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