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Recipes

Banana-Pear Muffins

BT Toronto | posted Thursday, Aug 17th, 2017

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Banana-Pear Muffins

Makes 12  

Ingredients:

  • 1 ½ cups whole-wheat flour
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ teaspoon dry ginger or cardamom
  • 2 large very ripe bananas
  • 2/3 cup brown sugar
  • 1/3 cup canola oil
  • 1 egg
  • 1 teaspoon vanilla
  • 2/3 cup buttermilk (well-shaken before measuring)
  • 1 ripe pear, unpeeled, diced
  • Turbinado sugar (optional)

Directions:

  1. Preheat the oven to 400F. Line a muffin tin with paper liners, or grease tin wells well with baking spray.
  2. Whisk flour with baking powder, baking soda, salt and ginger in a large bowl.
  3. In a separate bowl, mash bananas very well. Stir in sugar, oil, egg and vanilla. Stir in buttermilk.
  4. Add liquid mixture into flour mixture. Using a rubber spatula, stir until just combined.
  5. Before mixture is fully incorporated, add pear and stir just 3 or 4 more times or until barely combined. Immediately spoon or scoop into prepared tin. Sprinkle each muffin with a little turbinado sugar.
  6. Bake 5 min then reduce heat to 350F and bake another 20 to 25 min, or until tops are golden and a cake tester inserted into the centre of a muffin comes out clean. Let cool in the pan for 10 min then transfer to a rack to cool completely.
  7. Make ahead: Freeze cooled muffins in zip-lock bags for up to 4 weeks. Thaw at room temperature.

Recipes by Claire Tansey.

Clairetansey.com

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Spanish-style ‘stuffing’

Cityline | posted Tuesday, Oct 6th, 2015

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This recipe for stuffing cooked outside of the bird, or “dressing,” is super easy and gets its Spanish flavours from Chorizo and smoked paprika.

Spanish-style dressing

Makes approx. 6 cups (1.5 litres)
One serving = 1/2 cup (125 ml)

Ingredients:

4 mild Chorizo sausages (if not available use spicy Italian sausage)
1 cup (250 ml) diced Spanish onion, approx. 1/2 a large Spanish onion
1/2 cup (125 ml) chopped celery
2 tbsp (30 ml) smoked paprika
6 slices stale 100 per cent whole grain whole wheat bread, cut into small cubes
2 tbsp (30 ml) currants or raisins
2 tbsp (30 ml) raw almonds, whole
1/2 cup (125 ml) lower sodium or no salt added turkey or chicken stock
1 tsp (5 ml) iodized salt

Method:

Heat a large non-stick pan over medium heat. Squeeze the sausage meat out of the casing. Break up the meat with the back of a wooden spoon. Cook until browned and cooked through.

Add onions, celery and paprika to the pan and cook over medium low heat, stirring occasionally until golden brown, approximately five minutes.

Add the bread cubes, currants and almonds. Stir until well combined.

Add chicken broth and stir in. Remove from heat.

Cut a large piece of parchment paper double the size of an 8 x 8-inch metal baking dish. Run the parchment paper under cold water, wring out any excess water, and then line the pan, making sure that there is an equal overlap on two sides.

Spoon the dressing into the pan. Fold the overlapping pieces to cover the dressing and tuck in to make a pouch

Bake at 325 F for 30 minutes. Unfold the top piece of parchment paper to open the top and bake 15 to 20 minutes or until the dressing is slightly dry.

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DIY pumpkin spice latte

Cityline | posted Tuesday, Oct 7th, 2014

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It’s so easy to make your own latte that you can have your guests pouring their own drinks at your next dinner party! Shoana Jensen shows us just how easy it is to do it yourself.

DIY pumpkin spice latte

Ingredients for the syrup:
  • 2 cups granulated sugar
  • 2-3 cinnamon sticks
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup canned pure pumpkin

Method:

In a saucepan over medium heat, bring the sugar and water to a simmer and stir, until the sugar dissolves.

Add the rest of the ingredients (cinnamon sticks, pumpkin pie spice and pumpkin) and stir to incorporate.

Simmer for about 5 minutes.

Use right away, adding about an ounce of syrup to steamed milk and espresso, or cool and store in an airtight container for up to 1 month.

Tip: Consider adding whipped cream and a little sprinkle of raw sugar or pumpkin spice to the top of your latte to make it extra special!

Courtesy Shoana Jensen
www.shoanajensen.com
@ShoanaJ

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Brussel sprout cups

BT Toronto | posted Wednesday, Oct 9th, 2013

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Brussel sprout cups

Yields 24 pieces

Ingredients:

  • Brussels Sprouts, shredded  – ½ lb
  • Brussles Sprout Cups – blanched 36 pcs (outer leaves of large sprouts)
  • Butter – 1oz
  • Bacon, diced – 3oz
  • Shallots, minced – 2oz
  • Garlic, chopped – 1oz
  • White wine – ¼ Cup
  • 35% cream – ½ Cup
  • Truffle paste – 1 tbsp
  • Salt & pepper – to taste

Method:

  1. Heat a stainless steel sauce pan over medium heat.
  2. Melt butter until foaming, add bacon and render.
  3. Add shallots and garlic, sauté until translucent.
  4. Deglaze with white wine, reduce wine by half.
  5. Add cream and truffle paste, reduce for 2-3 minutes.
  6. Add in shredded brussel sprouts and cook in cream until tender and sauce has thickened – 2-3 minutes.
  7. While sauce is reducing begin laying out the blanched brussel sprout cups in stacks of two.
  8. When shredded sprouts are finished in the sauce, carefully spoon them into the cups, serve immediately.

Courtesy Chef Graham Pelley, www.e11even.ca

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Turkey dinner spoons

BT Toronto | posted Wednesday, Oct 9th, 2013

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Turkey dinner spoons

Yields 24 pieces

Ingredients:

  • Stuffing – 1 cup
  • Pulled Turkey Meat – 1 cup
  • Peas – ¼ cup
  • Cranberry Sauce – 12 teaspoons
  • Gravy – 16 fl. Oz
  • Sage – ½ bunch chiffonade

Method:

  1. Pre heat oven to 375°F
  2. Wrap stuffing in tin foil or place in a covered casserole and heat in the oven for 8-10 minutes, until hot.
  3. Meanwhile, in a small sauce pot, bring gravy to a boil over medium heat.  Reduce to a simmer and add pulled turkey meat.  Cook for 3-5 minutes on low until turkey is heated through.
  4. Add peas and continue cooking for another 2 minutes until peas are hot.
  5. Remove stuffing from oven and place a small amount onto the Chinese spoons, then add a small portion of turkey, a few peas.
  6. Top with cranberry sauce and chiffonade of sage, serve immediately.

Courtesy Chef Graham Pelley, www.e11even.ca

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Vij’s Thanksgiving turkey coconut curry

BT Toronto | posted Friday, Oct 4th, 2013

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Vij’s Thanksgiving turkey coconut curry

Serves 6

Preparation time: 30 minutes

Ingredients:

  • ½ tsp saffron (optional)
  • ¼ cup very hot water (optional)
  • 1/3 cup cooking oil
  • 1 tbsp cumin seeds or black mustard seeds
  • ½ tsp asafetida (optional)
  • 2 tbsp finely chopped garlic (6 medium cloves)
  • 1 tsp turmeric
  • 1 ½ tsp salt
  • 1 tsp ground cayenne pepper
  • 2 tsp paprika (optional)
  • 5 cups coconut milk
  • 2 cups stock (chicken or vegetable)
  • ½ cup chopped cilantro (optional)
  • 1 pound of cooked turkey – Thanksgiving leftovers are perfect!

Method:

  1. Place saffron threads in a small bowl. Add water and soak for 30 minutes. Set aside.
  2. In a medium pot, heat oil on medium-high for 45 seconds. Add cumin (or mustard) seeds. Allow cumin seeds to sizzle for 30 seconds (or wait 1 to 2 minutes for mustard seeds to start popping). Sprinkle in asafetida, stir, then immediately add garlic and sauté for 2 minutes. Add turmeric, salt, cayenne and paprika and sauté for 1 minute.
  3. Stir in coconut milk and stock. Increase the heat to high and bring to a boil. Add cooked turkey, cover, decrease the heat to low and simmer for 5 minutes. Remove the lid and stir in saffron and its water. Stir in cilantro and serve immediately.

Courtesy Vikram Vij, www.vijs.ca

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