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Desserts Are Fun, Recipes

DRF EP – 4: BAKLAVA

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httpvhd://www.youtube.com/watch?v=4llDQZJIqdI

Hey, Dessert Friends!

My fellow bakers from Episode 3, Fiona and Menka, had so much fun with the dessert pizza, they came back!

This time, you’ll see Menka teach Fiona and me how her Mom makes Baklava. Baklava is layers upon layers of phyllo pastry that is sandwiched between two layers of chopped nuts (ground walnuts, ground almonds) then sweetened with a sugary syrup.

I’ve eaten Baklava before and even purchased it for a couple of my parties, but I have never made it (or assisted, as in this case). I always thought that it would be difficult to do, but nowadays you can buy pre-made phyllo pastry so that makes it much easier. For the pan, you can use a 10″ x 15″ jelly roll pan which is a good size for the phyllo pastry. Naturally, Menka had a proper Baklava pan from Macedonia.

I have often consumed Baklava in the past that was too sweet for my liking so, for me, this recipe was perfect!

Till next time … “Life’s sweet treats are best enjoyed with friends!”
Dig in and Enjoy!!
B =;)

 

Recipe: Baklava

Ingredients

Pastry

  • 1 package of store bought Phyllo pastry (if you make your own, you will need about 25 sheets)
  • 1 cup ground Walnuts
  • 4 cups ground Almonds
  • 3 tbsp Cinnamon
  • 1 pound Butter

 

Syrup

  • 6 cups Water
  • 4 cups Sugar
  • 2 tbsp Honey (unpasteurized)
  • 1 Cinnamon stick

Directions

Preparation
Preheat oven to 375F.
In a pot, melt 1 pound of butter.

 

Step 1:
Place one layer of the phyllo pastry on the bottom of a baking dish (a Baklava pan is ideal). Brush butter over each layer and repeat until you’ve laid down 10 sheets.
Step 2:
Pour half the Walnuts and Almonds over the layer, then repeat step 1.
Step 3:
Pour the remainder of the nuts over the phyllo pastry.
Step 4:
Over the nuts, place another five sheets of phyllo pastry, brushing butter over each layer (as done in step 1).
Step 5:
Using a very sharp knife, cut the Baklava into the appropriately sized pieces (use diagram below as a guide).
Step 6:
Bake Baklava in oven for 15 minutes at 375F, then lower temperature to 350F for another 15 minutes. The pastry should be a golden colour all over, so your time may vary.
Step 7:
Let pastry cool completely for about 30 minutes to one hour.

Baklava Diagram

baklava-diagram

Syrup
In a pot set on high, boil water, sugar, honey and cinnamon stick for about 30 minutes. Do not stir the mixture.

Pour the syrup as evenly as possible over the pastry. Let it sit at least overnight, cut it and – finally – enjoy it!

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Friends Food Fun

FFF EP – 27: SCRAMBLED EGGS WITH ASPARAGUS, GOAT CHEESE AND SMOKED SALMON

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[thttpvhd://www.youtube.com/watch?v=uyRyfy5HgeY

Hey, Food Friends,

I kept surprising Helenka for a few weeks in a row by not letting her know in advance what we were having for dinner. I was perusing the book looking for something interesting and, seeing as we both love goat cheese and smoked salmon, I thought why not try the scrambled eggs recipe.

Now, scrambled is not my favourite way to prepare eggs (I just love my poacher), but I learned a trick which was to not let the eggs fully cook as that tends to leave them either burned or rubbery. So, when you remove them from the heat just before that point of perfection, they will continue to cook but won’t be ruined (because who wants ruined eggs for dinner, especially when serving guests).

We broke into the salt chest during this episode and used New Zealand Gourmet sea salt which is number 10 on the list (for reference, you can check out this episode ).

Something else that made this meal great was the combination of smoked salmon (how decadent) and goat cheese [Editor adds: decadent-tasting but good-for-you] which gave the eggs a lush creamy texture. Plus, we didn’t forget our veggies by including crisp asparagus.

As we were filming this during the summer months, after we signed off, we would sit outside on my balcony and enjoy the lake view. I find the setting where you eat your meals can make them all that much more special and sharing them with a friend is a huge bonus! [Helenka adds: if you don’t have a lake view … or any kind of a nice view, put up a picture next to your kitchen or dining table!]

So, till next time, have more fun with your food and invite some friends to join in, too!

Enjoy!
B & H =;)

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Insight on: Scrambled Eggs

Notes from the Chef’s resident Archaeologist um.. Sidekick (Helenka)

Okay, by now, I’m sure you must all be aware that when I moan and mumble around a mouthful of food (and wave my hands expressively) at the end of each episode, I think the outcome is terrific … and could I please have some more? ::practises puppy-dog eyes:: As well, yay, we’re having breakfast-for-dinner again!

What can I say about this exquisite and – as Brian pointed out – decadent combination of ingredients. Yet it’s not something that is outrageously priced. Goat cheese is widely available nowadays. And you don’t have to buy a side of smoked salmon (though it’s mighty tempting); there are these teensy packages for just a sandwich … or an eggyliscious adventure.

Variations

You’re probably wondering how can Helenka have ANY variations on this dish? Well, Helenka can do just about anything. In her head anyway … and speak in the third person which, as everybody knows, is just SO pretentious!

So, what about changing the texture of the eggs (which, to be honest, were divine with both goat cheese and smoked salmon in the mixture melting on the tongue). But, still, I could see this being made more like traditional Eggs Benjamin (which are the smoked salmon version of Eggs Benedict). You’d start the base with toast, then a slice of smoked salmon (given a brief kiss of heat in a frying pan), followed by the egg-cheese-asparagus mixture. The great thing is that the eggs would still have lively colour from the asparagus. And I’m thinking the smoked salmon would provide its own unique flavour as a separate layer. As you can see, my tongue likes the prospect of distinguishing (::giggles:: um … excavating?) layers in food. [Hey, Brian, can I be the show’s resident Archaeologist, instead of the Chef’s Sidekick (in more than one language, lately)?]

Now, if asparagus is not in season, you could try green beans, green onions, fresh or frozen (NOT defrosted) peas, green pepper, green zucchini (definitely NOT peeled). If you want a little more oomph, then I’d recommend some diced vidalia or red onion as well as your choice of green veggie. And, oh, it’s been at least a few episodes since I mentioned The Galloping Gourmet. I remember watching him toss peas into scrambled eggs (and I’ve never been the same since; right, Brian?). Oh, well, I believe Brian’s not going to touch that question with two-of-me (aka a 10-foot Pole).

Anyway, go fly, my lovelies and have breakfast for dinner, lunch or – what a shock – even breakfast!

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Desserts Are Fun, Recipes

DRF EP-2 CHEESECAKE SHOWDOWN!

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httpvhd://www.youtube.com/watch?v=3hxARvcKjaM

Hey, Dessert Friends!

This episode happened because Fiona, a fellow co-worker from another department, challenged me to a dessert duel (as I’m known for my baking – especially brownies). We chose cheesecakes as the theme and arranged to have our fellow co-workers from both departments vote on the winner (we just had to serve them).

So, in this second episode of “Desserts Are Fun”, watch me make my cheesecake (er … pie). You will have to watch the whole thing before discovering who won this competition (okay, okay, so you may already know who won, as I have left at least one hint around the website).

Here is the recipe if you would like to try this one for yourselves!

Recipe: Graham Cracker Crust

Ingredients

  • 1 1/4 cups crushed graham crackers
  • 1/2 cup crushed walnuts
  • 1/2 tsp cinnamon
  • 1/4 cup sugar
  • 1/2 cup butter, melted

Directions

  1. In a small bowl, combine the crumbs, sugar, crushed walnuts and cinnamon; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-inch pie plate.
  2. Bake at 325 degrees F for 10-15 minutes or until crust is lightly browned. Cool on a wire rack before filling.

Recipe: Cheesecake Filling

Ingredients

  • 2 pkgs (250 g each) cream cheese at room temperature
  • 3/4 cup granulated sugar
  • 4 large eggs
  • 1/3 cup 35% whipping cream
  • 2 tsp vanilla extract
  • 2 tbsp all purpose flour

Directions

  1. In bowl and using electric mixer, beat cream cheese with sugar until very creamy. Beat in eggs one at a time, beating well after each addition. Scrape down bowl. Beat in cream and vanilla. Beat in flour. Pour into crumb crust.Bake in centre of oven for 20 minutes.
  2. Reduce oven temperature to 300 degrees F. Bake until barely set and still slightly jiggly at the centre, about 20-28 minutes longer. Do Not Overcook! Turn oven off. Leave oven door ajar (not fully open).
  3. Let cheesecake sit in oven for 2 hours.Cool to room temperature on a rack for about 2 hours. Cover with plastic wrap, then chill for at least 4 hours.

Recipe: Macerated Berries

Ingredients

  • 1 pint Raspberries
  • 1 pint Strawberries (cleaned and hulled)
  • 8 tbsp Framboise (raspberry dessert wine) or Grand Marnier (orange-flavoured liqueur)
  • 4 tbsp sugar

Directions

  1. In a bowl, lightly mash the strawberries and raspberries. Add the sugar and pour the Framboise over the berries. Mix well, then cover and refrigerate for at least 1 hour (overnight works well, too).

Once you are ready to serve your cheesecake, pour the macerated berries over the pie, then slice and serve!

Send me your variations. I would love to know what your favourite cheesecake is (or even where to buy the best).

Till next time … “Life’s sweet treats are best enjoyed with friends!”

Dig in and Enjoy!!

B =;)

My Cheesecake (pie)

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Fiona and Menke’s Cheesecake

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Yum!

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Insight on: Cheesecake Showdown

Notes from the Chef’s Sidekick (Helenka)

Yes, yes, I know I’m not a part of this episode, but I just wanted to mention that, after viewing this episode only once, I want-want-want to make Brian’s cheesecake pie all by myself. And I’ve never made a pie in my life. Or a cheesecake. Cakes, definitely, always usually with alcohol in them. I have baked with cream cheese, but these were yin-yang muffins where half was cream cheese with chocolate chips and the other half was a flour-egg batter with cocoa. But a real cheesecake – never. Until now. Though I just know I’ll be adding chocolate to the graham cracker crust which should come as absolutely NO surprise to anybody. Because … hello … chocolate! But, then again, that’s MY variation!

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