Playoff Snacks - The Perfect Pretzel

It's playoff time! Now not everyone is a fan of hockey, and not everyone wants to sit around watching the playoffs all spring. Whether in front of the game or for movie night in with the girls, everyone is going to love these pretzels!

This recipe isn't a Savour Sister original, it is actually Alton Brown's recipe from his show Good Eats. It is so perfect that we just had to share it with everyone. 

It may seem complicated, but in fact it is really easy to do. it just takes a little time and patience.  These pretzels also freeze brilliantly, just throw them in a cold oven, then turn on the heat to 350 degrees. When the preheat cycle is over, the pretzels will be hot and crispy!

Ingredients:

1 1/2 cups warm (110 to 115 degrees F) water

1 tablespoon sugar
1 package active dry yeast
22 ounces all-purpose flour approximately 4 1/2 cups
2 ounces unsalted butter, melted
2 teaspoons kosher salt
Vegetable oil, for pan
5 cups water

1/3 cup baking soda

1 large egg yolk beaten with 1 tablespoon water

Pretzel salt (or I also use cinnamon and sugar)

Directions:

1. Combine the water, yeast, and sugar in a large bowl, or stand mixer bowl. Allow to sit for 5 minutes or until the mixture begins to foam. 
2. Add the flour,butter and salt to the bowl. Mix until well combined, then knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. 
3. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. 
4. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
5. Preheat the oven to 450 degrees F. 
6. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
7. Bring the 5 cups of water and the baking soda to a rolling boil in a large saucepan.
8. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 12 equal pieces.
9. Roll out each piece of dough into a 20-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. 
10. Place onto the parchment-lined half sheet pan. Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. 
11. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. 
12. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Pasta Perfection - Greek Orzo Salad

This salad is cool, refreshing, and delicious! Inspired by traditional greek salad ingredients with a light and zesty dressing. Perfect for a BBQ, potluck, or family function! And it tastes just as good the next day so feel free to make ahead of time!

Serves 10.

Ingredients for the salad:

1 1/2 cups uncooked orzo (rice-shaped pasta)

1 1/2 cups crumbled seasoned feta cheese

2 cups of chopped cucumber

1 pack cherry tomatoes (1 pint)

3/4 cup pitted Kalamata olives

4 green onions, chopped

Ingredients for the dressing:

3 tablespoons fresh lemon juice

1 tablespoon white wine vinegar

1 tablespoon Dijon mustard

2 tablespoons olive oil

Salt and pepper to taste

Directions:

1.  Cook orzo in large pot of salted, boiling water. Ensure orzo is cooked al dente, approximately 8-10 minutes

2. Drain orzo in colander, rinse with cold water to stop the orzo from continuing to cook.

3. Add feta, cucumber, tomatoes, olives, and green onions

4. Combine lemon juice, vinegar, mustard and olive oil in small bowl.

5.  Add dressing into the orzo salad and mix well.

6. Refrigerate at least 30 minutes before serving for flavours to meld.

NOTE: Artichoke hearts, capers or pine nuts are awesome additions as well!

Classic Homemade English Toffee

I don't have much of a sweet tooth, but there is something about Traditional English Toffee that I just can not refuse. There is something about the combination of crisp toffee, dark chocolate and pecans that I just adore. The problem is that it is very expensive to buy and not that easy to find. Making candy is a little tricky, but doable if you prepare everything before beginning, have a good digital thermometer, and be cautious of the hot sugar.  Trust me this recipe is totally worth it.

Ingredients:
1 cup butter 
1 cup sugar
1/4 cup water
1/2 teaspoon salt
1/2 cup chocolate chips
1 cup coarsely broken pecans

Directions:

1. Toast the pecans by baking on a cookie sheet for 8-10 minutes at 350 degrees.

2. Lightly grease a 7" x 11" cake pan, You can use a standard 9" x 14" but the result will be a thinner candy.

2. In a heavy saucepan, add the butter, sugar, water and salt.

3. Cook on high heat, stirring constantly and being extremely careful until mixture reaches hard crack stage. (300 degrees F). The mixture will be a rich caramel colour.

Note: You can also do this without a candy thermometer by filling a bowl with ice water, then drop a little of the molten syrup in cold water and it will form hard ball that won't flatten between your fingers. Be extremely careful to avoid burning yourself.

4. Once ready, pour the mixture quickly into the prepared pan, spreading evenly. Note: the pan will get very warm.

5. Let it sit for a couple minutes, then sprinkle the chocolate over the toffee.

6. Let it sit for a few more minutes letting the heat melt the chocolate, then using an offset spreader or spatula, spread the soft chocolate over the toffee. Then sprinkle the pecans over the whole thing.

7. Once the toffee has cooled completely, it can be turned out of the pan, broken into pieces and stored, in an airtight container, or frozen.

Beautiful Brioche

Brioche is one of the greatest bread based inventions ever! This beautiful, rich, eggy and slightly sweet treat is very traditional for Easter meals, especially brunch. Our mother has made it every year since we were children, and it just gets better and better. Brioche seems very complicated, because it has quite a few steps and needs to be started the day before you want to serve it, but in truth, most of the time spent is waiting for the dough to rise. It is actually a very easy dough to put together and it is worth every minute of effort. This recipe was created from the amalgamation of many different recipes to make it as easy as possible to follow.

Brioche is best served slightly warm with butter. It is also good toasted, and the leftovers make brilliant french toast!

Makes: 1 loaf.

Ingredients:
Bread:
1 tablespoon yeast
1/4 cup milk, warmed
2 tablespoons flour
1 1/2 cups flour
2 tablespoons icing sugar
1/4 teaspoon salt
2 tablespoons milk
3 eggs (2 for the bread, 1 for the egg wash)
1/3 cup butter, softened
Zest of 1 lemon

Icing:
Juice of 1/2 lemon
1/2 cup icing sugar

Directions:
1. In a small bowl, warm the milk in the microwave until it is just warmer than body temperature. (105°–115°F.) Stir in yeast and flour to make a smooth paste. Let sit for 10 minutes till foamy.
2. In a large bowl add, flour, icing sugar, salt, and lemon. Stir gently. 
3. Using fingers, or 2 knives, cut in butter till evenly distributed.
4. Add milk, eggs, and yeast mixture. Stir mixture until the dough just comes together.
5. Put the dough out onto a lightly floured counter, kneed 3-4 minutes till the dough fully incorporated and is smooth.
6. Lightly grease a large bowl and put the dough in to rest. Cover with Saran Wrap and a damp tea towel. Let rise for 30 minutes. Then refrigerate 8 hours or overnight. (This helps create the distinct flavour of brioche.)
7. Now it's time to form the loaf, we love the look of doing a braid. To do this, divide the dough into 3 equal portions, roll them into 24" logs. Lie the logs side by side and pinch one end together well. Braid the strands together loosely, (don't pull or twist, but "flop" each strand on top of the center strand without leaving gaps). At the finish, pinch the second end together tightly. (You may have to adjust to make sure the loaf is even.)
8. Put the loaf onto a lightly greased cookie sheet. Let proof covered with Saran Wrap and a damp tea towel. Let rise for 90 minutes.
9. Make an egg wash with the remaining egg and a tablespoon of water. Brush the wash onto the dough.
10. Bake at 350 degrees for approximately 35 minutes, until the loaf is golden brown. Let sit 5 minutes, then lift off the baking sheet and cool on a rack.
11. To make the glaze: mix lemon juice and icing sugar until smooth. Spoon onto the brioche and spread evenly when still slightly warm.

 

 

Romanoff Potato Popovers

Romanoff Potatoes are the perfect Easter side dish. Rich and cheezy, they are the perfect pair to both ham and roast beef for dinner on Easter Sunday. This traditional potato casserole uses sour cream, cheese, onions and scallions to dress up the basic boiled potato.  They can also be made a day ahead of time to make your dinner go more smoothly. The best part of this dish is the crust that forms as they bake in the oven. We wanted to get the most crispy crust possible while keeping the inside creamy. So we bake ours in greased muffin tins. They look beautiful and taste awesome.

Makes: 18 Popovers.

Ingredients:
6 large russet potatoes
1 cup sour cream
1 cup cheddar cheese, grated
1 medium white onion, finely diced
3 scallions or green onions, sliced finely
1 teaspoon cayenne powder

Salt and pepper to taste

Directions:

1. Peel potatoes and cut into quarters. Put into a large pot of salted water and boil until cooked, about 30 minutes.

2. While the potatoes are cooking, saute the onion in butter till translucent and golden brown.

3. When fully cooked, drain the potatoes well and return to the pot. Let the potatoes cool slightly and allow all moisture to evaporate.

4. Using a fork or potato masher, mash the potatoes roughly. (We refer them to still have small chunks remaining.

5. In a bowl, mix the sour cream, onions, cheese, scallions, and cayenne. Pour this mixture over the potatoes and mix to combine. Salt and pepper to taste. 

At this point, you can refrigerate the mixture overnight or until you are ready to bake.

6. Preheat the oven to 350 degrees. Grease muffin tins thoroughly with butter.

7. Spoon the potato mixture into the muffin tins. Do not pack the mixture.

8. Bake for 45 - 50 minutes, or until golden brown and hot though.

9. Use a sharp knife to release the popovers from the pans.

Hot Cross Buns

Easter is a holiday full of symbolism and tradition. It is the most important of the Christian holidays, celebrating the resurrection of Jesus. It celebrates rebirth and renewal, and the beginning of a new growing season. Whether you are religious or not, it is a time of celebration, and family and in our house wonderful food. 

Hot cross buns are a staple treat around Easter time. These sweet buns filled with spices and fruits are fantastic served with butter or jam straight from the oven. Traditional hot cross buns are made with raisins or candied fruit, but we prefer to make them with dried fruits such as cranberries and mango to give them a fresher taste. I don't like using pie dough or flour water paste to make the cross, I just carve a cross in the top with a sharp knife before baking. The glaze will then settle in the hollows.  These are incredibly simple to make, but have quite a few steps, so make sure you have enough time before you need to serve them.

Makes 2 dozen buns.

Ingredients:

1 cup milk

2 packages active dry yeast

1/2 cup granulated sugar

4 cups flour

2 teaspoons ginger

2 teaspoon cinnamon

1 teaspoon salt

1/2 cup plus 2 tablespoons cold butter

3 large eggs

3/4 cup dried cranberries

3/4 cup dried mango, diced to the same size as cranberries

Directions:

1. In a small bowl, warm milk in the microwave until just warmer than body temperature (105°–115°F.)

2. Stir in yeast and 1 teaspoon of sugar.  Let mixture stand 5 minutes, or until foamy.

3. In a small bowl put cranberries and mango. Pour enough hot water on fruit to cover. Let stand for 10 minutes to plump, then drain all water off and set aside.

4. Into a large bowl sift together flour, ginger, cinnamon, salt, and remaining granulated sugar.

5. Add butter blend into flour mixture with pastry blender or fingers until mixture resembles coarse meal. 

6. Lightly beat 2 eggs in a bowl. Make a well in center of flour mixture and pour in yeast and egg mixture, and fruit. Stir mixture until a dough is formed. 

7. Transfer dough to a floured surface and with floured hands knead until smooth and elastic, about 10 minutes. 

8. Place dough to an oiled large bowl and turn to coat. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.

9. Butter 2 large baking sheets.

10. Turn dough onto a floured surface,  knead dough briefly and then divide into 24 balls. ( I prefer to use a scale and weigh out the balls, but you can also form into two logs and cut each log crosswise into 12 equal pieces.)

13. Form each piece into a ball and arrange about 1 1/2 inches apart on baking sheets. Let buns rise, covered, in a warm place until doubled in bulk, about 45 minutes.

14. Preheat oven to 400°F.

15. At this point, if you like you can use pastry dough to add a cross to the top of the buns. But I prefer to just use a knife to carve a cross in each.

16. In a small bowl, whisk egg with a fork. Brush buns with egg glaze 

17. Bake buns in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 minutes. 

18. Transfer buns to a rack to cool slightly. Buns may be made 1 week ahead and frozen, wrapped well. 

Irish Whisky Soda Bread

It's St Patrick's Day! I have always loved Ireland, and fell even more in love with the country when I vacationed there many years ago. The people are the warmest and most welcoming of anywhere I have ever visited, the scenery and history is rich and beautiful, and the food is amazing. (The beer is pretty good too) I have been making this recipe for whisky honey soda bread for many years. It doesn't have the traditional whisky soaked raisins or caraway, it is a simple soda bread that has a hint of sweetness, but is excellent served with butter and stew or with jam.

Makes 2 x 8" diameter loaves.

Ingredients:

Bread:

4 Cups flour, all purpose

1 Teaspoon salt

1 Teaspoon baking soda

1/4 Cup Butter, chilled

1 Cup raisins or currants (optional)

1/2 Cup honey, liquid

1/4 Cup Irish Whisky

1 Cup buttermilk (you can use regular milk as well)

Glaze:

2 Teaspoons Irish Whisky

2 Teaspoons Milk 

1/4 cup icing sugar

Directions:
1. Preheat the oven to 350 degrees.
2. In large bowl, combine flour, salt and baking soda. 
3. Cut in butter until mixture resembles coarse crumbs. Stir in raisins or currants (if using). 
4. In separate bowl, combine buttermilk, honey and whisky. 
5. Add all at once to dry ingredients; stir just until just incorporated. 
6. Turn dough out onto lightly floured surface. Knead lightly 1 minute (too much handling will toughen loaves, while too little will inhibit rising.) 
7. Divide dough in half and shape each half into an 8" round loaf. Place in two greased 8" cake pans. 
8. Cut a cross 1/2" deep in each loaf.
9. Brush each loaf with milk.
10. Bake 25 to 30 minutes or until loaves sound hollow when tapped on bottoms. Remove from pans; let cool on wire racks.

Apple Tart Tatin to Celebrate Pi Day

Happy Pi Day everyone! 

Celebrated on March 14th (3.14),  Pi Day is an annual celebration commemorating the mathematical constant π (pi). I have a wonderful friend who told me about the tradition of eating pie to celebrate this special holiday, and used to bring several different varieties into the office every year for us to share.

Now not everyone has time to make pies for the office, but for a quick and super easy desert for tonight, try this recipe for a simple version of a classic tarte tatin, or french apple pie. It is a one pan wonder, and you can have it done in 45 minutes with no fuss. A tarte tatin is an upside down pie where the apples are cooked in caramel before adding the pastry to the top and baking. I use store bought puff pastry, because it is quick and reliable.

Most recipes call for the use of a cast iron pan, but I used my aluminum pan and it works perfectly. Just be careful of the handle taking it out of the oven.

Serves 6-8.

Ingredients:
5 Large granny smith apples
1/4 Cup butter
1/4 Cup sugar
1 Tablespoon cinnamon
1 Tablespoon lemon juice
1 Piece of puff pastry, thawed

Directions:
1. Preheat the oven to 375 degrees.
2. Roll the pastry out to an even 1/8" thickness, put on baking sheet and keep in the fridge until ready to use.
3. Peel, core and slice the apples in 1/4"slices, put in a bowl and toss with cinnamon and lemon juice.
4. put butter and sugar in the frying pan, heat over medium-high heat until the mixture has melted and turned a golden colour. Take off the heat immediately.
5. Arrange the apple slices nicely into the skillet. the first layer will form the top of the pie. Subsequent layers can be less pretty.
6. Return the pan to the heat, and cook the apples undisturbed for about 10 minutes, until the apples on the bottom are beautifully brown and the apples start to get soft. (You can gently check the apples by lifting them with a knife and replacing them.)
7. When the apples are ready, turn off the heat and remove the pan. Gently lay the pastry over the apples, trimming as required and tucking in the apples.
8. Cut 3 steam vents in the pastry. 
9. Bake for 20-25 minutes until pastry is puffy and golden brown. Let sit for 5-10 minutes before turning the tarte onto a cooling rack. Serve warm or cool.

Pumpkin Power Muffins

Muffins are a brilliant food. They are perfect for breakfast, a great addition to a brunch spread, and a natural afternoon snack. Easy, convienient and inexpensive. The problem with most muffin recipes is that they have little nutritional value, so in fact they aren't as much muffins as they are individual portions of cake. This recipe was inspired by the classic power muffins, lots of good ingredients but far less sweet, stodgy, or heavy. Pumpkin adds great flavour, keeps the muffins moist and replaces most of the fat.  Add your favorite nuts and fruit to change up the taste to fit your palette.

Makes 12 Muffins
Nutritional Value: 160 calories each

Ingredients:
1 1/4 cup flour
1/4 cup bran

1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 cup canned pumpkin
1/2 cup buttermilk  (you can also use 1/2 cup of regular milk mixed with 1/2 tablespoon of lemon juice, or plain yogurt instead)
2 tablespoons vegetable oil
1 large egg
1/2 cup dried cranberries
1/3 cup toasted slivered almonds
1/3 cup toasted pumpkin seeds
2 tablespoons, sesame seeds

Directions:
1. Preheat the oven to 375 degrees.
2. Line a standard muffin tin with muffin papers.
3. In a large bowl, mix together the following: flour, bran, baking soda, baking powder, salt, ginger, cinnamon, allspice, both sugars.
4. In a second large bowl, wisk together pumpkin, buttermilk, oil, and egg.
5. Add the cranberries, almonds, and pumpkin seeds into the dry ingredients.
6. Add the wet ingredients into the dry ingredients and mix only till combined. You need to move quickly at this point for best results. The batter will be quite thick.
7. Spoon the batter into the muffin cups, they should be about 3/4 full.
8. Sprinkle with sesame seeds.
9. Bake for 25 minutes or until the muffin bounces back when pressed or a toothpick comes out clean when inserted.
10. Put immediately on a cooling rack.

Fettuccine with Prawns in Garlic Wine Sauce

According to rumours, spring is around the corner. The days are getting longer, its getting warmer (OK only a little bit so far) there have been breaks in the endless rain and the sun has peeked out from the clouds (OK only twice in a week, but I will take what I can get) and it is time to start thinking about getting outside more often, and looking for tasty recipes that are less time consuming and heavy. Best of all this recipe only takes 10 minutes from start to finish.

I am a full fledged member of the carb lovers club, and firmly disagree with the idea that all pasta dishes are heavy. Seafood, garlic and wine are natural partners that allow this sauce to be light and refreshing and a brilliant change of pace from heavier tomato or cream based sauces. For this recipe we used 20/30 sized prawns, but clams, mussels, shrimp, or calamari would also be excellent choices.

Now I know that many great chefs and foodies say that cheese and fish or seafood don't mix, and as a general rule I agree, but for this recipe the small amount of parmesan cheese adds a little richness, some much needed salt, and body to the otherwise very light sauce.

Serves 4.

Ingredients:

1 pound of fettuccine, preferably fresh

1 pound of raw prawns, peeled and deveined

1/4 cup of olive oil

2 tablespoons of butter

2 tablespoons garlic, finely minced

1/2 cup dry white wine

1/2 teaspoon dried chili flakes

3 tablespoons parsley, finely chopped

1/8 cup parmesan cheese, fresh grated

1 teaspoon lemon zest

1/4 cup lemon juice

Salt and pepper to taste

Directions:

1. Put a large pot of well salted water for the pasta on the on the stove and bring to a rolling boil.
2. In a large saute pan, add oil and heat over medium high heat, add butter. It should melt quickly and foam.
3. Add garlic to the oil and saute quickly, browning slightly (do not burn).
4. Stir in wine, lemon zest and lemon juice, bring up to a light simmer for 2-3 minutes.
5. Put the pasta in the salted water and cook till al dente, 4-5 minutes.
6. While the pasta is cooking, add the prawns to the saute pan. You want to cook for 2-3 minutes on each side or until they turn pink and opaque.
7. Add chili flakes, parsley, and cheese. Season well.
8. Drain the pasta, reserving approximately 1/2 cup of the pasta water. Put pasta and water back in the pot. Add the sauce and prawns to the pasta. Toss and serve immediately.

Granola Bars for Grownups - Ginger, Almond and Cardamom

We have had several requests for healthy snack recipes. Well who doesn't love granola bars? Great for kids and adults who are on the go. The thing we find with them, is that the store bought varieties are always so sweet and there aren't any flavours that appeal to a more grown up palette. We have come up with several recipes and this was a huge hit amongst everyone we shared them with. These crunchy bars have the unique flavour combination of ginger, almond and cardamom. A little sweet and a little spice, makes everything nice.

Note: Want to try your own combinations? How about using dried cranberries, apricots, pecans, or peanuts. Cinnamon or allspice makes a great alternative to cardamom. Just use a total of 1 cup of your favorite dried fruits and nuts with the spice of your choice.
.
Makes 16 squares.
Calories per serving: 117 according to caloriecount.ca

Ingredients:
2 Cups rolled oats
1/4 Cup candied ginger, finely diced
3/4 Cup toasted almonds, chopped
1/2 Teaspoon ground cardamom
4 Tablespoons butter
1/4 cup brown sugar
3 Tablespoons honey

Directions:
1. Preheat oven to 325 degrees.
2. Toast almonds by placing almonds on baking sheet and bake for 8-10 minutes
3. Line a 9" square pan with parchment and grease lightly with butter.
4. In a bowl mix oats, almonds, ginger, and cardamom. Set aside.
5. In a small saucepan, heat butter, brown sugar and honey until it starts to boil.
6. Toss the liquid into oat mixture and mix with a spatula until well coated. Put in lined pan and press the mixture down firmly.
7. Bake 25-30 minutes until golden brown.
8. While the bars are still hot, press the mixture again firmly, this will make the bars easier to cut.
9. Remove bars from pan and slice. Store in an airtight container. 

Braised Beef Short Ribs

Short ribs always seemed like a very complicated dish to me, I love them, but they always seemed too complicated to make at home, but that was before I did some research and read a lot of recipes and techniques. I prefer the robust french flavourings of wine, thyme, and bay leaves, but there are so many options to choose from from any ethnicity of cuisine. This recipe is based of several including one by Anne Burrell. They all call for the same basic elements. Brown meat, veggies for a flavour base, and a broth to braise the meat in. Once you pick those then you are pretty much guaranteed to have a successful dish.  

Serves 4-5.

Ingredients:
8 Bone-in short ribs (approx 3 lbs) - we prefer them in 4-6" lengths, not the 1-2" ones
4 Tablespoons olive oil
1 Large onion
3 Celery ribs
2 Carrots
2 Cloves garlic
6 oz Tomato paste
2 Cups red wine - we prefer a Cabernet Sauvignon
2 -3 Cups beef broth
3 Sprigs of fresh thyme
3-4 Bay leaves
Salt and pepper for seasoning

Directions:
1. Preheat the oven to 375 degrees.
2. In a large oven proof stock pot, add enough oil to coat the bottom of the pot and bring to a high heat.
3. Season the ribs well with salt. Sear the ribs until they are well browned, 2-3 minutes per side. Do in batches batches if necessary, do not overcrowd the pan. When browned, put ribs on a plate. Drain any excess fat.
4. Take all the veggies, and make them into a fine mixture, using a box grater or food processor.
5. Add fresh oil to the pot, and saute the veggies, until brown 5-7 minutes. Don't worry about it sticking to the bottom.
6. Add tomato paste, and cook out for 3-4 minutes.
7. Add the wine, scrape all the brown bits from the bottom of the pan, and reduce the wine by half, stirring frequently.
8. Add the short ribs back into the pot, and add enough beef broth to cover the ribs. Add thyme and bay leaves.
9. Bring the broth to a boil, then cover and put in the oven.
10. Braise for 3 hours, stirring occasionally.
11. Remove the lid and cook for an additional 30 minutes, to reduce the sauce and brown further.
12. Meat will be fork tender but not falling apart. Serve over mashed potatoes or pasta.

Gluten Free - Pavlova with Lemon Curd and Berries

It's Valentine's day, and we all want to do something special for the ones that we love. But what if the one you love is gluten intolerant? Well here is our solution for one of our absolute favorite deserts, pavlova - no flour, and no added fat. The ideal finish to a romantic meal.  This recipe is made with a sweet, crispy meringue base, filled with a tart lemon curd. Top the desert with whipped cream and fresh fruit. This dish is very simple but it does take a bit of time to bake the meringue, it can be made the night before and just assembled right before serving.

This recipe serves 6. 

Ingredients:

For the Pavlova:

4 Egg whites

3/4 Cup white sugar

1/4 Teaspoon salt

1/4 Teaspoon cream of tartar

For the Lemon Curd:

4 Egg yolks

Zest from 1 lemon

1/2 Cup lemon juice

2/3 Cup sugar

1 Tablespoon butter (Optional - gives the curd a beautiful glossy sheen and mellows the flavour)

Optional Toppings:
Whipped Cream
Fresh Berries - Our faves are strawberries, mango, blueberries, and kiwi.

Directions:
For the Pavlova:
1. Preheat the oven to 250 degrees.
2. Line a cookie sheet with parchment paper. Using a marker, draw circles on the parchment to use as a guide. Put the marker side down, so not to transfer the ink to the meringue.

Note: This recipe will make approximately 6 x 6" circles, 2 x 9" circles, or 1 x 11" circle, but you can make them any size you wish.

3. Separate the eggs, putting the whites in a large bowl, and yolks into a medium bowl. Save the yolks for the curd.
4. Using a hand mixer, mix the egg whites until foamy, add the salt and cream of tartar.
5. Slowly add the sugar while beating the eggs until they reach soft peaks and are glossy.
6. Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center.
7. Bake for 75 to 90 minutes or until the outside is dry and is a very pale cream color. You don't want these to become brown. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven.

Note: Warm egg whites will whip up better than cold whites. So let the eggs sit on the counter for 30 minutes before starting.

For the Lemon Curd:

1. To the bowl of egg yolks, add sugar, zest and lemon juice.
2. Place the bowl over a pot of simmering water.
3. Cook, stirring constantly, until the mixture becomes thick (like hollendaise approx. 160 degrees F using a thermometer). This will take approx.10 minutes. Remove from heat and whisk in butter if desired until fully incorporated.
4. Chill fully before using. The curd will thicken as it cools.

To Assemble:
1. Separate the meringue disk from the parchment, and place on serving plate.
2. Top with lemon curd and spread out keeping the curd slightly away from the edge.
3. Spoon whipped cream onto the curd and arrange fruit.

Apple Pecan Bread Pudding

Bread pudding is one of those deserts that anyone can make regardless of skill, and it is a fantastic way to use up stale bread and all the funny bits and pieces of food that you have in the pantry. This desert is easy, inexpensive and sooo good!  Can't wait for you to try!

Serves 6.

Ingredients:
5 cups Italian or French bread, cubed in 1" cubes
1 apple, cut into 1/2" cubes
6 eggs
2 cups milk
1/2 cup + 3 tablespoons brown sugar
1 1/2 teaspoons vanilla
1 cup pecans, roughly chopped

Directions:
1. Preheat oven to 350 degrees.
2. Put cubed bread in a greased casserole dish (we used a 11" x 7" x 2" baking pan)
3. In a medium bowl, mix eggs, 1/2 sugar, milk, vanilla, apple, and pecans.
4. Pour mixture over the bread and mix lightly, let set 20 minutes for liquid to soak into bread.
5. Sprinkle remaining brown sugar over the bread mixture.
6. Bake for 45 - 60 minutes, until top is puffed and slightly browned and an inserted toothpick comes out clean.

For a vanilla whisky sauce to go with the bread pudding mix 2 tablespoons whisky, 1 teaspoon vanilla, 1/4 cup brown sugar, and 1/4 cup milk in a small saucepan, bring to the boil. Let boil for 1 minute, stirring frequently. Let cool and serve.