News from Hope
Aug 18, 2007 | From the kitchen of Rose
i've lost track of just how many years we've lived here (part time) but one of the many things i've enjoyed has been how little things changed. recently this has changed.
the charming village cafe in town, where we enjoyed many lunches and dinners, has closed and is up for auction. and the lovely inn across the way where we went for special dinners has changed hands. it has been owned for many years by our friends cordie and charlie puttkammer who now plan to retire to their home on the beautiful mackinac island in michigan, and tour the u.s. via trailer. i met cordie when another mutual friend, food writer joan nathan, learned that we lived here and insisted that i go over and meet cordie. i found her playing tennis on their court up the hill and we've been friends ever since.
often, cordie would happen by to watch us hit and on occasion appeared with her racket and a partner and we played doubles. i will miss her very much and hope to visit in michigan.
here is our current tennis audience on cordie's court:
Print
Post/Read Comments
Digg
de.licio.us
Facebook
StumbleUpon
Anonymous
08/28/2007 01:42 PM
If you take the butter out of buttercream, you don't have buttercream. There are no guarantees with these types of substitutions, because you're leaving the world of real baking when you create something like this. The only way to know is to experiment until you find something that is the closest in appearance and taste to cake as you can get.
If you choose to be vegan, you choose to omit things from your life, including delicious, real cake.
REPLY
Tracey
08/21/2007 06:14 PM
Hi, Rose, et al! I, like others have mentioned, am so excited to be able to "chat" with such a wonderful expert.
Has anyone made a vegan "buttercream"? Organic eggs are OK, but no butter. The woman who wants the cake assures me that something called "Soy Garden" is a great all-around vegan substitute for butter. But she's never actually used it for a frosting, or even to bake with, so it should be interesting. I'll be doing a tester cake for their baby shower next month, but they'd like to do the same for the wedding cake next year.
She wants a traditional cake (i.e., piped decorations), and I have no idea yet how a frosting made with butter substitute will spread and pipe. I searched for "vegan" and know Lori's making a vegan wedding cake, but couldn't find any details. Any thoughts?
Thank you ... and also for such a great resource! Tracey
REPLY
A Tale of Two Bacons
Cappuccino Alpino