If you’ve been following my blog, you’ll know that my past two posts included recipes for a no-bake lemon cheesecake and lemon ricotta cake. Last week between voluntary lockdown (I live in Florida, the COVID-19 epicenter,) the Hurricane Isaias threat and heat, I just didn’t feel like baking. So, today’s post is about an unexpected surprise and tasty Upside-Down Lemon Cheesecake made by Pots & Co. that has made its Southern U.S. debut.
In Pots We Bake
Pots & Co. bakes their delicious desserts in ceramic pots because it gives them depth and creaminess, plus doubles their fridge life. Once you’ve tasted one though, I doubt that they’ll be in your fridge for long! In addition, the pots are reusable and besides using them to bake something new, try something decorative. For example, check out this nice display of plants using Pots & Co. pots.
Dessert with Conscience
For anyone watching their weight, no dessert is guilt free. However, in times like we’re now living, I am the first person to advocate for indulging your sweet cravings! Rest assured, the portions are small enough to satisfy them without breaking the calorie-counting bank.
Most importantly, the pots and packaging are eco-friendly. Even if you don’t reuse the pots, they are recyclable. Moreover, if you add them to the regular trash by mistake, they are biodegradable and release only the Spanish clay in which they’re made of, back into the earth.
A Full Range of Yumminess
I received a box of four Upside-Down Lemon Cheesecakes, but as you know I love chocolate (check out next week’s blog for a new recipe.) I think I’ll next try either the Chocolate Fudge Lave Cake, Chocolate & Salted Caramel Lava Cake, or 70% Chocolate Ganache. You can find the complete range of flavors and heating instructions (if needed) here.
From London to Your Fridge
Good news! Since June 15th, Pots & Co. desserts can be found in the U.S. They’ll be sold at Costco in Alabama, Georgia, Florida, North Carolina, South Carolina and Tennessee. Yes, Florida! 🙋🏻♀️
In Pots We Trust
In 2014, founder Julian Dyer had a dream with determination. Having grown tired of the restaurant world, he wanted to bring proper desserts to people at home. Julian explains, “I was standing in a lemon dessert factory and there wasn’t a fresh lemon in sight. I’m a chef – this didn’t make sense. So I started making potted desserts using top ingredients.”
There’s something very nice about guilt-free consumption. In Pots & Co., we trust that quality with conscience can be a regular, if not a daily addition to our table and home. I hope you can try them and if you do, let me know in a comment below!
There’s nothing pleasant about living in South Florida these days. This year, the stifling heat and humidity are minor burdens compared to the reality of living in Florida, the COVID-19 epicenter. We’re just sitting and watching our impending, pandemic doom. Read it to believe it here. So, when life gives you lemons, make an easy no-bake lemon cheesecake.
Here’s the recipe below and some history about this famous saying at the end 👇🏼 – just keep scrolling if you’re not making this dessert. However, I suggest that you do because it’s a great finish to a BBQ dinner.
Combine graham cracker crumbs and sugars in a medium-sized bowl. Add melted butter and use a fork to combine ingredients well.
Pour mixture into a 9″ or 10″ springform pan. Use the (clean!) bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and gently press up the sides. Use your fingers to pack crumbs tightly into the sides of the pan.
Place in refrigerator or freezer while you prepare cheesecake filling.
Pour Lemon Jello gelatin mix into 1 cup very hot water and stir well. Set aside to cool.
Meanwhile, stir cream cheese and powdered sugar together until smooth and well-combined.
Add sour cream and stir well.
Mix in vanilla extract.
Only once Jello mixture is no longer hot to the touch, gradually pour into cream cheese mixture. Stir slowly at first (to avoid splashing) and then increase speed until mixture is completely combined (pause to scrape down sides of the bowl periodically). Stir very well.
In a separate bowl, pour your heavy cream and use an electric mixer with whisk attachment to beat to stiff peaks.
Fold whipped cream into cheesecake mixture until well-combined.
Fold in lemon zest, if using.
Pour over graham cracker crust and transfer to refrigerator for at least 6 hours or overnight to chill.
If desired, top with whipped cream before cutting and serving.
I made two versions. For the second one, I used strawberry Jello because I needed a July 4th dessert. It came out pink, so I added a strawberry to the center and outlined the no-bake cheesecake with blueberries and whipped cream. Hooray for the red, but really pink, white and blue! 😊
The lemon version is a much tastier and more sophisticated dessert, because it doesn’t taste at all like Jello. Next year, I’ll just add some red food color to the original, no-bake lemon cheesecake recipe.
When Life Gives You Lemons
“When life gives you lemons, make lemonade,” is a memorable proverbial phrase that many of us like to pull out of our pocket and slap on like a Band-Aid, when something goes wrong. The phrase originates from a obituary titled, “The King of Jesters” penned by Elbert Hubbard who was inspired by the life of a disabled, but highly successful, dwarf actor.
In stressful times such as now, we turn to these words of wisdom and hopefully, find positive ways to escape. For me, it would be a visit to a museum, walk on the beach, or lunch with a friend. However, these simple solutions are now like unattainable luxuries as Floridians struggle to stay healthy and economically stable.
I’ll continue to temporarily forget by escaping to my kitchen and “make lemonade (or lemon cheesecake) from lemons.” However, it’s getting harder…
P.S. I am very thankful for all you who have shared this recipe. I was asked to post it in Spanish and Italian, so there are links at the top of the recipe. I am not fluent in Spanish or in Italian, so I used Google Translator. So, excuse any typos! 😊
Ricci Curbastro Guided Wine Tasting Seminar: History, Area, and Wines
If you haven’t had an opportunity to try Franciacorta, know that there are many reasons to do so. Once you’ve had just a few sips, I can almost guarantee that you’ll fall in love and possibly make this style of wine you’re preferred choice of bubbly. Today’s blog post is solely dedicated to the wine presented at the Ricci Curbastro guided wine tasting seminar.
Yes, I’ll mention the suggested pairings at the end and possibly in a future post. However, today I’ll recap the one hour, World Wine Web Masterclass seminar led by wine expert, Lyn Farmer and featuring Riccardo and Gualberto Ricci Curbastro of Ricci Curbastro Farm Estate Winery. A group of about twenty-five guests including lucky me, had a chance to learn about the history, vineyards and wines.
What is Franciacorta?
Franciacorta is a small wine-producing area in Lombardy, Italy and is also a style of high-quality sparkling wine made using the Traditional Method or when speaking about Champagne, Méthode Champenoise. Now is not the time to compare ‘apples and oranges,’ because Franciacorta has its own unique identity, so let’s first dive into some history.
The cultivation of vines in Franciacorta goes back very far. Think about evidence of prehistoric grape seeds and mentions in the writings of Pliny the Elder. You can read more here.
The agricultural tradition of the Ricci Curbastro family dates back to the thirteenth century. Eighteen generations later, Riccardo leads the business alongside his eldest son Gualberto who bears his grandfather’s name.
Franciacorta received its DOCG status* in 1995 and was the first Italian sparkling wine to achieve this designation. The region consists of about 120 producers. Gualberto explained at that time, the term Traditional or Classical Method was no longer used and replaced with Franciacorta as the only word to describe the wine style.
*Read about Italian Wine Classifications here.
There’s Something About Soil
A few years ago when Riccardo was sorting through papers, he discovered a map that dated back to 1908. It documented the research that his grandfather and great grandfather made to decide what was the best combination in terms of grafting American roots and European varieties after the phylloxera epidemic.
“Franciacorta is the stratification of great patience and a lot of research in getting always better and better quality,” remarked Riccardo with a tone of admiration and appreciation for his forefathers. “And, we started a long time ago.”
He explains that Franciacorta has over sixty soil profiles. For this reason it is very important that Ricci Curbastro has vineyards in three different villages because of the variations in soil. Plus, the microclimates are different between the three. I suggest you watch the full video on the World Wine Web’s Masterclass Facebook page to understand more.
“There is something pretty unique in terms of characteristics: soil and climate,” says Riccardo when explaining the area, located at the foot of the Alps and north by the shores of Lake Iseo. The area has an unusual mix of climates, including Mediterranean.
One of the ingredients of our wine is time. ~ Riccardo Ricci Curbastro
We tasted three wines: Franciacorta Brut NV (60% Chardonnay, 30% Pinot Blanc, 10% Pinot Noir); Franciacorta Brut Satèn 2014 (100% Chardonnay); and Franciacorta Rosé Brut NV (80% Pinot Noir, 20% Chardonnay.) You can read the wine specs here.
What engages me the most about wine seminars is to hear from people who create the wines. The insights and anecdotes are a trajectory from what’s in my glass to the vineyard and history.
For example, I learned that the word Satèn (silk) is a name that is typically only from Franciacorta and infers Franciacorta’s past when they were producing a lot of silk, as well as wine. Silk is a perfect metaphor for Franciacorta Satèn: “When you touch a scarf you have the sensation of something that is smooth but, at the same time, it is a very strong cloth,” explains Riccardo noting that the first parachutes were made of silk. “The wine’s strength is like roundness and very good structure.”
Not Just for Toasting
Lyn, Riccardo and Gualberto emphasized that the Ricci Curbastro wines go well with food and are not just for toasting at special occasions. Gualberto who grew up with Franciacorta at the table said when speaking of the Rosé Brut: “We’ve tried the best and worst with Franciacorta, but barbeque is always a good combination.”
Riccardo refers to the Rosé Brut as a “light red” and explained that the dryness, acidity and elegance of the wine balances with the richness of grilled meat.
We were drooling, when Lyn presented his 11:00 am “perfect pairing” – Smoked Salmon and Bacon-Wrapped Scallops. Yum and I need to hurry back into the kitchen lab!
Falling In Love
While I won’t write about it today, I suggest you watch the video and learn more about the Sustainable Winery 3E logo that is on the back label of Ricci Curbastro wines. You can also read more here.
Lyn commented on one of my Instagram posts that “Ricci Curbastro Franciacorta is the ultimate postcard in a glass.” I couldn’t agree more!
Once you’ve watched the seminar, read the Ricci Curbastro website to learn more, and drink the wines, I suggest that you watch this film: “F is for Franciacorta.” If you’re anything like me, you too will be ‘falling in love’ with Franciacorta.
Falling in love consists merely in uncorking the imagination and bottling the common sense. ~ Helen Rowland
A Very Special Thanks for the Invitation to this Virtual Event💕
I’m so antsy, aren’t you? South Florida summers aren’t pleasant, so since I won’t be hopping on a plane any time soon, I need to find ways to bring travel to the table.
Two Spanish Tapas Recipes and Rioja Wine
Take me back to Spain! It’s time relive vacation memories by making two classic Spanish recipes: Huevos Rotas (Potatoes with Broken Eggs,) Espinacas con Garbanzos (Chickpeas with Spinach,) and drink a Rioja Gran Reserva (Tempranillo.)
I’ll get to the WSET 2 studying part near the bottom of this blog 👇🏼. It’s important too, so keep reading…
Traditionally, this is a Tapas dish and not a side or breakfast!
⅓ cup extra-virgin olive oil, plus more as needed
2 teaspoons smoked paprika
½ teaspoon red-pepper flakes or 1/4 teaspoon ground cayenne
Kosher salt and black pepper
2 pounds new potatoes, cut into 1-inch pieces if necessary
1 medium onion, finely chopped
4 garlic cloves, finely chopped
Lemon wedges, for serving
Flaky sea salt, for serving
In a measuring cup, combine the olive oil, paprika, red-pepper flakes, 1 1/2 teaspoons salt, a generous grind of pepper and 1 cup water. Put the potatoes in a large skillet and pour the olive oil mixture over them. Then, bring the potatoes to a boil, then cover and cook on high until the potatoes are fork-tender, 6 to 9 minutes.
Uncover and turn the heat to low. If the potatoes are sticking or dry, add more olive oil. Next, arrange the potatoes in an even layer, cut side down if halved, then add the onion and garlic surrounding the potatoes. Finally, cover and cook until the potatoes are golden-brown and the onions are softened, 4 to 6 minutes.
Stir the potatoes (if they’re sticking, add more oil). Make 4 nests in the potatoes and crack an egg into each. Season with salt and pepper and then, cover and cook until the whites are set and the yolks are still runny, 4 to 6 minutes.
To serve, break the yolks gently with a serving spoon, then scoop some potatoes and an egg onto plates or into shallow bowls. Serve with a squeeze of lemon and flaky salt.
1/2 cup prosciutto cut into strips (optional) – I skipped this part and substituted baby spinach
Salt and black pepper to taste
In a medium-size saucepan over medium heat, simmer the onions and garlic in olive oil until they are soft but not browned. Add the chickpeas, crushed tomatoes, parsley, oregano, cumin and prosciutto, if using, and simmer for 30 minutes more.
Taste the mixture and correct the seasoning with salt and pepper. If it does not seem moist enough, add a little of the reserved chickpea liquid or some olive oil, or both. Serve lukewarm with a green salad and good bread and butter or garlic oil.
Note: Since I was serving Serrano ham and Manchego cheese on the side, I skipped that part and substituted baby spinach instead. Simply stir in about 2-3 cups into the chickpea mix until the spinach wilts, but still keeps a bright green color.
The Pairing Wine: 2004 Viña Olabarri Gran Reserva
80% Tempranillo, 12% Graciano, 8% Mazuelo
I love Spanish wines, but the majority that I’ve tried are quite powerful. They work well with Spanish and Latin food that’s not spicy, but seldom would I think to drink one without food. However, the 2004 Viña Olabarri Gran Reserva is definitely a Rioja wine that I’d sip while reading a good book. I’ve never had a Gran Reserva wine before, so it was a treat to experience a wine that had been aged for 36 months in French and American oak barrels, plus cellar aged for another 36 months!
Here are the tasting notes provided by Viña Olabarri:
Color: Deep ruby red color with subtle brick red hues on the rim from the ageing process.
Bouquet: Intense aromas of black fruit and spices, with a mineral hint.
Mouthfeel: Medium bodied, integrating beautifully the rich ripe fruit with the sweet spices provided by the oak.
A pleasant, clean aftertaste of remarkable harmony.
A Little History
Viña Olabarri was founded by Pablo Olabarri Bikandi, who since 1958 spent long periods of time in Haro; due to his love of Rioja wines, in 1985 he decided to buy an old 19th century winery in Calle las Bodegas, in Anguciana.
As a result, the need for bigger, more modern facilities to make the wines took him to build a new winery in the outskirts of Haro in 1989, with capacity to hold 4,000 barrels and up to 800,000 bottles.
His son, Luis Olabarri is currently in charge of the winery.
It’s Test Time!
If you’ve been following my blog, you’ll know that I’ve had my nose in a glass and a pile of wine books for some time. I started the Society of Wine Educators Certified Specialist of Wine (CSW) course, but was finding it difficult. Although I can master self-study, I really needed to begin my wine journey with some guidance.
One good thing that’s come from the COVID-19 pandemic, is that there has been a plethora of new opportunities to learn online. I’ve wanted to take a Wine & Spirits Education Trust (WSET) course for some time, but found it difficult to find the time. Also, since Florida Wine Academy is located in Downtown Miami, getting there once I finished my workday would have been a challenge. Shortly after participating in a couple Florida Wine Academy’s free Zoom webinars, they announced that the WSET 2 would be offered online. I immediately registered!
Registrants have the option to purchase the wine packs through them, but I found the required wines either near my home or at Wine by the Bay in Miami.
The course is six weeks and I’ve completed that part and now am studying for the exam. It’s been an exciting journey so far and the most important thing I’ve discovered, is that I’m still a Wine Newbie and loving it. This trip will take a lifetime and just when I’ve mastered one part, I realized that there’s so much more to discover.
This education is brain stimulation and tasty and I look forward to many more food and wine pairing weekends!
Wine Newbie Resources
Here are some additional resources that I found useful to enhance the WSET text and workbooks:
“The discovery of a wine is of greater moment than the discovery of a constellation. The universe is too full of stars.”
― Benjamin Franklin
If you have a useful wine education resource to share, feel free to post it in a comment below. Plus, if you have your own Spanish tapas recipes or a Rioja wine to share, tag me in your photos on Instagram! Or, let me know how you bring travel to your table.
Homemade Hamburger Buns and Bernaise Sauce Recipes
Two Favorite Beef Dish Recipes, Syrah Wine Pairing and a Rant About Choices
It’s now Week 1 of the, “we don’t have to stay-at-home anymore” order and my Week 11 at home. If it wasn’t for continuous rainy days, I think there’d be a lot more people outside enjoying all that South Florida has to offer. Before I get to the homemade hamburger buns and Béarnaise Sauce recipes, plus the Northern Rhône Syrah wine pairing, I thought I’d talk about making choices that we can or will make during the COVID_19 pandemic.
Where’s the Beef?
DYK the history of this slogan? It was part of a 1984 advertising campaign for Wendy’s. Ironically, this fast food chain recently announced that it was short of or had run out of beef at some of its restaurants. If you’re a marketing geek like me, you’ll find this story interesting and see how this catchy campaign set Wendy’s apart from its competitors.
Seems like everyone has something to say lately and our voices are amplified through social media because the reality is, no one can really hear you through a mask and we can’t get together like we used to. People reluctant to head to the beach or restaurants are called cowards (or much worse) by some, and the ones out frolicking around like immortals are named pillars of mass death by others. Yes, that is the extreme POV, but I’m not making it up – just check out the conversations on Facebook.
True to my Canadian nature, I’m more on the reserved side: quietly working and entertaining myself at home thinking that my stay-at-home actions are for the greater good. My biggest indulgences these days are a good meal and bottle of wine.
I love filet mignon, but at $13-$20 per pound, it’s a splurge meal. Rather than thinking that the cost of eating a prime cut is at least double the expense of at least one family meal, I put that rationale aside. I’m lucky to have this liberty, but If you prefer to stick to ‘Feeding Five Under 25 $,’ choose recipe one because there’s nothing better than a juicy hamburger to satisfy our craving for beef.
If you’re not interested in the recipes, be sure to scroll down and read about the ‘Que Syrah Syrah’ wine pairing and my conclusion about making choices.
The recipe as stated worked best for sliders. If you want full size hamburger buns, double up the ingredients. Either make your own hamburger patties or buy prepared ones. I served the hamburgers with homemade guacamole and potato chips that I sliced whole potatoes with a mandolin.
2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°)
1/3 cup vegetable oil
1/4 cup sugar
1 large egg
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Preheat oven to 425°.
Cover and let rest for 10 minutes. Bake until golden brown, 8-12 minutes. Remove from pans to wire racks to cool.
Notes: While hamburgers don’t take long, both the Smash Potatoes and Béarnaise Sauce take quite a bit of time, so make this on a day with lots of free time. It’s a great opportunity to listen to a podcast since you shouldn’t take your eyes off of the Bernaise Sauce!
1/4 cup chopped tarragon
1 teaspoon drained capers
1 tablespoon cold butter
Use a mortar and pestle to combine the ingredients. Wrap the compound butter in plastic wrap and refrigeration while you make the Tarragon Reduction.
1 cup fresh tarragon leaves, roughly chopped
1/2 cup thinly sliced shallots
1 rounded teaspoon whole black peppercorns
1/2 cup white wine vinegar
1/2 cup white wine
1/3 cup water
Simmer the tarragon leaves and peppercorns (or ground pepper) in the liquids until you have about 3 tablespoons of reserved liquid. Gently squeeze all of the liquid through a strainer so you have a clear broth.
2 large egg yolks
3 tablespoons tarragon vinegar reduction
8 tablespoons cold unsalted butter, cubed
1 tablespoon caper tarragon compound butter
salt and cayenne pepper to taste
freshly ground black pepper, optional
Add 2 egg yolks and tarragon reduction to a stainless steel bowl or pot and whisk until combined. Add all of the cold butter cubes and whisk together on medium heat. Keep whisking until the color lightens and it thickens. Add the compound butter cut into cubes and keep whisking until combined. Remove from heat and add salt if desired.
Note: I seared the filet mignon (coated lightly with olive oil, salt and pepper) with a tbsp of butter and one of olive oil and then finished the meat in the oven set to 425 ° until medium. You can grill them too.
You can watch Chef John’s video for help. I made the Compound Butter before the Tarragon Reduction. I suggest using room temperature eggs.
Place potatoes into a 5-quart stockpot and cover with 3 quarts of cold water. Add kosher salt and bring to a simmer over high heat. Reduce heat to medium-low and simmer gently until potatoes are just tender, 15 to 20 minutes. Remove from heat and drain well. Let potatoes cool just until they’re safe to handle.
Transfer potatoes onto a sheet pan and continue cooling to room temperature. Make 4 or 5 shallow cuts down the sides of each potato, about every inch or so, to ensure the skin splits evenly when smashed. Refrigerate until completely chilled and ready to smash; 8 hours to overnight is best.
Combine butter, sliced garlic, rosemary, and thyme in a small pan over medium heat. Cook, stirring occasionally, until butter melts and begins to bubble, and garlic softens and starts to turn translucent, 3 to 5 minutes. Remove from heat.
Preheat the oven to 450 degrees F (232 degrees C). Line 2 metal baking sheets with silicone baking mats (such as Silpat®) and generously brush on some of the infused melted butter.
Remove potatoes from the fridge and gently smash each between two pieces of plastic using a flat, heavy object until 1/2- to 3/4-inch thick. Season generously with salt and pepper on both sides, being careful not to break potatoes up into small pieces. Transfer onto a sheet pan, being careful not to overlap potatoes. Very generously drizzle and brush most of the melted butter on top.
Bake potatoes in the preheated oven until well browned and crunchy around the edges, 35 to 45 minutes.
Meanwhile, place the pan with the remaining garlic and herb butter back over medium-low heat. Cook, stirring, until garlic starts to turn a very light golden brown, 3 to 4 minutes. Remove from heat and reserve.
Carefully transfer potatoes onto a serving platter and scatter over the golden brown slices of garlic. Crumble the toasted herbs on top if desired. Serve immediately.
Every day I learn something new about wine. However, each day I also realize that I still know very little. If you’re a wine newbie like me, I think that one of the first things you question is the high cost of certain wines and how to justify the expense. It’s a safe assumption that if you have an opportunity to pay more for a wine made by a top producer, you should. However, if you can’t, I am learning (thanks to Wine by the Bay) that some winemakers offer affordable choices that allow you to experience for example, a winemaker’s expression of a vineyard or grape variety; or a winemaking style. These offerings also don’t compromise quality for the sake of affordability.
You could say that today’s wine is like the hamburger substitute for filet mignon – multiplied exponentially! Domaine Jean-Louis Chave wines fetch anywhere from $20.00 to more than $8,000.00 per bottle! Needing to taste a Crozes-Hermitage for the WSET 2 class, I luckily found myself at the lower end of the price spectrum. However, this wine is fantastic and since I’m nowhere near being one who can judge, I suggest you rely on these recommendations by two reputable wine critics: Erik Asimov and Josh Raynolds.
Bright violet. Mineral-accented cherry, boysenberry and smoky bacon aromas are complicated by suggestions of olive and candied flowers. Energetic and focused for the vintage, offering concentrated bitter cherry, cassis and violet pastille flavors braced by a spine of juicy acidity. Closes sappy, smooth and quite long, with sneaky tannins and a lingering suggestion of juicy black and blue fruits. Drink date: 2022-2030. Score – 92. ~ Josh Raynolds
The Whatever Will Be, Will Be Philosophy Isn’t That Comforting
Freedom of choice, too many choices, making choices, and no choice. It’s just too easy and I think irresponsible to say, “Que Sera, Sera?” Whatever choice you make today may greatly affect what happens tomorrow.
Freedom of choice is also freedom to decide when you do not want to choose. ~ Simona Botti.
Today’s blog pays tribute to my mother and includes two cherished Canadian desserts: Nanaimo Bars and Butter Tarts. My Mom wasn’t a very good cook, but she loved to have people over for dinner and no one ever turned down an invitation. The problem with my mother’s cooking was that she was too limiting, for example: lesser quality ingredients to save money; less salt because sodium isn’t good for you; and she was British. Let’s face it, when it comes to food England isn’t France or Italy. Growing up, I suffered through a fair share of Roast Beef and Yorkshire Pudding, Bubble and Squeak, Bangers and Mash, Trifle and Plum Pudding while silently wishing that I was born Italian.
On the other hand, my frugal Mom could bake and she never skimped on butter, sugar, chocolate, or whatever ingredient was needed to make dessert. The best part about mediocre suppers (as a Brit says) was that on special occasions, we could eat at least two kinds of desserts and Christmas was a sugar smorgasbord! It’s these memories that inspire today’s dessert menu — just keep reading a little more…
It’s now Week 10 of the now relaxed, stay-at-home order. Since I’ve always worked remotely and anyone who I deal with is also doing the same, there’s nowhere yet to really go. I’m not so sure either if I’ll be heading out soon for a socially distant lunch, shopping spree, or nail appointment. Will you be?
In May I Mourn
Today, marks nine years since my Mom passed away. As soon as May arrives, it’s like a dark cloud sits over me. No matter how fast I run from this cloud, it follows me. Like so many people in these current circumstances, who are saying their last goodbyes from a distance, I can relate. My Mom lost her battle with cancer one week after Mother’s Day. I sat in my backyard while she was at a hospice center in Canada, when we cried through one of our last conversations – a Happy Mother’s Day wish. It wasn’t happy, but what could I say?
The Reasons Why I Blog
Yes, I won’t deny it – I do blog for SEO. What writer or business owner doesn’t? However, my “call to write” is because of the following:
I write because I can express myself so much better than in spoken words.
I want to be heard because sometimes the people closest to me aren’t listening. I also want to be heard by others and I do appreciate the feedback received on social media.
Expanding on the latter point, I hope that someone else identifies with my subject and is inspired to cook, bake, drink wine, learn more about art, etc.
Finally, I write to leave something behind. When you lose a loved one, you hold tight to memories and material things such as photos, birthday cards, letters, Fine China – anything to keep that person close long after they’re gone. This blog is for my own children. Currently, they are slightly annoyed that they can’t eat before I get the perfect photo. However, maybe one day they’ll treasure these recipes and ramblings.
Unless you’re from Quebec, it’s really hard to define Canadian food. However, I’m delighted to share a couple of my favorite desserts that are apparently indigenous to Canada (not England.) There’s an interesting history to Nanaimo Bars (named after a city in British Colombia) and I suggest you read it here. If you visit B.C., you can follow the Nanaimo Bar Trail! Although there are many versions of this recipe, I’ve adapted the one created by the winner of the 1986 Best Nanaimo Bar Recipe contest held by the then, Mayor of Nanaimo. You can find Joyce Hardcastle’s recipe here.
½ cup (125 mL) unsalted butter (preferably European-style cultured butter)
5 Tbsp (75 mL) cocoa powder
¼ cup (50 mL) granulated sugar
1 egg, beaten
1 ¾ cups (425 mL) graham wafer crumbs
1 cup (250 mL) shredded coconut
½ cup (125 mL) almonds, finely chopped (Note: I didn’t use nuts. See Blog Bloopers below.)
1. Pour 2 cups (500 mL) water into bottom of double boiler. Place on stove over medium heat and bring water to simmer.
2. In top of double boiler; combine butter, cocoa and sugar; place over simmering water. Heat, stirring, until butter has melted and mixture is smooth.
3. Add beaten egg; stir until thick. Remove top of double boiler from heat. Stir in graham wafer crumbs, coconut and almonds.
4. Scrape into parchment paper-lined 8-inch (2 L) square baking dish. Press firmly to create even bottom layer.
5. Tip: If you don’t have a double boiler, half-fill a saucepan with water and heat over medium heat until water begins to simmer. Then, place a metal or glass bowl over the simmering water and proceed as directed.
½ cup (125 mL) unsalted butter, softened
2 tbsp + 2 tsp (40 mL) whipping or heavy cream
2 Tbsp (30 mL) vanilla custard powder
2 cups (500 mL) icing sugar
With a mixer, cream together butter, cream and custard powder. Gradually add icing sugar; beat until light and fluffy. Scrape over bottom layer, smoothing top with spatula or palette knife.
4 oz (115 g) semi-sweet chocolate
2 Tbsp (30 mL) unsalted butter
In clean double boiler, melt chocolate and butter together. Remove from heat; let cool slightly. When cool, but still liquid, pour over custard layer.
Cover and refrigerate until cold. (About six hours.)
Unless I’ve forgotten, my mother never made her own Butter Tarts. It was a dessert staple and a cheap sweet treat. There are versions of this recipe that include raisins, but I never liked them included then so certainly will not add them now.
2 ¼ cups flour, pastry flour is best to use but all-purpose will do
1 tbsp brown sugar
½ tsp salt
1/2 cup shortening, Very cold and cut in cubes
1/2 cup butter, Very cold and cut in cubes
6 tbsp ice water, approximately, enough to bring the dough together
1. Pulse the cold butter and shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces.
2. Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.
3. Form the dough into two rounds about an inch thick.
4. Wrap in plastic wrap and let rest in the fridge for about a half hour.
5. Roll out on lightly floured surface. Cut into rounds with 4 inch cutter. Fit into muffin cups. Chill in the fridge or freezer while you prepare the filling. Cold pastry heading into a hot oven will always be flakier.
1/2 cup lightly packed brown sugar
1/2 cup corn syrup
1/4 cup butter, melted
1 tsp vanilla extract
1/4 tsp salt
(Optional: ½ cup raisins, substituting, pecans, walnuts or chocolate chips.)
1. Combine all filling ingredients except raisins.
2. Mix well.
3. Sprinkle raisins in a single layer in the bottom of the pastry lined muffin cups.
4. Fill 2/3 full with syrup mixture.
5. Bake on bottom shelf of oven at 425 degrees F for 12 to 15 minutes.
6. Cool completely on a wire rack and remove tarts from from pans.
Baking is an exact science and if you want to improvise, stick to cooking. A few things went wrong:
(1) For the Nanaimo Bars, I only had a rectangle baking pan and an 8-inch round, springform pan. Because of a nut allergy, I added more graham cracker crumbs to make up the difference. With too much crust crumbs on my hands, I had to decide between discarding some of this mix to fit in the round pan or fill a rectangular pan. I did the latter and what a mistake! There wasn’t enough custard filling and spreading it thinly was a disaster (see below for the lesson learned.) I then made more ganache to cover up the mistake and avoid a sweet tragedy!
(2) For the Butter Tarts, I did not make my own crust, but plan to do so in the future so I left that part in. As you know, some items are hard to come by, so I substituted store-bought pie dough for pastry flour to make a dough from scratch. I then cut the full size pre-cut pie dough into small circles by using a glass. Note: anticipating a gooey baked mess, I also used foil cupcake liners that I later removed once the tarts had cooled.
Wine of the Week: Domaine Jean-Louis Chave, Crozes-Hermitage Silene 2017 from Wine by the Bay.
(3) When conceiving a blog post, I usually plan the wine and prepare the meal before I take the photo. Because I had already opened this bottle the night before for dinner, I had just presumed that a Syrah would work with a chocolate dessert. While this pairing wasn’t bad, it wasn’t perfect. The Crozes-Hermitage Silene 2017 is a gentle beauty and a nice expression of this style. It paired well with my French-inspired dinner and I’ll write about it next week!
Can Actions Speak Louder than Words?
My mother never told me that she loved me. It’s strange to grow up never hearing those three words and although I struggle to say it myself, I make sure that the ones I love hear it maybe not every day, but enough. I honestly can’t understand why it was so hard, but as I failed to evenly spread the middle layer of Nanaimo Bars, I thought of my mother’s perfect centers: yellow and creamy and not a crumb from the first layer mixed in. (I guess it may have taken her a few times to get it right.)
It’s at that moment when I realized that maybe what she couldn’t express in words, she was able to say in her dessert making. A way for her to communicate, like writing is to me.
The kitchen is where we deal with the elements of the universe. It is where we come to understand our past and ourselves. ~ Laura Esquivel (Author of Like Water for Chocolate.)
If you are grieving loss or have lost a loved one during the COVID-19 Pandemic, here are a few helpful articles.
Wake me up because I’m tired of dreaming. It’s Week 9 of the stay-at-home order, although some of you may have started quarantine either later or earlier than me. I typically never recall my dreams, but for the past few weeks, I’ve been able to vividly retell what took place during REM before I’ve had my morning espresso. Some nights I’m being screamed at by someone because I forgot my mask, or I’m lost in a supermarket, or living back in Canada (I’ll get to that next week.)
I wondered if I was the only one who was having weird dreams, so after doing some searching, I discovered that scientists have documented why and how the coronavirus is affecting our dreams. There’s even a website called Lockdown Dreams and you can share your experiences with others. I’m sure that’s therapeutic for some people, but frankly, I’m tired of remembering. Why would I want to read about other people’s life-like nightmares?
I began running around five years ago, but really started taking it more seriously and working on a mind-body regimen about a year ago. Where getting in a car to go basically nowhere hardly gives me pleasure, running now gives me a sense of freedom and purpose to weekends with nowhere to go. Running is my superpower. What’s yours?
Daydreams Are Different
For a week I daydreamed about making Risotto with Sausage, drinking Barbaresco (see below,) and most importantly, taking a virtual trip to Italy. Thanks to Wine by the Bay in Miami, a Saturday tour of Pier Paolo Grasso’s Azienda Vitivinicola Pier (located in Treiso, Piemonte) gave me a chance to forget those stressful trips to the supermarket and an inbox filled with work requests mixed with a barrage of breaking news headlines.
The Zoom event was perfectly orchestrated by Wine by the Bay’s owner, Stefano Campanini. After signing up, a small group of “travelers” received a bottle of Barbaresco and video link to a pre-recorded demo by Sara, Pier Paolo Grasso’s wife who explained step-by-step how to prepare the dish. While we had lunch in our kitchens, the Grasso’s enjoyed dinner overlooking their vineyard! The video tour was divided into three parts starting with a 360° look of the estate; followed by the cellars; and concluding with the bottling and packaging areas. In between, we chatted, ate lunch and drank the wine pensively, but filled with excitement because we could hear insights from the winemaker himself!
Possibly it was the 14% ABV, but by glass number two, I felt like I was sitting in the same room with everyone. Imagine, guests from Washington, Texas, Florida, Quebec, and Piemonte enjoying this great experience together!
The Wine: Azienda Pier by Pier Paolo Grasso – Barbaresco Riserva Piccola Emma 2007
The Nebbiolo grapes used for this Riserva come from La Fenice vineyards. After vinification in steel, Piccola Emma 2007 was matured for ten years in 50hl oak barrels. Bottling took place in December 2018.
The wine sports a charming garnet color, a rich and elegant olfactory emerges, initially dominated by notes of red currant and morello cherry jams which, in a short time, reveal hints of dried violet and undergrowth as well as a slight blood tinge; a vertical balsamic vein runs through the bouquet giving it an intriguing olfactory three-dimensionality.
Note: I didn’t write this description. You can read the full review here and run it through Google translator if you don’t speak Italian. You can find some more history of the winery and a nice photo of Pier Paolo and Sara here.
If you hadn’t read this far, you would have missed out on the best part, or maybe the second best part, or equal parts. Alright, the wine and recipe tie for first place!
While it was not the first time that I’ve made risotto, it was the first time that I’ve made it with a newly opened bottle of Riserva red wine. Trust me, those tears shed from losing a half cup of Pier Paolo’s Barbaresco to this dish will quickly dry up when you taste your perfect pairing!
1 c arborio rice
4 – 6 cups of hot chicken stock
1 small onion
1 tsp of Thyme
¾ c of chopped Baby Portobello mushrooms
1/2 c of Piccola Emma (or quality red wine)
4 sausages each cut into thirds (I simmered the sausage in a bit of water until almost cooked and had acquired a little bit of color.)
2 tbsp butter
1 c of grated Parmesan cheese (save some for topping the dish or shred some more and reserve until the end)
1 tbsp chopped Parsley
Using a wooden spoon, gently sauté the onions in olive oil and a dash of salt until translucent.
Add the mushrooms and Thyme and stir until soft adding more olive oil if needed.
Stir in the Arborio rice and coat with oil and lightly toast.
Add the wine, stir and simmer until it evaporates.
Add the first 3 or 4 ladles of stock until the rice is just covered with broth. Let the rice gently simmer, stirring frequently.
Repeat this step a few more times until the rice is “al dente.” When you run your spoon down the bottom of the pot, the rice will separate and you see a clear line.
Remove from heat and stir in first the butter until it is melted and combined, followed by the Parmesan cheese.
Cover for a 5-10 minutes before serving.
Note: Since I had prepared this ahead of time because I had a work commitment before the trip, I left the rice warming over another pot filled with some steamy, hot water. If your rice dries up, you can add a splash of broth (or cream) to make it creamier.
The End Is A Beginning
This pandemic has thwarted our sense of purpose and to work without the reward of time off or a vacation is extremely hard. However, dreams help us prepare for adversity. So when you wake up, keep remembering that where the bad dream ends, there’s still a day filled with possibilities, plus a daydream or two to keep us going — This too shall pass.
“I have had dreams, and I’ve had nightmares. I overcame the nightmares because of my dreams.” – Jonas Salk
Note:Dr. JonasSalk first tested his vaccine against the polio virus in 1952 before announcing to the world in 1955 that a viable vaccine against the feared virus was now a reality. Albert Sabin followed Dr. Salk a few short years later by licensing an oral version of the polio vaccine in 1962.
Resource: Talking about your dreams may be a good idea if you are feeling anxious. Read more here.
It’s Week 8 of the Florida stay-at-home order, although things are slowly starting to open up. However, if you take a look at traffic and social media, you’ll know that people are flocking to the marinas and any open recreational spaces – public beaches are still closed. We may have to redefine “slow.”
It’s also May 5th or Cinco de Mayo. Typically, bars and restaurants are crowded with people who don’t mind invading each other’s personal space while downing Margaritas and Mexican-ish finger food. You’ll have to grab your Mexican food curbside this year and hopefully, bought your Margarita Mix and Tequila earlier than today. Since liquor sales are way up, you last-minute planners may find yourself drinking wine, like me!
DYK that May 5th is the 126th day of the year since 2020 is a leap year? According to Wikipedia, this day marks the approximate midpoint of spring in the Northern Hemisphere and fall in the Southern Hemisphere. There are also 239 days left in the year. However, who’s counting because since the start of the pandemic, we’re just taking life one day at a time. And, even if you remember what day of the week it is, it just doesn’t seem to matter anymore.
Cinco de Mayo
I don’t know much about Cinco de Mayo other than it’s a day when people get drunk and eat tacos. So just in case you don’t know much more than me, I figured it’s time to dig a little into the history. First of all, it’s not Mexican Independence Day – that’s on September 16th. Cinco de Mayo officially commemorates the anniversary of an early victory by Mexican forces over French forces in the Battle of Puebla on May 5, 1862. It is not the anniversary of the defeat and expulsion of the French forces by the Mexicans, which occurred in 1867.
It’s also not a United States national holiday, but is meant to be a day to celebrate Mexican culture, plus the achievements and experiences of Mexican-Americans. So narrowing down the day from celebrating achievements and culture to a drunken, Tequila fest is really sad. However, not surprising: 💰kaching 💰.
Feeding Five Under 25 $: Making Soft Tacos/Tostadas from Scratch
Since this is a recipe blog post, I’m not going to go far into taco history. If you’d like to feed your food geekiness, I urge you to read this article by Smithsonian Magazine. Otherwise, I see tacos in this way: You can purchase a bag of Maseca® corn flour and chop up and season leftover meat, quickly feeding a lot of people for just a few dollars! So, that’s what I did.
1/2 cup coarsely chopped fresh cilantro leaves and tender stems
1 teaspoon kosher salt
2 tablespoons water
Note: The original recipe says peel the garlic cloves, but I left them on and then removed them from the skins once broiled.
While the tomatillos, garlic and peppers cool, chop up the onion that has been rinsed under water.
Add all of the ingredients into a blender and blend to the desired consistency.
Soft Tacos/Tortillas/Tostadas (Found on Kitchn, but this recipe is also on the corn flour bag)
2 cups masa harina
1/2 teaspoon kosher salt
1 1/2 cups hot water (hot tap water is fine)
Mix the flour and salt and then add the hot water. Stir until combined.
Knead the dough with your hands directly in the bowl. Add more water or masa (sparingly) to get the desired consistency: it should feel like playdough.
Cover the bowl with a towel and let the dough rest for 15 – 30 minutes. Note that it won’t rise like regular bread dough.
Roll a few tablespoons of the dough to make golf ball size balls.
Flatten with a tortilla press that is covered with plastic. ]
Note: I don’t own one so the bottom of a small pot worked and then I just tossed it by hand to thin it out a bit more. The plastic wrap separating both of the flattened ball helps.
Warm a cast iron skillet on medium heat until you can feel the heat an inch above the surface.
Cook the tacos on each side for about 2 minutes.
Remove and keep tacos warm in a dish towel.
I’ve used, on two separate occasions, leftover beef and chicken combined with sausage as the filling. Gently warm the meat in a pan and add some of the homemade taco seasoning. Combine and add a few tablespoons of water and then simmer until the water evaporates. Remove from heat and cover the pan to keep the filling warm and moist.
I used shredded cheese, homemade guacamole, salsa verde, tomatoes, sour cream and a dash of sriracha. However, choose your own and what you have on hand.
If you’ve made it this far, I hope you are planning to make your Cinco de Mayo just a little more authentic and before you get drunk, think about the great things that Mexican-Americans have contributed to the US.
Mexican food is far more varied than people think. It changes like dialects. ~ Gael Garcia Bernal
Recommend Reading:Gael García Bernal: ‘The pandemic has taught me that I need something to say.’ Or, if you don’t have time to read this article, give his statement some thought: There’s something more straightforward now in how we see things – it’s stronger, more elemental and pulsating. We’re so emotionally charged. Artistic expression can affect us for the better, making us feel we’re all in this questioning together.
Here we go! Week 7 of the stay-at-home order and I’m thinking about death. How can we not think about it when we read the numbers each day in the news? Keeping the statistics in mind, there’s a high probability that someone close to us may die of COVID-19 related complications. We dart through grocery stores like the living dead, avoid eye contact, and grunt through masks only when we must speak.
I have thought about leaving the ones I love behind and spending my last moments alone. I worry for elderly family members and the people I don’t know personally, but put their lives at risk each day—grocery store workers, healthcare professionals, bus drivers, etc.
I had a high school English teacher who loved New Orleans and jazz. He once told us that if there was a nuclear war, he’d accept his doom provided that he had a steak dinner, a glass of red wine and Louis Armstrong playing.
His philosophy stuck with me and I’ve decided that if I must face my fate, my last meal will include a steak and a glass of wine, but also some form of Death by Chocolate. You’ll find a recipe for this chocolatey namesake below, but first a little…
Death by Chocolate History
The first death by chocolate took place in Mexico in the 1600’s when some rich parishioners couldn’t stop eating chocolate during Mass. This prompted a ban by the Bishop who then met his fate after drinking a poisonous chocolate concoction. Read the full story here.
Preheat oven to 350º and line a baking sheet with parchment. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl using a hand mixer, beat together butter and sugars until light and fluffy. Add eggs, one at a time, until incorporated, then add vanilla. Add dry ingredients and stir until just combined. Fold in 1 cup semisweet chips and dark chocolate chips.
Using a medium cookie scoop, scoop out dough onto prepared baking sheet. Bake until centers are set, about 12 minutes. Let cool on baking sheet for 5 minutes, then place on cooling rack to cool completely.
Make ganache: Place remaining 3/4 cup semisweet chocolate chips in a bowl. In small saucepan, heat heavy cream over low and bring to a gentle boil. Pour cream over chocolate chips and let sit 5 minutes, then stir until smooth.
Dip cookies halfway into ganache and sprinkle dipped side with flaky salt. Let harden before serving.
Notes: I used milk and white chocolate because that was what was available at the grocery store. However, next time I’ll look for better quality chocolate and use semi sweet and dark as called for in the original recipe.
The light sprinkle of sea salt is key! I waited until the ganache set a bit before adding it so that it could not only be sensed (you really don’t taste salt—it accentuates the flavors,) but also be seen.
The Wine: 2015 Oremus Mandolás – Tempos Vega Sicilia (100% Furmint, Hungary)
This dry Tokaji immediately triggered a memory of a late night snack at Bar Casa Julio located next to the Alhambra in Granada, Spain. I ate fried calamari and drank fino sherry. Now, it would be totally incorrect of Wine Newbie me to say that Oremus Mandolás is like fino sherry. It has a dry sherry feel and I can imagine having it with lightly salted, fried seafood.
Before I return to the earth (6 feet under that is,) you’ll find me sipping this dry Tokaji while soaking up the sun. Read more here. (BTW I enjoyed Oremus Mandolás on its own and would not recommend having it with either steak or Death by Chocolate cookies.)
In celebration of World Health Day (April 7th), today’s blog post is dedicated to artist, Registered Nurse, wife and mother, Meg Wallace. A couple of weeks ago I asked on LinkedIn and Facebook, for local artists to share a work and statement of hope to include on my blog.
A Little History on #MyArtEscape
I began #MyArtEscape Instagram posts on June 10, 2014 after a visit to the Bass Museum to see the El Anatsui’s solo exhibition, “Gravity and Grace.” It was at that moment when I started documenting my visits to art museums, galleries, or art in public spaces as a means for me to escape from reality.
Art is that special place where I can leave behind deadlines, stress, arguments or sadness. The work of art must take my breath away and transport me somewhere else. I then research about the artist and his/her work and then watch how my visceral response transforms into a moment of intellectual truth.
More than 1,000 posts later, #MyArtEscape has evolved and I now focus my writing on travel, food, wine, nature, art and art fairs not just on social media, but for art and travel publications.
Hand in Hand by Meg Wallace
“It was a beautiful moment I captured with my daughter and hubby not too long ago,” explains Meg. “It was lightly raining at the time and it looked like they were walking on water. To me, it gives me a great sense of calm. It also brings to my mind the biblical story of when Peter got out of the boat to walk on water. When Peter began to sink in fear, Jesus reached down and lifted him by his hand. In moments of crisis, we can vacillate between being courageous and being struck down by fear. It is important to know we are not alone. We can get through this together, hand in hand.
I have no idea what the future holds, but I am so encouraged to see most of the world coming together in this crisis and helping each other through these difficult times.”
When Meg had sent this photograph and statement, her sister had been hospitalized and was not allowed visitors because of the COVID-19 pandemic. Although filled with worry, Meg’s faith helped her cope.
I met Meg at the Home Design and Remodeling Show where she was an At Home with Art showcase featured artist. (At the time, I was the managing curator of this show activation and also did the PR and social media. I have since become the Marketing and Communications Director.)
Part of her submission was a commitment statement. Here is what Meg wrote:
“Born and raised in South Florida, I have been infused with flavors unique to South Florida. With various cultures, comes various beliefs and artistic forms of expression. I believe art can transform and influence others in powerful ways. For over 17 years, I have volunteered with youth, abused and neglected children and women in our community. I have had the privilege of proposing and assisting with The Human Rights/ Human Wrongs campaign and Exhibition in 2012 and offering art therapy to sex trafficking child survivors at Kristi House. Art can bring hope into hopeless situations as well as instigate conversations amongst people. If I was given the chance to be an ambassador to the South Florida Art Community, I would use this platform to find a way to bring the Art Community together to help positively influence the South Florida Community.”
Meg wrote this statement in 2017, but her words seem even more meaningful today. Art does have the power to start conversations and transform our lives and community.
Today and always, we are thankful for healthcare professionals for taking care of us and our loved ones. Let’s also remember to thank artists like Meg who through their expressions, continue to give us hope.