» Sweets

A few weeks ago I shared with you one of the perks of being involved in a food blog. This week let me enlighten you with the second reason. Recipe testing. One of my co-workers showed up to the office earlier this week with a little tub of roasted almonds from Whole Foods. Orange ginger almonds to be exact. We all gathered around her desk to sample the almonds. We marvelled over their roasty taste, their sweet crunch, the spicy ginger and tangy orange flavours. We looked at the ingredients, wrote them all down, discussed some tactics for making the nuts and finally I was challenged to recreate the recipe and post it.

Not one to back down from a challenge, I accepted and here we are. Since I am not the recipe creating queen, through a quick google search I was lucky enough to find that just about everyone and their dog is in love with Whole Foods orange ginger almonds. There where recipes galore and I even found the original recipe. Problem is, they are all different. Some called for egg whites, some for honey, some for sugar, some were baked in the oven, others on the stove top!

It was all too tricky for me, I needed a distraction. So I saddled up to the computer and ordered myself a new pair of running shoes. With the shoes ordered, I was ready to make some decisions. Honey, salt and baked on lower heat for longer.

Orange Ginger Almonds
*These aren’t exactly like the Whole Foods almonds. But they are highly addictive.

For example, infections of the prostate, bladder, urethra or the semen-producing glands can trigger painful burning or itching during or after ejaculation. order viagra Keep in mind, most times it is due to sexual problems that the men and women face today. canadian generic cialis The later is an inhibiting enzyme which lies in the medicine of Ajanta pharma “Kamagra”.Incapability or impotency both terms are related to same problem of inability on bed. sildenafil 25mg Looking to buy the most effective medication generic viagra cialis generic?Buy from our online medical store. 2 cups raw almonds
1/2 of a navel orange, zested and juiced
1 teaspoon ground ginger
3 tablespoons honey
1/2 teaspoon coarse salt

Directions

Preheat oven to 300F.

Zest and juice half an orange. In a mixing bowl combine almonds, orange juice, zest, ginger, honey and salt. Mix until combined.

Line a baking sheet with parchment paper and spread almonds out in a single layer. Bake for 20-30 minutes checking and stirring often.

Let cool completely before serving. Store in an air tight container.

I’ve been trying to adopted a Swedish mindset to this chilly spring we’ve been having. Just this weekend, I was listening to Rick Steves and his weekly radio show. This is a dangerous program for me because my love of travel is always piqued by his interviews with tour guides and residents of faraway cities. His subject for a portion of this week’s show was Stockholm, Sweden. This city has not been on the top of my travel list, but I was intrigued by the descriptions of its residents and their tendency towards an outdoor lifestyle, no matter what the season. The tour guide described cozy restaurant patios where you could go to enjoy a drink, complete with toasty blankets for those evenings a little extra warmth is needed.

This was all of the motivation I needed to pull out a cozy blanket from the closet and head out to the patio. It’s really not that warm yet, but when the sun starts to shine, I feel like I really must be outside to enjoy it. And now, wrapped up in blankets, we’ve been enjoying brief slivers of sunset sky before heading indoors for the evening.

If you’ve been reading along, you’ll know that I’ve had a bit of spring fever in the kitchen recently. The changing seasons make me look for the next dish that is going to sum up the flavor of the moment for me. Salads of all proportions have been popping up—platters and bowls that take over the meal with their green crunchiness and leafy goodness. But spring isn’t wholly captured in a salad bowl. The other thing I’m searching for is food that feels light after a season of warm and filling. Hmm…meringue, anyone? It’s time for one last hurrah for the citrus, and quickly, before the rhubarb takes over the place.

For years, I’ve been sidestepping the crust on any piece of pie that I’ve ever been served. Sure, I love the fillings—spicy pumpkin, luscious summer cherry and creamy lemon. Better still the toppings, a dollop of whip cream, scoop of ice cream or an airy cap of meringue. But no matter what the filling, my perfect pie would certainly be crust free.

So I do find myself a little surprised to have never really considered the option of deconstructing the pie, leaving the crust behind to focus on my favorite part of the dessert. But all that has changed when I found the recipe for lemon meringue pots de crème in The New York Times a few weeks back. I’ve got some lost time to make up for now!

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Adapted from The New York Times

1 1/2 cups half and half
1/2 cup whole milk
1/2 cup sugar, plus 4 tablespoons
4 large eggs, separated, room temperature
3 tablespoons cornstarch, sifted
Pinch of salt
2 tablespoons unsalted butter, softened
1/2 cup lemon juice
Zest of one large lemon
1 tablespoon finely chopped pistachios

Heat half and half and milk in a heavy saucepan or a double-boiler until warm and steaming. In a large mixing bowl, combine egg yolks, 1/2 cup sugar. Sift the cornstarch and salt into the mixture, stirring frequently to prevent lumps.

Slowly whisk 1/2 cup of the hot milk into the egg yolk mixture, then slowly add the remaining milk and mix well. Pour back into saucepan and cook over medium-low heat, whisking constantly, until the custard thickens, about 3 to 5 minutes. Remove from heat and stir in butter, lemon juice and zest. Ladle the custard into 6 4-ounce ramekins. Cover with plastic wrap and refrigerate for at least two hours or overnight.

Preheat oven to 350 degrees. Combine pistachios and 1 tablespoon sugar in a small bowl. Combine egg whites and remaining 3 tablespoons sugar in a bowl. Beat until stiff peaks form. Spoon the meringue onto each custard, using all of the meringue. Sprinkle with the pistachio-sugar mixture. Bake until tops are golden brown, about 10 minutes. Keep at room temperature until ready to serve.

One of my all time favourite things about having a collaborative blog with Ginger is the opportunity it provides to play off of each others ideas. That is exactly what I did this week. I’m sure that you remember Ginger’s decadent Cheesecake with honeyed apricots. When I saw it I nearly lost my mind, apricots, fresh or dried are a favourite of mine, and as luck would have it I was on the hunt for a delicious, quick and easy dessert.


I knew that a cheesecake, as yummy as it would have been, wasn’t quite in my timeline. So I stole the honeyed apricots idea, it fit with my timing and I began searching for something to pair them with. In these types of situations I like to turn to google for help. I did numerous random searches like “best easy dessert in the world” or “quick and easy dessert”, what kept coming up for me was Panna Cotta. Apparently, if you don’t know how to make Panna Cotta, you should, because it is a lifesaver. Not only are the ingredients simple but you can easily fancy it up with a little fresh fruit, a compote or honeyed apricots!

Perfect Panna Cotta
Server 4 | Adapted from David Lebovitz

You can find the recipe for the Honeyed apricots with Ginger’s cheesecake recipe.

1 cup half-and-half
1 cup whole milk
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1 teaspoons of vanilla extract
1 packets powdered gelatin (about 4 1/2 teaspoons)
3 tablespoons cold water

Heat half and half, milk and sugar in a sauce pan. Once the sugar has completely dissolved remove the pan from the heat and add in the vanilla.

Lightly oil four custard cups or teacups with a flavourless oil.

Add cold water to a medium mixing bowl and gently sprinkle the gelatine powder over the water. Allow to sit for 5 to 10 minutes. Pour the warm Panna Cotta mixture into the medium bowl and stir until the gelatine is full dissolved.

Divide the Panna Cotta mixture amongst the four oiled cups and chill until firm. This will take about 2 to 3 hours. If you are unmolding your Panna Cotta run a sharp Knife around the edge of the dish, unmold onto individual serving plates and top as desired. Enjoy!

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Cheesecake

I wish that I could tell you that these didn’t take the better part of an evening to make and that they totally weren’t worth the trouble. That would be a lie. Truth is, I did spend a good 4 hours in and out of the kitchen mixing, freezing, photographing, shaping, freezing, photographing, freezing, tempering, dipping… and so on. But it was totally worth it.

Growing up, creme eggs were always the Holy Grail of Easter candy. They were soft, creamy and slightly gross, in that intriguing kind of way. How did that gooey yellow centre stay in the middle of the egg? How did it all get inside a chocolate egg? These were questions I wanted to know! Damn Cadbury and all their tricky candy!! They just kept me wanting more.

Although creme eggs don’t hold quite the hallowed spot that they used to in my holiday treat line up, I can’t seem to let Easter pass without one somehow ending up in my grocery basket. This year I have stayed strong, that is until I saw the DYI creme eggs up on Food52. I just couldn’t say no, they used to be a childhood favourite after all. Who doesn’t want to relive fond childhood memories?

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So what sets these guys apart from the 2$ version that you can pick up at just about any store in the city? Um, let’s see. First there is the outer layer of silky rich dark chocolate, gone is the overly sweet milky chocolate. And the filling? The filling is smooth, but not to runny, sweet with a hint of salt (which is sheer genius) and finally there is the slight crunch of the tiny beads of vanilla. All and all a sophisticated take on the classic and you can rest assured knowing that you can pronounce every single ingredient used in the making.

So if you love your creme eggs as much as me and you have a few hours burning a hole in your evening, visit Food52 where Ashley Rodriguez shares the complete recipe and instructions and shape up a batch for yourself. Remember to read the recipe through first! I always like to remind you of this because I often fail to do so. While I didn’t take the time to read the recipe through this time, I did set aside a little time to read some of the comments. You should do this too, I found a lot of the comments to be really helpful. Good luck, and Happy Easter!

Part 2, you might wondered? What is there to follow up on after Tina’s post of the Magic Rose Custard Cake. Well, it started a few months back with an order of new cookbooks. I think I’ve mentioned here before that I tend to be a little behind the times on the newest releases, but only because I’m still cooking through something else! But amongst this particular batch was the amazing book by Aran Goyoaga, of the inspirational food blog Cannelle et vanille. There is a lot I could say about this book and how Aran’s way of gluten free cooking has influenced my kitchen over the past few months. But I am going to cut that story short for now and just tell you that now I have a better selection of flours in my cupboard. And there is nothing dull about variety…

Baking with a new range of flours has been a quite a process for me. While I typically charge headlong into most any new recipe, now I take a step back and wonder if I could make this same dish with different flours. Baking without gluten is a whole new learning curve, blending flavors and textures of various flours to achieve new results. It has added a new level of experimentation to my cooking and a great appreciation of my kitchen scale. So when Tina shared the Magic Custard Cake recipe that appeared on White On Rice Couple’s blog, you can probably guess what I was thinking.

Some careful consideration was given to the recipe before I made my tweaks. First off, this custardy cake has no intention of being a mile-high event. The comfort of this cake is its crepe-y texture, topped with a silky layer of custard and dusted with a snowy finish of powdered sugar. And since ensuring the batter would rise didn’t seem to be an issue, I was off to improvise. Rice flour, coconut flour—what was it going to be?

My first attempt was the chocolate version and it was delicious, so I decided to keep playing with flours and flavors. As you can see, the magic in this cake is the seperation of the three layers of cake, right in the pan while it bakes. A few cakes were made and I may have shared pieces with anyone who would come over with their own plate! What I finally settled on was the coconut custard cake. The slightest hint of coconut flavor in the cake creates a delicious note for me. And while I haven’t tried to make this cake with regular wheat flour, I would wager that most anyone who tastes this cake won’t even miss the wheat flour.

Magic custard cake with coconut
Adapted from White On Rice Couple

½ cup unsalted butter
2 cups milk
4 eggs, separated
1/8 teaspoon white vinegar
1 ¼ cups (150 g) confectioner’s sugar
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½ teaspoon coconut flavoring
1 cup (115 g) super fine brown rice flour
1 teaspoon vanilla extract
Generous pinch of salt

Extra confectioner’s sugar for dusting

Preheat oven to 325°F. Line an 8″x8″ baking pan with parchment paper, leaving a little paper to hang over the edge of the pan.

Gently warm the milk until just warm and set aside. Melt the butter and let it cool a little.

In a medium mixing bowl, beat egg whites until they form stiff peaks, adding the vinegar at the halfway point. Set the egg whites aside.

In a second bowl, beat the egg yolks and confectioner’s sugar until the mixture is a pale yellow. Add the melted butter, water and coconut flavoring and continue to mix until well incorporated.

Mix in the flour and salt. Slowly add milk and vanilla extract; continue mixing until the batter is smooth. Divide the egg whites into thirds and fold in one portion at a time, gently mixing until all of the egg whites are folded in and there are no large clumps of egg white in the mixture.

Pour the batter into the prepared baking pan and bake until the top of the cake is golden, about 50 to 60 minutes. The cake will still jiggle a bit at this point. Allow to fully cool in the pan, maybe even in the fridge, if you are a bit anxious. Once cool, carefully lift out the parchment paper and cake, cut into squares and dust with confectioner’s sugar just before serving.

One thing is certain, I like eggy dishes. Savory, sweet, breakfast or dessert, I love them all. There is nothing like a cherry clafouti, a flan, popovers and Dutch babies. Love them. Last week while perusing through some of my usual food blogs in search of dinner ideas, I encountered White on Rice Couple’s Magic Custard Cake. A custard cake is my dream, the soft custard middle, a thin cake layer, awwwwww.

It took me all of about 5 minutes to decide that I was going to make this magic custard cake, and I was going to make it as soon as the last bite of dinner was down.

I have made the cake a few times now. Yes, a few times in the last week. Here are a few tips to keep in mind. Temperature is important, make sure that your butter and milk are not too hot. Adding a splash of vinegar to the egg whites will help them hold their shape and leave you with a fluffier cake layer. Finally when you are folding the white into the batter, you want to achieve a fairly even consistency. Under mixing the whites will give you a two layer cake without the soft custardy centre and over mixing with give you a very thin cake layer.

Magic Rose Custard Cake
Adapted from White on Rice Couple

Ingredients
1/2 cup unsalted butter
2 cups milk
4 eggs, separated
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1 1/4 cups confectioner’s sugar
1 tablespoon water
1 cup flour
1 teaspoon vanilla extract
1 1/2 teaspoon food-grade pure rose extract (not rose water);
extra confectioner’s sugar for dusting

Preparation
Pre-warm your oven to 325°F. Butter a 8″x8″ baking pan.

Warm the milk to about lukewarm and set aside. Then melt the butter and let it cool down a little. In a medium size mixing bowl beat egg whites to a stiff peak, adding the vinegar at the halfway point. Set the eggs aside.

In a second mixing bowl mix together the egg yolks and sugar until the mixture is a pale yellow. Continue mixing while adding the melted butter and the tablespoon of water. Mix until incorporated.

Beat in the flour, once smooth slowly add the milk, vanilla and rose extract, continue mixing until the batter is smooth. Divide the egg whites into thirds and fold in one portion at a time until all of the eggs are folded in.

Pour the batter into the baking pan and bake until the top of the cake is golden, about 45-60 minutes. Allow to fully cool, dust with confectioner’s sugar and cut into squares.

Is tea the new coffee? I stumbled upon this question in an article or some such business earlier this week. My immediate reaction was, “Yes! Tea is totally the new coffee.” But upon reflection I realized “no”, both hold such distinctly different roles in my daily routine that I couldn’t do with only one or the other. Coffee is peppy, social and bright, it is the drink that drags me out of bed in the morning and shoves me out the front door. Tea is a whole other story. It is cozy, relaxing and lulls me into bed at the end of the day. Simply put, coffee is an extrovert and tea is an introvert. And life wouldn’t have any balance without both.

I’ll admit it, I have a nightly tea tradition. The tradition varies a little, sometimes I have a cookie with my tea and if I’m really, really lucky, I get to have a Tim Tam. But most often I just have tea. Vanilla SleepyTime is the tea du jour. If I happen to have a Tim Tam on hand, the Tim Tam slam is the only way to go. Are you are sitting in front of your computer thinking “what the heck is a Tim Tam slam?” this guy will show you how it is done and if you don’t believe him Jennifer Love Hewitt will show you too. It is legit.

Sadly, I’m currently out of Tim Tams and my evening tea has been cookie-less for quite sometime now. As I was digesting the whole tea vs. coffee thing, I was inspired to do a little baking, and my inspiration point was a certain coffee flavoured cookie that we often had around the house at Christmas. If tea really is the new coffee, then I should make a tea flavoured cookie to celebrate. Earl Grey is my tea flavour of black tea, so naturally it is only fitting that I use it in my cookies. To give them a little twist, I decided to dip them in chocolate to mimic our Christmas coffee cookies.

I know that I have been talking about chocolate dipped cookies but I have yet to show you any proof that they were ever made. Keep scrolling down and you will see one. Here is the deal. I dipped half of the cookies and then did a taste test. I know what you are thinking, “Chocolate and Earl Grey, sounds like a match made in heaven.” I know right! That is exactly what I thought. I don’t what to sell the chocolate dipped version short but they weren’t mind-blowing. They were fine, perhaps even good, but not better. So, unless you are a chocolate fiend, I would suggest that you just keep these cookies as is. Crisp, delicately favoured with tea and delicious.

Earl Grey Tea Cookies
makes 2 dozen | adapted from The Kitchn

1 cup all purpose flour
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1/4 cup confectioners’ sugar
1 tablespoon Russian Earl Grey tea leaves
1/4 teaspoon fleur de sel
1/2 teaspoon vanilla
1 teaspoon water
1/2 cup unsalted butter (cut into cubes)

Using a spice grinder or mortar and pestle grind the tea into a fairly fine powder. In a medium mixing bowl, combine the first five ingredients. Add the vanilla, water and butter into the flour mixture. Using a pastry cutter, work the butter into the flour until it forms a dough. Form the dough into a ball and place it onto a sheet of parchment paper. Roll the dough into a smooth log shape, wrap with the parchment paper and freeze for 30 minutes.

Pre-heat your oven to 375. Remove dough from the freezer and slice into 1/3″ slices. Evenly space cookies on a baking sheet and bake for 12 minutes or until lightly golden. Remove the baking sheet from the oven and transfer the cookies onto a cooling rack.

Enjoy with a piping hot cup of tea!

We’re bringing Valentine’s in-house this year. I know there is a case to be made for a lovely evening out, but this year, I think dining in is going to be just as much fun. And let’s be honest, finding a babysitter on Valentine’s evening is no easy task! At the request of a three-year-old, we’re going to “build” a raclette. He’s still working out the details of the accompanying meats and vegetables he’d like to cook, but I think he’ll come up with a good plan. And with a starting point of melting cheese and crusty bread, it’s hard to go wrong.

My son has always been accustomed to time in the kitchen. His first baby swing was set up in a corner of the kitchen and stayed there throughout his infancy. As a result, he has become keenly interested in what is going on—what is being prepared and more importantly, when can he have a taste of it? I take full responsibility for making an occassion out of every treat in the oven—turning on the oven light, and “voila,” pulling back the tea towel curtains with a grand flourish. Any baking process that involves a mixer has him standing at the kitchen counter, tightly gripping the rail of the chair, mesmerized by the spinning beaters. It hasn’t taken him long to learn the location of the baking staples and he dashes back and forth from the pantry, retrieving sugar and flour. He takes great pride in the moments when he alone holds the whisk over the bowl, attempting to stir with as much bravado as he can muster. I couldn’t be more pleased.

As he has gotten a little older, I’ve been looking for ways to get him a little more involved with whatever I am working on. It’s no surprise that he is more willing to try things he has had some hand in. Try as I might, I can’t get him interested in salad. But put him at the sink with a head of lettuce to wash, and suddenly the boy is crunching through leaves with the enthusiasm of a small rabbit! And while I generally don’t have to do much to get him interested in treats, I’ve been trying to include him in more of the baking steps. The gingerbread twigs I baked at the holidays were perfect for him and the inclusion of sparkles made them that much better. For Valentines, I’ve been looking for something that we could make together. This holiday is rich with fancy sweet treats, but what about something for a three-year-old to get involved with? How about some no-bake bars that require little more than a few swipes of the spatula through the melted chocolate, mingling marshmallows and crunchy nuts in a few deft movements? Sounds like a plan to me!

I hope your day is sweet, whatever your plans may be!

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Rocky Road

There are hundreds of Rocky Road recipes out there. This version uses dark chocolate, 60 to 75 percent cocoa is a nice range, for a rich flavor without quite as much sweetness. I added salted pistachios to bring a little savory note to these treats and a bright pop of color when cut into squares. A sprinkle of salt adds sparkle and brings balance to the rich chocolate. Perfect for assembling with children and sharing with sweethearts.

11 oz of good quality dark chocolate, chopped
10 oz. mini marshmallows
2/3 cup pistachios, shelled
Sprinkle of flaky salt, optional

Line an 8×8 baking pan with aluminum foil. Set aside.

Melt chocolate in a large bowl over a pot of steaming water. Remove from heat. Stir in the nuts and marshmallows. Place mixture in the prepared pan and sprinkle with salt. Let sit for at least two hours to set. Lift foil from pan and cut chocolate mixture into small squares. Wrapped tightly, squares will keep for several days.

Makes about 16 squares.

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Tuckers
Recipe from Dorie Greenspan

I made the cookies exactly as the recipe specified and they really are absolutely perfect. Apparently the trick to making these cookies is to not rush them. “…go low and slow—both on the stove-top and in the oven—to prevent the egg whites from scrambling.” Dorie says.

Ingredients
2 1/2 cups unsweetened shredded coconut
4 large egg whites
2/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon food-grade pure rose extract (not rose water); optional
Red liquid food colouring
White sanding sugar

Preparation
In a medium sauce pan, cook the coconut, egg whites and sugar over medium-low heat. Stir the coconut mixture occasionally until it feels hot and dry to the touch, this should take about 10 minutes.
Now it is time to flavour the coconut! Turn the mixture out into a heatproof bowl, stir in the vanilla, rose extract and one drop of red food colouring. Mix well resisting the temptation to add more colour. Cover with plastic wrap patting it right on top of the dough to prevent it from drying out as it chills. Cool for 5 hours or overnight.

Heat the oven to 300°. Line a baking sheet with a double layer of parchment paper or two silicone baking mats. Form dough into 1 tablespoon sized balls, shape into hearts and dip in sanding sugar.

Put cookies in the oven and bake for 25-30 minutes, until they are lightly golden and firm to the touch. Transfer to a wire rack and allow to cool.