(Photo courtesy of Sifu Renka)Recipes adapted from Making Artisan Chocolates by Andrew Garrison ShottsLavender Vanilla: I adapted the vanilla recipe from the molded chocolates section for this variation. A tablespoon of Zeron’s dried lavender infused the cream with an herbal-f...
First, this recipe makes a very small loaf of bread studded with a large quantity of almonds and figs. There are no instructions for an overnight rise, so after making up the dough, I put it in the fridge for about 4 hours, then punched it down, incorporated the fruit and nuts...
Recipes adapted from Making Artisan Chocolates by Andrew Garrison ShottsSalted Caramel: I’ve made these before and they turned out just as tasty as I remember them. One caveat is that the small amount of sugar you need to caramelize can easily burn, but you want it dark enough...
I subbed a bit of gluten-free flours in place of the all-purpose to use them up. Otherwise, I followed the recipe as written with great results. Overnight refrigeration didn’t make the yeasted batter rise too much. We didn’t take it out of the fridge to get the batter up to ro...
For a work potluck, I wanted to use up a large batch of olives (which I bought to make the fruitcake) by making tapenade, so I thought of making a loaf of bread to go along with it. The original recipe calls for thyme which the supermarket was out of (!); oregano seemed like a...
(The linked recipe is not exactly the one from the book, but it’s close.) The basic recipe made 8 servings, and I only needed two for last night’s dinner, so I decided on making a half recipe of the make-ahead version. In this recipe, the yolks are partially cooked by stirring...
Mom and I made some gingerbread from a recipe that she had used in previous years. The dough was easy to work with, but it was difficult to gauge how thick to roll them. Seeing that they didn’t spread very much in the oven, we packed them in pretty tightly. Unfortunately, the ...
For this last week of class, we started by making the farm dough. We used another levain that we prepared last week and which I had been maintaining in the fridge at home. During the final minute of kneading, we added an herb paste which coloured and flavoured the dough. A bit...
I made another batch of 18 muffins with the remainder of the sour cream plus some yogurt. I added two chopped Paula Red apples to the batter, and also a handful of dried cranberries and raisins (in separate batches to suit Dr. S) soaked in apple liqueur. A final topping of cin...
Dr. S held a Hannukah party on Friday and I wanted to make something for her bash, so I made a large batch of rugelach based on this recipe. The dough was prepared according to the recipe, but I deviated significantly for the filling. I spread the dough with sour cherry preser...
One of the stranger items Chef talked about on the first night of this class was a clay pot to be used later in the course. My partner graciously bought and prepared the terracotta containers, oiling and baking them at home so that they would be sealed. However, during class, ...
The inclusion of olives caught my eye in this recipe. It seemed like a good candidate for my annual fruitcake baking and was quite easy to make. Tasters weren’t able to detect the olives, wanted more alcohol and moistness, and one found it too sweet. I thought the flavour was ...
From a now defunct Globe and Mail magazine, I found this recipe and converted it into a gluten-free one by replacing the flour with my standard gluten-free mix. I forgot to add any xanthan gum though. This may have accounted for the substantial spread in the baked cookies, or ...
