Beer Batter

Beer Batter

                                 Ingredients                                  Yield: 450ml (2c)

• 1 Bottle or Can       Beer
• 150g (1 Cup)          All Purpose Flour
• 5g (1Tbsp)             Baking Powder
• 5g (1 Tbsp)            Garlic Powder
• 5g (1 Tsp)              Salt

                                 Instructions

1. Mix all dry ingredients in a bowl. 
2. Add the beer and mix together until it forms a thick batter.
3. Be sure that the batter is nice and smooth. 
4. Dip your finger in the batter. If it coats your finger well then your batter is done.

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

Tartar Sauce

Tartar Sauce

                                  Ingredients                      Yield: 250-300ml

• 1                         Egg Yolk
• 220ml (1 Cup)   Canola Oil
• 40g (3 Tbsp)      Pickles (Small Dice)
• 30g (2 Tbsp)      Capers (Chopped)
• 1                         Lemon
• 40g (3Tbsp)       Shallots (Small Dice)
• 5ml (1 Tsp)        Mustard
• 30ml (2 Tbsp)    Apple Cider Vinegar

                                   Instructions

1. In a bowl add the egg yolk, mustard, and half a lemon. Whisk together.
2. Slowly and gradually add the canola oil to the egg mixture while continuously whisking. 
3. Add the pickles, capers, and shallots to the mixture. 
4. Season to taste with salt. 
5. If you wish, you can add some chopped dill or parsley to the sauce.  
6. Serve with your favorite deep fried fish or store in an airtight container in the fridge until needed.

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

Chocolate Caramel Sea Salt Tart

                       Ingredients:         Yield: 1 Pie Dish. (Pieces depending on size)                                          

• (For Base)
• 1 Pkg            Oreos or Oreo Crumbs
• 1/3 Cup         Melted Butter
• (For Caramel)
• 1/2 Cup        Butter
• 1/2 Cup        Brown Sugar
• 2 Tbsp          Light Corn Syrup
• 1/2 Cup        Sweetened Condensed Milk
• (For Chocolate Ganache)
• 12 OZ          Good Quality Dark Chocolate
• 1 Cup          Heavy Cream

                   Instructions:

1. Pulse up the entire package of Oreos until they are a fine crumb, or just use Oreo crumbs you can buy in the store.
2. Mix together the crumbs and the melted butter in a dish. Once it is fully mixed poor into a pie dish and press down with a fork or your hand. Make sure it is spread evenly and that the crumbs go up the sides of the pie dish.
3. Bake the base for 10 minutes in a 350 degree oven. 
4. To prepare our caramel, place a pot on the stove. melt the 1/2 cup of butter. Once it has mostly melted add the brown sugar, corn syrup, and sweetened condensed milk. You must keep stirring until down, because the caramel will burn very easily.
5. Bring the caramel to a boil for 5 minutes. Once done, remove from heat. You can transfer the caramel to another dish to keep it from burning, or poor it into your baked base if it is done. 
6. If you are waiting on your base to be baked. You can reheat the caramel in the microwave for a few seconds. Pour the caramel into the middle of the baked base, and spread it out evenly. Place it in the refrigerator to set. 
7. To make the chocolate ganache, place a small pot with an inch and a half to two inches of water on the stove. Place a metal bowl on top of the pot. This will keep our chocolate from burning. Place the chocolate in the metal bowl and let it melt down. Once melted add the heavy cream. Mix until fully incorporated. 
8. Take the tart out of the fridge and pour the ganache over top. Spread out evenly. Place it back in the fridge.
9. Once the chocolate has set mid-way, sprinkle the sea salt on top. Don't do too much, because we don't want to season the tart, we just want that hint of saltiness. 
10. Place the tart back in the fridge to fully set for an hour or two. Cut and serve. ENJOY!

Check out the video here!

https://www.youtube.com/watch?v=78h0O_yLh80

Sesame Black Peppercorn Tuile

Sesame Black Peppercorn Tuile

                Ingredients                           Yield: varies depending on size

• 75g (5Tbsp) Butter
• 75g (1/2c)   All-purpose Flour
• 2                  Egg Whites
• 15g (1Tbsp) Granulated Sugar
• 30g (3Tbsp) Sesame Seeds
• 5g (1Tbsp)   Black Peppercorn, crushed

                Instructions

1. Whip eggs whites in a bowl, until they become foamy. 
2. Add softened butter to another bowl and whisk until fluffy, and the flour to the butter and mix until smooth. Add in the foamed egg whites and mix until it is all incorporated. 
3. Take a cookie sheet lined with a silicon mat and place whatever stencil you would like to use. 
4. Scoop up some of the mixture with an offset spatula. Press it into the a corner of the stencil, and spread even across the entire thing. 
5. Lift off the stencil and continue doing the rest of your tuiles. 
6. Sprinkle on the peppercorns and sesame seeds. 
7. Bake in a 350 F oven for 5-10 minutes. 

    SIDE NOTE: These tuiles will not bend, because there is less sugar in them. 

Check out the video!

https://www.youtube.com/watch?v=dVSvCpvzv3E

Clafoutis

Clafoutis

                Ingredients                       Yield: 1 9-inch clafoutis

• 450g (1 pt)       Cherries, pitted
• 4                       Eggs
• 350ml (1 1/3c) Milk
• 120g (2/3c)      Granulated Sugar
• 10ml (2tsp)       Vanilla
• 60g (1/3c)         All-purpose Flour

                Instructions

1. In a buttered 9-inch cake pan or flan dish place pitted cherries.
2. In a bowl mix together flour and sugar.
3. Mix in the rest of the ingredients into the flour mix and mix until smooth.
4. Pour the mixture over top of the cherries.
5. Bake in a 350 degree Fahrenheit oven for 1hour to 1 1/2 hours until the custard has set. To test shake the pan and if it doesn't wiggle it is ready. Baking time will vary.
6. Serve warm with a dusting of powdered sugar!

Check out the video!

https://www.youtube.com/watch?v=qWDGFAc4i40

Strawberry Chocolate Cream Pie

Strawberry Chocolate Cream Pie

               Ingredients                Yield: 1 9-inch pie

• 410g (1pt)             Strawberries, hulled
• 50ml (1/4c)           Water
• 80g (1/2c)             Granulated Sugar
• 15g (1Tbsp)           Cornstarch
• 225ml (1c -1Tbsp) Milk
• 60g (1/3c)             Granulated Sugar
• 4                            Egg Yolk
• 20g (2Tbsp)           Cornstarch
• 100g (2/3c)           Chocolate
• 15g (1Tbsp)           Butter
• 1 9-inch                 Pie crust, pre-baked

                Instructions

1. Place hulled strawberries on bottom of pre-baked in an even layer.
2. Take remaining berries, water and place on a pot on medium high heat.
3. Combine 80g sugar with the 15g of cornstarch and add to the pot of berries.
4. Mash everything together and bring to a boil.
5. Once boiled and thickened pour over top the berries in the pie crust. (Stirring to prevent burning).
6. Let it chill in the fridge while making the chocolate part.
7. Combine milk, half of the 60g of sugar and bring up to a boil.
8. Combine remaining sugar with yolks, and cornstarch and mix until smooth.
9. Once milk has come up to temperature add to the egg mixture gradually to temper the eggs.
10. Return the mixture to the pot and bring up to a boil to thicken the mixture.
11. Once thickened stir in the chocolate and butter until uniform in colour.
12. Pour the chocolate mixture over the pie and spread smooth.
13. Cover with a piece of plastic wrap to prevent a skin from forming on top and refrigerate for and hour or until it has set.
14. Slice and serve!

Check out the video!

https://www.youtube.com/watch?v=_u8ZTQfu21c