Lemon Blueberry Cupcakes with Mint

Fluffy, moist and bursting with bright flavours, these luscious Lemon Blueberry Cupcakes, slathered with an amazingly rich, delectably smooth and pillowy buttercream frosting, are like sunshine on a plate. Garnished with a rain of fresh blueberries and a sprig of aromatic mint, it's no small wonder why cupcakes have become such a culinary phenomenon. The secret to this delicious recipe? Freezing the berries before adding them to the batter which prevents them from sinking to the bottom and discoloring the cupcakes. Everyone loves a cupcake, and these perfect bite-size treats are sure to make every occasion a celebration.



Lemon Blueberry Cupcakes with Mint
Makes 24 cupcakes

Cupcakes:
3 1/4 cups all purpose flour
1 1/4 cups sugar
1 tbsp baking powder
1/2 tsp coarse kosher salt
1/4 tsp baking soda
6 tbsp unsalted butter, melted
1/4 cup canola oil
2 large eggs
1 cup buttermilk or low-fat yogurt
1 cup whole milk
1 tsp vanilla extract
1 tbsp lemon zest
1 1/4 cups fresh blueberries, frozen for 4 hours

Frosting:
2 1/4 cups powdered sugar
10 tbsp (1 1/4 sticks) unsalted butter, at room temperature
1/2 cup plus 2 tablespoons maple sugar
1/2 tsp coarse kosher salt

1 tbsp lemon zest, finely grated
1 1/4 tsp vanilla extract
4 tsp (or more) whole milk
1 cup chilled fresh blueberries
Fresh mint sprigs


Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners. Sift flour, sugar, baking powder, salt and baking soda into large bowl. In another bowl, whisk together the melted butter and oil until combined. Add the eggs and whisk to blend. Then whisk in the buttermilk, milk, vanilla extract, and peel. Next, add the buttermilk mixture to dry ingredients, and whisk just to blend. Stir in the frozen blueberries, then divide the batter among the muffin cups.

Bake the cupcakes until a tester inserted into the centre comes out clean, about 23 minutes. Transfer the cupcakes to racks and let cool.

For the frosting, combine the first six ingredients together in medium bowl. Add 4 teaspoons of milk. Using an electric mixer, beat until the mixture is well blended and fluffy, adding more milk by teaspoonfuls if dry, about 4 minutes. 

To decorate, spread the frosting over top of the cupcakes, and garnish with chilled berries and little sprigs of mint. 

Caramel Pecan Squares

One of the most irresistible of all desserts, nothing beats a sweet and delicious Pecan Pie. This classic recipe is an updated bite-size version of the traditional Southern family favourite. With a buttery shortbread crust and rich nutty caramel pecan topping, they're the perfect gift to bring up to a cottage or a family picnic. Be warned — these mouth wateringly decadent Caramel Pecan Squares are absolutely divine and completely addictive.




Caramel Pecan Squares
Makes 1 pan

3 1/2 cups coarsely chopped pecans
2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup cold butter, cubed
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream


Preheat oven to 350°F. Line a 13"x9" pan with foil, leaving some hanging over the sides, to help remove them from the pan once they're baked.

Arrange the pecans in a single layer on a baking sheet. Bake for 5 to 7 minutes or until they're lightly toasted, then set aside and let cool about 15 minutes.

Mix the flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until the mixture resembles coarse meal. Using your hands, press the crumb mixture evenly on bottom and 3/4 inch up the sides of the pan. Bake for 20 minutes or until edges are lightly browned, then allow to cool on a wire rack 15 minutes.

While waiting for the bottom to cool, bring the brown sugar, honey, 2/3 cup butter, and whipping cream in a large saucepan, and bring to a boil over medium heat.

Remove from heat and stir in the toasted pecans. Carefully spoon the hot filling into the prepared crust. Bake for 25 to 30 minutes or until golden and bubbly. Allow to cool on a wire rack before removing the bars from the pan and transferring to a cutting board to cut into squares.

Fried Ricotta Stuffed Zucchini Flowers

While driving back from Niagara-on-the-Lake this past weekend, through the region's fertile countryside dotted with rows upon rows of grape vines, fruit trees and flower farms, we stopped at a local farmer's road-side vegetable stand and picked up some of their home grown yellow beans, fresh raspberries and an enormous basket of beautiful firm and fresh golden zucchini blossoms, still attached to their tender young marrow. Although I have never actually stuffed my own blossoms, I have ordered them before in restaurants, and was mesmerized by their fragile texture and delicate flavour. Inspired by the sheer bounty of my new found treasure, I decided to try my hand at making my own Deep Fried Ricotta Stuffed Zucchini Flowers. 

My deep fried Ricotta Stuffed Zucchini Flowers

The process is quite simple, as I found out. Snap off the stems from each of the blossoms, remove the stamen and give the flowers a good rinse under cold water, to get rid of any critters that may be lurking inside. After looking over a few recipes, I came up with my own adaption of the cheese stuffing. Ricotta is usually the base and other cheeses and herbs are added. Stuff each blossom with your cheese mixture, taking care to fold the petal over the hole for a nice seal. Dredge in an egg and flour mixture, heat a skillet with a substantial amount of olive oil for frying, about an inch or two, then fry three or four blossoms at a time until they're puffed and golden brown. They need to be served straight away, crisp and hot, or else they go soggy quite quickly. Sprinkled with a little Maldon sea salt, a shower of shaved pecorino or set in a puddle of homemade Marinara Sauce — any which way, they're delicious!

Fried Ricotta Stuffed Zucchini Flowers
Makes 12 fried blossoms

For the filling:
1-1/2 cups Ricotta cheese
1/2 cup Boursin cheese
1/2 tsp fresh black pepper
1 tsp salt
3 tbs fresh finely chopped chives
1 teaspoon finely grated lemon zest

For the batter:
12 Zucchini flowers
2 large eggs
1 cup cold water
1 cup all-purpose flour
Salt and pepper to taste
Vegetable oil, for frying


In a small bowl, mix together the Ricotta, Boursin, chives and lemon zest, then season to taste with salt and pepper. Fill a pastry bag with tip, or zip lock baggie, with the cheese mixture. If using a baggie, cut a tip off a corner large enough to squeeze out the cheese mixture. Being very careful not to tear the flower, gently squeeze the cheese mixture into each zucchini flower, then place in the refrigerate and let them chill briefly.

Meanwhile, pour about 3-inches of oil in a deep pan and heat to 375°F. In a medium sized bowl, beat the egg yolks then pour in the cold water, mixing to combine. Then add the flour and mix until the batter is similar to a thick pancake batter.

To make the fried blossoms, dip each stuffed zucchini flower one at a time, in the batter to coat completely. Fry the flowers in the hot oil for 2-3 minutes until crisp and a nice golden brown. Using a slotted spoon, remove the cooked blossoms from the oil and drain on a paper towel lined plate or cookie sheet, seasoning with salt and pepper while they're still hot. Repeat until all of the blossoms are fried. Serve the flowers piping hot with a sprinkle of Maldon sea salt, for they become soggy as they cool.

For a entrée-style dish, place 2 or 3 fried blossoms on a warmed plate and pour hot tomato sauce on top with a sprinkle with finely grated Parmesan cheese.




Optional Tempura-Style Batter

1/2 cup cornstarch
1/2 cup plain flour
1 egg, lightly beaten
3/4 cup cold soda water

The Historic Charles Inn: Niagara-on-the-Lake

An aura of old-world charm permeates The Charles Inn, a grand old 1832 Georgian gem superbly located overlooking one of North America's oldest golf clubs, The Niagara-on-the-Lake Golf Club, on the tranquil shoreline of Lake Ontario. With just twelve guest rooms, this small historic inn is one of the prettiest hotels in the area.

The Charles Inn outdoor patio facing Queen Street

The Main Dining Room, located in the old parlour, has been lovingly restored and still features its original crystal chandeliers, beautiful architectural moldings and original wood burning fireplace. The prettier setting however, to enjoy a quiet dinner during the warm summer months, is the picturesque outdoor verandah, which wraps around the side of the Inn and overlooks the lush foliage and manicured lawns of the adjacent golf course. Detailed with hanging baskets of flowers, glowing lanterns and vintage garden dining tables and chairs, the verandah never seems as busy as the main dining room, which makes it the ideal spot for an al fresco dinner under the stars.

The Charles Inn vernadah, for outdoor dining overlooking 

Niagara-on-the-Lake's centuries old golf course

There are two menus from which to choose, the six-course tasting menu with or without wine pairings, or the seasonally inspired dinner menu that features a selection of five appetizers, such as a creamy Celeriac and Apple Soup with crushed hazelnuts and parsley oil, Pan Seared Foie Gras with a roasted shallot and maple bread pudding, apple compote and fried shallots finished with a garnish of fennel cress, or House Rolled Tagliatelle with Maitake mushrooms, cherry tomatoes, baby spinach and pancetta lardons. As an amuse-bouche for the evening, a demi-tasse of chilled Asparagus Soup with a swirl of creme fraiche arrives with a basket of warm crusty bread and small pot of butter.

The evening's amuse-bouche, a demi-tasse of chilled Asparagus Soup 

with a swirl of creme fraiche

Warm crusty bread with fresh churned butter

Pan seared Quebec Fois gras on top of a slice of roasted shallot and maple bread pudding, 

served with apple compote, crisp fried shallots and topped with fennel cress

Roasted celeriac and apple soup with crushed candied hazelnuts on apple compote 

and finished with parsley oil

Entrées include two fish dishes: Crisp Skin Georgian Whitefish with fingerling potatoes, double smoked bacon lardons, roasted king oyster mushrooms, fennel purée in a white wine cream sauce, and Pan Seared Ontario Lake Trout with a fritter of “Du Puy” lentils, Jerusalem artichoke purée, sautéed honey mushrooms, baby bok choy and finished with a creamy beurre blanc. The other three entrées featured a Grilled Tenderloin of Ontario Beef, Tenderloin of Berkshire Pork and Sous Vide Poached Supreme of Grain Fed Chicken with a wild mushroom, roasted tomato and goat cheese tart, sautéed french beans and pine nuts, garnished with crisp baked skin and a simple jus.

Sous vide poached supreme of grain fed chicken with a wild mushroom, 

roasted tomato and goat cheese tart, sautéed french beans and pine nuts, 

garnished with crisp baked skin and a simple jus

Pan Seared Ontario Lake Trout with a fritter of “Du Puy” lentils, 

Jerusalem artichoke purée, sautéed honey mushrooms, 

baby bok choy and finished with a creamy beurre blanc

The challenge for many restaurants in Niagara-on-the-Lake is finding good quality well-trained staff to keep the level of service where it should be, given the prices. The couple behind us on the verandah at The Charles Inn, although they ordered appetizers, never arrived and were immediately presented with their entrées. Being a genteel older couple, they didn't complain, but asked "Where's the soup we ordered?". The waiter responded that he thought it had already been served. After asking for their bill, waited almost half an hour before having to go to the front desk and asking again. They vowed never to return. Our service was slightly better, but there were hiccups with the service and quality of the food. Our waiter did, to his credit, try to make amends by bringing us two complimentary glasses of chilled ice wine. A lovely gesture, but The Charles Inn could save a lot of time, money and grief by simply paying more attention to their guests and keeping a tighter rein on the kitchen. 

www.niagarasfinest.com/properties/charlesinn

Ristorante Giardino in Niagara-on-the-Lake

With the never ending crowds that descend on Niagara-on-the-Lake for the town's enormously popular Shaw Festival that takes place each year from April to October, finding a quiet place to eat amid the hustle bustle of day-tripping tourists, can be a real challenge. This is why we return to Ristorante Giardino each and every time, for a peaceful al fresco lunch overlooking the restaurants beautifully manicured lawns and fragrant gardens.

The seasonally changing Giardino menu

The real treat at this modern Italian restaurant, is to sit on the large outdoor patio, which is well set back from Queen Street, and enjoy a glass of rosé under the shade of tall trees and big umbrellas, and nibble on antipasti such as classic caprese salad with tomatoes and buffalo mozzarella, homemade focaccia and grilled panini. The menu, which changes seasonally, always features a delicious selection of fragrant thin crust pizzas, fresh homemade pasta, crisp salads as well as sautéed veal scaloppini, pork tenderloin and medallions of grilled polenta with wild mushrooms and mild Italian sausage.

Caprese alla Sorrentina

On this hot Canada Day weekend, it was the lighter dishes on the menu that seemed to most popular, such as the beautifully presented and equally delicious Caprese alla Sorrentina served as a whole beefsteak tomato, fanned open with ripe and creamy fior di latte mozzarella, garnished with basil pesto, balsamic vinegar, mixed olives nestled on a bed of arugula and topped with baby sprouts. The Calamari alla Griglia was excellent also, perfectly grilled and served over a bed of mesclun.

Calamari alla griglia

Giardino's pasta are all home made using farm fresh eggs and fine semolina flour, but can also be prepared gluten-free for those with dietary restrictions. It's difficult to choose among the six pasta dishes featured on the menu, with temptations such as Cannelloni Nuttuno, oven roasted rolled crepes filled with shrimp, baby scallops and salmon, served in a rose béchamel sauce and topped with Swiss cheese; Spaghetti alla Carbonara, the dish made famous from the province of Lazio — Spaghetti tossed with cripsy double smoked bacon, in cream eggs and pecorino cheese sauce; as well as Rigatoni alla Bolognese

in Giardino's traditional meat sauce, from an old recipe from the city of Bologna, served with a dusting of parmesan cheese and shredded fresh basil.

Rigatoni alla Bolognese

For contemporary Italian cuisine in a relaxed and quiet setting, just steps away from the towns exclusive shops, historic sites and Shaw Festival's four distinctive theatres, Ristorante Giardino is a lovely spot to escape to for a lovely meal before embarking on one of the area's many wine trails, enjoying one of this season's plays at the Shaw Festival, or simply driving, biking and exploring this glorious corner of southwestern Ontario.

Popular during the hot summer months, Giradino's outdoor terrace 

with their large cantilevered umbrellas, offer shade from the baking sun

www.gatehouse-niagara.ca

Chilled Summer Cucumber & Watercress Soup

Mild and refreshing, this Chilled Summer Cucumber & Watercress Soup can be made in about 20 minutes, bringing together english cucumbers with tangy buttermilk, Greek yogurt, a little dill and bright fresh squeezed lemon juice. Made first thing in the morning, then puréed and chilled until ready to be served later in the day, this gorgeous light and frothy summer soup can be garnished with some watercress greens, a dollop of yogurt and a drizzle of olive oil for an elegant and delicious start to an easy summer dinner on this Canada Day weekend.




Chilled Summer Cucumber & Watercress Soup
Serves 4-6

3 cups buttermilk

1 medium english cucumber

3 scallions

1 small bunch parsley

1 small bunch dill

1 small bunch watercress

zest of 1 lime

1 tbsp fresh squeezed lemon juice

2 tbsp extra virgin olive oil

white pepper

Maldon sea salt

Greek yogurt, for garnish

Chop the cucumber and scallions. Reserve a few sprigs of dill and watercress for garnish. Blend everything except the yogurt on high speed for a few minutes until almost completely puréed. For a very smooth texture you could strain this through a sieve. Adjust with white pepper and salt to taste For more of a tang, add extra buttermilk or lemon juice. Garnish with some of the watercress greens, a dollop of yogurt and a drizzle of olive oil.

Spiced Cauliflower Fritters with Lime Yogurt Sauce

These fabulous Spiced Cauliflower Fritters with Yogurt & Lime Sauce are a cross between a bhaji and a pakora, with bright Middle Eastern flavours that are bold, colourful and spicy. Adapted from Yotam Ottolenghi and Sami Tamimi's first cookbook, Ottlenghi: The Cookbook, the recipes are based on some of their more iconic sweet and savoury dishes served at their restaurants which have sprung up across London, starting in Notting Hill in 2002, with branches now in Islington, Kesington and Belgravia.

Yotam Ottolenghi's first cookbook

Yotam and Sami’s inventive yet simple dishes are inspired by their respective childhoods in West and East Jerusalem, but rest on numerous other culinary traditions, ranging from North Africa to Lebanon, and Italy to California. The 140 original recipes in their cookbook cover everything from meat and fish main courses through to many healthy and quick salads, plus Ottolenghi's delectable cakes and breads with their trademark style: dishes that deliver sunshine on a plate, full of colour, texture, and bursting with bright flavours. 

Yotam Ottolenghi

A simple and delicious recipe, all you really need to do to make the Cauliflower Fritters is pre-cook the florets in salted water, drain them and as they cool, simply whisk everything else together, adding the cauliflower at the end, mashing it up a little bit with the whisk. The fritters can be made either large, as the cookbook suggests, or as small bite-size appetizers, which I prefer. Served with a bowl of tangy Lime Yogurt Sauce, these fritters are just one of the fabulous recipes to be found in Ottlenghi: The Cookbook. Soon to be released in October 2012, is their next cookbook, Jerusalem! I can hardly wait.

The upcoming and soon to be released cookbook

"Our feast is, literally, a feast of bold colours and generous gestures. It's driven by an unapologetic desire to celebrate food and its virtues, to display abundance in the same way a market stallholder does: show everything you've got and shout its praise whole heartedly."

Yotam Ottolenghi 

Spiced Cauliflower Fritters with Lime-Yogurt Sauce
Serves 4
Adapted from Ottolenghi The Cookbook

1 small cauliflower, about 1 cup, chopped into tiny florets
3/4 cup flour
3 tbsp chopped fresh coriander
1 clove garlic, chopped
2 spring onions, chopped
4 eggs
1 1/2 tsp ground cumin
1 tsp cinnamon
1 tsp ground coriander
1/2 tsp turmeric
1 1/2 tsp salt
1 tsp black pepper
sunflower oil for frying

Lime-Yogurt Sauce:
3/4 cup Greek yogurt
2 tbsp finely chopped cilantro

zest and juice of one lime
2 tbsp olive oil
1 tsp honey
salt and black pepper

Put all the ingredients for the sauce in a small bowl and mix well. Taste and adjust lemon and salt as required. Place the cauliflower florets into a large pot of boiling salted water and cook for 15 minutes, or until they're very soft, then drain in a colander.

Meanwhile put the flour, chopped cilantro, garlic, onions, eggs and spices in a bowl and whisk together. When smooth add the hot cauliflower and whisk together to break down the cauliflower into the batter. Taste and add more salt if necessary.

Heat the oil in a large frying pan or wok. When the oil is hot, carefully add large or small spoonfuls of the batter to the oil, depending on the size of fritter you prefer. Fry in small batches, about 2 minutes per side, or until they're golden brown. Remove the fritters as they're done and drain on paper towel, keeping them warm in a low oven while you cook the rest. Serve warm or at room temperature with a bowl of Lime-Yogurt Sauce.