sweets

“Two” Many Cupcakes?

Tuesday June 13th is Cupcake Lovers Day 🙂

Coming up with a cupcake recipe for this awesome day should be so easy for me – after all, I am writing a cupcake cookbook! But as the day neared, I found myself surprisingly uninspired. So I decided to get my creative juices flowing by looking at the history of the cupcake and discovering why they are indeed called cupcakes.

Historically there are two types of cupcakes. The first is called a cupcake because the ingredients are measured by volume rather than weight. For this type of cake, most of the ingredients are measured in a cup. A popular cupcake of this type is called a 1234 cake because it is made with 1 cup butter, 2 cups sugar, 3 cups flour and 4 eggs. These cakes are usually baked in conventional cake pans.

The second type of cupcake is the cupcake we know and love today. They are called cupcakes because before the invention of muffin tins, these small, single serve cakes were actually baked in tea cups or mugs. Today, cupcakes are no longer baked in cups but are baked in muffin tins lined with decorative paper cases. They are usually topped with frosting or icing and can be filled or unfilled. They can also be decorated in many creative ways.

Did my trip down cupcake history lane whet my appetite? It sure did! After much thought and battling sugar cravings, I was inspired by the concept of the mug cake – quick, single serve cakes that are baked in mugs. But what I really wanted was to make a small batch of cupcakes baked in paper cases, not mugs. A quick bit of research and I happily discovered that there are many recipes for 1 or 2 cupcakes. The recipes for 1 cupcake required tablespoon measurements of egg white which I really don’t have time for, so I explored the 2 cupcake recipes, most of which use a whole egg white.

I know what you’re thinking. Why would you only bake 2 cupcakes? Well, I’d like to say it’s because I’m worried about eating a dozen cupcakes on my own but I would be lying 🙂 I was really thinking that by making only 2 cupcakes at a time I can experiment with more flavours and more combinations. In fact, I could well end up eating more than a dozen! I also did think there may be people out there who would like to make small batch cupcakes. So here is the first of what I hope are many creations for my “two for me” cupcakes!

Two Brown Butter Vanilla Cupcakes

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Ingredients
30g (2 tablespoons) unsalted butter
1 egg white
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 cup flour
1/4 teaspoon baking powder
pinch of sea salt
1 + 1/2 tablespoons milk

Instructions
Preheat the oven to 180C / 350F.
Place 2 paper cases in either a 6-hole or 12-hole muffin pan.
Add the butter to a small frying pan.
Carefully swirl the pan for two minutes or until the butter is golden brown, being careful not to burn the butter.
Pour into a heat-proof bowl and allow to cool slightly.
In a mixing bowl, whisk together the egg white and sugar until combined.
Stir in the vanilla and melted butter.
Sift in the flour, baking powder and salt. Stir until combined.
Add the milk and stir until just combined.
Divide the batter evenly between the 2 paper cases.
Bake for 10 – 20 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.
Allow to cool for 5 minutes before transferring to a wire rack to cool completely.

So how do you frost two cupcakes? Well the possibilities are endless. As you are not going to make a huge batch of frosting – unless you want to – you can be a bit more creative with your topping choices. For one of the cupcakes I went the simple route. I topped the cupcake with a dollop of double cream and grated some white chocolate over the top. You can do this with any of your favourite toppings and spreads. No recipe needed!

For the other cupcake, I challenged myself to create frosting for one, because who doesn’t want to know how to make frosting just for yourself 🙂 There were many options available but I finally went for a peanut butter one. The thought of a brown butter cupcake topped with peanut butter frosting actually made me drool.

Peanut Butter Frosting For One

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Ingredients
1 tablespoon unsalted butter, room temperature
2 tablespoons peanut butter
2 tablespoons icing (powdered) sugar
1 tablespoon milk

Instructions
In a small bowl, whisk together the butter and peanut butter. You can use a small whisk or a fork.
Whisk in the icing sugar until combined
Mix in the milk and whisk until you reach your desired consistency.
Dollop onto cupcake.

Click Cupcakes for more of my recipes 🙂

World Goth Day

May 22nd is World Goth Day. World what day? World Goth Day! That’s right, there is a World Goth Day and it has been around since 2009.

During a BBC Radio 6 exploration of musical subcultures, two goth DJs thought it would be great to get an event going that celebrated the goth scene. They chose May 22nd as the day. Initially a British celebration, World Goth Day spread and is now celebrated all over the world. You can check out the offical page to learn more and to see if there is an event near you.

World Goth Day celebrates the cultural heritage of the goth scene. It is a day for goths to be proud of who and what they are. I have been a proud goth since I was young, openly exploring the darker side of life through books, films, television and music.

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When I entered the world of punk rock music I found my clan – punk goths. Not surprisingly two of the bands that influenced me the most were The Damned and The Cure. Both bands were punk goth hybrids and difficult to pigeonhole into one category. They were, to borrow a term from the awesome Billy Bragg, genre fluid – much like me 🙂 Also like me, both bands have lasted the distance and continue to embrace the soul of punk goth culture. In honour of World Goth Day’s musical roots, I have made a recipe based on one of my favourite songs.

In my post Neat Neat Neat I created a recipe for Smashed Potatoes in tribute to The Damned song Smash It Up. I also answered questions by Bob T. Panda including these two:
If you could be an animal, which one would you be?
“A Giant Panda like Clint Recession.”

Who is Clint Recession? Well he is a creation by David O’Doherty, Claudia O’Doherty and Mike Ahern in the book 100 Facts About Pandas. According to this book of fun fake facts, Clint is a founding member of The Cure and the inspiration for their goth look – he’s also a giant panda.

Which leads me to the next question:
What kind of cuppycake are you, and why?
“A Black Forest Cuppycake because I like black and I like The Cure song A Forest.”

Naturally I couldn’t resist creating a Black Forest Cupcake combining both goth and panda culture. My cupcakes are decorated with black liquorice which reminds me of black bamboo. And if there is one species of bamboo a goth panda would love it’s black!

Don’t forget, the original Black Forest Cake is named for Germany’s Black Forest – the setting for many of Grimm’s fairytales – and home to some spooky folklore. Wow, that’s a lot of goth to pack into one cupcake 🙂

Have a Happy World Goth Day!

Black Forest Cupcakes 

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Ingredients
for the black forest cupcakes
1/2 cup cocoa powder
1 + 1/2 cups plain flour
3 teaspoons baking powder
125g (1/2 cup + 1 tablespoon) unsalted butter, room temperature
1/2 cup caster sugar
1 egg yolk, room temperature
2 eggs, room temperature
1/2 cup sour cream
1/2 cup milk
425g (15oz) canned pitted black cherries, drained and chopped, reserving the juice
1/2 cup juice, reserved from canned cherries

for the whipped cream
2 cups double cream
4 teaspoons powdered buttermilk or powdered milk
2 tablespoons powdered (icing) sugar
black liquorice for decoration
grated chocolate for sprinkling
fresh cherries for garnish – optional

Instructions
Preheat the oven to 180C / 350F.
Line a 12-hole muffin pan with 12 paper cases.
In a small bowl, sift together the cocoa, flour and baking powder. Set aside.
In a medium sized bowl, cream the butter and sugar with an electric mixer until fluffy and pale.
Add egg yolk, one of the eggs and half the sour cream and beat well.
Add remaining egg and sour cream and beat until combined.
Add the milk and mix until combined.
Using a wooden spoon, fold through the cocoa mix 1/3 third at a time until combined.
Add the cherries and juice and gently mix through.
Using an ice-cream scoop, spoon the batter evenly into paper cases.
Bake for 10 – 20 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.
Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
While cupcakes are cooling make the whipped cream by whipping together the cream, powdered sugar and milk powder with an electric mixer on medium speed until combined. Add the vanilla extract and whisk on high speed until stiff peaks form. Spoon whipped cream into a piping bag and pipe onto cupcakes.
Decorate with black liquorice.
Sprinkle with chocolate and garnish with fresh cherries if desired.

Mother’s Day

From ancient Goddess cults to the Christian Mothering Sunday, mothers in all their forms have been celebrated for millennia. The modern Mother’s Day celebration is part of that tradition. After the death of her activist mother Ann Jarvis, Anna Jarvis wanted to create a special day to honour mothers. Unlike former celebrations, Anna wanted her Mother’s Day to be reserved solely for your very own mother, not mothers or mothering in general. Anna succeeded in her quest, but she quickly regretted her victory.

Anna had envisioned a Mother’s Day where children of all ages would visit their mothers and spend quality time with them. Any gifts would be homemade to show the value of the relationship, not the value of the gift. She was devastated to see the holiday turn into a commercial enterprise for florists, confectioners and card manufacturers. She spent the rest of her life trying to destroy what she had created. Despite the commercialisation of Mother’s Day, it continues to be a very important day of the year.

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Ironically, one of the reasons Mother’s Day remains so popular is that it has returned to the more Pagan understanding of mothers and mothering. Rather than focus solely on your own mother, Mother’s Day is promoted as a time to remember all forms of mothering including symbolic mothers and mothers in the animal world. Many zoos have special Mother’s Day events and encourage people to think about giving a donation or animal sponsorship as a Mother’s Day gift. It’s not what Anna wanted, but maybe by focussing on a broader meaning for Mother’s Day, we can also heal some of the stress that comes with this complicated holiday. Those who have bad relationships with their mothers or children, those who aren’t mothers and those who are mourning children or mothers who have passed away may gain some comfort from less rigid interpretations of the day.

As someone who has always been passionate about animals, I love the idea of including them in Mother’s Day celebrations. My first two posts on Mother’s Day were both panda film reviews – ACHOO! The sneeze heard across the world and Kung Fu Panda 3. Both posts look at the beauty, power and struggle of mothers and babies in the animal world. By including all forms of mothers and mothering in Mother’s Day celebrations, we can bring new focus to the holiday and give support to some of the rarest mothers in the world.

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In honour of all mothers I thought I would create an apple flowerpot cake with apple crisps. The cake can be presented in its pot as a gift. The apple crisps are a personal reminder of the bamboo and apple slices baby panda Miao Miao munched on during a cuddling session with one of her Aunties – me 🙂

Apple Flower Pot Cake

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Ingredients
170g butter
1 cup dark brown sugar
3 eggs, room temperature
1 + 1/2 cups plain flour
1/4 teaspoon sea salt
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup of sweet apple cider
2 tablespoons of elderflower cordial
Icing sugar for dusting

Instructions
Preheat oven to 170C / 340F.
Line an unglazed flower pot or glazed baking pot with baking paper – (approx 16 cm diameter and 10 cm deep)
In a large bowl using an electric mixer, cream together the butter and sugar until light and fluffy. Add eggs one at a time and beat well after each addition.
In a separate bowl sift together the flour, salt, baking powder, cinnamon and cloves.
In a jug, combine the apple cider with the elderflower cordial.
Add the flour mixture alternately with the cider mixture to the creamed butter. Beat until well blended.
Pour batter into prepared flower pot.
Bake for 1 hour or until a skewer inserted into the centre comes out clean.
Allow cake to cool for a few minutes before removing from pot.
Gently peel away the baking paper.
Place cake on serving plate and dust with icing sugar.
Serve with apple crisps.

Apple Crisps
Ingredients
1 red apple
1 green apple
elderflower cordial for brushing
2 tablespoons caster sugar
1 teaspoon cinnamon

Instructions
Preheat oven to 130C / 250F.
Line 2 baking trays with baking paper.
Thinly slice the apples crosswise and remove the seeds.
Using a pastry brush, lightly brush both sides of the apple slices with elderflower cordial.
Combine the sugar and cinnamon together and use to lightly dust both sides of the apple slices.
Place in a single layer on baking trays and bake for approximately 2 hours or until dry and crisp. Turn over every half hour.
Remove from oven, transfer to racks and allow to cool.

A Silent Supper

It’s funny what things will make you miss someone close to you who has died. For me it’s usually something happy, something I want to share with that special person, but now I can’t. In The Austen Tea Room I wrote about someone close who had just passed away. What I didn’t say was that it was my mother. Her death was still too raw. The words couldn’t be said. Burying her on the morning of New Year’s Eve meant I was starting the new year without her. It’s shaping up as one hell of a great year. And it’s the first year I can’t share with my mum.

The wheel has spun its way back to Halloween in the Southern Hemisphere. With all the fun of trick-or-treaters and dressing up, sometimes we forget the true meaning of Halloween which is honouring the dead. This April 30th I will visit my mother’s grave and take some of her favourite foods to share with her. I’ll then be going to The Austen Tea Room for an afternoon High Tea. For the evening I thought I would do something very different – a Silent Supper – which is a meal that is eaten in silence to honour the dead.

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There are many ways to hold a Silent Supper. You can have a solitary meal or invite friends and family. It can be as simple as eating something in silent contemplation or you can go all out and do a formal ritual with a formal dinner included. Some even suggest cooking the food in silence too.

While there are no real rules or directions, there are a few things to think about when hosting a Silent Supper. A place should be set at the head of the table for the departed loved ones you are honouring. You can drape the seat in a white or black cloth. Before you bring out the food, light a candle and place it on the table near the setting for the departed. The meal should include some of their favourite foods. Starting the supper around midnight is a nice touch. While you eat your silent meal, think about those that have passed.

When I think about my mother I always think of Demeter and Persephone. The bond between mother and daughter is beautifully expressed by these two Goddesses. My mother and I saw ourselves in their myth. She was Demeter as mother – good, bad and smothering. I was the daughter Persephone who left Demeter’s realm as a young girl to find a place for myself in the Underworld with Hades. Over the years I returned often to visit my mum. We shared both good times and bad times.

As the years went by I knew that my mother’s time here was drawing to a close. Finally, with very little warning, my mum passed into the realm of Persephone and Hades. I hope she likes the Underworld as much as I do.

In remembrance of my mother I will be making coliva for Halloween. Coliva is a boiled wheat dish that is traditionally prepared for services that honour the dead. There are many things you can add to the coliva but I prefer a simple fruit and nut mix. I particularly like adding pomegranate seeds so that the symbols for Demeter (wheat) and Persephone (pomegranate) can be united again in this sacred dish.

Coliva

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Ingredients
1/2 cup wheat berries
1/4 teaspoon sea salt
1/2 cup walnuts, coarsely chopped
1/4 cup sesame seeds
1/2 teaspoon ground cinnamon
1/4 cup vanilla sugar
1/2 a pomegranate, seeded
icing sugar for dusting
cream for serving (optional)

Instructions
Rinse the wheat berries and place in a large saucepan.
Add the salt and enough water to cover the berries by about 5 centimetres.
Bring to the boil over medium heat.
Stir occasionally to ensure the berries do not stick to the bottom.
During the cooking process, check to make sure the water has not dropped to a level where the berries cannot float.
Cook for 1 – 2 hours or until the berries are tender but not mushy.
Drain and spread out onto baking paper to dry for a few hours.
When the berries are dry, place in a bowl and mix through the walnuts, sesame seeds, ground cinnamon, vanilla sugar and pomegranate seeds, keeping a few pomegranate seeds in reserve.
Transfer to a serving platter and form into a mound.
Sift icing sugar over the top and decorate with reserved pomegranate seeds.
Serve with a dollop of cream if desired.

The Witches Of Easter

Thinking about my broomstick, I decided to google “broomstick cookies” for a laugh. I wasn’t surprised to find Halloween type recipes where cookies or pretzels are shaped to look like brooms but I was surprised to find recipes for Swedish Broomstick Cookies. When I saw pictures of them they looked like curled, lacey tuile cookies. So why are they called broomstick cookies? Because the warm cookies are draped over the handle of a broomstick to achieve the slightly curled shape. I love the idea of shaping cookies on broomsticks 🙂 What I love even more is that the discovery of these cookies also led to another witchy discovery – the Swedish Witches of Easter!

Blåkulla is a place in Sweden where witches go to celebrate a Witches’ Sabbath. The destination can only be reached by a magical flight. Luckily witches have broomsticks! On the Eve of Maundy Thursday – the night of the Last Supper – Swedish witches grab their broomsticks and fly out of their chimneys to Blåkulla. They take a black cat and a copper coffee pot with them. I expected a cat but not a coffee pot. It warms my heart to know these witches take their coffee drinking seriously – just like me 🙂 They party for three nights with the Devil before returning home just in time for Easter Sunday.

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This idea of an Easter Witches’ Sabbath has led to an interesting tradition where young girls dress up as påskkärringar – Easter Witches. Similar to Halloween, the Easter Witches visit their neighbours with gifts of paintings, drawings and cards and are given sweets in return. Unlike Halloween, traditional påskkärringar like to dress in long, colourful skirts with shawls on their shoulders, scarves covering their heads and sporting rosy cheeks and freckles. Naturally they ride broomsticks and carry copper coffee pots – because you can’t forget about coffee!

I was going to make a batch of Swedish Broomstick Cookies in case some Easter Witches come visiting me before I fly off to Blåkulla. But, as I was sorting through a pile of recipes I had clipped from newspapers way back in 2011, I came across the perfect recipe for a witchy Easter cookie – Strazzate. These Italian chocolate and almond cookies are flavoured with Strega, a liqueur named after the Italian word for witch. I talked about Strega in my post Season Of The Witch and offered a recipe for a Strega Sunrise.

The label on a bottle of Strega features an old witch holding a broomstick. There are other witches dancing with half goat, half man creatures. These witches seem to be partaking in the same revelries as the Swedish Easter Witches so to me they are the perfect Easter Witch Cookie. They even contain coffee 🙂

Strazzate

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Ingredients
1 + 3/4 cups plain flour, sifted
1 tablespoon cocoa powder, sifted
1/2 teaspoon baking powder, sifted
1/2 teaspoon salt
1 + 3/4 cups ground almonds
2 tablespoons roughly chopped almonds
1 cup caster sugar
2 tablespoons finely chopped dark chocolate
1 tablespoon olive oil
1/2 cup Strega
1/3 cup warm black coffee

Instructions
Preheat oven to 160C / 325F.
Line 4 baking trays with baking paper.
In a large bowl, mix together the flour, cocoa powder, baking powder, salt, ground almonds, chopped almonds, sugar, chocolate, olive oil and Strega, until combined.
Add the coffee and beat until you have a pliable dough.
Roll into balls – use approximately 1/2 a tablespoon of dough per ball.
Place on prepared baking trays and flatten slightly.
Bake for 20 – 25 minutes.
Allow to cool on wire racks before serving.

Recipe by Kate McGhie published in the Herald Sun newspaper April 19, 2011.
The original recipe suggested dusting the cookies with cocoa powder before serving. I didn’t do this but you can give it a try.
You can substitute Galliano for Strega but then you won’t have the witchy connection.

Food For Fools

I remember celebrating April Fool’s Day when I was a youngster at school. Every year we would try and trick each other before noon. As the years went by, the day meant less and less. But then I discovered tarot and the day was reawakened for me with a whole new meaning!

For me, April Fool’s Day is a day to celebrate the spirit of the tarot Fool. As the first card in the tarot deck, the Fool symbolises journeys, adventures and new beginnings. We don’t know if our endeavours will lead to success or failure but we surge cheerfully ahead, hopeful of a positive outcome. The Fool card is the perfect symbol for a new year. As someone who loves Autumn and Winter and looks to them as the times when I am most productive and eager to get out and about, celebrating April Fool’s Day as my personal new year makes sense to me. As someone who loves humour, starting my year on a day dedicated to mischief is just perfect.

One of the ways I love celebrating April Fool’s Day is by thinking about recipes that trick you. Tricking the senses by serving a cold soup when everyone is expecting a hot one or serving a shot of alcohol which turns out to be a solidified jelly shot are some ideas. The names of some dishes can also be tricky, like Welsh Rabbit, which doesn’t have any rabbit in it. Visual tricks are great too and there are lots of examples of savouries made to look like sweets and sweets made to look like savouries. One of my favourite Foolish Foods is a Chocolate Salami which is a sweet made to look like a savoury. When you slice it, the chocolate, cookies and walnuts trick the eye into thinking you are seeing a salami. It’s both a fun visual and a delicious treat 🙂

Chocolate Salami

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Ingredients
100g unsalted butter
3/4 cup double cream
2 tablespoons sugar
100g dark chocolate, chopped into small pieces
1 tablespoon cocoa powder
1 teaspoon vanilla extract
200g shortbread cookies, broken into various small and medium sized pieces
3/4 cup walnuts, chopped into various small and medium sized pieces
icing sugar for dusting
greaseproof paper

Instructions
Heat the butter and cream in a medium sized saucepan over low heat.
Stir in the sugar.
Add the chocolate pieces and stir until the chocolate melts.
Add the cocoa and vanilla. Beat with a wire whisk until combined. If the mixture looks like it has split, don’t worry. Keep whisking and it will come together as it cools.
Allow to cool for a few minutes. You have to allow it to cool long enough so that the cookies don’t turn to mush when added, but not too long or the chocolate will set.
Add the broken cookies and chopped walnuts to the chocolate mixture. Stir until combined.
Place in the fridge and allow to cool. Again, you don’t want to leave it too long or the chocolate will set and you won’t be able to roll it. I check the mix every 5 minutes. You want the mix to be pliable enough to roll but not too wet.
Place the chocolate mix onto a piece of greaseproof paper and roll into a large sausage.
Refrigerate overnight.
Unwrap and sprinkle generously with icing sugar.
You can present it tied with butcher’s string or partially wrapped in baking paper.
Cut into slices.
Refrigerate any leftovers.

Check out last year’s April Fool’s Day post for my tricky Doggie Treats recipe.

The Ides Of March

Beware the Ides of March! Julius Caesar was warned by a seer that harm would befall him before the end of the Ides of March – March the 15th. The seer was right. Caesar was assassinated on that day. But there is more to the Ides of March than Caesar’s death. In ancient Rome, the Ides of March was a celebration day for the first full moon of the year. To understand why March would host the year’s first full moon, we have to go back to the complicated issue of calendars.

The Julian calendar – introduced by Julius Caesar – is a solar calendar based on the Earth’s revolutions around the Sun. It replaced the more complicated ancient Roman calendar which was a lunar calendar based on the phases of the moon, the equinoxes and the solstices. In the Julian calendar, March is the third month of the year but in the ancient Roman calendar, March was the first month of the year. Due to the complicated calculations of the ancient Roman calendar, the full moon usually fell in the middle of the month, around March 15. March was a time of holidays and festivals celebrating the beginning of the new year and the arrival of the year’s first full moon.

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One figure associated with the Ides of March is the ancient Roman Goddess Anna Perenna. She represents the eternal cycle of a year’s ending and beginning. This is symbolised by her name which can be interpreted to mean per annum (every year). Her name also reflects the English words annual (anna) and perennial (perenna). As March is also springtime, she is associated with the cycles of life, death and renewal. She is also known as a Lunar Goddess.

As with many ancient deities, Anna Perenna’s origins are shrouded in mystery. One of my favourite origin stories is that Anna was an old woman living in Bovillae. During a secessio plebis – a type of extreme strike where all shops are shut down – Anna baked cakes every morning and gave them to the hungry rebels. In gratitude, they worshipped her as a Goddess. Thanks to their worship, Anna became a deified human. I love that she became a Goddess by baking cakes. There’s hope for me yet!

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Whatever Anna Perenna’s origin, the Goddess is celebrated on the Ides of March with feasting, drinking and toasting to health, long life and a happy year ahead. One tradition held that you would live as many years as the cups of wine you drank. I can only imagine the hangovers! That may be another reason to Beware the Ides of March 🙂

There are two places where it seems Anna Perenna was worshipped. One is Buscemi in Sicily where inscriptions to Anna and Apollo were discovered. The other is in Rome where a fountain to Anna was unearthed. Inspired by cake baking Anna and in honour of her two places of worship, I have created an Ides of March Cupcake. The cupcake is based on a  Sicilian cannoli ricotta filling. It is topped with a honey frosting. Honey was a favoured food in ancient Rome. Here’s hoping these cakes lead me to deification!

Ides of March Cupcakes

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Ingredients
for the ricotta cupcakes
1/4 cup honey
2/3 cup olive oil
2/3 cup fresh ricotta
1 lemon, juiced and zested
1 egg
1 teaspoon vanilla extract
1 + 1/2 cups plain flour, sifted
1 + 1/2 teaspoons baking powder
1/2 cup mixed peel

for the honey buttercream
1 cup (225g) unsalted butter, room temperature
4 cups powdered (icing) sugar
1/2 cup honey

Instructions
Preheat oven to 180C / 350F.
Line a 12-hole muffin pan with 12 paper cases.
Using an electric mixer, beat together the honey, olive oil, ricotta, lemon juice and lemon zest in a medium sized bowl until combined.
Add the egg and beat until combined.
Add the vanilla extract and beat until combined.
Add the flour and baking powder and beat until combined.
Add the citrus peel and mix until just combined.
Using an ice-cream scoop, spoon the batter evenly into the paper cases.
Bake for 10 – 20 minutes or until a toothpick inserted into the centre of a cupcake comes out clean. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.

While cupcakes are cooling, make the buttercream by creaming together the butter and honey with an electric mixer on low speed. Gradually beat in enough powdered sugar until buttercream reaches a piping consistency. Spoon buttercream into a piping bag and pipe onto cupcakes.
Enjoy with a glass of wine or honey mead.

You can also check out my Libum – an ancient Roman recipe for cheesecake.

The Love Witch

It was just by luck that I discovered The Love Witch was playing at the Lido, a funky cinema in Melbourne – and for only three nights! I wanted to be surprised, so I didn’t read the film blurb or watch the trailer until after I got home. Well, the film was unexpected! It was funny, a visual pleasure, very challenging and slightly disturbing.

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Directed by feminist film maker Anna Biller, The Love Witch is a cinematic treat. Reminiscent of a Hitchcock film, the cinematography is a joy to behold. On a visual level, the movie really works. Elaine is stunning. With her black hair, wigs, enormous false eyelashes, eye catching makeup, unbelievable wardrobe, killer body and sheer natural beauty she lives up to her reputation as the love witch. Elaine struts her stuff in a bevy of stunning scenes featuring incredible locations, beautiful architecture and rooms showcasing amazing interior design. I love Elaine’s apartment, decorated with artwork inspired by Aleister Crowley’s Thoth tarot deck. I want to live there! And the Victorian Tea Room where she visits is so adorable. It reminds me of The Austen Tea Room I recently wrote about. But for all of its visual beauty, I’m not sure if the film delivers on a theoretical or magical level.

There are many ways to approach this film theoretically. The director certainly has fun playing around with feminist film theory and the art of film making. I spent many years studying feminist film theory at university, but luckily I focussed on Jungian and archetypal theory, not Freudian. I was therefore spared the horror of having to truly understand concepts like the male gaze. Unfortunately, director Biller plays with this theory and apparently tries to subvert it. I was hoping to give you a brief synopsis of the theory but once I started writing my eyes watered and I had to have chocolate to recover from the shock! So I’ll leave the theoretical analyses to those who care and move onto what I really care about – magic and witchcraft 🙂

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The Love Witch is one of only a couple of films that focusses on non-magical human witches. Elaine joins a witches coven in San Fransisco after her husband leaves her. Here she learns about sex magic and love spells. Using herbs, spells and the power of her awesome body, Elaine seduces man after man hoping to find true love. You see Elaine loves love, she’s addicted to love and wants nothing more than to be loved. She is obsessive and narcissistic. She uses all her witchy craft to try to find a patriarchal relationship where she cooks for her man and rewards him with mind-blowing sex. Sadly her use of love magic leads to nothing but disappointment, tragedy and death. Elaine is a witch who will definitely love you to death.

I found this disappointing. I wanted her embracing of witchcraft to be something positive, not a reinforcing of stereotypical attitudes about women, men and relationships. Even worse, it seems as though the high priest of the coven is nothing but a sleaze who has sex with the female initiates while his high priestess partner looks on. When Elaine is near the slimy high priest she acts as though she is a victim of sexual abuse rather than a liberated, powerful, sexual woman and witch. One of the more cringe worthy scenes is when Elaine, the high priestess and high priest are at a burlesque show and the repulsive high priest rambles on about the power of women, the power of their sexuality, their bodies etc while a very skilled woman dances and performs on stage. I’m not sure if this was some sort of feminist subversion but for me it didn’t work. I wanted to scrub myself clean every time I saw the hideous high priest! I am so glad I trained in covens with high priestesses only 🙂

The one witchcraft scene I thought was feminist and empowering is when Elaine makes a witch bottle by urinating into a jar and then dunks a used tampon in it! Okay, that was unexpected.

I actually think it is a great movie to see if only for the cinematography. If you’re a witch you’ll also find it interesting. Plus, there’s the Aleister Crowley inspired room. Check out the trailer for a brief taste of this very unusual movie! The Love Witch

The other thing I loved about the film is cake – yes cake. There are a few delicious scenes featuring mouthwatering cakes. In homage to these lovely cakes I thought I would share a recipe for a Persian Love Cake. It is normally made as two cakes sandwiched together with a rich frosting. In honour of Elaine and her obsession with love I decided to make heart shaped mini cakes. This means there is plenty of frosting left over. You can slather it on top of the cakes or dollop it on other desserts. Or you can just eat it with a spoon.

Persian Love Cakes

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aromatic rose water, lemon and cardamon cakes sandwiched together with saffron frosting

Ingredients
for the cakes
1 cup plain flour
1 + 1/2 teaspoons baking powder
1/4 teaspoon sea salt
3 eggs, separated
1/4 cup honey
4 tablespoons rose water
2 tablespoons water
1/4 cup olive oil
1 teaspoon grated lemon peel
6 cardamon pods, seeds removed and crushed
1/2 cup caster sugar

for the frosting
1/2 teaspoon of saffron threads
1 tablespoon hot water
1/4 cup thick yoghurt
200ml pure cream, chilled
1/3 cup icing sugar
extra icing sugar for dusting

Method
Preheat oven to 160C / 325F.
Grease two sandwich pans then line with baking paper.
In a large bowl, sift together the flour, baking powder and salt.
In a separate bowl, whisk together the egg yolks, honey, rose water, water, olive oil, lemon peel and cardamon until smooth. Add to the dry ingredients and whisk until smooth and combined.
In a medium sized bowl whisk the egg whites until soft peaks form. Gradually add the sugar and beat until the mixture resembles thick marshmallow.
Place a small amount of egg white mixture into the batter and gently mix until combined. Add half of the egg white mixture and gently fold through. Add remaining egg white mixture and gently fold through.
Divide batter evenly between the two cake tins.
Bake for 25-30 minutes or until a skewer inserted into the centre comes out clean.
Cool in the pans for 15 minutes before turning out onto racks and peeling off the baking paper.
Allow to cool completely before frosting.
Make the spread by steeping the saffron threads in the hot water for 20 minutes.
Place the yoghurt into a small bowl. Strain the saffron liquid into the yoghurt and mix to combine.
Place the cream and sugar into a medium sized bowl and whip until soft peaks form. Add the yoghurt mix and whip until stiff peaks form.
To assemble, cut the cakes with different sized heart shaped cookie cutters, making sure you cut them in pairs. Sandwich two hearts together with frosting.
Dust lightly with icing sugar.

The Austen Tea Room

A Tale Of Two Valentines, my first post about Valentine’s Day, was about love and death and the history of the day. As we move toward another Valentine’s Day, the shadow of death moves with me.

Someone very dear to me passed away just after xmas. Although neither of us were Eastern Orthodox any more, we were both born into that religion and some of the traditions still have special significance for me. One such tradition is the ritual performed on or around the 40th day after a death.

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In Orthodox theology, the soul of the departed stays on earth for 40 days after death. The soul wanders around, visiting their home and places of personal importance. Many rituals are performed during this period to help the soul on its journey. On the 40th day, the soul leaves the earth. This final departure is celebrated with family and friends. Rituals are performed culminating in a meal, usually eaten at the grave or at the home of the departed. Traditional funeral foods and the favourite foods of the departed are served. It is a time of celebration and the ending of the official mourning period for most involved.

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As the 40th day approached, I wondered what I would to do to honour this ritual. A visit to her grave was a must. But what about food? It was an important part of our relationship. We loved going out to eat and we spent most of our visits together talking about food and recipes. I thought about making one of her favourite dishes and bringing it to the grave but it didn’t feel right. Then, while doing research for an unrelated event, I found the perfect solution – The Austen Tea Room – a tearoom honouring the late and great romantic writer Jane Austen. Located halfway between my home and the cemetery, it was the perfect place to have a a celebratory funeral meal.

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The Austen Tea Room brings us right back to Valentine’s Day. What could be more romantic than dining under the watchful gaze of the creator of Mr Darcy! I had a toasted cheese and ham sandwich with coffee followed by scones with jam and cream and a pot of tea. The surroundings in the cafe section were informal but the rooms where the high teas are served were incredible. I am definitely going back for high tea.

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I must admit that I have read only one of her books – Northanger Abbey – but I do love the television and movie versions of Pride and Prejudice – especially Pride, Prejudice and Zombies! I also own the Tarot of Jane Austen 🙂

The scone recipe below is not traditional, but you can serve it with traditional jam and cream. I wanted something different so I went with butter and maple syrup which works really well with sparkling wine.

Sparkling Scones

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Ingredients
2 + 1/2 cups self raising flour
200ml cream
200ml sparkling wine
butter for serving
pure maple syrup for serving

Method
Preheat oven to 225C / 440F.
Line a baking tray with baking paper.
Sift flour into a medium sized bowl. Add cream and sparkling wine. Mix together until just combined.
Turn dough out onto a lightly floured surface. Knead into a 4cm thick square. Using a sharp knife, cut into squares.
Place scones so they are just touching on baking tray.
Bake for 12 – 15mins or until golden brown and cooked through.
Serve with butter and maple syrup or your choice of accompaniments.

 

A Very Warm Solstice

It’s time for those of us in the southern hemisphere to get ready for Midsummer! Wednesday 21st is the Summer Solstice, our longest day/shortest night of the year. While the northern hemisphere is preparing for their cold winter, we are getting warmer and warmer as we move into our summer. Since the Winter Solstice, the days have become longer and the nights shorter. When we reach the Summer Solstice, this reverses. Our longest day heralds the beginning of shorter days and our shortest night gives birth to longer nights.

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There was a time when I dreaded the arrival of summer but those days are gone. Over the years I have made peace with my solar deities, although I still hate the really hot days and long, oppressive nights that our summer can throw at us. I have learned to love the days when the weather is beautiful, warm and sunny and you just have to go outside and enjoy it. I’ve also come to appreciate the pleasantly warm nights where all you want to do is relax with a sparkling drink and wait for the night to slowly cool.

So with thoughts of outings and get-togethers with friends, I would like to celebrate the Summer Solstice with a sweet and golden Sunflower Seed Brittle. This sugary delight can be used to decorate cakes and desserts or eaten as is.

Sunflower Seed Brittle

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Ingredients
3/4 cup caster sugar
1/4 cup sunflower seeds

Instructions
Line a baking tray with baking paper.
Place the sugar in a saucepan over medium heat.
Stirring constantly, cook for 5 – 10 minutes, or until the sugar dissolves and caramelises.
Remove from heat.
Quickly stir in the sunflower seeds.
Pour onto prepared pan.
Allow to cool completely before breaking into shards.

If you like sunflower seeds, check out my recipe for Sunflower Seed Baklava.

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