Monthly Archives: October 2016

Dessert!

Before I even start this post, let me make it clear that I rarely eat dessert. I love making yummy things but, after one piece, I rarely have any more. Seriously. You know that apple pie and the lemon meringue pie I made for Thanksgiving? One piece of each. All those cookies? Maybe 4 of each….total.

I love baking. I just don’t eat much of it.

I think tonight might be different.

A couple of weeks ago (Thanksgiving weekend, to be precise), in order to make the Lemon Meringue Pie, I bought a bunch of lemons including a bag of Meyer lemons. I still had quite a few left. Then, this week, John came  home with apples. Not just a bag of apples, but four boxes! I was told I could make as many pies as I wanted.

Today, I decided I didn’t want to bake pies so I went on the hunt for apple cake recipes and found a recipe for a French Apple Cake. It looked simple enough. It’s basically apples held together with a bit of batter.

Oh my!

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With some whipped cream, this cake is amazing! It isn’t super sweet, even with the icing sugar dusted on it. As I said, it’s more apple than batter. It’s also flavoured with rum, not so much that it’s boozy but just a flavour. If you do decide to try it, I strongly suggest that you leave the rum in it; honestly, it’s really good! Oh, we decided to make it a little more decadent by drizzling the cake with salted caramel sauce. It didn’t need it, though. Both John and I agreed that, though it’s great as it is, this is a basic recipe that could easily be modified. What goes with apple? John suggested, believe it or not, lavender. I thought, perhaps, almond. It’s a recipe that invites experimentation. And I just happen to have a few more apples.

Then there were the lemons. Sure, I could have made another lemon meringue pie, or two. I know Trinity would have been thrilled. It just happens, however, that I bought a new bundt pan today (something I didn’t have until now) so I started looking at bundt cake recipes today. A number of the recipes I found start out with a boxed cake mix but if you know me at all, you will know that there are no boxed cake mixes in my house nor are there ever likely to be. I kept looking until I found this one.

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With lemon juice in the cake, lemon juice in the glaze, and a sprinkling of lemon sugar on top of it all, this is one lemony treat. The cake is a hot milk cake and is so moist and flavourful, John was pretty much moaning with pleasure. I made on very small alteration to the recipe; when the cake came out of the pan (cleanly, I might add), I brushed the entire cake with lemon juice, giving it even more lemony flavour. I think Trinity will like it.

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Dinner was amazing. Sorry you weren’t here to enjoy it with us.

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Categories: Baking, Blogging, No Knitting | Tags: , , , , , | 5 Comments

Happy Thanksgiving!

Even though today is our Canadian Thanksgiving, we decided it would be nice to have a do-nothing kind of day before going back to work and school tomorrow so we had our dinner yesterday.

Normally, I wouldn’t post about what we ate for dinner but I’m really proud of the meal we had. I mean, the dinner itself wasn’t anything out of the ordinary. We had a roasted chicken, slathered with Dijon mustard, liberally sprinkled with my seasoned salt for chicken, and stuffed with a blend of sweet onion, rosemary, sage, and thyme. We had a cheesy cauliflower casserole, boiled carrots, brussels sprouts, and mashed potatoes with gravy. I didn’t buy enough brussels sprouts, apparently. We all love them and I think, had there been more, Ethan would happily have had a meal of nothing but chicken and brussels sprouts. For the kids, I picked up a bottle of Martinelli’s sparkly crisp apple juice (served in wine glasses). Everything was perfectly done. That, in itself, made me happy.

The best part of the meal, though, the part everyone was eagerly anticipating was dessert. You saw the Lemon Meringue Pie I posted yesterday. Well, after posting, I thought about the other half of the pie dough in the fridge and decided to run out to pick up a few things. Like Jonagold apples. And whipping cream. And brown sugar.

The first thing I made was a Salted Caramel sauce. Oh my, so good I could eat it by the spoonful. I didn’t. But I could.

Then, I made a gluten free Dutch Apple Pie.

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There are one or two things I would do differently next time but they’re minor. For instance, next time I would make more of the topping and use more butter in it. I’d sprinkle a bit of lemon juice over the apples just to brighten the flavour a little more. As I said, minor things.

I did do something a little different with this pie, other than making it gluten free. Instead of using cinnamon and nutmeg, I used Speculaas seasoning, a wonderful warm and aromatic blend of spices.

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It came out beautifully! The only critique I had was that the bottom crust didn’t bake properly (I should have baked it in the lower third of the oven, not the middle). No one else cared. We served it with freshly whipped sweetened cream, drizzled with salted caramel sauce.

I think Trinity had at least two pieces of the Lemon Meringue Pie (lemon is her favourite flavour!) and we all left the table feeling rather stuffed.

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We had a wonderful dinner and we all shared some of the things we were thankful for… family, friends, a bountiful supply of food, a safe place to live…. from the big things to the little things.

I hope that you all have a very happy Thanksgiving. Remember, there’s always something to be happy for. We are, truly, blessed.

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Gluten Free Experimentation

Let’s get things out in the open right from the start… I am not gluten intolerant. So, why am I experimenting with gluten free baking? Well, I happen to have people in my family who ARE gluten intolerant. Because I do a fair bit of baking, I’ve been challenged by my daughter to change at least some of my recipes to gluten free. Ok, challenge accepted.

With Thanksgiving on Monday, I decided it was time to try making a gf dessert – Lemon Meringue Pie. This morning was spent looking up gluten free baking and recipes for pie pastry. I’ve got the filling down pat; I’m using a recipe I’ve been making since high school (a very long time ago!). The recipe I settled on was this one, from Gluten Free Girl.

I’m following the directions from a Serious Eats recipe, one that worked very well for me last week when I baked an apple pie. One thing I noticed right away is that the dough is much whiter than my regular pie dough. That may be the result of the flour blend I’m using, I suppose. This particular blend is a mixture of  white rice flour, potato starch, tapioca flour, and guar gum. The directions say to substitute 1 cup of wheat flour for 1 cup gf flour mix so that’s what I went with. The slip of paper that came with the gf flour reads “This Gluten Free Flour blend is good for breads, cookies, cakes & most general gluten free baking”.

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Right now, my pie shell has been baking for about 10 minutes; I’ve just removed the parchment and baking beads and it’s back in the oven at a lower temperature to finish baking.

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Ok, I let the bottom get a little dark. At least I know it’s baked through! In my reading, I read a few posts that said that an all butter crust doesn’t always hold its shape well. Many suggested freezing the pastry for about 15 minutes to half an hour before baking so I did. I must say it held its shape quite well. I’m pretty happy with it, all in all.

As I’m writing this post, I’m also baking this pie. This is real time blogging! At this very moment, the pie is back in the oven. The lemon filling is in, the meringue on top and it’s baking for a few more minutes, until the meringue is lightly browned, just the way we like it.

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Unfortunately, I can’t tell you… .yet… how it turned out. I’m really happy with the appearance. There were some bits of pastry stuck to the parchment and they were pretty flaky and tender but the proof, as they say, is in the pudding. It needs to cool; it needs to set. Thanksgiving dinner must be eaten. Only then will dessert be presented.

If we can wait that long. I’ll let you know.

Categories: Baking, No Knitting | Tags: , , , | 1 Comment

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