Another great recipe from our friends at Reunion Island Coffee and this time it’s “Double Chocolate Mint Milano” to brighten your afternoons.

For more information on Reunion Island Coffee please visit them at – http://www.reunionislandcoffee.com/

Double Chocolate Mint Milano

Ingredients:

·         2 shots Reunion Island Cannonball espresso

(Optional: Substitute espresso for 4 oz brewed Reunion Island Guatemala La Soledad)

·         1 oz. Torani Chocolate Milano syrup

·         ½ oz. Torani Chocolate Mint syrup

·         8 oz. steamed or warmed milk

Directions:
Prepare espresso and pour into serving mug. Add sauce, syrup and steamed milk and stir until combined. Garnish with whipped cream and chocolate shavings.

Pumpkins should be available all year round and not just for Halloween because they’re perfect for snacks, soups and so much more.

This baked pumpkin seed recipe comes from our friends at Home Made Simple and believe us, it’s that simple so enjoy this autumn season with some seasonal flavour.

INGREDIENTS

296 g (2 cups) pumpkin seeds

30 mL (2 tablespoons) light cooking oil (vegetable, peanut, or other)

5 mL (1 teaspoon) cayenne, garlic powder, cumin, curry, or any favourite—add more or less to taste

5 mL (1 teaspoon) salt

DIRECTIONS

1. Preheat oven to 177° C (350° F).
2. Remove seeds from pumpkin and rinse with water to remove any remaining pulp. Dry seeds between two paper towels.
3. Mix oil with spices and/or salt, and toss mixture with seeds.
4. Spread seeds over a baking sheet. Bake seeds approximately 30 minutes or until crisp and very lightly browned, tossing occasionally.

Another great recipe from the California Walnut Commission – Walnut Fish Tacos!

Check it out the recipe and try it out for your next summer party.

Ingredients:

Direction:

In a medium bowl, combine all walnut slaw ingredients. Mix well and set aside for 30 minutes.

Slice tilapia filets into 1-inch (2.5 cm) pieces and season with salt and pepper. In a heavy bottomed    non-stick pan on medium-high, add oil and pan fry tilapia pieces until cooked and flaky, about 5 to 7 minutes.

Divide equally between the tortillas and top evenly with walnut slaw.

Serves 4.

Tip: Walnut slaw can be made a day ahead and kept refrigerated. May use haddock or catfish instead of tilapia.

PER SERVING (2 tacos): about 626 cal,  27 g pro, 35 g fat (4 g sat. fat), 56 g carb, 7 g fibre, 36 mg chol, 1106 mg sodium. %RDI: 15% calcium, 20% iron, 4% vit A, 50% vit C.

For more great recipe ideas visit the California Walnut Commission website by clicking HERE

Red Prince apple butter, enrobed in rich dark chocolate and topped with edible gold flakes create for a regal indulgence with these Gilded Caramel Red Prince Apple Truffles. Add a dash of royalty to your wedding by serving these majestic morsels for dessert or sending each guest home with a party favour.

Ingredients:

Instructions:

1. In a large heavy bottomed skillet over medium-high heat melt butter and sugar.
2. Once melted, reduce heat to a simmer, stirring occasionally. Let cook until the sugar caramelizes and turns golden brown, about 3 to 5 minutes.
3. Immediately add diced Red Prince apples, lemon juice and cinnamon. Continue cooking for 20 minutes until most of the apples have cooked down and appear translucent.
4. Transfer mixture to a blender or food processor and blend to form a smooth paste. Place into fridge or freezer for 1/2 hr or until cold enough to handle.
5. Using your hands, roll 1 tsp (5 ml) caramel apple filling into a ball then place on a parchment lined baking sheet or tray. Continue rolling with remaining filling and then place apple balls back into freezer for approximately 30 to 45 minutes.
6. Meanwhile, melt the chocolate in a double boiler or microwave. Using 2 forks or a dipping tool, gently roll 1 apple ball into chocolate and remove while tapping against bowl to drain excess chocolate.
7. Place truffle back onto baking sheet and repeat steps with remaining apple balls.
8. Place truffles into fridge to set, about 1/2 hr.
9. Brush tops with gold leaf or gold dust to finish.

Makes 18 to 20 truffles.

Chef Tip: truffles will keep refrigerated for up to a week.

PER SERVING (1 truffle): 101 calories, 5 g fat, 4 g saturated fat, 8 mg cholesterol, 24 mg sodium, 13 g carbohydrates, 1 g fibre, 1 g protein. % RDI: 0% calcium, 0% iron, 1% vitamin A, 3% vitamin C.

Visit the Red Prince Apple Website for more news and recipes — CLICK HERE

In honour of the Royal Wedding today Red Prince Apples proudly presents this recipe for Gem Scones with clotted cream.

The Red Prince apples used in these scones make for a light and moist biscuit. Paired with clotted cream, a traditional English spread, these Red Prince Apple Gem Scones are the perfect treat to serve at a mid-day bridal shower or afternoon tea party.

Visit the Red Prince Apple Website for more news and recipes — CLICK HERE

Ingredients:

Method:

1. Preheat oven to 425°F (218°C).
2. In a medium-sized bowl, combine apples with lemon, sugar and cinnamon and let sit.
3. In a large mixing bowl, combine flour and baking powder, set aside.
4. In a small bowl, add milk and apple cider vinegar; let sit for a few minutes.
5. Grate frozen butter and add to flour, stirring to combine.
6. Drain the Red Prince apples and mix into flour and butter to coat. Pour milk into dry ingredients mixing with a fork until just combined being careful not to overwork the dough.
7. Roll dough to 1-inch (2.5 cm) thickness and with a cookie cutter cut into 1 ½” (3.5 cm) rounds. Sprinkle with demerara sugar (if desired) and bake for 15 minutes or until bottoms are light golden brown.
8. Serve with clotted cream and good quality tea.

Makes 25 scones.

PER SERVING (1 scone): 79 calories, 4 g fat, 2 g saturated fat, 0 mg cholesterol, 53 mg sodium, 10 g carbohydrates, 0 g fibre, 1 g protein. % RDI: 1% calcium, 2% iron, 4% vitamin A, 2% vitamin C.

At your next formal engagement, create a royal feast for your guests by serving Red Prince Apple Stuffed Cornish Hens, an elegant alternative to traditional poultry dishes. Brimming with sweet Red Prince apple pieces and savoury pancetta bites, and topped with a smooth apple whiskey gravy, this roasted entrée will impress even the most discerning of palates.

Preheat oven to 375°F (190°C).

In a large heavy bottomed skillet, sauté pancetta over high heat for 1 minute then add celery, onion, Red Prince apple, garlic, poultry spice and black pepper. Sauté until lightly browned, about 3 to 5 minutes. Remove from heat and stir in lemon zest.

Debone Cornish hens and stuff with Red Prince apple stuffing. Tie hens with butcher’s twine to secure stuffing.

Lightly season hens with oil, salt and pepper and roast in centre rack of oven for 50 to 60 minutes until juices run clear.

Once cooked, (meat thermometer should register at 175°F) remove from oven, covering with foil and let rest 10 to 15 minutes.

Meanwhile, to make gravy, combine stock, Calvados, Dijon mustard, cornstarch and thyme in a heavy bottomed sauce pan over high heat. Whisk constantly until bubbling and gravy becomes translucent. Remove thyme sprigs and season with salt and pepper to taste.

Makes 4 servings.

Chef Tip: Specialty butchers may be able to debone the hens for you or alternately use butterflied chicken or turkey breast.

PER SERVING (1/2 hen with stuffing and a portion of gravy): 502 calories, 34 g fat, 9 g saturated fat, 187 mg cholesterol, 825 mg sodium, 10 g carbohydrates, 1 g fibre, 35 g protein. % RDI: 4% calcium, 15% iron, 5% vitamin A, 15% vitamin C.

Source: www.redprinceapple.ca

Preheat oven to 375°F (190°C).

In a large heavy bottomed skillet, sauté pancetta over high heat for 1 minute then add celery, onion, Red Prince apple, garlic, poultry spice and black pepper. Sauté until lightly browned, about 3 to 5 minutes. Remove from heat and stir in lemon zest.

Debone Cornish hens and stuff with Red Prince apple stuffing. Tie hens with butcher’s twine to secure stuffing.

Lightly season hens with oil, salt and pepper and roast in centre rack of oven for 50 to 60 minutes until juices run clear.

Once cooked, (meat thermometer should register at 175°F) remove from oven, covering with foil and let rest 10 to 15 minutes.

Meanwhile, to make gravy, combine stock, Calvados, Dijon mustard, cornstarch and thyme in a heavy bottomed sauce pan over high heat. Whisk constantly until bubbling and gravy becomes translucent. Remove thyme sprigs and season with salt and pepper to taste.

Makes 4 servings.

Chef Tip: Specialty butchers may be able to debone the hens for you or alternately use butterflied chicken or turkey breast.

PER SERVING (1/2 hen with stuffing and a portion of gravy): 502 calories, 34 g fat, 9 g saturated fat, 187 mg cholesterol, 825 mg sodium, 10 g carbohydrates, 1 g fibre, 35 g protein. % RDI: 4% calcium, 15% iron, 5% vitamin A, 15% vitamin C.

Source: www.redprinceapple.ca

What does it take to make a perfect grilled cheese sandwich?

What other sandwich brings you more joy and nostalgia of your childhood than this simple yet delicious sandwich?  We all know it has to gooey and filled with the right type of cheese, crunchy and messy.

The good people at Good House Keeping weighed in saying that the best grilled cheese sandwiches are made in waffle irons and not the good old fashion frying pan.

“Here’s my secret for making the ultimate comfort food both gooier and crunchier: Use your waffle iron!

If you’ve been thinking of investing in a panini maker, try this method first. Just as when you cook waffle batter, the area between the raised surfaces become super-crispy, providing a nice contrast to the melted cheese filling.”

Here are some photographs of what we think could possible be perfect grilled cheese sandwiches too.

Photograph by Chefdruck

Photograph by Eatocracy

Photograph by L.Richarz

Photograph by ghostsnghouls

Photograph by locadez

Carrot Walnut Cupcakes with Lemon Buttercream Frosting

Another great recipe from our friends at the California Walnut Commission.

Enjoy!

Cupcakes:
2-1/2 cups grated carrot (about 2 whole carrots) 625 mL
1-1/2 cups California walnut pieces 375 mL
1 cup diced pineapple, fresh or canned 250 mL
2 cups flour, divided 500 mL
2 tsp cinnamon 10 mL
1/2 tsp nutmeg 2 mL
2 tsp baking soda 10 mL
1/2 tsp salt 2 mL
4 eggs 4
1-1/2 cups sugar 375 mL
1-1/2 cups vegetable oil 375 mL
Lemon Buttercream Frosting:
1 cup soft unsalted butter 250 mL
6 cups icing sugar 1.5 L
2 lemons, zest and juice 2
1 tsp vanilla extract 5 mL

Preheat oven to 350°F (180°C).

Cupcakes: In a large bowl, combine carrot, walnuts, pineapple and 1/2 cup (125 mL) flour. Mix and set aside.

In a medium bowl, sift the remaining flour and combine with cinnamon, nutmeg, baking soda and salt.

In a large bowl, combine eggs and sugar and whip with a hand mixer until just combined, then slowly add the vegetable oil, while whipping, until emulsified.

Fold the flour mixture into the egg batter until well combined, then stir in the carrot, walnut and pineapple mix.

Line cupcake tins with liners and fill with batter, filling about three-quarters full. Bake for 20 minutes or until cake tester inserted in centre comes out clean. Transfer to rack; let cool.

Lemon Buttercream Frosting: Combine the butter, sugar, lemon juice and zest and vanilla in a stand mixer and whip until light and fluffy, about 4 minutes.

Makes 24 cupcakes.

Tip: This recipe works well as a cake. Simply pour batter into a round 10-inch (2.6 L) cake pan and place in a 350°F (180°C) oven for 1 hour or until cake tester inserted into centre comes out clean. Transfer to rack; let cool and cover with frosting (same amount as used for the cupcakes).

Optional Easter Garnish:
Shredded Wheat Nests with California Walnut Marzipan Eggs

2 large pieces shredded wheat
3 tbsp (45 mL) golden corn syrup
1 tbsp butter 15 mL
4 oz (125 g) marzipan or almond paste
2 tbsp (30 mL) ground California walnuts
Food colouring

Break the shredded wheat into small pieces in a bowl and set aside.

In a small pan over low heat, add syrup and butter. Cook until butter is melted. Pour onto the shredded wheat and mix to coat. Let cool until warm enough to form into 1-inch (2.5 cm) nests.

Knead marzipan with ground walnuts until well mixed. Divide the marzipan into three parts and add desired food colouring. Form into small eggs. Rest eggs in nests and place gently atop cupcakes.

PER SERVING (1 cupcake, without garnish): about 462 cal, 3 g pro, 27 g fat (8 g sat. fat), 54 g carb, 1 g fibre, 51 mg chol, 137 mg sodium. %RDI: 2% calcium, 6% iron, 14% vit A, 5% vit C.

South Indian Prawn Curry by Vancouver based super chef Vikram Vij owner of VIJ’s.

A little bit of a spicy smooth sensation with this curry dish – A whole new method of cooking shrimp with these mix of spices.

Delicious flavours mixed into this unique curry taste.

Servings: 6

Total Time: 20 minutes

Ingredients

• 36 to 42 prawns
• 1 teaspoon salt
• 1/2 cup ghee or cooking oil
• 1 tablespoon cumin seeds
• 3 cups finely chopped red onions
• 1 teaspoon turmeric
• 1 teaspoon cayenne pepper
• 1 teaspoon chopped jalapeno pepper
• 1 tablespoon fresh ginger, finely chopped
• 1/2 cup tamarind juice
• 1/2 cup chopped cilantro
• 1 cup coconut milk

Method

1.  Peel and devein prawns. Heat ghee or oil in a large frying pan on medium to high heat for 1 minute.
2.  Sprinkle in cumin seeds and allow them to sizzle for about 45 seconds.
3.  Add onions and sauté until golden brown.
4.  Reduce heat to medium and add turmeric, salt and cayenne.
5.  Sauté for 1 minute, then add jalapeno pepper and ginger. Sauté for 1 more minute.
6.  Add tamarind juice and bring it to a boil. Add prawns and stir gently for about 5 minutes or until prawns are orange-pink and firm, then add coconut milk and cook for three more minutes.
7.  Stir in the cilantro and serve with basmati rice.

Wine Pairings

Shrimp may be delicate and commonly paired with light wines, but the sauce here is anything but timid. Choose an outgoing white from the so-called aromatic family, such as riesling, gewürztraminer, viognier or, a specialty of Argentina, torrontes. The intensely fruity quality of the wine will cut the heat in the same manner as the traditional non-alcoholic drink often served in Indian restaurants, mango juice. Steer clear of lean, crisp and relatively shy wines such as pinot grigio. And please don’t squander a red; it will only get caught in the cayenne-jalapeno crossfire. – Beppi Crosariol

Recipe courtesy of Globe & Mail

Another great recipe from Gordon Ramsay from his cook book Cookalong Live

This classic lasagne is a staple meal for anyone and everyone.

INGREDIENTS