Apple Raspberry Truffles

Harvest season is upon us fellow food lovers.  There's no better time of year to indulge in the bounty of local produce.  Today we're going to substitute a more traditional truffle filling for one that, at the very least, will get some dietary fibre into you and contains a serving of fruit.

This is an advanced recipe, so strap on your aprons you intermediate cooks because it's time to graduate.

Apples are just coming into season as we head into Autumn and what better way to get your apple a day then wrapped in rich dark chocolate?  I won't sugar coat this confection, it is time consuming and not for those looking for a quick sugar fix. If you have the time and dedication it's worth the reward.

Harvest Time Truffles:

3lbs of apples (whatever you can get in quantity)
Juice of 1 lemon
1 pint Raspberries
2 packages Raspberry gelatin
6 oz Dark chocolate
1/4 cup Cocoa powder
1/4 cup Icing sugar
3 cups Water
2 cups Corn Syrup

Peel and core the apples and place them in a large heavy bottomed pot.  Wash the raspberries, then puree and strain off any seeds. Place the raspberry puree into the pot of apples with the water and lemon juice.  Bring the entire contents to a boil and reduce to a simmer until the apples are mushy.  Using whatever works best for you (I use an immersion blender for this) mash the apples until there are no discernible lumps.

Add the gelatin and corn syrup to the pot and continue simmering.

The cooking time is the most difficult element of this dish.  The mixture will need to reduce on the stove until it is about 1/4 of its volume.  The desire here is to turn the heat up and speed up your cooking time, but avoid this temptation.  Due to the high sugar levels in this dish it can and will burn easily.  The trick here is to heat the mixture just enough to continue evaporating the liquid without burning.  My stove is very sub-par so I let my mixture cook (with minimal supervision) for approximately 12 hours.  Stirring occasionally to prevent clumps and burning.

Your filling is ready when it is thick enough to hold shape.  Test small amounts in the freezer if you are unsure.

Once properly reduced, allow the mixture to cool then roll into balls and place in the freezer.  While your filling chills, place 6oz dark chocolate in a double boiler until melted.  Mix together in a bowl the cocoa powder and icing sugar.  Dip the chilled filling into the chocolate then roll in cocoa powder until dry enough to handle. 

Store in an air tight container in the fridge or freezer for 1-2 weeks.

Eat and enjoy!

Peanut Butter Pie

One of my favourite things about peanut butter is its versatility.  I enjoy this tasty legume as both a sweet and a savoury.  When it comes to dessert, sometimes I find I want more peanut butter and less of everything else.  After some intense cravings, I decided I just wanted to eat a pie made of peanut butter.  Instead of a more traditional pie crust I opted to use a sweet shortcrust here.

If I could invite the non-allergic world over for a slice of pie, I'd serve this.

Peanut Butter Pie
Filling:
2 eggs
1/2Cup Corn syrup
1/2Cup Sugar
1/2Cup Milk (any)
1tsp Vanilla
1Cup Peanut Butter
1/2Cup Butter

Sweet Shortcrust
1Cup Butter (chilled, cubed)
2 3/4Cups Flour
1/2Cup Icing Sugar
1Tbsp Cornstarch

First we'll start with our crust so it can chill.  Place the cubed butter and flour in a large bowl.  With a knife (or pastry knife if you have it) cut the butter into smaller and smaller pieces.  It's important that this is done in the flour to keep our butter cool.  Add the remaining ingredients and knead the dough by hand, once it starts holding shape turn it out onto a flat surface for easier kneading.   If your dough seems dry add small amounts of water 1tsp at a time, being careful not to over knead.  Pastry dough does best when handled least.  So work quickly and get it wrapped up and in the fridge to chill.

You'll want a slightly deeper dish for this type of pie.  I used a 6"inch square deep tart pan for this.

Once chilled roll the dough out on a floured surface to 1/4 inch thick.  Using the rolling pin to pick up your dough, line your preferred pie dish.  Pre-heat your oven to 350º.  Blind bake the shortcrust for 15-20 minutes.

In a large bowl combine together the pie filling ingredients and whisk until smooth.  After the shortcrust has blind baked, pour the filling in and continue baking for another 30 minutes.  Remove from the oven and allow chill over night.

Eat, enjoy, and try stop yourself from devouring the whole pie. :)

Peanut Butter Swirl Bars

Guilty confessions are hard to make, but we all have to face up to hard truths sometimes.  Honestly, I use shortcuts in the kitchen.  I know it is a slippery slope, but some evenings we all need something a little faster than an entire meal from scratch.

So, how do I cook with pre-made anything and still have a "home made" meal?  The truth to using pre-made anything is really just to pick and choose carefully.  Typically the less work you need to do for a make ahead item, the more unhealthy it is.  I'm not talking about jazzing up a Swanson's frozen dinner here, so don't take off your pants just yet (I'm looking at you Single-and-lives-alone).

Bisquick is my dirty secret today. I'm sure you're wondering why I'm so piqued by biscuit mix.  This little kitchen wonder is an amazing base for any sort of quick bread style recipe (a bread or cake item that is risen "quickly" using baking soda, powder, etc.).  It's simple flavourless composition allows it to be used in both sweet and savoury dishes with ease.  Today I'm making a dense and chewy bar.

Peanut Butter Swirl Bars

3/4cup Bisquick
1/2cup Butter
2 Eggs
1/4cup Corn Syrup
1/2cup milk
1/2cup Sugar

3/4cup Peanut Butter
1/4cup Chocolate Hazelnut Spread (Nutella)

Now the easiest part.  Put the first set of ingredients all together in a bowl and mix thoroughly, be sure to mix out any lumps.

Remove 3/4 of a cup from the mixture and place it in a separate bowl.  Mix in the peanut butter until smooth.  Add the chocolate hazelnut into the reserved batter.  Pour the peanut butter batter into a greased pan and drop large spoonfuls of the chocolate mix over top.  Swirl the batter with a butter knife for a marbled effect.

Bake at 350°F 20-30 minutes.  I find these bars work best when slightly under baked, I pull them out when the centre is firm but still sticky.  Now, try to let them cool before cutting and eating them.

Blueberry Marshmallows

This week’s treat is a familiar favourite known the world over, from beverages to campfires this versatile confection lends itself easily to so many things.  What better way to get ready for the camping and outdoor season than to make your very own marshmallows!

These sweet little clouds will toast up on a bonfire just like the store bought kind.  Now, much of what goes into a marshmallow cannot be altered, its composition relies on the sugars and proteins to make and maintain that soft airy texture the dish is best known for, so today we are substituting any artificial flavours for real fruit!

Blueberry Marshmallows

1 Cup Blueberries

¼ Cup Sugar

2 Packets Unflavoured Gelatin

½ + ¼ Cup Cold Water

1 Cup Sugar

1/3 Cup Corn Syrup

4 Egg Whites

1 tsp Vanilla Extract

1 tsp Vinegar

2 Tbsps Icing Sugar

For the blueberry flavouring heat 1 cup blueberries with ¼ cup sugar.  Puree and pour through a fine mesh strainer.

There are a number of different ways for making marshmallows; we’re going to be using the Italian meringue method.  Place ½ cup water with 1 cup sugar and 1/3 cup corn syrup in a medium sauce pot on medium high and leave to simmer. The sugar will be done once it reaches 245°F.

Whisk together the egg whites, vinegar, and icing sugar until they reach stiff peaks.

Add the gelatin and remaining water into the blueberry flavouring and heat on low until the gelatin is dissolved.

Once the sugar has reached 245°F remove it from the heat and begin slowly pouring it into the meringue while whisking on high speed.  Remember to add the sugar slowly and constantly to the meringue, once the sugar cools you won’t be able to add it into the meringue anymore.  Next add the gelatin mix into the meringue using the same method as before.  Continue whipping the mixture until it has cooled to room temperature.

Oil and liberally dust a 6” pan with icing sugar.  Pour the mixture into the pan and allow it to set overnight in a cool dry area.  Dust once more before cutting your marshmallows into portions.

These keep for about a week in an air tight container, but they taste best fresh!

Oreo Cheesecake Ice Cream

This recipe was inspired by my time spent working as an intern Pastry Chef in
downtown Toronto. Creamy and smooth, this ice cream is sure to please any sweet tooth or
cheesecake fanatic.

For that firm scoop-able ice cream we all know and love we need to use a custard based recipe.
Custard can be a tricky item to master, but any good pastry chef really can’t live without knowing
how to make good custard (it’s the base for a wide range of other recipes). The key to any
custard is to take things slowly, stay on top of it, and never let it boil. Boiled custard splits and
becomes sweet scrambled eggs and whey.

I know what you’re thinking, “how many people have an ice cream machine just lying around at
home?” Fear not frozen treat lovers! This recipe is a still-frozen dessert, or parfait if you will.

Oreo Cheesecake Ice Cream

 450ml Whipping Cream
 2 Large Eggs (separated)
 1 tsp Vanilla Extract
 250g Cream Cheese (cubed)
 1¼ Cups Sugar
 ½ tsp Vinegar
 15-20 Crushed Oreos

Combine ¾ cups sugar, vanilla, half of the whipping cream, and cream cheese in a saucepan on
medium heat. Whisk until smooth. Remove from the heat and set aside.
In a bowl, mix the egg yolks with 3 tablespoons of the remaining cream. Whisk in a small amount
of the cream cheese mixture to warm the yolks then quickly mix the yolks into the cream cheese.
Return the mixture back to the stove top and place on a medium low heat. Whisk constantly
(being sure to scrape the bottom well) until the mixture starts to thicken and is thoroughly warmed
(steaming but not bubbling). Remove from the heat and place the custard in the fridge or freezer
to chill.

Whisk the egg whites with ¼ cup sugar and ½ tsp vinegar until
soft peaks are formed. Cover and set aside.

Whisk together the remaining ¼ cup sugar and whipping cream
to stiff peaks.

Once chilled mix the crushed Oreos into the cream cheese. Next fold in the whipped cream and
egg whites until well combined. Portion the mixture into containers and place in the freezer over
night.

Eat and enjoy!

Not Mac n Cheese

Winter time is all about warm and hearty meals, comfort food, and slow cooking. For me, comfort food is synonymous with macaroni and cheese, but this dish is certainly not easy on the waist.

Today's Substitution is pasta, so you celiac sufferers pay attention as well. There are a lot of noodle substitutes on the market, from low to no calorie. Personally I find the idea of eating a large plate of anything that is nutritionally valueless to be a bit concerning. Health and nutrition sciences have come a long way, but we are nowhere near fully understanding what all these excess unused chemicals and additives do while in our systems. This substitution is easy, healthy, and natural.

Not Mac & Cheese
3 large Zucchini
Sea Salt
1/2 Head Cauliflower
500g Shredded sharp cheese
200g Shredded mozzarella
1/2 pkg Cream cheese
1/4 cup Parmesan cheese
3/4 cup Milk (any)
2 tsp Grainy mustard
1 tsp Worcestershire sauce
1 dash Cayenne pepper sauce (Frank's)
Salt and Pepper to taste

Now for the magic. Using an ordinary vegetable peeler remove all skin from the zucchini. Once skinned keep going, use the peeler to slice long thin strips from the zucchini. I find a quarter rotation while slicing keeps the strips from getting too wide. Place the thinly sliced zucchini in a colander and sprinkle with sea salt. The salt will pull the water out of the zucchini strips and help keep them intact while cooking. Cut the cauliflower into florets.

Place the milk, mustard, and Worcestershire in a sauce pot and bring to a simmer. Mustard may sound like an unusual addition, but it will enhance the flavour of the cheese. Add the sharp cheese, cream cheese, and half the Parmesan. Salt and pepper to taste. I am keeping with a gluten free them here and choosing not to use a roux (cooked flour and butter) for a more traditional cheese sauce. The cream cheese will do the thickening instead.

Strain off any excess water from the zucchini noodles. Place the cauliflower and zucchini in an oven safe dish and mix the cheese sauce into the veggies. Sprinkle the remaining cheeses over top and bake in a 350 degree oven for 45 minutes.

Pudding Love & A Theme Introduction

So, as you may have guessed from a quick look through my recent posts, I enjoy creating recipes. This little hobby is born in part (aside from a love of and education in food) from a desire to control what goes into my body and gastronomic ADD, to coin my own phrasing.

My recipes often arise from a desire to take a delicious (but possibly unhealthy) dish and turn it into something I can enjoy without the nagging guilt. Substitutions are my speciality and this is something I will be writing on a little more often and in length.

Making substitutions in recipes can have a profound impact on the taste and texture of a dish. When swapping out ingredients, for whatever reason, it's important to remember that you will often need to add an equivalent item back in. Recipes, though often treated loose and free, are a complex balance of flavours resulting in "umami" or the perfect flavour. A meal is very much the sum of its parts.

Today's recipe uses a simple substitution to remove most of the fat from our dish. A twist on the Asian style fruit pudding you find in most Dim Sum places. This simple dessert is light and refreshing!

Pudding Love
1 package soft or silken tofu
1 1/2 cups Almond milk
1 package of Flavoured Jello (I used peach)
1 Ripe mango
2 Tbsp Sugar
2 Large strawberries

Peel and slice the mango and add it into a saucepan with the milk, jello, sugar, and cubed tofu. Heat on medium until the fruit is tender and the jello has dissolved. Using a blender, puree the mixture until is smooth and creamy in texture.

Wash and core the strawberries and thinly slice them, the will have a natural "heart" shape to them when sliced correctly. Using your preferred mould (I used a deep silicone muffin tray) place a slice of strawberry on the bottom of each section. Pour your mixture into the moulds, cover, and chill for 4 or more hours (over night is best). Once set, use a knife or a quick dip in hot water to help turn out your puddings. Eat and enjoy!

For this dish I substituted all dairy with soy and almond milk. The two ingredients work well together here to provide the creamy taste and texture of condensed milk without the fat. If your craving a big slice of cheesecake, this recipe may be your answer!

Sea Salt & Cinnamon Candied Almonds

So, if you're anything like me winter time has you craving sweets. I could eat candy for days. When my self restraint is fully operational, I like to substitute healthier options for unhealthy cravings. These almonds are a nice compromise.

This took me 10 minutes to make using the dry caramel method. If you haven't done this before, the key is to start with a hot pan or pot and pay attention.

1 cup Almonds (roasted or raw)
2 Tbsp Corn syrup
4 Tbsp Sugar
1 tsp Cinnamon
2 tsp Sea Salt

Heat a sauce pan to medium-high. Add corn syrup, cinnamon, and sugar to the hot pan. Allow the sugar to dissolve and the mixture to boil. Once the colour starts to darken add the almonds and stir. Ensure all almonds are well coated. While still hot, spread the almonds out on parchment paper and sprinkle with sea salt. Be sure to spread them out as much as possible, they will be difficult to separate when they cool.

Treacle Tart w/ Cinnamon Glazed Apple

As a pastry chef, the old world recipes are always fascinating and fun to try. It's interesting to see what was being done in the world of food as society progressed, better still, we can actually replicate these dishes and experience a little of our own ancestry first hand.

One such dessert is, as the title suggests, a treacle tart. A simple short crust with a tooth-achingly sweet filling, the tart is a great way to use up stale bread (and it isn't bread pudding). This recipe is a twist on the classic, I've removed the lemon from the filling to let the treacle shine through and decided to go with a cinnamon apple as a contrast instead.

1 8" Baking tin lined with short crust
1 jar Lyle's golden syrup or treacle (must be treacle)
1 1/2 cups Plain breadcrumb
1/4 cup Cream
1 tsp Vanilla
1 Egg

2 apples (peeled, halved, cored)
1/4 cup Water
1/2 cup Sugar
1 Cinnamon stick

Combine treacle, bread crumb, eggs, vanilla, and cream. Pour into short crust lined tin (ensuring crust is high enough for filling not to overflow).

In a small saucepan bring sugar, water and cinnamon to a boil, continue to boil for 5 minutes. Add the apple halves and poach for 3 minutes. Remove apples from the liquid, once cool enough to handle slice the halves thinly and arrange them on top of the tart. With a pastry brush, coat the top of the tart with the poaching liquid.

Place in a 350 degree f oven for 30-40 minutes. Crust should be golden and the filling firm but not dry.

Slice and serve with hot custard or ice cream. Then sit back and enjoy the praise you will receive for serving this easy to prepare dessert.

Garlic Braised Back Ribs

The long, grey winter in Toronto always leaves me missing BBQ season. As an apartment dweller in the city, my grill time already verges on non-existent, winter is a no-grill zone for me. Here's a recipe I recently created to bring a little taste of the BBQ indoors this winter. These ribs are succulent and tender, a perfect make ahead dish for guests or a nice Sunday meal with a glass of wine.

Garlic Braised Ribs
1 kg Pork back or side ribs
1 cup chicken stock
3 tbsp Soya sauce
4 tbsp Hoisin
1 tbsp Worcestershire sauce
1/2 cup red wine
1 large white onion (rough chop)
1 tbsp Grainy mustard
2 tbsp cider vinegar
1 tbsp Sriracha
Garlic cloves (whole, peeled)

Combine all ingredients in a covered baking dish, I used a Betty Crocker Dutch Oven for this recipe. For the garlic you can add as much or as little as you prefer, keeping in mind the flavour will mellow as it roasts. I love garlic, it's a great flavour and a curative! I added roughly 20 cloves.

Place the covered meat in the oven at 300 degrees f for 2 hours. Remove the lid and continue cooking for an additional hour.

This was a simple Sunday meal, served with rice and pickled beans.

Saturday Brunch

Nothing says weekend breakfast like pancakes. A fun change up to the typical brunch fair ( and a good way to cut the sugar) is to make them savoury! A great addition to any brunch buffet.

Broccoli and Feta Pancakes
1 cup ap flour
3/4 cup milk
1 tsp salt
1 egg
2 tsp baking soda
Feta cheese
1/2 head of broccoli (fine diced)

Whisk together the flour, eggs, milk., salt and baking soda. The consistency should be medium thick, for fluffier pancakes. Add crumbled feta cheese and broccoli and mix until incorporated.

Drop batter onto medium high greased pan. Flip when golden.

I decided to throw down a slice of mozzarella to have fried in the centre. Try different types of filling out, this. Is a versatile recipe. Have fun!

Spicy Salted Caramel

If you've never worked with Caramel before this recipe may take some practise, but mastering the technique will make you a caramel pro! It is the same basic method for everything from brittle to sauce.

1 cup white sugar
1/4 cup water
1 cup corn syrup
1 cup heavy cream
1/2 cup butter
3 tsps sea salt
1/4 tsp crushed chili flakes
2tsp vanilla
1Tbsp cider vinegar

In a heavy saucepan stir together the corn syrup, sugar, water, vinegar and 2tsp sea salt. Place on high heat but do not stir. Brush down the inside of the pot with some warm water if crystals begin to form. Once the sugar starts to turn golden or amber in colour add the cream, butter, chili flakes and vanilla. Continue to heat until the mixture is 245 degrees F. If you don't have a candy thermometer, a chilled dish or bowl of ice water will allow you to test the consistency of the caramel. It should be soft and chewy but still able to hold its shape.

Remove from the heat and pour into a well oiled pan. Garnish with sea salt and score the caramel into squares with an oiled knife. Place the caramel in the freezer until firm, remove from the pan and break along the score lines. Store in wax paper in a cool dry place for 7-12 days. Try dipping them in chocolate for an extra treat!

There you have it, delicious, sweet caramel. By changing the amounts of liquid and the cooking time this recipe can go from sauce to hard candy with ease. You may also notice that I don't add brown sugar, and darken the sugar before adding any dairy. This is a more traditional method, the caramel flavour comes from the burnt sugars. Using regular brown sugar gives a butter scotch flavour instead of caramel.