Sweet Kugel – 2016

Sweet Kugel

Sweet Kugel

That time of year again.Two days before Christmas – making the sweet kugel for Christmas dinner at Marlene’s. Can’t make just one, my sister Donna loves this kugel so one for her (for her freezer); and one for a friend also in time for Christmas dinner.

I described in detail last year how I make it – Sweet Kugel – so I won’t go into the details again. If you want to learn how it’s done click on the link.

They’ve been in the oven about 20 minutes and already the apartment is smelling wonderful!

Advertisements

Death By Chocolate Brownies (Gluten Free!)

brownies

This is what they look like – VERY chocolatey and moist.

Here’s the recipe from Delicious Obsessions (click on recipe to see an enlarged image you can print):

brownie-recipe

Here’s how I make them:

In blender put: cut up banana, vanilla, 2 eggs, maple syrup and 3 tbsp of coconut (or almond) milk and blend thoroughly

In a medium size bowl: measure out the cocoa powder and baking soda (I use 1 tsp).

Add wet to dry and mix well. I add raisins, sometimes coconut, ground pecans. (You could also add candied ginger bits if you weren’t worried about cane sugar…)

Pour into a parchment lined 8×8 or 9×9 cake pan, bake for 25-30 minutes or until knife comes out clean.

This is important: let brownies cool for at least 10 minutes before removing from pan.

The brownies freeze well. I get 16 servings from one pan – they’re so rich that I quarter the brownies, then quarter them again.

I serve with Hagen Das Limoncello Gelato (which contains, of course, diary):

lemon-gelato

Yum! The tanginess of the lemon with the intense chocolate is very satisfying. You can even go further and splash some Bailey’s Irish Cream over the whole thing but then, of course you’re adding more sugar and diary! But who really cares, right?

The recipe (without the additions) can be gluten, dairy, and grain free!

Our Traditional Sweet Kugel

My mother used to make this dish to accompany a savoury meal – not just for Christmas, she made it on other holiday occasions. I make it only at Christmas if I’m asked to – otherwise I’d simply eat the whole thing myself….

I was asked a couple of weeks ago to make the sweet kugel for Christmas dinner. The dish used to be my youngest sister’s favourite, I asked if she wanted one for her freezer. So, I was making two. Last night a friend was discussing her modest Christmas dinner with her husband and her mother – I offered to make one for her, too.

Over the last few days I have been collecting the ingredients – this afternoon I made the kugels.  


It’s a tricky dough – flour, egg, water, small amount of oil, pinch of salt. It’s very stretchy and sticky. Once rolled out (on a heavily floured board) it gets covered with cranberry sauce, strawberry jam, sliced apples, raisins, a drizzle of vegetable oil, sprinkled with cinnamon and sugar. THEN you try rolling it (like a strudel – which is what this kugel sort of is). I flop the edges toward the centre, then finally get my hands underneath, turn it over, and drop it into an oiled round baking dish.

Small kugels like these bake for about an hour and a half at a 325 oven. If the top starts getting too dark, I cover them with foil.

I let them cool – while still a bit warm I removed them from the baking dish (if I put them in the fridge in the original dish everything sticks and it takes a long soak to clean things up.)

Ready to be put in an oven proof dish to reheat covered with foil for about 30 minutes and then served with the turkey!

Yum!

(I put a spoon in the one for my sister – it’s definitely good.)

Christmas Shortbread Bars

Can you believe it – I could not find a version of this recipe online. As well, as long as I’ve been making this recipe (I’ve been making it for 30 or more years – I only make it once a year at Christmas time and give 7/8 of it away), I’ve never taken a photo of the finished bars! So I’ve commandeered a couple of images to represent my Christmas Shortbread Bars but while mine kind of look like these, mine are WAAY better (I’ll add pictures when I make these in December, promise)!

IMG_8139_zps10b26850 White-Chocolate-Cherry-Pie-Shortbread-Bars4-150x150

The original recipe came from a box of Robin Hood Shortbread Mix (hasn’t been available for years) – with a recipe for a candied fruit topping. However I have a terrific shortbread recipe “Mrs. Cooke’s Shortbread” (which I got from a friend at least 40 years ago) which I thought would make a great base for the fruit mix. My fruit mix is rich and it’s all held together with one can of Eagle Brand Condensed Milk.

So here is the recipe:

Mrs. Cooke’s Shortbread

(I double this recipe when I make my shortbread bars because I need enough shortbread to cover a large cookie sheet)
Preheat oven 350° F

1/2 lb butter (at room temperature so you can cream it easily)
1/2 c white sugar (this year I will use coconut palm sugar which I’m sure will work as well since I’m avoiding white sugar entirely in my diet)
1 tsp vanilla extract (that’s real vanilla, please)
2 c. white all purpose flour

Cream butter, add sugar, vanilla, and last the flour; Mix well until you have a crumbly texture
Dump onto a large non-stick (or parchment lined or Silpat covered) cookie sheet
Press firmly, particularly at the edges
Pierce with a fork to allow the shortbread to expand uniformly
Bake for 15 minutes, then rotate cookie sheet 180° so the shortbread bakes evenly, then bake for another 15 minutes.
The shortbread won’t be quite fully baked but that’s how you want it because you’re going to continue baking after you add the candied fruit topping. Let the shortbread cool for 10-15 minutes before proceeding

Candied Fruit Topping

1 – 11/2 c shredded coconut (unsweetened if you have it)
1 c of mixed candied fruit (with some chopped cherries and citron)
1 c Thompson raisins (you can certainly use sultanas if you prefer them, or even currents)
1 c chopped pecans (you could use walnuts, almonds, hazelnuts chopped)
1/2 c dried cranberries
1 c bitter-sweet chocolate chips (can also use semi-sweet – the point is dark rather than milk chocolate)
1 can (room temperature) Eagle Brand Condensed Milk

Put all the topping ingredients into a large bowl, add the condensed milk and mix as well as you can – it’s a sticky mess but is it ever going to be good.

Spoon the fruit/condensed milk mixture onto the shortbread making sure you spread it evenly to cover the entire surface of the shortbread (try getting as close to the edges as you can – don’t want to waste any of this Christmas bar).

Bake 25-30 minutes at 350° – until the coconut begins to turn golden.

Cool on a rack, then cut into bars. I cut the entire concoction into 8 portions – which in turn can be cut into 12-16 bite-sized bars. This stuff is SOOO rich you don’t want to serve more (although you’ll want to eat more).

I make these Christmas bars about three-four weeks before Christmas. Slip each of the 8 portions into its own small ziploc plastic bag, store them in the fridge until I give them away.

Let me know how it goes if you decide to try them – they’ll be an instant favourite – trust me!

Christmas Cake 2015

IMG_5756 I’ve shared my Dark Fruit Cake recipe before — usually I make them around Canadian Thanksgiving which is in 10 days or so, but this year I started earlier because I’m travelling to Peru at the end of the month and November is too late for the cakes to age enough. So I started last week by adding 10 oz of dark rum to a large Tupperware bowl with a sealing lid, 2/3 full of candied fruit — by yesterday the fruit had soaked up all the rum and smelled wonderful. This afternoon I made the cakes. I’ve ended up with 5 half pound loaves, 7 one pound loaves, and 3 two pound loaves (and then I still have one two pound loaf in the fridge from 2014) — that’s more than enough for gifts this season! I have to admit I cut a very thin slice from one of the mid-sized cakes to make sure it passed quality control – lovely (even if I say so myself). They’re all now wrapped in wax paper, stored in the fridge in ziplock bags for when I will want to wrap them for Christmas giving.

Here’s the recipe [it’s a forgiving recipe – the amounts of fruit are approximate – I don’t measure, just guess]:

  • 2 lbs. mixed candied fruit (a mixture of regular and deluxe which includes pineapple and cherries)
  • 1 lb. red/green candied cherries
  • 1 lb. Thompson raisins
  • add whatever other candied fruit you like
  • 8 oz. dark rum
  • 1/2 lb. butter
  • 2 tsp. almond extract
  • 2 tsp. vanilla
  • 1 1/2 c. white sugar
  • 1 c packed brown sugar (this year I used coconut palm sugar – seems to have come out all right)
  • 6 eggs
  • 4 oz. bittersweet chocolate
  • 1/4 c. molasses
  • [a small jar of grape jelly, strawberry or apricot jam, or marmalade – these days I use marmalade; in fact this year I added the marmalade to the fruit when I soaked it and not in the wet ingredients]
  • 3 c. flour
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. cinnamon
  • 1 tsp. allspice
  • 1 tsp. ground nutmeg (fresh if possible)
  • 1/2 tsp. ginger
  • 1/2 tsp. cloves
  1. Soak candied fruit and raisins in rum for 3-4 days before making the cakes. Add rum to the fruit, cover bowl with plastic wrap and stir occasionally to make sure rum is absorbed by the fruit (Add the marmalade at this stage).
  2. Preheat oven — 275° F
  3. Prepare loaf pans (4-5 two pound pans) by wiping with butter and sprinkling with flour. [I often use aluminum loaf pans and discard them afterwards or I line conventional loaf pans with parchment — that works very well]
  4. Transfer fruit to a very large mixing container [I use my lobster pot to mix these cakes because I double the recipe and with all the fruit and batter, it’s a large amount of stuff!]
  5. In a second large mixing bowl, cream butter until soft. Add almond extract and vanilla and incorporate.
  6. Add sugar and cream until well blended. Add eggs one at a time beating well until incorporated into mixture.
  7. Add molasses.
  8. Melt chocolate [I use my microwave oven for this] and add.
  9. [Add jam or jelly or marmalade if you’re using it and haven’t added it to the candied fruit to soak]
  10. In a separate large bowl mix flour, baking soda, baking powder, spices.
  11. Add about half of this mixture to the candied fruit and mix well.
  12. Add remaining flower mixture to fruit and mix.
  13. Add butter and egg mixture to fruit and mix well.
  14. Fill loaf pans about 3/4 full. [The cakes rise and will spill over into the oven if the pans are too full; I put the loaf pans on a cookie sheet to catch any spill over — I’ve had to clean the oven more than once so I don’t take chances any more]
  15. Place pans in middle of oven.
  16. Bake slowly. Test with a skewer. Cakes are done when the skewer comes out clean. [Takes anywhere from about 1 1/2 to 3 hours]
  17. Remove cakes from oven. Place on a rack to cool.
  18. Once they’re completely cool, remove the cakes from the pans [peel away parchment if you’ve used it].
  19. Wrap each cake in waxed paper. Put each into a ziplock bag and refrigerate for at least a month before using.

Depending on the amount of fruit you use, this recipe makes between 4 – 6 two pound cakes. [Since I double the recipe, I generally get 6 2-lb cakes and 10 small (~1/2-lb) cakes]

If you enjoy a tasty dark fruit cake, do try this one.

Chocolate Zucchini Bread

I have company coming to “tea” tomorrow afternoon and I was looking for something to serve them that I could eat (gluten, cane sugar, dairy free). Came across this recipe on Pinterest:

http://elanaspantry.com/paleo-chocolate-zucchini-bread/

paleo-chocolate-zucchini-bread-recipeI just gave it a try (should have taken a photo but didn’t before I cut the loaf and put it in the fridge! This photo is from Elena’s Pantry recipe).

Recipe calls for grated zucchini, I tried buying some at the grocery store near my home but there were none – I substituted apple sauce instead which worked well. I also used maple syrup (instead of honey) and real vanilla instead of stevia.

I should have baked the loaf another 5-8 minutes, while cooked on the bottom it was still a bit too moist and broke apart when I removed the loaf from the pan.

I was surprised at how light and moist the cake was. Although it’s in chunks I think I’ll serve it with whipped coconut cream on top. It’s surprisingly tasty! Definitely worth a second try.

Sugar & Dairy-free Chocolate!

/home/wpcom/public_html/wp-content/blogs.dir/87a/20189250/files/2014/12/img_4145.jpg
I’m trying hard to reduce my sugar intake – have been for the last month – but my chocolate cravings have been hard to resist.

I saw the naturopath last week. She sent me a small collection of recipes for dairy, soy & cane sugar- free recipes. Before I left her office she mentioned the chocolate recipe.

I have to share it because it is so satisfying! My only caveat is that you have to prefer dark chocolate; this has a very dark chocolate taste.

1/2 c. Cocoa powder
1/2 c. Carob powder (I didn’t have any on hand so I substituted finely ground cocoa nibs which I ground in my coffee grinder)
1 c. Extra virgin coconut oil
2 tsp. Honey – I used maple syrup
1/4 tsp. natural sweetener (stevia, xylitol…)
1 tbsp. vanilla or almond extract (check your vanilla ingredients it may contain sugar – I have some I made from the vanilla beans I brought home from Bali by sticking three of them in an 8 oz. bottle of good vodka!)
Raisins, other dried fruit, crystallized ginger, chopped nuts (not sure about the ginger that has to have been made with sugar!).

Warm the oil gently
Pour into a food processor or blender
Add remaining ingredients and blend well
Add nuts/raisins after blending
Pour into a parchment-lined cake pan or cookie sheet
Refrigerate for at least 30 minutes to set
Remove from pan/cookie sheet when firm
Remove the paper
Break or cut into pieces
Store in a sealed container in the fridge

The chocolate is very definitely more-ish!