#TKLucky7 2 Doors Down abandoned agave AGNS Alderney Market almonds anniversary aperitif appetizers apples aqua arancini Arborio architecture argus 75 Argyle Street Ashwood Ridge Asian-inspired dishes auction avocado award baby backyard bacon baconandbaileys Baileys baked apples baking banana basil Baskin Robbins BBQ beach beef best carrot cake ever best carrot cake recipe ever bird's nest birthday biscotti biscuits Bish Bishop's Cellar blood orange blood orange marmalade blue blue cheese blueberries bokeh book review Boston Bourbon brandy bread breakfast Brewery Market bride brie brioche brisket Brooklyn Brooklyn Warehouse brown butter brown sugar bud buds Bulk Barn bunny buns butcher butter buttercream Cabot Links cake cakes Campari candied bacon Cape Breton Carbonara card cardamom carrot cake carrots cats chai chalkboard charcuterie cherries chicken chicken salad chili paste Chinese New Year chocolate Chocolate Lake Christmas christmas photo cards cilantro cinnamon citrus recipe Clafoutis Clam Harbour Classic Cocktails Clementine cobalt blue cocktail cocktail photography Cocktails coconut coconut milk coffee Colosseum colour comfort food condensed milk contest cookbook cookies cooks corn corn field Cornwall cracker crust crafting Cranberry Madeira Crawfish cream cheese frosting cream sauce croquettes CTV cupcakes Curry custard da Maurizio dahlia David Lebovitz DesBarres Manor Inn dessert Diana Domaine de Grand Pre Donna Hay dried dulce de leche Earl Grey early morning east coast living magazine easter Easy Easy Asian Easy Italian-Asian Easy To Make EatInEatOut editorial eggs elderflower engagement Europe extra toes fall family fans farm farmer's market feathers february Feel Good Food Feisty Chef Festive feta Fine Cooking Magazine Fine Lifestyles Magazine Halifax firefighter fish in parchment Fish Sauce fish taco flax flea market Florence flourless flower flowers fog food Food and Wine food bloggers Food Bloggers of Canada food photography food photography tips food styling food stylist forest Forum fountain france French French wine fresh Friends friendship frozen fruit fruit butter fudge fundraiser garden garlic garlic scapes Getaway Giada de Laurentiis Gin ginger girl glamour Glen Arbor gluten free GMCR gnocchi golden hour golden spiral gorgonzola granola green Grilling groom guacamole guanciale Hali Deli Halifax Halifax fashion photography Halifax food photographer Halifax food photography Halifax food styling halifax food stylist Halifax photographer Halifax photography Halifax restaurant Halifax restaurant photography Halifax wedding photographer haskap hazelnut heart Heart and Stroke hfxfb holiday home homemade homemade liqueur homemade tacos honey house Hurricanes hydrangea ice cream ice cream sandwiches icing sugar Idiot Cake il Mercato il Mercato Spring Garden Indian ingredients iPhone Italian Italy ivory jam January Jeffrey Van Horne Jennie Dobbs JIVE Photographic Joy The Baker Julia Child juniper berries JVH K-Cups Keurig kids Kingsburg kitchenaid lace Lamborghini Larry Uteck lavender Le Caveau Le French Fix leftovers lemon lemon bars lemon curd light lighting lime linguine Live at 5 lobster Local Lord Nelson love Lulu and Po Lunenburg mac and cheese macarons macaroons Made With Local magnolia tree Makin' Bacon Manitoba many feet maple maple rosemary almonds marble Maritime Museum of the Atlantic Marsala marshmallow Martha Stewart Martha Stewart CAKES Martinis mason jar meatballs meatloaf menu meringue Merry Christmas Mexican Michelangelo Milan mini eggs MINI Plus mint Minted.com models monthly miettes morning Morris East MRB mushrooms Nanny Burke Nanny Neil nautical 'Nduja Negroni New Orleans New Year's Eve Nova Scotia NSLC Nutella oak island inn oats Occasions olive olive oil Orange oranges orchid Out Of Old Nova Scotia Kitchens overnight oats Oxford Pad Thai Noodle Pie pancetta Pantheon paper paperie parents park Parrsboro party decor party food pasta pastry pasty Pavlova peaches peacock peanut butter pear Pearl pecans pepper phlox photographer pink pink peppercorns Pinterest pistachio pizza pizza Halifax Playbook Point Pleasant Park polenta polydactal pom pom pom poms porcini pork belly potatoes pp Neil preserves pretty product shots prosciutto Prosecco published pudding pudding pops pulled pork Purcell's Cove purple quail Quick Meals Quinoa rain Raincoast Crisps rainy day Random House of Canada RANS raspberries raspberry Ratinaud recipe red red currants restaurant Restaurant Association rhubarb Rice Krispies rice noodles rice pudding risotto Ritz roasted almonds roasted garlic roasted red chiili paste rolls Rolls Royce Rome romesco rose rosemary rustik magazine Sackville salsa salsa doña San Fiorano sand santa sausage Savour scones Scotch Scott Jones sculptures sea salt Seahorse Sweets Seaport Market seeds shortbread shortcrust shrimp simply balance sister skillet Skor Bits smoked salmon snack snickerdoodles soup Spanish spice spicy Thai mango spring Spring Garden Road sprinkles St. Famille St. Margaret's Bay St. Mary's Basilica stamp stars steak Stephanie Bertossi still life storyteller strawberry strobes studio Stuffed Pork Chops summer Summer Fresh sun Sunday sunrise sunset supper sweet potato syrup tarts Taste of Nova Scotia tea teabiscuits Texas Thai Thai Cooking Thai food Thai Kitchen Thai Kitchen Canada thank you The Bicycle Thief The Bitter End The Coast The Hugo The Vatican Tidal Bay Tiramisu tissue tissue paper toast toasted tomato tracks Trajan's Forum travel Trevi Fountain TTV twinkle lights Untitled Eats Valentine's Day Van Houtte vanilla vase vegetables Venice Vermouth versailles video vin d'orange vintage Vittorio wallpaper washi tape waterfront wax paper wedding Westin whipped cream white white wine Willy Krauch window Windsor wine wine jelly winery Winners Wolfville wood wreath writer Wuthering Heights yellow Zabaglione

Entries in summer (3)

Wednesday
Jul252012

Monthly Miettes : Raspberry Charlotte

Make no mistake. I am sad to see my beloved strawberries go for another year. Oh, I mean sure - you can still find a few straw-coloured pints hanging around here and there, but it's just not the same as it was a couple of weeks ago.

But that's ok.

I'll survive.

Because the end of the strawberries heralds the arrival of something almost as good.

Fresh RASPBERRIES.

With luscious red juice that can stain your fingers for days, there is no doubt that the raspberries have returned.

It's been a few months since I participated in Aimée's Monthly Miettes and I decided I was up for July's challenge of Strawberry Charlotte. I swapped the strawberries in the recipe for raspberries and let me tell you - that was a very good decision indeed.

Once again, I will say - flavour-wise, Meg Ray's recipes yield terrific results, and yet, for the second time, I think the recipe loses a little in translation.

THE CAKE

  • The cake in the Charlotte is Miette's Hot Milk Cake. The recipe was pretty easy to follow but I couldn't figure out why the directions instruct the butter to be at room temperature when you are just going to put it in a pot and heat it with milk.
  • Also, the Charlotte assembly recipe says that you should split your cake into two layers but the photo included with the recipe shows only one layer of cake topped with about three inches of mousse. I didn't split my cake in two. Instead I used my two 6-inch cakes whole with the tops levelled as the two layers.
  • The recipe says to bake the cake batter in two 6-inch round pans and then to build the Charlotte itself in a 6-inch round cake pan with 3-inch high sides. I realized this too late. If I had noticed earlier, I would have baked the cake batter in two 8-inch round cake pans and then built the Charlotte in my 8-inch springform pan which has high sides. Instead, I built a 'collar' for my cake. I placed two sheets of plastic wrap over the bottom of the cake pan in a cross-formation then I placed my first cake layer inside. I built the collar by inserting three 8.5 x 11-inch sheets of uncut stencil plastic around the first layer of cake securing the seams with duct tape.

 

First layer of cake with collar built around it.

 

Both layers of cake topped with mousse inside the collar.

THE SIMPLE SYRUP

Miette's recipe calls for simple syrup flavoured with Strawberry Eau de Vie. I don't have any kind of Eau de Vie so I made a basic Raspberry Simple Syrup:

1/2 C water

1/2 C sugar

20 raspberries

  • simmer everything for 20 minutes - strain TWICE

 

Uncollared and unwrapped the next morning out of the fridge.

THE MOUSSE

The Raspberry Mousse tasted fantastic, however, after about an hour in the fridge, it seemed kind of thin so I whipped an additional 1/2 C of 35% heavy cream and folded it into the mousse which made it perfect.

 

The Charlotte with the first ring of raspberries.

THE LADYFINGERS

The ladyfinger were great - soft, spongy, perfect for wrapping around the cake, however, the recipe for ladyfingers makes enough cookies to wrap around about SIX WHOLE CAKES. If you are only making one, make sure you reduce the recipe.

WAS IT WORTH IT?

Miette's Charlotte took me two days to make.

The Hot Milk Cake was DELICIOUS.

I would definitely make the mousse again, maybe for a dinner party, because the flavour was awesome and it set beautifully.

Next time, I would probably eliminate the ladyfingers because they were kind of bland and I think the cake looked prettier without them. 

Overall, making the Raspberry Charlotte was a fun challenge and a great way to connect with Aimée and Monthly Miettes again!!

Tuesday
Jun262012

NSLC Occasions Magazine Summer 2012

WOOHOO!!! Only my second issue and my bucket of lobster made the cover!!!

I was incorrectly given credit for photography in this issue - the photos in the lobster article that I worked on were actually taken by Halifax photographer Perry Jackson. I didn't take any of the photos. I did however, make all of the food and was the food stylist for the entire lobster article (except for one photo of a lone lobster on a turquoise platter that I have ommitted).

Tuesday
Jun122012

Rhubarb Tart

One of the best things about spring and early summer in Nova Scotia.

Fresh local Rhubarb.

Washed and chopped just waiting for the pastry to be made.

I am quickly becoming a huge fan of Cheryl and Griffith Day, authors of 'The Back in the Day Bakery Cookbook'. This is the second time I've made their Short Crust and I have to tell you - it is EASY - and it is PHENOMENAL.

The best thing I've found to do when forming the crust is to start with building the sides by pressing dough into the ridges with your fingers and then, using your hands, spread the remaining dough over the main flat surface of the tart tin. The first time I made The Back in the Day Bakery's crust, I started in the middle of the tin and worked my way out to and up the 'walls' of the tin - the crust along the 'wall' was much thinner that time. By building the wall of crust first, you can then smooth extra dough down and into the middle.

 

Rhubarb Filling

5 Cups of washed, chopped Rhubarb

1+1/3 C Sugar

6 Tbsp Flour

1/2 C Apple Juice

Bake at 450 for 15 minutes with crust covered. Reduce heat to 350, uncover crust and bake 45 minutes more.