Canadian Dishes

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Thursday, 27 March 2014

Joanne’s Cinnamon Buns from Clifton, Virginia

Recipe Title: Joanne’s Cinnamon Buns  from Clifton, Virginia


Recipe By: Joanne Lustre




Presented by: Miriam Borys

Servings: 20 cinnamon buns

Ingredients: 

Mix this filling ahead of time or allow the butter to soften on the counter enough so that is spreadable.
3/4 lb. butter
4 c golden yellow sugar
¼ c cinnamon
Combine in a stand mixer and beat until light and fluffy. Set aside at room temperature. Prepare this ahead of time and store in cooler if no needed. 


In the stand mixer bowl or in a large mixing bowl add:
1/2 cup water
1 tbsp yeast
1 tsp. sugar
Allow to sit for 5-10 minutes for the yeast to ferment.

While yeast is fermenting add the  following in another bowl:
2 eggs
1 tsp. salt
1/2 cup sugar
1/2 cup shortening
3 cups warm water
3 cups flour  (all purpose)

With the dough hook attachment add 7+ cups of flour more.
Allow to knead for 5 minutes.
FIRST RISE:
Turn out into a well greased bowl and proof in a warm place until double the size.
FORM INTO BUNS & SECOND RISE:
Remove from the bowl and cut the dough in half.
Roll out one half of the dough into a rectangle (approximately 20in. X 10).
Cover rolled out dough with half of the cinnamon/sugar mixture.
Roll up into a tight jelly roll and cut into 8 equal size buns.
Place into a greased baking dish and proof for the second time until doubled in size.
Preheat oven 350 degrees for 35 minutes until light golden brown.
Glaze is desired.
Serve hot or cold.

Optional: Glaze for drizzling:
½ c icing sugar
1 Tbsp. warm water
Put above in a small bowl or measuring cup and whisk by hand until smooth. Set aside.

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com

roll out the dough to desired length until thin

spread on filling or cover with soft butter, brown sugar & cinnamon

roll up the dough


cut into equal size pieces with a sharp knife



Monday, 24 March 2014

In Boston MA with some very interesting food choices - only in the USA

Grilled cheese with Nutella....really???

mac & cheese fast food joint...who would have thought?

fried Mac & Cheese in a skillet with lots of cheese, sour cream & jalapenos!

hot dog with mac & cheese topper

Tuesday, 18 March 2014

Yorkshire Trifle

Yorkshire Trifle (please click here to go to my YouTube video of this recipe.

recipe by: Eileen Little

presented by: Chef Miriam Borys







I have had the pleasure of eating this delicious, easy desert since I can remember. My Mom, Eileen brought this recipe with her as a war bride after the war and my family and many families near to us have been enjoying it ever since. 

2 boxes of powdered jello (raspberry or strawberry)

2 1/2  cup boiling water
2 cup frozen raspberries
1 sponge cake (one layer)
2 1/2 cups custard or use  ‘Birds’ custard mix
500ml whipping cream
1 tsp. vanilla
3 tsp. icing sugar (confectioners sugar)
4 maraschino cherries (garnish)

Jell-O Layer

Put sponge cake and frozen raspberries in the bottom of your trifle bowl.
Follow the instruction on the Jell-o package and make the jello in another large bowl. When jell-o has dissolved pour over your sponge cake and raspberries in your trifle bowl.

With a spoon push down on the soaked sponge cake so that the jello can be absorbed into  the sponge cake. Cover and place into the fridge to set.








Custard Layer

Follow the directions on the ‘Bird’s’ Custard Powder tin to make 2 1/2 cups of custard. Allow to cool slightly and then pour the custard onto of set jell-o  layer. Place the jello with custard on top back into the fridge to continue to set. This can be done well ahead and held overnight.









Whip cream layer with cherry garnish
 
In a large bowl, whip cream until peaks are just about to form (not stiff yet). Beat in vanilla and sugar until peaks  are stiff. Make sure not to over-beat, cream will become lumpy and turn to a butter-like consistency. Spoon whipped cream onto trifle and garnish with cherries.  
My Mom,  Eileen Little with her famous Yorkshire Trifle. 


for a short video of the finishing process please go to http://youtu.be/Rv4Uit-i58U.

Wednesday, 12 March 2014

Shrimp & Spinach Cream Cheese Wontons



This is Sophia’s, my 10 year old niece's favourite recipe and when we get together we always make wonton soup and we seem to save a few wontons for deep frying.

Created by: Chef Miriam Borys with guest chef Sophia Kathryn 

Yield: 12-14  wonton dumplings

Ingredients:
14 wonton wrappers
1 cup shrimp 
1/4 cup cilantro
4 mushrooms (small button or crimini)
1/2  tsp. grainy mustard
1 cup spinach - fresh and chopped
1/4 cup green onion
2 tbsp. Philadelphia cream cheese
1/2 tsp. fresh rosemary - chopped




Procedure:
Dice shrimp, cilantro, mushrooms, spinach, rosemary, and green onions.
Add all ingredients to a mixing bowl and mix well.
Separate wonton wrappers one at a time, keep them covered with plastic wrap or they will dry out and become brittle. 
Set up a cutting board and  a small finger bowl with cold water for each person making the wontons.
Holding one wonton wrapper, wet 2 adjoining edges of the wrapper  with water using your finger or a small pastry brush.
Place one teaspoon of filling into the center of the wrapper.
Fold wet corner up to line up with its opposite corner.
Press all edges together to seal into a triangle or wet all edges to form a round ball (the type of wontons you create is up to you. I find the triangles are good for deep frying and the round balls are great in soup.
As an appetizer, heat up oil until hot and 375 degrees in a large pot.
Deep fry won tons  until golden brown. Do not over crowd the pot.
Serve hot with sauce of your choice.
Fresh wontons can be placed on parchment paper on a baking sheet to be frozen for use later. 
For Sophia’s Favorite Wonton Soup
Heat up soup stock of your choice. You will need approximately 2 cups of stock per person.
To hot soup stock add diced leeks and small broccoli florets to add to the nutritional content of the soup.. 
Add desired number of won ton dumplings (approximately 5 per person).
Bring up to the boil for 4 – 5 minutes. Serve hot
Season with salt and pepper if desired. This soup is delicious on its own without excess seasoning.





Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog:
www.cookinguncovered.blogspot.com
Website:
www.miriamborys.com


Tuesday, 4 March 2014

Seafood Corn Chowder with Coconut Milk (gluten free)


By: Miriam Borys

Ingredients:

1 pkg. assorted seafood (from frozen & thawed) approximately 1 1/2 cups
2 T  cup olive oil
1 can corn
3 anchovy fillets
1 serrano pepper
1 onion
1 cup carrots (peeled and diced)
1 cup celery
1 cup leeks (washed & diced)
1 sprig rosemary (fresh)
2 garlic cloves
2 tsp potato starch
1 tsp. curry powder
½ cup  white wine
1/2 cup soup stock
1 cup water
1 large potato - peeled & cut into cubes
1 can coconut milk (400ml)
Serve with fresh bread of choice

Dice onion, celery, carrots, leeks, anchovy fillets & garlic. 
Sauté onion, celery, carrots, leeks, anchovy fillets & garlic in oil until just cooked and transparent. 
Add powdered curry and potato starch and continue to sauté to release the curry flavor.
Add white wine, water and stock to deglaze the pan.
Add seafood, potatoes, corn, coconut milk & diced potato and bring to a rapid boil.
Simmer for 20-30 minutes and serve immediately with bread of choice.

Foodsafe note:  always rinse vegetables well before starting to chop


Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com