Gingerbread Crusted Mile High Coconut Cream Pie

 This is one of my favourite recipes, not too sweet and I love the contrast of the gingerbread and coconut cream.  From Food and Drink

PIE CRUST
14 large or 28 small gingerbread or ginger cookies, about 6 oz (175 g)
⅓ cup (80 mL) unsalted butter, melted and cooled
1 pkg (200 g) coconut flakes (for filling and topping)

FILLING
½ cup (125 mL) granulated sugar
⅓ cup (80 mL) cornstarch
2 cups (500 mL) homogenized milk
1 cup (250 mL) coconut milk, shaken
1 large egg
3 large egg yolks
2 tbsp (30 mL) unsalted butter
Pinch of salt

TOPPING
2 cups (500 mL) whipping cream
1 tbsp (15 mL) granulated sugar
½ tsp (2 mL) coconut extract

1. To prepare pie crust, preheat oven to 350°F (180°C).

2. Whirl enough cookies in a food processor until fine crumbs form and they measure about 2 cups (500 mL). Add butter. Pulse until evenly mixed. Press over bottom and up sides of greased 9-inch (23-cm) pie plate. Bake for 5 minutes until dry. Let cool completely.

3. To toast coconut flakes for filling and topping, spread coconut flakes out on a baking sheet. Bake in centre of preheated oven until lightly toasted, about 5 minutes.

4. To prepare filling, whisk sugar and cornstarch in a medium saucepan. Slowly whisk in milk and coconut milk. Whisk in egg and yolks until evenly mixed. Set over medium heat, whisking frequently in order to avoid scrambling, until the first bubble pops, about 5 to 8 minutes. Whisk constantly towards the end. Remove to a heatproof surface.

5. Using a sieve, immediately strain hot mixture into a bowl. Whisk in butter and salt. Fold in 1 cup (250 mL) toasted coconut flakes. Cover surface with plastic wrap. Refrigerate until chilled slightly, about 1 hour. When chilled slightly, pour into prepared pie crust. Cover surface with plastic wrap and chill until cooled and firm, preferably overnight.

6. Meanwhile, prepare topping by whisking or beating whipping cream in a medium bowl until stiff peaks form. Whisk in sugar and coconut extract.

7. Just before serving, spoon topping over pie, spreading to edges of crust and swirling to make a pretty pattern. Garnish with remaining toasted coconut. Cut and serve immediately.

Makes 8 servings

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

Berry Mule

 I love the raspberries in this one!

2 oz spiced rum ( I use Appleton)

5-6 raspberries (fresh or frozen)

2 oz ginger ale (I like Canada Dry)

1/2 oz simple syrup (optional)

Mint Leaves (optional)

In a lowball glass, muddle raspberries with the simple syrup.  Add rum and stir well.  Fill with ice and top with ginger ale.  Garnish with mint leaves

Caribou Cocktail

 This is a popular Quebecois drink - but is very potent!

To make 2 drinks, mix 3 oz red wine, 1 oz rye and a dash of maple syrup in a cocktail shaker.  Shake then strain into red wine glass full of ice, Top with soda water and garnish with candied ginger.

Greens, Eggs and Ham Breakfast Sandwich

 I can eat this for breakfast, lunch or dinner!  So simple and yet so good.  Make sure you let your eggs have runny yolk!  I always put some vinegar in the water when I poach my eggs.  It keeps the white together better and adds a little flavour.  I got this from Food and Drink magazine, but honestly it is such a simple recipe.  Switch up the bacon for peameal, the arugula for spinach or the poached eggs for whatever way you like them.  

4 English muffins, split
2 tbsp (30 mL) mayonnaise
1 to 2 tsp (5 to 10 mL) sriracha (to taste)
1 large ripe avocado, sliced
1 cup (250 mL) baby arugula or other spicy baby green
6 slices applewood bacon, cooked to crispy, torn into thirds
4 large poached eggs
Salt and freshly ground black pepper

1. Toast English muffins.

2. Combine mayonnaise and sriracha. Set aside.

3. Line the bottom halves of the English muffins up on the counter. Divide avocado slices between them and use a fork to roughly mash onto toast. Top avocado with arugula, bacon and poached egg. Season with salt and pepper. Spread inside of English muffin tops with sriracha mayonnaise, place atop bottoms, and enjoy!

Serves 4

Chicken Nuggets with Cilantro Dipping Sauce

 I love making my own chicken nuggets but this recipe (from Food and Drink Magazine) has a little twist with Sesame seeds in the breading.  If Cilantro is not your jam, just use a Spicy Thai or Plum Sauce.  

DIPPING SAUCE
1 cup (250 mL) packed fresh cilantro
½ cup (125 mL) packed fresh parsley
5 cloves garlic
¾ cup (175 mL) vegetable oil
2 tbsp (30 mL) red-wine vinegar
¼ tsp (1 mL) salt

CHICKEN
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) salt plus more for seasoning
3 eggs
1½ cups (375 mL) dry bread crumbs
½ cup (125 mL) sesame seeds
3 to 4 chicken breasts, 2 lbs (1 kg) in total
Vegetable oil, approx. 8 cups (2 L) for frying or ¼ cup (60 mL) for baking

1. Prepare sauce by whirling cilantro and parsley in a food processor. With motor running, drop in 
garlic cloves. Slowly pour in oil in a slow steady stream. Whirl in vinegar. Season with salt. Sauce will
 keep well, covered and refrigerated for at least 12 hours.

2. For coating, place flour and salt in a shallow dish. Beat eggs in a separate shallow dish. In another
 shallow dish, stir bread crumbs and sesame seeds.

3. Cut chicken into 1½ to 2-inch (4 to 5-cm) chunks. Season with salt, if you like. Working with a 
few pieces at a time, dip and coat in flour then egg. Next, coat in sesame-bread crumb mixture. Set 
on a parchment-lined baking sheet. Repeat until all chicken is coated.

4. To fry, fill a deep fryer or large deep pot with 2 inches (5 cm) of oil. Set over medium-high. Heat 
until a thermometer reads 350°F (180°C). Working in batches, carefully add chicken. Cook about 6 
pieces at a time. Adjust heat as needed to maintain temperature. Fry until deep-golden and chicken 
is cooked through, 5 to 7 minutes. Remove to a paper-towel-lined baking sheet. Serve immediately.

5. To bake, preheat oven to 400°F (200°C). Arrange dipped chicken pieces over 2 parchment-lined 
baking sheets. Brush all sides with oil. Bake until chicken is crisp and cooked through, 20 to 22 
minutes.

6. If making ahead, cool completely. Cover and refrigerate for up to 8 hours. Reheat by preheating 
oven to 375°F (190°C). Bake cooked chicken on a baking sheet until crisp and warm, about 8 
minutes.

7. Serve hot nuggets with dipping sauce.

Makes approximately 36 nuggets and 1 cup (250 mL) sauce