Category Archives: meetups

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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Spooky October eats

Hi all, Sophia here. I’ve been having a bit of a rough time lately and I just wanted to thank everyone for being so awesome.

Gaze longingly at the photos from this month’s Halloween themed meetup. November’s theme will be “childhood memories.” Details coming soon.

guacamole-spiders

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What we ate in May (Sugar! Bacon!)

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

Bakers this way“Wanna know how many bacon things I ate?” Rylee said, her wide eyes daring me to ask the question.

“How many?”

“FIFTEEN!”

“That is a lot of bacon.”

“Yeah.”

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.

Kim with 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!

Berry and Lemon Tarts

Tracy’s Berry and Lemon Tarts. Look at how cute they are. They’re barely even there. You could eat four and hardly notice.

Rhubarb Sour cream Cookies

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.

Battenburg Cake

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.

Blueberry Tart

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.

Bocconcini Salad

Charlie alone made certain we didn’t collectively fall prey to scurvy, with her beautiful, delicious and healthy! Bocconcini Salad.

Potted Chocolate Puddings

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.

Scones with Bacon, Chives and Cheese.

Before: Scones à la Lisa, with Bacon, Chives and Cheese.

We ate all the scones. Because BACON.

After: We ate all the scones. Because BACON.

Orange Chiffon Cake.

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.

Raspberry Cream Cheese Coffee Cake

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.

Vodka Soaked Gummies

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?

Blackberry Trifle

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!

Lemon Cupcakes with lemon buttercream

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?

Raspberry Cream Cheese Tarts

Denise made her dreamy little Raspberry Cream Cheese Tarts in two different pastry shells, because she’s fabulous like that.

Kim's Garden

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.

JUNE MEETUP!

  • 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.

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