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Posts Tagged ‘Apple’

strawberrypreserves_first

This is an apple sweetened preserve with strong strawberry flavour and a hint of cinnamon. It’s delicious on toast, cheese or even a garnish on dessert. However, if you are a sweet tooth, this may not be for you.

Late last year, JT and I decided to hunker down and lose the weight we put on in 2016, start date January 3, 2017. I don’t know about you, but it keeps getting more and more difficult to shed those pesky pounds. So over the last few weeks, we have been dry and on a very strict regiment. I’ve joined a doctor supervised program that I’ve had much success with in the past and I am happy to report, I am doing rather well. At this rate, I should reach my goal by March! I also bought a fit bit zip, so as corny as it sounds, I am getting in my 10,000 steps, a day! We got a bit lazy after our trip to Europe last fall, so it feels great to get back on track.

The diet we subscribe to has you eating real food (in moderated proportions) so it will be easy to keep up the practice even after we reach our goals. Having said that, there are a few things that I miss because the preferred brands contain aspartame or some other chemical sugar that I decided many years ago to avoid like the plague. So, in this simple post, I present to you an apple-sweetened strawberry preserve recipe. I must warn the super sweet tooths out there that this recipe is definitely not for you. It does, however, have excellent strawberry flavour and the apple just curbs the tartness of the berries without any processed sugars! I suspect I could have added honey or some other natural sugar, but the diet really limits ALL sugars (except chemical) so my hands were tied. These preserves should be frozen as opposed to canned because it does not contain processed sugars as a preservative. At first, I made a single batch of one jar, but JT loved it so much, the jar did not last long. So when I saw strawberries (from Mexico) on sale for $1.88/454 g (1 pound) I jumped! Surprisingly, they have excellent flavour and aroma and the berries really shine through in this preserve.

Apple Sweetened Strawberry Preserves

A KitchenInspirations Original Recipe

Makes about 500 mL (about 2 cups)

Ingredients:

  • ~1.8 kg  (~4 lbs) strawberries
  • 1 cup water
  • 4 cinnamon sticks
  • 1 apple, chopped finely, peeled, cored (reserved)

Directions:

  1. Roughly chop strawberries, add them to a heavy bottom saucepan along with the cinnamon sticks, apple and the water. Wrap the apple peel and core tightly in cheesecloth and add to the mix (the peel and core will add natural pectins which will help thicken it).
  2. Boil until the berries and apple have broken down, most of the water has evaporated and it has thickened. With a fork, mash any berry chunks or apple that have not broken down. Remove the cheesecloth bag, drain and discard.
  3. Bottle in sterilized jars and refrigerate for immediate use or freeze for future use. The refrigerator preserves are good for about one month, but it probably won’t last. The freezer jams will be good for about 6 months if they are sealed tightly.

 

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AppleStreurselMuffins_first

Things are heating up in Toronto! And I’m not talking about temperature, although temperatures are pretty hot too! On Friday we began hosting the Pan Am Games (and ParaPan Am) which is a really big deal. At last count, Canadians are holding the most medals (yay, Go Canada Go!) with 24 in total with 10 GOLD! The U.S. is in close second with 19 total and 7 Gold! The last five years have been leading up to the next 2 months, with revitalization and new construction. We built new stadiums, tracks, pools and revitalized a number of venues across the city, including repaving all of the roads in High Park!

The opening ceremonies were held in the Pan Am Ceremonies Venue on Friday (formerly the Rogers Centre) with internationally renowned Cirque de Soleil delivering a once in a life-time show with their usual fanfare, culminating with Donovan Bailey base jumping from the summit of the CN tower! And, if that wasn’t enough, the CN Tower had the most amazing fireworks!

The Pan Am games have only been on since Friday and we’ve already had some shenanigans in our fair city. We had a guy use mannequins to access the HOV lanes (high occupancy vehicle lanes where you have to have 3+ in the car) during the games. The Brazilian Men’s Cycling team thought they’d use the Don Valley Parkway (a major north/south highway in Toronto) as their practice venue on Sunday morning! No one was hurt and they were escorted to safer ground as cyclists are not permitted on our highways. Then, totally unrelated, a dead racoon was memorialized on a quiet downtown Toronto residential  street as Animal Services failed to pick up the little guy for over 12 hours! Yes, we’ve had some entertainment indeed!

And if all of that isn’t excitement enough, we have some very special friends coming on Friday and I’m cooking up a storm in anticipation! Then the following week I will have an extra special surprise, but you’ll have to wait and see who that is.

This little recipe was born out of the need to use up a couple of apples, I wanted a healthier muffin without the normal oil component so I created this moist, tasty and generously-sized muffin.

AppleStreurselMuffins2

A moist and tasty muffin

Evenly portioned into 12 muffin cups

Evenly portioned into 12 muffin cups

Apple Streusel Muffins

A Kitcheninspirations Original Recipe. Makes 12 good-sized muffins.

Ingredients:

  • 1 cup milk
  • 1 1/2 cup peeled and shredded apple
  • 1/2 cup chopped dates
  • 1 cup bran buds
  • 3 eggs, beaten
  • 2 cups All Purpose Flour
  • 1/4 cup brown sugar
  • 3 tsp baking powder
  • Pinch of salt
  • 1 tsp cinnamon
  • Pinch of nutmeg

Ingredients for Streusel Topping:

  • 1/4 cup oatmeal
  • 1 tbsp butter
  • 1 tbsp brown sugar
  • 1 tsp cinnamon

Directions:

  1. Preheat oven to 375° F (190° C). Butter and flour 12 muffin cups. Set aside.
  2. Layer the milk, bran buds, apple and dates making sure bran buds are covered in the wet ingredients, set aside for 5 minutes. In another bowl, combine flour, brown sugar, baking powder, salt, cinnamon and nutmeg and set aside.
  3. Prepare the streusel topping by combining all ingredients and rubbing in butter until crumbly. Set aside.
  4. Add beaten eggs to the bran bud mixture and stir well. Fold the flour mixture into the bran bud mixture until just combined.
  5. Divide batter into 12 muffin cups evenly. Top with streusel topping and bake for 20-25 minutes or until cake tester comes clean.
Hot out of the oven on a day that was 27° C (81° F)

Hot out of the oven on a day that was 27° C (81° F)

AppleStreuselMuffins

It’s delicious with a little butter.

AppleStreuselCalorie

Calorie count is per one muffin


Several months ago, I was asked to style a commercial for the Steven and Chris show. Chef Daniel Mezzolo is the famous executive chef from Gusto 101  (please recall the lovely Kale Salad I reinvented). We worked after the show taped so I had a 3pm call time and it didn’t end until well after 11pm that night. It was a long day but it was a blast, I hope you enjoy this short clip.

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AlmasSutemeny_First

We had a grand 2-week visit with my Hungarian relatives, enjoying the many things that Toronto has to offer. During the annual street party, our dear neighbour (one of whom we do the Progressive dinners with) asked us all over to their place for a BBQ. I made dessert. I chose to remake the Martha Stewart Apple Cake that I previously posted here. It was so well received that My cousin asked for the recipe, so I will post this recipe in Hungarian for my kin in Budapest (English will follow).

Egy nagyon jó két hétes nyaralás volt a magyar rokonokal. Meglátogatunk mindent ami van Torontoba. Az este amikor az utca ünneplés volt, a kedves szomszéd (akikval közül csináljuk Progresszív vacsorákat) meg hivtak minket egy grillezésre. Én csináltam a desszertet. Úgy döntöttem, hogy meg csinálmon a Martha Stewart almás süteményét, amit korábban irtam rola itt. Annyira szereték, hogy az unokatestvérem kérte a receptet, így én hozzászólom a receptet magyarul (English recipe to follow).

Apple Cake

A tasty combo of cake and apples with a good dose of cinnamon. Egy finom torta almával és egy jó adag fahéjjel.

Almás Sütemény

Az eredeti recept it van.

Egy reczept csinál egy 23 cm kerék tepsit ami 8 – 10 cm magas, vagy két 20 cm kerék tepsit de csak 5 cm magas.

Hozzávalók:

  • szukor meghinteni a tepsit 
  • 195 g liszt
  • 12 g sütőpor
  • 5 g  só
  • 7 g fahéj puder, plusz egy kicsi a tepsinek és a pite tetejére
  • 85 g vaj, olvaszva
  • 170 g barna cukor, plusz egy kicsi a pite tetejére
  • 125 mL tej
  • 2 tojás, szobahőmérség
  • 2 nagy alma, hámozott és vékonyra szeletelve
  • 30 g vaj, plusz egy kicsi a tepsinek és a pite tetejére kis csipetkékb

Utasítás:

  1. A sütőt előmelegítjük 200 °C-ra.
  2. Ki vajazuk a tepsit egy kis vajal és meghintjük cukorral.
  3. A liszthez hozzáadjuk a sütőport, a sót, és a fahéj pudert és alaposan keverjük össze.
  4. Egy másik tálban jól megkeverük egy habverővel az olvasztott vajat, a barna cukrot, a tejet, és a tojást.
  5. Lassan a vaj keveréket a liszt keveréketel hozá adjuk és osze keverjük.
  6. Öntsük a tésztát az előkészített tepsibe és az almát egyenként rendezzük körbe szorokan amíg elfogy (ugy mint a kép).
  7. A pite tetejét meghintjük egy kis barna cukral és fahéjjal es kis csipetke vajjal.
  8. Sütjük amíg a teteje arany szinu és a gyümölcs meg van fóve, körülbelül 40-50 perc, vagy amíg a sütemény teszter (tiszta fogpiszkáló) a tészta közepének jön ki tisztan.
Apple Cake2

Perfect for dessert or afternoon tea. Egy tökéletes desszert, vagy délutáni cávéval.

Apple Cake

Original recipe may be found here.

Makes one 9″ deep spring-form pan cake or two 8″ slightly shallower round cakes.

Ingredients:

  • sugar for dusting pan
  • 195 g flour
  • 12 g baking powder
  • 5 g  salt
  • 7 g cinnamon
  • 85 g butter, unsalted and melted, plus a bit more for the pan and cake top
  • 170 g dark brown sugar, packed
  • 125 mL milk (I used skim)
  • 2 large eggs, room temperature
  • 2 large apples, peeled, cored and sliced into 2 mm sliced wedges

Directions:

  1. Preheat oven to 375° F. Butter a 9″ springform pan and line the bottom with parchment. Sprinkle with sugar and shake the pan to coat.
  2. In a large bowl, whisk together flour, baking powder, salt and cinnamon.
  3. In a medium sized bowl, whisk together melted butter, brown sugar, milk and eggs.
  4. Slowly fold the butter mixture into the flour mixture, just stirring until blended.
  5. Spoon the batter mixture into the prepared springform pan, smooth the top evenly.
  6. Arrange the apple slices in a circle closely together in the cake batter. Then press each piece of fruit gently down into the batter.
  7. Sprinkle over with the 2 tbsp brown sugar and cinnamon. Top the brown sugar by dotting the remaining 1 tablespoon of butter over.
  8. Bake until top is golden and the fruit has softened, about 35-50 minutes in a convection oven (fan oven for my European friends), or until a cake tester inserted in the centre comes out clean.
TheFamily

Our last lunch together on the back patio.

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StickyToffeeAppleCake_First

You must be thinking, “why on earth would I want to bake a cake in a rice cooker?” There are a few reasons I can easily think of:

  • Maybe your oven is in use and you need dessert.
  • Perhaps it’s 40°C inside and you don’t want any more heat in the house.
  • Because you can.

I am usually not one who purchases a one trick pony but I received my rice cooker as a gift from my SIL one Christmas many years ago and to be honest it really does make the best rice ever (The Best, Jerry, The Best). But I really do hate the thought of an appliance that only does one thing, taking up space in my already over-crowded kitchen. I’ve seen these rice-cooker cake recipes in the blog-o-sphere for quite some time and have been intrigued by them to the point of almost making one, but never got around to it. But recently I saw something that renewed my interest and during one of our city weekends, I got down to experimenting.

I chose a traditional Génoise batter and apples (because I had an apple in the fridge!). My first experiment was a double portion of the batter, using 4 eggs. Needless to say, it overflowed so I reduced the ingredients by half. Also, for my first experiment I carefully laid thinly sliced apples in a floral pattern in the base of the rice cooker, but the cooking process disrupted the beautiful design so I altered my process. The cake is sponge-like, light and airy. It’s got a very nice texture that would work beautifully with a Crème Anglais or a dollop of whipped cream or vanilla ice cream. Also, I kept the brown sugar caramel volumes the same as the larger overflowing recipe because even though the cake is delicious, it would be even more delicious with some of the melted butter and brown sugar drizzled throughout it.

So next time it’s 1000 degrees and you don’t want the oven on, this 15 minute cake cooked in the rice cooker is for you.

Rice Cooker Sticky Toffee Apple Cake

StickyToffeeAppleCake

The brown sugar caramelized into a delicious toffee.

An Original KitchenInspirations Recipe

Serves 4-6

Ingredients:

  • 2 large eggs, separated
  • 60 g sugar
  • 1 tsp vanilla
  • 60 g all purpose flour
  • 1 tsp cinnamon
  • pinch of salt
  • 1 royal gala apple, cubed
  • 112 g brown sugar
  • 40 g butter, melted
  • 1 tbsp heavy cream

Directions:

  1. Combine the melted butter and heavy cream with the brown sugar, pour about half into rice cooker and spread out evenly in the bottom of the pan.
  2. Arrange half of the cubed apples in the brown sugar pushing down to spread the brown sugar out. 
  3. Sift the dry ingredients together, set aside.
  4. Beat the egg whites until stiff peaks form. Set aside.
  5. Beat the egg yolks with the sugar until pale and creamy and falls in a thick ribbon.
  6. Fold in 1/3 of the egg whites into the egg yolk mixture.
  7. Sift about 1/3 of the flour into the egg yolk mixture, then fold in the remainder alternately with the egg whites, being careful not to deflate the batter.
  8. Once all of the egg whites and flour have been folded in, carefully pour about half the batter into your prepared rice cooker bowl and spread out evenly over the apples and brown sugar. Top with remaining apples and then drizzle the remaining brown sugar mixture over the apples. Finish by spreading the remaining cake batter on the previous layer. Close the lid.
  9. Bake for 7-8 minutes on the cook setting (mine defaulted to “keep warm” after 8 minutes). Continue on “keep warm” for about 5 minutes and then press the “cook setting” again. Mine reverted back to “keep warm” after 4 minutes. Continue on “keep warm” until your cake tester comes out clean.
  10. Carefully remove the rice cooker bowl and allow to cool for 5 minutes. Turn onto a decorative plate. Serve with vanilla ice cream or whipped cream.

Notes:

  • I have this simple 3-cup rice cooker
May I offer you a slice?

May I offer you a slice?

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AppleChutney_First

There is nothing like the push of having extended stay visitors to open your eyes to see all the deficiencies in your home. Case in point, several years ago I filled a few cracks on one of my kitchen walls and then I painted over the patches but since the rest of the wall was about 4 years old, the paint dried a slightly different colour and the wall looked patchy in certain lights. It was on my to do list f o r e v e r! So a couple of weeks ago, after I filled in a few new cracks, bought a new can of paint (when did paint become SO expensive?) I finally repainted the entire wall. A fresh coat of paint really freshens up a room. Of course, once I started filling in cracks all over the house and painting, there was no stopping me…it turned into a two-day project. But then it’s another thing off the list.

Recently we had James, a long-time college friend of JTs over for an Indian dinner and I made my new favourite Jamie Oliver Chicken Tikka Masala recipe along with Palek Paneer, the best Naan ever and a few condiments, pickled carrot and this delightful Apple Chutney. I am certain that James, who is a renovator, was too polite to say anything about my patchy walls but I kept the lighting low anyway!

What are some of the nagging to do’s on your home maintenance list?

AppleChutney

Sweet, tangy with a little bit of heat.

Apple Chutney

A KitchenInspirations Original Recipe

Ingredients:

  • 1 Granny Smith apple (about 165 g)
  • 165 onion, coarsely chopped
  • 80 g dates, coarsely chopped
  • 10 g fresh ginger, grated
  • 3 tbsp white balsamic vinegar
  • 1/8 tsp cloves
  • 70 mL water
  • 1 tbsp Sweet Apricot Chili Sauce
  • 1/4 cup Coconut Sugar

Directions:

  1. Combine all the ingredients in a heavy bottom sauce pan and cook on medium heat until onions have caramelized and the sauce is thick but still have texture.
  2. Cool. Serve at room temperature.
  3. Store in the refrigerator for 1 week or freeze.

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Greetings fellow bloggers and readers. I would like to take this opportunity to thank you for following my blog, it has been an enormous enjoyment. As you may recall, my life has taken a bit of a turn and I’ve been working hard to get into the food styling arena but it’s a long process so I’ve been considering other opportunities along the way. You may not know but I have been sewing for many years and have even sewed a girlfriends wedding dress once! I have opened an Etsy store called Cozy Casuals and hope that you will be able to drop by and take a look. I’m sewing hand made, comfortable tunics for women and I will be expanding my line to include girl’s tunics as well as bathing suit cover ups! I will continue to to follow my dream of becoming a food stylist, but I’ll be sewing in my down times!

Fruit pies have always been JT’s family’s favourite so, I usually make a fruit pie for them. When we had this group over in January for our Re-Do Christmas dinner I had made a lovely apple pie and JTs 90-year old father loved it so much he asked for seconds, so I decided to make the same pie again. The original recipe is from my trusty Five Roses Cookbook.

ApplePie_2490

A delicious, flaky crust.

Traditional Deep Dish Apple Pie

Makes 1 double crust, deep dish pie.

Ingredients:

  • 2 cups AP Flour 
  • 1/2 tsp salt 
  • 1/4 baking powder
  • 1/2 cup unsalted butter, very cold
  • 1/4 cup vegetable shortening, very cold
  • 8-9 tbsp ice cold water
  • 8 apples, washed, peeled and cut into cubes
  • 1/4 cup fresh lemon juice
  • 6 tbsp brown sugar
  • 1/3 cup AP flour
  • 1 tsp cinnamon
  • 1/4 tsp all spice (omit if you prefer)
  • 1/4 tsp ground cloves (omit if you prefer)
  • 1/4 tsp salt

Directions:

  1. Add the flour, salt and baking powder to a large food processor fitted with the metal blade, pulse a few seconds to mix well.
  2. Cut the butter and shortening into small cubes and add to the flour mixture, pulse until you achieve a coarse texture. Add the ice cold water little by little until the pastry forms a ball.
  3. If your home is warm you may wish to refrigerate the pastry for 30 minutes, if not then divide it into two portions and roll out the top and bottom of the pie.  If desired, cut shapes out of the top crust with a decorative cookie cutter, I used flowers for spring!
  4. Preheat the oven to 180°C or 350°F.
  5. In a large bowl add the apple cubes and toss with the lemon juice.
  6. In another bowl, add the brown sugar, flour and spices and mix well (I do this in my mini food processor). Sprinkle over the apples and toss to coat evenly.
  7. Add the apples to the bottom of the pie crust and spread out. Top with the top pastry and trim off excess edges. Use these trimmings to make your decorative edging on the pie, or not.
  8. Bake for 60-70 minutes or until apples are skewer soft. You may need to cover the crust edges with foil if it’s getting too brown as it bakes.
  9. Serve warm.

ApplePie_2488

Notes:

  • Cut a small triangle of parchment paper that you will slide under the bottom crust (between the pan and the crust), making sure a little is sticking out at the edge. This parchment will be your first piece of pie. When you cut your first piece of pie, make sure you cut where you put the parchment triangle is and use the parchment triangle to help lift the first piece out. Works like a charm!
  • Always bake your pie on a parchment lined cookie sheet so when it bubbles over, it won’t make a mess of your oven or your cookie sheet.
  • You may need to cover the pie edges with foil to prevent burning.
  • You can add raisins or currants to make this even more festive.
  • This pastry is very rich so I have intentionally omitted putting little pats of butter under the top crust, but be my guest and add it if you prefer.
  • We love to serve this pie with some extra old Balderson Cheddar Cheese.

 

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Spring has been slowly emerging, taking its dear sweet time, but today, it’s finally going to be 17°C (62.6°F). Even on Tuesday, the sun was shining and it was actually warm enough to sit outside in the sun with a cup of hot coffee. We’re cautiously hopeful for spring, although there is still some ice in our backyard believe it or not. Stubborn ice that just won’t give up. One of our radio stations has a repeating ad that goes something like this: “April, you have just one job: melt the GD ice so spring can finally show up.” Seriously, just one job! Can it be THAT hard? Yes, we are frustrated! But at least it’s starting…

I’m beginning to think about summer foods, lighter fare and this is a quick and delicious recipe I came up with for lunch about a month ago; I think it may have even been snowing at the time (a month ago). The bright, fresh flavours contrasted against the peppery arugula will make a sensational meal on a super hot, humid day (soon, please be soon). Definitely making this lovely dish for the cottage, it’ll be perfect for eating on the dock, wearing shorts and a light T!

CevicheWW_2269

A delightful combination of shrimps and scallops cooked in lime juice

Shrimp and Scallop Ceviche

Makes 1 small serving (to make a meal of it, increase the weight of shrimp and scallop to 100 g in total).

Ingredients:

  • 30 g shrimp*, cubed rather small
  • 20 g scallop*, cubed rather small (similar size to shrimp)
  • 1 tbsp lime juice
  • 1/4 tsp non-calorie sweetener of your choice
  • 1 tbsp cilantro, minced
  • 1 green onion, minced
  • 1 stalk celery, cubed
  • 5 cm (2 inches) English cucumber, cubed
  • 1/4 apple (or Jicama)
  • 5 cm (2 inches) English cucumber, cubed
  • 100 g Arugula

Directions:

  1. Combine the lime juice and the non-calorie sweetener of your choice and mix well.
  2. Make sure you cube your seafood into equal sized cubes so that they ‘cook’ at the same rate. Combine the cubed shrimp, scallop, cilantro and green onion with lime dressing and toss well. Set aside in the refrigerator for 30 minutes to one hour.
  3. When the seafood has become opaque, add the celery, cucumber and apple and toss well. Serve over arugula or lettuce of choice
CevicheWW_2270

The apple adds the sweetness that the jicama would have.

*’cooking’ seafood in citrus does not kill off any parasites, so you should be very careful with the choice of seafood — it should be fresh, or boil in water until done and prepare the salad just prior to serving.

Ceviche Nut

Based on 1 small serving

CevicheWW

Based on 1 small serving.

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