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TYROPITA - Phyllo Cheese Triangles

I am addicted to the Real Women of Philadelphia contest......here is my second submission...

TYROPITA - Greek Phyllo Cheese Triangles

2 eggs

4 ounce(s) of Philadelphia Cream Cheese - Original or Light

1/2 pound(s) of feta cheese
1/4 cup(s) of fresh parsley, finely chopped
3 tbsp. of fresh chives, finely chopped
1/4 tsp. of freshly ground black pepper
1/8 tsp. of fresh grated nutmeg
1/2 pound(s) of whole wheat or regular phyllo
1/2 cup(s) of extra-virgin olive oil
11 ounce(s) of fresh spinach or other salad greens
1 1/2 cup(s) of grated carrot
12 sprigs fresh oregano
12 fresh whole chives
1 cup(s) of extra virgin olive oil
9 tbsp. of fresh lemon juice
3 pinch of sea salt
3 pinch of freshly ground black pepper
4 tbsp. of finely chopped fresh oregano

Method:  Preheat oven to 350* F.  Beat the eggs with a mixer until fluffy.  Add room temperature cream cheese and continue to blend until well incorporated and creamy.  With your hands, crumble in the feta and stir.  Add the fresh parsley, chives, pepper, nutmeg and stir to blend.  

     Place the large phyllo sheets horizontally on your counter, so that the shorter edges are to the right and left.  Cut the phyllo sheets, (making vertical cuts) in strips, about 3 1/2" wide with a very sharp knife.  Stack them on top of each other and cover with wax paper, and then a clean kitchen towel to prevent them from drying out.  Using a clean pastry brush,  brush each strip with olive oil.  Then place 1 heaping tsp of cheese mixture at one end of each strip.   Lift a corner of the strip next to the filling and fold it over the filling so that it touches the opposite long side and forms a triangle enclosing the filling. Continue to fold up the pastry, maintaining the triangular shape. Fill and fold remaining strips.  Place the triangles on a greased baking sheet, and lightly brush each triangle with some olive oil.  Bake in the preheated oven until golden brown, about 20-25 minutes.

     In a small bowl make the salad dressing by whisking together the 1 cup of olive oil, lemon juice, the 4 Tbsp chopped oregano, sea salt, and pepper.  To plate: Place a handful of fresh spinach on a serving plate. Sprinkle with some grated carrot. Drizzle with some salad dressing, top with 2-3 cheese triangles, and then garnish with a sprig of oregano and a chive. Enjoy!

MAPLE APPLE TART

I just entered my famous Maple Apple Tart recipe and demonstration video into the Real Women of Philadelphia contest for a chance to win $20 000!  Wish me luck!

MAPLE APPLE TART

It's spring and the maple sap is running!  Nova Scotia has many local producers of maple syrup, but this year my husband I decided to try our hand at making some from the maple trees on our property.  Wow! I have a whole new respect for maple syrup after that experience.  Did you know you need 40 litres of sap to make 1 litre of syrup?  It's Canada's liquid gold!  I wanted to create a recipe for this contest using what was available at the Farmer's Market at this time of year.  We filmed on May Day in Halifax, and the rhubarb and berries still weren't ready, but apples are still around, and there was lots of fresh maple syrup for sale.  I used to sell homemade baked goods at the Halifax Farmer's Market, and this Maple Apple Tart was a huge hit, so I've decided to share the recipe with all of you.  Hope you enjoy!

MAPLE APPLE TART

Crust:
1/2 cup unsalted organic butter, room temperature
1/3 cup pure local maple syrup
1 cup organic unbleached all purpose flour
1/2 cup organic whole wheat flour

Cream Cheese Filling:
10 oz original Philadelphia cream cheese, room temperature
1/4 cup pure maple syrup
1 organic egg
1 tsp pure organic vanilla extract

Apple Topping:
2 large organic apples, (Cortland or Spy) peeled and cored
2 Tbsp pure local maple syrup
1/2 tsp ground organic cinnamon
1/4 cup sliced almonds

Method:
Crust - Preheat oven to 450* F. Cream butter until light and fluffy. Drizzle in the maple syrup and continue to mix until well combined. Stir in the two flours until well blended. If it is still wet, you can add a little bit more flour. Press into the base of a 9" round springform pan or tart pan with a removable base to make an even layer. Create a 1" inch edge that presses against the sides of the pan. Set aside while you make the filling.

Cream Cheese Filling - Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-low speed until creamy, about 2 minutes. Scrape down sides of bowl, then gradually add the maple syrup. Scrape down sides of bowl; add the egg and mix well. Scrape down sides of bowl, and mix in vanilla extract and mix until very creamy and no lumps remain, about 2 minutes. Pour the filling into the prepared crust, and use a spatula to spread the filling evenly over the crust. Set aside while you make the topping.

Apple Topping -  Peel and core apples and cut them into thin slices. In a large bowl, shake the apples with the cinnamon and maple syrup until the apples are coated well. Arrange the apple slices, pinwheel fashion over the cheese filling. Sprinkle the almonds over the apples. Bake in a the preheated oven for 10 minutes, then reduce the heat to 400*F and bake for another 25 minutes until the filling has set. Cool to room temperature and chill 3-4 hours before serving.

GROWING MICRO GREENS

If you like sprouting, you're gonna love growing micro greens.  They are basically just grown up sprouts that have been grown in soil.  This is a picture of the broccoli garden we are about to start nibbling at tomorrow like little rabbits.  They make great additions to salads and sandwiches.  They also make pretty snazzy garnishes.

GROWING MICROGREENS

     Microgreens are plants sprouted from seeds that are grown in soil and have at least two true leaves after the cotyledons appear.  The difference between sprouts and greens is that sprouts are eaten root and all, whereas only the leaves and stems of micrgreens are harvested for consumption.  They are larger than sprouts, yet smaller than the popular commercially grown baby salad greens. 

WHAT TO GROW:

Amaranth

Arugula

Basil

Beet- pre-soak

Broccoli

Cabbage

Chives

Red Clover

Corn – pre-soak

Cress

Fennel- pre-soak

Fenugreek

Flax

Kale

Mizuna

Mustard

Parsley- pre-soak

Peas- pre-soak

Radish

Wheatgrass- pre-soak

Method:

1. Pre-soak the seeds: Some larger seeds need to be pre-soaked before sowing.  Place them in warm water for 24 hours before planting.

2. Growing medium:  Fill a wide, shallow tray or pot with organic potting soil.  Be sure to plant in a container that has drainage to prevent mould and rot.  A lovely, plastic free option is an Asian bamboo steamer.  Spread the seeds evenly over the moistened soil, lightly press to settle the seeds, and then cover the tray with a moistened dish cloth.  Store the tray in low light at room temperature.  Water lightly every morning until the greens germinate.

3. Sun your plants:  Uncover the tray and move the tray to a well-lit area out of direct sunlight.  They should be ready in a few days, when they are 2-5 cm tall and 7-1 days old.

4. Harvest: use scissors to cut the greens just above the soil level. It is best to harvest the greens as you need them.  If you must, store harvested greens in the refrigerator in a glass jar.

  

ANCHO CHILI JAM

I just upped the ante a bit over here.  Our usual Burrito festivities just got a bit livelier with the addition of ancho chili jam as a condiment.  You've got to try it.  It is mildly spicy, and kinda sweet.  Sort of like me...
Ancho chiles are dried poblano chiles.  They are dark and wrinkly and taste great in this jam.  All you have to do is soak them for a bit, and then they're ready to use.  I don't think I can ever eat Mexican food without them ever again.

ANCHO CHILI JAM
(makes about 1 cup)

2 medium heads of organic garlic, left whole
3 Tbsp extra virgin olive oil
2 oz dried ancho chiles
2 Tbsp local honey
2 Tbsp local organic apple cider vinegar
sea salt

Method:  Slice the tips of the heads of garlic off and drizzle with 1 Tbsp of the olive oil.  Place in a covered dish and bake in a preheated 350* degree oven until the garlic is soft.  Allow to cool slightly.
While the garlic is roasting, toast the chiles in a moderately hot skillet for 1 minute, turning frequently.  Then soak the toasted chiles in warm water for 20 minutes.
Drain the chiles and puree with the pulp of the roasted garlic, the remaining olive oil, honey, vinegar. Season to taste with salt.

MY BIRTHDAY CAKE

Awwww, I love my boys. We just had a wonderful birthday celebration, drinking wine, and eating fondue. They made me a Tiramisu birthday cake, and I just finished eating two pieces. It was an interesting combination of me having to purchase ingredients when I was in town today, and Scott and Faegan baking the first part of the cake while I was out. You see, having kids, you have to share the duties, even when it comes to your own birthday cake. It was up to me to come home with cream cheese and whipping cream. But, it being Easter weekend, I couldn't find organic whipping cream for the life of me. I am embarrassed to admit, I went to 5 Superstores looking for some. I am so stubborn, I just couldn't break down and buy the conventional stuff that is full of God only knows what, and polysorbate. After the last stop, I thought I'd try out sour cream and see how that does as a substitute. From the taste of things, it did a good job!

TIRAMISU CAKE

2 cups organic unbleached all purpose flour

2 tsp baking powder - GMO free and aluminum free

1/8 tsp baking soda

1/4 tsp sea salt

10 Tbps organic unsalted butter

1 cup organic coconut sugar

3 organic eggs

1 organic egg yolk

1 1/2 tsp organic vanilla extract

3/4 cup milk

2 Tbsp instant espresso powder

2 Tbsp boiling water

1/2 cup water

1/4 cup local maple syrup

1 Tbsp Kahlua 

8 oz organic cream cheese

1/2 cup organic icing sugar

1 1/2 tsp organic vanilla extract

1 Tbsp Kahlua

1 cup cold organic whipping cream (or in our case, sour cream)

2 21/2 oz semi-sweet chocolate, finely chopped

Method: Preheat the oven to 350* F. Butter two 9×2 inch round cake pans, and line the bottoms of the pans with parchment paper. Put the pans on a baking sheet.

Sift together the cake flour, baking powder, baking soda, and salt. Working with a stand mixer, preferably fitted with a paddle attachment, beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 3 minutes. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the milk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. Divide the batter evenly between the two pans and smooth the tops with a rubber spatula.

Bake for 28 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them, and peel off the paper liners. Invert and cool to room temperature right-side up.

Stir the espresso powder and boiling water together in a small cup until blended. Set aside.

Stir the water and maple syrup together in a small saucepan and bring just to a boil. Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the liqueur or brandy; set aside.

Put the cream cheese, sugar, vanilla, and liqueur in a large bowl and whisk just until blended and smooth.

Working with the stand mixer with the whisk attachment, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one quarter of the whipped cream into the cream cheese. Fold in the rest of the whipped cream with a light touch.

To assemble the cake:

If the tops of the cake layers have crowned, use a long serrated knife and a gentle sawing motion to even them. Place one layer right-side up on a cardboard round or a cake plate protected with strips of wax or parchment paper. Using a pastry brush or a small spoon, soak the layer with about one third of the espresso syrup. Smooth some of the mascarpone cream over the layer – user about 1 1/4 cups – and gently press the chopped chocolate into the filling. Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling. Soak the top of the cake with the remaining syrup.

For the frosting, whisk 1 to 1 1/2 tablespoons of the remaining espresso extract into the remaining cream cheese filling. 

With an icing spatula, smooth the frosting around the sides of the cake and over the top. 

Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving.

Just before serving, dust the top of the cake with cocoa.

HOT CROSS BUNS- The Easter Rituals continue....

Hot Cross buns! Hot Cross buns!
One a penny, two a penny,
Hot Cross buns!

If your daughters won’t eat them,
Give them to your sons;
But if you have none of those little elves,
Then you must eat them all yourselves!

I love it that each holiday has delicious baking associated with it.  Take today for instance - all over the place, especially England, people bake and eat delicious sweet breads called Hot Cross buns on Good Friday.  I have never made Hot Cross Buns before, so this year I decided to go for it.  I have vague memories of having consumed store bought varieties at some point, but I am pretty sure they weren't as wholesome and delicious as this recipe.  Now, as you probably know, most Hot Cross Buns have an icing sugar cross painted on them.....not these.  I am not a huge fan of icing sugar, so I opted to omit the cross painting, but by all means, if you really like sugar, paint away!  (I just discovered a new way to ice your buns!  Mix cream cheese with a little honey, and pipe onto each bun!  Yay!)  I also meant to glaze the buns with warm apricot jam but forgot to pick some up, and all the stores are closed.  So sad.   I just baked a new batch and took a picture of the apricot glazed buns......shiny happy hot cross buns holding hands!

HOT CROSS BUNS

¾ cup organic unsalted butter, melted and cooled

3/4 cup organic whole milk

3/4 cup local honey

4 1/2 tsp (2 packages) active dry yeast

1 Tbsp sea salt

Zest of 1 organic lemon

Zest of 1 organic orange

4 organic eggs, lightly beaten

5 ½-6  cups organic flour

2 Tbsp organic cinnamon, ground

1 tsp organic nutmeg, ground

1 1/3 cups organic currants, raisins, or dried cherries or cranberries

1/2 cup apricot jam

Optional Icing: ½ cup organic cream cheese
2 Tbsp local honey

Method:  Grease a large bowl and set aside. Place  the milk in a small saucepan, over medium heat. Heat until milk is warm or reaches 110*. Pour milk into a large mixing bowl.  Add the yeast and a tablespoon of the sweetener.  Let the yeast awaken and start to foam and then stir in the rest of the honey, salt, lemon zest, and orange zest.

In a large bowl, blend together the flour, cinnamon, nutmeg, and salt. Make a well in the centre of the dry ingredients. Whisk together the yeast mixture, butter, and egg; pour into well. With wooden spoon, stir until soft dough forms.  Knead until smooth.  Then knead in the dried fruit.

Place dough in prepared bowl. Turn to coat with oil. Cover with a pot lid or overturned bowl or plate and let rise in a warm place for about 1 ½ hours.  Don't be alarmed if it doesn't expand very much.

Line 2 baking sheets with parchment paper; set aside. Turn dough out onto work surface. Knead briefly and roll dough into a log. Cut the log into 12 pieces the size of an egg.  Shape into smooth balls.  Place close together on the baking sheet and brush the tops with butter.  Cover well with a floured dish towel and let rise in a warm place for about half an hour.  When half risen in the pan, cut two gashes at right angles across top of buns.  Continue to let them rise for another half hour.

Preheat oven to 375 degrees with racks positioned in the upper and lower thirds of the oven.  Transfer buns to oven and bake until golden brown, 18 to 25 minutes, rotating baking sheets after 10 minutes.   

Meanwhile, place apricot jam in a small saucepan over medium heat. Cook until heated through; strain through a mesh sieve set over a bowl. Brush heated jam over warm buns.

 Transfer to a wire rack and cool to room temperature.

Icing: Mix the cream cheese and honey together. Usinga piping bag fitted with round tip, pipe cross on top of each cooled bun.