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Maker of the Month Recipes

Maker of the Month – Nathan Hoskins

March is upon us, best viagra sovaldi people! The sun and warmth keep getting a little closer – at least on the westcoast (sorry everyone else!) and with that, physician comes the blooming of cherry blossoms, buy and a new feature on Oh Lovely Bows! I call it –  Maker of the Month. Basically, it is a way to connect with the creatives in our community, step inside their world, document what they do – ie: their creative process, and then showcase their skills here on the blog. And let me tell you something – people who create, are beautiful to watch in their environment.

I am beyond thrilled to be able to do this and can’t wait for the months to come, to see what I can learn and share with all of you! Having a creative community is incredibly important for me – I believe we grow the most when we are willing and able to share our skill sets, our dreams, and our ideas with other creatives around us – this is where our work gets richer. ‘Maker of the Month’ was born from me desperately wanting to give makers, like myself, a place to share what they do, and hopefully connect with other makers, thus creating a community – something I didn’t have in China. Bringing people together and making things by hand is what fuels me creatively, and I hope it can give you something too.

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Without further ado, I give to you our first Maker – Nathan Hoskins, The Baker. Not only is Nathan incredibly talented on many different platforms, he’s also a very good friend. Him and his wife, Vanya, live in East Vancouver with their beautiful daughter, Primrose, and are expecting a second child in the summer. Nathan is in full-time school to become a Registered Nurse, and on his time off (which isn’t very much) he bakes. He bakes a lot. And he bakes beautifully. He also happens to be very good at home-brewing beer and dabbles in making things from leather. Pretty cool.

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We were lucky enough to be invited into his home, share the afternoon with him and his family, and watch him, in his element, bake us an unbelievably delicious dessert called ‘Dark Cherry Dutch Baby’. Not only is it a great name, the result was seriously yummy, and so pretty to photograph.

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This is a type of sugar called ‘Indian Jaggery Sugar’. How pretty is that? He talks more about why he uses it down below.

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**Here is the recipe, written by Nathan

Dark cherry dutch baby – Adapted from ‘Smitten Kitchen’

3 large eggs
2 Tbsp sugar*
3/4 cup all purpose flour
3/4 cup milk
4 Tbsp salted butter
2 cups cherries**
1/3 cup sliced almonds
1/4 tsp almond extract
1/4 tsp vanilla extract
1 lemon, for zest and juice
Powdered sugar

Serves 2-4, depending on your appetite and self-control.

Preheat your oven to 425F.  Toast the almonds in a 12 inch cast iron pan until deep brown and aromatic.  While that’s happening, whisk together eggs, sugar, flour, milk, almond extract, vanilla extract and zest from 1/2 of the lemon.  Once toasted, move the almonds out of the pan and put the butter in. Once the butter has melted toss in your cherries as well.  Let them sizzle and heat through for a few minutes, and then pour your egg mixture on top.  Bake for 20-30 minutes, or until the cake is dark golden and the cherry juices are dark and gooey (I bake mine closer to 35 and let the edges start to caramelize.)  Remove from oven, and finish with a good squeeze of lemon, almond slices and a toss of powdered sugar.  Serve as fresh and hot as possible, to whomever you love most in life.

*Because I live in Sunset Neighbourhood, Indian jaggery sugar is readily available. If you can find it, use it.  This sugar has a much richer flavour than standard white, and can be grated or chopped easily.

**Frozen, fresh and canned cherries will all work in this recipe.  I’m going to be honest with you though, I prefer frozen cherries for this dish.  They are juicier, and get the most gooey.

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While you have this dish baking – Nathan suggests going out and trimming some fresh cherry blossom branches  (if you are lucky enough to have them in bloom) to have on the table. Totally unnecessary, totally beautiful.

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Putting on the finishing touches.

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Patiently waiting. Tea and coffee are great accompaniments to this Dutch Baby treat. The nice thing about it, is that it’s not very sweet – so it could be a breakfast food, perfect for a Sunday brunch.

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Q&A with Nathan:

How did you get into baking?

I got into baking because I am a serial hobbyist.  I have picked up more hobbies than I can count. I went crab fishing once, played ice hockey twice, bought and used a chin-up bar a handful of times, and worked with leather for a very short season.  Baking (and brewing beer), changed that for me, because finally I could consume the fruit of my labour.  As long as I can chew my own food, I will bake.

What is the first thing you remember baking?

The first thing I can remember baking was a blackberry puffed pastry tart.  It was intense. Five hours of prep and baking to produce six little tartlets.
Do you have any baking cookbooks that you would suggest to people wanting to jump into baking?
A friend introduced me to ‘Baking by James Peterson’, and that recipe mentioned above, seemed like a logical place to start.  I would recommend that book to anyone, in any stage of their baking journey.
Thanks Nathan!!

 

We were so thrilled to have Nathan as our first ever Maker of the Month. He was so fantastic to watch and photograph while he made his beautiful creation, and we were so happy to be able step into his world and document the process. How fun!

Enjoy this short but sweet video and look for more of them as we continue to meet and work with all of the makers around our community. Also – make this dessert, it was so good. Then enjoy it with the ones you love, indeed.

xo

Cori Anne