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The Loving Spoonfuls Cookbook
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In Carol Sevitt's The Loving Spoonfuls Cookbook, based on the popular cooking show hosted by David Gale, grandmothers from around the world share their recipes and memories. Read more about these amazing women below and check out David Gale's cheesecake recipe...
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Greek, Italian, Polish, Chilean, Parsi, First Nations. Wherever they're from there are some things grandmothers seem to have in common—they're wizards in the kitchen, mixing love and wisdom in with soups, pies and potatoes, and are often the unsung heroes of their families and communities. |
Jean Lumb, for example, is a Chinese Canadian Popo whose skill in the kitchen is matched only by her political savvy and passion for family. Born to immigrants in B.C. in 1919, Jean helped lobby Prime Minister John Diefenbaker to change immigration law. Her efforts led to the reform of the Immigration Act, allowing Chinese families to join their relatives already in Canada. While taking part in history, Jean also managed to raise six children, help run a store and develop a killer recipe for shrimp and scallop chop suey.
Winnie Field is another grandmother who did extraordinary things, both inside and outside the kitchen. A war bride with four children, Winnie kept her family in touch with their British heritage by making dishes like steak and kidney pie. But before coming to Canada, Winnie was an outspoken hero of the Second World War. Her story inspired writer Tom Kneebone to pen a play about her called The Light In Winnie's Window starring Dinah Christie.
Another Bubbi with an incredible past is Pearl Geneen. Pearl not only made wonderful food for her own family but also ran a cooking school and cooking store in Toronto for fellow gourmands. Pearl's passion for great food is reflected both in her dish for garlic-stuffed potatoes and in her daughter Lucy Waverman's career as a food writer, columnist and editor.
While you'll have to pick up the book to get these—and other—amazing grannies' recipes, for the moment tempt your palete with host David Gale's own recipe for cheesecake:
Shortbread Bottom Apple Cinnamon Cheesecake
"I found this recipe about ten years ago in Vancouver and have adapted it over the years. It's a cheesecake, an apple pie and a shortbread cookie all in one—people love it! I get a bit fancy with the whipped cream at the end of this recipe. I put the whipped cream into a decorating bag and make stars over the whole top of the cheesecake. It looks great and it hides any imperfections that might have happened during baking. You can use whipped cream in a can if you want to save time. Enjoy!"—David Gale
INGREDIENTS
Pastry:
9 tablespoons butter, softened
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups all-purpose flour
Filling:
2 large Golden Delicious apples
1/2 cup water
1/2 teaspoon ground cinnamon
3/4 cup sugar
3 egg yolks
1 (250-g) package cream cheese
1 teaspoon vanilla
3 egg whites
Topping:
1 cup dairy sour cream
1 teaspoon sugar
1 teaspoon vanilla
1 cup whipping cream
Ground cinnamon to taste
INSTRUCTIONS
- For Pastry: beat butter and sugar until light. Beat in vanilla and salt. Gradually beat in flour until mixture is crumbly. Press crumbs on bottom and three-quarters up the sides of an 8-inch, lightly buttered springform pan. Bake at 400° F for 10 minutes. Place on wire rack to cool. Reduce oven heat to 350° F.
- For Filling: peel, core and thin-slice apples. Combine water and cinnamon in saucepan. Add apples and simmer for five minutes or untiI apples are just tender. Drain apples well and let cool.
- Beat sugar, egg yolks, cream cheese and vanilla until smooth. In medium bowl beat egg whites until stiff. Fold into cream cheese mixture.
- Arrange apples on cooled pastry. Carefully pour cream cheese filling over apples. Bake at 350° F for about 50 minutes or until set. Remove from oven and cool on wire rack for 30 minutes.
- For Topping: combine sour cream, sugar and vanilla; spread over top of cheesecake. Return to oven for five minutes. Cool completely on wire rack, then refrigerate. After the cheesecake is completely chilled, beat whipping cream until stiff in a medium bowl (chill bowl and beaters in freezer for 1/2 hour prior to beating). Serve the cheesecake with a dollop of whipped cream dusted with cinnamon; makes six to eight servings.
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