::Poppy Seed Layer Cake::

THIS WAS THE FIRST WHITE CAKE I'VE MADE IN A LONG WHILE. BUT I CANNEVER JUST STILL WITH THE BASICS. THIS ONE HAS LEMON AND POPPY SEEDS THROWN IN.
{Recipe via Epicurious}

Cake
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon plus 1 teaspoon grated lemon peel 4 large eggs
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
1 cup buttermilk, room temperature
2 tablespoons poppy seeds

Make cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with waxed paper; butter paper.

Combine first 4 ingredients in medium bowl. Using electric mixer, beat sugar, butter and lemon peel in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice and vanilla. Add dry ingredients alternately with buttermilk in 3 additions each, beating just until blended. Stir in poppy seeds.

Transfer batter to prepared pan. Bake until cake is golden and tester comes out clean, about 55 minutes. Transfer pan to rack. Run knife around pan sides to loosen cake. Release pan sides; cool cake. (Can be make 1 day ahead. Cover and keep at room temperature.)

White chocolate cream
3/4 cup sugar
2 large eggs
6 tablespoons fresh lemon juice
8 ounces good-quality white chocolate (such as Lindt or Baker's), chopped

3 cups chilled whipped cream

Make cream:
Combine 1/2 cup sugar, eggs and lemon juice in top of double broiler set over simmering water. Whisk until very thick and candy thermometer registers 160°F, about 3 minutes. Remove from over water. Add chopped white chocolate and whisk until smooth. Cool to room temperature.

Beat cream and remaining 1/4 cup sugar in large bowl to firm peaks. Fold in white chocolate mixture.

Put it all together:

2 1/2 cups sliced hulled strawberries
4 ounces good-quality white chocolate, shaved into curls
12 whole strawberries

Turn cake out onto work surface. Peel off paper. Cut cake horizontally into 3 equal layers. Using bottom of springform pan as aid, transfer 1 cake layer to platter, cut side up. Spread 1 cup chocolate cream over. Arrange half of sliced strawberries in single layer over chocolate cream. Repeat layering with 1 cake layer, 1 cup chocolate cream, remaining sliced berries and 1/2 cup chocolate cream. Top with third cake layer, cut side down. Spread 3 cups chocolate cream over top and sides of cake. Press white chocolate curls onto sides of cake. Spoon remaining chocolate cream into pastry bag fitted with medium star tip. Pipe around top edge of cake. Garnish cake with whole berries. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)

::BAKER'S NOTES::

I did it by the book, but would change a few things the next time: 1. I would bake the cake in two 10" springforms instead of the one, thus, ending up with a double-layered cake, rather than a triple. My middle didn't want to cook all the way through as one big cake. 2. I would add more berries! Blueberries. Raspberries. Throw them all in there!

If we had cable...

... I would watch:

Starring Gwyneth Paltrow and Mario Batali.

See preview *HERE*

::Smoked Paprika Shrimp & Lime Dip::

I COULD PROBABLY EAT SEVERAL POUNDS WORTH OF THESE BABIES. EVEN THE SHALLOTS LEFT ON THE EMPTY PLATTER MUST BE SCOOPED UP AND CONSUMED.

Lime Dip
¼ cup (50 mL) sour cream
2 tbsp (25 mL) mayonnaise
1 tsp (5 mL) grated lime rind
1 tbsp (15 mL) lime juice
Chopped fresh coriander or Italian parsley, optional

Shrimp
2 tbsp (25 mL) vegetable oil
1 large shallot, minced
1 tbsp (15 mL) smoked paprika
2/3 cup (150 mL) dry white wine
1 lb (500 g) jumbo raw shrimp, peeled and deveined
2 tbsp (25 mL) chopped fresh coriander or Italian parsley

Preparation:

1. To make lime dip, whisk together sour cream, mayonnaise, lime rind and juice in bowl. Set aside.
2. In large nonstick skillet, heat oil over medium-high heat and sauté shallots and paprika for 2 minutes or until turning golden. Add wine and bring to boil. Boil for about 2 minutes or until reduced by half. Add shrimp and coriander and cook, stirring constantly for about 4 minutes or until shrimp is pink and firm.
3. Serve shrimp with dip. Sprinkle with coriander if desired.

Serves 8

Herbed Red Pepper & Goat Cheese Dip

1 red pepper
8 oz (250 g) soft goat cheese
4 oz (125 g) feta cheese, preferably goat's milk, crumbled
1/3 cup (75 mL) chopped herbs such as basil, oregano, parsley and chives
Freshly ground black pepper to taste

1. Preheat broiler.

2. Place pepper on baking sheet; broil, turning often, until skin is charred. Place in a bowl covered with plastic wrap. When cool, peel and seed; cut into strips. Drain on paper towels.

3. In food processor, purée pepper and cheeses until smooth. Transfer to a bowl; stir in herbs and season with pepper. Cover and refrigerate for up to 5 days.

Makes 1 1/2 cups (375 mL)

Originally found here

Chocolate Raspberry Birthday Cake

CAKE:
6 (1 ounce) semi-sweet chocolate squares
6 (1 ounce) unsweetened chocolate squares {I used the extra-dark PC chocolate for this part}
7 eggs, separated
1 cup all-purpose flour
1 cup butter
2 cups white sugar
1 1/2 teaspoons vanilla

Preheat oven to 300 F. Line 2 9" round cake pans with parchment paper.
Melt chocolate on stove in double boiler, or in the microwave. Let cool and then beat in the egg yolks.
In a large bowl cream together the butter, 1 1/2 cups of sugar and vanilla until light and fluffy.
Beat in the chocolate mixture until smooth
Stir in flour until just combined.
In a separate bowl, beat the egg whites until foamy, gradually add 1/2 a cup of sugar and continue beating until the whites hold a soft peak.
Fold the egg whites into the chocolate batter.
Pour into prepared pans and smooth out the top.
Bake approx 45 min, until a toothpick comes out clean. Cool in pans.

FILLING:
8 ounces of frozen raspberries, thawed and drained
4-5 tablespoons of seedless raspberry jam.

Mix together and place between the two layers of chocolate cake.

ICING:
6 (1 ounce) semi-sweet chocolate squares
3/4 cup heavy cream.

Warm the cream to just barely boiling, then remove from heat add chocolate and stir until chocolate is melted.
Pour frosting into bowl, and press sheet of plastic wrap directly against surface of chocolate to prevent formation of a skin. Refrigerate until thick enough to spread.
(and if you refrigerate too long, just stick it in the micro for 10 sec. at a time to soften it up again so you can spread)
Spread over the top and sides of the cake.


This cake was a bit of work, but definitely worth it! It was delicious. I think I folded the egg whites in a little too vigorously because the cake didn't rise as much as I thought it would, but it didn't affect the taste. I will definitely use this icing recipe on other cakes, super simple and produced an easy to spread, glossy icing.

Originally found here

::Pumpkin Cheese Tartlets::

LAST FALL I ROASTED ONE WHOLE PUMPKIN, SCRAPED OUT IT'S FLESH AND FROZE BAGS OF IT. I HAVE BEEN MAKING DELICIOUS DESSERTS OUT OF IT ALL SUMMER LONG... THESE WERE DELICIOUS, EVEN THOUGH I FAILED MISERABLY TO PRODUCE A CRUMBLY PASTRY. A SKILL I HAVE YET TO MASTER.
{Recipe found via Food & Drink}

Pastry
1¼ cups (300 mL) all-purpose flour
¼ tsp (1 mL) salt
¼ cup (50 mL) cold butter
2 tbsp (25 mL) cold lard or vegetable shortening
½ tsp (2 mL) lemon juice
2 to 3 tbsp (25 to 45 mL) cold water

Butter Pecan Topping
½ cup (125 mL) pecans, finely chopped
1 tbsp (15 mL) butter, melted
2 tbsp (25 mL) granulated sugar

Filling
½ cup (125 mL) thick puréed pure pumpkin
2/3 cup (150 mL) ricotta cheese
1/3 cup (75 mL) granulated sugar
1 egg
½ tsp (2 mL) finely grated orange zest
1 tsp (5 mL) grated fresh ginger, or ½ tsp (2 mL) dried ground
¼ tsp (1 mL) ground cinnamon
¼ tsp (1 mL) ground mace or nutmeg
Pinch ground cloves or allspice

1. To make pastry, combine flour and salt in a medium bowl. Cut in butter and lard until pieces are about the size of small peas. Stir lemon juice into 2 tbsp (25 mL) water; stir into flour mixture. Start to press together to form a dough, adding remaining water as needed for increased moisture. Press dough into a flattened disc, wrap and chill for 30 minutes or up to half a day.

2. For topping, stir chopped pecans with melted butter until coated; stir in 2 tbsp (25 mL) sugar. Set aside. For pastry shells, use 2 nonstick mini-muffin pans with 12 cups each (if pans are not nonstick, coat cups with baking spray). Roll out pastry on floured pastry cloth until thinner than usual for pie crust, about 1/8-inch (3-mm) thick. Use a 2½-inch (6-cm) cookie cutter (or upturned glass) to cut into rounds. Press into cups, forcing dough slightly above cup edge. Use scraps to fill in any breaks or thin parts. Freeze 10 minutes.

3. Arrange rack just below oven centre; preheat oven to 400ºF (200ºC).

4. To make filling, combine pumpkin, cheese, 1/3 cup (75 mL) sugar, egg, zest and spices in a blender or food processor. Whirl until smooth, stopping and scraping sides as needed. Divide filling among frozen pastry-lined cups, heaping slightly in the centre of each. Sprinkle with topping. Bake 15 minutes (dark pans) to 20 minutes (light pans) or until filling is raised and cooked. Cool in pans on a rack for 10 minutes; then remove tartlets from pan to finish cooling on the rack. Tartlets are best the day they are baked, and can also be covered and frozen (warm frozen tartlets briefly in a moderate oven before serving).

Makes 2 dozen

Ginger Fried Beef

This was our Anniversary Supper. Cory LOVES this chinese dish so I decided to be brave and try a new recipe - we both really enjoyed it. Not the most healthy (hence the 'fried' in the title) but yummy nonetheless!!

1LB Flank or Sirloin Steak (I used round steak)
2 Eggs, Beaten
3/4 Cup Cornstarch
1/2 Cup Water
Vegetable Oil
2/3 Cup Shredded Carrots
2 Tbsp. Chopped Green Onions
1/4 Cup Finely Chopped Fresh Ginger
4 Garlic Cloves, Chopped
3 Tbsp Soy Sauce
2 Tbsp Wine, Red or White (I used Red)
2 Tbsp White Vinegar
1 Tbsp Sesame Oil
1/2 Cup Sugar
Dash Crushed Chili Flakes (I omitted this)

Slice partially frozen steak across the grain into narrow strips. Mix beef and eggs. Dissolve cornstartch in water and mix with beef-egg mixture. Pour 1" of oil into Wok, heat to boiling hot, but not smoking. Add beef to oil, 1/4 at a time. Separate witha fork (or chopsticks if you're talented!)and cook, stirring frequently until crispy. Remove, drain and set aside. (This much can be done in advance.) Put 1 Tbsp oil in Wok. Add carrots, onion, ginger and garlic and stir briefly over high heat. Add remaining ingredients and bring to a boil. Add beef; mix well. Serve with steamed rice. Serves 4.

I followed these directions exactly. Next time I'll try adding less sugar - it wasn't too sweet, but it'd be better for my waist line!!

::BBQ Chops::

DAD'S ALWAYS HAD A WAY WITH SPICE COMBOS. HE DECIDED TO THROW A FEW TOGETHER AND WE'VE NEVER GONE BACK. THE FLAVOUR IS FANTASTIC. MAYBE GRILL UP SOME SUMMER PEACHES TO SERVE ON THE SIDE?

Worcestershire Sauce
Montreal Steak Spice
Cajun Spice
BBQ Sauce

Slap this all on there and grill 'em up. The BBQ Sauce ought to be the good stuff.

::Peach Custard Tarts::

A SUMMER TWIST ON THE APPLE CUSTARD TARTS I POSTED LAST FALL.

Ingredients:
12 frozen 3-inch tart shells
3 egg yolks
1/4 cup sugar
1 cup whipping cream
1 t vanilla
1 ripe peach, cut into thin wedges

1. Preheat oven to 350 degrees. Pre-bake shells for 8 minutes.
2. Mix all wet ingredients and add to cooked tart shells. Place one peach wedge on top of each filled tart shell. Cook filled tarts for 20 minutes. The filling will be set on the sides but loose in the middle.
3. Let tarts cool. Place tarts in the fridge to set fully for 1 hour to a day.

::Scottish Shortbread::

A CHRISTMAS CLASSIC GROWING UP, THESE TASTE LIKE THE REAL THING. SUBTLY SWEET. VERY BUTTERY. GREAT CRUNCH & CRUMBLE.

Ingredients:
1 cup butter
1/2 cup brown sugar
2 cups flour, sifted
1/4 t baking powder
1/4 t salt

1. Put ingredients together. Shape into thick squares or use a small cookie cutter, on a floured surface. Poke each cookie with a fork. Bake in a 350 degree oven for 15-17 minutes.

NOTES:
~This is a very dry dough. I use a pizza cutter the get my squares, making them about 1/2" thick.
~Let cookie cool completely before storing or they will lose their crunch.

::Banana Cream Yogourt::

THIS RECIPE IS ONE FROM MY CHILDHOOD. MY FIRST TASTE WAS AT THE GANZ FARMHOUSE. I LOVED IT THEN. I LOVE IT NOW. IT'S FRESH AND DELICIOUS. IT'S ALSO LIGHT AND RELATIVELY HEALTHY.

Instructions:
1 (750g) tub of plain yogourt. (2% or higher)
8 Tbs sugar
8 Tbs oats
Juice from 1 and a half oranges
Juice from half a lemon
2 mashed bananas
2 diced bananas
1 1/2 cups whipped cream

Instructions:
1. Mix sugar and oats into the yogourt. Set for 1 hour, so the oats can soften.
2. Add remaining ingredients and serve.

NOTES: Top with fresh berries if you want.

::Chicken Cordon Blue::

A longer preparation time, but then it cooks itself. This looks like a fancy meal, and offers that wow factor upon presentation, but it isn't very complicated.

Chicken Cordon Blue:
6 breasts
6 slices ham (regular deli or smoked)
6 slices Swiss cheese
flour and paprika
6 T butter
1/2 cup dry white wine
1/4 cup chicken bouillon
cornstarch
3/4 cup heavy cream

1. Place each breast between two sheets of waxpaper and pound it. (I use a rolling pin). Enjoy this step. Save up your anger and than let it all be chanelled into that poor, happless chicken breast. It should be pounded as thinly as possible without it falling apart. Place one slice of ham, followed by a layer of swiss cheese on the flattened chicken. Roll it up, and secure it with toothpicks. Don't worry too much about doing this part well. As soon as the chicken hits the skillet, it solidifies, and the toothpicks become secondary.

2.Place about 1/2 cup of flour in a ziplock. Add enough paprika to change the colour of the flour to light pink. Shake, then sprinkle the chicken rolls with it until coated on every side.

3. Melt butter in a skillet. (As always, I use a wok--which accomodates up to six pieces of chicken.) Brown chicken on all sides over medium-high heat.

4.Turn heat to low. Add 1/2 cup white wine and chicken bouillon. Cover skillet or wok and simmer for about 30 minutes. Or until chicken is cooked. Use this time to get your side dishes ready.

5. After chicken is done, remove it and keep it warm.

Gravy:

Add cornstarch and heavy cream to remaining liquid in the skillet, and simmer until a gravy is made.

Serve.

NOTES: Use good quality ingredients. If the swiss isn't great, the wine isn't dry enough or the ham isn't thick enough, so much flavour will be lost. My favourite thing to serve with this is green beans or asparagus coated in lemon butter, along with baby potatoes.