Tag Archives: cake

Toronto Bakes for Japan This Weekend

7 Apr

Toronto Bakes for Japan

More than 12,000 deaths. Over 15,000 people missing. 160,000 displaced. Total damage costs estimated at as much as $300 billion. The impact of the magnitude 9.0 earthquake and subsequent tsunami that devastated Japan nearly a month ago is staggering. Fortunately, social media and some generous organizations and individuals have come together over the past several weeks to hold fundraising events to help in Japan’s rebuilding efforts.

Toronto Bakes for Japan is one of those fundraising events. This Saturday and Sunday, participating venues across the city will hold bake sales, with proceeds going to the Japanese Red Cross Society, which is leading relief efforts on the ground in Japan. Baked goods are being created by a team of volunteer bakers – both professional and amateur – and a wide selection of cookies, cakes, pastries and other sweet treats will be available at each listed venue.

Those who aren’t into baked goods will still find plenty to enjoy at Toronto Bakes for Japan. Great prizes donated by bakeries, cooking schools  and other organizations will be available through auctions and raffles. A selection of art works created specifically for the event will be auctioned off Sunday at Liberty Noodle, and the band Graydon James and the Young Novelists will also play at that venue on Sunday.

Heena from the blog Tiffin Tales and Niya from Destiny, Domesticity & Dirty Secrets are the brains behind Toronto Bakes for Japan. They were inspired by the Great Kiwi Bake-Off, which raised more than $16,000 for relief efforts following the recent earthquake in Christchurch, New Zealand, and a U.S.-based bake sale fundraising effort that raised $23,000 for relief in Haiti and is back to help the people of Japan.

I’m a sucker for baked goods, which is why I usually make an effort to stay away from them as much as possible. But this weekend, all bets are off. I’ll be at the Evergreen Brick Works on Saturday morning on the hunt for cookies, butter tarts and scones… It’s for a great cause, after all.

How to Make Store-Bought Fruitcake Taste Delicious in 5 Easy Steps

9 Dec

Fruitcake alcohol cheesecloth

I love Christmas. I love the traditions, and the fact it involves hanging out with family. And, of course, I love the food – with one exception: fruitcake. I know I’m not the only person who shares a hatred of fruitcake. There are many of us fruitcake haters. And yet, there it is every year at Christmas, sitting there, taunting us. Dry, mealy doorstops, or moist, overly sweet doorstops, filled with little gross bits of candied who-knows-what.

I’m sure that, somewhere, there is a 12-step program for fruitcake haters. But I’ve looked, and I can’t find it. And until I do I know I’m going to be faced with Christmas after Christmas of bad fruitcake being offered to me by good people. I could continually refuse every offered piece of fruitcake and risk offending some of the people I love most. Or, I could take matters into my own hands. I’ve decided to try doing the latter this year.

My problem with fruitcake isn’t so much fruitcake itself. I have actually enjoyed a few homemade fruitcakes. But mostly, the omnipresent fruitcake at Christmas is the store-bought type. Most of these are terrible, but this year I thought ‘what if I could take a terrible product and actually make it taste reasonably delicious?’ This got me thinking of the fruitcakes I’ve enjoyed, and what made them taste so good. The answer, I’m convinced, is alcohol. And so, last weekend I decided to take two store-bought fruitcakes and, using alcohol and some tips and tricks picked up through various online sites, turn them into tasty, alcohol-soaked treats.

Here are my 5 easy steps for making store-bought fruitcake taste delicious:

Fruitcake brushed alcohol

    1. Brush: Unwrap your store-bought fruitcake. Place it on a work surface and, using a toothpick or another thin, sharp tool, poke small holes all over the surface of the cake – top, bottom and sides. The holes, apparently, will help the fruitcake absorb all the delicious alcohol you’re about to douse it with. After you’ve covered your cake in holes, pour a small amount of alcohol into a bowl; I used about 1/3 of a cup for a small cake. As for what alcohol, rum or brandy is pretty traditional for soaking fruitcake, but almost anything will work. I had two cakes, and used madeira on one and marsala on the other. Dip a pastry brush into the bowl of booze, and brush alcohol across all surfaces of the cake. You’re glazing it more than soaking it at this phase.

Cheesecloth soaked in alcohol

    1. Soak: Measure a length of cheesecloth long enough so it can be wrapped around your fruitcake two or three times, then immerse the cheesecloth into the bowl of alcohol. Soak the cheesecloth thoroughly in the alcohol.
Cheesecloth

Trying to tame the cheesecloth…

    1. Wrap: Pick up the soaked cheesecloth and gently squeeze out some of the alcohol so that the cloth is wet, but not dripping. Lay soaked cheesecloth out on a work surface, then wrap the fruitcake in the cheesecloth, folding the cloth around the cake as many times as you can (two or three times). Wrap the cheesecloth-covered cake tightly in aluminum foil. If you’re doing several fruitcakes in different kinds of alcohol, make sure to label them by alcohol type. Store the fruitcake in a cool, dry place.

Fruitcake wrapped in cheesecloth

    1. Reapply: Every week or so, unwrap the foil and sprinkle the cheesecloth-covered cake on all sides with more alcohol. Any of the websites and recipes I’ve looked at have said you can repeat this step weekly for up to several months – the longer you age the fruitcake, the deeper the flavour. I started my fruitcake experiment on December 4 and I want to eat them by Christmas, so I’ve decided to apply more alcohol every 5 days or so until then.

Fruitcake labelled Madeira

  1. Wait: From everything I’ve read, this seems to be the key step. As mentioned in step 4, the fruitcake apparently tastes better the longer you wait. Makes sense: more alcohol applied, more alcohol soaking-in time, more delicious alcohol infused cake.

I’ve just hit step 4 for the first time today. When I went to apply more alcohol to my fruitcakes they already felt fairly moist, which makes me think that the alcohol is soaking in nicely. It also makes me worry that after two or three more alcohol applications, I could end up with logs of alcoholic mush. Time will tell, I suppose.
I’ll follow up this post in a couple of weeks with the end results of my fruitcake experiment. Until then, if you have a good method for making store-bought fruitcake taste better, let me know in the comments section below. Or, if you have a good homemade fruitcake recipe, feel free to leave it here. I’m not much of a baker, but given the right recipe I might be persuaded to make my own fruitcake next winter.

Holiday Giveaway #2: High-Quality Spanish Olive Oils

7 Dec

Jenny and I planned this holiday giveaway ‘extravaganza’ with two goals in mind. The first was to give a little something back to some of the people who’ve read our blog, followed us on our Facebook page, and just generally made us feel like they’re interested in what we’ve been writing (since blogging can be a pretty lonely activity when you don’t feel like anyone is reading). And the second goal was to give our readers a chance to share in some of our favorite things. As I mentioned last week, we chose to give away some PC Insider’s Report products because I have fond memories of growing up with them in my house during the holidays. And for giveaway #2, we’re offering readers the chance to win something our kitchen is never without: great-tasting, high-quality olive oils.

Jenny and I both love good olive oils. A good bottle of olive oil is like a good wine, with a flavour profile that can be spicy, or citrusy, or fruity. And like a good wine, different olive oils are suited to different foods; some taste great on salads, some are great drizzled on top of grilled meat or fish as a finishing flavour. Some, as we’ve talked about in previous posts, are even ideal to use as a main ingredient in sweet things, such as cakes or ice cream.

Our first-ever post on Communal Table was focused on olive oils, after we were invited to a fun and informative olive oil tasting event hosted by Dolores Smith at Olivar Corp. We loved meeting Dolores and taking in some of her vast olive oil knowledge, and really loved tasting the different Spanish olive oils that Olivar Corp. imports into Canada. So we were thrilled when Dolores agreed to donate a couple of amazing olive oil prize packs for our holiday giveaway.

Thanks to Dolores’ generosity, we have two prizes to give away this week, each consisting of two bottles of high-quality Spanish olive oils from Olivar Corp.

The first prize consists of a bottle each of:

  • Rincon de la Subbetica – an organic Spanish olive oil that is the world’s most-awarded olive oil, with over 70 honours since 2006. This was one of the olive oils I sampled during the olive oil tasting Dolores led earlier this year, and it ended up being my favorite, with an interesting flavour mix of green apple and peppery spice.
  • Dauro – a blend of olives including arbequina and hojiblanca from Spain, and koroneiki from Greece. This one has a delicate taste that is praised in Japanese kitchens for its ability to pair well with wasabi, and has been featured in Nobel Prize Award banquet dinners.

The second prize pack consists of a bottle each of:

  • Full Moon – produced in limited quantities, using only the best Spanish arbequina olives harvested very early, during the full moon. This creates an olive oil that is balanced and smooth, with both fruit and a hint of pepper in the taste.
  • Parqueoliva – another highly-awarded oil, with more than 40 recognitions. This is considered a sister olive oil to the Rincon, with a slightly more intense flavour profile that includes herbs and floral notes, with a slight peppery kick.

To win one of these great olive oil prize packs:

  1. First, click this link and “Like” us to join Communal Table’s Facebook Fan Page.
  2. Second, leave a comment on our Facebook Fan Page wall stating that you want to be entered into our Holiday Giveaway #2 and also telling us what your favorite use is for a great olive oil. Please note that you must complete BOTH of these steps to be entered. If you already Like us on Facebook, leave a comment on our Facebook Fan Page wall stating that you want to enter and tell us about your favorite use for great olive oil.

**While we welcome anyone who wants to join our Facebook Fan Page, this contest is restricted to Canadian entries only.

    You have until next Monday evening, December 13, to enter. We will draw two names from all entries and those lucky winners will each be sent one of our two prize packs.

    These are great bottles of olive oil, and we’re happy to be able to share them with you, whether you’re as passionate about olive oils as we are or are looking for an introduction into the world of high-quality olive oil.

    Also, don’t forget about Communal Table’s donation drive on behalf of the Daily Bread Food Bank… all donations made are eligible to win a $200 gift certificate to North 44 Restaurant in Toronto and a signed copy of chef Mark McEwan’s new cookbook, Good Food at Home. Click here for details on how you can donate and win with Communal Table.

    Olive Oil Cake

    6 Apr

    Olive Oil Cake

    Most people who know me well understand that while I love cooking, I fear baking. And I fear baking for the exact same reason I love cooking – my complete inability to follow a recipe. (It’s not that I’m incapable of following a recipe, of course; it’s that I just plain don’t want to.)

    But the olive oil tasting I attended last month inspired me to look for new and different recipes using olive oil, and one of the most interesting ones I came across was this one from the blog Sunday Suppers for olive oil cake. I could almost taste this as I read it, and I knew that I had to try it out, recipe be damned.

    Of course, being the non-baking cook that I am, I couldn’t help but attempt a few modifications to the original recipe. I cut back the sugar fairly dramatically, from 2.5 cups to 1 cup, since I wanted the citrus and olive oil to be the stars. And speaking of citrus, the original recipe calls for lemon zest; I had an orange, so that’s what I used. Finally, instead of all-purpose flour, I used spelt flour.

    Read on for my version of the recipe.

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