I love weekend brunch. It’s my favourite meal to host, but so too is sitting down to a latte bowl made by someone else at a tiny gem in your own city. Hitting the Toronto brunch scene used to be a rare thing for us. You try hauling teenagers out of bed on a weekend morning, let alone waiting for them to get dressed and ready for a family outing. Now the Friendly Greek and I play tourist in our own town and smile as we ask “table for two, please.” Read More
Screw you spring. So you want to take your time? That’s okay. I’ll make do with hot blooms*, and well…there’s always mangoes.
Living in a big city like Toronto means finding these fruits will not require a trip to the Caribbean. Mango lovers can find a fantastic variety of this juicy stone fruit at most grocers, and they’re in season now. I found these beauties, the Palmer variety from Brazil, at Longos this week and cranked the music up. Grab your sarongs. Yeah baby. It’s a mango party.
Showing off in the Tropical Treats chapter in my food memoir is a very dangerous cake. I usually make it with four small Ataulfo mangoes, but if you’re able to get your hands on one of the Palmer mangoes, one mango will do the trick.
You’ll need rum too. Sip it slowly as you make the easy peasy caramel that coats the bottom of the pan. Thanks Mom, for this tiny perfect copper pot: my new go-to for wee cooking matters like the caramel syrup in this recipe.
The amount of rum that actually goes into the cake is tiny and no, you can’t taste any alcohol, just a gooey rich mango-banana flavour that is (almost) as good as a trip to the beach. If you want the recipe, I’ll happily send it, along with my buzz sheet that goes out to subscribers. Sign up is easy on the top right of this site. Or order my book and you can have all the recipes to yourself.
Throwback Thursdays (colour therapy after all) in the long slow thaw are a little easier with a crisper full of the tropics!
For more mango (yes please!), try this smooth and very sexy gelato recipe or a zesty mango salad,
Coming up soon…Coconut mango crisp. Mmmmmmmmmm…..
Can’t find mangoes? Hop down to the Shrangri-La Hotel where this incredible virgin cocktail is on the bar menu. Hong Kong Lemonade, a sheer shot of
adrenaline sunshine, is a blend of juices including ginger, yuzu,orange, cranberry, and lemonade.
*blooms courtesy of Kindness Queen Stephanie Black, who popped into Anne’s kitchen with Junior Star Baker Chloe for this week’s edition of with love and sugar bakes. Who will be our guest next time?
Clocks move forward this Sunday. These decadent doughnuts might help your groggy group of weekend guests. If they’re still grumpy with the lost hour of sleep, give them something to read (see below for some awesome weekend reading). Don’t say I don’t take care of you. Read More
Subscribers to my buzz sheet will be getting this scone recipe today. I’d love you to join us. Sign up on right to join my circle and receive a monthly wrap of all posts and a special recipe just for you.
Today marks the beginning of Random Act of Kindness Week. I hope all my readers find ways to drop wee gestures of kindness around their circles and workplaces.
Me? I’m sticking to the basics for my favourite Kindness Ambassador Stephanie Black, who asked if I could bake up some sweetness for her work in the field. These are the easiest cookie around. You’ll find all the ingredients in your pantry. Grab a rolling pin and your favourite sparkles (I’m partial to disco dust myself).
What you need:
- 3 sticks (¾ lb) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3½ cups all purpose flour
- ¼ teaspoon salt
What you do:
- Cream softened butter and sugar in mixer just until blended. Add in vanilla.
- Sift together flour and salt. Add to butter mix and blend gently until it begins to come together.
- Gather into two discs, cover with plastic wrap, and chill for 3o minutes.
- Preheat oven to 350 F.
- Roll out dough to about ½ inch thick. Cut out heart shapes and place on parchment lined baking sheets.
- Set trays in fridge for ten minutes.
- Bake each tray for approximately 15 minutes until edges begin to brown.
- Let cool and then decorate with royal icing. Or leave them plain and sprinkle some sugar only.
These cookies keep well if wrapped tightly in plastic. You can also have fun adding flavours like chocolate chips or ginger.
Get baking. Full hearts abound. If you need more prompts, you know where you can find them. My book, with love and sugar, is full of baking ideas. Order it here in the link above.
So you can’t change the world. You can whip up a colourful winter menu and that, my friends, is where the love is. Right in your kitchens, in your alcoves, your hubs wherever you find them. Remember the threads that connect you (I’m still waiting for your stories! email@example.com)
And eat your greens. Some oranges on the side. It’s a good start.
Who is this Donald freak who speaks like the kids who once wandered into my kitchen and told me of some teacher they detested, or test coming up,
It’s really big league!
I’d suggest a drinking game for every time he said it, but drinking games won’t drown him out, however great the exertion. In times like these, those of us who live elsewhere without a vote—those of us cringing in horror— I suggest making up some pastry dough. Roll over that ugly mug. Imagination is free.
Here’s a simple and very big league pie, a recipe from my food memoir, with love and sugar (two words clearly unknown to The Donald).
*Kidding: This is too tasty a pie for wasting on acrimony. A pie is peace on a plate.
Big League Apple Pie
What you need:
2½ cups all-purpose flour
1 teaspoon salt
2 tablespoons granulated sugar
1½ sticks cold unsalted butter, diced into small cubes
½ cup vegetable shortening, cut into small cubes
6-8 tablespoons ice water
for apple filling:
8 cups tart apples, peeled, cored, cut into chunks
3 tablespoons freshly-squeezed lemon juice
½ cup granulated sugar
3 tablespoons all-purpose flour
½ teaspoon cinnamon
For pastry glaze:
1 large egg yolk
2 tablespoons granulated sugar
What you do
To make pastry:
1.Put diced butter in freezer for 15 minutes.
2. Combine flour, salt, and sugar in food processor and pulse a few times to blend. Add frozen butter and pulse a few times
3. Sprinkle ice water over flour mixture and pulse a few times until dough begins to come together: pinch between your fingers to see if it holds. Don’t add too much water or your dough will be tough.
4. Dump dough out onto floured surface and gently bring it together into a disc. Divide into 2 and dust each lightly with flour before wrapping in plastic. Keep chilled for up to 2 days, or at least an hour before rolling. Let it sit out about 10 minutes before rolling if it has chilled overnight.
To make pie filling:
1. While crust is ready to be rolled, cut up apples into medium size chunks. Don’t slice too thinly or you will end up with applesauce. Toss apples with lemon juice in large bowl.
2. Sprinkle with flour, sugar, cinnamon, and salt. Fold mixture together with spatula.
1.Preheat oven to 425 F. Remove one ball of dough from fridge and roll out with floured rolling pin onto clean surface. I like to use my silicone pastry mat for this. When it is a large enough circle to fit around 9-inch pie plate, gently fold it in half and place in the pie plate, gently opening it up to fit other half in place. Don’t stretch the dough but carefully press into place.
2. Dump in the apple mixture-it should make a nice mound in the centre. Remove other ball of dough and roll out as the first, making it a slightly larger circle. Carefully lift over apples and pinch together the sides with your fingers to lock in the juice sure to bubble over in one big excited mess. You can try different sealing methods for scalloped edges if you’re into fancy trimming. I just pinch it together.
3. Whisk together egg yolk with 1 tablespoon of water and brush sides and top of pastry with the egg wash. Sprinkle generously with sugar. Cut vents in the centre of top of pastry for steam to escape.
4. Bake for 15 minutes in bottom third of oven. Reduce heat to 350 F and bake for another 40 minutes until filling is bubbling up and pastry is golden. If you’re worried about crust burning, use a pie crust guard or wrap foil around edges.
Always let a fruit pie cool on a baking rack for at least 15 minutes before serving. This requires hiding it from pie thieves.
There was a time in a writer’s life that called for some distraction. That’s all she wrote. Read More
COUNTDOWN IS ON
WITH LOVE AND SUGAR
CHECK BACK SOON AS WE HAVE OUR HANDS IN FLOUR
Spring is prom season and abundant details must be attended to, some familiar to this writer. Others not so much. Read More