Ginger Crème Caramel

Ginger Crème Caramel – Candy Coated Culinista

Ginger fans need to try this Crème Caramel or as I call it flan from my Filipino friends.

Yield/Serving: 8-10
Prep Time: you will need to start 2 days ahead of time
Cook Time: 90 minutes
Difficulty level is: Easy; but time consuming

From Sweet by Ottolenghi & Goh

Ingredients
• 3 ¼ cups whole milk
• ½ cup heavy cream
• 2 ¾ inch piece of fresh ginger, peeled send coarsely grated
• ½ vanilla pod, sliced in half lengthwise and seeds scraped
• 2 cups granulated sugar
• 6 large eggs
• 1 tsp vanilla extract

Assembly
1. If you are infusing the custard with ginger, you will need to start this recipe two days in advance.
2. Place milk, cream, ginger and vanilla pod and seeds in a medium bowl or measuring cup and whisk to combine.
3. Cover with plastic wrap and keep in the fridge for at least 6 hours, or ideal 24 hours, to infuse.
4. When you are ready to make the crème caramel preheat oven to 325°F.
5. Place baking dish in the oven to keep warm until needed as heating the dish will make it easier to coat it with the hot caramel.
6. Add 1 cup of the sugar to a large pan or skillet and place over medium heat.
7. Cook for about 5 minutes, resisting the urge to stir; but tilting and swirling the pan instead, until the sugar has melted and begins to brown around the edges.
8. Continue this process until the sugar has turned into a dark amber caramel.
9. Remove the hot baking dish from the oven and immediately pour the caramel using a kitchen towel to protect your hands from the hot dish.
10. Tilt the dish around so the caramel coats the entire base and rise halfway up the sides of the dish.
11. Place the dish in a deep baking pan and set aside for 15 minutes. The caramel doesn’t need to become rock hard; but it should be firm enough that pouring the custard over top doesn’t disturb it.
12. Boil some water and set aside.
13. Place eggs in a large bowl with the remaining 1 cup of sugar and vanilla extract.
14. Whisk until smooth and then strain the infused milk-cream mixture into the eggs through a fine mesh strainer. Discard ginger pieces and whisk the mixture until well combined; but not frothy.
15. Pour mixture into the caramel-coated dish and place the baking pan (with the crème caramel dish inside) in the oven.
16. Pour some recently boiled water into the baking pan so the water reaches halfway up the pan.
17. Bake for 90 minutes and the top of the caramel should be a golden brown, while the middle is still wobbly. However, a skewer inserted should come out clean.
18. The wobble will firm up in the firm; but cooking time can vary depending on dish size and the material it is made out of. So it could take up to 2 hours depending.
19. Remove baking pan from oven and carefully transfer the crème caramel to a wire rack.
20. Set aside and allow to completely cool and then cover with plastic wrap and keep in fridge overnight (or up to 3 days) to allow the caramel to pool and the custard to firm up.
21. If the custard part of the crème caramel is stuck to the sides of the dish, carefully run a small knife along the edges to release it.
22. Then place a large plate (larger than the baking dish to catch the caramel) and turn out, ensuring your holding the plate and baking dish firmly and flip quickly.
23. Slowly remove the baking dish to reveal.
24. Slice and serve.

Tips
• Use a 10” ceramic or glass baking dish with a fluted edge. A metal pan will work just as well as long as the base isn’t removable.
• You can skip the ginger infused custard if you are short on time. The custard will still require to be baked a day in advance though as the caramel needs to chill in the fridge overnight.
• Will keep for up to 3 days in the fridge.

Please Enjoy

My thoughts
This turned out exactly like the recipe. The crème caramel was custardy and was perfectly infused with ginger. I have never made a crème caramel and have always stayed away when it was offered at a Filipino event. I had a little difficulty getting it to come out cleanly; but otherwise this was a simple dish. This really isn’t a consistency I enjoy to be honest and then there is the caramel aspect; but if you love crème caramel/flan I believe this one would be a great one to try. The ginger really adds another level to it.

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T is for … Tangerine Crème Brulee

T is for … Tangerine Crème Brulee – Candy Coated Culinista

Nothing beats the cracking sound you hear when you break into a perfectly coated crème brulee. It’s like breaking into a present for me and my eyes light up. This is decadent, creamy and rich with a hint of tangerine … it’s simply divine.

Yield/Serving: 4
Prep Time: 30 min.
Cook Time: 25-30 min.
Difficulty level is: Medium

Ingredients
• 2 ½ cups heavy cream
• Tangerine zest, from 6 tangerines
• 3 eggs
• 5 egg yolks
• ¾ cups golden brown sugar, packed
• ½ cup freshly squeezed tangerine juice
• ½ tsp sea salt
• 1 tsp vanilla extract
• Tangerine segments, for decorating

Assembly
1. Pre-heat oven to 350°F.
1. Place ramekins in a roasting pan and create a “bain-marie” of hot water filling the pan three-quarters up the sides of the ramekins. (A bain-marie is a fancy French term for a container filled with hot water that is used through the cooking process to ensure that the custard doesn’t scorch or boil. It’s an insulator for the custards.)
2. Now remove the ramekins from the water and place pan in oven.
3. Over medium-high heat, combine cream and tangerine zest in a sauce pan. Warm until the cream is scalding, stirring occasionally.
4. Using a medium-sized bowl, whisk eggs and egg yolks together.
5. Stir in a half cup of the brown sugar and the tangerine juice.
6. Pour the egg mixture into the cream stirring constantly.
7. Add in the salt along with the vanilla extract.
8. Using a fine-meshed sieve. Strain the custard into a clean bowl.
9. Pour the custard mixture evenly into the ramekins, about three-quarters full.
10. Place the ramekins into the hot water bath and bake for twenty-five to thirty minutes, or until they are just set.
11. Once cooked, remove custards from the bain marie and let cool for twenty minutes, then refrigerate covered with saran wrap until chilled through. (cover to prevent the custard from absorbing any other scents from inside the fridge)
12. Sprinkle the remaining ¼ cup sugar evenly onto the tops of the custards.
13. Torch the custards until sugar caramelizes.
14. Place a tangerine segment on top and sprinkle a little more sugar and torch if desired.

Tips
• Make sure there is enough room between racks in the oven or remove the top rack if needed. I had them too close and it made it quite difficult to add in a heavy pan full of water that I couldn’t shake too much as I put it into the oven.
• It’s better to under cook than to overcook the crème brulees.
• Use a thermometer to ensure the cream reaches the correct temperature. Be careful once the mixture hits around 150°F it climbs fast and you can pass the simmering stage.
• Do not waste the egg whites. Mr. C. asked for an egg white scramble with diced green onion and green pepper with salt and ground black pepper. Or use it in another recipe that calls for egg whites. So this recipe calls for a little pre planning with two recipes on hand, or like me just make scrambled eggs.
• If you have a kitchen butane torch, it will make burning the top much easier. Alternatively set the oven to broil to brulee the tops until the sugar has caramelized..
• This is also a two day task as after you have baked the crème part of this recipe; let the crème set in the fridge overnight for best result. You can brulee and serve the same night if you give yourself enough time. This makes a good recipe to make in advance as all you need to do is add your sugar and brulee the tops when you are ready.
• Custard will keep for 5 days in the refrigerator un-bruleed.

Please Enjoy

My thoughts
I love love love a good crème brulee. I have had enough poor and odd flavoured crème brulee’s to know when one tastes amazing and this one is a keeper.

Vanilla & Gingerbread Layered Cake with Birch Bark, Coconut Snow & Truffles

Vanilla & Gingerbread Layered Cake with Birch Bark, Coconut Snow & Truffles – Candy Coated Culinista

I came to church Christmas morning and was told by my God-Children’s Grandmother “I have a bone to pick with you” to which I said “huh”. She said “where’s my cake”…. Ohhh. Their grandmom had seen a picture of my Birch Bark Buche de Noel and wanted her own. Well in all honesty that Yule log could be shared as there was more than enough; but I took the hint and made a cake for her and her husband for new years.

Yield/Serving: 3 – 6” pans
Prep Time: approx. 60 min.
Cook Time: 30-35 minutes
Difficulty level is: Medium, time-consuming

Ingredients
Vanilla Cake

• ¾ cups unsalted butter, softened
• 1 cup granulated sugar
• Egg whites from 5 large eggs
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 1/8 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp sea salt
• ¾ cups 2% milk
Gingerbread Cake
• 1 1/8 cups all-purpose flour
• 1/3 cup packed golden brown sugar
• 1 1/8 tsp ground ginger
• ¾ tsp baking soda
• ½ tsp five spice
• ½ tsp ground clove
• ½ tsp ground nutmeg
• ¾ tsp cinnamon
• 1 large egg beaten
• 1/3 cup canola oil
• 2 tbsp fancy molasses
• 1/3 hot water
Birch Bark
• Small paint brushes
• 6 dark chocolate wafers
• 6 milk chocolate wafers
• ½ cup white chocolate wafers
Simple Syrup
• 4 tbsp water
• 4 tbsp granulated sugar
Frosting
• 1 cups butter, at room temperature
• 2 cups confectioners’ sugar
• 2 tbsp milk, more if needed
Decorations
• Truffles
• Desiccated coconut
• Confectioners’ sugar

Assembly
Vanilla Cake

1. Preheat oven to 350°F.
2. Trace out the pan using parchment paper and place in the bottom of two pans.
3. Spray pan with non-stick spray and set aside.
4. Using a stand mixer with the paddle attachment beat butter and sugar until fluffy.
5. Add in egg whites and vanilla and continue to beat until incorporated.
6. In a medium sized bowl, whisk together flour, baking powder, baking soda and salt.
7. Pour into butter mixture alternating between milk and flour mixture three times.
8. Pour into two pans, smooth tops and slam pans on the counter top to release air bubble and ensure an even bake.
9. Bake for 30 to 35 minutes or until a cake tester inserted comes out clean.
10. Let cool in pans for 10 minutes and turn out onto cooling rack and remove parchment paper.
11. Let cool completely.
Gingerbread Cake
1. Preheat oven to 350°F.
2. Trace out the pan using parchment paper and place in the bottom of two pans.
3. Spray pan with non-stick spray and set aside.
4. Using a stand mixer with the paddle attachment beat flour, brown sugar, ginger, baking soda, five spice, clove, nutmeg, cinnamon and salt.
5. Whisk in eggs, oil and molasses.
6. Slowly add in water until just combined.
7. Pour into one pan and smooth smooth tops and slam pans on the counter top to release air bubble and ensure an even bake.
8. Bake for 30 to 35 minutes or until a cake tester inserted comes out clean.
9. Let cool in pans for 10 minutes and turn out onto cooling rack and remove parchment paper.
10. Let cool completely.
Birch Bark
1. Place parchment in a cookie tray and set aside.
2. In two small microwave safe bowls melt the dark chocolate and milk chocolate wafers separately in 30 second intervals in the microwave until melted.
3. Draw lines and tree knots on the parchment paper and place in fridge to set for 10 minutes.
4. Meanwhile place white chocolate wafers in a medium sized microwave safe bowl and melt in 30 second intervals in the microwave until melted.
5. Let cool, until it is not hot to the touch. (You don’t want the white chocolate to melt the other chocolate when applying.)
6. Remove cookie tray from fridge and apply white chocolate using an offset spatula in a rectangular shape; covering all the dark and milk chocolate design.
7. Place back in fridge and let firm up for minimum 20 minutes.
Simple Syrup
1. Mix sugar and water together in a small prep bowl and set aside.
Buttercream Frosting
1. Using a stand mixer with the whisk attachment, beat butter until fluffy.
2. Add confectioner’s sugar and milk and combine until well incorporated.
3. Taste frosting and add more sugar if you like; but this is purely a crumb coat to adhere the birch bark and coconut snow. So there is no need to overly sweeten this frosting.
Layered Cake Assembly
1. Use a serrated knife, trim tops and even out if necessary to level out the cakes.
2. Smear a little frosting on the silver disc so cake doesn’t move.
3. Place first vanilla layer on the bottom layer and spread some buttercream frosting over top.
4. Then place gingerbread layer over top and brush simple syrup into gingerbread cake. Cut a thin layer off the gingerbread cake for sure, to ensure the simple syrup can absorb.
5. Spread buttercream frosting over top.
6. Top with finals layer of vanilla cake and spread buttercream frosting over top and sides.
7. Place in fridge to let the crumb coat firm up some.
8. Bring out the birch bark and start breaking into long shards.
9. Once frosting has firmed up start placing birch bark unto the cake.
10. Run some of the buttercream frosting along back of the birch bark and stick to the cake.
11. Continue until the cake is covered in birch bark.
12. Grab truffles or make truffles buy using more milk chocolate wafers and melt in the microwave and pour into circular molds and let set in fridge for at least 1 hour.
13. Once truffles are set dip base of truffles in the buttercream frosting and then place around the edges of the cake.
14. Sprinkle cake top with desiccated coconut and dust tops of truffles with confectioners’ sugar.
15. Serve & enjoy

Tips
• I bought my paint brushes at the dollar store.

Please Enjoy

My thoughts
They were very appreciative of the cake and said it was great; which made me happy. I enjoyed making this cake just as much as the yule log and I’m loving the decorating just as much as the baking now. I wanted to add a gingerbread layer to make it a seasonal cake and I’m happy I did. The aroma form the gingerbread cake was delightful. For once I got to taste my cakes as I had to level them. They tasted great and I loved that it came together so well. This took awhile to make; but again like the yule log I didn’t noticed how long it took. I binge watched Netflix’s Marvel shows in the kitchen while I baked and decorated and the time flew by.

Vanilla & Gingerbread Layered Cake with Birch Bark, Coconut Snow & Truffles – Candy Coated Culinista

Holiday Pannacotta

Holiday Pannacotta – Candy Coated Culinista

Here is another one of those recipes on my must make list from time that I am all of a sudden feeling the need to tackle. With it still being the holiday season; I say having a few pannacotta’s in the fridge ready to serve any visitors would be a splendid treat.

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

From Jamie Oliver’s Christmas Cookbook

Ingredients
Pannacotta

• 2 cups whole milk
• 2 cups heavy cream
• 2/3 cups granulated sugar
• 2 vanilla beans
• 5 sheets of gelatin
Sweet poached rhubarb
• 14oz sliced rhubarb, poached with one ball of stem ginger, ¾ cup + 5 tsp of Proseco, 1 tbsp of superfine sugar, and a fine grating of orange zest, serve with baby mint leaves and crushed nuts or almond biscotti.
C.C.’s South American Sauce (my sauce idea)
• 1 passionfruit, 1 tamarillo and granadilla to the South American inspired sauce, boiled in a little water and sugar to thicken.

Assembly
1. In a saucepan over low heat pour milk, cream and sugar.
2. Halve the vanilla bean and scrape the seeds out and place in saucepan followed by the vanilla bean halves.
3. Heat over low heat for 20 minutes stirring occasionally.
4. Soak gelatin sheets in cold water for a few minutes.
5. Remove saucepan from the heat, drain the gelatin and squeeze out any excess water.
6. Stir in the cream until gelatin is dissolved.
7. Whisk again to evenly distribute the vanilla seeds and then divide amongst pudding molds or ramekins.
8. Place on a pan, cover and let set in the fridge for at least 3 hours. (They can stay in the fridge for up to 2 days)
9. When ready to serve, dip half of each mold into a bowl of hot water for 5 seconds and give the mold a little shake to ease the pannacotta out.
10. Place on a plate and serve.

Tips
• Use gelatin powder and follow instructions accordingly.

Please Enjoy

My thoughts
I saw this strange fruit the other day at the grocery store and it was tamarillo and since the label said it was from South America I went and picked up some passionfruit and granadilla to go along with it as they all seems to be seedy fruits. My pannacotta came out splendidly and since I was afraid it wouldn’t set I left them in overnight just to be extra sure. It was creamy with the specks of vanilla beans and the rich sauce. I quite enjoyed it and the rhubarb was tart and a touch sweet a great combination and the South American sauce was divine.

Holiday Pannacotta – 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.

Naked White Birthday Cake with Buttercream Icing and Summer Berries

Naked White Birthday Cake with Buttercream Icing and Summer Berries – Candy Coated Culinista

On a high from making my first naked layered cake I had to make a white cake option so I could actually enjoy a nice slice of cake.

Yield/Serving: Makes one 7 inch two-layer cake
Prep Time: 1 hour
Cook Time: 1 hour
Difficulty level is: Medium

Slightly Altered From Eat Delicious by Dennis the Prescott

Ingredients
Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp kosher salt
• 1 cup (2 sticks) butter, melted
• 2 large free-range eggs
• 2 cups whole milk
• ½ cup olive oil
• 2 tsp pure vanilla extract
• 2 tbsp milk
• ½ cup boiling water
Buttercream
• ½ cup (1 stick) butter, at room temperature
• 1 cups confectioners’ sugar
• ½ tsp pure vanilla extract
• 3 tbsp heavy cream
Chocolate Ganache
• 4 ounces dark chocolate (70%), chopped into very small chunks
• 1/3 cup heavy cream
• Pinch of salt
Fruit topping
• Handful of red cherries
• Handful of fresh blackberries
• Handful of blueberries

Assembly
Cake

1. Preheat oven to 350°F.
2. Grease two 9” cake pans with butter.
3. Using a stand mixer with the paddle attachment, combine flour, granulated sugar, baking powder, baking soda and salt.
4. In a medium sized bowl, whisk together the butter, eggs, milk, olive oil, vanilla and milk.
5. Pour the wet mixture into the dry mixture and beat on medium speed for 2 to 3 minutes, or until the batter is smooth. Scape down the sides if needed.
6. Slowly add the boiling water and then increase the mixer speed to high and beat for one minute.
7. Pour batter into two pans and bake for 50 – 60 minutes or until a cake tester inserted comes out clean.
8. Allow the cake to cool for 10 minutes in the pans and then invert out the cakes and let cool on a wire rack for 60 minutes or more.
Buttercream
9. Using the stand mixer with the fitted paddle attachment beat butter until creamy for about 1 minute.
10. Continue and add the confectioners’ sugar and beat on low speed and add in vanilla and cream.
Ganache
11. Place chocolate pieces in a medium sized bowl and set aside.
12. Using a small saucepan bring cream to a simmer over medium heat.
13. Pour cream over chocolate and after about 5 minutes add a pinch of salt and stir melted chocolate until smooth.
Fruit
14. Prepare the fruit and combine in a bowl.
Cake
15. Place cake on a cake stand or serving tray and spread buttercream in an even layer.
16. Top the buttercream with some fruit.
17. Place the second cake on top of the buttercream and spread the chocolate ganache all over the top. Ensure to let a bit of ganache run over the edge.
18. Arrange the remaining fruit on top of the cake.
19. Serve.

Tips
• If you don’t have a mixer with a bigger bowl than traditional size this mixture will spill out. Mix a medium speed at all times.
• The covering the cake in aluminum foil didn’t work for me at all. It just left the centre half extremely raw. It only began to properly bake once I removed the foil.
• I omitted the Bailey’s as this was a birthday cake for a child and used orange juice instead.
• I erred on the side of caution and let the cake cool over night or for at least an hour.

Please Enjoy

My thoughts
The goal of this cake was to be a white cake with white chocolate ganache; but it turned out to be more of a yellow cake as it baked for an hour. I also learned there is no such thing as a white chocolate ganache (who knew) the composition of white chocolate is not conducive to a ganache and the consistency stays runny and never hardens. Lesson learned and I will have to figure out how to make a white coloured cake another time. This cake was so delicious and came from another recipe I made and will post another time. Once again this cake came out moist and I reduced the amount of confectioners’ sugar in the icing to my personal taste. This was given to accompany a birthday present and this time I enjoyed a slice myself. This recipe is now my layer cake base recipe and I can’t wait to build upon this recipe. It looked so wonderful on my cake plate which I never use because nothing is ever pretty enough to go on it in my eyes.

Naked White Birthday Cake with Buttercream Icing and Summer Berries – Candy Coated Culinista

Naked White Birthday Cake with Buttercream Icing and Summer Berries – Candy Coated Culinista

Meringue Nests with Rhubarb Curd

Meringue Nests with Rhubarb Curd – Candy Coated Culinista

A trip to St. Lawrence Market had me excited to use a particular ingredient I have wanted to cook with for years. I have searched at many different markets over the past 3 years all over the GTA and I could never find them. I was always being told, “We had them yesterday or just sold the last bunch.” Not to mention there is this fear associated with rhubarb as the leaves are poisonous; which of course had me a little apprehensive. Let’s face it I have ackee all the time and I’m actually consuming the poisonous pieces if they were picked to early and here I’m not even touching the rhubarb leaves, so those fears were quelled and I carried on.

Curd
Yield/Serving: 750 ml to 1 liter
Prep Time: 10 min.
Cook Time: 45 min.
Difficulty level is: Easy

Meringue Nests
Yield/Serving: 20
Prep Time: 15 min.
Cook Time: 2 hrs.
Difficulty level is: Medium

Ingredients
Curd
• 2 eggs
• ¾ cup granulated sugar
• 2 cups of rhubarb, shopped, about 6 stalks
• ¼ cup water
• Juice from half a lemon
• ¼ cup cold unsalted butter, cut into pats
Meringue
• 7 egg whites
• 1 cup granulated sugar
• 2 tbsp cornstarch
• 2 tsp white vinegar
• 2 tsp vanilla extract

Assembly
Curd
1. Whisk eggs with 1/ cup of sugar in a medium sized bowl.
2. Using a medium sized saucepan add rhubarb with the remaining ¼ cup of sugar and water over medium-high heat.
3. Bring to a boil and then reduce to medium heat for 8 minutes.
4. Then whisk rhubarb until smooth and squeeze in lemon juice.
5. Ladle in the rhubarb into the egg mixture and slowly incorporate.
6. Add mixture back into the saucepan over low heat and continue to cook for 10 minutes, stirring constantly using a wooden spoon until mixture thickens.
7. Remove mixture from heat and stir in pats of butter one at a time allowing each pat to melt before adding the next.
8. Blender mixture for 30 to 45 seconds to achieve a smoother texture.
9. Pour into a jar and place plastic wrap directly on the surface of the curd.
Meringue
1. Pre-heat over to 250°F.
2. Line a large baking sheet with parchment paper.
3. Using an electric mixer with the whisk attachment, beat eggs on high until soft peaks are formed about 2 minutes.
4. Slowly add in sugar 1 tablespoon at a time until stiff glossy peak have formed. About 2 more minutes.
5. Beat in the cornstarch, vinegar and vanilla until combined.
6. Pipe meringue into nests and bake for 2 hours.
7. Turn off the oven and let them dry in the oven for one more hour and leave on the parchment paper to completely cool.

Tips
• Blend the curd just before pouring into a jar to cool to achieve a smoother texture if desired.
• Let meringue cool in oven over night.

Please Enjoy

My thoughts
Rhubarb is a fibrous vegetable and I highly recommend blending the curd, especially if you are using it in a tart or topping a pavlova, meringue cookies, macaron, pancakes or crepes. You’re really going to want that smooth creamy texture to the curd. The meringue cookies were crispy, chewy and marshmallowy and with the addition of the tart silky curd it balances out the sweetness of the cookies. I loved that I got to practice my piping skills and it was enjoyed by all who had and this is a perfect summer recipe. I really wish I knew someone who had rhubarb in the backyard garden though as these sell at a premium. I paid 3.99 a pound, which came to $9.50 for seven stalks. As this has such a small season a splurge once a season is ok; but still it’s so pricy. If you want an eye-catching seasonal dessert to catch the eye; this is a must make.

Rhubarb Ice Cream

Rhubarb Ice Cream – Candy Coated Culinista

A seasonally flavoured ice cream that hits the spot if you love the tart flavours of rhubarb like myself.

Yield/Serving: 1 pint
Prep Time: 10 min.
Cook Time: approx. 30 min.
Inactive Time: 2-3 hours for a creamy ice cream
Freeze Time: Overnight
Difficulty level is: Easy

Ingredients
• 1 ½ cups rhubarb chopped
• 1 cup 2% milk
• 6 egg yolks
• ¾ cup granulated sugar
• Pinch of salt
• 2 cup heavy cream
• 1 vanilla bean, sliced in half and insides scrapped out

Assembly
1. Using a small saucepan; boil rhubarb and don’t add water over medium-high heat until tender and all the liquid has evaporated, about 10 min.
2. Chill rhubarb until cooled completely in the refrigerator.
3. Using medium saucepan add egg yolks and sugar and whisk until mixture turns a pale yellow and is smooth.
4. In a small saucepan heat milk over medium-low heat until it begins to simmer and do not stir.
5. Slowly add milk to egg and sugar mixture stirring constantly and then return to heat until it reaches 165°F.
6. Immediately remove from heat once it reaches back up to 165°F. (The mixture should have thickened up and coats the back of the spoon.)
7. Pour custard base into a container and allow to chill in the refrigerator until it reaches 65°F. Once custard has chilled pour into the ice cream maker and process accordingly to your machine.
8. Add the rhubarb pieces in the last few 5 minutes of churning.
9. Transfer ice cream to a chilled container and let firm.

Tips
• The longer the custard base is allowed to chill; the creamier the ice cream will be.

Please Enjoy

My thoughts
I never purchase ice cream any more. If I’m having ice cream it is homemade because it tastes that much better. It takes more time; but it’s worth the effort every single time.

K is for … Kale & Mango Smoothie

Kale Mango Smoothie - Cady Coated Culinista

Kale Mango Smoothie – Cady Coated Culinista

This is my first green smoothie! I was a little apprehensive in regards to how this would taste, as all my smoothies are fruit based and I haven’t introduced vegetables into them as of yet in such a main role.

Yield/Serving: 1
Prep Time: 5 min.
Cook Time: less than a minute
Difficulty level is: Easy

Ingredients
• 1 packed cup, kale leaves, chopped
• ½ cup fresh pineapple, chopped
• 1 fresh mango, chopped
• ½ cup vanilla flavoured almond milk
• 8 ice cubes

Assembly
1. Combine all ingredients in a blender and blend until smooth.

Please Enjoy

My thoughts
This was surprisingly delicious. I’m not going to lie I can taste the kale. It’s hard to get all the kale to be blended up smoothly without little kale pieces or flecks being left behind when I am drinking it; but overall pretty good. I could taste the kale and the sweet and tart notes of the pineapple. The addition of almond milk to this smoothie was a great idea.

Strawberry Shortcake with Vanilla Cream

Strawberry Shortcake with Vanilla Cream - Candy Coated Culinista

Strawberry Shortcake with Vanilla Cream – Candy Coated Culinista

Strawberry Shortcake has been one of those recipes I have always wanted to make and I have been a little apprehensive about making it for some reason. Once I tried this recipe I really have no idea why I shied away.

I haven’t been participating in the Chatelaine Cooking club since the Cranberry Clementine Cheesecake Challenge in November of 2015; but this challenge brought me back in and to my surprise I was selected as the winner see photo here. I was totally delighted as I had a few different taste testers; which were very happy for me as they tasted this amazing recipe and love my food styling.

Yield/Serving: 4
Prep Time: 5 min.
Cook Time: 14 min.
Difficulty level is: Easy

From Chatelaine (Batched down)

Ingredients
Shortcake

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 ½ tsp baking powder
• 1/8 tsp sea salt
• Lemon zest, from one lemon
• ¼ cup cold unsalted butter, cut into small cubes
• 1/3 cup heavy whipping cream, plus 3 tbsp
• 1 tbsp heavy whipping cream for brushing
• 1 tsp coarse sugar
• 250g strawberries sliced
Vanilla Whipped Cream
• ½ vanilla bean
• ½ cup heavy whipping cream
• 1 tbsp granulated sugar

Assembly
Shortcake
1. Preheat oven to 425°F.
2. Line a baking sheet with parchment paper and set aside.
3. Using a large bowl stir together flour, sugar, baking powder, salt and lemon zest until blended.
4. Incorporate the butter using your finger, until the mixture resembles coarse crumbs.
5. Slowly add in the heavy cream, until the dough can form a ball.
6. Slightly press down the dough on a lightly floured surface and cut into four wedges.
7. Gently form each wedge into a ball and place on sheet 1” apart.
8. Brush the tops of the biscuits with cream and sprinkle with sugar.
9. Bake for 12-14 min. or until the tops are a golden brown.
10. Let cool on rack.
Vanilla Whipped Cream
1. Split vanilla bean down the middle and scrape out the vanilla seeds.
2. Using an electric mixer with the whisk attachment add in the vanilla seeds and sugar and whip cream on medium until stiff peaks are formed.

Assembly
1. Once cooled cut shortcakes in half.
2. Place some jumbleberry jam on the plate.
3. Place the bottom of the shortcake and top with whipped cream.
4. Add strawberries on top followed by more whipped cream.
5. Place the top portion of the biscuit.
6. Garnish with strawberries and serve

Tips
• Serve with jumbleberry jam or strawberry jam.

Please Enjoy

My thoughts
These were a big hit with my tasters. One reviewer even showed me a clean plate with the remnants of jam. Another requested even more jam even though I gave a healthy helping; but they are Welsh born and this reminded them of scones, jam & clotted cream. I loved this so much I wanted to make another batch right away and wished I hadn’t batched down the recipe. The addition of the lemon zest to the batter added a slight punch and brightness not to mention nothing beats fresh homemade whipped cream. I haven’t purchased canned whipped cream in years now.

Strawberry Shortcake with Vanilla Cream - Candy Coated Culinista

Strawberry Shortcake with Vanilla Cream – Candy Coated Culinista

Strawberry Shortcake with Vanilla Cream - Candy Coated Culinista

Strawberry Shortcake with Vanilla Cream – Candy Coated Culinista

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