HOK Cooks

H O K

C O O K S

a c u ra t i o n o f fa v o u r i t e re c i p e s d e v e l o p e d a n d s e l e c t e d b y o u r H O K fa m i ly

2 0 2 0

C O L L E C T I O N

P h o t o o n c over pa ge by Em bl a Huang

In mid March 2020, our HOK Canada staff, as with most of the rest of the world, found ourselves suddenly thrust into an unexpected and unprecedented mass work from home situation due to the prevalence of COVID-19. Those first few weeks of uncertainty and unfamiliar chaos brought a sense of urgency to the HOK studio. What were ways we could maintain our cherished social and familial culture while being separated from each other, with only virtual meetings providing any tangible yet fleeting connection?

It is little wonder that our minds turned to nourishment as a means of comfort. In our offices in Calgary, Toronto, and Ottawa, our lunchtime (and breakfast, snack, and après work moments) are long treasured traditions of breaking bread together, sharing stories, laughter, friendship, mentoring, and advice. From brown bag lunch gatherings, to wine and cheese learning events, team building sushi making, and holiday breakfast feasts, the HOK family bonds on a daily basis with each other, no matter how frantic our work lives are. The team started to meet for lunch and drinks after work through video calls – not quite as satisfying as in person, but still a means of remaining socially connected. As a memento commemorating such an unusual moment in our legacy, the ‘HOK Cooks’ Recipe compilation was born!

This exclusive selection of recipes ranging from favorite breakfasts, appetizers, entrees and desserts to cocktails, includes tried and true, passed down through generations heirlooms, as well as gluten-free, vegetarian and vegan options. We invite you to enjoy these tastes of home from our HOK family to yours.

f o r e w o r d

Food is our common ground, a universal experience.

- J am e s Be a r d

P ho t o by S t efa n Vla d im ir o v o n U n s p la s h

T A B L E

O F

C O N T E N T S

B R E A K FA S T

DESSERT

• E a s y & H e a l t hy Ho me ma d e Ja m

• Basq ue Cheesecak e

• Ch e d d a r B a co n Bre a d

• Decadent Chocolate Cak e

• L e m o n Co co n ut Pull Ap a r t Bre a d

• Melting Mocha D esserts

• Si l v e r Do l l a r But t e r mi lk- Pe ca n Pa n ca ke s

• Quick Chocolate Cak e

• Ho m e m a d e Gra n o la

• Omenapitk o: Apple-Filled S trip

• Q u i c k Ca r d a mo m Oa t s

• Classic Carrot Lay er Cak e with Vanilla Cream Cheese Frosting

APPETIZER

• Cream Cheese Pound Cak e with Citrus Glaze • Easy Peasy Banana Bread • Banana Dump Cak e

• Co r n , Av o c a do & To ma t o Sa la d

• Frody m a Chocolate Chip Cook ies

• Na ’ a m a ’ s Fa t t o us h

• Homemade Cook ies n’ Mint I ce Cream

• Me xi c a n Ca vi a r • G re a t Au n t Lo r n a ’s Dre a my Sa la d Dre s s i n g • Ja l a pe ñ o C h e d d a r Ski lle t Co r n b re a d

BEVERAGE

• Fr i e d P l a n t a i n • Apple Pie Cock tail

ENTREE

• Pomegranate Gin Moscow Mule • Em press Gin Gin Mule • Paink iller Drink

• Spi c y Sh r i m p Ta co s w i t h G a r li c Ci la n t ro L i me Slaw • Yo r k s h i re Pud d i n g • B a k e d P a s t a w i t h Bro cco li R a b e a n d Sa us a ge • Spa g h e t t i Car b o n a ra w i t h Pa n ce t t a C r umb s • Fe t t u c c i n e Al Sugo Di Vo n go le Bi a n co • Ve g gi e C h i l i • So u t h e r n B a ke d Be a n s • Sa l m o n w i t h Ora n ge Be a r n a i s e Sa uce • P a r m e s a n C r us t e d Ha li b ut , Wi ld R i ce & As p a ra gus

b r e a k f a s t

B R E A K F A S T

P ho t o by A l e xaPh n dorto u Abcye aF roonmUM n ys pBo la swl h

b r e a k f a s t

E A S Y

&

H E A L T H Y 1

S E R V I N G

H O M E M A D E •

1 0

J A M

M I N

I have never made jam before, but with all the extra time at home I thought I would try it. I found this recipe at Blue Zone website, and have made it 3 times already - first with raspberries, then strawberries and lastly with blueberries. I honestly think you can make with any fruit. It was great every time. I don’t think I will ever buy store bought jam again.

Besides being one of the superseeds full of fiber and protein, chia seeds also absorb liquid and then take on a jelly-like texture.

Therefore, they are the perfect hack for an easy, healthy jam compared to the normal jam-making process—which usually requires lots of sugar, pectin, and boiling for thickening. In addition to it being a healthier hack, it is also much easier than preparing traditional jam and only takes about 10 minutes from start to finish. We use honey for this recipe, but feel free to use maple syrup or agave. We recommend not using regular granulated white sugar, as that often makes for a gritty-textured jam. Bon appetit!

INGREDIENTS

RECIPE

• 1 ½ c u ps ra s pb e r r i e s , s t ra w b e r r i e s o r blackberries

In a small saucepan, cook down the berries on medium heat until they break down, about 5 minutes.

• 2 t b s p h o n e y • 2 t b s p c h i a s e e ds

Mash the fruit gently in the saucepan and remove from heat.

Add in honey (or other sweetener), stirring to combine.

Pour in chia seeds and stir gently to combine.

Let set for about 5 minutes to thicken.

Let cool and transfer to a glass container and refrigerate.

Note: This jam will thicken nicely, but it won’t be very sticky like store-bought preserves. If you choose to use a more watery fruit, or if you want a thicker jam, then add some of the white part, or pith, of a lemon peel. The peel has a lot of naturally occurring pectin, but too much of the lemon peel/zest might overpower the other flavors in your jam.

F R O M

T H E

K I T C H E N

Lor i U r w in

O F

B R E A K F A S T

P ho t o by A l e xa Phnodto r ubAyc Ric e a aornd U o nCu s pis lain s he

b r e a k f a s t

C H E D D A R 1

B A C O N

L O A F

•

1 4

B R E A D

H O U R S

This savory bacon and cheddar loaf is a definite staple in my household. My boys and husband know that it is a special Sunday when they wake up to the delicious smells wafting through the kitchen and reaching into their bedrooms. I often serve this with slow cooked creamy scrambled eggs flecked with chives and a side of whatever ripe fruit I have on hand. Canteloupe and strawberries are especially perfect on the plate. This bread is so tender and dense with goodness it doesn’t need anything on it at all however a smear of salted butter never hurt anyone. This bread comes together fast and can be thrown together the night before for a slow rise overnight so that Sunday morning is a fairly quick final rise and into the oven for breakfast. Enjoy!

INGREDIENTS

RECIPE

• 3 ½ c u ps ( 5 2 5 g) un b le a che d a llpu r po s e f l o u r

In a large bowl, whisk together flour, salt and yeast. Add water. Mix with a fork until moistened

• 1 ½ t s p s a l t

to 12 hours at room temperature.

but not completely smooth. Stir in cheese and bacon. Cover with plastic wrap and let rest for 8

• ½ t s p i n s t a n t dr y ye a s t • 1 ¾ c u ps ( 4 3 0 mL ) co ld w a t e r

Butter a 4 x 10-inch (10 x 25-cm), 6-cup (1.5-litre) loaf pan. Line with parchment paper, letting it

• 3 c u ps (3 0 0 g) g ra t e d s ha r p che d d a r cheese

hang over all four sides.

• ¾ l b s (3 4 0 g ) cho p p e d ba co n , coo ke d but not crisp

In the bowl, punch down dough, folding it onto itself about 6 times or until the cheese and bacon are evenly distributed.

Place dough in the pan. Cover with lightly oiled plastic wrap and let rise for 1 hour at room temperature or until dough has risen above edge of pan .

With rack in middle position, preheat oven to 400°F (200°C).

Bake for 1 hour. Let cool on a wire rack for 15 minutes. Unmould and let cool completely.

F R O M

T H E

K I T C H E N

S u sa n Ch a n g

O F

B R E A K F A S T

P ho t o by A l e xa Phnodto r u bAyc eMaicohne lle U n sBr p la o wn sh

b r e a k f a s t

L E M O N P U L L

C O C O N U T

A P A R T 1

L O A F

•

3

B R E A D

H O U R S

INGREDIENTS

RECIPE

B re a d do u g h :

Using an electric mixer, stir together 2 cups of the flour, sugar and yeast.

• 2 ¾ c u ps a l l p ur p o s e f lo ur • 2 t s p c a n e s u ga r

Heat the milk and margarine in a small saucepan over low heat until the margarine melts. Remove heated

• 2 ¼ t s p a c t i v e d r y ye a s t

milk and margarine from stovetop and let sit for 2 minutes, then stir in the water, vanilla and lemon juice.

• 1 / 3 c u p n o n - da i r y mi lk • ¼ c u p v e ga n ma r ga r i n e

Stir the heated milk and margarine mixture into the mixed flour, sugar, and yeast using a dough hook until

• ¼ c u p w a t e r

the mixture is combined. Do not over mix. Add the salt. Beat in each egg one at a time. Beat in the lemon

• 2 t s p va n i l l a e x t ra ct

zest and coconut. The dough will be very sticky, this is ok! Add the remaining ¾ cup of flour slowly and

• 3 t s p f re s h ly sque e ze d le mo n jui ce

beat the dough mixture for 2 or 3 minutes until the dough comes together. The dough will still be sticky.

• ¼ t e a s poo n s alt • 2 l a r ge e g g s

Place the dough in a well-oiled bowl and cover with a towel. Set to rise in a warm spot for 1 hour. After 1

• ¼ c u p s h re d d ed co co n ut

hour, punch the dough down and turn it out onto a floured surface. Roll the dough into a large rectangle

• 3 t b s p f re s h ly gra t e d le mo n ze s t

approximately 12×20 inches.

B re a d fi lli ng :

Mix the bread filling mixture in a bowl. Brush the dough with the bread filling mixture.

• 6 t b s p v e ga n m a r ga r i n e , roo m t e m pe ra t u re

Use a pizza cutter to slice the rectangle dough into 5 strips lengthwise. Stack the 5 strips together, then

• ½ c u p c a n e s uga r

cut them into 6 sets of squares.

• 1 / 3 c u p s h re d d e d co co n ut • 4 t b s p f re s h ly gra t e d le mo n ze s t

Brush a 9×5 loaf pan generously with melted butter. Place the dough, cut side down, into the loaf pan,

• 2 t s p c a n e s u ga r

pressing it together as if you are stacking books on a shelf. Cover the loaf pan with plastic wrap and let rise in a warm place for 1 hour.

Preheat the oven to 350 F.

Place the loaf pan in the oven and bake the lemon coconut pull apart bread for 35 to 40 minutes, until the top is golden brown and set.

Remove the loaf pan from the oven and let cool for 10 minutes. Gently turn the lemon coconut pull apart bread out onto a flat surface. Let cool somewhat and then turn the loaf pan over to remove the lemon coconut pull apart bread. Pull apart and enjoy!

F R O M

T H E

K I T C H E N

M ic h el l e B row n

O F

B R E A K F A S T

R eci pe f r o m Br u n c h @ Bo b b y ' s PP ho ho t ot obybyJoAal enxa n an K do r us in A cs ke a o n U n s p la s h

b r e a k f a s t

S I L V E R

D O L L A R

P E C A N 4 - 6

B U T T E R M I L K -

P A N C A K E S

S E R V I N G S

•

1 . 5

H O U R S

Buttery pecans add a mild, nutty crunch to these light-as-can-be pancakes. Paired with the deep, almost smoky flavour of a bourbon molasses butter, it’s like having pecan pie for brunch. Cooking the pancakes silver dollar size is optional, but there is just something so fun and appealing about a tall stack of silver dollar pancakes.

INGREDIENTS

RECIPE

• ½ va n i l l a b e a n , s p li t le n g t hw i s e , s e e ds s c ra pe d

Combine the vanilla seeds and vanilla extract in a small bowl. Whisk in the eggs, buttermilk, and butter.

• 1 t s p pu re va n i lla e x t ra ct • 2 l a r ge e g g s

Whisk together the flour, finely chopped pecans, both types of sugar, baking powder, baking

• 1 ½ c . pl u s 3 tbs p b ut t e r mi lk

soda, and salt in a medium bowl. Whisk in the egg mixture until just combined. Do not overmix.

• 3 t b s p u n s a l t e d but t e r , me lt e d , p lus m o re fo r t h e gr i ddle

Let sit at room temperature for 30 minutes or in the refrigerator for up to 1 hour.

• 1 ½ c u ps a l l - p ur p o s e f lo ur

Preheat the oven to 250°F. Line a baking sheet with parchment.

• ½ c u p f i n e ly cho p p e d t o a s t e d p e ca n s , pl u s co a r s e ly cho p p e d p e ca n s fo r serving

Heat a large cast-iron griddle or nonstick saute pan over medium heat. Brush with butter and

• 2 t b s p g ra n u l at e d s uga r

griddle. Bake until bubbles start to form and burst, about 2 minutes. Flip and cook to set the

• 1 t b s p l i g h t b ro w n s uga r

other side, another 1-2 minutes. As the pancakes are ready, put them in a single layer on the

• 1 t s p b a k i n g po w de r

baking sheet and keep warm in the oven until ready to serve.

continue heating until the butter begins to foam. Drop 2 tbsp. of batter per pancake onto the

• ½ t s p b a k i n g s o da • ¼ t s p f i n e s e a s a lt

Stack 6 pancakes per person, topping each stack with some of the boubon butter. Drizzle with

• b o u r b o n m o l a s s e s b ut t e r

warm maple syrup and garnish with coarsely chopped pecans.

• pu re g ra d e B ma p le s yr up , w a r m

F R O M

T H E

K I T C H E N

Ch a r l en e Isa a c s

O F

B R E A K F A S T

P ho t o by APl ehxa o to n dbr u y Pe Aca e as ao n dUCr n sapyla o snhs

b r e a k f a s t

H O M E M A D E F I L L S

A

1 L

J A R

G R A N O L A •

5 5

M I N

This is the basic recipe. All ingredients are flexible (other than the oats), so have fun and try different taste experiences!

Try maple syrup, cardamom, ginger, any kind of nuts, pumpkin seeds, any dried fruit etc. This is so easy and yummy that you will never buy granola again!

INGREDIENTS

RECIPE

• ¼ c u p h o n e y

Preheat oven to gentle browning temperature, hot enough to toast but not burn. 250° – 325°

• ¼ c u p c a n o l a o i l

depending on your oven.

• ¼ t s p va n i l l a • ¼ t s p n u t m e g

Pour honey, oil, cinnamon, nutmeg, vanilla into a small sauce pan and heat gently to a simmer

• ¾ t s p c i n n a m on

over med-low heat to brighten the flavours and melt the honey.

• 2 c u ps ro l l e d o a t s • ¼ c u p w h e a t ge r m (fo r G lut e n Fre e , s u b s t i t u t e u n sw e e t e n e d co co n ut f la ke s ) • ¼ c u p w h e a t bra n (fo r G lut e n Fre e , s u b s t i t u t e c h o p p e d p e ca n s )

Toss together all other ingredients except for raisins or dried fruit. Pour over the honey/oil mixture and combine well so everything is evenly coated

Line 2 cookie sheets with parchment paper. Spread granola evenly in a single even layer.

• ¼ c u p f l a x m ea l • ¼ c u p ra w s u n f lo w e r s e e d s

Bake for 40 minutes, turning every 10 minutes to evenly bake to a lovely golden brown colour.

• ¼ c u p s l i v e re d a lmo n ds • ¼ c u p c h o ppe d w a ln ut s

Let cool at room temperature. Mix in raisins.

• ¼ t s p s a l t (o p t i o n a l) • ½ c u p ra i s i n s

F R O M

T H E

K I T C H E N

M a r l a S c h w isber g

O F

B R E A K F A S T

P ho t o by A l e xa Phnodto r ubAyc Ae aSim o n pUlen sPa p la laste h

b r e a k f a s t

Q U I C K

C A R D A M O M 1

S E R V I N G

•

5

O A T S

M I N

With no added sugar, this flavourful oatmeal is a great way to start the day! I do this in the microwave because I’m pressed for time + lazy, but this can easily be adapted for the stove top. Prepare all the ingredients in a mason jar minus the liquids, and you have a breakfast-to-go that you can bring with you to work! So easy, but delicious and nutritious!

INGREDIENTS

RECIPE

• ½ r i pe b a n a n a

Mash the ripe banana in a microwavable bowl/cup.

• ¼ t s p g ro u n d ca r da mo m (o r cr us he d s e e d s f ro m 3 -4 p o ds o f ca r d a mo m)

Add spices, vanilla, oats in the bowl. Pour in hot water. Stir and let sit for about 1 minute.

• ¼ t s p c i n n a m on • ¼ t s p g ro u n d gi n ge r (o r f re s h)

Add in splash of dairy if using, then microwave for 30 seconds. Stir and microwave for another

• s pl a s h o f va n illa

30 seconds. (I do this because when I microwave for a minute all at once, sometimes the

• ½ c u p q u i c k o a t s (n o n - f la vo ure d )

oatmeal expands and overflows in the microwave).

• a ppro x. ½ c u p ho t w a t e r (a djus t d e pe n d i n g o n ho w t hi ck yo u li ke yo ur oatmeal)

Add your toppings of choice, and enjoy!

• s pl a s h o f d a i r y (o p t i o n a l but re co m m e n d e d )

Note: Spices can be adjusted to taste. I am quite liberal as these are my favourite spices!

• t o ppi n g s o f y our cho i ce (e . g. n ut s , s e e d s , n u t / s e e d but t e r s , d r i e d/f re s h f r u i t , co co n u t f la ke s )

F R O M

T H E

K I T C H E N

Row en a Au Yeu n g

O F

a p p e t i z e r

A P P E T I Z E R

R eci p e & P ho P ho t ot ofr oby m ATh l e xa e Gnir d rl uWAhcoe aA te o nE vUenrsypthlains h g

a p p e t i z e r

C O R N ,

A V O C A D O

&

T O M A T O

S A L A D 6

S E R V I N G S

•

2 0

M I N

INGREDIENTS

RECIPE

• 2 c u ps coo k e d co r n , f re s h o r f ro ze n (b e s t i f f re s h co r n i s us e d)

Combine the corn, avocado, tomatoes and onion in a large glass bowl.

• 1 - 2 a v o c a d o s , cut i n t o ½ i n ch cube s

Mix together the dressing ingredients in another bowl, pour over salad and gently toss

• 1 pi n t c h e r ry o r gra p e t o ma t o e s , ha lve d

to mix.

• ½ c u p f i n e ly di ce d re d o n i o n Chill salad for an hour or two to let flavours blend.

Dre s s i ng : • 2 t b s p o l i v e o i l • ½ t s p g ra t ed li me ze s t • 1 t b s p f re s h li me jui ce • ¼ c u p c h o pp e d ci la n t ro • ¼ t s p s a l t

There are many ways to cook corn; here are a few suggested methods:

• ¼ t s p pe ppe r

• B r i ng a p ot of wat e r t o b oi l i ng and b oi l t he c or n f or 3-5 m i nut e s.

• G r i l l t he c or n ov e r m e d i um hi gh he at f or 3-5 m i nut e s.

• Ke e p t he c or n i n i t s husk and m i c r owav e f or 3-5 m i nut e s t o st e am t he c or n.

• C ut t he c or n of f t he c ob and saut e i n a p an wi t h a l i t t l e oi l f or 3-5 m i nut e s.

F R O M

T H E

K I T C H E N

Kr ist i Ca st il l ou x

O F

A P P E T I Z E R

R eci p e fr o m J e r u s a le m : A Co o k b o o k P ho t o by A lPh e xao ntod rbuy AJ o c enaa th o na nU nLo s pv la e ksin h

a p p e t i z e r

N A ’ A M A ’ S 6

F A T T O U S H

S E R V I N G S

•

2 0

M I N

INGREDIENTS

RECIPE

• s c a n t 1 c u p G re e k yo gur t , a n d ¾ cup pl u s 2 t b s p w ho le mi lk

If using yogurt and milk, start at least 3 hours and up to a day in advance by placing

• 3 l a r ge s t a l e Tur ki s h f la t b re a d o r n a a n

on the surface. What you get is a kind of homemade buttermilk, but less sour.

both in a bowl. Whisk well and leave in a cool place or in the fridge until bubbles form

• 3 l a r ge t o ma t o e s cut i n t o 2/3 i n ch di ce • 3 - 4 ra d i s h e s , t hi n ly s li ce d

Tear the bread into bite-size pieces and place in a large mixing bowl. Add your

• 3 - 5 L e b a n es e o r mi n i cucumbe r s , pe e l e d a n d cho p p e d i n t o 2/3 i n ch di ce

fermented yogurt mixture or commercial buttermilk, followed by the rest of the ingredients, mix well, and leave for 10 minutes for all the flavors to combine.

• 3 - 4 g re e n o n i o n s , t hi n ly s li ce d • ½ o z f re s h mi n t

Spoon the fattoush into serving bowls, drizzle with some olive oil, and garnish

• s c a n t 2 o z (50g ) f la t le a f p a r s le y, co a r s e ly c h o p p e d

generously with sumac.

• 2 t b s p d r i e d mi n t • 2 c l o v e s ga rli c, cr us he d • 3 t b s p f re s ly s que e ze d le mo n jui ce • ¼ c u p o l i v e o i l, p lus e x t ra t o d r i zzle • 2 t b s p c i d e r o r w hi t e w i n e vi n e ga r • ¾ t s p f re s h ly g ro un d bla ck p e p p e r • 1 ½ t s p s a l t • 1 t b s p s u m a c, o r mo re t o t a s t e , t o ga r n i s h

F R O M

T H E

K I T C H E N

Kr ist in a Ka men a r

O F

A P P E T I Z E R

P ho t o by A l e xa Ph n do rto u b A cy eKaoounr tn Uenys pRa laps p h

a p p e t i z e r

M E X I C A N 6

S E R V I N G S

C A V I A R •

2 0

M I N

A delicious vegan and gluten-free dip option! Keeps in the fridge for up to 3 weeks (but I’ve never had it last that long!)

INGREDIENTS

RECIPE

• ½ c u p o l i v e o i l

Mix the olive oil, white sugar, apple cider vinegar, salt, pepper and water in a pot on the stove

• ½ c u p w h i t e s uga r

and bring to a boil. Once boiled remove from heat. Let the mixture cool.

• ¾ c u p a ppl e ci de r vi n e ga r • 1 t b s p w a t e r

Dice the veggies finely (I often use a food processor as it makes it much quicker!) and add all

• 1 t s p s a l t

canned ingredients into a large mixing bowl and mix well.

• 1 t s p pe ppe r • 1 c u p d i c e d g re e n o r ye llo w /o ra n ge b e l l pe ppe r

Add cooled liquids to the veggie mixture and stir well.

• 1 c u p d i c e d red b e ll p e p p e r

Let marinate overnight and drain out the excess liquid before eating.

• 1 c u p d i c e d red o n i o n • 1 c u p d i c e d c ele r y

Add cilantro on top (if desired) and serve with corn chips!

• 1 l a r ge c a n o f bla ck b e a n s • 1 l a r ge c a n o f bro w n le n t i ls • 1 s m a l l c a n o f co r n • Ci l a n t ro i f d e s i re d

F R O M

T H E

K I T C H E N

Kou r t n ey R a pp

O F

A P P E T I Z E R

P ho t o by A l e xa Phnodtor ub Ay cTehae oSp n rUuncsep Elaasts h

a p p e t i z e r

G R E A T

A U N T

L O R N A ’ S

S A L A D 1 / 2

D R E S S I N G C U P

•

5

M I N

INGREDIENTS

RECIPE

• 2 t b s p c h a mp a gn e vi n e ga r

Combine all ingredients in a bowl and whisk together.

• 2 t b s p f re s h le mo n jui ce • 1 t s p s a l t

Toss with your favourite salad.

• ¼ t s p pe ppe r • 1 t s p s u ga r

Enjoy!

• ½ t s p d r y mus t a r d • 1 c l o v e ga r li c, mi n ce d • ½ c u p o l i v e o i l

F R O M

D R E A M Y

T H E

K I T C H E N

Nish a S ew el l

O F

A P P E T I Z E R

P ho P ho t o t& o by R eciA p l eexabny dSe r ua As oc enas a o n dUSu n sp p laesrhs

a p p e t i z e r

J A L A P E Ñ O

C H E D D A R

S K I L L E T

C O R N B R E A D 1 2

S E R V I N G S

•

4 5

M I N

INGREDIENTS

RECIPE

• 1 ¼ c u ps a l l- p ur p o s e f lo w e r

Place diced jalapenos in skillet, then place in a 10-inch diameter cast iron skillet in cold

• 1 c u p f i n e co r n me a l

oven on middle rack. Preheat oven to 400°F and leave skillet with jalapenos in oven

• 1 t b s p b a k i n g p o w d e r

as it preheats. Check periodically to make sure they aren’t burning and to give them

• 1 ½ t s p k o s he r s a lt ( o r 1 t s p f i n e s a lt )

a quick stir. Remove when they are lightly browned and allow to cool. Return skillet

• 4 l a r ge e g g s

immediately to oven.

• 1 c u p coo k ed co r n • ½ c u p c re a m, mi lk o r b ut t e r mi lk (* E n o u g h t o e qua l 1½ cup s w he n m e a s u re d a lo n g w i t h t he co r n ke r n e ls - Se e n o t e s ) • 2 j a l a pe n o p e p p e r s , s e e d s re mo ve d a n d diced • 1 c u p c h e d da r che e s e , gra t e d , p lus a bi t m o re fo r t o p be fo re ba ki n g

In a small bowl, whisk together the flour, cornmeal, baking powder and salt. Set aside.

In a medium bowl, lightly beat eggs. Whisk in corn/cream mixture and cheddar cheese. set aside.

In a large bowl, mix butter and sugar together with a wooden spoon, just until butter absorbs the sugar. Add the egg mixture and mix until just combined. Stir in the cooled jalapenos. Mix in the dry ingredients just until barely incorporated.

• ¾ c u p u n s alt e d but t e r , a t roo m t e m pe ra t u re

Remove skillet from oven and lightly coat with nonstick spray. Spoon batter into hot

• 2 / 3 c u p s u ga r

pan and quickly top with a bit more grated cheese. Bake cornbread until top is golden brown and springs back when gently pressed, 25-28 minutes when baked in a 10-inch skillet (may be longer if your skillet is smaller). Let cool 10 minutes before serving.

Note: Add the corn kernels to a measuring cup first, then pour in the milk until the milk rises to the 1½ cup mark.

F R O M

T H E

K I T C H E N

Debora h S per r y

O F

A P P E T I Z E R

P ho t o by A l e xa Phnodtor ub Ay cTehae oSp n rUuncsep Elaasts h

a p p e t i z e r

F R I E D 2

P L A N T A I N

S E R V I N G S

•

1 0

M I N

You can eat this warm or cold, as a snack, as a side dish with rice or beans, or dip it in tomato sauce/ketchup/guacamole, etc!

INGREDIENTS

RECIPE

• Coo k i n g o i l

Preheat oil in a deep skillet over medium high heat.

• 2 pl a n t a i n s (or a djus t a cco r d i n g t o t he n u m b e r o f pe op le )

Peel the plantains and slice them into thin pieces.

Fry the pieces until golden brown colour. Drain excess oil on paper towels. Sprinkle with salt and serve.

Alternatively, you may bake them in the oven at 350°C for 15 minutes or until golden brown.

Note: • For a very sweet tasting fried plantain, use very ripe plantains.

• For medium sweetness, use pale-yellow plantains that still feel firm.

• For anunsweetened crunchy taste, use green plantains.

F R O M

T H E

K I T C H E N

Ter n gu A d z u a

O F

e n t r e e

E N T R E E

P hoPt ohoby t o A&l eRe xacnip d reuf rAocm e a Pin o n cU h nosfp Ylausm h

e n t r e e

S P I C Y

S H R I M P

G A R L I C

T A C O S

C I L A N T R O 4

S E R V I N G S

•

3 0

L I M E

W I T H S L A W

M I N

INGREDIENTS

RECIPE

G ar li c c i la ntro lim e sauc e:

Sauce: Pulse all the sauce ingredients in a food processor or blender until mostly

• ¼ c u p o i l

smooth.

• ¼ c u p w a t e r • ½ c u p c h o pp e d g re e n o n i o n s

Slaw: Toss some of the sauce (not all) with the cabbage. We’ll use the leftover sauce to

• ½ c u p c i l a nt ro le a ve s

top the tacos.

• 2 c l o v e s ga rli c • ½ t e a s poo n s a lt

Shrimp: Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the

• j u i c e o f 2 l i me s

spice mix to get it coated. Heat a drizzle of oil a large skillet over medium high heat.

• ½ c u p s o u r cre a m o r full- fa t G re e k y o gu r t

Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until

S hr i m p t a c o spic e mix:

Assembly: For the prettiest and easiest-to-eat assembly, go in this order: smashed

• 2 t s p e a c h chi li p o w de r a n d cumi n

avocado, slaw, and shrimp. Finish with Cotjia cheese, lime wedges, and extra sauce.

the shrimp are cooked through.

• ½ t s p e a c h o n i o n p o w d e r a n d ga r li c po w d e r • ¼ t s p c a y e n n e p e p p e r (mo re o r le s s t o taste) • 1 t s p co a r s e s e a s a lt S t uffi ng for tac o s: • 1 l b s h r i m p, p e e le d a n d d e ve i n e d , t a i ls re m o v e d • 2 – 3 c u ps s hre dde d gre e n ca b b a ge • 8 s m a l l t o rt i lla s (co r n o r f lo ur ) • a v o c a d o s , Co t i ja che e s e , a n d li me w e d ge s fo r s e r vi n g

F R O M

T H E

K I T C H E N

Br it t a n y M oore

O F

E N T R E E

P ho t oP ho by t Aol ebxa y Ro n dcr kuyALu c e te a no no nU nF sopola d 52 sh

e n t r e e

Y O R K S H I R E 1 2

S E R V I N G S

P U D D I N G •

6 0

M I N

INGREDIENTS

RECIPE

• 1 c u p f l o u r (w hi t e o r w ho le w he a t )

Whisk together all of the ingredients and place in fridge to keep cold.

• 1 / 3 c u p m ilk • 3 e g g s

Add a knob of butter (or bacon grease, or shortening) into muffin tins. Put tin into

• pi n c h o f s a lt

oven for 10 minutes to get the pan quite hot.

Pour cold batter into hot heated muffin tray and put back into the oven, baking for 20 minutes.

Reduce the heat to 300°F and bake for another 20 minutes. The Yorkshires should rise and you’ll have light puffy Yorkshires to go with your prime rib roast.

F R O M

T H E

K I T C H E N

Ca rol Lee

O F

E N T R E E

P ho t o by A l ePh xaonto drb u yAAc eBe a o an u tif Un u sl pPla la ste h

e n t r e e

B A K E D

P A S T A

R A B E 6

W I T H

A N D S E R V I N G S

B R O C C O L I

S A U S A G E •

6 0

M I N

INGREDIENTS

RECIPE

Pa s t a & A s s embly:

Cook the pasta and rabe: Bring a large pot of well-salted water to a boil. Add pasta

• 1 l b c h u n k y p a s t a o f yo ur cho i ce

and five minutes before its cooking time is up, add the broccoli rabe. It will seem like

• 1 b u n d l e b ro cco li ra b e , s t e ms & le a ve s c u t i n t o 1 in . s e gme n t s

too much for the water, but with a stir or two, the rabe should wilt and cook alongside

• 1 l b I t a l i a n s a us a ge , ca s i n gs re mo ve d

Cook your sausage: Meanwhile, heat 1 to 2 tablespoons olive oil in a large, wide

• 2 / 3 c u p g ra t e d p a r me s a n o r p e co r i n o ro m a n o c h e e s e

saucepan (you will use this for the bechamel in a few minutes; you could also use your

• 6 o z m o zz a re lla , cut i n t o s ma ll cub e s

it up with a wooden spoon until it starts to brown, about five minutes. Remove with

the pasta. Drain the broccoli rabe and pasta together and place in a large bowl.

pasta pot, once it is drained) over medium heat. When hot, add the sausage, breaking

slotted spoon or spatula, leaving any fat behind. Eyeball the drippings (pork sausage

B e c ha m e l S auc e:

will leave some; chicken usually does not) — use one tablespoon less butter next if it

• 2 c u ps m i l k , full fa t i d e a l

looks like there’s a tablespoon there. Any less, don’t worry about adjusting the butter.

• 4 t b s p u n s a lt e d b ut t e r • ¼ c u p a l l - pur p o s e f lo ur

Heat oven to 400°F.

• ½ t s p t a b l e s a lt • f re s h ly g ro un d b la ck p e p p e r

Make the bechamel: Melt your butter in same saucepan over medium heat. Once

• 2 c l o v e s ga rli c, mi n ce d

melted, add your flour and stir it into the butter until smooth. Cook the mixture

• fe w g ra t i n gs f re s h n ut me g

together for a minute, stirring constantly. Pour in a small drizzle of your milk, whisking constantly into the butter-flour mixture until smooth. Continue to drizzle a very small amount at a time, whisking constantly. Once you’ve added a little over half of your milk, you’ll find that you have more of a thick sauce or batter, and you can start adding the milk in larger splashes, being sure to keep mixing. Once all of the milk is added, add the salt, garlic, nutmeg, and few grinds of black pepper, and bring the mixture to a lower simmer and cook it, stirring frequently, for 10 minutes. Taste and adjust seasonings if needed.

Assemble and bake: Add the sausage and bechamel to the bowl with the pasta and broccoli rabe. Stir in mozzarella and half of grated parmesan or pecorino until combined. Pour into a lasagna pan, deep 9×13-inch baking dish or 3-quart casserole dish and coat with remaining parmesan or pecorino. Bake for 20 to 30 minutes, until the edges and craggy points are nicely bronzed. Eat warm. Reheat as needed.

F R O M

T H E

K I T C H E N

Lin d sey Wil son

O F

E N T R E E

P ho t o by A l e xa Phnodto r u bAyc eEa soynWUeneskpnla igshht

e n t r e e

S P A G H E T T I

C A R B O N A R A

P A N C E T T A 6

S E R V I N G S

W I T H

C R U M B S •

6 0

M I N

INGREDIENTS

RECIPE

• 5 0 0 g s pa g he t t i

In a large pot bring salted water to a boil and add the spaghetti. Cook until al dente or

• 1 t b s p o l i v e o i l

to your own preference. Drain the spaghetti, add a little olive oil (about 1 tbsp) and set

• 0 . 5 l b pa n c e t t a cr umb s (yo u ca n a ls o u s e b a co n but t he p a n ce t t a i s w ha t m a k e s i t !)

aside.

• 1 c l o v e o f ga r li c, mi n ce d

Add garlic and cook until golden (1-2 minutes). Remove pancetta and garlic from skillet

• 4 e g g s

and drain leftover oils.

While the pasta is still boiling, cook the pancetta crumbs to give them a slight crisp.

• ½ c u p pa r me s a n (g ra t e d) • s a l t (s e a s o n t o t a s t e )

Return the pancetta, garlic to the pan and add the drained spaghetti. Heat up the

• pe ppe r (s e a s o n t o t a s t e )

ingredients to a medium heat. Add 1 tbsp olive oil to the mix if noodles seem to stick

• pa r s l e y

to pan.

Crack eggs and beat them. Add beaten eggs to the spaghetti/pancetta mix and continuously toss all the ingredients in pan.

Add ½ cup of grated parmesan cheese and mix again until you have a consistent looking creamy sauce covering the spaghetti.

Add seasoning to your liking with parsley, pepper and salt.

Note: The Pancetta already is salty so be careful not to over-salt your dish. I have done this before!

Serve your dish warm and feel free to add more parmesan cheese on top.

Enjoy!

F R O M

T H E

K I T C H E N

Ju l ia S a r ic

O F

E N T R E E

Ph o to b y 40 A p r o n s

e n t r e e

F E T T U C C I N E

A L

V O N G O L E 4

S E R V I N G S

S U G O

D I

B I A N C O •

3 5

M I N

Otherwise known as Fettuccine with White Clam Sauce, this recipe is quick and so easy.

INGREDIENTS

RECIPE

• 2 d o ze n l i t t l en e ck cla ms (I us e d c a n n e d c l a m s a n d s a ve t he jui ce )

Put the shallots in a small saucepan with the oil and sauté over medium-high heat until

• 1 t b s p c h o ppe d s ha llo t s o r ye llo w onion

translucent.

Add the garlic and sauté until lightly coloured.

• ½ c u p o l i v e o i l • 1 t s p c h o ppe d ga r li c

Add the parsley and hot pepper, stir three or four times, then add the wine. Allow the wine to boil

• 2 t b s p c h o ppe d p a r s le y

until it has evaporated by half, then turn off the heat. (The sauce may be prepared several hours

• ¼ t s p c h o ppe d d r i e d ho t re d p e p p e r

ahead of time up to this point.)

• ¼ c u p w h i t e w i n e • 1 t b s p b u t t e r

Measure out 2/3 cup of clam juices. If there is more, discard it. If there is not enough, add white

• 2 t b s p f re s h P a r me s a n che e s e

wine to make up the balance. Add the liquid to the sauce and boil until it is reduced by half.

• s a l t • fe t t u c c i n e (I li ke t o us e f re s h, but yo u can use dry)

Add the clams, turn them quickly in the hot sauce, and turn off the heat. Add the butter and cheese, mixing thoroughly. Taste and correct for salt. (No salt at all may be required, especially in the summer, whem clams seem to be saltier.)

Add 1½ tsp salt to 4 quarts rapidly boiling water, then drop in the pasta and drain as soon as it is tender but al dente, firm to the bite. (If you are using freshly made pasta, remember that it is done a few seconds after the water returns to a boil.)

The moment the pasta is drained, transfer it to a warm serving bowl, add the sauce (previously reheated if no longer hot), toss thoroughly but rapidly, and serve immediately. Additional grated cheese may be served on the side if desired.

Note: The sauce is also excellent with spaghetti or with garganelli.

F R O M

T H E

K I T C H E N

O F

Tan y a Pia z z a - Hu g h es

E N T R E E

P ho t o Pby hoAt o l e xa b ynCh d r eulsAecae’as M o ne sUs n y sAppla r os h n

e n t r e e

V E G G I E 6

S E R V I N G S

C H I L I •

1 . 5

H O U R S

This is my tried and true recipe that took many years of adding and subtracting to perfect.

INGREDIENTS

RECIPE

• 1 c a n o f co r n

In a large pot or dutch oven (I use a 4-6 quart enameled cast iron dutch oven), heat

• 3 t b s p o l i v e o i l

the olive oil on med-low heat. Add the garlic and onions. Cook for 2-5 minutes while

• 1 g re e n pe pp e r , cho p p e d

stirring frequently. When the garlic starts to lightly brown add the peppers.

• 1 re d pe ppe r , cho p p e d • 1 j a l a pe n o p e p p e r , f i n e ly cho p p e d

Add all the peppers at once and cook for another 3-5 minutes until slightly softened.

• 1 m e d i u m y e llo w o r Sp a n i s h o n i o n , c h o ppe d

Pre-measure and mix the spices in a separate bowl. Pour in all the spices and stir to

• 4 ga r l i c c l o ve s , f i n e ly cho p p e d

coat the peppers. Immediately following add the vegetable broth.

• 1 t b s p g ro un d cumi n • ½ t s p g ro u n d ci n n a mo n

You can safely open the canned items now without worry that the spices will burn. Add

• 1 t s p pa pr i ka

everything else except the lime and stir to mix.

• ½ t o 1 s p g ro un d chi lli p o w d e r (No t e : t h i s i s n o t chi li p o w d e r w i t h o t he r s pi c e s , i t i s p o w de re d g ro un d chi lli ’s )

Cook for 1 hour on low heat with NO COVER. Stir every 5-10 minutes (depending on the composition of your pot) to ensure nothing sticks to the bottom.

• 2 – 1 5 o z c an o f b la ck b e a n s • 1 – 1 4 . 5 o z ca n o f d i ce d t o ma t o e s w i t h juice

Stir in the lime juice and serve! (Here’s where you would add the chocolate if desired.)

• 1 c u p v e g gi e bro t h

Top with shredded cheese and eat with unsalted corn chips instead of a spoon. Enjoy!

• 1 t b s p f re s h li me jui ce Notes: Add 2 tbsp of semi-sweet chocolate for a savory taste. Stir in prior to serving.

F R O M

T H E

K I T C H E N

Ch a r l en e Isa a c s

O F

E N T R E E

P ho t o by A l e xaPh n dorto u Abcye Little a o n USp n sicpelaJ sahr

e n t r e e

S O U T H E R N 6

B A K E D

S E R V I N G S

•

8

B E A N S

H O U R S

INGREDIENTS

RECIPE

• 1 l b d r i e d m a r ro w be a n s

The evening before: Place dried beans in pot and cover with cold water. Soak all night.

• 6 c u ps w a t er • 2 ga r l i c c l o ve s , mi n ce d

The next morning:

• 1 o n i o n , s l i ce d

Drain and rinse beans.

• 1 s m a l l d r i e d ho t re d p e p p e r • 1 b a y l e a f

In a bean pot or large casserole dish add all ingredients. Salt pork can be replaced with

• ¾ l b s a l t po r k, s li ce d

bacon or ham.

• 3 t b s p m o l as s e s • ¼ c u p k e t c h up

Cover with lid and bake at 210°F for approx. 8 hours

• 1 t s p po w d e re d mus t a r d • ½ t s p g ro u n d gi n ge r

Check about an hour or two ahead of serving and add additional water if required for

• 1 ½ t s p Wo rce s t e r s hi re

consistency.

• ½ t s p s a l t • ¼ c u p f i r m ly p a cke d b ro w n s uga r

Enjoy!

F R O M

T H E

K I T C H E N

S h a ron Tu r n er

O F

E N T R E E

Ph o to b y Pa le O M G

e n t r e e

S A L M O N

W I T H

O R A N G E

B E A R N A I S E 4

S E R V I N G S

•

S A U C E 1 5

M I N

INGREDIENTS

RECIPE

S alm on:

Salmon:

• 4 s a l m o n s t e a ks , a p p ro x . 1” t hi ck

Sprinkle both sides of salmon steaks with salt and pepper. Brush with half of the

• 2 t b s p m e l t e d b ut t e r

butter. Place salmon on rack (in broiler pan). Broil at 500°F, second rack from the top,

• s a l t a n d pe pp e r t o t a s t e

for approximately 6 min or until light brown. Turn over and brush with margarine, broil for approximately 4-6 min.

S au c e : • 1 t b s p co r n st a r ch

Sauce:

• ½ c u p w a t e r

Mix cornstarch and water together in a saucepan. Stir in remaining ingredients except

• ¼ c u p m a r ga r i n e

the yogurt. Heat over medium heat until it thickens and boils. Boil for 1 minute.

• 1 t b s p o ra n ge jui ce

Remove from heat. Stir in yogurt, mixing well. Serve over salmon.

• ¼ t s p c h e r v i l le a ve s , dr i e d • ¼ t s p t a r ra go n le a ve s , dr i e d • ½ t s p g ra t ed o ra n ge p e e l • 1 / 8 t s p s a l t • 2 d ro ps y e llo w foo d co lo ur i n g • 1 / 3 c u p pl ai n yo gur t , n o lump s

F R O M

T H E

K I T C H E N

A n n a Wa l k er

O F

E N T R E E

Ph o to b y I o a n a F r o d y m a

e n t r e e

P A R M E S A N W I L D

C R U S T E D

R I C E 4 - 5

&

S E R V I N G S

H A L I B U T ,

A S P A R A G U S •

3 5

M I N

This dish is a weekly staple in our house, it is a quick and healthy dinner that takes less than 15 minutes to prepare. Halibut is a very lean, mild and sweet-tasting white fish with a firm texture. The nice thing about this recipe is the versatility in using any light white fish you prefer.

INGREDIENTS

RECIPE

• 4 - 5 h a l i b u t f ille t s (b ut a n y w hi t e f i s h will work)

Preheat oven to 400°F.

• 1 b u n c h o f a s pa ra gus , w a s he d & trimmed

Start with cooking the wild rice according to the instructions on the package. While the rice is cooking, start the process for the fish and asparagus below.

• 1 c u p w i l d r i ce (fo llo w i n s t r uct i o n s o n pa c k a ge )

Place halibut fillets (or another choice of white fish) on a parchment-lined baking sheet a few

• ½ t s p k o s h e r s a lt

inches apart. Sprinkle generously with salt and freshly ground black pepper.

• ½ t s p f re s h c ra cke d bla ck p e p p e r • o l i v e o i l

Completely dry the washed and trimmed asparagus and place on a second baking sheet. Drizzle

• 1 t s p pa pr i k a

with olive oil, sprinkle with salt and pepper. Use a wooden spoon to cover all asparagus stems

• ½ t s p c a y e n n e p e p p e r (o p t i o n a l: s p i cy!)

equally and sprinkle with a little grated parmesan.

• 5 c l o v e s m i n c e d ga r li c • ¾ c u p g ra t e d Pa r me s a n che e s e

In a small bowl mix 4 tbsp of olive oil, cayenne pepper, paprika minced garlic and grated

• f re s h o r d r y pa r s le y fo r ga r n i s h

parmesan until a paste is formed. Spread the parmesan mixture evenly onto the halibut filets.

Place both baking sheets in the preheated oven and bake for 15 - 20 minutes (about 20 minutes per inch of fish thickness). Bake until halibut (or another choice of white fish) is cooked through and flaky. Optional: For a crispy coating on the fish, lightly coat a pan with a few drops of avocado oil and heat. Sear both sides.

Flake the rice with a fork, plate rice, fish and asparagus and sprinkle with freshly chopped parsley if desired.

F R O M

T H E

K I T C H E N

Ioa n a Frod y ma

O F

d e s s e r t

D E S S E R T

P ho t o by A l e xa n Ph d routoA cbeyaEomnb U lan H s pula a ns h g

d e s s e r t

B A S Q U E 4 - 6

C H E E S E C A K E

S E R V I N G S

•

1 . 5

INGREDIENTS

RECIPE

• 9 0 0 g c re a m che e s e

Preheat the oven to 200°C/390°F.

H O U R S

• 3 0 0 g s u ga r • 6 e g g s

Grease a springform pan with butter, then line with 2 sheets of parchment paper,

• 4 7 0 g h e a v y cre a m

leaving enough to fold and hang over the pan’s rim.

• 1 t s p va n i l l a e x t ra ct • ½ t s p s a l t

Whip cream cheese and sugar together in a stand mixer with a paddle attachment for

• 5 0 g f l o u r

approx. 2 min., or until sugar has completely dissolved.

• u n s a l t e d b ut t e r (fo r gre a s i n g t he p a n ) • t o ppi n g s o f yo ur cho i ce

Add eggs, one at a time, to the stand mixer, mixing in between. Brush the sides down with a rubber spatula, then add cream, vanilla extract, and salt, and stir to combine.

Sift flour into the cream cheese mixture, then gently fold the ingredients together just until combined. Pour the batter into the lined springform pan and bake at 200°C/390°F for approx. 60 min. Let cool completely to room temperature before serving.

Cut it to the shape you like and add some toppings of your choice.

Enjoy!

F R O M

T H E

K I T C H E N

E mbl a Hu a n g

O F

D E S S E R T

P ho P ho t ot obybyA lG e xa a enlle d rM u aArcceeal o n U n s p la s h

d e s s e r t

D E C A D E N T 6 - 8

C H O C O L A T E

S E R V I N G S

•

1 . 5

C A K E

H O U R S

INGREDIENTS

RECIPE

• 2 2 5 g d a r k cho co la t e

Line 6” cake pan with parchment paper. Preheat the oven to 400°F.

• 7 0 g u n s a l t e d but t e r • 1 2 5 g e g g s (e i t he r 2 e x t ra la r ge e g g s o r 3 l a r ge e g g s), yo lks s e p a ra t e d

Place the chocolate and butter in a bowl over a water bath and melt.

• 0 . 5 g c re a m o f t a r t a r

Whisk the egg yolks into the chocolate just until blended. Set aside. Place the whites

• 2 5 g s u ga r

in a clean bowl with cream of tartar. Whip on high speed until frothy. With the mixer

• 8 g c a k e f l o ur

running, slowly add the sugar in a constant stream. Continue whipping until soft peaks form.

Fold the whites and the flour together. Add the chocolate mixture one third at a time.

Pour the batter into the prepared pan and spread evenly.

Bake for exactly 15 minutes. The cake will rise a bit, especially around the edges, but will still seem undercooked. As the cake cools it will sink in the centre.

Once the cake is cool, use your fingers to gently press the sides down so the cake is level. Alternatively, use a knife to level the cake. Cool the cake in the refrigerator for about 1 hour.

Remove the cake from the pan by turning it upside down onto a cake board/plate.

Leave the cake upside down and place back in the fridge to cool completely.

F R O M

T H E

K I T C H E N

S a l ly S h i

O F

D E S S E R T

P ho t o by AWl ehxa itnnedyr W u rAig c ehat o n U n s p la s h

d e s s e r t

M E L T I N G 6 - 8

M O C H A

S E R V I N G S

•

D E S S E R T S

1 . 5

INGREDIENTS

RECIPE

• 1 5 0 g ( 5 . 5 o z) da r k cho co la t e

Preheat the oven to 200°C/400°F.

H O U R S

• 1 2 5 g ( 4 . 5 o z) b ut t e r • 3 e g g s (o r s ubs t i t ut e w i t h 2 ma s he d b a n a n a s , o r g ro un d f la x s e e d /chi a )

Grease 6 - 150ml ramekins, then dust with cocoa powder to prevent sticking.

• 1 5 0 g s u ga r (us e le s s i f a d d i n g a banana)

Melt the chocolate and butter in a glass bowl over a pan of simmering water.

• 2 t b s p i n s t a n t co f fe e di s s o lve d i n 1 tbsp boiling water

Leave mixture to cool slightly while beating together eggs, sugar, dissolved coffee and flour.

• 4 0 g (1 . 5 o z) p la i n a ll- p ur p o s e f lo ur • co co a po w de r (o r i ci n g s uga r ) fo r dusting

Pour the melted chocolate mix into the egg mixture.

Pour the mixture into ramekins.

Bake for 10-12 minutes - until the tops are slightly cracked and the centre has a smooth chocolate sauce.

Enjoy!

F R O M

T H E

K I T C H E N

E mily M or r ish

O F

D E S S E R T

P ho t o by A l ePh xaonto d rb u yAJcaecaq u on ie UMnasrptin la sehz

d e s s e r t

Q U I C K

C H O C O L A T E 8

S E R V I N G S

•

1

C A K E

H O U R

INGREDIENTS

RECIPE

• 2 c u ps b ro w n s uga r (o r le s s i f yo u pre fe r )

Preheat the oven to 350°F.

• 1 ¾ c u ps f l o ur

Mix sugar, flour, cocoa, baking soda, baking powder, salt.

• ¾ c u p co co a p o w de r • 1 ½ t s p b a k i n g s o da

Add eggs, milk, oil, vanilla. Mix for two minutes

• 1 ½ t s p b a k i n g p o w de r • 1 t s p s a l t

Add boiling water and optional booze, if using, and mix.

• 2 e g g s • 1 c u p m i l k

Pour into bundt cake pan and bake for 35 to 45 minutes.

• ½ c u p v e ge ta b le o i l • 2 t s p va n i l l a e x t ra ct

Garnish with icing sugar, fresh berries, fresh herbs.

• 1 c u p b o i l i ng w a t e r

• O p t i ona l: co gn a c o r r um o r p i s co o r tequila

F R O M

T H E

K I T C H E N

Ja c q u ie M a r t in ez

O F

D E S S E R T

P ho t o by A l ePxa h onto d rbu yASu cea s aonnTU iennshpala a sr h a

d e s s e r t

O M E N A P I T K O : A P P L E - F I L L E D 6 - 8

S E R V I N G S

•

1 . 5

S T R I P H O U R S

This recipe is from my Finnish cookbook as I was trying out some heritage baking. It is in between a pastry and a cake, and has the texture of a danish. Traditionally, it is to be served at the coffee table; however, it is ideal for dessert.

INGREDIENTS

RECIPE

C rus t :

In a bowl, mix the flour with the salt, baking powder and sugar. Cut in the butter until

• 3 c u ps w h i t e f lo ur

the mixture resembles fine crumbs. Stirring with a fork, add 1/3 cup of the cold milk.

• ½ t s p s a l t

The dough should cling together in a ball (add more milk if necessary).

• 1 t s p b a k i n g p o w d e r • ¼ c u p s u ga r

Roll the dough out on a lightly floured board into a rectangle about 10 inches wide and

• 1 c u p b u t t e r

20 inches long. Make slightly diagonal cuts about 3 inches long and about 1 inch apart

• 1 / 3 - 1 / 2 c up co ld mi lk

from the outside edges toward the center.

Fi lli ng :

Arrange the sliced apples in layers neatly down the centre of the dough, dusting each

• 6 l a r ge coo ki n g a p p le s , p e e le d , co re d , a n d s l i c e d thi n ly cro s s w i s e

layer with some of the cinnamon and sugar.

• 3 t e a s poo n s ci n n a mo n

Fold the cut pieces of dough across the filling, alternating from side to side, so the strip

• 1 - 1 ½ c u p s uga r

has a “braided” look. Seal the ends so the filling does not run out.

C o ffee G la ze:

Place the filled strip on a lightly greased baking sheet and brush the top with milk.

• 2 c u p co n fe ct i o n e r ’s s uga r

Bake in a moderately hot oven (375°F) for about 45 minutes or until the strip is golden

• 2 - 3 t b s p h o t s t ro n g co f fe e

brown and the apples are tender.

Cool and frost with Coffee Glaze (below).

Coffee Glaze: Sift confectioners’ sugar and slowly stir in the hot strong coffee to make a smooth thin glaze.

F R O M

T H E

K I T C H E N

S u sa n Tien h a a ra

O F

D E S S E R T

Re c ip e b y F in e Co o k in g P ho t o by A l e xaPh n dor to u Abcye aI nos n p irUends pT la a sste h

d e s s e r t

C L A S S I C W I T H

C A R R O T

V A N I L L A

L A Y E R

C R E A M

C A K E

C H E E S E

F R O S T I N G 1 2 - 1 4

S E R V I N G S

•

1 . 5

H O U R S

INGREDIENTS

RECIPE

C a ke :

Make the cake: Position a rack in the centre of the oven and heat the oven to 350°F. Lightly

• 1 c u p c a n o la , co r n o r ve ge t a b le o i l; m o re fo r t h e p a n s

oil and flour the sides of two 9×2-inch round cake pans, tapping out any excess flour. Line the bottoms of the pans with parchment.

• 2 c u ps (9 o z) un b le a che d a ll- p ur p o s e f l o u r ; m o re fo r t he p a n s

In a medium bowl, whisk the flour, cinnamon, baking soda, nutmeg, ginger, and salt. In a

• 2 t s p g ro u n d ci n n a mo n

large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, mix

• 1 ¾ t s p b a k i n g s o da

the oil, eggs, carrots, brown sugar, walnuts, raisins, and vanilla on medium speed until well

• ¾ t s p g ro u n d n ut me g

blended, about 1 minute. Add the dry ingredients and mix on low speed until just blended,

• ¾ t s p g ro u n d gi n ge r

about 30 seconds. Divide the batter evenly between the prepared pans.

• ¾ t s p t a b l e s a lt • 4 l a r ge e g g s

Bake until the tops of the cakes spring back when lightly pressed and a cake tester inserted

• 2 ½ c u ps ( 8¾ o z) li ght ly p a cke d , f i n e ly g ra t e d c a r ro t s

into the centers comes out clean, 28 to 30 minutes.

• 2 c u ps pa c k e d li g ht bro w n s uga r

Let cool in the pans on a rack for 15 minutes. Run a knife around the inside edge of the

• ¾ c u p c h o pp e d w a ln ut s , t o a s t e d

pans to loosen the cakes, invert them onto the rack, remove the pans, and carefully peel

• ½ c u p ra i s i n s

away the parchment. Set the cakes aside to cool completely before frosting.

• 1 ½ t s p pu re va n i lla e x t ra ct Make the frosting: In a large bowl, beat the cream cheese and butter with the mixer on

Fro s t i ng :

medium speed until very smooth and creamy, about 1 minute. Add the confectioners’ sugar,

• 1 l b c re a m che e s e , s o f t e n e d

vanilla, and salt and beat on medium high until blended and fluffy, about 2 minutes. Cover

• 1 ½ c u ps ( 12 o z) un s a lt e d b ut t e r , softened

the frosting and set aside at room temperature until the layers are completely cool.

• 4 c u ps (1 l b) co n fe ct i o n e r s ’ s uga r

Assemble the cake: Carefully set one cake upside down on a large, flat serving plate. Using

• 4 t s p pu re va n i lla e x t ra ct

a metal spatula, evenly spread about 1 ½ cups of the frosting over the top of the cake. Top

• ¾ t s p t a b l e s a lt

with the remaining cake layer, upside down. Spread a thin layer (about 1/3 cup) of frosting over the entire cake to seal in any crumbs and fill in any gaps between layers. Refrigerate until the frosting is cold and firm, about 20 minutes. Spread the entire cake with the remaining frosting. Refrigerate the cake for at least 4 hours or up to 2 days. The cake is best served slightly chilled or at room temperature.

F R O M

T H E

K I T C H E N

Debora h S per r y

O F

D E S S E R T

Re c ip e b y Bo n A p p e tit P ho t o by A l ePh xa n od tor ub yA cLe e aiteo’ns Cu U nlin s p la a rsia h

d e s s e r t

C R E A M

C H E E S E

W I T H 8 - 1 0

P O U N D

C I T R U S S E R V I N G S

•

C A K E

G L A Z E

2 . 5

H O U R S

INGREDIENTS

RECIPE

C a ke :

Make the cake: Preheat oven to 350°F. Coat loaf pan generously with nonstick spray; line with

• n o n s t i c k v e ge t a b le o i l s p ra y

parchment paper, leaving about 1½-inch overhang. Coat paper with nonstick spray.

• 1 ½ c u ps c a ke f lo ur • ½ t s p b a k i n g p o w d e r

Sift flour, baking powder, salt, and baking soda into a medium bowl; set aside. Combine 1¼ cups

• ½ t s p k o s h er s a lt

sugar and all zest in another medium bowl; set aside.

• ¼ t s p b a k i n g s o d a • 1 ½ c u ps s uga r , di vi d e d

Using an electric mixer, beat butter and cream cheese in a large bowl until blended and smooth,

• 2 t s p f i n e ly gra t e d o ra n ge ze s t

about 2 minutes. Gradually beat in sugar mixture; on high speed until very light and fluffy, 3–4

• 1 t s p f i n e ly gra t e d le mo n ze s t

minutes. Reduce speed to low; add eggs one at a time, beating to blend between additions

• ½ t s p f i n e ly gra t e d li me ze s t

and scraping down sides of bowl as needed. Beat in vanilla. (Make sure mixture is completely

• ¾ c u p (1 ½ s t i cks ) un s a lt e d b ut t e r , roo m t e m pera t ure

incorporated so flour won’t clump when added.) With mixer on low speed, gradually add dry

• 2 / 3 c u p (5 o z) cre a m che e s e , roo m t e m pe ra t u re

prepared pan; smooth top.

• 3 l a r ge e g g s

Bake cake until top is golden brown and springs back when gently pressed with your fingertips and

• 1 t s p va n i l l a e x t ra ct

a tester inserted into the center comes out clean, 60–70 minutes. Transfer to a wire rack and let

• ¼ c u p f re s h le mo n jui ce

cake cool in pan for 30 minutes.

G laz e :

Meanwhile, stir lemon juice and ¼ cup sugar in a small saucepan over medium heat until sugar is

• 1 ¼ c u ps pow d e re d s uga r

dissolved for lemon syrup.

ingredients; mix just to blend (do not overmix or cake will become tough). Scrape batter into

• ½ t s p f i n e ly gra t e d le mo n ze s t • ½ t s p f i n e ly gra t e d o ra n ge ze s t

Remove cake from pan; peel off and discard paper. Place cake top side up on a wire rack set inside

• ¼ t s p f i n e ly gra t e d li me ze s t

a rimmed baking sheet. Using a skewer, pierce top of cake all over, inserting skewer about halfway

• 2 t b s p f re s h o ra n ge jui ce

through cake (this helps the lemon syrup to soak in). Using a pastry brush, baste with lemon syrup.

• 1 ½ t b s p f res h le mo n jui ce

Use all of syrup plus any that may have dripped onto baking sheet. Let cake cool completely.

• 1 t b s p f re s h li me jui ce Make the glaze: Whisk all ingredients in a medium bowl; strain, if desired. Pour over cake. Scoop up any glaze that may have dripped into sheet and spread over top and sides of cake. Let cake stand at room temperature until icing is set, about 30 minutes.

Do ahead: Cake can be made 1 day ahead. Cover and let stand at room temperature.

F R O M

T H E

K I T C H E N

Debora h S per r y

O F

D E S S E R T

P ho P ho t o t by o by E va A lne gxa e lin n dar uSilin A c e a o n U n s p la s h

d e s s e r t

E A S Y

P E A S Y 2

B A N A N A

L O A V E S

•

5 5

B R E A D

M I N

The name says it all, this recipe is super easy. It’s been passed on from my childhood friend’s mom as this used to be one of our favourite snacks when we were in kindergarten.

INGREDIENTS

RECIPE

• ¾ c u p (6 o z) s uga r

Preheat oven to 350°F.

• 1 ½ c u p f l o ur • 2 e g g s

In a large bowl, combine all dry ingredients. Add in the eggs, butter, and banana.

• ½ c u p (4 o z) b ut t e r , s o f t e n

Mix until all ingredients are combined. (Tip: Using a stand mixer with the paddle

• 1 ½ t s p b a k i n g s o da

attachment makes this really easy.)

• ¼ t s p s a l t • 3 b a n a n a s , ma s he d

Butter two 4”x8” loaf pans.

Pour batter into pans and bake for 40 minutes.

Check to see if it is done. If needed bake for another 5-10 minutes.

Remove from pan and enjoy.

F R O M

T H E

K I T C H E N

Wil ma Kw a n

O F

D E S S E R T

P ho t o by A l ePxa h onto d rbu yASu cea s aonnTU iennshpala a sr h a

d e s s e r t

B A N A N A 1

D U M P

L O A F

•

3 5

C A K E

M I N

This is a favourite recipe from my mom since I was a kid.

INGREDIENTS

RECIPE

• ½ c u p s h o r t e n i n g

Dump shortening , sugar, eggs and bananas in a bowl; mix. Dump in rest of

• 2 c u ps s u ga r

ingredients; mix well.

• 2 e g g s • 1 c u p m a s h e d b a n a n a

Bake in greased 8”x10” pan at 350°F for 30 minutes.

• ¼ t s p s a l t • 1 c u p s o u r mi lk • 2 c u ps f l o u r • 1 t s p s o d a • 1 t s p b a k i n g p o w d e r

F R O M

T H E

K I T C H E N

S u sa n Tien h a a ra

O F

D E S S E R T

P ho t o by A l e xa Phnodto r u bAyc eI oa aonna UF n r os d p ylams h a

d e s s e r t

F R O D Y M A

C H O C O L A T E

C H I P

C O O K I E S 2 4

C O O K I E S

•

3 5

M I N

I bake a lot with my kids and I especially enjoy it because the opportunity to review fractions naturally presents itself every time we bake. This is a family favorite and our own version of the classic Chocolate Chip Cookie. You can store these in an airtight container for a few days, but they will likely be gone before they get packed away.

INGREDIENTS

RECIPE

• 1 c u p u n s a lt e d but t e r a t roo m t e m pe ra t u re (n o t me lt e d )

Preheat oven to 375°F.

• ¾ c u p pa c ke d li ght b ro w n s uga r

Cream the butter, brown sugar and granulated sugar with a hand mixer on medium

• ½ c u p g ra n ula t e d s uga r

speed until light and fluffy. Reduce the speed to medium-low and add eggs one at a

• 2 l a r ge e g g s

time, beating until blended after each addition. Add the vanilla and peanut butter and

• 1 t b s p pu re va n i lla e x t ra ct

beat until well incorporated.

• ¾ c u p s m oot h p e a n ut b ut t e r • 2 c u ps a l l - p ur p o s e f lo ur

In a medium bowl whisk together flour, cinnamon, nutmeg, salt, and baking powder.

• 1 t b s p g ro un d ci n n a mo n

Slowly add the flour mixture to the wet ingredients and beat until incorporated.

• ½ t s p g ro u n d n ut me g

Reduce the speed to low, add the steel cut oats, chocolate chunks, and nuts (if using).

• 1 t s p s a l t

Beat until combined but do not overmix.

• ½ t s p b a k i n g p o w d e r • 1 c u p s t e e l -cut o a t s

Scoop the dough using an ice-cream scoop and place onto baking sheet(s) about 2

• 1 ½ c u ps co a r s e ly cho p p e d (goo d q u a l i t y ) d a r k cho co la t e

inches apart.

• O p t i ona l: ½ cup li ght ly ro a s t e d & c h o ppe d pe ca n s /a lmo n ds

Bake in the preheated oven until edges are browned (about 15-18 minutes). Let cool on the baking sheet for about 10 minutes, until cookies are set and cooled.

F R O M

T H E

K I T C H E N

Ioa n a Frod y ma

O F

D E S S E R T

P ho t o by A l e xa Ph nd o rto u b A cy eKaaothny UPa n sta p la ls skhy

d e s s e r t

H O M E M A D E

C O O K I E S

I C E 1

L I T R E

N ’

M I N T

C R E A M •

1 2 . 5

H O U R S

INGREDIENTS

RECIPE

• ¾ c u p s u ga r *

Place half of the cookies into the freezer for 1 hour in a Ziploc bag. Once frozen, take the cookies out and

• ½ c u p w h o l e m i lk p o w d e r (The Me a d o w s c a n b e fo un d o n Ama zo n )

create a powder smashing them with a rolling pin on cutting board. Set the cookie ‘powder’ aside.

• 1 - 2 / 3 c u p 3 % w ho le mi lk

While cookies are freezing, make the base: prepare an ice bath in your sink or in a large heatproof bowl.

• 1 - 2 / 3 c u p 1 8 % he a vy cre a m

In a medium saucepan, combine the sugar, skim milk powder, and milk. Whisk the base until smooth.

• 3 e g g y o l k s

Make sure the skim milk powder is wholly dissolved into the mixture and that no lumps remain (any

• 1 b o x o f O re o Thi n s coo ki e s (a b o ut 30 coo k i e s )

remaining sugar granules will dissolve over the heat). Stir in the cream.

• ½ t s p pu re va n i lla

a rubber spatula and scraping the bottom of the pan to prevent sticking and burning, until the mixture

• 1 ½ t s p pe ppe r m i n t e x t ra ct

reaches 40-45°C, 5 to 10 minutes. Remove the pan from the heat.

Clip a candy thermometer to the saucepan and set the pan over medium heat. Cook, stirring often with

Place the egg yolks in a medium bowl. While whisking, very slowly pour in ½ cup of the hot milk mixture

*N o t e : T h i s i c e c re a m co n co ct i o n w a s c re a t e d f ro m t h e mi n d o f a 2- ye a r o ld w i t h t h o u g h t fu l con s i de ra t i o n o f a d i a b e t i c Da d . Fo r a di a be t i c f r i e n dly o pt i o n s u b s t i t u t e t he s uga r 1:1 w i t h S t e v i a . Af t e r a gamut o f re ci p e a t t e mp t s w i t h e v e r y l o w g lyce mi c o p t i o n – St e vi a w i l l pro v i d e t h e c re a mi e s t i ce cre a m o pt i o n w i t h a g ly c e mi c i n de x a n d g ly c e m i c l o a d o f z e ro .

to temper the egg yolks. The eggs need to be tempered or they will form lumps when heated. Continue to whisk slowly until the mixture is an even colour and consistency, then whisk the egg-yolk mixture back into the remaining milk mixture.

Return the pan to the stovetop over medium heat and continue cooking the mixture, stirring often, until it reaches 75°C, 5 to 10 minutes more.

Transfer the base into a large heat proof bowl to sit in the prepared ice bath and let cool for 15 to 20 minutes, stirring occasionally.

After cooling the base in the ice bath, add the vanilla and peppermint extracts and stir to combine. Pour the ice cream base through a wire-mesh strainer into a storage container and place in the refrigerator for 1 to 2 hours, or until completely cool. For best results make the base the night before.

Now you’re ready to make ice cream! Transfer the cooled base to an ice cream maker, add the cookie powder and churn it according to the manufacturer’s instructions. Or, if you want, you can keep it in the refrigerator for up to 3 days before churning.

Break the remaining cookies into quarters. Transfer the ice cream to a storage container, folding in the cookie pieces as you do. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.

Recipe is adapted from Walt’s Dream Pure Sweet Ice Cream base by Ample Hills Creamery.

F R O M

T H E

K I T C H E N

O F

Charl e ne I sa a c s (& S ou s Ch ef Au d rey )

b e v e r a g e

B E V E R A G E

P ho t o by AP lheoxa ton d b ryuPo A cme a m ie o ns U Cid n seprlaCo s h.

b e v e r a g e

A P P L E 1

P I E S E R V I N G

INGREDIENTS

RECIPE

• a fe w i c e c ube s

Fill your glass with ice.

C O C K T A I L •

5

M I N

• 2 / 3 c u p c h ille d a p p le jui ce • 1 / 3 c u p i c e co ld Żub ró w ka Bi s o n G ra s s Vo d ka (re gula r vo d ka w o n ’t do , a s t h e B i s o n G ra s s vo dka ha s a di s t i n ct flavor)

Add your cinnamon stick (or add the pinch of ground cinnamon over your ice)

• a pi n c h o f gro un d ci n n a mo n (i f y o u w a n t t o be fa n cy, i n s t e a d us e a c i n n a m o n s t i ck – le t t he dr i n k i n fus e a bit first)

Stir together, garnish with a few mint leaves and serve.

Pour in your ice cold Żubrówka Bison Grass Vodka and chilled apple juice

• O pt i o n a l : mi n t le a ve s fo r ga r n i s h

F R O M

T H E

K I T C H E N

A d r ia n Wy rebek

O F

B E V E R A G E

P ho t o byP hoto A l e xa b n yd rAus AEcaesay oAns U A pnps p lelaPie sh

b e v e r a g e

P O M E G R A N A T E M O S C O W 1

S E R V I N G

G I N

M U L E •

5

M I N

You’ll be surprised how easy it is to make a pomegranate Moscow mule. No shaking or muddling required!

INGREDIENTS

RECIPE

• I c e – c u b e s o r cr us he d

Fill your copper mug with ice.

• G i n – I re co mme n d us i n g a goo d q u a l i t y G i n (us e vo dka i f yo u ha ve h a d o n e t oo ma n y G i n - ci de n t s )

Add pomegranate juice, gin, and lime juice.

• Po m e g ra n a t e jui ce – I p re fe r us i n g 1 0 0 % u n s w e e t e n e d p o me g ra n a t e jui ce

Fill to the top with ginger beer.

• L i m e j u i c e – f re s hly s que e ze d

Stir, garnish, and serve!

• G i n ge r B e e r – t he re a re ma n y gi n ge r b e e r s t o c h oo s e f ro m, a n d t he y va r y i n t h e i n t e n s i ty o f t he i r gi n ge r s p i ce f l a v o r . I pre fe r a gi n ge r be e r ma d e w i t h n a t u ra l i n g re di e n t s , n o t o ve r ly s w e e t a n d w i t h a m ild f i e r y ki ck. M y fa vo r i t e o n e i s Fe v e r - Tre e .

• O pt i o n a l ga r n i s he s : li me w e dge s , f re s h m i n t l e a v e s , po me g ra n a t e a r i ls

F R O M

T H E

K I T C H E N

Kou r t n ey R a pp

O F

B E V E R A G E

R ec ip e b y D r a k e Co m m is s a r y P ho t o by A l e xa Phnodto r u bAyc eI oa aonna UF n r os d p ylams h a

b e v e r a g e

E M P R E S S 1

G I N

S E R V I N G

G I N •

5

M U L E

M I N

This drink is a cross between a Moscow mule and a Mojito. There are two types of “gins” in this recipe: one is the botanical liquor and the second is the ginger beer. Its easy to make and beautiful to look at.

INGREDIENTS

RECIPE

• 1 ½ o z E m pre s s gi n

In a shaker, muddle lime juice, simple syrup, and mint leaves to release the flavours.

• ¾ o z f re s h l i me jui ce • 1 o z s i m pl e s yr up (s uga r & w a t e r m i xe d u n t i l s uga r di s s o lve s )

Add the gin and fill shaker with ice.

• 5 - 7 m i n t l e a ve s

Shake well and strain into a glass on top of fresh ice.

• 4 - 5 o z gi n ge r b e e r (e n o ugh t o f i ll) • 1 f re s h m i n t sp r i n g

Garnish: mint spring & a slice of dry lime.

• 1 d r y l i m e s l ice (fo r ga r n i s h)

F R O M

T H E

K I T C H E N

Ioa n a Frod y ma

O F

B E V E R A G E

P ho t o by A l e xa n dPh r uo Atoc ebay oTnr oUpnRo s p la c ksin h

b e v e r a g e

P A I N K I L L E R 1

S E R V I N G

•

D R I N K 5

M I N

INGREDIENTS

RECIPE

• 2 o z r u m , p re fe ra b ly Pus s e r ’s

Combine ingredients with a gentle shake.

• 4 o z pi n e a p p le jui ce • 1 o z o ra n ge jui ce

Pour over ice, top with a dusting a grated nutmeg and enjoy a classic taste of the

• 1 o z c re a m o f co co n ut (a d d a li t t le m o re i f y o u li ke a cre a mi e r t a s t e )

islands!

• n u t m e g a n d a p i n e a p p le s li ce fo r ga r n i s h i n g

F R O M

T H E

K I T C H E N

Lin d sey Wil son

O F

W O R K S

C I T E D

Huang, Embla. Photograph of slices of basque cheesecake. Author’s personal collection, 2020.

Vladimirov, Stefan. “Mechi Chal, Rhodope Mountain, Bulgaria.” Unsplash, 15 Jan. 2019, www.unsplash.com/photos/Q_Moi2xjieU. Shoemaker, Caitlin. Photograph of chia seed jam. From My Bowl, 22 Aug. 2018, www.frommybowl.com/chia-seed-jam.

Photograph of cheddar bacon bread. Ricardo Cuisine, www.ricardocuisine.com/en/recipes/7665-cheddar-bacon-bread.

Brown, Michelle. Photograph of lemon coconut pull apart bread. Author’s personal collection, 2020.

Kosinska, Joanna. Photograph of stack of pancakes. Unsplash, 12 Feb. 2018, www.unsplash.com/photos/QHQaKrduY1E. Laughlin, Jenn. Photograph of homemade granola. Peas and Crayons, 2017, www.peasandcrayons.com/2017/03/healthy-homemade-granola-recipe. html#wprm-recipe-container-15794.

Kramer, Bethany. Photograph of a healthy peanut butter oatmeal bowl. A Simple Palate, 10 Oct. 2019, www.asimplepalate.com/blog/nourishing-oatmeal-breakfast-bowl.

Denney, Christy. Photograph of corn, avocado and tomato salad. The Girl Who Ate Everything, 11 Jun. 2019, www.the-girl-who-ate-everything.com/ corn-avocado-and-tomato-salad.

Lovekin, Jonathan. Photograph of Na’ama’s Fattoush. Jerusalem: A Cookbook, Ten Speed Press, 2012.

Rapp, Kourtney. Photograph of Mexican caviar. Author’s personal collection.

Photograph of lemon garlic salad dressing. The Spruce Eats, www.thespruceeats.com/lemon-garlic-salad-dressing-2217089.

Maloney, Jennifer. Photograph of jalapeno cheddar cornbread. Seasons and Suppers, 03 Sep. 2016, www.seasonsandsuppers.ca/jalapeno-cheddar-corn-cornbread.

Photograph of fried plantains. The Spruce Eats, https://www.thespruceeats.com/latin-plantain-recipes-2137991.

Mostrom, Lindsay. Photograph of spicy shrimp tacos with garlic cilantro lime slaw. Pinch of Yum, www.pinchofyum.com/spicy-shrimp-tacos-with-garlic-cilantro-lime-slaw.

Luten, Rocky. Photograph of Yorkshire pudding. Food52, 25 Feb. 2019, www.food52.com/recipes/80554-edd-kimber-s-yorkshire-pudding.

Davidson, Laura. Photograph of broccoli rabe and sausage pasta. A Beautiful Plate, 06 Mar. 2019, www.abeautifulplate.com/orecchiette-with-spicysausage-broccoli-rabe-olives-and-sun-dried-tomatoes.

Photograph of spaghetti carbonara. Easy Weeknight, 04 Feb. 2019, www.easyweeknight.com/spaghetti-carbonara.

Malik, Cheryl. Photograph of white clam sauce pasta. 40 Aprons, 09 Jun. 2020, www.40aprons.com/white-clam-sauce.

Lords, Chelsea. Photograph of vegetarian chili. Chelsea’s Messy Apron, 09 Jan. 2019, www.chelseasmessyapron.com/vegetarian-chili.

Aziz, Marzia. Photograph of smoky southern baked beans. Little Spice Jar, 01 Jun. 2020, www.littlespicejar.com/southern-baked-beans.

Roth, Juli Bauer. Photograph of crispy skin salmon with bearnaise sauce. PaleOMG, 23 Jun. 2015, www.paleomg.com/crispy-skin-salmon-with-bernaise-sauce.

Frodyma, Ioana. Photograph of parmesan crusted halibut, wild rice and asparagus. Author’s personal collection, 2020.

Huang, Embla. Photograph of slices of basque cheesecake. Author’s personal collection, 2020.

Marcel, Gaelle. Photograph of chocolate cake. Unsplash, 25 Feb. 2020, www.unsplash.com/photos/ayFT6ze9GRI. Wright, Whitney. “Rustic Sweet Treat.” Unsplash, 14 Jun. 2017, www.unsplash.com/photos/Nrz18y9kgPU. Martinez, Jacquie. Photograph of chocolate cake on a platter. Author’s personal collection, 2020.

Tienhaara, Susan. Photograph of apple-filled Finnish pastry. Author’s personal collection.

Gallagher, Joanne. Photograph of carrot cake. Inspired Taste, 08 May 2020, www.inspiredtaste.net/25753/carrot-cake-recipe.

Leite, David. Photograph of cream cheese pound cake. Leite’s Culinaria, 02 Mar. 2019, www.leitesculinaria.com/112408/recipes-cream-cheese-poundcake.html.

Silina, Evangelina. Photograph of banana bread. Unsplash, 31 Jul. 2020, www.unsplash.com/photos/Dcrpmris9Yc. Tienhaara, Susan. Photograph of banana dump cake. Author’s personal collection.

Frodyma, Ioana. Photograph of chocolate chip cookies. Author’s personal collection, 2020.

Patalsky, Kathy. Photograph of vegan cookies and cream ice cream. Healthy Happy Life, 23 Mar. 2020, www.healthyhappylife.com/cookies-cream-cashew-ice-cream-vegan.

Photograph of Pommies apple pie cocktail. Pommies Cider Co., www.pommies.com/pommies-apple-pie-cocktail.

Tomasi, Elena. Photograph of pomegranate Moscow mule. Easy as Apple Pie, www.aseasyasapplepie.com/pomegranate-moscow-mule.

Frodyma, Ioana. Photograph of Empress Gin gin mule. Author’s personal collection, 2020.

Photograph of painkiller drink. Trop Rockin, www.troprockin.com/cravings/painkiller-drink-recipe.

Moderation. Small helpings. Sample a little bit of everything.

These are the secrets of happiness and good health.

- J u lia C h il d

HOK COOKS / AN HOK COOKBOOK / 2020 COLLECTION