this morning outside my door – a light dusting of snow
What is it about the power of music? This is yet another of my absent understandings about how the brain works. Many times a day I find music coming into my head. It’s an association thing, I know that. But, beyond that, I don’t know where it comes from. It’s like movie lines…… There is just something about this time of year that opens the flood gates of associations that have been built up in one’s head. Today’s wish for all is that they will all be good ones! Music is so good for this. It’s uplifting and lyrical – anything that helps you to skim along through these approaching shortest-daylight days of the years is a good thing!
The other day I found myself singing this to myself – anyone else out there?
Raindrops on roses and whiskers on kittens
Bright copper kettles and warm woollen mittens
Brown paper packages tied up with strings
These are a few of my favorite things2
Cream colored ponies and crisp apple strudels
Doorbells and sleigh bells and schnitzel with noodles
Wild geese that fly with the moon on their wings
These are a few of my favorite things.
Girls in white dresses with blue satin sashes
Snowflakes that stay on my nose and eyelashes
Silver white winters that melt into springs
These are a few of my favorite things
When the dog bites, when the bee stings
When I’m feeling sad
I simply remember my favorite things
And then I don’t feel so bad
Raindrops on roses and whiskers on kittens
Bright copper kettles and warm woolen mittens
Brown paper packages tied up with strings
These are a few of my favorite things
Cream colored ponies and crisp apple strudels
Doorbells and sleigh bells and schnitzel with noodles
Wild geese that fly with the moon on their wings
These are a few of my favorite things
Girls in white dresses with blue satin sashes
Snowflakes that stay on my nose and eyelashes
Silver white winters that melt into springs
These are a few of my favorite things
When the dog bites, when the bee stings
When I’m feeling sad
I simply remember my favorite things
And then I don’t feel so bad.
Courtesy: Oscar Hammerstein and Richard Rodgers
This morning it was: Just hear those sleigh bells jingling, ring-ting-tingling, too. Come on it’s lovely weather for a sleigh ride together with you.
Yes, I took the dog out at 5:25 this morning and I was greeted by snow!
Oh well, we are here at day 5 already! Today, I’m going to add a cake to the list as we go along. Here is what I believe is the quintessential Christmas-season cake! If you make no other cake this season, make this one! Yup, and I mean it. I have posted this cake on my blog before – back in February of 2103 – I’m not one for re-posting, but in this case, I break my own rule.
I have made this many times and it never disappoints. It’s great for snacking, tea, dessert and for giving. No one will be disappointed. Get your doilies out!
I’d like to say a few things about sugar here. Even though we know that we need to be very careful to not overindulge here, at this time of year, piles of sugar in all of its forms is so visually tantalizing. In today’s recipe, I use a doily, cut to fit the top of the cake to adorn the cake with a light dusting of snow. This idea is useful in many applications right now. Try it with your gingerbread snowflakes for your tree!
David Leibovitz’s Fresh Ginger Cake – courtesy David Leibovitz, Broma Bakery, Ready for Dessert
4 ounces fresh ginger
1 cup mild molasses
1 cup sugar
1 cup vegetable oil, preferably peanut
2½ cups flour
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground black pepper
1 cup water
2 teaspoons baking soda
2 eggs, at room temperature
Position the oven rack in the center of the oven. Preheat the oven to 350°F. Line a 9 by 3-inch round cake pan or a 9½ inch springform pan with a circle of parchment paper.
Peel, slice, and chop the ginger very fine with a knife (or use a grater). Mix together the molasses, sugar, and oil. In another bowl, sift together the flour, cinnamon, cloves and black pepper.
Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger.
Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan and bake for about 1 hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.
Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Remove the cake from the pan and peel off the parchment paper.
When the cake is cool, place your trimmed doily on the top of the cake, centered. Use a toothpick if you need to. Dust the top of the cake with confectioner’s sugar through a small strainer. Remove the doily. Voila!
Serve this cake with my Heavenly Mascarpone Cream:
HEAVENLY MASCARPONE CREAM:
1 8 oz container mascarpone cream at room temperature
3 tablespoons heavy cream
1 tblsp honey
1 tbslp grand marnier
1 tsp orange zest
In a medium bowl, whisk the mascarpone until smooth. Add the heavy cream and whisk again until smooth. Add the grand marnier, honey and orange zest and whisk again until fully blended. Use a scant dollop of this on top of the cake as it is very rich! (from my post on Feb. 19, 2013).
Doily photos to come. Darn, I can’t find them!