These days, people want foods crafted from ingredients they can understand and trust. Simply Milled by Ardent Mills™ organic flour is just that. It’s nothing more, and nothing less, than family-farmed wheat, ground into flour at our community mill as it has been for close to a century.*
And with organic all-purpose bread, pastry, strong bakers and whole wheat options, there’s a Simply Milled flour for every need.
*White
Simply Milled by Ardent Mills™ All-Purpose Bread Flour is made from a blend of high quality organic wheat grown on family farms on the prairies.
It’s simple, organic flour, ideal for a wide variety of breads and specialty items from flatbread to focaccia.
PREP TIME: 10 minutes
TOTAL TIME: 1 hour 5 minutes
YIELD : 12 loaves
INGREDIENTS:
10 kg Simply Milled by Ardent Mills ™ Organic All-Purpose Bread Flour
175 g Granulated sugar
150 g Instant yeast
95 g Salt
5.3 kg Warm water
550 g Olive oil, divided
180 g Chopped fresh rosemary, divided 1.6 kg Shredded Gruyère cheese Flaked sea salt
DIRECTIONS:
1. Whisk together flour, sugar, yeast and salt.
2. In a second bowl, whisk together water, 2⁄3 of the olive oil and 1⁄4 of the rosemary. Stir liquid into flour mixture to make ragged dough. Stir in cheese.
3. Divide dough into 12 equal portions and spread each on a 9x13-inch baking sheet. Cover and let rise for 30 minutes. Preheat oven to 190°C (375°F).
4. Poke holes across the dough surface with the handle of a wooden spoon.
5. Drizzle with remaining olive oil,and sprinkle with the remaining rosemary, and salt. Cover and let rest for 15 minutes.
6. Bake for 30 to 35 minutes or until golden brown.
BAKER’S TIPS:
• Use organic ingredients where available and as desired.
• Top with additional Gruyère or grated Parmesan cheese.
By Dean Litster, Armando’s Pizza
Dean Litster is Canadian Pizza magazine’s Chef of the Year 2019 in the Open division. Litster is head chef and partner at Armando’s Pizza on Cabana Road in Windsor, Ont., and owns a store in Amherstberg.
This pizza is a new style of pizza Chef of the Year Dean Litster likes to call a “Windsor-Style Deep-Dish.” In the bottom of the pan I sprinkle a light layer of cornmeal (that’s what makes it a Windsor-style).
DOUGH
70% hydration
BASE
Pesto
TOPPINGS
Mozzarella
Spinach
Roasted portobello mushrooms
Red onions
Cherry tomatoes
Prosciutto
Salt
Pepper
Oregano
Chili flakes
Fresh Parmesan cheese (last step)
By Giuseppe Cortinovis
Cortinovis’ winning pizza, “The Queen,” is a twist on the traditional Margherita.
His pizza was doublebaked. First, he baked it with San Marzano tomatoes and pecorino romano cheese to about 80 per cent doneness. He then took it out, added buffalo mozzarella and cooked it another 20 per cent. After baking the buffalo mozzarella so that it didn’t melt too much and retained some texture, he added extravirgin olive oil. The final touches are Maldon salt and basil. He explains: “I put the micro basil close to the edge, then I put the big basil in the centre. By doing this, I would like to show the life of the basil from when it’s small to when it’s fully grownuntil you get a big leaf in the centre.”
80 % 0 flour
18 % semolina
2% wheat germ
75% hydration
48 hours of maturation at a controlled temperature
San Marzano tomato sauce (DOP) Buffalo cheese (DOP)
Grated pecorino cheese
Micro basil
Drizzle of olive oil (DOP) from Monti Iblei (Hyblaean Mountains in southeastern Sicily) Touch of Maldon salt on finished pizza
Since 1987, Pacific Foods™ has been committed to than twenty years we’ve been the innovators in plant-based almond, we offer the breadth of products that your Pacific Barista Series™ beverages are designed for through Specialty Coffee and Foodservice distributors.
to carefully sourced, quality ingredients. For more plant-based beverages. From soy, to rice, to oat, to your customers are asking for. for Professional Baristas and are available exclusively distributors.
by Chef Leigh Omilinsky
Poolish:
METHOD:
266g 399g 532g 665g 798g bread flour
1.5g 2.25g 3g 3.75g 4.5g yeast
260g 390g 520g 650g 780g 80 F degree water
MIX BY HAND TO COMBINE
Levain:
347g 519g 693g 868g 1041g Bread flour
315g 473g 630g 788g 945g 80 F degree water
70g 105g 140g 175g 210g Stanley
MIX EVERYTHING BY HAND TO COMBINE
Sour:
300g 447g 600g 750g 900g Spelt Flour
300g 447g 600g 750g 900g Bread Flour
700g 1050g 1397g 1750g 2100g Milk- bring to a full boil
MIX EVERYTHING AGAIN BY HAND TO COMBINE
Final Mix:
773g 1160g 1546g 1933g 2319g Bread Flour
105g 158g 210g 263g 315g Sugar
63g 95g 126g 158g 189g Salt
12g 17g 23g 30g 36g Yeast
1. Make the polish, levain and sour a minimum of 12 hours ahead of time.
2. Combine all of the pre-ferments and the rest of the ingredients in the 20 QT mixer with the dough hook.
3. Mix on speed 1 until it combines. It should form one ball and be slightly shiny. Do not over-mix this.
X1= 1000 g roll in butter
Do 3-singl folds and let them rest for a few hours.
Set your dough sheeter to #5. Plain croissants are 10.6 cm x 27.9 cm as well as ham and cheese-filled ones. Chocolate croissants are 8.5 cm x 11 cm
BAKING:
This dough proofs for over three hours. It may seem excessive, but the grains need a longer proofing time than pastry flour.
Bake at 400 f for 8 minutes, rotate and bake for 10 more minutes.
By Andrew Dahl, Executive Chef Northern Maverick Brewing Co.
5L wort
239.5 g sugar
157.7 g water
157.7 g 35% cream, at room temperature
229.5 g butter, room temperature, cubed
2.8 g vanilla
3.7 g sea salt
DIRECTIONS
1. In a large pot on high heat, reduce the wort down to 500ml, skimming along the way. The wort will become a glaze consistency, similar to maple sap reducing into maple syrup. Once it is reduced, set aside to cool.
2. To create the caramel sauce, add the sugar and water to a large, thick bottomed pot on high heat. Stir constantly until it comes to a boil, and reduce heat to medium high. Let simmer until it turns a dark brown colour, a little bit darker than your desired end point. Note: do not stir while simmering, as this will create sugar crystals in the end product.
3. When the sugar has turned dark brown, remove from heat and carefully whisk in the cream.
4. After whisking in the cream, whisk in the butter until it is melted and smooth.
5. Add the the Sea Salt and vanilla.
6. Finish by whisking in the wort reduction, to taste. The more you whisk in, the maltier the Beeramel will taste.
7. Serve drizzled on your favourite ice cream, or to dip fruit!
Different styles of beer will yield different flavour profiles of wort. It’s fun to see what different flavours you can create from the style of beer the wort originated from!
By Chef Greg Wade
150g bread flour
150g milk
3g fresh yeast or small pinch active dry yeast
FINAL MIX
300g bread flour
80g spelt flour
170g milk
115g sugar
40g egg yolk (about 2 yolks)
225g butter, soft
10g Vanilla paste or extract
8g fresh yeast or 1g active dry yeast
13g salt
100g sliced almonds, toasted
100g candied orange peel, diced
100g candied lemon peel, diced
140g raisins, soaked in apple cider and drained
140g dried cherries, soaked in apple cider and drained
4g ground cinnamon
1g ground nutmeg
1g ground mace
1g ground clove
2g ground ginger
Separate: melted butter for brushing finished product and powdered sugar for dusting.
MARZIPAN
200g almond flour
214g powdered sugar
7g almond extract
8g orange blossom water
43g egg white
3g salt
The day before making the bread, mix the preferment by combining all ingredients in a small bowl and mixing by hand until all is thoroughly combined. Make sure this mixture does not go more than halfway up the bowl as it will grow. Cover and let sit at room temperature for 12-18 hours. In a separate bowl, combine the raisins and dried cherries and pour apple cider over them until they are completely submerged. Cover and let sit at room temperature overnight. Lastly, make the marzipan. Combine all dry ingredients in a food processor, pulse to combine, then add all other ingredients and run until the mixture forms a thick paste. Remove from the food processor, plastic wrap and refrigerate overnight. The next morning, drain raisins and cherries and briefly pat dry. Set aside with the citrus, the toasted almonds and the softened butter. Warm the milk to room temperature. Combine the preferment, bread flour, spelt flour, sugar, salt, egg yolks, vanilla, warmed milk and spices. Mix on slow speed until incorporated. Once incorporated, mix on high speed for until the dough is smooth and shiny and balling up in the center of mixing bowl. Turn mixer down to slow and add the butter. Mix on slow until all incorporated. Add the citrus,
almonds, & the drained raisins & cherries. Mix until dispersed in dough evenly. Place dough in a lightly oiled bowl, cover, and let proof for 2 hours. Dough should have risen slightly. Fold dough over itself, then cover and let sit in a warm area again for another 1.5 hours to 2 hours or until about doubled in size. Once ready, divide the dough in thirds, 500g each, and gently round. Let this dough rest while divide marzipan in thirds. Take each piece of marzipan and roll into a log about 1” thick and 4” long. Flatten the pieces of dough into a long oval, place one marzipan log in center of each piece of dough, then fold dough over the marzipan leaving a longer lip of dough on the bottom. Cover and let rest at room temperature for about 1.5 hours. While dough rises preheat oven to 350F with a rack in the middle of the oven. Melt some butter in a small pan and set aside. When the bread is risen, bake for 25 minutes, then rotate the tray 180 degrees, then bake another 15 minutes. When fully baked the bread should feel light and will reach an internal temperature of 190F. When baked, remove from the oven and brush immediately and generously with melted butter. Let cool for about an hour, then dust heavily with powdered sugar. Slice and serve.
By Chef Greg Wade
In the evening on day 1, combine the cornmeal and buttermilk in a bowl and mix by hand until thoroughly combined. I like using a coarse cornmeal for this, but a fine cornmeal can be used if you prefer. Cover and let this mixture sit at room temperature for 12-24 hours. The next evening, preheat the oven to 400F. This will work best in cast iron pan, or something similarly heavy bottomed. Grease the pan and preheat in the oven. While the oven is preheating, combine all of the dry ingredients in a bowl. Whisk to combine thoroughly, then add the remaining wet ingredients, including the soaker, and
whisk until all the dries are absorbed. Pour into the preheated pan and bake for 20 minutes, or until golden brown on top. Test with a toothpick or cake tester by sticking it into the center of the cornbread, the tester should come out clean. If the pan is preheated properly the bottom should be just slightly more caramelized than the top, I actually like serving this cornbread by inverting the pan onto the serving platter and serving it with the more caramelized side up. If you are feeling indulgent, spread a pat of butter over the warm cornbread and drizzle with a little honey before cutting. INGREDIENT WEIGHT Soaker
Dough:
Strong baker‘s flour
ONION
Mixing time: 3 minutes slow + 6 – 8 minutes fast (spiral mixer)
Dough temperature: 26° C – 28° C (79° F – 82° F)
Bulk fermentation time: 30 minutes
Scaling weight: 2.100 kg (4 lb 10 oz)/36 pieces
Intermediate proof: 10 minutes
Processing: long-shaped
Final proof: approx. 60 minutes
Baking temperature: 240° C (464° F), dropping to 200° C (390° F), giving steam
Baking time: 15 – 18 minutes
Instructions for use: After the intermediate proof, divide the heads and mold round. Subsequently, shape the dough pieces long, place on trays and allow to proof. At full proof, load the dough pieces, giving steam, and bake until light coloured.
Smoked ham-Heavy sour cream batter:
Heavy sour cream
Smoked ham, diced
grated
Instructions for use: Mix all the ingredients homogeneously. Freeze the baked products after a short cooling phase and wrap in polythene bags for longer storage. Immediately before baking, thaw the baked products, halve and spread with approx. 0.800 kg (1 lb 12 oz) of the smoked ham-heavy sour cream batter. Subsequently, complete baking at approx. 220° C (428° F) for 10 – 12 minutes until the upper surface is golden yellow. General remark: Eat the baked products warm, if possible.
By Michelle Eshkeri
800g (1 lb)
Stage 1: Refreshment
70g whole wheat bread flour
42g water
35g whole wheat starter (8–12 hours after last refreshment)
For the beetroot purée
300g raw beetroot
53g water
Stage 2: Dough mix
250g white bread flour
62g whole wheat flour
136g water
1ó tsp sea salt
rice flour, for dusting sunflower oil, for greasing
1. Place all stage 1 starter ingredients in a 500ml (17fl oz) jar or container with a lid, cover and leave at room temperature for 4–6 hours.
2. Preheat the oven to 220.C/425.F/ gas mark 7. Line a baking tray with baking parchment. Wash, top and tail the beetroot and cut into wedges approximately 5 x 7.5cm (2 x 3 in). Place on the tray, cover with foil and bake for 40 minutes–1 hour, being careful not to let them burn. The cooked beetrootshould be tender and easily pierced with a sharp knife. Allow to cool and then pur.e with the water in a food processor, until smooth, and set aside.
3. Combine the flours and water for stage 2, and 188g of the beetroot pur.e, in a large bowl and mix with a spoon or your hand until no dry patches of flour remain visible. Or, in a food mixer, mix for 2–3 minutes on low speed. Scrape down the sides, cover and leave for 30–60 minutes.
4. Add 135g of the starter to the bowl and squeeze the starter through the mix with your hand – use one hand rather than two; at this stage the dough is sticky and you are better off keeping one hand free of dough to hold the bowl. Add the salt and squeeze it through the dough.
5. Develop the dough in the bowl by hand mixing for 5–10 minutes (see
Step 4 on page 22). Alternatively, mix in a food mixer for another 2 minutes at low speed and 3–5 minutes at medium speed.
6. Use the sunflower oil to grease alarge mixing bowl or a rectangular flatbottomed glass or plastic container with a capacity of at least 2 litres (3.pints). Transfer the dough to the bowl or container, cover and rest for 20 minutes.
7. Fold the dough four times in total, leaving 20 minutes between each folding, then give the dough an additional hour to rest, without folding.
8. Pre-shape the dough following the pre-shaping steps on page 19.
9. Shape the dough into a round loaf following the instructions on pages 19–20.
10. Transfer the dough to a tray and cover with a tea towel then leave in the fridge for 12–18 hours.
11. Preheat the oven to the highest temperature for 40 minutes and place the cast iron pot inside. Once it is hot, lower the bread into the pan and place the lid on top and return to the oven. Bake for 15 minutes then reduce the temperature to 220C/425F/gas mark 7 and bake for another 15 minutes. Remove the lid of the pot and bake for a final 10–15 minutes until it has reached the desired colour.
By Michelle Eshkeri
INGREDIENTS
800g (1. lb)
Stage 1: Refreshment
70g whole wheat flour
42g water
5g whole wheat starter (8–12 hours after last refreshment)
Stage 2: Dough mix
350g strong white flour
40g wholegrain rye flour
335g water
1. tsp sea salt rice flour, for dusting sunflower oil, for greasing
1. Place all the stage 1 ingredients in a 500ml (17fl oz) jar or container with a lid, cover and leave at room temperature for 12–16 hours
2. Combine the flours and water for stage 2 in a large bowl and mix with a spoon or your hand until no dry patches of flour remain visible. Or, in a food mixer, mix for 3 minutes on low speed and 2 minutes on medium speed. Scrape down the sides, cover with and leave for 30–60 minutes.
3. Add 100g of the starter to the bowl and squeeze it through the mixture with your hand – use one hand rather than two; at this stage the dough is sticky and you are better off keeping one hand free of dough to hold the bowl. Add the salt and squeeze it through the dough.
4. Develop the dough in the bowl by hand mixing for 5–10 minutes. Alternatively you can use a food mixer for 2 minutes at low speed and 3–5 minutes at medium speed.
5. Use the sunflower oil to grease a large mixing bowl or a rectangular flat bottomed glass or plastic container with a lid and capacity of at least 2 litres. Transfer the dough to the bowl or container, cover and rest for 20 minutes.
6. Fold the dough four times, leaving 20 minutes between each folding, then give the dough an additional hour to rest, without folding.
7. Preshape the dough following the steps on page 19.
8. Shape the dough into a batard loaf following the steps on pages 19–20.
9. Transfer the dough into an tray and cover with then leave in the fridge for 16–24 hours.
10. Preheat the oven to the highest temperature for 40 minutes and place the cast iron pot inside. Once it is hot, lower the bread into the pan and place the lid on top and return to the oven. Bake for 15 minutes then reduce the temperature to 220.C/425.F/gas mark 7 and bake for another 15 minutes. Remove the lid of the pot and bake for a final 10–15 minutes until it has reached the desired colour.
11. Allow to cool for at least an hour before slicing. Store wrapped in cloth or paper to retain the crispy crust. Never in the fridge or it will stale quickly and only in plastic to preserve freshness for longer though, this will be at the expense of the crispy crust.
• 1/2 cup (113 g) unsalted butter, at room temperature
• 3/4 cup (90 g) Lantic & Rogers Maple Sugar
• 1/4 cup (50 g) granulated sugar
• 1 tsp (5 ml) vanilla extract
• 2 large eggs, at room temperature
• 1/3 cup (80 ml) LBMT Amber Rich Maple Syrup
• 1 1/4 cups (180 g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (45 g) quick oats
• 1/2 cup (120 ml) Greek yogurt (not fat free)
• 1 cup (113 g) fresh or frozen blueberries
1 2
Preheat oven to 350°F. Lightly butter the sides of an 8-inch round springform pan and dust with our, tapping out the excess. Line the base with a round of parchment paper.
Combine butter, maple sugar, granulated sugar and vanilla in a large mixing bowl and beat with an electric hand mixer for 2 minutes until pale and uffy. Beat in eggs one at a time until the mixture is smooth. Add maple syrup and mix until creamy.
Sift together our, baking powder, baking soda and salt in a separate large bowl. Add oats and stir to combine. Add half of this our mixture to the butter mixture and start mixing on low speed until mostly incorporated. Add the yogurt and mix until smooth. Fold in the remaining our mixture by hand until just combined.
Spread the thick batter into the prepared pan making a slight depression in the centre using the back of a spatula so that it is slightly higher around the edges. Scatter blueberries evenly all over the surface and bake for 45-50 minutes until a skewer inserted into the centre comes out clean. If using frozen berries, bake closer to 50 minutes.
IF USING FROZEN BLUEBERRIES, PULL THEM FROM THE FREEZER FOR 10-15 MINUTES TO TAKE THE CHILL OFF SO THAT THE BATTER
By The Wild Blueberry Association of North America
www.wildblueberryassociation.ca
INGREDIENTS
8 graham crackers (approx. 120 g)
6 tbsp (90 ml) butter butter for greasing
3 medium sized eggs
1/2 cup (125 ml) sugar juice and zest of one lemon
two 8 oz packages (400 g) full-fat cream cheese
1/2 cup (125 ml) sour cream
2 tbsp (30 ml) cornstarch, separated
1 3/4 cups (440 ml) frozen wild blueberries, separated
2 tbsp (30 ml) sugar
3/4 cup (190 ml) berry jam of choice (ex. Black currant)
DIRECTIONS
1. Put cookies in re-sealable plastic bag and crush with a rolling pin. Melt butter and stir in cookie crumbs.
2. Preheat the oven to 300° F (150° C). Lightly grease the insides of the jars with butter. Distribute cookie crumbs among the jars and, using a teaspoon, press firmly into the bottoms of the jars.
3. Using a mixer, beat the eggs and sugar until frothy. Add the lemon zest and peel, cream cheese, sour cream and 1 tbsp (15 ml) cornstarch and blend until smooth. Put a layer of cream on the cookie crumbs and alternate with additional layers of wild blueberries, using approx. 1 1/4 cup (315 ml) of the wild blueberries ending with a layer of cream on top.
4. Put jars on a deep cookie sheet. Carefully fill cookie sheet halfway with boiling water. Place cookie sheet on the middle
rack and bake for 35-40 minutes. Remove jars from cookie sheet carefully and place on a rack to cool.
5. Defrost and drain remaining 1/2 cup (125 ml) wild blueberries, reserving the juice. Mix cornstarch with 3 tbsp of wild blueberry juice until smooth. Put remaining juice in a pan with sugar and jam. Add the cornstarch slurry, bring to a boil and add the wild blueberries. Allow to cool and pour over the cheesecakes.
NUTRITIONAL VALUE PER SERVING
Calories: 2332
Protein: 11 g
Fat: 36 g
Carbohydrates: 49 g
By Ontario Craft Brewers
PIE DOUGH
443.5g all-purpose flour
291g unsalted butter, cut into 1 inch cubes
79.99 g ice water pinch of salt
FILLING
2.73 kg cooked turkey breast, diced
480 g Cameron’s Auburn Ale
960 g turkey or chicken stock
Kosher salt and freshly ground black pepper
72.75g unsalted butter
2 carrots, peeled and cut into a large dice
1 rutabaga, peeled and cut into a large dice
1 parsnip, peeled and cut into a large dice
1 purple-topped turnip, peeled and cut into a large dice
1 onion, diced
153.6 g wild mushrooms
18.9 g tablespoons all-purpose flour
2g chopped fresh thyme leaves
2g chopped fresh flat-leaf parsley
1 egg
Add flour, butter and pinch of salt to the mixer, until mix is coarse. Add ice water, remove dough from mixer and form into a flat ball. Wrap in plastic wrap and chill for at least one hour. When dough has chilled remove from freezer and roll onto a lightly floured surface until it is 1/3 of an inch thick. Place the pot pie baking dish on top of the dough and trace with a knife half an inch from the edge of the baking dish. Keep pie crust covered with plastic wrap in the refrigerator while you prepare the filling.
Preheat oven to 350. In a large roasting pan, bring beer to a simmer and cook for three minutes. Add stock and bring back to a simmer. Transfer liquid to a saucepan, boil to reduce to 2 cups. Melt 3TB of butter in the liquid and add the all the vegetables. Cook vegetables until tender. Transfer vegetables to a plate and pour liquid into separate bowl. Melt rest of butter over medium heat, add flour and stir, for 5 minutes. Add the liquid (without vegetables) bring to boil, lower the heat and simmer for 15 minutes. Add turkey, vegetables and herbs; Mix thoroughly. Set aside to cool. Fill a dish with mixture. Brush edges of the dish with egg wash. Top with egg washed pie crust and bake at 375 degrees for 40 minutes or until golden.
INTRODUCING an EASY-TO-USE, CLEAN LABEL BASE
• D iscover the flavour combination of fermented rye and selected malt flours
• Very versatile for retail to industrial bakers
• Exceptional shelf life
• G uaranteed consistently superior quality
The above is a suggestion only.
Combine all ingredients
Mixing time (until fully developed) 4
(24oC)
Rest 30 minutes
Divide 7oz–200g
Shape and rest for 15 minutes String 11” (28cm)
Flatten and apply the filling
• Spinach 5g
• Sliced smoked ham 35g
• Crumbled Feta cheese 20g
• Sautéed onions 5g
Proof at room temperature 30 minutes (+/-)
Apply scissors cut 6 times (option)
Baking temperature 420oF (215.5oC)
Baking time 30 minutes
The above is a suggestion only.
By Sofia Butera, Il Sorriso Cafe & Pizzeria
Sofia Butera, owner of Il Sorriso Cafe & Pizzeria in Niagara Falls, Ont., has a pizza on her menu called Fragoni (also sometimes pronounced Fraguni).
It’s a dish that is made in many regions of Italy using specialty ingredients from different areas. In the north, for example, in Venice, they serve it with radicchio (purple leaf chicory).
Butera’s recipe is handed down from her parents, Aldo and Rosa Butera, who hail from the Lamezi, Calabria.
“My parents’ generation are happy we’re carrying on their traditions,” she says. “Hopefully it will never be lost but can be made any time of the year,” Butera says.
DOUGH
1 cup warm water
1 teaspoon instant yeast
1 teaspoon sugar
2 cups water
1 teaspoon salt
500 g flour
FILLING
3 large eggs
1 250 ml container ricotta
Chopped parsley
Salt and pepper to taste
Add anything else you like in filling to create a savoury taste: hot salami, anchovies, sundried tomatoes, etc.
Alternatively, make it sweet. Add sugar to taste, raisins, etc.
1. Dough: In a food processor or by hand mix liquids into dry ingredients. Add a little bit of water if dough is too dry. Knead it in to a nice soft ball. Wrap it in plastic. Let it rise in a warm place for at least one hour. Then knead and open it with a rolling pin to desired size and filling.
2. Place filling in the middle of the opened dough and pinch the edges to form a little enclosure. Some people make mini closedup versions like calzones (baked, not fried).
3. Cook at 350 F until the egg and crust is golden (about 15 to 20 minutes).
By The Wild Blueberry Association of North America www.wildblueberryassociation.ca
1. Drain wild blueberries, reserving the juice. Mix cornstarch with 3 tbsp (45 ml) of wild blueberry juice until smooth. Put remaining juice in a heated pan with sugar and vanilla.
2. Peel skin from ginger and dice finely. Add ginger and chili flakes to pan and bring to a boil. Thicken with cornstarch mixture. Add wild blueberries and allow to cool.
3. Slice Camembert into 1/2” cubes and carefully mix with whole-grain mustard, paprika, cayenne and black pepper. Slice onions into thin rings and add to Camembert.
INGREDIENTS
384 g wild blueberries
8 g cornstarch
25 g sugar
4.3 g vanilla extract
20 g (1 oz) fresh ginger
7.4 g red pepper flakes
2 rounds of camembert, approx. 125 g (4 oz) each
7.4 g sweet paprika
1 pinch cayenne pepper black pepper, freshly ground
2 green onions
1 roll soft goat cheese, approx. 200 g (7 oz)
2 - 4 sprigs lavender
16 very thin slices of baguette
120 g olive oil
3 g dried oregano
4. Cut goat cheese into thick slices and then into halves. Distribute evenly among jars. Add a layer of wild blueberry compote and then carefully place Camembert on top. Top with another layer of compote. Garnish with lavender.
5. Preheat oven to 375° F (190° C). Line baking sheet with parchment paper. Spread out slices of bread evenly on baking sheet and drizzle olive oil on top. Bake for approx. 12 minutes, sprinkle oregano over the baguette and bake for another two minutes until bread is golden brown. Allow to cool.
6. Serve immediately, or stack baguette chips on top of each other and tie with a ribbon or kitchen twine to present with the cheese dip as a gift.
NUTRITIONAL VALUE PER SERVING:
Calories: 258
Protein: 9 g
Fat: 12 g
Carbohydrates: 25 g
By The Wild Blueberry Association of North America
www.wildblueberryassociation.ca
2 oranges, peeled and segmented, reserve juice
1 grapefruit, peeled and segmented, reserve juice
1 pomelo, peeled and segmented, reserve juice
2 limes, peeled and segmented, reserve juice
50 g ground cherries, dried, finely chopped
1 tsp (5 ml) maple syrup
4 fresh ground cherries for garnish
150 g frozen wild blueberries, defrosted, pureed and strained, reserving blueberries for garnish
4 egg yolks
50 grams brown sugar
45 ml white wine, dry
1 vanilla bean, seeds removed
¼ bunch mint, leaves picked for garnish
4
Preparation Time:
20 minutes and 30 minutes for marinating
Nutritional value per serving:
Energy: 289 Calories; Carbohydrates: 62 g;
Place segmented citrus, dried ground cherries and maple syrup in a bowl. Mix to combine and set aside. Place pureed blueberries, egg yolks, sugar, reserved citrus juice, white wine and vanilla in a metal bowl, whisk to combine. Place bowl in a Bain-Marie and whisk for approximately 5 minutes, until Sabayon is thick and light in consistency. Place citrus fruit segments on a plate and spoon Sabayon over. Garnish with fresh ground cherries and mint.
Tip: Dried ground cherries can be substituted with dried fruit of choice. Fresh ground cherries can be replaced with grapes or omitted.
t Ardent Mills, we’re proud to be the company behind some of the most trusted flour brands in the business, from Baker’s Hand™ and Keynote® to All-O-Wheat™, Rapido®, Tulip™ and more. And now we’re bringing these legacy flours together under the Ardent Mills brand. For sales inquiries or samples, contact your Ardent Mills account manager, visit ardentmills.ca or call 1-888-295-9470.