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Spiced Rum, Date, Walnut, Molasses Bundt Cake with Rum Caramel Drizzle

October 7, 2018 By stemsandforks 17 Comments

Koreans can’t bake.

That’s been my insecurity since starting this baking journey. That I’m Korean. And unlike my fellow caucasian friends, I have no family pie recipe or a mom that baked chocolate chip cookies with me on Saturday mornings. The only things I baked as a child were Pillsbury crescents from a tin or boxed Duncan Hines. Baking from scratch was never a part of my family growing up.

Instead, my Saturdays consisted of Korean language classes followed by math drills with Sargent Shin… and his chopstick wand. After math, my sisters and I would get to watch some TV whilst stuffing thousands of Korean dumplings called “mandu”. Okay. Maybe not thousands but god did it ever feel like thousands! Only after all the mandus were stuffed and our math drills were done correctly, were my sisters and I allowed to bake Duncan Hines Classic Yellow Cake. And if we were really lucky, my mom would have bought the chocolate icing in a carton for us to ice the yellow cake with. As a child, baking this cake and devouring it was my escape, my utopia, my moment of being unkorean. 

Until I was a teen and got a job at an upscale bakery. Cardamom coffee cake…what was cardamom? Hazelnut dacquoise…what was dacquoise? My inner sweet carb spirit was awakened. My Saturday mornings no longer involved memorizing math formulas instead being transported to sugary moments of utter bliss, learning flavours and spices I had never heard of.  In retrospect I should have paid this bakery rather than the bakery having paid me. 

My weekend bakery job and Duncan Hines days are a distant memory now. And the feeling of “Koreans can’t bake” does jab me every so often. Especially when reading fellow bloggers stories of great Aunts sharing pie crust hacks and grandma’s almost 100 year starter named Arras (after the WWI battle)

But as I write this, I realize I have something that the blogger with Arras and the baker with the  family pie hacks don’t have. I have patience and the willingness to drill and train myself until I get that pie crust flaky and this Spiced Rum Date Bundt perfectly drunk with moistness and flavour. It may not sound as heartwarming as a soft rosy cheeked gran smelling of cinnamon and bread. But Sargent Shin with his chopstick wand and those thousands of dumplings taught me something I believe to be just as valuable if not more. Perseverance. And so goes, that This Korean Bakes.

Bon app! or as we Koreans say Mashikeh-Mogo!

My two older sisters and my dad. I’m bottom right. (1982)

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Spiced Rum, Date, Walnut, Molasses Bundt Cake with Rum Caramel Drizzle
Author: Betty Binon
Prep time:  35 mins
Cook time:  50 mins
Total time:  1 hour 25 mins
Serves: 8-10
 
Ingredients
  • FOR THE BUNDT:
  • 2 cups or 260 grams whole grain flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • +1 teaspoon baking soda (for the date puree)
  • 1 teaspoon cardamom
  • ½ teaspoon salt
  • 1½ cup or about 200 grams fresh dates chopped
  • 1 cup or about 120 grams dried dates
  • 1¼ cup water
  • ¾ cup spiced rum
  • 1¼ cup or 250 grams granulated white sugar
  • ¾ cup fancy molasses
  • 4 large eggs room temperature
  • 1 cup canola oil (or a light oil)
  • 1 cup or 125 grams chopped walnuts
  • FOR THE RUM CARAMEL: (Caramel recipe ONLY adapted from https://www.finecooking.com/recipe/dark-rum-caramel )
  • 1½ cup granulated white sugar
  • ⅓ cold water
  • 3 tablespoons unsalted butter
  • ¾ cup heavy cream
  • 2 tablespoons spiced rum
  • pinch of salt
Instructions
  1. Take your 10 cup bundt pan and grease very generously and carefully with melted butter making sure you grease all the nook and crannies.
  2. Dust with all purpose flour discarding access...set aside
  3. Preheat oven to 350F with oven rack in middle of oven
  4. In a large bowl, sift the whole grain flour, baking powder, baking soda, cardamom, salt and whisk well...set aside
  5. In a medium saucepan, bring the 1/14 cup water to a boil and then add the dried and fresh chopped dates.
  6. Stir in 1 teaspoon baking soda. Bring to a boil then put lid on and turn heat off and set aside
  7. In your stand mixer, with paddle attachment, beat the sugar and molasses together until smooth
  8. Add the eggs one at a time to the sugar mix.
  9. Add the canola oil in a slow steady stream to the sugar/egg mix
  10. In your blender/juicer or kitchenaid, puree the now softened dates until a smooth puree. A few chunks is okay.
  11. Stir in the spiced rum into the date puree with a spatula
  12. On low speed, add the dry flour mix to the sugar/egg/oil mix in the stand mixer then add puree mix doing the flour mix in thirds and ending with the dry flour mix.
  13. Fold in the walnuts with a spatula
  14. Do not over mix
  15. Pour into bundt pan and bake for 50minutes to 1 hour or until tester stick comes out mostly clean
  16. Allow to rest in pan for 10-15 minutes. Invert onto a cooling rack and allow to completely cool
  17. In the meanwhile, FOR THE CARAMEL:
  18. In a medium heavy sauce pan, whisk the ⅓ cup cold water and sugar.
  19. Cover with lid and bring to a boil over med-high heat all the while swirling the pan every so often...(do not stir..Swirl)
  20. Remove lid after about 8 minutes and keep swirling until the sugar liquid turns a rich dark amber hue.
  21. Turn the heat to low immediately upon it turning dark amber and carefully whisk the butter in. Whisk until the bubbles subsides
  22. Add the Heavy cream and keep whisking until the caramel is smooth and silky about 2-3 minutes on low
  23. Remove from stove top and add the spiced rum and salt. Allow the caramel to cool in fridge for 15 minutes or so or at room temperature for an hour before drizzling half the caramel over the cooled cake.
  24. Keep the other half caramel for serving on the side.
3.5.3251

 

Filed Under: Bundt Cakes, Cakes, Fruit, Holidays, My Journey, This Korean Bakes

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Reader Interactions

Comments

  1. Margaret Prouse says

    October 9, 2018 at 7:47 am

    Beautiful! Thanks for writing about your path to fine baking. There’s more than one path!

    Reply
    • stemsandforks says

      October 9, 2018 at 7:33 pm

      Thanks for your kind words for stopping by Margaret! Cheers xx

      Reply
  2. Kris says

    October 9, 2018 at 2:49 pm

    I can’t wait to give your recipe a try! It looks so delicious — your photos of it are so enticing! Love your picture and story — I can relate. Although I’m not Korean, I didn’t grow up baking with my mom either. Sometimes she’d make angel food cake from a mix if company was coming over but baking wasn’t her thing (she loved to cook though). I feel like practice makes perfect with baking and the more I bake, the more I feel comfortable with it. Will be practicing here with your recipe (that drizzle looks incredible).

    Reply
    • stemsandforks says

      October 9, 2018 at 7:32 pm

      HI Kris! Thanks for stopping by and for your sweet kind words. I think we made that angel food cake in a box before too lol. But You’re absolutely right. practice does make perfect. I can’t wait to see what you think of my little drunken bundt!!!:)xo

      Reply
  3. Teri c says

    October 9, 2018 at 4:06 pm

    Fresh/dried dates. Would that be the same. Guess I’ve only seen dried.

    Reply
    • stemsandforks says

      October 9, 2018 at 7:30 pm

      Hi Teri, You can use all dried dates…I’d just add a bit more water..I’m guessing about another 1/4 cup. My suggestion would be to see if it blends into a nice puree after you’ve heated them. If you find it dry/struggling to puree in your blender, add some water a table spoon at a time. let me know if you have more questions x

      Reply
  4. Karen says

    October 9, 2018 at 10:04 pm

    Ah, this explains why I don’t bake!!! Great story, Betty!! 😍

    Reply
  5. Aimee Wimbush-Bourque says

    October 10, 2018 at 6:16 pm

    I can’t wait to try this Betty. I love a deeply flavoured, dark bundt, especially in November.

    Reply
    • stemsandforks says

      November 15, 2018 at 12:39 pm

      Its a good one Aimee. Thanks for swinging by xo

      Reply
  6. Esha says

    October 14, 2018 at 10:19 pm

    What a true beautiful story Betty. I can totally relate to this. Coming to a different country and learning to bake their stuff, was quiet challenging for me in terms if acceptance. You are so amazing and all your baking is simply incredible. Love this cake and love your photos as always 😊❤️❤️ Will definitely try this recipe soon😊

    Reply
  7. Ema says

    November 2, 2018 at 3:24 pm

    Dear it doesn’t matter from where you are… You’re beautiful in everything you do ..your photos are AMAZING!!! The bundt looks DELICIOUS and your ‘family photo’s is simply ADORABLE 💓😁😁😁
    Soooo inspire to follow you 😊😊😊

    Reply
    • stemsandforks says

      November 15, 2018 at 12:40 pm

      So happy you stopped by my blog. You are so kind Ema. Thank you. Wishing you a great day.
      xo

      Reply
      • En el Bosque says

        November 15, 2018 at 4:51 pm

        🤗🤗💓

        Reply
  8. Candace says

    November 29, 2018 at 6:33 pm

    Just found your blog…can’t wait to try this! When you say whole grain flour, does that also mean whole wheat flour? Thanks so much!
    Cheers, Candace

    Reply
    • stemsandforks says

      November 30, 2018 at 2:04 pm

      Hi Candace, thanks for stopping by. You can substitute whole grain with whole wheat. That said whole grain in my opinion has a better texture, and is in fact healthier as it uses the entire kernel. Let me know how the bundt goes. xo

      Reply
  9. Mia Dumont says

    February 19, 2019 at 4:03 pm

    Discovering your website and I am totally amazed by the quality of your photos. Bravo!

    Reply
    • stemsandforks says

      February 20, 2019 at 1:08 pm

      Hi Mia,
      Thank you for your kind words and for dropping by. Have a great day.
      Betty

      Reply

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STEMS AND FORKS
flora and fare
Photography/video, botanical sculptor, food writer. Toronto, Canada

Betty Shin Binon
Chocolate Dipped Red Grapes and Plums from Chile. Chocolate Dipped Red Grapes and Plums from Chile. A decadent way to get rid of all those chocolate Easter eggs and so easy to put together. Something mother use to do when we were kids. The hard crunch of the chocolate coating with the tart sweet juicy grape centre makes these @fruitsfromchile grapes and plums a clever riff from the typical chocolate covered strawberries. Be forewarned: they’re addictive.
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A couple tips: when selecting grapes, make sure the stems are green and flexible. As well that the grapes are plump and firmly attached to the stem. When storing grapes, store in an airtight container or the bag they come in, unwashed, in the fridge. #fruitsfromchile #plums #grapes
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Chocolate Dipped Red Chilean Grapes and Plums
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Ingredients:
2 large bunches or 900g red grapes from Chile
6 plums from Chile
400 g or 2.5 cups chopped dark chocolate or white chocolate (as pictured) or feel free to use any type of chocolate.
2 tablespoons chopped pistachios or granola
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Directions:
Wash fruits and set aside to completely dry.
Roughly chop your chocolate.
Simmer a large pot of water about 1 inch high.
Place a large heat proof bowl on the mouth of the pot making sure the bowl doesn’t touch the water at bottom of the pot.
Stir chocolate occasionally until it all melts.
Prepare a tray with some parchment paper.
Dip entire bunch of grapes in the chocolate. 
Spoon some chocolate over and into all the nooks and crannies.
Partially dip your plums.
Place all your Chilean grapes/plums on parchment paper.
Sprinkle some granola or chopped pistachio over the chocolate while its still warm.
Refrigerate for at least 3 hours or until chocolate has hardened.
Enjoy.
 
*The quantity of chocolate is based on covering all the grapes. For a partial/light coating, consider using half the quantity of chocolate stated in ingredients.
Every Easter the kids and I get a bit carried away Every Easter the kids and I get a bit carried away dying eggs and end up making egg salad sandwiches for days. This year, I’ve come up with something a bit different. After dying the hard boiled Selection Eggs from @MetroOntario with natural ingredients such as blueberries, onion skins, and beets as seen above, I deviled them with a miso, sriracha mayo and sprinkled with green onions and sesame seeds.
It was a great activity developing this recipe with the kids and I’ll definitely be making this again for Easter with the kids.  And the Miso deviled eggs made for a umami packed delicious appetizer. Find the recipe and instructions over at @MetroOntario Website. I’ll put a link in stories with a swipe up #mymetro 
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#eastereggs #deviledeggs #goodfriday #activityforkids
Thin roasted potatoes…always take me back to gra Thin roasted potatoes…always take me back to grade school. As a child, my mom use to make me sesame potatoes to snack on while I trained chess with dad. It was fitting to continue the tradition of roasted potatoes while teaching my little ones the game on the very same board I trained on. This time a Potato & Dill Galette with a Gochujang Yogurt Drizzle featuring @LibertéCanada Greek 2% Plain, AKA the ‘drizzle' for your potatoes. The Liberté Greek 2% Plain beautifully balances the heat of the gochujang which gives it a lovely light taste but still has some kick. See below for recipe. Enjoy! 
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….Pawn promotion…that’s how I won the tournament. 
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#TheTasteLiberté #LibertéPlainCollection #Sponsored 
Recipe in comments.
It’s been a long winter in Ontario and has felt It’s been a long winter in Ontario and has felt even longer being stuck indoors all the time. But finally...spring is here and with it a sense of hope and renewal. Seeing how the earth has shown signs of renewing itself in some aspects while us humans have been indoors en masse, I’m inspired to change daily practices to be better at sustaining our resources. In particular, I’ve been coming up with ways to waste less - especially when it comes to fridge scraps such as veggie tops. We often discard these incredible greens when in fact they’re full of flavour and vitamins. Pictured above I’ve made a Low Waste Carrot Top Pesto with @MetroOntario Irresistibles Pine Nuts. This could easily be substituted with beet or radish tops or even a mixture of various leftover greens and fronds from your fridge. Spread the pesto on garlic toasted bread or toss in your favourite pasta. The pesto is easy to make and comes together in less than 15 minutes. Find the recipe link in stories. #mymetro #MetroOntario
Had the recent pleasure of photographing Chef Mich Had the recent pleasure of photographing Chef Michelle (AKA Mama Lee) of @kimchikoreahouse for an exciting upcoming project featuring Toronto Chefs and their resilience during Covid-19.  As we chatted, I was moved by her stories of hardships as a Korean immigrant,  and inspired by her perseverance. An all too familiar story for so many Asian Canadians. 
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Pictured above, a delicious Korean feast prepared by Mama Lee. During difficult times like this I find great comfort in dishes that resonate nostalgia and familiarity. #flashinthepandemic #KoreanWomenChefs #covid_19 #supportsmallbusiness #supportlocalrestaurants
Treated dad to “Vacation James” while he was f Treated dad to “Vacation James” while he was fixing a few of my table tops.  @jamesonwhiskey , brandy, guava juice and lime with ginger brown sugar. Got the recipe over the weekend from the lovely @liqculture @whiskybeth over a very enthusiastic group zoom that involved naming tunes and singing with karaoke mics. Needless to say I couldn’t identify a single song. Nothing was pre 1800. Oh wait. I recognized Low Rider. 1970’s. Ha!
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Also got the @jamesonwhiskey party pack which was quite lovely. Head to @liqculture bio link for more information and other cocktail recipes. #pleasedrinkresponsibly #jamesonwhiskey #stpattysday #cocktails #imbibe
G I V E A W A Y CLOSED. $250 gift card for @distr G I V E A W A Y CLOSED. 
$250 gift card for @districtpizza in the historic Distillery District in Toronto. One of my fave pizza’s in the city. Their tomato sauce is made with Bianco DiNapoli organic tomato paste that is slow cooked with tamari soy to boost the rich umami flavours without adding any salt. Garlic and onions are slowly roasted then pureed with a "borderline illegal" quantity of basil and oregano. 
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My personal favourite is their vegetarian “Go Ask Alice”. Shiitake mushrooms, pickled beech mushrooms, burnt leeks, duxelles…. with their Gorgonzola Ranch Dip. So wildly good!

All their dips are house made and they have the best line up of fun nostalgic sodas. Imagine the feast with $250!

To Win:
1)Like this post and tag a friend
2) Follow @districtpizzato and @stemsandforks
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Good luck!
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-Comment as often as you like to have more opportunities to win. 
-Contest ends with winner selection on Monday March 8th 2021 at 12 PM Noon, EST.
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One winner will be chosen by a random number generator on Monday March 8th 2021 and will be contacted via DM. Per Instagram rules, this contest is not sponsored, associated, endorsed or administered with Instagram Inc. By entering, entrants confirm they are 18+ years of age, release Instagram of responsibility and agree to Instagram’s Terms of use. Ontario residents only and must be within pick up or delivery range to District Pizza’s capabilities. #districtpizza #distillerydistrict #torontoeats #torontofood
I call it the Woodland Quiche starring @libertecan I call it the Woodland Quiche starring @libertecanada Liberté Méditerranée AKA the "fluffy of your quiches”, shiitake and oyster mushroom, asparagus, peas and parsley. Intensely flavoured but subtle enough to feel smooth and glossy like cream, Liberté Méditerranée definitely gives your quiche tang, texture and a light fluffy lift.
I’ve made a sheet style quiche here, but this could easily be made into the classic round. See below in comments for recipe and stories for a quick video for the round version. #TheTasteLiberté #LibertéPlainCollection #Sponsored.
Carrot cake with blond chocolate frosting from @ca Carrot cake with blond chocolate frosting from @cafefernando Cenk Sönmezsoy’s masterpiece The Artful Baker. Still one of my all time favourite baking books. The recipes are creative and delicious and the photos are mind blowing. 
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Note Added more pumpkin seeds and in fact candied them with maple syrup. 
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 #cenksönmezsoy #theartfulbaker
Mise en place in a box. Made the traditional tteok Mise en place in a box. Made the traditional tteokguk for lunar new year dinner tonight. Mushrooms, zucchini, Mandu (both store bought and home made with my sister @jennyshinpr ) buchu, eggs and peas. 
Also made the classic gochujang tteok bokki with the garae-tteok aka glue sticks according to my kid lol. 
Happy lunar new year. Wishing you all health and happiness xo
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#lunarnewyear #yearoftheox #tteokbokki #tteokguk #tteok #garaettoek #vegetarian #feast #stew #newyear #newbeginnings #koreanfood #comfortfood
Test shots. Images that were taken for place marke Test shots. Images that were taken for place markers or the beginnings of  the actual shot. I kinda like them today.
Monday, Thursday, Sunday…seems to be the same ev Monday, Thursday, Sunday…seems to be the same ever since kids went online for school. Everyday we ‘brunch’ here at the Binon’s. Long gone are simple sandwiches and bento boxes. Instead grandma's Ratatouille Tian recipe made in @padernokitchenware ’s 4 Pc Ceramic Bakeware  Set has been a weekly bake. 
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The bakewares are deep to avoid any spillover while baking and the glazed finish make them easy to wash. Sharing this recipe now on the blog. Largest pan serves 6 and the medium pan serves 3. #itsacookingthing #PadernoKitchenWare 
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Thinking of all the parents helping their kids online! #itsacookingthing #padernokitchenware #ratatouille
Not a big fan of winter weather but I must admit I Not a big fan of winter weather but I must admit I do look forward to all the ripe citrus this time of year. Chopped Orange Salad with a Ginger Maple Syrup Vinaigrette. Filled with the usual immune boosting suspects, this Asian inspired salad is simple to put together, healthy and ultimately delicious. Find all your ingredients at your local @MetroOntario See my latest reel for a quick look at how to put the dressing together. Recipe linked in stories. 
#MyMetro #MetroOntario #MetroHealthy
So thrilled to be included with a group of creativ So thrilled to be included with a group of creatives across Canada this year with @JazzAppleUs to create recipes incorporating JAZZ™apples. This year, we made a recipe based on a mystery ingredient picked by another group member. Mine was brie, selected by the talented cookbook author Renee Kohlman @sweetsugarbean from Saskatoon, Saskatchewan. 
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Pictured above, JAZZ™Apple & Brie Puff Pastry with Honey and Dijon. The fragrant and tangy-sweet JAZZ™apple paired with the earthy, creamy brie makes for a lovely snack or light meal. These apples are also amazing on their own as a healthy snack. See below for recipe. #jazzapple
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JAZZ™Apple & Brie Puff Pastry with Honey and Dijon
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Ingredients:
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1 1/2 Jazz Apple ring sliced about 3 mm
200 g (about 1 medium wheel) brie cheese, rind removed and sliced about 1 cm 
1 puff pastry sheet defrosted
3tablespoons Dijon mustard
2 tablespoons honey 
pinch of Maldon salt
pinch of cracked black pepper
1 egg yolk + 1 teaspoon water for egg wash
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Instructions:
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Preheat oven to 425°F.
Lay a piece of parchment paper on a baking sheet and set aside.
Roll out the chilled but defrosted puff pastry sheet on a lightly floured surface to 10" x by 10". Trim the edges evenly and straight with a pizza cutter. Pop in fridge or freezer for 5-10 minutes while slicing apples and brie.
Remove rind and slice brie about 1 cm thick and set aside.
Slice the Jazz Apples into 3 mm rings and set aside.
Whisk 1 yolk and 1 teaspoon water.
Take puff pastry out of freezer and use a fork to pierce the puff pastry all over.
Score about 1.5 cm around the puff pastry with a sharp knife.
Brush egg wash on the scored edge of puff pastry.
Spread the Dijon mustard evenly over the center of the pastry.
Add a layer of brie cheese.
Top with two layers of overlapping Jazz Apple slices. 
Bake for 14-16 minutes or until puff pastry turns golden brown.
Drizzle with honey.
Sprinkle with a pinch of Maldon salt and some cracked black pepper. 
Enjoy.
Spiced Rum, Pecan and Chocolate Bundt Cake. Super Spiced Rum, Pecan and Chocolate Bundt Cake. Super nutty, very moist, mildly tipsy with a mellow touch of spice, this bundt was a joy to eat but also a pleasure to bake using all my new kitchen gadgets and ware from @PadernoKitchenWare. Came out super easy with all the sharp lines and details maintained on the cake using the Fine-Edge Arch Cake Pan. Find the recipe on the blog. #itsacookingthing #padernokitchenware
I was invited by the talented Ritumbhara @happytum I was invited by the talented Ritumbhara @happytummybyritumbhara to help her judge her monthly photo challenge. This month Chiaroscuro.
Ritumbhara’s description of chiaroscuro, “Between light and dark lies life.”
The Oxford dictionary, “The treatment of light and shade in drawing and painting, an effect of contrasted light and shadow created by light falling unevenly or from a particular direction on something.”
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For me the relationship between light and shadow is simple. Beauty and joy can only be appreciated and understood when darkness is present. 🌚
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Hope you’ll join @happytummybyritumbhara chiaroscuro challenge. Be sure to check out her last post for all the details. I’ll post more details in stories. Challenge lasts during the month of January. Please tag @happytummybyritumbhara @foodphotobiteswithritu @stemsandforks 
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Little Georgy when he was 4 years old 💓
Adieu 2020. Picking up the pieces for 2021. ✨ Adieu 2020. Picking up the pieces for 2021. ✨
Earlier this month I had the pleasure of leading a Earlier this month I had the pleasure of leading an online workshop on how to showcase local Ontario mushrooms into an easy decorative winter centrepiece. Go to @producemadesimple bio link to video tutorial and see what I made using these ingredients. 
 Special thanks to @producemadesimple for hosting and Windmill Farms Ontario for supplying  all the beautiful mushrooms. #ambassador #producemadesimple #putlocalonyourlist #ontariofresh
This croquembouche tower made with @MetroOntario I This croquembouche tower made with @MetroOntario Irresistibles Profiteroles was incredibly easy to assemble. Some toothpicks, a tablespoon of dusting sugar and 10 minutes is all you need to put together this perfect New Year’s eve showstopper. See stories for a tutorial on how to assemble. #mymetro #MetroOntario
Presenting my version of a holiday Sunakku grazing Presenting my version of a holiday Sunakku grazing board.  A few traditional Asian New Year’s items, snacks and of course some scrumptious 2 Year Aged Cheddar and Cranberry Cheddar from @blackrivercheese1901 (AD)
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My mom and dad have been isolated with us during most of the lock down, so this board covers everyone’s taste in the house. The cheese pretty much pairs beautifully with everything on this grazing board. My personal fave is @blackrivercheese1901 2 Year Aged Cheddar with the mushroom and chive gyoza. Clock wise from top left: @BlackRiverCheese1901 2 Year Aged Cheddar, tteok, forelle pears, kimbap, black bean mochi, gluten free crackers, more aged cheddar, walnut cake, puffed barley, senbei, @blackrivercheese1901 Cranberry Cheddar Log, mushroom and chive gyoza, ttoek, vegetable dim sum, pecans, wasabi peas, almonds, toasted cheddar pockets, yakbap, pumpkin seed crackers. 
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Which would you eat first? #BlackRiverCheese #ElevateWithBRC
Peace on earth. Happy holidays. ✨ . . Pic from t Peace on earth. Happy holidays. ✨
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Pic from the archives. Pavlova from workshop with @thepineapplechef @twiggstudios London ‘19
A private online 2 hour photo editing session with A private online 2 hour photo editing session with me. My contribution to @foodisourpower ‘s contest. Each ticket entered will have a chance to win one of several amazing prizes, donated by members of @foodisourpower Tickets are 3 dollars. All funds raised will be donated to the Black Curriculum(UK) and the Loveland Foundation(USA) charities that work to support black communities in particular children and women. Visit @foodisourpower for all contest details . Loads of great donations lined up. Purchase tickets until December 29th, 2020. Winners and prizes will be announced on December 30th, 2020 
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This contest is not sponsored, endorsed or administered by, or associated with Instagram.

#foodisourpower
Gingerbread Bathhouse from the cult anime SPIRITED Gingerbread Bathhouse from the cult anime SPIRITED AWAY by the legendary animator Hayao Miyazaki. The idea for the bathhouse that came from my 14 yr old daughter Moineau (a steadfast Miyazaki fan) was the perfect last bake for 2020. Revered by many as the best animation of all time Spirited Away is laden with deep meaning, symbolism and wisdom. Often compared to Alice in Wonderland & Wizard of Oz, the Japanese animation drifts between reality, fantasy and spiritual worlds with themes of greed, morality, faith and courage. The “spirit” of the film is simple. That even the bad have the potential to be good and that the good could be better. In Chirhiros (protagonist) case, experience, courage and hard work helped her get back home and resolutely declare at the very end that, “l’ll be alright”.
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A special thank you to @bulkbarnfoods for their generousity in supplying me with the materials and tools to assemble the gingerbread house. And to the lovely Jenny @littlelovelifestyle for continuing the tradition of creating these large scale gingerbread structures. Please do check out her beautiful interactive gingerbread barn. The detail and work she put into it is mind-blowing! 
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To see this gingerbread bathhouse in person, visit  @minamitoronto ‘s  window display. 
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#studioghibli #hayaomiyazaki #spiritedaway #anime #gingerbreadhouse #festivebaking
“Although cheese was novel to me then [as a chil “Although cheese was novel to me then [as a child], what I realize now, is that my growing appreciation of cheese was a natural shift within a subconscious familiarity. At the heart of many cheeses and the ingredients I grew up with (like kimchi, miso, anchovies and kombu), was the king of flavour – umami. As I’ve refined my gastronomic repertoire over the years, I don’t feel that I’ve moved away from my childhood staples or cultural origins. I’ve simply expanded my bandwidth for the familiar. Umami, whether in a slice of aged cheese or in a simple kombu broth, both elicit feelings of simultaneous comfort and euphoria.”
-Cheese & The Culture of Flavour, read the full article I contributed to @savourontario Plus the recipe for this uber yum Rösti with Kimchi Salsa & @mountainoakcheese Gouda. Links in profile and stories. Or head to @savourontario #contributor #ontariocheese #kimchi #savourontario
Revenge Bedtime Procrastination. I first saw this Revenge Bedtime Procrastination. I first saw this viral Twitter statement in June and it resonated with me. Much of my daytime and evening is spent working and taking care of the kids. By the time I herd the kids to bed, I’m exhausted, Yet I fight to stay awake. 
And the things I do late into the night are not particularly productive. I watch puffed up concert pianists describe the meaning of life in a Bach concerto. Something I’m sure would knock out most of you into an instant slumber. 😂
Black taper candles from @tatineofficial
Starry Night Vegetable Tart from Helen Nugent @bat Starry Night Vegetable Tart from Helen Nugent @batterednbaked new book Pie Style.
Congrats Helen. The book is a collection of pie masterpieces. Extraordinary work. 
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Sorry. No post bake pic. We were hungry!  #piestylebook #helennugent
Pretty much what my holiday table will look like t Pretty much what my holiday table will look like this year. Small, sweet, and festive. Probably what everyone’s table will be this year in Ontario and much of the world. A quick and easy way to add some festive cheer is using a petite 4-inch poinsettia from @MetroOntario tied with some fragrant herbs like thyme or rosemary. Tie little bouquets of thyme for each place setting and sprinkle the rest on the table for fragrance. It’s the ideal sized centerpiece for a table of 6 both in width and height. Poinsettias now available at your local @metroontario see stories for more details. #mymetro #ontario #poinsettia #smallgathering
I’ve neglected the “stems” of Stems & Forks. I’ve neglected the “stems” of Stems & Forks. 
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#pampasgrass #phalaenopsis #mobydick #Gomphocarpus #Schwartzwalder
Midnight Cake with Dark Chocolate Fig Ganache & Po Midnight Cake with Dark Chocolate Fig Ganache & Pomegranate Syrup. Recipe by the culinary genius @rhubandcod  so so delicious. I’ll put a swipe up in stories. 
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Styling inspiration: if Guillermo del Toro and Hannibal Lecter were to have cake. 
Have a happy Halloween 👻 #halloween
Pictured above is an exquisite (mainly vegetarian) Pictured above is an exquisite (mainly vegetarian) sushi spread from @aburitora at Yorkdale. Ordered online through @aburiathome which conveniently has all locations in one url page to order. 
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With the local restrictions of dine-in at restaurants again, it’s upsetting to see how vulnerable these businesses are. There are so many restaurants that are part of our cultural fabric here in the Greater Toronto Area. It would be grievous to see it fade away. Order take out, get delivery, get gift cards. Support restaurants  #notsponsored
Pecan & Pumpkin Rolls made with @MetroOntario Sele Pecan & Pumpkin Rolls made with @MetroOntario Selections Pecan Pieces. A twist on the beloved cinnamon rolls, these buns are filled with pumpkin purée, brown sugar, pecans and then liberally slathered with a maple syrup glaze. Soft, sweet with a subtle nutty crunch, these rolls are a perfect weekend bake. Find all the ingredients at your local @MetroOntario. Recipe link in stories or profile @metroontario #mymetro "
@marysbrigadeiro chocolates. Sweetened condensed m @marysbrigadeiro chocolates. Sweetened condensed milk, with butter, pure cocoa powder and 50% cocoa chocolate stirred, then hand rolled to a perfect, creamy truffle-like ball. Chewy like caramel but intense like fudge, these chocolate gems should come with a warning. Addictive! @marysbrigadeiro is located on the Danforth in Toronto, but she delivers worldwide. I’ll pop a swipe up in stories. 
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Its been about 4 months since @FoodIsOurPower was born.  A platform of international creatives joined to celebrate, educate, inspire and donate in support of anti-racism and the BLM movement. They’ve been an incredibly passionate group... enthusiastic and so talented . A massive thank you to @thelittleplantation for initiating this collective. And to everyone who has participated and donated to the activities since its inception in July. Merci beaucoup.
This shot is my contribution to this months activity hosted by @ufisheries.vinny 
See stories for details ✨✨✨
Halloween Haunted House Kit from @WilliamsSonomaCa Halloween Haunted House Kit from @WilliamsSonomaCanada done 3 ways. #ad With Halloween cancelled for many, this activity is perfect to keep the kids distracted from feeling disappointed about staying in. The kit comes complete with pre-cut and baked chocolate cookie pieces,  3 tubes of icing, and assorted Halloween candies, to decorate. See reels and stories on how I got the house to light up and be smoky and the giant spider web. #WilliamsSonomaCanada
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