Rhubarb Semi-Freddo

 Rhubarb is the harbinger of spring. It was the first up in my garden. Even ahead of the chives. I have dutifully plucked the smallest, most tender stalks for this recipe. The larger stalks will be made into a rhubarb simple syrup and a rhubarb bitters for summer drinks and cocktails.

Rhubarb Semi-Freddo

2 cups rhubarb, chopped
1/2 cup sugar
1/4 cup water
2 slices fresh ginger
2 tablespoons candied ginger, chopped
4 eggs, separated
1/2 cup sugar
1 1/4 cups whipping cream
 4 purchased or homemade meringues

Line a loaf tin with kitchen plastic film. Put the chopped rhubarb in a medium-sized saucepan with the sugar, ginger and 2 tablespoons water. Heat gently until the sugar has dissolved, then add the rhubarb and simmer for a few minutes until the rhubarb is soft but still holds its shape. Take off the heat and cool. Remove ginger pieces after cooling.

In a large bowl, whip the egg whites and 1/2 cup of sugar over a pot of simmering water with a hand beater until stiff, then set aside. In another bowl, whisk the yolks with the icing sugar until they’re pale and starting to thicken. Heat the cream to scalding and temper the egg yolks with it. Pour the mixture back into the pot and continue to cook over low heat until thickened. Cool.

When completely cooled, mix the egg white meringue with the egg yolk and cream mixture. Stir in half the meringues, broken.

Gently spoon a third of the cream mixture into the prepared tin and freeze for 20-30 minutes or until  set. Keep the rest of the cream mixture in the fridge. Once it has set, take it out of the freezer and pour in half of the cooked rhubarb. Reserve a little of the cooked rhubarb for decorating later, if you like. Top with another third of the cream mixture and return to the freezer for another 30 minutes. Once this layer has set, add the remaining rhubarb, followed by a final layer of cream. Cover with cling film and put it back in the freezer for 2 hrs to firm up.

To serve, turn it out onto a serving plate and peel away the parchment. Decorate with any reserved rhubarb, the remaining meringue pieces and the candied ginger. Slice and serve immediately.

Spring is Rhubarb Time

I grew up on a farm in Saskatchewan. Rhubarb in the spring was a staple but we never had any on our farm. I pined for rhubarb pie and did not learn how to make one until years later. This is another version that I thought I would try. 

The crust is a butter crust rather than a lard crust. It has a meringue. A nice variation from the standard.

Rhubarb Meringue Pie

Eggs should be at room temperature when making meringue. It usually takes about 30 minutes for eggs from the refrigerator to warm up to room temperature. Older eggs give better volume than fresh eggs. Be sure the bowl and utensils are fat-free because the tiniest bit of fat will ruin the meringue. Add the sugar when the egg whites have reached the soft peak stage. The peaks will fall over gently when they have reached the soft peak stage. Gradually add sugar until stiff peaks are formed.

Put the meringue on a piping hot pie and cover the top completely and touching the crust all around to prevent it from shrinking. The heat will partially cook the bottom of the meringue and prevent shrinking and weeping. Cut a with a knife dipped in cold water.

1 recipe of Buttery Pastry

4-5 c. rhubarb, raw 1-1.25 L

1 tsp. orange zest 5 mL

2 eggs, separated

2/3 c. + 1/4 c. sugar 150 mL + 60 mL

2 tbsp. all purpose flour 30 mL

2 tbsp. butter, melted 30 mL

1/4 tsp. cream of tartar 1 mL

Roll out pastry and line a deep pie plate. Refrigerate for about 20 minutes. 

Preheat oven to 375 F. Chop the rhubarb it into roughly 1cm slices. If the stalks are very wide and chunky then cut in half lengthways, also. Scatter on a baking sheet and bake until tender. Remove from baking and drain, reserving the liquid.

Separate eggs, putting the whites aside for the meringue. Beat egg yolks in a medium sized bowl with a fork. Add 2/3 cup sugar, flour and the melted butter. Continue to beat until blended. Then add the eggs and 1/3 cup of the rhubarb liquid to make a smooth and runny paste. Add rhubarb and mix to blend. Pour into pastry shell. Bake until set, about 30-40 minutes.

Beat egg whites until they form soft peaks, add cream of tartar, 1/4 cup of remaining sugar and continue to beat until glossy and stiff peaks form. Spoon this over the hot cooked rhubarb pie, making sure it is completely covered and there is no gap where rhubarb can bubble through the meringue. Use the spoon to bring some of the meringue into peaks. Put back in the oven for about 15 minutes until the peaks are toasted.

Cool for 10 minutes and serve. 

Buttery Pastry

1 1/2 c. all-purpose flour 310 mL

1/2 tsp. sugar 2 mL

1/4 tsp. kosher salt 1 mL

1/2 c. chilled unsalted butter, cut into 1/2-inch pieces 125 mL, 12 mm

1/2 c. ice water 125 mL

Pulse flour, sugar, and salt in a food processor. Add butter. Pulse until the texture of very coarse meal. Add ice water slowly until dough comes together in clumps. Form into a disc and wrap in plastic. Chill until firm, about 1 hour. Makes 1 single crust.

Rhubarb Eton Mess

4 c. rhubarb 1 L

2 tsp. maple sugar 10 mL

2 c. whipping cream 500 mL

1 packet individual meringue nests

Preheat oven to 375 F (190 C). Chop the rhubarb into 1/2 inch (12 mm) pieces. Place on a baking sheet and sprinkle with sugar. Roast until the rhubarb is tender and beginning to caramelize. Remove from oven and set aside to cool.

Whip the cream in a large bowl until thick but still soft. Roughly crumble in 4 meringue nests.

Take out about half a cupful of the rhubarb, and fold the meringue cream and rest of the fruit mixture together.

Arrange in 4 dessert bowls and top each with remaining rhubarb. Serve immediately.

Rhubarb Iced Tea

8 c. rhubarb, chopped into small pieces 2 L

1 c. sugar 250 mL

1 Earl Grey teabag

Roast chopped rhubarb in a 350 F (180 C) oven until tender. Remove from oven and cool slightly. Strain the juice from the fruit in a colander. Use the fruit for a pie or crisp. 

Boil 2 cups (500 mL) of rhubarb juice with 1 cup (250 mL) sugar. Cool. 

Put teabag in a pot and add 3 cups of boiling water. Steep for 5-7 minutes or until it is a strong tea. Remove teabag. Chill tea.

Mix tea with an equal amount of rhubarb syrup and pour over a glass full of ice. Serve.

A Sandwich Buffet or How to use up all those bits and pieces of food

It’s that time again. Seeding is in full swing and farm work becomes more active so is the busy-ness in the kitchen. Sometimes it is okay just to throw something together for lunch. This sandwich buffet uses bits and pieces of food that alone are not enough to feed a crew. It is an excellent way to use a single pork tenderloin, a couple of chicken breasts or a partial package of bacon. Then present a decadent dessert as the finale.

The components of a sandwich buffet include the protein, the crunch, the breads, butters and mayonnaise.  

Proteins are essential for muscle growth and repair. It takes the body longer to digest protein so a person feels full longer. Offer several choices of pre-sliced meats, poached fish, pates, cheeses and eggs.

Generously rub pork tenderloin or skin-on chicken breast with a seasoning mix like Creole or lemon pepper. Preheat a cast iron pan with a little canola oil and add the meat. Brown on all sides then slip it into a 350 F (180 C) oven to complete cooking, about 15 minutes. Cool and slice thinly.

Crispy comes from sliced raw vegetables such as cucumbers, tomatoes and crisp, torn lettuces. Torn lettuce can be prepared in advance because it browns more slowly than cut lettuce. Wash and shake lettuce dry and tear into serving size pieces. Then wrap it in a clean tea towel and refrigerate until serving time. Pickles, sauerkraut and a simple shredded coleslaw add flavour and crunch. 

Offer a selection of breads and buns. Baguettes make a nice chewy sandwich. Slice them horizontally for a hearty serving. Whip up some biscuits. Focaccia is simple to make in large batches. It is a flatbread and is sliced horizontally to make sandwiches.

Moisten the sandwich and also prevent juices from soaking the bread with mayonnaise, butter and mustards. Dig through the fridge for condiments like cranberry sauce, salsas and chutneys and put them on the table.

Focaccia

1 medium baking potato, peeled and quartered

1 1/2 tsp. instant yeast 7 mL

3 1/2 c. unbleached all purpose flour 875 mL

1 c. warm water 250 mL

1/4 c. olive oil, plus more for the pan 60 mL

1 1/2 tsp. salt 7 mL

Boil potato until tender. Drain and cool. Put it through a ricer and use about 1 cup (250 mL) lightly packed potato.

In the large bowl of a stand mixer combine yeast, flour and 1 cup (250 mL) warm water until combined. Cover with plastic wrap and set aside until bubbly, about 20 minutes.

Add remaining dough ingredients, including reserved potato. Mix with paddle attachment on low speed until the dough comes together. Switch to dough hook attachment and increase speed to medium. Continue kneading until the dough is smooth and elastic, about 5 minutes.

Transfer dough to lightly oiled bowl, turn the dough to coat with oil and cover tightly with plastic wrap. Let rise in warm, draft-free place until dough is doubled in volume, about 1 hour.

Cut dough in half and flatten each piece into an 8-inch disk on a large, generously oiled baking sheet. Cover dough with clean tea towel and rise until doubled in size, about 45 minutes.

Preheat oven to 425 F (220 C). With 2 or 3 fingers, dimple the dough at regular intervals. Make about 2 dozen dimples. They should almost poke through the bottom of the bread. Drizzle with olive oil and sprinkle with coarse salt.

Bake about 25 minutes or until bottoms are golden brown. Serve warm. This recipe can easily be doubled. (Cooks Illustrated)

Poblano Salsa

1 large poblano pepper, halved and seeds removed 

1 bunch scallions 

2 tbsp. canola oil 30 mL

2 tbsp. fresh mint, roughly chopped 30 mL

1 tsp. lemon juice 5 mL

1/2 tsp. cane sugar 2 mL

1/2 tsp. chili flakes 2 mL

Salt and pepper, to taste

Preheat oven to 400 F (200 C).

Place poblano halves and scallions on a baking sheet, drizzle with oil and roast until softened, about 15-18 minutes.

Remove from oven, cool slightly, then chop coarsely.

Add to a bowl with remaining ingredients and toss to combine. Season generously with salt and pepper.  (Bon Appetit)

Caramel Brownies in a Jar

There is no brownie better than a cocoa brownie. Serve these in a 1 cup (250 mL) wide-mouth canning jar or other dessert dish. Top with a scoop of vanilla ice cream and a generous drizzle of caramel sauce.

10 tbsp. unsalted butter 155 mL

1 1/4 c. sugar 315 mL

3/4 c. plus 2 tbsp. unsweetened cocoa powder 175 mL + 30 mL

1/4 tsp. salt 1 mL

1/2 tsp. pure vanilla 2 mL

2 cold large eggs

1/2 c. all purpose flour 125 mL

2/3 c. walnut or pecan pieces (optional) 150 mL

Position a rack in the lower third of the oven and preheat the oven to 325 F (160 C). Line the bottom and sides of the baking pan with parchment paper, leaving an overhang on two opposite sides.

Combine butter, sugar, cocoa and salt in a medium heatproof bowl and set the bowl over a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth. Remove bowl from skillet and set aside until mixture is only warm, not hot.

Stir in vanilla with a wooden spoon. Add eggs one at a time, stirring vigorously after each one. When batter looks thick, shiny and well blended, add flour and stir until fully mixed in, then beat vigorously for 2 or 3 minutes the wooden spoon or a rubber spatula. Stir in nuts, if using. Spread evenly in the lined pan.

Bake until a toothpick stuck in the center comes out slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.

Lift up the ends of the parchment and transfer the brownies to a cutting board. Cut into 16 or 25 squares. (Bon Appetit)

Molasses Pumpkin Loaf with Candied Ginger

I found a little pie pumpkin (not pumpkin pie) in my cold room from last summer's harvest. After roasting it and making pumpkin puree I checked my pantry for more inspiration. With lots of raisins and candied ginger in stock I turned to my favourite cookbook, Chef Google. A quick search online yielded an interesting recipe from Suburbia Unwrapped. With a few tweaks to her recipe it was ready for the oven.

I am using spelt flour but all purpose would work equally well. If your raisins have dried out a bit, like mine were, plump them in very hot water for 15 minutes before adding to the batter. Be sure to drain them well first.

Molasses Pumpkin Loaf with Candied Ginger

Wet Ingredients
 3/4 c. white sugar
3/4 c. brown sugar
3/4 c. vegetable oil
3 eggs
1/2 c. fancy molasses
1 1/2 c. pumpkin purée

Dry Ingredients
3 1/2 c. spelt flour
1 tsp. cinnamon
1 tsp. ground allspice
1/2 tsp. ground nutmet
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder

1 c. raisins
1/2 c. coarsely chopped candied ginger

Preheat your oven to 350 F. Prepare two loaf pans by lightly oiling or buttering the insides.

Add all of the wet ingredients to the bowl of your stand mixer. Fitted with the whisk attachment beat until foamy and all are well combined.

Add all of the dry ingredients to a separate bowl. Whisk to fully incorporate all the ingredients.

Now switch to using the paddle attachment with your stand mixer. Add half of the dry ingredients to the wet ingredients. Beat on medium low until incorporated. Add the remainder of the dry ingredients and mix again until incorporated. Add raisins and candied ginger and mix.

Pour the batter into two prepared loaf pans. Bake at 350 F for approximately 50 minutes. Gently touch the top of the loaf. If it springs back after gentle pressure it is cooked.

Remove from the oven and let rest in the pans for five or ten minutes. Run a table knife around the sides of the cake in the pan and then invert the pan on a cooling rack. Cool about 15 minutes before slicing (if you can wait that long). Thickly slice and serve. This loaf freezes well. After fully cooled, slice and package in freezer bags. Will keep up to three months.

Brown Sugar Pavlova with Seasonal Fruit and Berries

Pavlova is a meringue based dessert named after the Russian ballerina Anna Pavlova. It was created in Australia or New Zealand, the dispute has never been settled, after one of her tours in the 1920’s. 

It can be one large meringue base to serve everyone or made into individual small meringues for individual desserts. Pavlova impresses no matter how you serve it. 

This recipe uses brown sugar for a little more flavour. Any berries or fruits can be used but the pineapples are so nice in the stores right now that I decided upon a tropical theme.

Brown Sugar Pavlova with Seasonal Fruit and Berries

For meringue:

1 c. granulated sugar 250 mL

1/2 c. packed light brown sugar 125 mL

1 1/2 tbsp. cornstarch 20mL

1 1/2 tsp. pure vanilla extract 7 mL

2 tsp. white vinegar 10 mL

3/4 c. egg whites (from 5 to 6 large eggs) at room temperature 30 minutes 185 mL

For topping:

4 c. selection of seasonal fruits or berries 1 L

2 tbsp. granulated sugar 30 mL

For cream:

1 c. chilled heavy cream 250 mL

1/3 c. chilled sour cream 80 mL

Preheat oven to 250 F (120 C) with rack in middle. Line a baking sheet with parchment paper.

Pulse sugar, brown sugar and cornstarch in a food processor until well combined. Pass through a sieve to remove any lumps.

Stir together vanilla and vinegar in a small bowl. 

Beat egg whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Increase speed to medium-high and add sugar mixture one tablespoon (15 mL) at a time. After all sugar has been added, beat one minute more. Add vinegar mixture, then beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes. Using a piping bag make individual pavlovas about four inches (10 cm) in diameter or make two large ones. Start piping from the centre and work outwards. Or you can simply use a large spoon and smooth it into a round. Make the outer edge higher than the inside whether piping or spooning.

Bake until meringues have a crisp crust and feel dry to the touch, about one hour. The inside will still be marshmallowy. 

Turn oven off and prop door open slightly. Cool meringue in oven for one hour. Meringue may sink slightly and crack while cooling.

Shaker Lemon Pie

Citrus is in season during the winter months although lemons and oranges are available year round. Out of season fruit comes from farther away. At the moment citrus in Canadian grocery stores is coming from Florida and California.

This traditional pie is a favourite in the Shaker community. An interesting piece of trivia here "shaker your plate" means eat every last crumb. Waste nothing.

This pie is tart like marmalade. Macerate the lemon slices in sugar at room temperature overnight.

I often make pastry in my food processor. It is quick and easy. This butter pastry is the perfect match to the tartness of the lemons.

Form into two disks and then chill for an hour or more.

The juice of the lemons is drawn out by the sugar. The lemons are zested before slicing and the zest is also in the filling. Then add the egg mixture to complete making the filling.

Pour into pastry shell. Top with the second crust and crimp. It's ready to bake.

This pie is very tart but will mellow out if served the day after baking. And the crust is still fresh.


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Shaker Lemon Pie

The Meyer lemon is native to China and is a cross between a lemon and an orange. The result is a sweeter and less acidic fruit. This sweet tart marmalade-like pie mellows after a day or two. 

Filling:

2 c. sugar (500 mL)

1/4 tsp. kosher salt (1 mL)

2 Meyer lemons, zested and thinly sliced, seeds discarded

4 eggs

1/4 c. unsalted butter, melted (60 mL)

3 tbsp. flour (45 mL)

Crust:

1 3/4 c. flour, plus more (415 mL)

3/4 c. unsalted butter, cubed and chilled 175 mL

2 tbsp. vegetable shortening (30 mL)

1 tsp. kosher salt (5 mL)

4 tbsp. ice cold water (60 mL)

Toss sugar, salt and lemon zest and slices in a bowl. Cover with plastic wrap and let sit at room temperature for 24 hours.

Pulse flour, cold butter, shortening and salt in a food processor into pea-size crumbles. Add water and pulse until dough forms. Divide dough in half and make two flattened balls. Wrap in plastic wrap and chill one hour.

Heat oven to 425 F (220 C). Whisk eggs in a bowl until frothy. Whisk in melted butter and three tablespoons (45 mL) flour. Stir into reserved lemon mixture. On a lightly floured surface, roll one disk of dough into a round and fit into a nine inch (23 cm) pie plate. Trim edges using a knife, leaving one inch (2.5 cm) dough overhanging edge of plate. Pour in filling. Roll remaining disk dough into a round and place over top of pie. Trim and crimp edges and cut steam vents in the top crust. Bake until crust is beginning to brown, about 30 minutes. Reduce oven to 350 F (175 C) and bake until golden brown, 25–30 minutes. Let cool completely before serving.

NOLAs Beignets and Cherry Rolls with a side of Apple Fritters

It's a trifecta of coffee time treats today and the winner is beignets. I have been longing for beignets and finally I gathered my courage to make them. As with so many times in life, it wasn't that difficult. They worked first time. If I can make them, so can you. 

Perhaps it is the fear of a vat of oil. No, I'm not afraid of hot oil, only oil. I don't like the picture inside my head of me consuming all that oil.  Add in the pillowy softness of the beignet and sweet powdered sugar and all those negative images disappear. These are so darned good! They must be eaten right away and cut immediately before deep frying.

Walnut apple fritters are equally yummy and also are best if consumed right away. Get everything ready to go before guests arrive and then do the baking and frying. Why not have a treat once in awhile?

Beignets

Beignet pronounced ben-yay is a staple in New Orleans made popular by the Café du Monde. These are to be eaten hot and heavily dusted with powdered sugar. 

Beignet dough can do double duty as cherry rolls. One recipe, two presentations. I make one recipe of dough and split it in half. This will make 18 cherry rolls and about 30 beignets.

1 envelope active dry yeast

1/2 c. warm water 125 mL

1 tsp. sugar 5 mL

1 c. evaporated milk 250 mL

2 large eggs, slightly beaten

1 tsp. salt 5 mL

1/2 c. sugar 125 mL

1 c. water 250 mL

1/4 c. shortening 60 mL

7 c. flour 1.65 L

Combine yeast, water and sugar in the bowl of a stand mixer. Let stand 5 minutes. Add evaporated milk, eggs, salt and sugar.

Heat one cup (250 mL) water until hot, about 115 F (46 C). Stir in shortening until melted. Add to yeast mixture. Beat at low speed using the paddle attachment, gradually adding four cups of flour, until smooth. Gradually add up to three cups (700 mL) more flour, beating until a sticky dough forms. Transfer to a lightly greased bowl; roll dough to grease top. Cover and chill four hours or keep in an airtight container in the refrigerator up to one week. 

Turn dough out onto a floured surface; roll to 1⁄4-inch (6 mm) thickness. Cut into 2 1⁄2 inch (6.5 cm) squares.

Pour oil to depth of two to three inches (5 to 7.5 cm) into a Dutch oven; heat to 360 F (182 C). Fry dough, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack. Dust immediately with lots of powdered sugar. Serve immediately or keep warm in a 200 F (93 C) oven up to 30 minutes. 

Cherry Rolls

1 recipe beignet dough

1 can cherry pie filling

1 c. icing sugar 250 mL

1 tsp. vanilla 5 mL

1 tbsp. milk 15 mL

Gently roll dough between your hands to make a 12 inch (30 cm) rope. On parchment lined baking sheet, loosely coil each rope. Leave two inches (5 cm) between coiled ropes. Cover with a cloth and set in a warm place. Let rise one to two hours or until doubled in size. 

Preheat oven to 400 F (205 C). Press the center of each roll with your fingers until you touch baking sheet. Make indentations about an inch (2.5 cm) wide. Spoon cherry pie filling into each indentation. Bake 15 to 20 minutes or until golden brown.

In a small bowl, combine powdered sugar, vanilla and milk. Beat until smooth. Drizzle buns with glaze. Serve immediately.

 

Walnut Apple Fritters 

I love the doughnut shape of a slice of apple in this fritter. You could also coarsely chop and stir apples into the batter and drop by spoonfuls into hot oil.

1 c. walnuts 250 mL

3/4 c. sugar 175 mL

1 3/4 c. flour 425 mL

1/2 tsp. salt 3 mL

a pinch of ground cloves

3/4 – 1 c. buttermilk 175-250 mL

1 large egg

oil for deep-frying

6 medium sized firm apples

powdered sugar

Preheat the oven to 325 F (160 C). Spread the walnuts on a baking sheet and bake for five minutes until lightly roasted but not too dark. Remove from oven and cool completely.

To prepare the batter, place the cooled toasted walnuts and sugar in a food processor and process until the nuts are ground to a fine powder. Add flour, salt and cloves and pulse a few times to mix.

In a small bowl, lightly whisk the buttermilk and egg together. With the motor running, slowly add the egg mixture to the nut mixture in the food processor, blending until just incorporated. The batter should be thick but pourable. Transfer batter to a clean bowl and set aside.

Heat oil in an electric deep fat fryer or in a deep frying pan to a temperature of 325 F (160 C). While the oil is heating, prepare apples. Leave the skin on the apples and remove the cores using a corer, leaving the apples whole. Cut each apple into four or five slices and carefully dry.

When the oil is hot, dip each apple slice in the batter until completely covered, then place in batches into the hot oil and deep fry for three to four minutes, turning regularly, until cooked, crisp and golden. Using a slotted spoon, remove and drain the cooked fritters on a cooling rack placed in a baking sheet. Continue until all apple rings are cooked. Dust with powdered sugar.  Serve immediately.

Saskatoon Berry and Ricotta Crepes for Shrove Tuesday

Saskatoon Berry and Ricotta Crepes

1 c. whole milk
1/3 c. water
1 c. unbleached flour
3 tbsp. melted butter
3 eggs
1 tbsp. sugar
1 tsp. vanilla
pinch salt

1 c. ricotta
1 tbsp. honey
1 tsp. lemon zest

1 c. saskatoon berries
2 tbsp. sugar or to taste
1 tsp. cornstarch
1/2 c. cold water

Add first 8 ingredients to a blender. Puree until thoroughly blended. Pour batter into a bowl, cover and let sit for an hour or overnight. Gently stir before using. Try not to incorporate air bubbles.

Preheat your crepe pan and very light grease with butter. You will ruin a few crepes while you get the temperature just right. The finished crepe should be very pale with only a hint of browning.

This is slightly too browned.

Pour about one quarter to one third cup of batter into middle of the pan and swirl to make a large thin pancake. Cook until the edge becomes slightly crispy. Loosen edge with rubber spatula and turn crepe over. Cook until the batter releases from the pan and you can easily slip the crepe onto a dish, about 30 seconds. Cook all of the crepes and set aside.

Make ricotta filling by combining ricotta with honey and lemon zest. Make berry topping by combining berries with sugar, cornstarch and cold water. Gently heat over medium low heat until bubbly. Cool and serve.

Put these together by  spreading each crepe with a tablespoon of ricotta filling. Roll into a cigar shape. Spoon warm berry sauce over, garnish with toasted sliced almonds and lemon zest. Serve.

The recipe will make about 18 crepes. If you don't use them all, stack with a piece of waxed or parchment paper between each crepe and seal in a freezer bag. Freeze until needed. Better yet, fill with the ricotta, roll and freeze. Pull them out of the freezer, defrost and serve with a warm saskatoon berry sauce.

Far Breton inspired by David Liebovitz

My sweet tooth is getting the better of me as I watch bloggers make preparations for American Thanksgiving. I am not in my own kitchen at the moment which makes throwing something together more of a challenge. When I came across Far Breton on David Liebovitz's blog I was immediately intrigued. David is an American chef living in Paris and has written several cookbooks.

Not only does it look rather healthy with all the protein from eggs but the small amounts of flour and sugar are doable in my friends' kitchen which is almost devoid of anything resembling an unhealthy ingredient. There are tiny bags of flour and sugar and that's all I need.

Prunes are not as popular in North America as they are in France. I mean, usually they are only served in seniors' care homes, right? I like prunes and when they are soaked in Cognac it raises them to a higher level of deliciousness. I can only hope that by the time I am ready for a seniors' care home they hire proper chefs and make a breakfast like this.

Far is an unusual name for a dish and it refers to a flan. This recipe is much like a crepe batter so this is almost a prune flan but I like the name Far Breton much better. This is also a great recipe if you are preparing breakfast on an already busy day, like American Thanksgiving or Christmas, or if you manage a B & B.

The prunes are steamed in the liquor and soaked overnight. They are better if nice and soft. The batter is made and rests in the refrigerator overnight. I just leave it in the blender jar so I can whiz it again before pouring into the pan. All that is left to do is bake. You still need to rise early because it takes about 45 minutes to properly bake.

I like using a glass pan for dishes like this. I find it gives nicer browning. However, it will hold the heat longer and bake more quickly. I set my oven timer for 40 minutes and it was perfect. Because it's a custard a test for doneness is to insert a knife and if it comes out clean, it is ready.

Far Breton

• about 2 cups pitted prunes
• 1/3 cup Armagnac, Cognac, brandy or dark rum
• 2 cups whole milk
• 2 large eggs
• 2 large egg yolks
• 1/2 cup sugar
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2/3 cup flour

Additional softened butter and flour for preparing the baking dish

In a small saucepan, warm the prunes with the liquor over moderate heat, stirring them a few times while cooking, until most of the liquid is absorbed. Cover, and remove from heat and let cool. The prunes can be done a day or two before using.

To make the custard, put the milk, eggs, yolks, sugar, melted butter, vanilla, salt, and flour in a blender. Blend until smooth. Refrigerate the custard for at least four hours, or overnight.

To bake the Far Breton, preheat the oven to 400 F.

Generously butter the bottom and sides of a rectangular baking dish 10-12 inches  in length.  Dust with flour and tap out the excess. Arrange prunes in the bottom of the baking dish.

Pour the chilled custard over the prunes and bake until the top is gently browned, 45 to 50 minutes. Let cool completely, then slice into bars.

Far Breton can be made up to three days before serving and refrigerated. Bring to room temperature before serving.

Stilton Stuffed Baked Pears

A wine country feast is the menu this month. Whether you actually live in wine country or just wish you did these recipes can transport you to a happy place. The Okanagan is my favourite wine region and the wine I have chosen to use in this dessert is Black Sage port-style Pipe . You can't actually call a wine 'port' unless it is from the proper region in Portugal. However, Pipe a Portuguese term for a wine measure, hints at the type of wine in this bottle.

This dessert is rich. Your guests will be swooning. It in itself could be the star of the meal and I just might make it for Thanksgiving. Serve with a glass of Black Sage Pipe. Use a well proportioned glass as with any wine. Port can also be decanted before serving.

Sandi at Whistlestop Cafe is on appetizer duty and who doesn't love shrimp. Chardonnay Garlic Shrimp and Asparagus. 

Val at More Than Burnt Toast brings Butternut Squash White Bean Soup
 

Susan is capitalizing on the fall bounty with her Creamy Pumpkin and Sage Polenta

Jerry at A Life, Lived is hosting and has the main course of Roasted Breast of Chicken withPinot Noir Sauce. Jerry will be in California wine country within days. Have a great time, Jerry!

Shelby at Grumpy's Honeybunch is treating us with Honey Crisp Apple Sangria

Stilton Stuffed Baked Pears

• 1/2 c. packed brown sugar
• 2 tbsp. butter, softened
• 1/2 c. (2 ounces) crumbled Stilton cheese
• 1/4 c. dried cranberries
• 1/4 c. chopped walnuts, toasted
• 8 peeled Bartlett pears (about 3 3/4 pounds)
• 1/4 c. apple juice 
• 1 tbsp. port

1. Preheat oven to 375 F.
2. Combine sugar and butter in a small bowl, and stir until well blended. Add cheese, cranberries, and walnuts. Stir well.
3. Cut off stem end of each pear just above where the fruit begins to widen and reserve top. Remove core from stem end, and scoop out about 2 tablespoons pulp from each pear half to form a cup, using a melon baller or spoon. If necessary, cut about 1/4 inch from base of pears so they will sit flat. Place the pears in a 13 x 9-inch baking dish. Fill each pear with about 2 tablespoons sugar mixture, and replace top on each.
4. Pour apple juice and port into baking dish. Bake pears at 375 F for 30 minutes or until tender. Plate the pears and pour the juice and port mixture into a pan. Reduce to about half and spoon over pears. Serve warm.

Italian Cheesecake

At the risk of making enemies I am not a cheesecake fan. I find the traditional New York style far too rich for my liking. And the unbaked type, well, they don't even count in my books. But this Italian style is delicious. It is not overly rich and has delicate floral undertones with the golden raisins nicely complimented by the dark rum.

Carefully bake this in a bain marie or it may separate. If you are not familiar, a bain marie is a water bath. Use something like a roasting pan that is larger than the cake pan. Fill roasting pan with boiling water until it reaches the same level as the cheesecake mixture. When finished baking remove from oven and let cheesecake cool slowly in the water bath.

Italian Cheesecake        Adapted from Lidia’s Italy in America

2 tbsp. softened butter
1/2 c. ladyfinger crumbs
1/2 c. golden raisins
3 tbsp. dark rum
5 large eggs
1 c. sugar
1/2 tsp. salt
4 c. drained fresh ricotta, at room temperature
1 c. mascarpone, at room temperature
finely grated zest of 1 lemon
finely grated zest of 1 orange
1/2 c. toasted pine nuts 

Preheat oven to 325 F . Brush a nine or ten inch springform pan with butter on the bottom and sides. Place a circle of parchment paper on the bottom. Butter the parchment paper. Coat bottom and sides with ladyfinger crumbs. Excess can stay on the bottom of the pan. Put raisins in a small bowl and pour rum over, let soak while making the filling.

In a mixer fitted with whisk attachment, beat eggs, sugar and salt at high speed until foamy and the sugar is dissolved and no longer grainy, about 2 minutes. Puree ricotta, mascarpone and zests and add to mixer. Drain raisins, set aside and add leftover rum to the mixer, mix on medium until smooth and fluffy, about 2 minutes. Fold in raisins and pinenuts by hand.

Put springform pan in the bain marie, smoothing the top with a spatula. 

Place on the lowest rack in the oven and bake until edges are set and golden but the centre is still a bit jiggly, about 1 hour.  It will continue to cook as it cools. Cool completely before cutting and serving. Serves 10 – 12 persons.