Lady Fingers Sponge Cake

Lady Fingers Sponge Cake

             Ingredients                                            Yield: Will fill an average baking sheet

• 8                     Egg Yolks
• 5ml (1 Tsp)      Vanilla Extract
• 75g (1/3 Cup)   Sugar

• 8                      Egg Whites
•     (1/4 Tsp)      Cream of Tartar
• 115g (1/2 Cup)  Sugar
• 225g (2 Cups)    Flour

             Instructions

1. In a bowl add egg yolks, vanilla and sugar (1/3 cup).
2. Mix until it becomes really silky and smooth.
3. In a different bowl add you egg whites and cream of tartar.
4. Mix until the egg whites become foamy, then add your sugar (1/2 cup).
5. Mix until egg whites form soft peaks. 
6. Alternately mix in flour and egg white mixture into your egg whites.
7. Scoop the batter into a piping bag and pipe onto a lined baking sheet. Fill the whole sheet if you can and pipe into strips. One touching the other. Or you can bake them into 3-inch individual strips.
8. Bake in a 375 F oven for 12 minutes. 
9. Remove from the oven and cool. 
10. Once cooled you can remove it from the baking sheet. 
11. Cut into desired shapes and use in layered desserts like, tiramisu, triffle, etc... 

Check out the video!
https://youtu.be/jE-rbvLsftI

Shortbread Cookies

Shortbread Cookies

                    Ingredients                                                      Yield: 1 Dozen

• 225g (1 Cup)         Softened Butter
• 60g (1/4 Cup)       Sugar
• 175g (1 1/4 Cups) Flour
• 1 Tsp                   Vanilla Extract

                    Instructions

1. Beat together butter and sugar until fluffy. 
2. Add the vanilla extract and mix until blended.
3. Gradually add the flour and mix well. You may want to start mixing with your hands, as the dough is very crumbly. 
4. Knead the dough on a clean surface until it is smooth and stays together. 
5. Using a cookie cutter of your choice, cut out the cookies. Don't be surprised if some of them crumble, just be very delicate. 
6. Place the cookies on a baking sheet and bake in a 350 degree oven for 15 minutes, or until the bottom of the cookies begin to turn lightly golden. 
7. Remove from the oven and let cool. 
8. Enjoy!

Check out the video! 

https://youtu.be/v1tIn9iwRe0

Homemade Eggnog

Homemade Eggnog

                      Ingredients                                               Yield: 1.75 L

• 8                           Egg Yolks
• 200g (1 Cup)          Sugar
• 750ml (3 Cups)       Whole Milk
• 500ml (2 Cups)       Heavy cream
• 180ml (3/4 Cups)   Dark Rum
• 180ml (3/4 Cups)   Brandy
• 8                           Egg Whites
• Sprinkle                 Grated Nutmeg                  

                     Instructions 

1. Whisk together the egg yolks and sugar in a bowl. Whisk until the sugar somewhat dissolves and becomes silky and creates ribbons when you drizzle the mixture from the whisk.
2. Gradually add the rum until the mixture is thin and easier to whisk. Then add the brandy. 
3. Whisk in the milk and then cream. 
4. If you'd like you can add a bit of nutmeg to the eggnog, or you can leave it for the garnish when it is served. 
5. Pour your eggnog into clean glass bottles or containers. 
6. You can either leave it in the fridge to ferment for at least to a week (recommended, just check every week of fermenting to ensure that it has not soured), or you can serve it right away. 
7. If you decided to ferment the eggnog, make sure that you shake the bottle every few days to ensure it stays fresh. 
8. When serving your eggnog, first whisk your egg whites to a soft peak. Then mix in your eggnog. 
9. Gently fold until the mixture is rather frothy. 
10. Carefully pour into a glass, and grate the fresh nutmeg on top. 
11. Serve and enjoy!

Check out the video! 

https://youtu.be/kNKKDvCAkP0

Royal Icing

Royal Icing

                    Ingredients                                            Yield: 4 Cups

• 4                     Egg Whites
• 400g (4 Cups)   Icing Sugar
• 5ml (1 Tsp)      Vanilla Extract

                    Instructions

1. Whisk egg whites until foamy. 
2. Add vanilla extract.
3. Add the icing sugar gradually. 
4. Mix until well blended. 
5. If you find the icing is not thick enough, add more icing sugar until you find the right consistency. 

Check out the video!

https://youtu.be/pM4Tancy66A

Gingerbread House

Gingerbread House

                    Ingredients                                              Yield: Approx. 2 Doz Cookies

• 280g (1 1/4 Cup)           Butter
• 205g (1 Cup)                 Brown Sugar
  
• 5g (1 Tsp)                     Baking Soda
• 4g (1 Tsp)                     Ground Ginger
• 5g (1 Tsp)                     Ground Cinnamon
• 2                                  Eggs
• 280g (3/4 Cups+2 Tbsp) Molasses
• 620g (5 Cups)                Flour

                      Instructions

1. Beat the butter in a mixture until smooth.
2. Add the brown sugar and beat until fluffy.
3. Add eggs one at a time until they are all mixed in. 
4. Add the spices, baking soda and molasses. Blend until incorporated. 
5. Add the flour and mix until everything is blended and doughy texture. 
6. Wrap your dough in plastic and refrigerate for 1 hour. 
7. Roll our you dough to about 1/4- inch thick. 
8. Using pre-cut pre-measured templates, cut out all of your gingerbread house piece. 
9. Place them onto a baking sheet and bake in a 375 degree oven for 10-15 minutes.
10. Let your gingerbread pieces cool and dry out for about 1 day. 
11. Using royal icing, you can assemble your gingerbread house however you'd like!

Check out the video! 

https://youtu.be/7zhwEwo1GVM

Butter Tarts

Butter Tarts

                Ingredients                                            Yield: 36

• 300g (1 1/2c) Brown Sugar
• 480g (1 1/2c) Corn Syrup
• 175g (3/4c)    Butter
• 3                     Eggs
• 15ml (1 Tbsp)  Vanilla
• 210g (1 1/2c)  Raisins

                Instructions

1. Melt butter in microwave until liquid.
2. In a bowl mix butter with brown sugar and corn syrup until combined.
3. Stir in eggs and vanilla until well combined.
4. Mix in the raisins.
5. Pour into tart shells that have been placed on a sheet pan. Fill the shells 3/4 full, making sure each one has raisins in it.
6. Bake in a preheated 425 degree Fahrenheit oven for 12-15 minutes until golden brown and bubbling profusely. 
7. Cool on wire rack and serve!

Check out the video here!

https://youtu.be/-NRqq-Ex3H8

Peanut Butter Balls

Peanut Butter Balls

                 Ingredients                                                    Yield: Around 2 Doz.

• 90g (1/3 Cup)         Butter
• 90g (1/2 Cup)         Powdered Sugar
• 110g (1 Cup)           Graham Cracker Crumbs
• 250g (1 Cup)           Peanut Butter
• 340g (2 Cups)          Chocolate

                 Instructions

1. In a bowl, beat the butter until smooth. 
2. Add the sugar and beat again. 
3. Add the graham cracker crumbs and peanut butter and mix until everything is incorporated. 
4. Place the bowl in the fridge so that the mixture firms up enough to be formed into balls.
5. Using about 1-2 Tbsp of the mixture roll them into balls and place them on a lined baking sheet.
6. Stick toothpicks in each ball and place back into the fridge to firm up again. 
7. Melt your chocolate, then grab the peanut butter ball by the toothpick and completely coat it in the chocolate. 
8. Place the coated peanut butter ball onto the tray. 
9. Once they are all coated you will have to keep them in the fridge so they don't melt. 
10. Great treat for Christmas parties or just to snack on throughout the holidays.
11. They freeze super well!

Get the recipe here!
https://youtu.be/f2JGoLLBWXw 

Meringue Mushrooms

Meringue Mushrooms

                Ingredients                           Yield: 2 doz.

• 4                   Egg Whites
• .5g (1/4tsp) Cream of Tartar
• 150g (3/4c)  Granulated Sugar
• 60g (1/4c)    Chocolate
• as needed    Cocoa Powder

                Instructions

1. With a mixer, whip egg whites and cream of tartar to soft peaks.
2. Once soft peaks have formed, gradually add in the sugar while whipping until all sugar is used.
3. Whip until stiff peaks but do not over whip. (If the meringue is liquidy, the egg whites were not whipped enough before adding in the sugar).
4. Place meringue in a piping bag with a large circle tip.
5. On a sheet pan lined with parchment, pipe stems and caps for the mushrooms in equal amounts.
6. Lightly dust the caps with cocoa powder and blow off any excess.
7. Bake in a preheated 200 degree Fahrenheit oven for 2 hours until meringues are dry and crisp.
8. Melt chocolate in microwave.
9. Using a toothpick make holes in the underside of the caps so the stems will fit in.
10. Dip the stems in the chocolate and place in the inverted caps and leave until chocolate hardens.
11. Store in an airtight container!

Check out the video here!

https://youtu.be/U3j2KQO9Ikg

Homemade Hot Chocolate

Homemade Hot Chocolate

                  Ingredients                                                        Yield: 2 Mugs 

• 575ml (2 1/4 Cups)         Milk
• 30g (2 Tbsp)                   Cocoa
• 60g (4 Tbsp)                   Brown Sugar
• 4g (1 Tsp)                      Ground Cinnamon
• Handful                          Mini Marshmallows
• Sprinkle                         Cocoa Nibs
• 2                                    Cinnamon Sticks

                  Instructions

1. In a pot add the cocoa, sugar and cinnamon. Mix briefly.
2. Add the milk to the pot and place over medium heat. 
3. Whisking frequently, make sure all the sugar and cocoa gets dissolved in the milk. 
4. Simmer until the mixture is hot.
5. Carefully pour into to mugs. 
6. Add a handful of marshmallows to each cup. Toast the tops of the marshmallows with a blow torch. 
7. Sprinkle a few cocoa nibs on top of the marshmallows.
8. Add one cinnamon stick to each mug. 
9. Present your lovely homemade hot chocolate to whomever you are sharing it with.

Check out the video!
https://www.youtube.com/watch?v=jkoKr4NmHTQ

Dobos Torte

Dobos Torte

                         Ingredients                                           Yield: 1, 9-inch 6 Layer Cake

                (For Sponge Cake)

• 6                       Eggs, Separated
• Dash                  Salt
• 133g (2/3 Cups) Granulated Sugar
• 140g (1 Cup)      All-Purpose Flour (Sifted)

                (For Chocolate Icing)

• 180g (6oz, 6 squares) Semisweet Chocolate
• 45g (3 Tbsp)              Strong Coffee
• 225g (1 Cup)              Butter (Room Temp)
• 140g (1 Cup)              Icing Sugar (Sifted)
• 3                               Eggs

                (For Caramel Top)

• 169g (3/4 Cups)        Granulated Sugar

                     Instructions

                 (For Sponge Cake)

1. Prepare your 9-inch cake pans. Coat bottom and sides with butter, and place a piece of parchment on the bottom. If need be, coat top of parchment with butter as well. 
2. Preheat your oven to 400 degrees F (200 degrees C). 
3. Beat your egg whites with a dash of salt until they form stiff peaks. 
4. In a separate bowl whisk your egg yolks and sugar until it become a light yellow colour. 
5. Fold in 1/4 cup of your sifted flour. Then fold in a scoop of you egg whites. Do this alternatively until everything is incorporated. 
6. Divide one-sixth of your batter into one of your prepared pans. (Divide batter evenly into six bowls before hand to be sure you have equal amounts). Spread the batter evenly to coat the entire bottom of the pan. 
7. Bake for 10-12 minutes. Keep an eye on your cake because the layers will brown very quickly. 
8. When the layers are baked. Remove them from the oven and flip out onto a wire rack right away. remove parchment from the bottom and let the layers cool. 

                 (For Chocolate Icing)

1. Using a double broiler, melt the chocolate, and add the coffee as well. 
2. In a separate bowl, beat together the butter and sugar until it is light and fluffy.
3. Add the melted chocolate to the butter and sugar mixture and mix well. 
4. Beat in the eggs one at a time (use an electric mixer for better results). 
5. Beat the icing until it is light and fluffy.
6. Keep in the refrigerator until you are ready to use it. 

                  (For Caramel Top)

1. Place the sugar into a pot, add a splash of water to help dissolve the sugar. 
2. Melt on the stove until the caramel becomes a dark rich golden shade. 
3. Take the flattest cake layer you baked and pour the hot caramel over top. Spread the caramel around with a spatula so it is covering the entire layer and is spread out evenly. 
4. Before it cools, quickly use a greased sharp knife and cut the caramel covered cake into 12 or 14 wedges. 
5. Set aside to cool completely. 

                (Icing the Cake)

1. Place your first cake layer down. You may want to spread a smudge of icing under the layer on the plate so it won't move around. 
2. Brush the top of the first layer of simple syrup (equal parts sugar and water, boiled until sugar has melted) then scoop the icing on and spread it around until even. 
3. Place the next cake layer on. Do the same with the simple syrup and icing. 
4. When all the layers (besides the caramel layer) has been iced, make sure you finish the sides of the cake with icing. be sure that the sides and the top are smooth and completely covered. 
5. One by one, place the caramel sponge cake wedges on the top of the cake. Either at a slant or down flat. 
6. Serve your cake, cutting on either sides of the caramel wedges. 
7. Enjoy!

Check out the video!

https://www.youtube.com/watch?v=PqJ21aFG1ME
  

Mac and Cheese for One

Mac and Cheese for One

               Ingredients                           Yield: 1 portion

• 80ml (1/3c) Heavy Cream
• 5g (1Tbsp)   Parmesan Cheese, grated
• 30g (1/4c)   Cheddar Cheese, grated
• 140g (1c)     Elbow Pasta, cooked
• as needed    Breadcrumbs

                Instructions

1. In a small pot combine cream and parmesan cheese and whisk until melted.
2. Gradually mix in cheddar cheese and whisk until smooth.
3. Add in cooked elbow pasta and stir with wooden spoon until pasta is coated in sauce. (Check seasoning too!)
4. Place into and oven-safe dish and sprinkle with breadcrumbs on top and more cheese if desired. (Use persillade breadcrumbs if feeling adventurous.)
5. Place under a broiler until cheese is golden brown. (If making a larger batch bake in a 350 degree Fahrenheit oven.)
6. Serve and enjoy! (Be careful the dishes may be hot!)

Check out the video!

https://youtu.be/kYqANhM-y_Q

Apple Butter

Apple Butter

                  Ingredients                                                    Yield: Around 2 Cups

• 5                         Apples, Cut and Cored
• 100g (1/2 Cup)     Brown Sugar
• 125ml (1/2 Cup)   Apple Juice
• 1g (1/2 Tsp)         Cinnamon
• 0.5g (1/4 Tsp)      Nutmeg
• 5ml (1 Tsp)           Vanilla Extract

                  Instructions

1. Add all ingredients to a pot. 
2. On medium heat let the apple simmer so they become very soft and the liquid is almost a syrup consistency. 
3. Using either an immersion blender or a full size blender, blitz until the mixture becomes smooth.
4. Pour into a jar or container and store in the fridge. 
5. Great for toast, oatmeal, or whatever else you'd like to put it on.

Check out the video!

https://www.youtube.com/watch?v=blx3oiW1sC0

Mojito Gravlax

Mojito Gravlax

                  Ingredients                                          Yield: One Fillet of Salmon

• 700g (1 Filet)           Salmon (Skin On)
• 200g (1 Cup)            Brown Sugar
• 45ml (3Tbsp)           Lime Juice
• 45ml (3 Tbsp)          Rum
• 20g (2 Cups)            Mint Leaves
• 100g (1/2 Cup)        Kosher Salt

                   Instructions

1. Place the salmon filet in a big enough dish to hold the entire filet. 
2. In bowl mix the sugar salt and mint. Break up the leaves while mixing it all together with your hands.
3. Pour the lime juice and rum over the filet and be sure it gets completely covered. 
4. Sprinkle the sugar mixture over the salmon and cover evenly. 
5. Wrap dish in plastic wrap and place in the fridge for 24 hours.
6. Fish is cured when the filet is stiffer and the slices are somewhat transparent. 
7. Using a very sharp knife cut thin slices. 
8. Use on open faced sandwiches, as hors d'oeuvres, or whatever you'd like. 

Check out the video!

https://www.youtube.com/watch?v=OINyDEljVtM

Aligot (Cheesy Potatoes)

Aligot (Cheesy Potatoes)

              Ingredients                                               Yield: Serves Around 5-6 People

• 1 Kg (Around 5-6)     Potatoes
• 500g (3-4 Cups)        Grated Fresh Mozzarella/Gruyère                                    Cheese
• 30g (2 Tbsp)             Butter
• 30ml (2 Tbsp)           Warm Milk or Cream
• Pinch                       Salt and Pepper
• 2 Cloves                   Garlic (Optional)

            Instructions

1. Peel and boil potatoes in a pot. If you wish to add garlic to the dish, throw it in while the potatoes boil. 
2. Strain the potatoes once they have become tender. Mash until mostly smooth, or use a food mill. 
3. Make sure the potatoes are still hot when you add the butter and milk or cream. If your potatoes are cooling down, you can place the pot back onto the stove, over low heat. 
4. Gradually add the cheese, and continue stirring until it has all been incorporated and melted completely. Your potatoes should become very stretchy. 
5. If you find the potatoes are too thick and stiff, you can thing it out with a bit more liquid. 
6. Be sure to serve your Aligot hot, because when it cools, it will lose it's stretchiness.

Enjoy!

Check out the video!

https://www.youtube.com/watch?v=fLByxCiy0b4

Potato Bacon Soup

Potato Bacon Soup

                Ingredients                                     Yield: 4-6 sevings

• 2                     Potatoes, peeled and                                         halved (russet)
• 1 small            Onion, medium dice
• 1 stalk             Celery, medium dice
• 250g (8strips) Bacon, diced
• 750ml (3c)      Stock, of choosing
• 50g (3Tbsp)    Butter
• 250ml (1c)      Heavy Cream
• Sachet:
• 2   Bay Leaves
• 2   Thyme Sprigs
• 10 Peppercorns
• 2   Garlic Cloves

                Instructions

1. In a pot on medium high heat render bacon until crisp.
2. Remove bacon from pot leaving fat behind and saute celery onions and garlic.
3. Also add butter to the pot.
4. Once tender (about 10 minutes) deglaze with stock, add sachet and potatoes.
5. Bring to a boil and reduce to a simmer and cook until potatoes have softened.
6. Once cooked blend in a blender until smooth. (Do it in multiple batches if necessary)
7. Adjust seasonings and add bacon back.
8. Serve warm!

Check out the video here!

https://www.youtube.com/watch?v=GZNTaEw8YPw

Chewy Coconut Macaroons

Chewy Coconut Macaroons

                 Ingredients                                   Yield: One Dozen, Depending on Size

• 500g (3 Cups)         Sugar
• 500g (5 1/3 Cups)   Unsweetened Shredded Coconut
• 65g (1/4 Cup)         Corn Syrup
• 7 g (2 Tsp)              Vanilla Extract
• 30g (2 Tbsp)           Flour
• 3g ( 1 Tsp)              Salt
• 226g (7)                 Egg Whites
• 33G (3 Tbsp)          Cocoa (OPTIONAL)

                   Instructions

1. Add all ingredients to a pot. Mix continuously until the mixture reaches 120 degrees F (50 degrees C).
2. If you want to make chocolate macaroons, add the cocoa. If needed thing out the batter with 1 extra egg white. 
3. Scoop the batter into a piping bag, or use a scoop, and place on a cookie sheet. Round is more common, but you can shape it however you'd like. 
4. Bake in a 375 degree F oven for 15-20 minutes, or until the macaroons start to lightly brown and stiffen. 
5. Remove from the oven and let them cool completely. 

Check out the video!

https://www.youtube.com/watch?v=5QCz3i2l-Vc

 

Healthier Brownies

Healthier Brownies

                    Ingredients                                               Yield: 11-7 inch pan

• 1 Cup (1 )          Avocado
• 1 Cup                Cocoa Powder
• 1 1/4 Cup          Sugar
• 1 Cup                Apple Sauce
• 4                       Eggs
• 1 1/3 Cup          Flour
• 1 1/2 Tsp          Baking Powder
• 1 Tsp                Vanilla Extract

                Instructions

1. Using a food processor, add your avocado, cocoa powder, sugar and apple sauce. Do a quick mix. 
2. Add your eggs and mix again.
3. Add the flour and baking powder, mix.
4. Add the vanilla extract and mix very briefly. 
5. Spray your brownie pan with cooking spray, and pour the batter in. Spread it out evenly. 
6. Bake in a 350 degree F oven for 30-35 minutes. 
7. Remove from the oven and let cool before cutting. 
8. You can dress up your brownie however you want!

Check out the video!

https://www.youtube.com/watch?v=mNJFozoq5Dg

Coq au Vin

Coq au Vin

                Ingredients                                Yield: 4 servings

• 4                     Chicken Legs
• as needed       All-purpose Flour, for                                 dredging
• 250ml (1c)      Red Wine
• 100g (4strips) Bacon, diced
• 250ml (1c)      Chicken Stock
• 200g (1box)    Button Mushrooms,                                     quartered
• 30-40              Pearl Onions, peeled
• 30g (2Tbsp)    Butter
• 2 cloves          Garlic, crushed
• Bouquet Garni:
• 1           Carrot
• 1/2       Leek, white part only
• 3           Bay Leaves
• 5 sprigs Thyme 

               Instructions

1. In a pot, render your diced bacon until crispy. 
2. Coat your chicken legs with all purpose flour and season with salt and pepper. 
3. While your bacon is getting crispier, add your garlic and pearl onions so that they can begin caramelizing. After it has completed caramelizing, remove the onions, garlic and bacon from the pot. Place to the side for now. 
4. Using the bacon fat, sear your chicken legs until they are golden brown. 
5. Remove the seared chicken from the pot. Deglaze it with your red wine. Be sure to scrap the bottom of the pot with a spoon. 
6. Add the chicken, onions, garlic, and bacon back to the pot. Cover it with the chicken stock and add the bouquet garni. 
7. Bring the liquid up to a boil. Cover with a lid and bake it at 350 degrees F for about 1 hour. 
8. While the chicken is cooking, sauté your mushrooms in a pan with butter until nice and brown. Place to the side. 
9. Remove the chicken from the oven, and take out the bouquet garni and the chicken legs. 
10. Add a buerre manier (equal parts butter and flour) to the liquid in the pot and stir until it thickens a little. 
11. Plate up your chicken with your mushrooms and pour your sauce over top. 
12. It is now ready to serve!

Check out the video!
https://www.youtube.com/watch?v=z61mHliPC2U

French Onion Soup

French Onion Soup

                Ingredients                               Yield: 4-6 servings

• 3 Large (750g)          Onion, julienne
• 3 cloves                    Garlic, crushed
• 100ml (1/3c +1Tbsp) Red Wine
• 1.5L (6c)                   Beef Stock
• Sachet:
• 5-6 sprigs Thyme
• 2-3           Bay Leaves
• 1 sprig      Rosemary
• As needed                 Gruyere, shredded
• As needed                 Emmental, shredded
• As needed                 Croutons

              Instructions

1. In a large pot with butter or oil, caramelize onions until a deep brown colour. (Takes 1-2 hours, make sure to stir frequently as not to burn the onions!!)
2. Once onions have caramelized deglaze with red wine, scraping the fond off of the bottom.
3. Add in sachet, crushed garlic, and beef stock. Bring up to a boil and reduce to a simmer for 30-60 minutes.
4. Pour soup into bowls, add croutons and cheese and melt in the oven under the broiler.
5. Garnish with parsley and serve! Caution:bowls will be very hot!!

Check out the video!

https://youtu.be/eQhjg6pzJP0

Cassoulet

Cassoulet

              Ingredients                                  Yield:6-10 servings

• 600g (3 1/3c)  Great Northern Beans,                                 dried
• 250g (1-2)       Pork Sausage, large dice
• 2                      Duck Legs, salt cured (see                            note)
• 1                      Pork Hock
• 2.5L (10c)       Stock (chicken or pork)
• 100g (4 slices) Bacon, diced
• 3                      Tomato, concasse
• 2 (small)          Onion, medium dice
• 1/2                  Leek, medium dice
• 1                      Carrot, medium dice
• 1 stalk             Celery, medium dice
• 15g (1Tbsp)     Kosher Salt
• Sachet:
• 3 cloves Garlic
• 5 stems  Parsley
• 3            Bay Leaves
• 4 sprigs  Thyme
• 2 sprigs  Rosemary
• 5 leaves Sage

                Instructions

1. In a preheated 400-450 degree Fahrenheit oven roast pork hock and duck legs until golden brown.
2. While meat is roasting, in a large pot render the fat from the bacon and sausage until meat is crisp.
3. Remove the meat from the pot leaving the fat behind and set aside.
4. Caramelize onions, leek, carrot and celery until golden brown and tender.
5. Once caramelized add tomato concasse and saute for a few minutes
6. Add bacon and sausage back to the pot and deglaze with some of the stock, scraping the bottom clean.
7. Add in sachet, beans, roasted duck legs, pork hock and remaining stock.
8. Add in salt and bring to a boil.
9. Once boiling, place in preheated casserole dish and bake in a preheated 350 degree Fahrenheit oven for 3 hours with a lid.
10. Once the three hours are up remove lid, pork hocks and duck legs. Return cassoulet to oven and shred the pork and duck meat.
11. Add the meat back to the bean stew stirring around for even distribution. Also remove the sachet at this point.
12. Cook in oven for at least 30 -90 minutes uncovered to form a crust. (Tip: Use the broiler function to speed up this process) Also make sure check that there is still liquid in the bean stew, if getting low add more stock.
13. Once desired crust is reached remove from oven and serve!

Note: To salt cure duck legs prepare like you would if going to confit. Use salt lemon juice, thyme, rosemary and cover the duck legs wit that mixture. Cover and refrigerate for 24 hours. Rinse off salt prior to use.

Check out the video!

https://www.youtube.com/watch?v=Ez8yehufYGE

Italian Meringue

Italian Meringue

                 Ingredients                                       Yield: Around 1 L

• 250g (1 1/4 Cups)     Sugar
• 60ml (1/4 Cup)         Water
• 125g (4)                    Egg Whites

                Instructions

1. In a pot, add the sugar and the water. 
2. Let the mixture boil and reach a temperature of 243 degrees F (117 C) with candy thermometer.
3. While the sugar is boiling whisk the egg whites (using either an electric mixer or by hand with a whisk) until they form soft peaks. 
4. When the sugar reaches the proper temperature, remove it from the heat and while continuously whisking the egg whites add the hot syrup very slowly in a steady stream. 
5. Keep whisking the the meringue until it cools and forms soft peaks. 
6. Scoop the meringue into a piping bag with your chosen tip, and pipe it onto your cupcakes, or whatever you are using the meringue for. 
7. If you so desire you can toast the meringue, either under the broil in your oven or with a torch. It will take only seconds to torch the meringue so be very careful and keep your eye on it! 

Check out the video!
https://www.youtube.com/watch?v=JwpVUZpyS4w

Lemon Curd

Lemon Curd

               Ingredients                                         Yield: 325ml

• 125ml (1/2 Cup)   Sugar
• 15ml ( 1 Tbsp)      Cornstarch
• 10ml (2 Tsp)         Grated Lemon Zest
• 125ml (1/2 Cup)   Lemon Juice
• 4                          Egg Yolks
• 90ml (6 Tbsp)       Cold Butter

               Instructions

1. In a pot, whisk together sugar and cornstarch.
2. Add lemon zest, lemon juice and egg yolks. Whisk together. 
3. Cook over medium to low heat. Continue whisking. 
4. Add the butter and whisk until the mixture is nice and thick. Should take around 5-6 minutes. 
5. Transfer to a bowl and place in the fridge for an hour to cool down. 
6. Once cooled, you can fill your cupcakes with your completed lemon curd. 

Check out the video!
https://www.youtube.com/watch?v=JwpVUZpyS4w

Lemon Cupcakes

Lemon Cupcakes

           Ingredients                                                 Yield: 9-12 Cupcakes 

• 250ml (1 Cup)    Flour
• 2 ml (1/2 Tsp)    Baking Powder
• 1 ml (1/4 Tsp)    Baking Soda
• 175ml (3/4 Cup) Sugar
• 50ml (1/4 Cup)   Room Temperature Butter
• 2                       Egg Whites
• 10ml (2 Tsp)      Grated Lemon Zest
• 75ml (1/3 Cup)  Buttermilk (Or use plain milk and add the lemon juice)
• 50ml (1/4 Cup)  Lemon Juice

           Instructions

1. In a bowl, mix together flour, baking powder, and baking soda. 
2. Using an electric mixer, mix the sugar and butter until combined. 
3. While continuing to mix, add the egg whites one at a time. 
4. Add the lemon zest to the mixture. 
5. Add the flour mixture and milk to the batter, however alternate between the two, making three additions of flour and two of milk. If you used the buttermilk you can add the lemon juice after you have mixed the flour and milk completely. 
6. Scoop out the batter into your muffin cups. 
7. Bake in a 350 degree F oven for 20-25 minutes. 
8. Cupcakes will not get overly dark but will have a spongy texture. 

Check out the video!

https://www.youtube.com/watch?v=JSHBtStBrfA

Cranberry Sauce

Cranberry Sauce

               Ingredients                                     Yield: 600ml

• 340g (3 Cups)       Whole Cranberries
• 250ml (1 Cup)      Orange Juice
• 225g (3/4 Cups)   Granulated Sugar
• 1 Sprig                 Rosemary
• 1 Small                Onion (Fine Dice)

               Instructions

1. Melt around a tablespoon of butter in a pot. Sauté the onions until soft and translucent. 
2. Deglaze the pot with the orange juice, then add the sugar and mix.
3. Add the rest of your ingredients, being the cranberries and rosemary. 
4. Boil down the cranberries until they are mostly disintegrated and the liquid has become fairly syrupy. 
5. Remove the rosemary sprig.
6. You can choose to leave your sauce chunky or blend it until smooth. 
7. Enjoy your delicious sauce on your delicious turkey! 

Check out the video! 

https://www.youtube.com/watch?v=UgnxqFaHOjc

French Apple Pie

French Apple Pie

                 Ingredients (Filling)                                   Yield: 1 9-inch Pie 

• 900g (7ish)            Apples (Firm, Peeled, Sliced)
• 30g (2 Tbsp)          Butter
• 90g (1/2 Cup)        Sugar
• 2 oz (1/4 Cup)       Cold Water
• 24g (2 Tbsp)          Cornstarch
• 100g (2/3 Cups)     Brown Sugar
• 4g (1 Tsp)              Cinnamon
• 1g (1/4 Tsp)           Nutmeg
• 10g (Half a Lemon) Lemon Juice
• 1 Uncooked            Pie Shell

                        Streusel

• 1/3 Cup                 Cold Butter
• 1/3 Cup                 Brown Sugar
• 3/4 Cups                Flour
• 1/2 Cup                 Oats or Nuts
• Dash                      Cinnamon

                      Instructions

1. Melt the first amount of butter in a pot. Add the apples and sauté until they become slightly soft. 
2. Add the first amount of sugar. let it simmer for a few minutes. The sugar will draw out more of the juice from the apples. 
3. Mix the water and corn starch together until smooth. Add the the apples. Boil until the liquid is thick and clear, and be sure to stir constantly. 
4. Remove the pot from the heat. Add the brown sugar, cinnamon, nutmeg and lemon juice. Stir until well combined. 
5. Cool the pie filling completely. 
6. In a bowl mix together all the ingredients for the streusel. Using your hands crumble the butter through your fingers. Do this until all is combined, but be sure to leave pea sized butter chunks. 
7. Pour your filling into the uncooked pie shell. Sprinkle an even layer of the streusel over top of the entire pie. 
8. Bake in a 425 degree F (220 degree C) oven for 30-40 minutes or until pie is golden brown and crisp.
9. Best served warm with homemade vanilla ice cream. 

Check out the video!
https://www.youtube.com/watch?v=Nd2oVKA52QQ