Joan Hamburg has been part of the WOR, 710 AM, family in New York since the early 1970s. She grew up on Long Island and attended Barnard College before beginning her advertising career. Hamburg started her radio broadcasting with small consumer segments on the "Rambling with Gambling" morning show. It wasn't long before Hamburg got her very own show. Joan can be heard on WOR weekdays noon to 2pm with topics including the day's news, food, restaurant features, and celebrity interviews. In November of 2012, Joan was inducted into the NYSE Broadcast Hall of Fame.
Senior Executive Producer of The Joan Hamburg Show:
Natalie Batos Vacca has been with WOR radio since 1997. For nine years, she was the Producer of WOR’s Morning Show. In March 2006, Natalie was promoted to Senior Producer at WOR and Producer of The Joan Hamburg Show. She has received several prestigious awards for her work including the New York Press Club Byline Award for Best Spot News coverage for the Swiss Air Flight 111 crash, best Station Event for their live St. Patrick’s Day show from the New York State Broadcasters Association and was part of the WOR News award for "Best Spot News Coverage" of the events of September 11 from the New York State Broadcaster's Association. Prior to WOR, she was the producer for several nationally-syndicated programs, including the legendary Barry Farber and Alan Colmes. Natalie grew up in Staten Island, New York, and graduated from Seton Hall University, where she majored in Broadcast Communications. She currently lives in New Jersey with her husband Chris and their two children.
Deb Perelman joined Joan Hamburg today with fabulous recipes from The Smitten Kitchen Cookbook !
She hasn’t said so in so many words, but I have a hunch that my editor thinks I should explain why it took me no fewer than seven muffin recipes to stop fussing and find the perfect one to tell you about. Are muffin recipes that hard to come up with? No, not really. Do we perhaps just enjoy eating muffins so much that I looked for excuses to make more? Unfortunately, not that either. Am I really so terribly indecisive? Apparently, yes, but only in what I believed to be the quest for the greater muffin good. Okay, fine, and when I’m choosing earrings.
What finally led me here was, innocently enough, a basket of boring- looking lemon– poppy seed muffins at a bakery one morning; they got me wondering when poppy seeds would come untethered from lemon’s grasp. Poppy seeds are delightful on their own— faintly
nutty bordering on fruity— but they also play well with fruit that is richer in flavor and texture than lemon. Inspired, I went home and, a short while later, finally pulled a muffin out of the oven I’d change nothing about. Poppy seeds, plums, browned butter, brown sugar, and
sour cream form a muffin that’s rich with flavor, dense with fruit, and yet restrained enough to still feel like breakfast food. Seven rounds and six months in, I bet somewhere my editor is breathing a sigh of relief.
yield: 12 standard muffins
6 tablespoons (3 ounces or 85 grams) unsalted butter, melted and browned
and cooled, plus butter for muffin cups
1 large egg, lightly beaten
¼ cup (50 grams) granulated sugar
¼ cup (50 grams) packed dark or light brown sugar
¾ cup (180 grams) sour cream or a rich, full- fat plain yogurt
½ cup (60 grams) whole- wheat flour
1 cup (125 grams) all- purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon table salt
Pinch of ground cinnamon
Pinch of freshly grated nutmeg
2 tablespoons (20 grams) poppy seeds
2 cups pitted and diced plums, from about ¾ pound (340 grams) Italian prune plums
(though any plum variety will do)
Preheat your oven to 375 degrees. Butter twelve muffin cups.
Whisk the egg with both sugars in the bottom of a large bowl. Stir in the melted butter,
then the sour cream. In a separate bowl, mix together the flours, baking powder, baking
soda, salt, cinnamon, nutmeg, and poppy seeds, and then stir them into the sour- cream
mixture until it is just combined and still a bit lumpy. Fold in the plums.
Divide batter among prepared muffin cups. Bake for 15 to 18 minutes, until the tops are
golden and a tester inserted into the center of a muffin comes out clean. Rest muffins
in the pan on a cooling rack for 2 minutes, then remove them from the tin to cool them
do ahead Generally, I think muffins are best on the first day, but these surprise me by
being twice as moist, with even more developed flavors, on day two. They’re just a little
less crisp on top after being in an airtight container overnight.
You don’t create seven muffin recipes in a year without learning a few things. I found
that you could dial back the sugar in most recipes quite a bit and not miss much
(though, if you find that you do, a dusting of powdered sugar or a powdered- sugar–
lemon- juice glaze works well here); that a little whole- wheat fl our went a long way to
keep muffins squarely in the breakfast department; that you can almost always replace
sour cream with buttermilk or yogurt, but I like sour cream best. Thick batters— batters
almost like cookie dough— keep fruit from sinking, and the best muffins have more fruit
inside than seems, well, seemly. And, finally, in almost any muffin recipe, olive
oil can replace butter, but people like you more when you use butter— and if you
brown that butter first, you might have trouble getting them to leave.
Excerpted from THE SMITTEN KITCHEN COOKBOOK by Deb Perelman. Copyright
© 2012 by Deb Perelman. Excerpted by permission of Knopf, a division of Random
House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted
without permission in writing from the publisher.