HOME > 翻訳 > The Sweet Life

The Sweet Life

お菓子って本当に不思議な食べ物です。疲れている時や、イライラしている時など、あま~いお菓子を食べるだけで気持ちが優しく、表情は笑顔になってしまいますよね。
ハイ・キャリア閲覧者のみなさんにもそんな素敵Happyな気分になっていただければと、新しいコーナーが誕生しました。
フリーランス通翻訳者としてご活躍中であり、かつお菓子作りのプロでもあるファリア・アンナ・マリエさんが、「季節のお菓子」、「地方ならではのお菓子」、「子供と一緒に作りたいお菓子」など毎月さまざまなテーマでお菓子を紹介しながら、みなさんに「Sweet」なひと時をお届けします。

第3回  Treats for Tots: Maple Pumpkin Muffins

アメリカでは、この時期になるとパンプキンパイやパンプキン・チーズケーキなど、パンプキンづくしになります。そこで、今回の「The Sweet Life」では、そのパンプキンを使った子供向けのお菓子レシピをご紹介します。子供向けに市販されているお菓子には以外と糖分が多く含まれていますが、今回のレシピは砂糖の代わりにメープルシロップ、油の代わりにアップルソースを使い、乳製品や卵を一切使っていないので、アレルギー持ちのお子様にも嬉しい簡単なお菓子です。寒くなってきたこの季節に、お子様と一緒にお菓子作りに挑戦してみては?

After a process of trial and error, with my daughter, Siena, as my guinea pig, I finally came up with a workable recipe for sugar-free, egg-free, and dairy-free muffins that are perfect for little ones. Siena likes to help with mixing, too!
This recipe uses maple syrup as a substitute for refined sugar. Maple syrup is rich in minerals and is a wonderful sweetener for children, with the added bonus of a great flavor that isn't simply sweet. To dress these treats up for adults, try a glaze of cream cheese with maple syrup and a touch of lemon juice for a perfect seasonal treat.
Apple sauce is used here in place of oil and butter, reducing the calories in this snack while adding flavor and natural sweetness. Buy the applesauce (available at National Azabu and other supermarkets selling imported foods) or make your own by simmering apples with a small amount of water until tender and putting them in a food processor. You can replace the oil or butter in many recipes with the same amount of apple sauce. Just be aware that removing the oil or butter from a recipe will often mean that it is best enjoyed the day it is made, as it does not contain the oils which would allow it to remain moist for a longer period of time.
Canned pumpkin was used in this recipe, as I happened to have some on hand, but you could also use peeled, cooked kabocha, put in a food processor and pureed into a paste with some additional water. It should be a similar consistency to apple sauce or slightly thicker.
I hope that you will give this recipe a try, and let the little ones be involved too! Just spread some newspaper on the floor to catch the (inevitable) messes... Happy baking!

Pumpkin Maple Muffins

150g flour
2 teaspoons baking powder
Pinch salt
1 teaspoon cinnamon


50g applesauce
30g maple syrup
75g canned pumpkin
70g soy milk
1 teaspoon vanilla extract
50g raisins

In a small bowl, mix together the flour, baking powder, salt, and cinnamon.
In a separate bowl, mix the applesauce, maple syrup, pumpkin, and soy milk with a whisk for 1.5 to 2 minutes. Add the vanilla extract. Fold in the flour mixture and combine just until mixed, then add raisins. Do not overmix.
Bake at 180c for 15 minutes, remove immediately from pan and cool on a wire rack


Caption 1: A little chef at work!
siena baking赤ちゃん.jpg

Caption 2: Canned pumpkin and prepared apple sauce used for today's recipe.
pumpkin applesauce(缶).jpg

Caption 3: Muffins ready to eat!
muffinsかぼちゃ.jpg


第2回 A Sweet (and Savory) Guide to New York!

前回との間があいてしまいましたが、8月から9月にかけてニューヨークに行ってきました。真夏のような暑さが続いていた東京でしたが、ニューヨークはもうすっかりAutumn in New Yorkという感じでした!8ヶ月ぶりのニューヨーク、日本にはないような大好きなお店を回ることができたので、ここでいくつかご紹介したいと思います。

Stop 1: Sylvia's
328 Lenox Ave, New York, NY
I had been meaning to go here ever since I started living in the New York area 11 years ago, but never had the chance. If you have ever lived in Manhattan, you would understand that making the trek to Harlem (or Brooklyn, or Queens...) just seems like such a journey! So of course, it wasn't until I moved back to Tokyo that I finally made it to this Harlem institution, renowned for its soul food and fried chicken, of course! In Tokyo, KFC is pretty much the only way to get your hands on fried chicken, so I was dying to try something different. Sylvia's has been a destination since it opened 50 years ago, and from the looks of it, has not changed much since the day it opened. The fried chicken was certainly worth the 11-year wait, and came with grits--probably an acquired taste for the Japanese palate, something like oatmeal. The chicken was succulent and surprisingly subtle in flavor, and the warm, buttery biscuits were heaven!
Incidentally, this area of Harlem seems to be undergoing a restaurant renaissance with the opening of Red Rooster a few doors down. Marcus Samuelsson of Acquavit fame recently opened this outpost to much hype and acclaim.

sylvias-fried-chicken.jpg


sylvias-biscuits.jpg


Stop 2: Levain Bakery
167 West 74th St, New York, NY
Although Japan does almost every single baked good to perfection, I do believe that comforting baked goods like cookies and pies are difficult to find. It is almost as if Japanese desserts are so perfect that the "thrown together" quality of cookies and pies is difficult to replicate. My personal favorite has always been chocolate chip cookies, which I often bake at home and conjures up fond memories of my childhood. My grandmother would often bake them for me, and would "hide" them from my grandfather--little did she know that both he and I were privy to their hiding place!
When I am not baking them myself, my go-to place for chocolate chip cookies is Levain Bakery. They are not much to look at, resembling hockey pucks if anything, but I love their heft and gooey deliciousness. They have just the right number of chocolate chips, and are dangerously addictive!

levains-balery.jpg


Stop 3: Billy's Bakery
184 9th Avenue, New York, NY
I have never understood the American fascination with cupcakes, and although Billy's does make quite a few, the dessert that I have always come to Billy's for is Banana Cream Pie. This classic American dessert usually features a custardy banana pudding on a pie crust or graham cracker crust and is topped with whipped cream. Billy's version is built on a pie crust, which I confess has never been my favorite, but the banana filling more than makes up for the lackluster crust. Creamy and light, this is the perfect dessert for any banana lover!
Stop 4: Chikalicious
203 E 10th Street, New York, NY
Last but not least, whenever anyone asks for a dessert recommendation in New York, I always send them here. This is hands-down my favorite dessert destination in the city, run by Chika and her husband. When they first opened the establishment, the idea of a dessert bar with dessert courses seemed a novelty, but they now have a quite established and loyal following. For a taste of her offerings in Tokyo, head over to the Chikalicious outpost in Omotesando.


第1回 Macaron Madness

Welcome to The Sweet Life! 今回このコーナーを担当せていただくことになったファリア・アンナです。まず最初にこのタイトルについてですが、最近日本では「スイーツ」という言葉をやたらと耳にするような気がしますが、実は「スイーツ」と聞く度に少々イラつきます。もちろん英語でもsweetsと言えば通じますが、単純にdessertとか言ってほしいものです。そこで、あえてThe Sweet Life というタイトルを選んだのは、英語でsweetという言葉には「甘い」という意味もあれば「かわいらしい」や「すてきな」、「優しい」など、さまざまな意味があるからです。これから毎月、皆さんと一緒にいろいろな意味での"sweet"を探っていきたいと思います。Let the sweet times begin!

"I've always dreamed of opening a bakery / café/ cake shop (insert some small food-related business here)," people always say when they hear I opened a small pastry shop in New York. "If only you knew...," I often think when I hear this, and I'd like to take a moment to tell you a little bit about how the macaron madness began.

I was five when I made my first batch of baked goods, naturally scones, since we were in England at the time! I have always loved to bake, and continued to love it through elementary school, middle school, high school, and college, but it was after graduating from college that it started to become a serious obsession. When I moved back to Japan after graduation on a scholarship to study Japanese literature, I began studying French pastries once a month with Yasuko Akaba, an enormously talented pastry chef, with whom I continue to study today. Many of the cakes I would later sell in my store started with her, and I credit her for my love of desserts that are "not too sweet", a very Japanese attribute that Americans find bizarre!

After my stint in Japan, I went back to the US to start a doctoral program in Japanese literature at Princeton, and I would often bake something to take to our weekly graduate school seminars. It got to the point that a scholar came to give a talk, and he knew what every graduate student was specializing in, but when he got to me, he exclaimed, "Oh, you're the one who bakes!" I happened to specialize in Natsume Soseki and English gothic novels...

Upon finishing my Ph.D., I decided to follow my sweet tooth to France, and it was there that I had my fateful encounter with macarons. It was actually a happy accident, as I had happened to hear about the opportunity to intern with Pierre Herme, and the only available slot was macarons. To be perfectly honest, macarons are not my favorite dessert, but I muddled through with my atrocious French (it would often take me 10 minutes to formulate a question, by which time the moment had passed!), and came away with the idea that macarons might be perfect for New York, where my husband and I were headed next.

When we moved to New York City in early 2008, macarons were nowhere to be found in most of the US, and only at a few select shops in Manhattan. Seeing an opportunity for a mail order business, I set up an online store, and Little Oven was born! It was definitely a learning experience, as I played it all by ear, never really having worked for an extended period of time in a commercial kitchen. At one point during the Christmas rush, I had five people in the kitchen filling macarons and packaging, as we tried to bake using two home ovens that could only bake 18 macarons at a time. Considering that we needed to bake 1000 macarons per day, it was a daunting task. On days like this, I would jump out of bed at 5am saying "passion fruit" or "pistachio" or whatever macaron flavor had haunted my dreams the night before.

In 2011, I was finally able to open my own little store in Long Island City, New York, and the first thing I did was to buy an oven that could bake 200 macarons at a time! It was truly a tiny store, but a labor of love. I was also pregnant at the time, so there were endless comments about a "bun in the oven at Little Oven".

littleoven store1.jpg

There are countless stories to tell about the adventures of Little Oven, and perhaps they will make an appearance in this column in coming months. From seasonal dessert recipes to sweet treats for tots, this column will be dedicated to all things sweet!
parkwedding.jpg



《 前 1 2


↑Page Top

プロフィール

ファリア・アンナ・マリエ

ファリア・アンナ・マリエさん
日本生まれ。アメリカンスクールを経て、米プリンストン大学英文科に進学。大学卒業後翻訳の仕事を開始し、大学院在学中に通訳デビューを果たす。学業と仕事を両立しながら、趣味であったお菓子作りへの興味を深め、博士課程修了後に「ピエール・エルメ」にスタージュとして参加するため渡仏。その後「リッツ・カールトン」の製菓学校でフランス菓子作りを本格的に学ぶ。半年後には日本に帰国。しかし4か月後にはNYに渡り、念願であったマカロン専門店を出店。出産を機に日本に帰国。現在はフリーランス通翻訳者として活躍しながら1歳の女の子の育児に熱心な良きママでもある。