Summer Fruit Salad

Summer Fruit Salad
2/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup packed brown sugar
1/2 tsp grated orange zest
1/2 tsp grated lemon zest
1 tsp C&C Spearmint 
2 cups cubed fresh pineapple
2 cups strawberries, hulled and sliced
3 kiwi fruit, peeled and sliced
3 bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
2 cups blueberries

Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in mint. Set aside to cool.

Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

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Roasted Banana Five Spice Muffins

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This is my all time favourite muffin recipe. For the most part you can trade out banana for one cup of almost any fruit or veg you want – apple, zucchini, blueberry and pumpkin are some of my go-tos. Then just pick a spice blend to compliment it! Cardamom and Cloves Ice Cream Spices and Pumpkin Pie Spice are always yummy! Or why not try 1 tsp of C&C Fritter Spice.

Roasted Banana Five Spice Muffins

Ingredients
2 cups flour
1/2 TBSP baking soda
1/2 tsp salt
1/2 TBSP C&C Five Spice Blend 
4 TBSP maple syrup
1/2 cup sugar
1/2 cup vegetable oil
1 1/2 cups milk or almond milk, coconut milk
1 banana roasted at 350 for 10 minutes
1/2 cup Oatmeal
1/2 TBSP vinegar

Directions
Preheat oven to 400 degrees and line or spray muffin tins

In a large bowl mix together all ingredients, saving the vinegar for last. Fill the muffin tin.

Bake for 25 minutes or until the center is cooked through. Cool 5 minutes at least before removing from pan.

Vanilla Sea Salt Truffles

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Photo by Flickr User Slice of Chic

This basic truffle recipe can be used with a variety of flavour combinations. Try rolling them in a mixture of cocoa powder and black pepper; cardamom and powdered sugar; or sprinkled with orange zest and powdered rosemary. You can also dip them in melted chocolate for a hardened outer shell.

Ingredients
12oz chocolate, chopped – a mixture of bittersweet and milk
1/3 cup heavy cream of coconut milk
1 tsp vanilla extract
1 tsp vanilla sea salt

Directions
In a bain marie (a bowl over a pot of water) over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in vanilla extract.

Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours.

Form into balls and sprinkle with a few flakes of vanilla sea salt on each truffle.

Buttermilk Beignet

14077682002_ea9bd954cd_zBeignet, synonymous with the English “fritter”, is the French term for a pastry made from deep-fried choux pastry or yeast dough.

Ingredients
3/4 cup whole milk
1 1/2 cups buttermilk
4 tsp active dry yeast
2 1/2 TBSP sugar
3 1/2 cups bread flour plus extra for flouring work surface
1 tsp C&C Fritter Blend
1/2 teaspoon baking soda
1/4 teaspoon salt
Oil for frying, canola or peanut
Icing sugar

Directions
Heat the milk in a small saucepan over medium-high heat until small bubbles form at the surface. Remove from the heat, add buttermilk, and then pour into a bowl. Whisk in the yeast and the sugar and set aside for 5 minutes.

Add the flour, C&C Fritter Blend, baking soda, and salt, and mix until the dry ingredients are moistened and the dough forms a loose ball that is still quite wet and tacky.

Cover the bowl with plastic wrap and set the dough aside in a draft-free spot for 1 hour.

Pour enough oil into a large pot to fill it to 3 inches and bring to a temperature of 375°F over medium heat. Line a plate with paper towels and set aside.

Lightly flour your work surface and turn the dough out on it. Sprinkle the top of the dough with flour, gently flatten, fold in half, and tuck ends under to create a ball. Dust again and roll out into a ½-inch-thick circle. Let the dough rest for 1 minute before using a knife or a pizza wheel to cut the dough into 1 1/2-inch squares.

Gently stretch a beignet lengthwise and carefully drop it into the oil. Add a few beignets (don’t overcrowd them, otherwise the oil will cool down and the beignets will soak up oil and be greasy) and fry until puffed and golden brown, turning them often with a slotted spoon, for 2 to 3 minutes. Transfer to the prepared plate to drain while you cook the rest.

Serve while still warm, buried under a mound of icing sugar.

Banana Bread Pudding

5166697899_0004c55072_zVia Flickr user Emily Carlin

Ingredients
4 cups Dried White Bread (I used a french loaf, crust removed and cut into cubes)
2 Eggs, Slightly Beaten
1 cup Milk
2 over ripe bananas, mashed
1/4 cup Butter, Melted
1/2 cup raisins
1/2 cup Sugar
1 1/2 tsp C&C Ice Cream Spices
1 Vanilla

Directions

Preheat oven to 350 Degrees.

Bread should be stale. Either cut into cubes and let sit out overnight or preheat oven to 300 degrees and place cubed bread into oven for about 15 minutes or until they feel stale to touch.

Grease a 1 1/2 quart casserole, or 9×13 pan and set aside.

In a bowl, combine eggs, milk, melted butter, banana, sugar,raisins, spices and vanilla.

Pour mixture over bread cubes and let sit about 5 minutes. Pour into greased pan and bake, uncovered for 50-55 minutes or until puffed and browned on top

Pickled Peaches

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Pickled Peaches
Ingredients
3 TBSP lemon juice
24 firm-ripe small peaches (6 to 7 lb)
2 1/2 cups sugar
1 1/4 cups distilled white vinegar
4 teaspoons C&C Traditional Pickling Spice
1/4 teaspoon kosher salt

  • Special equipment: empty glass mason jars, screwbands and lids

Add lemon juice to 6 cups of water with ice. Fill a big pot with water and bring to a boil.

Cut a shallow X in bottom of each peach with a sharp paring knife and blanch in 4 batches for 10 to 15 seconds. Transfer with a slotted spoon to a large bowl of ice and cold water and let stand until cool enough to handle. Peel peaches, then half lengthwise and pit. Add peaches to lemon ice water and let stand 10 minutes, then drain well in a colander.

Toss peaches with sugar in a bowl and chill, covered, at least 8 and up to 12 hours.

Add vinegar, spice, salt, and 1/2 cup water to peaches (sugar will have dissolved and will have drawn out peach juices) and bring to a boil over moderate heat, skimming off foam to make a syrup. Reduce heat and simmer until peaches are barely tender, about 3 minutes.

Pack peaches into hot sterile 1 pint jars to within 1 inch of the rim. Fill each jar with syrup to within 1/2 inch from the top. Wipe rims with a clean dry cloth, and seal with new lids and screwbands. Process in a hot water bath for 10 minutes.

After jars have cooled 12 to 24 hours, press center of each lid to check that it’s concave, then remove screw band and try to lift off lid with your fingertips. If you can’t, the lid has a good seal. Store in a cool dry place up to 6 months. Promptly put any jars that haven’t sealed in the refrigerator and use them first.

Spice Macerated Berries with Mascarpone Whipped Cream

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Macerating is similar to marinating—except that the soak-ee is fruit rather than meat or veggies. The process is simple: Fresh or dried fruit is splashed with or left to sit for a few hours in a flavored mixture of liquid such as liquor, vinegar, or syrup  and spices.

Here is a quick and easy recipe that uses our newest spice blend – Ice Cream Spices! A combination of cinnamon, anise seed, Szechuan peppercorns and cloves. This blend is delicious in home made ice cream, whipped cream or in crème brûlée!  

Spice Macerated Berries with Mascarpone Whipped Cream
Ingredients
6 cups fresh mixed berries
1/4 cup light maple syrup
1/4 cup packed brown sugar
1/4 orange juice
4 oz mascarpone cheese (sweet, Italian-style cream cheese), at room-temperature
1/2 cup heavy whipping cream, very cold
2 TBSP powdered sugar
zest of one lemon
1/2 tsp Cardamom & Cloves Ice Cream Spices
*optional 1 vanilla bean, halved lengthwise, or 1 1/2 teaspoons vanilla extract

Using a potato masher or the back of a wooden spoon, mash 1 cup berries with sugar, maple syrup and orange juice in a large bowl until sugar begins to dissolve. Gently stir in remaining 5 cups berries; let sit at room temperature, tossing occasionally, until berries are juicy, 1-2 hours.

Before serving, using a hand-mixer or stand-up mixer with the whisk attachment, on medium speed, blend together the mascarpone cheese and 1 TBSP of the powdered sugar and spice mix until light and fluffy. Spoon into a separate bowl and set aside.

Pour the cream and the remaining sugar (and vanilla if you are using) into the original mixing bowl and blend on high-speed just until stiff peaks form, about a minute or two. Turn the mixer off and carefully fold the whipped cream into the mascarpone mixture. Add the lemon zest and gently stir to combine.

Divide berries and top with Mascarpone. Enjoy!