Happy Easter!

Yes, these are probably the funniest-looking hot cross buns around, but they are also pretty tasty.

I guess I applied too much pressure while cutting the "x" into the buns...oh well. TFE looked at the picture and thought they were what was left after the alien face-hugger escaped. Thanks, Dear.

I'll probably make them again this week and, if I do, I'll let you know how they turn out. Anyway, don't let my knife-happy ways put you off this particular recipe by Delia Smith...my previous (pre-digital camera) versions were nice and round, and had a nice little indent for the cross...

For another recipe, and a bit of a history lesson on these spiced buns, try this link at Eras of Elegance.

cheers!
jasmine

tags: Easter

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Feast: The exbf's birthday supper

I suppose it's not a bad thing to start off with dessert, but I suppose it's only fair to share what the exbf wanted for his birthday supper.

Normally we head out to the restaurant of his choice, but this year he wanted barbecue. Unfortunately, neither one of us could think of a barbecue place that's in town. The closest thing we could come up with were some really, really mediocre roadhouses.

After some though, he realised what he really wanted were ribs...and my mum's corn fritters (sorry, can't share that recipe).

Before January, I'd never made ribs before in my life. Cravings for such meaty morsels were rare and satisfied with by ribfests or some mid-ish priced restaurants, usually on road trips.

What got me making ribs (the first time, at least) was a sale--a great culinary motivator, I think. I took home a slab or rack or a ribcage or whatever they call them and did some research and experimented with making a spice rub, based on a couple of recipes I found online.

Well...if I do say so myself, those were mighty fine ribs. All juicy and spicy and saucy (saucy thanks to Canadian Club barbecue sauce). Apparently the exbf like them too, because he asked for those ribs again.

This time, instead of going to the bigscarymegamart for the meat, I went to my favourite butcher. What a difference. There was meat on them there bones. I let the dry rub sit on the meat for about six hours before boiling them for an hour. After patting them dry, I put more of the rub on and then poured the barbecue sauce on and baked them, basting with more sauce every 10 minutes or so.

The ribs were even better than before--which I attribute to the meat. My bf, TFE, was at the little get-together and he thought they were amazing--very juicy, nicely spiced, almost mahogany in colour and very addictive.

In fact, TFE liked them so much, he's requested them for Easter supper...as has the exbf...isn't it funny how their two votes don't add up to (let alone surpass) my one vote in such matters?

Anyway, here's what I put together for the rub. I'm sure it could be used on chicken as well:

8 Tbsp smoked paprika
4 Tbsp granulated sugar
4 Tbsp brown sugar
4 Tbsp ground cumin
4 Tbsp black pepper
2 Tbsp salt
2 Tbsp chilli pepper
2 Tbsp oregano
1 packet chili seasoning mix

cheers!
jasmine

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Big white fluffy clouds

I'm not much of a cake decorator. The vast majority of gateaux I make keep unadorned until they are served and then they are accompanied with a scoop of ice cream, some chocolate or caramel sauce, or a big dollop of flavoured whipped cream. Cupcakes usually meet a similar fate.

I find cake decorating frustrating. I know about crumb-coats and all that, but I just am not good at dolloping and smoothing. i end up with mounds of crumb and cream which, in frustration gets showered with coloured sprinkly bits.

I know it's a matter of patience and practice (both qualities of which I'm in short supply) so generally the only time I attempt frosted frippery is when there's a reason: a birthday, an anniversary or, well, I get inspired.

I'm always in awe of the talents some people have when it comes to edible artwork. They don't have to be as ornate as the ones Duff Goldman of Charm City Cakes makes, they can just be very simply frosted.

So...when it came time for the exbf's birthday a few weeks ago, trepidation trotted across my toes. His first request was a shoo-fly pie...which I had to veto (things that sweet will set off a migraine)...then was the request for a Cadbury Creme Egg cake (no, not a cake decorated with creme eggs, but the a large mound of fondant enrobed in couverature), which I talked him out of. He finally settled on Dorie Greenspan's White-Out Cake--yes, the one that's on the cover of her Baking tome.

The cake itself was no problem whatsoever: slabs of chocolate chocolate chunk devil's food cake. YUM. It was the frosting that cowed me. I've never made a boiled icing before. I had visions of getting distracted and instead of white, marshmallowy goodness magically appearing, a hardened lump of carbon would be formed at the bottom of the bowl. I am very happy to say that the frosting came out beautifully and reminded me of big white fluffy clouds, all satin-sheened, luminous and (well) gorgeous...if I do say so myself...

Unfortunately, those billowy soft mounds eventually fell prey to my inability to assemble anything close to an elegant cake. All I have to say is thank goodness the recommended decoration was cake crumbs.





cheers!
jasmine

tags: Cakes Dorie Dreenspan

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