Hello people. How have you been? My apologies for being so slow to add content these last few weeks. I've been busy busy taking care of the gym, running, studying français, making my debut as a back up dancer in the Montreal Burlesque Festival (what? see photo below) and planning my wedding (it's going to be vegan, don't tell my family!). It drives me a little crazy not to be able to work on more food projects, what with the market being in full swing and all. But what can you do? Seasons come and seasons go. Part of the beauty of trying to eat locally grown produce is that you appreciate it all the more, knowing it'll only be around for a handful of months when it's at its peak. Peaking right now? Cranberries. $2/pound at Jean Talon. I had a chance to pick some up and make this cake yesterday, and couldn't be more pleased with the results.
I've actually never used fresh cranberries before. My family was a cranberry-sauce-in-a-can kind of family. Plop a big cylinder of canned cranberry jelly on to a plate at Thanksgiving, slice it up and call it good. So what was I to do with these lovely cranberry gems? Internet searches came up mostly with sugar overloads and heavy use of the usual boring cake ingredients; white flour, eggs, butter...yawn.