Yield 5 dozen
Ingredients
1 cup butter, softened
1 cup packed brown sugar
1 egg
1 cup real maple syrup
1 teaspoon vanilla extract
2 teaspoons baking soda
1/2 teaspoon salt
4 cups all-purpose flour
1/3 cup granulated sugar for decoration
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream the butter and brown sugar. Add the egg, syrup and vanilla. Mix until well blended. Sift together the flour, salt and baking soda. Stir into mixture until well blended. Shape into 1 inch balls and roll in sugar. Place on cookie sheets about 2 inches apart and flatten slightly.
Bake 8 to 10 minutes in the preheated oven. Let cool on wire rack.
Showing posts with label Canada. Show all posts
Showing posts with label Canada. Show all posts
Nanaimo Bars
Ingredients:
Bottom Layer:
1/2 cup (1 stick) (113 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1/3 cup (30 grams) unsweetened cocoa (I use Dutch-processed)
1 large egg, beaten
1 teaspoon pure vanilla extract
2 cups (200 grams) graham cracker crumbs
1 cup (65 grams) coconut (either sweetened or unsweetened)
1/2 cup (50 grams) walnuts or pecans, coarsely chopped
Middle Layer:
1/4 cup (56 grams) unsalted butter, room temperature
2 - 3 tablespoons milk or cream
2 tablespoons vanilla custard powder (Bird's) or vanilla pudding powder
1/2 teaspoon pure vanilla extract
2 cups (230 grams) powdered sugar (confectioners or icing)
Top Layer:
4 ounces (115 grams) semisweet chocolate, chopped
1 tablespoon (14 grams) unsalted butter
Preparation:
Butter or spray a 9 x 9 inch (23 x 23 cm) pan with a non stick vegetable spray.
Bottom Layer: In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly onto the bottom of the prepared pan. Cover and refrigerate until firm (about an hour).
Middle Layer: In your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Add the remaining ingredients and beat until the mixture is smooth. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).
Top Layer: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread the melted chocolate evenly over the filling and refrigerate until the chocolate has set.
To Serve: To prevent the chocolate from cracking, using a sharp knife, bring the squares to room temperature before cutting.
Yield: Makes about 25 squares
Bottom Layer:
1/2 cup (1 stick) (113 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1/3 cup (30 grams) unsweetened cocoa (I use Dutch-processed)
1 large egg, beaten
1 teaspoon pure vanilla extract
2 cups (200 grams) graham cracker crumbs
1 cup (65 grams) coconut (either sweetened or unsweetened)
1/2 cup (50 grams) walnuts or pecans, coarsely chopped
Middle Layer:
1/4 cup (56 grams) unsalted butter, room temperature
2 - 3 tablespoons milk or cream
2 tablespoons vanilla custard powder (Bird's) or vanilla pudding powder
1/2 teaspoon pure vanilla extract
2 cups (230 grams) powdered sugar (confectioners or icing)
Top Layer:
4 ounces (115 grams) semisweet chocolate, chopped
1 tablespoon (14 grams) unsalted butter
Preparation:
Butter or spray a 9 x 9 inch (23 x 23 cm) pan with a non stick vegetable spray.
Bottom Layer: In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly onto the bottom of the prepared pan. Cover and refrigerate until firm (about an hour).
Middle Layer: In your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Add the remaining ingredients and beat until the mixture is smooth. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).
Top Layer: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread the melted chocolate evenly over the filling and refrigerate until the chocolate has set.
To Serve: To prevent the chocolate from cracking, using a sharp knife, bring the squares to room temperature before cutting.
Yield: Makes about 25 squares
Tourtiere
Ingredients
2 cups all purpose flour
1/2 teaspoon salt
10 tablespoons cold unsalted butter, cut into pieces
2 cups minced onions
2 tablespoons unsalted butter
1 tablespoon olive oil
2 pounds lean ground pork
3 to 4 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon ground allspice
1 bay leaf
1/2 cup dry white wine
1/2 cup beef broth
3 tablespoons cold lard or vegetable shortening
4 to 5 tablespoons ice water
1 cup chopped tomatoes, well drained
2 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh parsley
1 egg beaten with 2 tablespoons heavy cream
An egg wash made by beating 1 egg with 2 teaspoons water and a pinch of salt
Preparation
Make the pastry: Sift flour and salt, cut in butter and lard until mixture resembles coarse meal.
Add ice water, tossing the mixture until the liquid is incorporated and form it into a ball.
Divide dough into two flattened balls, one slightly larger than the .other, and chill, wrapped in wax paper, for 1 hour.
Cook the onions in the butter and oil, stirring, until softened.
Add pork and cook until it is no longer pink.
Stir in garlic and dried herbs, cook 1 minute, and add wine.
Reduce until almost completely evaporated, add broth and reduce by half.
Stir in tomatoes, tomato paste, and salt and pepper and simmer until thick.
Let cool for 30 minutes and remove bay leaf.
Roll out smaller round of dough 1/8 inch thick and fit into a 9 inch piepan, trimming the edge to form a 1/2 inch overhang.
Brush with egg wash, prick bottom and spread pork mixture in shell, mounding it slightly.
Roll out remaining dough 1/8 inch thick and drape over filling.
Trim top crust, leaving a 1 inch overhang; fold under bottom crust and crimp edge decoratively.
Make slits in top crust for steam vents and brush dough with egg wash.
Bake on a baking sheet in a 450° F oven for 10 minutes, then reduce to 350° and bake 40 minutes longer or until crust is golden.
2 cups all purpose flour
1/2 teaspoon salt
10 tablespoons cold unsalted butter, cut into pieces
2 cups minced onions
2 tablespoons unsalted butter
1 tablespoon olive oil
2 pounds lean ground pork
3 to 4 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon ground allspice
1 bay leaf
1/2 cup dry white wine
1/2 cup beef broth
3 tablespoons cold lard or vegetable shortening
4 to 5 tablespoons ice water
1 cup chopped tomatoes, well drained
2 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh parsley
1 egg beaten with 2 tablespoons heavy cream
An egg wash made by beating 1 egg with 2 teaspoons water and a pinch of salt
Preparation
Make the pastry: Sift flour and salt, cut in butter and lard until mixture resembles coarse meal.
Add ice water, tossing the mixture until the liquid is incorporated and form it into a ball.
Divide dough into two flattened balls, one slightly larger than the .other, and chill, wrapped in wax paper, for 1 hour.
Cook the onions in the butter and oil, stirring, until softened.
Add pork and cook until it is no longer pink.
Stir in garlic and dried herbs, cook 1 minute, and add wine.
Reduce until almost completely evaporated, add broth and reduce by half.
Stir in tomatoes, tomato paste, and salt and pepper and simmer until thick.
Let cool for 30 minutes and remove bay leaf.
Roll out smaller round of dough 1/8 inch thick and fit into a 9 inch piepan, trimming the edge to form a 1/2 inch overhang.
Brush with egg wash, prick bottom and spread pork mixture in shell, mounding it slightly.
Roll out remaining dough 1/8 inch thick and drape over filling.
Trim top crust, leaving a 1 inch overhang; fold under bottom crust and crimp edge decoratively.
Make slits in top crust for steam vents and brush dough with egg wash.
Bake on a baking sheet in a 450° F oven for 10 minutes, then reduce to 350° and bake 40 minutes longer or until crust is golden.
Brussels Sprouts with Onion and Mustard Seeds
This dish reheats well also so it can be made ahead of time. Serves 6
Ingredients
2 lbs Brussels sprouts
1 tablespoon mustard seeds
1 tablespoon extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup chicken stock
1 tablespoon Dijon mustard
1 teaspoon lemon juice
Preparation
Trim the outer leaves of the Brussels sprouts and cut an X in the bottom of each.
In a large pot of boiling salted water, cover and cook the Brussels sprouts until tender-crisp, about 6 minutes. Drain and chill under cold water, then drain well.
In a large nonstick skillet, toast the mustard seeds over medium heat, stirring, until aromatic and the seeds begin to pop, about 3 minutes.
Add the oil, onion, garlic, salt and pepper.
Cook over medium-high heat until softened, about 2 minutes.
Ingredients
2 lbs Brussels sprouts
1 tablespoon mustard seeds
1 tablespoon extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup chicken stock
1 tablespoon Dijon mustard
1 teaspoon lemon juice
Preparation
Trim the outer leaves of the Brussels sprouts and cut an X in the bottom of each.
In a large pot of boiling salted water, cover and cook the Brussels sprouts until tender-crisp, about 6 minutes. Drain and chill under cold water, then drain well.
In a large nonstick skillet, toast the mustard seeds over medium heat, stirring, until aromatic and the seeds begin to pop, about 3 minutes.
Add the oil, onion, garlic, salt and pepper.
Cook over medium-high heat until softened, about 2 minutes.
Homemade Peameal Bacon
Ingredients
One 1-3 lb pork loin
Morton Tender Quick (found in the Salt/Spice area of super market)
Corn Meal
Brown Sugar
Preparation
Make the rub: Make a mix of one Tablespoon of the Tender Quick with one Teaspoon of brown sugar for each pound of pork loin.
Sprinkle 1/2 of this rub on the top of the pork loin, rub in with hands. Flip over, sprinkle the remaining run the other side and ends, rub in to pork loin. Use all of the mixture.
Place pork loin into plastic storage bag and seal tightly. Put into fridge for 4 days. Every day, flip the bag over and place back in fridge.
After 4 days, remove loin from storage bag and submerge in a bowl of cool water for 1 hour.
Remove loin from water bowl. Place 2 cups of corn meal on a plate. Roll pork loin in corn meal, covering completely. Press down hard on all sides of loin, and rotate, to make a corn meal 'crust' all around the loin. Place in clean plastic storage bag and place in fridge for at least another 24 hours.
Bacon is now ready!
One 1-3 lb pork loin
Morton Tender Quick (found in the Salt/Spice area of super market)
Corn Meal
Brown Sugar
Preparation
Make the rub: Make a mix of one Tablespoon of the Tender Quick with one Teaspoon of brown sugar for each pound of pork loin.
Sprinkle 1/2 of this rub on the top of the pork loin, rub in with hands. Flip over, sprinkle the remaining run the other side and ends, rub in to pork loin. Use all of the mixture.
Place pork loin into plastic storage bag and seal tightly. Put into fridge for 4 days. Every day, flip the bag over and place back in fridge.
After 4 days, remove loin from storage bag and submerge in a bowl of cool water for 1 hour.
Remove loin from water bowl. Place 2 cups of corn meal on a plate. Roll pork loin in corn meal, covering completely. Press down hard on all sides of loin, and rotate, to make a corn meal 'crust' all around the loin. Place in clean plastic storage bag and place in fridge for at least another 24 hours.
Bacon is now ready!
Maple Syrup Glazed Peameal Bacon
Ingredients
4 sweet potatoes or yams (unpeeled) (about 1-3/4 lb/875 g total)
1-1/2 lb pea meal bacon
2 apples (unpeeled)
1/3 cup maple syrup
2 tsp Dijon mustard
Pinch cloves
Preparation
Prick potatoes and place on greased grill over medium-hot coals or medium setting; cook for 25 minutes, turning occasionally.
Meanwhile, cut bacon into 3/4-inch (2 cm) thick slices.
Core apples and cut into eighths.
Combine maple syrup, mustard and cloves.
Place apples on large buttered square of foil; drizzle with 2 tbsp (25 mL) of the maple syrup mixture.
Seal packet and set aside.
Place bacon slices on grill and cook for 10 minutes.
Turn and brush with some of the maple syrup mixture.
Add apple packet to grill; cook for about 10 minutes longer or until apples and potatoes are tender.
Slash each potato just enough to drizzle in 1 tsp (5 mL) maple syrup mixture.
4 sweet potatoes or yams (unpeeled) (about 1-3/4 lb/875 g total)
1-1/2 lb pea meal bacon
2 apples (unpeeled)
1/3 cup maple syrup
2 tsp Dijon mustard
Pinch cloves
Preparation
Prick potatoes and place on greased grill over medium-hot coals or medium setting; cook for 25 minutes, turning occasionally.
Meanwhile, cut bacon into 3/4-inch (2 cm) thick slices.
Core apples and cut into eighths.
Combine maple syrup, mustard and cloves.
Place apples on large buttered square of foil; drizzle with 2 tbsp (25 mL) of the maple syrup mixture.
Seal packet and set aside.
Place bacon slices on grill and cook for 10 minutes.
Turn and brush with some of the maple syrup mixture.
Add apple packet to grill; cook for about 10 minutes longer or until apples and potatoes are tender.
Slash each potato just enough to drizzle in 1 tsp (5 mL) maple syrup mixture.
Steamed Fiddleheads With Wild Leek Greens
Ingredients
1 pound Fiddleheads cleaned (can substitute with asparagus)
1/2 cup plain yogurt
1/2 cup mayonnaise
1 tablespoon fresh lemon juice, or to taste
3 teaspoons Dijon-style mustard
3 tablespoons finely chopped Wild Leek greens
Preparation
Steam the fiddleheads over boiling water for 5 minutes, or until they are crisp-tender. Drain, then chill in a bowl of ice and cold water to stop the cooking. When they have cooled transfer to colander to drain.
In a small bowl whisk together the yogurt, mayonnaise, lemon juice, mustard, wild leek greens. Add salt and pepper to taste, whisking until the sauce is smooth. Serve the Fiddleheads topped with the sauce.
Serves 4 to 6
1 pound Fiddleheads cleaned (can substitute with asparagus)
1/2 cup plain yogurt
1/2 cup mayonnaise
1 tablespoon fresh lemon juice, or to taste
3 teaspoons Dijon-style mustard
3 tablespoons finely chopped Wild Leek greens
Preparation
Steam the fiddleheads over boiling water for 5 minutes, or until they are crisp-tender. Drain, then chill in a bowl of ice and cold water to stop the cooking. When they have cooled transfer to colander to drain.
In a small bowl whisk together the yogurt, mayonnaise, lemon juice, mustard, wild leek greens. Add salt and pepper to taste, whisking until the sauce is smooth. Serve the Fiddleheads topped with the sauce.
Serves 4 to 6
Smoked Salmon Torta
Ingredients
2 packages (8 ounces/250 g each) cream cheese, at room temperature
½ cup (125 mL) butter, at room temperature
Salt
2 or 3 sprigs fresh dill
¼ cup (50 mL) chopped fresh dill
½ pound (250 g) sliced smoked salmon
Assorted bread and crackers
Preparation
Beat together cream cheese and butter; add salt to taste. Line an 8-by-4-inch (20 by 10 cm) loaf pan with a piece of plastic wrap large enough to extend over edge of pan. Arrange dill sprigs on bottom.
Carefully spread a third of the cheese mixture in the lined pan to make an even layer. Sprinkle half the chopped dill over cheese layer; top with half the smoked salmon. Repeat layering, ending with cream cheese mixture. Press down lightly to compact layers. Cover and chill overnight.
To serve, pull edges of plastic wrap up to loosen torta; invert on to plate and carefully remove plastic wrap. Garnish as desired.
2 packages (8 ounces/250 g each) cream cheese, at room temperature
½ cup (125 mL) butter, at room temperature
Salt
2 or 3 sprigs fresh dill
¼ cup (50 mL) chopped fresh dill
½ pound (250 g) sliced smoked salmon
Assorted bread and crackers
Preparation
Beat together cream cheese and butter; add salt to taste. Line an 8-by-4-inch (20 by 10 cm) loaf pan with a piece of plastic wrap large enough to extend over edge of pan. Arrange dill sprigs on bottom.
Carefully spread a third of the cheese mixture in the lined pan to make an even layer. Sprinkle half the chopped dill over cheese layer; top with half the smoked salmon. Repeat layering, ending with cream cheese mixture. Press down lightly to compact layers. Cover and chill overnight.
To serve, pull edges of plastic wrap up to loosen torta; invert on to plate and carefully remove plastic wrap. Garnish as desired.
Subscribe to:
Posts (Atom)