Chez Terez: March 2011

Mar 27, 2011

LollyCake Ladies

Cake Chick

Ooooh I am thrilled to tell you about a new (ish) venture undertaken by my friend Marielle and her cousin, Jen. I have a hint for you. It involves cake, buttercream frosting, chocolate and sprinkles. And it tastes really, really good. And it comes individually wrapped on a stick!

Last summer our mutual friend, Grandma Rue, offered me a delicious bite of cake bliss after dinner one night.

"What in the heck is this? I love it!" I said.

"It's a LollyCake, my friend Marielle makes them."

Easter Egg Cakes

A few dinners and a few samples later, I knew I needed to see Marielle and learn more about what this was about.

With two brisk cups of Irish Breakfast tea and the studio table cleaned off, Marielle unpacked her bags and spread out her creations:

Welcome Spring LollyCake Assortment

We then got down to business and she shared her story with me.

Last year Marielle and her cousin Jen, both of the South Shore, made a batch of cake truffles for a family gathering. Everyone oohed and ahhed and they were quite the hit, a couple of folks wondered if they took orders. It sort of snowballed from there and before they knew it, Marielle and Jen were fulfilling orders for birthdays, showers, kid parties, family gatherings, etc.

Here's the thing. These are cute (so cute) and they taste really, really good. No lipservice here!

The LollyCake Ladies are open for custom orders; traditional chocolate and vanilla are always on hand. I've had the Oreo and I think that might be my favorite (although I'm waiting for a peanut butter sample, hint, hint). They have a full listing of flavors and decorating ideas on their website here.

LollyCake Bunnies

Marielle said that kids looooove these, obviously, because they are so cute and taste so good. Moms and dads love them because they are a smaller, portion-controlled bit of deliciousness they can feed the kids without worrying they'll overdo it on a regular cake. Party guests love them and are quick to grab their favorite favor and enjoy on the spot or save for later.

If you are in the Boston South Shore area or in Boston-proper, give the LollyCakes Ladies a call. You won't be disappointed.

Sprinkle-Spring LollyCake

XO!! Terez

Mar 25, 2011

16 Bean Salute

16 Bean Dream Mix

Pinto Beans * Small Red Beans * Pink Beans * Kidney Beans * Great Northern Beans * Baby Lima Beans * Blackeye Peas * Small White Beans * Black Beans * Whole Green Peas * Yellow Split Peas * Green Split Peas * Lentils * Chick Peas * Pearl Barley

16 Bean Salute Chicken Soup a la Chez Terez:

One large whole chicken (about 4 pounds)
Carrot
Celery
Onion
Garlic
Whole Peppercorns
Sea Salt
Water to cover

One package Goya's 16 Bean Soup Mix

----->Toss all ingredients -except the beans!- in a large stock pot (roughly chop the carrot, celery, garlic and onion first--but save five carrots and an onion for later in the recipe) and cover with water. Bring to a boil and then reduce to a simmer for one hour. Turn off the heat and then cover the pot and let it rest for 45 more minutes.

----->Meanwhile, pour half of one package of Goya's 16 Bean Soup Mix into a medium sauce pot. Cover with twice as much boiling water, pop on the lid and set aside, soaking beans and peas for about 90 minutes.

------>Back to the chicken! After simmering and resting is complete, strain broth and reserve. Pick chicken apart and toss the rest. Skim the fat off the top of the chicken broth (I find it helpful to put it in the fridge in a shallow bowl for a bit first).

------>Take one more onion and roughly chop, toss it into the empty stockpot with olive oil, salt and pepper; saute until translucent. Peel and chop ~5 more carrots into coins, add to onion mixture and saute one minute more.

------>Drain beans and pour into stock pot, cover with reserved chicken broth (about six cups) and simmer for one hour.

----->Add half of the shredded chicken (save the rest for chicken salad, mmmm) and bring to a simmer again.

----->Ladle, salt, pepper, enjoy!

----->If you are lucky enough to live by a bakery, fresh whole wheat bread and salted butter is delicious as a side. I recommend Clear Flour Bread in Brookline, Mass.

***Life changing. The different textures and and flavors of the beans are subtle and satisfying. Next time I am going to add a couple of cups of chopped kale or spinach for some extra green and flavor.

XOXO Terez