Chocolate Truffles, Mini Butter Tarts with Cranberries and Walnuts, Shortbread with Crystallized Ginger

"Loving the holiday sweets!"

Hello followers!
Well, the countdown to Christmas is on and it's time to get swept up in that festive mood and get down to some delicious holiday baking! Cookies, squares, bars and cakes are just some of those good old holiday treats that get made but once a year. I must admit that I am not too keen on sweets, but during this time of year, I treat myself. Come on, how could anyone pass up piece of Grandma's shortbread? Or Mum's fruit cake topped with marzipan and royal icing? Here are some of my sweet Christmas recipes that I have developed over the last couple of years and I even came up with a new one for you all. Everyone likes chocolate truffles, right?! Ha! Once a year, everyone! Once a year!

Chocolate Truffles
(makes about 48)

300gr dark chocolate, about 70% cocoa solids, broken into small pieces
1/4 cup butter, cubed
1 cup 35% whipping cream
1/2 cup cocoa powder

Put the cocoa powder into a medium sized bowl, set aside. Combine the chocolate and butter pieces into a medium sized bowl. Pour the cream into a small saucepan and heat on high until it begins to boil. Pour the hot cream over the chocolate and butter, allow to rest for about a minute. Stir the mixture until the chocolate is fully melted and smooth. Turn the chocolate mixture out into a shallow dish and place into the fridge until it is firm, about an hour. Using a melon baller or measuring spoon, scoop out heaping  teaspoons of chocolate. Working fast, quickly shape them into a ball, drop into a bowl of the cocoa and toss around with a spoon until fully coated. Refrigerate until serving. Make up to 3 weeks ahead and store in an airtight container in the fridge.

Variations:

Amaretto and Dark Chocolate Truffles
Stir 1/4 cup amaretto liquor into the chocolate mixture. Chill and shape as above, but coat in 1 cup chopped almonds instead of the cocoa.

Orange and Dark Chocolate Truffles
Stir 2 tbsp orange zest into the chocolate mixture. Chill and shape as above, but coat in 1/2 cup white sugar combined with 1 tbsp orange zest instead of the cocoa.

Sea Salt and Dark Chocolate Truffles
Stir 1/2 sea salt into the chocolate mixture. Chill and shape as above, but coat in 100gr grated dark chocolate instead of the cocoa powder. Sprinkle with a little extra sea salt to garnish.

Chili and Dark Chocolate Truffles
Stir 1/4 tsp Mexican chili powder into the chocolate mixture. Chill, shape and coat in cocoa powder as above. Sprinkle with a little extra chili powder to garnish.

The sauce can be made a few days ahead, refrigerated and simply heated up in a small saucepan or easily in the microwave.

Sticky Date Cake with Toffee Sauce
(makes 16 pieces)

1 ¼ cup dates, pitted
1 ¼ cup water
½ tsp baking soda
½ cup butter
¾ cup white sugar
2 eggs
2 cup flour
2 tsp baking powder
¼ tsp salt

Toffee Sauce

1 cup brown sugar
1 cup 35% cream
½ cup butter

Preheat the oven to 350 degrees and lightly grease a 20cm x20cm baking tin (8 inch x 8 inch).

Place the dates in a medium sauce pan with the water and bring to a boil. Simmer for a few 2 to 3 minutes to soften the dates, remove from the heat and stir in the baking soda. Set aside to cool, then transfer to a food processor and process until smooth. Cream the butter and sugar with and electric mixer until pale and fluffy. Beat in one egg at a time until fully incorporated (remember to scrape down the sides). Stir in the flour, baking powder, salt and the dates. Pour the batter into the greased tin and place in the oven for 30 to 40 minutes, or until a toothpick or skewer that is pushed into the middle of the cakes comes out clean. Meanwhile, make the caramel sauce by placing all of the sauce ingredients into a medium saucepan. Bring to the boil, reduce to a simmer and stir until the sauce has come together and is slightly thickened. Serve the cake warmed  or at room temperature with the warm caramel sauce.

I decided to add ginger to my Grandma's shortbread recipe. Yum! They keep up to a week in an airtight container at room temperature.

 

Shortbread with Crystallized Ginger
(makes one clay mold, plus a dozen cookies or about 4 dozen cookies)

1 cup + 2 tbsp butter
3/4 cup icing sugar
2 1/2 cup all purpose flour
1/3 cup crystallized ginger, finely chopped
1 tsp vanilla
1 tsp ground ginger
pinch of salt

Preheat  oven to 325 degrees.

With an electric mixer beat the butter and sugar until fluffy. Add in the rest of the ingredients and knead lightly until it comes together (the dough is a bit crumbly, but the butter will soften with the heat from your hands). Dust your clay mold with some icing sugar, then press the dough into the mold and bake for about 30 to 35 minutes until it is evenly browned. Allow to cool for 10 mins, turn upside down onto a cutting board and tap the mold to release the shortbread. Cut into wedges while it's still warm.

Or, divide the dough into 4 pieces. Place each on a large piece of waxed paper and roll into a log with your hands until about 5 cm thick. Wrap the log in the wax paper and place in the freezer for an hour. Remove from the freezer, sit for 5 mins, cut into slices 1cm thick, place on an ungreased tray and bake for 20 to 25 mins until lightly browned.

The quintessential Canadian sweet!

Make your butter tarts a day ahead and keep in an airtight container at room temperature. Also, if you are a cranberry lover, replace the dried cranberries with fresh.

Mini Butter Tarts with Cranberries and Walnuts

(makes 24 mini tarts)

350 gr pastry, homemade or store bought
3 tbsp butter, melted
1/2 cup brown sugar
1 egg
1 tsp cider vinegar
pinch of salt
1/4 cup walnuts, chopped
1/4 cup dried cranberries

Preheat oven to 400.
Roll out pastry to 1/2 cm thick and cut out appropriate sized rounds, place them into lightly greased tart tins and refrigerate until the filling is done. In a bowl, vigorously whisk together the butter, brown sugar, egg and pinch of salt until the sugar is dissolved. Bring the tart tins out from the fridge, place several pieces of the walnuts and the cranberries into each shell. Pour the filling in until is it 3/4 full. Bake in the oven for about 10 to 12 mins until the pastry is browned and the filling is bubbling. Allow the tarts to cool in the tins before gently removing them.

Ontario Two Potato Gratin, Roasted Ontario Squash with Sage and Brown Butter, Rosemary and Garlic Roasted Ontario Potatoes





"Pass the veggies!"

Hello followers, hope you all had a great weekend!

Before we know it Christmas will be here and the family will be gathered around the dinner table, ready for their holiday feast! The highlight of the meal is of course the succulent roasted turkey, but the feast would not be complete without a selection of wonderful side dishes. Here are three great ideas that will definitely liven your Christmas table. The best thing about these sides is that they all feature Ontario grown produce! Enjoy!
 



Rosemary and Garlic Roasted Ontario Potatoes
(serves 4 to 6)

1 kg (about 4 large) Yukon Gold Potatoes
1/2 tsp sea salt
freshly ground pepper
2 tbsp olive oil
2 cloves garlic, finely chopped
2 tbsp fresh rosemary, finely chopped

Preheat oven to 400.
Scrub and cube the potatoes. Place the pieces into a bowl, add the salt, pepper and oil. Toss to coat. Spread the potatoes evenly on a parchment lined tray and place in the oven for 15 mins. Remove tray, turn the potatoes over and place back in the oven for 15 to 20 mins more until golden and tender. Take the tray out, sprinkle the chopped garlic and rosemary over the potatoes and return them into the oven for another 5 mins until the garlic is cooked. Serve immediately.

Roasted Ontario Squash with Sage and Brown Butter
(serves 6 to 8)

8 cups of mixed squash (about 2 medium sized), I used butternut and acorn
1 medium red onion
4 sprigs of thyme
1 tbsp extra virgin olive oil
1/2 tsp sea salt
fresh ground pepper
2 tbsp butter
8 to 10 sage leaves, chopped

Preheat oven to 400.
Peel and seed the squash, cut into bite sized pieces. Peel the onion and cut it into similar sized pieces as the squash to ensure equal cooking time. In a large bowl toss together the vegetables and thyme sprigs with the oil, salt and pepper. Turn the bowl out onto a lightly greased sheet pan and spread the vegetables evenly. Roast for 25 to 30 mins until tender and lightly browned. Meanwhile make the brown butter...
In a small pot heat the butter on medium heat. The butter will splash a bit when it is fully melted, so gently swirl the pan to avoid this. When the butter begins to froth, cook it until the butter solids begin to brown (2 to 3 mins) then immediately remove the pot from the heat so the solids don't burn. Allow to cool for about 5 mins, add in the sage and set aside.
To serve, place the roasted veggies into a warmed serving bowl, spoon over the brown butter and top with a little extra ground pepper.

Ontario Two Potato Gratin
(serves 6 to 8)

3 medium sweet potatoes, scrubbed well
3 large Yukon Gold potatoes, scrubbed well
2 tbsp olive oil
2 garlic cloves, chopped
1 tbsp fresh thyme, chopped, plus extra for garnish
1 tbsp fresh sage, chopped, plus extra for garnish
2 tsp sea salt
fresh ground pepper
1 cup 35% cream

Preheat oven to 375.
Slice the sweet potatoes into 1/2cm thick medallions, place into a large bowl. Slice the Yukon Golds in the same fashion and place into a bowl of cold water to avoid them turning brown. Drain the Yukon Golds and pat them dry and add them into the large bowl with the sweet potatoes. Combine them with the oil, garlic, both herbs, sea salt and pepper. Thoroughly toss the potatoes to make sure each piece is coated with the ingredients.  In a large oven proof dish, line up the mixed potato slices into neat rows. Cover tightly with tin foil and place in the oven for 45 mins. Take out of oven, remove foil and evenly pour the cream over the potatoes. Place back into the oven, uncovered, and allow to bake for another 25 to 30 mins until the cream has thickened. Simply wipe away any splashes of baked cream off of the inside of dish with a damp cloth and serve immediately.

How's this for fresh Ontario produce! The sweet potatoes for my recipe were recently dug up from our 10 acres in Norfolk County, Ontario, by my Dad and nephew Evan! Good job, boys!

 

Cheese and Wine Melt, Layered Cheese Terrine, Brie en Crute

"Go ahead, indulge yourself!"

Good day my followers!
Well, I cannot believe it's December already and the holidays are just a few weeks away! So, to get you all ready for those fun Christmas parties that I'm sure are on your calendar, I have decided to feature three delicious appetizers. These recipes I developed and photographed for my 'Sideroads of Halton Hills' holiday articles, over the last three years. Only looking at these now have I realized that they all feature cheese! Ha! I guess I don't need to explain that I love cheese and it's especially during the holidays that I tend to indulge. Cheese is one of those ingredients that is just so versatile and with so many varieties, the possibilities are endless. That being said, please feel free to change things up a bit and use your favourite cheeses in today's recipes. Believe me, you can never go wrong! Vive le fromage!



Cheese and Wine Melt
(serves 6 to 8)

1 tbsp olive oil
1 leek, white only, rinsed well and thinly sliced
1/3 cup dry Ontario white wine
2 scallions, finely chopped
1 garlic clove, finely chopped
1 tbsp fresh thyme, chopped, plus extra for garnish
250 gr deli style cream cheese, softened
113 gr goat cheese, softened
1 cup gruyere cheese, grated

Preheat oven to 400 degrees.
Heat oil in a small frying pan on medium and toss in the leeks with a pinch of sea salt. Stir until softened and begin to brown, about 5 mins. Pour in the wine and add in the scallions, garlic and thyme. Allow the liquid to reduce until there is about a tbsp of liquid left in the pan, another 3 to 4 mins. Set aside and allow to cool slightly. In a bowl mash together the softened cream cheese and goat cheese. Stir in the leek mixture along with half of the grated cheese. Transfer to a small ovenproof dish, sprinkle the remaining grated cheese on top and some thyme leaves for garnish. Place in the oven for 20 to 25 mins. Serve immediately with a fresh sliced baguette, crostini , crackers or your fave cut up seasonal veggies.

Layered Cheese Terrine
(serves 6 to 8)

1/2 cup deli style cream cheese, softened
2 tbsp butter, softened
1 scallion, finely chopped
1/2 tsp Worcestershire sauce
1/2 tsp mustard powder
1 cup Old Cheddar cheese (or for some zing, substitute 1/2 cup with crumbled blue cheese!)
2 tbsp pecans, roasted and chopped
1 tbsp fresh parsley, chopped

Line a 250ml container with plastic wrap, leaving enough to hang over to cover the top when done (I find a small deli tub works best). Set aside.
In a small bowl stir together the cream cheese, butter, scallion, Worcestershire sauce and mustard powder. Set aside. In another small bowl combine the grated Cheddar with the pecans and parsley. Place one third of the grated cheese mixture in the bottom of the lined container. Spread half of the cream cheese mixture on top. Repeat the layering until done. Cover the top of the terrine with the over hanging plastic wrap, press down lightly to compact the ingredients and refrigerate for 1 to 4 hours before serving. To serve, simply uncover the plastic wrap from the top of the terrine, flip upside down onto a platter and remover the plastic tub and rest of the wrap. Serve with fresh sliced baguette, crostini or crackers.

Brie en Crute
(serves 6 to 8)

200 gr puff pastry, thawed (I prefer the P.C. brand made with butter)
flour for dusting
350 gr wheel of brie cheese
1 egg, lightly beaten

Preheat oven to 400 degrees.
Lightly flour your work surface and roll out the puff pastry into a 30cm by 30cm square, or simply unfold the pre rolled sheet. Cut off all of the corners a couple of cms from the edges. If you wish, use the scraps to make a decoration for the top of your brie en crute. Place the cheese in the centre of the pastry and brush around the outside edge of the pastry with the beaten egg. Fold the pastry over the brie and gather, so the cheese is completely covered. Turn the brie en crute over, seam side down, onto a parchment lined tray. Brush the entire surface with the egg wash. Place your decorative pieces of pastry on top and brush with more egg wash. Place the tray into the oven and bake on the middle rack for 20 to 25 mins, until golden brown. Remove from oven and allow the brie en crute to rest for about 15 mins before serving with fresh sliced baguette, crostini or crackers.