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Archive for the ‘cream’ Category

Passionfruit

I feel as if I’m back from a trip to a world of cakes and pastry delights.  The last month has been filled, chock-o-block, from the beginning of Toronto’s fabulous Spring to the beginning of what is turning out to be a mild, soft, gentle Summer, with parties and cakes.  The air has sparkled with the sounds of popping champagne corks, clinking glasses and merry, laughing people congratulating each other for various accomplishments.  Birthdays, Weddings, Feasting, Fancying and Foot-Loosing turned our ordinarily calm lives in to a train-station platform for the travelling spirits of love, happiness and joie-de-vivre.

Raspberry Coulis

Now, on a day when the soft rain falling from a Summer-grey sky cools my temperament from feverish to fathomable, I thought I’d take a moment and share just some of the fun with you.  I’m going to make, for your reading pleasure, a sandwich of sorts.  A dense yet frothy layer of Birthdays makes the perfect base for a filling of petit Wedding don’t you think?

Rasp White Choc Charlotte Comb

A little after my own birthday celebration, appropriately consummated with a glorious Raspberry White Chocolate Charlotte and Smitten’s Pistachio Petit Four, a couple Wondrous Friends, the maverick Mr D and his wonderful J, decided, impromptly and in a fuzz of love, to get married.  Being unfortunately, as they both were, so far from all family and loved ones, we organised, in the limited time we had, a delightful petite reception de l’amour chez nous, complete with un petit gateux de marriage. It was my first attempt at a real French Butter Cream frosting, and not without it’s little , ahem, learning curve shall we call it.  But a gorgeous evening was had by all and the happy couple left beaming and cuddling and well set for a long and joyous journey through life together.  How could love go wrong when sent off on it’s voyage with a petite tarte a la pomme d’amour, a Monk Fish a la Gazpacho on a bed of Sicilian Buckwheat and a four layer passion fruit cake with mango curd filling?

Wedding GJ1

Wedding GJ Comb

And then, just to test my abilities and patience to the brink of my own sanity, My handsome, enthusing, devestating Mr P turned a year older and required a cake worthy of his own standing in my life.  What could it be?  I scoured my books and bookmarks.  I looked under the couch, in the sock drawer and behind the French Puy lentils for inspiration.  I had to find a cake to match his countless qualities: there had to be something out there.  After days of thinking and sketching cross-sections of cake slices and jotting down notes I came up with the following:

A dark chocolate and whisky cake; something dense and dark and smokey, just like someone else I know.  A cake almost, though not quite, like a brownie.

A sour cherry filling, slightly sweet and slightly tart and altogether moreish

A cream cheese frosting to complicate the palate a little and smooth out any sharpness in the whisky.

And despite the fact that the cherry conserve I used leaked sticky, pink syrup all over the plate (and a guest who helped me transport the thing, sorry Ms R); and depite the fact that the cream cheese frosting slowly melted in the heat of the night and started a steady migration down the side of the cake, and despite finding out that cream cheese frosting does not like to stick well to cherry conserve (note: spread the cream cheese frosting first, then top with cherry) It turned out to be a very handsome, tasty and slightly confusingly, undefinably good cake.  Just like someone else I know.

Choc Whisky Cherry Cake2

Choc Whisky Cherry Cake Comb2

Choc-whisky

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coconut-creme-brulee1

Toronto, and I’d feel safe saying the rest of Canada, is waiting for the Spring.  We’ve reached that point in the year where we all start looking expectantly at the empty flowerbeds, strewn still with the remains of last autumn’s debris, hoping for that first glimmer of life; that tiny speck of brilliant, fresh green amidst the somber grey-browns.   We’re all needing some colour to freshen our senses and I’m drawn like a mouse to cheese by the buckets of bright, optimistic tulips lining the outsides of corner stores along the high streets.  At this time of year I find my palate also yearning for something fresh and bright and exciting.  All those gorgeous, comfy stews and thick, hearty soups are starting to seem old and overused and while I’ve no doubt I’ve a few left to make before the sweet peas bloom I needed a little something with attitude on the tongue this past weekend.  A vibrant, exotic Red Curry was dished up with plenty of fresh Cilantro, chili and coconut and to finish this little gem, which is cool and creamy and oh, so delicately flavoured with star anise, lime and cardamom.

*note: I served these little yummers with a good dollop of home made Meyer Lemon curd on the side.  Deeeelish.

coconut-creme-brulee4

Lime and Coconut Creme Brulee

1 cup whipping cream (35% fat)
1 cup coconut milk
1 tsp finely grated lime zest
2 whole star anise
2 cardamom pods, lightly crushed
1 egg
3 egg yolks
¼ cup sugar

about 2 Tbsp sugar extra

– Preheat the oven to 320˚F. Put a full kettle of water on to boil. Have a deep oven dish ready (a lasagna dish or a roasting tin for example).

– put the cream, coconut milk, lime zest, star anise and cardamom in a saucepan and scald (heat until just before boiling, when little bubbles and a bit of steam come off the surface).  Cover and set aside to infuse for 20 minutes.

– In a separate bowl beat the egg, yolks and sugar until well mixed but no longer than necessary.

– When the cream mixture has infused, stir in the egg mixture then strain the whole lot to get rid of the spices.

– Pour the custard into 6 small, individual oven proof dishes (ramekins are traditional, but I used oven proof glasses).  Put the dishes in the large oven proof dish and fill the dish with hot water to come half way up the side of the ramekins.

– Bake for 20 – 25 mins until the custard is almost, but not quite, set. Remove from oven and allow to cool to room tempurature

– Refridgerate for at least 2 hours before serving.

-Just before serving, remove from fridge and sprinkle each little creme with about a teaspoon of sugar.  Caramalise the sugar using either a blow torch or by placing the creme’s under a very hot grill for a few seconds.

coconut-creme-brulee-combo

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Pear Patina

A small group of friends gathers now and then, on a rotation of residence basis, to toast a toast and marvel at each others themed cooking. You might remember a colourful affair a while back. We’ve had a lemon theme and a Childhood Memories evening, where we reminisced about such delights as Three Bean Salad, Tuna Casserole, Mac ‘n Cheese and Pineapple Upside-down Cake. The latest exploration was for Roman Food, and my, did we eat like Caesars, one and all. With stuffed grape leaves, and large, fragrantly cooked dishes of lentils and beans and cauliflower we stuffed ourselves just short of, well, you know…

A little space was left, thankfully, for dessert. Pear Patina, voila. Simply put, a sublime, slightly fragrant and utterly pear-y baked custard served with a white wine honey sauce. Perhaps this is what the Hun was looking for on his little trip through Rome? Thank goodness something is helping me get out of my cooking funk. The fresh, sweet taste of pears in this velvety concoction, after such a beautiful and flavoursome meal, has refreshed my cooking soul a bit.

Poached pears

Roman Pear Patina

2 large, ripe Bosc pears
500ml white wine
2 eggs
½ cup cream
½ cup milk
¼ tsp cardamom
¼ tsp white pepper
pinch black pepper
1 Tbsp Honey
2 Tbsp best Olive oil

For the honey sauce:

2 big, oozing Tbsp honey
¼ cup white wine

– poach the pears, whole, in the white wine in a heavy based saucepan for 20 – 25 mins, or until very tender, turning the pears every few minutes.

– preheat the oven to 350˚F and grease and sugar a 500ml Pudding basin (or souffle dish/caserole)

– allow the pears to cool slightly before pealing and coring them. Mash/process the pears until smooth.

– beat the eggs and add to the pear pulp along with the cream, milk, cardamom, peppers, honey and olive oil.

– Pour mixed batter into pudding basin and bake for about 25 minutes until golden on top, but still jiggly in the middle.

– To make the sauce, warm the honey until it’s quite liquid, add the wine and mix.

– best served slightly warm.

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French Lentils

We haven’t had a housewarming, per se yet. But we decided last week that something was needed to make our house feel like home. And I also needed something to kick start the kitchen a little. A Winter Dinner was quickly put together, some friends asked around and the fire was lit in the hearth. With Winter having arrived a little earlier than I think we were expecting, the meal was warm and comforting, with loads of winter veg and a little bit of chocolatey goodness to help it all along the way. We started off with a Chestnut and Onion Soup, which is a traditional French soup and neither too hearty not too brothy; followed by a main course of Filo baskets filled with Beetroot, Butternut and Onion, topped with a Broccoli and Pepita pesto and accompanied with a variation of the divine Deb’s Curried Lentils and Sweet potatoes and some fresh Cherry Tomatoes. But my favourite bit was, of-course, dessert, as it so very often is. Le Dessert was a miniaturised variation of Nigella’s Nutella cake, topped with a precious marron glacè and swathed in a white chocolate and saffron ganache. Oh, yum. The little cakes were warm from the oven and slightly sticky on the inside. Chocolate heaven. Mmmmm.

An no, I’m afraid I’m not going to give you the recipe’s this time. I have Christmas Stuff to do! My, it’s busy this time of year. Instead, here are some temptingly yummy pictures to water your mouth over a little.

Fireside dinner 1

 

Fireside dinner 1

 

Fireside dinner 3

 

 

 

 

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Blueberry tea cakes

I’m feeling a little tender this morning and in need of a culinary hug. I’ll think back to this cheery little tea I had with my darling Mr P last week, and perhaps slip off with a girlfriend to find something similar at the Red Tea Box. For these little cakelings I whipped up a simple, slightly heavy cake batter, added a pinch of ground cardamom and a whole, oozing cup of wild blueberries (I only made just enough batter for two, so they really were packed with the little globes of blue) then topped each filled ramekin with a fat disc of Marzipan and a big handful more of the berries. Nothing shy about these babies. Eaten still hot from the oven, soaked with fresh cream and a cup of tea, like snuggles in the duvet on a Sunday morning.

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Black Forest Clafouti

Cherry Clafouti seems to be the most classic of Clafoutis, and while I’m most usually a classic girl at heart, now and then I like to laugh in the face of danger, flirt with the wild side and generally throw caution to the thermal currents of a hot oven. Mr P was sitting on the couch yesterday afternoon and had a sudden craving for chocolate when the thought came over me. What could possibly be yummier than fresh, sweet black cherries and the smooth, slightly bitter velvetiness of dark chocolate mixing in one sensual mouthful? Thankfully, we always keep some good chocolate in the house, Just In Case.

It being about the right time for afternoon tea, I snatched the bar of chocolate right from his hands, dashed into the kitchen and whipped up a dish of Clafoutis with Bing cherries and Cote d’Or dark 70% chocolate. The recipe for the batter I borrowed from Ceres & Bacchus but used 3 cups of dark Bing cherries, with the pits still in, and about 80g of Cote d’Or Noir de Noir 70%, chopped. Serve with fresh, whipped cream and a cup of Ceylon for the ultimate tea time treat.

Black Forest Clafouti 2

Noir de Noir Cote d’Or

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White Choc Mousse with Red Currant Sour Cherry

Three egg whites and a secret, long kept desire to make white chocolate mousse. I’ve developed a real taste for white chocolate over the last few weeks. I’ve been making white chocolate and macadamia nut muffins and chucking a cup in with the dark chocolate when making choc chip cookies, but somehow an entire dessert of white chocolate seemed far too cloying to be a success. But cut the extreme sweetness with some tart, sour berries and voila! Success! The berry confit I made from the red currants and sour cherries perfectly complements the white chocolate of the mousse. Yum!

White Chocolate Mousse with Red Currant Sour Cherry Confit

for the confit:Sour Berries

(best made a day or so ahead)

1 punnet red currants, destalked
1 punnet small, red sour cherries, pitted
½ cup sugar

– put a saucer in the freezer

– in two separate, large, heavy based pots
bring the berries to the boil with ½ cup of
water each. Simmer until tender, about 10 mins.

– using a potato masher, mash the currants.
Add cherries to currant pot.

– add the sugar and bring to a hard simmer, stirring frequently, until mixture thickens a bit, about 15 mins.

-remove saucer from freezer and put a drop of the conserve on it. When the edges wrinkle when pushed with your finger, the conserve is ready. Bottle in a sterilised jam jar.

for the mousse: (adapted from the Callebaut website, which is the couverture I used for this)

230 – 250 g white chocolate, chopped
80 ml milk
3 large egg whites
200 ml whipping cream

-melt the chocolate in a bain marie

-warm the milk, do not allow to boil

– remove chocolate from stove once melted. Transfer to a bowl and add milk. Mix until smooth.

– whip egg whites until soft peaks form. Gently fold into chocolate mixture.

– whip cream and gently fold into chocolate mixture.

– divide mousse into two parts. Gently fold about 60 – 80 ml currant and cherry conserve into one half.

– place 1 Tbsp berry conserve into the bottom of each serving glass/bowl. Divide white mousse between bowls. Carefully pour berry mouse into centre of each bowl

– refrigerate for at least 4 hours before serving. Can be made the day ahead, so it’s a great, easy dessert recipe for dinner guests.

 

White chocolate mouse with redcurrant sour cherry conserve

 

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