Feeds:
Posts
Comments

Posts Tagged ‘Dessert’

Who doesn’t love a lite, slightly sweet cookie with their coffee? We are not big sweet eaters but we do like a biscotti with our mid-morning coffee. I had a few extra pistachios left over from the ice cream I made in the summer so I combined them with the lovely tart cranberries to make a wonderful treat. They look rather festive, don’t they?

Pistachio and Cranberry Biscotti

Makes about 30 biscotti

Ingredients:

  • 60 g dried cranberries
  • 125 mL boiling water
  • 400 g all-purpose flour, plus more for dusting
  • 6 g baking powder
  • 4 g salt
  • 60 g unsalted butter, room temperature
  • 100 g sugar, plus more for sprinkling
  • 3 large eggs, plus 1 large egg, lightly beaten
  • 10 mL pure vanilla extract
  • 48 g unsalted pistachios, coarsely chopped

Directions:

  1. Preheat the oven to 375° F.
  2. Combine the cranberries and boiling water and allow to stand for five minutes, strain.
  3. Sift together the flour, baking powder, and salt set aside.
  4. Beat the butter and sugar together until light and fluffy, beat in the vanilla. Add the eggs one at a time and incorporate well. Slowly beat in the flour, pistachios and cranberries.
  5. On a parchment-lined baking sheet, make two evenly-sized logs and bake for 25 minutes.
  6. Cool for 15 minutes. Lower the oven temperature to 300F.
  7. Cut into 1cm slices and lay cut-side down on the baking sheet. Bake for 30 minutes, flipping over at 15 minutes. Cool.

Read Full Post »

Magic Apple Cobbler

 

We first tasted this wonderful dessert at a friend’s place where we had lunch, outside on a particularly chilly early fall day. I asked our host to give JT a bit more so I could have a taste, and I almost couldn’t stop. It is THAT good. And it’s so easy to make, I can whip it up in a matter of minutes. I have significantly reduced (about half) the sugar and butter content, but don’t turn away, it is plenty rich and delicious! The dessert works well with fresh fruit but also works well with frozen fruit (defrost and drain first so it doesn’t wet the batter too much).

What is really amazing (and delicious) is the way the batter caramelizes in the butter, it becomes so moreish! You will abandon all other cobbler recipes!!! I kid you not.

The very dark bits are where I put too much of the cinnamon sugar, it’s not burnt.

Magic Apple Cobbler

Makes one 17 cm x 27 cm (6 3/4 inch x 10 3/4 inch) pan of fruit-filled, caramelized cobbler

Please click here for the original recipe.

Ingredients:

  • 90 g unsalted butter
  • 150 g AP flour
  • 150 g sugar, divided
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 1/2 tsp ground cinnamon, divided
  • 175 mL whole milk
  • 1 tsp vanilla
  • 1/2 tsp almond essence
  • 2 medium apples, peeled and cubed

Directions:

  1. Melt the butter in a 17 cm x 27 cm (6 3/4 inch x 10 3/4 inch) pan (same pan you will use for the cobbler) as the oven is pre-heating to 375F. Remove the pan from the oven when butter had melted.
  2. Combine the flour, sugar (less 2 tbsp), baking powder, 1 tsp cinnamon and salt. Combine the milk, vanilla and almond essence and stir well.
  3. Add the milk mixture to the flour mixture and whisk until smooth.
  4. Spoon the batter into the melted butter, don’t worry that it’s messy.
  5. Sprinkle the cubed apples onto the batter and press them into the batter.
  6. Combine the remaining 2 tbsp sugar and 1/2 tsp cinnamon and sprinkle over the apples and batter.
  7. Bake for 25-30 minutes or until a toothpick inserted into the batter comes out clean.
  8. Serve warm but not straight from the oven.

Read Full Post »

Way back in November, 2019, I made a version of this cake in Arizona. It seems a life-time ago. We don’t know when we will be able to travel again so it’s nice to have some food memories to be nostalgic about. I made this for an outdoor brunch last July for a gluten-intolerant friend.

Gluten-Free Reduced-Sugar Orange Olive Oil Cake

Makes one 23 cm (9 inch) cake

Please click here for the original recipe

Ingredients:

  • 2 eggs, room temperature
  • 100 g coconut sugar, divided
  • 80 mL EVOO
  • 5 mL vanilla
  • Zest of 2 oranges
  • Juice of 2 oranges, divided
  • 150 g all-purpose gluten-free flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Icing sugar for dusting

Directions:

  1. Preheat the oven to 350° F
  2. Spray a 23 cm pan with non-stick spray and line bottom with parchment paper.
  3. Combine the eggs and 95 g coconut sugar and beat until light, fluffy and smooth.
  4. Slowly drizzle in the olive oil and vanilla while beating.
  5. Add all of the zest and 45 mL of the freshly squeezed orange juice and beat until well combined.
  6. In a separate bowl combine the gluten free flour, baking powder, baking soda and salt and mix well.
  7. Add the flour mixture to the egg mixture and beat only until combined.
  8. Pour into the prepared 23 cm pan and bake for 25-30 minutes or until toothpick tests clean. Allow to cool.
  9. Meanwhile, combine the remaining juice and sugar and bring to a boil until the sugar has melted into the juice. Cool and add the Grand Marnier.
  10. Turn out the cooled cake onto a decorative plate and slowly spoon the orange juice mixture onto the cake allowing it to be absorbed.
  11. Decorate with sprinkled icing sugar just before serving.

The lovely syrup makes this cake lusciously moist.

Read Full Post »

I am not a huge pumpkin fan. There I said it. I was around 19 years old when I first tried pumpkin pie and I just never got into it. Don’t get me started on the pumpkin spice craze! So pumpkin type desserts are never high on my list during the holidays. We had our Thanksgiving on October 12 and I wanted a dessert I could make in smaller portions (because, let’s not kid ourselves, stretchy pants can only stretch so far!) so I made this spice cake in very shallow muffin cups. If someone was still hungry, they could have two, and believe it or not, they did!

Our awning and natural gas heater have had some good use as the temperatures become more fall-like. Unfortunately, the combination of the heat and sun has dried out the awning; at one point after a good rainfall, as we were pushing the water off the awning, a fist went through it. I was able to glue the small hole together with a glue gun, but now we were aware that the awning is precariously brittle. Too bad that fat raccoon never got the memo. Sometime during the night, an 18 kg (40 lb) beast was climbing across said awning and unfortunately fell through it, causing a 50 cm (20 inches) hole. Poor thing must have broken its neck on the fall because I, unfortunately, found him dead as a doornail the next morning. We’ve never had to dispose of any dead animals before so I called the information number of the city. After a 20 minute conversation, which resulted with NO HELP what-so-ever, we decided to discard him ourselves (the city was backlogged 20 days for pickup so they suggested we dispose of him in our next garbage collection which happened to be 2 weeks from the date!) I found a company online who came out and did the dirty deed for us. JT was perfectly willing to do it, but I didn’t want him to, plus we had nowhere to dump the guy. UGH! A good bleach washing of the deck and 24 hours drying time in the sun, and no one was the wiser.

We lucked out for weather that weekend, as the temperatures progressively became warmer and warmer and Saturday October 12 turned out to be around 25° C (77° F)! The evening cooled off a bit, but our natural gas heater did the trick to keep us warm. We had the dinner with two, socially distanced friends and the evening was wonderful. I was so relieved it was warm enough for an outdoor dinner because our COVID numbers are on the rise again and I’m just not comfortable entertaining indoors.

These cakes are a remake from a blog post from 2010.

Ginger Spice Cakes Revisted

Makes about 24 mini spice cakes (60 mL (1/4 cup) muffin pans or 12 standard muffin-sized spice cakes

For the original recipe, please click here

Ingredients:

  • 75 g unsalted butter, room temperature, plus more for pan
  • 200 g all-purpose flour, plus more for pan
  • 1 teaspoon baking soda
  • 160 mL boiling water
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 85 g packed dark-brown sugar
  • 1 large egg (if halving the recipe, use a small egg)
  • 160 mL un-sulfured molasses
  • 1 1/2 teaspoons finely grated peeled fresh ginger
  • Crystallized ginger, thinly sliced lengthwise, for garnish
  • Chocolate Ganache

Directions:

  1. Preheat the oven to 350°F. Prepare a 60 mL (1/4 cup) muffin pan by generously buttering and flouring it*, tapping out excess flour, set aside.
  2. Carefully stir together the baking soda and boiling water (this will bubble up, so be careful), set aside to cool.
  3. In a medium bowl, sift together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt, set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, and beat until combined. Add the molasses, fresh ginger, and reserved baking soda mixture; beat until combined. (The batter will look curdled but will come together once the flour is added.) Add the flour mixture, and beat until well combined.
  5. Divide batter evenly among prepared muffin cups, filling each about halfway. Bake, rotating pan halfway through until a cake tester inserted in the centre of a cake comes out clean, about 20-25 minutes. Transfer pan to a wire rack to cool for 15 minutes. Invert cakes onto rack to cool completely. Place a piece of parchment under the wire rack while cooling
  6. Spoon about 1 tablespoon of Chocolate Ganache over each cake, allowing some drip down the sides. Garnish with a small chunk of crystallized ginger. Cakes may refrigerated, in air-tight containers, for up to 3 days; we suggest you bring them to room temperature before serving.

Silicon Muffin Cups 60 mL or 1/4 cup size.

Notes:

  • You may wish to save time and just spray the muffin pans with non-stick spray but I warn you, half of your cakes will stick to the pan. Buttering and flouring is the only way to go.
  • These have a very rich molasses flavour, which we like but some will find it too strong.
  • I made a semi-sweet chocolate ganache for these cakes and it was just the right foil for the rich, sticky cake.

Read Full Post »

For special occasion desserts, I like to pop over to my long-time blogging-friend Liz, Skinny Chick Can Bake. Liz has the most beautifully presented desserts that I have seen from a home cook. Most of Liz’s recipes are also unfamiliar to me as I grew up in a European household. A dear friend was turning 70 in September and I wanted to make a special dessert to celebrate the occasion and this beauty did not disappoint. It has a lovely banana flavour but the pineapple isn’t flavour-forward other than providing some added moisture. It reminded me of banana bread but it was much moister than the standard quickbread. And that cream cheese frosting is one that dreams are made of.

Hummingbird Cake

For the original recipe, please click here.

Makes one 20 cm cake, about 16 servings

Ingredients for the cake:

  • 400 g flour
  • 300 g sugar
  • 6 g cinnamon
  • 6 g salt
  • 5 baking soda
  • 3 eggs, lightly beaten
  • 375 mL vegetable oil
  • 7 vanilla extract
  • 540 g mashed bananas (use ripe bananas)
  • 228 g crushed pineapple, drained (about 1/2 a container)
  • 120 g chopped pecans, toasted for about 5 minutes at 350 degrees

Ingredients for the Frosting:

  • 500 g cream cheese, room temperature
  • 40 g butter, room temperature
  • 10 mL vanilla
  • 1/2 lemon, juiced
  • 500 g icing sugar, sifted
  • Pecans, for garnish

Directions:

  1. Begin by preheating the oven to 350° F and prepare three 20 cm round cake pans by lining with parchment paper and spraying with a non-stick spray.
  2. Sift the flour, sugar, cinnamon, salt and baking soda together in a large bowl, set aside.
  3. Combine the eggs, vegetable oil, vanilla, mashed bananas and crushed pineapple and fold into the flour to make a smooth batter. Pour evenly into the three prepared baking pans.
  4. Bake for 35-40 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool in the pan on a wire rack.
  5. Meanwhile, cream the cream cheese and butter together until light and fluffy. Add the vanilla and lemon juice and beat well until incorporated. Add the sugar a little at a time, scraping down the sides of the bowl frequently until all of the sugar has been incorporated.
  6. When the cakes are thoroughly cool, cut the dome off the top is there was one. Lay the first cake on a serving platting protected by parchment (in short rectangles so that they are easy to remove). Spread a thin layer of the icing over the first layer, place the next cake on top and spread again, add the final layer to the top. Crumb-coat the entire cake in a thin layer and refrigerate for 2 hours to set. When the frosting is firm, finish the cake with the remaining frosting or as desired.
  7. Decorate the cake with more pecans that have been toasted.

Notes:

  • Although the cake has a whopping 300 g of sugar, it is not excessively sweet, it’s the frosting that takes it over the top! I won’t kid you, it is sweet but not as sweet as it was in the original recipe.
  • I reduced the butter to about one-quarter of the original recipe, it still made a super-rich frosting.
  • Neither our friends nor we like super-sweet desserts so I opted to reduce the sugar from 6 cups to 4 cups in the frosting and added the juice of half a lemon to help cut it even more. The resulting frosting was still sweet but it didn’t make your teeth tingle. If you prefer an even less sweet frosting, I suggest you reduce the cream cheese by one quarter so that you require less the icing sugar thicken it up. As it was, 4 cups of icing sugar to 500 g cream cheese and 40 grams of butter made a light fluffy frosting but it needed refrigeration to keep stiff. It was a hot and humid day when I served this cake and my version of frosting didn’t melt but it wasn’t as stiff as frosting usually is.
  • I baked the three layers in a 20 cm (8-inch) round pans because I did not have 9-inch pans as Liz’s recipe calls for (hence the slightly longer baking time as they turned out somewhat thicker.
  • The original cake had coconut but I omitted it because our friends do not like coconut.

Read Full Post »

In late August we had friends over for a wonderful outdoor dinner and I asked if they wouldn’t mind bringing dessert. I usually like to control the entire event, but summer is a lot more casual and dining al fresco has added more of a casual flavour to our entertaining, so I thought, why not. My friend made these chocolate brownies (with raspberry instead of cherry) from Donna Hay and I must say they were totally swoon-worthy. So rich and chocolatey and the preserves just added a lovely moist texture. I did not have raspberry jam but I did have a good handful of frozen cherries so I popped them into a pan with a drizzle of water and a spoon of sugar and cooked them, then I puréed them with my stick blender and further cooked them down to just less than 125 mL.

Just dollop the preserves on top and swirl a knife through to make this marble-like pattern.

Chocolate-Cherry Brownies

Makes 1 23 cm square pan. Original recipe by Donna Hay

Ingredients:

  • 114 g butter
  • 125 g unsweetened chocolate, finely chopped
  • 3 large eggs
  • 375 g sugar
  • Pinch of salt
  • 5 mL vanilla extract
  • 125 g all-purpose flour
  • 125 mL cherry preserves

Directions:

  1. Preheat the oven to 350° F. Line a 23 cm square pan with parchment and butter or spray with non-stick spray.
  2. Melt the butter and chocolate over low heat.
  3. Whisk together the eggs, sugar, salt and vanilla extract until smooth. Add the flour and stir in.
  4. Pour the batter into the prepared pan. Dot with spoonfuls of cherry preserves on top. Run a knife through to make a marbled pattern.
  5. Bake for 35-40 minutes or until an inserted toothpick still has a few moist crumbs attached when extracted. Allow to cool completely in the pan and cut into even squares, I got 16.

Read Full Post »

I may have bought a few too many pistachios when I made the gelato so I thought I’d recreate the almond cookies  of Sevilla with pistachios, we loved them so much. I also had exactly 7 g of the matcha powder which was the perfect amount for the cookies. I served them for dessert one evening we had a friend over (in the back yard) and she couldn’t stop raving about them.

Pistacho-Matcha Tuiles de Sevilla

Makes one sheet pan about 34 cm x 38 cm (13.5″ x 15″)

Ingredients:

  • 1 large egg, at room temperature
  • 80 g sugar
  • 30 g unsalted butter, melted
  • 1/2 tsp pure vanilla
  • 50 g cake and pastry flour
  • 7 g matcha powder
  • pinch of salt
  • 75 g pistachios, chopped

Directions:

  1. Melt the butter and set aside to cool.
  2. Beat the egg with the sugar until it reaches the ribbon stage, about 5 minutes. Beat in the flavourings and cooled butter.
  3. Sift the flour with the salt and matcha powder and fold into the egg mixture.
  4. Pre-heat the oven to 265° F (130° C).
  5. Pour the entire batter onto a parchment-lined cookie sheet and spread out with an offset spatula until it is quite thin (about 3-4 mm) works out to about 34 cm x 38 cm. Evenly sprinkle the chopped pistachios onto the batter and gently push into the batter.
  6. Bake for 45 minutes to an hour or until evenly golden, turn the pan once about halfway.
  7. Cool completely and break into uneven pieces.
  8. Once cooled, store in an airtight container for about a week, but they won’t last that long!

Read Full Post »

We have been eating a lot more ice cream this year than any other year. In fact, I bet if I added up all the gelato and ice cream we have eaten since May, it will exceed my lifetime consumption! In one summer! JT has never been a big fan but for some reason, this year he is ravenous for it! I generally don’t like to keep ice cream or gelato in my freezer because it literally calls my name at all hours. Anyway, it doesn’t count if you eat it directly out of the container, standing up with the freezer door open. That’s my story and I’m sticking to it.

Vanilla Bean Gelato

A KitchenInspirations Original Recipe

Makes about 550 mL gelato

Ingredients:

  • 250 mL 2% milk
  • 250 mL 35% cream
  • 1 large egg yolk
  • 65 g sugar
  • 16 g cornstarch
  • 10 g skim milk powder
  • 5 mL vanilla bean paste

Directions:

  1. Begin by mixing the milk and cream together. Reserve 65 mL of the milk mixture and make a slurry with the cornstarch, mixing until the starch is dissolved and the mixture is smooth.
  2. Combine remainder of the milk in a medium-sized saucepan with the egg yolk, sugar and the milk powder and heat slowly until it almost comes to a boil making sure the sugar and milk powder have completely dissolved.
  3. Stir in the cornstarch slurry and continue to cook on medium-low heat for 3 minutes, stirring continuously until thickened.
  4. Remove the pan from the heat and transfer the cream to a bowl to chill overnight in the refrigerator.
  5. The day you wish to make the gelato, fold in the vanilla bean paste until thoroughly incorporated.
  6. Freeze the gelato according to directions on your ice cream maker.

Read Full Post »

It’s been brutally hot in Toronto. Don’t get me wrong, I’m not complaining, because -20° C with windchill will be here soon enough, so I look for cooling and comforting dishes to help manage the heat. We’ve been entertaining a lot but only outside. Most of our friends are uncomfortable about being indoors at the moment (as am I) and then you layer having to wear masks on top of the anxiety of being indoors and it’s no longer fun. But outside is much easier to transition to (from Zoom) so, we’ve been entertaining outside a lot. At the time of writing this post (July 21) Toronto was only in stage 2 of opening and looking at the poor example some of our cousins in the south have set, our government is being extremely conservative in getting back to “normal”. So we are entertaining a lot, outside. (Repetition was intentional 🤪)

This delicious gelato recipe was created for dessert for dear friends, served in homemade waffle cones, which didn’t turn out as successfully as I had hoped so they are not being blogged about! I had asked JT what flavour of gelato he wanted and he immediately said Pistachio, oh good, not too difficult, right? I decided on David Lebovitz’s recipe with a few minor alterations. The result was exceptional. I was not able to find his preferred pistachio paste in the timeframe I needed it so I improvised and made my own. I had not made a gelato using cornstarch as a thickener before but I must say, it did work out very well. I added the skim milk powder to make it even creamier and it did not disappoint. Skim milk powder absorbs excess water and gives the gelato a creamier flavour.

Fortunately, my pistachios were a lovely green so I didn’t need to add any food colouring. It’s all-natural!

Super creamy and full of pistachio flavour.

Pistachio Gelato

Makes about 750 mL gelato

For the original recipe, please click here.

Ingredients:

  • 250 mL 2% milk
  • 250 mL 35% cream
  • 65 g sugar
  • 16 g cornstarch
  • 10 g skim milk powder
  • ~200 g pistachio butter (see Notes)
  • a few drops of orange extract

Directions:

  1. Begin by mixing the milk and cream together. Reserve 65 mL of the milk mixture and make a slurry with the cornstarch, mixing until the starch is dissolved and the mixture is smooth.
  2. Combine remainder of the milk in a medium-sized saucepan with the sugar and the milk powder and heat slowly until it almost comes to a boil making sure the sugar and milk powder have completely dissolved.
  3. Stir in the cornstarch slurry and continue to cook on medium-low heat for 3 minutes, stirring continuously until thickened.
  4. Remove the pan from the heat and transfer the cream to a bowl to chill overnight in the refrigerator.
  5. The day you wish to make the gelato, beat in the pistachio butter and a few drops of the orange extract.
  6. Freeze the gelato according to directions on your ice cream maker.

Notes:

  1. David Lebovitz suggests using Bronte Crema di Pistacchio which is made in Sicily. I was not able to source it so I made my own pistachio butter with 200 g of shelled pistachios with small amounts of water, a small dash of lemon juice and a pinch of salt, puréed until smooth using my Magic Bullet. You will need to scrape down the sides many times through the process.
  2. Next time I make this recipe, I will lightly toast the pistachios.

Read Full Post »

We have been watching America’s Test Kitchen to help us fall asleep, taking our minds off the news and the ugly reality of late. This recipe was on Season 20 and I was taken right away. We love lemon and this one definitely ticks a lot of boxes, it’s not sickly sweet and it IS sooooo lemony. If you like lemon, I urge you to make this tasty treat. Note that I did not love their pastry recipe so I substituted my tried and true Viennese Pastry recipe.

I decided to brulée the top just as my favourite French Bistro does with their Tarte au Citron (which incidentally takes two days to make!)

Lemon Olive Oil Tart

Please click here for the original recipe from America’s Test Kitchen.

Makes about six 8 cm pastry shells with a total of 300 mL lemon curd filling

Ingredients for the pastry:

  • 145 g all-purpose flour
  • 60 g sugar
  • 2 g salt
  • 114 g unsalted butter at room temperature
  • 1 egg yolk
  • ½ tsp pure vanilla
  • 1 tsp finely grated lemon rind

Pastry Directions:

  1. Preheat oven to 350°F
  2. Put all ingredients into a food processor and process JUST until the dough sticks together (over-processing will cause tough pastry). Divide into six even discs and refrigerate for 30 minutes.
  3. Lightly flour your board and roll out the pastry to fit your preferred pan (I used 8 cm round pans). Dock the bottom with a fork several times.
  4. Blind bake the crust 30 minutes or until golden. You may need to reshape the pastry, mine got all puffy and misshapen because I didn’t refrigerate long enough and it was a super hot day.

Ingredients for the curd:

  • 70 g sugar
  • 10 g AP flour
  • Pinch of salt
  • 2 large eggs plus 1 large yolk
  • lemon zest of one lemon
  • 130 mL lemon juice
  • 40 mL extra-virgin olive oil

Directions for the curd:

  1. Add all of the ingredients to a small, heavy-bottom pan and cook on low heat until it is 160F, and just slightly thickened.
  2. Strain through a fine-mesh sieve for a velvety finish. Refrigerate with an oiled parchment placed on top to prevent a skin.
  3. Pour into the prepared, hot shells and bake for 8-12 minutes until the centre jiggles a bit.
  4. Allow to cool completely before serving.
  5. Sprinkle with sugar and brulée the top, just as you would with crème brulée.

A tangy, tasty, lemon treat.

Notes:

  • Fresh lemon juice is essential for a clean, lemony flavour.
  • ATK felt that the olive oil helps the lemony flavour shine better than butter.

Read Full Post »

Stroopwafels

I was introduced to Stroopwafels last summer when I assisted for a Tangerine Bank commercial. These gorgeous, sweet, caramel-filled wafers are served in Belgium and Holland with coffee or tea. They are generally a little hard so they are placed over a hot beverage so the steam could soften them.

I purchased my pizzelle maker in a wonderful little kitchen store in Brussels where I was totally lost for at least an hour; I was fully aware that the pizzelle maker was almost a kilogram (2 pounds) — at least 2 pairs of shoes. These delicious cookies were definitely worth it (but don’t tell JT)!

Stroopwafels

Makes about 50 stroopwaffles (25 filled) various sizes in diameter

Ingredients for the dough:

  • 500 g all-purpose flour
  • 8 g active dry yeast
  • 2 g ground cinnamon 
  • 150 g sugar 
  • 125 g cold unsalted butter, cubbed
  • 100 ml warm milk 
  • 2 large eggs 
  • Pinch of salt

Directions:

  1. In the large bowl of your food processor, pulse the flour, yeast, cinnamon, salt and sugar until well combined.
  2. Add the butter and pulse until the texture resembles small peas.
  3. Whisk the warm milk with the eggs and slowly pour into the flour mixture pulsing until a soft ball is achieved.
  4. Remove the dough to a lightly floured surface and knead by hand a few minutes. Cover in plastic film and allow to rest for 30 minutes.
  5. Roll the dough out to about 1 mm and cut into just slightly smaller than pizzelle-size rounds.
  6. Heat your iron according to instructions. Place one round in the middle, press down the top lid and bake each waffle for approximately 16 seconds, flipping the iron over at 8 seconds.
  7. Carefully remove from the iron and lay flat to cool. Repeat to cook each round.
  8. When cool fill with a dollop caramel sauce (recipe below).

Ingredients for the caramel filling:

  • 260 g light brown sugar 
  • 200 g unsalted butter 
  • 5 g ground cinnamon 
  • 100 mL corn syrup
  • 25 mL vanilla extract

Directions:

  1. Combine the sugar and the butter, stirring slowly over a low heat. Add the cinnamon and the corn syrup and continue to stir until the caramel comes together and slowly bubbles (220F, softball stage). Add the vanilla extract and stir it in. Keep the caramel warm.

Notes:

  • I understand that true stroopwafels must be split and filled with the caramel, however, this pizzelle maker flattened them too much and splitting was impossible. Authentic Stroopwaffels are split when hot and filled. If you can make authentic stroopwafels you have to work fast to split each one while the waffle is hot. The moment it cools, it will break so make sure you have all the items you need within reach.
  • To evenly heat your pizzelle mould, place it over the heat and flip every 2 minutes until it has reached around 350°F.

Read Full Post »

We have been doing a lot of entertaining since our return from Arizona. I love feeding my friends, it really does make me happy. A few weekends ago we had a marathon weekend entertaining on Friday, Saturday, Sunday AND Tuesday! Fortunately, I was able to plan ahead and make a few things for a couple of the dinner parties considering both friends had gluten-free requirements. First, I made a batch of the original recipe with almonds then I recalled that my dear friend’s hubby is a nut-hater (the food kind) so I created a chocolate version of the recipe. It was wonderful. I served them with coffee.

The snow just doesn’t want to stop.

Gluten-Free Chocolate 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 of various sizes

Ingredients:

  • 1 large egg, at room temperature
  • 95 g sugar
  • 1 tsp pure vanilla
  • 30 mL unflavoured oil
  • 50 g Gluten Free flour (I used this mix)
  • 15 g cocoa powder
  • 80 g milk chocolate chips

Directions:

  1. Pre-heat the oven to 250° F.
  2. Beat the egg with the sugar until it reaches the ribbon stage, about 5 minutes. Beat in the vanilla and oil.
  3. Sift the gluten-free flour with the cocoa powder and salt together then fold into the egg mixture.
  4. 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 25 cm x 30 cm (10″ x 12″). Evenly sprinkle the chocolate chips onto the batter and gently push into the batter.
  5. Bake for 45 to 50 minutes or until evenly baked, turn the pan once about halfway.
  6. While still warm, move parchment onto a cutting board and cut into uneven shapes with a pizza cutter or break into natural shapes after it cools. Transfer parchment to a cooling rack and allow to cool. Cookies will firm up as they cool.
  7. Once cooled, store in an airtight container for about a week, but they won’t last that long!

Notes:

  • I use an offset spatula to spread the batter onto the parchment paper.
  • This recipe will work well with store-bought gluten flour too.

Read Full Post »

We rented a different house this year in Arizona and the kitchen was much better equipped so I had a lot more fun with it. Needless to say, we entertained a lot; three sets of friends came down from Toronto and of course, our two sets of friends in Encantarra were repeated guests. I’m guessing I was the first one to give the kitchen a good workout, even the BBQ had not been used in the two years the house had been rented!

I made this cake the first week we were in Arizona. I found the recipe in a very outdated Phoenix magazine. The recipe was created by a 14-year-old boy. I loved the use of olive oil in it, plus I just adore orange cake. I modified the recipe a bit so that it better reminded me of a cake my dear Mom used to make.

Orange Olive Oil Cake

This recipe originated in the Phoenix magazine, May 2015 but I couldn’t find it online. I’ve converted it to metric and made some alterations.

Makes one 23 cm cake

Ingredients:

  • 2 eggs
  • 155 g sugar, divided
  • 80 mL EVOO
  • 5 mL vanilla
  • Zest of 2 oranges
  • Juice of 2 oranges, divided
  • 150 g all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 50 mL Grand Marnier
  • Icing sugar for dusting

Directions:

  1. Preheat the oven to 350° F
  2. Spray a 23 cm pan with non-stick spray
  3. Combine the eggs and 135 g sugar and beat until light, fluffy and smooth.
  4. Slowly drizzle in the olive oil and vanilla.
  5. Add all of the zest and 45 mL of the freshly squeezed orange juice and beat until well combined.
  6. In a separate bowl combine the flour, baking powder, baking soda and salt and mix well.
  7. Add the flour mixture to the egg mixture and beat only until combined.
  8. Pour into the prepared 23 cm pan and bake for 25-30 minutes or until toothpick tests clean. Allow to cool.
  9. Meanwhile, combine the remaining juice and sugar and bring to a boil until the sugar has melted into the juice. Cool and add the Grand Marnier.
  10. Turn out the cooled cake onto a decorative plate and slowly spoon the orange juice mixture onto the cake allowing it to be absorbed.
  11. Decorate with icing sugar.

This is a highly flavoured and scented cake that is kept moist by a delicious orangy syrup.

Would you care for a slice?

Read Full Post »

As you know, we spent just over a month in Arizona again, and our friends house-sat for us. I made these tasty treats for dessert the night before we left, they absolutely loved them. The cornflakes replaced the graham crackers and we didn’t even miss them. I have made these treats a few times since then.

I often get my dessert inspiration from my dear friend Liz, that Skinny Chick Can Bake; this tasty treat came from her but I modified it to be gluten free. Although I’ve never tasted the original version, I can tell you hands down that this one is a real winner! If you like peanut butter and chocolate, give this super easy, tasty treat a go.

Gluten-Free Reese’s Peanut Butter Squares

Makes one 20 cm pan

Please click here for the original recipe.

Ingredients:

  • 15 mL butter, melted
  • 120 g corn flakes, pulsed to a powder
  • 170 g icing sugar
  • 195 g natural peanut butter
  • 6 g sea salt
  • 190 g semi-sweet chocolate chips
  • 15 g butter or vegetable oil

Directions:

  1. Combine everything but the chocolate chips and vegetable oil in the large container of your food processor and process until smooth and comes together.
  2. Press into a 20 cm square pan lined with parchment paper and refrigerate for 30 minutes.
  3. Meanwhile add the chocolate chips and butter or vegetable oil to a microwaveable bowl and melt, stirring intermittently.
  4. Cool slightly and pour over chilled peanut butter pan, spread evenly. Refrigerate for an hour before slicing.
  5. Slice with a warm, dry knife, wiping between slices.

The winter light is quite evident here, but don’t allow that to dissuade you, these are very yummy.

The cornflakes add an incredible texture that make these taste just like Reese’s Peanut Butter Tarts, only better!

Notes:

  • I’ve used a variety of natural peanut butters (no sugar or salt) to make these, including crunchy, with no substantial difference to the outcome of this recipe.
  • To make this recipe vegan, try melted coconut oil. Although I have not tried using melted coconut oil, I’m certain it would work because there is not much in the recipe.
  • Once the recipe initially sets, you can bring the bars to room temperature to serve.
  • Try using other nut butters (such as Hazelnuts) to up the ante!

Read Full Post »

This is an old recipe that I’ve made on the blog before, I just wanted to update it using weight measures instead of imperial volume and I also wanted to use fresh ginger instead of the dried powder. If you like the bite of ginger, this one is for you. This day I made them in late October was actually quite lovely and I braved the chill to take this photo on our back deck. Winter is coming!

It has that delicious chewy texture that some ginger snaps might have if they don’t dry out.

Ginger Snaps Revisited

Makes about 36 to 46 cookies, depending on how large you make them\

Ingredients:

  • 75 g butter
  • 115 g brown sugar
  • 1/4 cup light corn syrup
  • 1/4 cup black molasses
  • 30 g fresh ginger
  • 280 g you all-purpose flour
  • 3 g salt
  • 5 g baking powder
  • 5 g baking soda
  • 2 g ground allspice

Directions:

  1. Combine the butter, brown sugar, corn syrup and molasses and heat gently until melted. Set aside.
  2. Grate the fresh ginger and stir into the melted butter mixture.
  3. Combine the remaining ingredients and whisk or sift to stir. Make a well in the centre and pour the melted butter mixture into it and mix until all of the flour mixture is incorporated.
  4. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
  5. Drop the cookie dough by even spoonfuls (I used a large melon baller) onto the lined cookie sheet. Roll each ball in the palm of your hand to create a smooth ball, then press down to flatten with a flour cookie press to about half a centimetre.
  6. Bake for 10-12 minutes (I baked mine for 10) and cool on a wire rack. Store in an air-tight container but don’t worry, you won’t have to store them for long.

Read Full Post »

It’s been a busy year and I’ve seen spending a lot of time in front of my computer. I don’t mind doing that type of work, but I do miss cooking and with that, getting my advanced blog posts ready to publish. In fact, I am nowhere near the advanced the blog posts I should be, in preparation for our yearly sojourn to Arizona. I have four posts ready to go but I should have 10! That makes me nervous because I may not have time to post while we are in Arizona; we have three separate group friends coming down for 5-7 days each! That means a lot of sightseeing and daily adventures and less cooking and recipe developing.

You can definitely see the winter light creeping in.

I modified and made this little recipe because during one coffee break JT mentioned that he would love to have a little biscotti to nibble on while we sit and enjoy our coffees. I like making biscotti because they are easy and are not overly finicky. This recipe came together quickly and more or less in one bowl.

Chocolate Chip and Almond Biscotti

For the original recipe, please click here.

Makes about 20 biscotti but it depends on how thickly you form and cut the logs

Ingredients:

  • 57 g unsalted butter, at room temperature
  • 225 g brown sugar
  • 10 mL pure vanilla extract
  • 5 mL almond extract
  • 275 g all-purpose flour
  • 75 g almond flour
  • 20 g baking powder
  • pinch salt
  • 165 g chocolate chips

Directions:

  1. Preheat the oven to 350° F.
  2. Cream butter and brown sugar until light and fluffy.
  3. Add the eggs, one at a time and best until entirely incorporated. Add the extracts and beat.
  4. Whisk together the dry ingredients (omit the chocolate chips) and blend into the butter mixture.
  5. Fold in the chocolate chips.
  6. Form into two even logs and place on a parchment-lined baking sheet and flatten slightly. Bake for 30 minutes.
  7. Slice diagonally into 10 slices each and lay flat on the same parchment-line baking sheet and bake again for about 10 minutes or until lightly golden. Cool completely before serving.

Notes:

  • I shaped my logs too wide, next time I shall make them more slender and have twice the number of biscotti.
  • Biscotti store well in an airtight container but if it will take you more than a week to consume, I would freeze them until required. Defrost at room temperature.
  • I didn’t have whole almonds but this would have been lovely having a few whole almonds folded into the batter.

Read Full Post »

Fig Tarte Tatin

The green grocers in my neighbourhood have fresh figs and they don’t cost and arm and a leg! I love to buy them for this little hors d’œuvres but even when I make a bunch, I have leftover figs! I served the tasty hors d’oœuvres for a friend who came over for a glass of wine. The figs made a lovely snack but 3 days later, I still had 7 leftover! So I decided to make a tarte tatin using a different pastry.

My new friend Stefan of Stefan’s Gourmet Blog recently brought to my attention that the original Tarte Tatin did not incorporate a puff pastry crust! The original pastry is more of a short-crust pastry. Who doesn’t love pastry? And this tart is definitely about the pastry! Stefan developed a short-cut for the short-crust that makes it even flakier (don’t take my word for it, check out the last photo!). And it’s so easy. Just a few steps in the refrigerator and Bob’s your uncle. Check out Stefan’s blog to see his step by step technique.

Figs and walnuts make a great pair.

Fig Tarte Tatin

Click here for the original recipe. Makes 1 tarte about 20 cm in diameter.

Ingredients for the pastry:

  • 200 grams pastry flour, divided
  • 25 g sugar
  • 1 g salt
  • 100 g cold butter, in cubes
  • 1 egg, beaten well, divided

Directions for the pastry:

  1. Combine 130 g of the flour, the sugar, and the salt in the large bowl of your food processor and pulse. Add the cold butter and pulse until it comes together.
  2. Flatten the dough with your hand (make sure the safety is on) and sprinkle the remaining 70 g on top and pulse until it crumbles (should not come together). Transfer the crumbly dough into a bowl.
  3. Pour most of the beaten egg over top of the crumbly mixture and cover; reserve the leftover egg. Refrigerate for about 10 minutes.
  4. With a wooden spoon (not your hands), mix the egg into the dough to form a soft ball (add cold water if necessary, I did not); wrap the ball with plastic wrap, flatten and refrigerate for 30 minutes.

Ingredients for the filling:

  • 7-10 small figs
  • 40 g walnut halves
  • 100 g sugar
  • 100 ml water
  • 40 grams unsalted butter
  • 1 g salt

Directions for the filling:

  1. Preheat the oven to 400° F.
  2. Cut the stems off the figs and cut them in half. Set aside.
  3. Combine the sugar and water in a small cast iron pan. Without stirring, cook the sugar until it is amber in colour. Don’t leave its side!
  4. When the sugar has caramelized to a gorgeous amber colour, turn the heat down to low and add the salt, swirling it around to mix. Add the walnuts and coat with the caramel and cook for about one minute. Tuck the figs into the caramel cut-side down in the midst of the walnuts and cook for another minute. Remove the cast iron pan from the heat.
  5. Roll out the cold dough into a slightly larger circle than the pan. Lay the pastry over the top and tuck the edges into the pan. Brush the top of the pastry with the reserved egg.
  6. Bake for 30 minutes or until the pastry is golden on top. Allow the tarte to cool for about 10 minutes and then turn it carefully onto a plate, the caramel will be scorching hot. If the figs don’t settle into the pastry as pretty as they could, move them around until you are satisfied.
  7. Serve warm or at room temperature.

The pastry is meant for a larger pan but I didn’t have enough figs so I had a slightly thicker edge than normal, who’s complaining?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

0

Read Full Post »

Peach Tarte Tatin

You know you have a winning dessert when the same friends ask you to bring the same dessert you brought to their home the last time. This is that dessert. It really ticks all of the boxes, local, delicious, fresh peaches, crispy and chewy puff pastry and last but not least, smooth sweet caramel. You just can’t go wrong!

Peach Tarte Tatin

For the original recipe, please click here.

Serves 6-8

Ingredients:

  • 6 to 8 large, firm-fleshed peaches, we used Ontario Peaches
  • 100 grams granulated sugar
  • 75 grams butter, cubed
  • pinch of cinnamon
  • 30 mL cognac
  • pinch of salt
  • 1 sheet all-butter puff pastry, about 250 g (store-bought is fine), defrosted in the refrigerator 

Directions:

  1. A day or so before you wish to serve this dessert, peel the peaches and remove the stone and cut them in half. Sprinkle lightly with lemon juice and place on a paper-lined cooling rack, cover with a clean kitchen towel and store in the refrigerator to allow to dehydrate a bit.
  2. In a cast iron or non-stick pan, add the sugar and cook over medium-low heat until caramelized. DO NOT STIR but you may swish the sugar in the pan as it begins to turn golden to cook more evenly.
  3. Add the butter and swirl until melted and combined with the sugar, add the pinch of cinnamon salt and the cognac and continue to swirl to combine.
  4. Turn the heat to low and add the apples in a circular pattern keeping in mind that the part you can see is actually the bottom of the tarte.
  5. Cook the apples for about 8 minutes on medium-low. Meanwhile, preheat the oven to 375° F.
  6. While the apples are cooking stove-top, untouched, cut the defrosted pastry in a slightly larger circle than the pan and put into the freezer for 5 minutes.
  7. Remove the pan with the apples from the heat, and top with the pastry, tucking in the sides all the way around.
  8. Bake for 25-30 minutes or until the pastry is golden. Allow to rest for 10-15 minutes.
  9. Turn out, upside-down onto a serving platter and serve warm.

Read Full Post »

Spring has been avoiding us in Toronto. We have had a few nice days of sunshine and relative warmth but for the most part it’s been rainy and unseasonably cold. It is depressing. If it weren’t for the gorgeous greenery exploding in anticipation of summer, you would think it is November.

I haven’t baked madeleines in a very long time and I thought the orange flavour would mentally transport us to more summer-like weather and JT loves orange and chocolate. Sadly, they were not a big hit with the construction crew but that made JT happy because he was able to keep them for himself (it’s been a bit of struggle keeping JT from munching on the treats that I’ve made for the crew, wink wink). These baked up beautifully and without that strange little bump in the centre, which is a win for me.

Orange & Almond Scented Madeleines

Ingredients:

  • 4 large eggs
  • 100 g granulated sugar
  • 1/2 tsp almond extract
  • 1/2 tsp orange extract
  • 1 1/2 tsp freshly grated orange zest (about 2 small oranges)
  • 128 g all-purpose flour
  • 48 g almond flour (finely ground blanched almonds)
  • 145 g unsalted butter, melted and cooled slightly, divided
  • 80 g semi-sweet chocolate, melted

Directions:

  1. Preheat oven to 375°F.
  2. With about 30 g of the butter, generously butter the Madeleine moulds and put it into the freezer.
  3. Melt the remainder of the butter in the microwave or small saucepan. Set aside to cool.
  4. Put about 2 tbsp of the melted butter in a frying pan and toast the almond flour (carefully, this burns quickly). Set aside to cool.
  5. In a bowl of an electric mixer, beat the whole eggs with the granulated sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted (15-20 minutes).
  6. Beat in the toasted almond flour and mix well so no lumps remain.
  7. Beat in the almond and orange extracts and the zest.
  8. Sift in the flour in 4 batches over the mixture, folding it in gently after each addition.
  9. Put about 250 mL of the batter into the cooled melted butter and incorporate well.
  10. Gently fold this butter-batter mixture into the remaining batter.
  11. Spoon the batter into twenty-four buttered Madeleine moulds and bake the Madeleines in the lower third of a preheated 375°F oven for 10 minutes, or until the edges are golden.
  12. Turn the Madeleines out on a rack, let them cool.
  13. Once cooled, dip into the chocolate if using right away, if not, Madeleines freeze well.

Read Full Post »

The renovation is going well. We really like this contractor because he communicates frequently. He’s on site almost every day; he’s only missed one or two days and it was because his wife had a baby! The subs are also good, only a couple of them smoke and they have been reasonably good about not littering their cigarette butts (you’d be surprised).

However, I do have a couple of issues which we will take up with him on our project review at completion. It’ll be feedback to he can improve for the next project.

As you know, I bake for the guys almost everyday and these squares were part of my repertoire. The pastry is delicious but quite delicate so it’s a little finicky to roll out. JT thought the jam to crust ratio wasn’t high enough, but I like a buttery crust so it was fine with me. The jam caramelizes as it bakes and concentrates the flavour. I used a jam with double the fruit, but i think regular jam would work too. Needless to say, these didn’t last long.

Linzer-Style Squares

For the original recipe, kindly click here.

Makes one 23 cm 23 cm (9″ x 9″) pan

Ingredients:

  • 250 g butter, cold
  • 250 g flour
  • 125 g icing sugar
  • 1 tsp cinnamon
  • A pinch of ground cloves
  • A pinch of salt
  • 150 g ground almonds
  • 1 tsp Lemon zest
  • 1 egg yolk
  • 375 mL Jam (your choice)
  • 1 egg, whisked (for brushing the lattice)

Directions:

  1. In a food processor, combine the butter, flour, icing sugar, cinnamon, cloves, ground almonds, pinch of salt, lemon zest and egg yolk and pulse until it comes together. Form into a disk and cover with plastic wrap and allow to rest for 30 minutes in the refrigerator.
  2. Preheat the oven to 350° F. Line a square pan with parchment paper.
  3. Divide the dough into 1/3 and 2/3 and push the 2/3 quantity of dough into the pan in an even layer. Spread the jam of your choice over the bottom layer of the dough.
  4. Divide the remaining 1/3 of the dough into 12 equal parts and roll into thin straws. Lay the straws on top of the jam layer in a lattice pattern. Brush the lattice with egg and bake for 50-60 minutes or until pastry is lightly golden.
  5. Cool completely and cut into even squares. Sprinkle with icing sugar if desired.

Notes:

  • This is not a traditional Linzer torte.
  • Linzer is traditionally made with red currant jam, I used strawberry because I had a lot of it on hand.

Read Full Post »

I baked these apple crumble squares for the contractor and his team way back in early May. They inhaled them! I’m thinking this lot loves fruit so my next treats will focus on the fruity varieties. I found the original recipe here and made some modifications by cutting down the sugar because we don’t love sweet sweets. The pastry is lovely, just the right amount of caramelization and shortcrust texture, the apples are plentiful, soft and sweet and the crumble topping is just the icing on the squares, except it’s crumble and not icing! These are definitely going into my square repertoire. A real tasty treat.

Apple Crumble Squares

Makes 1 23 cm x 33 cm (9″ x 13″) pan

Ingredients for the crust:

  • 170 g unsalted butter, room temperature
  • 115 g granulated sugar
  • 256 g all-purpose flour
  • 1/2 teaspoon cinnamon
  • zest of one lemon
  • pinch salt

Directions for the crust:

  1. Preheat the oven to 350° F. Line a 23 cm x 33 cm pan with parchment.
  2. Using a stand mixer, combine the butter and sugar and beat until fluffy. Beat in the flour, cinnamon, lemon zest and salt.
  1. This is a very soft pastry, roll between two sheets of parchment and press into the parchment-lined pan evenly and bake for 15 minutes.
  1. Remove from heat and cool as you are slicing the apples.

Ingredients for the Apples:

  • 5 medium apples, cored and thinly sliced
  • 45 g all-purpose flour
  • 65 g granulated sugar
  • 1 tsp cinnamon

Directions for the Apples:

  1. Combine the flour, sugar and cinnamon and mix well.
  2. Lay a thin layer of apples onto the pastry and sprinkle the flour, sugar and cinnamon over the apples and repeat until all of the apples and flour mixture are utilized.

Ingredients for the Crumble:

  • 65 oats, not quick
  • 100 g dark brown sugar
  • 65 g all- purpose flour
  • 1/2 tsp cinnamon
  • 114 g cold butter, cubed

Directions for the Crumble:

  1. Using a plastic blade in your food processor, combine all of the ingredients and pulse until coarsely combined. Sprinkle evenly over the apples and bake for 45 minutes or until apples are soft to poke through.
  2. Cool and slice into squares. Serve at room temperature.

Read Full Post »

We frequent a French bistro in the city, Le Select, in fact, it’s probably our favourite restaurant in the city! JT alternates from the menu items, but I like my favourites (French Onion Soup, Steak Tartare) and seldom stray from them. We tend to share an appetizer and the last time we were there, the table next to us could not say enough about the Terrine de Poisson Fumé, an airy terrine of smoked Georgian Bay whitefish served with grilled home-baked Foccacia so we had to have it. It was wonderful. Smooth, creamy, full of smoky flavour, we loved it so much, I had to make something like it for a dinner party. 

This is Le Select’s version, our inspiration.

Smoked Salmon Mousse with Dijon Sesame Bark

A KitchenInspirations Original Recipe

Makes about 265 mL mousse

Ingredients for the Salmon Mousse:

  • 65 g smoked salmon, roughly chopped
  • 100 g cream cheese, cubed
  • 2 g anchovy paste
  • 2 g tomato paste
  • 1 g paprika
  • Pinch of smoked paprika
  • 100 mL whole milk
  • 120 mL water (see notes)
  • 2 g agar-agar (see notes)

Directions for the Salmon Mousse:

  1. Dissolve agar-agar in the water and slowly bring to a boil. Boil for 2 minutes or until the agar-agar is completely dissolved. Set aside to cool slightly.
  2. Meanwhile, add the salmon, cream cheese, anchovy paste and whole milk to a food processor (choose one that will emulsify the salmon to a smooth, creamy consistency (my Magic Bullet did a great job).
  3. Once the agar-agar has cooled somewhat, whisk into the salmon mixture until smooth.
  4. Prepare silicon your mould by spraying it lightly with water. Pour the salmon mousse into each mold evenly. Allow to set in the refrigerator.
  5. Serve with gourmet crackers or toasted baguette.

Dijon Sesame Bark

Ingredients:

  • 20 g sugar
  • 5 mL honey
  • 5 mL water
  • 30 g sesame seeds (black and white)
  • 5 g butter
  • 5 mL Dijon mustard

Directions:

  • Mix the sugar with the dijon, honey and the water and cook over medium heat until everything has dissolved. Allow to come to a boil and slightly darken.
  • Stir in the sesame seeds and continue to cook until it is about 300° F. Remove from heat and add the butter and Dijon mustard and stir well to incorporate.
  • Pour the content onto a Silpat sheet or buttered baking sheet and spread out thinly. You may wish to cover with parchment and roll with a rolling pin.
  • Allow to cool, break into smallish bits or shards to sprinkle over the salmon mousse.

Assembly of the Smoke Salmon Mousse Plate:

  1. Carefully unmould the salmon mousse and place in the centre of a plate. Sprinkle with the dijon sesame bark (or serve bark in shards as below) and serve with toasted baguette slices or crackers.
This is how I served the mousse for a recent dinner party.

Notes:

  • You may use the traditional smoked salmon that is thinly sliced but I used a Wild Pacific Salmon Side we hot smoked on the Big Green Egg. 
  • Any smoked fish would work, as long as you can purée it smoothly.
  • To replace the agar-agar with gelatine, omit the water. Use one sheet softened in in the mousse liquid, in a saucepan then put on low heat and stir until the gelatine sheet dissolves into the mousse, do not boil. One sheet is good enough for a loose set of 265 mL.

 

Read Full Post »

Our last trip to Europe was a culinary shopping success, but sadly failed miserably in the Fashion area, particularly shoes. My shoe shopping times were constantly thwarted by siesta, and when there wasn’t siesta, I just wasn’t in the mood. I guess it just wasn’t my time. That isn’t to say that there wasn’t shopping, because there was quite a bit of shopping to be had, and I did my fair share, in the culinary field.

I brought back a variety of things that will be revealed in due time but now I shall direct you to this very delicious dessert/snack of peach and coconut jelly squares made with agar-agar. I have been wanting to buy this stuff but I have only ever found flavoured product so when I spotted it at my favourite grocery store in Almeria, I was all over it. Figuring out what to do with it was another story, so many interesting recipes. But what I really needed was a test experiment to see what exactly the texture of jelly that agar-agar creates. You see, we had the most luxurious, smoked fish mousse at our favourite French bistro and I was determined to recreate it. I was fairly certain that it was not made with gelatin because the texture was way to creamy and easily spreadable. It was so silky and smooth spread across some toasted baguette, it was a wonderful textural and taste experience. Making this light dessert showed me the proportions I needed to make a smooth, yet spreadable smoked fish mousse.

This is a recipe modified from this tasty recipe. I used peaches because I had peaches at home (frozen from the previous spring). It’s refreshing and the texture is smooth and creamy but it also has a bit of a gelatinus mouthfeel.

Peach and Coconut Jelly Squares

Ingredients:

Peach Layer

  • 100 mL grilled peach purée (roughly about 2 peaches peeled and chopped)
  • 5 mL lime juice
  • 150 mL water
  • 2 g 1 agar-agar powder
  • 30 g monk fruit crystals 
  • 5 mL vanilla

Coconut Layer

  • 200 mL cup water
  • 1 tsp agar-agar powder
  • 45 g monk fruit crystals
  • pinch of salt
  • 200 mL coconut milk

Directions:

  1. Add the water to a saucepan and add the agar-agar, slowly bring to a full boil, and stir until the agar-agar has completely dissolved. Add the monk fruit crystals and stir until dissolved.
  2. Add the peach purée and vanilla and stir to combine well. Pour into the mould.
  3. For the coconut layer, add the water to a saucepan and add the agar-agar and slowly bring to a full boil and then stir until the agar-agar has dissolved. Add the monk fruit crystals and stir until dissolved, add the salt and coconut milk and stir to combine well.
  4. Once the peach layer has set (this happens as it cools, does not need to be refrigerated), carefully pour the coconut layer over it. Both layers should be warm so that they stick together.

Read Full Post »

I’ve been baking like a mad woman for our contractor and team. They seem to really like it. I know that JT does! I’ve made tangzhong cinnamon rolls, rice crispy squares, carrot cake, pineapple upside down cake, chewy lime squares cherry squares, chocolate chunk cookies and so on. We put our Keurig just outside the construction zone with fresh Timmy’s coffee but I don’t think they drink coffee! So I added tea, still no takers! The younger guys don’t even smoke! Go figure!

The demo had moved along at a good pace, uncovering a mess of previous badly done renos. Fortunately, not difficult to fix, just annoying that it was done so poorly! The next weeks will tell if we will finish by the deadline of June 1, as we were hoping to have overnight guests on the 5th! Fingers crossed.

Just before we hunkered down, I had my gluten intolerant BFF and picky-eater hubby for brunch. I’d always wanted to make a cornmeal cake so I figured why not now! This one had a gritty texture but not entirely unappealing. I think next time I’ll use a finer texture or I’ll soak the cornmeal a bit.

Gluten-Free Lemony Cornmeal Cake

Makes one 20 cm (8 inch) cake

Ingredients:

  • 140 g cornmeal
  • 50 g almond flour
  • 50 g unsalted butter
  • zest from 1 lemon
  • 30 mL fresh lemon juice
  • 150 g granulated sugar
  • 2 eggs
  • 120 mL Greek yoghurt
  • 5 mL pure vanilla extract
  • 120 mL lemon juice
  • 70 g sugar

Directions:

  1. Line a 20 cm (8 inch) round cake pan with parchment, buttered lightly. Preheat the oven to 350° F.
  2. Whip the butter until light and fluffy add the lemon zest. Slowly add the granulated sugar and beat until light and fluffy, scraping down the sides.
  3. Add the eggs one at a time and beat well. Add 30 mL lemon juice, yoghurt and vanilla extract and beat until incorporated.
  4. Fold in the dry ingredients and pour into the prepped pan. Bake for 20-25 minutes or until a toothpick comes out clean.
  5. Meanwhile, combine 120 mL lemon juice and remaining sugar and cook on a slow boil until slightly thickened and sugar is completely dissolved. Reserve for cake.
  6. When cake is done, allow to rest for 10 minutes, then pour the lemon syrup over the cake.

Notes:

  • This cake has a lot of texture, similar to cornbread, it’s not bad, just different.
  • The lemon syrup adds a nice amount of moisture and lemony flavour to this simple dessert.

Read Full Post »

Older Posts »

%d bloggers like this: