EDIT: I’m sorry I didn’t include recipe for the scones with BACON and cheese and chives that Lisa made. Here it is (*slides recipe under the door as placating gesture) http://www.kingarthurflour.com/recipes/bacon-cheddar-chive-scones-recipe
“Wanna know how many bacon things I ate?” Rylee said, her wide eyes daring me to ask the question.
“That is a lot of bacon.”
Now, there is no way that Rylee managed to eat that many mini bacon-infused scones, but her enthusiasm certainly is a wonderful tribute to one of our fine country’s favourite foods.
Here is a short recap of our amazing adventures at Kim’s house for our Garden Party theme:
- We learned that weddings are made more memorable when Granddad gets drunk off vodka-soaked gummy bears.
- Rylee has lost her two front teeth and looks like a champion.
- We met a baby with awesome hair.
- A good dollop of whipping cream can compliment most everything
- Vodka-soaked gummies are pretty much the best thing ever.
- Except maybe bacon.
- Homemade marzipan is something you do only once.
- Chantelle can single handedly make you love Martha Stewart again.
- Our cake to vegetable ratio is sometimes extremely skewed. I don’t need to tell you in what direction.
- More recipes should call for high quantities of jam.
- Kim is officially Queen of Hats. Obviously we’re leaving it to her to make her own crown, because it’s certain to be better than anything we come up with.
- That is one big tomato.
A huge thank you to Kim for hosting us, and for everyone for bringing their amazing creations. Here are a collection of said goodies. Scroll to the bottom for details of our next meetup and also some ideas for future themes!
Tracy’s Berry and Lemon Tarts. Look at how cute they are. They’re barely even there. You could eat four and hardly notice.
Lory’s Rhubarb Sour cream Cookies. She tried to dub them “rustic,” but these cookies were soft and fresh and decadent, and would be brilliant with a nice cup of Earl Grey tea.
Who makes homemade Battenburg Cake, carving wedges of sponge into submission? Kim does. With her OWN MARZIPAN. I also discovered that Battenburg makes an excellent breakfast cake.
I took so many photos of Evelyn’s Blueberry Tart, but this is my favourite because I tell myself it is a sea of blueberries atop custard and pastry, going on forever. Sigh.
Charlie alone made certain we didn’t collectively fall prey to scurvy, with her beautiful, delicious and healthy! Bocconcini Salad.
How cute are these!? Inspired by Ms Martha, Chantelle created Potted Chocolate Puddings that are a luscious treat for a garden party. Or second breakfast.
Before: Scones à la Lisa, with Bacon, Chives and Cheese.
After: We ate all the scones. Because BACON.
Janice’s Orange Chiffon Cake. You know when a cake is perfectly fluffy and you can tell that the whole “beat the egg whites to that magic vague texture that will make everything awesome” part of the cake making process must have gone really well? This cake was like that.
So many of Jean’s bakes are so pretty, they look like they belong at a rather posh high tea, and her Raspberry Cream Cheese Coffee Cake was no different. I mean look at it – it’s daring you with its decadence.
Here they are – Evelyn and Charlie’s Vodka Soaked Gummies. They were sooo good, I have thought about them everyday since our meetup. And they count as a serving of fruit, right?
What you are seeing here is the base of Sharry’s Black Berry Trifle. What you don’t see is the bowl filled with a mountain of whipped cream, and a charming bowl of roasted slivered almond to top they whole thing off. And she made HOMEMADE CUSTARD!
Sophia’s Lemon Cupcakes with lemon buttercream. I had meant to make angel food cake, but somehow misplaced the whisk attachment for my kitchenaid. How does that happen? Evil Kitchenaid Attachment Fairies?
Denise made her dreamy little Raspberry Cream Cheese Tarts in two different pastry shells, because she’s fabulous like that.
Some of our clan got to have a tour of Kim’s garden, which is swoon-worthy and offers a rather grand view over Summerland and Okanagan Lake.
- Thursday, June 23 at Wendy’s! Thank you Wendy for hosting us! If you are attending, please email me for directions.
- Theme – “Free From 2.0” Many people have asked for another opportunity to experiment with gluten free/sugar free recipes, so here’s your chance!
- Time: 6.30pm-ish
- PLEASE RSVP – I like to give our host some idea of how many will be attending. If you’re coming along to this month’s gathering, please email me to let me know you’ll be there.
IDEA ALERT #1
I recently met a man who told me of a supper club he and his wife used to belong to. Like our little group they would have a theme every month, and one month their theme was “Food from around the world.” In order to decide who got what area, the month previous they had thrown darts at a huge map of the world. Not only could you land on a country, but you could land on a specific city in that country. Imagine getting Chicago or Milan, or Timbuktu. If people are interested I am happy to acquire a map and some darts, or devise some other internet-based, spin-the-wheel option.
IDEA ALERT #2
After our May gathering, Kim and I enjoyed a concentrated discussion that had nothing to do with baking club meet ups but a lot to do with the apocalypse preparedness, both emotionally and in practical terms (it was a hell of a 15 minute conversation), and we thought it would be fun to indulge in an apocalypse-inspired recipe theme. I’m thinking this could be an entertaining one for the winter months. You could choose to inspired one of two ways with regard to recipe choice.
- Bunker Basics- practical dishes for subsistence living.
- Last Meal Merengue: The comet is coming and I’ll be damned if I’m eating Kraft Dinner.
What do you think? It’s our eating club and we can be as silly as we like! Leave a comment below or ship me an email.