Wednesday, December 13, 2017

Tourtière Turnovers

These are miniature versions of the savoury meat pie from Quebec that is traditionally served on Christmas Eve. This variation was made with ground pork filling seasoned with savory, thyme, cinnamon and cloves and baked in flaky puff pastry.
The minced meat was first slowly simmered with aromatics, herbs and spices then combined with mashed potatoes. The filling was very moist and flavourful as a result.
The recipe makes 48 cocktail portions but I made 16 turnovers, more of a snack or light lunch size. Tomato relish is the recommended accompaniment; I served them with a broccoli slaw that had the same sweet and sour flavours that helped cut the richness of the pastry. They were delicious hot or cold. 

Both recipes are from the book I'm cooking from this month, A Taste of Canada by Rose Murray. The recipe for Tourtière Turnovers is on page 16 and can also be found here. The recipe for Broccoli Slaw is on page 169.

 
I'm linking this post to Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.

Tuesday, December 12, 2017

Cocoa Linzer Cookies - Tuesdays with Dorie

Our Tuesdays with Dorie choices from Baking Chez Moi were quite festive this month. I started with the Linzer cookies, chocolate spice cookies sandwiched together with either chocolate or jam filling.
I filled them with whipped chocolate ganache left over from another project and between that and the cocoa powder and cocoa nibs in the cookies, the chocolate flavour was quite intense. I think I would have liked a fruity jam filling to balance things out but these chocolate-y cookies definitely had their fans and were gone in no time at all.

Wednesday, December 6, 2017

Cranberry Walnut Loaf

The book I'm using this month is Rose Murray's A Taste of Canada, filled with recipes both traditional and modern, and representative of the cultural diversity of the country. I've cooked quite a lot from it already but it keeps drawing me back to try more so this month I'm focusing on food for the festive season.

One of my favourites from the book is the Apricot-Almond Bread, a lovely, almond-scented tea loaf with a moist, fine crumb. I made the Cranberry Walnut variation this time, that was just as moist and delicious as the original.
The fresh cranberries provided pops of vibrant colour and bursts of fresh flavour, the toasted walnuts added a nutty crunch, and the thin lemon glaze that was absorbed by the warm cake added extra brightness and a glossy finish.
It would be a perfect Christmas morning treat but also a wonderful cake to gift to family and friends.

This recipe for Cranberry Walnut Loaf is on page 55 of the book.

 
I'm linking this post to Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.

Tuesday, November 28, 2017

Desert Roses - Tuesday with Dorie

Very little effort (and no candy thermometer - yay!) was required in producing these little candy treats made with cornflakes, toasted nuts and dried fruit bound with rich chocolate.
I used only cherries and sliced almonds and followed the bonne idée and made half a batch with white chocolate. They were incredibly easy to make and so very good; everyone loved them.

This is the 74th recipe the Tuesdays with Dorie baking group has made from Dorie Greenspan's book Baking Chez Moi which means we've passed the half-way mark (we actually did that with the previous recipe but I only just realized it)...only 71 recipes to go!

Visit here to see what everyone else made this week.