Copycat Recipes – Famous Desserts!

So another week done, another theme done! I hope that that you got a kick out of some of the recipes this week, I admit tracking them down and having to put my thinking cap on to try and substitute ingredients without sacrificing flavour was a real challenge. One that I admit that I quite enjoyed. Today’s recipes didn’t have any kosher conflicts, though they are all dairy. The only one that I think you could easy convert to non-dairy, without sacrificing anything would be the lava cake. You could try and make the cream cheese icing for the cinnamon rolls with non-dairy cream cheese, but I’m not 100% how it would taste. Any brave cooks out there that try it, drop me a note and let me know how it goes!


Cheesecake Factory Vanilla Bean Cheesecake“Cheesecake Factory” Vanilla Bean Cheesecake

Ingredients:
For the crust:
1 ⅔ cup crushed graham cracker crumbs (about 13 full sheets)
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted

For the cheesecake:
3 (250g) packages cream cheese, softened
1 cup granulated sugar
seeds of 2 vanilla bean pods
3 large eggs
¾ cup sour cream
⅓ cup heavy cream

For the mousse:
1 cup white chocolate, roughly chopped
1 ½ cups heavy cream
¾ (250g) package cream cheese, nearly at room temperature
1 ½ tablespoons granulated sugar
seeds of 1 vanilla bean pod

For the whipped cream topping:
¾ cup heavy cream
1 ½ tablespoons granulated sugar
seeds of ½ a vanilla bean pod (optional)
berries and mint, for serving*

* Click here to learn how to clean these ingredients.

Directions:
For the crust:
Preheat the oven to 350°F. Line the outside of a 9 inch springform pan with a sheet of 18 x 18 inch heavy duty aluminium foil (make sure the foil has no holes, you don’t want any water to leak in).

In a bowl, mix together the graham crackers crumbs and sugar, stirring to combine. Pour in the melted butter, and mix with a fork until evenly moistened. Pour the mixture into the prepared springform pan and press it evenly into the bottom. Bake the crust in the preheated oven for 10 minutes, then remove it from the oven and cool on a wire rack.

For the filling:
Reduce oven temperature to 325°F. Have a large roasting pan ready and boil about 4 litres of water (you may not need all of it). In a mixing bowl using an electric hand mixer blend together the cream cheese, sugar and seeds of 2 vanilla beans just until smooth (scrape down side and bottom of bowl occasionally throughout entire mixing process). Mix in the eggs one at a time, mixing just until combined after each addition. Add the sour cream and heavy cream and again, mix just until combined. Tap bowl forcefully against counter top about 30 times to release any large air bubbles. Pour over cooled graham cracker crust and smooth into an even layer.

Place the cheesecake in roasting pan then place roasting pan in oven and carefully pour in enough boiling water to reach halfway up the side of the cheesecake pan. Bake in the preheated oven until the cheesecake is set but still jiggly in the centre, about 65 minutes, then leave it in the oven and leave the door closed, letting it rest for 10 minutes. Then remove the cheesecake from the oven and cool on a wire rack for 30 minutes. Tent the cheesecake with foil and chill in refrigerator 8 hours or overnight.

For the mousse:
Melt the white chocolate in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals, until melted and smooth (or alternately melt in a double boiler). Set the chocolate aside and let it cool until it’s just lukewarm.

In a mixing bowl using an electric hand mixer whip the heavy cream until soft peaks form, and then add the sugar and whip it again until stiff peaks form (the cream should get to the point where it’s starting to lose that wet sheen and it should become quite thick. Tap any excess cream of beater blades), set the whipped cream aside.

In a separate mixing bowl whip the cream cheese with the seeds of the vanilla bean until smooth. Mix in the white chocolate (it may appear slightly gritty, that’s fine). Add in half of the whipped cream mixture and fold with a rubber spatula until nearly combined, then add the remaining half of the whipped cream mixture and fold until combined and no streaks remain. Pour the mousse over the cold cheesecake and spread into an even layer. Tent the pan with foil then return to the refrigerator and chill for at least 1 ½ hours.

For the whipped topping:
In a mixing bowl whip the heavy cream with the seeds of ½ of a vanilla bean until soft peaks form. Add the sugar and whip again until stiff peaks form. Run a knife around edges of cheesecake then spread the whipped cream over mousse layer within 2 hours of serving. To serve remove foil from the pan, pull the latch and remove the springform pan ring. Garnish with raspberries and mint if desired, and cut into slices.


“Cinnabons” Cinnamon RollsCinnabon Cinnamon Rolls

Ingredients:
For the dough:
2 ¼ teaspoons active dry yeast
1 cup warm milk
½ cup granulated sugar
⅓ cup margarine
1 teaspoon salt
2 eggs
4 cups all-purpose flour

For the filling:
1 cup packed brown sugar
3 tablespoons cinnamon
⅓ cup margarine, softened

For the cream cheese icing:
6 tablespoons margarine
1 ½ cups powdered sugar
¼ cup cream cheese
½ teaspoon vanilla
⅛ teaspoon salt

Directions:
For the rolls, dissolve the yeast in the warm milk in a large bowl.  Add the sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well. Pour the milk/yeast mixture in the bowl and using the dough hook, mix well until well incorporated. Place the dough into an oiled bowl, cover and let rise in a warm place for about 1 hour or until the dough has doubled in size. Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately ¼ inch thick. Preheat the oven to 350°F. Grease a 9 x 13 inch baking pan.

To make the filling, combine the margarine, brown sugar and cinnamon in a bowl. Spread the mixture evenly over the surface of the dough. Alternatively you can spread the margarine first on the dough and then the brown sugar and cinnamon mixture. Working carefully, from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1½ inch slices. You might find it easier if you use a piece of floss instead of a knife. Place the cut rolls in the prepared pan. Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.

Bake the rolls for 20 minutes or until light golden brown. Cooking time can vary greatly! While the rolls are baking make the icing by mixing all ingredients together in a bowl, and beating together well with an electric mixer until fluffy. When the rolls are done, remove them from the oven and let them cool slightly before, spreading generously with icing.


Chili's Molten Lava Chocolate Cake“Chili’s” Molten Lava Cake

Ingredients:
4 cups semisweet chocolate chips, divided
1 cup butter
2 cups powdered sugar
6 eggs
2 egg yolks
1 teaspoon vanilla extract
¾ cup flour
½ cup coconut oil
caramel sauce, for drizzling (optional)
vanilla ice cream

Directions:
Preheat the oven to 400°F. In a microwave-safe bowl combine 2 cups of the chocolate chips and butter. Microwave for 2-3 minutes, in 45 second intervals, whisking between each interval until smooth. Whisk in the powdered sugar until completely combined. Add the eggs and egg yolks, and whisking again to combine. Add the vanilla and flour, whisking one last time.

Generously spray eight 1-cup oven-safe cups with cooking spray, and evenly fill with batter. Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the centre is still soft. Remove the cakes from the oven and let them cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce (if using).

While the cakes are baking, in a microwave-safe bowl, combine the remaining chocolate chips with the coconut oil and microwave in intervals of 30 seconds, stirring in between until smooth (should take about 2 minutes total). This will make “magic shell chocolate sauce”. Once you are plating your cakes, top each cake with a scoop of vanilla ice cream, and drizzle a little “magic shell sauce” and let it sit for 30-45 seconds to harden.


“Momofuku” Crack PieMomofuku Crack Pie

Ingredients:
For the oat cookie crust:
non-stick vegetable oil spray
9 tablespoons unsalted butter, room temperature, divided
5 ½ tablespoons (packed) brown sugar, divided
2 tablespoons sugar
1 large egg
¾ cup plus 2 tablespoons old-fashioned oats
½ cup all-purpose flour
⅛ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon (generous) salt

For the filling:
¾ cup sugar
½ cup (packed) brown sugar
1 tablespoon dry milk powder
¼ teaspoon salt
½ cup unsalted butter, melted
6 ½ tablespoons heavy whipping cream
4 large egg yolks
1 teaspoon vanilla extract
Powdered sugar (for dusting)

Directions:
To make the oat cookie crust:
Preheat the oven to 350°F. Line a 13 x 9 x 2 inch metal baking pan with parchment paper and coat it with non-stick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using an electric mixer, beat the mixture until it is light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add the egg, and continue to beat until pale and fluffy. Add the oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute.

Turn the oat mixture out onto the prepared baking pan, and press it out evenly to edges of pan. Bake until it is light golden on top, about 17 to 18 minutes. Transfer the baking pan to rack and cool cookie completely. Using your hands, crumble the oat cookie into a large bowl and add 3 tablespoons butter, and 1 ½ tablespoons brown sugar. Rub the mixture with your fingertips until it is moist enough to stick together. Transfer the cookie crust mixture to a 9-inch-diameter glass pie dish. Using your fingers, press the mixture evenly onto bottom and up the sides of the pie dish. Place the pie dish with crust on rimmed baking sheet.

To make the filling:
Position the rack in the centre of the oven and preheat it to 350°F. Whisk both sugars, milk powder, and salt in a medium bowl to blend. Add the melted butter and whisk again until blended. Add the cream, then egg yolks and vanilla and whisk until well blended. Pour the filling into the crust. Bake the pie for 30 minutes (filling may begin to bubble). Reduce the oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but centre still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool the pie for 2 hours in the pie dish on a rack. Chill uncovered overnight. Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.

Copycat Recipes – Famous Soups!

So some of these soups I’ve only heard about, whispered, as if part of a fabled legend, the epic tastiness, the supreme awesomeness, the warmth, the… well, you get the idea. Unfortunately, I don’t see The Cheesecake Factory opening up a kosher establishment anytime soon, so the chances of me getting my hands on a bowl of their famous Chicken Tortilla Soup is pretty much slim to none.

So, my fellow kosher foodies, I have tracked down a few of the greats here below for you, from Panera, Applebee’s, Olive Garden, and yes, Cheesecake Factory. You will notice the use of items like non-dairy creamer or shredded cheese, or pareve chicken stock (made from bouillon). You can always switch items up, use real chicken stock, and then use creamer instead of heavy cream, margarine instead of butter, etc. If you have any requests, leave a comment, and I’ll try and track down the recipe for you! Enjoy!


Panera Broccoli Cheddar Soup“Panera” Broccoli Cheddar Soup

Ingredients:
1 tablespoon butter
½ onion, chopped
1 clove garlic, minced
¼ cup melted butter
¼ cup flour
2 cups milk
2 cups pareve chicken stock
1 ½ cups coarsely chopped broccoli florets (fresh or frozen)*
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
2 ½ cups shredded sharp Cheddar cheese, plus more for serving
salt and ground black pepper to taste
* Click here to learn about cleaning broccoli.

Directions:
Melt 1 tablespoon butter in a skillet over medium-high heat. Sauté the onion and garlic in the hot butter until translucent, about 5 minutes, and then set it aside. Whisk the ¼ cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses its granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes. Gradually pour the remaining milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, celery, and sautéed onion and garlic. Simmer everything until the vegetables are tender, about 20 minutes. Stir the cheddar cheese into the soup until the cheese melts. Season with salt and pepper to taste. Serve with extra cheese on top.


“Applebee’s” Tomato Basil SoupApplebee Tomato Basil Soup

Ingredients:
1 teaspoon extra virgin olive oil
½ cup minced white onion
1 teaspoon minced garlic
2 (796ml) cans crushed tomatoes
3 cups pareve chicken broth
¾ cup heavy cream
⅓ cup minced fresh basil*
⅓ cup granulated sugar
2 teaspoons minced fresh parsley*
¼ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
seasoned croutons, for serving
parmesan cheese, for serving
* Click here to learn how to clean basil and parsley.

Directions:
Heat 1 teaspoon of olive oil in a large saucepan over medium heat and then add onion and garlic. Sauté for about 1 minute. Add crushed tomatoes and chicken broth and bring mixture to a boil, then reduce heat and simmer for 20 minutes. Turn off the heat and let mixture cool, uncovered, for 30 minutes or so. You can let it sit for as long as an hour, if you like.

Pour approximately half of the tomato mixture into a blender. Put the lid on the blender and hold it down with a dish towel. Mixture may still be hot and you don’t want the lid of the blender to pop off. Blend on high speed for about a minute, pour the mixture into a large bowl or pitcher, then add the rest of the mixture to the blender and blend on high speed for a minute.

Pour all of the pureed tomato mixture back into the saucepan and then add the remaining ingredients. Bring the soup back up to a bubble then reduce heat and simmer for 20 minutes. Serve approximately one cup of soup with a garnish of 3 or 4 croutons on top and a sprinkling of shredded Parmesan cheese.


Olive Garden Pasta e Fagoili Soup“Olive Garden” Pasta e Fagioli Soup

Ingredients:
1 pound ground beef
1 small onion, diced
1 large carrot, sliced
3 stalks celery, chopped
2 cloves garlic, minced
2 (796ml) cans diced tomatoes
1 (540ml) can red kidney beans (with liquid)
1 (540ml) can navy beans (with liquid)
1 (680ml) can tomato sauce
1 ½ cups vegetable cocktail juice
1 tablespoon white vinegar
1 ½ teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon pepper
½ teaspoon dried thyme
½ pound (½ pkg.) ditalini pasta (or other small pasta)

Directions:
In a large pot over medium heat, brown the ground beef, until it is cooked through. Drain off most of the fat. Add the onion, carrot, celery and garlic and sauté for 10 minutes. Add the remaining ingredients, except pasta, and simmer for 1 hour.

Once the soup has been cooking for about 50 minutes into the simmering, cook the pasta in 1 ½ to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is just slightly undercooked. Drain the pasta, and add it to the large pot of soup. Simmer the soup for an additional 5 to 10 minutes and serve hot.


“Cheesecake Factory” Chicken Tortilla SoupCheesecake Factory Chicken Tortilla Soup

Ingredients:
1 whole chicken
1 gallon water
6 carrots (3 roughly chopped, and 3 sliced)
6 celery ribs (3 roughly chopped, and 3 sliced)
1 onion (chopped)
4 tablespoons garlic (minced)
4 teaspoons salt
1 teaspoon white pepper
1 teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon cumin
¼ cup cilantro (chopped)*
½ (796ml) can diced tomatoes
1-2 jalapeno peppers, seeded and diced
1 cup non-dairy creamer
1 (341ml) can corn
20 corn tortillas, fresh
oil for frying
1 ½ cups non-dairy shredded cheese
* Click here to learn how to clean cilantro.

Directions:
Simmer chicken in water, with the 3 roughly chopped carrots and celery, ½ the chopped onion, 2 tablespoons of the garlic, the salt and the white and black peppers for 2 hours. Remove the chicken and allow it to cool. Meanwhile, remove all the excess fat and the vegetables used to simmer the chicken in and discard.

Add the remaining carrots, celery, onion and garlic to the soup pot, along with the cayenne, cumin, cilantro, tomatoes, jalapeno and corn. Stir well. Remove the chicken meat from the carcass and add it to the soup in large chunks. Add the non-dairy creamer to the soup for colour and thickness.

Cut tortillas in strips and fry in oil. Put tortillas in bottom of bowl, sprinkle with non-dairy cheese and pour soup on top. Top with more non-dairy cheese and serve hot.


Panera Lemon Chicken Orzo Soup“Panera” Lemon Chicken Orzo Soup

Ingredients:
½ cup orzo pasta
¾ teaspoon olive oil
2 carrots, chopped
2 ribs celery, chopped
½ onion, chopped
1 clove garlic, minced
¼ teaspoon dried thyme
¼ teaspoon dried oregano
salt and ground black pepper to taste
1 bay leaf
8 cups chicken broth
⅓ cup fresh lemon juice
½ lemon, zested
5 ounces cooked chicken breast, chopped
½ (8 ounce) package baby spinach leaves*
½ lemon, sliced for garnish (optional)
* Click here to learn how to clean baby spinach.

Directions:
Bring a large pot of lightly salted water to a boil. Cook the orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes. Drain the pasta, and rinse it with cold water until cooled completely.

Heat the olive oil in a large pot over medium heat. Sauté and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add the garlic and stir until fragrant, about 1 minute more. Season the mixture with thyme, oregano, salt, black pepper, and the bay leaf. Let everything cook for another minute before pouring chicken broth into the pot. Bring the broth to a boil, and then partially cover the pot, reducing the heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.

Stir the orzo, lemon juice, and lemon zest into the broth and add the chicken. Cook the soup until the chicken and orzo are heated through, about 5 to 10 minutes. Add the baby spinach, stirring until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls and garnish with lemon slices.

Canadian Berry Galette (Saskatchewan)

Berry Galette

So Saskatchewan is known as Prairie Country… and it is flat! By flat, I mean you can see right across the province, no problem. But flat doesn’t mean boring, or unproductive! All that flat land gives us great plains to grow all kinds of wheats, grains, pulses, and more. One of these crops is Canola, otherwise known as rapeseed (gee, I wonder why it doesn’t go by that name more often?). Canola is used to make Canola Oil. EVERYONE has a bottle of that stuff in their kitchen! So, we’re going to be making a pie today, with a Canola Oil crust. Now what to go in the pie? Well, if you can get your hands on them, Saskatoon Berries would be great! They look like blueberries, but have a tarter taste that goes well in baked goods. For those of us that live outside the prairie region, blueberries, or other types of berries will have to suffice!

Ingredients:

Canola Oil Pie Crust:
1 cup all-purpose flour
1 teaspoon sugar
pinch salt
¼ cup canola oil
2 tablespoons cold milk*
About 2 tablespoons ice water

Mixed Berry Filling:
4 cups mixed berries (Saskatoon berries, huckleberries, blueberries, blackberries, strawberries, etc.)**
¼ to ⅓ cup, plus 2 teaspoons sugar
2 teaspoons grated lemon zest***
1 tablespoon cornstarch
1 tablespoon heavy cream or milk*

* To make this pie non-dairy, use soy-milk, almond milk or non-dairy creamer in place of the regular milk.
** Click here to learn about cleaning berries.
*** Click here for my tips on zesting lemons.

Directions:

Into a medium bowl sift together the flour, sugar, and salt. Stir in the oil and mix with a fork or pastry blender until the size of peas. Stir in the milk and mix until begins to form a dough. Stir in enough water to form a smooth ball. Flatten into a disk and wrap in plastic wrap. Allow to rest refrigerated for 20 to 45 minutes.

Preheat the oven to 375 degrees. In a large bowl, toss the berries with ¼ cup of the sugar and the lemon zest. Let sit 3 minutes, then taste to determine if more sugar is needed, adding more as needed. Add the cornstarch and mix well.

On a lightly floured surface, roll the dough into a large circle, about 10-inches across. Transfer to a baking sheet. Spread the fruit filling into the center of the dough, leaving a 2-inch border around the edge. Fold the edges over the filling, overlapping the dough into folds. With a pastry brush, brush the cream onto the dough border and sprinkle the remaining 2 teaspoons of sugar on top.

Bake until the dough is golden brown and the fruit is bubby, about 35 to 40 minutes. Remove from the oven and cool on the baking sheet for at least 10 minutes before serving.

English Fish and Chips with Mushy Peas and Tartar Sauce

Fish and ChipsA classic English dish is Fish and Chips, served with a side of Mushy Peas and Tartar Sauce. The trick to this dish is making sure that the oil is HOT! As for the peas, it may sound strange, but it’s savoury flavoured peas, that have been mushed or mashed, hence the name! This dish will serve 6 and the tartar sauce recipe will make about a cup of sauce. I suggest serving this with wedges of fresh lemon and malt vinegar!

Ingredients:

6 cod fish fillets or 6 haddock fillets
2 ¼ cups flour, plus more for dredging
1 ½ teaspoons baking soda
12 oz. beer (preferably a dark stout)*
1 lemon, juiced
salt & pepper
6 large russet potatoes, peeled & cut into chips
good quality cooking fat or oil

For Peas:
3 cups frozen green peas
¾ cup heavy cream
1 ½ tablespoons butter
¾ teaspoon salt
¾ teaspoon freshly ground black pepper

Tartar Sauce:
1 cup mayonnaise
2-3 tablespoons sweet pickle relish
½ teaspoon onion powder
½ teaspoon garlic powder

* Click here for the kosher alcohol list.

Directions:

General tips:

  • Keep whatever you’re frying cold until you’re ready to submerge it. This will help with the frying process, giving you crispness rather than sogginess. I would even suggest resting the bowl of batter in a larger bowl filled with ice, so that it’s kept nice and chilly.
  • Set your oven to 200 degrees to keep the ready pieces of fish and chips warm while you’re preparing the rest.

For Fish & Chips:
Heat oil up in a large pot or deep fat fryer, you’re going to want to get it to about 375 degrees (You can test this with a cooking thermometer). Peel the potatoes and cut into chunky sized chips. Rinse and DRY THOROUGHLY. Water and hot oil are a VERY BAD combination! Fry the chips for about 3 minutes until soft but NOT browned or golden. Drain and shake well and set to one side.

Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly – this is VERY important, it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter.

Put flour, baking soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps. Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.

Adjust deep fat fryer to fish frying temperature of 320-325 degrees for frying the fish. Take one fillet of fish at a time and holding it by the tail or thin end and swirl it around the batter until well coated – plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook – about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.

Once the fish is done turn up the heat setting to 375 degrees again and cook your chips until golden and crisp. Once done, toss your hot chips with salt. Serve on plates or newspaper with salt & vinegar!

For Mushy Peas:
Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender. Drain peas, and transfer back into the pot. Add the cream, butter, salt and pepper to peas, and mash with a potato masher, until the ingredients are blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.

For Tartar Sauce:
In a small bowl, mix together mayonnaise, sweet pickle relish, and the onion and garlic powders. Refrigerate for at least 1 hour before serving.

Strawberries with Chamomile Cream

Strawberries and CreamStrawberries and Cream… such a classic combination but the twist of flavouring the cream, here with Chamomile tea, definitely makes it both High Tea and Mother’s Day perfect! You can always switch up the type of tea used, but I would not recommend anything too acidic in nature. Something light and herbal would work best. This recipe will make enough for 6 people, but can easily be halved or doubled.

Ingredients:

1 cup heavy cream, divided
2 best-quality chamomile tea bags or 2 teaspoons dried chamomile flowers
2 pints fresh strawberries, hulled, quartered*
3 tablespoons sugar, divided

* Click here to learn how to properly clean fresh strawberries.

Directions:

Heat ½ cup of cream in a small saucepan over medium heat until bubbles form around the edges of the pan. Remove the pan from the heat and add the chamomile/tea bags. Let this steep for about 20 minutes. Keeping the chamomile/tea bags with the cream, transfer the steeped cream to a medium bowl, cover and chill until cold, about 2 hours.

Meanwhile, toss the strawberries with 2 tablespoons of sugar in a medium bowl to coat. Set aside to allow juices to form.

Strain chamomile cream through a fine-mesh sieve into a medium bowl. Add remaining ½ cup cream and remaining 1 tablespoon sugar. Using an electric mixer beat the cream until soft peaks form.

To serve, divide the berries among bowls and spoon the chamomile whipped cream over the berries.

Savoury Spring Vegetable and Goat Cheese Tart

Spring Vegetable & Goat Cheese TartThis savoury tart is filled with wonderful bits of green from the asparagus and onions, contrasting with the bright yellow from the eggs. The cheese adds a creamy tart note that definitely satisfies, even those of you who might not normally go for a tart. If you don’t have a tart pan (kinda like a shallow spring form pan) then you can always just use a regular pie dish or even the disposable tin ones that the pie crusts come in (that’s what I do). With regards to asparagus, please follow the link below to learn how to clean them properly. Alternatively though, you could use frozen pre-checked asparagus, from a brand such as Bodek. If you can’t find crème fraiche, you can substitute with sour cream or Greek yogourt. If you’re not crazy about tarragon (like me), you can omit this herb or use basil in its place. This tart will serve 8.

Ingredients:

1 store-bought pie crust
All-purpose flour (for surface)
2 bunches asparagus (about 1 ¼ pounds total), trimmed, peeled if thick*
5 spring onions or 12 scallions/green onions*
3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
8 ounces soft fresh goat cheese
¼ cup crème fraiche
¼ cup heavy cream
1 tablespoon minced flat-leaf parsley*
1 tablespoon minced fresh chives*
2 teaspoons minced fresh tarragon*
3 large eggs

* Click here to learn how to properly clean these ingredients.

Directions:

Roll out pie crust on a lightly floured surface to a 12″ round. Transfer to tart pan and press onto bottom and up sides. Bake crust according to package instructions. Let cool in pan on a wire rack.

Preheat oven to 425 degrees. Line a baking sheet with foil. Cut off top 1½” of asparagus tips; reserve. Slice stalks into ¼” rounds. Cut white bulbs from spring onions; trim and quarter (halve if using scallions/green onions). Slice pale-green parts into ¼” pieces. Toss asparagus tips and spring onion bulbs in a small bowl with 2 tablespoons oil; season with salt and pepper. Place in a single layer on prepared sheet; roast, turning once, until onions begin to brown and asparagus is bright green and tender, 12–15 minutes. Transfer to a small bowl. Reduce oven temperature to 375 degrees.

Meanwhile, heat the remaining oil and butter in a medium skillet over medium heat. Add sliced asparagus and pale-green parts of spring onions; season with salt and pepper. Cook, stirring often, until onions are soft and asparagus is bright green and tender, 6–8 minutes. Let cool slightly in pan. Spread evenly over bottom of tart crust.

Nanaimo Bars

Nanaimo BarsFor the mint version of this dessert, add some mint extract and green food colouring to the middle layer. This recipe will make about 32 bars.

Ingredients:

Bottom Layer:
1 cup butter, softened
½ cup white sugar
⅔ cup unsweetened cocoa powder
2 eggs, beaten
3 ½ cups graham cracker crumbs
2 cups flaked coconut
1 cup finely chopped almonds (optional)

Middle Layer:
1 cup butter, softened
½ cup plus 2 teaspoons heavy cream
¼ cup custard powder (if you can’t find this, use vanilla pudding mix)
4 cups confectioners’ sugar
1 teaspoon mint extract (for mint flavoured option)
2-3 drops green food colouring (for mint flavoured option)

Top Layer:
8 (1 ounce) squares semisweet baking chocolate
1 tablespoon plus 1 teaspoon butter

Directions:

For the bottom layer:
In the top of a double boiler, combine 1cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. In a small bowl, beat the 2 eggs until they are well combined. While constantly mixing, add a small amount of the cocoa mixture to the egg mixture so that the eggs can come up to temperature. Slowly add the egg mixture to the main cocoa mixture, until both are combined. Make sure to whisk the entire time so that the eggs do not cook and curdle. The mixture will thicken up, after about 2 to 3 minutes. Remove it from the heat and mix in the graham cracker crumbs, coconut and almonds (if you like). Press into the bottom of an un-greased 9×13 inch pan.

For the middle layer:
Cream together 1 cup butter, heavy cream and custard powder (pudding mix), and if using, the mint extract and food colouring, until light and fluffy. Mix in the confectioners’ sugar until smooth. Spread over the bottom layer in the pan. Chill to set.

For the top layer:
While the second layer is chilling, melt the semisweet chocolate and 1 tablespoon plus 1 teaspoon butter together in the microwave or over low heat. Spread over the chilled bars. Return to the refrigerator to let the chocolate set before cutting into squares.

Sauce 5 – Hollandaise Sauce

Hollandaise SauceHollandaise sauce is an emulsion of egg yolk and liquid butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. In appearance, it is light yellow and opaque, smooth and creamy. The flavor is rich and buttery, with a mild tang added by an acidic component such as lemon juice, yet not so strong as to overpower mildly-flavoured foods. This recipe will make about 2 cups of sauce.

Ingredients:

1 cup clarified butter (about 2½ sticks before clarifying)
4 egg yolks
2 tablespoon lemon juice (the juice from 1 small lemon)
1 tablespoon cold water
Kosher salt, to taste
Cayenne pepper (or a dash of Tabasco sauce), to taste

Directions:

Heat an inch or two of water in a saucepan over a medium heat. Also, your clarified butter should be warm, but not hot. Combine the egg yolks and the cold water in a glass or stainless steel bowl (not aluminum) whisk for a minute or two, until the mixture is light and foamy. Whisk in a couple of drops of lemon juice, too. The water in the saucepan should have begun to simmer. Set the bowl directly atop the saucepan of simmering water. The water itself should not come in contact with the bottom of the bowl. Whisk the eggs for a minute or two, until they’re slightly thickened. Remove the bowl from the heat and begin adding the melted butter slowly at first, a few drops at a time, while whisking constantly. If you add it too quickly, the emulsion will break. Continue beating in the melted butter. As the sauce thickens, you can gradually increase the rate at which you add it, but at first, slower is better.

After you’ve added all the butter, whisk in the remaining lemon juice and season to taste with Kosher salt and cayenne pepper (or a dash of Tabasco sauce). The finished hollandaise sauce will have a smooth, firm consistency. If it’s too thick, you can adjust the consistency by whisking in a few drops of warm water. It’s best to serve hollandaise right away. You can hold it for about an hour or so, provided you keep it warm. After two hours, though, you should toss it — both for quality and safety reasons.

Bernaise SauceBéarnaise Sauce

Béarnaise is a rich, buttery, aromatic sauce featuring shallots, tarragon and crushed black peppercorns. It’s one of the most amazing sauces to serve with a grilled steak. If you will be serving this sauce with meat, and you keep kosher, instead of using butter, you should use margarine so that the sauce remains pareve (non-dairy). This recipe will make about 2 cups of sauce.

Ingredients:

1 cup clarified butter (about 2½ sticks before clarifying)
4 egg yolks
½ cup white wine vinegar
½ teaspoon crushed black peppercorns
2 tablespoons chopped shallots
1 tablespoon chopped tarragon*
1 tablespoon chopped chervil (or parsley)*
Kosher salt, to taste
Cayenne pepper (or a dash of Tabasco sauce), to taste
Lemon juice, to taste

Directions:

Heat an inch or two of water in a saucepan over a medium heat. Also, your clarified butter should be warm, but not hot. In a separate saucepan, heat the vinegar, shallots, peppercorns and half of the tarragon to a simmer and reduce until the mixture is nearly dry (au sec). There should be about two tablespoons of liquid remaining. Remove from heat and transfer to a glass or stainless steel bowl (not aluminum). Add the egg yolks and whisk for a minute or two, until the mixture is light and foamy. The water in the saucepan should have begun to simmer. Set the bowl directly atop the saucepan of simmering water. The water itself should not come in contact with the bottom of the bowl. Whisk the egg-vinegar mixture for a minute or two, until it is slightly thickened. Remove the bowl from the heat and begin adding the melted butter slowly at first, a few drops at a time, while whisking constantly. If you add it too quickly, the emulsion will break. Continue beating in the melted butter.

As the sauce thickens, you can gradually increase the rate at which you add it, but at first, slower is better. After you’ve added all the butter, strain the sauce into a new bowl, stir in the chervil and the remaining tarragon. Season to taste with lemon juice, Kosher salt and cayenne pepper (or a dash of Tabasco sauce). The finished béarnaise sauce will have a smooth, firm consistency. If it’s too thick, you can adjust the consistency by whisking in a few drops of warm water. It’s best to serve béarnaise right away. You can hold it for about an hour or so, provided you keep it warm. After two hours, though, you should toss it — both for quality and safety reasons.

* click here to learn how to properly clean tarragon, chervil and parsley.

Chantilly SauceChantilly Sauce

The Chantilly Sauce is a classic sauce made by adding stiffly whipped cream to a basic Hollandaise sauce. Sometimes called Mousseline sauce, it can be served with seafood, vegetables or poultry, or, sweetened, on crepes and other desserts. The Chantilly Sauce can also be made with whipped egg whites instead of whipped cream. This recipe will make about 2 cups of sauce.

Ingredients:

1 pint Hollandaise sauce
½ cup heavy cream

Directions:

Whip the cream until it forms stiff peaks, then fold it into 1 pint Hollandaise sauce. Serve right away.

Sauce 1 – Velouté Sauce

Veloute SauceVelouté is a base for many popular soups and sauces. This recipe will make around 1 quart of sauce. These are the basic instructions:

Ingredients:

4 tablespoons butter or margarine (preferably clarified)
7 ¼ tablespoons flour
5 cups white stock, cold (chicken, veal, fish, or vegetable)

Directions:

Mix the flour and butter over medium heat in a heavy sauce pan. Cook, stirring frequently, until you’ve made a blond roux. Gradually whisk in COLD stock, stirring constantly to avoid clumps. Bring to a boil then reduce to simmer. Simmer until mixture is reduced to 4 cups (approximately 20 minutes). Strain, if necessary.

Notes:
There’s no need to season velouté… this sauce is a base for other sauces so it should be seasoned according to the small or compound sauce specifications.

Bercy SauceBercy Sauce

The Bercy sauce, named after a district in the east of Paris, is a finished sauce for fish and seafood dishes. It’s made by reducing white wine and chopped shallots and then simmering in a basic fish velouté. This recipe will make about 1 pint of sauce.
Ingredients

1 pint fish velouté
¼ cup white wine
2 tablespoons chopped shallots
1 tablespoon chopped parsley
1 tablespoon butter or margarine
Lemon juice, to taste

Directions:

In a heavy-bottomed saucepan, combine the wine and shallots. Heat until the liquid boils, lower the heat a bit and continue simmering until the liquid has reduced by a little more than half. Add the velouté, then lower heat to a simmer and reduce for about 5 minutes. Stir in the butter and chopped parsley. Season to taste with lemon juice and serve right away.

Normandy SauceSauce Normandy

The Normandy Sauce is a classical sauce for fish and seafood made by flavouring a fish velouté with chopped mushrooms and then thickening it with a mixture of egg yolks and heavy cream called a liaison (click here for information on liaisons). This recipe will make about 2 cups of sauce.

Ingredients:

2 cups fish velouté
¼ cup fish stock
½ cup chopped mushrooms
½ cup heavy cream (or non-dairy creamer)
2 egg yolks
1½ tablespoons butter or margarine

Directions:

In a heavy-bottomed saucepan, melt 1 Tbsp of butter and sauté the mushrooms until soft, about 5 minutes. Add the velouté and the fish stock to the mushrooms. Bring to a boil, then lower heat to a simmer and reduce by about one-third. In a stainless steel or glass bowl, beat together the cream and egg yolks until smooth. This egg-cream mixture is called a liaison. Slowly add about a cup of the hot velouté into the liaison, whisking constantly so that the egg yolks don’t curdle from the heat. Now gradually whisk the warm liaison back into the velouté. Bring the sauce back to a gentle simmer for just a moment, but don’t let it boil. Strain, swirl in the remaining butter and serve right away.

Allemande SauceSauce Allemande

The Allemande Sauce (which is also sometimes called “German Sauce”) is a finished sauce made by thickening a veal velouté with a mixture of egg yolks and heavy cream called a liaison. This recipe will make about 2 cups of sauce.

Ingredients:

2 cups veal velouté
¼ cup heavy cream (or non-dairy creamer)
1 egg yolk
Kosher salt and freshly ground white pepper, to taste
Lemon juice, to taste

Directions:

In a heavy-bottomed saucepan, heat the velouté over medium-high heat. Bring to a boil, then lower heat to a simmer and reduce for about 5 minutes or until the total volume has reduced by about a cup. In a stainless steel or glass bowl, beat together the cream and egg yolk until smooth. This egg-cream mixture is your liaison. Slowly add about a cup of the hot velouté into the liaison, whisking constantly so that the egg yolk doesn’t curdle from the heat. Now gradually whisk the warm liaison back into the velouté. Bring the sauce back to a gentle simmer for just a moment, but don’t let it boil. Season to taste with Kosher salt, white pepper and lemon juice. Strain and serve right away.

Sauce SupremeSauce Suprême

The Suprême Sauce is a finished sauce made by enriching a chicken velouté sauce with heavy cream. This recipe will make about 1 quart of sauce.

Ingredients:

1 quart chicken velouté
1 cup heavy cream or non-dairy creamer
1 tablespoon butter or margarine
Kosher salt and freshly ground white pepper, to taste
Lemon juice, to taste

Directions:

In a heavy-bottomed saucepan, gently heat the heavy cream to just below a simmer, but don’t let it boil. Cover and keep warm. Heat the velouté in a separate saucepan over medium-high heat. Bring to a boil, then lower heat to a simmer and reduce for about 5 minutes or until the total volume has reduced by about a cup. Stir the warm cream into the velouté and bring it back to a simmer for just a moment. Stir in the butter, season to taste with Kosher salt and white pepper and just a dash of lemon juice. Strain through cheesecloth and serve right away.