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Archive for September, 2021

I had a few plums leftover from the plum cake recipe and I decided to make a tasty hors d’oeuvres for cocktails the following evening. They come together quickly and are very tasty. The amount of honey needed will depend on how tart the plums are. The sweet, honey-infused goats cheese with the tart plums and salty Serrano Ham are a perfect taste sensation.

Soft, sweet goats cheese pairs very well with the tart plums and salty Serrano Jamon.

Plums with Honey infused Goats Cheese wrapped in Serrano Jamon

Makes 6 pieces (2 servings)

Ingredients:

  • 3 plums (should be bite-sized)
  • 15-20 mL Manuka Honey
  • 50 g goats cheese, at room temperature
  • 3 slices Serrano Jamon

Directions:

  1. Cut plums in half, remove stone.
  2. Combine the honey with the goats cheese and mix well.
  3. Mound the cut sides with the honey and goats cheese combo and wrap with half a slice of Serrano Jamon, spear with a skewer.
  4. Serve at room temperature.

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Plum Cake

I was laying in bed one morning, waiting for the alarm to come on, looking through all the events of the day on my iPhone when my dear friend Barb (Profiteroles and Ponytails, blog on hiatus) text me this plum cake recipe. She had made it with peaches and was quite impressed and thought I might like it too. I really appreciate recommendations like this because as it happened, I was on the lookout for a dessert for friends coming for a patio dinner that Saturday, perfect timing! It turns out, the recipe is excellent with plums. They totally caramelized and sweetened up, it was a hug transformation as the raw plums were quite tart. I converted the recipe to metric measures but you can find the original imperical measures here.

The recipe has 200 grams of sugar which seems like a lot, but our plums were quite tart so they really helped balance the large amount of sugar. 

Truth be told, I forgot to take a photo until it was too late. Guests took half home.

Plum Cake

Makes 1 23 cm cake (9 inch)

Ingredients:

  • 145 g unsalted butter, at room temperature
  • 200 g granulated sugar
  • 2 eggs, at room temperature
  • 125 mL whole milk, at room temperature
  • 5 mL vanilla extract
  • 60 g almond flour
  • 3 g lemon zest
  • 170 g all-purpose flour
  • 1 teaspoon baking powder
  • 2 g salt
  • 8-10 plums, cut in half

Ingredients for the topping:

  • 30 g granulated sugar
  • 3 g cinnamon
  • 30 g unsalted butter, cut into 0.5 cm cubes

Directions:

  1. Preheat your oven to 375° F. Prepare a 23 cm (9 inch) springform pan by buttering all the sides and bottom, add a circle of parchment to the bottom.
  2. Combine the butter, sugar, eggs, milk, vanilla extract, almond flour and lemon zest in the large bowl of your food processor. Process until smooth. 
  3. Sift the flour, baking powder and salt and add to the smooth batter and process only until combined. 
  4. Pour the batter into the prepared pan and spread evenly in the pan. Add the plums, cut-side up, pressing down slightly, in a circular pattern until the pan is filled with the plums.
  5. Bake for 45 minutes. Meanwhile, combine the sugar and cinnamon and mix well.
  6. At 45 minutes, sprinkle the sugar mixture over the cake, making sure to get some onto each plum. Dot with the butter. Return to the oven and continue to bake for an additional 20 minutes or until a toothpick comes our clean. Allow to cool completely in the pan.
  7. To remove from the pan, loosen the sides with a sharp knife and spring the cake from the pan. Serve at room temperature.

Notes:

  • I added the lemon zest. Also the original recipe used some whole wheat flour which I didn’t have. 
  • The plums release a lot of liquid so my baking took a lot longer than expected, keep testing with the toothpick for doneness. The timing above is what the recipe called for, I baked my cake for an additional 40 minutes after I added the topping.

 

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I had purchased a small package of sugar snap peas from one of our green grocers in early August for a dish but I really only needed about a dozen of them so I had to find something to make with the leftovers before they expired. I decided to blanch them for a minute or so and dress them with toasted sesame oil, a splash of soy sauce with a splash of rice vinegar to serve with my prized pork Bulgogi recipe, it was lovely.

Quick Sugar Snap Pea Salad

A KitchenInspirations Original Recipe

Serves 2, as a side salad

Ingredients:

  • A handful of sugar snap peas, blanched
  • 15 mL toasted sesame oil
  • a splash of soy sauce
  • a splash of rice wine vinegar (unseasoned)
  • toasted black and white sesame seeds for garnish

Directions:

  1. Combine the dressing and pour over the blanched sugar snap peas and coat well.
  2. Plate and sprinkle sesame seeds over the top.
  3. Serve chilled.

Notes:

  • Sesame oil can be overwhelming, 15mL was enough for this amount of sugar snap peas, if in doubt, start with a small amount and taste.
  • I blanched the sugar snap peas for about 1 minute in boiling, salted water.

 

 

 

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Our lockdown has been over for a couple of months now and we are in Step 3 which means businesses aren’t limited to a percentage of the allowable persons inside but must limit capacity to the number of people that can still maintain physical distancing of 2 metres. So, other than masks still having to be worn inside (other than if you’re eating and drinking or your own home) things are pretty much back to normal. We have been out for lunches and dinners but are still dining on patios…I’m not ready to go inside just yet. The latest variant of Covid is wreaking havoc on the unvaccinated or just single vaxed but we all in all, are doing well in Ontario where we have 63.62% double-vaxed of the total population (keeping in mind that we are still not vaccinating the under twelve-year-olds). Our borders are also now open to the US without the need of quarantine upon arrival but travellers must prove that they have been double vaccinated and show a negative COVID test within 72 hours of entering. There have already been several Americans arriving with forged vaccination papers and they have each been fined about $20,000 Canadian (about $2 US). It is really disturbing that people are forging vaccination papers, they are really jeopardizing the long-term success of eradicating this hideous virus. So, we are keeping to our ‘bubble’ and still continue to entertain outside. I feel for our Australian friends as they are just beginning the journey but hopefully, they will be better behaved than Ontarians were, keeping us in lockdown for the longest time in the world (over 360 days in total!)! Enough of my rant.

I made this delicious dish for an Indian night with Andy and Mark back in August. I’ve never made Beef Bhuna before and I won’t lie, this recipe is a lot of work, but you can divide the work over a day or two to make it more manageable. For example, make the Base Curry Sauce a day or two in advance and then make the Bhuna curry later. I found the recipe on The Curry Guy’s blog, Great Curry Recipes. I won’t repeat the recipe because I made it verbatim and it really was outstanding. The small-batch Base Curry Sauce made about 3 cups, two of which I used for the Beef Bhuna and one went into the freezer for a later date.

I highly recommend this dish, it will satisfy your craving for Indian food. The best naan recipe can be found here.

 

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