A sweet prelude to St. Valentine’s day

Valentine’s Day is nearly here! I feel like I’m just putting away  my sequins from the new year! I will say, “Vday” has a special place in my heart for a couple reasons: the first is that I love anything that inspires kindness and “spoiling” of any sort; second, if it wasn’t for me trying to be a cool girlfriend who went camping under the biggest super moon in 200 years, Luna, my daughter, wouldn’t be here…so the day has become very special to me.

I love history and the origins of things so I thought I would share my favorite version of how Saint Valentine’s Day came about.

It is argued that it’s one of three Saint Valentines (the first two were beheaded and were martyrs). The third is the story of a Roman who helped Christians escape harsh Roman prisons. They were beaten and tortured and starved in such places, so Valentine helped them avoid such a fate. In doing so he himself was caught and put into the very prison he was helping others avoid. During his prison stay he was visited by the jailers daughter and the two fell madly in love. They began writing letters to each-other in secrecy. The last letter he wrote before he was put to death he signed ,”from your Valentine” a phrase we still use today. By the Middle Ages he would become one of the most popular saints because of his heroic nature…and now we have a day dedicated to him!

That is thought to be the origin of the Valentine’s Day and what spurred the tradition leading to the second biggest day for cards in the year, Christmas of course being first.

Now I’d like to introduce you to the lesser known Mother of Valentine’s Day; Esther A. Howland.  Howland began selling the first mass-produced Valentine’s Day cards in the 1840’s. She made elaborate hand-made masterpieces with real lace, ribbon and colorful pictures. Today an estimated 145 million Valentine’s Day cards are sent each year!! Another little fun fact: women purchase 85 percent of all Valentine’s day cards. I would have never guessed!

(Heavenly sweets fit)

I hope you enjoyed that little history snack: now for the real treat!

Cream cheese stuffed chocolate covered strawberries!

I will give you a twist on a classic that is sure to dazzle anyone on the receiving end of these, or treat yo-self!

All you will need is fresh large strawberries, and your favorite chocolate.  I recommend a very nice chocolate you would eat yourself all on its own.

And a brick of cream cheese

Powdered sugar

Vanilla extract

Piping bag or sandwich bag with a corner cutoff

Sprinkles

Simply wash and dry your strawberries and core the center of them, making a cup out of the strawberries.

Set aside

Whip the entire 8 oz package of cheese cheese with 2 cups powdered sugar and a tablespoon of vanilla. Whip until light and silky. Taste it and make any adjustments you see fit.

Using a Piping bag, fill the strawberries with the cream cheese mixture making sure the top is flat.

Freeze for 30 minutes to make sure the filling is firm or Refrigerate for 4 hours

Melt your chocolate of choice on a double boiler or in 30 second increments in the microwave until melted.

Carefully remove from microwave.

Stick a tooth pick in the pointed end of the strawberry the dip in chocolate enrobing the entire thing.

If you choose to add sprinkles, have them in a bowl on the ready and quickly drop it in the sprinkles after enrobing.

Return to the fridge on a parchment-lined cookie sheet for at least 20 minutes until the chocolate is set.

Then devour! Or share…the choice is yours!

Allysun The Uhmayzing” is a “momprenuer”who owns Madam Confection.She is an award-winning Pastry Chef who is passionate about great food.

She can be reached at madamconfection@gmail.com

On Facebook and Instagram as Madam Confection

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A great non-edible recipe for “Deer food” from Allysun the Uhmayzing

(A great non-edible recipe)

Christmas is Practically here! Have you done all your shopping? Wrapped all your gifts? Decked the halls? Dressed the tree? Christmas cards? 

At my house this year we did it all and did it early! All my gifts are wrapped, ouse is nearly completely decorated, we hand made gifts this year, something I have personally wanted to do for YEARS! But I never seemed to find the time, so for that, I’m proud! Luna is five this year and I think I finally got it down! 

Luna’s dad has a coworker that dresses as Santa and makes house calls and the last three years he has come to the house to personally visit Luna and bring her a gift. She hasn’t always been the biggest fan of Santa but last year she warmed up and this year she’s excited about her visit. 

I remember as a child asking my mom for proof that Santa existed so that I could take the proof to school and show my not-so-convinced friends. My mother went to great lengths to help me prove it: everything from boot prints on the fireplace to hand-written notes in glitter pens…all to keep that dream alive for me.  To this day I love it! I’m a big fan of Santa and the spirit that he brings, so I have handed down the tradition to my daughter.  Now she can tell the doubtful that she knows him personally and he shows up to her house. 

One of my absolute favorite traditions of all time is of course is baking Santa’s cookies! Everybody bakes them and leaves them out with milk for Santa BUT everyone forgets the hardest working team on the planet! The reindeer! 

This was another one of my mom’s fantastic holiday traditions on which I look back fondly: on Christmas Eve, right before bed, we would make our Reindeer food and spread it out all over the lawn in our footie pajamas.  My sister and I would be sure to cover every inch of the lawn and this year I think Luna is old enough to start this tradition! 

My moms recipe for reindeer food is as follows:  (please folks don’t try to taste: this is non-edible for us humans)

4 cups oats 

½ cup glitter

1 cup shredded carrot

1 cup small diced apple 

1 cup sugar 

½ cup sprinkles of your choice 

Mix until evenly blended 

Then put on your footy pajamas 

Go outside and liberally spread on your lawn or drive way or throw it on your roof, where ever you suspect the reindeer might land.                                                                                                    

I hope that you make this and share this tradition with the littles in your life, I think time spent together and traditions that are remembered are the best gifts to give.
                                                                                                                               

I wish you a happy holiday and a fabulous NEW year! 

Allysun The Uhmayzing” is a “momprenuer”who owns Madam Confection.She is an award-winning Pastry Chef who is passionate about great food.                                               She can be reached at madamconfection@gmail.com
Have an extraordinary day! 
Allysun The Uhmayzing
(951)380-0247
Executive Confectionaire at Madam Confection
https://www.facebook.com/madamconfection/https://www.instagram.com/madamconfection/

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December already! Christmas is right around the corner and the race is on! There are so many things to do, cards to write, pictures to take, gifts to wrap, plans to make and parties to attend!

It’s one of the busiest times of year for me and it seems like everyone I know feels the same way, so I invite you to take some time for yourself and enjoy a cup of hot chocolate.

I was reading recently about Japanese Tea ceremonies and the mindfulness used in preparing the cup of tea. It’s a fascinating ceremony and I want to take the same principles and apply it to hot chocolate.

The Japanese tea ceremony can be summed up by the Zen phrase “ichi-go ichi-e”, which means “one time, one meeting”. This phrase is to help us remember a few key points; first, to take stock in the beauty and uniqueness of the present moment: secondly, that life is ever-changing and impermanent. This really struck me and I must say I really love the whole idea of finding beauty in the simplicity of making a hot drink and appreciating that specific moment. Looking around, absorbing your surroundings being present. It’s a great way to stop the chaos for a few minutes and slow down!

The best part is that this ritual can be shared. In Japan, this would usually be performed by two people who would create no less than an “experience” from the simple and ordinary act of drinking a cup of tea. This shared moment between people is special and unique; it can never be replicated, and the beauty of being “in the moment” and appreciating who you are with at that moment is so special. WIth that, I say, gather your favorite people and make some tea, or hot chocolate and think about the preparation, savor the smells, feel your surroundings, and appreciate those by whom you are lucky enough to be surrounded. Sip together and take a mental note of this moment in time.

Hot chocolate in itself is pretty old; archaeologists have found evidence that Mayan chocolate consumption occurred as early as 500 BC, and historians have speculated that it may predate the Mayans. But the Mayans were not drinking what we have today; it had things like cornmeal, chili peppers, water, and other ingredients and was drank cold. It was reserved for royalty and the supremely wealthy and was an acquired taste due to the unavailability of refined sugar.

Fast forward to 1828. December already! Christmas is right around the corner and the race is on! There are so many things to do, cards to write, pictures to take, gifts to wrap, plans to make and parties to attend!

It’s one of the busiest times of year for me and it seems like everyone I know feels the same way. So I invite you to take some time for yourself and enjoy a cup of hot chocolate. I was reading recently about Japanese Tea ceremonies and the mindfulness to prepare the cup of tea. It’s a fascinating ceremony and I want to take the same principles and apply it to hot chocolate.

The Japanese tea ceremony can be summed up by the Zen phrase “ichi-go ichi-e”, which means “one time, one meeting”. This phrase is to help us remember and take stock in the beauty and uniqueness of the present moment. Secondly, that life is ever-changing and impermanent. This really struck me and I must say I really love the whole idea of finding beauty in the simplicity of making a hot drink and appreciating that specific moment. Looking around, absorbing your surroundings being present. It’s a great way to stop the chaos for a few minutes and slow down!

The best part is that this ritual can be shared. In Japan, this would usually be performed by two people, who would create no less than an experience from the simple and ordinary act of drinking a cup of tea. This shared moment between people is special and unique, it can never be replicated and the beauty of being in the moment and appreciating who you are with at that moment is so special. So gather your favorite people and make some tea, or hot chocolate and think about the preparation, savor the smells, feel your surroundings, and appreciate who you are lucky enough to be surrounded by. Sip together and take a mental note of this moment in time.

Hot chocolate in itself is pretty old and archaeologists have found evidence that Mayan chocolate consumption occurred as early as 500 BC, and historians have speculated that it may predate the Mayans. But the Mayans were not drinking what we have today it had things like cornmeal, chili peppers, water, and other ingredients and was drank cold. It was reserved for royalty and the supremely wealthy and was an acquired taste due to the unavailability of refined sugar.

Fast forward to 1828, Coenraad Johannes van Houten developed the first cocoa powder-producing machine in the Netherlands. It revolutionized cocoa and opened the doors to refined chocolate with its ability to separate the fat from the seeds giving us the coco powder we have today.

My gift to you this holiday season is a recipe for my version Parisian Hot Chocolate. It’s a Mayan twist on a French favorite and frankly, it puts all other hot chocolates to shame with its rich, silky, complex nature; it really is something worth savoring.

Parisian Hot Chocolate:

1 ½ cup whole milk

½ cup heaving whipping cream

Pinch of salt

2 teaspoons powdered sugar

½ teaspoon espresso powder

Pinch of Cayenne pepper (optional)

8 oz of 70% bittersweet chocolate chopped

Pinch of cinnamon

⅛ teaspoon vanilla extract

Step 1: Simmer the milk and cream with the vanilla,  Add cayenne pepper, espresso powder, cinnamon, and salt. This allows the spices to bloom and fully develop their flavors. DO NOT BOIL!

Step 2: Add the chopped chocolate and take off the heat.

Step 3: Slowly mix until everything is incorporated and is smooth and silky.

Pour into cups and top with whipped cream.

*Notes: use high-quality chocolate, I love Guittard for two reasons; it’s easily accessible in most grocery stores and it is very fine quality for the price point.  If you don’t feel like making a special trip to the store, any chocolate will do.

Full-fat milk is important! The body of this drink depends on the fat from the milk and cream.  Dn’t Skim!

Allysun The Uhmayzing” is a “momprenuer”who owns Madam Confection.She is an award-winning Pastry Chef who is passionate about great food.

She can be reached at madamconfection@gmail.com

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Allysun The Uhmayzing, owner of “Madam Confection” writes the first article of her bi-weekly food column.  This week’s visit takes us to: The Early Bird Cafe, a family-owned and operated restaurant.

Please welcome Allysun with your positive comments!

Editor’s note: Our article last week was supposed to highlight this most amazing artist and pastry chef. Unfortunately we fell short of our editorial standards: in the article, we referenced non-existent pictures and gave the impression, by omitting such pictures, that we were representing Allysun and her family in a laughable manner. I take full responsibility for the gaffe, and offer my apologies to Allysun, her family and our readers. Below is the picture we should have run: it is of a four year-old Allysun baking with her grandfather.

Now, I can only say that I hope our readers will enjoy the first of a bi-weekly column from one of the truly most “Uhmayzing” people I’ve ever met: Allysun The Uhmayzing. Take it away Al…

-Mark

Located at: 220 S Lyon Ave # H, Hemet, CA 92543, behind the Walgreens on Lyon and Florida

Hours are: 6 AM – 3 PM Seven days a week

Each family member plays an integral role at The Early Bird: they play to their strengths. Elbia is the accountant, dealing with finances and scheduling, her husband Joe who, in the 5 minutes we met while he was delivering ingredients to the kitchen, did a stand-up comedy routine! He wants the world to know that Early Bird Cafe is,”The BEST thing to happen to this valley!” 

The pride that they all take in their establishment shows.

Azcune is the younger sister by 18 years and lovingly refers to her older sister Elbia as her “sister/mom.” she runs social media and provides warm service at the diner. 

The challenges of working with family are worth the rewards of being free and being your own boss. This family has an entrepreneurial spirit and works hard together despite the challenges of continuing to provide hand-made food, cooked with love that you can taste. Their dad opened his restaurant when Azcune was five, and she is proud to be continuing that legacy.

“We make a great team, we treat our employees like family and our customers over the years have become like family, We are a Christian Restaurant and the public receives it well: they like that we are open with our faith,” says Azcune.

They are all Christians: “John 3:16” is displayed on their front door and on the back of their shirts. Elbia explained that it was after the passing of her mother she felt lost and was seeking comfort. She says she found it in this verse, that it helped her cope with her loss, and that it also is what inspired her to stencil it on the door and on the shirts of her staff. She also said that she, “…respects everyone and their values,” and doesn’t, “…push my beliefs on anyone.” 

They are known for their bread pudding, baked fresh daily, and they also have a large menu with something for everyone. The entire family pride themselves on cooking from scratch, using fresh ingredients, made to order. The first time I ate here, I was immediately impressed and the difference is palatable. I had the Eggs Benedict and it was excellently prepared, the portion was generous and my entire breakfast was under 12.00! 

“Allysun The Uhmayzing” is a “momprenuer” who owns Madam Confection. She is an award-winning Pastry Chef who is passionate about great food.

She can be reached at madamconfection@gmail.com

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