Bonnie's Book Club
News and Events
When Bonnie Stern started her cooking school in 1973 she wanted people
to have more fun in the kitchen, eat more healthfully and nourish their
families and friends with delicious food. That goal has never changed.
Bonnie is still sharing her love of cooking in everything she does.
Bonnie is an award winning author of twelve best-selling cookbooks and
writes weekly in the National Post. She offers a wide variety
of corporate services, cooking classes and unique book clubs where
authors actually attend and dinner is included. Bonnie is the recipient of
the 2007 Premier’s Award.
I love travelling in Canada and going to the East Coast always makes me love Canada more. I was invited to speak at the Readers' Festival in Port Medway Nova Scotia and planned a trip around the event. The festival was started by Cynthia Wine and Philip Slayton after they moved there in 2002. They saw that the historic Old Meeting House (1832) needed restoring and wanted to find a way to raise the money. There were talented authors living in the area and they decided to create a version of the Tennysonian Reading Circle of 1903 and called it the Port Medway Readers' Festival. Now that the Old Meeting House is restored, the money raised is used to benefit the community and the festival attracts authors like Margaret Atwood, Linden MacIntyre, Michael Crummey and Linda Spalding.
While I was in the area I went back to Camp Kadimah, near Bridgewater, where I went to camp as a teenager. I had relatives in the Maritimes who all went there so I went too. And loved it. This summer I led a challah baking workshop for the kids. They made posters that said "Welcome Home Bonnie Stern" - I cried. One of my friends from Halifax, Myrna Yazer, made all the dough the night before I arrived (I know what you are thinking and it's true - she did all the work!) and when I got there Friday morning we braided and baked 50 challahs with the kids for Shabbat dinner. So much fun and so delicious!
After the 'work' part of my trip was completed, Ray and I went, with Cynthia and Philip, to Fogo Island Inn on Fogo Island. They say part of the experience is getting there and that’s true – we drove, flew, took the ferry and drove again! Was it worth it? 100%. Fogo Island Inn is one of the most exceptional places to visit. It is a world class inn and an example of social responsibility that makes you proud to be there. Every room faces the ocean, the food is incredibly delicious, there’s a different handmade quilt on every bed, there’s a community host to take you on a tour of the island and the story of how and why the inn was built is a modern fairytale. Read about it and see fantastic photos in this Forbes article: Fogo Island Inn: The Hot Hotel In Newfoundland's Iceberg Alley
After a few days, we got back into the car and drove to St. John's where a food revolution is taking place. Chefs Jeremy Charles and Todd Perrin (with a lot of help from the food community) have created a local Newfoundland cuisine that is attracting diners from all over the world. See the restaurant and recipe sections of the newsletter below for more details and tastes from my trip.
Follow me on Twitter and Instagram, be my friend on Facebook to see what I'm up to with photos from my trips. And read my weekly Saturday column in the National Post at National Post - Bonnie Stern for more recipes.
When I am away I always try to go to the farmers' markets and when I get home, that's usually my first stop too. See you there.
Enjoy the rest of the summer,
|Bonnie's Book Club|
|Bonnie's Book Club is a labour of love. Nothing pleases Bonnie more than to have the opportunity to bring readers and writers together in a truly unique way that offers the rare opportunity to meet some of the country's leading authors, discuss their work and enjoy a delicious meal inspired by the book.|
Drawing on her degree in English and her passion for food and cooking, Bonnie Stern invites you to a literary feast you won't soon forget - Oprah's book club never tasted this good!
*Small print: All registrations must be paid in full when registering. Please check your schedule carefully before registering. Cancellations can be accepted only up to 14 days before event date, a $50 charge (plus HST) applies to cover the administration fee and cost of the book. At any time you may send someone in your place for no additional charge. It is the attendee’s responsibility to mark their calendar with the date, time and location of the event.
|CAMILLA GIBB: THIS IS HAPPY|
|What better way to kick off the 2015/2016 season than with one of the Book Club's most beloved writers?
Over the years, Bonnie has had the privilege of hosting the great Camilla Gibb for incredible evenings dedicated to Camilla's Scotiabank GIller Prize-nominated, Trillium Book Award-winning Sweetness in the Belly and national bestselling The Beauty of Humanity Movement. This August, the Book Club is thrilled to welcome Camilla Gibb back as she discusses her first work of non-fiction. This is Happy is an extraordinary memoir that explores grief, new motherhood and what it means to be a family.
When Camilla Gibb was just eight weeks pregnant, her spouse shattered all sense of the present and future by announcing she was leaving. Heavy with the weight of what had been lost, Camilla was forced to create a home, one into which she soon welcomed a small cast of ailing souls: her brother, a man new to sobriety; a lonely graduate student new to the city; a Filipina nanny new to the country; and a baby, new to the world. This is the heartfelt and inspiring story of their first two years together, an unconventional love story about an unlikely family.
Raw and unflinching, intelligent and humane, This is Happy asks the big questions, and finds answers in the tender moments of the everyday.
Please join us for what promises to be a tremendous evening of food and conversation.
|Date: Monday, August 24, 2015 (Wait list only)|
Time: 6:30pm to 9:30pm
Place: Momofuku (Nikai, second floor)
190 University Avenue, Toronto
Fee: $165 plus HST*
(includes dinner, beverages, gratuity and a copy of This is Happy sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810
|STEVE TOLTZ: QUICKSAND|
|In the past Bonnie has hosted some of the finest international writers at work today. In September, she is thrilled to welcome Man Booker Prize and Guardian First Book Ward-nominee Steve Toltz to the Book Club to discuss his eagerly-awaited new novel Quicksand.
Readers around the world fell in love with Steve Toltz when he published his debut novel A Fraction of a Whole, the freewheeling, scathingly funny and ultimately deeply moving story of one family's attempt to leave their mark on the world.
In Quicksand, Toltz offers readers an outrageously inventive dark comedy about two lifelong friends. Liam is a struggling writer and a failing cop. Aldo, his best friend, is a haplessly criminal entrepreneur with an uncanny knack for disaster. As Aldo's luck worsens, Liam is inspired to base his next book on his best friend's exponential misfortunes and hopeless quest to win back his one great love: his ex-wife Stella. What begins as an attempt to make sense of Aldo's mishaps spirals into a profound story of faith and friendship.
With the same originality and buoyancy that catapulted his first novel onto prize lists around the world, Steve Toltz has created a rousing, funny, but unapologetically dark satire about faith, friendship, and the artist's obligation to his muse. Quicksand is a sharp portrait of twenty-first-century society in all its hypocrisy and absurdity.
|Date: Monday, September 28, 2015|
Time: 6:30pm to 9:30pm
Place: To be announced
Fee: $165 plus HST*
(includes dinner, beverages, gratuity and a copy of Quicksand sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810
|SPECIAL BOOK CLUB EVENT WITH ELAINE NEWTON:|
THE CHILDREN ACT
|If you love book reviews and book clubs and live in Toronto, Cape Town or Naples (Florida), you must have heard of the legendary Elaine Newton. Elaine was a professor at York University for thirty-eight years and I think that if I studied with her, I would have continued in literature. We are thrilled to have her speak about Ian McEwan's latest book, The Children Act. Her book events attract literally thousands of people and she regularly speaks at The Philharmonic for the Arts in Naples Florida to an audience of over 1,000 attendees. So we are really excited to host her at Big Crow BBQ, a small and personal venue by her standards.
This is a little different than our normal book club in that Elaine will be speaking, not the author, but we will still be mailing out the book ahead of time and there will still be a great meal and we will still have lots of fun.
The book that Elaine will be discussing is the provocative The Children Act by award-winning writer Ian McEwan.
Fiona Maye is a High Court judge in London presiding over cases in family court. She is fiercely intelligent, well respected, and deeply immersed in the nuances of her particular field of law. Often the outcome of a case seems simple from the outside, the course of action to ensure a child's welfare obvious. But the law requires more rigor than mere pragmatism, and Fiona is expert in considering the sensitivities of culture and religion when handing down her verdicts.
But Fiona's professional success belies domestic strife. Her husband, Jack, asks her to consider an open marriage and, after an argument, moves out of their house. His departure leaves her adrift, wondering whether it was not love she had lost so much as a modern form of respectability; whether it was not contempt and ostracism she really fears. She decides to throw herself into her work, especially a complex case involving a seventeen-year-old boy whose parents will not permit a lifesaving blood transfusion because it conflicts with their beliefs as Jehovah's Witnesses. But Jack doesn't leave her thoughts, and the pressure to resolve the case - as well as her crumbling marriage - tests Fiona in ways that will keep readers thoroughly enthralled until the last stunning page.
|Date: Monday, October 5, 2015 (Wait list only)|
Time: 6:30pm to 9:30pm
Place: Big Crow
176 Dupont Street (in the back), Toronto
Fee: $165 plus HST*
(includes dinner, beverages, gratuity and a copy of The Children Act sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810
Corporate culinary events are a great way to host a corporate function. Great food always brings co-workers and staff together. People have fun, learn a lot and take home delicious memories.
Events are customized to meet your location, schedule, objectives and food preferences. Bonnie works with nutritionists, food producers, restaurants, etiquette experts and authors to create exciting programs.
All events will be planned and hosted by Bonnie personally.
Bonnie Stern has worked with various food manufacturers, grocery chains, restaurants, chefs, health professionals as well as cookware manufacturers, etc., offering a wide variety of corporate services, such as:
Corporate culinary events
Corporate family dinners
Private cooking classes
Menu consulting for parties
For detailed information,
please call: 416 484 4810
Friday Night Dinners
Bonnie's latest cookbook with her favourite menus, recipes, photos and stories. Over 170 delicious recipes for every occasion - holidays, barbecues, fast suppers and fabulous feasts - and Bonnie makes sure you can make fantastic meals and still enjoy the food and fun with everyone else. You'll want to use this book every day of the week.
Published by Random House of Canada, 2010, 320 pages, paperback
Essentials of Home Cooking
Winner of the 2004 International Association of Culinary Professionals Award. A beautiful cookbook filled with Bonnie’s personal favourites - dishes that reflect the way we are cooking today.
Published by Random House of Canada, 2003, 208 pages, paperback
This wonderful compendium is a must for every kitchen featuring over 300 favourite recipes from the bestselling Simply HeartSmart Cooking, More HeartSmart Cooking and HeartSmart Cooking for Family and Friends, as well as 75 brand-new recipes to add to your HeartSmart repertoire. Many of the classic recipes have been fully updated to incorporate current food trends and new nutritional information.
Published by Random House of Canada, 2006, 480 pages, paperback.
Cuisiner au gout du coeur
Published by Trecarre, 2006, 512 pages
A very special collection of over 150 mouth-watering recipes including soups, spreads, salads, hors d'oeuvre, pastas and much more. Complete with presentation, entertaining, menu planning tips and over 50 detailed illustrations.
Published by Random House of Canada, 1990, 176 pages, paperback
Over 120 recipes for decadent cakes, pies and pastries, scrumptious cookies, creamy mousses and ice creams – A collection of recipes from a master that stand the test, and tastes, of time.
Also provided are elegant decorating tips, helpful information on equipment and ingredients, and black-and-white illustrations throughout demonstrating basic techniques that will make these recipes absolutely no-fail.
Published by Random House Canada, 1998, 214 pages, paperback
for Family and Friends
Featuring nine entertaining menus (over 200 recipes) with complete work plans, presentation ideas and wine suggestions, as well as complete nutritional analysis for each recipe, plus the Canadian Diabetes Association’s Food Choice Values. Colour photos and black and white instructional illustrations throughout.
Published by Random House of Canada, 2000, 320 pages, paperback
Recevoir au gout du coeur:
recettes, menus et conseils pour des réunions de famille et d’amis
Published by Trecarre, 2000, 320 pages, paperback
|News And Events|
|EVERGREEN ASADO BBQ FUNDRAISER|
|Saturday, September 26, 2015|
A South American-style festival full of fun, flames and food at Evergreen Brick Works.
For one night only, 40 top chefs tame the flames over dramatic open-air parilla barbecues to bring you the smoke and sizzle of South American cuisine. Dine alfresco on farm-fresh food and local drinks prepared by Brad Long, Steve Gonzalez, Anthony Rose, Matty Matheson and more. Then join the carnival and dance the night away—all in support of green, healthy cities.
For more information, click here
|BONNIE’S BOOK CLUB GOES TO LONDON|
|This is an advance announcement of our plan to lead a culinary trip to London (UK) for book lovers next spring, combining delicious food experiences and meals, with author talks, excursions and tours.
We are working hard on an itinerary and it's looking great! But we do not have a price yet and hope that the strength of the British currency and the decline of ours will not make the tour unreasonable.
If you would like to be on a specific mailing list for trips please just send me your name, email address and phone number to firstname.lastname@example.org
|Restaurant Recommendations and More|
797 College Street
416 532 2222
|It was great to see that one of Toronto's most popular hip restaurant serves a vegan salad, delicious gluten-free bread and a GF version of their fantastic Basque cake with sherry cream. The story behind the 'no-show vegan salad' is that someone phoned; asked if they had anything for a vegan and they said yes. The person didn't show. It's been on the menu ever since and it's delicious! Don't miss the spicy steak tartare, octopus, bavette with hen of the woods, no show vegan salad, mackerel and Basque cake - GF or regular. Bar Isabel takes reservations and have very good, friendly service. |
Moderate to Expensive
|Swan - Rose and Sons|
892 Queen Street West
416 532 0452
|It is great to see that Swan has been restored and busy again under the new direction of Rose and Sons whose other restaurants include Fat Pasha, Big Crow, Rose and Sons and Schmaltz. This menu features lighter dishes such as watermelon, burrata & bacon salad and Boston lettuce with grapefruit fillets & buttermilk poppy seed dressing. But the burger is still one of their best items!|
24 Bellair Street
416 927 0077
|Whether you are eating there or getting take-out Yamato is always one of our favourite places for sushi. Do not miss the chopped tuna sushi and the vegetarian dragon roll.|
307 Spadina Avenue
416 792 1784
|We loved our meal at People's Eatery. The food is like a tour of ethnic Toronto through small bites. We stayed with the bites rather than adding the large platters and loved the sticky, spicy, crunchy Chinese tofu; Thai fried chicken; lamb croquettes with mango chutney; their version of liver and onions - foie mousse with homemade challah croutons and caramelized onions; perfect latkes with smoked trout and sour cream; Moroccan eggplant and a variety of smoked fish. They offer a tasting menu Friday, Saturday and Sunday nights upstairs in a beautiful room that is gently reflective of the Chinese background of the building.|
|Sweet Jesus Ice Cream|
at Home of the Brave
589 King Street West
416 366 2736
|Home of the Brave is known for its trendy renditions of popular American foods. And then they added decadent soft serve cones with swirls and toppings of things like lemon curd and coconut; banoffee pie with caramel and bananas and chocolate with peanut butter just to name a few. They had me at lemon curd and coconut. If they aren't too busy eat your ice cream there, otherwise order take out. (They are opening a free standing spot near John and Queen in September.)|
HALIFAX, NOVA SCOTIA
|Maritime Ale House|
Stanfield Int'l Airport
(pre-security, main lobby)
902 873 3744
|On our way from Halifax to Gander my friend Cynthia Wine remembered that the Maritime Ale House in the Halifax airport was supposed to have great lobster rolls and chowder. It was only 10am but we were game. Our server said the chef could make us the lobster rolls but the chowder wouldn't be ready until noon. The rolls were delicious. And so was the 'real' breakfast our husbands ordered. What's wrong with lobster rolls for breakfast anyway?|
FOGO ISLAND, NEWFOUNDLAND
|Fogo Island Inn|
709 658 3444
or 855 268 9277
|One of the most beautiful places I have ever been. The dining room was sitting on the edge of the ocean and no matter what time of day you were there, the view was spectacular. The food was the perfect combination of exciting yet based on tradition - from the wake-up basket at your door at 6am (coffee, daily vegetable juice and pastries) to breakfast (anything from oatmeal to cod cakes topped with poached eggs), lunch (from cod chowder to open-faced sandwiches with local baby shrimp) and dinner (from fresh and salted cod with spicy pork and mussels to Newfoundland scallops with pickled green black currants and marshberries). Delicious. If you are staying at the inn your meals are included but if you are staying at a B&B and the dining room at the inn has room, you can make reservations for dinner.|
Joe Batt's Arm
709 658 3663
|When you stay at Fogo Island Inn all your meals are included. However, they like you to experience other restaurants on the island and therefore pay your way (plus tip and tax) if you decide to go to one of them. Our lunch at Nicole's Cafe was down home and lovely with traditional Newfoundland specialties including Fisherman's Brewis - a combination of salt cod and bread. Dessert is always delicious as they own Growler's, the ice cream parlour down the road. Don't miss the jam tart ice cream.|
ST. JOHN'S, NEWFOUNDLAND
7 Queen Street
709 722 3100
|This warm friendly bistro was just what we needed after our long drive from Fogo Island. Local, seasonal ingredients used in contemporary cooking like glazed duck breast ramen with homemade noodles and pork dashi broth with crispy nori or potato-wrapped cod with wilted greens and chorizo verde vinaigrette.|
95 Water Street
709 579 5800
|Winner of Canada's best restaurant from Vacay Top 50 Restaurants in Canada, two years in a row, Raymonds lived up to its reputation. Located in a beautiful historic building with a view of the harbour, chef/owner Jeremy Charles has created a Newfoundland cuisine that is attracting diners from all over Canada and around the world. You can order a la carte or the 7-course tasting menu.|
|The Merchant Tavern|
291 Water Street
709 722 5050
|Even though The Merchant Tavern had only been open a week when we were there, lunch was delicious and the restaurant was full. This new casual restaurant from Raymonds is located in a beautifully restored bank building. We loved the seafood soup with fennel and cod; gem lettuce Caesar salad; the incredible, perfect lobster roll and for dessert - the vinegar pie and soft serve injected with salted caramel!|
|Fixed Coffee and Baking|
183 Duckworth Street
709 576 7797
|On a hot tip from Sarah Villamere, the talented pastry chef at Raymonds, we went to Fixed Coffee for the best coffee in town. And they make HOMEMADE BAGELS, so delicious - when was the last time you had a homemade bagel. I might have to make some!|
8 Barrows Road
709 237 7314
|Along with Chef Jeremy Charles at Raymonds, Chef Todd Perrin is focusing on local, wild, seasonal food, creating a Newfoundland cuisine that has the world interested. Mallard Cottage is really like a cottage, located on the lake, in Quidi Vidi Village, about 10 minutes from downtown St. John's. It's casually sophisticated and lots of fun. I especially loved the halibut collar and had the best cocktail made with smoked agave - full dislosure I had one and a half! I don't remember anything else.|
709 363 7456
|About one hour south of St. John's the picnic of your dreams awaits you. The only thing better than the view, is the delicious food. Be sure to make reservations early. Each picnic comes with a salad, sandwich, dessert and lemonade and everything is made on the premises with local ingredients. You make your choice and pay when you are there. (There's no cancellation fee if the weather is bad.) It is truly memorable. See the recipe for the chicken salad sandwich and orzo salad below.|
|PORT MEDWAY SHELLFISH STEW|
|2 tbsp extra virgin olive oil1 onion, chopped1 red chile, halved, seeded, chopped or pinch dried hot red chile flakes1 leek, white and light green part only, chopped and rinsed1/2 fennel bulb, chopped2 cloves garlic, finely chopped2 tbsp tomato paste1 cup dry white wine3 cups fish broth, or vegetable broth, clam juice (or water)1 can 796mL plum tomatoes, with juices, crushed1 bay leafkosher salt and freshly ground black pepper1 lb halibut fillets, cod, haddock or salmon trout, in large pieces1/2 lb cleaned shrimp1/2 lb scallops1 lb mussels, well-cleaned2 tbsp chopped fresh parsley||Cynthia Wine and Philip Slayton are wonderful hosts. All summer they have a constant stream of family and friends staying with them In Port Medway and Ray and I were lucky to be there too. Cynthia is a great cook and her food is always delicious as you can tell by this great shellfish stew.|
1. Heat olive oil in a wide, deep skillet or Dutch oven. Add onion, chiles, leeks, fennel and garlic. Cook gently 5 minutes. Add tomato paste and cook one minute. Add wine and bring to a boil. Cook 5 minutes. Add broth and tomatoes and bring to a boil. Add bay leaf and a little salt and pepper. Cook 20 to 30 minutes, stirring often, until slightly thickened. Season to taste. Discard bay leaf.
2. Just before serving add fish, cover and cook gently 5 minutes. Add shrimp, scallops and mussels around fish, cover and cook 2 to 5 minutes longer until mussels open and seafood is just cooked. Season to taste.
3. Serve in large bowls sprinkled with parsley.
makes 8 servings
|PERUVIAN SPICED ROASTED CHICKEN THIGHS|
|8 chicken thighs with skin and bones3 tbsp lemon juice3 tbsp extra virgin olive oil2 cloves garlic, minced2 tsp kosher salt1 tsp ground cumin1 tsp smoked paprika1/4 tsp cinnamon1/4 tsp cayenne pepper2 tbsp chopped fresh cilantroSprigs of cilantro||I love the taste of this chicken adapted from a recipe by my good friend Mitchell Davis.|
1. Place chicken thighs in a large bowl. Combine lemon juice, olive oil, garlic, salt, cumin, paprika, cinnamon and cayenne. Rub into chicken. Sprinkle with cilantro. Marinate chicken 15 minutes at room temperature or up to overnight in the refrigerator.
2. Preheat oven to 400F. Heat a large heavy skillet (that goes into the oven) on medium high. Add chicken, skin side down. Cook 4 to 5 minutes until browned. Turn chicken over and place pan in the oven. Roast 30 to 40 minutes, basting once or twice until chicken is fully cooked and browned.
3. Top with sprigs of cilantro.
makes 4 to 6 servings
|LIGHTHOUSE PICNIC ORZO SALAD|
| 1/2 lb orzo (1 1/4 cups) or other small pasta or rice1 yellow pepper, roasted and peeled, diced1 cup cherry tomatoes, quartered1 tbsp chopped red onion1 tbsp each chopped fresh mint and basil1/2 cup grated Parmesan (Parmigiano Reggiano or Grana Padano)|
dressing:2 tbsp white wine vinegar1 tsp kosher salt or more to tastefreshly ground black pepper to taste2 tsp honey1/4 cup extra virgin olive oil
|This is a favourite salad at the Lighthouse Picnics in Ferryland, Newfoundland. You can make it with any small pasta or rice.|
1. Cook orzo in boiling, salted water until just tender - about 5 minutes. Drain and rinse with cold water. Drain well.
2. Combine peppers, tomatoes, onions, mint, basil, drained orzo and cheese.
3. Whisk vinegar with salt, pepper, honey and oil. Combine with orzo. Season to taste.
makes 4 to 6 servings
|CURRIED CHICKEN SALAD SANDWICHES|
|3 cups cubed, cooked, chicken breasts (bones and skin removed)1 rib celery, sliced 1/4" thick1 cup cubed ripe mango, about 1/2" cubes1 green onion, thinly sliced1/4 cup toasted almonds, chopped|
dressing:1/3 cup mayonnaise3 tbsp unflavoured thick yogurt2 tsp mild curry powder or paste1/2 tsp cumin1/2 tsp sugarSalt and pepper to taste
spread for bread:3 tbsp mayonnaise1 tsp brown sugar1/2 tsp Dijon mustard8 slices oatmeal or multigrain bread8 leaves lettuce
|All the sandwiches at the Lighthouse Picnics in Ferryland, Newfoundland, are delicious but this was my favourite. All the sandwiches are made with freshly baked oatmeal molasses bread and the chicken breasts are roasted on the bone with the skin to keep them juicy.|
1. In a large bowl combine chicken, celery, mango, green onions and almonds. In a small bowl whisk 1/3 cup mayonnaise, yogurt, curry powder, cumin, sugar and salt and pepper to taste. Combine dressing with chicken.
2. Combine 3 tbsp mayonnaise with brown sugar and Dijon mustard. Spread 1 tsp on each slice of bread.
3. Scoop 1 cup chicken mixture on each of four slices of bread. Spread evenly and top with lettuce and remaining bread.
makes 4 sandwiches
|BLUEBERRY CRUMB CAKE|
|2 cups all-purpose flour1 cup sugar2 tsp baking powder1/4 tsp kosher salt3/4 cup butter, very cold, grated or in small cubes1/2 tsp ground cinnamon1 egg1/2 cup milk2 tsp pure vanilla extract or paste3 cups fresh blueberries||This is one of my own all-time favourite summer cakes.|
1. In a large bowl whisk flour with sugar, baking powder and salt. Cut in butter with your fingertips (if necessary) until it is in tiny pieces. Remove 1 1/2 cups mixture, stir in cinnamon and reserve for topping.
2. In another bowl whisk egg with milk and vanilla. Stir in remaining flour mixture.
3. Spoon batter evenly in a buttered 9" square baking dish. Sprinkle with blueberries and then with reserved topping.
4. Bake in a preheated 350F oven 30 to 35 minutes or until cake is nicely browned and middle is cooked - a skewer inserted should come out dry or an instant read thermometer should read at least 185F. Cool on a rack. Cut into 9 or 12 squares.
makes 9 to 12 servings
|MARK'S COCONUT BIRTHDAY CAKE WITH BURNT MARSHMALLOW FROSTING|
|cake:1 cup butter1 3/4 cups sugar4 eggs2 tsp pure vanilla extract or paste2 3/4 cups all-purpose flour2 tsp baking powder1/2 tsp kosher salt1 cup coconut milk1 cup sweetened or unsweetened finely grated or flaked coconut|
butter icing:1/2 cup butter3 cups icing sugar, sifted1/4 cup coconut milk2 tbsp lemon or lime juice1 tsp pure vanilla extract
marshmallow icing:1 cup sugar3 egg whites1/3 cup waterpinch kosher salt1/4 tsp cream of tartar1 tsp pure vanilla extract1 1/2 cups sweetened or unsweetened plain or toasted thick grated coconut
|When I posted a photo of this cake, Mark's birthday cake, on Instagram and Facebook I got so many 'likes' and requests for the recipe. So here it is. It has two different icings - one for the top and sides and one for between layers. You could double either icing if you just want to make just one icing.|
1. Cream butter until light. Add sugar gradually and beat until very fluffy. Add eggs one at a time beating after each addition. Beat in vanilla.
2. In a bowl, whisk flour with baking powder and salt. Add to butter mixture alternately with milk, beginning and ending with flour. Stir in coconut.
3. Divide batter between two 8" or 9" baking pans that have been buttered and lined with a round of parchment paper. Bake in a preheated 350F oven for 20 to 25 minutes (for 9" cakes), 25 to 30 minutes (for 8" cakes) or until a cake tester comes out clean or a meat thermometer registers 185F when inserted into the middle. Cool 10 minutes on racks, remove from pans, discard paper and cool completely. Wrap well and chill overnight if possible (for easier slicing).
4. For butter icing, beat butter until light. Beat in 2 cups icing sugar and then add, coconut milk, juice and vanilla. Beat until very fluffy. Gradually add remaining sugar until spreadable.
5. Carefully cut each cake into 2 layers. Brush cut sides with a little extra coconut milk. Line a cake plate with strips of waxed or parchment paper and place one round, cut side up on it. Ice layer with about 1/3 of the butter icing and repeat with two more layers, top with the fourth layer.
6. For the marshmallow icing place sugar, egg whites, water, salt and cream of tartar in a metal bowl that fits over a pot of simmering (not boiling) water. Whisk ingredients together. With a handheld mixer beat on medium high for about 5 minutes until very white, fluffy and light. Remove bowl from on top of the pot and add vanilla. Continue beating 2 to 3 minutes until cool and stiff. Ice top and sides of the cake swirling the icing. Press coconut into the sides of the cake and if you wish, torch the top with a small blow torch.
makes 12 to 16 servings
© Copyright 2015, Bonnie Stern Cooking Schools Ltd.