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Life in a slow place that quickly steals your heart.

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Recipes

Naramata Bench Honey Lime Tartlets

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The honey for these deliciously sweet and tangy tarts is as local as I can get it. It comes from Tim Bouwmeester, owner/operator of Desert Flower Honey on the Naramata Bench (next to Hillside Winery). Buying local is always a good thing. Buying honey locally is an even better thing.

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Bit of a honey rant

Most honey comes from China, where beekeepers are notorious for keeping their bees healthy with antibiotics banned in North America because they seep into honey and contaminate it; packers there learn to mask the acrid notes of poor quality product by mixing in sugar or corn-based syrups to fake good taste.

None of this is on the label. Rarely will a jar of honey say “Made in China.” Instead, Chinese honey sold in North America is more likely to be stamped as Indonesian, Malaysian or Taiwanese, due to a growing multimillion dollar laundering system designed to keep the endless supply of cheap and often contaminated Chinese honey moving into North America, where tariffs have been implemented to staunch the flow and protect its own struggling industry.

All the more reason to pick up some local honey next time you are at the farmer’s market.

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The recipe is in three parts: Pastry to make the crusts, the filling and whipped cream for topping the tarts.

Pastry ingredients

You will need eight 3 3/4-inch mini tart pans with removable bottoms.

  • 1 cup all-purpose flour
  • 6 Tbsp. cold unsalted butter cut into 1/2″ pieces
  • 2 Tbsp. sugar
  • 1/4 tsp. salt
  • 1 egg yolk
  • 1 Tbsp. ice water

IMG_4861.jpgDirections

Preheat oven to 375 F. Combine flour, butter, sugar and salt in a food processor and pulse until the mixture resembles pea-sized balls. Add egg yolk and ice water and pulse just until the mixture comes together and forms a ball. Don’t overdo it or your pastry will be tough.

Divide the dough into eight small balls and roll each out into a circle with a rolling pin on a lightly floured board. Place your rolled out circles inside the tart pans and using your fingers press the dough up the sides of the eight 3  3/4-inch pans. Place the pans on a cookie sheet and bake about 12 minutes until golden brown. Cool on a wire rack.

IMG_4859.jpgFilling ingredients

  • 1 cup sugar
  • 1 Tbsp. corn starch
  • 1 cup heavy cream
  • 1 tsp. lime zest
  • 1/2 cup fresh squeezed lime juice
  • 3 Tbsp. unsalted butter cut up
  • 1 Tbsp. local honey
  • 1 cup sour cream

Directions

In a medium saucepan stir together the sugar and cornstarch. Whisk in the heavy cream, lime zest and lime juice. Cook and stir over medium heat until gently boiling. Cook and stir another few minutes until thickened. Remove from heat and stir in the butter and honey until the butter is melted. Stir in the sour cream. Spoon filling into baked tart shells. Chill at least an hour.

Whipped Cream ingredients and directions

Makes about 4 cups. (Halve the recipe by reducing the cream to one cup leaving all the other ingredients the same if you only want enough to finish off these tartlets.)

  • 2 cups heavy cream
  • 1/4 cup icing sifted icing sugar
  • 1 tsp. vanilla extract
  • dash of salt

Add all ingredients to a mixing bowl with the whip attachment and beat on medium until soft peaks form.

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Some assembly required

Either add a spoonful of whipping cream to the top of tarts or fill a pastry bag and pipe the whipped cream on for a fancier tart. Garnish with some lime zest.

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Life changing brownies

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Hyperbole? Nope. This is hands down the best recipe for rich, chocolatey, gooey brownies with the classic crackly brownie crust that makes a brownie a brownie. Simple to make, the secret lies in the ingredients, the careful whisking and folding and the bake.

Like all baking, top quality ingredients are key. Don’t skimp and use everyday chocolate chips. It’s about 11 ounces (325 grams) of the highest quality of dark chocolate you can find, a cup of butter, five farm fresh eggs and a dash of espresso. What is not added is important too including no baking powder or baking soda.

They have a good bit of height given that they don’t have any leavening agents, so they aren’t thin, gooey and smooshed like some brownies (this is a good thing). They have substance and heft when you bite into them.

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Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon sea salt
  • 2 tablespoons dark unsweetened cocoa powder
  • 11 ounces dark chocolate (60 to 72 per cent cacao) coarsely chopped (I use Lindt)
  • 1 cup unsalted butter cubed
  • 1 teaspoon instant espresso powder
  • 1 1/2 cups granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 5 large free-range eggs, at room temperature (important)
  • 2 teaspoons pure vanilla extract

Directions

Pre-heat oven to 350 degrees F. Butter a 9 by 13 inch glass or light-coloured metal baking pan.

In a bowl, sieve together flour, salt and cocoa powder and then whisk together.

Put the chocolate, butter and instant espresso powder in a large non-reactive metal bowl and set over a saucepan of simmering water, stirring occasionally, until melted and smooth. Turn off the heat but keep the bowl over the water and add the sugars. Whisk until combined, then remove the bowl from the pan.

Add the room temperature eggs and whisk until combined. Add the vanilla and stir. Do not overheat the batter or the brownies will be more cakey than gooey.

Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not the whisk), gently fold the four mixture into the chocolate until just a big of the flour is visible. It is important not to overmix.

Pour the batter into the pan and smooth the top. Bake in the centre of the oven for 30 minutes rotating your pan half way through. Insert a toothpick into the centre to check for doneness. It should come out with a few moist crumbs sticking to it. An over-baked brownie won’t be a gooey one so carefully monitor the baking time.

Let the brownies cool. OK, maybe skip this step if you can’t wait.

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Sweet salty chocolate cake with an almond bark crown and a secret sauce

IMG_4647.jpgThis rich and satisfying little chocolate cake has a secret sauce that makes it unforgettable. The salty component of this beauty comes from tamari (Japanese) soy sauce and it’s in the cake batter and the crunchy almond topper. Easy to make, this six-inch cake is perfect for eight small slices or four huge ones.

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  1. Tamari almonds
  • 2 cups raw almonds
  • 1 tbsp tamari or Japanese soy sauce
  • 2 tbsp neutral oil, eg grapeseed

Preheat oven to 350°F. Place almonds on a baking tray. Pour over tamari or Japanese soy sauce and oil and mix through evenly. Spread almonds evenly in dish and roast until fragrant and crisp, about 15 minutes. Cool before storing in a sealed jar. They will keep for several weeks.

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2. Chocolate Cake

Ingredients

  • 1/2 cup all-purpose flour
  • 3 tbsp cocoa powder sifted
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 egg
  • 1/2 cup sugar
  • 2 tbsp vegetable oil
  • 1 tbsp tamari soy sauce
  • 1 tsp vanilla extract
  • 1/4 cup milk

Directions

With the rack in the middle position, preheat the oven to 350F. Butter the sides of a 6-inch springform or cake ring and line the bottom with parchment paper.

In a bowl, whisk together the egg, sugar, oil, soy sauce and vanilla. Stir in the dry ingredients alternately with the milk until smooth. Spoon into the prepared pan.

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IMG_4616.jpgBake for 35 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool for 15 minutes. Unmould and let cool completely on a wire rack. Clean the ring or springform ring.

3. Almond Crisp

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Ingredients

  • 1 tbsp unsalted butter
  • 2 tbsp brown sugar
  • 1/2 tsp soy sauce
  • 1 tbsp all-purpose flour
  • 2 tbsp tamari almonds, coarsely chopped from step 1

Directions

Line a baking sheet with a silicone mat or parchment paper. Place the ring of the springform pan on the prepared sheet.

In a saucepan over medium-high heat, melt the butter with the brown sugar and soy sauce. Simmer for 30 seconds and remove from the heat. Stir in the flour. Working quickly, pour into the ring and spread into a thin layer. Sprinkle with the almonds.

Bake for 10 minutes in a 350F oven. Let cool completely on the baking sheet, then unmould.

4. Ganache

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Ingredients

  • 170 grams good quality dark chocolate, chopped
  • 2/3 cup 35% heavy cream
  • 1/4 cup unsalted butter, softened

Directions

Place the chocolate in a bowl. In a saucepan, bring the cream to a boil. Pour over the chocolate and let melt for one minute without stirring. Using a whisk, stir until smooth. Stir in the butter. Cover and refrigerate for a half hour or until the ganache is spreadable.

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Some Assembly Required

Slice the cake in half horizontally to obtain two layers. Spread the ganache onto each layer and stack them. Top with the almond crisp.

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Butterscotch whiskey tarts

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There is a hint of nostalgia that comes as you eat these tarts. It’s from your mum’s instant jello pudding days. But these beauties made with cream, milk, fresh farm eggs, bourbon vanilla bean and whiskey are very much a cut above.

You’ll notice that I add a splash of whiskey, (not scotch but rye in this case) but the tart’s pudding filling is not likely named after ‘scotch’. One theory is that the name ‘butterscotch’ is a derivation of ‘butter-scorched’. Others say it that it meant ‘scotching’ or cutting, which they did to slabs of buttery, creamy caramels when making candy.

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Ingredients

(18 tarts)

  • 6 farm-fresh egg yolks
  • 3/4 cup granulated sugar
  • 1/4 cup heavy cream
  • 1/2 cup firmly packed dark brown sugar
  • 1/3 cup cornstarch, sifted
  • 1 teaspoon salt
  • 3 cups whole milk
  • 1 vanilla bean
  • 1 tablespoon unsalted butter
  • 2 tablespoons whiskey (some dad nostalgia here too…he used to rub whiskey on my teething gums and have a dram himself)
  • 3 Flake bars for decoration
  • 18 frozen tart shells (I usually make my own pastry but elected to go the easy route…if you are feeling ambitious homemade pastry shells will make the tarts even more delicious. An oat wheat pie crust would be even nicer…)

 Directions

Bake the tart shells following package directions.

Put the egg yolks in a large heatproof bowl and set aside.

In a small saucepan, combine the granulated sugar with a 1/4 cup of water and stir gently with a spatula being careful not to splash the sides of the pan. Cook over medium heat until the sugar is dissolved, then increase the heat to medium-high and cook until the mixture begins to turn a dark amber colour. Swirl the pan but do not stir. Remove from the heat, let stand one minute then stir in the cream. Pour the caramel into a small bowl and set aside.

In another saucepan, combine the brown sugar, cornstarch and salt. Stir in the milk and whisk to combine.

Cut the vanilla bean in half lengthwise and scrape the seeds into the saucepan with the milk and toss in the vanilla bean into the milk as well. Cook over medium-high heat, whisking occasionally, until the mixture comes to a boil. Remove from the heat and add the caramel. Whisk together until combined, then pour a third of the mixture over the eggs. Keep whisking the eggs and add another third of the hot milk mixture. Transfer the egg mixture back to the saucepan with the milk mixture and whisking constantly, bring to a boil over medium-high heat. Boil for 2 to 3 minutes, or until very thick.

Remove from the heat and add the butter and whiskey.

Keep whisking for about a minute to cool the pudding slightly. Let sit for about 15 minutes, then remove the vanilla bean.

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Here there are with some other boozy homemade pals. The lemon tarts are topped with amaretto meringue and the chocolate ganache are have a splash of Legend Manitou.

Some assembly required

Whisk the pudding one more time until smooth. Divide the pudding equally among the baked tart shells and sprinkle with some crumbled Flake bar. Cover the tarts and refrigerate for about two hours before serving. Store any leftovers, tightly covered, in the fridge for up to two days.

 

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Mallomars or Whippets cookie hack

 

IMG_3984.jpgThis recipe for the humble chocolate-covered marshmallow cookie that has a cult-like following in New York and Quebec is made in three steps: a shortbread cookie base, homemade marshmallow and a chocolate coating. The advantage of making them yourself are their freshness and the quality of the chocolate you can dip them in making them even more addictive than the store-bought versions. If you make them with kids, be warned the marshmallow step can turn into a sticky situation. The recipe makes about two dozen cookies.

A bit of delicious history

Mallomars’ origins are in New Jersey in 1913. Kraft, whose Nabisco division markets Mallomars, says the first buyer was a grocer in West Hoboken, which was consolidated to form Union City in 1925. Their New York-area roots are the reason Mallomars sales are so heavily concentrated in the Northeast.

But they are made in Toronto, the home territory of Whippets, which arouse the kind of passion among Canadians that Mallomars arouse among New Yorkers. Whippets are made by Dare in Montreal.

Part of the cult following of Mallomars are their availability only from October to April as the cookie melts in the summer months. (Maybe just a marketing ploy at this point but it’s their story they are sticking to.) Mallomars get a mention in When Harry Met Sally they are so iconic.

An international treat, a marshmallow topped biscuit dipped in chocolate is sold as chocolate fish in New Zealand, chocolate teacakes in the UK, Konfesksiya in Turkey, Flodebolle in Denmark, Krembo in Israel, Schokokuss in Germany, Brunberg’s Kisses in Finland, Melo-cakes in Belgium. Looks the world knows a good thing when it tastes it.

 

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Shortbread Cookies

Ingredients

  • 3/4 cup (180 ml) unbleached all-purpose flour
  • 1/4 cup (60 ml) sugar
  • 1/2 teaspoon (2.5 ml) baking powder
  • 1/4 teaspoon (1 ml) salt
  • 1/4 cup (60 ml) cold unsalted butter, diced
  • 1 egg
  • 1/2 teaspoon (2.5 ml) vanilla extract

Directions

In a food processor, combine the flour, sugar, baking powder and salt. Add the butter and pulse until the mixture has the texture of sand. Add the egg and vanilla. Pulse again until the dough just begins to form. Shape into a disc with your hands and cover with plastic wrap. Refrigerate for 30 minutes.

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.

On a floured work surface, roll out the dough to about 3-mm (1/8-inch) thick. Cut 30 cookies using a 4 ½-cm (1 ¾-inch) round cookie cutter. )I used a small drinking glass of the right size in place of the cookie cutter.) Place the cookies on the baking sheet.

Bake for about 10 minutes or until lightly browned. Let cool.

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Marshmallow

Ingredients

  • 1 tablespoon (15 ml) powdered gelatin
  • 1/4 cup (60 ml) water
  • 1/2 cup (125 ml) sugar
  • 1/4 cup (60 ml) light corn syrup (You can substitute golden corn syrup in a pinch as I did…the marshmallow still comes out a nice white colour.)
  • 1/2 teaspoon (2.5 ml) vanilla extract

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Directions

In a small saucepan, sprinkle the gelatin over the water and let bloom for 5 minutes. Add the sugar. Melt over low heat, stirring until the sugar and gelatin have dissolved. Pour into a bowl. Add the corn syrup and vanilla and beat with an electric mixer until soft peaks form, about 10 minutes.

With a pastry bag fitted with a 2-cm (3/4-inch) diameter plain round tip and filled with meringue, top each cookie with a dome of meringue. Work quickly filling the pastry bag and piping as the marshmallow will get hard to work with as it sets.

Let cool for 30 minutes at room temperature.

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Chocolate Coating

Ingredients

  • 8 oz (225 g) good quality dark chocolate (70 per cent) , chopped

Directions

In a bowl, over a double boiler or in the microwave oven, melt 140 g (5 oz) of chocolate. Remove from the double boiler and add the remaining chocolate. Stir until the chocolate is smooth. If necessary, put back over the double boiler for a few seconds if the chocolate does not melt completely. Be careful not to overheat the chocolate, it might bloom when cooled.

Dip the cooled cookies, marshmallow side down, in the chocolate, flip and remove from the chocolate with a fork. Shake to remove any excess chocolate.

Place the cookies on a lightly oiled wire rack or a baking sheet lined with parchment paper. Refrigerate for about 30 minutes. Serve at room temperature.

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Milk is the perfect companion for these nostalgic cookies.

 

French buttery, hazelnutty, chocolatey Christmas cookies – Flours de Lin

IMG_3917.jpgThere is no better combination in French baking than a tender butter cookie made with ground almonds, sandwiched with hazelnut spread and dipped in dark chocolate. These Flours de Lin are relatively easy to make and have become a staple in my Christmas baking.  Even if your piping skills aren’t up to scratch they are so tasty it won’t matter.

IMG_3840.jpgCookie Ingredients (makes apex. 20 cookies)

  • Cake flour – 125 grams (1 cup plus 4 teaspoons)
  • Room temperature butter – 150 grams (5 1/4 ounces)
  • Sea salt – 1/8 teaspoon
  • Granulated sugar – 80 grams (1/3 cup)
  • Ground almonds – 60 grams (1/2 cup plus 1 tbs)
  • Egg whites – 30 grams (1 extra-large white less 1 to 2 teaspoons)
  • Vanilla extract or vanilla bean paste – 5 grams (1 teaspoon)

Directions

Line two sheet pans with parchment paper.

Sift the flour into a bowl and set aside. Place the soft butter with the sea salt and sugar in the bowl of a stand-mixer and mix with the paddle attachment for 1 minute on medium speed. (Note…if your butter isn’t soft these cookies will require Popeye muscles to pipe) Add the almond flour, egg whites and vanilla and mix until incorporated. Add the sifted flour and mix for 30 seconds only on low speed. Do not over-mix as it will spoil the delicacy of the cookies.

Scrape the mixture into a pastry bag fitted with a 3/8 inch star tip. Pipe 1 1/2-inch-long flat teardrop cookies onto the parchment-paper-lined sheet plans, leaving 1/2 space in between them and staggering the rows.

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Hold the pastry bag with the tip at a 45-degree angle, close to the sheet pan. Continue to press on the bag and swing the tip toward you while you progressively stop pressing, so that the teardrop ends in a tail.

Let the cookies rest at room temperature for 1 hour. Thirty minutes before baking preheat the oven to 375 F.

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Bake the cookies for 15 minutes, until golden brown. Cool completely.

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Filling and dipping ingredients

  • Hazelnut paste (such as Nutella) – 200 grams (2/3 cup)
  • Good quality dark chocolate – 200 grams (7 ounces)

Assembly directions

Once cool, flip half of the cookies over and pipe a small amount of the hazelnut paste. Top with another cookie and press down lightly to sandwich.

IMG_3878.jpgSlowly melt the dark chocolate over a double boiler. Dip the tail of each cookie into the chocolate and place the cooke on parchment paper. Let the chocolate harden and then store the cookies in an airtight container. Do not refrigerate.

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(You can substitute the hazelnut paste with a chocolate ganache or raspberry jam if you like.)

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Finnish Christmas bread and the most amazing bread-baking smells ever

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Pulla is a traditional Finnish sweet bread that is flavored with the unique scent of cardamon. Your kitchen, whole house actually, will be filled with the scents of yeasty bread-baking with an amazing cardamon finish. It makes a stunning braided loaf, or can be baked into individual rolls for easy eating. Finnish Pulla is very similar to challah, with its eggs, milk and butter additions but interestingly fragrant with a warmth of spices. It’s fascinating how Scandinavians have the tradition of pulling cardamon, a spice native to India, into their bread baking. It was the Vikings who brought back this spice from their plundering expeditions. How cool is that?

This is my dad’s recipe, scrawled rather cryptically on a hard-to-read recipe card. After some code-breaking and further research, here it is. The recipe originated from a Finnish friend of the family who not only made us Pulla but made it at our house, hence my strong scent-filled memories of this wonderful bread.

Side note about Cardamon

Scandinavians not only use cardamon in their breads, but also in mulled wine, cookies, cakes, pastries and meatballs too.  Cardamon, the third most expensive spice after saffron and vanilla beans. My small bottle cost $10.95. It is a part of the ginger family. Indigenous to South India, and according to some accounts to Sri Lanka, Bhutan and Nepal as well, it was brought to Scandinavia by the Vikings, a thousand years ago, from their travels to Turkey. Cardamon appears in written Nordic cookbooks as early as 1300AD.

Side note about Finnish swearing

This recipe makes two braids. One I’m bringing to Master’s Swimming this morning to present to a Finnish swimming mate, Jarkko. Every swim practice I google a Finnish word and try it out on my pal. Today’s is “jumalauta” which translates to holy shit, or God help me, a good word to use after a tough kick set. (Jarkko hates kick.)

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Ingredients

  • 2 cups milk, heated to 115°
  • 1/2 cup warm water (110 degrees F)
  • 1 cup white sugar
  • 2 tsp ground cardamon
  • 4 eggs, lightly beaten
  • 9 cups flour
  • 1 tsp. kosher salt
  • 1/2 cup melted butter
  • 1 (2.5 tsp) packages active dry yeast
  • 1 egg yolk
  • Sliced almonds
  • 1 tbsp heavy cream
 Directions
Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. Dissolve the year in the warm water. Stir in the lukewarm milk, sugar, salt, one teaspoon of cardamon, 4 eggs and enough flour to make a batter (about 2 cups of the nine). Beat until the dough is smooth and elastic. Add about 3 more cups of the flour and beat well, the dough should be smooth and glossy in appearance. Add the melted butter and stir well. Beat again until the dough looks glossy. Stir in the remaining four until the dough is stiff.
Turn out the bowl onto a floured surface, cover with an inverted mixing bowl and let rest for 15 minutes. Knead the dough until smooth and satiny… at least 10 to 12 minutes.
Transfer dough to a greased bowl and cover with plastic wrap; let sit until doubled in size, about 1 hour.
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Risen dough after an hour

 

Punch down dough; cover again with plastic wrap and let sit until fully risen, 30 minutes.
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Who needs a proofing drawer when you have a warm spot in front of the fire.

 

Heat oven to 400°. Transfer dough to a work surface and divide into 3 equal pieces. Set 2 pieces aside and divide other piece into 3 equal portions. Roll each portion between your palms and work surface to create a 16-inch rope. Pinch the three strands together and braid ropes together to form a loaf.
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Transfer loaf to a parchment paper–lined baking sheet. Repeat with second and third dough pieces. Cover loaves with plastic wrap and let sit until slightly puffed up, about 20 minutes.
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Whisk together remaining 1 tsp cardamon, cream, and egg yolk in a small bowl; brush over loaves. Sprinkle with almonds and a bit of white sugar.
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Bake, one loaf at a time, until golden brown, 20–25 minutes. Transfer to a rack; let cool 10
minutes before serving. (Pulla makes wonderful toast too.)
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It is all solved by Chocolate Salted Caramel Cake

IMG_3637.jpgWhen you combine vast quantities of Swiss chocolate with Dutch cocoa powder, French fleur de sel, fresh Canadian whipping cream and buttermilk there is no possibility on earth that this little gateau is not going to solve your problems.

The combination of rich chocolate cake, velvety frosting and a hidden layer of salted caramel is a perfect antidote to winter’s grey skies.

A single layer of luscious chocolate cake is carefully cut in half, spread with homemade salted caramel, topped with a chocolate ganache frosting and finished with a gorgeous glacage. An added bonus, the cake can be baked, frosted and frozen ahead of time with only the glacage step required before serving.

This recipe was adapted from the amazing Duchess Bake Shop Cookbook by Giselle Courteau. The shop is located in Edmonton if you get a chance to stop in, and this cake is their number one seller.

Step one

Salted CaramelIMG_3537.jpg

Ingredients

  • 1/2 cup whipping cream
  • 1 1/3 cups sugar
  • 3/4 cup plus 2 Tbsp unsalted butter cubed
  • 1/4 cup finely ground almonds
  • 3/4 tsp fleur de sel

IMG_3526.jpgDirections

Heat the cream in a small saucepan on the stove until scalding. Set aside and keep hot as you melt the sugar.

Place about a quarter of the sugar in a wide-bottomed saucepan over medium heat. Gently melt the sugar, swirling the saucepan around occasionally. Do not stir. Once the sugar is almost melted, add another quarter and repeat twice more until all the sugar is completely melted and has turned amber coloured.

Remove from heat and slowly pour in the hot whipping cream mixing with a spoon or spatula until the smooth. Using a fine mesh strainer, immediately strain the caramel into a bowl.

Mix in the butter, ground almonds and fleur de sel into the hot caramel until the butter is melted. For extra smooth caramel, use an immersion blender. Transfer the caramel into jars, let cool and refrigerate until set. It will keep in the fridge for up to two weeks and is an amazing ice cream topper.

Step two

Chocolate Cake

IMG_3547.jpgIngredients

  • 1/2 cup hot brewed coffee
  • 3 Tbsp dark chocolate
  • 1 cup sugar
  • 3/4 cup all-purpose flour
  • 1/2 cup quality cocoa powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1/2 cup buttermilk
  • 1/2 tsp vanilla extract or paste

IMG_3562.jpgDirections

Preheat your oven to 325F and line an 8-inch cake pan with parchment paper and spray it with vegetable oil.

In a large bowl, pour the hot coffee over the chocolate, whisking until all the coffee is poured in and the chocolate has completely melted. Set aside.

Sift all the dry ingredients together and set aside.

Whisk the egg, oil, buttermilk and vanilla together in a bowl. Slowly whisk the mixture into the melted chocolate and coffee.

Add the sifted dry ingredients and whisk until the batter comes together. The batter will appear a bit lumpy. Don’t be tempted to overmix.

Pour the batter into the prepared pan and bake for about 45 minutes until a toothpick inserted in the centre comes out clean.

Cool completely. Run a knife around the edge of the pan and flip the cake out.

Step three

Ganache Frosting

IMG_3569.jpgIngredients

  • 188 grams of good dark chocolate (I love Lindt)
  • 1/2 tsp fleur de sel
  • 2/3 cup whipping cream
  • 2 Tbsp water
  • 1/3 cup plus 1 Tbsp sugar
  • 1 Tbsp light corn syrup
  • 3/4 cup plus 1 Tbsp unsalted butter, room temperature, cubed

Directions

Slowly melt the chocolate over a double boiler. Once the chocolate is melted, add in the fleur de sel. Set aside.

Heat the whipping cream on the stovetop until scalding. Set aside while keeping hot.

Place the water, sugar and corn syrup in a small saucepan over medium heat and cook until the sugar turns amber coloured. Do not stir. Remove from the heat and slowly pour in the hot cream and stir until combined. Pour this mixture over the chocolate and fleur de sel in three parts, mixing until smooth between additions.

Transfer this ganache into a stand mixer bowl and cool to room temperature Ensure both the ganache and butter cubes are at room temperature.

With the mixer on low speed, add the butter cubes to the ganache a few at time until all incorporated then turn the mixer up to medium and beat until the frosting is light and fluffy.

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Step four

Assemble the cake and frost

Using a sharp serrated knife, cut the cake in half horizontally into two layers. Flip the top layer so its cut side is facing up.

If the salted caramel has been in the fridge, warm it in a microwave for a few seconds to soften it slightly. Spread about 1/2 cup of salted caramel over the bottom layer of the cake leaving about 1/2 inch around the edge.

IMG_3589.jpgSpread about 1 cup of the frosting over the caramel, leaving a bit of space around the edges. Place the other cake layer on top, cut side up that your cake will have a flat top and gently press down. Transfer the cake to a turntable and spoon about 2 cups of frosting on top, reserving extra frosting to finish the cake. Spread it evenly over the top and sides of the cake and smooth it out with an offset spatula. The smoother the better as the glacage will show all the imperfections.

Transfer the cake to a flat plate and freeze for at least two hours (or up to a week, if making ahead).

Step five

Glacage

IMG_3597.jpgIngredients

  • 1 cup good dark chocolate
  • 3/4 cup plus 1 Tbsp whipping cream
  • 2 Tbsp water
  • 3 Tbsp light corn syrup

Directions

Slowly melt the dark chocolate over a double boiler. In a saucepan heat the whipping cream, water, and corn syrup until just scalding. Pour the hot cream over the dark chocolate in three parts, mixing in between additions until smooth.

Step six

Final assembly

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Remove the cake from freezer and place it on a flat cooling rick with a pan or foil underneath to catch the drippings. Using a measuring cup or ladle pour the glacage over the top of the cake. Using an offset spatula spread the glacage over the sides, making sure to cover the whole cake. Immediately move the cake to a serving plate using a long offset spatula.

Decorate the cake with the reserved frosting. Pipe five dots on top and a decorative border around the bottom. The cake will keep at room temperature up to four days.

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Legendary Naramata Sponge Cake

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This Naramata take on a classic Victoria sponge is two fluffy sponges lightly flavoured with vanilla and almond with a very special sandwiching layer…Legend Raspberry Jam and a healthy dollop of whipping cream.

Here is a Cole’s Notes version of what went into making that legendary jam:

  1. Grow the raspberries on our farm.
  2. Harvest the raspberries at their peak.
  3. Deliver to Legend Distilling.
  4. Legend makes Slowpoke Farm Berry Vodka with them. (Check out my post about how it’s made minus some secrets.)
  5. Make raspberry jam with some more of our farm fresh raspberries and some of Legend’s Slowpoke Farm Berry Vodka made from our raspberries. It’s like raspberries times three.

A limited supply of this special jam is for sale at Legend Distilling  during the Christmas season… You can of course substitute a high-quality raspberry jam but your cake will be slightly less legendary.

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Our recent snow fall has put paid to my fresh raspberry supply so it’s time to bring out the jam.

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CAKE

  • 3/4 cup unsalted butter (soft)
  • 3/4 cup + 2 tablespoons sugar
  • 3 extra-large or large eggs (room temperature)
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1/4 teaspoon almond extract
  • 1 1/2 cups unbleached self-rising flour

Directions

  1. Preheat your oven to 350°F. Grease and flour two 8″ round cake pans. Cut a round of parchment and fit in the bottom of your pan and grease and flour.
  2. In a medium-sized mixing bowl, beat together the butter and sugar until well combined and smooth.
  3. Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition.
  4. Add the extracts.
  5. Add the flour, beating gently just until well combined.
  6. Divide the stiff batter evenly between the cake pans; there’ll be 11 to 12 ounces of batter in each, depending on the size eggs you used.
  7. Bake the cakes for about 20 minutes, or until they start to pull away from the edges of the pans. Remove them from the oven, cool for a couple of minutes, and turn out of the pans onto a rack to cool completely.

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FILLING

  • about 3/4 cup Legend Raspberry Jam
  • 2/3 to 3/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons granulated sugar, or to taste

IMG_3264.jpgWhen the cakes are cool, place one layer on a plate. Spread with the Legend jam or a  jam of your choice.

IMG_3268.jpgWhip the cream — 2/3 cup cream makes a medium-thickness layer of filling; 3/4 cup cream, a thick layer. Sprinkle in 2 tablespoons granulated sugar, or to taste, as you whip the cream until it’s quite stiff. Stir in the vanilla at the end.

IMG_3253.jpgIMG_3259.jpgPipe the whipped cream over the jam. You could also spread the whipped cream if you prefer.

IMG_3273.jpgIMG_3277.jpgTop with the second layer of cake.

Sift icing sugar over the top of your cake.

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Refrigerate the cake until you’re ready to serve it. It’ll be at its best within 12 hours; but is still quite good up to 2 or even 3 days later. The difference will be the whipped cream, which will gradually settle/compact. Yield: about 12 servings.

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