Labor day weekend is supposed to mark the close of summer, so why is it still in the high 90s outside?
I look forward to September because it starts the series of -ber months and my favorite time of the year. Fall weather, fall fashions, and the holidays are just around the corner. I love this time of the year because it also means lots of parties, get togethers, celebrations, and many opportunities to share my desserts with others.
This summer, I fell in love with canning and jam making. As if this summer wasn’t hot enough, I spent countless hours in my steamy kitchen making jams and preserves. I tend to over romanticize things from the good old days. You name it and I’ve probably gone through a phase where I’ve been obsessed with it… cross-stitching, flower arranging, stamp/coin/anything collecting, the art of letter writing, manners and table etiquette and now it’s all about canning.
Canning is making a comeback, or so I read from food magazines. Canning was a means to preserve the fruits and harvests from summer/fall to last you through the harsh and bare winters. That is hardly the case nowadays. Oh well, at least its good to know I will have enough jam to last me through any big natural disaster.
With my surplus of raspberry jam I decided to make one of my fall favorites, the linzer torte. This is an Austrian dessert named after the city of Linz. As a torte, it is a sort of cake made with ground nuts and little to no flour. Not everyone is familiar with the linzer torte, but I’m sure a lot of you have tried its cookie version, the linzer cookie/sable.
The linzer torte is simple and easy to make. I love this recipe because I use an almond cookie dough for the crust. Traditionally, linzer tortes are made with ground hazelnuts. I swapped in almonds because I wanted something a bit lighter and refreshing to deal with this hot summer that refuses to end.