Raspberry Banana Muffins

Apparently I'm supposed to be relaxing...but I just can't bare the thought of missing out on local, seasonal produce.  Already, the main strawberry season is over! I'm thinking I need to take advantage of everbearing strawberry farms, like this one:

 

Longo's is a grocery chain in Toronto. Does anyone know where I can buy everbearing strawberries in Ottawa? I have a dismal track record with growing them in my backyard. But, I am happy to report that IT'S RASPBERRY SEASON!

I had intentions of going raspberry picking last weekend, but I had to come to terms with reality that picking in 40 degree weather (about 105 F) is just not realistic when you're 9 months pregnant. So, R kindly went to the Byward market and picked up a flat of raspberries. Of course, it wasn't completely altruistic, seeing as raspberries are one of his favourite fruits. He quickly put in a request for raspberry jam.

After making the jam, I still had at least half a flat of raspberries, so I searched around for a muffin recipe to add to our collection in the freezer. I've been on a freezing food kick lately (in preparation for having less time to cook once the baby arrives).

R was skeptical that I'd be able to fit anything else in the freezer. I told him -- when there's a will, there's a way! Now, I just need to work on his will to find things in the freezer.

I found this recipe at Daily Unadventures in Cooking.

Raspberry Banana Muffins 
(makes 12)

Ingredients

1/4 cup soft butter
1/2 cup sugar
1 teaspoon vanilla
1 egg
1 banana, mashed
2 cups all purpose flour (or 1 cup all purpose, and 3/4 cups whole wheat)
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 cups raspberries

Preheat oven to 350F.

Using an electric mixer or a wooden spoon and a bunch of elbow grease, cream together butter and sugar. Add egg, vanilla and banana and beat until well combined.

Stir together flour, salt and baking powder in a small bowl. Add milk and stir until just combined. Fold in raspberries. Line a muffin tin with muffin papers and divide the mixture amongst the tins. Bake for 25 minutes.

Verdict: The muffins turned out really well.  Of course, the raspberries fall apart as soon as you mix them in, but with some light mixing, I was able to save larger chunks of raspberries.  The tartness of the raspberries really comes through when you're eating the muffins.  I didn't find there to be much of a banana taste. But, I'm used to a banana recipe that includes 4 bananas in 12 muffins.  So, it's really comparable.  I also like how there isn't a tonne of sugar in the recipe.

Grace's Sweet Life

I recently received a copy of fellow blogger's Italian dessert cookbook called Grace's Sweet Life; the same name as her  blog . My biggest problem with this cookbook, filled with the most drool worthy pictures of classic and contemporary Italian desserts, is where do I begin?

Grace Langlois, originally from Belgium, of Italian parents and living in London, Ontario, Canada has overcome several obstacles to reach the point of publishing this visually gorgeous book.  Kudos to you Grace!!

I've learned that although I find Italian cooking to be straight forward and simple, the creation of the pastries is another story.  We're not talking 4-5 ingredients anymore and the final products generally look like a work of art.  Think about a Seven- Layer Cake (Torta Sette Strati) or Mini Lemon Mousse Cakes with Limoncello-Lemon-Jelly (Mini Torte Mousse al Limone con Celatina di Limone al Limoncello) or Sicilian Cannoli (Cannoli Siciliani).  Is your mouth watering yet?

I really wanted to reproduce one of the recipes in the book and finally decided on Grace's Orange Cake  (Torta all' Arancia)

Now, although my cake didn't look like Grace's (to say the least), I found that in my oven (a fast oven), the 350 F was too high.  The next time I make it, I'll do it at 325 F.  Note I said I would make it again.  It's so easy to put together.  I also think my eggs were not completely room temperature.  The cake fell somewhat but the flavour was incredible.  A mild but very distinct orange flavour comes through and with a cup of tea or coffee, I can't imagine this not being a hit.  I didn't finish it off with the orange syrup but I do think it would be a great addition.  I prefer dry cakes without the addition of syrups and icings.

Cake

6 large eggs
2 cups (250 g) all-purpose flour
4 tsp baking powder
1/2 tsp salt
1/2 cup (120 ml) vegetable oil
1 tsp pure vanilla extract
1 cup plus 2 Tbsp (225 g) superfine sugar, divided
grated zest of 2 oranges
1 cup (240 ml) freshly squeezed orange juice
1/4 tsp cream of tartar

Syrup

1 1/2 cups (355 ml) freshly squeezed orange juice
1/2 cup (113 g) superfine sugar
zest of 1 orange in large strips (make sure no pith is attached)
1/2 vanilla bean, split and seeded
2 to 3 Tbsp Cointreau or other orange liqueur

Directions
1.  Separate the cold eggs.  Place the yolks in a large bowl and the whites in a stand mixer.  Cover each bowl with plastic wrap and allow the eggs to come to room temperature, about 30 minutes
2.  Preheat the oven to 350 F (180 C).  Very lightly coat with butter the bottom and sides of a 10 inch tube pan with feet and removable bottom
3.  Using a fine-mess sieve, sift together the flour, baking powder, and salt into a medium bowl.  Whisk to combine well.
4.  Use a handheld mixer to beat the egg yolks, oil, vanilla, and 1 cup (225 g) sugar on medium speed until light and fluffy, about 2 minutes.
5.  Beat in the orange zest and juice
6.  Reduce the mixer speed to low and gradually add the flour mixture, beating to just combine (do not overmix)
7.  In a stand mixer fitted with the whip attachment, beat the egg white to stiff peaks beginning at low speed and gradually increasing to medium-high.  When the whites are foamy, add the cream of tartar. At the soft peak stage, add the remaining 2 Tbsp (30 g) sugar.
8.  Using a large flexible spatula, fold one-third of the egg whites into the egg yolk mixture to lighten the batter, then carefully fold in the remaining egg whites until just combined.
9.  Pour the batter into the prepared pan, spreading it evenly with an offset spatula.
10. Bake until golden and a cake tester inserted into the center comes out clean, 50-60 minutes.
11. Remove from the oven and immediately invert the pan onto a wire rack.  Let the cake cool completely in the pan upside down on the rack.
12. While the cake bakes, prepare the orange syrup.

To Make the Syrup

1.  In a small saucepan over medium heat, bring the orange juice, sugar, orange zest, and the vanilla bean and seeds to a simmer, stirring until the sugar dissolves, about 5 minutes
2.  Reduce the heat to low, add the liqueur and continue to simmer until the syrup reduces and thickens slightly - about 5 minutes.
3.  Remove from the heat and strain the syrup through a fine-mesh sieve into a pourable container.  Allow the syrup to cool slightly.

To Assemble and Serve

1.  Flip the cake pan over, carefully run a thin knife around the edges of the pan , and turn the cake onto a serving plate or cake stand.
2.  To serve, place the cake on dessert plates and serve with warm orange syrup.

You can see how light and airy this cake is and the best part is it's not too sweet.


I found Grace's instructions to be very clear and precise.  The pictures in the cookbook are amazing and do justice to each dish.  In the words of the television shopping cart ladies, Anna and Kristina, this book is a "BUY".  The only challenge I found with the book was that some of the recipes are long with many steps.  A 5 page recipe can be rather intimidating.

A Taste of Yellow - A Tribute to Barbara Harris

I've always said that bloggers are great people sharing the love of food and wine.  I never get tired of browsing other blogs, learning about new foods and getting tips that I can incorporate into my own kitchen.  

4 years ago I met Barbara Harris from Brisbane, Australia.  We forged a very quick bond that went a step deeper than just food and wine.  Although I didn't have cancer, we both knew what it felt like to be sick; to spend endless hours in a hospital for one treatment or another; for missing our appetites but still wanting to continue to blog about something we both loved.   Barbara was a voice of encouragement for me during rougher times and I always appreciated her generosity, even in her darkest times.  I was lucky enough to be the recipient of a kidney transplant and slowly my health improved and I could return to my everyday life without having to be linked to a machine 3 times a week. 

Barbara started the event, Touch of Yellow, in support of the Lance Armstrong Foundation.   

One year, during the "Touch of Yellow", I decided to submit  but also included a bracelet that I made and named after her.  I actually sent it to her and I believe that for both of us it meant a great deal.  When Barbara found out that the World Transplant Games would be near her home, she reached out to me and invited me to stay with her family during the games.  I was floored - I mean - she really didn't know me and was ready to open her home to me.  

Unfortunately, Barbara lost her fight with cancer and here we are paying tribute to this exceptional lady who in her most unassuming way, managed to win the love and respect of fellow bloggers all over the world.  Barbara's blog  Winos and Foodies is still online and I would encourage you to browse and get a sense of how special she was.

Meta from  What's for Lunch Honey has run The Monthly Mingle for as long as I can remember and this month Jeanne of Cook Sister will be the sponsor of The Monthly Mingle - A Tribute to Barbara Harris.

I'm sitting and enjoying what I call a pimped up Mango Lassie.  I added a little rum to it, so here's to you dear Barbara.  Your suffering is over.  You will not be forgotten.  Thank you for your kindness and your friendship.

1/4 cup low fat plain yogurt

1/4 cup rum

1 cup chopped fresh mango (frozen works too)

Juice of 1/2 lime (or lemon)

1 can Sanpellegrino Aranciata

In a blender add all the ingredients (you can add ice cubes also if you like)

Blend until frothy; pour into glass and garnish as you like.  

You have until August 6th to submit your tribute to Barbara Harris.

Here are the rules:

1. Make or bake something yellow (sweet or savoury), or something using yellow ingredients. Let your imagination run wild: lemons, yellow peppers, yellow plums, yellow carrots, yellow squash - the possibilities are endless!

2. Post the dish together with any cancer stories or memories of Barbara on your blog between the 1 July and 6 August 20012. Older posts will not be accepted. Please also note that your post should be prepared exclusively for thre Monthly Mingle and should not be submitted to any other events.

3. Please link your post to this announcement and to Meeta's Monthly Mingle page. Use of the lovely logo Meeta designed is optional in your Monthly Mingle post.

4. Please submit your entries before midnight (your time) of the 6 August 2012 by sending me an e-mail (emailcooksister AT gmail DOT com) containing the following:

• "Monthly Mingle entry" in the subject line
• Your name
• Your blog name and URL
• Your location (just the country or city is sufficient)
• The name of the dish
• The URL of the post in which the dish appears
• Please attach a photo of the dish (max 500 pix wide) to your e-mail