Christmas/Holidays

Grapefruit Rosemary Vodka Fizz with Montellier Sparkling Water

December 20, 2018 By stemsandforks 4 Comments

This post was sponsored by Montellier Sparkling Water. All thoughts and opinions are my own.

Grapefruit, lime, rosemary, ginger and vodka with a splash of sparkling water. With those ingredients, I think this drink should be renamed to Winter’s Healing Cocktail!

I have a confession. I was a late bloomer with cocktail consumption. In my twenties when Sex and the City was at its peak, every Generation X’er was drinking Cosmopolitans pre dinner. I however would always order a simple unadulterated glass of red wine. I was a purist when it came to alcohol. Anything mixed with syrups and fruits then shaken with ice and priced over $15 did not rock my boat. I felt I was too “mature” (and perhaps frugal!) to have spiked fruit punch before dinner.

Well the pendulum has definitely swung the other way. Now cocktails are my new obsession. The flavour combos are infinite. The whole shaken or stirred, ice or no ice, to garnish or not, to make it fizz or flat, warm or cold and to find the appropriate glass to reflect the cocktail’s personality are not immature at all. It’s really and truly ART. Or as I like to call it now. Its like cake in a glass!

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Mulled Wine Chocolate Cake with Mulled Wine Swiss Meringue Buttercream and Poached Pears

November 19, 2018 By stemsandforks 16 Comments

This post was sponsored by Woodbridge by Robert Mondavi Wines. All thoughts and opinions are my own. Please enjoy wine responsibly.

Wine, chocolate and cake. My three Achilles heel, my guilty pleasures, my three best amigos. These three are my food soulmates. I know it sounds extreme but that’s how much I love wine, chocolate and cake. And interestingly all three came at different points in my life.

Cake.

As a child, I’d remember attending birthday parties and seeing my friends crowd around the gift table ogling all the colourfully wrapped gifts shaking, sniffing and guessing what was in each package. I however, would be in the kitchen ogling the cake. Wondering what flavour was inside. Praying the icing wasn’t that flavourless saccharin drenched grease from a can but a fluffy home made butter cream or cream cheese icing. I’d then cue myself up in the line of kids just so, to make sure I got the right piece. That is, the largest piece and the piece from the moist centre. And of course, I always had seconds and occasionally thirds.

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Chocolate and Orange Babka Wreath

December 10, 2017 By stemsandforks 8 Comments

Babka or brioche? My husband Pierre insists on calling this a brioche wreath. Wikipedia says babkas are traditionally used for Easter holidays in eastern European countries. In fact babka comes from the Polish word Baba for grandmother. And some researchers believe babka goes as far back to the Greek period of Homer based on anecdotal texts that mention sweet, yeast leavened bread similar to Babka. Brioche is a pastry (viennoiserie) with a high butter and egg content which gives it that tender butter rich crumb. It origins date back to the early 1400’s in France. In any case, I don’t want to bore you with a history lesson. You’re here for a guaranteed holiday showstopper that tastes amazing.

I fully admit that this recipe requires time and patience. Which is why it’s perfect for a special holiday like Christmas or Easter. Theres not much hands on prep time as there is time to wait for the dough to rise. 3 hours warm room temp or overnight in the fridge. Then another hour for the second rise. So if you came here looking for a quick treat, wrong recipe. This babka needs to be prepared in advance. But trust me it’s totally worth the wait.

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Rolled Sugar Cookies with Lemon Glaze Icing

December 7, 2017 By stemsandforks Leave a Comment

I have been accused many times of being a cookie monster. Without any exaggeration, I can quite easily consume a dozen or so cookies in one sitting. I can see my family and friends nodding their heads right now. Honestly, cookies are so deceiving. They’re presented as cute little entities that are about 3 bite sizes or less. After eating 6 or so, I tell myself, “It’s fine Betty. Cookies are small.” And so I continue eating until someone stops me. Usually it’s my 10 year old daughter demanding I save some for her.

With the holiday season approaching, I don’t hold myself back at all. This is the time to indulge, enjoy and share. Normally I bake about 4 different types of cookies right about now and bake 3 dozen of each. I have rotating baking trays out on my front porch cooling with Roxie my trusty yellow Labrador on the lookout for any pesky and hungry squirrels or birds. She barks as soon as something comes remotely close. Even a blowing leaf.

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Ricotta Cheesecake with White Chocolate and Pine Nuts

December 1, 2017 By stemsandforks Leave a Comment

My dear children Moineau and Georges have both been home sick for days up till yesterday with fevers, chills coughs… As any mother, I’ve had sleepless nights. Between checking their temperature, giving meds and hearing their poor coughing and cries, its been hard to have a good nights sleep for the whole family. It’s Friday December 1st now and I’m two blogs behind, Christmas shopping still not done, and now sick as a dog.

Yet I don’t feel stressed. At least not compared to when I had my flower shop. This time of year was hell for me in the past. It was non-stop starting November 1st until Christmas eve. It felt like the phone never stopped ringing, my inbox was always full and my fingers were permanently black from all the various evergreen saps. There was never enough hours in the day. I remember arranging client outdoor planters before the crack of dawn, using my truck head lights as makeshift lighting since the sun had not yet risen.

This year will be my third Christmas without the business. Being behind on a bit of shopping doesn’t concern me. But I have to admit, skipping a couple blogs does. So last night when the kids were sleeping, I began to bake. I decided ricotta cheesecake with white chocolate and pine nuts because its a cake that needs to be refrigerated for a few hours and still tastes great a few days later. Perfect for later when we’re all feeling better.

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Lemon Cheesecake Speculoos Tart

March 16, 2017 By stemsandforks 4 Comments

Speculoos are crunchy, spicy, tanned biscuits which I think are originally from the Netherlands. One sees it everywhere in Belgium especially around Christmas. There’s even high-end fancy boutiques that only sell Speculoos (Speculaas in Dutch) stamped with the iconic image of Saint Nicholas.

Being married to a Belgian, we often spend our holidays there with the in-laws. During these trips, we normally stock up on about half a year’s supply of Belgian goods, such as their sauces like Frikot, Americain and of course speculoos biscuits. Our last trip was to Knokke last summer. A beach town north of Belgium, full of Dutch vacationers all garbed in either Lacoste or Polo under white umbrellas sipping Veuve while their kids build sand castles. I suppose I can blame running out of Speculoos on Knokke. We were too busy making our own sand castles and sipping on Veuve as well, that we hardly had time to stock pile on my daughter’s beloved crunchy biscuit.

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Upside-Down Chocolate Plum Cake

March 8, 2017 By stemsandforks 2 Comments

Everyday I’m inundated with images and news stories about women’s rights violations, racial discrimination, totalitarianism, hate crimes and the degradation of civil liberties that has befallen on our neighbours to the south. My heart pounds most days with thunderous anger and empathy for those countless marginalized groups and individuals that have become victimized in America. How did a world-leading civilized nation end up on such a slippery slope of unraveling decades of progress in basic human rights?

Until recently, I felt proud of Canada more than ever. I believed that for the most part, Canadians were all about celebrating differences and diversity. I almost felt smug, thinking that we were immune to the atrocities happening in America.

I’m of Korean ethnicity but have been a Canadian citizen since I was an infant. I simultaneously feel connected to being both Canadian and Korean on a racial and cultural level. I don’t think about being “more Canadian” or “more Korean.” Nor is it something that’s discussed amongst my friends or peers. Rarely do I question my nationality or if I’m visibly different from other humans surrounding me. I’m a human being, period. And those around me are human beings too. However, every now and then, I’m reminded that not everyone shares this view. There are still the token few even in our great country of Canada who’s ignorance is blaring.

I had an encounter recently (which was not anywhere near the intensity of some of the horror stories out there), but it was a snapshot of some of the ignorance that lies quietly amongst us.

Last week I headed to my local grocer to pick up the black plums I needed for this recipe. They always have hand-picked fresh and rare fruits and vegetables. Like Buddha’s hand lemon or blood oranges and heirloom carrots. As I selected my black plums, a lady came up to me and asked me if we carried any milk. I can see why she thought I worked there. I’m Korean and the shop was owned by a Chinese family so she probably made a quick assumption that I worked there.

“No. There’s no milk here. But there’s a Shoppers Drug Mart about 10 shops north of here. And if I’m not mistaken…the milk is on the main floor towards the back.”

I didn’t mind being asked…it was a conceivable mistake to think I worked there and I was happy to help.

But then…

“Thank you. Your English is amazing!” She replied.

“You’re English is amazing too!” I snapped back.

She gave me the most bewildered look and left. I paid for my plums, walked home and started baking.

I normally would have shrugged this off but in light of what is happening out there, I felt a sting. I don’t think the lady meant any malice or ill-intent in her patronizing comment. What angered me was that I didn’t speak up to help her to understand the weight of her ignorant “compliment.” I have had enough. What I took away from this encounter was that I am just as responsible to dispel stereotypes whenever I’m faced with them, no matter how big or small. I have a voice and have as much right to use it as the next person. I’ve decided from this day forward, to always speak up and not to be that stereotypical sheepish and polite “Canadian”. Rather a strong, vocal and visible human being. To me, that is truly Canadian.

Bon app! (I think all this fury made this cake so delicious)

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Upside-Down Chocolate Plum Cake

Author: Betty Binon

Prep time: 20 mins

Cook time: 40 mins

Total time: 1 hour

Serves: 6 servings

A light, chocolaty, tart cake with all the ewwy gooey caramel goodness upside-down cakes have. Perfect with a cup of tea or coffee in the afternoon.

Ingredients

FOR THE CAKE
¾ Cup (100 g) AP flour
¼ Cup (40 g) fine semolina
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup sugar
½ teaspoon cinnamon powder
2 large eggs
½ Cup (115 g) unsalted butter room temperature
¼ cup cream
2 teaspoons vanilla extract
40-50 grams of dark 70% chocolate chopped
FOR THE PLUMS and CARAMEL
1 or 2 black ripe plums, stoned and sliced
½ cup sugar
¼ cup water
1½ table spoons unsalted butter

Instructions

Preheat oven to 350F, line the bottom of a 9 inch cake pan with parchment paper and grease the pan with butter and dusted flour or baking spray
Remove pitt from plum and slice into ½ inch slices. I used one plum in the pic, however two plums is ideal.
Line the bottom of the 9 inch cake pan with the sliced plums and set aside. Plum slices can overlap each other
In a small skillet, on medium heat, bring the ½ cup sugar and1/4 water to a boil(about 5 minutes)- DO NOT STIR while you're waiting for the sugar water to boil
Once its turned a lovely amber/caramel tone, remove from heat and add the butter and stir until the butter has been incorporated.
Pour all the caramel over the plums in the cake pan and set aside
FOR THE CAKE...In a large bowl or stand mixer, sift the flour, fine semolina, cocoa powder, baking powder, baking soda, salt, sugar and cinnamon powder and mix for about 15 seconds.
Add the butter and beat (paddle attachment) until the mixture looks mealy and coarse
Add the eggs, one at a time. Scrape sides and bottom every so often
Beat on medium for about a minute until the mixture is fluffy about 1½ minutes
Add the cream and vanilla and beat another half minute or so
Fold in the chopped pieces of 70% dark chocolate
Take spatula and spread batter over plums in cake pan evenly
Bake for about 40 minutes. Start checking/testing at 35 minutes with a toothpick in centre ...should come out clean.
Allow to cool in pan for half an hour before loosening cake sides with a butter knife and inverting cake on a plate
Serve warm with ice cream or whipped cream

Cinnamon Streusel Coffee Cake

December 26, 2016 By stemsandforks Leave a Comment

The amount of chocolate, cookies and sweets we receive each Christmas is just out of this world. So much so that even I, the biggest sweet tooth just cannot handle all this saccharin. I awoke yesterday, Christmas morning with the biggest sugar hangover. I couldn’t even look at my coveted Neuhaus chocolates my mother in law Monique sent all the way from Belgium. Despite my hangover, I still craved something baked. Nothing too sweet but something slightly crumbly and moist that would go well with my strong coffee. Cinnamon streusel coffee cake is all of the above.

After preparing the batter and popping it into the oven, I took Roxie our yellow lab for a walk, made a fresh pot of coffee from beans I smuggled in from Knokke, Belgium and set the table for breakfast. Timing was perfect. The cinnamon aroma wafted throughout the house and woke the whole family up. It’s hard to ignore the smell of cinnamon. I remember a realtor once telling me to bake something with cinnamon before an open house as it’ll increase the value and sale of our home. Needless to say I baked cinnamon streusel coffee cake and staged it on a beautiful vintage cake tray. Our home sold that very same day.

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