Thanksgiving Desserts

7 10 2010

 

Maple-Caramel Custards are a delicious alternative to pumpkin pie at the Thanksgiving table

 

Canadian Thanksgiving is this weekend so it’s time to start thinking about the dinner menu.  Turkey will be on most tables and I’ve given a number of suggestions for excellent side dishes (Thanksgiving Side Dishes).  However, for many people, the highlight of the holiday meal is dessert.

Pumpkin and apple pies are popular choices, however, I sometimes enjoy serving desserts that are a bit different yet still seasonally appropriate.  Pears, apples, pumpkin, nuts and cranberries are abundant at markets right now so it’s the perfect time to incorporate them into your menu.

Here are a few suggestions for a delicious finish to the Thanksgiving feast:

Pumpkin Pie with Maple-Walnut Praline – This impressive looking dessert is easy to make.  If you don’t feel like fussing with the praline, the filling makes a delicious basic pumpkin pie.

Apple Pie – A classic.  Be sure to serve it warm, with a scoop of vanilla ice cream.

Apple-Caramel Tart – An elegant alternative to apple pie.  It’s made with frozen puff pastry, making the preparation quick and easy.

Harvest Strudel – Pears, apples, cranberries, nuts and warming spices make this dessert a nice change from basic pie.

Pear and Pecan Bread Pudding with Caramel Sauce – A rich caramel sauce poured over a decadent pear and nut-studded pudding takes this comfort food dish to new levels.

Raspberry and Dark Chocolate Tartlets – Raspberry season is over in most areas, however, this recipe works just as well with frozen berries.

Maple-Caramel Custards with Sea Salt – This rich custard showcases the flavour of maple beautifully.  If you can find some colourful maple leaves that have fallen, they make a fun presentation.

Bon Appétit and Happy Thanksgiving!

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Categories : Dessert, Fall, Holidays, Inspiration, Recipes

Autumn Cocktail: La Poire

2 10 2010

La Poire: A pear based cocktail with subtle notes of rosemary and pepper.

I love to incorporate seasonal fruit into cocktails. It’s a fun and easy way to enjoy the flavours of the season (check out the Drink Archives for other ideas including Peach Sangria and Strawberry Mojitos).  With a little creativity, autumn drinks can involve more than just apple cider (although I do love a good cider as well!). For those who don’t speak much French, ‘la poire’ means ‘pear’.

This recipe calls for pear-flavoured vodka.  Both Grey Goose and Absolut make pear vodkas, however, if you’d rather make your own version, you can try this recipe from eHow.com: How to Make Pear Infused Vodka.  The rosemary-black pepper syrup sounds a bit odd but it’s subtle and adds an interesting note to the drink.

La Poire

Makes 2 drinks

  • 4 oz. pear flavoured vodka
  • 2 oz. Rosemary-Black Pepper Simple Syrup (see below)
  • 4 oz. pear juice (Ceres brand pear juice is readily available at many supermarkets)
  • 1 oz. fresh lemon juice
  • 2 pear slices, for garnish (optional)
  • 2 sprigs rosemary, for garnish (optional)
  • Black pepper, for garnish (optional)
  • Ice cubes

Rosemary-Black Pepper Simple Syrup

  • 1/2 cup sugar
  • 1/2 cup water
  • A sprig of fresh rosemary, about 4″ long
  • 1/4 teaspoon coarsely ground black pepper

To make the syrup:

  1. In a small saucepan, combine sugar, water, rosemary and black pepper.  Heat the mixture on medium-high and stir to dissolve the sugar.  Let simmer for 5 minutes.
  2. Remove from the heat and let cool completely.  Remove the rosemary sprig once cool and use the syrup as desired.  Extra syrup will keep in the fridge for a few days.

To make the cocktail:

  1. In a martini shaker, add a few ice cubes, vodka, simple syrup, pear juice and lemon juice.  Shake well and strain the drinks into martini or low-ball glasses.
  2. Garnish drinks with a pear slice, a rosemary sprig and a light sprinkling of fresh pepper if desired.

Enjoy!

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Categories : Drinks, Fall, Pears, Recipes

Cheddar Herb Biscuits

30 09 2010

Freshly baked biscuits flecked with herbs and cheddar are the perfect accompaniment to a hearty bowl of soup

Now that fall has arrived and the weather has cooled, it’s soup season!  I love making soup and am always experimenting with different ingredients to come up with hearty versions that are a meal on their own (see below for links to my favourite soup recipes).  Of course, crackers or bread are classic accompaniments to a comforting bowl of soup but why not try something different by making some hot, fresh biscuits?

Some people are a bit intimated by working with biscuit dough but it’s not difficult if you follow a few guidelines. To make flaky and flavourful biscuits, here are a few tips:

  • Use cold, unsalted butter – don’t substitute margarine.
  • Don’t handle the dough too much.  This will make the biscuits tough and melt the butter, keeping them from puffing up during baking.
  • Use a wire pasty cutter (or two sharp knives) to cut the butter into the flour mixture.  The dough should look like small, coarse pebbles once the dough has been thoroughly mixed in.
  • Baking powder is the key ingredient to help the biscuits rise.  Make sure your powder is fresh and still active.
  • Buttermilk gives the biscuits a nice tangy flavour.  If you don’t have buttermilk, check out these Buttermilk Substitutes.  Regular milk is ok in a pinch but the biscuits won’t be quite the same.
  • Use old or extra old cheddar for the best flavour.
  • Cook the biscuits in a hot oven (450 degrees Fahrenheit) that has been adequately pre-heated.

Cheddar Herb Biscuits

Makes about 12 biscuits

  • 2-1/4 cups all-purpose flour, plus extra for dusting the countertop
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 Tablespoon finely chopped fresh chives
  • 2 teaspoons very finely chopped fresh thyme leaves
  • 1 cup (packed) grated old cheddar cheese
  • 5 Tablespoons cold unsalted butter
  • 3/4 cup buttermilk
  • 1 large egg
  • 1 teaspoon dijon mustard
  1. Preheat the oven to 450 degrees Fahrenheit.
  2. In a large mixing bowl, add flour, baking powder, salt, sugar and chopped herbs. Stir with a fork until combined.
  3. Add the grated cheese and use your fingers to gently distribute it through the dough so it’s not all in one clump.
  4. Cut the butter into small pieces and add to the flour mixture.  Using a wire pastry cutter or two sharp knives, cut the butter into the dough until it looks like small pebbles.
  5. In a mug or glass measuring cup, add the buttermilk, egg and mustard and stir with a fork until smooth.  Pour into the flour mixture and gently mix together until the dough just holds together.
  6. Sprinkle some flour onto a clean countertop and turn out the dough onto the counter.  Use your hands to shape it so it just holds together.  Flatten the dough so it’s in a circle about 1″ thick.
  7. Use a cookie cutter or the top of a glass to cut out round biscuits (a 2-1/2″ circle is a good size).  Place the biscuits into a pie plate or baking dish so they are just touching one another.  Re-form any dough scraps and cut out the remainder of the biscuits.
  8. Let the biscuits rest in a warm place for 15 minutes.  Place the oven rack in the centre position and bake the biscuits for 15 minutes or until they are golden on top.
  9. Remove from the oven and let cool slightly before serving.

Here are a few of my favourite hearty autumn soups to go with the biscuits:

Beef, Barley and Mushroom

Peppery Leek and Potato

Curried Parsnip Soup

Corn Chowder with Bell Peppers

Cabbage Roll Soup

Chicken Noodle

Mushroom Soup

Seafood Chowder

Curried Parsnip Soup topped with a few cooked mussels

Bon Appétit and Enjoy!

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Categories : All Seasons, Cheese, Fall, Herbs, Recipes

Pumpkin Spice Muffins

26 09 2010

A bin of pumpkins at Jean Talon Market, Montreal

If there is one flavour that really says ‘autumn’ it’s pumpkin.  Pumpkin pie is a staple at Thanksgiving and in the past few years I’ve seen everything from pumpkin fudge to ice cream once fall arrives. Some coffee shops even make pumpkin lattes. Combined with warming spices such as cinnamon, nutmeg and allspice, pumpkin is a delicious seasonal treat.

To make things easy, I use canned pumpkin puree instead of fresh pumpkin for this recipe.  While fresh pie pumpkins can certainly be used, the quality of the finished product can vary due to the water content of different pumpkins (for a guideline on how to prepare puree from pie pumpkins, check out How to Prepare Fresh Pumpkins for Baking).  If you’re using canned pumpkin, make sure it’s labelled as pumpkin puree and not pumpkin pie filling, which already has spices added.

To make big, puffy bakery-style muffins, fill the muffin tins up almost to the top. Make sure you grease the top of the tin so that the muffin tops don’t stick.  If the muffins ‘grow’ together during baking, just cut them apart with a knife.

Pumpkin Spice Muffins

Makes about 8 large muffins

  • 1-1/2 cups unbleached all purpose flour
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon grated nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • 1-1/2 cups fresh or canned pumpkin puree (not pumpkin pie filling)
  • 1/3 cup neutral oil, such as canola or safflower
  • 2 large eggs
  • 1/3 cup chopped pecans or walnuts
  • Oil or cooking spray to grease muffin tin

Topping:

  • ½ teaspoon ground cinnamon
  • 1 teaspoon sugar
  • ¼ cup chopped pecans or walnuts
  1. Preheat oven to 350 degrees Fahrenheit. Grease muffin tin (including top of tin) and set aside.
  2. In a large mixing bowl, add flour, baking powder, baking soda, salt, sugar and spices. Stir with a fork until thoroughly combined.
  3. Add pumpkin puree, oil and eggs, and stir into the dry ingredients until smooth. Gently fold in nuts until distributed throughout batter.
  4. To make topping: In a small bowl, stir together sugar and cinnamon. Reserve chopped nuts in a separate bowl.
  5. Spoon batter into greased muffin cups, filling them to about ½” from the top of the cups. Sprinkle the batter of each muffin with cinnamon/sugar mixture and a spoonful of chopped nuts.
  6. Bake muffins for 25 to 30 minutes or until a knife inserted in the middle comes out clean. Remove muffin tin from the oven and let cool at least 15 minutes before removing the muffins.

This recipe first appeared on Suite 101.com.

Bon Appétit and Enjoy!

Pumpkin Spice Muffins


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Autumn Has Arrived!

23 09 2010

Brilliant foliage is one of the highlights of fall

It’s finally fall and I couldn’t be happier.  Sure summer is fun, with warm weather, lazy days at the beach and barbecues with friends.  But fall is my favourite season with the brilliant foliage, rich fall fashions, crisp weather and of course, the food.

Many passionate home cooks consider fall the kick off to the ‘cooking season’.  Once the weather cools, we can resume baking, roasting and braising.  The markets are piled high with produce and we crave hearty soups and stews after a vigorous afternoon of leaf raking or a hike in the park.  It’s a time to light the fireplace, prepare a rustic dinner and linger at the table with friends.

For some great ideas for using autumn’s abundance, check out some of my most popular fall recipes:

Spiced Cider

Leek and Ham Tart

Beef, Barley and Mushroom Soup

Mushroom Soup

Roasted Beet Salad with Walnuts and Feta

Braised Short Ribs

Stuffed Pork Tenderloin Wrapped with Prosciutto

Stuffed Butternut Squash

Brussels Sprouts with Bacon and Maple

Savoury Mushroom Bread Pudding

Harvest Strudel

Pumpkin Spice Muffins

Apple Caramel Tart

Pumpkin Pie with Walnut Praline

Bon Appétit and Welcome to Fall!


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Potato Latkes

15 12 2009

Tonight is the 5th night of Hanukkah, the Jewish celebration of lights. Potato latkes are traditionally eaten during the eight days of festivities but you certainly don’t have to be Jewish to enjoy them.  You can sometimes find them on menus at delis but they’re very easy to make at home. The potatoes and onions can be grated by hand or with a food processor. Latkes are best eaten fresh out of the pan – they don’t really re-heat very well.  Serve with sour cream or applesauce.

Potato Latkes

(VEGETARIAN)

Makes about 8 large latkes

  • 3 large russet potatoes, peeled
  • 1 small onion, peeled
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 egg
  • 3 Tablespoons flour
  • Neutral oil such as safflower, for pan frying latkes
  • Sour cream or apple sauce, to garnish (optional)
  1. Grate potatoes and onion and place in a large bowl.  Season with salt and pepper and let sit for five minutes.  
  2. After five minutes, use your hands to wring any liquid from the shredded potatoes and discard the liquid (you can also do this by pressing the potato mixture in a colander).
  3. Add egg and flour to the potato mixture and use your hands to thoroughly combine the ingredients.
  4. In a large, deep skillet, add oil so that is about 1/4″ to 1/2″ deep in the pan. Heat on high until ready to fry (to about 350 degrees Fahrenheit or until a small piece of potato dropped in sizzles and turns golden).  Be sure to watch the oil carefully!
  5. Use a 1/3 cup measuring cup to scoop out some potato mixture.  Carefully place in the oil and flatten slightly with a spatula. Repeat scooping the mixture but make sure the latkes are not crowded in the pan (you will likely have to do two batches).
  6. Let the latkes cook until browned on the bottom, about 3 minutes.  Carefully turn over with a spatula and cook the other side.  When the pancakes are dark golden and cooked through, remove from the pan and place on a paper-towel lined plate. 
  7. Season with additional salt to taste and serve with sour cream or applesauce, as desired.

Happy Hanukkah and Enjoy!

A Potato Latke topped with sour cream.


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Categories : Fall, Holidays, Potatoes, Recipes, Vegetarian, Winter

Apple-Caramel Tart

2 12 2009

 

Apple-Caramel Tart makes an impressive dessert for special occasions.

 

It’s already December and fall is drawing to a close.  Christmas is only a few weeks away and people are starting to think about their menus for the holidays.  I usually like to serve a couple of options at Christmas, typically an apple pie and maybe another kind of rustic fruit dessert (although last year I admit to serving lemon and chocolate tarts that I purchased).  There is nothing wrong with a basic apple pie but for a special occasion, why not serve something a bit fancier?  An apple-caramel tart looks impressive and tastes delicious.  There are a number of components to the recipe but none are difficult if you take it step by step.  The end result will wow your guests – you may never go back to making regular apple pie again!

Apple-Caramel Tart

The caramel can be prepared in advance and kept in the fridge.  Re-heat slightly to soften after refrigeration.

Makes one 10″ tart

  • ½ package of frozen puff pastry, thawed

Caramel:

  • ½ cup sugar
  • 3 Tablespoons water
  • ½ teaspoon vanilla
  • 1 Tablespoon butter
  • ¼ teaspoon salt
  • 2 Tablespoons whipping cream 

Apple Spice Layer:

  • 5 medium sized apples, such as McIntosh
  • ½ teaspoon cinnamon
  • ¼ cup sugar
  • 1/8 cup flour

Glaze:

  • 2 Tablespoons apricot jam
  • 1 teaspoon butter
  1.  Preheat oven to 350 degrees Fahrenheit.
  2. Roll puff pastry out to fit a 10″ tart pan. Place pastry in pan and crimp edges. Place the pan in the fridge until ready to use.

To make caramel:

  1. In a large saucepan, combine sugar and water and heat on medium-high, whisking until sugar is dissolved.
  2. Heat mixture until it begins to turn medium brown, about 10 minutes. Swirl pan to stir mixture and watch very carefully as it can burn in seconds.
  3. Once the sugar mixture reaches the desired colour, remove immediately from the heat and add the butter, salt and whipping cream. Whisk together until combined.
  4. Caramel can be made in advance and refrigerated until ready to use. It will get quite thick upon cooling so re-heat it before using.

Preparing the apples:

  1. Peel and core apples with an apple corer. Cut each apple in half lengthwise through the middle. Place the halves on a cutting board with the flat sides facing down. Cut into slices about 1/8″ thick.
  2. In a medium bowl, toss apple slices with cinnamon, sugar and flour until evenly coated with spice mixture. Assemble tart immediately (do not prepare apples in advance or they will turn brown).

To Assemble Tart:

  1. Spread caramel in an even layer on the uncooked puff pastry.
  2. Arrange apple slices in a spiral pattern around the tart, overlapping the slices slightly. Make sure the entire tart is covered with apple slices (see photo).
  3. Bake tart for about 50 minutes or until the pastry is beginning to brown around the edges. Remove tart from oven.
  4. Mix apricot jam with butter and heat in a saucepan or the microwave until melted and bubbling. Using a pastry brush, carefully brush apple slices with apricot mixture and return to the oven for another 7 to 10 minutes or until the top is golden brown and the pastry is browned along the edges.
  5. Slice and serve with lightly sweetened whipped cream or vanilla ice cream.

Bon Appétit and Enjoy!

This recipe first appeared on Suite 101.com


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Spiced Apple Walnut Bread

30 11 2009

 

A bin of apples at the farmer's market

 

It’s a cool November morning and I’m sitting here staring at my bowl of Special K with low-fat milk feeling uninspired.  I’m craving something sweet and comforting and I’m afraid my healthy option just isn’t cutting it (little wonder, since I don’t really like cereal that much).  I’m tempted to make a run for the cafe near my house because they sell fantastic pastries including almond croissants, chocolate croissants and fruit danishes.  However, I don’t need to develop a daily pastry habit so perhaps I can whip up something that fits the criteria of being (relatively) healthy yet comforting. Apple Walnut Bread is the perfect solution.  It’s also a great idea for those of you who overindulged this past weekend and are looking for lighter options while recovering from turkey and pumpkin pie overload.

Using apple sauce in place of some of the fat keeps the bread moist and flavourful while whole wheat flour and oatmeal add fibre. Serve with a cup of coffee or tea for a great breakfast option that suits these grey days.

Spiced Apple Walnut Bread

Makes one loaf

  • 1 cup whole-wheat flour
  • ½ cup quick cooking oats, such as Quaker brand
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 2 eggs
  • ½ cup applesauce
  • 2 Tablespoons neutral oil, such as canola or safflower oil
  • ½ teaspoon vanilla
  • 2 medium apples, peeled, cored and grated (about 1-1/3 cups grated apple)
  • ½ cup chopped walnuts

Topping:

  • ¼ teaspoon ground cinnamon
  • 1 Tablespoon sugar
  • ¼ cup chopped walnuts
  1. Preheat oven to 350 degrees Fahrenheit. Grease a standard sized loaf pan and set aside.
  2. In a large mixing bowl, add dry ingredients (flour, oats, baking powder, baking soda, sugar, salt, cinnamon, allspice, cloves and nutmeg). Stir until thoroughly combined, making sure spices are evenly distributed.
  3. Add eggs, applesauce, oil, and vanilla. Mix to combine. Add grated apple and stir until well distributed through batter. Gently fold in walnuts but do not over mix batter. Pour into greased loaf pan.
  4. Prepare topping: in a small bowl, mix sugar and cinnamon until evenly combined. Sprinkle sugar mix and nuts over batter.
  5. Bake for 40 to 45 minutes or until a knife inserted in the middle of the loaf comes out clean. Let cool. Run a knife around the perimeter of the loaf before unmolding it from the pan. Slice and serve.

 

Spiced Apple Walnut Bread

Bon Appétit and Enjoy!

This article first appeared on Suite 101.com


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Pumpkin Breakfast Treats

24 11 2009

Pumpkin: it's not just for pie!

With pumpkin pie on the Thanksgiving menu this week in millions of homes, there will likely be some leftover pumpkin purée. Why not put it to good use by whipping up some delicious breakfast treats for a house full of guests?  Try these delicious recipes I wrote for Suite 101.com:

Pumpkin Spice Muffins

Pumpkin Spice Muffins – Pumpkin purée helps keep these muffins nice and moist. Filling the muffin cups almost to the top will make large, puffy bakery-style muffins. The recipe can easily be doubled to serve a crowd.

Pumpkin French Toast – French toast is always popular for breakfast but adding pumpkin and spices makes it even better. It’s also a great way to use up leftover bread. Serve with real maple syrup.

Pumpkin French Toast with maple syrup

Bon Appétit and Enjoy!


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Categories : Breakfast, Fall, Holidays, Pumpkin, Recipes, Suite 101

A Vegetarian and Vegan Thanksgiving

23 11 2009

Fresh cranberries at the farmer's market

American Thanksgiving is this week and it’s the biggest food day of the year for millions of people. Cooks across America have been busy in on-line chat rooms and blogs discussing menus and what recipes they’ll be making for their feasts.  Turkey is usually the centerpiece of a traditional Thanksgiving meal but what if you or one of your guests don’t eat meat or poultry?  Not to worry – there are plenty of delicious options that everyone can enjoy without feeling like they’re missing out.

Many recipes can also be adapted for vegans (who don’t eat any animal products, including milk, cheese, butter and eggs).  To make a recipe vegan, sometimes all you have to do is substitute margarine or oil for butter and leave out any cheese the recipe may call for.  I have noted which recipes can easily be adapted for vegans. Here are some suggestions for a delicious, meat-free Thanksgiving dinner:

Stuffed Butternut Squash is an elegant vegetarian alternative to turkey.

White Bean Dip with Fresh Herbs – Get the party started with this vegan-friendly dip made with white beans and hearty autumn herbs. 

Mushroom Crostini – These make impressive hors d’oeuvres for any autumn dinner. Leave out the cream, parmesan and sour cream if serving vegans.  Adjust the flavour by adding more seasonings to taste.

Butternut Squash Soup – This low-fat soup is easy and delicious.  To adapt for vegans, omit the brown butter – use olive oil to sauté the sage leaves instead.

Peppery Leek and Potato Soup – Using vegetable stock instead of a chicken base makes this easy soup suitable for both vegetarians and vegans.

Stuffed Butternut Squash – This makes an impressive main course dish that easily takes the place of turkey.  Can be adapted for vegans (see pointers in the article).

Potato-Sage Dressing – Cooking the stuffing outside the bird means that everyone can enjoy it, including vegans.

Roasted Green Beans with Shallots – Take a break from the usual green bean casserole with this vegan-friendly dish.

Cranberry Sauce – Just because you don’t have turkey doesn’t mean you can’t enjoy some vegan-friendly cranberries with your meal.

Mashed Potatoes – Always a favourite, mashed potatoes can be adapted for vegans by nixing the butter and cream.  Use a little vegetable stock and a bit of olive oil to give them a creamy texture.

Mashed Potatoes are a must at any Thanksgiving table.

Butternut Squash Gratin with Sage and Parmesan – The key to this dish is the butter and parmesan so vegans may have to pass on this one but vegetarians and meat-eaters will no doubt enjoy it.

Corn Scallop – This dish is tasty and rich but unfortunately it’s not vegan-friendly. However, Roasted Corn with Red Pepper and Herbs is – just use olive oil in place of the butter. Fresh corn is not in season right now but canned corn works very well in this dish.

Roasted Beet Salad with Walnuts and Feta – This hearty winter salad is practically a meal on its own.  Leave out the feta for vegans.

Braised Garlic Swiss Chard – Cooking swiss chard in lots of garlic and stock makes eating your greens a lot more delicious.  Use oil in place of the butter for vegans.

Roasted Tomatoes – These sweet and addictive slow cooked tomatoes are great in salads, on pasta or even just eaten with bread. They are vegan-friendly as well. 

Celery Root Slaw – This tangy salad is the perfect accompaniment to rich dishes.  If serving vegans, use a vegan-friendly mayonnaise that doesn’t contain any eggs.

Salads – Mixed greens and other vegetables are a great option for vegetarians, vegans and health-conscious diners.  Recipes for Basic Vinaigrettes will give you  lots of ideas for dressings.

Pumpkin Pie with Maple-Walnut Praline – The pumpkin custard contains eggs and milk so it’s not vegan-friendly but everyone else will enjoy this dressed up version of a classic.

Apple Pie – Another classic.  Be sure to use a pastry recipe (or prepared dough) that doesn’t contain animal products if serving vegans.

Take a break from green bean casserole with vegan-friendly Roasted Green Beans and Shallots.

Many people are eliminating meat and animal products from their diets for both health and ethical reasons but there’s no reason why they can’t enjoy a tasty holiday meal as well.  

Bon Appétit and Happy Thanksgiving!


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