To be more precise: candied yams, dates & walnuts with yogurt & brandied figs.   A happy accident that became dessert and is now a winter favourite.

Throughout my 20's and 30's I hosted an Orphan's Dinner on both Thanksgiving and Christmas; a gathering of disenfranchised souls and wayward travelers separated by distance (and some by choice) from family.  These were wine driven affairs that would last well into the night, as we leaned on each other instead of being alone.

On year, after having filled multiple bellies with turkey, stuffing and all the sides, my then roommate of many years, Scott, turned to me and (with the breath of a thousand breweries) asked "What's for dessert?!"

Oh crap.  Dessert.  I was so focused on feeding a table of ten (including three vegetarians) out of a 6 x 8 kitchen and keeping my glass filled so as not to feel any pesky emotions--- dessert slipped my mind.  Then I then discovered that somehow the candied sweet potatoes had not made it to the table.

Hallelujah.

Wine being the mother of invention where recipes are concerned; I melted a little more butter, added some brown sugar, dates and nuts seasoned it like pumpkin pie and... voila... dessert.  That was almost 15 years ago, long before the discovery of brandied figs (thank you Burnt Butter), they are pitch perfect for this sweet end to a cold day.

As it turned out my candied yam surprise  was one of those sleeper hits you never expect.  Sweet spiced starchiness, sticky chewy dates and the light bitterness of walnuts all in a light caramel, which I now salt just to take it to the next level of maturity.

Nutritionally speaking it's packed: potassium in the sweet potatoes, iron in the dates and omega 3s in the walnuts.  Big hit with the veg crowd,  even bigger hit with the gluten-free guest in our midst who nearly burst into tears.  While I'd like to think it was my cooking I'm certain it was the wine and maybe just a touch of missing home.

Gypsy that I am, at home wherever I am, i find family in the embrace of friends and dessert in forgotten side dishes.

Candied Yams, Dates & Walnuts with Yogurt & Brandied Figs - Recipe

Prep time:  15 minutes
Cooking time: 30 minutes
Serves: 4

• 3 medium sweet potatoes (approximately 4 cups), pealed & cut into 1½  inch pieces
• ½ cup butter
• ½ cup brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ¼ cup dried dates, coarsely chopped
• ¼ cup walnut pieces, lightly toasted
• ½ teaspoon kosher salt (to taste)
• yogurt, whipped cream or vanilla ice cream
• 6 – 8 brandied figs, cut in half (or quartered)

Method:

1. Make ahead: place dried figs in a container with a sealable lid, cover completely with brandy.  Allow to stand for minimum of 8 hours (24 preferred) until figs are plump and re-hydrated with brandy.  Try not to eat them, I dare you.
2. Lightly steam sweet potatoes either the microwave (3 minutes) or in a stove top steamer (10 minutes) until slightly underdone. They should be bright orange in colour and soft on the outside but still firm in the centre. Remove, drain and cool.
3. In a large pan over medium heat, melt butter and toss gently with sweet potatoes to coat, then continue cooking for 5 minutes. Add brown sugar and spices, cook about 7 minutes over medium heat, bubbling to form a loose caramel, turn occasionally to coat.
4. Add dates, walnuts and salt; continue to cook and gently turn sweet potatoes cooking about 3 minutes until the dates are just soft.  Add more sugar or butter if needed: add sugar if you see loose oil in the pan, add butter if the potatoes are too sticky and the caramel is starting to coagulate. You’re looking for an even, shiny coat of caramel without scorching. Remove from heat and serve.

Serve with: yogurt, whipped cream or vanilla ice cream.  Top with brandied figs and a sprinkle of cinnamon oh... and a drizzle of brandy never hurt anyone.

A Canadian original since 1976, BeaverTails got their start in our nation's capital, Ottawa, Ontario and are now served in three countries; Canada, the USA and Sudia Arabia.  (Yes, Saudi Arabia.) Heck, thery're so big they've got a Wikipedia page, even President Obama's enjoyed a BeaverTail.

So how is it that this fried dough pastry has eluded this Canadian gal?  Perhaps I have been too busy sucking back soup or licking the bottom of my wine glass but there's no avoiding the Great Canadian Beaver Tail in Ottawa's Byward Market so one fine fall day, I took the plunge.

The menu was dizzying, the Classic with sugar and cinnamon, the Killaloe Sunrise (Classic with lemon), Maple Butter with Chocolate Drizzle, Chocolate Hazelnut Spread, Reese's Pieces, Oreo, Skor, Apple Cinnamon with Caramel Swirl, and Chocolate Hazelnut Banana.  How does one decide?  Obviously one asks the perky BeaverTail gal with green hair...

"It's my first time, what do you recommend?"

"It's your first time?  Where you from?!"

A well touristed location, frequented by visiting dignitaries, I could be from anywhere.  Moral dilemma, do I lie and utilize any one of the half dozen or so alter-egos and pretend to be --- American?    Alas, years of conditioned niceness kicks in and I cop to the tragic truth.

"Actually, I live here... but I'm from Vancouver originally. "  (Being from the west acts as a blanket excuse in Central and Eastern Canada, it's almost like being from another country.)

"WHAT?   And you've never had a BeaverTail?!"

Ears around us perk, some look and smile and the six year old to my left laughs out loud.  I have my Nikon  around my neck, I could easily be a tourist but no, I am one of them.  Her grandmother apologizes for her, "Oh, I'm sorry we didn't mean to laugh, its just that we can't imagine it" she confesses, "we've grow up on BeaverTails."

"I know, I feel as though I've neglected part of my Canadian heritage.  It's like never having had a Tim Horton's doughnut.  How could I let this happen?  Let's fix this right now... what am I having?"

My first BeaverTail was the topic of group debate, with several BeaverTailers voicing opinions from their sunny outdoor perches surrounding the little shack that bears the sign "BEAVER TAILS" overhead.  The banter is rapid; chocolate no chocolate, candy no candy, turns out we are all of like mind, my first should be a straight ahead approach, the  Killaloe Sunrise.  The simplicity of the Classic (sugar and cinnamon), plus the slight acidity of a squeeze of lemon.  Nothing complicated.

The BeaverTail itself is a simple idea;  a chunk of whole wheat bread dough, flattened it out into an oval shape (to resemble  a beaver's tail), dropped into a fryer until golden brown then topped it with something sweet.  They're served hot and fresh, slipped into a custom envelope.

The yeasty aroma fills the senses as I taste one for the very first time; like cinnamon toast but doughier.  It reminds me of Sundays when Mom would bake bread and Dad and I would gorge as it emerged, fresh from the oven.

Moist,  fresh, slightly fatty; the sugar clings to your fingers and it is your obligation to lick them free of stickiness as you tear your BeaverTail apart and consume with glee.

Those who assisted in my selection walk by on and nod "Good huh?!"  "Oh... " my mouth is full, vocational hazard "yeaaaaaa."  I have now opened Pandora's box, apparently it contains BeaverTails.

Good food doesn't have to be complicated, a simple idea goes a long way.  I wish the same could be said of politics. 

Last week, one of our fine Canadian politicians,  Senator Nicole Eaton (who clearly has too much time on her hands); proposed that our beloved beaver be replaced by the majestic polar bear as the official emblem of Canada.   A swift vote in the Canadian Senate defeated the notion, much to the satisfaction of the people of Canada.  Perhaps Ms Eaton should get out more often, enjoy a BeaverTail now and then, they're available just minutes from Parliament Hill.  Turns out Canada's pretty attached to it's beaver.

BeaverTails, Byward Market
69 George St
Ottawa, Ontario
http://www.beavertailsinc.com/

As a child my parents would confiscate much of my Halloween haul.  Thanks to rigorous therapy, I can talk about this now, but... *sniff* ... it’s still painful.  What were they doing with all that candy?  Why did Halloween-sized chocolate bars appear in my lunch box at the end of November?  These are the questions that would plague my young mind.

I figure if you’re going to commandeer Halloween candy, there should be some kind of plan for later usage that the whole family can enjoy.  Like making cookies!  What could be more fun than that?

You can use pretty much any caramel chocolate based candy bar in this recipe; Caramel Mars, Caramilk or Rolo.  Or mix it up with Snickers and regular Mars Bars.  The cookie base is a basic chocolate chip cookie dough; the trick to using candy bars is the bars have to be frozen solid, chopped into pieces then folded into the dough and then refrigerated for at least 15 minutes.  This ensures that both the dough and the candy melt at the same pace.

I also tend to underbake these cookies just slightly, leaving them chewy and soft with big, melted chucks of caramel and chocolate oozing everywhere.

Caramel Mars Bar Cookies are popular with kids of all ages especially when we super-size then and make COLOSSAL COOKIES; cookies that eat like a meal.

What?  There’s butter, that’s dairy and vanilla and chocolate, they're both made from beans and sugar that’s... vegetarian.  Yea, they’re good for you.  (Suuuuuuure.)

Fortuantly, we won't be faced with forced candy abduction this year, it was quite a scene at Easter.   Finally we broke down and admitted that the Easter Bunny had to return much of the candy in light of financial difficulties.  "Times are tough for the Easter Bunny, Honey."  That seemed to pass as acceptable.   If you’re forced to pillage your child’s candy, do it gently while they’re asleep - then blame it on the Tooth Fairy.  "She’s always fighting cavities, that crazy Tooth Fairy!"

Happy Halloween.

Caramel Mars Bar (Colossal) Cookies Recipe

• 1 cup butter
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup Caramel Mars Bars (3 full sized bars or 8 Halloween sized bars), frozen & chopped

Method:

1.  Heat oven to 350°F
2.  In large bowl, cream butter, brown sugar and granulated sugar until fluffy.  Add eggs & vanilla, mix until creamy.
3. In medium bowl, mix together flour, baking soda and salt.  Gradually blend into creamed mixture.
4. Chop frozen candy bars into small pieces.  Fold into cookie dough.
5.  Chill dough for 15 to 20 minutes in the fridge.
6. Portion out dough into ¼ cup balls, roll lightly between your palms for perfectly round cookies or drop loose on to sheet for nearly perfect cookies.  Place a maximum of four cookies per cookie sheet, sprayed with non-stick spray.  Bake 12 to 15 minutes until puffy and golden brown.
7. Keep dough refrigerated until ready to bake.  If reusing cookie sheets rinse/wash between batches as caramel will stick and burn. Carefully move cookies with spatula onto a cooling rack to firm up.

Makes 10 – 12 “colossal” cookies (I told you they were big).  

"Chemically speaking, chocolate really is the world’s perfect food." ~ Michael Levine, nutrition researcher.

What is life without chocolate?  Horror of horrors.  Don't even think it.  It is too hideous, look away, look away.

Chocolate is something of a religion for me.  A sacred bond.  A covenant betwixt me and the glorious bean that is Cocoa.  It has seen me through abandonment and depression and heartbreak and a tax audit that nearly broke my bank but never broke my spirit because I had chocolate; and in chocolate there is courage.

Yes.  We have been through much, chocolate and I.  In the summer of 2008 I found my way through extraordinary circumstances by paying homage to that dark, rich taste by means of perfecting a chocolate cake.

Based on a recipe from Brigeten's Restaurant, in New Orleans published in Bon Appetit magazine's R.S.V.P. section (April 2008), it was juggled and shuffled to find my personal sweet spot.

Thus my Double Dark Chocolate Raspberry Cake was born.   It was a messy beginning.

Past staff members at the Dragonfly Inn can attest to the many stages of its development (and the thunder thighs) until finally I found balance and --- dare I say it --- elegance.

Visionary that I am... I added more chocolate.  I know.  Ground breaking.  Oh, and raspberries.  Prepare yourselves.

Let's be honest; this is not a quickie recipe. It will goo-up a minimum of eight bowls, two saucepans, a couple of racks and several utensils.  The frosting will splatter, there may be icing sugar and cocoa powder air-born, the batter is a precise science and it will not tolerate mistakes.

This is a cake that takes time, patience and effort.  Therefore I only make it for those who will not just appreciate, but worship it.  The slightest variance from which turns me into the Cake Nazi:

"NO CAKE FOR YOU!"

Because when it's finished, those whose lips it touches will thrill to a rich, yet light old-fashioned cake that crumbles under the fork, a hint of ripe, sharp raspberry and a smooth, semi-sweet whipped icing, that cranks the sweet tooth of a mature palate.

The good news; you can make it well ahead.  Using a simple syrup on the cake base, it keeps for as long as five days in the fridge, still moist.  Simply let it stand at room temperature for an hour and --- voila.

Often, I cut the cake rounds in half to create a four layer cake. I opted not to do that this time as I wanted a loose, friendly cake - reminiscent of Donna Reid and the 1950's. So I wore pearls and high heels with my polka-dot apron and gobbed on the southern style frosting, made with sour cream, with a big spatula.

I filled the centre with far too much raspberry preserve, letting it gush down the sides, oozing red, ripe flavour, only to stop the hemorrhaging with more icing so that it might be somewhat contained and absorbed by the layers.

A certain dog just loves it when I bake. Chocolate is not for dogs Mags.

Allowed it to chill for an hour to make it firm in the heat and topped with violets from our garden.

I let it be juicy and messy and completely wonderfully imperfect because I find that so magnificently --- delicious.

Then... I licked the bowl.

Double Dark Chocolate Raspberry Cake - Recipe

Prep / Cool/ Finish Time: 3 hours

Baking time: 20 - 25 minutes

Ingredients (cake):

• 2 cups sifted cake pastry flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 2 cups icing (powered) sugar, divided

• 1 1/4 cup buttermilk, divided

• 2/3 cup unsweetened cocoa powder

• 1 teaspoon vanilla extract

• 1/2 cup unsalted butter, room temperature

• 2 large eggs

Ingredients (icing/filling):

• 3/4 cup water

• 1/2 cup sugar

• 1/2 cup raspberry preserves

• 1/4 cup fresh raspberries

• 3/4 cup unsalted butter, room temperature

• 1 cup sour cream

• 2 1/4 teaspoon vanilla extract

• 2 cups icing/powdered sugar

• 1 1/2 cups unsweetened cocoa powder

• 8 oz semi-sweet dark chocolate

• 1/2 cup whole milk

Pre-heat oven to 350*F

Butter two 9-inch cake pans with 1 1/2-inch sides.

Dust buttered pans with powdered sugar.

Line bottoms of pans with parchment paper cut to fit.

Method (cake):

1. Sift four, baking powder & salt into one medium bowl.

2. Whisk 1 cup icing sugar, 3/4 cup buttermilk and cocoa powder in second bowl, until just smooth.

3. Whisk remaining 1/2 cup buttermilk and vanilla in small bowl.

4. Using electric mixer, beat butter in large bowl until creamy. Add remaining icing sugar; beat until smooth. Add eggs, one at a time, and beat until blended. Beat in coca mixture. Add flour mixture, 1/3 at a time, alternating with buttermilk vanilla mixture. Beat until just mixed.

5. Divide batter into the two prepared pans. Batter can be quite stiff, you may need to smooth it into place to get an even distribution of batter so cake rises well.

6. Bake at 350* for approximately 25 minutes, until teaser inserted in middle comes out clean.

7. Cool on racks 15 minutes. Run a knife around edges to loosen any sugar adhering to pan and invert cake onto rack to cool completely.

GYPSY NOTE: Cake can be made 1 day ahead, cover and store at room temperature.

Method (icing/filling):

1. Bring 1/2 cup water & 3/4 cup sugar to fast boil over high heat, boil 2 minutes, remove immediately from heat, creating a simple syrup. Cool. Reserve.

2. In a small bowl combine 1/2 cup (good, clear) raspberry preserves/jam with fresh raspberries.  Crush lightly with a fork.  Leave slightly lumpy.

1. In large bowl use electric mixer to beat butter until smooth.  Beat in sour cream and vanilla.

2. Melt chocolate either over a double boiler or in the microwave, allow to cool slightly.

3. Add icing sugar and cocoa powder to butter mixture with electric mixer.

4. Slowly drizzle in melted chocolate at high speed until icing is whipped and light.

If you desire a four layer cake, cut cake rounds horizontally.  Place one layer of cake on serving plate.  Brush with 3 tablespoons of simple syrup.  This is the key to this cake's longevity and moisture.

Spread 1/2 cup of icing over cake.  Repeat with next layer in same manner, simple syrup, icing and now adding raspberry filling before adding 3rd layer and repeating process.

This cake has been a superstar of many a birthday, and it marks my one year Food Gypsy Birthday!

A year ago, on the shores of Roatan Honduras this little blog was born. We've come a long way since, it's been a great adventure and it's a great LIFE.  I made it myself, from scratch.

I honour this journey --- with chocolate.

Strawberry season.  Ripe for Canada Day festivities, warm evenings and summer barbeques.  This cool, seasonal, make ahead dessert is at once, simple, elegant and sure to impress. 

Technically, it's not a soup, but a simple créme anglaise, or custard sauce made with milk, egg yokes and sugar, gently thickened over heat, combined with white chocolate and then chilled and served over fruit for a dramatic colorful effect. 

Compliments of the talented French Chef in my life, Chef Benoit Gelinotte, this is a recipe that has appeared on a number of menus under his care over the course of his 25 year career in many forms, finding the perfect balence of creaminess against the acidity of the fruit without being overly sweet. 

It's among his signature dishes.

To my pallet, this cool, refreshing dessert has comforting familiarity - smooth and rich - like melted ice cream, with the sharp tang of fresh mint, which elevates and enhances the flavors to five star status. 

At one stop along the path of his colourful career, Chef B tickled patrons with this little beauty, served in a tall cocktail glass with a sexy parfait spoon and a foam of cremé de menthé - cleverly called the 'On Your Knees White Chocolate Soup'.  It makes you pray for more.

"My white Chocolate Strawberry Kiwi Soup is a personal favorite and perhaps the best selling dessert I've ever created" says Chef B  "I can only guess how many hundreds of liters of créme anglaise I've made over the years.

The secret to a good créme anglaise," he instructs "is ensuring that the liquids are properly tempered and once combined, do not  boil, because then you're left with curdy, scrambled eggs and a broken sauce. 

Be easy on the heat and never take your eye off the custard."

He has a point, scrambled eggs in runny goo = bad.  This will not impress your friends.  But a smooth, rich, creamy custard gently flavored with almond - will. 

Make the custard base as much as a day ahead and chill until ready to serve.  The fruit is genlty stewed in sugar and mint at room temperature for about an hour to render the juices and mingle the flavours.  It then comes together "a lá minute".  (I know, look at me with my French.  Ha.)  Perfect for parties, no matter how much wine the cook has consumed with dinner. (I find closing one eye helps in this matter...)

A stunning cool summer dessert from Chef B, to make your summer sweet. 

I suppose I'll have to find a way to thank him for that.  Perhaps a nice, stinky piece of cheese, something decidedly 'sock-like', that's always a hit with the French, they love a good 'footie' cheese.  Bon Appetit Foodie Gypsies. 

O Canada, you make good stawberries!

White Chocolate Strawberry Kiwi Soup - Recipe

Prep time: 30 minites

Cooking time: 30 minutes

Ingredients: 

• 5 egg yokes
• 1/2 cup sugar
• 1/2 teaspoon almond extract
• 2 cups whole milk
• 1/2 teaspoon vanilla extract
• 1 cup white chocolate chips
• 2 cups sliced, fresh stawberries (approximately 1 pound of fruit)
• 1 cup sliced, quartered fresh kiwi (approximately 5 kiwis)
• 1/4 cup finely chopped, fresh mint
• 1/4 cup sugar

Method: 

1) In medium bowl, whisk together egg yokes, 1/2 cup of sugar & almond extract until smooth.
2) In medium saucepan, bring milk to a boil over medium high heat then immediately remove from heat.
3) Temper hot milk with egg mixture by whisking 1/4 of the hot milk to the egg mixture to warm it slightly, then whisk one 1/4 of the egg mixture back to the hot milk to cool it slightly, then add the remaining milk, now cool, slowly drizzled into the egg, constantly whisking to avoid lumps until both are combined and frothy.
4) Pour combined, egg & milk back into the sauce pan and return to medium heat, and simmer to thicken.  Do not bring this mixture to boil, a small simmer is all the heat you need, stirring constantly to avoid scalding and "cooking" the egg.
5) Remove from heat, add white chocolate chips and stir, off heat, until melted.
6) Return to medium low heat to thicken, stirring constantly.  Note on consistency:  The custard should cling to the back of a spoon to make a film.  If you take your finger and draw a line though the liquid, the remaining sauce should not run through the line, but instead remain stationary on the spoon for about three seconds, thanks to the coagulation of the yokes.  The French call this "a la nappe" - "to coat".
7) Strain custard though a fine sieve to remove any lumps for a smooth, creamy finish.  Chill, covered, in the fridge minimum of one hour or as long as overnight.
8) In medium bowl, combine cut fruit, 1/4 cup of sugar and finely cut mint.  Let stand at room temperature to render juices and combine flavours, approximately one hour. 

To serve, spoon fruit into bowl, or glass (preferably chilled) and gently ladle the custard over fruit.  To finish, add drizzle of fruit syrup from the bottom of the bowl over custard for added drama and colour.

And... smile.  See?  Wasn't that easy?!  You're a superstar.

This could very well entice a leprechaun into exchanging his pot of gold for a slice of chocolate sin.

A dense, rich, dark chocolate cake that is moist and not too sweet, with that bite of good, clean whiskey and a hint of walnut. A very 'grown up' brownie.

This Chocolate Irish Whiskey Cake recipe comes compliments of the LCBO's (Liquor Control Board of Ontario) Food & Drink magazine, Autumn 2010 edition. But it's not exactly as described in those glossy pages.  The cake is the same, picture perfect and truly sensational but...

The 'icing' featured in Food & Drink (2 oz chocolate, 2 TBS whiskey, 1/4 cup of butter) broke... TWICE.

Every ounce of expertise I have went into that effort, though even when I first read it I thought "hmmm... that's an awful lot of butter, just what am I supposed to emulsify it with?  There's not enough to bind it to."

I put my concerns aside and tried it.  When it failed the first time I was even more determined to get it right the second time.

I babied it back and forth between the double boiler and the ice bath, whisking constantly, delicately melting in the butter only to wind up with a grainy, bitter, oily mess.  TWICE.

I hate wasting butter.
Almost as much as I hate wasting chocolate.

Besides it was WAY too boozy. (I know... too boozy for ME, almost unheard of.)

I feel compelled, at this juncture to assure you I was not in fact 'sampling' the whiskey (not that there's anything wrong with that, just ask Julia Child.) Had I been sampling, I assure you, the cake would have been tossed, rather dramatically out the window, aiming for the parking lot.

In consultation with our Technical Advisor, Chef Benoit, I considered changing the process (melting the butter and the chocolate together instead of the chocolate and whiskey) and adding an egg yoke, then flavouring (to taste) with the whiskey. This would have corrected it to a consistency closer to what I was looking for, a smooth drizzle.

But as we have yet to kitchen test that, we switched the recipe to include a ganache, a simple cream and chocolate that is silky smooth and won't let you down.

That way you can finish the top and have that 'brownie' effect.  Leprechaun Brownies.  It's my new thing.

One of the reasons I test every single recipe --- no matter what, is because it should be consistent every single time.  I would hate for you to be as cranky as I am right now.  Chocolate cake should make you happy... not cranky.  Maybe what I need is a piece of cake.

Oh... look... leftover whiskey.  Well, I am (part) Irish.   Happy St. Patrick's Day.

Here's mud in 'yer eye!

Chocolate Irish Whiskey Cake - Recipe

• Ease of preparation: Easy
• Time required: 90 minutes
• Serves: 8

Ingredients:

• 1/2 Cup Irish Whiskey
• 6 Ounces bittersweet (70% cocoa) chocolate, chopped
• 1/3 Cup espresso (or strong coffee)
• 1/3 Cup toasted, ground walnuts
• 1/3 Cup all-purpose flour
• 1/2 Teaspoon salt
• 1/2 Cup unsalted butter, softened
• 1 Tablespoon vanilla extract
• 1/2 Cup sugar
• 3 Eggs, separated

Chocolate Ganache

• 3/4 Cup whipping cream
• 6 Ounces bittersweet chocolate, chopped

Method:

1. Preheat oven to 350*F (180*C).  Butter and sugar coat 8-inch springform pan.  Set aside in fridge to cool.
2. In sauce pan, bring 1/2 cup of whiskey to boil, reducing by half (approximately 3 minutes).  Transfer to metal bowl, add chopped chocolate and espresso.  Place bowl over sauce pan of simmering water and stir until mixture is smooth, about 2 minutes.  Remove bowl from hot water and reserve.
3. In small bowl mix together flour, walnuts and salt - reserve.
4. Using electric mixer. beat butter, sugar and vanilla until light and fluffy.  Beat in egg yokes, one at a time, mixing well after each.  Gently fold in chocolate mixture with spatula.
5. Using clean, dry attachments, use electric mixer to beat egg whites to stiff peaks.  Fold 1/3 egg whites and 1/3 flour mixture into chocolate batter, follow in same manner, mixing 1/3 at a time until batter is mixed.  Transfer into prepared pan, gently smoothing the top with a spatula.
6. Bake in centre of oven until tester inserted into center of cake comes out clean --- approximately 30 - 35 minutes.
7. Cool on rack for 10 minutes, then move to fridge to chill for 20 minutes.
8. For ganache:  Heat cream in a saucepan over medium heat and bring to a boil.  Remove from heat and add chopped chocolate.  Allow to melt slightly then stir until glossy and smooth.  Spread over chilled cake to approximately 1/4 inch thick.  Then refrigerate again to set (15 minutes), then remove springform collar.
9. Serve to leprechauns.

As we were going for a drizzle, we originally unmolded the cake to cool, upside down.

The effect of a sugar coated pan makes a lightly caramelised effect --- something we were planning to highlight with a fun bit of plating.  Cue broken sauce.  Cue new application of ganache.  In the method notes we suggest your apply the ganache with the pan collar still attached so you can get it right to the edge and create a dramatic line.

What to do if you have leftover ganache?  Allow to cool, roll into balls and cover in cocoa and you've got TRUFFLES.

Or, eat with a spoon.  (It's just what I've read...)

Looking for some Cajun inspiration this weekend, struck up a conversation with guy across the table who just happens to be a very talented Chef.

“Go classic, go simple... Crab Cakes, Jambalaya and Beignets” says Ben.

"What’s a Beignet?"

His eyes widened, his mouth dropped open “You don’t know Beignets?”

"Apparently not" says Gypsy.

What followed (after the rolled eyes and the ‘tut-tuting’) was not just a lesson in French Cuisine but a sentimental journey down the garden path of childhood and family cooking in the kitchen with his Grandmother, Georgette.

Food Gypsy Technical Advisor Chef Benoit Gelinotte learned to cook where most of us learned to cook, in the kitchens of his mother and his grandmother.  Thing is... his maternal grandmother, Georgette, was the talented Chef Georgette.

The other thing is... he’s French.

Brought up in a culture of food, loving the process and seeing the day-to-day results in the kitchen with a strong willed woman at the helm; when it came to a decision as to which career path to take, he followed in her footsteps, and has now been in the kitchen for more than 25 years.

During his culinary education and into adulthood, Ben was expected in his Grandmother’s kitchen on all holidays, religious events, festivals and family gatherings.  Cooking (among other things) Beignets for hours on end.  Mountains of them.

No wonder he was her favourite.

“A ‘proper’ Beignet is a yeasted dough similar to a brioche,  fortified with egg and butter, then rolled, cut, twisted and fried, light and golden brown and dusted with sugar”  he explains.

“So... it’s like a doughnut.”

“MAIS NON” says Ben “it’s like a FRENCH doughnut."

Oooo la.  The French do have a way with food.

It’s that culture of cuisine that fuels Cajun cuisine, because after all, before they were ‘Cajun’ they were ‘Acadian’; French loyalist sent packing by the British from what are now the Canadian Maritime provinces, who then took root in the swamps of Louisiana and throughout the south.

In an all too brief trip to New Orleans some years ago, I developed a deep fondness for its people and their food.

Rich in cultural lore, flavour and spice, plus that signature fingerprint of the French which echoes in every bite.

Butter.  Cream.  Pork fat.  Decadence.

The Beignet in particular is a tradition during carnival season, its distinct shape is twisted to represent the carnival mask.  But it is the light crispness, combined with its rich buttery dough that rises and puffs as it’s cooked in hot fat... that makes the Beignet addictive.

Ben’s secret Beignet ingredient?  Orange Blossom Water.  A light, fragrant essence that make this a very traditional recipe. You can find Orange Blossom Water at most large grocery stores or specially food shops.

Chef Georgette would insist.  So does Chef Benoit.

Hope you enjoy our little Cajun tribute to Mardi Gras, click here for a classic, Spicy, Saucy Jambalaya a la Gypsy  for some Louisiana heat... no matter where in the world you may be.

(Going to have to owe you one on the crab cakes, only so many hours in a day.)

Literally translating to ‘Fat Tuesday’, Mardi Gras is the feast before Lent, 40 days of fasting and self-denial.  After feasting on Beignets, now I know why it’s called ‘Fat Tuesday’, it should be followed by ‘Go to the gym Wednesday’.

My jeans appear to have shrunk.  I consider them faulty.

Beignets de Carnival Recipe

Ease of Preparation: Easy
Time: 90 minutes
Serves: 6

330 Grams sifted flour (2 2/3 Cups)
3 Eggs
60 Grams sugar (1/3 Cup)
30 Milliliters warm milk (2 Tablespoons)
85 Grams soft butter (1/3 Cup + 2 Teaspoons)
9 Grams fresh yeast (1/2 Teaspoon)
30 Milliliters orange blossom water (2 Tablespoons)
25 Grams lemon zest (2 Tablespoons)
8 Milliliters vanilla extract (½ Teaspoon)
Pinch of salt
Oil for frying (best results: corn or sunflower)

Method :

1. In large bowl mix flour, sugar, salt, orange blossom water, vanilla & lemon zest.
2. In a small pot, heat milk to a light simmer.
3. In small bowl add yeast & warm milk, mixing thoroughly to dissolve yeast.
4. Lightly beat eggs in a small bowl.
5. Make a well in the center of the flour, add both egg and yeast moisture to dry ingredients.  Mix the dough well by hand, then knead to achieve a stiff dough that springs back when touched. Let stand at room temperature.
6. In a small bowl, ensure butter is soft, with no lumps.
7. Place dough on cool, clean surface and form into flat disk, add soft butter to centre, then fold around butter. Alternately kneading and folding to incorporate all fat, work dough until smooth (but sticky), airy and light.
8. On lightly floured surface, roll dough to about 1/4 inch thick, and cut into (rough) diamond shaped strips, cut two slits (diagonally) in centre of each, twist one end through farthest slit and let stand (on lightly floured surface) until ready to fry.
9. Fry over medium heat (oil temp: oil to 325*F/165*C) until golden.  Remove from pan, drain on paper towel, and cool.  Sprinkle icing sugar.

Beignets can be enjoyed hot or cold and can be served with a fruit compote, or dipped in warm Nutella at 3AM, or with coffee for ummm... breakfast.  Just random thoughts based in 'research'.

Serves 6 people or 2 people, over the course of three days. (FAT Tuesday.)

He made Beignets. First time in 20 years he's made Beignets.  I'm a lucky girl.

Gypsy Math: I know, I know it’s weighed, metric.  The dude is FRENCH.  Hey, I was just happy it was in English.

Conversions should be reasonably accurate, the most important measurements are flour, yeast, butter, and egg, which were checked twice, both on a conversion scale and in my kitchen.  Except the eggs, there are no metric eggs, fun to mess a newbie with though.

"What?!  These eggs are Imperial, the recipe is in Metric.  Dam.  Go to the store and get a dozen metric eggs..."

Chef Georgette would be so proud, she'd particularly like the hat.

As an added Valentine’s Week Bonus Feature - 

Tossing a little pastry technique your way, compliments of Wendy van Velthonven from Thimble Cakes in Ottawa...  'how to make a fondant rose'... having fun in the kitchen.    

A home (and YouTube) schooled cook; Wendy began baking (and cooking) as a means of survival when she became a vegan years ago.  For years she sold special occasion cakes from her home kitchen, developing a steady and loyal clientele who actively encouraged her to expand into retail, where she now makes a line of stunning product, all hand finished and beautifully decorated.    

While a guest in her kitchen, got my hands dirty with a little sugar and flour making a little 'Gypsy' rose and now you can do the same in your kitchen.       

What you need...  

• Fondant 

• Red & green food colouring 

Blend food coloring with small amount (1/4 cup or less) of plain fondant in a bowl until desired colour is attained.  

Gypsy Note:  Wilton fondant is often available at specialty food and baking stores including Michael's and Bulk Barn.  It can be costly and is not known for its taste.  In Ottawa, Artistic Cake Design (1390 Clyde Ave. Unit 106-107 Nepean, ON (877) 661-6909) makes and sells their own tasty version.    

When decorating cupcakes you really don't need much, fondant goes a surprising long way.  Luckily it keeps and freezes well.     

Making a fondant rose...

1. Pinch off a small piece of red fondant (about the size of the tip of your thumb).
2. Form a small ball by rolling fondant between your hands.
3. Roll ball between palms to form a tube, slightly tapered at both ends.
4. Gently flatten tube between your fingers to make a flat "worm".
5. Starting at one end, simply roll fondant into a tight ball to form a rose shape.
6. Pinch excess off back to secure and 'open' the petals.
7. Brush excess flour off surface with dry pastry brush.
8. Place gently on cake at desired location.

For the leaves...

1. Pinch off a small piece of green fondant (about the size of the tip of your pinky finger).
2. Form a small ball by rolling fondant between your hands.
3. Roll ball between palms to form a tube, slightly round at both ends.
4. Gently flatten tube between your fingers to make a flat "worm".
5. Pinch in the middle to form a two leaves and remove excess.
6. Using your thumb nail, gently score a line down the centre and, if desired, veins in leaves.
7. Brush excess flour off surface with dry pastry brush.

If your fondant gets a little dry, simply wet your hands and work the moisture into the fondant until it is once again smooth or, dampen with hands and wrap tightly in plastic wrap for about 10 minutes and then gently knead - same effect. 

Leftover fondant can be wrapped tightly in plastic wrap or sealed in an airtight container and stored in the fridge or freezer until next time.    

Happy Decorating!

Stop and see the gang at Thimble Cakes and if you have the time, have a cup of (organic) coffee and  hang out to watch the staff ice and decorate in the open concept finishing area of the bakery.  It's... relaxing.  

Thimble Cakes    369 Bank Street
Ottawa, Ontario     

 http://www.thimblecakes.ca/   

 613-695-0109  

Buttercream, just waiting for yummy Thimble Cakes

From humble beginnings to elevated haute cuisine status, cupcakes have become booming business in North America.   

What before was just for children’s birthday parties has now become the 'in' thing in baked goods.     

Imagine my squeals of delight when a small store front in my downtown Ottawa neighbourhood stripped back the paper on the windows just weeks ago to reveal an exquisite line of cupcake beauties in a deliciously vintage setting.  

Robin’s egg blue walls, eclectic furnishings and sparkling chandeliers entice but the product in the window stopped me dead in my tracks.    

Welcome Thimble Cakes Cupcakery & Cafe!  

Eco-friendly.  Nut free.  As local and as organic as a commercial bakery can be, they compost, they recycle they use environmentally friendly papers and cleaning products and monthly they host a charity day where proceeds go to a local animal rescue shelter.     

What’s not to love?!    

Offering gluten free cakes, egg/dairy free cakes, sugar free cakes and of course traditional cakes filled with butter and sugar and gluten available daily… Thimble Cakes rotates their flavor offerings daily.     

A clever idea to keep regulars coming back.     

The schedule is posted on the Thimble Cakes website; Thursday’s offering included Chocolate Loves Chocolate, Spicy Chai, Strawberry Cheesecake, No Foam Latte, Gluten Free Chocolate Coconut, Splendid Triple Chocolate (sugar free).  All gorgeous in their Valentine’s Day finery... Thimble Cakes has a cake for every taste and diary requirement.     

Snack in or take out.  Indulge in one or special order hundreds.     

Each cake is hand crafted, made in-house and lovingly finished by Owner/Baker (Master Cupcake Creator) Wendy van Velthonven.    

A home (and YouTube) schooled cook; Wendy began baking (and cooking) as a means of survival when she became a vegan years ago.       

She has since dialled back and is now a firm vegetarian, not allowing any animal based products in her kitchen.  No lard.  No bone based gelatine.  Only fruit and vegetable based colouring and flavour additives are found in the kitchen at Thimble Cakes.    

For years van Velthonven sold special occasion cakes from her home kitchen, developing a steady and loyal clientele  who actively encouraged her to expand into retail.     

Savvy business woman that she is, her due diligence included travel to Toronto, Montreal, San Francisco, Vancouver and multiple trips to New York City sampling new flavours profiles and doing her homework.     

van Velthonven’s hand written recipes now line the walls of the Thimble Cakes kitchen, Kitchen Aid at the ready, it is a spotless and well organized.     

Boxes of her secret ingredient... COCONUT MILK... stack elbow high.  Its coconut milk that gives her vegan offerings a velvety smoothness and essential fattiness often missed in vegan baked goods.    

A cupcake's view from the kitchen.

If I tell you anything more I’ll have to shoot you... I’m sworn to secrecy and rightfully so.  Trade secrets are trade secrets.   There was much whispering.     

There was also much tasting... reasons why I love my job.     

If I didn’t know it was gluten free I never would have suspected that the Gluten Free Chocolate Coconut was so darn good for me.  The No Foam Latte cupcake, finished with roasted espresso beans, might be a new favourite and now I’m just dying to try the Chocolate Loves Chocolate cake (that I helped decorate) lying in wait in my kitchen.     

I see a Master Cupcake Creator/Gypsy collaboration in the future as we discussed a savoury options... “Cupins” (combination muffin/cupcake) are soon to make a debut at Thimble Cakes.  Even went so far as to extend my (not so secret) Parmesan Muffin recipe her way so Wendy could demo it on Sunday when she cuts loose, experimenting in the kitchen with friends.      

Certainly something worth going back for!    

Owner/Baker (Master Cupcake Creator) Wendy van Velthonven... artist at work.

“And where does the name 'Thimble Cakes' come from?” inquires Gypsy.    

“My name, Wendy, comes from Peter Pan” smiles van Velthonven’s “so I looked for something from the book that fit.  When they first meet, Peter has no idea what a kiss is and so Wendy gives him a thimble... for a kiss.”     

She pauses “Cupcakes are small.  A thimble is small.  A kiss is small.  Thimble Cakes... kiss cakes.  It just... worked.”    

Romance AND cupcakes... don’t say I never give you anything!     

Happy Valentine’s Weekend Foodie Gypsies. 

Live, LOVE, Eat... WELL.

ThimbleCakes    

369 Bank Street
Ottawa, Ontario  

 http://www.thimblecakes.ca/

 613-695-0109    

Gypsy Note:  As an added Valentine’s Day Bonus Feature;   tossing a little pastry technique your way (complements of Wendy from Thimble Cakes)  “how to make a fondant rose”... fun in the kitchen.

The Chocolate Loves Chocolate with a little Gypsy rose...

There is something decidedly seasonal about ginger cookies. The temperature drops and the snow flies and suddenly I want to bake something sweet and spicy.

Easy and fun, Ginger Sparkle cookies are some of my favourite cookies for the holidays. Spicy enough for adults, sweet enough for kids and super simple.  I love the way the sugar sparkles on the outside hitting your tongue with that first hint of sweetness.

This recipe doubles, triples... quadruples easily without adjustment.  Just do the math and away you go.   The final product freezes well and the dough keeps beautifully in the fridge for INSTANT fresh cookies. Just soften to room temperature, shape, sugar and... bake.

There is a great art to baking cookies.  Not too dry, not too crisp, even colour on the bottom.  When they’re covered in sugar, like Ginger Sparkles you want to watch that your oven temperature is consistent.  Often there is a little loose sugar on the tray after baking, I like to give the baking sheet a little rinse between each batch.  I prefer not to smell burnt sugar if I'm not trying to burn sugar.  I'm crazy like that.

One of the best pieces of advice my Grandmother ever gave me was:
“Always bake a test cookie.”

Excellent advice. Test the size, the spread, the oven, the timing. Besides... you have to eat that one, it’s the rule.

The other really great piece of advice my Grandmother gave me was:
“Marry a man with his own teeth.”

These were two separate conversations for the record.  I’m not married... still looking for that illusive man who can chew his own food.  (Excruciatingly high standards.)

But, enough about me... you, go bake some cookies.  Get the kids to help they can make the little dough balls and roll them in sugar.  Baking stretches those math skills and baking cookies with someone you love... makes marvelous memories.

What could be more fun than sparkly cookies?!

Ginger Sparkle Cookies Recipe
3/4 cup Butter
1 cup Sugar
1 Egg
1/2 cup Molasses
1/2 teaspoon Vanilla

2 1/4 cup Flour
2 teaspoon Baking soda
1 teaspoon Baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger

Method:
1. In a large bowl, cream butter and sugar, and then add other wet ingredients and mix.
2. Add dry ingredients and mix thoroughly. Dough should be easy to handle and not sticky - add flour if necessary.
3. Shape dough into one inch balls and roll in sugar. Flatten slightly with pads of fingers so they spread easily.
4. Bake on an ungreased cookie sheet @ 350* for 10 minutes.

Ginger Sparkles will be very soft fresh out of the oven, as they cool they harden to be crisp on the outside and chewy on the inside. YUM. 

More Christmas goodies coming soon... give us some feedback... what do you need to feed your tribe and we will find a way to get it on Food Gypsy.

... the "test" cookie... I ate it. Hey, I don't make the rules!