Chocolate Wacki Cake - A Family Tradition

When my friend Gloria mentioned to me that her son Michael had asked her to make a Wacki Cake for his upcoming birthday, I was intrigued. What is a Wacki Cake? When I asked her to tell me, Gloria started listing the ingredients. But, somewhere between the six tablespoons of cocoa and the two tablespoons of vinegar (the wacki part), she took a detour and began to tell the story of the origins of the cake.


When Gloria was about eight years old she would walk to school every day with her friend, Betsy. One morning, when Gloria went to Betsy's house before school, Betsy's mother was wrapping a piece of cake for Betsy's lunch bag.  When Gloria asked her mom what kind of cake was going to be Betsy's dessert that day, Mrs. Thatcher said, "oh, that's wacki cake" then sliced and wrapped a piece for Gloria.  Gloria loved the cake, and begged her mother to get the recipe, which she did. Wacki Cake then became a favorite family tradition, which Gloria passed along to her own children, Lauren and Michael.
Gloria has baked many a Wacki Cake over the years, occasionally substituting chocolate whipped cream frosting for the original vanilla, but always stayed true to the cake recipe.


Gloria's story really got me thinking about my own childhood favorites. As an adult looking back, I think that those home-baked treats we loved as children had little to do with how they tasted, and much more to do with the memories that surrounded them.


All these years later, I can almost taste my mother's egg bread right out of the oven, almost too hot to eat, slathered with butter and my mother warning us to "let the bread cool before you slice it"  -- which of course we ignored. 
So the next time your children ask you to make a special cake, remember . . . you're not just baking a cake -- you're baking a memory. Just ask Gloria's son Michael, now 29 years old.


Submitted by Sharon

WACKI CAKE

For the cake:

3 cups flour

2 cups sugar

6 tbsp. cocoa

1 tsp. salt

2 tsp. baking soda

10 tbsp. shortening

2 tbsp. vinegar

2 cups cold water

2 tsp. vanilla

Preheat oven to 325°

Grease & flour a 13" x 9" pan

Mix together dry ingredients in large bowl of electric mixer.  Add remaining ingredients and beat until combined.

Bake for approximately 30 minutes.  Cake is done when toothpick comes out clean.

For the icing:

1 cup milk

2 (heaping) tbsp. flour

1 stick butter (at room temperature)

½ cup crisco

1 cup sugar

1 tsp. vanilla

In a small saucepan combine milk and flour over medium heat until thickened slightly.  Cool completely.

Beat together butter & crisco.  Gradually add sugar and beat until well combined.  Add vanilla and cooled flour mixture until just combined.

Finkrals' Fish Chowder: Simple & Delicious

Our guest chef, Linda Finkral of Lambertville, NJ
 assembles the ingredients for her favorite Fish Chowder recipe.

One of the reasons that we decided to start a food blog was our belief in, and understanding of, the influence and importance of our food culture in shaping our lives. Food, and more specifically our Italian American cuisine, was at the center of every personal or family milestone: we celebrated with feasts during good times such as birthday, weddings and holidays;  consoled our neighbors during times of mourning with deliveries of lasagna; and comforted an ailing child with pastini soup. Understanding our food culture is a way of understanding our own personal history. 

Not only do we enjoy sharing our history with others, we love learning more about the food culture of our friends and fellow foodies. So when our friend Linda agreed to share her popular Fish Chowder recipe, I asked her to include a little history along with the ingredients and "how to" steps. When the recipe arrived, it included Linda's unique perspective of someone who grew up on a farm in land-locked Iowa and became (along with other family members) what she calls "water seekers" - lured to life along riverbanks and shores."

I have been cooking since I was five years old on a farm in Iowa. I have 10 siblings and we had farm hands who lived there and we cooked for everyone.  I did not know fish was available in anything but a frozen block until I left home . Fish in Iowa came in frozen blocks and it was mystery fish.  To this day I do not know what kind of fish it was. Not a surprise  when you know my mother always called both pork and beef roasts "roasts", never describing which one it was, pork or beef.  It was after I left home that I had this awakening that her "roasts" were from two entirely different animals.

We had tuna fish casserole, or "block of fish" on Friday and always McDonald's fish sandwiches if we were away from home. That was the only seafood we had.  

Linda didn't encounter "real" seafood until after moving to Connecticut and attending a "Lobster Night" at a local restaurant. The "2 for $10" meal was a revelation.  Currently Linda has homes in both the river town of Lambertville, NJ and Eastham on Cape Cod, Massachusetts.

When at her vacation home on Cape Cod, Linda often sources
fresh fish directly from the docks, and digs for her own clams.
(She's licensed in Mass.) 

Access to high quality fresh fish is paramount to creating great chowder. When in Jersey, Linda purchases her seafood from ShopRite in Flemington, NJ, where she often finds excellent deals on lobsters. The Friendly Fisherman in Eastham is her go-to place when on the Cape. On occasion she arrives before the fish, and waits for the boats to arrive with their catch. 

Lobster is often the centerpiece of the extensive entertaining Linda does at the Cape. So much so, that she purchases direct from a wholesaler. A license to clam allows for a hands-on approach to sourcing her her ingredients. 

 I dig claims pretty much every week.  I get steamers, quahogs and little necks on the bay beach a few steps from our house.  I also go to the ocean side to dig clams and mussels.  I make clam chowder that is full of fresh clams and real cream.  I strain the clam juice  through a cheese cloth to make sure there is no sand in my chowder.   I freeze clams and clam juice to use in the winter. 

As mentioned earlier, Linda is not the only family member to enjoy life near the water. 

I have a sister who lives on the water in St. Pete's Beach, Florida, one on a lake in the Ozarks, Missouri, one on a lake in Minnesota, one has a beach house in Corrona Del Mar, California, one lives on a river in Stillwater, Minnesota.  I also have a brother who has a house on a lake in Spirit Lake, Iowa. My son has a house across the street from us here on the Cape (he lives in Chapel Hill, NC) and my daughter has a house in Nantucket (she lives in Mexico).  So we are all water seekers.  It is in our genes.

Linda states that this Fish Chowder, a combination of a few recipes, is the best she has ever made and a staple of many gatherings of family and friends.  She uses large (21-25 count) shrimp  that she often cuts in half and recommends a rough cut on the vegetables.


Thank you Linda for a delightful family "food" story and a great recipe. 

This creamy chowder is a sure-bet crowd-pleaser.

Finkrals' Fish Chowder

8 slices bacon

4 Tbs butter

3 large onions

3 stalks celery

5 cloves garlic

4 large potatoes (rough chop)

1 Tb. chicken bouillon

2-- 13 oz cans evaporated milk

2 cups half and half

2 TBS Worcestershire sauce

1 TB salt

2 tsp white pepper

½ tsp Tabasco sauce

1.5 lbs cod cut in small pieces

1 lb shrimp- cut in half depending on size (21-25 count)

½ lb scallops  (cut smaller if necessary.)

Cook bacon until very crisp.  Leave 3 TBS bacon grease in pan.  Add butter and sauté onions, and celery.  Add garlic and cook until celery is soft.    Add potatoes and enough water to cover. Stir in chicken bouillon. Cook until potatoes are done and most of the water is gone.  Leave the lid off.   You have to watch them at the end when the water gets lower.

Add the rest of the ingredients and cook just below boiling point for about 5 to 10 minutes.  Do not over cook the seafood.  Do not let it boil.   Cool and refrigerate overnight or serve immediately.

Our Favorite Al Fresco Dining Spots In Mercer County

 The patio at Rat's in Hamilton Township makes diners feel as 
though they've stepped into an impressionist painting. 

Photo by David W. Steele, courtesy of Rat's

It’s no secret that Mercer restaurant goers love their al fresco dining. Whether its sidewalk bistro tables a mere feet from tailpipes coughing exhaust, or lushly landscaped patios tucked away amongst the trees, the demand for outdoor seating certainly exceeds the current supply. 

Mediterra in Princeton.

Photo by GSOAP

We’ve surveyed Mercer’s options and selected a few restaurants that offer their customers a choice of inside, or out.  While the outdoor décor may vary amongst the dining spots on our list, what they all have in common is the quality of their kitchens. Simply put, we would be just as likely to reserve a table inside during the chill of December, as outside on a humidity free evening in July. 

Great people watching is on the menu at 
Witherspoon Grill in Princeton.

Photo courtesy of Witherspoon Grill.

We’ve limited our list to Mercer restaurants that offer an ambience beyond simple sidewalk seating. Therefore our apologies to these fine establishments: Chamber’s Walk Café and Acacia along Lawrenceville’s restaurant row on Rt. 206; Princeton’s seafood standout Blue Point Grill; and to a restaurant that could be credited as the catalyst for turning tiny Hopewell Borough into a culinary destination, The Brothers Moon.

Patio dining at Za Restaurant in Pennington

Photo courtesy of Za.

Feel free to add your suggestions for outdoor dining in the comment section. We will also be adding to our list as we discover new restaurants.

Rat’s

18 Fairgrounds Road, Hamilton, NJ 08619 609-584-7800

www.groundsforsculpture.org/RatsRestaurant/index.html

Try as you might, you will not find a more lovely setting for outdoor dining than Rat’s patio overlooking Seward Johnson’s art venue Grounds For Sculpture. While the scenic view may evoke 19^th century impressionist paintings, the cuisine is decidedly present day. Currently managed by Philadelphia’ Stephen Starr Events, Rat’s is offering Tuesday through Friday happy hour from 4PM to 7PM with reduced price drinks and specialty appetizers, including a rare, south of the Canadian border version of Poutine (French fries, gravy and gruyere). 

ZA Restaurant

147 West Delaware Ave., Pennington, NJ 08534 609-737-4400

 www.zarestaurants.com

Za, which describes itself accurately as “cross cultural comfort cuisine,” offers 48 seats nestled in a wisteria-trellised garden with ceiling fans, French styled bistro chairs and small water fountain. The eclectic menu of French Culinary Institute trained chef and owner Mark Valenza includes appetizers Smoked Paprika Hummus and Sweet and Spicy Crab Cakes, and entrees such as gluten free items Sesame Tuna Royale and Chateaubriand.  BYOB-beer, wine and sparkling wine.

MEDITERRA restaurant and taverna

29 Hulfish St. Princeton, NJ 08542 609-252-9680

 www.mediterrarestaurant.com

They had us at the fountain. Yes, the plumes of water spouting from the circular fountain that anchors the plaza on Hulfish Street and welcomes patrons to Mediterra restaurant is the star of the patio. While reservations are accepted for indoors, it’s first-come, first-serve for the 75 seats outside. One of several establishments under the highly regarded Terra Momo Restaurant Group, Medittera draws inspiration from the cuisines of the 21 countries surrounding the Mediterranean as evidenced by Roasted Butternut Squash & Arugula Risotto and Pork Saltimbocca. Pasta Night on Wednesdays and “dinner and a movie” specials on July 19^th and August 16th (in conjunction with the nearby Princeton Public Library) are currently offered.

Witherspoon Grill

57 Witherspoon St., Princeton, NJ 08542 609-924-6011

www.witherspoongrill.com

Located at the rear of Hind Plaza with its neighbor the Princeton Public Library, Witherspoon Grill wins first place in the people watching sweepstakes, and although we’re concentrating on outdoor spaces, we would be remiss if we neglected to mention the fabulous indoor design of the bar and restaurant inside. This classic American steakhouse serves fine, aged Prime Angus beef that reminds us with every bite that we ordinary consumers simply don’t have access to the best meats on the market. There are 46 additional seats for dinner out front. A side patio, which handles overflow outdoor seating during lunch, is staffed with a cocktail server on Friday and Saturday evenings for drinks and appetizers.

Paulie’s Anna Rose

234 West Upper Ferry Rd. Ewing, NJ 08628 609-882-1150

www.pauliesannarose.com

Sitting at one of the umbrella tables on the front patio of Paulie’s Anna Rose is a little like dining at a romantic Victorian “summer cottage” in Newport. Although it faces the road, its elevation and distance from the curb keeps any disturbance from passing cars to a minimum. The menu is standard, Italian-American fare well prepared. Make sure you get on their email list as they may be the most prolific direct to consumer coupon distributor, and the deals are great. They also offer weekday happy hour with complimentary pasta station.

Eleven Front Bar & Grill

11 W. Front St., Trenton, NJ 609-392-6900.

The newest bright light in the evolving dining scene in Trenton.  This family owned restaurant in downtown Trenton is quickly becoming the place to be seen (and overheard). Though not a concern for evenings, the covered, well designed, outdoor seating area of blonde concrete and tall white fencing is somewhat stark during harsh sunlight. Some added greenery (which we will assume is on order considering the thoughtful design of the interior) will help. The kitchen does justice to their “passed down through generations” signature tomato sauce by serving just the right amount (no soup please) over piping hot, perfectly cooked, al dente pasta. Hold off on the salt, pepper and cheese, as the dish is precisely seasoned when it arrives.

Main Street Euro-American Bistro & Bar

Clocktower Cabana Patio Bar

301 North Harrison Street, Princeton, NJ 08540 609-921-2779

www.mainstreetprinceton.com

Main Street offers one of the largest and most spacious outdoor dining options in the area.  Carved out of the central courtyard of the rectangular shaped Princeton Shopping Center, the dual purposed space includes Main Street Bistro’s recently renovated terrace  with umbrella tables and the adjacent Clcoktower Cabana bar with lounge seating. Well-known for years as a top notch corporate and social caterer, Main Street’s blend of classic bistro dishes, (Mac’N Triple Cheese) and current flavor trends (Moroccan Lamb Sliders) earned it a selection on Bon Appetite Magazine’s list of “America’s Best Neighborhood Restaurants.”

Camillo’s Cafe

Princeton Shopping Center, 201 N.Harrison St., Princeton, NJ 08540 609-252-0608

www.camilloscafe.net

Also located in the Princeton Shopping Center, a mere stone’s throw away from Main Street’s Clocktower Cabana, this charming Italian-American trattoria leans more toward Italian than the American side of their culinary equation. And that’s fine with us. It is nearly impossible to walk past the restaurant without stopping to read the menu, and if you do, be prepared to stay a while as items such as Papparadelle with Sausage Ragout, Pecorino and Truffle  Oil and Branzino Braverese are hard to resist.

(A version of this article was originally published in the July/August issue of Mercer's County Woman Newspaper. Copies of the newspaper are free and available at sites throughout Mercer County.)

UPDATE: Market Roost Fine Catering, Restaurant & Gift Gallery, Banana Rum Cupcake Recipe

When we first wrote about the Market Roost in Flemington, NJ, we did not include this recipe for Banana Rum Cupcakes. Thanks are in order to Carol Todd, proprietor and pastry chef, for sharing her recipe for what Sharon and I consider one of the best cupcakes we've ever had. 

Hope you enjoy the finished product as much as we did. Of course if you don't have the time to bake, or are reluctant to turn on the oven during the summer months, you can always stop by the Market Roost and pick up a few of the original little cakes. However, Carol assures us that this recipe can be mastered by the home baker.

You can read our original post about the wonderful food served at the Market Roost here.

 BANANA CUPCAKES WITH RUM CREAM CHEESE ICING

1 X’S (YIELDS APPROX. 18 CUPCAKES)                                   

2 ½ CUPS AP FLOUR 

1 T BAKING POWDER 

1 tsp BAKING SODA 

½ tsp SALT 

6 SMALL BANANAS  

1 CUP SOUR CREAM 

1 T VANILLA EXTRACT 

1 ½ CUPS SUGAR 

8 OZ UNSALTED BUTTER (ROOM TEMP) 

2 LARGE EGGS 

2 EGG YOLKS 

DIRECTIONS…. 

1. COMBINE IN BOWL – SIFTED FLOUR, BAKING POWDER, BAKING 

SODA & SALT – HAND WHISK TO BLEND 

2. IN SEPARATE BOWL - MASH BANANA WITH FORK, ADD SOUR 

CREAM & VANILLA 

3. IN MIXER BOWL –  

BEAT SUGAR & BUTTER UNTIL LIGHT & FLUFFY  

ADD EGG & EGG YOLK UNTIL BLENDED 

4. ADD FLOUR MIXTURE ALTERNATING WITH SOUR CREAM 

MIXTURE, BEATING AFTER EACH ADDITION 

5. SCOOP MIXTURE INTO PAPER LINED MUFFIN BAKING PAN 

6. BAKE IN PREHEATED 350º OVEN FOR APPROX 20 MIN TIL DONE 

IN CENTER 

7. ICE WHEN COOLED WITH YOUR FAVORITE CREAM CHEESE 

ICING WITH ADDITION OF YOUR FAVORITE DARK RUM TO TASTE 

8. GARNISH WITH FRESH SLICE OF BANANA AND CANDIED 

ORANGE OR GINGER 

Recipe courtesy of Carol Todd,

Market Roost Fine Catering, Restaurant and Gift Gallery

65 Main Street

Flemington, NJ 08822

Closed Monday & Tuesday

Wednesday, 10:30 am -5 pm

Thursday & Friday, 10:30 am - 4 pm

Saturday, 10 am - 5 pm

Sunday Brunch, 9:30am - 2pm

Sunday full menu 2pm - 3:30pm

Dinner served Thursday, Friday and Saturday nights, 5:30pm - 9pm

908-788-4949

Please feel free to share your thoughts on the recipe, or offer one of your own.

TIPS TO MAKE THE MOST OF YOUR FARMERS’ MARKET SHOPPING

Photos and information about some of our favorite 

Mercer County area markets can be found HERE.)

It wasn’t that long ago that New Jersey’s farming industry was in danger of following drive-in movie theaters into extinction as suburban sprawl gobbled up farms at an alarming rate. Fortunately, federal, state and county officials had the foresight to pursue farmland preservation efforts that not only stemmed the loss of existing farms but offered new opportunities for those interested in organic and sustainable farming practices.

Metropolitan Seafood at the Stockton Farmers Market, Stockton, NJ

Community farmers’ markets, roadside farm stands as well as farms with stores on property can be found across Mercer County. From the year-round offerings at the sprawling Trenton Farmers Market in Trenton to the tiny roadside stands that dot the hills of Hopewell Township, opportunities to buy fresh, locally-grown and produced products are plentiful.

Whey fed, Nitrate free Pork and . . .

 Raw Milk Cheeses at Cherry Grove Farm Market,
Lawrenceville, NJ Check out their cheese making process HERE

Shopping locally has the added benefits of allowing us to discover new varieties of common items, to experience the full flavor of sugar filled fruits picked ripe for immediate consumption and to contribute to our environment by reducing our carbon footprint and supporting sustainability.  Following are a few tips to help you make the most of your trip to our local farms and markets. Additional photographs and a list of local markets can be found here.

Be Prepared 

Carry cash, many vendors do not accept checks or credit cards. Do bring along bags and containers to carry your purchases home; don’t bring your dog or other animals if visiting a farm. A cooler in the trunk will keep items fresh on hot days or when other errands may delay refrigerating purchases. 

Consider the Elements 

Sunscreen, hat, sunglasses and insect repellant are recommended basics. Proper footwear is a must, especially if you plan to spend some time in the “pick your own” farm fields. The sun may be shining on the day you visit a farm, but a heavy rain the day prior may provide for wet, messy grounds underfoot.

Watch the Calendar

Pick-up a harvest calendar. The NJ Department of Agriculture has an online guide at  http://www.state.nj.us/jerseyfresh/searches/availability.htm Many farms and markets produce their own versions of what they anticipate to harvest and when. Still, the best way to keep up with the harvest during the season is to simply ask the farmers and vendors what they anticipate bringing to market.

Highland Gourmet Market at Stockton Farmers Market

Shop for Value not Price

It is not uncommon during the height of their harvest to find conventional or organic fruits, vegetables and flowers priced at or below their supermarket equivalents.  However, that is not always the case. Remember that you are paying for the freshest, healthiest and best tasting products available; each purchase supports local farmers and contributes to a sustainable food system. To reduce your costs, try shopping shortly before closing time when some suppliers may slash prices. Consider buying meats in volume by ordering whole animals or ½ and ¼ shares. Ask friends with similar culinary interests to split the shares with you.

Learn the Labels   

Below are a few general terms you’ll encounter during shopping, but don’t be afraid to ask for more details. We’ve always found our local farmers and producers proud of the work they do and happy to answer questions about their farming practices.

Certified Organic Gravity Hill Farm at Stockton Farmers Market

Organic - according to the NJ Department of Agriculture, organic is a term referring to agricultural management procedures that “enhance the ecological balance of natural systems” and whose primary goal “is to optimize the health and productivity of interdependent communities of soil life, plants, animals and people." Farms must meet certain criteria to gain state certification allowing them to advertise their products as Certified Organic.

Chickadee Creek Farm at Pennington Farmers Market

CSA – stands for Community Supported Agriculture. CSA members can purchase shares that allow them access to the farms’ harvests throughout the season. Mercer County has three CSAs: Honey Brook Farm in Pennington; Cherry Grove Farm in Lawrenceville; and, Naturally Grown in Pennington. To find out more about these and other CSAs nearby, visit www.localharvest.org/csa

Cherry Grove Farm, Lawrenceville, NJ

Grass Fed – refers to animals fed a diet of natural grasses only, not supplanted with grains or animal by-products. Natural grass-fed meats produced at farms such as Beechtree in Hopewell and Cherry Grove in Lawrence are often leaner than organic grain-fed meats found in supermarkets. For more details on the benefits of grass-fed farming and products, we recommend the website  www.eatwild.com. 

Jersey Fresh – started as a marketing plan in the 1980’s, this label identifies growers registered with the state’s Quality Grading Program and licensed to use the Jersey Fresh logo. A recent expansion of this concept allows food processors authorized by the same grading system to use the “Made with Jersey Fresh” label on their packaging.

***

If you have a favorite farm or market you think we should visit, leave a comment with your recommendations.

(A version of this article was originally published in Mercer County Woman Newspaper)