The summer shape of comfort food

Food has the power to comfort. It doesn't cure your ills, per se, but it does have the magic touch to make you feel a tad better sometimes. However, most foods that are associated with smoothing your harried brow are those which are more suited to a cold winter's evening, rather than a hot summer day. There are no doubt a few summery stews and soups (see my entries for Southwestern Pork Stew or Lemongrass and Coconut Chicken, for example), but a steaming bowl does not always hit the spot when the evening is warm and sticky. So I was thinking about what summer comfort food might look like.... yes, I did consider a cold amber brew or chilled Sauvignon blanc, which undoubtedly serve to improve my mood in times of strife, but we are talking food here. I would like to propose therefore that the summer shape of comfort food is as follows:

Summer comfort food is muffin-shaped, people! And I do believe that, as the photo suggests, the level of comfort provided by a fresh-baked muffin is approximately doubled if you have two:-)

This week, I have proven the power of the muffin in our house in a couple of ways. Firstly, my husband was away on business this week, leaving me once again to marvel at the infinite supply of energy, patience and sheer dogged determination required to be a single parent. I needed comfort, and it came in the form of the above mocha muffins (courtesy of that goddess of muffindom, Camilla Saulsbury, and tweaked by me only in the addition of some cocoa and extra chocolate chips - if you are going for comfort, how much chocolate is enough?). My husband returns tonight, and I don't know that I would have made it to this point without a cup of tea and a muffin to see me through afternoon homework, at least!

Secondly, I found out that a friend's dog sadly passed away recently. He was a beautiful, faithful, gentle black laborador, who brought many years of joy to their family, and will be remembered in time with equal joy. For now though, I can only imagine that the gap left by his passing must seem tremendous. Comfort needed in spades. I am not naïve enough to suggest that a muffin can assuage that kind of pain, but it's a start, a comforting start. I am told that the rhubarb and strawberry muffins were delicious, and even won around a stubborn pre-teen who had previously sworn off all but blueberry muffins. Again, I have Camilla Saulsbury's excellent 750 Best Muffin Recipes to thank.

Mocha Muffins
Makes 21 regular sized muffins

2 3/4 cups AP/plain flour
1/4 cup cocoa
1 TBSP baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup packed light brown sugar
2 eggs
2/3 cup unsalted butter, melted
3 TBSP instant espresso powder, or strong instant coffee powder
2 tsp vanilla extract
1 1/2 cups buttermilk
1 1/2 cups chocolate chips

1. Preheat oven to 375 degrees F (190 degrees C)
2. In a large bowl, whisk together flour, cocoa, baking powder, salt and cinnamon.
3. In medium bowl, whisk together butter, eggs, sugar, espresso powder, vanilla and buttermilk.
4. Pour liquid ingredients into flour mixture and stir until just combined. Gently fold in chocolate chips.
5. Divide mixture between paper muffins cups in muffin pans, and bake for 25-30 minutes, or until toothpick inserted in the center comes out clean. Cool in tin for 5 minutes, then remove to a rack to cool completely.


Strawberry Rhubarb Muffins
makes 16 regular sized muffins

2 1/2 cups AP/plain flour
1 tsp salt
1 tsp baking soda (bicarbonate of soda)
1 1/2 cups packed light brown sugar
1 egg
1 cup buttermilk
2/3 cup unsalted butter, melted
2 tsp vanilla extract
1 cup finely diced rhubarb
1 cup finely chopped strawberries

1. Preheat oven to 375 degrees F (190 degrees C).
2.  In a large bowl, whisk together flour, salt and baking soda.
3. In a medium bowl, whisk together brown sugar, egg, buttermilk, butter and vanilla.
4. Add egg mixture to flour mixture and stir until just combined. Gently fold in strawberries and rhubarb.
5. Divide evenly among paper muffin cases in a muffin tin and bake for 18-23 minutes, or until tops are golden and toothpick inserted in center comes out clean. Cool in pan for 3 minutes and then remove from tin and cool on a rack.