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How Sweet it Is!!!
I’ve always imagined (and secretly envied) novelists who have the possibility of experiencing the pleasure of their stories come to life in the form of a movie or miniseries. I never thought there would be anything comparable for a cookbook writer but I was wrong and it has happened in a way I never could have dreamed!
Dear friend and esteemed Canadian colleague Marcy Goldman of www.betterbaking.com e-mailed me the following:
“you've been immortalized...in case you don't know - I am reading The Florist's Daughter by Patricia Hampl - a memoir - and there you are mentioned for several pages 203-217 - It is a lovely tribute - just the mention!”
Intrigued, I ordered the book immediately and it arrived 2 days later. For starters, I was struck by the quote on the cover written by my favorite novelist and much admired friend, Pat Conroy: “Patricia Hampl writes the best memoirs of any writer in the English language.”
I turned to page 203 and instantly was caught up in a spellbinding web of some of the most exquisitely poetic prose I’ve ever encountered—and it was describing my book and my cake—“the White Lilac Nostalgia” from The Cake Bible! Here’s a sample:
The Lilac Nostalgia stood at attention, its lavender medallions fastened like so many medals for valor on its soldier chest. A cake in dress uniform, in service to a sweetness worth fighting for.
Interestingly, never once did she mention my name—I’m always referred to as author. But what could be better? The word author derives from authority. And I see that the author of The Florist’s Daughter chooses each word with wise and loving care.
Life doesn’t get much sweeter than this tribute. I wonder what I could do to get her to write all the head notes for my upcoming book! Just kidding—but I must write to her care of her publisher--a note of undying gratitude for this blessing. I am now reading the book from the beginning and plan to read all of her other books—both poetry and prose.
Here's The Florist's Daughter on Amazon, and here's a list of Hampl's books.
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Hi- it's Rebecca again- I realize a bit better now how to navigate this forum and got my answer already after seeing 12/12's stand mixer speed questions & discussion.
Thanks so much! (Wish me luck.)
Rebecca
Reply to this Posted by: mtn rebecca | December 12, 2007 12:26 PM #
Rebecca,
This thread is relevant to your question:
http://www.realbakingwithrose.com/2005/11/appropriate_mixer_speeds_for_b.html
Reply to this Posted by: Matthew | December 12, 2007 12:10 PM #
I'm a new poster and need help with a standmixer speed question.
I love Rose's Bread Bible book and have made her terrific recipes by hand or food processor. Now I have a Kitchenmaid Standmixer- the 600 pro 6Qt.
In her book Rose says she uses both the 5 and the 6 qt models.
The problem= all of the mixing & kneading speeds and times- do they perhaps refer only to the 5Qt?
For example- breads in Rose's book seem to be kneaded at speed #4 (for 7 to 10 minutes etc).
The instruction book with my 6 qt says all yeast breads MUST be mixed and kneaded at speed #2 and the breads in their booklet have a kneading time of about 2 minutes, (after 2-4 minutes premix). It says kneading dough above this speed will basically cause the world to end and my new machine will be at the epicenter of the meltdown.
So, could someone tell me... is there a sort of conversion table for Rose's speeds and times, to enable me to use her recipes and my new mixer, to make my way into bread heaven?
Thanks! Rebecca
Reply to this Posted by: mtn rebecca | December 12, 2007 11:59 AM #
roasary it's been a long time since i've made them so i can't say for sure about the glazing if freezing. i would think after baking but if they look dull you can always reglaze after reheating.
as for storing for the freezer, follow the same principles as usual, i.e. the more protection and the less air the better. of course the ideal is to freeze them solid and then place in vacuum bags to expel air but with 200 taht wouldn't be too practical. still, use a straw to suck out air from the storage bags.
i make my own apricot lekvar but if you want to use good quality preserves the ones from france such as hédiard or the UK are usually more flavorful and lower in sugar.of course the CR raspberry concerve would be great and nothing is better than cherries!
have a wonderful celebration!
Reply to this Posted by: Rose Levy Beranbaum | December 11, 2007 9:01 AM #
Rosary,
You can find the cherry jam recipe here:
http://www.realbakingwithrose.com/2007/07/cherry_jam.html
Reply to this Posted by: Matthew | December 8, 2007 8:39 PM #
It's been a while Rose. Just made 200 of your danish for my father's 90th Birthday next Saturday. You say they freeze well so I'm freezing them. Questions:
1.How do you wrap them for freezing?
2.Do you glaze them after baking, or after reheating?
3. Any suggestions (for next time) on what brand of preserves to use with the danish twists. I hate to spoil them with poor quality stuff. Would you use your Cordon Rose Raspberry Conserve, or winter blueberry topping?
4. Do you have a recipe for sour cherry preserves? (Yes, I have my own trees!)
Congrats on your blog, Rose. Eventually I'll figure out what they are.
Love, Rosary
Reply to this Posted by: Rosary | December 8, 2007 6:44 PM #
That seems reasonable. From what I remember, "Ma" longed for non-sour bread and biscuits. Ironic, isn't it, since we now strive to put the sour back.
Reply to this Posted by: Matthew | November 28, 2007 9:16 PM #
maybe the baking soda was used to temper the acidity of the sourdough!
Reply to this Posted by: Rose Levy Beranbaum | November 27, 2007 10:06 PM #
As a reader of both this site and The Pioneer Woman, I wanted to add this comment re the PW website cinnamon rolls and the addition of baking powder/baking soda to recipes already containing yeast.
I am reading the Little House on the Prairie books to my daughter and was interested to read of "Ma" making her bread (sourdough) by combining the starter, flour, salt, and saleratus. I wasn't familiar with saleratus, so I looked it up and it is the old term for baking soda.
So it looks like Ree's (The Pioneer Woman) recipes are truly descended from pioneer stock! BTW, she made her Thanksgiving Rolls by the same method. I'm going to try the recipe, first as written then without the soda and powder.
Reply to this Posted by: Chris in RI | November 27, 2007 5:37 PM #
I didn't go to college, but after seeing my husband through his BS and MA (and currently working on his PhD), I feel as though I've earned those degrees too!
Reply to this Posted by: Patrincia | November 15, 2007 7:56 PM #
hector if they are less watery you'll need to boil them for less time. they may be sweeter and need less sugar.
as for my family and degrees, my brother never spent too much time in college and makes more than most anyone in the family. degrees are other people's way of categorizing you.
Reply to this Posted by: Rose Levy Beranbaum | November 14, 2007 3:50 PM #
Absolutely. I suspect this recipe would benefit from a similar approach.
Reply to this Posted by: Rose | November 14, 2007 11:30 AM #
I had a biscuit recipe given to me that was written in the 1800's. When I first made it exactly as written, it worked and the biscuits were good, but I didn't understand some of the steps that were taken; it was simply an old family recipe. I adjusted the recipe using what we now know about baking science and the biscuits were much improved. It was fun to use what I knew and make something better.
Reply to this Posted by: Zach Townsend | November 14, 2007 11:21 AM #
Zach, I think the recipe has been used a and tried a lot with fairly consistent results (I've done it 3 times as written). Although I'm sure the author of the recipe has no real understanding of baking, even a blind squirrel occasionally finds a nut! I agrre, I think the recipe does succeed ins pite of itself.
Matthew, I was going to try precisely that. I suspect it won't change a thing... Now the vegatable oil - ew.
Reply to this Posted by: Rose | November 14, 2007 11:16 AM #
It might be interesting if someone would try it without the chemical leavening and with all of the flour added at the beginning and compare the results.
Reply to this Posted by: Matthew | November 14, 2007 11:12 AM #
It's more appealing to me, as a serious baker, to use a recipe that I know has been tested and works everytime rather than one that is haphazard and written by someone with no baking knowledge, even if it there are more steps involved. I never like throwing something into a recipe unless I understand exactly what it's there for, because if I ever need/want to make adjustments, how will I know the impact? (such as halving, or baking in a different pan, etc.)
Sounds like this recipe may be succeeding in spite of itself.
Reply to this Posted by: Zach Townsend | November 14, 2007 11:10 AM #
Hi Rose - yes, I've tried the recipe a couple of times, and it's really quite nice (and one has to admit, a bit simpler than your truly exquisite sticky bun recipe). I think the recipe was deveoped by someone with no knowlege of baking theory, and thus is just rather randomly nonsensical (hence no explanation). The second additional of flour, the chemical leaveners - just peculiar accidents. However, then end result is quite palatable, expecially if you bake them in a really heavy 9" cake tin so that the bottom of the rolls caramelizes ever so slightly. And a 2 hours from start to finish, it's a great improvement over those awful cinnamon rolls that come in a cardboard tube, without having to dedicate days to the cause. Anyway, after the fascinating de-construction/re-construction you did of the no-knead bread recipe, I was hoping I could jolly you into trying this rather bizarre recipe just for kicks.
Reply to this Posted by: Rose | November 14, 2007 10:32 AM #
any of your bibles is bigger than a thesis paper! but I know what you mean. Contrary to my parents who never went to college, they were happy with my BS and MA degrees, but since we are 5 brothers and the one that is most rich also has a MA degree, one day I want to get my phD!
question about sweets: If I find wild strawberries (in Italy), should I use the proportions of your raspberry conserve? I've had some of these wild strawberries cooked in some sugar (extraordinary to find a better word) and they were very meaty and not watery like the regular strawberries.
Reply to this Posted by: Hector | November 14, 2007 1:56 AM #
i'd settle for one! it's really tough being the daughter of a doctorate (my mother) and wife of a doctor, and still have only a BS & MA!
Reply to this Posted by: Rose Levy Beranbaum | November 13, 2007 11:27 PM #
Rose, if not yet, you will receive an honorary doctorate for each bible!
Reply to this Posted by: Hector | November 13, 2007 11:26 PM #
thank you all for your sweet comments!
by the way rose (other rose!) when you say delicious--did you actually make this recipe?
it makes no sense to me to use baking powder with yeast--it's sort of saying they one doesn't have confidence in the yeast to do its job. if i were to give an instruction that is so out of the way i'd explain why. maybe she doesn't know why and that's why she doesn't try to explain which is better than giving a false explanation. maybe this is an old-time technique that existed before yeast was as reliable as it is now.
yes baking soda is sometimes added to yeast batters such as a yeast waffle batter or crumpets as a neutralizing agent.
as for adding the extra flour--could be that with less flour it speeds the rise as the batter is more liquid. of course i prefer a slow rise but for people who are in a hurry this is certainly valid.
i have seen the site before and it is very appealingly presented though i have no idea as to the quality of the recipes.
Reply to this Posted by: Rose Levy Beranbaum | November 13, 2007 11:11 PM #
That's phenomonal Rose! You deserve the recognition!
Zach
Reply to this Posted by: Zach Townsend | November 13, 2007 8:53 PM #
Interesting recipe. Maybe Rose will have some insight on this. I don't understand making a yeast dough and then adding two types of chemical leavening to the dough--especially for a dough that is going to sit for a while. I suppose the baking powder would have some action in the oven, but what would the baking soda do? Perhaps the chemical leavening has another function, such as tenderizing the dough or changing the ph.
This is similar to a recipe for Naan I saw a few years ago--it had all three types of leavening. I never tried because it didn't make any sense to me. I don't get adding the extra flour either--it is almost like a reverse sponge, but for what reason?
Reply to this Posted by: Matthew | November 13, 2007 8:17 PM #
One more thing - have you seen this website yet? It's fascinating, and the cinnamon rolls are quite interesting. It's sort of the polar opposite of a RLB recipe, but really pretty delicious nonetheless. Very strange addition of extra flour and baking powder in the middle. Is there a point to this, or is it simply a quirk?
http://www.thepioneerwomancooks.com/2007/06/cinammon_rolls_.html
Reply to this Posted by: Rose | November 13, 2007 6:40 PM #
That's wonderful - congratulations. Although anyone who's written not one but THREE bibles probably doesn't need much more help!
Reply to this Posted by: Rose | November 13, 2007 6:35 PM #
Oh, Rose, your books have touched the lives of so many, you'll just never know how much. I consider you one of my "teachers." Your books are always easy for me to reach and on display at my house. Just recently, someone asked me about freezing bread dough and how much extra yeast to add. Within seconds, I had YOUR answer for them. Congratulations - it's nice to know even you can still be flattered!!!
Reply to this Posted by: Anna | November 13, 2007 6:03 PM #