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Post by lugg on Jul 4, 2021 18:54:08 GMT
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Dessert
Jul 5, 2021 2:48:10 GMT
via mobile
Post by mich64 on Jul 5, 2021 2:48:10 GMT
Lugg that read delicious then the showed it would be delicious!
I made another cake today for my visit with my parents. A few weeks ago I made a pineapple upside down cake in a Bundt pan, they enjoyed it, my dad ate 2 pieces and another after dinner. With my mom having difficulty now due to dementia, she is no longer baking.
This morning I got up early, peeled some apples, chopped them up into a bowl and added brown sugar and cinnamon to coat them, put then in the bottom of a springform pan. We then mixed a French vanilla cake mix and poured over the apples, sprinkled in some more cinnamon. We picked up some butterscotch ripple ice cream on the way to their house. I think it makes them happy to see me enjoying baking for others just as my dear sister always did (and my dad has been missing my mom’s desserts).
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Post by bixaorellana on Jul 5, 2021 4:35:45 GMT
So long since I had rhubarb in anything. Lugg, that dessert must be heaven!
Mich, I did not realize your mother was having difficulties. How lovely that you made a way to honor your sister in a way that brings pleasure to everyone and to also provide something nice missing in your dad's life.
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Post by bjd on Jul 5, 2021 7:48:58 GMT
I have been trying to grow rhubarb for ages but it seems I don't choose the right climates/soil conditions. Anyway, I bought a rhubarb plant when we first moved here (gave up in Toulouse after several tries), had to move it. Last year the stalks were really thin and yellowish and the leaves got chewed up by slugs. The first stalks this year were no good either, but now a second bunch has grown and I'll try to do something.
Unfortunately, my husband isn't supposed to eat sugar and you really need sugar with rhubarb. Perhaps I'll just stew it. I really do like rhubarb crisp though I don't want to eat it all myself.
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Post by kerouac2 on Jul 5, 2021 9:31:00 GMT
The was so much rhubarb in my grandparents' village in Lorraine that nobody grew it -- one would just go to the little stream next to the railroad tracks and chop out as many stalks as needed.
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Post by bixaorellana on Jul 5, 2021 14:33:55 GMT
I have been trying to grow rhubarb for ages but it seems I don't choose the right climates/soil conditions. I suspect winter where you are isn't as cold nor as long as rhubarb would like. |
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Post by bjd on Jul 5, 2021 16:46:44 GMT
I think you are right, Bixa. But we had a neighbour in Toulouse with a huge rhubarb plant under a tree in her garden and I knew someone in a hotter area than here who also managed to grow it. But indeed, most rhubarb I see here is imported from Germany. And it's not common or cheap.
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Post by casimira on Jul 5, 2021 17:25:22 GMT
I haven't had rhubarb in ages and whenever I am up North always try and take advantage of having rhubarb pie when it's available.
Your creation looks delicious Lugg.
I am going to make a fig clafouti sometime this week. My tree at the "old" house is chock full of them and many are going to waste. I want to make at least one confection with them while they last.
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Post by bixaorellana on Jul 5, 2021 18:11:35 GMT
we had a neighbour in Toulouse with a huge rhubarb plant under a tree in her garden and I knew someone in a hotter area than here who also managed to grow it. Bjd, it's probably one of those things where people dig up the root ball and give it artificial winter in the fridge or something. Either that, or those people were of the annoying sort with dumb gardening luck. I had a clueless neighbor with ferns that always looked better than anything you'd see in the fanciest florist's window. When I say clueless: she was mystified that there were round white damp spots on her hardwood floor. And what a coincidence -- every one was right under a terracotta fern pot! I am going to make a fig clafouti sometime this week. My tree at the "old" house is chock full of them Why do you do this?! This is right up there in mentioning crawfish season in terms of tormenting me. |
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Post by questa on Jul 6, 2021 0:33:17 GMT
Do you dessert eating people have Pavlova for special occasions? I have been known to sidle up to the dessert table for second helpings and offer to take plates to the kitchen so I can polish off the left-over meringue and fruit and cream.
The "Pav" as it is called was created by a pastry chef in honour of the ballerina Anna Pavlova and must be light and sweet like her. Old eggs are better than new and the fruit must be arranged artistically, usually Kiwi fruit and strawberries. Some cheats combine a little cornflour in the meringue so it rises well and holds together and has a crunchy shell.
My mouth is watering at the thought of some now.
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Post by mich64 on Jul 6, 2021 0:49:13 GMT
I did not realize your mother was having difficulties. Bixa, it has been a slow progression, most days are better than others. It was actually because she forgot about her rhubarb pie in the oven a couple of months ago that I thought I should start bringing something by every couple of weeks. What is funny for them is that I am the last of their children that they ever thought would bake them something. My brother stopped by Sunday morning while we were in the middle of mixing the batter and found it quite amusing to see us baking. When we got to my parents later in the afternoon, he was sitting there with a smile waiting for a slice of cake. |
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Post by htmb on Jul 6, 2021 0:53:09 GMT
Aw, how sweet of your brother! And what a wonderful thing to do to help connect with each of your parents in such a personal way. I think this is wonderful, Mich!
I’m sorry about your mother. I hope the progression is slow and she remains happy and comfortable.
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Post by mich64 on Jul 6, 2021 1:12:53 GMT
Thank you htmb.
Checking in with my dad on the phone one day last week he said she was doing okay and I said, "Dad is she happy?" after a few seconds of thought he said "Yes, I think she is." It was comforting for both of us to realize that.
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Post by bixaorellana on Jul 6, 2021 1:19:13 GMT
Love your brother waiting for the pie!
Also love your answer to Htmb's sensitive question -- reassuring to hear that.
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Post by fumobici on Jul 6, 2021 1:29:49 GMT
We've had a big rhubarb plant in the yard for thirty years. We've never picked it or used it. Judging by its persistence and our often lack of much in the way of winter hard freezes, I'd reckon it doesn't require much in the way of cold.
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Post by bixaorellana on Jul 6, 2021 2:42:43 GMT
I looked up Bellingham & where Bjd lives, & her winters are definitely warmer than yours.
When my sister lived in Colorado, she had a neglected but robust stand of rhubarb. She had equally unloved lovage, which she'd have to hack back. I, on the other hand, have never been able to grow it.
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Post by bjd on Jul 6, 2021 6:02:00 GMT
Fumo, rhubarb doesn't need a lot of cold, but it doesn't like very hot either. My son in Canada, near Ottawa, has a huge rhubarb plant, as do many of his neighbours.
Questa, pavlova was unknown to me until a woman from New Zealand made one for dessert some years ago. None of us -- a mix of French, Brits, Germans and N Americans -- had ever heard of it.
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Dessert
Jul 6, 2021 6:48:48 GMT
via mobile
Post by mickthecactus on Jul 6, 2021 6:48:48 GMT
In the UK the big rhubarb growing area is Yorkshire which might give you an idea as to the conditions they like.
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Post by questa on Jul 6, 2021 13:27:43 GMT
Oz and NZ have been both been quarrelling over its creation for a century. Today I read the full story of who actually did what in the story and you are right, Huckle. It started as the German meringue dessert of that name, although the Schaum was a language deviation...I have forgotten what it meant. From there it fell out of favour as it took 45 minutes to whip the eggs. Post WW1 the hand beater became available and the Brits were on to it. Then it came to the colonies and became part of the psyche of Oz and NZ.
There are over 1000 recipes and as many hints to make the perfect one.
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Post by kerouac2 on Jul 6, 2021 15:06:27 GMT
I'm old enough to know how to make meringue with a spring whisk although I probably no longer have the muscles to do it.  |
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Post by lugg on Jul 6, 2021 20:07:37 GMT
Do you dessert eating people have Pavlova for special occasions? I have been known to sidle up to the dessert table for second helpings and offer to take plates to the kitchen so I can polish off the left-over meringue and fruit and cream. Although I am not a dessert loving person ( in general) I love a really good pavlova- the meringue has to have just the right amount of sticky insides contrasting with a crunchy exterior. Last weekend I made Eton Mess for the family with shop bought meringues . Completely awful and it is now known in the family as "Eton Slop" . I made it too early and by the time everyone had had their savoury fill the meringues had disintegrated , the fruit bled out and the cream had absorbed all the mess. |
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Post by lugg on Jul 6, 2021 20:12:58 GMT
Love your brother waiting for the pie! Also love your answer to Htmb's sensitive question -- reassuring to hear that. So tough Mich but good to read that your Dad thinks she is happy and I guess your baking made them both ( and your brother) happy . |
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Post by lugg on Jul 6, 2021 20:14:52 GMT
I am going to make a fig clafouti sometime this week Now that sounds so good - I have made clafouti but only with cherries , I can imagine how well figs would work |
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Post by questa on Jul 6, 2021 23:25:06 GMT
Completely awful and it is now known in the family as "Eton Slop" . I made it too early and by the time everyone had had their savoury fill the meringues had disintegrated , the fruit bled out and the cream had absorbed all the mess. Ah...yes! meringue absorbs water from the atmosphere as well so if you make one on a day of high humidity it will collapse too. Some makers keep the base in a "just warm" oven and take the cream and fruit and dress it at the destination. Using older eggs helps as fresh eggs have too much liquid in the whites to get a strong base. Google and Wikipedia are very interesting on this. |
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Post by fumobici on Jul 7, 2021 14:20:53 GMT
I have a Canadian friend who thinks pavlovas originated somewhere in Canada. I think she said the Maritimes somewhere. I remain resolutely agnostic.
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Post by kerouac2 on Jul 7, 2021 15:11:12 GMT
Wikipedia is very clear that pavlova is from either Australia or New Zealand. And we know that Wikipedia is always 100% accurate.  |
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Post by lugg on Jul 7, 2021 21:08:24 GMT
Ah...yes! meringue absorbs water from the atmosphere as well so if you make one on a day of high humidity it will collapse too. Some makers keep the base in a "just warm" oven and take the cream and fruit and dress it at the destination. Using older eggs helps as fresh eggs have too much liquid in the whites to get a strong base. Thanks Questa , if only I had realised this before; but lesson learnt., |
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Post by tod2 on Jul 8, 2021 16:28:41 GMT
I rarely make dessert. I might serve it often but mostly store bought. But, tonight I made the old South African favourite MALVA PUDDING. I think it rates in comparison to a hot steamed sponge pudding. With custard is a must but icecream or fluffy whipped cream will do. Try This- justeasyrecipes.co.za/2009/08/27/malva-pudding/ |
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Post by bixaorellana on Jul 8, 2021 17:57:14 GMT
That sounds wonderful!
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Post by mich64 on Jul 8, 2021 18:59:50 GMT
Tod, that sounds delicious! I like that is has apricot. Also, I really like desserts with a custard sauce.
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