Sometimes I wonder what is wrong with my generation. We are terrifyingly obsessed with our technology (yes I am one of those people who checks my Facebook multiple times a day, I confess! Guilty as charged!), and yet it’s like the wild wild west with zero etiquette or common curtesy!
If there is one major pet-peeve I have, it’s when a friend expresses interest in doing something, so we agree on a day, I schedule it into my calendar, and then when I text them just a few days later to confirm the specifics (like oooh time, or location)…..radio silence. If I text someone in the morning the day we are supposed to meet, and just never hear back from them period, whether it’s to confirm, to cancel, or the next day to apologize, I feel a bit like Godzilla ready to rampage Fukui and stomp on things.
The only thing worse…when I text an entire group of people, and not a single one has the common decency to reply. RAWWWWWR!
Luckily for me I have my friend Tomomi. Tomomi understands how frustrating dealing with other ALTs can be and has always known how to cheer me up when I’m having trouble coping with their flakiness. One of Tomomi’s finest qualities, and one of the reasons we are both such good friends, is that we understand the importance of commitments. I can always rely on her, and that’s something invaluable in a friend in my opinion. I don’t know what I’d do without her!
So Sunday we decided to have a baking marathon and challenge ourselves by making some difficult recipes! We’re both very skilled cooks and bakers, so every now and then it’s fun to push ourselves out of our comfort zones, and it’s less stressful trying complicated recipes when you have a partner with baking skills you can trust.
Our last month together is precious, and I want to see her as much as possible before I leave. We made not only delicious desserts yesterday but special memories that I’ll have forever. Talk about a great way to spend a day!
Our first challenge was a pie. I was determined to learn how to replicate Tomomi’s incredibly fluffy and flaky pie crust. One of the best things about this recipe, is that just like my Grandmother’s recipe, it contains no shortening; just good ol’ natural butter.
Tomomi’s pie crust is pretty darn simple as far as ingredients go, just flour, butter, and ice water. The real trick though is in the technique of mixing them together. The secret to making flaky pastry is cold butter and never-ever over-kneading the dough. Always work with the pastry when it’s cool and firm to the touch. That means often having to pop it back into the fridge for a bit, which is a pain, but so very much worth the extra time.
Next we made the filling, which was 2 bags of frozen mixed berries (because fresh berries in Japan cost a small fortune), a pinch of brown sugar, a spoonful of honey, and sprinkling of corn starch. Easy-peasy! Because the berries would release a lot of juice we opted for a lattice-style pie top and got to town making it look gorgeous! What do you think? Pretty snazzy looking eh?
We were both very pleased with the end result! I hate to torment you any more, but let me just say that is was so good my tastebuds felt like fireworks!
Our next dessert challenge was inspired by my recent wanderlust obsession with the Amalfi Coast. I went to Cinque Terre and Sorrento 4 years ago and adored it. I want very desperately to go back to that magical place, full of colourful houses, kind people and the smell of lemons and the sea lingering in the air….
Tomomi has been attempting to master the art of chiffon cake making lately, so we decided to try making a lemon chiffon cake. One of the best things to eat in the Amalfi Coast area is lemon desserts, they’ll blow you away! There’s nothing quite as summery as a little fluffy lemon cake in my opinion, unless it’s pie and we had already made that!
Getting a chiffon cake out of the pan not looking butchered is tough. It takes surgeon hands and nerves of steal, it’s the equivalent of a baking surgery. I chickened out, and let Tomomi do this part because I couldn’t bear the idea of ruining the beauty of our masterpiece.
We then drizzled lemon chocolate all over the top and spooned a dollop of homemade lemon jam on each slice. It was like eating a zingy lemon-flavoured cloud. Mmmmmm….
Like the pie crust, Tomomi’s recipe for chiffon cake is very natural. Just eggs (lots and lots of eggs!), flour, sugar, a drizzle of sesame oil, plus lemon juice and zest to add flavour. The secret to success is folding the merengue in oh-so tenderly and softly. You want to mix that merengue in, but you still want fluffy streaks of it throughout the batter. If not, the cake won’t be like eating a cloud.
We drank tea and chatted until it was time her her family’s dinner, at which point I headed home with my heart lighter, mind trouble-free, stomach happily stuffed, and very much ready to unwind, relax, and watch a funny movie (Bridesmaids).