Coconut Oatmeal

1 cup of coconut water

3/4 Coconut milk

1/2 Cup of steel cup quick oats

2 Tbsp raw sugar

An assortment of toppings, some of my favouites include dried cranberries, dried apricots, slivered almonds and mini chocolate chips.

This recipe makes oats for one greedy person (me) or enough to share with your loved one.

There are many ways to cook your oats, I choose quick oats because I can’t plan the night before what I want for breakfast the next morning. I also like a little bite left in my oats. So this is how I cook them;

In a sauce pan, bring to the boil the coconut water and 1/2 a cup of the coconut milk.

Add in the oats, turn the heat to medium low and pop a lid on.

Cook the oats for around 7 – 10 minutes, I stir every so often and do the bite test.

When you have reached your softness preference, stir in the remaining coconut milk.

Pour into the bowl(s), sprinkle with sugar and pile the toppings into the middle.

Nom nom F.

A Casual Thanksgiving: Turkey Wings and Trimmings.

I’m not a huge fan of turkey, but as I was browsing in the supermarket (yes browsing, I enjoy grocery stores) my eyes came across turkey wings. I saw the possibility of making a fun twist on Thanksgiving dinner.

So, what’s on the menu? Roasted turkey wings, vegetable slaw, sweet tattie wedges with cranberry ketchup and a cocktail, that Cobra Commander named The Pilgrim.

Everything is really quick to whip up and would be great to have the day after Turkey day.

Cranberry Ketchup

Makes about 22oz

12oz Fresh cranberries

1 Small white onion

1 Garlic clove

1 1/2 Light brown sugar

3/4 Tsp mustard powder

1/4 Tsp salt

1/4 Tsp pepper

1/8 Tsp ancho chili powder

1/3 cup Balsamic vinegar

3/4 Cup water

You’ll also need enough canning jars to hold 22-24oz.

In a saucepan combine the cranberries, onion, garlic and water. Stirring constantly, bring to the boil over high heat. Once merrily bubbling and boiling, turn the heat down and simmer for about 5 minutes, until the cranberries are soft.

Take off the heat and use an immersion blender or regular blender to blitz until smooth. You might need to add a dash more water, to get a smooth texture.

Return the sauce to the pan and add in the sugar and spice and vinegar. Bring to the boil again over high heat. Once boiling simmer for 30 minutes stirring frequently.

While the ketchup is simmering prepare your jars, by soaking them in some hot water. I do this in the canning pot. It kills two birds with one stone, the jars are simmering and the water is on its way to boiling. Just dont’ let the water get to the boil.

Spoon the ketchup into the jars, It’ll be hot so take care. Leave about 1/2 inch clear at the top of each jar. Gently knock the jars on the counter to remover any air bubbles. You may need to add more ketchup. Wipe the rims and add the lids or bands, remember not to over tighten if using bands.

Put the jars in to boiling water for 15 minutes. Remove and let cool.

Vegetable Pecan Cranberry Slaw

This yields a lot, but it keeps well in the fridge for a couple of days. I also find that I enjoy it more if it’s made a day ahead of when it’s needed.

1 Small red onion

1 Broccoli crown

1/2 cauliflower head

1 1/2 cups of grated carrots

1 1/2 cups Sliced brussels sprouts

3/4 Cup pecan chips

1 5oz bag of dried cranberries

1/4 cup Greek yogurt

2 Tbsp Dijon country mustard

1/4 Cup Apple cider vinegar

1/4 plus 2 Tbsp Cup Apple cider

Finely chop the onion, place this in a bowl and sprinkle with a pinch of salt and 2tbsp of apple cider vinegar. Set this aside and prepare the other vegetables.

Chop the broccoli and cauliflower into small pieces and put in a large mixing bowl. Add to this the grated carrot, Brussels sprouts, dried cranberries, pecan chips and onion. Mix this thoroughly.

In a jug beat together the Greek yogurt, mustard, apple cider vinegar and apple cider. Pour this over the vegetables and toss.

Put this into an air tight container and into the fridge. I like to give it a good shake in the container every so often.

Taste test before serving and add salt and pepper accordingly.

Turkey Wings and Sweet Potato Wedges

1 Turkey wings

1 Tbsp Unsalted butter

2 Tbsp dried Oregano

1 Tbsp fennel seeds

1 Tsp paprika

Pepper

Salt

1 Tbsp Olive oil

2 Tbsp honey

2 Small sweet potatoes

Pre heat the oven to 350°F.

Mix 1 Tbsp of oregano, the fennel and paprika together with the butter and rub over the wings. Sprinkle with a little salt and pepper.Place them in an oven proof dish and covered with foil, put in the oven for 1 hour.

After an hour turn the oven up to 420°F.

While the oven is heating peel the sweet potatoes, cut in half and cut each half into thirds. Place on a baking sheet and drizzle over the oil, season with the rest of the oregano, salt and pepper. Place on the upper rack of the oven.

Baste the turkey wings with half of the honey and the pan juices. Set the timer for 15 minutes.

After 15 minutes, Turn the turkey wings and baste with the rest of the honey and some more pan juices. Rotate the baking sheet with the sweet potatoes on it. Set timer for an additional 15 minutes.

Remove from the oven and plate up.

The Pilgrim

All through the summer I have been making frozen cocktails. It’s a trend that has carried on into late Autumn. I make a batch and freeze.

1 1/2 Cups of Moscato

3/4 Cup of Wild Turkey honey bourbon

1/4 Raspberry or cranberry vodka

1/4 Apple liqueur

3/4 Cup Apple cider

1/4 Cup Sparkling blueberry pomegranate juice

Combine all the ingredients in a jug and distribute into freezer safe containers. Or you can keep the cocktail in a pitcher in the fridge.

If they are frozen, remove from the freeze 5 minutes before serving, I love it when they turn to slush, I use a spoon straw to ingest these.

Happy Thanksgiving.

F.

Buffaloaf!

At The Croakery this is our signature Thanksgiving dish . Neither Cobra Commander nor myself are big turkey fans so when we first moved here and hosted our first Thanksgiving we thought it’d fun to have a meaty feast with no Turkey in sight. On the menu there were wild boar sausages, venison welling and buffaloaf. Buffaloaf has been a staple ever since.

What is this buffaloaf, it’s meatloaf made from buffalo mince.Nothing too fancy, just a twist on a classic!

Let’s get cooking’

2lb Buffalo mince

1 Medium onion white

1 Tsp olive oil

1Tbsp sugar

1/2 Medium apple

1 1/4 Cups fresh cranberries

1 Egg

1/4 Breadcrumbs

1 1/2 Packets of bacon

1 Tbsp dried oregano

1 Tbsp fennel seeds

1 Tbsp dried rosemary

1 Tbsp dried thyme

1 Tbsp mustard powder

2 Tsp Roasted cumin

2 Tsp salt

1 Tsp pepper

2 Tbsp honey

5 Tbsp ketchup, I usually split these 3tbsp of cranberry ketchup and 2 tbsp of regular

1/4 Cup Worcestershire sauce

Parchment paper

A 2lb loaf pan

A baking sheet

 

Pre heat the oven to 380°F

Put the mince into a bowl and break up with a fork.

Heat the olive oil in  a small frying pan over medium high heat. Finely chop the 1/2 the onion,  add to the pan, cook for around 5 minutes until the onion is softened. Reduce the heat to medium and sprinkle over the sugar and stir. Cook for a further 5 minutes. Allow to cool a little and add to the bowl with the mince.

Leave the skin on and grate the apple and other onion half into the mixing bowl. Stir this thoroughly.

Roughly chop the cranberries and stir those in also.

Sprinkle in all the dry spices and herbs.

Beat the egg before adding this and the rest of the wet ingredients to the meat.

Finally add the breadcrumbs.

You can go in and get your hands dirty and use them to mix with, or a wooden spoon also works.

At this stage I like to wipe out and reheat the pan used to caramelise the onion and cook a little of the mixture for a taste test.

Lay the parchment paper sheet flat on the counter. You need to have a big enough piece to fit inside the loaf pan and over hang a little.

Weave the rashers, lay 7 in a row so that the short ends are facing you and the length running away from you. Working left to right weave another rasher over one then under the next,  over then under until you get to the other side. With the second rasher, again working left to right weave under the first, then over the second, under then over all the way to the end. Continue with alternating over and under until you reach the botton, anout 8 or 9 rashers.

 

Weave

Ease in

Tightly pack in the meat

Close it up

 

Gently lift the parchment paper and ease it into the loaf pan. Spoon in the buffalo mixture, pack it in tightly until it’s all in there. Fold over the loose ends of the bacon.

Line a baking sheet with foil and place the loaf pan on it.

Pop it into the oven on the lower rack and cook for 90 minutes.

Leave the oven on and turn up to 425°F

After 90 minutes remove from the oven and let sit for a further 20 minutes.

Take the loaf pan off the baking tray and sit on a flat surface. Place the baking tray on top of the pan, apply a good amount of pressure and do this quickly and carefully, flip the pans over.

Now the buffaloaf is resting on the baking sheet. Remove the loaf pan and carefully peel off the parchment paper.

Return to the oven for 20 minutes until the bacon browns, I check on the buffaloaf and baste with any juices every 5 minutes or so.

Serve with your favourite sides. This is also great cold as left overs, served with pickled onions and crusty bread.

F

 

Chocolate Cupcakes with White Chocolate Swiss Meringue Buttercream

Despite the long title these are simple, and quick to make and most of all sumptuous!

Makes 12

4oz Unsalted butter – room temperature

4oz Sugar

1oz 80% cocoa chocolate

2 Large cold eggs

1/2 tsp Vanilla extract

3 1/2 oz All purpose flour

1/2 Cocoa powder

1/2 tsp Baking soda

1/2 tsp Baking powder

1/2 tsp salt

100ml (1/3 cup) Heavy cream

Pre heat the over to 330 degrees F. Line a 12 hole muffin pan with cupcake liners. I like the use the fluted brioche papers. I think  they provide some extra support to the batter in the oven.

Cut the butter into cubes and put in the bowl of a stand mixer.

Add in the sugar and cream together on medium until fluffy.

Melt the chocolate, and mix into the butter and sugar.

Crack the 2 eggs into a cup and beat a little, measure the vanilla extract and mix in with the eggs. Add this to the main bowl and beat on high until smooth.

In a separate bowl combine the flour, baking soda, baking powder, cocoa and salt. Sift these into the mixer bowl. With the mixer on low beat until the dry ingredients are only just combined.

Pour in the cream and mix until the batter has an even consistency.

Using an ice cream scoop, scoop the batter into the liners. Do not over fill the liners, a slightly heaped scoop is all you need. Ensure all the batter is out of the scoop and in the liner before moving on to the next cupcake.

Place on the bottom shelf of the oven and set the timer for 22 minutes, they may need a little longer, but keep a close eye on them

Leave to cool and then ice and decorate.

Someone’s Happy. Nom nom nom.

Swiss Meringue Buttercream

5 Eggs

8oz sugar

Pinch of salt

12oz unsalted butter room temperature

3oz White chocolate

Bring a small pan with a little water to a boil over medium heat.

In the meantime, separate the eggs very carefully. You need to measure 1/4 pint of egg whites. There may be some left over, don’t be tempted to just chuck this in with the rest. Save them or discard them.

Combine the egg whites, sugar and salt in a bowl of an electric mixer.

Place the bowl on top of the pan of boiling water and stir with a whip until the egg whites are ot and the sugar has dissolved. Scrape down any sugar around the side of the bowl. Keep stirring if you don’t  the egg whites will settle and start to cook like an omlette.

Remove and attach to the mixer. Beat on slow until cold.

When the meringue is cold add the butter a little at a time.  Beating until it’s incorporated.

Increase the speed a little and beat until smooth.

Melt the chocolate and steadily pour in, beating until incorporated.

You’ll have enough to cover about 24 cupcakes. The remainder of the icing will keep in the fridge for a while.

Enjoy, f.

Apple Butter

Apples are so abundant late September, early October.  Florrie and I had gone apple picking the weekend before and I had a bag filled with apples in my kitchen, looking questioningly at me. I like apples, but I’m not a big apple eater, preferring instead to bake them into lovely goodness.   Since my bag of apples was starting to languish – it was inevitable- I figured I would make something that requires 4lbs of apples.  Apple Butter!  I love me some apple butter. Its great on toast, pancakes, ice cream, mixed in to yogurt. It can take the place of jam in a range of food scenarios too.  I mixed a gorgeous combination of tart and sweet and crisp apples to make this batch of butter.  Honey Crisp, Jonah Gold, Cortland (the best baking apples in my opinion)  If you use a food mill don’t worry about peeling and coring. If you aren’t, peel and core before chucking into the pot.

I looked over some apple butter recipes before I decided what I would do.  I was shocked at the amount of sugar some of them called for.  4lbs apples:4 cups sugar. UGH. Gross. No.  These little beauties were already sweet, and I knew that once they had cooked down, condensed and caramelized they would be even sweeter.  I pared that measurement down to 1/2 cup.  I wanted the apples to really shine.

To Make:

4lbs apples (dealer’s choice)  quartered

1 cup water

1/2 cup sugar

1/8 tsp ground ginger

1/8 tsp ground clove

1/8 tsp ground all spice

jars to store the butter

Put quartered apples into a heavy bottomed pot with the water and cover. Simmer for 20 minutes until apples are cooked through and soft.   I was using the same pot to reduce the apples, so I poured the hot mixture into a big bowl so I could mill the apples directly into the pot.

Set your food mill, with the medium plate inserted over the pot and ladle in the apples, milling them to remove the seeds, cores and skins.  Discard solids.

Add spices and sugar to the apples, stir and simmer, uncovered over very low heat for about 90 minutes, stirring about every 15 minutes or so. You want the water to evaporate and the apples to condense and caramelize. Scrape the bottom to make sure you don’t get scorch marks.  You should notice the bottom getting lovely and dark and thick.  The overall texture will thicken over time and darken as the sugars in the apples begin to caramelize.

Its ‘done’ when you can drag the spoon along the bottom of the pot and the apple butter doesn’t immediately fill the gap back in.  You can now can the apple butter to keep it and give as gifts, or just fill up a container and pop it in the fridge. Un-canned apple butter will last at least two weeks in the fridge.

I know what you may be thinking… “Where’s the cinnamon?”  I find that its a common tendency to smother anything baked with apples in cinnamon.  I think that’s generally a bad idea. I find cinnamon cloying, overpowering and I wanted the apples to really shine with just a hint of spice to it.  I nearly always substitute all spice for cinnamon  and nearly always reduce the quantity as well.  I imagined some of these apple butter recipes coming out like cinnamon apple candy, and that thought didn’t make me happy.  No sir.

This batch of apple butter though, made me very happy! Its tangy, a little bit sweet, gently spiced and so so so apple-y. Its gorgeous! Coffee,toast, butter and apple butter for breakfast? Don’t mind if I do!

-Marie

Blueberry Galette

I found another reason to turn on my oven the other day.  I love a quick and easy dessert recipe, and this is one that I turn to regularly, especially in the fall and winter. Its easy to assemble before you begin dinner, then you pop it into the fridge to chill while you cook. Just before you sit down to eat you put it in a hot oven and it bakes while you enjoy your supper, it cools as you relax and digest and just when you’re ready to eat a little something sweet for dessert, its ready too.  This also is a great recipe for figs, apples, cherries… you get the idea. I use a boxed pie crust that comes with two crusts individually wrapped. Pie crust is my kryptonite (’cause I have hot hands). This recipe uses one, so I have a second crust waiting for me for another time.  But by all means, if you aren’t as lazy and inept as me, of course you can make your favorite pie crust from scratch.

Blueberry Galette

1 boxed pie crust, chilled

1 pint fresh blueberries

1/2 cup graham cracker crumbs

1 tbsp butter

1 tbsp brown sugar

zest of half a lemon

Preheat oven to 350 degrees.

On a cookie or baking sheet lay pie crust flat. Sprinkle graham crackers, brown sugar, lemon zest and blueberries in the middle. Cut up cold butter into little pieces and sprinkle evenly over fruit.

Fold edges of pie crust over and pinch together to create a pie. Sometimes I’ll do an egg wash and sprinkle with sugar, but its not necessary. Bake for 25-30 minutes until crust is golden and fruit is bubbly.  For easy cleanup bake on a piece of foil or parchment paper.  Cool for at least 15-20 minutes. Its extra yummy with vanilla ice cream on the side.

-Marie