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Recipes

Coffee Ideas from McCafe

BT Calgary | posted Friday, Jul 31st, 2015

Espresso for the Affogato (single serve)

Ingredients

  • 4 oz Vanilla Gelato
  • 2 oz brewed McCafé Espresso
  • 10g Oreo Cookie Crumbs

Assemble Affogato: Place Oreo cookie crumbs in bottom of cup, add ice cream and top with espresso.

McCafe Tiramisu Parfait (single serve)

  • Coffee Syrup:
  • 1 cup brewed McCafé strong coffee
  • 2 tablespoons granulated sugar

Filling:

  • 8 oz mascarpone cheese, at room temperature
  • 1 teaspoon pure vanilla extract
  • 250 ml heavy cream
  • 7 oz granulated sugar
  • 20-24 ladyfingers

Instructions:

  1. For coffee syrup: In a small bowl, combine hot coffee, 2 tablespoons sugar. Mix until sugar dissolves. Set aside to cool.
  2. For filling: In a large bowl, whisk mascarpone by hand until creamy and smooth. Whisk in vanilla extract. In a different bowl, whisk together heavy cream and sugar using an electric mixer until stiff peaks form. Fold whipping cream into mascarpone in 2 additions until mixture is smooth.
  3. Assemble Tiramisu: Break each ladyfinger into 4 pieces, soak in the coffee and place on top of the cream. Repeat with layering filling and ladyfingers, creating 2-3 layers in total. For each ladyfinger, add about 2-3 heaping tablespoons of cream. Serve cold. Right before serving, dust the top with cocoa/coffee powder

Cappuccino popsicles

Yield: 6-8 pops

Ingredients

  • 1 3/4 cups (14 fl oz/430mL) strongly brewed coffee
  • 1/3 cup (3 fl oz/80mL) whole milk
  • 1/4 cup (2 oz/60 g) superfine sugar
  • 1/4 cup (2 fl oz/60mL) heavy cream
  • 1 tsp confectioner’s sugar

Method

  1. In a four-cup measure with a pour spout, combine the coffee, milk, and superfine sugar. Stir until the sugar has completely dissolved. Set aside. In a bowl, combine the cream and confectioner’s sugar. Using a whisk, beat until the cream forms soft peaks. It takes a while by hand. Set aside.
  2. If using conventional ice pop molds, divide the coffee mixture among the molds, then spoon a dollop of the whipped cream into each mold. Cover and freeze until solid, at least 4 hours or up to 3 days. If using sticks, insert them into the molds when the pops are partially frozen, after about 1 hour, then freeze until solid, at least 3 more hours.

Dempsters’ Maple French Toast Bagel Chips with Honey, Lime & Yoghurt Dip

BT Calgary | posted Tuesday, Jul 28th, 2015

Courtesy Dempsters.ca

Serves 6

Ingredients:

  • 4 whole
  • Dempsters’ Maple French Toast Bagels
  • 2 tbsp (30 ml)
  • Olive oil
  • Salt (to taste)

 Method:

  1. Bagel Chips
  2. Preheat the oven to 180°C (350°F).
  3. Thinly slice bagels vertically into ‘chip’ width.
  4. Place bagel slices on a parchment lined baking sheet. Lightly brush with oil on both sides.  Season with salt.
  5. Bake until lightly browned (approximately 5 minutes). Let cool completely.
  6. Chef’s Tip:  Store in an airtight container if not using right away.

Serve with dip (recipe below).

 

Yoghurt Dipping Sauce

 

Ingredients

  • 2 cups (16 oz)     Plain Greek yoghurt
  • 2 tbsp                                    Honey
  • 1                                              Lime (zest and juice)
  • 1                                              Vanilla Pod (seeded)

Method

  1. Combine yoghurt, honey, lime juice and lime zest in a small mixing bowl.
  2. Refrigerate until serving.
  3. Serve with Bagel chips and your favourite fruit sides.
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Dempster’s Sundried Tomato Bagel ‘Toad in the Hole’

BT Calgary | posted Tuesday, Jul 28th, 2015

Courtesy Dempsters.ca

Ingredients:

  •         4 Whole               Dempsters’ Sundried Tomato Bagels (halved)
  •         2 tbsp                    Unsalted butter
  •         8                             Eggs
  •         ½ tsp                    Salt
  •          ½ tsp                   Pepper (fresh ground)
  •         ½  cup                  Cream  cheese

Method:

  1. Preheat oven to 400 degrees.
  2. Enlarge holes to 1 inch in diameter in your bagel (this is easier once halved).
  3. Butter centre cut of bagel.
  4. Place bagel halves buttered side down in medium high frying pan until golden brown (approx 2 minutes).
  5. Once golden brown transfer all of the bagel halves cut side down on to a parchment lined baking sheet.
  6. Break an egg into center of each bagel half and season with  salt and pepper to taste.
  7. Finally place a ‘dollop’ of cream cheese over each egg and place eggs in preheated oven for approximately 10 minutes or until eggs are to your preferred doneness.

 

Chef’s Tips:                 Base of hole can also be filled with sausage, spinach or bacon before adding the egg.   A pre-toasted bagel spread with cream cheese topped with cooked sausage patty pressed with plate can be topped with a already fried egg.

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Dempster’s Sundried Tomato Bage Kale & White Cheddar Strata

BT Calgary | posted Tuesday, Jul 28th, 2015

Courtesy dempsters.ca
Serves 6 – 8

Ingredients:

  • 6 (1 pkg) Dempsters’ Sundried Tomato Bagels (cut into large cubes)
  • 1 large White onion (minced)
  • 3 cloves Garlic (finely minced)
  • 1 tbsp Extra virgin olive oil
  • 3 cups Fresh kale (chopped)
  • 1 Pinch Grated Nutmeg
  • 1 tbsp Butter (unsalted)
  • 3 cups Aged white cheddar (finely grated). Reserving 1 cup to top Strata.
  • 8 large Eggs
  • 2 cups Milk (2% is ideal)
  • 3 tbsp Dijon mustard
  • Salt and Pepper (to taste)

Method:

  1. Preheat oven to 350 degrees.
  2. In a sauté pan on medium heat add olive oil and sauté onion for approx. 3 minutes.
  3. Add garlic and sauté for an additional 30 seconds. Add chopped kale. Let cook until wilted. Season with salt and pepper. Then remove from heat.
  4. Butter the bottom of a 12″x9″ baking dish. In buttered baking dish combine Dempsters’ Sundried Tomato Bagel cubes, kale & onion mixture plus 2 cups white cheddar cheese.
  5. In a medium mixing bowl whisk together eggs, milk, nutmeg and Dijon mustard. Once combined slowly pour it over the bagel mixture. Ensure bagels soak up the liquid. Top strata with the remaining cup of white cheddar.
  6. Bake Strata for 35 minutes, or until it is set in the centre.
  7. Chef’s Tip: Let Strata set for 10 minutes before serving.
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Cappuccino pudding cakes

Chatelaine | posted Tuesday, Jul 28th, 2015

PREP 10 MIN | TOTAL 25 MIN | MAKES 4 SERVINGS

INGREDIENTS

1/4 cup all-purpose flour
2 tbsp instant espresso powder
1 tbsp unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp  salt
1/4 cup unsalted butter, melted
1/3 cup granulated sugar
2 eggs
2 tbsp coffee liqueur, optionalf
2 cups vanilla or coffee ice cream

INSTRUCTIONS

  • PREHEAT oven to 400F. Lightly spray 4 ovenproof teacups with oil and arrange on a baking sheet.
  • STIR flour with espresso, cocoa, baking powder and salt in a medium bowl.
  • WHISK butter with sugar in a medium bowl. Whisk in eggs, then flour mixture, until just combined. Spoon into prepared cups.
  • BAKE in centre of oven until a skewer inserted into centre of cake comes out clean, 15 to 17 min. Drizzle liqueur over warm cakes. Top each with a scoop of vanilla ice cream.

NUTRITION

Calories 374
Protein 7 g
Carbohydrates 40 g
Fat 22 g
Fibre 1 g
Sodium 265 mg

Bacon-Wrapped Pork Tenderloin with Chorizo

BT Calgary | posted Friday, Jul 24th, 2015

Recipe

Bacon-Wrapped Pork Tenderloin with Chorizo

Courtesy Atco Blue Flame Kitchen

12 slices bacon (about 1 package)
1 cup chorizo or hot Italian sausage meat (about 2 large sausages, casings removed)
1 pork tenderloin (1 lb/0.5 kg)
Freshly ground pepper, optional

1. Lightly wet your countertop with water and make a 27×17 inch rectangle of plastic wrap on top. Depending on the size of your roll of plastic wrap, you may need to overlap two pieces to achieve this rectangle. The slightly wet counter will help keep the plastic wrap in place.
2. Place bacon strips vertically on plastic wrap, slightly overlapping them so there are no gaps.
3. Take a knife or the back of a spoon and spread sausage meat in a rectangle about the size of the tenderloin directly over layered bacon. The sausage meat should be spread just slightly wider than the width of your tenderloin. Make sure to leave the bacon edge closest to you uncovered by about 1 inch.
4. Place the tenderloin on top of the sausage meat. Tuck the tail of the tenderloin underneath.
5. Using the edge of plastic wrap closest to you as an aid, roll the bacon over and around the tenderloin and sausage meat. Press and pull the roll back towards you to tighten the roll every so often while rolling the meat forward. Also, make sure to pull the plastic wrap up and out of the way as you go.
6. Roll the plastic wrap tightly around the bacon-wrapped tenderloin and tie off each end. Refrigerate your meat masterpiece for a minimum of 2 hours or up to a maximum of 8 hours before you bake it.
7. Crank your oven to 375°F.
8. Remove the plastic wrap from the bacon-wrapped tenderloin and throw the plastic wrap away.
9. Line a rimmed baking sheet with some non-stick foil and place your bacon-wrapped tenderloin down with the bacon seam on the bottom. If the seam isn’t tucked underneath, the bacon will curl up. If you want, sprinkle with pepper.
10. If you have an oven-safe thermometer, insert it into the tenderloin and bake until an internal temperature of 160°F is reached, about 55 – 65 minutes. To get the bacon real crispy, broil the tenderloin for about 3 – 8 minutes, but make sure to watch it the whole time so that it doesn’t burn. And, most importantly let your meat rest once it’s out of the oven! Wait a solid 10 minutes before you even think about approaching your tenderloin with a knife. Serves 4 – 6.

Bacon Dressing

BT Calgary | posted Thursday, Jul 23rd, 2015

Noble Salad ResizeCourtesy THE NASH

Makes ½ litre (may be stored in the refrigerator for up to 4 weeks)

Ingredients:

  • 4 cloves garlic ~ roasted
  • 300 ml mayonnaise
  • 75 ml buttermilk
  • 75 ml sour cream
  • 15 ml bacon fat ~ room temperature
  • ½ ea lemon ~ juice
  • pinch cayenne
  • pinch salt
  • pinch black pepper
  • pinch dry thyme
  • dash Worcestershire sauce
  • dash Tabasco

2 strips bacon ~ chopped and fried until semi-crispy

Method:

  1. Place all ingredients into a stainless steel mixing bowl.
  2. Combine using a whisk, taste for seasoning and whether or not it requires more lemon juice or not.
  3. Store in a clean, sealed container in the refrigerator until required.
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Berry tartlets with jumbleberry jam

Chatelaine | posted Wednesday, Jul 22nd, 2015

PREP 15 MIN | TOTAL 15 MIN |MAKES 24 TARTS

INGREDIENTS

2 cups  all-purpose flour
1 cup cold unsalted butter, cubed
1/2 tsp salt
1/2 260-g pkg  cream cheese, at room temperature
1 egg, divided
1 1/2 cups jumbleberry jam
 coarse sugar, optional

INSTRUCTIONS

  1. WHIRL flour, butter and salt in a food processor until coarse crumbs form. Add cream cheese and egg yolk. Pulse just until dough starts to form a ball. Divide dough into 2 portions. Shape each into a flat disc, then cover with plastic wrap. Refrigerate until firm, about 1 1/2 hours.
  2. PREHEAT oven to 375F. On a lightly floured surface, roll each portion of dough into a 12 × 12-in. square, about 1/4 in. thick. Cut into 24 3-in. circles. Gently push rounds into a 24-cup mini- muffin pan, pressing along the bottom, then up the sides until pastry is slightly over the rim. Gather and re-roll dough scraps to 1/4 in. thick. Cut into 1-in. stars (or other shapes) using a cutter.
  3. FILL each dough cup with 2 tsp jam. Lay star cut-outs on jam. Brush edges and stars with reserved egg white, then sprinkle with coarse sugar.
  4. BAKE in centre of oven until tops are brown, 25 to 30 min. Let stand 10 min, then remove tarts from pan.

Prep tip: Use 2 regular muffin pans instead, pressing dough rounds about halfway up sides of each cup.

NUTRITION

Calories 146
Protein 3 g
Carbohydrates 14 g
Fat 10 g
Fibre 2 g
Sodium 75 mg
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