Eggnog Eclairs

 I love homemade eclairs, they are sooo much better than store bought and really not that hard to make.  This recipe came from Food and Drink and makes a great holiday dessert

EGGNOG PASTRY CREAM
¾ cup (175 mL) granulated sugar
⅓ cup (80 mL) cornstarch
3 cups (750 mL) homogenized milk
6 large egg yolks
1 large egg
1 vanilla bean
¼ cup (60 mL) unsalted butter
1 tsp (5 mL) rum extract
¼ tsp (1 mL) each ground cloves and freshly ground nutmeg

CHOUX PASTRY
¾ cup (175 mL) water
¼ cup (60 mL) 2% milk
½ cup (125 mL) unsalted butter, cubed
Generous pinch each salt and freshly grated nutmeg
1 cup (250 mL) all-purpose flour
4 large eggs, at room temperature

CINNAMON-SUGAR SPRINKLE
¼ cup (60 mL) granulated or coarse sugar
1½ tsp (7 mL) ground cinnamon

1. To prepare eggnog pastry-cream filling, whisk sugar and cornstarch in a medium saucepan. Slowly whisk in milk. Whisk in yolks and whole egg until evenly mixed.

2. Using a small paring knife, carefully cut a small slit down side of vanilla bean. Run the blunt side of knife over bean, releasing the seeds. Add vanilla seeds to mixture. Set over medium heat, whisking frequently in order to avoid scrambling, until the first bubble pops, about 6 to 10 minutes. Whisk constantly towards the end. Remove to a heatproof surface. Using a sieve, immediately strain hot mixture into a bowl. Whisk in butter, rum extract, cloves and nutmeg. Cover surface with plastic wrap. Refrigerate until chilled slightly, preferably overnight.

3. Preheat oven to 425°F (220°C).

4. To prepare choux pastry, pour water and milk into a large saucepan. Add butter, salt and nutmeg. Set over medium heat. Heat until steaming and almost boiling but not boiling. Remove from heat. Add flour and immediately stir until smooth. Reduce heat to medium-low. Continue stirring constantly for 5 to 7 minutes until mixture begins to dry a little. Carefully turn into bowl of a stand mixer. Beat until mixture begins to cool. Beat in eggs 1 at a time, scraping down sides as needed. Beat until smooth.

5. To prepare cinnamon-sugar sprinkle, stir sugar with cinnamon in a small bowl using a fork. Set aside until ready to use.

6. Scrape choux pastry into piping bag, fitted with a ½-inch (1-cm) tip. Pipe 4-inch (10-cm) lines, about 1 inch (2.5 cm) wide onto 1 large or 2 small parchment-lined baking sheets. Generously sprinkle tops of piped choux pastry with cinnamon-sugar. If you prefer to ice éclairs, see TIP below.

7. Bake in centre of preheated oven for 12 minutes. Reduce heat to 300°F (150°C). Continue baking until bottoms are golden, tops are lightly golden and dry, about 30 more minutes. Remove sheet to a rack. Cool completely.

8. Cut into one side of each éclair without cutting all the way through. Spoon eggnog pastry cream into pastry bag. Pipe cream into cut éclairs. Arrange over a serving plate. Serve immediately.

Makes about 24 éclairs

Pistachio Alexander

 This is a bit of a decadent drink, suited well as a dessert.  I had no idea where to get pistachio syrup so I resorted to Amazon and it was surprisingly good.  The pistachio syrup also worked well in other drinks and even as a flavouring in coffee so if you don't want to drink pistachio alexanders until you finish the syrup it is pretty versatile.  

In a cocktail shaker filled with ice, combine 1 oz cream, 1 oz pistachio syrup, 1/2 oz white creme de cacao and 1 1/4 oz amber rum.  Shake and strain into prepared glass and sprinkle a little crushed pistachio overtop

makes one cocktail

Zucchini Alfredo

An old school sauce with zucchini noodles.  You can top with chicken breast or leave it a vegetarian meal.  From Food and Drink Winter 2017.  I don’t have a spiralizer so I just cut long thin slices of zucchini.

1 cup 35% cream
2 cloves garlic, minced
2 tbsp butter
1/2 tsp salt
2/3 cup grated Parmesan
Black pepper to taste
4 large zucchini
1 tbsp olive oil

• In a medium saucepan over medium low heat, pour in 2/3 cup cream; stir in garlic, butter and salt.  Simmer for 5 minutes, allowing the sauce to slightly thicken while making sure it never boils.  Add remaining cream and simmer for 3 minutes more, then stir in cheese and simmer until sauce is noticeably thicker, about 2 to 4 minutes.  Taste to adjust seasoning and add pepper if need be. Set aside.
• Wash zucchini and trim both ends to make them flat.  Place onto the spiralizer glider, making sure the centre of the zucchini is aligned with the circular centre blade.  Push the glider towards the from blades as you turn the handle and watch as your spiralled zucchinis materialize.  Keep a bowl nearby to collect noodles and clean out the pulp and cores as you go.  Toss with olive oil.
• Heat a large frying pan over medium high heat.  Add zucchini and cook in several batches, stirring often until just cooked and tender, about 5 minutes.  Season with salt and pepper to taste. Add Alfredo sauce into pan with hot zucchini noodles, toss to coat and serve hot with a few grinds of fresh black pepper.

Serves 4

Layered Salmon Crumble with Gruyere Potatoes

An excellent casserole!  From Food and Drink Spring 2016

425 to 500 g skinless, boneless salmon fillets
Butter or nonstick spray
2 tbsp panko or other dry bread crumbs
1 box baby spinach mixed with other greens such as arugula, kale and chard
1/2 cup 18% cream
2 eggs
3/4 tsp salt
1/2 tsp each of Dijon mustard and chili flakes
1/4 tsp freshly ground black pepper
1/2 pkg frozen home fries, about 2 cups
60g Gruyere or Emmenthal cheese coarsely grated, about 1 1/4 cups
2 tbsp finely chopped fresh parsley, divided
2 large sweet red peppers, roasted peeled and seeded
2 green onions thinly sliced

• Preheat oven to 425F.  Arrange rack above oven centre.
• Cut each fillet lengthwise into 5 pieces. Butter, or coat with nonstick spray, a deep dish 9 inch pie plate or equivalent gratin dish; sprinkle with panko.  Arrange salmon laying on sides evenly over bottom.
• Place spinach mixture on a round dinner plate; cover.  Microwave for 1 minute on high or until wilted.  Remove cover; flip like a pancake onto a double thickness of paper towel. Cover with more paper towels; press to remove moisture.
• Lightly whisk cream with eggs, salt, mustard, chili flakes and pepper.
• Toss home fries with cheese and half of parsley.
• Over top of salmon, arrange roasted pepper; top with spinach pancake.  Sprinkle with green onions.  Pour over cream mixture.  Top with home fries and cheese.
• Bake 25 to 30 minutes or until just set.  If a browner top is desired, briefly broil.  Garnish with remaining parsley.

Serves 4 to 6

Old Fashioned Bread Pudding

A great comfort food!

8 slices crusty bread
6 large eggs
1/2 cup granular sugar
1 cup heavy cream
1 cup water
1 vanilla bean split and scraped
1 - 3 inch cinnamon stick

• Heat oven to  350 F.  Generously butter a 9 inch square baking pan; set aside.  Cut bread into 1/2 inch cubes.  Place cubes in a large bowl.  In a medium bowl, whisk together eggs and sugar substitute; set aside.
• In a medium saucepan over medium heat, stir together the cream, water, vanilla, and cinnamon stick.  Cook, stirring, until the mixture just comes to a boil.
• Whisk hot cream into egg mixture, then pour over the bread cubes.  Let stand 10 minutes, turning occasionally with a rubber spatula.
• Transfer pudding mixture to the prepared pan.  Place pan in a larger roasting pan, fill the outer pan with enough hot water to come halfway up the sides of the pudding pan.   Bake for about 1 hour, until set.  Let cool for at least 30 minutes before cutting.  Serve warm or chilled.

Strawberry Shortcake

This s a lighter version of the traditional Strawberry Shortcake. I liked the use of a strawberry sauce.  Use a vanilla bean like the recipe suggests in the sauce…it is so much better than vanilla extract.  I used Turbinado sugar instead of brown sugar.  Based on Food & Drink Early Summer 2014 recipe.

SHORTCAKE
1 cup all purpose flour
1 cup cake flour
1/3 cup loosely packed Turbinado sugar
1 tbsp baking powder
1/2 tsp kosher salt
1/2 cup cold unsalted butter cut into 1/2 inch pieces
1/2 cup milk
1/2 cup whipping cream
1 egg
1/2 tsp vanilla extract
Finely grated rind of 1 orange
1 tbsp demerara sugar
Icing sugar for dusting

WARM STRAWBERRY SAUCE
500g fresh strawberries, quartered
1/4 cup sugar
1 tbsp water
1/2 vanilla bean
1 tsp cornstarch dissolved in 1 tsp cold water
1 tsp lemon juice

WHIPPED CREAM AND STRAWBERRIES
1 cup whipping sugar
2 tbsp sugar
1/2 tsp vanilla extract
500 g fresh strawberries, sliced 1/4 inch thick

1. Preheat oven to 350 F.  Line the bottom of an 8 inch square cake pan with parchment paper.  Set aside.
2. Combine all purpose and cake flours, turbinado sugar, baking powder and salt in a large bowl and whisk to combine.
3. Using a pastry blender or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse cornmeal.
4. In a medium bowl, whisk together the milk, whipping cream, egg, vanilla and grated orange rind. Make a well in the centre of the flour ingredients and pour in the milk/cream mixture.  Fold together gently with a rubber spatula just until the dry ingredients are evenly moistened.  The mixture will look a little shaggy.
5. Turn the mixture into the prepared cake pan and level the top with an off set metal spatula or the back of a spoon.  Sprinkle the top with the demerara sugar.
6. Bake for 25 to 30 minutes or until top is golden brown and the edges just start to pull away from the sides of the pan.  Allow to cool in the pan on a rack.
7. Invert the cake out of the pan onto a cutting board and peel off paper.  Turn the cake right side up.  Trim the edges, then cut into 1 1/4 inch squares.  Store the squares in a sealed container until serving.  The cake is best the same day but can be made up to 1 day ahead.
8. For the strawberry sauce combine the strawberries, sugar and water in a medium saucepan.  Cut the vanilla bean in half lengthwise and scrape the black seeds into the strawberry mixture.  Add the vanilla pod to the pot.
9. Place the pot over low-medium heat and cook until the berries begin to release their juices.  Toss gently and continue cooking until the dissolved cornstarch and bring to a boil.  Cook just until the juices have thickened.  Remove from heat, add the lemon juice and discard vanilla pod.  (The sauce can be made ahead and gently reheated before serving.)
10. Whip together the cream, sugar and vanilla to stiff peaks.  (Use immediately or refrigerate covered for up to 2 hours.  If necessary lightly re-whip before using)
11. To serve, dust the cake squares with icing sugar.  Place about 2 tbsp of warm strawberry sauce on each plate.  Top with 3 cake squares per serving.  Distribute fresh strawberry slices on each plate, and top with a dollop of whipped cream.  

Serves 12

Retro Chocolate Cream Ice Box Cake

An old fashioned dessert.  The cookies are great and if you have the time worth making.  If you are short on time just buy some.

CRISP CHOCOLATE COOKIES
1 cup unsalted butter
1 cup icing sugar
1 egg
2 cups flour
1/2 cup cocoa powder
1/4 tsp salt

FILLING
3 cups whipping cream
1/2 cup sugar
1 cup finely chopped bittersweet chocolate

SAUCE
2 - 425 g packages frozen raspberries in syrup
1/2 cup sweet wine or Port

Cookies

1. With an electric mixer cream butter and sugar together until light and fluffy.  eat in egg until well incorporated.  In a separate bowl, combine flour, cocoa and salt.  Stir into creamed mixture.
2. Divide dough in half and form two long square shaped logs about 2 inches in diameter.  Wrap in waxed paper and chill for 4 hours.
3. Preheat oven to 375F.  Grease cookie sheets or line with parchment paper.  Slice chilled dough into 1/8 inch slices.  Lay on cookie sheet.  Bake for 8 to 10 minutes or until cookies are dry but still slightly pliable.  Cool on racks.  Store in airtight containers until needed.

To Make Cake

1. Whip whipping cream with sugar until soft peaks form.  Fold in chocolate.  Place cookies on serving platter.  Make two rows of 6 cookies each, touching each other.  Slather cookies with about 3/4 cup cream mixture.  Top with second row of cookies and cover with cream.  Repeat until you have five layers of cream and six layers of cookies, finishing with a cookie layer.  Cover the top and sides of cake with remaining cream mixture.  Chill overnight.
2. To make sauce sauce, combine raspberries with their syrup and wine in a small pot on medium heat.  Bring to boil and simmer for 2 minutes.  Puree in a food processor or blender.  Strain sauce pushing raspberries through the sieve leaving behind the seeds.  Cool.
3. To serve, drizzle raspberry sauce on individual plates and top with a cake slice.

Maple Butter

This doesn't come from a book..but rather a review of some information online.  My husband and I had a bumper crop of maple syrup this year so I decided to try my hand at maple butter.  I remember as a child going to Quebec and buying some.  It is wonderful!  There are a couple of variations, some combine butter and maple syrup and some just use maple syrup.   I just used the maple syrup.

• Boil syrup to 22 degrees F above the boiling point of water.   This is important because temperatures can fluctuate.
• Remove from heat, being careful not to disturb the maple syrup and set it on a cement floor in a corner (or kitchen counter) where no one will bump or jar it.
• Cover with a towel to keep foreign particles out.
• It is important to note that the slightest jarring or movement while cooling will create sugar crystals in your Maple Butter.
• Let it cool until room temperature or lower and then stir until it creams. This is quite a workout….be patient…it will happen.
• Note: A little Maple Butter from a previous batch, mixed in your syrup speeds up the process (at the time of stirring), making the whole process a little faster.
• Pour into jars or plastic containers. Store in the refrigerator or for longer term storage a freezer is best.

Individual Coconut Cream Pies

This is made in two 4-inch rings.  If you don't have these rings, you can still make the pies.  Draw two 4 inch circles on parchment paper, then place paper on a baking sheet and use as a guide to form the bases of the pies.  Once baked and cool, wrap a double thickness 1 1/2 inch parchment strip around the base and secure with tape or a paper clip.  From Food and Drink 2002.

BASE
1/2 cup graham crumbs
3 tbsp melted butter
1/4 tsp ground ginger

FILLING
2 egg yolks
3 tbsp granulated sugar
1 tbsp cornstarch
1/4 tsp vanilla extract
3/4 cup light coconut milk
1/2 cup whipping cream
2 tsp coconut liquor, optional
1/4 cup toasted coconut

1. Preheat oven to 350F.  Place two 4 inch rings on a parchment lined baking sheet.  Mix crumbs, butter and ginger together.  Place half the mixture into each ring and press down to form a base.  Bake 10 minutes.
2. Leave rings on baking sheet and when cool, line each ring with a strip of parchment paper.  Secure end of strip with a piece of tape.
3. Whisk egg yolks and 2 tbsp sugar together until light and sugar is dissolved.  Add cornstarch and vanilla.  Whisk until well mixed.  In a small saucepan, bring coconut milk to a boil.
4. Gradually pour hot coconut milk onto egg mixture.  Whisking continually.  When completely mixed pour back into saucepan and bring to the boil, whisking.  Boil for 1 minute then divide between prepared rings. Smooth top, then cover by pressing plastic wrap directly onto the surface.  Chill.
5. Whip the cream with remaining sugar and liquor, if using, until stiff.  Top tarts with cream and toast coconut.  Chill until ready to serve.
6. To serve, place on plates using a spatula.  Remove rings and parchment.

Serves 2

Grasshopper

This is a decadent, flavourful drink.  For a dessert, change the cream for a good quality vanilla ice cream.  From Food and Drink 2000.

1 oz green creme de menthe
1/2 oz coffee liqueur
1 1/2 oz 18% table cream
GARNISH grated chocolate, chocolate candy stick or a fresh strawberry

Shake creme de menthe, coffee liqueur and cream with ice and strain into a cocktail glass.  Garnish with chocolate or a strawberry on the rim.

Coffee Eclairs

Who can resist eclairs anyway?  And Coffee Eclairs, talk about a double whammy.  If you don't want to pipe the pastry for an eclair, just drop by spoonfuls and call them cream puffs...that works well too!

1/4 cup water
1/4 cup milk
1/4 cup unsalted butter, cubed
1/2 tsp granulated sugar
1/4 tsp salt
1/2 cup all purpose flour
2 eggs, beaten
Milk

1. Preheat the oven to 400F
2. Line a baking sheet with parchment paper.  Place the water, milk, butter, sugar and salt in a saucepan.  Bring to boil over a medium low heat.  The butter must melt before the water boils.
3. Remove from heat and add all the flour at once.  Stir with a wooden spoon then return to a low heat and continue to cook, stirring, until mixture forms a ball and comes away from the side of the pan, about 1 minute.  Turn into a bowl and slowly add the beaten eggs, a tablespoon at a time, beating the mixture until it comes together before adding more egg.  Add enough of the egg so that the mixture falls slowly from the lifted wooden spoon.
4. Place in a piping bag with a plain 1/2 inch tip and proceed to pipe 3 to 4 inch strips at least 1 1/2 inches apart onto the parchment paper.  You will have about 10 pieces.  Add about 1 tsp of milk to any remaining egg mixture, mix, then using a pastry brush, brush the tops of the eclairs.  If you have no egg left, just use a little more milk.  Place eclairs in the oven and bake for 15 minutes.
5. Lower the oven temperature to 375F and continue to bake for 10 minutes.  The pastry should be light and crispy and dark in colour.  Turn off the oven, then remove eclairs from oven.   With a small knife, pierce each end of each pastry, return to the oven to dry out for about 30 minutes.

COFFEE CREAM FILLING

1 cup homogenized milk

1 tbsp instant coffee granules

3 egg yolks

1/4 cup granulated sugar

2 tbsp cornstarch

1/2 tsp pure vanilla extract

Pinch of salt

1/4 cup whipping cream

1. In a saucepan, bring milk and coffee to a boil.  Remove from heat.  Whisk egg yolks with sugar until thick and light.  Whisk in the cornstarch, vanilla and salt, then gradually whisk in 1/3 of the coffee milk mixture.
2. Return mixture to the saucepan, then place over medium heat and continue to cook, whisking continuously.  Mixture will thicken and come to a boil.  Cook another minute, whisking all the time.
3. Pour into a bowl and cover the surface with plastic wrap, pressing the plastic onto the coffee cream.  Poke a few holes into the plastic with a knife and let cool.  Refrigerate.
4. Whip the cream until stiff.  Whisk cold coffee filling, then fold in whipping cream.  Refrigerate until ready to use.

COFFEE ICING

1/2 cup icing sugar, sifted

1 tbsp cold strong coffee

1. Place icing sugar in a small bowl and add enough coffee to make a thick smooth icing.
2. To assemble:  with a serrated knife, cut eclairs in half. Using a small knife, ice the top halves of the eclairs with coffee icing.  Spoon the chilled coffee cream into the bottom halves of the eclairs.  Top with the iced tops and serve.

Makes 8 to 10 eclairs.

Yellow Pepper Sauce for Grilled Scallops or Fish

This sauce has a beautiful vibrant colour and a great flavour that makes it delicious with grilled scallops or fish.  Change it up with different coloured peppers if you wish.  From Food and Drink 2003

3 tbsp olive oil
1 small onion, diced
2 yellow peppers, seeded and sliced
1 clove garlic, smashed
1 sprig of fresh thyme
1 cup vegetable stock
1/4 cup whipping cream (or use milk for a thinner sauce)
1 tsp granulated sugar
Salt and Freshly ground pepper
20 fresh large sea scallops

1. Heat 2 tbsp of oil in a saucepan,  add the onion and cook gently until soft, about 5 minutes.  Add the peppers, garlic and thyme, cook for another 5 minutes.
2. Add the stock and bring to a boil, reduce the heat and simmer 20 minutes or until the peppers are very soft.
3. Remove the thyme and puree the pepper mixture.  Return to a clean pan adding the cream and sugar.  Bring to a boil, check the seasoning, then simmer t minutes.
4. Season the scallops.  Add the remaining oil to a very hot frying pan and sear the scallops 2 minutes on the first side.  Turn and cook another minute or until just opaque in the centre.  Divide the sauce between 4 warmed plates and top with the scallops.

Brandy Alexander

This is apparently a traditional Christmas Eve drink - I think I just found a new tradition.

1 1/2 oz brandy
1/2 oz white creme de cacao
2 oz 10% cream

GARNISH
freshly grated nutmeg

Shake brandy, creme de cacao and cream with ice and strain into a cocktail glass.  Grate nutmeg on top.

Elegant Rolled Lasagna with Veal and Cheese

Preparation Time:  40 minutes
Cooking Time:  20 minutes
Bking time:  55 minutes
Makes:  8 to 12 servings

12 lasagna noodles, about 1/2 (500g) pkg (not oven-ready noodles)
1 tbsp olive oil
1 lb (500g) lean ground veal or ground chicken
2 crushed garlic cloves
3 tbsp butter
4 shallots, finely chopped, or 2 crushed garlic cloves
1/3 cup all purpose flour
1 cup dry white wine
3 cups half and half cream
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp freshly ground nutmeg
1 cup freshly grated Parmesan cheese
475 g container ricotta cheese
2 cups spaghetti or pasta sauce
1 cup grated mozzarella or mild provolone cheese

1. Preheat oven to 350F.  To cook lasagna noodles, place a large pot of salted water over high heat. When boiling, add noodles and cook, uncovered, stirring occasionally, until al dente.  Check recommended cooking times on package, noodles usually take about 12 to 14 minutes.  Drain noodles and immediately rinse under cold water.  Lay drained wet pasta in a single layer on a piece of waxed paper.  Cover with another piece of waxed paper and let stand at room temperature.
2. Meanwhile, heat oil in large frying pan set over medium high heat.  Crumble in meat and sprinkle with garlic.  Saute just until meat loses its pink colour, about 5 minutes.  Stir often with a fork to keep meat separated.  Remove from heat and set aside.
3. To make cream sauce, melt butter in a large saucepan set over medium heat.  Add shallots and cook, stirring often, until soft, about 2 minutes.  Add flour and stir constantly until mixture bubbles, about 2 minutes.  Then gradually stir in wine, cream, salt, pepper and nutmeg.  Stir frequently until mixture thickens and boils, about 8 minutes.  Remove from heat and stir in 1/2 cup Parmesan.
4. Then, stir ricotta cheese with remaining 1/2 cup Parmesan and 1 cup hot cream sauce until evenly blended.  Mix in cooked veal.  Taste and add more salt, pepper and nutmeg, if you wish.  Spread spaghetti sauce in bottom of a 9 x 13 inch baking dish.  Spread each noodle with about 1/3 cup meat and cheese mixture.  Roll up and place noodle rolls, seam side down, in baking dish.  Repeat with remaining noodles.  If any veal mixture remains, dab over top of rolls in dish.  Rolls will not completely fill dish.
5. Pour cream sauce over pasta rolls.  Sprinkle with mozzarella cheese.  Bake, uncovered, in centre of preheated oven until rolls are hot and cheese is golden, about 55 minutes.  Serve with a tossed green salad.

Chocolate Pecan Torte

Chocolate and Pecans - you can't go wrong.  This works well with toasted almonds if you want something different.

For cake layers:

2 ½ cups pecans (about 10 oz)

2 tbsp all purpose flour

½ tsp salt

½ tsp baking powder

1 tbsp fresh orange juice

4 large eggs

1 cup sugar

for filling:

½ cup well chilled heavy cream

1 tsp finely grated fresh orange zest

for frosting

6 oz semisweet chocolate

½ cup sour cream

Preheat oven to 350F and butter two 8 by 2 inch round cake pans.  Line each pan with a round of wax paper and butter paper.

Make cake layers:

In a food processor pulse 2 cups pecans with flour, salt and baking powder until finely ground (do not pulse to a paste).  Transfer mixture to a bowl and stir in orange juice.  Separate eggs and in a large bowl with an electric mixer beat yolks until pale yellow.  Gradually add sugar, beating until thick and pale, and fold in pecan mixture gently but thoroughly.  In another bowl with cleaned beaters beat whites until they hold stiff peaks.  Stir about one fourth whites into pecan mixture to lighten and fold in remaining whites gently but thoroughly.

Divide batter between cake pans and bake in middle of oven 25 minutes, or until cakes pull away from sides of pans.  Cool cake layers in pans on a rack 10 minutes and invert onto rack to cool completely.  Carefully remove wax paper from bottoms of cake layers.

While cake layers are cooling on a baking sheet toast remaining ½ cup pecans until fragrant and a shade darker, about 8 minutes.  Cool nuts and chop.

Make filling

In a medium bowl with cleaned beaters beat cream with zest until it just holds stiff peaks.

Arrange 1 cake layer top side up on a serving plate and spread filling evenly onto layer.  Put remaining layer, bottom side up on filling.

Butterscotch Pudding

This is truly decadent!

1 ¼ cups heavy cream

¾ stick (6 tbsp) unsalted butter

1 ½ cups packed dark brown sugar

2 ¼ cups whole milk

4 large egg yolks

¼ cup cornstarch

1/8 tsp salt

Accompaniment: whipped cream sprinkled with freshly grated nutmeg

In saucepan heat cream over moderately low heat until warm.  While cream is heating, in a 3 quart heavy saucepan melt butter over moderate heat and stir in brown sugar.  Cook sugar mixture, stirring occasionally, until mixture is bubbling all over and appears smooth, about 5 minutes.  Carefully add warm cream (mixture will bubble and steam) and cook over moderately low heat, stirring, until sugar mixture is dissolved, about 1 minute.  Remove pan from heat.

In a large metal bowl or top of a double boiler whisk together milk, yolks, cornstarch, and salt.  Add warm butterscotch mixture in a slow stream, whisking constantly, and set bowl or top of double boiler over a saucepan of simmering water.  Cook pudding, whisking constantly, 10 minutes, or until it begins to thicken.  Cover bowl or top of double boiler and cook pudding, whisking occasionally, 10 minutes more.

Remove bowl or top of double boiler from pan and cool pudding 5 minutes, whisking occasionally.  Divide hot pudding among six 1 cup ramekins or other heatproof dishes.

Brown Sugar Pecan Ice Cream

All I can say is DECADENT!

2 cups pecans

1 cup packed light brown sugar

1 tbsp cornstarch

1/8 tsp salt

3 large eggs

2 cups whole milk

2 tsp vanilla

2 cups well chilled heavy cream

Preheat oven to 350F.

In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant and a shade darker, 5 to 6 minutes.  Cool pecans and finely chop.

In a bowl combine well brown sugar, cornstarch, and salt and whisk in eggs until combined.  In a 2 ½ to 3 quart heavy saucepan bring milk just to a boil.  Add hot milk to egg mixture in a slow stream, whisking and pour into pan.  Bring custard to a boil over moderate heat, whisking constantly, and boil, whisking 1 minute.  Stir in vanilla.  Custard will appear curdled.

Chill custard until cold and stir in cream.  Freeze custard in batches if necessary in an ice cream maker.  Transfer ice cream to a large bowl and stir in pecans.  Transfer ice cream to an airtight container and put in freezer to harden.

All Purpose Truffles

Anyone who knows me knows that I am a huge chocolate lover.  I really should have posted these for Christmas because that is when I usually make them.  However work interceded and I didn't have the time to make them.  I will post this recipe though because Valentines day is coming up and really do you need an excuse to make truffles?

Consider this a base recipe, add flavourings (rum, triple sec, toasted almonds, whatever) to it to customize.   I find melting a bit of chocolate and drizzling over the finished ones makes for a simple but pleasing finish.

FILLING

½ cup Whipping Cream

2 tbsp unsalted butter

1 tbsp corn syrup

1 tbsp rum, orange, raspberry or coffee flavoured liqueur

8 oz semi sweet, bittersweet or milk chocolate, melted

COATING

12 oz semisweet or bittersweet chocolate

2 cups sifted unsweetened cocoa powder

In non aluminum pan, stir together cream, butter syrup, and liqueur, if using; bring to simmer over low heat.  Remove from heat and let cool for 5 minutes.  In medium bowl, combine chocolate and cream mixture; beat until smooth.  Let cool for two to three hours at room temperature, until mixture reaches about 80F on a candy or instant read thermometer.

In bowl, using electric mixer, beat chocolate mixture on medium until thick and smooth.  Spoon mixture into pastry bag fitted with ½ inch plain tube; pipe ¾ inch balls onto parchment paper or foil lined baking sheets.  Or using teaspoon shape chocolate mixture into balls.  Chill for at least one hour.

Coating;  In heatproof bowl set over hot water, melt chocolate; remove and let cool to about 90F on candy or instant read thermometer.  Using fork, submerge truffle in warm chocolate to coat.  Remove with fork, scraping excess chocolate on to side of bowl; roll in cocoa powder to coat.  Repeat with remaining truffles.  When firm roll truffles, several at a time in strainer, with waxed paper below to catch excess cocoa.  Store truffles in tin or plastic container with tight fitting lid and keep at cool room temperature for up to one week.  Makes 35 to 50 truffles depending on size.

Brownie-Peanut Butter Ice Cream

This is a favourite of mine!  It has a rich flavour and the brownie and peanut butter is divine!  I had to make this in two batches as my ice cream maker is smaller than the one used in this recipe, but that didn't seem to make a difference.  Make sure you cool the mixture well before putting it in the ice cream maker or it won't freeze nicely.

2 cups sugar
2 cups light cream
2 cups whipping cream
6 well beaten eggs
4 cups milk
2 tbsp vanilla
2 cups crumbled brownies
1 cup chopped salted peanuts
1 cup peanut butter

In a heavy large saucepan combine the sugar, light cream, and whipping cream.  Cook and stir over medium heat till the sugar dissolves.  Stir about half the hot mixture into the beaten eggs.  Return all of the mixture to the saucepan.  Cook and stir about 5 minutes more or till the mixture is slightly thickened and coats a metal spoon.  Cool; stir in milk and vanilla.  Cover and chill (chilling the mixture speeds freezing). Pour the mixture into a 5 quart ice cream freezer.  Freeze according to manufacturer's directions.  Remove the dasher; stir in the crumbled brownies, chopped peanuts, and peanut butter before ripening the ice cream.  Makes about 3 1/2 quarts.

Oscartini

As the name suggests, decadent - perfect for the season!

1 1/2 oz Godiva Chocolate Liqueur

1 oz creme de cacao

1/2 oz peppermint schnapps

1/2 oz vodka

2 1/2 oz half and half cream

Garnish

Chocolate truffle

Fill a cocktail shaker with ice.  Add the ingredients and shake until chilled.  Strain into a chilled cocktail glass.  Serve with a chocolate truffle.

Makes 1 cocktail