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July 2013 A Note from Marcy



Temperture's rising, it isn't surprising Lemon Poppy Seed Biscotti refreshes. There's also free Iced Tea Lemon Bars to quench your thirst.

Dear Bakers and Friends,

Welcome to July! Sometimes this is the BB Picnic Issue or sometimes I nod to either July lst (Happy Canada Day fellow Canucks) or July 4th or the July issue can be a salute to summer berries. This time is just a catch up of recipes and newsy bits. The recipes for July (in case you want to cut to the chase) include:

Iced Tea Lemon Bars
Deep Fried Oreos
Lemon Poppy Seed Biscotti
Pumpkin Pie Soda Bread

Butter Flakey Doughnuts (not quite Cronuts)


This is the ultimate baking mash up: combine croissant dough with a doughnut concept and what do you get? Cronuts. Cronuts are the inspiration (and patented name) of New York Pastry Chef Dominique Ansel. http://dominiqueansel.com/cronut-101/ . 


My new cookbook, When Bakers Cook is almost finished the proof-reading stage. Then it goes onto Amazon publishing services. Meanwhile, the cookbook cover shot is being shot somewhere in California, the book designer is here in Montreal, the indexer is in Boulder or Miami (I forgot) and the author photographer person is a few blocks away. I am fiddling with what colour chef jacket to wear for the shot and if my hair should be up or down. I also hope to launch an Indiegogo fund campaign in support of my publishing endeavour and that too – will be something for me to update you on. In-between, I am also proud to announce that my cookbook, A Passion for Baking is on its way to being out as an Ebook and it should be available before the end of the year so that you can access A Passion for Baking recipes on your devices (aka Iphones, Ipads and Blackberries and tablets). (My previous cookbooks are still in print and digitally, you can find them in the Itunes store)


The Cobbling Life
- or how to make magic out of air........

The sun is setting, my baking is done and I am feeling relaxed, having had some relatives in from Dallas and Durham, North Carolina come for brunch. Brunch was on quick notice and I fretted about it ‘not being enough’ or not offering enough interesting dishes, savory and sweet. Amazingly, in an hour or so (which is all the time I had to prepare) and my five guests arrived, there was a feast. There were apple-scented candles and lotus-infused incense wafting about as I laid out homemade jams, fresh pastries, hearth-hot bagels, scalding coffee and pots of Irish breakfast tea. My guests were delighted although to me, it was still all cobbled together. Similarly, my new cookbook is cobbled together with 20 volunteer testers, editors and proof-readers to help me and this cookbook come into the Amazon (publishing) harbor. Ditto for my editorial team on my new cookbook. A few weeks ago I was a lone author/baker and now I have two photographers, a hired proof-reader, copy editor, and an indexer. I have cobbled together (there’s that phrase again), an in-house publishing team because it does in fact, take a village to publish a cookbook. Unlike a traditional publishing scenario where there is an existant in-house staff to work for the author, this is a whole new ballgame.

Doing-it-myself publishing has been a revelation in finding out I can learn new things and that while I need others to collaborate with it is still, at the end of the day: all me. But like the quickly-made brunch-turned-feast, I’ve been fretting that all I do is cobbled together.

Much of my work-and-career effort has been about finding deals or good-hearted souls, volunteer angels and free information.  My house? Same thing – I’ve bartered cookies for house-painting, brownies for plaster repair, breads and wedding cakes for plumbing or electric outlet help. In my journey as a single parent of three, baking entrepreneur/writer, I have often cobbled or made do, making magic out of thin air. I used to sigh a bit about all this because it takes more work to pull threads together to make yard than it would be if you simply started with a full piece of fabric with which to create something else. But then I realized something. The art of cobbling, with which I am an expert – nay, a craftsman, is about creativity. Some sort of limitation can be the impetus that requires you to find another way to skin a cat (or create a website or self-publish a cookbook) but that limitation is often the seed of ingenuity. That ingenuity breeds creativity. Creativity is birthed from inspiration and passion. And from such alternate creativity or cobbling, a term I used to think meant lean and mean, instead  can come some incredible things. Cobbling may well be in fact, a noble art or at the least a sacred pathway to creative, authentic life.

So, wherever you are, if you find yourself making jam from bargain fruit or recouping pizza dough into a sourdough starter, logging home a shabby chic treasure you will sand into something new that Restoration Hardware will never be able to compete with or otherwise finessing beauty from your bare hands, welcome to Cobblers Row.  It is not a place of compromise; it is a place of promise, vision and a richness of spirit I have only come to recently appreciate.

Oh! I almost forgot. Run, don’t walk to your bookstore, Costco or Amazon et al and treat yourself to The Golem and the Jinni –It’s beyond a riveting read: it’s about a magical Golem who becomes a baker and there’s even a love story. How could I not adopt this book? Hope you do too and tell author Helen Wecker I sent you. http://www.amazon.com/Golem-Jinni-Novel-Helene-Wecker/dp/0062110837/ref=sr_1_1?s=books&ie=UTF8&qid=1372640275&sr=1-1&keywords=golem+and+the+jinni

Happy summer, happy Canada Day, happy July 4th, happy ......life. (And always, happy baking)

Warm wishes,


Marcy Goldman
Author, Master Baker

FREE!!! Iced Tea Lemon Bars

Lemon Poppy Seed Biscotti
Delectable, tangy and gorgeous. Another biscotti for your collection.

Butter Flakey Doughnuts (not quite Cronuts)


It’s the ultimate baking mash up: combine croissant dough with a doughnut concept and what do you get? Cronuts. Cronuts are the inspiration (and patented name) of New York Pastry Chef Dominique Ansel. http://dominiqueansel.com/cronut-101/ . When I read about how people were lining up at 5 am to get one and Cronuts being sold on Craigslist I knew I had to try a batch.  My recipe of course is not Ansel Bakery’s famous recipe; no one knows that formula except those who are legally and professionally privy. And in all fairness, this recipe I created still owes its inspiration to another pastry chef.  My Flakey Butter Doughnut is however, my attempt to share with you (who might not be in New York too soon) the ultimate doughnut. © Cronuts are a registered trademark of Dominique Ansel of www.DominiqueAnsel.com For how to roll out croissant dough, you might want to check a YouTube video such as https://www.youtube.com/watch?v=vMfZBFQQ_es

Lemon Poppy Seed Biscotti
Tangy, crunchy.....good!


Who doesn’t like Oreos in any form? These are surprisingly good – a cross between an Oreo, a Twinkie and a sweet fritter.

Pumpkin Pie Soda Bread
Rustic is always welcome and I can’t just can’t say no to pumpkin in anything. A gorgeous bread for breakfast or tea time. I served this with ice-tea and cheeses  and it was a great success.




 


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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