Apple "Puff" Pancake

May 16, 2012 by jennifer

This is a delicious way to treat yourself to a decadent but extremely simple breakfast. It would also make a delicious dessert, served perhaps with a dollop of maple whipped cream.

Ingredients:

• ¼ cup plus 2 tablespoons unsalted butter 5 tablespoons dark brown sugar, divided1 tablespoon water4 McIntosh apples; peeled, cored & thinly sliced2 tablespoons water2 tablespoons apple liqueur5 large eggs1 cup whole milk¼ cup all purpose flour1 teaspoon vanilla¼ teaspoon salt

Directions:

1. Preheat the oven to 425 F.

2. In a medium skillet over medium-high heat, combine ¼ cup butter, 3 tablespoons brown sugar and apple liqueur over, stirring until sugar is dissolved. Add apple slices and cook until evenly coated and tender, about 10 – 12 minutes. Reserve and keep warm.

3. In a medium bowl, whisk eggs, milk, flour, vanilla, remaining brown sugar and salt together. Stir the apple slices into the egg/milk mixture. Melt the remaining 2 tablespoons butter in a large skillet over medium heat. Pour the batter into the skillet, then place the skillet into the preheated oven.

4. Bake until puffed and golden, about 25 – 30 minutes. Remove, top with sifted icing sugar and serve with yogurt and a small drizzle of honey, maple syrup or some reduced, thickened apple liqueur.

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White Balsamic Custard and Strawberry Tart

May 16, 2012 by jennifer

The "play" between the two vastly different flavours in this tart are what make it so delicious.

Ingredients:

• Crust1 cup all-purpose flour1 Tbs. sugar¼ tsp. salt6 tablespoons unsalted butter, cold2 tablespoons vegetable shortening, cold2 tablespoons ice waterFilling½ cup whipping cream2 tablespoons cornstarch2 large eggs4 large egg yolks1 whole vanilla bean, cut open½ cup white balsamic vinegar¾ cup water¾ cup sugar¼ cup (½ stick) unsalted butterTopping:1 ½ pints large strawberries, hulled and sliced

Directions:

Crust:
1. In a bowl, combine flour, sugar and salt. Cut butter into small cubes and with your fingers, "smoosh" butter pieces into flour mixture until pea sized granules form. Add ice water and mix lightly until dough forms a ball. Wrap plastic and refrigerate for 2-3 hours. Roll out pastry and fit into 10" tart pan.

2. Dock pastry with a fork and allow to rest in the refrigerator for about 30 minutes. Preheat oven to 375�F. Bake crust until golden, pressing with back of fork if crust bubbles, about 22 minutes. Cool.

Filling:
3.Stir cream and cornstarch together in a medium bowl until cornstarch dissolves. Add eggs, egg yolks, scrapings from vanilla bean and pod; whisk to blend.

4. Boil vinegar in heavy medium saucepan until reduced by half, about 4 minutes. Add water, sugar, and butter. Stir until butter melts and then return to the boil.

5. Gradually whisk the hot vinegar mixture into the cool egg mixture to temper and then return all to pan. Whisk until custard thickens and boils, about 1 minute. Strain into bowl,and set aside to cool. Spread custard in prepared crust. Cover and chill tart at least 3 hours and up to 1 day.

Topping:
6. Arrange strawberry slices in concentric circles on top of tart. Cover loosely and chill until ready to serve. (Can be made up to 6 hours ahead.)

Recipe Origin:

Based on a July 2004 Bon Appetit recipe.

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Umm Ali

May 16, 2012 by jennifer

This is as close as you can get to "comfort food" for dessert. It’s soothing and delicious and smells great coming out of the oven. I first tried it in Kuwait when we were there in January and I couldn’t get enough of it!

Ingredients:

• about 350g of plain croissants, ripped into 1� pieces3 tablespoons dried cranberries3 tablespoons unsweetened, desiccated coconut1 tin 300 ml sweetened condensed milk1 vanilla bean, split down the middle4 cups water1 cup heavy whipping cream, whipped

Directions:

1. Combine croissant pieces, cranberries and coconut in an 8-inch souffle dish.

2. Scrape vanilla from bean and place sweetened condensed milk, vanilla, vanilla bean and water in a large saucepan and bring to boil. Remove from heat, remove vanilla bean and pour milk over the croissant mixture in the baking dish. Set them aside for 5 minutes or until croissants absorb the maximum of the liquid.

3. Spread whipped cream with an off-set spatula in a layer on top of milk and croissants.

4. Place the baking dish under the broiler and broil for 5 minutes or until the cream topping is golden color. Serve immediately, topped with chopped almonds or pistachios.

These would make great individual desserts, divided and baked in six-ounce ramekins.

After-Thoughts:

The original recipes all call for raisins rather than dried cranberries, but I love the way the red berries studded the pudding and shone through the cream.

These would make great individual desserts, divided and baked in six-ounce ramekins.

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Maple Ice Cream with Berries

May 16, 2012 by jennifer

This ice cream is very rich, but is nicely balanced by the whole blueberries and chunks of strawberries running through it.

Ingredients:

• 6 large egg yolks2 cups heavy (whipping) cream (35% m.f.)1 cup pure maple syrup¾ pint whole blueberries1 cup hulled, chopped strawberries

Directions:

1. Beat yolks in a bowl until thick and pale yellow. Heat syrup in sauce pan over medium-high heat to boiling. Slowly add hot syrup to eggs to temper.

2. Place eggs in top of double boiler or heat-proof bowl bowl over simmering water and cook, beating constantly until slightly thickened. Remove from heat and leave to cool.

3. Beat cream until it forms stiff peaks and fold into the yolk mixture.

4. Add to ice cream maker and use as directed. Add berries once ice cream is thick. Freeze in tupperware container until hardened.

5. Serve with a drizzle of maple syrup or flaked maple sugar.

After-Thoughts:

Next time I would macerate the berries before adding them. While they balanced out the heaviness of the ice cream, they were very cold to eat!

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Recipe: Profiteroles with Peppermint-Vanilla Ice Cream

May 16, 2012 by jennifer

Even though they are surprisingly simple to make, these delicacies will always impress. You can make just the profiteroles in advance, or make and fill them with ice cream, ready to pull from the freezer for last minute guests.

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Triple Chocolate Pudding Pie

May 16, 2012 by jennifer

This is a great pie to make for a Valentine’s Day dinner, or just because you love someone. It should be named "I Love You Pie", I think.

Ingredients:

• Crust1 ½ cups crushed chocolate wafer cookies1 tablespoon granulated sugar1/3 cup unsalted butter, meltedFilling1 ¼ cups granulated sugar½ cup unsweetened cocoa powder¼ cup cornstarch3 ½ cups half and half cream4 large egg yolks3 ½ ounces semi-sweet chocolate, chopped3 ounces unsweetened chocolate, chopped2 tablespoons unsalted butter1 teaspoon coffee liqueur 1 teaspoon vanilla extractTopping1 cup chilled heavy whipping cream2 tablespoons granulated sugar2 teaspoons instant coffee ½ vanilla beanTo Serve: chocolate-covered espresso beans

Directions:

Crust:
Preheat oven to 350 F. Add butter and sugar to cookie crumbs and blend. Firmly press mixture into 9-inch-diameter glass or ceramic pie dish. Bake until crust sets, about 8 minutes. Cool.

Filling:
1. Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in half and half and then the egg yolks. Continue to whisk over medium-high heat until mixture thickens and boils, about 12 – 15 minutes.

2. Remove from heat and add both chocolates and butter, whisking until melted and smooth. Mix in coffee liqueur and vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours. (Can be made 2 days ahead. Keep chilled and covered.)

Topping:
1. Beat all ingredients in large bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk to thicken and smooth before serving, if necessary.)

2. Peel plastic off of pie. Cut pie into fairly small wedges (it is quite rich). Spoon a good-sized dollop of coffee whipped cream on top of each slice. Garnish with chocolate-covered espresso beans and serve.

After-Thoughts:

This pie would also be delicious served with plain, sweetened whipped cream and fresh fruit (strawberries, raspberries, grilled bananas…).

Recipe Origin:

Based on a recipe from Bon Appetit, July 2003.

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Portuguese Chocolate Tarts

May 16, 2012 by jennifer

These tarts are really just a showcase or frame for good-quality chocolate. They are perfect for a light, small dessert after a large meal and would be absolutely delicious with a glass of brut champagne.

Ingredients:

• For the pastry:5 ounce slab (½ package) puff pastry 1 egg yolk 1 teaspoon milk2 tablespoons white sugar1/8 teaspoon allspice ¼ teaspoon cinnamon For the filling: 240 milliliters whipping (heavy) cream 3 tablespoons white sugar 1/8 teaspoon salt ¾ stick (6 tablespoons) butter, softened ¾ pound best-quality dark chocolate, broken up (I used 60% cocoa chocolate) 75 milliliters whole milk Cocoa powder, for dusting

Directions:

1. Roll out puff pastry on a lightly floured surface to a bit larger than an 8 ½" x 11" piece of paper. Whisk egg and milk together and brush pastry lightly with egg-milk mixture. Mix together sugar, all spice and cinnamon and completely cover pastry surface with it. Roll pastry up from the longest side and cut into 12 1" pieces (like making tiny cinnamon rolls).

2. Preheat the oven to 400 F. Turn all of the mini rolls swirl side up and flatten slightly with the palm of your hand. Dust the surface with a bit of flour and roll each one into a thin circle and fit into a muffin tin. Line bottoms of each with a small circle or square of parchment paper and fill with pie weights or uncooked beans. Bake in the preheated oven for about 15 minutes. Remove weights and paper and set aside to cool while you prepare the filling.

3. Place the whipping crea, sugar and salt in a heavy-bottomed pot and bring to the boil. As soon as it boils, remove from the heat and add the butter and chocolate. Stir until it has completely melted. Allow to cool for about 15 minutes and then stir the cold milk in until smooth and shiny. Fill the shells and allow to cool for 1 – 2 hours at room temperature. Dust with cocoa powder and serve.

After-Thoughts:

You may have extra filling left over – it can be stored in the refrigerator and re-warmed to be used as a chocolate sauce for ice cream, pudding or cake.

Recipe Origin:

Based on a recipe by Jamie Oliver.

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Pear Clafoutis

May 16, 2012 by jennifer

This is a simple dessert – so simple it can be whipped up immediately prior to guests arriving. Clafoutis are my fall-back when I wish I had made a pie but I don’t feel like wrestling with pastry.

Ingredients:

• 4 large eggs½ cup granulated sugar1/8 teaspoon salt1/3 cup all purpose flour1 cup whole milk¼ cup butter, melted1 teaspoon vanilla extract½ teaspoon maple extract½ teaspoon ground cinnamon3 large pears, peeled, cored, slicedPowdered sugar Maple Syrup

Directions:

1. Preheat oven to 325�F. Generously butter 9-inch-diameter glass or ceramic pie plate.

2. Beat eggs, sugar and salt in medium bowl to blend. Whisk in flour. Add milk, butter, vanilla and maple extracts and cinnamon – whisk until smooth.

3. Arrange pears in bottom of prepared plate. Pour custard over pears.
Bake until clafoutis is set in center and golden on top, about 55 minutes.

4. Sprinkle powdered sugar over and serve with maple syrup on the side.

After-Thoughts:

I think this would be a great tart to brul�e the top of – sprinkle it with granulated sugar rather than powdered and then torch or broil until browned and crispy.

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Watermelon Sorbet

May 16, 2012 by jennifer

The perfect recipe for a hot summer’s night – decadent enough to have in the city after a *hot* night out, yet simple enough to make at the cottage.

Ingredients:

• ½ large watermelon – seedless¾ cup sugar3 tablespoons freshly squeezed lemon juice¼ teaspoon salt

Directions:

1. Chop watermelon and puree in blender or food processor – you should have approzimately 4 cups of liquid.

2. Strain into large glass bowl or juice container and add sugar, lemon juice and salt – stir until sugar has dissolved and refrigerate overnight.

3. The next day, freeze according to directions in an ice cream maker.

4. Serve alone or with a splash of raspberry or lemon liqueur and candied mint leaves.

After-Thoughts:

Add more or less sugar, depending on how ripe your watermelon is.

Recipe Origin:

From LCBO’s Food & Drink Magazine, Summer 2006

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New York Super Fudge Chunk (Ben & Jerry’s)

May 16, 2012 by jennifer

This is my all-time favourite flavour of ice cream…and now I am happy to say I can make it at home!

Ingredients:

• ¼ cup coarsely chopped white chocolate chunks¼ cup coarsely chopped semi-sweet chocolate chunks¼ cup coarsely chopped pecans¼ cup coarsely chopped walnuts¼ cup halved chocolate covered almonds4 ounces unsweetened chocolate1 cup whole milk2 large eggs1 cup granulated sugar1 cup heavy (whipping) cream1 teaspoon vanilla 1/8 teaspoon salt

Directions:

1. Combine the coarsely chopped chocolates, pecans, walnuts and chocolate covered almonds in a bowl. Cover and refrigerate.

2. Melt the unsweetened chocolate in the top of a double boiler over hot – not boiling – water. Once melted but still over the heat, whisk in the milk, a little at a time and stir constantly until smooth and completely incorporated. Remove from the heat and allow to cool.

3. Heat the cream over medium heat until simmering. Meanwhile, whisk the eggs in the bowl of an electric mixer until light and fluffy, 1 – 2 minutes. Whisk in the sugar, ¼ cup at a time and then continue whisking until completely blended, about 1 minute more.

4. Add the simmering cream while whisking the egg-sugar mixture (this will cook the eggs so be careful not to scramble them!)and then add the vanilla and salt. Continue to whisk until blended.

5. Pour the cooled chocolate mixture into the cream-egg mixture and blend. Cover and refrigerate for about 3 hours.

6. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.

7. When the ice cream is almost hardened in the ice cream maker, fold in the chopped nuts and chocolate (if you add them too early they will only sink to the bottom). Transfer to a sealable container and freeze over night. Serve – or eat out of the container when no one is looking – and enjoy.

After-Thoughts:

This ice cream is rich and delicious. And I have to admit it is best eaten by one person out of the container. If you have to share, do so sparingly.

Recipe Origin:

From Ben & Jerry’s Homemade Ice Cream & Dessert Book

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Lemon Raspberry Syllabub

May 16, 2012 by jennifer

This is a light, refreshing dessert that is so utterly simple to make it’s almost embarassing. It would also work well as a "topping" for a rich chocolate torte or bittersweet chocolate ice cream.

Ingredients:

• ½ pint fresh raspberries1 tablespoon granulated sugar1/3 cup dry sherry, or medium-dry white wine3/8 cup raspberry liqueur or Chambordfinely grated zest of ½ lemon1 tablespoon fresh lemon juice2 cups heavy cream (whipping cream) 1/3 cup granulated sugar

Directions:

1. Keep about 4 raspberries per serving to one side. Put the remainder in a bowl with the 1 tablespoon sugar. Leave to macerate for at least 1 hour in a warm place, or as long as a few hours in the refrigerator.

2. Combine sherry or wine with the liqueur, lemon zest, lemon juice and cream in the bowl of a stand mixer. Using the whisk attachment, start whipping the cream until foamy. Slowly add the sugar and continue whipping to soft peaks.

3. Put the macerated raspberries in the bottom of your serving glasses and top with the syllabub. Serve immediately topped with reserved raspberries and a few drops more of raspberry liqueur and some finely grated lemon zest. Syllabub can also be chilled for a few hours and topped as before immediately prior to serving.

Serves 4 – 6 depending on serving size.

After-Thoughts:

You would think that this would just be like eating whipped cream, but something happens chemically to the whipping cream when you whip it with all that alcohol. First it takes a lot longer to hold soft peaks and second it takes on a slightly marshmallow-y texture…all soft and delicious but not too sweet.

Recipe Origin:

Based on about 5 different recipes, inspired originally by one by Nigella Lawson.

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Frozen Lemon Cheesecake

May 16, 2012 by jennifer

This cheesecake is quite heavy, but really delicious. Even my husband who has never liked citrus-flavoured desserts loved this one.

Ingredients:

• 1 cup chocolate chip cookie crumbs 2 tablespoons granulated sugar 2 tablespoons melted unsalted butter 1 ½ cups granulated sugar 2 tablespoons cornstarch 1 cup fresh lemon juice 4 eggs, beaten lightly3 tablespoons grated lemon zest 16 ounces or 2 cups cream cheese, at room temperature 2 cups whipping cream

Directions:

Crust:
Cut a circle of parchment paper to fit bottom of 9-inch (23-cm) springform pan. Cut a 30 x 3-inch (75 x 8-cm) strip of parchment paper to fit inside edge of pan. Combine crumbs, sugar and melted butter in a bowl. Press evenly into bottom of pan and refrigerate until firm.

Cheesecake:
1. Combine sugar and cornstarch in a stainless steel saucepan. Whisk in lemon juice then beaten eggs until smooth. Place over medium heat and cook, stirring, for about 5 minutes or until sauce thickens to a pudding-like consistency. Remove from heat and stir in zest. Transfer to a large bowl and allow to cool to room temperature.

2. In a stand-up mixer with the paddle attachment, whip cream cheese until smooth. Add lemon mixture from step one and combine.

3. Place whipping cream in a separate bowl and beat until stiff. Fold 1/3 of the whipped cream into mascarpone mixture then fold in remaining whipped cream until smooth. Spoon lemon-cream mixture into prepared pan with crust and smooth top with an off-set spatula. Wrap in plastic wrap and freeze for 8 hours or overnight. (Can be frozen in airtight container for up to 2 weeks.)

4. Remove sides of pan. Transfer dessert from metal base to serving plate. Remove parchment paper around sides. Cover loosely with plastic wrap and place in refrigerator for 4 hours to soften slightly.

5. To serve, garnish with fresh berries and lemon zest or chocolate sauce.

After-Thoughts:

This can also be served as a frozen mousse-type of dessert. Layer the cookie crumbs and lemon mixture in tall champagne glasses. Chill in refrigerator for about 2 hours before serving.

Recipe Origin:

Based on a recipe from the LCBO magazine, Holiday 1999.

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