Foxley’s Restaurant on Ossington in Toronto is one of our favorite neighborhood restaurant. We love their ribs and this inspired me to create this recipe. This is a two step recipe. You make the glaze first (you can do this … Continue reading →
January was always the cruelest month when one grew up in Northern Saskatchewan. The excitement of Christmas still a warm memory, but January was a biting, bitter, angry cold that left you weeping. Freezing eye lashes together. Turning feet into numbing blocks of ice. A January cold that groaned and complained. A cold that split the ice on our outdoor rink into large cracks catching the blades of our skates and sending us tumbling into snowbanks. We loved it.
Night come early in the Far North. Darkness by four o’clock. Snow crunched with every step. The evening sky dazzled with a light show of a million stars. Scarf wrapped, double layers of hand knit mittens and socks, we waited. The Northern Lights lite up the sky with breath taking brilliant colours. They flashed, soared, danced filling our world with a show we never took for granted. Mittens were discarded. Hands clapped. We were absolutely certain we had the ability to make The Northern Lights dance to our applause. Then chilled to the bone hunger drove us home for supper.
Remembrances of things past. The crackle and smell of a wood burning wood stove. The small, warm kitchen filled with the comforting aroma of baked beans. Fresh bread lavished with butter. A childhood recollection of home. Marcel Proust wrote of the joys of madelines. For me it will always be baked beans. Fragrant beans simmering all day until the pork dissolved into a rich sauce and beans become tender bursts of flavour. This is the baked beans of my childhood. The remembrances of things past. This is not an exotic recipe. The ingredients are those of more than seventy years ago. Most important is – what is not in this Northern Saskatchewan recipe. No molasses. Ginger gives the beans a counter balance to the sweetness of the sugar.
Quoting Proust wrote “Let us be grateful to the people who make us happy; they are the charming gardeners who make our souls bloom.” May you be happy with this simple recipe. May your January skies be filled with Northern Lights, and may you enjoy the simple pleasure of skating on an outdoor rink in the mysterious darkness of the night.
The preparation for OLD FASHIONED CANADIAN BAKED BEANS starts about 24 hours before you plan to serve it. You spend just a few minutes assembling the ingredients, and the rest of the times requires the beans to spend overnight soaking in water, and then most of the day quietly simmering away unattended in a slow oven. (275F)
Serving beans with grains like wheat, rice or corn makes it a completely protein. When you leave out the pork it makes a delicious vegetarian supper.
An easy to make to glazed fruitcake loaf that slices beautiful. Enjoy it the same day you bake it.
1 generous cup halved red or green glace cherries
1½ cups of a mixture of candied mixed peel, dried currants and golden or dark raisins. Your choice.
⅔ cup dried apricots, chopped (about 6-8)
½ cup brandy or sherry
⅔ cups (6.10 oz) soft, unsalted butter
½ cup each granulated sugar and packed brown sugar
1 tsp vanilla
1¾ cups all-purpose flour
1½ tsp baking powder
¼ tsp baking soda and salt
¾ tsp cinnamon
¼ tsp each ground allspice, ground cloves and freshly grated nutmeg
1 cup coarsely chopped walnuts or a combination of pecans and slivered almonds your choice
Brandy or Sherry Glaze
l cup icing sugar, sifted
7-8 tsp tsp brandy or sherry (approx)
Two hours before you plan on baking this loaf combine glace cherries, mixed peel, currants, raisins, apricots and brandy (or sherry) in a microwaveable bowl. Microwave on high for 30 seconds, stir and repeat. Cover and let stand at room temperature, stirring occasionally, for 2 hours or overnight.
Preheat oven to 325F. Generously butter a 9 x 5 inch loaf pan. Line with parchment paper, leaving overhang on the longest sides.
In large bowl, using electric mixer, beat together butter, granulated sugar and brown sugar in medium speed until light and fluffy.
Beat in eggs, one at a time. Beat in Vanilla.
In separate bowel whisk together flour, baking powder and soda, salt, cinnamon, allspice, cloves and nutmeg until combined.
Stir into the butter mixture just until combined.
Stir the nuts into the fruit mixture and mix well.
Stir the nuts/fruit mixture into the butter mixture in two additions - JUST UNTIL COMBINED.
Scrape batter into prepared pan and smooth top.
Bake until cake tested inserted in centre comes out clean, about 1½ hours. Start checking your cake about 15 minutes or so before the end of baking time.
BRAND (SHERRY) GLAZE
In a small bowl whisk icing sugar with brandy or sherry. Add additional brandy ¼ tsp at a time, if needed, until consistency of molasses.
Brush half of the icing over hot loaf and let cool completely in pan.
Brush remaining glaze over cooled loaf. This helps even out the loafs rather bubbly surface.
Away way back in time coffee cake was a simple treat. It was an uncomplicated cake. The ingredients were always at hand. It went together quickly . The delicious aroma of the baking cake filled your kitchen. It was warm … Continue reading →
In late summer plums in a rainbow of colours fill my baskets. I carefully sort them. Choosing the not quite ripe plums to make this pie. Some we eat out of hand. Plum juice staining our fingers. The rest are popped in the freezer to be used straight from the freezer and into the pie shells, without thawing.
This pâte brisée recipe is one you’ll use over and over again. It showcases any fresh fruit – from berries to apples – beautifully. A scoop of ice cream or a drift of whipped cream takes it to divine decadence.
Sugar-studded caramelized pastry filled with seasonal fruit: berries, figs, cherries, stone fruits, apples, and pears.
TART PASTRY (pate brisee)
7 oz (200 g) (about 1½ cups) all-purpose flour, plus a little extra for rolling
3.5 oz . (100g) (7 tbs.) cold unsalted butter, diced
1 large egg
Ice-cold water - just in case.
2 tsp (10 g) unsalted soft butter
¼ cup sugar(or a combination of granulated sugar and pearl sugar)
1¾ pounds (800 g) just-ripe small plums. (Do not use overly ripe plums or fruit. They will release too much juice)
¼ cup (60 ml) apricot jam
In a food processor combine flour, salt and butter and process for 5-10 seconds, until you get a bread crumb-like consistency. There should still be a scattering of larger pieces of butter.
Add the egg and process for a few more seconds JUST UNTIL THE EGG is combined.
Turn the flour mixture out onto your work surface and see if you're able to father the dough into a ball. If the dough seems a little dry sprinkle with one or two teaspoons of water and mix with a fork.
Knead lightly for a few seconds.
Now put the tart together
Grease a 10 inch (25 cm) metal tart pan with a removable bottom with butter and sprinkle the bottom and sides generously and evenly with the sugar.
Roll out the pastry and line the pan with it, trimming the excess for a roll of the pin.
Tuck it into the refrigerator and let rest for at least 30 minutes.
Preheat the oven to 425F (220c) . If your oven heat comes from the bottom heating element position your oven rack in the one third of the oven.. It will create a deeper, rich caramelized crust.
THE FRUIT FILLING
Halve and pit the plums. If your fruit is large cut them into quarters or sixths/ Arrange the plums skin side down on the dough in a circular pattern, starting from the outside, overlapping slightly; the plums will shrink slightly as they bake.
Place the tart on a parchment lined rimmed baking sheet (just in case!) and bake 20 minutes or so until the plums are tender.
When the tart is baking in a small sauce pan, heat the apricot jam over low heat.
Strain through a fine-mesh sieve into a bowl.
Remove the tart from the oven BUT LEAVE THE OVEN ON. Using a pastry brush generously glaze the sides of the tart, outside and in, and the top of the fruit.
Return your tart to the oven and bake until darkly caramelized - 5 to 10 minutes.
This is a deliciously tangy and colourful relish. It is the go-to condiment for hot dogs, burgers and any cold or cured meat that could do with a little relish. It is simple to make. You simply chop your … Continue reading →
The dog days of August. Hot, gritty, rift with boring burgers. Chicken masquerading as burnt offering. Over-done steaks. Our heart and soul cries out for something different. A little exotic. A culinary creation that has your taste … Continue reading →
One has a rather small window to make this classic French dessert. It’s a bit of a waiting game. First you wait patiently for the first of the dark, sweet cherries to make their grand appearance. I shop almost daily … Continue reading →
If dreams were make of cake it would be this stunning LEMON BUNDT CAKE. I love any dessert made with lemon – tarts, bars, loaves, cookies. This cake is at the very top of my list of favorite lemon … Continue reading →
This is the type of sour cream coffee cake you’ll make over and over again. You’ll love the way it’s heavenly cinnamon smell will fill your kitchen. It has a beautifully tender and fine crumb. It keeps very … Continue reading →