The Sugar Bar

This time of the year, when the Christmas spirit is shining bright for everyone to see in our cities, in our homes, in our demeanor and smiles, we get out our mince pies and pass them round the table. Amidst the clinking of tea cups and teapots when girlfriends catch up and the men fuss about with carving the meats, playful banter and random storytelling fill the house like the scent of baking mince pies and mulling red wine. December is one of those months which makes one a little more pensive, a little more loving and invokes a great desire to be generous and to share.

Mince pies – an adorable tiny lil’ thing – always reminds me of this sharing spirit. A batch baked for all around the table with another rising in the oven to give away to friends or storebought for the housemates, neighbours and yours truly. They’re small, bite-sized but flavoursome and heartwarming when eaten lightly toasted. More often that not, lips and fingers are burned trying to get to the pies just out of the oven since they never stick around for long; that of course, is their one major flaw. They simply disappear too quick. A friend of mine who swears that she can bake nothing but that mysterious concoction out of a brownie mix box is actually pretty awesome with homebaked mince pies. Twice now in the past two Christmases have I had the honour of tasting her homebaked mince pies (in the comforts of her home, in front of the telly a la couch potato) which were always lightly dusted with icing sugar, made with champagne flavoured mincemeat and perfect to a T! And somehow, these were always more delicious and satisfying than the perfectly shaped, perfectly filled M&S Luxury Mince Pies.

Christmas food makes me realise how fortunate I am every year that we manage to celebrate it. When we were children, Christmas was all about setting up our plastic Christmas tree, decorating it with ribbons, bobbles, tinsel and fairy lights until the poor tree was absolutely weighted down with a heaving amount of Christmas accessories. The icing on the cake was finding the best ‘hiding spot’ within the tree to hide each others’ presents. As the years passed, our family upgraded ourselves and started faithfully purchasing imported live Christmas trees. It was wonderful. And ugh, was it expensive on our end of the globe! But Christmas time meant a mild sweet perfume of pine pervading our home and of course, that wonderful hassle of decorating it just perfectly. This year, we’ve done away with the tree with the realisation that Christmas isn’t centered around a tree. Rather, our Christmas means much to us like the Chinese Lunar New Year in which our focus lies upon the Christmas dinner, on our round dining table and in the reunion of our family. It’s the one event I never miss out on even when I’m half a world away from home. It forces me to acknowledge the fact that I have loving family members who treasure me despite my flaws, who accept everything about me and go out of the way to make sure that I am safe, happy and healthy. I count my blessings come December time, thank God for watching over me and look forward to new chapters of my life which are about to burst forth with the advent of the new year.

This year, I can definitely feel a new door opening in my life. One door has shut and although that was a terribly sad and nostalgic thing to experience, I would be lying if I said I wasn’t eager to see where this new door leads. A new year, a new journey, new people to meet and of course, new cuisines to experience. Let’s not forget that there’ll be more kitchen disasters occurring where I’m at. Nevertheless, 2011 is for me a time to kick myself into shape in all aspects of my life. That’s good news really! Expect some changes on this blog too. I hope to get it looking a little prettier, a little neater, a little better – version 2011 2.01 EX.

Meanwhile, we’re having lots of cake in the house celebrating my sister A’s 28th birthday. We have tonnes of food all ready for a big-ass barbecue – ribs, steak, chicken kebabs, etc. I’m sure the dogs will be going insane with the smell of ribs on the grill. On the sweet side of all things straight from the oven, we’ve some oddly shaped slightly awkward little mince pies lightly dusted with icing sugar. Spicy, sweet, tart, zesty and all encased in the best bit of all – the shortcrust pastry! The size of mince pies are too inviting, almost at the ready to be popped into your mouth. But try not to knock ‘em back too quick because there is much magic in mince pies. Bite into the crust and out will ooze delicious mincemeat, and a little taste of the home, the hearth, and love. Ok, now rub away those goosebumps I know I got a little cheesy, wash ‘em back with a frothy cappuccino, a chai latte or just a simple cuppa tea. And so, I’m outta here to go guard my share.

• Looking for the recipe? Recipe can be found from My Cooking Hut here who has a store of amazing recipes!

I’ve been feeling the need to rejuvenate myself lately in every way possible. Even as I type this post, I’m listening to my favourite electro remix playlist on iTunes and am literally replaying each taste of cake in my head. It’s kind of a funky experience. Maybe future tastings of cake for me should be in a soundproof room, ALONE for maximum satisfaction, with professional headphones stuck on blaring house music as I clink clank away on plates and chomp down on petite gâteaux. No? Ok, I’ll hide that thought somewhere else along with my deepest darkest desires.

Royal Copenhagen. A proper noun that sends pleasurable shivers down my spine. And of course, makes me think of terribly feminine and beautiful vintage china. I miss the utter decadence and quirky pop eccentricism at Sketch with their vintage china unembarrassingly showing signs of use. Royal Copenhagen is a little more slick but the cakes were delicious! The service was level-headed and friendly. The room, an oblong-shaped space tucked away awkwardly into a corner of the ladies’ department nonetheless was a nice respite from manic Christmas shoppers. With a backdrop of glass-clinking and delighted chatter soft and bubbling like a glass of Möet, a room awash in crisp sunlight inducing you into a state of airy-fairy frou-frou lightness much like the kiss of a butterfly, afternoon tea begins on a carefree note (plus, you start to realize that size doesn’t matter at all – this is in reference to this oddly shaped tea lounge/cave)…

“There was an Old Person of Rheims,
Who was troubled with horrible dreams;
So, to keep him awake,
they fed him with cake,
Which amused that Old Person of Rheims.” ~ Edward Lear

The past week, my sleep was a tad bit troubled. I was (and actually am still) having a few odd dreams, those that leave you waking up puzzled and constantly mulling about what it meant. My latenights were also giving me unsightly dark eye circles, pale skin and a general lethargy about me. Someone mentioned, who cares about latenights when you’ve got cosmetics?! That’s true. I’m none too bothered about the amount of concealer I go through in a week but oh, something was just missing in my day to day goings-around. So when a friend suggested a cake day-out, I jumped at the chance. I was so glad to go to tea! It felt like ages since I had a good tête-à-tête with those things magically made from flour, fat, eggs, sugar and cream. Ahhh…What better to make one feel a little more alive than the sugar high petite little cakes provide?!

If I could, I would’ve eaten my weight in everything sat behind the cake counter. That’s me talking some crazy I know. Although it sure is hard to be sensible when one has a severe case of sweet teeth (plural or singular?). Imagine if one fine day all cake maniacs were to let themselves go and you saw me right at the frontline of this lets-eat-all-the-cake-in-the-world campaign, I’d make the tabloids in the most disgusting way known to humankind.

We managed four cake slices on our visit to Royal Copenhagen. I thought that was pretty impressive. Each mouthful was slowly savoured but not without wishing that each taste could go on forever. I’m blushing now as I’ve just realised my own greediness – 2 out of 4 cakes were chosen because I insisted I must have matcha cakes or something that’s green. I’m glad my cakemates humoured me. Bless ‘em. Here’s what we had:

Key Lime Pie ~ creamy and melt-in-your-mouth

Chocolate Earl Grey Mousse with Caramel Ganache ~ rich. dirty rich.

Matcha & Morello Cherry Cake ~ this was simply beautiful; gorgeous flavours with a moist denseness from possibly ground almonds & polenta

a personal favourite whatever the rendition ~ Matcha Tiramisu

The last two were of course my favourite. I’m drawn to anything green, purple and black sesame flavoured. I’m fairly simplistic that way I suppose. The key lime tart was also something real jazzy, resulting in a party in my tummy. Delicious, smooth with a good mix of sweet and tart.

Once the final crumb was licked up, I felt like an old car with a fresh engine, purring away and all revved up for the next roadtrip. All I had to do really was give my heels a quick polish, pop on some pearls and off I go. If you hear me complain about tiredness this week, remind me that it’s time for cake! It sure is the best fuel to keep me going for a while.

Royal Copenhagen Tea Lounge
Takashimaya Level 2
391 Orchard Road
S 238872
Singapore
Open Mon-Sun 10:00-21:00

There are some things in life that must be enjoyed as a pair (like cookies and cream, bangers and mash, bread and butter, salt and vinegar, etc.). Madeleines fall into that category.

Not to be eaten without a cuppa coffee or tea, it would be almost criminal in my book to eat a madeleine just like that. Moreover, the best and freshest madeleines, according to French food expert Patricia Wells, are dry and have an almost dusty taste when eaten on its own. Its flavours, however, come to life when soaked in tea. I am not sure about how ‘dry’ madeleines are supposed to be but I have always enjoyed madeleines from a local boulangerie which were fairly moist. If they were at all mistaken to be dry (because I don’t think they ever quite were), they were just a tad difficult to swallow from being quite so dense.

Of course, some things are just best savoured in their place of origin. I had some lovely madeleines in Paris and I doubt my own come close but these were wonderfully buttery, fragrant and light. A real treat to the senses, especially with a fresh pot of tea livened up with a dash of milk. Indeed, the taste of a madeleine becomes vivid only when dipped in a cuppa tea, seducing you with its almost caramel/toffee-ish flavour. And is it wrong that I especially love squishing madeleine crumbs soaked in tea between the roof of my mouth and tongue?

These babies make such an awesome and cute tea treat. I’m looking forward to making a few more batches in the weeks to come as gifts for friends. And with the many variations of madeleines, in terms of flavour, out there, I’m truly eager to get going in the kitchen again.

I ain’t a perfectionist and wasn’t looking to recreate the perfect French Madeleine. Hence, I’ve chosen a recipe that includes baking powder. About the buerre noisette, otherwise known as nut or browned butter, I couldn’t be bothered. Don’t judge me, please. But hey, I got ‘em sexy humps didn’t I (see picture above)? My sis C, who wandered into the kitchen at time of baking, commented that it was like cultivating nipples in the oven. Yes it was cute to see them grow and peak, but also slightly weird to observe in the space of 10 minutes 10 portions of eggy batter become miniscule golden brown mountains.

I’ve used a recipe from the very talented Evan via her patisserie blog Bossacafez. I’ve added some tips in my directions below as well.

French Madeleines
(Recipe from Bossacafez, matcha powder omitted)
Ingredients

160g butter, melted and cooled to room temperature
120g cake flour
130g caster sugar
4.5g (about 1 heaped tbs) double acting baking powder
3 eggs, at room temperature
1/2 tsp vanilla bean paste
icing sugar, for dusting (optional)

Preheat oven to 200d Celsius.

Grease madeleine mold with butter, dust with flour and tap out the excess. Freeze the madeleine mold before baking.

Sift together cake flour and baking powder. In a separate bowl, whisk together sugar and eggs until pale and fluffy. Add vanilla. Mix well.

Fold flour mixture into egg mixture followed by melted butter. Scrape down the sides of the mixing bowl with a rubber spatula to make sure that the butter is mixed in, leaving no oily residue on the sides.

Cover bowl with cling film and refrigerate it for at least 3 hours or overnight.

When ready, pour batter into mold using a pouring cup/jug. You may also use a spoon to fill the mold although a jug is a little less fussy. Fill the mold to fill 2/3 or 3/4 of the shell-shaped fill. Do not spread the batter out in the molds once poured in.

(I kept overfilling mine and this prevents your madeleines from growing a nice proud hump. Some bakers have recommended measuring the exact amount required to fill each shell-shaped mold perfectly but David Lebovitz on his blog here says it’s fine to eyeball it. Practice makes perfect I suppose!)

Bake in preheated oven for 10-13 mins, until puffed and golden around the edges.

After each batch, clean the pan with a kitchen towel then bake the rest. The pan should be fairly greased from the butter in the batter, requiring no second greasing of the pan.

Remove baked madeleines immediately onto a cooling rack. You can tilt them out onto it. I used a pair of chopsticks and gently picked them out of the mold. They slide out and off quite easily if you’ve greased and floured your pans well. They are quite soft and delicate when just out of the oven so I recommend using a cold plate or cooling rack with fine grids as they can leave marks on the shell shapes of your madeleines.

Once cool to handle, dust with icing sugar then eat to your hearts desire but don’t forget to dip (very ladylike, please no dunking they’re not bloody OREOs!) in a cup of tea. Whether you have milk in your tea or not, that shall be left to your own discretion.