Breakfast Blintz

There is a part of my childhood which I remember quite fondly. It would not surprise many to hear that it had to do with food. Food that I ate and thoroughly enjoyed as a kid still sticks with me, and to this day I can recall their textures and tastes. This can sometimes be unfortunate, as some of the restaurants which I really enjoyed are now closed or under different ownership, and no longer making the same food.

Alas, now I find myself trying to re-create many of my favourite dishes from my past. Like this breakfast blintz for example.

The year was 1998 and my family and I dined at a local jewish diner called Katzan-jammers. My mom loved the raspberry blintzes, but I thought they seemed too strange to eat. Eventually however I got a taste in (while making my parents and sister close their eyes), and exclaimed, "Mmmmmm!!! Soo goooood." I ordered the blintz every time we visited after that point. My only lament was that there were only 3 on my plate.

This morning I had a hankering for the soft, and delicious crepes filled with sweet cheese which are topped with fruit and icing sugar. Yes, my hankerings are that specific. So, the BF and I ventured into blintz territory, only to discover that they are quite simple to make!

They make a beautiful breakfast/brunch dish, or evening treat.

And before the formal instructions, here are some photo guidelines:

Ingredients:

Crepes:

1 c flour

2 Tbsp + 1tsp white sugar

1/2 tsp vanilla extract

1/2 tsp salt

3 eggs

1 1/4 cups milk

1 Tbsp vegetable oil

butter for the pan

Sweet cheese filling:
4 oz cream cheese

1 1/2 c ricotta cheese

1 egg

3 Tbsp powdered sugar

1 Tbsp orange zest (you can also use lemon if you prefer)

Fruit sauce:

1/4 c strawberry jam (I used strawberry but you can use whichever flavor you prefer)

1 Tbsp water

parchment paper

some extra powdered sugar

fresh fruit

Directions:

1. Mix crepe ingredients together. FYI the batter will be quite liquidy, so don't worry that you messed anything up. Allow to sit in the fridge for 30 minutes. Meanwhile mix together the sweet cheese filling!

2. For each crepe I used about 1/4 cup of the batter on a buttered crepe pan (or frying pan). Allow the crepes to cook for about a minute on one side, or until they seem "done," and flip for a few moments longer. Your will get better at this as you go!

2. When you have a whole stack of crepes you can begin to fill them. See photos above OR for an easy to follow video on how to fold your crepes, click here.

3. Place into a baking dish over parchment paper and cook @ 400 for approx 10 minutes.

4. While baking, mix the jam with a little bit of water in a sauce pan or in the microwave for approx. 25 seconds, or until soft and warm.

5. For your final presentation, spoon a dollop of fruit sauce onto a plate, followed by 3 baked crepes, a sprinkling of icing sugar, and some fresh fruit.

Baby Pun'kins and Mulled Cider

I went to the market today after church and bought these baby pumpkins (affectionately dubbed pun'kins):


Kinda inspired by the adorable pun'kins I taught in Sunday school this morning:)

"Okay Max, it's Jehova and YAH-way, not Jehova and HIGH-way. Nice try though."

So in the spirit of the fall weather and all that it brings (adorable pun'kins of all varieties), I did not hesitate in making my room even more 'fall-ish.'

See?


Okay. Okay. So it probably doesn't look 'fall-ish' at all. But I'm workin' on it! Next project is a fall leaf collage. I'm thinking that once the leaves are nice and colourful, I will find a few pretty ones (not too difficult) and then dry them out in one of my over sized textbooks. (I knew those things would come in handy one day!) Then, once the leaves have fully dried out, you can make a collage with them! On a canvas, on a poster, which ever.

And to go along with this crafty endeavor, a hot glass of mulled cider should do the trick. Here is my recipe:

Julia's Mulled Apple Cider

Hot and spicy, this mulled cider will have you craving more all season long. Bring a thermos-full to work and share it with your friends. Or package up the spice mix in small baggies to give as gifts (for any occasion) with instructions on how to make it.

Ingredients:

Amounts can change depending on how much you are making, but I would suggest making a large batch, and cooling it in the fridge for later; rather than having to make each glass separately.

1 qt apple cider
1 cinnamon stick
20 whole black peppercorns
3 cloves
2 Tbsp. brown sugar
the zest from 1/2 of a lemon, or orange or from 3/4 of a lime
5-6 thin slices of fresh lemon or orange or lime

1 crock pot/slow cooker (if available)

Directions:

1. Place cinnamon, peppercorns and cloves into a saute pan at a low heat, just until you start to smell the aromas. This bring out the essential oils in each.

2. Plug in crock pot and set to a medium heat. I like to use a crock pot because I can heat things and walk away; the stove is not so forgiving.

3. Pour apple cider, spices, and sugar into the crock pot and stir gently.

4. 5 minutes later stir in the zest. Place lid on the crock pot and allow to simmer for at least 30 minutes. 25 minutes before serving, stir in fruit slices.

5. Pick out the cloves and peppercorns or strain the HOT apple cider in a fine mesh strainer but be very careful if you choose that method.

6. Serve in mugs with the cooked fruit slices and cinnamon sticks for garnish. Would also be nice with whip cream and a caramel drizzle.

Now, excuse me while I go 'mull' over my homework. A task that has not been attempted yet this evening. It's not my fault that I'd rather be making crafts and cider than reading 200 page articles ;)

A Real Salmon Sandwich

No more of that 'from a can' stuff.

Not here or now anyways.

This recipe is simple enough, but serves as a reminder to all you folk who don't think you can make such things in a tight time schedule. Students, believe me, you can do this too! All it takes is a little planning ahead and you will be left with the yummiest, probably healthiest, salmon sandwich ever.

Now I don't mean to knock the 'from a can' salmon. In fact I use it on occasion and it can be quite tasty. But I don't know... something in the pit of my stomach says that we shouldn't be eating fish from a can. Or rather, if we have the option to eat if fresh then we should!

So today I bought some fresh salmon from the grocery store, cooked it up with some fresh ground black pepper, lemon/pepper seasoning, and olive oil, and left it to cool down completely in the fridge. You can do this the day before you want to eat it, and prepare it in the morning before work/school. (Side note: cooking any meat the night before is a huge time saver).

After the salmon had cooled (you could eat it hot if you prefer) I added mayo, lemon juice, arugula, apple, cucumber and voila!

P.S. Try this same recipe with tuna steaks instead!

You already knew you could prepare this classic sandwich this way, didn't cha? Just needed a little push in the right direction:)

Push.

There you go.

Ingredients:

4 oz. wild salmon fillet
a drizzle of olive oil
black pepper
lemon/pepper seasoning
the juice from 1/2 a lemon
2 Tbsp. mayo (adjust to your liking)
3 cucumber and/or apple slices
a handful of arugula or watercress
2 slices of rye bread, toasted

Directions:

1. Place fresh salmon on a baking safe stone or pan and drizzle with olive oil, lemon pepper seasoning, and freshly ground black pepper. Bake in the oven @ 350 for about 10 minutes, or until the fish is all light pink. (Cooking times will vary depending on the size of the fish). Allow the fish to cool in the fridge.

2. Break apart the fish with a fork and gently mix in mayonnaise and lemon juice.

3. Top your rye bread with arugula or watercress and spread your salmon onto that. Top this with cucumber and/or apple and another piece of bread.

Serves 1.

Photo courtesy of http://www.dallasnews.com/sharedcontent/dws/img/v3/04-30-2008.NF_30salmon2.1.GSV2CVUNB.1.jpg

Fizzy Raspberry Purree with White Wine

Here is yet another recipe for wine in combination with fruit. (Apparently I really like white wine this summer!?)

This one is a winner because the raspberry fruit is pureed with lime, orange juice and sugar, and is therefore completely incorporated into your beverage. Sweet eh?

The fizz adds just a little sparkle.

The recipe is loosely measured, so play around with your ingredients depending on how many drinks you are preparing. Any leftover puree you can save in the fridge to pour over hot waffles or pancakes. Mmmm...delicious!

Ingredients:

1 box fresh raspberries (or any other berry that you would prefer)
1 lime (zest and juice)
1/4 c orange juice
1/8 c sugar
*clear soda (sprite, spritz up, etc.)
*white wine

* amts. are according to your own discretion, depending on the size of the cup. I would use a ratio of 2 wine: 1 soda.


Directions:

1. Puree raspberries, lime zest and juice, orange juice, and sugar with a hand held immersion blender. Pour about 1/8 cup into the bottom of each glass and top with white wine and soda.

Raspberry Lime Icing

It's summer time - and summer means hanging out with the friends. Because I am working at camp all summer, my weekends are the only time where a hangout is even possible. (Along with free time, daily showers, whole grains, and consistent blogging). Today I'm off to my friend Becky's house for some fun with the gang.

I decided to bring along a yummy treat: Raspberry Lime Iced Cupcakes.

I couldn't turn down the opportunity to make a new cupcake recipe, and I must say that this one has become one of my favorites. (Hello bake sale idea!) It is made with the simplest of ingredients: fresh raspberries, lime juice and zest, and finally, icing sugar.

You mash the fresh raspberries with a little bit of sugar so that they create a really fresh, red pulp. To this you add the juice and zest of one lime. This puree can stand on it's own with just a touch of sugar as a topping for waffles or pancakes. If you feel like being really fancy, put some into a piping bag and pipe a small bit into the center of a cupcake. Ice over top of that hole and your done! This could be a great afternoon activity with the girlfriends or kids.

Ingredients:

I iced 12 cupcakes. If you had more cupcakes, you can simply adjust the amounts accordingly.

12 fresh raspberries (for on top of the cupcake)
approx. 3/4 c fresh raspberries, mashed
1 lime, zested
approx. 1 1/2c icing sugar, sifted

Directions:

1. Begin by sifting your icing sugar into a bowl.

2. In a separate bowl, mash the raspberries until fairly smooth and add the juice/zest from one lime.

3. Combine a small amount of the raspberry puree into the icing sugar (about 2 Tbsp.) and stir. Continue to add small amounts of the puree until the icing has formed a desired consistency.

4. Ice cupcakes, and top with a fresh raspberry.

Fruity Sangria

Well! Is it not finally the season for fruity, and fun cocktails? I think so!

Growing up I looooved having drinks that looked grown up and fancy, but (not to worry) I enjoyed the moctail version. There is just something really special about enjoying colourful, decorated beverages, drinking out of a glass which is only used for fancy occasions, and using a pink straw, and/or umbrella. (You know the kind I'm talking about!)

Now that I'm (relatively) older, my tastes have matured along with me but I still love the feeling a fancy drink brings. If you're the same way, you will love this recipe for Fruity Sangria.
Not familiar with Sangria? Here is a quick run-through:

Sangria is a wine punch typical of Spain and Portugal. It normally consists of:

• red wine
• chopped or sliced fruit (often orange, lemon, apple, peach, berries, pinapple; ocasionally melon, grape, or mango)
• a sweetner such as honey, sugar, or orange juice
• a small amount of added brandy, triple sec, or other spirits
• carbonated soda, in some recipies
• and ice

This Fruity Sangria is combined with tropical and local fruit which, if given time to sit, incorporate exciting flavors into your drink.


Not into the alcoholic version? No problem! Skip the wine and replace it with white or regular grape juice, apple juice or grapefruit juice.

Ingredients:

For one glass.

In terms of amounts, you can use as much of as little of any ingredient as you would like, these are just rough guidelines.
1/2 can sparkling soda (I used Spritz UP)
2 slices lime
1/4 banana, sliced
1 slice orange
3-4 ice cubes
White wine, to fill the rest of the glass

Directions:

1. Assemble fruit in the glasses (or a large pitcher if you want to make more) and pour in your sparkling soda, ice, and finally, the wine.

2. Allow the drink to sit for a little while (I waited 30 minutes) so that the fruit can flavor your sangria. If you aren't patient like that, and I don't blame you, you can enjoy it immediately.

Blueberry Pancakes with Orange and Butter Infused Maple Syrup

I have no problem topping my cereal with blueberries and calling that a successful breakfast. But that's what I did yesterday...

So today, blueberry pancakes were in order!

Pancakes are one of my favourite breakfast comfort foods (along with eggs Benedict), and I like to do em' up right! These Fluffy and slightly sweet cakes are filled with juicy and tart berries, and then topped with maple syrup that has been simmered with orange and butter...does it get any better than that?!


Ingredients:

Pancakes:
1 egg
3/4 c milk
1 c flour (Note: Try using half whole wheat flour for a little extra fiber)
2 Tbsp. oil
1 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
3/4 cup blueberries (preferably fresh)

Orange and Butter Maple Syrup:
1 Tbsp butter
1/2 cup maple syrup
the juice from one orange
1/2 tsp. orange zest

Directions:

Pancakes:
1. Beat egg slightly and mix in milk, oil, sugar, salt.

2. Separately, combine sifted flour and baking soda. Gently fold liquid into the dry ingredients and then add the blueberries.

3. Heat pan to medium, and add some canola oil (just enough to coat pan). When the pan is hot, you can begin scooping the batter into round dollops. You can make them as big or small as you would like. When the edges begin to appear cooked or there are bubbles forming, flip the pancake and cook until done.

4. Top with extra fresh blueberries and syrup (directions below), and serve with an orange wedge.

Orange and Butter Maple Syrup:
1. Melt butter over medium heat in a small sauce pan. Add maple syrup, orange juice and zest. Stir, and serve.

Cous Cous and Lemon Almond Salad

When its summer, sometimes you don't want anything heavy and overly filling. Just a nice, light salad can hit the spot. Particularly when you pair it with a glass of pink lemonade, a nice spot to eat (maybe on a patio or beside a pool), a good book, some really nice sunglasses...I could go on!

The only problem I have with most salads (not including the pasta variety), is that I am really hungry an hour after eating it. Like, did I forget to eat or something? A lack of protein and carbs is typically to blame. I don't run on vegetables alone after all!

This summer salad is host to some lovely fresh vegetables, crunchy almonds, crasins, a refreshing lemon vinaigrette, and my new favourite salad mix-in, cous cous!


Cous cous looks like a small grain, but is in fact a pasta! It is really simple to make, and tastes great in a variety of ways. It is a kind of rice substitue, with a really neat texture, and if that isn't enough, it is really economical! (About 2 dollars a box- which will last you until the turn of the century).



Ingredients:

Cous Cous:
1/2 cup boiling water
Just over 1/4 cup cous cous
lemon pepper seasoning (or you can use salt)

Salad:
a handful of raw almonds
romaine lettuce
1/2 cup cucumber, diced
1/4 cup crasins (or any other dried fruit you prefer)

Dressing:
1/4 cup extra-virgin olive oil
2 Tbsp. fresh lemon juice
1/2 tsp. dijon mustard
3/4 tsp. fresh thyme leaves, chopped
1 clove garlic, minced
3/4 tsp coarse salt
pinch of freshly cracked black pepper

Directions

1. Add the cous cous and a few shakes of the lemon pepper seasoning to the boiling water. Cover and remove from heat. Let sit 5 minutes. Fluff cous cous with a fork when the water has absorbed into the pasta.

2. Assmble salad with 1 portion of chopped romaine lettuce, cucumber, almonds, crasins.

3. For the vinaigrette: in a jar or bowl, combine olive oil, lemon juice, mustard, thyme, garlic salt, and pepper.

4. Toss salad with dressing and top with cous cous.