bittersweetbaker

Raspberry Trifle

In Uncategorized on April 12, 2012 at 6:46 am
From Food Photography

A couple months ago, my mother convinced me to watch Dancer in the Dark. I was hesitant at first – she’d told me it was a sad movie, and I was in no mood to cry. But I acquiesced.

It turns out that Dancer in the Dark is one of the most beautiful movies I’ve ever watched.

Such simple, unadorned editing makes the film remarkably realistic. There’s no background music save for when Selma (the main character) daydreams, no Hollywood style filming or cuts to different angles. It’s as if I’m filming Selma myself, camera set to video mode and presence kept secret. And because of that sense of intimacy, the film is all the more powerful.

Selma’s dream sequences reveal the way she perceives her world and its people –with too much faith and so much more credit than they deserve that she never quite seems connected to the same blunt reality the filming captures. Her earnestness and unfailing honesty instill a sense of resigned desperation, of repressed outrage at how ruthlessly she is wronged.

Simplicity left me stunned. It made my emotions painfully stark, painfully raw. Sometimes, it is most effective.

Gingerbread Pumpkin Cheesecake

In Cakes, Frostings and Icings on January 1, 2012 at 9:35 pm
From Recently Updated

December evenings were made up of the type of nights that creep in, slowly dousing the world in darkness. No one notices the gradual shift in lighting until suddenly, windows no longer frame the outside world but reflect the life inside instead. White walls become stark and clinical under harsh fluorescent lighting, and edges and angles become more pronounced without natural light to soften their outlines.

New Year’s eve arrived in much the same fashion, catching me unawares. I was sitting by the fire when I decided that the year had fizzled out almost as quickly as the spilled champagne at the dinner table, and was left saddened by the realization that I could do nothing to rein it in.

But today, already living my first day of the new year, I realized that I’ll forever remember 2011. It was a recipe book of tea green frosting sandwiched between pepper biscuits, of giant cookies in celebration of a blogoversary, of yeast-raised doughs, and of ice cream. I’ve documented my year in recipes.

Gingerbread Ice Cream

In Ice cream on December 2, 2011 at 5:57 pm
From Adriana Baking

Late into the summer, Jana from Zuckerbaeckerei emailed me asking if I’d be interested in guest posting for her in preparation for Christmas. I didn’t hesitate in writing back right away to accept.  Because she blogs in German, she explained that she would translate my post for her readers. You can read my post in German on the 19th here!

I knew that I wanted to make a recipe of my own to share (though I haven’t had much practice doing so), and that I wanted the recipe to embody wintertime. I wanted it to emulate the sharp spiciness of gingerbread and the frigidity that blankets the world come December.

Though winter has made its presence clear with its bitter wind nipping color into my cheeks and forcing me into thick sweaters, my insatiable craving for ice cream has remained as strong as it was last summer.  It was with that realization that I found myself trying to replicate the exact taste of gingerbread in hopes of transforming it into ice cream. And my experimentation worked.

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