Category Archives: Baking and Pastry

Snow Day Spaghetti

 
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In Seattle, snow is as rare as rain is common. Possibly more so, seeing as our reputation as a rainy city is partially true and partially a fable told and retold to Californians in an effort to keep them from moving to the area (judging from the traffic–and the fact that I’m married to a former Californian–it hasn’t worked as well as we hoped). When we do get snow, the streets are merely wet by evening, icy by midnight, and the snow by the roadside is melted by the next afternoon. We get even less here, sheltered in a narrow band between the backside of a hill and Lake Washington. As a child, I remember it snowing two or three times a year, with at least one snow day thrown in, but the climate has changed since then, and we generally only see one sticking snowfall a year, or two at the most.

Someone should tell all of that to the seven inches that’s set up camp in my yard, and the ice packed onto every roadway. It’s overstayed its welcome.

Oh, it was a fun guest on Thursday when it all fell in a matter of hours. The whole day took on the feel of a real snow day, complete with powdery snowman snow, another rarity in our region. Our snowballs usually crumble or pack down to nothing but lethal ice. Baker Bee was off work and baking Portuguese sweet bread from The Bread Baker’s Apprentice (which makes the best toast and French toast I’ve ever had, especially when topped with my dad’s apple butter–we went through a whole jar on two loaves), and a couple of snowed-in friends stopped off in the middle of a walk for rest and a nice Carbonated drink. I continued reaquainting myself with tools and supplies from pastry school and cake decorating. Opening the tubs that had been gathering dust in the spare bedroom for far too long now was enough like tearing into Christmas presents to infuse the day with a festive spirit. It was the first snow day I’ve had as an adult that really felt like a snow day. Continue reading

Cranberry Meringue Tart

 
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Ever since I first saw the picture of the cute little Mini Cranberry Meringue Pies in Martha Stewart Living a couple years ago, I’ve wanted to make them. Their photo showed one sliced down the middle, exposing the jewel-like filling and the lightness of the meringue to full effect. I never got around to it, but this year I decided to try all new recipes for Thanksgiving, and this went to the top of my list.

I made a few mistakes along the way. Mistakes like forgetting the egg in the citrus pate sucree (I put it to the left of the food processor and the rest of my mise en place to the right) and experimenting with a store-bought carton of egg whites for the meringue when I didn’t have time to make a second batch. However, even without that egg, the pate sucree was possibly the best tart crust I’ve ever made, and several people complimented it. It uses both lemon and orange zest, a flavor combination that I used in my wedding cake years ago that really seemed to punch up the flavor.

But there was no blessing in disguise in regards to the meringue, unless I count the reminder that things never go well when I try to cut corners. At least this time it was in the spirit of experimentation and not just out of laziness, as usual. I used the Trader Joe’s 100% egg whites, and I knew that they weren’t going to be ideal when I saw how cloudy they were, but I went ahead and made the meringue. The foam ended up looking, well, very insipid and watery, not the airy dollop of heaven that I wanted to recreate from the magazine. By the time I was done, there was no time left, so the mediocre meringue went on the tart and I did my best to torch it, even though it didn’t want to brown properly. Continue reading

Black Bottom Cupcakes

 
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I’ve wanted to have a food blog for a very long time–and I suppose I sort of did for awhile when I was in pastry school–but up until recently the state of my kitchen prevented it. The “vintage” side-by-side range/oven perched atop the cramped, sad formica counters were not exactly practically or aesthetically conducive to it. I wasn’t able to enjoy cooking very much, and I couldn’t take pretty food pictures, either. But we’ve gotten far enough through a remodel that I think I can start having fun.

Tonight I made Black Bottom Cupcakes for–as the Toasty Chef calls him–Mr. T’s birthday tomorrow. I can blog about them tonight because Mr. T doesn’t know about this blog yet. Sneaky, right? Continue reading