Saturday, March 18, 2017

Sourdough Cinnamon Bun & Celebrating the launch of a new Canadian cookbook FEAST + Giveaway

Yukon Sourdough Cinnamon BunsI recently attended the launch for "FEAST: Recipe and Stories from a Canadian Road Trip" in Edmonton at Audrey's Books. This cookbook is the culmination of stories and recipes gathered by authors Lindsay Anderson and Dana Vanveller's road trip back in the summer of 2013. For 5 months they road tripped across all 10 of our Canadian provinces including three territories in a small car. Throughout the cookbook, you get to to experience the beautiful mosaic that make up Canadian culture. They also wrote about the various stories of the Canadian people that they met, the places they visited and the meals that they shared.
FEAST cookbook
I had heard about the book launch from Valerie (A Canadian Foodie), who had been following the gals ever since they kickstarted their road trip and wrote about their adventure on their blog.

One of the stories that intrigued Dan and I was their Yukon trip where they visited the Braeburn Lodge and ate PLATE-SIZED cinnamon buns. In the book, they were inspired by the Yukon love for Sourdoughs and Cinnamon buns (both things that Dan and I love) and came up with the recipe for Yukon Sourdough Cinnamon Buns. Though the cinnamon bun portions in their cookbook are not plate sized, they were definitely delicious. This also gave me a chance to try cultivating my first wild yeast starter whom I have aptly named "Stuart". I have been given permission to share with you their Yukon Sourdough Cinnamon Bun Recipe so you can make this at home too! Read through to the end for a chance to win the cookbook!

Wild Yeast Starter in a mason jar with the name, Stuart, written in chalk.

Saturday, March 11, 2017

Amazingly Crispy Yet Gluten Free Rice Flour Waffles

gluten free flour waffles on the waffle iron

Breakfasts and brunch for me never seem quite complete until I have a crepe or waffle on my plate. So you can imagine how sad I felt when I learned that I had gluten sensitivities. Stacks of waffles with delicious toppings appeared to be far from my reach. I can confidently say that after many experiments of varying success, Dan and I now have an easy waffle recipe that is not only simple but more importantly tastes like a regular crispy Belgian waffle (crispy outside, fluffy inside). 

Our previous waffle recipe was a yeasted batter that involved folding batter into egg whites while this one has no yeast, no folding, and no flour but all the taste. The other thing about this particular gluten-free recipe is that it doesn't require any of the gums that are needed for gluten free recipes. Even though it has the word "glutinous" in it, glutinous rice flour is a made from grinding a type of sticky rice (pure rice, which contains no gluten). Glutinous rice flour can be found at most major grocery stores and definitely in most Asian grocery stores.
ingredients for the gluten free rice flour waffles
Ingredients for Gluten Free Rice Flour Waffles

Sunday, February 19, 2017

Gluten Free Buckwheat Crepes

We have always liked making crepes, but to make a gluten free version was more than just simply swapping out flour with buckwheat. It required quite a few experiments and the end result is a straight-forward recipe that requires only four ingredients. That's right FOUR! Unlike other gluten-free recipes that use xanthan or guar gum, this recipe is really simple in terms of ingredients and steps. The basic ingredients are just: Milk, Eggs, Buckwheat Flour, and Oil. That's it!

This recipe is based on a volumetric ratio instead of a weight-based ratio. That means you don't need to use a scale. Instead, just half an egg shell and a 1/4 measuring cup will do. See what we mean in the video that we created below:

Monday, February 13, 2017

ChocoVine Pot de Crème + Giveaway

I have a confession to make: I have a sweet tooth, not just any kind of sweet tooth but a chocolate one. Dan sometimes says I like to hoard varieties of chocolate from everywhere in all places of the house. If you're like me, and like to try pairing things, you've also found that red wine pairs very well with chocolate. So instead of trying to find a wine to pair with your favourite chocolate - what if the chocolate was already in your wine? In November 2016 during the Rocky Mountain Wine & Food Festival, I was introduced to ChocoVine. ChocoVine is produced in Holland and there are three different flavours available: ChocoVine Original (which is made from Dutch chocolate and red wine), ChocoVine Vanilla and ChocoVine Raspberry.

The Western Canadian distributors of ChocoVine recently asked me to make a recipe featuring their wine. This recipe for Chocolate Pot de Crème has the perfect combination of smooth chocolate and the nice finish of ChocoVine.

Saturday, February 11, 2017

Vitamix Blender Lemon Cream Pie (Gluten Free)

I have been meaning to write my recipe for this blender lemon cream pie for a while! After much testing, sampling, and testing some more I present to you this deliciously creamy yet simple to make gluten free lemon cream pie made in the Vitamix! Okay, so the gluten free pie crust isn't made in the Vitamix, but I did use it to blend up the gluten free oats into a fine flour. The beauty of the recipe is that you get a very creamy, lemony filling and you don't need a double-boiler at all.

To start, make the gluten free pie dough. After it is assembled, wrap up the dough in plastic wrap and refrigerate for approximately 1 hour. Just remember that this pie dough recipe makes a double batch so you can fridge or freeze the other half for another baking project. About 15 minutes before you are going to roll out the pie dough, take it out of the fridge and place on the counter top so it can come to room temperature. It is ready to use when you can push your finger into the dough and there is a bit of resistance. 

While the dough is in the fridge, assemble your ingredients for making the blender lemon cream. You will need the following ingredients and a thermometer:

Ingredients for Blender Lemon Cream

  • 100g (less than 1/2 cup) sugar
  • 2 tablespoons of lemon zest (approx. one large lemon)
  • 90g lemon juice 
  • 2 large eggs
  • 150g (less than 3/4 cup) unsalted butter- cubed; room temperature

  1. Place the lemon zest and sugar in a bowl. Gently rub the lemon zest into the sugar to make lemon sugar.

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