Summer 2011-Ky/Kim/Yo bday and everything in between

The Party month



I'll start with Kim's bday..our angel turned 2 this month. every day, she is becoming more interesting, developing her unique self. tears are welling up in my eyes even as I write this..keith is making meatloaf, he just finished bread and butter pudding, kY is giving Kim a ride on his shoulders and yohann is exhausted from the weekend's activities, he is just lying around watching all the action.
On Friday eve. we went to Connie's mom's bday. We took a 'hummingbird cake'. We got back at 12:30 a.m. the next morning (Sat) was Yohann's closing ceremony for baseball. They had a game, followed by pizza and sundae's (the children got to help themselves to toppings). It was a semi-hot day, so i took off kim's boyfreind jeans and let her wade in the water, the shrieks of delight did not escape the other children and soon everyone was rolling up their pants and moving into the cool water. Then there was the highlight of the ceremony, the trophy, that each child collected and a very sturdy bag + a photograph of the team. In the evening we went to Ayesha's son;s second bday and we got back at 1 a.m. They had a chocolate tuxedo cake which was out-of-this world and fodder for my next cake.

Last week on Saturday and Sunday we went hiking and cycling to Wilket Creek Park. that is my favourite part of summer..walking in the woods, the silence and the smell of the woods just transport me away from our activity centred lives..i absolutely love it..even today, it is overcast and i cannot stop wanting to go for a long drive outside the city and and hitting the trails..

We couldn't let the weekend pass without indulging our most favourite activity so off we went to Edward Gardens for a picnic supper. There was a thunderstorm just before so it was overcast and overwhemingly beautiful..Anways, we packed our meatloaf s/wiches and bread pudding and went to enjoy the beautiful evening..The smell from the woods was haunting...beautiful woody musky smell..I went with the boys for a short walk and we discovered yet another amazing part that we hadn't been to before. It was so silent and quite and you could hear only the cricket sounds, Anyways, we were all alone and it was densely wooded. I said, "I hope there are no panthers or foxes around hoping to incite even more excitement in the boys. they turned and looked at me as though I was crazy. Kyren said 'mom, we are in the wooded areas of the park'..it is a park not really a forest. I replied 'still you never know'..yohann and ky looked at each other as though I was totally kookoo..they were like o.K whatever. Anyways when we were heading back to Keith, i tried again 'let's get out before it get's dark, if we are lost, we will need to spend the night here' hoping to at least to spook Yohann. but he said 'don't worry, I know the way back, follow me!!..they really have no sense of adventure. Maybe next year I will try with Kim.

So, to get back to Kim's bday. A few of our freinds and ever-growing family joined us. Wendy was the first to arrive at 2p.m followed by Reina. We took the kids to the wading pool. they had such a blast, refusing to come out even as the water was draining on them. after that, we went to the play area..the younger kids played on the slides, swings and other equipment. at around 5 pm, we headed home. Keith got lovely hot kebabs going and everyone ravenous from all the activity, enjoyed them. mum/dad/ connie's parents and giselle and family came in. June/ lancy came later. June/Lancy brought ribs and pasta bake for the kids. Connie's mom made meatloaf and tongue. mummy made chicken sukka and rice. keith made kebabs and bread pudding. I made jerk bbq chicken/ apple coleslaw and the cake. Vanilla cake with cream cheese frosting.

Ky's bday

The boys all turned up at around 2p.m (Zac/Jayden/Joshua/Jeremy/Adrien/Hayley/Nicole/Ben/Gracie.) Jayden had a new ipod..apparently the latest, so all the young fellas took turns in checking it out and playing. they also played some WII games. At 4p.m we headed to the pool. The boys as expected had a blast. they came back home at 5:15. had a quick bite of assorted pizza and salad.

We cut the cake. Chocolate cake with white chocolate/butter scotch chips frosting. The boys then headed out for a movie 'Captain America' which just opened on the D-DAY. they came back home at 9:30 and some of them stayed on till 12:00 am. (Zac and Jayden).

So that's all for now..I will updating with Yohann's bday details..later this week.

Galaktoboureko-greek pie-semolina

http://www.kalofagas.ca/2008/04/29/galaktoboureko-%CE%B3%CE%B1%CE%BB%CE%B1%CE%BA%CF%84%CE%BF%CE%BC%CF%80%CE%BF%CF%8D%CF%81%CE%B5%CE%BA%CE%B

My dear freind Penny forwarded me a recipe for Portokalopita and we decided to google and look at other versions..comparing, trying to choose the best..basically we could envision with our minds what it would taste and look like..so went clicking from one website to another, until we reached this..and I decided I HAD to try this one....i'm posting the recipe.

Galaktoboureko is as popular (if not more) than a Greek baklava. Essentially, it’s a dessert of custard made from semolina flour and a crispy phyllo shell and soaked in a lemon syrup.
As long as you allow the phyllo to defrost properly in the fridge overnight, ensure it’s bought from a store that sells fresh phyllo (high turn over) and you’ve ensured the phyllo stays moist and you’ve brushed melted butter on each sheet…you’ll do just fine!
Galaktoboureko (γαλακτομπούρεκο)


7 eggs, room temp.
10 cups of whole milk (room temp.)
2 cups of sugar
1 cup of fine semolina flour
1 heaping Tbsp. of butter
zest of 1 lemon
1 package of commercial phyllo
2 sticks of melted butter (for brushing)
14″ X 11″ Corningware baking dish

Syrup
2 cups of sugar
1 cup of water
juice & zest of 1/2 lemon

Place a large pot over medium-high heat and add your eggs, sugar and semolina and mix constantly over medium heat until incorporated.
Add the milk, zest and butter and now continue to mix using a potato masher until your custard is slightly thick, yet not runny. Place a tea towel between the pot of custard and the pot’s lid, cover and reserve (off the heat).
Pre-heat your oven to 350F. Butter the baking dish. Count how many sheets you have in your package of phyllo and divide in half. One half will go on the bottom, the second half will go on top.

In the bottom of the pan, layer your one half of phyllo, leaving the edges hanging over the sides of the pan. Brush each sheet generously with the melted butter. Pour the custard mixture over the bottom phyllo layers.

Fold the excess phyllo over and into the pan and evenly distribute the remaining sheets of phyllo to entirely cover the custard. Again, ensure that each sheet is brushed generously with butter.
With a very sharp knife, score the phyllo (just penetrating) to make your desired size and shapes of your Galaktoboureko pieces (this makes it easier to cut later and this will also allow the syrup to penetrate the pie better.
Bake in the middle rack for 35-40 minutes or until the top is nice and golden-brown. Allow the Galaktoboureko to cool to room temperature.
To make your syrup, add the sugar, water, juice and zest and bring to a boil and count 10 minutes for your syrup to develop.
Using a ladle, pour your syrup over the Galaktoboureko (1 ladle at a time) until your syrup has been absorbed.
Carefully complete the slicing of your pieces (tracing your initial cuts), allow to cool for approx. 1 hour and refrigerate uncovered over night to set. Serve cold or room temperaturengwithmarialoi.com/recipe/recipeview/galaktoboureko-sweet-milk-pie

Strawberry shortcake Whipped Cream Cheese Frosting

I am planning on making a strawberry shortcake, what nicer way to enjoy strawberries? and it has all our favourites: whipped cream, strawberries, cake..yum yum..my kids are gonna luv me forever..I fell in love with the recipe from 'The Way the Cookie Crumbles" adapted from the Cooks Illustrated recipe
http://www.crumblycookie.net/2011/05/22/strawberry-cream-cake/

Strawberry Cream Cake (from Cook’s Illustrated)
12 servings
Cake:
1¼ cups (5 ounces) cake flour
1½ teaspoons baking powder
¼ teaspoon table salt
1 cup (7 ounces) sugar
5 large eggs (2 whole and 3 separated), room temperature
6 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons water
2 teaspoons vanilla extract

Strawberry Filling:
2 pounds fresh strawberries (medium or large, about 2 quarts), washed, dried, and stemmed
4–6 tablespoons sugar
2 tablespoons Kirsch
Pinch table salt

Whipped Cream:
8 ounces cream cheese, room temperature
½ cup (3½ ounces) sugar
1 teaspoon vanilla extract
⅛ teaspoon table salt
2 cups heavy cream

1. FOR THE CAKE: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Grease and flour a round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper. Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in a mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.

2. In a clean bowl of a standing mixer fitted with the whisk attachment, beat the remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With the machine running, gradually add the remaining 3 tablespoons sugar, increase the speed to medium-high, and beat until soft peaks form, 60 to 90 seconds. Stir one-third of the whites into the batter to lighten; add the remaining whites and gently fold into the batter until no white streaks remain. Pour the batter into a prepared pan and bake until a toothpick or wooden skewer inserted into the center of the cake comes out clean, 30 to 40 minutes. Cool in the pan 10 minutes, then invert the cake onto a greased wire rack; peel off and discard the parchment. Invert the cake again; cool completely, about 2 hours.

3. FOR THE STRAWBERRY FILLING: Halve 24 of the best-looking berries and reserve. Quarter the remaining berries; toss with 4 to 6 tablespoons sugar (depending on the sweetness of the berries) in a medium bowl and let sit 1 hour, stirring occasionally. Strain the juices from the berries and reserve (you should have about ½ cup). In the workbowl of a food processor fitted with the metal blade, give the macerated berries five 1-second pulses (you should have about 1½ cups). In a small saucepan over medium-high heat, simmer the reserved juices and Kirsch until the mixture is syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour the reduced syrup over the macerated berries, add a pinch of salt, and toss to combine. Set aside until the cake is cooled.

4. FOR THE WHIPPED CREAM: When the cake has cooled, place the cream cheese, sugar, vanilla, and salt in the bowl of a standing mixer fitted with the whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down the bowl with a rubber spatula as needed. Reduce the speed to low and add heavy cream in a slow, steady stream; when it’s almost fully combined, increase the speed to medium-high and beat until the mixture holds stiff peaks, 2 to 2½ minutes more, scraping the bowl as needed (you should have about 4½ cups).


Another way to do the Whipped Cream (from All Recipes http://allrecipes.com/Recipe/whipped-cream-cream-cheese-frosting/Detail.aspx)
Ingredients
1 (8 ounce) package cream cheese
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

Directions
In a small bowl beat whipping cream until stiff peaks form; set aside.
In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

5. TO ASSEMBLE THE CAKE: Using a large serrated knife, slice the cake into three even layers. Place the bottom layer on a cardboard round or cake plate and arrange a ring of 20 strawberry halves, cut sides down and stem ends facing out, around the perimeter of the cake layer. Pour one half of the pureed berry mixture (about ¾ cup) in the center, then spread to cover any exposed cake. Gently spread about one-third of the whipped cream (about 1½ cups) over the berry layer, leaving a ½-inch border from the edge. Place the middle cake layer on top and press down gently (the whipped cream layer should become flush with cake edge). Repeat with 20 additional strawberry halves, the remaining berry mixture, and half of the remaining whipped cream; gently press the last cake layer on top. Spread the remaining whipped cream over the top; decorate with the remaining cut strawberries. Serve, or chill for up to 4 hours.

Chocolate Caramel Cheesecake

By Julie Albert & Lisa Gnat (author: Bite me):Serves 12

Gonna make this for Keith's bday..He said he wasn't a big fan of cheesecake but then he's only had the store bought ones..this one aims to change his mind..
Ingredients for Crust

1½ cups Oreo baking crumbs
½ cup melted butter
¼ cup whipping cream
1 cup semi-sweet chocolate

Filling
4 (8oz/250g) packages cream cheese, softened
1 cup sugar
4 large eggs
1½ tsp vanilla extract
2 cups chopped toffee bits (Heath or Skor bar)
¼ cup purchased caramel sauce
Directions
1) Preheat oven to 350°F. Wrap the outside of a 9-inch springform pan with aluminum foil.

2) For the crust, in a medium bowl, combine Oreo baking crumbs and melted butter. Press the mixture evenly and firmly over the bottom and halfway up the sides of the springform pan. In a small saucepan, bring the whipping cream to a simmer over low heat. Add semi-sweet chocolate and stir until melted. Remove from heat and pour evenly over the crust.

3) Chill crust in refrigerator to firm slightly while preparing the filling.

4) For the filling, using an electric mixer, beat the cream cheese on medium speed until smooth, scraping the bowl several times. Gradually add the sugar and continue to beat the mixture. One at a time, beat in the eggs, scraping the bowl as needed. Using a spatula fold in vanilla extract and toffee bits. Pour mixture into prepared crust. Finish by spooning caramel sauce over the top. Place pan on a baking sheet and bake 65-70 minutes. Remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate at least 6 hours before serving.

Yohann's 2nd recital/ Kyren at Cory's bday

Yohann has started T-Ball..we go to the park every Tuesday to join in the game. On thursday,s he goes to practice. Summer is so hectic, it is like one big party..by the end of summer, i am secretly glad it's over and we can rest a bit...He is also learing the piano...recently we went to his recital..He was the youngest player. Being the youngest, he was to go first, and that made him nervous but did not stop him from playing his absolute best. we were so proud of him. Kim kept hollering 'Yoyaaan yoyannn der', so i had to take her out. since it was held in a librabry (the coxwell library is so fabulous. that should be the standard for all libraries..i wish..sigh)..they had a space for under 5 years complete with cute color coded keyboard and computers and loads of space for them to run around. kim had blast banging her lil fingers on the key board!!. I was half expecting someone to come up and say 'shhhhhhhh' but no, all we go is "so cute"..phew!!




Things have been hectic at home...kim automatically says no for everything (before you can even ask)..she'll just look at my face and say 'no'..she knows where the boys hide their candy..she'll help herself to some (esp the sour candy) and enjoy them. If they catch her, she'll just yell 'noooooooo' so loudly, that Keith or myself will tell the boys to back off before they have had a chance to explain the situation..

I am reading the 'clan of the cave bear'..i just love that series...kyren is so into reading too..we went to the library on Saturday and he picked up a bunch of mystery novels...He had gone for his freinds pool party on Yohann's recital day...Later in the evening, after the recital, when we went to pick him up i wished i was ten again..the boys (and a girl) had a blast..they had water guns fights, swimming competitions..of course ky was still learning but he's not the one to back out of something because he hasn't yet mastered the skill..so like his mommy ..ready to take on challenges..if she is not tired that is.


I finished my cake decorating course at which I had a blast. I had so much fun being creative. I made a hot pink cake with roses..it didn't come out the way i expected..but still..still hot :-)..i am smitten by this cake decorating bug..i've fallen hook line and sinker..i love it..let;s see for how long though..knowing me, i will fall in love with something else next week..and cake deco might just be yawn yawn zzzzzzzzz.

CREAM PUFFS

from Canadian Living Cooks Step by Step

Pastry Cream

3 cups (750 ml) milk
3 eggs
3/4 cup (175 ml) granulated sugar
1/4 cup (50 ml) all-purpose flour
1 tbsp. (15 ml) cornstarch
2 tbsp. butter (25 ml)
1 1/2 tsp. vanilla (7 ml)
2 cups (500 ml) whipping cream
In heavy saucepan, heat milk until steaming. Meanwhile, in bowl, whisk together eggs, sugar, flour and cornstarch; gradually pour in milk in thin stream, whisking constantly. Return to clean pan. Cook over medium heat, whisking, for 5 minutes or just until boiling; cook, whisking, for 2 minutes longer or until thickened. Remove from heat; stir in butter and vanilla.
Pour into bowl; place waxed paper directly on surface to prevent skin from forming. Refrigerate until cool, at least 4 hours. Whip cream, gently fold into pastry cream with spatula just until combined.
Note: Pastry cream can be refrigerated for up to 3 days.

Choux Pastry

2 cups (500 ml) water
1 cup (250 ml) butter, cubed
1/4 tsp. (1 ml) salt
2 1/2 cups (625 ml) all-purpose flour
8 eggs
Glaze

1 egg
Line two 17- x 11-inch (45 x 29 cm) baking sheets with parchment paper, or grease and dust with flour. In heavy saucepan, bring half of each of the water, butter and salt to boil over high heat; immediately remove from heat. Add half of the flour all at once; stir vigorously with wooden spoon until mixture comes away from side of pan in smooth ball. Cook over medium heat, stirring constantly, for 4 minutes or until film forms on bottom of pan. Transfer to bowl; stir for 30 seconds to cool slightly. Make well in centre.
Using electric mixer, beat in 4 of the eggs, 1 at a time, beating well after each addition. Beat until shiny and pastry holds its shape when lifted. Using pastry bag fitted with 1/4-inch (5 mm) plain tip or with spoon, pipe pastry into 1 1/4-inch (3 cm) round by 3/4-inch (2 cm) high mounds on pans. Glaze: Beat egg with 1 tbsp (15 ml) water; brush half over pastry, flattening tips and making sure glaze doesn’t drip onto pan.
Bake in 425 degree F (220 degree C) oven for 20 minutes; rotate trays. Reduce heat to 375 degrees F (190 degrees C); bake for 10 minutes or until golden. With knife, make small hole in bottom of each; bake for 5 minutes. Turn off oven; let stand in oven for 10 minutes to dry. Transfer to rack; let cool. With wooden spoon handle, enlarge hole in each puff. Repeat with remaining choux pastry ingredients and glaze to make 85 puffs in total.
Spoon pastry cream into pastry bag fitted with 1/4-inch (5 mm) plain tip. Pipe into hole in each puff, squeezing bag gently until puff is filled with cream. Place on waxed paper-lined baking sheet. (Puffs can be lightly covered with plastic wrap and refrigerated for up to 1 hour.)
I always like to dust them with icing sugar and pile them high on a lovely serving dish. Warning: they go very quickly!

Food Blogs I love

Blogging has become so mainstream now and because it is free finally people can blog about their passion without the hassle of creating and maintaining a website. so thank you Blogger. the quality and volume of information too is fabulous. If I am looking a nice recipe (most likely cakes and sweets), there is just abundance of information and many of the blogs really resonate with me..bye bye food network..

I especially love this one:

http://creampuffsinvenice.ca/category/dessert-and-pastry/