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I Can’t Wait… Have to Bake!

It’s been hot the last couple of weeks. So hot the last thing I wanted to do was turn on the oven. I don’t know what was worse, having all those ideas of baking pies and crisps and pound cakes that incorporated all the fruit coming into season or sweating through the muggy days with only a small air conditioner that was as overwhelmed as me.

Finally today it clouded over and cooled just a little. I whipped out an old magazine and started the quickest recipe I could remember – fruit streusel muffins I used to make when I first started baking. I had peaches sitting on the counter, so away I went!

 

About an hour later, I was duly rewarded. Not only did the house smell divinely delicious. there was a rack of muffins proudly displaying themselves on the kitchen island.

I did not hesitate. I poured myself a fresh cup of coffee, grabbed a side plate and a dob of butter, and sat myself down with a warm muffin. Nirvana was the word that came to mind.

It’s supposed to warm up again tomorrow. But we are coming to the end of summer, and there is still plenty to harvest. The fast has been broken, and I feel a burden has been lifted from my gourmand soul.

Not to mention there are more muffins awaiting consumption. I might just have one for breakfast…

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A Bit of Razzle Dazzle

Sundays. The day of the week that is all about quality time. In our house, that often means time around the table, with homemade delicacies. This time of year those delicacies involve part of the wonderful bounty we enjoy.

At the moment we are blessed with an embarrassing amount of raspberries. I could lie under the bush and just let them fall in my mouth, but I think the neighbours would talk. So instead, I made raspberry financiers.

These delightful mouthfuls look, smell and taste decadent but they are amazingly easy to make. They also work well with delicate fruit like berries. Many recipes will end up looking like a dog’s breakfast when you mix in berries (no offence to my dog, but presentation isn’t her thing). Here, you can place the berries on top of the batter and they will bake right in.

They are not a diet item. I bet the calories you get from inhaling the fumes of the butter browning are enough to blow most diets. But trust me, these are worth having a cheat day. Share them around, package some up if you have to and drop them off to a friend.

Tomorrow I’m making Cherry Clafoutis, to use up some of the cherries we picked. The peaches have only just started, so there is no rush to bake with them yet, thankfully. There isn’t enough time to work out and cover all those treats!

Happy Sunday!

 

 

 

 

 

 

 

The Staff of Life

 

I love bread. I find it satisfying, intimidating, humble and rewarding, all at the same time. As a young person cooking, bread was a daunting chapter in any cookbook. It was not until recently that I screwed up the courage to take on that food central to survival for so long; the staff of life.

In my teen cooking years, I was thrilled to discover I could veer onto the side road known as “Quick Breads”, and worked up my confidence with Soda Bread, Zucchini Bread, Baking Powder Biscuits and cornmeal muffins.

One of my childhood friends was German, and her mom did a lot of hearty baking. She had an old family recipe for bread rolls that she made once a month. If the universe was smiling on me, I would happen to be stopping at my friend’s house after school, and we would be allowed to have a warm bun with butter. It was my first taste of Nirvana.

buns with butter

I have been working with my sourdough starter for a year and a half now, and I am still humbled every time I make a loaf. Just when I think I am the master, the starter behaves differently or the weather changes or the flour combination seems not work as well… it’s all edible, but I am far from the works of art I see on Instagram and in my cooking magazines. Those elusive bubbles and the intricate scoring patterns are like a foreign language – one in which I have only learned a few greetings and a few cuss words, like any other novice.

Yesterday, though, I think I got back to the heart of the matter. I made a recipe that I turned into a sort of pull-apart loaf and some rolls, and it was divine. It was an enriched yeast dough that I just happened to add some starter into, so it was truly a mish-mash of ingredients and techniques. But never mind, it worked. It tasted good. Even my chef hubbie said so!

I think perhaps that my interpretation of bread being “the staff of life” involves a more complex sort of survival than just sustenance. The shared experience of breaking bread is truly part of the magic for me. The love shared for the meal is also something I crave. (Like they say, we cannot live by bread alone.)

So I’m rejuvenated for another day, another effort, another bake. Leaving more crumbs, in case there is someone else out there, struggling along the same road. I posted my Kindred Spirit Milk Rolls, as a record of my progress and a message for those souls who want a taste of the magic.

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A Taste of Place 

We had the good fortune of a day off this past weekend and so we took full advantage. It’s a bit early to celebrate the bounty of the region but we did our best. 

The best place to start is you want a taste of fresh local food is a farmers market. My favourite in our region is the Penticton market, a sprawling conglomeration of farm booths, food trucks, craft vendors and even a bit of kitsch. Being able to wander Main Street amongst the families with dogs and children while being serenaded by the many buskers along the way is a special experience. I love the chance to enjoy my coffee in a ceramic mug too – local roasters Cherry Hill offer freshly brewed java and you just deposit the mug in one of the bins they provide en route.

I brought my travel mug this time, but another great environmental gesture is their innovative “stir sticks” – biodegradable and low cost!

There is plenty of sustenance to be had – we each got a muffin from Brodo Kitchen and some fresh-picked strawberries (“picked last night” he told us). The fruit galette we got at Joy Road Catering we wanted to save for later, but we also could have munched on Thai food, crepes, tacos, or any one of a myriad of pastry choices. 

This early in the summer the fruits and veggies are not as plentiful of course. However there are plenty of booths offering flower bouquets, homemade preserves, honey, eggs, and even frozen meat from the farm. 

There is something both strong and delicate about fresh seasonal blossoms….

These guys weren’t kidding – you can take home your own guava tree! How cool is that?


Another wing of the market has crafts and artistic products as well as goods sold by what I call “hawkers”. These items are no so much “as seen on TV”, as they are nifty inventions or natural alternatives for household or body maintenance. I feel like I’m at the county fair when I walk this section; it’s entertaining. 

I thought this artist’s commentary was well done – sometimes we don’t recognize just how much heart and soul goes into someone’s creative efforts.


This fellow might be working to expand his demographic- he offers bat boxes for the adventurous, bird houses for the artsy folk, and even redneck bird feeders!

 

Once we had our fill of the market fun, we mosied up the road for some wine. After all, when in Rome – or wine country … We didn’t have much time but I had pre-ordered some wines in the spring. I took a bunch of scenic photos and a few pages of notes, so that will be in a soon-to-be released post. 

Here’s hoping you make time to taste the flavours of where you are this weekend. 

Easter is a wonderful occasion

There is so much about Easter that is beautiful. It is truly a turning point. Spring has sprung and there is new life bounding in the fields with baby animals and new plants. Lent has ended and Easter Sunday is a day of feasting, with chocolate and sweet breads and a groaning table of delicacies, shared with family and friends.

Here at Rabbit Hollow, family is over the mountains and most of our friends are across many miles (some are even on the other side of an ocean). As such, we give thanks for their love and toast their good health and happiness. We always have a feast of our own – this year our homemade “Lamb Jam” and garden beets pickled with star anise were well suited for the succulent lamb chops my hubbie prepared

Cheers to Cedar Creek Winery – their Platinum Malbec was delicious with the tangy plum chutney and beets that accompanied the lamb.

with roasted asparagus and market potato wedges. And then there are the extras…

  • I wanted to do some baking, so bunny cookies were the order of the day. I used Anna Olsen’s cardamom sugar cookies as an inspiration. My tweaked version of her recipe will be added to the archives this week, under Easter Bunny Cookies.

  • we were spoiled by a certain motherly figure who used modern technology to contact our favourite pastry chef, Sandrine. Dessert was the perfect end to the holiday weekend.

The background doesn’t do it justice but the Paris-Brest was divine, and the chocolate mousse cake was perfectly decadent


I have to admit, it was a bit lonely visiting the market by myself this weekend and baking cookies alone in the kitchen; not to mention hunting for chocolate eggs all by my lonesome self (well, except for Ella’s help). However, I am truly grateful to know I have such wonderful friends across the world. Thanks to technology I was able to chat online with many of them, and I hope to see them soon.

I hope you shared love as well as chocolate this weekend. Here’s to a new season, full of sunshine and good feelings.

Even Ella and her new stuffie were popped after a hard day of hunting and baking. There was nothing left to do but bask in the sun…

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