Category Archives: Desserts

Loukoumades

Loukoumades are a type of Greek doughnut that is glazed in a delicious syrup.

Ingredients:

1 Egg

1 Cup plus 2 Tablespoons Flour

1 Cup plus 2 Tablespoons Sugar

1/2 Cup Water

1/2 Cup Milk

3 Tablespoons Honey

2 Tablespoons Baking Powder

1 Cinnamon Stick

1 Teaspoon Cinnamon

1 Teaspoon Vanilla Extract

1/2 Teaspoon Salt

1/4 Teaspoon Nutmeg

5 Cups Vegetable Oil for Frying

Method:

A) Syrup

1. Begin by heating the water, cinnamon stick, and 1 cup of sugar in a saucepan until boiling.

2. Next, add the honey and then lower the heat, and allow the mixture to simmer for about 10 minutes.

3. After 10 minutes, remove the saucepan from heat, place aside, and try to keep the mixture warm.

B)  Doughnuts

1. Start heating the oil in a small to medium sized saucepan.

2. For the actual doughnuts, beat the egg until fluffy, and then add the flour, milk, vanilla extract, salt, nutmeg, and the remaining sugar.

3. Finally, add the baking powder and then mix well.

4. Begin dropping the mixture (about 1 Tablespoon sized balls) into the oil, and allow them to fry for about 8 minutes, or until they are dark and golden brown.  Don’t forget to turn them around ever few minutes to cook all the sides.

5.  Afterwards, place the doughnuts on paper to drain the excess oil, and then place them in a bowl.  Pour the warm syrup over the doughnuts, and voila! you are done!

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Potter’s Sweet Bread

▪    3 1/2 cups of bread flour
▪    1/4 cup of sugar
▪    1 tbsp of active dry yeast
▪    1/2 tsp of salt
▪    1/4 cup of vegetable oil
▪    1 cup of whole milk
▪    2 tbsp of unsalted butter (30 g)
▪    2 eggs, slightly beaten

1. In a large bowl, combine 1/2 a cup of flour, the sugar, yeast and salt.
2. In a separate bowl, melt the butter in the microwave. Add oil and milk to the butter and heat until about 100 degrees. It should feel warm, but not too hot.
3. Pour the butter mixture into the flour mixture. Add beaten eggs (reserve 1 tbsp for egg wash later) and stir well to combine. Beat the mixture for 3 minutes.
4. Add remaining flour, a little at a time, until a soft dough is formed. Turn the dough out to a floured surface and knead for 8-10 minutes. Add small amounts of flour if the dough is still too sticky.
5. Place the dough in a large bowl and cover with a clean, damp towel. Let the dough rise until it has doubled in size (about 1.5 hours). During this time, make the “pineapple topping” (see below). After the first rising, punch down the dough and let it rise again until doubled (about 1.5 hours).
6. Divide the dough into 12 equal pieces and shape them into flat buns. Place them on lightly greased baking sheets and then cover them with a slightly damp towel (this prevents the dough from drying out). Let the dough rise again for about 45 minutes.
7. After the dough has risen, roll out your refrigerated pineapple topping to about 1/2 cm in thickness. Use a cookie cutter or glass cup to cut out 12 circles slightly less wide than your buns. Lightly score the toppings with a criss-cross pattern.
8. Brush the top of the dough buns with a small amount of water and place each pineapple topping on top of the dough buns.
9. Brush the buns with the reserved egg.
10. Bake the buns at 350 degrees for about 13-15 minutes on the middle rack, checking them frequently to make sure they don’t burn.

Pineapple topping:

▪    1/3 cup of sugar (80 g)
▪    1/4 cup of butter
▪    1 egg yolk
▪    1/2 tsp of baking soda
▪    2 tbsp of milk
▪    1 cup of flour
▪    2 tsp of baking powder

1. Beat the butter and sugar together until creamy.
2. Add the egg yolk, baking soda and milk. Mix well.
3. Sift the flour and baking powder into the butter mixture. Mix by hand until smooth and not sticky.
4. Chill the topping, wrapped in plastic, until ready to use.

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Natalie’s “O-Canada” Old-Fashioned Winter Fruit Crumble

7-8 medium-sized assorted apples
200 grams of butter
3 Tsps. cinnamon
1/2 cup white sugar
1/4 cup light brown sugar
2 Tbsp. flour
1 Cup of musli cereal with dried fruits and nuts (any kind you like)
1/2 Cup of apple juice or pear juice
Pinch of salt
Sweetened whipped cream (of course, homemade is best!)

First, cut up into small chunks 7-8 washed and peeled apples of different varieties into a large bowl.  Add in 1 Tsp. cinnamon.

Next, melt about 4 Tbsp. butter and sautee the apples until fairly soft.  This should take about ten minutes on low heat.  Mix in 1/2 Cup of the apple juice or pear juice. Then place the mixture in a large, round glass buttered pie pan. Set aside while making the topping.

Now melt about 4 more Tbsp. of  butter in a large pan on the stove.  Take off the heat and add 1 Cup of musli cereal with dried fruits which has been coated with 2 Tbsp. of flour. Add in ½ cup sugar, 1/4 cup light brown sugar and the remaining two tsps. of cinnamon.  Mix well until it looks like large beads.

Top the apples with this crumbly topping and then add some extra pats of cold butter on top.  Bake for 20 minutes in a medium oven.  The top should be somewhat crispy.

Serve warm with fresh sweetened whipped cream, if you like.  I do!  It’s amazingly easy and so good for a warm and cozy treat on a blustery, northern winter day.

And congratulations, Canadians, on winning the Ice Dancing-Gold 2010!

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Breakfast Mamaliga

Makes 6-8 servings
1 cup mamaliga(polenta)
3 cups cold water
2 cups whole milk
¾ teaspoon salt
1/3 cup brown/white sugar
1 teaspoon vanilla extract
Heavy cream (optional)
Cinnamon (optional)
1. In a med. saucepan combine 2 cups cold water & 2 cups milk & bring to a low boil over medium heat. While waiting for it to boil, combine 1 cup polenta & 1 cup cold water in a small bowl. Stir to combine.
2. When the milk and water mixture begins to boil add the salt & stir. Slowly add the mamaliga & water mixture, using a whisk to stir out any possible lumps.
3. Once all the mamaliga is added, turn the heat to low & simmer, stirring frequently, until the mamaliga has thickened. Depending on the coarseness of the meal, about 15 minutes
4. Once thickened, add the brown sugar and vanilla extract and stir to combine. Sprinkle in some cinnamon if you wish.
5. Ladle mamaliga into small bowls and top with a splash of cream and an extra sprinkling of brown sugar and cinnamon, if you’d like. You can also top with fresh fruit.

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