Author Archives: jlammerts

My secret weakness: chocolate…

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Not any chocolate, mind you. Call me a snob, but for what little amount of chocolate I will allow myself every day (because of those calories threatening to stick to my hips!), it has to be special, rich, dark and intense. Chalk it up to my European upbringing, where I was spoiled into assuming that Swiss chocolate was “the standard.” I am still dreaming of those creamy, rich, dark “Feodora” and “Hachez” bars of my childhood…

What’s coming close here and now? Certainly Godiva truffles – so, yes, I am a fan of those (for my birthday and such – not everyday!). Recently, one of their advertisements caught my eye, and I was surprised to see that all these little gems are still made by hand, one by one… Here is their educational video.

And here are some fun facts about their signature flavors!

Praline:

When the personal chef of the Duke of Plessis-Praslin accidentally spilled melted sugar over ground almonds, the Duke found the results so delicious that he named then after himself, “Praslin,” which was then smoothed out to “Praline.”

Ganache:

A smooth, creamy mixture of chocolate and cream which also supposedly was invented by mistake when the apprentice of a 19th century chocolatier spilled hot milk over several tablets of chocolates. The master scolded his apprentice “Ganache” (French for moron or idiot), but was appeased when he tasted the result which has since become a mainstay for patissiers and chocolatiers alike.

Truffle:

The chocolate truffle borrowed its name from the Black Truffle mushroom from the French region of Perigord, a luxury item of the high cuisine. Why? They look pretty much alike – although a chocolate truffle hides a flavored creamy filling under its hard shell.

Admit it: your mouth is watering by now…!!

A new cakemaker “on the block!”

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There are still courageous people “out there” in our wedding vendor community, despite the disastrous effects of the COVID-19 pandemic. So courageous (or audacious?) that they start a new business right now. You read correctly. Patisserie chef Janay McCullough is opening an offshoot of her Avocado Catering company: Avocado Baking – dedicated to uncompromisingly modern and bold cake designs. And since what’s underneath that pretty exterior matters at least as much, here are her – equally bold – flavors!

Avocado Mojito: Moist vanilla cake, avocado citrus mousse, fresh mint, sweet Swiss meringue buttercream; a fun, refreshing flavor perfect for warm weather and adventurous eaters. It does not have a strong avocado flavor, rather it adds depth and fat to help balance the acidic citrus and fresh mint.

Berries & The Bees: Our signature, moist vanilla cake with salted honey roasted strawberry compote filling and sweet Swiss meringue buttercream. The ultimate crowd pleaser with fresh, bright strawberries, roasted with local honey, which lends a buttery note to the berries.

Chocolate Lovers: Vanilla cake, rich and silky fudge filling with sea salt, dark chocolate Swiss meringue buttercream. The perfect balance the dark chocolate. This flavor is for the serious chocolate lover.

High Tea: Delicately flavored earl grey tea cake, salted caramel, lemon zest Swiss meringue buttercream. The floral flavor of bergamot, a citrus that tastes like a cross between a lemon, orange, and grapefruit, lends itself well to the sweetness of our caramel. For adventurous eaters with a caramel addiction!

Tiramisu: Vanilla cake, soaked with boozy-coffee tiramisu syrup, with a cream cheese and espresso Swiss meringue buttercream. Our take on a classic favorite!

Now that you know what’s INSIDE, here is what the outside might look like:

Virtual game night!

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Not only for Father’s Day – what about a virtual game night on Zoom with your friends? I collected a few popular options for you!

Cards Against Humanity

While I personally am admittedly not a fan, I know a LOT of people who are!

If your virtual event is adults-only, you could play a game like Cards Against Humanity. PlayingCards.io offers a free version called Remote Insensitivity enabling you to play on your phone while you video chat on the computer. Just text everyone the link to your personal game room and voila – let the games begin!

Bingo

If you are a Bingo fan, a website like My Free Bingo Cards is for you – either to play a traditional game with a virtual caller, or to play a custom Bingo game with a theme (a movie or TV show that your group likes). Small prizes for the winners make it all even more appealing!

Trivia

You can still work on your trivia skills with proper social distancing. For a game on Zoom, there is a  random trivia generator – just start asking questions. Have each person send their answer in the Zoom chat at the same time.

DIY project with your kids: a whimsical mailbox

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Collaborate with your youngsters to turn your run-of-the-mill mailbox into a little piece of art and make your mail carrier’s jaw drop! Just be aware that for this project it is necessary to wear a face mask – so it’s only suitable for kids old enough to do that and use a spray paint can responsibly.

Here are the supplies you’ll need:

Medium-grit sandpaper

Painters masks

Painters tape

Aluminum primer

Metal paint spray paint in the beautiful color of your choice

First of all, outfit all participants with protective masks, then start sanding off rust and old paint from your mailbox.

Next, you need to cover house numbers and the mail flag with painters tape (older kids can do that!).

Spray on aluminum primer and allow it to dry.

Then, apply the metal spray paint and let it dry completely. AND THEN the real fun begins! Have your young artists decorate your mailbox – easiest way is using stencils. Want to go one step further? Make a sculpture of your mailbox! Get inspired:

Clownfish
Piggy
Woof!

And the results? WOW!!

How did Father’s Day come into being – do you know?

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Per Wikipedia, Father’s Day is a day of honoring fatherhood and paternal bonds, as well as the influence of fathers in society. In Catholic countries of Europe, it has been celebrated on March 19 as Saint Joseph’s Day since the Middle Ages. In America, Father’s Day was founded by Sonora Smart Dodd and celebrated on the third Sunday of June for the first time in 1910. It is held on various days in many parts of the world all throughout the year, often in the months of March, May and June.

On June 19, 1910, the very first Father’s Day celebration was held at the YMCA in Spokane, Washington, by Sonora Smart Dodd whose father, a single parent, had raised his six children there. She felt that fathers should have a similar holiday like Mother’s Day to honor them, and on June 19, 1910, sermons honoring fathers were presented in churches throughout the city.

Ms. Dodd raised awareness for the new holiday at a national level with the help of those trade groups that would benefit most from the holiday, for example the manufacturers of ties, tobacco pipes, and any traditional presents for fathers. 

 In 1966, President Lyndon B. Johnson issued the first presidential proclamation honoring fathers, designating the third Sunday in June as Father’s Day.  Six years later, the day was made a permanent national holiday when President Richard Nixon signed it into law in 1972.

So – now you know! What are you doing for Father’s Day?

Delicious home-made dips

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As promised, here are more ideas for your upcoming (small…) summer gatherings, especially for bridging the time from guest arrival to food coming sizzling hot off the grill!

Nothing is better to keep guests entertained than delicious snacks – these days served as “portion packages…” – but just as yummy. A fresh dip goes with so many things – from celery and carrot sticks to pretzel rods, toasted baguette slices to breadsticks.

Get inspired by this relaxed approach to mixing a fresh dip!

First: select your base, be it a creamy (full-fat) yoghurt, creme fraiche, or sour cream.

Next: stir in fresh chopped herbs, and let your own preference guide you. The sky is the limit: chives, parsley, cilantro, sage… whatever you have on hand, BUT fresh!

Then: season to taste! Salt, pepper, cayenne are a must. Balance the taste with acidity with a squeeze of lemon or lime.

Finish: by adding an eye-catching garnish on top – crunchy nuts, for example, also add texture.

Now that you’ve gotten the hang of it – what about a dessert dip of your own creation?!

Gummy Bears!

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The gummy bear we all love originated in my native Germany as “Gummibär” (gum or gummy bear), or – much more popular in the endearing form – as  “Gummibärchen” ([little] gum or gummy bear). As Gum arabic was the original base ingredient used in the gummy bear recipe, the little guys are still carrying the term gum or gummy in their name. The company that invented the original gummy bear was founded by confectioner Hans Riegel in Bonn (and called Haribo) in 1920. Riegel wanted to offer a “children’s article,” and two years into his new company, in 1922, inspired by the trained bears at street festivities and county fairs in Europe through to the 19th century, he invented the Dancing Bear (Tanzbär), a small, inexpensive, fruit-flavored gum candy treat for children (and adults alike), which was much larger in form than its later successor, the Gold-Bear (Goldbär) which we are enjoying today. Even during the horrific economic crisis in Germany in the late 1920s and 1930s, Haribo’s fruit-gum Dancing Bear treats remained affordably priced for a mere 1 Pfennig, (roughly – half a US penny!) in pairs, at kiosks. In 1967, the smaller version of the Dancing Bear was invented – the gummy bear we can buy today as “Haribo Goldbär.” It is certainly one of the most successful (and beloved…) candy products EVER!

With the success of the gummi bears, many similar products have followed – gummy candies  that look like animals and other objects: rings, worms, frogs, snakes, hamburgers, cherries, sharks, penguins, hippos, lobsters, octopuses, apples, peaches, oranges… So, what’s YOUR favorite?

Music by the Espiritu Ensembles

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Today I would like to “tip my hat” to a longtime collaborator who has become very dear to me over the years, cellist Suellen Primost, leader of the Espiritu Ensembles.

Suellen is not only a talented musician, through and through and an expert in non-Western music with an extensive repertoire – I admire her as much for who she is as a person. Always in harmony and at peace with herself, she creates an atmosphere of quiet joy for all around her, and that is truly a rare gift. When she fell seriously ill, she accepted it with her usual grace and composure – and then, by a sheer miracle, she recovered, and lately she has even gotten back to playing her beloved cello. I have learned a lot from her, and now I would like to share with you all a sample of her music. Enjoy!

Photobooth fun. All virtual!

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Hard to believe, but one company here in the Bay Area has found a way to take photobooth fun “all virtual!” – Giggle & Riot. Here is how it works.

Want to book? Contact [email protected]!

OR would you rather go for some simple, informal fun? That works, too. Make a DIY backdrop (e.g. paper flowers strung on fishing line)

… craft a few fun props…

… and take selfies! That’s it – then share online or on a photo sharing app. So easy these days! Have fun!

Dessert for Father’s Day (or any day…)

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As promised, here come more ideas for a leisurely Father’s Day meal (or Fourth of July brunch, or BBQ, or or or…) – super easy to make and great to prepare beforehand!

ML212H9

No-bake personal cheesecakes

Need: muffin tin with 8oz cups – lined with plastic wrap.

Finely grind 13 Graham crackers (7oz) with 3 tbsp sugar in a food processor, mix with ½ stick of melted unsalted butter. Distribute mixture between 6 of the prepared muffin cups, press firmly into bottom and place muffin tray in freezer.

With electric mixer, beat 1 cup of heavy cream to stiff peaks, set aside. Mix 10 oz of softened cream cheese with 6 oz of crème fraiche and 2/3 cup of sifted confectioner’s sugar; carefully fold in the whipped heavy cream and distribute among the prepared muffin cups. Freeze until firm (at least 30 min).

When ready to serve, lift cheesecakes out of the muffin cups (using the plastic wrap), set on plates and top with fruit or preserves of your choosing.