Blog – Recipes

Peachy Chicken

The original Peachy Chicken recipe has been printed on the back of the Heinz Malt Vinegar bottle for many years. Peaches paired with chicken just go together extremely well. The chicken cooked in peach sauce just melts in your mouth and the sauce itself has a sweet & sour flavor that is just amazing.

Malt vinegar transforms simple baked chicken into something incredibly special! Made from malted grains of barley, malt vinegar has a tart flavor and can help to enhance the flavors of other foods it is paired with. It is best known for topping fish and chips.

Malt vinegar is produced from the same grains that are used for making beer, and so it has a similar lemony, nutty, and caramel flavor profile as malted ale. It can range in color from light to dark brown while some distilled varieties are clear.

Usually found in condiment or bakery aisles at the grocery store, it’s become a culinary mainstay in British and Canadian cuisines.

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 Peachy Chicken
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Course Main Dish
Cuisine North American
Keyword peachy chicken
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Ingredients
Course Main Dish
Cuisine North American
Keyword peachy chicken
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In a large skillet, brown the chicken thighs, onion & garlic in the oil.
  2. Combine the reserved peach juice, orange juice concentrate, vinegar, brown sugar, red pepper flakes (if using), basil, salt, cloves, cinnamon & pepper. Pour over browned chicken mixture. Cover & simmer 25-30 minutes or until chicken is cooked through.
  3. Add peaches; heat. Combine cornstarch & water; stir into sauce. Heat, stirring, until sauce is thickened.
  4. Serve chicken & sauce over rice.
Recipe Notes

• If malt vinegar is not available, try using apple cider vinegar as a substitute.

Individual Tomato Onion Galettes

The galette is a perfect example of France’s time-honored relationship with baking. No other country has taken the simple combination of flour, dairy and heat to create such a varied range of delicious dishes, both sweet and savory. Originating in Norman times – when it was known as a gale – the term simply refers to a ‘flat cake’. Over time (and depending on what part of France you’re in), it’s become a catchall term for a variety of different sweet and savory bakes. Some may be more well-known than others, but the one thing they all have in common is that they’re flat, round and quintessentially French.

Savory galettes are a versatile and rustic form of tart, distinguished by their free-form crust that encases a variety of savory fillings. Unlike traditional tarts or pies, galettes are made by folding the edges of a single sheet of dough over the filling, leaving the center exposed. Galettes can be served in individual portions. This means that the crust-to-filling ratio is better than a slice from a larger galette. 

Brion & I enjoyed these tasty little galettes with some roasted pork chops.

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 Individual Tomato Onion Galettes
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Cuisine French
Keyword individual tomato onion galettes
Servings
Ingredients
Crust
Filling
Cuisine French
Keyword individual tomato onion galettes
Servings
Ingredients
Crust
Filling
Votes: 1
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Instructions
Crust
  1. Preheat oven to 400 F.
  2. Whisk together flour, cornmeal, parmesan, oregano, salt & pepper. Add the water & oil & mix until combined. Pat into a disk & wrap in plastic wrap. Place in refrigerator for 1/2 an hour.
Filling
  1. Sauté onions in olive oil until they are golden brown & caramelized. Slice tomatoes & grate cheese for sprinkling. Set aside.
Assembly
  1. Lightly flour work surface. Divide crust into 4 pieces. Roll each one into about a 6-inch diameter. Press into 4 individual tart pans.
  2. Spread onions into bottom of shell. Fan the tomatoes on top of the onions then sprinkle with cheese.
  3. Bake for 20-25 minutes, until pastry is golden & crisp & tomatoes are soft. Serve warm.

Strawberry Focaccia Cheese Danish

There is something irresistible about both focaccia and a cheese Danish. Focaccia is a magnificently versatile bread that can be enjoyed in a myriad of ways. Today’s blog recipe is a new take on an old favorite, this modern riff on the cheese Danish skips the complicated layered dough of the original for a simple focaccia dough. And rather than forming individual pastries, it’s baked in a 14 x 4-inch pan and cut into rectangles. 

Some say the key to a great Danish is the dough and filling, and that even if the dough isn’t fancy, it should be light, sweet, and fluffy. Others say that the filling is what sets a great Danish apart, and that adding a little lemon juice and vanilla can make a big difference.

The history of the cheese Danish is a mix of multiple theories and events that took place in various European countries: 

  • French origins

According to one story, the pastry was invented by a French baker named Claudius Gelee who accidentally left out butter while making dough. To hide his mistake, he folded butter into the dough, resulting in a light and successful pastry. 

  • Austrian influence

In the mid-1800s, Danish bakery owners hired Austrian bakers to replace striking workers. The Austrian bakers brought with them their own recipes, including the Viennese lamination technique, which is used to create the pastry’s layers. The Danes called the pastry ‘wienerbrø’ (Vienna bread). 

  • Danish adoption

Danish bakers adapted the Austrian recipes to their own tastes by adding more egg and fat. The pastry became popular in Denmark and is now known as the Danish pastry. 

Focaccia dough is typically made with flour, yeast, water, salt, and olive oil. Some recipes add eggs to make the dough richer as I’m doing here today. Sweet focaccia can be made with a variety of flavors, such as cinnamon, apple, or rhubarb. This strawberry version has the characteristic soft, chewy interior of focaccia with a sweet ‘Danish’ pastry topping.

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 Strawberry Focaccia Cheese Danish
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Course dessert
Keyword strawberry focaccia cheese Danish
Servings
Ingredients
Strawberry Topping
Cream Cheese Topping
Focaccia
Course dessert
Keyword strawberry focaccia cheese Danish
Servings
Ingredients
Strawberry Topping
Cream Cheese Topping
Focaccia
Votes: 1
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Instructions
Strawberry Topping
  1. In a saucepan, combine strawberries & sugar & place them over medium heat. Cook while stirring until the sugar has melted into a thin strawberry syrup & berries still have some shape. Remove from heat & allow to cool.
Cream Cheese Filling
  1. In a small bowl, place cream cheese, sugar, milk & lemon zest & beat together until smooth. Set aside.
Focaccia
  1. In a bowl, combine 3/4 cup lukewarm water with the pinch of sugar. Sprinkle with yeast & let stand for about 5 minutes until foamy.
  2. In another bowl, combine flour, salt & 1 tsp sugar. When yeast is foamy, whisk in 2 Tbsp olive oil then add flour mixture combining with a fork. Place shaggy dough on a work surface & knead for about 3 minutes until soft & elastic.
  3. Oil bowl & place dough in it. Cover with plastic wrap & a tea towel & let rise in a warm place until doubled in bulk,
Assembly
  1. Preheat oven to 375 F.
  2. On an OILED work surface, roll out dough to about a 15 x 5-inch size. Transfer to a 14 x 4-inch baking pan. Press gently into pan.
  3. Using a spatula, cover dough with cream cheese filling. Next, top with strawberry filing, slightly swirling into cream cheese.
  4. Bake until sides are golden brown, about 25 minutes. Allow to cool in pan for about 5-10 minutes then remove from pan with a long metal spatula. Transfer to a wire rack to cool further. Slice & serve.
Recipe Notes
  •  

Yaki Udon w/ Shrimp

Yaki Udon is a wok-fried Japanese udon noodle dish. Born from postwar ingenuity, Yaki Udon (literally ‘fried udon’) is a celebrated Japanese stir-fry dish with a history rooted in the resourcefulness of the mid-1940s. 

The dish’s creation is widely attributed to a small restaurant named Darumado in Kokura (modern-day Kitakyushu), shortly after World War II.  In 1945, food was scarce across Japan. The owner of Darumado wanted to serve yakisoba (fried buckwheat noodles), but proper soba noodles were unavailable due to rationing and shortages, so he decided to use dried udon noodles (which were more readily available) as a substitute for the missing soba.

The improvised dish, stir-fried with meat and vegetables in a soy-based sauce, was an instant hit with locals and eventually became a staple of the region. 

While the original version used dried noodles, modern yaki udon is typically made with thick, chewy fresh or frozen udon noodles. Over the decades, it evolved from a ‘desperation’ meal into a popular Japanese pub snack and a standard festival street food.

Shrimp yaki udon is a staple of Japanese comfort food and a global favorite primarily because of its combination of fast, one-pan preparation, addictive textures, and a savory, rich flavor profile that is both comforting and customizable.

Just recently I’ve started incorporating these unique udon noodles into some of our meals and we really have enjoyed them.

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 Yaki Udon w/ Shrimp
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Course Main Dish
Cuisine Japan
Keyword yaki udon w/ shrimp
Servings
Ingredients
Shrimp Marinade
Sauce
Stir Fry
Course Main Dish
Cuisine Japan
Keyword yaki udon w/ shrimp
Servings
Ingredients
Shrimp Marinade
Sauce
Stir Fry
Votes: 1
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Instructions
Shrimp
  1. Marinate shrimp in a bowl & set aside.
Sauce
  1. Whish together stir-fry sauce ingredients in a small bowl & set aside.
Udon Noodles
  1. Place udon noodles in a bowl & fill it with hot or boiling water. Let noodles sit until they are easy to detangle. Then drain & set aside.
Cooking
  1. Preheat half of the vegetable oil in a saucepan over medium heat. Sear the shrimp until they are cooked through (5-8 minutes depending on the size). Remove them from the pan & set aside.
  2. Add more oil to the pan & sauté garlic & green onions until fragrant. Add the cabbage, carrots, mushrooms & peas. Sauté until vegetables start to soften.
  3. Add the udon noodles, cooked shrimp & stir-fry sauce to the pan, Toss & sauté for another 2-3 minutes. Serve.

Pork Tenderloin in Mushroom Sauce w/ Pasta

Pork tenderloin has always been one of my favorite cuts of meat. One of the easiest ways to transform everyday pork into a special occasion main dish. It’s the best part of a pork chop without bone or fat and has that melt-in-your-mouth tenderness.

While the tenderloin is highly valued for its gentle texture, they are often sold with a stretch of membrane called the silver skin as well as some extra fat. It can be helpful to leave some of the fat on this extra-lean cut of meat for flavor, but the silver skin is going to be nothing but trouble.

Not only will this membrane remain tough after it’s cooked and ruin the tenderloin’s texture, but it will also cause it to buckle and cook unevenly. That buckling occurs when fat, or in this case tissue, cooks and shrinks at a different rate than the meat causing it to become oddly shaped. The best way to deal with this is to simply slip a thin-bladed knife under the membrane and gently slice it away from the meat. Repeat this until every bit of the silver skin is removed completely from the meat.

Serving pork with pasta is a comforting and simple dish perfect for any night of the week.

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 Pork Tenderloin in Mushroom Sauce w/ Pasta
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Cuisine Canadian
Keyword pork tenderloin in mushroom sauce w/ pasta
Servings
Ingredients
Pork Tenderloin
Mushroom Sauce
Pasta
Cuisine Canadian
Keyword pork tenderloin in mushroom sauce w/ pasta
Servings
Ingredients
Pork Tenderloin
Mushroom Sauce
Pasta
Votes: 1
Rating: 5
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Instructions
Pork Tenderloin
  1. Slice pork tenderloin into several medallions, about 1-inch thick. On a large plate or use a zip lock bag, mix flour, garlic powder, onion powder, paprika, & salt/pepper. Dredge pork medallions in seasoned flour & sear them in light olive oil on medium-high heat until golden brown. Set aside to a warm place.
Mushroom Sauce
  1. Reduce heat to medium, add butter & light olive oil. Add sliced onion & mushrooms to the pan. Sauté until mushrooms are browned & onions are caramelized.
  2. Add garlic & cook for a minute. Add 2 tablespoons of flour & mix well. Add vegetable broth, ­scraping up all the bits in the bottom of the pan. Stir in cream cheese (or your choice of dairy).
  3. Return cooked pork to the pan & simmer for 1 – 2 minutes until the sauce thickens into a gravy consistency (it will thicken more as you serve). Adjust salt & pepper, to taste.
  4. Cook your choice of pasta according to the directions on the package. Add to the pan & mix with creamy mushroom sauce.
  5. Garnish with chives, thyme, dill, or fresh parsley if you wish. Serve.

Raspberry Cheesecakes

I realize raspberry season in our part of the country is still a number of months away. I still see nothing wrong with using some of those frozen ones from last year’s crop. If there’s one thing I love, it’s an easy dessert that is still totally delicious. Combining raspberries and cream cheese is a match made in heaven. 

Vividly pink and exquisitely perfumed makes raspberries so hard to resist. I think I’ve tried to use them in everything imaginable. For one company event some years ago, I was trying to come up with a sauce that would take my cream puffs to the ‘next level’. I decided to put some Chambord raspberry liqueur in it. Chambord is created using black and red raspberries, vanilla, citrus peel, honey and hints of fragrant herbs. I definitely could say I think I ‘nailed it’ with that raspberry drizzle.

Although the red raspberries seem to be the most popular and well known, I have tasted the gold ones as well. Fall Gold raspberries ripen in the late part of the season, becoming very large and sweet. If you get a chance, they are certainly worth trying.

It seems strange that raspberries are actually a member of the rose ‘family’ and not considered a true berry. Regardless, they are certainly delicious to eat and always give such great eye appeal to everything they are used in. Cheesecake has become such a global favorite, you might say, it’s a work of art that comes easily.

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 Raspberry Cheesecakes
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Keyword raspberry cheesecakes
Servings
MINIS
Ingredients
Base
Filling
Toppings
Keyword raspberry cheesecakes
Servings
MINIS
Ingredients
Base
Filling
Toppings
Votes: 1
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Instructions
Base
  1. Preheat oven to 350 F. Have 2 mini 12-cup cheesecake pans available (the ones with the removable bottoms) OR use a 12 count cupcake pan with cupcake liners. Set aside.
  2. In a small mixing bowl, combine the graham cracker crumbs, sugar & melted butter. Mix until a crumby mixture forms. Evenly distribute the mixture into either 24 mini cheesecake pan cups or 12 regular paper lined cupcake cups & press firmly into an even layer.
  3. Bake the graham cracker crusts for 5 minutes. Remove the baked crusts from the oven & let cool while you make the filling.
Filling
  1. Add the frozen raspberries to a medium saucepan. Let the berries simmer for about 5 minutes, stirring occasionally, until the berries break & begin to dissolve into a syrup.
  2. Remove from the heat & strain the berries to remove the seeds. Allow the syrup to chill in the refrigerator until ready to use.
  3. In a large mixing bowl, beat the cream cheese & sugar until smooth. Add the sour cream, vanilla & raspberry syrup (reserve a small amount to use when decorating baked cheesecakes if you wish). Mix until completely combined.
  4. Add the eggs & mix again just until combined.
  5. Evenly distribute the cheesecake filling into pans of choice. Bake for 20-25 minutes, or until the centers are still slightly jiggly but not runny.
  6. Remove from the oven & allow to cool at room temperature. Move to the fridge & let them chill for at least 2 hours before removing from pans & papers.
  7. If desired, top with whipped cream, some reserved syrup & fresh raspberries before serving.

Hot Roast Beef Sandwiches w/ Onion Jam

CELEBRATING MAY LONG WEEK-END!

This distinctly Canadian holiday serves as the official marker to end winter. Even if the date marks the informal start of summer, you could be planning for a backyard barbecue or an impromptu indoor shut-in due to an array of snow, sleet, rain or hail.

But for Canadians, it is a good excuse to celebrate the beginning of the summer season. Canadians jokingly refer to ‘Victoria Day’ as May ‘two-four’ day. This is an inside joke which refers to a case of beer, containing 24 cans. For most Canadians, this is the first warm-ish long weekend since Easter, so they head to campsites armed with a 24 case of beer. Although we hang on to the Victoria Day name for old times’ sake, somehow it seems we are really celebrating the beginning of the summer season.  May ‘two-four’ is probably the more accurate moniker.

Hot roast beef sandwiches with onion jam are perfect for today. They will work if you are outside or indoors. Layers of shaved roast beef are piled on top of garlic rolls and topped with melted mozzarella and a homemade sticky-sweet onion jam. The onion jam used for this roast beef sandwich just takes it to the next level!

Onion jam is an extremely versatile condiment that can be used in many ways such as a spread on crackers or crostini, as a pizza topping, in salad dressings, or as a complement to roasted vegetables. You can also add it to mini tarts and puff pastry appetizers, your favorite burger patty, a cheese board, or as a topping for both a tart and focaccia or swirl it into macaroni and cheese. 

Its unique flavor can be sweet and savory and can include a variety of flavors like red wine vinegar, balsamic vinegar, black pepper, lemon juice, and lemon zest. In terms of consistency, it is not unlike a fruit preserve, as the pieces of diced onion are intact and still look like an onion and it is spoon able just like a fruit preserve.

Enjoy your holiday weekend to the fullest!

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 Hot Roast Beef Sandwiches w/ Onion Jam
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Course Lunch
Cuisine Canadian
Keyword hot roast beef buns w/ onion jam
Servings
Ingredients
For the Garlic 'Bread'
Onion Jam
For the Sandwiches
Course Lunch
Cuisine Canadian
Keyword hot roast beef buns w/ onion jam
Servings
Ingredients
For the Garlic 'Bread'
Onion Jam
For the Sandwiches
Votes: 1
Rating: 5
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Instructions
Garlic/Cheese 'Bread'
  1. Sauté the garlic in the butter & oil for 2-3 minutes over medium-low heat or until fragrant. Turn off the heat & add in the crushed red pepper flakes & parsley along with a pinch of salt (to taste).
  2. Lay bread slices out on work surface & distribute the garlic butter over all. Sprinkle with the Pecorino. Set aside.
Onion Jam
  1. Sauté the onions in olive oil over medium heat until golden (about 15 minutes). Add the salt, sugar, balsamic vinegar & thyme. Cook for another 10 minutes or until the jam has thickened. Taste & adjust salt, pepper & sugar levels to taste. Pour the jam into a bowl & set aside.
Sandwich Assembly
  1. Preheat panini grill to 350 F.
  2. Divide roast beef into 4 portions & place on 4 of the slices of garlic bread then top with mozzarella, dividing evenly.
  3. Spread the onion jam on top of the mozzarella then place the remaining 4 slices of garlic bread on top of the sandwich. Grill on a panini grill until golden & slightly crispy.
Recipe Notes

• 3/4 cup of sugar will yield a moderately sweet onion jam. Feel free to use more or less sugar to taste.

Poor Man’s Lobster

I’m not sure about you, but lobster is a rare treat in our household because it’s so expensive. ‘Poor Mans Lobster’ with melted butter is a dish that is made with white fish, so it tastes just like lobster, but it doesn’t cost a fortune. 

When the first European settlers reached North America, lobsters were so plentiful that they would reportedly wash ashore in piles up to 2 feet high. Their bounty made them a precious source of sustenance during hard times—and gave them a lowbrow reputation as the poor man’s protein. Instead of this leading to seafood festivals and celebrations like the clambake, colonists were just super embarrassed by all of, what they called ‘the ‘cockroaches of the sea’. These hard-shelled creatures were even used as fertilizer and fish bait because there were just so many around. Dirt-cheap because they were so copious, lobsters were routinely fed to prisoners, apprentices, slaves and children during the colonial era and beyond.

However, all this started to change in the mid 1800’s because of canned food and trains. Lobster actually became one of the most popular canned products on the market. Later, during World War II, canned lobster was used to feed soldiers. 

Once railroad transportation began to make travel easier, more and more people began to experience the taste for lobster. Thanks to the cheap price tag and the copious quantities, lobster was served on passenger trains. Passengers were intrigued by the dish and word began to spread about the rediscovered cuisine.

Before long, demand and prices for lobster both increased, as the crustacean was ultimately rebranded by the North American population from a food for the poor to a far more decadent dish.

Today, poor man’s lobster refers to a dish made of white fish, cooked in the style of lobster, mimicking many of the similar flavors. Once simmered in boiling water, dipped in butter, with a squeeze of lemon, it takes on a taste like cooked lobster.

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 Poor Man's Lobster
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Course Main Dish
Cuisine North American
Keyword poor man's lobster
Servings
Ingredients
Course Main Dish
Cuisine North American
Keyword poor man's lobster
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat broiler.
  2. In a bowl, mix together water, sugar & salt then add to a large skillet.
  3. Place fish filets in the skillet & bring to a gentle simmer. Cook the cod by avoiding a hard boil during the poaching step. Keep the water at a gentle simmer & watch the cooking time closely ... overcooking is the main cause of rubbery fish.
  4. After poaching, transfer the cod to a baking sheet, brush with some melted butter & season with paprika.
  5. Broil for about 7 minutes on low until fish flakes easily with a fork.
  6. Brush with more butter & juice from the lemon & serve.
  7. This meal is nice served with broccoli or green beans & roasted potatoes or rice. We added some 'Cheddar Bay Bread' as well.

Stuffed Mushroom Casserole

Revisiting Stuffed Mushrooms!

I’m sure the appeal of mushrooms isn’t for everyone. Brion & I love that earthy taste. There is hardly anything you can’t use mushrooms in from appetizers to main course.

I remember when I was growing up on the farm, we would sometimes find edible mushrooms especially on humid days. My father had an area where hay bales were kept for feeding the cattle in the winter. It seemed this was where these mushrooms would pop up. There was never any great amount — just enough so we each had a taste. My mother would fry them in butter, and they were so good.

When it comes to party appetizers, stuffed mushrooms have to be one of the all-time favorites. Earthy, buttery mushrooms filled with creamy cheese and topped off with crispy breadcrumbs… what’s not to love? Really, the only thing I don’t love about this appetizer is the assembly. But, you can save yourself the hassle of stuffing individual mushrooms and make this casserole instead. You get all the flavors of the classic dish with a fraction of the prep time.

I always love a good recipe shortcut, and this delicious stuffed mushroom casserole transforms this classic appetizer into a super easy casserole!

Earthy mushrooms are harmonized with creamy cheeses, aromatic garlic, and crispy breadcrumbs for the ultimate stuffed mushroom ‘casserole‘ experience.

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 Stuffed Mushroom Casserole
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Course Main Dish
Keyword stuffed mushroom casserole
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Ingredients
Course Main Dish
Keyword stuffed mushroom casserole
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F.
  2. In a large saucepan, warm oil over medium heat. Place quartered mushrooms & sliced leeks in the saucepan. Season with salt & pepper. Saute until veggies are softened & most of the moisture has evaporated, approximately 7-9 minutes.
  3. Add garlic & sauté about 1 more minute. Add cream cheese, stirring until mushrooms are uniformly coated with the melting cheese.
  4. Remove saucepan from heat & mix in mozzarella, 1/2 cup breadcrumbs & 1/4 cup parmesan cheese. After combining, transfer the mixture into a lightly greased 8 X 8-inch baking dish, ensuring even distribution.
  5. In a separate small bowl, combine finely chopped parsley, melted butter, remaining parmesan & breadcrumbs. Once mixed, evenly sprinkle this topping over the mushroom mixture.
  6. Bake until breadcrumb topping is golden, about 25-30 minutes.

Rhubarb Carrot Cake

CELEBRATING MOTHER’S DAY!

Here in Canada, we set aside the second Sunday in May to honor our mother’s with expressions of love and gratitude.

As I grow older, I realize how many ways I unconsciously emulate my mother. I loved everything about her and as a kid I could never imagine life without her. But in the natural sequence of events, that’s not how it works. I guess along with many other things, I’m grateful for the fact that she was there through my childhood. She passed away at the age of sixty and although she is no longer on this earth, her wonderful memory will live on in our hearts forever.

We are fortunate to still have Brion’s mother, Dolores. We have been able to spend a bit of time with her recently, which was so precious.

This blog is especially to honor: the special memories of my mother for her endless giving of selfless love – my mother-in-law, Dolores, for her kind ways and raising that ‘special’ man I love sharing my life with –my sister Loretta who passed away 3 years ago and to my sisters, Marilyn & Rita, who give so much of themselves to be the great mom’s they are.

In honor of these special women, I’d like to post something to ‘celebrate’ this day. My choice this year is a rhubarb carrot cake with rhubarb cream cheese frosting.

Rhubarb has been a staple in Canadian history since the days of early European settlement, valued for its hardiness, versatility, and medicinal properties. Rhubarb was a reliable perennial for homesteaders and pioneers due to its ability to thrive in Canada’s cold climate. When the homesteaders moved on, and their farms crumbled back into the ground, the rhubarb patch often persisted. The same is true of modern-day cities; every time a house in an older neighborhood is demolished, the rhubarb often remains. The distinctive plants that remain on abandoned farmsteads across the country are a testament to this hardy heritage.

I recall with fond memory, my mother having at least six huge rhubarb plants that bordered her large produce garden on our family farm. At that time I really didn’t take a lot of interest in them, they were just always there and grew huge without anything more than rain and sunshine. Now, of course I love using rhubarb in everything I can think of, sweet or savory.

Vegetable cakes are great for making the most of the seasons. This recipe for rhubarb carrot cake is a recent, modern fusion of two older dessert traditions: carrot cake and rhubarb cake. The combination likely emerged in the late 20th or early 21st century as bakers experimented with popular seasonal flavors. What makes this rhubarb carrot cake so appealing is how the sweet, earthy carrots balance out the sharp tartness of fresh rhubarb. The carrots add this incredible moisture and natural sweetness, while the rhubarb provides these amazing tangy bursts that keep every bite interesting.

This ‘sophisticated’ cake features winter carrots and the first rhubarb of the year in a marvelous merging of two seasons. Of course, the rhubarb cream cheese frosting is truly ‘the icing on the cake’.

I hope anyone trying this recipe enjoys it as much as Brion & I did.

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 Rhubarb Carrot Cake
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Course dessert
Cuisine Canadian
Keyword rhubarb carrot cake
Servings
Ingredients
Cake
Rhubarb Cream Cheese Frosting
Course dessert
Cuisine Canadian
Keyword rhubarb carrot cake
Servings
Ingredients
Cake
Rhubarb Cream Cheese Frosting
Votes: 1
Rating: 5
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Instructions
Rhubarb Frosting
  1. Combine chopped rhubarb, sugar & a splash of water in a saucepan on medium low heat. Stir regularly until rhubarb reduces. Adjust heat to low & continue stirring for 20 minutes until rhubarb thickens into a jam. Transfer rhubarb jam to a glass bowl & cool in the refrigerator.
  2. Whip butter & cream cheese on high until creamy. Add the rhubarb jam & vanilla to cream cheese mixture. Beat until combined. Add powdered sugar 1/2 a cup at a time & beat until smooth. Refrigerate until ready to use.
Cake
  1. Preheat the oven to 350 F. Butter either a 9 x 13-inch baking pan or 2 round 8-inch cake pans.
  2. In a large bowl, whisk together the eggs, melted butter, sugar, brown sugar & buttermilk.
  3. In a medium bowl, whisk together the flour, baking powder, cinnamon, cardamom, ginger & salt. Add to the egg mixture & blend well. Add the carrots & rhubarb, gently fold until evenly incorporated into the batter. Pour the batter into the prepared pan(s) & bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool.
Assembly
  1. If baking cake in the 2 layer version, spread the bottom of one cake with a bit of the frosting then top it with the other layer. Frost entire cake with remaining rhubarb frosting & decorate as you wish.
Recipe Notes

• Since there is only the two of us, I only used one layer & froze the other one for another time.