fiction

The Thorn Birds + Shepherd's Pie

December 22, 2016 by Megan Leave a Comment

My parents watched The Thorn Birds miniseries in 1983. My name is Megan, the same as the main character - it also happened to be the 10th most popular name in 1985, just before I was born. Not a coincidence. Thankfully, they watched the show and didn’t read the book, in which her name is spelled Meghann. Anyway, I’ve been meaning to get around to reading this book, my namesake, for years. I finally did.

For anyone who has seen the miniseries, The Thorn Birds book (written by Colleen McCullough six years prior in 1977) is pretty similar. It tells the story of the Cleary family as they move to Drogheda, a sheep station in Australia, and live there through the years. Meghann, usually called Meggie, is the only daughter in a family of 8 brothers.

Already a regular Drogheda visitor when the family first arrives, the local priest Ralph befriends them but takes a special interest in Meggie. Her mother pays her little notice, preferring her sons, so he makes it a point to see that she doesn’t lack for attention and is given the opportunity for a good education and taught to ride a horse. As Meggie grows older, their familiarity breeds stronger feelings.

In a cruel turn of events, Ralph must make a choice that is really no choice at all for the devout priest. The family’s future is forever changed, but Drogheda remains a part of all of their lives no matter what. To honor their massive homestead, I decided to make shepherd’s pie. I found a recipe from Alton Brown and went to work.

First, I chopped my onion and carrots, taking care to make them roughly equal in size. Then, I peeled and cut up my potatoes, putting them into a saucepan of water as I did so. I put them on stove, covered to bring to a boil.

Meanwhile, I preheated the oven to 400 degrees and began on the meat filling. I cooked the onions and carrots for about 4 minutes, added the garlic, and then added the lamb. I seasoned with salt and pepper. Once that was cooked through, I added all of the remaining ingredients - tomato paste, Worcestershire sauce, rosemary, thyme and chicken broth.

While the sauce thickened, I mashed the potatoes with the half and half, butter, salt and pepper. I separated an egg and stirred in the yolk. Then, I added the peas and corn (both frozen) to the filling. It went into a glass baking dish and I did my best to smooth the mashed potatoes over the top.

It baked for about a half hour and smelled delicious the entire time. It was torture waiting for it to cool before we could enjoy it.

Shepherd’s Pie

Servings: 8
Time: 1½ hours
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From: Alton Brown, Food Network

Ingredients

1½ pounds russet potatoes
¼ cup half-and-half
2 ounces unsalted butter
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 egg yolk

For the meat filling:

2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 ½ pounds ground lamb
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
½ cup fresh or frozen corn kernels
½ cup fresh or frozen English peas

Directions

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
Preheat the oven to 400 degrees F.
While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

The House of the Spirits + Beef Empanadas

December 17, 2016 by Megan 2 Comments

Almost all books can open your eyes to new experiences - whether it be new cultures, new points of view, or just something you didn’t know before. The same book can have different meaning from person to person, and it can have a different meaning from reading to reading. I don’t love everything I read, but I do appreciate the opportunity I have to come away with a new knowledge of the world, be it big or small.

The House of the Spirits, a selection for one of my book clubs, was one such book. By Isabel Allende, and originally written in Spanish, it is the story of strong Chilean women, spanning three generations. I don’t have a strong opinion about it either way, but in the end, I’m glad I read it.

It was not the easiest book for me to get into, and if I hadn’t been on vacation with a limited selection of reading material, I might have put it down and called it a day. As captivating as these three women were, the common thread throughout all of their narratives was Esteban, a really rather unlikeable character, who outlived all of them.

With elements of magical realism, like many Latin American stories, we follow Clara the Clairvoyant, her daughter Blanca and her granddaughter Alba as they live in Esteban’s orbit. For all of the beautiful writing and the expansive time covered, it feels as though the story slags on, with so little happening in any given chapter. Until the end, when Alba - the joy of Esteban’s life and who feels like the most important character - takes revolutionary steps that not only change her family forever but her country too.

It is in this part of the book, while stuck in the house during a curfew, that the maids decide to make empanadas as a way of entertaining themselves. I have always loved empanadas and thought making them on a very snowy day in Detroit would be a great way to entertain myself too!

I found a recipe from The New York Times for beef empanadas and went to work. In an attempt to save time, I used refrigerated dough, as suggested by a different recipe. Looking back, I wish I’d made the dough included in the original recipe (I’ll include it below). If you do decide to use refrigerated dough, you will probably need 2 packages, or 4 total pie crusts.

Since my dough was already made, I started with the filling. I used ground beef and ground chorizo, because I already had them on hand - I think they work just as well. I chopped the onion and set the beef to cooking on the stovetop.

While the beef browned, I peeled and diced my potatoes. Once the beef was nearly cooked through, I added the onion and the chorizo to the pan, allowing them to cook for about 10 minutes. Then I added the potatoes, garlic and spices, seasoning with salt and pepper.

After a few more minutes, I added the tomato paste, paprika, cayenne pepper (about an ⅛ teaspoon) and a cup of water. It began simmering and I let it all cook together for another 10 minutes.

While that cooked, I also chopped my scallions and made two hard-boiled eggs. Once the filling was finished, I put it in a bowl to cool and added the sliced scallions.

I preheated the oven to 375 degrees and started making the dough rounds. Unrolling the dough was surprisingly difficult, but it did add this bright spot to my cooking.

I got about 15 total rounds out of my two sheets of dough, only enough to use half the filling. (The rest of the meat and potato mixture made a great addition to breakfast burritos as well as a quick dinner of tacos.) On each round, I added about 1 tablespoon of the meat filling, a sprinkle of chopped hard-boiled eggs, and a sprinkle of finely chopped green olives. Using more filling made them difficult to close.

I brushed them with some melted butter and put them in the oven on a parchment lined baking sheet for 15 minutes. They didn’t come out quite as golden as they might have if I’d made my own dough, but they still tasted delicious.

Beef Empanadas

Servings: makes 30-36
Time: 1½ hours
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From: The New York Times Cooking Section

Ingredients

Dough Ingredients

4 oz lard or butter, plus more for brushing tops
1½ teaspoons fine sea salt
750 grams all-purpose flour, about 6 cups, more as needed

Filling Ingredients

1 pound beef chuck, in 1/8-inch dice (or very coarsely ground)
Salt and pepper
Lard or olive oil, or a combination, for sautéing
1 cup diced onion
2 ounces diced chorizo (or ground)
½ pound potatoes, peeled and diced
4 garlic cloves, mashed to a paste
2 teaspoons chopped thyme
2 teaspoons chopped marjoram or 1 teaspoon oregano
1 tablespoon tomato paste
1 tablespoon pimentón dulce or paprika
Large pinch cayenne
Beef or chicken broth, as necessary, or use water
½ cup chopped scallions, white and green parts
¼ cup chopped pitted green olives
2 hard-cooked eggs, sliced

Directions

Make the dough: Put 2 cups boiling water, 4 ounces lard and 1 1/2 teaspoons salt in large mixing bowl. Stir to melt lard and dissolve salt. Cool to room temperature.
Gradually stir in flour with a wooden spoon until dough comes together. Knead for a minute or two on a floured board, until firm and smooth. Add more flour if sticky. Wrap and refrigerate for 1 hour.
Make the filling: Season chopped beef generously with salt and pepper and set aside for 10 minutes. Melt 3 tablespoons lard in a wide heavy skillet over medium-high heat. Add beef and fry until nicely browned, stirring throughout to keep pieces separate, about 5 minutes.
Turn heat down to medium and add onion and chorizo. Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 10 minutes. Add potatoes, garlic, thyme and marjoram and stir well to incorporate. (Add a little more fat to pan if mixture seems dry.) Season again with salt and pepper and let mixture fry for 2 more minutes. Stir in tomato paste, pimentón and cayenne, then a cup of broth or water. Turn heat to simmer, stirring well to incorporate any caramelized bits.
Cook for about 10 more minutes, until both meat and potatoes are tender and the sauce just coats them — juicy but not saucy is what you want. Taste and adjust seasoning for full flavor (intensity will diminish upon cooling). Stir in scallions and cool to room temperature, then cover and refrigerate until ready to use.
Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
Moisten outer edge of each round with water. Put about 2 tablespoons filling in the center of each round, adding a little chopped green olive and some hard-cooked egg to each. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.
Heat oven to 375 degrees. Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart. Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes. Serve warm.

Lily and the Octopus + Dog Treats

December 1, 2016 by Megan Leave a Comment

I hope you all had a Happy (and food-filled) Thanksgiving! I’m pretty sure it marked my first Thanksgiving ever without turkey and all of the fixings, which I definitely missed more than I expected. As it was, Scott and I were spending our last day in Cambodia (and shortly before that, Thailand).

Obviously the trip was amazing - worth missing one Thanksgiving for - and thanks to the long plane rides, an overnight train trip and a few days on the beach, I had plenty of time for reading! I finished nearly five books, including what I thought would be a light and whimsical read about a man and his dog: Lily and the Octopus.

Perhaps I should’ve paid more attention to the description of Lily as an “aging companion.” Not exactly what I bargained for - particularly when this trip was separating us from our own dog for two weeks, or what basically felt like forever. Sad book + missing my dog = Yes, I cried on the plane.

It’s not a spoiler to say that Lily dies. It’s very obvious from the beginning that the octopus is coming for her. The octopus, in fact, is a tumor that has Lily’s friend and owner Ted in denial before he is able to get down to the business of defeating it. This cleverly-written story is a journey of acceptance more than anything else. Every dog owner will relate (I especially loved the chapter of Lily’s nicknames, many of which Beta shares), but everyone will be touched.

To go with this book, and to make up our extended absence to Beta, I whipped up some homemade dog treats shortly after we got back home. Since the cupboard was bare, I found an easy recipe with only three ingredients - oats, peanut butter and (previously frozen ripe) bananas.

First, I preheated the oven to 350 degrees while I processed the oats into a powder. I did not grind them up as finely as she did in the original recipe, resulting in a less smooth final treat. (Beta didn’t seem to mind.)

I mashed up the banana, mixed it in with the peanut butter and then added in the oat powder. I rolled it out onto the powdered counter top and used my bone-shaped cookie cutter to make the treats. Feel free to use any shapes you have handy.

I ended up with 22 total treats and, with the little bit of “dough” that was left, I stuffed an empty Kong for a snack later.

Bake for about 15 minutes, or until the edges start to brown. Mine ended up a little soft, but they end up being less crumbly and messy that way. And, of course, I had to let Beta taste-test right away!

Homemade Peanut Butter Banana Dog Treats

Servings: makes approx. 24 treats
Time: 20 minutes
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From: Munchkins and the Military Blog

Ingredients

1½ cups uncooked old-fashioned oats
1 large banana
½ cup peanut butter

Directions

Preheat your oven to 350 degrees.
Using a food processor or blender, grind your oats until they're powder.
In a bowl, beat together the banana and peanut butter until smooth. A few small chunks of banana here and there is ok. The dough should stick together, but shouldn't be sticky.
Reserve about a tablespoon of ground oatmeal and pour the rest into the banana peanut butter mixture and mix until combined.
Dust your surface with the reserved ground oatmeal and roll your dough to about a 1/4 inch thickness.
Cut into desired shapes and place on a parchment paper lined cookie sheet.
Bake treats for approximately 15 minutes, or until the edges start to brown.
Cool completely before storing in an airtight container for up to a week.

This post contains affiliate links. Full disclosure here.

The Nix + Norwegian Fish Stew

November 17, 2016 by Megan Leave a Comment

With my ambitious yearly goal to read between 48 and 52 books (depending on the year), I don’t usually take the time to read books that are longer than 500 pages. Too many times I have found myself slogging through a book I didn’t particularly enjoy just to get through it and move on to the next. I thought The Nix would be one of those books, but I’m glad I was wrong.

Nathan Hill’s lengthy debut novel - coming in at 628 pages - was suggested as the latest selection for one of my book clubs. We even gave ourselves extra time to read it, meeting again after 2 months instead of the usual 1-ish, which really just gave me more time to stall. Luckily, a well-placed work trip to California gave me ample time to catch up and fully dive in to a book I really enjoyed.

The Nix is all over the place - but in a good way. Hill takes you from 2011 to 1988 to 1968 and back again. You’ll see the world from the eyes of both minor and major characters, and while the reasons aren’t always clear, it definitely comes together at the end.

In 2011, Faye finds herself in a bit of a predicament - one that lands her all over the news and opens up a long-lost connection to her son Samuel, who she abandoned decades earlier. For reasons even he is still trying to figure out, Samuel begins to explore his mother’s past to uncover the truth. On her own journey, Faye sets out to face the haunting folktales of her youth.

What Samuel finds is not only surprising, but life-changing, too. Later, on a trip to her family’s native Norway, Faye also learns about her father’s past, which she confronts over a hot bowl of fish stew and some crusty bread.

I found a recipe on Saveur’s website for Fiskesuppe, or a Norwegian Cod Vegetable Chowder, similar to the one Faye eats during her illuminating trip. It made the perfect meal for a cold fall evening, hearty and delicious. But, full disclosure, my apartment smelled like fish stew for days!

There are a lot of vegetables in this stew, so I suggest you start by prepping them all. I sorted them into two bowls so that they would be easy to add to the pot at the right time.

Heat the butter over medium-high heat until melted. The recipe calls for 6 tablespoons, but I would recommend 4 (or half of a stick). When cooking down the vegetables, the amount of butter was just a bit more than you needed, and trust me, it will make for more appetizing-looking leftovers. Add your first bowl of vegetables (garlic, celery, onions, peppers and leeks) and season with salt and pepper.

After those cook for about 8-10 minutes, or until soft, add your second bowl of vegetables (carrots, parsnips, celery root and potatoes) along with the milk, cream and fish stock - I was only able to find seafood stock at the grocery store - and Worcestershire sauce. Stir and bring to a boil.

Once boiling, reduce heat to medium and cook for about 25 minutes, or until the vegetables are tender, stirring occasionally. While the stew was cooking here, I prepped my cod, cutting it into bite-size pieces (mine were probably closer to an inch, rather than the recommended 2-inches). I also used this time to chop my fresh herbs.

After 25 minutes, add the cod and cook for an additional 6-8 minutes or until it’s cooked through. Remove from the heat and stir in lemon juice (I used a half lemon, but check the flavor and add more to taste), dill and parsley. Season with salt and pepper.

As in The Nix, I served it with some crusty bread.

Norwegian Cod and Root Vegetable Chowder (Fiskesuppe)

Servings: 6-8
Time: 1½ hours
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From: Saveur.com

Ingredients

6 TBS unsalted butter [I recommend 4 TBS]
4 cloves garlic, chopped [I minced mine]
2 stalks celery, chopped
1 small onion, chopped
1 green bell pepper, seeded and chopped
1 small leek, sliced ¼" thick
2 medium carrots, sliced ¼" thick
1 large parsnip, peeled and chopped
1 small celeriac, peeled and chopped
4 medium new potatoes, peeled and cut into 1" pieces
3 cups fish stock
2 cups milk
1 cup heavy cream
1½ TBS Worcestershire sauce
2 lb. boneless, skinless cod fillet, cut into 2" pieces [or bite-size]
⅓ cup dill, chopped, plus more for garnish
¼ cup parsley leaves, chopped
Kosher salt and black pepper, to taste
Juice of ½ - 1 lemon
Crusty bread, for serving

Directions

Heat butter in a 6-qt. saucepan over medium-high heat. Add garlic, celery, onions, peppers, and leeks, and season with salt and pepper. Cook, stirring, until soft, 8-10 minutes. Add carrots, parsnips, celeriac, potatoes, stock, milk, cream, and Worcestershire; bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 25 minutes. Add cod, and continue to cook, stirring gently, until fish is cooked through, 6-8 minutes. Stir in dill, parsley, lemon juice, and salt and pepper. Serve with bread.

This post contains affiliate links. Full disclosure here.

The Hopefuls + All-American Apple Pie

November 10, 2016 by Megan Leave a Comment

Thankfully, election season is over. I think we can all agree it was a long one - no matter who you backed. The Hopefuls was another book I’ve had on hold for a while (it came out over the summer), and I finally got my turn with it. When I first saw the notification, a political book was the last thing I wanted to read, but somehow, the library knows exactly when to send me what I need.

Yes, most of the characters are politicians or work with/for them, and yes, it talks about the actual government (circa 2012), but The Hopefuls isn’t exactly a “political book.” At its heart, Jennifer Close’s novel is about relationships and learning to grow together. I actually found it to be a pleasant escape from the current state of politics.

Shortly after Obama’s re-election, Beth, an unemployed magazine writer, joins her husband Matt in Washington D.C., where he is taking on a new government role. At first, she struggles to adjust and hates everything about the capital city. However, when she and Matt become friends with a fellow White House staffer Jimmy and his wife, her whole outlook changes.

Beth becomes fast friends with Southern belle Ash, and the couples become nearly inseparable. As dynamic duo Matt and Jimmy take on new political opportunities, the four of them are led in directions none of them expected.

One of the more memorable scenes in the book takes place at a new cycling studio, the United States of Spinning. It is so decorated in stars and stripes and red, white and blue that Beth finds it dizzying. From the presidential portraits on the walls to the patriotic music selections, you cannot escape the fact that you are smack dab in the middle of the capital of the United States of America.

So, what recipe could possibly be more appropriate to represent The Hopefuls than an all-American apple pie? I’ll tell you what: The Best Apple Pie Ever.

I didn’t end up making my own crust this time, but you can easily use the recipe from my pumpkin pie (double it to have enough for a lattice top) or take a shortcut and buy some refrigerated crust like I did.

Start with 8 small Granny Smith apples.

I used a newly purchased (if slightly dysfunctional) apple peeler machine to peel all of them, and it worked mostly well. After they were peeled, I cored and sliced them. Do your best to get them about the same thickness, but I personally like a little variety in texture after they’re baked down.

While the oven preheats to 425 degrees F, melt a stick of butter over medium heat in a medium saucepan. (It doesn’t specify, and I usually use unsalted butter for baking recipes, but I opted to use salted butter here since there was no additional salt in the recipe.) Add the flour to the melted butter and mix well. Mine didn’t form a “paste” but it got quite thick. Add all of the remaining ingredients and bring to a boil (for one minute) before reducing the heat and simmering for another minute.

It will form a delicious caramel-y syrup. Use about ¾ of this to coat the apples, by gently stirring/tossing them in their large bowl. (The original recipe recommends using ⅔ of the mixture, but I felt like I had a little too much when it came to the top.)

Pour the coated apples into the bottom pie crust, mounding it a little towards the center. Cover with your lattice top (or whichever top you prefer; I happen to prefer lattice, despite my inexperience). Brush the remainder of the caramel-y mixture over the top of the crust.

Before it goes in the oven, lightly spray some aluminum foil with baking spray so it doesn’t stick to the pie. Place the pie dish on a cookie sheet and bake it for 10-12 minutes at 425 degrees F. Then, turn the oven down to 350 degrees and bake it for an additional 50 minutes, or until the crust is golden brown and the apples are soft. Mine baked longer, about 65 or 70 minutes, so that I could get the right color on the crust and the apples were baked through to my liking.

Wait as long as you can for it to cool and then cut it up to share. 🙂 This pie would make an excellent addition to your Thanksgiving celebration, or whenever you have a hankering for some delicious apple pie.

The Best Apple Pie Ever

Servings: 8-10
Time: roughly 2 hours, using pre-made crust
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From: Audrey’s Apron

Ingredients

2 refrigerated pie crusts (1 package), or 2 batches of homemade crust
7 to 8 small granny smith apples, peeled, sliced, and cored
1 stick butter
3 tbsp all-purpose flour
¼ cup water
½ cup white sugar
½ cup brown sugar
1 heaping tsp cinnamon
¼ tsp nutmeg
1 tsp vanilla

Directions

Place the peeled, cored, and sliced apples in a large bowl. Set aside.
Preheat oven to 425F.
In a medium sauce pan, melt butter over medium heat. Add the 3 tbsp of flour and mix well, forming a paste. Add the water, sugars, cinnamon, nutmeg, and vanilla and mix well. Bring to a boil for 1 minute, then reduce heat to a simmer for an additional minute.
Remove from heat and reserve about 1/3 cup of filling for pie crust. Add remaining filling to apples. Toss well.
Pour apples into prepared pie crust, mounding slightly. Top with second pie crust (lattice design, etc). Brush the remaining 1/3 cup caramel filling over the crust.
Cover the pie loosely with aluminum foil. I lightly spray the foil so it does not stick to the pie. Place the pie on top of a cookie sheet (to catch any drips) and bake at 425F for 10-12 minutes. Reduce the heat to 350F and bake for another 50 minutes (remove the foil the last 10 minutes to let the crust brown), or until done. The pie is done when the crust is golden-brown and the apples are soft when pierced with a fork.
Allow the pie to cool before serving. Enjoy!

The Couple Next Door + Coffee-Glazed Banana Bread

October 15, 2016 by Megan Leave a Comment

From serious memoir to childhood favorite to suspenseful thriller - my last three books have been a little sporadic. The Couple Next Door is certainly more adult than The Secret Garden, but secrets still abound. After a shocking ending to a dinner party with (not surprisingly) the couple next door, Marco and Anne’s seemingly perfect life begins to unravel.

Shari Lapena’s The Couple Next Door was fast-paced, with new revelations at nearly every turn of the page. With a cast of characters that included an inappropriately flirtatious neighbor, a stay-at-home mom with a questionable past, and a power-hungry stepfather, no one’s motives were clear but everyone was suspect.

As the plot twisted here and turned there, food didn’t play much of a role. Despite starting with a dinner party, nothing much was mentioned aside from coffee. Uncertainty breeds sleeplessness, and the best cure for that is caffeine. In one instance, Lapena points out that the two main characters were “both living mostly on coffee and despair.”

In an effort to impart some comfort on a decidedly uncomforting storyline, I opted to make banana bread - with a coffee glaze. Comfort meets caffeine, thanks to this recipe from A Latte Food.

Like most quick breads, this one is pretty easy to get together. The really hard part is waiting for the baking (and cooling!) before you can finally eat it.

I had already-brewed coffee ready to go, but if you don’t, I suggest starting that process before you make the bread. I began by mashing up the bananas, which is always fun to do first thing in the morning. (Make sure your bananas are ripe. See them pre-mashed below; and mashed, with Beta looking on, wondering why she can’t have some of her favorite fruit too.)

I creamed the softened butter together with the sugars, adding the eggs and vanilla extract once the mixture was light and fluffy. To the wet ingredients, I slowly incorporated the flour, salt and baking soda. Once all was well-combined, I added the mashed bananas, stirring until just mixed.

Once in the prepared loaf pan, I let it bake in the oven for about an hour. With a few minutes to spare before the bread came out of the oven, I began the glaze so I could pour it over the loaf before it cooled completely. I whisked together the powdered sugar, brewed coffee and vanilla extract to form a light coffee-colored glaze.

I drizzled it over the still-cooling banana bread, with a plate underneath to catch any sugar-y drips.

For those of you who don’t know me, I have a confession to make: I don’t like coffee. (Rory Gilmore would be horrified, I know.) I do, however, love banana bread. I thought the glaze tasted exactly like coffee, but Scott - who loves coffee - thought it tasted more like sugar. When I brought it to work, consensus all around was that it tasted good. If you actually like coffee, and prefer a more coffee-flavored glaze, I would suggest adding the espresso powder.

Or just enjoy it with a cup of coffee.

Coffee-Glazed Banana Bread

Servings: 1 loaf
Time: 1 hour, 20 minutes
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Very slightly adapted from: A Latte Food

Ingredients

Bread

½ cup butter, softened
½ cup sugar
⅓ cup brown sugar
2 eggs
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
3 to 4 medium or large bananas
1½ tsp vanilla extract

Coffee Glaze

2 TBS strong coffee, brewed
1 cup powdered sugar
½ tsp vanilla extract
¼ tsp espresso powder (optional)

Directions

Bread

Preheat the oven to 350. Grease a 9x5 loaf pan.
In a small bowl, mash bananas. Set aside.
In a large bowl, cream butter sugar, and brown sugar together until light and fluffy.
Add in the eggs, one at a time, beating well after each addition. Add in vanilla extract, and mix.
Sift together the flour, baking soda, and salt in a separate bowl. Slowly incorporate the dry ingredients into the wet ingredients, and stir until just combined.
Add in mashed bananas, and mix until combined. Pour into prepared loaf pan.
Bake for about 60 minutes, or until a cake tester comes out clean with just a few moist crumbs stuck to it.
Allow to cool for 10 minutes. Move to a wire cooling rack.

Glaze

While bread is cooling, mix together powdered sugar, vanilla extract, espresso powder (if using), and 2 TBS brewed coffee. If the glaze is thicker than your desired preference, add in additional brewed coffee. [I used 2 TBS of coffee and no espresso powder and it was a perfect thickness; according to many, however, the flavor was not enough like coffee. Additional liquid may be required if adding the powder, but taste as you go to ensure a flavor you like.]
Pour the glaze evenly over the loaf. Allow the glaze to harden completely before cutting into slices.