Almond Jelly with Fruit Cocktail

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(6 servings)

This light and refreshing dessert was always one of my favourite dim sum dishes in Toronto. Sadly, I haven't seen it here in Dallas, so I end up making it once in a while.

I imagine it would be very good with fresh fruit, but I get a bit nostalgic for the way it was served at dim sum with the canned fruit. In recent years I have bought the fruit cocktail in the refrigerator section; it seems to be better quality.

This dessert should be made with agar agar, not gelatin as the texture between the two is quite different. I purchase the agar agar in bars. Every few months I drive to a large asian supermarket (Hong Kong Market) in the northeastern part of Dallas to stock up on stuff.

2 3/4 cups water
1/3 cup sugar
6 gms agar agar, (this is the easiest measurement because of how it's packaged, bars or powder)
3/4 cup evaporated milk
1- 1 1/2 tsp pure almond extract

2 1/2 cups fruit cocktail
3/4 cup evaporated milk

If you are using the bar form of agar agar, then break into several pieces and place them into a bowl. Cover with cold water and allow to soak for about 30 minutes. Remove them and squeeze out the excess water. Tear into smaller pieces.

Combine the water, sugar and agar agar in a saucepan and bring to a boil over medium heat, and cook until the agar agar has dissolved; about 8 minutes. Remove from heat and stir in the evaporated milk and 1 tsp almond extract. Taste and add another 1/2 tsp almond extract, if needed.

Pour into a 9" square pan. It will be set by the time it's cooled to room temperature.

Cut into cubes and combine with the fruit cocktail. Serve with evaporated milk.

Candied Lemon Peels Dipped in Dark Chocolate

(makes about 10 oz)

I planned on making candied orange peels, but the organic lemons looked better this week.

As it turned out, the tangy lemon complimented the dark chocolate just fine.

4 lemons
1 cup water
1 cup white sugar
1/4-1/3 cup sugar, for rolling
1/2 cup semi-sweet chocolate chips, melted

Score each lemon lengthwise into quarters and remove the peel. Cut into strips lengthwise about 1/4" wide.

Bring a few cups of water to boil and parboil the lemon peels for about a minute, then drain. This helps remove the bitterness.

Combine the cup of water and sugar, and bring to a boil, stirring until the sugar is dissolved. Add the lemon peels and lower the heat. Simmer gently for about an hour or until the peels look transparent.

Remove the peels from the syrup (which can be reserved for another use) and separate them on a cookie rack or waxed paper. Allow to cool.

Sprinkle the 1/4 cup sugar evenly onto a large plate and roll the lemon peels to coat them on all sides. Dip one end into the melted chocolate and place on waxed paper to let the chocolate harden.

Creamy Butternut Squash and Goat Cheese Risotto

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(4 servings)

Risotto is typically made with a starchy short grain rice such as arborio. Hot broth is added in small amounts and cooked until it's absorbed into the rice, creating a creamy consistency. Usually, you can count on using about 4 cups of broth for every cup of rice.

This isn't a dish you can cover and leave as it requires constant stirring as the liquid is absorbed. It takes about 30-40 minutes to make and the time spent is well worth the result, I think.

4 cups vegetable broth
1 butternut squash (about 1 lb)
2 tsp butter
1 sweet onion, diced
1 clove garlic, minced
1 1/4 cup arborio rice
salt to taste
1/4 tsp freshly ground black pepper
1/2 tsp rubbed sage
1/2 cup dry white wine
about 5 oz soft goat's cheese, (it was a small package, so give or take a bit)

Preheat oven to 375°F.

Cut the squash into quarters and scoop out the seeds. Place on a cookie sheet and bake for about 30 minutes. When they are cool enough to handle, remove the skin and cut into small  1/2 "cubes, (don't worry if the squash seems undercooked in parts). Alternately, you could skip this step and just remove the skin and seeds and shred them. I don't like fighting it out with the tough skin, so I just throw them into the oven to make the removal easier.

Heat the broth and add the squash. Cook for about 5 minutes, then lower the heat to keep hot.

Melt the butter over med-low heat in a non-stick skillet, and add the onion and garlic. Saute until the onion is light brown in colour, about 10 minutes.

Raise the heat to medium and add the rice, salt, pepper and sage. Stir well until the rice is evenly coated with the onion mixture.

Add the wine and stir frequently until most of the liquid is absorbed. Reduce to heat to about medium low and add the broth mixture by the ladle, and continue to cook and stir until the liquid is absorbed after each addition.

When the risotto is practically done, add the goat cheese and stir well. Let the risotto stand for 2-5 minutes, then serve.

Butter Tarts

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  (12 large tarts)

There's no way around the sugar for these, but somehow they're worth it. This is the "other" great Canadian dessert which comes to mind whenever I think about Nanaimo Bars.

I'll make puff pastry from scratch, but for some reason I really dislike making pie crust, so I usually look for a ready made one in the refrigerator section at the grocery store.

This recipe makes 12 rather large tarts as I line muffin tins with the dough and generously fill each one. The traditional recipe uses corn syrup, but often I use maple syrup because I usually have some on hand. I'll also use raisins if I can't find dried currants which are harder to find in Dallas. Personally, I prefer the dried currants which are smaller.

1 pkg ready made pie crust (2x 9")

1/2 cup butter, (1 stick)
1 cup brown sugar
3/4 cup corn syrup, or maple syrup
1-2 tsp white vinegar
1 tbsp vanilla extract
2 eggs
1/2 cup dried currants, or raisins

Preheat oven to 425°F.

Cut out 6 circles from each pie crust, (12 total) and  line a 12 cup muffin tin with them. Set aside.
 
Place the butter, brown sugar, corn syrup or maple syrup, vinegar and vanilla extract into the bowl of a food processor and process until well combined. Add the eggs and continue to process until well mixed and smooth.

Divide the currants or raisins evenly among the "tarts" and spoon the filling over them. Most recipes tell you to fill them 2/3 full.. I would say these end up being closer to almost full.

Bake for about 12 minutes or until bubbly and browned. The longer you bake these, the firmer they will be.

Cool them in the tins long enough to be able to run a knife around the edges to remove them for further cooling (about 10 minutes). If you can't get them out for fear of breaking them, then make sure they aren't sticking to the pan and remove them when they have cooled completely.

Roasted Red Pepper Hummus

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(about 2 cups)

Last night by the time I got home with the groceries, I didn't feel much like cooking. So, I made some hummus which is always quick and easy.

I was going to make a simple one with lemon juice and garlic when I noticed a jar of roasted red peppers I had picked up on sale a couple of weeks ago.

1 16 oz can chick peas, drained (garbanzo beans)
1/2 cup roasted red pepper  (I used some from a jar although this would probably be better if you roasted a couple of fresh ones).
1/4 cup tahini (sesame seed paste)
1/4 cup water
1 clove garlic
1 tbsp sweet paprika
1/2 tsp hot paprika
pinch of cumin
3 tbsp fresh lemon juice
2 tbsp olive oil
salt and freshly ground black pepper to taste

Place all the ingredients into the bowl of a food processor and process until smooth.

Serve with pita bread or crackers