Treats From Your Kitchen
by Karin LaRonde
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following recipes are some tasty treats which can chase away those
Chocolate Cake with Chocolate Glaze
Wondering what to make for someone who is gluten or wheat sensitive?
Try this one!
12 ounces bittersweet or semisweet chocolate, chopped
3/4 cup unsalted butter, cut into pieces
6 large eggs, separated
12 T sugar
2 tsp. vanilla extract
1/2 cup whipping cream
1/2 cup dark corn syrup
9 ounces bittersweet or semisweet chocolate, finely chopped Chocolate
oven to 350°F. Butter 9-inch-diameter spring form pan. Line
bottom of pan with parchment paper or waxed paper. Wrap outside
of pan with foil. Stir chocolate and butter in heavy medium saucepan
over low heat until melted and smooth. Remove from heat. Cool
to lukewarm, stirring often. Using electric mixer, beat egg yolks
and 6 tablespoons of sugar in large bowl until the mixture is
very thick and pale, about 3 minutes. Fold lukewarm chocolate
mixture into yolk mixture, then fold in vanilla extract. Using
clean dry beaters, beat egg whites in another large bowl until
soft peaks form. Gradually add remaining 6 tablespoons sugar,
beating until medium-firm peaks form. Fold whites into chocolate
mixture in 3 additions. Pour batter into prepared pan. Bake cake
until top is puffed and cracked and tester inserted into centre
comes out with some moist crumbs attached, about 50 minutes. Cool
cake in pan on rack (cake will fall).
press down crusty top to make evenly thick cake. Using small knife,
cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter
tart pan bottom or cardboard round atop cake. Invert cake onto
tart pan bottom. Peel off parchment paper.
Bring cream and corn syrup to simmer in medium saucepan. Remove
from heat. Add chocolate and whisk until melted and smooth. Place
cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly
over top and sides of cake. Freeze until almost set, about 3 minutes.
Pour remaining glaze over cake; smooth sides and top. Place cake
on platter. Chill until glaze is firm, about 1 hour. (Can be made
1 day ahead. Cover with cake dome; store at room temperature.)
Garnish with chocolate shavings. Serve at room temperature. Serves
10 to 12.
and Red Onion Chutney
A jar of this chutney would make a great gift for someone who
cup olive oil
2 medium red onions, cut into 1/2-inch cubes
1 red bell pepper, cut into 1/4-inch dice
1/4 cup minced peeled fresh ginger
4 mangoes (3 lb), peeled and cut into 1/2-inch cubes
1 cup canned unsweetened pineapple juice
1/2 cup cider vinegar
1/2 cup packed light brown sugar
1 T curry powder
1 1/2 tsp. dried hot red pepper flakes
Coarsely ground black pepper
oil in a 12-inch heavy skillet over moderately high heat until
hot but not smoking, then sauté onions, stirring frequently,
until softened. Add bell pepper and ginger and sauté, stirring,
1 minute. Stir in mangoes, pineapple juice, vinegar, brown sugar,
curry powder, and red pepper flakes. Simmer, stirring occasionally,
until thickened, about 15 minutes. Season with salt and coarse
pepper, then cool. Pack into sterile jars. Makes about 7 cups.
This chutney keeps about a month in the fridge
A tasty treat for those who enjoy cooking.
zest of 1 navel orange, removed with vegetable peeler and chopped
1 tablespoon chopped fresh rosemary leaves
1/2 cup peanut or vegetable oil
oven to 300°F. With a mortar and pestle or a spice grinder
grind fennel seeds coarse. In a 1-cup metal measure or very small
metal bowl combine seeds with other ingredients. Set measuring
cup or bowl on a baking sheet and cook in lower third of oven
1 hour and 20 minutes. Cool on a rack 30 minutes. Line a small
strainer with several layers of cheesecloth and strain oil into
a glass jar. Keep refrigerated. Makes about 1/2 cup. There's nothing
I enjoy receiving more than "Foodie Gifts" Some are
great to put out when guests drop by or just to treat yourself
to. For some reason, other peoples' foods taste so much better.
Here are some ideas for you to try.
a winter snack on the trail, try this recipe for Granola.
Double This: (Use all organic ingredients if possible)
½ cups ground flax seeds
1 1/2 cups sesame seeds
1 1/2 cups sunflower seeds
1 1/4 tsp. salt
1 cup wheat germ
1 cup cracked wheat
1 3/4 cup pumpkin seeds (230-gram bag)
2 cups desiccated coconut
1 cup shredded coconut
1 cup bran
1 cup honey
1 cup safflower oil
3 tsp. vanilla
the above at 375* F for 30-40 minutes, stirring every 10 minutes.
Add: 2 cups raisins 2 cups dates 11/2 cups apricots 1 cup pecans
1 cup macaroon coconut
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