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.

           

          Peanut Sauce

          A spoon heavy with peanut sauce stands against a mason jar filled with peanut sauce.
          Peanut Sauce
          Print Recipe
            Servings Prep Time
            1 1/2 cups 15 minutes
            Cook Time
            10 minutes
            Servings Prep Time
            1 1/2 cups 15 minutes
            Cook Time
            10 minutes
            A spoon heavy with peanut sauce stands against a mason jar filled with peanut sauce.
            Peanut Sauce
            Print Recipe
              Servings Prep Time
              1 1/2 cups 15 minutes
              Cook Time
              10 minutes
              Servings Prep Time
              1 1/2 cups 15 minutes
              Cook Time
              10 minutes
              Ingredients
              Servings: cups
              Instructions
              1. Combine all ingredients in a medium saucepan. Whisk over low-medium heat until smooth. Increase heat to medium and whisk until slightly thickened and the sauce comes barely to a simmer (do not boil).
              2. Remove from heat and adjust thickness with a little more water or coconut milk if desired. Serve warm or at room temperature.
              Recipe Notes

              -The sauce will thicken as it cools, adjust thickness with a splash of water or coconut milk to suit your taste.

              -The sauce will keep refrigerated in a sealed container for up to a week and in the freezer for a month.

              Easy Homemade Baguettes


              Three Easy Homemade Baguettes are baked golden and resting on a wooden board with a linen kitchen towel.
              Easy Homemade Baguettes
              Print Recipe
                Servings Prep Time
                3 baguettes 4 hours
                Cook Time
                25 minutes
                Servings Prep Time
                3 baguettes 4 hours
                Cook Time
                25 minutes
                Three Easy Homemade Baguettes are baked golden and resting on a wooden board with a linen kitchen towel.
                Easy Homemade Baguettes
                Print Recipe
                  Servings Prep Time
                  3 baguettes 4 hours
                  Cook Time
                  25 minutes
                  Servings Prep Time
                  3 baguettes 4 hours
                  Cook Time
                  25 minutes
                  Ingredients
                  Servings: baguettes
                  Instructions
                  1. In a large bowl stir together water and yeast and allow to ferment for about 10 minutes until foamy.
                  2. Add 2 3/4 cups of flour and stir until moisture is absorbed. Cover with plastic wrap or clean kitchen towel and allow to rest for 20-30 minutes to allow the flour to hydrate.
                  3. Flour your work surface with a sprinkle of the remaining flour. Dump out dough onto your work surface and sprinkle with salt and a tablespoon of flour to knead the dough without it being too sticky. Continue kneading the dough and adding flour by the tablespoon until dough is smooth but still a little tacky, about 8 minutes. Using a bench scraper to lift the dough off the counter helps until it becomes less sticky. The exact amount of flour is dependant on your working conditions and existing moisture in the flour you are using.
                  4. Place dough in a large lightly oiled bowl. Cover with plastic wrap or clean kitchen towel and allow to rise in a warm, draft-free area for 60 minutes until double in size.
                  5. Remove dough to your work surface and using your fingers push and spread dough to remove air pockets and to shape into an approximate 8"x 6" rectangle. Fold the long sides of the dough into the centre and then fold the top and bottom into the centre. Place the folded dough back into the bowl, seam side down. Cover and allow to rise for 60 minutes.
                  6. Preheat oven to 475℉ and place a heatproof pan or cast iron skillet on the rack below your centre baking rack. If using a baking stone, place it in the oven to preheat as well.
                  7. Divide dough into 3 equal portions and roll each into an approximate 14" log. Allowing the dough to rest for 60-second pauses between rolling will help the dough relax and hold its shape when rolled. Place shaped logs onto a baguette pan. Alternatively, you can lay logs onto lightly floured parchment that sits on a rimless baking tray. Leave enough space between the logs to pinch the parchment and lift up, creating pleats between the logs. Place rolled kitchen towels on both ends of the parchment to provide support. Cover and allow to rise for 50 minutes.
                  8. Using a sharp knife or bread lame, make at least four 4" slashes across each loaf. Add ice cubes to the hot pan in the oven and place baguettes on centre rack above. Bake for about 25 minutes until golden and baguettes sound hollow when tapped. If using parchment, remove towels and pull parchment by the corners to flatten. Place pan in the oven as indicated above onto your preheated baking stone or simply on the middle rack if not using a stone.
                  Recipe Notes

                  -The exact amount of flour needed is dependent on many factors such as humidity and type of flour. Keep a small portion of flour aside and add by the tablespoon until the dough is smooth yet still tacky.  By all means, use a stand mixer fitted with a dough hook to knead the dough if desired.

                  -Use an upside-down baking tray if you do not have a rimless one.

                  -A baguette pan is an inexpensive investment that allows the loaves to brown evenly on all sides.

                  Grilled Prosciutto and Asparagus Flatbread

                  Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
                  Grilled Prosciutto and Asparagus Flatbread
                  Print Recipe
                    Servings Prep Time
                    2 12x8 flatbreads 50 minutes
                    Cook Time Passive Time
                    10 minutes 70-80 minutes
                    Servings Prep Time
                    2 12x8 flatbreads 50 minutes
                    Cook Time Passive Time
                    10 minutes 70-80 minutes
                    Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
                    Grilled Prosciutto and Asparagus Flatbread
                    Print Recipe
                      Servings Prep Time
                      2 12x8 flatbreads 50 minutes
                      Cook Time Passive Time
                      10 minutes 70-80 minutes
                      Servings Prep Time
                      2 12x8 flatbreads 50 minutes
                      Cook Time Passive Time
                      10 minutes 70-80 minutes
                      Ingredients
                      Dough
                      Flatbread
                      Servings: 12x8 flatbreads
                      Instructions
                      Dough
                      1. In the bowl of a stand mixer fitted with a dough hook, stir together water, honey and yeast. Allow to ferment for 6-8 minutes.
                      2. Stir in 1 1/2 cups of flour, olive oil and salt. Begin kneading, allowing all the flour to be absorbed before adding more. Add additional flour gradually until dough is soft, subtle and no longer sticky to the touch, about 8 minutes. The exact amount of flour will vary.
                      3. Lightly coat a large bowl with olive oil. Shape dough into a ball and place in bowl. Cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
                      Flatbread
                      1. Slice prosciutto into 1/4" strips. Heat a non-stick skillet over medium-high and cook prosciutto until crisp, stirring often. This will take 8-10 minutes. Remove to a paper towel-lined plate.
                      2. Preheat grill to medium.
                      3. Cut the woody 1-2" off the bottom of the asparagus spears. If they are thick spears, shave the bottoms lightly with a vegetable peeler to make them uniform in width. Rub spears lightly with olive oil and season with salt and pepper.
                      4. Place asparagus directly on grill against the grain of the grills. Grill for 4-6 minutes until crisp-tender, turning once or twice. Remove from grill and set aside.
                      5. In a small bowl whisk together 1 tbsp olive oil, lemon juice, basil, salt and a few grinds of black pepper. Cut asparagus into 1" pieces and toss with a drizzle of lemon and oil, saving the remainder for finished flatbread.
                      6. Deflate the dough by kneading 3-4 times and divide the dough into two portions. Cover lightly and allow the dough to rest for 10 minutes. This will help relax the dough and make it easier to flatten. Spread and press one portion out to an approximate 13"x8" rectangle on a flat, movable surface like a cutting board or back of a baking tray.
                      7. Peel dough off of surface in one motion if possible and lay on preheated grill. Spread out corners slightly if possible. Close lid and cook for about 5-6 minutes until golden and crisp on the bottom. The time will vary depending on your grill and heat setting. Poke any large air bubbles and flip dough over.
                      8. Immediately scatter on half of the asparagus, prosciutto and crumbled goat cheese. Sprinkle with 1/4 cup of parmesan and close the lid. Allow to cook for 3-4 more minutes to warm toppings and finish cooking the dough. Remove to a cutting board and cut into wedges. Drizzle with remaining olive oil and lemon juice and serve immediately.
                      Recipe Notes

                      -The dough will shrink up some when transferred to the grill, there's no stopping this, don't fight it!  I can usually grab and stretch out a couple corners once it is on the grill, but once it's on I don't mess with it much.