Chow Times » Dessert

Easy Mango Pudding with Coconut Milk

Suanne — Sun, 14 Mar 2010 20:00:06 +0000

The dessert for the Chinese theme dishes in the South Arm Cooking Club for Seniors is Easy Mango Pudding with Coconut Milk. Mango pudding is a very popular dessert item in dim sum restaurants.

Ingredients

2 medium to large ripe mangoes, or 6 ounces frozen mango chunks
1 packet unflavoured gelatin
1/2 cup hot water
1/3 cup white sugar
1 cup light coconut milk

Source: adapted from Darlene Schmidt

Prep time: 20 minutes; Chill time: 2 hours; Serve 4 to 6

Paul and June prepared this Easy Mango Pudding with Coconut Milk

For this Chinese New Year lunch, Stella also prepared a Chinese Tangrams game for the seniors to exercise their brains. It’s a fun way to end a meal.

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Charoset

Suanne — Sat, 20 Feb 2010 23:00:29 +0000

In the South Arm Community Kitchen, Minoo chosen a theme of middle eastern. The first recipe Minoo shared is called Charoset. It’s a Jewish dessert eaten during passover.

Charoset is an apple salad with cinnamon, walnuts and sweet wine.

Ingredients

5 large delicious apples, diced, approximately 8 cups
1 cup chopped walnuts
3 tablespoons sweet wine, such as Manishevitz Concord Grape
5 tablespoons sugar
1 tablespoon ground cinnamon

The traditional Charoset is a sweet, dark-colored, lumpy paste made of fruits and nuts. Its color and texture are meant to recall the mortar with which the Israelite bonded bricks when they were enslaved in Ancient Egypt. The word “charoset” comes from the Hebrew word cheres which means clay.

Charoset serves as dip for the bitter herbs eaten at Passover. The action of dipping the bitter herbs in Charoset symbolizes how hard the Israelite worked in gypt, combining a food that brings tears to the eyes (the maror). The color of charoset resembles the mortar used to build Egyptian cities and storehouses (the charoset).

Some of the members asked if we can omit the sweet wine. It will not be a Charoset without the sweet wine.

Source: adapted from food network

Prep time: 20 minutes; Serve 8

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How To Bake Apples

Suanne — Sun, 31 Jan 2010 21:00:11 +0000

Besides all the dips, Minoo also demonstrated a dessert recipe in the South Arm Community Kitchen. It is simply Baked Apples. This is a great fall recipe when apples are in abundance.

These Baked Apples will be heavenly with some vanilla ice-cream.

Ingredients

4 apples
4 tablespoons brown sugar
2 tablespoons butter
1/4 cup dried sweetened cranberries or raisins
1/4 cup walnuts, toasted and chopped
ground cinnamon to taste
nutmeg to taste
1 cup apple cider or apple juice

The aroma of baking with cinnamon is so enticing that your guests will feel hungry the moment they step into your home.

Source: unknown

Prep time: 20 minutes; Bake time: 20 minutes; Serve: 4

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Cranberry Nut Loaf

Suanne — Mon, 25 Jan 2010 21:00:46 +0000

Stella shared this lovely Cranberry Nut Loaf with the members of the South Arm Cooking Club for seniors. She was given a cook book by one of the members of the South Arm seniors titled “A World Community Cookbook’, Simply in Season. This recipe from extracted from this cookbook.

Stella insisted that everyone must try her cake because it is very rare for her to bake. Of course, we will never resist such a healthy cake loaded with flax seeds, cranberries and nuts.

Ingredients

Dry:

1 cup (250ml) whole wheat flour
1 cup (250ml) all-purpose flour
1/3 cup (75ml) flax seed meal
1 1//2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet:

3/4 cup (175ml) sugar
3/4 cup (175ml) orange juice
1/4 cup (60ml) oil
2 tablespoons grated orange zest
1 teaspoon vanilla

Additions:

1 1/2 cups (375ml) sweetened dried cranberries (coarsely chopped)
1/2 cup (125ml) walnuts or pecans (chopped)

This recipe yields 1 loaf.

More after the jump. Click to read the rest of Cranberry Nut Loaf (131 words)

Cranberry Orange Trifle

Suanne — Mon, 04 Jan 2010 04:00:56 +0000

This Cranberry Orange Trifle is the dessert for the South Arm Cooking Club for seniors celebratory lunch. Stella decorated the dining tables with such festivities that adds the holiday mood to the meal.

This Cranberry-Orange Trifle recipe is adapted from Cooking Light. According to Cooking Light, the cranberries and custard can be made up to three days ahead. Then, simply assemble and refrigerate the trifle up to 24 hours before you plan to serve it.

Ingredients

Cranberries:

3/4 cup sugar
1 cup orange juice
1 (12-ounce) package fresh cranberries

Custard:

1/2 cup sugar
5 tablespoons constarch
2 1/2 cups 2% reduced-fat milk
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1/8 teaspoon salt

Remaining Ingredients:

1 (10.75-ounce) loaf pound cake (such as Sara Lee)
1 cup whipping cream
1 teaspoon orange rind

June, Christina and Chris work on this Cranberry Orange Trifle recipe which serves 12.

More after the jump. Click to read the rest of Cranberry Orange Trifle (236 words)

Light and Fluffy Carrot Souffle

Suanne — Sun, 03 Jan 2010 22:00:02 +0000

I’ll consider this Light and Fluffy Carrot Souffle as a dessert but it is also considered as a sweet side dish. Frank made this delightful casserole.

This Light and Fluffy Carrot Souffle is an easy, healthy alternative to sweet potato casserole.

Ingredients

7 cups chopped carrot (about 2 pounds)

1/3 cup granulated sugar

1/4 cup fat-free sour cream

3 tablespoons all-purpose flour

2 tablespoons butter, melted

1 teaspoon baking powder

1 teaspoon vanilla extract

1/4 teaspoon salt

3 large eggs, lightly beaten

Cooking spray

1 teaspoon powdered sugar for garnishing

P/S: we used real butter instead of margarine. I could’nt locate the butter when I took this picture and just grab the margarine from the fridge. This Light and Fluffy Carrot Souffle is adapted from Cooking Light, and it serves 8.

More after the jump. Click to read the rest of Light and Fluffy Carrot Souffle (84 words)

© suanne for Chow Times, 2010. | Permalink | 2 comments
Post tags: Community Kitchen, Dessert, Recipe

Vietnamese Cuisine: Cassava Strips Dessert (Che Khoai Mi)

Suanne — Mon, 28 Dec 2009 03:00:59 +0000

Doris made some Cassava Strips for dessert. Doris served the Cassava Strips Dessert with a Coconut Milk Topping called Nuoc Dua in Vietnamese.

The Cassava Strips is lightly chewy. According to Doris, the authentic Cassava Strips should be rolled in freshly grated coconut which is more moist than those store-bought grated coconut.

Doris is so sweet that she also brought some Vietnamese coffee to share with us. Doris had just return from Vietnam and the coffee is 100% Vietnamese coffee. This bag of 1kg ground coffee costs about CAD10. Vietnamese coffee is strong and best serve with condensed milk.

Ingredients for Cassava Strips:

2 packs of frozen grated cassava

5 ounces coconut milk

1 cup sugar

a dash of vanilla extract

2 tablespoons butter, melted

1 cup water

4 tablespoons glutinous rice flour

1 teaspoon salt

Ingredients for Coconut Milk Topping (Nuoc Dua):

1 can coconut milk

3 tablespoons sugar

1/2 teaspoon salt

1 to 2 teaspoons rice flour, dissolved in some water as thickener

More after the jump. Click to read the rest of Vietnamese Cuisine: Cassava Strips Dessert (Che Khoai Mi) (159 words)

© suanne for Chow Times, 2009. | Permalink | 2 comments
Post tags: Cassava, Community Kitchen, Dessert, Recipe

Beets in Orange Butter Sauce

Suanne — Sun, 22 Nov 2009 15:00:22 +0000

For dessert, Minoo made Beets in Orange Butter Sauce. Minoo roasted the beets the night before as it takes some time to do it. Roasted beets are sweeter and have a deeper flavour than boiling them.

To roast beets, preheat the oven to 375F. Rinse beets clean and place in on a piece of aluminium foil. Drizzle with some vegetable or olive oil. Fold the foil over the beets and seal the package. Bake until the beets are tender from 30 to 60 minutes depending on the size and number of the beets.

You’ll probably need a pair of disposable kitchen gloves when handling beets as it will stained your hand reddish or purplish.

More after the jump. Click to read the rest of Beets in Orange Butter Sauce (86 words)

© suanne for Chow Times, 2009. | Permalink | No comment
Post tags: Beets, Community Kitchen, Recipe

Orange Poached Pears

Suanne — Mon, 16 Nov 2009 00:00:32 +0000

For dessert, Minoo prepared Orange Poached Pears. This dessert is best served chilled. You may served the Orange Poached Pears with some vanilla ice-cream, leave out the syrups. The pears can be cut into smaller pieces and serve with your favourite yogurt along with some granolas for breakfast.

This Orange Poached Pears recipe serves 6.

Ingredients

2 cups orange juice

2 cups water

1/2 cup granulated sugar

zest of 1 orange, cut in strips

3 whole cloves

1 cinnamon stick

6 ripe but firm pears, peeled, cored, and quartered lengthwise

More after the jump. Click to read the rest of Orange Poached Pears (126 words)

© suanne for Chow Times, 2009. | Permalink | No comment
Post tags: Community Kitchen, Dessert, Orange, Pear, Recipe

Toffee Apple Cake

Suanne — Tue, 03 Nov 2009 14:00:19 +0000

Chris shared this Toffee Apple Cake recipe with the South Arm Cooking Club for Seniors as dessert. According to Chris, this cake is tops. The best part is we can make most out the local apples in the fall.

This Toffee Apple Cake is very moist and almost custard like. The toffee bits topping add some crunch to it. This is certainly not a dietary kind of dessert. Well, it’s ok to let ourselves indulge for a treat once in a while.

Chris and Paul worked on this dessert. This recipe serves 24.

More after the jump. Click to read the rest of Toffee Apple Cake (185 words)

© suanne for Chow Times, 2009. | Permalink | No comment
Post tags: Apple, Cake, Community Kitchen, Recipe, Toffee