foodessa

Showing posts with label Old Montreal. Show all posts

Banana Pineapple Nut Raisin muffins {2 versions}

A moist, aromatic and incredibly tasty banana and nut muffin reinvented.
Inspired by the popular muffin from 'Olive et Gourmando' bakery cafe in Old Montreal, Quebec.

Surprisingly still chilly during our Montreal Spring, muffins are being baked and...
old recipes are re-invented to help us get ready for our Summer wears.
I for one, have not even begun looking at my wardrobe of colors.

Yes, a little denial is in the works for sure. I do love food...exercise...well, not so much.
Thank goodness I enjoy many walks around Montreal to keep me in line for the next treat ;o)

Old Montreal's incredibly popular bakery cafe:
Olive et Gourmando on Saint Paul street started it's foundation of followers at...
the very beginning when they created the delectable Banana Nut muffin.

Although this gem has been gently tossed aside for the more trendier selections, it still has it’s place.
At the time, many desired the recipe for this muffin and as usual, this had been a well kept secret.
Until, one day, the owner decided to share it on a popular French television cooking show.
I was one of many to have grabbed the recipe and ran with it on many occasions.

Tweaked it when I was missing some ingredients and also embellished it at my whim.
Although this one still remains one of my favourites...
I had decided it was time to create a healthier and gluten-free version of my own.
Coming darn close to the original...I’m pleased to finally share this version.
Now, a tasty, moist muffin can be enjoyed with just a little less guilt. Enjoy.

Gluten-Free
Banana Pineapple Pecan Raisin muffins

Inspired by the popular banana, nut muffin from 'Olive et Gourmando' bakery cafe in Old Montreal, Quebec

makes 12 muffins

Printer version

INGREDIENTS:
(American measures)

. 1/4 cup sour cream
. 1 tsp. baking soda

1-1/2 cup worth of fruit:
. 1 cup crushed pineapple
. 3 very ripe medium, bananas

. 1/2 stick (1/4 cup) unslated butter, room temperature
. 1/4 cup grapeseed oil
. 1/2 cup brown sugar, packed
. 2 large eggs
. 1 tsp. pure vanilla extract
. 1 tsp. apple cider vinegar

DRY:
. 1/2 cup buckwheat flour
. 1/2 cup chestnut flour
. 1/2 cup ground almond flour
. 1/4 cup arrowroot starch
. 1/2 tsp. ground cardamom
. 1/2 tsp. ground nutmeg
. 2 tsps. ground cinnamon
. 1/2 tsp. sea salt
. 1 cup pecans (reserve 24 halves and crush the rest)
. 1/2 cup dried raisins

PREPARATION:

. Pre-heat the oven at 375F. Position the rack in the center of the oven. Prepare a muffin pan with paper liners. (Note: oil spray will be used right before pouring the batter.)

. In a small bowl, stir both the sour cream and the baking soda. Set aside to activate.

. In a small food processor, pulse both the pineapple and the bananas into tiny, coarse chunks. Set aside as well.

. In a large bowl, with an electric beater, cream together the butter, oil and brown sugar. Add the eggs, vanilla and vinegar. Combine well.

. Add the pineapple and banana mix gradually and mix until combined. Add the sour cream mix and combine. Set aside.

. In a medium bowl, mix ALL the dry ingredients (remember to reserve the 24 pecan halves) and make a well in the center. Pour in the WET mix into it. With a strong spatula, combine only until all traces of flour have disappeared.

. Spray a generous spot of oil into every paper liner. Fill the cavities evenly, about 3/4 of the way. Garnish with 2 Pecan halves on top of each unit.

. BAKE them for about 25 minutes in a dark pan and 27 minutes in a lighter pan.

Tip: When you take them out...do not wait longer than 5 minutes to extract them out of their cavities. Yes, they will still be hot...but not unmanageable. This will stop the muffin from over baking and will keep the liners from sticking too much to the muffin.

. When ready to peel off the cupcake liners...be gentle and patient.

. STORING: If not planning to eat the muffins within the next two days...it's best to freeze them with their paper liners up to one months time. When re-warming...keep the paper liners on. Set the oven on very low for about 20 minutes.

............................................

Here's the ingredients from the original version.

Olive et Gourmando's Banana Nut muffin

In general, you are to follow the same instructions as mentioned above...

...except not to add the nuts into the batter. They'll be used only for the garnish.

. 1/4 cup sour cream

. 1 tsp. baking soda

. 3 very ripe medium, bananas

. 1 stick (1/2 cup) butter, room temperature
. 1 cup brown sugar, packed
. 2 large eggs
. 1 tsp. pure vanilla extract
. 1 cup A.P. flour
. 1/2 cup whole wheat flour
. 1/2 tsp. ground cardamom
. 1/2 tsp. ground nutmeg
. 2 tsps. ground cinnamon
. 1/2 tsp. sea salt
garnish: 1/2 cup pecans (coarsely chopped for garnish)

Here's to one more muffin indulgence right before...

we face the reality of our slimmer Summer wears.

Have a wonderful week and flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

HOLIDAY time DESSERTS

Memories from the satisfaction of sweets reign supreme in this holiday baking period.
I'm busy making some oldies as well as experimenting with the newer additions.
Here's a few I wanted to share with you from my past holiday favourites.

The CHOCOLATE amaretti cookie cake torte in this photo is one that Mom made from my creations.

Mom and 'Nonna' inspired me at a young age to become the enthusiastic baker.
Mom is now baking up some of my creations.
'Nonna' in heaven is finally enjoying the show ;o)
Mommy not only turned out a tasty treat, she out shined me in the celebratory decor.
Thanks Mom for showing me that you too can be an excellent student ;o)
***

ALMOND intense RICCIARELLI orange cookie from Siena
Almonds ground up to render a moist interior along with a crunchy personality.

Orange flavours intensified this traditional delight from Siena, Italy.

RUM spice FRUITCAKE
Specially selected dried fruits and dark Rum maceration blends with a spice variety.
Smooth tasting butter companion with deep Demerara sugar for a special outcome.

Pinwheel Star of the cookie box

Sumptuous dough gets the star treatment and joins the holiday cookie box.

A variety of delicious fillings are as limitless as your imagination.

Chocolate Raspberry Peach CHEESECAKE

Over-baked cookies got recycled into the foundation for this...deliciously indulgent classic 'New York style' creamy Cheesecake.

CHOCOLATE TRUFFLES with SPIRIT

...and also try...

Chocolate - Italian (Nougat) Torrone truffles

Chocolate CRANBERRY Cointreau cake

The cherished CRANBERRY got the spa treatment....in this deliciously moist and scrumptious torte.

Yule Log - Bûche de Noël - CHOCOLATE cake - CARAMEL- COFFEE custard CHOCO - MAPLE SYRUP topping

My contribution to our traditional Christmas feast is with a 'Yule log' gone rogue.

One bite will make you realize why dessert should be eaten first ;o)

dried FIGS bathing in PORTO

Plumped up some sun-dried figs into...a perfectly spirited culinary concoction.

Chocolate Caramel Cheese flan cake {aka ChocoFlan cake}

Trading places. Baking magic transforms two separate desserts into one.

Physics along with Chemistry makes this scrumptious cake flipping unique.

Mocha Amaretto CREME BRULEE Almond Crunch
Shamefully starting the New Year happily with a custard and crunch dessert.
A terrific beginning was derived from a declared negligence in my kitchen.

Apple Dulce de Leche Bavarian style cheese cake

Dependable apples wiggle into a smooth bath held by a chocolate cookie base. Luscious Dulce de Leche and cream cheese envelope the apples for a scrumptious bite.

stuffed Roll PASTRY COOKIE Chocolate, nuts, raisin and citrus

Delectable pastry cookie to gear you for the upcoming holiday baking.

Bundle up and roll together some chocolate, nuts, raisins and a punch of citrus.

Château Ramezay on Notre-Dame street in Old Montreal

Here's to celebrating in good company with sweet treats.

Happy holidays to all and may your blissful wishes come true ;o)

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

No Egg - Chocolate Banana Rum ice cream

A delectable treat in the midst of caramelized apples, garnished with a nut crisp.

Smooth tasting Chocolate Banana Rum ice cream nestled into a flaky, crisp phyllo cup.

What does terrific food and magnificent buildings have in common?

Inspiration to do better and the desire to create and achieve sublime results.

Brick by brick, stone by stone, our historic buildings slowly came to glorious life.

So did this mounted dessert setting...an assembly of flavours, colors and textures.

Architectural elements in our Old Montreal centre had brought on this assembly of characters.

Parts all made ahead, brought on a creative spin to this dessert presentation.

Textures, design elements and colors from these marvellous buildings were my motivation.

It definitely pushed me to do better with this usually egg-based ice cream.

Highlighting flavours is like bringing out the best in what could have been a flawed design.

Not because using eggs and whipped cream are considered flaws.

However, the extra inches on my tummy were screaming for a better version of my original recipe.

A clever technique of partially freezing evaporated milk produced a whipped cream like texture.

Bananas, as most of you may already know, is a very acceptable substitute for eggs.

Therefore, armed with tricks, I got on to experimenting with a lighter fare of ice-cream making.

Chocolate Banana Rum

No-egg ice cream

makes about 6 cups (1.5 litres)

Print version

INGREDIENTS:
(American / Metric measures)
Note: 1 can (370ml/1-1/2 cups) of evaporated milk will be needed.

Chocolate mix:
. 1/2 cup (125ml) 2% evaporated milk
. 1/2 cup (125ml) 2% milk
. 3 oz. (90g) dark (65-70%) bittersweet chocolate, coarsely chopped
. 1/2 cup (110g) organic cane sugar
Rum Banana mix:
. 1 cup (250ml) ripe banana (about 2 med. bananas)
. 2 Tbsps. (30ml) dark Rum
. 1 tsp. (5ml) pure Vanilla extract
. pinch of sea salt
.......
Custard Cream - continued - Part-2 ...
...to later place into the freezer
. 1 cup (250ml) 2% evaporated milk

PREPARATION:

...CHOCOLATE mix:
1. In a small saucepan, warm the milk(s) on LOW-MEDIUM to lightly warm.
2. Meanwhile, place the chocolate pieces and sugar into a medium bowl. When the milk(s) show an apparent, gentle boil, immediately pour it over the chocolate. Let it rest for 20 seconds and then stir it until chocolate is completely melted. Set it aside and let it cool at room temperature (about 20 minutes).
...Rum BANANA mix:

3. In a medium bowl, mash the banana until fairly smooth. Whisk in the Rum, vanilla extract and salt. Combine until smooth. Set aside until the chocolate mix has reached room temperature. Cover it with a plastic wrap touching the surface. Leave it for about 30 minutes before refrigerating it for a minimum of 3 hours to overnight.

Part-2: (next day)
4. Pour the remaining evaporated milk into a deep, large stainless steel bowl and place it into the freezer. Leave it undisturbed for 2 to 2-1/2 hrs. all depending on the freezer's strength. The center should not be completely frozen.
ASSEMBLY: (do these next steps with urgency...keeping ingredients always as cold as possible.)
5. Remove the bowl from the freezer. With an electrical whisk, whip the partially frozen milk until it holds its peak. Then gently fold and whisk in the the cold custard.
Note: Here's where an ice-cream machine can be used. Otherwise, place this mix (covered) at the back of the freezer.
6. After the first 30 minutes, give the ice-cream a quick whisking to break up the initial forming crystals. Freeze and repeat the whisking within the next 30 minutes.
7. Freeze again for a last 30 minutes, then whisk and pour the mix into a freezer proof container.

. This ice-cream remains creamy and very smooth...lusciously delicious to say the least. Enjoy.

***

PHYLLO cup baskets
(make ahead)
Makes 12 cups
Note: use two muffin pans so that the cups are easier to manage.
Printer version

INGREDIENTS:
. 6 Phyllo sheets (fresh or thawed)
. 1/4 cup (50ml) unsalted butter, melted
. 1/4 cup (50ml) vegetable oil (grape seed preferred)

PREPARATION:

. Pre-heat oven to 350F/180C/Gas4. Position rack in the center of the oven.

1. Brush onto Grease each Phyllo sheet the mix of butter and oil. Layer the first 3 sheets together.

2. With a sharp knife, divide the layered sheets into 6 equal squares.

3. Afterwards, place each layered square into the first muffin pan.

4. Repeat the process for the next pan.

5. Bake for about 6 minutes or until the tips don't pass the golden brown stage.

6. Leave them cool in the muffin pan. Once cooled, use them or store them for later use.

. They store very well in a tin box for up to at least a month.

***

easy NUTTY cookie CRISPS

Kindly refer to this post for the recipe:

‘ Brutti ma Buoni ’ cookies

(make ahead) ***

Caramelized Rum Apples

. 2 large apples, peeled and sliced
. 1 tsp. (5ml) unsalted butter

. 2 Tbsp. (10ml) brown sugar

. pinch of sea salt

. 1 Tbsp. (15ml) dark Rum

PREPARATION:

1. In a medium skillet, melt the butter on medium heat.
2. Add the apples and sauté for a few minutes before adding the brown sugar, salt and Rum.
3. Toss the apples until caramelization is achieved and that apples are cooked.

. Serve at room temperature as the base to the Phyllo cup.

Since all parts are made ahead...just assemble...and voila...
an elegant serving of ice cream will emerge to wow your guests.

Enjoy your week and don’t forget to make this treat ;o)

Ciao for now and flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

Here are other related recipes that may be of interest:
- bold BEETroot Mascarpone Banana Rum ice-cream
- BUTTERSCOTCH caramel ice-cream
- Chocolate Espresso Kahlua Ice Cream
- FIG chocolate PORT nutty ice cream
- LEMON coconut ginger MOUSSE ice cream
- Strawberry Banana Limoncello ice cream

Frozen Berry Mousse Mini Cups

Simple, frozen mini cups delight the palate with sweetness and a little bite.

Berries and whipping cream get together for your pleasure and refreshment.

This year, we have remained put and decided to slowly visit new and old parts of our own city.

How could I not start with a visit at the old port of Montreal.

A beautiful, clear day was awaiting for Hubby and I to get re-acquainted with this part of town.

We somehow had taken it for granted and had sadly abandoned in the last few years.

Vitality, colors and fragrances always brings inspiration.

At times, although we tend to think we're creative...we need an extra nudge.

It was time I embarked on our Montreal Metro system.

Off we went onto our mini day excursion.

Hand in hand we reminisced about the various times we spent in these charming quarters.

Tourists seemed to be more informed about the festivities than we were.

That's alright, I usually feel the same when we visit their parts of the world.

We do tend to be caught up with our work and daily grind.

What's been missing is some play and adventure time.

So, why not in our own city.

This past week we had a few beautiful, sunny days.

I was longing for an ice-cream on a sugar cone.

Then, I remembered how I'm continually turned off with the latest commercial ingredients.

A warm day like this one beckoned the desire to create an easy, fresh, cold dessert.

Here's one that is surely to hit the spot.

frozen Berry Mousse

mini cups

Makes 24

Printer version

INGREDIENTS:

(American / Metric measures)

Base:

1-1/2 cup (150g) crumbled cake or crushed cookies

Optional: Keep some crumbs for decorative garnish

Berry Mousse Cream:

. 1/2 cup (125ml) of berry purée [1 cup (250ml) red berries of choice]

. 1/4 cup (25g) granulated sugar

. 1 Tbsp. (15ml) frozen orange concentrate
. 1 cup (250ml) whipping 35% cream

PREPARATION:

Base:

1. Spoon and press down 2 Tbsp. (15ml) of crumbs throughout the bottoms of each mini cup. Set aside.

Berry Mousse Cream:

2. In a pre-cooled, medium bowl, whip the cream. Place this back into the refrigerator while preparing the berries.

3. In another medium bowl, mash the berries and then pass them through a sieve to remove all seeds. Add them back to the bowl with the orange juice and sugar. Whisk until the sugar has dissolved.

4. Afterwards, remove the whipping cream from the fridge and gradually fold in the berry purée.

Assembly:

5. Fill each cup with the cold mousse cream by surpassing the cup rims just a little.

6. Place the pans in the freezer for at least 2-3 hours before carefully unmolding.

. Serve immediately or store them unmolded into a plastic freezer container by adding parchment sheets in between the levels. Enjoy these wonderful treats.

Here's to a continued pleasant summer wherever you are.

If you're staying on the homeland, why not become a tourist in your own city.

You'll find that so much has indeed changed, however, the familiarity hugs you with comfort.

Ciao for now and flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.