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berries

Grand Marnier Strawberry Dulce De Leche Pie

July 26, 2019 By stemsandforks Leave a Comment

This Post was sponsored by Paderno. All thoughts and opinions are my own. 

I was tempted to name this pie “Strawboffee.” Doesn’t seem to roll off the tongue as well as Banoffee does it. But in all fairness, I wanted to pay homage to the infamous British pie the Banoffee: a portmanteau of its two main ingredients. Bananas and toffee. 

So instead I called it a Strawberry Dulce de Leche Pie which doesn’t do the tart justice. But I couldn’t name it “Crushed digestive cookie crust, layered with a rich dulce de leche, with red strawberries macerated in Grand Marnier, topped up with a massive fluffy cloud of Chantilly cream and shaved chocolate Pie,” now could I?

Paderno Power Blender
Paderno Power Blender 2-Litre jar is shatter-,scratch- and stain-resistant, as well as BPA-free.
Paderno Power Blender’s Vortex Blade Technology is specially-designed to circulate food while blending or chopping for perfect, consistent results

In this recipe, I made the dulce de leche by cooking the milk slowly in a Bain-Marie. Feel free to make your own homemade dulce de leche or boiling down the can of sweetened condensed milk in a pot. Frankly, I have never tried doing the method of boiling the entire can for an hour. I’ve read a few horror stories of it exploding mid boll! If you do boil the can please make sure the can of condensed milk is constantly and fully submerged in the boiling pot of water the entire time it is boiling. About 1 hour to boil is what I read online. The trick I’ve used below is cooking the condensed milk in the oven for an hour and a half in a Bain-Marie, a hot water bath. To slowly and evenly cook the condensed milk into a thick caramel toffee. …

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Filed Under: berries, Fruit, No Bake, Pies, Tarts Tagged With: banoffee, cake, dulce de leche, Paderno, strawberries, tart

Raspberry Beet Smoothie Cake

July 5, 2019 By stemsandforks Leave a Comment

This post was sponsored by Paderno Kitchenware. All thoughts and opinions are my own.

Paderno’s Power Blender with the Vortex Blade System, Paderno’s Maple Cutting Board and Paderno’s Immersion Blender .

A few years ago, I remembered travelling by train and talking to a few tourists from Germany about the unbearable scorching heat we were experiencing at the time in the south of France. They teased me that the humidity was probably a warm welcome, considering the arctic conditions I must endure back home here in Canada.

That’s right…arctic conditions. 

Paderno’s Richmond Cake Server.

It’s 30 C temperature plus humidity here in Southern Ontario.  Which means I try to keep the oven off, dishwasher running at a minimum and stick my head in the freezer as often as possible. Snacking consists of cold coffee, smoothies, and ice cream. And definitely loads of fresh local berries. 

Which is why this Raspberry Beet Smoothie Cake made with Paderno’s Power Blender is my go-to cake to battle our humid hot summers. I tend to omit the word “beet” when asking the kids if they want some “raspberry smoothie cake topped with whipped cream.” And to be completely honest, you don’t taste beets. Rather a smooth, sweet, crunchy and icy treat. 

Paderno’s Richmond Cake Server.

The beautiful thing about using Paderno’s Power Blender is the Vortex Blade System. It ensures a smooth and consistent result every time. No undesirable chunks of beets that kids may potentially bite into. Instead, a creamy, perfect texture. The blender itself is super easy to use. There are pre-set functions and manual speed settings for smooth operation and accurate controls. There’s even a smoothie function!

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Filed Under: berries, Cakes, No Bake, Sponsored Tagged With: cake, No bake, Paderno, Raspberries, Smoothie, summer

Blackberry Jam filled Donuts

May 17, 2019 By stemsandforks 2 Comments

I recently did a survey on my Instagram feed to see how many of you actually read blog posts…less than 50% read…most of you scroll through pics and just get right down to business with the recipe. So I decided to take a different approach today. Today’s blog post will be short and very sweet. a paragraph to sum up what this donut is. And a paragraph with short notes for handy tips and tricks… Leave a comment if you have time (something everyone said they were short on) and let me know if you prefer this sort of blog post!

ABOUT: This donut is also known as Berliner Pfannkuchen or pączki. Whatever you want call them, these donuts are AMAZING! How could it possibly go wrong when one deep fries brioche dough, cover it with sugar then fill homemade blackberry jam!!!

TIPS/NOTES:

  • Make sure yeast hasn’t expired…I store mine in the freezer !
  • I often get comments/messages that their yeast didn’t poof or their dough didn’t rise…either the water was too hot or not hot enough or the yeast has expired
  • This recipe calls for 1 tablespoon of yeast. I have tested this recipe with 2 teaspoons and 2.5 teaspoons and Ive decided that 1 tablespoon is best for the fluffiest donuts…If you’re curious to know more about this yeast testing…feel free to email me.
  • This is a sticky dough…Don’t be tempted to keep adding flour.
  • After kneading and the first rise, let it rest overnight in the fridge…makes dough easier to work with and has time for the flavours to work itself in the dough
  • As well overnight chilling makes for better texture.
  • Dough can be stored in fridge for up to 2 days
  • Donuts need to be eaten same day when fried…I’m confident there will be no leftovers.
  • The jam recipe yields about 1/2 cup of jam-i prefer my donuts with less jam…If you prefer loads of jelly, feel free to double the quantity for the jam!
Dough is almost ready for it’s first rise.
A look inside from one of the smaller donuts
An earlier test version…These didn’t get a second rise once they came out of fridge…You can see they are not as fluffy.

 

Blackberry Jam Filled Donuts
2019-05-17 16:50:57
Yields 12
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Prep Time
14 hr
Cook Time
12 min
Prep Time
14 hr
Cook Time
12 min
INGREDIENTS For the Dough
  1. 1 Tablespoon traditional yeast
  2. 1 teaspoon white granulated sugar (for the yeast)
  3. 1/2 cup milk
  4. 1 teaspoon salt
  5. 455 g or 3 1/2 cups all purpose flour
  6. 50 g or 1/4 cup granulated white sugar
  7. 4 large room temperature eggs
  8. 85 g or 3/8 cup or 6 tablespoons unsalted butter room temperature & cubed
INGREDIENTS For the Blackberry Jam
  1. 340 g or 12 ounces fresh blackberries
  2. 1/2 cup white granulated sugar
  3. 2 tablespoons lemon juice
  4. 1 tablespoon cornstarch
INGREDIENTS for Frying/Finishing touches
  1. 6-7 cups of vegetable or light oil
  2. 300 g or 1 1/2 cups granulated sugar for dusting the donuts
  3. 6 oz or 170 grams = about 24 blackberries to plug the holes
INSTRUCTIONS For the Jam
  1. Make the jam while you're waiting for the first proof or when the dough is chilling overnight
  2. In a medium saucepan on medium heat, stir the blackberries, and sugar together.
  3. Mash the berries with a masher
  4. In a small bowl mix 1 tablespoon corn starch and 1 table spoon water together, add to simmering blackberries and stir until it starts to thicken.
  5. Stir and heat for another 15 minutes or until it has thickened (will thicken more when cooled)
  6. Remove from heat and run through fine sieve to remove the seeds
  7. Set aside to cool - add the lemon juice then cover and store in fridge overnight
INSTRUCTIONS For the Dough
  1. In a small bowl, mix 1 teaspoon white sugar and 1 tablespoon yeast, set aside.
  2. In small saucepan, warm up 1/2 cup milk to a simmer until it reaches 110F (not too lukewarm but not to hot to touch- just use a thermometer !)
  3. Pour over the sugar/yeast and stir. Set aside and allow to poof about 8 minutes
  4. In bowl, whisk together the flour, salt, and 1/4 cup sugar
  5. In stand mixer bowl with paddle attachment, beat the 4 eggs, then add the poofed yeast/milk mix
  6. On low, beat in the flour mix-will look shaggy
  7. Swap out the paddle to the kneading hook and knead on medium speed for 2 minutes until it forms into a large sticky ball like form-scrape down sides with spatula
  8. Add the butter, a cube at a time making sure each cube is well mixed in before adding the next cube of butter (still medium speed)
  9. Drop speed to low and knead for 5 minutes
  10. Dough is ready when it is glossy and somewhat translucent but doesn't tear
  11. Remember this dough is a sticky dough. Refrain from being tempted to add more flour...It will be less sticky after an overnight chill!
  12. Cover your bowl with a damp kitchen towel, leave in warm room for 1 to 1.5 hours or until it has doubled in size
  13. Punch dough down once, cover with plastic and refrigerate overnight
INSTRUCTIONS for prepping the donuts
  1. Cut out 16 or so 4 inch square parchment papers, dust with a bit of flour and place on a couple large trays and set aside
  2. Turn dough out onto lightly floured counter
  3. Roll out dough into a 9.5 inch by 13 inch rectangle, 1/2 inch thick and cut out about a dozen three inch discs with a biscuit/cookie cutter (and maybe a couple smaller donuts from the edge of dough)
  4. (You can take the cut out dough and re-roll 1 more time to get 3 more donuts-note these will not be as nice looking as the original discs)
  5. Transfer all the discs with a non stick food turner (flipper) to the parchment paper squares
  6. Cover completely with a damp thin cheese cloth or plastic making sure the plastic doesn't touch the dough...you can do this by placing small tumblers or shot glasses in between the discs
  7. Place in warm area of home and let rise another 1 hour
  8. If you feel like they are over rising/proofing, then start frying...overproofing will have them smelling like yeast
INSTRUCTIONS for Frying the donuts
  1. Fill a piping bag with the cooled blackberry jam and a small round tip, set aside
  2. Lay out a few paper towels on a baking tray
  3. Pour the 1.5 cups of granulated sugar on a plate ready for donuts to be dusted
  4. Add the vegetable oil to a large heavy bottomed pot or your deep fryer to 350°F - 365°F.
  5. Take the discs of donuts flipping it over with the parchment paper and drop in oil ...Fry 3 at a time...more will alter the temperature of the oil
  6. Fry each side about 2-2.5 minutes or until golden brown and transfer to paper towel with a slotted spoon
  7. Roll in the sugar after about a minute of cooling and set aside on a baking rack or wooden board
  8. Do this to all the donuts
  9. Take a chopstick or something to poke two holes on opposite sides of all the donuts
  10. Gently fill jam on both sides of donut with pastry bag
  11. plug the two sides of the donut holes with a fresh blackberry
  12. Bon app!
Notes
  1. Donuts must be eaten same day as when its been fried.
  2. I tend to like my donuts to have less jam than the typical donut...feel free to double amount of jam (ingredients would double)
Adapted from Brioche dough adapted from The Kitchn
Adapted from Brioche dough adapted from The Kitchn
STEMS & FORKS https://www.stemsandforks.com/

 

Filed Under: berries, Donuts, Family Favorites, Fruit Tagged With: babka, blackberries, brioche, donuts, jam, yeast

Mochi Balls with Fermented Organic Blueberries from Chile

January 18, 2019 By stemsandforks 2 Comments

This post was sponsored by Fruits From Chile. All thoughts and opinions are my own

If you didn’t get it right with your new year’s resolutions this month, don’t worry. There’s another new year coming up on February 5th 2019 and you can start anew! With the Lunar new year just around the corner, I thought these Mochi Balls filled with lacto fermented organic Chilean Blueberries would be perfect to ring in the new year and provide a second opportunity to become healthier and kinder to one’s body and mind. 

Lacto-Fermented Foods:

So we all know how naturally fermented foods provide healthy probiotic bacteria. Stuff that’s good for our gut. Studies have shown that the natural probiotics created from fermentation also increases vitamin content thereby boosting our immunity naturally which helps fend off the flu and cold. (source) Consuming fermented foods are also safer to consume than raw as the lactic acids essentially kill off the bad bacteria such as E-Coli. (Source) And it has been proven time and again that improving gut health aids digestion thereby helping promote healthy body weight. It doesn’t stop here. There are a plethora of reasons lacto fermented foods are good for us. 

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Filed Under: berries, Fermented, Fusion, Gluten Free, Holidays, Sponsored, This Korean Bakes

Pavlova with White Currant Curd

July 23, 2018 By stemsandforks 5 Comments

I’ve been promising a Pavlova recipe for ages. And while the web is doused with Pavlova recipes, I thought this white currant curd one might stand out. And stand out she does!  I rigorously researched (meaning I Googled it), and I couldn’t find a white currant Pavlova or for that matter a white currant curd anywhere online. 

It’s been a week since I got back from Paris, France and if you’ve been following along on my Instagram account you’ll know Pierre and I were sick for half the time we were there. Food poisoning from lightly seared tuna during a heatwave. I never seem to learn. (Second time…but the seafood stands look utterly scrumptious!) The worst part about this food poisoning story…I had forced Pierre to eat my leftover tuna (of course before I knew it was tainted), and the Airbnb we stayed at only had one toilet. Merde! 

So why a Pavlova now? Before heading to Paris, Pierre had made a mental list of all the foods he wanted to eat. Meringues were one of them. As a child, Pierre and his parents would make a yearly pilgrimage from Geneva to Paris to do some shopping. Not LV or Chanel, but books and antiques. Very old and special books you’d find in the markets along the Seine river. But for Pierre, it was meringues. He’d dream of those fluffy saccharin-drenched, swirly clouds of egg whites every year as a child. 

It’s been 14 or so years since we’ve both been to France and unfortunately that meringue plan never happened for Pierre. Between jet-lagged kids, food poisoning and my workshop, there were maybe at most, two days that we got to venture out …albeit with recovering woozy bellies. So for two days, we focused on showing the kids Paris’ sights and attractions much to their conspicuous lack of enthusiasm.

In the meanwhile white currant curd Pavlova for Pierre…crispy on the outside and pillowy on the inside sweet meringue discs, sandwiching a sugary but tart curd topped with freshly whipped cream. Sorry Pierre! But French meringue will have to wait. First world problems. C’est la vie!

Bon app!

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Pavlova with White Currant Curd
Author: Betty Binon
Prep time:  30 mins
Cook time:  1 hour
Total time:  1 hour 30 mins
Serves: 7
 
For a single tier Pavlova, make exactly half the quantity.
Ingredients
  • FOR THE PAVLOVA:
  • 6 Egg whites room temperature
  • pinch of salt
  • 300 grams or 1½ cups super fine white sugar
  • 2 table spoons corn starch
  • 1 teaspoon vanilla extract
  • 1 teaspoon vinegar
  • FOR THE CURD:
  • 10 ounces or 285 grams more or less of fresh white currants stemmed
  • 4 tablespoons water
  • 6 egg yolks
  • 100 grams or ½ cup white sugar
  • 115 grams or ½ cup unsalted butter room temperature cut into cubes
  • FOR THE WHIPPED CREAM
  • 473 ml or 1 pint fresh heavy whipping cream
  • 4 table spoons fine white sugar
  • 1½ teaspoons vanilla extract
Instructions
  1. DIRECTIONS - PAVLOVA:
  2. Preheat oven with rack in middle to 325 F and line a baking sheet with parchment paper and draw two 7 inch circles with a gap of at least 4 inches between the two circles
  3. In a very clean stand mixer with very clean whisk attachment, beat the egg whites and salt on low speed and work your way up gradually to medium high speed until soft peaks are formed
  4. Start adding the sugar on high speed a table spoon at a time until egg whites are stiff and shiny...test by holding bowl upside down...whites shouldn't move. As well, take a bit of meringue and test between fingers...should be smooth with no grittiness left from sugar...takes about 5-7 minutes
  5. Sift the cornstarch over the meringue and whisk again on medium for max 5 seconds
  6. With spatula, gently fold in the vanilla and vinegar into the meringue until combined
  7. Take spatula and evenly divide the meringue into the two circles traced on the parchment paper
  8. Take an off set spatula and smooth out into circles and smooth out tops...you can make swirls or kisses on the side for an interesting design
  9. Place baking tray with meringues in 325 F pre heated oven but immediately turn down to 300 F and bake for 1 hour.
  10. Once bake time is finished, turn oven off, but do not remove or open door to oven!!! Leave in oven for at least 2-3 more hours. !Important otherwise major cracking and/or sinking pavlova! (keep in mind a little sinking and a little cracking is okay!)
  11. Allow to complete cooling outside in room temperature
  12. DIRECTIONS - CURD:
  13. While the pavlova is baking, in a medium saucepan, cook the stemmed white currants and the water for about 5 minutes all the while mashing them with a potato masher
  14. Once the berries have reduced, remove from heat and push the currant puree through a fine mesh strainer into a bowl... (you'll be left with about ¾ cup of currant puree) ..discard seeds and skin
  15. In a clean saucepan over medium heat add the egg yolks, sugar and white currant puree until well mixed and dissolved- whisking constantly about 4 minutes
  16. Add butter cubes one at a time once mixture warms up and is lightly bubbling and whisk frequently for another 5 minutes or until the mixture is thick and bubbling
  17. Strain through sieve into a bowl (for quicker cooler, use a baking tray lined with parchment paper.)
  18. Cover with plastic film so it touches the curd and refrigerate
  19. DIRECTIONS - WHIPPED CREAM:
  20. Take a clean stand mixer bowl, the whisk attachment, the cream and pop in freezer for 10 minutes
  21. Put the cream, sugar and vanilla extract in the cold stand mixer bowl and whisk on high speed for 1-1½ minutes or until medium stiff peaks form - do not over mix!
  22. ASSEMBLING PAVLOVA:
  23. Place first meringue layer down on your cake stand, take an offset spatula and spread the cooled down white currant curd evenly over the layer
  24. Place next meringue layer on top ...top with all the whipped cream
  25. Garnish with some white currant berries
  26. Keep refrigerated for up to 2 days, however be aware pav will become soggy. Best to consume same day it's been prepared.
  27. Pavlova discs can be made a few days in advance and stored at room temperature in an air tight container with parchment paper between the discs to avoid them from sticking
3.5.3251

 

 

Filed Under: berries, Cakes, Curds, Meringue, Pavlova, Summer

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STEMS AND FORKS
flora and fare
Photography/video, botanical sculptor, food writer. Toronto, Canada

Betty Shin Binon
Chocolate Dipped Red Grapes and Plums from Chile. Chocolate Dipped Red Grapes and Plums from Chile. A decadent way to get rid of all those chocolate Easter eggs and so easy to put together. Something mother use to do when we were kids. The hard crunch of the chocolate coating with the tart sweet juicy grape centre makes these @fruitsfromchile grapes and plums a clever riff from the typical chocolate covered strawberries. Be forewarned: they’re addictive.
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A couple tips: when selecting grapes, make sure the stems are green and flexible. As well that the grapes are plump and firmly attached to the stem. When storing grapes, store in an airtight container or the bag they come in, unwashed, in the fridge. #fruitsfromchile #plums #grapes
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Chocolate Dipped Red Chilean Grapes and Plums
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Ingredients:
2 large bunches or 900g red grapes from Chile
6 plums from Chile
400 g or 2.5 cups chopped dark chocolate or white chocolate (as pictured) or feel free to use any type of chocolate.
2 tablespoons chopped pistachios or granola
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Directions:
Wash fruits and set aside to completely dry.
Roughly chop your chocolate.
Simmer a large pot of water about 1 inch high.
Place a large heat proof bowl on the mouth of the pot making sure the bowl doesn’t touch the water at bottom of the pot.
Stir chocolate occasionally until it all melts.
Prepare a tray with some parchment paper.
Dip entire bunch of grapes in the chocolate. 
Spoon some chocolate over and into all the nooks and crannies.
Partially dip your plums.
Place all your Chilean grapes/plums on parchment paper.
Sprinkle some granola or chopped pistachio over the chocolate while its still warm.
Refrigerate for at least 3 hours or until chocolate has hardened.
Enjoy.
 
*The quantity of chocolate is based on covering all the grapes. For a partial/light coating, consider using half the quantity of chocolate stated in ingredients.
Every Easter the kids and I get a bit carried away Every Easter the kids and I get a bit carried away dying eggs and end up making egg salad sandwiches for days. This year, I’ve come up with something a bit different. After dying the hard boiled Selection Eggs from @MetroOntario with natural ingredients such as blueberries, onion skins, and beets as seen above, I deviled them with a miso, sriracha mayo and sprinkled with green onions and sesame seeds.
It was a great activity developing this recipe with the kids and I’ll definitely be making this again for Easter with the kids.  And the Miso deviled eggs made for a umami packed delicious appetizer. Find the recipe and instructions over at @MetroOntario Website. I’ll put a link in stories with a swipe up #mymetro 
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#eastereggs #deviledeggs #goodfriday #activityforkids
Thin roasted potatoes…always take me back to gra Thin roasted potatoes…always take me back to grade school. As a child, my mom use to make me sesame potatoes to snack on while I trained chess with dad. It was fitting to continue the tradition of roasted potatoes while teaching my little ones the game on the very same board I trained on. This time a Potato & Dill Galette with a Gochujang Yogurt Drizzle featuring @LibertéCanada Greek 2% Plain, AKA the ‘drizzle' for your potatoes. The Liberté Greek 2% Plain beautifully balances the heat of the gochujang which gives it a lovely light taste but still has some kick. See below for recipe. Enjoy! 
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….Pawn promotion…that’s how I won the tournament. 
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#TheTasteLiberté #LibertéPlainCollection #Sponsored 
Recipe in comments.
It’s been a long winter in Ontario and has felt It’s been a long winter in Ontario and has felt even longer being stuck indoors all the time. But finally...spring is here and with it a sense of hope and renewal. Seeing how the earth has shown signs of renewing itself in some aspects while us humans have been indoors en masse, I’m inspired to change daily practices to be better at sustaining our resources. In particular, I’ve been coming up with ways to waste less - especially when it comes to fridge scraps such as veggie tops. We often discard these incredible greens when in fact they’re full of flavour and vitamins. Pictured above I’ve made a Low Waste Carrot Top Pesto with @MetroOntario Irresistibles Pine Nuts. This could easily be substituted with beet or radish tops or even a mixture of various leftover greens and fronds from your fridge. Spread the pesto on garlic toasted bread or toss in your favourite pasta. The pesto is easy to make and comes together in less than 15 minutes. Find the recipe link in stories. #mymetro #MetroOntario
Had the recent pleasure of photographing Chef Mich Had the recent pleasure of photographing Chef Michelle (AKA Mama Lee) of @kimchikoreahouse for an exciting upcoming project featuring Toronto Chefs and their resilience during Covid-19.  As we chatted, I was moved by her stories of hardships as a Korean immigrant,  and inspired by her perseverance. An all too familiar story for so many Asian Canadians. 
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Pictured above, a delicious Korean feast prepared by Mama Lee. During difficult times like this I find great comfort in dishes that resonate nostalgia and familiarity. #flashinthepandemic #KoreanWomenChefs #covid_19 #supportsmallbusiness #supportlocalrestaurants
Treated dad to “Vacation James” while he was f Treated dad to “Vacation James” while he was fixing a few of my table tops.  @jamesonwhiskey , brandy, guava juice and lime with ginger brown sugar. Got the recipe over the weekend from the lovely @liqculture @whiskybeth over a very enthusiastic group zoom that involved naming tunes and singing with karaoke mics. Needless to say I couldn’t identify a single song. Nothing was pre 1800. Oh wait. I recognized Low Rider. 1970’s. Ha!
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Also got the @jamesonwhiskey party pack which was quite lovely. Head to @liqculture bio link for more information and other cocktail recipes. #pleasedrinkresponsibly #jamesonwhiskey #stpattysday #cocktails #imbibe
G I V E A W A Y CLOSED. $250 gift card for @distr G I V E A W A Y CLOSED. 
$250 gift card for @districtpizza in the historic Distillery District in Toronto. One of my fave pizza’s in the city. Their tomato sauce is made with Bianco DiNapoli organic tomato paste that is slow cooked with tamari soy to boost the rich umami flavours without adding any salt. Garlic and onions are slowly roasted then pureed with a "borderline illegal" quantity of basil and oregano. 
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My personal favourite is their vegetarian “Go Ask Alice”. Shiitake mushrooms, pickled beech mushrooms, burnt leeks, duxelles…. with their Gorgonzola Ranch Dip. So wildly good!

All their dips are house made and they have the best line up of fun nostalgic sodas. Imagine the feast with $250!

To Win:
1)Like this post and tag a friend
2) Follow @districtpizzato and @stemsandforks
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Good luck!
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-Comment as often as you like to have more opportunities to win. 
-Contest ends with winner selection on Monday March 8th 2021 at 12 PM Noon, EST.
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One winner will be chosen by a random number generator on Monday March 8th 2021 and will be contacted via DM. Per Instagram rules, this contest is not sponsored, associated, endorsed or administered with Instagram Inc. By entering, entrants confirm they are 18+ years of age, release Instagram of responsibility and agree to Instagram’s Terms of use. Ontario residents only and must be within pick up or delivery range to District Pizza’s capabilities. #districtpizza #distillerydistrict #torontoeats #torontofood
I call it the Woodland Quiche starring @libertecan I call it the Woodland Quiche starring @libertecanada Liberté Méditerranée AKA the "fluffy of your quiches”, shiitake and oyster mushroom, asparagus, peas and parsley. Intensely flavoured but subtle enough to feel smooth and glossy like cream, Liberté Méditerranée definitely gives your quiche tang, texture and a light fluffy lift.
I’ve made a sheet style quiche here, but this could easily be made into the classic round. See below in comments for recipe and stories for a quick video for the round version. #TheTasteLiberté #LibertéPlainCollection #Sponsored.
Carrot cake with blond chocolate frosting from @ca Carrot cake with blond chocolate frosting from @cafefernando Cenk Sönmezsoy’s masterpiece The Artful Baker. Still one of my all time favourite baking books. The recipes are creative and delicious and the photos are mind blowing. 
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Note Added more pumpkin seeds and in fact candied them with maple syrup. 
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 #cenksönmezsoy #theartfulbaker
Mise en place in a box. Made the traditional tteok Mise en place in a box. Made the traditional tteokguk for lunar new year dinner tonight. Mushrooms, zucchini, Mandu (both store bought and home made with my sister @jennyshinpr ) buchu, eggs and peas. 
Also made the classic gochujang tteok bokki with the garae-tteok aka glue sticks according to my kid lol. 
Happy lunar new year. Wishing you all health and happiness xo
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#lunarnewyear #yearoftheox #tteokbokki #tteokguk #tteok #garaettoek #vegetarian #feast #stew #newyear #newbeginnings #koreanfood #comfortfood
Test shots. Images that were taken for place marke Test shots. Images that were taken for place markers or the beginnings of  the actual shot. I kinda like them today.
Monday, Thursday, Sunday…seems to be the same ev Monday, Thursday, Sunday…seems to be the same ever since kids went online for school. Everyday we ‘brunch’ here at the Binon’s. Long gone are simple sandwiches and bento boxes. Instead grandma's Ratatouille Tian recipe made in @padernokitchenware ’s 4 Pc Ceramic Bakeware  Set has been a weekly bake. 
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The bakewares are deep to avoid any spillover while baking and the glazed finish make them easy to wash. Sharing this recipe now on the blog. Largest pan serves 6 and the medium pan serves 3. #itsacookingthing #PadernoKitchenWare 
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Thinking of all the parents helping their kids online! #itsacookingthing #padernokitchenware #ratatouille
Not a big fan of winter weather but I must admit I Not a big fan of winter weather but I must admit I do look forward to all the ripe citrus this time of year. Chopped Orange Salad with a Ginger Maple Syrup Vinaigrette. Filled with the usual immune boosting suspects, this Asian inspired salad is simple to put together, healthy and ultimately delicious. Find all your ingredients at your local @MetroOntario See my latest reel for a quick look at how to put the dressing together. Recipe linked in stories. 
#MyMetro #MetroOntario #MetroHealthy
So thrilled to be included with a group of creativ So thrilled to be included with a group of creatives across Canada this year with @JazzAppleUs to create recipes incorporating JAZZ™apples. This year, we made a recipe based on a mystery ingredient picked by another group member. Mine was brie, selected by the talented cookbook author Renee Kohlman @sweetsugarbean from Saskatoon, Saskatchewan. 
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Pictured above, JAZZ™Apple & Brie Puff Pastry with Honey and Dijon. The fragrant and tangy-sweet JAZZ™apple paired with the earthy, creamy brie makes for a lovely snack or light meal. These apples are also amazing on their own as a healthy snack. See below for recipe. #jazzapple
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JAZZ™Apple & Brie Puff Pastry with Honey and Dijon
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Ingredients:
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1 1/2 Jazz Apple ring sliced about 3 mm
200 g (about 1 medium wheel) brie cheese, rind removed and sliced about 1 cm 
1 puff pastry sheet defrosted
3tablespoons Dijon mustard
2 tablespoons honey 
pinch of Maldon salt
pinch of cracked black pepper
1 egg yolk + 1 teaspoon water for egg wash
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Instructions:
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Preheat oven to 425°F.
Lay a piece of parchment paper on a baking sheet and set aside.
Roll out the chilled but defrosted puff pastry sheet on a lightly floured surface to 10" x by 10". Trim the edges evenly and straight with a pizza cutter. Pop in fridge or freezer for 5-10 minutes while slicing apples and brie.
Remove rind and slice brie about 1 cm thick and set aside.
Slice the Jazz Apples into 3 mm rings and set aside.
Whisk 1 yolk and 1 teaspoon water.
Take puff pastry out of freezer and use a fork to pierce the puff pastry all over.
Score about 1.5 cm around the puff pastry with a sharp knife.
Brush egg wash on the scored edge of puff pastry.
Spread the Dijon mustard evenly over the center of the pastry.
Add a layer of brie cheese.
Top with two layers of overlapping Jazz Apple slices. 
Bake for 14-16 minutes or until puff pastry turns golden brown.
Drizzle with honey.
Sprinkle with a pinch of Maldon salt and some cracked black pepper. 
Enjoy.
Spiced Rum, Pecan and Chocolate Bundt Cake. Super Spiced Rum, Pecan and Chocolate Bundt Cake. Super nutty, very moist, mildly tipsy with a mellow touch of spice, this bundt was a joy to eat but also a pleasure to bake using all my new kitchen gadgets and ware from @PadernoKitchenWare. Came out super easy with all the sharp lines and details maintained on the cake using the Fine-Edge Arch Cake Pan. Find the recipe on the blog. #itsacookingthing #padernokitchenware
I was invited by the talented Ritumbhara @happytum I was invited by the talented Ritumbhara @happytummybyritumbhara to help her judge her monthly photo challenge. This month Chiaroscuro.
Ritumbhara’s description of chiaroscuro, “Between light and dark lies life.”
The Oxford dictionary, “The treatment of light and shade in drawing and painting, an effect of contrasted light and shadow created by light falling unevenly or from a particular direction on something.”
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For me the relationship between light and shadow is simple. Beauty and joy can only be appreciated and understood when darkness is present. 🌚
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Hope you’ll join @happytummybyritumbhara chiaroscuro challenge. Be sure to check out her last post for all the details. I’ll post more details in stories. Challenge lasts during the month of January. Please tag @happytummybyritumbhara @foodphotobiteswithritu @stemsandforks 
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Little Georgy when he was 4 years old 💓
Adieu 2020. Picking up the pieces for 2021. ✨ Adieu 2020. Picking up the pieces for 2021. ✨
Earlier this month I had the pleasure of leading a Earlier this month I had the pleasure of leading an online workshop on how to showcase local Ontario mushrooms into an easy decorative winter centrepiece. Go to @producemadesimple bio link to video tutorial and see what I made using these ingredients. 
 Special thanks to @producemadesimple for hosting and Windmill Farms Ontario for supplying  all the beautiful mushrooms. #ambassador #producemadesimple #putlocalonyourlist #ontariofresh
This croquembouche tower made with @MetroOntario I This croquembouche tower made with @MetroOntario Irresistibles Profiteroles was incredibly easy to assemble. Some toothpicks, a tablespoon of dusting sugar and 10 minutes is all you need to put together this perfect New Year’s eve showstopper. See stories for a tutorial on how to assemble. #mymetro #MetroOntario
Presenting my version of a holiday Sunakku grazing Presenting my version of a holiday Sunakku grazing board.  A few traditional Asian New Year’s items, snacks and of course some scrumptious 2 Year Aged Cheddar and Cranberry Cheddar from @blackrivercheese1901 (AD)
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My mom and dad have been isolated with us during most of the lock down, so this board covers everyone’s taste in the house. The cheese pretty much pairs beautifully with everything on this grazing board. My personal fave is @blackrivercheese1901 2 Year Aged Cheddar with the mushroom and chive gyoza. Clock wise from top left: @BlackRiverCheese1901 2 Year Aged Cheddar, tteok, forelle pears, kimbap, black bean mochi, gluten free crackers, more aged cheddar, walnut cake, puffed barley, senbei, @blackrivercheese1901 Cranberry Cheddar Log, mushroom and chive gyoza, ttoek, vegetable dim sum, pecans, wasabi peas, almonds, toasted cheddar pockets, yakbap, pumpkin seed crackers. 
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Which would you eat first? #BlackRiverCheese #ElevateWithBRC
Peace on earth. Happy holidays. ✨ . . Pic from t Peace on earth. Happy holidays. ✨
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Pic from the archives. Pavlova from workshop with @thepineapplechef @twiggstudios London ‘19
A private online 2 hour photo editing session with A private online 2 hour photo editing session with me. My contribution to @foodisourpower ‘s contest. Each ticket entered will have a chance to win one of several amazing prizes, donated by members of @foodisourpower Tickets are 3 dollars. All funds raised will be donated to the Black Curriculum(UK) and the Loveland Foundation(USA) charities that work to support black communities in particular children and women. Visit @foodisourpower for all contest details . Loads of great donations lined up. Purchase tickets until December 29th, 2020. Winners and prizes will be announced on December 30th, 2020 
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This contest is not sponsored, endorsed or administered by, or associated with Instagram.

#foodisourpower
Gingerbread Bathhouse from the cult anime SPIRITED Gingerbread Bathhouse from the cult anime SPIRITED AWAY by the legendary animator Hayao Miyazaki. The idea for the bathhouse that came from my 14 yr old daughter Moineau (a steadfast Miyazaki fan) was the perfect last bake for 2020. Revered by many as the best animation of all time Spirited Away is laden with deep meaning, symbolism and wisdom. Often compared to Alice in Wonderland & Wizard of Oz, the Japanese animation drifts between reality, fantasy and spiritual worlds with themes of greed, morality, faith and courage. The “spirit” of the film is simple. That even the bad have the potential to be good and that the good could be better. In Chirhiros (protagonist) case, experience, courage and hard work helped her get back home and resolutely declare at the very end that, “l’ll be alright”.
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A special thank you to @bulkbarnfoods for their generousity in supplying me with the materials and tools to assemble the gingerbread house. And to the lovely Jenny @littlelovelifestyle for continuing the tradition of creating these large scale gingerbread structures. Please do check out her beautiful interactive gingerbread barn. The detail and work she put into it is mind-blowing! 
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To see this gingerbread bathhouse in person, visit  @minamitoronto ‘s  window display. 
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#studioghibli #hayaomiyazaki #spiritedaway #anime #gingerbreadhouse #festivebaking
“Although cheese was novel to me then [as a chil “Although cheese was novel to me then [as a child], what I realize now, is that my growing appreciation of cheese was a natural shift within a subconscious familiarity. At the heart of many cheeses and the ingredients I grew up with (like kimchi, miso, anchovies and kombu), was the king of flavour – umami. As I’ve refined my gastronomic repertoire over the years, I don’t feel that I’ve moved away from my childhood staples or cultural origins. I’ve simply expanded my bandwidth for the familiar. Umami, whether in a slice of aged cheese or in a simple kombu broth, both elicit feelings of simultaneous comfort and euphoria.”
-Cheese & The Culture of Flavour, read the full article I contributed to @savourontario Plus the recipe for this uber yum Rösti with Kimchi Salsa & @mountainoakcheese Gouda. Links in profile and stories. Or head to @savourontario #contributor #ontariocheese #kimchi #savourontario
Revenge Bedtime Procrastination. I first saw this Revenge Bedtime Procrastination. I first saw this viral Twitter statement in June and it resonated with me. Much of my daytime and evening is spent working and taking care of the kids. By the time I herd the kids to bed, I’m exhausted, Yet I fight to stay awake. 
And the things I do late into the night are not particularly productive. I watch puffed up concert pianists describe the meaning of life in a Bach concerto. Something I’m sure would knock out most of you into an instant slumber. 😂
Black taper candles from @tatineofficial
Starry Night Vegetable Tart from Helen Nugent @bat Starry Night Vegetable Tart from Helen Nugent @batterednbaked new book Pie Style.
Congrats Helen. The book is a collection of pie masterpieces. Extraordinary work. 
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Sorry. No post bake pic. We were hungry!  #piestylebook #helennugent
Pretty much what my holiday table will look like t Pretty much what my holiday table will look like this year. Small, sweet, and festive. Probably what everyone’s table will be this year in Ontario and much of the world. A quick and easy way to add some festive cheer is using a petite 4-inch poinsettia from @MetroOntario tied with some fragrant herbs like thyme or rosemary. Tie little bouquets of thyme for each place setting and sprinkle the rest on the table for fragrance. It’s the ideal sized centerpiece for a table of 6 both in width and height. Poinsettias now available at your local @metroontario see stories for more details. #mymetro #ontario #poinsettia #smallgathering
I’ve neglected the “stems” of Stems & Forks. I’ve neglected the “stems” of Stems & Forks. 
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#pampasgrass #phalaenopsis #mobydick #Gomphocarpus #Schwartzwalder
Midnight Cake with Dark Chocolate Fig Ganache & Po Midnight Cake with Dark Chocolate Fig Ganache & Pomegranate Syrup. Recipe by the culinary genius @rhubandcod  so so delicious. I’ll put a swipe up in stories. 
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Styling inspiration: if Guillermo del Toro and Hannibal Lecter were to have cake. 
Have a happy Halloween 👻 #halloween
Pictured above is an exquisite (mainly vegetarian) Pictured above is an exquisite (mainly vegetarian) sushi spread from @aburitora at Yorkdale. Ordered online through @aburiathome which conveniently has all locations in one url page to order. 
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With the local restrictions of dine-in at restaurants again, it’s upsetting to see how vulnerable these businesses are. There are so many restaurants that are part of our cultural fabric here in the Greater Toronto Area. It would be grievous to see it fade away. Order take out, get delivery, get gift cards. Support restaurants  #notsponsored
Pecan & Pumpkin Rolls made with @MetroOntario Sele Pecan & Pumpkin Rolls made with @MetroOntario Selections Pecan Pieces. A twist on the beloved cinnamon rolls, these buns are filled with pumpkin purée, brown sugar, pecans and then liberally slathered with a maple syrup glaze. Soft, sweet with a subtle nutty crunch, these rolls are a perfect weekend bake. Find all the ingredients at your local @MetroOntario. Recipe link in stories or profile @metroontario #mymetro "
@marysbrigadeiro chocolates. Sweetened condensed m @marysbrigadeiro chocolates. Sweetened condensed milk, with butter, pure cocoa powder and 50% cocoa chocolate stirred, then hand rolled to a perfect, creamy truffle-like ball. Chewy like caramel but intense like fudge, these chocolate gems should come with a warning. Addictive! @marysbrigadeiro is located on the Danforth in Toronto, but she delivers worldwide. I’ll pop a swipe up in stories. 
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Its been about 4 months since @FoodIsOurPower was born.  A platform of international creatives joined to celebrate, educate, inspire and donate in support of anti-racism and the BLM movement. They’ve been an incredibly passionate group... enthusiastic and so talented . A massive thank you to @thelittleplantation for initiating this collective. And to everyone who has participated and donated to the activities since its inception in July. Merci beaucoup.
This shot is my contribution to this months activity hosted by @ufisheries.vinny 
See stories for details ✨✨✨
Halloween Haunted House Kit from @WilliamsSonomaCa Halloween Haunted House Kit from @WilliamsSonomaCanada done 3 ways. #ad With Halloween cancelled for many, this activity is perfect to keep the kids distracted from feeling disappointed about staying in. The kit comes complete with pre-cut and baked chocolate cookie pieces,  3 tubes of icing, and assorted Halloween candies, to decorate. See reels and stories on how I got the house to light up and be smoky and the giant spider web. #WilliamsSonomaCanada
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