Craquelin Cranberry Cream Puffs

Craquelin Cranberry Cream Puffs

These festive choux buns are filled with all the holiday flavours and are generously sized to be a full serving each. While the craquelin topping and fillings can all be made well in advance, it’s best to bake the buns themselves shortly before assembling to ensure the tops are perfectly crisp. Makes 9 cream puffs

Ingredients:
White Chocolate Cream
2 bars (100 g each) white chocolate, preferably Lindt, finely chopped
1 1/2 cups (375 mL) whipping cream, divided
Compote
3 cups (750 mL) frozen cranberries
1 1/2 cups (375 mL) sugar
1/2 cup (125 mL) water
1 small cinnamon stick
1 vanilla bean, split lengthwise, seeds scraped
Craqulin
1/4 cup (60 mL) unsalted butter, at room temperature
1/4 cup (60 mL) light brown sugar
1/4 tsp (1 mL) cinnamon
6 tbsp (90 mL) all-purpose flour
Buns
1 cup (250 mL) water
1/2 cup (125 mL) unsalted butter
1/2 tsp (2 mL) sugar
1/4 tsp (1 mL) salt
1 cup (250 mL) all-purpose flour
4 large eggs, at room temperature
Icing sugar to garnish

Directions:


For the white chocolate cream, place chocolate in a medium heatproof bowl. In a small saucepan, bring 3/4 cup (175 mL) whipping cream to a simmer over medium heat, 3 to 4 minutes. (Watch closely so it doesn’t boil over.) Pour hot cream over chocolate and let stand 2 minutes. Stir with a spatula until smooth. Cover surface with plastic and refrigerate until chilled, at least 3 hours or up to 2 days.

For the compote, combine cranberries, sugar, water, cinnamon, vanilla seeds and pod in a medium saucepan over high heat. Bring to a full boil, then reduce heat to medium and simmer, stirring occasionally,
until cranberries have popped and mixture has reduced to 1 3/4 cups (425 mL), 14 to 18 minutes. Transfer to a medium bowl and cover surface with plastic wrap. Cool for 1 hour then refrigerate until chilled, at least 3 hours or up to 2 days.

For the craquelin, cream butter, sugar and cinnamon with a fork in a medium bowl until fully blended.  Add flour, stirring until roughly combined. Continue to mix by hand just until a dough forms. Roll the
dough between two large pieces of parchment paper to a rectangle roughly 7 × 12 inches (18 × 30 cm) in size. Transfer, still sandwiched between parchment, to a baking sheet. Refrigerate until chilled, at least
1 hour or up to 2 days.

Peel off top piece of parchment. Using a 2-inch (5-cm) round cutter, cut into nine rounds.

Discard scraps. Refrigerate until ready to use.

For the buns, position racks in centre and bottom third of oven. Preheat to 425°F (218°C). Line two baking sheets with parchment.

In a medium saucepan over medium-high heat, bring water, butter, sugar and salt to a boil. Reduce heat to medium and add flour at once. Stir mixture constantly with a wooden spoon, until it pulls away from sides of pan, about 3 minutes. Remove from heat and cool 5 minutes. Add eggs, one at a time, stirring constantly with a wooden spoon, until fully smooth and incorporated after each addition. Dough should be thick, shiny and smooth.

Using an easy-release, 2-oz ice cream scoop, scoop dough onto prepared baking sheets, 2 inches (5 cm) apart. You should have 9 scoops in total. Dip fingertips in cold water and smooth any ridged edges, if needed.  Set one craquelin round on top of each bun, pushing gently to adhere.

Bake in middle and bottom third of oven for 10 minutes, then reduce heat to 350°F (177°C) and continue baking until golden, 40 to 45 minutes. (To avoid risking collapse, don’t open oven until buns are fully baked.) Transfer buns to a rack to cool completely.

To finish chocolate cream, add chilled mixture and remaining 3/4 cup (175 mL) cream to bowl of stand mixer fitted with whisk. Whisk on medium speed until stiff and pipeable,  2 to 3 minutes.  Place into a piping bag fitted with a large star tip. (Mixture can also be refrigerated until ready to use.)

To assemble, discard cinnamon stick and vanilla pod from compote. Using a serrated knife, slice  top third off each bun and set aside. Pipe chocolate cream into the bottom of each bun. Spoon compote overtop. Dust tops of buns with icing sugar, then sandwich on top of filled bottoms. Refrigerate until ready to serve, up to 8 hours.

Dessert Risotto With Dried Fruit And Nuts

Dessert Risotto With Dried Fruit And Nuts

By Le Creuset  Makes 8 servings

Ingredients
½ cup sliced natural almonds
4 to 5 cups apple cider
1 cinnamon stick
6 whole cloves
½-inch slice fresh gingerroot
1 small orange, peel and juice
½ tsp salt
2 tablespoon butter
1 cup Arborio rice
½ cup white wine
¾ cup finely diced dried fruits such as apricots, plums, cranberries, cherries and raisins
½ cup plain nonfat Greek yogurt

Directions:

Place almonds in Saucier Pan. Cook, tossing occasionally over medium-low heat until lightly toasted 6 to 8 minutes. Pour almonds onto a plate to cool; set aside.

Peel three thin strips from outside of orange. Juice orange; set aside.

Add cider, cinnamon, cloves, ginger, orange peel and salt to Saucier. Cover and heat to boil over medium-high heat, about 2 minutes. Remove from heat and pour into large heat-safe measuring cup.

Melt 2 tablespoons of butter in Saucier over medium heat. Add rice to butter; cook and stir about 1 minute until rice is opaque.

 Add wine and orange juice; reduce until almost dry, stirring occasionally, about 3 minutes. 

Add spiced cider in ½-cup additions (leaving cinnamon, cloves, ginger root and orange peel in cup), stirring constantly until rice is tender and sauce is creamy; approximately 20 minutes. 

Remove from heat and stir in dried fruit and yogurt. Spoon into individual serving bowls/ramekins. Top with toasted almonds; enjoy immediately.

Take It Easy Dude

Take It Easy, Dude

The signature drink of The Big Lebowski can be made even richer and creamier with the addition of vanilla yogurt. Swapping in aged rum for vodka gives it another boost, while complementing the coffee flavor. We’re sure The Dude would abide.

The Big Lebowski (/ləˈbaʊski/) is a 1998 crime comedy film written, directed, produced and co-edited by Joel and Ethan Coen. It follows the life of Jeffrey "The Dude" Lebowski (Jeff Bridges), a Los Angeles slacker and avid bowler. He is assaulted as a result of mistaken identity then learns that a millionaire, also named Jeffrey Lebowski (David Huddleston), was the intended victim.
Ingredients:
1 oz aged dark rum
3/4 oz coffee liqueur
1 oz 2% milk
1/4 cup (60 mL) vanilla Greek yogurt
Cocoa powder for dusting
1 cinnamon stick for garnish
Directions:
Combine rum, coffee liqueur, milk and yogurt in an ice-filled cocktail shaker. Shake well for 30 seconds. Strain into a chilled tumbler over ice. Dust with cocoa powder and garnish with cinnamon stick. 

Makes 1 drink

Chicken Korma

CHICKEN KORMA RECIPE

Chicken korma recipe is a muglai speciality. Chicken korma curry has pieces of boneless chicken cooked with almond sauce and spices and garnished with roasted almonds.  Serves : 2  Cooking time : 30 mins

Ingredients:

400 gms chicken breasts, chopped in big pieces
1 tblsp ground almonds
1 tblsp lemon juice
1/2 tsp black pepper powder
1 tsp garlic paste
2-3 oil or clarified butter(ghee)
1 medium size onion, chopped finely
1/4 tsp turmeric (haldi) powder
150 ml curd (dahi)
2 green chillies
4 pods cardammom
3 cloves
2 medium size cinnamon sticks
1 bay leaf
1/2 tsp garam masala
1 tblsp chopped green coriander
1/2 tblsp roasted chopped almonds
Salt to taste
Directions:

Marinate the chicken pieces with lemon juice, pinch of salt, black pepper and garlic paste. Rub the mixture thoroughly to the pieces and keep it aside for 1/2 an hour.

In a heavy bottom pan, heat the oil/ghee and when it is medium hot add the chopped onions and turmeric.

Fry till the onions are light golden and then take them out and keep aside. Leave the oil behind for further use.

In a mixer make a fine paste of fried onions, curd, almonds, green chillies. Pour this mixture on the marinated chicken pieces.

Now reheat the oil in the pan on medium flame and then add cardammom, cloves, cinnamon and bay leaf. Stir them for 30 secs and then add the marinated chicken along with leftover paste.

Let the chicken cook on low flame while stirring occasionally till it boils. Then cover the pan with a lid and let it simmer till the chicken is cooked properly.

Finally add garam masala and chopped green coriander.

Add the salt according to taste and garnish with roasted almonds and some cream

Milk Chocolate Mousse With Spiced Figs

Milk Chocolate Mousse With Spiced Figs

The iconic bubbly Aero bar is reworked into a light and airy mousse filled with the irresistible flavour of milk chocolate. To get the most out of the fig garnish, make them first so they have time to become nicely infused with the spiced syrup.

Ingredients

Figs

5 fresh figs, stems trimmed, quartered

1/2 cup (125 mL) granulated sugar

3 star anise

1 cinnamon stick, broken in half

Mousse

2 cups (500 mL) roughly chopped milk chocolate Aero bars

1/2 cup (125 mL) unsalted butter, cut into cubes

5 large eggs, yolks and whites separated

2 tbsp (30 mL) plus 1 tsp (5 mL) granulated sugar, divided

1 cup (250 mL) whipping cream

Directions:

To spice the figs, set figs in a small bowl. Combine sugar with 1/2 cup (125 mL) water, star anise and cinnamon in a small saucepan, stirring until sugar is dissolved. Bring just to a boil then pour over figs, gently stirring to combine. Set aside to cool and infuse.

To make the mousse, bring a pot with 1 inch (2.5 cm) water in the bottom to a boil. Place chocolate and butter in a heatproof bowl. Set on top of pot, ensuring that the bowl doesn’t touch the water. Reduce heat to medium-low and let melt, stirring often, until mixture is smooth. Carefully remove bowl from pot. Whisk in egg yolks, one at a time, until mixture is glossy and smooth. Let cool for 10 minutes.

Meanwhile, in bowl of a stand mixer, whisk egg whites on medium-high until white and frothy, about 2 minutes. With the motor still running, slowly pour in 2 tbsp (30 mL) sugar. Continue to whisk on medium-high speed until medium peaks form, 2 to 3 minutes.

Stir chocolate mixture lightly to smooth, then gently fold in egg whites in two parts until no streaks remain. Divide mousse between six 1-cup (250-mL) ramekins or small bowls, smoothing tops. Cover  both ramekins and figs with plastic and chill in refrigerator until mousse has set, at least 6 hours, preferably overnight.

To serve, whisk cream with remaining 1 tsp (5 mL) sugar in a large bowl until soft peaks form. Spoon over top of mousse. Remove figs from syrup, and arrange on top of whipped cream. Serve immediately.     Serves 6

Chai Tea

Chai Tea

Chai Tea is a beverage with no hard and fast recipe.  The one rule you want to follow is, do not boil the spices after you add the tea leaves but steep only.  Spices can be altered, eliminated, or increased to suit your taste.  This formula I offer is from the internet.   

Ingredients:

15 green cardamom pods or 6 brown pods

4 cinnamon sticks or 16 grams

16 grams black peppercorns or 1 tablespoon

12 whole cloves

Place on a baking tray and roast at 350*F  for 6 to 8 minutes until fragrant.  When cooled, grind the spices with a mortar and pestle, .   

Add ground spices and the ginger and nutmeg to filtered water: 

1/3 cup ginger,  rough chopped

1/4 teaspoon fresh grated nutmeg

1 quart filtered water:

MOST IMPORTANT   Over boiling will make your Chai bitter!  

Bring to a boil and quickly reduce heat to a simmer for 10 minutes.  Cool 30 seconds,  and add 1/2 cup good quality black tea.  Steep 4 to 5 minutes.  Do not boil tea but steep !!!

Add equal part of flavored mix with equal milk.

Cinnamon Citrus Warmer

Cinnamon Citrus Warmer

Fresh citrus and cinnamon combined with coffee make for a unique adult drink that is fit for any Thermos or serving pot. Save the cinnamon sticks to use as garnish when serving. This drink will ease you into its citrusy flavour, then warm you up inside so you can enjoy the cold weather.

Ingredients:

1 orange
1 lemon
3 cinnamon sticks
6 whole cloves
3 cups (750 mL) brewed coffee
1/3 cup (80 mL) packed light brown sugar (see TIP)
3 tbsp (45 mL) brandy, optional

Directions:

Using a rasp or fine grater, remove rind from orange and lemon. Measure 1 tsp (5 mL) orange rind and ½ tsp (2 mL) lemon rind into a saucepan. Squeeze orange and lemon and measure 3 tbsp (45 mL) orange juice and 1 tbsp (15 mL) lemon juice into saucepan. Add cinnamon and cloves.

Pour coffee into saucepan and stir in sugar. Place over medium heat, stirring occasionally for about 5 minutes or until sugar is dissolved and coffee mixture is steaming. Pour through strainer into an insulated container or teapot and stir in brandy to serve.

Serves 4 to 6

TIP You can add more sugar to taste as well as brandy if desired.

Thanksgiving Margarita

 Thanksgiving Margarita

Ingredients:

2 oz 100% apple cider
2 oz pear juice
1½ oz gold tequila
1 oz Grand Mariner or orange liqueur
Salt (for glass)
Lime
Ice
Cinnamon sticks, for garnish

Directions:

Makes one Thanksgiving margarita; multiply the amounts above by 4 to make a pitcher.

Lamb Biryani

Lamb Biryani

Ingredients:

• 2 pounds (910g) boneless leg of lamb, trimmed of excess fat and cut into 1-inch (2cm) cubes
• 1 cup plain, unsweetened full-fat yogurt
• 6 medium garlic cloves, peeled and finely grated
• One 2–inch piece fresh ginger, peeled and grated 
• 3 teaspoons Diamond Crystal kosher salt, divided; if using table salt, use half as much by volume
• 1/4 cup (60 ml) plus 2 teaspoons (10ml) ghee or neutral oil, such as grapeseed, divided
• 2 large yellow or white onions (26 ounces; 750g total), sliced thinly
• 5 green cardamom pods, lightly cracked, divided

1 cinnamon stick

• 4 cloves
• 2 dried bay leaves 
• 1 teaspoon garam masala, store-bought or homemade
• 1 teaspoon ground Kashmiri chili (see note)
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground turmeric
• 1 cup (240ml) water or low-sodium stock (lamb, beef, or chicken)
• 2 cups (400g) basmati rice
• 1/4 cup (60ml) fresh lemon or lime juice
• 1 bunch fresh cilantro leaves and tender stems, chopped
• 1 bunch fresh mint leaves, chopped
• 1 fresh green chile, such as a serrano or Thai bird, minced
• 1/4 cup (60ml) whole milk
• 20 strands of saffron, divided
• 2 teaspoons rosewater
• 2 teaspoons pandan (kewra/screwpine) water (see note)

Directions:

Place the lamb in a 1 gallon (3.8L) ziptop bag. In a medium bowl, mix the yogurt, garlic, ginger, and 1 1/2 teaspoons salt until combined, pour the yogurt mixture over the lamb, seal the bag, and shake the bag to coat the lamb well. Leave the ziptop bag in the refrigerator to marinate overnight.

Heat 1/4 cup (60ml) ghee or oil in a Dutch oven or saucepan with a heavy bottom over medium heat. Add the onions, season with a pinch of salt, and cook, stirring occasionally, until the onions caramelize and turn dark brown (but not black), about 25 to 30 minutes.

1. 

Set oven rack at the middle position and heat the oven to 350°F (180°C). Place half the saffron threads in a mortar and pestle and grind to a fine powder. In a small saucepan placed over low heat, warm the milk just until it starts to bubble, then turn off the heat. Add the ground saffron and remaining saffron strands to the hot milk and let steep for 10 minutes.

1. 

Meanwhile, as the lamb cooks, prepare the rice. Pick over the the rice for any debris, then place it in a fine mesh strainer and rinse under cold running water, until the runoff is no longer cloudy; drain well. Place the rice in a bowl and cover with 4 cups (960ml) water and let stand for 30 minutes. Strain the rice, discarding soaking water. In a large saucepan, combine rice with 4 cups cold water, lemon juice, the remaining 1 1/2 teaspoons kosher salt, the remaining 2 green cardamom pods, and the remaining 2 teaspoons of ghee or oil and bring to a boil over medium heat. Boil for 2 minutes and then strain the rice; discard cooking water. It will be partially cooked—if you break a grain of rice, you will see an outer translucent ring and a tiny, opaque inner ring.

1. When the lamb is tender, remove lid and increase the heat to medium, stirring often to prevent scorching, and cook until the liquid starts to thicken and reduces to about 1 1/2 cups (360ml), about 5 minutes. Remove from heat. Using a clean, large wooden spoon or spatula, spread the rice out in an even layer over the meat in the Dutch oven.
2. 
   
3. Set oven rack at the middle position and heat the oven to 350°F (180°C). Place half the saffron threads in a mortar and pestle and grind to a fine powder. In a small saucepan placed over low heat, warm the milk just until it starts to bubble, then turn off the heat. Add the ground saffron and remaining saffron strands to the hot milk and let steep for 10 minutes.

6.     

Sprinkle the saffron-infused milk over the rice, followed by the rosewater and the pandan water. Garnish the top of the rice with the reserved caramelized onions. Cover the Dutch oven with two sheets of aluminum foil and crimp the overhang to form a tight seal, place the lid over the foil, and place the Dutch oven in the preheated oven for 20 minutes to let the rice steam. Remove from the oven and let stand for 5 minutes. Uncover the pot and carefully peel off the aluminum seal. Use a fork to loosen the rice a little and serve immediately straight from the Dutch oven. Alternatively, biryani can be transferred to a platter and served.

Special Equipment
Dutch oven, 3 qt. saucepan, 2 quart saucepan, fine mesh strainer, mortar and pestle.

Notes:
The ground Kashimiri chile can be replaced with a combination of 3/4 teaspoon ground smoked sweet paprika and 1/2 teaspoon ground cayenne.

Pandan water can be purchased at speciality food stores or online.

Make-Ahead and Storage
Lamb biryani is best served immediately, but will keep in an airtight container for up to o0ne week in the refrigerator.

Chicken Korma

CHICKEN KORMA

Chicken korma is a muglai speciality. Chicken korma curry has pieces of boneless chicken cooked with almond sauce and spices and garnished with roasted almonds.

Serves : 2

Cooking time : 30 mins

Ingredients:

400 gms chicken breasts, chopped in big pieces
1 tblsp ground almonds
1 tblsp lemon juice 

1/2 tsp black pepper powder
1 tsp garlic paste
2-3 oil or clarified butter(ghee)
1 medium size onion, chopped finely
1/4 tsp turmeric (haldi) powder
150 ml curd (dahi)
2 green chillies
4 pods cardammom
3 cloves
2 medium size cinnamon sticks
1 bay leaf
1/2 tsp garam masala
1 tblsp chopped green coriander
1/2 tblsp roasted chopped almonds
Salt to taste

Directions:
Marinate the chicken pieces with lemon juice, pinch of salt, black pepper and garlic paste. Rub the mixture thoroughly to the pieces and keep it aside for 1/2 an hour.

In a heavy bottom pan, heat the oil/ghee and when it is medium hot add the chopped onions and turmeric.

Fry till the onions are light golden and then take them out and keep aside. Leave the oil behind for further use.

In a mixer make a fine paste of fried onions, curd, almonds, green chillies. Pour this mixture on the marinated chicken pieces.

Now reheat the oil in the pan on medium flame and then add cardammom, cloves, cinnamon and bay leaf. Stir them for 30 secs and then add the marinated chicken along with leftover paste.  Let the chicken cook on low flame while stirring occasionally till it boils. Then cover the pan with a lid and let it simmer till the chicken is cooked properly. 

Finally add garam masala and chopped green coriander.

Add the salt according to taste and garnish with roasted almonds and some cream

Grilled Fig And Mache Salad

Grilled Fig And Mache Salad

This dish is also delicious with grilled seasonal stone fruits.

Ingredients:

Vinaigrette:

1/3 cup sherry vinegar

1 cinnamon stick

2 bay leaves

6 allspice berries

1 star anise pod

1 Tablespoon brown sugar

1/4 cup hazelnut oil

1/4 cup olive oil

salt and freshly ground pepper

***

Salad:

2 teaspoons olive oil

8 figs, stemmed and halved

salt and freshly ground pepper

4 ounces Brie

8 ounces mache or other greens

1/8 cup red onion, thinly sliced

1 small fennel bulb, trimmed, cored, and thinly sliced

1/4 cup hazelnuts, toasted, skinned, and chopped

***

Directions:

For the vinaigrette: Combine the vinegar and spices in a small stainless-steel pan and simmer over low heat until steam rises. Remove from the heat, stir in the brown sugar, and let steep for 30 minutes. Strain into a small bowl and discard the spices. Gradually whisk in the hazelnut oil and olive oils. Season with salt and pepper to taste and set aside.

***

Salad: Prepare a medium fire in a charcoal grill, preheat a gas grill to 375F, or heat a grill pan over medium heat. Rub 1 teaspoon of oil on the grill or pan. Season the figs with 1 teaspoon of oil, salt and pepper. Grill the figs, skin side down, until the centers of the figs begin to bubble, 3 to 5 minutes. Repeat the other side. Remove from the heat and keep warm.

***

Cut the cheese into thin wedges and place 2 wedges on each of 4 salad plates. Place 4 fig halves next to the cheese. Combine the mache, onion, fennel, and hazelnuts in a large bowl. Lightly dress the salad tossing just to coat the leaves. Mound in the center of the salad plates. Drizzle the remaining vinaigrette around the salad plate and serve. Serves 4 as a first course.