Ramp Pesto & Two Tomato Bruschetta

My friend Kat does a lot of work in a communal garden here in Toronto, and one of the things I love most about our Monday night cook-a-thon is she often brings over produce from the garden. Earlier this week, she brought over a jar of ramp pesto! Paired with a quick two tomato bruschetta!

Now, ramps' season is spring, but in the spirit of root to tip and waste-not/want-not cooking, Kat decided to use what was left of the plant.

I'll let her explain it.

The portions of the ramps we used were the buds/heads; the ramps had gone to seed so it was sort of like using the flowery tops of chives instead of the oniony bottom if you know what I mean. Ramp season is fiddlehead season - around April. So these are what's left of the plant at this stage of the year.

Kat's Ramp Pesto


Ingredients

1 bunch of basil, just the leaves, washed
3-4 ramp heads
¼ cup of dry roasted almonds
2 Tbsp olive oil
1-1.5 tsp sea salt
1 tsp pepper
3 Tbsp nutritional yeast
dash of water

Directions

1. Blend all ingredients together in a mini chopper or food processor. If you're not vegan, feel free to replace the nutritional yeast with Parmesan cheese.

My Two Tomato Bruschetta

Ingredients

12 thin slices baguette
2 tbsp olive oil, divided
1 clove garlic, halved
½ pint cherry tomatoes, seeded and chopped
¼ cup chopped oil packed sun dried tomatoes
¼ cup thinly sliced basil
½ tbsp balsamic vinegar
¼ tsp salt
¼ tsp cracked pepper

Directions

1. Preheat broiler of oven. Brush one side of the baguette slices with ½ tbsp olive oil. Broil until lightly browned. Flip over, brush with ½ tbsp oil and toast again until lightly browned. Remove from pan and rub one side of each slice with garlic. Discard garlic

2. In a bowl, mix together remaining ingredients. Let sit for 10 minutes. Check seasoning.

3. If using pesto, spread 1 tbsp on each baguette slice. Top with bruschetta.

Bonus points for using yellow and red cherry tomatoes.

Lemon-Almond Crunch Parfaits with Berries

This has been one of those weeks that feels like it just couldn't have ended soon enough! I haven't been online at all in the past few days - not even to respond to work emails. I'm swamped with after school clubs.

So, yes, I know I promised the appetizer recipe. But it's finally sunny out and I feel like celebrating with a dish that's bright and springy.

Whenever we have dessert with my parents and cousin, the dairy in the dessert recipes has to go, as my cousin has an allergy. Bring in, then, the edible oil product known as Cool Whip.

Let me be perfectly honest here: while under just about all circumstances, I would reject Cool Whip, this recipe was so good that, not only did I not mind about there being Cool Whip, I actually preferred it with it. It was lighter and brightly lemony.

Lemon-Almond Crunch Parfait with Berries

(adapted from Canadian Living)

Ingredients

3/4 3/4cup cupwhipping cream (or 1 tub light Cool Whip)
1 can (14 oz/398 mL) apricot halves in light syrup , drained and quartered1 pint raspberries, blackberries or a mixture of both, rinsed and thoroughly dried

Lemon Curd:
3 egg yolks 3 3egg yolkegg yolks
1 egg 1 1eggeggs
1/2 cup granulated sugar 1/2 1/2cup cup (125 mL) granulated sugar
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar
2 tsp finely grated lemon rind 2 2tsp  (10 mL) finely grated lemon rind
1/2 cup lemon juice 1/2 1/2cup cupfresh (125 mL) lemon juice
1 pinch salt 1 1pinch pinchsalt

Almond Crunch:
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
2 tbsp large-flake rolled oats 2 2tbsp tbsp(25 mL) large-flake rolled oats
1 tbsp packed brown sugar 1 1tbsp (15 mL) packed brown sugar
2 tbsp unsalted butter , cubed2 2tbsp tbsp(25 mL) unsalted butter, cubed
2 tbsp slivered almonds 2 2tbsp t (25 mL)slivered almonds

Directions

1. Almond Crunch: Preheat oven to 350º and line a baking sheet with parchment paper. In a large bowl, stir together flour, oats and brown sugar. Cut in butter until mixture is crumbly. Stir in almonds. Dump mixture onto baking sheet and bake for 12 minutes or until mixture is golden and crisp. 

Do keep a close eye on it, because it will go from gorgeously brown to disastrously black in an instant.

2. Lemon Curd: In a heat proof bowl (you're going to be making a double boiler here, so choose your bowl appropriately), whisk together all lemon curd ingredients. Place over saucepan of simmering water and cook, whisking frequently, until mixture is thick enough to coat the back of a spoon. If you have an instant read thermometer, it should read 160ºF. Remove from heat and strain mixture through a fine mesh sieve into a clean bowl. Cover with plastic wrap, being sure to press wrap directly onto the surface of the curd. This will prevent a thick skin from forming.

3. To Assemble: Stir half the curd to break up. Mix in half the tub of Cool Whip. Stir to thoroughly incorporate. Gently fold in remaining half of the tub (alternatively, whip the cream and divide in half and proceed according to above directions).

Divide berries between 8 serving glasses. Top with lemon mixtures. Sprinkle with almond mixture. Serve with long handled spoons!

Cranberry and Almond Brunch Bread

It's only since I've begun blogging that I've realized just how often I bake breads. Honestly, when it comes down to it, I far prefer working with bread dough than finicky pastries or cookies.

Over the weekend, I was feeling like I needed a kick of fruit. Of course, we didn't have much in the house except a bag of frozen, neglected cranberries.

I figured cranberries, even encased in sweet dough and glazed with icing sugar, could still count as a fruit serving, right? Right?

Truthfully, I'm not entirely sure what to call this recipe. The recipe I adapted it from calls this style of bread a "yeasted coffee cake"... but I definitely think this feels more like bread and less like cake. It would be perfect as part of a brunch, or, if you're like me (and I hope you are) as a post dinner nosh.

Cranberries and Almond Brunch Bread

(adapted from Martha Stewart's Yeasted Chocolate Coffee Cake)

Ingredients

Bread

2½ tsp active dry yeast
¼ cup plus 2 tbsp granulated sugar
3/4 cup warm milk (100º-110º)
1 large egg plus 1 large egg yolk
½ tsp almond extract
3 cups all purpose flour, plus more for surface
½ tsp Kosher salt
½ cup unsalted butter, room temperature (plus more for greasing bowl)
1 large egg lightly beaten with 1 tbsp milk (or cream) for egg wash

Filling

¼ cup whole almonds, roasted and then finely chopped
1½ cups frozen cranberries, thawed
¼ cup almond or cherry liqueur (I used homemade cherry liqueur)
12 oz light cream cheese
1 large egg yolk
¼ plus 2 tbsp icing sugar

Glaze

1 cup icing sugar
2 tbsp milk 

Directions

1. Sprinkle yeast and a pinch of sugar over warm milk. Let sit for 5 minutes or so until yeast proofs. Whisk in remaining sugar and the egg and yolk and almond extract.

2. Using the paddle attachment, mix flour and ½ tsp salt in the bowl of a mixer. Add yeast-egg mixture and mix gently until just combined, about 30 seconds.

Switch to the dough hook, add butter and beat until smooth (it will be slightly sticky), about 10 minutes.

3. Grease a large bowl. Turn dough out onto a lightly floured surface. Knead a couple of times to ensure smoothness. Place in bowl, turning to coat with grease.

Cover with plastic wrap and set aside in a warm, draft free location. Allow to rise to the point of doubling in volume, about 1½ hours.

4. While dough is rising, soak the thawed cranberries in liqueur. Allow to steep for at least an hour.

5. For the filling, mix together cream cheese, egg yolk and icing sugar until smooth.

6. Punch down dough. Transfer back to floured work surface. Let rest for a few minutes and then roll into an 18" square. Brush edges with egg wash.

7. Spread cream cheese mixture over surface.

Then sprinkle with chopped almonds and soaked cranberries.

8. Roll mixture up, jelly roll style.

9. Preheat oven to 350º. Coil dough and place on greased parchment or Silpat lined baking sheet. Brush with egg wash. Let rise, covered with plastic wrap for 20-30 minutes or until risen by half.

Remove wrap, cut dough with 6 slashes.

10. Bake dough, rotating pan halfway through for about 55 minutes or until golden. Reduce oven temperature to 325º and continue to bake until deeply golden, about 15 - 20 minutes more. Transfer to rack to let cool.

11. Combine glaze ingredients and pour over bread.

Take a look at what's going on inside the bread:

Oh, so deliciously tart! The sour cranberries mix with the sweet cream cheese filling - I just love a cake that balances those sweet-tart flavours!

Homemade Reese's Almond Cups

Sometimes (read: usually), my recipes don't turn out nearly as good looking as the pictures that accompany the original recipe.

Case in point:

It's a Reese's Peanut Butter Cup, minus the peanut butter.

You couldn't tell, could you?

It's alright, my feelings aren't (too) hurt.

Even though it was ugly, it tasted awesome. Subbing in the almond butter was a great option, though I'm quite curious to try it with peanut butter too.

And, even though mine was ugly, the recipe was very easy.

Chocolate Covered Almond Cups

(slightly adapted from Design*Sponge)

Ingredients

½ lb dark chocolate (like callebault or, if you're not picky, get some chocolate chips)
½ lb dark chocolate bar with almonds
1 cup almond butter
1/2 cup powdered sugar, sifted
1/4 cup graham crackers, crushed
1 teaspoon sea salt

Directions

1. Either get yourself disposable muffin tins, or line a 12 count muffin pan with liners.

2. Melt the dark chocolate (the one without the nuts)  in a double boiler. Remove bowl from heat and turn off stove (but don't throw out the water, you'll need it later!)

3. Using a pastry brush, paint a layer of melted chocolate onto the bottoms and sides of the paper liners. Make the layers thick - you're forming the cup part of the chocolates, and it needs to be sturdy.

4. Put the muffin pan in the refrigerator for 20 minutes while you make the filling.

5. In a mixing bowl, combine the almond butter, crushed graham crackers, powdered sugar and salt. Stir with until well combined.

6. Chop the dark chocolate-almond bar up with a knife, or in a food processor. Be careful not to overheat the food processor and melt the chocolate (take it from one who speaks from experience). The almonds should be in small chunks at this point.

6. Return the bowl used to melt the first batch of chocolate to the top of the double boiler. Turn the heat to medium-high. Add the pieces of the dark chocolate-almond bar and melt.

7. Meanwhile, divide almond butter mixture into 12 even amounts.

8. Remove the muffin pan from the refrigerator. Put one mound into each paper liner. Smooth out with a spoon, or, if you're tactile like me, your fingers (making sure they're scrupulously clean).

 9. By now, the chocolate added to the double boiler should all be melted. Using a spoon, dollop the top of each almond butter mixture mound with a generous portion of chocolate.

10. If you're finicky, smooth the tops out. If you're not, do as I did and leave them crispy looking.

11. Place the muffin pan in the refrigerator. Within one hour, your cups should be set, depending how cold your fridge runs.

Because the chocolate here isn't tempered, you can expect to experience a bit of melting in your hands... but getting messy is half the fun of chocolate, isn't it?

Almond Cranberry Oatmeal Bars

Most of the time, I reach for food because I'm craving a specific flavour profile. If I want something vibrant, I'll usually hit up something with a ton of fresh herbs. If I'm looking for something smoky, I'll make something involving bacon.


Every once in a while though, I find myself craving something that relates to an image or colour. After this morning's post about cherry blossoms, I found myself staring into the pantry on the search for something pink.

The closest I could come was cranberries - of which there were very few left. But it wasn't just pink I was after, but something slightly floral too. Almond extract would suit that purpose.

Oatmeal Almond Cranberry Bars

(loosely inspired by epicurious)

Ingredients

1 cup oats
½ cup flour (I used whole wheat because it was closer to the front of the cupboard than white)
½ cup brown sugar
¼ cup chopped dried cranberries
¼ cup chopped toasted almonds
¼ cup flaked unsweetened coconut
¼ tsp baking powder
¼ tsp salt
5 tbsp unsalted butter, melted and cooled
3 tbsp almond butter
1 egg
½ tsp almond extract
½ tsp vanilla

Directions

1. Preheat oven to 350º. Line an 8x8 pan with aluminum foil (make sure you have an overhang so you can easily remove the bars later) and grease with butter.

2. In a large bowl, stir together first eight ingredients (through salt).

3. In a separate bowl, stir together remaining ingredients.

4. Pour wet ingredients over dry. Stir until just together. Dump mixture into pan, and pat into place.

5. Bake for 20-25 minutes. Lift the foil and bars out of the pan, and let cool on a rack.

Cut into 16 squares.

The almond extract adds a lovely sweetness and tone to these oatmeal bars, and the almond butter helps to keep them moist.

Really though, this is a very adaptable recipe. You could replace the almonds and cranberries with chocolate chips and walnuts, with dried apricots and pecans, with just about anything. Why not try white chocolate and cranberry?

Spinach Salad with Raspberries and Candied Almonds with Poppy Seed Dressing

Yesterday, I threw this picture up, and I wish I'd waited until today, because now I have the recipe to go with it!

This is one of my all time favourite salads... a HUGE Canadian Living winner from the late '90s (at least I think it was Canadian Living - there are no online traces of this recipe anywhere). It's my Mum's go to potluck salad contribution, but she reminded me this morning that I was the first one to try this recipe out about 10 years ago.

If I remember correctly, I made it for a Canada Day do in which I totally overestimated my own abilities and passed out instead of going downtown for festivities.

Now, the funny thing with this recipe is we lost it for a few years - until Mum remembered that she'd given it to a friend. So, Mum got the recipe sent back to her and we're back in business! This friend serves the salad as part of her family's French Canadian traditional Christmas Eve feast, so it seems only appropriate to include it in this week's collection of recipes.

Baby Spinach Salad with Raspberries and Candied Almonds 

1/2 cup    slivered almonds
1 tbsp.     corn syrup
1 1/2 tsp. granulated sugar
Pinch      each salt and cayenne pepper

12 cups   baby spinach
1 cup      fresh raspberries

Dressing:
1/4 cup  vegetable oil
2 tbsp    granulated sugar
2 tbsp    raspberry vinegar 
1 tbsp    sesame seeds, toasted, or poppy seeds 

Directions

In a small bowl toss together almonds, corn syrup, sugar, salt and cayenne until coated. Spread in single layer on parchment paper lined baking sheet. Bake in 325 degree oven, stirring occasionally to break up clumps, for about 12 minutes or until golden and sugar is bubbly. Let cool completely on pan on rack. Break into pieces. 

Dressing: In small bowl, whisk together oil, sugar, vinegar, sesame seeds, salt and pepper.

In bowl, toss spinach with dressing. Sprinkle with candied almonds and raspberries.  Make 8 (large) servings.