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Czecholslovakian Baked Doughnuts

(recipe courtesy of Christine Deschatelets)

2 medium white potatoes, peeled and quartered

1 cup milk

1/4 cup warm water from cooking the potatoes

2 large eggs, beaten

3/4 cup lard or shortening

1/2 cup sugar

1 tsp salt

4 1/2 cups all-purpose flour

2 1/4 tsp active dry yeast

Topping

1/2 cup sugar

1 tsp ground cinnamon

3 tbs cup melted butter

Cook potatoes in boiling water until tender. Pass through a potato ricer and set aside 1 cup to cool.

Place potatoes, milk, water, eggs, lard, sugar and salt in the pan of a bread maker. Cover with flour and place yeast on top. Set machine to “Dough” function.

When dough is ready, turn out onto a lightly floured surface, kneading in a little more flour, if necessary, to form a workable dough. Roll to 1/2-inch thick and cut using a 2 1/2-inch doughnut cutter. Place on greased baking sheets. Cover with lint-free kitchen towels and let rise until almost doubled (about an hour in a warm place). Bake at 350F for 15-20 minutes, until lightly golden. Brush warm doughnuts lightly with butter and dip in cinnamon sugar.

Root Vegetable Pave

3 medium carrots, peeled and finely sliced

2 medium parsnips, peeled and finely sliced

2 celery roots, peeled and finely sliced

1 fennel bulb, trimmed and finely sliced

1 turnip, peeled and finely sliced

3 shallots, peeled and finely sliced

1 bunch parsley, finely chopped (leaves only)

7 tbs flour

1 3/4 cups cream

1/2 cup or more finely grated parmesan

kosher salt/fresh ground pepper

Line a 10-inch springform pan with parchment paper (nothing fancy, just stuff in a large piece to contain the liquids).

In a very large bowl toss together all the vegetables and parsley. Sprinkle with flour, along with about half a dozen five-fingered-pinches of salt, ten turns of the pepper mill, and toss to coat. Add 1 cup of the cream and toss again.

Cover bottom of springform with a generous layer of the veg. Sprinkle with a bit of salt and pepper, drizzle with cream, then add a sprinkling of parmesan. Continue layering to the top, pressing down. Finish with 1/3 of the parmesan.

Bake at 350F for 70 to 90 minutes, until vegetables in the centre are soft to the tip of a knife. Cool completely and refrigerate overnight to set.

To serve, remove ring from pan and peel away parchment. Slice into wedges and place on a baking sheet. Reheat just as many as you need (restaurant tip) in a 350 oven, until warmed through.

Note: If you prefer a more rustic, loose dish, just bake in glass baking dishes and let cool for 15 minutes before serving.

Banana Oatmeal Muffins

1 1/2 cups all purpose flour

1 cup rolled oats

1/2 cup light brown sugar

1 tsp ground cinnamon

2 tsp baking powder

1 tsp baking soda

1/2 tsp kosher salt

2 large eggs

1/4 cup vegetable or canola oil

1/4 cup milk

1 tsp pure vanilla extract

3 large mashed bananas

3/4 cup milk chocolate chips, chopped pecans or walnuts (optional)

In a large bowl, whisk together flour, oats, brown sugar, cinnamon, baking powder, baking soda and salt.

In a separate bowl, whisk together eggs, oil and milk and vanilla. Add mashed bananas and stir to combine. Add to flour and oat mixture and mix with a fork until just combined. Fold in chocolate or nuts, if using.

Line or grease 12 regular muffin cups and fill 3/4 full. Bake at 400F for 18-20 minutes, or until a tester inserted into the centre of the muffins comes out clean.

Swedish Meatballs

3 oz (2 slices) fresh white bread

1/4 cup milk

3 tbs clarified butter

1/2 small onion, finely chopped

pinch, plus tsp kosher salt

3/4 lb lean ground beef

3/4 lb lean ground pork or veal

2 large egg yolks

about 12 turns of a pepper mill

1/4 tsp ground nutmeg

1/4 tsp ground allspice

1/4 cup flour

3 cups beef stock

1/4 cup whipping cream

canola oil for cooking meatballs

Tear bread into small pieces, place into a small bowl and drizzle with milk. Set aside.

Into a large frying pan over medium low heat, add butter. When hot, add onions together with a pinch of salt. Sweat until soft, then remove from heat and set aside.

In the bowl of a stand mixer, add bread mixture, ground meats, egg yolks, seasonings and onions. Turn to medium speed and beat for 2 minutes.

Form mixture into 25-30 1-oz meatballs, placing them on a baking sheet.

In batches, fry meatballs over medium-low heat. Cook until golden on all sides. Remove, using a slotted spoon, to a casserole dish and place in a 350F oven to finish cooking (to an internal temperature of 160F).

Meanwhile, reduce heat under pan, melt remaining butter and add flour. Whisk until light brown, about 1 or 2 minutes. Gradually add beef stock, whisking until sauce begins to thicken. Add cream, whisking until sauce reaches the consistency of gravy. Adjust seasoning. Pour over meatballs and serve with egg noodles and sour cream.

Sweetheart French Toast

(makes about 12 3-inch hearts)

1 can (370 ml) evaporated milk

3 large eggs

1 tbs brown sugar

1 tsp ground cinnamon

1/4 tsp ground nutmeg

pinch kosher salt

6 slices sourdough bread

In a medium bowl, whisk together evaporated milk, eggs, sugar, cinnamon, nutmeg and salt. Slice bread into triangles, or cut into heart shapes using a cookie cutter, and dip into egg mixture.

Heat a griddle over medium heat and add a pat of butter. Brown toast on both sides and serve with butter and your favourite syrup.

Notes: Using evaporated milk, which is thicker than milk by a factor of about four, coats the bread beautifully instead of sogging into it like a sponge. Bread choice is also important. A sturdy sourdough loaf or challah will hold up when wet. Sandwich slices will always disappoint.

Oatmeal Pancakes with Bananas and Raisins

1 cup quick oats

1 cup flour

3 tbs brown sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp kosher salt

2/3 cup plain yogurt

1 cup milk

2 large eggs

1/2 tsp vanilla

1/2 cup raisins

2 bananas, mashed

2 tbs butter, melted

In a medium bowl, whisk together first 7 ingredients. In a separate bowl, whisk together yogurt, milk, eggs and vanilla. Combine wet mixture with dry until just blended. Fold in bananas, raisins and melted butter.

Brush a griddle, set over medium-low heat, with vegetable oil or melted butter. Pour about 1/3 cup of batter onto griddle for each pancake. Cook until bubbles form on top and bottoms are golden. Turn over and cook until golden, about 2 minutes on each side.

Apple Oat Bran Muffins

2 cups all purpose flour

1 1/3 cups oat bran

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

2 large eggs

1/2 cup brown sugar

1 1/3 cups buttermilk

6 tbs canola oil

1 Fuji (or other) apple

In a large bowl, whisk together flour, oat bran, baking powder, baking soda, cinnamon and salt.

In a second large bowl, whisk together eggs brown sugar, milk and canola oil. Add to the dry mixture and bring together with a fork until just combined.

Core and cut apple into 8ths, then thinly slice. Fold into batter. Divide batter into 12 prepared or lined regular muffin tins and bake at 350F for 20-22 minutes, until a tester inserted into the centre of the muffins comes out clean.

Allow to cool for a few minutes, then remove from pans onto a wire cooling rack to cool completely.

Bubble and Squeak (serves 4)

2 cups peeled and diced rutabaga
2 cups peeled and carrots, peeled and diced
12 medium potatoes, peeled and diced
3 1/2oz butter
1 bunch kale (or 14 oz Brussels sprouts or Savoy cabbage) finely sliced

Bring a large pot of boiling, salted water to a boil and cook the rutabaga for about 10 minutes. Add the carrot and continue to cook until tender, then drain. Meanwhile, in a separate pot, cook potatoes. Drain and allow the vegetables to steam off some of their moisture.

Mash or run cooked veg through a food mill (the latter is preferable if you have one).

In a non-stick pan, melt the butter over medium heat. Add the kale and cook about 3 minutes. Add the mashed veg. Fry, patting together. Season to taste with salt and pepper. Continue cooking, stirring every minute, until hot throughout and beginning to take on a golden crust.

Parsnip and Fennel Veloute

about 3 liters homemade or organic chicken stock

1 1/2 large yellow onions, chopped

1 large leek, white and light green parts only, sliced

4 large parsnips, chopped (discard tough core)

1 fennel bulb, trimmed, quartered and chopped

1/2 cup butter

3/4 cup flour

kosher salt/fresh ground pepper

Note: Keep chicken stock hot on the stove in a separate pot.

Add parsnips and fennel to a medium pot and add stock to cover. Bring to a simmer and cook until vegetables are just barely tender to the tip of a knife (par cooked).

In a large, heavy-bottomed, pot over medium heat, melt butter. Add onions and leeks and cook, stirring with a wooden spoon, until tender. Add flour and stir to thoroughly coat onions and leeks and cook the flour. Add a couple ladles of stock, stirring, until it’s a thick, bubbly paste. Add the parsnips, leeks and the stock they cooked in, stirring as it comes back up to a simmer. Keep adding ladles of hot stock until you reach a “creamed soup consistency” (no kidding, that’s what he said).

Allow soup to simmer, stirring occasionally, until veg is very soft. Puree, using a hand blender, and return to heat. Add stock, if needed, and season with salt and pepper.

Pictured with a toasted, smoked gruyere "cracker" and apple garnish.

Baked Brie with Blueberry Shallot Relish

1 large shallot, finely sliced

1 tbs olive oil

1 cup frozen blueberries

1/2 cup red wine

1/3 cup red wine vinegar

1/4 cup sugar

In a small pot, heat olive oil over medium heat. Add shallot and “sweat” until softened. Add berries, wine, vinegar and sugar. Bring to a simmer.

Strain out berries and onions, reserving the liquid. Return liquid to pot and reduce down to a syrupy consistency (about 10 minutes). Add berries and onions back into liquid. Cool and refrigerate until ready to use.

For the baked brie:

Place a whole 125g wheel of brie in a brie baker or on a parchment paper-lined baking sheet. Place into a 350F oven for about 30 minutes, until cheese is gently warmed and softened. Serve with a pot of the blueberry relish and slices of baguette.

Warm 3-Cheese Spinach Artichoke Dip

1 tsp butter

3 cloves garlic, pressed

2 1/2 cups fresh baby spinach, torn

1 cup ricotta cheese

1 package cream cheese

1 cup shredded provolone

2 cups chopped, marinated artichoke hearts, drained and coarsely chopped

1/2 cup marinated roasted red pepper, drained and coarsely chopped

kosher salt/fresh ground pepper

In a skilled over medium heat, melt butter and saute garlic until soft. Add spinach and continue to cook, stirring, until wilted. Remove from heat and stir in ricotta and cream cheese. Add artichokes and roasted pepper. Season.

Transfer mixture to a creme caramel or lasagna boats. Place in the oven under the broiler and heat until cheese is bubbly and golden. Serve warm with crackers and sliced baguette.

Globe Bruschetta by Ross Derrick, Chef, Globe Cafe and Tapas Bar, Big White/Sunpeaks

Tomato tapenade

2 tbs sun-dried tomato oil

1 cup sun-dried tomatoes

1/4 calamata olives, pitted, and chopped finely.

2 tbs balsamic vinegar

salt and pepper

1. Chop the tomatoes finely.
2. Add olives, vinegar, garlic, and salt and pepper.
3. Adjust seasoning to taste.

Basil Puree

1/4 pound fresh basil, chopped

125 ml olive oil

salt and pepper

1. In a food processor, puree basil and slowly add olive oil.
2. Season.

1 loaf of soft ciabatta bread sliced 1/2 inch thick.

Toast bread on a panini press or in oven.

Brush on basil puree, top with a healthy tablespoon of tomato tapenade.

Drizzle with balsamic reduction. Top with slices of shaved parmesan.

Simply Cranberry Sauce

3 cups (12 oz bag) fresh cranberries

3/4 cup sugar

3/4 cup water

fresh lemon peel

Using a vegetable peeler, peel a two inch length of lemon zest (yellow part only, no pith). Slice thinly.

Bring water, sugar and lemon peel to a boil. Add cranberries, reduce heat to low, and continue cooking about 10 minutes. Makes about 2 1/2 cups. Serve at room temperature.

Chewy Gingerbread Cookies by Julie

3/4 cup butter

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 large egg

1/3 cup molasses

2 1/3 cups flour

2 tsp baking soda

1 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground cloves

(granulated sugar for rolling)

In the bowl of an electric mixer, cream together butter and sugars. Add eggs and molasses. In a medium bowl, whisk together dry ingredients. Add to butter mixture and beat until combined, scraping down sides at least once.

Shape into 24 equal balls. Roll dough balls in granulated sugar. Place on two baking sheets and bake at 350F for about 12 minutes, until cookies are crackled.

Remove from oven and let cool for five minutes before transferring to a rack to cool completely. Store in an airtight container for up to a few days, with a brown sugar keeper, if necessary. If refrigerated or frozen, allow cookies to return to room temperature before serving.

Note: Don’t flatten cookies before baking.

Cream Cheese-Glazed Mini Pumpkin Bundts

3/4 cup butter, softened

1 1/2 cups brown sugar

2 cups pumpkin puree

4 large eggs

2/3 cup milk

3 1/3 cups flour

2 tsp baking soda

1 tsp cinnamon

1 tsp nutmeg

1/4 tsp ginger

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and brown sugar. Add pumpkin puree, eggs and milk.

In a separate bowl, whisk together flour, baking soda and spices. Add to pumpkin mixture and beat until just combined. Do not overmix.

Divide batter into 8 mini bundt moulds (about 3/4 cup batter per mould, depending on size). Bake at 350F for 28 minutes, until a tester comes out clean.

Cool completely before glazing.

Cream Cheese Glaze

4 oz cream cheese, softened

1/4 cup butter, softened

3/4 cup icing sugar, sifted

1/2 tsp vanilla

5-6 tbs milk

With an electric mixer, beat together cream cheese and butter until very smooth. Add vanilla and icing sugar; beat until well combined. Beat in milk, 1 tbs at a time, until the consistency will allow glaze to flow from a spoon in a continuous ribbon.

Drizzle generously over cakes that have been set on a rack over a a baking sheet.

Berry Scones (makes 16)

4 cups flour

1/2 cup sugar

1 tbs baking powder

1/2 cup cold butter

1 1/2 cups milk

2 large eggs

1 1/2 tsp vanilla

1 1/2 cups dried berries

Whisk together flour, sugar and baking powder. Cut in butter. Whisk together milk, eggs and vanilla. Make a well in the centre of flour mixture and add milk mixture. Bring together with a fork until combined. Do not overmix. Add dried berries.

Drop by heaping spoonfuls onto Silpat-lined baking sheets. Sprinkle with sugar. Bake at 325F for 30 minutes, until lightly golden around the edges.

Cottage Cheese Patties (makes 12-14)

3/4 cup 1% cottage cheese

1/2 cup (1 1/2 oz) grated aged cheddar

1 medium onion, finely chopped

2 cups fresh bread crumbs

3/4 cup cooked white or brown rice

4 large eggs, beaten

1 tsp kosher salt

about 12 turns of the pepper mill

Tear up about 3 slices of bread or two buns and add into the bowl of a food processor. Pulse until you have coarse crumbs.

In a medium bowl, combine first 5 ingredients. Add eggs and seasoning.

Heat a large, non-stick, pan over medium heat and add a little oil. Drop mixture, about 3 tbs at a time, into pan. Cook about 2 minutes on each side, until golden, turning gently.

Note: This recipe, which harkens back to my vegetarian days, is served just as well by the addition of cooked rice as it is cooked, riced or finely diced, potatoes. Serve the patties in sandwiches, as a main course with side dishes, or use them like latkes, topped with sour cream and chives or salmon roe.

Chocolate Sticky Toffee Pudding

2 cups all purpose flour

1/3 cup Dutch-processed cocoa powder

2 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp ground allspice

1/2 cup Pepsi

2 cups fresh, pitted, Medjool dates

1 1/2 tsp baking soda

1/2 cup butter

1 cup plus 2 tbs packed brown sugar

3 large eggs

1/3 cup plus 1 tbs whole milk

1 tbs kahlua

1/4 cup chopped semisweet chocolate

for the soaking liquid/sauce:

1 1/4 cups butter

1 2/3 cups whipping cream

1 2/3 cups packed brown sugar

2 tbs kahlua

Preheat oven to 350F and butter 15 4-oz ramekins or line 24 muffin cups with silicone liners. Place ramekins on a baking sheet. Into a large bowl, sift together flour, cocoa powder, baking powder and spices. Set aside.

Bring the Pepsi, plus 1/3 cup water, to a boil in a medium pot over medium-high heat. Add dates, reduce heat to low, and simmer for about 7 minutes, until tender. Add 1 tbs water to the baking soda and stir into the dates (mixture will foam and darken). Remove from heat and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and brown sugar on medium speed until light and fluffy. Reduce to low and add eggs, incorporating one completely before adding the next. Add dry ingredients and beat until smooth. Add milk, kahlua and chopped chocolate, mixing until just combined.

Remove dates from liquid (reserving liquid) and chop. Return to liquid and let sit a few minutes before stirring into batter. Spoon batter into ramekins, filling 3/4 full. Bake for 30 minutes, or until a wooden skewer comes out clean. Let cool.

For the sauce:

In a medium pot over medium heat, combine butter, cream and brown sugar. Boil for 1 minute, then add kahlua. Set aside.

To assemble the puddings, when puddings are cooled and still in their ramekins, slice off and discard tops. Using a wooden skewer, poke full of holes. Spoon about 3 tbs of hot toffee sauce over each pudding, pressing gently to help them absorb the liquid. Reserve remaining sauce for serving. Let puddings sit for one hour or overnight.

To serve, gently warm puddings in a 350F oven for about 5 minutes. Release around edges with a knife and turn out onto serving plate. Reheat the sauce and drizzle over pudding. Serve with whipped cream or vanilla bean ice cream.

Note: To store, tightly wrap unsoaked puddings, and freeze for up to 2 weeks.

French Epis

1 1/2 tsp active dry yeast

13 fl oz warm water

about 3 3/4 cups bread flour

2 tsp kosher salt

Dissolve yeast in water. In a large mixing bowl whisk together flour and salt. Add yeast mixture. Using the end of a wooden spoon, bring ingredients together. When dough begins to form, turn out onto an unfloured surface. Knead until dough is elastic.

Form into a ball, place in a large bowl, cover with plastic wrap, and let rise until doubled. Do not punch down. Scrape dough onto a floured countertop. Cut in half and flatten gently with the heel of your hand into an elongated oval. Fold one side (lengthwise) into the centre and seal with your thumb. Repeat with the other side. Fold in half and seal along the seam. Roll a bit to shape lengthen and move to a towel-lined baking tray. With a pair of scissors held at a 45-degree angle to the dough, start at one end and snip deep Vees 3/4 into the dough. Push point to either side, alternating. Cover and let rise until doubled.

Preheat oven and baking stone to 450F.

Transfer, one at a time, to a floured baking peel or wooden cutting board. Working quickly, slide epi from cutting board to hot baking stone. Repeat. Generously mist inside of oven with water (about 12 sprays). Bake for 20-25 minutes, until golden brown.

Potato Leek Soup (parentheses mine)

recipe courtesy of Christa Breuggermann

500 grams potatoes, peeled (I used Yukon Gold)

250 grams pound leek, white and light green parts, only

1 stalk celery

1 medium carrot

1 liter chicken stock

100 ml cream or whole milk

100 g butter (half that works very well)

1 tsp dried lovage leaves (or celery seed)

1 tsp dried marjoram leaves

salt/pepper (at least 1 1/2 tsp kosher salt)

Dice potatoes into medium cubes. Roughly chop carrots, celery and leeks. Heat butter in a pan over medium heat. Add leeks and sauté until soft. In a large pot, add potatoes, sautéed leeks, celery, carrot and chicken stock. Bring to a boil, then reduce heat and simmer until vegetables are very soft.

Remove from heat and puree using a hand blender. Return to heat and add seasonings, adjusting to your preference. Just before finishing, add cream or milk.

Gazpacho

2 1/2 lbs vine ripened tomatoes,

7 shallots, peeled

2 cloves garlic, peeled

1 red bell pepper, seeded

1 cucumber, peeled and seeded

1/2 red onion, peeled

4 tbs extra-virgin olive oil

2 tbs, or to taste, red wine vinegar

1/2-1cup cold water

kosher salt/fresh ground pepper

Chop produce into 1-inch chunks. Place in processor and blend to a coarse puree. Drizzle in olive oil and water, adding enough water to obtain a pourable consistency. Adjust seasoning, adding salt/pepper. Chill in a non-metal container overnight to let flavours develop. Serve chilled.

Chef’s Note: Unless tomatoes are fresh off the vine and bursting with fall flavour, this recipe will fall flat. Visit your favourite grower for the last of the best of this year’s crop.