Cherry Almond Danish

A slice of Cherry Almond Danish sits on a white plate with a fork to the side. The plate sits on a flowered cloth that is draped over a wooden tray with a cup of black coffee in the upper right corner.
Cherry Almond Danish
Print Recipe
    Servings Prep Time
    8 1 1/2" slices 40 minutes
    Cook Time
    25-28 minutes
    Servings Prep Time
    8 1 1/2" slices 40 minutes
    Cook Time
    25-28 minutes
    A slice of Cherry Almond Danish sits on a white plate with a fork to the side. The plate sits on a flowered cloth that is draped over a wooden tray with a cup of black coffee in the upper right corner.
    Cherry Almond Danish
    Print Recipe
      Servings Prep Time
      8 1 1/2" slices 40 minutes
      Cook Time
      25-28 minutes
      Servings Prep Time
      8 1 1/2" slices 40 minutes
      Cook Time
      25-28 minutes
      Ingredients
      Danish
      Glaze
      Servings: 1 1/2" slices
      Instructions
      Danish
      1. Combine cherries and sugar in a medium saucepan and cook over medium heat until cherries are soft and syrupy about 10 minutes.
      2. In a small bowl whisk together 1 tbsp of cornstarch and 1 tbsp cold water. Stir into cherries and whisk constantly over medium-high heat until mixture comes to a full boil.
      3. Remove from heat and stir in almond extract. Allow to cool for about 10-15 minutes.
      4. Preheat oven to 425℉ and line a heavy baking sheet with parchment.
      5. In a small bowl cream together cream cheese, 1 tbsp of powdered sugar and vanilla.
      6. Lay puff pastry sheet on parchment and stretch slightly in width and length to 11-12".
      7. Using a pastry scraper or knife cut 1" wide fingers on the top and bottom third of pastry (length of fingers will be 3-4") and the centre 4" portion will be uncut (see photo).
      8. Spread cream cheese evenly along the centre uncut 4" portion of pastry.
      9. Spread cherry filling evenly on top of the cream cheese filling, leaving the fingers uncovered.
      10. Pull fingers across filling, alternating sides as you go (it's ok to have some small spaces in the pastry). Tuck any excess pastry underneath.
      11. In a small bowl whisk together egg and 1 tbsp milk or cream. Brush generously onto pastry.
      12. Bake in preheated oven for 25-28 minutes until golden and puffed. Remove from oven to a cooling rack for 5 minutes.
      Glaze
      1. In a small bowl whisk together 1/2cup powdered sugar and 1 tbsp milk or cream. Drizzle over pastry while warm and sprinkle with toasted almonds.
      2. Serve warm, cutting into 1 1/2" slices.
      Recipe Notes

      -Toast almonds in a preheated 350℉ oven for 10-12 minutes, stirring once.

      -Using a pastry cutter to cut fingers allows a clean cut without cutting through the parchment.

      One Pot Turkey Mushroom Pasta

      One Pot Turkey Mushroom Pasta
      Print Recipe
        Servings Prep Time
        4 people 20 minutes
        Cook Time
        25 minutes
        Servings Prep Time
        4 people 20 minutes
        Cook Time
        25 minutes
        One Pot Turkey Mushroom Pasta
        Print Recipe
          Servings Prep Time
          4 people 20 minutes
          Cook Time
          25 minutes
          Servings Prep Time
          4 people 20 minutes
          Cook Time
          25 minutes
          Instructions
          1. In a large skillet heat oil over high heat. Add sliced mushrooms and allow to cook until golden on one side and moisture is starting to evaporate. Stir mushrooms and cook for an additional minute. Add chopped onion and garlic. Reduce heat to medium and cook, stirring occasionally until starting to soften, 3-5 minutes.
          2. Add wine and stir to deglaze the pan. Cook for 1-2 minutes until most of the wine has cooked out. Stir in 3 cups of chicken broth, pasta, thyme and parsley. Cover and cook for 10 minutes on low, stirring once.
          3. Whisk cornstarch into remaining 1/4 cup of chicken broth. Stir into pasta and allow to come to a full simmer to reach full thickness. Stir in cream cheese, turkey, peas, salt and pepper. Allow to cook 1-2 minutes to heat turkey and peas. Serve immediately with freshly grated parmesan cheese.

          Strawberry Hibiscus Syrup


          Strawberry Hibiscus Syrup
          Print Recipe
            Servings Prep Time
            2 1/2 cups 10 minutes
            Cook Time Passive Time
            30-35 minutes 90 minutes
            Servings Prep Time
            2 1/2 cups 10 minutes
            Cook Time Passive Time
            30-35 minutes 90 minutes
            Strawberry Hibiscus Syrup
            Print Recipe
              Servings Prep Time
              2 1/2 cups 10 minutes
              Cook Time Passive Time
              30-35 minutes 90 minutes
              Servings Prep Time
              2 1/2 cups 10 minutes
              Cook Time Passive Time
              30-35 minutes 90 minutes
              Ingredients
              Servings: cups
              Instructions
              1. In a medium sauce pan bring water to a simmer. Add dried hibiscus and bring back to a boil, stirring to soak all the hibiscus. Turn off heat and allow to steep for 10-15 minutes, stirring once or twice. Strain through a fine mesh sieve, allowing hibiscus to drain naturally without squeezing or pushing on it.
              2. Return liquid to the pot and add frozen strawberries along with any juice and sugar. Bring to a boil and stir to dissolve sugar. Reduce heat to a steady boil and allow to cook, uncovered for 15-20 minutes, mashing berries with a fork or back of a wooden spoon to help them break down.
              3. Mix cornstarch with 1 tbsp cold water until dissolved. Add to syrup, stirring constantly until mixture is fully combined and has returned to a boil. Strain through a fine mesh sieve and allow to cool to room temperature, then cool completely in the refrigerator to reach full thickness.
              4. Pour into sealable jars or airtight container and keep refrigerated until ready to use. Will keep refrigerated for 2-3 weeks well sealed.
              Recipe Notes

              -Yields approximately 2 1/2 cups of syrup.

              Tempura Asparagus with Soy Dipping Sauce


              Tempura Asparagus with Soy Dipping
              Print Recipe
                Servings Prep Time
                4-6 people 25 minutes
                Cook Time
                20 minutes
                Servings Prep Time
                4-6 people 25 minutes
                Cook Time
                20 minutes
                Tempura Asparagus with Soy Dipping
                Print Recipe
                  Servings Prep Time
                  4-6 people 25 minutes
                  Cook Time
                  20 minutes
                  Servings Prep Time
                  4-6 people 25 minutes
                  Cook Time
                  20 minutes
                  Ingredients
                  Soy Dipping Sauce
                  Asparagus
                  Servings: people
                  Instructions
                  Soy Dipping Sauce
                  1. In a small bowl, whisk together all ingredients except sliced scallions. Set aside.
                  Asparagus
                  1. Add enough oil to a large deep pot or dutch oven to come up the sides at least 3 inches. Attach a high heat thermometer to the side and heat oil to 350℉. Alternatively, you can use a deep fryer set to 350℉.
                  2. In a medium bowl whisk together water, flour, white wine, egg, cornstarch, baking soda and salt until smooth. Set aside while oil is heating and asparagus is prepped.
                  3. Trim woody ends from asparagus (about 2"). If some stalks are quite a bit thicker than others, thin by lightly peeling with a vegetable peeler to create more uniform stalks.
                  4. Once the oil is hot, dip individual asparagus spears into batter to evenly coat and tap off excess batter. Add to hot oil one at a time, cooking 6-8 per batch and cook for about 2 minutes per side depending on size. Remove with a slotted scoop to a paper towel lined tray and repeat with remaining asparagus.
                  5. Divided soy dipping sauce into small serving bowls and serve asparagus along side. Garnish with scallions and serve immediately.

                  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.