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Archive for October, 2014

The raspberries have continued to come in so I’ve rl3 been working through some baking options. Considering how happy we were with the apple fritter loaf recipe from Tess, I thought it was worthwhile to see if it could be adapted to use the raspberries. Since I didn’t want to kill their flavour with the cinnamon, we decided to go with chocolate. Once they are cooked raspberries can be a bit more bitter than apples so I also needed to increase the sugar just a little. What I went with was around a tablespoon of hot chocolate powder and a bit of the ground vanilla in addition to listed sugar. That seemed to give us the chocolate accent we wanted as well as balancing the sweetness a bit better. I also added a teaspoon of corn starch too. The berries were a bit more liquid than apples and the cornstarch thickens them just enough. (sugar, cornstarch and chocolate were mixed together, then added to the fruit) We cooked it around 10 minutes longer and that made sure it was fully done, all the way through. (the parchment paper liner is also pretty necessary) The raspberry flavour came through strong and clear, but they weren’t bitter or overpowering and were a good balance to the vanilla cake that makes up the bulk of the loaf. I did go a bit overboard with the amount of raspberries on the first attempt and had a catastrophic structural failure. (4 cups was too many) At least it tasted good, but staying around or under, 2 cups of the raspberry mixture is needed if you want a loaf instead of a baked pudding. We like lots of raspberry, but sticking to 1 to 11/2 cups of fruit would make the chocolate more noticeable and the loaf much more solid. I also stuck with the vanilla cream glaze, but you could drizzle the top with melted chocolate to increase the chocolate aspect.

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As the temperature dropped this past week, the insects were getting sluggish. mon1 I had a bumblebee get tangled in my hair while raspberry picking and didn’t even notice her until she had warmed up a bit and made some buzzing noises, once we were back in the shop. She was still slow enough that I was able to pop her into a dish and take her back outside without a problem. I also found this Monarch in the new bed around the wellhead. I think it is one of this years crop, since it was so perfect and clean. The older ones I’ve seen look a bit worn. It had come in for one of the flowers and seemed to be trying to warm up a bit before heading off. In the late season insects we also had this extremely pregnant praying mantis pm3 show up in the back garden. She could barely walk and was clearly looking for a place to lay her egg sack. I’m hoping she found a suitable spot on the property since predatory bugs are something we want more of. I’ll be keeping my eyes open for a herd of little mantises next spring!

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It’s been a good year for quite a number of fruits and a local friend fritloaf let us pick a bunch of apples from their feral tree. The tree is huge and probably in the 100 to 150 year range. The apples, while small and with the typical deformations of untreated fruit, are clearly Macintosh’s, or closely related. I chopped up a few for a trial run with them and made this apple fritter loaf. It was a quick and easy recipe and does satisfy the fall apple fritter cravings. I didn’t do much modifying for this, the first attempt, but did add some vanilla bean powder to both the loaf fritslice and the glaze and was happy with the depth it gave to the flavour. I also went with a parchment paper liner and I think it helped the crust as well as making sure the whole thing came cleanly out of the pan. I’d like try it again with a higher quality cinnamon, since I just used the generic stuff we have on hand.

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I don’t often get into shows in Toronto, mainly since the length TBOTB_toronto2014halloween-web of the drive makes it difficult to go back and forth but I will in town for Bazaar of the Bizarre on October 12th. I love that it is one where we can come in, set-up, do the show and break down all in one day! We’ll be right downtown at 6 Noble street. The Pia Bouman Ballet school. It’ll be open to the public from 11am to 8pm. While the bulk of what I’ll have with me will be the mutant stuffies and Steampunk pretties, there will also be some masks along, since it’s so close to Halloween. The gallery will be open as usual but of course, I won’t be available to talk about framing. If you are in Toronto and want to stop by, feel free to let me know if there is anything specific you want me to bring along. Especially important to talk to me in advance about masks since I’ll only have a few samples with me. I also won’t be bringing any of the Steampunk supplies to put out, but can certainly make sure to have special requests available for pick-up.

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