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Archive for November, 2012

Peppermint Bark

This came from the LCBO website.  I give it in pretty tins every year to the in-laws and as hostess gifts, but it makes a sweet gift for teachers and daycare staff.

Tins of this bark make great last-minute special gifts. Use aromatherapy peppermint oil, the purest peppermint oil that you can buy, available at health food stores. It tastes much better than peppermint extract. Use Belgian chocolate for the best flavour.

1 lb (500 g) chopped bittersweet chocolate

8 drops peppermint oil
1 lb (500 g) chopped white chocolate
¾ cup (175 mL) chopped candy canes
1. Line an 11 x 17-inch (28 x 43-cm) baking sheet with parchment paper. Adjust amounts for different sized cookie sheets. Set aside.
2. Melt bittersweet chocolate in a heavy pot on low heat, stirring constantly. Stir in 4 drops peppermint oil or more to taste.3. Spread chocolate evenly onto the prepared sheet. Chill until set, about 1 hour.

4. Melt white chocolate in a heavy pot on low heat, stirring constantly. Stir in remaining four drops of peppermint oil, then add candy canes.

5. Spread white chocolate mixture over chilled dark chocolate, spreading to the edge of the pan. Chill until set, about 4 hours or overnight. Refrigerate until just before serving, then break into pieces and serve or package as gifts. Will keep in the refrigerator for 3 weeks.

http://www.lcbo.com/lcbo-ear/RecipeController?action=recipe&language=1&recipeID=1164&recipeType=1

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Robin says to ignore the fact that it comes from Rachel Ray! Super easy and you can leave out the skewers and pomegranate seeds.

Ingredients

2 cups plain yogurt
2 cloves garlic, finely chopped and mashed into a paste
2-inch knob ginger, peeled and grated
Zest and juice of 1 tangerine
2 tablespoons mild curry paste, such as Patak’s brand
Salt and ground black pepper
4 boneless, skinless chicken breasts, cut into 1-inch cubes
Nonstick cooking spray or EVOO, as needed for the grill or broiler
3 scallions, thinly sliced on a bias
1/2 cup pomegranate seeds
Yields: 4 servings, as a snack

Preparation

In a large mixing bowl, combine the yogurt, garlic, ginger, zest of the tangerine, curry paste and some salt and pepper. Add the chicken to the mixture and stir to coat. Marinate in the refrigerator for at least 1 hour and up to overnight.

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This came from my buddy Robin who said that it was the most successful recipe (aside from hot dogs and canned beans) in the last 2 weeks.

Ingredients

1 green onions/scallions, finely chopped
1 clove garlic, minced
1/2 tbsp gingerroot, grated
1 1/2 tbsp soy sauce, low-sodium
1 tbsp Hoisin sauce
1 tbsp olive oil
1/2 tbsp lemon juice, freshly squeezed
ground pepper to taste
300 g salmon fillet

Method
Marinate
Finely chop the scallion, mince the garlic, then put them in a shallow dish. Add the grated ginger, soy sauce, Hoisin sauce, oil, lemon juice, and pepper. Whisk using a fork to combine the ingredients. It is not necessary to add any salt since the soy and Hoisin sauces are already rather salty.
Put the salmon in the dish and turn it to coat with the marinade. Cover and let stand either 30 min at room temperature or overnight in the refrigerator.

Bake
Preheat the oven to 190ºC/375ºF.
Remove the salmon from the marinade, letting the excess marinade drip off, then transfer it to a baking sheet, skin side down. Bake in the middle of the oven about 20 min. Alternatively, the salmon may be cooked on an outdoor grill.
Check with a fork to see if the fish is cooked through. Separate and lift the salmon from the skin with a metal spatula and serve (discard skin).

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