♥ Be-Love series: Red Velvet cake ♥

Hello!! I was so busy last few weeks, I'm moving out, so many things to pack... and I couldn't finish my Be-Love Series, so here it is.
Baking a cake or a heart shaped one for Valentine's Day is something usual. Anyway this was my first experience in 'romance bakery' and The experiment called : Red Velvet cake, an American typical dessert.

Tea&Love

Vintage ad 'I feel a kiss coming on!'

On my previous post, I showed a vintage makeup brand whose one of its star products, was a cream blush for instant rosy cheeks and lips. Red is blood, Red is tempting, even in cakes.

Funny retro ad

A Red Velvet Cake is a cake with a dark red, bright red or red-brown color. It's traditionally prepared as a layer cake topped with cream cheese. Nowadays the reddish colour is achieved by adding red food coloring. This cake is well-known in United States and Canada. However, it's widely considered a Southern recipe.

The Red Velvet cake is confused on its origins. Because the ingredients were expensive to buy, cake itself was considered to be a rich man's food in early America. After the American Industrial Revolution took place between late 18th century and mid 19th century, baking ingredients were easier to come by and made more affordable for the common folk. At that time, cake became more of a common dessert rather than a delicacy afforded only by the well-to-do. 

In fact, in the 1920's a story and a recipe began circulating around America, about a cake that was served at the restaurant in New York's Waldorf Astoria. The legend says there was a woman who was staying at the hotel, she loved the caked and she had sampled there so much that she wrote to the hotel, asking for the baker's name and a copy of the recipe. The recipe arrived in the mail alongside a rather large bill. As soon as she saw the excessive bill, the woman was so furious that's why she copied the recipe and sent it to everyone she knew. 

The main ingredient, most Southerners won't do without in their homemade recipes, is cocoa. Many believe the additional ingredients of vinegar and buttermilk will turn the cocoa into a deeper red color due to a chemical reaction. During World War II, some bakers who refused to forgo the cake's signature color despite food rations, used boiled red beets instead of food coloring for their secret recipes.

On the other hand, other people believe its name, red velvet, is because of bakers used to add some brown sugar and its colour was never red. Then food colorings came along. John A. Adams had a fairly prosperous extract business until the Great Depression. His company then started setting up displays to drive business…of course the picture was of a bright Red Velvet cake. With purchase of his red food coloring came the Red Velvet Cake recipe :)

I've followed next recipe and demonstration from Joy of Baking.com

My Red Velvet Cake

My Red Velvet cake

Three layers red velvet cake:)

A resurgence in the popularity of this cake is partly attributed to the late 80's film Steel Magnolias in which the groom's cake (a southern tradition) for one of the film's main character, is a red velvet cake made in the shape of an armadillo.

Have you ever made a Red Velvet cake?

Would you like to make it?

Love,

♡Lorena Be-Bop♡

My King Cake

Today, 6th of January, Christmas season ends, hence I wanted to do something special, as I told you on Facebop: Taaaadaaa! Here you go! My homemade King Cake or Roscón de Reyes  :)

My King Cake :)

This is a type of cake and an old tradition with the festival of Epiphany in the Christmas season in Spain and other countries. I used to eat it on the 6th of January, as a breakfast and afternoon snack, when I was a child.

It has been my first homemade King Cake, because there was no chance to find one in a cake shop in Dublin. 

I have followed the recipe here, and given that it's in Spanish, I'm gonna traduce it into English. Give it a try! :)

With this recipe, you'll get 2 medium King cakes instead of a big one. As the author says, it's better, when it comes to baking them. I changed some things and the filling, but I'll give you the directions to make it.

Ingredients:

For the sugar frosting:
- 100 g. confectioners' sugar.
- 20 g. vanilla sugar.
- 1 teaspoon vanilla extract.
- Peel of 1/2 lemon.
- Peel of 1/2 orange.

For the first dough:
- 70 g. whole milk.
- 10 g. fresh yeast.
- 1 teaspoon sugar.
- 130 g. hard wheat flour.

For the pastry:
- 60 g. whole milk.
- 70 g. butter (ambient temperature).
- Grated peel of 1/2 lemon.
- Grated peel of 1/2 orange.
- 2 medium eggs.
- 20 g. fresh yeast.
- 25 g. orange flower water (to taste).
- 450 g. hard wheat flour.
- A pinch of salt.
- The sugar frosting.

For the decoration:
- Beaten egg.
- Candied fruits.
- Candied cherries.
- Sugar with some drops of water.
- Ground almonds.

For the filling: (marzipan)
- 150 g. ground almonds.
- 150 g. confectioners' sugar.
- 1 egg white.

Directions:

The first dough:

01. Cool down the milk and disolve the yeast there. Mix in the rest of ingredients. Shape the dough into a ball.

02. In a bowl with warm water, place the dough. When it floats, it will be ready to use with the pastry.  

The pastry:

01. Crumble yeast and dissolve it in warm milk.

02. Sieve the flour, using a colander.

03. Add eggs, sugar, butter, lemon and orange grated peels, orange flower water, the pinch of salt, the warm milk (step 01) and the first dough to the flour.

04. Stir everything energetically.

05. When the new dough has pulled together, turn it out onto a lightly oiled and floured surface and knead until smooth and elastic, about 8 to 10 minutes. Don't forget to oil your hands in this step.

06. Place the dough in the bowl and cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 5 hours.

You have to wait for 5 hours at least...

07.  When risen, divide dough in half. Make two balls and let rest about 5 minutes.

08. Form oval shaped rings. You have to put your fingers into the center of the dough and enlarging the hole. If the dough tends to be small, let rest about 10 minutes. Place each ring on a prepared oven tray (with parchment paper).

09. Decorate your King cakes with almonds, candied fruits, candied cherries and brush them with beaten egg. Frost with the sugar blended with a few drops of water.

My King Cake is almost ready...

10. Place the 2 King Cakes in a warm place and let rise until doubled in volume, about 2 hours. This step is very important: Don't touch the cakes after this step, that's why you have decorated them in the previous one (09).

11. Preheat the oven to 200ºC about 10 minutes. The heats (up and down) should be on. (The time varies depending on the stove, older stoves may take longer to preheat; some newer stove models have a fast preheat feature).

12. Bake them for 10 minutes at 200ºC and 10 minutes at 170ºC.

13. To Make Filling: Combine the sugar, ground almonds and the egg white.

14. Let rest the 2 King Cakes until cooled. Cut them layer in a half and sprinkle the filling evenly.

My 2 King Cakes :)

Yummy! You can choose other kind of filling: chocolate, cream...
It will be your choice! :)

The King Cake, with its Crown ;)

In relation to the decoration, Spanish people use candied fruits because symbolize the many jewels that a crown would have. There is tradition of placing a bean, candy or figurine doll of the Christ Child inside the cake is followed. Whoever finds it must take it to the nearest church on February 2, Candlemas Day (Día de la Candelaria), which celebrates the presentation of Jesus in the Temple. According to the Jewish tradition, an infant was to be presented to God in the Temple forty days after his birth. 

However the tradition in my hometown is whoever finds the bean, must pay the King Cake if it has been bought in a cake shop (hahaha or the ingredients in this case) and whoever finds the gift , will keep it as a good luck charm :)

The bean and one of the little gifts ;)

Three Wise Men eating a piece of cake :)

Ya vienen Los Reyes♫♫...
Old Spanish pic from the 50's

Love,

♡Lorena Be-Bop♡

Cheers Mr.Darwin!

Hello Be-Bops and Welcome to 2013! I have been very busy last few days because I spent wonderful holidays in Spain. I already came back to Dublin and... I owe you some special posts, so let's catch up!. Christmas will last until the 6th of January, as far as you know, in Spain, Portugal and some countries of South America, we celebrate the popular tradition where three kings or wise men (named Melchor, Gaspar, and Baltasar) visite the infant Jesus in the manger, though this does not strictly follow the Biblical account. So all bloggers who have not yet wished Happy Christmas even have time to do it, but without forgetting that we enter the last weekend ;)

Today, I'd like to write about a famous brand at Christmas: Anís del Mono.It is a trade-mark of a popular anisette made in Spain, and the name is Spanish for 'The Monkey's Anisette'. This liqueur is used to make desserts in Spain since 19th century.

Rosquillas de anís (Source)

The history of Anís del Mono started in the late 19th century (1870) and it is held by several anecdotes and inspirations from around the world.
Vicente Bosch was its creator. The first anecdote tells about, a friend gave him a little monkey from America who baptized the brand. The history that inspired the bottle design is very tender: Vicente Bosch was looking for a gift for his wife so he went to Place Vendôme in Paris. There, he found the perfect perfume which inspired him to design the bottle of Anís del mono. This diamond design has remained unalterable over time.

Anís del mono

The bottle's label design hides some curiosities that make it unique. There is an orthographic mistake in the Spanish word 'Destillación' instead of 'Destilación' (distillation) that it's still on the label.

Label

But the most important detail is how the ape looks like Darwin. Vicente Bosch made a sign for Science, given that, there was a debate about evolutionary theory in that epoch.

Darwin, aged 45 in 1854, by then working towards publication
of On the Origin of Species.

An 1871 caricature following publication of The Descent of Man
was typical of many showing Darwin with an ape body,
 identifying him in popular culture as the leading author of evolutionary theory.

Next pictures show a little tribute, my sister borrowed the book from the library in Barcelona ;)

On The Origin of Species and Anís del mono.

They look the same, don't they?

Anís del Mono

The quote "Es el mejor, la Ciencia lo dijo y yo no miento" means 'It's the best one, Science said it and I don't lie'. What was this 'Science'? Darwin published it in his book 'On the Origin of Species' in 1859.

"Es el mejor, la Ciencia lo dijo y yo no miento"

Vicente Bosch was a great artist. In 1897, he announced a poster contest in Spain. Ramón Casas was the winner. In 1913, he achieved to put an illuminated logo for Anís del Mono, in Puerta del Sol (Madrid). 

Ramon Casas' poster

Ad from 1922

Anís del Mono has digestive properties after heavy meals,
 that's why it's a well-known tradition to have one at Christmas.

Cheers, Mr Darwin!

Cheers! ;)

And....Happy 2013! ;)

Love,

♡Lorena Be-Bop♡

The Walrus and the Carpenter

In my last post I wrote about a luxury makeup product: Météorites Perles by Guerlain. Perles? Pearls? Hmmm, something popped up in my head : Oysters!.

Have you ever seen this footage in the movie 'Alice in Wonderland'(Disney, 1951)?
 Do you remember it?

(In Spanish)

Honestly, I swear, it was one of the most powerful film for me, in term of dramatic impact during my childhood. A Be-Bop trauma hahaha. Poor little oysters! I used to feel like crying when I saw it. They look so cute and adorable! and the wicked Walrus eat them! :(

Some years later, I read the narrative poem, written by Lewis Carroll in his book 'Through the Looking-Glass' , 'The Walrus and the Carpenter'. This book, from 1871, is a sequel to Alice's Adventures in Wonderland (1865).

The poem is recited in chapter four, in the book 'Through the Looking-Glass' , by the twins, Tweedledum and Tweedledee to Alice:

One night when both sun and moon were visible, a couple were walking down the beach: the Walrus and Carpenter. They came upon an offshore bed of oysters, and they invited to join them. Although the eldest oyster disapproved the idea, many little oysters followed them. After walking along the beach (a point is made of the fact that the oysters are all neatly shod despite having no feet), the couple are revealed to be predatory and eat all of the oysters. After hearing the poem, the good-natured Alice attempts to determine which of the two leading characters might be the more sympathetic, but is thwarted by the twins' further interpretation:

"I like the Walrus best," said Alice, "because you see he was a little sorry for the poor oysters."
"He ate more than the Carpenter, though," said Tweedledee. "You see he held his handkerchief in front, so that the Carpenter couldn't count how many he took: contrariwise."
"That was mean!" Alice said indignantly. "Then I like the Carpenter best—if he didn't eat so many as the Walrus."
"But he ate as many as he could get," said Tweedledum.
This was a puzzler. After a pause, Alice began, "Well! They were both very unpleasant characters—"

The sun was shining on the sea,

Shining with all his might:

He did his very best to make

The billows smooth and bright--

And this was odd, because it was

The middle of the night.

The moon was shining sulkily,

Because she thought the sun

Had got no business to be there

After the day was done-- 

"It's very rude of him," she said, 

"To come and spoil the fun!" 

The sea was wet as wet could be, 

The sands were dry as dry. 

You could not see a cloud, because 

No cloud was in the sky: 

No birds were flying overhead-- 

There were no birds to fly. 

The Walrus and the Carpenter 

Were walking close at hand; 

They wept like anything to see 

Such quantities of sand: 

"If this were only cleared away," 

They said, "it would be grand!" 

"If seven maids with seven mops 

Swept it for half a year. 

Do you suppose," the Walrus said, 

"That they could get it clear?" 

"I doubt it," said the Carpenter, 

And shed a bitter tear. 

"O Oysters, come and walk with us!" 

The Walrus did beseech. 

"A pleasant walk, a pleasant talk, 

Along the briny beach: 

We cannot do with more than four, 

To give a hand to each." 

The eldest Oyster looked at him, 

But never a word he said: 

The eldest Oyster winked his eye, 

And shook his heavy head-- 

Meaning to say he did not choose 

To leave the oyster-bed. 

But four young Oysters hurried up, 

All eager for the treat: 

Their coats were brushed, their faces washed, 

Their shoes were clean and neat-- 

And this was odd, because, you know, 

They hadn't any feet. 

Four other Oysters followed them, 

And yet another four; 

And thick and fast they came at last, 

And more, and more, and more-- 

All hopping through the frothy waves, 

And scrambling to the shore. 

The Walrus and the Carpenter 

Walked on a mile or so, 

And then they rested on a rock 

Conveniently low: 

And all the little Oysters stood 

And waited in a row. 

"The time has come," the Walrus said, 

"To talk of many things: 

Of shoes--and ships--and sealing-wax-- 

Of cabbages--and kings-- 

And why the sea is boiling hot-- 

And whether pigs have wings." 

"But wait a bit," the Oysters cried, 

"Before we have our chat; 

For some of us are out of breath, 

And all of us are fat!" 

"No hurry!" said the Carpenter. 

They thanked him much for that. 

"A loaf of bread," the Walrus said, 

"Is what we chiefly need: 

Pepper and vinegar besides 

Are very good indeed-- 

Now if you're ready, Oysters dear, 

We can begin to feed." 

"But not on us!" the Oysters cried, 

Turning a little blue. 

"After such kindness, that would be 

A dismal thing to do!" 

"The night is fine," the Walrus said. 

"Do you admire the view? 

"It was so kind of you to come!

And you are very nice!"

The Carpenter said nothing but

"Cut us another slice:

I wish you were not quite so deaf--

I've had to ask you twice!"

"It seems a shame," the Walrus said,

"To play them such a trick,

After we've brought them out so far,

And made them trot so quick!"

The Carpenter said nothing but

"The butter's spread too thick!"

"I weep for you," the Walrus said:

"I deeply sympathize."

With sobs and tears he sorted out

Those of the largest size, 

Holding his pocket-handkerchief 

Before his streaming eyes. 

"O Oysters," said the Carpenter, 

"You've had a pleasant run! 

Shall we be trotting home again?' 

But answer came there none-- 

And this was scarcely odd, because 

They'd eaten every one. 

To finish, I'll post a pic.It was taken a year ago in Temple Bar (Dublin). It's a famous dish over here. Oysters and a pint of Guinness...but no worries! I wouldn't eat them! however my father and my boyfriend love them! hahaha I'm gonna tell them, next time:

You're The Walrus and the Carpenter! xD

But....I hope they get along better! ^^ for my own sake!
(Just kidding :P)

Oysters&Guinness in Temple Bar (Dublin)

Love,

♡Lorena Be-Bop♡

Gratitude is the heart's memory

Hello dearies! I named this post after one phrase, a French proverb: Gratitude is the heart's memory, because today, it's Thanksgiving day! 

This is a holiday celebrated primarily in the United States and Canada. But why not in all the countries? A day of gratitude is always worthwhile. Thankfulness is much more than saying 'Thank you' as we have to. Thankfulness is a way to experience the world, a way to perceive, a way to be surprised. I am a foreigner in Ireland and I was welcomed warmly. It's here where I have a job and I am learning English. I miss my country so much but it's here where I'll achieve my goals.

That being said, Why is Thanksgiving celebrated?

In 1620, Pilgrims hopped over the pond from England to United States by ship, and they disembarked in Plymouth. Pilgrims fled the country because of the beliefs of the Church of England and they wanted to separate from it. They might be considered the first inmigrants in North America.

The Pilgrims settled in what is now the state of Massachusetts. Their first winter was so difficult, because of they arrived in there too late to grow many crops. Without fresh food, many of them died from disease.The following spring the native Indians taught them how to grow corn, that was a new food for them. They showed them other crops to grow in the unfamiliar soil and how to hunt and fish.

Pilgrims were very grateful for their help, that's why they invited the local Indian chief and 90 Indians next autumn. The Indians brought deer to roast with the turkeys and other wild game offered by the colonists. The colonists had learned how to cook cranberries and different kinds of corn and squash dishes from the Indians. 

Next years, many of the original colonists celebrated the autumn harvest with a feast of thanks, it started to be a tradition. After the United States became an independent country, Congress recommended one yearly day of thanksgiving for the whole nation to celebrate. George Washington suggested the date November 26 as Thanksgiving Day. Then in 1863, at the end of a long and bloody civil war, Abraham Lincoln asked all Americans to set aside the 4th or the last Thursday in November as a day of thanksgiving. Sometimes, U.S Thanksgiving Day coincides with my birthday :)

And what about Bombshells? Did they celebrate this wonderful day? Of course, they did!

Check out these funny pics!

Esther Williams

Marilyn Monroe

Virginia Gibson

Shirley Temple

Doris Day

Well, I am not such a photogenic girl, to pose beside a turkey xD nevertheless, I've just cooked one for tonight :) It will go with some mashed potatoes, leeks, glazed onions&carrots and bread rolls.

Ingredients:

1 whole turkey

Juice of a lemon

Salt and pepper

Olive oil

1/2 onion, peeled and quartered

2 carrots

Parsley

Directions: here

My Thanksgiving turkey :)

Happy Thanksgiving Day!

Love,

♡Lorena Be-Bop♡

Halloween vintage cartoons

¡Saludos desde España! 

I am watching Halloween vintage cartoons on Youtube. Hope you like them! :) 

I bought some Halloween sweets and two pumpkin tea lights candle stands in Dublin, last day. 

So cute! :)

Halloween sweets and pumpkin candle stands

My vintage tea set

Hello Dearies! Today I'd like to show you, a tea delph that belonged to my aunt and I inherited it :)

Playing a 'tea party' is one of the memories most cherished between childhood friends, what do you think?:)

Tea table chat

'Tea and crumpets'

Five steps for a tea party:

1. Invite your guests. All of them are very welcome, including your friends, your mum&dad, and/or your stuffed friends as your favorite teddy bear and doll.

2. Make the 'food'. 'Cakes', 'cookies' and 'cupcakes' are the best choices.

3. Throw a tablecloth over the table and set each place setting with a doily under the plate, the saucer with a tea cup in it on one side, a napkin and, depending on what 'food' you will be serving, a fork or spoon. 

4. Make your 'tea' and serve both the 'tea' and 'dessert' to your guests.

5. Enjoy the party with ladylike chatter and giggling. Read your guests a story or two while they eat their 'cakes' and drink their 'tea' with ladylike motions.

Note: All the words in quotation marks, mean an imaginary condition.

What a lovely memory! *-)

Children's vintage tea set

I've just discovered it. Someone is selling a pretty similar set on Etsy, I can't understand how people can get ride of these things, but if you are interested in getting a vintage children's tea set, check it out!

P.S Visita mi Facebop para ver este post traducido

Love,

Lorena Be-Bop

Vintage Argentinian sweets

Las cosas claras y el chocolate...Aguila!

Aguila-Saint advertisement

Aguila-Saint advertisement

Last slogan: 'Las cosas claras y el chocolate Aguila' makes an allusion to the popular saying in Spanish 'Las cosas claras y el chocolate espeso' which means 'Let's get things clear'. Spanish people use the word 'chocolate' and 'espeso', which mean 'thick chocolate', in that saying. It's a long story...he,he

That slogan was the most famous one of the brand called Aguila Saint. This company was founded in 1880 by Mr. Abel Saint in Buenos Aires (Argentina). Firstly, it was a roasted coffee business but it became a chocolate factory later.

It was such a big success that he had to buy a lot in 1894. He rose a big factory where were assembled some workshops for the production and packing of the chocolate and coffee.

Old factory 'El Aguila'

The company achieved and there were lots of offices all around Argentina and Paraguay in 1905. In the 20's, Saint brothers started to make ice creams that's why they created the top company 'Laponia'.

Laponia ice cream advertisement

In the mid 20th century, Aguila-Saint was a top company, with advanced techniques for that time.

They produced nearly 100 different products as chocolate cigarettes, colibrí chocolates, candied fruits, sweets...during the following 40 years. They had their own infrastructure where they packed and printed the boxes and a tailor's shop where they tailored the overalls and garments for the staff. It was a pioneer headhunting firm, because they hired over 1800 people on a permanent basis.

In 1993, Grupo Arcor kept the brand.

Unfortunately, I don't have any Aguila-Saint chocolate bar :( But I made a three layer chocolate cake. It was delicious!!, I was very surprised because as far as you know, I am terrible at making cakes...The curse could have broken... hopefully!

Check it out, this is the recipe (I didn't cover the entire cake with whipped cream because it's sickly sweet for me).

The last piece of cake! :)

P.S ¿Te gustaría leer el post en castellano, entra en Facebop en breve lo traduciré!:)

Love,

Lorena Be-Bop

Cupán Tae

Ireland is a country of traditions. The most famous one is having a tea (or two, or three...). You won't find a work meeting, a convention, or other kind of event that doesn't allow for a morning or afternoon tea break on the schedule. Even in a job interview, the company would offer you a cup of tea. So don't reject it! Irish people take their tea very seriously.

Tea, whose slang is 'cha', was first imported to Ireland in the early 1800's where it became popular with the weathly people. In the mid 1800's, it spread to the rural people and all of Ireland was hooked. Small grocers were opened in the towns and villages and they started exchanging butter and eggs for tea and sugar. As far as you know, nowadays Irish people usually brew strong tea and adding some milk. This is an old-fashioned tradition. The tea that was available to the average Irish citizen was usually of poor quality and brewed strong, therefore it was consumed with plenty of milk.

If you want to know further information of the History of Irish Tea, check it out.

How to brew the best 'cupán tae'?

'Cupán tae' means cup of tea in Irish Language.

1) Fill your kettle with some fresh water (don't reboil)

2) Boil it. 

3) Drop a tea bag into a cup.

4) Pour some water from the kettle into the cup until 3/4 full

5) Allow it to steep for two to three minutes.

6) Use a teaspoon to remove the tea bag.

7) Pour some drops of milk into the cup.

8) If sugar is desired, place one full teaspoon of sugar into the cup with and stir thoroughly.

9) You might like adding some biscuits, a piece of cake or some mini-cupcakes ( as I did) on a plate along with your tea.

10) Enjoy!

A Turkish dish from 1958

Are you hungry? Let's cook!. Today I'll write down a recipe I made yesterday. I was looking for something made with puff pastry... and Voilá! I found this website The Vintage Cookbook Trials.

I have to say, I made my own version and I didn't follow the recipe literally. It was an inspiration. Next picture shows the original recipe:

Source

I always loved the classical puff pastry fruit tart with cream, that's why I chose a rectangular baking pan despite of the fact it should cut into half-moon shapes with a pastry cutter, as you can see. The rest is pretty much the same.

My Borek with cheese

- 2 rolls of packaged puff pastry dough.

- 200 grams (0,45lb) of white cheese.

- 2 tablespoons of olive oil.

- 2 egg yolks.

- 2 tablespoon of milk.

- 500 grams (1lb) of mushrooms (chopped finely).

- 3 tablespoons of minced parsley.

- Spicy paprika (To sprinkle on the dough).

Sauté the mushrooms in olive oil for 10-15 minutes on a low flame, then leave aside to cool. Mix parsley, milk, cheese and yolk of egg together and add the mushrooms. 

Spread one of the roll of puff pastry dough on the baking pan, fill with the previous mix and cover it with the other roll (I didn't grease the baking pan because I put a baking sheet under the first dough). Seal edges with the other egg yolk and sprinkle spicy paprika on the dough. Bake in the oven - 220º- until brown, about 40 minutes.

Can be served hot or cold. I'd rather the cold one. You can accompany the Borek with spicy tomato sauce.

It's such an easy recipe to make, than even a child could cook it! Next I leave you some pictures. Yummy, yummy!