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April 2014 A Note from Marcy

 

 

Welcome to the April 2014 Issue of Betterbaking.com. It's finally spring and of course, rhubarb has to be on the menu. Enjoy Free Strawberry Raspberry Rhubarb Pie and zesty Lemon Crumble Tart plus plenty of other goodies for Passover and Easter.

 
Dear Bakers and Friends,

If you live in the North East, particularly in Montreal, you have to be as spring-starved as I am. Usually I'm good about winter - it's wonderful baking weather and bakers are ever-so-popular in cooler months. But this winter was ridiculously endless. To celebrate winter's demise and the beautiful sight of melting snow, I've been working on Passover and Easter treats but also a knock out Lemon Crumble Tart.  There's also the Lemon Pizza which is thanks to my friend Janet. She always finds neat trends and lets me know what to conjure up, but in BB style. She finds it, relays it to the BB Test Kitchen; then I create it and share it with you. Janet has one of the best palates I know but she's also most graceful in letting me know where and how to tweak a recipe. If the Lemon Pizza is perfection - thank Janet.

Thanks to everyone who's purchased my newest cookbook When Bakers Cook as well as my other cookbooks. I am honoured as well as simply delighted to know we're all cooking and baking on the same page. If I could invite you all here for dinner, I would. As I can't, just knowing I've handed off my best recipes to you to enjoy, be it soup or cupcakes, is another sort of satisfaction. We bakers are very mother hen-ish and feeding people well, one way or another, is in our genes or is a particular mandate.

I've been busy dealing with Internet issues (don't you hate it when that happens?) but when I'm not doing that, I've also enjoyed discovering some amazing new bakeries and cafes in the city. On the most recent occasion, I dragged my friend Joyce - who doesn't need much convincing to go on an urban adventure. We usually meet early in the morning, midway between her city home and my suburban one. Joyce comes armed with clothes for a week, snacks, and enough bottled water for the New York marathon. She navigates and I drive and we go from place to place. She is the perfect wing man for sleuthing new food places and we alternate chatting up the staff while the other one figures out which goodies to try. This time, we hit about six new bakeries and ended up with Portuguese Chicken Sandwiches, which we took to the old Italian Market in the city. It was heaven. Good food, nice time playing hooky and great company. (My own recipe for Portuguese Chicken in in my cookbook When Bakers Cook)

Is your city also bustling with new places? There seems to be a true Renaissance of coffee places here in Montreal so I assume it's elsewhere too. One particular specialty was Premier Moisson, a chain pastry and bread shop in Montreal. They are offering Maple Croissants. They split baked croissants, fill them with maple pastry cream, and then glaze them in maple syrup. They are indescribably delicious and if I made them, I'd eat them all day so I've saved all of us by not recreating the recipe. That said, their Maple Croissant is mostly an assembly; it's simply a croissant, a slather of maple custard and then a sweet maple glaze). Sad to say, Maple Croissants aren't on the Paleo or Fast Metabolism Diets yet. 

This is a short and sweet note as I have a huge mess in the kitchen to clean up. Blame the Lemon Pizza and Caramel Sticky Pudding or Pouding au Chomeur testing.  But just a Passover Head’s Up; don’t forget my cookbook, A Treasury of Jewish Holiday Baking has a whole chapter totally dedicated to Passover baking. It's my best Passover desserts, including famed Matzoh Buttercrunch all in one place. On the BB site, there’s stil more Passover recipes including a totally awesome Stuffed Brisket. What I've presented here is just a sampling. 

Happy Spring everyone, and warm wishes from my kitchen to yours,

Marcy Goldman
Master Baker, Author, Publisher
www.BetterBaking.com
Est. 1997

APRIL 2014 BAKER'S STASH RECIPES

Caramel Sticky Pudding or Pouding au Chomeur
A Quebec specialty that is simple as pie but decadent as anything you've ever had.

Lemon Pizza
Lemons, arugula, garlic and oozing melting cheese on a rustic pizza crust? How can you resist?

Maple Walnut 'n Brown Sugar Scones
Beautiful sweet scones, buttery with chunks of toasted walnuts and a kiss of maple.

Lemon Crumble Tart
A beautiful tart filled with lemon curd and cream and a crumble topping. 

Passover Apple Rhubarb Cobbler
Homey, fresh and fruity, a perfect Seder sweet.

Seder Strudel Roll
A cookie like strudel for Passover that is, as they say, haimish.

FREE My Famous Matzoh Caramel Buttercrunch (c) & Variations!
This needs no introduction - just get read to make at least four batches.

FREE Hot Cross Buns with Sundried Cherries & Vanilla Fondant
Who doesn't love fresh, sweet yeast buns?

Kulich or Russian Easter Bread with Pashka
A majestic yeasted coffee cake that's a classic.

FREE Hungarian Cheesecake
A
 light cheesecake to enjoy for Easter or when Passover....passes.

  

 Previous Issues, Note From Marcy/Baker's Stash

 

 

 

 


Previous Monthly Essays from A Note From Marcy:

Essays to tickle your funny bone, wake up your inner baker, twinge on your heartstrings, or make you smile and say, ‘I’ve know the feeling; I know the place”. If you missed an essay, or a season in baking or inner sensibility, we invite you to stroll through our archived Notes From Marcy.

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