Listeria Hysteria

And really, should we be blamed for being hysterically paranoid about the tainted meat recall from Maple Leaf Foods? Since the "scandal" broke out in the news, I have been wracking my brain to recall whether my family has consumed any of the recalled & voluntary recalled products. The only thing I can think of is a pizza luncheon that was part of a summer-fun rewards program at work. Did I eat the pepperoni pizza? Oh dear.

At the slightest hint of nausea last night...and other gastrointestinal symptoms that I won't mention here, I became near hysterical. Faster than lightening, I was on my laptop trying to get more information, but sadly the offerings came up short. With 29 cases being conclusively linked as of today, and an additional 30 under investigation, it's enough to make me swear off even smelling pepperoni for the rest of my life! This sort of reporting, however, is creating a state of panic. The facts need to be put out there: Who is likely to be most affected by listeria, what is the likelihood that treatment will succeed in curing the ailment, what percentage of people who contract listeria recover fully? We're focusing on the most negative statistics, and although we need that information, we also require the more optimistic facts. Please please please put those out there for the nervous nellies like me!

As for the blind trust we've always put into the likes of Maple Leaf Meats/Schneiders, well I'll certainly think twice before buying any of those products again. If you visit the JM Schneider website, you'll see that "J.M. wouldn’t make or sell anything he wouldn’t be proud to serve to his own family. He insisted on using only the finest cuts of meat, trimmed by hand, and natural spices and seasonings. He believed in craftsmanship and followed time-honoured recipes using traditional methods " Hmmmm...it looks like someone wasn't taking ol' man Schneider's insistance very seriously & fell asleep at the wheel. However, I'll take Mr. Schneider's advice & I will purchase only the finest cuts of meat, season them myself & server THOSE to my family. In a pinch, forget that processed stuff...it'll be all-natural peanut-butter-jelly-time.

My sincere condolences to those who have been affected by this horrible situation. I wish the rest of you good health.

Back to school blues

It's more like "starting school for the first time blues". This is the day I've been dreading for just over four years - the day my baby girl goes to junior kindergarten. My heart breaks just thinking of it! Oh yes, I hear you hollering at me to get a grip & keep it together. Hah! Easier said than done, my friend. How can I possible get a grip when I've always kept my children perfectly coddled in my little cocoon? How in the world am I supposed to drop her off & say goodbye without a wavering voice and eyes brimming with tears? How??? There must be some sort of prescription med out there that'll do the trick. (Note to self: investigate prescription meds for moms of children going to school for first time.)

She's ready to go to school. She's been ready & willing for a while now. I'm the one who's kept her close - allowing her only a ballet class & a community centre art class. Those were tough enough on my fragile nature - allowing my child to attend a class ALONE for a full 45 minutes! They didn't even allow me the courtesy of a peep hole so I could have a gander from time to time at how she was doing.

Oh this is torture! Maybe a nanny-cam....yeah...that might do the trick. Or I could send her to school with a wire-tap. Yeah, I could be onto something there.

I've got to snap out of this. She's doing what so many other children will do, have done, and will continue to do - go to school. And I will learn to deal with it. In the meantime, I'll try to prepare myself so when it's my son's turn next September, I won't be quite so close to a nervous breakdown.

Wish me...uh...her luck.

My not-so-secret Rum Cake recipe

It's perfect...well, at least according to me & my dad. He's put in an order for rum cake for his 70th birthday. Honoured? Hell yeah, baby! Who knows, I may even open up a rum-cake kiosk. Okay, that's pushing it. So, a promise is a promise. I agreed to post my rum cake recipe when I felt it was good enough to post & here I am. Before I begin, I'd like to preface it by informing you that it's time-consuming & ever-so-slightly nerve wracking. But please don't let that discourage you, for once you sink your teeth into this delicacy, you'll realize the reward was well worth it.

Steph's Rum Cake Extraordinnaire

Part 1 - Sponge Cake (taken from my mom's recipe)
12 large eggs
2 cup granulated sugar
1 cup vegetable oil (I use canola!)
rind of 1 lemon
8 teaspoons baking powder (I know it seems excessive)
2 cup sifted flour

Preheat oven to 350 degrees celcius. Beat together eggs, sugar, oil, lemon rind & 4 teaspoons of baking powder & mix well. By hand, stir in the flour & remaining baking powder. Pour into greased & floured pans (8 or 9") & bake for 45 mins to 1 hour (until a cake tester comes out clean). Allow to cool completely before removing from pans.

Part 2 - The Rum Syrup
1/2 cup rum
1/3 cup water
1/2 cup sugar

Note: If you like things to be a bit more rummy, be more generous with the alcohol.

Mix together all ingredients in small pot & bring to a boil. Stir continuously until all the sugar is disolved. Set aside to cool completely.

Part 3 - "La Crema" aka the pastry cream
3 tablespoons granulated sugar
3 egg yolks
3 tablespoons flour
1/2 teaspoon vanilla extract
2 cups whole milk
1 tablespoon butter
2 oz. baking chocolate (grated)

Note: I make two batches - one with the chocolate & one without because a traditional rum cake has a layer of each. You'll be left with some pastry cream, but scooping it up & indulging is part of the fun!!!

Place sugar, egg yolks, flour & vanilla in saucepan & mix well. In separate saucepan, scald the milk. Very slowly, pour milk over yolk mixture & beat constantly with beater or wire whisk. If making "chocolate crema", add the grated chocolate at this point. Continue cooking on low heat with a wooden spoon until boiling point. Then continue cooking for 3-4 minutes longer. Remove from heat &
stir in butter. Pour into bowl & press plastic wrap over top. Chill for 3-4 hours in refridgerator.

Part 4 - The icing on the cake
2 cups heavy whipping cream
1/4 - 1/2 cup confectioner's sugar
1 tsp. vanilla extract

Note: I use a whipped cream frosting becuase it's light. Some people prefer to use a gelatin/whipped cream method. My advice is to go with whatever floats your boat.

In small bowl, beat cream, sugar & vanilla with electric beater until stiff peaks form. Makes about 4 cups. Chill until ready to use.

Let's assemble this thing...
Once you've turned the cakes out of their pans, slice each in half so that you have 4 pieces. Place the first slab on a serving platter. Using a skewer or toothpick, poke holes all over the slab of cake, then begin to sprinkle it with the rum mixture. Use a spoon so that you don't oversaturate the cake. Allow it to soak in for a few minutes. Spread the crema over top (if you're using vanilla & chocolate, I use chocoalte on the first layer). Place another slab of cake on top of the crema. Repeat the same process (poke holes, sprinkle with rum), then top with vanilla crema. Repeat process again, so you're alternating the creama. Once you have the last layer on the cake (do not sprinkle the last layer with rum!!!), cover it with the icing. To make the cake truly authentic, you'll want to decorate the sides with slivered almonds or hazelnuts (I much prefer hazelnuts). Let it sit in teh refridgerator for a few hours. If you can make the cake a day in advance, all the better! The flavours will blend & the rum will soak through the cake. You'll be left with a little piece of rum-cake nirvana.

Good luck with the recipe...and enjoy!