Holidays cooking Archive

Small Maple bites

Posted 14/12/2011 By Francois

Small Maple bites

Production: 50 – Bites
Preparation: 2 Minutes
Cooking: 10 Minutes

Some eagle-eyed visitors  will have noticed that the picture of our Christmas donuts included some small bites.

They, of course, would have guessed that in the small bowl where our “donut hole.” After all why not cook them turn them into pretty sweet and savory small bites.
Just drop them, for a minute, in a pot of hot maple syrup or warm honey.

The recipe is easy and the result perfect every time.

Small Maple bites

Ingredients:
Small donuts bites – [50]
Maple syrup – [2 cups]  (500 ml.)

Steps:
1- In a small saucepan, bring the maple syrup to a boil.
2- In small batch, place the fritters in the syrup.
3- Simmer for 1 minute.
4- Remove the fritters from the syrup and lay them on parchment paper.
5- Repeat for the rest of the fritters.
6- Allow to cool before consuming.

Spicy Cranberry Chutney

Posted 12/12/2011 By Francois

Spicy Cranberry Chutney

Production: 20 – 1/4 pint  Jars
Preparation: 20 Minutes
Cooking: 45 Minutes
Canning (boilling bath): 10 Minutes minutes in a boilling water bath
Canning (pressure canner): 8 Minutes of processing under  6 lbs of pressure

It is inspired by a Christmas classic that we have prepared this delicious cranberry chutney.
The color and texture remind us the of cranberry sauce from our childhood but the addition of exotic flavors (curry and chili) will flavor and spice up your pies and roasts of the  holiday season.
The tart cranberries, sweet maple syrup and hot spices blend perfectly to produce an ideal condiment on a festive table.

We also recommend this chutney to accompany your eggs-rolls, sandwiches and cold poultry or pork.

NOTE: You can adjust the dose of chile (the recommended quantity create a very spicy chutney).

Spicy Cranberry Chutney

Ingredients:
Red Onions (large) – [3 cups]  (750 ml.)
Apples – [3]
Olive oil – [3 tablespoons]  (45 ml.)
Minced Garlic cloves – [5]
Oranges (juice and zest)  – [2]
Cider vinegar – [1 cup]  (250 ml.)
Maple syrup – [1 cup]  (250 ml.)
Fresh Cranberries – [8 cups]  (2 L.)
Dried Cranberries – [1 cup]  (250 ml.)
Crystallized Ginger – [1/4 cup]  (65 ml.)
Madras Curry – [1 tablespoon]  (15 ml.)
Salt – [1 tablespoon]  (15 ml.)
pepper  – [1 teaspoon]  (5 ml.)
Dried Piquin Chilli – [1/2 tablespoon]  (8 ml.)
Water – [1 cup]  (250 ml.)
Worcestershire sauce – [1 tablespoon]  (15 ml.)

Steps:
1- Mince the garlic and onions.
2- Cut the apples into small pieces (do not remove the peel).
3- Finely chop the crystallized ginger.
4- Heat the oil in large saucepan.
5- Over medium heat cook the onions, garlic and apples, stirring regularly.
6- Measure fresh and dried cranberries and set aside.
7- Extract the juice and zest the oranges.
8- Add the vinegar, water, maple syrup, cranberries and ginger to the pan and mix well.
9- Add the seasonings (curry Madras, salt, pepper, chili Piquin, and Worcestershire sauce).
10- Simmer over low heat 45 minutes, stirring frequently.
11- Pour into sterilized jars and process for conservation.

– – – Home Canning process – – –
10 Minutes minutes in a boilling water bath
– or
8 Minutes of pressure canning under 6 lbs of pressure

Traditional Christmast Donuts

Posted 10/12/2011 By Edith

Traditional Christmast Donuts

Production: 60 – Serving
Preparation: 20 Minutes
Rest time: 4 Hours
Cooking: 2 Minutes

The Tremblay family Christmast Donuts, what a delight!

This recipe as been a favorite in the family for decades. It reminds me of the Christmases of my childhood when the whole family gathered around the table to celebrate. Mom’s donuts circulated in the plates, and my uncles were having a contest of who ate the most. The bar was high, because I remember seeing my youngest uncle goble up 15 on the same night.

This little dessert can easely be prepared in advance. Keep them frozen and on Christmast Eve just a few minutes to warm in the oven, dip them in icing sugar and eat them at will. But beware, as they are so delicious you must have the discipline to not eat them all before the Feast…

Note 1: To satisfy the tastes of my father, mother added 2 tsp. table in Geneva gin, which we replaced with mace in our recipe. If you do not have mace you can replace it with nutmeg (1/2 tbsp.).

Note 2: To cook the donuts we opted for the traditional method of in lard. But in oil will gives a very acceptable result.

Traditional Chrismast Donuts

Ingredients:
Eggs – [6]
Butter – [1/2 cup]  (125 ml.)
White Sugar – [2 cups]  (500 ml.)
Milk – [1 cup]  (250 ml.)
Flour (all purpose) – [6 cups]  (1,5 L.)
Baking Powder – [6 teaspoons]  (30 ml.)
Mace – [1 tablespoon]  (15 ml.)

Steps:
1- In a large bowl whip the egg’s white until stiff, put in another bowl and set aside.
2- In another large mixer bowl, cream the softened butter, add sugar, and egg yolks and 2 tablespoons of milk. Mix well and set aside.
3- In another large bowl, mix the dry ingredients (flour + baking powder + freshly ground mace).
4- Fold the egg whites into the mixture of butter, sugar and egg yolks.
5- Alternating with the milk, add the dry ingredients to the wet ingredients.
6- Refrigerate at least 4 hours before rolling the dough.
7- FOR COOKING
8- Heat the fat (lard or oil to taste) in a large saucepan to 340F (170 C).
9- Dip the donuts one by one into the pot and only turn them once during cooking (about 1 minute on each side).
10- When they are cooked, drain them on a sheet of paper towel.
11- Cool donuts a few minutes before preparing for freezing.
12- If you want to freeze them, lay them on a tray and insert a sheet of waxed paper between each layer.

Healthy Muffins with dried fruits, nuts and clementines

Production: 24 – Serving
Preparation: 30 Minutes
Rest time: 30 Minutes
Cooking: 35 Minutes

First and foremost a big thank you to Pauline for this muffins recipe. They are really healthy and tasty.

Full of fruits, those muffins are a pleasant alternative to the traditional fruit cake. And they have the advantage of being ready eat right out of the oven, unlike the fruitcake that need to be aged before consumption. Another plus with this recipe: no need to add a single grain of sugar.  So they will appeal to both sweet tooth and to people who are watching their sugar intake.

The use of prunes and dates give those muffins a rich and mellow texture. The clementines add a touch of fresh citrus, while the walnut crunch nicely when you bite while perfuming the dough. In short … they are sublime.

Healthy Muffins with dried fruits, nuts and clementines

Ingredients:
Clementines – [2]
Dark Dried Raisin – [1 cup]  (250 ml.)
Dried Cranberries – [1 cup]  (250 ml.)
Dry prunes – [1/2 cup]  (125 ml.)
Dried Cherries – [1/2 cup]  (125 ml.)
Pitted dried dates  – [1 cup]  (250 ml.)
Water – [2 1/2 cups]  (625 ml.)
Ground Cinnamon  – [1/2 teaspoon]  (3 ml.)
Ground ginger – [1/2 teaspoon]  (3 ml.)
Ground Nutmeg – [1 teaspoon]  (5 ml.)
Canola Oil – [1/2 cup]  (125 ml.)
Flour (whole wheat ) – [2 cups]  (500 ml.)
Oatmeal Flakes (Quick Cooking) – [3/4 cup]  (190 ml.)
Grounded Linseed – [1/4 cup]  (65 ml.)
Salt – [1/4 teaspoon]  (1 ml.)
Baking Soda – [2 teaspoons]  (10 ml.)
Pistachios nuts – [1/4 cup]  (65 ml.)
Hazelnuts  – [1/4 cup]  (65 ml.)
Eggs (large) – [3]
Vanilla extract – [1 teaspoon]  (5 ml.)

Steps:
1- Chop the dates, prunes and the dried cherries.
2- Finely chop the clementines into very small pieces (including the peels).
3- Put all the fruits and spices in a saucepan and cover with water.
4- Bring to a boil and simmer 15 minutes. Let cool for 30 minutes at the counter.
5- Preheat the oven to 350F (180C).
6- Coarsely chop the pistachios and hazelnuts. Heat in the oven for 5 minutes.
7- Mix all the dry ingredients.
8- In another bowl, beat the eggs and add the vanilla. Stir into the cooled fruit mixture.
9- Add the dry ingredients and mix well.
10-  Divide the mixture into the muffin tins.
11- Bake 30-35 minutes.

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