||[21 Jul 2010|12:17am]
I'm getting interested in fae recipes again, as my daughters and I had a lovely Midsummer picnic that made me wish we had faerie foods. We plan to throw a big party next year.
Anyway, I checked in here, and realized that you all might like this blog post I recently saw with a recipe for violet jam. It has pretty, pretty pictures (as that blog always does).
Soule Mama's Violet Jam
||[16 Mar 2009|07:51pm]
I have a question about jams and jellies and am hoping someone here would have enough experience to help me out. I would like to be able to make some jam for my boyfriend, and unfortunately am not too terribly experienced in this field. Last time I tried, I was working at a daycare and was helping the owner make freezer jam. I don't think I did a very awesome job, but that is besides the point.
When going through all the kinds that I could probably make he decided he wanted a cherry-grape mix. I'm not sure how to go about doing this though, or if it's even possible. Would I want to make the jams separately and then mix them together after, or do I make them like a regular jam, throwing it all together at once and cooking it like regular?
I don't even know if this is going to taste very good anyway, and can find very little information about mixed jams and such when searching online.
So, um... Help!
|Cherry Cake and Ginger Beer, by Jane Brocket
||[24 Feb 2009|11:51pm]
Even though she avoids recipes from fantasy books (Narnia being an exception), there's quite a bit of sweet nostalgia about this one that makes it very fae indeed!
I've been waiting for this beauty ever since reading about its inspiration on Jane Brocket's blog. Cherry Cake and Ginger Beer is a celebration of classic children's cookery from 19th and 20th century children's literature, with an especial focus on books from the UK (from which it hails, naturally.) Each recipe starts with a generous introduction to the story it hails from, perfect reading for a children's book lover like myself, as well as many descriptions of feasts enjoyed by the characters and meditations on the midnight spreads and picnics. From the simple delight of Pippi Longstocking's gingersnap hearts and campfire cocoa to more elaborate Turkish Delight a la Narnia, gilt gingerbread, and "immensely enjoyable meringue," it's a sweet, nostalgic delight. Cherry Cake and Ginger Beer is beautifully designed to boot, with the books' original art and vintage typefaces, in a nice little pastel hardcover the perfect size to toss in your bag before heading over to a friend's to bake some jam tarts and shortbread.
*Jane Brocket's website
*I love, love, love The Book Depository. Discounted books with free shipping to the US, and my order came a week to the day it was purchased. Love them
*Other bloggers weigh in more elegantly than me: Poshyarns, Lacer's Life
*My favorite lesser-known titles featured in this cookbook: Dancing Shoes, The Little White Horse, The Borrowers, The Phoenix and The Carpet (and all E. Nesbit's books)
*Jane Brocket's Top Ten Food Scenes in Children's Literature
Originally posted on my blog, Leaving Shangri-L.A.
|maple sugar on snow
||[12 Jan 2009|10:45pm]
[x-posted to culinarydelight]
as published in the new england cook book of fine old recipes (c) 1936
(children delight in eating chilled dishes and here is an old-fashioned vermont recipe that never fails to please youngers or adults, too.)
maple sugar or syrup may be used in preparing this sweet, but the syrup is best if it can be obtained. boil the syrup until it will form a soft gummy covering when dropped upon snow. gather pure, clean, freshly-fallen snow in a pan. place the hot maple liquid in a cup. put the sugar on the snow, a spoonful at a time. the sugar will form a delicious soft lump. served with plain doughnuts, hot coffee and sour pickles, there is little to compare to its tasty simplicity.
if maple sugar is used instead of the syrup, add a little water to the crushed sugar and cook to a syrup.
||[16 Mar 2007|05:29pm]
BLACKBERRY CREAM CAKE
it's tasty and very fairylicious ;)
2 cups cake flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
3 large eggs, separated
1 cup sour cream
3 1/2-pint baskets blackberries
1/4 cup sugar
1 1/2 8-ounce packages cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
5 cups powdered sugar (about 1 1/4 pounds)
2 tablespoons sour cream
1 teaspoon vanilla extract
1 1/2-pint basket blackberries
Preheat oven to 350°F. Butter and flour 9-inch-diameter springform pan with 2 3/4-inch-high sides. Sift first 7 ingredients into small bowl. Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and beat until well blended. Beat in egg yolks. Beat in flour mixture in 3 additions alternately with sour cream in 2 additions. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry; fold into batter in 2 additions. Transfer batter to prepared pan.
Bake cake until top is golden and tester inserted into center comes out clean, about 45 minutes. Cool cake 10 minutes. Cut around pan sides; release pan sides. Cool cake completely on rack.
Mix berries and sugar in bowl. Mash fruit coarsely with fork. Let stand 20 minutes and up to 1 hour.
Beat cream cheese and butter in large bowl until fluffy. Beat in sugar, then sour cream and vanilla.
Cut cake horizontally into 3 equal layers. Place bottom layer, cut side up, on platter. Spread 1 cup frosting over. Spread half of filling (about 3/4 cup) over frosting, leaving 1/4-inch plain border at edge. Top with second cake layer and 1 cup frosting, then remaining filling. Top with third cake layer, cut side down. Spread remaining frosting over top and sides of cake. Refrigerate until frosting sets, about 1 hour. (Can be made 1 day ahead. Cover loosely; keep chilled until 1 hour before serving.) Garnish cake with 1/2 pint berries.
Makes 10 to 12 servings. easy! ENJOY!
|Fresh Banana Raspberry Smoothie
||[04 Mar 2007|03:57pm]
This is a recipe not exactly my own; I adapted it from the Splenda Recipes archive. I used a smallish banana, but if you prefer a more banana-y flavor, use a big one. Also, I had some frozen raspberries combined with chopped ice left over from another recipe I'd made, and I found this gave the smoothie a really fresh flavor! It's a really simple recipe, which I like to serve in champagne glasses :)
Fresh Banana Raspberry Smoothie
1 sliced ripe banana, size of your choice
1 1/4 cups combined unsweetened frozen raspberries + chopped ice
7 packets SPLENDA® No Calorie Sweetener
1/2 cup 8th Continent Vanilla Fat Free Soymilk
1. Slice the banana thinly and lay it out on a plate that will fit inside your freezer. Freeze for 10-15, or until mostly firm.
2. Take the banana out of the freezer, and put in the blender.
3. Combine the frozen raspberries and chopped ice in a bowl until they're mixed evenly. Place these in the blender.
4. Empty the Splenda packets on top of the fruit and ice.
5. Add the soymilk and blend until the mixture has reached your desired consistency. Pour into serving glasses of your choice, add a straw, and enjoy!
||[25 Feb 2007|11:13am]
I've recently came across a delicious recipe that is easy to make!
PERSIAN LOVE CAKE
Candied rose petals
2 large egg whites
1/2 cup sugar
Petals from 2 organic roses
1 cup cake flour
14 tablespoons baker's sugar or superfine sugar, divided
1 1/2 teaspoons baking powder
1/4 teaspoon coarse kosher salt
3 large eggs, separated
6 tablespoons water
1/4 cup canola oil
1 teaspoon grated lemon peel
1/4 teaspoon whole cardamom seeds (removed from about 5 green cardamom pods)
2 1/2 cups chilled heavy whipping cream, divided
Pinch of saffron threads
2/3 cup powdered sugar
1 teaspoon rose water
2 tablespoons natural unsalted pistachios
For candied rose petals:
Whisk egg whites in small bowl until foamy. Using pastry brush, brush rose petals on both sides with egg whites; sprinkle on both sides with sugar. Dry on nonstick rack at least 6 hours or overnight.
Preheat oven to 325°F. Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line pan bottoms with parchment paper; butter parchment. Sift flour, 7 tablespoons baker's sugar, baking powder, and salt into large bowl. Whisk yolks and next 4 ingredients in small bowl until smooth. Add yolk mixture to dry ingredients; whisk until smooth. Beat egg whites in medium bowl until soft peaks form. Gradually add 7 tablespoons baker's sugar; beat until whites resemble thick marshmallow fluff. Fold whites into batter in 3 additions. Divide batter between prepared pans. Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes. Cool in pans on racks 15 minutes. Turn out onto racks, peel off parchment, and cool completely. (Can be prepared 1 day ahead. Wrap and store at room temperature.)
Combine 1/2 cup cream and saffron in small saucepan. Bring to simmer. Remove from heat; let steep 20 minutes. Chill until cold.
Beat remaining 2 cups cream, powdered sugar, and rose water in large bowl until soft peaks form; strain in saffron cream. Beat until peaks form.
Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Chill at least 1 hour and up to 6 hours. Garnish cake with rose petals and pistachios.
This recipe i found makes about 8 servings. ENJOY!
||[04 Feb 2007|10:33am]
i've been in a southwestern mood lately, aka cornmeal. these were so so so good.
1 cup fortified soymilk or rice milk
2 tablespoons maple syrup
1 tablespoon cider vinegar
1/2 cup cornmeal
1/2 cup whole-wheat pastry flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
fruit preserves, fresh fruit, or maple syrup for serving
In a large bowl, mix the soy or rice milk, maple syrup, and vinegar. Set aside. In a separate bowl, stir together the cornmeal, flour, baking powder, baking soda, and salt. Add to the non-dairy milk mixture, stirring just enough to remove any lumps and make a pourable batter. Add a bit more soy or rice milk if batter seems too thick.
Preheat a non-stick skillet or griddle, then spray lightly with vegetable oil. Pour small amounts of batter onto the heated surface and cook until tops bubble. Turn carefully with a spatula and cook the second sides until browned, about 1 minute. Serve immediately.
(Per flapjack: 40 calories; 1 g protein; 8 g carbohydrate; 0.4 g fat; 1 g fiber)