Cool Cucumber Gin & Tonic Popsicles

From Imbibe Magazine 

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Ingredient:
3 cups tonic water
1 1/2 oz. gin
1/4 lime, juiced
1/2 cup cucumber slices

Direction:
In a pitcher, combine all ingredients, except cucumber slices, and stir. Place cucumber slices into popsicle molds, then pour in tonic mix. Freeze overnight before serving.

Makes approximately 6 popsicles

Chocolate Pistachio Coconut Cookies

Recipe courtesy Mallory Fay

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INGREDIENTS
2 + ¼ cup of all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, room temperature
1 cup light brown sugar, tightly packed
1 box (3.4 ounce) pistachio pudding (not the sugar free version)
2 eggs
1 tsp vanilla extract
1 cup sweetened shredded coconut
1 cup chocolate chips
½ cup pistachios, shelled and roughly chopped

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INSTRUCTIONS

Preheat oven to 350F.

Line a cookie sheet with parchment paper. In a medium bowl, whisk together flour, baking soda and salt and set aside. In a large mixing bowl, cream together butter and brown sugar. Beat in pistachio pudding mix, eggs and vanilla. Mix until combined. With mixer on low, slowly add dry ingredients and mix until combined. Fold in coconut, chocolate chips and chopped pistachios. Drop tablespoon servings of dough onto prepared baking sheet and bake for 8-10 minutes. Remove from oven and let cool for about 5 minutes before transferring to a wire rack.

Makes approximately 3 dozen cookies

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A Taste of Chocolate Pie

Torta Havannet - South America

Torta Havannet – Dulce de Leche Chocolate Pie

South America

Pastry, dulce de leche and chocolate? What’s not to love about this rich and gooey South American pie? Make it a day ahead and chill overnight in the refrigerator for best results.

INGREDIENTS:
1 1/4 cups all-purpose flour
1 tbsp unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 stick (4oz) butter, cut into small cubes and chilled
1 large egg, lightly beaten
2 1/4 cups (18 fl oz) dulce de leche (Manjar brand)
6 oz bittersweet chocolate, roughly chopped
1/4 cup (2 fl oz) heavy cream

INSTRUCTIONS:
In a food processor, combine flour, cocoa powder, baking powder, baking soda, salt and butter. Pulse until mixture resembles coarse crumbs. Add lightly beaten egg and pulse until mixture forms a ball. Gently form dough into a disc, cover with plastic wrap and refrigerate for at least an hour.

Preheat oven to 350˚F and grease a 10″ pie or cake tin. Roll dough out to 12″ circle and press into prepared tin. Place a circle of parchment paper and a cup of dried beans or rice on top of pie shell. Bake for 10 minutes. Remove beans/rice and parchment and bake for a further 5 minutes. Set aside to cool. When pie shell is cool, fill with dulce de leche. Warm cream in a small, heavy bottomed pan until almost boiling. Remove from heat and stir in chocolate until melted. Pour chocolate mixture over dulce de leche and spread evenly.

Refrigerate until chocolate is hardened, preferably overnight, then unmold and cut into thin slices with a sharp knife.

Serves 8

Sindulgence: Bikini Muffins

bikini muffins

Thankfully these muffins aren’t made from bikinis, but they’re skinny enough to make sure you won’t bust out of yours. Any time you can squeeze a vegetable or fruit into a treat, you are staying ahead of the curve (get it?) with more nutrients and fibre. Feel free to substitute grated carrots for the zucchini, as both contain precious vitamin A that nourishes the skin and plumps the lips.

Preparation Time: 30 mins
Preheat Temperature: 350F

INGREDIENTS:
3 eggs
1 2/3 cups organic cane sugar
1/2 cup grape seed oil
1/4 cup butter, softened
1/4 cup almond butter
1 1/2 tsp vanilla
1 1/2 cups all-purpose organic flour
1 1/2 cups whole wheat organic flour
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp nutmeg
5 cups coarsely shredded zucchini (divided)

DIRECTIONS:
In bowl, beat eggs with hand whisk or electric beaters until light. Gradually add sugar, oil and butter, followed by almond butter and vanilla.

In separate bowl, use a fork to mix together all-purpose and whole-wheat flours, cinnamon, baking powder, baking soda, salt and nutmeg. Add only 3 cups of zucchini (reserve remaining 2 cups).

Add to sugar mixture and beat until smooth.

Spread remaining 2 cups zucchini onto a baking sheet to dry in oven for 10 minutes before baking muffins. Set aside to cool.

Spoon into non-stick muffin cups until three-quarters full. Bake at 350°F for 12 to 15 minutes for mini muffins, 15 to 20 for full size muffins.

Carefully pile dried, grated zucchini onto muffins and allow to cool before removing from muffin pan.

Serves 24

Sindulgence: Sin-amon Cake

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Recipe by Theresa Albert.

Ancient and primitive people have known for millennia that spices like cinnamon and cardamom contribute rich and mysterious nourishment, enhancing the very essence of life. Fascinating that a product of tree bark and the unripe seed pod of a small plant can be baked into an exquisite temptation I call Sin-amon Cake. Top with a dollop of whipped cream and enjoy with a cup of rooibos tea.


INGREDIENTS

1 cup cake and pastry flour
1 cup organic whole wheat flour
1-1/2 tsp baking soda
1/2 tsp sea salt
2 tsp ground cinnamon
1 pinch cayenne pepper
1 pinch ground allspice
1 tsp cracked cardamom
1/2 cup butter, softened at room temperature
1-1/4 cup organic cane sugar (plus more for topping)
2 large eggs
1 cup buttermilk

INSTRUCTIONS
Sift flour, baking soda, salt, cinnamon, cayenne pepper and allspice together.

Place cardamom pods on a cutting board and use the bottom of a heavy skillet to crush them. Discard green pod covers and crack remaining black seeds. Add half to flour mixture, set aside remaining half to top cake.

Use a blender to mix together butter, sugar and eggs in a separate bowl.

Add flour mixture to butter mixture, one cup at a time, alternating with buttermilk until it is well blended but not over-mixed.

Pour into two 8 inch buttered cake pans.

Bake for 20 minutes then sprinkle top with a few teaspoons of cane sugar mixed with remaining cracked cardamom and bake for further 5-10 minutes.

Serve topped with real whipped cream.

A Taste of Blueberry Pie

Blueberry Pie - Finland

Mustikkapiirakka – Finland (Serves 4)

Wild blueberries grow abundantly in the forests of this scenic, hockey-loving country. The subtle cardamom flavour in this traditional blueberry pie is a hallmark of Nordic pastry.

 

INGREDIENTS:

1 stick (4 oz) butter, at room temperature

1/2 cup (4 oz) all-purpose flour

3/4 tsp baking powder

1/8 tsp salt

1/2 cup (4 oz) granulated sugar, halved

1/4 tsp ground cardamom

2 large eggs

1 1/4 cups (10 oz) blueberries, defrosted if frozen

1/2 cup (4 oz) sour cream

1 tsp vanilla extract

 

INSTRUCTIONS:

Preheat oven to 400˚F and grease an 8″ square cake pan.

In a food processor, combine butter, flour, baking powder, salt, half the sugar and one of the eggs. Pulse until just combined. Pour into prepared cake pan, spreading up sides. Spread blueberries evenly over batter.

In a medium bowl, beat together the sour cream, cardamom and vanilla with remaining egg and sugar until light and fluffy . Pour mixture over blueberries. Bake in preheated oven for 30 minutes or until filling is just set.

Set aside to cool for 30 minutes, then serve warm with whipped cream.

Pear Apple Tart by Lesley Anton

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Enjoy Lesley Anton’s Pear Apple Tart Recipe–her favourite after school treat while growing up in Nebraska. For more about ceramic artist Lesley Anton, check out Issue 9, Industry Profile.

Ingredients:
1 sheet puff pastry
2 tsp orange marmalade
2 tsp cream cheese
1/4 tsp almond extract
1 apple
1 pear
1/2 tsp butter
1/4 tsp salt
1/4 tsp sugar
Directions:
Preheat oven to 425 °F.
Roll out the puff pastry 1/8′ thick on a floured wooden surface. Transfer the pastry to a baking sheet.
In a small bowl, mix marmalade, cream cheese and almond extract. Spread the mixture on to the puff pastry leaving 3/4′ around edges.
Slice the fruit thinly and place each slice on top of the pastry, overlapping the slices and alternating between apples and peaches.
Brush melted butter on the apple and pear slices and sprinkle salt and sugar.
Bake for 25 minutes or until golden.
Read the entire article ‘Industry Profile – Lesley Anton’ in Issue 9 of Dabble

A Taste of Schokoladenkrapfen (donuts)

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German Donuts

These soft, sweet and cakey doughnuts can also be filled with jam (rosehip if you can find it) and dusted with powdered sugar to make a “Berliner”.

 

INGREDIENTS:

3/4 cup whole milk

2 tablespoons butter, melted

1 package (2 1/4 tsp) dry yeast

3 3/4 cups flour

1/4 cup sugar

1/2 tsp salt

3 large eggs

Canola or vegetable oil for frying

1/2 cup heavy cream, whipped and chilled

4 oz bittersweet chocolate, chopped

 

INSTRUCTIONS:

Place milk and butter in medium pan. Warm to 110F. Sprinkle yeast over milk and set aside until mixture is foamy. Place flour, sugar and salt in bowl of electric mixer fitted with a dough hook. Add yeast mixture, eggs and flour. Mix until a soft dough forms.

Turn dough out onto a lightly floured surface and knead until smooth, about  2 minutes. Place dough into a lightly oiled bowl. Cover with plastic wrap and allow to rise until doubled in size, about 1 hour.

Place dough on lightly floured surface and roll out to 1/2 inch thick. Cut  rounds out of the dough with a 3 inch cookie cutter. Place doughnuts on a lightly oiled baking sheet and allow to rise for about 10 minutes.

Heat at 2 inches of oil to 375F. Add doughnuts to oil and fry until golden brown on all sides. Drain on paper towels.

To make the chocolate coating, place cream in a heavy bottomed pan. Heat until just boiling, then remove from heat and stir in chocolate until completely melted.

Mexican Churros

Dabble Chef - Churros

 

INGREDIENTS:

1 tsp ground cinnamon

6 tbsp sugar

1 cup water

1/4 cup butter

1/4 teaspoon salt

1 cup flour

2 large eggs

Vegetable oil for frying

 

INSTRUCTIONS:

In a small bowl, combine ground cinnamon with 4 tablespoons sugar. Place cinnamon mixture aside.

Combine water, butter, salt and 2 tablespoons of sugar in a medium saucepan and bring to a boil. Remove from heat. Using a wooden spoon, stir in the flour until the mixture forms a ball.

Using an electric mixer on high speed, beat in eggs, until dough is smooth.

Spoon dough into a pastry bag fitted with a large star tip. Pipe 3”x 1″ strips onto a baking sheet lined with parchment paper. Alternatively, use a knife or scissors to cut the dough.

Fill a deep saucepot with vegetable oil, approximately 3/4 full. Heat oil to a temperature of 300-350F. Using a spoon, place the dough into the oil. Cook for about 2 to 3 minutes or until deep golden brown on each side. Remove churros from the oil using a slotted spoon and let the excess oil drip.

Toss churros in cinnamon mixture immediately after frying. Coat evenly. Repeat until all dough is used. Serve warm.

Makes approximately 3 dozen churros.

A Taste of Pâtes de Fruits

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A French Holiday Treat

These jewel-coloured jellies are a popular holiday treat in France, and they’re super-easy to make.

 

INGREDIENTS:

2 cups frozen raspberries, defrosted

1 3/4 cups pectin powder

2 1/4 cups granulated sugar

3 tbsp light corn syrup

2 tsp lemon juice

 

INSTRUCTIONS:

Line a 9 x 12 cake pan with baking parchment or wax paper, set aside.

Place raspberries in food processor and blend until smooth and puréed. Place pectin and 2 cups of sugar in a small bowl and stir together.

Place raspberry purée in medium pan and bring to boil. Stir in sugar/pectin mixture until completely dissolved. Boil mixture for another 2 minutes. Stir in corn syrup and continue to cook until mixture starts to thicken (about 2 minutes).

Remove mixture from heat and stir in lemon juice. Pour into prepared pan and  allow to set for 2 hours at room temperature.

Cut slab of jelly into 1 inch squares using a very sharp knife. Toss squares in remaining  sugar. Store in an airtight container and place in the fridge where they will keep for up to a month.

Makes about 9 dozen jellies.

Substitute other frozen fruits like strawberries for variety.

Sindulgence: Can’t Elope

sindulgence-fruit

Nothing refreshes like ice cold balls of melon, and for good reason. Melon’s high water content makes it an ideal summer snack. Combine three different types of melon, enhance just a bit and enjoy a low-cal, vitamin packed indulgence.

INGREDIENTS:

1 cantaloupe
1 canary melon (or other)
1 seedless watermelon
1/4 cup mint leaves
1/4 cup pure cane sugar*

INSTRUCTIONS:
Use a melon baller or simply cube all three melons into one large bowl. Pluck mint leaves from stem, wash and stack 4 to 5 deep. Slice thinly across the leaf and toss into the melons. Keep ice cold and serve over a dish of shaved ice. Grate and sprinkle cane sugar over individual bowls at the last second.

*Pure cane sugar can be found at Asian or East Asian shops or in grocery stores with an ethnic section. It looks like a big chunk of maple sugar candy and has a delicious caramel/molasses taste. If you can’t source this ingredient, substitute Demerara or Turbinado Sugar.

Prep Time 15 minutes
Serves 24

A Taste of Zeppole

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Italian Donuts

Plan your next trip to il Bel Paese over a warm basket of these golden puffs.

 

INGREDIENTS:

1 cup water

1 stick butter

1 tbsp sugar

1/4 tsp salt

1 cup flour

4 eggs

Olive oil for frying

1/2 cup sugar

2 tbsp ground cinnamon

Mascarpone cream and jam to serve

 

INSTRUCTIONS:

Place butter, salt, 1 tablespoon sugar, and water in heavy bottomed pan. Bring to boil over a medium heat. Remove pan from heat and stir in flour. Return to the heat and stir for 3-4 minutes until mixture forms a ball. Transfer dough to the bowl of a stand mixer. Beat in eggs, one at a time until well mixed and smooth.

Place 2 inches oil in large, heavy bottomed pan. Heat over medium heat to about 350 degrees.

Carefully drop tablespoons of the dough into the hot oil. Turn the doughnuts once or twice, cooking until golden and puffed up. Drain on paper towels. Stir together cinnamon and sugar and toss with hot doughnuts. Serve warm with mascarpone cream and jam for dipping.

To bake instead of fry, place spoonfuls on baking sheet. Bake at 425F for 20 minutes. Reduce heat to 350F and bake for a further 15 minutes or until golden brown.

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