Blog – Recipes

Pumpkin Dinner Buns

Autumn is in full swing with all its fabulous foliage and Thanksgiving is right around the corner. The second Monday of October has been the day Canada has celebrated Thanksgiving since 1957. For Canadians, this holiday is linked to the tradition of harvest festivals. A common image seen at this time of year is a cornucopia or horn filled with seasonal fruit and vegetables. The cornucopia, which means ‘horn of plenty’ in Latin, was a symbol of bounty and plenty in ancient Greece. Pumpkins, turkeys, ears of corn and large displays of food are used to symbolize Thanksgiving Day.

The ‘flavor of fall’ always brings pumpkin to mind (or butternut squash) for me. Since there are only two days left before our Thanksgiving day, when we will stir, boil, grate & grease our way to a table filled with wonderful food. While everyone has their own traditions and ‘must eat’ dishes, these pumpkin yeast buns are a perfect compliment to this autumn feast.

Lightly sweet and beautifully light and fluffy, this recipe can be made in two ways. One as a dinner bun to have with the main course and two as a cream cheese filled sweet roll for breakfast.

Print Recipe
Pumpkin Dinner Buns
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Servings
Course Main Dish
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pumpkin Dough
  1. In a small bowl, place yeast, lukewarm milk & 1 tsp sugar. Allow to rise for about 10 minutes until frothy.
  2. In a large bowl, combine yeast mixture, brown sugar, butter, salt, spices, eggs & pumpkin puree. Mix well. Add flour, one cup at a time, until well combined. Knead dough for about 8-10 minutes or until smooth & soft. Place dough in a greased bowl, cover it with a tea towel & allow to rise for about 1 hour or until doubled in size.
  3. Line a baking tray with parchment paper. Turn dough out onto a floured surface, knead for about 2-3 minutes. Divide into 16 equal pieces, shaping into balls. For 16 buns you will need about 16-90 cm pieces of kitchen thread. Tie thread around the dough ball in a way that the ball is divided into 8 parts. Do not tie the ball too tightly as it will continue to rise a lot more during the second proofing & baking. Cover the pumpkin shaped dough balls with a tea towel & set aside to proof until buns have doubled in size.
  4. Preheat oven to 350 F. Brush each roll with egg wash. Bake for 20-25 minutes. Brush rolls with melted butter. Allow buns to cool completely before cutting thread to remove it. Insert pecan pieces to mimic a pumpkin stem.
For FILLED Buns
  1. In a small bowl, beat together filling ingredients. Follow directions above. At the point where you have divided the dough into 16 pieces, fill each one with some cream cheese filling ( I had divided my filling into 16 portions to make it easy). Gather the corners together to form a ball. Follow tying directions in above instructions to form the pumpkin effect. Cover & allow to rise until doubled in size.
  2. Preheat oven to 350 F. Brush each roll with egg wash. Bake for 20-25 minutes. Brush rolls with melted butter. Allow buns to cool completely before cutting thread to remove it. Insert pecan pieces to mimic a pumpkin stem.
Recipe Notes
  • If you don't have the time to do all this tying, place the dough balls onto the lined baking tray about 3-4 cm apart. Gently flatten the balls a little. Dip the tip of a scissors into oil. Cut the dough into 'petals' to form the pumpkin look. After they are baked, insert a piece of pecan or even use pumpkin seeds to make the stems.

Russian Salmon & Cabbage Pie

The ‘stuffing’ principle seems very predominate in Russian cooking, from pelmeni (little meat dumplings) and vareniki (dumplings with potato & cheese) golubzi (stuffed cabbage), meat or cheese blintzes and of course, blini wrapped around lox.

Then there’s kulebiaka, the ‘grand’ oblong pie, that features several fillings. Its main distinction from any other Russian pie is that the quantity of the filling should be two or three times the quantity of pastry.

The word was derived from the verb ‘kulebyachit’ meaning to make with hands, to shape, to bend and to knead. This pie contained a flavorful mixture of salmon, rice, cabbage, mushrooms, shallots, hard-boiled eggs, dill and/or visiga — a spinal marrow of the sturgeon.

The crust was classically made with a yeast dough or puff pastry, although modern adaptations often include French crepes. In the 19th century, French chefs, who had worked in Russia, brought the recipe to France and adapted it to modern cookery.

This kulebiaka has a wonderful flavor with its many layers. I wanted to make it in the authentic oblong style but it can easily be baked in a 9-inch deep dish pie pan.

Print Recipe
Russian Salmon & Cabbage Pie
Instructions
  1. In a skillet, melt butter & saute onion about 7 minutes over medium-low heat. Stir in mushrooms, cabbage & vinegar; increase heat to medium. Cover skillet & cook 4 minutes; uncover, toss & cook 2 more minutes. Remove vegetables from skillet, season with salt & pepper to taste; set aside.
  2. Wipe out skillet, add oil & set over medium-high heat. Add salmon & season lightly with salt & pepper. Cook salmon 5 minutes per side; remove to a plate & let cool. Flake salmon into large chunks & set aside.
  3. Spread brown rice over bottom pastry. Peel & chop the hard-boiled egg, then add to pie, followed by flaked salmon. Sprinkle with cheese, then bread crumbs. Mound vegetable mixture on top. Sprinkle with fresh dill.
  4. Preheat oven to 375 F. Roll out remaining sheet of puff pastry on a lightly floured surface until it is large enough to cover pie. Brush edge of bottom pastry with egg wash & place second sheet of pastry directly on top. Use a fork to crimp down edges so sheets of pastry will adhere. Cut a few small slits in the top of pie to allow steam to escape. Brush pastry with remaining egg wash. Bake 35-40 minutes until pastry is puffed & golden.

Glazed Sour Cherry Yeast Cake

We seem to have had all the right weather conditions this year for our little cherry tree. It’s yield was close to 8 lbs (3.6 kg) of really beautiful fruit. I personally like using these cherries for cooking and baking as opposed to eating them fresh. The sweet/tart flavor lends itself so well to numerous recipes.

While the warmer summer months certainly slow down my baking activities, they never really stop completely. On the cooler or rainy days, I still heed the call to head to the kitchen for some baking therapy.

My recipe idea today was inspired by the 1970’s ‘Poke Cakes’. Originally created to increase sluggish sales for Jello-O gelatin, poke cakes are colorful and easy to make. A fork, chopstick or the handle of a wooden spoon is used to poke deep holes all over the top of the baked cake(mix). Next, it is topped with a colorful Jell-O syrup, which trickles into the cake looking like brightly colored streamers. Once it is refrigerated until set, the cake is then slathered with Cool Whip.

Although it seems like poke cakes are a phenomenon born in corporate American kitchens, drenching cake in flavorful liquids is not new, or entirely an American tradition. England’s sticky toffee pudding, a single layer date cake, is poked all over while still warm from the oven with a fork or skewer and drenched in sticky butterscotch sauce. Genoise, the classic French sponge cake, is almost always soaked in sugar syrups spiked with liqueur, not just for flavor, but to keep the cake fresh and prevent it from drying out. Pastel de tres leches, or ‘three-milks cake’, is a beloved Latin American classic. Made from sponge cake soaked in a milky syrup combining evaporated milk, sweetened condensed milk and heavy cream. All three called for this hole-poking action long before the 1970’s.

Of course, getting back to my German heritage, brings to mind a German butter cake or Butter Kuchen. This classic yeasted cake (actually more like a bread), seems to be very closely aligned with the poke cake idea. After the dough has risen and been rolled out, deep impressions are made for the filling to nestle in.

For our ‘cake’, I used an almond cream cheese filling to compliment the fresh cherries. We really enjoyed it!

Print Recipe
Glazed Sour Cherry Yeast Cake
Votes: 5
Rating: 4.8
You:
Rate this recipe!
Course Brunch, dessert
Servings
Ingredients
Cake Dough
Cream Cheese Filling
Glaze
Course Brunch, dessert
Servings
Ingredients
Cake Dough
Cream Cheese Filling
Glaze
Votes: 5
Rating: 4.8
You:
Rate this recipe!
Instructions
Cake Dough
  1. In a small dish, heat milk to lukewarm. Add yeast & 1 tsp sugar; let sit for 5 minutes to allow yeast to activate. In a large bowl, whisk together remaining 1/4 cup sugar, melted butter, sour cream & egg. Add yeast mixture & stir to combine.
  2. In another bowl, whisk flour & salt. Add flour mixture to yeast mixture 1 cup at a time, combining after each addition. Once all flour has been added, knead on a lightly floured surface for about 2 minutes.
  3. Lightly grease the large bowl, place dough in it & cover with plastic wrap & a tea towel. Allow to rest for at least one hour, in a draft free place until dough has doubled in volume.
Cream Cheese Filling
  1. Beat together filling ingredients & set aside in fridge until ready to use.
Assembly
  1. Line a 15" X 10"-inch jellyroll pan with parchment paper. Place dough on paper & press out evenly in pan. Make about 20 deep impressions in dough with your fingertips. Fill each one with a spoonful of filling & top with a couple of cherries. Allow cake to rise 10 minutes.
  2. Preheat oven to 350 F. Bake cake for about 20 minutes or until golden. Meanwhile, combine glaze ingredients. Remove from oven: cool for just a few minutes then drizzle with glaze. Sprinkle with sliced almonds. Cut into 24 serving pieces.

Stuffed Plantain Cups

When it comes to cooking, plantains are really more of a vegetable than a fruit. Grown extensively in Ecuador, plantains are usually cooked before eating, both when green and at various stages of ripening. When they are ripe they turn yellow than black. Plantains are larger and firmer than their banana relative and not sweet. With their bland, starchy, somewhat potato-like flavor, plantains take well to many cooking methods.

In October of 2018, I had posted a blog on Baked Patacones w/ Guacamole. Patacones or fried plantains had been my initial introduction to this vegetable in Ecuador. After enjoying them there, I have since made them a few different ways. I understand you can add them to stews, boil and puree them like mashed potatoes or bake with sugar and cinnamon for dessert.

Today, I wanted to make stuffed plantains but decided to do it in individual servings as opposed to leaving them in their skins. Of course, you can’t eat plantains without some avocado mayo, right!

Print Recipe
Stuffed Plantain Cups
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American, Ecuador
Servings
Course Main Dish
Cuisine American, Ecuador
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Plantains
  1. Preheat oven to 400 F. Line a baking sheet with foil & lightly butter. IF YOU PREFER, PREPARE AVOCADO MAYO AT THIS TIME.
  2. Using a sharp knife, cut both ends off the plantain. Slit a shallow line down the long seam of the plantain, peel only as deep as the peel. Remove plantain peel by pulling back. Place plantains on baking sheet & lightly spray with cooking spray. Bake for about 15 minutes, turn & bake for another 15 minutes or until golden & tender.
  3. While the plantains are baking, add 2 Tbsp of oil to saucepan, followed by onions, garlic & tomato sauce. Allow to simmer about 10 minutes, stirring frequently to prevent burning, add about 1/2 cup water if necessary. Add ground meat & seasonings. Continue cooking for about 10 minutes more then add the small pepper.
Assembly
  1. Adjust oven to 375 F. Butter 4 custard baking cups. Lightly mash plantains. Scoop 4 equal parts into custard cups. Press against sides to form 'cups'. Sprinkle a small amount of grated cheese in bottom of each cup then divide meat filling between them. Bake for 10 minutes; remove from oven & top with remaining cheese. If you like, place back in oven for another 5 minutes. Serve warm with Avocado Mayo.
Avocado Mayo
  1. Remove peel & pits from avocados. In a food processor, combine all ingredients & puree. Remove from processor, cover & set aside.

Sheet Pan Bratwurst with Roasted Vegetables

CELEBRATING OKTOBERFEST!

The end of September, when we are still trying to hang on to summer and its already Autumn. Seriously! On the other hand, this time of year brings Oktoberfest for 16 days from late September to early October.

Beer enthusiasts from all over the world flock to Munich, Germany for Oktoberfest, where they feast on everything from steins of beer to plates of sauerkraut, bratwurst, cabbage rolls, sausage and wiener schnitzel. Bavarian music fills the air to promote the fun atmosphere of Oktoberfest.

While the true celebration has to be experienced in Munich, there are actually some great Canadian events that try to duplicate the festivities without having to travel abroad. In different parts of the country, this is a fun and social sampling event featuring many local craft and authentic Bavarian breweries as well as authentic food, Oktoberfest music, dancers, games, etc.

Oktoberfest began as a wedding celebration more than 200 years ago (in Munich, Germany), when Bavaria’s, Crown Prince Ludwig married Princess Therese of Saxony-Hildburghausen on October 12, 1810. The wedding was celebrated with multiple days of drinking, feasting and horse races. Everybody had so much fun that it was resolved to repeat the celebration, which has been done every year since.

This year, to acknowledge Oktoberfest, we are having a sheet pan meal with ‘brats’. Bratwurst is one of the most famous German sausages. Typically this sausage is made from veal, pork or beef and is usually grilled, pan fried or cooked in broth or beer. They are served in a variety of ways depending on the region in Germany, but sauerkraut and spicy mustard are often preferred as a compliment to their rich, meaty flavor. The recipe for the actual sausage varies from region to region with 40 plus varieties.

Print Recipe
Sheet Pan Bratwurst with Roasted Vegetables
Instructions
  1. Pierce the sausages with a sharp knife. Add the beer OR apple juice to a saucepan over medium-high heat & add the sausages & garlic. Bring to a boil, reduce heat & simmer for about 5 minutes. Drain & set aside.
  2. Preheat oven to 425 F. Line a baking sheet with foil & set aside.
  3. In a small bowl, whisk together apple cider vinegar, mustard & brown sugar until sugar dissolves. Prepare vegetables & apples & place in a large bowl; pour mustard mixture over them & toss to coat. Transfer veg mixture to the baking sheet. Top with brats. Season with caraway seeds, salt & pepper.
  4. Bake for 45-50 minutes, tossing once halfway through the cooking time (flipping the brats), or until veggies are browned. Remove from oven & serve.

Pumpkin Hazelnut Muffins with Teff Flour

Back in the later part of August (2019), I had made some buns using Teff flour that my neighbor had shared with me. We had really enjoyed them so this is my next adventure using this unique flour.

Just a bit of history — officially the world’s smallest grain, teff is only about the size of a poppy seed. It’s origin is thought to be Ethiopia and Eritrea, where it’s ability to grow in harsh conditions has made it a staple grain of these cultures.

Teff flour is high in protein, iron, calcium and it contains all 8 essential amino acids. This is due to the fact the tiny grains are so small, when they are milled, the hull is left intact rather than removed.

Teff is rich tasting and very versatile, lending a subtle nuttiness and mild molasses-like sweetness to any baked good. Teff grain and flour are good alternatives to wheat, barley and rye for those on a gluten-free diet.

These muffins are an interesting combination of flavors well worth a try.

Print Recipe
Pumpkin Hazelnut Muffins with Teff Flour
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Brunch, dessert
Cuisine American, Ethiopia
Servings
Ingredients
Course Brunch, dessert
Cuisine American, Ethiopia
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 F. Line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk together dry ingredients; set aside.
  3. In a large bowl, whisk together the hot water & ground chia to form a slurry. Add the remaining wet ingredients & beat together using an electric mixer. Pour the wet into the dry & whisk together. Spoon into muffin cups.
  4. Bake about 30 minutes or until test done. Remove from oven & pan; cool on a wire rack.

Honey Mustard Chicken Legs

Honey mustard is one of those condiments you either really like or you hate it. I recall when one of my nephews was just about ‘knee high to a grasshopper’, he just LOVED it.

When he would dip that little KFC chicken nugget in some honey mustard, I think his eyes actually glazed over as he inhaled that flavor. It was just so incredibly cute to watch.

Combining honey with mustard brings out flavors not readily apparent in a straight honey. These two ingredients, when combined, flavor a variety of otherwise bland dishes such as chicken and pork. It’s often used in salad dressings, sandwich spreads, meat or veggie dips, ham glaze etc.

There seem to be many versions due to the fact that there are multiple types of honey and mustard. Although it is very often combined with mayo, I prefer it without. If you like this flavor, these ‘legs’ are for you!

Print Recipe
Honey Mustard Chicken Legs
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Servings
Course Main Dish
Cuisine American
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 F.
  2. In a bowl, whisk together mustard, honey & olive oil. Add a pinch of salt & pepper to taste. In a baking dish, place the chicken pieces, skin side up. Pour mustard/honey mixture over all & place sprigs of rosemary between them.
  3. Bake about 45 minutes or until cooked. Remove from oven & serve.

Cheesy Shrimp & Rice Casserole

One of the first things Brion and I noticed when we lived in Ecuador for three months, was how much rice the grocery store had on its shelves. Brion is a true rice lover, so when we went grocery shopping, it was definitely on the ‘list’. To our amazement there was an entire isle, from top to bottom, dedicated to rice alone.

Rice has been a staple of the Ecuadorian diet forever, both along the coastal regions and in the mountainous areas. A large scoop of white, starchy rice accompanies most meals. In stores, you can buy brown rice, white ‘new rice’, aged rice (but not minute rice).

Shrimp rice is a classic Ecuadorian and Latin American dish. The fact that Ecuadorians love rice, anything you can think of, there is a rice-based dish for it, especially if it concerns any type of seafood. Because of the fertile soils and the humid, tropical climate of the coast, Ecuador also produces a stunning variety of fruits and vegetables, most notably bananas, melons and other exotic fruits like guava and passion fruit.

This is a short cut version of their ‘arroz con camarones’ (rice & shrimp) dish. Great little meal!

Print Recipe
Cheesy Shrimp & Rice Casserole
Votes: 2
Rating: 5
You:
Rate this recipe!
Servings
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a large skillet, saute onions, peppers & garlic in oil until tender-crisp, about 5 minutes. Stir in tomato sauce & salsa; simmer 2 minutes, stirring occasionally. Stir in shrimp & corn; simmer 2 minutes. Stir in bacon.
  2. Preheat oven to 375 F. Spoon cooked rice in a buttered, 9 X 13-inch baking dish; top with shrimp mixture & cheese. Cover with foil. Bake casserole, covered, 35 minutes or until heated through, uncovering the last 20 minutes.

Apple Cinnamon Candy Cakes

It’s that time of year when apples (& pumpkins) seem to be everywhere. I think sometimes we get caught up in the abundance of fresh fruit choices over summer that we overlook these precious little gems. I have heard it said that apples are only second to bananas as one of the most eaten fruits.

The fact that they are so versatile, relatively inexpensive, easy to find, available all year round and keep for a long time, what more could we want!

If you plan to bake with them, keep in mind, not all apples are designed for baking. The texture is uppermost important. A good baking apple needs to have a balance of intense sweet-tart flavor as well as not fall apart when baked. Even though some apples are better suited for certain kinds of recipes than others, don’t limit yourself to using just one kind of apple. Using a mixture of apples will result in more complex flavors and textures.

I wanted to make some upside-down cakes with poaching the apple slices in a cinnamon candy syrup. Hopefully it works the way I think it should.

Print Recipe
Apple Cinnamon Candy Cakes
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Brunch, dessert
Servings
Ingredients
Candied Apples/Raisins
Course Brunch, dessert
Servings
Ingredients
Candied Apples/Raisins
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Candied Apples/Raisins
  1. In a saucepan, combine water, sugar, cinnamon candies & heat until sugar & candy dissolve. Add apple slices & raisins to the pan & bring to a gentle simmer. Cook for about 5 minutes; drain & return the syrup to the pan. Bring syrup to a boil until it thickens slightly; remove from heat. Divide the apples & raisins between 4 mini bundt pans.
Cake
  1. Preheat oven to 375 F. In a bowl, combine all cake ingredients & beat until smooth. Divide mixture over fruit in mini bundt pans. Place pans on a baking sheet & bake for 15-20 minutes or until cakes have risen & are firm to the touch in center.
  2. Remove from oven & allow them to cool in pans for a few minutes. Carefully turn cakes out onto serving plates Top with a dollop of whipped topping & drizzle with cinnamon candy syrup.

Chili Mostaccioli

Mostaccioli, known in Italy as ‘penne lisce’, are a specialty of the Campania Region in Southern Italy, which includes the cities of Naples, Capri and Sorrento. This pasta is smooth in texture, tube-shaped with angled ends cut to resemble a quill or pen point.

Without realizing it, the pasta shape we choose plays an important role in the outcome of the dish. Long or short, smooth or ridged, thick or thin, with or without curves and crevices, different shapes of pasta capture sauce differently.

Shaped pastas pair well with sauces that have some texture. The crevices and twists will give pieces of meat and veggies a place to nestle into.

Short tubular pastas are great for sauces that are thick and chunky.

Long, thin, dried pasta need lots of lubrication. Olive-oil based sauces will coat, but not drown the pasta. The thicker pasta, like fettuccine can stand up to cream sauces and ragus. If your adding vegetables or herbs, cut them string-like rather than in cubes for ease in blending them.

This is a quick, low-cost meal but has good flavor.

Print Recipe
Chili Mostaccioli
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Servings
Course Main Dish
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a bowl, combine meat, milk, crumbs, garlic, onion & seasonings; shape into 4-5 oblong patties. In a skillet, brown patties in hot oil. Remove to drain on paper towel.
  2. Drain any liquid from skillet & wipe with paper towel. In the skillet, combine soup with water & bring to a simmer. Add meat patties; gently simmer, covered for about 10 minutes then add drained & rinsed kidney beans. Simmer 5 more minutes until beans are hot.
  3. Cook pasta according to package directions; drain. Place on a large warm serving platter. Arrange patties over mostaccioli pasta. Pour sauce over meat & pasta; sprinkle with Parmesan cheese & serve.