Banana Nut Energy Bars

Spring brings an increase in outdoor activity for all kinds of animals—even the two-legged variety. Of course, a lot of us love getting outside all winter long for snowshoeing and skiing, but the clear roads, warmer temperatures and longer days of the new season make it even easier to get outside and to stay out for longer stretches.

For many sports enthusiasts, it also marks the start of the training season to get ready for early-summer races and events. Road running, trail running, cycling, swimming and paddling are all popular around here in terms of both casual sports and competitive sporting events. Band on the Run, Spin the Lakes, the Limberlost Challenge, Muskoka River X, and Muskoka Ironman 70.3 are just some of the organized sports events in the area. Between races, the region has become a training destination thanks to our fresh air, challenging hills and variety of terrain.

Since the snow has started to clear out, Jim and I have swopped our snowshoes for running shoes and have been hitting the roads and parks in preparation for some running races (and in Jim's case a triathlon) in the coming months.

A big part of training includes fuelling for the increased activity level. There are all sorts of commercial energy bars out there for portable, accessible fuel but one look at the ingredient list can make them lose some appeal. If you'd rather know what you're putting in your body, it's easy to make your own energy bars at home. We like these Banana Nut Energy Bars for a quick boost before a run or to replenish our reserves afterwards.

Banana Nut Energy Bars

These bars are moist, dense and hold together well. Feel free to replace the almonds and walnuts with other nuts or seeds, or to swop out the dried cherries for dried cranberries, raisins or other dried fruit.

• 1 1/2 cups rolled oats, divided
• 1/2 cup unsalted sunflower seeds
• 1/4 cup ground flax seed
• 1/2 cup dried apricots
• 1/2 cup pitted dried dates
• 1/2 cup sliced almonds
• 1/2 cup walnut pieces
• 1/2 cup dried cherries
• 3/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 medium-size very ripe banana
• 1/3 cup pure maple syrup
• 2 large eggs
• 1 teaspoon pure vanilla extract

Preheat oven to 350°F. Line a 9” square pan with parchment paper, leaving overhang.

In a food processor, whirl 1/2 cup oats until fine. Add remaining oats, sunflower seeds, flax seeds, apricots and dates. Pulse until apricots and dates are diced into pieces no larger than a chickpea.

Transfer mixture from food processor into a large mixing bowl. To mixture, add almonds, walnuts, dried cherries, salt and cinnamon. Stir to combine.

In the same food processor, whirl banana, maple syrup, eggs and vanilla until smooth. Pour over mixture in bowl and stir to combine thoroughly.

Press into prepared pan. Bake until firm and lightly golden, about 20-25 minutes. Cool in pan then slice into bars or squares. Makes 18 bars, more or less, depending on how you slice it.

Fuel up and get active!

Lemon Buttermilk Shortcake with Red Fruit and Cream

Early summer days, fresh local strawberries, and Canada's 148th birthday all had me hankering for an old-fashioned, fresh-flavoured dessert. I wanted something not too sweet or fussy but with enough "wow" to serve to company.

For inspiration, I found myself leafing through one of my favourite cookbooks, Food That Really Schmecks by Edna Staebler. First printed in 1968—just a few years after the iconic Canadian maple leaf flag was inaugurated—it's full of recipes and notes of Mennonite country cooking. A recipe for a simple shortcake caught my eye. Notice I said shortcake, singular, which is baked in a cake pan, not shortcakes, which are generally baked as individual biscuits. Nor is this shortbread, which is yet another similar but different concoction. Rather it's a cross between cake, biscuit and shortbread and it hit a nostalgic note that appealed.

With the shortcake as a starting point, I made a few tweaks, including fresh lemon to brighten it up, and decided to pair it with red fruit and white cream in honour of the upcoming Canada Day. The result is just what I was aiming for.

You have some options in how to serve this. Because the cake is tender with an even profile, you can spoon some fruit right on top and alongside a piece, adding a dollop of whipped cream. Alternatively, you can slice each piece in half horizontally like you would a biscuit and then layer the whipped cream and fruit between the halves. I'm showing you both ways (they were equally delicous!).

Whether you make this recipe for Canada Day or just because it's summer, I hope you enjoy an old-fashioned day of sunshine and fresh air!

Lemon Buttermilk Shortcake with Red Fruit and Cream

Serves 6-8 
The texture is a cross between a cake and a biscuit. The flavour is subtle and complements all sorts of fresh fruit or compotes. Try it with grilled peaches in late summer.

• 1/2 cup granulated sugar, divided
• 1/4 tsp ground ginger (optional)
• 1 cup all purpose flour
• 2 tablespoons icing sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• zest from 1 lemon, grated
• 4 oz (1/2 cup) unsalted butter, room temperature, cut in cubes, plus more for the pan
• juice from 1/2 a lemon
• 1 cup buttermilk (approximately)

For Serving:

• 4-6 cups mixed fruit, such as pitted cherry halves, sliced red plums, sliced strawberries
• 2-3 tablespoons sugar, or to taste
• squeeze of lemon juice (or a splash of red wine)
• 1 cup whipping cream, well chilled
  2 tablespoons sugar
• lemon zest (optional)

Preheat oven to 400°F. Butter a 9" square baking pan. Line with parchment paper and butter paper.

In a small bowl, set aside 2 tablespoons of granulated sugar. Stir in ground ginger, if using.

In the bowl of a stand mixer, combine remaining 6 tablespoons granulated sugar, flour, icing sugar, baking powder, baking soda, salt and lemon zest. Add the butter and mix with the paddle attachment until incorporated and mixture looks crumbly.

Pour the juice of half a lemon into a measuring glass. Add enough buttermilk to make 1 cup liquid. With the mixer on low, slowly add the lemon-buttermilk, stopping the machine as soon as the wet and dry are almost combined. Finish mixing by hand with a spatula until no more dry bits remain. Don't overmix.

Scrape the batter into the prepared pan, spreading as evenly as possible (it's sticky and thick, just do your best). Sprinkle the reserved sugar-ginger mixture over top. Bake until lightly golden and a toothpick inserted in the centre comes out clean, about 20-25 minutes. Cool in the pan on a rack for at least 10 minutes.

Slice into 6 or 8 pieces. Serve warm.

While cake is baking, mix fruit with sugar and lemon juice and set aside, stirring occasionally to dissolve the sugar and release the juices. Whip cream and sugar to stiff peaks just before serving.

To serve, you can simply tumble some fruit and whipped cream on the top and alongside, or split horizontally and fill it in the classic shortcake style. Garnish with a sprinkling of lemon zest, if desired. Enjoy!

Vanilla Variation:
Omit the ground ginger, lemon zest and juice. Add 1 teaspoon pure vanilla extract to the buttermilk. Sprinkle the batter with vanilla sugar before baking. 

Walnut-Cranberry Peanut Butter Cookies

These cookies are gluten-free and dairy-free but I didn't put that in the title because you don't need to be GF or lactose intolerant to enjoy them. I often make them when we have a guest in house who can't eat wheat. Invariably, I get multiple requests for the recipe, which I email out, but I think it's about time I share it with everyone!

Walnut-Cranberry Peanut Butter Cookies 
These gluten-free, dairy-free treats are chewy, dense and addictive. The walnuts and cranberries are a good foil for the richness, but if you want to kick up the sweet factor, add or substitute chocolate chips.

• 1/2 cup natural smooth peanut butter (any brand, as long as the only ingredient is peanuts and possibly oil)
• 1/4 cup white sugar
• 1/4 cup brown or golden yellow sugar
• 1 egg
• pinch of salt
• dash of cinnamon
• splash of vanilla
• 1/4 cup chopped walnuts, or to taste
• 1/4 cup dried cranberries, or to taste

Preheat oven to 350°F. Line cookie sheets with parchment paper. Mix vigorously everything except the walnuts and cranberries until thoroughly combined. Stir in the walnuts and cranberries. Use a 2-tablespoon measure to drop mounds on the prepared cookie sheets, leaving space around to expand. Press to flatten slightly. Bake until tops look dry and lightly toasted, about 10-14 minutes. Cool on a rack.

Makes about 14 cookies. The recipe is easily doubled or even tripled. The reason I make a small batch at a time is because these are SO addictive that I just can't have extras around!

Enjoy!

Ciambella alla Carote

As many of my guests and friends can attest, I am a recipe junkie. I love browsing cookbooks, magazines, newspaper clippings and websites for new recipes or twists on old ones, using these as jumping off points for creating my own concoctions.

You can imagine my delight, then, when repeat guests of ours gave me a wonderful gift last year: The Silver Spoon cookbook. It's a mammoth tome—nearly 1,500 pages of (mostly Italian) recipes organized by main ingredient or category of dish. It's a staple in every Italian kitchen and has been since the first edition was published in 1950.

It's unlike any traditional North American cookbook I've seen (and I've seen many!). It has chapters on Guinea Fowl, Scorpion Fish, Garbanzo Beans, Anti-pasto and more. I turned to the chapter on Family Cakes for a few reasons. For one, I wanted to make a homey dish, one that would be found in a typical Italian kitchen on any unremarkable day. I also have a practical streak so I wanted to try a recipe that would also be at home at our breakfast table (thus I bypassed the "Calf's Head" chapter).

The first recipe in Family Cakes was for Ciambella alla Carote, or Carrot Ring Cake. Familiar yet different. Just what fits my bill. The recipe called for a "6-cup capacity tube pan". Judging by the picture in the cookbook, it's more shallow and has a larger centre hole than North American tube or bundt pans, and holds about half the capacity. There are a number of ciambella recipes in this section so I assume it's a common pan size in Italy. I used a loaf pan instead. You could also use mini-loaf pans or muffin tins instead. I think I'd have to double the recipe if I wanted to try it in a bundt pan.

The resulting Carrot Loaf was delicious. Moist, not too sweet. Perfect for the breakfast sideboard or for an afternoon snack. I thought I'd share this with you now since a carrot dish seems appropriate with Easter just around the corner. Bake up a loaf or two to have on hand should friends, family or an Easter Bunny drop by.

Buona Pasqua!

Carrot Loaf

Slightly adapted from The Silver Spoon Cookbook's Ciambella alla Carote

The original recipe calls for the batter to be baked in a 6-cup capacity tube pan. If you have one, by all means, use it. If not, use a loaf pan, mini-loaf pans or muffin tins.

• 1 1/4 cups all purpose flour
• 2/3 cup brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• pinch ground ginger
• pinch ground nutmeg
• 2 eggs
• 5 tablespoons oil (sunflower or light olive)
• 2 tablespoons butter, melted, plus extra for the pan
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 2 medium-large carrots, grated on the large holes of a box grater
• 1/4 cup raisins
• 1/4 cup chopped walnuts

Preheat oven to 350°F. 

In a large bowl, whisk together flour, sugar, baking powder, salt, ginger and nutmeg. Make a well in the centre. In a small bowl, whisk together eggs, oil, butter, milk and vanilla. Add to dry ingredients and stir until almost combined. Stir in carrots, raisins and walnuts.

Pour batter into greased loaf pan and bake until the top springs back when lightly pressed and a toothpick inserted into the centre comes out clean, about 50-60 minutes for a loaf or ring, about 25-35 minutes for muffins or mini-loaves.

Let cool in the pan for 15 minutes then unmold. Serve warm or at room temperature. 

Buon appetito!

Maple Chai Toddy

As you may know, we're big proponents for getting outside and enjoying these beautiful, exhilarating winter days... but what about the evenings? After the sun sets on a day of snowshoeing adventures, there's nothing like getting cozy by a toasty fire and warming up with a hot beverage -- preferably one that'll put a fire in your belly!

Irish coffee or a hot chocolate spiked with your favourite liqueur are good old standbys when it comes to hot cocktails, but for something a little different, try this Maple Chai Toddy. 

The warm spices of ginger, cloves, nutmeg and cinnamon in most chai tea blends are perfect for the chilly season. Whiskey adds a bit of belly-fire, though you could use cognac or rum. The almond in Amaretto plays a mellow note. The maple syrup adds a touch of sweetness and hints at a spring that is just around the corner. But until then, we'll keep enjoying this spectacular snowy season!

Maple Chai Toddy

Makes one serving

• 1 oz whiskey
• 1/2 oz Amaretto
• 1/2 oz maple syrup, or to taste
• hot, freshly prepared chai spice black tea (I use Stash brand)
• sliced mandarin orange and cinnamon stick for garnish

In a heat-safe glass or mug, add whiskey, Amaretto and maple syrup. Top up glass with hot tea. Taste and add more maple syrup if desired. Garnish with a slice of mandarin orange and a cinnamon stick. Enjoy hot, in good company and preferably by a roaring fire.

Innkeeper Pudding

"Do you eat like this all the time?" It's a question we often hear from guests. It might come as they work their way through a satisfying breakfast or as we present them with a plated dessert at the end of a dinner. 

Breakfast is "the second B" as we say in the Bed & Breakfast world, and it should be something special for our guests that they wouldn't normally make for themselves at home. That's how I feel about all the meals we serve which is why, I suppose, our guests pose the question.

The answer, in short, is no. As much as I enjoy cooking and baking, I can't do a company-worthy meal every day for just the two of us. When it comes to feeding Jim and I, it often comes down to this: what's quick, what do I have on hand, and what in the fridge needs to be used up pronto?

That's where this recipe comes in. I had leftover pears and plums from breakfasts earlier in the week that were getting soft. Jim and I had worked up appetites while out cutting firewood, and it was getting late in the day (and chilly, too!) so I needed something quick, craved something sweet, and wanted to have the oven on to heat up the kitchen.

I remembered a dessert my mom made when I was a kid. It was called cottage pudding and had a layer of fruit baked below a moist cake batter. There's also a similar dish, sometimes called pudding cake or poor man's pudding, which has a sugar-and-water topping that somehow migrates to the bottom of the pan and creates its own sauce as it bakes.

I whipped up my own conglomerated version of these dishes while dinner cooked and it was ready for us by the time we were ready for dessert. The result was exactly what we needed. It doesn't look like an impressive dish and has none of our usual flare--just scoop out piles of tender cake and saucy fruit into shallow bowls--but it's unbelievably satisfying after a good day of work. 

It's not a dessert you'll be served if you eat here. It's too homey. It's a family dish, not a company one; an innkeeper dish, not a guest one. But you can make it for yourself at home and if you care to take my advice--and I speak from experience--it's best enjoyed while cuddled up in the comfort of your fuzziest pajamas.

Innkeeper Pudding

aka Self-saucing Fruit-bottom Cottage Pudding Cake

Makes 6 servings

The term pudding is used here in the British fashion, where it means dessert; not the North American usage which refers to a stirred custard or pastry cream. Whatever you call it, this is simple comfort food. It mixes together quickly with everyday staples but adapts easily to whatever ingredients need to go. I think of it as "farmhouse cooking", though perhaps I should call it "innkeeper cooking" since I'm not actually a farmer.

For the fruit, I used a mixture of poached pears, sliced plums and a handful of raspberries. The plums had been tossed with a pinch of sugar two days earlier and had been sitting in the fridge ever since, leaving them nice and juicy. I included the plum juice along with a spoonful of poaching liquid from the pears.

3 cups soft fruit with their juices (see Note)
1 egg
1/2 cup granulated sugar
1/2 cup butter, melted, plus more for the dish
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup buttermilk (or regular milk that's on the turn or soured with a splash of vinegar)
1 cup unbleached all purpose flour (replace 1/3 with whole wheat flour if you like)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup brown or golden yellow sugar
1 tablespoon cornstarch
1 cup boiling water

Preheat oven to 350°C. Butter a deep 8-10 cup capacity casserole dish (mine is about 8.5" diameter and 3.5" deep). Place fruit and any juices in the bottom of the dish.

In a mixing bowl, whisk together the egg and granulated sugar. Whisk in melted butter, vanilla extract and salt. Whisk in buttermilk. Sift flour, baking powder and baking soda over batter. Stir with the whisk until combined. Scrape batter over fruit and spread evenly.

Mix brown or golden yellow sugar with cornstarch and sprinkle over batter. Gently pour boiling water over top. Do not stir.

Place casserole dish on a rimmed cookie sheet in case of boil-over. Bake until cake is golden brown and springs back when pressed, or when a toothpick inserted in the centre comes out clean or with a few moist crumbs attached, about 45-50 minutes.

Cool on a rack for at least 15 minutes. Serve warm, spooned into shallow bowls. Dust with powdered sugar or top with a scoop of vanilla ice cream if you like.

Note

For the fruit, use naturally soft fruit or firmer fruits which have been cooked just until tender. You can use just one type or a mix of two or three.

Suitable fruits include poached or canned pears; apples sauteed in a bit of butter and brown sugar; ripe plums, peaches, nectarines and mangos. Canned or frozen peaches and mangos will work and are convenient in the winter months. Include up to 1 cup of berries such as raspberries, strawberries, blackberries, or chopped cranberries. Roasted rhubarb, on its own or with apples or strawberries would also be good.

For fresh fruit: Peel (if necessary) and chop the fruit over a bowl to catch any juices. If dry, toss the chopped fruit with a teaspoon of sugar and let sit, stirring occasionally, for half an hour to release the juices.

For poached or canned fruit: Don't shake the poaching liquid off the fruit; chop over a bowl to catch some of the liquid or drizzle a spoonful over the chopped fruit.

For frozen fruit: Defrost stone fruits, tree fruits, and large berries such as strawberries, blackberries and cranberries. Include a couple spoonfuls of juice from the thawed fruit. Leave blueberries and other small berries frozen.

Roasted Rhubarb

Roasted rhubarb with custard and crumbled vanilla cookies

When it comes to cooking methods, roasting is a great way to coax the best flavour and natural sweetness out of many vegetables and fruits. Rhubarb is no exception. In fact it could be argued -- with apologies to rhubarb lovers everywhere -- that this infamously tart stalk needs all the help it can get!

Rhubarb is wonderful in pies, cakes and jams, especially when paired with strawberries, apples or ginger, but it also stands well on it's own. Stewed rhubarb is a classic condiment or sauce and is dead simple to make. Simply cook rhubarb and sugar in a saucepan, with a bit of water to cover the bottom of the pan and stirring occasionally, until the rhubarb cooks down. You get pure rhubarb flavour to spoon over ice cream (my grandpa's favourite) or another sweet base.

The problem with stewing is you need to stir it. By the time the rhubarb is cooked, it's lost all body and structure and disintegrates into a soupy, well, stew. Some people think this is good (my grandpa, for one) but it's possible to have all that pure rhubarb flavour and keep some body and texture, too. This is where roasting comes in.

I can't promise that roasting will convert rhubarb haters to fans, but it will certainly bring out the best of this rosy stalk.

Roasted Rhubarb in Wine

Serves 4-6, depending on use

The key to this dish is to not stir the rhubarb after it has started to soften. Stir once after 15 minutes while it's still firm, then leave it alone. The sugar, wine and juices from the rhubarb will cook into a lovely syrup while the rhubarb softens but still holds its shape.

• 1 pound fresh rhubarb, cut in 1 1/4 " pieces 
• 1/4 cup white wine (fruity, not oaky) 



Raw rhubarb with sugar and wine

• 1/4 cup sugar (add 1 to 2 Tbsp more if your wine is dry or if you prefer a sweeter dish) 

Preheat oven to 375°F.

In an un-greased, 8" square glass or ceramic baking dish, mix together rhubarb, wine and sugar. Roast for 15 minutes. Remove from the oven and stir gently but thoroughly to make sure sugar is dissolved. Return pan to oven and roast -- without stirring it again -- until the rhubarb pieces are fork-tender and the edges are starting to caramelize but there is still liquid in the pan, about 30-45 minutes longer depending on the thickness of your stalks.

The wine, sugar and juices will have cooked to a simple syrup which will thicken slightly as it cools.

For best results, let the rhubarb cool undisturbed in the pan. Serve it slightly warm, or let it cool to room temperature then cover and refrigerate until ready to serve it chilled.

Roasted rhubarb

Variations:

• Add an empty vanilla bean pod, cardamom pods, ginger root or orange peel in with the rhubarb at the start of cooking. 
• Replace the white wine with blush or rosé wine for a pretty pink tone and an extra touch of sweetness. 

Serving Suggestions:

• Spoon the warm or chilled rhubarb on ice cream, cheese cake, custard, pound cake, or shortcakes. Layer it in a parfait with strawberry yogurt and crumbled meringues. 
• Mix it with strawberries and fill a pastry cup or a shortcake biscuit.
• Use it as a condiment (along with caramelized onions) for roast pork or lamb burgers.

Rosy rhubarb! Made with more red stalks and blush wine.

Roasted rhubarb and strawberries with pastry and cream

Coffee Cheesecake Souffles

At this time of year, on the cusp of spring but definitely still winter, souffles are the perfect dessert. Served hot from the oven, they are rich and decadent and definitely comfort food. But the light and airy texture sings of fresh spring breezes.

I developed this recipe for a contest, and although I didn't win, eating one of these souffles is prize enough for me. I hope you enjoy them, too.

Coffee Cheesecake Souffles

Makes 4 servings

• butter and granulated sugar for ramekins 
• 2 tablespoons of your favourite irish cream or coffee liqueur (or milk)  
• 1 1/4 teaspoons instant coffee granules 
• 250 grams (1 brick) cream cheese, softened to room temperature 
• 2 large eggs, separated, room temperature 
• 1/4 cup packed light brown sugar 
• 1/2 tsp vanilla extract 
• pinch of cream of tartar 
• 2 tablespoons granulated sugar 
• icing sugar and ground cinnamon for dusting 
• chocolate sauce to finish (optional) 

Preheat oven to 400°F. Butter 4 six-ounce ramekins or oven-safe coffee cups. Coat the insides with sugar and tap out excess.

Place the liqueur or milk in a small bowl and heat in a microwave until steaming but not boiling (about 7 seconds, depending on your microwave). Stir in coffee granules to dissolve.

In a large bowl or stand mixer, beat cream cheese and light brown sugar until smooth. Beat in egg yolks, one at a time, vanilla extract, and the coffee/liqueur mixture. Beat until light and fluffy.

With an electric mixer and perfectly clean beaters, beat egg whites with cream of tartar until foamy. Slowly add 2 tablespoons granulated sugar and continue beating until the whites are glossy and hold firm peaks.

Fold the egg whites into the cream cheese mixture in two additions, keeping as much volume as possible. Divide the batter evenly between the ramekins or coffee cups.

Bake until puffed and nearly set. The top will be dry and a deep, toasty colour. Let rest on a wire rack for 2 minutes.

Dust the top of each souffle with icing sugar and ground cinnamon. Drizzle with a zigzag of chocolate sauce if desired.

Enjoy!

Crusty Dinner Rolls

Dinners here at the inn always include homemade bread on the side. Sometimes I make a cottage wheat baguette, sometimes cornbread or biscuits, sometimes our multi-grain house bread, and sometimes dinner rolls.

I went with my favourite dinner rolls -- dark and crusty on the outside with a rich-yet-airy and tender interior -- for a dinner recently. When the eight guests collectively ate the whole batch of 18 rolls then asked for the recipe, I decided it would be a good one to share with all of you.

I use a bread machine to mix any kind of yeast-based dough and let it rise, simply because it does its thing unattended, leaving me free to do whatever else needs doing. But I always, always, shape the dough by hand and bake it in my oven, either free form or in a bread pan. If you have the time and a bit of bread-making experience, go ahead and make this recipe using your preferred method. Then please come on back and let me know how it turns out and if you did anything to adapt the recipe!

No matter how you make them, I hope you enjoy these tasty little bread rolls as much as we do!

Crusty Dinner Rolls

Makes 18 rolls

1/2 cup milk, warm but not steaming

1/4 cup (2 oz) unsalted butter, very soft

3 large eggs, lightly beaten
2 tablespoons granulated sugar
1 teaspoon salt
2 1/2 cups unbleached all purpose flour, plus more for dusting
1 cup whole wheat flour
2 teaspoons bread machine yeast


Add ingredients to bread machine and process on Dough/Manual cycle*. Line two large baking sheets with parchment paper and dust with flour.

When bread machine cycle is compete, transfer dough to a lightly floured work surface. Knead a few times until smooth and elastic.

Divide dough into 18 equal portions (a digital kitchen scale makes this easy and precise).






Shape each piece into a smooth, tight ball and place seam side down on prepared baking sheets. Dust balls with flour and rub to coat.

Use kitchen shears or a sharp knife to snip or cut a cross in the top of each ball.

Lay a sheet of parchment paper and a clean dish towel over each pan of dough balls. Let rise in a warm, draft-free place until puffed and nearly doubled in size, about 30 minutes. Meanwhile, preheat oven to 400°.


When risen, uncover dough balls and bake until deep brown and cooked through, about 12-15 minutes.

Serve hot or warm. Pass the butter, please!

*I use a bread machine to mix dough and let it rise, but if you don't have a bread machine you can use a stand mixer with a hook attachment or even just a sturdy spoon and your own two hands. Follow the method of your favourite bread recipe for mixing, rising, punching down, and rising again. Then shape and bake as described above.

Dulce de Leche Cheesecake Squares

It's that time of year again! An abundance of holiday parties, open houses, potlucks and office socials mean it's time to break out your baking gear. And so I think it's the perfect time to share one of my very favourite sweets with you. 

These cheesecake squares are easy, quick to come together with few ingredients, travel well, freeze great, and can be kept simple for the novice baker but make a perfect blank canvas for the advanced baker to unleash some decorative flare. 

I've been making variations of them for years and years and have lost track of how many times I've given out the recipe to friends and coworkers. I hope you enjoy them too!

Dulce de Leche Cheesecake Squares

2 cups all purpose flour
1/3 cup icing sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
6 oz (3/4 cup) cold unsalted butter
2 250 gram packages cream cheese, softened to room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup dulce de leche*
icing sugar for dusting

Preheat oven to 350°F. Line a 9"x13" cake pan with parchment paper, allowing overhang so it will be easy to lift out.

Measure flour, icing sugar, salt and baking powder into the bowl of a food processor process and pulse to combine. Cut butter into 1/2" dice and add to flour mixture. Pulse to combine then process until mixture looks like wet sand. Dump into prepared pan and press evenly onto bottom. Bake shortbread until dry on top and pale golden, about 15 minutes.

Meanwhile, in the bowl of stand mixer with the paddle attachment (or with electric beaters), beat cream cheese until smooth. Beat in granulated sugar and vanilla extract. Beat in eggs, one at a time, on low speed until just combined.

If dulce de leche is very thick, heat gently until it is spreadable.

Spread the dulce de leche evenly over hot shortbread. Carefully pour the cream cheese mixture over top, covering the dulce de leche completely. Bake until slightly puffed and dry on top, about 30 minutes.

Cool completely in pan then chill for at least an hour for cleaner slicing. I like to trim the edges off then cut into 1 1/4" squares (makes about 54) for snacking or a dessert buffet but you can cut into larger pieces for a more substantial dessert. Store in the refrigerator for up to 3 days. Can be frozen, well wrapped, for longer. Dust with icing sugar before serving.

* Dulce de leche is a rich caramel sauce available in the jams or baking section of most grocery stores. You can also make it yourself: Empty one can of sweetened condensed milk into an 8" or 9" ceramic or glass baking dish. Cover tightly with foil and bake at 350°F, stirring occasionally, until thick and golden brown in colour, about 1 hour. Cool to room temperature before continuing with recipe.

Make it Fancy

There are so many ways to dress up these basic cheesecake squares if you want to add some bling to your sweet, such as...

• Drizzle the cooled cheesecake squares with zigzags of melted dark chocolate

• Spread a thin layer of dark or white chocolate glaze over the cooled cake and sprinkle with chopped nuts, crushed hard caramel candies, colourful sprinkles, silver dragees or even edible gold foil

• For dessert-sized servings, add a dollop of whipped cream and a ribbon of bittersweet chocolate sauce

Variations

Raspberry Cheesecake Squares: Replace dulce de leche with good quality seedless raspberry jam. Drizzle cooled cake with melted dark chocolate (optional).

Blueberry Cheesecake Squares: Replace dulce de leche with good quality blueberry jam. Spread cooled cake with melted white chocolate (optional).

Gianduia (Chocolate-Hazelnut) Cheesecake Squares: Replace dulce de leche with chocolate-hazelnut spread (such as Nutella); add 1/2 cup toasted skinned hazelnuts to the food processor with the flour and process until finely chopped. Drizzle or spread with melted chocolate and sprinkle with chopped toasted skinned hazelnuts.

Beauty of the Beets

I love to cook. I love to emerge from the kitchen with a well-balanced and nicely plated meal, of course, but my pleasure in cooking doesn't just come from the "ta da!" moment of serving the finished dish. Like many things in life, it's the process and not the end result that provides the most moments of simple happiness.

For me, those moments come from the uncontrived beauty of the different foods I'm preparing. The colours and textures of the ingredients rival that of any artist's palette. The patterns, shapes, gloss and viscosity of the (literally) raw materials contribute to the final masterpiece but are also appreciated as individual works of art.

Perhaps the best example of this is the humble beet. It's certainly one of the most vibrant examples. It doesn't look all that impressive when you pull a beet from a produce bag, the dull skin a dusty purple-grey. But peel the skin off and slice into the vegetable and it reveals a deep ruby interior and a hint of brilliant juice. Many recipes involving beets recommend wearing gloves to avoid staining your hands. But I don't mind magenta fingers and cutting boards. They can be washed. Meanwhile, the beet juice on my white cutting board is like an abstract painting ready to hang on a wall.

Of course the other thing I love about beets is they are delicious! I didn't like beets when I was younger. The only way I had ever tried them was pickled or boiled and I found them, well, bleh. It wasn't until I tried them roasted that I fell for them, and fell hard. Roasting intensifies the natural sweetness of the beets and gives them a great, slightly chewy texture.

Sometimes I peel the beets and cut them into thick wedges, sometimes into small dice, sometimes sliced into rounds or half-moons.

With wedges or dice, I toss them in a ceramic baking dish (a snug fitting single layer, more or less) and stir in olive oil, salt, pepper, herbs or spices, and sometimes add a good splash of balsamic vinegar or a sprinkle of brown sugar, plus enough water or other liquid (orange juice is nice) to just cover the bottom of the baking dish. I cover the dish tightly with foil and roast, stirring occasionally, until the beets are tender, about an hour depending on the size of the pieces and the oven temperature (anywhere from 350-450°F depending on what else I'm cooking). I remove the foil and finish them uncovered to cook off any liquid and allow them to caramelize a bit. Wedges are lovely as a side dish on their own or mixed in with other vegetables. Diced beets make a for a nice garnish, tumbled over a crescent of roasted squash or a raft of green beans.

Sliced beets are quicker to roast and are delicious straight up or in this beautiful salad. You'll feel like a real artist mixing pigments as you create the salad. When you toss the red cabbage, onion and beets with the dressing, the acids in the vinaigrette react with the flavin in the cabbage to turn it a bright red-pink. Add some green arugula and stark white cheese for contrast, and you've got a real work of art to behold and share.

Ruby Salad
Serves 6 to 8.
Adapted from Fine Cooking magazine.
This is a vibrant starter or side and the perfect way to add bold colour and tastes to an autumn dinner.

For the beets: 
5 or 6 medium-small beets, peeled and sliced 1/4" to 1/2" thick
1 tablespoon olive oil
coarse kosher salt and freshly ground black pepper

For the vinaigrette: 
1 tablespoon dijon mustard
2 tablespoons red wine vinegar
2 tablespoons lemon juice
coarse kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil

For the salad: 
4 cups thinly sliced red cabbage (from 1/2 large head)
1 medium red onion, halved and thinly sliced
2 to 3 cups baby arugula
crumbled goat cheese
toasted walnuts (optional)

Roast the beets: 
Preheat oven to 400°F. Line a large rimmed baking sheet (or two medium) with parchment paper.

Toss the beets, olive oil and a pinch each of salt and pepper to coat. Distribute the beets in a single layer, not touching, on the prepared baking sheets. Roast for 15 minutes, flip the beets over and return to the oven. Continue roasting until tender, about 10-15 minutes longer depending on the thickness of the slices. Let cool on a rack until moderately warm or room temperature. The beets can be roasted a day ahead and refrigerated but bring to room temperature or heat lightly before adding to the salad.

Make the vinaigrette:
Whisk together the mustard, vinegar, lemon juice, 1/4 teaspoon salt, and a few grinds of pepper. Slowly whisk in the oil.

Make the salad:
Combine the cabbage and onion in a large bowl and set aside. Up to an hour before serving, add the beet wedges to the cabbage and onions and about half of the vinaigrette. Toss gently and admire the colour.

Just before serving, you can toss the arugula with a small amount of dressing -- just enough to give the greens a bit of gloss -- or leave the arugula undressed. Taste the ruby salad and add more vinaigrette or salt if needed.

To serve: 
Mound the ruby salad on plates and surround with some arugula leaves (alternatively, you can distribute dressed arugula on the plates first and top with the ruby salad). Finish by sprinkling crumbled goat cheese and walnuts, if using, over top. Serve immediately.

Double Chocolate Cherry Cookies

Fern Glen Inn • www.ferngleninn.blogspot.com

There are few true emergencies on a sunny Thursday afternoon, but when I posted a photo of these cookies on our facebook page, I created one. These chewy, crackled gems caught the attention of some friends and guests who deserve to indulge in this chocolatey goodness. Double Chocolate Cherry Cookies recipe needed stat! So here it is...

Double Chocolate Cherry Cookies

Makes about 18 cookies 

These moist, chewy cookies get their "double chocolate" moniker from the cocoa powder and the chocolate chips, but you could make these "triple" by replacing half the regular chocolate chips with white chocolate chips. You can omit the dried cherries or replace them with nuts, but they add a bright note and extra chewiness. 

• 1 cup unbleached all-purpose flour 
• 1/4 teaspoon baking soda 
• scant 1/4 teaspoon salt 
• 1/4 cup (2 oz) unsalted butter, melted 
• 1/2 cup granulated sugar 
• 1/2 cup light brown sugar 
• 1/3 cup plain natural yogurt 
• 1 teaspoon vanilla extract 
• 1/2 cup unsweetened cocoa powder 
• 1/3 cup chocolate chips 
• 1/4 cup chopped dried cherries 

Preheat the oven to 350°F. Line cookie sheets with parchment paper or a silicone baking mat. 

In a small bowl, whisk together the flour, baking soda, and salt.

In a large bowl, whisk together the melted butter, sugars, yogurt and vanilla extract. Sift the cocoa powder over top and whisk until smooth. Add the flour mixture and stir to just combine. Stir in the chocolate chips and cherries.

Drop the dough in mounds, a scant 2 tablespoons for each cookie, onto the prepared cookie sheets, spacing 2" apart. Bake for 9 to 11 minutes, or until the tops of the cookies are dry and slightly cracked. Let the cookies cool the sheets for 10 minutes then transfer them to the rack to cool completely. Repeat with remaining dough.

Serve warm or at room temperature. Store cookies in an airtight container at room temperature for up to 3 days. Freeze for longer storage. If they last that long.

Chunky Monkey Vegan Cookies

 Fern Glen Inn • www.ferngleninn.blogspot.com

I have two different sets of vegan guests coming this weekend and wanted to bake something that could double as a little welcome treat in their rooms but also serve as a baked good on the sideboard at breakfast (in place of the banana bread the omnivores will get).

I browsed a few dozen vegan cookie recipes for inspiration and came up with an end result that I just have to share. They are that good, if I do say so myself. And, no, you don't have to be vegan or have an egg allergy or lactose intolerance to enjoy these babies.

I call them Chunky Monkey cookies because they're chock full of banana, peanut butter, peanuts and dark chocolate chunks. I'll be making them again the next time I have an over-ripe banana.

Chunky Monkey Vegan Cookies

• 1 tablespoon ground flax seed
• 3 tablespoons warm water
• 1 medium very ripe banana, mashed
• 1/3 cup natural peanut butter
• 3 tablespoons vegetable oil (add an extra tablespoon if your peanut butter is so thick it holds it's shape when scooped)
• 1/3 cup brown sugar
• 1/3 cup granulated sugar
• 1 teaspoon vanilla
• 1/2 cup unbleached all purpose flour
• 1/4 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups old fashioned rolled oats
• 2/3 cup chopped dark chocolate (use dairy-free if making vegan)
• 1/3 cup unsalted roasted peanuts

Preheat oven to 350°F. Line cookie sheets with silicone baking mats or parchment paper.

In a small bowl whisk together the ground flax seed with warm water and set aside for at least 20 minutes. It will become somewhat thick and viscous and acts as a replacement for an egg.

In a large mixing bowl, whisk together the mashed banana, peanut butter and vegetable oil until smooth. Whisk in the sugars, vanilla, and the flax seed mixture.

Sift the flours, baking soda and salt over top and stir until almost combined. Add the rolled oats, chocolate and peanuts and stir until no dry bits remain. Dough will be very thick.

Shape about 2 to 3 tablespoons of dough into a ball (a bit smaller than a ping pong ball). Set on prepared cookie sheet and flatten slightly. Repeat, leaving an inch of space between cookies.

If dough is sticky: wet your hands with cold water and shake off excess before handling dough. The extra moisture won't hurt the cookies. Repeat when your hands get sticky again.

Bake until toasted and dry on the top and golden around the edges, about 11 minutes. Cool for 5 minutes on cookie sheet then transfer to a rack to finish cooling. Serve warm or at room temperature. Cool completely before storing in an air-tight container for up to three days or freeze for longer storage.

Makes about 18 cookies.

Butternut Cranberry Waffles with Cranberry Maple Syrup

Last fall, I was asked by Savour Muskoka (an organization promoting food producers and artisans in the area) to contribute a recipe to be included in a calendar. The recipe was to highlight locally-grown products and ideally it would be suitable for making throughout the year and not just during the short growing season.

Butternut squash, cranberries and maple syrup are all produced in Muskoka and they all have longevity beyond their harvest time. And they all taste absolutely delicious when combined in these hearty waffles!

Savour Muskoka hit some snags and never did print those calendars, but this is a recipe worth sharing at any time of year.

Butternut Cranberry Waffles

We love butternut squash for the sweet, mild, nutty taste but any winter squash (or canned pumpkin) can be substituted.

Winter squash—such as butternut, hubbard, and kabocha—are harvested in the fall before the first hard frost. They can be stored in a cold cellar or other cool, dry place for many months and the prepared puree can be frozen in pre-measured portions for easy convenience. Fresh cranberries freeze beautifully (do nothing to them but toss them in a ziptop freezer bag). This allows us to enjoy our local produce long after the growing season has ended.

Makes 4 servings

• 1 cup unbleached all purpose flour 
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• 1/4 teaspoon salt 
• 1/4 teaspoon ground cinnamon 
• 1/4 teaspoon ground ginger 
• 14 teaspoon ground nutmeg 
• 1 cup butternut squash puree* 
• 2 eggs 
• 1 tablespoon sunflower or vegetable oil 
• 1/3 cup pure maple syrup 
• 1 cup buttermilk (or plain milk soured with a splash of lemon juice) 
• 1 teaspoon vanilla extract 
• 1/2 cup dried sweetened cranberries 

In a large mixing bowl, whisk together flours, baking powder, baking soda, salt, and spices.

In a medium bowl, whisk together the butternut squash puree, eggs, oil, maple syrup, buttermilk and vanilla.

Add the wet ingredients to the dry and stir until just combined. Don't over mix (a few lumps are okay). Let the batter rest for 20 minutes.

While the batter is resting, soak the dried cranberries in hot water for 10 minutes to plump up. Drain in a mesh sieve. Stir the drained cranberries into the batter.

Cook the waffles in a preheated, greased waffled iron according to manufacturer's instructions.

Serve waffles hot, topped with Cranberry Maple Syrup, toasted pecans and a dusting of icing sugar. Enjoy!

* To make butternut squash puree: Carefully cut squash in half lengthwise. Scrape out and discard seeds and strings (or bake seeds until toasted and eat as a snack!). Place squash halves cut side down in a baking dish. Add 1/2" water to the dish. Bake in a hot oven until tender throughout, about 45 minutes to 1 hour. Peel away and discard skin. Mash squash in a bowl with a potato masher (or whiz in a food processor) until smooth and lump-free. Butternut puree can be used in the waffle recipe above, added to soup, mashed with yellow or sweet potatoes, or baked in a casserole. Unused puree can be frozen, well-wrapped, for up to two months.

Cranberry Maple Syrup

• 1 cup cranberries, fresh or frozen 
• 1 cup pure maple syrup 

In a sauce pan over medium high heat, bring cranberries and maple syrup to boil. Reduce to a simmer and cook, uncovered, stirring occasionally, until the cranberries start to burst. Serve warm.

Maple Braised Fennel

Fern Glen Inn • www.ferngleninn.blogspot.com

March is maple syrup month. Usually, anyway. It's the transition time from winter to spring—when the nights are cold but the days are warm and sunny—that makes the sap run in the maple trees, sweet and clear and abundant. Usually. This March has been different.

For the past couple of weeks we've had record warm days with temperatures reaching above 20°C and night time lows staying above the freezing mark. This has curtailed the sugar bush operators around here but hopefully the early start they got to the season will make up for it. Plus, if we get a return to "normal" temperatures we could see the sap flowing again before the sugar shacks are closed up for the year.

In the meantime we've been enjoying this early taste of summer and the fact that the first day of Spring (on the calendar) actually felt like Spring! I think that's a first in the seven years we've been here. We've got some of the deck furniture out, the snow has cleared away and the grass is already turning green and it isn't even April yet!

But I haven't forgotten we're in the north and this preview of what's to come is just that: a preview. The cool evenings still call for comfort food and a cozy (if smaller) fire. I'm still cooking with winter vegetables at this time of year but I can't resist injecting a spring twist to the flavours. Maple Braised Fennel is the perfect side dish to bridge the transition of the seasons.

I'll warn you, it's not a very pretty dish. It's fitting, though, considering March is not a very pretty month. Both the dish and the month are rather muted in colour and messy in appearance but they offer other charms if you take the time to savour them.

Maple partners beautifully with the earthy, herbal notes of fennel. The cooking method—a blend of braising and roasting—mellows out the licorice flavour that fennel (also called anise) is known for. If you don't like fennel because the licorice taste is overwhelming when the bulb is used raw or blanched (often in salads), don't rule out this recipe. The vegetable takes on a completely different  character when cooked like this. You may just surprise yourself and discover a new favourite spring side dish.

Maple Braised Fennel
Serves 4

• 2 fennel bulbs
• 2 shallots
• 3 tablespoons maple syrup, plus more for drizzling
• 1 tablespoon apple cider vinegar
• 2 tablespoons olive oil
• coarse kosher salt
• cracked black pepper
• 4 sprigs fresh thyme or a pinch of dried thyme leaves

Preheat oven to 425°F.

Cut off and discard stalks from fennel. If the outer layer of bulb is tough, remove and discard it or use a vegetable peeler to pare off the dry/discoloured parts. Trim a slice off the root end just to freshen it. Cut each bulb lengthwise into eight wedges.

Peel and trim the shallots. Cut each lengthwise into six wedges. Put the fennel and shallot wedges into a 9"x13" lightly oiled baking dish.

In a small bowl, whisk together the maple syrup, vinegar, olive oil, a good pinch of salt and a few grinds of pepper. If using dried thyme leaves, stir those in, too.

Pour the maple mixture over the fennel and shallots and stir to coat. Distribute the vegetables evenly in the baking dish. Tuck in the thyme sprigs if using. Cover tightly with foil and bake for 25 minutes.

Uncover and give it a stir. Continue roasting, uncovered, until fennel is fork-tender and caramelized around the edges, about another 25-30 minutes, stirring once or twice. Drizzle with a small spoonful of maple syrup for the last 5-10 minutes if desired to encourage browning and bring the maple flavour forward.

Serve hot or warm alongside roasted or grilled lamb, pork or chicken; or serve at room temperature as part of an antipasto plate.

Enjoy!

Mocha Porter Chocolate Cake

Fern Glen Inn • www.fernglenin.blogspot.com

There's a lot of baking going on at this time of year, much of it involving fancy cookies and fiddly concoctions. Don't get me wrong -- I love the jumble of flavours, colours and textures on a platter of christmas cookies (and will happily eat my way through all of them!). But sometimes the only way for a dessert to stand out among all that finery is to pare it down, way down.

Enter the Mocha Porter Chocolate Cake. It's ultra simple, dark, elegant, with an unexpected yet subtle flavour profile. The secret ingredient here is a generous addition of Mocha Porter beer in the batter. The resulting cake is moist, rich, and not too sweet.

On it's own, served with just a dollop of lightly-sweetened whipped cream, it is the perfect foil to the wild array of sweets filling tins and trays everywhere you go. Think of it as a sophisticated black dress among colourful frocks. Both are beautiful, but in different ways.

Similarly, a unique and finely-crafted bottle of specialty beer makes for a welcome change of pace amid the wine, spirits and eggnog abundant at so many holiday parties.

I like to sip a glass of Mocha Porter along with a slice to bring out the complex notes of the beer within the cake. The taste becomes more pronounced on the second day after the flavours have had a chance to meld and develop. If you try this recipe, let me know what you think!

Mocha Porter Chocolate Cake
This cake is wonderfully moist and rich enough to stand on it's own with little embellishment but it will also 'play nice' with other flavours and textures. It has a fine crumb, slices beautifully and is excellent in layer cakes. The Mocha Porter adds a subtle depth of flavour that becomes more intriguing after a day or two.

• 1 2/3 cups unbleached all purpose flour; plus more for the pan
• 3/4 cup (lightly packed) unsweetened natural cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• 5 oz. (1/2 cup plus 2 Tbs) soft unsalted butter at room temperature, plus more for the pan
• 1 2/3 cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 1/2 cups Mocha Porter beer*, at room temperature

Preheat the oven to 350°F. Generously butter a 9" round baking pan. Line the bottom with parchment and butter the parchment. Flour the bottom of the pan; tap out any excess flour.

In a medium bowl, sift together the flour, cocoa powder, baking soda, and baking powder.

In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar until light and fluffy, about 3 minutes. Blend in the eggs one at a time, scraping down the sides of the bowl and the paddle as needed. Mix in the vanilla and salt.  With the mixer on low, add the flour mixture alternately with the Mocha Porter beer, starting and ending with the flour mixture. Mix on low speed until the mixture is smooth and mostly free of lumps.

Scrape the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a skewer inserted in the center comes out with only moist crumbs clinging to it, 40 to 45 minutes. Let the pan cool on a rack for 30 minutes. Carefully run a knife around the inside edge of the pan, invert the cake onto a flat plate. Remove the pan and parchment paper, then invert again onto the rack.

Serving and Storing

You can serve the cake the same day you make it, either slightly warm or room temperature, but you can serve it with pride for up to three days if you want to make it ahead. Cover and store at room temperature during moderate weather, or in the fridge if your kitchen is warm. I love a plain piece of this cake straight from the fridge for an afternoon snack. It also freezes well, double-wrapped in plastic and foil.

Dress it as simple or fancy as you like. 

For a simple yet pretty presentation, lay a paper doily directly on the surface of the cake. Spoon some icing sugar into a small mesh sieve and dust it liberally and evenly over top. Carefully lift off the doily and you'll be left with a lovely, lacy pattern. Serve generous slices with a dollop of lightly sweetened whipped cream or scoop of softened icecream.

If you have the time and inclination to go fancy, knock yourself out; this cake will work beautifully with you. Pour a sleek, glossy chocolate glaze over top. Or slice the completely-cooled cake in half (or even into thirds) then sandwich the layers with ganache, mousse, cherry filling, whipped cream or buttercream frosting. Ice the whole cake or just the top. Garnish with chocolate curls, fresh raspberries, chopped hazelnuts, or chocolate coated espresso beans. The sky's the limit!

*Mocha Porter and alternative ingredients
I love using the Mocha Porter from Lake of Bays Brewing Company in this recipe. It has pronounced coffee notes and just a hint of chocolate, perfectly complementing the cocoa in the cake batter. Another excellent choice would be the Double Chocolate Cranberry Stout from Muskoka Cottage Brewery (then I'd serve it with a cranberry coulis). Both are seasonal, locally-crafted in Muskoka and available in many LCBO and Beer Stores throughout Ontario. 

If you can't find these, search out a porter or stout with notes of coffee, chocolate or vanilla. Alternatively, you can also use strong brewed coffee spiked with a splash of mocha liqueur or brandy.

Serves 10-12

Cornmeal Drop Biscuits, the Souper Sidekick

Fern Glen Inn • www.ferngleninn.blogspot.com

At this time of year, with the days getting shorter and cooler, a big pot of hot and hearty soup is the superhero of supper. And what does every superhero need? Why, a sidekick, of course! That's where biscuits come in.

Like every upstanding citizen knows, a good sidekick should support the superhero, with complementing -- not competing -- strengths. It should contribute essentially to the victory, but not take all the glory. It is content to be simple and steadfast, leaving the complexities and flashiness to the superhero. A sidekick can stand on it's own in a pinch, but it really shines when working as part of a team. Does this have you thinking of Robin, Tonto and Cornmeal Drop Biscuits? It should!

Biscuits have all the characteristics of a great sidekick. They're unassuming and rather plain-looking, but hot and fresh from the oven, they're the perfect partner just about any type of soup or stew you can conjure up. And drop biscuits are super-easy and quick to whip together. Unlike flaky biscuits, they don't have to be rolled or patted out. No cutting into neat pucks or squares. Just drop the dough by spoonfuls onto a baking sheet and pop them in the oven. They'll be golden and ready to eat by the time the soup comes to a simmer.

I like the cornmeal in these biscuits for the added crunch and interesting texture. You can also dress these up for more of a staring role by adding all sorts of extras. Try stirring any of these into the bowl after you've cut in the butter but before adding the wet ingredients:

• sliced green onion
• snipped chives
• diced ham
• diced or shredded sharp cheese (cheddar, gruyere, emmental are good)
• crumbled feta or goat cheese
• chopped sundried tomatoes
• roasted red peppers or jalapenos
• hardy herbs (thyme, rosemary, sage)
• toasted walnuts
• whatever super accessories will work well with the flavours in your soup

Partner these biscuits with a stellar soup and you'll have a victory at the supper table!

Cornmeal Drop Biscuits

Makes 10-12 biscuits.

These are best served hot or warm, fresh from the oven, but can be reheated in a microwave or crumbled into a bowl of soup the next day.

• 1 1/2 cups all purpose flour
• 1 cup cornmeal
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 1/2 cup (4 ounces) cold butter, cut into dice
• 1 cup heavy cream, table cream or buttermilk*, plus more if needed

Preheat oven to 375°F.

In a large bowl, whisk together the dry ingredients. Cut in the butter with a pastry cutter or two knives; or rub together with your fingers.

Mixture should look like coarse meal with some pea-sized pieces of butter. Add any extras (herbs, cheese, etc).

Make a well in the centre and pour in one cup of cream (or buttermilk, if using). Stir with a spoon until just combined and no dry flour remains. Add more cream, 1 tablespoon at a time, if needed to fully moisten the dough.

Drop by large spoonfuls onto ungreased baking sheet. Bake until golden brown and cooked through, about 20 minutes. Serve within half an hour.

* For the richest, most tender biscuits, use heavy cream and don't think about the fat content -- let a hearty, tomato-based bean-and-vegetable soup be the virtuous partner in this duo! 

But if you can't do that with a clear conscious, use a lighter cream (table cream or half'n'half).

Buttermilk is an excellent low-fat alternative. The biscuits won't be quite as tender but they'll have great flavour.