Croffles (Croissant-Waffles)

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We all view the world through our own unique lens. My husband, for example, walks through life looking for ways to make the world a better place. From a macro perspective, by chairing a $400 million fundraising campaign to replace our city’s 100 year old hospital, right down to a micro perspective. The other day, I came into the kitchen found him on the floor, sorting and organizing the Tupperware lids so it would be easier to find a match for the containers.

I, on the other hand, walk through my day looking for ways to make life more beautiful. As my sister says, “We are cursed blessed with a strong sense of aesthetic.” We have text chats about the prettiest way to label storage baskets, and the optimal font choices for them. It matters to me that my spice drawer has identical bottles for all the spices, and that my pantry is organized with uniform glass jars, rather than the packages that the food is sold in. I think that’s why I love food photography so much. With each shoot, I get to create a beautiful scene. I feel so creatively fulfilled.

A unique way of viewing the world has led to some wonderful culinary creations. Remember the Cronut from 2013? Recently, some genius, came up with the Croffle, a croissant-waffle hybrid . Not sure who to credit with the idea, but it was clearly someone viewing the world through a lens of “Can you Waffle it?” The internet is filled with strange and wonderful things people have waffled.

I felt compelled to try my hand at the Croffle. There is an excellent French Bakery down the street from me, so I bought a bag of their frozen croissant dough. Instructions on the bag said to lay the frozen croissants on a baking sheet with a small bowl of water. Place the baking sheet in a cold oven and leave it there overnight to thaw and proof.

Check out how it all came together.

So, in answer to the cosmic question, “Can you waffle it?” , the answer is a resounding hell yes! Croissant dough in the waffle iron is awesome! I mean, what could be bad? Crispy AF on the outside and tender flaky layers within. A simple drizzle of maple syrup or dusting of icing sugar and all is right with the world, for a few minutes at least.

Millionaire’s Rice Krispie Bars

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These bars are a riff on Millionaire’s Shortbread, which got their name, presumably because they are so rich and decadent. For my version of this triple layered treat, I replaced the bottom shortbread layer with Rice Krispie treats. Now, what I’m about to reveal may blow your mind. There are no marshmallows in the Rice Krispie base. Mars Bars (called Milky Way Bars in the USA) were used as the “glue” to hold together the Rice Krispies.

We have been making Rice Krispie Squares this way in our family for years. Not sure who to give credit to for this brilliant adaptation, as I can’t remember where the recipe came from.

Sandwiched between the bittersweet chocolate layer and the chewy bottom Mars Bars Rice Krispie layer is a ribbon of creamy caramel. Pure bliss.

Check out the video to see how it all comes together.

As usual, when testing this recipe, I had to make several batches to get it just right. My neighbours, chiropractor, HVAC serviceman, and UPS delivery guy were all very grateful that I shared. May I suggest you make a batch this weekend and spread the love.

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Squash, Pear and Ginger Soup

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Recipe development is a process of trial and error, as my husband will attest to. He is required to eat all the mistakes. This soup came about because I had an abundance of pears. When pears come into season, I can’t help but buy all the varieties, and arrange them in bowls and platters on my kitchen counter, like a still-life arrangement. I don’t actually like the taste or texture of pears, I just love to look at them, because of their beautiful shape. The way the light hits and hugs their curves is mesmerizing to me.

I had a friend in junior high school, whose mom would buy a bunch of bananas every week, and arrange them in a bowl in the centre of their kitchen table. No one in the family liked bananas, but she loved the way they looked, so at the end of the week she would just throw them out and buy a new bunch. Determined to not be wasteful with my pears, I created this soup.

I thought that delicate floral flavour of pears would work well with butternut squash. The first time I made it, I simply sautéed a mirepoix (carrots, onions and celery) and added peeled diced squash and pears. I tipped in a few cups of vegetable stock and simmered until soft and then pureed it. When I tasted, I was so disappointed. It was bland and reminded me of the jarred baby food I used to buy when my kids were tiny.

For the second round, I roasted the squash and pears first. The benefit of this, aside from a more concentrated flavour from the caramelization process, was that there was no need to peel the squash. I just cut it in half, scooped out the seeds and roasted it cut side down, until tender. This version was better but still a bit bland. I was looking for a punch of flavour, something to warm me from the inside.

For round three, I ditched the carrots and celery, so that the squash and pears would be the dominant flavours. I added some freshly grated ginger and Aleppo pepper to the sautéed shallots. The ginger added a hum of spice and the Aleppo pepper added a second subtle note of heat. If you have never tried Aleppo pepper, you must. My little sister introduced me to it many years ago and I have become a convert. I almost never use red pepper flakes anymore. Aleppo has a bright fruity quality that tempers the moderate heat. I love to sprinkle it on mashed avocado on toast and top it with a fried egg.

I topped the soup with a drizzle of thinned out yogurt and sprinkled on some pumpkin seeds for crunch. In the first image of this post, I got extra fancy and added a pear chip. They are simple to make, and I have included the instructions in the recipe if fancy is how you roll. Fresh pear slices also make a pretty garnish. The soup freezes beautifully, so tuck away any leftovers in the freezer for another day.

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Halloumi and Fig Salad

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When a recipe appears in your social media feed three times in the same week, all from different sources, it’s a sign from the universe that it must be made. This halloumi and fig salad is the creation of cookbook author Yasmin Khan from her book, Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus.

If you’ve never had Halloumi cheese before you must seek it out. It’s a traditional cheese from Cyprus, an island in the Mediterranean Sea. Ususally made from a mixture of goat and sheep milk, Halloumi can be fried until brown without melting due to its higher-than-normal melting point. The resistance to melting comes from the fresh curd being heated before being shaped and placed in brine. When sliced and fried in a bit of olive oil, Halloumi is a wonderful treat. It goes all crispy on the outside and soft and slightly chewy on the inside. It makes a great squeak when you chew it, sort of like fresh cheese curds.

In this salad, the Halloumi slices are dipped in egg and then given a cornmeal crust before frying. This is one of the most popular ways to eat Halloumi in Cyprus. Typically it is served with figs and then drizzled with warm honey.

The sweetness of the figs and honey are balanced by the saltiness of the Halloumi and the bitterness of the arugula. The sweet-tart pomegranate seeds pop in your mouth, and are a beautiful contrast to the soft figs. This salad is in perfect harmony.

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Osso Buco Pasta Sauce

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Osso buco, literally translated in Italian means “bone with a hole”. The hole refers to the marrow hole at the center of the cross-cut veal shank. Traditionally, the cross-cut veal shanks are slowly braised in stock, wine, tomatoes and vegetables and then served with some polenta or perhaps risotto. I decided to take the braised meat off the bone, shred it up and mix it back with the flavourful braising liquid and vegetables and serve it over pasta. Any pasta that has little nooks and crannies to trap the delicious bits of this chunky sauce would be fine.  Warm, hearty, rich, tangy and just a little bit spicy, this dish really is a celebration of fall.

I especially love this dish because once the chopping and browning are done, the whole thing is covered and popped into the oven for 2 hours, leaving you time to do something else. (A little late to the game, but so obsessed. Those eyes!!! Anyone else watching?)

I blogged about this recipe before, in 2011, but it’s still a favourite of mine. I make a big pot of it every fall and have enough sauce leftover to freeze for those dark winter days when you just don’t feel like cooking.

Because there’s nothing I like better than a good makeover, here’s the image I shot in 2011. Same delicious recipe, but new and improved photography skills!

Veal shanks are dusted with flour and sautéed in oil, over high heat, until golden brown.

Carrots, onions, celery, red pepper, thyme and a hefty pinch of red pepper flakes are the supporting cast in this recipe. They don’t disappoint.

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Fried Green Tomato Salad with Basil Vinaigrette

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When life hands you green tomatoes, it’s time to get frying. Fried green tomatoes were not a part of my childhood. I grew up on KD (Kraft Mac and Cheese), Swanson’s TV dinners and Jello molds. We were a modern family!

I was recently gifted a big basket of green tomatoes and decided to make a fried green tomato salad. Never having made them before, I did a quick google search and discovered many different methods. Some swear by deep frying, other recommend a shallow fry. Some use cornmeal for breading, others extol the virtues of rice flour. I turned to Erin at Dish Catering for a lesson. Her team made them for our daughter’s wedding weekend and they were so delicious.

The secret to that outer crispy shell is Panko breadcrumbs mixed with finely chopped parsley and grated Parmesan. Set up a breading station. Dip first in flour, then beaten eggs and finally the Panko breadcrumbs.

Make sure to slice the green tomatoes quite thick, about a 1/2 inch. Lay slices on a baking sheet lined with paper towels. Salt the tomatoes and leave them sit for about 15 minutes before breading.

A neutral vegetable oil, such as sunflower or safflower is good for frying. Heat oil to about 350°F. (Bust out your instant read thermometer). If your oil is too cold the tomatoes will be soggy. Too hot and the coating will burn before the inside gets creamy and soft. Don’t crowd the pan and be patient. Don’t flip until they are deeply golden brown. Drain on a paper towel, lightly salt and transfer to a wire rack to cool. They will stay crispy for at least an hour or two after frying.

If you can still find some ripe yellow and red tomatoes, it looks so beautiful to mix them into the salad. A bit of soft fresh cheese, like fior de latte or buffalo mozzarella is the perfect creamy contrast to the crispy fried tomatoes. I made a basil vinaigrette for drizzling over the salad.

A perfect way to say goodbye to summer.

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Rosh Hashanah Twisted Apple and Honey Challah

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The last time I made this challah was Rosh Hashanah 2019. We had 35 guests around the table celebrating the New Year. We won’t discuss 2020, except to note that there were only 3 of us at the table. But this year, most of our clan are double vaxxed, so we will be 16 strong around the table at the cottage in 10 days. It’s time to celebrate again.

It’s traditional to dip apples in honey, to symbolize our desire for a sweet year ahead. In my desire to be efficient and practical, I thought it would be a brilliant idea to bake my honey and apples right into the challah.

My starting point was my favourite challah dough, (Margo’s Challah) made with honey instead of sugar. On Rosh Hashanah, challah is round, a circle without an end, to symbolize our wish for a year in which life and blessings continue without end. I was inspired by cloudykitchen’s Mixed Nut and Dulce de Leche Brioche Knot. Her clever twisting method was perfect for Rosh Hashanah.

Adding apples to challah dough is tricky. Raw apples would leach too much moisture into the dough and make the challah soggy. Sautéing them first, solved that problem. To further boost the apple flavour, I spread some apple butter onto the dough.

See how it all comes together.

Wishing you all a happy, healthy and sweet new year.

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Ombre Apple-Honey Galette

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If you were at the Smiths Falls YIG (Your Independent Grocer) last week, and saw a masked woman pawing through every apple bin, looking for perfect specimens in every colour of the rainbow, that was me. I apologize for getting my germs over every apple!

I realize that August is a bit early to start posting about fall apples, but Rosh Hashanah is in two weeks and we’ve got to get our ass in gear. I’m not a fan of traditional honey cake. I find it too cloyingly sweet. I wanted to find a way of incorporating both apples and honey into a dessert.

Apples and honey go together on Rosh Hashanah (the Jewish New Year), like cookies and milk, every other day of the year! We dip apples in honey to symbolizes our wishes for a sweet year for family, friends and all the Jewish people. While this explanation makes sense, I have often wondered why specifically apples and honey?  Why not figs dipped into date syrup?

In researching this question, the interpretation I discovered on the website torah.org, resonated quite strongly with me.Their insight regarding the apple part of the equation, is explained this way:
“On most fruit trees the leaves appear before the fruit, thus providing a protective cover for the young fruit. The apple, however, makes a preemptive move by appearing before the leaves. The Jewish people are compared to an apple because we are willing to live out our Jewish lives even if this seems to leave us unprotected. “

The choice of honey was brilliantly explained with this insight:
“A bee can inflict pain by its sting, yet it also produces delicious honey.  Life has this same duality of potential. We pray that our choices will result in a sweet year.”

And so apples and honey it is again, this year on my holiday table.

You’ll need 5 different varieties of apples if you want to make the Rainbow/Ombre effect I produced here. You’ll need two of each kind of apple. Look for dark red apples, pink apples, red-orange apples, yellow apples and green apples. A very sharp paring knife and about 20 minutes of concentration and you will be ready to assemble.

I used my favourite galette dough as the base. Impossibly flaky and delicious it is a versatile dough. I mixed some ground almonds, honey, egg and flour to make a honey paste (frangipane) as the base for the apples. The dough is folded up around the apples in a very casual way. Nothing precious here. Sprinkle it all with some cinnamon sugar and then into a hot oven.

The colours do fade a bit when baked, but the taste is so delicious. I brushed it with a honey glaze when it was still warm, for extra shine.

A scoop of vanilla ice cream would be very welcome.

Or just plain with a cup of coffee or tea.

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Turtle Ice cream

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The inspiration for this ice cream came from Turtles Chocolates. Creamy caramel and crunchy pecans coated in rich chocolate. Mmmmmm, I love turtles. When I told my husband I was creating Turtle Ice cream, he had no idea what I was talking about. Clearly, his mother did not have a candy drawer in the living room where she “hid” the chocolates that were meant for company.

Of course that drawer was a magnet for my sisters and I. We’d try to quietly sneak chocolates, but the drawer had a brass knocker handle that would clunk every time we opened and closed the drawer. The variety box of chocolates would be filled with half-eaten cherry and cream filled chocolates. All the nut and caramel ones were gone. My mother would be so embarrassed and angry at us when she went to serve the chocolates to company. Ah, sweet childhood memories!

Turtles were the most coveted box in the drawer and it was always filled with empty candy cups. For my version of Turtle Ice Cream, I started with a base of salted caramel ice cream from Rose Levy Beranbaum’s book, “Rose’s Ice Cream Bliss.” You will need an ice cream machine to make this recipe.

The blogosphere is awash with quick, no-churn ice cream recipes. Essentially, no churn ice cream does not contain eggs, and relies on sweetened condensed milk to thicken the ice cream. The big draw to most of these recipes is that they do not require an ice cream machine. You just mix the ingredients and freeze. Sound perfect until you taste the ice cream. No matter what flavour you add, I find that the sweetened condensed milk overpowers everything. Plus, it has a strange texture. I don’t understand the appeal.

Rose’s recipe is extremely detailed and fool proof. She walks you through all the steps and explains why things work. I’m a big fan. Her first book “The Cake Bible” is the most dog eared book on my shelf. Published in 1988, it has stood the test of time.

I dipped the top of the sugar cones with melted chocolate and rolled it in toasted pecans, because we’re fancy here at saltandserenity. Plus, it makes a pretty picture. It’s all in the details.

To the base of salted caramel ice cream, I added buttered toasted pecans and chunks of caramel candy. You can make your own caramel candy, or just buy the Kraft caramels and cut them into quarters. For the chocolate, I envisioned ribbons of hot fudge sauce rippling through the ice cream. I made a simple hot fudge sauce and layered it through the ice cream before freezing. Then I drizzled on some extra after scooping.

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Wild Blueberry Streusel Coffee Cake

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I last blogged about this cake 10 years ago and while the recipe has stood the test of time, my photography has not. Here are a few images from then. Don’t you just love a good makeover?

Chances are, unless you live in the northeastern area of North America, it is unlikely you have ever experienced the wonder of a fresh from the bush wild blueberry. They differ wildly (pun intended!) from their sibling, the cultivated blueberry. They are smaller, sweeter and more flavourful. The majority of them are frozen and used by commercial bakers all over North America. But, if you are lucky to live in The Maritime provinces, Ontario, Quebec or Maine, you will understand why I squeal with joy when they finally arrive in late July each summer.

In our increasingly global economy, where you can get anything at any time of year, fresh wild blueberries remain one of the few holdouts! They are only available late July-September. And for that I am grateful. There is something to be said for delayed gratification. Sure, you can get cultivated blueberries all year long, from other parts of the world, but nothing compares to the sweetness and burst of blueberry flavour that explodes in your mouth when you eat the wild ones.

I have only ever met one person who does not prefer the wild ones over the cultivated…my mom! She says the wild ones are too small. But I still love her anyways!

This cake is moist and dense thanks to the addition of sour cream. It is studded with tons of little blueberries and the topping is a crunchy concoction made from pecans, oats, butter, brown sugar, flour and maple syrup. And the crunch from the topping is still just as crunchy on day 2, should there be any leftovers.

There are those who believe that it is a crime to bake with wild blueberries. They are purists and feel that the wild ones should be saved for eating raw and that coercing them into a baked good is heresy. They postulate that only cultivated blueberries should be used for baking. To that group of extremists I say, “Try the grey stuff, it’s delicious!” If you have ever created a muffin or cake with cultivated blueberries, you know of the baking fiasco I refer to. They burst during baking  turning the whole cake a disgusting shade of greyish blue. Wild blueberries are well behaved. They hold their shape perfectly during baking and do not explode.

While each summer I certainly I eat more than my body weight in raw wild blueberries, mixed with Greek yogurt and Double Coconut Granola, I defend the right to use them in baked goods  as well.

You could also bake these in muffin tins as mini streusel coffee cakes. Just don’t let wild blueberry season pass without making these. If you can’t find fresh wild blueberries, frozen will be fine. No need to defrost. Loblaws (Canada) and Trader Joe’s (USA) both carry frozen wild blueberries.

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