If you live in the Niagara region, you can source out Pinques of Niagara for locally produced prosciutto and Persall for a cold-pressed canola that is rapidly winning over nutritionists and gourmands alike. Otherwise, find a good Italian import shop for your meat and pick up a good quality extra-virgin olive oil to substitute.
1 cup (250 mL) preserved lemons (see recipe below)
24 slices good-quality prosciutto (preferably Pinques of Niagara)
6 cups (1.5 L) arugula
2 pears, Bose or similar, thinly sliced
3 Tbsp (45 mL) lemon juice
1 1/2 Tbsp (22 mL) truffle oil, black or white, if available
3.5 oz (100 g) Monforte toscano cheese or good-quality Parmesan, sliced
1/2 cup (125 mL) Niagara cold-pressed Persall canola oil
1/4 cup (60 mL) Niagara Baco Noir balsamic vinegar
2 Tbsp (30 mL) tarragon
2 Tbsp (30 mL) chervil
1 Tbsp (15 mL) fleur de sel or good-quality sea salt
Freshly ground white peppercorns, to taste
2/3 cup (160 mL) extra-virgin olive oil
Blanch lemons in boiling water for 1 minute; then remove and place in iced water. Dry in towel. Slice lemons thinly, but not so thin that you can’t pick them up.
Place a layer of lemon slices on the bottom of a small 1-in (2.2-cm) -deep dish.
Sprinkle finely chopped shallots, tarragon, chervil, fleur de sel, and freshly ground white pepper over lemons. Drizzle with olive oil. Continue with layers until lemons are used. Cover with plastic wrap and press down with suitable weight. Place in refrigerator for 2 to 3 days.
Recipe can be doubled for use in other dishes.
Place a few slices of the preserved lemon in centre of plate. Arrange prosciutto slices over lemon.
In bowl toss arugula leaves and thinly sliced pear in lemon juice and truffle oil. Arrange over prosciutto.
Garnish with long shavings of cheese. Drizzle canola oil and balsamic vinegar around plate.
Wine match: 2005 Peninsula Ridge Sauvignon Blanc.
source: "Treadwell", alive #396, June 2007
You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.
Tender tofu and fresh-tasting mango sauce combine to make a nutritious, Japanese-style dessert with little effort. But don’t worry: your dessert will not taste beany. Silken soft tofu has a rather neutral flavour. The key here is to use blocks of very soft tofu as opposed to firm or extra-firm versions. Silken tofu is undrained and unpressed tofu. It has the highest water content of all types of tofu and is made by coagulating soy milk without curdling it. It’s ultra-soft texture means it can be easily blended with other ingredients and used to boost protein numbers in puddings, cakes, tarts, ice cream, and even smoothies.
Fool is a classic English dessert made, traditionally, by folding a stewed fruit into a creamy, sweet custard. This modern take adds layers of sweet pumpkin flavour and swaps out much of the cream for higher-protein Greek yogurt. The crunchy chocolate topping is a special finishing touch. Beat it It’s the fat in cream that helps trap air bubbles that make it light and fluffy. If it gets too warm, the fat melts and the air escapes. Start with a cold bowl and beaters (or a cold balloon whisk, if you’re whipping by hand). Put your bowl (ideally a stainless one) and beaters in the freezer for 15 minutes before whipping. They’ll chill easily and help keep everything cool during the whipping process.
Blondies are basically “blonde brownies.” There is no cocoa or melted chocolate in the batter of a blondie. Here, the nutritionally lacklustre all-purpose flour is swapped out for puréed beans for a higher dose of protein. The end result is just as tender and chewy without any noticeable bean flavour. A great potluck dessert option, too. If desired, chopped nuts can be used instead of chocolate chips. Squeeze play To easily fit a piece of parchment paper into a baking dish, run it under cold water for a couple of seconds, scrunch it up, and then squeeze out the excess moisture. Now it will effortlessly form into the pan.