I put together this recipe from a lot of different sources and am quite happy with the results. It is very orange, like an intense creamsicle!
Makes 1 Litre
Ingredients
2 cups heavy cream
1/2 cup sugar
Pinch salt
2 tablespoons orange zest
4 egg yolks
1 can frozen orange juice plus enough water to total 2 cups
1 teaspoon vanilla extract
2 teaspoons orange extract, optional
Directions
In a saucepan over medium heat, combine 1 1/2 cups of the cream with the orange zest, salt and sugar. Warm over medium heat, stirring occasionally.
In a separate bowl, whisk together the egg yolks. Pour some of the warm milk mixture into the eggs, whisking constantly. Transfer the yolks into the sauce pan and stir to combine.
Cook over medium heat until the mixture thickens to form a custard that will coat the back of a spatula. Stir constantly, making sure to scrap the bottom of the saucepan.
Set a large bowl over top of an ice bath. Pour the remaining cream into the bowl along with the orange juice, vanilla extract and orange extract. Set a fine mesh sieve over top.
Add the custard to the reserved cream, straining it through the sieve. Stir to combine.
Refrigerate until chilled thoroughly or overnight. Transfer the custard to the ice cream maker. Freeze mixture according to ice cream maker instructions.
♥ Amy
Showing posts with label fruit. Show all posts
Showing posts with label fruit. Show all posts
Sunday, January 18, 2015
Friday, June 28, 2013
Panna Cotta with Berry Coulis
This is an amazingly easy dessert, perfect for entertaining because it can be prepared in advance.
It is fantastic with blackberries but any berry or a mixture or berries would work. Mango would also be a great option.
Adapted from Spoon Fork Bacon, serves four to six
Ingredients
3 cups heavy cream
1 cup whole milk
2 vanilla beans or 2 1/2 teaspoons vanilla extract
2/3 cup sugar
6 sheets gelatin or 2 envelopes powdered gelatin or 4 1/2 teaspoons
2 cups berries of choice, blackberries, strawberries or blueberries
Directions
Place the gelatin in a small bowl with 5 1/2 tablespoons cold water. Set aside.
If using vanilla beans, split the pods and scrape out the contents.
In a medium pot over medium heat, stir together the cream, milk, sugar and vanilla, both bean pods and contents. Bring to a simmer, stirring occasionally to dissolve the sugar. Once the sugar dissolves fully, about 7 to 10 minutes, remove from heat. Remove the vanilla bean pods.
Transfer the mixture into a large bowl. Stir the softened gelatine into the mixture and stir to incorporate.
once gelatin has completely dissolved, ladle mixture into small jars or cups.
Chill in the refrigerator until set, about 4 to 6 hours.
For the berry coulis, place all ingredients into a food processor or blender and blend until smooth. Add sugar or honey as necessary if the berries are too tart.
Once the panna cottas have set, spoon the coulis over the top of each cup.
Store in the refrigerator until ready to serve. Garnish with berries, lemon rind or mint leaves.
♥ Amy
It is fantastic with blackberries but any berry or a mixture or berries would work. Mango would also be a great option.
Adapted from Spoon Fork Bacon, serves four to six
Ingredients
3 cups heavy cream
1 cup whole milk
2 vanilla beans or 2 1/2 teaspoons vanilla extract
2/3 cup sugar
6 sheets gelatin or 2 envelopes powdered gelatin or 4 1/2 teaspoons
2 cups berries of choice, blackberries, strawberries or blueberries
Directions
Place the gelatin in a small bowl with 5 1/2 tablespoons cold water. Set aside.
If using vanilla beans, split the pods and scrape out the contents.
In a medium pot over medium heat, stir together the cream, milk, sugar and vanilla, both bean pods and contents. Bring to a simmer, stirring occasionally to dissolve the sugar. Once the sugar dissolves fully, about 7 to 10 minutes, remove from heat. Remove the vanilla bean pods.
Transfer the mixture into a large bowl. Stir the softened gelatine into the mixture and stir to incorporate.
once gelatin has completely dissolved, ladle mixture into small jars or cups.
Chill in the refrigerator until set, about 4 to 6 hours.
For the berry coulis, place all ingredients into a food processor or blender and blend until smooth. Add sugar or honey as necessary if the berries are too tart.
Once the panna cottas have set, spoon the coulis over the top of each cup.
Store in the refrigerator until ready to serve. Garnish with berries, lemon rind or mint leaves.
♥ Amy
Thursday, March 28, 2013
Lemon Cake
This recipe makes a heavenly lemony cake.
Adapted from Martha Stewart, makes two dozen cupcakes or two 9" cakes
Ingredients
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup butter
2 cups sugar
4 eggs
Zest of 3 lemons
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup butter milk
Directions
Preheat the oven to 325 F. Grease and flour the cake pans or line a muffin tin with paper liners.
In a bowl, whisk together the flour, baking powder and salt.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, beating until incorporated. Add in the zest and vanilla.
Add the flour mixture in three batches alternating with the butter milk and lemon juice. Beat until combined.
Divide the batter evenly amongst the prepared cups, filling each about three quarters full.
Bake 25 minutes or until a toothpick inserted in the middle comes out clean.
Frost with your favourite frosting.
♥ Amy
Adapted from Martha Stewart, makes two dozen cupcakes or two 9" cakes
Ingredients
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup butter
2 cups sugar
4 eggs
Zest of 3 lemons
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup butter milk
Directions
Preheat the oven to 325 F. Grease and flour the cake pans or line a muffin tin with paper liners.
In a bowl, whisk together the flour, baking powder and salt.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, beating until incorporated. Add in the zest and vanilla.
Add the flour mixture in three batches alternating with the butter milk and lemon juice. Beat until combined.
Divide the batter evenly amongst the prepared cups, filling each about three quarters full.
Bake 25 minutes or until a toothpick inserted in the middle comes out clean.
Frost with your favourite frosting.
Friday, December 28, 2012
Cranberry Mostarda
This is one of the first recipes I ever pinned on Pinterest. The original recipe called for cherries but pitting cherries is just so much work so I never got around to making the recipe.
Then when looking for ideas for our Christmas gift baskets, I had the bright idea to make it with cranberries instead!
The result is a savoury, rich cranberry sauce that would be fantastic over pork or duck. It would probably also be pretty yummy over melted brie.
Adapted from Family Style Food, makes approximately 3 cups
Ingredients
1 pound cranberries, fresh or frozen
1/3 cup sugar
1/3 cup balsamic vinegar
1/4 cup red wine
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/2 teaspoon allspice
1 tablespoon dijon mustard
Directions
Combine the cranberries, sugar, vinegar, wine and spices in a large saucepan. Simmer over low heat for approximately one hour until thickened.
Stir in the mustard and remove from the heat.
To can, ladle into the prepared jars, leaving 1/4 inch of headspace. Gently tap to remove bubbles, wipe the rim clean and place the lid on the jar. Tighten just until finger tip tight. Process in the boiling water for 10 minutes. Remove the jars without tilting and allow to cool upright for 24 hours. Any jars that have not sealed should be refrigerated. Sealed jars can be stored in a cool, dark place for up to one year.
If you don't want to jar, the sauce can be stored in the refrigerator for up to two weeks.
♥ Amy
Then when looking for ideas for our Christmas gift baskets, I had the bright idea to make it with cranberries instead!
The result is a savoury, rich cranberry sauce that would be fantastic over pork or duck. It would probably also be pretty yummy over melted brie.
Adapted from Family Style Food, makes approximately 3 cups
Ingredients
1 pound cranberries, fresh or frozen
1/3 cup sugar
1/3 cup balsamic vinegar
1/4 cup red wine
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/2 teaspoon allspice
1 tablespoon dijon mustard
Directions
Combine the cranberries, sugar, vinegar, wine and spices in a large saucepan. Simmer over low heat for approximately one hour until thickened.
Stir in the mustard and remove from the heat.
To can, ladle into the prepared jars, leaving 1/4 inch of headspace. Gently tap to remove bubbles, wipe the rim clean and place the lid on the jar. Tighten just until finger tip tight. Process in the boiling water for 10 minutes. Remove the jars without tilting and allow to cool upright for 24 hours. Any jars that have not sealed should be refrigerated. Sealed jars can be stored in a cool, dark place for up to one year.
If you don't want to jar, the sauce can be stored in the refrigerator for up to two weeks.
♥ Amy
Wednesday, August 29, 2012
Mint Chocolate Meringue with Strawberries
I pinned this recipe forever ago and was quite happy when some friends invited us over for dessert so I finally had an excuse to make it. Even their 2½ year old loved it. Apparent he keeps asking if I will come over again with a "white cake".
Meringues always sound intimidating but are actually quite easy. They just require a lot of time, a gentle touch and some patience.
They are the perfect dessert for summer entertaining since most of the work can be done the day before and then quickly assembled before serving.
Adapted from Today's Nest, serves six
Ingredients
3 egg whites
¾ cup superfine sugar
1 tsp cornstarch
1 ½ ounces semisweet chocolate, grated plus additional for garnish
8 ounces semisweet chocolate, coarsely chopped
1 1/2 cups heavy cream
2 tablespoons fresh mint leaves, finely chopped plus additional for garnish
2 tablespoons superfine sugar
2 cups strawberries, sliced
Directions
Preheat the oven to 275°F. On a piece of parchment paper draw three rectangles approximately 4 inches wide and 10 inches long. Place the parchment on a baking sheet and set aside.
If you don’t have superfine sugar, simply pulse granulated sugar in your food processor or blender for about 30 seconds. Do not use icing or powdered sugar.
Beat the egg whites in the stand mixer fitted with whisk attachment until soft peaks form. Add ½ cup of the superfine sugar and whisk until mixture is quite stiff and glossy. Fold in the remaining sugar, cornstarch, and grated chocolate just until incorporated. Folding must be done very gently as to not deflate the egg whites.
Fill a pastry bag fitted with a ½ inch plain tip or large star tip. Pipe lines of batter to fill the rectangles on the parchment paper. Be sure your lines of batter touch slightly to keep the meringue in one solid piece.
Bake for 45 minutes. Rotate tray. Bake another 45 minutes. Turn off the oven and allow the meringues to cool completely inside the oven.
Once the meringues are cool, melt the chocolate in a heat proof bowl over a simmering pot of water, stirring until smooth. Spread the chocolate on the bottom of the meringue layers. Set aside.
To make the whipped cream filling, add the sugar, mint and cream to a chilled bowl and whip to soft peaks.
When ready to assemble, place one of the meringues on the serving dish. Spread half of the whipped cream on top of the meringue. Cover with a layer of strawberries. Add another meringue, followed by the remaining whipped cream and another layer of strawberries.
Add the final meringue. Garnish with a dollop of whipped cream, strawberry slices, mint leaves and grated chocolate.
Be gentle with meringues while assembling as they are extremely fragile.
Refrigerate until serving. For best results, cut with a very sharp serrated knife using a sawing motion.
♥ Amy
Meringues always sound intimidating but are actually quite easy. They just require a lot of time, a gentle touch and some patience.
They are the perfect dessert for summer entertaining since most of the work can be done the day before and then quickly assembled before serving.
Adapted from Today's Nest, serves six
Ingredients
3 egg whites
¾ cup superfine sugar
1 tsp cornstarch
1 ½ ounces semisweet chocolate, grated plus additional for garnish
8 ounces semisweet chocolate, coarsely chopped
1 1/2 cups heavy cream
2 tablespoons fresh mint leaves, finely chopped plus additional for garnish
2 tablespoons superfine sugar
2 cups strawberries, sliced
Directions
Preheat the oven to 275°F. On a piece of parchment paper draw three rectangles approximately 4 inches wide and 10 inches long. Place the parchment on a baking sheet and set aside.
If you don’t have superfine sugar, simply pulse granulated sugar in your food processor or blender for about 30 seconds. Do not use icing or powdered sugar.
Beat the egg whites in the stand mixer fitted with whisk attachment until soft peaks form. Add ½ cup of the superfine sugar and whisk until mixture is quite stiff and glossy. Fold in the remaining sugar, cornstarch, and grated chocolate just until incorporated. Folding must be done very gently as to not deflate the egg whites.
Fill a pastry bag fitted with a ½ inch plain tip or large star tip. Pipe lines of batter to fill the rectangles on the parchment paper. Be sure your lines of batter touch slightly to keep the meringue in one solid piece.
Bake for 45 minutes. Rotate tray. Bake another 45 minutes. Turn off the oven and allow the meringues to cool completely inside the oven.
Once the meringues are cool, melt the chocolate in a heat proof bowl over a simmering pot of water, stirring until smooth. Spread the chocolate on the bottom of the meringue layers. Set aside.
To make the whipped cream filling, add the sugar, mint and cream to a chilled bowl and whip to soft peaks.
When ready to assemble, place one of the meringues on the serving dish. Spread half of the whipped cream on top of the meringue. Cover with a layer of strawberries. Add another meringue, followed by the remaining whipped cream and another layer of strawberries.
Add the final meringue. Garnish with a dollop of whipped cream, strawberry slices, mint leaves and grated chocolate.
Be gentle with meringues while assembling as they are extremely fragile.
Refrigerate until serving. For best results, cut with a very sharp serrated knife using a sawing motion.
♥ Amy
Thursday, August 23, 2012
No Sugar Jam
When I first started making jam I was absolutely disgusted by the amount of sugar most recipes call for. After a considerable amount of searching I discovered this recipe and it has been my stand-by recipe ever since.
The amount of sweetener and type of sweetener are completely customizable. Sometimes I use a small amount of honey, 1/4 to 3/4 cup, but typically I use nothing at all. It can also be made with Splenda, stevia or cane sugar - 1 1/2 cups are the amounts recommended in most versions.
This recipe also works with raspberries, peaches, blueberries, cherries, blackberries...
Adapted from Craving Greens, makes about 5 cups
Ingredients
4 cups crushed fruit
1 cup unsweetened apple juice
1 package No Sugar Needed Pectin
Sweetener, optional
1/2 teaspoon butter, optional, reduces foam
1 tablespoon lemon juice
Directions
Sterilize and prepare six 250 ml jars with lids. Fill a canner with enough water to cover the jars by 1" and bring to a boil.
In a medium saucepan, combine the crushed fruit and juice. Add the lemon juice, butter and pectin. Stir until dissolved.
Bring the mixture to a boil over high heat, stirring constantly. If using sweetener, add the sweetener to the boiling mixture. Stir until it returns to a full boil. Boil for 3 minutes.
Remove from the heat and skim off any foam.
Ladle into the prepared jars, leaving 1/4 inch of headspace. Gently tap to remove bubbles, wipe the rim clean and place the lid on the jar. Tighten just until finger tip tight.
Process in the boiling water for 10 minutes. Remove the jars without tilting and allow to cool upright for 24 hours.
Any jars that have not sealed should be refrigerated. Sealed jars can be stored in a cool, dark place for up to one year.
♥ Amy
The amount of sweetener and type of sweetener are completely customizable. Sometimes I use a small amount of honey, 1/4 to 3/4 cup, but typically I use nothing at all. It can also be made with Splenda, stevia or cane sugar - 1 1/2 cups are the amounts recommended in most versions.
This recipe also works with raspberries, peaches, blueberries, cherries, blackberries...
Adapted from Craving Greens, makes about 5 cups
Ingredients
4 cups crushed fruit
1 cup unsweetened apple juice
1 package No Sugar Needed Pectin
Sweetener, optional
1/2 teaspoon butter, optional, reduces foam
1 tablespoon lemon juice
Directions
Sterilize and prepare six 250 ml jars with lids. Fill a canner with enough water to cover the jars by 1" and bring to a boil.
In a medium saucepan, combine the crushed fruit and juice. Add the lemon juice, butter and pectin. Stir until dissolved.
Bring the mixture to a boil over high heat, stirring constantly. If using sweetener, add the sweetener to the boiling mixture. Stir until it returns to a full boil. Boil for 3 minutes.
Remove from the heat and skim off any foam.
Ladle into the prepared jars, leaving 1/4 inch of headspace. Gently tap to remove bubbles, wipe the rim clean and place the lid on the jar. Tighten just until finger tip tight.
Process in the boiling water for 10 minutes. Remove the jars without tilting and allow to cool upright for 24 hours.
Any jars that have not sealed should be refrigerated. Sealed jars can be stored in a cool, dark place for up to one year.
♥ Amy
Tuesday, April 24, 2012
Paleo Baked Apple
An easy paleo-friendly dessert that would be fantastic served with paleo "ice cream".
Adapted from Making it Paleo, serves two
Ingredients
2 Granny smith apples
1/4 cup almond flour
1 teaspoon cinnamon
2 tablespoons maple syrup
1 tablespoon butter, softened
1/2 cup raisins
2 tablespoons walnuts, chopped
Directions
Preheat the oven to 350 F.
Cut the top off the apples and remove the core.
In a small bowl, combine the flour, cinnamon, syrup and butter. Mix until well combined. Stir in the raisins and walnuts. Stuff the mixture into the centre of the apples.
Bake uncovered for 30 minutes.
♥ Amy
Adapted from Making it Paleo, serves two
Ingredients
2 Granny smith apples
1/4 cup almond flour
1 teaspoon cinnamon
2 tablespoons maple syrup
1 tablespoon butter, softened
1/2 cup raisins
2 tablespoons walnuts, chopped
Directions
Preheat the oven to 350 F.
Cut the top off the apples and remove the core.
In a small bowl, combine the flour, cinnamon, syrup and butter. Mix until well combined. Stir in the raisins and walnuts. Stuff the mixture into the centre of the apples.
Bake uncovered for 30 minutes.
♥ Amy
Thursday, April 12, 2012
Caramel Apple Tart
Of course, I didn't make salted caramel sauce for no particular reason... I made it to go on a caramel apple tart.
I had previously used this same recipe with peaches but knew that apples and caramel would take it to the next level.
Serves four
I had previously used this same recipe with peaches but knew that apples and caramel would take it to the next level.
Serves four
Ingredients
8 ounces marscapone cheese
8 ounces marscapone cheese
1/3 cup sugar
1 egg
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla extract
4 tablespoons salted carmel sauce, plus more for garnish
5 Macintosh apples, peeled and sliced
Directions
Preheat the oven to 350 F. Line a baking sheet with parchment paper.
In a small bowl, combine the marscapone, sugar, egg, ginger, nutmeg, cinnamon and vanilla. Whisk to combine. Spread the mixture over the puff pastry, maintaining a inch border. Drizzle with caramel.
Arrange the apples over the marscapone. Fold the edge of the puff pastry over the apples.
Bake for 20 minutes or until golden brown.
Drizzle with additional caramel sauce and serve with ice cream.
♥ Amy
4 tablespoons salted carmel sauce, plus more for garnish
5 Macintosh apples, peeled and sliced
Directions
Preheat the oven to 350 F. Line a baking sheet with parchment paper.
In a small bowl, combine the marscapone, sugar, egg, ginger, nutmeg, cinnamon and vanilla. Whisk to combine. Spread the mixture over the puff pastry, maintaining a inch border. Drizzle with caramel.
Arrange the apples over the marscapone. Fold the edge of the puff pastry over the apples.
Bake for 20 minutes or until golden brown.
Drizzle with additional caramel sauce and serve with ice cream.
♥ Amy
Wednesday, February 29, 2012
Sunrise Juice
Makes 2 cups
1 orange
1 grapefruit
3 carrots
Remove stems from carrots and cut as required to fit into the juicer. Peel and quarter orange and grapefruit. Process through juicer according to manufactuer's instructions.
Amy
1 orange
1 grapefruit
3 carrots
Remove stems from carrots and cut as required to fit into the juicer. Peel and quarter orange and grapefruit. Process through juicer according to manufactuer's instructions.
Amy
Thursday, February 2, 2012
Carrot-Apple Juice
By far my favorite juice. We have been going through a bag of carrots and apples a week recently!
Makes 2 cups
2 apples
3 carrots
1/2 slice ginger, optional
Wedge lemon, optional
Remove stems from carrots and beets. Cut the apples and vegetables down as required to fit into the juicer. If desired, add ginger or lemon to the juicer. Process through juicer according to manufactuer's instructions.
Amy
Makes 2 cups
2 apples
3 carrots
1/2 slice ginger, optional
Wedge lemon, optional
Remove stems from carrots and beets. Cut the apples and vegetables down as required to fit into the juicer. If desired, add ginger or lemon to the juicer. Process through juicer according to manufactuer's instructions.
Amy
Saturday, January 21, 2012
A-B-C Juice
We have been putting our juicer to good work and have developed quite a repertoire of recipes.
Makes 2 cups
2 apples
3 carrots
1 beet
Remove stems and cut down as required to fit into the juicer. Process according to manufacturer's instructions.
Serve cold.
Amy
Makes 2 cups
2 apples
3 carrots
1 beet
Remove stems and cut down as required to fit into the juicer. Process according to manufacturer's instructions.
Serve cold.
Amy
Monday, January 16, 2012
Strawberry Frozen Yogurt
I am normally not a fan of strawberry ice cream because most don't really contain strawberries. This recipe is almost entirely strawberries and it is heavenly.
From David Lebowitz, makes 1 litre
1 pound strawberries, fresh or frozen and defrosted
2/3 cup sugar
1 cup plain yogurt
1 teaspoon lemon juice
Toss the strawberries in a bowl with the sugar. Let stand for one or two hours, stirring periodically.
Transfer the strawberries and any juice to a blender. Add the yogurt and lemon juice. Blend until the mixture is smooth. If desired, pass the mixture through a mesh strainer to remove any seeds.
Transfer the strawberry mixture to the ice cream maker. Freeze mixture according to ice cream maker instructions.
Amy
From David Lebowitz, makes 1 litre
1 pound strawberries, fresh or frozen and defrosted
2/3 cup sugar
1 cup plain yogurt
1 teaspoon lemon juice
Toss the strawberries in a bowl with the sugar. Let stand for one or two hours, stirring periodically.
Transfer the strawberries and any juice to a blender. Add the yogurt and lemon juice. Blend until the mixture is smooth. If desired, pass the mixture through a mesh strainer to remove any seeds.
Transfer the strawberry mixture to the ice cream maker. Freeze mixture according to ice cream maker instructions.
Amy
Saturday, December 3, 2011
Pumpkin Puree
I was quite surprised to return home after a five week vacation to find that the tiny pumpkins from our garden had turned beautifully orange and were showing no signs of rot. So I decided to try making my own pumpkin puree. Now I just need to decide what to make with it...
From Martha Stewart
One or more fresh pumpkin
Preheat oven to 400 F. Cut off the pumpkins stem and cut in half lengthwise. Remove the seeds with a spoon. Place the pumpkins on a large baking sheet, cut side down. Roast for about one hour or until tender. Remove from oven and allow to cool.
Pull the skin off the pumpkin or scoop out the inside flesh. Place the pumpkin flesh inside a blender or food processor and blend until smooth.
Line a colander with a double layer of cheesecloth. Transfer the pumpkin puree into the cheesecloth. Allow to drain for at least four hours or until firm.
Store the prepared puree in the refrigerator or freezer.
Amy
Tip: Instead of cheesecloth you can use paint strainer bags that can be purchased from your local paint store. They are typically plastic which means they can be easily washed and reused!
From Martha Stewart
One or more fresh pumpkin
Preheat oven to 400 F. Cut off the pumpkins stem and cut in half lengthwise. Remove the seeds with a spoon. Place the pumpkins on a large baking sheet, cut side down. Roast for about one hour or until tender. Remove from oven and allow to cool.
Pull the skin off the pumpkin or scoop out the inside flesh. Place the pumpkin flesh inside a blender or food processor and blend until smooth.
Line a colander with a double layer of cheesecloth. Transfer the pumpkin puree into the cheesecloth. Allow to drain for at least four hours or until firm.
Store the prepared puree in the refrigerator or freezer.
Amy
Tip: Instead of cheesecloth you can use paint strainer bags that can be purchased from your local paint store. They are typically plastic which means they can be easily washed and reused!
Thursday, November 24, 2011
Baked French Toast
This is a fantastic dish to serve at a brunch because it requires so little work! It can also be prepared the night before allowing the bread to soak up the egg mixture overnight.
Sorry for the lack of photos. I made this for the "crew" the morning we poured our new concrete steps and it disappeared before I could get a picture.
Serves four
1 large sour dough loaf
4 large eggs
1 cup milk
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 tsp vanilla
1 cup blueberries
3 tablespoons raw or brown sugar
Preheat over to 350 F. Grease a 9x12 casserole.
Cut the bread into one inch cubes and place into a large bowl. In a small bowl whisk together the eggs, milk, cinnamon, nutmeg and vanilla. Pour the mixture over top of the bread and stir to ensure all of the bread is well covered.
Transfer to the casserole and top with blueberries and sugar.
Bake for 25 to 30 minutes. Serve hot with your favourite french toast toppings.
Amy
Sorry for the lack of photos. I made this for the "crew" the morning we poured our new concrete steps and it disappeared before I could get a picture.
Serves four
1 large sour dough loaf
4 large eggs
1 cup milk
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 tsp vanilla
1 cup blueberries
3 tablespoons raw or brown sugar
Preheat over to 350 F. Grease a 9x12 casserole.
Cut the bread into one inch cubes and place into a large bowl. In a small bowl whisk together the eggs, milk, cinnamon, nutmeg and vanilla. Pour the mixture over top of the bread and stir to ensure all of the bread is well covered.
Transfer to the casserole and top with blueberries and sugar.
Bake for 25 to 30 minutes. Serve hot with your favourite french toast toppings.
Amy
Wednesday, September 21, 2011
Rhubarb Chutney
Chutneys are one of my favourite condiments and a standard of our fall canning regime. Normally I do peach chutney but this year I was inspired by a recipe I saw for rhubarb chutney.
Chutneys also make an excellent marinade or sauce for grilled chicken.
Adapted from Deanna's Daughter, Makes 8 to 10 Half-Pint Jars
8 cups rhubarb, roughly chopped
6 cups onion, diced
2 cups raisins
4 cups brown sugar
4 cups cider vinegar
2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
3 teaspoons pickling spice
Place the pickling spice into a square of cheese cloth and tie into a bundle. In a large heavy bottomed pot, combine all of the ingredients including the bundle of pickling spice.
Bring to a boil over medium heat, stirring constantly. Simmer for an hour to thicken.
Sterilize and prepare the jars.
Chutneys also make an excellent marinade or sauce for grilled chicken.
Adapted from Deanna's Daughter, Makes 8 to 10 Half-Pint Jars
8 cups rhubarb, roughly chopped
6 cups onion, diced
2 cups raisins
4 cups brown sugar
4 cups cider vinegar
2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
3 teaspoons pickling spice
Place the pickling spice into a square of cheese cloth and tie into a bundle. In a large heavy bottomed pot, combine all of the ingredients including the bundle of pickling spice.
Bring to a boil over medium heat, stirring constantly. Simmer for an hour to thicken.
Sterilize and prepare the jars.
Ladle the hot mixture into the jars, leaving 1/2 inch of head space. Remove any air bubbles. Wipe the rims and seal the lids.
Process in a boiling water bath for 10 minutes. Store in a cool, dark place for up to a year.
Amy
Saturday, September 17, 2011
Date & Nut (Lara) Bars
This homemade version of Lara Bars is another one of our staple hiking snacks. So simple to make, only fruit, nuts and spices, but oh so messy! Be prepared for some very sticky fingers.
I make this in big batches at the beginning of the hiking season and then store them in the freezer. Warning, unless you have an industrial strength food processor, do not more than double the recipe.
The possible combinations of fruits and nuts is endless. You can also add cocoa powder or bittersweet chocolate to the mix.
Makes two bars
1/4 cup dates, pitted and roughly chopped
1/4 cup dried cherries, cranberries, raisins
1/3 cup pecans, almonds, peanuts or walnuts
1/8 teaspoon cinnamon
Add the dates and cherries to a food processor. Pulse until the fruit has formed a paste. Transfer the paste to a bowl and set aside.
Add the nuts to the food processor and pulse until finely chopped.
Add the nuts to the fruit paste along with the cinnamon.
Use your fingers to knead the nuts and fruit until well combined.
Wrap in plastic wrap and store in the refrigerator or freezer.
I make this in big batches at the beginning of the hiking season and then store them in the freezer. Warning, unless you have an industrial strength food processor, do not more than double the recipe.
The possible combinations of fruits and nuts is endless. You can also add cocoa powder or bittersweet chocolate to the mix.
Makes two bars
1/4 cup dates, pitted and roughly chopped
1/4 cup dried cherries, cranberries, raisins
1/3 cup pecans, almonds, peanuts or walnuts
1/8 teaspoon cinnamon
Add the dates and cherries to a food processor. Pulse until the fruit has formed a paste. Transfer the paste to a bowl and set aside.
Add the nuts to the food processor and pulse until finely chopped.
Add the nuts to the fruit paste along with the cinnamon.
Use your fingers to knead the nuts and fruit until well combined.
Divide the the mixture in half and form into rectangular bars.
Wrap in plastic wrap and store in the refrigerator or freezer.
Amy
Sunday, September 4, 2011
Fruit Leather
You can tell it has been a busy summer when I am only now getting around to posting all of our favourite trail foods...
Fruit leather can be made in any flavour combination you can dream up. This year I made mango-lime-coconut, blueberry-mint and strawberry.
From Backcountry Cooking; From Pack to Plate in 10 Minutes by Dorcas S. Miller
24 ounces applesauce
16 ounces fruit of choice
Prepare the food dehydrator trays or cookie sheets by lining with plastic wrap.
Puree the applesauce and fruit in a blender until smooth. Spread over the prepared trays in 1/8 to 1/4 inch thick layers.
Dry at 135 degrees until the mixture is completely dry and leathery. Drying time will range from 8 to 20 hours. Remove from tray and cut into individual portions.
Package in plastic wrap or sandwich bags. Store in refrigerator.
Amy
Fruit leather can be made in any flavour combination you can dream up. This year I made mango-lime-coconut, blueberry-mint and strawberry.
From Backcountry Cooking; From Pack to Plate in 10 Minutes by Dorcas S. Miller
24 ounces applesauce
16 ounces fruit of choice
Prepare the food dehydrator trays or cookie sheets by lining with plastic wrap.
Puree the applesauce and fruit in a blender until smooth. Spread over the prepared trays in 1/8 to 1/4 inch thick layers.
Dry at 135 degrees until the mixture is completely dry and leathery. Drying time will range from 8 to 20 hours. Remove from tray and cut into individual portions.
Package in plastic wrap or sandwich bags. Store in refrigerator.
Amy
Thursday, September 1, 2011
Lemon Cupcakes with Citrus Cream Cheese Frosting
These cupcakes were quite the hit at Shauna's shower - so much so that I never even got to taste one myself!
Adapted from Cupcake Blog, makes 24 cupcakes
1 tablespoon lemon or orange zest
1 tablespoon lemon or orange juice, plus more to taste
3 to 4 cups icing sugar
Food colouring
Preheat the over to 350 F.
In the bowl of a stand mixer, beat the butter on high for 30 seconds or until soft. Add the sugar and beat on medium high speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating for 30 seconds between each egg.
In a separate bowl, whisk together the flour, baking powder and salt. Add about a third of the dry mixture to the mixing bowl and beat to combine. Add half of the milk to the mixing bowl and beat to combine. Continue alternating adding the wet and dry ingredients to the mixer. Add the lemon juice and lemon jest and beat to combine.
Use a cookie scoop to transfer the batter into a lined muffin tin. Bake for 25 minutes or until a cake tester comes out clean.
Allow to cool completely before frosting.
To make the frosting, beat the butter on high for 30 seconds in the stand mixer or until soft. Add the cream cheese and beat until softened. Add about 2 cups of icing sugar along with the citrus juice and zest and beat on high until combined. Continuing adding the sugar until the desired consistency is reached. Add the food colouring and mix in well.
Frost the cupcakes with the top of your choice.
Amy
Adapted from Cupcake Blog, makes 24 cupcakes
2 sticks (1 cup) butter, softened
2 cups sugar
4 eggs
2-3/4 cups flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup milk
1/4 cup lemon juice
zest of one lemon
1/2 stick butter, softened
8 ounce package cream cheese, softened1 tablespoon lemon or orange zest
1 tablespoon lemon or orange juice, plus more to taste
3 to 4 cups icing sugar
Food colouring
Preheat the over to 350 F.
In the bowl of a stand mixer, beat the butter on high for 30 seconds or until soft. Add the sugar and beat on medium high speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating for 30 seconds between each egg.
In a separate bowl, whisk together the flour, baking powder and salt. Add about a third of the dry mixture to the mixing bowl and beat to combine. Add half of the milk to the mixing bowl and beat to combine. Continue alternating adding the wet and dry ingredients to the mixer. Add the lemon juice and lemon jest and beat to combine.
Use a cookie scoop to transfer the batter into a lined muffin tin. Bake for 25 minutes or until a cake tester comes out clean.
Allow to cool completely before frosting.
To make the frosting, beat the butter on high for 30 seconds in the stand mixer or until soft. Add the cream cheese and beat until softened. Add about 2 cups of icing sugar along with the citrus juice and zest and beat on high until combined. Continuing adding the sugar until the desired consistency is reached. Add the food colouring and mix in well.
Frost the cupcakes with the top of your choice.
Amy
Friday, August 12, 2011
Strawberry Cake
This cake breaks all of the rules in our house - flour, sugar, red food dye... I did eliminate the imitation strawberry flavour from the original recipe but more because I couldn't be bothered to search the grocery store for it when I already have a killer fresh strawberry frosting recipe.
But I had good reason to break the rules... David's birthday!
Anyone who knows David knows he loves all things Superman so when I stumbled across a Superman cake pan on etsy, I knew I just had to make it for him. The pan has been hiding the basement for a couple of months now and thankfully he worked three shifts right before his birthday to give me enough time to make it without him seeing it.
I couldn't have been happier with the results.
Adapted from Lottie + Doof, makes 2 9" round cakes (or one Superman!)
3 cups flour, plus more for pans
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup seedless strawberry jam
Red food coloring, optional
1 3/4 cups sugar
1 cup canola oil
1 teaspoon vanilla extract
3 eggs
1 cup unsalted butter, softened, plus more for pans
8 ounces cream cheese, softened
Red food coloring, optional
1 pound icing sugar, sifted
1 teaspoon strawberry extract or 1/4 cup fresh strawberries, pureed
Preheat oven to 350°. Grease two 9″ round cake pans with butter and coat well with flour, set aside.
Whisk together flour, baking powder and salt in a medium bowl. In a separate bowl, whisk together milk, jam and food coloring.
With a stand mixer, beat together sugar, oil, vanilla and eggs on medium-high speed until smooth, about 3 minutes. Alternately add dry and wet ingredients to sugar mixture, beginning and ending with dry mix until combined.
Divide the batter between the prepared pans. Bake until a toothpick inserted in the middle of cakes comes out clean, about 40 minutes.
Let cool 10 minutes before removing from pan. Allow to cool completely before icing.
In the stand mixer bowl, beat butter and cream cheese on high speed until smooth and fluffy, about 2 minutes. Add the food coloring, 3 cups of icing sugar and strawberry extract or puree and beat until smooth. If fresh strawberries are used, more sugar will be required. Continue to add icing sugar until the desired consistency is reached.
Apply the icing to the cake and refrigerate for 1 hour before serving.
Amy
But I had good reason to break the rules... David's birthday!
Anyone who knows David knows he loves all things Superman so when I stumbled across a Superman cake pan on etsy, I knew I just had to make it for him. The pan has been hiding the basement for a couple of months now and thankfully he worked three shifts right before his birthday to give me enough time to make it without him seeing it.
I couldn't have been happier with the results.
Adapted from Lottie + Doof, makes 2 9" round cakes (or one Superman!)
3 cups flour, plus more for pans
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup seedless strawberry jam
Red food coloring, optional
1 3/4 cups sugar
1 cup canola oil
1 teaspoon vanilla extract
3 eggs
1 cup unsalted butter, softened, plus more for pans
8 ounces cream cheese, softened
Red food coloring, optional
1 pound icing sugar, sifted
1 teaspoon strawberry extract or 1/4 cup fresh strawberries, pureed
Preheat oven to 350°. Grease two 9″ round cake pans with butter and coat well with flour, set aside.
Whisk together flour, baking powder and salt in a medium bowl. In a separate bowl, whisk together milk, jam and food coloring.
With a stand mixer, beat together sugar, oil, vanilla and eggs on medium-high speed until smooth, about 3 minutes. Alternately add dry and wet ingredients to sugar mixture, beginning and ending with dry mix until combined.
Divide the batter between the prepared pans. Bake until a toothpick inserted in the middle of cakes comes out clean, about 40 minutes.
Let cool 10 minutes before removing from pan. Allow to cool completely before icing.
In the stand mixer bowl, beat butter and cream cheese on high speed until smooth and fluffy, about 2 minutes. Add the food coloring, 3 cups of icing sugar and strawberry extract or puree and beat until smooth. If fresh strawberries are used, more sugar will be required. Continue to add icing sugar until the desired consistency is reached.
Apply the icing to the cake and refrigerate for 1 hour before serving.
Amy
Tuesday, August 2, 2011
Watermelon Feta Mint Salad
A savory watermelon salad? Yes I know it sounds weird but trust me. This recipe is a pleasant surprise...
Adapted from Cook Eat Love, serves four
1 seedless watermelon
4 ounces feta cheese
1 cup fresh mint
1/4 cup olive oil
1/4 cup balsamic vinegar
fresh ground pepper
Remove the rind from the watermelon and chop into cubes. Cube the feta cheese. Roughly chop the mint.
Add all of the ingredients to a large bowl and toss to combine.
Enjoy!
Amy
Adapted from Cook Eat Love, serves four
1 seedless watermelon
4 ounces feta cheese
1 cup fresh mint
1/4 cup olive oil
1/4 cup balsamic vinegar
fresh ground pepper
Remove the rind from the watermelon and chop into cubes. Cube the feta cheese. Roughly chop the mint.
Add all of the ingredients to a large bowl and toss to combine.
Enjoy!
Amy
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