BOUTIQUE
WEEK
D E C E M B E R 5- 1 4, 2 0 1 4
VIP Shopping Tour December 5, 6, 11, 12
Make your Christmas shopping a fun event without having to drive or park!
VIP Shopping Tour starts and ends at The Forks Market with a reception. All shoppers will receive a swag bag and refreshments.
Tel: 204-989-9630 www. heartlandtravel. ca
Bring the tastes of Manitoba to your table
Manitoba Cooks is the groundbreaking cookbook from the chefs of the Manitoba regional cuisine movement; an initiative to capture the essence of regional prairie cooking.
Prairie maki with wild rice and beef tenderloin, by Chef Alexander Svenne, pp. 42-43 only
$ 14.95
METHOD
Cremeux 1. Whisk the sugar, egg yolks, and salt in a medium-sized stainless steel bowl. Set aside. 2. In a saucepan, bring milk and cream to a simmer. Slowly whisk cream into yolk mixture. 3. Return mixture to saucepan and reduce heat to low. Cook until thickened, stirring constantly. 4. Place chocolate in a large metal bowl and pour in cream mixture. Stir to combine. Strain through a fine mesh sieve and portion into 8 unlined silicone muffin cups. Freeze until solid. 5. Once frozen, remove the cremeux from the cups. Place onto parchment squares and chill until ready to serve.
Miso Ganache 1. Mix miso paste and chocolate in a heat safe bowl. Set aside. 2. Bring cream to a boil and pour over the chocolate / miso mixture. Stir to combine.
Sesame Brittle 1. Line an 8x8 " pan with greased parchment paper. 2. Place sugar into a heavy bottom pot and moisten with the water. Turn heat to high and swirl the pot to help the water dissolve the sugar. Do not stir! 3. Allow the sugar to caramelize to an amber colour( around 240 ° F on a candy thermometer). 4. Add the baking soda and stir vigorously for 30 seconds. Stir in sesame seeds and pour into prepared pan. Allow to cool for at least one hour, then smash into bite-sized pieces.
Green Tea Sorbet See ciaowinnipeg. com for recipe. ASSEMBLY Place white chocolate cremeux on a plate and sprinkle with sesame brittle. Serve with miso ganache and green tea sorbet. ciao! cooks
Coconut Snowballs
Belinda Bigold, High Tea Bakery
These are sweet rich bites of our favourite tropical flavour.
INGREDIENTS 2 cups icing sugar
3 cups desiccated coconut, plus extra for rolling 2 / 3 cup coconut oil, melted 1 / 3 cup + 4 tsp sweetened condensed milk 1 / 4 tsp coconut extract
METHOD 1. Sift icing sugar into a large bowl and stir in coconut. Add melted coconut oil, condensed milk and coconut extract and mix well with a wooden spoon to fully combine. 2. Form into 1 to 1 1 / 2” balls and roll in extra desiccated coconut.
Yield 35 1 1 / 2” balls.
Meringue Kisses
Belinda Bigold, High Tea Bakery
Pillowy clouds of whipped egg whites make up this simple and stunning two-bite dessert.
INGREDIENTS 2 egg whites at room temperature
2 / 3 cup castor sugar 1 tsp lemon juice( or vinegar)
METHOD 1. Preheat oven to 200-250 ° F. Beat egg whites in a small bowl until soft peaks form( note: the bowl must be completely clean, without a drop of soap or oil). 3. Gradually add sugar, then lemon juice. Beat until dissolved between each addition. 4. Spoon mixture into a piping bag fitted with a star tip. 5. On a parchment lined pan, pipe rosettes, leaving at least 2 cm between each rosette. 6. Bake for 45 minutes or until firm. Turn off heat, leaving the meringues to cool in the oven.
Available a at www w. ciaowinnipeg. com Yield 8 servings
Yield 30 kisses
50 ciao! / dec / jan / two thousand fourteen