Apricots baked with almonds and honey

Spending Sunday morning at a farmer's market is one of my favorite things to do. I like to go when the day is young, full of possibility and when the produce is fresh and at its best. In an attempt to take full advantage of summer's bounty, I felt like a kid in a candy store this morning - loading up on Lapin cherries from the Okanagan and not one but two boxes of B.C. apricots.

This recipe for apricots baked with almonds and honey is a great way to bring out the sweet jammy flavor of ripe apricots. Slice each fruit in half to remove the pit and place on a baking sheet with finely chopped roasted almonds and then drizzle with honey. Bake until soft, golden and fragrant. Try serving with yogurt or ice cream and garnish with mint if you have some around. This makes for a nice light summer dessert, perfect on an August evening.



Apricots baked with almonds and honey (serves 2)

Ingredients
6-8 ripe apricots
handful of roasted unsalted almonds, finely chopped
honey
yogurt or ice cream
mint or golden raisins for garnish (optional)

Directions
Preheat oven to 350

Slice each apricot in half and remove pit. Place each half on a baking sheet with the centres facing up. Top each half with finely chopped almonds and drizzle with honey.

Bake in the oven for about 15 minutes or until soft and golden. Enjoy warm with yogurt or ice cream. Garnish with mint and golden raisins.

Sweet sweet peppermint patties

There's nothing quite like making homemade chocolates. The gratification that comes from making a delicate little sweet with your own hands and have it taste better than what you could buy. It's rewarding and feels good. I don't make a lot of sweets or desserts because, well, than I'd I'd have to eat it. But it's nice to have a few back pocket recipes, to pull out and make for special occasions, dinner parties or when your day needs a little sweetening.


The moment I saw Cascadia Kitchen's recipe for peppermint patties I knew I'd have to make these for myself. As a kid when I was old enough to pick out my favorite ice cream, I often went for mint chocolate chip. As I got older it was Junior Mints, than Ritter Sport's peppermint chocolate bar. Yes, it's been one long continuum of love for peppermint and chocolate.

These peppermint patties turned out just as well as I imagined they would... with a wonderfully smooth and creamy filling that you'll never find in a Junior Mint. Because coconut oil turns from solid to liquid when its warm, they really do melt in your mouth. To dress these up, you can sprinkle a little coconut on the top of each patty. If you're feeling comfortable and like to improvise, try different kinds of toppings like dried cranberries, candied ginger or citrus zest.


Homemade Peppermint Patties (makes 24 patties, 1 1/2 inches in diameter)
From Cascadia Kitchen

Ingredients
1 cup of organic coconut oil
1/2 cup of honey
1/4 cup of organic unsweetened shredded coconut
2 teaspoons peppermint oil
1/2 bag of dark chocolate chips (I used Ghirardelli chocolate chips, 60% cacao)

Directions
In a medium sized bowl, beat together the coconut oil, honey and peppermint oil until well blended and smooth. Stir in the coconut.Refrigerate until fairly firm (30 minutes or so) or set in the freezer for a short period.

Using a small scoop or 2 small spoons, scoop the mixture onto a parchment lined baking sheet and flatten them a bit to make a patty shape.

To make a nice smooth shaped patty, I take a flat bottomed glass, filled with a little warm water, and use it to flatten the mixture into little disks. The warmth in the glass is enough to melt the mixture just enough to allow the glass to lift off cleanly.

Place the baking sheet with the patties into the fridge or freezer while you melt the chocolate.

Melt the chocolate in a double boiler and then allow to cool slightly.

Remove the patties from the fridge or freezer. Dip them into the melted chocolate and then return them to the parchment lined baking sheet.

If you'd like you can sprinkle a little coconut on the top of each patty. Store in an airtight container in the fridge and enjoy!

Rhubarb, rhubarb, rhubarb!

Every year, I patiently, patiently wait for the rhubarb season. And now it's finally upon us. I just love its' fruity, sweet yet sour flavours. I'd venture to say that few people would name rhubarb as one of their favorite fruits. But those who do, like me, are passionate about their rhubarb.

Like many of those who love rhubarb, I have fond childhood memories of enjoying it fresh out of the garden. I use to pick it out of my grandma's garden and enjoy long red stalks of it, raw and dipped in sugar. Oh, to the simple pleasures.

To welcome in the rhubarb season, recipes are as plentiful as the rhubarb itself. The Vancouver Sun today has a recipe for rhubarb streusel cake. The Wednesday Chef gives us country rhubarb cake, Simply Recipe offers up a stand-out recipe rhubarb crumble that includes a nice touch of cardamom in the filling, and Astray Recipe gives us apple and rhubarb crisp made extra special with raisins and pecans added into the mix.

There are also a handful of delicious sounding recipes on Squidoo including a rhubarb, ginger and honey combination that I'm planning to try next.

I'd love to hear about your favorite rhubarb recipe or of any recipes you're found and are planning to try. Here's one of my favorites for apple rhubarb crumble....


Apple Rhubarb Crumble (serves 4)

Ingredients
2 cups diced rhubarb
3 large apples, peeled, cored, diced
3 tablespoons orange juice
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1 tablespoon butter, cut in small pieces
1 cup all-purpose flour
1/2 cup brown sugar
3/4 cup quick cooking oats
1/4 cup chopped halzenuts
1/8 teaspoon salt
6 tablespoons melted butter

Directions
Preheat oven to 350 degrees.

In a bowl combine rhubarb, apple, sugar, orange juice, cinnamon and spread in the bottom of a 9 inches by 9 inches baking pan and dot with one tablespoon of butter, torned into pieces.

In another bowl, combine remaining ingredients adding the melted butter last and using a spoon or your hands combine into crumbly and evenly mixed. Using your hands, sprinkle over the top of the rhubarb and apple mixture.

Bake for about 45 to 55 minutes, or until browned and fruit is bubbly.

Chocolate Covered Orange Peels

On more then one occasion, I had amazing little candied citrus peels when I was in Italy. The sorbets I could take or leave but the memory of these chocolate covered lemon and orange peels has hardly left my mind. Tender and almost juicy on the inside and delicious, dark chocolate on the outside.



With the holidays just around the corner, these treats will make great Christmas gifts or addition to an open house or party. Last year, I gave homemade Fairholme Granola as Christmas gifts, packaging each gift in pretty, festive bags from Creating Occasions.

If you're looking for a gift idea that has a touch of decadence, these chocolate covered orange peels are for you. They're easy (and actually kind of fun) to make. And while these aren't as good as the ones I had in Verona, I have a feeling nothing will quite compare to my memory.




Chocolate Covered Orange Peels
recipe is a direct copy of Smitten Kitchen's orangettes

Ingredients
4 oranges
1 cup sugar
1 cup water
1 cup dark chocolate wafers

Directions
Slice ends off four oranges, score the peel from one end to the other, and remove the peels from the oranges. Slice the peels into thin strips and trim the edges.

Using a medium size pot, place the peels in boiling water and blanch them for a few minutes. Rinse the peels, and repeat this process a second time. This is done to remove the bitterness of the peels.

Prepare the simple syrup by combining 1 cup water with 1 cup sugar in a saucepan. Bring the syrup to a simmer, place the peels in the pot, and simmer for 1 hour, stirring occasionally. Once the peels have cooked, remove them from the pot, and place on a rack to drain and cool.

Melt 16 ounces dark chocolate over a double boiler. Dip the candied orange peels in the chocolate, remove them quickly, and let them cool on a piece of parchment paper. Store the orange peels in a zip lock bag in the fridge.

Panna Cotta

Panna cotta in Italian means "cooked cream" and comes from the Northern region of Piedmont in Italy. It's made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. Panna cotta is often served topped with caramel, strawberries or other wild berries or chocolate sauce. Have I mentioned that this dessert is Italian yet? My new favorite cuisine.



Panna Cotta is incredibly easy to make. If you're not a baker and are one of those people who always avoids making desserts, then this is a treat for you. It takes no more then 10 minutes and uses minimal dishes and fuss. And I guarantee your kitchen will not be covered in flour by the end.

This month's issue of Bon Appetit (December 2009) has a recipe for buttermilk panna cotta with cinnamon caramel sauce. It's refreshing twist to the classic caramel panna cotta. The recipe uses buttermilk in place of cream which adds a nice tangy flavour to the custard. It's still smooth and creamy in texture but with less calories. And who doesn't like that.

I found the Bon Appetit instructions for the gelatin a little confusing, which is rare because their recipes are always dependable. I've made the instructions below easier to follow provided you buy a box of Knox unflavoured original gelatin.


Buttermilk Panna Cotta with Cinnamon Caramel Sauce (serves 6)
Adapted from Bon Appetit, this dessert is incredibly simple to make. Plan for 10-15 minutes preparation and 3-4 hours cooling and setting in the fridge.

Ingredients
1 package Knox unflavoured gelatin
1 cup heavy whipping cream, divided
1/3 cup white sugar
1 1/2 cups low-fat buttermilk
2 1/2 teaspoons vanilla extract, divided
1/2 cup (packed) brown sugar
1/8 teaspoon ground cinnamon

Directions
Prepare one package of gelatin according to package.

Combine 3/4 cup cream and 1/3 cup sugar in heavy small saucepan. Stir over medium-high heat until sugar dissolves and mixture just begins to simmer. Remove from heat. Add gelatin; stir until gelatin dissolves. Cool until warm, stirring occasionally. Stir in buttermilk and 1 1/2 teaspoons vanilla. Divide among six 1/2-cup ramekins. Cover and refrigerate until set, 3-4 hours.

Just before serving, combine brown sugar and remaining 1/4 cup cream in small saucepan. Stir over medium heat until sugar dissolves and caramel sauce is smooth. Remove from heat; stir in cinnamon and remaining 1 teaspoon vanilla.

Spoon slightly warm caramel sauce over each panna cotta and serve.

MORE ITALIAN RECIPES---------------------------------------------------------------------

Marinated Eggplant Antipasto
Bite-sized slices of eggplant, roasted and marinated in good quality olive oil, lemon juice, red chili, garlic and herbs.

Mushroom and Spinach Lasagna
An Italian classic with rich flavours of pasta, sauce, cheese, mushrooms and spinach. Immensely satisfying.

Polpettone
Italian meat loaf or meat balls seared in olive oil and finished in a sauce of caramelized red onions, reduced balsamic vinegar and tomatoes. You won't beleive how good this is until you try it!

Balsamic Strawberries with Ricotta Cream

On the weekend, I was tipped off about a very tasty Food Network recipe for Balsamic Strawberries with Ricotta Cream. It's simply too easy and too delicious for you not to try it as soon as you possibly can. It's a light dessert of fresh strawberries and ricotta cream drizzled with a sweet balsamic reduction. This is the perfect recipe for when local strawberries are in season.

And actually, why stop at strawberries? This recipe would work well with fresh peaches or blackberries.

Balsamic Vinegar
The queen of vinegars is the balsamic. True balsamic vinegar is made from the Trebbiano grape. The rich brown color comes from being aged in wood casks for many years. Although it is made from grapes, balsamic vinegar isn't produced directly from wine (as are most vinegars). The authentic product may not contain any wine vinegars - the grape juice is reduced, fermented and then made directly into vinegar.


Balsamic Strawberries with Ricotta Cream
The following serves recipe four. If you're anything like me, you may want to double this one.

Ingredients
1 cup ricotta cheese
2 tablespoons honey
1/2 teaspoon vanilla extract
3 tablespoons balsamic vinegar
2 tablespoons sugar
1 (16-ounce) container strawberries, hulled and quartered
2 tablespoons fresh basil leaves, cut into ribbons

Directions
Put the ricotta cheese, honey and vanilla extract into the small bowl of a food processor and process until smooth, about 1 minute. Transfer to a small bowl and refrigerate for at least 2 hours.

In a small saucepan combine the vinegar and sugar and bring to a boil. Simmer over medium heat for 2 minutes, stirring occasionally. Allow to cool completely.

In a medium bowl, toss the berries with the basil and the balsamic syrup.

Divide the cream among 4 cocktail glasses, top with the berry mixture and serve.


MORE DESSERT RECIPES-------------------------------------------------------------------------------

Indian Rice Pudding with Coconut Milk
Sweet, creamy, fragrant, delicately simple. This is a delicious, coconut milk rice pudding with raisins, toasted pistachios and cardamom.

Panna Cotta
Panna cotta in Italian means "cooked cream" and comes from the Northern region of Piedmont in Italy. The version uses buttermilk in place of cream which adds a nice tangy flavour to the custard.

Rice Pudding with Coconut Milk

Rice pudding. Sweet, creamy, fragrant, delicately simple. Coconut rice puddings are generally made in South America and Asia. You can't go wrong with almost any recipe but this one has a little more flavour complexity to it with raisins, toasted pistachios and cardamom.


Using good basmati rice makes all the difference. Try going to an Indian or Middle Eastern Food Market and look for Lal Quilla or Tilda brands. As well, use coconut milk that has a high fat content. When selecting which brand to use- shake the can next to your ear. You shouldn't hear any liquids sloshing around. That's a good sign of a thick, creamy coconut milk.


Indian Rice Pudding with Coconut Milk
For a variation on this recipe, try substituting the whole milk for soy or rice milk. Or, try palm sugar or brown sugar in place of your regular sugar.

Ingredients
1 cup cooked long grain or basmati rice
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
1/4 cup sugar
1/4 teaspoon ground cardamom (or 1-2 pods green cardamon crushed with a pestle)
1/3 cup golden raisins
1/3 cup pistachios

Directions
In a large pot, medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, for about 5 minutes.

Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, around 10 minutes. Use a whisk to help prevent the cardamom from clumping.

Roughly chop the pistachios and toast in a fry pan. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and toasted pistachios.

Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve warm or chilled.


MORE DESSERT RECIPES-----------------------------------------------------------------------------

Balsamic Strawberries with Ricotta Cream
A light dessert of fresh strawberries and ricotta cream drizzled with a sweet balsamic reduction. This is the perfect recipe for the strawberry season.

Panna Cotta
Panna cotta in Italian means "cooked cream" and comes from the Northern region of Piedmont in Italy. The version uses buttermilk in place of cream which adds a nice tangy flavour to the custard.