Turkey Stock

Turkey Stock – Candy Coated Culinista

Another great make ahead Thanksgiving or Christmas recipe that can be used in stuffing, gravy and day after soup.

Yield/Serving: 1 litre
Prep Time: 15 min.
Cook Time: 4 hours, plus
Difficulty level is: Easy, time consuming

Slightly altered from No Crumb Left

Ingredients
• 6-8 turkey pieces; combo of wings and drumsticks
• 10 cups of water
• 1 large onion. Sliced into rings
• 2 carrots, peeled and chopped
• 2 celery sticks, chopped
• Fresh parsley, handful
• Fresh chives, handful
• Fresh thyme, handful

Assembly
1. Preheat oven to 450°F.
2. Place turkey pieces into a roasting pan and bake for 60 minutes. (Just ensure all sides of the turkey are a golden brown)
3. Check every 30 minutes and flip.
4. Meanwhile using a large stock pot add ten cups of water and bring to a boil over high heat.
5. Once turkey is done, tear apart the wings and place all the turkey pieces along with the vegetable into the stock pot.
6. Scrape the brown bits from the roasting pan with a wooden spoon and add to the stock pot. (If it hasn’t all deglazed; just turn on the burner and add some water and let boil and scrap the turkey pieces off)
7. Gently simmer over low heat for 4 hours. The stock will reduce down.
8. Let cool and pour into jars and chill.

Tips
• Use the leftover turkey for whatever you like. I saved the drum sticks for dinner as they remained whole and the turkey wings were put in a quick turkey soup with the rest of the veg.
• You can also freeze this stock.

Please Enjoy

My thoughts
Not going to lie here this is a lot of work for stock; but then there are no preservatives, sodium or salt and chemicals. So start this in the morning and go about your day in the house and let this reduce while you’re doing chores and other baking. There is no salt in this recipe so it won’t be as flavourful as you expect; but it’s best to salt whatever dish you put this into after the fact.

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Hearty Winter Soup

Hearty Winter Soup – Candy Coated Culinista

We had our first snowfall last Friday and I was pushed head on into soup season a little earlier than I expected. Now I had bought rutabagas and had no clue what to do with them besides my usual preparation and then I thought of adding this to my winter soup.

Yield/Serving: 8 servings
Prep Time: 15 min.
Cook Time: 1 hour + 45 min. inactive tine
Difficulty level is: Easy

Ingredients
• 1 pepper squash
• 2 rutabagas, peeled and cubed
• 2 sweet potatoes, peeled and cubed
• 1 tbsp, extra virgin olive oil
• 1 white onion, diced
• 3 cloves garlic, finely diced
• 3 button mushrooms, sliced
• 1 litre homemade vegetable stock

Assembly
1. Preheat oven to 400°F.
2. Cut squash in half and scoop out the insides while the oven warms up.
3. Place in a roasting pan and bake for one hour.
4. Prepare rutabagas and sweet potatoes and boil in a medium sized saucepan until tender.
5. Using a frying pan over medium heat pour in olive oil and add onions, garlic and mushrooms; fry until golden brown.
6. Place rutabagas, squash, sweet potatoes, onions, garlic and mushrooms in a bowl and set aside.
7. Using a large stock pot, pour vegetable stock in and add vegetables.
8. Using the immersion blender, vegetables and let simmer until squash is tender.
9. Once squash is cooked, scoop out of the skin and add to the stock pot.
10. Blend again until all the vegetables & fruit have been pureed and the soup is smooth.
11. Let simmer on low for 45 minutes.
12. Garnish with parsley if desired and serve.

Tips
• Use store bought vegetable stock.

Please Enjoy

My thoughts
This turned out much better than I expected as rutabaga has very little flavour. However; with the other vegetables there was an added earthiness I enjoyed. The colour was a little muddier than I’d hoped; but I would have had to add more squash and sweet potato to get my desired colour.

R is for … Rainier Cherry Puree Pops

R is for … Rainer Cherry Ice Pops – Candy Coated Culinista

Ranier cherries are the best period. I love them even though they are so expensive and I really should just stay away. I was grocery shopping and saw these peculiar looking cherries and to me they just looked a little anaemic; but low and behold these were Ranier cherries and I decided to purchase a 2lbs container up and give them a try. These were so sweet and succulent that I could eat a whole container myself in one sitting. I still find these are still too pricy, but they are only around for maybe a month in the summer, so I will splurge to taste these wonderful fruit gems.

Yield/Serving: approx. 10 popsicles (depending on your mold size)
Prep Time: 5 min.
Cook Time: 8 min.
Difficulty level is: Easy

Ingredients
• 2 cups ranier cherries, pitted
• ¼ cup sugar
• 2 cups water

Assembly
1. Combine cherries, water and sugar in a small saucepan.
2. Over medium-high heat let simmer for 8 minutes, until the sugar has dissolved.
3. Let the mixture cool.
4. Pour mixture into a blender and pulse slightly.
5. Fill the ice pop molds and freeze overnight.
6. Unmold and serve.

Tips
• Run over luke warm water to unmold.

Please Enjoy

My thoughts
Yum immediately came to mind and this is a great way to have rainier cherries. I added strawberries to a few popsicles to give a variety to the puree pops and they still tasted wonderful.

Autumn Beetroot Smoothie

Autumn Beet Smoothie – Candy Coated Culinista

I remember a short while ago I couldn’t tolerate a vegetable smoothie and then I started enjoying them. Slowly I added more and more vegetables building up my tolerance and now I’m at the point where I have a veggie smoothie more days than naught.

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 1 min.
Difficulty level is: Easy

Ingredients
• ½ raw beetroot, peeled and cut into chunks
• Handful of cranberries
• 1 small knob of ginger
• 1 banana, cut into slices
• 3 tbsp plain yoghurt
• ½ cup water
• Few ice cubes

Assembly
1. Prepare vegetables and fruit and place in blender jar.
2. Add yoghurt, water and ice and blend for one minute.

Please Enjoy

My thoughts
I’ve always loved beets and this smoothie with its natural sweet touch from the beetroot and slight kick from the ginger is a wonderful fall smoothie.

Tombstone Chocolate Brownies

Tombstone Chocolate Brownies – Candy Coated Culinista

Halloween is almost here and as Halloween is my second favourite holiday I just love making dessert for this day. This year I am being good and am staying away from the temptation of Halloween candy as best I can. I have only 1 pack of Rockets in the house and I have given away half of them. I am focusing more this year on making unique and decorative treats for my friends and God-Kids.

Yield/Serving: 8 – 10 tombstones
Prep Time: 10 min.
Cook Time: 25 min.
Difficulty level is: Easy

Ingredients
• 10 tbsp unsalted butter
• 1 cup granulated sugar
• ¾ cup Dutch processed cocoa powder
• ½ cup sea salt
• 1 tsp vanilla extract
• 2 large eggs
• ½ cup all-purpose flour
• 1 tsp black gel food colouring
• White icing, to decorate

Assembly
1. Preheat oven to 325°F.
2. Spray pan with non-stick spray.
3. Melt butter over medium heat in a small saucepan and let cool slightly.
4. Whisk sugar, cocoa, salt in a medium bowl and combine.
5. Pour the butter in slowly and whisk, then add the vanilla extract.
6. Add eggs one at a time and then add flour until incorporated.
7. Finally add black food colouring gel and don’t overmix.
8. Pour batter in pan cavities and bake for 20 to 25 minutes until a cake tester inserted comes out clean.
9. Leave in pans for five minutes and then turn out.
10. Repeat again if you have batter still left over.
11. Decorate with white icing and serve.

Please Enjoy

My thoughts
These brownies are dense and moist and the perfect size with a scoop of ice cream or glass of milk. I had fun decorating these tombstones and I will be making these again before Halloween.

Q is for … Mediterranean Vegetable Quiche

Q is for … Mediterranean Vegetable Quiche – Candy Coated Culinista

Perfect for breakfast, lunch or dinner. These delicate little quiches are good anytime of day and taste of the Mediterranean.

Yield/Serving: 2
Prep Time: 15 min.
Cook Time: 30 min
Difficulty level is: Easy

Ingredients
• 1 tbsp butter
• 2 large eggs
• 1/2 cup heavy cream
• 1/2 cup whole milk
• Pinch of sea salt
• Pinch of black pepper
• ¼ tsp Greek spices
• Handful of spinach
• 10 Kalamata olives pitted and chopped
• ¼ grape tomatoes, halved
• 1/8 cup red onion diced
• ¼ cup feta cheese, cubed
• ¼ cup cheddar cheese, shredded

Assembly
1. Preheat oven to 425°F.
2. Butter the dishes and set aside.
3. Using a medium bowl and whisk eggs, heavy cream, milk, salt, pepper and spices together.
4. In a separate bowl add vegetables and feta cheese and mix and place in dish.
5. Sprinkle the cheddar cheese on top and pour egg mixture over top.
6. Bake for 20 to 25 minutes or until quiche has set.
7. Let cool and cut into slices.

Tips

Please Enjoy

My thoughts
I know only three foods of dishes that start with a Q that I could make that wouldn’t entail me searching far and wide for peculiar and exotic ingredients. So I went back and made another quiche but crustless this time; eliminating the part of my last quiche that I didn’t love.

Ground Cherry (Physalis) & Rhubarb Thanksgiving Practice Mini Pies

Ground Cherry (Physalis) & Rhubarb Thanksgiving Practice Mini Pies – Candy Coated Culinista

I have been dreading making a pie because every time I have made a pie crust it has never turned out right. With Thanksgiving quickly approaching I wanted to practice making a pie before I make a pie for Thanksgiving dinner. To date when I make pies they are always a crumb crust and it’s time for me to work on the things that intimidate me.

Yield/Serving: 2 mini pies
Prep Time: 30 min.
Cook Time: 1 hour 30 min.
Difficulty level is: Medium

Ingredients
Pie Crust
• 2 cups all-purpose flour, plus more for flouring
• ¼ tsp sea salt
• 11 tbsp cold unsalted butter, cut into pats
• 6-10 tbsp cold water
Filling
Ground Cherries

• Ground cherries
• 1 tsp cinnamon
• 1 tsp golden brown sugar
Rhubarb
• 2 stalks of rhubarb, chopped
• 1 knob of ginger, minced
• 1 tsp ground ginger
• 2 tsp sugar
Egg Wash
• 1 egg whisked
• 4 tbsp whipping cream

Assembly
Pie Crust

1. Preheat oven to 375°F.
2. In a large bowl combine the flour and salt and quickly whisk.
3. Add butter and work together with your fingertips until mixture is crumbly.
4. Add in cold water little by little until dough comes together.
5. Divide dough in half and roll out on a lightly floured surface and transfer to pie dishes.
6. Poke the dough with a fork all over.
7. Fill pie shells with dried beans or pie weights and bake for 12 minutes.
8. Remove the beans or weights and reduce the temperature to 350°F.
9. One bake set aside and quickly put together the pie fillings.
Filling
Ground Cherries & Rhubarb

1. In your first small bowl; mix ground cherries, cinnamon and golden brown sugar until ground cherries are coated.
2. In your second small bowl; mix rhubarb, ginger, ground ginger and sugar until rhubarb is coated.
3. Fill each pie and roll out the remaining dough.
4. Decorate pie with cut outs and a lattice design if you want to get creative. Just ensure you crimped the edges with a fork to seal the two pieces of dough together.
5. Wash with the eggs wash and sprinkle the ground cherry pie with golden brown sugar.
6. Bake for 1 hr to & 1 & 30 hrs depending on your oven and how thick your crust is. (Ensure the bottom of your crust is golden brown to ensure it has baked through.

Tips
• Have fun decorating the pie crust if you can. It was one of the more enjoyable parts of baking the pie besides eating the filling.

Please Enjoy

My thoughts
Ground Cherry & Physalis are also known as Golden berries, they all have the same cherry tomato look. Except the Farmer’s market variety were smaller as a whole and less sweet than the non-organic Golden berries from Colombia. Funny enough I actually enjoyed making this dough; because it actually turned out; which never happens for me. I even tried to decorate the pie because I was on such a high. The taste was not bad and I honoured these limited and very seasonal produce. I will have to avoid making pies with tops on them for now as the top was to0 thick and not flaky. This will probably be solved by rolling out the dough thinner; but for now open faced pies will continue to be my thing. I feel confident in making pasta now and I even pulled out my Ravioli stamper for sometime in the near future.

Cornish Game Hen with White Heirloom Haricots

Cornish Game Hen with White Heirloom Haricots – Candy Coated Culinista

Thanksgiving is this weekend and I was in the mood to do a little trial run for the big day.

Yield/Serving: 2
Prep Time: 35 min.
Cook Time: 1 hour
Difficulty level is: Medium

Ingredients
Rock Cornish Game Hen

• White onion, slices from half a small onion
• Garlic, 2 cloves whole
• Dijon Mustard
• Dried basil
• Dried rosemary, crushed
• Lemon, slices from half a lemon
Smashed Potatoes
• Yellow skinned gem potatoes
• Fresh thyme, sprinkle on top
White Haricots with Chives
• White haricots
• Chives, finely chopped
Sauteed Mushrooms
• Handful button mushrooms, quartered

Assembly
Rock Cornish Game Hen

1. Preheat oven to 375°F.
2. Slice onions and place inside the cavity of the hen along with whole garlic.
3. Rub spices over hen and spread Dijon mustard over top.
4. Bake for 1 hour and until the skin is a golden brown.
Smashed Potatoes
5. Over high heat boil a pot of salted water with the gem potatoes.
6. When the potatoes are slightly tender drain; set aside and let cool.
7. Once cooled place potatoes on a cutting board and smash overtop with a mug base and sprinkle with fresh thyme.
White Haricots with Chives
8. In a medium size saucepan steam haricots until just firm.
9. Immediately place haricots in an ice bath to shock them and stop the cooking process.
10. Set aside in a bowl and add chives and mix.
Sauteed Mushrooms
11. Using a small frying pan, place a little extra virgin olive oil and sauté mushrooms.
12. Place of platters and serve.

Tips
• Make a quick scratch gravy from the pan drippings

Please Enjoy

My thoughts
These little hens are such a simple, gourmet way to enjoy your Thanksgiving. If you are not in the mood for Turkey or have guests that dislike turkey; this is the way to go. One hen per person is a wonderful idea and also having an intimate dinner for two splitting the rock hen in half works just as well. This meal felt very farm to table with the Farmer’s market finds and a more unique protein. I have already bought another hen for a rainy day when I want to make something just a little more special for my guests.

Cornish Game Hen with White Heirloom Haricots – Candy Coated Culinista

Cornish Game Hen with White Heirloom Haricots – Candy Coated Culinista

Mini Vanilla Madeleines with Cardamom Sugar

Mini Vanilla Madeleines with Cardamom Sugar – Candy Coated Culinista

These French tiny tea cakes or cookies to some are such a recognizable scalloped shape it is on the list of quintessential French sweets.

Yield/Serving: 40 – 48 mini Madeleines
Prep Time: 10 min.
Cook Time: 10-12 min.
Difficulty level is: Medium

From: Bake from Scratch

Ingredients
• 3 large eggs, at room temperature
• 2/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup unsalted butter, melted & cooled
• 1 cup all-purpose flour
• ¼ cup cornstarch
• ½ tsp baking powder
• ¼ tsp kosher salt
• ¼ cup confectioners’ sugar
• 1 ½ tsp ground cardamom

Assembly
1. Preheat oven to 375°F and spray Madeleine pan with non-stick cooking spray.
2. Over medium heat melt butter and let cool.
3. Using an electric stand mixture with the paddle attachment; beat the eggs, sugar and vanilla extract at medium speed until fluffy; about 3 minutes.
4. Beat in the melted butter.
5. In a large bowl sift together flour, cornstarch, baking powder and salt.
6. Stir in the flour mixture with a rubber spatula and fill pan until almost full.
7. Bake until madeleines spring back when pressed, 10 to 12 minutes.
8. Place madeleines onto a dish and sprinkle with confectioners’ sugar and cardamom mixture.
9. Serve immediately.

Tips
• I piped the batter in to pans and filled them to the top and they turned out great. I found this worked better for me then spooning in the batter.

Please Enjoy

My thoughts
I bought a Madeleine pan a few years ago and after what I thought was the disaster outcome I have never visited this cake again. I had thought my reproduction was terrible; but I have learned now that this is what Madeleines tastes like. They are only good right out of the oven in most instances and after that they harden quite fast; which is probably why they are dunked in tea or coffee. I am not a fan of the texture of this tiny cake; but now I have the technique down and I can check this off my list.

Heirloom Tomato & Purple Pepper Salad with Marinated Onions

Heirloom Tomato & Purple Pepper Salad with Marinated Onions – Candy Coated Culinista

Another trip to the Farmer’s Market with wonderful results.

Yield/Serving: 4
Prep Time: 5 min.
Cook Time: 1 hr. to
Difficulty level is: Easy

Marinated Onions slightly altered from No Crumbs Left

Ingredients
Marinated Onions

• 1 medium red onion, sliced
• ¾ cup extra virgin olive oil
• 1 tbsp dried basil
• Chives, small bundle finely chopped
• 1 tbsp fresh thyme
• ½ tsp dried oregano
• 1 tbsp apple cider vinegar
Heirloom Salad
• Heirloom grape tomatoes, sliced
• Heirloom Purple peppers, sliced
• Red bell peppers, sliced

Assembly
Marinated Onions

1. Thinly slice onions and place in a small bowl.
2. In a small bowl, mix oil and vinegar and herbs and pour over onion.
3. Ensure the onions are submerged and let sit at room temperature for at least 1 hour.
Heirloom Salad
1. Slice grape tomatoes in half and slice peppers, keeping their full shape.
2. Place tomatoes and peppers along with onions (not including the marinated oil) on a platter and serve.

Tips
• Marinated onions keeps for two days unrefrigerated.

Please Enjoy

My thoughts
The original recipe called for just oregano and the use of red wine vinegar; but I had just used both these up. (just my luck) so I worked with what was in my pantry. I didn’t slice the onion as thinly as I hoped; but I still turned out great.

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