I don’t know about you, but for me the holiday season means baking – a lot. I have found that there is something very satisfying and comforting in baking a cake, especially during the festive season. It relaxes me and it allows me to be creative and to show the others how much I care about them. Moreover, as I gather my ingredients, get my tools ready and butter and flour my baking pans, my mind journeys into the past and memories, some seemingly long forgotten, come back to life and to me. I think baking is a personal enterprise by definition. Whenever I bake I like to reflect on what that particular recipe means to me. I also like to think of the earliest recollection I have of baking that cake/those cookies. Despite my best intentions, sometimes the memories are scarce. Thankfully, on many occasions, there are plenty of things I remember. Such is the case with the cake I am going to write about today: my mom’s spice cake.
Today is Halloween, and we’re about to say farewell to October. Where has this month gone? I don’t know. These past few weeks have been very busy for me, and sadly I have been further and further away from the kitchen. Still, I wanted to make a pumpkin pie to celebrate fall – and what better way to make a pie than to use fresh pumpkin, and thus to make use of one of the most popular fruits of the season?
Last week I came across a great sale on strawberries at the local grocery store. I bought several packs with the intention to make a quick dessert out of this gorgeous ruby summer fruit. A couple of days passed though, and I was out of ideas. I wanted to make something quick yet also meaningful – a dessert which told a story about me and my culinary experiences, but also celebrated summer and one of its best fruit offerings. Finally, my memories came to the rescue: I was going to recreate the strawberry mousse I used to eat as a child.