Raspberry Almond Crumble Bars for a New Year

Greetings of a shiny, new year to you. Yeah, I know it's the middle of January and I should have been on my computer a couple of weeks ago wishing one and all the best of the season. Alas, I was likely cocooning on the couch with a book and a cup of tea, something I'm trying to do more of in this new year. December was a blur of baked goods and work and more work and then I cooked a feast on Christmas Eve and then the big day I stayed in my pyjamas and ate leftovers. It was the best. Binge watched Killing Eve and snacked on all the snacky things. All was calm, all was bright all right.

Pear and Goat Cheese Tartlets with Honey Drizzle

This is a sponsored post. I was compensated financially by California Bartlett Pears. All thoughts and opinions about these pears are my own.

My love for pears runs deep. It always has and always will. Pears whisper their flavour, rather than shout it from the rooftops like many of the fruits currently having their moment. Pears are the underdogs of the fruit world, and I kind of love them for that. Their subtle sweetness is still something I crave in this season of peaches and cherries. For a fruit lover like, me, I’m pretty much in heaven! That’s why when I saw baskets full of beautiful California Bartlett Pears at my local supermarket, my heart leapt a little. These sweet and juicy pears are only available for several weeks in July and August which means I can get my pear love in the summer and then in the fall with the pears from beautiful British Columbia. It’s a win win for me!

Chocolate Pistachio Energy Bites

Energy balls, bites, bars, whatever you call them, are everywhere.  And rightly so.  They are full of protein, fibre and other healthy nutrients that make the body run just that much smoother.  If you have a food processor, you can make your own in no time flat, well, maybe just 5 minutes.  Save a few bucks and customize them as you like.  For my latest article in Culinaire Magazine, I created these little chocolate pistachio gems.  Dates, figs, nuts, and yes chocolate are major players here, so you know already they are going to be delicious.  These are great for a post-workout fix, a snack while you catch up on GIRLS or breakfast as you're running out the door.   Head on over here for the recipe.

Citrus & Dark Chocolate Mascarpone Tart

 

Oh sweet February.  Your arrival not only marks a month closer to Spring, but also the nod to eat things other than quinoa and kale.  Not that there is anything wrong with quinoa and kale.  Just sometimes you reach your quota for a bit and want to indulge in something a little, um, bad for you.  Moderation, people.  Moderation.  Life is too short to deprive oneself of food that makes your eyes roll back into your head.  When is the last time quinoa did that for you?

True story.  This is the first baking I've done since Christmas.  I don't think I've even cobbled together muffins.  I know!  Who is this person?  Things got busy after the holidays, then I went away for a week, then things got busy again.  And also, some Sunday afternoons I feel more like going to the movies than creaming together butter and sugar.  So many good movies to see before Oscar!  By the way, Sandra Bullock in Gravity.  Holy smokes.  Remind me not to travel to space, okay? 

My baking hiatus was broken by a most wonderful, seasonal tart.  A good pal came over, wanting to watch me bake and and pick up tips.  But while that did happen, we mostly drank tea, gossiped and watched Desperately Seeking Susan, the VHS version.  Yes, I still have a VCR plugged into the wall.  But if one has to watch Madonna in a movie, it might as well be on scratchy, jumpy video cassette, right? 

So, about this tart, it looks fancy shmancy, but it's not that bad.  Puff pastry is your friend, and you want a box with two sheets in it - the stuff that is already rolled out is handy.  That braid looks intimidating to pull off, but it's just strips of puff pastry covered in chocolate, stacked on top of each other, sliced and twisted.  Easy peasy.  A not-too-sweet citrus mascarpone and cream cheese filling is spread on the base and topped with slices of oh so photogenic blood, cara cara and navel oranges.  Slice them thin and be sure to pick out the seeds if any of those pesky rascals find their way near your tart.

I thought baking orange slices could be weird, or too liquidy, but I was wrong on both counts.  The citrus hold their shape and bake into the creamy filling - the puff pastry base is the buttery perfection you expect it to be, but the real show stopper is that chocolate braid.  People will fight over the edge pieces.  Good thing I live alone so I don't have to share.  The drizzle of good maple syrup and a light scattering of toasted almonds really make this dessert impressive.  And in case you're wondering, yes, it makes a fine breakfast - especially on terribly cold and way too early February mornings. 

Citrus & Dark Chocolate Mascarpone Tart

1 box of puff pastry (containing two sheets)
1/2 cup melted dark chocolate
1 egg yolk, whisked
1 1/2 cups mascarpone cheese, softened
1/2 cup cream cheese, softened
4 tbsp cane sugar
2 tsp orange zest
1/4 tsp sea salt
3 oranges (navel, Cara Cara, blood), peeled and thinly sliced crosswise
1/2 cup toasted sliced almonds
1/3 cup pure maple syrup

If your puff pastry isn't already rolled flat, then do so, rolling both sheets approximately 9" x 13". 
Trim each to form a rectangle.  Place one sheet of puff pastry on a parchment lined bake sheet and prick all over using a fork.  Lightly dust your counter with flour and cut the second pastry sheet lengthwise into 3 even strips.  Spread the melted chocolate on top of two strips.  Place one chocolate strip on top of the other and top with the third clean strip.  Slice lengthwise into 6 strips.  Carefully twist two strips together to form a spiral shape.  Repeat with remaining strips.  Brush the outside edges of pastry sheet with egg yolk and carefully lay the twists on top - you may have to cut some to get a perfect fit.  Press gently so it sticks.  Place the tart in the fridge for 15 minutes.
In a medium bowl, stir together the softened cheeses, sugar, zest and salt.  Spread this over the chilled pastry.  Arrange the sliced oranges neatly over top.  Brush the chocolate twists with egg yolk.
Preheat oven to 375*F and bake approximately 30 - 40 minutes, until edges golden brown.
Serve tart warm, sprinkled with toasted almonds and drizzled with maple syrup.  Serves 6-8.
Recipe adapted from Style At Home October 2013.  
 

A Winter's Salad of Dates, Pomegranate & Fresh Mozzarella

Oh me, oh my.  You guys.  I've just returned from one of the best weeks of my life.  For real.  No joke.  I'm serious.  Phoenix was all kinds of over-the-top fun.  So many moments seized; so many times I had to pinch myself it was real.  I'll tell you all about it...in good time.  I'm a total meanie, I know!  There are photos that need to be tinkered with and a million thoughts running through my brain, but hopefully by the weekend you'll hear all about it.  In the meantime I have a lovely, lovely salad to share with you.  See, I'm not a total meanie, after all.  

Fallen: Rustic Almond Pear Galette with Dulce de Leche

When I look back on the year 2013, I will have to say it was anything but boring.  I've never much cared for roller coasters, but this year is quickly becoming one.  You might recall that I recently returned from my yurt adventure, all rejuvenated and rosy cheeked.  Warm, fuzzy feelings of everything being right in the world set in.  It was good times.  Flashback to a week ago when, out on an innocent sightseeing Sunday, I took a tumble and fell, hard.  Too smitten with the South Saskatchewan River to watch where I was going, my foot caught in a rut and I, in all my uncoordinated glory, ended up breaking a bone in my right foot.  At first I thought it was a simple, yet painful sprain, but as the shock wore off the excruciating pain set in and yup, an X-Ray revealed a broken foot.  Oh my.  This was so not how things were supposed to go for me!  I had plans and activities and work to look forward to.  Now, I'm laid up with crutches and an oh-so-sexy walking boot that still scares the bejeezus out of the cats.  Seeing as I'm the pastry chef in a busy kitchen, work is put on hold indefinitely.  I've had to rely on friends to help do simple tasks around the house.  Let me tell you, it's pretty humbling to see someone else sweep your floor, do your laundry and take out your trash.  I'll never again take for granted these simple activities that I wish I could do for myself.  The broken foot has definitely cramped my independence, but given that today is Thanksgiving in Canada, I still have so much to be grateful for.  Like, of all the bones to break in the foot, I broke the right one, requiring only 6 weeks to heal instead of 6 months (that would surely put me over the edge).  I'm grateful to the friends and family to have stopped by with food, comforting words and offers of assistance.  The sign of a true friend is one who will clean the litter box without being asked.  True that.  I've no doubt I'll heal well; the pain and swelling are already decreasing.  Just be patient, the doctor said.  I nodded my head.  Just another one of life's adventures to look back upon when I'm 90 years old and shooting the shit in the seniors' home.  

The Last Hurrah: Baked Peaches with Almond Crust

It has been a ritual of sorts.  Every Sunday, for the past several weeks, I head to the farmers market.  There is a fruit truck there, you see.  And it beholds soft, fuzzy peaches from British Columbia.  I place about 8 or so in a bag - and they are all for me.  The kind-looking woman at the checkout knows.  You like the peaches, she says.  I  nod.  And she nods too.  Yes.  They are good.   And when they get home, they won't last the week.  I typically let them ripen on the counter until they smell just about right, and their flesh gives a little.  Then I bite into one and let the juices dribble down my chin, arms.  Sometimes this happens while I'm hovering over the sink (and I promise, I never eat over the sink, but I can't help myself) or it happens while sitting under my favourite tree in the backyard.   It's a ritual of sorts that is slowly coming to an end, because as goes summer, as go the peaches.  These last days of summer are numbered; the crisp mornings and faint cry of the geese overhead tell me so.  Just like a reluctant lover, no matter how hard you hold on, goodbye must be said.  Oh, but it was fun while it lasted. 

Good For Ya: Peanut Butter Date Cookies with Cacao Nibs

I had second thoughts on telling you about these cookies, mainly because I didn't think they were super photogenic.  Silly me.  While they don't necessarily rack up the food porn points, they score a ten out of ten for their delicious healthy goodness.  I first spied these cookies over on Sprouted Kitchen (naturally) and knew right away I must make them.  I'm a fan of the date, especially the fat and juicy Medjool variety, and any time I can sneak dates into baked goods, I'm there.  Plus all you need for these cookies is a food processor, your hands and a fork.  Gotta love a low maintenance cookie.  Save the oven for another baking experience because these babies are raw, as in unbaked.  Did I mention they're vegan and gluten free too?  Well now you know. You know what else?  There is no butter in the recipe, and I don't even miss it.  That's a fact.  These cookies are good for ya!  So let's jump to it!  

Streusel-Topped Strawberry Balsamic Galette

 

I'm kind of at that place in my head (scary stuff) where I need to use all of the most amazing in-season fruit, right.  now.  before, it goes away again til next summer.  There are peaches on my counter crying to be put in a buttermilk cake, and cherries that absolutely must be combined with chocolate in any way, shape or form.  Plus apples, just picked last week that might make a mighty fine pie.  Not too mention that the nectarines have failed to make it home from the market, but I'm hoping to remedy that soon.  Too much fruit!  Too little time!