Tag Archives: booze

Frozen Limoncello Parfaits

Surviving the weekend: brought to you by sore feet, bruised knuckles, and burnt finger tips.

Yeah — I just started a new job.

Other than a few mishaps here and there, everything is going well — it’s not my ideal type of work (their pastry is very “homey” and everything gets garnished with a gooseberry), but I work with friendly people and I stay pretty busy on dessert station most of the night.

That said, having the last two months off has definitely been nice.

As a person who’s almost always had kind of employment (and school) going on since age 15, finally being able to afford some downtime has been unreal.

I went to the beach, slept in, caught up with friends, did nothing, made sketches of desserts and played around in my tiny kitchenette on more productive days.

Sigh — going back to work is always bitter-sweet…

On one hand I love working and being busy, but on the other hand I like being able to sit around with a glass of wine whenever I want.

Oh, and making tasty things whenever I want, like frozen limoncello parfaits.

Continue reading

Advertisements
Tagged , , , , , , , , , , , , , ,

Eggnog n’ Orange Rice Pudding

Not to sound like a broken record, but my life has been totally nutters lately!

Between school and work, I’ve been volunteering my time and meager pastry-making skills in a high-volume kitchen in downtown Vancouver these past few days.

Walking into the place, I was definitely nervous — cuz when I say “high-volume”, I’m not kidding around!

They have a frying contraption that’s the same size and shape of a bathtub, a cooking pot that looks like a coffee cup for the Jolly Green Giant, too many ovens to count, and a whole crew of hard working staff.

I’ve been piping a lot of chocolate mousse, making cheesecake batter and tiramisu cream, torching rows and rows of crème brûlée, rolling yule log cakes, scooping Christmas pudding, and helping take some pressure off a really kind and experienced pastry chef.

Just having the opportunity to get a foot in the door at a place where so much is happening so fast has been incredible.

I was thinking the other day that I wasn’t ready for this type of intense work, but then I read a good quote: “Nobody ever feels 100% ready when an opportunity arises, because most great opportunities in life force us to grow beyond our comfort zones, which means we won’t feel totally comfortable at first.”

There have been some moments when I’ve totally felt frustrated to tears and just wanted to go home (like when I almost ruined a bunch of roulade because I forgot to sugar the top of the sheet cake and then it stuck to the pan when I flipped it over), but sticking things out and overcoming frustration builds character!

I can do this!

Anyways, one of the biggest lessons I’ve learned while working in a real kitchen is that “real world” pastry isn’t really complicated after all.

I mean, it is and it isn’t — making cheesecake is still making cheesecake, it’s just that you’re making cheesecake for 500 people instead of 5 people, y’know?

Continue reading

Tagged , , , , , , , , , , , , , , , , , , , ,

Mulled Wine & Vin d’Orange

The closer we hurtle towards Christmas, the busier everything gets!

And my life has been intensely hectic — between going to school and working two jobs, it can be tough to de-stress at the end of the day. You’d think that after 14 hours of being on my feet that falling asleep would be easy, but sometimes it’s really not.

This is unusual for me, but I’ve actually been a bit of an insomniac over these last couple weeks despite how physically exhausted I am.

Also, dead serious: I’ve been dreaming of dessert! Not even kidding!

Lately I’ve been waking up in the middle of the night, my fading dreams swirling with visions of mince pie and gingerbread and bûche de noël — clearly I’ve got pastry on the brain, even when I close my eyes!

The worst part about it is how I wake up totally starving just because I’ve been seeing all this tasty food in my head, then it’s hard to go back to sleep all mentally overstimulated and curiously hungry (and I refuse to be a midnight muncher — it’s just not good for your health).

Is this an appropriate FML moment?

Anyways, winter time is definitely the best time of year to get’cho bake on — there’s nothing as comforting as a heavy blanket and a warm treat from the oven on a frost-dusted winter night — and it’s also the best time of year to get’cho drink on.

Nightcap of choice: glühwein, also known as: mulled wine — not so popular in North America, but it’s got a really long and rich history over in Europe.

The soothing sweetness, the aroma of spice and fruit, the warm liquid in your tummy… yes, mulled wine is where it’s at!

Continue reading

Tagged , , , , , , , , , , , , , , , , ,

Christmas Recipe Round-Up

I have to confess — while recipe round-ups are not normally my style, I felt like there was too much of a gap between my stöllen and my next post, so a wee bit of filler was in order.

Coming soon: cookies and big news!

So, I’m currently bogged down with cramming and exams — that just means that some of the delicious treats I made last Christmas get an extra minute in the spotlight — like these rich and velvety Mucho Mocha Shortbread.

That’s win-win, right?

Especially because I think some of these creative recipes, like Mandarin Cupcakes with Clove Buttercream, definitely deserve a second look.

I did crazy, mad, frantic, enthusiastic baking during my first few weeks of blogging, and it just so happened to be over the holidays!

xmastime08

It’s bitter-sweet to think about the lovely Pear & Cranberry Cake with Orange Buttermilk Glaze that hardly anyone ever looked at, simply because I hadn’t yet learned about networking, making fellow blogging buddies, or the glories of photographing with natural light.

Sad, but true!

I mean, these Cranberry-Pecan Sandies are the type of cookie that my coworkers pestered me to make again over and over (I just indulged them this last weekend — and they’re good as ever), but I just didn’t know how to make them shine in front of a camera.

Especially since I didn’t know anything about food styling or adding props to photos either.

The gold star embossed tissue paper behind these Toasted Coconut Icebox Cookies was about as complicated and intricate as it got with me.

Maybe a sad piece of shriveled holly bush managed to sneak itself into the frame when I photographed these Chocolate-Dipped Marzipan Cookies — but adding props like that didn’t happen very often!

Behold — a whole dish, napkin, and spoon! I had started to branch out!

A bowl full of nutmeg-dusted Cranberry Syllabub aside, the last year has been a serious learning experience for me — there’s more to making a blog work, to making food work, making writing work, than just churning out recipe after recipe.

You’ve gotta have a story to tell, a life to share, and a love of food to impart to the world!

This funny-looking Rum-Spiked Brownie Bits with Candy Cane Frosting has a story to tell, too — one about how half my coworkers wouldn’t touch these chocolately morsels because of the sluggish, speckled grey frosting on top.

That is, until someone had the guts to try this odd-coloured creation and declared it delicious!

Sometimes food blogging can be made pretty and easy and neat, like these Perfect Gingersnaps, and sometimes it’s so much stress that you want to tear all your hair out and sleep for an entire month!

I know that in my last post I said I fear the impending holiday rush — and, well, it’s still true.

But all your kind comments (and some like-minded facebook statuses from my friends) made me realize that it’s best to meet things head on!

Here’s to the holidays — the stress, the joy, the festive food, the amazing baked treats — and keeping your head screwed on as tightly as possible from now until the new year!

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Stöllen

Oh, god — December. Just get out already!

Now, normally I try to write about something light-hearted or historical for my blog, but lately I’ve just been sitting at my computer, anxiously blanking out at the screen, or wasting my time on memebase sites.

While most people wait in anticipation of December and relish in the Christmas season, I fear it.

Like, literally fear it.

Worrying about the Christmas season keeps me up at night — December offers me nothing in terms of relaxation and happiness.

Time off from work? Not with two jobs!

Time off from school? Not unless you count the two weeks off that I will spend working!

Buying presents that I seriously don’t want to buy and getting stuff that I seriously don’t need? Not constructive — I’d rather keep my money for bills and have my friends and family do the same!

Family dinners? Seriously awkwaaaaard.

Not to mention that there’s almost always snarkiness or fighting that breaks out.

My ideal December would involve a month of hibernation and intermittent waking periods for baking cookies and drinking wine and eating stöllen. For reals.

Anyways, enough complaining. I try not to complain, because, seriously — all I’ve got are first world problems.

If this is a season to love and be thankful, then I’ve got a lot to be thankful for.

Like rum spiked nog and stöllen!

Continue reading

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Almond Cakelettes

So, I totally forgot to mention this in my last post, but I’ve decided that November is going to be Cake Month ’round here!

Cake is a huge part of pastry school training — aside from bread, cake is one of the most historically rich and diverse pastry traditions. In class we’ve been making chemically leavened cakes, egg foam-based cakes, cakes that rise using only steam, mousse cakes, cheesecakes, cakes, cakes, cakes.

Cakes on the braaaain.

And, while I love all cake, my favourite kind of cake tends to be “American-style” cake, which is denser and moister than French chiffon and sponges — so I bet you can guess what kind of cakes I’m going to posting all about!

Speaking of cake and pastry school, in case any of you are wondering, classes are going pretty well.

There were some serious tension that all came to a head the other day, though — mostly over the fact that not everyone has been pulling their weight when it comes to cleaning up at the end of the class (and there’s a ton of cleaning up to do).

The biggest do-nothing is this older guy in the class, who shall remain nameless, with a bad attitude.

He tends to be overly competitive, unwilling to help others, not interested in doing dishes, makes inappropriate comments towards some of the women in class, etc. He prefers to check his cell phone and pick at crusty bits on the stove top by his work station instead of pitching in.

Anyways, so we have this round table discussion about cleaning up and responsibility at the end of day and whatnot, and we (read: me and a couple other people in the class) call him out on his apparent cleaning allergy.

His reaction?

To fold his arms, deny all responsibility, and call us “lazy females” in a voice oozing with indignity and disgust!

Now, normally I’m not one to lose my cool, but when I lose it, I really lose it, and sexism is one of my only hot buttons.

Scratch that — sexism is my 5000°C rage button!

Continue reading

Tagged , , , , , , , , , , , ,