1 - 750ml (3 cups) bottle red wine
1 cup brown sugar
1 short cinnamon stick
8 large navel oranges
1 tbs granulated sugar
In a medium saucepan over medium-high heat, bring wine, brown sugar and cinnamon to a boil, stirring until sugar is completely dissolved. Reduce heat to medium-low and simmer until syrup has reduced in volume to 1 cup; about 50 minutes. Cool completely, then cover and refrigerate.
Zest peel from 2 oranges. In a small bowl, mix peel together with granulated sugar.
With a sharp knife, remove and discard peel and white pith from oranges. Segment the oranges into the bowl by cutting between membranes. Cover segments and sugared peel separately and refrigerate.
Divide orange segments between 8 dessert bowls. Drizzle with wine syrup and garnish with sugared peel. Reserve and leftover syrup to drizzle over vanilla ice cream.
Wednesday, November 02, 2005
Thursday, October 27, 2005
Roasted Chicken Pot Pie with Biscuit Topping
meat from 1 whole roasted chicken
¼ cup butter
½ cup flour
2 cups chicken stock
1 ½ cups light cream (or milk)
1 medium onion, chopped
2 medium carrots, chopped
½ red pepper, chopped
1 medium button mushrooms, quartered
1 cup frozen peas, thawed
salt/pepper
In a large saucepan over medium-low heat, melt butter. Add flour and whisk until smooth, cooking for one minute. Whisking constantly, add chicken stock and light cream. Increase heat to medium and bring mixture to a simmer, continuing to whisk for another minute. Add onion and carrots and continue cooking, stirring, until vegetables are barely tender. Add roasted chicken, red pepper, mushrooms and peas. Salt and pepper to taste. Scrape into a medium shallow baking dish and cover with biscuit dough.
For biscuit dough:
2 cups flour
4 tsp baking powder
1/4 cup cold butter
1 large egg
2/3 cup milk
2 tbs cream
Whisk together flour and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in the centre and pour in egg and milk (lightly whisked together). Bring together loosely with a fork, then turn out onto a lightly-floured surface and knead 8-10 times. Pat into the dimensions of baking dish and place on top of chicken mixture. Pierce dough in several places, and brush top with cream.
Bake at 375-degrees for about 20 minutes, until filling is bubbling and biscuit topping is golden brown.
¼ cup butter
½ cup flour
2 cups chicken stock
1 ½ cups light cream (or milk)
1 medium onion, chopped
2 medium carrots, chopped
½ red pepper, chopped
1 medium button mushrooms, quartered
1 cup frozen peas, thawed
salt/pepper
In a large saucepan over medium-low heat, melt butter. Add flour and whisk until smooth, cooking for one minute. Whisking constantly, add chicken stock and light cream. Increase heat to medium and bring mixture to a simmer, continuing to whisk for another minute. Add onion and carrots and continue cooking, stirring, until vegetables are barely tender. Add roasted chicken, red pepper, mushrooms and peas. Salt and pepper to taste. Scrape into a medium shallow baking dish and cover with biscuit dough.
For biscuit dough:
2 cups flour
4 tsp baking powder
1/4 cup cold butter
1 large egg
2/3 cup milk
2 tbs cream
Whisk together flour and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in the centre and pour in egg and milk (lightly whisked together). Bring together loosely with a fork, then turn out onto a lightly-floured surface and knead 8-10 times. Pat into the dimensions of baking dish and place on top of chicken mixture. Pierce dough in several places, and brush top with cream.
Bake at 375-degrees for about 20 minutes, until filling is bubbling and biscuit topping is golden brown.
Potato Pavé
by Executive Chef Dean Hossack
of the Okanagan Golf Club
1 medium leek
2 tbs butter
salt pepper
5 large russet potatoes, peeled, sliced very thin
¼ cup cream
salt/pepper
½ cup Emmenthal cheese, finely shredded
(reserve 1/3 of cheese for later)
Layer an 8-by-11.5-by2-inch glass baking dish with parchment paper. Set aside.
Chop leek in half where the white part meets the green; discard greens. Slice leek lengthwise and rinse under cold water to remove any grit from between layers. Thinly slice width-wise.
In a small skillet, melt butter over medium-low heat. Add leeks and sauté until soft and translucent. Season with salt and pepper.
Layer bottom of baking dish with a layer of sliced potatoes, slightly overlapping. Season lightly with salt and pepper and drizzle lightly with cream. Repeat, adding shredded cheese and sautéed leeks to every third or fourth layer. The very top layer should be potatoes only. Cover with parchment and then aluminium foil and bake at 350-degrees for about 1 ½ hours, until potatoes are soft in the centre of the dish and thoroughly hot. Remove foil and let cool on a baking rack for half an hour. Place a second baking dish of the same size on top of the parchment-topped Pavé as a weight to compress the potatoes (or use another dish that fits and weigh down with cans). Refrigerate overnight or for several hours.
To turn out Pavé, turn both baking dishes over so the second one acts as a platform for the potatoes. Slide onto a large cutting board and cut into servings. Top with remaining cheese and reheat on a parchment-lined baking tray before serving.
of the Okanagan Golf Club
1 medium leek
2 tbs butter
salt pepper
5 large russet potatoes, peeled, sliced very thin
¼ cup cream
salt/pepper
½ cup Emmenthal cheese, finely shredded
(reserve 1/3 of cheese for later)
Layer an 8-by-11.5-by2-inch glass baking dish with parchment paper. Set aside.
Chop leek in half where the white part meets the green; discard greens. Slice leek lengthwise and rinse under cold water to remove any grit from between layers. Thinly slice width-wise.
In a small skillet, melt butter over medium-low heat. Add leeks and sauté until soft and translucent. Season with salt and pepper.
Layer bottom of baking dish with a layer of sliced potatoes, slightly overlapping. Season lightly with salt and pepper and drizzle lightly with cream. Repeat, adding shredded cheese and sautéed leeks to every third or fourth layer. The very top layer should be potatoes only. Cover with parchment and then aluminium foil and bake at 350-degrees for about 1 ½ hours, until potatoes are soft in the centre of the dish and thoroughly hot. Remove foil and let cool on a baking rack for half an hour. Place a second baking dish of the same size on top of the parchment-topped Pavé as a weight to compress the potatoes (or use another dish that fits and weigh down with cans). Refrigerate overnight or for several hours.
To turn out Pavé, turn both baking dishes over so the second one acts as a platform for the potatoes. Slide onto a large cutting board and cut into servings. Top with remaining cheese and reheat on a parchment-lined baking tray before serving.
Baked vanilla custard
1 ¼ cups whipping cream
1 ¼ cups milk
2 tsp pure vanilla extract
6 large egg yolks
½ cup sugar
In a medium saucepan over medium-high, whisk together cream and milk. Bring to a boil and remove from heat. In a medium bowl, whisk together egg yolks and sugar until light and fluffy. Add the hot cream mixture to the egg yolk mixture slowly, whisking constantly, until thoroughly combined. Whisk in vanilla.
Ladle mixture into four six-ounce custard cups and place them in a small roasting pan. Fill pan with enough very hot water to rise half way up the outsides of cups. Place in a 275-degree oven and bake for 50 minutes, or until the custards have set. Remove pan. Remove custard cups from the water, placing them on a baking rack to cool to room temperature, or chill and serve cold.
1 ¼ cups milk
2 tsp pure vanilla extract
6 large egg yolks
½ cup sugar
In a medium saucepan over medium-high, whisk together cream and milk. Bring to a boil and remove from heat. In a medium bowl, whisk together egg yolks and sugar until light and fluffy. Add the hot cream mixture to the egg yolk mixture slowly, whisking constantly, until thoroughly combined. Whisk in vanilla.
Ladle mixture into four six-ounce custard cups and place them in a small roasting pan. Fill pan with enough very hot water to rise half way up the outsides of cups. Place in a 275-degree oven and bake for 50 minutes, or until the custards have set. Remove pan. Remove custard cups from the water, placing them on a baking rack to cool to room temperature, or chill and serve cold.
Chocolate zucchini cake
1 cup butter
1 ¼ cups sugar
2 large eggs, lightly beaten
½ cup sour cream
1 tsp pure vanilla extract
2 ½ cups flour
¼ cup cocoa powder
1 tsp cinnamon
1 tsp baking soda
½ tsp baking powder
2 cups grated zucchini
2/3 cups chocolate chips
In a large bowl, with an electric mixer on medium speed, cream together butter and sugar. Beat in eggs, sour cream and vanilla. In a separate bowl, whisk together flour, cocoa powder, cinnamon, baking soda and baking powder. Fold into butter mixture until smooth but not over mixed. Fold in zucchini and chocolate chips. Divide batter between two prepared loaf or cake pans and bake at 350 degrees for 45 minutes, or until a tester inserted into the centre comes out clean.
1 ¼ cups sugar
2 large eggs, lightly beaten
½ cup sour cream
1 tsp pure vanilla extract
2 ½ cups flour
¼ cup cocoa powder
1 tsp cinnamon
1 tsp baking soda
½ tsp baking powder
2 cups grated zucchini
2/3 cups chocolate chips
In a large bowl, with an electric mixer on medium speed, cream together butter and sugar. Beat in eggs, sour cream and vanilla. In a separate bowl, whisk together flour, cocoa powder, cinnamon, baking soda and baking powder. Fold into butter mixture until smooth but not over mixed. Fold in zucchini and chocolate chips. Divide batter between two prepared loaf or cake pans and bake at 350 degrees for 45 minutes, or until a tester inserted into the centre comes out clean.
Cranberry-apple dressing
1 stalk celery, diced
1 medium carrot, diced
1 medium onion, diced
2 medium apples, large dice
1 tsp poultry seasoning
½ cup dried cranberries
1 cup fresh cranberries
2-3 slices turkey bacon
¼ cup plus 2 tbs butter
1 medium-sized loaf artisan bread
salt/pepper
In a large skillet, melt 2 tbs butter over medium heat. Add celery, carrot, onion and bacon. Sautee until carrot is just tender. Add apples and sauté until just tender. Add bread and seasoning and toss together with remaining butter. Transfer to a casserole dish and sprinkle with both dried and fresh cranberries, tossing lightly to incorporate. Bake at 350-degrees for 25 minutes.
Note: The term dressing and stuffing are often used interchangeably to describe the same dish. And while they may have the same shopping list, “stuffing” is always stuffed into the cavity of the bird, while “dressing” is cooked separately. Stuffed birds usually end up having to be overcooked for safety’s sake, on account of the stuffing insulating the insides.
Where to find it: To find the recipe for Mixed Grain Pilaf with Oka Cheese, visit past recipes at www.foodpage.blogspot.com
1 medium carrot, diced
1 medium onion, diced
2 medium apples, large dice
1 tsp poultry seasoning
½ cup dried cranberries
1 cup fresh cranberries
2-3 slices turkey bacon
¼ cup plus 2 tbs butter
1 medium-sized loaf artisan bread
salt/pepper
In a large skillet, melt 2 tbs butter over medium heat. Add celery, carrot, onion and bacon. Sautee until carrot is just tender. Add apples and sauté until just tender. Add bread and seasoning and toss together with remaining butter. Transfer to a casserole dish and sprinkle with both dried and fresh cranberries, tossing lightly to incorporate. Bake at 350-degrees for 25 minutes.
Note: The term dressing and stuffing are often used interchangeably to describe the same dish. And while they may have the same shopping list, “stuffing” is always stuffed into the cavity of the bird, while “dressing” is cooked separately. Stuffed birds usually end up having to be overcooked for safety’s sake, on account of the stuffing insulating the insides.
Where to find it: To find the recipe for Mixed Grain Pilaf with Oka Cheese, visit past recipes at www.foodpage.blogspot.com
Toffee crunch chocolate cheesecake
Base:
1 ½ cups graham crumbs
¼ cup coarsely chopped hazelnuts
¼ cup shredded coconut
2 tbs brown sugar
¼ cup butter
Batter:
2 packages cream cheese (8oz/250g each), softened
½ cup granulated sugar
1 cup sour cream
3 large eggs
2 cups semi-sweet chocolate chips, melted
1 cup Skor toffee bits
In a medium bowl, combine the first four ingredients. Melt butter and incorporate into the crumbs. Press firmly into a parchment paper-lined 8-inch spring form pan and bake at 350-degrees for 10 minutes.
Reduce oven heat to 275-degrees. In the bowl of an electric mixer set to medium-low, cream together cream cheese and sugar until very smooth and fluffy (about 5-7 minutes), scraping down sides as needed. Beat in sour cream. Beat in eggs, one at a time. Fold in melted chocolate. Stir in ½ cup Skor bits.
Sprinkle 4 tbs of the toffee bits over the cake base. Scrape cheesecake batter over base, tapping pan on counter to distribute evenly. Sprinkle remaining Toffee bits over batter. Place a baking dish, 1/3 full with hot water, on the lowest rack of the oven (the water and low temp help prevent cracking). Set cheesecake on a baking sheet and set on middle rack. Bake for about 2 ½ - 3 hours, until just set in centre. Leave in oven with heat off for another hour (also to prevent cracking). Cool thoroughly, then refrigerate overnight. To slice, use a large chefs’ knife, cleaning the blade between each cut.
1 ½ cups graham crumbs
¼ cup coarsely chopped hazelnuts
¼ cup shredded coconut
2 tbs brown sugar
¼ cup butter
Batter:
2 packages cream cheese (8oz/250g each), softened
½ cup granulated sugar
1 cup sour cream
3 large eggs
2 cups semi-sweet chocolate chips, melted
1 cup Skor toffee bits
In a medium bowl, combine the first four ingredients. Melt butter and incorporate into the crumbs. Press firmly into a parchment paper-lined 8-inch spring form pan and bake at 350-degrees for 10 minutes.
Reduce oven heat to 275-degrees. In the bowl of an electric mixer set to medium-low, cream together cream cheese and sugar until very smooth and fluffy (about 5-7 minutes), scraping down sides as needed. Beat in sour cream. Beat in eggs, one at a time. Fold in melted chocolate. Stir in ½ cup Skor bits.
Sprinkle 4 tbs of the toffee bits over the cake base. Scrape cheesecake batter over base, tapping pan on counter to distribute evenly. Sprinkle remaining Toffee bits over batter. Place a baking dish, 1/3 full with hot water, on the lowest rack of the oven (the water and low temp help prevent cracking). Set cheesecake on a baking sheet and set on middle rack. Bake for about 2 ½ - 3 hours, until just set in centre. Leave in oven with heat off for another hour (also to prevent cracking). Cool thoroughly, then refrigerate overnight. To slice, use a large chefs’ knife, cleaning the blade between each cut.
borscht
4 cups chicken or vegetable stock
2 cups water
3 medium beets, peeled and chopped
1 large potato (white), peeled and chopped
1 large carrot, scrubbed and chopped
½ medium onion, chopped
¾ cup fresh or frozen peas
1 ½ tbs vinegar
½ cup whipping cream
1 tbs flour
1 tbs chopped fresh dill
kosher salt/fresh-ground pepper
In a large pot or stock pot over high heat bring stock, water, beets, potato, carrot and onion to boil. Reduce heat to medium-high and simmer rapidly for 15-20 minutes, until vegetables are just tender. Skim off foam as it collects around the edges of pot.
Stir in peas and vinegar. Add flour to cream and stir until smooth. Stir into soup. Add fresh dill and season to taste with salt and pepper.
2 cups water
3 medium beets, peeled and chopped
1 large potato (white), peeled and chopped
1 large carrot, scrubbed and chopped
½ medium onion, chopped
¾ cup fresh or frozen peas
1 ½ tbs vinegar
½ cup whipping cream
1 tbs flour
1 tbs chopped fresh dill
kosher salt/fresh-ground pepper
In a large pot or stock pot over high heat bring stock, water, beets, potato, carrot and onion to boil. Reduce heat to medium-high and simmer rapidly for 15-20 minutes, until vegetables are just tender. Skim off foam as it collects around the edges of pot.
Stir in peas and vinegar. Add flour to cream and stir until smooth. Stir into soup. Add fresh dill and season to taste with salt and pepper.
kielbasa and cheese calzones
1 ½ cups warm water
1 envelop (2 ¼ tsp) dry yeast
1 tbs sugar
2 tbs olive oil
1 ½ tsp salt
4 cups all purpose flour (approx)
1 tbs “Herbes De Provence” spice mix
¼ each yellow and red bell peppers, sliced
¼ small red onion, sliced
4 sundried tomato halves; reconstituted, chopped
1 cup diced turkey kielbasa
1 ½ cups grated mozzarella
1 cup grated cheddar or havarti
4 tbs pizza sauce
1 tsp corn meal
In a large mixing bowl, stir yeast and sugar into water and set aside until dissolved; about 5 minutes. Whisk in oil and salt. Add flour and stir to begin to bring it together into dough. Turn out onto a floured surface and knead until smooth and elastic, incorporating a little more flour if still sticky, about 10 minutes.
Place dough in a lightly-oiled bowl, turning it over once to coat. Cover with plastic wrap and place in a warm, draft-free place until doubled, about an hour and 15 minutes.
Place a large pizza stone in oven and preheat oven to 375 degrees. Punch down dough and turn out onto a lightly-floured surface. Knead until smooth. Divide into quarters, shaping each into a ball. Roll out to 9-inch rounds. Spread 1 tbs of sauce in centre of each. Divide other ingredients between calzones. Fold dough over filling, forming half circles. Pinch edges together to seal. Sprinkle stone with corn meal and transfer calzones to stone (you may have to do this two-at-a-time) and return to oven. Bake about 15-17 minutes, until golden brown (longer if not using a stone).
Options: Besides using your own favourite ingredients, try making eight smaller calzones. Or slice the larger ones into “fingers” for smaller portions.
Where to find it: The “Herbes De Provence” spice mix, among a garden of others, are available in specialty stores, and at www.countrypepper.com. Canada Post’s are the only shipping charges that apply.
1 envelop (2 ¼ tsp) dry yeast
1 tbs sugar
2 tbs olive oil
1 ½ tsp salt
4 cups all purpose flour (approx)
1 tbs “Herbes De Provence” spice mix
¼ each yellow and red bell peppers, sliced
¼ small red onion, sliced
4 sundried tomato halves; reconstituted, chopped
1 cup diced turkey kielbasa
1 ½ cups grated mozzarella
1 cup grated cheddar or havarti
4 tbs pizza sauce
1 tsp corn meal
In a large mixing bowl, stir yeast and sugar into water and set aside until dissolved; about 5 minutes. Whisk in oil and salt. Add flour and stir to begin to bring it together into dough. Turn out onto a floured surface and knead until smooth and elastic, incorporating a little more flour if still sticky, about 10 minutes.
Place dough in a lightly-oiled bowl, turning it over once to coat. Cover with plastic wrap and place in a warm, draft-free place until doubled, about an hour and 15 minutes.
Place a large pizza stone in oven and preheat oven to 375 degrees. Punch down dough and turn out onto a lightly-floured surface. Knead until smooth. Divide into quarters, shaping each into a ball. Roll out to 9-inch rounds. Spread 1 tbs of sauce in centre of each. Divide other ingredients between calzones. Fold dough over filling, forming half circles. Pinch edges together to seal. Sprinkle stone with corn meal and transfer calzones to stone (you may have to do this two-at-a-time) and return to oven. Bake about 15-17 minutes, until golden brown (longer if not using a stone).
Options: Besides using your own favourite ingredients, try making eight smaller calzones. Or slice the larger ones into “fingers” for smaller portions.
Where to find it: The “Herbes De Provence” spice mix, among a garden of others, are available in specialty stores, and at www.countrypepper.com. Canada Post’s are the only shipping charges that apply.
Thursday, October 06, 2005
Cheesy Rice & Nut Loaf
1 tbs butter
1 medium leek, split lengthwise and sliced
1 medium red pepper, chopped
1 medium tomato, chopped
1 cup finely chopped unsalted cashews
1 cup finely chopped blanched almonds
2 medium carrots, grated
1 cup cooked brown rice
1 cup grated aged cheddar
2 large eggs, beaten
½ tsp salt
¼ tsp pepper
In a medium saucepan over medium-low heat, melt butter. Add leek (white part only), pepper and tomato. Cook, stirring occasionally, until peppers are tender. Remove from heat and set aside.
Process nuts in a food processor until coarsely ground. Place in a large mixing bowl, and combine with leek mixture, grated carrots, rice, cheese, eggs and salt and pepper. Mix well. Firmly press mixture into a buttered loaf pan, lined on the bottom with parchment paper. Bake in a 350-degree oven for about 45-50 minutes, until lightly browned and cooked in centre. Let set for 10 minutes before turning out of pan. Slice and serve.
1 medium leek, split lengthwise and sliced
1 medium red pepper, chopped
1 medium tomato, chopped
1 cup finely chopped unsalted cashews
1 cup finely chopped blanched almonds
2 medium carrots, grated
1 cup cooked brown rice
1 cup grated aged cheddar
2 large eggs, beaten
½ tsp salt
¼ tsp pepper
In a medium saucepan over medium-low heat, melt butter. Add leek (white part only), pepper and tomato. Cook, stirring occasionally, until peppers are tender. Remove from heat and set aside.
Process nuts in a food processor until coarsely ground. Place in a large mixing bowl, and combine with leek mixture, grated carrots, rice, cheese, eggs and salt and pepper. Mix well. Firmly press mixture into a buttered loaf pan, lined on the bottom with parchment paper. Bake in a 350-degree oven for about 45-50 minutes, until lightly browned and cooked in centre. Let set for 10 minutes before turning out of pan. Slice and serve.
Monday, September 19, 2005
stuffed cinnamon swirl french toast
3 ripe peaches, peeled, pitted and chopped into ½-inch pieces
¼ cup butter
2 tbs brown sugar
1 tbs peach schnapps (opt)
¼ cup whipping cream
8 slices cinnamon swirl bread
3 large eggs
In a large skillet, over med-low heat, melt ½ of the butter. Stir in brown sugar until it’s dissolved. Add peaches and schnapps. Increase heat to med-high and cook, stirring, for 3 minutes. Stir in 2 tbs of the cream and simmer for 2 more minutes.
Place 4 slices of bread on work surface. Using a slotted spoon, divide 2/3 of the peaches evenly between the slices, leaving a border on all sides. Top with remaining 4 slices of bread and press down gently. Set aside remaining peaches and caramelized syrup.
In a wide, shallow bowl, whisk eggs together with remaining cream. Soak the sandwiches in the egg mixture for 2 minutes per side. Melt 1 tbs butter in a large skillet over medium heat. Fry 2 of the sandwiches on each side until golden. Transfer to a baking sheet and place in a 200-degree oven to keep warm. Repeat. Serve with remaining peaches and caramelized syrup from first step.
¼ cup butter
2 tbs brown sugar
1 tbs peach schnapps (opt)
¼ cup whipping cream
8 slices cinnamon swirl bread
3 large eggs
In a large skillet, over med-low heat, melt ½ of the butter. Stir in brown sugar until it’s dissolved. Add peaches and schnapps. Increase heat to med-high and cook, stirring, for 3 minutes. Stir in 2 tbs of the cream and simmer for 2 more minutes.
Place 4 slices of bread on work surface. Using a slotted spoon, divide 2/3 of the peaches evenly between the slices, leaving a border on all sides. Top with remaining 4 slices of bread and press down gently. Set aside remaining peaches and caramelized syrup.
In a wide, shallow bowl, whisk eggs together with remaining cream. Soak the sandwiches in the egg mixture for 2 minutes per side. Melt 1 tbs butter in a large skillet over medium heat. Fry 2 of the sandwiches on each side until golden. Transfer to a baking sheet and place in a 200-degree oven to keep warm. Repeat. Serve with remaining peaches and caramelized syrup from first step.
Sunday, September 18, 2005
Cranberry-Orange Scones
2 2/3 cups flour
4 tsp baking powder
½ cup sugar
½ tsp salt
1/3 cup cold butter
1 large egg
2/3 cup buttermilk
¼ cup orange juice concentrate, thawed
(plus 1tbs for brushing tops)’
2/3 cup fresh or frozen cranberries
In a large bowl, whisk together flour, baking powder, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Whisk together buttermilk, egg and orange juice concentrate. Make a well in centre of crumbs and add liquid. Bring together with a fork, then turn out onto a floured work surface and knead a few times (add a little more flour if sticky). Knead in half of the cranberries, but don’t overwork or the dough with toughen. Pat into an 8-inch circle and press in remaining cranberries. Cut circle into 8 wedges and place on a silpat-lined baking sheet. Bake at 375 degrees for 15 minutes, until lightly golden.
4 tsp baking powder
½ cup sugar
½ tsp salt
1/3 cup cold butter
1 large egg
2/3 cup buttermilk
¼ cup orange juice concentrate, thawed
(plus 1tbs for brushing tops)’
2/3 cup fresh or frozen cranberries
In a large bowl, whisk together flour, baking powder, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Whisk together buttermilk, egg and orange juice concentrate. Make a well in centre of crumbs and add liquid. Bring together with a fork, then turn out onto a floured work surface and knead a few times (add a little more flour if sticky). Knead in half of the cranberries, but don’t overwork or the dough with toughen. Pat into an 8-inch circle and press in remaining cranberries. Cut circle into 8 wedges and place on a silpat-lined baking sheet. Bake at 375 degrees for 15 minutes, until lightly golden.
Sunday, September 11, 2005
spinach artichoke mousse
5 oz fresh spinach, finely sliced
1 shallot, finely diced
1 tsp butter
10 marinated artichoke heart quarters
14 oz (400g tub) light cream cheese, softened
In a medium saucepan, melt butter over medium heat. Add shallot and sauté until just translucent. Add spinach and cook until wilted. Transfer to a strainer and place over a bowl. Refrigerate until cold.
In a food processor, pulse artichoke hearts. Transfer to a medium mixing bowl. Squeeze cooled spinach mixture to remove as much moisture as possible. Add to artichokes. Fold in cream cheese with a rubber spatula. Serve with slices of crusty bread.
1 shallot, finely diced
1 tsp butter
10 marinated artichoke heart quarters
14 oz (400g tub) light cream cheese, softened
In a medium saucepan, melt butter over medium heat. Add shallot and sauté until just translucent. Add spinach and cook until wilted. Transfer to a strainer and place over a bowl. Refrigerate until cold.
In a food processor, pulse artichoke hearts. Transfer to a medium mixing bowl. Squeeze cooled spinach mixture to remove as much moisture as possible. Add to artichokes. Fold in cream cheese with a rubber spatula. Serve with slices of crusty bread.
sour cherry pie with almond crumble topping
for filling:
1 ¼ cup sugar
¼ cup quick-cooking tapioca
pinch salt
½ tsp cinnamon
6 cups sour cherries, fresh or frozen, pitted or unpitted)
prepared deep dish pie shell
Whisk together sugar, tapioca, salt and cinnamon. Set aside. In a large, deep skillet, place pitted cherries (if unpitted, prick each cherry with a fork or skewer so juices will run). Place over medium high heat and stir until cherries are soft and juices are running. Reduce heat to medium and add sugar mixture evenly over cherries. Stir until juices are thickened, about three minutes. Remove from heat and scrape into a prepared deep dish pie shell. Top with almond crumble. Place on a baking sheet and bake in a 425-degree oven for 15 minutes. Reduce heat to 375 and continue baking for about 50 minutes more, until juices are bubbling thickly in the centre. (Cover loosely with foil if topping is browning too quickly.) Transfer to cooling rack and let cool 30 minutes before serving.
for topping:
½ cup flour
½ cup brown sugar
1/3 cup rolled oats
1/3 cups ground almonds
¼ tsp cinnamon
¼ cup chilled butter
Whisk together flour, sugar, oats, almonds and cinnamon. Cut in butter until mixture resembles coarse crumbs.
Note: It’s true, you don’t have to pit the cherries before baking with them. Some people say they give off a subtle almond flavour, but one must need a sophisticated palette to detect it. What’s sure is you can’t eat the unpitted pie in polite company, on account of the need to spit the pits.
Where to find it: Most sour cherries are processed, and fresh ones are usually only available at farmers’ markets. Buy them and freeze them for use all year.
1 ¼ cup sugar
¼ cup quick-cooking tapioca
pinch salt
½ tsp cinnamon
6 cups sour cherries, fresh or frozen, pitted or unpitted)
prepared deep dish pie shell
Whisk together sugar, tapioca, salt and cinnamon. Set aside. In a large, deep skillet, place pitted cherries (if unpitted, prick each cherry with a fork or skewer so juices will run). Place over medium high heat and stir until cherries are soft and juices are running. Reduce heat to medium and add sugar mixture evenly over cherries. Stir until juices are thickened, about three minutes. Remove from heat and scrape into a prepared deep dish pie shell. Top with almond crumble. Place on a baking sheet and bake in a 425-degree oven for 15 minutes. Reduce heat to 375 and continue baking for about 50 minutes more, until juices are bubbling thickly in the centre. (Cover loosely with foil if topping is browning too quickly.) Transfer to cooling rack and let cool 30 minutes before serving.
for topping:
½ cup flour
½ cup brown sugar
1/3 cup rolled oats
1/3 cups ground almonds
¼ tsp cinnamon
¼ cup chilled butter
Whisk together flour, sugar, oats, almonds and cinnamon. Cut in butter until mixture resembles coarse crumbs.
Note: It’s true, you don’t have to pit the cherries before baking with them. Some people say they give off a subtle almond flavour, but one must need a sophisticated palette to detect it. What’s sure is you can’t eat the unpitted pie in polite company, on account of the need to spit the pits.
Where to find it: Most sour cherries are processed, and fresh ones are usually only available at farmers’ markets. Buy them and freeze them for use all year.
Saturday, August 27, 2005
the last banana bread you'll ever make! (aka: my grandmother's banana bread)
½ cup butter
1 cup granulated sugar
2 large eggs
1 tsp vanilla
¼ cup milk or buttermilk
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 2/3 cup mashed ripe bananas (about 3)
In the bowl of a large electric mixer, cream together butter and sugar. Mix in eggs, vanilla and milk.
In a separate bowl, whisk together flour, baking powder and baking soda. Add to butter mixture, a little at a time, and beat until smooth (do not over mix). Fold in bananas until thoroughly mixed.
Generously butter and flour a loaf pan. Tap out excess flour. Scrape batter into pan. Sprinkle with a little more sugar. Bake at 350-degrees for one hour, or until a tester, inserted into the centre, comes out clean. Place on a rack to cool for 15 minutes before turning out. Let loaf cool before serving.
1 cup granulated sugar
2 large eggs
1 tsp vanilla
¼ cup milk or buttermilk
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 2/3 cup mashed ripe bananas (about 3)
In the bowl of a large electric mixer, cream together butter and sugar. Mix in eggs, vanilla and milk.
In a separate bowl, whisk together flour, baking powder and baking soda. Add to butter mixture, a little at a time, and beat until smooth (do not over mix). Fold in bananas until thoroughly mixed.
Generously butter and flour a loaf pan. Tap out excess flour. Scrape batter into pan. Sprinkle with a little more sugar. Bake at 350-degrees for one hour, or until a tester, inserted into the centre, comes out clean. Place on a rack to cool for 15 minutes before turning out. Let loaf cool before serving.
grilled corn on the cob with dijon and sweet chilli butter
12 or more cobs of fresh corn
½ cup butter
2 tbs grainy Dijon mustard
3 tbs sweet chilli sauce
salt/pepper
For the corn: Peel back husks and remove silks. Fold husks back over the corn and place in a large container in which they can be covered with cold water (a bucket or a clean dish bin work well). Let soak for an hour (this will help prevent the leaves from burning on the grill and allow the corn to steam inside the leaves).
Place cobs on grill that’s been preheated to medium-hot. Cook until corn is tender and leaves are charred. Remove leaves and serve hot with butter.
For the butter: In a small pot, melt butter. Add Dijon, sweet chilli sauce and salt and pepper. Drizzle or brush over roasted cobs of corn.
½ cup butter
2 tbs grainy Dijon mustard
3 tbs sweet chilli sauce
salt/pepper
For the corn: Peel back husks and remove silks. Fold husks back over the corn and place in a large container in which they can be covered with cold water (a bucket or a clean dish bin work well). Let soak for an hour (this will help prevent the leaves from burning on the grill and allow the corn to steam inside the leaves).
Place cobs on grill that’s been preheated to medium-hot. Cook until corn is tender and leaves are charred. Remove leaves and serve hot with butter.
For the butter: In a small pot, melt butter. Add Dijon, sweet chilli sauce and salt and pepper. Drizzle or brush over roasted cobs of corn.
roll kuken with watermelon
3 eggs
¾ cup cream
1 cup milk
2 ½ tsp salt
3 tsp baking powder
4 ½ (approx) cups flour
Whisk together eggs, cream, milk, salt and baking powder. In the bowl of an electric mixer, add flour, a cup at time, to make a medium-soft dough. Turn out onto a lightly-floured surface and knead for another minute. Place in a bowl and cover with plastic wrap; let rest in fridge for an hour.
Heat a few inches of canola oil in a deep, wide pot, to 375-400 degrees.
Meanwhile, roll dough out, one third at a time, to ¼-inch thick. Cut into rectangles, approximately 3 by 5-inches. Cut a short, lengthwise slit in the centre and fold one end through. Place, two at a time, in the hot oil, turning to cook both sides to a light golden brown. Remove to a baking sheet covered with paper towel to drain and cool slightly. Serve with spears of watermelon.
Note: Roll kuken go stale by the next day, but the dough freezes well, and can be pulled out for small fresh batches all summer.
¾ cup cream
1 cup milk
2 ½ tsp salt
3 tsp baking powder
4 ½ (approx) cups flour
Whisk together eggs, cream, milk, salt and baking powder. In the bowl of an electric mixer, add flour, a cup at time, to make a medium-soft dough. Turn out onto a lightly-floured surface and knead for another minute. Place in a bowl and cover with plastic wrap; let rest in fridge for an hour.
Heat a few inches of canola oil in a deep, wide pot, to 375-400 degrees.
Meanwhile, roll dough out, one third at a time, to ¼-inch thick. Cut into rectangles, approximately 3 by 5-inches. Cut a short, lengthwise slit in the centre and fold one end through. Place, two at a time, in the hot oil, turning to cook both sides to a light golden brown. Remove to a baking sheet covered with paper towel to drain and cool slightly. Serve with spears of watermelon.
Note: Roll kuken go stale by the next day, but the dough freezes well, and can be pulled out for small fresh batches all summer.
s'mores
For each s’more:
2 Graham crackers
1 large marshmallow
2 squares Hershey chocolate
Stick marshmallow on a bamboo skewer that has been soaked in water (to prevent the wood from burning). Gently toast marshmallow over flame (although, an electric stove element will do just as well). Top one Graham cracker with two squares of chocolate, and use it, along with another cracker, to remove marshmallow from the skewer. Wait a few seconds for chocolate to begin to melt.
2 Graham crackers
1 large marshmallow
2 squares Hershey chocolate
Stick marshmallow on a bamboo skewer that has been soaked in water (to prevent the wood from burning). Gently toast marshmallow over flame (although, an electric stove element will do just as well). Top one Graham cracker with two squares of chocolate, and use it, along with another cracker, to remove marshmallow from the skewer. Wait a few seconds for chocolate to begin to melt.
pretzels
Pretzels (makes 16)
2 cups warm water
1 tbs sugar
2 tsp salt
1 tbs butter
1 large egg, plus another for glaze
5 ½ cups all-purpose flour
1 tbs active dry yeast
2 tbs baking soda (for poaching)
coarse kosher salt
For bread maker: In the mixing bowl of a bread maker that is large enough to accommodate 2lb loaves, add water, sugar, salt, butter and egg. Add flour so that the liquid is covered, then add yeast. Program machine for dough setting.
When cycle is complete, turn dough out onto a lightly-floured surface and knead a few times to work out air bubbles. Incorporate a little more flour if dough is too sticky to work with. Divide dough in half, then each portion in half again until you have 16 equal pieces. Roll one piece at a time into a 20-inch rope and cross the ends over twice. Fold over into a pretzel shape. Let rest about 10 minutes.
Meanwhile, fill a large pot with 2-inches of water and bring to a boil. Add baking soda and reduce to a simmer. Carefully drop in 3-4 pretzels at a time and poach for one minute. Transfer to 2 large, Silpat-lined baking sheets.
Whisk egg together with 1 tsp of water and brush over pretzels. Sprinkle with salt and bake at 450-degrees for 12 minutes, until golden. Transfer to a cooling rack.
2 cups warm water
1 tbs sugar
2 tsp salt
1 tbs butter
1 large egg, plus another for glaze
5 ½ cups all-purpose flour
1 tbs active dry yeast
2 tbs baking soda (for poaching)
coarse kosher salt
For bread maker: In the mixing bowl of a bread maker that is large enough to accommodate 2lb loaves, add water, sugar, salt, butter and egg. Add flour so that the liquid is covered, then add yeast. Program machine for dough setting.
When cycle is complete, turn dough out onto a lightly-floured surface and knead a few times to work out air bubbles. Incorporate a little more flour if dough is too sticky to work with. Divide dough in half, then each portion in half again until you have 16 equal pieces. Roll one piece at a time into a 20-inch rope and cross the ends over twice. Fold over into a pretzel shape. Let rest about 10 minutes.
Meanwhile, fill a large pot with 2-inches of water and bring to a boil. Add baking soda and reduce to a simmer. Carefully drop in 3-4 pretzels at a time and poach for one minute. Transfer to 2 large, Silpat-lined baking sheets.
Whisk egg together with 1 tsp of water and brush over pretzels. Sprinkle with salt and bake at 450-degrees for 12 minutes, until golden. Transfer to a cooling rack.
2-bite burgers
(Salmon)
500g wild Koho (or other) salmon fillet
1 large egg, lightly beaten
1/3 cup fine bread crumbs
2 shallots, finely chopped
1 tbs capers, chopped
dash Tabasco sauce
salt/pepper
Remove skin, de-bone and finely chop or grind salmon and place in a medium mixing bowl. Fold in remaining ingredients until combined (don’t over mix). Divide into 10-12 portions and shape into patties. Pan sear before grilling (this will help keep their shape so they won’t fall through the grill on your barbeque).
(Beef)
500g lean ground beef
1 large egg, lightly beaten
¼ cup fine bread crumbs
2 shallots, finely chopped
¼ cup grated smoked cheddar
salt/pepper
In a medium mixing bowl, combine ingredients. Shape into 10-12 patties. Pan sear before grilling.
(Onion rings for beef burgers)
Slice one small-to-medium red onion into thin rings. Place in a small bowl and cover with buttermilk. Set aside while preparing burgers. Drain, then dredge in a mixture of ¼ cup flour and 2 tbs cornstarch. Deep fry until golden.
500g wild Koho (or other) salmon fillet
1 large egg, lightly beaten
1/3 cup fine bread crumbs
2 shallots, finely chopped
1 tbs capers, chopped
dash Tabasco sauce
salt/pepper
Remove skin, de-bone and finely chop or grind salmon and place in a medium mixing bowl. Fold in remaining ingredients until combined (don’t over mix). Divide into 10-12 portions and shape into patties. Pan sear before grilling (this will help keep their shape so they won’t fall through the grill on your barbeque).
(Beef)
500g lean ground beef
1 large egg, lightly beaten
¼ cup fine bread crumbs
2 shallots, finely chopped
¼ cup grated smoked cheddar
salt/pepper
In a medium mixing bowl, combine ingredients. Shape into 10-12 patties. Pan sear before grilling.
(Onion rings for beef burgers)
Slice one small-to-medium red onion into thin rings. Place in a small bowl and cover with buttermilk. Set aside while preparing burgers. Drain, then dredge in a mixture of ¼ cup flour and 2 tbs cornstarch. Deep fry until golden.
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