Crisp Honey Toast With Whipped Cream & Rhubarb Compote

              Crisp Honey Toast With Whipped

               Cream & Rhubarb Compote

Inspired by Arôme Bakery in London, this version of crispy honey toast is the ultimate ending to a glorious brunch. Slices of brioche are coated in a mixture of butter, brown sugar and honey, then baked until they develop a yin-yang of crispy crust and pillowy centre. Vanilla whipped cream adds another dreamy texture, while rhubarb compote brings a tart counterpoint.

Ingredients:
Rhubarb Compote
2 cups (500 mL) chopped rhubarb
1/4 cup (60 mL) sugar
2 tbsp (30 mL) water
2 tsp (10 mL) lemon juice
1/4 tsp (1 mL) ground cardamom
1/4 tsp (1 mL) salt

Crispy Honey Toast
1/2 cup (125 mL) softened butter
1/4 cup (60 mL) brown sugar
3 tbsp (45 mL) honey
1/4 tsp (1 mL) salt
10-inch (25-cm) loaf brioche (or challah), unsliced

Vanilla Whipped Cream
3/4 cup (175 mL) whipping cream
1/2 teaspoon vanilla bean paste

Directions
For the rhubarb compote, place rhubarb, sugar, water, lemon juice and cardamom in a medium-size saucepan. Heat on medium and cook until rhubarb is softened, about 10 minutes. Add salt and set aside.

For the honey toast, preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.

In a medium-size bowl, mix butter, brown sugar, honey and salt with a spoon until creamed and smooth.

Cut brioche into six thick slices, each about 1 1/2 inches (4 cm) thick. Trim and discard crusts.  Transfer to prepared baking sheet. Spread butter mixture evenly over both sides of bread, fully covering sides and edges too.

Bake until caramelized and light brown, 18 to 20 minutes, flipping at halfway point. Remove from oven and transfer toast to a cooling rack. Let cool to harden sugar, about 10 minutes.

For the whipped cream, combine whipping cream and vanilla bean paste in the bowl of a stand mixer fitted with whisk. Beat on medium-high until cream holds stiff peaks, about 3 minutes.

To serve, place toasts on plates and dollop generously with
whipped cream and compote. Serve immediately. Serves 6

Roasted Baby Carrots With Toasted Pecans and Praline Lacquer

Roasted Baby Carrots

With Toasted Pecans And Praline ‘lacquer

This is such a quick and easy side dish that can be made and paired with smoked pork, steak and de nitely spice-roasted chicken.   Serves 4-6

Ingredients:

3 pounds baby heirloom carrots, trimmed and washed
¼ cup cottonseed oil

1 tablespoon creole seasoning
1 cup pecan pieces, toasted
½ cup picked cilantro leaves

For The Lacquer:
1 cup Steen’s Cane Syrup
½ cup heavy whipping cream

½ cup apple cider
2 tablespoons apple cider vinegar
2 teaspoons kosher salt

Directions:

In a sauce pot, add all the ingredients for the

lacquer. Bring to a boil and turn down to a
simmer for 10 minutes.

In a mixing bowl, toss the carrots, oil and creole seasoning. Lay the carrots on a sheet pan in a single layer and bake in a 425° oven for 10 minutes.

Remove from the oven and pour the lacquer over the hot carrots and toss. Return to the oven for 5 more minutes.

Remove from the oven and pour in a bowl. Top with toasted pecans and picked cilantro leaves and serve.

Asparagus Cooked In Cream And Parmesan

Asparagus Cooked In Cream And Parmesan

This rich, cheesy side dish cooks the asparagus directly in the sauce for a simple one-pan wonder. It can easily be adjusted and tossed with pasta for Asparagus Alfredo (recipe follows). Serves 4 as a side dish

Ingredients:
1 lb (455 g) asparagus, tough ends trimmed, bottom third peeled (if needed)
3/4 cup (175 mL) whipping cream
Salt to taste
1/3 cup (80 mL) finely grated Parmesan
1/2 tsp (2 mL) fresh lemon juice
1 tbsp (15 mL) finely sliced chives
Freshly ground pepper to taste

Directions:
In a lidded pan large enough to accommodate all the asparagus in one layer, place asparagus, cream and salt. Bring to a boil, cover and reduce heat to maintain a gentle simmer. 

Cook until asparagus is al dente, 2 to 3 minutes. Uncover and continue cooking until asparagus is tender, another 5 minutes.  Gently stir in Parmesan and lemon juice. Sprinkle with chives and pepper. Serve immediately.  

Serves 4 as a side dish

Asparagus Alfredo
Use recipe above, but increase cream to 1 cup (250 mL) and Parmesan to 1/2 cup (125 mL). While asparagus is cooking, boil 1 lb (455 g) fresh tagliatelle noodles in salted water. 

When asparagus is done, transfer to a serving platter, leaving sauce in pan. Drain pasta and toss in the cream sauce with 2 tbsp (30 mL) salted butter. Place noodles on top of asparagus. Sprinkle with chives, pepper and more Parmesan.
Serves 4

Savory Herb Waffle With Creamed Morel

Savory Herb Waffle With Creamed Morel

Morels shine when paired with cream and this recipe brings them together over savoury golden waffles. The instructions take into account waffle makers of different sizes by relying on a measurement of batter, rather than on filling the waffle iron to its edges, resulting in waffles with pretty frilled edges. Serves 4
Ingredients:
Herb Waffle
½ small cooking onion, finely chopped
6 oz (175 g) small to medium-size morels, cleaned
Salt and freshly ground pepper
⅓ cup (80 mL) dry white wine
½ cup (125 mL) crème fraîche
½ cup (125 mL) whipping cream
¼ tsp (1 mL) finely grated lemon zest
1 tbsp (15 mL) chopped parsley
4 eggs, cooked individually, sunny-side-up (optional)            

Additional chopped parsley to garnish

Creamed Morels
1 tbsp (15 mL) butter
½ small cooking onion, finely chopped
6 oz (175 g) small to medium-size morels, cleaned
Salt and freshly ground pepper
⅓ cup (80 mL) dry white wine
½ cup (125 mL) crème fraîche
½ cup (125 mL) whipping cream
¼ tsp (1 mL) finely grated lemon zest
1 tbsp (15 mL) chopped parsley
4 eggs, cooked individually, sunny-side-up (optional)
Additional chopped parsley to garnish
Directions:
Preheat oven to 250°F (120°C). Preheat waffle maker according to manufacturer’s instructions.

To make waffles, stir together flour, baking soda and salt in a medium-size mixing bowl. In a separate medium-size bowl, whisk together egg, buttermilk and herbs. Pour buttermilk mixture over flour mixture and stir until just combined, with some lumps remaining. Stir in melted butter.

Lightly oil cooking surfaces of waffle maker. Working with 1 portion of waffle maker at a time, pour ¼ cup (60 mL) of batter into centre of each individual cooking area. Close lid and cook until crispy and golden, about 4 minutes. Remove and transfer to a baking sheet. Place in oven to keep warm while cooking remaining waffles, and until ready to serve.

For the creamed morels, melt butter in a large skillet over medium heat. Add onions and cook, stirring frequently, for 4 to 5 minutes until softened. Add morels to pan. Season to taste with salt and pepper and continue to cook for 4 to 5 minutes or until mushrooms are softened but not browned.

Pour wine over morels and bring to a boil. Stir in crème fraîche and whipping cream, return to a boil and cook for an additional 2 to 3 minutes or until slightly thickened and sauce clings to mushrooms. Stir in lemon zest and parsley; remove from heat.

Serve 2 waffles per person topped with a generous spoonful of the morels, a fried egg (if desired) and additional chopped parsley. 

Serves 4

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.

Patty's Pumpkin Chiffon Pie

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Patty's Famous Pumpkin Chiffon Pie.

This post is not just a post of a pumpkin chiffon pie but the recipe of someone who was very special to me and everyone whoever met her.  Patty was a person who cared about you and your welfare.  No task was too great, she got it done.  Patty and her husband Tom had such an enviable loving relationship.  Tom would say they were going on a date.  That was how Tom described a trip to Costco.  Patty was the loving mother of three children and eight grandchildren and a neighbor with a heart of gold!
Ingredients:
1 9-inch pie crust, baked and reserve
1 envelope unflavored gelatin
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon nutmeg

Directions:
Combine the gelatin and spices in a bowl and set aside.

In a medium size pot combine:
3/4 cup milk
2 egg yolks slightly beaten, save the whites for later
1 cup canned pumpkin (not pie filling)
Stir to mix well, then add the spices and gelatin mixture.

Heat over medium-high heat stirring once or twice until mixture boils. Remove from heat and place in bowl.  Refrigerate until semi-firm,

Whip the two egg white to stiff peaks then turn the blender to low and gradually add 1/4 cup sugar.  In a big bowl fold the egg whites with 1/2 cup whipping cream whipped.  Blend the chilled pumpkin mixture into the Whipped Cream mixture.  Pour into 9 inch baked pie crust.  If you wish, top with whipped cream to make it more festive.

Patty Ann Thompson

11-15-1956  - 10-1-2024

Pumpkin Spice Tiramisu

Pumpkin Spice Tiramisu

This mash-up of a pumpkin spice latte and tiramisu gives the beloved dessert all the fall feels. To save time, you could use packaged ladyfingers instead—you will need approximately 30. Instead of mascarpone, you could use two 250-g bars of softened, Philadelphia-style cream cheese. 

Ingredents:
Ladyfingers
4 large eggs, separated
1/2 cup (125 mL) sugar, divided
1 tsp (5 mL) vanilla extract
1/4 tsp (1 mL) salt
1 tbsp (15 mL) pumpkin spice
3/4 cup (175 mL) all-purpose flour
1 tbsp (15 mL) icing sugar
Tiramisu
1 1/2 cups (375 mL) whipping cream
1 tub (475 g) mascarpone
10 tbsp (150 mL) sugar, divided
2 tsp (10 mL) vanilla extract
1 cup (250 mL) pumpkin purée
1 cup (250 mL) hot water
2 tbsp (30 mL) instant espresso
2 1/2 tsp (12 mL) pumpkin spice, divided
1 tsp (5 mL) icing sugar
2 tbsp (30 mL) roasted pumpkin seeds, chopped
Directions:
For the ladyfingers, preheat oven to 325°F (163°C). Line two baking sheets with parchment.

In a large bowl, beat egg whites with a hand mixer until frothy, about 1 minute. Add 1/4 cup (60 mL) sugar and continue beating on high speed until stiff peaks form, 4 to 5 minutes.

In a separate bowl, beat egg yolks with remaining 1/4 cup (60 mL) sugar, vanilla and salt on high speed until light, creamy and doubled in volume, about 3 minutes. Gently fold egg whites into yolk mixture in two stages. Gently fold in pumpkin spice and flour, 1/4 cup (60 mL) at a time.

Spoon batter into a piping bag fitted with a 1/2-inch (1-cm) round tip. Pipe batter into two rows of 4-inch (10-cm) lines, 2 inches (5 cm) apart on prepared sheet. Dust with icing sugar.

Bake, one sheet at a time, until lightly golden around edges and the centres spring back when lightly touched, about 20 minutes. Remove from oven and cool completely. (Ladyfingers will keep in an airtight container at room temperature for up to 1 week.)

For the tiramisu, whip cream in a large bowl with a hand mixer on medium speed until stiff peaks form, about 4 minutes. Beat in mascarpone, 6 tbsp (90 mL) sugar and vanilla until smooth, about 1 minute. Remove 3 cups (750 mL) of mixture and set aside. Beat pumpkin purée and remaining 4 tbsp (60 mL) sugar into remaining mixture.

In a shallow bowl, stir hot water with espresso powder and 2 tsp (10 mL) pumpkin spice. Let cool 10 minutes. Stir to mix any settled spice. Quickly immerse lady fingers in mixture and line up in rows in one layer along bottom of a 10-inch (25-cm) square pan with high edges. Spread pumpkin mixture overtop to cover ladyfinger base. Top with additional layer of dipped ladyfingers, saving rest for another use.

Spoon reserved cream mixture into piping bag fitted with a large star tip. Pipe dollops by rows to cover lady fingers. Stir remaining 1/2 tsp (2 mL) pumpkin spice with icing sugar. Lightly dust overtop. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight. Sprinkle with chopped pumpkin seeds before serving. Serves 9 to 12

                                                     

Grilled Garlicky Smoked Gouda Potato Gratin

A riff on scalloped potatoes, this version with loads of garlic and gooey cheese is definitely amped up, taking the whole thing into gratin territory. It makes the perfect buddy for grilling alongside a barbecued main. Or, if you aren’t barbecuing, simply finish baking it in the oven at the same temperature. 
Ingredients:
1 tablespoon butter for greasing
6 medium-size russet or Yukon Gold potatoes
1 1/2 cups (375 mL) whipping cream (35%)
1 cup (250 mL) chicken broth
8 roasted garlic cloves or 4 fresh garlic cloves, grated
1 bay leaf
1/2 tsp (2 mL) freshly ground nutmeg
1/2 tsp (2 mL) salt
1 small cooking or red onion, cut into rings
1 1/2 cups (375 mL) grated smoked Gouda, about 170 g
1 tbsp (15 mL) fresh thyme leaves (optional)

Directions:

Rub butter over bottom and sides of a 9 x 13-inch (23 x 33-cm) foil baking dish (with no holes). Peel potatoes, working quickly so they don’t brown. Using a very sharp knife, thinly slice potatoes so that pieces are no thicker than 1/4 inch (5 mm). This helps the potatoes bake faster. Or, for easier slicing, use a mandoline or food processor to slice potatoes. Even though these cuts can be done with a knife, using a mandoline is quicker and more precise. Always use the safety guard to hold the potato in place, then slide it back and forth over the blade.

Pour whipping cream and broth into a large pot. Stir in garlic, bay leaf, nutmeg and salt, then add potatoes, separating slices as you add them. Bring to a boil, covered, over medium-high heat. Uncover. Simmer gently, stirring occasionally, until potatoes are almost fork-tender, 10 to 13 minutes. Discard bay leaf. Turn potato mixture into baking dish. Press so potatoes are completely submerged.

Scatter onion and cheese overtop. Cover tightly with foil. If making ahead, let cool then tuck in the fridge up to 1 day. Bring to room temperature before proceeding with next step.

Preheat one side of barbecue to medium or medium-low so the temperature is 325°F (163°C).

When ready, place baking dish over hot side of grill and cook, covered, until hot, 15 to 20 minutes. Uncover and continue baking until cheese melts, mixture is bubbling and edges are golden. Remove from heat. Re-cover and let stand at least 15 minutes. Serve topped with thyme. Makes 8 to 10 side-dish servings.

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

Mandarin & Chocolate Mousse

Mandarin & Chocolate Mousse

Sometimes old-fashioned things are just right on special occasions. This one dirties a lot of bowls (sorry!) and there are a few components to make, but each one is easy, and everything gets done ahead of time. All that’s left to do on the big night is to add the garnish. The payoff is a bunch of contrasting textures—silky, crunchy and sticky—with some delicious nostalgia in the mix.  Serves 8
Ingredients:

Candied Mandarin Peel
3 mandarins
1 cup (250 mL) sugar
1 tbsp (15 mL) golden corn syrup
3/4 cup (175 mL) water

Sponge Toffee
1/2 cup (125 mL) sugar
3 tbsp (45 mL) golden corn syrup
2 tbsp (30 mL) water
1 tsp (5 mL) baking soda

Mousse
1 tbsp (15 mL) finely grated mandarin zest
3/4 cup (175 mL) whipping cream
6 oz (170 g) semi-sweet chocolate, chopped
6 tbsp (90 mL) unsalted butter
Pinch salt
1 tbsp (15 mL) honey
1/4 cup (60 mL) strained mandarin juice
4 eggs, separated
1 tbsp (15 mL) brandy (optional)
1 tbsp (15 mL) sugar

Directions:
For the candied mandarin peel, using a paring knife, score peel of mandarins into quarters. Remove each quarter in one piece. Add to a pot of boiling water and cook until tender, 15 to 20 minutes. Drain. Once cool enough to handle, cut into bite-size pieces.

Clean out pot; add sugar, corn syrup and 3/4 cup (175 mL) water. Stir to dissolve sugar, bring to a boil over medium heat and add peel. Reduce to low, cover and maintain a gentle simmer for 25 to 30 minutes or until translucent. Drain and arrange on a rack to dry overnight. (Transfer to a covered container to store up to 2 days longer.)

For the sponge toffee, line a baking sheet with parchment. Combine sugar, corn syrup and water in a medium pot. Bring to a boil and cook to 300°F (149°C) on a candy thermometer (see TIP if you don’t have one). Remove from heat, stir in baking soda (mixture will foam) and immediately pour out onto prepared baking sheet. Let cool, then break into bite-size pieces (toffee may be stored in a dry place, uncovered, for a few days).

For the mousse, add zest to cream and set aside.

Combine chocolate and butter in a small bowl and microwave on low until melted. Whisk to combine and scrape into a large mixing bowl.

In a separate small bowl, stir together salt, honey and mandarin juice. Once honey is dissolved, whisk in egg yolks. Add to chocolate mixture along with brandy, if using; whisk until combined.

In a separate clean bowl, beat egg whites and sugar to stiff peaks. Add one quarter of beaten whites to chocolate mixture to lighten, then fold remaining whites into chocolate mixture.

Wipe whites bowl clean; pour cream into bowl through a fine-mesh sieve (discard zest). Whip to medium peaks, and fold into chocolate mixture until no streaks remain. Divide between eight dessert bowls or glasses, arrange on a tray, cover and refrigerate for up to 2 days.

When ready to serve, top each dish of mousse with broken Sponge Toffee and Candied Mandarin Peel.   Serves 8

Sausage & Potato Breakfast Casserole

Breakfast Sausage & Potato Casserole

Sausage & Potato Breakfast Casserole

A deeply comforting combo of crispy potatoes, sausages, eggs and cheese baked in one pan. Serve it with plenty of buttered sourdough toast and sliced fresh fruit on the side. This dish can be made ahead and reheated all week for quick breakfasts as long as it lasts.

Ingredients:

5 tbsp (75 mL) olive oil, divided
1/2 lb (225 g) breakfast sausages 
2 large russet potatoes, about 12 oz (340 g) each 
3/4 tsp (4 mL) salt, divided 
12 large eggs 
1/3 cup (80 mL) whipping cream 
2 cups (500 mL) shredded aged cheddar cheese 
4 green onions, thinly sliced

Directions: 

Preheat oven to 375°F (191°C).

Place 1 tbsp (15 mL) oil in a deep 9 x 13-inch (23 x 33-cm) casserole dish. Place sausages in dish and coat with oil. Bake until sausages are golden brown, flipping halfway through cooking, 15 to 20 minutes. Transfer sausages to a plate to cool.

While sausages are baking, peel and coarsely grate potatoes. Place in a clean tea towel. Wrap up towel and squeeze out excess water over sink. Heat remaining 4 tbsp (60 mL) olive oil in a large nonstick frying pan over medium-high heat. When oil is hot, carefully add potatoes and 1/2 tsp (2 mL) salt. Cook, stirring and flipping potatoes occasionally until you have large chunks of golden brown and tender potatoes, 8 to 10 minutes. Transfer to a plate to cool slightly.

In a large bowl, whisk together eggs, cream and remaining 1/4 tsp (1 mL) salt. Stir in cheese and green onions. Break crispy potatoes into bite-size pieces and stir into eggs. Pour egg mixture into dish you used to cook sausages. Cut sausages in half and evenly distribute in the egg mixture.

Bake until puffed and golden around edges and eggs are set
Serves 6 to 8

Vegan Spiced Apple Mochi Cakes ` Gluten Free

Vegan Spiced Apple Mochi Cakes 

with Miso Caramel and Walnuts

Lightly spiced, apple-flecked cakes with slightly chewy texture comes from sweet rice flour, a typical ingredient in many Asian sweets. Topped with miso caramel, toasted walnuts and whipped cream, this dessert fires on all flavor and texture cylinders—but the buttery cakes are totally snackable on their own, too.
Ingredients

Miso Caramel Sauce
½ cup heavy cream
½ teaspoon vanilla
Pinch salt
¾ cup sugar
2 teaspoons light-color corn syrup or brown rice syrup
2 tablespoons water
¼ cup diced cold butter
1 tablespoon white miso
Spiced Apple Mochi Cakes
5 tablespoons butter, divided, plus extra for greasing muffin cups
1 cup sugar, plus extra for coating muffin cups
2 medium baking apples, peeled, cored and finely chopped (2 cups)
2 teaspoons cinnamon, plus extra for garnish
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon vanilla
1 ¾ cups sweet rice flour, such as Mochiko
1 ½ teaspoons baking powder
¾ teaspoon salt
2 eggs
1 cup whole milk
Sweetened whipped cream
Finely chopped walnuts, toasted

Directions
Miso Caramel Sauce
In a measuring cup, combine cream, vanilla and salt; set aside.

In a medium saucepan, combine sugar, corn syrup and the water. Stir gently over low just until sugar dissolves, being careful not to splash sugar up sides of pan. Increase heat to bring to a boil; reduce heat to medium. Boil gently until mixture is an evenly deep amber color and smells nutty, 8 to 12 minutes, shaking pan occasionally. (Do not stir, to avoid crystallization.) Remove from heat; stir in butter and miso until well combined. Stir in cream mixture. Transfer to a bowl and let cool completely to room temperature.

Spiced Apple Mochi Cakes
Preheat oven to 375°. Generously butter 18 (2 1/2-inch) muffin cups, then sprinkle with sugar to coat well. Shake out excess sugar.

In a large skillet, melt 2 tablespoons butter over medium-high. Add apples, cinnamon, nutmeg and cloves; cook until apples are tender, stirring occasionally, 10 to 12 minutes. Add vanilla and the remaining 3 tablespoons butter, stirring until butter melts. Remove from heat and cool completely, about 30 minutes.

In a medium bowl, combine rice flour, baking powder and salt. In a large bowl, beat eggs and 1 cup sugar with a mixer on medium until light and fluffy, about 4 minutes. Alternately add flour mixture and milk to egg mixture, beating on low until just combined. Fold in cooled apple mixture.

Spoon 1/4 cup batter into each prepared muffin cup. Bake until golden brown, 20 to 25 minutes. Cool in pans 2 to 3 minutes, then invert onto a wire rack. Serve cakes slightly warm, garnished with whipped cream, Miso Caramel Sauce, walnuts and a dash of cinnamon.

Yield: 
18 cakes and 1.25 cups sauce

Storage Tip: Store cakes in the refrigerator up to 3 days or freeze up to 3 months. Warm in a 375° oven 10 to 15 minutes.

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

Sticky Toffee Pudding

Sticky Toffee Pudding

Packaged pitted whole dates are the best choice for this dessert. Rich and sweet, this pudding is delicious served with thick yogurt or crème fraîche. It also reheats very well.
Ingredients:
1 cup (250 mL) pitted dates, chopped
1 tsp (5 mL) baking soda
1¼ cups (300 mL) boiling water
¼ cup (50 mL) butter, softened
¾ cup (175 mL) granulated sugar
2 eggs
1½ tsp (7 mL) vanilla extract
1 1/3 cups (325 mL) flour
2½ tsp (12 mL) baking powder
1½ cups (375 mL) brown sugar
2/3 cup (150 mL) whipping cream
2/3 cup (150 mL) butter, diced
2 tbsp (25 mL) dark rum

Directions:

Preheat the oven to 350ºF (180ºC).

Butter a 7-inch (18-cm) square baking pan and line the bottom with parchment paper. Place the dates in a bowl and add the baking soda. Pour over the boiling water and let the dates stand.

Beat the butter and granulated sugar until light, then add the eggs 1 at a time, then ½ tsp (2 mL) vanilla extract. Sift the flour with the baking powder and mix into the butter and egg mixture. Stir in the dates and water. Pour the batter into the prepared pan and bake for 30 minutes or until a skewer inserted in the cake's centre comes out clean.

While the cake is baking, bring the brown sugar, whipping cream and butter to a boil in a saucepan. Reduce the heat and simmer for 5 minutes. Remove from the heat and add the remaining vanilla extract and rum. You will have about 2 cups (500 mL) sauce.

Pour ½ cup (125 mL) sauce over the warm cake and let stand for 2 to 3 minutes to allow the sauce to soak in. Cut into squares and serve with the remaining warm, not hot, sauce.    Serves 9

Gingerbread With Lemon Sauce or Bourbon-Chantilly Cream

 

Gingerbread With Lemon Sauce 

or Bourbon Chantilly Cream

James Beard Award-winning author Toni-Tipton Martin showcases the techniques, ingredients, and dishes of African American cookery in Jubilee: Recipes from Two Centuries of African American Cooking. Paying homage to the “old-time ginger cake” she, alongside chef Joe Randall, creates her version of the dessert made even sweeter with lemon sauce and a bourbon-chantilly cream.

Ingredients
2-1/2 cups all-purpose flour, plus extra for the pan
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup molasses
1 cup boiling-hot coffee
1 stick (4 ounces) butter, melted
1/2 cup packed dark brown sugar
2 large eggs, beaten
Lemon Sauce or Bourbon Chantilly Cream, for serving
Directions:
Preheat the oven to 350°F. Lightly coat a 13 × 9-inch baking pan with butter or shortening. Dust with flour, tapping out the excess.

In a bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. In a bowl or measuring cup, stir together the molasses and coffee.

In a stand mixer fitted with the paddle attachment, beat the melted butter, brown sugar, and eggs on medium speed until light. Beat in the flour mixture in three additions, alternating with the coffee molasses mixture, beginning and ending with the flour mixture. Scrape down the sides of the bowl, then beat for 30 seconds longer.

Pour the batter into the pan. Bake until a wooden pick inserted in the center comes out clean, 30 to 45 minutes. Cool the gingerbread in the pan on a wire rack, then cut into squares and serve warm with lemon sauce or bourbon-chantilly cream.The Gingerbread with Lemon Sauce is excerpted from Jubilee: Recipes from Two Centuries of African American Cooking ©2019 by Toni-Tipton Martin. Photography by Jerelle Guy. Reproduced by permission of Clarkson Potter, an imprint of Penguin Random House, LLC. All rights reserved. Serves 12 to 15

James Beard Award-winning author Toni-Tipton Martin showcases the techniques, ingredients, and dishes of African American cookery in Jubilee: Recipes from Two Centuries of African American Cooking. Paying homage to the “old-time ginger cake” she, alongside chef Joe Randall, creates her version of the dessert made even sweeter with lemon sauce and a bourbon-chantilly cream
                                            Lemon Sauce
Ingredients
1/2 cup sugar
1 tablespoon cornstarch
1 cup boiling water
2 to 3 tablespoons butter (to taste), cut into pieces, at room temperature
Grated zest and juice of 1 lemon
1/2 teaspoon vanilla extract
Pinch of salt
Directions:
In a small saucepan, whisk together the sugar and cornstarch until well mixed. 

Gradually whisk in the boiling water. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer until the sauce is thick and resembles syrup, about 5 minutes.
Add the butter, lemon zest, lemon juice, vanilla, and salt, and stir until the butter has melted. Cool to room temperature to serve. Yield 1 cup

The Lemon Sauce is excerpted from Jubilee: Recipes from Two Centuries of African American Cooking ©2019 by Toni-Tipton Martin. Photography by Jerelle Guy. Reproduced by permission of Clarkson Potter, an imprint of Penguin Random House, LLC. All rights reserved.

Bourbon-Chantilly Cream

Ingredients
1 cup heavy whipping cream
2 teaspoons powdered sugar, sifted
2 teaspoons bourbon
Directions
In the chilled bowl of an electric mixer with chilled beaters, whip the cream to soft peaks. Sprinkle in the sugar and beat until blended, no more than 30 seconds. Add the bourbon, beating until stiff peaks form. Do not overbeat.

The Bourbon Chantilly Cream is excerpted from Jubilee: Recipes from Two Centuries of African American Cooking ©2019 by Toni-Tipton Martin. Photography by Jerelle Guy. Reproduced by permission of Clarkson Potter, an imprint of Penguin Random House, LLC. All rights reserved.  Yield 2 cups

Sage-Infused Panna Cotta With Poached Pears & Walnuts

 

Sage-Infused Panna Cotta 

With Poached Pears & Walnuts

Infusing warm cream with sage off the heat imparts a light herbal flavour. It’s a wonderful contrast to the spiced poached pears and toasty walnuts. The leftover poaching liquid can be used to poach more fruit or reduced to a syrup for pancakes. To toast walnuts, bake on a baking sheet at 350°F (177°C) for 7 to 8 minutes.

Ingredients:

Poached Pears:
2 Bosc pears, peeled, quartered and cored
2 cups (500 mL) water
1/2 cup (125 mL) sugar
1/2 cup (125 mL) freshly squeezed lemon juice
1/4 cup (60 mL) honey
1 pod star anise
4 black peppercorns
1 slice fresh ginger, about 1 oz (30 g)
Pinch salt
 
Panna Cotta
1/4 cup (60 mL) cold water
2 1/4 tsp (12 mL) powdered gelatin
1 3/4 cups (425 mL) whipping cream
2/3 cup (150 mL) sour cream
1/4 cup (60 mL) sugar
1 vanilla bean, split, seeds scraped
1/2 cup (125 mL) whole sage leaves, about 15
1/2 cup (125 mL) walnut halves, toasted and chopped roughly

Directions:                                                                                                     To make poached pears, combine ingredients in medium-size pot. Cook at a bare simmer until pears are soft but not mushy (a paring knife will meet with little resistance), 25 to 30 minutes. Allow to cool in liquid. Transfer to an airtight container with liquid and refrigerate up to 1 week.

To make panna cotta, place cold water in a small bowl and sprinkle powdered gelatin over in a single layer. Set aside.
 
Whisk cream, sour cream, sugar and vanilla pod and seeds in a medium-size saucepan over medium heat. When mixture comes to a simmer and sugar is dissolved, remove from heat and add sage. Let stand 20 minutes. Remove vanilla pod and sage leaves with a slotted spoon and discard. Return to medium heat. When it comes to a simmer, remove from heat and whisk in gelatin mixture until dissolved.
 
Divide mixture between four 6-oz (170-mL) ramekins. Refrigerate, uncovered, until custard is completely set, 3 to 4 hours. When set, cover with plastic wrap and refrigerate up to 2 days.
 
Run a small knife around inside of ramekins and turn out each panna cotta into its own bowl to serve. Serve with two slices of poached pear and a few toasted walnuts on top. Spoon a little pear poaching liquid over each dessert to finish.   Serves 4

Ginger And Carrot Pots da Creme

Ginger And Carrot Pots da Creme

White chocolate and carrot juice have a surprising affinity for one another. Throw in some ginger and you’ve got a dessert all your guests will be raving about. Stem ginger is cooked ginger in syrup. It’s available in jars at some large grocers and easily found online.

Ingredients:

3 bars (each 100 g) white chocolate, chopped

1 3/4 cups (425 mL) whipping cream
3 tbsp (45 mL) stem ginger syrup, plus extra to garnish
1/2 cup (125 mL) Carrot Extract (recipe follows)
8 egg yolks, lightly beaten
3 tbsp (45 mL) diced-stem ginger
2 tbsp (30 mL) chopped or slivered pistachios

Directions:
Preheat oven to 300°F (149°C).

Place white chocolate in a medium heatproof bowl.

Combine whipping cream, syrup and Carrot Extract in a pot and set over medium heat. As soon as it begins to gently boil, pour over chocolate. Whisk until chocolate is melted.

Place yolks in a separate large heatproof bowl. Slowly whisk in chocolate mixture. Divide between eight 1/2-cup (125-mL) ramekins and arrange in a baking tin large enough to hold all ramekins. Pour in water to come halfway up the sides of the ramekins and bake 25 to 30 minutes or until set.

Cover each ramekin with plastic wrap and refrigerate until chilled, at least 4 hours, or up to 2 days in advance.

When ready to serve, garnish each with an equal amount of diced ginger and chopped pistachios. Drizzle each with a little more ginger syrup.   Serves 8

Carrot Extract
Add 8 oz (225 g) peeled and coarsely grated carrots (about two medium carrots) to a blender along with 1/2 cup (125 mL) water. Blend until liquefied (you may need to scrape down the sides from time to time to get it going). Set a cheesecloth-lined sieve over a bowl and strain extract from solids. Discard solids.

Caramelized Onion Phyllo Tarts

 Caramelized Onion Phyllo Tarts

These rich, appetizer-size tarts make elegant canapés or, when served alongside a green salad, a pretty summer sit-down appetizer for four or six people. Refrigerating the tarts makes the pastry soggy, so store them at room temperature and serve within a couple of hours of baking.Use a mini-muffin pan with cups that hold 2 to 3 tbsp (25 to 45 mL).  Makes 12 Tarts

Ingredients:

Filling
1 tbsp (15 mL) butter
1 tbsp (15 mL) olive oil
2 large red onions, thinly sliced
1 tsp (5 mL) granulated sugar
1⁄2 tsp (2 mL) salt
1 tsp (5 mL) balsamic vinegar
Freshly ground black pepper
2 eggs
1⁄4 cup (50 mL) whipping cream

Phyllo Tart Shells
2 tbsp (25 mL) butter
2 tbsp (25 mL) finely grated Parmesan cheese
1⁄2 tsp (2 mL) dried thyme
1⁄4 tsp (1 mL) freshly ground black pepper
2 sheets (each 13 x 13 inches/33 x 33 cm) frozen phyllo pastry, thawed

Directions:

For filling, heat butter and oil in a large skillet over medium-high heat.Add onions, sugar and salt; cook, stirring, for 3 to 5 minutes until onions start to release some of their moisture.

2. Reduce heat to medium; cook, stirring occasionally, for about 40 minutes until onions are very tender, browned and sticky. Remove skillet from heat; stir in balsamic vinegar. Taste and add pepper and more salt if necessary. Let cool completely.

3. With a fork, beat eggs and cream into onions until well combined; set aside.

4. For phyllo tart shells, clarify butter by melting it in a small saucepan over medium-low heat. Carefully skim off any scum, then pour butter into a small bowl, leaving any milky residue behind in sauce pan.

5. Preheat the oven to 350°F (180°C).

6. In a separate small bowl, stir together Parmesan cheese, thyme and pepper.

7. Lay 1 sheet of phyllo on work surface; brush with half the clarified butter.Sprinkle evenly with Parmesan mixture. Lay second sheet of phyllo over first; brush with remaining butter.Cut stacked phyllo into 12 even-size rectangles.

8. Carefully fit 1 phyllo rectangle into each of 12 cups of a lightly buttered mini-muffin pan. Spoon onion filling into phyllo tart shells, filling each generously.Bake for 16 to 18 minutes, until pastry is golden and crisp and filling is bubbly. Let tarts cool in pan for 5 minutes; remove tarts and serve warm or at room temperature.

Makes 12 tarts

No Bake Kit Kat Cheesecake

No Bake Kit-Kat Cheesecake

A delightful cheesecake starring a classic candy treat that everyone will love. Not only that, it is simple to make, there is no baking and it can be frozen for up to a week before serving. 

Ingredients:
Butter for greasing
4 regular KitKat bars (73 g each), divided
7 graham cracker cookies or 1 cup (250 mL) crumbs
6 tbsp (90 mL) unsalted butter, melted

2 blocks (250 g each; 500 g total) cream cheese, softened
1 cup (250 mL) whipping cream, chilled
¼ cup (60 mL) sugar
2 tsp (10 mL) vanilla
1 tbsp (15 mL) orange zest
Chocolate Sauce (recipe follows)

Grease an 8-inch (20-cm) springform pan with butter and line the bottom with parchment paper.

Combine 2 KitKat bars, graham crackers and butter in a food processor and process until crumbly. Press into prepared pan.

Combine cream cheese, cream, sugar, vanilla and orange zest in a food processor and blend until thick and smooth, about 2 minutes.

Chop the remaining 2 bars and fold most of it into cream mixture leaving a few pieces for garnish. Spread over crust and freeze until firm, about 4 hours. This gives the cheesecake a better shape.

Run a thin knife around the edge and transfer cheesecake to a serving platter. Drizzle cheesecake with Chocolate Sauce. Garnish with reserved (plus additional, if desired) chopped KitKat. Allow to soften for 1 hour before serving. Refrigerate for up to 3 days.

Serves 8

CHOCOLATE SAUCE
A rich chocolate sauce that can be repurposed as a fondue dipping sauce if any is left.
Ingredients:
½ cup (125 mL) cocoa powder
½ cup (125 mL) sugar
1 cup (250 mL) water
½ cup (125 mL) whipping cream
1 tsp (5 mL) vanilla
¼ tsp (1 mL) salt

Sift cocoa and sugar into a medium pot. Slowly add water to cocoa mixture while whisking. Bring mixture to a boil. Add cream, bring mixture back to a boil then reduce to medium and simmer, whisking often, until reduced to 1 cup (250 mL), about 15 minutes. Remove from heat and whisk in vanilla and salt. Cool slightly before serving with cheesecake.

Makes 1 cup (250 mL) sauce

 

Pecan Pie Bars

Pecan Pie Bars

Almost too easy to whip up, somehow making them twice as delicious, these bars have a crisp crust and a honey-laced crunchy pecan topping. But it’s the sprinkling of finishing salt that makes these an instant classic.

Ingredients:

Shortbread Base 
3/4 cup (175 mL) unsalted butter, frozen
2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) light brown sugar, packed
1/2 tsp (2 mL) salt
Pecan Topping:
2 cups (500 mL) pecans
1/2 cup (125 mL) unsalted butter
1 cup (250 mL) light brown sugar, packed
1/3 cup (80 mL) honey
2 tbsp (30 mL) 35% cream
1/2 tsp (2 mL) flaky salt (such as Maldon) for garnish

Directions:

Preheat oven to 350°F (180°C).

For a shortbread base, using a cheese grater, grate butter into a bowl, or use a food processor with the blade attachment. Add all other ingredients and mix or pulse until pea-sized lumps form. Pour into a greased 13 x 9 x 2-inch (33 x 23 x 5-cm) baking pan and press evenly into the bottom. Bake in the middle of the oven for 15 minutes or until golden brown.

While baking, prepare the topping. Coarsely chop pecans by hand or in a food processor. In a heavy-bottom pot, melt 1/2 cup (125 mL) butter and stir in sugar, honey and cream. Simmer for 1 minute, stirring to dissolve brown sugar. Add pecans and stir to coat.

Take the shortbread base out of the oven and pour in the pecan mixture, spreading evenly. Bake in the middle of the oven until bubbling, 18 to 20 minutes. Remove from oven and cool completely in the pan. As it cools but is not completely set, sprinkles with flaky salt. When cool, cut into 24 bars. Keep in an airtight container for up to 7 days at room temperature, or tightly wrapped and frozen for up to 6 months.

Makes 24 bars