Today is National Blueberry Popover Day.

Substitute blueberries for the cherries in this recipe.

March is Nutrition Month and the Clinical Dietitians at Trillium Health Centre held “Celebrate food… from field to table” with Food TV Chef Anna Olsen. 

A smaller, intimate gathering, we were treated to a catered lunch showcasing some of Anna’s fantastic recipes like a Sweet Potato and Ginger soup, fresh salad with pears and a cranberry dressing, ham, cheese and green onion scones and an assortment of fruits and cheeses.  Of course the meal wasn’t complete without a selection of decadent treats.

Speaking to us about her start in the world of culinary exploration, Anna emphasis the importance of knowing what foods are in season, of shopping locally and most of all having fun and enjoying the experience of creating food for friends and family.  I have always enjoyed watching Anna on her Food Network shows ’Sugar” and the most recent “Fresh with Anna Olsen” and was excited to see her up close only to discover how funny she can be and outreaching she is to others with the a respect for food and cooking. 

Of course a foodie like myself could not resist picking up a couple more cookbooks to the never ending collection I currently own, however these ones will definitely have a special place in heart.

Today is National Crabmeat Day.

Asiago Cheese and Crab Dip

1. Preheat oven to 350 degrees F.
2. Mix together crab meat, 1 cup of asiago cheese, romano, mayonnaise, garlic and onion into a small baking dish.
3. Sprinkle with remaining cheese.
4. Bake in oven for 15-20 minutes or until cheese is melted and bubbly.

Serve hot with bread slices and sticks.

Today is National Peanut Cluster Day.

Peanut Clusters

1. In a bowl over a pan of boiling water melt the chocolate.
2. Stir in the condensed milk and mix well.
3. Remove from heat and stir in peanuts.
4. On a cookie sheet covered with waxed or parchment paper, drop the mixture by tablespoonfuls leaving a space between mounds.
5. chill for several hours to make sure they are completely set.

Today is National Crown of Roast Pork Day and National Cereal Day.

You can use any stuffing you prefer for you roast or you can try this sausage one if you wish.

Crown of Roast Pork

Stuffing

Pork

To make the stuffing.

1. In saute pan melt the butter over medium heat. Add the onion, celery and carrot and saute until onion is translucent. Remove from heat.
2. In a bowl toss together bread with apples and seasonings.
3. Pour in the melted butter mix and mix well. Set aside.

To cook the pork.

1. Preheat oven to 350 degrees F.
2. Mix together the sage, salt and pepper. Rub the seasonings all over the pork and place in a roasting pan. Cover the tips with foil or the little hats used for crowns. Pour one cup of water into the bottom of the pan.
3. Loosely fill the centre of the roast with the stuffing. Do not pack it down.
4. Cook in oven for 30 minutes then cover stuffing with foil. Cook for another 2-2 1/2 hours or until roast registers 150 degrees F on meat thermometer.
5. Let roast stand at least 20 minutes before carving.

Today is White Chocolate Cheesecake Day and National Frozen Food Day.

Cheesecake can be so heavy and sweet that I prefer it to be crust-less. Feel free to drizzle each slice with your favorite topping or maybe the blackberry sauce or bittersweet chocolate sauce I’ve posted before.

White Chocolate Cheesecake

1. Preheat oven to 300 degree F. Place foil inside of 9 inch spring form pan and grease with butter. In a larger baking pan fill halfway with warm water.
2. In a bowl beat together cream cheese, sugar and flour. Beat in eggs one at a time making sure they are well incorporated before each addition.
3. Melt the chocolate and beat into cake mixture. On low speed beat in the vanilla and cream.
4. Pour into prepared pan and place in warm water.
5. Bake for 1 hour or until tester comes out clean when inserted in the centre. Let cool 1 hour before placing in the fridge to finish setting completely.

Happy Cheese Doodle Day!!!

Happy National Absinthe Day!!!

There is a lot of controversy about this green (or sometimes colourless) anise-flavoured spirit with it’s high alcohol percentage of 45 to 75 % ABV (Alcohol by volume).  Sometimes diluted with water it has many famous consumers with Vincent van Gogh and Oscar Wilde known to enjoy it’s effects.

In 1915 Absinthe was banned in the US and most of European countries blamed for being an addictive psychoactive drug due to the small presence of the chemical thryone. It wasn’t until the early 1990’s that reauthorization of the beverage began in those countries and distillation resumed.

Traditionally absinthe is prepared by the “French Method” when a slotted spoon is placed over a glass containing a shot of the spirit.  A sugar cube is placed on the spoon and ice cold water is slowly dripped or poured over the sugar.

A variation is the “Bohemian Method” where the sugar cube is presoaked in alcohol and set on fire.  It is then dropped into the absinthe with also catches flame before the water is added to douse it all.  Both of these methods usually call for 1 part absinthe and 5 parts water.

Monstera deliciosa, also called the Fruit Salad Plant, Monsterfruit, Mexican Breadfruit and Window leaf is native to Southern Mexico all the way to Panama.  Used decoratively this plant needs high humidity, warm temperatures and shade.  The leaves of the younger plans have no holes while the mature plants will produce fruit if grown outside. When the plant first flowers the immature fruit is extremely poisonous and can cause blistering, swelling and loss of voice.  Once the fruit has completely ripened it is safe to consume.  If kept indoors and used as a decorative houseplant the Swiss Cheese Plant will not produce fruit.

Today is National Pound Cake Day.

There are many variations on the pound cake recipe that will give you different choices in flavours from coffee to lemon to coconut. I prefer mine to be plain and spice it up with fruit toppings and whipped cream. Here is a great recipe for a cake perfect for your favorite toppings.

Pound Cake

1. Preheat oven to 325 degrees F.
2. In a large bowl cream together the butter, sugar and cream cheese.
3. Beat in the eggs one at a time, making to to mix each addition in well before adding another.
4. Add the flour and baking powder and mix well.
5. Grease and flour a 10 inch tube pan and pour in the dough.
6. Bake for 1 hour to 1 hour and 30 minutes until toothpick inserted in center of the cake comes out clean.

Today is National Mulled Wine Day and National Cold Cuts Day

Invite your friends and their kids over for a sledding party and have this ready for the adults to put a different rosiness on their cheeks.

Mulled Wine

1. Pour wine in slow cooker.
2. Wrap the orange peel, cinnamon stick halves, cloves, and nutmeg in cheesecloth.
3. Add to slow cooker. Cover and cook on HIGH 2 to 2.5 hours.
4. Discard the spice bag before serving and use the orange slices to garnish each glass.