I made this cake for two sweethearts, their love and youth as effortlessly balanced as her hand in his. Her champagne colored dress, a rare standout in the sea of white, sparkled and shined in contrast to his stately navy. They circled and swayed as the record player spun with just the right crackles and scratches. “Hold me close and hold me fast, the magic spell you cast. This is la vie en rose.”
The piano keys flickered with the candlelight, the brassy trumpet and raspy voice slowed time, and I felt purely at ease, for a moment, the high we makers chase was firmly in my grasp. Romance has that effect on me.
Inspired by young love, by their song, this is the Cake en Rose, or Le Gâteau en Rose, if you will.
“When you press me to your heart I’m in a world apart A world where roses bloom And when you speak, angels sing from above Everyday words seem to turn into love songs Give your heart and soul to me And life will always be la vie en rose.”
To all you hopeless romantics out there!
p.s: Eventually, you’ll be able to see all the wedding details I created for Les and Brittni on my portfolio site, so stay tuned.
Rose Water Chocolate Chunk Layer Cake with Rose Water Frosting & Rose Macarons
About this Recipe:Because I wanted a smaller layer cake, I baked a 9×13 pan and used a 5” biscuit cutter to create the round layers. Alternately, you could use 3 6×2-inch round springform pans. Split them in halves horizontally if you want even more layers. The cake layers are separated by thin spreads of red currant jam. Overall, the cake is light, floral, and fruity with bites of dark chocolate and a hint of fall flavors.(more…)
Ah brunch, society’s way of justifying lazing about, eating too much, doing too little and marrying salty, sweet and saucy (mimosas anyone?).
Brunch is my favorite meal of the day, but as farm duties kick into full swing, it’s a meal that no longer fits the schedule (not that the Urban Farmer is the 6 am sort by any means). To indulge in brunch while we still could, I whipped up a little celebration of spring to be enjoyed in the mid-morning hours.
I first shared this brunch with the fine, fashionable folks at ModCloth, who asked me for some tips on supporting local agriculture, a topic I love to bring to the table! Since not everyone has the luxury of a fine fella who digs in the dirt all day and then comes home with fresh, flavorful greens, I’ll share some of those same tips here too. (This is also a good time to tell you I’m a ginger now!)
What’s your favorite part about farmers markets and other local food spaces?
Conversation + flavor. When people plant, grow, and harvest a vegetable, or milk a cow or goat to make cheese, they tend to be very enthusiastic about that product! Whether it be the quirky name of the heirloom seed or the temperament of the baby goats, this dialogue is such a far cry from asking the produce clerk at the grocery store for more details on the fennel. Plus, local purveyors can pick when the produce is ripe, since they aren’t shipping their product across the globe.
Do you have any tips on how to get the most out of a farmers market experience?
Shop with your taste buds and an open mind! Many farmers will give out samples, or offer up herbs and fruits to smell. Think of the farmers market like a cooking show challenge. Here’s what is available and flavorful at the moment, now be creative and turn it into tonight’s dinner! Also, don’t be afraid to stick to your food values! Ask the farmers if they grow organically or pesticide-free (even if they aren’t certified, which is often too expensive for small-scale producers). They risk more for their sustainable approach and should be rewarded accordingly.
Okay, so you’ve scored big at the farmers market…now what? Any tips for using your finds in a way that minimizes potential food waste?
Wasting less is a huge priority of mine, so much so that I added a “Waste Not, Want Not” category to my blog to share my experiments and pursuits. One of the biggest ways to mitigate food waste is to compost, so at least waste and scraps won’t be taking up space in a landfill, where they present a slew of problems. Some cities pick up compost with trash and recycling, but unfortunately, Pittsburgh is not yet one of those cities.
If you don’t have your own yard, talk to a neighbor about sharing a bin or contact the managers of a local community garden to see if you can drop off a bin of approved compostables. Or, talk to my farmer and me!
As far as consuming food to waste less, it comes down to kitchen creativity and experimentation! Try a version of my Turnip Chips & Turnip Greens Dip as a way to use the entire vegetable. Use the end cuts of vegetables like carrots and celery to make a Homemade Stock. The homemade version is usually more flavorful, cheaper and healthier than even the organic store-bought varieties. Juicing is a great way to clean out the refrigerator, and there are quick pickling methods that are not intimidating at all.
In the spirit of “Waste Not, Want Not,” I shared a recipe for a Rhubarb Simple Syrup with ModCloth readers. Rhubarb is so nostalgic, since my mom was one of the few neighbors who knew what to do with the stalky vegetable when most people thought it was a weed. This Simple Syrup is perfect for easy brunch cocktails or an afternoon homemade soda (just add sparkling water).
Rather than strain and pitch the fruit from the simple syrup infusion, use it to make a sweet and tart topping for waffles, which I made with local cornmeal and fresh, homegrown basil. I topped it off with Rose Water Whipped Cream for a truly fresh, spring flavor.
And if you truly want to eat brunch like this part-time farmer, you DRENCH everything in PURE maple syrup!
p.s: Be sure to scroll to the bottom to see the #BTS with my trusty sidekick. p.p.s: This post was presented in collaboration with ModCloth, but all opinions are my own.
Whole-Grain, Cornmeal, Basil Belgian Waffles with Strawberry Rhubarb Compote & Rose Water Whipped Cream
There is a vulnerability to spring I hadn’t noticed until walking through the spindly branches and brown brush of my neighborhood. Winter had protected those same trees and littered ground like long hair protects an insecure girl, basking the earth in a security blanket of snow and a wash of grays. We do not scrutinize winter. We hide from it.
Spring, however, emerges to watchful eyes, like a debut role performed to an audience of critics. People pour into the streets in prematurely short sleeves with exposed legs and toes, demanding warmth, a gentle breeze, greens and blooms.
Meanwhile, seeds and seedlings leave farmers and gardeners guessing- will they or won’t they? Will they spring back from the freak snow? Will they be on schedule for transplanting? Will they emerge at all?
Yet somehow, the early buds prove resilient. The greens and pinks emerge, and if given a little time, they paint the most fabulous landscape. From barren to beautiful, the transition to full-force spring is a process worth observing, worth noting, worth taking to heart.
There are plenty of ugly moments and doubts en route to a masterpiece. Once those painterly strokes of genius appear, they are but brief and fleeting, so we better appreciate the messes and spindly branches along the way.
Like the season, I feel myself reemerging. I just wrapped a major project, a labor of love that consumed my early mornings and late nights and nearly every minute in between. I had to remind myself all along to enjoy the process. That process, like the spring blossoms, can pass so quickly leaving me to question whether the tree ever had blooms or if I had dreamt it.
This cake tastes like walking in the newness of spring, when fresh scents hit you, but you can’t quite locate the tiny buds emitting the perfume. The floral notes of the rose feel cleansing and purifying, like splashing your face with water.
Here’s to the vulnerabilities of spring, to the process of reemerging, and as always, to the sweetness of special desserts worth sharing with special people! This one was for The Urban Farmer’s mama because she is one of the loveliest!
Whole Grain Blood Orange & Rose Water Cake with Rose Water Frosting
About this Recipe: I used a 7-inch and a 6-inch springform pan to create two cake layers, which I then cut in halves to create more layers. Alternately, you could make 3 6×2-inch round cakes. If using fresh flowers as a garnish, be careful to protect the cake from any floral byproduct and caution eaters against eating the flowers (unless they are edible varieties of course). You can wrap the ends of stems in foil or floral tape as a cautionary measure.