Bakers Journal Recipe Book 2021 by annexbusinessmedia

RUSTIC AND ELEGANT

ORGANIC FLOURS.

Twant foods crafted from understand and trust. Simply Mills® organic flour is just that. It’s nothing less, than family-farmed flour at our community mill as it a century.* all-purpose bread, pastry, strong wheat options, there’s a Simply every need.

hese days, people want foods crafted from ingredients they can understand and trust. Simply Milled by Ardent Mills® flour is just that. It’s nothing more, and nothing less, than family-farmed organic wheat, ground into flour at our community mill as it has been for close to a century.*

With organic all-purpose bread, pastry, strong bakers, and whole wheat options, there’s a Simply Milled® flour for every need.

*White flour is

For

organic flour, with excellent baking performance in all types of baking.

Organic All-Purpose Flour with a Simple Difference

SEA SALT DARK CHOCOLATE CHUNK

Simply Milled® All-Purpose Flour is made from a blend of highquality organic wheat grown on family farms on the prairies. It’s simple, organic flour with excellent baking performance in all types of baking.

PREP TIME: 20 minutes

TOTAL TIME: 30 minutes

SEA SALT DARK CHOCOLATE CHUNK COOKIES

YIELD : 450 cookies scaled

INGREDIENTS:

PREP TIME: 20 Minutes

TOTAL TIME: 30 minutes

YIELD: 450 cookies, scaled at 42g each

INGREDIENTS:

5 kg Simply Milled

All-Purpose

3.75 kg Unsalted

10 kg Simply Milled® Organic All-Purpose Flour

3.75 kg Unsalted butter

2.75 kg Packed brown sugar

2.5 kg Granulated sugar

1.7 kg Liquid eggs

70 g Vanilla

70 g Baking powder

30 g Baking soda

100 g Flaked Sea salt

3 kg 70% Dark chocolate, chopped

DIRECTIONS:

2.75 kg Packed brown

2.5 kg Granulated

1.7 kg Liquid eggs

70 g Vanilla

70 g

Baking powder

30 g Baking soda

100 g Flaked sea

3 kg 70% Dark

DIRECTIONS:

1. Pre-heat oven to 175° C (350 ° F). Using a 4-speed upright mixer, combine butter, granulated sugar and brown sugar; mix in liquid eggs until will blended. Mix in vanilla.

2. In a separate bowl, blend together flour, baking powder, baking soda, and 50g sea salt. Mix into butter mixture. Stir in dark chocolate.

1. Preheat oven to 175°C upright mixer, mix together sugar and brown sugar; blended. Mix in vanilla.

3. Scoop cookie dough using a #30 scoop and place on baking sheets. Sprinkle lightly with remaining sea salt.

2. In a separate bowl, powder, baking soda mixture. Stir in dark

4. Bake, in batches, for 9 to 10 minutes or until golden brown. Let cool for 5 minutes on baking sheet. Transfer to racks; let cool completely.

BAKER’S TIP:

Use organic ingredients where available and as desired.

3. Scoop cookie dough baking sheets. Sprinkle Bake, in batches, for brown. Let cool for Transfer to racks; let

COOK’S TIPS:

• Use organic ingredients

BLUEBERRY MUFFINS

A HEALTHY, DELICIOUS, PLANT-BASED RECIPE

Recipe courtesy of François Murphy

Ingredients % Measure

All-purpose flour 20.25 ounces

Baking powder 0.9 ounces

Salt 0.6 ounces

Blueberries, frozen 3 cups

Sugar 12 ounces

Non-dairy milk, preferably soymilk 2 ¼ cups

Coconut oil 6 ounces

Vanilla extract 1/2 tablespoon

Preparation

1. Preheat oven to 350 degrees Fahrenheit.

2. Blend 16.25 ounces. flour, baking powder, and salt. Set aside until step 5.

3. Toss blueberries with the remaining 4 ounces flour. Set aside until step 4.

4. Combine sugar, non-dairy milk, melted coconut oil, and vanilla. Stir well.

5. Add blueberries to the sugar mixture and mix, being careful not to crush the berries.

6. Add blueberry mixture to the flour mixture.

7. Stir together until the dry ingredients become wet. Do not overmix.

8. Spray muffin tins with pan spray. Fill each cup ¾ of the way with muffin batter.

9. Bake for 15-20 minutes or until an inserted toothpick comes out dry.

Photo: mphillips007 / Getty Images

AMBER GRAIN BRIOCHE PULL-APART LOAF

Submit by: Sergio Arruda, Puratos Technical Advisor, Bakery

Working Method

Ingredients

Strong Baker’s Flour 100 4000 g

Puratos Easy Brioche 25 1050 g

Puratos Softgrain

Amber Grain 20 800 g Water 40 1600 g Yeast 5 200 g Butter (Unsalted) 12 480 g

Mixing

5 min slow, 5 min. fast or until fully developed.

Dough temperature 24-26°C

Bulk fermentation 20 minutes

Scale & Make up 510 grams

Make up

Divide dough into 85gram units and place 6 pieces into pan

Final fermentation 60-70 minutes

Topping Sunset Glaze and Sliced Almonds

Baking time & temperature 23-25 minutes at 190°C

KHAOS BAKERY’S SIGNATURE SOURDOUGH

Recipe courtesy of Kymm Moore, chef of Khaos Artisan Kitchen and one of Bakers Journal’s experts for Innovation Day.

Red Fife Sourdough

Pre-ferment #1

230g Red Fife flour

230g water

Combine and set aside for 24 hours

Pre-ferment #2

65g flour

65g water

65g sourdough starter

Combine and set aside for 6 hours

Final mix

750g flour

25g salt

400g warm water

Combine the pre-ferments with the water by hand till loosely mixed.

Add the flour and salt. Continue mixing by hand until no dry spots remain.

Cover and rest 30 minutes.

Fold dough under itself 4 times, once on each side.

Rest for 30 minutes. Repeat 2 more times with a final 30 minute rest.

Divide dough, round and bench for 5 minutes.

Shape dough, place in a banneton and then in the fridge to cold proof 24 hrs.

Remove from fridge and allow to finish rising till almost double in bulk.

Turn out into a Dutch oven, score and bake at 400°F for approximately 35 minutes.

Photo: Viktor / Adobe Stock

CHOCOLATE CARAMEL PRETZEL BREAD PUDDING:

recipe courtesy of Companion Baking

Chocolate

caramel pretzel bread pudding

Preheat the oven to 325°F. Butter 9x13 baking pan.

In a medium saucepan, bring the milk and cream to a simmer over moderately high heat.

In a large bowl, whisk the whole eggs and yolks with the sugar, vanilla and salt. Slowly whisk the hot milk mixture into the egg mixture, then whisk in the chocolate pieces and stir until mostly melted.

Salted caramel

1 cup sugar

1/4 cup water

3/4 cup heavy cream

3 1/2 tablespoons unsalted butter

1 teaspoon sea salt

2 cups whole milk

2 cups heavy cream 3 whole eggs

3 egg yolks

1/2 cup light brown sugar

1/4 cup bourbon

1 teaspoon salt

12 ounces bittersweet chocolate, chopped

24 ounces Companion Pretzel Sticks, preferably stale, cubed 6 tablespoons salted caramel

Spread the pretzel cubes in the prepared baking dish and pour the chocolate custard over the top. Press the pretzel into the custard until evenly soaked, then let stand for 20 minutes.

Drizzle the caramel over the bread pudding. Set the baking dish in a roasting pan and fill the pan halfway with hot water. Bake the bread pudding for 50 minutes, until a knife inserted into the center comes out clean. Remove the dish from the water bath and let stand for 20 minutes

Drizzle with more caramel before serving, if desired.

In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.

Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter and salt. Transfer the caramel to a dish and cool.

BAKED BROWN RAISIN BREAD

Recipe courtesy of Knead to Know and California Raisins

Yields

Flour, All- purpose

Sugar

Baking soda

Salt

Wheat germ

Graham crackers, fine crumbs

California raisins

Eggs

Buttermilk

Molasses, light

Raisin Juice Concentrate

Vegetable oil

5 tins @ 575 g

380 g

130 g

20 g

10 g

230 g

220 g

330 g

200 g

740 g

300 g

210 g

110 g

Method:

In large bowl, combine flour, sugar, soda and salt. Stir well to blend. Add wheat germ, graham cracker crumbs and raisins. Mix thoroughly. In another bowl, combine eggs, buttermilk, molasses and oil. Beat well. Add liquid ingredients to blended dry ingredients. Stir until all ingredients are moistened. Pour batter into two well-buttered and lightly floured cans or small stainless-steel bowls (do not cover). Bake at 177 °C for 55 to 60 minutes, until internal temperature of the bread is 100 °C. Cool 5 to 10 minutes in cans. Loosen bread with spatula to remove. Cool on wire rack.

NATURE’S RICHEST FRUIT

Better-for-you baking has never tasted so good

California prunes are more than inclusions. They can reduce sugar and fat and boost flavor. They also make excellent moisture binders in vegan cookies and cakes.

Try our puree, bits, powder, and concentrates and discover Nature’s Richest Fruit from California. www.sunsweetingredients.com

Please contact us at 770.949.2402 sales@sunsweetingredients.com sunsweetingredients.com

SOURDOUGH KULICH

Recipe courtesy of the Raisin Administrative Committee

Bread

Yield

Milk

loaves

g Eggs (room temperature)

Sourdough starter (100 % hydration , mature)

Instant yeast

Vanilla extract

Bread flour

Sugar, granulated

Butter, unsalted (room temperature)

Golden California Raisins

Pecans (chopped and roasted)

Method

Bread

Completely cover the raisins with water at 26 °C and then, drain. Allow the raisins to absorb the surface water for at least 4 hours or overnight.

In a small saucepan, scald milk by bringing it to 82 °C. Let cool to room temperature.

*A 100% hydration sourdough starter is kept and fed with a 1:1 ratio of flour to water by weight.

Naturally-colored sprinkles (optional)

needed Total

In a large bowl, whisk together milk, eggs, sourdough starter, vanilla extract and yeast. Add flour and mix until dough is cohesive and shaggy, but not smooth. Cover bowl with a lint-free towel and let rest at room temperature for 45 minutes.

Place dough on an unfloured counter and flatten slightly. Add salt and sugar to the top and fold the dough in half. Add butter to the top and fold in half again. Begin smearing the dough down and outward on the counter using the heel of your hand until flat. Use a bench scraper to scrape everything back into a mound and repeat for 1-2 minutes, or until the ingredients are blended. The dough will still

feel slightly grainy. Knead the dough using the “French fold” method. Pick the dough up by the sides, slap the front of it back down onto the counter, fold the back half of the dough (closest to you) over the top edge of the dough, give the dough a quarter turn, and repeat. Do not flour your work surface at any point. As the dough develops, it will become less sticky and more cohesive. Occasionally, use a bench scraper to scrape everything back to the center. Continue kneading for 15 minutes, until the dough holds together and is elastic.

Add rehydrated fruits, pecans and zest. Continue folding for another five to ten minutes until fully kneaded. Use the windowpane test

to check if the dough is fully kneaded. Pinch off a small amount of dough and stretch it until it’s so thin that it’s almost transparent. If it doesn’t rip, the dough is ready.

Shape dough into a ball and place in a large bowl. Cover with plastic wrap and let rise at room temperature for one hour, then let rest in the refrigerator overnight or up to 12 hours.

Remove the dough from the refrigerator and scrape onto an unfloured counter. Lightly flatten dough, begin pulling one edge of the dough up and towards the middle, pressing the dough lightly into the center. Rotate dough slightly and pull another edge of the dough up and towards the middle, pressing together lightly. Repeat steps until all edges have been folded over. Some of the edges will overlap. Flip the dough over and shape into a tight ball by cupping your hands around the outside of the dough and pulling the ball toward you. Rotate dough and repeat. It will slightly stick and drag on your counter as it builds tension.

warm indoor area, or inside an oven set to the bread proof option. Dough will more than double in volume. Check if the dough is ready by lightly pressing into the dough. If the dent doesn’t fill in immediately, it’s ready to bake. If the dent bounces back, proof dough another 15 minutes and test again.

Preheat oven to 190 °C. Score the top of the bread from left to right and then top to bottom. Bake for about 60 minutes or until a thermometer inserted into the center of the bread reads 85 °F. If bread is browning too quickly, loosely cover top with a piece of aluminum foil. Unmold bread from pan and place on a wire rack to cool completely. If using a metal pan, leave bread in pan for 10 minutes before unmolding and cooling.

Icing

In a large bowl, whisk together powdered sugar, milk, vanilla paste and salt. Mixture should be thick but pourable. Adjust consistency by adding more powdered sugar or milk to achieve the right thickness.

Assembly: Once the bread is cooled, pour icing on top of the bread starting in the center and working toward the edge. Stop just shy of the edge and allow the frosting to drip down the sides of the bread. Cover with sprinkles immediately, if desired. Bread can also be wrapped tightly in plastic wrap for one day before icing and serving.

LA TARTE GARIBALDI

La Tarte Garibaldi is a twist on the classic biscuit. The tart is a multi-layered flavour explosion, with a vanilla shortbread tart base followed by a dark raisin compote, a rum mousse, a vanilla and golden raisin ganache montée, and a few freeze-dried raisins for added texture. This recipe was the Raisin Pastry category winner for the Great California Raisin Baking Contest.

Credit: Chef Aishwarya Subash

Ingredients

(Time: 3 hours, Yield: 4 tarts)

Shortbread Tart Shell

83g Butter

17g Almond Powder

54g Icing Sugar

34g Eggs

1g Salt

143g All Purpose Flour

1. Cream butter, icing sugar, salt and almond powder together

2. Add in the eggs slowly

3. Add flour, mix until just combined

4. Refrigerate for 30 minutes

5. Roll out into 2mm thickness, cut out the tarts and line the moulds, leave in freezer for 15 minutes before baking

6. Bake for 20-25 minutes at 200C until golden brown

Dark Raisin Compote

100g California Raisins

200g Water

1. Cook raisins with water until full rehydrated

2. Hand blend raisin mixture until it becomes a compote

Golden Raisin Compote

100g Golden California Raisins

200g Water

1. Cook raisins with water until full rehydrated

2. Hand blend raisin mixture until it becomes a compote

Freeze-Dried Raisins

10g California Raisins

1. Freeze dry raisins using a machine for 1 ½ hours or leave them in a blast freezer for up to an hour (Can substitute with rumsoaked raisins)

Whipped Ganache Topping

86g White Chocolate

25g Gelatin Mass

390g Heavy Cream 35%

1. Heat 1/3 of the cream over medium heat

2. Once boiled, pour over chocolate and gelatin in a bowl

3. Hand blend to ensure it is fully mixed

4. Add the remaining cream, ensure it is cold

5. Let it rest in the fridge for a minimum of 2 hours

6. Whip the ganache and fold in the golden raisin compote

Rum Mousse

113g Milk

33g Brown Sugar

25g Egg Yolks

13g Cornstarch

3g Gelatin

13g Rum

200g Heavy Cream 35%

1. In a bowl, whisk together sugar, egg yolks and cornstarch, and beat until it is pale

2. Heat milk and once heated, temper it into the egg mixture

3. Once tempered, bring the mixture back to the heat and cook for 2 minutes

4. Once cooked and it starts to bubble remove it off the heat

5. Combine the gelatin and mix thoroughly

6. Add the rum and let it cook again until mixed

7. Whip cream to medium peaks and let set in fridge

8. Once pastry cream is cool, fold in the whipped cream in three additions

9. Ready to use

Final Assembly

1. Add the dark raisin compote to the tart shell

2. Pipe in the mousse and level it off

3. Leave it in the fridge to set for 15 minutes

4. Pipe your ganache on top

5. Grate some of the freeze dry raisins over top (or garnish with rum soaked raisins) and serve

SPECIALTY BREAD using

WELLNESS BREAD AKTIV D1

Mixing time: 5 minutes slow + 4 minutes fast (spiral mixer)

Dough temperature: 26° C (79° F)

Bulk fermentation time: 20 minutes

Scaling weight: 0.540 kg (1 lb 3 oz)

Intermediate proof: 10 minutes

Processing: Long-shaped

Final proof: Approx. 60 minutes

Baking temperature: 230° C (445° F), dropping to 200° C (390° F), giving steam

Baking time: Approx. 35 minutes

Instructions for use:

After the bulk fermentation time, scale the dough and mold round. Subsequently, process as desired, dip into the topping and allow to proof. Score before loading and bake giving steam.

Topping: WELLNESS BREAD AKTIV D

1 More information on the final product can be found on page 2.

Please note:

The nutritional values as well as the health claims have always to be shown on the recipe and the advertising materials.

1Nutrition Facts

Per 2 slices (75 g)

The Nutritional Fact Table is based upon the preparation standard recipe from IREKS

1Possible health claims on the final baked goods using

Vitamin D is a factor in the formation and maintenance

Vitamin D helps build strong bones and teeth

Vitamin D improves calcium absorption

Vitamin D enhances calcium and phosphorus absorption

Vitamin D builds and maintains strong bones and

Vitamin D improves calcium and phosphorus absorption 0 %

The Nutritional Fact Table is based upon the preparation of the WELLNESS BREAD AKTIV D according to the standard recipe from IREKS.

CHOCOLATE CHAI TEA & RAISIN-BOURBON CHALLAH

A Chai tea scented, raisin studded egg bread with a dark chocolate and raisin-bourbon marmalade swirl. This recipe won the Raisin Bread division of the Great California Raisin Baking Contest.

Photo credit California Raisins

Directions Ingredients

Time: 3 hours (including proofing time)

Yield: 1 loaf

Dimension: 8” x 4” round)

Bread

480g All Purpose Flour

225g Unsalted Butter

5g Salt

18g Dry Yeast

115g Honey

100g Plain Yogurt

2 Eggs

1 Bag Chai Tea

150g California Raisins

125g Dark Chocolate Callets*

60ml Milk

Raisin-Bourbon Filling

200g Thin Cut Seville Oranges (Hartley’s) If Seville oranges are not available, use a jar of bitter marmalade, and omit 400g sugar.

150g California Raisins

400g Sugar

500ml Water

100ml Bourbon or Rye Whiskey

Chocolate Filling

90g Sugar

110g Cocoa Powder

125ml Milk

Glaze

- White Chocolate Ganache

500g White Chocolate

Callets*

125ml 35% Cream

*If callets are not available, substitute a coarsely chopped chocolate bar at the same weight

Bread

1. Heat butter until melted, add milk and stir until combined.

2. Add contents of tea bag.

3. Whisk in yeast and honey then beat in eggs and yogurt.

4. Combine flour and salt, add yeast mixture and stir until a soft dough forms.

5. Add raisins and chocolate callets.

6. Knead until smooth. Cover and let proof for 30 minutes.

7. Punch dough down then let relax 10 minutes.

8. Divide into 2 portions then roll each half into a 9” x 11” rectangle.

9. Spread raisin-bourbon filling over one rectangle then repeat with chocolate filling.

10. Roll each piece of dough into a cylinder 1” in diameter. Cut each roll in half vertically.

11. Grease one 8” cake tin.

12. Cut one of the raisin-filled and one of the chocolate-filled rolls horizontally in half.

13. Twist each half into a spiral. Braid the twisted rolls together. Twist the braid into a circle then place in prepared pan. Repeat with remaining dough. Let proof for 30 minutes.

14. Bake at 325F for approximately 30 minutes.

15. When cool, drizzle with warm white chocolate ganache.

Raisin-Bourbon

Filling

1. Over medium heat, bring oranges, sugar, raisins and water to a simmer.

2. Simmer for 30 minutes stirring occasionally.

3. Add bourbon then let cool.

Chocolate Filling

1. Combine sugar, cocoa and milk in a small bowl until smooth.

Glaze

- White Chocolate Ganache

1. Heat 35% cream until scalding.

2. Pour over white chocolate.

3. Let rest 5 minutes then whisk until smooth.

MARBLED TAHINI FUDGE BARS

Ingredients

1 cup tahini (sesame paste)

1⁄3 cup raw coconut oil, room temperature

1⁄4 cup pure maple syrup 1⁄2 teaspoon sea salt

Recipe courtesy of Chef Mareya Ibrahim, author of “Eat Like you Give a Fork: Real Dish on Eating to Thrive”

1 teaspoon pure vanilla extract

1⁄4 cup unsweetened cocoa powder

Directions

1. in a medium bowl, whisk together the tahini and coconut oil until smooth. Add the maple syrup, salt, and vanilla and stir until creamy. Divide the mixture evenly between two small bowls. Whisk the cocoa powder into one bowl.

2. Pour the batter without cocoa powder into an 8-inch baking dish. Dollop the cocoa powder portion on top and use a toothpick or the back of a spoon to swirl the two together and create marble effect (do not stir until combined—the swirls should be distinct). Refrigerate in a sealed container for at least 2 hours or up to overnight to harden.

3. Cut the fudge into twelve 2-inch blocks and store in an air- tight container in the freezer to keep their firm texture

WHOLE WHEAT CHILI CHOCOLATE COOKIES

In 2007, Brad Campeau bought an old tool truck, completely refitted the interior and turned it into B. Goods Bakery, a bakery on wheels that he takes to festivals in the Ottawa area or sets up on a downtown street. The bakery is known for its cookies — these ones are dairy- and egg-free and were featured in our May 2008 issue.

Ingredients:

Organic whole wheat flour 450 g

Organic cane sugar 500 g

Non-hydrogenated margarine 227 g

Vanilla extract 13.75 g

Baking soda 6 g

Cocoa 50 g

Sea salt 1.5 g

Organic ground pepper pinch

Ogranic ground paprika .625 g

Organic chili powder 1.125 g

Filtered water 27.5 g

Method

1. Combine margarine, sugar, cocoa, baking soda, salt, water, vanilla, and all spices and let sit until some of the water has dissolved the cane sugar. Once slightly dissolved, cream ingredients well.

2. Form batter into rounded and flattened balls roughly 50 to 55 g each. Once formed, dip half of one side of the cookie into cane sugar. Space them about two inches apart.

3. Bake for 14-16 minutes at 310 F. Once cool enough to touch, remove from baking pan to cool.

Photo: Elena Moiseeva / Adobe Stock

VEGAN CHOCOLATE CHIP COOKIES

Recipe courtesy of Sunsweet Ingredients

These chocolate chip cookie tastes rich enough that omnivores won’t notice the difference. The key to the addictive, chewytexture is a small amount of Dried Plum Puree, which helps bind moisture in the cookie and add sweetness with less sugar andfat as other chocolate chip cookie recipes. Before baking, refrigerate at least 4 hours or up to a few days.

Ingredients

Yield: 20 (29g) cookies

240 g / 1 3/4 cup all-purpose flour

4 g / 1 teaspoon salt

2 g 1/2 teaspoon baking powder

2 g / 1/2 teaspoon baking soda

30 g / 2 tablespoons Dried Plum Puree

60 g / 1/4 cup vegetable oil

5 g / 1 teaspoon vanilla extract

100 g / 1/2 cup cane sugar

48 g / 1/4 cup brown sugar

60 ml / 1/4 cup water

90 g / 1/2 cup vegan chocolate chips

Instructions

In a bowl, whisk together the flour, salt, baking powder, and baking soda.

In a separate bowl, whisk together the puree, oil, vanilla,and sugars until smooth. Stir in the water and mix until incorporated.

Add the flour mixture and chocolate chips all at once and mix on gently just until combined. Do not overmix. Cover the dough and refrigerate for at least 4 hours or overnight.

Preheat the oven to 350°F [180°C]. Line two sheet pans with parchment paper.

Portion the dough into 20 (29 g) mounds. Evenly space the mounds on the prepared pans. Bake each pan for 8 minutes. Rotate the pan and bake until the edges begin to caramelize and the tops set, approximately 4 more minutes. Let the cookies cool completely on the pan.

GRANA PADANO CHEESE AND NUTMEG CHEESE PUFFS

Recipe by Chef Francesco Mazzei

Ingredients

400g Milk

200g Unsalted butter

9g Salt

200g Flour

120g Grated Grana Padano, aged for 20 Months

350g Eggs (about 6 medium size)

Black pepper

2g Nutmeg

Sunflower Oil (Refer to instruction manual of your deep fryer to determine amount needed)

Preparation

Add the milk, butter, and salt into a pan. Bring to boil until the butter is dissolved. Add flour and stir using a wooden spoon on a low heat until mixture doesn’t stick on the bottom of the pan. Add the Grana Padano and stir for one more minute. Remove from heat. Put the mixture into a mixing bowl and add the eggs (one by one) until the mixture is nice and smooth. Add black pepper and nutmeg to taste. Let the mixture cool and form the dough into small round parcels. Fry the parcels in hot sunflower oil (160/165°C) until they become golden in color. Dust with Grana Padano Cheese and serve.

CABERNET FRANC ICE WINE MOUSSE WITH ROASTED ONTARIO PEACHES

Source: This recipe is courtesy of professor Anthony D. Borgo, CCC, CBS, Coordinator, Culinary Programs at Georgian College. www.georgian.on.ca

Ingredients

Ice Wine Mousse

80 ml Cabernet Franc Ice Wine

1/4 vanilla pod scraped

5 g lemon juice

10 g castor sugar

40 g egg yolks

170 ml 35% cream

50 g meringue (25g egg whites, 25g sugar)

1 leaf gelatin

Method

Ice Wine Mousse: Warm the ice wine, vanilla and lemon juice, meanwhile whisk the sugar and egg yolks together and mix with hot liquid.

Dissolve the soaked gelatin in the warm mixture and pass through a fine sieve and leave the mixture to cool.

Semi-whip the cream and fold into the ice wine mix and then gently add the meringue, pipe into plastic lined metal rings or ramekins.

Finally pipe the cold chocolate filling into the middle and place into the freezer.

Chocolate filling (for the centre of the mousse): Boil the water, sugar and glucose together. Add the cocoa powder and re-boil the mixture. Add the chocolate buttons and stir until melted –fold in the cream and chill until required.

Roasted Ontario Peaches: Cut the peaches in half and remove the stone. Place onto a baking tray and sprinkle the dark brown sugar, butter and crushed amaretti biscuits on top of the peaches. Bake in the oven at 180 C (350 F) until soft and the topping has caramelized. Arrange next to the ice wine mousse with some of the peach cooking liqueur.

Photo: Alp Aksoy / Adobe Stock

HEMP, OAT & APPLE COOKIE MIX

Recipe courtesy of Blue Sky Ventures

Ingredients:

Oat Flour, Hulled Hemp Seed, Quick Oats, Cane Sugar, Dehydrated Apples, Cinnamon, Sodium Bicarbonate, Baking Powder

Packaging:

20 Kg Bag, poly Kraft bag with liner, 400-gram Sachets

Storage:

Keep stored in a dry place (<20°C) away from heat or sunlight. Humidity between 30-50%

Shelf Life:

1 year unopened

Allergens:

Produced in a facility that uses wheat

Directions for Use:

Combine packet (400 g) dry mix with 1 egg, 1 Tbsp(15ml) Low Fat Milk (15 ml), 2 Tsp(10 ml) Vanilla Extract (optional) and ½ cup(125 mL)

Melted butter (salted) and mix well

Scoop cookie dough onto parchment lined baking sheet and pre-heat oven to 350. Place baking sheet in oven for 10-18 minutes. Take out and let stand for 5 minutes.

Recipe for Mix:

Hemp Seed

Flour

Quick Oats, flaked

cup Dried Apple Flakes 2 TBSP

Baking Powder 1 Tsp Baking Soda 1/2 Tsp

Granulated Sugar 1/2 Cup Cinnamon 1/2 tsp

Instructions

Add Oat Flour, Hemp Seed, leavening agents and sugar into mixer, and mix for 3 minutes. Add cinnamon and oat flakes and mix for 3 minutes. Add Apple flakes and mix for 2 minutes.

CHRISTMAS STOLLEN WITH RAISIN PASTE

Recipe courtesy of the Raisin Administrative Committee

Fruit mix

Ingredients

Metric Grams

Yield 6 Stollen

California Golden Raisins 785 g

Orange, candied 200 g

Lemon, candied 100 g

Cherries, glazed 150 g

Almonds, slivered roasted 300 g

Rum, dark 210 ml

Rum, extract

6 g

Lemon, zest 20 g

Bitter almond essence 5 g

Total 1776 g

Sponge

Ingredients Grams Comments

Yeast, compressed 225 g alternatively 75 g instant yeast can be used

Milk 785 ml

Flour, pastry 1010 g protein content 8-9 %

Total 2020 g

Spice mix

Ingredients Metric Grams

Cinnamon, ground 2.5 g

Anise seed, ground 2.5 g

Coriander, ground 2.5 g

Cloves, ground 2.5 g

All-spice, ground 2.5 g

Cardamom, ground 2.5 g

Nutmeg, ground 2.5 g

Black pepper, ground 2.5 g

Total 20 g

Method

Bread:

Completely cover the raisins with water at 26 °C and then, drain. Allow the raisins to absorb the surface water for at least 4 hours or overnight.

In a small saucepan, scald milk by bringing it to 82 °C. Let cool to room temperature.

Knead the dough using the “French fold” method. Pick the dough up by the sides, slap the front of it back down onto the counter, fold the back half of the dough (closest to you) over the top edge of the dough, give the dough a quarter turn, and repeat. Do not flour your work surface at any point. As the dough develops, it will become less sticky and more cohesive. Occasionally, use a bench scraper to scrape everything back to the center. Continue kneading for 15 minutes, until the dough holds together and is elastic.

Add rehydrated fruits, pecans and zest. Continue folding for another five to ten minutes until fully kneaded. Use the windowpane test to check if the dough is

Dough Ingredients Grams Comments

Fruit mix

1776 g

Sponge 2020 g

Flour, bread 1565 g protein content 12-14 %

Eggs, whole 365 ml

Sugar, granulated 225 g

Salt 28 g

Spice mix 20 g

Butter, unsalted 670 g softened

Raisin paste 600 g to be used as filling or smear

Total 7269 g

fully kneaded. Pinch off a small amount of dough and stretch it until it’s so thin that it’s almost transparent. If it doesn’t rip, the dough is ready.

Shape dough into a ball and place in a large bowl. Cover with plastic wrap and let rise at room temperature for one hour, then let rest in the refrigerator overnight or up to 12 hours.

the outside of the dough and pulling the ball toward you. Rotate dough and repeat. It will slightly stick and drag on your counter as it builds tension.

Use one 6 by 4 ½-inch kulich mold, prepping with non-stick spray before using if it is a metal pan. Place dough into pan and let rise at room temperature for 3 ½ – 4 ½ hours or until it doubles in size. If you have an oven with a bread proof option, set to 27 °C and place the pan inside to proof. You can leave the dough in a warm indoor area, or inside an oven set to the bread proof option. Dough will more than double in volume. Check if the dough is ready by lightly pressing into the dough. If the dent doesn’t fill in immediately, it’s ready to bake. If the dent bounces back, proof dough another 15 minutes and test again. Preheat oven to 190 °C.

Score the top of the bread from left to right and then top to bottom. Bake for about 60 minutes or until a thermometer inserted into the center of the bread reads 85 °F. If bread is browning too quickly, loosely cover top with a piece of aluminum foil.

Unmold bread from pan and place on a wire rack to cool completely. If using a metal pan, leave bread in pan for 10 minutes before unmolding and cooling.

Glazing

Ingredients

Grams

Butter, unsalted 453 g

Sugar, vanilla as needed

Sugar, powdered as needed

Total 453 g

Icing

FRENCH MACAROONS WITH CHOCOLATE SORBET

This recipe is courtesy of Clark Adams, Baking and Pastry Arts Instructor at SAIT Polytechnic. www.sait.ca

Ingredients:

280 g icing sugar

280 g almond flour (fine)

5 large egg whites (room temperature)

Pinch cream of tartar

60 g sugar

2 drips red food colouring

Chocolate Sorbet

300 g sugar

75 g cocoa powder

2 slices ginger root

1 l water

400 g semi-sweet chocolate

115 g milk chocolate

Method

Sift icing sugar and almond flour. Whip egg whites, sugar and cream of tartar until soft peaks. Add red food colouring and fold in almond mixture. Pipe four-centimetre circles and let dry for 45 minutes. Bake at 135 C (275 F) for about 15 minutes.

Chocolate Sorbet

Boil sugar, cocoa powder, ginger and water together. Pour above mixture over chocolate stir to melt chocolate. Strain and allow to completely cool (ideally overnight). Freeze according to ice cream machine manufacturer’s recommendations.

Photo: PhotoKD / Adobe Stock

EGG-FREE PANCAKES

Eggstend is a 100% dai ry-based powder, devel opped t o full y or pa rti ally re place eggs. While pro viding stable p ricing, it delive rs key functi onali ties of eggs in a wide ran ge of appl icati ons

. B len d all 5 dr y in gred ien ts togeth er. Add water, mi lk an d oil; mix wel l. Th e b atter ma y b e sl ightly lu mp y.

Tu rn th e p an cake on ce wh en b atter su rface is bub b ly, c on tin u e to cook un til golden b rown . Rem ove fro m h eat and serve i m mediatel y.

DANISH BUTTER COOKIE Non-Dairy

Ingredients:

• Pastry Flour

• Sugar

• Shortening

• Whole Eggs

• Water

• Salt

• Butter Buds 32X

Directions:

1. Heat convection oven to 350 F.

2. In a mixer, blend together the organic coconut oil and sugar.

3. Add in the rest of the dry and wet ingredients into the oil mixture.

4. Mix on low speed until well combined.

5. On a parchment lined cookie sheet, place batter using a #60 scoop.

6. Bake 7-8 minutes or until golden brown.

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