Fruit

Chocolate and Orange Babka Wreath

December 10, 2017 By stemsandforks 6 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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Triple Berry Scones with Lemon Vanilla Drizzle

August 17, 2017 By stemsandforks 10 Comments

I often laugh when someone writes a recipe declaring it easy, fast or that cooking is therapeutic. For me cooking and baking is not easy. It’s work regardless how simple the steps are to a recipe. The whole process of prepping, cooking and washing up…(especially washing up) is long and can be tedious at times. For me there is nothing therapeutic about cooking and baking. But there is something satisfying, fulfilling and validating about the process of cooking. If I had to compare it to something…hmmm… maybe giving birth to a child? I’m not saying that a child is on the same level as a fresh loaf of banana bread. But the expression of something as profound as pregnancy being referred to “something in the oven” sums up what baking is in an exaggerated way. Getting ready for your child requires, well the creation (clears throat), the nurturing and caring while in the “oven” and than labour – blood sweat and tears- the finale- a reward…your beautiful baby or that fresh banana loaf. But it’s 100% all you and created by you.

I recently did a friend a favour and received several boxes of various berries and fruits. Gorgeous tiger and dark figs, cherries, strawberries, blueberries and kiwis. I planned to make something with the figs but they were at its prime and I admit my family and I scarfed them down in a matter of minutes. Kiwis – I’m sorry. But I don’t like you. You’re guilty by association. After getting sick one day as a child and barfing the green seedy exotic fruit all over my brand new overalls, I have never been able to try them again. So cherries, blueberries and strawberries in a triple berry scone (I know it’s not a berry…but they’re adorable like a berry)

I made these scones when I was in a pinch to make a quick thank you for my daughters friend for hosting her at their cottage. Now if you are skipping the glaze (which I don’t recommend), try adding a touch more sugar as I lessened the usual ratio. Not crazy about super sweet scones but the drizzle does add a perfectly balanced and lovely sweet citrus zing. Remember, scones should be tender, slightly flakey, buttery with a touch of sweetness. So here it is. A super fast and easy scone recipe (sniggering- bahaha).

Bon app!

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Triple Berry Scones with Lemon Vanilla Drizzle

Author: Betty Binon

Ingredients

FOR THE SCONES:
260 g or 2 cups AP flour
2½ teaspoons baking powder
pinch of table salt
½ teaspoon of cinnamon powder
50 g or ¼ cup granulated sugar
115 g or ½ cup butter or 8 tablespoons cold unsalted butter
½ cup heavy cold cream
1 large egg
⅓ cup overflowing fresh blueberries
⅓ cup overflowing freshly chopped strawberries
⅓ cup overflowing with pitted cherries
⅓ cup toasted walnuts (optional)
FOR THE DRIZZLE:
125 g or 1 cup icing sugar
4 tablespoons freshly squeezed lemon juice
1 teaspoon vanilla bean paste

Instructions

FOR THE SCONES:
Preheat oven to 400F (205C), line baking tray with parchment paper
In a medium metal or plastic bowl, grate butter on box grater's biggest hole and pop in freezer uncovered- let it sit in freezer while you gather rest of ingredients
In large bowl, sift flour, baking powder, cinnamon, salt and sugar and whisk well and set aside
In a small bowl, whisk the egg and cream together and set aside
Add the cold butter in the flour mixture with fingers, tossing for about 15-20 seconds
Pour the cream/egg mixture to the dry flour mix and stir gently with spatula - DO NOT over stir. stir still ingredients become just wet
Fold in all the berries and the nuts (if you're adding)- don't overwork dough here
shape the dough into a disc about 8 inches wide and about 1.5 inches thick
With a sharp knife, cut the disc into about 6-8 equal wedges and separate about 1 cm at most
Bake for 20-25 minute or until the crust is a golden brown
Allow to cool before drizzling icing
FOR THE ICING:
In a bowl whisk together the freshly squeezed lemon juice, vanilla bean paste and icing sugar
Drizzle over scones once they've cooled somewhat

Strawberry and Carrot Cake

July 22, 2017 By stemsandforks Leave a Comment

I realize I’m so behind blogging. I remember making this cake for fathers day which was easily over a month ago. We had a BBQ at our house and so asked my dad and hubs what they wanted for dessert. Dad asked for something with strawberries seeing as the season started and Pierre asked for carrot cake. Thus the marriage of the two. I prepared it not thinking very much about posting it as a blog. However realized I had too after posting a pic on Instagram and getting a barrage of requests to post the recipe.

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Champagne Cake with White Chocolate Strawberry Frosting

February 13, 2017 By stemsandforks 2 Comments

Love is an intense and fond affection for someone or something. But the intensity and type can vary so greatly. For me there are three broad categories of love. Love for my husband, love for my children and love for food. (Of course love for kids and hubby take 1st place:)

I found it fitting to prepare all the things I love for the ones I love; Champagne, chocolate, strawberries – in the form of cake. Just writing those words out made my water salivate with anticipation.

My love for chocolate never started until I was pregnant 11 years ago with my first born. Prior to that, I always had trouble finishing a chocolate bar. But theres something about pregnancy that changes a woman’s palette. (Any other moms go through the same experience?) Since having Moineau, I find it increasingly difficult to eat any type of meat. And the sugar intake, especially chocolate has exploded. I can now eat chocolate endlessly.

Champagne has always been a staple in our home. Each year we bring a few bottles back from Europe and indulge whenever a special occasion happens to come upon us. Pre and post natal, my love for the bubbly has not changed:)

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Berry Galette Picnic

January 20, 2017 By stemsandforks 1 Comment

It’s been tried, tested and its definitely true. Kids will be more willing to eat unfamiliar foods if they have a hand in helping to make it. I won’t get into all the tedious facts and stats about the nutritional value of berries, as we all know by now, they’re super healthy and chock-full of vitamins. So I found it fitting to make berry galettes with the kids last weekend. It was incredible. My 2 year old son Georges who doesn’t take instruction very well was so eager to follow his older sister’s lead on how to roll the dough, then toss the berries in. Some of the galettes may have had a bit too much sugar or one too many berries. But they all turned out super great and delicious once baked.

Some tips to ensure this activity is fun and clean-up is minimal:

-To lay your biggest table cloth on the floor and have the kids assemble on top.

-Make the dough the night before.

-Have your kids roll them out on cutting boards or cheeseboards

-Spread everything out on the floor

-Have the starch and sugar premixed in a bowl with a laddle or wooden spoon( I separated the starch and sugar…oops!)

-have the fruits in separate bowls and spread them out

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