Best Banana Bread I have EVER made

With Christmas around the corner, I like to make a few things in advance that store well in the fridge and freezer. I like to have some appetizers, cookies and banana bread ready for the last minute get togethers that are so common during the holiday season. Banana bread is great because it is familiar amongst most adults and kids and it can serve up to 10 people.  I was determined to make a better banana bread, knowing that I have less time to impress my guests as most of them are not stopping by for long.

I have made many batches in the past and I was not thrilled about the results. My banana bread was either too dry or lacking in flavour. I have finally found the balance in flavour and texture I was longing for with past batches and recipes. It is so moist yet still holds shape. It is sweet with a hint of salt and the crunch of oats on the top gives this loaf fantastic texture. I even took it a step further and made a bourbon vanilla bean whipped butter to give this treat another layer of deliciousness.  This banana bread tasted so good I had to freeze it to stop myself from eating the entire loaf. That would have been a counterproductive move, as my intention is to have some on hand for guests. I hope that you and your holiday visitors will enjoy this recipe as much as I do!

Ingredients

1 stick unsalted butter- room temperature
2 eggs- room temperature
3/4 cup granulated sugar
4 ripe bananas
1/4 cup plain greek yogurt
2 tbsp. bourbon vanilla bean paste or regular vanilla bean paste
1 1/2 tsp. sea salt
2 tsp. baking soda
1 1/2 cup sifted unbleached flour
1/2 cup oats

Procedure
Preheat oven to 325 degrees

1. In a blender or using a hand blender puree the bananas, vanilla bean paste and greek yogurt.
2. In a medium bowl sift the flour, with the baking soda. Add the salt to the dry mixture.
3. In a mixing bowl with a paddle attachment whip the butter and sugar adding the eggs one at a time on a medium speed. Beat until the mixture is light and fluffy.
4. Turn the mixer on low and add the banana mixture and mix until just combined.
5. Slowly add the flour mixture, scraping the sides as needed.
6. Mix until well combined.
7. Pour the batter into a lightly greased loaf pan and gently tap to release any air trapped in the bread.
8. Pour the oats over the top of the loaf.
9. Bake on 325 degrees for 1 hour and 15 minutes. Test the centre of the bread using a toothpick. If it is almost cooked but still needs a few more minutes turn the oven off and let the loaf rest inside for 10 minutes longer. Remove loaf from the oven and let cool in the pan for at least one hour before transferring it to a plate.

Note: I found that when I baked the loaf longer it was dry. That is why I decided to leave the bread in the oven after turning it off. It resulted in a perfectly baked banana bread that was moist all the way through. If you test the banana bread and the toothpick is clear once you pull it out from the centre do not place it in the oven for the additional 10 minutes. Place the loaf pan on a cooling rack.

Whipped Bourbon Butter

In a mixing bowl combine 1 stick of unsalted butter, 1 tbsp of bourbon vanilla bean paste and 1/2 tsp. sea salt. Whip for 3 minutes on medium speed until light and fluffy scraping the sides of the bowl as needed.

Squash and Carrot Winter Soup

Soup is a popular meal in my home that I often make on Sunday for the first few days of a busy work week. I tend to batch cook on the weekend and create dishes that take more time than a thirty minute meal. Stocks, soups, stews, and lasagna are all great examples of delicious winter meals that can be made in advance and portioned for the week. Soup is also a great way to use the remainder of my produce before shopping for new groceries. I hate to waste so making stocks and soups can assist me in creating a variety of flavours and keep the weekly soup ever changing without having food waste.

One of my favorite winter meals is my Squash and Carrot Soup.  It is so soothing on a cold winter day.  It feels like it is coating my bones with every bite keeping me warm from the inside out. It is fragrant, full of flavour and has a silky mouth feel with a lingering exotic finish. I can eat this soup over and over and never get tired of this easy and satisfying meal. If you are looking for a great soup to add to your weekly meal rotation, give this one a try.

Ingredients

1 medium size squash- Butternut Squash is my most favorite but you can use a different variety if that is what you have on hand. After you peel and seed the squash slice into cubes.
2 large carrots- peeled and sliced into same size cubes as the squash.
1 large onion- diced
1 clove of minced garlic
1 tbsp. Garam Masala
1 tbsp. Tumeric
1/4 tsp of cayenne pepper or indian chili powder
1 tsp. ground cumin
1 tsp. ground ginger
1 tsp. ground coriander or thyme
1 tsp. white pepper
 2 tbsp. coconut oil
Sea salt as desired
4-6 cups of chicken stock- I use homemade but low sodium store bought is also a good option.
I like my soup to be on the thick side but if you wish to have a looser soup use 6 cups of stock instead.
1 small can of coconut milk
Garnish with fresh thyme or cilantro

Note:
In my experience people either LOVE or HATE cilantro/corriander. If you have a guest or family member that does not like the taste of fresh or dried cilantro/corriander replace that flavor with fresh or dried thyme.

Procedure

1. Heat the coconut oil in a large stock pot and add the onion and garlic cooking on medium heat for 2-3 minutes.
2. Add all the dried spices to the onion and garlic mixture and cook them for 5-6 minutes to intenisfy the flavour. Turn down the heat if needed to ensure the spices do not burn. This step is critical. It is important to slowly intensify and toast the spices adding a great layer of flavour. If you burn them the soup will taste bitter.
3. Add the squash and carrot to the pot and stir to incorporate the onion mixture.
4. Add the stock to the pot and place the lid on to help steam the carrots and squash. Cook until the carrots and squash are soft and able to mash with a fork when tested.
5. Once cooked, using a hand blender puree the soup until it is smooth.  If you do not have a hand blender transfer he soup to a food processor or blender and pour back into the pot once pureed.
6. Add the coconut milk and stir in until well incorporated.
7. Garnish and enjoy!


A

Stuffing Balls

Holiday entertaining can be stressful even under the best of circumstances, which is why making some appetizers that store well in the freezer or fridge in advance can make your full house seem effortless and stress free. My stuffing balls are easy to make, bite size balls that taste like a Christmas party for your taste buds. The fragrant orange zest, lean turkey, salted smoked bacon, savory sage and tart cranberry sauce all work together mimicking holiday turkey dinner. I have also made this recipe in a loaf pan to create a holiday inspired meatloaf which tasted delicious as the main event and also left over in a sandwich with butter lettuce and Dijon mustard or cranberry sauce. To make this easy and fabulous tasting appetizer you will need the following ingredients:

Ingredients
Yield 36 stuffing balls

1 1/2 pounds lean turkey
5 oz. smoked bacon end
12 sage leaves
1 large yellow onion cut into chunks
4 oil packed sun dried tomatoes
1 tsp. sea salt
1 tsp. white pepper
zest and juice of one large orange
3 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
1 cup to 1 1/2 oats or bread crumbs- Start with one cup and add more if the mixture is too wet and can not be rolled into bite size balls.



1. In a food processor pulse together the onion, bacon, sage leaves and sun dried tomatoes until the ingredients are pulsed almost into a paste. Scoop this mixture into a large bowl.
2.  Add the lean turkey and the remainder of the ingredients to the bowl and mix by hand until well combined.

Note:

If you are ever unsure if you meatballs, stuffing balls or meatloaf is seasoned correctly you can roll out a mini ball and fry it in some canola oil to test the flavor before moving on the next step. Once you taste your sample, adjust seasoning if necessary. If you are happy with the flavor move on to the next steps.

 

3. Roll out bite size stuffing balls and place them on a sheet pan. If you notice that the balls are not rolling out easily and the mixture is still very wet, just add more oats or breadcrumbs until you achieve the perfect consistency. There is no egg in this recipe because I found that the bacon keeps this mixture extremely moist and flavorful and the egg was not needed.

 



 

4. In a deep saucepan heat up 1 1/2 cups of canola oil and fry up your stuffing balls until crispy on all sides and cooked through. If you prefer not to fry them you can bake them on a parchment lined baking sheet until crispy and cooked through as a healthier alternative.

 

 

 

5. Once cooked place on a paper towel lined sheet pan to allow the canola oil to roll off the exterior.

6. Serve immediately with cranberry sauce on the side for dipping.

7. If you are making these in advance, cool before storing them in the fridge. Once cooked they can stay in the fridge for up to three days.  Microwave them when needed until hot and serve immediately. If you wish to freeze them only par cook the stuffing balls in the canola oil or oven so they do not dry out when you bake them for your guests from frozen. I recommend baking them for 20-25 minutes on 350 degrees from frozen.

8. Garnish with a fresh sage leaf and toothpick or toss half of them into a pan glaze an alternate option.

 

 

Pan Glaze

 

1 cup orange juice

1/4 cup Worcestershire sauce

1/2 cup tomato sauce

1/4 cup honey

2 tsp.. chili sauce

salt and pepper if needed

 

1.Mix all the above ingredients into a sauce pan and simmer on medium heat until sauce thickens into a sweet and spicy glaze.

2. Toss the some of the stuffing balls into the glaze until hot and well coated. Serve immediately garnished with orange zest and scallions.

 

 

Enjoy!

 

A

 





Cornish Holiday Hens

When I was little I tried my first Cornish Hen at my sister's mother in law's house. We were given one each and they were stuffed with celery and carrots accompanied with wild rice. I was hooked from that day on and I have been cooking with these delectable hens since, creating so many wonderful variations. Hen Cacciatore, Jerk Hens, Roasted Garlic Hens, and for extra special occasions, my Cornish Holiday Hens. I stuff these mini birds with fennel and carrots and then cook them uncovered in a delicious marinade that they've soaked in for 24 hours prior to roasting. They are crispy on the outside and moist and flavorful on the inside. I usually serve them with mushroom rice and my homemade cranberry sauce.  They are also delicious with mashed or roasted potatoes drowning in the strained jus left behind in the roasting pan.

This holiday meal is also ideal for a small family or couple. An entire turkey can be very expensive, and labor intensive and this is a great alternative without the high cost and timely preparation.

If you are looking for a "wow" recipe for your upcoming holiday feast, give this Cornish Holiday Hen meal a try.


Marinade for one bird- multiply this recipe by the number of birds you are making

1/2 tsp. ground white pepper
1/4 tsp. ground celery powder
1/2 tsp. garlic powder
1/4 tsp. ground sage powder
1/4 tsp. ground fennel seed
1/2 tsp. ground thyme
1/2 tsp. ground rosemary
1 tsp. sea salt
2 tbsp. Worcestershire Sauce
1/4 cup white wine
1 tbsp. Soy Sauce
1/2 cup low sodium chicken stock - I used homemade

1. Mix all the dry ingredients in a medium bowl.
2. In a sauce pan heat the soy sauce, Worcestershire sauce, chicken stock and white wine. Pour the warm liquid over the dry spice mixture and mix until combined. Let the marinade cool before covering the hens with it.
3. Wash out the hens and place them in a roasting pan breast side down.
4. Once the marinade is at room temperature pour it over the hens.
5. Cover the hens and place in the fridge over night.

Cornish Holiday Hen Preparation

4 carrots - cut longer than the length of the hen to allow the vegetables to be visible.
4 fennel pieces-cut longer than the length of the hen to allow the vegetables to be visible.
The vegetables will be aldente if they are not steamed before stuffing the birds.

1. Flip the hens over, so the breast is facing up and stuff each hen with the sliced carrot and fennel mixture.
2. Preheat the oven using convection roast set at 400 degrees.
3. Cook the hens for 1 1/2 uncovered (internal temperature should be at 165 degrees when pulled out of the oven) on the middle rack basting every 30 minutes.
4. Let the hens rest for 30 minutes before eating if possible. The hens will rise in temperature another 10-15 degrees locking in all the juices and flavor.
5. Strain the jus through a sieve and pour into a gravy boat or spouted container. If you prefer a thick gravy vs. a jus, mix some cornstarch with warm water to form a paste and add to the jus. Heat the jus in a sauce pan until it thickens and forms a gravy.
6. Enjoy!


A

Almond and Espresso Christmas Cookies- A.K.A Castagnelle Cookies

The Italian word "Castagna" means chestnut and the cookie recipe I am sharing with all of you is called  "Castagnelle". Although there are no chestnuts in this traditional southern Italian holiday treat, they are known to resemble and taste like little chestnuts. These cookies using few ingredients create the most wonderful crispy texture on the outside and chewy decadence on the inside. They are made without eggs, milk, cream or butter, yet they are so indulgent with every bite. The combination of the toasted ground almonds, espresso and cocoa with a hint of orange zest leave a wonderful holiday smell permeating through the house. The cookies are so versatile that you can top them with different glaze or roll them in toasted almonds. If you are looking for an easy recipe using few ingredients with amazing flavor, give this one a try.


Ingredients

2 cups flour
1 1/4 cups granulated sugar
1 2/3 ground toasted almonds- not super fine, pulse into small chunks
2 tsp. cinnamon
1/2 tsp. sea salt
2 tsp. baking powder
2 tbsp. cocoa
zest of 1 orange
1/2 cup espresso
2 tbsp. water
Garnish with icing sugar

1. Preheat oven to 350 degrees and line 3 baking pans with parchment paper.

2. Toast the almonds until golden and pulse them in a food processor into small chunks.

3. In mixing bowl combine all the dry ingredients and using a paddle attachment mix together until well combined.

4. Add the espresso to the dry mixture until it forms a thick dough.

5. Change the attachment to the hook and knead the dough for 3 minutes. If it does not come together at this stage you can help it along using your hands or add the 2 tablespoons of water to bring it together. This dough can be completed by hand if you don't have a paddle attachment or dough hook.

6. Once the dough is ready transfer to a wooden floured board and cut into 6 even pieces. I find using a pastry cutter/scraper easier than using a knife.

7. Roll out each section into a 14 inch long roll that is one inch wide. Trim each end slightly on a diagonal.

8. Cut  the dough on an angle to create mini diamond shaped cookies about 1 1/2 inches wide.

9. Place the cookies on the lined pans and bake for 12 minutes.

10. Once removed from the oven let them set for 2 minutes before transferring them onto a cooling rack.

11. Once they are at room temperature you can garnish them with icing sugar or dip into a glaze.

12. These cookies can be made in advance and stored in the freezer in an air tight container until Christmas.

13. Enjoy!

 

Glaze Options

1. To make an orange glaze squeeze the juice of one orange or blood orange into a small bowl and add 2 tbsp. of icing sugar. Stir until glaze is formed. Dip one side of the cookie into the glaze and let set on a cookie sheet or cooling rack.
2. To make a chocolate espresso glaze add 1 shot of espresso into a small bowl with 3 tbsp. icing sugar, and 1 tbsp. cocoa. Mix until glaze is formed. Dip one side of the cookie into the glaze and let set on a cookie sheet or cooling rack. If you wish to make another variation you can roll the cookie into toasted almonds after you dip into the espresso glaze.