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creme-caramel_first

Happy New Year! It’s hard to believe we’re at the beginning of 2017! Wasn’t it just Y2K yesterday? Time flies when you’re having fun, as they say. And we did have fun in 2016! 

Crème Caramel has been on my bucket list for a long as I can remember. I seem to recall it being really popular in the 1980’s but I haven’t seen it on a menu in a really long time. It’s a light-tasting, creamy baked custard with a surprise when you turn it out on a plate: deliciously moreish caramel oozes over the out-turned dessert. It’s classy looking and it’s super easy and I’m going to bet that you will love it. I referred to this Martha Stewart recipe because, as luck would have it, I had two egg yolks that needed to be used. I also reduced the recipe to make 3 ramekins because that’s what I needed for a dinner party. Martha’s recipe makes 8 servings so if you need more, feel free to use her original proportions. I also used slightly larger ramekins (250 mL or 1 cup size) but filled each one about 120 mL or 1/2 cup of the custard.

Crème Caramel

Makes about 360 mL (about 1 1/2 cups) custard (3 or 4 servings)

Ingredients:

  • 2/3 cup sugar, divided
  • 1/8 tsp lemon juice
  • 1 tbsp water
  • 1 large egg
  • 2 large egg yolks
  • 350 mL (~1 1/2 cups) unsweetened cashew milk (I use this brand)
  • pinch of salt
  • teaspoons pure vanilla extract

Directions:

  1. Preheat the oven to 325° F (165° C). Place a large, high-sided pan into the oven and fill about half way with warm water.
  2. In a heavy bottom saucepan, add 1/3 cup sugar, lemon juice and water and mix well. Place pan over medium-high heat and melt the sugar without stirring until it reaches a beautiful amber colour. Remove from heat and pour evenly into each ramekin. Set aside.
  3. In a double boiler, combine the eggs, cashew milk, salt and vanilla extract and whisk over simmering water until slightly thickened and warm.
  4. Pour into prepared ramekins evenly. Place ramekins into the pan in the oven and add more water so it reaches about two-thirds up the side of the ramekins. Bake for about 45 minutes or until the custard has set.
  5. Remove from the water bath and allow to cool. Place in the refrigerator so that the custard sets up (a couple of hours should do).
  6. To serve, carefully run a thin knife around the edge and place a plate face down over the ramekin and flip. You may need to give the ramekin a bit of a jiggle to release the custard. Serve as is or with raspberries and whipped cream.
creme-caramel

It’s a lovely, light-tasting dessert.

Notes:

  • I used cashew milk because I had some on hand from recipe testing, but in all honesty, I would do it again! Cashew milk is less than a quarter of the calories and less than half of the fat of 2% milk! And the flavour was spot on. 
  • Feel free to use almond milk or even coconut milk for taste variation, with same quantity.
  • If you use coconut milk instead, consider making coconut caramel by using coconut sugar (a simple substitution will work just fine or use double of this recipe).
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tejas-dulces_first

Happy Halloween Everyone! Hope you all have a ghoulish night!!!

While in Europe this past September, we spent four extremely hot days in Sevilla. It’s no wonder they call Spain the “Frying pan of Europe”! It wasn’t as hot as it had been (near 50° C or 122° F) but it was hot enough for us! The sun was relentless and most locals only walk in the shade (you can tell who lives there because they hug the shadows directly beside the old buildings!). The city has covered some of its sunnier streets with canopy sails to shade the citizens and tourists, it’s that bad!

Many of the historic town streets have these sails in both Sevilla and Madrid.

Many of the historic town streets have installed these canopy sails to protect citizens and tourist from the unyielding sun, in both Sevilla and Madrid, though I did not see them in Granada.

During one of our last walks though the beautiful historic part of town, we stumbled into the area where the locals actually live. There were no tourist shops, a few restaurants, just butchers, bakers, children’s clothing stores, kitchen stores (yes, I did buy something), grocery stores and specialty shops. One such shop was a beautifully designed little cookie shop where they sold only one type of cookie in three flavours: La Tejas Dulces de Sevilla, in almond, pistachio and coconut. A young lady was handing out samples in front of the beautiful store and we couldn’t resist. In one taste, we were immediately hooked on the simple almond flavour and lovely crunchy texture and we had to buy some. Upon returning to Toronto, I hid the small package so that I could work on a recipe and perfect it for the blog. I told JT it was for the greater good, he wasn’t impressed.

The cookies are light, airy, crunchy and full of flavour; imagine a genoise batter spread paper-thin, topped with almonds and baked until golden. They are so GOOD! The recipe is relatively simple but follow the instructions to get the signature airy, crunchy texture. I think this could easily convert to a gluten free variety, stay tuned!

I must warn you, though, because these are not like the French Tuiles, these have a bit more body than a traditional French tuiles. They are really more cracker-like than a tuile or a cookie.

Scroll down to the end of this post to see pictures from this part of our trip.

tejas-dulces_2

Delicately sweet, these crispy, flavourful cookies hit the spot for an afternoon craving!


original

These are the originals we brought back from Sevilla, sadly only three left and a mess of crumbs but I’ve finessed the recipe so I can make more!

Almond Tuiles of Sevilla (Tejas Dulces de Sevilla)

A KitchenInspirations Original Recipe

Makes 25 cm x 30 cm (10″ x 12″) sheet, cut to make cookies or various sizes

Ingredients:

  • 30 g (2 tbsp) unsalted butter
  • 75 g (3/4 cup) almonds, thinly sliced and toasted
  • 1 large egg, at room temperature
  • 80 g (~1/3 cup) sugar
  • 1/2 tsp almond flavour
  • 1/2 tsp pure vanilla
  • 50 g cake and pastry flour
  • pinch of salt

Directions:

  1. Toast the almonds until golden. Set aside to cool.
  2. Melt* the butter and set aside to cool.
  3. Beat the egg with the sugar until it reaches the ribbon stage, about 5 minutes. Beat in the flavourings and cooled butter.
  4. Sift the flour with the salt and fold into the egg mixture, cover and allow to rest at room temperature for 30 minutes.
  5. Pre-heat the oven to 265° F (130° C).
  6. Pour the entire batter onto a parchment-lined cookie sheet and spread out until it is quite thin (about 3-4 mm (about 1/8-3/16 inch) works out to about 30 cm x 30 cm (12″ x 12″). Evenly sprinkle the toasted almonds onto the batter and gently push into the batter**.
  7. Bake for 45 minutes to an hour or until evenly golden, turn the pan once about halfway.
  8. While still warm, move parchment onto a cutting board and cut into uneven shapes with a pizza cutter. Transfer parchment to a cooling rack and allow to cool. Cookies will firm up as they cool.
  9. Once cooled, store in an airtight container for about a week, but they won’t last that long!

Spread batter out thinly (about 30 x 30 cm or 12 x 12 inches)

Spread batter out thinly (about 30 x 30 cm or 12 x 12 inches)


tejas-dulces_3

I made another batch but spread the batter out much thinner. They probably could have baked a little longer to get a little richer colour, but the flavour and texture is spot on.

Notes:

  • *for additional flavour, brown the butter in a frying pan until hazelnut in colour.
    ** to insure that all of the almonds are ‘stuck’ to the batter, I did a little toss of the pan quickly and that way I was able to move ‘unstuck’ almonds to a better place.
  • Add a teaspoon of lemon zest because lemon and almond go so wonderfully together!
  • Drizzle melted chocolate over the cookies once they are cool, refrigerate until set then store in an airtight container for about a week, but be warned, these won’t even last as long as the originals!

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StrawberryBlueberryGalette

A  few weeks back, I assisted a fellow food stylist for a well-known retailer on their magazine’s Christmas edition. I had to track down two FRESH 10-12 lb turkeys in July! Can you imagine? Not many butchers carry fresh turkeys at the beginning of July but I was lucky because one in particular supplies many food stylists in Toronto and I was able to get the two 11 lb birds on short notice! Note to self, this butcher ROCKS! The quality is exceptional and when I asked for 10-12 lb turkeys, he gave me 11 lb not 14 lb like my butcher does!

OntarioStrawberries

Ontario Strawberries are generally small, sweet, little heart-shaped berries.

During this shoot, we made pies and while the pies we made were beautiful, the stylist mentioned she would make a galette for the crew using the leftover fruit, so galette stuck in my head. Fast forward to the Sunday, JT and I were driving up to the cottage (he had a councillor meeting first thing on Monday morning) and I was able to purchase fresh, Ontario Strawberries from a road-side farm vendor (I think the kids were selling them!), the strawberries were picked that very morning. Ontario strawberries are usually the small, heart-shaped berries that taste like strawberries, totally unlike the gargantuan berries we usually have all year round from California (sorry guys, but California must send us the most tasteless, most gigantic strawberries ever and keep all the good stuff for themselves!) I put this quick galette together using my brand new cottage immersion blender, with the mini food processor attachment. I adore the rustic look of a galette, perfect for the cottage!

StrawberryBlueberryGalette3

Ontario Strawberry and Blueberry Galette

The original recipe for the pastry is from Dori Greenspan’s beautiful book, Baking with Julia, but you can find the recipe on-line, here, here and here to name a few!

Makes 1 galette about 20 cm or 10 inches in diameter

Ingredients:

  • 2-3 tbsp ice-cold water
  • 1 cup plus 2 tbsp AP unbleached flour
  • 1 tsp sugar
  • 1/4 tsp salt
  • 3 tbsp cold unsalted butter, cut into cubes
  • 1 egg yolk with a splash of water
  • 2 cups small strawberries
  • 1 cup blueberries
  • 3 tbsp AP unbleached flour
  • 2 tbsp sugar, plus more for dusting the pastry

Directions:

  1. Combine flour, sugar, salt and butter in the bowl of a small food processor. Pulse quickly until the butter is totally incorporated and the dough resembles a coarse meal. Pour all of the water in at once and process again until the dough, more or less, comes together. Pour out the dough onto a sheet of plastic wrap and working quickly, press the dough into a single disk. Cover with the wrap and refrigerate 1 hour or in the freezer for 15 minutes, like I did.
  2. Preheat the oven to 350 °F (176 °C) (I have convection (fan) at the cottage).
  3. Wash and dry strawberries and blueberries. Toss with the 3 tbsp flour and  2 tbsp sugar until well coated. Set into the refrigerator while you work on the pastry.
  4. Roll out the pastry dough into a 30 cm or 12 inch round. Pile the berries into the centre and fold up the edges, pinching to contain the excess pastry. Brush the pastry with the egg yolk (and a splash of water) and sprinkle with additional sugar (sanding sugar would have been great, but I was at the cottage so I didn’t have any).
  5. Bake on a piece of parchment for 20-30 minutes (I have a small convection oven, so it baked very quickly). Serve warm with basil ice yogurt (see notes below).

StrawberryBlueberryGalette2

StrawberryBlueberryGalette4

StrawberryBlueberryGalette5

Notes:

  • JT said that my fruit to pastry ratio was off, so I adjusted the above recipe and doubled the fruit.
  • Basil Ice Yogurt is simple to make: combine 1 cup Greek yogurt, 1/4 cup honey (or to taste), chiffonade of 8-10 basil leaves and mix well. Freeze for 1-2 hours, stirring occasionally so it doesn’t freeze solid.
  • Basil and strawberries are a lovely combo.

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The marketing company that I work with from time to time recently moved into their new exciting office space and they invited me down for a look. I decided to bring them a baked treat (because that is how I roll) and created this new chewy chocolate peanut butter brownie recipe! I was inspired by your generous reaction to the Chocolate Peanut Butter Bark with Gold Sea Salt that I created, thank you. This is not an overly sweet brownie but it is richly flavoured with chocolate with the classic peanut butter combo. I used natural, chunky PB that isn’t sugared or salted, but feel free to use your traditional grocery store PB and omit the additional sugar and salt that I add in the later part of this recipe. The recipe is loosely based on my Go-To brownie recipe that my dear Mom cut out of the Toronto Star about 20 years ago (click here and here).

Chocolate Peanut Butter Brownies 

A KitchenInspirations Original Recipe

Makes about 25 brownies

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup icing sugar
  • 5 tbsp cocoa powder
  • 1 tsp baking powder
  • 45 g (1 1/2 oz) semi-sweet dark chocolate chips
  • 3 tbsp butter
  • 1/2 cup water
  • 2 tsp vanilla extract
  • 2 egg whites
  • 1/2 cup natural, chunky peanut butter
  • 1/3 cup water
  • 1 tbsp icing sugar
  • Pinch of salt

Directions:

  1. Sift flour, icing sugar, cocoa powder and baking powder.
  2. Melt butter  with chocolate chips, add vanilla and water and stir well.
  3. Beat in the egg whites (if the liquid is still hot, temper them so you don’t get scrambled eggs!)
  4. Add dry ingredients and stir well.
  5. Pour into a prepared 9″ x 9″ pan and line the pan with parchment paper, then spray with non-stick baking spray. Bake for 25-40 minutes until firm and cake tester comes out clean.
  6. Option to frost with a butter icing, but not necessary as this brownie is very moist and flavourful.

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TrioThaiDesserts_First

Last month we had another progressive dinner (number 11 to be exact) and we decided to make up some new rules. In general, we alternate clockwise for the courses and this time it was neighbours John and Nancy’s turn to make the main course. The first new rule is that the couple who has the main course chooses the theme. The second new rule, is that the main course couple may also invite a “guest couple” to participate in the eating but not in the making; having four courses has put the main course much too late in the evening (around 10:30-11) because we inevitably stay too long at each house! For this progressive dinner, John and Nancy chose Thai food because Nancy was recently in Thailand and had a marvellous time. It was our turn for dessert.

There aren’t too many desserts in Thailand and I recently learned that they generally don’t serve a sweet after dinner, desserts are usually saved for celebrations, like weddings. Thai desserts are often not sweet and sometimes even savoury (don’t you worry, I didn’t choose savoury (you know who you are!)). I did have a rather difficult time landing on three desserts that would WOW our party because I wanted to choose something obviously Thai and put my own spin on it. I finally chose a baked Coconut Custard Slice (from my Easy Thai-Style Cookery from the Australian Woman’s Weekly, published in 1996), also from the same cookbook, a Sticky Rice Pudding infused with Kafir Lime Leaves with a Coconut and Lime Custard and lastly a Mango Mousse garnished with a Mango Rose (from Epicurious). All three desserts were served in small portions, as above. I made all three in advance and portioned them out so that on the evening I needed only to plate them. These dinners always get out of control with the volume of food so small portions is all anyone ever wants, but I had made enough for leftovers in case someone wanted more. I really like coconut so both the custard cake and the rice pudding were high on my favourite list, but I have to say the mango mousse was also refreshing and delicious. Which one would you choose as your favourite?

A very nicely textured coconut lemon custard.

A very nicely textured coconut lemon custard.

Baked Coconut Custard Cake

Makes one 24 cm (9.5 inch) tart, about 1 cm (0.5 inch) deep.

For original recipe, please click here.

Ingredients:

  • 1/2 cup (125 mL) coconut cream
  • 1 cup 18% cream
  • eggs, lightly beaten
  • 1/2 cup (100 g) brown sugar, firmly packed
  • 2 tbsp unsweetened coconut, toasted
  • Lemon or Lime zest for garnish

Directions:

  1. Pre-heat the oven to 350° F. Prepare an 24 cm (9.5 inch) removable bottom scalloped tart pan by lightly greasing and lining the exterior bottom in foil making sure it comes up more than half way on the sides and is waterproof. Set aside.
  2. Combine coconut cream, cream, eggs and brown sugar in a heavy bottomed pan and stir over medium-low heat until warm; do not boil (the coconut cream will separate).
  3. Pour mixture into the prepared pan. Place the tart pan into larger pan that can accommodate enough boiling water to come halfway up the side of the tart pan.
  4. Bake for 30 minutes or until the centre of custard is just set. Cool custard for 30 minutes and then refrigerate custard 1 hour or 1-2 days before serving.
  5. Cut into wedges and sprinkle with extra coconut and lemon or lime zest, if desired.
RicePuddingCustard

A delicious rice pudding scented with kaffir lime leaves and a baked custard topping.

Kaffir Lime Sticky Rice Pudding

Serves 4 individual portions or 9 mini portions.

For original recipe, please click here.

Ingredients for the rice pudding:

  • 1/2 cup (100 g) short grain rice
  • 2 tbsp brown sugar
  • 1 cup (250 mL) coconut milk (including the cream)
  • 1 cup (250 mL) water
  • 10-20 dried kafir lime leaves (depending on how much you like kafir limes)
  • 2 tbsp white sesame seeds, toasted

Ingredients for the custard:

  • 3 eggs
  • 1 cup (250ml) coconut milk, including the cream
  • 2 tbsp sugar
  • juice from 1/2 a lime

Directions:

  1. Lightly grease nine 125 mL (1/2 cup) capacity ovenproof mason jars with coconut oil. Preheat oven to 350° F.
  2. Combine rice, 2 tablespoons brown sugar, coconut milk and water in a thick bottom pan, and slowly bring to a boil while stirring. Simmer uncovered, stirring occasionally until rice is tender and liquid has been absorbed (about 30 minutes). Cool slightly. Remove Kafir lime leaves, discard.
  3. To make the custard, combine the milk with the eggs, sugar and lime juice and whisk together. Set aside.
  4. To each prepared mason jar, add 2 slightly heaping tablespoons of the rice pudding and press into the bottom of the jar. Pour the prepared custard evenly into each of the nine jars.
  5. Place jars into a large rimmed pan and fill the pan with warm water to about 1/2 way up the mason jars. Cover the pan with foil and bake for 30 minutes or until custard has set.
  6. Remove jars and allow to cool. Refrigerate until 2 hours before serving, then remove from fridge and serve at room temperature garnished with the toasted sesame seeds.
MangoMousse

A lightly set mousse (not heavy on the gelatin) with a good punch of mango and a dash of lime.

Mango Mousse

Makes one 23 cm x 23 cm (9″ x 9″) pan of mousse.

For original recipe please click here.

Ingredients:

  • 1 envelope (1 tablespoon) unflavored gelatin
  • 500 mL (2 cups) fresh mango purée (about 4 small mangos)
  • 1/3 cup sugar
  • 1/2 tsp vanilla extract
  • 1 cup plain yogurt (I used Greek)
  • 3 egg whites, beaten until stiff but not dry (you may substitute whipped cream for the egg whites, about 1 cup whipped)
  • 1 mango for rose garnises and lime zest

Directions:

  1. In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 minute, then heat the mixture over low heat, stirring until the gelatin is dissolved.
  2. In a blender or using an emersion blender, blend together the mango purée, sugar, vanilla, and yoghurt and add the gelatin mixture and blend the mixture well.
  3. Beat the egg whites (or whipping cream) until they hold stiff peaks, fold it into the mango mixture gently but thoroughly.
  4. Pour into a plastic-lined 23 cm x 23 cm (9″ x 9″) pan.
  5. Chill the mousse for at least 4 hours or overnight. Freeze for 30 minutes before serving (improves both the flavour and texture, and makes it much easier to handle).
  6. Cut 9 servings using a flower cookie cutter and place carefully on a plate, garnish with mango roses. To make mango roses, I simply used my vegetable peeler and peeled slices about 30 cm (12 inches) long from each mango and then rolled into a rose. I prepared the roses in advance to make serving easier.

 

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ChocolateCherryBrownies_1

As I was recently cleaning out my freezer, I discovered I had some cherry pie filling likely left over from a shoot or test because frankly, I would not buy the stuff myself! Being one who does not like to discard food I came up with this chocolate cherry brownie recipe. It’s moist, very chocolatey and surprises you with the odd cherry. I cut them into 2.5 cm (1 inch) cubes so you could have more of them, but you may cut them into the larger, traditional brownie shapes and have fewer or more, who am I to judge.

ChocolateCherryBrownies

Chocolate Cherry Brownies

A KitchenInspirations Original Recipe

Makes 1 pan 23 cm X 23 cm (9″ x 9″) about 2.5 cm (1″) thick.

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup icing sugar
  • 5 tbsp cocoa powder
  • 1 tsp baking powder
  • 45 g semi-sweet chocolate
  • 1/2 cup brown sugar, packed
  • 1 cup cherry pie filling
  • 2 tsp vanilla extract
  • 2 egg whites, lightly beaten

Directions:

  1. Pre-heat the oven to 350 °F.
  2. Sift flour, icing sugar, cocoa powder and baking powder.
  3. Combine the brown sugar and chocolate chips and slowly melt the chocolate, add vanilla and mix well.
  4. Beat in the egg whites (if the liquid is still hot, temper them so you don’t get scrambled eggs!)
  5. Add dry ingredients and stir well.
  6. Pour into a prepared 23 cm X 23 cm (9″ x 9″) pan lined with parchment paper. Bake for 30-35 minutes until firm and tester comes out clean.
ChocCherryBrowniesNutrition

Per single 2.5 cm cube brownie.

OK, I lied. Full disclosure: I really came up with this recipe so that I could use my adorable, new petite sweet stand (using up the cherry pie filling was just a bonus!). Isn’t it gorgeous? Cue JT’s famous Eye Roll.

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PB ChocolateBark

This is a perfect recipe to show case the gorgeous gold sea salt that Barb (Profiteroles and Ponytales) so generously gave me at Christmas. Admittedly, this recipe is more appropriate for Christmas but what the hay…you get it now. On the plus side, it’ll give you enough time to source gold sea salt! Now this sea salt isn’t just brown made to look like gold, it actually looks like the real McCoy (probably not real gold, though but it’s just as pretty)! I would have liked to pry the top off and get the actual larger chunks but it seems it was glued on so I was out of luck. I can see this gorgeous sea salt on so much more so you’ll likely be reading about it again.

GoldSeaSalt copy

This is the gold sea salt that I sprinkled on the bark

Peanut Butter Chocolate Bark with Gold Sea Salt

A KitchenInspirations Original Recipe

Ingredients:

  • 285 g semisweet chocolate
  • 1/4 tsp cinnamon
  • 1/3 cup chunky peanut butter (just peanuts, no salt, no sugar)
  • 2 tbsp icing sugar
  • gold sea salt

Directions:

  1. Slowly melt the chocolate in a double boiler or bain marie, stir in the cinnamon and mix well. Meanwhile, mix the chunky peanut butter and icing sugar well.
  2. Spread the melted chocolate onto a silicon lined baking sheet to about 3-5 mm (just less than 1/4″). Dot the peanut butter onto the melted chocolate and swirl with the blade of a very thin knife. Sprinkle with gold sea salt. Refrigerate until hard and then break into bite-sized portions.
PB Bark

Mmmmm PB and chocolate, a match made in heaven!

Notes:

  • Melting chocolate should always be done very slowly and never over boiling water.
  • I used a natural peanut butter because that is what we have, if you use peanut butter with added sugar and salt, you will need to modify the recipe.

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