Stir it up, little darlin'....
Day Three of Trinidadian black cake goodness! Can't believe how fast the dried fruit tidbits sponge up all of that liquor! Came across a great, inspirational web site a few days back - www.ted.com Check it out - fell in love with the mind of Stefan Sagmeister and his ideas surrounding working sabbaticals and the creative process - uber cool and heartwarming.
Off to stir the fruits of my labour... have you started your black cake yet? Sarah beckons...
Tuesday, November 17, 2009
Monday, November 16, 2009
November 16, 2009
Stirring things up!
Day Two of the Trinidadian Black Cake -- can't believe how the dried fruits have soaked up the three bottles of liquor! I added in my spices today, as I forgot to do so on Day One. This is sure to be some tasty cake -- excited to finally bake it in a couple of weeks (less two days...).
Day Two of the Trinidadian Black Cake -- can't believe how the dried fruits have soaked up the three bottles of liquor! I added in my spices today, as I forgot to do so on Day One. This is sure to be some tasty cake -- excited to finally bake it in a couple of weeks (less two days...).
Sunday, November 15, 2009
November 15, 2009
Into the Spirit?
Another busy weekend! Yesterday myself and the rest of the office crew drove cars in the local Santa Claus Parade for a client. The parade part was fun, but it was a long day of preparation and waiting. I had the honour of driving our provincial Premier who is a complete gem of an individual -- that was more than cool :)
Our employer also very kindly treated all volunteers to a lovely dinner at The Keg after the deed was done -- joined also by some of her charming personal friends, which rounded out our little crew nicely and made for some lively discussion.
Well, yesterday I was tired -- but today I am beat! I fear that I am fighting something off -- a virus maybe! Sore-ish eyes, throat and terrible fatigue right now -- this morning I had a runny nose as well. I had a double dose of Guanmao tea this a.m., and I am currently "double doping" with the Chinese remedy again in an attempt to nip this in the bud.
No rest for the wicked!
Find it really hard to get enough rest every day due to the work hours I clock and while attempting to provide the basics for my three kids -- feel like I am accomplishing less for all concerned these days and running on empty! If you have solutions out there, I am open to your insight and thank you in advance for taking time to share with me.
All this aside, it was a HUGE feat today to purchase the selection of liquors and dried fruits that I require to make Sarah's Christmas Cake. After many long years (I received the recipe from a financial planner acquaintance in 1993!) I am on my way to making the famous recipe for traditional Trinidadian black cake!
When in doubt, a little diversion..
Even in this small victory I feel defeat encroaching, as the $150.00 or so I spent on this lavish cake might be seen as neglect of other things/priorities for my children. I could not muster up the energy to go to the hectic market as well, after sourcing out the cake ingredients -- will try that tomorrow. A roast chicken, potatoes, gravy and good ole peas 'n carrots were our dinner tonight -- so I guess it wasn't dire straights yet ;)
1 lb. golden yellow raisins, chopped finely
1 lb. sultana raisins, chopped finely
1 lb. pitted prunes, chopped finely
1 lb. dried black currants, chopped finely
8 ounces glace cherries, chopped finely
8 ounces candied mixed peel, chopped finely
2 tsp. ground cinnamon
2 tsp. ground nutmeg
2 tsp. ground cloves
1- 26 ounce bottle cherry brandy
1- 26 ounce bottle dark rum (I use Appleton's Estate)**
1- liter full bodied red wine
Method:
Place all chopped fruits and spices in a large glass jar (I purchased one at the local bulk foods store that was 1.5 gallons for about $8.00) with a tight fitting lid, cover with rum, brandy and wine -- stir well, cover tightly and place in a cool, dark area. Stir once daily, and re-seal for the next one or two weeks. Then your fruit should be ready and it's time to bake the cake!
CAKE INGREDIENTS
1 lb. softened butter
1 cup brown sugar
2 lb. granulated white sugar
1/2 cup warm water
3 cups flour sifted with 2 heaping tsp. of baking powder
8 extra large size eggs
Cream butter with white sugar, adding eggs one at a time and beating until light and fluffy. Set aside.
"Burn" the brown sugar in a cast iron pan -- to "burn" the brown sugar, heat until the sugar just starts to crystallize and then add in the 1/2 cup of water, stirring to make a syrup. Have a little extra sugar on hand to practice this, if necessary -- if you have ever made Bananas Foster, you will feel like an old pro :)
Add steeped fruit mix to cake batter, and then stir in the burnt sugar syrup. Line a set of three spring form pans with wax paper and bake the cakes at 275 degrees Fahrenheit for 2 - 3 hours, placing a pan of water on the middle rack of the oven to retain the moisture of the cakes.
Test the cake for done-ness at 2 hours, using a toothpick. When done, remove and pour one ounce of brandy over each cake immediately. Allow to cool to room temp. Wrap tightly and store in a cool place, basting each cake with brandy every day until Christmas (starting 6-8 weeks in advance of the expected serving date).
**Research on this recipe... some bakers substitute Bailey's Irish Cream for the rum in the fruit soaking stage. Some ice the cake with royal icing and/or almond paste, as is done with English fruitcakes. Still others, serve this delightful, dark cake in a wafer thin slice with a dollop of whipped cream. I am told the tiny bits of fruit should be almost undetectable in the finished cake, but not entirely mushy. Can't wait to try it for myself! Enjoy xo xo xo!
Another busy weekend! Yesterday myself and the rest of the office crew drove cars in the local Santa Claus Parade for a client. The parade part was fun, but it was a long day of preparation and waiting. I had the honour of driving our provincial Premier who is a complete gem of an individual -- that was more than cool :)
Our employer also very kindly treated all volunteers to a lovely dinner at The Keg after the deed was done -- joined also by some of her charming personal friends, which rounded out our little crew nicely and made for some lively discussion.
Well, yesterday I was tired -- but today I am beat! I fear that I am fighting something off -- a virus maybe! Sore-ish eyes, throat and terrible fatigue right now -- this morning I had a runny nose as well. I had a double dose of Guanmao tea this a.m., and I am currently "double doping" with the Chinese remedy again in an attempt to nip this in the bud.
No rest for the wicked!
Find it really hard to get enough rest every day due to the work hours I clock and while attempting to provide the basics for my three kids -- feel like I am accomplishing less for all concerned these days and running on empty! If you have solutions out there, I am open to your insight and thank you in advance for taking time to share with me.
All this aside, it was a HUGE feat today to purchase the selection of liquors and dried fruits that I require to make Sarah's Christmas Cake. After many long years (I received the recipe from a financial planner acquaintance in 1993!) I am on my way to making the famous recipe for traditional Trinidadian black cake!
When in doubt, a little diversion..
Even in this small victory I feel defeat encroaching, as the $150.00 or so I spent on this lavish cake might be seen as neglect of other things/priorities for my children. I could not muster up the energy to go to the hectic market as well, after sourcing out the cake ingredients -- will try that tomorrow. A roast chicken, potatoes, gravy and good ole peas 'n carrots were our dinner tonight -- so I guess it wasn't dire straights yet ;)
So... back to the black cake. Trinidadians are known to keep a stash of finely minced dried fruits soaking in liquor for baking this amazing treat. After soaking the fruits for a week or more, the cake is baked and glazed with burnt sugar. For one month thereafter, the cake is basted with dark rum -- ready for serving at Christmas and into the New Year.
Without further ado, here is the recipe -- I hope you will try it! I hear it is of a divine nature unlike any other fruit cake, and can't wait to try it this Christmas...
Sarah's Christmas Cake -- *Traditional Trinidadian Fruitcake
FRUIT MIX INGREDIENTS1 lb. golden yellow raisins, chopped finely
1 lb. sultana raisins, chopped finely
1 lb. pitted prunes, chopped finely
1 lb. dried black currants, chopped finely
8 ounces glace cherries, chopped finely
8 ounces candied mixed peel, chopped finely
2 tsp. ground cinnamon
2 tsp. ground nutmeg
2 tsp. ground cloves
1- 26 ounce bottle cherry brandy
1- 26 ounce bottle dark rum (I use Appleton's Estate)**
1- liter full bodied red wine
Method:
Place all chopped fruits and spices in a large glass jar (I purchased one at the local bulk foods store that was 1.5 gallons for about $8.00) with a tight fitting lid, cover with rum, brandy and wine -- stir well, cover tightly and place in a cool, dark area. Stir once daily, and re-seal for the next one or two weeks. Then your fruit should be ready and it's time to bake the cake!
CAKE INGREDIENTS
1 lb. softened butter
1 cup brown sugar
2 lb. granulated white sugar
1/2 cup warm water
3 cups flour sifted with 2 heaping tsp. of baking powder
8 extra large size eggs
Cream butter with white sugar, adding eggs one at a time and beating until light and fluffy. Set aside.
"Burn" the brown sugar in a cast iron pan -- to "burn" the brown sugar, heat until the sugar just starts to crystallize and then add in the 1/2 cup of water, stirring to make a syrup. Have a little extra sugar on hand to practice this, if necessary -- if you have ever made Bananas Foster, you will feel like an old pro :)
Add steeped fruit mix to cake batter, and then stir in the burnt sugar syrup. Line a set of three spring form pans with wax paper and bake the cakes at 275 degrees Fahrenheit for 2 - 3 hours, placing a pan of water on the middle rack of the oven to retain the moisture of the cakes.
Test the cake for done-ness at 2 hours, using a toothpick. When done, remove and pour one ounce of brandy over each cake immediately. Allow to cool to room temp. Wrap tightly and store in a cool place, basting each cake with brandy every day until Christmas (starting 6-8 weeks in advance of the expected serving date).
**Research on this recipe... some bakers substitute Bailey's Irish Cream for the rum in the fruit soaking stage. Some ice the cake with royal icing and/or almond paste, as is done with English fruitcakes. Still others, serve this delightful, dark cake in a wafer thin slice with a dollop of whipped cream. I am told the tiny bits of fruit should be almost undetectable in the finished cake, but not entirely mushy. Can't wait to try it for myself! Enjoy xo xo xo!
Thursday, October 29, 2009
October 29, 2009
All Hallows Eve
I can't believe the this month is almost over! Halloween approaches and winter is just around the corner -- our local weather channel is predicting snow this coming Sunday!
Darker Days
To top it off, the days are getting noticeably shorter and will seem shorter still when we revert to Standard Time from Daylight Savings time in early November. The darkest thing of all, however, is the current controversy surrounding the H1N1 virus and Canadians are all wondering whether or not to vaccinate.
Choosing Positivity!
After much thought, I have made the personal decision to be vaccinated against H1N1 tomorrow. They have only 135,000 doses available right now and our population in Manitoba is over one million. My thinking is that I would rather be exposed to the deadly virus in the controlled manner of the vaccination versus taking my chances at exposure in the general population. If I respond well, next week I will take my three children. Wish me luck :)
I can't believe the this month is almost over! Halloween approaches and winter is just around the corner -- our local weather channel is predicting snow this coming Sunday!
Darker Days
To top it off, the days are getting noticeably shorter and will seem shorter still when we revert to Standard Time from Daylight Savings time in early November. The darkest thing of all, however, is the current controversy surrounding the H1N1 virus and Canadians are all wondering whether or not to vaccinate.
Choosing Positivity!
After much thought, I have made the personal decision to be vaccinated against H1N1 tomorrow. They have only 135,000 doses available right now and our population in Manitoba is over one million. My thinking is that I would rather be exposed to the deadly virus in the controlled manner of the vaccination versus taking my chances at exposure in the general population. If I respond well, next week I will take my three children. Wish me luck :)
Sunday, October 25, 2009
October 25, 2009
Spooky...
Is is just our city, or are people becoming just a little too aggressive? I don't think we are close to the next full moon, but boy did I see a lot of crazy drivers today. My way to cope is to have lots of good tunes in the car and just sit back from the kooks! Be careful out there...
Displaced by Renos
Today the old tile was being ripped out in our main bathroom and replaced by bead board, so I headed to my studio to paint with my nine-year-old son and 18-year-old daughter. We had a mellow day together. Little dude was not keen on the art scene today, but my daughter painted for a long time and then made an awesome origami turtle.
Tea and Biscuit Heaven!
At three-thirty-ish I began to have a hankering for tea and biscuits. Rummaging through cookbooks I found an amazing buttermilk version that we enjoyed with raspberry jam, three fruit marmalade (orange, grapefruit, lemon) and hot Red Rose (orange pekoe) tea. Easy to make and so buttery good -- the first batch disappeared, so I fired up the oven again and cranked out another batch. Hope you will enjoy making and eating these -- the recipe is from one of the Best of Bridge books.
B.B.B. Biscuits
2 cups all purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 Tbsp. baking powder
1/2 cup chilled butter
1 cup fresh buttermilk
In a medium bowl, blend together the flour, salt, soda and baking powder. Cut in the butter until mixture resembles coarse bread crumbs. Gradually stir in the buttermilk until the mixture begins to ball together. Turn out onto a floured surface and roll out 1/2" thick. Cut into 2.5" rounds with a floured juice glass or biscuit cutter. Bake at 450 degrees Fahrenheit for 13-15 minutes. Yield: 16 biscuits.
Note: I lay these out on my large pizza stone -- just love baking scones and biscuits on the stone. Get a lovely golden biscuit overall with no worries of overcooking the bottoms.
Is is just our city, or are people becoming just a little too aggressive? I don't think we are close to the next full moon, but boy did I see a lot of crazy drivers today. My way to cope is to have lots of good tunes in the car and just sit back from the kooks! Be careful out there...
Displaced by Renos
Today the old tile was being ripped out in our main bathroom and replaced by bead board, so I headed to my studio to paint with my nine-year-old son and 18-year-old daughter. We had a mellow day together. Little dude was not keen on the art scene today, but my daughter painted for a long time and then made an awesome origami turtle.
Tea and Biscuit Heaven!
At three-thirty-ish I began to have a hankering for tea and biscuits. Rummaging through cookbooks I found an amazing buttermilk version that we enjoyed with raspberry jam, three fruit marmalade (orange, grapefruit, lemon) and hot Red Rose (orange pekoe) tea. Easy to make and so buttery good -- the first batch disappeared, so I fired up the oven again and cranked out another batch. Hope you will enjoy making and eating these -- the recipe is from one of the Best of Bridge books.
B.B.B. Biscuits
2 cups all purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 Tbsp. baking powder
1/2 cup chilled butter
1 cup fresh buttermilk
In a medium bowl, blend together the flour, salt, soda and baking powder. Cut in the butter until mixture resembles coarse bread crumbs. Gradually stir in the buttermilk until the mixture begins to ball together. Turn out onto a floured surface and roll out 1/2" thick. Cut into 2.5" rounds with a floured juice glass or biscuit cutter. Bake at 450 degrees Fahrenheit for 13-15 minutes. Yield: 16 biscuits.
Note: I lay these out on my large pizza stone -- just love baking scones and biscuits on the stone. Get a lovely golden biscuit overall with no worries of overcooking the bottoms.
Tuesday, October 20, 2009
October 20, 2009
Wonderful!
Well, all I can say is that it has been a great day. My creative day was exceptionally therapeutic -- I painted my emotions on canvas and completed two large works and four small ones that all inter-relate.
Ballet Dreams
Tomorrow I have the Royal Winnipeg Ballet season opener to look forward to - they are doing Moulin Rouge! So, it looks like I have a lot to be happy about.
P.S. I made the Shepherd's Pie today and shared with friends -- it got the thumbs up, which is gratifying. Everything shared tastes so much better. xo
Well, all I can say is that it has been a great day. My creative day was exceptionally therapeutic -- I painted my emotions on canvas and completed two large works and four small ones that all inter-relate.
Ballet Dreams
Tomorrow I have the Royal Winnipeg Ballet season opener to look forward to - they are doing Moulin Rouge! So, it looks like I have a lot to be happy about.
P.S. I made the Shepherd's Pie today and shared with friends -- it got the thumbs up, which is gratifying. Everything shared tastes so much better. xo
Monday, October 19, 2009
October 19, 2009
The Fall Funk :(
I think too many months of intense work are wearing on me -- it has been a year of long hours and limited gratitude/work from clients! This combined with the shorter days of autumn are sure-fire mood crushers. I have nothing to complain about, really and truly I don't. I am healthy, I have wonderful kids who love their Momma and a great boss is inspirational and who also is a dear friend, AND who has complete faith and confidence in my ability and my character. But, I think I am just one of those dreamer types that needs a bit more sunshine and down time -- really have not had a break since age 15 or so, it's been work, work, and more work ever since. Our generation is really on the hamster wheel!
Lotto Luck Required
Lately, I have even lost my enjoyment in cooking; just too pooped most nights -- and I had the afternoon free on Sunday and what did I prepare for dinner? Kraft Dinner! My poor little son -- he doesn't know better and enjoyed it thoroughly. If I won the Lotto tomorrow, I would still work, but likely I would be producing art full time and writing scripts, children's books and poetry -- yes, in that order. But first, I would take time off to rest, to travel a bit, and to catch up with friends.
You reach a certain age and realize you will never find time to do all of the things you aim to do; you begin to figure out that it is necessary to be selfish to a certain extent and seize the time, demand the time. So, this is my ongoing struggle -- a bittersweet tug of war with guilt and my artist's soul. I have often thought creativity is a selfish person's gift--I really struggle with it.
Creative Haven
Tomorrow is my creative day -- my employer insists that I take one per month; what a doll! She knows I need it, even if I sometimes see it as optional. This precious day truly is a safe port in a storm for me. I only wish she would take a day herself before granting this privilege to me. She is an overly modest, talented musician, writer, speaker and has impeccable taste -- my dearest wish for this exceptional woman is that she would reward herself --FIRST! It makes me feel like a failure (like I am not doing enough for her!) that she does not take that time outside of the office.
Pie in the Sky...
Today was a day of hollow intentions. My first intention was to make a Shepherd's Pie. However, when I got home, dinner was underway and this plan was shelved. Will attempt again tomorrow!
My second intention was to get out for my evening walk -- I am sitting at just under 2,500 steps and my daily minimum goal is 10,000. Instead I ate a huge piece of pumpkin pie from Costco! Tonight I will hug my rounded, full of pie abdomen in my heated bed and say "I love you, Pamela! I forgive you, you are enough, Honey and tomorrow may the sun shine brightly on your muddled head and ignite some joy in your heart!".
Tomorrow, I will again put forth the intention to make this wonderful casserole for my children -- I need to feel the love, the urge to create something worthwhile or it will not taste like anything; will not be worth eating. Wish me luck, friends. Here is the recipe -- I hope you enjoy it :)
Bryan's Shepherd's Pie
1 kg (approx. 2 lb) lean ground beef
1 large cooking onion, diced
2 cloves minced fresh garlic
250 g (1/2 lb) fresh sliced mushrooms
salt and pepper to taste
1/3 cup flour
1/3 cup Vermouth (this is the "secret weapon"!)
12 medium potatoes
1/4 cup butter
1/2 cup milk
paprika
500 g (1 lb) sliced fresh carrots
500 g (1 lb) frozen corn or petite peas (or use both, if you like!)
Brown the beef in a large non-stick skillet, removing any fat. While the beef is browning, boil the potatoes in salted water and par-steam the carrots and corn (or peas, or both).
Stir in the onions, garlic, salt, pepper and mushrooms into the browned beef and continue to cook, stirring often, until the onions are clear and the mushrooms begin to brown. Reduce the heat and add in the flour. Once the flour is mixed in and the mixture begins to thicken, gradually add in some of the water from the potatoes and other veggies to form a thick gravy; add in the Vermouth and stir well. Remove the beef mix from the heat and spoon into a large casserole dish - cover and set aside.
Mash the potatoes with the butter and milk. Drain any remaining water from the other vegetables and layer them over the meat in the casserole. Spoon the mashed potatoes over all and sprinkle with paprika. Bake in a 300 degree Fahrenheit oven until warmed through and slightly golden brown - the gravy typically starts to pop through the potatoes a little - yum. Serves 6-8 with leftovers -- enjoy!
I think too many months of intense work are wearing on me -- it has been a year of long hours and limited gratitude/work from clients! This combined with the shorter days of autumn are sure-fire mood crushers. I have nothing to complain about, really and truly I don't. I am healthy, I have wonderful kids who love their Momma and a great boss is inspirational and who also is a dear friend, AND who has complete faith and confidence in my ability and my character. But, I think I am just one of those dreamer types that needs a bit more sunshine and down time -- really have not had a break since age 15 or so, it's been work, work, and more work ever since. Our generation is really on the hamster wheel!
Lotto Luck Required
Lately, I have even lost my enjoyment in cooking; just too pooped most nights -- and I had the afternoon free on Sunday and what did I prepare for dinner? Kraft Dinner! My poor little son -- he doesn't know better and enjoyed it thoroughly. If I won the Lotto tomorrow, I would still work, but likely I would be producing art full time and writing scripts, children's books and poetry -- yes, in that order. But first, I would take time off to rest, to travel a bit, and to catch up with friends.
You reach a certain age and realize you will never find time to do all of the things you aim to do; you begin to figure out that it is necessary to be selfish to a certain extent and seize the time, demand the time. So, this is my ongoing struggle -- a bittersweet tug of war with guilt and my artist's soul. I have often thought creativity is a selfish person's gift--I really struggle with it.
Creative Haven
Tomorrow is my creative day -- my employer insists that I take one per month; what a doll! She knows I need it, even if I sometimes see it as optional. This precious day truly is a safe port in a storm for me. I only wish she would take a day herself before granting this privilege to me. She is an overly modest, talented musician, writer, speaker and has impeccable taste -- my dearest wish for this exceptional woman is that she would reward herself --FIRST! It makes me feel like a failure (like I am not doing enough for her!) that she does not take that time outside of the office.
Pie in the Sky...
Today was a day of hollow intentions. My first intention was to make a Shepherd's Pie. However, when I got home, dinner was underway and this plan was shelved. Will attempt again tomorrow!
My second intention was to get out for my evening walk -- I am sitting at just under 2,500 steps and my daily minimum goal is 10,000. Instead I ate a huge piece of pumpkin pie from Costco! Tonight I will hug my rounded, full of pie abdomen in my heated bed and say "I love you, Pamela! I forgive you, you are enough, Honey and tomorrow may the sun shine brightly on your muddled head and ignite some joy in your heart!".
Tomorrow, I will again put forth the intention to make this wonderful casserole for my children -- I need to feel the love, the urge to create something worthwhile or it will not taste like anything; will not be worth eating. Wish me luck, friends. Here is the recipe -- I hope you enjoy it :)
Bryan's Shepherd's Pie
1 kg (approx. 2 lb) lean ground beef
1 large cooking onion, diced
2 cloves minced fresh garlic
250 g (1/2 lb) fresh sliced mushrooms
salt and pepper to taste
1/3 cup flour
1/3 cup Vermouth (this is the "secret weapon"!)
12 medium potatoes
1/4 cup butter
1/2 cup milk
paprika
500 g (1 lb) sliced fresh carrots
500 g (1 lb) frozen corn or petite peas (or use both, if you like!)
Brown the beef in a large non-stick skillet, removing any fat. While the beef is browning, boil the potatoes in salted water and par-steam the carrots and corn (or peas, or both).
Stir in the onions, garlic, salt, pepper and mushrooms into the browned beef and continue to cook, stirring often, until the onions are clear and the mushrooms begin to brown. Reduce the heat and add in the flour. Once the flour is mixed in and the mixture begins to thicken, gradually add in some of the water from the potatoes and other veggies to form a thick gravy; add in the Vermouth and stir well. Remove the beef mix from the heat and spoon into a large casserole dish - cover and set aside.
Mash the potatoes with the butter and milk. Drain any remaining water from the other vegetables and layer them over the meat in the casserole. Spoon the mashed potatoes over all and sprinkle with paprika. Bake in a 300 degree Fahrenheit oven until warmed through and slightly golden brown - the gravy typically starts to pop through the potatoes a little - yum. Serves 6-8 with leftovers -- enjoy!
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