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Boursin Chicken

CELEBRATING FAMILY DAY!

Family Day is observed on the third Monday in February in 5 Canadian provinces, where it is a day off for the general population with schools and most businesses being closed. However, there are some provinces where the holiday is named slightly different and is for different reasons. Its timing is said to have been selected to coincide with the American holiday of Presidents Day. About two-thirds of all Canadians will have the day off on Family Day.

Alberta was the first province to adopt Family Day as a statutory holiday in 1990. Family Day was scheduled to fall between New Year’s Day and Good Friday in order to grant another day off between these celebrations as they are approximately three months apart.

Chicken always seems like a family meal to me. Growing up on a farm where there were chickens being raised, that was always my mother’s ‘go-to‘ meal. That’s not to say it wasn’t delicious but definitely she knew every possible way there was to cook chicken I’m sure.

Using Boursin cheese in the sauce for this chicken takes it from your basic meal to something special without any effort at all, giving you more time with family & friends.

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Boursin Chicken
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Course Main Dish
Cuisine American
Keyword Boursin chicken
Servings
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Instructions
  1. Cut the chicken breasts in half lengthwise to get 4 thinner pieces. Season them with the garlic powder and some salt & pepper.
  2. Add the oil and butter to a skillet over medium-high heat and let it heat up for a few minutes. Cook the chicken for about 5-6 minutes/side or until cooked through, then transfer it to a plate.
  3. To the skillet, add the onions and sauté for about 5 minutes or until softened and lightly browned. If the pan seems dry, add a small splash more olive oil.
  4. Add the chicken broth and the Boursin cheese to the skillet. Stir until you've got a smooth sauce. Let it bubble for 5 minutes, then stir in the chopped parsley if using.
  5. Add the chicken (and any plate juices) back into the skillet and let it warm through for a couple of minutes. The sauce should be thicker by now (you can always cook it a bit longer if need be). If it's too thick, you can add another splash of chicken broth.
  6. Season with salt & pepper if needed (I find the sauce fairly salty when using regular broth) and serve immediately.

Strawberry Cheesecake w/ Danish Rum Balls

HAPPY VALENTINES DAY!

In keeping with Valentines Day, I’m pairing the classic duo of strawberry & chocolate today. At some point, in the many years I spent in the commercial food service industry, I learned the history of the iconic Danish Rum Balls or ‘Romkugler’. These legendary little sweets came about due to leftovers and day old cake that Danish bakers couldn’t sell. Even though they did their best to make the right amount of baked goods so that it would all be sold during the day, they always had leftovers which would not be fresh enough to be sold the day after. They came up with an idea to add jam & rum extract to the day old chocolate cake and the classic rum ball was created.

Today, the rum ball is not considered an unwanted leftover or solely made to avoid food waste. Instead, these little ‘cakes’ continue to appear on the present day bakery shelves.

I think these mini rum balls are the perfect compliment to the strawberry cheesecakes. Sweet, but heh …. its Valentines!!

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Strawberry Cheesecake w/ Danish Rum Balls
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MINI CHEESECAKES
Ingredients
Cheesecake
Danish Rum Balls - Makes about 39 mini size
Servings
MINI CHEESECAKES
Ingredients
Cheesecake
Danish Rum Balls - Makes about 39 mini size
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Instructions
Crumb Base
  1. In a small bowl, combine Oreo crumbs, sugar & melted butter (mixture should have the consistency of wet sand). Place 1 1/2 tablespoons in the bottom of each 'cup' of an individual cheesecake pan. Press the mixture down firmly to form the crust.
Cheesecake Batter
  1. Dice 150 gm strawberries. Reserve several strawberries for garnish.
  2. Process strawberries in a food processor slightly; add softened cream cheese, sugar, orange & lemon juices. Continue to process until very smooth.
  3. Soften gelatin in cold water; stir over low heat until dissolved. Beat into cheese mixture.
  4. Divide cheesecake batter between 14 individual 'cups' in cheesecake pan. Refrigerate 4 hours or overnight. Carefully remove cheesecakes from molds.
Mini Rum Balls
  1. In a food processor, process cake until crumbly. Add jam & rum then process until the dough has a uniform consistency.
  2. Roll dough into 1/2 oz. size balls. Refrigerate until chilled for about an hour..
  3. In a double boiler, melt chocolate with shortening, stirring until smooth. Roll balls in chocolate, allowing excess to drip off. Place on a piece of dry wax paper until set.
  4. When ready to serve, top each cheesecake with a rosette of whipped cream & a slice of strawberry garnished with a mint leaf. Serve with a Danish rum ball on the side.
Recipe Notes
  • If you're cheesecake pan only has 12 cups, use a mini muffin pan for the extra two cheesecakes.
  • If you want to increase the strawberry flavor in the cheesecakes add 1/2 tsp Lor Ann strawberry flavor to the batter and for some extra color, a bit of red GEL food coloring.
  • If you wish, don't hesitate to add finely chopped nuts to the rum balls or roll them in chocolate sprinkles.

Oatmeal Freezer Cookies

Oatmeal Cookies are incredibly versatile! Part crispy cookie, part moist cake, the oatmeal cookie is made in a variety of ways: from thin and crispy, to moist and chewy, to even extra sweet or laced with salt. You can customize the classic combination by mixing in different ingredients so you get a completely different flavor than you would expect.

Oatmeal cookies came into North American kitchens by way of the Quaker Oats Company. The original oatmeal cookie recipe was mass distributed in 1908, printed on boxes of rolled oats. Billed as ‘oat cakes’ the recipe called for 3 cups of rolled oats along with butter, sugar, and flour. The oat cakes were an instant hit with homemakers. In 1943, the Quaker Oats company reformulated their recipe, this time using the term ‘oatmeal cookies’. The revised recipe utilized bacon drippings or shortening instead of butter and dried fruits for minimal sugar needs.

The oatmeal cookie recipe released by Quaker Oats has been re-branded twice, re-emerging on oatmeal packages as ‘Famous Oatmeal Cookies’, and as it is known today as ‘Quaker’s Best Oatmeal Cookies’. This oatmeal cookie recipe has earned the distinction of the longest printed recipe on any Quaker Oats products.

Here’s just a few add-ins to bump up the basic recipe if you choose to:

  • Dried fruit: Dates, Apricots, Cherries, Apples, Coconut
  • Nuts: Walnuts, Pecans, Cashews, Peanuts
  • Spices: Cinnamon, Ginger, Nutmeg
  • Chocolate Chunks: White, Milk, Dark

This recipe gives you the option of freezing the dough and baking it later or using it right away. Rolling them in ground flax seed gives them an added bonus in flavor – as if oatmeal cookies could get any better!

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Oatmeal Freezer Cookies
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Course dessert
Cuisine American
Servings
Votes: 2
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Instructions
  1. Whisk both flours, baking powder, baking soda, salt & cardamom in a medium bowl.
  2. Using an electric mixer, beat butter & both sugars on high speed until light & creamy. 2-3 minutes. Add eggs one at a time, beating to blend & scraping down bowl between additions. Beat in vanilla.
  3. Reduce speed to low. Gradually add dry ingredients & mix just until combined. Fold in oatmeal & fruit.
  4. Divide dough between 2 large sheets of parchment paper. Using paper as an aid, roll up each piece of dough into a 1 1/2-inch diameter log. Wrap in plastic; freeze for at least 4 hours up to 3 weeks.
  5. When ready to bake: Preheat oven to 350 F. Unwrap dough & cut into 1/2-inch thick rounds. Roll edges of rounds in ground flax seed. Place 2-inches apart on a parchment paper lined baking sheet.
  6. Bake until edges are golden brown, 15-18 minutes. Transfer to a wire rack; let cool. Store in an airtight container or freeze.
Recipe Notes
  • Any fruit, nuts or seeds should be chopped quite small so your cookies can be sliced frozen. 
  • Rolling the edges in ground flax seed gives them such a nice flavor.

Thai Turkey Pot Stickers

Legend has it that pot stickers were invented by a chef in China’s Imperial Court, who accidentally burnt a batch of dumplings after leaving them on the stove for too long. The overcooked dumplings were burnt on the bottom only, and not on top. With no time to prepare a new batch, the chef served the dumplings with the burnt side on top, announcing that they were his own special creation. To his disbelief, the guests at the court relished these dumplings to the core and enjoyed the combination of a rich filling with a crusty top. After that, chefs started to make their dumplings that way intentionally, and it’s a technique that has persisted in China and everywhere that pot stickers continue to be eaten today.

The term ‘pot sticker’ is an English translation of the Mandarin word ‘guotie,’ which means ‘pot stick’ or ‘pot stickies.’ It is believed that the name originated from the cooking method. When the dumplings are pan-fried, the bottom becomes crispy and sticks to the pan. This method of cooking gives the dumplings a deliciously crispy texture on one side while keeping the filling moist and tender inside.

Although I have made many kinds of dumplings over the years, I have never really given pot stickers to much thought. For some reason today I decided to give them a try and this is what developed. Of course, you might guess, I couldn’t just stick to a tried and true recipe. The end result actually came out not to bad and Brion & I quite enjoyed them.

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Thai Turkey Pot Stickers
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POT STICKERS
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POT STICKERS
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Instructions
Turkey Filling
  1. In a food processor place cabbage, water chestnuts, cilantro & garlic. Process for a couple of seconds until finely chopped. Place in a bowl with ground turkey thighs, shredded carrots, apricot preserves, soy sauce, ginger & red pepper flakes. Refrigerate until ready to use.
Dough
  1. Place flour & salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough.
  2. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic, about 3 to 5 minutes. If dough seems too sticky, sprinkle with a bit more flour, up to an additional 1/2 cup, and continue to knead. Wrap dough ball in plastic, and let it rest for about 30 minutes.
  3. When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 1/2-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
  4. Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground turkey mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming ‘pleats’ along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Loosely cover with plastic wrap. Repeat with remaining dough and filling. Place pot stickers in refrigerator while you are making the sauce/broth.
Sauce/Broth
  1. In a small pot, combine sauce/broth ingredients & simmer for 5 minutes. Add a little bit of the sliced onion & simmer a few more minutes. Remove from heat & set aside.
Frying/Steaming
  1. In a skillet, heat a small amount of oil. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until the bottoms are golden brown, about 2 minutes. Drizzle in some of the sauce/broth and quickly cover the pan; steam for about 6-8 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with remaining sauce.
Recipe Notes
  • I used about 2 teaspoons of filling per pot sticker. This is probably more than a traditional one would have but for us it is a better filling/dough ratio. Do what works for you.

Sweet Red Bean Twists

Red bean bread is a Chinese bakery classic, the quintessential Asian bread. Be it Chinese, Japanese, Korean, or just about any other Southeast Asian and East Asian countries, this bread is a staple. The bread is light, fluffy, slightly sweet and filled with creamy sweet red bean paste.

In many Asian cultures, beans such as red beans, mung beans and black beans are commonly used in desserts. This tradition likely developed due to the availability of beans as a staple food, as well as the natural sweetness and creamy texture they can add to dishes when cooked and sweetened. Beans are also high in protein and fiber, making them a nutritious addition to desserts. Over time, the use of beans in desserts has become a cherished part of Asian culinary traditions, offering a unique and delicious alternative to more common dessert ingredients.

Red bean paste also called adzuki bean paste or anko is prepared by boiling the beans, then mashing or grinding them. At this stage, the paste can be sweetened or left as it is.

Over the years I have used another interesting vegetable known as a purple yam in many breads and desserts which puts me very much in mind of the sweet bean taste. The purple yam is cooked and sweetened like the red bean paste and has a similar texture. It is called Ube halaya and in the Philippine culture it to is a cherished staple.

One of the nice things I found with the red bean paste is if you’re not interested in making your own from scratch it is readily available at the Asian grocery stores in refrigerated packages or tinned. I know red bean isn’t exactly for everyone, but it’s hard to just ignore how well it goes with the Asian fluffy bread. 

Today I’m making some red bean twists with my version of a ‘milk’ bread. For the filling this time, I purchased a tinned chunky red bean paste. It all came together quite nicely and tasted so good!

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Sweet Red Bean Twists
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Course dessert
Cuisine Chinese
Servings
SERVINGS
Ingredients
Course dessert
Cuisine Chinese
Servings
SERVINGS
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In a small bowl, dissolve yeast & 1 tsp sugar in lukewarm milk. Let stand for 5 minutes to allow yeast to activate. In a large bowl, whisk together 2 Tbsp sugar, melted butter, sour cream & egg. Add yeast mixture, stirring to combine.
  2. In another bowl combine flour & salt. Add flour mixture, 1 cup at a time, combining with wet mixture. Once all the flour has been added, knead dough for about 2 minutes until smooth & elastic consistency. Place dough in a greased bowl & cover with plastic wrap & a towel. Allow to rise in a draft free place until doubled in bulk, about an hour.
  3. Punch the risen dough down & divide the dough into 3 equal parts. Lay a piece of parchment paper over the removeable bottom of a 10-inch tart pan on your work surface. Place first portion of the dough on the parchment paper & roll or press out dough the size of the bottom of the tart pan. Carefully spread the circle with half of the bean paste. Roll out the second portion the same size & transfer with your rolling pin to top of the first portion. Carefully spread it with the remaining bean paste.
  4. Roll out the third portion of dough to the same size & place it on top of the other two layers. Pinch the dough around the outer edge to seal. Place a small glass in the center & press down. Cut from outside edge just to the glass, forming 12 wedges.
  5. Remove the glass. Twist each wedge 3-4 times. Tuck edge under. Place bottom of tart pan ( with parchment paper & twists) inside tart pan ring. Cover with plastic wrap & a towel. Allow to rise for about 15-20 minutes.
  6. Preheat oven to 350 F.
  7. Lightly brush twists with a bit of egg wash & sprinkle with black sesame seeds before baking. Bake 25-30 minutes or until golden brown. Remove from pan to a wire cooling rack.
Recipe Notes
  • When you purchase red bean paste, make sure the ingredients do not include maltose. The type that contains maltose is for making mooncakes. It is quite sticky, and it is hard to work with when making red bean bread. 

Bacon & Tomato Boursin Cheese Tart

The smell of bacon alone drifting through the kitchen is enough to make your mouth water but throwing some tomatoes and Boursin cheese into the mix makes an incredible savory tart.

Bacon has been part of the fabric of the North American culture and diet for what seems like forever. It’s added a new level of savory smokiness to sandwiches. It’s been crumbled into bits and sprinkled on salads. It’s even got its own ‘religious’ following. Bacon and tomatoes are versatile ingredients that can be paired with a wide variety of foods to create delicious dishes. Both ingredients have a rich flavor profile that can complement and enhance the taste of other ingredients.

If you’ve never had Boursin, you are definitely missing out. Originating in Normandy, France, Boursin has quite an interesting history. Boursin is perfect for this tart because it has a naturally creamy texture, is relatively easy to spread, and packs a punch of flavor just by using this one ingredient.

Then there’s that convenient, frozen puff pastry… no fuss, no muss and ready when you need it. What’s not to love about golden brown flaky-crisp layers with a rich and buttery flavor?!

So, put it all together and what have you got … an amazingly good savory tart!

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Bacon & Tomato Boursin Cheese Tart
Instructions
  1. In a saucepan, fry bacon. Drain on paper towels & crumble.
  2. In the same saucepan, add onion & sprinkle with some salt. Sauté until almost tender then add mushrooms & cook until moisture is released & evaporated.
  3. Preheat oven to 400 F.
  4. On a sheet of parchment paper, lay out the 2 sheets of puff pastry slightly overlapping about 1/2-inch to form a 16 x 9-inch rectangle (cut off any excess pastry). Press the overlapped seam together with a fork. With a sharp knife, score pastry about 1/2-inch in from edges. With any excess pastry that is left over, cut into thin strips & place around the outside edge to help form a 'lip'.
  5. Spread the Boursin cheese over pastry but NOT on the border. Sprinkle grated cheddar evenly on top.
  6. Top the cheeses with the onion/mushroom mixture. Then add seeded tomato slices & sprinkle with minced garlic. Season with salt, pepper & Italian seasoning. Distribute crumbled bacon over tart evenly. Brush edges of pastry with a bit of egg wash.
  7. Bake for about 30 minutes or until the tart is crisp & golden.

Shrimp Stuffed Salmon Paupiettes

HAPPY NEW YEAR’S DAY!

New Year’s celebrations bring thoughts of new beginnings. People all over the world are preparing traditional foods in hopes of bringing good luck and fortune in 2025. On the list for many: seafood, especially fish. Many believe fish to be a lucky New Year’s food because fish scales resemble coins. Fish also swim in schools, which for many can inspire feelings of abundance. Finally, fish travel forward, representing progress.

In North America the most common type of fish often served on New Year’s is salmon, as the color pink is often used to signify luck. 

For our New Year’s meal, we are having a stuffed salmon paupiette.

A paupiette is a French dish made from a thin piece of meat, poultry or fish that is stuffed with additional ingredients. The base of the dish is pounded thin and covered with a filling of finely chopped vegetables, meats, fruits, breadcrumbs and tightly formed into a roll. Once the stuffed fish, poultry or meat is cooked through, it is generally cut into small rounds prior to serving. Paupiettes are also commonly referred to as roulades, a word based on the French word meaning ‘to roll’.

BEST WISHES FOR HEALTH & HAPPINESS TO EVERYONE IN 2025!

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Shrimp Stuffed Salmon Paupiettes
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Instructions
  1. Slice salmon fillet into 2 or 4 long strips. Flatten GENTLY with a meat mallet. Rub fillets with olive oil then season with salt & pepper.
  2. Melt butter over medium-high heat in a large skillet. Add garlic & onion; sauté until onions are translucent. Add shrimp, salt & Old Bay seasoning.
  3. Sauté until shrimp is barely pink. Transfer to a bowl & allow to cool. When cooled, add parsley, bread crumbs & cream cheese to shrimp mixture & gently stir to blend ingredients.
  4. Preheat oven to 375 F.
  5. Divide stuffing mixture between the 4 strips of salmon fillet. Spread stuffing out evenly & roll each one up, jelly-roll style. Tie each one with some kitchen twine to ensure they will stay rolled.
  6. Place the stuffed fillets in a shallow baking dish. Bake salmon for 45 minutes or until salmon is JUST cooked. Place grape tomatoes in a small baking dish, toss with either some Golden Italian dressing or olive oil & roast until skins are slightly popping open.
  7. Serve with roasted tomatoes & guacamole on the side.

Pastry Wrapped Jumbo Shrimp

HAPPY NEW YEAR’S EVE!

It’s almost time to say goodbye to 2024 and welcome 2025. The beginning of the year is all about renewal. Come January 1, you might consider redecorating your entire home, getting more organized, or even preparing a list of resolutions. You may even be planning a bit of needed vacation time but to celebrate the arrival of 2025 there’s one element you should never overlook: appetizers.

Shrimp are one of my favorite seafood ingredients to cook with, they’re quick to cook, absorbent to any kind of spices and flavoring you use and they are super delicious! 

Contrary to what you might think, you don’t have to spend hours in the kitchen to get appetizers that are tasty and impressive. Using just a handful of ingredients, you can whip up a batch of these puff pastry wrapped shrimp stuffed with a mix of cheese, bacon and parsley that are sure to please any palate on New Year’s Eve. 

WISHING EVERYONE THE BEST IN THE COMING YEAR & THANKS FOR YOUR INTEREST IN FOLLOWING OUR BLOG!

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Pastry Wrapped Jumbo Shrimp
Instructions
  1. Preheat oven to 400 F.
  2. Stir the cheese, parsley & bacon in a medium bowl. Spoon about 2 teaspoons cheese mixture down the center of each shrimp. Fold the sides of the shrimp over the filling.
  3. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 18 (1/2-inch wide) strips. Starting at the top, wind 1 pastry strip around 1 shrimp, slightly overlapping the pastry & ending just before the tail. Repeat with the remaining pastry strips & shrimp. Place the pastries onto a baking sheet.
  4. Bake for 15 minutes or until the pastries are golden brown.

Spiced Plum Bread Pudding

The customs of holidays and celebrations change as each era comes and goes, but through literature, we can look through history’s keyhole, and peek at what life was once like.

Plum Pudding, also called Christmas Pudding, was a Christmas tradition born in Medieval England when families would make their pudding four to five weeks before Christmas Day.  This traditional day for making a family’s Christmas Pudding was commonly called ‘Stir Up Sunday’, with each family member taking a turn stirring the pudding for good luck.  Sometimes trinkets were added to the pudding – coins (for wealth), wishbones (for luck), thimbles (for thriftiness), or anchors (for safe journeys).

But surprisingly enough, the Christmas staple ‘Plum Pudding’ doesn’t actually have plums in it – before the Victorian period, plain old raisins were commonly called ‘plums’.   Historically, the rich, heavy pudding is steamed for several hours the day it is made, stored in a cool place and moistened regularly with stout or brandy, and then steamed again for several hours on the day it is served.

The reason plum puddings were once so highly esteemed, is that, historically, raisins were special. When the English nicknamed raisins ‘plums they were affiliating the fruits with a sweet ‘candy’, which the English called ‘sugar plums’. Sugar plums were fancy and festive, and the English, historically, thought the same of raisins.

Steamed puddings, like Plum Pudding, evolved from boiled puddings. In the mid-1800s, boiled puddings became less popular in North America. This was partly because of improvements in cooking technology. As stoves replaced open-hearth fireplaces, puddings were steamed or baked instead of boiled in a bag. A typical pudding could take four hours or more to boil and during this time, the cook continuously topped up the water as it evaporated. Baking or steaming a pudding was much easier. Slowly, boiled and steamed puddings became less common and the creamy, custard-style pudding became the pudding of choice in North America known as bread pudding.

Bread pudding dates back to the early 11th and 12th centuries in Europe, where it was born out of necessity, transforming leftover, stale bread into a delightful food during times of limited resources.

Since then, the dish has developed into a modern delicacy, gracing the dessert menus of top restaurants and incorporating fresh, artisanal breads like brioche, with exquisite ingredients such as bourbon, gruyere cheese, and pecans, depending on whether the pudding is sweet or savory. 

In 2015, ‘The Taste of a Memory’, a memorabilia/cookbook I wrote as a tribute to my wonderful parents, was published. It contained a compilation of stories, articles, recipes and reflections that evoke an intimate memory, a special time period and fond emotion brought about by the aroma and taste of food. Writing them down not only put them in print but allowed me to take a mental journey back to a gentler time.

I’d like to share a recipe from that book with you today. This is not a traditional English plum pudding but rather a bread pudding that is made with plums. Christmas comfort food with an Asian twist! 

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Spiced Plum Bread Pudding
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Instructions
  1. Preheat oven to 400 F.
  2. Combine the diced plums with 1/2 cup sugar in a bowl. Let the plum mixture sit at room temperature for 30 minutes; the sugar will draw the juices out of the fruit & create a syrup.
  3. Put bread cubes on a baking sheet. Bake bread briefly, just to dry it out a little. Let cool.
  4. In a large bowl, beat the eggs, then whisk in the rest of the sugar, milk, half & half, salt, liqueur, 5 spice powder & cinnamon.
  5. Add the bread cubes, folding gently, so all the bread is coated with egg mixture, then add plum mixture with all the syrup that has accumulated and gently mix again.
  6. Allow mixture to sit at least 1/2 an hour, to let bread absorb the egg mixture & plum juices.
  7. Butter 10 ramekins (custard cups). Divide bread/fruit mixture between them & sprinkle with the coarse sugar if using.
  8. Bake for about 30 minutes or until center of the pudding wiggles slightly when you shake the cups & the top is golden brown.
  9. Remove from oven & cool. Serve at room temperature, with whipped cream if desired.
Recipe Notes
  • Alternately you could use a 9 x 13-inch pan instead of the individual ramekins.

Roast Turkey Breast w/ Barley & Pomegranate Stuffing

SEASON’S GREETINGS!

Today, December 25th, our family celebrates my sister Rita’s birthday. She will forever be the special Christmas gift our family was so privileged to receive on that Christmas day. This time of the year makes us reflect on many different things. This moment, this day, this season will never come again. Treasure it and treasure those you love who make it memorable. I like to keep in mind that the best reflection of Christmas takes place in the mirror of our own hearts.

I think it would be safe to say that turkey still rules the day as the most traditional centerpiece for the Canadian Christmas dinner. Canada is a country with a very diverse background, so we enjoy a mix of cuisines and traditions from all over the world. Although that festive foul remains the center focus, other dishes on the table are undoubtedly reflecting how Canadian tastes are changing.

Because people are travelling more, our knowledge of food has expanded dramatically. It’s all about flavor now, which has led us to more exotic spices and ingredients. We have become much more sophisticated in our approach to preparing food.

Pomegranates are considered a symbol of Christmas in Greece. The fruit is frequently depicted in seasonal contexts, be it on Christmas cards or posters, or replicated in three-dimensional form made of pottery, silver, brass, glass, even gold as a tabletop ornament, a bauble or tree ornament, or as a precious and pretty attachment to classy gift wrappings.

In ancient Greece, it seems to have mainly symbolized fertility, but in the modern Greek tradition that meaning has shifted a little, the pomegranate now being a symbol primarily of prosperity and good fortune. Habitually, a single fruit is hung up above the door of the house on Christmas Day. When the clock strikes twelve on New Year’s Eve, all the lights go out and the whole family goes out on the doorstep of the house. Then the one that is chosen to enter the door of the house first -usually father of the house- breaks the pomegranate and the wonderful red fruits pop up on the door. He always breaks it with his right hand and enters with his right foot as this is believed it will bring luck in the new year. The juicy pieces of pomegranate that look like rubies fill the house with health and happiness (as well as the pomegranate seeds).

Christmas comes and goes each year during which the ‘Christmas Spirit’ is alive and well. Wouldn’t it be nice if that same spirit was applied to our daily lives all year long.

BIRTHDAY WISHES WITH LOVE TO YOU RITA. HOPE YOU & RICK HAVE A WONDERFUL DAY!

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Roast Turkey Breast w/ Barley & Pomegranate Stuffing
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Stuffing
Herb Butter
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Stuffing
Herb Butter
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Instructions
Stuffing
  1. Cook barley & set aside. In a saucepan, sauté onion, celery, garlic, mushrooms & seasonings in margarine. Stir in the prosciutto, cook for 5 minutes. Remove from heat.
  2. Transfer mixture to a large bowl & cool for about 15 minutes. Combine with dry bread cubes, cooked barley, & broth, adding only enough broth to make proper stuffing consistency. Stir in pomegranate seeds & set aside.
Turkey
  1. Preheat oven to 350 F.
  2. Lay turkey breast on a clean work surface so that it lies open & flat. Cover with plastic wrap, then pound lightly with a meat mallet to flatten into an even thickness all over. Discard plastic wrap.
  3. On one half of the turkey breast spread a thick layer of the stuffing. Fold the adjoining half of the turkey breast overall. Fasten with metal skewers if you wish to help to keep stuffing enclosed.
  4. Place a wire rack in a roasting pan & lay stuffed turkey roast on it. Brush herb butter over turkey breast. Roast uncovered, until turkey reaches an internal temperature of 180 F. about 2 hours. Cover loosely with foil if the top browns too quickly.
  5. Place any extra stuffing in a buttered casserole & bake for about 30 minutes, until the top is lightly toasted.
  6. Remove turkey breast from oven, tent with foil & allow to rest for about 5-10 minutes. Make sure to remove all toothpicks and/or skewers before slicing to serve.