15 June 2018 Strawberry Maple Butter

Strawberry Maple Butter

June 15, 2018 By

Every late spring, I make it my mission to go strawberry picking at Donaldson Farms, and amazing local farm. My love for picking berries started a long time ago when my grandma would take me to pick wild/wood strawberries in Quebec as a toddler. She’s sit me in the field with a pail and tell me to pick berries around me. Of course, that ended up with me eating the strawberries around me, but it’s a very fond memory nonetheless.

Cultivated strawberries are so easy to pick as farmers have rows and rows of plants with an abundant amount of berries on them. Within a few minutes, I have more strawberries that I know what to do with!

One way I like to use up my fresh berries is by making a very simple butter using maple syrup from back home in Quebec. This butter can be used on toasts, waffles, pancakes/crepes and in a multitude of ways. It keeps a couple of weeks in the fridge and it’s delicious!

Hope you make it out to a u-pick-it berry farm near you, it’s a fun and tasty activity for the whole family.

Ingredients:

  • 6 cups of fresh, chopped strawberries
  • 2/3 cups maple syrup
  • 1 ½ cups unsalted butter, cut into pieces
  • 1 Tbsp. pure vanilla extract
  • Pinch of salt

Directions:

  1. In a large saucepan over medium-high heat, add the chopped berries, the maple syrup and the butter. Bring to a boil then lower heat to medium-low and cook for 30 minutes, stirring occasionally.
  2. Turn the heat off, add the vanilla and salt and stir to combine.
  3. Puree the berry mixture in a blender or food processor until smooth, 30 seconds or so. You may need to puree in batches if your food processor/blender is on the small side.
  4. Pour the strawberry maple butter in small glass jars and refrigerate until ready to serve.

Makes 6 small canning jars.

Cheers,

Veronique

Filed Under: American, Breakfast, Canadian, Desserts, Fruits, Sides
17 February 2018 Easy Pears Foster

Easy Pears Foster

February 17, 2018 By

Pears FosterBananas Foster is a dessert originally-created at Brennan’s Restaurant in New Orleans back in the 1950s. The popular dish consists of ripe bananas cooked in a butter, dark rum, banana liquor and brown sugar sauce then topped with vanilla ice cream. It’s decadent, old school and a most perfect dish.

When I was growing up in Canada, my mom recreated this dish with canned pears instead of bananas as canned goods were a necessity during long winter months. I don’t know if it’s because this was a childhood favorite, but I actually like the pear version even better than the original banana version. I don’t even care that we still make it using canned pears versus using fresh one – it’s fabulous.

Ingredients:

  • ½ stick (1/4 cup) butter
  • ½ tsp. ground cinnamon (optional. I leave it out as I don’t like cinnamon)
  • 1 cup brown sugar
  • ¼ cup banana liqueur
  • 29-ounce can of pear halves, drained of their liquid (rinsed if in syrup)
  • ¼ cup dark rum
  • 4 scoops vanilla ice cream
Pears Foster Flambe

Pears Foster Flambe

Directions:

  1. In a large skillet over medium heat, combine the butter, cinnamon (if using) and the brown sugar. Cook gently until sugar is dissolved, stirring continuously.
  2. Add the banana liqueur and pears to the skillet and cook until the pears begin to brown, turning them a few times for even color.
  3. Take the pan off the heat and carefully add the rum (SEE VIDEO OF THE FLAMBEED PEARS). Place the skillet back on the burner – be careful as the alcohol will ignite (we call this flambé). Allow the rum to cook off for a minute (flame will dissipate).
  4. Divide the pears among four serving dishes, top with the pan sauce and then ice cream. Serve immediately.

Serves 4.

Easy Pears Foster
Serves 4
Bananas Foster is a dessert originally-created at Brenna’s Restaurant in New Orleans back in the 1950s. The popular dish consists of ripe bananas cooked in a butter, dark rum, banana liquor and brown sugar sauce then topped with vanilla ice cream. It’s decadent, old school and a most perfect dish.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. • ½ stick (1/4 cup) butter
  2. • ½ tsp. ground cinnamon (optional. I leave it out as I don’t like cinnamon)
  3. • 1 cup brown sugar
  4. • ¼ cup banana liqueur
  5. • 29-ounce can of pear halves, drained of their liquid (rinsed if in syrup)
  6. • ¼ cup dark rum
  7. • 4 scoops vanilla ice cream
Instructions
  1. 1. In a large skillet over medium heat, combine the butter, cinnamon (if using) and the brown sugar. Cook gently until sugar is dissolved, stirring continuously.
  2. 2. Add the banana liqueur and pears to the skillet and cook until the pears begin to brown, turning them a few times for even color.
  3. 3. Take the pan off the heat and carefully add the rum. Place the skillet back on the burner – be careful as the alcohol will ignite (we call this flambé). Allow the rum to cook off for a minute (flame will dissipate).
  4. 4. Divide the pears among four serving dishes, top with the pan sauce and then ice cream. Serve immediately.
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Filed Under: American, Desserts, Fruits Tagged With: , , ,
13 February 2018 Top Dishes for Mardi Gras Celebrations

Top Dishes for Mardi Gras Celebrations

February 13, 2018 By

According to Wikipedia, Mardi Gras, also called Fat Tuesday, refers to events of the Carnival celebrations, beginning on or after the Christian feasts of the Epiphany (Three Kings Day) and culminating on the day before Ash Wednesday. Mardi Gras is French for “Fat Tuesday”, reflecting the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season.

I’ve always liked Mardi Gras. When I was a young child in Canada, my grandma used to dress my sister and me up in costumes and take us trick or treating on her street. Back then, kids dressed up just like for Halloween and collected treats.

Now that I’m an adult, the holiday is still centered on treats, in the form of actual food and I don’t miss a chance to celebrate with New Orleans-worthy dishes. Here are some of my top dishes for Mardi Gras celebrations.

Crawfish Bisque

Easy Mardi Gras Beignets

Easy Crawfish Etouffee

New Orleans Jambalaya

Laissez les bons temps rouler!

Veronique

 

Filed Under: American, Chicken, Desserts, Entrees, Seafood, Soups, Vegetables
4 December 2017 National Cookie Day

National Cookie Day

December 4, 2017 By
Koulourakia

Koulourakia

Today’s National Cookie Day and I thought I’d share my blog’s top five cookie recipes with an international flair to help celebrate this sweet “holiday”.

Koulourakia – Greek Cookies

Dutch Butter Cookies

Pepparkake – Spiced Cookies

Pepernoten – Bite-Size Dutch Spiced Cookies

Berliner Kranser Cookies

What are your favorite international cookie recipes?

Happy baking!

Filed Under: Danish, Desserts, Dutch, Greek, Norwegian Tagged With: , , , , , ,
20 October 2017 Blueberry Panna Cotta

Blueberry Panna Cotta

October 20, 2017 By

Panna cotta, which means “cooked cream” in Italian, is a popular dessert of sweetened cream that’s thickened with gelatin. Since I love custards of all kinds, I’m a fan of panna cotta.

I’ve been in a blueberry mood since the start of the season. I put blueberry on my cereal to start the day and end the day with blueberries on my Greek yogurt – just yum!

This is a simple recipe that’s easy enough to make for a week night but impressive enough to make for a special occasion.

Ingredients:

  • 3 cups whole milk
  • 4 ounce cream cheese
  • 1 Tbsp. honey
  • 10 Tbsp. blueberry jam
  • 1 tsp. pure vanilla extract
  • 1 packet (7 grams or 2 ½ tsp.) flavorless gelatin (I use Knox)
  • 6 ½ Tbsp. water
  • ½ cup fresh blueberries

Directions:

  1. In a heavy saucepan over low heat, cook the milk, cream cheese, honey, 4 tablespoons of jam and the vanilla for 15 minutes, stirring frequently. Set aside for later use.
  2. In a small bowl, dissolve the gelatin in 1/5 cup of cold water. Add the rest of the water to a saucepan and bring to a boil. Add the hot water to the dissolved gelatin and whisk to fully incorporate. Add the gelatin mixture to the milk/cheese mixture and whisk to incorporate.
  3. Using a hand mixer, blend the mixture until mostly smooth, about 2 minutes, then push through a fine sieve to remove any lumps. Add to small glass cups (yields enough for 6) and refrigerate at least 6 hours. Garnish with the remaining jam and fresh blueberries.

Yields 6 panna cottas.

Filed Under: Desserts, Fruits, Italian
16 September 2017 Easy Apple Crumble

Easy Apple Crumble

September 16, 2017 By

Last week, I visited family in Quebec where it’s apple season. While I love a crisp apple picked right off the tree in our orchard, I’m not typically a fan of apple desserts. It’s really not the apple part I don’t like in those desserts, it’s the cinnamon that seems to always be prominent. I do NOT like cinnamon! I know, I’m weird. Come to find out my sister is also weird and doesn’t like cinnamon either, so when she made an apple crumble for dessert one night, she just left out the cinnamon – delish dessert!!

This easy dessert is best served with vanilla ice cream and warm.

Ingredients:

  • 8 medium apples, peeled and thinly-sliced (used Cortlands)
  • ½ cup granulated sugar
  • 2 tsp. lemon juice
  • 2 Tbsp. water
  • ¼ cup butter, softened
  • 1/3 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • ¾ cup quick cooking oats

Directions:

  1. Preheat oven to 350 degrees.
  2. Butter (or coat with cooking spray) a 3-cup baking dish or an 8” pie plate.
  3. In a large bowl, combine the apples, sugar, lemon juice and the water. Place in the baking dish.
  4. In the bowl of an electric mixer, cream the butter for a minute. Add the brown sugar and beat for another minute. Add the flour and oats and beat until just combined. Cover the apples with the flour/oats mixture. Bake for 45 minutes, until top of the crumble is browned and slightly caramelized around the edge.

Serve with vanilla ice cream.

Yields 6 servings.

Filed Under: American, Canadian, Desserts, Fruits Tagged With: , ,
31 July 2017 Easy 3 Ingredient Cheesecake Berry Salad

Easy 3 Ingredient Cheesecake Berry Salad

July 31, 2017 By

My mom shared this super easy-yet-delicious recipe with me last week and, I agree, it’s a winner. It uses three ingredients, takes mere moments to make and is a great way to use fresh berries when in season. Alternatively, I’ve also tried making this recipe with thawed frozen whole berries and it was great. If using thawed, frozen berries, just be sure to rinse them and dry them using paper towels.

Ingredients:

8-ounce package of cream cheese, softened

½ cup vanilla coffee creamer, I opted for Califia Farms Almond Milk Vanilla Creamer

2 cups berries, any combination works

Directions:

  1. Add the softened cream cheese to the bowl of an electric mixer and beat for 2 minutes until light and fluffy.
  2. Add the creamer and beat for another minute until fully incorporated.
  3. Using a rubber spatula, gently incorporate the berries to the cream cheese mixture. Place in glass serving cups. I like to use small mason jars.

Makes six servings.

Filed Under: American, Cheese, Desserts, Fruits Tagged With: , , ,
19 July 2017 Berries & Ricotta by Spuntino Wine Bar & Italian Tapas

Berries & Ricotta by Spuntino Wine Bar & Italian Tapas

July 19, 2017 By

July is National Blueberry Month and Spuntino Wine Bar & Italian Tapas will feature specialty cocktails and dishes starring the little blue beauties as their juicy flavor come into full seasonal swing.

This summery dish will be served at the popular restaurant throughout the summer.

Berries & Ricotta

Makes 6

Ingredients:

Whipped Ricotta:

  • 16 oz of Whole Milk Ricotta Cheese
  • 8 oz of Whipped Cream Cheese
  • 1/4 Cup of Confectionary Sugar
  • 3 Tbsp of Honey
  • 1 Tbsp of Simple Syrup
  • 1 tsp of Vanilla Extract
  • 1 tsp of Orange Zest

To Plate:

  • Strawberries
  • Blueberries
  • Raspberries
  • Honey
  • Mint (for garnish)

Preparation:
Blend ricotta, cream cheese and remaining ingredients in food processor until smooth. Transfer to bowl. Cover bowl and refrigerate until set, about 2 – 3 Hours. Divide whipped ricotta mixture among six wine glasses or coupe glasses.  Top with fruit and drizzle with honey.  Garnish with mint. 

Enjoy!

Veronique

Filed Under: American, Breakfast, Cheese, Desserts, Fruits Tagged With: , ,
10 July 2017 Crunchy Peanut & Chocolate Chip Pepper Cookies

Crunchy Peanut & Chocolate Chip Pepper Cookies

July 10, 2017 By

My friend Diane is a great baker so when she posted this yummy-looking photo of a batch of cookies she made, I knew I had to share it with you.

Ingredients:

  • 1 ¼ cups all-purpose flour
  • 1 ¼ tsp. kosher salt
  • ¾ tsp. cayenne pepper
  • ½ tsp. baking soda
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1/3 cup granulated sugar, plus more for pressing
  • ½ cup packed light brown sugar
  • ½ cup natural, unsweetened peanut butter, stirred well
  • 1 large egg, at room temperature
  • 1 tsp. pure vanilla extract
  • ¼ cup roasted, unsalted peanuts, coarsely chopped
  • ¾ cup miniature chocolate chips

Directions:

  1. Preheat the oven to 350 degrees.
  2. Coat two cookies sheets with cooking spray or line them with parchment paper.
  3. In a medium bowl, whisk the flour, salt, cayenne and baking soda.
  4. In the bowl of an electric mixer, cream together the butter, granulated sugar and brown sugar for 2 minutes. Add the peanut butter, egg and vanilla to the creamed mixture and mix until fully incorporated, about 30 seconds. Add the flour mixture to the peanut butter mixture and stir to combine. Stir in the peanuts and chocolate chips.
  5. Scoop the dough into 2-tablespoon balls and place on the prepared sheets at least 2 inches apart. Using a fork dipped in sugar, gently press a crisscross pattern in the top of each cookie, flattening it out to a 2-inch circle.
  6. Bake until the cookies are light golden brown around the edges, 12 to 14 minutes, rotating the sheets halfway through the baking process. Allow the cookies cool for 5 minutes on the cookie sheets, then move them to baking racks to cool completely. Store in an airtight container at room temperature for up to 2 days or in the freezer for 1 month.

Yields 24 cookies.

Adapted from this recipe.

Filed Under: American, Chocolate, Desserts Tagged With: ,
9 June 2017 Easy Ultra Moist Strawberry Bread with Lemon Icing

Easy Ultra Moist Strawberry Bread with Lemon Icing

June 9, 2017 By

Strawberry Bread

I live in New Jersey, in the true “Garden State” area of the state and as such, there are farms and farmers markets all over the place. Last weekend, I visited my favorite NJ farm, Donaldson Farms, where strawberry self-picking season was in full force.

I left the farm with a trunkful of gorgeous, ripe, juicy strawberries, way too much for a family of two to eat fresh, so I opted to make strawberry bread with lemon-flavored icing with some of the berries. This bread is ultra-moist, berry-packed and delicious on its own or used in a strawberry shortcake with whipped cream, as we did.

Bread ingredients:

  • 1½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ½ tsp. salt
  • ¼ tsp. baking powder
  • ½ tsp. baking soda
  • 1 large egg
  • ⅓ cup vegetable oil
  • 3-ounce container of strawberry Greek yogurt
  • 2 Tbsp. milk
  • 1 cup sliced strawberries

Icing ingredients:

  • 1 cup powdered sugar
  • ½ tsp. pure vanilla extract
  • 1 Tbsp. lemon juice
  • 2 Tbsp. milk

Bread directions:

  1. Preheat oven to 325 degrees.
  2. Coat a 9”x5” loaf pan with cooking spray (or grease).
  3. In the bowl of an electric mixer, combine the flour, sugar, salt, baking powder, baking soda, egg, oil, yogurt and milk on low speed until just combined. Using a rubber spatula, incorporate the strawberries – don’t overmix, you want big strawberry chunks in the bread.
  4. Transfer the bread mixture to the loaf pan and bake for 55 minutes, or until no longer wiggly in the center of the bread (test 5 minutes before the proposed baking time of 55 minutes). Allow the bread to cool on a wire rack in the pan, then unmold onto a serving platter.

Lemon Icing

Icing directions:

In a small bowl, add all the icing ingredients and whisk until smooth. Drizzle over the bread.

8 servings.

Enjoy – Veronique

Filed Under: American, Desserts, Fruits Tagged With: , , , , , ,
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