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Posts Tagged ‘martha stewart’

AlmasSutemeny_First

We had a grand 2-week visit with my Hungarian relatives, enjoying the many things that Toronto has to offer. During the annual street party, our dear neighbour (one of whom we do the Progressive dinners with) asked us all over to their place for a BBQ. I made dessert. I chose to remake the Martha Stewart Apple Cake that I previously posted here. It was so well received that My cousin asked for the recipe, so I will post this recipe in Hungarian for my kin in Budapest (English will follow).

Egy nagyon jó két hétes nyaralás volt a magyar rokonokal. Meglátogatunk mindent ami van Torontoba. Az este amikor az utca ünneplés volt, a kedves szomszéd (akikval közül csináljuk Progresszív vacsorákat) meg hivtak minket egy grillezésre. Én csináltam a desszertet. Úgy döntöttem, hogy meg csinálmon a Martha Stewart almás süteményét, amit korábban irtam rola itt. Annyira szereték, hogy az unokatestvérem kérte a receptet, így én hozzászólom a receptet magyarul (English recipe to follow).

Apple Cake

A tasty combo of cake and apples with a good dose of cinnamon. Egy finom torta almával és egy jó adag fahéjjel.

Almás Sütemény

Az eredeti recept it van.

Egy reczept csinál egy 23 cm kerék tepsit ami 8 – 10 cm magas, vagy két 20 cm kerék tepsit de csak 5 cm magas.

Hozzávalók:

  • szukor meghinteni a tepsit 
  • 195 g liszt
  • 12 g sütőpor
  • 5 g  só
  • 7 g fahéj puder, plusz egy kicsi a tepsinek és a pite tetejére
  • 85 g vaj, olvaszva
  • 170 g barna cukor, plusz egy kicsi a pite tetejére
  • 125 mL tej
  • 2 tojás, szobahőmérség
  • 2 nagy alma, hámozott és vékonyra szeletelve
  • 30 g vaj, plusz egy kicsi a tepsinek és a pite tetejére kis csipetkékb

Utasítás:

  1. A sütőt előmelegítjük 200 °C-ra.
  2. Ki vajazuk a tepsit egy kis vajal és meghintjük cukorral.
  3. A liszthez hozzáadjuk a sütőport, a sót, és a fahéj pudert és alaposan keverjük össze.
  4. Egy másik tálban jól megkeverük egy habverővel az olvasztott vajat, a barna cukrot, a tejet, és a tojást.
  5. Lassan a vaj keveréket a liszt keveréketel hozá adjuk és osze keverjük.
  6. Öntsük a tésztát az előkészített tepsibe és az almát egyenként rendezzük körbe szorokan amíg elfogy (ugy mint a kép).
  7. A pite tetejét meghintjük egy kis barna cukral és fahéjjal es kis csipetke vajjal.
  8. Sütjük amíg a teteje arany szinu és a gyümölcs meg van fóve, körülbelül 40-50 perc, vagy amíg a sütemény teszter (tiszta fogpiszkáló) a tészta közepének jön ki tisztan.
Apple Cake2

Perfect for dessert or afternoon tea. Egy tökéletes desszert, vagy délutáni cávéval.

Apple Cake

Original recipe may be found here.

Makes one 9″ deep spring-form pan cake or two 8″ slightly shallower round cakes.

Ingredients:

  • sugar for dusting pan
  • 195 g flour
  • 12 g baking powder
  • 5 g  salt
  • 7 g cinnamon
  • 85 g butter, unsalted and melted, plus a bit more for the pan and cake top
  • 170 g dark brown sugar, packed
  • 125 mL milk (I used skim)
  • 2 large eggs, room temperature
  • 2 large apples, peeled, cored and sliced into 2 mm sliced wedges

Directions:

  1. Preheat oven to 375° F. Butter a 9″ springform pan and line the bottom with parchment. Sprinkle with sugar and shake the pan to coat.
  2. In a large bowl, whisk together flour, baking powder, salt and cinnamon.
  3. In a medium sized bowl, whisk together melted butter, brown sugar, milk and eggs.
  4. Slowly fold the butter mixture into the flour mixture, just stirring until blended.
  5. Spoon the batter mixture into the prepared springform pan, smooth the top evenly.
  6. Arrange the apple slices in a circle closely together in the cake batter. Then press each piece of fruit gently down into the batter.
  7. Sprinkle over with the 2 tbsp brown sugar and cinnamon. Top the brown sugar by dotting the remaining 1 tablespoon of butter over.
  8. Bake until top is golden and the fruit has softened, about 35-50 minutes in a convection oven (fan oven for my European friends), or until a cake tester inserted in the centre comes out clean.
TheFamily

Our last lunch together on the back patio.

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Thank you to everyone who voted, the pumpkin carving contest was a close call, Witchy Pumpkin took the lead by a mere 8 points. YAY! Witchy pumpkin was my creation and JT carved Scary Pumpkin! I ended up carving two more on the day of, these one’s tested my skill in Surface Carving, and my only casualty was jabbing the exacto-knife into my forefinger! I only noticed when I was dotting blood all over my iPhone! Silly me. I really enjoyed carving these pumpkins so next year I’m upping the ante!

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Hooter. The pattern wouldn’t stick to the pumpkin
so I had to eyeball it!

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Mumford

On Friday October 25, JT and I went to the Delicious Food Show at the Better Living Centre at the CNE in Toronto. This show is only two years old but it’s really taken hold of the foodies in the city! Tickets for this show are $20 which would be expensive for a show, but if you take into consideration that there are no additional costs for the presentations, I think it’s a pretty good deal.
We didn’t really plan our visit and were very pleasantly surprised that we arrived in time to see Martha Stewart doing a live demo of her Raspberry Swirl Cheesecake, a recipe from her new cookbook called Cakes! You could purchase the cookbook and have her sign it but frankly there were too many rules to review and I got bored and moved on. While walking away, we practically bumped into Food Network Canada’s hottie, of Chuck’s Day Off, Chuck Hughes! I also found out that my friend Claudia was assisting him all day, sorry I missed you.

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Martha Stewart and her assistant making a raspberry ripple cheese cake from her new Cakes cookbook. It’s her 81st cookbook.

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Although the auditorium wasn’t large, they had two enormous monitors so you could see close up what she was doing.

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Chuck Hughes is a Montréal Chef with two restaurants and a very cool show on Food Network Canada called Chuck’s Day off.

There were many wonderful exhibitors and although you could definitely buy food to eat, there were lots of free samples to be had. There were also cocktails and although in Ontario the LCBO makes it illegal to give away booze for free, Wine Country Ontario was giving free wine samples in the form of a tasting which was very nice.

DeliciousFoodShow2013_1224

A show about deliciousness.

There are far too many exhibitors to talk about in a reasonable length blog post so I’ll highlight a few.

Ice Syrup was one of our first stops. Ice syrup is a delicious syrup made from ice wine grapes. Use it drizzled on sharp cheeses like very old cheddar or blue cheese, last night we drizzled it over a pesto, prosciutto and goats cheese pizza, it was delicious!
Kosliks Canadian Mustard Klosiks makes the most morish mustard you can imagine, it makes you want to eat it by the spoonfuls! They were also showcasing organic chocolate with mustard seeds which were rather interesting.

Stirling Creamery makes the most delicious French style butter. Although there is only 2% difference in the fat to regular butter, it makes the butter very creamy. We bought 225g for the show price of $4, I believe it’s normally $6!

Remember my very first giveaway? Kristy (Eat, Play, Love; our family food adventures) won some Just a Pinch salts. President Mario Di Giovanni was working the show and JT and I had a lovely chat with him. His passion for his product and company really showed through, it was inspiring. His rubs are family recipes that he diligently copied down while watching his mother cook. Just a Pinch and my very first giveaway.

By late afternoon we started feeling a bit peckish and coming across Green and Blacks Organic Chocolate was perfect. Their free samples were generous and very delicious! I was disappointed that they didn’t have bars to sell at the show as they are often $8-9 dollars for a 100g bar. We hung around that booth for a while.

My dear friend Chgo John (From the Bartolini Kitchens) wrote about sustainable fish in his last post so I was very pleased to come across this booth who website clearly defines what fish are properly farmed in a humane and sustainable way.
Ocean Wisei sustainable seafood

Last June I purchased a unique cutting board from a Québec artisan Planet Creations what’s unique about their cutting boards is that the are all end grain, which makes for beautiful designs but practically speaking they do not dull your knives! They are works of art and I was very happy to see them at this classy show.

And last but not least, Sprucewood Brands was the booth that the inspiration for my next post came from. Their savoury shortbread cookies are perfect for the upcoming holiday season.

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