Lifestyle_NovDec2023_Final _Online

RECIPES
Anna Olsen’s Baking Wisdom
The Complete Guide: Everything You Need To Know To Make You
A Better Baker (With 150+ Recipes)
By Anna Olsen
Review and Recipe Selections by SUE GORDON
Whether you’re new to
baking or a seasoned
expert, this hefty
464-page how-to tome
has plenty to offer as
it guides you through
simple to difficult baking experiences.
Early chapters in the beautifully
organized Baking Wisdom, by renowned
Canadian celebrity chef Anna Olsen,
outline the essentials of baking with
informative tips. She then moves through
pies and tarts; pastries; cakes; custards
and creams; confections; cookies and
bars; and ends with breads.
Olsen’s instructions include clear and
easily understood steps. I tried the two
recipes we’ve included here, with an eye
on useful items for the upcoming holiday
season. I found her baking times consistently
accurate and trustworthy. Anna
has ranked these two as “simple” and I
would agree, especially given how clear
her directions are. The book includes
many that are “more involved” or “complex”
but she also includes “bites of wisdom”
that refer back to earlier chapters
that carefully outline specific and sometimes
challenging techniques. Anna also
shares how to store your finished products
and it is a good idea to read all the
steps before you start. Refrigeration time
for cooling is part of many of the recipes,
so get some shelf space ready.
The following recipes turned out well for
me. They had strong visual appeal on the
table, and both had rich, unique flavours.
I served the Torta Tenerina for guests and
for a more holiday look, I garnished the
cake with some sliced strawberries and
sparkly sprinkles. That worked well, but I
have no doubt the blueberries and blackberries,
as shown in the book, would also
be perfect. I sent part of the Torta home
with our appreciative guests.
When I made the Snowball Cookies a
couple of days later, I rolled more than a
few in icing sugar for tasting but put the
rest in the freezer for the holidays. We
loved them and, as Olsen points out, a
little jar of these would make a lovely
hostess gift.
Each recipe has an outstanding
photo of the finished product, something
I really appreciate. Baking Wisdom is the
kind of cookbook that you can enjoy
reading for pleasure while learning about
the art of baking. If you’re like me, you’ll
be dreaming about what to bake next.
Flourless Chocolate Torta Tenerina
This dense and rich single-layer chocolate cake
hails from Ferrara in the Emilia region of Italy,
and it is for the true chocolate lover. Making
this cake is similar to making a brownie, except
that whipped egg whites are folded in before
baking. The result is a cake that
is more delicate and refined
than a brownie but still intensely
chocolaty, fulfilling to serve on
its own or with a handful of fresh
berries.
MAKES: one 9-inch (23 cm) torte
SERVES: 12 to 16
PREP TIME: 20 minutes, plus
chilling
COOK TIME: 25 minutes
SIMPLE
BITES OF WISDOM:
How to melt chocolate (p. 41),
How to whip egg whites (p. 34)
INGREDIENTS
12 oz (360 g) dark baking/
couverture chocolate
2/3 cup (160 g) unsalted butter,
cut into pieces
2/3 cup (140 g) granulated sugar
½ cup (60 g) Dutch-process
cocoa powder
2 Tbsp (15 g) cornstarch
½ tsp fine salt
2 Tbsp (30 mL) 2% milk
4 large eggs, separated, at room
temperature
SUE GORDON has taught baking to high school
students, including running an alternative school’s
commercial bakery in Carcross, Yukon. Now a
retired nurse and educator, she is enjoying trying
new things in her kitchen and garden.
1. Preheat the oven to 350°F (180°C). Grease a
9-inch (23 cm) springform pan. Line the bottom
of the pan with parchment paper and coat the
sides of the pan with sugar, tapping out any
excess.
60 LIFESTYLE LifestyLe November/December FEATURING EATDRINK 2023 NOVEMBER/DECEMBER 2023