Coconut Cream Cake

 

Coconut Cream Cake

This is a recipe I have been waiting to create.   Easter will be a perfect occasion. 
Ingredients
Filling
1/2 cup sugar
1/4 cup cornstarch
1/8 teaspoon table salt
4 large egg yolks
1 cup half-and-half
1 cup coconut milk
1 cup sweetened flaked coconut
3 tablespoons butter
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
Cake Layers
1 cup butter, softened
2 cups sugar
4 large eggs
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon table salt
1/2 cup milk
1/2 cup coconut milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
Shortening (for greasing pans)
1 cup heavy cream
Fluffy Coconut Frosting
Garnish 
Toasted coconut shavings

Directions:
Prepare Filling: Whisk together first 3 ingredients in a heavy saucepan. Whisk egg yolks and next 2 ingredients in a glass bowl. Gradually whisk egg mixture into sugar mixture. Cook over medium heat, whisking constantly, 6 to 7 minutes or until mixture just starts to bubble. Cook, whisking constantly, 1 more minute; remove from heat.

Whisk flaked coconut and next 3 ingredients into sugar-egg mixture; transfer to a medium bowl. Place plastic wrap directly on warm filling to prevent film from forming. Let stand 30 minutes; chill 4 to 24 hours.

Meanwhile, prepare Cake Layers: Preheat oven to 350°. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 2 cups sugar, beating until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition.

Stir together cake flour and next 2 ingredients in a bowl. Stir together milk and 1/2 cup coconut milk in a measuring cup. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1 tsp. vanilla and 1/2 tsp. coconut extract. Spoon 

batter into 2 greased (with shortening) and floured 9-inch cake pans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).

Beat 1 cup heavy cream at high speed with an electric mixer until stiff peaks form. Gently fold whipped cream into chilled Filling.

Assemble cake: Split each layer in half horizontally with a serrated knife to make 4 layers. Place 1 layer, cut side up, on a serving platter; spread with 1 1/3 cups Filling. Repeat with remaining Cake Layers  and Filling, ending with a Cake Layer, cut side down. Spread top and sides of cake with Fluffy Coconut Frosting.

Banana Biscoff Pudding

Banana Biscoff Pudding

Popularized by New York City’s Magnolia Bakery, banana pudding traditionally encompasses layers of vanilla pudding, fresh bananas, whipped cream and vanilla wafers. In our decadent spin, we’ve made a banana pudding enriched with brown butter, swapped out wafers for Biscoff cookies and subbed in sour cream for whipped cream. If you prepare the pudding element in advance, the rest comes together in a snap.  Serves 6 

Ingredients:
3 ripe bananas, divided
1/4 cup (60 mL) unsalted butter
2 cups (500 mL) whole milk
3 egg yolks
1 egg
1/4 cup (60 mL) cornstarch
1/2 cup (125 mL) sugar
1 tbsp (15 mL) pure vanilla extract
1/4 tsp (1 mL) salt
3/4 cup (175 mL) heavy cream
1/4 cup (60 mL) full-fat sour cream
3 tbsp (45 mL) icing sugar
18 Biscoff cookies

Directions:
Peel and slice 1 banana into 1/2-inch- (1-cm-) thick coins. Heat
butter in a medium-size saucepan over medium heat. When melted,
add sliced banana. Cook, stirring often with a wooden spoon to
ensure nothing sticks, until caramelized and fragrant, about 7 minutes. Add milk and stir until hot—do not let boil. Remove from heat. Using an immersion blender, blend until smooth.

In a medium-size mixing bowl, whisk yolks, egg, cornstarch,
sugar, vanilla and salt until smooth. Slowly stream 1/2 cup (125 mL) hot milk mixture into the egg mixture while vigorously whisking. Repeat with another 1/2 cup (125 mL) milk mixture, then whisk egg mixture into pot with remaining milk mixture.

Return pot to medium heat. Whisk gently but constantly until
mixture thickens to a pudding-like consistency, 5 to 6 minutes. Pass
through a fine-mesh sieve into a bowl, discarding any solids.

Place a piece of plastic wrap against surface of pudding. Cool 30
minutes then refrigerate until completely cool—about 3 hours, or up
to 3 days in advance.

When ready to serve, peel and slice remaining 2 bananas into 1/2-inch- (1-cm-) thick coins.

Place heavy cream, sour cream and icing sugar in bowl of a stand
mixer with whisk attachment. Beat on medium-high until stiff peaks
form, about 3 minutes.

Break cookies into 1/2-inch (1-cm) pieces, reserving any crumbs.

Place 2 tbsp (30 mL) pudding into six 8-oz parfait glasses, or other
glass of choice. Layer bananas, cookie pieces and cream mixture on
top, so you have two layers of each and saving six slices of banana to
garnish top along with cookie crumbs. Serve immediately or
refrigerate up to 1 hour in advance.    Serves 6

Clementine Soy Chicken

Clementine Soy Chicken 

This twist on the takeaway classic uses a clever little cheat: ready breaded chicken. No mess, no fuss, Just Sweet and Sour goodness.  Serves 2.

Ingredients:  

1 1/4 pound frozen breaded chicken breast chunks

1 tablespoon toasted sesame oil

2 cloves garlic, grated

1 tablespoon ginger

1 tablespoon cornstarch

1 tablespoon light soy sauce

1 easy peel clementine, scrubbed and juiced

1 tablespoon rice vinegar

1 teaspoon caster sugar

2 salad onions, finely sliced

Directions:

Heat the oven to 450*F.   Place the chicken on a baking sheet with sides.  Bake until golden turning to bake both sides.  About 5 minutes before the chicken is finished, make the sauce.  

Heat the oil in a large pan over a medium heat and fry the garlic, ginger, some black pepper and a pinch of salt for 2-3 minutes until fragrant and soft. Meanwhile, in a small bowl, mix the cornstarch with 2 tbsp water. Lower the heat under the sauce to medium-low and add the soy sauce, clementine juice, vinegar, sugar and cornstarch mixture.

Cook for 2-3 minutes, stirring constantly, until thickened enough to coat the back of the spoon (stir in 1-2 tbsp water if it gets too thick). Toss the chicken in the sauce, then serve with the salad onions and clementine zest scattered on top, plus some steamed rice and pak choi, if liked.

Apple Cinnamon Mincemeat Pie

Apple Cinnamon Mincemeat Pie

You can substitute a box of frozen pie crust, about 22 ounces, for the homemade dough. Thaw the dough as directed, and roll it back into shape if it cracks when unwrapping.

Ingredients:
1 recipe double-crust pie dough:
3 pounds (6 to 8 medium-size) firm crisp apples, such as Empire, Mutsu or Honeycrisp
Grated zest from 1 small lemon
3/4 cup sugar
3 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup bottled mincemeat
2 tablespoons half-and-half
Coarse sugar for sprinkling

Cinnamon sweetened whipped cream, or rum raisin ice cream

Directions:
Heat oven to 425 degrees. Have a deep 10-inch glass or ceramic pie plate and a baking sheet ready.

Roll out the larger disk of dough between two sheets of floured wax paper into a thin circle about 14 inches in diameter. Carefully fold the dough in half, then place it in the pie dish, Unfold it and fit it over the bottom and up the sides of the pie dish. Trim the overhang to leave about 1/2 inch all around the pie dish. Refrigerate.

Roll the other piece of dough between 2 sheets of floured wax paper into an 11-inch circle and place it (still between the wax paper) on the baking sheet and refrigerate it.

For the filling, peel the apples, and quarter them through the stem end. Remove the core. Cut each quarter into 1/4-inch-thick slices. Put the slices into a large bowl, and add the lemon zest. Stir in sugar, cornstarch, tapioca, cinnamon and salt. Mix well. Gently stir in the mincemeat. Let stand, about 10 minutes.

Spoon the apple mixture and accumulated juices into the dough-lined pie dish. Pat the apples down to compact them a bit.

Carefully place the top crust over the fruit. Use your fingers to press together the top and bottom crusts, trimming as needed. Use a fork to make a decorative edge. Brush the top of the pie and the edges with the half-and-half. Sprinkle everything generously with the coarse sugar. Use the fork to gently poke steam vents into the top of the pie in several spots.

Bake pie at 425 degrees for 20 minutes. Reduce oven temperature to 325 degrees. Now slide the baking sheet under the pie to catch any drips. Continue baking at 325 degrees until the top crust is richly browned, 30 to 40 minutes more. (Use foil strips to cover the edges of the pie if they brown too quickly.) Cool pie on wire rack until barely warm.

Serve warm with cinnamon sweetened whipped cream or ice cream.

Vanilla Bean Cream Tart With Salted Butter

                                                        

Vanilla Bean Cream Tart with Salted Butter Crust

Salted butter provides depth you can’t get from salting alone in this pâte sucrée crust, a perfect base for an ultrasmooth vanilla cream. Think of this tart as a canvas for any seasonal fruits as the months go by. This is a great way to use local currants, gooseberries and even florals like elderflower to showcase the best of summer.
Ingredients:
Vanilla Bean Cream
1 cup (250 mL) whole milk, divided
1 1/4 cups (310 mL) heavy cream, divided
1/3 cup (80 mL) granulated sugar
1 vanilla bean, split lengthwise, seeds scraped out
2 tbsp (30 mL) cold water
1 tsp (5 mL) unflavoured gelatin
3 large egg yolks
1/4 cup (60 mL) cornstarch
Salted Butter Crust
1 3/4 cups (425 mL) all-purpose flour
1/2 cup (125 mL) icing sugar
1/2 cup (125 mL) salted butter, cold, cubed
1 large egg yolk
2 tbsp (30 mL) whole milk
Fresh strawberries and cherries to finish
Directions:
For the vanilla bean cream, set a fine-mesh sieve over a medium-size
bowl. Set aside.

Combine 3/4 cup (175 mL) milk, 1/2 cup (125 mL) cream, sugar,
vanilla seeds and pod in a medium saucepan. Bring just to a simmer
over medium heat, then remove from heat, cover and let steep for 20 minutes.

Once steeped, pour cold water in a ramekin. Sprinkle gelatin overtop, then stir to combine. Let bloom for 5 minutes.

Whisk remaining 1/4 cup (60 mL) milk, egg yolks and cornstarch in a medium-size heatproof bowl until smooth. Return vanilla bean mixture to a gentle simmer over medium heat. Slowly pour vanilla mixture
into yolk mixture, whisking constantly, until combined. Pour mixture back into pot and return to medium heat. 

Cook, whisking constantly, until thickened, about 1 minute. Remove from heat and whisk in gelatin mixture until fully combined. Pass through sieve to remove any lumps and vanilla pod. Cover surface with plastic wrap. Cool until barely warm then refrigerate until chilled, at least 2 hours or up to 2 days.

For the salted butter crust, combine flour and icing sugar in bowl of
a food processor. Add butter and pulse until fine crumbs form. Add
egg yolk and milk and continue blending until a dough just comes
together, up to 1 minute. Shape into a disc. Wrap in plastic and
refrigerate for 30 minutes.

Preheat oven to 325°F (163°C).

Knead dough a few times to soften, then roll dough on a lightly

floured work surface to a circle about 1/8-inch (3-mm) thick.

Transfer dough to a 9-inch (23-cm) fluted tart pan with removeable

bottom. Gently press into bottom and up sides of pan, overhanging

edges. Trim the edges even with the top by running a rolling pin overtop. Prick bottom

with a fork. Freeze for 15 minutes.

Set tart pan on a baking sheet. Cover shell with a piece of parchment

paper and fill with pie weights or dried beans. Bake on middle rack

for 20 minutes. Remove paper and weights. Continue baking until l

ightly golden, 14 to 16 minutes. Cool completely.

To assemble, remove ring from tart pan. Run an offset spatula gently

under pastry to separate from base, then transfer to a plate or serving

dish.Whisk remaining 3/4 cup (175 mL) cream in a large bowl until

soft peaks form, 2 to 3 minutes.

Using same whisk, mix chilled vanilla bean cream in its bowl until smooth (cream will be very thick). Scrape cream into whipped cream and continue whisking until mixture is fully smooth and blended. Scrape into tart shell;

smooth top.

To finish, arrange strawberries and cherries overtop. Refrigerate until

chilled, 1 hour.

Serves 6 to 8

Greek Ekmek Kataifi

                                         Greek Ekmek Kataifi
This luxurious dessert is a testament to the artistry of Greek pastry-making. It features a delicate layer of kataifi pastry (shredded phyllo) soaked in honey syrup and topped with a velvety aromatic custard layer, then whipped cream, cinnamon and pistachios. Each decadent bite is a symphony of textures and flavours. Mastic is a resin from a tree in the Mediterranean, and it has an earthy, herbal flavour. You can find it at Greek and Mediterranean grocers, though you can substitute vanilla extract in a pinch. Serves 6 to 8 

Ingredients 

Honey Syrup 

2 cups (500 ml) wildflower honey 

1/2 cup (125 ml) water 

2 strips lemon zest 

3-inch piece cinnamon stick
Kataiffi 

1/2 lb (225 g) kataifi pastry, thawed 

1/4 cup (60 mL) unsalted butter, melted, plus more for greasing dish 

3 tbsp (45 mL) chopped raw pistachios 

Directions: 

Custard
4 cups (1 L) whole milk, at room temperature
1/4 cup (60 mL) cornstarch
2 tbsp (30 mL) unsalted butter
1/2 tsp (2 mL) ground mastic
3 pkgs (8 g each) vanilla sugar
4 large eggs, at room temperature, beaten well
2 tbsp (30 mL) orange blossom water
Topping
2 cups (500 mL) heavy cream
2 tbsp (30 mL) icing sugar
1/2 tsp (2 mL) pure vanilla extract
Ground cinnamon for dusting
5 tbsp (75 mL) chopped raw pistachios. 

Directions: 

For the honey syrup, place ingredients in a medium-size saucepan over medium heat. When mixture comes to a boil, reduce heat to maintain a gentle simmer. Cook for 8 minutes. Remove from heat. Cool to room temperature.

Preheat oven to 350°F (177°C). Butter a 2.5 × 8 x 14-inch (6 × 20 × 35-cm) baking dish.

For the kataifi, place pastry in a large bowl. Using your fingers, break apart pastry into fluffy shreds—there should be no clumps. Pour in butter and gently toss. Spread evenly on bottom of baking dish.

Bake until pastry is crisp and golden, 30 to 35 minutes. Meanwhile, remove lemon zest and cinnamon stick from honey syrup. Remove pastry from oven and immediately pour honey syrup evenly all over. Gently push down pastry with a spoon to level it. Sprinkle 3 tbsp (45 mL) chopped pistachios evenly on top. Set aside for 1 hour to absorb syrup and cool.

For the custard, whisk milk, cornstarch, butter, mastic, vanilla sugar and eggs in a large saucepan over medium heat. Cook, whisking constantly, until it comes to a simmer. Continue whisking on medium so custard doesn’t clump or stick to bottom of pan until thickened, 10 to 12 minutes.

Remove from heat and whisk in orange blossom water. Let stand for 5 minutes and place a piece of plastic wrap against surface of custard to prevent skin from forming. Cool completely.

When cooled, spread custard evenly over pastry. Press plastic wrap against custard and refrigerate until set, about 1 hour. (You can prepare dessert to this poione day in advance.)

For the topping, place cream, icing sugar and vanilla in chilled bowl of a stand mixer fitted withwhisk attachment. Beat on high until firm peaks form, 2 to 4 minutes. Spread whipped cream evenly over custard. Refrigerate for 30 minutes to set.

Right before serving, lightly dust with cinnamon and top with 5 tbsp (75 mL) pistachios.

Baileys Creamy Chocolate Pudding

Baileys Creamy Chocolate Pudding

Quick and easy to prepare, this silky-smooth treat can be made with sweet chocolate or use dark bittersweet or semi-sweet chocolate for a more intense chocolate delivery. 

Ingredients:
¼ cup (50 mL) granulated sugar
¼ cup (50 mL) cornstarch
1 1/3 cups (325 mL) milk
½ cup (125 mL) light or whipping cream
1 egg yolk
1/3 cup (75 mL) Baileys Irish Cream
1 bar (85 g) imported milk chocolate, chopped or 3 squares, 3  oz. (90g) sweet chocolate.chopped 

Garnish
Cocoa powder
Grated chocolate or chocolate curls
Whipped cream, optional

Directions 
Combine sugar and cornstarch in a medium saucepan. Pour in milk
and whisk well to dissolve the cornstarch. Whisk in cream and egg
yolk. Place over medium heat and cook. Whisk constantly, for about
4 minutes or until it comes to a full boil and thickens.

Remove from heat and whisk in Baileys. Add chocolate and whisk
until melted and smooth.Pour pudding into four individual ramekins
or serving dishes. Let cool slightly, then cover surfaces with plastic
wrap to prevent a skin from forming. Refrigerate for two hours or
until chilled. 

To serve, sprinkle with cocoa powder and garnish with chocolate. 

Top with whipped cream, if desired.

Serves 4

Rustic Blueberry Cheesecake Tart

        Rustic Blueberry Cheesecake Tart       

Ingredients:

Pastry:
1 3/4 cups flour
2 T. sugar
1 tsp. cider vinegar
Pinch salt
1/2 cup unsalted butter, diced and chilled
1 large egg mixed with 2 T. water
Filling:
2 cups fresh blueberries
1/3 cup plus 2 T. sugar, divided use
1 T. fresh lemon juice
4 tsp. cornstarch
1-8 oz. pkg. cream cheese, softened
1 large egg, divided use
Pinch freshly grated nutmeg
Coarse sugar for sprinkling

Directions:
 For the pastry. Place flour, sugar, vinegar and salt in a food processor and pulse to combine. Add the cold butter and pulse until butter in pea-sized. Add egg/water mixture and pulse until dough just starts to form. Turn out onto a piece of plastic wrap; shape into a disk, wrap tightly and refrigerate until firm, at least 1 hour.

Place dough between two sheets of parchment paper and roll out into a 12-inch round. Set on a baking sheet and refrigerate until ready to form.

For the filling, toss blueberries with 1/3 cup sugar, lemon juice, cornstarch and salt. In another bowl, whisk cream cheese, egg yolk, 2 T. sugar and nutmeg.

 Remove dough from refrigerator and peel off top sheet of parchment. Spread half the cream cheese mixture over the dough, leaving a 2-inch border. Top with blueberries. Fold edge of dough over filling. Spoon remaining cream cheese mixture on top of blueberries; refrigerate 30 minutes.

Put a second baking sheet in the over in the lower third, upside down. Preheat the oven to 425 degrees. Whisk the remaining egg white and use to brush the exposed crust; sprinkle with coarse sugar. Place the baking sheet directly on the hot baking sheet in the oven and bake until crust is golden, 20 to 25 minutes. Let cool slightly before serving. Can also be reheated.   Serves 6 to 8

Banana Rum Souffle

Banana-Rum Soufflé

Ripe bananas and spicy dark rum are a match made in heaven, and they make two appearances, both in the soufflé and as a decadent topping. A melting scoop of vanilla ice cream is the proverbial cherry on top. Any leftover caramel bananas are an excellent topping for French toast or pancakes the next day.  Serves 4

Ingredients:

1/4 cup (60 mL) salted butter, divided
2 tbsp (30 mL) granulated sugar
4 firm ripe bananas, divided
1 1/3 cups (330 mL) packed dark brown sugar, divided
6 tbsp (90 mL) dark rum, divided
2 tbsp (30 mL) cornstarch
3 large egg whites
Pinch cream of tartar
Vanilla ice cream to serve 

Directions:
Preheat oven to 350°F (177°C).

Using 1 tbsp (15 mL) butter, grease four 10-oz (285-mL) ovenproof ramekins, then coat with granulated sugar. Place on a baking tray.

Cut 2 bananas into 1/3-inch (8-mm) thick rounds. Set aside.

In a medium saucepan, heat remaining butter and 2/3 cup (150 mL) brown sugar over medium heat until bubbling and beginning to caramelize, about 2 minutes. Remove from heat and reduce heat to low. Carefully add 1/4 cup (60 mL) rum. When bubbling subsides, stir in sliced bananas. Return to low heat and cook to soften, about 1 minute. Remove from heat and cool.

In a food processor, blend remaining 2 bananas, 2 tbsp (30 mL) rum and cornstarch. Transfer to a large mixing bowl and set aside.

In bowl of a stand mixer fitted with whisk, beat egg whites and cream of tartar on medium speed until doubled in volume, about 3 minutes. Gradually add remaining brown sugar. Continue beating until firm glossy peaks form, scraping down bowl halfway through, about 3 minutes.

Fold a third of egg whites into puréed bananas then gently fold in rest. Divide between prepared ramekins. Bake until risen, firm and nicely browned, 22 to 25 minutes.

Serve immediately, topped with caramel bananas and scoop of ice cream.  Serves 4

Icewine-Braised Pears With Marmalade Creme Patissierie

Icewine-Braised Pears With Marmalade Creme Patisserie

Cooked in parchment and tied with string, these braised pears can be unwrapped at the table to reveal warm soft fruit and a decadent icewine sauce. A spoonful of marmalade-flavored custard alongside practically guarantees appreciation.  Serves 2 

Ingredients:

Marmalade Creme Patissierie
2 egg yolks 
2 tbsp (30 mL) sugar 
1 tbsp (15 mL) flour 
1 tbsp (15 mL) plus 1 tsp (5 mL) cornstarch 
¾ cup (175 mL) half & half cream 
¼ cup (60 mL) marmalade 
1 tbsp (15 mL) Grand Marnier or brandy 
Icewine-Braised Pears
2 firm but ripe Bosc pears
½ lemon
1 vanilla bean, sliced in half lengthwise
2 pieces parchment, cut into circles 13 inches (32 cm) in diameter
¼ cup (60 mL) icewine
2 tsp (10 mL) unsalted butter, melted

Directions:
In a medium-size heatproof bowl, whisk together egg yolks, sugar, flour and cornstarch until smooth.    

In a small saucepan over medium heat, combine half & half cream, marmalade and Grand Marnier. Bring to a boil. Whisk to break up and dissolve marmalade; remove from heat. Pour into egg mixture in a slow and steady stream down the side of the bowl, whisking constantly. Scrape mixture back into saucepan and return to low heat, continuing to whisk until mixture comes to a gentle boil. Cook for an additional minute; remove from heat. Pour into a small bowl, cover with cling wrap and refrigerate until completely chilled, about 3 hours. (Crème patissière can be made up to 2 days in advance.) 

Preheat oven to 325°F (160°C).

Peel pears, but leave stems intact. Rub cut side of the lemon over pears, squeezing lemon to release juice. Working from the bottom of each, cut out cores with a sharp knife, scraping to remove seeds if necessary. Tuck one half vanilla bean into each pear, folding to fit.

Using two 1-cup (250-mL) ramekins (or 2 small cereal bowls), centre 1 piece of parchment over each. Gently lower pears into ramekins, causing parchment to cup pears. Divide icewine and butter between pears. Gather parchment around stems and tie each snugly with kitchen twine into a shoelace-style knot.6 Bake in ramekins (if using cereal bowls to shape, remove from bowls and place packages directly on a cookie sheet) for 60 to 75 minutes, or until soft and tender when gently squeezed through parchment. Remove packages from ramekins (if using) and serve warm on individual dessert plates with a spoonful ofMarmalade Crème Patissière.

Salted Caramel Pudding

 

Salted Caramel Pudding

Ingredients:

¼ cup (60 mL) cornstarch
7 tbsp (105 mL) water
4 egg yolks
1 cup (250 mL) 10% cream
2 tbsp (30 mL) maple syrup
1 cup (250 mL) packed brown sugar
1 tsp (5 mL) salt
3 cups (750 mL) 35% whipping cream
4 tbsp (60 mL) dark rum
1 tbsp (15 mL) butter
Maldon or pink Himalayan salt, to finish

Directions
Mix cornstarch with 3 tbsp (45 mL) water, and reserve. Whisk together egg yolks and 10% cream, and reserve.

Combine maple syrup, brown sugar, salt and remaining 4 tbsp (60 mL) water in a heavy pot over high heat. Stir until sugar has dissolved. Let mixture boil, swirling the pan occasionally, until it reaches 270°F (132°C) on a sugar thermometer, about 3 minutes. Mixture will be very thick.

Remove from heat and whisk in ½ cup (125 mL) whipping cream until smooth. Return to a medium heat and gradually whisk in remaining whipping cream. There may be some lumps. Bring to a simmer, stirring constantly. Add cornstarch mixture and rum and continue whisking until mixture thickens, about 1 minute. Reduce heat to low. Mix ¼ cup (60 mL) hot mixture into egg yolks and add egg yolk to pot.

Cook the custard, whisking constantly, until yolks thicken the mixture a little more, 3 to 4 minutes. Remove from heat and whisk in butter.Strain the pudding and pour into 6 serving dishes. Top each with a sprinkle of finishing salt. Serve with a biscotti cookie if desired.   Serves 6

New Style Broccoli and Beef Stir-Fry

New Style Broccoli And Beef Stir-Fry

 A quick stir-fry can make for such a satisfying weeknight dinner. Here, takeout favourite Broccoli & Beef gets a twist by highlighting the über-fresh and delicate broccoli flavour that comes with using the early sprouts of broccoli as a crisp topper.Makes 3 to 4 servings
Ingredients:
1/4 cup (60 mL) soy sauce
3 tbsp (45 mL) rice wine vinegar
3 tbsp (45 mL) oyster sauce
3 tbsp (45 mL) freshly squeezed orange juice
1 tbsp (15 mL) finely grated fresh ginger
1/4 cup (60 mL) cornstarch, divided
3/4 to 1 lb (340 to 455 g) sirloin tip steak or striploin steak, thinly sliced into strips
1/2 tsp (2 mL) salt
1/4 cup (60 mL) vegetable oil, divided
3 garlic cloves, thinly sliced
1 bunch thin or 1/2 bunch thick asparagus, trimmed
2 baby bok choy, trimmed and quartered
1/4 cup (60 mL) chicken broth or water, plus more if needed
1 cup (250 mL) long-grain white or brown basmati rice, cooked following package directions for 4 servings
1 to 2 pkgs (each 50 or 75 g) micro broccoli or Asian blend microgreens

Directions:
In a medium bowl, whisk soy sauce with vinegar, oyster sauce, orange juice, ginger and 1 tbsp (15 mL) cornstarch. Set aside.

Place steak in a medium bowl. Sprinkle with salt then remaining 3 tbsp (45 mL) cornstarch. Toss to coat evenly.

Heat 1 tbsp (15 mL) oil in a large wok or wide frying pan set over medium-high heat. Add garlic. Cook, stirring often until softened slightly, 1 minute. Remove to a medium bowl. Add asparagus and bok choy to pan. Pour in 1/4 cup (60 mL) broth. Cook until bok choy begins to wilt and asparagus turns bright green, 2 minutes. Add more broth if more liquid is needed. Turn into a large bowl, scraping in any liquid from pan bottom. Wipe out pan.

Coat wok or frying pan with remaining 3 tbsp (45 mL) oil. Add half of coated steak strips. Stir frequently until lightly browned on each side, 1 to 3 minutes. Using a slotted spoon, remove to bowl with vegetables. Repeat. When beef is done, pour soy-sauce mixture into emptied steak pan. Cook, until thickened, about 2 to 4 minutes. Return vegetables, beef and garlic to pan. Stir to coat evenly. Pour over rice, garnish with micro broccoli and serve immediately.

Makes 3 to 4 servings

Old Fashioned Sugar Cream Pie

Old Fashioned Sugar Cream PieThis Old Fashioned Sugar Cream Pie is creamy and sweet, with a texture similar to crème brûlée. It uses simple ingredients and takes just a few minutes to prepare. Ingredients:1 pie crustCustard:1/3 cup cornstarch1 cup granulated sugar5 tbsp butter3 cups heavy cream1 tbsp vanilla1 pinch table saltTopping2 tbsp melted butter2 tbsp granulated sugar1 tsp cinnamon2 tbsp melted butter2 tbsp granulated sugar1 tsp cinnamonDirections:Roll pie crust dough into an 11-inch circle. Place in a pie pan, pressing out any air pockets. Prick the bottom and sides of the pie crust with a fork. Line with parchment paper and fill the crust with pie weights or dried beans. Bake according to your pie crust recipe directions for a single-crust baked pie shell, then cool completely.
In a medium saucepan, whisk sugar and cornstarch together. Add cream and butter to the pan and cook over medium heat, whisking continually. Bring the mixture to a boil and then cook one minute longer.
Remove from heat and whisk in the vanilla extract. Pour the cream mixture into the cooled pie crust and smooth using a spoon or spatula. Pour the melted butter over the top of the pie. Combine 2 tablespoons of sugar with 1 teaspoon of grond cinnamon and sprinkle evenly over the top of the butter. 
Place the pie on the top rack of your oven and broil for 1-2 minutes, until the sugar crystallizes and browns. Watch carefully so you don't burn your pie!
Remove from oven and cool to room temperature Store pie in the refrigerator.
Notes:Storage: Cover the pie tightly with plastic wrap and store in the refrigerator for up to 7 days.
Tips:Whisk the custard continuously, using care to scrape the bottom of the pan regularly, so that the mixture does not burn.
Place a pie shield over the crust before broiling. This step will keep your crust from burning.
Use a pie plate that is safe for broiling. I have never had a problem with a standard glass pie plate, but it is possible that the high heat could cause the glass to shatter.

Fine Herbs Fondue

Fine Herbs Fondue

There’s no better way to bring people together than over a table of delicious communal dishes—with a touch of interactivity thrown into the mix. A burbling pot of decadent cheese fondue tweaked with the freshness of herbs makes for a fun, dippy dinner.  Serve with Warm Lentil Salad Recipe.

Ingredients:

For Dipping
1 large baguette, sliced or ripped into bite-sized pieces
1 ½ lbs (680 g) baby potatoes, boiled and cooled
1 cup (225 mL) classic cornichons (sour, not sweet), drained
1 bunch radishes, trimmed and halved
8 oz (225 g) cremini mushrooms, trimmed and halved
4 links favourite sausage, grilled or roasted and sliced

Fondue
3 cups (750 mL) good dry white wine
2 lbs (905 g) shredded Gruyère cheese
1 ½ lbs (680 g) shredded Emmenthal cheese
1 tbsp (15 mL) cornstarch
1 garlic clove, sliced in half
1 tbsp (15 mL) finely chopped chives
1 tbsp (15 mL) finely chopped parsley
1 tbsp (15 mL) finely chopped tarragon

Directions: 

Prepare your dipping ingredients on platters so that they’re ready to go when the fondue is. Place baguette pieces in a basket for easy access.

Set up your fondue pot in the middle of the table, making sure it’s fuelled up.

To make fondue, pour wine into a large heavy saucepan on medium-high heat. In a bowl, toss shredded cheeses with cornstarch. Just before wine comes to a boil, gradually add cheese to the wine, about ½ cup (125 mL) at a time, stirring continuously with a wooden spoon, until each addition of cheese has melted. Keep going until all the cheese has been added and fondue is smooth. Never let the fondue come to a boil. Reduce heat to low.

When ready to serve, rub fondue pot with half garlic clove. Discard clove. Stir herbs into fondue, and pour the fondue into fondue pot. Encourage your guests to skewer nibbles and bites of bread, and joyfully dip away.

Serves 8

Air Fryer Crispy Chicken

Airfryer Crispy Chicken

 The key to this recipe and getting Air Fryer Crispy Chicken is to coat the chicken with potato starch before air frying. Potato Starch is a classical way to make fried chicken, as it makes the outside crispy by trapping the moist and juices of the chicken inside, while outside, it creates a crispy exterior. Perfect for the air fryer. This is perfect for any Air Fryer Chinese Chicken Dish!

Items you need to prepare Air Fryer Sesame Chicken

Chicken cut in chunks and coated with Potato Starch

Ingredients:

Chicken Breasts or Chicken Thighs
Potato Starch
Olive Oil

Brown Sugar

Soy Sauce
Orange Juice
Hoisin Sauce
Ground Ginger
Garlic Powder
Water
Cornstarch

Directions:

Cut up the chicken into  1-2 inch pieces. Place the diced chicken into a large bowl. Add in the potato starch and use your hands to coat it evenly. Place the coated chicken onto the air fryer tray or in the air fryer basket. Spray the chicken generously with olive oil. Set the timer to 7 minutes, at 350 degrees F, air fryer setting. After the time, flip the chicken with tongs and air fry for another 5-7 minutes.

Lemon Lavender Bars

Lemon Lavender Bars

A classic lemon bar with an unexpected twist, this dessert features a no-bake crust and a stovetop lemon curd filling. The addition of homemade lavender sugar gives a subtle floral hint to elevate the citrus flavours and help you embrace the early summer season. It’s a wonderful treat to serve this time of year!
Crust
1 1/2 cups (375 mL) graham cracker crumbs
1/4 cup (60 mL) oat flour
1/3 cup (80 mL) sugar
1/2 cup (125 mL) unsalted butter, melted
Pinch salt
Filling
1 1/2 cups (375 mL) sugar
2 tsp (10 mL) culinary lavender
Zest of 2 lemons
1/4 cup (60 mL) water
3/4 cup (175 mL) fresh lemon juice
1/4 cup (60 mL) cornstarch
1/2 cup (125 mL) unsalted butter, cold, cubed
6 large egg yolks, at room temperature
Icing sugar for dusting
Lemon peel curls for garnish

Directions:
For the crust, place graham cracker crumbs, oat flour, sugar, butter and salt in a large mixing bowl. Stir until well blended. Transfer to an 8-inch (20-cm) square baking dish lined with parchment paper. Pat down into a firm, even crust. Refrigerate for at least 30 minutes or overnight.

For the filling, place sugar, lavender and lemon zest in a food processer. Pulse until lavender is finely blended into sugar, about 1 minute.

Transfer sugar mixture to a large saucepan. Add water, lemon juice and cornstarch. Whisk to combine. Cook over medium-low heat, whisking often until mixture is hot and giving off steam, 8 to 10 minutes. Remove from heat and gradually whisk in butter until emulsified.

Place egg yolks in a large bowl. Whisk to combine. Slowly whisk lemon mixture into yolks to temper. Return mixture to the saucepan and continue cooking, whisking constantly, until mixture thickens like a loose mayo, about 20 minutes. Pour filling over prepared crust. Place on a cooling rack and cool to room temperature. Refrigerate until firm, about 2 hours.

Cut into even squares, wiping knife with wet paper or tea towel between each cut. Dust with icing sugar and garnish with lemon peel curls (or any extra zest). Keep refrigerated until ready to serve.   Yield: 16 bars








curls (or any extra zest). Keep refrigerated until ready to serve.


Makes 16 bars

 

Marcona Almond Lemon Meringue Pie

Marcona Almond Lemon Meringue Pie

Ingredients:

Crust
1/2 cup Marcona almonds
4 1/4 ounces all-purpose flour (about 1 cup)
1 3/8 ounces powdered sugar (about 1/3 cup)
1/2 teaspoon kosher salt
1/2 cup cold unsalted butter (4 ounces), cut into small pieces
Cooking spray 

Filling
3/4 cup granulated sugar
1 3/4 ounces cornstarch (about 1/3 cup)
1/4 teaspoon kosher salt
1 1/3 cups water
4 teaspoons lemon zest plus 2/3 cup fresh lemon juice (from about 6 lemons), divided
4 large egg yolks
2 tablespoons unsalted butter 

Meringue
4 large egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 cup granulated sugar
1/4 cup water

Directions
Crust: 

Preheat oven to 400°F. 

Place almonds in a food processor; pulse until finely chopped, about 6 times. 

Add flour, powdered sugar, and salt; pulse twice to combine. 

Add butter; pulse until small, moist clumps form, about 13 to 16 times (dough will be crumbly but it will hold together when pressed between fingers; you don’t want the dough to form a ball, but you also don’t want lots of dry flour).

Transfer dough to a 9-inch pie pan lightly coated with cooking spray. Pat dough into bottom and up sides of pie pan; pierce bottom of dough with a fork. 

Place in freezer for 10 minutes. Remove dough from freezer; line with parchment paper and pie weights or dried beans. 

Bake at 400°F until lightly browned, 15 to 18 minutes. 

Carefully remove parchment paper and pie weights. Bake until evenly browned, about 5 minutes.  Place on a wire rack to let cool.

Filling: 

Whisk together granulated sugar, cornstarch, and salt in a large, heavy saucepan. 

Whisk in 1 1/3 cups water and lemon juice. Cook over medium, stirring almost constantly, until bubbly and thick, about 6 minutes. 

Place egg yolks in a medium bowl.  Add about one-fourth of hot lemon juice mixture to egg yolks, whisking constantly.Gradually add remaining hot lemon juice mixture, whisking constantly. 

Pour mixture back into pan; cook over medium, whisking constantly, until bubbly, about 2 minutes. 

Remove from heat. Stir in lemon zest. Add butter; stir until butter melts. Place saucepan into an ice bath in a large bowl. 

Let cool to room temperature (or cooler), whisking occasionally, about 8 minutes. 

Spoon mixture into cooled crust. Loosely cover with plastic wrap, and refrigerate until set, about 1 hour.

Meringue: 

Place egg whites in the bowl of a stand mixer. Add cream of tartar, vanilla, and salt. Beat on medium speed just until soft peaks form.

Combine granulated sugar and 1/4 cup water in a small, heavy saucepan; stir just to moisten sugar. Bring to a boil; cook, without stirring, until a candy thermometer registers 250°F, about 6 minutes. 

With stand mixer running on medium-low speed, slowly pour hot sugar syrup down side of bowl into egg white mixture. 

Increase speed to medium, and gradually increase up to high. Beat until stiff peaks form. Spoon meringue over pie. Lightly brown meringue under a broiler or with a kitchen torch, if desired.

Braised Pork Shoulder With Buttered Spaetzel

 

Braised Pork Shoulder

                          Buttered Spaetzel

This is a perfect Sunday afternoon lunch. Serve it with a big green salad to keep things light, and, of course, some chilled cider!

Ingredients:

2 tbsp (30 mL) vegetable oil
4 lbs (2 kg) pork shoulder, bone-in (preferably blade roast, but picnic cut will also work)
Salt and freshly ground pepper
2 tsp (10 mL) Hungarian paprika (not the hot variety)
1 tsp (5 mL) fennel seeds
1 cup (250 mL) celery, coarsely chopped
2 cups (500 mL) onions, coarsely chopped
1 cup (250 mL) carrots, unpeeled and coarsely chopped
2 cloves garlic, coarsely chopped
2 tbsp (30 mL) fresh sage, leaves left whole
2 cups (500 mL) hard cider (apple juice or regular cider can also be used)
1 cup (250 mL) water
1 tbsp (15 mL) cornstarch
¼ cup (60 mL) water

Directions:

In a large Dutch oven, heat oil over medium, season pork generously with salt and pepper, brown on all sides, about 2 minutes per side. Remove pork to a plate.

Stir in paprika and fennel for about 30 seconds. Add celery, onions, carrots, garlic and sage and cook for 5 minutes over medium.

Return pork to pot along with cider and 1 cup (250 mL) water; bring to a boil. Cover and reduce heat to simmer. Simmer for 3 hours, flipping once per hour until meat is very tender.

Carefully remove pork and keep covered with foil. Strain the cooking liquid and return it to pot. Stir cornstarch together with ¼ cup (60 mL) cold water until dissolved. Stir this mixture into cooking liquid. Bring to a boil while stirring, reduce heat to medium, and continue cooking until liquid has reached a sauce consistency. If it has thickened too much, “loosen” it with some water. Re-season sauce if necessary.

Slice pork into large pieces and serve with sauce and spätzle (recipe follows).

Serves 6

BUTTERED SPÄTZLE
These are easy to make once you get the hang of “dropping” the dumplings into the water. Get someone to help if it’s the first time! You can use a spätzle press or push the batter through a colander with large holes. Have the pork ready to serve before starting the spätzle and have all components ready before starting.
Ingredients:
4 eggs
½ tsp (2 mL) salt
2 cups (500 mL) all-purpose flour
¼ tsp (1 mL) grated nutmeg
2 tbsp (30 mL) fresh parsley, very finely chopped
⅔ cup (150 mL) milk
¼ cup (60 mL) melted butter
Freshly ground black pepper to taste

Directions:

In a medium bowl, lightly beat the eggs and salt together using a fork or hand blender. Gently stir in the flour, nutmeg and parsley.

Begin to beat in the milk until well-combined. At this point the batter can be covered; rest until needed.

Bring a large pot of salted water to the boil, lower heat slightly to a gentle boil. Begin to“drop” the spätzle into gently boiling water by “pushing” batter through the holes of the colander with a rubber spatula. As the bits of batter fall from the bottom of the colander they will land in the water and cook into small pieces. Work in batches if needed. Cook spätzle for about 3 minutes, they will rise to the top and can be scooped out with a slotted spoon.

Toss in a bowl with the melted butter and season generously with freshly ground black pepper. Serve with pork and cider sauce.

Serves 6

German Chocolate Pie

 

German Chocolate Pie

Ingredients
1 pie crust
1 package (4 oz) sweet baking chocolate, chopped

1/4 cup butter or margarine
1 can (12 oz) evaporated milk
1 1/2 cups sugar
2 tablespoons cornstarch
1/8 teaspoon salt
4 egg yolks
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 cup flaked coconut
1 cup chopped pecans

Directions:

Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In 1-quart saucepan, heat chocolate and butter over medium-low heat until melted and mixture can be stirred smooth. Remove from heat; gradually stir in milk.

In medium bowl, mix sugar, cornstarch and salt. In small bowl, mix egg yolks, vanilla and almond extract. Gradually add chocolate mixture to egg mixture, stirring with wire whisk. Add chocolate-egg yolk mixture to cornstarch mixture, stirring with whisk. Pour filling into crust-lined plate.

In small bowl, mix coconut and pecans; sprinkle over filling.

Bake 45 to 50 minutes or until puffed and almost set. Cool completely on cooling rack, about 4 hours.

Fried Chicken /Air Fryer, ~ Chick-Fil-A Sauce

 

 

Air Fryer Chicken 

Chick-Fil-A Sauce

Ingredients:

Chicken
One Cut Up Chicken or an assortment of chicken thighs and chicken drumsticks.
Buttermilk Marinade:

2 cups buttermilk
2 teaspoons salt
1 teaspoon black pepper
2-3 tablespoons Buffalo Hot Sauce (optional)
Flour Dredging Mixture:
2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon cayenne pepper

Directions:
Buttermilk mixture: Add the buttermilk, salt, black pepper, and Buffalo Hot Sauce to a large mixing bowl. Mix well. Then add your chicken. 

Place saran wrap over the chicken, and refrigerate for about 3 to 4 hours.

Spray your air fryer basket with olive oil.

In a large Ziploc bag, add the flour, cornstarch, salt, paprika, onion powder, basil, white pepper, garlic powder, oregano, and cayenne pepper. Mix well.

Then one by one, remove the chicken pieces and shake off the excess buttermilk mixture and then place them into the Ziploc bag. 

As you coat them in the flour mixture, add them to the greased air fryer basket, careful not to crowd the basket.

Spray the chicken with olive oil (this helps crisp up the skin for the air fryer)

Set the temperature to 390 degrees F for 25 minutes, halfway flip the chicken, and spray the chicken coating with olive oil spray.

Check the internal temperature before removing the chicken; it should be 165 degrees F.
Plate, serve, and enjoy!

***

Chick-Fil-A Sauce

Ingredients:
1/2 cup mayonnaise
3 tablespoons honey 
2 tablespoon yellow mustard
2 teaspoons lemon juice
1/4 cup barbecue sauce

Directions:
Blend all ingredients until well mixed. Refrigerate at least 30 minutes or until ready to used.