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April 2015 A Note from Marcy



Free!!! Gorgeous and fresh, Apple Rhubarb Crostata from The Baker's Four Seasons Cookbook, Marcy Goldman (available everywhere in print and Ebook)



Dear Betterbaking.com Visitors,

Welcome to the wild and wooly spring issue of BB – a time of year when I am fevered to create tons of springy things, including holiday treats for Easter and Passover. I am pulled to share recipes that showcase salmon, asparagus, maple, leeks, strawberries and rhubarb. In actuality, I  can barely make my way out from under my own Passover preparations, taxes and two other significant distractions.

The first one is the bathroom renovation, overdue by 15 years or so, and slated to begin in mid-June. Instead, without warning, it suddenly came about when Home Depot announced they had a cancellation with someone else’s home improvement project. For a few days already now, I’ve been up at the crack of dawn and testing recipes with the water turned off. Not a big deal – I just tell myself I am Laura in Little House on the Prairie and Pa forgot to prime the well. At some point, there’s got to be water – right?

The other distraction is a small secret. For the last two years, along with self-publishing, I’ve been doing bakery/restaurant consulting for two years with a young man that has this notion to quit his day job and launch the flagship of what he hopes will be a fleet of similar café/bakeries. His concept is to bring my recipes to the public and make warmth and hospitality the new order of business. This ambitious fellow wants to create a fast casual menu (amazing soups, extraordinary world-beat sandwiches, and towering salads with sumptuous vinaigrettes of every global flavor possibility) and stack this savoury menu alongside my favorite creations (muffins, scones, squares, pastries, cakes, biscotti…who knows, maybe my Meyer Lemon Pizza). In short, he wants to serve great food fast, and balance the healthy with chef-crafted desserts I’m known for. Even though I told him to keep his day job, he paid no heed. This summer, this plucky fellow, aka my eldest son, is opening Red Bird Café and Bakery, on Montreal’s most trafficked street, St. Laurent.
https://www.facebook.com/redbirdcafemtl?fref=ts


The last few months, I’ve spent umpteen hours in the cold, navigating icy streets, in search of the perfect location. I’ve been creating and testing recipes and making them into formulae, sourcing suppliers and testing commercial ovens. And I thought I’d  be writing my novel this spring. Now, interviews for main chef and baker have begun and there’s a million and one things to do before the restaurant opens. I’ll keep you posted. If you want to send Jonathan (my son) a shout-out via his Facebook page – he’d appreciate it.

Other than that, the biscotti book is being tested and for your recipe chatting pleasure, there’s now a Jewish Holiday Baking Facebook page you can visit over at

My Famous Matzoh Caramel Buttercrunch FREE
Over 20,000 people have downloaded this recipe since 2004 although I first published this  "Trademark" dessert creation of mine in 1986 and invented it in 1985 - and not to mention the people who use the recipe from my first cookbook, A Treasury of Jewish Holiday Baking (Whitecap Books, new edition, 2009).  

FREE Are You Sure These Are For Passover?Double Chocolate Chip Cookies
If you prefer, you may substitute raisins for the chocolate and add chopped nuts. If you are not serving these for a Seder supper, I would strongly suggest you use butter. What else could you call such a cookie that tastes like a gourmet chocolate chip cookie and yet, miraculously, is 'ok' to eat at Passover? This is what gets you through Passover week.....the perfect sweet nosh.

Ganache Flourless Passover Torte

There are a myriad of flourless Passover tortes one can create for this special holiday. This particular one is sophisticated but relatively easy, can be frozen ahead and features a ganache glaze that is baked into cake for a glossy swirl.

FREE Canadiana Butter Tarts

A rich scone dough with two leaveners and a cream cheese glaze. These are unique. They taste better and are easier to make than traditional sticky buns and if you add a touch of spice, wonderful as mock Hot Cross Buns.
 
Bistro Asparagus and Herb Quiche

April in Paris quiche is more like it…Younger than springtime is this quiche, with its herbs and cheese mix. Perfect with lamb’s lettuce salad. You could substitute tender, sauteed leeks for the asparagus on another day.
 
Fresh Strawberry Bread with Cream Cheese Drizzle

No yeast, fresh berries, a bright, tangy taste by the slice. This quick bread is perfect spring baking – it is a jaunty quick bread, with a moist crumb, bejeweled with chopped strawberries which dart through it. A gorgeous cream cheese fondant drizzle crowns it (but it is fine without it).






 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 



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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