Eggnog Chai Cookies w/ Spiced Rum Glaze

Eggnog, which is actually a drinkable form of custard, began in England, where eggnog was the trademark drink of the upper class. There was no refrigeration, and the farms belonged to the big estates.  Those who could get milk and eggs to make eggnog mixed it with brandy or Madeira or even sherry.  But it became most popular in North America, where farms and dairy products were plentiful, as was rum.  The name, ‘eggnog,’ is a combination of ‘noggin,’ a wooden cup, and ‘grog,’ a strong beer.

Throughout Canada, the United States and some European countries, eggnog is traditionally consumed over the Christmas season, from late October until the end of the holiday season. 

The eggnog tradition kind of reminds me of the fall ‘pumpkin spice’ craze. What started out as a drink is now added to ice cream, cookies, cake, coffee, protein powder, latte, etc. etc.…

These cookies are soft and pillow-y, filled with chai spices and topped with a spiced rum glaze. The warmth of the cinnamon and nutmeg brings out the eggnog flavor in the cookies, making the traditional holiday drink the main flavor.

The holidays are a time for tradition. For a lot of people, that tradition consists of baking …. baking cookies…. lots and lots of cookies!!

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Eggnog Chai Cookies w/ Spiced Rum Glaze
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Cookies
Glaze
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Cookies
Glaze
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Instructions
Cookies
  1. Preheat oven to 325 F. Line cookie sheets with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, ginger, cloves, cardamom & black pepper. Set aside.
  3. In another bowl, using a mixer, cream together butter & sugars. Add egg yolks & vanilla. Beat until creamy. Carefully beat in eggnog.
  4. Add dry ingredients to wet ingredients & beat until just combined.
  5. Fit a piping bag with a large star tip nozzle & fill with cookie dough. Make 30 cookie swirls on parchment paper. Bake for 15-20 minutes or until the bottoms just start to turn golden brown.
  6. Immediately transfer cookies to a paper towel covered flat surface. Allow to cool.
Glaze
  1. Whisk together powdered sugar & cinnamon. Add vanilla, eggnog & spiced rum. Whisk until smooth.
  2. Drizzle over cooled cookies & serve.

Gorgonzola Stuffed Pork Tenderloin w/ Pomegranate Blueberry Sauce

Today, November 28th, our neighbors to the south in the USA, are celebrating their Thanksgiving Day. It encompasses both religious and secular aspects … being both a harvest festival and a festival of family.

Here in Canada, we have already enjoyed our Thanksgiving in October, but I thought it would be nice to acknowledge their holiday with posting a special meal.

Stuffed pork tenderloin is an amazing way to amp up a simple cut of meat. Pork tenderloin is incredibly tender since it is essentially the ‘filet’. Because there is very little fat in a tenderloin, its perfect to stuff with all sorts of tasty things to bring in both moisture and flavor.

Today I am going with a very simple stuffing of gorgonzola cheese and herbs and serving it with a pomegranate/blueberry balsamic sauce.

Pomegranate & blueberry sauce is the epitome of fruit flavors mixed with pork. Sweet, tangy, and savory! Balsamic sauce, the versatile, sweet reduction made by adding sugar to balsamic vinegar and cooking it down to thicken, arrived during a time of chicken Kievs, vol au vents and trifle, when chicken satay was still mysteriously exotic. 

Pomegranates have a bright, sweet-tart flavor that can be incorporated into all kinds of meals. The only thing is that they are a seasonal fruit, so you need to take advantage of them while they are available from October to January. There are many interesting facts about pomegranates, but here are just a few.

  • Pomegranates don’t contain any saturated fats or cholesterol.
  • In China, a picture of a ripe, open pomegranate is a popular wedding present because it represents a positive, blessed future and fertility for numerous offspring.
  • Ancient civilizations used pomegranate juice as a condiment or a meat marinade, much like we use lemon juice today.
  • Before granulated sugar, people used ‘syrup’ from pomegranates and other fruits as sweeteners for dessert dishes.
  • The word pomegranate means ‘apple with many seeds.’
  • Pomegranates botanically belong to the berry family.

If you get a chance to try this recipe I hope you enjoy it as much as Brion & I did.

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Gorgonzola Stuffed Pork Tenderloin w/ Pomegranate Blueberry Sauce
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Tenderloin
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Tenderloin
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Instructions
Tenderloin
  1. Preheat oven to 375 F.
  2. Remove silverskin & any excess fat from tenderloin then butterfly it open. Cover with plastic wrap & pound with a meat mallet until about 3/4-inch thick.
  3. Add herbs to a small dish & mix in a Tbsp of water to reconstitute. Set aside. Add gorgonzola to a small saucepan & heat over medium low heat. Break apart into small chunks. Add herbs & mix well. Heat until melted & bubbly. Remove from heat.
  4. Spread the cheese & herb mixture down the middle of the tenderloin, leaving a gap around the edges.
  5. Roll up the tenderloin from the short side & secure with kitchen twine if necessary. Place pork in a baking pan, drizzle with oil & season with salt & pepper.
  6. Roast for 45 minutes or until cooked through & at least 145 F. internally.
Sauce
  1. In a saucepan, combine pomegranate juice, balsamic vinegar, brown sugar, onion, pomegranate seeds & blueberries. Cook over medium heat about 15-20 minutes the stir in cornstarch/water combo to thicken sauce slightly. If the sauce is too thick or you would like it a bit more tart, just add some more balsamic vinegar.
Serve
  1. Remove pork from oven & lay on a cutting board. Allow it to rest for 10 minutes. Slice into medallions, drizzle with the berry sauce & serve with seasonal vegetables & mashed potatoes.

Cinnamon Bun Rice Krispie Treats

HAPPY HALLOWEEN!

Whether you’re hosting a Halloween party, attending a potluck, or simply craving something sweet, Halloween rice krispie treats are a classic choice. Loved for their crispy texture, chewy marshmallow consistency, and endless decorating possibilities.

Rice Krispie treats have been around for about 85 years. Snap, crackle, pop! These three words have become synonymous with Rice Krispies, the breakfast cereal made from pieces of crisped rice that, when combined with milk, emit a noise that you can probably imagine while reading this. Regardless of the last time you enjoyed a bowl of Rice Krispies in the morning, it’s clear that the beloved brand exudes childhood nostalgia. The iconic mascot trio, memory-stimulating sound, shape, and aroma are embedded into many memories. 

Rice Krispies Treats are a legendary confection with an undemanding recipe that has graced several generations. Not only are the possibilities endless with these delicious treats that kids and grown-ups can enjoy but they can bring a challenging cake shape to life while making the process so much more manageable. Intricately sculpted cakes often have a surprise inside: rice cereal treats. Swapping traditional batter for these crispy treats provides structure and strength to modeled cakes that you just can’t get with fondant and modeling chocolate alone. And the best part is, the method you use to sculpt the cake afterward isn’t that different than when you sculpt a traditional batter-filled cake.

For some tasty little Halloween treats this year, I’m making some cinnamon bun rice krispie rolls with a cream cheese frosting. I can think of a few kids & adults who will enjoy these!

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Cinnamon Bun Rice Krispie Rolls w/ Cream Cheese Frosting
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Rice Krispies
Filling
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Instructions
Rice Krispies
  1. Line a 10 x 15-inch jelly roll pan with parchment paper. Spray well with cooking spray. Set aside
  2. In a large pot, melt marshmallows, butter, vanilla & cinnamon over low heat. Stir until melted & smooth. Remove from heat & stir in rice krispies. Scrape rice krispie mixture onto prepared pan. Using well buttered hands, press out evenly into pan. Let cool to room temperature.
Filling
  1. In a small bowl, stir together brown sugar, butter, cinnamon & flour until creamy.
Assembly
  1. Carefully spread filling onto the rice krispies. Sprinkle with pepita seeds. Roll up from the long side like a jelly roll while rice krispies are still flexible. Press firmly as you roll.
  2. Place in fridge for 15-20 minutes. When it feels FIRM, cut into 1/2-inch slices using a serrated blade & sawing motion. You should get approximately 24 slices.
Frosting
  1. Beat together cream cheese, vanilla & powdered sugar until smooth. Place in a piping bag & pipe a swirl onto each slice. Sprinkle with extra cinnamon if you wish. Keep in refrigerator.

Pumpkin Blueberry Muffins

Fall is here and its pumpkin season!  It’s like a pumpkin explosion in the stores this time of year with pumpkin spice latte, pumpkin spice candles, pumpkin spice Oreos, pumpkin spice M&Ms, pumpkin spice Ramen noodles, Doritos and so many others.

Unlike pumpkins, however, blueberries have a flavor that knows no season or food type. They pair well with just about anything, and pumpkins are no exception. Blueberries have just enough sweetness to complement pumpkin-y flavors and stay juicy during the baking process.

These pumpkin blueberry muffins make for an ideal autumn indulgence.

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Pumpkin Blueberry Muffins
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Course dessert
Cuisine American
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LARGE MUFFINS
Ingredients
Muffins
Topping
Course dessert
Cuisine American
Servings
LARGE MUFFINS
Ingredients
Muffins
Topping
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Instructions
Muffins
  1. Preheat oven to 350 F. Line an 8 cup large muffin tin with parchment papers/cups
  2. In a large bowl, whisk together 1 2/3 cups flour, baking soda, baking powder, salt, cinnamon & allspice. In a small bowl, combine pumpkin puree with milk.
  3. In a large bowl, using an electric mixer, beat butter & brown sugar until creamy. Add egg; beat until fluffy.
  4. Alternately add flour & pumpkin mixtures to butter mixture, stirring just until blended. Combine blueberries with 1 Tbsp flour in a small dish. Fold gently into mixture. Spoon batter carefully into prepared muffin cups.
Topping
  1. In a small bowl, combine oats, flour, brown sugar, cinnamon & salt. Using a fork, cut in butter until mixture is crumbly. Add pepitas & combine. Divide evenly over muffin batter.
Baking
  1. Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, cool in pan for a few minutes then remove to a rack to finish cooling. Store muffins in a covered container.
Recipe Notes
  • If you would prefer smaller muffins, divide batter between 12 paper lined standard muffin cups. Bake for about 30-35 minutes or until a wooden pick inserted in center comes out clean.

Apple Crisp Snack Cake

In Canada, apples are available throughout the year. About 100 species of apples are grown in the country. With their bright colors, crisp texture and clean, slightly spicy flavor, apples are the perfect fall icon.

Today’s blog recipe is a bit of a different take on a beloved old classic. Apple crisp is a North American dessert which combines tender apples covered with a delectable crunchy topping. It is one of the common desserts that does not have the regular bottom crust and uses sliced or diced apples, generously doused in cinnamon and sugar, as the bottom layer.

The streusel which covers the apples can employ a wide variety of different flour types, nuts, and oats, commonly combined with butter and sugar. It results in a crumbly topping, which usually completely coats the apples, allowing them to release and cook inside the flavorful juices.

Apple crisp is believed to have stemmed from the British crumble, and today these two classics merely differ in their names. Even though the North American crisp was particularly made with oats, which resulted in a crunchier coating, nowadays both varieties can employ various ingredients.

This warm and spicy ‘apple crisp snack cake’ is a comforting twist on the favorite fall dessert. Filled with apples and topped with more apples, cream cheese drizzle the perfect crispy streusel. Orange pumpkins might be more popular this month, but there’s no better time than now to take advantage of apple fresh season.

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Apple Crisp Snack Cake
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Course dessert
Cuisine American
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SERVINGS
Ingredients
Apple Topping
Baked Crisp Topping
Course dessert
Cuisine American
Servings
SERVINGS
Ingredients
Apple Topping
Baked Crisp Topping
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Instructions
Cake
  1. Preheat oven to 350 F. Line an 8 x 8inch baking pan with parchment paper. Set aside.
  2. Peel, core & grate apples. Sift flour, cornstarch, baking powder, cinnamon, allspice, cardamom & salt together in a medium bowl & set aside.
  3. Using a mixer, cream butter & sugar until light. Scrape the bowl & add the whole egg, mixing on medium-high for about a minute. Scrape the bowl again & add the egg white & vanilla; mix for another 2 minutes.
  4. Alternately fold in flour mixture & buttermilk, then gently fold in grated apples.
  5. Pour/spread batter into prepared baking pan. Bake for about 30-40 minutes or until a cake tester comes out with just a few moist crumbs. Allow to cool in pan on a wire rack.
Baked Crisp Topping
  1. Line a cookie sheet with parchment paper. Place all ingredients except butter in a bowl. Combine well then add softened butter. Mix until the mixture begins to form pea-sized clusters. Spread mixture evenly on the parchment lined cookie sheet, then bake at 350 F. for 5 minutes. Stir the topping around a bit, then bake for another 5 minutes until it begins to turn golden brown. Let crisp topping cool completely to room temperature. If crisp mixture is too chunky break it up with your fingers slightly.
Apple Topping
  1. Place apples , lemon juice & water in a small saucepan. Cook over medium heat until softened, but not falling apart. Add brown sugar, cinnamon & salt. Cook for a minute to dissolve sugar. Remove & cool until cake is baked & ready to top.
Drizzle
  1. Sift powdered sugar with salt. Set aside. Cream softened cream cheese & butter with a mixer for about 2 minutes. Add vanilla & mix to combine. Add powdered sugar & slowly incorporate into wet mixture. Add milk & beat to create a drizzle consistency.
Assembly
  1. When cake is cool, carefully & evenly spread apple topping over top of cake. Using a small piping bag, drizzle icing over apples (using a spatula, lightly spread a bit of drizzle on sides). Next, top cake with baked crisp topping. Slice & serve.
Recipe Notes
  • To make your own buttermilk, place 2 tsp of white vinegar or lemon juice in your measuring cup & add milk to equal 2/3 cup, stir & let stand until room temperature.
  • If you prefer cupcakes over the snack cake, no problem. Same idea just a different shape. Your choice!

 

Pork & Apple Bedfordshire Clanger w/ Cheddar-Sage Pastry

The Bedfordshire Clanger is a very unique and little-known meat pie recipe from England, specifically (not surprisingly) from the county of Bedfordshire, a small, low-lying and predominantly agricultural county nestled in the east of England.

In centuries past many of the working husbands of the area used to toil in the fields there. Their wives, knowing their husbands would need lots of protein and carbohydrate sustenance, came up with the brilliant idea of a doubled, loaf-shaped pie. One end contained a savory filling that used the famed pork of the area while the other end was filled with stewed apples (made from the famed local apples) as dessert. So, the two fillings didn’t combine, there was a ‘pastry wall’ in between blocking any flavors from mixing. A ‘secret code’ denoted which end was meat and which was dessert: two knife slits on one end of the pastry top means meat, three small holes on the other shows the sweet. This was brilliant, an entire meal for the hard-working man – handheld, portable and delicious

I guess you could say, the Bedfordshire clanger is not only a tasty treat but also a piece of culinary history that has stood the test of time!

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Pork & Apple Bedfordshire Clanger w/ Cheddar-Sage Pastry
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CLANGERS
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Instructions
Pastry
  1. In a medium bowl, whisk together the flour, sage & salt. Sprinkle the butter cubes over the flour mixture & use your fingers to work them in. Alternately you could use a pastry cutter to do this.
  2. When the mixture resembles cornmeal with pea-sized bits of butter remaining, stir in cheese with a fork until evenly distributed. Sprinkle 6 Tbsp ice water over mixture & stir with a fork until dough begins to come together. If needed, add an additional Tbsp or two of ice water.
  3. Turn the dough out onto a lightly floured surface & knead for about three times. Gather the dough into a disk & wrap in plastic wrap. refrigerate for at least 30 minutes or overnight.
Pork Filling
  1. Bake potato in microwave, peel & cut into small cubes. Set aside.
  2. Heat oil in a skillet & sauté celery, onion, garlic & bacon together on medium heat until veggies are soft & bacon is cooked. Add ground pork, breaking it up well. Stir in dried herbs & spices. Cover & simmer for about 10 minutes.
  3. Remove from heat & stir in cooked potato & cheese. Set aside to cool.
Apple Filling
  1. In a small saucepan, combine butter, water, cinnamon & brown sugar. Bring to a simmer then add diced apples, raisins, lemon zest & juice. Gently simmer for 5 minutes. Remove from heat & allow to cool.
Assembly/Baking
  1. Divide pastry into 5 equal pieces. On a lightly floured surface (or dry wax paper) roll out each piece of pastry into 7 x 7 1/2-inches. The excess trimmed from the sides will be used for little pastry ‘walls’ dividing the sweet & savory fillings. Roll the excess into a 3-inch length.
  2. From the top of each piece, LIGHTLY make a line across your pastry 4-inches from outside edge. This will help to place your fillings properly.
  3. On the 3-inch wide section of the pastry, place savory filling to cover 2/3 of the area. Place one of the rolled strips after that then place sweet filling on the remaining 1/3 to complete the 'clanger'. The little rolled piece of pastry divides the savory & sweet filling.
  4. On the sweet side make 3 holes for vents & on the savory side make 2 slashes. This is the 'code' to let the person eating the clanger which was savory or sweet.
  5. Preheat oven to 350 F.
  6. Brush the edges of each pastry with egg wash. Lift the pastry from the opposite side over the fillings & seal the edges with a fork.
  7. Brush clangers with remaining egg wash & bake for about 30-35 minutes or until golden.

Chai Cinnamon Crescents

It’s the fall season, so bring on the chai flavored recipes! Fall can encompass many different flavors including apple, pumpkin, maple, cranberry and ginger just to name a few. To me, baked goods and chai spices are a no-brainer. Traditionally, chai is made into a tea which consists of milk, spices, sweetener, and black tea. Chai spices can be used for so much more than just tea. Once you make your basic chai spice recipe, there are so many ways to utilize it.

Chai can include several different spices. Cardamom is the most common ingredient, followed by a mixture of cinnamon, ginger, star anise and cloves. Pepper and coriander, nutmeg and fennel are also used but they are slightly less common.

In the winter of 2011, Brion and I traveled Turkey for a month. We were meeting with the Trafalgar tour group in Istanbul. Arriving a day early gave us time to ‘snoop’ around a bit. Next to our hotel was a ‘Starbucks’, so we went in. When Brion ordered my coffee, they gave me a ‘Pumpkin Spice Chai Latte’ by mistake. That (pumpkin) chai flavor was just incredible. I have been addicted to it ever since.

A stay in Istanbul would not be complete without a traditional and unforgettable boat excursion up the Bosphorus, that winding strait that separates Europe and Asia. Its shores are a mixture of past and present, grand splendor and simple beauty. Modern hotels stand next to shore-front wooden villas, marble palaces in contrast to rustic stone fortresses and elegant compounds neighboring small fishing villages. Since Turkey actually straddles two separate continents, its culture features strong elements and traditions from both east and west. At that point in time, we found Turkey a relaxed country to travel in which made our time there very enjoyable.

These crescent rolls are a shortcut to making the classic cinnamon rolls using cream cheese pastry and that incredible flavor of the chai spice. Yum!

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Chai Cinnamon Crescents
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Course dessert
Cuisine Middle Eastern
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Course dessert
Cuisine Middle Eastern
Servings
Votes: 1
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Instructions
Chai Spice Filling
  1. Whisk together all chai spices with brown sugar. Set aside.
Crescents
  1. Preheat oven to 350 F. Line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, sugar, baking powder & salt. With a pastry blender, cut in cream cheese & shortening until mixture resembles coarse peas. Stir in milk. On a lightly floured work surface, knead dough gently about 20 times.
  3. Form dough in a ball then roll out into a 14-inch circumference. Spread butter over the surface of dough then spread spice/sugar combo (all but 1 tsp needed for drizzle) evenly over the butter.
  4. Cut circle into 12-14 equal wedges. Roll each wedge from the outside edge to form a crescent shape. Slightly curve each one & place on baking sheet.
  5. Bake for about 20 minutes or until pastry is baked. Remove from oven & place on wire cooling rack.
Drizzle
  1. In a small bowl, beat together cream cheese & butter until smooth. Add 1/2 tsp chai spice mix, powdered sugar, salt & vanilla. Beat until well combined then add enough milk to make a drizzle consistency. When crescents are cool, drizzle & serve.

Copycat Chachi’s Cran & Brie Sandwich

Several years ago, Brion and I came across a deli we had never noticed before. It was called Chachi’s which proved to be a great find. After checking out the menu we decided on what they called a Cran & Brie Sandwich. OMG .. it was so good! Since then, we have had them numerous times so of course I had to see if I could come up with a copycat version.

Chachi’s Deli is a popular chain started in Calgary, Alberta and now has over 20 locations across BC, Alberta & Manitoba. The concept serves sandwiches with local ingredients, in a contemporary style butcher shop environment. They also serve mac ‘n’ cheese as well as other comfort food offerings. Known for sourcing high-quality ingredients from local partners, Chachi’s has built a reputation for delicious fast food and is raising the bar for ‘mall food’ although some find it a bit pricey.

In December 2006, the first Chachi’s opened in TD Square in downtown Calgary. Derek Brock and Jason Cunningham started the company because they felt there was a need in the marketplace for a premium sandwich offering, above what was being offered by the sub giants. The question that they were asking themselves was … what would happen if you made a sandwich with the best local ingredients possible? That’s how the first Chachi’s sandwich was made and that’s how the company started.

Derek Brock and Jason Cunningham first met over 20 years ago while working as managers at Starbucks Coffee. After forming a strong friendship, they partnered to open the first ever Jugo Juice in 1998. The Jugo Juice brand was a pioneer in the smoothie and juice industry and has since grown to a national chain with stores across the country.

Chachi’s Cran & Brie sandwich consists of roast turkey breast, brie, cranberry chutney, mayo, arugula, granny smith apple & rosemary. Here is my copycat version which I’m sure will never quite match the original but …..

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Copycat Chachi's Cran & Brie Sandwich
Instructions
Ciabatta Rolls
  1. In a small bowl, combine yeast & 1/4 tsp sugar. Add lukewarm water set aside until frothy.
  2. In the bowl of your food processor or mixer (with dough hook), add flour, salt, remaining tablespoon of sugar and rosemary. Pulse once or twice to mix.
  3. When yeast is foamy, with mixer running, pour the liquid into dry ingredients. Add 3 tablespoons olive oil, continuing to mix until dough comes together in a ball. Add a little more flour if necessary, but your dough should by very sticky.
  4. Turn dough out onto floured surface & knead until smooth & elastic, about 20 times. Shape into ball & place into oiled bowl. Cover loosely & place in a draft-free, warm area.
  5. When dough has doubled in size, turn onto lightly floured surface & knead just a few times to deflate. Do not over knead. Divide dough into 6 equal pieces & shape into 6-inch long rolls. Place rolls on parchment paper. Press down & outward to flatten them to about 1-inch thickness. Cover loosely with plastic wrap which has been sprayed with cooking oil spray & set in a warm place until doubled in size.
  6. Preheat oven to 375 F.
  7. When rolls have risen & oven is hot, Remove plastic wrap, poke top of rolls with fingers to create slight indentations. Drizzle olive oil lightly & evenly over rolls. Sprinkle with coarse salt & dried rosemary if you wish.
  8. Slide parchment onto baking sheet bake for 20-25 minutes, until light golden brown.
Cranberry Chutney
  1. Place all chutney ingredients into a large saucepan. Bring to a simmer & cook on low heat until cranberries pop & fruit is soft, about 15-20 minutes. Adjust seasonings or sweetness to your taste. Remove from heat & cool slightly.
  2. Place chutney in a food processor & pulse a few times to puree ever so slightly. I like it to still have a nice texture but your not seeing specific chunks of apple.
Assembly
  1. Slice the ciabatta rolls in half lengthwise. On the bottom half of each, spread cranberry chutney & top with deli roast turkey slices. Layer brie cheese over the turkey. Next lay slices of Granny Smith apple. On the top halves of the ciabatta rolls squeeze some mayo.
  2. Place all prepared bottom & top halves of the rolls in a toaster oven to toast slightly & melt the brie cheese. When slightly toasted & brie is nice & melted, remove from toaster oven & top with arugula & bits of fresh rosemary (if you wish).
Recipe Notes
  • Brion & I used a 'smoky bacon mayo' on our sandwiches & it was real good!

Rhubarb Butter Tarts

The butter tart is probably the most recognizably Canadian dessert there is. But in order to understand the significance of the butter tart, you first need to know the confection’s history. While butter tarts are known around the world as the quintessential Canadian dish, the invention of this confection actually goes back to before Canada was even a country. During a ten-year period, from 1663 to 1673, at least 770 young women were sent to Quebec by Louis XIV to help with colonization. These single ladies were sent with dowries to help boost settlement in New France.

These King’s Daughters (or Filles du Roi) as they came to be known did what any resourceful baker would do: they made do with what they had. With the abundance of new food, they created the butter tart forerunner with baking ingredients readily available like maple sugar and dried fruit. This ancestral tart later led to variations like tarte au sucre and the butter tart.

The first documented recipe for butter tarts was published in The Women’s Auxiliary of the Royal Victoria Hospital Cookbook in 1900, in Barrie, Ontario. Mrs. Malcolm MacLeod’s recipe did not include raisins, but currants paired with that ooey-gooey filling we know and love today.

Throughout the early 1900s butter tarts gained popularity and variations were published in Toronto’s Daily News and included in the 1911 Canadian Farm Cookbook. Butter tarts became all the rage in the 1920s and 1930s, and by the 1980s readers were desperately writing The Vancouver Sun’s fictional baking expert, Edith Adams, for a copy of her recipe. Over the past 350 years, they have become ingrained in the Canadian culinary psyche.

The butter tart is evolving in response to diversifying tastes. At butter tart festivals across the country, you’ll find all sorts of spins on the treat — pumpkin cheesecake, chai spice, coconut, blueberry, saskatoon and even a Nanaimo bar butter tart to name a few.

That brings us to today’s recipe – Rhubarb Butter Tarts! Canadian butter tart filling can be too sweet for some on its own but add some tart rhubarb and it becomes a well-balanced sweet and sour filling. Amazingly good!

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Rhubarb Butter Tarts
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Course dessert
Cuisine Canadian
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Ingredients
Pastry
Course dessert
Cuisine Canadian
Servings
Ingredients
Pastry
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Instructions
Pastry
  1. In a food processor, pulse flour, sugar, salt & baking powder to blend. Add butter & pulse about 3-4 times, until butter is in pea-size pieces. Sprinkle in the ice water; pulse another 4 times. Turn dough out on a lightly floured work surface & knead gently a few times to form a disk. Wrap in plastic wrap & refrigerate for at least an hour.
Filling
  1. Pour boiling water over rhubarb; let stand for 5 minutes. Drain.
  2. Add butter, sugar, salt & syrup to the rhubarb. Stir thoroughly until butter is melted & sugar is dissolved. Add egg & vanilla.
Assembly/Baking
  1. Preheat oven to 375 F.
  2. On a lightly floured surface, roll out chilled pastry to an 1/8-inch thickness. Cut into 24 squares. Place pastry squares into 24 mini tart pan cups with corners hanging over the sides. Divide rhubarb filling between tart shells.
  3. Bake for about 20 minutes or until slightly golden. Cover with foil if they start to brown too quickly.
  4. Remove from oven & allow to cool to set up.

Avocado & Smoked Salmon Pizza

CELEBRATING CANADA DAY!

In Canada, July 1st marks the day for Canadians to show pride in their nations history, culture and achievements. From coast to coast the country’s birthday is marked with various events.

On July 1st, from coast to coast, the country’s birthday is highlighted with colorful parades, concerts, carnivals, festivals and firework displays.

Food and drink are almost as synonymous with Canada Day as the colors of red and white. More importantly this date celebrates the historical event in which Canada gained its independence from Great Britain in 1867.

Pizza is one of those foods that works for just about everyone. From meat eaters to vegetarians, kids, adults and everyone in between. Year-round, it’s the perfect entree for family or party events.

Although avocado on pizza may sound weird, to me it’s glorious. When you think about it, tomato or tomato sauce is a big part of pizza most of the time. Often guacamole is made with tomato, so that avocado flavor compliments pizza well.

Pizza is one of the easiest meals you can make at home. I most always prefer to make my own crust but nothing wrong with a purchased one or some naan or focaccia bread for the crust. Once that crust part has been taken care of, it’s really just a matter of topping the pie with all your favorite ingredients and waiting for it to come out of the oven.

It’s always interesting to me what develops when you ‘step out of the box’ so today our Canada Day meal is a smoked salmon & avocado pizza.

Print Recipe
Avocado & Smoked Salmon Pizza
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
NAAN PIZZAS
Ingredients
Pizza Spread
Caramelized Red Onions
Pizza
Servings
NAAN PIZZAS
Ingredients
Pizza Spread
Caramelized Red Onions
Pizza
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pizza Spread
  1. In a small bowl, combine the cream cheese with the dill & minced garlic. Mix well.
Caramelized Onion
  1. Heat oil in a skillet until hot. Add sliced onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture is evaporated & onion is soft. Reduce heat; sprinkle with cider vinegar & brown sugar. Cook & stir until caramel brown in color. Remove from skillet & set aside.
Toppings
  1. Grate cheese. Flake smoked salmon. Peel avocado & remove pit. Slice in 1/8-inch slices.
Assembly/Baking
  1. Preheat oven to 350 F.
  2. Drizzle garlic olive oil onto the Naan breads & spread with cream cheese mixture. Divide onion evenly between the 6 Naan breads. Top with 1/2 of the grated cheese. Evenly distribute the smoked salmon then top with remaining cheese.
  3. Bake for about 10-15 minutes or until hot & bubbly.
  4. Remove from oven & divide avocado slices between the pizzas. Garnish with chopped sprigs of fresh dill & sprinkle with lemon pepper if you wish.
Recipe Notes
  • Alternately, you can omit the garlic olive oil & the cream cheese mixture & use bottled tartar sauce for the base of the pizzas. Brion & I really enjoyed this alternative.