My Cookbook Addiction

Chicken with Summer Fresh Butter Chicken Fresh Sauce

2013-03-03T00:16:00.001-05:00

Summer Fresh launched a new line of Summer Fresh Sauces in February and offered the Food Bloggers of Canada's members the opportunity to create their own recipes using the Summer Fresh Sauces. As a rule I don't use pre-made sauces in my cooking but I thought this was a good opportunity to try something new with the intent that these sauces could help solve the 'what to make for supper' dilemmas.

I received a package from Summer Fresh with 5 different sauces (Butter Chicken, 3 Peppercorn, Mushroom Marsala, Thai Curry, and Cranberry Madeira) and a 365+ Teflon wok as so did other food bloggers who chose to participate. These sauces can be used as marinades, stir-fry sauces, finishing sauces and crock-pot cooking. What appealed to me was that these sauces contain no artificial preservatives, colours, or flavours.

Since I was not familiar cooking with these sauces I decided to play it safe. My first recipe was Chicken with the Summer Fresh Butter Chicken Sauce, a rich and buttery Indian sauce made with stewed tomatoes, real cream and ginger. I really enjoyed the combined flavours of this dish It was rich but yet not too spicy.

Chicken with Summer Fresh Butter Chicken Fresh Sauce

Serves 4.

Ingredients:

10 boneless and skinless chicken thighs, cubed
1 tablespoon extra virgin olive oil
1 container (500 ml) Summer Fresh Butter Chicken Fresh Sauce
4 cups steamed basmati rice
4 Naan breads
4 tablespoons chopped fresh parsley or coriander

Directions:

Heat the one tablespoon of extra virgin olive in a medium size frying pan or a wok over medium high heat until hot. Brown the chicken cubes in two batches and set side. Lover heat to medium low.
Return the chicken cubes to the frying pan and pour the Summer Fresh Butter Chicken Fresh Sauce over chicken cubes and mix well. Cover and simmer for 10 - 15 minutes or until chicken cubes are cooked through.
Divide the steamed basmati rice among 4 dinner plates. Top each dinner plate with the Chicken with Summer Fresh Butter Chicken Fresh Sauce and sprinkle with 1 tablespoon of parsley or coriander. Serve with Naan bread and a green mixed salad.

Pan fried steak with Summer Fresh 3 Peppercorns Fresh Sauce

I used the Summer Fresh 3 Peppercorns Fresh Sauce as a finishing sauce for pan fried steak with roasted potatoes and peppers, the Mushroom Marsala Fresh Sauce as a finishing sauce for veal scaloppine with steamed green beans and mashed cauliflower, and the Cranberry Madeira Fresh Sauce as a finishing sauce for roasted pork loin with roasted brussel sprouts and sautéed mushroom.

The Summer Fresh Thai Curry Fresh Sauce was used to marinade tofu cubes and then stir-fried with snow peas, onions, mushrooms, peppers, and bok choy. I served them on a bed of Chinese noodles.

Although the five sauces were quite good and added a finishing touch to each dish, my favourite was the Summer Fresh Butter Chicken Fresh Sauce.

Visit the Summer Fresh web site for more information on their products.

Apple Cider Doughnut Cake is made with apple cider

2013-01-30T16:56:00.000-05:00

Apple Cider Doughnut Cake

I love apple cider donuts so when I saw the Apple Cider Doughnut Cake recipe on the Serious Eats web site the first thing that came to mind was that I had to go out and buy apple cider. That’s what I did (so I thought) and made the cake the same day.

Recipe to Riches contestant interview with Cherilynn Balachandar

2012-12-17T16:57:00.000-05:00

Classic Battenburg Cake

The Recipe to Riches series broadcast on Food Network Canada offers Canadian home cooks a chance to present their unique recipes in seven culinary categories. A panel of four judges choose three finalist from each category to test their recipes for mass production. The winning recipe of each category is announced by the Executive Chairman of Loblaw Companies, Galen Weston and the product will be sold at select Loblaw stores across Canada. The winning recipe will also be eligible to win the grand prize of $250.000.

Cherilynn Balachandar was one of the three contestants chosen by the judges for her lovely Classic Battenburg Cake recipe in the 'Cakes, puddings and pies' category.

I had the pleasure to interview Cherilynn about her experience as a contestant on Recipe to Riches.

MCA - Who or what motivated you to audition for Recipes to Riches?

Cherilynn - My neighbour and good friend first motivated me to audition for Recipe to Riches as she too was auditioning in a separate category. Having lost my husband a few months then, we both felt that this would serve as a distraction and help me overcome my grief. And that is how it all started.....

MCA - You presented a lovely Battneburg Cake to the judges.Why did you particularly choose this cake?

Cherilynn - The Classic Battenberg was my late husband's favourite cake. We first had a taste of this decadent English treat on one of our trips to England. I've also made this cake for some of my friends and it has always become a conversation piece. It's intriguing to see how the four squares come together. Each slice is a delight to the eyes and taste buds. Besides, this cake is not easily available in Canada. Keeping that in mind, I could see a potential market for this cake and this could be a good way to introduce it.

MCA - How did it feel to be chosen as one of the three contestants for the Cookies, Puddings and Pies segment of the show?

Cherilynn - It definitely made me feel special being chosen as one of the three finalists. I always knew the Battenberg was a unique and exquisite cake and so felt that the judges had made a good choice in selecting me. I was thrilled that they shared my vision too.

MCA - Would you share your overall Recipes to Riches experience?

Cherilynn - Auditioning for this competition and receiving the Gold ticket, transported me to a world of daydreaming. Bonding with the other two contestants and sharing our fears and hopes was so real. While the batch-up challenge was daunting and stressful, the experience was amazing. There are so many components that go into creating a show, which you get to experience only as a finalist and this was incredible!!! It was a chance of a lifetime which some people wait forever.

MCA - What have you learned from this experience?

Cherilynn - This experience has thought me that no matter what the outcome you come out stronger. You never know when that golden opportunity can come your way. Despite your troubles, life can be wonderful if you keep a positive attitude and enjoy the moment. You have to believe in yourself and know that greater things are in store for you.

MCA - Did this experience encourage you to continue baking and maybe take it to the next level?

Cherilynn - This short stint with Recipe to Riches definitely drew more attention to this extraordinary cake. Orders have poured in from friends, family and co-workers and this has kept me busy. It gives me great pleasure knowing that this cake is enjoyed by one and all.

MCA - Most bakers are also creative in many crafts. What sparked your interest in baking? Do you have any other hobbies?

Cherilynn - Growing up in Mumbai, India, I've always been a help to my mum in the kitchen. This definitely sparked an interest in baking. It got better when I joined Cathay Pacific as a flight attendant and went to live in Hong Kong. Baking, not only reminded me of home, but also helped unwind after a long flight.

When I started a family of my own, I only trusted home baked goods and so the baking continued and still does. Besides being a baking enthusiast, I'm also very creative. Having moved to Canada 12 years ago, I treated myself to some baking/decorating classes at Wilton, McCalls, Goldas and Bonnie Gordon. This helped expand my knowledge and fine tune my artistic skills. From all the hobbies that I have (sewing, painting, mosaics, quilting), baking and decorating cakes takes centre stage.

I have a regular job as a Pension Administrator but still makes time to take orders for special occasion cakes. However, I try to limit them as I want to enjoy what I do and focus on quality. Just like the Battenberg, each cake that I make is a piece of art - labour of love!!!

MCA - Thank you Cherilynn. I am looking forward to baking your Battenburg Cake and wish you much success in your baking endeavors.

Classic Battenburg Cake Recipe

Visit the Recipes to Riches website for the Classic Battenburg Cake recipe.

Credits

Permission to use photos and the Classic Battenburg Cake recipe link granted as a courtesy of Recipes to Riches.

Kitchen Disasters & Fixes app review

2012-12-07T20:35:00.000-05:00

At one time or another we have all experienced kitchen disasters in our kitchens whether in cooking or baking. Most of the time the kitchen disaster gets thrown out and we start all over again. The Kitchen Disaster and Fixes app by Charmain Christie has more than 120 entries to help you save time and money by offering solutions and fixes to our kitchen disasters. This app also identifies when a kitchen disaster is a Lost Cause; that's when it's time to grin and bear it and start all over again. Avoidance Tactics are also included to help you prevent the same kitchen disasters in the future.

The Kitchen Disasters and Fixes app is easy to navigate. There is a drop-down menu at the upper left hand corner of the page where you can choose to filter through all the topics listed (Everything) or select from one of the following topics:

Baked Goods
Dairy
Desserts
Eggs
Fish & Seafood
Fruit
Meat & Poultry
Pasta & Rice
Sauces & Dressings
Soups & Stews
Vegetables

For example if you select the Pasta and Rice topic, a list of possible disasters and their solutions will appear on the screen for you to select. There is also the option of leaving a comment, asking a question or suggesting additional information on any of the topics.

Chicken cutlets with tomatoes and capers - recipe from Apples for Jam cookbook

2012-11-13T21:59:00.003-05:00

When I first saw the pair of red shoes on the cover of Apples for Jam cookbook by Tessa Kiros, it made me feel happy and warm inside as I thought back to the time when my youngest daughter was a little girl and wearing similar shoes. I immediately purchased this cookbook based on the cover alone and must admit it was a wonderful decision.

This colorful, heartwarming cookbook begins with a lovely read in the Recipes for Life chapter. The comforting, simple and delicious recipes are organized by eleven colors such as Fried Risotto Balls in the Red chapter, Cream of Winter Squash soup in the Orange chapter, Beet Gnocchi in the Pink chapter and Chocolate Loaf in the Brown chapter. Tessa also shares childhood memories, anecdotes and cooking advice in each chapter.

Wonderful colour food photos with a few whimsical photos are displayed throughout the cookbook. The Carousel photo on page 91 is one of my favourite photos as it conjures childhood memories of my own.

The recipe below is one from the Green chapter. It is a quick and recipe to make and tastes quite favorable.

Chicken cutlets with tomatoes and capers recipe

This is the kind of dish my mother-in-law has taught me to make — she is such an inspiration. You can add a couple of olives or anything else you think might be appreciated. I like to serve this with some pan-fried potatoes with rosemary and sage or even just my favorite bread. Buy chicken cutlets from your butcher, or buy one chicken breast and thinly slice it horizontally into four thin slices.

Serves 2

Ingredients

5 tbsp olive oil
2 garlic cloves, peeled and squashed
1 cup cherry tomatoes, halved
4 chicken cutlets
all purpose flour, for dusting
2 sage sprigs
4 tbsp white wine or water
1 1/2 tbsp drained capers or caperberries in vinegar, rinsed
1 1/2 tbsp chopped parsley

Cooking Directions

Heat half the oil with the garlic in a large non-stick frying pan. Add the tomatoes with a little salt and fry over high heat until they are just starting to pucker. Lift them out onto a plate.
Add the remaining oil to the pan. Lightly dust the chicken with flour on both sides. Put into the pan, add the sage and fry over medium-high heat until the underside is golden. Turn over and season with salt.
Put the garlic cloves on top of the chicken if they look in danger of burning. Cook until the new underside is golden brown, then turn the chicken again and season with salt. Add the wine, put the tomatoes on top of the chicken cutlets and throw in the capers and parsley.
Let it bobble up and evaporate a bit, then put on the lid and leave for a couple of minutes before serving.

Recipe from Apples for Jam by Tessa Kiros. Recipe and photos used with permission by Andrew McMeel Publishing.

Apples for Jam - A Colorful Cookbook

Author: Tessa Kiros

Publisher: Andrew McMeel Publishing

Price US $29.95

ISBN-23: 978-0-7407-6971-9

Format: Hardcover
Page Count: 432 pages

Guest Post: Guacamole and Pita Chips by Glorious Eats

2012-07-10T14:26:00.000-04:00

Munch, crunch.

I have a slight snacking addiction. If someone drops a bowl of trail mix in front of me, you better believe I’m trying it! It’s a weakness, really. I just love to snack.

As humans, we are social eaters by nature. We eat when we’re happy, we eat when we’re bored and we eat when we are in groups – But if we can pick the right snacks to put on the table in the first place, snacking doesn’t have to be such a bad thing.

Canada Day weekend was no exception to this. I had to work on Saturday at 8:30a.m, so on Friday the hus and I just curled up with a movie. The perfect excuse to break out my homemade pita chip recipe, while he tag-teamed and made some AMAZING guacamole!

For the guacamole, you will need:

2 ripe avocados

4 cherry tomatoes

2 cloves of garlic

Juice of ¼ lemon

1 Jalapeno pepper (optional)

Black pepper

Method:

Take avocados, cut them in half all the way around the pit, and twist. The pit should pop right out, and then you can scoop the “guts” out. We usually slice ours and then just squeeze the filling out, as it makes it easier to mash it all up later.

Chop up cherry tomatoes and jalapeno pepper in fairly small pieces. Mince garlic, and combine all ingredients in a bowl. Mash with a fork until avocado is soft but slightly lumpy.

And that’s it! See? Too easy.

Now there are MANY ways to change up your guacamole. Some people add cilantro and lime instead of lemon juice, and others even throw in red onion. It’s supposedly really good with a few spoonfuls of plain greek yogurt added, which has 0% milk fat, and 18g of protein per serving!

We chose the ingredients we did because #1. Aside from the avocado itself, they are easy to buy locally and #2. It’s very quick and easy to make. This guac probably only took 5 minutes to make!

For the pita chips, you will need:

1-2 pita breads, depending on how much you’d like to make. (1 was enough for the two of us!)
Olive oil
Any spices you’d like. (We used oregano and garlic powder)

Method:

Preheat oven to 300 degrees. Cut pita in half, and then cut around the ends as shown in the picture. You should have 4 semi-circles per pita bread. Then, simply cut the pieces to whatever size and shape you want your chips to be.

Combine olive oil and spices in a bowl. Use a basting brush to brush a small amount on both sides of each pita chip. You don’t need a lot, just enough to add a tiny bit of flavour and prevent sticking.

When you put these in the oven, you definitely need to watch them, as they cook fast! I let mine cook for 4-5 minutes, flip them once, and cook again for another 3-4 minutes. They should be lightly browned and crispy.

Serve with your awesome guacamole and enjoy!

As we were ~~devouring~~ eating our guac and pita chips, we thought of a cool idea. Why not push your pita breads in to the holes of a muffin tin when you bake, to make scoopable chips? Perfect for dippin’.

Homph gomph gomph.

Stay happy, stay healthy!

- Michelle

About Michelle

Michelle Mc Issac is a 25 year old Nutrition Student, runner, yogi and gardner. She is also the author of Glorious Eats where she blogs about life, health, food and shares her delicious, healthy recipes. Read all about Michelle journey to stay fit and live a healthy, happy life.

Thank you Michelle for sharing your delicious, fast and easy recipe.

Cookbook Review: Grace's Sweet Life with Orange Cake Recipe

2012-07-03T19:13:00.000-04:00

The Grace's Sweet Life cookbook by Grace Massa Langlois is a treasure of Italian homemade desserts for both the experienced and novice baker. Grace was born in Canada and grew up in a home deep rooted in the Italian culture and traditions

Mom's signature dishes - Caponata and Arancini

2012-05-16T12:37:00.000-04:00

A year ago today I lost my Mom from complications of Alzheimer`s. She was 87 years old. Within the days following her death, my sister Silvana and I were running on adrenaline planning our Mom`s funeral. Since our Mom was being transported from Ontario to a mausoleum in Quebec to be reunited with our father, we had to make arrangements in two funeral homes. Once all the details were finalized, we finally faced the reality that our dear, dear Mom was gone.

Read more »

TWD: Baking with Julia - Pizza Rustica

2012-04-03T20:49:00.000-04:00

The featured recipe for this Tuesday's TWD: Baking with Julia was Pizza Rustica hosted by
Emily of Capitol Region Dining and Raelynn of the Place They Call Home.

The Pizza Rustica is made with a sweet crust and a three-cheese savory cheese filling with the addition of prosciutto.

Guest Post: Daifuku - a Japanese Treat by Cheap Ethnic Eatz

2012-03-20T09:24:00.000-04:00

Hello, my name is Evelyne from Cheap Ethnic Eatz, a blog focusing on food with an ethnic flair. My city of Montreal is a wonderful place brimming with small worldly restaurants and ethnic grocery stores, both a continuous source of inspiration for my recipes.

Montreal is also the common link between Liliana and me. I have had the pleasure to break bread a few times with Liliana. I was so thrilled when she asked me if I would guest post on her blog. She has been incredibly supportive and is truly a generous person. I knew right away I had to prepare a sweet treat to best represent her sweet personality. So without further ado, I offer you a classic little Japanese sweet.

Usually known simply as mochi, this treat is more accurately named Daifukumochi (Daifuku for short). Daifukumochis are made with mochi, a sticky rice cake, shaped like a ball which is stuffed with a sweet paste or or small fruits inside. The most common sweet stuffing is red bean paste but you can use any sweet paste or spread you like as well.

The result is a unique little treat consisting of a smooth chewy shell with a sweet center. Once cooked, they must be coated with a fine layer of corn starch or other coating to prevent them from sticking together. The recipe I am suggesting below is a creative twist with peanut butter. I also made some with Speculoos. You could try it with jam, lotus paste, and even Nutella!

My first attempt at making mochi was with the microwave technique but this one is boiled and I much preferred the final result. Next time I will try steaming them in steamer basket over a pot of simmering water for 25 to 30 minutes.

Ξ Peanut Butter Daifukumochi Balls Ξ
adapted from Keep Learning Keep Smiling

1 cup glutinous rice flour
1/8 cup powdered sugar
1 tsp matcha powder (optional)
1/2 cup water
1 tsp oil
crunchy peanut butter

In a bowl mix the glutinous rice flour, powdered sugar, matcha, water (a bit at a time you may need less) and oil with a fork. Knead until you get a smooth ball. Divide the dough into 18 hand rolled balls. Flatten each ball with your hands.

Take each piece of the flattened dough; scoop about a teaspoon (or less) of peanut butter into the center. Gather up the edges into the center and roll it into a ball again. Make sure the filling is well sealed inside.

Bring a large pot of water to a boil. Place the mochi dough pieces in the pot, you may want to do this in 2 batches so they don't overcrowd. Once the dough pieces float, they are cooked. Remove with a slotted spoon onto a paper towel briefly to absorb the water.

Coat the balls generously with your choice of coating. Let them cool slightly before eating.

Coating possibilities:
- sesame seeds
- desiccated coconut
- glutinous rice flour, corn starch or potato starch
- 1 part glutinous rice flour, 1 part cocoa
- 1 part roasted soya bean powder, 1 part powdered sugar

Thank you Evelyne for your kind words and sharing your Daifuku recipe! Visit Cheap Ethnic Eatz for amazing local and ethnic recipes as well as Montreal restaurant reviews.

St. Patrick's Day Chocolate Stout Cake Recipe

2012-03-17T00:56:00.002-04:00

While browsing the Internet for St. Patrick`s Day recipes ( I don't own an Irish cookbook - yet), I found a wonderful Chocolate Stout Cake recipe featured on the Fine Cooking web site.

Guest Post: A Trip To One Girl Cookies Bakery by Lauren Wilson

2012-03-05T10:17:00.000-05:00

Before heading there one sunny Sunday afternoon, I had never heard of One Girl Cookies. One thing I have learned in my short time living in Brooklyn is that you there is always a little bakery, restaurant, or coffee house you haven’t tried yet.

Cookbook Review: One Girl Cookies Cookbook with Banana Whoopie Pie Recipe

2012-03-02T23:22:00.001-05:00

The One Girl Cookies cookbook by Dawn Casale and David Crofton is a collection of recipes of the wonderful sweet treats from their One Girl Cookies Bakery located in Cobble Hill, Brooklyn.

The first thing that attracted me to this book was the photo of the whoopie pies on the front cover. They call out to be devoured! Much to my delight, while browsing through the book I realized that the whoopie pies were just a teaser to the delicious recipes for cakes, cupcakes, cookies, pies and tarts.

Buttermilk Pancakes with Pastry Cream for Pancake Day

2012-02-21T08:04:00.000-05:00

Buttermilk Pancakes with Pastry Cream

For Pancake Day (Shroud Tuesday) I made Buttermilk Pancakes with Pastry Cream pancakes topped with strawberries and bananas and drizzled with pure maple syrup. . The tang flavour of the buttermilk pancakes combined with the sweetness of the pastry cream and pure maple syrup tastes incredibly decadent!

Almost always, there are current grocery coupons for all these ingredients, too.

The Buttermilk Pancake recipe is from Fine Cooking Magazine.
The Pastry Cream recipe is from my article at Suite101.com.
The pure maple syrup was purchased from Auberge des Gallant.
Visit the Time and Date website to read about Shroud Tuesday/Carnival in Canada.

Enjoy!

Apple Charlotte Recipe from Fine Cooking Magazine

2012-02-03T17:22:00.002-05:00

It's cold outside. I wanted to bake a dessert for warmth and comfort. So when I discovered a recipe for 'Individual Apple Charlottes' in the 'Let's Bake Bread' issue of Fine Cooking Magazine, I got down to baking.

One-Pot Kale and Quinoa Pilaf Recipe and Cookbook Giveaway!

2012-01-17T21:35:00.000-05:00

This nutritional and delicious recipe is from the Food52 cookbook by Amanda Hesser, Merrill Stubbs, and the Food52 community. Inspired by the popular Food522 website, the Food52 cookbook features '140 winning recipes from exceptional home cooks'.

Artisan Pizza and Flat Bread in Five Minutes a Day cookbook giveaway winner!

2012-01-06T11:04:00.000-05:00

The winner of the Artisan Pizza and Flat Bread in Five Minutes a Day is Jane!

Jane's comment (listed below) was randomly chosen using the Random Number Generator at RANDOM.ORG.

Artisan Pizza and Flatbread in Five Minutes a Day review and cookbook giveaway!

2011-12-31T00:15:00.000-05:00

The Artisan Pizza and Flatbread in Five Minutes a Day by Jeff Hertzberg, M.D., and Zoë François is the cookbook to own for pizza and bread lovers. It takes only five minutes to prepare the no-knead doughs for pizza crusts, sweet and savory tarts and flatbreads. Recipes using gluten-free, whole wheat and spelt are also included.

Bobby Flay's Bar Americain Cookbook Winner

2011-12-22T23:24:00.001-05:00

The winner of Bobby Flay's Bar American in the first Holiday Cookbook Giveaway is .........
Evelyne Budkewitsch of Cheap Ethnic Eatz.

Holiday Cookbook Giveaway - Bobby Flay's Bar Americain Cookbook

2011-12-14T23:39:00.001-05:00

Bobby Flay’s Bar Americain cookbook displays his passion for cooking in over 110 delicious recipes which reflect his Bar Americain restaurants’ flair for French bistro cuisine.

Maple Pecan Biscotti - First Annual Food Bloggers Cookie Swap

2011-12-12T14:53:00.001-05:00

My holiday baking began this year by participating in the 1st Annual Great Food Blogger Cookie Swap, hosted by Lindsay of Love and Olive Oil and Julie of The Little Kitchen in the Cookie
Swap at Food Bloggers of Canada. Each participant

Favourite Holiday Desserts

2011-12-10T12:07:00.000-05:00

This time of year is all about mixing batters, cutting, rolling, and shaping dough to bake delicious homemade cookies and desserts for the holidays. While the kitchen is filled with the sweet scent of baking, cookies are carefully packaged to ship to far away relatives and friends, stashed away for holiday cookie platters or to partake at cookie swaps.
Read more »

Holiday Cookbook Giveaways!

2011-12-09T15:30:00.000-05:00

In the spirit of the holiday season, My Cookbook Addiction will be posting a different cookbook giveaway throughout the months of December 2011 and January 2012.

Cookbooks and more cookbooks.....

I live in cookbook bliss - my cookbook collection has extended from the bookshelves in the family room to bookshelves in my home office. There are stacks of cookbooks on my desk to be reviewed and always one or two on my night table to browse through when I go to bed. The only time a cookbook is in my kitchen is when I am trying out recipes as there is no space in my kitchen to accommodate a dedicated cookbook bookshelf. I still don't how I missed that glitch in our kitchen renovation plans.

Most cookbook reviews I write are from cookbooks kindly sent to me from the publishers who are unknowingly encouraging my cookbook addiction. For this, I thank them all.

Don't miss the first Holiday Cookbook Giveaway on Wednesday, December 14th!

Boston Cream Cake Recipe by Lidia Bastianich

2011-11-19T23:50:00.000-05:00

Boston Cream Cakes

Boston Cream Cake is one of more than 175 wonderful recipes from the Lidia's Italy in America cookbook by Lidia Matticchio Bastianich and Tanya Bastianich Manuali.

Lidia's new cookbook chronicles her journey across the United States to visit Italian communities to experience the cuisine and traditions still being honoured from their ancestors but with an American twist. The recipes and the stories may differ from one Italian community to another, but the food is always prepared with love and the stories told from the heart.

I was inspired to make these divine Boston cream cakes by watching Lidia's public television cooking series, 'Lidia's Italy in America'. I love the taste of the delectable flavours of the cake, pastry cream and chocolate glaze.

Then I bought the book.

Boston Cream Cake Recipe by Lidia Bastianich

"Boston cream cakes do not sound Italian, but this recipe was given to me by Italians. At Scialo Brothers Bakery in Rhode Island, we found trays upon trays of little chocolate- covered spheres. I thought they were some version of a cassata (a Sicilian domelike cake stuffed with ricotta cream), but instead they were individual Boston cream pies. The French chef Sanzian, who worked at the Parker House Hotel (now the Omni Parker House) in Boston is credited with having invented the Boston cream pie. Italian or not, these were delicious."

Makes 12

For The Pastry Cream

1⁄2 cup sugar
4 teaspoons cornstarch
Pinch kosher salt
2 cups milk
2 large eggs

For The Cakes

1 1⁄2 cups all-purpose flour
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄8 teaspoon kosher salt
6 tablespoons unsalted butter, softened
3⁄4 cup sugar
2 large eggs
1 tablespoon extra-virgin olive oil
1 teaspoon vanilla extract
1 tablespoon orange zest
3⁄4 cup freshly squeezed orange juice

For The Glaze

2⁄3 cup light corn syrup
2 tablespoons dark rum
Pinch kosher salt
8 ounces semisweet chocolate, finely chopped

Make the pastry cream:

Whisk together the sugar, cornstarch, and salt in a medium pot. While whisking, pour in the milk. Set the pot over medium- low heat, and heat the mixture to just below boiling.
Meanwhile, whisk the eggs in a large bowl. Remove the pot from heat, and pour the milk slowly into the eggs, whisking constantly, to temper the eggs.
Pour the mixture back into the saucepan, and stir constantly over medium- low heat until the mixture thickens and just begins to simmer. Immediately scrape the mixture into a clean bowl. Let it cool slightly, then cover the surface of the pastry cream with plastic wrap.
Refrigerate several hours or overnight, until chilled and thickened.

Make the cakes:

Preheat the oven to 350 degrees F.

Line a twelve-unit cupcake pan with paper liners.

Sift together the flour, baking powder, baking soda, and salt onto a piece of parchment.
Cream the butter and sugar in a mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes.
Crack in the eggs, one at a time, mixing well between additions.
Stir in the olive oil, vanilla, and zest. Beat on high speed for 2 minutes, to lighten and smooth the batter.
Mix in the flour in three additions on low speed, alternating with the orange juice, beginning and ending with the flour.
Once everything has been added, beat the batter on high speed for about 20 seconds.
Divide the batter evenly among the cupcake liners.
Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 to 25 minutes.
Remove the cupcakes from pan, and cool completely on a wire rack.

Make the glaze:

Combine the corn syrup, rum, salt, and 2 tablespoons water in a small pot.
Bring to a boil, and simmer until slightly thickened, about 2 minutes.
Put the chopped chocolate in a heat- proof bowl, and pour the syrup over the chocolate.
Stir until the glaze is smooth and shiny and all of the chocolate is melted
Let cool until thickened and just warm to the touch.

To assemble the cakes:

Remove the cupcake liners from the cakes.
Split the cakes at the base of the cap with a serrated knife.

To finish:

Invert one cake, and place the cake cap on a plate, cut side up.
Spoon the pastry cream onto the cake top, then top with inverted cake bottom, like an upside-down mushroom.
Spoon the hot chocolate glaze onto the base facing you, letting the glaze run down the sides of the cake, spooning on more if necessary.
Repeat with the remaining filled cakes.

Lidia's Italy in America

Excerpted from Lidia's Italy in America by Lidia Bastianich. Copyright © 2011 by Lidia Bastianich. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Pumpkin Bread Pudding Recipe from Bobby Flay's Americain Cookbook

2011-10-08T14:09:00.000-04:00

The menu is all set for Thanskgiving dinner; butternut squash soup, turkey, stuffing, cranberry sauce, roasted potatoes, steamed brussel sprouts, mixed greens salad, but what about dessert? There is such a selection of Thanksgiving desserts to choose from! I thought of making the traditional pumpkin or pecan pie or maybe tarts, but finally I decided to make this fabulous Pumpkin Bread Pudding topped with a Spicy Apple Sauce, recipes from Bobby Flay's Bar Americain Cookbook.

Pumpkin Bread Pudding Recipe

From Bobby Flay’s Bar Americain Cookbook

"This fantastic dessert is perfect for the cool months of late fall and winter. Cubes of tender pumpkin bread are baked in a rich custard laced with bourbon and maple syrup. Crisp apple cider is the base of a buttery caramel sauce spiced with fresh ginger, cinnamon, nutmeg, and star anise. Forget about serving the same-old pumpkin pie at Thanksgiving and put this out instead for a new twist on two old classics. The recipe includes directions for making your own pumpkin bread to use in the pudding, but you can of course also use a loaf of pumpkin bread from your favorite bakery. Brioche or cinnamon-raisin bread would also work perfectly."

Serves 8.

8 cups 1⁄2-inch cubed Pumpkin Bread or other bread
unsalted butter for the pan
2 cups heavy cream
1 cup whole milk
1 vanilla bean, split and seeds scraped
6 large egg yolks 1⁄2 cup sugar
3 tablespoons pure maple syrup
1 cup canned pumpkin puree, not flavored pie filling
2 tablespoons bourbon
Freshly whipped cream, for serving
Spicy Caramel Apple Sauce
Shelled pumpkin seeds (optional), for garnish

1. Preheat the oven to 325°F. Butter a 10-inch glass baking dish.

2. Spread the bread cubes on a large baking sheet and bake in the oven, turning once, until lightly toasted, about 15 minutes. Let cool.

3. Combine the cream, milk, and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.

4. Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined. Discard the vanilla bean and whisk in the bourbon.

5. Scatter the pumpkin bread cubes in the prepared baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.

6. Place the dish in a larger roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour. Remove from the oven and the water bath and cool on a wire rack for at least 30 minutes before serving.

7. Serve the warm bread pudding topped with whipped cream and drizzled with spicy caramel apple sauce. Sprinkle with pumpkin seeds if desired.

Excerpted from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson Copyright © 2011 by Boy Meets Grill, Inc. Photographs Copyright © 2011 by Ben Fink. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved.

Which dessert will you be baking for Thanksgiving?

Happy Canadian Thanksgiving!