Almond Layer Cake with Sour Cherries

 This is a very Danish cake, Cherry, Almond, sponge cake and cream make is rich but not too sweet.

SOUR CHERRIES
1 jar (796 mL) sour pitted cherries
in light syrup, drained and liquid reserved
1 tbsp (15 mL) cornstarch
3/4 cup (175 mL) granulated sugar
1/2 small cinnamon stick
1/2 vanilla bean, seeds scraped and reserved

SPONGE
1 1/4 cups (310 mL) unsalted butter, plus more for greasing
1/2 cup (125 mL) whole milk
1 1/2 tsp (7 mL) almond extract
2  3/4 cups (675 mL) all-purpose flour, plus more for dusting
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
4 eggs
1 1/2 cups (375 mL) granulated sugar
1/2 vanilla bean, seeds scraped

TO FINISH
1 carton (500 mL) 35% cream
3 tbsp (45 mL) icing sugar
2 tsp (10 mL) skim milk powder (optional)
1/4 cup (60 mL) toasted sliced almonds

1. For the cherries, combine 1 tbsp (15 mL) reserved cherry syrup with cornstarch in a small bowl. Set aside. Combine 1 cup (250 mL) reserved cherry syrup with drained cherries, 3/4 cup (175 mL) granulated sugar, cinnamon stick and vanilla bean pod and seeds in a medium saucepan. Bring to a boil over medium-high heat, then reduce to medium-low and simmer, stirring occasionally, until cherries are deeply red and wrinkled, and syrup has lightly reduced about 25 minutes. Stir cornstarch mixture, then add to cherries. Increase heat to medium and cook, stirring constantly, until thickened, 1 to 2 minutes more. Scrape into a bowl and refrigerate, covered, until completely cool, 2 hours. Discard cinnamon stick and vanilla bean before using.

2. For the sponge, arrange the oven rack at the centre of the oven. Preheat to 350°F (177°C). Lightly butter three 8-inch (2 L) metal cake pans. Line bottoms with parchment paper. Dust with flour. Set aside.

3. In a medium saucepan, melt 1 1/4 cups (310 mL) butter with milk over medium heat. Remove from heat and stir in almond extract. Let cool to room temperature, 15 minutes.

4. In a medium bowl, whisk together flour, baking powder and salt. Using a stand mixer fitted with the whisk attachment, beat eggs with 1 1/2 cups (375 mL) sugar and seeds from 1/2 a vanilla bean on medium-high speed until pale and thick, 5 to 6 minutes. Stir cooled butter mixture, then add to egg mixture on lowest speed, just until combined. Add flour mixture on lowest speed, just until no streaks remain and a shiny batter forms. Gently scrape batter into prepared pans; smooth tops lightly.

5. Bake in the centre of the oven until cakes are springy to the touch, 26 to 28 minutes. Transfer to a wire rack and let cool completely in pans, 1 hour.

6. To finish, in a large bowl, whisk cream with icing sugar and skimmed milk powder, if using, until soft peaks form. Turn cakes out onto rack; remove parchment. Trim tops. Set 1 cake on a cake plate. Fill a piping bag fitted with a round tip with some cream. Pipe a circular line of cream just inside the outer edge of the cake to create a barrier to hold cherries in place. Fill centre with half of the cherries, evenly spreading to cream edge. Stack with another cake and repeat with whipped cream and remaining cherries. Stack with final cake and spread remaining cream all around top and sides to cover. Sprinkle perimeter of cake with toasted almonds. Chill until ready to serve.

Serves 6 to 8

Gingerbread Cake

 

This is from Food and Drink Magazine, I made it out of season so I did not turn it into a tree, but the icing here is wonderful.  The Earl Grey infusion is really delicate and tastes wonderful

GINGERBREAD CAKE

1 cup (250 mL) hot strongly brewed
Earl Grey tea
2 tsp (10 mL) baking soda
2 cups (500 mL) all-purpose flour
­1/2 cup (125 mL) whole wheat flour
1 tbsp (15 mL) ground ginger
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) each ground nutmeg and salt
1 tsp (5 mL) baking powder
1/2 cup (125 mL or 1 stick) butter, softened
3/4 cup (175 mL) packed light brown sugar
3/4 cup (175 mL) fancy or cooking molasses
2 eggs, lightly beaten

EARL GREY BUTTERCREAM
­1/4 cup (60 mL) whipping cream
1 bag Earl Grey tea
1 1/2 cups (375 mL or 3 sticks) butter, softened
1 cup (250 mL) mascarpone, room temperature
­1/4 tsp (1 mL) salt
1/2 tsp (2 mL) vanilla extract
2 cups (500 mL) sifted icing sugar
1/4 cup (60 mL) sprinkles

1. For the cake, preheat the oven to 350°F (177°C). Butter and flour sides of a 9 x 13-inch (23 x 33 ­cm) baking dish. Line bottom with parchment paper.

2. Combine tea and baking soda in a bowl. In ­a separate large bowl, whisk together both flours, ginger, cinnamon, nutmeg, salt and baking powder. Set both mixtures aside.

3. Using an electric mixer at medium-high speed, beat butter and sugar together until light and fluffy, about 5 minutes. Reduce speed to low and beat in molasses, baking soda mixture and flour mixture. Add eggs and beat to incorporate. Scrape into prepared pan, level and bake on centre rack until tester comes out clean, 30 to 35 minutes. Let cool on a rack.

4. Remove cake to a board. Using a straight edge and a serrated knife, cut into desired tree shape using the full length of cake (reserve trimmings). Cut in half horizontally through the centre to form 2 equal layers; set aside.

5. For the buttercream, in a small pan, heat cream until steaming. Tear open tea bag and tip contents into the cream. Remove from heat, cover and let stand until cooled to room temperature.

6. Without straining, add cream mixture to a­ large mixing bowl along with butter, mascarpone and salt. Beat with an electric mixer on medium-high until fluffy, about 5 minutes. Beat in vanilla. Reduce speed to medium and add icing sugar, 1/4 cup (60 mL) at a time.

7. Arrange the bottom layer of cake on a platter; spread or pipe about one-third of buttercream overtop. Place the second cake layer overtop and, using another one-third of buttercream, spread or decoratively pipe top of the cake (use remaining buttercream to dress trimmings). Decorate with sprinkles and serve.

Serves 8 to 12

Shrimp and Tofu Sesame Noodles

Loved this quick and easy dinner. Lots of flavour and a nice healthy choice.  For the natural peanut butter I used Adams Natural Peanut Butter and I thought it was perfect!  I got this recipe from Food and Drink Magazine Holiday 2021

 1 pkg (454 g) extra-firm tofu

2 small bok choy
1/2 pkg (454 g) frozen large shrimp, thawed and peeled, about 12 shrimp
Generous pinches salt

SAUCE
1/4 cup (60 mL) smooth natural peanut butter
1/4 cup (60 mL) soy sauce
2 tbsp (30 mL) tahini
3 tbsp (45 mL) brown sugar
2 tbsp (30 mL) rice wine vinegar
2 garlic cloves, finely chopped
1 tbsp (15 mL) sesame oil
2 to 3 tbsp (30 to 45 mL) vegetable oil
1 garlic clove, finely chopped
1 pkg (454 g) dried udon or spaghetti

TOPPINGS
3 green onions, thinly sliced diagonally
Chilli oil or chilli-garlic sauce (optional)

1. Drain tofu. Wrap in a clean kitchen towel. Set a can from your pantry or a heavy pan on top. Cut each bok choy into quarters. Pat shrimp dry and season with salt.

2. Bring a large pot of water to a boil.

3. Meanwhile, prepare the sauce by whisking peanut butter with soy sauce, tahini, sugar, vinegar, 2 chopped garlic cloves and sesame oil in a large bowl. Thin to desired consistency by whisking in warm water, 1 tbsp (15 mL) at a time.

4. Cut tofu horizontally into 3 long, wide pieces. Cut pieces in half crosswise, then slice each piece in half diagonally for 12 triangles in total. Set a large nonstick frying pan over medium-high heat. Coat with 2 tbsp (30 mL) oil. Swirl to coat. Add tofu. Cook until golden, 2 to 3 minutes per side. Add to sauce.

5. Set the pan back over heat. Coat with a little more oil, if needed. Add bok choy. Sprinkle with pinch salt. Cook, stirring frequently until softened slightly, 1 to 2 minutes. Turn onto a plate.

6. Set the pan over heat. Coat with a little more oil, if needed. Add shrimp and 1 chopped garlic clove to the pan. Cook until shrimp turns pink and is cooked through (but not overcooked— it’s a fine line), 1 to 2 minutes per side. Add to plate with bok choy.

7. Meanwhile, cook udon following package directions. Scoop 1/2 cup (125 mL) cooking water and set aside. Drain udon well and add to sauce with tofu. Toss to coat. Thin sauce slightly with cooking water, adding 1 tbsp (15 mL) at a time, until sauce reaches desired texture. Divide among plates or bowls. Top with bok choy and shrimp. Sprinkle with green onions. Stir in chilli oil, if you like.

Makes 4 servings

Orange Beer Spice Cake

I got this from Food and Drink Magazine, Holiday 2021.  I did use a regular pilsner beer instead of a stout and I thought it was still quite good.  

 SPICE CAKE

1 cup + 1 tbsp (250 + 15 mL) unsalted butter, melted, divided
2 cups + 1 tbsp (500 + 15 mL) all-purpose flour, divided
2 tsp (10 mL) baking powder
1 tbsp (15 mL) ground ginger
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground cardamom
1/2 tsp (2 mL) salt
3/4 cup (175 mL) packed light brown sugar
3 large eggs
1 cup (250 mL) stout
1 cup (250 mL) molasses
1 tbsp (15 mL) finely grated fresh ginger
1/4 cup (60 mL) chopped mixed candied peel
1/4 cup (60 mL) chopped crystallized ginger 
2 cups (500 mL) full-fat Greek yogurt for serving

ORANGE PEEL GARNISH
2 large navel oranges, about 1 1/2 lbs (680 g)
Water as needed
3/4 cup (175 mL) granulated sugar

1. Preheat oven to 350°F (177°C) and place rack in middle of oven.

2. For cake, line bottom of a 9-inch (23 cm) springform pan with parchment paper, and butter and flour sides using 1 tbsp (15 mL) each butter and flour.

3. Sift remaining flour, baking powder, ginger, cinnamon, cardamom and salt. Set aside.

4. In a stand mixer fitted with a paddle attachment, combine brown sugar and eggs. Beat on medium speed until well-incorporated, about 2 minutes. Add remaining melted butter and beat for 1 minute. Add stout, molasses and fresh ginger. Mix until thoroughly combined.

5. Turn mixer off and add dry ingredients. Turn mixer on low and mix until combined, scraping down bowl if necessary. Stop machine. Stir in candied peel and crystallized ginger by hand.

6. Pour batter into prepared pan. Bake, rotating pan at halfway point, until a skewer inserted into centre comes out clean, 50 to 60 minutes.

7. Cool 10 minutes, then remove ring of springform pan. Cool for 1 hour on a cooling rack.

8. While cake is baking, make the orange peel garnish. Using a vegetable peeler, remove peel from oranges in long strips. Using a paring knife, trim off and discard any white pith. Set aside.

9. Juice oranges, strain and set aside.

10. Place peel in a small saucepan and cover with 3 cups (750 mL) cold water. Bring to a vigorous boil on high heat, then drain. Rinse peel and repeat process.

11. Place peel back into saucepan with sugar. Place juice in a measuring cup. Add enough water to make 1 cup (250 mL). Add to saucepan. Bring to a boil over high heat and reduce to maintain very gentle simmer—it should barely bubble. Cook, stirring occasionally, until reduced by 1/3 and contents of pan measure 1 cup (250 mL), about 30 minutes. Remove from heat and cool to room temperature before glazing cake.

12. Brush cake generously with orange syrup, then garnish with candied orange strips. Serve with Greek yogurt and any remaining syrup.

Serves 8 to 10

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Chai Tea White Russian

 I enjoyed this different take on a White Russian.  I just used Liptons Chai Tea in a bag but Davids Tea has some nice varieties that could work well.

CHAI VODKA

1 cup vodka

1/4 cup quality loose leaf chai tea

COCKTAIL

1 1/2 oz Chai Vodka

1/2 oz coffee flavoured liqueur (I used Kahlua)

1 oz half and half cream 

Cinnamon stick

1.  For the Chai Vodka, to a measuring cup, add vodka and chai tea.  Stir.  Let stand for minimum 2 hours, then strain.  Set aside until ready to use.

2.  For the cocktail, pour Chai Vodka and coffee liqueur into an old fashioned glass filled with ice.  Stir to combine.  Top with cream.  Garnish with cinnamon stick.

Makes 1 drink

Chocolate Chunk and Orange Cookies

We all know that orange and chocolate go together, why have I never put that together in a cookie before?

1/2 cup unsalted butter, room temperature

1/2 cup packed light brown sugar

1/2 cup turbinado sugar

1 egg, room temperature

1 tsp pure Vanilla Extract

1 1/2 cups all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp fine salt

170 g good quality chocolate preferably dark, roughly chopped

1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars until smooth, about 2 minutes. Add egg, followed by vanilla extract. Beat until combined.

2. Sift in flour, baking powder, baking soda and salt. Add orange zest. Mix on low speed until the dough comes together. Fold in chocolate until evenly distributed.

3. Shape dough into a ball and wrap in plastic wrap. Chill for a minimum of 2 hours or, for best results, overnight.

4. When ready to bake, preheat the oven to 350°F (177°C). Line 2 baking sheets with parchment paper.

5. Divide dough into 16 rounds and transfer to prepared baking sheets. Press to flatten and top with pinch flaked salt.

6. Bake in the top and bottom thirds of the oven, switching sheets halfway through until edges are golden brown, about 10 minutes. Remove from oven and let cool slightly before serving.

Makes 16 large cookies

Clementine Orange Moscow Mule

 The fresh squeezed juice made this fantastic!

1 1/2 oz vodka

1/2 oz grand marnier

3 oz freshly squeezed clementine orange juice

juice of 1/2 lime

3 oz ginger beer

- Pour vodka, Grand Mariner, orange juice and lime juice into a copper mug filled with ice

- Top with ginger beer and stir.

Cranberry Gin Smash

 Cranberry and gin go suprisingly well together!

3 fresh mint leaves, torn 

1 tsp granulated sugar

1 1/2 oz dry gin

ice

1 tbsp frozen cranberries

2 oz cranberry juice

sparkling water

- to a cocktail glass, add 3 mint leaves, sugar and gin.  Use a muddler to release flavour of fresh mint.

- Fill glass with ice and frozen cranberries.  Add cranberry juiced top with a splash of sparkling water.  

makes 1 drink

Festive Rum Cream

 This is a great drink for a holiday get together.  I used milk instead of cream to make it a bit lighter but go for the cream if you want a little more decadence.

1 cup spiced rum

1 cup sweetened condensed milk

1/2 cup milk or cream

1 tsp allspice

1/2 cup chilled coffee

2 tbsp chocolate sauce

1/2 tsp vanilla extract

1 cinnamon stick

Add all ingredients to a large mason jar, close lid and shake well to mix.  It will keep well in the fridge for up to 2 weeks.

Makes about 5 servings