Kapé Coffee

 

Kapé coffee not only helps to build sustainable livelihoods, it is a social venture that promotes ethically sourced, farmer-first direct trade coffee with Indigenous women coffee growers in the Philippine highlands, in the Cordillera and Davao regions. With unique batches roasted on the unceded Coast Salish territories of the Musqueam, Squamish, and Tseil-Waututh First Nations in Vancouver, Canada. 

The roast I was gifted was a limited run called, Ate Liezl Silvano, which has tropical fruit, red wine and floral notes. It is a lovely aromatic medium roast. To find out more about Kapé Philippine Coffee visit their website, www.kape.coffee or visit their Facebook and Instagram pages.  

It has been a lovely week of cake, flowers, coffee and so much more for me. Spending the end of summer, with just the right amount of autumnal coolness settling in, to keep one grounded and remember what lies ahead in the remaining months of this year.  

Raisin Jumble Cookies ~ Li Kokii kaa Mamawinamihk avik lii Razeñ ~ National Indigenous Peoples Day

 

These golden fruit morsels are a Métis recipe. Although the recipe calls for the cookies to be iced, I didn't as I found the cookies themselves are abundantly sweet and buttery because I used butter instead of shortening, as that's all I had in my pantry. Still with the minor substitutions these cookies are deliciously moreish and would be absolutely enjoyable iced too. 

 

 

Raisin Jumble Cookies ~ Li Kokii kaa Mamawinamihk avik lii Razeñ (Courtesy of Heather Andersen, Nora Zilkie, Sigrid Schaus and Dixie Palmer)  

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1 3/4 cups shortening 

1 1/2 cups sugar

1 1/2 teaspoons vanilla

1/2 teaspoon almond extract

2 large eggs, well beaten

2 3/4 cups sifted flour

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup sour cream

1 1/2 cups dark or golden seedless raisins

1/2 cup candied cherries, chopped

For Frosting:

2 cups powdered sugar (icing sugar), sifted

1 teaspoon lemon juice

2 tablespoon cream

Instructions: 

• Cream together the shortening, sugar and flavourings [vanilla and almond extract] until fluffy. Beat in eggs.

• Sift flour with salt, baking powder and baking soda.

• Add the dry ingredients to the creamed mixture, alternately with the sour cream.

• Stir in fruits [raisins and candied cherries].

• Drop dough in small mounds onto a lightly-greased baking sheet, with spacing about 2 inches apart.

• Bake in the oven at 375ºF (190ºC) for 8 to 10 minutes or until lightly browned.

• Remove cookies to wire racks to cool.

For Frosting:

• Beat together until fluffy and smooth: sifted powdered sugar, 1/4 cup soft butter, 1 teaspoon lemon juice, 1 teaspoon vanilla and cream. 

Notes: Other dried fruit may be substituted for the candied cherries. I lined a baking sheet with baking parchment instead of lightly greasing it. 

KLIIN Cloths

If you are looking for a paper towel alternative, KLIIN CLOTHS are a reusable and compostable, biodegrades within 28 days, cloth that come in various sizes, colours and prints. One KLIIN towel replaces over 17 rolls of paper towel and holds up to 15 times its weight in water. Made from 100% natural fibres; the KLIIN towels can be machine washed up to 300 times and are dishwasher safe. Another positive is, they are designed and printed in Canada. To find out more about KLIIN Cloths click *here*

Warmer weather is on its way. Have a lovely weekend everyone and stay safe! - JD

Crunchy Little Lentils

I know I have posted about Three Farmers before... their Camelina oil and their Roasted Chickpea snacks, I believe. I stumbled across this, their Crunchy Little Lentils. These are a great snack and I love them lightly sprinkled over a salad for some added crunch. They are high in fibre, low fat, nut and peanut free, gluten free, Non-GMO, Vegan, a great source of energy and offer about 7 grams of protein. A healthy alternative that is surprisingly filling.    

To find out more about Three Farmers click *here* 


Hope everyone had a nice and relaxing weekend. It's Spring Break, so spending some much needed time with the kids. - JD 

Canada Day Delights

Canada Day is this weekend and celebrating 150 years is a monumental one; and in the culinary or grocery departments we seemed to have been inundated with all things Canadian...

Maple Marshmallows... these can be used to make rice krispie treats and most importantly as we decided, S'mores! Yes, I will be making s'mores using maple marshmallows. 

Firework Oreo's... although these seem more geared towards the American's, 4th of July, they were released before July 1st, here, so we'll take that as a sign of celebrating July 1st.

Maple Birthday Cookies... maple cream cookies are traditionally oh so Canadian however these birthday cookies are a red maple shaped biscuit with a cream cheese filling honouring the colours of the Canadian flag.  

The 150th to go coffee cup celebrating Canada's 150th year. These cups have been featured off and on during the months at Second Cup. At the time of this photo I was enjoying a lovely maple latté. Surprise! 

Merchandise... whether it's mugs, pins, shirts, or hats seems like showing your Canadian pride goes further and ventures into home decor. Home decor with cheeky Canadian humour. 

Beaver cookies... a sweet treat to enjoy. Even better with a maple latté.  

Maple frozen Greek yogurt bars... seems like nothing can escape maple not even frozen yogurt. 

Maple & Bacon Popcorn... although this was on shelves well before Canada Day it is a flavour that can be enjoyed anytime and even if you are not Canadian.

Hope everyone is having a good week so far. - JD 

The Best of Lodge and Trail

This cookbook was in part a fund raising project for Cross Country, Alberta. The Best of Lodge and Trail, Favourite Recipes from Alberta and the Canadian Rockies, gives you a unique opportunity to sample a bit of a broad spectrum of recipes from well established places such as The Rocky Mountain Lodges + Resorts, Purcell Lodge, Emerald Lake Lodge, Lake O'Hara Lodge and the Skokie Lodge. 

Printed in 1994 the recipes entice and may hold their place on culinary tables around the world, at home, or in restaurants, with very few alterations. It's 11 chapters, 127 pages, of regional cuisine. Whether or not you ski, or are a purveyor of the great outdoors the recipes are diverse. Offering meat, vegetable, savoury and sweet dishes plus there is even a Iced & Warming drinks chapter; which has a recipe called Heat of the Night. This one is definitely going on our cocktail list to try. 

Although the Date Loaf is tempting the Chocolate Beet Cake is very enticing. Since Valentine's Day is upon us I thought I would share that recipe from the book.

Chocolate Beet Cake

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1 1/2 cups granulated sugar

2 large eggs

19 oz. canned beets (drained and puréed in blender)

6 tablespoons cocoa

1 3/4 cups all purpose flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon vanilla

Prepare one 9-inch cake pan with buttered parchment paper.

In a small bowl, combine cocoa, flour, baking soda and salt.

In a large mixing bowl, cream together the beets and sugar until well incorporated. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

Bake in 350ºF oven for 25 minutes. Cool for 10 minutes before setting out in wire rack to cool completely.

Slightly exotic in a herbal way however if you can find some rose hips perhaps you may enjoy this recipe too.  

Nyponsoppa (Rose Hip Soup)

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2 cups rose hips (blossom ends and stems removed)

1/4 cup wildflower honey

1/8 teaspoon almond extract

1 tablespoon potato flour

8 cups water

1/4 cup almond (slivered and roasted)

In a large kettle or pot, boil rose hips in water for 2 hours. Stir in sugar to dissolve.

Transfer about 1/4 cup of soup into a cup and add potato flour. Smooth into a paste. Slowly add back to the pot and simmer until thickened slightly.

Remove soup from heat. Stir in almond extract and garnish with slivered almonds.

Have a Happy Valentine's Day everyone! - JD  

  

Pumpkin Spice Cheesecake

Trying to keep things simple this holiday long weekend. I already had forgone the turkey so I thought I wouldn't stray from the traditional dessert however I have. Do not let the long ingredients list discourage you; it is simple, festive and satisfying. Using the Bran Buds cereal in the crust adds a touch of fibre and the cheesecake itself was smooth, spicy with a lovely pumpkin flavour. Traditional with a twist.

Pumpkin Spice Cheesecake

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Crust:

1/2 cup (125ml) All Bran Buds cereal

3/4 cup (175ml) finely chopped pecans

2 tablespoons (30ml) caster sugar

2 tablespoon (30ml) all purpose flour

2 tablespoons (30ml) butter or margarine, melted

Filling:

2 packages (250grams each) of light cream cheese, softened

1 cup (250ml) caster sugar

3 eggs

1 tablespoon (15ml) all purpose flour

2 teaspoons (10ml) cinnamon

1/2 teaspoon (2ml) ginger

1/2 teaspoon (2ml) nutmeg

1 can (398ml or 14oz) pumpkin

2 tablespoons (30ml) amber rum or 2 teaspoons rum extract, optional

Pre-heat oven to 400ºF (200ºC) 

In a medium bowl, mix together the cereal, pecans, sugar and four. Stir in the melted butter until mixture is crumbly. Press mixture firmly and evenly into the bottom and part way up the sides of a 23cm (9inch) springform pan.

Bake for about 7 minutes or until crust is lightly brown. Remove from oven. Reduce oven temperature to 300ºF (150ºC)

Now on to the filling...

In a large mixing bowl using an electric mixer, beat cream cheese and sugar until very smooth. Add eggs, one at a time, beating after each addition just until blended in. Mix in flour and spices. Stir in pumpkin and rum. Pour into baked crust. 

Bake for about 1 and 1/2 hours. Done when almost set when jiggled. Turn oven off. With door slightly open, cool cheesecake in oven for 1 hour. Remove from oven; let cool completely on wire rack. Refrigerate several hours or over night before serving. Remove outer ring and slice. Serve with whipped creme and sprinkle with a little nutmeg or a drizzle of caramel, if desired.

Notes: I lined the bottom of the springform pan with baking parchment paper. I gave the crust and extra 2 to 3 minutes. Ovens vary so you may find this too. After 1 hour, I checked to see if it had set or not and go from there, if it needed the other 1/2 hour like the recipe stated or not. I found that the cheesecake needed another 10 minutes, for my liking. Ovens vary so checking after the 1 hour mark was optimal. 

Our Thanksgiving meal was roast pork with a sweet paprika compote, seasoned mashed potatoes and pan-fried herb vegetables (carrots, parsnips, and cauliflower) with a touch of maple syrup!  

Happy Thanksgiving everyone! - JD

Brien Maple Spread

This was a very pleasant find. Brien Maple Butter is made in Quebec and is fabulous on toast, pancakes, cake, and anything your culinary heart desires. Although maple butter is usually very sweet I found this one to be less so. 

To find out more about Brien click *here* 

Hope everyone had a good weekend!  - JD  

Roasted Chocolate Coated Chickpeas

A few weeks ago we managed to go to an annual craft fair here in E-town. We usually go to pick up some holiday treats and such. While we were cruising the aisles and multitude of vendors; tucked at the back was a modest Three Farmers booth. If you recall I did a post months ago regarding the Three Farmers Camelina oil. I picked up another one of their oils, roasted garlic and chili, and tried a sample of their chocolate coated chickpeas. They were quite good and I do recommend you try these. A different snack that offers 3 grams of protein and 3 grams of fibre, with 10% iron, and are gluten free!  

To find out more about Three Farmers click *here*

Hope everyone is surviving the Christmas rush. I am finishing the last little bits of baking. - JD

Original Canadian Cookbook

This isn't the original copy from 1958, this is the new edition print from 1975. It reads like a household management cookbook would. I have only a few Canadian cookbooks and what peaked my interest besides the snowy landscape scene through the window on the front cover was the culinary choices it offers... 6 Canadian menus, French-Canadian cuisine and Canada's Multicultural kitchens. I think the latter of the three is more prevalent today. At the time Helen Gougeon was the leading authority on Canadian food since the 1950's when her cookbook, Good Food was publish. Each recipe had to be easy to follow, economical to make and sufficiently different to give variety to a meal. Something that today's home cooks are still striving to achieve.  

Many recipes come to mind when one says Canadian cuisine. Of course this cookbook has the classics like French - Canadian Pea Soup, Tourtiere, Quebec Baked Beans, Sugar Pie, Succotash, Tomato Relish, Bacon Corn Bread, and Canadian Salmon. In this cookbook there are recipes that haven't even crossed my mind at being a part of Canadian cuisine. Like the Zucchini Crêpes and the Casserole of Onions. 

Zucchini Crêpes
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3 cups grated zucchini, coarse or fine
1 egg
salt and pepper to taste
1/2 cup flour
1 teaspoon baking powder
melted butter
grated parmesan cheese

Combine grated zucchini, egg, salt and pepper in a boel. Sift flour and baking powder over zucchini and mix thoroughly.
Drop by large spoonfuls onto a lightly-oiled frying pan or griddle and cook till brown on both sides.
Serve with melted butter and grated parmesan cheese. These make delicious hors d'oeuvres in which case you should make them very small. Serves 6.

Casserole of Onions
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2 lbs. onions, sliced 1/4 inch thick
1 teaspoons salt
1/4 teaspoon pepper
1 teaspoon paprika
1 teaspoon celery seed
1/4 teaspoon basil or sage
3 tablespoons butter or bacon fat
1/4 cup hot water
1/2 cup bread crumbs

Mix salt, pepper, paprika, celery seed and basil or sage together.
Place layers of the sliced onions in a shallow greased casserole and sprinkle the mixed seasoning between the layers.
Dot top of casserole with butter or bacon fat and pour hot water over mixture. Cover.
Bake in a 400º oven for 1 hour. Then sprinkle the top with bread crumbs and a little melted butter to taste. Bake, uncovered, for 15 minutes longer or until the crust is golden brown. Serves 4 to 5. 

And thirdly Apple Cider Pie...

Apple Cider Pie
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6 medium tart apples
1 to 2 cups cider
flour
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 pie shell

Peel and core apples and cut into eights.

Place apples in a pot and cover with cider. Cook over slow fire for approximately 30 minutes, or till soft. 
Remove from heat and if the sauce is not thick add a little flour.
Add sugar and spices.

Bake a pie shell for about 5 minutes, then pour apple filling into it. Cover top, lattice-fashion, with uncooked pastry strips and bake at 450º for 8 minutes. Reduce heat to 350º and bake 25 minutes longer. 
 

A Taste of the Canadian Rockies Cookbook

I have visited the Canadian Rockies many times and ate at some of the most prestigious places while being there. However visiting the Mountain Park regions, breathing in the fresh mountain air and enjoying the mountainous views truly puts natures beauty before any culinary satisfaction. This cookbook was given to me most recently and the sentimental trade off was astounding. Many memories of visits flooded my mind as well as many culinary ones too.

This cookbook was published in 1994 however there is an original version, published in 1985, called A Taste of Banff. The selected recipes are from known and not so well known restaurants, resorts and back country lodges from the Banff, Jasper, Lake Louise, Waterton and the Canmore area. There are a variety of mouth-watering recipes and each recipe credits the chef and the restaurant. The recipes are what you would expect. Fish, beef, wild game and smoked cheese. Although there are some vegetarian recipes too.       

 

With breathtaking photography throughout the 157 pages. Anyone who has visited the Canadian Rockies will easily be able reminisce and for those who have not visited this will make one add the Canadian Rockies to their must see travel list. Honestly speaking, the Canadian Rockies are quite the thing to see. I highly recommend a visit!      

I made the lovely Poppyseed Cake recipe from the Skoki Lodge in Banff National Park. It turned out great and was enjoyed by everyone. 

This photo was taken by Byron Harmon Photography in 1912. The woman looks not amused but then again she is wearing a cake costume. 

Hope you are having a busy week like I am. - JW 

Victoria Gin

Victoria Gin is Canada's first premium gin. It's smooth with hints of evergreen, citrus, floral and spice. Although I found the citrus to be the most noteworthy undertone to my palette. It's gluten free and possibly might be Canada's cousin to Sipsmiths or Hendricks. The bottle is no fuss featuring a younger Queen Victoria and has it's own batch number. To find out more about Victoria Gin click on this word *Victoria*. - JW