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Lemon Cheesecake Speculoos Tart
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
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)
Upside-Down Chocolate Plum Cake
Author: Betty Binon
Prep time:
Cook time:
Total time:
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
Parsnip & Blueberry Cake with Mascarpone Maple Icing
Its Sunday night. The kids still need a bath, I need a bath , laundry needs sorting, dog needs walking, I’m missing the Oscars and I promised to have this recipe up on the blog for Friday. Life is busy…but good.
I would have to say I gave up many things since having children. I’m not complaining. Just observing. The last time I went to see a grown up movie was…I actually cant remember. The last time I went to see a kids movie…last week.
I love movies. Good movies. I remember as a teen I’d spend entire summers watching at least 1 movie a day whether in the theatre or a rental at home. Most of the time I’d go by myself. Being alone allowed me to laugh, cry and/or analyze without interruption or judgement.
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Matcha and Avocado Cake
I am far from being a health nut. But health is by far the most important thing, PERIOD. Last year I had surgery where the post-op recovery was excruciating. I was bed-ridden for days, helpless, depressed and in pain. All the money in the world would not have made me feel better or happier. All I wanted was my health.
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Coppa, Gruyère Cheese and Tarragon Biscuits
I hate to be such a downer but it’s been a long and dark winter…as usual. I know, I know: I live in Canada – it’s expected to be cold for half the year. Which is why Florida is crawling with Canadian seniors aka snowbirds this time of year. Then, by mid March, with the kids out on winter break, Toronto will be a ghost town. Almost everyone has gone to a beach town. Except for my family.
My husband Pierre and I like beaches and hot weather but only for about 20 minutes. I’ve never been fond of sunbathing with a fashion magazine while sipping pina coladas. Or sitting in a boat staring at the same flat horizon of water and sky kissing for hours on end. We’re just not beach people…at least I don’t think we are.
After perusing the net and stumbling on Corsica, I was left drunk with fantasies of beach cafes, feasting on fresh grilled fish, crisp perfume scented rosé, to the soundtrack of honey-dappled waves lapping. All the while gazing in awe at the backdrop of the mediterranean sea and rustic terracotta roofed homes. Okay. Perhaps I could become a beach bum.
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Champagne Cake with White Chocolate Strawberry Frosting
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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Golden Beet Cake with Brown Butter Sage Frosting
Every now and then, I whip up gnocchi with brown butter and fresh sage drizzle. Add a bit of fresh parmesan and cracked black pepper and my mouth is singing. Or I’ll roast beets and toss with some goats cheese and walnuts. Often I’ve wondered if I could translate the sage/butter/cheese/beets/walnuts into a cake and finally I did. I know what you’re thinking. Betty’s finally lost her marbles. She’s trying to make cake from a salad.
Well, I did and it was sublime. The golden colour from the beets gave the cake a beautiful soft golden hue. The taste was sweet yet subtly earthy, crunchy yet creamy. The closest thing I can compare this to is carrot cake but less sweet with loads more elegance.
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Apple Raspberry Pie With Pistachio Crust
Learning how to bake for me was not always so idyllic. You’ll quickly catch on to this if you read my first blog. I learned the hard way – by myself, through trial and error.
The first time I made a pie, it was like a mammoth pimple with an ungodly slime (which was the sorry excuse for the filling), that oozed out from every crevice of the crust. It was impossible to cut through with a fork and too leathery to chew. Epic failure. The second time it looked better but the scalloped crust had shrunk and the filling ended up all over the bottom of the oven. There was also an inch-high pool of juice in my pie pan after I cut a slice. Consecutive attempts continued to render fails. At times, the pie would look like a fruit geyser, or the dough would fall apart in my hands while crimping the edge. But without fail, the crust was always tough and leathery when chewing. I didn’t get it. I could bake so many other things with such ease and success. Why was pie so hard to make?
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Chocolate Mascarpone Cake
It’s hard to avoid hearing about what’s going on with our neighbours to the south. I went to my local coffee shop this morning, and almost every single person was talking about it. I was in line at the grocery store and my cashier struck up a conversation with me about it. She told me how Robert de Niro compared the situation to Travis Bickle from Taxi Driver, and how he ominously concluded with, “God help us.”
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