Cottage Canapes

I just came back from a few days at the cottage. I was completely grateful to have some time to myself, lounging around in the sun and being completely lazy. These canapes (a fancy french word for appetizers) are simple to make, refreshing, and diet friendly :) Enjoy-- waterfront and deck optional

Ingredients:

- 2 tablespoons of real mayonnaise (sub light for diet friendly)

- 1 can of white tuna- drained and flaked

- 2 large cucumbers

- 2 slices of cheese (optional)

- 1 small pepper (optional-- sub hot pepper for extra zing)

- 15 croutons (optional)

serves 10-15

Directions:

1. Combine tuna and mayonnaise until smooth. Season to taste

2. Cut cucumbers into 1" slices, and scoop out centre. For added appeal cut the edges of the cucumber to create a pattern.

3. Fill cucumber slices with filling and garnish. Keep refrigerated until ready to serve. 

* To make the pepper twist, cut a small thin strip of pepper, and twist around a chopstick. Simple enough:)

How perfect is this picture? Courtesy of Andrew. Just add canapes

Peach Trifle

So I have been a little busy (...okay; a lot busy) with cupcake orders lately. On Sunday, I had an overwhelming amount of left over cupcakes that were the runts of the bunch. Some were too big, some were to small, and some just weren't right. Instead of throwing these little guys away, I decided to fulfill their destiny as edible goodies, and make a nice trifle. This recipe is not your traditional trifle, but I think its better!

Ingredients:

- A dozen sub par cupcakes (or a pound cake)

- 1 can of peach halves (save the syrup)

- 500mL whip cream

- 1 cup of powdered sugar

- 1 fresh peach for garnish

Directions:

1. Cut cupcakes into 1" squares and set aside

2. Drain your peach halves, and save the syrup

3. Toss the cupcake squares with the syrup and allow to 'rest'

4. Slice the halves into slivers

5. Whip the cream with the sugar until stiff... do not over beat

6. Layer the ingredients in a large bowl (start with a cupcake base, add whip cream, than peaches and repeat)

7. Cover and refrigerate for two hours

Birthday Cupcakes

My friend Stephanie had her Birthday last week, and I decided to make the Birthday girl cupcakes. The cupcakes were made using this recipe, and marshmallow fondant. To get the 'shiny' effect, I glazed the fondant with a mixture of simple syrup and a dab of piping gel. 

Happy Father's Day

I might be jumping the gun on this post, but I wanted to wish all the Fathers a happy day on June 21st. These cuppies were made using this recipe, and covered with marshmallow fondant. 

xoxo

Apple Fritters

So I suppose the old saying doesn't include apple fritters to keep doctors away, but I feel less guilty eating these (after all, it is a fruit serving). These fritters look like donuts, and taste a little CINN-ful :)

     Ingredients:

• 2 cups all-purpose flour
• 1/3 cup white sugar
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 2 quarts oil for deep frying
• 4 large apples, peeled and cored
• 1/2 cup sugar + 1 teaspoon of cinnamon for dusting

Directions:

1. Heat oil to 190' C (in a deep fryer or heavy bottomed deep)

2. Sift dry ingredients in a large bowl and set aside. 

3. Whisk together eggs and milk, and slowly combine dry ingredients. Mix until well blended

4. Slice the apples about 1/4" thin and dip in batter

5. Fry a few at a time, turning once, until golden. 

6. Drain on paper towels and roll in sugar and cinnamon while still warm

Nestle Noir Mousse Chocolate

After a long day, the kind where nothing goes your way, all you need to do is take a bite of Nestle Noir Mousse Chocolates. I sat in my chair and while the chocolate melted in my mouth, so did all my worries. While both the dark and milk chocolates are smooth and velvety, the dark mousse has a subtle hint of vanilla that adds a little more elegance and flavor. If you prefer the slight bitterness of dark chocolate, you will love the dark chocolate filled mousse delicates. On the other hand, if you like the taste of creamy milk chocolate, you will be pleasantly surprised by the milk filled mousse delicates.

Nestle outdoes themselves with the NOIR line, and pays particular attention to the chocolate's packaging. The chocolates are housed in an elegant box which mimic the charm and polish of these delectable treats.

Marshmallow Fondant; Fun-dant

Happy Victoria Day weekend to my Canadian readers:) I hope that all of you have the day off tomorrow (I don't; but I'll get over it). If you have nothing to do and want to have an afternoon of delicious fun, get your hands on some cupcakes and have fun decorating them with marshmallow fondant. This recipe, in my opinion, tastes 200% better than commercial fondant, and is a lot more affordable. 

I really like this recipe not only because it is easy, it also allows you to control flavor and consistency. 

Ingredients:

~ 1/2 to 1 cup of Crisco

500g high quality marshmallows

~ 1 kg of powdered sugar (confectioners sugar); twice sifted

3 tbls water

Icing colours (optional)

To clarify, the Crisco is used primarily to help the fondant from sticking to surfaces. Especially helps when you need to knead the fondant. 

Directions:

1. Grease a microwave safe bowl large enough to hold your marshmallows. Add water and microwave on low for 45 seconds - a minute and a half; just until the marshmallows puff up and melt

2. Lay out a large piece of parchment to cover your working surface, and generously grease it with Crisco

3. Pour melted marshmallows on greased surface, and slowly add confectioners sugar. 

4. Generously grease your hands (I MEAN IT!!) and have some handy near by; you'll need it.

5. Start kneading the marshmallow mixture, and start adding more sugar. At this point you will start seeing the fondant come together, and become more tacky, and return to a solid state.

* I usually don't end up using the entire 1kg of sugar. If the fondant is to sticky and gum like, you should add more sugar. If the fondant becomes to hard, its a sign of too much sugar, and adding a teaspoon of water may help return it back to a softer state. 

* Humidity plays a big role in determining how much sugar is used. On warmer, humid days, I usually add the entire kg of sugar. On dryer days, I use less. Play it by ear... er.. the weather!

6. YOU NEED TO KNEAD. Kneading is important because it removes any sugar clumps that may have developed, and it also gives you a feel for the consistency. You generally want a fondant that has a similar texture to play dough.  When you are happy with the consistency of your fondant, wrap it in some parchment paper, and place it in an airtight container (or ziplock bag)

7. Its best to let your fondant settle for 24 hrs in the fridge. 

8. The best way to tint your fondant is by using icing colors. Usually a few dabs of the color will suffice to tint an entire piece of fondant. 

If you have any questions, I'll do my best to answer them:) Enjoy.xoxo

Canadian Family Amazing Contest

One grand prize:

A selection of appliances from the Frigidaire Professional Series: Freestanding Electric Range, Bottom Control Over the Range Microwave, Built In Dishwasher, and Counter-Depth Side by Side Refrigerator. Suggested manufacturer’s retail price $6,550. www.frigidairecanada.ca

One secondary prize:

A collection of Breville countertop appliances: Ikon Blender, Smart Oven, Die Cast 2 Slice Smart Toaster, Ikon Panini Grill and Café Roma Espresso Machine Suggested manufacturer’s retail price $1,020. www.breville.ca

... and of course, they've generously included a subscription to Canadian Family. Here are the rules

So head over here to start your vote, or check out the Canadian Family website for more details:)

White Chocolate Brownies

If you ever want to impress someone, these brownies will do the trick. Not only does it welcome your guest with a sweet sweet aroma, they make your taste buds dance. It was a chilly spring afternoon in Toronto, and I was looking for a little comfort in dessert form. I hope you enjoy this recipe as much me:)

Ingredients:

1/2 cup of butter (softened)

1 cup sugar

2 eggs

2 tsp vanilla extract

1 cup flour

1 cup semi sweet chocolate chips

1 cup chopped walnuts (optional)

Directions:

1. Preheat oven at 350'C

2. Cream butter and sugar, and add the ingredients in the order listed.

3. Pour batter in a greased 9x12 rectangular pan (or similar)

4. Bake for 20-25 minutes, or until golden brown and tooth pick comes out clean when inserted in the centre 

Just a few essentials...

Skippy was my helper in the kitchen. He always like to snoop around and keep me company when I'm trying new things. Sometimes its cute, but sometimes he really likes to walk between my feet and trip me. Today, he was really into the camera, and every time I tried to take a picture, he would sneak his nose into the lens. 

Entertaining with Bombay Sapphire

I had a phenomenal time at the Bombay Sapphire cocktail party tonight. I was surrounded by some pretty great people, fantastic food, and amazing cocktails all at a swanky venue--a foodie's paradise. 

Merlin Griffths, a master mixologist, and the Bombay Sapphire ambassador, graced guests with his presence, and presented some great cocktail tips. 

He showed me the difference between a shaken and stirred classic martini, and unlike Bond, I now prefer mine stirred. As a general rule, Merlin maintains his cocktails simple, with fresh ingredients that balance and compliment the gin.

Along side Mr.Griffths, Sebastian Cenrner of Eatertainment presented some exceptional entertaining tips, directed primarily to men (to impress the ladies).  His food ideas perfectly complemented the cocktails, and he paid extraordinary attention to detail; inclusive of napkin folding.

(Citrus Seared Salmon-- Paired with Sapphire Ultimate Martini and Sapphire 75)

(Left: Beef with Pesto Skewer; Paired with Sapphire Collins and Sapphire Ginger Mint)

(Right: Charcuterie Sampler; Paired with Sapphire Collins and Sapphire Cosmopolitan) 

**I would like to extend my thanks to Ian Barr and Victoria Taylor of Rocket XL for the invite; I had a great time:)

Please bare with me

Finally got a new laptop; and switched over to a mac (woohoo!!). My previous laptop was progressively getting worse and worse, and the screen was duct taped to the body (with pink tape of course). HOWEVER... a new laptop means I have to get used to a whole new operating system; and transferring over my pictures and editing them is taking forever.

At work yesterday I suffered a pretty gnarly cut on my thumb, so until this heals, I have to stay out of the kitchen :( for safety measures of course) Luckily, my amazing roommate got me these snazzy cupcake bandages. I have an additional pack, just enter a comment and you could be the lucky recipient of these. 

Hope to be back in the kitchen soon.

xoxoxo

Goulash; gulyás

It's no secret that I am of Eastern European descent. This recipe comes from my mom's side of the family, and it is an inspired Goulash stew (pronounced "goo yash"... say it right or my grandma will get the wooden spoon). You can add beef, but I used turkey pepperettes because I had a whole bunch in my fridge. I personally prefer sweet paprika, but you can always add heat with the hot variety. Enjoy

Ingredients:
8-10 Small Turkey Pepperettes
1 medium onion
3 tbls cooking oil
5-6 medium peeled and diced potatoes
salt and pepper
2 bay leaves
2.5 cups of water
2 tbls paprika

Directions:
1. Cut pepperettes into 1 cm rounds, and brown in oil on medium high heat.
2. Add onions, and cook until lightly browned.
3. Add paprika and bay leaves, and turn stove down to a simmer.
4. Add the potatoes, and season stew with salt and pepper.
5. Add water, cover and simmer until potatoes are done and meat is tender. A slow simmer is the key to making this stew really tasty.

Optional Dumplings:
- 1 egg
-6 Tbls flour
- 1/8 tsp salt

Add flour to unbeaten egg and salt. Mix well and let stand for 30 minutes for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 10 minutes after dumplings rise to surface.

Serve hot with dollops of sour cream.
Serves 4.