Summer?

It’s been decidedly un-summer-like recently. We’ve had an exceptionally wet two weeks—there’s a puddle in the yard, Coes Ford is flooded, and weeds and mushrooms are sprouting everywhere.

Fortunately, that hasn’t stopped the strawberries. When my daughter braved the rain to pick, she found a surprising number of slug-bitten but delicious ripe fruits.

Strawberry shortcake for dessert, strawberries on my morning muesli, strawberries every time I walk through the kitchen…it must be summer!

Now, if only we’d see the sun…

Trying New Recipes

Saturday was a bread oven day (see my previous post and video if you don’t know what that entails). As luck would have it, I had just checked out some cookbooks from the local library, and I had a whole bunch of new recipes I wanted to try.

On bread days I usually bake several different things, in order to make use of the ‘free’ oven heat. It can lead to some insanity in the kitchen, as I mix up more than one recipe simultaneously. Usually I stick to things I make regularly, in order to prevent mistakes.

But Saturday I threw caution to the wind and chose three new recipes to make: sticky orange cupcakes, chocolate cardamom cake, and a sort of jam and nut pie bar.

The preparation was frenetic, but I managed to keep all three recipes straight, and the results were pretty good. The orange cupcakes were the perfect consistency—so moist, they’re more nearly pudding than cake, with coarse semolina and ground nuts giving them a wonderful grit. The flavour was good, but simple. I’m already scheming to improve them next time by sweetening with honey instead of sugar, for a more complex flavour.

The chocolate cardamom cake smelled divine. It, unfortunately, went into the freezer without a taste test, but I’m looking forward to eating it and adding another cardamom-flavoured dish to my repertoire. 

The jam and nut pie bars? I had just one bite of them before the rest went into the freezer. I think the jury’s still out on them. They certainly need some work. Both look and taste were marginal, and I suspect it wasn’t a good idea to attempt them on a bread day—a little more care would have gone a long way, at least on look. 

That’s two out of three that I think are keepers—not bad for three new recipes, made up simultaneously. Though, for my own sake, I don’t think I’ll bake three new recipes on a bread day again.

Happy Halloween!

We don’t really do Halloween here, as the celebration makes no sense in springtime, but for all you Northern Hemisphere folks, I pulled together a list of all the pumpkin recipes and food ideas I’ve blogged about in the past. I was surprised at how long the list was. There are some great Halloween party options here. Enjoy!

Pumpkin Pancakes
Pumpkin Pizza
Pumpkin Cupcakes
Pumpkin Ricotta Lasagne
Cinnamon-Pumpkin Bars
Pumpkin Ravioli
Baked Pumpkin Slices
Pumpkin Cranberry Muffins
Pumpkin Galette
Pumpkin, Blue Cheese, and Tofu Burgers

Orange Cupcakes

I’ve developed my own orange cake recipe, which I like a lot, and I’ve made a similar orange cake, based loosely on a recipe in King Arthur Flour’s Whole Grain Baking. Last week I finally made King Arthur Flour’s orange cake, as it’s written, except I baked it as cupcakes.

My orange cake uses barley flour, which gives it a delicate crumb. The recipe I made last week uses wholemeal (whole wheat) flour, leading to a more robust cake, with a lovely nutty flavour.

But the best part of the recipe was the orange glaze on top. The glaze did lovely things for the cupcakes, and made them taste a bit like the dense sticky orange cakes you find in cafes. (but a whole lot less involved to make).

Here’s the recipe for the glaze. Brush it on the warm cakes and let it soak in. Be generous with it!

1/2 cup orange juice
2 tsp orange zest
3/4 cup sugar

Combine all ingredients in a microwave-safe bowl and microwave for 1 minute. Stir until the sugar is completely dissolved.

A Decadent Brioche Breakfast

Sometimes you just have to go a little overboard. My over-the-top fun this weekend was making brioches for Sunday breakfast. Overly decadent and time-consuming to make, brioche is a rare treat for us. My usual Sunday breakfasts (scones, muffins, or whatever) can be made in the morning. Brioche had to be started the evening before.

My son, passing through the kitchen as I kneaded the gooey dough, peeked at the cookbook open on the table. His eyebrows rose.

“Make sure you wake me up for breakfast tomorrow.” This from the teen who usually doesn’t get up until long after breakfast is cleaned up.

The pressure was on. I had to make sure these brioches were worth losing three hours of sleep.

The dough rose overnight in the fridge, and I made up the buns in the morning. When they came out of the oven, I cut the top off each one, scooped out a little hollow inside, and filled each with a dollop of gooseberry jam and then a generous spoonful of whipped cream with lemon curd folded in.

Oh, my. These little butter bombs were delicious!

Red Currant Orange Muffins

I’ve occasionally noted how alike in smell, flavour and texture red currant jam and cranberry sauce are. And since I’ve got a freezer full of last summer’s currants, I decided to use them in a recipe calling for cranberries.

The result was a lovely red currant orange muffin. Even better than the cranberry version, because the fruit came from our own garden.

2 cups all purpose flour
1 c. whole wheat flour
1 Tbs baking powder
3/4 tsp baking soda
1/2 tsp salt
3 eggs
zest of one orange
juice of 1 orange, plus enough yogurt to make 1 1/2 cups
1/2 cup brown sugar
125 g (8 Tbs) melted butter
1 cup fresh or frozen (thawed) red currants

Combine flours, baking powder, baking soda and salt in a large bowl. In another bowl, whisk together the eggs, orange zest, orange juice, yogurt, sugar and butter. Combine wet and dry ingredients, stirring just until evenly moist. Fold in the currants.

Fill well-greased muffin cups—for me, this makes 21 muffins.

Bake 15 minutes at 210ºC (400ºF). Allow to cool in pan 5 minutes before removing.

Still Life with Insects

I’ve written and discarded half a dozen blog posts over the past week. Nothing seems to be quite right. Out of ideas, I resorted to the book of 500 writing prompts I created for my daughter. A random stab at the non-fiction section of the book brought me to the question: What objects tell the story of your life?

I tried to encapsulate everything in four objects:

The fiddle: made by a neighbour in Panama, given to me for my birthday by my husband. The fiddle not only tells the story of our years living and working among the incredible, resourceful people of Panama, but also tells the story of my lifelong interest in learning to play the violin…an interest which always ended up being pushed aside for other interests. Because I’m interested in learning so many things, there simply aren’t enough hours in the day.

The beetle puppet represents my insatiable curiosity about arthropods, and how that curiosity has bled into my other interests. Peanut butter jars full of bugs on my dresser when I was a kid led to the entomology degree, which led to teaching about insects at Penn State University, and then starting the Bugmobile. And the puppet is only one of many insect-themed and inspired artistic projects I’ve done over the years, as art and science mingle in my brain.

The gardening gloves speak of my weeding addiction and my love of growing food. The gloves are never more than a month or two old, because I wear through them in that time. I think that says it all about gardening for me.

The rock represents adventure, the natural world, and the wild places I have visited and lived in. Like me, the rock has traveled far and has been changed by the stresses it has experienced along the way.