Cake

Cake Practice by Elizabeth Rees

I recently had a bridal shower and had to make a cake. Not my first time making a cake for a special occasion, but it was the most formal of them I have ever done. Especially for someone who has been to culinary art school so there is a little bit of pressure here.

I felt compelled to actually do some “practice” so that I can get the hang of baking something of this nature again. It is not so much the cake part, that part for me is well “a piece of cake” ( I know, terrible phrase but I just couldn’t help it ). However, it is the icing part of the procedure that always gets me. Maybe it is because I get lazy or forget to do something, fill something, etc. that makes it just the cake that more novice.


Result? Well… Here you go. This was the practice round in the making. 



And here is the actual result.



It was so amazing that I have 2 more slices in the freezer. Enough said. A sincere thanks to King Arthur Flour. If you want the recipe, check out their baking recipe book. 

Notes Into 2010 by Elizabeth Rees

After a long break from the holidays, I decided to enter into 2010 just with some notes. Nothing too extraordinary; just some observations as I left 2009 on a rather quiet note compared to previous years.

Most Notable Indulgences of the Holiday Se
ason

My Mother's Sweet Potato Casserole

I have had many versions from different parts of the country, and I admit: the south has the most flavor.

Homemade Bread

7-Grain has been my favorite thus far, and I am not saying that because I am a health nut. If you have not made your own bread yet, please do. You will amaze yourself.

Georgia Wine: Tiger Mountain's Tennat, Petit Manseng and Wolf Mountain's Chanteloup
We went completely local on the wine this year and it was definitely worth it.

Georgia Beer
We got into Sweetwater Beer lately.

Chocolate Whiskey Tart

I officially made this a personal tradition.

See's Chocolates

My family should have just bought me two boxes alone.
http://www.sees.com/

Chocolate Cake, Raspberry Filling, Vanilla Frosting From Henri's
I almost became sick because I ate so much.

Vanilla Cake, Chocolate Filling, Chocolate and Blue Frosting From Henri's
So good we had to buy another.

Mussels
Black Diamonds.

My Father's Traditional Oysters Rockefeller Fr
om Connecticut
Did not even know Connecticut had oysters.

Williams Sonoma Cranberry Orange Relish

I know, I know. The family is not much into homemade cranberry sauce so we stick to this. Its so good though.

Williams Sonoma Pumpkin Pecan Butter
I can and will eat this from the jar.

Spinach Dip
Another new personal tradition.

Steak from Findley's Meat Market

My mouth just waters from visioning it again.

Old Mill's Crab Cake
Full of peppery flavor. A must try if you are in north Georgia. They make some
killer shrimp and grits too.
http://www.acwortholdmill.com/

Pear Salad
Ina Garten had it right on this recipe.
Endive, Pear, and Roquefort Salad

Homemade Cheese Balls
So much fresher than store bought bran
ds.

And...

Buckeyes
A tradition from the great state of Ohio. So very easy and makes so very many, I had to split this project into two nights. Enjoy!


1 1/4 C Butter
1 X 18 oz. Jar Creamy Peanut Butter
7 C Sifted Powdered Sugar (Approximately 1.5 lbs.)
6 C Semisweet Chocolate Chips
3 T Shortening
Processor, Blender, or Mixer
Wax Paper

Process butter and peanut butter until thoroughly blended.


Add 3 C powdered sugar and blend until smooth.

Gradually add remaining powdered sugar in 2 batches until mixture pulls away from the sides.

Shape into 1 inch balls.

Cover and chill or freeze for at least one hour.


Combine chocolate chips and shortening in top of double broiler.

Bring water to boil and then reduce heat to low.

Cook chocolate until melted. Stir occasionally.


Remove pan from heat and leave chocolate over the hot water.

Take chilled balls out of freezer and using wooden pick, dip each ball into chocolate. Coat 3/4 of the ball.

Place on wax paper.

Smooth wooden pick holes and let stand until chocolate solidifies.

Store in at room temperature, fridge, or freezer.