For the week-end update and the January’s wrap up, I’ve collected some interesting data about the Food Trends for 2015. From the Food Channel to Better Homes & Gardens to Yahoo Food and many other sources, the experts and chefs agree on the following common food trends for 2015:
My recent cheese degustation at ‘La Fête des fromages d’ici’ event during 2014 Montreal en Lumiere prompted me to throw my own wine and cheese party for ‘the Oscars’. It would be like any other cheese and wine gathering, except this time it wasn’t. It was much more than that due to the two new players in the setting, namely, the Rosemary Oatcakes and three- fillings Eccles cakes (will follow shortly). The salty-sweet combo really wowed my guests who were seriously hooked on them urging me to eventually write this post. This column is about the oatcakes, a wonderful day or night snack or tapas base with full, nutty and robust flavor that I can personally munch on all day long.
But I won’t rock the boat any further since the good news is the newly signed Free Trade agreement with European Union will supposedly give us a break in 2015. For now I’ve discovered my own way to procure local prize winning cheeses for less … by going directly to the cheese farm. The renown Fritz Kaiser inc for example has a great boutique at their manufacturing facility where they sell plethora of their own cheeses for at least 30% less. We have been going there regularly and each time it feels like a blast.
It’s when cheese and wine usual hubbies step in: nuts, dried fruits, berries, honey and of course baguette. This time though (as I already revealed it to you) I decided to replace the traditional bread with Eccles (sweet)and oatcakes (salty) for a gorgeous mouthful.
The advantage of the oatcakes is that it’s easy and fast to make and you can make it gluten free applying gluten free flour. In the meantime, set your cheese out to get to the room temperature (covered with a damp cheese cloth to prevent drying out) as it will taste best when ‘relaxed’ just by the time your oatcakes will be cooling on the rack.
I’ve experimented with a few savory versions and this one is close to the real deal. Try it with your own added touch of sophistication (herbs & spices) and you might never want to buy crackers again. Cheers and Say Cheese!
The dough is made of roasted and chopped hazelnuts, rice flour (you can still use regular unbleached flour), butter and sugar with the touch of salt and rose water (I suppose you can swap maple syrup for sugar, but you don’t need to add rose water in that case). Mix the ingredients with your hands in one ball, then cut it and roll it in short logs in batches (1.5 inch diameter), wrap in the film and refrigerate for 2 hours, or just leave it in a freezer for 15 minutes. Slice the logs quarter of an inch thick (about 5 mm), distribute in a baking sheet lined with parchment paper and bake at 325 F for 15 minutes. Let cool without removing from the sheet, melt the chocolate in bain marie and sandwich a dollop of chocolate between two cookies until you run out of them. Start eating them right away.
|Photo credit: Natalie Schweiger|
gastric departments. For many others skipping zabaione (eggs/sugar/wine) layer would also mean much less calories… But no worries, this recipe is still as fresh and delicious as tiramisu can be, plus we will be adding a link to the authentic recipe of tiramisu below in case you would like to try both versions.
Despite its huge popularity and fame nowadays, tiramisu was not there during the times of Filippo Lippi or Giulio Romano when they were depicting their historical banquets. This heavenly dessert did not even exist 50 years ago: I could not find any trace of it in “The Cooking of Italy“ Foods of the World published by Life Time books in 1968. Whoever created it was definitely a genius as this little treat brought the fame of Italian cuisine to a whole new level.
Giulio Romano, Banquet of Amor and Psyche
Allora andiamo, lets have the dessert “pick me up“ (as “tirami sù` translates from Italian)…
Finally, here is the tiramisu authentic recipe, which calls for an egg and does not include strawberries.
In a bowl, mix mascarpone, vanilla extract, caster sugar, cream, yogurt and 1 tablespoon liquor until creamy consistency.
In a wide and shallow plate mix coffee and the rest of liquor and dip lady finger biscuits in it one by one.
Cut the biscuit to fit into your ramekin or martini glass. Add mascarpone mixture to cover the biscuits.
Chill the glass or ramekin for 15-30 minutes in the fridge. Dust with cocoa powder or chocolate shavings and top with strawberries when serving.
forget the ramekins and strawberries, layer the biscuits and mascarpone spread in the classic way – either way this eggless tiramisu will be a hit:
Next time I should be careful about what to wish for, as the snowfall which hit Montreal last night, might easily inch up to reach our roof by tonight. And that means lots of traffic, possible power shortages and massive driveway shoveling among many other not-so-pleasant things on the New Year’s Eve. So now my wish is: Let it stop snowing in Montreal!