Chocolate Cherry Loaf

Chocolate Cherry Loaf
Print Recipe
Servings Prep Time
1 loaf 30 minutes
Cook Time
55-65 minutes
Servings Prep Time
1 loaf 30 minutes
Cook Time
55-65 minutes
Chocolate Cherry Loaf
Print Recipe
Servings Prep Time
1 loaf 30 minutes
Cook Time
55-65 minutes
Servings Prep Time
1 loaf 30 minutes
Cook Time
55-65 minutes
Ingredients
Servings: loaf
Instructions
  1. Combine cherries and sugar in a small sauce pan and heat to a simmer over medium heat. Stir water and cornstarch together in a small bowl and add to cherries, stirring constantly until combine and mixture returns to a full simmer. Remove from heat and allow to cool to slightly warm or room temperature. Continue with recipe as cherries cool.
  2. Preheat oven to 350℉ and prepare a 9"x5"x3"loaf pan by spraying with non stick spray or lightly greasing with butter and lining with parchment that overhangs the long edges.
  3. In a small bowl whisk together flour, baking powder and salt until combined.
  4. Beat together butter, cream cheese and sugar until smooth, scraping the bowl once or twice. Add eggs one at a time, scraping bowl and beating after each until incorporated. Add vanilla and mix to combine. Pour in half the milk and half the flour and beat until just combined. Repeat with remaining milk and flour. Scrape the bowl and add chocolate chips and mix to combine.
  5. Pour half the batter into prepared pan and spread smooth. Top with half the cherry sauce, remaining batter and cherry sauce again on the top. Using a table knife, swirl batter in a figure eight pattern two or three times to create nice swirls of cherry sauce. No need to over swirl.
  6. Bake in preheated oven for 55-65 minutes or until a toothpick inserted in the centre comes out clean. Remove from oven and allow to cool completely in pan prior to lifting out and slicing.

Buttermilk Ranch Onion Rings

Buttermilk Ranch Onion Rings
Print Recipe
Servings Prep Time
4 People 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 People 20 minutes
Cook Time
20 minutes
Buttermilk Ranch Onion Rings
Print Recipe
Servings Prep Time
4 People 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 People 20 minutes
Cook Time
20 minutes
Ingredients
Flour Dredge
Onion Rings
Servings: People
Instructions
Flour Dredge
  1. Whisk all ingredients together in a small bowl. Set aside.
Onion Rings
  1. Cut ends off onion and peel, leaving onion whole. Cut onion into generous 1/4" slices. In a large bowl toss onions with a few drops of water to moisten. Sprinkle flour dredge over onion slices and toss to coat. Set aside.
  2. Preheat a deep fryer to 350℉ or at least 3" of canola oil in a large pot or dutch oven to 350℉ using a thermometer hooked to the edge of the pot.
  3. In a large bowl whisk together flour, herbs, salt, baking powder, onion powder and garlic powder. Whisk in buttermilk, melted butter and worcestershire sauce until smooth.
  4. When oil is hot, scoop out 4-6 onion rings and dunk in batter to completely coat. Shake off excess batter and place onion rings in oil one at a time. Cook for approximately 2-3 minutes per side or until golden brown. Remove with tongs or a slotted spatula to a paper towel lined plate. Keep warm in a low oven while frying remaining onion rings.
Recipe Notes

Batter will thicken slightly if left to sit.  Thin with extra buttermilk if necessary.

Recipe Source:  Compelled To Cook

Caraway Crusted Pork Pot Pie

Caraway Crusted Pork Pot Pie is braised pork shoulder and vegetables nestled beneath a flaky caraway pastry crust.
Caraway Crusted Pork Pot Pie
Print Recipe
Beer braised pork shoulder and vegetables nestled beneath a flaky caraway pastry crust.
Servings
6 people
Servings
6 people
Caraway Crusted Pork Pot Pie is braised pork shoulder and vegetables nestled beneath a flaky caraway pastry crust.
Caraway Crusted Pork Pot Pie
Print Recipe
Beer braised pork shoulder and vegetables nestled beneath a flaky caraway pastry crust.
Servings
6 people
Servings
6 people
Ingredients
Caraway Pastry
Pork Pot Pie
Servings: people
Instructions
Caraway Pastry
  1. In a food processor bowl add flour, salt, baking powder, caraway seeds and butter. Pulse until the butter in broken down and crumbly. Add sour cream and pulse until just starting to pull away from sides. With processor running, add water and mix until just combined. Dump out dough onto a sheet of plastic wrap and form into a flat disc and wrap with plastic wrap. Mixture may still appear crumbly when dumping out onto plastic wrap, however once you start to form the dough it will start to come together. Chill for at least an hour, but can be done a day in advance. Let sit at room temperature for 20 minutes prior to rolling.
Pork Pot Pie
  1. Heat a large heavy bottom dutch oven over medium high heat, add pancetta and cook until rendered and starting to crisp. With a slotted spoon remove pancetta to a paper towel lined plate, reserving fat in the dutch oven. Over high heat add half the pork, searing meat on all sides. Scoop out pork leaving the fat behind and set aside. Repeat with remaining pork.
  2. Preheat oven to 350℉. Add enough butter to the existing fat to equal approximately 6 tbsp, add garlic and sauté for one minute over medium low heat. Add flour and stir to combine, cooking over medium heat until bubbling and starting to turn a light caramel colour. Stir in beer and whisk until smooth and bubbling. Whisk in chicken stock and bring to a boil. Remove from heat.
  3. Add pork, pancetta, mushrooms, bay leaf, sugar and pepper. Cover and bake for 30 minutes. Add pearl onions and continue to bake for an additional 30 minutes until pork is tender. Add potatoes, celery, carrots and dill. Bake for 20 minutes or until vegetable are just tender. Remove from oven and discard bay leaf. Stir in sour cream and peas and adjust seasoning with salt and pepper. Ladle a scant 1 1/2 cups into 6 ramekins or cocotte dishes.
  4. Increase oven to 400℉. Roll out pastry to at least 1/8" thickness. Cut rounds slightly bigger than couchette dish and lay each round on top of stew. Cut 4 slits in each pastry. Whisk egg with 1 tbsp of water and brush each pastry round with egg wash. Place cocotte dishes on a large baking sheet to catch any drips. Bake for approximately 25 minutes until golden. Serve immediately.
Recipe Notes

When adding the vegetables to the braise, remember to take pastry out of the fridge and allow to rest at room temperature for 20 minutes.

This pot pie can also be made in a 9"x13" pan if desired.

Any leftover pastry can be re-rolled very thin and cut into rounds or squares and baked on a parchment line baking sheet at 350℉ for 12-15 minutes for caraway crackers.

Ginger Cream Tart with Mixed Berries

Ginger Cream Tart with Mixed Berries
Ginger Cream Tart with Mixed Berries
Print Recipe
Spicy and sweet collide in a cloud of cream in this luscious cream tart topped with mixed summer berries.
Servings
12 people
Servings
12 people
Ginger Cream Tart with Mixed Berries
Ginger Cream Tart with Mixed Berries
Print Recipe
Spicy and sweet collide in a cloud of cream in this luscious cream tart topped with mixed summer berries.
Servings
12 people
Servings
12 people
Ingredients
Gingersnap Crust
Ginger Cream Filling
Mixed Berries
Servings: people
Instructions
Gingersnap Crust
  1. Preheat oven to 350℉. Pulse cookies and sugar in food processor until fine crumbs form. Drizzle with melted butter and pulse to combine. Press into a 10 inch tart pan with removable bottom, making sure to cover the sides and base evenly. Bake for 12-15 minutes, remove and let cool to room temperature on a wire rack.
Ginger Cream Filling
  1. Grind the crystallized ginger and sugar together in a food processor until ginger pieces are crumbly. Set aside.
  2. In a small bowl sprinkle gelatin over milk and allow to bloom for 1 minute. Meanwhile, add 1 cup cream, lemon juice, salt and ginger to a medium saucepan. Stir in gelatin and cook over medium heat stirring often to dissolve gelatin and ginger pieces, about 5 minutes. Note: not all ginger pieces will completely dissolve.
  3. Remove from heat and strain cream mixture through a fine sieve to remove any undissolved ginger. Cover mixture with plastic wrap and allow to cool to room temperature.
  4. Whisk together sour cream and ginger cream mixture until smooth. Beat remaining 1 cup of heavy cream with an electric mixer until soft peaks form. Fold ginger cream mixture into heavy cream until well combined. Spread evenly into gingerbread crust. Refrigerate until set, 6-8 hours.
Mixed Berries
  1. Combine mixed berries with sugar and allow to macerate for at least one hour. Spoon 1 cup berries onto center of tart for presentation and serve extra berries on the side.
Recipe Notes

Recipe Source:  Adapted from Epicurious Ginger-Cream Tart with Raspberries, June 2001

Lemon Poppy Seed Loaf

Lemon Poppy Seed Loaf
Print Recipe
A tender and moist lemon loaf great for any occasion.
Servings
1 loaf
Servings
1 loaf
Lemon Poppy Seed Loaf
Print Recipe
A tender and moist lemon loaf great for any occasion.
Servings
1 loaf
Servings
1 loaf
Ingredients
Servings: loaf
Instructions
  1. Preheat oven to 350℉. Butter a 9x5x3" loaf pan and set aside. In a medium bowl stir together flour, sugar, baking powder, poppy seeds and salt and set aside.
  2. In a stand mixer with a paddle attachment beat butter and sugar until soft and well creamed, about 2 minutes. Add ricotta cheese and beat for an additional minute. Add eggs one at a time, beating to incorporate after each egg. Add lemon juice, lemon zest and vanilla and mix until combined. Add flour mixture all at once and mix until just incorporated.
  3. Pour batter into greased pan and bake for approximately 60 minutes or until a toothpick inserted comes out clean. Allow to cool on wire rack before removing from pan.
Recipe Notes

Recipe Source:  Adapted from, Alexandra Cooks Lemon Ricotta Pound Cake