Today is a miserable day weather wise, sleet, snow, freezing rain, poor visibility and low clouds, everything is closed for the day. I would not venture out not worth it.
Will was watching a video cook show with Lori Brown who cooks in her home kitchen, she owns a farm 20 acres in Imboden, Arkansas. It is folksy and she has a heavy Southern Accent, I have to pay attention because I do not always understand her. She speaks slowly and all the recipes are easy to understand. She calls her husband Mr Brown. Imboden is a small community, pop 630, the biggest town is Jonesboro pop 77K. a 45 min drive.
So I decided to try to make her upside down pear cake with almonds or pecans. It was super easy to make and very good. She called for common pears which I took to mean Bartlett’s. You can watch her video on YouTube at Whippoorwill Holler. You can find this recipe on her site.
Here is the result.
Upside down pear with almond cake, Gâteau renversé aux poires et aux amandes
This recipe comes from the Culinary Institute in Charlottetown and is provided by Chef Ilona Daniels. I was thinking of a certain blogger Roijoyeux who prepares cakes every Sunday for his friend Tauche and spouse.
Swedish Princess Cake
Recipe Adapted by Chelsea Willis
2 cups whole milk
2 Tbsp vanilla
6 egg yolks
½ cup sugar
¼ cup cornstarch
4 Tbsp unsalted butter
In a pot over medium heat, heat the milk with the vanilla until it simmers. Turn off heat and let it sit. Mix egg yolks, cornstarch, sugar, and a pinch of salt. Slowly pour milk into the bowl, stirring constantly. Return to the pot and whisk 4 to 5 minutes over medium heat, until very thick. Add butter and stir until melted. Cover and refrigerate for at least an hour.
¾ cup cornstarch
¾ cup all-purpose flour
1 tsp baking powder
½ tsp salt
1 tsp almond extract (optional)
4 Tbsp unsalted butter, melted and cooled
Preheat the oven to 350 F and prepare a greased 9-inch springform pan. In a bowl, beat eggs and ¾ cup sugar until very thick and pale, about 5-7 minutes. Add almond extract. Add flour, cornstarch, salt and baking powder to egg and sugar mixture then fold to combine. Stir in melted butter just to combine. Pour batter into prepared pan and bake for 20-30 minutes, until golden. Let cool completely and turn onto rack.
TO ASSEMBLE YOU’LL NEED:
1 batch of vanilla custard
1 batch of sponge cake
4 Tbsp of your preferred jam
1 pound of fondant
2 ½ cups of heavy cream
2 Tbsp sugar
Green gel food coloring
When the cake is completely cooled, use a serrated knife to carefully slice it into 3 even layers. Divide the jam evenly between the first two layers, spreading a thin layer over the top. Next, add the sugar to the heavy cream and whip until it holds stiff peaks. Fold half of the whipped cream into the pastry cream, reserving the other half. Evenly divide the pastry-whipped cream mixture between the first two layers, spreading it carefully over the jam layer.
Stack the first two layers and then top with remaining cake slice. Use a spatula to shape the remaining whipped cream into a dome shape on top of the cake, then set the whole thing in the fridge for an hour to set. While the cake is chilling, knead your fondant until pliable. Add a small amount of green gel food coloring and knead until it reaches a light lime colour. Place it between two sheets of waxed paper and roll into a 16-inch diameter circle, large enough to cover the cake.
Take the cake out of the fridge and gently drape the fondant over the cake. Shape and smooth the fondant around the cake to get a clean appearance, then trim the edges and tuck them neatly under the cake. Decorate with a pink fondant rose on top or a sprinkle of powdered sugar.
In 1976 was the great year of the Montreal Summer Olympic Games, I celebrated by 20th Birthday that year in Montreal with my family. I do not remember exactly what I did, but I do remember attending the Opening Ceremonies of the Olympic Games. I had won excellent seats in the great stadium and it was exhilarating. Then in August I left to start my University courses at Ottawa U. So I arrived in Ottawa at the age of 20.
Today some 40 years later I am 60 and just celebrated with some 45 guests this great event here at home. Will arranged a wonderful party, the food was varied and very good, our guests were pleased. Instead of a cake we had 12 dozens of mini cupcakes in various flavours made by Thimble Cakes on Bank Street. Minou of BelFiore on Elgin street prepared a wonderful, delicate floral arrangement for the party. Everyone brought gifts in the form of fine Champagne, wine and single malt scotch, though the request had been made not to bring anything and with it an avalanche of good wishes and cards.
It was so good to see so many friends and old acquaintances, I feel honoured by their presence. Many of whom I have known for all these years and with whom I share so many life experiences here in Canada and abroad.
There has been many Birthdays in between in those 40 years, all around the World, from Istanbul, to Cairo, to Warsaw, to Chicago, to Rome, to Mexico City, To Amman, to Beijing.
What an incredible life it has been and now on the cusp of a new adventure, a new Province a new life. Life goes on with newness. One can only be thankful for all the many blessings.
My little sister came up from NYC with her husband and father in law and reminded me of stories my late parents use to tell about my birth and early childhood. So many stories, happy memories of a time long ago. Will, had gathered some old photos and everyone teased me about how I had not changed that much in 60 years.
Tutto iniziò con Memorie di Adriano, sulle strade dell'Impero Romano tra foto, storia e racconti! It all began with Memoirs of Hadrian, on the roads of the Roman Empire among photos, history and stories!
Telling the stories of the history of the port of Charlottetown and the marine heritage of Northumberland Strait on Canada's East Coast. Winner of the Heritage Award from the PEI Museum and Heritage Foundation and a Heritage Preservation Award from the City of Charlottetown