Chestnut Cake.

During the year there are plenty of occasions to prepare something nice upon the stove or in the oven for a Feast. It is something that we are looking forward to, may it be for the Epiphany: 'La Galette Des Rois', at the start of the Year almost. It is usually celebrated on the first Sunday of the year, on the sixth of January or there about. The 'Galette' is a Pie usually made with Frangipane which is delicious. It can also come in a form of a round Brioche Cake ressembling a crown. Within them there is something hidden called 'la Féve', most of the time a little figurine of porcelaine representing a religious figure like the Virgin.. It is as small as about two centimetre in lenght. The Individual finding it within the slice of the Cake become the King or the Queen for a day and is treated like so by their entourage, their family. The tradition also make the Galette come with a crown made of paper or carton or even a more expensive material to be worn by the person for the day. Now this in itself was a competition between Patisseries and Bakeries to come out with the most exquisite 'Féve' and the best looking crown which became collectable items.

La Galette des Rois. Hidden within the Galette is a little token which makes the person finding it the King or Queen for the day. The term for the token la 'Féve' is because that back in the days, it was a Bean (Féve means Bean) which was the concealed gift. If planted a simple Bean can give you much rewards during the year. It is not far away from the fairy tale of 'Jack and the Beanstalk'. A humble Bean, a Féve could bring you eventually prosperity.

Borlotti Beans (above Pic). From a single Bean (Féve), you can grow, you can get the Plant that can feed you and many more plants afterwards in the future, hence it is a blessing but also signifies no fear of hunger. In the old days, it meant something very important, very significant. The one with the Féve was the lucky one, the one who could grow and glow in some way because he or she would always be able to eat.

Borlotti Bean, Firetongue variety growing in the Garden. It always gives a good crop.

For Shrove Tuesday: it is Pancakes... which are the Star of the Show. Coming from Normandy, Pancakes was one of the first things I learned to make. The fun part is the flick flying turning of the pancake. It takes skill from the wrist. It is also a great family day when you can introduce cooking to Children. The batter for Pancakes is easy to do, but you can also jazz it up, your way or the family way if you have a family way under your wings... It is just tradition which can be improved or disaproved of but it is still a jolly good time on Pancake Day.

Home Made Pancakes on Shrove Tuesday. A tradition in this house, however we do eat Pancakes very often...

My Family Pancakes Recipe was very naughty. Was it coming from the sailors ancestry or mothers wanting to keep their children less rowdy and more sleepy? I don't know. But our Pancake Batter has three tablespoons of Rum within it... The scent of those Pancakes being done put a straight smile upon the face, I can tell you that much.

Another tradition in Normandy and in Brittany is that we do like stuffed, folded or topped Pancakes. The Pancake is used like a base, a little like the Italians do with Pizzas. Above is a Crepe Forestiére, a version of it. It is topped with Mushrooms, Eggs either fried or poached, Spinach, fried chopped Bacon Rashers which can be swopped for Lardons or Cubetti di Pancetta. A good dollop of Seasoned Sour Cream or Creme Fraiche does finish the Dish. 

This way of using the Pancakes make them reach the level of being a Brunch, a Lunch or even a light Dinner. The Pancake, here, is more than just to be allocated to be a Sweet Treat or a Dessert. They are savoury Pancakes rather than the folded Crepe Suzette. Again I will say that the interpretation of the toppings is entirely yours. Make them suit your needs and palate. Then refine and adapt to have other versions for the taste of your guests. But to flambée a Pancake with Grand Marnier makes the night. Up until, many feasts later, to the end of the year and back to the joyful and flamboyant Christmas Pudding.

Christmas Pudding has also the tradition to be lighted but also to have a coin within it.

It is all about traditions but also traditional recipes which pass down from generation to another. Recorded they are, in the psyche and the memory of the one who tasted them and can pass them on again and again. However no recipe in my opinion is fool's proof or can have a trip hazard along the way which could be worth the mistake or the trial... I am thinking of the good old Soeurs Tatin there with the Apple Tart Tatin. A simple mistake created a new recipe altogether for the humble Apple Pie, a trip hazard or something which we found out can be very excellent. 

Home Made Pear Tart Tatin, not a looker but ever so tasty.

A very creative day of the year baking and cooking wise is Halloween... Thinking of feeding lots of little Children could be daunting especially if you run out of everything. But sometimes you can conjure up things out of anywhere and everywhere within your Kitchen cupboards. Spicy Caramel Popcorn, Beetroot and Tomato Jelly Spheres, this is trick or treat at the end of the day so you might make the Children eat some Veg that way... But we can also treat them to a good Brownie or an old Rocky Road Slab. They are always winners. 

Home Made Rocky Roads ready for Halloween.

When we speak of Festivities, we mustn't forget the ones which are our Birthdays, Weddings and Anniversaries. All of those call for a special Cake or Treat. One of my memorable Birthday Cake I received when I was a Child, was in the shape of a heart. It was a sweet moment I will always remember. It was not fanciful apart from its shape. It was just a Pound Cake but it was a pleasure to see and eat.

The Heart Pound Cake moment. Still living in my heart. It came with a 'Rainbow Brite' Birthday Card, which was a cartoon I enjoyed watching in the eighties.

Another memorable Cake which I did following a recipe of Nigella Lawson was a Chocolate and Liquorice Cake for the Birthday of my Man. He simply loved it since he always loves Chocolate and also Liquorice and Blackcurrant. So when I did find that recipe, it was a jubilation to my eyes to please Tyn-Tyn on his big day. https://kitchenlaw.blogspot.com/2016/02/nigellas-liquorice-and-blackcurrant.html. Check this one out.

 Chocolate is always a big thing in this House. Therefore recipes including Chocolate are always being given a good try. Above is a Chocolate and Banana Loaf.

Maybe there is no Festivities during Tea Time but sometimes there are. The above picture is about an indulgent Tea Loaf. Tea Time can be a moment to gather and chatter whilst enjoying good Food, either Sandwiches, Cakes or Biscuits. It can be a very 'Me' time as per say or a sharing time with friends and neighbours. But it can also be like the Mad Hatter Tea Party in Alice in Wonderland of Lewis Carroll hence the Non-Happy Birthday party which happens more often than your Birthday therefore you can be happy all year round.

 

Tea Parties are or can somehow be daily Festivities in their own right.

It is a time of indulgence small or large which can allow a get together. But it is also the moment to enjoy more baking of sweet or savoury treats. In 2022 with the Jubilee of Queen Elizabeth the Second, we had a street party in our Close which was very much enjoyed amongst neighbours with a Cake competition, all organised by Tracey.

This was the winning Cake of the competition (Not mine). It was a very neat sweet Cake. 

Baking and Celebrations go almost hand in hand. May it be Weddings or Anniversaries, there is always an occasion for baking something to please a crowd. A Choux Pastries Profiteroles Tower is a good exemple for Weddings. The same goes for multi tiers Wedding Cakes. Both provide that element of specialness for the big day. It also developped into a tradition like the cutting of the Wedding Cake. Just the conception, creatrion of a Wedding Cake take not only time, patience and artistry to make it.

 Profiteroles also called Croque en Bouche (or Croquembouche if you speak Americanish, smile) are made of Choux Pastry with a creamy filling which is usually Crême Patissiére. The Crêm Pat' can always be given a twist by playing with its flavours, common ones to be used are Chocolate, the other one is Caramel. Now many variations do exist for the filling for you can add to it another flavour and some sprinkle of texture through it. Chocolate and Hazelnut is a good tasty combo, so is Chocolate and Pistachio, then Chocolate and zesty Orange. You can fill your boots when filling a Croque en Bouche. It just needs imagination and may be impulsion. Sugar work helps the tower to stay tall and together. It is more than a decoration in this case. However its intricacy can add to the razmataz of it all. Then the decision will be to add a Sauce, a Coulis, a Nappage over the Choux Buns. A Chocolate one with edible gold glitter will bring the Piéce Montée to life. But there again créativity is your forté regarding your big day.

I could write an entire page about Croque en Bouche, but I will not do it right now for I will go back to Festivities and Weddings. Which does mean of course to speak about Wedding Cakes and their traditions. Because the Cakes are associated with history. From the cutting of the Cake, to the one to feed a piece of a Cake from the Groom to the Bride and vice versa, and the fact that the icing on the Cake should be white...

A Wedding Cake is a formal statement. The tiers do mean that you are forming a line and being a strong part of a family. It is a continuation. The elevation of the Cake suggests the growth within the family: it is prosperity, Children and Grand Children to expect. The white icing upon the Cake usually symbolises the purity of the Bride, or her virginity. The decoration is mostly floral which again does signignify growth. The simple gesture of the cutting of the Wedding Cake by the Groom and Bride together means that they are within it together (It meaning life). Then the feeding of a piece of a Cake to one and the other simply implies Care. It is a show of commitment to care. The simple message here is that I will care for you and you will care for me. A Wedding Cake has many traditions, meanings in many layers as per say. 

Another important Cake to bake within the years is an Anniversary one. This is marking a long lasting engagement, the endurance of Love. The Cake can have layers representing the years spent together which is a very sweet commemorative thing to bake. With every anniversary there is a name associated to it which can give the inspiration for the creation of that special Cake. A Ruby Anniversary Cake could use red fruits like Strawberries or Pomegranate for exemple. A Sapphire one could be made with Blueberries. The imagination can run wild with those Anniversary Cake to make them special but also to show that Love can be timeless.

The Steam Punk Clock Cake. Timeless.

To return to the point of Festivities, we have them every now and then almost all year round in every season. Let us take Spring with Easter, Mother's Day and Father's Day. Those are big baking dates in the calender. The bake of a Cake can mark the days to make them very special. The Simnel Cake can symbolise Easter Time for exemple.

Simnel Cake.

We can also mention flavours associated with Easter or Spring in general. Chocolate is one of them, a prominent one.Then we have Carrots, Lemons, Frangipane, Dried Fruits, Strawberries, etc. Those Ingredients used in baking during Spring tell the tale of the transition period from Winter to Summer.  

 Chocolate, Almonds and Raspberries Cake. Dense but comforting all in one. This is a Father's Day cake.

Now when Spring is coming around, one wants to celebrate in a manner or another. It is a bit like saying the warmer days are finally there. It is time when we can resume Tea Parties outdoors, or think of Picnics. It brings a glow back upon our faces. Sharing can take many forms from Cake to Muffins passing by Cup Cakes.

Cup Cakes just like Muffins can give you the freedom of creativity. It is just up to you to make them as fanciful as you want. They are little bundles of bakery joy.

But the important thing does remain: which is enjoying the warmer days of the year with what we have right here right now during the Spring. By that I mean the Veg and Fruits right and ripe in season. It is a time to make the most of them. Carrots springs to mind here but also Strawberries and Rhubarb. 

Carrot and Walnut Cake, which is perfect for Mother's Day. It is delicious but a little bit over the top like a Mum. But don't confess it to her.

When it concerns the celebration of Father's Day, a good flavour to go to is Coffee. Therefore a Tiramisu can be considered as a good classical option. It can take the shape of a Cake for the entire family or be served or presented neatly within glasses. Another choice could be Millionaire Shortbreads oozing with Caramel and topped by Chocolate. This is a favourite of my Man.

Tiramisu Cake. 

During the Summer time there are a fair few Celebrations, some of them are National Days. I will only mention a couple: the fourth of July (The American Independance Day) and the Fourteenth of July, the French Revolution/Bastille Day. One thing to be compared with the two flags of the countries is that they share the same colours: Blue, White and Red. So does Great Britain.

One of the many interpretations of Bastille Day Cake. 

Multiple creation of Bakes, Cakes and Puddings can be inspired from those three colours. Summer is the perfect season to do so because of the Blueberries available then, the Strawberries and Raspberries as well. As for the white it can be provided by Vanilla Ice Cream or Gooseberries or White Icing or White Chocolate, or a good sprinkling of Icing Sugar. Therefore the combinations possible to create a Bake from scratch are somewhat plentiful and joyful to do.

Summer Pudding, it is a seasonal classic. It is enjoying the season you are living at that moment in time. Make it special, make a Summer Pudding.

Summer is the time where the Berries are in abundance. They are out for the pick and to be enjoyed. When we are gathering together around the table, resting or maybe at leisure because of the holiday season, it is nice to make good use of them. For me I do like about three ways to utilise them. My first choice would be a Fruit Tart ( with Strawberries) or a Clafoutis (with Cherries or Blueberries). Then it would be the ultimate Summer Pudding.

Cherry and Blueberry Clafouti. It is a pure Summer indulgence.

It is the gorgeous indulgence of what Summer has to offer: PERIOD. It is an overflow of Berries so much so that it makes the heart sing the song of Nina Simone: 'Here come the Sun, little Darling'... Last but not least, I will mention a Pudding which we don't have to cook necesseraly: the good old Trifle. There the creativity is all yours. With that Dessert you can be a culinary Pollock, a Picasso or a Renoir. But you can also sing doing it the'Chitty Chitty Bang Bang' song interpreted by Dick Van Dyke. A Trifle let you do almost whatever you want, the only rule is just that it needs to have different textures and layers to be fun and enjoyable. That is all, and with the benefit of Berries in season you are on to a winner.

A Trifle is layer upon layer of sweet goodness.

Then I will speak about a little celebration which a lot of students do enjoy especially when they get their graduation which is the Eton Mess or after a sport competition. It is a mess of a dessert but it give some pleasure. It is like getting your hair down, a letting go to just have fun. Similar to a Trifle, an Eton Mess is a big mich mach of a lot of things. It is all to play for as per say as a Dish. However the result is usually very pleasing. Berries are the star of the show here again, mainly Strawberries. This Dessert is more than a century old created in Eton. Addition has been down to it such as the smashed Meringue.

An Eton Mess can look like a very messy Cake either served in bowls or in glasses. 

Coming into Autumn, we maybe celebrating that the kids are back to school by giving them treats like an Apple Pie, or Toffee Apples. But one of the two main Celebrations during that season is Thanksgiving. In term of baking it is a very good time for Pies. The Pumpkin Pie comes to mind first of all. It is traditional. Then the Pecan Pie which is delicious. Now the two Ingredients Pumpkin and Pecan can be associated with Mapple syrup to do a Pie which is very luscious. Another Pie which need to be mentioned is the Banoffee one.

The Pumpkin Pie in all its majesty and celebration od Autumn.

Halloween of course is the other Celebration Day of the Autumnal Season. There your creativity can run riots in terms of Baking and Cooking or shall I say concocting. Weird invention are welcome on that day. It is like a ghostly Carnival when everything or almost is permitted in terms of taste. But the caution here is that it has to remain tasty. But the creation can still be quirky. Now opening and to empty a Pumpkin from its guts is usually done during Halloween. The carving of a Pumpkin is officially so much fun for Children and Adults alike. I kind of never miss to create one every year.

The 2017 Pumpkins. I am not a very good carver but I always have a go every year but also I do try to have a little theme going on each time. 

And I will share one thing very personal. At my doorsteps on Halloween the Children of the street can always have plenty of Sweets. The fact is I can not have Children, it is all about biology. However I have my own treat on that night when I see them knocking on my door. It is one of my small blessing. Now, I do suffer from epilepsy, and one day without my carer being home, I needed to go to the chemist who would know what to do. I was partly blinded at that time after a big seizure. I am mobility challenged, but also can hardly speak after a seizure. The first people on my way to the chemist were two little girls. They live across the road. I could only say to them 'Help' and 'Epilepsy attacks'. One staid by me and the other went to fetch her Mum who has First Aid knowledge. While I was having more seizures on the pavement, I had the help of many neighbours, Emma, the Mum of one little girl knew exactly what to do, and Amy rang for an ambulance. Therefore I did get sorted quickly in the hospital. But this experience taught me something which is that kindness is never forgotten. It is not a trick or treat. When you give to people they will not forget about you. When you are in need of help they will be there. I am quite emotional to speak about it.

 The White Pumpkin, also called the Ghost Pumpkin. It can come in many sizes from mini, small, medium or large. It is different and interesting.  

Concerning Halloween confectionary is best. But as I said, your imagination can run wild on that day. A Pumpkin, especially the small ghost mumchkin Pumpkin which are white, can be emptied to be a recipient for red Strawberry Ice Cream or Jelly. Blackcurrant can be also considered for their dark colour. It just had to be fun. A large Pumpkin on the other hand may become a cauldron of melted chocolate, a Fondue of Chocolate, where anyone can dip Strawberries in or Cheese Straws or Grissinis which can work just as well.

A Chocolate Fondue is always a very enjoyable moment to have just like a Cheese Fondue is. It is a moment of togetherness. Joining in and sharing a Meal.

There are other occasions which are more deeply felt, because it is about the Memorial and Rememberance Days. This is when generations can come together to talk, explain, what did happen in the past to make sure it doesn't happen again or to teach the younger ones to know the warning signs when something is off or wrong. It is sharing knowledge. However a gentle way to pass the memory of the past is to engage the next generation to care for the past, the present and the future. It is like a beacon. It brings one into safety or to stay on their guards. To teach someone how to cook for themselves is a gift in itself. Even if it is just to make Bread or a Biscuit, it does help. Now the Poppy theme is the one to adopt to remember the ones who passed away during wars.

The Poppy Buiscuits.

Another Festivity which is linked with tradition but also similar to Halloween is the Day of the Dead. Now Halloween is on the last day of October. The All Saints Day (La Toussaint) is on the first of November. So is the Day of the Dead mainly in Mexico. But the festivities can carry on up until the sixth of November. It does come with baking speciality and sometimes novelties. Pan de Muertos is a Mexican tradition which is a Bread that almost taste like a Brioche but is different in shape. Then there are plenty of Biscuits and Cookies looking like skulls which are the younger generations input for those days of the dead.

Pan De Muertos. Usually this bread is buttery and the four long top bits are meant to be shaped like bones. The top bit is supposed to represent a skull. The translation of it is the Bread of the Dead, and in French 'Le Pain de La Mort'.

Following on to the days of the year which make people bake, there is Saint Nicholas day in early December. It is mainly a feast when Ginger Bread Men are being done and of course eaten. Therefore it is another traditional baking moment. Saint Nicolas, with or without a H, is the Saint patron of Sailors. Now Biscuits are and were the staple for sailors back in the days. Because the fact is that they usually can keep for a long period of time (Aka SeaBiscuit, the name for a long racing horse). But also Ginger is a Spice which could only be brought by travelling and mainly sailing from one destination to another. The Ginger Bread Man is a collective memory in the shape of a biscuit in my humble opinion. But it does also signal the start of the festive period of the end of a year.

The good thing is you can also be very playful with Ginger Bread Biscuits.

Hanukkah comes around at the same time. Baking is also in the air at that time. Eight days of celebration when desserts can be a pleasure to enjoy. Like a Homer Simpson you can say 'Donuts' all the way during those days. But you can also want a Babka. 

Jelly/Jam Donuts.

During the time coming to Christmas there is of course lots of getting together, sharing Mulled Wine and Mince Pies. To be honest, I didn't like Mince Pies whatsoever when I first tried one. It was a: it is a 'Caca' matter. However it is an acquired taste. Now I love my Mince Pies and could not do without them during the Christmas Season. Baking them can be tricky however you can be very creative with them. Therefore I will say they are a must during the Winter Festivities.

 Mince Pies and Mulled Wine. Both are really heart warming, but also a mean to share and enjoy gatherings with Friends and the Community. 

Then comes Christmas Eve which is somehow a very important night being the precursor of Christmas day. But its importance varies from country to country and from family to family. I will only take one exemple in France, the night may start with Champagne and Appetisers made with Smoked Salmon and Caviar, then it could be followed by Oysters, a lot of them. The Starter of choice is a very embellished Terrine. The presentation of it matters a lot at the same rate as the quality of the ingredients chosen to do it (may it be Game, Venison, Pork or Chicken). If there is a Fish course, it is most likely to be an entire Salmon to share, or the more delicate Trout with Almonds for each individual. The Main will be a Bird, which is not officially the Turkey but can be a Chapon, a Duck or the three Birds in one. It can also be a Pheasant, many Quails or Partridges. But the big Bake serve on that night for the Dessert is usually a Yule Log and most likely a Chocolate one.

'La Buche de Noel' or the Yule Log. It is usually made of Chocolate to represent a real log, one that you can put in the fire place to warm the Winter nights. It is pure symbolism. The decoration of the Yule Log varies greatly. Almost like a Birthday Cake it gives you scope for your creativity.

Now concerning Christmas day itself, the main Dessert is of course the Christmas Pudding which need to be lighted for everyone's delight at the table. The same thing here happens which has to be with the symbolism of the fire to be able to have warmth in the Winter months but also to have the warmth of the heart for a Christmas day is rarely a lonely one but one to be shared with others: guests, relatives or even total strangers that you do not want to see alone during that day of festivity.

The Christmas Pudding like the Galette des Rois has something hidden within it for good luck which is usually by tradition a penny. In terms of preparing the Pudding, it should, in principal, be started in mid August because you have to feed the Pudding with Brandy, little by little throughout the months, to have a mature Pudding for the big day. This is a festive classic which is full of dried Fruits which are literally soaked with that boozy goodness. The Christmas Pudding is rich, dense and dare I say again very full of traditions to keep.

There is another Festive Tradition which is the Christmas Cake but unlike the Pudding it can be eaten during Christmas Eve or Boxing Day. However it is prepared in a similar way, initially for it is full of dried Fruits as well. Therefore they get soaked with Brandy little by little for months. The process is called to feed the Cake. My Man is excellent at doing this process, with irony I will say: I don't know why... But the result speak for itself at the end of the day during the Festive season.

One of our Christmas Cakes in the making. Then after the preparing and the baking, all come down to the finishing touches. You already know that the taste will be fab. So creativity again comes into play to top that Cake to make it become a Winter Wonderland.

The last legs of the year often finishes with a bang: Fireworks but also with a fair few amount of booze. New Year's eve is different for everyone but also for every year that goes in the past during that festive night. In my younger years, I went out there to join everyone to see the fireworks. Best New Year's Eve was the one from 1999 to 2000 by Tower Bridge, London. With all my friends and my little Bro, it was awsome.

New Year 2017, London.

Nowadays there is a trend not dissimilar to the boozy tradition of Christmas Cakes and Puddings. It is the one of creating a New Year's Eve Dessert or New Year's Day ones which contains Alcohol but also the ones which contains Coffee, a little like during Father's day time. When you think about the need for Coffee to stay up all night, it does make some sense and for others it is just a big bash on Vodka, or the more refine Gin and Tonic. It all depends on taste, but a Happy New Year must be a Happy New Year.

One of my favourites is a Dessert reminiscent of the seventies and eighties. It is a Lemon and Limoncello Sorbet served within Lemon Cups. Then the world is your Oyster as you can imagine different Desserts using the same concepts of using Oranges and Grapefruits as Cups for Sorbets of your own choice. It makes a simply refreshing, light and fun Pud to have during a busy night.

Lemon Sorbet: A Classic in the Seventies. Add Limoncello, Lemon Zest and Mint to elevate it.

For my Mum she used to entertain us with a good old Fruit Salad with the perk of having a little bit of Grand Marnier within it. There were Mandarin segments, Grapes white and red ones, Apples diced, Kiwi, Pinapple pieces and sometimes even Lychees. It was all served in Orange juice and decorated occasionallly with fresh Mint leaves. It was a simple Dessert which required no Baking, no Cooking whatsoever therefore it was convenient to do for a busy Family of five.

A good Fruit Salad can be conjured up together easily.

Other Festivities during the year includes Chinese New Year. We do tend to celebrate it at home with a good Chinese Dinner or even a Chinese Take away from the Panda Kitchen, our local Chinese Restaurant. I do drawings for them almost every year to thank them for their services. Being unwell and having to go to hospital so often, sometimes when you come back and can hardly stand up or walk, a Take Away is the best option to push yourself to eat a bit on your way to recovery. My Man is partial to Rice Pudding so Chinese New Year is an occasion to cook him his treat.

My Drawing for the Panda Kitchen during the year of the Tiger 2022.

If we think of other Festivities, there is Eid where the Vermicelli Pudding take a part of the show. It is similar to a Rice Pudding.

Rice Pudding with Cinnamon and Brown Sugar.

However we have to remind ourselves of the path of the Silk Road also mentionned as the Spice Road which went from the Far East to the Middle East and then to Europe mainly via Venice. It did influence many cultures along that path to sell and exchange goods. Some are well known products which are in facts staples: Rice, Pasta/Noodles. Hence Vermicelli, a type of very thin Noodles/Pasta did stick with the Muslim communities living all across that Spice Road. They added Spices into it like Cardamom to make that delighful Vermicelli Pudding.

Vermicelli Pudding spiced with Cinnamon and Cardamom.

Then for Diwali, it is an endless Festivity of Treats after Treats, after Treats. Delightful and ever so sweet... So Baking for Festivities has been going on for a very, very, long time, to the delight of all the sweet tooth among us.

 Diwali Sweets selection.