The Trouble with Truffles

I'll be teaching Truffles this week at a ladies retreat in Jasper Alberta, but Truffles are so good that I thought I'd post the recipe for you to make your own for Christmas, or Thankgiving or for dessert tonight. Enjoy. By the way there is no trouble with truffles, just a play on words from Star Trek.

Basic Truffles

1/3 cup 35% cream
1 tsp vanilla
6 ounces semi-sweet chocolate
6 ounces bittersweet chocolate
1/4 cup confectioners' sugar
1 tbsp cocoa powder


In a medium saucepan heat the cream and vanilla to a boil. Remove from the heat and stir in the chocolate, stirring until the chocolate is completely melted. Chill completely. Scoop into small balls. Combine the confectioners' sugar with the cocoa powder. Roll the chocolates in the the sugar, chill until serving.

Yields 3 dozen

Chocolate Amaretto Truffles

4 ounces semi sweet chocolate
1 tbsp amaretto liqueur
1/4 cup butter
1/2 cup finely chopped toasted almonds

Melt the chocolate in a double boiler. Add the liqueur and the butter, stir gently until butter is melted, chill for at least 2 hours. Scoop into small balls and roll in the chopped almonds. Refrigerate until serving.

Yields 18 truffles


Oh My Truffles

1 bottle Asti Supmanti wine
1/3 cup 35% cream
1 tsp vanilla
6 ounces semi-sweet chocolate
6 ounces bittersweet chocolate
1/4 cup confectioners' sugar
1 tbsp cocoa powder


In a medium saucepan heat the wine and reduce to 1/4 add the cream and vanilla bring to a boil. Remove from the heat and stir in the chocolate, stirring until the chocolate is completely melted. Chill completely. Scoop into small balls. Combine the confectioners' sugar with the cocoa powder. Roll the chocolates in the the sugar, chill until serving.

Yields 3 dozen

Smiles and Kisses

1/3 cup 35% cream
1 tsp vanilla
6 ounces semi-sweet chocolate
6 ounces bittersweet chocolate
1/3 cup rice krispies
1/4 cup sun dried blueberries
1/4 cup sweetened shredded coconut
1/4 cup confectioners' sugar
1 tbsp cocoa powder


In a medium saucepan heat the cream and vanilla to a boil. Remove from the heat and stir in the chocolate, stirring until the chocolate is completely melted. Stir in the krispies, blueberries and coconut. Chill for one hour and stir. Chill completely. Scoop into small balls. Combine the confectioners' sugar with the cocoa powder. Roll the chocolates in the the sugar, chill until serving.

Yields 3 dozen

Tea Truffles

2/3 cup 35% cream
2 tbsp unsalted butter
2 tsp tea leaves
6 oz semi sweet chocolate
1 cup cocoa powder

Bring the cream and butter to a boil, add the tea leaves and steep for 5 minutes. Pour the cream through a fine mesh strainer into the chocolate and stir until the chocolate has melted. Chill for at least 2 hours and scoop into small balls. Roll in the cocoa powder. Chill until service.

Yields 2 dozen

Double Dip Mint Truffles

3/4 cup 35% cream
8 oz semi sweet chocolate
2 tbsp creme de menthe liqueur

1 lb dark sweet chocolate
2 tbsp shortening

Heat the cream in a sauce pan until boiling, remove from heat and add the semi sweet chocolate and liqueur, stir until completely melted then chill for at least 2 hours. Scoop into small balls.

In double boiler heat the dark chocolate and shortening. Using a toothpick skewer the truffles and dip then one at a time into the melted chocolate. Place on a cookie sheet lined with parchment paper to harden. Serve.

Yields, 24

Enough To Make You Blush Truffles

1/3 cup fresh raspberries
1/2 cup 35% cream
12 oz milk chocolate chips
1 tbsp Chambord (raspberry liqueur)
1/2 cup unsweetened cocoa powder

Press the raspberries through a fine mesh strainer to remove the seeds into a sauce pan. Add the cream and to a boil, remove from heat. Stir in the chocolate stirring until the chocolate melts. Add the liqueur and chill. Scoop into small balls and roll in the cocoa powder.

Yields 2 dozen


Ebony & Ivory Truffles

7-1/2 oz of white chocolate
8 oz dark sweet chocolate
3/4 cup 35% cream
1/4 cup cocoa powder

Place the chocolates in separate small mixing bowls. Heat the cream in a small sauce pan until boiling, remove from heat. Pour 1/4 cup of the hot cream into the white chocolate and the remaining cream into the dark chocolate. Stir both until smooth and then chill.

Scoop equal amounts of small balls from the chilled chocolate. Press together a white ball with a dark one and gently roll together. Roll through the cocoa powder and serve.

Yields 3 dozen.


WOW Truffles

1 cup 35% cream
8 oz. dark chocolate
19 oz white chocolate, 3 oz chopped
3 oz macadamia nuts
2 tbsp shortening
1 cup chocolate sprinkles

Heat the cream in a sauce pan to boiling, remove from heat and stir in the dark chocolate. Cool to room temperature, fold in the chopped white chocolate and the nuts. Chill throughly. From into even size balls, and refrigerate for an additional 3 hours.

Melt the remaining white chocolate in a double boiler with the shortening. Skewer the balls with a toothpick and and dip into the melted chocolate. Place on a cookie sheet lined with parchment paper. Allow to set for 30 minutes then roll in the chocolate sprinkles. Refrigerate until serving.

Yields 2 dozen

Hazel's Kisses

1-1/4 cup hazelnuts (filberts)
1/3 cup 35% cream
24 oz. white chocolate
1/4 cup dried apricots finely minced

Preheat the oven to 350F (180C).

Place the hazelnuts on a baking sheet and bake for 10 minutes. Rub the nuts in a terry cloth towel to remove the skins. Then finely chop in a food processor.

Heat the cream in a saucepan until boiling, remove from heat. Stir in the chocolate and stir until chocolate is just melted. Fold in a 1/4 cup of the nuts and the chopped apricots. Chill until set. Scoop into small balls. Roll in the remaining nuts and chill until serving.

Yields 2 dozen

Gypsy's Jewels

2 cups 35% cream
2 tbsp sugar
1/2 cup unsalted butter
1-1/3 lbs dark chocolate
2 tsp Goldschlager (cinnamon liqueur with gold flecks)

Coating
1 lb. dark chocolate
2 tbsp shortening
edible gold leaf for decorating

Heat the cream, sugar and butter slowly to a boil remove from the heat. Stir in the chocolate and liqueur, stirring until the chocolate has completely melted. Chill until hard. Scoop into small balls. Chill.

Coating:
Heat the dark chocolate with the shortening in a double boiler. Skewer the chocolate balls with toothpicks and dip into the melted chocolate. Place on a parchment paper lined cookie sheet. Decorate with the gold leaf.

Yields 3 dozen

Dreamy Coffee Truffles

12 oz dark chocolate
4 oz softened cream cheese
1 tbsp instant coffee
1 tsp hot water
8 oz milk chocolate
2 tbsp shortening
2 oz white chocolate

In a double boiler combine the dark chocolate and cream cheese and heat until melted and very smooth.

Combine the instant coffee with the hot water and stir into the chocolate. Chill until set firm.

Scoop into equal size balls.

Melt the milk chocolate and the shortening in a double boiler and allow to cool to room temperature. Skewer each ball with a toothpick and dip into the melted chocolate. Place on a parchment paper lined cookie sheet.

Melt the white chocolate in a double boiler and drizzle over the the chilled chocolate truffles for garnish.

Yields 2 dozen.

They'll Bite You Back Truffles

1/3 cup 35% cream
1 tsp Mexican vanilla
1/4 tsp cayenne pepper
6 ounces semi-sweet chocolate
6 ounces bittersweet chocolate
1/4 cup confectioners' sugar
1 tbsp cocoa powder


In a medium saucepan heat the cream and vanilla and pepper to a boil. Remove from the heat and stir in the chocolate, stirring until the chocolate is completely melted. Chill completely. Scoop into small balls. Combine the confectioners' sugar with the cocoa powder. Roll the chocolates in the the sugar, chill until serving.

Yields 3 dozen

Slipped In Greece Truffles

1/2 cup 35% cream
8 whole star anise pods, crushed
8 oz sweetened bittersweet chocolate
1 tbsp Ouzo
1-1/2 cups cocoa powder

Heat the cream and the star anise in a sauce pan to boil, reduce heat and simmer for 2 minutes. Strain through a fine mesh strainer. Stir in the liqueur return to the stove and bring back to a boil. Remove from the heat, stir in the chocolate and continue stirring until smooth. Chill for at least 2 hours.

Scoop into even size balls, and roll in the cocoa powder, serve.

Yields 2 dozen

Don't Get Bogged Down Truffles

1/2 cup 35% cream
9 oz 40% cocoa milk chocolate (Valhrona)
2 oz unsalted butter
pinch of salt
1 cup dried cranberries

Coating
9 oz 40% cocoa milk chocolate (Valhrona)
1/2 dried cranberries

Heat the cream in a sauce pan until boiling, remove from heat. Stir in the remaining ingredients and chill for at least 4 hours. Scoop out even size balls.

Line a cookie sheet with parchment paper. Heat the coating chocolate over simmering water in a double boiler. Place each coated truffle on the cookie sheet and sprinkle with crasins.

Yields 2 dozen

Caribbean Nights

Winter 2008

This winter just doesn’t seem to want to quit, it goes on and on, nothing to do but huddle close to that extra special one and dream of the warm tropics of what you could possibly do under a warm moonlit night on the sands of a romantic island. Or how about cruising the warm waters of Caribbean and the wonderful foods of the islands. So here’s a thought if you can’t go there you can still enjoy the cuisine. Cuisine that is warming and delicious. Have you ever wondered why the warmest countries also have the foods that warm the palate as well as the soul and the coldest countries have food that are no hot (spice wise)? Its because those warm countries want to see you from the cold countries more often. Cuisine defines the people and you will find the island people like their food, warm and full of life. So with this writing I hope to capture just a bit of that spice for life and give something warm to think. Enjoy.

JAMAICAN JERK CHICKEN

1 tbsp 15 ml ground allspice
1 tbsp 15 ml dried thyme
1 ½ tsp 8 ml cayenne pepper
1 ½ tsp 8 ml freshly ground black pepper
1 ½ tsp 8 ml ground sage
¾ tsp 4 ml ground nutmeg
¾ tsp 4 ml ground cinnamon
2 tbsp 30 ml salt
2 tbsp 30 ml garlic powder
1 tbsp 15 ml sugar
¼ cup 60 ml olive oil
¼ cup 60 ml soy sauce
¾ cup 180 ml white vinegar
½ cup 125 ml orange juice
3 tbsp 45 ml lime juice
1 1 seeded and finely chopped Scotch bonnet pepper
1 cup 250 ml chopped Bermuda onion
3 3 finely chopped scallions
4-6 oz 4-170 g boneless, skinless chicken breasts


In a mixing large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and scallions and mix well.

Add the chicken breasts, cover and marinate for at least 3 hours.

Preheat the grill. Remove the breasts from the marinade and grill for 6 minutes on each side. While grilling, baste with the marinade. Serve with a summer salad.

Here’s a recipe I used serve in my first restaurant in St.Catherines Ontario.

Barbadian Flying Fish

8 flying fish fillets
1 small onion
1 small green pepper choppped
1 bunch chives chopped
1 tsp each of thyme and parsley
salt and pepper to taste
few drops of lime juice
1 egg beaten
1/4 cup milk
fine unseasoned breadcrumbs
Safflower or peanut oil for frying
2 limes wedged

Mix the seasoning ingredients and spread over the meaty side of the fish. Leave for about 1 hour. Dip the fish into the beaten egg mixed with the milk and then into the breadcrumbs. Fry gently in a little oil for about 10 minutes. Serve with the lime wedges to juice over the fish directly and the Garlic Chili Lime Mayonnaise.

Garlic Chili Lime Mayonnaise

1 cup mayonnaise
Juice of 1 lime
1 tablespoon roasted, chopped garlic
1 teaspoon chili paste
Salt and pepper to taste

Combine all ingredients in a bowl and mix thoroughly

Cayman Fish Stew

I love the Grand Cayman Island there so much to do there, from enjoying great cuisine to swimming with stringrays visit the turtle farm or just going to “Hell”. Here’s a very good simple fish stew from there to enjoy.

2 tbsp olive oil
4 oz Snapper
1/2 Lobster tail
6 Sea Scallops
2 large prawns
8 Small Shrimps
6 large crab claws
1 oz. oregano
1/2 oz. parsley/pinch of red pepper
1/2 oz. basil
2 oz. diced Plum tomato
½ cup white wine
salt and pepper to taste

Heat the pan with the oil add the seafood, sauté for 2 minutes then add the fresh herbs and plum tomato cover and simmer for 8 minutes. Add the wine and continue simmer for 5 minutes. Taste and season with salt and pepper. Serves 2. (Add some mussels or any other kind of fish or seafood you wish).

Daiquiri

2 ounces light rum
1 teaspoon grapefruit juice
1 teaspoon maraschino liqueur
Juice of 1/2 lime
1/2 cup crushed ice

In a blender or a food processor, combine all the ingredients and process for 30 seconds. Pour into a chilled cocktail glass.

Another recipe found throughout the islands but this one is best from Grand Cayman.

BLACK ANGEL HAIR FRITTERS

2 ounces of minced conch
2 ounces of crab meat (blue)
1 egg
1/4 tsp baking powder
2 ounces of minced vegetables (carrots, celery, onions)
salt and pepper
1 ounce of cooked black angel hair pasta

In a bowl mix the conch with crab meat. Add egg, baking powder, vegetables then season to taste.

Next carefully add the black angel hair. Heat up the deep fryer to 250 degrees F. Drop tablespoon size balls into the oil and fry 2 minutes per side. Serve with the curry sauce.

Curry sauce

5 tablespoons vegetable oil (canola or sunflower)
4 tablespoons tamari *3 tablespoons brown sugar
2 tablespoons tomato sauce
4 cloves garlic, crushed
1 tablespoon dried parsley or finely chopped fresh parsley
1 tablespoon coriander
1 tablespoon cumin
1 tablespoon Jamaican pimento (allspice)
1 tablespoon ground ginger
1 teaspoon Tabasco sauce or other hot sauce
1 teaspoon very finely chopped jalapeno or habanero pepper
salt to taste
black pepper to taste
crushed red chilies to taste

Blend the ingredients in a large mixing bowl serve as required or use as a marinate. Can be used to mix with yogurt to make a creamy sauce. 1 cup yogurt to 1/4 cup paste.

* Tamari is a high quality soy sauce without the caramel colour and the additives.

A trip to the islands would not be complete without a taste of rum cake, while knows the recipe for the world famous Tortuga Rum Company cake is a closley grauded secert here’s a very good recipe and close to their as well.

Rum Cake

3 cups flour
2 tsps. baking powder
1/2 tsp. baking soda
pinch of salt
1 1/2 cups unsalted butter, softened (3 sticks)
1 1/2 cups granulated sugar
1 tsp. pure vanilla extract
3 eggs plus 1 yolk
1 t. grated lemon zest
1 cup heavy cream
3/4 cup dark rum (Tortuga)
Sauce (recipe follows)
Confectioner's sugar for dusting cake(optional)

Preheat oven to 350 F. Sift together the flour, baking powder, baking soda and salt. Set aside. Cream butter and sugar until light and fluffy. Add vanilla and eggs; stir until blended. Beat in the lemon zest and then add the rum. Gradually add the dry ingredients, alternating with the heavy cream and ending with the dry ingredients. Blend until the mixture is well combined. Pour batter into a well greased and floured 10 cup bundt or tube pan and bake for almost an hour. Test doneness with a skewer inserted halfway between the sides of the pan and the tube. Once done and while the cake is hot poke it with holes using a skewer or roast fork, pour he sauce into the cake it may appear to be to much but the cake with absorb it. Cool, turn out and dust with powdered sugar.

Sauce:

1/4 cup water
1/4 cup dark rum
1 cup sugar
1 stick oleo (butter)

Combine water rum, water sugar and butter in to sauce pan. Heat over medium heat, stirring until boiling. Boil for 2 minutes stirring occasionally.

Just A Note (Update)

I have been receiving many e-mails regarding the change in my web site recently, seems some are upset with the spiritual leading the site has taken. Most e-mails have been really great but I received a rather scathing e-mail tearing me up regarding the recent teaching I have been posting here. Seems the writer simply wants culinary teachings and does not want to read this “Christian junk,” the writer asked a question that I will now answer. Who do I think I am, being just a chef what could I possible know regarding spiritual things?

Well I am a chef, but that is what I do it is not who I am. Jesus was a carpenter it is what he did not who he was, Stephen and Phillip were waiters what they did not who they were. Your vocation certainly has something to say regarding your makeup but it does not define you. You are defined by who you are within, if you’re rotten in your core then you are a rotten being (needing a lot of help) if the core of being (your soul) is guided by the Spirit of God then that too is what proceeds from your soul. So with today’s writing I plan to tell you not who I think I am but rather who I am. Y’all know what I do so there is no need to go there. But that writing will take place at a new site http://chefk.wordpress.com Please bookmark it and go there often. The division will be simple this site will continue with culinary education and recipes galore (what I do) and the new site will be words from my heart (who I am). Watch for recipes on warming things up this week.

Apple Facts

Okanagan Fruit Facts

Apples come in all shades of reds, greens, yellows. Two pounds of apples make one 9-inch pie. Apple blossom is the state flower of Michigan. 2500 varieties of apples are grown in the United States. 7500 varieties of apples are grown throughout the world. Apples are fat, sodium, and cholesterol free. A medium apples is about 80 calories. Apples are a great source of the fiber pectin. One apple has five grams of fiber. In 2001 there were 8,000 apple growers with orchards covering 430,200 acres just in the USA.

The pilgrims planted the first United States apple trees in the Massachusetts Bay Colony.

The science of apple growing is called pomology. Apple trees take four to five years to produce their first fruit. Most apples are still picked by hand in the fall.

Apple varieties range in size from a little larger than a cherry to as large as a grapefruit. Apples are propagated by two methods: grafting or budding. The apple variety ‘Delicious' is the most widely grown in the North America. In Europe, France, Italy and Germany are the leading apple producing countries.

The apple tree originated in an area between the Caspian and the Black Sea. Apples were the favorite fruit of ancient Greeks and Romans. Apples are a member of the rose family. Apples harvested from an average tree can fill 20 boxes that weigh 42 pounds each. 25 percent of an apple's volume is air. That is why they float. The largest apple picked weighed three pounds. Europeans eat about 46 pounds of apples annually. Many growers use dwarf apple trees. Charred apples have been found in prehistoric dwellings in Switzerland. Most apple blossoms are pink when they open but gradually fade to white. Some apple trees will grown over forty feet high and live over a hundred years. Most apples can be grown farther north than most other fruits because they blossom late in spring, minimizing frost damage. It takes the energy from 50 leaves to produce one apple. Apples were once called winter banana or melt-in-the-mouth. Apples have five seed pockets or carpels. Each pocket contains seeds. The number of seeds per carpel is determined by the vigor and health of the plant. Different varieties of apples will have different number of seeds.

China is the leading producer of apples with over 1.2 billion bushels grown in 2001. World's top apple producers are China, United States, Turkey, Poland and Italy. The Lady or Api apple is one of the oldest varieties in existence.

Newton Pippin apples were the first apples exported from America in 1768, some were sent to Benjamin Franklin in London. In 1730 the first apple nursery was opened in Flushing, New York. One of George Washington's hobbies was pruning his apple trees. America's longest-lived apple tree was reportedly planted in 1647 by Peter Stuyvesant in his Manhattan orchard and was still bearing fruit when a derailed train struck it in 1866.

Apples ripen six to ten times faster at room temperature than if they were refrigerated. A peck of apples weight 10.5 pounds. A bushel of apples weights about 42 pounds and will yield 20-24 quarts of applesauce. Archeologists have found evidence that humans have been enjoying apples since at least 6500 B.C. The world's largest apple peel was created by Kathy Wafler Madison on October 16, 1976, in Rochester, NY. It was 172 feet, 4 inches long. (She was 16 years old at the time and grew up to be a sales manager for an apple tree nursery.)

It takes about 36 apples to create one gallon of apple cider. Apples account for 50% of the world's deciduous fruit tree production The old saying, “ an apple a day, keeps the doctor away ”. This saying comes from am old English adage, “ To eat an apple before going to bed, will make the doctor beg his bread.”

Don't peel your apple. Two-thirds of the fiber and lots of antioxidants are found in the peel Antioxidants help to reduce damage to cells, which can trigger some diseases.

The five most popular apples in the United States are Red Delicious, Golden Delicious, Gala, Fuji and Granny Smith.

The most popular apples are:
McIntosh, a deep red color with a green background.
Red Delicious, deep red, elongated shaped and five bumps on bottom.
Empire, dark red, blush with a splash of yellow or green.
Idared, bright red with greenish-yellow patches.
Crispin (or Mutsu), greenish-yellow exterior with an orange blush.
Golden Delicious, yellow or greenish-yellow exterior, elongated shape, five bumps on bottom.
Spartan, dark red skin.
Cortland, bright red with yellow cheek.
Northern Spy, red-striped skin with green color. Northern Spy is the number 1 baking apple.

Best Apples for Eating
McIntosh
Cortland
Jonathan
Red Delicious
Golden Delicious
Stayman Winesap
Melrose
Franklin
Prima
Freezing for Sauce
Yellow Transparent
Wealthy
Cortland
McIntosh
Freezing for Baking
Baldwin
Northern Spy
Applesauce
Golden Delicious
Melrose
Yellow Transparent
McIntosh
Cortland Jonathan
Grimes Golden
Stayman Winesap
Rome Beauty
Lodi
Pies
Cortland
Jonathan
Grimes Golden
Melrose
Rome Beauty
Yellow Transparent
McIntosh
Golden Delicious
Stayman Winesap
Lodi
Baking
Jonathan
Golden Delicious
Stayman Winesap
Rome Beauty
McIntosh
Cortland
Grimes Golden
Melrose
Stayman Winesap

Freezing for Slicing
Jonathan
Golden Delicious
Stayman Winesap
Red Delicious
Grimes Golden
McIntosh

Cider The best cider is usually made from a blend of different varieties of apples. Varieties are grouped into four groups according to their suitability as cider material.



Sweet Subacid*
Rome Beauty
Delicious
Grimes Golden
Cortland

Astringent (Crab apples)
Florence Hibernal
Red Siberian
Transcendent
Martha
Aromatic
Red Delicious
Golden Delicious
McIntosh

Mildly Acid to Slightly Tart
Stayman Winesap
Jonathan General Use Jonathan
Golden Delicious
Stayman Winesap
Melrose
* Usually furnish the highest percentage of total stock used for cider.

Johnny AppleseedApple trees were grown and prized for their fruit by the people of ancient Rome. It is believed that the Romans took cultivated apples with them into England when they conquered the country. Apple growing became common in England and many other parts of Europe.

Both the seeds of apples and the trees themselves were brought to America from England, probably in 1629. John Endicott, one of the early governors of Massachusetts Bay Colony, is said to have brought the first trees to America. The cultivated varieties of apples gradually spread westward from the Atlantic Coast. John Chapman is said to have helped spread apple growing in America. He carried apple seeds with him wherever he went, and planted them in thinly settled parts of the country. For this reason, he became known as "Johnny Appleseed".

The logical place to start our exploration of the apple's history in Canada is in Atlantic Canada. Fruit growing was introduced to Nova Scotia by the early French settlers sometime in the early 1600s. They were a self-sufficient lot; each homestead had several apple trees. By drying apples, settlers could have the fruit available to them year round to make pies, puddings, tarts and many other dishes.
An adventurous soul named Nicholas Denys was one such settler who came to the new world with dreams of managing a string of fur-trading posts in Northern Acadia. When his venture failed, he retired to a small farm where he tended a garden that included fruit trees. Denys kept a journal of his garden's progress, in which he recorded information about fruit propagation in the area. It became a valuable resource for fruit growers who came after him.

In 1862, Nova Scotia apples were being showcased in an exhibition in London, England to wide acclaim. By the 1930s, Nova Scotia was exporting 75% of its production to the UK, but that changed dramatically with the outbreak of war, and by the time the war ended, Europe had beefed up its own production.

In 19th century Québec, seedlings were grown from seed imported from the U.S., France, England and Russia. Fruit growing was a family affair; most family-owned orchards contained about 40 trees of varying varieties. In 1875, 25,000 bushels of apples were harvested in Québec from about 21,000 apple trees. Most of this crop ended up in Montreal, and still today, most Québec apples are destined for markets along the St. Lawrence River.

Apples were introduced to Manitoba in 1874 using stock from Ontario and Russia. The harsh prairie climate discouraged growers, however in the 20th century, breeders at University of Saskatchewan and the Canadian Department of Agriculture research farm at Morden, Manitoba, developed some hardy varieties.

Tree fruits were introduced to B.C. by the early settlers with seed that they carried with them from Fort Vancouver as they explored the interior. By the 1850s there were plantings of small orchards in the Fraser Valley. A fellow named Thomas G. Earl established the first orchard at Lytton. Cold winters forced Earl out of business, but other growers, including an Oblate missionary named Father Pandosy, had discovered the okanagan Valley, an area boasting a warmer, although much drier, climate. Pandosy planted his first trees where the City of Kelowna now stands. Dry soil proved a barrier to production until growers rigged pumps and open flumes to direct water from lakes and creeks into the Valley.

Historical records in Ontario indicate that apples were propagated in the Niagara region as early as 1790. By 1880, 84 apple varieties were in production in Ontario, but the granddaddy of Ontario apples, the McIntosh, had yet to be discovered...

The first McIntosh orchard was started in 1811 in the heart of Dundas County in Ottawa Canada when United Empire Loyalist John McIntosh bought the Dundela farm and discovered 20 apple trees in the woods.

He transplanted them into a garden next to his log shanty, but all the trees, save one, had died by 1830. Forty years later, his son Allan used the seedlings to plant a red apple nursery where the original tree survived, bearing fruit until 1906.
Today, every tree growing McIntosh apples descended directly from John McIntosh's orchard.

PURCHASING AND STORING APPLES:
For best quality, buy apples at the height of their season:

Late July through August--Gala, Gravenstein
Mid August through September--Jonathan, Golden Delicious, Fuji
Late October through November--Granny Smith, McIntosh
Year Round--Red Delicious, Newtown Pippin, Rome Beauty

The best apples to buy out of season are Fuji, Granny Smith and Rome Beauty, as these hold especially well.


Don;t forget to order Chef K's latest e-cookbook, Chill N Grill just $8.00 send me an e-mail at chefk@chefk.com and we'll let you know how to get it.

Grill N Chill

Grill N Chill

Have you ever wondered why a man who otherwise has no knowledge in cooking suddenly becomes a expert when it comes to the back yard barbecue? Or, why the food grilled over an open flame seemingly taste just that much better? Well the answer to these perplexing questions are found in the next few pages. No man is really better than the next, it could be just that he has learned the simple rules of the barbecue. Like all rules they should never be broken or the very best product will not result. Here in Grill N Chill, we have refined the rules for you. Grill N Chill is a great cookbook in that with every grilled dish we offer a wonderful chilled beverage, instead of beer and sodas there is a whole range of mixology for everyone and as always Grill N Chill is Simply Delicious.

Use the best ingredients, this is the first rule of all cooking, not only for food ingredients, but all ingredients, including the charcoal. Woods of mesquite, hickory, alder or apple are best suited to barbecuing and grilling. Using charcoal made from these woods are more preferable than using other oil base type charcoal. Charcoal alone, provides a mild smoke flavour and thus is preferred for lamb, seafood and fish. For a stronger smoke taste for beef, pork and game meats, use wood chips of the same type as the charcoal. When using wood chips soak them in water for a half hour or longer before using them. Then place them evenly over the charcoal for short term cookery with plenty of smoke for that "just right" flavour.

Use a covered grill so all the smoke flavour will penetrate into the food and not escape into the air before it has seasoned the food. Plan ahead, meaning follow your recipe and be sure to begin your fire at least 40 minutes before you want to cook the items. Use only a grill which has been cleaned well and oiled in the same manner.

Allow food ingredients to come to room temperature before grilling them. Use a hot fire to seal meats quickly then transfer them to a cooler part of the grill to finish their cooking. Always cook fish and seafood on the cooler part of the grill, they require no sealing. Cook meats which have more fat than others over a drip pan placed directly upon the coals. Having followed these simple rules you'll cook far better than the weekend chef ever thought he\she could.

Remember too that, if you own an indoor grill (such as a Jenn Air) these recipes will provide the same pleasure inside, even though it may be below freezing outside.
There are many barbecue recipes found through out this book but the ones specifically to this chapter are a sure "fire" way to the hearts of your guest. These are the recipes that could make you a champion barbecue master.

From Grill N Chill you will be able to select such exquisite barbecue dishes like our Red snapper in raspberry sauce, or for the more hardy appetite try the Gourmet T's. You will find Chef K's favourite scallops or you may have great fun with New York's folly. Whatever you choose, your assured of great times, fantastic memories, and wonderful food that will always be SIMPLY DELICIOUS.



TROPICAL FRUIT BREZZER
2 cup lemon lime soft drink
3 oz frozen pink lemonade concentrate
3 oz frozen orange juice concentrate
4 cups pineapple juice
6 oz mango nectar
6 oz guava nectar

Pour the soda into a large punch bowl.

Add the frozen juice concentrates and whisk until dissolved.

Add the remaining ingredients in the bowl and continue stirring.

Place crushed ice into large glasses or tumblers and pour the beverage over, garnish with pineapple wedges and cherries.

Alcohol variation: Try serving rum, coconut rum, lemon grappa, vodka or melon liqueur, do not exceed 8 oz. (250 ml).

SPECIAL HOT & SOUR GRILLED PORTOBELO MUSHROOMS

Sauce:
½ cup white wine vinegar
½ cup water
½ cup orange juice
1 cup crushed pineapple
⅔ cup sugar
2 tbsp tomato catsup
1 tbsp canola oil
½ tsp salt
1 garlic clove
1 cup stewed tomatoes

Mushrooms:
1 lb large Portobelo mushrooms
3 tbsp red pepper grilling oil


In a sauce pan combine the vinegar, water, orange juice, crushed pineapple, sugar, catsup, canola oil, salt, garlic, ginger and tomatoes, bring to a boil, reduce heat and simmer until sauce has thickened.

Brush the mushrooms to clean, place into a large shallow pan. Brush with the red pepper oil.

On a medium hot grill, grill the mushrooms for 5 minutes on each side. Brushing frequently with the sauce. Plate the mushrooms and brush one final time with the sauce before serving.

SERVES 4

WEST AFRICA ICED TEA

8 cups water
2 tea bags
1 cup sugar
½ lime
12 oz mango nectar
12 oz guava nectar
lemon lime slices for garnish


Place the water in a kettle and bring to a boil, add the tea bags and leave in the water for 3-5 minutes. Remove the tea bags and add the sugar.

Squeeze the lime in the tea, and the nectars. Whisk until sugar is completely dissolved, cool the tea then chill.

Serve over ice in large tumblers and garnish with lemon and lime slices.


WEST COAST TUNA STEAKS

¼ cup canola oil
1 tbsp soy sauce
1 tsp Worcestershire sauce
1 tsp salt
2 minced garlic cloves
1 tsp fresh cracked black pepper
2 tsp brown sugar
¼ cup mango nectar
¼ cup guava nectar
1 tbsp molasses
1 ½ lbs tuna steaks 1" (2.5 cm) thick

Combine all the ingredients except the tuna steaks in a large mixing bowl.

Place the tuna steaks in a large shallow pan, pour the marinade over and marinate for 4-6 hours.

Grill the tuna over medium heat for 5 minutes per side, brushing with the marinade.

Plate the steaks, brush one final time with the marinade and serve.

SERVES 4


TAHITIAN PUNCH

4 cups pineapple juice
2 cups grapefruit juice
2 cups orange juice
3 cups pineapple chunks with juice
3 tbsp coconut cream nectar
4 cups lemon lime soft drink
4 cups lemon lime sorbet

In a large punch bowl combine the juices, pineapple chunks and coconut cream nectar with the soft drink.

Scoop small amounts of the sorbet into the punch and serve at once.

Alcohol variation: Try serving rum, coconut rum, lemon grappa, vodka or melon liqueur, do not exceed 8 oz. (250 ml).



TAHITIAN BARBEQUED SHRIMP

Sauce:
1 avocado
½ cups mayonnaise
½ cup sour cream
½ cup thick coconut cream
1 tbsp Worcestershire sauce
¼ cup papaya nectar
1 tsp crushed red chilies

Shrimp:
1 ½ lbs tiger shrimp
3 tbsp olive oil
1 tsp each of salt, cracked black pepper, fresh chopped basil, fresh chopped thyme, chili powder, paprika, crushed red chilies
1 minced garlic clove

Sauce:
Peel and seed the avocado and place into a food processor, add the remaining ingredients and process into a smooth sauce. Pour into a bowl, cover and refrigerate until shrimp is ready.

Shrimp:
Peel and de-vein the shrimp, place in a large shallow pan. Pour the oil over the shrimp and sprinkle with the seasonings and garlic. Grill over medium hot coals for 4 minutes per side.

Plate the shrimp, smother with sauce and serve.

SERVES 4

RAINBOW SHAKE

½ cup passion fruit nectar
½ cup pineapple nectar
2 tbsp orange syrup
2 tbsp lime syrup
1 cup crushed pineapple
1 ½ cup raspberry sherbet
1 ½ cup lemon sherbet
1 cup crushed ice
4 pineapple wedges
4 large strawberries

In a food processor combine the nectars and syrups. Add the pineapple and sherbets process for 1 minute. Add the crushed ice and continue to process for an additional minute. Pour into milk shake glasses and serve garnished with the pineapple and strawberries.

SERVES 4

BANANA SPLIT PIE

1 ½ cup chocolate wafer crumbs
3 tbsp confectioners’ sugar
3 tbsp melted butter
1 tbsp unflavoured gelatin
½ cup granulated sugar
¼ cup cocoa powder
1 cup whipping cream
1 ½ medium size bananas
1 cup vanilla ice cream
3 cups whole strawberries


Preheat the oven to 350°F (180°C).

In a mixing bowl combine the crumbs, confectioners’ sugar and melted butter. Press into a 9" (22.5 cm) springform pan. Bake for 8-10 minutes, remove from the oven and cool completely.

Combine the gelatin, granulated sugar, cocoa powder in a sauce pan, add the cream, cook over medium heat until the gelatin is dissolved, cool.

In a food processor blend the ice cream and cooled mixture. Spoon into a mixing bowl. Slice the bananas, stir into the mixture. Fold the mixture into the shell and chill until set.

Wash and stem the berries and place on top of the pie. Slice the and plate the pie serve with the two sauces drizzle over the pie.

SERVES 6

OLD FASHION GINGER ALE

½ cup fresh ginger root, peeled & grated
4 sticks cinnamon
4 whole cloves
2 cups sugar
2 lemons
1 lime
3 ¼ cup water
Soda water
lemon, lime slices for garnish

Put ginger into a saucepan and add the cinnamon, cloves, sugar, juice and zest of the lemons and lime. Add the water. Bring to the boil, stirring constantly, boil until a thick syrup is formed. Strain the syrup through a cheesecloth, cool.

Place 3 tbsp’s (45 ml) of syrup in 10 oz. (300 ml) tumblers, add the soda water, garnish with lemon and lime slices, serve.

SERVES 10-12

APPLE GINGER CREAM DELIGHT

6 large cooking apples
¾ cup apple juice
2 tbsp unflavoured gelatin
4 eggs yolks, lightly beaten
¼ cup lemon juice
¾ cup granulated sugar
1 tsp lemon zest
2 tbsp finely chopped candied ginger
4 egg whites
1 cup whipping cream

Core the apples, place into a saucepan and add ¼ cup (60 ml) of apple juice, bring to a boil, reduce the heat and simmer until the apples are very tender. Press through a sieve or food meal and discard the skin, reserve the plup.

Soak the gelatin in the remaining apple juice in the top of a double boiler for 5 minutes. Add the egg yolks, lemon juice, ½ cup (125 ml) of the sugar, and 1 ½ cups (375 ml) of the apple purée. Simmer stirring until the mixture is thick. Add the lemon zest. Transfer mixture into a mixing bowl.

Place over a second bowl with ice, stir the mixture until it begins to set, fold in the ginger.

Beat the egg whites until foamy and gradually add the remaining sugar. Fold into the cooled set mixture. Whip the cream and fold into the mixture. Pour the mixture into a mold and chill until completely set. Remove from the mold and serve.

SERVES 6
GRILLED SHRIMP PIZZA WITH RED PEPPER PESTO
1 lb Regular or Whole Wheat Pizza Dough
1 lb large shrimp
2 tbsp olive oil
½ tsp each of salt, pepper, basil, paprika
2 large sliced tomatoes
2 cups Bocconcini cheese
½ cup sliced green onions

Pesto:
1 minced garlic clove
2 tbsp pine nuts
3 tbsp chopped fresh basil leaves
3 tbsp chopped parsley
1 cup seeded and diced roasted red peppers
3 oz freshly grated Romano cheese
¼ cup olive oil

Process the dough according to the directions. Roll the dough into small 7" (17.5 cm) rounds. Set aside and allow to rise for 20 minutes.

Peel and de-veined the shrimp, place in a mixing bowl. Add the oil and seasonings, marinate for 20 minutes. Grill the shrimp for 3 minutes per side. Cool.

In a food processor, process the garlic and pine nuts until very fine. Add the basil, parsley, peppers, Romano cheese and process into a purée. Slowly add the oil and continue to process into a mayonnaise like sauce.

Brush the pizza lightly with oil and grill over medium heat or coals 1-3 minutes or until the dough is bubbly. Turn the pizza over and grill 3-5 minutes, remove from heat and top with the pesto, shrimp, tomatoes and dot with the cheese. Reduce the grill’s temperature to low, return pizza’s to the cooled grill and continue to grill for 5 minutes covered.
If using coals place the pizza’s around the edge of the coals where the grill is coolest, cover and grill for 5 minutes.

Sprinkle with the green onions and serve at once. YIELDS 4-7" (17.5 cm) Pizzas

CRANBERRY ORANGE SPRITZERS

2 cups soda water
2 cups cranberry juice
2 cups orange juice
cranberry juice ice cubes *
blood orange or navel orange slices

Combine the soda water with the juices. Place the ice cubes into tall tumblers, pour the beverage over and garnish with the orange slices.
SERVES 6-8

* To make cranberry juice ice cubes (or any juice ice cubes) prepare the juice as directed, pour into ice cube trays and freeze. Alcohol variation: Try serving white or light rum, rye or cherry whiskey, vodka or orange brandy.

GRILLED PEAR PIE

8 Bosch pears

Topping:
1 un-baked pie shell
1 cup all-purpose flour
½ cup firmly packed brown sugar
½ cup butter
½ tsp ground ginger
½ cup chopped pecans

Filling:
3 tbsp cornstarch
¼ tsp ground ginger
pinch salt
2 tbsp melted butter
½ cup maple syrup
½ tsp lemon zest
½ tsp pear extract
1 ½ cup sweetened whipping cream, whipped

Pare and slice the pears and grill over medium heat or coals for 2 minutes per side, remove from heat and cool.

Mix the flour, brown sugar, butter and ginger into a coarse crumbly texture. Stir in the nuts and set aside.

In a mixing bowl combine the cornstarch, ginger, salt, melted butter, syrup, lemon zest and pear extract together.

Arrange the pears around the pie shell and pour the filling over. Sprinkle with the flour mixture and bake for 30 minutes or until golden brown. Cool then chill before serving. Slice and serve with whipped cream on the side.

SERVES 6-8

To order the entire Grill N Chill E-cookbook for just $8.00 e-mail Chef K at cookingbiz@gmail.com of chefk@chefk.com.

Lose wieght NOW just by eating great tasty food.
http://chefk.fatfight.hop.clickbank.net/