Category Archives: meetups

In which we potluck, western style

This month I learned that sangria goes with everything. Thank you Tracy – what a way to welcome summer.

Our theme was Western and in true baking club fashion, we gave it the old yee haw. There were two baked bean dishes, both slow cooker style (all those tender hours on low heat). Think of rich, tangy sauce, the flavour equivalent of a heavyweight boxer light who is on his feet.

In the salad realm, there were three. We decimated the entire bowl of spicy coleslaw. In goes without saying that creamy coleslaw next to baked beans is a glorious thing. I was initially suspicious of the kale salad (I’m always suspicious of kale – it’s just a built-in thing with me). But I I really liked it. Never underestimate the power of feta cheese and a zingy dressing. The Texas Caviar was resplendent in anti-oxidant-rich veggies, and added the necessary additional crunch for overall mouth-feel awesomeness.The bready things were paired with the saucy and salady things. We lavishly dipped the jalapeño & cheddar cornbread and the bannock made with BACON.

There were two kinds cookies. One kind was so decadent with rich ingredients, the dough had defeated a Kitchenaid and had to be mixed by hand. The other cookies were so gooey with chocolate, they inadvertently caused the eater to take time out for gentle reflection, just letting the mind wander on the silky softness of cookie bliss.And there was sangria and delicious white wine and lovely company and meeting new friends and the stunning view of Giant’s Head Mountain from Tracy’s porch.

So yeah. Just the usual baking club routine. Recipes next time and more of the same extravagance at Lisa’s August 3 for the two-bite appies and pool party.

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May meetup – World Travel

Greetings, foodie friends!

Thank you to everyone who came out and eat generously at our World Travel potluck in the park last month. The stormy weather may have chased us off early, but we sure did eat well. Below are some delectable photos, some with recipes. 

First, SAVE THE DATE! Our next meetup will be Thursday, June 22nd, when we will be hosted by Tracy. We’re sticking with the original idea of a “Western” theme, so dig out your cowboy hat and start making your barbecue sauce. More details and directions forthcoming by email.

Onward to the deliciousness!

Laura’s Hawaiian Salad and Mediterranean Salad (both of which were so very delightful)

Sandra’s Pavlova (I had two big slices of this. There are two photos because I couldn’t decide between them!)

Ingredients

  • 4 egg whites, of room temperature
  • 1/4 teaspoon of salt
  • 1 teaspoon of vanilla
  • 1 teaspoon of vinegar
  • 1 cup sugar
  • 1 Tablesppon cornstarch

Directions

Line cookie sheet with greased foil.  Draw a 10 inch circle of the foil.
Beat egg whites and salt until peaks form, but not dry.
Add vanilla and vinegar and beat well. Mix sugar and cornstarch together in a small bowl. Add 1 Tablespoon at a time to egg whites beating well after each addition. Spread meringue inside circle on paper – building it up around the edge. Bake at 275 F. for 1 hour. Turn oven off and leave meringue in ovenr to dry for 1 hour. Serve with whipped cread and fresh fruit.

Chantelle’s Easy Tiramisu (Don’t you just want to get a spoon? The recipe uses cream cheese instead of  mascarpone) http://www.kraftcanada.com/recipes/easy-tiramisu-174501)

Lory’s Prawn Pilau (with pieces of pineapple sauteed in butter!)

Ingredients
12 oz. basmati rice
6 tbsp ghee or butter
1 tbsp. crushed coriander seeds
1/2 tsp. Turmeric
1 small pineapple cubed or 1 8 oz can pineapple chunks
8 oz frozen prawns thawed
1 tsp. salt
1 pint fish or chicken stock

Garnish
2 tbsp. ghee or butter
2 tbsp. sultanas
2 tbsp. cashews or almonds (I used slivered almonds)
2 hard boiled eggs, quartered (I omitted this)
2 tbsp. chopped fresh coriander

Wash rice under cold running water, then soak in fresh water for 30 mins.  Drain throughly. Melt butter in a large saucepan, add coriander and fry for 30 seconds.  Add turmeric stir for a few seconds, then add pineapple and fry, stirring, for 30 seconds. Add prawns, rice and salt. (If using stock cube omit salt.) Fry, stirring for 1 minute, then pour in enough stock to cover rice by 1/4 inch. Bring to a boil, cover tightly and cook very gently for 25 mins. or until the rice is cooked and the liquid absorbed.

Meanwhile, prepare the garnish. Heat the butter in a small pan, add the sultanas and cashews or almonds and fry for 1 to 2 mins., until the sultanas are plump and the nuts are lightly coloured.  Transfer rice to a warmed serving dish and gently fork in the sultanas and nuts.  Arrange egg around the edge (if using) and sprinkle the coriander on top. Prawn Pilau can be served warm or cold.

Wendy’s Spanish Rice (Yes to garlic and tomatoes and spiced beef)

Jean’s Sticky Toffee Pudding (with the most delectable sauce ever)

Sophia’s Thai Salad with Peanut Dressing (very easy to make and it’s just as good without the mango and the cilantro. Recipe is here: https://www.jessicagavin.com/crunchy-thai-salad-peanut-dressing/)

Thanks for being awesome, everyone. I strawberry heart you.

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World Travel Meetup May 30!

Greetings, foodie friends!

I have consulted the draft schedule, which listed “World Travel” as the theme for May. What fun we can have with this! The goal is the make a dish from somewhere you’ve visited or always longed to visit, and bring it along to show off and share.

  • Date: Tuesday, May 30th
  • Time: 6pmish
  • Location: Memorial Park, just off Wharton Street. If the weather looks like it will be bad, we can always dash back to my place, although we may have to carpool out to Prairie Valley.
  • What to bring: Along with your dish, I recommend bringing a lawn chair along, as well as some bug spray, as the little critters are bad this year. I’ll bring some paper plates and my small horde of cutlery.

If you haven’t already responded to the Facebook event, email me at pleasebringcake@gmail.com to let me know if you can come along. Thanks everyone!

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All things deliciously maple syrup

You know when you’re really hungry and you walk into a room that has been perfumed with just the kind of food you want to eat? That’s what happened to me on Thursday night after work, trundling into Maple Roch and being consumed by the scent of the maple pulled chicken simmering in Mirjana’s crock pot.

Then more people arrived, and more food. Maple pulled pork (courtesy of Nick), maple pork patties with spicy maple mustard glaze, maple walnut cake, maple granola bread with maple butter, maple tarts and maple squares, maple banana bread, and a small vat of baked brie with seeds, dried fruit and maple syrup.

We also got to hear from Roch about some of the company’s new adventures, and try new products such as maple water, maple cotton candy and two kinds of syrup. After reading this post, if you decide that you simply can’t get enough maple, check out some of the Maple Roch recipes.

And we celebrated a birthday! Jean bravely lit the sparklers on her Maple Cake while Ken (aka birthday boy) stood at a safe distance. We sang boisterously and no fires resulted from the festivities.

As usual, not all of my photos turned out. As glorious as pulled pork and chicken are, unless they are photographed spilling lavishing from the confines of a bun (alas, a photo I neglected to take), the picture simply looks like a mass of mangled meat. So you’re going to have to imagine how good they were, because they were both amazing. Similarly, there are no images of my maple ice cream with sticky maple walnuts, which looked like a lumpy beige landscape but which was truly delectable.

Thank you to our wonderful hosts and to everyone who came out for our potluck extraordinaire!

May meetup! Likely the 3rd week in May. According to the draft outline, there was a desire for a “World Travels” gathering at the Summerland Ornamental Gardens. Yes?

Enjoy the photos. Hopefully I got everyone’s dishes right. Where there are recipes, I have included them.

Wendy’s Baked Brie with seeds, cranberries, apricot preserves (homemade!) and maple syrup. This was so decadent, I kept going back for more.

Our newest member Lorraine from Peachland is a goddess of piping! Behold her Maple Nut Cake with glorious springtime flowers. It tasted just as delicious as it looked.

Sandra’s Mini Maple Cheesecakes. Rich and moist and ever so lovely.

Denise made Maple Pork Patties with Spicy Maple Mustard Glaze. I think I ate four. Yum…

Chantelle’s Maple Syrup Butter Tart Squares. All the flavour of butter tarts with the extra delight of also being cakey in texture.

Thank you, Victoria for always showing us tricks to bring a little still-tasty health boost into our diets of cheese and whipped cream. Her Maple seed cookies were vegan and gluten free.

Lory’s Maple and Bacon Popcorn. Reily, we ate all the bacon on your behalf!

Another dish from Lory – Maple Baked Beans! Despite her delayed realization that the beans needed to be soaked overnight before cooking, she pulled off the recipe in record time. Soooo good.

Kim’s Maple Granola Maple Bread with Maple Butter. Maple. Butter. Butter with Maple syrup whipped mercilessly into it. Yes.

Maple syrup is a perfect match for Carrot Cake. Thank you, Lorraine B for showcasing this classic combination.

Jean’s Maple Cake with Maple Sugared Walnuts and Maple Buttercream, before we devoured much of it.

Kim’s Maple Butter Tarts, which unfortunately I didn’t get to try. You have to be quick at these meetups…

Mirjana’s Maple Coleslaw, which paired brilliantly with the pulled chicken. A must-make for summer BBQ season.

Maple Sugar Cookies, made by Dorthea. Gluten free and doused with a Maple-Whisky Glaze for good measure.

Sugar Shack Treats (made by Janice) – these would be perfect for an afternoon tea, with a cup of Earl Grey.

Ingredients 1

  • 1/2 cup butter
  • 1 cup flour
  • 1/4 cup maple syrup
  • 1/2 tsp nutmeg

Preparation: Mix ingredients and place in a greased mold (9×9 inches). Cook in oven for 10 minutes, at 300 F.

Ingredients 2

  • 1/2 cup maple sugar
  • 1 cup maple syrup
  • 1/2 cup softened butter
  • 1/3 cup chopped nuts
  • 1/4 cup flour
  • 2 eggs

Preparation: Mix all ingredients and pour on previous mix. Cook in oven at 325F for about 40 minutes. Let cool and cut in squares.

Maple Glazed Banana Bread (made by Tracy?) – also known as my post-meetup breakfast!

Ingredients

Bread

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3-4 medium bananas (or 2 large bananas)
  • 2 Tbsp brown sugar
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Maple Glaze
  • 1/4 cup butter
  • 1/2 cup pure maple syrup
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract

Instructions

Preheat the oven to 350. Grease one 9×5 pan or two 8×4 pans. In a small bowl, mash bananas, brown sugar, vanilla extract, and ground cinnamon. In a large bowl, cream butter and sugar together until light and fluffy. Add in eggs and beat until mixed. To the wet ingredients, sift in flour, baking soda, and salt. Stir until just combined. Pour in mashed bananas, and mix until combined.

Bake at 350 for 35-40 minutes (for two 8×4 pans) or until cake tester comes out clean with just a few moist crumbs stuck to it. If using one 9×5 pan, bake at 350 for 30 minutes. Then lower the temp to 325 and bake for 15-20 minutes or until cake tester comes out clean.

Allow to cool for 10 minutes. Move to a wire cooling rack.

Glaze

Melt butter, maple syrup, vanilla extract and cinnamon over low heat. Once melted together, pull off the heat. Sift in powdered sugar and whisk until fully combined. Allow to cool for 8-10 minutes so the glaze can thicken. Once the glaze has thickened, give it a quick stir and pour it over the bread. Allow the glaze to harden completely before cutting into slices.

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In which we spurn the technology gods

So the film didn’t work. Well, the film worked but the sound didn’t. So what. And so what if now the stupid photo collage thing isn’t working so I can’t make pretty collages of all my photos for this post. What really matters is this:summerland-bakers-french-food-meetup-2017

What matters is we got to hear how Judith stayed up until after midnight stacking layers of crepes with chocolate ganache and cream. And then we got to eat the entire thing.

I stole Judith's photo from Facebook because it's nicer than the one I took. Look at it. Just look.

I stole Judith’s photo from Facebook because it’s nicer than the one I took. Look at it. Just look.

What matters is Val’s valiant spun sugar survival story, in which she attempted the signature fling and twirl, only to find stalactites of hardened sugar hanging from her cupboards and shards of sugar crunching underfoot. Nevertheless she battled through, bringing to fruition her original creation: The “CroquemBroke.”croquembroke

What matters is Rylee filling up all the space on her mom’s phone taking photos of all the things.rylee-food-photographer

What matters is Kim’s Brioche surviving its overnight outdoor banishment where it was supposed to chill but instead froze. And the fact that she still managed to make it look like this:brioche

What matters is Janice’s spinach flan has become one of her new favourite recipes. She’s reported that she has since made it again, but with added mushrooms and onion.spinach-flan

What matters is so many of us tried new things that we never would have attempted, and that we got to celebrate our culinary successes with huge, heaping plates of food.plate-of-glorious-french-food

What matters is we were all together – more than 30 of us in a room, sitting and laughing and eating and drinking wine and eating some more. And when it was all over, Lisa and I sat around drinking more wine and talking American politics until we were both exhausted and craving carbs again. We decided that an “Eastern European” meetup is something we should definitely do. Anything to find new and exciting ways to combine starches with other starches.

A massive Merci to Lisa and the Summerland Waterfront Resort for hosting our clan of foodies. And thanks to everyone for being awesome.

No meetup in February but start digging through recipes for our March “Maple Syrup” gathering at Maple Roch downtown. Date announcement coming soon. It’ll be a Tuesday night near the end of March.art-of-french-cooking

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3rd Annual Movie Night & Potluck!

julie-julia

Yes! We are once again gathering in the lucious surroundings of the Summerland Waterfront Resort ballroom, where we will watch Julie & Julia and feast upon a potluck of French cuisine in honour Julia Child’s The Art of French Cooking.

  • Date: Tuesday, January 31st
  • Where: 13011 Lakeshore Dr S
  • Time: Doors open 6pm, with the whip-round at 6.30, followed by eating and the start of the movie. And more eating.
  • Parking: Please use underground parking or street parking in order to leave the Local Lounge lot free.
  • What to bring: A dish of French inspiration that you have made yourself or guilted someone else into making for you (You need never tell us and we will never ask). Feel free to make a recipe of Julia’s as tribute, but any French dish will do! Tupperware to take home leftovers.
  • RSVP – If you haven’t joined the Facebook Event, email me at pleasebringcake@gmail.com to confirm you’re coming along.

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December Cookie Exchange!

SUMMERLAND BAKERS CHRISTMAS COOKIE EXCHANGE
Will Be Held on Saturday, December 10th
10:00 AM UNTIL 12 NOON
PLEASE BRING 6 DOZENS OF YOUR FAVOURITE CHRISTMAS COOKIES, SQUARES OR TREATS
TO EXCHANGE WITH FELLOW BAKERS
THE YEAR’S EVENT IS BEING HOSTED BY JEAN BALLANTYNE ~
Please R.S.V.P.  to Jean (email is below) ~ It is important to let Jean know you are attending and get directions.

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