How romantic is this cake? Cherries dipped in chocolate, pink icing, whipped cream. This cake has love all over it. Don’t you agree?

Just look at how gorgeous and delectable this slice is.

For the cake and frosting, you can actually use any simple recipe for white cake and frosting. We used the White Layer Cake and Vanilla Buttercream recipes from America’s Test Kitchen.

Here’s how to make this LOVE-ly cake:

Ingredients

1 (21-ounce) can cherry pie filling
2 cups mini chocolate chips
1 recipe white cake batter
1 tablespoon vegetable shortening
1 (10-ounce) jar maraschino cherries with stems, drained and wiped dry
Red food coloring
4 cups easy vanilla buttercream
½ cup heavy cream, whipped

1. FOR THE CAKE: Drain and rinse cherry pie filling under running water. Press cherries between several layers of paper towels until very dry. Chop cherries fine and reserve ½ cup (discard remaining cherries). Gently fold cherries and ½ cup chips into cake batter. Grease and flour three 8-inch cake pans and divide batter among pans. Bake on middle rack in 350-degree oven until toothpick inserted in middle comes out clean, 20 to 25 minutes. Cool cakes in pans 10 minutes, then turn out onto rack to cool completely.

2. FOR THE CHERRIES: Melt remaining 1-½ cups chips and shortening in bowl. Holding stems, partially dip maraschino cherries into chocolate and place on parchment-lined plate. Refrigerate until hardened, at least 10 minutes.

3. FOR THE FROSTING: Beat 5 drops red food colouring into buttercream; add more coloring as desired.

4. TO ASSEMBLE: Spread ¾ cup buttercream on bottom cake layer. Repeat with ¾ cup more buttercream and second cake layer. Top with final cake layer and frost top and sides with remaining buttercream. Decorate with whipped cream and cherries.

Et voila!

Why not have your cake and eat it too? Heck, have a couple of slices. After all, it’s Valentine’s day!

XOXO

I haven’t posted anything food related in a while so I thought this would be a good start. We found this recipe after watching an episode of Barefoot Contessa where she featured “Easy Desserts”. Pastry chef Claudia Fleming showed Ina how to make this delightful dessert.

When we made this dessert, we actually used Meyer lemons which have a sweeter, less acidic flavour. We ended up using these lemons since we just bought a whole bag of it. Also, we found this recipe makes quite a bit of lemon cream so we’ve used the leftovers for other desserts such as pie filling or scone spread. In fact, the lemon cream is so good, we’ve made it a few times on its own. We even use it to enjoy as a simple dessert with graham crackers.

Ingredients

For the lemon cream:

• Zest of 2 lemons
• 1 cup lemon juice
• 3 teaspoons powdered gelatin
• 8 whole eggs
• 2 egg yolks
• 3 cups granulated sugar
• 1/4 teaspoon salt
• 12 ounces (3 sticks) butter, diced

For the caramelized fillo:

• 8 sheets fillo pastry, each at least 16-inch by 11-inch in size
• 4 ounces (1 stick) butter, melted
• 8 tablespoons confectioners’ sugar

For serving:

• Half pint fresh blackberries
• 1 tablespoon confectioners’ sugar

To start off, place the lemon zest in a medium bowl and set aside. Spoon 4 tablespoons of the lemon juice into a very small bowl, sprinkle with the gelatin and set aside to thicken and almost set.

Place the eggs, egg yolks, sugar, salt, and remaining lemon juice in the bowl with the lemon zest and whisk together.

Pour into a saucepan, add the butter and cook over med-low heat, whisking constantly, until the custard begins to thicken.

Just before boiling remove from the heat and add the now thickened lemon gelatin mixture.

Pour the whole mixture through a fine mesh strainer set over a medium bowl. Then cover the surface directly with plastic wrap and chill overnight until set quite firm.

(This is the embarrassing part. I have lost all the pictures related to the making of the fillo pastry as they got accidentally deleted. However, they’re not that hard to make as you’ll find out in the next steps.)

The next day, preheat the oven to 350 degrees F.

Unwrap the sheets of fillo and cover with damp cloth or a piece of plastic wrap. You should work quickly to avoid the fillo drying out. Lay two pieces of parchment paper measuring about 16 by 11-inches out on large chopping board. Brush each piece of paper with a thin layer of butter and sift two tablespoons of confectioners’ sugar onto each one.

Lay a sheet of fillo onto each of the papers and now brush that with butter also. Continue to layer the fillo and butter on each stack to give 4 fillo layers in total, finishing with a butter layer. Finally, sift 2 tablespoons of confectioners’ sugar on top of each. Lay another sheet of parchment paper measuring 16 by 11-inches on top and use this as a guide to trim the pastry edges using a sharp knife.

Next, remove the top sheet of parchment and using the knife, divide each fillo stack in half down the length (to give four 5.5-inches wide and 16-inches long rectangles). Make light score marks (not cutting through) with the knife across the opposite way and at 2-inch intervals to give 8 portion marks when serving. Slide each stack onto a sheet pan, butter the top sheets of parchment paper and place them butter side down on top. Finally, place another sheet pan on top of each stack (which will ensure the pastry will cook thin and crispy).

Bake for 15 minutes, until crisp and golden brown. Remove the top sheet pans and allow the pastries to cool completely.

To assemble, set one long rectangle onto a large platter and spread over 1/4 of the lemon cream evenly. Continue to layer up the fillo and lemon cream ending with a fillo top, to give 4 fillo layers and 3 lemon cream layers. There should be a remaining 1/4 of lemon cream still in the bowl to make a sauce with. To do this, add a 1/4 cup of hot tap water and whisk until smooth and drizzly in consistency.

Finally, prepare the blackberries. Tip them into a small bowl and lightly crush them with a fork to bring out their juices. Add 1 tablespoon confectioners’ sugar and toss together.

Using a very sharp knife carefully cut the Napoleon into 8 portions using the score marks as a guide. Drizzle some lemon sauce on each serving plate and place a portion of Napoleon in the center of each one. Spoon the crushed blackberries around and serve at once.

So yummy!

Even though I enjoyed the Christmas holidays which was just last month, I already feel like I need a vacation. It’s been a little stressful for me lately for reasons beyond my control so it would be nice to go on a trip somewhere where I could just relax will help take my mind off a few things. This reminds me of my previous post on Miyajima, Japan. I truly cherished our time there, particularly our stay in Watanabe Inn.

We decided to stay overnight on Miyajima island based on a number of reviews we read. However, there weren’t many places to stay (not to mention expensive) but sifting through people’s comments and recommendations, we were able to find this delightful place. It’s a small family-owned inn which is nicely situated right in the heart of town and away from the big hotels or tourist spots. The place is so quiet that you can even hear the trickling sound coming from a creek nearby.

While it takes about a 20-minute walk to get Watanabe Inn from the ferry docks, it is certainly well worth the effort. We went there first to check-in and drop off our luggage.

The landlord immediately greeted us by the door, took our luggage and seated us in the restaurant. They served us green tea and locally-made cookies while waiting for our room to be ready. It was nice to have that warm tea as it was a bit chilly when we arrived.

After a few minutes, we were fetched and then led upstairs see our room. Although the steps on the stairs were narrow, like the rest of the inn, it was charming and had lots of character.

There are only three rooms so they can only accommodate three groups of guests per day. However, the rooms are spacious, well-appointed and done in traditional Japanese style. The size of the rooms are determined by the number of Tatami mats which are made from Japanese grass called igusa. One Tatami mat is equivalent to one-person size. We were given the “Momiji” of “Autumn Leaves” room which is the size of 10 mats. The other rooms are “Shiraito” of “Undyed White Thread” room which is the size of 16 mats, and the smallest of the three, “Sesshu” of “the Japanese ancient ink-painter, Sesshu” room which is the size 8 mats.

Every detail was well thought out in this room, even this Ikebana arrangement of fresh flowers.

Each room also has a separate toilet and private bath made of Japanese cypress wood. Taking a bath in this tub was heavenly! It was different but it felt so good and relaxing.

As for the toilet, it’s pretty hi-tech with all the bells and whistles, all easily controlled with a touch of a button. It even conserves water. After washing your hands, the “dirty” water is collected in the tank to be used for the next flush.

In the closet, each guest is given a yukata or a casual summer kimono and a complimentary toiletry bag containing a face towel and a toothbrush. They also provide a pair of thin cotton socks as guests are not allowed to wear shoes or outer footwear inside the inn.

There are no coffee makers here. Instead, a tea set, a small container of green tea and a plugged-in thermos (which ensures there is always hot water)  are available in the room.

Downstairs is a restaurant where you have a choice of dining in traditional Japanese style or Western style. Of note, another reason we chose to stay here is that each overnight stay includes two meals — a dinner and a breakfast.

As much as we wanted to stay and relax in our room, we hurriedly went out to explore the area while there was still some daylight left.  After a long day of sight-seeing and shopping, we worked up an appetite so we went back to the inn. Before our meals arrived, we ordered Kirin beer which came in this big bottle.

We actually forgot that while our stay includes dinner (and breakfast), it wasn’t just a typical dinner like ramen or sushi. It was kaiseki-ryori, a traditional multi-course Japanese dinner which is often small and artistically arranged. The menu changes all the time as only fresh seasonal ingredients, usually locally sourced, are used and prepared in ways that aim to enhance their flavour.

We couldn’t make out all the ingredients in each dish that were served but they were all well-prepared and delicious. Equally amazing was the presentation of each dish as you can see in the following pictures.

- 1st course: I think it’s seaweed with a little bit of okra. -

 - 2nd course: Grilled oyster, grilled fish (skin on) and some pickled items -

- 3rd course: Translucent fish sashimi with a small salad on the side -

- 4th course: I know what you’re thinking but this fish head had a lot of meat in it and certainly one of the best we’ve ever tasted. -

- 5th course: Battered and fried oyster -

- 6th course: Perfectly cooked steak with enoki mushrooms -

- 7th course: Clams in a tasteful clam broth -

- 8th course: A plate of sushi -

- 9th course: For dessert, the sweetest persimmon and strawberries we’ve ever had which were served chilled. -

We were certainly full after having this elegant and very satisfying nine-course meal. After thanking our gracious host, we retreated to our bedroom to have a nice warm bath and relax. Once we got in our room, we noticed the futon mattresses have already been nicely made and prepared for us. These futons were actually very comfortable to sleep on.

The next day, we woke up early to catch our 9 a.m. ferry ride, and of course, we didn’t want to miss our breakfast.

- To start: Some pickled vegetables, tofu, rice and hot broth -

- Main course was nice and light with fried egg, a couple of pieces of bacon and side salad. -

A great way to end a perfectly good breakfast is with a nice cup of espresso.

Ahhh… It’s time to go on another memorable trip. Hopefully soon!

May 2012 be prosperous for all of us!

Best Picture of the Year

Yes! We won!

The staff of Outdoor Living Today chose this picture as 2011 Best Picture of the Year. I blogged about building this pergola last October and we decided to enter some of the pictures I posted on Outdoor Living Today’s photo contest. Last week I received an e-mail informing me we won this year’s contest.

Thank you OLT!

And may all your Christmases be white…

I feel truly blessed and very lucky for being to able to spend the Christmas holidays with my family and friends. During these times of uncertainty, world unrest and austerity measures, let us all take time to count our blessings and send our thoughts and prayers to those who are less fortunate.  I wish you all a merry Christmas and a bountiful year ahead.

I don’t know she is, what she does or what this poster is all about but it was a picture we took while strolling down the streets of Coney Island.

Until I saw the rest of her group — Electra, Insectavora, Heather Holliday and Serpentera. Nice ladies!

Anyway, I’ve always dreamed of going to Coney Island but after going there, I wasn’t sure if it was the same place I had in my mind since I was a kid. Perhaps it was a little late at night. I don’t know. But it felt really eerie, desolate and abandoned.

After aimlessly walking for a while we finally saw people. Lots of them, buzzing around by the iconic Wonder Wheel.

And finally, here’s the treat!

Nathan’s Famous…

Yum!

All in all, it certainly wasn’t what I expected but I’m glad we went there. It is Coney Island after all.

Happy Halloween everyone!

As I have mentioned in my previous post, we took on a project which we thought would be done by the end of spring. Unfortunately, with the constant rain and mosquito infestation in the city, the project took longer to complete than we expected. However, it was definitely worth it. It was a lot of work but we couldn’t be any more proud of what we have accomplished.

May I present, our backyard project — the pergola.

The structure itself is made from red cedar which we bought as a kit from Outdoor Living Today. We enhanced the look of it by using premium cedar stain. Now that it’s up, it has become the focal point in our backyard.

The hardest part of this whole project is actually installing the base, which as you can see, is halfway buried in the ground. It was very exhausting and back-breaking — digging the trench, laying and levelling the stones, pouring the concrete footings and filling it with gravel. However, it was necessary that the base be as solid as possible so the structure wouldn’t move during the freezing and thawing cycles.

As with any outdoor project of this sort, we realized we had to improvise and find some creative ways to dress it up and soften the hard lines of the structure. We actually found a lot of items we needed from our local hardware store.

For instance, we bought a set of deck lights which we decided to install higher in order to provide some ambient lighting. They automatically come on at night and are connected to a timer.

We also bought a few pairs of sheer curtains from Ikea. Not only were they very affordable but they also look really gorgeous. They’re made of polyester so they’re washable and could be used outdoors.

As for the tie-backs for the curtains, we made them out of manila rope, galvanized hooks and stainless steel wire. Good thing we also found these galvanized ring hitches to fasten the tie-backs to the posts and electrical conduits for the drapery rods.

Lastly, we got these fishing weights and attached them to curtain clips. These were then affixed to the bottom of the curtains so they don’t get blown away when it gets windy.

And there it is, a beautiful garden feature that will allow us to enjoy our backyard in the summer. The retractable canopy will provide much needed shade as it can get pretty hot in the afternoons.

We’re glad it is finally done. All that work during evenings and weekends have certainly paid off.

The question we ask ourselves is, would we do it all over again? Absolutely!

Apologies to my dear readers and followers (yes you, the five of you). I guess I haven’t posted anything in a long time but after my last post, I needed a hiatus from being on the computer all the time.

Also, it was spring at that time and my partner and I decided to take on a project in our backyard. I guess to say it was a “project” for us was an understatement. This for sure deserves a whole another post on its own.

Anyway, as a last hurrah to the end of summer, we had a barbecue for one last time before putting it away for winter.

But first, a bowl full of salad.

Some fixins, buns and burgers…

Et voila!

Yummy mini burgers! Mmm…

It’s good to be back.

Last year while visiting New York, on our last day we decided to visit a few places in the SoHo district and since we were there early, most places were still closed. I remembered this place was around the area so we decided to go here and try their breakfast.

Once you get in, you can’t help but notice the beautiful interior of the restaurant. It’s like being transported to an old brasserie in Paris.

Even the table setting is elegant but simple.

After being seated, I ordered the “bowl” size of cappuccino as I felt like I needed more than just a cup of coffee. I had no idea they were serious when a bowl size is ordered. It certainly kept me buzzing all day!

It took some time to decide what to get but we both ended up ordering eggs benedict with homefries. We needed as many calories as we can to start the day. Mmm… just look at that mouth-watering hollandaise sauce and how it perfectly covers the poached eggs.

I admit, before we left I was curious to see the washroom. I do believe you can tell a lot about a restaurant after seeing the washrooms and how well-maintained they are.

In case you’re wondering, I didn’t take any pictures inside the men’s washroom. That would be too weirdly inappropriate. You just have to take my word that it is very nice and clean inside. However, I took a few snapshots outside the washrooms. There is even a small area with very comfy club chairs to sit on.

Here’s a snapshot of the stairs leading up to the main floor of the restaurant. Gorgeous isn’t it?

You thought that was it, right? We did too until we saw next door they have an adjoining bakery. We had to at least check it out! We still had room for something sweet.

Here is what we came out with. A deliciously dense and sweet sticky bun, and a delectable cake donut topped with vanilla glaze and toasted pecans. Yum!

Next time we’re in New York, we will be back here for sure and try their steak for a late-night supper… and perhaps some desserts!

Balthazar Restaurant
80 Spring St., New York
New York 10012 USA
+1 (212) 965-1414