To everything turn, turn, turn…Woodturning- a new passion!

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Rick is teaching me to wood-turn on a lathe. I’ve wanted to learn for several years now. We took a pottery class together last year and I loved that. This has a similar “organic” feel. What I mean by organic is that the process feeds itself, you start out with one idea and things happen along the way that may lead you in another direction.

So far I have made 4 small French rolling pins for pastry. I made two of Cocobolo Wood, one of Olive Wood and one of East Indian Rosewood. I have given two away in blogging related gifts. The first one I made went to April at Cookworm, my Blogging by Mail partner. The next went to my friend Vali of Lama School for A Creative way to Pay it Forward . It is not easy to part with the first tiny creations of this new passion but I can’t think of better reason to do so.

I have two more Pay it Forward recipients to go and some other friends have made requests- so on I will turn. I am never happier than when I am learning and practicing an art that creates something both beautiful and useful. Plus combine that with making tools for the kitchen and I am all over it! 😉

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Thank you, thank you my dear sweet for teaching me something so fun!

I bought some new wood yesterday to make several more. I can’t wait to get the gauges out and get going. Oh yes! And one of these days there will be a salad bowl in my future…

xoxo

Sour Cream Cherry Pecan Coffee Cake

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In the mood for a little something different for breakfast- I pulled out a recipe for an old-fashioned Sour Cream Coffee Cake and substituted dried Montmorency cherries for the raisins. I also added a vanilla 1-2 punch with vanilla infused granulated sugar and vanilla extract.

Sour Cream Cherry Pecan Coffee Cake

For the topping:

  • 2 Tablespoons Butter, slightly softened
  • 1 Tablespoon all purpose flour
  • 1 teaspoon Cassia Cinnamon
  • 1/2 teaspoon Ceylon Cinnamon
  • 1/4 cup brown sugar
  • 1 cup chopped pecans

Mix the sugar, flour and both kinds of cinnamon into the butter with your fingers then add the chopped nuts. Keep in a cool place until ready to top cake.

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Cake:

  • 1/2 cup room temperature butter
  • 1 cup Vanilla infused granulated sugar
  • 3 eggs, room temperature
  • 1 tsp pure Vanilla extract
  • 1 cup sour  cream
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • large pinch of salt
  • 1 cup dried Montmorency tart cherries

Preheat the oven to 350F. Butter a 9×13 inch rectangular baking pan, put a sheet of parchment perpendicular to the long side so it covers the length of the bottom and extends up the long sides. Butter the parchment.

Cream the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed. Scrape down the sides, add the Vanilla extract and mix a minute longer. Add the eggs, one at a time, mixing well after each is added. Mix the flour, baking powder, soda  and salt together in a medium bowl. Add 1/3 of the flour mixture and mix just until incorporated. Add 1/2 of the sour cream and mix until incorporated. Scrape the sides of the bowl and the paddle. Add 1/2 of the remaining flour mixture, mix well. Add the remains of the sour cream. Mix. Scrape the bowl. Add the last of the flour mixture and mix just until blended. Scrape the bowl and paddle and fold in the cherries. Pour into the prepared baking dish and use a spatula to spread evenly. Sprinkle the topping evenly over the cake batter. Bake for 30-35 minutes or until a tester comes out clean when inserted near the center. Serve warm or at room temperature.

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We enjoyed it with our afternoon tea as well! 🙂

Enjoy!

xoxo

Candied Violets and Violet Syrup

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In an earlier post I gathered some violets to make syrup and candied violets.  So here they are. They don’t take long to make and are a nice touch of Spring that you can enjoy all year round. Violets have a delicate floral taste – not nearly as strong as lavender or rose. It is best to gather them when it is cool either in early morning or late evening.

Candied Violets

  • Gather how ever many fresh, unblemished, pesticide free violet blossoms you wish
  • Wash them gently in a basin and drain on paper towels
  • When the blossoms are dry, paint a little beaten egg white (or egg white replacer if you’re concerned about salmonella) gently again on each blossom and then sprinkle with granulated sugar
  • Leave to dry for a few days sitting in a sugar filled tray
  • Stored in an airtight jar away from light, they will keep indefinitely
  • They are great as decorations on cupcakes, cookies, cakes and even salads.

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Violet Syrup

  • Gather at least one cup of loosely packed fresh, unblemished, pesticide free violet blossoms.
  • Wash them gently in a basin and drain on paper towels
  • When dry, place them in a clean sterilized pint jar that has a lid
  • Bring one cup of distilled water to a boil and pour over the blossoms
  • Place the lid on the jar tightly
  • Let the blossoms infuse the water for 24  hours, shaking the jar every once in a while
  • Strain the blossoms out of the jar over a bowl to catch the juice- DO NOT press on the blossoms
  • Strain the juice from a lemon and add to the violet juice by the teaspoon
  • The violet juice will be inky blue at first but will turn to a bright magenta as you add the lemon juice
  • Add as much lemon juice as needed to get the color you want
  • Place the magenta colored violet juice in a heavy bottomed non-reactive saucepan and add 1-1/2 cups of granulated sugar
  • Bring to a boil over medium-low heat and boil for 10 minutes
  • Place in a sterilized jar with a screw ring top and process in a hot water bath for 5 minutes for longer storage  or refrigerate and use promptly.

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Violet syrup can be used in cocktails- such as a Violet Martini or a Violet Kir or you can eat it over Coeur a la crème or use it as a replacement for any flavoured syrup in any dessert. Even a teaspoon stirred into tea is a treat.

Here is an interesting link to botanical information on the violet.

Hope you enjoy!

xoxo

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