Have a cheery, peaceful and happy holiday season!

Holiday shortbread all boxed up

It’s been a busy time these past few weeks and blogging has taken a back seat. BUT . . . . I’ve tried a couple of new cakes from Aleksandra Crapanzano’s book “Gâteau” which I hope to share with you in the upcoming weeks.

One is a classic French apple rum-scented cake which I’ve made several times now. The first time around was for a demo I did back in October at a nearby assisted living facility during which I made two 6” smaller cakes. The time frame required a shorter bake than for a full 9” cake and it worked out just fine. The residents LOVED it!

six inch french apple cakes

I’ve also made both standard “muffin” sizes (seen below at another assisted living gig) and petite teacake versions topped with whipped caramel mascarpone and oat crumble. Yum!

The other day I made a chocolate, spelt, crème frâiche, coffee enhanced loaf that I will definitely try again. The recipe calls for a 9”x5” loaf pan, but I used my mom’s Mirro pan that’s longer and more narrow than a standard loaf. I’ve done that a number of times with other cake recipes that call for a standard loaf but this time the batter was WAY too much for the pan, spilling over the ends like lava. I ended up scooping some of the batter out early on in the bake and then let it finish. Boy did I have my doubts.

Not a pretty picture - sunken right down the middle like a trough. All puckered up! Just goes to show ya that things don’t always end up as you might hope.

But wouldn’t you know it - it’s delicious! Deep cocoa flavor, moist crumb with just the right level of coffee flavor.

I’ll let you know how the Christmas dessert I hope to serve comes out. Slices and/or chunks of this cake with a vanilla/orange scented ricotta custard, some chocolate ganache and something crunchy to set it off. Maybe a nutty crumble or chopped candied hazelnuts or walnuts. Mmmmmm . . . sounds good!

Cheers and good wishes to all! Catch you later.

My vermont memories window display (No white christmas here!)

Afternoon tea at London House, Chicago

Street level entry hallway

Steve and I were able to squeeze in an overnight to Chicago right before Thanksgiving. Seeing some family, visiting the Art Institute and enjoying the city buzz were on the agenda, as was an afternoon tea at London House.

Located at the confluence of Michigan Avenue and Wacker Drive, the entrance was at street level while the tea event was on the second (“lobby”) floor. While it was a bit clunky finding the space due to an odd elevator system, the setting was lovely and comfortable, the staff attentive and pleasant and the menu intriguing and robust with its offerings of pastries, savories and sweets.

When asked if we were celebrating a particular occasion, I offered up our 40th anniversary. That happened to be back in August, but we see it as a cause for celebration all year long. Wouldn’t you??

The menu

We were served two glasses of bubbly on the house and made our choice of tea - lots of options. I went with a green tea almondine, a pleasant almond scented light tea. Steve opted for a fruity berry hibiscus number - hmmmmm . . . . not typical for him. Truth be told, we’re generally coffee drinkers, but, when in Rome . . . . .

Green tea almondine

Shortly after the tea was served, we received our basket of baked goods - two flavors of scones (triple chocolate and orange cranberry), eggnog cakes and Grinch cookies (green of course).

Steve’s favorite was the chocolate scone - so moist and cocoa-ful (I think I made that word up). The portions were more than generous, so much so that I thought the scones would be better as petite versions, leaving room for the rest to come.

We put the Grinch cookies aside - they were big and not at all enticing to us. Give me a petite shortbread cookie any day.

The savories (6!) and sweets (5!) came out together on an elegant, narrow three tiered stand. We had a lot of work to do!

The menu was creative although perhaps trying a bit too hard. On a positive note the truffle mushroom toast points (especially the fried crispy prosciutto!), the feta/spinach/artichoke spanakopita and the goat cheese/pesto/tomato on Ritz cracker were flavorful, but the textures of the sushi salmon crepe and the vegan “crab” cake (essentially chewy mushrooms) were not particularly enjoyable. Steve did like the duck spring roll with hoisin, but then he’s a sucker for Asian cuisine. You go Steve!

Savories

The sweets were presented in a cute holiday style with donuts hanging from the tier and treats dressed up as Christmas trees and wrapped gifts on the top shelf. There were also candy cane macarons and Rudolph domes with antlers and all.

Sweet treats

Steve and I agreed that the Rudolph dome was the best of the bunch - a smooth caramel mousse with a pear confit center set on a crisp speculoos cookie. The other choices were average at best, particularly the gingerbread donut which was redolent of frying oil and too chewy in texture.

I can’t help but wonder where and by whom the Christmas trees and wrapped gift sweets were created. Seemed like mass production to me. Or perhaps there were elves back in the kitchen doing all that decorating?

Bottom line - if you’re looking for a couple of hours of quiet enjoyment in a light filled and holiday decorated room, you’re on the right track. Just don’t expect the cuisine to send you over the top.

Happy holidays!