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Recipes

Lemon Posset with Cinnamon & Bay Leaf

BT Calgary | posted Tuesday, May 16th, 2017

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— Courtesy Renée Kohlman — 

Ingredients:

  • 3/4 cup granulated sugar
  • 3/4 cup lemon juice (about 3-4 lemons)
  • 1 Tbsp grated lemon zest
  • 1-inch piece fresh ginger, peeled
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 whole cloves
  • 2 1/4 cups whipping cream
  • 1 cup assorted fresh berries, for garnish

Directions:

  1. In a medium saucepan, stir together the sugar, lemon juice, lemon zest, ginger, bay leaf, cinnamon stick and cloves.
  2. Bring the mixture to a simmer over medium-high heat. Once the sugar has dissolved, turn down the heat to low and let the mixture steep for 10 minutes.  This will infuse the aromatics.
  3. Remove this lemon syrup from the heat and pour it through a fine mesh strainer into a large bowl. Discard the bay leaf, cinnamon stick and cloves.
  4. Place the whipping cream in a medium saucepan over medium-high heat and bring it just to a simmer. Turn down the heat to low and let it cook for 5 minutes, stirring regularly so it doesn’t scald.
  5. Remove the cream from the heat and use a spoon to stir it into the lemon syrup until a custard-like consistency is achieved.
  6. Pour the custard into ramekins or cups (choose the size that works best for your guests), let them sit for 30 minutes at room temperature and then cover
    them with plastic wrap and refrigerate for at least 4 hours before serving.
  7. Garnish with fresh berries.

The lemon possets can be covered with plastic wrap and refrigerated for up to 5 days.

— Enjoy! —

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Copycat Recipes: Two Bite Cinnamon Buns

BT Calgary | posted Wednesday, Sep 2nd, 2015

Two Bite Cinnamon Buns

Makes 2 dozen mini cinnamon buns.

Makes 2 dozen mini cinnamon buns.

INGREDIENTS:

Dough –

  • 2 cups flour
  • 1 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1/4 tsp. salt
  • 3/4 cup milk
  • 1/4 cup canola or other mild vegetable oil

Filling –

  • 1/2 cup packed dark brown sugar
  • Cinnamon

PREP:

  1. Preheat the oven to 350°F.
  2. In a large bowl, combine flour, sugar, baking powder and salt. Add the milk and oil and stir by hand just until you have soft dough.
  3. Divide the dough in half. On a lightly floured surface, pat or roll each piece of dough into a 6×12-inch rectangle. Sprinkle each with half the brown sugar and cinnamon and starting from a long side, roll tightly jelly-roll style into a log. Cut each log into 12 inch-long pieces (try cutting it in half, then each half in half, etc.) and place each piece cut-side down in a mini muffin pan.
  4. Bake for 15-20 minutes, until golden. Invert onto a platter while still warm.

Enjoy!

 

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Chef Darren’s Chili Recipe

BT Calgary | posted Tuesday, May 5th, 2015

Chef Darren’s Chili Recipemoms best meal

Courtesy Darren MacLean, downtownfood

 

Ingredients:

 

  • Splash of vegetable oil
  • 2 large onions, chopped
  • 1 chili pepper, chopped
  • 3 cloves of garlic, chopped
  • 2 lbs of lean ground beef
  • 3400g tins of whole tomatoes with juice, chopped
  • 2 tablespoons toasted and ground cumin
  • 1 tablespoon chili powder
  • 2 tablespoons paprika
  • 1 cinnamon stick (Chef) (no cinnamon stick for Mom)
  • 2 450g cans kidney beans, rinsed
  • 1 350 ml can of beer (Mom)
  • 1/4 cup red wine (Chef)
  • 1 bay leaf
  • Salt and pepper to taste
  • 4 tablespoons sour cream
  • 1/2 cup shredded cheddar
  • 3 teaspoons shredded scallions

 

 

To make:

 

  1. In a medium-sized stockpot, heat the oil over medium heat. Sauté onion, chili pepper and garlic until soft. Add ground beef; cook and stir until meat is browned, then drain off all excess fat from the beef before heading to the next step.
  2. De-glaze with wine and/or beer; allow to reduce by half before heading to the next step.
  3. Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, and cinnamon stick. Cover and simmer for 45 minutes.
  4. Stir in kidney beans and cook for another 15 minutes.
  5. Finish with a touch bitter dark chocolate for a chef’s touch (1/2 T only).
  6. Top with cheddar, sour cream and freshly chopped green onions.

 
Check out Chef Darren Maclean create this recipe with his mom!

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