Anyone who has visited our store over the last month will know that we have been excitedly anticipating the wedding of our youngest daughter. Besides the important role of mother of the bride, I was also in charge of the faux wedding cake. Since the bride walked down the aisle in Converse runners and the groom waited for her in North Star high tops, I crafted a special “bride & groom” for the top of the cake.
As I created the cake over the last few weeks, my creative mind has been busy thinking of special ways that a bride and groom can be showcased. I would love to create a cubist “cake” with multiple platforms for artifacts of their relationship. For cheese lovers I am just waiting to be asked to create an edible cheese cake garnished with appropriate fruits and nuts…and, of course, ribbons, pearls or other embellishments. Although the traditional cake hasn’t made as many appearances in the past years, specialized wedding cakes are a wonderful way to celebrate the joining of two unique lives.
That fresh offering of white stuff this week makes us all start dreaming of warm comfort food to counter the last hoorahs of Old Man Winter! I would love to hear what food you long for as winter hangs on!
Yesterday, I left for for work with the promise of split pea soup for supper. I brought home the fixings for it the day before from our store, The European Pantry: Saborot split peas, Wagoner’s dry cured bacon and a smoked sausage…gelderse rookworst. All the ingredients except for the sausage and salt went into the slow cooker:
- 500 gm split peas
- 2 litres water
- 1 onion or leek chopped
- 250 gm Wagoner’s dry cured bacon in small pieces
- 1/4 tsp Italian herb mix
- 2 dashed ground pepper
- 1 tbsp chopped fresh parsley or 1/2 tsp dried
- 1 clove garlic
- 2 cups cubed potato (1 inch pieces)
- 2 carrots scraped and cut into coins
- 1 Gelderse Rookworst Smoked sausage cut in coins added a half hour before serving
- salt to taste
Follow the guidelines of your slow cooker for times. I started the soup on high and dropped it to low later. When I came home the bacon was melting into the soup and the peas were so soft I just had to whisk them slightly. Sabarot peas are the secret there. I have never cooked split peas that dissolve so nicely. Just a bit of salt and we were bringing our soup bowls up to the pot. Crusty rolls and crackers, a glass of milk…..mmmmmm!!
I would love to hear what Old Man Winter inspired in your kitchens this week! Or if you are one of our readers in sunnier climes…what are you cooking these days??
We have a special on English cheeses. Buy two and receive a third package of selected cheeses FREE!