Pu-erh is an earthy aged tea from China’s Yunnan Province. Its richness pairs particularly well with chocolate. You can find it at most tea shops or you can use Lapsang souchong, Earl Grey, or Darjeeling black tea instead. Making these in muffin cups helps with portion control.
1/2 cup (125 mL) unsalted cashews
2 Tbsp (30 mL) chopped Pu-erh tea
1 3/4 cups (430 mL) whole wheat pastry flour
1/2 cup (125 mL) unsweetened cocoa powder
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
2 large free-range eggs
3/4 cup (180 mL) sucanat or other raw style sugar
1/2 cup (125 mL) grapeseed oil or melted coconut oil
1 tsp (5 mL) vanilla extract
1 tsp (5 mL) chocolate extract (optional)
4 oz (113 g) dark chocolate, chopped
2 Tbsp (30 mL) pure maple syrup
Raspberries for topping
Place cashews in bowl, cover with water, and soak for 2 hours.
Bring 1 1/3 cup (330 mL) water to a simmer and pour over tea; let steep 5 minutes. Drain through fine sieve and discard solids.
Preheat oven to 350 F (180 C). Lightly grease 12 medium-sized muffin cups.
In large bowl combine flour, cocoa powder, baking powder, baking soda, and salt.
In separate bowl lightly beat eggs. Mix in sugar, oil, vanilla extract, chocolate extract (if using), and 1 cup (250 mL) of steeped tea, reserving remainder for ganache.
Add wet ingredients to dry ingredients and mix until everything is moist. Pour batter into muffin cups and bake for 18 minutes, or until tester comes out clean. Let cool several minutes before unmoulding.
As cakes bake, drain cashews and place them in blender. Add just enough water to cover them, about 1/2 cup (125 mL), and blend until smooth.
In small saucepan combine cashew cream and chocolate. Heat over low heat until chocolate melts, stirring often. Gradually stir in maple syrup and reserved steeped tea.
Serve cakes topped with cashew ganache and raspberries.
Each serving contains: 310 calories; 6 g protein; 17 g total fat (4 g sat. fat, 0 g trans fat); 37 g carbohydrates; 5 g fibre; 69 mg sodium
source: "Say Yes to Chocolate", alive #352, February 2012
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.