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Recipes

Peach and cherry crumble

BT Toronto | posted Wednesday, Aug 7th, 2013

Peach and cherry crumble

Ingredients:

  • 1 cup peaches, peeled and chopped
  • 1 cup cherries, pitted and halved
  • 2 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 3 tbsp butter, melted
  • 2 tbsp
  • 4 tbsp oats
  • 3 tbsp brown sugar
  • 1 tsp cinnamon

Method:

  1. Pre-heat oven to 400F. Mix together the fruit, corn starch, granulated sugar and lemon juice.
  2. In a separate bowl, mix together the flour, oats, brown sugar, butter and cinnamon.
  3. Evenly divide the fruit mixture between the two ramekins and cover with the oat topping. Place into toaster oven to bake for 15 minutes until golden brown and bubbly. Serve with Vanilla ice cream and garnish with fresh mint sprigs.

Courtesy Michael P. Clive,
www.twitter.com/michaelpclive

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Decadent chocolate mayonnaise cake

BT Toronto | posted Wednesday, Jul 24th, 2013

Decadent chocolate mayonnaise cake

Ingredients:

  • 2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • 3 eggs
  • 1 2/3 cups sugar
  • 1 tsp. vanilla extract
  • 1 cup mayonnaise
  • 1 1/3 cups water

Method:

  1. Preheat oven to 350°F (180°C). Grease and lightly flour two 9-inch/ 23 cm/ 1.5 L, round cake pans*; set aside.
  2. Combine flour, cocoa, baking soda and baking powder in medium bowl; set aside.
  3. Beat eggs, sugar and vanilla in large bowl with electric mixer at high speed until light and fluffy, about 3 minutes. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
  4. Bake 30 minutes or until toothpick inserted in centres comes out clean. Cool 10 minutes on wire racks; remove from pans and cool completely.
  5. Frost with your favourite frosting or generously sprinkle with confectioners sugar.

*Or, prepare cake mix as above in 13 x 9-inch (33 x 23-cm / 3.5 L) baking pan and bake 40 minutes or until toothpick inserted in centre comes out clean.

Optional cake garnishes:

Peanut butter mousse

Ingredients:

  • 1 cup smooth peanut butter
  • 1 cup of plain cream cheese
  • 1 cup of powdered/icing sugar
  • 1 tsp of vanilla extract
  • 2 cups of heavy cream
  • 2 tbsp of powdered/icing sugar

Method:

  1. Place the peanut butter, cream cheese, vanilla and 1 cup of icing sugar into a mixer and mix until very smooth and then set aside.  In another bowl whip the cream.
  2. While whipping add the 2 tbsp of icing sugar and continue whipping until you have peaks – but not too much as the cream will become butter like and lumpy.  Then fold the whipped cream into the peanut butter mixture. Do not over stir.

Chocolate ganache

Ingredients:

  • 2 cups of chopped dark chocolate
  • 2 cups of heavy cream

Method:

  1. In a medium bowl place the chopped dark chocolate.
  2. In a sauce pan bring the cream to a boil over a medium heat. Once it reached a boil pour the cream over the chocolate and whisk until smooth.

Candied peanuts

Ingredients:

  • 1 cup of granulated/castor sugar
  • 2 cups of plain shelled peanuts
  • ½ cup of water

Method:

  1. In a skillet place the water and the sugar and continually stir over a medium heat until it starts to get thick and turns into caramel. Once it starts to thicken, toss in the peanuts and stir until they are completely covered.
  2. Lower the heat and continue stirring until the peanuts are a nice golden brown colour. Once brown, transfer on to a cookie sheet and sprinkle with salt and let them cool.

Italian meringue

Ingredients:

  • 2 cups of granulated/castor sugar.
  • 8 egg whites
  • ½ tsp of cream of tartar
  • 2/3 cup of water
  • Candy thermometer

Method:

  1. In a pan bring the water and sugar to a boil continually stirring until the sugar dissolves.  Continue boiling until the sugar syrup has reached a soft-ball stage (235 to 240 degrees Fahrenheit or 112 to 116 Celsius on a candy thermometer.)
  2. In a bowl, at a medium speed, whip the egg whites with the cream of tartar until just before it forms peaks. Then dribble in the boiling sugar syrup while beating at a higher speed until the egg whites cool and forms stiff, shiny peaks.
  3. To assemble the cake, slice one cake in half horizontally.Place the uncut cake on a serving platter. Top with half of the ganache and half of the peanut butter mousse.  Layer with a slice of cake and cover with the remaining ganache and mousse. Top with the last slice of cake.
  4. Spread the meringue on the top.  Using a kitchen torch, toast the meringue.  Garnish with candied peanuts.

Courtesy Chuck Hughes,
www.chuckhughes.ca

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Slash ‘n’ grill chicken drums

BT Toronto | posted Monday, Jul 22nd, 2013

This is an at the beach favourite for my family. Slash ’em with a blade, rub ’em with bone dust, grill ’em with love, glaze ’em for the sticky and toss ’em in crushed barbeque potato chips for the crunch. This makes drumsticks rock ‘n roll.

Slash ‘n’ grill chicken drums

Serves 6

Grill temperature: Medium (350-450 degrees); Grill time: 20-30 minutes

Ingredients:

  • 12 chicken drumsticks
  • 2 tbsp. BBQ seasoning
  • 2 tbsp. chipotle-flavoured hot sauce
  • 2 tbsp. icing sugar
  • 2 tbsp. your favourite BBQ sauce
  • 1 oz. Red Stag Black Cherry-Flavoured Bourbon Whiskey
  • 3 tbsp. butter
  • 2 cups coarsely crushed BBQ flavored potato chips
  • Salt and freshly ground black pepper to taste

Method:

  1. Take a sharp knife and slash the outside of the chicken drumsticks, about a ¼ to a ½ inch deep at most.
  2. Rub the BBQ seasoning into the drums making sure to rub it into the slashes. Let marinate in the rub for at least an hour. If you can go overnight, the flavour intensifies.
  3. Preheat grill to medium-high, and in a small bowl whisk together the chipotle hot sauce, icing sugar, BBQ sauce and black cherry bourbon. Stir it until the sugar is dissolved, and set aside.
  4. Grill chicken drums for 20-25 minutes, turning frequently until the drums are nicely charred and fully cooked but still moist and tender. Minimum internal temperature of 160 F.
  5. Place all the drumsticks into a large bowl, and add in the butter and chipotle black cherry bourbon mixture.
  6. Toss in the crushed BBQ potato chips, and serve immediately.

Courtesy Ted Reader,
www.tedreader.com

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Yellow tomato and charred-pineapple gazpacho

BT Toronto | posted Tuesday, Jul 16th, 2013

Yellow tomato and charred-pineapple gazpacho

Yields 1 litre

Ingredients:

  • 4 ea, Yellow tomatoes, quartered
  • ½ ea, Pineapple, sliced
  • 2ea, Shallots, chopped
  • ½ bunch, Cilantro, chopped
  • 1 cup, Orange juice
  • ¼ cup, Lemon juice
  • 1 ea, Garlic, clove
  • 1 cup, Crab meat
  • 1 tbsp, Yellow bell pepper, small dice
  • 1 tsp, Ginger, small dice
  • 1 tsp, Lemon juice
  • 1 cup, Baby arugula
  • ½ cup, Basil
  • 1tsp , Lemon juice
  • ½ cup, Canola oil

Method:

  1. For the gazpacho: Char pineapple slices on a grill to intensify. Let cool at room temperature.  In a blender add all remaining ingredients and blend until smooth. Season with salt and white pepper. Strain through a colander to achieve a smooth texture. Reserve in the refrigerator.
  2. For crab mix: In a mixing bowl combine all ingredients and season with salt and pepper accordingly.
  3. For pesto: In a food processor add basil arugula and lemon. Pulse until just incorporated.  Blend while adding oil to emulsify. Season with salt and pepper accordingly.
  4. To serve: In a bowl place a small ring mold into the centre. Stuff with crab mixture. Remove mold and pour gazpacho until ¾ of the way up the crab mix. Garnish soup with arugula basil pesto and enjoy!

Courtesy Christian Pritchard
www.chriscooking.com

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Ontario flat iron steak

BT Toronto | posted Tuesday, Jul 16th, 2013

Ontario flat iron steak

Serves 1

Ingredients:

  • 6 oz. flat iron steak
  • 1 bunch Thyme, fresh
  • 1 garlic, clove, sliced
  • 1 cup canola oil
  • 1 cup canola oil
  • 1/3 cup white balsamic vinegar
  • 1 tbsp. honey
  • ½ tbsp. dijon mustard
  • 1 bunch, tarragon, chopped.
  • 1 cup. potato, fingerling, blanched
  • ¼ cup. bacon, double smoked
  • 1 tbsp. shallots, chopped
  • 1 tbsp. chives, chopped
  • 1 tbsp. vinaigrette
  • 3 grape tomatoes, heirloom
  • 1 cup swiss chard, sliced
  • ¼ cup. butter, unsalted
  • ½ cup jus, prepared

Method:

  1. Marinate flat iron steak in ¼ cup of canola oil, sliced garlic and fresh thyme overnight.
  2. Season steak with kosher salt and cracked black pepper.
  3. Place a sauté pan on the stove at medium high heat. Add 1 tbsp. of canola oil and let heat to just below the smoking point. Place steak in the pan away from yourself. Turn down to medium heat and let sear for approximately 3 mins or until a beautiful golden brown. Flip and do the same for the other side. Being a leaner cut of meat it is recommended to eat a medium rare. Take out of the pan and let rest.
  4. For the vinaigrette, add all ingredients except for canola oil into a food processer and blend until smooth. While blending slowly add canola oil to emulsify. Season with salt and pepper to desired taste.
  5. For the potato salad, place a sauté pan on low heat. Add ¼ cup of canola oil. Render bacon slowly to ensure crispiness and flavor without burning the fat. Add potatoes, shallots and tomatoes and heat through. Take off the heat and toss with vinaigrette and chives. Season with salt and pepper to desired taste.
  6. For the chard, place a sauté pan on medium heat. Add butter and melt. Add chard and cook just until tender and wilted. Season with salt and pepper to desired taste.
  7. Heat jus on stove top.
  8. To serve, place warm potato salad in the center of the plate. Place Swiss chard just off the potato salad. Slice steak on a bias and fan on top of the warm potato salad. Plate with jus and enjoy.

Courtesy Christian Pritchard
www.chriscooking.com

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Yassa chicken

BT Toronto | posted Monday, Jul 15th, 2013

Yassa chicken (Lemon chicken)

Ingredients:

  • Chicken legs (average 1 per person)
  • 2 lbs. onions (for 6 chicken legs)
  • 125 ml lemon juice
  • 1 bay leaf
  • 2 tsp. of garlic
  • 2 tsp. ginger
  • salt
  • black pepper
  • 1 Maggi cube (optional)
  • Vegetable oil

Method:

  1. Remove excess fat and skin of chicken.
  2. Mix with garlic & ginger, put in a glass dish and set aside in the fridge.
  3. Cut onions (in length recommended), the more the better. Add onion, lemon to chicken.
  4. Allow chicken to marinate in the refrigerator for a few hours or overnight is recommended.
  5. To cook, remove chicken from the marinade, and set marinade aside.  Lay chicken pieces in a baking dish (not over one another).
  6. Set oven to grill and cook until chicken is lightly browned but not done.
  7. While chicken is browning: Remove onions from marinade and add in a large saucepan with vegetable oil.  Sauté until onions until they are ‘clear’ but not burnt.
  8. Add remaining marinade, remaining seasoning and bring to a slow boil, cooking the marinade into a sauce. Reduce heat.  Add chicken to the sauce, cover and cook (simmer) until chicken is done. Serve with Rice.

Courtesy Olga Lambert

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