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Category: Excerpts

Rachel Khoo, author The Little Paris Kitchen in Toronto!

by Danielle
Events + Excerpts + Food & Drink / July 08, 2013

Join restaurateur, tv host, and food writer Rachel Khoo as she shares her newest cookbook, THE LITTLE KITCHEN, and shows us how to take as much pleasure in preparing food as in eating it.

Indigo Bay & Bloor
Tuesday, July 16th
7PM
55 Bloor Street West Toronto
(416) 925-3536

A few months back I tried my hand at making Croque madame muffins which are cheese, ham, and egg sandwich muffins, which is one of the recipes from her book. They were delish. Take a look at my blog post here: http://www.raincoast.com/blog/details/breakfast-for-dinner/

Enjoy!

~ Dani

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Raincoast Cookbook Bookclub ~ Salmon and Noodle Salad

by Danielle
Excerpts + Food & Drink / April 17, 2013

So it seems blogging each week has become a bit of a challenge. So that said, these posts will be in your inbox every couple of weeks. Keep an eye out! And if you want to win a copy just a simple comment below will do the trick. I'll do a random draw :) ~ Dani

In my house we love salmon. Hence making it a key part in two of my three posts! It's so healthy so when I found this recipe from 50 BEST PLANTS ON THE PLANET by Cathy Thomas (on behalf of Melissa's/World Variety Produce), I had to give it a try. And was I super glad I did. It was so quick and easy to make and so yummy and fresh to eat! I'd suggest blanching the asparagus a bit before making the salad but entirely up to you. I wasn't quite sure how they would taste raw so I took them for a swim, a HOT swim!

 

This book is great! Another Chronicle Books hit! Each chapter lists key 'best plants' with nutritional information for each recipe. Super great for anyone wanting to really know what they're eating. I love it because I'm not too jazzed about eating certain veggies but if I know how good they are for me, I'd be more inclined to give them a shot.

Salmon and “Noodle” Salad

The noodle shapes in this colorful salad are actually ribbons of thinly shaved
zucchini. They are combined with diagonally sliced raw asparagus dressed with a citrusy vinaigrette and garnished with slivers of assertive cheese. The salad teams winningly with broiled salmon but is certainly flavorful enough to serve on its own.

Yields 6 servings

Salmon

One 1½-pound skinless salmon fillet (center cut preferred, about 1 to
1¼ inch thick)
2 teaspoons extra-virgin olive oil
¼ teaspoon coarse salt (kosher or sea)
¼ teaspoon freshly ground black pepper

Salad

1 pound green or purple asparagus, trimmed
2 medium zucchini, trimmed

Dressing

¼ cup extra-virgin olive oil
2 ½ tablespoons fresh lemon juice
1 tablespoon minced fresh basil or dill

Garnishes 1 ounce pecorino cheese, peeled into shavings; 1 lemon (preferably Meyer), sliced

1. Adjust an oven rack to 6 to 8 inches below the broiler. Arrange a second
rack in the middle of the oven. Preheat the broiler. Line a rimmed baking
sheet with aluminum foil.

2. To make the salmon: Pat the fillet dry with a paper towel. Place it on the
prepared baking sheet. Drizzle with the oil and season with the salt and
pepper. Broil on the top rack until lightly browned on top, about 6 to 8 minutes.

Turn off the broiler and set the oven to 350 degrees F. Move the salmon to
the middle rack and roast until it is cooked to the desired degree of doneness, 3 to 7 minutes. Remove it from the oven and separate the salmon flesh with a fork or knife in the thickest part to take a peek; it should be just barely opaque throughout. Set aside to cool while you prepare the salad. (Note that the salmon can be served warm, but shouldn’t be piping hot for this dish.)

3. To make the salad: Cut the asparagus into thin diagonal slices (leaving tips whole); place them in a bowl. Working from end to end, peel the zucchini into long, thin ribbons using a vegetable peeler or mandoline; add them to the asparagus.

4. To make the dressing: In a small bowl or glass measuring cup with a handle, combine the oil and lemon juice and season with salt and pepper. Mix well and stir in the basil. Taste and adjust the seasoning as needed. Add the dressing to the vegetables and gently toss with wooden spoons or silicone spatulas.

5. Divide the cooled salmon between six plates. Surround each portion with salad. Garnish the salad with the cheese and the salmon with the lemon. Serve.

Meatless alternative Prepare the salad without the salmon, starting with step 3. If desired, add a pinch of dried red pepper flakes to the dressing.

Nutritional information

(per serving)

calories.........................350
fat calories....................230
total fat (g).....................25
sat fat (g).......................4.5
cholesterol (mg)..............75
sodium (mg).................230
total carbohydrates (g)......6
fiber (g)............................2
sugars (g).........................3
protein (g)......................27
vitamin A IUs...............25%
vitamin C.....................35%
calcium.........................15%
iron................................8%

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Pardon My Huevos: Raincoast Books’ Cookbook Book Club

by Megan
Excerpts + Food & Drink / April 05, 2013

If your culinary prowess is anything like mine, any foray into "serious cooking" involves several things:

1). Perusal of a lovely and accessible cookbook.

2). Changing into a suitable frock that may be destroyed/burned/ripped/pureed with mininal sorrow (helllloooo sweats).

3). Attempting to make a spatula & wax paper stand in for all manner of elaborate kitchen gadgetry (melon baller? Flour sifter?).

4). Removal of batteries from ye olde smoke alarm, & pardons asked from neighbours for black smoke/fire trucks on scene.

I'll admit it: I'm a little intimidated by fancy cookbooks. Yes they're lovely, but will my renter's insurance cover the fire damage I am sure to incur from trying the recipes therein?

In that spirit (apprehensive), I picked up Lucy Knisley's graphic novel Relish. Part cookbook, part memoir of growing up with foodie parents with a penchant for experimentation with food, it seemed a safe venture. I happened to thumb to a page that was an entrypoint of complete identification and love for this book, and that was Knisley's secret adoration of a culinary masterpiece:

Lucky Charms.

Yep, you better believe it.

Knisley has love for the marshmallow-laden cereal, something most foodies probably wouldn't readily confess to. As the daughter of two foodies and a lover of exquisite, fresh, lovingly prepared food from infancy, Knisley confesses to an alternative affinity for the prepackaged and the sugary. I totally get this. As a child vigilantly kept away from sugar, I can attest to the siren song of sweet lady Oreo, the forbidden, lusty wiles of a McD's cheeseburger.

This is what makes Knisley's writing on food so lovely: it is the memory and the connection of food that she focuses on and which takes the descriptions from tasty to succulent. It is the idea that any food can be delicious, and even the horrible experiments with food can be a treat if there are people to laugh about it with you. Reading about Knisley's apricot-jam-filled fresh croissant on a Venice stoop, or bushel of strawberries picked for jam in rural New York will in equal parts take you to her memory and take you back in time to your own. To the streetcarts of rainy afternoons, the farmers' markets in the summer sunshine, and everywhere in between.

I devoured this book, and chose a recipe (the first of many I'm going to try!) that evoked my own memories of dusty, sweat-dappled mornings in Mexico with the sea breeze at my back... The recipes and stories in this book are a lovely trip down memory lane. And they're pretty delicious too.

 

Huevos Rancheros

Prep Time: Approx. 20-25 minutes

Ingredients

-Tortillas (Corn)
-2 Eggs
-Black Beans
-Sour Cream
-Salsa
-Cheese
-Avocado
-Corn Oil

 

Directions

       

Fry one tortilla in corn oil until it           Heat up black beans and add to  
rises. Dab with paper towel to                                 base.
soak up excess grease.

       

                Add salsa...                                             Avocado...

       

               Sour Cream...                       A 2nd fried tortilla & 2 fried eggs...    

       

Some more salsa, and some                         TA-DAH! (CHOMP!)
sriracha.

Want to win a copy of Relish? Tell me your favourite food memory in the comments below, and one lucky person will be selected at random to win the book! It can be a serious, delicious, awful, or downright silly memory (like Knisley's story of a friend who created an ill-advised delicacy: lemonade chicken!).

And be sure to check out Lucy Knisley at the Toronto Comic Arts Festival May 11-12.

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Week 2 ~ Raincoast Books’ Cookbook Bookclub

by Danielle
Excerpts + Food & Drink / March 28, 2013

Who doesn't like breakfast for dinner? The other night I pulled out Rachel Khoo's THE LITTLE PARIS KITCHEN and tried my hand at the little egg cup things (aka: Croque Madame muffins or Cheese, ham, and egg sandwich muffins). They were so easy  to make and so good! I made simple smashed potatoes to go with. Perfect pair! I found that you can add whatever you like to this recipe. It calls for ham but a colleague of mine suggested using sun-dried tomatoes or even vegan bacon. YUMMERS!

My Egg Muffin

Rachel's Egg Muffins

Can't even tell the difference right?!?

Give it a shot. Here's the downloadable page. Remember to post your pic for your chance to win a copy. No one submitted last week so maybe this time I'll give away both books!!

Croque Madame muffins
Cheese, ham, and egg sandwich muffins

Makes 4

Croque Monsieuris essentially a toasted cheese and ham sandwich. Put a fried egg on top and you’ve got a Croque Madame (the egg is supposed to resemble a lady’s hat). What makes the dif­ference between a toasted cheese and ham sandwich and a Croque Monsieur is the cheese—in a Croque Monsieur it comes in the form of a creamy cheese sauce. And boy, does this make a difference!

My version of Croque Madame uses the bread as a muffin cup to contain the delicious cheese sauce and egg. Great as a snack, or have it with a green salad and fries, as they serve it in French cafés.

For the Mornay (cheese) sauce: 1 tbsp butter • 1 tbsp all-purpose flour • ¾ cup plus 1 tbsp milk, lukewarm • ½ tsp Dijon mustard • ½ tsp nutmeg • ¼ cup grated Gruyère or mature Comté cheese (or a strong hard cheese like Parmesan or mature Cheddar) • salt and pepper

• 6 large slices of white bread, no crusts • 3 tbsp butter, melted • 2½ oz ham, cut into cubes or thin strips • 6 small eggs

TO MAKE THE SAUCE: Melt the butter in a pan over a medium heat. Add the flour and beat hard until you have a smooth paste. Take off the heat and leave to cool for 2 minutes, then gradually add the milk, whisking constantly. Place the pan back over a medium heat, add the mustard and nutmeg, and simmer gently for 10 minutes, whisking frequently to stop the sauce burning on the bottom of the pan. Once the sauce thickens and has the consistency of a thick tomato sauce, take it off the heat. Add the cheese (keep a little for the garnish) and taste for seasoning. If the sauce is too thick, add a little more milk. If it’s lumpy, pass it through a sieve.

To assemble, preheat the oven to 350°F. Flatten the slices of bread with a rolling pin, then brush each slice on both sides with melted butter. Line a 6-cup muffin tin with the slices of bread, press­ing them in with the bottom of a small glass. Divide the ham between the muffin cups followed by the eggs (if the egg seems too big, pour a little of the white away before using). Put 2 table­spoons cheese sauce on top of each egg, then sprinkle with a little cheese and pepper. Bake for 15–20 minutes, depending on how runny you like your eggs. Serve immediately.

Preparation time: 20 minutes
Baking time: 15–20 minutes

Happy cooking!
~Dani

 

 

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Raincoast Books’ Cookbook Bookclub every Wednesday!

by Danielle
Excerpts + Food & Drink / March 20, 2013

That's right!

Starting today and each Wednesday from now on, I'll be posting recipes from one of our awesome cookbooks. I plan on cooking up this recipe and posting here, on our blog, as well as on our Facebook page.

If you're interested in winning a copy, follow the recipe below, (printable page here) and post a picture of your finished dish on our page. I'll make a random draw and announce the winner the following Wednesday. Good luck and happy cooking! ~ Danielle

This week I made Thyme-Rubbed Salmon with Shallots and Caramelized Cauliflower "Risotto" from Chronicle Books' ONE PAN, TWO PLATES I realized after all the cauliflower was in the pan I should have chopped them into smaller bits but the end result was super yummy anyways which resulted in no leftovers for todays lunch! The recipe was easy to follow and quick to make.

START TO FINISH
25 minutes
HANDS-ON TIME
20 minutes
serves 2

Ingredients
Two 6-oz/170-g salmon fillets, skin removed
Salt and freshly ground black pepper
1/2 tsp minced fresh thyme (see “It’s that easy”),
plus a few small sprigs for garnish
3 tbsp olive oil
2 shallots, minced
1/2 head cauliflower, finely chopped
1/2 cup/120 ml heavy cream

1. Pat the fillets dry and sprinkle all over with salt and pepper. Sprinkle the minced thyme over the fish and pat it lightly with your fingers so that it
sticks.

2. Heat a 12-in/30.5-cm skillet with a lid over medium-high heat and add 1 tbsp of the olive oil. When the oil shimmers, add the salmon to the pan and cook until browned on the first side, about
2 minutes. Flip the fish with a thin-edged spatula and cook the other side until browned, another minute or so. Transfer the fish to a plate. (It will not be fully cooked at this point.)

3. Add the shallots to the hot pan and sauté until they begin to soften, about 30 seconds. Add the cauliflower, 1/4 tsp salt, a few grinds of pepper, and
the remaining 2 tbsp olive oil and toss to coat the cauliflower with the oil. Allow the cauliflower to cook undisturbed until it begins to brown, about
3 minutes. Flip the cauliflower over, scraping the bottom of the pan with the spatula, and cook, undisturbed, until the other side browns, another 3 minutes or so. Taste and adjust the seasoning. If the cauliflower is still a little too crunchy for your taste, don’t worry. Pour in the cream and give it a stir. It will boil almost immediately.  Top the vegetables with the fish. Cover and cook over low heat until the fish flakes easily, about 2 minutes longer.

4. Mound the cauliflower “risotto” into two warmed shallow bowls and top it with the fish. (If you’re wondering where the cream went, the cauliflower
absorbed most of it up deliciously.) Garnish the plate with the thyme sprigs and serve hot.

extra hungry? How about a salad of red leaf lettuce and halved grape tomatoes with a splash of balsamic and a glug of olive oil?

it’s that easy: Thyme has woody stems, so it’s best to strip the leaves from the stems before chopping them up into a fine mince. To do this, hold the thyme sprig on the tender end and strip the leaves against the grain (that is, in the opposite direction they are pointing) with your other hand. No worries if the tender tip pulls off; those can be minced up with the str ipped leaves.
 

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My Favourite Books of 2012, Danielle Johnson

by Danielle
Excerpts + Food & Drink / December 12, 2012

Being a publicist here at Raincoast I feel blessed (and sometimes overwhelmed) to have so many books cross my desk throughout the year. But when asked to choose my faves I had to really sit here and think about it. I could have come up with plenty, but here's just a couple.  

Roots by chef/author Diane Morgan.

I had the pleasure to tour with Diane while she was in Vancouver this Fall. She's an extremely knowlegable chef who had taught me and others that we can make pesto out of the tops of carrots. Who knew?!? Also, you can get almost every root listed at your local grocer. This book is filled with awesome recipes and beautiful photos. Perfect for anyone who wants to.....um, well just perfect for anyone!

CARROT TOP PESTO
MAKES ABOUT ⅔ CUP/165 ML

I almost always buy fresh carrots with their feathery green tops attached. In the past, I would invariably cut the tops off and send them to the compost bin. Honestly, it never occurred to me that they were edible. But the tops of other root vegetables are edible, so why wouldn’t carrot tops be edible, too? One day I blanched the leaves, puréed them with a little olive oil, and then used the purée as a gorgeous green accent sauce for fish, much in the same way I use basil oil. My next idea was to make pesto, trading out the basil for carrot tops, which proved an amazing alternative. This recipe is an absolute keeper, and it’s satisfying to make use of the whole plant. I serve this as a dip with crudités, and often add a dollop on top of bruschetta that has been smeared with fresh goat cheese. It’s also perfect simply tossed with pasta.

1 cup/20 g lightly packed carrot leaves (stems removed)
6 tbsp/90 ml extra-virgin olive oil
1 large garlic clove
1/4 tsp kosher or fine sea salt
3 tbsp pine nuts, toasted (see Cook’s Note)
1/4 cup/30 g freshly grated Parmesan cheese, preferably Parmigiano-Reggiano

In a food processor, combine the carrot leaves, oil, garlic, and salt and process until finely minced. Add the pine nuts and pulse until finely chopped. Add the Parmesan and pulse just until combined. Taste and adjust the seasoning. Use immediately, or cover and refrigerate for up to 2 days.

COOK’S NOTE
Toasting pine nuts, almonds, walnuts, pecans, hazelnuts, cashews, and pumpkin seeds brings out their flavor. Spread the nuts or seeds in a single layer on a rimmed baking sheet, place in a preheated 350˚F/180˚C/gas 4 oven and toast until fragrant and lightly browned, 5 to 10 minutes, depending on the nut or seed. Alternatively, nuts and seeds can be browned in a microwave. Spread in a single layer on a microwave-safe plate and microwave on high power, stopping to stir once or twice, until fragrant and lightly browned, 5 to 8 minutes. Watch them closely so they don’t burn.

 
Inside HBO's Game of Thrones

I'm a geek when it comes to this show. When Chronicle Books came out with the companion this fall I was super-stoked. I initially got involved with the show when a colleague of mine lent us the DVD's. One episode after the next we were sitting at the edge of our seats waiting to see what was about to happen. I'm not going to talk about it too much for fear of spoiling the plot, but I would recommend watching it and getting the book so you can get a better understanding of who everyone is and how the show was made. I can admit it gets a tiny bit confusing figuring what character belongs to which house so this book is the perfect companion. Can't wait till season 4 in the Spring!

 I only wish the pages came perforated so I can take them out and
hang them on my walls just like a giddy schoolgirl.

Danielle Johnson, Senior Publicist

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Back to the Bbq Cookbook Contest!

by Danielle
Contests + Excerpts + Food & Drink / June 17, 2011

With BBQ season finally here I though it would be fun to give a couple of our cookbooks away. I'm also including a couple of spice rubs courtesy of Chef Salt. Yum!

To be entered to win 1 copy of Fire it Up, 1 copy of Eat Like a Man and a couple yummy spice rubs.

Leave a comment on this post (1 entry)

Post the following on Twitter (1 entry)

“I entered to win Raincoast Books' Back to the Bbq Cookbook Contest courtesy of #raincoastbooks #chroniclebooks!"

I will draw one winner at random from all entries on Friday, June 24th, at 12:00pm (PST). I will be in touch if I draw your name.

Gin and Juniper T-Bone with Green Olive Tapenade
Makes 4 servings

INGREDIENTS
1 large T-bone steak (2½ to 3 pounds), about 2 inches thick
3 tablespoons olive oil
½ cup pine nuts
¼ cup extra-virgin olive oil
2 tablespoons drained capers
1 garlic clove, coarsely chopped
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme leaves
¼ teaspoon coarse salt
¼ teaspoon ground black pepper
½ cup Juniper Rub
¾ cup gin

Juniper Rub
Best with beef, veal, pork, game birds, game meats, shellfish

3 tablespoons juniper berries
1 tablespoon whole almonds
1 teaspoon green peppercorns
2 teaspoons dried thyme leaves
1½ teaspoons ground coriander
1½ teaspoons finely grated lemon zest
1½ teaspoons coarse salt
½ teaspoon ground cloves

Put the juniper berries, almonds, and green peppercorns in
a spice grinder and grind coarsely. Or put them in a zipperlock
bag, press out the air, and crush the spices in the bag
with the bottom of a heavy skillet. Pour into a cup and mix in
the thyme, coriander, lemon zest, salt, and cloves. Store in
tightly closed container for up to 1 month.

Green Olive Tapenade:
1½ cups fresh flat-leaf parsley leaves and small stems
1 cup pitted brine-cured green olives such as Arauco, Sicilian, or Spanish olives

DIRECTIONS:
Spoon 2 tablespoons of the rub into a 1-gallon zipper-lock
bag. Add all but 1 tablespoon of the gin. Drop in the steak
and press the air out of the bag. Seal and refrigerate for 4 to
8 hours, turning occasionally.

For the tapenade: Combine all of the ingredients in a food
processor. Pulse until the ingredients are finely minced but
not pureed into a paste, 10 to 15 seconds.

Remove the steak from the marinade and pat dry. Coat all
over with 2 tablespoons of the olive oil, and then sprinkle the
remaining rub all over the steak. Let stand at room temperature
for 30 minutes before grilling.

Light a grill for bilevel high/low heat, about 500+/275°F
Brush the grill grate and coat with oil. Grill the
steak directly over high heat until darkly crusted, 4 to 6 minutes
per side. Reduce the heat to low on a gas grill, or move
the steak to the low-heat area on a wood or charcoal grill.

Cover and grill for another 10 to 15 minutes for medium-rare
to medium (135 to 145ºF). Transfer to a platter and let rest for
5 minutes.

Douse the steak with the remaining 1 tablespoon gin and 1 tablespoon olive oil. Make 4 servings by cutting the meat from each side of the bone and dividing each section of meat into 4 pieces. Or, you can slice the meat ¼ inch to ½ inch thick, and then divide the slices so each guest receives some tenderloin and some top loin. Serve with the tapenade.

Recipe courtesy of Chronicle Books' Fire it Up by Andrew Schloss and David Joachim.

 

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Are you a toast burner??

by Danielle
Excerpts + Food & Drink / June 03, 2011

Are you one of those people who have no idea what to do in the kitchen? Have you just moved out from your parent's house and now have to fend for yourself in the kitchen? Well, do we have a great cookbook for you. Filled with easy step by step intructions and tips for the non-foodies out there, The First Real Kitchen Cookbook is a must have.

Personally I find roasting a chicken the most easiest dinner to make. Here's a recipe below. Make it up and have your friends and/or family over to take a taste. They'll wonder what came over you! Enjoy!!

Roasted Chicken with Roasted Thyme Potatoes

ROASTED CHICKEN
1 whole chicken (4 to 5 lb/1.8 to 2.3 kg)
3 tsp minced fresh thyme
One 2/3-oz/20-g package fresh thyme
1 clove garlic
¼ cup/60 ml fresh lime juice2 tbsp honey
1 tbsp olive oil
Salt and pepper

ROASTED THYME POTATOES
2 lb/910 g small red potatoes (6 or 7)
2 tbsp olive oil
Salt and pepper
5 tsp minced fresh thyme

To prepare the Roasted Chicken: Preheat the oven to 350°F/180°C/gas mark 4.

Rinse the chicken under cold water and discard any parts from the cavity. Put the chicken in a roasting pan/tray and pat dry with a paper towel/absorbent paper.

Remove 2 tbsp of the thyme leaves from the stems and reserve. Put all of the stems inside the cavity of the chicken. Loosely tie the legs of the chicken together with kitchen string right above the knobby ends of the leg. (This helps the chicken cook evenly.)

Peel and finely chop the garlic. Put the garlic, 1 tsp of the thyme leaves, the lime juice, honey, and 1 tbsp olive oil in a small bowl and stir until combined. Brush some of the mixture over the chicken and season it on all sides with salt and pepper. Roastthe chicken, brushing with the remaining glaze every 20 minutes.

Cook for 60 to 75 minutes, or until the juices from the thigh run clear when poked with a fork or the internal temperature reaches 160°F/70°C.

To prepare the Roasted Thyme Potatoes: Cut the potatoes in half and put them on a baking sheet/tray. Sprinkle the 2 tbspb olive oil over the potatoes and toss until completely coated.Sprinkle with the thyme leaves. Bake for 30 minutes, or until golden brown and tender.

Remove the thyme stems from the chicken cavity and place the chicken on a large serving plate. Spoon the potatoes around and serve immediately.

Cooking Tip

If you only need 1 or 2 tbsp, look for the biggest stems, pull off any small stems, then wrap your fingers around the stem and pull gently to remove the leaves. If you need more than that, get out the scissors and start snipping the leaves off the stems.

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Give your loved one cake pops for Valentine’s Day!

by Danielle
Excerpts + Food & Drink / January 25, 2011

Looking for a fun gift to give your special loved one on that very special day? Try your hand at making a few cake pops from Chronicle Books' Globe and Mail bestseller Cake Pops. I'm sure they'll be thrilled!!

 

Sweet Hearts
You’ll need

48 uncoated Basic Cake Balls (below), chilled
Metal heart-shaped cookie cutter, 11/2 inches wide
16 ounces yellow candy coating
16 ounces pink candy coating
16 ounces light green candy coating
Three deep, microwave-safe plastic bowls
48 paper lollipop sticks
Red edible-ink pen
Styrofoam block

To decorate

Remove the chilled cake balls from the refrigerator and press them,
one at a time, into a small heart-shaped cookie cutter to form the
shape, or if you are adventurous, shape them by hand. They should
be about 11/2 inches wide and 1/2 inch deep.

After shaping, put the heart-shaped cakes in the freezer for about
15 minutes to firm them up again for dipping. Once they are firm,
transfer them to the refrigerator. Remove a few at a time for dipping,
keeping the rest chilled.

Melt each color of candy coating in a separate microwave-safe
plastic bowl, following the instructions on the package. The coating
should be about 3 inches deep for easier dipping. Work with one
color at a time before moving on to the next. (You should be able to
get 16 heart-shaped cake pops from each pound of candy coating.)

One at a time, dip about 1/2 inch of the tip of a lollipop stick into the
melted candy coating, and insert the stick straight into the bottom
of a heart-shaped cake, pushing it no more than halfway through. Dip
the cake pop into the melted coating, and tap off any excess coating,
as described in Basic Cake Pops, (below).

Let the pops dry in a styrofoam block.

When completely dry, use a red edible-ink pen and write sweet
notes on one side of the cake pop.

Return the pops to the Styrofoam block and let the ink dry
completely.

Basic Cake Balls
Makes 48 cake balls

Cake balls are bite-sized balls made of crumbled cake mixed with
frosting and covered in candy coating. They are super easy to
make and form the basis of endless variations of decorated cake
pops, cupcake pops, and cake bites.

You’ll need

One 18.25-ounce box cake mix
One 16-ounce container ready-made frosting
48 ounces (3 pounds) candy coating

Equipment

One 9-by-13-inch cake pan
Large mixing bowl
Large metal spoon
Two baking sheets
Wax paper
Plastic wrap
Deep, microwave-safe plastic bowl
Toothpicks
Squeeze bottle or resealable plastic bag (optional)

Bake the cake as directed on the box, using a 9-by-13-inch cake pan.

Let cool completely.

Once the cake is baked, get organized and set aside plenty of time
(at least an hour) to crumble, roll, and dip 4 dozen cake balls.

Crumble the cooled cake into a large mixing bowl. You should not see any large pieces of cake.

Add three-quarters of the container of frosting. (You will not need
the remaining frosting.) Mix it into the crumbled cake, using the back
of a large spoon, until thoroughly combined. If you use the entire
container, the cake balls will be too moist.

The mixture should be moist enough to roll into 1 1/2-inch balls and
still hold a round shape. After rolling the cake balls by hand, place
them on a wax paper–covered baking sheet.

Cover with plastic wrap and chill for several hours in the refrigerator,
or place in the freezer for about 15 minutes. You want the balls to be
firm but not frozen.

If you’re making a project that calls for uncoated cake balls, stop
here and proceed to decorate the cake balls, following the project
instructions.

While the cake balls are chilling, melt the candy coating.
Place the candy coating in a deep, microwave-safe plastic bowl.
These bowls make it easier to cover the cake balls completely with
candy coating while holding the bowl without burning your fingers.

(I usually work with about 16 ounces of coating at a time.)

Melt the candy coating, following the instructions on the package.
Microwave on medium power for 30 seconds at a time, stirring with a
spoon in between. You can also use a double boiler. Either way, make
sure you do not overheat the coating. See “Candy Coating Basics,”
(below), for more on working with candy coating.

Now you’re ready to coat. Take a few cake balls out of the refrigeratoror freezer to work with at a time. If they’re in the freezer, transfer
the rest of the balls to the refrigerator at this point, so they stay firm
but do not freeze.

Place one ball at a time into the bowl of candy coating. Spoon extra
coating over any uncoated areas of the cake ball to make sure it is
completely covered in candy coating. Then lift out the cake ball with
your spoon. Avoid stirring it in the coating, because cake crumbs can
fall off into the coating.

Holding the spoon over the bowl, tap the handle of the spoon several
times on the edge of the bowl until the excess coating falls off
and back into the bowl. This technique also creates a smooth surface
on the outside of the cake ball.

Transfer the coated cake ball to another wax paper–covered baking

sheet to dry. Let the coated cake ball slide right off the spoon. Some
coating may pool around the base of the ball onto the wax paper. If
so, simply take a toothpick and use it to draw a line around the base
of the cake ball before the coating sets. Once the coating sets, you
can break off any unwanted coating.

Repeat with the remaining cake balls and let dry completely.
If you have extra candy coating left over, pour it into a resealable
plastic bag with the corner snipped off or into a squeeze bottle and
drizzle it over the tops in a zigzag motion to decorate.

Store the cake balls in an airtight container on the counter or in the
refrigerator for several days.

Tips

• The cake balls will be easier to roll if you wash and dry your
hands periodically during the rolling process. Dry your hand
completely each time, and make sure you don’t get water in
the candy coating, as it can make it unusable.

• You can use a mini ice cream scoop to get uniform-sized
cake balls.

• If you don’t want to make 48 cake balls, simply divide the
cake in half for 24 cake balls or in quarters for 12 and freeze
the remaining cake for later use. Remember to reduce the
amount of frosting

• Make round-shaped cake balls first, until you’re sure you will
end up with the appropriate number. If you start shaping
right away, you can end up with pieces that are too big.

• It’s helpful to place the cake balls in the freezer for a few
minutes to firm up before reshaping them. Don’t roll the cake
balls too tightly. They may try to expand after coating, which
can cause the coating to crack.

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Jane Austin Mania Month CBC.ca’s Bookclub

by Danielle
Contests + Excerpts + Fiction / May 06, 2010

For the month of May CBC's Bookclub and it's readers are discussing the Jane Austen slash monster mash-up phenomenon. They'll be interviewing authors/editors, excerpting, linking up to book trailers, and are giving away copies of the Quirk Classic Series.

Sit back and click away. Join the discussion and you may even have a chance to ask the authors some questions!!

 

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