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Posts Tagged ‘Dessert’

With the sun shining and the temperature soaring into the high 20s, it’s hard to believe its already Fall.  I love the changing of the seasons, especially when the weather is so mellow.  As the sun glistens on my bike ride home, I soak in the rays while admiring the leaves starting to turns.  Even better, the farmer’s markets are bustling, bursting with produce.

Who doesn't love peaches and raspberries?

Who doesn’t love peaches and raspberries?

I’ve been home visiting my parents, and this past weekend we celebrated my mother’s birthday. She is a raspberry addict, so her birthday dessert just had to have an infusion of raspberries.  We had a beautiful basket of peaches that were perfectly ripe and also needed eating, so I decided to combine the two for a special treat.  I happened upon a recipe for raspberry peach crisp from Averie Cooks and it seemed like the perfect choice to combine the peaches and raspberries for our celebration.

The crisp itself was delicious, full of bold flavours that complimented rather than overwhelmed each other.  The raspberries’ tartness stood out beautifully with the smooth peaches, a delicious combination I’ll most certainly have to try again!  I loved the fresh flavours along with the ease of assembling – it took a mere 10 to 15 minutes.  And who doesn’t love a crispy oatmeal topping?

Raspberry Peach Crisp

Raspberry Peach Crisp

Ingredients

Fruit Filling

2 1/2 heaping cups diced peach chunks (about 5 medium ripe peaches)
1 1/2 heaping cups raspberries (I used fresh, but the original recipe says frozen is just fine)
1/2 cup granulated sugar
2 tablespoons cornstarch

Crumble Topping

6 tablespoons salted butter, cold
1/2 cup brown sugar
1/2 cup old-fashioned whole-rolled oats
1/2 cup all-purpose flour
1 teaspoon cinnamon

Directions

Preheat oven to 350F. Grease a 9-inch pie dish.

For the fruit filling: In a large bowl, add the peaches, raspberries, granulated sugar, and cornstarch.  Toss gently to combine and place in pie dish

For the crumble topping: Place the brown sugar, oats, flour, cinnamon, and salt in a bowl. Use a pastry cutter or your fingers to cut the butter into the dry ingredients until small pea-sized clumps form. Sprinkle the crumble on top of the fruit filling.

Place pie dish on a cookie sheet (in case there’s an overflow as it’s cooking) and bake for about 40 to 45 minutes, or until bubbly. Crisp is ready when it is bubbling vigorously along the edges of the pie plate and the topping is golden browned.

Cool on a wire rack.  Serve warm or cold with ice cream or whipped cream.

Bon appétit!   Catherine

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Don’t let the time discourage you, but do read through carefully and plan accordingly!

Let me start by saying this is one the things I am proudest of baking, entirely from scratch!

Although I’m very busy, I find that it’s being busy with a whole variety of activities many of which are organized to keep everyone up here sane through the long, dark, and cold winter. People are very creative in the North, since there are few opportunities for leisure outside of the realm of your imagination. In the fall we took on the challenge of making our own sourdough starter. This week, we took on 36-hour sourdough cinnamon buns as a fun challenge.

On one of the coldest mornings in Hay River, I realized we had the rare chance of being home enough over the next two days to give these 36-hout cinnamon buns a try. As the recipe starts with a warning that these are very time-consuming (and coming from an author-chef who makes her own phyllo pastry) I was a bit worried because my time did have a finite limit (going to see Les Miserables) the following evening at 7pm. I had to try it, though, as this was my only window in the foreseeable future.

Inspired by the northern climate, I decided to add some creativity to this dessert with pecans, and exchange cranberries for raisins as they are more of a local product. The result was dangerously tasty.

DSCN4240_NRW

 

Ingredients:

 

Starter, Day 1: AM

-1/4 cup starter

-1/2 cup flour and equal parts warm water

 

 

Starter, Day 1: PM

-1 cup flour and equal parts warm water

 

 

Day 2: AM

Dough

-1/4 cup butter

-1/2 cup sugar

-2 eggs

-1/2 cup buttermilk

-4 cups all-purpose flour (approximately)

-1 1/2 tsp sel

 

Filling

-1/2 cup butter

-1 1/2 cups brown sugar

-3 Tbsp heavy cream

-2 tsp ground cinnamon

-1 cup dried cranberries

-1 cup chopped pecans

 

Glaze

-1/8 cup melted butter

-1/8 cup cream

DSCN4245_NRW

 

Directions:

 

Day 1, AM: feed the starter the flour and water. Cover loosely and let rest.

Day 1, PM: add to starter: flour and water. Cover loosely and allow to sit in a warm place overnight.

Day 2, AM: Allow the butter, eggs and buttermilk to warm to room temperature. Cream the butter and sugar for 3-4 minutes, and then add one egg at a time. Finally, add the buttermilk and mix well. After this, I added the starter, and mixed in 2/3-3/4 of the flour. I added a little more flour over time, until you have incorporated it fully, and proceeded to knead for about 10 minutes.

After that, let the dough rest covered with a damp tea towel for 20 minutes.

Add the salt gradually, and continue kneading for another 8 minutes until the dough feels very uniform. I recommend to keep the surface on which you’re working and your hands nice and floury while you work.

Place the dough in an oiled bowl, and mix it around so it is fully covered in oil. Cover with a damp cloth and allow to rise in a warm place until it’s doubled in volume – for me it took around 6 hours, but it can take usually between 4-8 hours.

While the dough is rising, melt the butter over medium-low, and watch it bubble until the bubbles get very small and the colour changes from a white to a faint golden colour. Remove from heat immediately. Add the remaining ingredients, return to heat, and cook for a few minutes over medium heat. Cool and beat the mixture until it is a good consistency for spreading.

Once the dough has reached twice its original volume, punch it down and roll it out to a large rectangle between two pieces of slightly floured parchment paper.

Remove the top parchment paper, and spread and push the filling evenly into the dough, leaving about 2 cm around the edge. Roll it up lengthwise tightly, and pinch the edges closed. Slice it into 16 rolls, and place into a baking tray lined with parchment paper. This is a bit of a delicate job, but I managed with my fingers and a knife.

Cover with a damp cloth and let rise again until nearly doubled, between 2-3 hours. Preheat the oven (finally!) to 400F and bake for 20-25 minutes. I had a drip-catching tray underneath, as recommended in the recipe, and that was really good to avoid oven fires or a smoky house.

Immediately out of the oven I brushed each with a mix of 1/8 cup melted butter and 1/8 cup cream mixed together. These were divine!

Good luck, it’s not the easiest recipe but it is amazingly delicious.

-Sitelle

 

 

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One thing we do not lack for in medicine is exams.  As such, finding ways to make studying more exciting is a constant occupation.  Somehow carrot sticks just don’t aways cut it.  A surefire way to liven up any study session is cupcakes.  Who doesn’t love cupcakes?  They are the perfect sugar boost in anyone’s day – especially when covered in delicious chocolate icing!

This particular study session happened to fall on my cousin’s birthday, so to make them more fun, I decided to add sprinkles to a Martha Stewart Recipe.  The chocolate buttercream icing is a time-tested family recipe.  I suspect the confetti will be a regular addition to my future cupcake baking adventures 🙂

IMG_4259

Vanilla Confetti Cupcakes with Chocolate Buttercream Icing

(Makes 24 cupcakes)

 

Ingredients

Vanilla Confetti Cupcakes

3 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon salt

12 tablespoons (or 3/4 cup) unsalted butter, room temperature

1 1/2 cups sugar

4 large eggs

2 teaspoons pure vanilla extract

1 1/4 cups milk

Multicoloured sprinkles

 

Chocolate Buttercream Icing

3ish tablespoons butter, room temperature

3 or 4 tablespoons of cocoa powder

2-3 tablespoons of cold coffee (the stronger, the tastier)

A lot of icing sugar

 

Directions

Preheat the oven to 350 degrees. Line cupcake pan with liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla.

Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl.  Add as many sprinkles as you desire (I used about 1/4 cup).

Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack.

Meanwhile, make the icing. Cream together the butter, cocoa powder, and coffee.  Incorporate icing sugar until chocolate-mocha icing is thick, yet spreadable.

When the cupcakes are cool, generally frost with the chocolate buttercream icing.  Top with a few extra sprinkles.  Delicious with a cold glass of milk!

– Catherine

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The other day, a friend asked me the question “What is your favourite cookie?”   Now this is a truly challenging question.  How can one decide between such delicious cookies as oatmeal chocolate chip, snickerdoodles, and candy cane cookies?

I pondered for a few minutes, before I realized the answer was simple.  There is nothing more delectable than gingerbread.   Gingerbread can be soft or snappy; the spicing can be subtle or bold; the end product a humble round or fancily decorated.  And is it ever versatile –  a delight on its own, gingerbread is also delicious crumpled into the crust of cheesecake or on top of stewed rhubarb.  My personal favourite is with a tall glass of cold milk.

My friend Sam introduced me to these cookies ten years ago, and I have never seen a plate of cookies turn into crumbs so quickly as to when these are offered.  Very humble looking, they are delicately spiced and ever-so-chewy! The trick is to under bake them slightly – pull them out of the oven when they are are cracking, but still slightly puffy.

 

Ginger Cookies

Makes about 40 cookies

Ingredients

3/4 cup butter

1 cup packed brown sugar

1/4 cup molasses

1 egg

2 tsp baking soda

1 teaspoon powdered ginger

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon allspice

2 1/4 cup flour

 

~ 1/3 cup white sugar (for rolling cookies in)
 

Directions

Preheat oven to 375 Fahrenheit.

Cream the butter and sugar until light and fluffy.  Add the egg and molasses.  Combine dry ingredients in a separate bowl, then mix into wet ingredients.

Cover dough with waxpaper and freeze until firm.  Roll dough into balls, then roll in white sugar.  Arrange on a greased cookie sheet.

Bake the cookies until cracked, about 10-12 minutes.

(And if you want to save a few cookies for a snowy day, once the dough is rolled, freeze in an airtight container.   You can pop two or three onto a tray for a late night ginger cookie snack!)

Bon appetit!

– Catherine

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As the wintry weather continues to approach (it’s scary to say approach since it feels like beyond the winter I’m used to), I’ve been craving comforting meals in the warmth of our apartment. It’s funny because although I’m living in one of the bustling metropoles of the Northwest Territories (there are four, I am told, in total), the town is small at 3000 people, and has a couple of stop-lights. I cannot find half the spices I want in the grocery store (not even things you’d expect, like dried thyme), yet the baking isle is stocked with as many varieties of flour as your usual grocery stores in Ontario, or more. I’ve been pleasantly surprised to find that many people here take the time to bake their own bread and make their own preserves with the slower pace of life here. The smell of baking bread is not uncommon in the neighbourhood, and people definitely take baking their bread seriously – hence the large variety of flour available.

Tonight, as I thought about the chili we’d be having for dinner, I decided it was time to bake a Sunday night dessert. It’s apple season, so I’ve been going wild with apple-themed things, and this is no exception. It’s an upside-down apple-cinnamon and brown sugar cake, the perfect consistency to have with a hot chocolate, tea, or early afternoon coffee. It was completely invented in our kitchen, since the one cookbook we have here does not have a similar recipe, and we don’t have regular access to the internet (only at the library and those few times at school when we have free time). So, this is the first new recipe born out of Hay River!

Ingredients

2 eggs, beaten, in a medium bowl

1/2 cup packed brown sugar

1/4 cup melted butter

1 1/2 cups all-purpose flour

1 1/2 tsp cinnamon

1 tsp baking powder

1/2 tsp baking soda

pinch salt

2 apples, sliced

1/4 cup brown sugar

2 Tbsp cold butter, cut into small pieces

1 1/2 tsp cinnamon

Directions

Preheat oven to 375 or 400 if your oven is on the cold side.

Grease a medium rectangular cake pan (we used a pyrex oven dish, maybe 6 inches by 9), and sprinkle with a bit of brown sugar.

Beat eggs in a medium bowl. Add brown sugar and stir until dissolved, and then add melted butter.

In a large bowl, mix all the dry ingredients. Make a well in the centre, add the wet ingredients to the well, and carefully incorporate all ingredients together, removing any lumps that are formed.

Toss the apples in the cinnamon and half the brown sugar and mix the remaining brown sugar with the butter. Line the bottom of the pan with apples, and cut the remaining apple slices into small chunks and reserve them. Sprinkle half the brown sugar-butter mix over the apples. Cover with half the cake batter, and sprinkle the remaining apples and brown-sugar butter over top. Top with the remaining batter.

Bake on middle rack in oven for 30-35 minutes, or until a tooth pick comes out clean. Serve with vanilla ice cream if desired, and toffee syrup if you’re feeling particularly fancy – although it’s not necessary!

-Sitelle

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To accompany the cranberry sauce post I did a few days ago, here’s the recipe for an absolutely divine cheesecake we made for a dinner party last night. G. has been coaching boy’s volleyball, and last weekend he brought a big bag of his home-made chocolate chip cookies along for the team. They loved the cookies apparently, but the poor quality of the flour meant that before the boys managed to eat all of them many had disintegrated. He came home and announced we must make a cheesecake to use up the crumbs. Yes!

Warning! Bake this cake in the morning – it requires a lot of cooking and cooling and rest before you can serve it to your guests or bring it to a dinner party. It’s well worth the effort though, I promise. It’s lighter than many cheesecakes, and the nuts in the crust along with the browned butter make it absolutely irresistible.

Ingredients

Crust

1 1/2 cups cookie crumbs (we used crumbs from the chocolate chip recipe at the back of the “chipits” chocolate chip bag, and picked out the chocolate chips we could find)

3/4 cups chopped pecans

1/4 cup brown sugar

1/2 cup browned butter

Filling, first layer

2 eggs, well-beaten

1 lb (454g) cream cheese (this is two packages of philadelphia cream cheese, not one!)

2/3 cup sugar

2 tsp lemon juice

1/4 tsp salt

1/2 tsp cinnamon

Filling, second layer

1 1/2 cups thick sour cream

1/2 cup white sugar

1 tsp vanilla or 1 Tbsp maple syrup

pinch of salt

1-2 cups Spirited Cranberry Sauce

Directions

In a saucepan, melt butter over medium-low heat. Once it is melted, allow it to begin to bubble. Reduce the heat and watch it carefully until the bubbles start to get bigger and then smaller. Once they are tiny and look foamy, keep your eye out for little golden and then light brown specks in the butter. Remove it from heat immediately as the butter is now at the browned butter stage which is delicious as it tastes like hazelnuts but it can easily be burned. If you like you can keep a shallow pan of cold water next to your stove and when the butter is browned you can dip the bottom of the pan in order to kill the cooking process and protect your butter from burning.

Mix the cookie crumbs along with the brown sugar, and then pour the butter over that whole mixture. Mix well, and then press into a round, 2 1/2 inch deep springform pan (ideal… we don’t have anything of the sort though and managed well enough). Press the bottom and sides up to form an even crust. Chill in the refrigerator for 30 minutes while you process the first layer of cheesecake. Remove the cream cheese from the fridge so it can soften a bit, as with the eggs.

Next, preheat the oven to 375F. Whisk all the ingredients for the first layer together, except the cinnamon. If you have a food processor, process them together. If not, as is the case with us, you can press it through a sieve several times with a spoon and that does the job too although it is a bit messier! Spoon that into the crust and bake for 20-22 minutes. When it is cooked remove it from the oven and let it cool to room temperature. This takes several hours. Sprinkle the cinnamon over top of the first layer.

To make the second layer, preheat the oven to 425F. Mix the ingredients for the second layer thoroughly. Pour it all over the first layer. When the oven is ready, cook for five minutes. Remove from oven and allow to cool first to room temperature and then to chill thoroughly in the fridge for at least 6 hours before it is ready to be served.

Before serving, prepare spirited cranberry sauce, and drizzle over top.

-Sitelle

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A year and a half ago I was browsing through my mother’s books in her living room and I came to “The Boreal Gourmet – adventures in northern cooking”. It caught my eye, and I was soon going through it, savouring the stories and their accompanying recipes. The book is written by a woman who grew up in Toronto, was deeply influenced by her mother’s delicious cooking, spent time in Greece learning to cook traditional Greek food, and who finally ended up in the Yukon Territories cooking up a storm.

When my mother came in and found me reading the book she was very disappointed – somehow I’d managed to pick through her entire book collection to land on the ONE book I was not supposed to see – it was intended as a birthday present later that year for me. I quickly put it away and basically forgot its existence until my birthday a few months later.

Alexandra Falls gorge covered in 1.25m of snow!

Soon after I was given the book, though, I stepped into an adventure taking me to Gambia, and my exploration of the recipes in the book was postponed until this year when I have somehow managed to walk myself right into the Northern refrigerator. There is over a meter snow on the ground, the boreal forest is scraggly at best, and I live on the very Northern end of the Canadian Railway in the Northwest Territories. G. and I brought one cookbook with us: “The Boreal Gourmet”, and we’ve had a great time taking a crack at many recipes already.

Spirited cranberry sauce is great with everything from cheesecake to pancakes to meats… and probably many other things I have yet to try!

We’ve got a large mound of buffalo in the freezer, along with several whitefish fillets, and 10 cups of rosehips we’ve planned to transform into preserves. What fun! All these ingredients come from the land around us. I was hoping to harvest cranberries to make this sauce but the snow came unexpectedly fast, and so I was forced to buy a bag of fresh ones at the store (I was lucky enough to find some!).

Ingredients

2 cups fresh or frozen cranberries

3 Tbsp sugar

2 tsp raw honey (I used wild honey from Gambia with a smoky flavour since that’s how they collect it by smoking the bees out!)

Juice and rind of two oranges

2 Tbsp rum

Directions

Put all ingredients into a pot, and add a Tbsp of water if the liquids are too low to get a simmer going. Simmer covered for 20 minutes, until thick. Use a fork to mix it up and puree the cranberries a bit.

Serve with roast meat or turkey, or with cheesecake (as I will post soon!)

-Sitelle

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