I have quick breads on the brain lately, so I made this currant loaf. It has lots and lots of currants, plus orange rind and citron peel. It turned out nicely—this photo doesn’t really do it justice. This is what I am having for breakfast tomorrow.
I mentioned previously that June was butter tart month in Ontario. I made a valiant effort to eat butter tarts at the beginning of the month (five days straight!) but didn’t manage to have one every day. However, I did manage to celebrate the end of June with a bang.
Toronto had an event called the Great Canadian Butter Tart Bake-Off at the end of June. It featured six pastry chefs each baking and serving a different style of butter tart. Since we can’t enjoy regular butter tarts, my sister decided we would have a butter tart bake-off of our own.
We made two types: one with chocolate pastry and chocolate drizzled on top and one made using maple syrup in the filling. The bake-off was extremely successful. We got to be both competitors and judges. My sister declared that both types of tarts won—the maple syrup won the classic category, while the chocolate version won the specialty category. I think this might be something we have to do every year.
I am currently developing a recipe for breakfast cheesecake. I know that you can eat any cheesecake for breakfast, but this one is a simple, no-fuss, no-crust cheesecake that’s baked in a bain-marie and scooped into a bowl like custard or pudding. A girl has to eat something for breakfast, right?
Apparently, June is Butter Tart month in Ontario. I don’t know many details about this. For instance, is this the inaugural Butter Tart Month? Will every June from now on be Butter Tart Month? Or is this simply a one-off promotion? However, I am lucky enough to live in a house where there are lots of gluten-free butter tarts. I have managed to eat butter tarts, in some form, every day of June so far (yes, I know it has only been three days). I don’t know how long I can actually keep it up, but I am willing to try. Today, I had two butter tarts for breakfast. Delicious.
Update, June 5, 2014: I have heard back from the Ontario Culinary Tourism Alliance. It has dubbed June Butter Tart Month in Ontario in an effort to promote the various butter tart experiences available in the province—such as Wellington County’s Butter Tart Trail. OCTA is working on making June officially Butter Tart Month in the future. I can’t help but applaud its efforts.
You can read more about various ways you can celebrate the butter tart here, but the site only has last year’s information.
My niece is brilliant. She came up with an incredibly delicious idea this week. As part of a meal, we had bacon-wrapped scallops. But they were scallops with double plus bacon, really. First, she fried a slice of bacon for each scallop. Then, she cooked the scallops gently in bacon fat. Next, I fried chopped garlic in bacon fat—I chopped five large cloves for 10 scallops. She assembled them, wrapping each scallop in bacon and carefully distributing the garlic over the scallops. This photo does not do them justice at all.* The result was pure bliss.
*(I guess that means we will be forced to make them again so I can get a better photo…)
Poutine is a staple of French-Canadian cuisine. It’s simple but extremely tasty.
A few years ago, I went with my sister and my niece to a concert put on by Ron Cahute and Jane Lapko, the creators of these educational French songs. They performed their Poutine song, which goes like this:
Poutine, let’s start with the french fries,
Poutine, add the cheese and the gravy!
Poutine is my favourite thing,
It’s fries with an attitude!
Poutine is easy to make at home. You can use cheese curds or (if you don’t mind the wrath of poutine traditionalists) any cheese you like. I like a blend of mozzarella and old cheddar. I make my own gravy (with gluten-free beef broth and potato starch) and I bake my french fries until they are extra crispy.
To make it, you just need to make or reheat some gravy, prepare your chosen cheese and bake some fries. Then, all you do is layer your cheese curds or grated cheese on top of the fries and ladle gravy on top. Et voilà! The heat from the fries and gravy will melt the cheese, creating an ooey-gooey, delicious mess, all ready for you to dig in. Miam miam!
Poutine is a Québécois dish that combines french fries, cheese and gravy.
One of my sisters made me this fabulous cake from Martha Stewart for my birthday. It was absolutely amazing.
She made it using three boxes of Betty Crocker gluten-free chocolate cake mix. Other than that, she followed the recipe. It was truly decadent.
And the best part? We celebrated my birthday a day early and I took leftovers home. That meant that on my actual birthday I got to eat this cake for breakfast. That’s a pretty good way to start the year.
This dessert features six layers of chocolate cake, a ganache topping and a salted caramel filling.
I have had broccoli salad on the brain lately. My mother had made one, which was delicious, but quite different from the one I’m posting here. Hers was made with feta, raisins and a yogurt dressing. After I ate some, I started thinking about THIS broccoli salad…
I fell in love with these breads long before I stopped eating gluten. I love how simple they are to make. And I love their chewy texture.
I have made versions of them for brunches and they are always a crowd pleaser. And they are so fast to make. The most time-consuming part of the recipe is putting the batter into the muffin tins. The batter can be made ahead and kept in the fridge for up to a week.
The original recipe is for Brazilian-style cheese breads and uses queso fresco. Since I’m not trying to replicate a traditional pão de queijo, I use a variety of other cheeses.
I have made these with feta, Parmesan, chèvre and cheddar. Each type is delicious, but the cheddar are my favourite. They are good eaten both warm and cold, but, let me warn you, they are so addictive that if you start eating them warm, you might find you don’t have any left to find out exactly how they taste at room temperature.