By Cynthia Nelson
Hi Everyone, I want to go to an elaborate Tea Party or Coffee Morning or a Saturday-morning Bake Sale. I want to taste and be inspired. I want the inspiration to lead me to my kitchen where flour, eggs, butter, cream, cheese, milk, spices, herbs, fruits, pans, parchment paper, wire racks, measuring cups and spoons reign supreme.
Is that too much to ask?
Growing up, I was privileged to have this sort of inspiration all around me, often. The parishioners of Sacred Heart Church were always raising funds to buy, build or renovate something; and, among them were a group of phenomenal bakers, my mom included, who week after week, month after month, year after year, inspired me with their skills. It was at these various bake-fests that I was introduced to many of my favourite baked goods.
So this week, I thought that we’d have a virtual tea party, I’ll bring all of my baked favourites and you bring the tea, coffee and juices. Hopefully at the end of the party, I will have inspired to you to go into the kitchen, pull out the baking pans, turn on the oven and bake to your hearts’ content.
So let’s start with the savoury and then move on to the sweet stuff.
Cheese Scones – these are fluffy and cheesy good. Serve warm with herbed butter, they’d be gone in no time.
Meat Patties – the rich short crust pasty will flake and melt in your mouth. The seasoned filling will be like a surprise every time you take a bite.
Mini Quiche – the great thing about this being mini is that you don’t have to share it with anyone. You can have your quiche and eat it too. There’s a textural taste experience with a quiche that’s highly prized. First there’s the delicate crust followed by the creaminess of the cream and eggs, the delicate sweetness of the onions and the salty bits of smoky bacon.
Cheese Rolls – with every bite you can taste the cheese because it has melted into the pastry. The light heat from the pepper and mustard sets it apart from others.
Cheese Straws – these are fragile, delicate and dangerously delicious. I’d advise you to get as many as you can right now because they won’t last for a second round. When you make these you might try doing what I did, once piped through a pastry bag, I flatten them with a fork making them a savoury wafer.
Coconut Buns – this is like having your own mini sweet bread. If you’ve never tried having these with a slice of sharp cheddar cheese, I’d encourage you to do so. The cheese heightens all the flavours in the buns – the coconut, the raisins and the general sweetness of the bun.
Sponge Cake – you know we call this a sponge cake but it is really a pound cake? A basic sponge cake is made by beating the eggs with sugar until it is light and creamy; the flour is gently folded into the batter sometimes with a little baking powder. It’s all about the cake being airy. But I digress. Our sponge cake is buttery rich and the colour is as warm as the morning sunrise. The orange zest perfumes the cake and each slice and bite is totally satisfying.
Pine Tarts – each bite reveals the sweet, fruity pineapple jam within. This is my mother’s favourite pastry. While it is the same rich short crust pastry that’s also used to make the patties and cheese rolls, it is interesting how each filling compliments the pastry.
Salara – also known as coconut roll, the coconut, sweet, juicy and coloured deep red is the star of this baked good. One thick slice is sure to satisfy.
Are you feeling like baking yet? Have I inspired you? Which of you is bringing the Cassava Pone? Who is bringing the Swiss Roll, the Chinese Cake, the Chester Cake, the Egg Tarts and Doughnuts? Come nuh, put some goodies on your plate, get your coffee or tea, and bite into one of our delicious Guyanese goodies and leh we gaff.
Cynthia
tasteslikehome@gmail.com
www.tasteslikehome.org
