Maple Syrup Baklava: East meets West

Having had a fantastic time at the Log Farm Sugarbush yesterday--complete with a pancake breakfast and maple taffy--I thought this would be an opportune time to republish my maple syrup post.....and stick up for the National Research Council of Canada too! It is the maple syrup of Canadian Institutions and more than just the "pretty face" behind the 1 pm time signal. Check out this post for my delicious Maple Baklava concoction and to find what the NRC discovered about maple sap and non-allergenic surgical stitches....
If the baffling bond between pancakes, biodegradable plastics and surgical stitches kept you awake for hours last night, here’s a tip. Tonight, skip the sheep-counting routine and picture yourself in mid-March, Ottawa Valley, amidst a grove of mighty, multi-tasking maple trees. Yes, it’s maple syrup season and maple sap is your connector! Being a Canuck you already know: it takes about 40 litres of sap to make one litre of syrup, that maple syrup contains minerals, antioxidants and fewer calories than corn syrup and honey, that—best of all—maple syrup packs a well-placed flavour punch to pancakes, appetizers, entrées, salads, and desserts. But did you also know it may soon be used in making eco-friendly plastic packaging and containers?

About two years ago, an ingenious Montreal-based, NRC scientist heard Quebec had a 27 million kilogram surplus of maple sap—a big, sticky problem! Tapping his resourceful mind he asked how the sap could be put to use in creating natural polymers to make biodegradable plastic—something he was already researching. Eureka, he discovered maple sap has the precise sugar-combo needed for producing biodegradable plastics. Mmmm, and it gets sweeter. Maple sap also turned out to be non-toxic and ideal for making human-friendly medical things that involve plastics like surgical stitches and patches for slow-release medications. But the really sweet deal? Maple sap is also a cheap, self-renewing, readily available resource; easy to tap and ready to use in its liquid form, unlike corn and sugar cane which must first be boiled into a liquid state before they can be used in plastic production—an expensive and time-consuming process for plastic manufacturers.

Now, who said, money never grows on trees? Kiss that notion goodbye. Hug, love and preserve a maple tree today. It could be the eco-friendly and renewable Canada savings bond you’ve been seeking for you and your future earthlings. In the interim, visit your local maple sugar bush, stockpile the liquid gold and indulge yourself in these maple syrup recipes. Sweet dreams and Bon Appétit!

Maple Baklava
(Note: have everything ready before you start)
1 1/2 cups pistachios or walnuts, finely chopped
1/4 c sugar
1 tsp cinnamon
¼ tsp ground cloves
1 pkg phyllo dough (in pastry section of frozen foods) thawed
1 c melted butter

2 1/4 c pure maple syrup, heated
¼ cup water
1 ½ tsp lemon juice
1 ½ tsp lemon or orange rind grated
2 tbsp chopped nuts

Combine nuts, sugar, and spices. Brush a 9x13" baking pan with butter. Lay thawed pastry on table or large, work surface. Cover sheets to be worked with a plastic bag and damp towel until you’re ready to use them. Cut all sheets from the pkg in half width wise. Set aside 10 to work with and cover remaining pastry. Brush a sheet of pastry with butter and then layer in pan, do this with 10 sheets. Sprinkle with 1/3 of the nut mixture. Butter and layer 7 more sheets in pan, top with 1/3 nut mixture. Butter and layer 7 more sheets and rest of nuts. Top with 16 more buttered phyllo sheets and brush with remaining butter. Important: With a very sharp, serrated knife, score and cut through the layers of pastry into 1 1/2" squares. (It will crumble to pieces if you cut it after it’s baked.) Bake at 350F for 15 min, then 325F for another 30-35 min, or until a rich golden brown. (Keep an eye on the edges for burning.) During the last 20 minutes of baking, in a saucepan mix together syrup, water, lemon and rind. Bring to a boil, then turn down heat and let simmer for 10-15 min, stirring occasionally. Remove from heat. When baklava is done, immediately pour the very warm syrup mixture evenly overtop. Sprinkle 2 tbsp chopped nuts overtop. Cool in the pan for at least 4 hours and enjoy!

Maple Dijon Salad Dressing
1 1/2 tbsp olive Oil
1 1/2 tbsp white wine vinegar
1 tbsp Dijon mustard
1 tbsp maple Syrup
Salt and pepper to taste
Blend all ingredients in a small bowl and pour over greens. (Dresses about 5 cups of greens). Try adding these topping variations to your salad: toasted walnuts, feta or blue cheese, dried cranberries or thin slices of apple or pear.

Maple syrup barbecue sauce
3/4 cup pure maple syrup
1 cup ketchup
2 tsp grated lemon rind, optional
1 cup onion, finely chopped
1/4 cup brown sugar, firmly packed
1/4 cup lemon juice
2 tbsp Worcestershire sauce
1/4 cup water
1/2 tsp salt
2 tbsp garlic, finely chopped

Combine all ingredients in medium saucepan. Bring to a boil and simmer for 15 to 20 minutes, uncovered. Store in refrigerator for up to one month. Makes about 4 cups. Use on your favourite meat. (Excellent on pork back ribs.) For oven or barbecue.

Ballpark Maple-Baked Pop Corn
1/2 cup maple syrup
1 cup butter
2 cups packed brown sugar or pure maple sugar
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla
1 cup unpopped corn (to make 6 cups popped corn)
Heat oven to 250F. Place popped corn into lightly buttered bowl. In a medium saucepan (with high enough sides to avoid hot spills) melt butter, add maple syrup, brown sugar and salt. Gently boil without stirring for about 5 minutes, watch carefully! Remove from heat. Stir in baking soda and vanilla. Pour gradually over popped corn and mix well. Turn into large roasting pan; bake for 1 hour, stirring every 15 minutes.

Maple-Nut Canadian Cheese Log Appetizer
You can make this ahead and freeze it, allowing it to thaw in the fridge overnight.
1 pkg cream cheese, softened
1 1/2 cups finely grated Old Cheddar Cheese
4 tbsp maple syrup, divided
1/2 cup toasted, finely chopped pecans
Blend cheeses with 2 tbsp maple syrup. Chill until firm in plastic wrap, about 1 hr. Using plastic wrap, shape the cheese mixture into a rectangle block. Place block on wax paper and brush with remaining 2 tbsp syrup. On another sheet of wax paper, place chopped pecans and roll the block in the nuts to coat all sides. Wrap nut-covered log in this wax paper and refrigerate for 2-3 hours (or freeze and thaw for a few hours in the refrigerator). Serve with crackers.

Celebrate Breadmachine Baking Month with these tried and true recipes!

January is Breadmachine Baking month and I am in a cloud of doughy, floury delight! Hopefully, you were the lucky recipient of a breadmaker this Christmas but if not—fear not—I am certain you could still snatch one up from the sale rack at favourite home appliance store. And while you’re shopping, zip over to your favourite bookstore and pick up the very best breadmachine cookbook on earth: Canada’s Best Bread Machine Baking Recipes by Donna Washburn and Heather Butt (ISBN 0-7788-0003-2). You will grow to love your new little machine as it will bring you great joy and deliver many adoring remarks from family and friends for your beautiful, aromatic bundles of bread and buns. But, to thine own self be true and be sure to use the time/delay function frequently! Simply assemble the ingredients in the breadmachine the night before, select the program type, set the timer, press start, sleep and rise in the morning to a freshly baked loaf of bread. Best of all, it won’t keep you up at night doing its thing. And contrary to popular opinion, you will not gain weight by owning a breadmaker.

Yes, you read that correctly. You see, many people think that they will get fat that if they own a breadmaker because they will be eating bread all the time. I think the opposite is true. In my opinion, you will become choosier about all the food—not just bread—that goes into “your body, your temple.” Once you’ve jumped on the “healthy lifestyle” treadmill, you will also be more likely to take up regular daily exercise! In fact, you can easily fit in a 5 or 10K walk or run while your breadmachine is at home preparing the dough for a delicious Multigrain Bread. Upon arriving home from your exercise expedition, simply shape the dough into two loaves, let them rise for 35 min—while you shower—then bake the loaves for 25 minutes. Voila! Fresh bread….the perfect vehicle for your favourite sandwich filling! My favourite thing is to use my homemade bread for pre-packed sandwiches for car, train or plane trips. And since the airlines won’t allow gel freeze packs anymore, try this: Slice and freeze your bread, then can use the frozen slices for your portable, chilled sandwiches. The frozen slices act as “freeze packs” for mayonnaise, cheese or fish sandwich fillings. By the time lunch rolls around, your bread will have thawed and your fellow travel mates will be salivating with envy! True story: I once gave away the second half of my salmon sandwich on my dill-cottage cheese bread to a very well-dressed but hungry man in a cowboy hat en route to Calgary via a WestJet flight.

Here are a few of my tried and true favourite recipes. Most of these breads can be made in the breadmaker or be shaped into loaves or buns and baked in the oven. You’ll need two small loaf pans for loaves and a large parchment-lined pizza pan for buns. If you're shaping and baking the dough yourself, just remember to select the Dough option on the breadmaker when you begin. See the end of this post for instructions on shaping loaves and buns. (Tip: Keep the unworked and shaped dough covered with a tea towel or greased plastic wrap while you work otherwise the dough will loose its elasticity and develop a dry thick skin.)

Best of luck and feel free to send comments or questions. Also, these recipes--using all the same ingredients--can be made by hand. Just remember, accurate measuring and ingredient temperature are everything! Ingredients must be at room temperature (i.e. melted butter must cool off) and liquids must be tepid or lukewarm. If anything is too hot it will kill the yeast and if it is too cold, they will inhibit rising. Don't mess with the salt or sugar quantities. These are key to the rising process! Mix the ingredients together well. Knead dough. Cover the dough with a tea towel and let it rise until doubled in bulk in a warm, draft free place. Punch down the dough then shape it into loaves or buns, place in lightly greased pans, then cover and let rise again for 30 min, then bake at 350F.

Five Seed Rye Bread (2 lb loaf)

1 ½ cups water

¼ cup skim milk powder

1 ½ tsp salt

2 tbsp packed brown sugar

2 tbsp shortening

3 cups all purpose flour

¾ cup rye flour

¼ cup EACH flax seeds, poppy seeds and sesame seeds

1 tsp EACH caraway seeds and fennel seeds

1 ½ tsp bread machine yeast

Measure ingredients into the breadpan in the order given. Set pan into the breadmaker. Select the Basic Cycle* For an attractive topping sprinkle a mixture of the seeds overtop the loaf during the last 10 minutes of baking.

Foccacio (using a 1.5 lb or 2lb or more breadmaker)

1 c water

3 tbsp Olive oil

1 1/2 tsp salt

3 c Flour

2 tsp Breadmaker yeast

2 or 3 Minced garlic cloves

1 1/2 tsp Dried Rosemary

1 1/2 tsp Coarse salt

2 tbsp Olive Oil

1 tbsp grated Parmesan

Put first five ingredients in bread pan in order listed. Set for dough cycle. When dough is ready, preheat oven to 400F. Lightly grease a pizza pan or baking sheet and sprinkle with cornmeal. Remove dough from pan and let rest 5-10 min under a tea towel. On a lightly floured surface, roll out dough into a round to about ½ “ thickness. Place dough on sheet. Sprinkle with garlic, rosemary, and coarse salt and then lightly press into dough. With your fingertips, poke shallow indentations all over the top of the round. Pour the remaining olive oil over the top, letting it pool in the indentations. Sprinkle Parmesan on top. Bake bread about 20-25 min or until lightly browned. (I put an oven liner or foil on the oven’s lower rack (under this pan) while this is baking to prevent to the olive oil from spilling over.

Pilgrim’s Multigrain Bread (2 lb loaf)

1 1/3 cups water

2 eggs

1 ½ tsp salt

3 tbsp packed brown sugar

2 tbsp vegetable oil or butter

1 cup whole wheat flour

2 ½ cups all purpose flour

½ cup buttermilk powder

1/3 cup quick-cooking oats

1/3 cup wheat or oat bran

3 tbsp wheat germ

1 ½ tsp breadmachine yeast

Measure ingredients into the breadpan in the order given. Set pan into the breadmaker. Select the Basic Cycle*

Maritime Brown Bread (2 lb loaf)

1 ½ cups water

¼ cup skim milk powder

1 ½ tsp salt

¼ cup packed brown sugar

2 tbsp molasses

2 tbsp shortening

2 ¼ cup all-purpose flour

1 ½ cups whole wheat flour

¼ cup wheat germ

1 ¼ tsp bread machine yeast

Measure ingredients into the breadpan in the order given. Set pan into the breadmaker. Select the Whole Wheat Cycle*

Green Peppercorn Mustard Rye (2 lb loaf)

1 1/3 cups water

1/3 green peppercorn mustard or Dijon mustard

¼ cup skim milk powder

¾ tsp salt

2 tbsp packed brown sugar

2 tbsp olive oil

1 cup whole wheat flour

2 cups all purpose flour

¾ cup rye flour

1 tbsp dill seeds

1 ¾ tsp bread machine yeast

Measure ingredients in to the breadpan in the order given. Set pan into the breadmaker. Select the Whole Wheat Cycle.

Cheddar McAuslan Ale Bread (2 lb loaf)

1 ½ cups McAuslan Griffon Red Ale

1 ½ tsp salt

2 tbsp white sugar

1 tsp McAuslan Griffon Mustard

3 ½ cups white all-purpose Canadian flour

½ cup buttermilk powder

¾ cup extra old Cheddar cheese, shredded

¼ cup grated Parmesan cheese

1 ½ tsp bread machine yeast

Measure ingredients into the breadpan in the order given. Choose the Sweet cycle. Alternatively, choose the Dough option, shape into loaves, let rise 30 min covered in the loaf pans. When risen, brush with milk and bake at 350F for 20-25 minutes. Sprinkle with 2 tbsp shredded cheese during the last 10-15 of baking. Let cool in pans 10 min. Then, remove from pans and let cool on rack for several hours before wrapping.

Cottage Cheese Dill Bread (2 lb loaf)

1 1/3 c water

½ cup low-fat cottage cheese

1 ½ tsp salt

2 tbsp sugar

2 tbsp shortening

3 3/34 c flour

2 tbsp fresh snipped dill or 1 tbsp dried dill

1 ¼ tsp bread machine yeast

Place ingredients into breadpan in order given. Insert pan into breadmachine.

Set to Basic Cycle. This bread is excellent for salmon, tuna or egg sandwiches.

Shaping loaves:

Divide the dough into two pieces. Cover one piece with a tea towel while you roll out the other piece to an 8x10 rectangle. Roll up this rectangle—like a jelly roll and pinch the seam. With the side of the palm of your hand, press down on the edges of the roll at either end, tuck ends under and pinch to seal. Fit the roll (seam side down) into a greased or non-stick loaf pan. Repeat with the other piece of dough. Preheat oven to 350F and place rack in middle of oven. Let dough rise in pans, covered loosely with greased saran wrap and a tea towel in a warm, humid, draft-free place for about 30-35 min or until doubled in size. To bake, brush loaves with milk and sprinkle a few oats on top. Bake for 20-25 minutes or until browned. If a knock on the bottom of the pan sounds hollow, the bread is done! Remove from the oven and let cool in the pans for 10 min and no longer or they will become soggy. Remove from pans and let cool on a wire rack, uncovered for 1 hour. After this, cover with a tea towel and continue to cool before storing or slicing.

Shaping round buns:

Divide the dough into 18 equal pieces. Cover a large pizza pan with parchment paper. Keep dough to be worked and shaped balls covered while you work. Spray greased saran wrap works well for covering fresh dough. Round each piece into a smooth ball by cupping it under the palm of your hand and rolling it on a breadboard or countertop. Place on pan. Cover and let rise in a warm (not HOT), draft free humid place 25-35 min then bake at 350F for 25 min until lightly browned on top.

Bisc, Bisc, Biscotti-So cheap and easy to make

(This pic: A finished batch of delicious Holiday Biscotti, recipe below)

Candy Cane Biscotti

1/2 cup butter, softened

1/2 cup sugar

3 eggs

2 1/2 cups flour

1 1/2 tsp baking powder

2/3 cup finely crushed peppermint candy canes

For glaze (optional)

¼ cup crushed candy canes

¼ cup red decorating icing, warmed (or mix together ½ c ising sugar with 1-2 tsp milk and a few drops red food colouring)

Heat oven to 350 F. Combine butter and sugar in large bowl. Beat together with an electric mixer at medium speed, or vigorously by hand, until the mixture is creamy—scraping down the bowl frequently. Add eggs; continue beating until well mixed. Remove beaters. In a separate bowl stir together well, flour and baking powder. By hand, with a wooden spoon, stir flour mixture into sugar mixture and mix very well. Stir in crushed candy canes. (Knead in with your hands if necessary.) On a lightly floured surface, divide dough into fourths. With lightly floured hands, shape each fourth into a 9 x 1 1/2 inch round log. Place logs three inches apart onto a large, parchment paper lined cookie sheet.

Bake for 18 minutes or until tops are cracked and ends just start to turn light brown. Remove from oven and reduce oven temperature to 325 F. Cool logs for 10 minutes on cookie sheet. (NO more than 10 minutes or they will become very hard!)

Carefully remove logs to a cutting board. With a sharp serrated knife (bread knife) cut each log into 1/2 inch slices [Discard ends] Arrange pieces on same cookie sheet, cut-side down.

Bake for 12 to 14 minutes, turning once at half-time (6-7 min), or until cookies are light golden brown and crisp on both sides. Remove from oven and place onto rack to cool completely. Makes 24 biscotti. (Keep parchment lined sheet to re-use for the glazing stage, if you wish.)

Optional glaze:

Place cooled biscotti on lined baking sheet. Mix together ½ c icing with 1 to 2 tsp milk and a few drops red food colouring to a drizzling consistency. With a fork, drizzle glaze over top in a zigzag pattern over the biscotti. Sprinkle crushed candy canes over top. Allow glaze and topping to set before storing in an airtight container for up to one month, or freeze for several months.

Holiday biscotti

1/2 cup butter, softened
3/4 cup granulated sugar
3 large eggs
1 1/2 tsp almond extract
3 cups all-purpose flour
2 tsp baking powder
1/4 cup chopped candied red cherries
1/4 cup chopped candied green cherries
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips

Egg wash: (optional)
1 egg, beaten
1 Tbsp water.

Preheat oven to 350 degrees F. Lightly grease cookie sheet or line with parchment paper; set aside. In a medium bowl, whisk together flour and baking powder; set aside. In a large bowl, with an electric mixer cream together the butter and sugar until smooth. Beat in eggs one at a time, then stir in almond extract. Add flour mixture and mix until just combined. Stir in candied cherries, white chocolate chips, and semi-sweet chocolate chips. With lightly floured hands, shape dough into two 10-inch long by 3-inch wide loaves. Place loaves on prepared cookie sheet and flatten slightly. Optional. In a small bowl, beat together 1 egg and 1 tbsp water. Brush each loaf with egg wash. Bake 20-25 minutes or until lightly browned. Cool loaves for 10 minutes and then with a very sharp serrated knife cut diagonally into 1/2-inch slices. Place slices cut side down on cookie sheet and return to oven for 10 minutes. Turn slices over and bake an additional 5 minutes. Makes 24 biscotti.

Anise biscotti

1/2 cup salted butter, softened
1 cup granulated sugar
1 teaspoon anise extract
2 1/2 teaspoons baking powder
3 eggs
3 1/4 cup all-purpose flour
1 tablespoon grated lemon or orange peel

Lightly grease a cookie sheet; set aside.
Preheat oven to 375 degrees F.
In a large bowl, beat butter with an electric mixer on medium-high speed.
Add sugar, anise extract, and baking powder. Beat until combined.
Beat in eggs.
Gradually beat in flour until well combined.
Stir in lemon or orange peel.
Divide dough in half. Shape each half into a 10-inch by long roll. Place rolls about 5 inches apart on prepared cookie sheet; flatten each roll to 3 inches wide.
Bake for 20-25 minutes or until wooden toothpick inserted in centre comes out nearly clean. Transfer to cooling surface for 1 hour.
Set oven temperature at 325 degrees F.
Transfer rolls to cutting board. Using a sharp serrated knife cut each roll diagonally into 1/2-inch slices. Place slices cut side down onto cookie sheet and bake for 12 minutes.
Turn slices over and bake for an additional 12 minutes, or until dry. Do not overbake. Transfer slices to rack and cool completely. Makes 40 pieces.

Chocolate Almond Biscotti

2 cups flour
1 cup sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 egg whites
3/4 teaspoon vanilla extract
2/3 cup whole or slivered almonds, toasted
1/3 cup chocolate chips

Line cookie sheet with parchment paper. Preheat oven to 350 F.
In a large bowl, combine flour, sugar, cocoa powder, baking soda and salt.
In a medium bowl, mix together eggs, egg whites and vanilla extract.
Gradually add egg mixture to flour mixture blending on low. Toss almonds with chocolate chips then add to flour mixture and blend just until combined.

On prepared baking sheets, use well-floured hands to pat dough into 2 logs, 2 inches in diameter.
Bake in a 350 F. oven until browned at edges and springy to touch, about 20-25 minutes; switch positions of pans halfway through baking.
Let loaves cool for 10 min, then using a bread knife cut into slices on the diagnol.
Place slices on cookie sheet and return to oven and bake at 350 F until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking.
Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month; freeze for longer storage. Serves 30

The lemon pistachio biscotti

1/3 cup salted butter, softened
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
4 teaspoons grated lemon peel
1 1/4 cups pistachio nuts

Lemon Icing:
1 cup powdered sugar
1 teaspoon grated lemon peel
1/2 teaspoon lemon juice
Milk

Preheat oven to 325 degrees F.
Lightly grease the cookie sheet; set aside.
In a large bowl, beat butter with an electric mixer on medium-high speed for 30 seconds.
Add sugar, baking powder, and salt. Beat until combined.
Beat in eggs and vanilla extract until combined.
Beat in as much flour as you can with an electric mixer, stir in remaining flour with spoon.
Stir in lemon peel and pistachios.
Divide dough into three equal portions. Shape each portion into an 8-inch-long roll. Place rolls at least 3 inches apart on prepared cookie sheet; flatten to about 2 1/2 inches wide.
Bake for 20-25 minutes or until tops are golden brown and cracked. Remove from oven and turn off. Transfer Rolls to cooling surface for 1 hour.
With a serrated knife, cut each roll diagonally into 1/2-inch slices. Place slices cut side down on cookie sheet.
Preheat oven to 325 degrees F. Bake for 8 minutes. Remove from oven and turn slices over and bake for an additional 8 minutes or until near dry. Do not overbake. Transfer biscotti to cooling surface.

Lemon Icing:
In a small bowl, stir together 1 cup powdered sugar and 1 teaspoon grated lemon peel.
Stir in a 1/2 teaspoon lemon juice and enough milk to bring to drizzling consistency.
With a fork, drizzle icing over the top of each biscotti.

The lemon pistachio biscotti recipe makes 40 cookies.

On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on prepared cookie sheet and brush with beaten egg, bake at 350 degrees until light golden brown, about 30-35 minutes.
Allow logs to cool 10 minutes then using a bread knife cut into slices on the bias (at an angle). Place slices on cookie sheet and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool. Store in an airtight container.

Note: Toasting nuts brings out their flavor Preheat oven to 350 degrees F (175 degrees C). Place nuts, in a single layer, on an ungreased baking sheet. Bake for 7 to 8 minutes, stirring halfway through baking time, or until nuts become fragrant and are lightly browned. (Watch nuts closely to prevent burning.) Cool nuts completely before chopping and adding to recipe.

A few Biscotti Cookbooks to look for:

Biscotti, by Lou Pappas Seibert. A collection of 30 delectable recipes.

Biscotti and Other Low Fat Cookies, by Maria Polushkin. More than 50 biscotti recipes.

Sweet Maria’s Italian Cookie Tray, by Maria Bruscino Sanchez. Recipes for cakes and cookies, from drop and molded cookies to filled cookies, biscotti and biscuits, taralle and pizelles.

Try spicy dry rubs and fruit salsas to add sizzle n’ shake to meat and fish

Strap on your dancing shoes, cast a sultry look at that wallflower of a fish before you and give it your best shimmy n’ shake. Rub it down with a spicy dry rub, then grill, roast or bake it and top the hot little number with some fresh and saucy fruit salsa. Snap your fingers Latino style and say “cha, cha, cha” to your new dinner partners.

If your fish, chicken, pork, or beef dishes are dragging their feet on your dinner plate these days, jazz them up with a little sizzling action; introduce them to herb and spice rubs and pair them with some zingy fruit salsas. Before you know it you’ll be stealing the show serving zesty “Ooh-la-la” crowd-pleasing dishes without the drama of transfats and mondo-calories that trip up many cream-covered entrées!

Spicy dry rubs cling to meat and fish—helping them to brown and become crispy when cooked! Rubs are as simple as the two-step to make; just mix together a few herbs, spices and salt; then rub the mixture all over the food before grilling, roasting or baking. Fruit salsas pair well with just about any spice-rubbed leading entrée—especially grilled or baked fish. Try a salsa fusion of mango, pineapple, peach, or papaya, peppers, parsley or cilantro and a splash of guava or lime juice to give a distinctive twist to cod, halibut, salmon, chicken, pork or beef.

For spotlight-worthy fruit salsa, follow these tips:

· Chop ingredients coarsely, keep them raw.

· Chop herbs with scissors to keep them fresh and recognizable.

· Don’t use a food processor or you may wind up serving a fruit porridge.

· Raw onions should be finely chopped, rinsed under cold water and sprinkled with a citrus juice to mellow the onion’s strong flavour.

· Add onion last and don’t let ready-to-go salsa sit on the sidelines for too long –that onion will steal the limelight and spoil the graceful fruit flavours!

· Need more kick? Improvise and add a dash of tequila or rum to the mix.

· For best flavour, serve freshly-made salsa right away.

· Allow 2-4 tablespoons per serving.

Mix and match these simple dry rubs and fruit salsas to spice up your weeknight dinner entreés. Bon appetit!

Rubs:

Simple Curry Rub

Excellent for salmon, halibut or cod.

1 tbsp curry powder

¼ tsp cayenne

1 tbsp maple syrup

Mix together curry and cayenne. Brush maple syrup on fish. Sprinkle curry mixture on top. Bake at 425F for 20-25 min or until fish flakes at the thickest part. Serve with pineapple, mango, peach or melon salsa.

Brown Sugar Cumin Rub

Perfect with pork, chicken or fish.

1 tbsp brown sugar

2 tsp cumin

2 tsp chilli powder

¼ tsp salt

1 ½ tsp olive oil

Mix together all ingredients and rub on pork or chicken. Grill, broil or bake until done. Serve with a Mango or Papaya Salsa.

Tandoori Rub

1 ½ tsp EACH garlic powder and paprika

1 tsp EACH cayenne, ground coriander, ground cumin, ground ginger and salt

¼ tsp EACH ground cardamom and ground cinnamon

Mix together all ingredients and rub on fish, chicken, pork or beef. Grill, broil or bake until done.

Jamaican Rub

4 tsp ground allspice

1 tbsp EACH dried thyme and paprika

1 tsp EACH cayenne, garlic powder, onion powder, salt

¼ tsp black pepper

Mix together all ingredients and rub on chicken or fish. Grill, broil or bake until done.

Mexican Rub

2 tbsp hot Mexican chilli powder

1 tsp EACH cumin, dried oregano, garlic powder and salt

¼ tsp ground cloves

Mix together all ingredients and rub on fish, chicken, pork or beef. Grill, broil or bake until done.

Fruit Salsas:

Pineapple Salsa

1 14 oz can pineapples cubes or fresh pineapple, cubed

2 tbsp reserved pineapple liquid

½ cup diced red pepper

2 tbsp sliced red onion

2 tbsp fresh cilantro, chopped

1 tsp fresh lime or lemon juice

¼ tsp salt

Drain pineapple and reserve 2 tbsp of liquid. Prepare other ingredients. Add pineapple and reserved liquid. Serve with salmon or halibut.

Mango Salsa

1 large mango, peeled and diced

1 tbsp onion, chopped

½ red pepper, chopped

2 tbsp lime juice

¼ tsp salt

¼ tsp cumin

Combine all ingredients. Serve at once with pork or beef or fish.

Melon Fruit Salsa

Great with any grilled fish!

1 1/2 c. finely diced cantaloupe or casaba melon
1 1/2 c. finely diced honeydew melon
1 1/2 c. finely diced crenshaw melon
3 tbsp. fresh lime juice
2 tbsp. chopped fresh cilantro or mint
1 jalapeno pepper, seeded and minced or 1/4 tsp. cayenne

Combine all ingredients. Cover and refrigerate. Serve on the side, well chilled, with grilled fish.

Peach Salsa

2 cups chopped, peeled fresh peaches

1/4 cup chopped sweet onion

3 tbsp limejuice

2 to 3 tbsp finely chopped, seeded fresh jalapeno pepper

1 clove garlic, minced

1 tbsp snipped fresh cilantro

1/2 tsp sugar

In a medium mixing bowl stir together peaches, onion, limejuice, peppers, garlic, cilantro, and sugar.

Peach Papaya Salsa

1 peach, pitted, peeled and finely chopped

1 papaya, halved, seeded, peeled and finely chopped

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped red onion

1/2 jalapeno pepper, seeded and minced

2 tbsp honey

1 tbsp rice vinegar

Juice of 1/2 lime

1/2 tbsp chopped cilantro

1 tsp minced fresh ginger

1/4 tsp cayenne pepper

3/4 tsp salt

3/4 tsp white pepper

In a glass or stainless steel bowl, combine the peach, papaya, red bell pepper, onion, jalapeno, honey, vinegar, lime juice, cilantro, ginger, cayenne, salt and pepper. Store in airtight container in refrigerator.

Buon Appetito: Pasta to the rescue for dinner tonight!

Your family has launched the first-round assault of the “What’s for dinner?” interrogation and you have no clue what you’re serving tonight. Deploy this strategy: assign the interrogators to kitchen duty and tell them you’re having “Pasta Rescuitto” questa sera. This tactic will serve to divert them while you seek out pasta, and canned tomatoes or prepared sauce, frozen meatballs or shrimp, cheese, nuts and a few spicy veggies for a topping. Announce to the troops that EDT (estimated dinner time) is in 30 minutes sharp when you will be tabling a delightful pasta result. Now, envision yourself as a creative, svelte-like “Pasta La Vista Baby” and give yourself a healthy pat on the back for dodging the takeout option.

Whether you’re preparing a swanky feast or dash n’ dine meal, pasta is a convenient and nutritious entrée everyone loves. Even carb-counting diners can rest assured, pasta is a “good” slow-release and low glycemic index carb which some nutritionists think may help us live longer and improve our physical and cognitive performance. It may also play a key role in preventing chronic diseases such as obesity, diabetes, coronary heart disease and certain cancers. In addition, pasta contains plenty of protein, iron, B-vitamins; riboflavin, niacin and thiamine, is fortified with folic acid and a good source of fibre. Many varieties of wholesome pasta, from whole wheat to spinach to sun dried tomatoe, are now available in the pasta or organic aisles at grocery and bulk food stores.

On a proud Canadian flag-waving note, our prairie farmers grow Canada Western Amber Durum wheat—the main ingredient for the best pasta in the world! Italy even has a law stating that only durum wheat flour can be used in the production of pasta in their country. Laws like that make our spaghetti western farmers very happy and explain why Canada is the world’s largest exporter of durum, holding 50 to 60 per cent of the world’s market share in any given year.

Tip your chef hat to a Canadian grain farmer and try these delicious pasta recipes. Buon appetito!

Fettucine Gorgonzola

1 pkg fettucine (for 4-6 servings)

¼ cup butter

2-3 garlic cloves, minced

¼ cup white wine

1 ¼ cups half and half cream

½ cup Parmesan cheese

¼ cup Gorgonzola, crumbled*

¼ cup toasted pine nuts

Tip: Toast nuts for 3-4 minutes at 325F. Watch them—they burn easily!

Have all ingredients measured and prepared. Cook fettucine until firm to the bite. Meanwhile, heat butter in large skillet then add the garlic and sauté until light brown. Add wine and simmer for two minutes.* Add cream and cook on medium heat until cream begins to bubble, about 3 minutes. Add salt and pepper to taste, then Parmesan and Gorgonzola cheese. Toss sauce with cooked fettucine and place in pasta bowls. Sprinkle with toasted pine nuts.

*Option: Omit Gorgonzola. Add one 14 oz can artichoke hearts, drained and quartered, with the wine.

Penne with Smoked Salmon and Green Onions

375 g Penne (for 4 servings)

1 tbsp butter

4 green onions, thinly sliced on the diagonal

1 jar (16 oz/435 ml) Classico Alfredo di Capri Sun-Dried Tomato Pasta Sauce

4 oz sliced smoked salmon, cut into strips

Chopped parsley or chives, optional

Cook penne to package directions. In a large skillet, melt butter over medium heat. Add green onions and cook until softened, about 2 minutes. Stir in pasta sauce and simmer (do not boil), stirring occasionally, about 2-3 minutes. Toss penne with sauce and serve in pasta bowls with salmon and chives, if using, on top.

Cannelloni with Ricotta Cheese, Spinach and Currants

Serves 6-8. This recipe is a bit of work but well worth the effort! It can be made ahead, refrigerated and cooked the next day.

1 250 g box oven-ready cannelloni tubes

3 tbsp currants

1 pkg frozen chopped spinach

1 tbsp olive oil

¼ c onions

4 tbsp chopped proscuitto (optional)

2 garlic cloves

1 c ricotta cheese

¾ grated parmesan cheese (for filling)

¼ c grated parmesan cheese (for topping)

1/3 toasted pine nuts

1 large egg, beaten

1 435 ml jar Classico Sun-dried Tomato & Alfredo Sauce OR Classico Four Cheese Alfredo Sauce

1/3 cup milk

1 c shredded Mozzarella cheese

Soak currants in warm water for 20 min. Drain and set aside. Meanwhile cook spinach in a microwave dish (covered) for 7 min. Drain well and set aside. Heat olive oil in a medium skillet over med-high heat. Add onions and minced proscuitto and cook until brown. Stir in garlic. Cook for just 30 sec. Stir in spinach and cook for 2 min. Let this mixture cool and then blend in drained currants, ricotta cheese, ¾ c grated parmesan cheese, pine nuts, and salt and pepper to taste. Stir in egg. Mix well. Pour just enough sauce to cover the bottom of a 13x9” lasagna baking dish. Add 1/3 cup milk to jar and shake well and reserve. Stuff oven-ready cannelloni tubes (use the end of a dinner spoon to push in the filling) and lay the tubes in the dish side-by-side. Pour remaining sauce over top of tubes. You’ll use about 2/3 of the box of tubes. If necessary, to ensure all the pasta is covered with sauce, add a bit of water or milk to the rest of the sauce in to jar, shake well to mix and pour this over all the tubes. Top with 1 c shredded mozzarella. Cover with foil. Bake at 350F covered for 30 min at. Remove foil and sprinkle with ¼ c grated Parmesan cheese. Bake uncovered for another 15 min until golden. Let rest for 5 min before serving.

Looking for an edible, long lasting, road-worthy, portable holiday gift to send to junior’s teachers or perhaps a far-flung friend in East Africa via Canada Post? Holiday shipping deadlines are fast approaching! Explore no further. Follow Caesar and Columbus’ command and say Hello to biscotti boot camp. This hard-as-a-rock, dippable, shippable snack with a shelf-life of infinity is suitable for troops and teachers alike. Columbus rationed biscotti to his crew on board his sailing vessels and Newfoundland fishermen to this day delight in dipping their “hard-tack” (hard bread) in tea. Let me break it to you, biscotti is super easy to create a la maison.

Biscotti is derived from the Latin word “Bis” for twice and “Coctum” (cotto), meaning baked. This twice-baked, hard cookie served as a dietary staple for the Roman Legions and many seafarers throughout history being famous for its super-duper indestructible powers during transport, everlasting shelf life and nourishing qualities for troops on the go. Biscotti’s real credit goes to a crafty Tuscan baker who perfected the crunchy, dry mixture by adding almonds and suggesting the handy snack be dipped in the local sweet wine. Today, Canadians from coast to coast delight in dipping their biscotti in coffee, tea, cider or hot chocolate and even sweet wine. Take the plunge and try these biscotti recipes at home. I can't decide which is my favourite but since the Candy Cane variety struck such a cute pose, I chose it to be first:

Candy Cane Biscotti

1/2 cup butter softened

1/2 cup sugar

3 eggs

2 1/2 cups flour

1 1/2 tsp baking powder

2/3 cup finely crushed peppermint candy canes (Tip: Use large candy canes and grind them up in a food processor. Pu on your ear muffs first. It's a very noisy activity!)

For glaze (optional)

¼ cup crushed candy canes

¼ cup red decorating icing

Heat oven to 350. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often until creamy. Add eggs; continue beating until well mixed. Reduce speed to low. Add flour and baking powder; continue beating until well mixed. Stir in crushed candy. Divide dough into fourths on lightly floured surface. Shape each fourth into 9 x 1 1/2 inch round logs with lightly floured hands. Place logs 3 inches apart onto lightly greased or parchment paper lined large cookie sheet.

Bake for 18 to 20 minutes or until tops are cracked and ends just start to turn light brown. Remove from oven; reduce temperature to 325. Cool logs 10 minutes on cookie sheet.

Carefully remove logs to cutting surface. Cut each log into 1/2 inch slices with sharp serrated knife. [Discard ends] Arrange pieces on same cookie sheet, cut-side down.

Bake for 12 to 14 minutes, turning once, or until cookies are light golden brown and crisp on both sides. Place onto cool rack; cool completely. Makes 24 biscotti.

Optional glaze:

Place cooled biscotti on wax paper. Warm ¼ cup red decorating icing in the microwave to a runny consistency. Drizzle glaze over top in a zigzag pattern with a fork. Dip each cookie in crushed candy canes. Allow glaze and topping to set before storing in an airtight container for up to one month, or freeze for several months.

Gingerbread biscotti

1 cup whole or slivered almonds, toasted
3/4 cup sugar
½ cup butter
1/2 cup dark molasses,
1/4 cup fresh ginger; minced
3 eggs
3 cups flour

1/2 Tbsp baking powder
1 Tbsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp allspice

Line cookie sheets with parchment paper. Preheat oven to 350 F. In a large bowl, beat sugar, butter, molasses, and ginger until smooth. Add eggs, 1 at a time, beating after each addition. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend. On prepared baking sheets, use well-floured hands to pat dough into 2 logs, 2 inches in diameter. Bake until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through baking. Let loaves stand on baking sheets until cool to touch, then using a bread knife cut into slices on an angle. Place slices on cookie sheet and return to oven and bake at 350 F. until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking. Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month; freeze for longer storage. Makes 24 pieces.

Holiday biscotti

1/2 cup butter, softened
3/4 cup granulated sugar
3 large eggs
1 1/2 tsp almond extract
3 cups all-purpose flour
2 tsp baking powder
1/4 cup chopped candied red cherries
1/4 cup chopped candied green cherries
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips

Egg wash: (optional)
1 egg, beaten
1 Tbsp water.

Preheat oven to 350 degrees F. Lightly grease cookie sheet or line with parchment paper; set aside. In a medium bowl, whisk together flour and baking powder; set aside. In a large bowl, with an electric mixer cream together the butter and sugar until smooth. Beat in eggs one at a time, then stir in almond extract. Add flour mixture and mix until just combined. Stir in candied cherries, white chocolate chips, and semi-sweet chocolate chips. With lightly floured hands, shape dough into two 10-inch long by 3-inch wide loaves. Place loaves on prepared cookie sheet and flatten slightly. Optional. In a small bowl, beat together 1 egg and 1 tbsp water. Brush each loaf with egg wash. Bake 20-25 minutes or until lightly browned. Cool loaves for 10 minutes and then with a very sharp serrated knife cut diagonally into 1/2-inch slices. Place slices cut side down on cookie sheet and return to even for 10 minutes. Turn slices over and bake an additional 5 minutes. Makes 24 biscotti.

Great Go-Anywhere Granola

Preheat oven to 325F.

Mix all of these ingredients together in a very LARGE mixing bowl:

8 cups LARGE flake rolled oats

2 cups sliced almonds

1 cup unsweetened coconut

1 cup roasted unsalted sunflower seeds

1 cup oat bran or red bran flakes

1 ½ tsp cinnamon

½ tsp cloves

½ tsp nutmeg

In a small saucepan mix together:

1 cup brown sugar

2/3 cup liquid honey or maple syrup

Slowly bring to a boil while stirring frequently. When it reaches a light boil (with small bubbles rising to the surface), immediately remove from heat. Pour over oat mixture. Spray grease or lightly grease a large spoon and use it to stir this sticky mixture. Mix thoroughly.

Line a large disposable aluminium-roasting pan with parchment paper or a large sheet of heavy-duty tin foil. If using foil, spray grease the foil. Carefully pour the mixture into the lined-pan and spread it out evenly. Bake mixture in the oven at 325F for 30-40 min. and stir at 10 min intervals. Be sure to stir the mixture thoroughly (at 10 minutes intervals) to break up chunks to prevent burning around the edges. When nicely browned but not burnt remove from the oven and let cool completely. If you wish: Stir in 1 cup of raisins and about 2 cups mixed dried fruit like cranberries, peaches, pears, apricots or figs.

Helpful tips:

1) The large disposable roasting pans sold in the grocery stores are perfect for this recipe. They are lightweight, and can be easily washed and reused.

2) Use parchment paper or large, BBQ size heavy-duty aluminium foil to line the pan. Once the mixture cools, you can use the liners to pour the mixture into containers, see Tip 4.

3) Bake granola in the middle or lower third of the oven but NOT on the bottom rack.

4) To transfer the mixture to containers, carefully lift the edges of the parchment paper and pour the mixture into Ziploc bags or other large containers. The granola can also be stored in the freezer in Ziploc bags.

5) This granola makes a wonderful a healthy breakfast or snack when you are travelling, staying in a hotel or camping. Simply store individual 1/3 c servings in small Ziploc plastic bowls and add milk. At your hotel, buy milk, store in the bar fridge and add to your breakfast granola in the morning.