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February 2007, Volume 2 Issue 2
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In This Issue:
Welcome to the February eFoodletter
Alan's Recipes of the Month: Peanut Butter Cupcakes and Roast Pork Loin
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Welcome to the February eFoodletter
Whoever decided to make February the shortest month sure was on to something. Does anyone wish it could last a day or two longer? No one I've been talking to lately (mind you, it snowed every day for three straight weeks here, so we're all a little cranky). It was a bit unimaginative to put the extra day in Leap Year at the end of the shortest month. I mean, who in the world would object to an extra day in June once in awhile? Must've been a bureaucrat who decided that one - just tuck it in wherever it'll fit, instead of where it'll do the most good.
I haven't just been idly rearranging the calendar, while staring out the window. New things are afoot in the bakery, too. We started offering coffee to go when we reopened. It's beginning to catch on. Launching this great new idea in the middle of the howling blizzard I was talking about was hardly a recipe for success. Even if people could read the sign, they wouldn't be tempted to get out of their cars. It's been a little warmer in the last couple of days, so the neighbours are starting to come in.
And The Nutty Bakers, our friendly suppliers of butter tarts and all things sweet, are expanding their business. They've rented a little corner of the bakery and are bringing in fruit pies, brownies and other amazing desserts. I can't wait to see what else they come up with! It's always exciting to watch a good idea grow.
As I mentioned in the blog, we were at the giant food show in Toronto last week, sampling products and trying not to get trampled. Suppliers have been contacted, orders will soon be placed. In the meantime, we're hunting through our current stocks, thinking of what people might like a little taste of when they come in.
I love playing store!
Hope new ideas are popping up in your corner of the world, as we wait for the new growth of spring!
The view of our picnic table....
And we note with sadness the passing of Caryl Ann Browning, one of our subscribers. Our deepest sympathy goes out to her husband and to the entire Browning family.
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Alan's Recipes of the Month
Peanut Butter Cupcakes with Milk Chocolate Icing
Cupcakes are all the rage in the New York bakeries right now. And why not? They're fun and easy to make, especially if you have little hands to help.
Ingredients
1-1/4 cups All Purpose Flour
1-1/2 t Baking Powder
1/4 t Salt
1/2 cup Peanut Butter (smooth or crunchy)
1/4 cup Unsalted Butter, room temperature soft
1/2 scant cup Brown Sugar
1 lg Egg
1/2 t Vanilla
2/3 cup Whole Milk
1/3 cup 35% Whipping Cream
4 oz Good Quality Milk Chocolate, finely chopped
1/3 cup Peanuts, roughly chopped
Method
Preheat the oven to 350 degrees.
Whisk together the flour, baking powder and salt. Set aside.
Beat together the peanut butter and the butter until combined. Add the sugar and beat until well combined. Add the egg and vanilla and beat until light and fluffy.
Add half the flour mixture and combine gently, but not necessarily thoroughly. Add the milk and mix until well combined. Add the rest of the flour mixture and combine well, but do not over beat.
Line a 12 cup muffin tin with paper cups. Fill the cups 2/3 full. Bake in the oven for 18-20 minutes, or until a toothpick inserted into the centre of the cake comes out clean (test the middle cupcakes, as they take the longest to cook). When they are done and have cooled for a couple of minutes, remove the cupcakes to a wire rack and cool completely.
Bring the cream to a gentle simmer over medium-high heat and then pour it over the chopped milk chocolate. Leave it for a minute and then whisk it together until smooth and the chocolate is completely melted and incorporated. Stir the icing occasionally until it is cool.
Spread a little onto each cupcake and top with the chopped peanuts. The iced cupcakes will keep in a covered container in the fridge for three days.
Roast Pork Loin with Honey and Coriander
While standing at my table at the Farmer's Market every week, I see the lovely rolled pork loins at Rudy's Meat counter and I dream of this recipe.
Ingredients
2 T Vegetable Oil
1 3 Pound Boneless Pork Loin
Salt and Pepper
1 med Onion, peeled and coarsely chopped
1 Celery Stalk, finely chopped
1 med Carrot, peeled and finely chopped
½ c Honey
¼ c Soy Sauce
½ t Ground Cumin
½ t Curry Powder
2 T Ground Coriander Seed
1 T All-Purpose Flour
1 c Chicken Stock
Method
Preheat the oven to 450 degrees.
Heat the oil in a large, heavy roasting pan over high heat and sear the pork until golden brown on all sides, adding salt and pepper to each side as you go. Add the onion, celery & carrot and place the pan in the oven. Reduce the heat to 350 degrees and roast for 20 minutes.
Meanwhile, mix the honey, soy sauce, cumin, curry powder and one tablespoon of the ground coriander. After the pork has cooked for 20 minutes, remove it from the oven and brush it with the honey mixture. Return the pan to the oven and continue to roast for another 60 minutes. Every 20 minutes, scoop up the mixture from the bottom of the pan and pour it over the pork.
If the honey mixture gets too dark in the pan, add a couple ounces of water.
Remove the pan from the oven. Place the pork on a platter and cover with foil to keep it warm. Place the roasting pan over low heat and sprinkle the flour over the vegetables. Mix well. Whisk in the chicken stock and the other tablespoon of coriander, being sure to scrape up any bits stuck to the bottom of the pan. Increase the heat to medium and cook for 2-3 minutes, or until the mixture is thickened to a gravy-like consistency. Pour through a strainer into a serving bowl.
Slice the pork into half-inch slices (pouring any juices from the bottom of the platter over the meat) and place out to serve with the sauce alongside.
Steam or boil trimmed green beans to accompany.
Serves 4 to 6
Cheers!
Barb & Alan
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