Creamsicle Egg Nog

A fun twist to a classic

Blend thoroughly:

2 oz vanilla vodka
1 cup good quality orange juice
1 fresh egg
2 tbsp cream

Serve over ice

Makes 2 servings or one really big one!

Baked Maple French Toast with Apple Topping

I used our own maple syrup and apples for this and it was wonderful!

6 thick slices of good quality bread ( I like egg bread or Italian)
4 eggs
1 3/4 cup milk
1/4 cup maple syrup
1 tsp vanilla
1/2 tsp cinnamon

Apple Topping
1/4 cup packed brown sugar
3 apples peeled and sliced
Pinch cinnamon
1 tbsp butter

Arrange bread in a single layer in buttered 13 x 9 inch baking dish, trimming if necessary. In a large bowl whisk eggs, milk, maple syrup, vanilla and cinnamon. Pour evenly over bread. Cover several hours or overnight.

Bake uncovered in375 F oven for 40 to 45 minutes or until puffed in centre.

Apple Topping: About 10 minutes before end of baking heat large skillet over medium high heat, add brown sugar and water, stirring until mixture comes to a simmer. Add apples and cinnamon, cook stirring constantly with spatula turning Apple slices over until tender but still firm. Stir in butter until melted and serve over French toast.

Maple Creme Brûlée

Creamy and smooth with a wonderful maple flavour

2 cups whipping cream
1/2 cup maple syrup
2 eggs
2 egg yolks
1 tbsp vanilla
1/4 cup brown sugar

In small saucepan heat cream and maple syrup over medium heat just until small bubbles appear around edges.  Remove from heat.

In bowl whisk eggs, egg yolks and vanilla until well blended.  Gradually add hot cream mixture whisking until blended.

Divide among 6 ramekins. Set in shallow pan and fill pan with water halfway up sides of ramekins.

Bake in 350 f oven for 30 to 35 minutes or until edges are set. Remove from water and let cool on rack. Refrigerate for 3 hours or more.

Just before serving place ramekins on rimmed tray. Sprinkle with brown sugar. Broil close to heat source until sugar melts and browns.

Spiced Maple Sling

The unique flavour of Ungava Gin really accents this cocktail.

2oz Ungava
3/4 oz maple syrup
1/2 oz Collingwood Whiskey
1 oz freshly squeezed lemon juice
1 dash Angostura bitters
2 oz soda water
Freshly grated nutmeg for garnishing

Add ingredients except soda and nutmeg to a shaker. Fill 3/4 with ice. Shake until chilled. Strain into a chilled Collins glass filled with ice. Top with soda. Stir and garnish with nutmeg.

Maple Candied Sweet Potatoes

A great side dish for Thanksgiving or Christmas.

6 Sweet Potatoes, peeled and quartered
1 cup white cranberry juice
2/3 cup maple syrup
2 tbsp butter

In large pot, cover potatoes with water. Bring to a boil; reduce heat and simmer about 15 minutes or until almost tender. Drain in large colander, let cool enough to handle. Slice each piece in half and place in greased 9 x 13 inch baking dish.

In small saucepan combine cranberry juice, maple syrup and butter; bring to a boil. Pour over potatoes; bake in 325 F oven for 1 1/2 hours turning and basting occasionally.

Frozen White Chocolate Mousse with Chocolate Sauce and Fresh Berries

This simple but elegant dessert should please all ages.  Use the best chocolate you are able to find and whatever berry is seasonal.

4 oz white chocolate, chopped
1 cup whipping cream
2 eggs, separated
1/2 tsp pure vanilla extract
1/4 tsp cardamom
2 tbsp granulated sugar

Chocolate sauce
Fresh Berries

• Line a 9x5 inch loaf pan with plastic wrap, overhanging the edges.  Place in freezer.
• Heat a small saucepan with water until hot but not boiling.  Place a small bowl containing white chocolate over hot water being carful not to let the bottom of bowl touch water. 
• Slowly let white chocolate melt, stirring occasionally.  Remove from heat when melted.
• Beat whipping cream until soft peaks form.  Stir half into melted chocolate along with lightly stirred egg yolks, vanilla and cardamom.  When combined, fold in remaining whipped cream.
• Using clean beaters, beat egg whites until soft peaks form.  Then slowly add sugar, beating until thick and glossy.
• Fold half of egg whites into chocolate mixture until just combined.  Then fold in remaining whites.  Turn into chilled and lined loaf pan and smooth.  Place another piece of plastic wrap directly on surface and place in freezer for 7 to 8 hours or overnight.  Mousse keeps well in freezer for a week or more.
• Serve with chocolate sauce and berries.

Tahini Swirl Brownies

I was somewhat suspect about this recipe but the flavour combination really works!  Give it a try and let me know what you think.

8 oz semi sweet chocolate
1/2 cup unsalted butter
2 tbsp sesame oil
3 eggs
1/4 tsp sea salt
1 cup sugar
1/4 cup cocoa powder
1 tsp vanilla extract
1 1/4 cup flour

3/4 cup room temperature tahini, well stirred
1/2 tsp flaky sea salt

• Preheat oven to 350F.
• On low heat on the stovetop or in the microwave, melt together the semi sweet chocolate and butter.  They’ll seem like oil and water at first but will come together and look nice and shiny.  Stir in sesame oil and set aside.  To a large bowl, add eggs, beat until good and frothy, then stir in salt, sugar, cocoa powder, vanilla and then cooled melted chocolate and butter.  Stir in flour while making sure there are no lumps.
• Grease an 8 inch cake pan, then pour in the batter.  Drop spoonfuls of stirred tahini on top of batter then pull through and swirl with the tip of a knife.  Place on the middle rack in a preheated oven for 30 minutes or until a toothpick poked in the middle comes out clean. Sprinkle with salt and slice into 16 squares.

Serves 10 to 12

Pan Fried Fish with Apple Maple Compote

Use any mild flavoured fish for this recipe.

Compote:

4 cups chopped Apples - I used MacIntosh (from our tree - they are the best!)
1/2 cup water
1/3 cup Maple Syrup
1/2 tsp ground nutmeg
2 tbsp minced fresh parsley

Fish
4 fillets approx 175 g each
3 tbsp all purpose flour
1 tbsp minced fresh parsley
1 tsp paprika
1/4 tsp each salt and pepper
1 tbsp vegetable oil
2 tbsp maple syrup

1.  Compote:  in medium saucepan, combine apples, water, maple syrup and nutmeg.  Bring mixture to boil; reduce heat and simmer until apples are tender and sauce is thickened, about 15 minutes.  Stir in parsley and set aside.
2.  Fish:  In shallow dish, whisk flour, parsley, paprika, salt and pepper.  Press fish fillets into flour mixture, turning to coat both sides, shake off excess.
3.  In large nonstick skillet (or cast iron) heat oil over medium high heat, cook fish, turning once, until flesh flakes easy with fork, about 8 minutes.  In last 2 minutes of cooking brush maple syrup over top of each fillet.  Remove fish to plate; serve with compote.

Lemon Basil Green Beans

A tasty combination!

500 g green beans, trimmed
1 Tbsp butter
1 1/2 tsp grated lemon rind
1/8 tsp pepper
1/4 tsp salt
1/4 cup fresh basil, thinly sliced

Bring a large pot of water to a boil. Cook green beans until barely tender. Drain into a colander and rinse with cold water.

Return pot to medium heat and add butter. Once butter is melted add green beans, lemon rind, salt and pepper, stir to coat. Remove from heat. Toss with basil and serve.

Chicken-Tahini Satay with Spicy Black Sesame Brittle

This is from Food and Drink Magazine Winter 2018.  I loved the flavour of tahini with the chicken, it is a really good match.  For the brittle I switched the black sesame seed for regular ones that were readily available at the grocery store.  This recipe can be BBQ’d instead of broiled if you wish.

Tahini is similar to peanut butter in that it’s a nutty-tasting savoury base for a delicious sauce. And that’s what we did with this Asian-inspired chicken satay appetizer. To add some crunch and—let’s face it—drama, we also made a sweet and spicy black sesame crumble to up the wow factor.

CHICKEN
¼ cup (60 mL) soy sauce
2 tbsp (30 mL) rice vinegar
4 boneless, skinless chicken breasts, about
6 oz (175 g) each, 1½ lbs (750 g) in total, each breast cut into 4 long even strips

SESAME BRITTLE
¾ cup (175 mL) sugar
1 tbsp (15 mL) water
½ cup (125 mL) toasted black sesame seeds (available at Asian grocers)
½ tsp (2 mL) red pepper flakes
Pinch of sea salt

SATAY SAUCE
¼ cup (60 mL) tahini, well stirred
2 tsp (10 mL) soy sauce
2 tsp (10 mL) rice vinegar
¼ cup (60 mL) warm water
16 wooden or bamboo skewers, soaked for 1 hour
2 green onions, thinly sliced

1. In a medium bowl, stir together soy sauce and rice vinegar. Add chicken and marinate for 30 minutes.

2. To make sesame brittle, line a baking sheet with parchment paper. Combine sugar and water in a small saucepan over medium heat. Cook until it comes to a steady boil, stirring carefully and constantly with a wooden spoon until it turns golden (just over 300°F/150°C on a candy thermometer). Remove from heat and immediately stir in toasted black sesames, red pepper flakes and salt, then very carefully pour onto the prepared baking sheet, spreading it out evenly with the back of the wooden spoon. Cool for 20 minutes, then break into small shards. Put some shards in a Ziploc bag and gently pound with a rolling pin to make finer shards. The rest can be stored in an airtight container for up to 2 weeks. (Though it’s a tasty treat, so likely won’t last the night.)

3. For satay sauce, in a small bowl, combine tahini, soy sauce, rice vinegar and water. Stir together until smooth. Set aside.

4. Skewer marinated chicken onto soaked skewers (1 strip per skewer), through the length of the pieces. Broil chicken in the top third of the oven for 2 to 3 minutes each side, or until juices run clear. May also be barbecued on medium-high heat if desired.

5. Lay out cooked chicken skewers on a platter and drizzle with satay sauce. Sprinkle with a handful of black sesame brittle and sliced green onion. Serve at once.

Serves 6 to 8

Maple, Garlic and Onion Dressing

really nice on a salad or added to a chicken dish. You need to try this!

3/4 cup Avocado oil
4 cloves garlic, separated into cloves and peeled
1/3 cup Apple cider vinegar
1/4 cup maple syrup
2 tsp coarse Dijon mustard
1/4 tsp each salt and pepper

In large skillet heat 2 tsp oil over medium heat. Add garlic and onion, reduce heat to low and cook,stirring occasionally until very tender, about 25 minutes.  Cool.

Scrape into blender along with oil, vinegar, maple syrup, salt, pepper and mustard. Blend until smooth. Cover and refrigerate for up to a week.

Southern Pecan Pie

This is a simple and delicious pecan pie recipe. If you have time use a homemade crust, otherwise a frozen one will do.

3 eggs

1/3 cup sugar 

Pinch salt

1 cup corn syrup 

1/3 cup melted butter 

1 cup pecan halves

9 inch unbaked pastry shell

Preheat oven to 350f. Beat eggs thoroughly with sugar. Add salt, corn syrup and melted butter; mix well. Add pecans; stir. Pour into unbaked pastry shell. Bake in oven for 45 to 50 minutes or until a knife inserted halfway between the outside and centre of the filling comes out clean; cool. Serve with vanilla ice cream.

Red Carpet Sizzle

A lovely light cocktail just right for company.

To a pitcher, add 8 oz white cranberry juice, 4 oz lemon juice, 16 oz passion fruit juice and 2 cups strawberries, sliced.  Refrigerate to chill.  Before serving add one 750 ml bottle sparkling wine and stir to mix.  Pour into flutes, distributing fruit.

Wild Rice Apple Salad

3/4 cup wild rice
1/4 cup Basmati Rice
1/3 cup Sunflower Oil
3 tbsp Cider Vinegar
1 tbsp Liquid Honey
2 tsp Maple Dijon Mustard
1/4 tsp salt
1/4 cup minced red onion
1 large Apple diced
1 1/2 cups thinly sliced celery
2/3 cup diced cheddar
1/4 cup dried cranberries
1/4 cup roasted salted sunflower seeds

1.  In a saucepan of boiling salted water cover and cook rice until tender and most of the rice is split, 30 to 44 minutes. Drain and let cool.
2.  In a large bowl whisk oil, vinegar, honey, mustard and salt; stir in red onion and rice, let stand 5 minutes.  Fold in Apple,  celery, cheese, cranberries and sunflower seeds, tossing to coat

Impossible Pie

4 eggs
1 cup sugar
1/4 tsp salt
2 cups milk
1 tsp vanilla
1/4 cup melted butter
1/2 cup flour
1/2 tsp baking powder
1 cup slivered almonds

Place all ingredients in a bowl and whisk until well blended.  Pour into 10 inch Pur pan. Bake at 360 f for 1 hour. When done, crust is on bottom, custard in middle and almonds on the top.

Ginger, Almond and Garlic Broccoli

Ginger and garlic livens up this broccoli dish! I use a cast iron skillet for this dish.

1 tbsp olive oil
1 tbsp sesame oil
2 tbsp finely sliced peeled fresh ginger
2 tbsp slivered almonds
2 garlic cloves, thinly sliced
1 bunch broccoli, cut into 1 inch florets, stems peeled and cut into 1/4 inch thick slices
1/4 cup chicken broth
1 tbsp soy sauce
1 tbsp white wine vinegar

1. Heat oil in skillet over medium high heat.  Cook ginger, almonds and garlic in oil about 3 minutes, until golden.  Transfer mixture to a paper towel to drain.
2. Add broccoli to skillet and cook until crisp tender, about 5 minutes.  Stir in chicken broth, soy sauce, and vinegar.  Bring to a boil and cook until liquid is almost evaporated.  Toss the broccoli with ginger mixture before serving.

Red Wine Potatoes

Use a medium potato for this recipe, something with a firm skin.  For a nice vegetarian dish sprinkle with feta or goat cheese while still hot, otherwise serve with a roast of your choice.  Based on a recipe from Food and Drink Magazine

1.125 kg medium size potatoes, skin on
1/4 cup olive oil
1 tbsp coriander
1 cup dry red wine
1 tsp salt
1/2 tsp freshly ground pepper
1/2 cup chopped fresh herbs such as thyme, basil, parsley or fresh coriander

• Using smooth side of a kitchen mallet, crack the potatoes so there are cracks, but potato is still fully intact.
• Heat oil in a large deep frying pan over medium heat.  Add potatoes in a single layer.  Turn potatoes for 20 to 25 minutes or until golden brown on all sides.
• Sprinkle with coriander, cook 1 to 2 minutes or until fragrant.  Pour over wine and sprinkle with salt and pepper; cover.
• Reduce heat so potatoes simmer for 20 to 30 minutes or until much of the wine has evaporated and potatoes are tender when pierced.
• Pile potatoes into serving dish; sprinkle with herbs.  Pour pan juices into a deep small dish.  Use a tine spoon to drizzle just a bit over each potato when split open.

Makes 4 to 6 servings.

Danish Potatoes

Who knew I have been doing these wrong! Well maybe not wrong but my version of this recipe was to mix brown sugar with butter and fry with small potatoes until they caramelize.  This has been a constant for our holiday dinners and I always thought that was the only way to do it.  I found this in Food and Drink Magazine and absolutely love it.  Use good quality, fresh mini potatoes.

750 g very small thin skinned potatoes
3 tbsp granulated sugar
2 tbsp unsalted butter
2 tbsp water
Coarse salt

• Boil potatoes in water to cover for 8 to 10 minutes until they are not quite cooked and offer some resistance when poked with a skewer.  Drain, rinse under cold running water and cool.
• Add sugar to a saute pan large enough to later hold potatoes easily in lamas a single layer My cast iron works great for this.  Cook sugar over high heat until just melting.  Reduce heat to medium high, add butter and stir for a minute to incorporate.  Slowly add water while stirring constantly.
• Add potatoes; turn to coat with sugar mixture.  Continue cooking for 8 to 10 minutes, stirring and lifting potatoes constantly, until a rich deeply coloured caramel glaze forms on each potato.  Turn into a warmed dish; lightly sprinkle with pinches of salt.  Serve right away with chicken, lamb or pork.

Makes 4 to 6 servings.

Really Gooey Butter Tarts

In honour of todays Butter Tart Festival in Midland, Ontario today here is a recipe for your own butter tarts. I used the No Fail Pastry from this blog.  I am a no raisins in my butter tart person so I just used 3 to 4 full pecans per tart for this.  You could add the raisins, or used chopped walnuts or put in raspberries…experiment and have fun! I mad a mistake and didn’t line the tart tins with parchment paper - this makes it very hard to get the tarts out without breaking the pastry….next time I will line them.

3 cups all purpose flour
1 1/2 tsp salt
1/2 cup cold unsalted butter, cut in 8 pieces
1/2 cup cold vegetable shortening, cut in 8 pieces
1/3 cup cold water
2 tbsp white vinegar

1. Ina bowl, combine flour and salt.  With a pastry blender or fingers, cut in butter and vegetable shortening until mixture resembles bread crumbs.
2. Combine water and vinegar and sprinkle over flour mixture a little at a time tossing together with a fork until the pastry is moist enough to hold its shape when a little piece is pressed between the fingers.
3. Gather pastry into a ball - it should not feel sticky.
4. Flour the counter or pastry board lightly.  With a floured rolling pin, roll the pastry out into a rectangle approximately 8 x 12 inches.  Fold the pastry into thirds like a letter.  Turn the dough so the open edges face you and roll out into a rectangle again.  Repeat this procedure again.  Cover dough with plastic wrap and chill one hour.
5. For smaller pies, use half the dough, larger ones need two thirds or all of it.  Freeze any remaining dough for another occasion.  Dough should bee rolled 1/4 inch thick

1 cup corn syrup

2/3 cup brown sugar

2 eggs, lightly beaten

1/4 cup butter

1/4 tsp salt

2/3 chopped nuts

1/2 tsp vanilla

1/ cup raisins

Line tarts tins with pastry.  Mix corn syrup and brown sugar in saucepan.  Cook gently for 5 minutes; cool slightly.  Pour over beaten eggs slowly - otherwise it will cook the eggs.  Beat continuously, adding butter and salt.  Put nuts and raisins - or whatever you are filling your tarts with in the tarts and pour the filling over to make the shells 2/3 full.  Bake 10 minutes in 450 F oven; reduce heat to 350F and bake until set, about 15 to 20 minutes.

Campfire Coffee

Served warm or over ice this is a great campfire coffee.

To a thermos add 12 oz Kahlua, 4 cups coffee, 4 oz chocolate syrup and a dash of your favourite hot sauce or a pinch of cayenne. Stir to mix. Serve in cups topped with whipped cream.

Tri Colour “Pasta” and Chicken Meatballs

I have been cutting down a lot on pasta and breads lately.  I won’t eliminate them, but I don’t indulge as much as I used to. Here is a great recipe from Food and Drink Magazine that replaces the pasta with veggies.  I don’t have a spiralizer so I just cut them up as fine as I could and it worked well.  The homemade sauce was really nice but if you are short of time you could replace it with your favourite canned variety.

TOMATO SAUCE
2 tbsp (30 mL) olive oil
4 garlic cloves, minced
2 cans (each 794 g) plum tomatoes, drained and chopped
½ cup (125 mL) dry red wine
1 tsp (5 mL) dried oregano
2 bay leaves
1 tsp (5 mL) sugar
½ tsp (2 mL) salt
½ tsp (2 mL) red pepper flakes

CHICKEN MEATBALLS
1 tbsp (15 mL) olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 lb (500 g) lean ground chicken
½ cup (125 mL) bread crumbs
Pinch of chili flakes
1 egg, beaten
½ tsp (2 mL) salt
Fresh cracked pepper to taste

TRI-COLOUR “NOODLES”
2 large carrots
2 large Yukon gold potatoes
1 broccoli stem (reserve florets for a steamed vegetable side dish)
2 tbsp (30 mL) olive oil

GARNISH
¼ cup (60 mL) fresh basil leaves, shredded
¼ cup (60 mL) freshly grated Parmesan

1. For tomato sauce, in a medium saucepan over medium-low heat, add the oil and garlic and sauté for 2 minutes, making sure garlic doesn’t burn. Add remaining ingredients and simmer over medium-low heat for an hour, uncovered, stirring every so often. Taste and adjust seasoning if need be. Purée with an immersion blender if a smoother sauce is desired.

2. Preheat oven to 350°F (180°C).

3. For meatballs, in a small pan, heat olive oil and cook finely chopped onion and garlic until soft and translucent. Tip into a bowl and cool. Meanwhile, mix together ground chicken with bread crumbs, chili flakes, egg, salt and pepper. Add cooled onion-garlic mixture. Wet hands and form mixture into 14 to 16 meatballs. Line a baking sheet with parchment paper and evenly space meatballs on sheet. Bake in preheated oven for 20 minutes or until fully cooked.

4. Wash and peel carrots, potato and broccoli stem and trim all ends to make flat. Place onto the spiralizer glider, making sure the centre of the vegetable is aligned with the circular centre blade. Push the glider towards the front blades as you turn the handle and watch as your spiralized veggies materialize. Keep a bowl nearby to collect “noodles” and clean out the pulp and cores as you go. Toss spiralized vegetables with 2 tbsp (30 mL) olive oil.

5. In a large skillet over medium heat, cook vegetables in several batches until tender, about 5 to 7 minutes. Toss with sauce in pan. Serve with meatballs and top with shredded basil and Parmesan.

Serves 4 to 6

Pistachio and Raspberry Financiers

These elegant little desserts are from Food and Drink magazine Winter 2017.  

Classic little tea cakes topped with a rich white chocolate cream… And one bite is all you need. Well, there will be plenty if you insist on more than one bite.I used a mini muffin tin. The batter and white chocolate cream should be prepared a day in advance, with baking, whipping and decorating all done on the day of serving.

FINANCIERS
¼ cup (60 mL) unsalted butter
1 cup (250 mL) icing sugar
⅓ cup (80 mL) unsalted pistachios
¼ cup plus 1 tbsp (75 mL) all-purpose flour
¼ tsp (1 mL) baking powder
3 large egg whites
About 1 cup (250 mL) frozen raspberries

WHITE CHOCOLATE CREAM
4 oz (125 g) white chocolate, chopped into small pieces
1 cup (250 mL) whipping cream

Fresh raspberries, pistachios and white chocolate shavings for garnish

1. Melt the butter in a small saucepan over medium-low heat and continue cooking until the butter foams, turns golden brown and has a nut-like fragrance. Remove from heat and cool to lukewarm.

2. Place the icing sugar and pistachios in the bowl of a food processor fitted with the metal blade and process until the nuts are very finely ground.

3. In a medium bowl, whisk together the flour and baking powder, then add the icing-sugar-ground- nut mixture and whisk to combine.

4. In a small bowl, whisk the egg whites until they are foamy. Make a well in the centre of the dry ingredients and fold in the egg whites and brown butter. Cover the mixture and chill overnight.

5. For the white chocolate cream, place the chopped white chocolate in a medium bowl and the cream in a saucepan. Bring the cream to a boil and pour over the chocolate. Allow the mixture to sit for 1 minute, then stir with a rubber spatula until the mixture is smooth. Chill overnight.

6. Preheat the oven to 325°F (160°C).

7. If using a mini muffin tin, lightly grease and flour the moulds. If using a Silpat mould, place it on a baking sheet. Fill each cavity about three-quarters full with the batter. Insert a frozen raspberry into each mould.

8. Bake for 30 to 35 minutes or until slightly mounded on top and golden brown around the edges. Cool on a wire rack then remove from mould. (The financiers are best the day they are made, but can be stored in a sealed container, at room temperature, for up to 1 day.)

9. In the bowl of an electric mixer fitted with the whisk attachment, beat the white chocolate cream to stiff peaks. Transfer to a piping bag fitted with a star tip and pipe a decorative mound onto each financier. Garnish with a fresh raspberry, ½ a pistachio nut and white chocolate shavings.

Makes about 25 mini Financiers

Salt and Vinegar Russets

If you are going to have potato with dinner, you should be making this one!  Russets are best for this recipe but if they aren’t available use what you have. From Food and Drink Magazine Autumn 2016.

1.125 kg russet potatoes, about 4 large
1/4 cup olive oil
3 large garlic cloves, crushed but intact
1 tbsp salt
1/3 cup malt vinegar
coarse salt

• Scrub potatoes and prick in several places with a skewer.  Arrange in a a circle in microwave; microwave 10 minutes, turning once. or until a skewer can be easily inserted but encounters some resistance.  Cool until able to handle.
• Cut potatoes lengthwise so the halves are as flat as possible.   Using a sharp knife, score about 1/2 inch deep in a criss cross pattern about the same distance apart.  Do not slash skins.  Place in a glass or ceramic dish just large enough to hold them in a single layer. (do not use a metal pan).
• Microwave olive oil and garlic for 25 to 30 seconds or until hot.  In another container, add salt to vinegar; microwave 20 seconds or until hot.  Stir to dissolve salt; then mix oil and vinegar together.
• Lightly brush oil and vinegar mixture over potato slits.  Grill over low to moderate barbecue heat, starting skin side down for 5 minutes.  Brush slits again; immediately return to grill slit side down.  Grill another five minutes.  Continue brushing slits with more oil mixture as needed for another 5 minutes or until potatoes are golden brown.  Brush again before serving.
• Sprinkle potatoes with pinches of coarse salt.  SErve right away with grilled steaks, chops or chicken.  

Chicken Tostadas

This is a delicious way to use up leftovers. We just got a Traeger smoker grill and I had some leftover smoked chicken breast. Tostadas are usually on a crunchy tortilla but I decided on a soft one. Here is what I put together but feel free to substitute and experiment.

5 soft tortilla shells
2 cooked chicken breasts cut into smaller pieces
1 1/4 cups salsa
Chipotle smoked bbq sauce
Hot pickled peppers
3/4 cup sour cream
1 avocado
1 cup shredded cheddar cheese

Preheat oven to 400 f. Toast tortilla shells until just crisp. Divide salsa between shells and top with about a tbsp of the bbq sauce. Arrange chicken, sour cream, hot peppers and avocado on top. Finish with cheddar cheese. Pop back in the oven until heated through and cheese has melted, about 5 to 10 minutes. Enjoy and get ready to make seconds

Five-Spice Turkey Cutlets with Sichuan Noodle Salad

A new way to have turkey,  or chicken if you prefer.  I really enjoyed this noodle salad with broccoli.  From Food and Drink Magazine Autumn 2016

NOODLE SALAD
2 cloves garlic, finely grated on rasp
1 tbsp (15 mL) finely grated ginger
2 tbsp (30 mL) tahini paste
2 tbsp (30 mL) smooth peanut butter (not natural)
1 tbsp (15 mL) light brown sugar, packed
¼ cup (60 mL) soy sauce
3 tbsp (45 mL) rice vinegar
1 tbsp (15 mL) sriracha sauce, or to taste
3 tbsp (45 mL) sesame oil, divided
1 bunch broccoli
12 oz (375 g) fresh chow mein noodles
2 green onions, thinly sliced

TURKEY CUTLETS
1½ lbs (750 g) boneless skinless turkey breast, sliced ½ inch (1 cm) thick
1 tbsp (15 mL) salt
1 tsp (5 mL) Chinese five-spice powder
Vegetable oil for brushing

1 tbsp (15 mL) toasted sesame seeds
1 hot red chili pepper, thinly sliced
1 cup (250 mL) loosely packed cilantro leaves

1 For the noodle salad, whisk garlic, ginger, tahini, peanut butter and brown sugar in a mixing bowl. Gradually whisk in soy sauce, vinegar, sriracha and 2 tbsp (30 mL) sesame oil until emulsified. Set aside.

2 Cut the broccoli into small florets. Peel stems and cut into julienne. Cover and refrigerate stems.

3 Bring a large pot of salted water to a boil. Add broccoli florets. Cook until al dente, 2 minutes. Transfer with a slotted spoon to a bowl of ice water. Cool, drain and dry on paper towel.

4 In the same pot of water, cook noodles according to instructions on package—they should only take a few minutes. Drain in colander. Run cold water over noodles, tossing with tongs, until cool. Drain again. Transfer noodles to a large mixing bowl and toss with remaining 1 tbsp (15 mL) sesame oil.

5 Add broccoli florets, stems, green onions and enough dressing to generously coat. Mix and refrigerate until ready to serve.

6 Preheat barbecue to high.

7 Place turkey cutlets on baking tray. Mix salt and five-spice powder in small bowl. Season turkey cutlets to taste with mixture. Brush lightly with vegetable oil.

8 Clean and oil barbecue grate. Grill turkey until cooked through, 2 minutes per side. Sprinkle salad with sesame seeds, chili and cilantro. Serve with turkey cutlets.

Summer Peach Cake

This is much better with fresh fruit but if it is out of season canned will suffice.

2 cups sliced or dices peaches (or plums)
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground allspice
1 egg
1/4 cup firmly packed brown sugar
1/2 cup oil
3/4 cup buttermilk
1 1/2 vanilla extract
Icing sugar

• Grease an 8 inch square baking pan; dust lightly with flour.  Slice peaches, then set them aside.  In a bowl, combine flour, baking powder, baking soda, salt and spices.  In a second bowl, beat egg and sugar.  Add oil, vanilla and buttermilk.  Stir in flour mixture.  Fold in peaches.
• Pour battre into prepared pan.  Bake for 45 minutes in 350 oven.  When cake shrinks from the sides of the pan, you can remove it.  Finish cooling the cake on a rack.  Serve this delicious dessert with a dusting of icing sugar and a scoop of ice cream.  

Cucumber, Mango and Black Bean Salad

Love this refreshing salad!  Good as a side or a meal on its own.

1 seedless cucumber, washed and cut into 1/2 inch dice
1/2 medium mango, cut into 1/2 inch dice
1/2 cup canned black beans, drained and rinsed
2 tbsp fresh lime juice
2 tbsp orange juice
1 tbsp finely chopped fresh cilantro
1/2 tsp salt
1 Jalapeño pepper, seeded and finely chopped (optional)

• In a large bowl, toss cucumber, mango and black beans.
• For dressing:  In a small bowl, mix lime and orange juices, cilantro, salt and pepper.  Pour over cucumber mixture and toss well.  Let stand 10 minutes for flavours to blend.

Roasted Squash Salad with Maple Apple Cider Vinegar

I love roasted squash so trying this recipe from Food and Drink magazine was an obvious choice.  I changed around a few things to suit my tastes like changing the arugula salad to a spring mix.  The big surprise for me was the amazing taste of the sweet and sour reduction of the syrup and vinegar.  I am a big fan of this.

1 medium size acorn squash, washed
1 tbsp olive oil
salt to taste
1/4 tsp chili flakes
1/2 cup maple syrup
1/2 cup apple cider vinegar
1 clamshell (142 g) spring salad mix
1 small apple, cored and very thinly sliced
1 cup extra smooth ricotta cheese
1/2 cup shelled, salted pistachios, roughly chopped
Salt and pepper to taste

1. Preheat oven to 400 F.  Line a baking sheet with aluminum foil.
2. Slice squash in half lengthwise, seed and stem it, then cut each half into 1/2 inch wedges.  Place on baking sheet and toss with oil, salt and chili flakes.  Roast for about 25 minutes, flipping halfway through, until squash wedges are slightly browned.  Set aside to cool.
3. In a small pot over medium heat, combine maple syrup and vinegar.  Let reduce down to a thin syrup, about 10 to 15 minutes.  Set aside to cool.
4. When you are ready to serve, lay out a base of salad, layer on roasted squash and apple slices, then small spoonfuls of ricotta dotted about.  Drizzle with syrup, sprinkle with pistachios and season generously with salt and pepper.

Serves 4 to 6

Dinner Rolls

These rolls get brushed with some olive oil at the end giving them a wonderful light crispy texture.

2 cups hot water
1/2 cup light olive oil, plus 2 tbsp for brushing
1/3 cup white sugar
2 tsp salt
1/2 cup cold water
2 pkgs active dry yeast
6 cups all purpose flour
2 eggs

• In large bowl, stir 1/2 cup olive oil in hot water. Stir in sugar and salt.   Add cold water and yeast.  Stir to dissolve yeast.
• Add 3 cups of flour, and mix.  Beat in eggs one at a time and remaining flour.  Mix, cover bowl with plastic wrap and let rise in warm location until dough doubles in size, around 1 hour.
• Punch down; with greased hands, make 60 walnut size balls of dough and place 30 in each of 2 greased 9 x 13 inch baking dishes.  Cover and let rise until doubled in size, around 30 minutes
• Bake in a preheated 325 F oven for 30 minutes, or until fluffy, cooked through and pale golden on bottom.  brush tops of rolls with remaining olive oil while hot.

Strawberry Swirl Angel Food Cake

A light and sweet dessert.  A great recipe from Food and Drink Magazine Winter 2017.

STRAWBERRY FILLING
1 cup (250 mL) diced strawberries
1 tbsp (15 mL) sugar
½ tsp (2 mL) lemon juice

ANGEL FOOD CAKE
½ cup (125 mL) sifted cake flour
½ cup (125 mL) sugar, divided
4 large egg whites, at room temperature
¼ tsp (1 mL) cream of tartar
Pinch salt
½ tsp (2 mL) vanilla
⅛ tsp (0.5 mL) almond extract

MERINGUE GARNISH
3½ tbsp (52 mL) sugar
3 tbsp (45 mL) icing sugar plus more for dusting
2 egg whites, at room temperature
Fresh edible flower petals

1. For the strawberry filling, place the diced strawberries and sugar in a small saucepan and place over low-medium heat. Cook the strawberries until they are soft and most of the liquid has evaporated. Remove from heat, add the lemon juice and purée the mixture with an immersion blender or in a small food processor. Cool to room temperature. (The purée can be made up to 2 days ahead and refrigerated. Bring to room temperature before using.) 

2. For the cakes, place the oven rack in the middle position and preheat the oven to 325°F (160°C). Have ready a mould for individual angel food cakes, or place six 6-oz (175-mL) ramekins on a baking sheet. 

3. Whisk together the flour and ¼ cup (60 mL) of the sugar; set aside. 

4. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat the egg whites at medium speed just until broken up and beginning to froth. Add the cream of tartar and salt and continue beating at medium speed until the whites form soft mounds. In a slow, steady stream, gradually beat in the remaining ¼ cup (60 mL) sugar. Continue beating just until the whites form soft, shiny peaks. The peak should fall over when the whisk is lifted and turned upside down. Add the vanilla and almond extract and beat just until blended. 

5. Sift one-third of the flour-and-sugar mixture into the whites, gently folding together using a large rubber spatula. Repeat with the remaining flour and sugar in 2 additions. 

6. Transfer the batter to a large piping bag fitted with a ½-inch (1-cm) round tip. Fill the cake tins, or ramekins, half full, making sure the batter is covering the bottom and is right up against the sides (This will prevent air pockets). Top with 1 tbsp (15 mL) of the strawberry purée, and using a knife, swirl the purée into the batter. Pipe the remaining batter, filling each mould or ramekin almost to the top. 

7. Bake the cakes until golden brown and the top springs back when lightly pressed, about 20 to 22 minutes. 

8. Remove from oven and invert immediately over a cake rack, allowing the cakes to cool upside down. 

9. To remove the cakes from the ramekins, run a knife around the edges. (If using angel food cake moulds, use a toothpick to loosen the cake from the centre of the mould.) Place the cakes bottom-side up. The cakes should be baked the day of serving. 

10. For the meringue garnish, place the oven rack in the middle position and preheat the oven to 175°F (80°C). Line a baking sheet with parchment paper and set aside. 

11. Combine 1 tbsp (15 mL) of the granulated sugar with the 3 tbsp (45 mL) of icing sugar; set aside. 

12. Place 1 egg white in a medium bowl and, using a hand-held electric mixer, beat the egg white until frothy. Add the remaining 2½ tbsp (37 mL) sugar gradually and continue beating to stiff, glossy peaks, and until the meringue no longer feels grainy to the touch. Using a rubber spatula, gently but thoroughly fold in the icing sugar mixture. Transfer the meringue to the parchment-lined baking sheet and, using an off-set metal spatula, spread it very thinly into a rough rectangle about 9 x 12-inches (23 x 30-cm). 

13. Bake the meringue for 1 hour until dry. Remove from oven and cool. 

14. Whisk the second egg white just to break it up. Using a small brush or your fingertip, coat the back of edible flower petals with a thin layer of egg white and place them on the baked meringue. Return the meringue to the oven and bake for another 15 minutes. Cool on a wire rack, break into large pieces, and store in an airtight container until serving. (The meringue can be stored at room temperature for 1 week.) 

15. To serve, dust the top of the cakes lightly with icing sugar. Serve with unsweetened whipped cream (or vanilla or strawberry ice cream) and shards of baked meringue.

Makes 4 to 6 cakes depending on the type of pan used

Spinach Salad with Goat Cheese and Beets

Heart healthy and delicious!

625 g fresh beets
1 tbsp balsamic vinegar (use the best you can buy)
1 1/2 tsp honey
1 1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper
1/4 cup olive oil
5 cups fresh baby spinach
60 g fresh goat cheese, crumbled
1/2 cup pistachios

• Scrub beets and trim tops.  Place in pot and cover with water.  Bring to boil.  Reduce heat, cover and simmer 30 to 60 minutes or until tender.
• Remove beets from water and cool.  Peel beets and cut into small pieces.
• In small bowl, whisk vinegar, honey, mustard, salt and pepper.  Slowly whisk in oil until blended.
• Place spinach in salad bowl.  Drizzle with dressing; toss to coat.  Top with beets, coat cheese and pistachios.  Sprinkle with additional pepper if desired.

Milk Chocolate Tart

This recipe comes child approved!  But then who doesn’t love chocolate.  Be careful with the chocolate you pick as this will have an impact on the final product.  Milk chocolate works best for my family but you could change it to a dark chocolate and finish with some raspberries for a more adult version.  Adapted from Food and Drink Holiday 2015 recipe.

CHOCOLATE TART PASTRY
1¼ cups (310 mL) all-purpose flour
¼ cup plus 1 tbsp (75 mL) cocoa powder
½ cup (125 mL) unsalted butter, at room temperature
½ cup (125 mL) sugar
1 egg yolk
2 tbsp (30 mL) whipping cream

MILK CHOCOLATE GANACHE
10 oz (300 g) milk chocolate
4 oz (125 g) bittersweet chocolate
Scant 1⅓ cups (330 mL) whipping cream
½ cup (125 mL) whipping cream, plus sugar to taste, for garnish

1 For the chocolate pastry, sift together the flour and cocoa powder and set aside.

2 In a mixer, using the paddle attachment, cream together the butter and sugar. Separately combine the egg yolk and whipping cream and add to the butter mixture, beating to combine. On low speed, add the reserved flour mixture and mix just until the dough comes together. Form into a flat disc, wrap in plastic wrap, and refrigerate for 2 hours.

3 On a lightly floured surface, roll the dough to fit a 9-inch (23-cm) fluted tart pan with removable bottom. Prick the bottom with a fork. Place the tart shell in the freezer for 20 minutes or until firm.

4 Centre the rack in the oven and preheat to 350°F (180°C).

5 Line the whole interior of the pastry shell with foil and fill with baking beans or pie weights. Bake for 20 minutes or until the edges of the pastry are dry and set. Remove the beans and foil and continue baking another 20 minutes. Remove from oven, transfer to a wire rack, and cool completely.

6 Chop the milk chocolate and bittersweet chocolate finely; place in a medium bowl.

7 Pour the cream into a small saucepan and bring to a boil. Pour the hot cream over the chocolate and allow it to sit for 1 minute. Using a rubber spatula, gently stir the mixture from the centre outwards until the mixture is smooth. Try not to incorporate any air bubbles.

8 Immediately pour the mixture through a fine sieve, into the cooled tart shell. Allow the tart to set at room temperature, about 4 hours. (For a faster setting time, the tart can be placed in the fridge but it will lose its sheen.)

9 Just before serving, beat ½ cup (125 mL) whipping cream with sugar to taste and pipe a border around the edge of the tart. Alternatively, mound cream in centre of tart or serve with a dollop of cream on the side.

Serves 10

Spiked Egg Nog

If you haven’t had enough egg nog here is a recipe now that it isn’t in the grocery store anymore.  I used PJ’s cream liquor for this but Baileys or Carolans works just as well

1 1/2 oz PJ’s Cream Liquor
1 full egg
3 oz milk
Pumpkin Pie Spice

Add all ingredients into a shaker with ice and shake vigorously.  Strain into glass and sprinkle with pumpkin pie spice.  Garnish with a cinnamon stick and enjoy.

Cool Cucumber Collins

This drink is definitely worth the work.  Refreshing and tart it is the perfect cool down for when the warmer days arrive.

Fill a highball glass three quarters full with ice.  Add 1 1/2 oz gin or vodka and 1 basil leaf, torn.  Top with 3 oz club soda.  Add 1/4 cup Cucumber Ice and a crack of black pepper.  Garnish with a basil leaf.

CUCUMBER ICE
Peel 1 cucumber and chop into pieces.  Put into a blender and puree.  Pour through a sieve to collect cucumber juice in a bowl, pressing down to extract as much juice as possible.  To the bowl, add 2 oz lime juice and 1 oz simple syrup.  Stir to mix.  Pour into a flat tray to freeze.  After 30 minutes remove the tray and use a fork to break up the mixture into a slush.  Place back in the freezer until ready to use.

SIMPLE SYRUP
Combine equal parts sugar and water in a pot.  Over medium high heat boil until sugar is dissolved.  Cool.

Almond Tarts

These turned out really well.  I love anything almond and these tarts fit the bill!

FILLING
8 tbsp butter
8 tbsp sugar
2 eggs
2 tbsp almond flour
1 tsp almond flavouring

Strawberry or raspberry jam

PASTRY
2 cups all purpose flour
3/4 tsp salt
1 cup shortening, cut into 1 inch pieces

• Line tart tins with plain pastry.  Place small quantity of jam or jelly in the bottom of each.  Top with filling.  Fill to level, sealing each over jam or jelly in order that they will not boil over.  Bake at 375 F for 12 to 15 minutes.  
• FILLING: Mix with electric beater in order given
• PASTRY:  Mix flour and salt.  Blend in shortening with a pastry blender until consistency of crumbs.  Gradually add 4 tbsp ice water; mix thoroughly.  Divide in 2 halves.  Roll each separately on floured board with rolling pin.  Cut with round cookie cutter and work into tart tins.

Watermelon Sunshine

It might be winter outside, but crank up the heat, put on some summer tunes and make this summery cocktail.  From Food and Drink Magazine

In a cocktail shaker filled with ice, add 1½ oz rum, ½ oz lime juice, ½ oz Simple Syrup (recipe follows), ½ cup (125 mL) diced fresh watermelon and 10 mint leaves, torn. Shake very hard and strain into a wine glass filled with ice. Top with 2 tbsp (30 mL) Strawberry Sorbet (recipe follows) and garnish with a strawberry and watermelon skewer.

Makes 1 drink

SIMPLE SYRUP

Combine equal parts sugar and boiling water; stir until sugar has dissolved. Store in fridge until chilled.

STRAWBERRY SORBET

In a saucepan, add ½ cup (125 mL) sugar and ½ cup (125 mL) water, bring to a boil, stirring, and then remove from heat. Allow to cool. To a blender, add 3 cups (750 mL) fresh strawberries, hulled and chopped, the sugar water mixture and 1 to 2 tbsp (15 to 30 mL) lemon juice. Blend until puréed. Cover and refrigerate until chilled. Pour into an ice cream machine and follow manufacturer’s directions.

Orange Flavoured Shortbreads

My daughter really enjoyed these delicately flavoured cookies.  She also enjoyed the decorating aspect :) Our decorating didn’t come out as nicely as I hoped, but she had a great time doing it and that is what matters.

3/4 cup unsalted butter
1/2 cup icing sugar
1/4 tsp salt
Grated zest of one small orange
1 1/2 cups all purpose flour
1 cup royal icing mix
2 tbsp orange juice
Decorative sugars

• In a medium bowl combine butter and icing sugar.  Using an electric mixer, beat until fluffy, about 5 minutes.  Mix in salt and orange zest.  Stir in flour.  Bring dough together and divide in 2; flatten slightly and wrap in plastic wrap.  Refrigerate for 30 minutes.
• Working with 1 portion of dough at a time, roll out 1/4 inch thick on a lightly floured surface.  Using small to medium size cutters, cut into desired shapes, re-rolling and cutting scraps.  Place 1 inch apart on a parchment lined baking sheet.  Repeat with remaining portion of dough.  Chill for 30 minutes
• Preheat oven to 325 F
• Bake for 13 to 15 minutes or until lightly golden at edges, rotating halfway through if using 2 pans.  Cool on pans on racks until firm.  Transfer cookies to rack to cool completely.
• To decorate, combine royal icing mix and orange juice in a small bowl and beat to combine (if find a hand mixer does this beautifully). Using a piping bag and small round tip, decorate as desired.  While icing is still wet, sprinkle with desired decorative sugar.  Let dry completely before handling or stacking.

Hibiscus Tea Cocktail

This is really more of a summer cocktail but after dealing with -25 to -33 temperatures for the last two weeks I decided I needed to tast summer.

Brew 1 cup Hibiscus Tea and let cool.  Add to iced cup with lemon juice freshly squeezed from 1/2 lemon, 1 oz gin, a drop of grenadine and top with sparkling water. Add raspberries and blueberries. Enjoy

Orange Croquembouche

This is a fun and elegant dessert.  The orange accents really enhance this dessert

PASTRY CREAM

1 cup (250 mL) milk
¼ cup (60 mL) sugar
½ vanilla bean
Finely grated rind of 1 orange
2 tbsp (30 mL) cornstarch
3 egg yolks
2½ tbsp (37 mL) unsalted butter
1 tsp (5 mL) grated orange peel
¼ cup (60 mL) whipping cream

CHOUX PASTRY

¼ cup (60 mL) milk
¼ cup (60 mL) water
¼ cup (60 mL) unsalted butter, cut into pieces
½ tsp (2 mL) sugar
¼ tsp (1 mL) salt
½ cup (125 mL) all-purpose flour
2 eggs

ORANGE CARAMEL

Rind of 2 oranges
1½ cups (375 mL) sugar
½ cup (125 mL) water
¼ cup (60 mL) light corn syrup
¼ cup (60 mL) unsalted pistachio nuts, finely chopped, for garnish

1.  For the pastry cream, combine the milk and half the sugar in a small saucepan. Split the vanilla bean in half and scrape the black seeds into the milk. Add the pod and the grated orange rind. Place the pot over medium heat. 

2.  Meanwhile, in a medium bowl, combine the remaining sugar, cornstarch and egg yolks, and whisk until smooth. 

3.  When the milk mixture comes to a boil, add it to the yolk mixture, whisking until smooth. Strain back into the saucepan and place over medium heat. Cook, whisking constantly until the mixture boils and thickens. Remove from heat and whisk in the butter, followed by the orange peel. Transfer the pastry cream to a medium bowl, cover the surface directly with plastic wrap and chill completely. Place the whipping cream in a separate bowl and reserve in the fridge. 

4. Centre the oven rack and preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside. 

5. For pastry, in a medium saucepan, combine the milk, water, butter, sugar and salt. Place over low heat until the butter is fully melted. Raise the heat and bring the mixture to a full boil. Remove from heat and add the flour all at once. Stir immediately with a wooden spoon until the flour is fully incorporated. Place the pan back on medium heat and cook, stirring all the while, for 1 to 2 minutes. The mixture is ready when it congeals in a lump and begins to stick to the bottom of the pan. 

6. Remove from heat and transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Mix the dough on medium speed for about 30 seconds to release some of the steam. Add the eggs 1 at a time, mixing until incorporated. 

7. Transfer the dough to a pastry bag fitted with a ½-inch (1-cm) round tip. Pipe mounds of dough about 11/8 inches (3 cm) in diameter, spacing them about 1 inch (2.5 cm) apart. You should have 40 to 42 in all. 

8. Dip a fork in cold water and press down gently on the top of each mound of dough. 

9. Place in the oven and bake until the puffs rise and begin to brown, about 16 to 18 minutes. Lower the oven temperature to 325°F (160°C) and continue baking until the puffs are completely dry and golden brown, about 20 to 25 minutes. For extra crispness, poke a small hole in the bottom of each puff with the point of a small paring knife. Return to the oven for another 10 minutes. Cool on a wire rack. 

10. For the orange caramel, remove the rind of 2 oranges (the orange part only) with a sharp paring knife (or a serrated peeler). You should have strips about ¼ inch (5 mm) wide. Bring a small pot of water to a boil and add the strips of orange rind. Simmer for 1 minute, then strain, discarding the water. 

11. Place the sugar in a small saucepan. Add the ½ cup (125 mL) water carefully so no sugar crystals adhere to the sides of the pan. Add the corn syrup. Place the pan over medium heat and place a lid or heatproof bowl over top. Bring the sugar mixture to a boil. Once all the sugar is dissolved, remove the lid. Add the orange rind and reduce the heat to a simmer. Continue simmering the orange peel for 10 minutes or until the peel is tender and translucent. Using a fork, transfer the peel to a parchment-lined sheet. 

12. Increase the heat to medium and continue boiling the syrup until it turns a light golden brown, about 325°F (160°C) on a candy thermometer. Remove the pan from the heat and dip into a bowl of cold water for a couple of seconds. 

13. Using tongs, dip the top of 1 puff into the caramel and place, top-side down, on a Silpat baking sheet, or a baking sheet lined with parchment paper. Dip the top and the side of a second puff into the caramel and place upside down, attaching it to the first puff. Continue with 2 more puffs, making 4 in all. Continue with remaining puffs, creating 10 servings in all. If the caramel becomes too stiff before all the puffs have been dipped, place the pot back over low heat and warm the caramel gently just to liquefy. 

14. Beat the ¼ cup (60 mL) of chilled whipping cream to stiff peaks. Gently whisk the cooled pastry cream just to soften it slightly and fold in the whipped cream. 

15. Transfer the cream to a piping bag fitted with a ¼-inch (5-mm) plain tip. Fill each puff with the cream, then turn over carefully so the individual puffs remain intact and are caramel-side up. 

16. For the spun sugar garnish, re-heat the caramel syrup just until it is fluid, but slightly thick. Dip a fork in the syrup and wave it quickly back and forth over a parchment-lined baking sheet to create thin sugar strands. If the strands are not forming, cool the syrup a little more. If the strands are very thick and lumpy, re-heat the syrup slightly. Continue dipping the fork in the syrup and “spinning” the sugar. Gather the strands together and place over the eclairs. The eclairs can be refrigerated for up to 4 hours before serving.  I made a traditional pyramid but they can be served individually as well

Serves 10