Genoise with Strawberry Ice Wine Sauce Made with My KitchenAid

Genoise with Strawberry Ice Wine Sauce

There are few things in this world I need as much as I need my arms and legs. Air… of course. Butter…we have an understanding. Sunshine…on a warm Spring day. A good book…and time to read it. An excellent glass of wine…and a friend to share it with. And my KitchenAid stand mixer. If you have one too, you know exactly what I’m talking about. How else will I achieve my goal of becoming a domestic goddess, Nigella and I joined at the hip, shoulder to shoulder creating masterpieces in the kitchen. You get the picture!

Crespelle with Sweet Ricotta and Italian Amarena Cherries Perfect for Brunch

Crespelle with Sweet Ricotta and Amarena Cherries

These luscious and intensely flavourful cherries from the province of Emilia-Romagna are one of the most sought after all over Europe. The Fabbri family has been producing these luxurious wild cherries in syrup since 1905 from the guarded original recipe of founder Gennaro Fabbri. The local wild cherries which are a dark red variety with a sweet and slightly bitter flavour are preserved in a rich syrup made from the juice of the same fruit with a slight almond flavour. Amarena cherries are not inexpensive so when I had some leftover from making panna cotta I searched for a tasty way to use them. Enter these Italian style crepes based on a recipe from Taste.com the Australia version.

Panna Cotta with Italian Amarena Cherries

Panna Cotta with Italian Amarena Cherries

Italian panna cotta (cooked cream) is just the type of recipe home cooks look for. It's versatile, simple and, of course, delicious. Although I have had it on my culinary bucket list for many years I have never attempted to make it in my own kitchen. Perhaps this was because I have had one too many rubbery, unsuccessful concoctions placed before me. I was hoping I would learn its secrets and master its preparation during my cooking classes in Italy but recipes like Panna Cotta and polenta remained elusive. With no room for failure I finally decided to give it a try in my home kitchen. I learned it was the easiest possible recipe for an impressive dessert.

Ringing in the Week With Apple Crisp for Slow Sundays

Apple Crisp with Vanilla Yogurt

Welcome back to my kitchen my friends where I indulge my culinary cravings and experiment to my hearts content. This is the first breakfast of a new year where we continue to embrace our  S-l-o-w Sunday feature for another year here at More Than Burnt Toast. Pull up a cozy chair and join me a while. Let me make you a steaming mug of chai tea or your favourite "joe" and a memorable breakfast just as you like it. 

Discovering the Okanagan Gelato Trail and A Recipe for Summer Cherries Jubilee

Summer Cherries Jubilee

As a precursor to my trip to Italy this fall I have been attempting to learn an Italian word a day.  I am hoping that by the time October comes around I will be able to say a few sentences in broken Italian and can at least be polite and read from a menu. 

Todays word is passeggiata (pass-e-ja-ta) or "little walk". As I have mentioned before on these pages Italians have a tendency to elevate every element of daily life into an art form and savour every moment, from the clothes they wear (Ferragamo, Fendi, Gucci, Armani) to the meals they prepare. So leave it to the Italians to turn their daily, pre-dinner stroll into the premier social event of each day. Here in North-America our schedules dictate that we stroll after dinner, most likely to get a little exercise and fresh air and to work off that extra bit of ice cream we couldn't resist. In Italy the evening passeggiata ("little walk") is between 5 and 7pm, when half the city turns out in their best clothes to see and be seen, but mostly to be seen fare la bella figura, ("cutting a beautiful figure"). The passeggiata is perhaps the most Italian part of any day in Italy, and if nothing else the walk will help me work up a hearty appetite for dinner or work off the many gelato I intend to experiment with. 

Strawberry Shortcake for One For Slow Sundays...all you need are doughnuts

Strawberry Shortcake for One

Welcome back to another instalment of S-l-o-w Sundays. Now that long, warm days are here breakfast in the More Than Burnt household quite often needs to be quick and yet satisfying so that we can move forward with all the exciting plans for the day, even if that just means heading over to my little plot in our neighbourhood community garden. Sometimes Sundays are just not that s-l-o-w when you are headed out on another adventure. With warm weather comes the need to make the most of every moment of the day.

Nutella and Ferrero Rocher Baklava for Nutella Day

Happy Nutella Day with Nutella and Ferrero Rocher Baklava

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Nutella and Ferroro Rocher Baklava for World Nutella Day

Nutella and Ferrero Rocher Baklava

The world has stopped and turned its attention to an exciting, momentous event that happens only once a year. No, not the Super Bowl or even our birthday but it is World Nutella Day! A day that outshines all of the above. February 5th was dubbed World Nutella Day back in 2007. This was the brainchild of Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso. Once again they solemnly declare February 5th “World Nutella Day 2012″ which is a day to celebrate, to get creative with, and most importantly, to EAT Nutella. Resistance is futile!!

Donna Hay's Salted Caramel Cheesecake

Donna Hay's Salted Caramel Cheesecake (photo from the magazine due to time constraint and error)

Cheesecake is very 80's, but hey I loved the '80's and would never turn down cheesecake, so how do you make this creamy luscious dessert new again? With a twist on the whole sweet and salty phenomenon. Using brown sugar in the filling gives the cheesecake a deep caramel flavour that cannot be matched. The combination of ricotta and creamed cheese lightens it up for a less dense and filling dessert so you have room for a slice after an incredible meal. Top it with sea salt flakes, a velvety smooth caramel sauce and a silky cream topping and you have a dessert that will keep them talking.

Apple Crumb Coffee Cakes for Slow Sundays

Good morning/afternoon ladies and gents..what a bunch of sleepy heads we are. Those of you who follow this blog know that I am a morning person and have already risen before the sunrise. I have already accomplished several things on my mental "to do" list and can now enjoy the rest of my day. A nice slow day of sitting in my pyjamas all day if I want to, or heading out for a new adventure. That is the beauty of a slow Sunday we can do whatever we like! Sunday is my only day to myself and as the day unfolds before us we can do whatever our heart desires.

Have a Merry Christmas with Salame al Cioccolato

Merry Christmas, Happy Christmas, Joyeux Noel, Feliz Navidad

Christmas in my British childhood meant Terry's chocolate oranges in the bottom of your stocking, fruit-studded Christmas pudding drowning in custard, melt-in-your-mouth shortbread, and roast beef and Yorkshire Pudding in gravy.  Although these traditions are ingrained in my food memories I often wondered what it would be like to grow up in my Italian and Portuguese neighbours homes over the holiday with their different traditions. When I visited my Italian neighbour I would peer onto her dining room sideboard to view tray after tray of holiday goodies destined for the church bazaar or a Christmas Eve service. The trays were laden with the unfamiliar and intriguing.

Kala Christougena, Frohliche Weihnachten, Buon Natale

If I had grown up in an Italian or even Portuguese household I may have the urge for thin slices of salame al cioccolato, chocolate chouriço or in English Chocolate Salami . Chocolate Salami!  Have you gone mad More Than Burnt Toast?  Well, all craziness aside, chocolate salami is a reality and a delicious one at that!!! Chocolate salami is very popular in Italy where it is called Salame al Cioccolato. It’s also very popular in Portugal in the Algarve where it is known as Salame de Chocolate or Chocolate Chouriço. I even read somewhere that it is served in Turkey over the holidays as well. I first heard of it when I was browsing the Internet a few years ago and since then have found many different interpretations. Two years ago I made this version from Julie of Julie's Kitchen which was a huge hit with my family and friends. It was definitely a conversation piece!! This year I wanted to take it one step further and try a more traditional recipe with eggs. It is no bake, no fuss and perfect for the holidays since you can turn your leftovers into something special! My imaginary Italian Nonna would be proud!

Turn Your Life Upside Down Olive Oil Apple Cake, with Vanilla and Cinnamon

Upside Down Olive Oil Apple Cake, with Vanilla and Cinnamon

The title for this recipe is a little over dramatic for sure, but I did suffer war wounds in the making of this cake when  I was not diligent in the use of the mandolin to slice the apples thinly. Was it worth it? Yes most definitely to taste a piece of this amazingly moist cake.

Those of you who follow More Than Burnt Toast know of my obsession with creating cakes made of olive oil in the Mediterranean tradition. Butter usually takes centre stage in baking when thinking of some of my favourites like butter tarts, buttery cream frosting and shortbread cookies. But there is something that draws me back time and time again to olive oil. After my successes with olive oil cakes made with blood oranges, clementines, Meyer lemon and poppy seed , banana, pumpkin and Ottolenghi's Apple Cake I thought that my next adventure would be apple and walnut. This "not-to-sweet" apple cake made with olive oil instead of butter, is a perfect  seasonal recipe using winter apples.

Coeur a la Creme with Spiced Coronation Grape Coulis in Port

Coeur a la Creme with Spiced Coronation Grape Coulis in Port

When I go shopping for groceries I have learned over the years to shop only for a few days at a time. Despite the best of intentions most often my grand plans fall by the wayside and food is wasted. I find that if I shop for 3 days or even shop the European way and buy only what is needed for that evenings meal, there will be less waste and my trash bags will be lighter. There are a myriad of excuses but the most common are "I am too tired too cook", "I am missing a key ingredient", or "something else came up and I ran out of time."

Winemaker's Coronation Grape Cake for La Cuisine d'Helene

Winemaker's Grape Cake

As seen on Honest Cooking....Recently my good friend Helene asked me to do a guest post over at her blog La Cusine de'Helene. It is always a challenge to make a decision about what to make for another persons blog. You want your recipe to reflect not only your own personality but that of the host blog as well. With the shorter days and impending cooler weather would I make some of my favourite comfort foods? I decided to make a kind of Eastern Canada meets Western Canada cake where the Coronation grape is the star! The Coronation Grape grows in both British Columbia and Ontario where both Helene and I have lived at some point in our lives, so, it seemed the perfect way to unite our blogs and our passion for food. Move over to Helene's blog to read the full post....here.

Recipe can also be found here

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Maida Heatter's Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies

For many years my positive results for baking cakes came from a box. My first attempt at making a cake from scratch was a flop and, right then and there, I swore off baking. Gradually over time I have eased my way slowly attempting more complex desserts for special occasions and reintroducing baking into my life. I have had some great successes. The key to success is patience and a little knowledge all of which you will find in Maida Heatters's books. Baking is a precise science and cannot be approached like a bull in a china shop. Maida Heatter is the "First Lady of Desserts" and number 16 on the list of Women Game Changers.

Coeur a la Creme with Blackberries and Poppy Seed Framboise Dressing

Coeur a la Creme with Blackberries
and Poppy Seed Framboise Dressing

When I first started learning to cook in my home kitchen, one of the initial things I discovered was that the key to outstanding meals was using good quality ingredients. As time passed I realized that this meant either growing or purchasing the best local ingredients available which with today's trends has become easier and easier with a resurgence of farmers markets, specialty food shops and local producers.

Hannah Glasse and Mrs. Beeton's Syllabub...First Milk the Cow....

Syllabub from Domestic Goddess

Hannah Glass and Mrs. Beeton, the most important cookbook writers in the history of England, were the first domestic goddesses in Britain long before Delia Smith or Nigella Lawson were on our radar. Two very different woman, from very different backgrounds and circumstances, both with strong wills who saw a niche in the market and jumped on the opportunity. On one hand Hannah Glasse died in relative obscurity in bankruptcy and debtors prison, ostracized from her family, compared to the fanfare of Mrs. Beeton's career the wife of a publisher.

In the mid-18th century there was mass migration into the cities of people searching for better paying jobs which provided the perfect opportunity for these women to create careers for themselves long before this was even heard of or acceptable. The aspiring middle class flourished and it became a priority to put impressive food on the table but without any knowledge of how to cook or instruct servants. Enter Mrs. Glass and Mrs. Beeton! At the time the only cook books commercially available were written by "chefs for chefs" so the burgeoning middle class had few available resources for creating meals for their guests that would be anything other than embarrassing.

Beat the Heat with Blackberry Basil Yogurt Popsicles

Blackberry Basil Yogurt Popsicles

Up until the past few weeks summer seemed to have alluded us here in the valley. The motto "Welcome to the sunny Okanagan" that has tourists from all over the province and Alberta flocking to our beaches and sun-dappled vineyards seemed to be a thing of the past. With temperatures rising the past few weeks the balance of nature has been restored and our fruit stands and farmers markets are laden with the bountiful harvest of the season, beaches are crowded with sun worshippers and thrill seekers, and the wine is flowing in vineyard restaurants and tasting rooms. My wish is that the late start to summer just means that winter will be slow in arriving as well!

A Classic Lemon Meringue Pie from Irma S. Rombauer and The Joy of Cooking

Lemon Meringue Pie

Accordng to their website, "Seventy-five years ago, a St. Louis widow named Irma von Starkloff Rombauer took her life savings and self-published a book called The Joy of Cooking. With very little cooking experience recipes were given to her from her friends and family and she created the very first Joy of Cooking in 1931 with the small insurance payout she received after her husband committed suicide during the Great Depression. Her daughter Marion Rombauer Becker tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment. Suddenly, society wives who used to enjoy a kitchen staff no longer had the money to employ them and began cooking for themselves. The instruction "stand facing the stove" was a bit more pragmatic than we realize. In 1936, the first commercial edition was published."

Celebrate Canada Day with Roasted Strawberry Ice Cream with Chocolate Balsamic Sauce

Roasted Strawberry Ice Cream
with Chocolate Balsamic Sauce

I hope you enjoyed your Canada day celebrations. We started the celebrations early on this blog and have been revelling ever since. I hope you have enjoyed following along with my patriotic menu. Today is my final post in my "Red (and White)" challenge. It has been a good deal of fun for me to challenge myself to come up with a menu based on a theme. Each dish has represented Canada as a melting pot of cultures, tastes and sounds which is an exact replica of what the philosophy of Canada is all about. With this unique red and white menu we have visited the four corners of the world  and focused on fresh, local and Canadian ingredients.