Food Matters – Kitchen Gear Gifts 2011

Miyabi
Miyabi Knife

****To enter the KitchenAid food processor contest scroll to the bottom of the page and post your entry in the Comments section*****

With Christmas only a couple of weeks away some good advice is always welcome when it comes to gift giving, especially in an area where there are so many choices, like the kitchen. On Food Matters on All Points West this afternoon I featured a pile of kitchen gadgets and cookware, and a chance for you to win a valuable appliance that will look right at home on your countertop.

Cuisipro Grater
Cuisipro Grater

A good cook can cook in any kitchen with any kind of equipment, but why should you have to when there are so many good things out there for you to take advantage of. Now, I’m not talking about those gadgets that purport to make miracles in the kitchen and then sit unused in your junk drawer. I’m talking quality stuff that in some cases will last you a lifetime and may even be passed down to your children…this year I took a tour of Cook Culture in Victoria with owner Jed Grieve. I’ve been teaching cooking classes there for the past year, and it’s a perfect spot to keep up with all the trends in cookware.   Here are some of the highlights, starting off with a microplane box grater from a company named Cuisipro. Jed says this Accutec line is laser cut from stainless steel and has been improved by making the body all meta; before it had plastic sides which tended to crack over time.  And there’s a great little removable pinch bowl that your food gathers in at the bottom of the grater.

From laser-cut stainless steel we go to something a little more organic…

Boos Board
Boos Board

Wood and paper! This is one of those things that we take for granted, but when you get something good you wonder why you never had it before. So I brought in two different cutting boards, one made of wood that you shouldn’t put in your dishwasher and one that you can that is actually made of paper.
Jed:  “Boos Boards are made of Eastern hard rock maple…high quality, and long lasting.

Epicurean Cutting Board
Epicurean Cutting Board

The other company is Epicurean.  This is pressed paper mixed with a food safe epoxy that is durable and dishwasher safe. They replace the plastic boards.” Jed told me everyone went to plastic boards in the 80’s and 90’s because we thought wood actually promoted the growth of bacteria. But now we know that wood actually can limit bacterial growth…and the plastic boards are harder on your knife edges than wood and paper.

Morimoto Miyabi
Morimoto Miyabi

If your giftee likes sharp knives and is a fan of Iron Chef America or even the original Iron Chef Japan then you will have to put this in their Christmas box. You’re holding the Morimoto edition of a new line of knives called Miyabi from Henckels. For Iron Chef fans Masaharu Morimoto is one of the Kitchen Stadium chefs and this line of knives was designed with his help. Jed says these knives are a good entry by the German company Henckels into a Japanese-inspired knife: “Instead of starting from scratch Henckels bought a well-established Japanese knife company and came out with a line of knives that matches Japanese blades with Western-style riveted handles. The blades are made from 64 layers of steel for added flexibility and a tremendous cut.” This is a knife that is a bit of a splurge at $200, but it makes a great gift for someone just starting out in the kitchen or someone who has a whole batch of knives that aren’t good for anything but prying the lid off a jar of pickles. Will last forever with a high-quality handle and blade.

Other kinds of durable kitchen goods that are hot this year include Staub enamelled cast iron cookware, cast iron fry pan, Bamix hand blender, pizza and bread stones, pans and knives… My entire conversation I had with Jed is here for you to listen to as an mp3:

Don Genova interviews Jed Grieve

Now the really fun part…a recipe swap with a really great prize for one lucky listener….

KitchenAid Food Processor White

The KitchenAid folks in Toronto have offered up one of their brand new models of food processor, the 13-cup model that retails for about Four Hundred Dollars! All you have to do to qualify to win is to post one of your Holiday Season recipes in the comments on this blog entry which calls for the use of a food processor in the method..  Deadline is December 19th. We will announce the winner on my Food Matters column of December 21st, so it will be an early Christmas gift for one of you. There are only two rules…one, you must be a resident of Canada, and two, if the recipe is not your own, please credit the source when you enter it. Uncredited recipes will NOT be eligible for the prize.

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19 Responses to Food Matters – Kitchen Gear Gifts 2011

  1. Betty McKee says:

    Walnut Star Cookies
    Ingredients
    • 1 cup (about 4 ounces) walnuts
    • ¼ cup granulated sugar
    • 1½ cups all-purpose flour
    • ½ cup confectioners’ sugar
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 8 tablespoons (1 stick) chilled unsalted butter, cut into 8 pieces
    • 1 large egg yolk
    • 1 teaspoon pure vanilla extract 1 to 2 tablespoons cold water
    Chocolate drizzle
    • 3 ounces bittersweet or semisweet chocolate, chopped
    Preparation
    Cookie cutters needed: star shapes that measure from about 1¾ to 2½ inches across the “arms”

    1 Preheat the oven to 325°F. Spread the walnuts in a single layer on a small baking sheet. Toast in the oven for about 8 minutes or just until you start to smell them. Remove from the oven and cool to room temperature. Turn off the oven.

    2 Pulse the cooled, toasted walnuts and the granulated sugar in a food processor until the nuts are finely chopped (not quite finely ground). Transfer the mixture to a small bowl.

    3 Add the flour, confectioners’ sugar, baking powder, and salt to the food processor. Pulse once to combine. Add the butter and pulse a few times until it’s chopped into tiny bits. Add the walnut mixture and pulse twice to combine. Add the egg yolk, vanilla, and 1 tablespoon of water and process just until the dough feels moist when pinched. Add ½ to 1 tablespoon more water, as needed, and pulse a few more times until the dough just starts to clump together. Turn the dough out onto a sheet of plastic wrap and gather into a ball. Press into a disk shape, wrap in plastic, and refrigerate until firm enough to roll out, at least 1 hour.

    4 Preheat the oven to 350°F. Line a cookie sheet with parchment paper.

    5 Roll out the dough on a lightly floured surface to a ¼-inch thickness. Use star cutters to stamp out cookies, arranging them about 1½ inch apart on the prepared sheet. Re-roll the scraps. Bake the cookies for 11 to 12 minutes or until light golden. Transfer to a rack to cool completely.

    6 For the chocolate drizzle: Melt the chocolate in a microwave-safe glass measuring cup or bowl in the microwave in 20 to 30-second bursts on medium power, stirring after each interval, until melted and smooth. Let cool at room temperature for a few minutes. Place the cookies close together, but not touching, on racks set over wax paper. Pour the chocolate into a small plastic bag or squeeze bottle. If using a bag, seal it and make a tiny cut in one corner. Working quickly, drizzle the chocolate in a zigzag pattern to make diagonal lines over the stars. Let the chocolate set completely before storing the cookies.

    7 Store, layered between sheets of wax paper, in an airtight container for up to one week.
    Makes about 36 cookies (depending on the size of the cookie cutters)
    From Style At Home website

  2. Cathy Challinor says:

    Do you remember the Canadian Living Cooking Collection series that was available with a 60 litre fill (I think) at Esso gas stations? Well I collected almost all 8 books and there is one recipe I have used countless times for Christmas parties with rave reviews. It is from the Soups and Starters book and called Fiesta Dip. I always use my food processor to chop the vegetables and to do as much of the mixing as possible, before it becomes too cumbersome and then I mix the rest by hand.
    The recipe goes like this: 1 lb Velveeta Cheese (I know, but just try it) – you can also use cream cheese
    ½ lb old cheddar cheese grated (I use a bit more)
    4 large tomatoes seeded and chopped (food processor)
    1 can jalapeno peppers, drained, seeded and chopped (add to food processor)
    1 onion finely chopped (food processor)
    4 cloves garlic finely minced
    Combine all ingredients in a casserole dish and bake in 350 degree oven for 1 hour or until bubbling. Cool slightly before serving. You can refrigerate dip for up to 2 days or freeze for up to 1 month and reheat at same temp until bubbling.
    My food processor is about 24 years old and has been dropped a few times over the years, with chunks of plastic breaking off. I am always terrified putting the bowl back on, thinking that this is the time the locking piece is gone and it will not work. It still works, but now I have to wrestle the bowl on each time and it is a bit of a workout to say the least! I would LOVE a new one, especially by KitchenAid!

  3. Swarn Leung says:

    correction to my first post:

    Bliss Balls by Swarn Leung*
    *Inspired by Bliss Balls by Sunshine Living Foods

    1 1/2 c. dates, pitted and chopped
    1/2 c. cacao butter, grated and melted in double boiler
    1/4 c. coconut oil, melted in double boiler
    1 c. raw cacao powder
    1/4 c. maca powder
    1/4 c. almonds, chopped
    1/4 c. coconut flakes
    2 T. agave syrup
    1 tsp. vanilla
    pinch of sea salt

    Coating:
    2 T. maca powder
    1 T. cinnamon

    Blend all ingredients (in order) in food processor. Place in bowl and chill in fridge for 1/2 hour. Roll into little balls. Combine coating ingredients in a bowl and roll balls in powder to coat. Keep refrigerated until ready to serve. Yum! A healthy moment of bliss!

  4. Brian Thom says:

    I learned this recipe for ‘pinto patties’ 15 years ago from an archaeologist who had done extensive fieldwork in Pueblo country in the Southwest. We were working on an excavation here on the Northwest Coast — in Coast Salish territories on Galiano Island — and he had prepared them for the crew. We ate them hot the first night and cold for lunches the next day. Served on a bun with a thick slice of old cheddar and a chunk of avocado, they were brilliant. I have modified his recipe a bit over the years, and scaled it to serve my family, the version of which I am sharing with you here. In the field, I use a potato masher and wooden spoon to pound and mix the ingredients together. A KitchenAid food processor would be a more elegant solution in the comfort of the kitchen!

    What you need
    1 x 540ml (19oz) can of pinto beans, drained and rinsed.
    120ml (1/2 cup) stone ground corn meal
    1-2 cloves garlic, minced
    1 medium onion, chopped
    1 x 210ml (7oz) can of mild green chilies, chopped
    250 ml (1 cup) grated sharp cheddar cheese
    1ml (1/4 tsp) chili powder
    pinch of salt
    lightly beaten egg — or 1/2 block medium tofu (if you prefer)
    melted butter
    hot chili sauce

    Preheat oven to 215 C (425 F). Spread parchment paper over baking sheet.

    In a large bowl, mash drained beans, minced garlic, finely chopped onions and 75ml (1/3 cup) of cornmeal to form a thick paste. Stir in chilies, cheese, chili powder, salt and egg until smooth. Chill for 30 minutes.

    Form mixture into patties and coat each with the remaining cornmeal. Arrange on baking sheet and drizzle each with butter.

    Bake 10 minutes. Turn them over and drizzle other side with butter and sprinkle with hot chili sauce. Bake for final 10 minutes, until golden brown.

    Serve in fresh buns (as a burger patty) with generous slices of sharp cheddar, tomato and avocado, or with cornbread.

  5. Betsy Dening says:

    This is a recipe my mum made, a family favourite for 40 years, we have no idea who Sharon was or where the recipe came from, over the years I have altered it, made it bigger, changed it to Butternut from just a yellow squash, and removed a breadcrumb crust. (breadcrumbs mixed with 3tbsp melted butter, just seems redundant!)

    Sharon’s Squash

    Peel a large butternut squash, cut into pieces and Boil, add 1 tsp salt, 1/8 tsp sugar to the water, cook covered 20 min. until soft

    Drain squash, and reserve.
    in your food processor, with metal blade place:
    10 oz cheddar cheese cut into 2 ” cubes
    6 oz parmesan cheese cut into cubes
    1 large onion, (peeled and quartered)
    Pulse until onion finely chopped, and cheese broken up into small pellets
    add the squash and 1/4 c. butter pulse until pureed
    add 1 c. sour cream, ¼ c. dry white wine ( I actually use Noilly Pratt vermouth) and salt and pepper to taste
    Pour the mixture into an 11 inch gratin dish.
    Bake uncovered in pre heated oven (350’) for 20-30 min. or until it bubbles all over the top.
    A favourite vegetable with Turkey, Ham or a roast! It goes in the oven when the meat comes out, to rest, and while you make your gravy.

    Serves 6

  6. Sabine Laubental says:

    Everybody hads their favourite stuffing recipe and here is an enticing one!
    Honestly, I have never owned a food processor. The closest thing I’ve owned to that is an old Braun machine with mixing bowls, a blender and an arm with two wisks. I bought it second hand about 30 years ago and it is , without a doubt, on the wayto extiction! Here’s my entry which hopefully result in winning the Kitchen Aid food processor in time to make this delicious-sounding recipe!

    FRUIT AND NUT STUFFING
    Ingredients
    6 oz. bread
    6 oz. dried apricots, roughly chopped
    8 oz. apples, peeled and chopped
    4 oz. walnuts
    1 onion
    1 1/2 oz. butter
    3 T. parsley
    salt and pepper
    Giblet stock to bind

    Method

    Place the bread in a food processor bowl and process until the bread is reduced to coarse crumbs. Place in a large mixing bowl.
    Process in turn the fruits and nuts, using the pulse switch, so they are coarsley chopped. Add to bread crumbs.
    Finely chop the onion and saute in butter until soft Mix with bread crumbs.
    Using the MagicMix bowl, chop the parsley and add to the stuffing ingredients. Season with salt and pepper.
    Bind with giblet stock.

    This recipe comes from http://www.hintsandthings.com.

  7. Jennifer Rowan says:

    Here’s a favourite brunch recipe, perfect for Christmas morning. It’s from the fabulous cookbook, Hollyhock Cooks with Linda Solomon and Moreka Jolar. Honestly, everyone who tries this loves it!

    Salmon Mousse Quiche (8-10)

    Savory Nut Tart Shell
    In your food processor:
    1 1/2 cups flour
    1/2 cup finely ground almonds
    1/2 cup soft butter
    1/2 tsp paprika
    1 1/2 tsp salt
    Blend. Reserve 1 cup for your topping. Gently press the mixture into the bottom and sides of a 9 inch tart, pie or quiche pan.

    Salmon Filling:
    2 tins salmon or 2 cups cooked flaked salmon
    1 cup yogurt
    3 eggs
    1/4 cup diced onion
    1 tsp chopped or dried dill
    dash of hot sauce
    Mix in your food processor. Pour into your uncooked tart shell. Sprinkle remaining pastry crumbs on top. Bake at 350 for 45 minutes, or until quiche is firm in the center when you shake it.

  8. Joanne Richard says:

    This is a great soup to start off your Christmas dinner. We have sage growing on our deck and I’m using it all year for one thing or another. I also try to make the chicken stock from the local chickens we buy at Ireland Farms in Central Saanich. Bon Appetit February 2008 takes the credit for this great recipe.

    Butternut Squash and Sage Soup with Sage Breadcrumbs
    1 1/2 Tbsp butter
    1 1/2 Tbsp olive oil
    2 cups chopped onions
    2 Tbsp chopped fresh Italian parsley
    2 tsp chopped fresh sage
    4 cups 1/2 inch peeled, seeded butternut parsley
    1 1/2 tsp coarse sea salt
    1 garlic clove minced
    5 to 6 cups chicken stock
    Breadcrumbs:
    2 crustless slices fresh whole grain bread torn
    4 tsp butter
    1 Tbsp chopped fresh sage
    Method:
    Soup/ Melt butter with oil in large pot over med high heat , add onions, parsley and sage;saute until onions are soft about 5 min. Add squash and salt;saute until squash softens and onions are golden about 6 min. Add garlic;stir 1 min.Add 5 cups of stock, bring to a boil .Reduce heat,cover and simmer until squash is very soft, about 25 min.Cool slightly.Working in batches puree mixture in FOOD PROCESSOR allowing some texture to remain.Return soup to pot. Thin with more stock if desired.Season with pepper and more salt (if you like)
    Breadcrumbs/Place bread in FOOD PROCESSOR; pulse until fine crumbs form but some slightly coarser crumbs remain.Cook butter in large nonstick pan over med heat until golden,about 2 minutes .Add breadcrumbs and sage.
    cook until crumbs are crisp,stirring frequently about 10 minutes.Remove from heat and cool. Ladle soup into bowls and sprinkle with bread crumbs.(We sometimes add a bit of freshly grated parmesan cheese.

  9. Heather Marsman says:

    Kerstkrans is usually a wreath shaped pastry filled with almond paste and decorated with glace fruits. My Dutch mother-in-law taught me how to make this easier versier where the pastry is shaped into lengths rather than into wreathes. You won’t believe how easy it is to make this Christmas treat!

    Source: Geesje Marsman (mother-in-law)

    Ingredients for Filling

    – 1 lb. skinless almonds (3 1/2 cups)
    – 1 lb. white sugar (1 1/2 – 2 cups)
    – juice of 1 lemon
    – zest of lemon
    – 2 eggs

    Other Ingredients

    – 2 packages frozen puff pastry
    – 2 eggs to beat with water for holding rolls together

    You will also need

    – small pastry brush. (Can be a cheap paint brush 1″ wide)
    – parchment paper

    Method
    • Take the puff pastry out of the freezer so that it can be almost thawed by the time you are ready to assemble the rolls. Usually the pastry comes in a block of 2 parts. Divide both parts so that you have 4 pieces from each puff pastry block.

    • Grind up almonds finely in a food processor. (If the food processor is not that powerful, grind up 1/2 at a time and combine 2nd half later.)

    • Add the sugar, juice of 1 lemon, lemon zest and 2 eggs and mix thoroughly in the food processor.

    • Remove from food processor and divide into 8 parts.

    • Add the 2nd half of the ground almonds. The mixture should be just damp, NOT at all runny.

    • In a low bowl, beat 2 eggs with approx. 2 teaspoons water.

    • Put parchment paper on at least 2 baking sheets. Set the Oven to 400 degrees Fahrenheit.

    • Roll out one of the 8 puff pastry pieces into a strip about 10 inches long by 3-4 inches wide.

    • Arrange 1 of the 8 parts of filling down the middle of the strip leaving an empty piece at each end.

    • Brush some beaten egg over the end flaps and fold the end flaps up over the filling.

    • Brush ends again and one long side of the pastry and fold long sides together to make your roll.

    • Place roll, seam side down, on one side of a baking sheet.

    • You can place halves of glace cherries at intervals along the top of the roll if you like.

    • Brush top and ends with more beaten egg mixture. Prick with a fork every 1/2 inch or so down the length of the roll.

    • Place the next roll on the other side. Bake at 400 degrees Fahrenheit for first 5 minutes, then turn the oven down to 350 degrees and bake for 20 minutes more.

    • While rolls are baking, make more rolls. Bake each set of 2 as above. Continue until you have 8 rolls baked.

    • Allow the rolls to cool thoroughly. Wrap in saran wrap. These will keep in a cool place for 1-2 weeks. Cut in 1 1/2 inch pieces. Enjoy!

  10. Dale Cournoyer says:

    My friend Alice takes the credit for this simply awesome Homus recipe. I’ve been making this for 15 years and its never let me down. Fresh garlic and lemon juice are essential!

    2 Large cloves fresh garlic
    Juice of 2 1/2 fresh lemons
    6 tbsps Tahini
    5 1/2 oz chic peas

    Add Lemon Juice and 1 tsp water to processor
    Add chopped garlic & tahini and blend till smooth
    Add chic peas and continue till creamy

    Drizzle a small amount of oil and paprika over the homus and serve.
    Make lots – it will disappear fast.

  11. Pamela Gregg says:

    My husband and I used to have a subscription for the “Epicure Magazine”; a Canadian cuisine publication from the late ’70’s and 80’s. Unfortunately, “Epicure” no longer exists.
    Thankfully, I clipped this recipe out and put it in the Family Favourites collection. It is dated December, 1981. In the recipe that follows, bracketed comments are ours.

    Our family enjoys this Soup after cross country skiing, or carolling, or just because. We hope you will find it worthy of adding to your family favourites, too.

    Apple and Red Wine Soup

    Reminiscent of mulled wine, this flavourful soup replaces a pre-brunch drink. Consider serving it in mugs in the living room.

    ½ cup firmly packed brown sugar
    1/8 teaspoon salt
    6 cups peeled apples – about 9 medium apples or 1½ pounds
    1 cinnamon stick
    1-inch piece vanilla bean
    Zest of 1 lemon in long strips
    ¼ teaspoon freshly grated nutmeg
    1 tablespoon arrowroot (or cornstarch)
    ¼ cup fresh lemon juice
    2 cups dry red wine (or grape juice for non-alcohol version)

    TOPPING
    ½ cup whipping cream
    1½ tablespoons icing sugar
    ¼ teaspoon vanilla
    ½ teaspoon ground cinnamon

    In a large saucepan, combine 3 cups water, brown sugar and salt, Bring to a boil and add apples, cinnamon stick, vanilla bean, lemon zest, and nutmeg. Bring to a boil; reduce heat and cook, covered, over medium-low heat for about 10 minutes or until the apples are tender.
    Remove the Cinnamon stick, vanilla bean and lemon zest. Cool slightly; then puree in a food processor.
    Return puree to pot. Dissolve arrowroot (or cornstarch) in 2 tablespoons cold water and then stir into the apple mixture. Stirring constantly, boil gently for three minutes. Stir in lemon juice and red currant jelly. Heat gently just until jelly melts. Remove from heat. Cool. Store in a covered glass jar in the refrigerator or another cold place. The mixture keeps well for days. It also freezes well.
    To serve, return to a saucepan. Stir in wine and simmer until heated through. (for non-alcohol version, 2 cups of Welsh’s grape juice works just as well.)
    Meanwhile, in a chilled bowl, whip cream, adding sugar and vanilla when it starts to thicken. Then continue whipping until stiff. Pour hot soup into heated mugs and top each serving with a dollop of the whipped cream and a sprinkling of cinnamon. Makes 6 servings.

    (This recipe doubles and triples well…. Just be more conservative with the amount of lemon zest, and taste test often.)

    ENJOY!

  12. Donna Sassaman says:

    Fruit Squares

    This is a WeightWatchers’ recipe, but due to dairy and gluten allergies, as well as diabetes, in our extended family, I’ve reworked the recipe to be edible by all. This is a delicious and adaptable recipe that you can make with any flavour of fruit preserves and frozen fruit. My personal favourite is blueberry. I’m providing the original recipe, with allergy adaptations in parentheses.

    • 1-1/3 cup all-purpose flour (tapioca flour)
    • 1/3 cup icing sugar (Splenda)
    • 8 Tbsp. butter cut into small pieces (non-dairy margarine)
    • 1½ tsp. almond extract
    • 1 cup red raspberry preserves (sugar-free fruit spread)
    • 1 cup unsweetened raspberries
    • 1 Tbsp. icing sugar, for garnishing

    Preheat oven to 350°F (180°C).
    Place flour, 1/3 cup sugar, butter, and almond extract in a food processor; pulse to combine and break up butter into pea-size pieces.
    Spread the flour mixture into an 11½” X 7½” ungreased baking pan; smooth into an even layer and tap with the back of a spatula to form a crust. Bake until the crust just starts to turn golden, about 20 minutes.
    Meanwhile, in a small saucepan over medium heat, combine preserves and frozen berries; cook, stirring occasionally, until preserves turn to liquid and frozen berries are thawed, 3 to 5 minutes.
    When crust is ready, pour fruit mixture over top of the hot crust and smooth into an even layer. Bake until set, about 20 to 25 minutes. Remove from oven and cool in pan until just warm. Cut into 24 squares, remove from pan, and cool completely on a wire rack. When bars are completely cool, dust with remaining 1 Tbsp. icing sugar. Yields one square per serving. 3 PointsPlus.

  13. These orange muffins are a great way to use up any Mandarine orange surplus that you may have during the Holiday’s. The recipe is not mine – I grabbed it online and the link is below…. I merely made a few changes -doubled the amount of oranges and added cinnamon – this recipe doubles nicely but you may need to add some extra oranges or orange juice to make it nice and moist. Sprinkle brown sugar on top before you bake it.

    Ingredients:

    Servings:
    12
    Units: US | Metric
    2-4 oranges , quartered and seeds removed (with peel)
    1/2 cup orange juice
    1 large egg
    1 tbsp cinnamon
    1/2 cup butter or 1/2 cup margarine
    1 3/4 cups all-purpose flour
    3/4 cup white sugar
    1 teaspoon baking powder
    1 teaspoon baking soda

    Sprinkle brown sugar on top

    Directions:

    1
    Preheat oven to 375F; grease muffin tin.
    2
    Put orange quarters in food processor (or blender) along with orange juice and process or blend until pureed.
    3
    Add egg and butter to food processor and combine; pour into large bowl.
    4
    Combine dry ingredients together in a separate bowl, then add all at once to orange mixture.
    5
    Stir to combine.
    6
    Fill muffin cups about 3/4 full.
    7
    Bake in preheated oven for 20 minutes; remove from oven and let stand in tin for 5 minutes before removing muffins. Sprinkle with more cinnamon and brown sugar before baking. Yum!

    Read more: http://www.food.com/recipe/fresh-orange-muffins-14325#ixzz1gZpvZZrq

    http://www.food.com/recipe/fresh-orange-muffins-14325

  14. Suzanne Cook says:

    Fresh and Spicy Squash Soup
    (Makes 8 servings)

    Ingredients

    2 tbsp (30 mL) vegetable oil
    2 onions, chopped
    1 clove garlic, chopped
    1 celery stalk, chopped
    ¼ cup (60 mL) minced ginger root
    ¼ cup (60 mL) chopped, fresh coriander leaves
    2 tsp (10 mL) ground coriander seeds
    1 tsp (5 mL) ground cumin
    ½ tsp (2 mL) salt
    ½ tsp (2 mL) pepper
    ¼ tsp (1 mL) grated lemon rind
    ¼ tsp (1 mL) turmeric
    ¼ tsp (1 mL) hot pepper flakes
    8 cups (2 L) cubed, peeled butternut squash, approx. 3lb
    1 tomato, chopped
    4 cups (1 L) chicken stock or vegetable stock
    1 400 mL can coconut milk
    ½ cup (125 mL) fresh coriander leaves

    Preparation

    In large heavy saucepan or Dutch oven, heat oil over medium heat; cook onions, garlic, celery, ginger, fresh and ground coriander, cumin, salt, pepper, lemon rind, turmeric and hot pepper flakes, stirring until aromatic and onions are softened (5-8 min.).
    Stir in squash and tomato. Pour in stock and bring to boil. Reduce heat to low then cover and simmer until squash is tender (approx. 20 min.).
    In blender or food processor, puree soup in batches until smooth. Return to clean saucepan and reheat until steaming. Stir in coconut milk and heat through. Serve sprinkled with coriander leaves.

    From Canadian Living Magazine Test Kitchen, http://www.canadianliving.com/food/fresh_and_spicy_squash_soup.php. Retrieved December 2011.

  15. Anne Muir says:

    Holiday Cranberry Beet Relish
    I started with a recipe from Epicurious.com but have changed it quite a bit…

    2 Cups grated fresh beets
    2 cups fresh cranberries
    2 skinned cored tart apples
    2 seedless oranges quartered with peel

    2 TBS grated fresh ginger
    Outer peel of one lemon finely chopped
    2 TBS Apple cider vinegar
    1-2 cups sugar depending on taste
    Fresh mint (optional)

    Using food processor grate peeled beets to make 2 cups, remove beets from food processor & set aside.
    With chopping blade in processor, pulse cranberries, apples & oranges until chopped but not mushy.
    In bowl mix beets, fruit mixture, vinegar, ginger & lemon peel and 1 cup of sugar. Let sit at room temperature for 45 min. Add more sugar if necessary to taste, and refrigerate. Add finely chopped fresh mint before serving.

  16. Janet Simpson says:

    Hi Don,
    I’m hoping you’ll consider the following recipe as my entry in the contest. I don’t have a food processor (though I’d love one) and this is a holiday recipe I’ve always wanted to try. It’s from Bon Appetit Magazine (Special Collector’s Edition, May 1999) featuring recipes from Provence.

    Tarte au Citron
    8 servings
    Crust
    1/3 cup almonds (about 2 ounces)
    1 1/4 cups all purpose flour
    3 tablespoons sugar
    1/4 teaspoon salt
    6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2 inch pieces
    2 tablespoons (or more) ice water

    Filling
    2/3 cup fresh lemon juice
    1/2 cup sugar
    3 tablespoons creme fraiche (or sour cream)
    4 large eggs

    lemon slices (optional)

    For Crust: Finely grind almonds in processor. Add flour, sugar, and salt and process until blended. Add butter and process until mixture resembles coarse meal. With machine running, add ice water, 1 tablespoonful at a time, and blend until moist clumps form, adding more water if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 1 hour and up to 1 day.
    Preheat oven to 375 degress. Roll out dough on floured surface to 12″ round. Transfer to 9″ diameter tart pan with removable bottom. Fold dough overhang in, pressing to adhere and forming double-thick sides. Pierce dough all over with fork. Freeze 20 minutes. Bake crust until set and light golden, piercing with fork if crust bubbles, about 30 minutes. Cook crust on rack 15 minutes. Maintain oven temperature.
    For filling: Whisk lemon juice and sugar in medium bowl to blend. Whisk in creme fraiche. Whisk in eggs 1 at a time until well blended. Pour mixture into crust.
    Bake tarte until filling is set, covering crust edges with foil if browning too quickly, about 35 minutes. Cool tart completely in pan on rack. Refrigerate until cold, about 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
    Remove pan sides. Garnish tarte with lemon slices, if desired. Cut into wedges and serve.

  17. Shelley Nicholson says:

    We love making these every Christmas. With all the chocolate and sweets around during the holidays these help us think we are eating something healthy at Christmas. The recipe was recycled from the Pender Island Recycling Depot of all places….out of a Zellers Family Magazine/Holiday issue 2000.

    SUGARPLUMS

    ½ cup (125ml) dried apricots
    ½ cup (125ml) cooking dates
    2 tbsp. (25ml) orange juice
    3 tbsp. (45ml) water
    2 tbsp. (25ml) liquid honey
    1 tsp. (5ml) orange zest
    ¼ cup (180ml) pecans (finely chopped)
    ¾ cup (180ml) coconut
    Icing sugar for sprinkling

    Yields 25-30 sugarplums

    Slice apricots and dates into julienne stripes and place in saucepan with orange juice, water and honey. Cover and heat till simmering.
    Reduce heat to low and continue cooking, stirring frequently, until fruit is very tender and liquid has evaporated (about 10 minutes).
    You may add 1 tbsp. (15ml) of water of liquid evaporates before fruit softens.
    Remove cover, cool fruit mixture until warm, and puree in food processor until it has a paste-like consistency.
    Transfer fruit mix to a bowl, add zest and nuts, mixing with a wooden spoon to combine.
    Place coconut in a pie plate or shallow dish. With slightly oiled fingertips, pinch off a generous teaspoon of fruit mixture, drop into coconut, then roll into a ball shape in the palm of your hand, coating each ball with coconut.
    Air-dry on a baking tray in a cool place for 2-3 days, if possible.
    Lightly sprinkle sugarplums with icing sugar just before packaging or serving.

    Variations
    -replace 1 tbsp. (15ml) water with the equivalent amount of brandy.
    -don’t like coconut? Roll fruit mixture in finely chopped pecans or walnuts.
    -the nuts can be omitted, if you do this, reduce water by 1 tbsp. (15ml). the fruit mix will be tackier and will yield less.

    Enjoy, and I hope these become part of your Christmas tradition!
    Shelley

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