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May 2015 A Note from Marcy

   


What suits a hot and fragrant cup of tea better than Canadiana Butter Tarts, Gluten Free Oatmeal Jam Tarts or Tollhouse Crumble Cheesecake Cookie Bars, Tollhouse Cookie Bundt Cake among other fine recipes for tea in this month's issue of Betterbaking.com

 
Dear Bakers and Friends,


Hello and welcome to the May issue of Betterbaking.com.

As is our tradition in these parts, May is the unofficial tea edition of BB, wherein I delight in sharing, at least via this newsletter, the ceremony of great tea and a slew of perfect recipes to go with it. Speaking of tea, April has been an incredibly hectic month and so the thought of a cup of fine tea suits me just fine. I am torn between herbal elixirs, deeply satisfying Assam or all manner of Irish Breakfast (my absolute favourite of all teas), or simple green tea with toasted rice.  Before 2 pm, I am a coffee girl but after 3 pm, it’s definitely tea time.

A large part of my time for a few months, but especially this past April, has been spent creating the formulae for Red Bird Café, my son’s first restaurant. While Red Bird is all ‘Jon’, it’s been a family concern, at least in the planning stages, for over two years. Now it looks like the real construction is about to begin and our kitchen should be ready soon. Shortly after it’s up and running, we’ll be offering sumptuous scones, muffins, cookies, cheesecakes, soups, salads and over-stuffed, healthy sandwiches (all with a global tone) sometime this June.  I’ve been tweaking the recipes (all seventy!) to perfection and making sure they are restaurant-worthy formulae.

The last time I worked as a pastry chef in a restaurant, I was just a little younger than my son is now. I wisely kept all my recipes from those days and while a lot in food has changed (the internet for one thing, the global kitchen, the huge and insatiable appetite for recipes, food TV), lots has also stayed the same. In those days, I notice my Asian flavor recipes used ginger powder, instead of fresh ginger. There was no use of coconut oil, or gluten free baking, multi-grains (except whole-wheat) and tofu meant tofu-egg salad. Muffins were so in vogue that I have Lawsuit Muffin formulae batches that yielded sixteen dozen! That was the daily bake I did – which, all things considered, is an astounding amount of muffins. On another note, Caesar Salad is still ‘in’ (except the Red Bird Caesar Salad has kale in it), and there’s still carrot cake (of some sort) and cheesecake, albeit made with Greek Yogurt, still stands tall. In those days, it was the debut of California Cuisine. In those days, we were getting into Perrier; these days, it’s organic lemonade and bottled komboucha. Things looked and seemed healthy but these days, they’re healthier still, people are savvier and more discerning. Flavors, all in all, are far more global, rife with exotic spices and fusion and mash-ups of all sorts, thrive.  I guess what also hasn’t changed, is my love of food and feeding people well. I can’t wait to do just that. When it’s not stressful, it feels like a food fairy tale.

Other than that, I’ve  been testing out some great Breville products (check out the review of the Crispy Crust in my Products Section) and will be writing about portable ballet bars (yes, I am still dancing). After years of using a bureau as my home ballet bar, I discovered a few amazing companies that make great ballet bars for the home dancer. In you want to check out the best two products, try https://en-pointe.com/ or http://www.vitavibe.com/.

So, before I dance way to do ballet or bake or test more recipes, let me wish you a warm and happy start to your month of May.

Warm wishes,

Marcy Goldman
Master Baker, Author
www.BetterBaking.com
 

May 2015 Recipes

FREE Gluten Free Oatmeal Jam Tarts

Strawberry Rhubarb Lemonade

Tollhouse Crumble Cheesecake Cookie Bars

FREE Canadiana Butter Tarts

Old Fashioned Sour Cream Sugar Cookies


Chocolate Crinkle Brownie Cookies

Salted Caramel Scones


French Chocolate Mint Biscotti

Banana Raspberry Muffins

FREE Tollhouse Cookie Bundt Cake

 My next venture, mom-and-son and a little Red Bird
https://www.facebook.com/redbirdcafemtl?fref=ts

 

 

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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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