Episode 21: Baking for Hygge

This is our first episode discussing gluten free baking. Unfortunately, the baking audio for this episode was lost and couldn’t be recovered, but we hope you enjoy our discussion of Jessie Sheehan’s incredible Flourless Hazelnut Nutella Cake nonetheless. We go over what gluten is, what ingredients it’s found in, and some easy approaches for GF baking newcomers.

https://www.jessiesheehanbakes.com/2017/10/31/flourless-hazelnut-cake-with-nutella-whipped-cream/

It's the middle of winter in the Northern Hemisphere and we could all use a little hygge: the Scandinavian concept of convivial and contented coziness. In this episode we make a Swedish cinnamon roll, or kannelbullar, and discuss all our favorite bakes for filling your home with coziness.

All about one of our favorite baking ingredients, citrus fruits! We adapted Sophie Faldo's (Great British Bake Off) Ode to the Honey Bee entremet into an Ode to Citrus. 

In this episode, we discuss how we develop recipes, something we’re now doing for work! Plus, we practice recipe building by making a cake that came to Roxanne in a dream.

Chocolate ft. Sohla El-Waylly:

https://www.youtube.com/watch?v=XXnlVlkkkxM

Chocolate Fudge Blackout Cake:

https://www.kingarthurbaking.com/recipes/chocolate-fudge-blackout-cake-recipe

Sweet Tart Passion Fruit Curd:

https://www.garlicandzest.com/sweet-tart-passion-fruit-curd/

Disclaimer-laden and high on sugar, we’re coming at you with our first episode about plant-based baking. We cover the basics of vegan bakes and make a plant-based pavlova!

Article on militant white veganism from Lakota Law: https://www.lakotalaw.org/news/2018-12-12/veganism 

Cupcake Jemma Recipes mentioned:

https://www.youtube.com/watch?v=QECjltYhwYg

https://www.youtube.com/watch?v=Zj9wbbPKMIU

Sourdough part two of who knows how many! This episode features an interview with our dear friend and sourdough enthusiast Toby. We also made the Sourdoughnuts from Bon Appetit’s “It’s Alive” youtube series - twice! 

Check out Toby’s work! https://www.sartorialsquonk.com 

Brad & Claire Make Sourdoughnuts: https://www.youtube.com/watch?v=fzDwiw7xIHE

Reddit recipe: https://www.reddit.com/r/bon_appetit/comments/cm08w3/sourdough_donuts_the_recipe/

Let’s blast the past! In this episode we discuss mid-20th-century American recipes and bake Jessie Sheehan’s incomparable and high femme silver cake. Sources:

https://www.jessiesheehanbakes.com/2018/05/19/silver-cake-with-pink-frosting/

COOLEY, A. (2015). To Live and Dine in Dixie: The Evolution of Urban Food Culture in the Jim Crow South. University of Georgia Press. Retrieved November 12, 2020, from http://www.jstor.org/stable/j.ctt17573sg

https://www.smithsonianmag.com/history/how-enslaved-chefs-helped-shape-american-cuisine-180969697/

https://www.nationalgeographic.com/news/2014/3/140301-african-american-food-history-slavery-south-cuisine-chefs/

https://blogs.scientificamerican.com/food-matters/eating-jim-crow/

Happy Halloween & Blessed Samhain! This episode is all about our relationships to food and sacred rituals. We discuss Hoodoo offerings, Samhain, Día de los Muertos, and Shinto buddhism. We also made funnel cake, a traditional dish of Finnish Mayday celebrations. For patreon subscribers, we’ve released some bonus footage about the Hungry Ghost Festival and bread-loving faeries.

Sources:

https://www.hoodoofoundry.com/the-ancestor-altar/

https://en.wikipedia.org/wiki/Hoodoo_(spirituality)

http://missionaryindependent.org/conjurecookoff.html

http://missionaryindependent.org/hoodoo-heritage-festival-workshops.html

https://en.wikipedia.org/wiki/Day_of_the_Dead

https://spiritspodcast.com/episodes/dia-de-los-muertos?rq=day%20of%20the%20dead

http://www.theafromystic.com/blog/2017/11/4/a-veneration-prayer-to-invoke-the-ancestral-spirits

http://blackyouthproject.com/how-learning-to-work-with-my-ancestors-created-a-relationship-of-reciprocity-and-parental-support/

https://podcasts.apple.com/us/podcast/msf-podcast-05-hoodoo-black-southern-spirituality-conjure/id1506840626?i=1000472248624

We're back! Thank you to everyone for tuning back in for season 2. We recorded this episode and the following one remotely at the beginning of the COVID19 outbreak, so apologies for the audio quality. It will greatly improve starting with the episode 3 of this season! In this episode we catch up with some exciting updates, discuss Roxanne's fraught sourdough experiments, exalt the glory of the savory bake in all its forms, and bake a bacon and venison pie together. 

In our Season 1 finale we discuss our families' Christmas baking traditions, Roxanne quizzes Fiona on various culture's traditional winter baked goods, and we rhapsodize over the lovely panettone we made! 

Chrusciki: