Wednesday, July 28, 2010

Markets Markets everywhere... and a pancake recipe!

A quick reminder that The Boho Kitchen is always open for your orders. We're taking orders no matter how large or small for your meetings, parties and events, birthdays, christenings, and weddings! Just use our Enquire or Order tab to email us! Or contact us via or by phone at 0879524926.

Great news. The Boho Kitchen will be holding a stall at the 184th Iverk Show in Piltown in County Kilkenny.

The Iverk Show is Ireland's oldest agricultural show and will attract a large crowd. Come out to see many local food producers and some of our finest farmer's fare!

In addition, The Boho Kitchen may also be attending the upcoming Tramore Surf and Sea Festival in September as well as the Savour Festival in Kilkenny. We'll keep you updated!

As promised, I have a recipe for you today! Also, a tip.

I was asked about my swirled color cupcakes and how that's done. Simply use a small paintbrush and paint several lines in various colors straight up the sides of your pastry bag before adding the buttercream to pipe. It will result in continued colored swirls!

My daughter's birthday breakfast was buttermilk pancakes. Now, she doesn't really care. However, I'm happy to take any special event and turn it into a good reason to have a pancake breakfast!
Now, these are proper America griddle cakes, pancakes... not what the Irish frequently refer to as pancakes, which are simply crepes. These are thick and fluffy and dying for butter and maple syrup... and *gasp* perhaps a side of fried pig!

Plain and Simple Buttermilk Pancakes
2 cups AP flour
2 tbsp sugar
4 tsp baking powder
1 tsp baking soda
1 tsp sea salt
2 cups of buttermilk (or if you have no buttermilk, add 1 tbsp vinegar per cup of regular milk and let sit for 5 minutes)
4 tbsp of melted butter
1 tsp of vanilla
2 large eggs, beaten


Begin to heat a lightly greased skillet to medium heat, favor the low side (out of 6 settings I use setting 3).

Sift dry ingredients (flour, sugar, baking powder, baking soda, salt) into a large bowl.

In a seperate bowl, whisk together the eggs, buttermilk, melted better and vanilla.

Combine by slowly mixing the wet ingredients into the dry ingredients, folding slowly to avoid overmixing.

Using an ice cream scoop or ladle, scoop approximately 1/2 cup of batter out per pancake.

Leave to cook until the top side forms a bubble surface, and then flip.

Keep warm until eating, or eat immediately. Sometimes I preheat the oven to a low temp so I can stick them in there to keep them warm. Pancakes are best eaten hot!

Smear in butter and maple syrup (even if its that Lyle's maple flavored stuff) and consume immediately. Happily wrap around a sausage or a few strips of streaky bacon first. nom nom nom!

Thursday, July 22, 2010

Color swirls

Looking for something fun for your next party? Color swirls!

Wednesday, July 21, 2010

Cupcakes! and the 1M swirl

I recently had an order of four dozen cupcakes for a 30th birthday. I was thrilled as I've just received my 1M wilton tip and I wanted to see how wonderful these swirls would turn out. The hype turned out to be worth indulging!

Beautiful. I look forward to icing cupcakes with this tip on site at upcoming markets!

A traditional, simple wedding cake

Firstly, sorry for the lack of recipes lately. I promise some pancakes this week. I found the best buttermilk pancake recipe to make for breakfast this morning. You see, my firstborn bouncing baby girl turned 3 today. Yes, 3. I'll refrain from saying "terrible three" even though the last few weeks have given some truth to that nickname. Two was easy. However, all the things that make three hard are what make three beautiful, and what make Jane a funny, clever, and intelligent individual.

Anywho, enough about my personal life, on to what I know you care about most. Cake.
I recently did three cakes and an additional individual gluten free cake for a friend's boyfriend's brother's wedding (get that?). I didn't place the cake on the stand but did deliver to the mother of the groom in the beautiful Maryborough House in Douglas, Cork.

I will always take wedding cake orders. I don't do cakes for a flawless appearance-- before that comes out wrong, I only mean to warn off brides would would wish to purchase a flawless, expensive, but tasteless cake easily carved into a perfect block. It's important to be that my cakes are delicious and moist. My wedding cakes are delicious and reasonably priced.

Topper was provided by the bride and groom.

The top tier was chocolate, the middle vanilla and the larger bottom cake was a traditional fruit cake. All but the fruit cake were layered with buttercream and then crumbcoated in white chocolate ganache. The fruit cake was covered in almond paste and all cakes had a final layer of marshmallow fondant.
Each cake is wrapped in ribbon chosen by the client with flat bows and topped with handmade ribbon roses provided by me and placed on the cake by the client.

Saturday, July 10, 2010

Dunmore East Food, Fish and Fun Festival

I've been neglecting my followers but I have to admit, its been a busy month. We've finished the remodel on our kitchen, and just in time for an incredibly sucessful run at the Dunmore East Food, Fish and Fun Festival. We set up as the sun broke through the clouds and spent the whole day meeting lots of interesting people and making new friends through the sinful spread of fudge brownies, white chocolate and pecan blondies, cupcakes freshly iced, chocolate chip and sugar cookies and cherry crumble bars. Can't wait for our next day out under the gazebo. By then we're hoping to have a more flashy set up! Big thanks to Nancy Cox, a fellow US expat who helped me out all day for the price of a delicious plate of paella from Azzuro.

I wish I could update better on the festival but I was so busy spreading sweet treat love that my only views were on a single bathroom trip and waiting in line for my lunch! I'm ashamed I missed out on all the great other vendors out on the day.

One of our cakes here from The Boho Kitchen was also seen recently in an issue of the Waterford News and Star for the grand opening of An Croch Amach, a new youth cafe in Kilmacthomas, County Waterford.

We've had quite a few cakes in the last few weeks, check them out at picasa.

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