Triple Gingerbread Bundt Cake on dark blue cake platter drizzled with brown butter glaze

Anna Olson’s Triple Gingerbread Bundt Cake Will Give You All the Holiday Feels

Gingerbread comes in more forms than just cookies! With a triple dose of ginger, this bundt cake recipe from Anna Olson will fill your house with a sweet and warming scent that screams holiday-time. Enjoy the recipe from Anna’s newest cookbook, Baking Day With Anna Olson.

Anna Olson's triple gingerbread bundt cake on a blue cake stand with a brown butter glaze dripping temptingly down

Buy Baking Day with Anna Olson, Amazon, $31

Triple Gingerbread Bundt Cake With Brown Butter Glaze

Prep Time: 20 minutes
Cook Time: 1 hour and 20 minutes
Total Time: 1 hour and 40 minutes
Yields: 16 to 20 (Makes one 10 cup/2.5 L Bundt cake)

This decadent cake is meant to feed a crowd, and it is perfect for autumn baking when you want to fill the house with the smell of wonderful spices. The “triple” in the title refers to fresh, ground and candied ginger, which means the ginger flavour is woven throughout the cake.

Related: Anna Olson’s Best Cookie Recipes

Ingredients:

Cake
1 ½ cups (300 g) packed dark brown sugar
1 cup (250 ml) buttermilk
½ cup (130 g) fancy molasses
4 large eggs
2 Tbsp (12 g) finely grated fresh ginger
2 ½ cups (375 g)  all-purpose flour
1 Tbsp (6 g) ground ginger
2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
½ tsp ground nutmeg
½ tsp fine salt
1  cup (225 g) unsalted butter, melted (still warm is OK)
¼ cup (40 g) chopped candied ginger

Brown Butter Glaze
6 Tbsp (90 g) unsalted butter
1 cup (130 g) icing sugar
2 Tbsp (30 ml) 1% or 2% milk

Directions:

1. For the cake, preheat the oven to 325°F (160°C). Grease a  10-cup (2.5 L) Bundt pan and dust it with flour, tapping out any excess.

2. In a large bowl, whisk the brown sugar, buttermilk, molasses, eggs and fresh ginger until smooth. In a separate bowl, sift the flour, ground ginger, cinnamon, baking powder, baking soda, nutmeg and salt. Add the dry ingredients all at once to the batter and whisk until smooth. Whisk in the melted butter and then the candied ginger. Pour the batter into the pan and bake for about 75 minutes, until a skewer inserted in the centre of the cake comes out clean.

Anna Olson in a light blue and white striped shirt and light blue apron smiling on the cover of Baking Day With Anna Olson

Related: Anna Olson’s Best Gingerbread Recipes to Bake This Winter

3. Cool the cake in its pan on a cooling rack for about 20 minutes and then turn it out onto the rack to cool completely before glazing.

4. For the glaze, melt the butter in a small saucepan over medium heat until it froths and then subsides and the liquid turns a golden brown, about 4 minutes. Remove the pan from the heat and strain the butter through a fine-mesh sieve. Let it cool for 5 minutes and then whisk in the icing sugar and milk until smooth. Pour over the cake, letting the glaze slowly drip down.

5. Let the glaze set for an hour before serving or for 3 hours before covering to serve later. The cake will keep, well wrapped, at room temperature for up to 3 days.

For more of Anna Olson’s delicious dessert recipes, check out her ultimate holiday desserts or Anna Olson’s best-ever cake recipes.

bowl of stew with sourdough toast

One Humble Can of Tomatoes, Six Different Meals to Remember

As the weather turns cooler and we spend more time cozied up indoors, we often turn to our pantry to see what simple recipe we can whip up for a weeknight dinner. From pureed to chopped to strained, tomatoes are something I always have on hand as they can be used in endless ways. Here are six recipes you can make with a humble can of tomatoes.

Shakshuka

Shakshuka is a tomato-based dish that consists of poaching eggs in a spicy sauce. You can make it in 30 minutes with just a few simple ingredients. Start by sautéing garlic, diced onion and sliced red bell pepper in olive oil. Add your chopped tomatoes, paprika, cumin and chili powder. Let simmer for 10 minutes before cracking in the eggs. Cover with lid and poach the eggs until the whites are cooked, but yolk is soft. Garnish with crumbled feta cheese and fresh parsley.
shakshuka in a cast iron pan

Sloppy Joes

Have a can of tomatoes and ground meat in the freezer? Grab yourself some fresh buns and make sloppy Joes! A childhood favourite of mine, sloppy Joes consist of simmering together ground meat — beef, pork, chicken or turkey — as well as tomato sauce, onion, garlic, brown sugar and Worcestershire sauce. You can sneak in a few extra veggies if you’d like too. Serve the mixture on a bun.

bun with sloppy Joe mixture on black plate

White Bean and Tomato Stew

This stew consists of simmering white beans in tomato sauce, along with chicken stock, garlic, onion, celery, thyme and red pepper flakes. It is loaded with flavour and can be served a number of ways: over steamed rice, on sourdough toast or with pasta simmered right into the stew. Serve with lots of freshly grated Parmesan cheese.

bowl of stew with toast

Pizza Sauce

One of the most popular uses for canned tomatoes is homemade pizza sauce. We make a lot of pizza at home — and I prefer homemade sauce to the store-bought option, as you can control the flavours. It is so easy to make and requires no heating. Just stir together the tomatoes, olive oil, garlic, oregano, salt and pepper. You’ll be wondering why you didn’t always make your own sauce.

two slices of square pizza on a black plate

Salsa

Almost as easy as pizza sauce, you can turn a can of tomatoes into fresh restaurant style salsa. To a food processor: add tomatoes, green pepper (optional), fresh cilantro, onion, jalapeno, lime juice, garlic, salt and pepper. Pulse until the salsa is as smooth or chunky as you prefer. Open a bag of tortilla chips and dip, dip, dip away!

grey plate with tortilla chips and bowl of homemade salsa

Chili

The perfect hearty meal on a brisk fall or snowy winter day is — hands down — chili! You can add pretty much anything you like, be it lots of vegetables or just beans, ground meat, tomatoes and spices (chili powder, paprika, cumin and coriander). I like to include onions, celery, carrots and red and green peppers in my classic chili recipe.

chili in a white bowl

Want to cook with more pantry staples? Here is one humble can of chickpeas, six different ways and one can of black beans, six ways.

IKEA meatballs on serving tray inside restaurant

Meatball Fans Rejoice! IKEA Canada Restaurant Now Offers Takeout

Raise your hand if you’ve ever experienced a sudden, overwhelming hankering for IKEA meatballs. (*waves both hands*) If this describes you to a T, we’ve got some great news for you: as of today – November 9 – IKEA Canada is offering restaurant takeout so you can gorge on those iconic Swedish meatballs (and some new budget-friendly family meals) from the comfort of your own home. We don’t know about you, but this is the type of feel-good foodie news we need more of in 2020.

IKEA meatballs on serving tray

Related: Famous Recipes We’re Making at Home, From McD’s Hash Browns to IKEA Meatballs

Due to provincial COVID-19 restrictions, many IKEA locations across the nation have had to shutter their dine-in spaces, leaving bereft customers out of luck when it came to enjoying fan-favourites such as the veggie balls, butter chicken and the fish and chips duo.

Thankfully, the new takeout process is easy as 1-2-3: simply place your order at an IKEA kiosk in the designated bistro area and you’re all set to pick it up once it’s ready.

Related: We Tried Popeyes’ Famous Chicken Sandwich That Finally Came to Canada – Is it Worth the Hype?

IKEA has also introduced new affordable family meals, which includes a Swedish meatball family meal ($30) and a Swedish veggie ball family meal ($20). Each order contains 24 meatballs (or veggie balls) with a choice of two sides, plus additional sauces and a family-sized chocolate DAIM cake for dessert.

Related: We Tested 4 Popular Canadian Meal Delivery Kits. Here’s How They Compared

Takeout is now available at all IKEA Canada stores nationwide, including those which have temporarily closed dine-in areas due to provincial regulations.

Find more information on IKEA’s takeout policy here.

Photos courtesy of Getty Images.

This Vegan Eggnog Recipe is So Good It’ll Impress All the Non-Vegans Too

Because it isn’t the holiday season without a cup of boozy eggnog, I’m serving up a vegan twist on this staple winter drink. This version is not only dairy free, it’s gluten- and egg-free too! The eggnog gets its delicious creaminess from canned coconut milk (don’t use the boxed variety) — and is naturally sweetened with maple syrup. Serve this warm on a snowy day or chilled over ice, whichever you prefer. For a kid-friendly option, just omit the bourbon or rum. Cheers!

Ingredients:

2 14-oz cans full-fat coconut milk
1 ½ cups unsweetened almond milk
½ cup pure maple syrup
½ tsp ground cinnamon
½ tsp ground nutmeg
1 tsp vanilla extract
1 pinch fine salt
½ cup bourbon or spiced rum
Coconut whip, for serving

Related: 20 Vegan Holiday Entrées You’ve Never Tried Before

Vegan eggnog ingredients

Directions:

1. In a saucepan over low heat, add the coconut milk, almond milk, maple syrup, cinnamon, nutmeg, vanilla and salt. Whisk until combined. Bring to a gentle simmer and cook until slightly thickened, about 5 minutes.

Vegan eggnog in pot

2. Remove from heat and pour mixture through a fine mesh strainer to ensure it is smooth. Stir in bourbon.

Related: 12 Must-Try Fall Cocktails to Give Thanks for This Autumn

3. Serve warm with a dollop of coconut whip and a pinch of nutmeg. To serve chilled, transfer mixture to a glass serving pitcher and refrigerate until ready to serve. When ready to serve, fill a glass with ice, add eggnog, a dollop of coconut whip and a pinch of nutmeg.

Vegan eggnog in two glasses

Like Marcella’s vegan eggnog? Try your hand at her winter greens mac and cheese or her sausage, apple and sage-stuffed acorn squash recipe!

A heaping bowl of Kardea Brown's pan fried collard greens studded with thick cut bacon bits

Kardea Brown’s Pan Fried Collard Greens Are the Garlicky, Bacon-y Vegetable Side Dish of Your Dreams

Can a side dish really be a star? As Kardea Brown shows us with her cravaeble Southern recipes on Delicious Miss Brown, you can elevate any dish with a touch of heart, respect for tradition, quality ingredients — and her distinct and delicious penchant for making comfort-food classics her own. That’s where these delectable pan-fried collard greens come in.

A staple side dish in Southern homes, collard greens slather savoury flavour on any dinner plate — and Kardea’s recipe takes these essential greens to the next level with mouth-watering thick-sliced bacon bringing the “more, please” umami flavour. Cooked in a low-and-slow-style (but ready in 30 minutes), Kardea’s pan-fried collard greens are tender, garlicky and just a tiny bit sweet thanks to a hint of honey.

Related: Kardea Brown’s Beef and Okra Stew is the Warming Dinner You Didn’t Know You Were Craving

Pan-Fried Collard Greens

Total Time: 30 minutes
Yield: 4 servings

Ingredients:
6 thick bacon slices, chopped into large pieces
1 large onion, diced
3 cloves garlic, minced
2 lbs. collard greens (about to 2 large bunches), stems discarded, leaves washed and chopped
1 Tbsp honey
A few dashes of hot sauce
Kosher salt and freshly cracked black pepper

Related: Skip the Drive-Thru With Kardea Brown’s 30-Minute Fish Fillet Sandwich

Directions:

1. Add bacon to a large skillet over medium heat. Cook bacon, stirring occasionally, until crispy, about 5 minutes. Use a slotted spoon to remove the bacon from the pan and set aside, leaving the fat in the pan.

2. Add the onion to the bacon grease and cook, stirring, until softened, about 3 minutes. Stir in garlic and cook, stirring, for another 30 seconds or so, until fragrant. Add the greens, honey, hot sauce and a few pinches of salt and pepper. Cook the greens, stirring occasionally, until greens are nice and tender, 25 to 30 minutes. Taste and add more salt and/or pepper if necessary. Serve hot with bacon on top.

Related: Top 48 Sweet and Savoury Bacon Recipes

Looking for a Southern-style finish to your meal? Kardea Brown’s Caramel Apple Cake should hit the (sweet) spot.

Watch Delicious Miss Brown and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.


 

Cranberry bliss bars on cooling rack

Whip up Those Popular Coffee Shop Cranberry Bliss Bars in Less Than 1 Hour

You know those popular coffee shop cranberry bliss bars that come out every holiday season? Buttery shortbread dotted with dried cranberries, topped with a sweet cream cheese icing — and sometimes are just a little too sweet? Well, these Baking Therapy cranberry bars are inspired by those, but even better! This soft and buttery pistachio shortbread is topped with fresh, tart, in-season cranberries that are bursting with flavour. Finished with a sweet and addictive white chocolate, cream cheese icing. Need I say more?

Cranberry bliss bars on cooling rack

Cranberry Bliss Bars

Prep Time: 15 minutes
Bake Time: 35 to 40 minutes
Total Time: 50 to 55 minutes
Servings: 12 bars

Ingredients:

Shortbread
1 cup (2 sticks) unsalted butter, room temperature
½ cup icing sugar
2 cups all-purpose flour
½ cup crushed pistachios
¼ cup cornstarch
¼ tsp baking powder
¼ tsp salt
1 tsp lemon zest

Filling
2 cups fresh cranberries
½ cup granulated sugar
1 Tbsp cornstarch
1 Tbsp fresh lemon juice
1 tsp lemon zest
1 tsp vanilla extract

Icing
⅓ cup (60g) white chocolate, chopped
¼ cup unsalted butter, room temperature
4 oz cream cheese, room temperature
¾ cup icing sugar
3 Tbsp milk

Cranberry bliss bar ingredients on kitchen counter

1. Preheat oven to 350°F. Line and grease 9×9 square pan. Set aside.

2. First, whip up the shortbread. In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the flour, pistachios, cornstarch, baking powder, salt and lemon zest. Beat on low until just combined, texture will be crumbly. Reserve 1 cup of mixture for the crumble, press remaining dough firmly into bottom of pan.

Cranberry bliss bars base

3. Now for the filling: in a medium bowl, toss together cranberries, sugar, cornstarch, lemon juice, lemon zest and vanilla extract. Evenly distribute the cranberries onto the cookie layer. Top with the reserved cookie dough and pack down firmly.

Cranberry bliss bars cranberry layer

4. Bake in oven for 35 to 40 minutes until the top is golden brown. Let cool completely in the pan before slicing.

Cranberry bliss bars cooling on rack

5. For the icing: place the chopped white chocolate or chips in a small bowl and microwave in 30-second intervals until melted, stirring often. Set aside to cool slightly.

Related: 12 Coffee and Hot Chocolate Recipes to Warm Your Belly This Fall

6. In the bowl of a stand mixer with the whisk attachment, cream together the butter and cream cheese. Gradually add in the icing sugar and whisk on high to combine. Add the melted white chocolate and milk and whisk on high for another 30 seconds. Transfer to a piping bag and drizzle over top.

Piping bag icing top of cranberry bliss bars

Like Sabrina’s cranberry bliss bars? Try her sticky toffee pudding and pumpkin pie squares with candied pecans.

a hard-boiled egg cut in half on a while background with salt and pepper shaken on top

How to Make Perfect Hard-Boiled Eggs (Plus Three Easy Recipes!)

Eggs are a must-stock ingredient, whether you’re meal planning for breakfast, lunch or dinner. This humble, versatile food offers limitless possibilities — be it poached, fried, soft or hard. With that said, it can test even the most experienced chef’s patience when it comes to making the perfect hard-boiled egg. What’s the secret? Turns out, all you need are the four simple steps below.

Master the art of how to make hard-boiled eggs and then whip up these three egg-cellent recipes that’ll become household staples in no time. Get crackin’!

Related: The Best Way to Prepare Eggs Around the World, From France to Japan

perfect hard-boiled egg cut in half with pepper

How to Make Perfect Hard-Boiled Eggs

●  Fill a pot with enough water to cover eggs by about 2 inches.
●  Bring water to a boil.
●  Once boiled, remove from heat, cover pot and let them sit for 10 minutes.
●  Remove eggs from hot water and place in an ice water bath for a few minutes.

Spoiler alert: You can skip the stovetop option and try Instant Pot Hard-Boiled Eggs and Air Fryer Hard-Boiled Eggs instead.

Related: How to Cook Eggs Perfectly Every Single Time

Rabokki/Tteokbokki (Spicy Ramen and Rice Cake)

When we think of hard-boiled eggs, a comforting bowl of ramen is one of the first recipes that come to mind. After all, there’s nothing quite like a sliced egg perched on top of a steaming bowl of noodles, meat and vegetables to really satisfy our hunger pangs.

If you’re looking to elevate your ramen game, consider this hearty tteokbokki/rabokki recipe inspired by a classic Korean street food. For the uninitiated, tteokbokki is a spicy rice cake dish while rabokki refers to traditional ramen noodles. Pair the two together and you’re in for a treat — just don’t forget to top it all off with a hard-boiled or (or two).

Get the recipe for Rabokki/Tteokbokki (Spicy Ramen and Rice Cake)

Deviled Eggs

We love options as much as the next person, so the next time you’re craving a satisfying bite of deviled eggs, consider whipping up multiple batches. Think: pickles and capers, wasabi and ginger and sesame carrot for a spin of the classic recipe. You can thank us later.

Get the recipe for Valerie Bertinelli’s Deviled Eggs, 3 Ways

Classic Cobb Mason Jar Salad

Portable, make-ahead meals are the stuff dreams are made of — and this adorable mason jar salad is the perfect recipe to fill your belly with hearty chunks of cooked ham, crispy bacon, hard-boiled egg, tomato, avocado and crumbled blue cheese.

Get the recipe for Classic Cobb Mason Jar Salad

Want more how-tos? We give you the lowdown on how to make apple juice and grow fall vegetables.

Feature image courtesy of Pexels

roasted cauliflower with tahini

This Middle Eastern Roasted Cauliflower With Tahini is What Vegetarian Dreams Are Made Of

If you’re serving up a vegetarian side, don’t settle for boring. Take it up a notch with this easy recipe! Cauliflower is the perfect vegetable to serve in the fall — and roasting it brings out its nutty and sweet flavour. It is typically mild in taste and can use some spices to jazz it up. In this recipe, it’s marinated in olive oil and warm Middle Eastern spices, then roasted to perfection. The key to roasting cauliflower is to use a high temperature so the outside can caramelize, while still maintaining a bit of a bite. But we’re not done yet. Serve this cauliflower with a luxurious drizzle of tahini sauce and garnish with parsley, cilantro or flaked almonds. Then just watch it disappear off the plate.

roasted cauliflower with tahini

Middle Eastern Roasted Cauliflower With Tahini

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 2

Ingredients:

Cauliflower
1 large head of cauliflower or 2 small ones (roughly 600g without stems)
4 Tbsp extra virgin olive oil
1 ½ tsp onion powder
1 tsp cumin powder
½ tsp chilli powder
½ tsp salt + more per preference

Tahini Drizzle
½ cup tahini paste
3 Tbsp lemon juice
¼ tsp salt
1 small garlic clove, crushed
5-7 Tbsp water, per preference

Garnish
Handful of parsley or cilantro (optional)
Flaked almonds (optional)

roasted cauliflower with tahini ingredients

Directions:

1. Preheat oven to 425°F. Wash the cauliflower and pat dry using a paper towel. Trim off the ends and green stems. Cut into florets.

chunks of cauliflower on baking tray

2. Prepare the marinade by mixing together the olive oil, onion powder, cumin powder, chilli powder and salt.

roasted cauliflower with tahini marinade

3. On a large sheet pan, toss the cauliflower with the marinade ensuring they are well coated. Do not overcrowd them on the pan. Bake for approximately 30 minutes or until they are caramelized. Toss around halfway through baking time.

roasted cauliflower on baking tray

Related: How to Grow Fall Vegetables and What to Do With Them

4. Meanwhile prepare the tahini drizzle by mixing together the tahini, lemon juice, salt and garlic. Whisk everything together using a fork. The tahini will thicken a lot and seize up and it will seem like it is ruined. However, keep whisking and gradually add water a few Tbsp at a time, until it becomes smooth again. Adjust the thickness of the sauce to your preference by adding more or less water.

white bowl filled with tahini

5. Take the cauliflower out of the oven and taste for salt. Add more if required while they are hot. Toss in lemon juice if you desire. Serve the cauliflower with the tahini sauce drizzled on top. Garnish with parsley, cilantro or almonds if using.

roasted cauliflower with tahini

Like Amina’s Middle Eastern roasted cauliflower recipe? Try her curried roasted Brussels sprouts.

Host Raven Simone, as seen on Holiday Wars, Season 2.

5 Hot New Releases to Binge on Amazon Prime This November

As the leaves fade and the days get shorter, it’s the perfect time to slip into your favourite cozy sweater, grab a warm fall beverage and your snacks of choice (bonus points if they’re homemade!) and pop on these Food Network shows to watch on-demand. With brand new seasons and holiday favourites returning, it’s a delicious time to tune into Food Network Canada on STACKTV with Amazon Prime Video Channels. Here are the new releases we’ll be watching for plenty of baking inspiration all November long.

Holiday Baking Championship

Who Should Watch: Holiday Sweets Lovers

Portrait of Nancy Fuller, Carla Hall and Duff Goldman, as seen on Holiday Baking Championship, Season 7.

Your favourite holiday-themed baking competition is back for the festive season, and it’s set to be one of the most delicious gifts of the year. Host Jesse Palmer is joined by Nancy Fuller, Duff Goldman and Carla Hall to judge the seasonal concoctions baked up by new talented home cooks.

Related: Meet the Season 7 Bakers Competing on Holiday Baking Championship

Carnival Eats

Who Should Watch: Cold Weather Haters

Host Noah Cappe takes a bite of a sweet corn dog on the set of Carnival Eats season 8

If you’re the first person to hop on a plane somewhere warm as soon as the cold weather hits, we have a 2020 workaround: take a trip without leaving your couch with Carnival Eats. Catch Noah Cappe sampling  indulgent fairground fare and midway favourites that will transport you right back to blissful summer days. Take it one step further and make one of these tropical desserts while you watch.

See More: Watch a Sneak Peek of the New Season of Carnival Eats

Holiday Wars

Who Should Watch: Foodie Families

Host Raven Simone, as seen on Holiday Wars, Season 2.

New season, new host! Raven Symone (of That’s So Raven fame) welcomes new teams of cake masters and sugar artists to battle it out by creating over-the-top edible holiday-themed displays in the Holiday Wars kitchen.

Good Eats: Reloaded

Who Should Watch: Culinary Scientists

Good Eats: Reloaded host Alton Brown holds up a bowl of his finished Hard Not-Boiled Eggs in the episode “The Egg Files: The Reload.”

Alton Brown is back, and he’s reinventing classic episodes of Good Eats for our viewing pleasure. This season, Alton reloads classic foods, from eggs and oats to pot roast and steak, delivering new, extra-appetizing ways to enjoy his recipes from the past. Get ready to seriously geek out on food with the return of this show!

Related: Your New Favourite Recipes From Good Eats: Reloaded

Girl Meets Farm

Who Should Watch: Baking Enthusiasts

Host Molly Yeh, with her 1 Skillet Chicken with Spring Vegetables, as seen on Girl Meets Farm, Season 5.

Blogger turned cookbook author and Food Network host Molly Yeh takes inspiration from her Chinese and Jewish heritage to make delicious treats for every occasion. From gorgeous sprinkle-laden desserts to savoury dinner recipes to creative breakfast ideas, Molly develops memorable recipes that everyone in your life will happily devour.

See More: 20 Gorgeous Desserts From Molly Yeh That Deserve a Standing Ovation

Metis Herbalist and Educator Lori Snyder on Urban Foraging and Food Sovereignty

If you seek to better understand urban foraging, in all its intricacies, Metis herbalist and educator Lori Snyder can show you the path.

But when it comes to urban foraging, what exactly is on the menu? Think: wild plants and weeds growing in the city or suburbs that you could easily come across while out for a stroll.

“We need to be mindful of creating foraging corridors in our cities,” Snyder explains. “How can we be put all this really fantastic food and medicine in our backyards, back alleys, schoolyards and on the edges of parks? We could be growing tons of food that would also benefit insects, birds and other creatures. You have to reconsider what is in your garden that you didn’t realize you could eat, like dandelions and horsetail — stuff we think of as weeds, but our ancestors ate.”

While Snyder points out that there are some potent plants that could do major damage if you’re unfamiliar with them, the majority of the edible and medicinal ones can be found in city parks and right outside our front doors — and each comes with its own unique flavour and texture that we should teach ourselves to acclimate to.

“We’re all about sweetness and the sugar and why is that?,” she muses. “It’s probably because we’re not cultivating enough sweetness in our life. Very gently I remind people that sugar is a colonized food — it actually has a horrible history involving slavery. So here we are eating this part of history that is really very dark. So now I educate my palate about different flavours that aren’t so common in our diet, but were common in our diet once because they’re the wild foods our ancestors ate.”

We recently chatted with Snyder about her urban foraging journey, the meaning of food sovereignty and the one woman who influenced her life’s work.

Related: The Dark Side of Trendy Superfoods (and What You Can Do to Help)

Tell us about the path that led to your journey as an herbalist and educator.

I was born and raised in Squamish, just outside of Vancouver. Where my parents built their house was the beginning of a housing development and behind our home was an incredible forest. We had all kinds of wild animals coming into our yard – like bears and stags. Our next door neighbours who bought the lot beside us were Danish and Irish. My sense of Mrs. [Maude] Bruun, because she was from Ireland, was that she didn’t know the plants that were growing here on this continent. What she would do is walk us kids up through the back trails and introduce us to the cottonwood tree, the salmonberry, the miner’s lettuce, the birch tree — all the incredible species and diversity of plants that grow in this part of the world.

When I do teachings I’m always sharing more pathways for people to discover. [The documentary] My Octopus Teacher shows us that the world around us is always in service of teaching us how to be as two-leggeds. What I’m seeing is that we have moved away from our true way of being on the planet. So I’m really grateful for Mrs. Bruun for imprinting that introduction. Once we start to learn to identify plants and other creatures, we get more curious and want to learn more about them. Once I get to know who they are [the plants], then it’s about ‘can I eat you or use you for medicine?’ Although I don’t like that word ‘use’ — it’s more ‘how can I get in relationship with you so that I can honour the gifts you bring.’

In Indigenous cultures, we didn’t have anything written — it was all oral. It was about using all of our senses so that we understood the world. I didn’t grow up knowing about my Metis history and ancestry. We could ask our own selves, how have I been colonized away from this deep relationship my ancestors have carried since the beginning of time? We’re talking about urban foraging — the reason that is starting to happen [more often now] is because we’re getting more curious [about the land we live on]. It’s either ego-centric or eco-centric. That’s what we’ve been – we’ve been so self-absorbed and distracted by entertainment that we haven’t even noticed someone has been cutting down the forest behind us.

Related: How Food Injustice Inspired This 23-Year-Old to Start Her Own Farm, Plus Her Advice for You

What are some common cross-Canada plants that are edible and/or medicinal that many of us aren’t even aware of?

Stinging Nettles [pictured above] are an amazing plant. They are hard to find in Vancouver because we get rid of it — because people think it stings and it’s a weed. But when you take the time to learn about her you realize she’s a superfood. It’s got tons of vitamins and minerals — and it’s so delicious when you cook her, it’s unbelievable. You can get fibres made with her, you can harvest the seeds and it’s considered an adaptogen. It’s also great for the prostate gland and inflammation – and this is just a snapshot of what she can do. The other piece that is so important is that she’s a host plant for five different species of butterfly here in this region. When we don’t [take the time to] understand the native plants, we destroy their habitat.  [Stinging nettle] tastes earthy and woodsy. It’s such a unique flavour.

Saskatoon/Serviceberry we can find across the country. [They resemble blueberries and are both sweet and nutty like almonds in flavour. They’re also high in fibre, protein and antioxidants.]

Strawberries – oh my goodness, what an incredible medicine they are! They help regulate our menstruation — they’re good for cramping. What are us women taking? We’re taking pharmaceuticals which can be hugely detrimental to our health and can have side effects, but can also stay in the body because so many of them are fat-based. Plants are water-soluble, so they move through the body.

Purslane is [a green, leafy vegetable] like a succulent and it’s crunchy. It’s so good for the brain and, of course, there are a ton of vitamins and minerals.

Oxeye Daisy — her leaf is out of this world [delicious] and indescribable. To be able to add her to your salads [or desserts]  would be amazing. The weeds outside our door just offer so much.

Rosehips — now here’s a plant people could be looking for right now all across the continent. [pictured above] They’re abundant, go harvest them. They are beautiful and high in vitamin C, iron and zinc. There’s your coffee right there — a nice stimulus that is good for the heart and good for the muscles and repairing collagen. And she taste beautiful as tea, syrup, jelly or jam.

Related: What is Food Insecurity? FoodShare’s Paul Taylor Explains (Plus, What Canadians Can Do About It)

Can you speak to food sovereignty and its link to injustice in the food system?

Food sovereignty appears to me to be political in its design. When you kill off all the buffalo or chop down the forest you impact Indigenous communities’ ability to feed themselves. We are not children asking for handouts. We are strong, capable people who can feed ourselves as we have done prior to the arrival of a new order. We see this tactic again and again all over the planet. All people need to take back their responsibility in their relationship to the land which feeds and nourishes us. We might consider growing our own foods, sharing the bounty, saving the seeds, teaching our children this ancient art of growing food. Not only do we grow food, but we grow a living ecosystem around us that feeds all life. Let’s deal ourselves back into the web of life and drastically reduce our food footprint by transporting food all over the planet. We can do this — take the power back and have sovereignty again for all nations all over the planet.

I don’t want anyone having power over me. I want my autonomy. I want sovereignty in how I’m eating, I want sovereignty in the choices I make. I don’t want to be a consumer, I want to be a citizen. We are consuming because we think we’re not enough. We are the ones we have been waiting for. Let’s wake up, my friends.

Related: Vegetable Garden Planners to Help You Grow All Year Round

What is the biggest takeaway you hope people have from your work?

We’ve been colonized away from nature and for us to really cultivate our reverence and gratitude and know that we’re just part of the web, I have this responsibility. I’ve had people tell me they look at the plants everywhere they walk now… that they’re seeing the world differently now… and of course it sets them on a culinary exploration. It opens you up to all these amazing possibilities.

Want to learn more about plants and urban foraging? Lori Snyder recommends:

The book called Braiding Sweetgrass: Indigenous Wisdom, Scientific Knowledge and the Teachings of Plants by Robin Wall Kimmerer. The braiding of sweetgrass involves three strands — scientific knowledge, Indigenous ways of knowing and plant wisdom. [Kimmerer] refers to the plants and animals as our older brothers and sisters which, to me, makes complete sense because they were here before we ever arrived. If we look at Indigenous ways of knowing, so much of that comes from the land and the animals.

There’s also a beautiful book called The Wild Wisdom of Weeds: 13 Essential Plants for Human Survival by Katrina Blair. Wild weeds are essential for our human survival. I take so much [knowledge] from others that are sharing this important way of being.

This interview has been edited and condensed. 

Photo of Lori Snyder courtesy of Belinda White at Apple Star Photo; plant photos courtesy of Getty Images

All products featured on Food Network Canada are independently selected by our editors. However, when you buy through links in this article, we may earn an affiliate commission.

Overhead shot of Molly Yeh's spinach and feta rugelach, sprinkled with salt and laid out attractively on a large platter

Molly Yeh’s Spinach and Feta Rugelach Are a Savoury Twist on a Classic

There’s something sweetly satisfying about a savoury spin on a classic dessert. While Girl Meets Farm’s Molly Yeh is certainly an expert when it comes to creating craveable desserts, she’s also got a knack for finding yummy new ways to pay homage to time-honoured tastes. Take these cheesy rugelach: traditionally, crescent-shaped rugelach are a sweet treat starring on Hanukkah and Jewish-holiday dessert tables. With this veggie-filled twist, however, Molly transforms the cookies into flavourful bites for the dinner table.

Savoury and simple to make (especially if you use store-bought, pre-rolled pie crusts as a time-saving hack), these delectable pastries are filled with a sumptuous mix of spinach, feta and garlic.

Related: 15 Sweet and Savoury Ways to Use Leftover Pie Dough

Molly Yeh’s Spinach and Feta Rugelach Recipe

Active Time: 45 minutes
Total Time:  1 hour 15 minutes

Yield:16 pieces

Ingredients:
10-oz frozen chopped spinach
2 Tbsp unsalted butter
1 small onion, finely chopped
Kosher salt and freshly ground black pepper
2 to 4 cloves garlic, minced
2 Tbsp all-purpose flour, plus more for dusting
3/4 cup crumbled feta
3 Tbsp heavy cream
1 tsp lemon juice
A few shakes hot sauce
One 14.1-oz box refrigerated rolled pie crusts (2 crusts total) or 2 homemade rounds pie dough
1 large egg yolk, beaten with a splash of water
Flaky sea salt, for sprinkling

Related: The Most Delicious Chocolate Babka with a Healthy Twist for Your Hanukkah Party

Directions:
1. Preheat the oven to 425ºF. Line two baking sheets with parchment paper.

2. Set the frozen spinach out on a plate at room temperature to soften slightly.

3. Melt the butter in a large pot over medium heat. Add the onion and a pinch of salt. Cook, stirring often, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and a few turns of black pepper and cook until fragrant, 1 more minute. Add the flour and stir to combine, then stir in the spinach and a good pinch of salt. Cook, stirring, until the spinach is heated through and the mixture is combined. Stir in the feta, heavy cream, lemon juice and hot sauce, then remove it from the heat. Taste and adjust seasonings as desired.

4. Roll out half of the pie dough on a lightly floured surface until it is a large round, about 1/4-inch thick. (If using store-bought pre-rolled dough, simply unroll it onto your surface.) Spread on half the spinach mixture in an even layer so that it covers the dough. Using a pizza cutter or knife, cut the dough like a pizza into 8 triangular wedges. Roll up each section starting at the wide end. Transfer the rugelach to the lined baking sheets, placing them 1 inch apart. Repeat with the other half of the dough and spinach filling.

5. Lightly brush the tops with egg wash and sprinkle with sea salt.

6. Bake until golden brown, about 20 minutes. Let cool slightly and enjoy. Store leftovers in the fridge and reheat in a toaster oven.

Related: Molly Yeh’s Flaky Dill Bread: The Perfect Use for Leftover Herbs

Want to learn more about the Girl Meets Farm star? Here are 12 fun facts about Molly Yeh!

Watch Girl Meets Farm and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Apple cider coffee cake on white tray

This Apple Cider Coffee Cake is the Sweet, Warm and Comforting Recipe You Need

Apple cider is the perfect fall drink: it’s sweet, warm and comforting — and it’s extra delicious when baked into a coffee cake. This Baking Therapy apple cider cake consists of layers of tender cake made with fresh pressed apple cider and layered with a sweet, cinnamon crumble. This apple cake recipe is best enjoyed with a hot cup of coffee, tea, hot chocolate or better yet — warm mulled apple cider!

Apple cider coffee cake on white tray

Apple Cider Coffee Cake

Prep Time: 40 minutes
Bake Time: 40 to 45 minutes
Total Time: 1 hour and 20 minutes
Servings: 8 to 10

Ingredients:

Crumb Topping
½ cup all-purpose flour
¾ cup brown sugar
2 tsp ground cinnamon
¼ tsp salt
6 Tbsp butter, room temperature

Apple Cider Cake
2 cups apple cider
5 Tbsp butter, room temperature
¼ cup vegetable oil
¾ cup granulated sugar
½ brown sugar
2 large eggs
2 cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
½ cup Greek yogurt

Apple Cider Glaze
1 ½ cups icing sugar
4 Tbsp apple cider
½ tsp vanilla extract

Apple cider coffee cake ingredients on kitchen counter

Directions:

1. Preheat oven to 350°F. Line and butter a 9-inch round springform pan.

2. In a heavy bottom saucepan on medium-high heat, reduce 2 cups of apple cider to half, about 20 minutes. Set aside to cool.

3. In the mean time, prepare the crumb topping, work together the flour, brown sugar, cinnamon, salt and butter until it clumps together like wet sand. Set aside.

Apple cider coffee cake crumbs in bowl

4. In the bowl of a stand mixer with the whisk attachment, whisk together the cake ingredients: butter, oil, granulated sugar, brown sugar and eggs for 5 minutes until light and fluffy.

5. Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves in a small bowl. Stir together the reduced apple cider, as well as the Greek yogurt. With the mixer on low speed, alternate adding small amounts of the flour mixture and apple cider mixture, beginning and ending with the dry ingredients. Make sure to scrape down the sides and bottom of the bowl.

Related: 20 Fall Desserts That Can Totally Double as Breakfast

6. Transfer half the batter to the prepared cake pan. Sprinkle on half the crumb topping. Top with the remaining cake batter and finish with the rest of the crumb topping. Bake for 40 to 45 minutes until a toothpick inserted into the centre comes out clean. Let cool completely on wire rack.

7. Prepare the glaze by whisking together the icing sugar, apple cider and vanilla extract. Drizzle on cooled cake and enjoy.

Slice of apple cider coffee cake

Like Sabrina’s apple cider coffee cake? Try her sticky toffee pudding and pumpkin pie squares with candied pecans.

Lemon spatchcock chicken on roasting pan

You’ll Love This Easy Lemon Spatchcock Chicken With Roasted Apples, Parsnips and Leeks

We are big fans of sheet pan-style meals where everything cooks together — especially when they’re a show-stopping dish like this. This is one of our favourite ways to cook a whole chicken, because when you spatchcock it, it cooks more evenly and you’re not left with overcooked breasts and undercooked thighs. Roasting apples, parsnips and leeks together with woodsy herbs like thyme has an incredible warming appeal that offers tart, sweet and earthy flavours.

Spatchcock chicken on sheet pan with roasted veggies

To spatchcock your chicken, flip the chicken so the back is facing up and cut along one side of the backbone from the top to the bottom. Now cut along the other side of the backbone, take it out. Flip the chicken over so it’s laying open in front of you. Using a knife, slice the cartilage that’s found between the breasts and then pull on both sides of the chicken to really open it up. And that’s it! Or if you don’t want to do the heavy lifting here, ask your butcher to do this for you.

Related: How to Grill the Perfect Piri Piri Spatchcock Chicken

Lemon Spatchcock Chicken With Roasted Apples, Parsnips and Leeks

Prep Time: 20 to 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Servings: 4-6

Ingredients:

Chicken
1 whole spatchcocked chicken
3 cloves garlic, minced
2 Tbsp parsley, chopped finely
1 tsp fresh thyme leaves
¼ cup extra virgin olive oil
1 tsp lemon zest
1 Tbsp lemon juice
1 tsp sea salt
Pinch black pepper

Apples, Parsnips and Leeks
3 parsnips, chopped into 1-inch cubes
2 large pink lady apples, chopped into 1-inch cubes
2 leeks, washed thoroughly, halved and sliced into 1-inch thick pieces
2 Tbsp extra virgin olive oil
½ teaspoon sea salt
A few cracks of pepper

Garnish
Fresh thyme sprigs
Freshly chopped parsley
Lemon wedges

Spatchcock chicken ingredients on kitchen counter

Directions:

1. Spatchcock your chicken if you did not buy one pre-spatchcocked. Preheat the oven to 425°F.

2. Combine all marinade ingredients in a bowl: garlic, parsley, thyme leaves, olive oil, lemon zest, lemon juice, sea salt and black pepper.

Spatchcock chicken marinade in glass bowl

3. Chop the fruit and veggies and lay them out on a baking sheet lined with parchment paper. Drizzle with extra virgin olive oil, salt and pepper. Toss around to ensure all pieces are seasoned well.

4. Push the fruit and veggies to the side and create space in the middle for the chicken. Lay the spatchcocked chicken down and then nuzzle it with the fruit and vegetables.

Lemon spatchcock chicken with veggies on roasting pan

5. Spread some of the marinade under the skin of the chicken and then spread the rest mostly on top of the bird. Rub a small amount on the underside. Roast in the oven for 1 hour.

6. When you’re ready to eat, garnish with fresh thyme, fresh parsley and lemon wedges.

Cooked spatchcock chicken and roasted veggies on serving tray

Like Tamara and Sarah’s spatchcock chicken recipe? Try their sumac-spiced roasted delicata and their 5-ingredient beef Bolognese.

Wall of Chef’s Christine Cushing Looks Back at 20 Years of Cooking on TV

Christine Cushing had an accidental career. Or at least that’s how she looks back at her past two decades as one of the most prominent food personalities in Canada. The chef was a master of all trades, so to speak, 20 years ago when she was feeding hungry hotel guests, punching out fresh dough, catering swanky parties, and hustling in a restaurant. But it wasn’t until she was hired to do a live product demo that a producer realized her big personality and infectious love of food belonged in homes across Canada.

Chef Christine Cushing smiles in her chef's whites on the set of Wall of Chefs

“I had to do a five-minute audition,” Cushing recalls. “From that moment, it really tapped into something for me. When the camera light went on I realized this is what I love to do. Inspiring people and sharing what I know about food and getting them excited about it.”

Related: See What Made These Chefs Worthy of “The Wall”

Taking Her Shot

Of course at the time Cushing thought she had bombed. She’d been given a laundry list of dos and don’ts heading into the audition, such as what to wear or how to act. Her brain bypassed all of that and honed in on the cooking aspect, to the point that she recalls showing up in jeans, “the ugliest green army t-shirt,” and zero makeup.

“I remember thinking, ‘Oh God, this is so done,’” she says. “But I decided to just do my thing. It was all about the food.” In the end that approach resonated with the decision-makers in the room. The formally trained chef’s ability to explain the Greek pizza recipe she had decided to make—and the fact that she offered customization options for different family members—convinced them to hire her for Dish it Out.

See More: Inside Christine Cushing’s Fridge

If that show allowed Cushing to become comfortable with cooking in front of the cameras, and taught her how to read from a teleprompter or work with producers, her next gig—Food Network Canada’s Christine Cushing Live—was a masterclass in TV on the fly. The series featured call-in questions from viewers and guest chef appearances as Cushing and her sous-chef, Juan Salinas, whipped up delicious dishes. Cushing admits she prefers to live in the moment, so the show was actually a perfect fit for her. And even better than that, doing the series made her learn to trust in herself and her abilities.

“For four years, four nights a week, we basically had to run a restaurant,” Cushing recalls. “There was so much learning, so much collaboration. But from a culinary standpoint, you just didn’t know what was going to happen. You didn’t know what would go up in flames. Which pan wouldn’t fit in the oven. It was really live—people were kind of shocked by that.”

Christine Cushing sits cross legged wearing all denim with a bowl and whisk on her lap in a promotional photo for Christine Cushing Live

Continuing to Find Inspiration

After Christine Cushing Live wrapped in 2005, the chef remained a constant TV presence with series like Cook With Me, Fearless in the Kitchen, and a Chinese travel series, Confucius was a Foodie. She admits that travelling inspires her in the kitchen, but with the current pandemic she—like many others out there—has turned to comfort foods. She’s currently baking bread and crafting Italian classics and Greek favourites with a twist, like moussaka with grilled eggplant and zucchini, which she was prepping for dinner the day we spoke with her.

“In Greece, food is more of a shared experience,” she explains. “There are very few dishes that are singularly plated. You don’t necessarily do a portion of anything. It really is nourishing, it’s nutritional, but it’s [also] comforting and it has beautiful flavour.”

Those kinds of dishes also remind Cushing of her father, whom she calls one of her original culinary heroes. She recalls him being the kind of guy who would start thinking about what’s for dinner before they’d finished lunch (a trait she inherited), and she puts him up there with two of her other culinary heroes: Julia Child and Anthony Bourdain.

Headshot of Anthony Bourdain smiling

Image Credit: Getty Images
Getty Images

“Bourdain was one of my favourite guests on Live. He had kind of gotten huge television-wise and everybody had an impression about him and what he was going to be like,” Cushing recalls. “He was very energetic, just so articulate and fantastic. It was a very memorable night. Although he wasn’t a troubled individual, you could see those kind of dark moments in him throughout. I could sense it. But he wanted to go to a place and really find that truth. Just find it—not create it in advance. He was lucky to have had the freedom to do that because so often now, yes there is some latitude, but not too much latitude.”

Looking Towards the Future

These days, Cushing finds inspiration as one of the pros on Wall of Chefs. She’s of the mindset that you can learn from anybody, and the home cooks featured on the series are certainly proof of that. Even more specifically though, she’s impressed by some of the women in their early twenties that have come on the show, and with how well they’ve been able to think and react on their feet given everything the show throws at them.

“It happened a few times, actually, that all the chefs looked at each other and said, ‘I would hire her tomorrow,’” Cushing reveals. “That was super impressive. You think it’s experience that brings you to a level where you can impress a chef, but sometimes it’s youth and fearlessness.”

Christine Cushing and Noah Cappe check in with a home cook on the set of Wall of Chefs

That’s exactly the type of feel-good programming that Cushing believes we’ll see in the next couple of years as the effects of the pandemic continue to play out. As we shift away from straight-up instructional shows and more into the collective experience of cooking, Cushing sees more of those personal journeys and connecting stories coming down the pike in her imaginary crystal ball.

“If anything, the past eight months or so have shown us [how to] connect, find meaning, collectively know that we’re all in this together as a planet,” she says. “We’ve really seen that in spades, and when we don’t experience that it erodes us as a planet. People want to be inspired and uplifted.”

Christine Cushing should know. She was, after all, one of our original inspirations.

Watch full episodes of Wall of Chefs online. You can also stream your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

These Pan-Fried Pork Chops With Roast Cabbage Wedges Will Help Your “What’s for Dinner?” Woes

Healthy and budget-friendly, cabbage is one of the most delicious and versatile cruciferous veggies. Anyone who is “on the fence” about cabbage will be converted with this roasted variety — promise! High heat cooking caramelizes the outer cabbage layers and opens up the nutty sweetness, while maintaining a tender, textured crunch. With the addition of the quick and easy pan-fried pork chops, this meal ticks off all the boxes and will become a family favourite.

Pan-fried pork chops and roasted cabbage on white plate

Pan-Fried Pork Chops With Roast Cabbage Wedges

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

Cabbage
1 red cabbage (feel free to swap out red cabbage with white cabbage or a medium Savoy cabbage)
¼ cup extra-virgin olive oil
¾ tsp kosher salt
½ tsp freshly ground pepper
2 Tbsp lemon juice or red wine vinegar

Pork Chops
2 bone-in pork chops (1 ¼ to1 ½-inch thick) (approx. 1 ½ lbs)
½ tsp each kosher salt and freshly ground pepper
2 Tbsp extra-virgin olive oil
2 Tbsp unsalted butter
6 thyme sprigs
3 cloves garlic, smashed
4 green olives (optional)

Garnish
Chopped parsley
Finely grated Parmesan

Ingredients for pan-fried pork chops and roasted cabbage

Directions:

1. Preheat the oven to 450°F. Cut cabbage in half and then each half into 6-8 equal wedges, keeping the core and stem intact. Arrange on a rimmed baking sheet; brush with ¼ cup of the oil all over and sprinkle with salt and pepper.

2. Roast until browned and slightly charred on bottom, about 10 to 15 minutes. Flip and continue roasting until lightly browned, about 10 minutes. Drizzle with lemon juice or vinegar.

Cabbage roasting on pan

3. While the cabbage is cooking, sprinkle pork chops with salt and pepper on both sides. Heat a large heavy skillet over medium-high heat. Add oil and cook pork chops until golden brown on one side, 1 to 2 minutes. Flip and cook for another 1 to 2 minutes; repeat flipping and cooking until browned and instant-read thermometer inserted into the thickest part reads 135°F, about 8 minutes total.

Related: 12 Must-Try Fall Cocktails to Give Thanks for This Autumn

4. Remove pan from heat. Add butter, thyme, olives (if using) and garlic to pan, tilting and spooning the butter mixture over chops, basting the fat cap to brown.

Pork chops in pan

5. Transfer chops to a cutting board; cover and rest for 5 minutes. Cut into thick slices, reserving juices. Sprinkle with parsley or grated Parmesan (if using). Serve with cabbage.

Pork chops and roasted cabbage

Like Soo’s pan-fried pork chops with roast cabbage wedges? Then try her Chinese stir-fried eggplant or pork banh mi burgers.

The Perfect Fall Dessert: Healthy Low Sugar Persimmon Creme Brulee

This unique twist on the traditional creme brulee is an egg-free and sugar-conscious alternative that fits right into your fall dessert menu. Not only is it healthier — it mostly relies on a ripe persimmon for that creamy butterscotch-like sweetness — there’s no baking required. This dessert is a fun and fancy way to utilize persimmons during the fall season, especially since they are only around for a short time.

persimmon creme brulee

Persimmon Creme Brulee

Prep Time: 10 minutes
Cook Time: 25 minutes
Rest Time: 2 hours
Total Time: 2 hours, 35 minutes
Servings: 4

Ingredients:

1 medium very ripe persimmon, chopped
1 cup half and half creamer
⅓ cup + 4 Tbsp golden monk fruit sugar, divided
⅓ cup cornstarch
½ cup water
¼ tsp sea salt
¼ tsp ground cinnamon

Creme brulee ingredients

Directions:

1. Place the persimmon, creamer, ⅓ cup monk fruit sugar, cornstarch, water, sea salt and cinnamon in a blender. Blend on high speed until smooth. Pour the puree into a medium saucepan over medium heat and whisk until it thickens like a smooth custard and has no lumps. This should take about 25 minutes.

Persimmon creme brulee ingredients in blender

2. Divide the mixture between four ramekins that are 4 oz each. Refrigerate for 2 hours or overnight until solid.

Persimmon creme brulee ingredients divided into ramekins

3. When ready, let the creme sit at room temperature for 2 minutes. Top each ramekin with 1 Tbsp of monk fruit sugar, making sure the entire surface is equally coated. Melt the sugar with a brulee torch until golden brown or slightly darker if you prefer. You will get a golden brown-orange colour, since this is not a regular creme brulee.

Related: 17 Low-Sugar Dessert Recipes to Get You Through the Holiday Season

4. Let sit for 5 minutes until the sugar has crystallized. Garnish with persimmon slices and serve.

Like Valerie’s low-sugar creme brulee? Try her easy paleo butternut squash or 30-minute low-carb zesty lamb burgers.

This Spooky S’mores Bars Recipe is the Perfect Halloween Treat

Whether you’re hosting a small get together or looking for a sweet activity to make with the kids, these Baking Therapy spooky s’mores bars are the perfect Halloween treat. They are sure to satisfy any sugar craving with the delicious layers of graham cracker cookie, crunchy meringue, rich chocolate and cute, but scary marshmallow ghosts. Have a boo-tiful and safe Halloween!

Sppoky s'mores bars on table

Spooky S’mores Bars

Prep Time: 40 minutes
Bake Time: 26-28 minutes
Total Time: 1 hour and 8 minutes
Servings: 12-16 bars

Ingredients:

Marshmallow Meringue
2 egg whites
½ cup granulated sugar
½ tsp cream of tartar
½ tsp vanilla extract

S’mores Bars
1 ½ sticks brown butter
1 ¼ cup all-purpose flour
1 ¼ cup graham cracker crumbs
1 tsp baking powder
¾ tsp salt
¾ cup brown sugar
1 egg
½ cup milk chocolate chips
½ cup semi-sweet chocolate chips
2 Tbsp cocoa powder

Sppoky s'mores bars ingredients on table

Directions:

1. For the marshmallow meringue: in the bowl of a stand mixer, whisk together the egg whites and sugar and place over a double boiler. Whisk constantly until the sugar dissolves and the mixture is hot to the touch, about 5-8 minutes.

2. Remove from heat, mix in the cream of tartar and vanilla. Place in stand mixer with the whisk attachment and whisk on high for 8-10 minutes until the mixture is light, glossy and the bottom of the bowl has cooled to room temperature. Transfer to a bowl and set aside.

Related: Celebrate Halloween at Home This Year With This Gourmet Miso Caramel Corn

3. Preheat oven to 350°F. Grease and line a 9×9 square pan.

4. In a heavy bottom saucepan, melt the brown butter on medium-high. Cook the butter, swirling occasionally until it turns golden brown and nutty, about 8-10 minutes. Transfer the brown butter to a glass bowl and set aside to cool slightly.

5. Whisk together the flour, graham cracker crumbs, baking powder, and salt. Set aside.

Related: 12 Dead-Easy Halloween Cocktails You Need to Try This Year

6. In the bowl of a stand mixer with the whisk attachment, cream together the brown butter and brown sugar. Add the egg and whisk on medium-high for 5-10 minutes until light and airy. Add the dry ingredients and mix until just combined. Transfer half the dough to the pan and with your fingers press the dough firmly into the bottom.

Sppoky s'mores bars dough

7. Spread on half the marshmallow meringue, sprinkle with milk and semi-sweet chocolate chips. To the remaining dough, add cocoa powder and toss to mix. Layer the dough on top of the chocolate chips and pack it lightly into the pan.

Sppoky s'mores bars in process of being made

Sppoky s'mores bars chocolate layer

8. Bake for 26-28 minutes. Remove and let cool completely before removing from the pan.

9. Transfer the remaining marshmallow meringue to a piping bag with a round tip. Once the cookie bar has cooled, pipe on the ghosts. Pipe a ball shape for the head and pull out for the body, tapering off the end as you gradually decrease pressure. Melt a few chocolate chips and using a toothpick, draw on the eyes.

Sppoky s'mores bars marshmallow meringue being piped on bars

10. With a blow torch, lightly toast the meringue for a smoky campfire taste.

Sppoky s'mores bars on table

Like Sabrina’s spooky s’mores bars? Check out her ginger molasses cookiessticky toffee pudding and pumpkin pie squares with candied pecans.

Molly Yeh’s Ghost Hand Pies Are a Spooky and Savoury Halloween Appetizer

Although the days are getting shorter and the air crisper, it’s hard to begrudge the changing season when it brings us all the spooky fun of Halloween. Although the annual tradition of dressing up and trick-or-treating might look a little different this year, that hasn’t stopped Girl Meets Farm‘s Molly Yeh from conjuring up one of the best ghoulish hand pie recipes we’ve ever seen.

Homemade pie dough, sharp Cheddar and Dijon mustard form the crux of this mouth-watering savoury treat that will become an instant Halloween classic in your household.

Related: Spookylicious 2020: These Are the Hauntingly Entertaining Shows Coming to Your Screen

Ghost Hand Pies With Honey Dijon

Active Time: 30 minutes
Total Time: 1 hour, 25 minutes
Yields: 8 small pies

Ingredients:

Pie Dough:
1 tablespoon apple cider vinegar
2 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
1 teaspoon kosher salt
1 cup (2 sticks) cold unsalted butter, cubed

Ghost Pies:
2 Tbsp unsalted butter
2 medium onions, thinly sliced
Kosher salt and freshly ground black pepper
1 1/2 lbs pie dough (homemade is best, but store-bought will work too), recipe follows
All-purpose flour, for dusting
4 oz sharp Cheddar, finely chopped (1/4-inch cubes or smaller) or shredded
1 large egg, lightly beaten with a splash of water (for the egg wash)
3/4 cup Dijon mustard
2 Tbsp honey

Related: Our All-Time Favourite Pie Recipes, From Classics to Clever Twists

Directions:

Pie Dough:
1. To make the dough, combine the cider vinegar and 6 tablespoons water in a measuring cup and stick it in the fridge (or the freezer even) to get really cold. In a large bowl or food processor, combine the flour, sugar and salt. Add the butter and either use your hands to toss it with the flour and pinch the butter into flat sheets, or pulse in the food processor, incorporating the butter so that about 75 per cent of the mixture is mealy. The rest of the mixture should have some slightly larger, pea-sized bits of butter. Drizzle in the vinegar and water and mix with your hands or continue to pulse in the food processor just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water a few drops at a time until it comes together. Turn it out onto a clean surface, using your hands to press on any stray crumbs, and divide the dough in half. Pat the halves into discs, wrap with plastic wrap and refrigerate for 30 minutes.

See More: Molly Yeh’s Flaky Dill Bread, The Perfect Use for Leftover Herbs

Ghost Pies:
1. Melt the butter in a large skillet over medium heat. Add the onions with a good pinch of salt and a few turns of pepper and cook, stirring, until very soft, about 10 minutes. Reduce the heat to medium low, add 1/4 cup water and cook, stirring occasionally, until the water is evaporated and the onions are lightly caramelized, 25 to 30 minutes.

2. Preheat the oven to 425°F. Line 2 baking sheets with parchment paper and set aside.

3. Divide the pie dough into 8 equal parts and shape into balls (keep half of the dough balls covered in the fridge while you aren’t working with them to keep them cold). On a lightly floured surface, roll out the balls to ovals that are 8 inches long and about 6 inches wide. Top the bottom half of each dough piece with a pile of cheese and a pile of onions, leaving a 1-inch border. In the top half of each dough piece, punch out an upside down ghost face with piping tips or tiny round cookie cutters (it’s upside down so that when you fold it over on top of the filling, it’s right-side up). Brush the edges with egg, fold the top down over the filling and fold the sides in on themselves so that you have ghost shape. (Or, rather, a shape of a tiny kid in a bedsheet ghost costume that’s lying down.) Press around the side and bottom edges to seal, transfer to the baking sheets, brush the tops all over with egg wash and sprinkle with a little salt.

4. Bake until golden brown; begin checking for doneness at 20 minutes. Let cool slightly.

5. Mix together the Dijon mustard and honey in a small bowl. Serve the hand pies warm or at room temperature with the mustard sauce.

Watch Girl Meets Farm and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

How to Make Apple Juice and Other Questions About Fall’s Favourite Fruit

Move over, pumpkin – it’s time to talk about that other autumn classic: apples. Whether you’re looking to whip up a piping hot cider or want to get your bake on with a fresh batch you recently picked from the orchard, there’s a plethora of ways to incorporate apples into your everyday meals. One of the most important factors, however, involves proper preservation. (Say goodbye to the dreaded browning).  From cider recipes to apple-related hacks, we answer some of your biggest questions about everyone’s favourite fall fruit.

How to Make Apple Juice

If you’ve already had your fill of apple pie and apple dumplings in recent weeks, it’s time to satisfy your cravings with the season’s fruit favourite another way: homemade juice. (Psst, it’s also a lot easier to make than you’d think — and doesn’t involve a blender or juicer).

1. Wash, quarter and core the apples, making sure to remove all the seeds. Peeling isn’t necessary, it’s baker’s choice.

2. Add apples to a pot of water (just enough liquid to cover the fruit, otherwise your juice will turn out too watery). Boil the apples for 20-30 minutes, until soft.

3. Slowly pour contents from the pot into a mesh strainer with a bowl underneath, gently mashing the softened apples with the back of a large spoon or ladle. The juice will be filtered while the apple mush remains behind.

4. Once the juice is cooled, add sugar or cinnamon, depending on personal preference.

5. Keep refrigerated and enjoy within one week of making.

Related: The Pioneer Woman’s Irresistible Apple Desserts

How to Make Apple Cider

If you’ve been apple picking lately, grab the largest pot you own and get simmering! (Hot tip: if you like your cider sweet, opt for the Fuji, Gala or Red Delicious varieties, while those who prefer their cider tart should go with McIntosh, Granny Smith or Pink Lady apples).

1. To start, add quartered apples, one sliced orange, one piece of peeled ginger, one tablespoon of black peppercorns, two cinnamon sticks, two teaspoons of cloves and a half cup of brown sugar to an oversized pot.

2. Bring to a boil and reduce heat. Let it simmer for at least two hours. Alternatively, you can do this in your slow cooker for up to five hours. Although there are 15-minute variations for apple cider, more time in the pot or slow cooker will allow all the flavours blend together and will leave your kitchen smelling divine.

3. Strain apple mixture through a sieve, discard solid pieces and serve hot. Bonus: freshly made apple cider can last for up to two weeks in the fridge! Find more apple cider recipes to try this fall.

Want to try the “grown up” version? Get the recipe for Nancy Fuller’s Sparkling Apple Cider or if you’ve got extra time on your hands, try the Slow Cooker Hard Cider variation pictured above.

Related: Refrigerator Rules: How Long Do Leftovers Last?

How to Freeze Apples

If you’ve picked more than your usual amount of apples from the orchard this year, don’t let all that fine fall fruit go to waste. There’s a simple hack that will preserve your leftover apples for up to a year!

1. Peel and core apples, cutting them into thin eighths or bite-size chunks – baker’s choice.

2. Once all the slicing and dicing is done, give them a five-minute soak in a water and lemon juice mixture – the lemon will help prevent browning.

3. Once drained, arrange each piece on a baking sheet (to stop them from sticking together) and freeze overnight.

4. The next day, transfer the slices or chunks to an eco-friendly freezer bag or container labelled with the date. The beauty of this food hack is that you can freeze your apple slices for up to one year and it won’t dilute the taste!

Get the recipe for Hasselback Apples Topped With Coconut-Oat Streusel

Related: This Clever Trick Will Prevent Freezer Burn for Good (and Major Food Waste)

How to Keep Apples From Going Brown

Ah, the dreaded browning process. Think of how many apples it’s ruined over the years. Luckily, there’s more than one simple hack that’ll help you preserve fall’s most iconic fruit.

1. For same-day usage, soak sliced apples in lemon juice – the citric acid will help slow down the browning process leaving your apple pieces looking fresh and crisp for several more hours.

2. Out of citrus? Another option is to soak the apple slices in a bowl filled with one cup of cool water and ½ teaspoon of salt. Let them float for about 10 minutes before storing in an airtight container for up to a week. Worried about a salty aftertaste? Fear not! That leftover brine comes off with a simple tap rinse.

3. If you’re looking to pack or use an entire apple, slice it into quarters and then put it back together before wrapping a rubber band around it. The band will ensure your ready-to-eat slices aren’t exposed to the air.

Get the recipe for Bobby Flay’s Apple Pancake Bars With Brown Butter Crumble Topping

Related: 10 Brilliant Ways to Use Fruit That’s Going Bad

Don’t know the difference between butternut and acorn squash? Our ultimate squash guide breaks it down for you. You can also keep your green thumb happy this autumn by learning how to grow fall vegetables.

First two images courtesy of Unsplash.

Close up shot of Christa Bruneau-Guenther

Chef Christa Bruneau-Guenther Brings Her Home Cooking and Indigenous Roots to Wall of Chefs

Since childhood, chef Christa Bruneau-Guenther has cared for others in her extended family and community, using food to share stories and sustenance. Born in Winnipeg, Christa is a member of Peguis First Nations but grew up partially removed from her traditional Cree and French Métis roots. “The disconnect came from being brought up in an urban city and also the effects of residential schools,” she says. “Growing up in poverty, it’s just about survival every day.”

Christa Bruneau-Guenther on the set of Wall of Chefs

Although an aunt taught her to make bannock and homemade jam and there were the occasional fishing and foraging trips, Christa’s food journey really began in her 20s when she began to transition from home cook to chef. “Since I had 32 cousins and all I ever did was babysit from when I was eight, I was really good at taking care of others,” she says. At the age of 23, Christa opened up an Indigenous holistic licensed family daycare that helped inner-city children with trauma and other health concerns. She applied for government funding and began developing recipes in accordance with the newly released Canada’s Food Guide for First Nations, Inuit and Métis. 

See More: 12 Canadian First Nations Recipes

It was an eyeopener for Christa. “For the first time, I saw ingredients that were related to my Cree culture, such as squash, or pine nuts, and began incorporating them into our food program, getting the children involved in the food culture as well,” she says. “For myself and my staff, who were also Indigenous, we had this new sense of pride and self-worth and an understanding of where we came from.”

In her decade running the daycare, Christa continued her research into recipes and ingredients from her Indigenous heritage, which brought the challenges of recording recipes passed down through oral recounting and the lack of subject-specific recipe books in her local libraries. She began tapping into the community of Indigenous elders, as well as sharing her knowledge with local universities and residents. As a home cook with no restaurant experience or training other than a brief career as a server, Christa eschewed the traditional culinary school path. “Most of my learning was through Food Network, actually. I would watch and write down simple recipes from chefs such as Giada de Laurentiis and Christine Cushing and experiment in my own kitchen,” she says.

When an open space in the Ellice Café and Theatre — formerly a community-subsidized cafe meant to help homeless or displaced people — became available, the owners were looking for someone who would bring a similar aesthetic to the space. Christa opened Feast Café Bistro in Winnipeg’s West End in December 2016, showcasing the simple and affordable recipes that she brought from her home kitchen. The restaurant is already a fixture in providing aid to the homeless through donation initiatives of leftover food and “pay it forward” programs.

Related: 12 Tasty Canadian Indigenous Restaurants

Key to Christa’s efforts is accessibility of Indigenous ingredients — which can be a challenge given that the food costs of some harder to find foraged items can be higher than others. Feast uses these ingredients to maximize their flavour while keeping them affordable, such as incorporating sweetgrass, juniper and cedar for a dry rub for bison, sumac or bee pollen for pickling, and bannock as a pizza or sandwich base.

Christa Bruneau-Guenther on the set of Wall of Chefs

Christa also uses this accessibility ethos in her judging for Wall of Chefs, wanting to promote home cooks and their skill sets, bringing them into her shared community of those who cook for love. “Home cooks may have an advantage: they’re used to looking in their fridge and come up with something that’s healthy and that your family will love,” says Christa. “I want viewers to see that you can do this too, and even though you’re not a highly trained chef, it doesn’t mean that you can’t cook a delicious, pretty looking plate of food that feeds your soul.”

Watch full episodes of Wall of Chefs online. You can also stream your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

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