Breads: Cinnamon Donut, Cinnamon Swirl Donut, Lemon Blueberry Loaf, Starbucks Lemon Loaf, Lemon Loaf, Lemon Cottage Loaf / Christmas Baking by Margaret Ullrich

Okay… we’re dashing down the icy Christmas highway.
It’s all going to hit the fan in seven days.


Unless you’ve managed to find something as life changing and important as the Red Ryder Carbine Action 200-shot Range Model air rifle from Jean Shepherd’s A Christmas Story, everyone’s main focus is going to be on what you are going to feed them.

Think about about all the most important Christmas movie scenes:
The Cratchit’s family dinner - the one with Tim’s big ‘God bless us, everyone’ scene - in each and every version of A Christmas Carol
The lime jello with cat food that accompanied the Griswold’s overcooked turkey that exploded in National Lampoon's Christmas Vacation
Nora racing to get the last can of Mel's Hickory Honey Ham in Christmas with the Kranks
The reaction the whole neighbourhood had when Nora confessed that she couldn’t get the ham and they would have to feast on smoked trout

No doubt about it.
Your meal will have an audience who will be taking note and recording every little detail of your dinner, from soup to nuts.
Most likely they’ll also be posting pictures on Facebook.
No pressure.

Come to think of it, food played an important part in A Christmas Story.
Remember when, after the excitement from unwrapping the gifts was over, the Bumpus’s hound dogs broke into the Parkers’ home and devoured their turkey?
Destroying their chance of having turkey leftovers in all its tradition forms.
The last memory Ralphie had of that Christmas was the Chinese turkey they were introduced to in the Chinese restaurant.
THE. LAST. MEMORY.

Yes, food is THAT important.

If you haven’t baked a fruitcake, all’s not lost.
These breads don’t need to age.
They can serve as a brunch or as a dessert.

Well, it’s a start.


Hints:

If you do not have buttermilk add a tablespoon of lemon juice or vinegar to one cup milk and let sit five minutes. Stir and use.

About the Cinnamon Donut Bread…
For seasonal twists use pumpkin pie spice or cardamom instead of cinnamon.

This loaf is ideal for breakfast, snacks, or an after dinner dessert.
Wrapped, this loaf stays moist for up to three days. it can also be frozen for up to 2 months. Thaw at room temperature.


About the Starbucks Lemon Loaf (Copycat)…
For a brighter flavour use more lemon zest and a touch less extract.
Don’t overmix when you add the dry ingredients. Small lumps are okay.
Avoid overbaking for the moistest texture.
Store in airtight container to store at room temperature for up to 5 days.
Wrap cooled loaf tightly and freeze for up to 3 months. Thaw overnight in fridge before serving.


About the Lemon Cottage Loaf…
Two lemons will be enough for both the juice and zest needed.

Start with one tablespoon juice, cream and sugar for the icing. Add more sugar if the icing is too thin, because you want the icing thick, but still pourable.
Add 1/2 teaspoon more of liquid if it’s too thick.

When the bread is completely cooled, and the icing is hardened store in an airtight container. You can store it at room temperature for 4 to 5 days.
Don’t store the lemon loaf cake in the fridge or it will dry it out quicker.
This lemon loaf can also be frozen for up to 6 months. Thaw at room temperature.

 

                      Cinnamon Donut Bread

Preheat oven to 350° F
Grease a 9x5-inch loaf pan or line with parchment paper.

For the Cinnamon Sugar Topping:
1/2 Cup granulated sugar
1 teaspoon cinnamon
Stir together.

 

For the Donut Bread:
Place in a medium bowl
2 large eggs
1 Cup buttermilk
1/2 Cup unsalted butter, melted
2 teaspoons vanilla extract
Stir together.

Place in a large bowl
2 Cups flour
3/4 Cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
Stir together.
Pour the wet mixture into the dry ingredients.
Stir gently until just combined.
Pour the batter into the prepared loaf pan.
Bake for 45 to 50 minutes, or until a toothpick inserted in the centre comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
Brush the top with
1/4 Cup unsalted butter, melted
Sprinkle over the top the cinnamon sugar topping.
Slice and serve warm or at room temperature with butter or honey.


                                      Cinnamon Swirl Donut Bread

Preheat oven to 350° F
Grease an 8x4-inch loaf pan.

For the Cinnamon Sugar Topping:
Place in a large plate.
1/4 Cup sugar
1/4 Cup light brown sugar, packed
1 teaspoon cinnamon
Stir together and set aside.

For the Donut Bread:
Place in a small bowl
1 1/2 Cups flour
2 teaspoons baking powder
1/2 teaspoon salt
Stir together.

Place in a large mixer bowl
1/2 Cup butter, softened
1 Cup sugar
Beat together until light and fluffy, about 1 minute.
Add
2 large eggs
1 teaspoon vanilla extract
1/2 Cup sour cream or Greek yogurt
Mix until smooth.

Add half of the flour mixture to the bowl. Stir just to blend.
Then add
1/4 Cup milk
Blend together, then add
Add the remaining flour mixture. Stir just to blend.
Then add
1/4 Cup milk
Stir just to blend.

Remove 1 Cup of the batter and place in a small bowl.
Stir in
1 Tablespoon molasses
2 teaspoons cinnamon

Pour half of the original batter into the prepared loaf pan.
Cover with the cinnamon / molasses batter.
Pour the remaining original batter on top.
Using a butter knife, swirl the layers together a bit.

Bake for 50 to 60 minutes, or until a toothpick inserted into the centre comes out clean.

Remove pan from oven, place on a wire rack and allow to cool for 10 minutes.
Run a knife around the edge, remove the bread from the pan, and transfer bread to a wire rack to finish cooling completely.
Make sure the loaf is cooled completely before adding topping. Otherwise, it will be too soft and could break when you try to lift and dip it.

Brush the top and sides of the loaf with
1/4 Cup unsalted butter, melted
Dip the top and sides of the loaf into the sugar mixture.
Slice and serve warm or at room temperature.

                      Lemon Blueberry Loaf

Preheat oven to 350° F
Grease and flour a 9x5-inch loaf pan.

Place in a small bowl
1 Cup fresh or frozen blueberries
1 Tablespoon flour
Toss together and set aside.
Place in a medium bowl
1 2/3 Cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
                                                      Stir together.

Place in a measuring cup
1/2 Cup milk
1 Tablespoon lemon juice
1 teaspoon lemon extract
Stir together.

Place in a large mixer bowl
1/2 Cup butter, softened
1 Cup sugar
Cream until fluffy.
Add, one at a time,
2 large eggs
Beat well after each addition.
Add alternately, making 3 dry and 2 liquid additions
the flour mixture
the milk mixture
Fold in
the floured blueberries

Pour batter into prepared pan.
Bake for 50 to 60 minutes, or until a toothpick inserted in the centre comes out clean.
Cool in the pan for 10 minutes before removing to a wire rack.
Run a knife around the edge, remove the bread from the pan, and transfer bread to a wire rack to finish cooling.

For the Lemon Syrup:
Place in a small saucepan
2 to 3 Tablespoons lemon juice
1 Cup confectioner’s sugar
Stirring constantly, cook over low heat until it thickens slightly.
Pour over the cooled bread and allow to cool completely before cutting.
 

           Starbucks Lemon Loaf (Copycat)

Preheat oven to 350° F
Spray a 9×5-inch loaf pan with cooking spray.
Set aside.

Place in a large mixer bowl
1 Cup sugar
3 large eggs
1 Cup sour cream
Beat until smooth.
While mixing on low speed, gradually add
1/2 Cup vegetable oil
Zest of 1 large lemon
2 Tablespoons lemon extract
1/2 teaspoon vanilla extract
Beat to combine.
Stir in
1 1/2 Cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Stir until just combined.

Pour batter into the prepared loaf pan.
Bake for 40 to 45 minutes, or until a toothpick inserted in the centre comes out clean. If browning too much, tent with foil during the last 10 to 15 minutes.
Allow the loaf to cool completely in the pan.
Transfer bread to a wire rack to finish cooling completely before glazing.

For the Glaze:
Place in a medium bowl
1 Tablespoon lemon juice
1 Tablespoon milk
Stir together, then gradually add
1 Cup confectioner’s sugar (more if needed for consistency)
Beat until smooth.
Drizzle over cooled loaf.
Let set, then slice and serve.


                                      Lemon Loaf (Starbucks Copycat)

Preheat oven to 350° F
With a pencil, trace the bottom of the pan on a piece of waxed paper and cut out with scissors. Line the bottom of a 9x5-inch loaf pan with a piece of waxed paper. Spray the pan and paper with non-stick baking spray.
Set aside.

Place in a medium bowl
1 1/2 Cups flour
1 (3.4 oz. package) instant lemon pudding mix
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Stir to combine.

Place in a large mixer bowl
3 large eggs
1 Cup sugar
2 Tablespoons butter, softened
1 teaspoon vanilla
1 Tablespoon lemon extract
1/3 Cup lemon juice
1/2 Cup oil
3/4 Cup plain Greek yogurt
Blend until evenly combined.
Gradually add the dry ingredients, stopping to scrape down the sides of the bowl, until just combined.
Pour batter into the prepared pan.
Bake for 55 minutes, or until a toothpick inserted in the centre comes out clean.
Remove pan from oven, place on a wire rack and allow to cool for 10 minutes.
Run a knife around the edge, invert and remove bread from the pan, then remove the waxed paper from the bottom.
Transfer bread to a wire rack to finish cooling completely.

For the Frosting:
Place in a small mixer bowl
3 Tablespoons butter, softened
3 Tablespoons lemon juice
1 teaspoon lemon extract
Beat to combine.
Gradually add
1 1/2 Cups confectioner’s sugar
Beat until smooth and creamy.
Evenly spread the frosting over the top of the loaf.
Refrigerate to let frosting set completely before slicing.
Store any leftovers in an airtight container in the refrigerator.

                                       Lemon Cottage Loaf

Preheat oven to 350° F
Grease an 8 inch square baking pan.

Place in a medium bowl
1 1/2 Cups flour
1 teaspoon baking powder
1/2 teaspoon salt
Stir to combine and set aside.

Place in a large mixer bowl
1/2 Cup butter, softened
Cream until smooth.
Add
1 Cup sugar
Mix for 2 to 3 minutes, until light and fluffy, scraping down the sides of the bowl as it mixes.
While mixing on low, add one at a time
3 large eggs
Add
2 Tablespoons lemon juice
1 Tablespoon lemon zest
1 teaspoon lemon extract (optional)
1/2 teaspoon vanilla extract
Stir until just combined.
Add in half the dry ingredients mixing until just combined.
Add
1/4 Cup buttermilk
Blend in, then slowly mix in the remaining flour mixture.
Add
1/4 Cup buttermilk
Blend in.
Spoon the batter into the prepared baking pan and smooth the top evenly with a spatula.
Bake for about 45 to 55 minutes until a toothpick can come out clean.
Remove from the oven and place on a wire rack.
Let cool in the pan for 1 hour, then carefully remove loaf to continue cooling on the wire rack.
When the loaf is completely cooled, prepare the icing.

For the Icing:
Place in a small mixer bowl
1 Tablespoon lemon juice
1 Tablespoon heavy cream
Stir to combine.
Gradually add
1 Cup confectioner’s sugar
Beat until smooth and creamy.
Add more powdered sugar if the glaze seems too thin.

Pour glaze over the loaf. Let the glaze set completely before slicing and serving.
Slice and serve.

                                                        ~~~

I also wrote the following essay about Christmas traditions for our CKUW radio show ‘2000 & Counting’.
Over the years our listeners asked for some seasonal stories to be repeated.
They seemed to like being reminded that we were all in the same holiday boat, a communal ship which made us feel like we were all sinking fast.

Ah… Christmas shopping, holiday customs, holiday baking…
Why do we do it?

I don't know about you, but as far as I'm concerned, there are two questions no one should ever ask a woman. 



The first is "How old are you?"

The second is "Have you done your holiday baking yet?”



Why is it that, when the thermometer falls, we're supposed to bake?  
Does the Queen whip up a fruitcake before writing her speech?


I don't think so.  



Holiday baking has been with us an awfully long time. 
Did you know that ginger was popular in Greece over 5,000 years ago? The Egyptians were eating gingerbread when the great pyramid of Cheops was just a brick and a prayer. I wonder what their gingerbread men looked like.


A few years after Egypt's building boom, an English King and his hunting party got lost in a blizzard on Christmas Eve. Well, they were clever lads full of English pluck, so they threw everything they had - meat, flour, sugar, apples, ale and brandy - into a bag and cooked it. Wallah!! Plum pudding. The Iron Chef would've been proud.  



On Christmas Day in 1666, Samuel Pepys wrote in his diary that he had risen earlier than his wife Who was desirous to sleep having sat up till four this morning seeing her maids make mince pies. 

I really admire Mrs. P. She just sat and watched her maids do the work, yet her husband felt guilty about her workload. How did she get him to suffer like that?



Some Christmas carols seem a little too focused on food. For example:

            Now bring us some figgy pudding and a cup of good cheer!

            We won't go until we get some, so bring it out here.
Those were somebody's friends? Somebody should've called the cops.


Holiday baking has followed us into modern times. The 1970s was the decade of old time family television shows like The Waltons and memoir books. 
Have you ever browsed through a memoir book? They reminded us of times like this...


Evenings when a cold blustery wind howled outside were perfect for sorting through recipes. They were cozy times. The children were sitting at the oak table helping Mama chop fruit and raisins. Papa was cracking and shelling nuts and crushing fresh spices in the grinder.

Isn't that sweet? Sentences like that convinced me that if we did things just like people did before television was invented, the world would be a kinder, gentler place.



We'll never know. Paul told me, in no uncertain terms, that he was too busy to grind nuts for a cake he didn't even want. 
Alright. Scratch Paul grinding his nuts. I bought ground nuts.


Step two... the batter had to be mixed. Back to that memoir...

When all the fruits were in, Grandmother called, 'Come, stir the batter!' 
We all took turns giving it a stir - clockwise for good luck - and made a wish.



I made a batter, threw in the fruits and called out, "Come, stir the batter!"



Carl pointed to the electric mixer sitting on the counter and said that he was staying on the eighth level of his computer game, The Temple of Ra. He also told me, in no uncertain terms, that he was too busy to stir batter for a cake he didn't even want.



I stirred the batter, clockwise.


Don't ask what I wished.



It's been downhill ever since. Do you know about the charming Swedish custom of hiding a whole almond in a serving bowl of rice pudding? The lucky person who finds the almond has to get married or do the dishes. Either my husband or my son - the fink never confessed - managed to swallow the almond every time.



I tried the German version - whoever finds the almond receives a marzipan pig. By then Paul and Carl had their own tradition: swallowing the almond. I felt so guilty looking at that poor rejected pig. 
I started my own tradition and ate him... along with the cake.



 
There's a Christmas carol that goes
Christmas is coming, the goose is getting fat...


Well, the goose isn't the only one.

Folklorama: Grand-pères and Bannock

Grand-pères

Happy Canada Day!!

In honour of the occasion I thought we should take a look at the two Canadian pavilions which were held in 1980: the Canadien-Français Pavilion and the Native Canadian Pavilion.

The Canadien-Français Pavilion was held at 340 Boul Provencher in St-Boniface, the French section of Winnipeg.

That’s 340 Provencher Boulevard, if you’re not familiar with the area.

The pavilion was sponsored by Les Danseurs de la Riviére-Rouge, who also performed the gigues.

There were displays of the traditions, crafts, literature, music and history of the French-Canadian community.

Le Beau Temps, “special instruments”, and fiddlers also appeared on stage. 

There was plenty of food: traditional pea soup, six pâtes (composed of meat and pastry), meat ball stew, farmer’s bread, pâte, and corn on the cob, to be enjoyed with the drink, Caribou, along with domestic beers and liquors, juices and soft drinks.

In addition to Grand-pères, there were generous servings of tart au sucre (sugar pie), raisin tarts, and apple and maple syrup pie for dessert.

The show was always lively and the atmosphere filled with the spirit of Bienvenue!

Tansi! The Native Canadian Pavilion, at 465 Alexander Avenue, was sponsored by the Indian and Metis Friendship Centre.

The entertainment there was also energetic, featuring Pow-wow, jigging, and square dancing.

The menu wasn’t as extensive as other pavilions, but it was hearty: buffalo meat and wild rice served with bannock, a flat bread made with oat or barley flour. 

The program noted that: 

“Alcoholic beverages will not be served during the Pow-Wow or after 11:30 p.m.”

This year’s Folklorama has three Canadian pavilions:

Pavillon canadien-français

First Nations Pavilion

Metis Pavilion

Be sure to come by and visit, eh!

Hints:

Here’s the English translation for the Grand-pères (Grandparents) recipe:

Syrup

3 Cups of water

2 Cups brown sugar

1 Tablespoon butter

1 Tablespoon maple essence

Dough

1/2 Cup white sugar

1 Tablespoon butter 

1/2 Cup milk

1 1/2 Cup flour

2 teaspoons baking powder

pinch of salt

1 teaspoon vanilla 

Mix in a large saucepan the first 4 ingredients to make the syrup. 

Bring to the boil.

Mix together the ingredients for the dough. 

Using a large spoon, place scoops of batter in the syrup.

Cook 14 minutes.

You’re welcome!

                        Grand-pères 

Syrop

3 tasses d’eau

2 tasses sucre brun

1 c. table beurre

1 c. table essence d’erable

Pâte

1/2 tasse sucre blanc

1 c. table beurre

1/2 tasse lait

1 1/2 tasse farine

2 c. thé poudre à pâte

pincée de sel

1 c. thé vanilla

Mélange dans une grande casserole les 4 premiers ingrédients pour faire le syrop. Emmener à l’ébullition.

Mélanger ensemble les ingrédients pour la pâte. Déposer par grand cuillère dans le sirop.

Cuire 14 minutes.

                        Bannock  

Sift together in a large bowl

3 Cups flour

1/2 teaspoon salt

3 Tablespoons baking powder

Melt in a small pot 

1/2 pound lard or shortening

Add to the dry ingredients.

Stir in

1 1/2 Cups cold water

1 1/2 Cups cold milk

Stir until the flour is doughy.

Keep adding flour until the dough does not stick to your hands.

Pat it down into a square pan.

Bake in 400º F oven for 40-45 minutes.

Anna Sultana’s Halloween Barmbrack, The Orionid Meteor Shower & The Full Hunter’s Moon

Can you believe it? 

October is more than halfway gone.

That means it’s almost time for Halloween!

The holidays, especially the ones late in the year, were a hectic time for Ma.

Not only did she have a ton of Maltese recipes to prepare, but she also had to include recipes that we had learned from our neighbours and her co-workers, as well as those recipes that had become a part of Maltese traditions by way of Napoleon and the British navy.

Yes, Napoleon. 

Recipes used every way they could to find their way into Ma’s recipe files.

One such recipe, along with its Halloween traditions, is Barmbrack, an Irish tea bread filled with raisins and dried fruits.

It was a popular item to enjoy at 4 o’clock in Malta, where it was served as toasted slices with butter, along with a nice hot cup or two of tea.

Barmbrack also has a Halloween tradition attached - the loaf is baked with small items mixed into the batter, and they are supposed to foretell a person’s future:

• a bit of cloth meant bad luck or you would be poor
• the coin meant you would enjoy good fortune or be rich
• the ring meant you would marry within the year
• the pea meant you would not marry that year
• the stick meant you would have an unhappy marriage or be in disputes
• the medal, usually of the Virgin Mary, meant you would be going into the priesthood or convent (The medal isn’t usually included any more.)

Hopefully each person’s slice would have one of the items.

Of course there was always the risk that a nice thick slice could hold a weird combination - such as both the pea and the ring - or nothing at all.

Well, cooking and holiday customs are not exact sciences!

Hints:

You can use just raisins (your choice as to kind) or a mixture of raisins, currants, cherries and citrus peel. 

This is a great recipe for using up bits left over from baking a fruitcake. 

The dried fruit should marinate for 8 hours or longer.

You can prepare the fruit the day before and bake the next afternoon for your tea time.

Some dried fruits absorb more liquid than others so you might need to add more tea. 

To be ready, have some extra cold tea on hand.

It also works fine replacing the egg with a tablespoon of applesauce.

Barmrack is best served fresh and warm but will last for up to five days.

I remember noticing that the grownups would often brush their slices with a syrup that wasn’t offered to us kiddies.

Our parents would also add a drop or two of the syrup to their tea.

Well, they needed some fortification for the upcoming holidays!

         Whiskey Syrup

Place in a saucepan

1/4 Cup water

3/4 Cup granulated sugar

Juice from 1/2 lemon (about 2 Tablespoons)

Heat over a medium burner. Do not stir. 

Swirling the pot occasionally, boil the mixture until it’s a dark golden brown. 

When the mixture is dark, remove from heat and add 

1/2 cup cold water 

2 Tablespoons whiskey

Bring the mixture back to a boil. 

Cook for 1-2 minutes, until everything is combined. 

Lightly brush slices of bread with the syrup and add a nice spread of good butter.

It's also delicious in a cup of tea or coffee.

If there was time, Ma made this special butter for us kiddies.

         Honey Butter

Place in a small bowl 

3 Tablespoons salted butter at room temperature

1 Tablespoon liquid honey

Mash together until well combined.         

                                   Barmbrack

Place in a bowl

1 1/3 Cups dried fruit 

1 1/4 Cups cold strong black tea

Place the bowl in the fridge and let the raisins soak 8 hours or overnight.

After a few hours you could check to see if they need more liquid.

Grease well an 8 x 4-inch loaf pan

Preheat the oven to 350° F

Combine in a large bowl 

2 Cups flour

3/4 Cup brown sugar 

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1 teaspoon ground cinnamon

4 teaspoons baking powder

the cloth, coin, ring, pea, stick and medal (optional) 

Stir in

the marinated fruit

Add

the tea left from marinating the fruit

1 egg

Stir together. If the batter looks too dry add a bit more cold tea.

Pour the batter into the prepared pan.

Bake at 350º F for 1 hour. 

If the top is browning too quickly, place tin foil lightly over the top. 

It is ready when it’s golden brown on top and sounds hollow when tapped.

Serve warm with butter and/or jam.

Don’t forget to make a pot of your favourite tea or coffee.

About the sky, thanks to the folks at The Farmers' Almanac…

October 21 & 22 - The Orionid Meteor shower peaks! This shower is the cosmic dust from the most famous comet, Halley’s comet. The meteors appear to emanate from a point near the Orion-Gemini border in Orion’s upraised club, hence the name. View overhead from 1 to 2 a.m. local daylight time until dawn; you may see 20-25 meteors per hour. 

But the waxing gibbous Moon may interfere with viewing.

October 24 - The Hunter’s Moon will be astronomically full at 12:45 p.m. In this phase, the entire disc of the Moon is fully illuminated by direct sunlight. Though the Moon is only technically in this phase for a few seconds, it is considered “full” for the entire day of the event and appears full for three days so you can get out and enjoy it! Learn more about how this Moon got its name in our short video.

October 31 - The second of two Last Quarter Moon phases this month, at 12:40 p.m. In this phase, the Moon looks like a half-Moon in the sky. One-half of the Moon is illuminated by direct sunlight while the illuminated part is decreasing, on its way to the New Moon (invisible) phase.

The Last Quarter Moon is at perigee (twice in one month!) at 4:22 p.m., meaning it’s at its closest point to Earth in its orbit. The reason we’re seeing the second Moon at perigee is that the lunar calendar is 29.5 days long, which is shorter than our Gregorian calendar.

Anna Sultana’s Rum Granita, Full Buck Moon and the longest Lunar Eclipse of the Century

A couple of years ago, during another heat wave, I posted the recipe for Ma’s lemon granita.

It was something we grew up with, as Ma often had it in the freezer during the summer.

She always served it to us when the thermometer rose.

Our parents, I noticed, had something similar, but a bit darker in colour.

They were having rum granita, which has a bit of a kick.

Granita uses a simple syrup as a base for a cold dessert.

it’s not as fruity as a sorbet.

But you can serve it plain or with as much fresh fruit as you want.

Granitas don’t require any special equipment at all.
All you need is water, coffee, a bit of sugar, and your favourite alcoholic beverage.
Don't wan't alcohol? No problem. The lemon granita is a crowd pleaser. 

Hints:

If you decide to use a spiced rum you should know that they can have a spicy chocolate flavour.

Vodka also gives a kick, without the colour or chocolate taste, if you want something lighter to serve with summertime fruits.

As with the lemon granita, the measurements are a starting point.

If you want it sweeter or stronger, no problem.

Adjust the amounts of coffee and / or sugar.

It’s like making a cup of instant coffee.

You don’t exactly measure the coffee crystals or the sugar. You just suit yourself.

If, after you've first placed the container in the freezer, the slush has become as hard as a rock, don’t panic.

You can leave it at room temperature and eventually it will be soft enough to scrape.

If, when you are ready to serve it, it has frozen too hard, let the granita sit at room temperature for a few minutes. Then work the mixture with the fork.

                        Rum Granita

Serves 8-10 servings

In a small pot combine 

1/3 Cup dark brown sugar, firmly packed

1 Cup cold water

Stir over medium heat to make a simple syrup. 

Once the sugar has dissolved, remove the pot from heat.
Set the simple syrup aside.

Place in a large container 

1 Cup ground coffee

5 Cups cold water

Stir until completely blended. 

Allow to sit at room temperature for 18 to 24 hours.

Strain the cold brew through a fine sieve and discard the grounds. 

Stir in

the reserved simple syrup 

1/2 Cup rum, or other alcoholic beverage

Transfer to a 9 x 13 inch metal pan and cover with plastic wrap. 

Place in the freezer for 45 minutes. 

Remove and scrape the mixture with a metal fork or spoon, then return it to the freezer.

Repeat this step every 30 to 45 minutes for about 4 hours.

You want the mixture to resemble shards of ice.

It can be served as is, or with berries or sliced fruit.

About the sky, thanks to the folks at The Farmers' Almanac…

The Moon’s closest companion in the sky is our ringed-planet Saturn - so close they fit within the same binocular field. Look to the South to spot these two only 2 degrees from each other.

July 26 - Mars comes into opposition in our sky for the first time since May 2016. At opposition, Earth as the third planet from the Sun passes between the Sun and a superior planet which in tonight’s sky is Mars. This results in Mars shining at its brightest in the skies.

July 27 - Full Moon! Longest lunar eclipse of the 21st Century! At 4:20 p.m. EDT there will be a Full Buck Moon.

This also presents the longest lunar eclipse from 2001-2100, lasting a whole 1 hour and 43 minutes. There is a catch however - if you live in North America you won’t be seeing any of this historic event as its primarily visible in the Eastern Hemisphere. Read more about it here. 

The planet Mars will reach “opposition,” the moment when the Sun, Earth, and Mars form a straight line. When a planet reaches opposition, it lies exactly opposite the Sun in the sky: It rises at sunset, reaches its highest point in the sky at midnight, and sets at sunrise.

July 30 - Catch the daytime Moon this week! No matter where you are on Earth, look to the West after sunrise to see it in a clear blue sky during the day. The Moon is now in a waning gibbous phase causing it to rise after nightfall and setting westward after the Sun rises.

July 31 - Mars will come within 35,784,000 miles of Earth at 3:50 a.m. Eastern Daylight Time, which is within about 1.1 million miles of the closest it can possibly come.

Just so you know… starting on July 26 there’ll be a Mercury retrograde in Leo. It will last until August 18, when Mercury goes direct.

Anna Sultana’s Sweet Heart Pound Cake for Mother’s Day

The weather’s been so odd lately.

Guess what - Mother’s Day is this weekend.

You’ve been reminded.

A light cake goes well with anything, whether it's a formal meal or a barbecue.

Speaking of Mothers and cake, I just remembered a cake that Ma surprised us with one Spring day.

She told us that the clipping said that it had a sweet tart flavour.

I forget who started it, but we started to tease her about making a sweet heart cake.

Well, you know how family jokes go… from then on we called it Ma’s Sweet Heart Cake.

And we enjoyed it every time she made it.

Actually, that name suits it.

It’s delicious and uses up whatever you have in your fruit bowl.

In my book, anything that is that accommodating is a sweet heart of a recipe.

Hints:

You can line a greased regular loaf pan with parchment paper leaving about a 2 inch overhang on the sides, so that you can remove it easily.

This is a cake that is open to suggestions.

You can use 1 Tablespoon each of your favourite three from the following: orange zest, lemon zest, lime zest and grapefruit zest, finely grated, instead of 3 Tablespoons of just one type of zest.

Or you can use half and half, or two to one. Your choice. It’s your cake.

Zest is a handy thing to have. You can wrap zest in plastic wrap or aluminum.

You can also place it in a small freezable bag or container.

It stays good up to a month.

Instead of the orange or lemon extract you can use 2 Tablespoons of any citrus juice or vanilla extract in the cake.

You can also top the cake with a Simple Syrup:

Place in a heatproof measuring cup or bowl

3  Tablespoons water

Heat water in a microwave until hot. 

Add 

1/4 Cup sugar

Stir to dissolve. 

Stir in 

1  Tablespoon lime juice

1  Tablespoon lime zest, finely grated

Allow simple syrup to cool to room temperature. 

Brush the simple syrup over the completely cooled cake. 

Let the simple syrup soak into the cake before serving, at least 15 minutes.

About the syrup… 

instead of the lime juice and zest, you can use orange, lemon or grapefruit.

If you’re in a rush, or Mom prefers a dusting of confectioners’ sugar, that works, too.

Like I said: it’s your cake.

Your Mom prefers banana pound cake? No problem. Make

Anna Sultana’s Banana Pound Cake With Caramel Glaze

                                                Sweet Heart Pound Cake

Heavily grease and flour a 9 x 5 inch loaf pan

Sift together in a medium bowl

1 3/4 Cup + 1 Tablespoon flour

1/2 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

Set aside.

Combine in a small bowl

1/4 Cup sour cream

1  teaspoon orange or lemon extract

3 Tablespoons of orange, lemon, lime or grapefruit zest, finely grated (or see hints)

Set aside.

Preheat oven to 350º F

Place in a large mixer bowl

1 Cup butter

1 Cup + 2 Tablespoons sugar

Beat until light and fluffy, about 5 minutes.

Add, one at a time, beating well after each addition

4 large eggs

Add half of the dry ingredients into the large mixer bowl.

Blend on low speed until just combined. 

Add in all of the sour cream mixture. Mix until well blended. 

Add in the remaining dry ingredients. Blend just enough to combine.

Pour the batter into the prepared pan.

Place into the preheated oven. 

Bake for 70 to 75 minutes.

A toothpick inserted into the centre should come out clean.

Remove from oven and allow the loaf to cool in the pan for 10 minutes. 

Run a knife around, between the cake and the cake pan, to loosen the cake.

Carefully remove the cake from the pan.

Place onto a wire cooling rack to cool completely.

When cooled, place the cake on a pretty serving platter.

While the cake is baking, prepare the frosting:

                                                Frosting 

Place in a medium bowl

3 Cups confectioners' sugar

1 teaspoon lemon or orange extract

Add 

1/4 Cup water gradually, beating until the glaze is  smooth.

Spread the frosting over the cake.

Sprinkle over the top

3 Tablespoons of lemon or orange zest, finely grated

About the sky, thanks to the folks at The Farmers' Almanac…

Look to the southeast after dark to see Jupiter, shining at magnitude -2.5 in Libra. The king of the planets reached its opposition to the Sun on May 8th, so it’s up practically all night this month. Jupiter is edging slowly westward toward from the 2½-magnitude star Alpha (α) Librae (Zubenelgenubi) nearby.

May 15 - New Moon, 7:48 a.m. In this phase, the Moon is not illuminated by direct sunlight and is completely invisible to the naked eye.

May 17 - Look to the west-northwest sky at dusk to see the slender crescent Moon, 9-percent illuminated, to the left of the brilliant planet Venus. Venus hangs at practically the same height, moderately low in the west-northwest during twilight all through the month of May.

Anna Sultana’s Raspberry Sorbet and Simple Syrup

In my recent post about Ma’s lemonade recipe I mentioned that it could be frozen into a slushy or popsicle-like dessert.

Well, the kiddies aren’t the only ones who love something cold during hot summer days. 

Sure, you could stock up on ice cream.

But even ice cream can become a bit boring if you have it day after day.

It’s easy to make your own frozen desserts.

Sorbet is an easy to make, cool way to eat fruit.

It tastes great and the kids can help you make it.

It doesn’t have any milk or cream, so it’s perfect for dieters, or for people who want or need to avoid dairy products. 

Some say that the Roman Emperor Nero invented sorbet during the first century AD.

He had runners along the Appian way pass buckets of snow hand over hand from the mountains to his banquet hall where it was then mixed with honey and wine.

Relax.  This recipe is way easier.

No runners, snow, buckets or mountains required.

Hints:

The simple syrup can be prepared a day or two in advance.

Just keep it stored, covered, in the refrigerator until you’re ready to use it.

Actually it’s a good idea to have simple syrup on hand for drinks like lemonade, so it’s a good idea to make a bit extra.

If you’re making the sorbet the same day you’re making the syrup, speed the cooling by pouring the syrup into a bowl, then placing the bowl in a larger bowl of ice.

Stir the syrup until it cools.

If you want to use fresh lemon juice, you’ll need 1 to 2 lemons to get enough juice.

The vodka helps the sorbet freeze smoothly.

Don’t worry - the kids won’t get drunk from the sorbet.

On second thought, if they’re making it, maybe you should be in the same room when they are adding the vodka.

For a blueberry sorbet, use five cups of blueberries.

You can also experiment with other berries, such as strawberries.

Use lime juice instead of lemon juice for a less tart flavour.

Like it tart?  Use cranberries.

                        Simple Syrup

Place in a medium saucepan

1 1/4 Cups sugar

2 1/4 Cups water

Bring it to a boil over medium heat.

Then turn down the heat to low.

Continue to cook, stirring constantly, until the sugar is completely dissolved.

Remove from the heat and allow the syrup to cool.

                        Raspberry Sorbet

Combine in a blender

6 cups raspberries

1/4 Cup + 2 tablespoons lemon juice

Process until very smooth.

Pour the fruit through a fine sieve or strainer which is over a large bowl.

Press down on the solids to get a smooth mush in the bowl. 

Discard any leftover skins and seeds in the sieve.

Add to the mush

1 1/4 Cups simple syrup 

1 – 2 Tablespoons vodka 

Stir together until well combined.

Cover and place in the refrigerator to chill for at least 8 hours.

When the mixture is thoroughly chilled, remove from the refrigerator.

Pour the sorbet mixture into a shallow pan, cover with foil, and place in the freezer. 

After 30 minutes or so, remove and beat the mixture using electric beaters or a sturdy fork. 

This will break up the ice crystals that form and make the mixture freeze more evenly for a smoother sorbet.

Recover the sorbet with the aluminum foil. 

Place the sorbet back in the freezer for 30 minutes.

Remove and beat the mixture using electric beaters or a sturdy fork.

Repeat this process every 30 minutes, until the sorbet is too hard to beat.

Scoop into a resealable container and freeze until ready to serve.

You can serve it as is, or garnish each serving with fresh fruit.