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.

      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.

          Blueberry French Toast Bake

          Blueberry French Toast Bake
          Print Recipe
            Servings Prep Time
            6 people 25 minutes
            Cook Time
            40-45 minutes
            Servings Prep Time
            6 people 25 minutes
            Cook Time
            40-45 minutes
            Blueberry French Toast Bake
            Print Recipe
              Servings Prep Time
              6 people 25 minutes
              Cook Time
              40-45 minutes
              Servings Prep Time
              6 people 25 minutes
              Cook Time
              40-45 minutes
              Ingredients
              Blueberry French Toast Bake
              Balsamic Blueberry Sauce
              Servings: people
              Instructions
              Blueberry French Toast Bake
              1. In a medium bowl whisk together eggs, milk, maple syrup, cinnamon and nutmeg.
              2. Generously butter an 8"x8" pan. Spread half the bread cubes evenly in pan and dot with half of the cream cheese chunks. Sprinkle with 1/2 the blueberries. Repeat with remaining bread, cream cheese and blueberries. Pour egg mixture evenly over bread. Cover and refrigerate 8 hours or overnight.
              3. Preheat oven to 375℉. Bake uncovered for 40-45 minutes until golden and set in the centre. Remove from oven and serve with balsamic blueberry sauce.
              Balsamic Blueberry Sauce
              1. In a medium sauce pan combine blueberries, sugar, and 4 tbsp of water. Cook over medium heat until simmering and sugar has dissolved, approximately 10 minutes. Stir together cornstarch and remaining 2 tbsp of water. Stir into blueberries and heat to a full simmer. Remove from heat and stir in vanilla and blueberry balsamic vinegar. Serve warm with french toast.
              Recipe Notes

              Balsamic Blueberry Sauce can be made a day ahead with the french toast and rewarmed for serving, or cooked while the Blueberry French Toast  is baking. I made the french toast in muffin tins for presentation, however they were fussy to assemble and difficult to remove from tins.  A single 8"x8" pan is recommended.

              Parsnip Spice Muffins

              Parsnip Spice Muffins
              Print Recipe
                Servings Prep Time
                12 muffins 20 minutes
                Cook Time
                25-28 minutes
                Servings Prep Time
                12 muffins 20 minutes
                Cook Time
                25-28 minutes
                Parsnip Spice Muffins
                Print Recipe
                  Servings Prep Time
                  12 muffins 20 minutes
                  Cook Time
                  25-28 minutes
                  Servings Prep Time
                  12 muffins 20 minutes
                  Cook Time
                  25-28 minutes
                  Ingredients
                  Servings: muffins
                  Instructions
                  1. Preheat oven to 350℉ and line 12 muffin tins with parchment or muffin liners. In a small bowl whisk together flour, baking powder, spices and salt. Set aside.
                  2. In a large bowl whisk together oil and sugar. Add eggs one at a time, incorporating after each. Whisk in applesauce, milk and vanilla to combine. Whisk in flour mixture and parsnips until just combined. Stir in pecans.
                  3. Divide batter equally between prepared muffin tins using a generous 1/4 cup of batter each. Bake in preheated oven for 25-28 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool for 5 minutes. Remove to a cooling rack and allow to cool to room temperature.
                  4. In a small bowl stir together cream cheese, icing sugar, milk and vanilla to form a smooth texture. Drizzle or spread onto cooled muffins.

                  Fresh Asparagus Toast


                  Fresh Asparagus Toast
                  Print Recipe
                    Servings Prep Time
                    8 toasts 20 minutes
                    Cook Time
                    10 minutes
                    Servings Prep Time
                    8 toasts 20 minutes
                    Cook Time
                    10 minutes
                    Fresh Asparagus Toast
                    Print Recipe
                      Servings Prep Time
                      8 toasts 20 minutes
                      Cook Time
                      10 minutes
                      Servings Prep Time
                      8 toasts 20 minutes
                      Cook Time
                      10 minutes
                      Ingredients
                      Servings: toasts
                      Instructions
                      1. In a medium bowl mash feta and cream cheese together using a fork until well combined but some little bits remain of the feta. Set aside. (avocado is added at the end to avoid oxidization)
                      2. In a small bowl whisk together olive oil, lemon juice, white wine vinegar, shallots, salt and pepper. Set aside. Peel asparagus into thin strips by holding the bottom woody portion of the spear and using a vegetable peeler, peel towards the tip in one motion. Continue to peel off thin strips until the spear is too flat and the peeler won't dig in. Turn what's left of the spear onto its side and continue to peel once or twice. You should be left with 1-2" of woody stem that was used as the handle. Discard this unused portion. In a medium size bowl toss together shaved asparagus and dressing. Set aside.
                      3. Turn oven to broil and position oven rack to 8" from the top. Brush each bread slice with olive oil and arrange on a baking sheet. Broil for 2-3 minutes until just starting to turn golden. Remove from oven and allow to cool for 1-2 minutes. While toast is cooling, mash avocado into cheese until incorporated. For each piece of bread, spread with a generous 2 tbsp of cheese spread, top with 1/4 cup of asparagus, top with your favourite sprouts or micro greens and a sprinkle of pine nuts. Add freshly cracked pepper if desired and serve immediately.
                      Recipe Notes

                      Toast pine nuts in a single layer in a 350℉ oven for 10-12 minutes.  Can omit or substitute in toasted almond slices if desired.