe how long I searched to find a recipe that had less than three sticks of butter. I may love butter but three sticks seemed excessive, even for a butter hound like me.

My google searches kept turning up with what seemed like slightly different versions of the same recipes until finally I happened upon one that was suitable. It uses merely two sticks of butter (the diet version?).

The cake is quite simple to prepare and emerged from the oven with a lovely brown exterior. It was definitely well-received and enjoyed with a cup of tea. Izzy had no trouble eating two slices and our guest, B., even requested the recipe.

Here then, is the recipe (which I would tweak next time, adding extra zest and perhaps a glaze).
Also, instead of the can of poppy seeds you can use 1/3 cup of poppy seeds.

Homemade Organic Peppermint Patties: Get The Sensation!

I saw this recipe on one of my favorite food websites, The Kitchn and I knew it would make for an ideal holiday gift. The ingredient list was short and aside from peppermint oil, I had all of the ingredients* in my pantry.

Izzy and I prepared them this afternoon and had nearly instant candy gratification. These were even better than the ones we buy from Birnn Chocolates! The chocolate dipping can get a bit messy with a little helper but that was all part of the fun.

*All of the ingredients should be available in the organic section of your supermarket or at Whole Foods.

Celebrate With Victory Cake

Yesterday I was so happy I baked a cake. A victory cake.

I took one of my favorite cakes, a chocolate-banana cake and infused it with additional richness. I added 1 cup of dried coconut flakes and exchanged 3/4 cup of mini-chips for 1 cup of white chocolate chips! I gave half to Izzy's teachers and saved the rest for us. Izzy couldn't wait to get home and have some for his after school snack.

Day After The Election Exchange
Me: Did you speak with any of your friends about the election?

Izzy: Yes. I spoke to A.

Me: What did you say?

Izzy: It was a private discussion.

Me: Oh, did she vote for Obama?

Izzy: Yes, all of my friends voted for Obama. A. and J. and J. and I. etc..

Me: Did anyone vote for McCain?

Izzy: I don't know because they're not my friends. I am only friends with people who voted for Obama.

Indeed!

Change Is In The Air...

Which has actually inspired me to do something other than think of food.

Today I hosted a small phone gathering to get out the vote for OBAMA! Not one to ignore eating entirely, I had intended to serve scones and hot chocolate to the guests. As the gathering was smaller than I had anticipated, I became less inspired to bake so I was thrilled when my friend C. offered to bring along her moist apple cake (I tried to ignore the revelation that it was made with ancient baking soda from her fridge and not imagine all of the attendant flavors it must have absorbed). I even opted out of the hot chocolate, figuring that tea would be more soothing during the phoning process.

I was glad that C. and T. joined me as it made a somewhat unpleasant task seem less so. If nothing else, I have now developed a newfound respect for telephone solicitors. Some reponses were downright nasty but at least these were balanced by some fervent Obama supporters. I truly felt sorry for the woman who claimed she had just received 7 calls from the Obama campaign and after her I couldn't take any more rejection. So I am still left with a few remaining calls. Anyone want to join me tomorrow night?

Goat Cheese In A Brownie? A Tangy Surprise

Last week Farmer Rich surprised me with a windfall of spreadable goat cheese, something akin to cream cheese but with a goaty tang. We smeared some on bread, made a few sandwiches and then in my new attempts to eliminate waste, realized that I'd better come up with some way to utilize the rest of it before it started growing fur.

Goat cheese and chocolate pair quite well together, especially in David Lebovitz's Cheesecake Brownies Recipe. I simply substituted goat cheese for the cream cheese. Nobody could put their finger on the "secret ingredient" and most thought it was citrus. When I told them it was goat cheese they all commented upon the tanginess. The goat cheese seems to temper the sweetness of the brownies.

Although Izzy enjoyed his, these may appeal more to grown-ups. A friend's child, while eating one, politely whispered to his mama, "I don't like the top part but the bottom is yummy." She kindly licked off the goat cheese and returned the rest to him.

When Birthday Cake Won't Do: Pear Tarte Tatin

Oh what to make for the husband who lacks a solid sweet tooth? For one who isn't a huge fan of cakes or sweets in general? I could have gone the ginger cake route (btdt) but wanted to come up with a different birthday cake replacement.

So I looked around my kitchen and found myself with a windfall of pears from my CSA. They were begging to be used and since I have actually seen A. order Tarte Tatin in restaurants, a Pear Tarte Tatin became the obvious choice. It is simple to prepare. It can hold candles and we would all be happy to eat it.

It would also be the perfect dessert to accompany the bistro birthday dinner I had planned to prepare: Roast Leg of Lamb with Olive Tapenade, Zucchini and Leeks, Sweet potatoes roasted with honey/rosemary/olive oil, Cheese platter..and dessert.

Pear Tarte Tatin (Caramelized Upside-Down Pear Tart)
Adapted from Patricia Wells, Bistro Cooking* (Workman Publishing, 1989.)

Ingredients


6 tablespoons unsalted butter
7 to 8 firm pears (about 2 1/2 pounds, preferably bosc or anjou), peeled, quartered and cored
1/2 cup sugar
1 recipe Pate Brisee (below)
1 cup creme fraiche or sour cream for serving


1. Preheat oven to 425 degrees.
2. Melt the butter in a tarte tatin pan (or deep skillet) over medium-high heat. Add pears and sugar. Cook, stirring occasionally to prevent burning, for 20 minutes. Increase heat to high and cook for 15 more minutes, until pears turn a deep, golden brown. Watch carefully to avoid burning the fruit.

3.If you are baking the tarte in a separate dish, pile pears into that dish. Otherwise, remove pan from heat and roll out pastry slightly larger than baking dish. Place pastry on top of fruit, tucking in along edges and down into dish.

4.Place tarte in center of oven and bake until pears bubble and pastry is a deep golden brown, about 35 to 40 minutes.

5.Remove the tarte from the oven and immediately place a large, flat heatproof serving platter on top of the baking dish or pan. Invert the pan and give the bottom a firm tap to release any pears that may be sticking to the bottom. Slowly release the baking dish so that the tarte falls evenly onto the platter. Serve warm or at room temperature, passing creme fraiche or sour cream.

Serves 8 to 10.

Pate Brisee

1 to 1 1/4 cups all purpose flour (do not use unbleached)
7 tablespoons unsalted butter, chilled and cut into pieces
1/8 teaspoon salt
3 tablespoons ice water

1.Place 1 cup of flour, the butter, and salt in a food processor. Process just until mixture resembles coarse crumbs, about 10 seconds. Add the ice water and pulse just until the pastry begins to hold together, about 6 or 8 times. Do not let it form a ball.

2. Transfer the pastry to waxed paper; flatten the dough into a disk. If the dough seems too sticky, sprinkle with additional flour, incorporating 1 tablespoon at a time. Wrap the pastry in waxed paper. Refrigerate for at least an hour.

* Definitely one of my favorite cookbooks, worth adding to your repertoire.

Brown Butter Peach Squares: Perfect Picnic Dessert

For the most part I steer clear of recipes with too many steps but I was already smitten before I discovered how involved this one actually was. The mere name of this called to me when I first spied it in the fine print on the bottom of an article about Big Sur Bakery in California in The New York Times Magazine.

When I eventually accessed the article on-line, it was already too late. The peaches and brown butter combination had me hooked. So last Saturday, when Izzy was hard at work I set to work on this three step recipe. I refused to heed A. and his complaints that I had the oven on when it was barely 80 degrees out. For Pete's sake, doesn't he know that 80 is positively cool? I have been known to bake at higher temperatures and I felt just fine.

First there was the crust: I had to brown the butter and then freeze it, before mixing it into the flour.

As it baked, I worked on the peach jam which required about an hour of simmering.


When that was done, I began the filling which included eggs, more brown butter and orange zest. When that was finished I then added the peach jam and the filling to the cooled crust. This is how it looked before it went into the oven.

What a gorgeous, portable dessert. Perfect for Labor Day BBQ or to pack for a picnic or snack. This dessert will last, well-wrapped for at least three days.

Makes about 30-36 squares. Definitely work the effort!

Notes: I recommend adding 1/4 tsp. salt to crust. Cut into smaller squares rather than bars.

Pleasing The Picky: Chocolate-Chip Pancakes

Waking up for breakfast surrounded by the small and picky, I wondered what they would agree upon to eat (not that I would have presented a choice but it wasn't up to me).

I suggested pancakes and there were a few whines of dissent until one little voice said, "I'll have mine with chocolate chips."

Chocolate chips . The magic word.

A chorus of voices were suddenly piped up in favor of pancakes and although I try to avoid chocolate for breakfast, in the interest of being agreeable, I consented. I suppose a few mini-chips wouldn't hurt anyone (read Izzy).

This is the recipe I used, sprinkling a few mini-chips onto each pancake .

Even the pickiest asked for seconds.


****pictures to follow in a few days

La Festa Italiana Take Two: A Gastronomic Quest

One evening at "La Festa" was not enough. Did I crave a second helping of rice balls? Had I missed out on the sausage and peppers? No. What I had to have was a sampling of Rosalie Nicodino's (sp?) homemade ricotta cheesecake.

Last year we missed out on most of the homemade dessert offerings as they were sold out by the time we looked for them. Then this year, on opening night, the same thing transpired. Perusing the dessert table all I noted were decidedly store-bought goods. But I overheard tell of a special ricotta cheesecake. I had to ask and was told that it had sold out but to try again tomorrow.

Which is why Izzy and I ventured out after the rainstorm. We were practically the only ones to show up at precisely six, only to find that nothing was ready. Big surprise since there had been a substantial downpour. Izzy amused himself by watching the band set-up and we wandered up and down the block, waiting for the deep-fryers to heat up. I didn't want another rice ball but hey, it's only once a year. We only had three this time, since we had already sampled pizza and needed to save room for dessert.

Good thing that all I had in mind was eating since the rain began yet again that evening, with scant signs of letting up. As Izzy and I sat in the dismal church basement, the dessert ladies were squabbling over coffee making, taking their sweet time unwrapping whatever they were selling. I had no choice but to disturb their twittering and ask about the ricotta cheesecake. Apparently it was still in the fridge.

She seemed flattered to hear that I had returned for the cheesecake and slightly bemused that I chose to photograph her. Flattered though she may have been, this woman was NOT parting with any secrets. I asked about the topping and crust and the reply was pound cake. At that point I hadn't even tasted it so it was all speculation. I tried some subtle questioning but to no avail. She plainly stated, "I can't tell you what is in it." Apparently the secret must be closely guarded, for if not, people will make it themselves and not come and buy hers at the festival. Uh..which people would those be, all sitting home conspiring to make their own cheesecakes.Wouldn't be me. I only make mine for special occasions.

We were so full from rice balls and pizza that I had our slices of cheesecake wrapped to go, along with some other options like pizzelle and biscotti which were also homemade. I couldn't wait to sample the goods.

Immediately after dragging ourselves home in the pouring rain, Izzy tucked into his cheesecake slice, which disappeared in minutes. I joined him. Now I am accustomed to heavy New York cheesecake and this was a horse of a different color. It is light, with an eggy, though not unpleasant aftertaste. I like the idea of the pound cake topping but not so sure what I think about the soft crust. One sample is not enough for a final determination. On the biscotti, I shall reserve comment. And the pizzelle, they disappeared without a trace.

But enough about us. You: Go try those Italian pastries before the feast is over. Those ladies and their goods are a dying breed.