Creamy Caramelized Onions on Sweet Potato Scones

Chocolate Panna Cotta with Nougatine

1 1/2 cups heavy cream
1 1/4 teaspoons plain gelatin
1/4 cup marscarpone cheese
2 tbsp sugar
Pinch salt
2 ounces semisweet chocolate, finely chopped


Coat four 5 ounce ramekins or 6 ounce custard cups lightly with flavourless oil.

Pour 1/4 cup of the cream into a small heatproof bowl, sprinkle the gelatin over it, and let stand for about 10 minutes, or until softened. Place the bowl in a larger bowl of hot water and stir gelatin until dissolved.

Bring the remaining 1 1/4 cups of cream, the marscarpone, sugar, and salt just to a boil in a medium saucepan over medium heat. Remove the pan from the heat, add the chocolate, and whisk until of a smooth consistency.

Add the gelatin mixture to the chocolate mixture and stir until well blended. Pour through a fine strainer into a 4 cup glass measure or a bowl with a pour spout. Divide the mixture evenly among the ramekins, and let cool to rom temperature.

Refrigerate the panna cotta, loosely covered, until set and thoroughly chilled, at least 3 hours, or up to 1 day.

To serve, dip the ramekins one at a time into a bowl of hot water for about 5 seconds, then run a table knife around the edges of the custard and invert onto a chilled serving plate.


Milk Chocolate and Caramel Tart

Preparation time: 40 minutes
Baking Time: 30 minutes
Refrigeration time: 1 hour
One 9-inch(24-cm) square pan; 1 10-inch (26-cm) round baking pan

Ingredients:
½ lb (250 g) chocolate shortbread pastry (see recipe below)
1 ½ cups (300 g) granulated sugar
1 cup (250 g) heavy cream (30-40 percent butterfat) or crème fraiche
¼ cup (50 g) butter
2 whole eggs
1 egg yolk
2 ½ tablespoons (15 g) flour
1 ¼ cups (300 g) whipping cream
½ lb (250 g) milk chocolate

1. Preheat oven to 325 °F (160 °C).

2. Line the baking pan with the chocolate shortbread pastry and bake blind for 15 minutes.

3. In a saucepan, caramelize 1 cup (200 g) granulated sugar using the dry method until it turns a golden caramel color. Incorporate the heavy cream or crème fraiche and then add butter. Mix thoroughly. Set aside to cool.

4. In a mixing bowl, beat the whole eggs with the extra egg yolk, then incorporate the flour.

5. Pour this into the cream-caramel mixture and mix thoroughly.

6. Spread it out in the tart shell and bake for 15 minutes. Remove from oven and allow to cool.

7. Prepare the milk chocolate mousse: beat the whipping cream until stiff. Melt the milk chocolate in the microwave or in a bain-marie, and fold it gently into the whipped cream.

8. Pour the chocolate mousse over the cooled caramel mixture, smoothing it with a spatula. Chill for one hour in the refrigerator.

To decorate: melt ½ cup (100g) granulated sugar in a saucepan until it reaches an amber color. Pour it onto waxed paper laid out on a flat surface. Leave to cool. Break it into small fragments and stick them lightly into the top of the tart.

Chocolate Shortbread Pastry

Preparation time: 10 minutes
Refrigeration :overnight
To make 3 tarts, 9 ½ inches (24 cm) square
or 10 inches (26 cm round)

Ingredients:
1 cup (250g ) unsalted butter, softened
1 cup plus 2 tablespoons (150 g) confectioners’ sugar
½ cup (50 g) ground hazelnuts
2 level teaspoons (5 g) ground cinnamon
2 eggs
4 ½ cups (400 g) cake flour
2 ½ teaspoons (10 g) baking powder
1 ½ tablespoons (10 g) cocoa powder

A day ahead:

1. In a mixing bowl of a food processor, cream the butter.

2. Add the confectioners’ sugar, the ground hazelnuts, and the cinnamon, and mix together

3. Add the eggs, one by one, mixing constantly

4. Sift in the flour, the baking powder, and the cocoa powder, and mix well.

5. Form a ball with the dough, cover in plastic wrap, and chill overnight.


Butter Tart Squares
from "A Century of Canadian Homecooking" by Carole Ferguson and Margaret Fraser

Base:
1/2 cup butter
1/4 cup sugar
1 cup flour

Topping:
2 eggs, beaten
1 cup packed brown sugar
2 tbsp melted butter
2 tbsp flour
1/2 tsp baking powder
1 tsp vanilla
1 cup raisins

1. For base: cream butter with sugar and blend in flour until crumbly. Press into the bottom of a 8" square baking dish. Bake at 350F for 10 to 15 minutes or until lightly browned.

2. For topping: Combine all ingredients and spread over base. Bake and additional 30 minutes.

3. Cool in pan and cut into 16 squares.

I got this recipe from Chef Jules over at Gourmet a Go Go.

Chocolate Mocha Mousse Filled Cupcakes

1 1/2 cups flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 eggs
1 3/4 cups sugar
1/2 cup vegetable oil
1 tsp vanilla
1 1/4 cups strong brewed coffee, cooled

Filling:
1/3 cup semisweet chocolate chips
1 tbsp strong brewed coffee
3/4 cup heavy cream
1 tbsp icing sugar

Glaze:
2/3 cup heavy cream
1 cup semisweet chocolate chips

1. Preheat oven to 350F and line or grease two 12 cup muffin tins.

2. Sift together the flour, cocoa, baking powder, baking soda and salt. In another bowl beat together the eggs, sugar, oil and vanilla until creamy. Add flour mixture to wet ingredients beating just until incorporated. Mix in coffee until smooth (don't overmix).

3. Fill 18 of the muffin tins with batter. Bake at 350F for 22-24 minutes, until tester comes out clean. Let cupcakes cool completely on racks.

4. For filling: combine chocolate chips and coffee in a double boiler. Stir until melted. Let cool slightly.

5. In a large bowl, whip the cream until soft peaks form. Beat in the melted chocolate just until incorporated.

6. Cut a 3/4" cone out of the bottom of a cupcake. (note: I did this for the first few, and then for the rest, I cut the cone from the top. It will be covered with icing anyway). Cut the tip off the cone and discard (i.e. make you husband eat them all).

7. Fill each cupcake with filling and replace the reserved cones. Chill.

8. Make Glaze: In a double boiler heat cream until just starting to simmer. Add chocolate chips and stir until melted. Dip each cupcake into the chocolate. Chill until ready to serve.

DONNA HAY'S BASIC SORBET with variations

• 3/4 cup 150g caster (superfine) sugar
• 1 cup 240ml water
• fruit puree of your choice (see below)

1. To make the basic syrup, place the sugar and water in a saucepan over a low heat and stir without boiling until sugar is dissolved.
2. Increase the heat and bring to the boil for one minute. Set aside to cool. While the syrup is cooling, prepare one of the fruit variations below.
3. Combine the fruit puree and sugar syrup, place in an ice-cream maker and follow the manufacturer's instructions or the instructions below for a thick and scoopable sorbet. If you don't have an ice-cream maker, place the fruit and syrup mixture in a metal bowl or cake tin, cover and freeze for an hour or until just beginning to set at the edge. Beat with an electric hand whisk and return to the freezer. Repeat three times at hourly intervals or until the sorbet is thick and smooth.

Variations:

1. For a Raspberry Sorbet, add 1 3/4 cup strained raspberry puree (700g fresh or frozen raspberries) and 1/4 cup (60 ml) lime juice to the cooled basic sorbet syrup and continue with step 3.
2. For a Peach Sorbet, combine 2 1/2 cups strained peach puree (6 peaches or 900g chopped peach flesh) and 1/3 cup (80ml) lemon juice to the cooled basic sorbet syrup and continue with step 3.
3. For a Mango Sorbet, combine 2 1/2 cups mango puree (4 x 400g mangoes or 950g chopped mango flesh) and 1/2 cup (120ml) lime juice to the cooled basic sorbet syrup and continue with step 3.
4. For a Strawberry Sorbet, add 2 1/2 cups strained strawberry puree (850g fresh strawberries) and 1/2 cup (120ml) lime juice to the cooled basic sorbet syrup and continue with step 3.

Thai Curry Noodles Winter 2007 By: Marilyn Bentz Crowley This meal-in-a-bowl is head-clearing with bold tastes that transcend congestion. Most ingredients can easily be purchased at an Asian market; however, seek out Arvinda's or Sharwood brands of Indian curry masala or powder for remarkable depth of flavour. The shrimp can be replaced with chicken or white fish. Beware, as red or green curry paste is searingly hot! 8 oz (250 g) rice stick noodles 1 tbsp (15 mL) peanut or canola oil 1 onion, thinly sliced 3 cloves garlic, minced 1 to 3 tsp (5 to 15 mL) red or green curry paste 2 tsp (10 mL) curry masala or powder ½ tsp (2 mL) turmeric 1 tbsp (15 mL) freshly grated ginger or 1 tsp (5 mL) dried ½ Thai bird pepper or 1 jalapeño, seeded and minced 2½ cups (625 mL) fish or chicken stock or broth 1 cup (250 mL) unsweetened coconut milk 1 tsp (5 mL) granulated sugar 1 carrot, julienned 1 sweet red pepper, julienned 1½ cups (375 mL) shredded cabbage 12 oz (375 g) raw shrimp, peeled ¼ lb (125 g) snow or sugar-snap peas, sliced 3 tbsp (45 mL) fish sauce 2 tsp (10 mL) freshly squeezed lime juice 2 green onions, thinly sliced 1 lime, cut into wedges ½ cup (125 mL) each of chopped fresh coriander and roasted peanuts 1. Place noodles in a heatproof bowl. Pour in boiling water to cover generously. Soak noodles for 10 minutes or until needed; then drain. 2. Heat oil in a large saucepan over medium heat. When hot, add onion and garlic. Cook, stirring frequently, for 5 minutes or until softened. Stir in curry paste, curry powder, turmeric, ginger and minced hot pepper; cook 1 minute. Stir in stock, coconut milk and sugar; bring to a boil, stirring frequently. Add carrot, red pepper and cabbage; simmer 5 minutes, covered. Stir in shrimp and peas; heat until hot. Stir in fish sauce and lime juice. 3. Place some noodles in warmed soup bowls; ladle in soup. Garnish with green onions and a wedge of lime. Pass coriander and peanuts to add to personal taste.

Thai Shrimp Curry Autumn 2006 By: Lucy Waverman Thai red curry is a bit milder than the green. Combined with lots of aromatic herbs and shrimps, this curry is fragrant and well balanced with sweetness and heat - a crowd pleaser. If you make the sauce base ahead of time, it will keep refrigerated for a week. If it is too thick to poach the shrimp, add some water to thin it down. One 400 mL can coconut milk 1 tbsp (15 mL) red curry paste 1 cup (250 mL) chopped red onion 1 cup (250 mL) chopped canned tomatoes 2 tbsp (25 mL) fish sauce 1 tsp (5 mL) grated lime rind 1 tsp (5 mL) sugar 1 lb (500 g) shrimps, shelled ¼ cup (50 mL) fresh basil, chopped 2 tbsp (25 mL) chopped fresh coriander 1 tbsp (15 mL) lime juice Salt and freshly ground pepper 1. Place coconut milk in a skillet and bring to boil. Boil for 8 to 10 minutes or until thick enough to coat a spoon. Stir in curry paste and continue to simmer until curry paste is fragrant, about 2 minutes. Add onion and simmer for 2 minutes. Add tomatoes, fish sauce, grated lime rind and sugar. Simmer for 15 minutes or until sauce is slightly thickened and fragrant. 2. Stir in shrimps. Simmer shrimps in sauce for 3 to 4 minutes or until pink and curled. Stir in basil, coriander and lime juice. Taste for seasoning, adding salt, pepper or lime juice as needed. Serve on a shallow platter with rice.

Creamy Caramelized Onions on Sweet Potato Scones Holiday 2000 By: Lucy Waverman The creamy, rich onions can be served as a side dish with roasts but star as a nibble atop the scones. Or, serve the scones with sausages for breakfast. Serve warm or cold. May be made a day in advance. Store refrigerated. Scones 1 large sweet potato, about 1 lb (500 g) 1 tbsp (15 mL) olive oil Salt and freshly ground pepper 1 cup (250 mL) flour 1/2 tsp (2 mL) chopped fresh rosemary or a pinch dried 1 tbsp (15 mL) melted butter Vegetable oil, for frying Caramelized Onions 1 tbsp (15 mL) olive oil 2 tbsp (25 mL) butter 6 cups (1.5 L) thinly sliced Spanish or sweet onions 1 tbsp (15 mL) granulated sugar Salt and freshly ground pepper 2 tbsp (25 mL) sherry vinegar 1/2 cup (125 mL) chicken stock 1/2 cup (125 mL) whipping cream 20 sage leaves, slivered 1. Preheat oven to 400°F (200°C). Brush potato with oil and seasonings. Roast for 40 to 50 minutes or until potato is soft. Cool, peel and mash potato. 2. Measure out 1 cup (250 mL) potato into bowl. Combine with flour, rosemary, butter, salt and pepper to form a soft dough. 3. On a floured board, roll dough out to 1/4-inch (5-mm) thick. Using a 2-inch (5-cm) round cutter, cut out scones. Reroll leftover pastry. Brush oil on non-stick skillet over medium-low heat. Cook scones in batches for about 2 minutes per side or until flecked with brown and cooked in the centre. Drain on paper towels. Serve hot or at room temperature. 4. For onions, heat oil and butter on medium heat until butter sizzles. Add onions and sauté for 3 minutes or until onions start to soften. 5. Sprinkle in sugar, salt and pepper, reduce heat to medium-low and continue to cook, stirring occasionally until onions turn golden brown, about 20 minutes. 6. Stir in vinegar, stock and whipping cream. Raise heat and reduce until onions become a thick mass, about 4 minutes. Stir in sage. Season to taste. Cool. 7. Top the scones with caramelized onions. Makes about 2 cups (500 mL) mixture, enough for 32 scones

Key Lime Chocolate Tarts

Key Lime Chocolate Tarts

Roll out six 4-inch tart shells (made from the Pâte Sucrée au Chocolat recipe below) line with foil and weight with beans. Bake until 3/4 done, about 10 minutes for small tarts; 12-15 minutes for larger tarts. While they are baking whisk together:

2 eggs

1 egg yolk

3/4 cup + 2 tbsp sugar

3 tbsp key lime juice

1/2 tsp baking powder

1/4 tsp salt

Fill each tart shell almost to the brim. Bake in 300 degree oven for about 20 minutes or until the filling is no longer liquid. Sprinkle the top with toasted coconut, if desired.

Yields 6 tarts.

Pâte Sucrée au Chocolat

10 tbsp butter

3/4 cup icing sugar

1 tbsp granulated sugar

1 egg yolk

1 3/4 cups pastry flour

1/2 cup cocoa

pinch salt

Place butter in bowl of electric mixer fitted with the paddle attachment. Add both sugars and toss to coat the butter. On low speed, mix the butter and sugars together until well incorporated. Scrape the bottom of the bowl. Add the egg yolk on low speed, and scrape bowl again.

Whisk the flour, cocoa and salt together. Add to the butter mixture and blend until the dough just comes together. It may be a bit sticky. Press into a flat disc and wrap in plastic. Refrigerate for at least 30 minutes before using.

If freezing for later use, wrap in plastic and then foil.

Lightly flour your work surface. Remove dough from the fridge about 15 minutes before you want to roll it.