Recipes: February 2013 Archives
Thursday February 14, 2013
Food columnist Mary Bailey has some ideas for great treats to serve to your sweetie.
Blue Cheese Gougeres
Gougere is a fancy name for cheese puff, bound to impress and simple to make. You can eat these out of the oven, or make ahead and store for up to a week in a cookie tin, or freeze. They are also delicious made with Gruyere, aged Canadian cheddar or Parmigiano. Drink with a full-bodied extra brut Champagne (a rose is especially nice) or a sparkling Shiraz for contrast.
1/4 c dry white wine
1/4 c water
1/4 c (1/2 stick) unsalted butter, cubed
3/4 t fresh-cracked black pepper
1/4 t sea salt or kosher salt
2/3 c flour
3 large eggs, room temperature
1/3 c crumbled blue cheese (Quebec's St Agur, Poplar Ridge from the Naramata bench, or Italian Gorgonzola)
Preheat oven to 375°F.Line a rimmed baking sheet with parchment.
Combine first 5 ingredients in heavy medium pan over medium heat.
Bring to a boil, and stir until butter has melted. Reduce heat to medium-low. and stir in flour 1/3 at a time, stirring constantly. Keep stirring until mixture forms large dough clumps and a film forms on bottom of saucepan, about 1 minute. Remove from heat. Cool 5 minutes.
Whisk eggs. Reserve 1 tablespoon of beaten egg. Add the rest of the beaten eggs to dough in saucepan, 1/3 at a time, and whisk until well-mixed.
The dough will be sticky). Stir in cheese.
Gently plop dough onto baking sheet, each about 1 inch apart, to make about 24 bite-sized drops. Give each a brush of beaten egg.
Bake gougères until they look dry and are a puffy, golden-brown, about 30 minutes.
Serve immediately, or at room temperature. To cook from frozen: heat in a 350 oven for about 5-7 minutes.
NAIT's Mascarpone and White Chocolate Dip
This recipe is from NAIT's Continuing Education Culinary program
6 oz white chocolate
1 c whipping cream
8 oz mascarpone
1 t vanilla extract
Melt white chocolate and ½ of the cream in a bowl set over a simmering pot of water. Cool to room temperature. Whisk remaining ½ of the cream with mascarpone and vanilla until smooth. Fold in the chocolate mixture. Serve with fresh fruit, (grapes, tangerine segments, berries in season) angel food cake or biscuits.
Thursday February 7, 2013
For those interested in learning more about beekeeping Karen Anderson of Calgary Food Tours has some contacts. She also offers up a great recipe for a cake using honey just in time for Valentine's Day.
Upcoming Beekeeping Workshops
The Calgary Beekeepers Association has information on workshops given by themselves and by Alberta Agriculture in Calgary and Edmonton in March and May and also information about a summer 5 day intensive course at Sweetacre Apiary in the Shushwap area in August.
A.B.C. - Apiaries and Bees for Communities has 3 Bee-ginner courses on Backyard Beekeeping on the following dates February 9-10, March 9-10 or April 13-14, 2013
Honey Beet Cake (with Sweetheart pink icing)
Recipe from A Honey of a Cookbook Vol. III from The Alberta Beekeeper's Association
¾ c honey
1 c canola oil
1 1/3c flour
1t baking powder
1t baking soda
½ t salt
½ c coconut
2 c beets, grated (I used canned beets and saved the juice for the icing below)
1. Mix honey, oil and eggs in a large mixing bowl.
2. Sift dry ingredients and add to wet, mixing well.
3. Blend in raisins, nuts, coconut and beets.
4. Pour into a greased and floured Bundt pan.
5. Bake at 300°F for one hour and 15 minutes.
Karen's sweetheart pink icing
Mix 8 oz. cream cheese with 2/3 cup of creamed honey, add reserved beet juice a few drops at a time and stir until pink throughout. Frost the cooled Bundt cake. Decorate with little cinnamon candy hearts to your heart's desire.
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