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

Bahn Mi Bowl

 Simple to make and has all the Umami!  From Food and Drink Magazine.

QUICK PICKLED VEGETABLES

1/4 cup seasoned rice vinegar

1/4 cup sugar

1/4 tsp sea salt

2 carrots, sliced into long strips using a carrot peeler, down to the core

3 radishes, thinly sliced

1 pkg (500g) medium rice stick noodles

VIETNAMESE SAUCE

Juice of 2 limes

2 tbsp soy sauce

2 tsp fish sauce

1/4 cup water

1/4 cup sugar

SPICED PORK PATTIES

500g lean ground pork

2 tbsp minced cilantro, plus extra for garnish

2 garlic cloves, minced

2 green onions, minced

1 tbsp sriracha

1 tsp sugar

2 tsp cornstarch

1/2 tsp salt

1/4 tsp salt

1/4 tsp black pepper

2 tsp vegetable oil

1/2 English cucumber, sliced into half moons

1/4 cup fresh mint, roughly torn

2 tbsp crushed salted peanuts

1.  In a medium saucepan, heat rice vinegar, sugar and salt, stirring until dissolved. Cool to room temperature (will be almost syrupy).   Add prepared carrots and radishes and toss well.  Refrigerate for half hour.

2.  Boil a kettle of water.  Pour over noodles to cover and let sit for 10 to 12 minutes, or follow recommended package instructions.  Drain and rinse under cold water.  Drain well and set aside.

3.  Make noodle sauce by combining lime juice, soy sauce, fish sauce water and sugar.  Stir until sugar dissolves.  Set aside.

4.  For spiced patties, in a medium bowl, mix together ground pork, cilantro, garlic, green onion, sriracha, sugar, cornstarch, salt and pepper.  For into 8 equal oblong patties.  Drizzle oil in a large nonstick pan over medium high heat, then cook patties for a few minutes on first side, flip then cook on the second side for 3 minutes more or until completely cooked through.

5.  To assemble pour sauce over noodles and toss well, then divide equally among 4 bowls.  Top with patties and pickled veggies.  Garnish with cucumber, fresh mint and peanuts then pour any extra sauce over top.

Serves 4

Mexican Chocolate Cookies

 These chocolate cookies are easy to make and have just a bit of chill heat.  Decorate seasonally with white or coloured icing or melted chocolate.

1 1/4 cups flour

1/4 cup cornstarch

1/2 cup cocoa powder

1/4 tsp salt

1 tsp cinnamon

1/4 tsp cayenne

1/2 cup unsalted butter

1/2 cup sugar

1/2 tsp vanilla extract

1 egg

1 egg yolk

1.  Preheat oven to 350F.

2. In a medium bowl, whisk together flour, cornstarch, cocoa, salt, cinnamon and cayenne.  In a separate bowl, cream butter using an electric mixer.  Beat in sugar and vanilla; mix in egg and yolk.  Add flour mixture and stir to combine.  Bring together in a ball and flatten slightly.

3.  If dough is sticky, lightly dust surface with cocoa, roll out dough a scant 1/4 inch thick.  Cut out using your favourite cookie cutters and re roll trims.  Bake for 8 to 10 minutes or until edges are firm to the touch.  Cool on a rack.

Focaccia Grape and Sausage Stuffing

 This recipe came from Food And Drink Holiday 2016 and I thought it worked really well.  The Focaccia Bread can be switched up with any of your favourite breads, but the texture of focaccia is a nice addition to this recipe.  If you are not a fan of grapes, try cranberries or apricots. 

500 g red grapes, halved (about 3 cups)

5 tbsp olive oil, divided

3/4 tsp salt, divided

2 tbsp unsalted butter

1 large onion, thinly sliced

500 g mild Italian sausage, removed from casings

1 loaf (390g) day old rosemary focaccia, cut into 1 inch cubes

2 tsp dried rosemary

1 tsp freshly ground black pepper

2 eggs

1 1/2 cups chicken stock

1.  Preheat oven to 275F

2.  Toss grapes with 2 tbsp olive oil and 1/4 tsp salt.  Turn out onto a parchment lined baking sheet and slow roast for 2 hours; cool, cover and refrigerate until ready to bake stuffing.

3.  While grapes are roasting, melt butter and 2 tbsp olive oil in a large skillet over medium low.  Once foaming, add onion, 1/4 tsp salt, stir and cover for 5 minutes to wilt onion.  Remove lid and continue to cook, stirring every 3 to 4 minutes, for 25 minutes longer or until onions are deeply caramelized.  Cover and refrigerate until ready to proceed.

4.  When ready to finish stuffing, heat remaining 1 tbsp olive oil in a large skillet over medium heat; fry sausage, breaking apart with a fork until no longer pink.  Add to a large bowl along with grapes, onions and the focaccia.  Sprinkle rosemary, remaining 1/2 tsp salt and the black pepper on top.

5.  In a separate bowl, whisk together eggs and stock; pour over bread mixture and toss to combine.  Turn out into a 12 cup oven proof dish and bake in a 350 F oven for 30 minutes or until top is golden and stuffing is hot.

Mushroom, Walnut and Chicken Stuffing

This has such a great variety of flavours!  Try it for your next holiday dinner    

1/2 cup unsalted butter, divided
1 leek, white and light green part only, cleaned and thinly sliced
8 oz mushrooms, thinly sliced
4 cloves garlic, finely chopped

500 g ground chicken

1 1/2 tsp salt, divided

1 tbsp dried savoury

1 tbsp plus 2 tsp finely chopped fresh thyme

2 tsp dried rubbed sage

1/2 cup dry white wine

1 baguette, whole grain, cut into 1 inch cubes

1/2 cup toasted walnuts finely chopped

3 eggs

2 cups chicken stock

1 tsp freshly ground pepper

1 1/2 cups coarsely grated medium cheddar

1.  Heat up 1/4 cup butter in large skillet over medium low heat.  Cook leeks and mushrooms until mushrooms have given up their moisture and leeks are tender, about 10 minutes, turn out into a large bowl.

2.  Return skillet to stove, increase heat to medium and melt remaining 1/4 cup butter.  Add garlic and ground chicken to pan, sprinkle with 1 tsp salt, savoury, 1 tbsp thyme and sage.  Break up with a fork and cook until no longer pink, about 4 minutes.  Pour white wine over and reduce until virtually no liquid remains, combine with leek mixture in bowl.  Add bread, walnuts and toss to combine.  

3.  Preheat oven to 350F.

4.  In a separate bowl, whisk together eggs, stock, pepper and remaining 1/2 tsp salt,. pour over bread mixture and combine.  Turn mixture out into a 9 x 13 inch baking dish.  Top with cheese and remaining 2 tsp thyme and bake on lower rack for 30 - 35 minutes or until cheese is golden and stuffing is hot.

Serves 12

Western Avocado Toast Sandwich

 Perfect for brunch (or even a light quick dinner).  Make sure your avocado is ripe!  I used farm fresh eggs for the omelette.

SANDWICHES

1 ripe avocado

4 slices good quality bread

Pinches sea salt

OMELETTE

3 tsp olive oil, divided

2 tbsp each finely chopped red onion and green pepper

4 eggs

pinches salt

tbsp salsa

1.  Begin sandwich assembly by cutting avocado in half and removing pit.  Toast 2 bread slices.  Place toast on plates.  Scoop avocado from peel, dividing between toast slices.  Mash and spread to edges.  Sprinkle with salt.

2.  Prepare ometette by heating small amount of oil in a medium sized pan set over medium low heat.  Add onion and pepper, cook stirring often until softened and fragrant.  Remove to a bowl and set aside.  Let pan cool and wipe out.  Whisk eggs with salt until frothy.

3.  Coat pan with remaining oil and add prepared egg from side of pan just until curds begin to form, about 1 minute.  Using spatula form omelette evenly in pan.  Gently cook until almost set but still moist.  Evenly scatter onion and pepper mixture overtop.  Cook until eggs are cooked s you like.  

4.  Toast remaining bread.

t.  Using a spatula, fold omelette in half then divide in half.  Remove and slide each folded piece onto the avocado toast.  Spoon Salsa and place remaining bread on top.

Chow Mein Noodles with Ground Pork and Peanuts

This has such Umami!  I like the ground pork but you can use whatever ground meat you like.  I use a good quality unsweetened peanut butter for this.  

500 grams fresh chow mein noodles
1/3 cup canola or vegetable oil 
2 tbsp fresh chopped ginger

1 tbsp chopped garlic

1/4 tsp chili flakes

500 g ground pork 

1 cup sodium free chicken stock

3 tbsp light soy sauce

2 tbsp natural smooth peanut butter

1 tsp brown sugar

210 g snow peas, trimmed and cut thinly

2 tsp cornstarch mixed with 1 tbsp water

1/4 cup sliced green onions

2 tbsp coarsely chopped roasted salted peanuts

1/2 tsp black peppercorns

1.  Place chow main noodles in a large bowl.  Add enough boiling water to cover and let stand for approximately. 2 minutes to soften.  Drain and reserve.

2.  Heat a well seasoned wok ( or a well seasoned cast iron pan - which is what I have) until hot.  Add 1/4 cup oil, and swirl carefully to coat.  Add noodles and fry for 5 minutes or until lightly browned in places.  Remove to a serving platter and keep warm.

 

3.  Add remaining 2 tbsp oil, ginger, garlic and chilli flakes and fry for 30 seconds or until fragrant.  Add pork, stirring to break up lumps and fry for 6 minutes or until juices have evaporated and pork is lightly browned.  Add chicken stock, soy sauce, peanut butter and brown sugar and stir to combine.  Boil for 1 minute or until flavours have come together.  Add snow peas and cornstarch mixture, and boil for 1 minute or until pea pods are bright green and sauce is thickened.

4.  Pour sauce over chow mein noodles and sprinkle with onions peanuts and pepper

Makes 4 to 6 servings.

**based on a recipe from Food and Drink Magazine 2016 Holiday

Japanese Curry Powder

This is not a hot curry but has lots of flavour!  Store in a tightly sealed container for up to 6 months

2 tbsp turmeric

1 tbsp ground coriander

1 tsp ground cumin

1/2 tsp ground cardamom

1/2 tsp cinnamon 

1/2 tsp ground ginger

1/2 tsp freshly ground pepper

1/4 tsp cayenne pepper

1/4 tsp ground cloves

1/4 tsp ground fennel

Combine all spices and stir until fully mixed.  Store in airtight container. 

Squash filled with Piccadillo

 You can make this as spicy (or not) as you wish.  I used butternut squash but acorn squash or delicate would work well also.  Serve with with rice and beans as a side.

SQUASH

2 butternut squash - 2-3 acorn squash depending on size

Olive oil for brushing

salt and freshly ground pepper

PICADILLO

2 tbsp olive oil

1 medium onion chopped (about 1 cup)

1 tbsp chopped garlic

500 g ground beef

1 spicy chorizo sausage, diced

salt and freshly ground pepper

2 bay leaves

1/2 cup white wine

1 cup chopped caned tomatoes

1 tbsp tomato paste

1 tbsp red wine vinegar

1/4 cup chopped pimento stuffed green olives

2 tbsp capers

Salt and freshly ground pepper

2 tbsp chopped cilantro

1.  Scoop seeds out of squash.  Use a melon baller to scoop out as much of the inside as you can to make a cavity for the picadillo.  Reserve squash shells and scooped squash flesh separately.

2.  Preheat oven to 400F

3.  Brush inside of shells with oil and season lightly with salt and pepper.  Sprinkle inside of shells with salt and pepper.  Place on a baking sheet and bake face up for 30 minutes or until softened.  Reserve.

4.  Heat oil in a large sauté pan over medium heat.  Add the onion and sauté for 2 minutes.  Add the garlic and continue to cook until onions are very soft (make sure not to burn garlic) about 2 minutes.  Add ground beef and chorizo and season with salt and pepper.  Cook until meat is no longer pink, about 3 minutes.  Stir in reserved squash flesh and bay leaves.

5.  Add white wine, bring to a boil and cook for 2 minutes, then add tomatoes, tomato paste and vinegar.  Cover reduce heat to low and simmer for 15 minutes or until sauce is thick and meat is cooked.  Stir in olives and capers and simmer another 10 minutes or until flavours are combined.  Season well with salt and pepper and remove bay leaves.  Stir in cilantro and pile into squash shells.  If desired reheat in oven for 10 minutes. (it wouldn't hurt to add a cheese of your choice)

Chocolate Hazelnut Bread Pudding

 Is it dessert or is it breakfast?  Whatever it is, it is delicious!!  I used Nutella for my Hazelnut spread and a good quality white bread.  This is very simple and is a great idea over the holidays from Food and Drink Magazine 

3 large eggs
½ cup (125 mL) whipping cream
1 ½ cups (375 mL) milk
¼ cup (60 mL) light brown sugar
¼ tsp (1 mL) salt
1 tsp (5 mL) vanilla
⅔ cup (150 mL) chocolate hazelnut spread
10 slices good-quality homestyle white sandwich bread, crusts removed
3 tbsp (45 mL) unsalted butter, soft ened, divided
¼ cup (60 mL) chopped toasted hazelnuts

1 Beat eggs in a medium bowl until uniform. Add whipping cream, milk, sugar, salt and vanilla and whisk until fully blended. Set aside.

2 Spread about 2 heaped tbsp (30 mL-plus) of chocolate hazelnut spread over each of 5 slices of bread. Top with remaining slices of bread. Spread top slices of each sandwich with softened butter (saving about 1 tbsp/15 mL) for baking dish).

3 Generously butter the inside of a 9 x 13-inch (23 x 33-cm) or similar volume baking dish.

4 Cut sandwiches into quarters on the diagonal and lay in baking dish (butter-side up) alternating rows of 1 to 3 triangles depending on shape of pan, leaning each row onto the one that came before. Drizzle egg mixture overtop moistening all of the bread. Let stand for 30 minutes at room temperature. Sprinkle with hazelnuts.

5 Heat oven to 350°F (180°C).

6 Bake bread pudding for 45 minutes or until liquid is absorbed, bread is crisp and lightly golden and bread in the centre is puff ed. Serve warm or at room temperature.

Serves 6 to 8

Maple Oat Scones with Candied Bacon

 Sweet and savoury, this recipe from Food and Drink is decadent!

CANDIED BACON
10 slices bacon 2 tbsp (30 mL) maple syrup, divided
3 tbsp (45 mL) brown sugar, divided

SCONES
3 ½ cups (875 mL) all-purpose flour
1 ¼ tsp (6 mL) baking soda
2 ½ tsp (12 mL) baking powder
1 tsp (5 mL) salt
2 cups (500 mL) old-fashioned rolled oats
1 ¼ cups (310 mL) unsalted butter, cold, cut into 1-inch (2.5-cm) pieces
¾ cup (175 mL) maple syrup, plus extra for brushing
¾ cup (175 mL) buttermilk
Whipped cream and maple syrup for serving (optional)

1 For the candied bacon, line a baking sheet with parchment; set aside. Working in 2 batches, place the slices of bacon in a cold frying pan in a single layer. Pour over 1 tbsp (15 mL) of the maple syrup and sprinkle with half the brown sugar. Turn heat to medium-low. Once sizzling starts, turn heat to low. Cook gently for 15 to 20 minutes turning often (cooking time will vary depending on the thickness of your slices). Remove to prepared baking sheet when browned and shiny (bacon will harden as it cools). Cool to room temperature. Repeat with second batch. Cut or break into small pieces. Reserve, covered, at room temperature. Bacon can be made up to 2 days in advance.

2 Preheat oven to 350 °F (180 °C). Line a baking sheet with parchment paper; set aside.

3 For the scones, in a large bowl whisk together flour, baking soda, baking powder, salt, oats and 1 cup (250 mL) of candied bacon (reserve remaining bacon for garnish). With a pastry blender (or fingertips) work butter into flour mixture until pieces of butter are the size of chickpeas. In a separate bowl whisk together ¾ cup (175 mL) maple syrup and buttermilk; add to flour mixture. Stir until it just comes together.

4 Turn dough out onto work surface and press into a 10 x 10-inch (25 x 25-cm) square, about 1 ½ inches (4 cm) thick. Using a sharp knife cut into 12 equal-sized rectangles. Place on prepared baking sheet and brush with extra maple syrup. Top each with an equal amount of reserved bacon. Bake on centre rack for 20 to 25 minutes or until they are golden brown and cooked through. Remove from oven and brush with more maple syrup. Serve with whipped cream and extra maple syrup, if desired.

Makes 12 scones

Sticky Toffee Muffins with Ginger Snap Crumble

 What a great festive treat.  I love the smell of Gingerbread baking and this recipe does not disappoint!  The dates make it moist and sweet.

MUFFINS
Nonstick cooking spray
1 cup (250 mL) dates, packed
½ cup (125 mL) currants
1 ¼ cups (310 mL) water
1 tbsp (15 mL) baking soda
¼ cup (60 mL) unsalted butter, soft
¾ cup (175 mL) dark brown sugar
1 egg
1 tsp (5 mL) vanilla extract
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) salt

TOFFEE SAUCE
1 cup (250 mL) dark brown sugar
½ cup (125 mL) unsalted butter
1 cup (250 mL) 35% cream
10 gingersnap cookies

1 Preheat oven to 350 °F (180 °C). Generously grease a 12 cup muffin tin with cooking spray.

2 In a large saucepan, bring dates, currants and water to a boil on medium high; reduce heat to low and simmer for 5 minutes. Take off heat; add baking soda and stir. Set aside.

3 In the bowl of a stand mixer fitted with paddle attachment, cream butter and brown sugar until pale and fluffy, about 3 minutes. Add egg and vanilla; mix until well combined. Set aside. In a separate bowl, whisk together the flour, baking powder and salt. Add flour mixture to the butter mixture in 3 additions alternating with the date mixture; mixing between additions until just combined.

4 For large muffins, divide batter between 9 of the cups using ½ cup (125 mL) of batter for each. For smaller size, divide evenly between 12 cups, filling about three-quarters full. Bake in centre of oven for 20 to 25 minutes or until a skewer inserted in centre comes out clean. Let cool 5 minutes.

5 Meanwhile, make the sauce. Bring the sugar, butter and cream to a boil in a large saucepan over medium heat. Simmer for 5 minutes, keeping a close watch, as it can boil over quickly. Remove from heat; reserve. Place the ginger snap cookies in a resealable plastic bag and smash with a rolling pin or the bottom of a sturdy glass until crushed into small chunks; reserve.

6 Line a baking tray with parchment. Remove muffins from pan and dip tops into toffee sauce. If the sauce has thickened too much, warm it slightly. Place on prepared tray and sprinkle with crushed ginger snap chunks. Serve warm or at room temperature. The muffins will keep for 3 days in an airtight container or frozen for up to 3 weeks.

Makes 9 to 12 muffins

Eggnog Rice Krispie Squares

 Even my teenager liked this one!  Great for the holidays and easy to decorate.  From Food and Drink Holiday 2022

1/4 cup (60 mL) unsalted butter, plus more for greasing pan
5 cups (1.25 L) mini marshmallows
1 1/2 tsp (7 mL) rum extract
1/2 tsp (2 mL) freshly grated nutmeg
6 cups (1.5 L) Rice Krispies or other puffed rice cereal
4 oz (115 g) pure white chocolate, chopped
1 cup (250 mL) Cinnamon Toast
Crunch cereal

1. Butter a 9 x 13-inch (23 x 32-cm) metal baking pan. Line bottom and long sides with a single piece of parchment paper. (This will make it easy to remove squares for cutting.)
 
2. In a medium pot over medium-low heat, melt butter. Add marshmallows. Using a silicone spatula, stir, often at beginning and constantly near end, until melted and smooth, about 3 minutes. Remove from heat. Stir in rum extract and nutmeg. Fold in rice cereal until it’s evenly coated with marshmallow goo. Transfer to prepared pan and press into even layer—a plastic dough scraper makes this easier. Cool completely, about 45 minutes.
 
3. Lift squares out of pan onto a cutting board. Cut 4 by 6 rows to make 24 squares. Place squares on a parchment-lined baking sheet.
 
4. In a small heatproof bowl set over a pan of gently simmering water—bottom of bowl should not touch water—melt white chocolate, stirring occasionally, until smooth, 3 to 4 minutes. Cool 5 to 10 minutes then transfer to a disposable piping bag. Cut a tiny hole at tip and drizzle chocolate over squares. Roughly break Cinnamon Toast Crunch with your fingers while sprinkling over squares. Refrigerate until chocolate has firmed up, 15 to 20 minutes. Transfer to airtight containers lined with parchment paper. (If layering, place parchment between layers.) Store at room temperature up to 2 days.

Makes 24 squares

London Fog Tiramisu

 An elegant take on Tiramisu..  From Food and Drink Holiday 2022.

5 egg yolks
1/3 cup (80 mL) honey
1 vanilla bean
4 bags good-quality Earl Grey tea, preferably Davids
3 tbsp (45 mL) brandy
1 cup (250 mL) crème fraîche
1 cup (250 mL) mascarpone
1/2 tsp (2 mL) lemon zest
24 to 30 ladyfingers (or savoiardi in Italian)
1/3 cup (80 mL) grated white chocolate

1. In bowl of a stand mixer fitted with whisk attachment, place egg yolks and honey. Scrape the seeds of the vanilla bean into the bowl, reserving pod. Whisk on high until mixture  is pale, yellow and voluminous, about 6 minutes.
 
2. Place vanilla pod and tea bags in 1 cup (250 mL) boiling water. Steep 15 minutes. Strain into a shallow bowl and add brandy.
 
3. Transfer yolk mixture to a different bowl. Place crème fraîche in bowl of stand mixer (no need to wash bowl) and whip until its volume increases by one third, about 3 minutes. Add mascarpone and mix until just combined. Gently stir in yolk mixture. Add lemon zest and mix until combined.
 
4. Quickly dip both sides of a ladyfinger into tea mixture, being careful not to soak it, then place in an 8-inch (20-cm) square baking dish. Cover entire bottom of baking dish with a layer of dipped ladyfingers, breaking to fit as needed.
 
5. Spread half of mascarpone cream mixture in an even layer over ladyfingers. Dip remaining ladyfingers in tea mixture and make a second layer on top of cream. Spread remaining cream over ladyfingers. Refrigerate at least 3 hours or overnight.
 
6. When ready to serve, sprinkle white chocolate evenly overtop. Cut into slices and serve.

Serves 6 to 8

Ginger Basque Cheesecake

 This is moist and I loved the Ginger flavour for it, perfect for your holidays.

1 3/4 cups (425 mL) whipping cream
2 tbsp (30 mL) finely grated ginger
1 tbsp (15 mL) finely grated lemon zest
1/4 cup (60 mL) all-purpose flour
1 tsp (5 mL) dried ginger
Softened butter for greasing pan
3 1/2 blocks (each 250 g) Philadelphia-style cream cheese, at room temperature
1 1/2 cups (375 mL) sugar
5 large eggs, at room temperature
2 large egg yolks, at room temperature
1 tsp (5 mL) pure vanilla extract
1/2 tsp (2 mL) fine sea salt

1. In a medium mixing bowl, whisk cream, grated ginger and lemon zest. Let stand 30 minutes. Pass through a fine sieve into a bowl, pressing on solids. Discard solids and set cream aside.
 
2. Sift flour and dried ginger into a small bowl. Set aside.  
 
3. Preheat oven to 400°F (204°C).
 
4. Butter a 10-inch (25-cm) springform pan. (Butter helps parchment stick to pan.) Line bottom with one 12 x 16-inch (30 x 40 cm) sheet of parchment paper, pleating to fit in pan. Dab parchment with butter. Lay another parchment sheet on top on a diagonal so it covers inside of pan and there are 1 to 2 inches (2.5 to 5 cm) of overhang. (Dab with butter to help sheets stick to each other.) Place pan on a parchment-lined baking sheet.
 
5. In bowl of a stand mixer fitted with paddle, beat cream cheese and sugar on medium-low speed until smooth and sugar has dissolved, stopping to scrape down bowl once, about 2 minutes. Raise speed to medium. Add eggs one at a time, waiting until the previous one is incorporated before adding next. Add yolks and mix until combined. Reduce speed to medium-low. Add reserved infused cream, vanilla and salt. Mix until combined, about 30 seconds. Stop and scrape down bowl. Sprinkle flour mixture over batter. Mix on low until combined, about 30 seconds. Pass through fine sieve into a large mixing bowl to remove any lumps. Transfer batter to prepared pan.
 
6. Bake on middle rack until puffed and top is evenly brown, but the centre is still jiggly, 55 to 60 minutes. Remove from oven. When cool enough to handle, transfer cake to a cooling rack. Cool completely. Cover and refrigerate at least 2 hours and up to 3 days before serving.
 
7. Remove outer ring of pan. Grabbing parchment, lift cake out of pan bottom and carefully place on serving platter. For a rustic presentation, cut it right on parchment paper. For a neater look, cut away parchment using the tip of a sharp paring knife. Cut slices with a sharp knife run under hot water, wiping clean between cuts.

Serves 12