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September 2016 A Note from Marcy

   

Homey apple recipes are always welcome but once in awhile, try something elegant.
Free French Apple Tarts to start off your fall baking!

 

Hello baking friends,


Happy September lst and welcome to autumn. Our endless summer had a finish line after all and overnight, the plethora of food features heralding Mason jar salads, sun tea and berry cobblers have given way to cinnamon and spice, muffins and quick breads. Yet, I can’t quite let go of summer. I have mung beans sprouting in my pantry in anticipation of yet more ‘bowl food’, am maintaining my twice-daily salad regime and discovering the joys of iced-coffee. I have frozen bags of plums, blueberries, strawberries and apricots even though it's pickling time and I should be either making dills or tomato sauce for winter.

When in Doubt, Throw an Egg on It

This has been the best year ever for stone fruit but apricots specifically, shone in size, ripeness and sheer flavor. But over all, it’s back to Baking Nation and I for one, am delighted. Plus I’ve realized all I have to do to keep current with my readers and this site is plop a poached egg on anything I bake: poached egg on a Tollhouse cookie? Poached egg on a slice of apple pie? Cooks are doing it;why not bakers? If something seems good and you want to make it better – throw an egg on it.

Seriously……

I’m in a new kitchen which I’ve grown to love; it only underwrites the continued joy I feel for baking and food in general, and communicating with all of you – my cohorts in floury crime. My only dilemma is how to choose one recipe or another and what to share with you. So many choices from old favorites to trendy possibilities! But that, as my grandmother would have said to me when I was a kid, should be my biggest problem.


What makes fall baking these days particularly enticing is the abundance of different apples on the market. Ever since the arrival of Pink Lady apples (aka Cripps Pink) and growers began to name and heavily market their orchard prodigy, the romance of apples, both old and new, has escalated. It used to be McInstosh, Cortland, Spartan, Lobo and Jonathan in these parts. Now apples coming in New Zealand and Argentina (as well as the U.S. – remember, I’m in Canada) have joined the fray. Honey Crisp is a variety that has so caught on that growers can’t keep up. But I’ve been rescued from the Apple Crisp drought when I discovered recent import upstarts,  Jazz and Envy Apples, both being especially crisp, juicy, acidic but sweet: apples made for eating and the cheese plate. It’s interesting to note that many of our North American apples began in New Zealand and Australia. In case you think the honorable Granny Smith is as American as apple pie, it emerged in 1868 or so in Australia and came to America almost 100 years later. Now it’s grown here as well. Just so you know, there’s over 7500 apple varieties world-wide, over 2500 grown in North America and the U.S. has some 100 commercial varieties. What does this mean to you? For goodness sakes, to quote Michael Jackson: make a change. Choose a new apple to bake with or eat. Incidentally, they are also one of the first anti-oxidants the medical world adopted. That old ‘apple a day keeps the doctor away' meme might in fact be true. It certainly can’t hurt – nor will the delectable French Apple Tarts I’ve created for you.

Usually I dwell with homey baking until I moved beside a great French pastry store. Everything there looks luscious but alas, tastes like sod. There is no other way to say it. There’s simply no flavor. Their apple tarts were like pretty girls without any personality. So I made my own for you. How easy are these? Tsch! Run to Winners (or TJ Max or Marshalls or Home Sense) and grab some non-stick tart molds and make a batch pronto! French Apple Tarts


Did someone say coffee?

www.Keurig.ca
www.Keurig.com
 

I’ve also been busy preparing some product reviews and I would remiss if I didn’t mention two of them now. www.Keurig.com is the home of Keurig coffee makers. I tried K-cup coffee units when they first came out. They were fine but the coffee wasn’t hot enough and the choices in K-cups was scanty. Well, what a difference a few years make! I just ordered a new machine from the Keurig site (where prices are the best, I discovered) and wow! What a joy this coffee maker is! It's absolutely fantastic! I still love drip or pour-over coffee but this Keurig makes single fresh cups of coffee in seconds or you can use their carafe and make a pot of coffee for guests.  It's a breeze, there's no clean-up, it's wonderfully hot, fresh and convenient - I'm ready to by stock in the company. How's that for an endorsement?

 

Right now Keurig is offering the K-2000 Plus for $98.00 (U.S. and Canada) and comes in 11 riveting colors and there’s over There’s also over 180 types of coffee pods form 35 different brands, including hot chocolate, green and black tea varieties and warm cider. What are you waiting for?

   

I’m also into juicing so reviews of my best bets in juicers is on its way (juicer vs. blender?) and I switched all my non-stick skillets  back to The Lodge Cast Iron. Celebrating over 120 years of keeping us all cooking at the campfire, the trail or in the condo, the Lodge continues to captivate. These days it also comes pre-seasoned. There's nothing better for pizza, slow-oven cuisine, pancakes, grilled cheese, stews, chili and anything you can throw at it. If you've haven't tried cast iron lately, it's a whole universe to re-explore (plus it adds to your iron intake)

Review coming soon - my best new bike (and my love affair with folding bikes)
www.Dahon.com



Usually I dwell with homey baking until I moved beside a great French pastry store. Everything there looks luscious but alas, tastes like sod. There is no other way to say it. There’s simply no flavor. Their apple tarts were like pretty girls without any personality. So I made my own for you as you can see, French Apple Tarts. How easy are these? Tsch! Run to Winners (or TJ Max or Marshalls or Home Sense) and grab some non-stick tart molds and make a batch.

I could blather more but it’s a new season and upbeat brevity is the theme of the day. So please enjoy your long weekend, the beautiful recipes and weather. On the other hand, if you’d like more of my writing, please visit some of my publications on www.Medium.com such as Come Swim With Me or Another Good Day for Taurus at :

https://medium.com/@marcygoldman/come-swim-with-me-3c027f6cfb85#.34s20jxsr

https://medium.com/river-heart-press/the-woman-who-wrote-her-own-horoscope-227dc84e193f#.iw2y9kbfw

I bid you happy baking, and sweetness in life.


Marcy Goldman
Author, Master Baker
www.Betterbaking.com
www.MarcyGoldman.com

 

SEPTEMBER 2016 RECIPE COLLECTION

 FREE French Apple Tarts

These are classic but updated with some Canuck baker wisdom. I added a layer of apple butter underneath the frangipane (almond butter no-cook filling). Sometimes, it’s nice to make something elegant and fancy instead of the usual apple pie. These taste far better than any pastry shop could.

FREE Lemon Pizza


Tangy, rustic, gourmet pizza that is irresistable

FREE Cowboy Cookies

Great back to school, or pack-up-and-mail to the student or the kid that’s moved out of town for the first time. These are chunky, funky, great cookies.

 FREE Blue Ribbon Zucchini Raisin Walnut Cinnamon Loaf



So much zucchini, so many zucchini bread recipes, it's still the one. This one is a blue ribbon winner.

FREE Big'N Bold Apple Spice Crumb Pie


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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