tag:blogger.com,1999:blog-43346638429110356612024-03-24T00:10:58.904-07:00Cooking with ColourNicole here, as most of you may know, I have a serious passion for cooking and pairing great wine and beer to my meals.
The Cooking with Colour Food Blog is an online account of some of my most beloved Maltese heritage recipes and other cooking accounts from my travels and experiences in Canada and abroad. Nicole http://www.blogger.com/profile/11460984843287234711noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-4334663842911035661.post-44556453243387611382022-04-10T16:00:00.005-07:002024-03-23T15:36:06.449-07:00Maltese Easter Cookies (Figolli)<br>
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivwlHM6lPemh5hQSIrNryaC3Sqn_Wy3o98kMcuohllVyZtdNryfqboVJU66r-xKTkk9zIBct8mGDpXNIxMHt2wxcAF1rha5VbJsGcyKxKQ-dl4M3xzEEM8M2KQhfEiyrG3W0MI4_ppbdz_lJH4HgKoEDtzApgDfQF2rmaZxlF7ZtEXLG3VOINEmpS0fQ/s1009/Figolli.jpg"><img border="0" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivwlHM6lPemh5hQSIrNryaC3Sqn_Wy3o98kMcuohllVyZtdNryfqboVJU66r-xKTkk9zIBct8mGDpXNIxMHt2wxcAF1rha5VbJsGcyKxKQ-dl4M3xzEEM8M2KQhfEiyrG3W0MI4_ppbdz_lJH4HgKoEDtzApgDfQF2rmaZxlF7ZtEXLG3VOINEmpS0fQ/w391-h294/Figolli.jpg" width="391"></a></div><br><div><span face=""arial" , sans-serif">Nicole here and back again with another one of my Maltese favourites! Easter Cookies or <i>figolli </i>(plural of figolla) is the </span><span face=""arial" , sans-serif">most commonly consumed pastry during the religious celebration of Easter. When my siblings and I were little we would each receive a figolla from my godparents after church on <i>Palm Sunday.</i> The cookies were absolutely stunning. They were pieces of artwork, too lovely to taste. They came in various shapes and sizes from mermaids and chicks to dragonflies and rabbits. Each were lovingly decorated in various pastel colours. </span></div><div><div><span face=""arial" , sans-serif"><br></span></div><div><span face=""arial" , sans-serif">Biting into a figolla tastes like marzipan sandwiched between buttery cookies. It is then enveloped in a light, citrus icing. Hints of citrus are also carried into the cookie pastry and the almond-paste filling. Therefore, it is with great intention that I find myself finalizing the last step of my figolli cookie production on this Palm Sunday.</span></div><div><div><br></div><div>
<span face=""arial" , sans-serif">While the process of making figolli is laborious, it is manageable when the process is spread over a series of two-three days, consisting of pastry dough preparation, baking and cookie decoration. Cookie assembly is also easier when smaller cookie cutters are used! </span></div><div><br></div><div>Lastly, and most importantly, this recipe is gluten-free so that folks may partake in the joys of this spring cookie!<br>
<span face=""arial" , sans-serif"><br><b>Tea Pairing: </b>Earl Grey (Bergamot Tea)</span></div><div><span face=""arial" , sans-serif"><b><br></b></span></div><div><span face=""arial" , sans-serif"><b>Yield:</b> 30-32 cookies</span></div><div><span face=""arial" , sans-serif"><br></span>
<b><span face=""arial" , sans-serif">What you Need:</span></b><br>
<div>
<b><span face=""arial" , sans-serif"><br></span></b>
<b><span face=""arial" , sans-serif">Almond Filling</span></b><br>
<span face=""arial" , sans-serif"><br></span>
<span face=""arial" , sans-serif">2 small egg whites</span><br>
<span face=""arial" , sans-serif">1 tsp. almond essence</span><br>
<span face=""arial" , sans-serif">1 cup ground natural almonds</span><br>
<span face=""arial" , sans-serif">2 cups icing sugar</span><br>
<span face=""arial" , sans-serif">1 tsp. fine lemon zest</span><br>
<b><span face=""arial" , sans-serif"><br></span></b>
<b><span face=""arial" , sans-serif">Cookie Pastry</span></b><br>
<br></div>
<div>
<span face=""arial" , sans-serif">¾ c</span><span face=""arial" , sans-serif">up refined sugar </span><br>
<span face=""arial" , sans-serif">1 cup butter, softened</span><br>
<span face=""arial" , sans-serif">2 eggs</span><br>
<span face=""arial" , sans-serif">1/4 tsp. vanilla essence</span><br>
<span face=""arial" , sans-serif">2 cups Millet flour*</span><br>
<span face=""arial" , sans-serif">1 tsp. baking powder</span><br>
<span face=""arial" , sans-serif">1 tsp. fine lemon zest</span></div><div><br></div><div><span><span face=""Arial",sans-serif"> </span><i><span face=""Arial",sans-serif">*(If a gluten free recipe is not desired, replace the millet flour with pastry flour)</span></i></span><br>
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<b><span face=""arial" , sans-serif">Icing</span></b><br><span><b><span face=""arial" , sans-serif"><br></span></b></span>1 cup icing sugar</div><div>4 tsp. plant-based milk*</div><div>1 tsp. corn syrup</div><div>1/4 tsp. almond essence</div><div>1/2 tsp. fine lemon zest</div><div>Drops of food colour (optional)</div><div><span><i><br></i></span></div><div><span><i>*(I used cashew milk for this batch but almond milk would work exceptionally well)</i></span><br><span face=""arial" , sans-serif"><span><span face=""arial" , sans-serif"><br></span></span></span>
<span face=""arial" , sans-serif">Tools </span><br>
<span face=""arial" , sans-serif"><br></span><span face=""arial" , sans-serif">Distilled water</span></div><div><span face=""arial" , sans-serif"></span>Piping bag & frosting tip<br>
<span face=""arial" , sans-serif">Parchment paper/aluminum foil</span></div><div>Plastic cling-wrap</div><div>Rolling pin<br>
<span face=""arial" , sans-serif"><span><span>Spring cookie cutters</span></span></span><br><span face=""arial" , sans-serif"><br></span>
<span face=""arial" , sans-serif"><b>Tip:</b> You will need the zest of one full lemon to complete the cookie pastry, filling & icing for this recipe.</span><br>
<span face=""arial" , sans-serif"><b><span face=""arial" , sans-serif"><br></span></b></span></div>
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<b><span face=""arial" , sans-serif">How to Make it Happen:</span></b></div>
<div><h4><b><span face=""arial" , sans-serif">Almond Filling</span></b></h4>
<ol>
<li><span face=""arial" , sans-serif">Whisk the egg whites together with almond essence and set aside. </span></li><li><span face=""arial" , sans-serif">In a separate bowl, combine the ground almonds, icing sugar and lemon zest together, slowly adding the almond mixture to the egg-whites until all is combined. The mixture will be gummy. <b>PLEASE NOTE: </b>if you use large egg whites in this recipe your mixture will be gooey. To solidify your almond paste filling, add more icing sugar. </span></li><li><span face=""arial" , sans-serif">Wrap the almond paste filling in plastic cling-wrap and chill for up to 3 hours or overnight.<table align="center" cellpadding="0" cellspacing="0"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW4_k6pw4vlUw-HubHbxJmjEvPjyBo-E2N9qx5CHcqmHcdjsRFILk8N1HRNSFJdbi6JYptfoUnGCexBWu26xKWdwlHBzR2hb0zi00gpKXLuaJQzq3btdnNyIzPZoCZnJAcTsRW9D1O8fIhoC_v7dgnJrOK1j0GfjlI-D0m1FNScU45GtNnMrM5hZqdXg/s320/Almond%20paste.JPG"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW4_k6pw4vlUw-HubHbxJmjEvPjyBo-E2N9qx5CHcqmHcdjsRFILk8N1HRNSFJdbi6JYptfoUnGCexBWu26xKWdwlHBzR2hb0zi00gpKXLuaJQzq3btdnNyIzPZoCZnJAcTsRW9D1O8fIhoC_v7dgnJrOK1j0GfjlI-D0m1FNScU45GtNnMrM5hZqdXg/s1600/Almond%20paste.JPG" width="320"></a></td></tr><tr><td>The almond paste filling will be gummy (but not gooey)<br><br></td></tr></tbody></table></span></li></ol><h4><b><span face=""arial" , sans-serif">Cookie Pastry</span></b> </h4><ol><li>Whisk two eggs together and add the vanilla essence. In a separate bowl, cream together the butter and sugar, adding the whisked eggs and flavoring until the ingredients are well incorporated. </li><li>In another separate bowl sift the millet flour, adding it to the wet mixture along with baking powder and lemon zest. Mix together until the pastry dough begins to form. </li><li><span face=""arial" , sans-serif">Wrap the cookie pastry in plastic cling-wrap and chill for up to 3 hours or overnight.</span> </li><li>Once chilled, roll out the pastry into a 1/4-inch thickness to ready cookie production. Ensure that millet flour is used liberally on your working surface to prevent the dough from sticking. <b>QUICK TIP:</b> Gluten free flours thrive best when they are kneaded as little as possible. Do your best to limit rolling and re-rolling your dough. If the dough becomes too difficult to work with, chill the dough and start again. <table align="center" cellpadding="0" cellspacing="0"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4zhC4ygDj7XBFexhpnR6-T3XNGUvFia2K3Ds4SRbBPJARnRkuoAtpFibHX_OnLEOTXIt4Q4smj--gePHj1mM9_ZjXDHOLjoVnsL-PQRkaRleQn3Yu7wTj0k_m1RUkry99OICGGEck4-q3VqIJsssMWxhrXROWuBvQlJ64GdVcTjRagBP3OOOmVDe3gQ/s4160/IMG_20220403_170705170.jpg"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4zhC4ygDj7XBFexhpnR6-T3XNGUvFia2K3Ds4SRbBPJARnRkuoAtpFibHX_OnLEOTXIt4Q4smj--gePHj1mM9_ZjXDHOLjoVnsL-PQRkaRleQn3Yu7wTj0k_m1RUkry99OICGGEck4-q3VqIJsssMWxhrXROWuBvQlJ64GdVcTjRagBP3OOOmVDe3gQ/s320/IMG_20220403_170705170.jpg" width="320"></a></td></tr><tr><td><span>Roll pastry to 1/4-inch thickness to ready cookie production</span></td></tr></tbody></table><br></li><li><span face=""arial" , sans-serif">You will need two cookies of the same shape and size to complete one entire cookie as they will be sandwiched together with the almond paste filling. </span><span face=""arial" , sans-serif">Prepare each cookie top and bottom beside each other on a lightly greased cookie tray and set aside.</span><b><span face=""arial" , sans-serif"><b><span face=""arial" , sans-serif"> <br></span></b></span></b></li>
<li><span face=""arial" , sans-serif">Once the almond filling has slightly thawed, roll it out in similar fashion to the pastry dough. </span><b>QUICK TIP:</b> To work easily with the almond paste filling, roll the filling between two sheets of plastic cling-wrap. Typically 1/4-1/2 inch thickness works well with these cookies, keeping in mind that the filling will be sandwiched between two cookies. <table align="center" cellpadding="0" cellspacing="0"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvSGZhStwWZqPFYsO-m8cDPVcLF6sfPoqXTYX2bsX_VqSBEAyTl0AzV1QDXGMVGpQsbOq7vddr1itbXyXc_1QLalMWBjZS6qzbparqavgGdxqEtMmI_fppDUald1sfXpCiQbSmZBSb-ZzOm2rnaWOmlSUZQMv6q2dIfwLdKYG6PLlc6tQQyfF7XZ4zTw/s4160/IMG_20220403_171640561.jpg"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvSGZhStwWZqPFYsO-m8cDPVcLF6sfPoqXTYX2bsX_VqSBEAyTl0AzV1QDXGMVGpQsbOq7vddr1itbXyXc_1QLalMWBjZS6qzbparqavgGdxqEtMmI_fppDUald1sfXpCiQbSmZBSb-ZzOm2rnaWOmlSUZQMv6q2dIfwLdKYG6PLlc6tQQyfF7XZ4zTw/s320/IMG_20220403_171640561.jpg" width="320"></a></td></tr><tr><td>Use plastic cling-wrap to help ease the almond-paste filling process</td></tr></tbody></table><br></li><li>Use the same cookie cutter to complete the cookie's almond-paste filling. </li><li>Place each almond-paste filling onto one of two sides of the pastry cookies, placing one for every second cookie on your baking sheet. <table align="center" cellpadding="0" cellspacing="0"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmrg63EekH746fkiIZWlVzxn5o9eZ-qg8N1kXWGXgCJj4TfAupp57ZYFlulnw36J0WTTYrSa9pjX-VDTP4nkGL9rsfXAjgjHsvl5XoObHLVxc7hY6wJSGnFIGa1phuEvo3XPNg5BneUAZVGaaz_zPHYlAftmmIqzs5qozANzNYIhM6zAeLX4m4isMTxQ/s4160/IMG_20220410_075141978.jpg"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmrg63EekH746fkiIZWlVzxn5o9eZ-qg8N1kXWGXgCJj4TfAupp57ZYFlulnw36J0WTTYrSa9pjX-VDTP4nkGL9rsfXAjgjHsvl5XoObHLVxc7hY6wJSGnFIGa1phuEvo3XPNg5BneUAZVGaaz_zPHYlAftmmIqzs5qozANzNYIhM6zAeLX4m4isMTxQ/s320/IMG_20220410_075141978.jpg" width="320"></a></td></tr><tr><td>Place the almond filling on every second cookie</td></tr></tbody></table><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCTL108ryLcyGdXlJEX3KCCmaRJr7PgaVymJ5qHX-gAIHX26UIwWrmKyO-77TsGIok0785jX4EfhrCMZ1j5y2M9IGg_oicX_0lSeYalGfaTC5EHbnFDmXVXs1Havu5kUu1B8x1nSyVaKQwjLPeSRbtkxIDXNEKQPWRSYp_m9iHQDQOt5D5GRnUhFA_aw/s4160/IMG_20220410_075233486.jpg"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCTL108ryLcyGdXlJEX3KCCmaRJr7PgaVymJ5qHX-gAIHX26UIwWrmKyO-77TsGIok0785jX4EfhrCMZ1j5y2M9IGg_oicX_0lSeYalGfaTC5EHbnFDmXVXs1Havu5kUu1B8x1nSyVaKQwjLPeSRbtkxIDXNEKQPWRSYp_m9iHQDQOt5D5GRnUhFA_aw/s320/IMG_20220410_075233486.jpg" width="320"></a></div><br></li>
<li><span face=""arial" , sans-serif">Place the second cookie on each of their matching tops to complete your cookie sandwiches. Pour a small dish of distilled water and use your fingertips to dampen the cookie's edges to seal the figolli, ensuring the delicious filling does not escape! <table align="center" cellpadding="0" cellspacing="0"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNSUtml7eNN71w123SUoPHWGmta5O7BvKTfzuIP5YvHBlG9jf7UV_EbiyjUwnPOfejYi52xYAJOwUJpmDssOEBzr3EhP-qHbt_S5M2T53Hm3wpk2lkDcZgRHUKmR_xzRZ6swd0nHCBi0HAg0trrLN9nbJD8mhMuCh-vWsPxvglR7oTY5fis8q2q02teg/s4160/IMG_20220410_075400957.jpg"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNSUtml7eNN71w123SUoPHWGmta5O7BvKTfzuIP5YvHBlG9jf7UV_EbiyjUwnPOfejYi52xYAJOwUJpmDssOEBzr3EhP-qHbt_S5M2T53Hm3wpk2lkDcZgRHUKmR_xzRZ6swd0nHCBi0HAg0trrLN9nbJD8mhMuCh-vWsPxvglR7oTY5fis8q2q02teg/s320/IMG_20220410_075400957.jpg" width="320"></a></td></tr><tr><td>Wow, look at that filling! This is my happy place</td></tr></tbody></table><br></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaZdlFMclOrIEYx3MS2Z8S_t1t7FgyUGNuKCjQhCUpyFXi88CY_PYgrw3-03lwp6mA--bJlISUGWDfZsdkqLd4laAXNjGkEfca_wKCh41tdXGc39TdqTBgtoDI_1AaXt1pgVOgPV46uFTvwhP2HdG8DLCs1otESkDzSvhBmZ-Go0hipJov4eeUIGUz_A/s4160/IMG_20220410_075851669.jpg"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaZdlFMclOrIEYx3MS2Z8S_t1t7FgyUGNuKCjQhCUpyFXi88CY_PYgrw3-03lwp6mA--bJlISUGWDfZsdkqLd4laAXNjGkEfca_wKCh41tdXGc39TdqTBgtoDI_1AaXt1pgVOgPV46uFTvwhP2HdG8DLCs1otESkDzSvhBmZ-Go0hipJov4eeUIGUz_A/s320/IMG_20220410_075851669.jpg" width="320"></a></div><br></li><li><span face=""arial" , sans-serif">Bake the cookies for 15-20 minutes in a 350 degree oven. </span><span face=""arial" , sans-serif">Once the cookies have cooled, they can be stored in an air tight container or prepped for decorating.</span> </li>
</ol>
<h4><b><span face=""arial" , sans-serif">Icing Preparation</span></b></h4>
<ol>
<li><span face=""arial" , sans-serif">In a medium bowl, combine the sifted icing sugar and plant-based milk together, mixing until the icing sugar has dissolved. Ensure the lemon zest is finely chopped for consistency before incorporating into the icing mixture. </span></li><li><span face=""arial" , sans-serif">Add the almond extract and corn syrup to the icing mixture. <b>PLEASE NOTE:</b> </span>While you can skip adding corn syrup to the recipe, I find it helps create a glossy finish for the figolli. </li><li>If desired, add food colouring and mix until all ingredients are thoroughly integrated. </li>
<li><span face=""arial" , sans-serif"><span face=""arial" , sans-serif">Once the cookies have cooled, use</span> a piping bag to create an icing boarder around each cookie and allow to set before filling in each cookie's centre. <table align="center" cellpadding="0" cellspacing="0"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXtg71b9b8lZV87hfAaNT3g0A1RRkg77PopQOVkzrpf3eW3er9nooiGd72jlR_uGUDq8zLK4_czZudTgef4ZWqNS60XaqctWya4MzP_QcbpjMQtqx7YcjOYPQM1N52UDNeQwZYiplhbkKT1gYfHMYA63ojflErIsyb8YahrB6P-fX6COkpSHQ4jR2djw/s4160/IMG_20220410_091351702.jpg"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXtg71b9b8lZV87hfAaNT3g0A1RRkg77PopQOVkzrpf3eW3er9nooiGd72jlR_uGUDq8zLK4_czZudTgef4ZWqNS60XaqctWya4MzP_QcbpjMQtqx7YcjOYPQM1N52UDNeQwZYiplhbkKT1gYfHMYA63ojflErIsyb8YahrB6P-fX6COkpSHQ4jR2djw/s320/IMG_20220410_091351702.jpg" width="320"></a></td></tr><tr><td>Create an icing boarder around each cookie and allow to set</td></tr></tbody></table><br></span></li><li><span face=""arial" , sans-serif">Fill in the remaining centres with icing and allow to set before packaging & storing. <br><br>
<div>
</div>
</span><table align="center" cellpadding="0" cellspacing="0"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKlbExsvVP5mUdgnl2C-rS6r4-V61sS04elXoMCX1_DOaltPaWjEylT3J-y7QCKFZ9llayPvbrKeXLkmsBLcqUDf_UB3n39WX1Vc8eergiG-14yvASW3nc3YSzRgrAmTjl19c7v2rUUgpnoDSrObWBaqLr5GAVIWUH7Y2CqfibWwhs1AfpRgdZqwSY8A/s4160/IMG_20220410_072445911.jpg"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKlbExsvVP5mUdgnl2C-rS6r4-V61sS04elXoMCX1_DOaltPaWjEylT3J-y7QCKFZ9llayPvbrKeXLkmsBLcqUDf_UB3n39WX1Vc8eergiG-14yvASW3nc3YSzRgrAmTjl19c7v2rUUgpnoDSrObWBaqLr5GAVIWUH7Y2CqfibWwhs1AfpRgdZqwSY8A/s320/IMG_20220410_072445911.jpg" width="320"></a></td></tr><tr><td>Fill the remaining cookie centres<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFnwdSgfLcmSwbrI3YAAgOVQoTmV5izhWhlKM72Np2ZLtRAXnd4hBh8gfcKRIHggy0cYphcipljrNxcT-i1MZ05vEzFHd8GC-yyFe-OIw_Gjr5Wfp928V4yRlw05U3F9bmECBPVy21Tdp7C_3loDErGxXwdYUnG-KScklG9p0xa1r8tNPZ3qdLEvoexw/s4160/IMG_20220410_091504596.jpg"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFnwdSgfLcmSwbrI3YAAgOVQoTmV5izhWhlKM72Np2ZLtRAXnd4hBh8gfcKRIHggy0cYphcipljrNxcT-i1MZ05vEzFHd8GC-yyFe-OIw_Gjr5Wfp928V4yRlw05U3F9bmECBPVy21Tdp7C_3loDErGxXwdYUnG-KScklG9p0xa1r8tNPZ3qdLEvoexw/s320/IMG_20220410_091504596.jpg" width="320"></a></div><br></td></tr></tbody></table><br></li>
</ol>
</div>
</div></div></div><div><br></div><br>Nicole http://www.blogger.com/profile/11460984843287234711noreply@blogger.com0tag:blogger.com,1999:blog-4334663842911035661.post-66501183754494251772021-12-01T03:40:00.000-08:002021-12-24T04:52:05.569-08:00Linzer Torte<h2 style="text-align: left;"> Cooking Over the Holidays</h2><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglA6ZKWu75iVm_c4BPYcrUEZp8dcsn3pYNaZt-N4CCvGqbOhFEd4FDOA4eqNnWUxTjvu5argwt0m2_qL_cuvoWurbgVBNUkmBOXQ_rvGn4iQ8-YFIgE0krH7HKOc0lWbs5p5XPOfKeogBC/s2048/FINAL+Linzer.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1558" data-original-width="2048" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglA6ZKWu75iVm_c4BPYcrUEZp8dcsn3pYNaZt-N4CCvGqbOhFEd4FDOA4eqNnWUxTjvu5argwt0m2_qL_cuvoWurbgVBNUkmBOXQ_rvGn4iQ8-YFIgE0krH7HKOc0lWbs5p5XPOfKeogBC/s320/FINAL+Linzer.JPG" width="320"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: left;"><span face="Arial, sans-serif" style="text-align: justify;">Nicole
here, back again in the kitchen, this time returning to our </span><i style="font-family: Arial, sans-serif; text-align: justify;">Cooking over the
Holidays</i><span face="Arial, sans-serif" style="text-align: justify;"> series within the </span><i style="font-family: Arial, sans-serif; text-align: justify;">Cooking with Colour</i><span face="Arial, sans-serif" style="text-align: justify;"> food blog. This
special feature highlights traditional, seasonal recipes cooked with family and
dear friends. Our second collaboration for this special series features an
Austrian Linzer Torte with special guests, Christine & Johannes. Unlike
other postings on this food blog, this feature is our first online cooking lesson
and collaboration! Our geographical locations for the duration of the lesson and recipe collaboration include Ottawa
& Barrie, Ontario.</span></div><div class="separator" style="clear: both; text-align: left;"><span face="Arial, sans-serif" style="text-align: justify;"><br></span></div><div class="separator" style="clear: both; text-align: left;"><span face="Arial, sans-serif" style="text-align: justify;">I
cannot think of a better way to spend my holiday break than to learn about a
new traditional recipe, cooking and baking in the company of special friends.</span></div><div class="separator" style="clear: both; text-align: left;">
<p class="MsoNormal" style="text-align: justify;"><span face=""Arial",sans-serif">The
smell of cinnamon and cloves with warm raspberry jam is an
indulging combination that is all things magical! The dense richness of the
almonds juxtaposes the sweetness of the crimson jam, making this winter treat both
delectable and gluten free! <o:p></o:p></span></p><p class="MsoNormal"><b><span face=""Arial",sans-serif">Alcohol
Pairing:</span></b><span face=""Arial",sans-serif"> Riesling or
Late Harvest Gewurztraminer<o:p></o:p></span></p><p class="MsoNormal"><a name="_Hlk88402252"><b><span face=""Arial",sans-serif">Yields:</span></b></a><span face=""Arial",sans-serif">
8-10 servings <o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;">
</p><p class="MsoNormal"><b><span face=""Arial",sans-serif">What you
Need:</span></b></p><div style="line-height: normal; margin-bottom: 0cm; text-align: left;"><span face=""Arial",sans-serif">¾ cup Arrowroot flour<br></span><span face=""Arial",sans-serif">¾ cup Sorghum flour<br></span><span face=""Arial",sans-serif">1 cup Almond flour<br></span><span face=""Arial",sans-serif">¾ cup refined sugar<br></span><span face=""Arial",sans-serif">1 package (8 g) of Vanilla Sugar (Dr.
Oetker)<br></span><span face=""Arial",sans-serif">1 tsp. cinnamon<br></span><span face=""Arial",sans-serif">¼ tsp. ground cloves<br></span><span face=""Arial",sans-serif">1 egg<br></span><span face=""Arial",sans-serif">2 tsp. Cherry Brandy or Kirsch Liquor (optional)<br></span><span face=""Arial",sans-serif">1 cup butter, at room temperature<br></span><span face=""Arial",sans-serif">1¼ cup Raspberry jam<br></span><span face=""Arial",sans-serif">1 egg yolk beaten with 1-2 tsp. water</span></div><div style="line-height: normal; margin-bottom: 0cm; text-align: left;"><span face=""Arial",sans-serif"><br></span><span face=""Arial",sans-serif"> </span><i><span face=""Arial",sans-serif" style="font-size: 10pt;">*(If a gluten free
torte is not desired, replace the arrowroot & sorghum flours with 11/2 cups all-purpose
flour)</span></i></div><div style="line-height: normal; margin-bottom: 0cm; text-align: left;"><a name="_Hlk88402585"><b><span face=""Arial",sans-serif"><br></span></b></a></div><div style="line-height: normal; margin-bottom: 0cm; text-align: left;"><a name="_Hlk88402585"><b><span face=""Arial",sans-serif">Tools</span></b></a></div><div style="line-height: normal; margin-bottom: 0cm; text-align: left;"><span face=""Arial",sans-serif">Brush<br></span><span face=""Arial",sans-serif">Cookie cutter(s)</span></div><div style="line-height: normal; margin-bottom: 0cm; text-align: left;"><span face=""Arial",sans-serif">Pastry Knife (optional)</span></div><div style="line-height: normal; margin-bottom: 0cm; text-align: left;"><span face=""Arial",sans-serif">Spatula<br></span><span face=""Arial",sans-serif">Tart pan</span></div><div style="line-height: normal; margin-bottom: 0cm; text-align: left;"><span face=""Arial",sans-serif"><br></span></div><div style="line-height: normal; margin-bottom: 0cm; text-align: left;"><p class="MsoNormal"><a name="_Hlk88402605"><b><span face=""Arial",sans-serif">How
to Make it Happen:<o:p></o:p></span></b></a></p><p class="MsoNormal"><a name="_Hlk88402605"></a></p><p class="MsoListParagraph" style="text-align: left; text-indent: -18pt;"></p><ol style="text-align: left;"><li><span face=""Arial",sans-serif">Combine and whisk together the arrowroot, sorghum and almond flours with the refined sugar, vanilla sugar, cinnamon and cloves. <b>Please
Note:</b> Arrowroot and sorghum is used here to lighten the density of the almond
flour. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvDcuLY7Pgni-xE6XSE-qfHY1wiBHxFvRl2eZc7H-Xcb7Id4itMlmXIWv2BJCPTm9v-FP_IGQpCid8wcE3OOCltBXVh-YaxuW313EIe2tWWespEr8fbJlkLtXh-sfV8WO7mfcdvh8RmrL/s1600/linzer+torte.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvDcuLY7Pgni-xE6XSE-qfHY1wiBHxFvRl2eZc7H-Xcb7Id4itMlmXIWv2BJCPTm9v-FP_IGQpCid8wcE3OOCltBXVh-YaxuW313EIe2tWWespEr8fbJlkLtXh-sfV8WO7mfcdvh8RmrL/s320/linzer+torte.jpg" width="240"></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Christine preparing her utensils before our virtual cooking lesson!</span></td></tr></tbody></table><br><br><o:p></o:p></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj4jdK6kv6g4b9bRSQqgygajH0SFdpj1AAZzFSKig3VkBSwmaez1LB6jm5ySJHaqufz8PXdx0GoaGqfJ-ijKghsFW7G3tC2AkfOkojgI9NehBw3RwZCT5-nDat-cvz7155BziSslKyccnl/s2048/linzer+torte+2.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1417" data-original-width="2048" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj4jdK6kv6g4b9bRSQqgygajH0SFdpj1AAZzFSKig3VkBSwmaez1LB6jm5ySJHaqufz8PXdx0GoaGqfJ-ijKghsFW7G3tC2AkfOkojgI9NehBw3RwZCT5-nDat-cvz7155BziSslKyccnl/s320/linzer+torte+2.JPG" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Whisk the flours, sugars, and spices together</td></tr></tbody></table><br></li><li><span face=""Arial",sans-serif">Beat
the egg and liquor together and set aside. <o:p></o:p></span></li><li><span face=""Arial",sans-serif">Slice
the butter into ½ slabs, then cut into small pieces and coat them in the almond-sorghum-arrowroot
flours. You can also use a pastry knife to help knead the butter into the
flour-sugar mixture. <b>Please Note:</b>
It is important that all the ingredients are at room temperature. A helpful tip
from Christine, ensure the butter and sugars are thoroughly mixed and the sugar dissolves into the flours.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGrFwYEhEki59o3q9K96fVV9RTsUvgEp4Ww7Ghswnxb-XX9SwpfBrhnEXs3hcPzqNNcyQaruD9RDw_UuL10vmml7hsqYmHId3DQypD3QtjPNEprxMOvqNVpF9LGg2sxKxxuhpqdWBcR3pT/s2048/linzer+torte+3.JPG" style="margin-left: auto; margin-right: auto;"><span style="font-size: x-small;"><img border="0" data-original-height="1530" data-original-width="2048" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGrFwYEhEki59o3q9K96fVV9RTsUvgEp4Ww7Ghswnxb-XX9SwpfBrhnEXs3hcPzqNNcyQaruD9RDw_UuL10vmml7hsqYmHId3DQypD3QtjPNEprxMOvqNVpF9LGg2sxKxxuhpqdWBcR3pT/s320/linzer+torte+3.JPG" width="320"></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Cut the butter into small pieces and coat them in the flours</span></td></tr></tbody></table><br></span></li><li><span face=""Arial",sans-serif">Next,
create a well in the centre of the flour-sugar mixture, adding the egg and
liquor in the centre. Gradually combine the dry ingredients into the wet
ingredients until the dough clings together. <b>QUICK TIP</b>: Ensure that your
hands are cold to help knead the dough until smooth.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjearvwU_svK-voOfdOYuOmVrOc0HrUE6gvBw8la6MAo1tP3GJE2Z6TcxYPLMbQIYGiqizVVcZeqUeOSOd8As4sRF0l9DPROziGgqHKHavjHrhRSVqDJXruSwujmankH9YozkwOFloU8oh5/s2048/well+linzer+torte+2.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1375" data-original-width="2048" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjearvwU_svK-voOfdOYuOmVrOc0HrUE6gvBw8la6MAo1tP3GJE2Z6TcxYPLMbQIYGiqizVVcZeqUeOSOd8As4sRF0l9DPROziGgqHKHavjHrhRSVqDJXruSwujmankH9YozkwOFloU8oh5/s320/well+linzer+torte+2.JPG" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Add beaten egg and liquor to the centre of the flour-sugar mixture</span></td></tr></tbody></table><br></span></li><li><span face="Arial, sans-serif" style="text-indent: -18pt;">Separate
and chill the dough in plastic wrap in the freezer for 1-3 hours or overnight.</span><span face=""Arial",sans-serif"> <o:p></o:p></span></li><li><span face=""Arial",sans-serif">After
the dough has chilled, remove from the freezer and preheat the oven to 325
degrees. <b>QUICK TIP:</b> Gluten free flours thrive best when they are kneaded
as little as possible. Do your best to avoid rolling and re-rolling your dough.
If the dough becomes difficult to work with, chill the dough and start again. <o:p></o:p></span></li><li><span face=""Arial",sans-serif">Lightly
grease an 11-inch (26-28 cm) springform pan with butter or vegetable oil.<o:p></o:p></span></li><li><span face=""Arial",sans-serif">Prepare
your work surface with a pastry mat and dust the surface with arrowroot flour. Take 2/3's of the dough and roll to ½-inch thickness on the floured surface. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzg4akNxLgRpZ_kSV2DUW-L_xk0iZigDm__x5U5x7TgcE2ca1ig2MtKe8EQ5WxJ_CmUn47Aqdp0FEwoDMI-0i-65q6Dib7QwV815fBi5J12DuD-z-sNan8gu4VmEwUW547rpluLTxtHokL/s2048/Linzer+4+%25282%2529.JPG" style="margin-left: auto; margin-right: auto;"><span style="font-size: x-small;"><img border="0" data-original-height="1375" data-original-width="2048" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzg4akNxLgRpZ_kSV2DUW-L_xk0iZigDm__x5U5x7TgcE2ca1ig2MtKe8EQ5WxJ_CmUn47Aqdp0FEwoDMI-0i-65q6Dib7QwV815fBi5J12DuD-z-sNan8gu4VmEwUW547rpluLTxtHokL/s320/Linzer+4+%25282%2529.JPG" width="320"></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Take 2/3's of the dough and roll to 1/2-inch thickness </span></td></tr></tbody></table><br></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRv3ijtIoj6p5GRdosuAOer-pKGBclvhmXH6k0CjM8Il2pEUo6JU1EpnO9RpohcgPbPr8idFR066PjEyaTQ7y6DMwnH4FN8JC9_SKYSfe2xF-MIYQx7eDc5ucTtRkrxGeV9FIiHG3e3by6/s2048/linzer+4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1279" data-original-width="2048" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRv3ijtIoj6p5GRdosuAOer-pKGBclvhmXH6k0CjM8Il2pEUo6JU1EpnO9RpohcgPbPr8idFR066PjEyaTQ7y6DMwnH4FN8JC9_SKYSfe2xF-MIYQx7eDc5ucTtRkrxGeV9FIiHG3e3by6/s320/linzer+4.JPG" width="320"></a><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7aONXK4xZ9o5GwsYUVbJxeO2t4R63lMvC4VvpHZTpF9hyphenhyphenC2igCpBxyJuK7TWJvUyWEp6WDKvs_hivEgPzB4CFLCC_hJeRJW-u1_sG0jQLa5YagM07Riri3jTojg-rZ33o6Y2FbT9xK1nj/s2048/Liner+5+%25282%2529.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1375" data-original-width="2048" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7aONXK4xZ9o5GwsYUVbJxeO2t4R63lMvC4VvpHZTpF9hyphenhyphenC2igCpBxyJuK7TWJvUyWEp6WDKvs_hivEgPzB4CFLCC_hJeRJW-u1_sG0jQLa5YagM07Riri3jTojg-rZ33o6Y2FbT9xK1nj/s320/Liner+5+%25282%2529.JPG" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Roll the dough into1/2-inch thickness, carefully place into the base of the pan</td></tr></tbody></table><br></div><br></li><li><span face="Arial, sans-serif" style="text-indent: -18pt;">Carefully
lay the dough into the base and along the sides of the springform pan. If more
dough is required, use the remaining 1/3 dough portion for additional pieces to patch the
crust together. Christine suggests measuring the dough to approximately 1 cm
around the sides of the springform pan. <br></span></li><li><span face=""Arial",sans-serif" style="mso-fareast-font-family: Arial;"><span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span face=""Arial",sans-serif">Ensure
to cut away the excess pastry dough using a sharp knife along the pie crust
edge line. Now, spread the raspberry jam into the prepared dough using a spatula and set aside.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2GzRIGWRNepepfm6z61GQL04jev7sB-e6x1nLRj_6HwS5XBe-AEXV35gsW9l2rndIfc_-802oo0EubojKa8itHp5gc8ic3cY5hRpf0f_COurp8ijwG37sdHtVTh0PbkLI0EohBlPihuFX/s2048/Linzer+6+%25282%2529.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1375" data-original-width="2048" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2GzRIGWRNepepfm6z61GQL04jev7sB-e6x1nLRj_6HwS5XBe-AEXV35gsW9l2rndIfc_-802oo0EubojKa8itHp5gc8ic3cY5hRpf0f_COurp8ijwG37sdHtVTh0PbkLI0EohBlPihuFX/s320/Linzer+6+%25282%2529.JPG" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">The dough should measure approximately 1 cm around the sides of the pan</span></td></tr></tbody></table><br><br></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYPneD-POo80YFmIRHB1uaZDHh-meURIEgK2PawKthG-1tetn580Rf8e8X1iN5mTnR8SVVFdcXFL-voRFa0d8O3LyJMdkUMoN4RKKwcBwwKmW5PpZ3fGDC0JnTK87jr-KgqEhp6IOpQt2G/s2048/linzer+7.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1414" data-original-width="2048" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYPneD-POo80YFmIRHB1uaZDHh-meURIEgK2PawKthG-1tetn580Rf8e8X1iN5mTnR8SVVFdcXFL-voRFa0d8O3LyJMdkUMoN4RKKwcBwwKmW5PpZ3fGDC0JnTK87jr-KgqEhp6IOpQt2G/s320/linzer+7.JPG" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Spread the jam into the prepared dough using a spatula</span></td></tr></tbody></table><br></li><li><span face="Arial, sans-serif">Take the remaining dough portion and roll onto the prepared floured surface to ½- inch thickness. Here you can create stripes for a beautiful lattice finish or use holiday cookie cutter shapes to decorate the top of the jam filling. This will allow the dough to stand up to the sweetness of the jam. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja5XNW_X8YohsFgJjMEQYR1NetP9MYyc0mAGcoqWUU3NTnNcuCuijh3mYNdk7pwSJwV0uORyL0DE07dmMEAYlenybzANSL0Fx0wKeK_K2z9AgB_kOcRjFSNPuQK2bHguYNGt213y9deh0t/s2048/linzer+7+%25282%2529.JPG" style="margin-left: auto; margin-right: auto;"><span style="font-size: x-small;"><img border="0" data-original-height="1375" data-original-width="2048" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja5XNW_X8YohsFgJjMEQYR1NetP9MYyc0mAGcoqWUU3NTnNcuCuijh3mYNdk7pwSJwV0uORyL0DE07dmMEAYlenybzANSL0Fx0wKeK_K2z9AgB_kOcRjFSNPuQK2bHguYNGt213y9deh0t/s320/linzer+7+%25282%2529.JPG" width="320"></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Use stripes for lattice work or holiday cookie cutter shapes for the top</span></td></tr></tbody></table><br></span></li><li><span face=""Arial",sans-serif">Beat
the remaining egg yolk-water mixture and coat the stripes or
cookie cutter shapes before baking. Bake for 30-35 minutes in a 325-degree oven
or until golden brown<b>. Please note:</b> Gluten-free flours do not require a
long baking time. However, if you choose to use all-purpose flour, bake the
torte for 1 hour at 350 degrees. Christine cautions all bakers to allow the
cake to cool completely after baking, otherwise the torte will damage easily.</span></li></ol><!--[if !supportLists]--><p></p><p class="MsoListParagraph" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span face=""Arial",sans-serif"><br></span></p><p class="MsoListParagraph" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span face=""Arial",sans-serif"><br></span></p><p class="MsoNormal"><a name="_Hlk88402605"><b><span face=""Arial",sans-serif"><br></span></b></a></p></div><p class="MsoNormal">
</p></div><div><br></div>Nicole http://www.blogger.com/profile/11460984843287234711noreply@blogger.com0tag:blogger.com,1999:blog-4334663842911035661.post-83797057847461163902021-06-18T14:22:00.003-07:002021-06-21T17:19:29.989-07:00Watermelon-Cucumber Summer Salad<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYB0PmADadjcox5FWQVKNV65Y7ttswOtf7P2VLNEbsevhw73oMr05caQiiNC86jYTHIKdqWXqiT6WxvNqsvcmNVxRrMHotSAOUdxMjBIrqwegXA80ZEjgPIkSIudiTwjAB48eUoI_Q0x_g/s2048/Watermelon+salad.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1139" data-original-width="2048" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYB0PmADadjcox5FWQVKNV65Y7ttswOtf7P2VLNEbsevhw73oMr05caQiiNC86jYTHIKdqWXqiT6WxvNqsvcmNVxRrMHotSAOUdxMjBIrqwegXA80ZEjgPIkSIudiTwjAB48eUoI_Q0x_g/w320-h178/Watermelon+salad.JPG" width="320"></a></div><br><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit; text-align: justify;">Nicole here again, getting a remote cooking demo in this week for my lovely colleagues to welcome the onset of summer with this simple salad stunner! Nothing says summer like the bright freshness of watermelon and the fragrance of basil. The peppery notes of the arugula contrast the crisp freshness of the watermelon, creating a lovely balance that is heightened by the saltiness of the feta cheese. </span></div><p style="text-align: justify;"><span style="font-family: inherit;">A lovely meal on its own or featured with shrimp or chicken kabobs. </span></p><p style="text-align: justify;"><span style="font-family: inherit;">This ensemble is a refreshing way to celebrate the first official day of summer! </span></p><p><b style="font-family: inherit;">Alcohol Pairing: </b></p><p><span style="font-family: inherit;">Wine: Ontario Rose (Sandbanks) </span><span style="font-family: inherit;">for something sweeter try a Pink Moscato (Banrock) </span></p><p><span style="font-family: inherit;">B</span><span style="font-family: inherit;">eer:</span><b style="font-family: inherit;"> </b><span style="font-family: inherit;">Radler (Lost Craft Fresh Cucumber Mint) for something sweeter try a Stiegl (Raspberry Radler)</span></p><p><span style="font-family: inherit;"><b>Yields: </b>4 servings</span></p><h4 style="text-align: left;"><b><span style="font-family: inherit;">What you Need:</span></b></h4><p><span style="font-family: inherit;">4 cups arugula </span></p><p><span style="font-family: inherit;">6 cups watermelon, cubed (seedless if possible)</span></p><p class="MsoNormal"><span lang="EN-US"><span style="font-family: inherit;">½ English cucumber, thinly sliced<o:p></o:p></span></span></p><p class="MsoNormal"><span lang="EN-US"><span style="font-family: inherit;">3/4 cup feta cheese, crumbled</span><span face="Arial, sans-serif"><o:p></o:p></span></span></p><p class="MsoNormal"><span lang="EN-US"><span style="font-family: inherit;">10-12 basil leaves</span></span></p><p class="MsoNormal">½ cup olive oil</p><p class="MsoNormal">3 tbsp. white balsamic vinegar</p><p class="MsoNormal">1 tsp. dijon mustard (with/without seeds)</p><p class="MsoNormal">1 tbsp. honey</p><p class="MsoNormal">¼ tsp. salt</p><p class="MsoNormal">2 tsp. poppy seeds</p><p class="MsoNormal"><b><br></b></p><p class="MsoNormal"><b>How to Make it Happen:</b></p><p></p><ol style="text-align: left;"><li><span style="font-family: inherit;">Begin by preparing the poppy seed vinaigrette by combining </span><span style="font-family: inherit;">the olive oil, white balsamic vinegar, dijon mustard and honey. Use a whisk to blend the ingredients together. Add the salt and poppy seeds into the vinaigrette dressing. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoob7Meosrsu3hPFW3eB04bRMoay0RBqIDpMb1qttaerOkk1fDLSL3KU_Sru43BZNQ6dlHAW0FHb4WHbMfjI58k_JwEjtRPOwk_mQeQUc3VCtYIx8bPVqO1SZfOImCmxrayC7tm43yaIen/s2048/List+of+ingredients+summer+salad.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1476" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoob7Meosrsu3hPFW3eB04bRMoay0RBqIDpMb1qttaerOkk1fDLSL3KU_Sru43BZNQ6dlHAW0FHb4WHbMfjI58k_JwEjtRPOwk_mQeQUc3VCtYIx8bPVqO1SZfOImCmxrayC7tm43yaIen/s320/List+of+ingredients+summer+salad.JPG" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;"> Whisk the olive oil, honey, dijon mustard & vinegar together <br><br></td></tr></tbody></table></span></li><li>Set aside the salad dressing to assemble the salad, starting with the first layer of arugula.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifg4LLXp5Xy60Z2lKYyNrAK4tuPGShU0Sq8ZRS4J72ozr38LPkiMNhyLeQjwc1Vdwr2yhmOWbbhp84IuqAouD04s5weG_LX3P5aJk8-Z2N8FLz4s2d5We7QII7PWn3s9v7HiLcNfsJbz1Z/s2048/argula.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1375" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifg4LLXp5Xy60Z2lKYyNrAK4tuPGShU0Sq8ZRS4J72ozr38LPkiMNhyLeQjwc1Vdwr2yhmOWbbhp84IuqAouD04s5weG_LX3P5aJk8-Z2N8FLz4s2d5We7QII7PWn3s9v7HiLcNfsJbz1Z/s320/argula.JPG" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Start with the first layer of arugula</td></tr></tbody></table><br></li><li>Next, add the sliced cucumbers and cubed watermelon to the arugula, sprinkling the crumbled feta cheese over top of all ingredients. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_zyRchn-Z3LWpG1TpRVrR8xm_J9CqwbVFUT4cjP7mJ9I2BOv_F9UqNbK0pUrdBoqQUFfImnG8oQMjQLYENLWSaOP2Sn_A0lQf3Hds3gzgb5NaMw4Gi4kzo3CuOajBh7aYRgsdGhSrSs84/s2048/cucumber.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1375" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_zyRchn-Z3LWpG1TpRVrR8xm_J9CqwbVFUT4cjP7mJ9I2BOv_F9UqNbK0pUrdBoqQUFfImnG8oQMjQLYENLWSaOP2Sn_A0lQf3Hds3gzgb5NaMw4Gi4kzo3CuOajBh7aYRgsdGhSrSs84/s320/cucumber.JPG" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Next, add the cucumber </td></tr></tbody></table><br><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1RrY9X4Cqqt1feAVVg1vOAOJ6PZqJPjibyJoR6EgHa-NPcU17DVctPhFZY3by0RLC1W4Q5-AEQonuZkj8GiZDPV_Is_32TrmOBAS14x8qZ57h2tDGjs7T6aav29So2ejAqMuTmAyeb5dV/s2048/laylayers.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1375" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1RrY9X4Cqqt1feAVVg1vOAOJ6PZqJPjibyJoR6EgHa-NPcU17DVctPhFZY3by0RLC1W4Q5-AEQonuZkj8GiZDPV_Is_32TrmOBAS14x8qZ57h2tDGjs7T6aav29So2ejAqMuTmAyeb5dV/s320/laylayers.JPG"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Add the watermelon over the cucumber & arugula</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br></div></li><li>Stack the fresh basil leaves together and roll them up tightly, slicing the basil into thin vertical ribbons.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><br><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0TztIC8nSF0MtOcQslKFJxidj-sNj6NsHwA5OhCbVXlD58ysC3SltjlQ7j9eIUJSZ6Y4Ip-RyVxExTdRx_dzXqpULUcTC3KrxiIs76JzY3aphEGm4kB3D4Fiu6PsSdYCM_VRHRmKxx49j/s2048/basil+2.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1375" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0TztIC8nSF0MtOcQslKFJxidj-sNj6NsHwA5OhCbVXlD58ysC3SltjlQ7j9eIUJSZ6Y4Ip-RyVxExTdRx_dzXqpULUcTC3KrxiIs76JzY3aphEGm4kB3D4Fiu6PsSdYCM_VRHRmKxx49j/s320/basil+2.JPG" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Stack the fresh basil leaves together and roll them up tightly<br></td></tr></tbody></table><br><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Xodgf9MMqGDdCcNsx73C8WRvca0NcYc6k9ScN3WXFyk3SEmi3G33hanO9o1q_4qP9qcV29x2LRJlP5n31dW90xAmV_w57jhrW476wuj7BXjZXaSHGPO4QqVJNo617sOsHfwPOVuHWAsG/s2048/basil+3.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1375" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Xodgf9MMqGDdCcNsx73C8WRvca0NcYc6k9ScN3WXFyk3SEmi3G33hanO9o1q_4qP9qcV29x2LRJlP5n31dW90xAmV_w57jhrW476wuj7BXjZXaSHGPO4QqVJNo617sOsHfwPOVuHWAsG/s320/basil+3.JPG" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Slice the basil into thin, vertical ribbons</td></tr></tbody></table><br>5. Drizzle the poppy seed vinaigrette onto the arugula, cucumber, watermelon and feta cheese salad. Sprinkle with sliced basil ribbons. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSa5mJZxDiQGJAhYWmTu2vpYR6AAevIceJtNrbGTrzcfDigbV6154vemcIg0EfuA_abywCcYeL1fjbXFIv8bKxnqOwiiBF44-cYgl28PhET_6sdIyC4oxOAk8qydpzUnWj-FQLVUjgWC4q/s2048/Watermelon+salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1139" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSa5mJZxDiQGJAhYWmTu2vpYR6AAevIceJtNrbGTrzcfDigbV6154vemcIg0EfuA_abywCcYeL1fjbXFIv8bKxnqOwiiBF44-cYgl28PhET_6sdIyC4oxOAk8qydpzUnWj-FQLVUjgWC4q/s320/Watermelon+salad.JPG" width="320"></a><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwU3yW1qrw-pnNFetXXpP9LZK8QZ274fs7bx0pR5GxkuJ2Qgna7n_vSd55lJFNlau-KEgwq7UJsseAwZlqar6e_xIZcaAaOekkFHvt5aFaH3AxLVltbUzklOZyaBxUCSuYsLYsltRdCv8n/s2048/close+up+two.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1375" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwU3yW1qrw-pnNFetXXpP9LZK8QZ274fs7bx0pR5GxkuJ2Qgna7n_vSd55lJFNlau-KEgwq7UJsseAwZlqar6e_xIZcaAaOekkFHvt5aFaH3AxLVltbUzklOZyaBxUCSuYsLYsltRdCv8n/s320/close+up+two.JPG" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Drizzle poppy seed vinaigrette and basil ribbons onto the salad</td></tr></tbody></table><br></div></li></ol><div><span style="font-family: inherit;">*Recipe adapted from the Modern Proper website:</span><a href="https://themodernproper.com/watermelon-cucumber-salad" style="font-family: inherit;"><span lang="EN-US">https://themodernproper.com/watermelon-cucumber-salad</span></a><span style="font-family: inherit;">*</span></div><p class="MsoFooter"><span face=""Arial",sans-serif" lang="EN-US" style="mso-ansi-language: EN-US;"><o:p></o:p></span></p><p></p>Nicole http://www.blogger.com/profile/11460984843287234711noreply@blogger.com0tag:blogger.com,1999:blog-4334663842911035661.post-44584844850403506802021-03-17T17:23:00.001-07:002021-10-17T11:23:28.954-07:00Paddy's Lamb Tourtiere<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2oznHyRCcYgypd4etNwWykAnoMC2I0pb60jKDkUpmO327O4nyr356BKaNYwq6KIumg21y0HHZ0hEkaQ2f-mKaYtk-Rw25vttmNh-uJXGFcWARoaTVqoNBDRjepeXRjzi7bWVYM18dOwjR/s2048/paddy+8.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1375" data-original-width="2048" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2oznHyRCcYgypd4etNwWykAnoMC2I0pb60jKDkUpmO327O4nyr356BKaNYwq6KIumg21y0HHZ0hEkaQ2f-mKaYtk-Rw25vttmNh-uJXGFcWARoaTVqoNBDRjepeXRjzi7bWVYM18dOwjR/w400-h269/paddy+8.JPG" width="400"></a></div><br> <span face="Arial, sans-serif" style="font-size: 10.5pt;">Nicole here, back again
in the kitchen and wishing you all a ‘</span><i style="font-family: Arial, sans-serif; font-size: 10.5pt;">Happy St. Patrick’s Day!</i><span face="Arial, sans-serif" style="font-size: 10.5pt;">’</span><p></p>
<p class="MsoNormal" style="text-align: justify;"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; line-height: 107%; mso-ansi-language: EN-US;">This celebration marks the year anniversary of
working remotely from home since the start of our lockdown in March 2020.
Looking back on the year that was, it is truly quite amazing to see how
creative and resilient we have become as a community, connecting in ways that bring us together, reinvesting in ourselves, learning a new skill or
hobby and reflecting on things we hold dear. Let's raise a glass of Irish whiskey/coffee as we look forward to the day when we can celebrate once again in the company of friends and loved ones. </span><i><span face=""Arial",sans-serif" style="background: white; color: black; font-size: 10.5pt; line-height: 107%; mso-color-alt: windowtext;">Sláinte</span>.</i><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; line-height: 107%; mso-ansi-language: EN-US;"><o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; line-height: 107%; mso-ansi-language: EN-US;">To celebrate our resiliency
as we near our year-long anniversary, I am making <i>Paddy’s Lamb Tourtiere’s</i>.
This recipe is a different spin on the traditional French Canadian Tourtiere which is typically made over the holiday season (<a href="https://cooking-with-colour.blogspot.com/2019/12/cooking-over-holidays-canadian.html" target="_blank">Canadian Tourtiere</a>). This version is
used with ground lamb and veal with complementary spices. Once cooked, the crust is light
and flaky and stands up to the density and richness of the meat filling. Pair this meal with an </span><span style="font-size: 14px;">Irish Cream ale or </span><span style="font-size: 10.5pt;">a glass of Cabernet Sauvignon and you will wonder why you only indulge in tourtiere once a year!</span></p>
<p class="MsoNormal"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; line-height: 107%; mso-ansi-language: EN-US;">Please note, this recipe
is <u>not gluten free </u>and is made in batches to individually freeze and bake in the company of good friends and loved ones. <o:p></o:p></span></p><p class="MsoNormal"><span face="Arial, sans-serif" lang="EN-US" style="line-height: 107%;"></span></p><p class="MsoNormal" style="font-size: 10.5pt;"><b><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; line-height: 107%; mso-ansi-language: EN-US;">Alcohol Pairing: <o:p></o:p></span></b></p><p class="MsoNormal" style="font-size: 10.5pt;"><b>Beer</b><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; mso-ansi-language: EN-US;">: Kilkenny Irish Ale</span></p>
<p class="MsoNormal" style="font-size: 10.5pt; line-height: normal; margin-bottom: 0cm;"><b><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; mso-ansi-language: EN-US;">Wine: </span></b><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; mso-ansi-language: EN-US;">Cabernet Sauvignon VQA Lakefront
Konzelmann<o:p></o:p></span></p>
<p class="MsoNormal" style="font-size: 10.5pt; line-height: normal; margin-bottom: 0cm;"><b style="font-size: 10.5pt;"><span lang="EN-US" style="font-size: 10.5pt; line-height: 107%;">Yields:</span></b><span lang="EN-US" style="font-size: 10.5pt; line-height: 107%;"> 3 double crust 9-inch pies, each pie serves 6 servings</span></p><p class="MsoNormal" style="font-size: 10.5pt;"><b><span lang="EN-US" style="font-size: 10.5pt; line-height: 107%;"><br></span></b></p><div style="text-align: left;"><b><span lang="EN-US" style="line-height: 107%;"><span style="font-size: medium;">What you Need:</span></span></b></div><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; mso-ansi-language: EN-US;">1.5 lbs. each of ground lamb and veal (you can substitute ground pork for veal)<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; mso-ansi-language: EN-US;">1 cup onion, chopped<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; mso-ansi-language: EN-US;">1 cup water<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; mso-ansi-language: EN-US;">¾ tsp. white pepper<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; mso-ansi-language: EN-US;">3 tsp. salt<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; mso-ansi-language: EN-US;">¾ tsp. fennel (dried)<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; mso-ansi-language: EN-US;">¾ tsp. rosemary (fresh or dried)<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; mso-ansi-language: EN-US;">¾ tsp. celery salt<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; mso-ansi-language: EN-US;">3-5 medium potatoes, boiled and mashed<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; mso-ansi-language: EN-US;">Egg white for brushing prior to baking<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><b><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; mso-ansi-language: EN-US;">Pie Crust</span></b></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; mso-ansi-language: EN-US;">5 1/2 cups of all-purpose flour<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; mso-ansi-language: EN-US;">2 tsp. salt<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; mso-ansi-language: EN-US;">1 lb. lard<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; mso-ansi-language: EN-US;">1 tbsp. white vinegar<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; mso-ansi-language: EN-US;">1 egg<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; mso-ansi-language: EN-US;">Enough cold water to make up 1cup of total liquid measure</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><b><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; mso-ansi-language: EN-US;">Tools</span></b></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; mso-ansi-language: EN-US;">Pastry knife<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; mso-ansi-language: EN-US;">Distilled water<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; mso-ansi-language: EN-US;">Brush<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; mso-ansi-language: EN-US;">Cookie Cutters- <i>Clover<o:p></o:p></i></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; mso-ansi-language: EN-US;">3 double crust, 9-inch pie shells<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; mso-ansi-language: EN-US;"></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; mso-ansi-language: EN-US;">**I make the pastry dough ahead of time and pre-freeze t</span><span style="font-size: 14px;">o help break up the work for </span><span style="font-size: 10.5pt;">pie assembly** </span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face=""Arial",sans-serif" lang="EN-US" style="mso-ansi-language: EN-US;"><b><span lang="EN-US" style="line-height: 17.12px;"><span style="font-size: medium;">How to Make it Happen:</span></span></b></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"></p><ol style="text-align: left;"><li><span face="Arial, sans-serif" lang="EN-US" style="font-size: 10.5pt; line-height: 107%;">Place the ground lamb and veal, chopped onion and
water in a saucepan or Dutch oven and simmer the ingredients together on
medium-low heat, stirring occasionally until the meat is cooked thoroughly
through and the onions are translucent. </span></li><li><span face="Arial, sans-serif" lang="EN-US" style="font-size: 10.5pt; line-height: 107%; text-indent: -18pt;"><span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span face="Arial, sans-serif" lang="EN-US" style="line-height: 107%; text-indent: -18pt;"><span style="font-size: 10.5pt;">Combine and add all of the seasonings including the
white pepper, salt, fennel, rosemary, and celery salt and continue to cook on
low heat. </span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc0BCBdv0_gtwgkbYEpu4e0Ue7xAbhpjd6UoIQYCK_IWGRKy82seD9XCws0NHiSvwUVcEOL-k0WtV3_ZFrA2XMAoymq62UdWp5hs3A87pZx1Adg_RjXkWr3G9Fq0lKzrKRYBtAO9-8TedD/s2048/Paddy+1.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1432" data-original-width="2048" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc0BCBdv0_gtwgkbYEpu4e0Ue7xAbhpjd6UoIQYCK_IWGRKy82seD9XCws0NHiSvwUVcEOL-k0WtV3_ZFrA2XMAoymq62UdWp5hs3A87pZx1Adg_RjXkWr3G9Fq0lKzrKRYBtAO9-8TedD/w320-h224/Paddy+1.JPG" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Add spices to the lamb-veal mixture and continue to cook on low-medium heat.</span></td></tr></tbody></table><br></span></li><li><span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span><span face="Arial, sans-serif" lang="EN-US" style="font-size: 10.5pt; line-height: 107%; text-indent: -18pt;">Wash, peel and chop the potatoes in quarters and rinse
in cold water to release the starch. Boil potatoes until tender and drain from
the water.</span></li><li><span face="Arial, sans-serif" lang="EN-US" style="font-size: 10.5pt; line-height: 107%; text-indent: -18pt;">Mash the potatoes without seasoning or liquid
and set aside for later use. </span></li><li><span face="Arial, sans-serif" lang="EN-US" style="font-size: 10.5pt; line-height: 107%; text-indent: -18pt;">Next, remove the saucepan of ground meat from the heat
and thoroughly drain in a colander, allowing the liquid to drain
from the meat. This will eliminate any excess liquid from the pies. </span></li><li><span face="Arial, sans-serif" lang="EN-US" style="font-size: 10.5pt; line-height: 107%; text-indent: -18pt;">Replace the meat back into the saucepan or Dutch oven
and slowly integrate the mashed potatoes into the lamb-veal mixture. <b>QUICK
TIP:</b> Do not skip this step as the integration of potatoes ensures the meat
is moist and does not dry out once the pie is baked from frozen. You will know
when the ingredients are combined sufficiently when the texture has thickened to
a wet consistency. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2xtNw2UTprK2w_hHO2mweAFYL7YKKzRMzAvUqZEBfjvlA3ZwszLIunWdMpn_jjYv4m_4h7fRGyN9N8tryitIV2erBKbxmSK8SZx7UWv_4y7j36jN2jChsuE6XrYucYaeogIoawrbc6GZz/s2048/Paddy+2.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1502" data-original-width="2048" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2xtNw2UTprK2w_hHO2mweAFYL7YKKzRMzAvUqZEBfjvlA3ZwszLIunWdMpn_jjYv4m_4h7fRGyN9N8tryitIV2erBKbxmSK8SZx7UWv_4y7j36jN2jChsuE6XrYucYaeogIoawrbc6GZz/w320-h235/Paddy+2.JPG" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Slowly add the mashed potatoes until the texture has thickened.</span></td></tr></tbody></table><br></span></li><li><span face="Arial, sans-serif" lang="EN-US" style="font-size: 10.5pt; line-height: 107%; text-indent: -18pt;">Set aside the pie filling and start your work on the pastry dough
by whisking the flour and salt together. </span></li><li><span face="Arial, sans-serif" lang="EN-US" style="line-height: 107%; text-indent: -18pt;"><span style="font-size: 10.5pt;">Slice the lard into ½ inch slabs, then cut into small
cubes, gently coating them in the flour. </span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZpvR2KpiFlj9ZCsGJf5eFANWvzItSRfvLGFcIQzVpZ7awt3Mia7sAZebCq_nGV0j3g0CIv6jEGOdjma5PuHTqJ0T-a3ODEefOTXmZ9Gc9khEfuRlAgzPD2u4aZDmQ4QDxZjfhgaUrg4ZU/s2048/linzer+torte+3.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1530" data-original-width="2048" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZpvR2KpiFlj9ZCsGJf5eFANWvzItSRfvLGFcIQzVpZ7awt3Mia7sAZebCq_nGV0j3g0CIv6jEGOdjma5PuHTqJ0T-a3ODEefOTXmZ9Gc9khEfuRlAgzPD2u4aZDmQ4QDxZjfhgaUrg4ZU/w320-h239/linzer+torte+3.JPG" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Cut the lard into cubes and gently coat the pieces in the four.</span></td></tr></tbody></table><br></span></li><li><span face="Arial, sans-serif" style="font-size: 10.5pt; line-height: 107%; text-indent: -18pt;">Use</span><span face="Arial, sans-serif" style="font-size: 10.5pt; line-height: 107%; text-indent: -18pt;"> <span lang="EN-US">a
pastry knife to combine the lard with the flour for a crumbly texture and
create a well (hole) in the center of the flour mixture. </span></span></li><li><span face="Arial, sans-serif" lang="EN-US" style="font-size: 10.5pt; line-height: 107%; text-indent: -18pt;">Combine an egg with white vinegar and in a measuring
cup, add enough cold water to make up 1 cup of total liquid measure. Beat liquid
with a fork and add the liquid into the center of the well, gradually combining
the dry ingredients into the wet ingredients until the dough clings together. </span></li><li><span face="Arial, sans-serif" lang="EN-US" style="font-size: 10.5pt; line-height: 107%; text-indent: -18pt;">Separate the pastry dough into 6 equal ball portions. Two
ball portions will yield one pie. <b>QUICK TIP</b>: When I make pies on my own, I break up the work by pre-freezing the dough to help with pie
assembly. This is especially true if I do not have my Tourtiere Master teacher with me, Mr. Sean O’Malley. </span></li><li><span face="Arial, sans-serif" lang="EN-US" style="font-size: 10.5pt; line-height: 107%; text-indent: -18pt;">Generously flour your working surface and rolling pin
and roll each ball into a ½ inch disk. </span></li><li style="text-indent: 0px;"><span face="Arial, sans-serif" lang="EN-US" style="font-size: 10.5pt; line-height: 107%; text-indent: -18pt;">Next, carefully line a pie shell with the rolled-out
pastry dough, leaving the excess dough intact.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJCYlQsGWllql96RZzoieEExUw9DdjyTVk9oD7QVHDwwYvds07qgqHyY9XYShKeu-9t9YvKDBnRDzGWZHK6o1XCvlK2PziS95YL1osRGdgRUb2Dn7akDFdvEVHKTG97VFT12M-andhTEFH/s2048/Paddy+5.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1375" data-original-width="2048" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJCYlQsGWllql96RZzoieEExUw9DdjyTVk9oD7QVHDwwYvds07qgqHyY9XYShKeu-9t9YvKDBnRDzGWZHK6o1XCvlK2PziS95YL1osRGdgRUb2Dn7akDFdvEVHKTG97VFT12M-andhTEFH/w320-h215/Paddy+5.JPG" width="320"></a></div><br></span><span lang="EN-US" style="line-height: 107%; text-indent: -18pt;"><span><span style="font-size: xx-small;"> </span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8diE5xgCNn9iclGxtrKRiJb6SHTBs3FPG_xcg3NhDSKoC3tUooZS9vhAHkzYMuncyP2URVBOXxRmgFrgx-VN-cyFthhIJmUQSxkXRWK59k0ho1vwacVVohKnbKbkmdjTCq5_I1zAdiQHN/s2048/Paddy+5.JPG" style="font-size: x-small; margin-left: 1em; margin-right: 1em;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><br></blockquote></a><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjT3GS3IVKzkZJWqoESl8lQpRCoufGNFQ5GF8Il19NQwWveaQVKCGw-cy512Qa-iZH0KoIY3moIt3CQ6JhN2iVQ8GjkeRUmogzeCzPJm2H1SdqeKuAwu2jKQIIlxjTTwjU8fZdxB_AuaFg/s2048/Paddy+3.JPG" style="margin-left: auto; margin-right: auto;"><span style="font-size: x-small;"><img border="0" data-original-height="1360" data-original-width="2048" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjT3GS3IVKzkZJWqoESl8lQpRCoufGNFQ5GF8Il19NQwWveaQVKCGw-cy512Qa-iZH0KoIY3moIt3CQ6JhN2iVQ8GjkeRUmogzeCzPJm2H1SdqeKuAwu2jKQIIlxjTTwjU8fZdxB_AuaFg/w320-h205/Paddy+3.JPG" width="320"></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Fill the pie shell with the meat filling until just below the pie's seal edge line. </span></td></tr></tbody></table><br></div></span></span></li><li style="text-indent: 0px;"><span face="Arial, sans-serif" lang="EN-US" style="font-size: 10.5pt; line-height: 107%; text-indent: -18pt;">Fill the pie shell with the lamb-veal meat filling
until just below the pie's seal edge line. </span></li><li style="text-indent: 0px;"><span face="Arial, sans-serif" lang="EN-US" style="line-height: 107%; text-indent: -18pt;"><span style="font-size: 10.5pt;">Roll out the second pastry dough ball to complete the
top of the pie. Before placing the pie crust on top, brush distilled water along
the bottom edge of the meat-filled pie crust. This will help the crusts successfully
adhere together. </span><b style="font-size: 10.5pt;">QUICK TIP</b><span style="font-size: 10.5pt;">: Roll the flattened pastry disk around the
rolling pin and carefully roll the pastry onto the top of the pie to complete
the tourtiere. </span><div class="separator" style="clear: both; font-size: 10.5pt; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpw51IkXZ7WeLoBXCmXLrjIOXb2ZZvY9no4AYW2xSizRvpAvAY8s2wXv4JtMZSZAhqo6eQWub7K6EvHhl1MhVCHRhc8E2ODqLJcdfBUoexX6e_esEimiTHVpN-cP9EIWx_pr0ZiJeB9orS/s2048/Paddy+6.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1375" data-original-width="2048" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpw51IkXZ7WeLoBXCmXLrjIOXb2ZZvY9no4AYW2xSizRvpAvAY8s2wXv4JtMZSZAhqo6eQWub7K6EvHhl1MhVCHRhc8E2ODqLJcdfBUoexX6e_esEimiTHVpN-cP9EIWx_pr0ZiJeB9orS/w320-h215/Paddy+6.JPG" width="320"></a></div><br><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-size: 10.5pt; margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilo_gaD1LUsbFeqSxL9uH85bJPzYWQUIbDzOGhDKfDk_9FmgBLACFnEP7D6lRyHS-b-PsOxIhQDIl7HHgJMRqE3OXaLNdtkhxv7wdw9yNNPkNJWC6XfluIpSrP3Ic-WM8JR8IBJHYMGvO/s2048/Paddy+7.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1375" data-original-width="2048" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilo_gaD1LUsbFeqSxL9uH85bJPzYWQUIbDzOGhDKfDk_9FmgBLACFnEP7D6lRyHS-b-PsOxIhQDIl7HHgJMRqE3OXaLNdtkhxv7wdw9yNNPkNJWC6XfluIpSrP3Ic-WM8JR8IBJHYMGvO/w320-h215/Paddy+7.JPG" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Carefully roll the pastry dough onto the top of the pie to complete the tourtiere.</span></td></tr></tbody></table><br><br></span></li><li style="text-indent: 0px;"><span face="Arial, sans-serif" lang="EN-US" style="font-size: 10.5pt; line-height: 107%; text-indent: -18pt;">Cut away the excess dough along the pie crust edge
line. Crimp the pastry crusts together with a fork, dipping the fork in
distilled water every few crimps to ensure consistency along the edge of the
pie. </span></li><li style="text-indent: 0px;"><span face="Arial, sans-serif" lang="EN-US" style="font-size: 10.5pt; line-height: 107%; text-indent: -18pt;">Use the excess dough to decorate the pie with cookie
cutter shapes. In honour of<b> St. Patrick’s Day </b>on<b> March 17</b>, I have used a shamrock cookie
cutter, but any desired shape will do. Ensure to brush distilled water on the reverse
side of the cookie shape before adhering it to the pie's surface. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRokZuQmhyPkCIUmrzlAHV1u476JeR5yUqwu96e1rAOgC6T2oUBbrH4vHg5XJ6ZXGfLoLF_t0tDtOQvrpxxZ5CBv55lXunY4CTAPZ_SER7HoPc-ms_M7dAKqn3D_2h0VOxZJ8vx9JZowHa/s2048/paddy+10.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1375" data-original-width="2048" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRokZuQmhyPkCIUmrzlAHV1u476JeR5yUqwu96e1rAOgC6T2oUBbrH4vHg5XJ6ZXGfLoLF_t0tDtOQvrpxxZ5CBv55lXunY4CTAPZ_SER7HoPc-ms_M7dAKqn3D_2h0VOxZJ8vx9JZowHa/w320-h215/paddy+10.JPG" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Cut away the excess dough along the pie crust edge line and crimp the pastry crusts together with a fork.</span></td></tr></tbody></table><br></span></li><li style="text-indent: 0px;"><span face="Arial, sans-serif" lang="EN-US" style="font-size: 10.5pt; line-height: 107%; text-indent: -18pt;">Use a butter knife to vent the pie. This can be
achieved by making several piercings into the top of the pie crust. This will
allow the steam to escape while the pie bakes.</span></li><li style="text-indent: 0px;"><span face="Arial, sans-serif" lang="EN-US" style="font-size: 10.5pt; line-height: 107%; text-indent: -18pt;">Repeat steps #12-18 to complete the two remaining pies. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9pW0LVObc5bGj1VI-P75rHjL5fiBo7tuW7e5V4wuGp40_yjLwpRt3VQhv05WxTYYksuPVUXJR3Vcwk3eAut1uqB0_u7UZS5EkTOa5uBMVTV9lfmSpmimf5mZkg3LC6nfl7R2qDOamvTF/s2048/Paddy+4.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1535" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9pW0LVObc5bGj1VI-P75rHjL5fiBo7tuW7e5V4wuGp40_yjLwpRt3VQhv05WxTYYksuPVUXJR3Vcwk3eAut1uqB0_u7UZS5EkTOa5uBMVTV9lfmSpmimf5mZkg3LC6nfl7R2qDOamvTF/w320-h240/Paddy+4.JPG" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Make several piercings into the top of the pie's crust.</span></td></tr></tbody></table><br></span></li><li style="text-indent: 0px;"><span face="Arial, sans-serif" lang="EN-US" style="font-size: 10.5pt; line-height: 107%; text-indent: -18pt;">Individually place each pie into a large plastic
zip-lock bag and set into the freezer. <b><u>Baking Instructions: </u></b>Bake
from frozen into a 400-degree oven. Brush the pie with a beaten egg white and
bake for 1 hour and 10 minutes.</span><p class="MsoListParagraph" style="margin-left: -6.9pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; line-height: 107%; mso-ansi-language: EN-US;"><o:p></o:p></span></p><p class="MsoListParagraph" style="margin-left: -6.9pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; line-height: 107%; mso-ansi-language: EN-US;"><o:p></o:p></span></p><p class="MsoListParagraph" style="margin-left: -6.9pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; line-height: 107%; mso-ansi-language: EN-US;"><o:p></o:p></span></p><p class="MsoListParagraph" style="margin-left: -6.9pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; line-height: 107%; mso-ansi-language: EN-US;"><o:p></o:p></span></p><p class="MsoListParagraph" style="margin-left: -6.9pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span face=""Arial",sans-serif" lang="EN-US" style="font-size: 10.5pt; line-height: 107%; mso-ansi-language: EN-US;"><o:p></o:p></span></p></li></ol><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><br></p>Nicole http://www.blogger.com/profile/11460984843287234711noreply@blogger.com0tag:blogger.com,1999:blog-4334663842911035661.post-37596622144726670102021-02-12T12:31:00.007-08:002021-02-12T15:47:24.563-08:00Seafood Risotto (Ross bil-frott tal bahar)<p> </p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: arial;"><b><span style="color: black;"></span></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><b><span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjodKbeJzgDa7_ay-5aIQtenqU9iYIBIqxx-7ea8imqsBoQfaAHVqQCCfn5KV-u1udkFnn-T-4hV3eQBXR4gURXjAGMMn2UZtmJSN6Buf6xH-9v46l9zDbq_NVGSZ8-HNpvM3xzMBt2nJJ8/s2048/risotto+10.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1375" data-original-width="2048" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjodKbeJzgDa7_ay-5aIQtenqU9iYIBIqxx-7ea8imqsBoQfaAHVqQCCfn5KV-u1udkFnn-T-4hV3eQBXR4gURXjAGMMn2UZtmJSN6Buf6xH-9v46l9zDbq_NVGSZ8-HNpvM3xzMBt2nJJ8/w416-h279/risotto+10.JPG" width="416" /></a></span></b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><br /></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: left;"><span face="Arial, sans-serif">Wishing everyone a Happy Valentine's Day! </span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: left;"><span face="Arial, sans-serif">Nicole here again, celebrating the milestone of my <b>50th blog posting</b> for the <i>'Cooking with Colour Food Blog</i>'. It has been nine years to the date since I first started blogging about my serious passion for food And how better to celebrate this entry then by </span>preparing a rich and savory dish to celebrate over the weekend for Family Day! </p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: left;">This seafood risotto is wonderfully rich, creamy and dense. Adding lobster truly enhances the richness of this dish as the garlic, seafood and butter sing together in harmony. Each bite lingers blissfully on the palate, which is why it is important to complement this dish with a high acidic wine to balance its richness. A fine dish to make to let your loved ones know just how much you care for them, and while I would suggest a Canadian Riesling, you can alternatively make it festive and stick to bubbles!</p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: left;">While my siblings and I grew up in a bustling and busy kitchen, we were always cautioned with the age old rule, <i>'To never add cheese to fish.'</i> I can just hear the words of my father, <i>'Not even a light dustin.' ' </i>And while my father held his cooking rules close to his heart, I implore my own rules based on taste and richness. While you can certainly omit the cheese in this recipe, I find its integration adds a sharpness to the dish without overpowering the seafood. The cheese also brings a lovely creaminess to this dish which I love and enjoy.</p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: left;">Wishing you and your families a lovely, Family Day long-weekend!</p><p style="line-height: normal; margin-bottom: 0cm; text-align: left;"><b>Alcohol Pairing: </b>Canadian Riesling or Italian Prosecco</p><p style="line-height: normal; margin-bottom: 0cm; text-align: left;"><b>Yields:</b> 4-6 servings</p></span></div><span style="font-family: arial;"><b><span><br />What you Need:</span></b><span><o:p></o:p></span></span><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"></p><p style="text-align: left;"><span><span style="font-family: arial;">1½ cup Arborio rice </span></span></p><p style="text-align: left;"><span><span style="font-family: arial;">1 cup prosecco or dry white wine </span></span></p><p style="text-align: left;"></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span><span style="font-family: arial;">1 cup shallots, finely chopped</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: arial;">3-4 tbsp. extra
virgin olive oil</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span><span style="font-family: arial;">
6 cloves of garlic, finely chopped (divided)</span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span><span style="font-family: arial;">4-5 cups of vegetable
or fish stock<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span><span style="font-family: arial;">1</span></span><span style="font-family: arial;">½</span><span style="font-family: arial;"> cup shrimp (fresh
or frozen, shell removed)</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span><span style="font-family: arial;">1</span></span><span style="font-family: arial;">½</span><span style="font-family: arial;"> cup mussels (fresh, steamed & shell removed or frozen)</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span><span style="font-family: arial;">½ cup of Parmesan
& Cortonese cheeses, grated<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span><span style="font-family: arial;">½ cup of butter
(divided)<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span><span style="font-family: arial;">Chopped parsley for fish & final dressing </span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span><span style="font-family: arial;">White pepper<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><b><span style="font-family: arial;">Optional Ingredients*</span></b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span><span style="font-family: arial;">*Meat from
two lobster tails <o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><br /></p><div class="MsoNormal" style="margin-bottom: 0in;"><b style="font-family: arial;"><span>How to make it Happen:</span></b></div><ol style="text-align: left;"><li><span><span style="font-family: arial;">Prepare your vegetable or
fish stock for the risotto. I resort to a 1½ bouillon cubes dissolved into 4-5 cups of boiling water. </span></span></li><li><span><span style="font-family: arial;">Rinse and deshell the fresh/defrosted shrimp in a colander. Here I have also used frozen mussels with their shells removed to streamline the process, however fresh mussels would be most excellent. Add the shellfish to a medium saucepan with half the portion of chopped garlic, half the portion of butter, drizzle of olive oil, chopped parsley and
a quarter measurement of the prosecco. Set aside the rest of the prosecco for
the rice. </span></span></li><li><span style="font-family: arial;">Sautee the shellfish on medium-low heat
for 6-8 minutes or until the shrimp is pink and the mussels plump and bright orange in colour. <u><i>Continue to step 5.</i></u><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi33PTO19rdHJZ9GSxtwX5XA8VKTpbBXUhWu_NuPn6YihORJYmuZKZDLQl50Xy2Msd9-DBkjpmQWhuiSCsfgCcHml9qvb7iNxdMEFzuCXhzMbrG_5MiuzTSjK6z-I-YkbbQSwxkTIOq0HDX/s2048/Risotto.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1603" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi33PTO19rdHJZ9GSxtwX5XA8VKTpbBXUhWu_NuPn6YihORJYmuZKZDLQl50Xy2Msd9-DBkjpmQWhuiSCsfgCcHml9qvb7iNxdMEFzuCXhzMbrG_5MiuzTSjK6z-I-YkbbQSwxkTIOq0HDX/s320/Risotto.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Sautee shellfish with garlic, butter, olive oil, parsley & prosecco</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzqjfQxu9TPES8LBPMg-5ZM37y3fePoGXkouypA7OI7WSeGAJDJYqMd4kBLJrTvCKfe7MB1OjEZW3cQMhuJynCJIS0HaGwDmNsdO7XJEF2XO4T0C4h0FVLgBgpw04GWUa-IXFdK3LnUgPg/s2048/risotto+6.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1681" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzqjfQxu9TPES8LBPMg-5ZM37y3fePoGXkouypA7OI7WSeGAJDJYqMd4kBLJrTvCKfe7MB1OjEZW3cQMhuJynCJIS0HaGwDmNsdO7XJEF2XO4T0C4h0FVLgBgpw04GWUa-IXFdK3LnUgPg/s320/risotto+6.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Sautee on medium-low heat until the shrimp is pink & the mussels plump</span></td></tr></tbody></table><br /></span></li><li><span style="font-family: arial;"><b>OPTIONAL STEP</b> (Adding Lobster): Bring a pot of salted
water to a boil. Before adding the lobster tails, reduce the heat slightly and cook until the lobster turns bright red (approximately 1 minute/ounce).
Allow the lobster to cool in a colander. Once cooled, hold each tail up with the underside facing towards you. Make an incision down the interior middle of each tail, lengthwise. <b>QUICK TIP:</b> Use a pair of kitchen shears to help assist this process. Use your hands to help crack the succulent meat away from the shell. Once the meat is removed, cut into bite-size pieces.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPgQA5NjraUvR_jjSTytLdV_Pe_RSQZ7HSmMsZeSiNqoI4LowoX0dg5hlnExPzaeT8DiYOPvYMzvKK4tX6MugFJpAo9aD_gjc9Gp1L73F4QqcX3qw-dNvLEhzk18oUi1VQDUJQG8x_RuGu/s1666/risotto+2.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1666" data-original-width="1634" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPgQA5NjraUvR_jjSTytLdV_Pe_RSQZ7HSmMsZeSiNqoI4LowoX0dg5hlnExPzaeT8DiYOPvYMzvKK4tX6MugFJpAo9aD_gjc9Gp1L73F4QqcX3qw-dNvLEhzk18oUi1VQDUJQG8x_RuGu/s320/risotto+2.JPG" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Cook the lobster in gently boiling, salted water until the shell turns bright red </span></td></tr></tbody></table><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi04aN8zSVWheWMqFbgDoAPnRZvkAzoK-XcQbt9mWoabWW3AQa0aLBMDw8YDD9_RqXOV0YRg8j4lZ3rXMkDo4ALmaEOj0LQ9CZL0ShtVOWuWamUBMooYmgFThqkvrJ-3bMBxQns4jrVnLlm/s2048/risotto+3.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1262" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi04aN8zSVWheWMqFbgDoAPnRZvkAzoK-XcQbt9mWoabWW3AQa0aLBMDw8YDD9_RqXOV0YRg8j4lZ3rXMkDo4ALmaEOj0LQ9CZL0ShtVOWuWamUBMooYmgFThqkvrJ-3bMBxQns4jrVnLlm/s320/risotto+3.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Make an incision down the interior middle of each tail, lengthwise with kitchen shears</td></tr></tbody></table> <br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBp3AR8bwbwqgfV8uSY_HYC3LYa7GvvyHLgPF8OKFwn1YVwPr_G82QaxE29f9tILoWls0ii9liPL4fhfAQAZp-n2KKTfBL8EzA4YLVCzUMXmGs-o3_vpwsR_JfOnwlTv9Y7s4wTiCDT6O9/s2048/risotto+1.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1223" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBp3AR8bwbwqgfV8uSY_HYC3LYa7GvvyHLgPF8OKFwn1YVwPr_G82QaxE29f9tILoWls0ii9liPL4fhfAQAZp-n2KKTfBL8EzA4YLVCzUMXmGs-o3_vpwsR_JfOnwlTv9Y7s4wTiCDT6O9/s320/risotto+1.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Use your hands to help crack the succulent meat away from the shell</td></tr></tbody></table><br /></li><li><span style="color: black;"><span style="font-family: arial;">Next, combine the shallots and the
divided portion of garlic together in a large saucepan or Dutch oven. Sauté on medium
heat until the shallots become translucent. <b>PLEASE NOTE:</b> I enjoy the sweet
and sharp flavour shallots bring to this dish; however, you can easily substitute
onions for shallots. Just ensure to add equal parts of onion to the recipe. <br /></span></span></li><li><span style="color: black;"><span style="font-family: arial;">Add the Arborio rice to the sautéed shallots
and garlic, coating the rice by stirring constantly for several minutes. Once
the rice is coated, add the prosecco and continue to sauté for another 4-7
minutes to allow the rice to absorb the liquid.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qKhvWvtz7k_ZGzWq50tbFyHe3LpzTv36_ccgUM_SPLoEBmp7DI_F9njC0AoCUvBYJjGMzPWsQD2Vqol0q6PyyNckDp5OnwzFEUWG8wrcPdLR2kP2bs2ia_shtAp0LATi2B9ZjLiHV37b/s2048/risotto+4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1375" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qKhvWvtz7k_ZGzWq50tbFyHe3LpzTv36_ccgUM_SPLoEBmp7DI_F9njC0AoCUvBYJjGMzPWsQD2Vqol0q6PyyNckDp5OnwzFEUWG8wrcPdLR2kP2bs2ia_shtAp0LATi2B9ZjLiHV37b/s320/risotto+4.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman";">Add the prosecco and allow the rice to absorb the liquid</span></td></tr></tbody></table><br /></span></span></li><li><span style="color: black;"><span style="font-family: arial;">Remove the shrimp and mussels from the heat and allow to cool. </span></span></li><li><span style="font-family: arial;">Place the prepared stock close to your prosecco flavoured rice and gradually ladle 1-2 spoonsful of stock into the rice
mixture and stir until the liquid is absorbed. Continue to ladle the stock into the risotto until the liquid is absorbed, stirring the mixture constantly. <b>QUICK TIP</b>: You do not want to RUSH or CHOKE this process. This takes time so be prepared! This
is the most important step in creating rich and creamy risotto! Ensure to continue
to add the stock slowly to allow the rice to absorb the liquid in small quantities. As the stock is added the rice becomes thick and creamy. </span></li><li><span style="font-family: arial;">Once all the stock is absorbed, add the
shrimp, mussels and remaining juices' from the fish into the risotto and combine slowly.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7hu3DL9NIh8RTWFpW6Ph6CDBG5IzprJh_qzLMh_j07PjdV1vVUqIA5ev1QjP2YL9R604xdpYiwn-NVLtJ_jbZ0wAdzii4DetguCE7KtIfYbEBTwg-4RcMy2TZbsans5gi0IzZg9MdvMdM/s2048/risotto+8.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1467" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7hu3DL9NIh8RTWFpW6Ph6CDBG5IzprJh_qzLMh_j07PjdV1vVUqIA5ev1QjP2YL9R604xdpYiwn-NVLtJ_jbZ0wAdzii4DetguCE7KtIfYbEBTwg-4RcMy2TZbsans5gi0IzZg9MdvMdM/s320/risotto+8.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Add the shrimp, mussels and remaining juices' into the risotto and combine slowly</span></td></tr></tbody></table><br /></span></li><li><span style="font-family: arial;">Next, the <b><u>optional step</u></b> of adding lobster to the risotto. Ensure to add the lobster, remaining butter and grated cheeses to the risotto. Continue to cook on medium-low heat for another
4-7 minutes or until the risotto is dense and creamy. Plate with a sprig of parsley
and white cracked pepper.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitN5pUkBF_2Yv9u5DQ8lqWt_6Zx4O7KtpkLG_YwBK6Y4HUS0EW7zJaOIkwhyYoO-jpT0TtIAe3BzGpMoF1aTA0LtcMZ9ztsIAonJkU8OrAvTkS0SrBLz53BGPH3AGUFtNQYvFpym8jExFI/s2048/risotto+7.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1349" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitN5pUkBF_2Yv9u5DQ8lqWt_6Zx4O7KtpkLG_YwBK6Y4HUS0EW7zJaOIkwhyYoO-jpT0TtIAe3BzGpMoF1aTA0LtcMZ9ztsIAonJkU8OrAvTkS0SrBLz53BGPH3AGUFtNQYvFpym8jExFI/s320/risotto+7.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Add the lobster, remaining butter and grated cheese to the risotto</span></td></tr></tbody></table> <br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDreQrw1JkEbhyFVmzXLmavh5SUm8Pct-AZGlv8y-2FDqZIYnV5kkOWjhr0ACW1q32zViiXyCWbU2liFZhBp3D8u-BuJZ5Qm3HcA_r21W6Urib92lMXS6hvlMFItRNrXK4IxmrRaJvWzUw/s2048/risotto+9.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1434" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDreQrw1JkEbhyFVmzXLmavh5SUm8Pct-AZGlv8y-2FDqZIYnV5kkOWjhr0ACW1q32zViiXyCWbU2liFZhBp3D8u-BuJZ5Qm3HcA_r21W6Urib92lMXS6hvlMFItRNrXK4IxmrRaJvWzUw/s320/risotto+9.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Continue to cook on low heat until dense and creamy</span></td></tr></tbody></table><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEite3hDd-UkysmwOdwxHHdCZZpBUAgtUTy_DDN7NI3XP6wZdruS6oPJkvW8bl4cQW9m5zlJpwQZBEWXiKBXCeF_MyHqVIW60myGHc_4iVNz4kGC5aa5FrV7ppgf4QvSdrogIQgFTzEvM5Eh/s2048/DSC_0264.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1375" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEite3hDd-UkysmwOdwxHHdCZZpBUAgtUTy_DDN7NI3XP6wZdruS6oPJkvW8bl4cQW9m5zlJpwQZBEWXiKBXCeF_MyHqVIW60myGHc_4iVNz4kGC5aa5FrV7ppgf4QvSdrogIQgFTzEvM5Eh/s320/DSC_0264.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Plate with a sprig of parsley and white cracked pepper</td></tr></tbody></table><br /></li></ol><p></p>
Nicole http://www.blogger.com/profile/11460984843287234711noreply@blogger.com0tag:blogger.com,1999:blog-4334663842911035661.post-34340172991742531672020-12-20T21:00:00.001-08:002020-12-20T21:00:01.750-08:00Lemon Poppy seed Winter Tree Cookies<p> </p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face=""Arial",sans-serif" style="color: black; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTOqSabYIo_JAe4OYoYF1PPLO4qNr2OCWy6-HrHCWQ2qBZKWw1V-as_M7ivQeptJJqJQRZCD718v4sx6o17QLiDbvHLXiuNPsXm22S_LLjafAqe8oNXiZFRTejC4LOWHICnT1818EO9qVx/s2048/poppyseed+7.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1375" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTOqSabYIo_JAe4OYoYF1PPLO4qNr2OCWy6-HrHCWQ2qBZKWw1V-as_M7ivQeptJJqJQRZCD718v4sx6o17QLiDbvHLXiuNPsXm22S_LLjafAqe8oNXiZFRTejC4LOWHICnT1818EO9qVx/s320/poppyseed+7.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face="Arial, sans-serif">Wishing everyone a Happy Winter Solstice!</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face="Arial, sans-serif">Nicole here again,
getting plenty of baking in this winter solstice! As winter approaches we enter into the quiet time of the calendar year, when nature sleeps
and regenerates underneath the crisp, snowy landscape.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face="Arial, sans-serif">For all the folks that joined our virtual <b><i>Winter Solstice Ceremony </i></b>this evening, please share this recipe with</span> your family and
friends in celebration of the new season! May the seeds in this recipe be
symbolic for the seeds that you hope to cultivate as we look to the return of
light and warmth amid the darkness of the winter landscape. </p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face="Arial, sans-serif"></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span face="Arial, sans-serif">These Lemon Poppy seed cookies are flaky as they hold their shortbread texture and finish with a zesty bite! The incorporation of lemon in the cookies provides a light and flavorful 'tree-at' for you </span>to enjoy on the first official day of winter! </p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><b>Tea Pairing: </b>Earl Grey (Bergamot Tea)</p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face="Arial, sans-serif"><b>Yield:</b> 35-40 cookies</span></p><h4 style="line-height: normal; margin-bottom: 0cm; text-align: left;"><b><span face="Arial, sans-serif">What you Need:</span></b></h4>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face="Arial, sans-serif">1 cup butter, room
temperature</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face="Arial, sans-serif">½ cup icing sugar<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face="Arial, sans-serif">1 tsp. vanilla<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face="Arial, sans-serif">Zest of 1 lemon,
finely grated<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face="Arial, sans-serif">¼ cup corn starch<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face="Arial, sans-serif">1 1/3 cup white rice
flour* <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face="Arial, sans-serif">½ cup almond or tapioca
flour*<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face="Arial, sans-serif">1 1/2 tbsp. poppy seeds<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face="Arial, sans-serif">Icing sugar for dusting</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face="Arial, sans-serif"><i>*(If gluten free cookies are not desired, replace the flours with 1 1/2 cups of all purpose flour)</i></span></p><h4 style="line-height: normal; margin-bottom: 0cm; text-align: left;"><b>Tools</b></h4>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">Festive toothpicks
for arranging winter trees </p><h4 style="line-height: normal; margin-bottom: 0cm; text-align: left;"><b><span face="Arial, sans-serif">How to Make it Happen:</span></b></h4><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"></p><ol style="text-align: left;"><li><span face=""Arial",sans-serif" style="color: black; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Preheat the oven to
350 degrees and line two baking sheets with parchment paper.</span></li><li><span face=""Arial",sans-serif" style="color: black; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Next, cream together
the butter and icing sugar until the mixture is smooth and contains no lumps.</span></li><li><span face=""Arial",sans-serif" style="color: black; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Add the vanilla and
lemon zest to the butter-sugar mixture.</span></li><li>In a separate bowl, combine
the flours, corn starch and poppy seeds together with a whisk, ensuring all dry ingredients are well incorporated. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0kiFxcd5Ue5PWOwNe2Yl1XgWhI0GviHOFIZ8lzC3AQPwk-lhwdgV8i4BwY9f-o1hgakbo8H_rKANfy4kJROOErAyuPYPOoT8k9tmEs6SusFhTPTzF051O6ghCY7Ow1PadRIJOVZCM4Og/s2048/poppyseed+8.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1375" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0kiFxcd5Ue5PWOwNe2Yl1XgWhI0GviHOFIZ8lzC3AQPwk-lhwdgV8i4BwY9f-o1hgakbo8H_rKANfy4kJROOErAyuPYPOoT8k9tmEs6SusFhTPTzF051O6ghCY7Ow1PadRIJOVZCM4Og/s320/poppyseed+8.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Whisk to ensure all dry ingredients are well incorporated</td></tr></tbody></table><br /></li><li><span face=""Arial",sans-serif" style="color: black; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Gradually mix the dry ingredients into the butter-sugar mixture, scrapping down the sides of the bowl frequently, until a soft dough forms.</span></li><li><span face=""Arial",sans-serif" style="color: black; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Wrap the cookie dough in plastic wrap and chill the dough for up to 3 hours.</span></li><li><span face=""Arial",sans-serif" style="color: black; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Once chilled, roll the dough to ¼" inch thickness on a lightly floured surface. <b><u>Please Note:</u></b> I used white rice flour for rolling out the cookie dough as this flour ensures elasticity. Use a 1 1/2-inch cookie cutter to cut out the cookies. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_BeMA9exzQ03IVlg-cXpbR9TBvDcyChsJZnMkA3MLwTS4L5NTWn28hN5Q7g9AfI91zVFwcDoHekmpX0nOytWRG8PLZlbm42IKdqX_QM1QG2CkH2xyBdK3n4g6wYNzbDThEIJLCJZI9kyz/s2048/poppyseed+1.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1375" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_BeMA9exzQ03IVlg-cXpbR9TBvDcyChsJZnMkA3MLwTS4L5NTWn28hN5Q7g9AfI91zVFwcDoHekmpX0nOytWRG8PLZlbm42IKdqX_QM1QG2CkH2xyBdK3n4g6wYNzbDThEIJLCJZI9kyz/s320/poppyseed+1.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Roll the dough to 1/4" inch thickness on a lightly floured surface</td></tr></tbody></table><br /></span></li><li><span face=""Arial",sans-serif" style="color: black; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Place the cookies on the prepared cookie trays, setting them an inch apart from each other. Bake the cookies for 8-10 minutes in a 350 degree oven. Once the tips are golden, remove from the oven. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiV29hd2jafaB_Tx32yaEXtdwPW_b9YU6_JwrOjZJwR2I2wCRwt5YQSWHsaJjl2CSScEKK5pVjlyTfPHZIBNbc4yTH0RtcZFUxuA1LDZR7L_vzt8a3dbHYmrVKF8HtoabGU6lJSDNiH8TK/s2048/poppyseed+2.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1375" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiV29hd2jafaB_Tx32yaEXtdwPW_b9YU6_JwrOjZJwR2I2wCRwt5YQSWHsaJjl2CSScEKK5pVjlyTfPHZIBNbc4yTH0RtcZFUxuA1LDZR7L_vzt8a3dbHYmrVKF8HtoabGU6lJSDNiH8TK/s320/poppyseed+2.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bake for 8-10 minutes in a 350 degree oven</td></tr></tbody></table><br /></span></li><li><span face=""Arial",sans-serif" style="color: black; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">While the cookies are still warm, stack them into 6-8 cookie stack piles, alternating the ‘Star points,’ on every second cookie, ensuring that the points do not align as you build your trees.</span></li><li><span face=""Arial",sans-serif" style="color: black; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Place a decorative toothpick on top and through the centre of the cookie stack (approx. 6-8 cookies) to ensure the cookies stay in place. Finish the trees with a light dusting of icing sugar.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz0g9AVuJh64ZYeJVIDjwsgf1hBi4-JKPi4mlKDqYz7xQ9JIhf_I8mFrqCJ668b9D67Celh11O-tft7sUKVxRCLPMAKIBD1oYXrdiE3VVGy6dOW_YwOVF93unVPmR3A82zmWBOFIdzc46D/s2048/poppyseed+5.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1375" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz0g9AVuJh64ZYeJVIDjwsgf1hBi4-JKPi4mlKDqYz7xQ9JIhf_I8mFrqCJ668b9D67Celh11O-tft7sUKVxRCLPMAKIBD1oYXrdiE3VVGy6dOW_YwOVF93unVPmR3A82zmWBOFIdzc46D/s320/poppyseed+5.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Alternate the 'Star points' on every second cookie as you build your trees</td></tr></tbody></table></span></li></ol><p></p>
<span face="Arial, sans-serif"></span><p></p>Nicole http://www.blogger.com/profile/11460984843287234711noreply@blogger.com0tag:blogger.com,1999:blog-4334663842911035661.post-90039970507018577582020-12-15T19:42:00.001-08:002021-11-02T15:58:01.342-07:00Almond Macaroons (Biskuttini tal-Lewz)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkdjTza8q9izC9k-eeCccGeuGFQR2q4Tq3HJl96DZ5t6W5_vasSLtK1VHPDgaX927gnIIO6_vWCVA6alB8yj_3afh87NR3K6ZfPpv0R7xdSu99hGBvUDu7nfivgodUuFIbDSsFTvjSedQ6/s2048/winner.JPG" style="font-size: 10.5pt; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1375" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkdjTza8q9izC9k-eeCccGeuGFQR2q4Tq3HJl96DZ5t6W5_vasSLtK1VHPDgaX927gnIIO6_vWCVA6alB8yj_3afh87NR3K6ZfPpv0R7xdSu99hGBvUDu7nfivgodUuFIbDSsFTvjSedQ6/s320/winner.JPG" width="320" /></a></div><div><span face=""arial" , sans-serif" style="font-size: 10.5pt;"><br />Almond Macaroons are a traditional gluten-free
Maltese cookie that will fill your kitchen with aromas of Christmas! </span><span style="font-size: 14px;">Almonds are the main ingredient found in this recipe as well as countless other Maltese sweets and desserts. </span><span style="font-size: 14px;">These almond macaroons have a crisp, sugar exterior with a chewy, nutty centre, a lovely complement to a hot cup of tea. </span></div><div><span style="font-size: 14px;"><br /></span></div><div><span face=""arial" , sans-serif" style="font-size: 10.5pt;">When my siblings and I were little, my Godparents would visit our home on Christmas Eve following the Maltese mass. They would bring us an assortment of homemade Maltese delicacies</span><span face="arial, sans-serif" style="font-size: 10.5pt;"> including these macaroons along with a lovely assortment of <i>biskuttini tar-rahal, biscotti</i> and</span><span face="arial, sans-serif" style="font-size: 10.5pt;"> nougat or <i>qubbajt<span face="arial, sans-serif">. </span></i></span><span style="font-size: 14px;">Because of this tradition, these almond macaroons are a classic holiday recipe in our house and are baked every year in preparation for Christmas.</span></div><div><span style="font-size: 14px;"><br /></span></div><div><span style="font-size: 14px;">A special thank you goes out to Auntie Lukie for sharing this goodie with us!</span></div><div><br /></div>
<div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<b><span face=""arial" , sans-serif" style="font-size: 10.5pt;">Yields: </span></b><span face=""arial" , sans-serif" style="font-size: 10.5pt;">Approximately 3 dozen macaroons<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<b><span face=""arial" , sans-serif" style="font-size: 10.5pt;">What you Need</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<b><span face=""arial" , sans-serif" style="font-size: 10.5pt;"><br />
</span></b><span face=""arial" , sans-serif" style="font-size: 10.5pt;">4
large egg whites<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span face=""arial" , sans-serif" style="font-size: 10.5pt;">1½ cup
refined sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span face=""arial" , sans-serif" style="font-size: 10.5pt;">4 tsp. Almond extract<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span face=""arial" , sans-serif" style="font-size: 10.5pt;">3 cups of natural ground almonds <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span face=""arial" , sans-serif" style="font-size: 10.5pt;">½ cup
natural almonds (to decorate cookies)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal">
<b><span face=""arial" , sans-serif" style="font-size: 10.5pt; line-height: 107%;">How to
Make it Happen</span></b></div>
<div class="MsoNormal">
</div>
<ol>
<li><span face=""arial" , sans-serif" style="font-size: 10.5pt; line-height: 14.98px;">Preheat the oven to 325 degrees and bake the natural almonds on a cookie sheet for 6-8 minutes or until the almonds exude their nutty aroma.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRf6gGF0uz-bEPVfHEDlEaIh48lJlpshInGjDMeDgEF8Gukbhd4uhyphenhyphen94HojRHzblAtcshi8GbfegtzW75TKJz45tCfwq92KJtJPDXtMJgXAXQsBDEwL6jVFaKxiomcuoYkeV98gsCFcwV/s320/almonds+1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="215" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRf6gGF0uz-bEPVfHEDlEaIh48lJlpshInGjDMeDgEF8Gukbhd4uhyphenhyphen94HojRHzblAtcshi8GbfegtzW75TKJz45tCfwq92KJtJPDXtMJgXAXQsBDEwL6jVFaKxiomcuoYkeV98gsCFcwV/s0/almonds+1.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bake the almonds until they exude their nutty aroma</td></tr></tbody></table><br /></span></li><li><span face=""arial" , sans-serif" style="font-size: 10.5pt; line-height: 14.98px;">While the almonds are toasting in the oven, separate four large egg whites from their yolks and place the egg whites into an electric mixer. </span></li><li><span face=""arial" , sans-serif" style="font-size: 10.5pt; line-height: 14.98px;">Mix the egg whites until they become light and frothy</span>.</li><li><span face=""arial" , sans-serif" style="font-size: 10.5pt; line-height: 14.98px;">Next, slowly add the sugar to the egg whites, occasionally scrapping down the sides of the bowl to ensure the ingredients are well incorporated. Add the almond extract to the egg white-sugar mixture. </span></li><li><span face=""arial" , sans-serif" style="font-size: 10.5pt; line-height: 107%;">Remove the toasted almonds from the oven and allow to cool.</span></li><li><span style="font-size: 10.5pt;">Add and thoroughly integrate the ground almonds into the egg-white-sugar mixture. Ensure to chill the batter in the fridge for up to 3 hours as the batter will be too runny & sticky to form into cookies. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxHC1UULeacu0_MaToBNP-2Zd_XSs85-8CHTX0ADZmtxdEtfd5qNJPKPKuMFbdu9vqt0kHahhAntdnzdfX0LI80yk-wBlBEYQqFfc0xjJcYEmQbQw_Mu4yYqV94k-HJ6Jxr6OyFPI-fDPm/s320/almonds+2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="215" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxHC1UULeacu0_MaToBNP-2Zd_XSs85-8CHTX0ADZmtxdEtfd5qNJPKPKuMFbdu9vqt0kHahhAntdnzdfX0LI80yk-wBlBEYQqFfc0xjJcYEmQbQw_Mu4yYqV94k-HJ6Jxr6OyFPI-fDPm/s0/almonds+2.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Place the batter in the fridge to chill for up to 3 hours before forming into cookies</td></tr></tbody></table> <br /></span></li><li><span style="font-size: 10.5pt;">Once the batter has chilled, roll the dough into 1-inch balls
and place on a foil or parchment-lined</span><span style="font-size: 10.5pt;"> cookie sheet.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdrL3IzIQ1qk2LettAHWL0Zi1d-9z_lvCvDTql1ABkp-yT_bFOdZzGXIxnEFMuE1NT1aBwFZe3DK8TAPQwYRw91UMPoRgReCskkAZp37Wg-OrjsReGOfo1gbXegROCSmYMf0HG0bFRPi3/s320/almonds+3.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="215" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdrL3IzIQ1qk2LettAHWL0Zi1d-9z_lvCvDTql1ABkp-yT_bFOdZzGXIxnEFMuE1NT1aBwFZe3DK8TAPQwYRw91UMPoRgReCskkAZp37Wg-OrjsReGOfo1gbXegROCSmYMf0HG0bFRPi3/s0/almonds+3.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Roll the dough into 1-inch balls and place on a cookie sheet with a single almond on top</td></tr></tbody></table><br /></span></li><li><span style="font-size: 10.5pt;">Take the cooled, baked almonds and place a single almond (point side down)
into the centre of each cookie to finish the almond macaroons. Bake the cookies in a 325 degree oven for 10-12 minutes. The cookies will be soft once they are removed from the oven. <b>Do not overbake!</b> Allow the macaroons to set for 10-15 </span><span style="font-size: 14px;">minutes</span><span style="font-size: 10.5pt;"> before removing them to a cooling rack.</span></li>
</ol>
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Nicole http://www.blogger.com/profile/11460984843287234711noreply@blogger.com0tag:blogger.com,1999:blog-4334663842911035661.post-25521972922737074332020-10-26T18:41:00.001-07:002020-10-27T14:22:02.504-07:00Bones of the Dead (Ghadam tal mejtin)<p></p><p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face="Arial, sans-serif" style="font-size: 12pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><span face="Arial, sans-serif" style="font-size: 12pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL1nZYFY2TEtUyx6R8wfjvff4NgjDLRyxhplX6F1eCgy-djU0DYaW8kgB5F_8FhJsLn2mytI2tzV-IgEXZky6VvhLncurEcqHnxg6vBb9KbRKCRHVIJtrj7LTMlch7Y6nR6G4gia-r4qIO/s2048/bones+II.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1557" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL1nZYFY2TEtUyx6R8wfjvff4NgjDLRyxhplX6F1eCgy-djU0DYaW8kgB5F_8FhJsLn2mytI2tzV-IgEXZky6VvhLncurEcqHnxg6vBb9KbRKCRHVIJtrj7LTMlch7Y6nR6G4gia-r4qIO/s320/bones+II.JPG" width="320"></a></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: arial;"><span face="Arial, sans-serif" style="font-size: 12.5pt;">Nicole here again with another one of my Maltese sweets, '<b><i>Bones of
the Dead</i></b>,' or <i>Ghadam tal mejtin.</i> These sweets are
traditionally made to commemorate <i>All Souls Day</i> in the
beginning of November following Samhain (or Halloween). </span></span><span style="font-family: arial; font-size: 16.6667px;">Traditionally, '</span><span style="font-family: arial; font-size: 16.6667px;">Bones of the Dead'<i> </i></span><span style="font-family: arial; font-size: 16.6667px;">are consumed throughout the month of November in</span><span style="font-family: arial; font-size: 12.5pt;"> celebration of <i>All
Souls Day, </i>marking the<i> </i>commemoration and anniversary of the passing of loved
ones. </span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: arial; font-size: 12.5pt;">Make no bones about these cookies! While they are in the shape of bones,
their marzipan-almond filling is delightful between two buttery cookies topped
with a zesty, citrus icing. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: arial;"><span face="Arial, sans-serif" style="font-size: 12.5pt; text-align: left;">I was determined to incorporate a successful gluten-free option for the pastry flour, experimenting with various flour
combinations. I have experimented with oat, white rice & cassava flours,
however, the best combination for this recipe is cassava and sorghum flours.
This flour combination yields an elastic structure, tender pastry and subtle sweetness, especially
when mixed with icing sugar. </span><span> </span></span></p><p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; font-family: arial; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><b>Yields: </b>20-22 cookies</span></p><p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span style="color: black; font-family: arial; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Tea Pairing: </span></b><span face="Arial, sans-serif" style="font-size: 12pt;">Darjeeling (Second Flush)</span></p><p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face="Arial, sans-serif" style="font-size: 12pt;"><o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b style="font-family: arial;"><span face=""Arial",sans-serif" style="color: black; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">What you Need:</span></b></p><p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span style="color: black; font-family: arial; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Almond Filling</span></b></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 13.5pt;"><span face=""Arial",sans-serif" style="color: black; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: arial;">2 small egg whites<br>
1 tsp. almond essence<br>
1 cup natural almonds, ground<br>
2 cups icing sugar<br>
1 tsp. lemon zest</span><br>
<b><br><span style="font-family: arial;">
Cookie Pastry</span></b><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-family: arial; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1 cup butter, cold<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-family: arial; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">¾ cup refined sugar <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-family: arial; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1/2 tsp. vanilla essence<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-family: arial; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">2 eggs, whisked<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-family: arial; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1 cup cassava flour<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-family: arial; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1 cup </span><span style="font-family: arial; font-size: 16px;">sorghum flour</span><span style="font-family: arial; font-size: 12pt;"> (or millet flour)</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-family: arial; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1 tbsp. icing sugar<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-family: arial; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1 tsp. baking powder<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face=""Arial",sans-serif" style="color: black; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: arial;">1 tsp. lemon zest</span><br>
<br><br>
<b><span style="font-family: arial;">Icing</span></b><br>
<b><br>
</b><span style="font-family: arial;">2 cups icing sugar<br>
6-7 tbsp. plant based milk (or heavy cream)<br>
4 tsp. corn syrup<br>
1/4 tsp. almond essence<br>
1/2 tsp. refined lemon zest<br>Knife-tip of concentrated black food colouring (optional)</span><br>
<br>
<span style="font-family: arial;"><b>Tools </b><br>
<b><br>
</b>Brush<br>
Distilled water<br>
Parchment Paper<br>
Bone Cookie Cutters of various sizes<br>Piping bag and frosting tip for icing<br>
<br>
<b>Tip:</b> You will require the zest of one full lemon for the almond filling, cookie pastry and icing.</span><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><b><span style="color: black; font-family: arial; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><br></span></b></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><b><span style="color: black; font-family: arial; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">How to Make it Happen:</span></b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-family: arial; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><b>Almond Filling</b><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-left: 36pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"></p><ol style="text-align: left;"><li><span style="color: black; font-family: arial; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Whisk the egg whites together with the
almond essence and set aside. </span></li><li><span face=""Arial",sans-serif" style="color: black; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: arial; font-size: 12pt;">In a separate bowl, combine the ground
almonds, icing sugar and lemon zest together, slowly adding the egg-white
mixture until all is combined. The mixture will be gooey.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI_ygOK-W61BnlKIZ3AZj1N5IDh09aI_VG3r1ZMhJ4AYv1oY3HT3RnOwGHh1iSRLtVrMLjzoztzbU_tLyhVxhiylo2h_mnae1CF-mcLUBVauLEdPQUvuVGxE8vA6vdWuJjIw1XV-S1d44W/s2048/Almond+paste.JPG" style="margin-left: auto; margin-right: auto;"><span style="font-family: arial;"><img border="0" data-original-height="1375" data-original-width="2048" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI_ygOK-W61BnlKIZ3AZj1N5IDh09aI_VG3r1ZMhJ4AYv1oY3HT3RnOwGHh1iSRLtVrMLjzoztzbU_tLyhVxhiylo2h_mnae1CF-mcLUBVauLEdPQUvuVGxE8vA6vdWuJjIw1XV-S1d44W/w320-h215/Almond+paste.JPG" width="320"></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: arial;">Ensure to chill the almond filling before use<br></span></td></tr></tbody></table><br></span></li><li><span style="color: black; font-family: arial; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Chill the almond filling mixture in plastic
wrap for up to 3 hours or overnight. </span></li></ol><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: arial;"><b><span face=""Arial",sans-serif" style="color: black; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Cookie Pastry</span></b><span face=""Arial",sans-serif" style="color: black; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-left: 36pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"></p><ol style="text-align: left;"><li><span style="color: black; font-family: arial; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">In a medium bowl, cream together the
butter and sugar, adding the whisked eggs and vanilla essence until the
ingredients are well incorporated. </span></li><li><span style="color: black; font-family: arial; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">In a separate bowl, combine the cassava, sorghum (or m<span style="font-size: 12pt;">illet flour)</span>, icing sugar, baking powder and lemon zest and whisk together.
<span style="mso-spacerun: yes;"> </span></span></li><li><span face=""Arial",sans-serif" style="color: black; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: arial; font-size: 12pt;">Slowly combine the dry ingredients into
the wet mixture until the pastry dough begins to form. Divide and chill the
pastry dough for up to 3 hours. </span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIfivzy5Rc2oUACjYIggcXE7lDNlTcx7uyexpaG9Ty0ex84bCQvXri0-zp2xWpF5JW7nIpvirrqMvno9G1x4RS-aEDNnQ7PUmYXt1w8tMoy2Yr5HnPIDsgp5TgNi8GBlFa-2pU-KY8r7l6/s2048/DSC_0341.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1375" data-original-width="2048" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIfivzy5Rc2oUACjYIggcXE7lDNlTcx7uyexpaG9Ty0ex84bCQvXri0-zp2xWpF5JW7nIpvirrqMvno9G1x4RS-aEDNnQ7PUmYXt1w8tMoy2Yr5HnPIDsgp5TgNi8GBlFa-2pU-KY8r7l6/w320-h215/DSC_0341.JPG" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: arial;"><span>Divide and chill the pastry dough for up to 3 hours</span><br></span></td></tr></tbody></table><br></span></li><li><span face=""Arial",sans-serif" style="color: black; font-size: 12pt;"><span style="font-family: arial;">After three hours, ensure the
pastry dough is still slightly chilled and roll the dough into a 1/4-inch
thickness. <u><b>Please Note: </b></u>Gluten free flours thrive best when they are kneaded as little as possible. Do your best to avoid rolling and re-rolling your dough. If the dough becomes difficult to work with, chill the dough and start again. </span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyw__K2rkfTheQ4s7tsh871kqD1vZW7cIm3S9ve2rGgOMFfEcrHpWH6IYeQt8qkylFNlU_Y53n7ZAghzYeLWaRhgtclBnLSSA4aNVaB1EZRKODCTxrLQ6pt2Wy3Jxc7H04uTfnq-V8Iq1v/s2048/DSC_0343.JPG" style="margin-left: auto; margin-right: auto;"><span style="font-family: arial;"><img border="0" data-original-height="1375" data-original-width="2048" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyw__K2rkfTheQ4s7tsh871kqD1vZW7cIm3S9ve2rGgOMFfEcrHpWH6IYeQt8qkylFNlU_Y53n7ZAghzYeLWaRhgtclBnLSSA4aNVaB1EZRKODCTxrLQ6pt2Wy3Jxc7H04uTfnq-V8Iq1v/w320-h215/DSC_0343.JPG" width="320"></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: arial;">Roll the pastry dough when it is still slightly chilled and knead as little as possible<br></span></td></tr></tbody></table><br></span></li><li><span face=""Arial",sans-serif" style="color: black; font-size: 12pt;"><span style="font-family: arial;">You will need two cookies of the
same size and shape to complete one entire cookie as each will contain an almond
filling. Lay the cookies on a parchment lined cookie sheet or cutting board to
ready cookie production.</span><br> </span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibFep1_0ulF0CWSW7T87gsE4r5qdNrltdvyV_Nv8xzsSK9yGwArFKy8_Ie6g2mVnmqQrujFUHL8UCPcgZEFOqNVJh2PZmyyfjKczqycyxZy3oqLf2qUZXzi2f5Jxib-fmjZe91c2cYgC9n/s2048/DSC_0355.JPG" style="margin-left: auto; margin-right: auto;"><span style="font-family: arial;"><img border="0" data-original-height="1375" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibFep1_0ulF0CWSW7T87gsE4r5qdNrltdvyV_Nv8xzsSK9yGwArFKy8_Ie6g2mVnmqQrujFUHL8UCPcgZEFOqNVJh2PZmyyfjKczqycyxZy3oqLf2qUZXzi2f5Jxib-fmjZe91c2cYgC9n/s320/DSC_0355.JPG" width="320"></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: arial;">Roll the pastry into 1/4-inch thickness to begin cookie production<br></span></td></tr></tbody></table><br></li><li><span face=""Arial",sans-serif" style="color: black; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: arial; font-size: 12pt;">Once the almond filling has thawed out,
roll it out in similar fashion to the pastry dough, ensuring the filling is
slightly thinner in consistency to the 1/4-inch thickness of the cookie. <b>QUICK TIP:</b> Roll the almond filling out between two
pieces of parchment paper and sprinkle icing sugar to help with it's stickiness. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoaoI_fdnBr-xQC7ROQMx_i7FOGefrWiwmbqKSKGFw50tSfphQfVhLZBNBnUCPwDQMBdrSaYziMJAJBvFMkXy93uAXYfvBavJP4f9iczsGw_saY6H_m50g0LeasjqaXf0Dsp8OHWeGiAuL/s2048/DSC_0354.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1375" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoaoI_fdnBr-xQC7ROQMx_i7FOGefrWiwmbqKSKGFw50tSfphQfVhLZBNBnUCPwDQMBdrSaYziMJAJBvFMkXy93uAXYfvBavJP4f9iczsGw_saY6H_m50g0LeasjqaXf0Dsp8OHWeGiAuL/s320/DSC_0354.JPG" width="320"></a></div><br></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhGKKeOLVThtZp14_yImiPdD5ULbGvVP6O0gs3VkYHqE8DkibzpLAfOwhiNMyHv7BI2CAAUQCCHffVXQuDjU_AOLqIv7Lz_p-ZPDYjer37ChLYLGwXfukjXG8LmlNruZI3ghyphenhyphenQxJXFsdz/s2048/alomd+paste.JPG" style="margin-left: auto; margin-right: auto;"><span style="font-family: arial;"><img border="0" data-original-height="1375" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhGKKeOLVThtZp14_yImiPdD5ULbGvVP6O0gs3VkYHqE8DkibzpLAfOwhiNMyHv7BI2CAAUQCCHffVXQuDjU_AOLqIv7Lz_p-ZPDYjer37ChLYLGwXfukjXG8LmlNruZI3ghyphenhyphenQxJXFsdz/s320/alomd+paste.JPG" width="320"></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: arial;">Use parchment paper and sprinkle with icing sugar to reduce stickiness<br></span></td></tr></tbody></table><br></span></li><li><span face=""Arial",sans-serif" style="color: black; font-size: 12pt;"><span style="font-family: arial;">Use the same cookie cutter as the pastry cookies to cut out a 'cookie' of almond paste. Remove the corners from the 'almond cookie' to ensure the filling does not escape and remains intact in the center <i><b>(See both images below).</b></i></span><br></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8-Lur1sQHsf9FUfrgRFa_WUJpn05HYkcUCV6NweF1i0CIenRhyphenhyphenfm74LlJhYWA5zkpjymNyAnna6edDgVq2iwF7MCXQ1S4vIulcb3NlCEzzSnNQZeE0_vA_5lTBSRb_yqhsU9oHjPsDH27/s2048/DSC_0356.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1375" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8-Lur1sQHsf9FUfrgRFa_WUJpn05HYkcUCV6NweF1i0CIenRhyphenhyphenfm74LlJhYWA5zkpjymNyAnna6edDgVq2iwF7MCXQ1S4vIulcb3NlCEzzSnNQZeE0_vA_5lTBSRb_yqhsU9oHjPsDH27/s320/DSC_0356.JPG" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: arial;">Use the same cookie cutter to cut out a 'cookie' of almond paste<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1KcFxpwAdN6jFDUX-QRwKEZFVMXVh2ueZVv70ZR-etwi1Lcf1tN02Zz9_rO5R4F30ROjpBFyGJPZL5CTTlqbfvtUnZkkM9WEyWCyG7PTKXmcmA_F0bD3PQkRVLm6hXPrP-ie91Bnt28P/s2048/DSC_0357.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1375" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1KcFxpwAdN6jFDUX-QRwKEZFVMXVh2ueZVv70ZR-etwi1Lcf1tN02Zz9_rO5R4F30ROjpBFyGJPZL5CTTlqbfvtUnZkkM9WEyWCyG7PTKXmcmA_F0bD3PQkRVLm6hXPrP-ie91Bnt28P/s320/DSC_0357.JPG" width="320"></a></div><br></span></td></tr></tbody></table></li><li><span face=""Arial",sans-serif" style="color: black;"><span style="font-family: arial; font-size: 12pt;">Dampen the edges of the pastry with
the almond side up and place the second cookie on top, closing the sides and edges together to
ensure the filling does not escape.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUk43uQDEHq_hUPZxh9GyWmpFMieeneqZPdpFk2aGKZ_RQ2k74KwMBZfyuR2Bl-AuT3yFI6ehQOGBQ-_UYAFaiS8aPtW45rd6SRcFhtkImadVF6gd1S1Vfk-r6drwHtQfIjlYczjJLBEHT/s2048/DSC_0351.JPG" style="margin-left: auto; margin-right: auto;"><span style="font-family: arial;"><img border="0" data-original-height="1375" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUk43uQDEHq_hUPZxh9GyWmpFMieeneqZPdpFk2aGKZ_RQ2k74KwMBZfyuR2Bl-AuT3yFI6ehQOGBQ-_UYAFaiS8aPtW45rd6SRcFhtkImadVF6gd1S1Vfk-r6drwHtQfIjlYczjJLBEHT/s320/DSC_0351.JPG" width="320"></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: arial;">Dampen the edges of the pastry with the almond side up<br></span></td></tr></tbody></table><br></span></li><li><span style="color: black; font-family: arial; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Bake the cookies for 15-20 minutes in a
350-degree oven until the edges are golden brown. </span></li><li><span style="color: black; font-family: arial; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Once the cookies have cooled, they can
be stored in an air-tight container or prepped for decorating. </span></li></ol><div><b style="font-family: arial;"><span face=""Arial",sans-serif" style="color: black; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Cookie Icing</span></b></div><div><ol style="text-align: left;"><li><p class="MsoNormal" style="display: inline; line-height: normal; text-align: left;"><span face="Arial, sans-serif" style="font-family: arial; font-size: 12pt;">In a medium bowl, combine icing sugar with the plant based milk (or
cream). Next, add the corn syrup, almond essence and lemon zest. Ensure
to actively stir the ingredients together until it holds a smooth
consistency. </span></p></li><li><span face="Arial, sans-serif" style="font-family: arial; font-size: 12pt;">Add food colouring if desired. Here I used a knife-tip of concentrated
black food colouring to create a gray icing for the bones cookies. </span></li><li><span style="font-size: 12pt;"><span face="Arial, sans-serif"><span style="font-family: arial;">Place the icing into a piping bag with tip and cover the cookie's
surface with your desired amount of cookie frosting. Let dry to set.</span> </span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlm0IlSYMKsakNOBqgSoqsylwsleer99ER4gCjS388iMcsfn7GNiXANlt-3Uj1C__nbgD0z7vuHGt4RiE2x5erQ3d2UTCpf3RWEx9VlJW51tyhS0Lv_wvIjq2S1hyphenhyphena34NVVZhsauN4NaZQ/s2048/DSC_0367+%25282%2529.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1520" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlm0IlSYMKsakNOBqgSoqsylwsleer99ER4gCjS388iMcsfn7GNiXANlt-3Uj1C__nbgD0z7vuHGt4RiE2x5erQ3d2UTCpf3RWEx9VlJW51tyhS0Lv_wvIjq2S1hyphenhyphena34NVVZhsauN4NaZQ/s320/DSC_0367+%25282%2529.JPG"></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: arial;">Cover the cookie's surface with the desired amount of frosting<br></span></td></tr></tbody></table><br></span></li></ol></div><div><p class="MsoNormal" style="line-height: normal;"></p></div><p></p>Nicole http://www.blogger.com/profile/11460984843287234711noreply@blogger.com0tag:blogger.com,1999:blog-4334663842911035661.post-23554935513237345072020-09-27T08:18:00.000-07:002020-09-27T08:18:09.061-07:00Marie's Blue Plum Cake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_uVnGSBlRwX0y6HzRYfWe0TYsfuCOJ5al3yaDAHL9WFLHXgSuHXUHITTJACwQDjKWw88xzAc6wQv8lcjsFfI2T1DytKNgAr5pORON2GngSWNXl9EklKdOAY820ZtvZrfZX57kiWjkT0-p/s2048/DSC_0235+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1208" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_uVnGSBlRwX0y6HzRYfWe0TYsfuCOJ5al3yaDAHL9WFLHXgSuHXUHITTJACwQDjKWw88xzAc6wQv8lcjsFfI2T1DytKNgAr5pORON2GngSWNXl9EklKdOAY820ZtvZrfZX57kiWjkT0-p/s320/DSC_0235+%25282%2529.JPG" width="320" /></a></div><br /><p style="text-align: left;"><span face="Arial, sans-serif" style="font-family: arial;">Nicole here again, getting some great baking in this fall season! While there are many fruits currently in season this time of year, including prickly pears, figs and peaches; blue plums are now available and in season from late August to mid-October, making this cake a delightful autumn treat as we acknowledge the end of summer. </span></p><p style="text-align: left;"><span face="Arial, sans-serif" style="font-family: arial;">This recipe was lovingly created by my friend, Marie who baked an individual plum cake one night at her dinner party just for me. Marie's famous recipe was an instant success, as I recall having two pieces after dinner that night, bringing the rest of my blue plum cake home. It was polished off the next morning with my coffee. </span></p><p style="text-align: left;"><span face="Arial, sans-serif" style="font-family: arial;">This gluten-free recipe is simple to make using two staple pantry items; oat and almond flour. The fruit and lemon combination is the star of this recipe, leaving the cake incredibly moist and flavourful with a light, lingering sweetness. A perfect complement with a cup of tea. </span></p><p style="text-align: left;"><span style="font-family: arial;"><b>Yields:</b> 10-12 servings</span></p><p style="text-align: left;"><span style="font-family: arial;"><b>Tea Pairing: </b>Earl Grey (Bergamot)</span></p><div><div style="text-align: left;"><b><span face=""Arial",sans-serif" lang="EN-US" style="font-family: arial; mso-ansi-language: EN-US;">What you Need:</span></b></div><div style="text-align: left;"><b><span face=""Arial",sans-serif" lang="EN-US" style="font-family: arial; mso-ansi-language: EN-US;"><br /></span></b></div><div>
<div style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: arial;"><span face=""Arial",sans-serif" lang="EN-US" style="mso-ansi-language: EN-US;">½ cup oat flour<br /></span><span face=""Arial",sans-serif" lang="EN-US" style="mso-ansi-language: EN-US;">½ cup almond flour (ground almonds)<br /></span><span face=""Arial",sans-serif" lang="EN-US" style="mso-ansi-language: EN-US;">½ tsp. baking powder<br /></span><span face=""Arial",sans-serif" lang="EN-US" style="mso-ansi-language: EN-US;">½ cup butter (slightly melted)<br /></span><span face=""Arial",sans-serif" lang="EN-US" style="mso-ansi-language: EN-US;">¾ cup refined sugar<br /></span><span face=""Arial",sans-serif" lang="EN-US" style="mso-ansi-language: EN-US;">2 eggs<br /></span><span face=""Arial",sans-serif" lang="EN-US" style="mso-ansi-language: EN-US;">zest of whole lemon<br /></span><span face=""Arial",sans-serif" lang="EN-US" style="mso-ansi-language: EN-US;">10-12 small-medium blue plums<br /></span><span face=""Arial",sans-serif" lang="EN-US" style="mso-ansi-language: EN-US;">1½ tbsp. Golden Cane Sugar</span></span></div>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><b><span face=""Arial",sans-serif" lang="EN-US" style="font-family: arial; mso-ansi-language: EN-US;">Tools</span></b></p>
<div style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: arial;"><span face=""Arial",sans-serif" lang="EN-US" style="mso-ansi-language: EN-US;">8- inch Parchment Paper<br /></span><span face=""Arial",sans-serif" lang="EN-US" style="mso-ansi-language: EN-US;">Spring foam pan</span></span></div><div style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span face=""Arial",sans-serif" lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span></div><div style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span face=""Arial",sans-serif" lang="EN-US" style="mso-ansi-language: EN-US;"><div style="text-align: left;"><b><span lang="EN-US" style="font-family: arial;">How to Make it Happen </span></b></div>
<p class="MsoNormal" style="margin-left: 18pt;"></p><ol style="text-align: left;"><li><span face=""Arial",sans-serif" lang="EN-US" style="mso-ansi-language: EN-US;"><p class="MsoNormal" style="margin-left: 18pt;"><span lang="EN-US" style="font-family: arial;">Preheat the oven
to 350 degrees and line the bottom of a spring foam pan with parchment paper. The
parchment paper helps keeps the fruit intact at the bottom of the cake once it
has baked.</span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxRLGNT8d0_l4tEg9Ff7LjdD5POCXhLWHNqHdob8te6QHG30qoSf6U_kiF3TjlnQEsHB8of2RYXlvpxt32pwRtPGCqFNvzQKoP7UziwpaiMQqoYyoDYe53H77KrAm1ob-i80snBVZPZskF/s2048/DSC_0225+%25282%2529.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1492" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxRLGNT8d0_l4tEg9Ff7LjdD5POCXhLWHNqHdob8te6QHG30qoSf6U_kiF3TjlnQEsHB8of2RYXlvpxt32pwRtPGCqFNvzQKoP7UziwpaiMQqoYyoDYe53H77KrAm1ob-i80snBVZPZskF/s320/DSC_0225+%25282%2529.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: arial;">Line the bottom of a spring foam pan with parchment paper<br /></span></td></tr></tbody></table><br /> </span><p></p></li><li><span face=""Arial",sans-serif" lang="EN-US" style="mso-ansi-language: EN-US;"><p class="MsoNormal" style="margin-left: 18pt;"><span lang="EN-US" style="font-family: arial;">Combine the oat
and almond flours and baking powder in a bowl with a whisk and set aside. </span></p></span></li><li><span face=""Arial",sans-serif" lang="EN-US" style="font-family: arial; mso-ansi-language: EN-US;"><p class="MsoNormal" style="margin-left: 18pt;"><span lang="EN-US">In a second
bowl, cream together the butter and sugar, adding the eggs to the batter, one
at a time.</span></p> </span><p></p></li><li><span face=""Arial",sans-serif" lang="EN-US" style="mso-ansi-language: EN-US;"><p class="MsoNormal" style="margin-left: 18pt;"><span lang="EN-US" style="font-family: arial;">Zest one lemon
and add to the wet-egg mixture.</span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDsJTy5oCowxHIHHAV9x7Y2iO_TmtqEYdNvqhyphenhyphenn0WMsSo6_04zcmHgkSx302q9WmMGbs4ID7lStB0mSL9rr82GTcu8wYJ2qW-iFHghZRuxhGjddObpH_T0s5bIG0GPpdYgVeUXst9TjS2S/s2048/DSC_0226.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1375" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDsJTy5oCowxHIHHAV9x7Y2iO_TmtqEYdNvqhyphenhyphenn0WMsSo6_04zcmHgkSx302q9WmMGbs4ID7lStB0mSL9rr82GTcu8wYJ2qW-iFHghZRuxhGjddObpH_T0s5bIG0GPpdYgVeUXst9TjS2S/s320/DSC_0226.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: arial;">Add the zest of one lemon to the egg mixture<br /></span></td></tr></tbody></table><span lang="EN-US" style="font-family: arial;"><br /></span><p></p></span></li><li><span face=""Arial",sans-serif" lang="EN-US" style="mso-ansi-language: EN-US;"><p class="MsoNormal" style="margin-left: 18pt;"><span lang="EN-US" style="font-family: arial;">Now, add the dry
ingredients gradually into the wet mixture. <b>PLEASE NOTE</b>: The batter will
be thick and not seem like there is enough to fill the spring foam pan. </span></p></span></li><li><span face=""Arial",sans-serif" lang="EN-US" style="mso-ansi-language: EN-US;"><p class="MsoNormal" style="margin-left: 18pt;"><span lang="EN-US" style="font-family: arial;">Use a spatula to
spread the batter, ensuring there is an even coating for baking</span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5i0rkdZbvTHIuLYqtRydZYNLY10-f6vHoWeNVQKN7xhzGlqHwcS0eEn8ZOfbyrVM330aQlgTflg-UFl1WecOayvwcQSWNmoeU77hca9hPjvxGzYzxl2-t28mz4y4wU44QzS2tnj40INyD/s2048/DSC_0227+%25282%2529.JPG" style="margin-left: auto; margin-right: auto;"><span style="font-family: arial;"><img border="0" data-original-height="1575" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5i0rkdZbvTHIuLYqtRydZYNLY10-f6vHoWeNVQKN7xhzGlqHwcS0eEn8ZOfbyrVM330aQlgTflg-UFl1WecOayvwcQSWNmoeU77hca9hPjvxGzYzxl2-t28mz4y4wU44QzS2tnj40INyD/s320/DSC_0227+%25282%2529.JPG" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: arial;">Use a spatula to spread the batter for even baking<br /></span></td></tr></tbody></table><span lang="EN-US" style="font-family: arial;"><br /></span><p></p></span></li><li><span face=""Arial",sans-serif" lang="EN-US" style="mso-ansi-language: EN-US;"><p class="MsoNormal" style="margin-left: 18pt;"><span lang="EN-US" style="font-family: arial;">Wash and slice
the plums in a colander, ensuring they are sliced in half along the stone or
pit side of the fruit</span></p></span></li><li><span face=""Arial",sans-serif" lang="EN-US" style="mso-ansi-language: EN-US;"><p class="MsoNormal" style="margin-left: 18pt;"><span lang="EN-US" style="font-family: arial;">Now place all halved plums, cut side down on top of the cake, arranging them by covering the entire batter
in blue plums.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu0gkHhzQVk2dicfoFUEjx7vwIFOVXa277txR_UFXsx9g9cCLVhRtl9z6LD-mpO-oe7ra4ZcE5btkpmVg9pDANKTrQ_ozMfxQBGlwhdCrzIRuAsDh1R3QjBn6uNtXdD2GtdRofrlSftgmw/s2048/DSC_0228.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1375" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu0gkHhzQVk2dicfoFUEjx7vwIFOVXa277txR_UFXsx9g9cCLVhRtl9z6LD-mpO-oe7ra4ZcE5btkpmVg9pDANKTrQ_ozMfxQBGlwhdCrzIRuAsDh1R3QjBn6uNtXdD2GtdRofrlSftgmw/s320/DSC_0228.JPG" width="320" /></a><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1bp72zEyxI3vZE5ZZql0drlAmx8VobalIQhYhRpyvI3LVUI27kX7W9tTNVDXUSx5tpQooibb-e3RypOgtrdNpPA0HijM88vW3FAbKKxhRXeHP68auHE1C1IMuozsL9Z_QC1AnEPqTxCcL/s2048/DSC_0229.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1375" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1bp72zEyxI3vZE5ZZql0drlAmx8VobalIQhYhRpyvI3LVUI27kX7W9tTNVDXUSx5tpQooibb-e3RypOgtrdNpPA0HijM88vW3FAbKKxhRXeHP68auHE1C1IMuozsL9Z_QC1AnEPqTxCcL/s320/DSC_0229.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: arial;">Place the halved plums, cut side down on top of the cake<br /></span></td></tr></tbody></table><span style="font-family: arial;"><br /></span></div></span><p></p></li><li><span face=""Arial",sans-serif" lang="EN-US" style="mso-ansi-language: EN-US;"><p class="MsoNormal" style="margin-left: 18pt;"><span lang="EN-US" style="font-family: arial;">For an
additional crunch, texture and sweetness, sprinkle golden cane sugar on top of the cake to
crystalize the top during baking.</span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjuniGa_jKYKYdW81FP2xHwlS3ItAFH6WLs0szqlhchc5D6xKljIEYIv1uu3sUYWAhazf06SWPxaryDwZJWIwrFuViCzOtjk2FqTok2kxI_gMrlKDperRRBw7qHtakttqJBrtshSy-U962/s2048/DSC_0231.JPG" style="margin-left: auto; margin-right: auto;"><span style="font-family: arial;"><img border="0" data-original-height="1375" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjuniGa_jKYKYdW81FP2xHwlS3ItAFH6WLs0szqlhchc5D6xKljIEYIv1uu3sUYWAhazf06SWPxaryDwZJWIwrFuViCzOtjk2FqTok2kxI_gMrlKDperRRBw7qHtakttqJBrtshSy-U962/s320/DSC_0231.JPG" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: arial;">Sprinkle golden cane sugar on top of the cake for texture<br /></span></td></tr></tbody></table><span lang="EN-US" style="font-family: arial;"><br /> </span><p></p></span></li><li><span face=""Arial",sans-serif" lang="EN-US" style="mso-ansi-language: EN-US;"><p class="MsoNormal" style="margin-left: 18pt;"><span lang="EN-US"><span style="font-family: arial;">Bake the cake for
40-45 minutes on a baking tray. The
plums will sink to the bottom of the cake after baking due to their density. <b>QUICK TIP</b>:
Once the cake is removed from the oven it will not be quite set. Remove the
cake and allow to cool. Run a butter knife around the edges of the spring-foam
pan after the cake has cooled. </span> </span></p></span></li></ol><p></p>
</span></div>
</div></div>Nicole http://www.blogger.com/profile/11460984843287234711noreply@blogger.com0tag:blogger.com,1999:blog-4334663842911035661.post-73797826392692006152020-06-29T07:04:00.000-07:002020-06-29T07:04:34.192-07:00Maple-Walnut Scones<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJmACRPUTHYIt5zTWmSKoFZSD1JG0zhaLTlh_mdV_gUYvNMZDrEIuYqGT4-BXd2oyYu6DS910Dz6Dg4omXPRo-zbdiS9R9TTF4Ti8tEaRtrnjdi8GF-NJMgMR1JrCLoRpA2BlsPqBotjbf/s1600/DSC_0336.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1145" data-original-width="1600" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJmACRPUTHYIt5zTWmSKoFZSD1JG0zhaLTlh_mdV_gUYvNMZDrEIuYqGT4-BXd2oyYu6DS910Dz6Dg4omXPRo-zbdiS9R9TTF4Ti8tEaRtrnjdi8GF-NJMgMR1JrCLoRpA2BlsPqBotjbf/s320/DSC_0336.jpg" width="320"></a></div>
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<span style="font-family: arial, sans-serif; font-size: 14px;">Nicole here again, getting plenty of cooking and baking on this Canada Day weekend! The inspiration behind this recipe came from Christine and Sean who surpised me with a care package during these times of social distancing and self-isolation. They had the wonderful opportunity to learn how to tap maple trees this past winter to yield a rich, deep-amber maple syrup. It has a lovey and delicious sweetness that is integrated in both the batter and the glaze of these maple walnut-scones.</span><br>
<span style="font-family: arial, sans-serif; font-size: 14px;"><br></span>
<span style="font-family: arial, sans-serif; font-size: 14px;">The sweetness of the maple syrup is matched with the nutty flavour of toasted walnuts. While my grandfather would be cross with me for adding shortening to this scone recipe, the shortening does two things; <i>it makes the scones soft and moist</i> while giving the biscuits<i> depth and volume.</i> </span><br>
<span style="font-family: arial, sans-serif; font-size: 14px;"><br></span>
<span style="font-family: arial, sans-serif; font-size: 14px;">Pair this delightful scone with the second flush of Darjeeling tea as the moist and rich sweetness of the scone will stand up to the sharpness of this tea.</span><br>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: arial, sans-serif; font-size: 10.5pt; line-height: 14.98px;"><br></span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: arial, sans-serif; font-size: 10.5pt; line-height: 14.98px;">Tea Pairing: </span></b><span style="font-family: arial, sans-serif; font-size: 14.6667px;">Darjeeling (Second Flush)</span></div>
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<span style="font-family: arial, sans-serif; font-size: 10.5pt; line-height: 14.98px;"><br></span>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: arial, sans-serif; font-size: 10.5pt; line-height: 14.98px;">Yields:</span></b><span style="font-family: arial, sans-serif; font-size: 10.5pt; line-height: 14.98px;"> 20-22 Scones</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: arial, sans-serif; font-size: 10.5pt; line-height: 14.98px;"><br></span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: arial, sans-serif; font-size: 10.5pt; line-height: 14.98px;">What you Need:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-family: arial, sans-serif; font-size: 10.5pt;"><br></span>
<span style="font-family: arial, sans-serif; font-size: 10.5pt;"><i>Scones</i></span></div>
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<span style="font-family: arial, sans-serif; font-size: 10.5pt;">2</span><span style="font-family: arial, sans-serif; font-size: 14px;">¼ cups all purpose flour </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-family: arial, sans-serif; font-size: 10.5pt;">1 tbsp. baking powder</span><br>
<span style="font-family: arial, sans-serif; font-size: 10.5pt;">1/2 tsp. baking soda</span><br>
<span style="font-family: arial, sans-serif; font-size: 10.5pt;">¼ tsp. salt</span><br>
<span style="font-family: arial, sans-serif; font-size: 10.5pt;">¼ cup castor sugar</span><br>
<span style="font-family: arial, sans-serif; font-size: 14px;">8 tbsp. shortening (or cold, unsalted butter)</span><br>
<span style="font-family: arial, sans-serif; font-size: 14px;">3/4 cup toasted walnuts, chopped</span><br>
<span style="font-family: arial, sans-serif; font-size: 14px;">1/2 tsp. vanilla essence</span><br>
<span style="font-family: arial, sans-serif; font-size: 14px;">3/4 cup heavy cream (or plant-based milk)</span><br>
<span style="font-family: arial, sans-serif; font-size: 14px;">1/3 cup maple syrup</span><br>
<br>
<span style="font-family: arial, sans-serif; font-size: 14px;"><i>Scone Glaze</i></span><br>
<span style="font-family: arial, sans-serif; font-size: 14px;">1 cup icing sugar, sifted</span><br>
<span style="font-family: arial, sans-serif; font-size: 14px;">2 tbsp. heavy cream (or plant-based milk)</span><br>
<span style="font-family: arial, sans-serif;"><span style="font-size: 14px;">1/2 tsp. vanilla essence</span></span><br>
<span style="font-family: arial, sans-serif; font-size: 14px;">2.5 tbsp. maple syrup</span><br>
<span style="font-family: arial, sans-serif; font-size: 14px;">Walnuts for garnish</span><br>
<span style="font-family: arial, sans-serif; font-size: 14px;"><br></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: arial, sans-serif; font-size: 10.5pt; line-height: 14.98px;">How to Make it Happen:</span></b><br>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: arial, sans-serif; font-size: 10.5pt; line-height: 14.98px;"><br></span></b>
<span style="mso-bidi-font-weight: normal;"><span style="font-family: arial, sans-serif; font-size: 10.5pt; line-height: 14.98px;"><i>Scone</i></span></span></div>
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<ol>
<li><span style="font-size: 10.5pt; line-height: 14.98px;"><font face="arial">Preheat the oven to 250 degrees and line a baking sheet with parchment paper.</font></span></li>
<li><span style="font-size: 10.5pt; line-height: 14.98px;"><font face="arial">Set the walnuts on a baking tray and toast for 3-5 minutes, or until their nutty aroma fills the room.</font></span></li>
<li><span style="font-size: 10.5pt; line-height: 14.98px;"><font face="arial">In a large bowl, sift the flour, baking powder, baking soda, sugar, and salt together with a whisk until all ingredients are combined.</font></span></li>
<li><span style="font-size: 10.5pt; line-height: 14.98px;"><font face="arial">Remove the walnuts from the oven and set to cool. </font></span></li>
<li><span style="font-size: 10.5pt; line-height: 14.98px;"><font face="arial">Next, add the shortening or butter into the flour mixture, and massage into the flour using your fingertips until the mixture has a consistent, crumbly texture. </font></span></li>
<li><span style="font-size: 10.5pt; line-height: 14.98px;"><font face="arial">Add the toasted walnuts and ensure to fold them into the flour-shortening mixture until they are coated. </font></span></li>
<li><span style="font-size: 10.5pt; line-height: 14.98px;"><font face="arial">Add the vanilla, heavy cream and maple syrup and combine with a spatula until the ingredients are just combined. </font></span></li>
<li><span style="font-size: 10.5pt; line-height: 14.98px;"><font face="arial">Chill the batter for 1.5-2 hours before baking. This is a very important step to ensure the scones have depth and volume.</font></span></li>
<li><span style="font-size: 10.5pt; line-height: 14.98px;"><font face="arial">Now, pour the scone mixture onto a well floured-work surface and knead to form one single mass.Roll the dough using a rolling pin to a half inch thickness and cut out the scones using a round cookie cutter or the top of a glass</font></span><span style="font-family: arial, sans-serif; font-size: 10.5pt; line-height: 14.98px;">.<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7CGnoUhyphenhyphenkrbG7SJgAJvYKnUxC1C16KeUZ6IoyDoQVygExTZSHwA_ne9sjfxPJpnAk7Ebp7vS3ack3VICk9aSDfqJTRQcCYlMGWBgY5aoo_h7rjsP6gKhuXwzUlnVJYID0tojsftPIKfB-/s1600/Scone+1.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1075" data-original-width="1600" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7CGnoUhyphenhyphenkrbG7SJgAJvYKnUxC1C16KeUZ6IoyDoQVygExTZSHwA_ne9sjfxPJpnAk7Ebp7vS3ack3VICk9aSDfqJTRQcCYlMGWBgY5aoo_h7rjsP6gKhuXwzUlnVJYID0tojsftPIKfB-/s320/Scone+1.JPG" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Knead the mixture into one single mass</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCHrKgeFyBSDsSC1-Xi-1mk-JY1VTvMez0UgZxziY8DsXuHXb5jpn-Pnt7YWnR0a7wDexW81n64mZdy721M-5HkbtD231evH6ADh49cCDQP94ysZxghZP_4wKYK-eSFLKvqparAf6NQSI1/s1600/Batter+for+scones.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1075" data-original-width="1600" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCHrKgeFyBSDsSC1-Xi-1mk-JY1VTvMez0UgZxziY8DsXuHXb5jpn-Pnt7YWnR0a7wDexW81n64mZdy721M-5HkbtD231evH6ADh49cCDQP94ysZxghZP_4wKYK-eSFLKvqparAf6NQSI1/s320/Batter+for+scones.JPG" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll to a half-inch thickness and cut using the top of a glass</td></tr>
</tbody></table>
</span></li>
<li><span style="font-size: 10.5pt; line-height: 14.98px;"><font face="arial">Transfer the scones onto a parchment lined baking sheet and bake for 13-15 minutes in a 350 degree oven until the edges are golden. Allow the scones to cool on a baking rack for 12-15 minutes before applying the glaze.<div class="separator" style="clear: both; text-align: center;">
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</font></span></li>
</ol>
<div>
<span><span style="font-size: 14px;"><i><font face="arial">Scone Glaze</font></i></span></span></div>
<ol>
<li><span><span style="font-size: 14px;"><font face="arial">In a small bowl, sift icing sugar together with the heavy cream or plant-based milk. The mixture will be thick. </font></span></span></li>
<li><span><span style="font-size: 14px;"><font face="arial">Add the maple syrup and vanilla essence and whisk until smooth. For a runny icing consistency, add 1-2 more tablespoons of the cream or plant-based milk. </font><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: arial, sans-serif; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgzkwRnjEMbqvrBoSJ3RlWMl54ipGhDrGPiepOYrAGDvjRMmkUsX6wqHUyObotg0rgzgbt4r8Ofpmce0YiGJjUllA5f8lE-OJ5M4WSxZVquMZ13PBNcEKIYtSTiSYLMMuPHO2nHRlV_lr5/s1600/DSC_0313.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1075" data-original-width="1600" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgzkwRnjEMbqvrBoSJ3RlWMl54ipGhDrGPiepOYrAGDvjRMmkUsX6wqHUyObotg0rgzgbt4r8Ofpmce0YiGJjUllA5f8lE-OJ5M4WSxZVquMZ13PBNcEKIYtSTiSYLMMuPHO2nHRlV_lr5/s320/DSC_0313.JPG" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add maple syrup and vanilla essence with a whisk </td></tr>
</tbody></table>
</span></span></li>
<li><span><span style="font-size: 14px;"><font face="arial">Once the scones have cooled, add 1-2 tablespoons of glaze to each scone and top with a walnut to garnish.</font><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: arial, sans-serif; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJpIE9dmlbsrND6sdP_8qtJCwVlI2jhaVdwrjwQQVFH8rG_kM9CxHnp2yYLNlPep9YG3_7PF8cLU8hZgLesGtSErTBlrh26OhQvCK9Qig2RVLp9LB5dgWKbUVS1TRTLV73riz9ZoltbHah/s1600/DSC_0322.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1075" data-original-width="1600" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJpIE9dmlbsrND6sdP_8qtJCwVlI2jhaVdwrjwQQVFH8rG_kM9CxHnp2yYLNlPep9YG3_7PF8cLU8hZgLesGtSErTBlrh26OhQvCK9Qig2RVLp9LB5dgWKbUVS1TRTLV73riz9ZoltbHah/s320/DSC_0322.JPG" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add 1-2 tbsp. of glaze to each scone and top with a walnut</td></tr>
</tbody></table>
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</ol>
Nicole http://www.blogger.com/profile/11460984843287234711noreply@blogger.com0tag:blogger.com,1999:blog-4334663842911035661.post-55283562817135648382020-06-20T18:59:00.001-07:002022-05-10T13:21:57.194-07:00Pink Lady Rhubarb Crisp<div class="MsoNormal"><span face="arial, sans-serif" style="font-size: 14px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkHvJLuA-lR9ld6E-cUY0jYKgbsrsmqxI64esFvylEYlKGnWewR9Xkxd5K80K5CuCgyy-i06dh-EJBPPMI9GHOEFiFKhdwKmIJFHmAL-bWji3ujDMQEgX4pVViyQ43L2LtACrnaqhuFxTI/s2896/DSC_0426.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2896" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkHvJLuA-lR9ld6E-cUY0jYKgbsrsmqxI64esFvylEYlKGnWewR9Xkxd5K80K5CuCgyy-i06dh-EJBPPMI9GHOEFiFKhdwKmIJFHmAL-bWji3ujDMQEgX4pVViyQ43L2LtACrnaqhuFxTI/s320/DSC_0426.JPG" width="320"></a></div>Wishing all of the father's out there a very <i>Happy Father's Day</i>! </span></div><div class="MsoNormal"><span face="arial, sans-serif" style="font-size: 14px;"><br></span></div><div class="MsoNormal"><span face="arial, sans-serif" style="font-size: 14px;">Nicole here again, getting plenty of cooking and baking in this summer solstice! Summer is officially here and it is time to celebrate the outdoors. I was on the hunt for rhubarb over the past several weeks, purchasing all of the stalks I could possibly get my hands on from a variety of different grocery stores. Friendly neighbours and friend's have also stepped up their rhubarb offerings from their gardens in exchange for sweet baked treats! This recipe is delightfully sweet and tart, but the incorporation of the grenadine syrup allows the rhubarb to be the star of the show. The subtle sweet and tart taste of the fruit with the warm, chewy and crunchy crisp- its all things magic! </span></div><div class="MsoNormal"><span face="arial, sans-serif" style="font-size: 14px;"><br></span></div><div class="MsoNormal"><span face="arial, sans-serif" style="font-size: 14px;">A lovely dessert to enjoy on the first official day of summer.</span><br><b style="mso-bidi-font-weight: normal;"><span face="arial, sans-serif" style="font-size: 10.5pt; line-height: 14.98px;"><br></span></b><span style="mso-bidi-font-weight: normal;"><span face="arial, sans-serif" style="font-size: 10.5pt; line-height: 14.98px;"><b>Tea Pairing:</b> Darjeeling Tea (Second Flush)</span></span></div><div class="MsoNormal"><span style="mso-bidi-font-weight: normal;"><span face="arial, sans-serif" style="font-size: 10.5pt; line-height: 14.98px;"><br></span></span></div><div class="MsoNormal" style="margin-bottom: 0in;"><b style="mso-bidi-font-weight: normal;"><span face="arial, sans-serif" style="font-size: 10.5pt; line-height: 14.98px;">Yields:</span></b><span face="arial, sans-serif" style="font-size: 10.5pt; line-height: 14.98px;"> 6 servings</span></div><div class="MsoNormal" style="margin-bottom: 0in;"><span face="arial, sans-serif" style="font-size: 10.5pt; line-height: 14.98px;"><br></span></div><div class="MsoNormal" style="margin-bottom: 0in;"><span face="arial, sans-serif" style="font-size: 10.5pt; line-height: 14.98px;"><b>What you Need:</b></span></div><div class="MsoNormal" style="margin-bottom: 0in;"><span face="arial, sans-serif" style="font-size: 10.5pt; line-height: 14.98px;"><br></span></div><div class="MsoNormal" style="margin-bottom: 0in;"><span face="arial, sans-serif" style="font-size: 10.5pt; line-height: 14.98px;">5-6 medium stalks of rhubarb, washed & chopped</span></div><div class="MsoNormal" style="margin-bottom: 0in;"><span face="arial, sans-serif" style="font-size: 10.5pt; line-height: 14.98px;">1/2 cup Grenadine syrup</span></div><div class="MsoNormal" style="margin-bottom: 0in;"><font face="arial, sans-serif"><span style="font-size: 14px;">3/4 cup castor sugar</span></font></div><div class="MsoNormal" style="margin-bottom: 0in;"><font face="arial, sans-serif"><span style="font-size: 14px;">1 tsp. lemon zest</span></font></div><div class="MsoNormal" style="margin-bottom: 0in;"><font face="arial, sans-serif"><span style="font-size: 14px;">1 tbsp. lemon juice</span></font></div><div class="MsoNormal" style="margin-bottom: 0in;"><font face="arial, sans-serif"><span style="font-size: 14px;">1/2 cup tapioca flour</span></font></div><div class="MsoNormal" style="margin-bottom: 0in;"><font face="arial, sans-serif"><span style="font-size: 14px;">1/4 cup white rice flour</span></font></div><div class="MsoNormal" style="margin-bottom: 0in;"><font face="arial, sans-serif"><span style="font-size: 14px;">1 cup quick cooking rolled oats (not instant)</span></font></div><div class="MsoNormal" style="margin-bottom: 0in;"><font face="arial, sans-serif"><span style="font-size: 14px;">1/2 cup brown sugar</span></font></div><div class="MsoNormal" style="margin-bottom: 0in;"><font face="arial, sans-serif"><span style="font-size: 14px;">1/3 cup butter, melted</span></font></div><div class="MsoNormal" style="margin-bottom: 0in;"><span face="arial, sans-serif" style="font-size: 10.5pt; line-height: 14.98px;"><br></span></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span face="arial, sans-serif" style="font-size: 10.5pt; line-height: 14.98px;">How to Make it Happen:</span></b></div><ol style="text-align: left;"><li><span style="line-height: 14.98px;"><font><span style="font-family: inherit;">Wash and chop all rhubarb stalks into half-inch pieces and place in a bowl with grenadine syrup. Cover and leave overnight in the fridge so the rhubarb can absorb the lovely juices of the syrup. If time is limited, leave the rhubarb to soak for 1.5-2 hours. </span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: arial; margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><br><br><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0bx5Xl7h9UAlPUnHoUXNzJb4zXoT2HFbz6gu4axxvR5rNBNk-Rmc73yUxsr6cGH8oTAq-tCO7PNqxTWZ9vT88f_KYinsekuU8mM-QINlcHI0WteFvV7vA2-xNG7KcRoRwzCQ2RyfTA18q/s2896/DSC_0354.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1944" data-original-width="2896" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0bx5Xl7h9UAlPUnHoUXNzJb4zXoT2HFbz6gu4axxvR5rNBNk-Rmc73yUxsr6cGH8oTAq-tCO7PNqxTWZ9vT88f_KYinsekuU8mM-QINlcHI0WteFvV7vA2-xNG7KcRoRwzCQ2RyfTA18q/s320/DSC_0354.JPG" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">Soak overnight so the rhubarb can absorb the lovely juices of the syrup<br></span></td></tr></tbody></table><span style="font-family: inherit;"><br></span></font></span></li><li><span style="line-height: 14.98px;"><font face="inherit">Mix the rolled oats, brown sugar, butter and 1/4 cup of tapioca flour into a separate bowl and massage with your fingertips. Ensure that all of the butter is incorporated within the oat-sugar mixture. The crisp topping should have a crumbly consistency. </font></span></li><li><span style="line-height: 14.98px;"><font face="inherit">Preheat oven to 350 degrees.</font></span></li><li><span style="line-height: 14.98px;"><font><span style="font-family: inherit;">Once the rhubarb has finished soaking, drain the fruit from the syrup and add the lemon zest and lemon juice, sugar, white rice flour and the remaining tapioca flour. The consistency should be gooey in a lovely shade of pink.</span><br><br><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: arial; font-size: 10.5pt; margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHkkI57v4QCeHUATfZgfSe9OvWRJAJAL6_AulFcsus-L7rMlOOboXMwFzs-pyGHsQumXni3NhEcu2SFZx3SJUCvxh6avjVdE-tY603Z0sTmBodLPsjHEIBIDV3dr-o2sO-lydWtVUcjG_S/s2896/DSC_0415.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1944" data-original-width="2896" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHkkI57v4QCeHUATfZgfSe9OvWRJAJAL6_AulFcsus-L7rMlOOboXMwFzs-pyGHsQumXni3NhEcu2SFZx3SJUCvxh6avjVdE-tY603Z0sTmBodLPsjHEIBIDV3dr-o2sO-lydWtVUcjG_S/s320/DSC_0415.JPG" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Consistency should be gooey in a lovely shade of pink<br></td></tr></tbody></table><span style="font-family: inherit;"><br></span></font></span></li><li><span style="line-height: 14.98px;"><font face="inherit">Once the mixture is well incorporated, place the fruit mixture at the bottom of a glass or clay deep-dish pan</font><font face="arial">.<span style="font-size: 10.5pt;"> </span><br><br><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-size: 10.5pt; margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdV3E2ptt8TCLBQUfd2FYrftWrTbYS8yx0l884ZXqlfsptkU4o798KNJHZ-2S5V7IQGbcA67-l2kM1aEtwyubgM2OMG7iwKZmBX6-LIHgkGIUGiOIxY3Pb-Aj7tffV2DhsizyMp-D4XrE6/s2896/DSC_0416.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1944" data-original-width="2896" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdV3E2ptt8TCLBQUfd2FYrftWrTbYS8yx0l884ZXqlfsptkU4o798KNJHZ-2S5V7IQGbcA67-l2kM1aEtwyubgM2OMG7iwKZmBX6-LIHgkGIUGiOIxY3Pb-Aj7tffV2DhsizyMp-D4XrE6/s320/DSC_0416.JPG" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Use a glass or clay deep-dish pan <br><br></td></tr></tbody></table></font></span></li><li><span style="line-height: 14.98px;"><font face="inherit">Next, take the crisp topping mixture and spread on top of the rhubarb mixture. </font></span><font><span style="font-family: inherit;">For a more chewy and crunchier topping, include small dollop's of butter on the top of the crisp and bake in a 350 degree oven for 40 minutes.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="font-family: inherit;"><br><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikfcmCZ6u1k4xXfa9R7NNvRQscXWslFXgu-z70_oxGzQFxh9U8PWWuBXnfeBpMcbPUTlYE30rZaN5lNwNnhES-iU8TcEM7A2Iv0zrQ6QO_BQrL2O3MZ-2sU31Nrm0EyBhsvNEIlOHdz2MC/s2896/DSC_0419.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2896" data-original-width="1944" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikfcmCZ6u1k4xXfa9R7NNvRQscXWslFXgu-z70_oxGzQFxh9U8PWWuBXnfeBpMcbPUTlYE30rZaN5lNwNnhES-iU8TcEM7A2Iv0zrQ6QO_BQrL2O3MZ-2sU31Nrm0EyBhsvNEIlOHdz2MC/s320/DSC_0419.JPG"></a></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">Add small dollop's of butter on the top of the crisp<br></span></td></tr></tbody></table></font></li></ol>Nicole http://www.blogger.com/profile/11460984843287234711noreply@blogger.com0tag:blogger.com,1999:blog-4334663842911035661.post-42794563011197558842020-05-26T16:14:00.002-07:002020-05-26T16:14:32.253-07:00No Flour? No Problem: Sausage, Pepper & Kale Pizza <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , sans-serif; font-size: 14px;">Nicole here again, getting plenty of cooking and baking in during this time of social distancing. As of late, I have been spending lots of time in the kitchen, perfecting my gluten-free pizza crust recipe, as comfort food has been my go to. This pizza crust is light, airy and full of texture, packing a good crunch that stands up to the spicy sausage, red pepper and crispy kale topping. The secret is in the mixing of both types of rice flours with mashed potato. While I have tried this recipe with chickpea and oat flours, the elasticity found in rice flour and its combination with potato, gives this pizza crust the crunch and texture that most gluten-free pizzas miss the mark on. </span><br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 14.98px;">Alcohol Pairings:</span></b><br />
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<span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 14.98px;">Beer: Pear Cider<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 14.98px;">Wine: Chenin Blanc</span><br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 14.98px;">Yields:</span></b><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 14.98px;"> 1 large pizza (6-8 servings)</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 14.98px;"><br /></span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 14.98px;">What you Need:<o:p></o:p></span></b></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">2 </span><span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">1/2 cups of boiled potatoes (5 medium potatoes)</span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">1/2 cup brown rice flour</span><br />
<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">1/2 cup white rice flour<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 14px;">¼</span><span style="font-family: "arial" , sans-serif; font-size: 10.5pt;"> tsp. salt</span><br />
<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;"><span style="font-family: "arial" , sans-serif; font-size: 14px;">¼</span><span style="font-family: "arial" , sans-serif; font-size: 10.5pt;"> tsp. black pepper</span></span><br />
<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">¼ cup butter</span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">1/3 cup chopped parsley</span><br />
<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">1 tbsp. olive oil</span><br />
<span style="font-family: "arial" , sans-serif;"><span style="font-size: 14px;">1 chopped red pepper</span></span><br />
<span style="font-family: "arial" , sans-serif;"><span style="font-size: 14px;">1 chopped red onion</span></span><br />
<span style="font-family: "arial" , sans-serif;"><span style="font-size: 14px;">3 sausages (in casings)</span></span><br />
<span style="font-family: "arial" , sans-serif;"><span style="font-size: 14px;">2 cups of chopped kale</span></span><br />
<span style="font-family: "arial" , sans-serif;"><span style="font-size: 14px;">1 cup of crumbled feta</span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 14.98px;">How to Make it Happen:</span></b></div>
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<li><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 14.98px;">Bring a pot of salted water to boil. Peel, quarter and cook potatoes until tender.</span></li>
<li><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 14.98px;">Drain potatoes in a strainer, cover and allow them to stand for 2-5 minutes.</span></li>
<li><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 14.98px;">Mash potatoes and incorporate butter, and parsley and set aside.</span></li>
<li><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 14.98px;">Combine the rice flours together with the salt and pepper, sifting the ingredients to allow for a light and airy crust. Fold these ingredients into the mashed potatoes to form a soft dough.</span></li>
<li><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 14.98px;">Refrigerate the potato dough for up to 1 hour to reduce elasticity.</span></li>
<li><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 14.98px;"><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 14.98px;">Next, drizzle the olive oil and spread to all corners of the pizza pan to ensure the potato-dough cooks evenly. </span></span></li>
<li><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 14.98px;"><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 14.98px;">Remove the dough from the refrigerator and using your hands, press and spread the potato-dough to the outer edges of the baking tray, creating an even layer and foundation for your pizza crust. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTt7GVUmyv3-HrD9e7xgPi_iDLk4aCQk5q-KRbI4gJJkwom1btWBp9QgkJEGrQT-930SfpqDa1_IEADeLH-daup_yNDuBzXfVxhkKTY5YUx15Plk2jwg_kaaOK6oLlzT_RmocRqAAynRTi/s1600/pizza+6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="576" data-original-width="432" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTt7GVUmyv3-HrD9e7xgPi_iDLk4aCQk5q-KRbI4gJJkwom1btWBp9QgkJEGrQT-930SfpqDa1_IEADeLH-daup_yNDuBzXfVxhkKTY5YUx15Plk2jwg_kaaOK6oLlzT_RmocRqAAynRTi/s320/pizza+6.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Use your hands to press and spread the potato dough</td></tr>
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<li><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 14.98px;"><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 14.98px;">Bake the crust in a 375 degree oven for 25 minutes or just until the edges are golden.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpjrYBPhecrm0FXZpy0UE4RTCIek5XJXGR4aCUaMf-FZs8emlRUJIcgE7BpadlI1n0zb2H0NxPYU3JvnyCjU0bJvMeR5uA1vjpsaU4TDImnDBaMnmtRIbwOkOU_yRQBv9kl6V763_j_MBR/s1600/Pizza+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="625" data-original-width="469" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpjrYBPhecrm0FXZpy0UE4RTCIek5XJXGR4aCUaMf-FZs8emlRUJIcgE7BpadlI1n0zb2H0NxPYU3JvnyCjU0bJvMeR5uA1vjpsaU4TDImnDBaMnmtRIbwOkOU_yRQBv9kl6V763_j_MBR/s320/Pizza+1.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bake the potato crust until the edges are golden</td></tr>
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<li><span style="font-family: "arial" , sans-serif; font-size: 14px;">While the crust is baking, saute the red onion & pepper together in a frying pan until the onion is translucent and the peppers tender. </span></li>
<li><span style="font-family: "arial" , sans-serif; font-size: 14px;">Remove the meat from the sausage casings into bite size pieces to ensure they cook evenly with the vegetables. <div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPEvv3rE5uLidRWiyNJzIgMwiOpLr334syPNmbTRAx3DuOdsKdAsgTtcdTp9dJbK9zoUUyacYl18P3xMCJISoCIiqrmlHVA91KwMDp7j7KDUDxlMbKMRSjSicIbmc58Ar1T_DVpO1nYB3V/s1600/pizza+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="625" data-original-width="469" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPEvv3rE5uLidRWiyNJzIgMwiOpLr334syPNmbTRAx3DuOdsKdAsgTtcdTp9dJbK9zoUUyacYl18P3xMCJISoCIiqrmlHVA91KwMDp7j7KDUDxlMbKMRSjSicIbmc58Ar1T_DVpO1nYB3V/s320/pizza+4.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Remove the meat from the sausage casings into bite-size pieces</td></tr>
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<li><span style="font-family: "arial" , sans-serif; font-size: 14px;">Remove the pizza crust from the oven and allow to cool as the sausage and vegetables continue to cook.</span></li>
<li><span style="font-family: "arial" , sans-serif; font-size: 14px;">Place the onion, pepper & sausage filling on top of the pizza crust, drizzle with olive oil and continue to cook in the oven for 20-22 minutes in a 400 degree oven. In the last 8-10 minutes of baking, add the chopped kale and crumbled feta cheese and continue cooking until the kale is crispy and the cheese melted. </span></li>
</ol>
Nicole http://www.blogger.com/profile/11460984843287234711noreply@blogger.com0tag:blogger.com,1999:blog-4334663842911035661.post-35970153102124303832020-03-22T17:26:00.002-07:002023-05-17T20:06:05.721-07:00Baked Rice (Ross fil-forn)<div class="MsoNormal"><br></div><div class="MsoNormal"><br></div><div class="MsoNormal"></div><div class="MsoNormal"><br></div><div class="MsoNormal">Nicole here again with another one of my favourite Maltese dishes, baked rice or ross fil forn. This dish is a staple in the Maltese cuisine, requiring three ingredients: tomato sauce, ground meat and rice. There is much to be said on the preference and presentation of serving this tasty dish. Some prefer to cut into the dish and serve it as you would a slice of pie, others scoop out the tasty rice onto a dish and serve it with a side of vegetables. Whatever your preference, Ross fil-forn is undeniably Maltese soul food.</div><div class="MsoNormal"><br></div><div class="MsoNormal">While it is perfect and ready to eat once it comes out of the oven, ross-fil -forn heated in a frying pan with olive oil the very next day is deliciously moist, tasty and flavourful. </div><div class="MsoNormal"><br></div><div class="MsoNormal">Alcohol Pairing: Sangiovese</div><div class="MsoNormal"><br></div><div class="MsoNormal">Yields: Approximately 4-6 servings</div><div class="MsoNormal"><br></div><div class="MsoNormal">What you Need:</div><div class="MsoNormal"><br></div><div class="MsoNormal">1½ cups of parboiled rice (pre-rinsed)</div><div class="MsoNormal">½ lbs ground beef </div><div class="MsoNormal">½ lbs ground pork</div><div class="MsoNormal">1 jar of tomato sauce (660 ml)</div><div class="MsoNormal">½ cup of tomato paste</div><div class="MsoNormal">2 eggs</div><div class="MsoNormal">¾ cup Parmesan cheese</div><div class="MsoNormal">3 tbsp. olive oil</div><div class="MsoNormal">1 tsp. salt</div><div class="MsoNormal">1 tsp. pepper</div><div class="MsoNormal"><br></div><div class="MsoNormal">Please note: for a healthy and leaner option, replace the ground pork with lean ground turkey.</div><div class="MsoNormal"><br></div><div class="MsoNormal">How to Make it Happen:</div><div class="MsoNormal"><br></div><div class="MsoNormal">Prepare tomato sauce on the stove with salt, pepper, olive oil and tomato paste. Bring to a boil and let simmer anywhere from 30-90 minutes.Note: Oftentimes, if I am cooking this dish over the weekend, one of my go-to’s is to make the tomato sauce in the slow-cooker, cooking it over medium heat for 4-6 hours. The richness of this tomato sauce adds both depth and flavor to the rice.</div><div class="MsoNormal">Add the ground beef and pork to the tomato sauce and allow to cook, simmering for an additional 25-30 minutes.</div><div class="MsoNormal"> Add the pre-rinsed rice into the tomato and meat sauce and stir until the rice is integrated. Let simmer for 3-5 minutes, then remove from heat.</div><div class="MsoNormal">In a separate dish, combine the eggs and Parmesan cheese and slowly add to the sauce, meat and rice mixture.</div><div class="MsoNormal">Carefully pour the sauce, meat and rice mixture into a lightly greased clay pot or Pyrex glass dish and bake for 35-40 minutes at 350 degrees Celsius. </div><div class="MsoNormal"><br></div><div class="MsoNormal"><br></div><div class="MsoNormal"><br></div><div class="MsoNormal"><br></div><div class="MsoNormal"><br></div><div class="MsoNormal"><br></div><div class="MsoNormal"><br></div><div class="MsoNormal"><br></div><div class="MsoNormal"><br></div>
Nicole http://www.blogger.com/profile/11460984843287234711noreply@blogger.com0tag:blogger.com,1999:blog-4334663842911035661.post-4469831363444989552020-03-08T10:15:00.000-07:002022-02-23T15:30:56.592-08:00'Salmon of Knowledge' Irish Pizza<br>
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<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">The name of this recipe and the inspiration behind the list of ingredients comes from the lovely Celtic story about Fionn Mac
Cumhaill and the </span><i style="font-family: arial, sans-serif; font-size: 10.5pt;">Salmon of Knowledge.</i><span style="font-family: "arial" , sans-serif; font-size: 10.5pt;"> As written in the <i>Anam Cara: A Book of Celtic Wisdom,</i> "</span><span style="font-family: arial, sans-serif; font-size: 10.5pt; letter-spacing: 0.2px;">There was a salmon in the river Slane in County Meath.
Whoever caught this salmon and ate it would become the greatest and most gifted
poet in Ireland and would also receive the gift of second sight. There was a
man called Fionn the Seer who had spent seven years pursing this salmon. Young
Fionn Mac Cumhaill came to him to learn the craft of poetry. One day Fionn the
Seer came back, having caught the salmon of knowledge. He started a fire and
put the salmon on a spit. The salmon had to be turned very carefully and could
not be burned or the gift would be ruined. After a while the fire went low, and
the salmon could no longer be cooked properly. Fionn the Seer had no one to
gather more wood for the fire.</span><span style="letter-spacing: 0.2px;"> </span><span style="font-family: arial, sans-serif; font-size: 10.5pt; letter-spacing: 0.2px;">Just then his protégé, Fionn, came out of the wood, and he
left him to turn the salmon slowly on the spit. Young Fionn Mac Cumhaill began
to turn the salmon, but he was a dreamer and he allowed his mind to wander.
When he looked, a blister had appeared on the side of the salmon. He grew very anxious,
knowing that Fionn the Seer would be furious with him for having ruined the
salmon. With his thumb he tried to press the blister back in. As soon as he
did, he burned his thumb, then put it in his mouth to relive the pain. There
was some of the oil of the salmon on his thumb, and as soon as he tasted the
salmon oil, he received the wisdom, the gift of second sight, and the vocation
of poet. Old Fionn came back with the wood. As soon as he looked at young Fionn’s eyes, he knew what had happened. He sat there disappointed that the
destiny he had pursued so deliberately had at the last moment turned away from
him to be received by an innocent young man who had never been dreamed of such
a gift."</span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 107%;"><br></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 107%;">O’Donohue, John (2004) <i style="mso-bidi-font-style: normal;">Anam
Cara: A Book of Celtic Wisdom</i>. New York: Harper Collins, pp. 152-154.<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 107%;">Alcohol
Pairings:<o:p></o:p></span></b></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 107%;">Beer: Wheat
beer (Blanche de Chambly)<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 107%;">Wine:
Almanac White Blend<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 14.98px;"><br></span></b>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 14.98px;">Yields:</span></b><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 14.98px;"> 1 large pizza (6-8 servings)</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 107%;">What
you Need:<o:p></o:p></span></b></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;"><br></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">2 cups of
boiled potatoes (3-4 medium potatoes)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">1 cup
self-rising flour<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 14px;">¼</span><span style="font-family: "arial" , sans-serif; font-size: 10.5pt;"> tsp. salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">¼ cup
butter<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">2 cloves
of garlic, crushed & finely chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">1/3 cup chopped
chives</span><br>
<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">1 thinly sliced white onion</span><br>
<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">6-8 slices of smoked salmon</span><br>
<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">1 tbsp. thyme</span><br>
<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">Drizzle of extra virgin olive oil</span><br>
<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">½ cup chopped scallions</span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">2 cups of arugula & spinach mix</span><br>
<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">½ cup crumbled feta cheese</span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">1 tbsp. capers</span><br>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 107%;">How to
Make it Happen:<o:p></o:p></span></b></div>
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<ol>
<li><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 107%;">Bring a pot of salted water to
boil. Peel, quarter and cook potatoes until tender.</span></li>
<li><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 107%;">Drain potatoes in a strainer,
cover and allow them to stand for 2-5 minutes.</span></li>
<li><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 107%;">Mash potatoes and incorporate the
chopped garlic, butter and chives. Set aside.</span></li>
<li><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 107%;">Combine flour and salt
together, sifting the ingredients to allow for a light and airy crust.
Fold these ingredients into the mashed potatoes to form a soft dough.</span></li>
<li><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 107%;">Refrigerate the potato dough for up to 1 hour to reduce elasticity. <span style="mso-spacerun: yes;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxAd_n0bOiN26nCNp-U2eusEFy8Vr4c4c0paBNwF1ZPlQzIToif_eNPY-aptHdwGraf8URO0dQLmV8aJLJApgcv-to8s7MhjeV1IGdQczy9ZLjNJSkTkOhZKUkUgP2LuYB7fzgZSStu8ae/s1600/DSC_0252.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1075" data-original-width="1600" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxAd_n0bOiN26nCNp-U2eusEFy8Vr4c4c0paBNwF1ZPlQzIToif_eNPY-aptHdwGraf8URO0dQLmV8aJLJApgcv-to8s7MhjeV1IGdQczy9ZLjNJSkTkOhZKUkUgP2LuYB7fzgZSStu8ae/s320/DSC_0252.JPG" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Refrigerate the potato dough for up to 1 hour to reduce elasticity </td></tr>
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</span></span></li>
<li><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 107%;">Next, roll out the dough onto
an oiled (or buttered) 10-inch baking tray. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUetTdQUZl-Vo7iuT3Eu6yU_zDsIqWCCpI0ycw6aCt9WBsi4j_qjMZ4CNVYma6EU2YYOnsd-dkpCn15JvjUKctnyCBZrhACaVKn9te5r-FasKawg-kFobGKWWwnZRXaHEjix4W4W0W5MDM/s1600/DSC_0219.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1075" data-original-width="1600" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUetTdQUZl-Vo7iuT3Eu6yU_zDsIqWCCpI0ycw6aCt9WBsi4j_qjMZ4CNVYma6EU2YYOnsd-dkpCn15JvjUKctnyCBZrhACaVKn9te5r-FasKawg-kFobGKWWwnZRXaHEjix4W4W0W5MDM/s320/DSC_0219.JPG" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll out the dough onto an oiled (or buttered) 10-inch baking tray</td></tr>
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<li><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 107%;">Use your hands to press and spread the dough to the outer edges of the baking tray. The dough will be sticky. Bake the crust in a 375 degree oven for 25 minutes</span>. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXjP757PAy-3SFtWisgQpNO_bsGqSzlsHfD1rPP18FU5nAA63PY6rZrPy1YV5RlR0sTNNrVSWR_Q2MIDVvVswKXw5v_LQi7fW3shyphenhyphen-W-kL0qqWkyNq4XTsB6g-abkF8RUmzwY_j0TPUrTY/s1600/DSC_0220.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1075" data-original-width="1600" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXjP757PAy-3SFtWisgQpNO_bsGqSzlsHfD1rPP18FU5nAA63PY6rZrPy1YV5RlR0sTNNrVSWR_Q2MIDVvVswKXw5v_LQi7fW3shyphenhyphen-W-kL0qqWkyNq4XTsB6g-abkF8RUmzwY_j0TPUrTY/s320/DSC_0220.JPG" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , sans-serif;">Use your hands to press and spread the dough to the outer edge of the baking tray</span></td></tr>
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</li>
<li><span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">Remove the potato crust from
the oven and top with sliced white onions, </span><span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">smoked salmon, thyme and drizzle with olive oil. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhJCiBUCt82s78YlEjmzud6CWvAhTBV-dA1X-M3b8TKszcLJK50lwfTr1gMfaoM9MlpMRW5MiJvZjGwTfgs3p4k6oTS3cr_BHQOX8C0Lj1m9XCmbjJJtn-blKL23O7j7j3SddWl6imQ8Ax/s1600/DSC_0256.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1075" data-original-width="1600" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhJCiBUCt82s78YlEjmzud6CWvAhTBV-dA1X-M3b8TKszcLJK50lwfTr1gMfaoM9MlpMRW5MiJvZjGwTfgs3p4k6oTS3cr_BHQOX8C0Lj1m9XCmbjJJtn-blKL23O7j7j3SddWl6imQ8Ax/s320/DSC_0256.JPG" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Top with sliced onions, smoked salmon, thyme & drizzle with olive oil</td></tr>
</tbody></table>
</span></li>
<li><span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">Bake the <i>Salmon of Knowledge Pizza</i> for 20-22 minutes in a 400 degree oven.</span></li>
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<li><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 107%;">In the last 5-8 minutes of baking, add the arugula and spinach, scallions, capers and feta cheese.
</span></li>
</ol>
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<br>Nicole http://www.blogger.com/profile/11460984843287234711noreply@blogger.com0tag:blogger.com,1999:blog-4334663842911035661.post-52167602058025132182020-03-01T10:31:00.000-08:002020-03-01T10:32:14.868-08:00Lamb-Rosemary Paddies <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik2iJcmaSXtE4xMMfFaR8pV-UylOFNG3MNYqnTlbceSLplS-j5YZX5nDy8TL_MLVmzcA4qJHlrkjkHhMWFReEqH70y8-qhO4TQhr7SN_mhOODtYw1XpyCd_x7CVYCa-2xkj_upze8W3E8v/s1600/Lamb+Rosemary+Skewers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1075" data-original-width="1600" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik2iJcmaSXtE4xMMfFaR8pV-UylOFNG3MNYqnTlbceSLplS-j5YZX5nDy8TL_MLVmzcA4qJHlrkjkHhMWFReEqH70y8-qhO4TQhr7SN_mhOODtYw1XpyCd_x7CVYCa-2xkj_upze8W3E8v/s320/Lamb+Rosemary+Skewers.jpg" width="320" /></a></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 107%;">Nicole here again, this time creating hand made hor d'oeuvres in celebration for <b>St. Patrick's Day </b>on<b> March 17th.</b> <i>Lamb-Rosemary Paddies</i> are perfect for this occasion as they are made with ground lamb and can truly hold their own with a fine cold beverage. The sharp cheeses makes these lamb paddies moist and flavourful. </span><span style="font-family: "arial" , sans-serif; font-size: 14px;">The garnish in its presentation is important, as it not only indicates what herbs are integrated into the appetizer, it also allows your guests to quickly pick up a morsel of food and continue mingling with other guests. </span><br />
<span style="font-family: "arial" , sans-serif; font-size: 14px;"><br /></span>
<span style="font-family: "arial" , sans-serif; font-size: 14px;">Serve with a prepared jar of mint jelly or spiced-fig chutney and watch them disappear!</span><br />
<br />
<b><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 107%;"><br /></span></b>
<b><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 107%;">Alcohol
Pairing:</span></b></div>
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<b><span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">Beer: </span></b><span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">Pale Ale<b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">Wine: </span></b><span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">VQA/VAQ Pinot Noir <b><o:p></o:p></b></span></div>
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<b><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 107%;">Yields:</span></b><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 107%;"> 20-22 ,1-inch lamb meat paddies<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 107%;"><br /></span></div>
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<b><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 107%;">What
you Need:<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "arial" , sans-serif; font-size: 10.5pt; line-height: 107%;"><br /></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">1 lbs.
fresh ground lamb<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">3 cloves
of chopped garlic<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">1 tbsp. coarsely
chopped rosemary<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">1 tbsp.
chopped thyme<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">1 egg<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">1/3 cup
sweet red onion<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">1 tsp.
dried fennel seed<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">½ tsp.
course sea salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">½ tsp.
black ground pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , sans-serif;"><span style="font-size: 10.5pt;">½ cup of Pecorino-Crotonese & grated </span><span style="font-size: 14px;">Parmesan</span><span style="font-size: 10.5pt;"> cheeses (you can also opt for a soft goat
cheese) <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">1-2 tbsp.
olive oil for frying pan<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">Rosemary
sprigs for presentation & garnish </span></div>
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<br /></div>
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<b><span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">Please note:</span></b><span style="font-family: "arial" , sans-serif; font-size: 10.5pt;"> Pecorino-Crotonese is a hard and
flavourful goat cheese. If you opt for a soft goat cheese its tanginess and sharpness will change your wine pairing. S</span><span style="font-family: "arial" , sans-serif; font-size: 14px;">hould you opt to change the cheese, t</span><span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">ry a <i>Beaujolais</i> with these lamb paddies.</span><span style="font-family: "arial" , sans-serif; font-size: 10.5pt;"> </span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">This
recipe is a definite crowd pleaser- I would opt to double or triple the amount
and serve as hor d’oeuvres with a beverage. </span></div>
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<b><span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">How to Make it Happen <o:p></o:p></span></b></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;"> </span><span style="font-family: "arial" , sans-serif;"> </span></div>
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</div>
<ol>
<li><span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">Preheat the oven to 360 degrees and lightly grease 1-2 baking trays.</span></li>
<li><span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">In a bowl, mix the ground lamb, chopped garlic, onion, coarsely chopped rosemary, thyme, dried fennel
seed, salt & pepper and egg together until the ingredients are combined. </span></li>
<li><span style="font-family: "arial" , sans-serif;"><span style="font-size: 10.5pt;">Incorporate the </span><span style="font-size: 10.5pt;">cheeses together into the ground meat mixture. This will add moisture to the lamb paddies. </span></span></li>
<li><span style="font-family: "arial" , sans-serif;"><span style="font-size: 10.5pt;">Chill in the
refrigerator for up to 1 hour to allow the meat to marinate with all of the flavours. </span></span></li>
<li><span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">Remove the ground meat mixture from the refrigerator and form into one inch <i>paddies</i> (bite size meat balls). Lightly fry
in a frying pan on medium heat in small batches until the exterior has a
lovely brown crust (3-4 minutes).<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRw8Lemx-oAHZ40FzOC0JCjEoEHZ6m9gRDQvwrvtNDKuoAxjEuIgThfHKrBbr-CkXlzv6hSu1gA9NHrOieVTOnEz2FML1x1cmHD8FZvoO3eZ0lkeJznhiBC-NxpFI6PX8a07pkNyf4VvoU/s1600/DSC_0234.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1075" data-original-width="1600" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRw8Lemx-oAHZ40FzOC0JCjEoEHZ6m9gRDQvwrvtNDKuoAxjEuIgThfHKrBbr-CkXlzv6hSu1gA9NHrOieVTOnEz2FML1x1cmHD8FZvoO3eZ0lkeJznhiBC-NxpFI6PX8a07pkNyf4VvoU/s320/DSC_0234.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Form the mixture into one inch (bite size) paddies</td></tr>
</tbody></table>
</span></li>
<li><span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">The paddies will not
be cooked thoroughly through. Now place them on a prepared, greased baking
tray and continue to bake at 360 degrees for 10-12 minutes to complete their
cooking.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW96JuA7e57jWuDhbiYRh4eC-jaobffV7R3PEmdsZV4ETK7tLjhs-5wAqvqJ7I9QFu40C6iOohzsOfvyyYCuXIyC7zl3QMzKYT8PjEyi-07B-ucLgjJj8cMKz-rxbyL1j1rJBtLcQqplKT/s1600/DSC_0238.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1075" data-original-width="1600" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW96JuA7e57jWuDhbiYRh4eC-jaobffV7R3PEmdsZV4ETK7tLjhs-5wAqvqJ7I9QFu40C6iOohzsOfvyyYCuXIyC7zl3QMzKYT8PjEyi-07B-ucLgjJj8cMKz-rxbyL1j1rJBtLcQqplKT/s320/DSC_0238.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place paddies on a baking tray and continue to cook in the oven</td></tr>
</tbody></table>
</span></li>
<li><span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">Allow the paddies to
cool before garnishing with rosemary sprigs. S</span><span style="font-family: "arial" , sans-serif; font-size: 14px;">erve with a prepared jar of mint jelly or spiced-fig chutney and watch them disappear!</span></li>
</ol>
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Nicole http://www.blogger.com/profile/11460984843287234711noreply@blogger.com0tag:blogger.com,1999:blog-4334663842911035661.post-26074874640257970022019-12-19T04:42:00.013-08:002021-10-17T11:24:06.098-07:00Canadian Tourtiere<h2>
<b style="mso-bidi-font-weight: normal;"><span face="arial, sans-serif">Cooking over the Holidays</span></b></h2>
<div class="MsoNormal"><div class="separator" style="clear: both; text-align: justify;"><span face="arial, sans-serif" style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihabJLgqkMkXJGeT-dHbnt0oUxi-MASpaIf8_F8cm5ve_7ug4faVGUC9P3mr9jTuJn9NwwanYp5NOM66-IKkmKwH7KeoItWK8e8OkDDKo6axiDOwJxTu2B2cdqfPrdVLlVW01Banbs2Fk-/s320/Complete+Pie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihabJLgqkMkXJGeT-dHbnt0oUxi-MASpaIf8_F8cm5ve_7ug4faVGUC9P3mr9jTuJn9NwwanYp5NOM66-IKkmKwH7KeoItWK8e8OkDDKo6axiDOwJxTu2B2cdqfPrdVLlVW01Banbs2Fk-/"></a></div>Nicole here, back again and this time testing a French Canadian holiday classic in the fine estate of Lanark County, Town of Perth.</span></div></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;"><span face="arial, sans-serif" style="mso-themecolor: text1;"><br></span></i></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;"><span face="arial, sans-serif" style="mso-themecolor: text1;">Cooking
over the Holidays is</span></i><span face="arial, sans-serif" style="mso-themecolor: text1;"> a special feature within the <i style="mso-bidi-font-style: normal;">Cooking with Colour</i> food blog that will
highlight traditional, seasonal recipes cooked with family and dear friends.
The first collaboration entry for this special feature is Canadian Tourtiere or
meat pie with thanks to our special guest, Sean O’Malley and Christine Erdos. Again,
I cannot think of a better way to spend the day then cooking and preparing a
traditional family recipe to share and indulge in over the holidays. If you
have help in the kitchen, doubling this recipe and freezing pies on mass can
help save time when visitors drop in to spread holiday cheer. </span></div><div class="MsoNormal">
<span face="arial, sans-serif" style="color: black; mso-themecolor: text1;"><br></span></div>
<div class="MsoNormal">
<span face="arial, sans-serif" style="color: black; mso-themecolor: text1;">While this recipe is <u>not gluten free</u>, a gluten
free pastry dough is in the works in my test kitchen for a second iteration of
this recipe. Please also note that this dish is quite versatile in its pairing-
while here I have paired it with a Canadian Pinot Noir, it can also be paired
with a sparkling or white wine. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span face="arial, sans-serif"><br></span></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span face="arial, sans-serif">Alcohol Pairing: </span></b><span face="arial, sans-serif">VAQ/VQA<b style="mso-bidi-font-weight: normal;"> </b>Pinot Noir<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span face="arial, sans-serif"><br></span></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span face="arial, sans-serif">Yields: </span></b><span face="arial, sans-serif">3 double crust 9-inch pies, each pie
serves 6 servings</span></div>
<div class="MsoNormal">
<span face="arial, sans-serif"><br></span></div>
<div class="MsoNormal">
<b><span face="arial, sans-serif">What you Need:<o:p></o:p></span></b></div>
<br>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<b><span face="arial, sans-serif">Filling<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span face="arial, sans-serif">1.5 lbs. each of ground veal
and pork<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span face="arial, sans-serif">1 cup onion, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span face="arial, sans-serif">1 cup water<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span face="arial, sans-serif">¾ tsp. white pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span face="arial, sans-serif">3 tsp. salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span face="arial, sans-serif">¾ tsp. ground cloves<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span face="arial, sans-serif">¾ tsp. cinnamon<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span face="arial, sans-serif">¾ tsp. celery salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span face="arial, sans-serif">¾ tsp. savory<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span face="arial, sans-serif">3-5 medium potatoes, boiled and mashed<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span face="arial, sans-serif">Egg white for brushing
prior to baking<o:p></o:p></span></div>
<div class="MsoNormal">
<br></div>
<div class="MsoNormal">
<b><span face="arial, sans-serif">Pie Crust<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span face="arial, sans-serif">5½ cups of all-purpose
flour<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span face="arial, sans-serif">2 tsp. salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span face="arial, sans-serif">1 lb. lard<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span face="arial, sans-serif">1 tbsp. white vinegar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span face="arial, sans-serif">1 egg<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span face="arial, sans-serif">Enough cold water to make
up 1 cup of total liquid measure<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<br></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<b><span face="arial, sans-serif">Tools<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span face="arial, sans-serif">Pastry Knife<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span face="arial, sans-serif">Distilled water<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span face="arial, sans-serif">Brush<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span face="arial, sans-serif">Cookie Cutters<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span face="arial, sans-serif">3 double crust, 9 inch pie shells</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<br></div>
<div class="MsoNormal">
<span face="arial, sans-serif"><b>How to
Make it Happen:</b></span><br>
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<ol>
<li><span face="arial, sans-serif">Place
the ground pork and veal, chopped onion and water in a saucepan and simmer the
ingredients together, stirring occasionally until the meat has cooked
thoroughly through and the onions are translucent.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhATY6SfOd4a4Qi90d0VStEDEt8nCzZBZVfiwf5tTQEPsx9K3P6Z-OIIEj2YKRudprfVhSEHvi3tlreiNDMBjmZyR92kQ5TXYD3nODIbTfEwugg_SJfiOfQ1BcJ2XFKu8vcTiIzXvCDOtZI/s1600/Meat.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1075" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhATY6SfOd4a4Qi90d0VStEDEt8nCzZBZVfiwf5tTQEPsx9K3P6Z-OIIEj2YKRudprfVhSEHvi3tlreiNDMBjmZyR92kQ5TXYD3nODIbTfEwugg_SJfiOfQ1BcJ2XFKu8vcTiIzXvCDOtZI/s320/Meat.jpg" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simmer ground veal & pork, chopped onion & water together</td></tr>
</tbody></table>
</span></li>
<li><span face="arial, sans-serif">Combine and add the white pepper, salt, ground cloves, cinnamon and celery salt and continue to
cook on low heat.</span></li>
<li><span face="arial, sans-serif">Wash,
peel and chop potatoes in quarters and rinse in cold water to release the
starch. Boil potatoes until tender and drain from the water. Mash the potatoes
without seasoning or liquid and set aside. </span></li>
<li><span face="arial, sans-serif">Add dried savory into the ground meat
mixture and stir until combined. Remove the saucepan from the stove and
thoroughly drain the meat from excess liquid.</span></li>
<li><span face="arial, sans-serif">Slowly integrate the mashed potatoes
into the ground meat to help moisten the mixture. </span><b><span face="arial, sans-serif">QUICK
TIP:</span></b><span face="arial, sans-serif"> You will know when
the ingredients are thoroughly combined when the sound of its texture changes
into a wet consistency. This step is significant as it ensures the meat is not
dry when the pie is baked in the oven. Set aside the filling.</span></li>
<li><span face="arial, sans-serif">Start the pastry dough by whisking
together flour and salt </span></li>
<li><span face="arial, sans-serif">Slice the lard into ½ inch slabs, then
cut into small pieces and coat them into the flour.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj58K82NaBDuYonLYQ9Ys3QOxgAQlZr2vz4nPnIeQj1E_z-mLAa3IJXxzdw6JeO7onGxbk93ebLXZqEU4nmpSjKVCDLkJm7Tt2GdWyPYYYALJEYIjqu7uEFXAY83AdRNzXxpUEzvExwzmhR/s1600/Christine+Cameo.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1075" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj58K82NaBDuYonLYQ9Ys3QOxgAQlZr2vz4nPnIeQj1E_z-mLAa3IJXxzdw6JeO7onGxbk93ebLXZqEU4nmpSjKVCDLkJm7Tt2GdWyPYYYALJEYIjqu7uEFXAY83AdRNzXxpUEzvExwzmhR/s320/Christine+Cameo.jpg" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slice lard into slabs to prepare them for the pastry flour</td></tr>
</tbody></table><br>
</span></li>
<li><span face="arial, sans-serif">Using
a pastry knife, combine the lard with the flour until the mixture is crumbly. </span></li>
<li><span face="arial, sans-serif">In
a measuring cup, combine an egg with vinegar, adding enough cold water to make
up 1 cup of total liquid measure. Stir slowly.</span></li>
<li><span face="arial, sans-serif">Create
a well in the center of the flour mixture and gradually combine the dry
ingredients into the wet ingredients until the dough clings together.</span></li>
<li><span face="arial, sans-serif">Separate
the pastry dough into 6 equal ball potions. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg25_CsJh-vbQVWuGpf5V7MKn565x4GlSKk5e3GyDRBKJfR9HXT9BRpoR2o8Izhz8hNCZpaFDqWd8rQ1wCX5OXI1arad02-axsZ9cdzM1V_SwrziFwYvMJX1r618oz5rqL5n8gTWue9gE_p/s1600/Pastry+Balls.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1075" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg25_CsJh-vbQVWuGpf5V7MKn565x4GlSKk5e3GyDRBKJfR9HXT9BRpoR2o8Izhz8hNCZpaFDqWd8rQ1wCX5OXI1arad02-axsZ9cdzM1V_SwrziFwYvMJX1r618oz5rqL5n8gTWue9gE_p/s320/Pastry+Balls.jpg" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Separate the pastry dough into 6 equal ball portions</td></tr>
</tbody></table>
</span></li>
<li><span face="arial, sans-serif">Ensure
to generously flour your working surface and rolling pin. Roll each ball into a
½ inch disks. Two ball portions will yield one pie.</span></li>
<li><span face="arial, sans-serif">Carefully
line a pie shell with the rolled out pastry dough. Leave the excess dough intact
and fill the shell with the meat and potato mixture just below the seal edge
line.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26HTmji823l9vigyoOhufxGJdyqfZzSNQLtzCtNgznmlKWL2wDFSl3PMPDZooQk1GNmSzS6maAFdAs5mUCBxDZJlJXKbzlsq1qkP-oU8qESSYewKmTYNvZJoBNpBmfH2sz3sKwjl6cwqB/s1600/Meat+Pie.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1075" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26HTmji823l9vigyoOhufxGJdyqfZzSNQLtzCtNgznmlKWL2wDFSl3PMPDZooQk1GNmSzS6maAFdAs5mUCBxDZJlJXKbzlsq1qkP-oU8qESSYewKmTYNvZJoBNpBmfH2sz3sKwjl6cwqB/s320/Meat+Pie.jpg" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fill the shell with the meat and potato mixture just below the seal edge line</td></tr>
</tbody></table><br>
</span></li>
<li><span face="arial, sans-serif">Roll
out an additional pastry dough ball to complete the top of the pie. With a
brush and distilled water, brush the bottom edge of the meat-filled pie crust. </span><b><span face="arial, sans-serif">QUICK TIP</span></b><span face="arial, sans-serif">: Roll the top pastry disk onto the
rolling pin and carefully roll the pastry onto the pie to complete the
tourtiere.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicKBoWPiGGzOFK6pjMwnXT-zNKsOMx-I4G1JPvvQ6uNZb01OwypbvEnpzANLJpCYLUFJY7_a1u2CXLRejbMZQNQXEtgMqm6ErBBbRLgcOd6DM7xerBFI21sEfn9Q2qUbPhQBD_NvNSw2my/s1600/Pie+Trick.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1075" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicKBoWPiGGzOFK6pjMwnXT-zNKsOMx-I4G1JPvvQ6uNZb01OwypbvEnpzANLJpCYLUFJY7_a1u2CXLRejbMZQNQXEtgMqm6ErBBbRLgcOd6DM7xerBFI21sEfn9Q2qUbPhQBD_NvNSw2my/s320/Pie+Trick.jpg" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll the top pasty disk onto the rolling pin and carefully roll the pastry onto the pie</td></tr>
</tbody></table><br>
</span></li>
<li><span face="arial, sans-serif"><div class="MsoNormal">
With a butter
knife, cut away the excess dough along the pie crust edge line. Crimp the pastry
crusts together with a fork and if desired, use the excess dough to decorate
the pie with holiday cookie cutter shapes. Ensure to brush distilled water on the
reverse side of the cookie shape before adhering it to the pie’s
surface. Use a butter knife to vent the pie by piercing through the top crust. This allows steam to escape during cooking. </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ecY1Wb7LPPhj7YKG6Mp5DCaXCcfzlMaXk4k5-QTFKJaj_e40UDIWvamNMQ5ntW9jzKCOG_Fpas82u18e2dhiwQQUHbGF7Q_jXB-gNYchV8LZXFD3fD6hF9OSzkLrG9QXqifoSMoNGGoK/s1600/Pies.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1075" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ecY1Wb7LPPhj7YKG6Mp5DCaXCcfzlMaXk4k5-QTFKJaj_e40UDIWvamNMQ5ntW9jzKCOG_Fpas82u18e2dhiwQQUHbGF7Q_jXB-gNYchV8LZXFD3fD6hF9OSzkLrG9QXqifoSMoNGGoK/s320/Pies.jpg" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut away the excess pastry dough along the pie crust edge line</td></tr>
</tbody></table><br>
</span></li>
<li><span face="arial, sans-serif">Repeat Steps #12-15 to complete the remaining two pies.</span></li><li><span face="arial, sans-serif">Individually place each pie into a large plastic zip-lock bag and set into the freezer.</span></li><li><span face="arial, sans-serif"><b style="text-decoration-line: underline;">Baking Instructions:</b> Bake</span><b> </b>from frozen into a 400 degree oven. Brush the pie with a beaten egg white and bake for 1 hour and 10 minutes. </li>
</ol>
<div class="MsoNormal">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibRNc0TMx_wsz4plfV4EsTU5MovEIVibmgCGNqcQg7TXdTRhENI1-8j0-Xt98VaM629UGKEMRkDUg9PHafBNE05kQzyf32D4leJqwfORENz8IAr-i7OHLYd4jHXz1H4H_1YoW5tXsfM15D/s1600/Crimping.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1075" data-original-width="1600" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibRNc0TMx_wsz4plfV4EsTU5MovEIVibmgCGNqcQg7TXdTRhENI1-8j0-Xt98VaM629UGKEMRkDUg9PHafBNE05kQzyf32D4leJqwfORENz8IAr-i7OHLYd4jHXz1H4H_1YoW5tXsfM15D/s320/Crimping.jpg" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cook from frozen into a 400 degree oven. Brush the pie with a beaten egg white </td></tr>
</tbody></table>
</div>
<span face="arial, sans-serif"><b></b></span></div>
Nicole http://www.blogger.com/profile/11460984843287234711noreply@blogger.com0tag:blogger.com,1999:blog-4334663842911035661.post-9549510776619759492019-01-27T19:30:00.000-08:002019-01-27T19:30:14.254-08:00Cooking with Therese<h3>
<span style="font-family: "arial" , sans-serif;"><span style="font-size: 18px;">Pesto Gnocchi </span></span></h3>
<div>
<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "arial" , sans-serif;">Nicole here, back
again after an extended leave from writing and cooking. As of late, I have been
as passionate as ever about food and beverage pairings, especially after a
recent discovery of a food allergy and subsequent dietary change. After much
frustration and at times challenging food selections, I am revisiting this
space in hopes to continue to offer creative menu options made from a selection
of local and fresh ingredients.</span></div>
<div>
<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div class="MsoNormal">
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<i><span style="font-family: "arial" , sans-serif;">Cooking with Therese</span></i><span style="font-family: "arial" , sans-serif;">- will be an ongoing special series that
will be featured in the <i>Cooking with Colour
</i>food blog. Spending an afternoon cooking in the kitchen with family and
dear friends is a priceless pastime and an activity that is extremely
fulfilling for me, as it is one of those rewarding experiences that involves generations of learning in the kitchen together. Today, Therese and I
made homemade pesto gnocchi. While I admit that I usually purchase pre-made gnocchi from the grocer, the lightness of these bite-size gnocchi pieces are like tasting light and airy pillows in a succulent pesto sauce. This recipe is a lovely summer teaser amid Canada’s winter season. </span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt; line-height: 107%;"></span></div>
<div class="MsoNormal">
<b><span style="font-family: "arial" , sans-serif;">Alcohol Pairing:</span></b><span style="font-family: "arial" , sans-serif;"> Rose<b><o:p></o:p></b></span><br />
<span style="font-family: "arial" , sans-serif;"><b><br /></b></span>
<span style="font-family: "arial" , sans-serif;"><b>Yields: </b>Approximately four servings</span><br />
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "arial" , sans-serif;">What you Need:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "arial" , sans-serif;">Tools<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , sans-serif;">Potato Ricer<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , sans-serif;">Gnocchi Board
(Alternatively you can also use a fork for this process)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "arial" , sans-serif;">Gnocchi<o:p></o:p></span></b><br />
<div class="MsoNormal">
<br /></div>
</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , sans-serif;">4 medium sized boiled potatoes
(bake potatoes for gluten free option)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , sans-serif;">1 ½-3/4 cups of “00” bread
flour (use a mix of white rice flour & sweet rice flour for gluten free
option) For a full gluten free gnocchi recipe, please visit the following <a href="https://www.seriouseats.com/2012/06/how-to-make-gluten-free-potato-gnocchi.html">website</a> <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , sans-serif;">1 egg<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , sans-serif;">Parmesan cheese <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "arial" , sans-serif;">Pesto<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , sans-serif;">1 bundle of fresh basil<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , sans-serif;">1 package of pine nuts<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , sans-serif;">3 tbsp. olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , sans-serif;">2 anchovies<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
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</div>
<div class="MsoNormal">
<b><span style="font-family: "arial" , sans-serif;">How to Make it Happen:</span></b><br />
<div class="MsoNormal" style="margin-left: .25in;">
<span style="font-family: "arial" , sans-serif;">1. Wash,
peel and boil the potatoes under tender. Once cooled, pass each potato through
a ricer- this process is an important step as it adds air to the potatoes,
making them light and fluffy for your gnocchi. <o:p></o:p></span><br />
<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-left: .25in;">
<span style="font-family: "arial" , sans-serif;">2. Add
the bread flour (or combination of rice flours) to the existing potatoes until
they are blended together. If needed, add more flour to absorb the moisture of
the potatoes. <o:p></o:p></span><br />
<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-left: .25in;">
<span style="font-family: "arial" , sans-serif;">3. Next,
add 1 egg to the mixture and chill the batter for a minimum of thirty minutes. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in;">
<span style="font-family: "arial" , sans-serif;"><br /></span>
<span style="font-family: "arial" , sans-serif;">4. While
the batter is settling, warm the pine nuts in a frying pan on the stove top for
a few minutes until the pine nuts exude their nutty aroma.<o:p></o:p></span><br />
<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-left: .25in;">
<span style="font-family: "arial" , sans-serif;">5. In
a blender, add the basil leaves, roasted pine nuts, olive oil and anchovies until
the ingredients are finely combined and smooth. </span><span style="font-family: "arial" , sans-serif;"> </span> <span style="font-family: "arial" , sans-serif;"> </span></div>
</div>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Arial, sans-serif; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9L9bkmNupWUQ95lvQnSAcFCKeeAGDoolN0t3_PPuNE5dBcfXg2wklZKJLMgDO4ou6CMFpR9QSaxjFbnFH_T9DXZlBjX2y6MDYAesnr6UaBj-zdE-q7NmUhm3gtqZ-34fkWKRYWUi40ljo/s1600/Cooking+with+Colour+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="703" data-original-width="527" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9L9bkmNupWUQ95lvQnSAcFCKeeAGDoolN0t3_PPuNE5dBcfXg2wklZKJLMgDO4ou6CMFpR9QSaxjFbnFH_T9DXZlBjX2y6MDYAesnr6UaBj-zdE-q7NmUhm3gtqZ-34fkWKRYWUi40ljo/s320/Cooking+with+Colour+1.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption">Adding olive oil, pine nuts & anchovies to fresh basil<b> </b></td></tr>
</tbody></table>
<div class="MsoNormal" style="margin-left: .25in;">
<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-left: .25in;">
<span style="font-family: "arial" , sans-serif;">6. Remove
the gnocchi mixture from the fridge and divide the mixture into four equal
parts as this will make it easier to work with the dough in order to assemble the
gnocchi pieces.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in;">
<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-left: .25in;">
<span style="font-family: "arial" , sans-serif;">7. Roll
the dough into ½ inch logs and cut into 1 inch pieces, or gnocchi <i>‘do-da’s’</i> as they are called in Therese’s
kitchen.</span></div>
<br />
<div class="MsoNormal">
</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDC9CSMZkWqhJIkkLc9vDjNYwSp-ZYI4DO4TT2fvORiDjukL8SRk-JRHE4T8Lw-FjhfrH6WLKMDt2CBnplT5bAiJljmIY-GlH8RPewKbQDtJqoOJ0Ssqc-giteh59KBDiAa79lQpqa4Ujy/s1600/Cooking+with+Colour+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="643" data-original-width="482" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDC9CSMZkWqhJIkkLc9vDjNYwSp-ZYI4DO4TT2fvORiDjukL8SRk-JRHE4T8Lw-FjhfrH6WLKMDt2CBnplT5bAiJljmIY-GlH8RPewKbQDtJqoOJ0Ssqc-giteh59KBDiAa79lQpqa4Ujy/s320/Cooking+with+Colour+2.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoListParagraph">
<span style="font-family: "arial" , sans-serif;">Creating the gnocchi ‘do-da’s’<o:p></o:p></span></div>
</td></tr>
</tbody></table>
<div class="MsoNormal" style="margin-left: .25in;">
<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-left: .25in;">
<span style="font-family: "arial" , sans-serif;">8. Prepare
a cooking tray with waxed paper to place the completed gnocchi pieces.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in;">
<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-left: .25in;">
<span style="font-family: "arial" , sans-serif;">9. Using
the gnocchi board (or a fork), individually drag each of the 1-inch pieces
across the board/fork using your thumb and slight pressure. This creates a
textured ridge on the exterior of each gnocchi and an airspace within its center. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in;">
<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI8JoBxHiI2nEaywRqJi6iMOFCYf02536w1j1Ow44oikN4H98idSt9VUX2Jq3Z3dnceW7Nkyg8OeP6dHPV_YoDRFVHmIoearQOpondj3JycQu76fRd0_0lj7qFLdLYvzvdk1_LxtXuoKFT/s1600/Cooking+with+Colour+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="643" data-original-width="482" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI8JoBxHiI2nEaywRqJi6iMOFCYf02536w1j1Ow44oikN4H98idSt9VUX2Jq3Z3dnceW7Nkyg8OeP6dHPV_YoDRFVHmIoearQOpondj3JycQu76fRd0_0lj7qFLdLYvzvdk1_LxtXuoKFT/s320/Cooking+with+Colour+3.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="MsoNormal" style="margin-right: -27pt; text-align: center;">
<span style="font-family: "arial" , sans-serif;">Potato gnocchi’s after using the gnocchi
tool<o:p></o:p></span></div>
</td></tr>
</tbody></table>
<div class="MsoNormal" style="margin-left: .25in;">
<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-left: .25in;">
<span style="font-family: "arial" , sans-serif;">10. Place
the gnocchi pieces in a pot of salted, boiling water and cook for 3-4 minutes
(or until the gnocchi pieces float to the surface of the pot. Add some of the
boiling cooking water to thin the concentration of the pesto sauce and toss in the gnocchi
pieces. Serve warm with fresh grated Parmesan cheese. <o:p></o:p></span></div>
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt; line-height: 107%;">
</span><br />
<div align="center" class="MsoNormal" style="margin-right: -.25in; text-align: center;">
<br /></div>
</div>
<br />
<h3>
</h3>
</div>
Nicole http://www.blogger.com/profile/11460984843287234711noreply@blogger.com0tag:blogger.com,1999:blog-4334663842911035661.post-32862011889139145722015-02-27T06:19:00.000-08:002019-12-30T11:42:27.550-08:00Hardy-Stout Beef Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAzYlfGLLQJ1h0eOCzDrkZn_m0T0bdVgIkZ8mvvDpL3LSCPnQH6-VSJrgrCo1xVYhOwk-p_k0o34uIPSsAaihNsEGNFnB_y2hSBnB9SF_5zH0jR4cYTfw6kKFZScx9UaUpcKLB4vXB2Mwi/s1600/image+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAzYlfGLLQJ1h0eOCzDrkZn_m0T0bdVgIkZ8mvvDpL3LSCPnQH6-VSJrgrCo1xVYhOwk-p_k0o34uIPSsAaihNsEGNFnB_y2hSBnB9SF_5zH0jR4cYTfw6kKFZScx9UaUpcKLB4vXB2Mwi/s1600/image+2.jpg" width="320" /></a></div>
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<div style="margin-bottom: .0001pt; margin: 0cm;">
<b><span style="font-family: "arial" , "sans-serif";">Hardy-Stout
Beef Stew</span></b><span style="font-family: "arial" , "sans-serif";"></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif";">Thinking
of creating something flavourful for dinner? <i style="mso-bidi-font-style: normal;">Hardy Stout Beef Stew</i>
is a classic recipe that will warm your bones against the winter chill. This
recipe is paired with a <span id=":10.1" role="menuitem" tabindex="-1">VQA</span> <span id=":10.2" role="menuitem" tabindex="-1">Pinot</span> <span id=":10.3" role="menuitem" tabindex="-1">Noir</span> in
order to complement the richness of this tomato-based dish. For a vegetarian
alternative, marinade pieces of <span id=":10.4" role="menuitem" tabindex="-1">portobello</span>
mushroom instead of beef, and for <span id=":10.5" role="menuitem" tabindex="-1">celiac</span>
allergies; you can substitute an equal amount of <span id=":10.6" role="menuitem" tabindex="-1">Lapsang</span> <span id=":10.7" role="menuitem" tabindex="-1">souchong</span>
brewed tea instead of the stout and remove the flour. This tea adds an
incredible smoky flavour to the stew. </span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , "sans-serif";">Alcohol Pairing</span></b><span style="font-family: "arial" , "sans-serif";">: <span id=":10.8" role="menuitem" tabindex="-1">Konzelmann</span>
<span id=":10.9" role="menuitem" tabindex="-1">Pinot</span> <span id=":10.10" role="menuitem" tabindex="-1">Noir</span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , "sans-serif";">What do you Need:</span></b><span style="font-family: "arial" , "sans-serif";"></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif";">2
tbsp. olive oil</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif";">2
lbs stewing beef </span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif";">2
large onions, coarsely chopped</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif";">2
cloves of garlic, coarsely chopped</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif";">1
tsp. ground pepper</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif";">1
pinch cayenne pepper</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif";">1
tbsp. dark brown sugar</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif";">½
c <span id=":10.11" role="menuitem" tabindex="-1">Sinha</span> Stout</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif";">1
cup tomato puree</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif";">½
c water</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif";">1
tsp. coarse salt</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif";">1-2
tbsp. olive oil</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif";">3
medium sized potatoes, chopped</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif";">2
large carrots, chopped</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif";">2
tbsp. <span id=":10.12" role="menuitem" tabindex="-1">Pinot</span> <span id=":10.13" role="menuitem" tabindex="-1">Noir</span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif";">1
tsp. flour</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif";">2-3
tbsp. parsley, coarsely chopped</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , "sans-serif";">How to Make it Happen:</span></b><span style="font-family: "arial" , "sans-serif";"></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif";">1.
Cut beef into bite size pieces and place in a medium bowl. Marinade the meat in
the stout beer and add dark brown sugar, black and cayenne peppers. Place in
the fridge to marinate for a minimum of one hour. </span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif";">2.
In a skillet, heat the olive oil on medium heat and add the onions and garlic.
Saute the onions and garlic until the onions become translucent. Next, add the
meat and brown the pieces on all sides. Then, add the tomato puree and cook for
5-7 minutes.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2x0bZ87FuQl4WWAeGpNoCNG1h2P9Oi0Tmcr2Y_B68mOn8soDa1eWpzbPT9McDoAihGx4-95VbODwuvDkm9MRSme0U28U1BRy3gr6mceUVaquVJOKNkFjUtSdzK5CYsI5zKTvOi_sKxr-/s1600/image+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2x0bZ87FuQl4WWAeGpNoCNG1h2P9Oi0Tmcr2Y_B68mOn8soDa1eWpzbPT9McDoAihGx4-95VbODwuvDkm9MRSme0U28U1BRy3gr6mceUVaquVJOKNkFjUtSdzK5CYsI5zKTvOi_sKxr-/s1600/image+1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add the tomato puree and cook for 5-7 minutes</td></tr>
</tbody></table>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif";">3.
Pour the remaining marinade into the skillet and bring its contents to a boil,
allowing all of the caramelized meat juices to lift from the skillet.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif";">4.
Transfer the contents into a saucepan, adding water, carrots, potatoes, salt
and a drizzle of olive oil. </span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif";">5.
Cover the contents with a lid and simmer on medium heat, stirring occasionally.
Add the red wine while the stew continues to cook and simmer for 1.5 hours.
Once the meat is tender, add flour to the dish to thicken the stew and continue
to cook for an additional 15-20 minutes. </span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">6.
Season the stew to taste and scatter the top with chopped parsley.</span> </div>
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Nicole http://www.blogger.com/profile/11460984843287234711noreply@blogger.com1tag:blogger.com,1999:blog-4334663842911035661.post-56809903330447135502015-02-16T15:14:00.002-08:002019-12-30T12:57:41.118-08:00French Toast Casserole<!--[if gte mso 9]><xml>
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<span style="font-family: arial, sans-serif; font-size: 12pt;">I can remember my father making us signature brunch classics on long weekends when we were all kiddlets growing up. French Toast was a favourite that would incorporate his special dash of icing sugar and strawberries for presentation. The dish always looked beautiful. This French Toast Casserole is a new twist on a brunch classic recipe! The smoky nuttiness from the toasted pecans with warm, Canadian maple syrup is simply magical. The crunch from the pecans with the softness of the egg soaked bread incorporates a wonderful mix of taste and texture that can be enjoyed with a Stiegl Grapefruit Radler.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;"><span style="font-family: "arial" , "sans-serif";"><span style="font-family: "arial" , "sans-serif";"><br /></span></span></span>
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , "sans-serif";">Alcohol Pairing</span></b><span style="font-family: "arial" , "sans-serif";">: Stiegl Grapefruit Radler</span></span><br />
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;"><span style="font-family: "arial" , "sans-serif";"><br /></span></span>
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;"><span style="font-family: "arial" , "sans-serif";"><b>Yields</b>: 6-8 Servings</span></span><br />
<br /></div>
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<b><span style="font-family: "arial" , "sans-serif"; font-size: 13.0pt;">What you
Need:</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 13.0pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 13.0pt;">8 slices
of Brioche bread (thickly cut)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 13.0pt;">7 eggs</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 13.0pt;">1 tsp.
Almond extract</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 13.0pt;">1 tsp
cinnamon</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 13.0pt;">1 pinch
nutmeg</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 13.0pt;">¼ cup
toasted pecans</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 13.0pt;">¼ cup of
Maple syrup</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 13.0pt;">1/3 cup
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<span style="font-family: "arial" , "sans-serif"; font-size: 13.0pt;">1 peach
(sliced)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 13.0pt;">1/3 cup
blackberries</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 13.0pt;">3-4 tsp.
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><span style="font-family: "arial" , "sans-serif"; font-size: 13.0pt;">How to
Make it Happen: </span></b><span style="font-family: "arial" , "sans-serif"; font-size: 13.0pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 13.0pt;">1.
Preheat the oven to 350 degrees and toast the pecans in a separate pan for 8-10
minutes.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 13.0pt;">2. In a
large bowl, mix all seven eggs together with the almond extract, cinnamon, nutmeg,
maple syrup and milk or heavy cream and set aside. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 13.0pt;">3.
Prepare the casserole dish by using 1-2 teaspoons of butter and spreading an even layer into the pan (reserve the remaining portion of butter for later). Place the pan in the oven for 2-3 minutes to warm the dish before
arranging the bread. </span></div>
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<br /></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 13.0pt;">4. Soak
each individual slice of bread into the egg mixture and organize the pieces into the casserole dish, ensuring pieces are tightly arranged with limited space
between slices.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 13.0pt;">5. Once
the bread is arranged in the dish, pour the excess egg mixture into the
pan to ensure all slices are coated. Arrange the fruit on top of the casserole and add the toasted
pecans.</span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 13.0pt;">6. Take
the reserved portion of butter (1-2 teaspoons) and cut into small pieces, arranging on top of the French Toast to ensure the dish remains moist as it cooks.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 13.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 13.0pt;">7. Bake
the French Toast Casserole for 35-40 minutes or until toast is golden and fruit
is warmed. Set aside to cool before serving. Serve with warmed maple syrup and remaining toasted pecans. </span></div>
<br />
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Nicole http://www.blogger.com/profile/11460984843287234711noreply@blogger.com0tag:blogger.com,1999:blog-4334663842911035661.post-50645352365213185002014-11-04T06:27:00.007-08:002020-09-20T05:54:24.771-07:00Food Pairing with Whisky at the LCBO<div class="separator" style="clear: both; text-align: left;">
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<span face=""arial" , "helvetica" , sans-serif">Nicole here again, as
you know I have a serious passion for cooking. This week's activity: <i>Food Pairing with Whisky at the LBCO </i>with Chef, Jamie and Mariah from Algonquin College<b>. </b>The event was held in Ottawa to showcase Canadian Rye and highlight the flavours in creative food pairings. The first complementary pairing was a <i>Cranberry Bread Pudding with Brie & Whisky Glazed Bacon. </i>It was paired with a Maple-Rye cocktail made with cider and ginger beer. I enjoyed the combination of the sweet bread pudding with the savoury, smoky bacon and the creamy brie. The flavours in this dish were enhanced by the maple rye that was used to glaze the bacon. </span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBaVXgda6513j8lVtxjHxtd6ntHwATuwsyEv2gkufpTXES9YfSj2rRHtOCc9wYhG6wgD9cn8TwrMzEkWoun1cIbYbj_Ef-yJ8tONv1mZAXlfLSHrcCzanMspCUVgau4EC3RkizmmarqP1o/s1600/DSC_0051.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBaVXgda6513j8lVtxjHxtd6ntHwATuwsyEv2gkufpTXES9YfSj2rRHtOCc9wYhG6wgD9cn8TwrMzEkWoun1cIbYbj_Ef-yJ8tONv1mZAXlfLSHrcCzanMspCUVgau4EC3RkizmmarqP1o/s1600/DSC_0051.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cranberry Bread Pudding with Brie & Whisky Glazed Bacon</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEVlV_POFPf3aAHZqDcYOFRqvcpcs4TkhQXblKfaCYXshJ6YA2GQ-l-p7g8tH6ZtR5ktpeXi50-_28SryikPxqsfstfY5DM9hxajRt2esOtStnWlwiKxSN33Nb4Lj-6sgUUFquoqtYourB/s1600/DSC_0053.JPG" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpO8AVzQ9-ltAf1yUmg_2UZ_5HnhVumqrfueU-ommC7aY_FfUO-c3uIlmOCHq5dkocliqs-0rWEzSoi_CfcMRmsP1ir3E262YU1Qk77BZZ0CS1DBXmwrhFMsziCgbsrDDcp6YikDkXByM3/s1600/Food+blog.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpO8AVzQ9-ltAf1yUmg_2UZ_5HnhVumqrfueU-ommC7aY_FfUO-c3uIlmOCHq5dkocliqs-0rWEzSoi_CfcMRmsP1ir3E262YU1Qk77BZZ0CS1DBXmwrhFMsziCgbsrDDcp6YikDkXByM3/s1600/Food+blog.jpg" width="214" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prepping Cranberry Bread Pudding</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLubqqYI0WhAQD2zwvbvMXlN6pcUzjfnE14PRP2SKQxVifblHqkrXddfJyoew4jTBHrFKUWdImYtEAeY3SW83DRG-74oiceaNRAc6DM3PnnoPbh3rBF8sYLuOYJQZl7ojvuoTGusY1iVfL/s1600/DSC_0052.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLubqqYI0WhAQD2zwvbvMXlN6pcUzjfnE14PRP2SKQxVifblHqkrXddfJyoew4jTBHrFKUWdImYtEAeY3SW83DRG-74oiceaNRAc6DM3PnnoPbh3rBF8sYLuOYJQZl7ojvuoTGusY1iVfL/s1600/DSC_0052.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin-Spice Waffle with Apple Flambe & Mascarpone Creme Fresh</td></tr>
</tbody></table>
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<span face=""arial" , "helvetica" , sans-serif">The second food pairing was a <i>Pumpkin Spiced Waffle with Apple Flambe and Mascarpone Creme Fresh.</i> This was served with a rye cocktail made with vermouth and citrus. I enjoyed the contrast of the moist, spicy waffle with the sweet richness of the apple garnish. The citrus notes in the rye cocktail contrasted with the sweetness of the marinated apples. Truly, a sweet treat to enjoy on a crisp, autumn afternoon. </span><br />
<br />Nicole http://www.blogger.com/profile/11460984843287234711noreply@blogger.com0tag:blogger.com,1999:blog-4334663842911035661.post-35946553014760671532014-10-05T14:02:00.000-07:002019-12-30T12:58:08.416-08:00Pumpkin Spice French Toast<div class="separator" style="clear: both; text-align: center;">
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Searching for the perfect brunch to serve over a long autumn weekend? A twist on a classic recipe, Pumpkin Spice French Toast has the essence of pumpkin pie but is light and fluffy. The secret ingredient is the fancy molasses which adds depth and tremendous flavour to the French Toast. Should you choose to enhance this recipe, use heavy cream instead of milk and roast a handful of pecans to garnish the dish with warmed maple syrup. Its the breakfast of champions!<br />
<br /></div>
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<b>Alcohol Pairing</b>: Poderi Elia Moscato D'Asti (Italy)<br />
<br /></div>
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<b style="mso-bidi-font-weight: normal;">What you Need:</b></div>
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<br /></div>
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8-10 slices of artisan bread</div>
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1/3 c pure pumpkin puree</div>
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1/2 c milk (1 or 2%)</div>
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3 large eggs</div>
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1tbsp. pure maple syrup<br />
1/2 tbsp. fancy molasses </div>
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1/2 tsp. ground cinnamon</div>
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1/8 tsp. ground nutmeg</div>
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1/8 tsp ground cardamom<br />
1-2 tbsp. unsalted butter</div>
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Additional cinnamon for garnish</div>
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<b style="mso-bidi-font-weight: normal;">How to Make it
Happen:<span style="mso-spacerun: yes;"> </span></b></div>
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<br /></div>
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1. Whisk together eggs, milk and pure pumpkin puree in a medium bowl. Add maple syrup, molasses, cinnamon, nutmeg and cardamom and continue to whisk until all ingredients are well incorporated. Cover the mixture and chill in the fridge for 30-60 minutes. </div>
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2. Next, cut the artisan break into thick slices and set
aside. Place one tablespoon of butter into a frying pan and place on medium heat until the butter has melted. </div>
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3. Once the pumpkin
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4. Then, take the sliced bread and dip each piece into the pumpkin mixture, coating each side evenly before placing them into the frying pan.</div>
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5. Cook the bread for 2-3 minutes on one side and sprinkle with ground cinnamon. Flip the slices over and continue to cook for another
2-3 minutes, sprinkling the second side with cinnamon.</div>
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<br /></div>
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6. Plate the Pumpkin Spice French Toast and serve with warmed maple syrup and smoked bacon. <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></div>
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<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></div>
Nicole http://www.blogger.com/profile/11460984843287234711noreply@blogger.com0tag:blogger.com,1999:blog-4334663842911035661.post-22405959244430906902014-09-02T21:12:00.002-07:002019-12-30T11:47:16.684-08:00Eggplant Spaghetti (Spaghetti bill- Brungiel)<h3>
Cooking with Auntie Mary</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh32v_GP7HgzG8O6LG8ggle3DGf9NBf4JldTiZdnT2eIAIQXyfbywy654E3C3kLU3XkgpPwZBNg7fL5rgrZqCk5IDeJE7MWAlkcZX2CFtKn6dxg-anfmfwjo_NpkJu0vrEwC_vtgfImcIhK/s1600/DSC_0056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh32v_GP7HgzG8O6LG8ggle3DGf9NBf4JldTiZdnT2eIAIQXyfbywy654E3C3kLU3XkgpPwZBNg7fL5rgrZqCk5IDeJE7MWAlkcZX2CFtKn6dxg-anfmfwjo_NpkJu0vrEwC_vtgfImcIhK/s1600/DSC_0056.JPG" width="320" /></a></div>
<br />
Cooking with family is one of the most rewarding experiences, especially when a number of different generations are in the kitchen cooking together. Today, spaghetti bill-brungiel with Auntie Mary. This is a rich tomato sauce with fresh plum tomatoes, eggplant and anchovies. While many may not enjoy the saltiness of anchovies, they are the secret ingredient in this recipe, adding a depth to this dish that enhances the tomato sauce. <br />
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Eggplant Spaghetti (Spaghetti bill-Brungiel)</b></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<br /></div>
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<b>Alcohol Pairing:</b> Malbec</div>
<div style="text-align: left;">
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<br />
<b>What do you Need</b></div>
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5 cloves of chopped garlic</div>
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1 apple, chopped</div>
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2-3 tablespoons of olive oil</div>
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1 c cold water</div>
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8 plum tomatoes, boiled and peeled</div>
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4 tablespoons of tomato paste</div>
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1/3 c black olives, whole</div>
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4-5 anchovies, roughly chopped</div>
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3 small eggplants, thinly sliced</div>
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1 tsp. fresh mint, chopped</div>
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1 tsp. fresh basil, chopped</div>
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1/2 tsp. fresh oregano, chopped</div>
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1/2 cube fish stock</div>
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1 pkg. of spaghetti</div>
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<br /></div>
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<b>How to Make it Happen</b></div>
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<br /></div>
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1. <span style="mso-spacerun: yes;"> </span>In a large
saucepan, add chopped garlic and apple together and sauté with olive oil on
medium heat for ten minutes until the apple is tender. </div>
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<br /></div>
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2. Thinly slice three eggplants into quarter-inch pieces and
set aside. </div>
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<br /></div>
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3. In a separate pan, bring eight plum tomatoes to a boil
and remove from heat. Strain the tomatoes and carefully remove the skins. Slice
the tomatoes in half and add to the apple and garlic mixture.</div>
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<br /></div>
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<tr><td class="tr-caption" style="text-align: center;">Slice tomatoes in half and add to the apple & garlic mixture</td></tr>
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<br /></div>
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4. Next, add water, tomato paste, sliced eggplant, black
olives and anchovies and let simmer for 1 hour on medium heat, stirring occasionally. </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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</div>
<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Add sliced eggplant, black olives & anchovies & let simmer</td></tr>
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5. Once the sauce becomes thick, add the fish cube and
freshly chopped herbs and stir until it is well incorporated in the sauce. Continue
to cook on medium heat for an additional 10-15 minutes.</div>
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<br /></div>
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6. Bring a pot of salted water to a boil and cook the spaghetti,
following the directions provided.Once the spaghetti is cooked, drain and pour one teaspoon
of olive oil to prevent the spaghetti from sticking. Plate the spaghetti
and add the tomato sauce with fresh basil or mint to garnish.<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">Drain & pour olive oil to prevent spaghetti from sticking</td></tr>
</tbody></table>
<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></div>
<br />
<br />
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<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />Nicole http://www.blogger.com/profile/11460984843287234711noreply@blogger.com0tag:blogger.com,1999:blog-4334663842911035661.post-56324801400627824672014-08-14T18:56:00.001-07:002019-12-30T12:59:09.532-08:00Raspberry & Cream Scones<!--[if gte mso 9]><xml>
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<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHRVU0_MepUzbM1n9SxJiCBvw30sKyX8InVKIe01gz_fTYFCMkWRvilNPIHTXS8cx2Jss9I3fPEv5Fb9GPt7EvURXdPNfq4lQ3cgdUtiodItVl3ynyWqPT3S1b2ycT9ON7DNSLCRRzi_8/s1600/DSC_0141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHRVU0_MepUzbM1n9SxJiCBvw30sKyX8InVKIe01gz_fTYFCMkWRvilNPIHTXS8cx2Jss9I3fPEv5Fb9GPt7EvURXdPNfq4lQ3cgdUtiodItVl3ynyWqPT3S1b2ycT9ON7DNSLCRRzi_8/s1600/DSC_0141.JPG" width="320" /></a><b><span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;"> </span></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;"><b>Yields: </b>18-20 Fruit Scones</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<b><span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;">Tea Pairing:
</span></b><span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;">Darjeeling (Second Flush)</span><span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;"></span><br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;">What
you Need</span></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;">2 1/4 Self-Raising Flour</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;">1 tbsp. Baking powder</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;">1/4 c Castor sugar</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;">1/4 tsp. Table salt</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;">8 tbsp. Cold, unsalted butter</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;">1 c Raspberries</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;">1 tsp. Tangelo or orange zest</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;">1 tsp. Tangelo or orange rind</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;">1 c Heavy cream </span></div>
<br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;">How to Make it Happen</span></b><br />
<br />
<span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;">1. Preheat
the oven to 425 degrees and line a baking sheet with parchment paper or
aluminum foil. </span><br />
<br />
<span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;">2. In a
large bowl, sift the flour, baking powder, sugar and salt together until all
ingredients are combined. <span style="mso-spacerun: yes;"> </span></span><br />
<br />
<span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;">3. Add the
butter into the flour mixture and massage into the dough using your fingertips
until the mixture has a crumbly consistency. </span><br />
<br />
<span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;">4. Next, add
the fresh raspberries and ensure to fold them gently into the flour and butter
mixture until they are coated.</span><br />
<br />
<span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;">5. Add the
tangelo or orange zest, rind and heavy cream. Ensure to stir the ingredients
together just until they are combined with a wooden spoon or spatula. </span><br />
<span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;"></span><br />
<span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;">6. Pour the
scone mixture onto a well floured work surface and knead to form one single
mass (just until the dough is combined). Roll the dough using a rolling pin to
a half inch thickness and cut out scones using a round cookie cutter or the
bottom of a glass. (By the second rolling the dough will become very wet due
to the raspberries. I opt to cover the dough on both sides with wax paper in
order to prevent the rolling pin from sticking to the dough).</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1VtS841KWArCF3SfdfrQHgGJTtRCF95IR5cZoF1N6iMtCmjcmf23bl1UkrjYXwFflxJWcGuTqdjv0rqS5K9rp3UCOvLGlPQRozHscydNR7ONeZtwF8WOn_zb8RBx7W1NDg-RQZsSUweN3/s1600/DSC_0133.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1VtS841KWArCF3SfdfrQHgGJTtRCF95IR5cZoF1N6iMtCmjcmf23bl1UkrjYXwFflxJWcGuTqdjv0rqS5K9rp3UCOvLGlPQRozHscydNR7ONeZtwF8WOn_zb8RBx7W1NDg-RQZsSUweN3/s1600/DSC_0133.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Knead scone dough to form one single mass</td></tr>
</tbody></table>
<br />
<span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;"></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDuZwCOiaO0Ar0mactUwxpo6cED9PDFcxmKJE-5qDRMkJcmoNqFlKf72ZXJzCkBfNQXuHGfHGK8qCamylPBiDJKbhoe85oTidJBmFjp3f-1BbzQk3QuPV_mNRxGQOjLDSaUQMGBVQqcHdM/s1600/DSC_0136.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDuZwCOiaO0Ar0mactUwxpo6cED9PDFcxmKJE-5qDRMkJcmoNqFlKf72ZXJzCkBfNQXuHGfHGK8qCamylPBiDJKbhoe85oTidJBmFjp3f-1BbzQk3QuPV_mNRxGQOjLDSaUQMGBVQqcHdM/s1600/DSC_0136.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll the dough using a rolling pin to a half inch thicknes</td></tr>
</tbody></table>
<span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;"></span><br />
<span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;">7. Carefully
place the scones onto prepared cookie sheet(s) and bake for 12-14 minutes or
until the top is golden in colour and the raspberry juices begin to ooze out of
the scones.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhONChSOMLANtvByXC7LYMDh5zjUnowH42fDF4UnF29hKY6MXqT98sqvP1B80tQ0PQddyhFor1f8Co9UHFcHx1uejE65pZqnR63g2DdHGIOFi29UEv7HgrrIBg7l9Y7eNq67Z77w5_BLrdY/s1600/DSC_0139.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhONChSOMLANtvByXC7LYMDh5zjUnowH42fDF4UnF29hKY6MXqT98sqvP1B80tQ0PQddyhFor1f8Co9UHFcHx1uejE65pZqnR63g2DdHGIOFi29UEv7HgrrIBg7l9Y7eNq67Z77w5_BLrdY/s1600/DSC_0139.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place scones onto prepared baking sheet</td></tr>
</tbody></table>
<span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;"> 8. Allow the
scones to cool on a baking sheet for 1-2 minutes before transferring to a
cooling rack.</span><br />
<br />Nicole http://www.blogger.com/profile/11460984843287234711noreply@blogger.com0tag:blogger.com,1999:blog-4334663842911035661.post-48668465898915122892014-08-05T09:07:00.000-07:002019-12-30T11:52:02.368-08:00Blue Cheese Burgers with Grilled Veg<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiOKGNsqAtd_oCAHr2uXBHp3ldp59W04IssQEy3cmkKANx9L-_bmT3beyi-HXgQkKwmbayotZgH0ZEPbT0v8YEtVgnXpHWatSUpiCwcTBIsST5LLHNyBkzDa9aPvRTHl9NKBxoI-49Rxiq/s1600/DSC_0632.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiOKGNsqAtd_oCAHr2uXBHp3ldp59W04IssQEy3cmkKANx9L-_bmT3beyi-HXgQkKwmbayotZgH0ZEPbT0v8YEtVgnXpHWatSUpiCwcTBIsST5LLHNyBkzDa9aPvRTHl9NKBxoI-49Rxiq/s1600/DSC_0632.JPG" width="320" /></a></div>
<br />
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;">Canadian long weekends were meant
for burgers! Every long weekend in the summer was spent enjoying a barbecue with
family and friends. My father lost many an eyebrow while cooking over a small
red barbecue, but the visual was priceless. Everyone loved 'uncle Jims'
barbecue because he used good quality ingredients and simple marinates. The
secret to these blue cheese burgers is to incorporate the cheese within the
patty as opposed to using it as a topping. This will add tremendous flavour to
any burger! <o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;">Grill
Master Approved. Happy grilling! <o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;"><br />
<b>Blue Cheese Burgers with Grilled Veg</b><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;">(Yields
6 patties)<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;"><br />
<b>Alcohol Pairing</b>: Warsteiner (German Pilsener)<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;"><br />
<b>What you Need:</b><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;"><br />
<b>Meat Patties</b><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;">1
pkg medium-lean ground beef<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;">1
large egg<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;">2
tsp. ground black pepper<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;">3
cloves finely chopped garlic<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;">1/3
cup finely chopped purple or white onion<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;">2/3
cup panko bread crumbs<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;">1/3
cup crumbled blue cheese<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;"><br />
<b>Grilled Veggies</b><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;">2
Zucchini<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;">2
Red Peppers<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;">2 Yellow
Peppers<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;">2
Portobello Mushrooms<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;">1
tsp. coarse sea salt<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;">2
tsp. ground black pepper<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;">2
tbsp. extra virgin olive oil<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;">1
tsp. fresh lime juice<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;"><br />
<b>How to Make it Happen:</b><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;"><br />
<b>Meat Patties</b><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;">1.
Combine ground beef with garlic, pepper, chopped onion, egg and bread crumbs.
Incorporate all ingredients together with your hands to ensure the ground
beef is well seasoned. <o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;"><br />
2. Next, crumble the blue cheese into small pieces and add into the ground beef
until the cheese is well incorporated.<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;"><br />
3. Form the seasoned ground beef into six equal patties and place on the grill.
Cook for 8-12 minutes on each side or until the patty is cooked to desired
temperature. Alternatively, bake the burgers in the oven at 350 degrees for
22-24 minutes. (Note: If you are using an oven, try placing each individual
patty on a thickly sliced onion and bake on a baking sheet. This will add
intense flavour to your patty!) <o:p></o:p></span></div>
<div align="center" class="separator" style="margin: 0in 0in 0.0001pt; text-align: center;">
<br /></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;"><br /><b>Grilled Veggies</b><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;">1.
Wash red and yellow peppers, zucchini and portobello mushrooms.<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;"><br />
2. Slice the peppers into quarters and remove the white membrane and
seeds. Slice zucchini into long, horizontal strips
and mushrooms horizontally or vertically.<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;"><br />
3. Place vegetables on a plate and season both sides with salt, pepper and
extra virgin olive oil.<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;"><br />
4. Grill vegetables for 4-7 minutes on both sides or until grill marks appear
and vegetables become tender. As the vegetables cook, ensure
to season both sides with fresh lime juice. <o:p></o:p></span></div>
<br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span></span>
<br />
<br />Nicole http://www.blogger.com/profile/11460984843287234711noreply@blogger.com0tag:blogger.com,1999:blog-4334663842911035661.post-24558943600646520022014-07-20T08:51:00.000-07:002019-12-30T12:59:58.170-08:00Earl Grey & Citrus Shortbread Ice Cream Sandwiches<!--[if gte mso 9]><xml>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUoaipQFfNI5kSuoDemjpz_ltE1kfP5vTfc4HIyZlSLPbAg8yMfGbNT2unk2-YCiYof-zw-wTUu1v-rXwRTqgyBFlRMZ89KG54Z_WLvUYwE_PZB6loy565RtHc2c3wpjrSQa2ZNdcOB8zH/s1600/DSC_0042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUoaipQFfNI5kSuoDemjpz_ltE1kfP5vTfc4HIyZlSLPbAg8yMfGbNT2unk2-YCiYof-zw-wTUu1v-rXwRTqgyBFlRMZ89KG54Z_WLvUYwE_PZB6loy565RtHc2c3wpjrSQa2ZNdcOB8zH/s1600/DSC_0042.JPG" width="320" /></a></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br />
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: arial, sans-serif; font-size: 12pt;">Cooking and
baking with tea helps to enrich the depth and flavour of food. </span><span style="font-family: arial, sans-serif; font-size: 12pt;">These ice cream sandwiches</span><i style="font-family: arial, sans-serif; font-size: 12pt;"> </i><span style="font-family: arial, sans-serif; font-size: 12pt;">are paired with Cream of Earl Grey tea to bring out
the rich and buttery taste of these shortbread cookies. The hint of brewed tea with the freshness of lemon is an elegant accompaniment to any
occasional summer dinner.</span></div>
</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">Tea Pairing: </span></b><span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">Cream of Earl Grey</span><br />
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;"><span style="font-family: arial, sans-serif;"><br /></span></span>
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;"><span style="font-family: arial, sans-serif;"><b>Yields:</b> Approximately 12 Ice Cream Sandwiches</span></span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">What you Need:</span></b></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">1c
unsalted butter</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">1/2 c
granulated sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">1 tsp.
fresh lemon zest</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">1 tsp.
fresh lemon rind</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">3 tsp. brewed
Earl Grey tea</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">2 1/2 <span style="mso-spacerun: yes;"> </span>c sifted all purpose flour</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">2 c
vanilla ice cream, softened</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">1/2 c
fresh blackberries and blueberries</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">2 tbsp.
granulated sugar for dusting</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">2 sheets of parchment paper</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">How to Make it Happen:</span></b></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">1. In a
large bowl, beat unsalted butter with sugar until the batter is light and fluffy.
Stir in lemon zest and rind. </span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">2. Boil a
kettle to make a pot of earl grey tea. Let the tea steep for 5-6 minutes. Once the tea is steeped, add
three teaspoons of brewed tea to the batter. </span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">3. Next, pour in the flour and stir until the batter is well combined. Divide the dough into two
portions and cover separately with plastic wrap. Refrigerate for two hours.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">4.
Preheat the oven to 300 degrees F. </span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">5. Place pieces of parchment on a clean working surface. Lightly sugar the surface and roll out shortbread dough to roughly 1/2 inch
thickness and use a 1 1/2 inch cookie cutter (or glass cup) to cut out the cookies. The batter
should yield 22-24 cookies. <span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieotLhtVYcDVEMpgO3Qm6CykOHwhiQC36CgNyccyuN6Z-vx427MFYUVKugIn91tMxdU7OrjJOtqeHqz3finLiJ-atkNeEFR69wtrjj41yk4TM8IPeIE5_kglsstjtGWhxtSJwysaDE8EkQ/s1600/Dough.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieotLhtVYcDVEMpgO3Qm6CykOHwhiQC36CgNyccyuN6Z-vx427MFYUVKugIn91tMxdU7OrjJOtqeHqz3finLiJ-atkNeEFR69wtrjj41yk4TM8IPeIE5_kglsstjtGWhxtSJwysaDE8EkQ/s1600/Dough.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll out shortbread dough to roughly 1/2 inch thickness </td></tr>
</tbody></table>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "arial" , sans-serif; font-size: 12pt;">6. Place
cookies 1 inch apart on a baking sheet lined with parchment paper and bake for 20-25 minutes,
or until cookies are golden brown. Cool completely on a wire
rack. </span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlGs22-X6ZKdr1SdBn9Ot8oMVVN9onbezjmX_CMibiaDARB5txx4IC1hrAQ9zHEkdCKVTCP-INvoH434p_2YjgU8mgKxBZ9LQoPLDNUYQAfJiz95ymAVOt3ySI-QeMqCiV3kNlH_JTNpW2/s1600/Cookies.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlGs22-X6ZKdr1SdBn9Ot8oMVVN9onbezjmX_CMibiaDARB5txx4IC1hrAQ9zHEkdCKVTCP-INvoH434p_2YjgU8mgKxBZ9LQoPLDNUYQAfJiz95ymAVOt3ySI-QeMqCiV3kNlH_JTNpW2/s1600/Cookies.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Use a 1 1/2 inch cookie cutter (or glass cup) to cut out the cookies</td></tr>
</tbody></table>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "arial" , sans-serif; font-size: 12pt;">7. In a
separate bowl, fold in blackberries and blueberries into the softened ice cream and stir until they
are well incorporated.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUhdrV-VChUV4GVRcEjNt-w0xiv-1y4oaVEvF6m2TthyPKEL1VQe5nLN5ifAGqVdEVB_-h6GcipRolBlO7hYzaKotDFWXTMQXere6FPmV3Bvuh6DjgovDQlrZuK0r_6bdjvEFI0qebwtZe/s1600/Berries+&+Ice+Cream.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUhdrV-VChUV4GVRcEjNt-w0xiv-1y4oaVEvF6m2TthyPKEL1VQe5nLN5ifAGqVdEVB_-h6GcipRolBlO7hYzaKotDFWXTMQXere6FPmV3Bvuh6DjgovDQlrZuK0r_6bdjvEFI0qebwtZe/s1600/Berries+&+Ice+Cream.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fold in blackberries & blueberries into the softened ice cream</td></tr>
</tbody></table>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
</div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">8. When
the cookies have completely cooled, take an ice cream scooper and place two
tablespoons of ice cream and berries onto each of the 12 cookies. Place
the other 12 cookies on top<span style="mso-spacerun: yes;"></span> of the ice cream to complete each ice cream sandwich. If desired, place ice cream sandwiches on a lined baking tray and
freeze for up to three hours to allow the ice cream to harden before
serving.<span style="mso-spacerun: yes;"> </span></span></div>
Nicole http://www.blogger.com/profile/11460984843287234711noreply@blogger.com0