Viewing entries tagged
dessert

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Turkish Ravani Cake

Chef Cheryl D'Souza - Manitoba Club - January 11, 2016

Semolina cake with ground pistachios and zesty orange syrup

  • 5 Medium Eggs, Separated
  • 1 Tbsp Sugar, Plus 1 Pinch Extra
  • 1 Orange zested
  • 50g Fine Semolina
  • 50g Plain Flour
  • 100g Ground Pistachios

Syrup:

  • 600ml Fresh orange Juice
  • 1 Orange zested
  • 500g Sugar

To Serve:

  • 300ml Cream
  • 300ml Greekstyle Yoghurt
  • 2 Oranges

Instructions

  • Preheat the oven to 180c. Butter a muffin tray that has 6 large moulds.
  • In a large bowl beat the egg whites with a pinch of sugar until stiff.
  • In a separate bowl, beat the egg yolks with 1 tbsp of sugar and the 0range zest until pale.
  • Add the semolina, flour and pistachios to the egg whites and partly mix through.
  • Add the egg yolks and fold through until combined. Spoon into the muffin tray and bake for 30 Min.
  • Meanwhile, make the syrup. Place the orange juice, zest and sugar in a saucepan and bring to the boil over medium heat, mixring until the sugar dissolves.
  • Simmer for 10 minutes or until syrupy and lowerd by half. Leave to cool.
  • Whip the cream until thick and mix in the yoghurt.
  • Segment the oranges by sliceting off the peel with a small sharp knife, making sure you remove all the white pith.
  • slice on either side of each segment, removing wedges of flesh but leaving the membranes.
  • When the cakes are cooked, ladle over some of the cooled syrup and leave to soak for at least 10 minutes.
  • Serve the cakes with the whipped cream and yoghurt, orange segments and a little extra syrup.

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Warm Chocolate Cake, Chocolate Mousse, Peanut Butter Ganache, Salted Peanuts

Jessica Young - Buffalo Stone Cafe - April 13, 2015

Warm Chocolate Cake, Chocolate Mousse, Peanut Butter Ganache, Salted Peanuts

Cake 

  • Flour – 675 g
  • Sugar – 610 g
  • Cocoa – 70 g
  • Baking soda – 3 tsp (32 g) 
  • Canola oil – 270 ml
  • White vinegar – 45 ml
  • Vanilla – 10 ml
  • H2o – 750 ml
  • Salt – 5 g

- Combine dry ingredients. Combine wet ingredients. Whisk the two together. Bake in a hotel pan, lined with parchment paper at 325 F for approx. 20 min, till stick comes out clean, rotate half way through.


Peanut Butter Ganache 

  • Dark chocolate callets – 454 g
  • Peanut butter – 90 g
  • Heavy cream – 250 ml

- Scald cream; pour over chocolate, let stand for a minute, whisk till smooth. 

Whisk in peanut butter.


Salted peanuts

  • Peanuts raw – 200 g
  • Salt Maldon – 3 g
  • Olive oil – 15 ml

- Toss together, bake till golden.

Chocolate mousse

  • Dark chocolate calletes – 400 g
  • Heavy cream – 400 ml
  • Sugar granulated – 400 g
  • Egg whites - 8 each
  • Banana – 2 each

- Melt chocolate over double boiler. Let cool slightly. While that’s happening, whisk egg white and sugar, in clean bowl till firm peaks, whisk whip cream till firm. Stir in a small amount of egg whites, then fold in whites, then cream, puree banana, fold in. you may only need one banana. 

- Plate with passion

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Pear & Chocolate Truffle Tart

Chef Craig Guenther - Winnipeg Winter Club - March 9, 2015

Pear & Chocolate Truffle Tart

Pears

  • 1 32 oz bottle dry red wine
  • 1 cup sugar
  • 4 whole allspice berries
  • 1 vanilla bean split lengthwise
  • 6 Anjou pears, peeled but with stems intact

 

Truffles

  • ½ cup heavy (whipping) cream
  • 7 oz bittersweet chocolate, cut into small pieces

 

Filling

  • 1 cup all –purpose flour
  • 1 cup sugar
  • 5 oz (1 ¼ sticks) unsalted butter, melted
  • 2 tbsp cocoa powder
  • 2 large eggs

Prepare pears:  In a medium saucepan, combine wine, sugar and allspice.  Scrape in vanilla seeds, add pod as well, and bring to a boil over medium heat.  Add pears, reduce heat to low, and cook for about 20 minutes, or until pears soften slightly.  Set aside to cool.  At this stage, the pears can be refrigerated in the wine sauce for up to 2 weeks.

Prepare truffles:  In a small pot, bring cream just to a boil over medium heat.  Remove from heat and mix in chocolate until smooth.  Cool to room temperature, then refrigerate for about 1 hour.  Shape chilled mixture into ½ inch balls.

Prepare filling:  In a medium bowl, mix flour, sugar, butter, cocoa powder, baking powder and eggs until smooth.

Preheat oven to 320F and assemble tarts:  Remove pears from wine mixture.  Insert an apple corer into the bottom of each pear, pushing it upward to remove core but leaving the top of the pear intact.  Make a small cut just below the stem to release the core and provide an opening through which the truffle can bubble out.  Press a truffle into hollowed centre of each pear, and place pears in 1 cup ramekins.  Pour filing evenly into each ramekin.  Arrange ramekins on baking sheet and bake until filing sets, about 20 minutes.  Transfer to wire rack to cool.  Serve warm or at room temperature.

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Panettone Bread Pudding With Creme Anglaise & Caramel Sauce

Chef Mike Brown, Jan 12, 2015 – De Lucas

Panettone Bread Pudding With Creme Anglaise & Caramel Sauce

  • 2ea Panettone – cut into large cubes
  • 8 lg Eggs
  • 3 cups 2% Milk
  • 1 cup 35% Cream
  • ¾ cup Sugar
  • 2 tbsp Vanilla
  • 1 cup Slivered almonds-toasted

Creme anglaise:

  • 1 2/3 cup Heavy Cream
  • 1 ¼ tsp vanilla
  • 7ea Egg yolks
  • ½ cup sugar
  •  

Caramel sauce:

  • 1 cup white sugar
  • ¼ cup water
  • ¾ cup 35% cream
  • 3 ½ tbsp unsalted butter
  • 1 tsp sea salt

Bread Pudding

Take your ramekins and coat the inside with butter using your hands and paper towel and set aside. In a medium bowl add you eggs, milk, cream, sugar, vanilla. Whisk until the mixture is combined.

Cube the panettone and place into a large bowl and pour the egg mixture over bread. Stir in the slivered almonds. With an ice cream scoop, portion into buttered ramekins and bake at 300F for 25 min, or until the pudding souffles by a 1/4 in size. Remove from the oven and let rest -10 min in a draft free place.

Creme Anglaise

In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges. While the cream is heating, whisk together egg yolks and sugar until Smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.

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Unionville House Carrot Cake

Chef Gord Harris - Tapastry - Nov. 17, 2014
Unionville House Carrot Cake

Carrot cake

  • 2 cups flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • ½ tsp grated nutmeg
  • ¼ tsp ground allspice
  • 4 eggs
  • 1 ¼ cups sugar
  • ¼ cup honey
  • 1 ¼ cups canola oil
  • 3 cups shredded carrots
  • 1 cup crushed pineapple with juice
  • ½ cup raisans
  • ½ cup shredded coconut
  • ½ cup chopped pecans


Icing:

  • 500 grams cream cheese softened
  • 1 cup butter softened
  • 3 tbsp liquid honey
  • 2 tsp Vanilla
  • 4 ¼ cups sifted icing sugar. 
  •  

Cake:
Grease and flour three 9 inch cake pans. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg and allspice mix well.  In stand mixer beat eggs, sugar and honey for about three minutes.  Add oil and beat foe one minute. Stir in carrots , pineapple, raisins, coconut and pecans.

Gradually add in dry ingredients in three parts, mixing well after each addition with a spoon and scraping down the sides of the bowl.  Pour batter into pans .  

Bake in pre-heated oven at 400 degress for five minutes and then reduce heat to 350. 
Cakes are done when a toothpick comes out clean. . Cool in pans for twenty minutes then turn out of pans onto wire cooling racks. 


Icing:

In standmixer beat together the cream cheese, butter, honey, and vanilla until smooth. Gradually beat in icing sugar add more if need be for consistency. Ice cake layers and stack together, ice the sides and top with the toasted coconut.

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Blueberry clafoutis

Chef Melissa Makarenko - Resto Gare September 8, 2014

Blueberry clafoutis, makes 8

  • 1 1/2 cups or 675 g fresh blueberry
  • 3 oz lemoncello 75 ml
  • 1tbsp /112g sugar
  • 6 eggs
  •  4oz / 112 g flour
  • 1tsp/5ml vanilla
  • 1tbsp /14g confectioners sugar

1) place the blueberries in a small bowl and toss with the lemoncello.

2) Preheat oven to 450F/230C Greece the baking dish with the butter and coat with a pinch or two of sugar. Place the pan in the refrigerator.

3) In a large mixer bowl beat the eggs with a whisk, add sugar and beat until fully incorporated ( ribbon stag). Mix in the flour and vanilla extract, stirring enough so all ingredients are homogenous, but don't over mix. Using a spatula fold the fruit and there accumulated juices into the flour and eggs mixture. 

4) Pulled the prepared baking pan from the fridge and turn the mixture into the pans.

5) Bake for 40 min or until golden brown and crust has formed on top. Serve warm.

Serve with sugared whip cream.

Garnish with ice cream or whipped Chantilly

For this event we substituted the blueberries for plums. This recipe is very versatile.

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torteau de chevre with strawberries

torteau de chevre with strawberries

crust

  • 1 cup flour
  • 1⁄2 cup cold butter
  • 1 tbsp sugar

Cut butter into dry ingredients, press into cake pan

Bake at 325 for 10 mins

filling

  • 5 eggs separated
  • 1⁄2 cup 2 tbsps sugar
  • 1⁄2 tsp salt
  • 9 oz goat cheese
  • 3 tbsps cornstarch
  • 1⁄2 teaspoon vanilla

Combine egg yolks, goat cheese, 1⁄2 cup sugar, cornstarch and vanilla. whip well to combine

In a separate bowl, whip egg whites with salt, when they are frothy, add 2 tbsp sugar whip to stiff peaks

Fold egg whites into egg yolks

Pour into crust.

Bake at 400F for 10 minutes

Turn down to 3025F and bake for 35 minutes

strawberries

  • two pints strawberries
  • 1⁄2 cup sugar

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