An Appetizer to Welcome the New Year

There are so many reasons that I love to celebrate New Years Eve. One of them is that it doesn't require the preparation of a huge banquet meal like Christmas does! Of course I do love cooking, especially for my friends and family, but spending an entire day in the kitchen can be exhausting. Now, I would never dream of hosting a party and neglecting to serve food any kind. For New Years, I love to serve up tasty, creative appetizers that suit the mood of the party.
Champagne is an integral part of New Years celebrations, if you ask me. For this reason I like to prepare foods that compliment the champagne that I serve to my guests. My guests tend to enjoy sweeter champagnes over dryer types, so this year I'm going to prepare a delicious fruit-centered appetizer to play it up. (If you/your guests prefer a dry champagne, I recommend a seafood appetizer to compliment it - like smoked salmon!)

Berry Tartlets are delicious, elegant, and sure to please a crowd. Here's how I do it.

First, I'm going to come right out and admit that I don't usually make my own pie crusts for this. They can be purchased at your local grocery store and are relatively inexpensive. I prefer the smallest size so they are easiest to eat. Simply follow the directions on the package they come in. The recipe below makes about 12 tartlets.

Preheat oven to 400F
Lightly coat twelve 2.5 inch muffin cups with cooking spray

INGREDIENTS
2 tbsp granulated sugar
1 tbsp cornstarch
12 ounces of mixed berries (fresh or frozen)
1 tbsp lemon juice
1/3 cup whipping cream
1/3 cup lemon curd
1 tsp granulated sugar
1/4 tsp vanilla extract

METHOD
- In medium bowl combine the 2 Tablespoons sugar and cornstarch
- Stir into mixed berries along with the lemon juice (you don't need to thaw berries if they are frozen - it will mix well as you stir) 
- Spoon filling into pastry shells in muffin cups
- Bake for about 20 minutes or until the pastry is deep golden brown. Let cool for 5 minutes. 
- Carefully remove tartlets from muffin cups and let cool completely
- In medium mixing bowl, combine whipping cream, lemon curd, the 1 teaspoon sugar, and vanilla. Beat with a wire whisk or with electric mixer until mixture mounds and is fluffy. Spoon a dollop onto each tartlet.


And you're done! I like to use some fresh sprigs of mint to garnish them, but presentation is up to you!

Winter outside - Summer in your dining room

Well folks, it has been snowing steadily for most of the day today and the wind is ice cold! As much as I am looking forward to the holidays, I can't help but reminisce fondly about the summer time on days like this one.

This got me thinking about what my favourite summer food - cucumbers! Personally I'm a huge fan of this particular vegetable and am occasionally teased by my family for trying to incorporate them into so many of my culinary creations. I admit this may have some truth to it, but they're available all year round and so delicious that I can't help myself!

Here is a tasty recipe for a cucumber-based side dish. Its especially good in the hot summer weather, but don't hesitate to enjoy it through the winter.

Cucumber Salad with Mint and Feta Cheese


INGREDIENTS

• 2 medium cucumbers (English work best because they have thin skins and few seeds)
• 1-1/2 cups crumbled feta cheese
• 1/2 cup chopped fresh mint leaves
• 1/2 cup extra virgin olive oil
• 1/4 cup lemon juice
• 1/4 teaspoon salt
• 1 teaspoon freshly ground black pepper

METHOD

- If you wish, you can start by peeling the skin off the cucumbers. I usually skip this step but some people prefer it without the skin.

- Cut off the ends of the cucumber and then slice in half length-wise. Then slice each half into thin pieces. This step is not set in stone. You may cut the cucumber really however you think you want it to be when you eat it. Just make sure your slices aren't too big or it will be more difficult (or perhaps just messy) to eat. Place your slices in a bowl large enough to toss the ingredients.

- Whisk together the olive oil, lemon juice salt and pepper. Add this mixture to the cucumbers, tossing while you pour. Then add your feta cheese - the finishing touch! Serve immediately.

This is an easy recipe to play around with, so get creative! Enjoy :)

Sorry - No ice cream and apple pie this year!

     Dessert is definitely one of my favourite things about the holidays. But year after year attending numerous Christmas dinners, I have begun to grow tired of the usual pie and ice cream for dessert. Don't get me wrong, I love apple, blueberry, pumpkin and just about any kind of pie! However, this year I decided to take a different route by serving up a Blueberry Yogurt Cake with Lemon Glaze. 
     This is a recipe that I had been holding onto for months, just waiting for a good excuse to try it out! I finally decided to make it as a test run for this year's family dinner, and every one who tried it loved it. 
     
You will need:
- 9x5 loaf pan


CAKE

1¼ cups flour, divided

¼ cup cornmeal

2 tsp. Baking powder

½ tsp. Salt

¾ cup light brown sugar

1/3 cup grape seed oil

2 tbsp Cointreau liqueur, optional

1 tsp vanilla extract

2 large eggs at room temperature

7 oz. Low fat Greek yogurt

2/3 cups fresh or frozen blueberries

GLAZE

3 tbsp lemon juice

2 tbsp light brown sugar

1 tbsp Cointreau liqueur, optional

Now that you have all your ingredients, let's get started!

- Preheat oven to 350F

- Grease and flour 9x5 loaf pan

To make the cake:

- Sift together 1 cup plus 3 tbsp flour, cornmeal, baking powder, and salt in bowl. Beat brown sugar, oil, Cointreau and vanilla in a separate bowl until smooth. Beat in eggs. Alternately add flour mixture and yogurt to egg mixture until combined.

- Toss in blueberries with remaining 1 tbsp flour and fold into batter. Pour into prepared pan, and bake 70 minutes, or until toothpick inserted into the centre comes out clean. Cool ten minutes.

To make the glaze:

- Whisk together all ingredients in a small bowl. If not using Cointreau, add 1 tsp water.

- Unmold cake and poke top all over with wooden skewer. Brush cake with glaze. Cool completely before serving

Simple right? I hope you enjoy this delicious dessert with the people who mean the most to you. Happy Holidays! 

Bon Appetit

Rekindle your love for breakfast

If you often find yourself skipping breakfast because of time constraints, this post is for you!
     We've all been told countless times that breakfast is the most important meal of the day. Well, it's true! The first meal of the day is what gives us energy and keeps our metabolisms high. Most people enjoy a big breakfast on weekends - bacon, eggs, toast, pancakes... but this is not realistic for many of us throughout the work week. Who has time to cook up a meal to sit down and eat every morning?
     Smoothies are a fast and delicious way to get your nutrition in the morning. Not only are they fast, but they are so versatile and a great way to get creative. The list of ingredients that can be put into a smoothie is virtually endless - there really is no wrong way to make it.
     Some basic components of smoothies are:
- fresh or frozen fruit (or vegetables)
- fruit juice
- milk or yogurt
- ice
     You can choose any combination of ingredients you want to try. Just combine everything in a blender and blend until your smoothie is thick, frothy and relatively smooth. There is no need to add sugar to your smoothie because the fruit is already naturally sweet! If you make a smoothie and want it to be sweeter, try adding some banana - they are great for sweetening without overpowering the other flavors you have chosen. You can also take this breakfast to go very easily.
     Over time, with experimentation you will discover your own favourite smoothie recipes. However, if you are looking for a place to start here are some of my favourites:

Something for any time - Blueberry Smoothie
- 1 pint of fresh blueberries (or 2 cups of frozen, slightly thawed)
- 1 cup of pineapple or orange juice
- 1 container (8oz.) of low fat vanilla yogurt
- about half of a large banana (to sweeten - this may vary by personal taste)
- makes 2 servings

Something more fun - Tropical Fruit Smoothie
- 1/2 mango
- 2 tbsp frozen pina coloda mix (non-alcoholic!)
- 1/2 banana
- about 4 strawberries (fresh or frozen)
- 6 ice cubes
- makes one serving

For the coffee lover - Banana Coffee Smoothie
- 2 small bananas (fresh or frozen)
- 1 1/2 cups low fat milk
- 1 (8oz.) container of coffee flavoured yogurt
- 1/4 tsp ground cinnamon
- dash of nutmeg

Again, I cannot encourage you enough to get creative with your smoothies. Try a wide range of ingredients with different nutritional benefits (ie. soy milk, protein powders, fibre) to customize your breakfast to your nutritional needs and find out what your favourite combinations are.

Featured Fall Dessert

Greetings food lovers! 
     Fall has come upon us so quickly, and that means lots of tasty treats to be had. The Canadian Thanksgiving has already come and gone but that's no reason to stop enjoying all that the season has to offer your appetite. 
     Pumpkin has long been a staple of fall foods. Pumpkins have many health benefits including a rich supply of vitamins, minerals, antioxidants and fiber. They are also a very versatile ingredient for making soups, baked goods, breads and other yummy recipes. 
     This fall, I decided to stray away from the usual toasted pumpkin seeds or plain old pumpkin pie and try something that puts a bit of a twist on tradition autumn desserts. I was so pleased with one particular recipe that I could not resist sharing it! Try this recipe for Pumpkin Cheesecake with a Walnut and Oreo crumb crust for your next special occasion, or just because you're in the mood to indulge:


Preheat oven to 350 F
You will need an 8 inch round springform pan


FOR THE CRUST you will need
3/4 cup Oreo crumbs (these can be found in the baking section of most grocery stores)
1/3 cup finely chopped walnuts
3 lbs butter, melted
- Combine ingredients and press into ungreased pan
- Bake for about 10 minutes, remove and let cool


FOR THE FILLING you will need
1 1/2 cups canned or fresh pumpkin puree
3 eggs
1/2 brown sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
2-3 (250g) packages of cream cheese
1/2 sugar
1 tbsp cornstarch
- Beat cream cheese and sugar together well
- Add eggs, 1 at a time, beating after each addition
- Mix in remaining ingredients
- Pour over crust 
- Fill an empty pie tray or oven-proof dish about 3/4 of the way with water. Place the on the rack below your cheesecake. (The steam from this will help the cake bake evenly and will keep it moist so it won't crack or split on the top)
- Bake for about 50 minutes or until set
Readiness can be determined by using an instant read thermometer - internal temperature should be 160 - 165 degrees F. Alternatively, a knife stuck into the middle of the cake should come out clean when finished baking. 
Your cheesecake should be chilled after baking, preferably overnight. Then, cut and enjoy!