Category Archives: Food and Recipes

Rich cake

I wasn’t planning on making rich cake this year, because I hadn’t gotten to it by Stir-Up Sunday, and it’s really better if it sits for at least a month, being fed regularly with brandy. But I don’t know — suddenly, the Christmas Sri Lankanness in me rose up and demanded rich cake. So here we are, and it should still be pretty good by our holiday party next Sunday, and even better by New Year’s, and when I’m in the sloughs of wintery Chicago despond in February and March, it should be positively luscious.

Bonus: Kavya has started learning how to make it. 🙂 She thinks the batter is delicious, but is a little dubious about the fruit and nut portion.  She’ll learn.

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Love Cake

Sri Lankan Love Cake
(two hours, including baking time; serves dozens)

Some say this Portuguese-derived cake was baked to win the hearts of suitors, while others say it’s because of the labor of love involved in all the cutting, chopping and grinding of the fruits, nuts, and spices (much easier these days with access to a food processor). But regardless, it tastes like love: sweet, tangy, and fragrant.

8 ounces butter, softened, plus more for greasing
16 ounces raw unsalted cashews
10 ounces fine granulated sugar
10 egg yolks
Zest of two limes
Zest of one orange
Juice of two limes
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground clove
1/4 teaspoon ground nutmeg
1/2 cup honey
3 drops rosewater extract (or two teaspoons rosewater)
1 teaspoon vanilla extract
12 ounces semolina, toasted
3 ounces candied ginger and/or crystallized pumpkin, minced as finely as possible
5 egg whites
Confectioners’ sugar for dusting

1. Preheat the oven to 250. Grease a 9×13 baking dish with butter and line it with two layers of parchment paper. Grease the paper with butter.

2. In food processor, grind cashews to coarse meal.

3. In a standing mixer (paddle attachment), beat 8 oz. butter and granulated sugar until creamy. Add egg yolks and mix well. Add zest, juice, spices, honey, rosewater and vanilla; mix well.

4. Add semolina and mix well; add cashews and candied ginger / pumpkin and mix well.

5. In a separate bowl, beat egg whites until stiff; fold gently into cake mixture.

6. Spoon batter into prepared pan; bake for 1 hour 15 minutes, until firm to the touch.

7. Let cool completely in the pan, dust with confectioner’s sugar (optional), cut into squares and serve.

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With Wine

Project Take a Break From the News is rolling along nicely — I’m two episodes into Bones, the dishes are done, the laundry is going, and I have a nice chicken and potato curry simmering, to which I’ve added a cup of wine that my mother would never have thought to add, but I quite like its effect on the curry sauce. If it works for coq au vin, to activate flavors that mere water would not, why not for curry?

Chicken Curry (with wine) (1 hr. — serves 8-10)

3-5 medium yellow onions, diced
3 T vegetable oil
1/4 t. black mustard seed
1/4 t. cumin seed
3 whole cloves
3 whole cardamom pods
1 cinnamon stick, broken into 3 pieces
1-2 T red chili powder
1 T Sri Lankan curry powder
12 pieces chicken, about 2.5 lbs, skinned and trimmed of fat. (Use legs and thighs — debone them if you must, but they’ll be tastier if cooked on the bone. Don’t use breast meat — it’s not nearly as tasty.)
3 medium potatoes, peeled and cubed
1/3 c. ketchup
1 heaping t. salt
1 c. wine
1/2 c. milk, optional
1-2 T lemon juice

1. In a large pot, sauté onions in oil on medium-high with mustard seed, cumin seed, cloves, cardamom pods, and cinnamon pieces, until onions are golden/translucent (not brown). Add chili powder and cook a few minutes, until you start to cough. Immediately add curry powder, chicken, potatoes, ketchup, and salt.

2. Let fry for a few minutes, until the chicken and onion are starting to brown, stirring occasionally. Add wine and scrape up the fond to deglaze the pan.

3. Lower heat to medium. Cover and cook, stirring periodically, until chicken is cooked through and sauce is thick, about 20-30 minutes. Remove cover, taste, and add milk if desired, to thicken and mellow spice level; stir until well-blended. Add lemon juice; simmer a few additional minutes, stirring. Serve hot.

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Chocolate chip

Mama guilt — Kavi didn’t sleep well, but Kev and I were both teaching and she wasn’t feverish, so I told her to try to be tough and go to school. Hence, chocolate-chip banana bread baked when I finished teaching and came home. I am here to report that a) she got through school fine, and b) the Cook’s Illustrated banana bread is tremendous. I let the kids have some after school, and they’re now waiting impatiently to be done with dinner so they can have some more for dessert.

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Sri Lankan New Year Approaching

I need to put together a shopping list for Friday’s Sri Lankan New Year party. Feeling a little paralyzed by choice — I want to make ALL THE THINGS. I think it’s been too long since I’ve had enough free time to cook properly. And also, since I’ve been working on the cookbook revision for the past year, I now have a really thick stack of great recipes.

If you’re coming Friday and if there’s some particular Sri Lankan dish of mine you want, now would be a great time to say so!

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