April Recipes

April, 2014

The following recipes were posted in the April issue of the OSCAR and one of our ambitions readers took it upon herself to cook two of the three recipes this past weekend and has shared a photo.  Way to go Sue!!

Sue's Scones

Red Pepper, Spinach & Goat Cheese Quiche

1 10 inch pie shell
2 tablespoons olive oil
2 medium shallots, thinly sliced
1 large red pepper, seeded and sliced thinly
2 handfulls of baby spinach leaves, wilted
Sea salt and freshly ground pepper
1/2 cup milk
1/2 cup heavy cream
3 large eggs
150 to 200 grams of goat chèvre or goat feta, crumbled *

Heat oil in a large nonstick skillet over medium high heat. Add shallots, and cook, stirring, until translucent. Add red pepper. Cook, stirring frequently, until the red pepper is just cooked. Pre-heat oven to 375°F. Place tart pan on a baking sheet to catch any overflow. Spread red pepper, shallots and wilted spinach on the bottom of the crust. Crumble the cheese evenly over the vegetables. In a medium bowl, whisk together milk, cream, and eggs. Season with salt and fresh ground pepper. Pour over cheese. Transfer to oven, and bake until just set in the center, 35 to 40 minutes. Cool on a wire rack for about 10 minutes before slicing.

* we like to use Glengarry Chèvre or Fromagerie les Folies Bergeres Feta

Maple Chocolate Cherry Scones

4            cups all purpose flour
1.5         teaspoons baking powder
2            teaspoons salt
¾          pounds butter, chilled & cubed
4            eggs
¾          cup cream (35%)
½          cup maple syrup
2            teaspoons cider vinegar

1            cup chopped good quality 70% chocolate
1            cup chopped seedless sour cherries (preferably frozen)

Whisk together all of the dry ingredients until combined. Cut the butter into small pieces and work into the flour by hand until the mixture resembles small peas.

Tip: we often do this step in a food processor on the pulse setting but be careful not to over mix.

Whisk the eggs with the cream and maple syrup & vinegar. Make a well in the flour mixture and pour in the liquid. Add the chocolate & cherries. Fold gently until combined. Do not over-mix.

Scoop out the dough onto a baking sheet lined with parchment paper using a ½ cup scoop.

Bake at 325 degrees for 30 to 35 minutes or until golden brown. Test centre for doneness using a toothpick.

While scones are still warm, you can drizzle with a little bit of maple syrup or sprinkle with maple sugar.

*Maple Syrup & Red Fife Wheat

At the Red Apron, we incorporate locally grown Red Fife Wheat and Organic Spelt into most of our baking. We get these organic flours from Patricia Hastings at CIPM in Madoc. Her products are available at Ottawa Organics, and the Natural Food Pantry Stores. Red Fife is a Canadian bred, heirloom variety of wheat that has a nutty flavour and is dense with nutrients.

Canada is the maple capital of the world and most of Canada’s syrup comes from Ontario & Quebec. We carry the Alska Farm brand in our retail store, but our region is full of great maple producers.
RED APRON’s Famous Nut Free CARROT CAKE

This is a cake we make and sale in our retail store. It is extremely moist and nut free.

Preheat oven to 350 degrees

Cake:

2 cups organic all purpose flour
2 tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground nutmeg
¼ tsp ground cloves
2 tsp baking soda
½ teaspoon salt
3 large eggs
1½ cups granulated organic cane sugar
½ cup brown sugar
1 cup canola oil
½ cup soured milk (whole milk with 1 tsp lemon juice or vinegar)
2 cups grated carrots
1½ cups crushed pineapple, well drained

Frosting:

3 cups icing sugar
8 ounces cream cheese at room temperature
½ cup unsalted butter, softened

1 tsp pure vanilla extract

Lightly brush some oil in a 9×13 cake pan, sprinkle with flour.  In a bowl, combine flour, cinnamon, allspice, nutmeg, cloves, baking soda and salt.  In another bowl, whisk together eggs, sugar, oil, brown sugar and soured milk.  With a rubber spatula, stir in carrots and pineapple. Mix in dry ingredients until well combined.

Pour mixture into prepared pan and bake for 45 minutes or until a toothpick inserted into the centre of the cake comes out clean.  Cool completely before frosting the cake.

Frosting: in a bowl of an electric stand mixer combine ingredients and beat until smooth and thick enough to spread on the cake.

Tip: We often bake this recipe into cupcakes and garnish the top of the cupcake with a little sugared carrot