Category: Pastry

What is mincemeat?

A slightly random question from reader Charm, but one I’d live to answer! Modern mincemeat is a sweet combination of finely chopped dried fruit, nuts, spices, citrus rind and (usually) rum or brandy. Sometimes a fat like suet is added to enrich it. It’s usually baked into small pies.

But as I said, that’s modern mincemeat. Old school mincemeat was sort-of-sweet, sort-of-savory and contained actual meat, finely ground or shredded (i.e. “minced”). But you don’t see that much anymore. Which gives me an idea. Once I’m finished with cardinal slices, the world is my oyster, so to speak.

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In Praise of Gimmickry

Spending a lot of time as I do making (or trying to make) classic pastries, it’s easy to forget about the day-to-day trends that crop up in popular baking. More than that it’s possible to become an outright snob in regard to them, and dismiss the trendy stuff entirely as, well, trendy. But the snob misses out on a lot. And I don’t just mean the pleasure of a deep fried Twinkie. I mean the bigger picture of what’s going on in the world of pop pastry — which matters…for not only is it fun (and often funny in a good way), it can be a great source of inspiration for other work, whatever form it may take.

Case in point a couple of books that came my way from Ulysses Press last week: Mini Pies by Christie Beaver & Morgan Greenseth and Crazy for Cake Pops by Molly Bakes. Both would be easy to dismiss laid out on a table at one of those (rapidly disappearing) mega book stores. However I spent a little time with both of these short books over the weekend and found that beneath the gimmickry — balls of cake crumbs on sticks and pies that fit in muffin tins — there was some innovative thinking at work.

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Jim, we hardly knew ye.

Those readers who’ve been wondering where I’ve been the last week or so (and there have been quite a few of you), I’ve been spending time with a seriously ill friend by the name of Jim Hensley. I’d met but never really gotten to know Jim before a few months ago. That changed when he was admitted to the hospital for the long term in July. A few odd drop-ins turned into near-daily visits as Jim got sicker. As dire and uncomfortable as things got, he never lost his sense of humor, and that made the visits quite easy and, usually, entertaining.

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Brief Hiatus

Hey gang, I’m going to have to take a break for a few days, possibly a week or so. My attention is needed elsewhere (a friend in need, you might say). I’ll put up a post here or there when I can. Anyone with any input on Cardinal slices, please weigh in. I’m not finding […]

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Cookies For Kids’ Cancer Needs You

I’m not normally a cause marketer, but the folks at OXO got in touch to alert me to the Cookies for Kids’ Cancer project and I couldn’t say no. Those of you who’ve read my bio know that I’m a cancer survivor. I had stage 4 non-hodgkins lymphoma. That was ten years ago and I’ve barely had even a head cold since. I’m the very fortunate beneficiary of world-class cancer treatment, which is the upshot of world-class cancer research.

Though you might not believe it, kids with cancer face bleaker prospects than adults with the same disease. The reason, because of a lack of therapies designed specifically for treating children. Cookies for Kids’ Cancer was created to fill the treatment void by providing support for pediatric cancer funding. There are several ways you can get involved. You can buy a good cookie spatula. You can host your own bake sale. Or if emailing is more your thing, you can send a virtual cookie.

We bakers are a special breed. We do what we do so others can benefit from our creativity, time and hard work. Today I’m asking you to donate a little of that spirit and energy so that a lot of very brave kids — and their very frightened but hopeful parents — can look to the future with optimism. Thanks and be generous! – Joe

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Next Up: Cardinal Slices

Cardinal slices are commonplace in Vienna, but not so much in the US (or anywhere else as far as I know). They’re rather fussy as pastries go: three layers of an alternating meringue & ladyfinger “pastry” filled with espresso cream. I confess I’m a little intimidated…but since when have I ever let fear get between […]

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So it’s come to this.

The nation that gave the world the Danish has enacted the world’s most draconian butter tax. As of Saturday, Danes are paying about $1.40 more per pound for their butter, and God-only-knows how much more for their cheese, milk, meat and oil.

While I’d like to think that the legislation is a fluke, it’s far more likely that it’s but the thin end of the wedge for Europe, as cash-strapped governments cast about madly for new sources of revenue, all the while claiming to have the best interests of “the people” at heart. Denmark doesn’t even have an obesity problem. Of course

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Reader Makes British Bake Off Finals!

Reader Mary-Anne Boerman amazed and deeply flattered me with this email:

I love your website…your clear instructions, tips and hints have allowed me to attempt things I would never have dreamed of trying beforehand. Earlier this year I entered a TV Baking competition over here in the UK, and was lucky enough to get selected from the many thousands that applied. It’s currently being broadcast on British television…the semi-final is tomorrow night, and I’m still in there! I don’t think I would have got as far as I did if it weren’t for your website.

Well she did it, and has now advanced to the finals of The Great British Bake Off along with two other contestants. Mary-Anne, there is no question that all credit goes to you! You’ve done an amazing job and I can’t wait to see how it all turns out. Everyone who wants to watch the climactic final episodes can view them on this site (never mind some of the salacious popup ads).

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