Table of Contents: From Breakfast With Anita Diamant to Dessert With James Patterson - a Generous Helping of Recipes, Writings and Insights From Today's Bestselling Authors by Judy Gelman, Vicki Levy Krupp
Authors: Judy Gelman, Vicki Levy Krupp
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thawed
2 teaspoons fresh lemon juice
6 tablespoons sugar
1 Purée the raspberries, lemon juice, and sugar in a blender and process until smooth. Pour the mixture into a strainer and press the solids through to strain the liquid. Discard the solids.
2 Add water to thin sauce if necessary. Serve immediately, or cover and refrigerate up to one week.
N ANA'S C REAM P UFFS
Makes 24 cream puffs
Still Alice was inspired by my grandmother, Angelina Genova, who was diagnosed with Alzheimer's Disease when she was eighty-five. Although she lost her history and couldn't understand who we were or why we were there (she told people her daughter Mary was a homeless woman who'd wandered in to live with her), there were parts of my grandmother that never left her. As she always had, she loved lively company. We're a loud, Italian family. She delighted in having us there, sitting around her kitchen table, eating, laughing to tears, telling stories. And she remained good-natured and good-humored, willing to participate. Here's one of my favorite exchanges:
Aunt Mary: Come on, Ma, we're going to the movies.
Nana: Okay, I don't know who you are, but I'm coming!
The reasons why her family loved her, the reasons why we are connected, disappeared for her, but they didn't for us. We continued to love her, and she accepted it. She understood our hugs and kisses and smiles and returned them with great enthusiasm. I know she felt included and loved until the moment she died.
My grandmother made the best cream puffs. In fact, she won $25 from Parade Magazine in 1969 for her recipe. Someone in my family makes her cream puffs for every holiday, and we still fight over who gets the last one.
Note: These will keep if made in the morning and served later in the day, but they become soggy after a day or two in the fridge.
One stick of butter may be substituted for the shortening.
If you're pressed for time, you can make a quick version of the filling. Cook 1 box of vanilla pudding (not instant; with whole milk), and let cool in the refrigerator. Add 1 teaspoon of vanilla to 1 cup of heavy cream, and beat until thick. Fold cream into pudding. Done!
F OR THE PUFFS
1 cup all-purpose flour
¼ teaspoon salt
½ cup butter flavor solid vegetable shortening (see note)
1 cup water
4 large eggs, at room temperature
F OR THE CUSTARD FILLING
½ cup granulated sugar
5½ tablespoons cake flour
½ teaspoon salt
2 cups whole milk
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup heavy cream
Confectioners' sugar, for sprinkling (optional)
1 Preheat oven to 425°F. Line two baking sheets with parchment paper.
2 To make the puffs: Combine flour and salt in a small bowl. Place shortening and water in a medium saucepan, and bring to a boil. Add flour mixture all at once and stir vigorously until mixture balls up and becomes quite dry. Remove from heat.
3 Transfer mixture to medium bowl of electric mixer. Add eggs one at a time and beat at high speed until mixture becomes a smooth paste.
4 Drop batter by tablespoonful on baking sheets, placing 2 inches apart. Bake for 15 minutes, then reduce heat to 375°F and bake for an additional 15 minutes. Do not open the oven during cooking, except during final minutes if needed to check on puffs. Puffs are done when they are well browned, and moisture can no longer be seen on the tops. Transfer puffs to wire rack to cool.
5 To make the custard filling: Sift together sugar, cake flour, and salt. In medium saucepan, heat milk over medium heat. Whisk flour mixture into warm milk and heat, stirring, until thick and bubbly, about 3 minutes. Remove from heat.
6 In a separate medium bowl of an electric mixer, beat eggs until frothy. Add milk mixture to eggs, and mix well. Return mixture to saucepan and cook over medium heat for 3 minutes.
7 Remove from heat and transfer mixture to clean bowl. Whisk in vanilla. Rub butter on piece of plastic wrap and place wrap butter side down on top of the custard
2 teaspoons fresh lemon juice
6 tablespoons sugar
1 Purée the raspberries, lemon juice, and sugar in a blender and process until smooth. Pour the mixture into a strainer and press the solids through to strain the liquid. Discard the solids.
2 Add water to thin sauce if necessary. Serve immediately, or cover and refrigerate up to one week.
N ANA'S C REAM P UFFS
Makes 24 cream puffs
Still Alice was inspired by my grandmother, Angelina Genova, who was diagnosed with Alzheimer's Disease when she was eighty-five. Although she lost her history and couldn't understand who we were or why we were there (she told people her daughter Mary was a homeless woman who'd wandered in to live with her), there were parts of my grandmother that never left her. As she always had, she loved lively company. We're a loud, Italian family. She delighted in having us there, sitting around her kitchen table, eating, laughing to tears, telling stories. And she remained good-natured and good-humored, willing to participate. Here's one of my favorite exchanges:
Aunt Mary: Come on, Ma, we're going to the movies.
Nana: Okay, I don't know who you are, but I'm coming!
The reasons why her family loved her, the reasons why we are connected, disappeared for her, but they didn't for us. We continued to love her, and she accepted it. She understood our hugs and kisses and smiles and returned them with great enthusiasm. I know she felt included and loved until the moment she died.
My grandmother made the best cream puffs. In fact, she won $25 from Parade Magazine in 1969 for her recipe. Someone in my family makes her cream puffs for every holiday, and we still fight over who gets the last one.
Note: These will keep if made in the morning and served later in the day, but they become soggy after a day or two in the fridge.
One stick of butter may be substituted for the shortening.
If you're pressed for time, you can make a quick version of the filling. Cook 1 box of vanilla pudding (not instant; with whole milk), and let cool in the refrigerator. Add 1 teaspoon of vanilla to 1 cup of heavy cream, and beat until thick. Fold cream into pudding. Done!
F OR THE PUFFS
1 cup all-purpose flour
¼ teaspoon salt
½ cup butter flavor solid vegetable shortening (see note)
1 cup water
4 large eggs, at room temperature
F OR THE CUSTARD FILLING
½ cup granulated sugar
5½ tablespoons cake flour
½ teaspoon salt
2 cups whole milk
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup heavy cream
Confectioners' sugar, for sprinkling (optional)
1 Preheat oven to 425°F. Line two baking sheets with parchment paper.
2 To make the puffs: Combine flour and salt in a small bowl. Place shortening and water in a medium saucepan, and bring to a boil. Add flour mixture all at once and stir vigorously until mixture balls up and becomes quite dry. Remove from heat.
3 Transfer mixture to medium bowl of electric mixer. Add eggs one at a time and beat at high speed until mixture becomes a smooth paste.
4 Drop batter by tablespoonful on baking sheets, placing 2 inches apart. Bake for 15 minutes, then reduce heat to 375°F and bake for an additional 15 minutes. Do not open the oven during cooking, except during final minutes if needed to check on puffs. Puffs are done when they are well browned, and moisture can no longer be seen on the tops. Transfer puffs to wire rack to cool.
5 To make the custard filling: Sift together sugar, cake flour, and salt. In medium saucepan, heat milk over medium heat. Whisk flour mixture into warm milk and heat, stirring, until thick and bubbly, about 3 minutes. Remove from heat.
6 In a separate medium bowl of an electric mixer, beat eggs until frothy. Add milk mixture to eggs, and mix well. Return mixture to saucepan and cook over medium heat for 3 minutes.
7 Remove from heat and transfer mixture to clean bowl. Whisk in vanilla. Rub butter on piece of plastic wrap and place wrap butter side down on top of the custard
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