Parsnip Spice Cake

Parsnip Spice Cake
Print Recipe
    Servings
    16-18
    Servings
    16-18
    Parsnip Spice Cake
    Print Recipe
      Servings
      16-18
      Servings
      16-18
      Ingredients
      Cake
      Simple Syrup
      Cream Cheese Icing
      Servings:
      Instructions
      Cake
      1. Preheat oven to 350°F. Prepare cake pans as per option 1 or option 2 below.
      2. In a medium bowl whisk together flour, sugar, baking powder, spices and salt.
      3. In a large bowl whisk together eggs, oil, milk and vanilla. Add dry ingredients and whisk until just combined. Stir in parsnips.
      4. Option 1: Line the bottoms of 3 - 8" round cake pans with parchment and spray sides with non-stick spray. Divide batter evenly into each pan and spread out with a spatula (about 13 ounces per pan). Bake on centre rack for 17-20 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool completely.
      5. Remove cake from pans and peel off parchment. Brush each layer with the simple syrup. Arrange one layer on a serving plate and spread with approximately 1/4 of icing. Top with another layer and repeat with icing and top with the remaining cake layer. Ice the top, reserving a small amount of icing to fill in the layer sides. Run a bench scraper or long straight edge spatula around the outside of the cake to smear and flatten the icing into a "naked cake" look. Dust the top with cinnamon and cut into desired wedges.
      6. Option 2: Spray a 9"x13" pan with non-stick spray. Pour batter into the pan and spread out evenly with a spatula. Bake on centre rack for 25-28 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool completely. Brush with simple syrup and spread evenly with frosting. Cut into desired squares and serve.
      Simple Syrup
      1. Combine sugar and water in a small saucepan over medium heat. Bring to a boil stirring until sugar is dissolved. Once at a boil, allow syrup to boil for 1 minute. Remove from heat and stir in brandy. Allow to cool completely before brushing on the cake.
      Cream Cheese Icing
      1. Beat butter and cream cheese together until light and fluffy. Add powdered sugar, spices and vanilla. Beat until just combined. Frost cake as desired.

      Homemade Pork Breakfast Patties

      Homemade Pork Breakfast Patties
      Print Recipe
        Servings Prep Time
        12-13 patties 30 minutes
        Cook Time
        8-10 minutes
        Servings Prep Time
        12-13 patties 30 minutes
        Cook Time
        8-10 minutes
        Homemade Pork Breakfast Patties
        Print Recipe
          Servings Prep Time
          12-13 patties 30 minutes
          Cook Time
          8-10 minutes
          Servings Prep Time
          12-13 patties 30 minutes
          Cook Time
          8-10 minutes
          Ingredients
          Servings: patties
          Instructions
          1. Crush fennel seeds with the bottom of a glass or chop with a knife to break apart the seeds.
          2. Combine crushed fennel with the remaining seasonings and 1/4 cup of water.
          3. Add ground pork to a large bowl and add seasonings. Mix until seasoning is evenly incorporated but do not overmix. I find it best to use my hands.
          4. Portion mixture into 2.5 ounces each. Form into 3.5" patties either using your hands or pressing into a ring mold (see note). Place on a flat plate or tray and separate layers with parchment.
          5. Add 1 tbsp of oil to your favourite medium-size skillet ( I used cast iron) and heat over medium until hot. Add patties to the pan without overcrowding and cook for 4-5 minutes per side until browned and cooked through. Remove from pan and serve immediately. Or keep warm in a low oven and repeat with remaining oil and uncooked patties.
          Recipe Notes

          -I like to mix the seasonings with water prior to adding to the pork as I find it helps distribute them nicely without overmixing.

          -a small dab of water on your hands and/or ring mold between forming patties will keep the stickiness under control.

          -pre-formed patties can be frozen raw and will keep for at least a month well wrapped and separated with parchment paper.

           

          Whole Wheat Peach Streusel Muffins

          Peach Streusel Muffins
          Whole Wheat Peach Streusel Muffins
          Print Recipe
            Servings Prep Time
            12 muffins 30 minutes
            Cook Time
            18-22 minutes
            Servings Prep Time
            12 muffins 30 minutes
            Cook Time
            18-22 minutes
            Peach Streusel Muffins
            Whole Wheat Peach Streusel Muffins
            Print Recipe
              Servings Prep Time
              12 muffins 30 minutes
              Cook Time
              18-22 minutes
              Servings Prep Time
              12 muffins 30 minutes
              Cook Time
              18-22 minutes
              Ingredients
              Streusel Topping
              Muffins
              Servings: muffins
              Instructions
              Streusel Topping
              1. Combine all ingredients in a food processor and pulse until combined and crumbly. Set aside.
              Muffins
              1. Set oven rack to the centre and preheat oven to 350°F. Grease or line a 12 cup muffin tin.
              2. Peel peaches and remove stone. Chop two of the peaches into 1/2" chunks and set aside. Puree the remaining two peaches using a blender or food processor until smooth. Set aside.
              3. In a small bowl whisk together flours, baking powder, baking soda, cinnamon and salt. Set aside.
              4. In a large bowl whisk together oil and sugar. Add eggs, one at a time, whisking after each until incorporated.
              5. Stir in sour cream, pureed peaches and vanilla. Whisk in dry ingredients until just combined (do not overmix). Fold in chopped peaches.
              6. Divide batter evenly into prepared muffin tin. Sprinkle each muffin with a generous tbsp of streusel topping.
              7. Bake for 18-22 minutes or a toothpick inserted in the centre comes out clean.
              8. Allow to cool at least 5-10 minutes prior to removing from muffin tin. Remove to a cooling rack to cool completely or eat while warm.

              Scallops with Tarragon Cream Sauce


              Scallops with Tarragon Cream Sauce arranged on a metal platter that sits on a table napkin.
              Scallops with Tarragon Cream Sauce
              Print Recipe
                Servings Prep Time
                4 appetizers 15 minutes
                Cook Time
                13-15 minutes
                Servings Prep Time
                4 appetizers 15 minutes
                Cook Time
                13-15 minutes
                Scallops with Tarragon Cream Sauce arranged on a metal platter that sits on a table napkin.
                Scallops with Tarragon Cream Sauce
                Print Recipe
                  Servings Prep Time
                  4 appetizers 15 minutes
                  Cook Time
                  13-15 minutes
                  Servings Prep Time
                  4 appetizers 15 minutes
                  Cook Time
                  13-15 minutes
                  Ingredients
                  Servings: appetizers
                  Instructions
                  1. Pat scallops dry on both sides with a paper towel.
                  2. Heat oil in a large skillet over medium-high heat. When the oil is hot add scallops and cook for approximately 2 minutes per side depending on size. Flip scallops and cook for an additional 2 minutes.
                  3. Remove scallops to a plate and cover with foil.
                  4. Over medium-high heat add wine to the pan and whisk to pick up any caramelized bits in the pan. Allow wine to reduce for 2-3 minutes.
                  5. Whisk in heavy cream and tarragon and continue to reduce for about 5 minutes until sauce is reduced by half and has thickened. Remove from heat and stir in salt and pepper.
                  6. Arrange scallops on a platter or serving dishes and drizzle each with a tablespoon of sauce. Serve immediately.
                  Recipe Notes

                  -makes about 3/4 cup of sauce.

                  -you can use stainless steel, cast iron or non-stick skillets.  The key to a good sear is having the pan and oil hot and not overcrowding the scallops.

                  -also delicious served as a main course over mashed potatoes.

                  -makes 4 appetizer servings or 3 main-course servings.

                  -using fresh tarragon is a must for this recipe.

                   

                  Spicy Miso Shrimp

                  Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.
                  Spicy Miso Shrimp
                  Print Recipe
                  Servings Prep Time
                  4 people 20 minutes
                  Cook Time
                  4-6 minutes
                  Servings Prep Time
                  4 people 20 minutes
                  Cook Time
                  4-6 minutes
                  Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.
                  Spicy Miso Shrimp
                  Print Recipe
                  Servings Prep Time
                  4 people 20 minutes
                  Cook Time
                  4-6 minutes
                  Servings Prep Time
                  4 people 20 minutes
                  Cook Time
                  4-6 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Pat shrimp dry with a paper towel and set aside in a medium bowl. Whisk together remaining ingredients except for canola oil. Toss shrimp with paste.
                  2. Heat a large skillet over medium-high heat and add oil. Once hot add shrimp and cook in a single layer. Cook for about 2-2 1/2 minutes per side until the paste starts to caramelize and stick to the shrimp.
                  3. Remove shrimp to a serving plate and garnish with lime wedges and cilantro if desired. Serve immediately.
                  Recipe Notes

                  If the shrimp are too crowded in the pan they will not brown in the time it takes to cook them.  They only take minutes to cook, so cook in two batches if you do not have a large enough skillet.  Wipe out skillet between batches.