Gingerbread Cake - Epicure Selections & a Giveaway

Some of you had asked me what will be my dessert for Thanksgiving. This year it will be a Gingerbread cake. I love spices and this cake has five different one that was sent to me by Epicure Selections.

Smelling spices reminds me of my home when I was growing up. In the Fall we could smell cinnamon all over the house as my mom would prepare apple pies, apple crisps & apple compote. In the winter the house would be filled with allspice & cloves when she was cooking tourtière.

This gingerbread cake is moist with buttermilk & molasses. I usually prepare a cream cheese icing for this cake. Some people prefer to only dust it with powdered sugar.



For the Giveaway:

I have some good news for you; one lucky reader from Canada will receive a Canadian Maple Brining Kit on time for Thanksgiving and a box full of great products from Epicure Selections valued at more than $100.00.

-Canadian Maple Brining Collection that includes: Mulling Spices, Black Pepper, Maple Spice Dip Mix, Turkey Rub and Brining Bags
-Pumpkin Spices
-Nacho Cheese Dip
-Spinach Dip
-Pinot Noir Wine Jelly
-Cheese Potato Topper
-Dip Baker

Rules:

1- Please leave a comment below and let me know what is your favourite Thanksgiving Dinner menu.
2- Only one entry per person.
3- Anyone can comment but the contest is open to Canadians only.
4- Draw will be on Sunday October 4th at 9 p.m. E.T.
5- The winner will be announced on Monday October 5th.

Recipe:

Gingerbread Cake:

2 1/4 cups sifted all-purpose unbleached flour (11 1/4 ounces), plus more for dusting pan
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 teaspoon Dutch-processed cocoa powder
8 tablespoons unsalted butter , melted, then cooled to room temperature
3/4 cup mild molasses
3/4 cup granulated sugar (5 1/4 ounces)
1 large egg
1/2 cup buttermilk
1/2 cup milk

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease bottom and sides of 11 by 7-inch baking pan; dust with flour, tapping out any excess.

2. Whisk together flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspice, and cocoa in medium bowl.

3. Beat butter, molasses, and sugar in large bowl with electric mixer on medium speed until combined. Beat in egg until incorporated. Gradually add buttermilk and milk until combined.

4. Add dry ingredients to liquid; beat on medium speed until batter is smooth, about 1 minute, scraping down sides of bowl with rubber spatula as needed. Do not overmix. If using fresh ginger, batter will be lumpy. Scrape batter into prepared pan.

5. Bake until top springs back when lightly touched, and edges have pulled away from the pan sides, about 40 minutes. Set pan on wire cake rack and let cool for at least 10 minutes. Serve warm, or at room temperature. (Gingerbread can be wrapped in plastic, then foil, and refrigerated up to 5 days.)

7. Set pan on wire cake rack and let cool 5 to 10 minutes. Serve hot, warm, or at room temperature. (Gingerbread can be wrapped in plastic wrap, then foil, and refrigeratored up to 5 days.)



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A Tavola Cookbook

I received A Tavola cookbook from DK Publishing for reviewing. Many Thanks! This Publisher as teamed up with Blogger Aid Changing the World of Famine. This is a dedicated group of food bloggers that will make their mark on global hunger and kitchens around the world when they release “The BloggerAid Cookbook." The proceeds from the sale of this cookbook will benefit Friends of World Food Program. I am excited to be part of such a wonderful group and if you would like to join please visit the BloggerAid website.

A Tavola is an Italian Cookbook from the Culinary Institute of America Dining Series. It captured my attention with the many beautiful photographs not only of food but also of people and places. I read cookbooks like novels so being able to feel that I am in Italy it’s like I am on a culinary adventure. A real feast for the eyes.

This book is written by Gianni Scappin and Vincenzo Lauria. They come from different regions and they share their favourite recipes. Italians have access to mountain fields or garden plots and they create delicious and flavorful recipes. Fresh cheeses, vegetables, oil, seafood, wine comes to mind when I think of Italy. In this cookbook you will find lots of recipes using these simple, fresh ingredients. Mouth-watering recipes like Caramelized Pear with Parmigiano-Reggiano Wedges and Balsamic Vinegar, Market Fish with Escarole and Yellow Potatoes, Laganica Ragu with Fresh Fennel. There is five chapters in the cookbook: Small Dishes and Soups; Pizzas and Breads; Polenta, rice and Pasta; Main Dishes and Accompaniments; Digestives, Liqueurs and Desserts. Most recipes have a picture and the instructions are user-friendly making it easy to create an Italian Feast at home. If you love authentic Italian cuisine this cookbook is for you.

Bruschetta with Three Different Toppings

The best way to enjoy this piece of bread is as simple as this: choose an appropriate bread, grill it at just the moment you are ready to enjoy it, leave the inside soft and the outside not too hard. Good olive oil is a must; after that, it’s whatever your heart tells you. Here are some ideas: chicken liver, grilled beef, cauliflower, broccoli, kale (I recommend Lacinato), roasted beets with goat cheese, chickpeas with olive paste, beans with grape tomato and a hint of truffle oil, meat of any kind (especially if it has been braised and then pulled, or grilled and thinly sliced), escarole, lentils, eggplant, peppers, zucchini, and any kind of seafood from grilled to braised. I made this recipe easy to put together, without the hassle of cooking your own legumes or making your own olive purée. Organic canned chickpeas work great, just drain and rinse them. For the mushrooms, porcinis, chanterelles, or morels are my favored choices, but, of course, you can just see what the market has to offer for the money you have in your pocket.

Serves 4-6

Broccoli rabe topping
1 lb broccoli rabe
¼ cup extra-virgin olive oil
3 garlic cloves, crushed
¼ tsp hot pepper flakes, as needed
Salt and freshly ground black pepper, as needed
¼ cup dry red wine

Mushroom-asparagus topping
1 shallot, minced
2 tbsp extra-virgin olive oil
2 tsp chopped parsley
1½ cups sliced mushrooms
¼ cup white wine
1 lb white or green asparagus, peeled and blanched
2 hard boiled eggs, chopped
1 tsp chopped tarragon
1 tbsp lemon juice

Chickpea topping
1½ cups chickpeas, cooked, unsalted, drained
1 tbsp prepared black olive purée (tapenade)
Salt and freshly ground black pepper, as needed
12 bread slices, preferably unsalted

ciabatta
½ cup extra-virgin olive oil
1 garlic clove, halved

Garnishes
Extra-virgin olive oil, as needed for topping bruschetta
¼ cup grated Parmigiano-Reggiano (for broccoli rabe topping)
3 oz fresh goat cheese, crumbled (for chickpea topping)

1. For the broccoli rabe topping: Rinse the broccoli rabe well, remove the hard stems, and cut into pieces small enough to fit on top of the bread slices. Heat the olive oil with the garlic and hot pepper flakes in a skillet over medium heat. Once the garlic starts getting a little bit of color, about 2 minutes, add the broccoli rabe, season with salt and pepper, and toss to coat evenly with the oil. Cook for 2 to 3 minutes, stirring frequently. Add the wine and finish cooking until soft, about 5 to 6 minutes more.

2. For the chickpea topping: Drain the chickpeas well and rinse in cool water if using canned beans. Toss them with the olive purée, salt, and pepper, and set aside. Garnish with goat cheese just before serving.

3. For the mushroom-asparagus topping: Preheat a grill to medium-high or the oven to 450°F. Heat the shallot with half of the oil in a sauté pan over high heat for 3 to 4 minutes. Add the parsley and mushrooms and cook for 1 minute. Add the wine and finish cooking the mushrooms until they are tender and flavorful, about 5 minutes. Place in a bowl and set aside.

4. Blanch the asparagus spears in a large pot of boiling salted water. Cut off the hard stems and then grill or roast them in the oven for 2 to 3 minutes until they are lightly browned. Slice them on a diagonal about ½ inch long and toss them with the mushrooms. Mix in half of the hard boiled eggs, the tarragon, lemon juice, and the rest of the oil. (Reserve the rest of the eggs to top the bruschetta just before serving.)

5. To complete the dish: Once the three toppings are ready, begin to get the bread ready. Brush the slices lightly with olive oil. Grill or broil the slices until golden on both sides but still soft on the inside. While they are still very hot, rub the garlic clove on each slice and set on a plate. Top each slice with the fillings and then add a garnish: For the broccoli rabe, sprinkle some Parmigiano-Reggiano cheese on top before serving. For the chickpeas, crumble some of the goat cheese on top. For the mushroom-asparagus, top with the remaining chopped egg. Enjoy.

Recipe Note
Broccoli rabe has a great, bitter flavor, which I like but you may not. To reduce the bitterness of the broccoli rabe, you may wish to blanch it first in a large pot of boiling salted water. Blanch for about 2 minutes, then
drain, rinse in cool water, and squeeze to get rid of the excess water.

Vin Cotto
Vin cotto (cooked wine), mosto cotto (cooked must), and saba are all sweet vinegars that are used as sweeteners and condiments. They are made by cooking down the grape must left over from making red wine (winemakers refer to this sediment as the “lees”). These vinegars are sweeter than balsamic vinegar, but are used in much the same way.

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Canadian Maple Brined Chicken & Giveaway - Epicure Selections

Special Thanks to Aran from Cannelle et Vanille for the great tips on photographing in low light condition. Please visit her blog and you will be inspired by her creations.

We are all getting ready for Thanksgiving in Canada. Only three weeks to go. In Canada Thanksgiving is a Monday so people either celebrate the Saturday, the Sunday, Monday or the three days. It’s the time of the year to be with family and friends. This year we are still living on the Island and my family lives thousands of miles away. We will celebrate without them. I’m a bit sad about it. We love to see each other in my family. We always have a great time. I have two sisters and one brother and we don’t see them as much as we would like. When we meet we always plan food ahead of time. It plays a big role in our family reunion. One rule is that everything has to be homemade. Also because we are French we love great wines. After a great meal and wine you may find us all singing, dancing, doing crazy things and having a great time. Since we all live apart we usually see each other over two days and the next morning we have a big brunch. Those mornings we talk about the night we had and watch the pictures and videos we took the night before. We cherish those special moments in our lives and they are our most precious memories.

Couple weeks ago I received a big box of products from Epicure Selections. Some of you might not know that this is a Canadian Company that sells through direct sales. They offer the finest quality food products. They sent me a Canadian Maple Brining kit. Perfect timing for Thanksgiving. I like to try a recipe at least once before we have guests for Dinner. So I did prepare a chicken using the brining kit. Brining makes cooked meat moister. It will prevent your meat from drying out. It will also carry a great flavor into the meat. What I love about the kit is that it comes with everything you need to brine the Turkey. In the Canadian Maple Brined Turkey kit you get Mulling Spices, Black Pepper, Maple Spice Fruit Dip Mix, Turkey Rub and bags. All you have to do is add water, salt, brown sugar and brine the Turkey for a couple of days. If you have always been afraid to cook a Turkey you should try this kit and your family will be delighted with the results. That brined chicken was outstanding. I’m still licking my fingers.

Giveaway:
I have some good news for you; one lucky reader from Canada will receive the Canadian Maple Brining Kit on time for Thanksgiving and a box full of great products from Epicure Selections valued at more than $100.00.

-Canadian Maple Brining Collection that includes: Mulling Spices, Black Pepper, Maple Spice Dip Mix, Turkey Rub and Brining Bags
-Pumpkin Spices
-Nacho Cheese Dip
-Spinach Dip
-Pinot Noir Wine Jelly
-Cheese Potato Topper
-Dip Baker





1- Please leave a comment below and let me know what is your favourite Thanksgiving Dinner menu.
2- Only one entry per person.
3- Anyone can comment but the contest is open to Canadians only.
4- Draw will be on Sunday October 4th at 9 p.m.
5- The winner will be announced on Monday October 5th.

If you don’t want to miss any upcoming giveaways subscribe to my blog and follow me on Twitter.

Canadian Maple Brined Turkey

1 cup (250 ml) Kosher salt
1/2 cup (125 ml) brown sugar
16 cups (4 L) water
2 Tbsp (30 ml) VE Mulling Spices
1 Tbsp (15 ml) whole VE Black Pepper
2 Tbsp (30 ml) VE Maple Spice Fruit Dip Mix
2 whole apples, cut into quarters
16 cups (4 L) ice water
14 -16 lb (6.3-7.2 kg)Turkey

Combine first 7 ingredients in a saucpan and simmer over medium-high heat. Stir occasionally until salt and sugar have dissolved.

Bring to a boil. Remove from heat and cool to room temperature, then refrigerate until ready to use.

When ready to brine turkey, stir ice water into prepared brine to make sure it is completely cold before pouring the brine into the bag. Place the Turkey into the bag. Pour the cold brine and add enough water to cover the Turkey. Place in refrigerator and brine Turkey for 2 days.

Cooking the Turkey:

Preheat oven to 350F.

Rinse the Turkey and pat dry with paper towel.

Stuffing a turkey should be done immediately before roasting. To ensure even cooking, spoon stuffing lightly into turkey – never pack. Stuffing can be baked separately from turkey; simply spoon into a lightly buttered casserole dish
and bake.

fter stuffing, return legs to tucked position and secure with kitchen twine. Tuck wings underneath and place, breast-side up, in VE Chef Eclipse Coated Roasting Pan. Lightly spray with olive oil and season skin with VE Turkey Rub.
Coarsely grind VE Sea Salt overtop.

Place in pre-heated 350° F (175° C) oven and cook 15-20 minutes per pound (or per 500 g). Begin checking for doneness 1 hour before recommended cooking time. If turkey breasts are browning too quickly, lightly cover with foil. Insert Instant-Read Pocket Thermometer into inner thigh, just above (but not touching) the bone. Turkey is cooked when inner temperature registers 180° F (82° C) stuffed, or 170° F (77° C) unstuffed.

Remove turkey from oven. Remove stuffing. Loosely cover with foil and let stand for 15 minutes to keep meat tender and make carving easier.

Enjoy your perfect holiday turkey with family and friends!

Adapter from Epicure Selections





Tips: You may halve or double the brine. The important thing is to prepare enough to cover the turkey entirely. Allow enough preparation time to ensure the turkey is fully thawed and the brine is cold before using. For a more pronounced maple flavour and a touch of sweetness, add up to 3 Tbsp (45 ml) maple syrup to oil and VE Turkey Rub when seasoning turkey prior to roasting. If you prefer turkey without skin, spread VE Turkey Rub underneath skin before cooking for maximum flavour without all the fat.



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Maple-Roasted Root Vegetables - Epicure Selections

If you are like me and try to cook by the seasons you will find a bounty of fresh vegetables at the market these days. At this time of the year we are talking about carrots, onions, parsnips, turnips, potatoes and many more. One of my favourite ways of cooking those vegetables is roasting them. It’s such a healthy way to introduce them to your family. Even picky eaters will like the sweet flavour of those vegetables. Since I received some great products that are high-quality from Epicure Selections, I am finding myself cooking a lot with them. I love experimenting and trying new recipes. One recipe that caught my attention was the Maple-Roasted Root Vegetables. Since I was making a vegetarian Sheppard Pie for Dinner this was the perfect side. In less than 10 minutes my vegetables were in the oven. The recipe calls for Epicure Selections Maple Spice Fruit Dip Mix. Once I opened the jar I smelled the dip mix and tasted it. Oh my, what a great smell. A quick look at the ingredients and I found out that there was Crystallized Maple Syrup in it. Right away I was excited. Never seen that mix before and did a quick search on their website and found many recipes that I can cook and bake using this mix. Recipes like Maple Bacon Braised Kale, Maple Spice Glazed Ham, Peaches in a Glass of Wine, Saucy Maple Blueberry Cake and Canadian Maple Brined Turkey.

Since Thanksgiving is coming soon for us Canadians, I am going to cook the Canadian Maple Brined Turkey. I will talk about it soon and I got some exciting news to share with you: Epicure Selections will be sending a beautiful package of their wonderful products to one of my readers from Canada. To make sure you don’t miss my updates and the contest you can subscribe to my blog and follow me on Twitter.



In the meantime here is the delicious recipe for:

Maple-Roasted Root Vegetables

4 medium carrots, peeled and cut into sticks
3 large parsnips, peeled and cut into sticks
1 small turnip, peeled and cut into sticks
1 large sweet potato, cut into sticks or wedges
2 large onions, cut into wedges
1/4 cup (60 ml) vegetable oil
2 Tbsp (30 ml) maple syrup
2 tsp (10 ml) VE Maple Spice Fruit Dip Mix
VE Sea Salt , to taste
VE Black Pepper, to taste

Preheat oven to 350° F (175° C).

Toss vegetables with oil, maple syrup and VE Maple Spice Fruit Dip Mix. Season with VE Sea Salt and VE Black Pepper.

Place in a VE Chef™ Eclipse® Coated Roasting Pan or covered casserole dish and bake, covered, for 30 minutes.

Uncover and bake for an additional 30 minutes, or until vegetables are fork-tender.

Fruit Dip Mix in different flavors: Maple Spice, Summer Berry, Lemon Chiffon

Red Pepper Jelly: so good served with cheese and crackers for the perfect appetizer

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Crystallized Ginger Apple Crumble - Epicure Selections

Fall is my favorite season of the year. At the market we can buy the best apples at this time of the year. There is so much you can do with apples. A dessert that I bake, only in the fall, is apple crumble. Last week I was in Ottawa to move my son in his new apartment for university. When I got back home I had a great package, waiting for me, from Epicure Selections. In the box I found baking products like baking powder, vanilla beans, cinnamon sticks, almond extract, edible blossoms and many more. One of the products that caught my attention was Crystallized Ginger. I had never baked with crystallized ginger before and wanted to do a recipe right away. I searched on Epicure Selections for a recipe and found one for Crystallized Ginger Apple Crumble. Right away I knew that this would be on the menu for last night Dinner. First I tasted the Crystallized Ginger. It was so good I could not stop snacking on the ginger. I prepared my crumble, and for the spices used Epicure Selections Apple Pie Spice. When I opened the jar it smells so good. I added a bit more than what the recipe called for because I do like my crumbles with lot's of flavor. This crumble was so good that I will make this recipe from now on.

I am so impressed with the quality of the Epicure Selections products. I am so glad that we have a Canadian Company that we can be proud of. If you are from Canada and want to try their products go to their website: Epicure Selections. I hope you give them a try and that you shop for Canadian products.

Being a successful Canadian Company is one thing but I like to encourage Companies that gives back to the community. This Canadian Company created Epicure Foundation in 2007. It is a non-profit charitable organization dedicated to enhancing the lives of Canadians through education and poverty relief. It's good to know that they regularly make funding and in-kind donations to more than 50 charities nationwide.




Crystallized Ginger Apple Crumble

4 large baking apples, peeled, cored and sliced
1/4 cup (60 ml) VE Crystallized Ginger, roughly chopped
2 Tbsp (30 ml) sugar
1 tsp (5 ml) VE Apple Pie Spice
1/4 cup (60 ml) butter, divided
1/3 cup (80 ml) brown sugar
1/3 cup (80 ml) flour
1/3 cup (80 ml) rolled oats

Preheat oven to 350° F (175° C) and lightly butter an 8" square baking dish.

Layer sliced apples and VE Crystallized Ginger into prepared baking dish. Combine sugar with VE Apple Pie Spice and sprinkle over apples and VE Crystallized Ginger. Break up 1 Tbsp of butter and dot across the top.

Blend together remaining butter, brown sugar, flour and rolled oats. Spoon mixture over apples and ginger (a great kid activity!).

Bake in oven for approximately 40 minutes or until crumble topping is browned and apples tender.

Adapted from Epicure Selections



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Back to School - Peanut-Free Snacks

I just came back, last night, from a week in Ottawa, ON. My son is starting first-year university and I helped him move out. We had a beautiful week, weather was on our side. Now I have two kids that are living in Ottawa and one still at home.

Today is the first day of school for Mathieu. There is no cafeteria in his school so he needs to pack a nutritious lunch. Also when I shop for snacks I have to be conscious of the different allergies. Did you know that one out of every 150 children suffers from a nut or peanut allergy? Some schools in Canada are enforcing strict rules and parents need to know which products are peanut-free to send to school.

Thanks to Loblaws, Canada's largest grocery retailer, they are taking this issue seriously. We can now shop for snacks that are clearly identify with the nut free logo. There is 10 products to choose from. Out of the 10 products, six are freshly-baked. They are available in different varieties and kids and adults will find a variety that they like for their lunches.

Loblaws sent me a box to try their products and do a review for a group I belong to called: BloggerAid Changing the Face of Famine. Members of this group use their blogs as a platform for raising awareness about hunger in communities at home and abroad. Soon a cookbook will be released and profits of the sale will benefit Friends of the World Program. Please check out the website and you can join us, if you had not done it yet.

So far we tried the Banana cakes and a friend of my son really like that treat. My son really likes the Soft and Chewy Chocolate Chips Cookies and I like the Soft and Chewy Cranberry Oatmeal Cookies. They had a great buttery taste.

Other snacks that we received are: President's Choice Blue Menu Wheat Bran Bites, no name Low Fat Crispy Rice Squares, President's Choice Cereal Bars and President's Choice Granola Bars.

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