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Recipes

Hot Buttered Rum Baked Apples

BT Calgary | posted Monday, Dec 4th, 2017

Hot buttered rum is traditionally served as a festive beverage during the holidays but the flavors works perfectly when combined with crisp apples in this delicious dessert.

baked apples

— Courtesy Theresa Toth —

Ingredients:

Baked Apples

  • 1 cup brown sugar
  • 1 1/2 cups sliced almonds
  • 1 cup water
  • 4 cups apples, chopped
  • 1 teaspoon cinnamon

Hot Buttered Rum Sauce

  • 1 can sweetened condensed milk
  • 1/2 cup rum
  •  Pinch of nutmeg

Directions:

  1. Preheat oven to 350 degrees. Combine all the ingredients for the baked apples in a large bowl.
  2. Spoon into individual ramekins or use a larger baking dish. Bake for 15 minutes and stir.
  3. Bake for 15 minutes more until the apples are soft and the tops are browned.
  4. Meanwhile, in a large saucepan heat the sugar, milk and butter over low heat, stirring frequently so that it doesn’t burn.
  5. Once the sugar is melted, remove the mixture from the heat and gradually stir in the rum and vanilla.

— Enjoy! —

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Pomegranate Martini

BT Calgary | posted Monday, Dec 4th, 2017

This beautiful pink martini is a great signature drink to have at any party because you can mix up a large batch of the vodka/pomegranate combo with chilled sparkling water on the side and allow guests to serve themselves as needed. It’s far more economical than having multiple bottles of wine and it gives the evening a theme. Many grocery stores carry pomegranate arils either fresh or frozen, which makes this drink even easier to whip up at a moment’s notice.

martini

— Courtesy Theresa Toth —

Ingredients: 

  • 1/2 to 1 once vodka
  • 1/2 to 1 once pomegranate nectar
  • 1/4 to 1/2 once grenadine
  • 1/2 cup club soda
  • pomegranate arils for garnish
  • lemon slices for garnish

Directions:

  1. Depending on the size of your martini glass, pour either 1/2 ounce or 1 once of the vodka & pomegranate nectar into a martini shaker with ice.
  2. Add grenadine and shake.
  3. Pour into the glass and top with soda. Garnish with lemon and pomegrante arils.

— Enjoy! —

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Turkey Meatballs w/Cranberry & Boursin

BT Calgary | posted Monday, Dec 4th, 2017

You can cook the the meatballs in the oven and then plate them up, or you can make them in the slow cooker and keep it on low so that the dish stays warm while you entertain. Just have the cheese on the side so your guests to top their meatballs as they like.

meatballs

— Courtesy Theresa Toth — 

Ingredients:

  • 1 two pound package frozen turkey meatballs
  • 1 can cranberry sauce
  • 1 package of Boursin Cranberry/Black Pepper cheese, crumbled
  • 2 tablespoons fresh chives, chopped

Directions:

  1. Preheat the oven to 400 degrees. In a large casserole dish, add the meatballs and the cranberry sauce and stir to combine. Cover with foil and cook for 10 minutes.
  2. Stir and cook for another 10 minutes until hot. Remove from the oven and place on a platter with toothpicks on the side.
  3. Top with crumbled cheese and chives.

— Enjoy! —

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Noble Waffles

BT Calgary | posted Wednesday, May 6th, 2015

waffles_1

Mom’s Best Meals: Noble Waffles

Courtesy Chef Michael Noble of thenashyyc.com and notabletherestaurant.ca and adapted from Five Roses cookbook.

 

Ingredients:

  • 2              Cups       flour ~ all purpose
  • 3              Tsp        baking powder
  • 1              Tsp        salt
  • 3              Tsp       sugar
  • 2              Cups       milk
  • 3              pc         egg yolk
  • 5              Tbsp       vegetable oil
  • 3              pc         egg white

 

Method:

  1. Place all dry ingredients from the first section into a large mixing bowl, stir to combine.
  2. In a separate bowl place all wet ingredients from the second section of the recipe.
  3. Using a hand whisk combine all of the wet ingredients.
  4. Form a well in the centre of the dry ingredients, pour the wet ingredients into the well. Stir the ingredients together from the inside out only until a batter is formed. Set aside for 5 minutes while you whisk the egg whites.
  5. Whip the egg whites until soft peaks form.
  6. Fold the whipped egg whites into the batter, leave a few pieces of the whipped whites visible, don’t overmix at this point as air will escape and the waffles will be heavy.
  7. Preheat a waffle iron.
  8. Place a spoonful of the batter on the iron and close.
  9. Cook the waffle until the steam stops rising, or until desired doneness is achieved.
  10. Eat the waffle immediately when it is light, crispy and fluffy.

 

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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New Year’s Cocktails

BT Calgary | posted Tuesday, Dec 30th, 2014

Courtesy of Ki Modern Japanese and Bar

Courtesy of Ki Modern Japanese and Bar

Brandy Alexander

  • 1oz Brandy
  • 1oz Crème de Cacao
  • 1oz Fresh Crème
  • Shake in a jigger with ice.
  • Strain into a martini glass and dust with grated nutmeg.

Ume Old Fashioned

  • 1.75oz Ume Plum
  • 0.25oz Jim Beam
  • Garnished with Orange Peel

Niji (Rainbow)

  • 1oz Absolut Raspberry
  • 1oz Ume
  • 1oz Raspberry Syrup
  • 0.5oz Lemon Juice
  • Topped with Prosecco and 1 dash of Blue Curacao

WATCH the segment!

Courtesy Ki Modern Japanese and Bar’s Adam Snelling

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Chef Darren MacLean’s Miso-infused stuffing

BT Calgary | posted Tuesday, Dec 23rd, 2014

Chef Darren MacLean’s Miso-infused stuffing

 

This recipe can be made the day before or first thing in the morning. It’s a great way to make sure there is enough for the whole family and then some.

 

Ingredients:

  •  2 cups white or yellow onions finely diced
  • 2 cups celery finely diced
  • 1/2 cup of shallots finely diced
  • 6 sprigs of thyme leaves picked and chopped
  • 2 2-inch stems of rosemary picked and chopped
  • 1 bunch of flat leaf parsely finely chopped
  • 10 leaves of sage finely diced
  • 1 large sprig of savory picked and chopped
  • 1 litre of chicken stock reduced by half
  • 2 T of white miso paste
  • 1/2 pound of butter
  • salt and pepper to taste
  • 6 chopped baguettes
  • or 2 loaves of sliced bread

 

Method:

1. Chop bread into bite size pieces and leave out overnight to dry.

2. Melt butter in a saucepan over low heat.

3. Once melted, add celery, onions and shallots. Season with salt and pepper.

4. Cook until semi-translucent but not colored. (About 7-10 minutes.)

5. When cooked, add miso and 1/2 the herbs. Continue to simmer for 2 minutes.

6. Add chicken stock and bring to a simmer.

7. In a large bowl, pour mixture over the bread crumbs and mix thoroughly with 1/4 of the fresh herbs. (Reserve the last 1/4 of the fresh herbs for finishing.)

8. Place in a foil pan or cake pan and cover.

9. Bake for 20-30 minutes @ 350 degrees.

10. Uncover and broil on high for 1 minute to give stuffing a bit of crunch on the top.

11. Top the stuffing with the last 1/4 of the herbs and enjoy.

 

Note: Do not over-salt, as the miso contains a great deal of salt on its own. Should you need more seasoning, feel free to season with more salt…but only after adding the miso and tasting the mixture.

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ROASTED NUTS, CANDIED PECANS, ORANGE AND PINK PEPPERCORN

BT Calgary | posted Thursday, Dec 11th, 2014

Platter_2

Courtesy, Chef Steve Lepine from SAIT Culinary Campus

Ingredients

  • 1 Fresh Orange, Zest
  • 1 TBSP Icing Sugar

Method

1. Peel orange zest with vegetable peeler, cut orange zest into very thin slices.
2. Place zest into bowl with icing sugar, lay orange zest onto baking sheet.
3. Place into 200F oven for 20-30 minutes until dry and brittle.
4. Remove from oven and allow to cool at room temperature.

Ingredients

  • 1/8 cup Butter
  • ¼ cup Icing Sugar
  • 1 cup Pecans

Method

1. Place butter, sugar and pecans into frying pan and turn heat on high.
2. Continue to stir the nuts until sugar caramelizes and turns golden brown.
3. Sprinkle orange zest onto hot nuts.
4. Remove from heat and place pecans onto baking sheet with parchment paper.
5. Allow to cool.

Ingredients

  • ¼ cup Pink Peppercorn Dust

1. Place peppercorns into sieve and press until all pink outer peel comes off the peppercorns, keep separate.
2. Keep pink shell of peppercorns for nuts, reserve whole peppercorns for future recipes.

Ingredients

  • ¼ cup Walnuts
  • ¼ cup Pistachio
  • ¼ cup Almonds

Method

1. Place nuts onto baking sheet and roast in oven at 350 F for 5-10 minutes until lightly browned.
2. Remove from oven and sprinkle with pinch of salt and peppercorn dust.
3. Mix all nuts together and enjoy.
4. Store leftover nuts in air tight container.

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