X is for … Raspberry & Peach Liqueur White Christmas Fruit Cake

X is for … Raspberry & Peach Liqueur White Christmas Fruit Cake - Candy Coated Culinista

Since it is now officially autumn yet the weather is quite nice here still, I thought it would be the perfect time to start soaking my Christmas fruits and do a dry run of a fruitcake as this is all new to me.

Yield/Serving: 10 – 12 slices – 12” x 5” pan
Prep Time: 15 min.
Cook Time: 3hr & 30 min.
Difficulty level is: Easy

• 1 cup of glace fruit ( papaya, red cherries, green cherries, pineapple, orange peel, cherries, lemon peel)
• 1/8 cup golden raisins
• 1/8 cup dried currants
• 1/8 cup dried cranberries
• 1/8 cup dried apricots
• 1/8 cups dried dates
• 1/8 cups dried prunes
• Any other glace or dried fruits you desire to total 2 cups of fruit
• Slivered almonds
• Hazelnuts, chopped
• Pinenuts
• Peanuts, chopped
• Walnuts, chopped
• Pecans; chopped
• Any other nuts like pistachios if desired
• ¼ cup raspberry liqueur
• ¼ cup peach liqueur
• 1 cup unsalted butter, softened
• ½ cup brown sugar, firmly packed
• 5 eggs
• 2 cups all-purpose flour
• 2 tbsp liquor mixture

Prior to bake day
1. Using a container with a cover add in all the glace, dried fruits, and set aside.
2. In a small saucepan pour granulated sugar over low heat without stirring and let the sugar melt.
3. Once sugar starts melting start stirring immediately until the colour changes to a golden brown/.
4. Add in raspberry and peach liqueur and pour over the glace and dried fruits.
5. Stir daily and every time you remember or pass by the container and mix up the glace and dried fruits.
6. As the liquid is absorbed feel free to add more alcohol if desired.
Bake day
7. Preheat oven to 300°F.
8. Grease a pan and line with parchment paper and set aside.
9. Using an electric mixture with the paddle attachment, beat butter and brown sugar until combined.
10. Add the eggs in one at a time followed by the flour until well mixed.
11. Pour the glace, fruit and nuts and combine by hand.
12. Spead mixture into pan and bake for 3 hours and 30 minutes.
13. Brush the top of the cake every 30 minutes with liqueur mixture.
14. Cover with foil and let cool in pan overnight.

Please Enjoy

My thoughts
I didn’t realize I would be babysitting this fuitcake for over 3 hours. Is this the normal baking time of fruitcake because that seem ridiculous to me lol. I had some leftover liquer and though this would be a good way to get rid of a bottle. This tasted great with the mix of nuts and fruits. I will be trying this again in a few days to see if the flavour changes any as fruits cakes are meant to have a longer shelf life.

Asparagus & String Beans with Smoky Romesco

Asparagus & String Beans with Smoky Romesco – Candy Coated Culinista

Having a BBQ? Try this interesting grilled appetizer for your guests.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

From: Food 52 Any Night Grilling

• 2 bunches asparagus
• 1 pound, green, purple or yellow wax beans (preferably a combination)
• 1 thick slice country style bread
• 2 large red bell peppers, halved, cored and seeded
• 2 fresno chilies
• ½ red onion, cut into thick wedges
• ½ cup extra virgin olive oil, plus more for drizzling
• 2 plum tomatoes, halved
• ¼ cup skinned roasted hazelnuts or almonds
• 1 tsp sherry vinegar, plus more as desired
• 2 tbsp freshly chopped thyme or marjoram leaves
• 1 tsp smoked paprika
• 1 clove garlic or 1 tsp smoked garlic (from book)
• Kosher salt, to taste
• Ground black pepper, to taste

1. Prepare charcoal grill to medium-high heat and coat the gill pan with extra virgin olive oil over high heat using a paper towel. If you are using a grill basket allow to heat for 10 minutes prior to use.
2. Snap ends of asparagus and trim beans and set aside.
3. Grill the bread over direct heat until grill marks appear, about one minute per side.
4. In a bowl lightly toss bell peppers, chilies and onions in olive oil.
5. Place over grill on in grill basket turning and rotating for 6 to 7 minutes for the onions and continue to char the red peppers.
6. Cover peppers in a kitchen towel (to make it easier to remove the skin)
7. Grill tomatoes and when cooled enough remove skin also.
8. Using a food processor add peppers, chilies, onion, tomato along with nuts, thyme and paprika and salt into a thick puree. Drizzle in olive oil as you go.
9. Grill asparagus and beans and serve warm or at room temperature with romesco.

• Sprinkle some flaky finishing salt and serve.

Please Enjoy

My thoughts
This recipes was super simple and very easy to complete. The only thing here is you have to be a fan of romesco. I had heard of romesco before; but never had tried or made it. It reminds me of a salsa or pesto of sorts. Typically it is served with meat or fish; but today it’s served with grilled veggies and totally works. I added some finishing salt and it really rounded out the taste of the veggies.

H is for … Hazelnut Brittle

H is for ... Hazelnut Brittle - Candy Coated Culinista

H is for … Hazelnut Brittle – Candy Coated Culinista

This confection is a simple step into candy confection making and a great practice for learning the stages or sugar.

Prep Time: 10 min.
Difficulty level is: Intemediate

• 1 1/3 cups granulated sugar
• 2/3 cups water
• Non-stick cooking spray
• 2/3 cups hazelnuts, toasted and chopped

1. In a small saucepan over medium heat pour in the sugar and water stirring gently to dissolve water.
2. Let the sugar mixture simmer without disturbing until the sugar turns an amber colour, (325°F -338°F)
3. Place a silpat or non-stick silicone sheet on a cookie sheet.
4. Spread chopped hazelnuts out on the baking sheet and pour caramel over and let set until hardened.
5. Break into shards.

Please Enjoy

My thoughts
This is a sweet, nutty and a perfect addition to a scoop of ice cream. It took awhile to get the sugar mixture to reach that hard-crack stage; but slow and steady is the way to go as the temperature can climb fast and become a bitter sugar versus sweet.

Ancient Grain Breakfast

Ancient Grain Breakfast - Candy Coated Culinista

Ancient Grain Breakfast – Candy Coated Culinista

The journey the put more gluten-free and ancient grains into my diet continues. I bought this book after I made my bulgur wheat and black lentil salad, only to find this pairing in this book also I love when I think like the cookbook, it means I am on the right path and my food pairing process is true. I usually have smoothies for breakfast or toast or cereal, but I wanted to mix up my breakfast routine.

Altered from Grain Power

Yield/Serving: 1
Prep Time: 5 min.
Cook Time: 15-20 min, then overnight in fridge
Difficulty level is: Easy

• 1 cup mason jar
• 2 tbsp steel-cut oats
• 1 tbsp amaranth seeds
• 1 tbsp red quinoa
• 1 ½ tbsp sultan raisins
• 1 tsp chia seeds
• Cinnamon, pinch
• ¾ cup boiling water
• 2 tbsp milk
• 1 tsp pure maple syrup
• 1 tbsp walnuts
• 1 tbsp, dried apricots
• 3 raspberries
• 3 blackberries
• 5 blueberries

1. Pour oats, amaranth seeds, red quinoa, raisins, chia seeds and cinnamon into a mason jar.
2. Fill with boiling water.
3. Screw on lid and shake and let set for 15 to 20 minutes on the counter.
4. Shake again and place in fridge for 7 or more hours.
5. In the morning remove from the fridge and reheat in the microwave or in a saucepan until warmed.
6. Stir in milk to your desired consistency, maple syrup and sprinkle with walnuts, apricots and fruit.

• Ensure mason jar has a little more space, then you can add the nuts, and fruit to the jar in the morning and enjoy your breakfast at work.

Please Enjoy

My thoughts
This smelt great making this before bed. It took no time at all and I was hoping for great results in the morning. When I warmed it up it tasted good, I just have to get used all these grains. I was expecting it to taste like oatmeal with a twist, but I will put in more oats if I want it to be more like the traditional oatmeal. Over time I will learn to love this with some more tweaking.

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