Cooking Classes


Maple Mousse in a Lacy Sugar Cup

I made these sugar cups a few years ago with a group of ladies from my office.  I have no idea where I found the recipe but it is different.  It is not a tuile.  It is not cookie like at all.  It is definitely a sugar cup.  They cook very quickly and can burn very easily.  But they make a lovely presentation and are worth the effort.

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at!

This maple mousse is to die for.  I was eating it by the spoonful.

Maple Mousse

• 3/4 cup pure maple syrup (not maple-flavoured syrup)
• 4 large egg yolks
• 1 package unflavoured gelatin
• 1 1/2 cups whipping cream (35% fat content)

1. Bring maple syrup to a boil then remove from heat.
2. In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle).
3. Add warmed egg yolks to hot maple syrup until well mixed.
4. Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatin. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatin has completely dissolved.
5. Whisk the gelatin/whipping cream mixture into the maple syrup mixture and set aside.
6. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.
7. Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour.

Sugar Cups

6 T flour
1/4 c unsalted butter, melted
1/4 c lightly packed golden brown sugar
1/4 c light corn syrup
1/2 c slivered almonds
Preheat oven to 400F. Line baking sheet with parchment paper. Set 2 small glasses or small ramekins inverted on the counter.
Stir first 4 ingredients in small bowl to blend. Add in almonds.
Cook 2 cookies at a time. Drop one large tablespoon of batter for each cookie and space about 6 inches apart. Use moistened fingertips and press each to a 2 inch round (make sure the edges are just as thick as the centres). Bake until deep golden colour - about 5 minutes. Cookies will spread to 5 inch diameter. Let cool by sliding parchment paper with cookies onto countertop and put cookie sheet in refrigerator to cool.
After about 1 minute, drape the cookies over the cup and gently press into shape. Cool. Repeat with remainder of batter.

I have garnished it with typically Canadian berries - saskatoon berries and haskap berries.



The weather is finally changing!  I have been raking my lawn and removing all the straw mulch from my beds.  The strawberries are doing great!

 Chives and French tarragon are coming back!

I have made my brick planter into a cold frame and have planted more herbs, lettuces, and nasturtium.  I put the seeds in the ground a week ago and look, they are peeping through the soil.


Happy Easter

Easter is a time of reflection and joy.
When we emerge from our cocoon
Of doubt to fly freely
On the wings of faith


Singapore Sling

I am looking for a signature cocktail that I can serve at various occasions in my home.  I have been so curious about the Singapore Sling that I had to search down the original recipe.  It was invented by a bartender by the name of Mr. Ngiam Tong Boon at the Raffles Hotel in Singapore.  I think this is a very close version of his original recipe.  Pineapples were on sale so I bought one and made my own juice.  There is nothing like fresh juice.  Of course, all I own are wine glasses!

The verdict...yummy but very sweet.  It might not be versatile enough for a signature cocktail.

Singapore Sling 

1 oz gin
1/2 oz cherry brandy
1/4 oz benedictine
1/4 oz cointreau
1/2 oz grenadine or pomegranate juice
3 oz pineapple juice
dash of angostura bitters
club soda

Shake all ingredients except the club soda with ice and strain into a sling glass filled with crushed ice.  Fill with soda water.  Garnish with a cherry.


Edible Containers

Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at

This challenge was wide open for us to use any and all ideas we could come up with.  Sometimes that makes it more difficult!  Please log in and vote for me!

Bean Sprout and Papaya Salad

I used rice paper to make my edible bowl.  It is a fiddly thing to do but after awhile I felt like a kid playing with my food.  The spring roll paper needs to be rehydrated.  Dip it in warm water for a few seconds and then lay it on a cutting board to rehydrate.  I used smallish pieces because it was easier to control.  The rice paper once rehydrated is very elastic and sticky.  I broke the large round circles into quarters before dipping in water.  It works much easier than trying to tear them into pieces while they are wet.

Mold the pieces of rice paper around the bottom of a ladle.  This also works best if the ladle has been preheated in the oil.  Otherwise the rice paper is more difficult to remove after deep frying.  Dip the spoon in the oil to deep fry the rice paper.  350F for a minute or two and it is done.  Gently pry it off the spoon with tongs, not your fingers.  It is extremely hot and will burn.  Drain on paper towels.
For the salad....

Wash and dry bean sprouts.  Julienne papaya.  Toss together and arrange in rice paper bowl.

Decorate plate with lime zest.  Place salad bowl.  Top with chopped green onions.  Spoon over nuoc mam.  Serve.

Nuoc Mam

1/2 cup water
1/3 cup fish sauce
2 T sugar
2 T lime juice
2 cloves garlic, minced
1/4 cup grated carrots
red chili sauce, to taste

Mix all ingredients except red chili sauce in a jar.  Shake to mix.  Add red chili sauce, to taste.


Chewy Granola Bars & Giveaway Winners

Spring is here.  I saw a robin today.  I am elated.  Spring is a good time to make changes.  I am going to get back on track with healthy eating.  I am starting with this fabulous granola bar recipe.  It is all healthy and has very little fat or sugar added.  I actually used cashews because that is what I had in my pantry.  Try this recipe.  It is so good.

But before we go on to the recipe, the winners of the Philadelphia Cream Cheese Giveaway are....drum roll please...
Valli at More Than Burnt Toast
Barbara at Moveable Feasts
I have emailed everyone.  Thank you to everyone who stopped by my blog for this event.

This recipe has been adapted from the California Walnut Commission.
Chewy Granola Bars
3 cupsold fashioned rolled oats 750 mL
1/4 cupall purpose unbleached flour 50 mL
1/3 cuppacked light brown sugar 75 mL
1 tspbaking soda 5 mL
1 tspcinnamon 5 mL
1 cupcoarsely chopped California Walnuts 375 mL
1/2 cupdried cherries or cranberries 125 mL
1/2 cupchocolate chips 125 mL
1/2 cuppumpkin seeds 125 mL
1/2 cupshredded coconut 125 mL
1/4 cupsesame seeds 50 mL
1/2 cupdried apricots 125 mL
1/2 cupbutter, cut into small pieces 125 mL
1/2 cuphoney 125 mL
Pre-heat oven to 325°F (160°C). In bowl, whisk together oats, brown sugar, flour, baking soda and cinnamon. Stir in walnuts, cherries, chocolate chips, pumpkin seeds, coconut and sesame seeds; set aside.In food processor, process apricots until broken up, about 1 minute. Add butter, process until a paste forms, about 1 minute. With motor running, pour in honey until well blended. Fold into oat mixture until well combined. Pat evenly and firmly into a parchment-lined 9 x 13-inch (23 x 33-cm) baking pan. Bake in the centre of oven until golden, about 30 minutes. Transfer to rack to cool completely.Cut into bars (2x12 rows or 8x3 rows)

Makes 24 bars.

Nutritional content:

Per bar: about 250 cal, 6 g pro, 14 g total fat (5 g sat. fat), 26 g carb, 3 g fibre, 10 mg chol, 85 mg sodium. %RDI: 2% calcium, 10% iron, 8% vit A.


Good News and Giveaway Reminder

My first cooking class is technically 'sold out'!  I have 6 registrants, which is my optimum.  I can take 2 more but after that, I will just offer another class.  See my last post for the details on "The Secrets of Adding Flavour to Your Food...with spices, herbs and other ingredients".  If you are interested, please email me and we will pick another date.

Also, just a reminder to put your entry in for the Philadelphia Cream Cheese giveaway here.


The Secrets of Adding Flavour to Your Food

This is my first cooking class!  I am finally beginning this new venture.  If you know anyone in the Swift Current area that would be interested in this class, please pass on this information.

The Secrets of Adding Flavour to Your Food ... with spices, herbs and other ingredients.

This class will introduce you to over 30 spices, herbs, salts and other flavourings that anyone can keep in their kitchen.  We will taste food made with several of these flavours and you can decide if you like them and how you will use them, individually or in combination.

Detailed notes will be given.  Information on how and where to purchase the products will be provided.  The emphasis is on what is available locally.

Bring your sense of adventure and curiosity.  We will experiment and learn.  Maximum of 8 persons in this class.

Date:       Tuesday, May 10
Time:       6:30 - 9:00pm
Cost:        $35 per person

Contact:   Sarah Galvin    sgalvin  at  shaw  dot  ca



Be the Next Canadian Cooking Super Star

Hey everyone, listen up!  I have been chosen by "The Real Women of Philadelphia" hosted by Anna Olson of the Food Network to offer you the opportunity to become one of Canada's next big cooking stars!

There will be 2 finalists chosen each week.  All 16 finalists will go to Toronto to compete in a live cook-off.  From this there will be 4 Grand Prize Winners chosen.  These 4 will be involved in leading contributors in the creation of a Real Women of Philadelphia cookbook, star in their own cooking videos, and make publicity appearances.  Oh, and become $20,000 richer!

Watch for great giveaways prize packages coming soon!  I guess it goes without saying that this is open to Canadian residents only.  Leave a comment today and your name will be entered for a giveaway from Philadelphia Cream Cheese.  There will be 3 lucky winners in todays draw, so be sure to leave a comment.  If you would like to have a second chance at winning, just become a follower of my blog.


And the Winner Is.....

Congratulations to Roz at La Bella Vita of my homemade haskap jam.  The random number generator chose #2.  This is a northern berry with a very intense flavour.  I have a few recipes on my blog.

Thanks also to Mitchell at Heritage Basket Studio and Chair Caning for finding a cache of haskap pictures.

Also, watch for another great program and a giveaway on April 4.  I will keep you in suspense.