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Posts Tagged ‘firemen’

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Preposterously late in blogging this week due to crewing, writing deadlines, and—most of all—the little engine that finally could, pictured here. It was a gift from a bride to her new husband, a FDNY fireman.

This was my first effort in combining cake (technically brownies, and stick around for the story on that) and candy (rolled fondant, ditto), and let’s just say there was a bit of a learning curve. It was due April 23. Let’s look at the timeline.

April 1-April 21: Buy ingredients for a chocolate sponge cake, which would be sturdy enough to handle the heft of icing on top as well as the trip into Brooklyn, and all extraneous supplies. Review two Youtube videos, especially the one with the woman who sounds like an Australian flight attendant, for clues on how to get this structure standing. IM two bakers and a fireman to pick their brains. Create lists upon lists.

April 22: Noon. Bake chocolate sponge cake in shallow pans per the flight attendant, and figure that anything with 16 eggs in it will surely rise. Gloat a little on how well you’ve planned. Once baked, note that it more closely resembles a brown Fruit Roll-Up than a cake. Stop gloating.

2p: Bake again—another 16 eggs, mind you—in a 9 x 13″ pan. When it’s cool two hours later, remove it from the pan and find a distressing semi-dried eggy pool at the bottom. Panic. Taste a smidge. Re-panic when, eggy weirdness aside, it also tastes like a Sealy Posturepedic. Tuck entirety unceremoniously into a giant plastic bag and freeze, not having the heart to throw it away.

4p: Pull out my no-fail brownie recipe. Head to store for a second 9 x 13″ pan as well as more eggs, and hope I don’t continue to insult the nation’s chickens.

5p: Bake and let cool. Start making fondant details for the engine. Make buttercream icing and tint with red gel paste. Stack up brownies with raspberry jam and cover with buttercream, which I was assured would lie smoothly. After two coats, it still does not. Re-panic, realize I have to cover the cake with fondant if it’s ever going to lie smoothly, and hope I can do a decent job, since I’ve never covered a cake with fondant in my life.

8p: Pull out every fondant package I own. Re-re-panic when realize have run out of red gel paste. Too tired and busy making fondant details to head back out for more, and besides, the store is probably closed. Continue making details while doing something resembling Lamaze breathing. It does not produce new jars of red gel paste, let alone a completed fire engine cake, regrettably.

April 23, 8a: At the store the very minute it opens, grab three red gel pastes, dash home, add 2.5 entire jars of it to a whole package of fondant, and cover the cake. Be grateful that it looks better, if not great. Brownies are bumpy little buggers. Finish accessorizing. Deliver 45 minutes late.

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I do kind of dig my little hose. It looks like a Claymation graphic.

I learned a crucial lesson: planning for a month doesn’t always mean smooth sailing. But it’s cool. I also punted problems left and right. The cake didn’t collapse on the way to Brooklyn. I knew, if nothing else, my brownie recipe wouldn’t fail me.

And let’s face it: I heard the groom and his buddies took the cake back to the firehouse and devoured it. A gaggle of happy firemen with their faces stuffed with homemade brownies is reward enough.

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So’s a Dalmation that bears a striking resemblance to Snoopy.

I’ve slowly been eating the sponge cake broken into pieces. After a few days and doused in plain vanilla yogurt, it’s not half bad.

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Flying in the face of tradition today, kids. I’ve decided I’m going to make New Year’s resolutions that I can get stoked about. Why should I come up with some gruesome list that will make me feel panicky and guilty? I might as well stay behind in 2012 with a pocket flask of Tanqueray in my hand and the covers over my head. I refuse.

Instead, here are a bunch of good resolutions; and not surprisingly, they’re all food related.

I’m going to…

1. …bake bread more often. I miss punching down dough, I miss the smell of it browning up in the oven, and I miss pulling apart warm chunks of it and scooping up butter with it.

2. …cook some classic treats from the UK that I have always wanted to try—Dundee cake, Cornish pasties, pork and apple pie, maids of honour pastries, game pie and toad-in-the-hole with onion gravy.

3. …illustrate recipes for my posts, along with photos. I want to get back to where I started: with Ebony and Berol Prismacolor pencils.

4. …get my paring knives sharpened.

5. …freeze more of summer’s fresh produce for the winter. I used to do that and it saved me extra trips to the supermarket, was more nutritious, was better for the environment, supported local farms, and even saved money. Just took an hour of prep time each week. I’m chicken, because Hurricane Sandy just defrosted my freezer for 11 days. But I’m going to do it anyway.

6. …keep up with making up vanilla extract. I don’t buy the stuff from the supermarket because there’s a much cheaper way, and that is to buy a bottle of plain vodka and some vanilla pods, slice the beans in half lengthwise, and stick them in the vodka. Every few days give the bottle a shake, and after a couple of months the extract will be brown and murky, with happy little bits of pod and seed floating around in it. The bottle lives in your fridge and will always be there for you. Unless you’re me, and you’re down to the last 16 drops and don’t have a backup bottle ready to rock.

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Lame.

7. …bake treats on Valentine’s Day to give to my teeny town’s local cops and volunteer firemen. I had a stressful December and was only able to make a small plate of cookies for each over Christmas. When my boiler blew, the cops came over inside two minutes and duct-taped off my most hysterically spouting radiator. The firemen cheerfully changed the battery in my smoke detector, at 1am, on my narrow, hairpin-sharp angled steps. They’re amazing, selfless guys, and deserve more than I gave. I’m making it up to them in spades.

8. …have company over more often. There’s nothing like sitting around my dining room table with my favorite people, eating something sweet, and splitting our sides laughing. I want to have a chocolate-off with one group of friends this spring and a local hard-cider-off with another group this fall. It’s so much fun to gobble and sip, compare and contrast, and write about what I learned.

9. …make little coconut souffles for my sister’s birthday. You take them out of the oven and then you dig a little hole in the middle of each and pour warm chocolate goo into it. I have a sneaking suspicion she will find this appealing.

10. …figure out a way to make food—writing it, editing it and shooting it—a full-time gig.

11. …go out for Indian food again because I miss those flavors, try authentic ramen noodles in NYC, and have the lardo pizza—which is exactly what it sounds like—at Porta in Asbury Park, NJ.

12. …try not to roll my eyes when, at a restaurant that prides itself on serving genuine Italian food, the pasta carbonara sports a cream sauce with little bits of ham in it instead of egg and pancetta. (No promises, though. I’ve already fouled this up this once.)

13. …learn to make an old-fashioned candy called divinity.

14. …buy my eggs from local farmers once they’re in season, when the weather turns warm.

15. …make pumpkin butter with nutmeg, cinnamon and brown sugar and eat it straight out of the pan.

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Coming soon, to a kitchen near me.

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