Trail's End
with Allison Devereaux

Friday December 9, 2011

December 8- Eggnog

Chef Stewart's Eggnog Recipe

Holiday Eggnog

Ingredients

6 eggs

½ cup sugar

¼ tsp salt

½ tbsp vanilla

4 cups milk

Cinnamon and nutmeg garnished to taste.

Method

1. In a blender beat the eggs until creamy and thick.

2. Add the sugar gradually. Beat well.

3. Add salt.

4. Slowly add the milk.

5. Add vanilla.

6. Serve immediately (with or without Spiced Rum) in a highball glass over ice.

7. Garnish with cinnamon and nutmeg.

Thursday December 1, 2011

Over the next few weeks here on Trail's End we'll be bringing you some delicious Christmas recipes from Travis Stewart. He's a Red Seal certified Chef and a teacher at Sir John Franklin High School in Yellowknife. This week Trail's End Producer Jennifer Wallace visited the kitchen at Sir John to get a lesson on how to bake and freeze one of Chef Stewart's must have Christmas treats.

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Best Butter Tarts

Ingredients

1/3 cup butter

1/2 cup corn syrup

1/2 cup brown sugar

1/2 cup raisin

1/4 tsp salt

2 eggs

Method

Melt butter. Add remaining ingredients. Stir until the sugar is dissolved. Pour into unbaked Tenderflake tart shells. Place on a sheet pan and bake on the lowest rack. Bake at 400° for 15 minutes or until filling is bubbling and tart shells are golden brown. Makes around 3 to 4 dozen butter tarts.

Pastry

"This dough is more delicate, crumbly, and lighter than tart dough." From Chef Michel Roux, in his glorious book, pastry, savory and sweet

Ingredients

1 3/4 cups (250g) all-purpose flour

2/3 cup (150g) butter, cut into small pieces and slightly softened

1 teaspoon (6 g) fine salt

Pinch of superfine sugar

1 medium egg

1 tablespoon (15ml) cold milk

Method

Heap the flour on a counter and make a well. Put in the butter, salt, sugar, and egg. Using your fingertips, mix and cream these ingredients together.

Little by little, draw in the flour, working the dough delicately until it has a grainy texture.

Add the milk and incorporate gently with your fingertips until the dough begins to hold together.

Using the palm of your hand, work the dough by pushing it away from you 4 or 5 times until the dough is smooth. Roll it into a ball, wrap in plastic wrap, and chill until ready to use.

Note: Pastry will keep perfectly in an airtight container in the refrigerator for a week or up to 3 months in the freezer.

Makes about 1 pound (450g)

Tuesday November 29, 2011

November 28 - Northerner of the Year

Up Here Magazine is naming Richard Van Camp as 2011 Northerner of the Year. Guest host Kirsten Murphy chats with the author about what the recognition means to him, growing up in a household of readers and why people in Fort Smith "can two-step to anything."

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