Multigrain Apple Sourdough

Multigrain Apple Sourdough is a giant loaf cooked in a Dutch oven for extra crusty goodness. Sweetened with apple juice and studded with local apples, it is a wonderful treat with butter or jam in the morning or with tea in the afternoon.

I cannot believe it took me so long to write about this wonderful bread. To be fair, December is always kind of insane around here, but since I've made (and refined) this recipe three times now I feel it is only fair to make it the first bread post of 2021! 

When N and I went apple picking in October, I knew this bread from Green Healthy Cooking had to be on my list of things to make. Normally, the apples we pick are firm and dense, perfect for baking because they don't ooze moisture - but this year they let me down in my first loaf. While the outside was beautifully burnished, the residual moisture in the fruit made the centre soggy and unsuitable for anything without a good toast. After figuring that out, though, I made sure to roast up a bunch of apple cubes and resolved to perfect the dough - I can't resist the combination of apples, maple and whole grains because it truly reminds me of my mom's apple squares. The roasting turned out to be the key! Not only did it remove the excess moisture in the apples, but it concentrated the sugars making them taste like pops of candy in the sourdough that surrounded them. I had to up the baking time as well, but don't worry - the slices are tender without falling apart, stand up to toasting or eating plain and keep extraordinarily well! The first morning she sliced into the most recent loaf, my mom topped it with old Cheddar and just snacked away, then for lunch spread it with peanut butter. If it had lasted, I'm sure I would have had some bread pudding perfection on my hands too in a week or so. 

The strangest thing for me, which I didn't notice until I was typing up the recipe, is that while I have apples and maple syrup going on, I didn't add any spice. No cinnamon, nutmeg or ginger to be found! That said, the loaf doesn't need them at all, but you most definitely could toss in your favourite (just note that cinnamon for some reason seems to antagonize yeast, so knead it in after the first rise).

You also may notice that this loaf does contain two types of yeast - regular active dry and instant. Normally, either will work, but because of the biga that is made for this loaf and the yeast spike after, they need different working times. If you use all active dry, the final dough will take longer to rise and may not be as robust, but if you use all instant I strongly suggest only using 4 g in the biga (you may not have to let it rest as long, maybe 8 hours or so). The combination I used includes a "gold" yeast intended for enriched doughs and really helps move the heavier flours in this loaf too.

Multigrain Apple Sourdough

Adapted from Green Healthy Cooking

Makes 1 large loaf 

 

2 large baking apples (I used Northern Spy), peeled and chopped

 

Biga

200g active sourdough starter

120 ml apple juice or cider

7 g active dry yeast 

120 g bread flour 

 

Final Dough

400 g whole wheat bread flour

400 g multigrain flour blend (or 350 g whole wheat bread flour + 50 g grain cereal like Qia)

10 g instant yeast (I used SAF Gold)
480 ml water
3 tbsp maple syrup
1 tsp salt 

 

Apples

1. Heat the oven to 425°F. 
2. Spread the apples on a parchment-lined baking sheet.
3. Bake the apples for 10 minutes, then set aside to cool.

Biga

1. In a medium bowl, mix all the biga ingredients together until well combined. Cover with plastic and let rest at cool room temperature for 8-14 hours.

Final Dough

1. After the biga has rested, add the flours, instant yeast, water, maple syrup and salt.
2. Knead on low for at least 20 minutes until the dough is sticky and elastic.
3. Cover and let rise 1 hour.
4. By hand, fold in the roasted apple pieces until well mixed.
5. Transfer the dough to a piece of parchment and place in a bowl (parchment side down). Cover and let rise 45-50 minutes. 
6. About 15 minutes into the second rise, place a cast iron Dutch oven (I used my Staub) in the oven and heat to 475F.
7. When the dough has risen, carefully lower it into the hot Dutch oven using the parchment as a sling. Place the lid back on top of the Dutch oven and return to the oven, immediately lowering the temperature to 450F.
8. Bake (lid on) for 40 minutes, then remove the lid and bake a further 10 minutes. 
9. Remove from the oven and cool in the Dutch oven (lid off) for 10 minutes, then carefully move the bread to a cooling rack and cool completely

Sweet Pineapple Yeast Bread

Tender, sweet and slightly tangy from pineapple juice, these loaves are a real treat any time of day, and are even better with a tropical trail mix kneaded in.

As the days begin to get warmer, I start craving the sun and relaxed atmosphere of the summer. This year it's even more of a craving, since the topical adventure N and I were slated to go on was postponed as a result of the big bad nasty COVID. While I'm disappointed (of course), I am also fully aware that safety and security are paramount - and when I can travel in my kitchen, it isn't too bad of a tradeoff (plus, I can bake in PJs!).

Funny enough, I never really got into eating pineapple (aside from the fruit trays at parties) until I was diagnosed with rheumatoid arthritis on top of my digestion woes. One of my coworkers had a sibling with it as well, and being from the tropics she had started eating large quantities of the fruit for the bromelain it contains (which is supposed to help break down inflammation). Now, this enzyme is only active in the fresh fruit (which explains why you can't put fresh pineapple in Jell-O but canned works) but canned pineapple (and it's juice) are still full of nutrients, especially vitamin C. I'm all for staying as healthy as I can (working in a school is petri dish-esque) so it was a tasty way to get it daily!

That said, I am really not a "juice drinker", so when Dole sent me a large can of it, I knew it would become something culinary. I had seen multiple postings of Hawaiian bread floating around the web back in 2017 when I got their care package, and decided a hefty batch of that would fit the bill. The pineapple juice helps soften the "grittiness" of the whole wheat flour and adds almost a honey note to the dough, playing off the handful of tropical trail mix I added to one of the three loaves on a whim. Keeping with the Hawaiian theme, I also opted for coconut milk and oil for it's richness and flavour. That said, if I was to make this again, I would shy away from the coconut products simply because kneading and shaping bread with gloves on is horrendous (I'm allergic to coconut so must avoid contact).

In the end, these loaves made for perfect toast and when you leave them out overnight to get stale, the best French toast ever! I actually used one loaf to make a version of Disney's Tonga Toast as a special Sunday treat for mom, and think bread pudding would be an excellent foil for this as well.

Even when we're stuck at home, why not escape to the tropics for a while? Dole (who sent me the pineapple juice I used in these loaves back when I made them in 2017!!) claims #SunshineForAll in 2020, and I'm telling you, we have all earned it!

Danish Butter Cookies #SundaySupper

Homemade Danish Butter Cookies are so easy and delicious!

The blue tins of sweet, vanilla and butter flavoured cookies were ubiquitous at school growing up. Since they were relatively cheap, peanut free and plain enough to suit most kid's palates, we would have these as our "snack" occasionally, and almost always as "dessert" on pizza or hot dog days. Kids would argue over whether the pretzels or the wreaths tasted better, trading for their favourite. But I'll let you in on a little secret.

I hate those cookies.

Call me spoiled, but "butter cookies" to me are nothing compared to my mom's shortbread. Sure, I like butter in cookies (looking at you, chocolate chippers), but if you call a cookie a butter cookie, it better bring the flavour. The tinned ones tasted of nothing but sugar - no vanilla, no butter... just dry-ish sweetness.

However, I used to work with someone who, like my childhood friends, loved those cookies. As a gift, I decided to make him a batch - but better, with lots of flavour from both butter and vanilla. I knew I couldn't really do all butter, since it would spread like crazy (and chilling the dough wouldn't let it go through my piping bag), so I mixed in some butter flavoured shortening. To amp up the butteriness even more, I tossed in a bit of butter flavouring.

Once the butter element was taken care of, it was time for the vanilla. Vanilla sugar was a no-brainer for me, since it's what I make every time I have a spent vanilla pod. Speaking of vanilla pods, the seeds of one, plus a dash of extract, went in next, until the dough smelled of nothing but butter and vanilla - or what I once heard referred to as "angel farts" (I can't remember who said that to me once, but it stuck).

Since I don't have (or want) a cookie press, to get the pretty designs, I stuck with a piping bag and large star tip.The dough was a bit too stiff for eloquent wreaths or pretzels, but rosettes looked pretty and they all baked at the same rate. Being two-biters, a few with a cup of tea (or glass of milk) makes a perfect mid-afternoon treat - and one I wish I remembered from my childhood!

This week's #SundaySupper is celebrating after-school snacktime - whether it's something you need to pack in the backpack (if your kids are like me growing up, after-school care was a fact of life, as was getting home at 6PM) or a treat kids can quickly fix after a long day, there are lots of ideas this week!

Cookies

• Banana Bread Cookies by Cricket's Confections
• Copycat Levain Bakery Chocolate Chip Cookies by That Skinny Chick Can Bake
• Danish Butter Cookies by What Smells So Good?
• No Bake Oatmeal Balls by Sunday Supper Movement

 

Fall Flavors

• Apple Granola Cookie Butter Toast by Palatable Pastime
• Cinnamon Toast Snack Mix by My Blissful Mess
• Fried Green Apples by Soulfully Made
• Healthy Pumpkin Pie Pudding by My Life Cookbook

Healthy Snacks

• How To Make Baked Apple Chips by Life Tastes Good
• Paleo Peach Muffins by Pies and Plots
• Whole30 Broccoli Cheese Muffins by Bites of Wellness

 

Savory Snacks

• Ham and Cheese Roll Ups by Our Good Life
• Spicy Ranch Pretzels by Hezzi-D’s Books and Cooks

 

Sweet Snacks

• Crispy Puffed Rice and Nut Clusters by Simple and Savory
• Mini Honey Donuts by NinjaBaker.com
• Nutty Pear Parfaits by Cindy’s Recipes and Writings
• Surprise Inside Brownie Bites by The Freshman Cook

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Gianduja - Orange Multigrain Bread @rigoniasiagousa

A multigrain yeast dough is flavoured (and sweetened) with a dose of Seville Orange Fiordifrutta Organic Fruit Spread and filled with a luscious swirl of Nocciolata (an organic chocolate-hazelnut spread).

This bread was a ridiculously easy "sell" around here. After all, who doesn't like chocolate-hazelnut spread? Or orange marmalade? And in my family, where breadliness is next to Godliness at any rate, the combination of orange, chocolate, nuts and toasty grains was a recipe for the perfect morning.

I was inspired to bake up a batch of bread laced with orange and swirled with chocolate after experiencing the amazing combination of Fiordifrutta Seville Orange Spread and Nocciolata Organic Hazelnut Spread when I made this bread pudding. If the sweet, soft, comforting dessert was such a hit, there was no doubt in my mind I could make a loaf work. My first idea was to use both spreads in the filling by mixing them together - but even with two loaves, the amount of combined spread would be far too much, and I thought the flavours of the nuts, chocolate and oranges would become muddled, rather than shine brightly on their own. Instead, I used the marmalade to help sweeten and moisten the dough itself, and the orange flavour was highlighted by extra orange zest as well. The rich, sweet and nutty chocolate spread perfectly filled the centres of each loaf, and the hazelnut nuances of the "milk" in the dough married the two components seamlessly.

Honestly, the worst part about this bread is that it takes forever to cool down when it's out of the oven - the "bread" might feel room temperature, and it might cut mostly okay, but one bite where that molten filling hits your tongue and BAM - blister city. Thankfully, I made this in the afternoon so it could cool overnight, making it perfect for the next morning's toast!

Nocciolata e Fiordifrutta Bread Pudding @RigoniAsiagoUSA & @NocciolataUSA

No bread should go wasted - this bread pudding is filled with the rich flavours of chocolate hazelnut spread and orange marmalade, heightened with the use of a blended-nut mylk and a sprinkle of chocolate chips! 

As much as we love our bread here, there are occasions when simply no more of it will fit our freezers, fridges and bread bins. During the Winter, we really only have this issue around Thanksgiving and Christmas, when dinner rolls, stale half-loaves from stuffing, Challah and brioche abound. However, once the weather warms up and the BBQ emerges from it's cover our house is filled with hamburger and sausage buns, stale slices drying out for breadcrumbs, and soft slabs waiting for al fresco sandwich lunches.

Whenever we host a BBQ - which seems to be at least three times a month - Mom goes and buys one of the biggest bags of Kaisers and panini buns I've seen. Of course, we only tend to have three or so guests at a time, which means we then need to find places to stash the 5 or 6 mini-loaf sized buns. Sometimes we can make them fit in our (poorly designed, IMHO) upright freezer, but when we can't, they sit neglected on the counter, slowly curing into rock hard "torpedoes". Since I can't stand to waste food when it can be avoided, I grate a lot of the hard bread into breadcrumbs or toast up croutons. Occasionally though, I need to make something sweet and comforting - and bread pudding fits the bill.

Now I have to admit I was definitely selfish in making this bread pudding recipe - a while back the kind folks at Rigoni di Asiago sent me a few jars of their spreads to try out, and since bread is a perfectly neutral base I figured it would be a perfect foil to allow the flavours to shine. The first jar I cracked was a lovely Seville orange marmalade - I'm not an orange "stuff" lover in general (I prefer the fruit au natural) but this was very fresh tasting and not "gummy" like some marmalades can be. The sub-label for Rigoni di Asiago's fruit spreads, called Fiordifrutta, is sweetened only with apple juice (no white sugar) and set with natural fruit pectin. With no added flavours, aromas or colours, the company processes the spreads at room temperature to preserve the naturally occurring tastes and fragrances of the freshly-picked fruit.

The other jar I knew would be a family favourite. Nocciolata is a chocolate hazelnut spread just like the ubiquitous Nutella, but with no chemicals, no artificial flavors, no GMOs and absolutely zero palm oil. Instead, it contains

cane sugar*, hazelnut paste*, sunflower oil*, skim milk powder*, cocoa powder*, cocoa butter*, sunflower lecithin, vanilla extract* (* = organically farmed)

The flavour, according to the Nutella aficionado in the house, is slightly less sweet and nuttier than the "other" guys, and the chocolate is an accenting flavour rather than the dominant one. In other words, this is a HAZELNUT spread with chocolate, not the other way around. This will likely appeal more to the adults in the room, especially if the children have sweet teeth, but it is still delicious in its own right.

Together, the two spreads along with eggs, a multi-nut "mylk" and flaxseed made a perfectly silky custard that soaked into the stale buns and infused each bite with flavour. A sprinkle of chocolate chips on top crowned the achievement and begged to be cut into. By the end of the day not a speck was left, and even the "dessert phobes" at work were sold.

Basic Bread Pudding (and Variations) #SundaySupper

Do you celebrate Pancake Day at home? Also called Mardi Gras or Fat Tuesday, this Tuesday is traditionally all about eating rich, non-Lenten foods before Ash Wednesday kicks off Lent. Here, it's an excuse to have breakfast for dinner and dessert for brunch - take a look at the Sunday Supper site for more ideas on how to celebrate too. 

While pancakes, French toast and beignets are ridiculously delicious and 100% worthy of a Mardi Gras menu, when cooking for a crowd they usually result in the cook getting less-than-perfect eating at the end (nobody likes cold doughnuts!). My solution is simple, just as decadent and even more foolproof: bread pudding! By piling assorted bread objects into a dish and soaking them with a sweet egg and milk custard, the quintessential comfort (and flavour base) of French toast is embodied in it's casserole form. What makes bread pudding even better to me is it's openness to adaptation - change up the breads, add cocoa or peanut butter, stir in nuts, fruit, cheese or chocolate... anything goes! I've even made savoury bread pudding with pepperjack cheese, spinach and sundried tomatoes.

For example, this Double Coconut and Chocolate Chip Bread Pudding variation on the classic recipe was designed by three of my Grade 8 students in an "Iron Chef" style competition in Home Ec. It's made with leftover choux puffs, custard powder and EXTRA vanilla!

The recipe I'm giving you today is the bare bones of the equation - from here, add away, and use up all that gras this Mardi!    

Appetizers

• Andouille and Crawfish Pimento Cheese Fries by Soulfully Made
• Hot Louisiana Shrimp Dip by Sprinkles and Sprouts
• Mardi Gras Muffaletta Dip by For the Love of Food
• Piquant Shrimp Balls by Food Lust People Love
• Trinidadian doubles by Caroline’s Cooking

 

Main Dishes

• Andouille and Chicken Gumbo by Delaware Girl Eats
• Bananas Foster French Toast by A Mind “Full” Mom
• Bananas Foster Baked Oatmeal by Cooking With Carlee
• Blackened Shrimp Pasta by Seduction in the Kitchen
• Cajun Courtbouillon by Culinary Adventures with Camilla
• Cajun Pasta Carnivale by Palatable Pastime
• Chicken and Shrimp Gumbo by The Freshman Cook
• Creamy Cajun Chicken Pasta by Wholistic Woman
• Creole Beef and Rice Bowls by Renee’s Kitchen Adventures
• Easy Shrimp and Grits Recipe by Life Tastes Good
• Gluten Free Gumbo by Cricket’s Confections
• Gumbo Z’herbes by Monica’s Table
• Hawaiian Jambalaya by Shockingly Delicious
• Overnight Muffuletta Sandwich by A Kitchen Hoor’s Adventures
• Slow Cooker Jambalaya by The Crumby Cupcake
• Spicy Jambalaya Flatbread by My Life Cookbook
• Tenderloin Grillades with Cheesy Grits by A Day in the Life on the Farm
• Vegetarian Muffaletta Sandwich by Hardly A Goddess

 

Sides

• Creole Potato Salad by Cosmopolitan Cornbread
• Easy Buttermilk Cornbread by The Wimpy Vegetarian
• Muffaletta Wedge Salad by Shaken Together
• New Orleans Brandy Milk Punch by Tara’s Multicultural Table
• Not So Dirty Rice by Simple and Savory
• Red Beans and Rice by Cindy’s Recipes and Writings

 

Desserts

• Bananas Foster by That Skinny Chick Can Bake
• Basic Bread Pudding by What Smells So Good?
• Bourbon Vanilla Cherries Jubilee by Pies and Plots
• Mardi Gras Cheese Ball by Hezzi-D’s Books and Cooks
• Easy Mini King Cake Bites by Family Around The Table
• New Orleans Mardi Gras Beignets by Big Bear’s Wife
• Pecan Praline Cookies by Sunday Supper Movement
• Traditional Mardi Gras King Cake by Curious Cuisiniere
• White Chocolate-Raspberry Bread Pudding by Gourmet Everyday

Join the #SundaySupper conversation on twitter on Sunday!

We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

 

Would you like to join the Sunday Supper Movement?

It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Cranberry Cream Loaf #SundaySupper

Nothing says the winter holidays to me like cranberries. Mouth-puckeringly tart au naturale, they add the perfect balance to the rich, sugary decadence of the season's platters. Not only that, but they are uber versatile: cooked slowly with caramelized onions for a turkey topper, tossed with kale or Brussels sprouts as a side, baked into the morning's scones or stirred into the meal-ending desserts for an edgy bite. We almost always have a partial bag left over after out holiday meals (mom and I are the only two fans), but I use that as an opportunity to whip up a tea-cake like this one.

Perfect for filling the void between meals when you don't feel like a full entree (like our Christmas Eve and Christmas Day menus, filled with heavy breakfasts and dinners but never a lunch), a slice of this hearty, nutty tea-cake is moist from a free-pour's worth of half-and-half cream. While it is partially whole grain and very low in added sugars, it no less earns a "dessert" status - being both tender as the day is long and as sweet as your everyday loaf cake due to a blend of sweeteners. Not only did I serve thick slices with strong cups of tea, but the leftovers, thinly sliced, dried into delectable biscotti chips that fit perfectly on a coffee bar.


The #SundaySupper tastemakers are sharing their best holiday dessert recipes this week - from cookies to cakes to delicious pastry!

Bars and Cookies

• Frosted Sugar Cookies by Pies and Plots
• Gluten Free Cinnamon Shortbread Bars by Gluten Free Crumbley
• The Best Pecan Pie Bars by Life Tastes Good

Cakes

• Chocolate Fudge Layer Cake by That Skinny Chick Can Bake
• Clementine Cake with Cranberry Glaze by Caroline’s Cooking
• Coconut Pecan Cake with Coconut Rum Frosting by The Chef Next Door
• Coconut Syrup Cake by Palatable Pastime
• Cranberry Cream Loaf by What Smells So Good?
• Japanese Sugar Plum Fairy Cupcakes by NinjaBaker.com
• Moms Texas Sheet Cake by My Life Cookbook
• Pumpkin Roll with Cream Cheese Frosting by Recipes Food and Cooking
• Rave Review Coconut Cake by Family Around The Table
• Salted Caramel Mocha Bundt Cake by A Mind “Full” Mom
• Salted Caramel Pretzel Cupcakes by Hezzi-D’s Books and Cooks
• Spiked Chocolate Eggnog Cake by The Crumby Cupcake

Cheesecakes

• Raspberry Cheesecake by Mindy’s Cooking Obsession
• White Chocolate Cranberry Cheesecake by Baking Sense

Drinks

• Pumpkin Patch Cocktail by Wholistic Woman

Pastries

• Black Bottom Oatmeal Pie by This is How I Cook
• Butterscotch Pecan Pie by Fantastical Sharing of Recipes
• Perfect Plum Pie from Art of the Pie #Giveaway by Sunday Supper Movement
• Pumpkin Spice Mochi by Cricket’s Confections
• Purple Yam-Ube Blueberry Tart by Asian in America
• Swedish Apple Pie Cups with Date Caramel Sauce by Simple and Savory

Puddings and Creams

• Arroz Con Leche with Coconut and Cheese by Basic N Delicious
• Cranberry Apple Croissant Bread Pudding by The Freshman Cook
• Rauhreif – German Apple Dessert by Cosmopolitan Cornbread

Join the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.  

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Brazilian Corn Cookies (Broinhas) #SundaySupper

I have always loved corn. Whether it was peak-of summer cobs bought from the roadside stand on the way up to our sailboat on Georgian Bay, or a can reheated by Grandma on a night my sister and I slept over, there is something undeniably addictive about the sweet kernels. Around here, when you get prime-season peaches and cream corn, it tastes like it's been soaked in butter even if the block has never been out of the fridge. A few years back, I started salt-water soaking and grilling cobs in their husks with just a pinch of smoked paprika, and that sweet-savoury richness naturally present in the golden grains intensifies ten fold.

While corn season is pitifully short up here in the Toronto area, you can bet we get our fill while its here - especially since the price drops like a stone (last time I looked it was like 10 cents a cob at the market). Where I live, I'm fortunate enough to live close to a farm that flash-freezes all their extra produce (as well as some from surrounding producers), making a bag of frozen berries, beans, peaches or corn taste just as delectable in Winter as it did during that one week it was perfect in the field. I tell you, spreading out some frozen kernels on a baking sheet and broiling them until just so slightly blistered turns starchy vegetable into dinner-worthy candy!

Obviously, my normal method of indulging in this Summer staple is via the simple, savoury kitchen. I'm not about to change that passion regarding the "whole" form of the produce, but there are plenty of other ways I utilize corn products in cooking! I keep a decent stash of "plain" corn flour, cornstarch, dextrose (corn sugar), polenta and fine-milled cornmeal in the pantry, and when I discovered this Brazilian recipe a few weeks ago I thought it would be perfect for this #SundaySupper. Not only did the "corn" ingredient fit the theme, but with the Rio Olympics having kicked off this past Friday these little "golden" medallions look right at home on a viewing-party tray! While they're 100% gluten free, these buttery cookies are relatively easy to shape and have a perfect balance of "melt-in-your-mouth" and "sandy" textures. A touch of finely shredded coconut adds a touch of tropical flair, but if you're not a fan (or are allergic like me) leaving it (and the extract) out is no big deal. Either way, they're a hit with kids (and kids at heart) alike!


Appetizer

• Bacon and Corn Chowder by Latin Meet Lagniappe
• Cajun Baked Shrimp and Corn Dip by The Weekend Gourmet
• Cheesy Corn Tomato Tartlets by Sunday Supper Movement
• Cheesy Grilled Corn Dip by Helpful Homemade
• Crab & Jalapeno Hush Puppies by Simply Healthy Family
• Grilled Corn Salsa by A Mind “Full” Mom
• Indian Cheese Corn Toast: Popular Vegetarian Recipe by Easy Cooking with Molly
• Roasted Corn and Tomato Bruschetta by Monica’s Table

Breakfast

• Blueberry Masa Harina Pancakes by Magnolia Days

Salad

• Grilled Corn Ravioli Caprese Salad by Food Lust People Love
• Griled Corn and Avocado Salad by Garden Matter
• Grilled Tri Tip and Roasted Corn Salad by The Freshman Cook
• Healthy Corn, Edamame & Avocado Salad by Food Done Light
• Summer Vegetable Salad by That Skinny Chick Can Bake

Main Dish

• Black Bean Corn Casserole by Cindy’s Recipes and Writings
• Cornbread Waffles with Pulled Pork by Renee’s Kitchen Adventures
• Fresh Corn Fettuccine by Sew You Think You Can Cook
• Fresh Corn Polenta with Summer Vegetables by Caroline’s Cooking
• Pasta with Creamy Corn Sauce and Summer Vegetables by Delaware Girl Eats
• Polenta Stuffed Peppers by Culinary Adventures with Camilla
• Shrimp Corn Chowder by Feeding Big and More

Side Dish

• A-maize-ing Maple Cornbread by Family Around The Table
• Blueberry and Corn Skillet Bread by Wholistic Woman
• Corn Pudding by Bottom Left of the Mitten
• Corn Pudding with Jalapenos and Chiles by Hezzi-D’s Books and Cooks
• Easy Addictive Corn by Fantastical Sharing of Recipes
• Galey iyo Qumbo (Somali Corn in Coconut Sauce) by Tara’s Multicultural Table
• Honey Cornbread Muffins by Life Tastes Good
• Mealie Bread (South African Sweetcorn Bread) by Curious Cuisiniere
• Jalapeno Popper Cornbread Muffins by The Crumby Cupcake
• Peruvian Grilled Street Corn by Cupcakes & Kale Chips
• Skillet Corn with Bacon by Cosmopolitan Cornbread
• Skillet Fried Corn by New South Charm
• Skillet Jalapeno Cornbread by Grumpy’s Honeybunch

Dessert

• Blackberry Cornbread Buckle by Pies and Plots
• Brazilian Corn Cookies by What Smells So Good?
• Easy Cornmeal Budino with Blueberry Marmellata by Cooking With Carlee
• Mais Con Hielo-Corn on Ice by Asian In America
• Margarita Popcorn by The Redhead Baker
• Sweet Corn Ice Cream by Baking Sense

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Kheer #SundaySupper

Is there anything more comforting than a big bowl of rice pudding? While the bulk of my experiences with the grainy dessert growing up were the result of opening and dumping a can into a couple bowls, dad and I were suckers for the stuff (nobody else, by the way, even remotely likes it here). Today, if you were to ask me to name what I crave in times of stress, you'd hear me wax poetic about the thick, creamy pudding warmed up in the microwave and shoveled down as fast as I could. Heck, even cold, a spoonful from the fridge could cure wonders.

I wanted to bring the great memories of sharing rice pudding to my Home Ec class this past year, and since we were working on a "food around the world" theme, I turned to the only other country with a rice pudding that I knew of - India. Kheer, as it's called, is not always 100% rice based though - recipes vary from using wheat, tapioca, or vermicelli noodles as the starch and anything from cardamom, cinnamon, ginger, saffron, nuts and sesame seeds to flavour it. The version I made for class was culled from one of my old college professors and was what was served at her son's first birthday - leftover cooked rice elevated by re-cooking it in thickened milk, coconut milk, saffron and sweet spices before being garnished with softened raisins and dates. It sounded absolutely incredible - even to someone allergic to coconut such as me!

Making this exotic comfort food is even easier than making rice (to me, anyways... I'm stovetop-rice challenged). The kids - from 6 to 8 years old - all had at least one heaping spoonful, and some even took extras home after polishing off thirds! What made it home with me was eagerly purloined by my dad to rave reviews (probably a good thing, otherwise I'd be making ice cream with the thick, custardy mixture and trying to figure out what to do with it then!). If you and your family can tolerate dairy and coconut, I really wouldn't worry about the leftovers sticking around too long though!

You know what else uses a lot of coconut? Piña Coladas! National Piña Colada Day is today, and those in the know are toasting the combination of coconut, pineapple and rum with their own libations. To our credit, the #SundaySupper gang is sharing over 40 coconut recipes today, with both sweet and savory dishes, breakfasts and drinks, almost anything you could think of! Check out our offerings below and don't forget to leave a comment telling me your favourite coconut dish!

Great Starts

• Coconut Granola Bowla by Family Foodie
• Gluten Free Coconut French Toast by Gluten Free Crumbley
• Make Ahead Healthy Piña Colada Breakfast Parfait by Easy Cooking with Molly
• Piña Colada Granola (grain free) by My Life Cookbook
• Piña Colada Nut Bread by Where Latin Meets Lagniappe
• Piña Colada Overnight Oats by Take A Bite Out of Boca
• Piña Colada Pancakes by Dizzy Busy and Hungry

Dive in with Sides and Appetizers

• Easy Piña Colada Salad by April Golightly
• Piña Colada Coleslaw by Culinary Adventures with Camilla

Coco-Nutty Main Dishes

• Chickpea Potato Curry by Sunday Supper Movement
• Piña Colada Chicken and Rice by Cindy’s Recipes and Writings
• Piña Colada Chicken Skewers by The Crumby Cupcake
• Pineapple Barbecue Chops with Colada Slaw by A Kitchen Hoor’s Adventures
• Slow Cooker Pineapple Chicken Curry by Caroline’s Cooking

“Col-lots-a” Desserts

• Coconut Pound Cake by Cosmopolitan Cornbread
• Cookies and Coconut Cream Popsicles by Books n’ Cooks
• Creamy Dairy-Free Vegan Coconut Ice Cream by Positively Stacey
• Easy Piña Colada Fudge by Hezzi-D’s Books and Cooks
• Easy Piña Colada Poke Cake by Crazed Mom
• Homemade Samoas by That Skinny Chick Can Bake
• Island Breeze Piña Colada Panna Cotta by The Weekend Gourmet
• Kheer by What Smells So Good?
• Mini Roasted Blueberry and Coconut Cream Trifles by Cupcakes & Kale Chips
• Piña Colada Bars by Dessert Geek
• Piña Colada Cream Pie by Cookin’ Mimi
• Piña Colada Cupcakes by The Redhead Baker
• Piña Colada Energy Balls by Wholistic Woman
• Piña Colada Flan by Asian In America
• Piña Colada Ice Cream by Palatable Pastime
• Piña Colada Rice Pudding by Hardly A Goddess
• Piña Colada Trifle by A Day in the Life on the Farm
• Piña Colada Upside Down Cake by Bottom Left of the Mitten
• Pineapple Coconut Pudding by Magnolia Days
• Samoa Smacky Delicious Mix by Cooking With Carlee
• Toasted Coconut Sour Cherry Sundae by Pies and Plots
• Tropical Fruit Cups by The Freshman Cook

Sweet to Sip Beverages

• Boozy Coconut & Caramel Milkshakes by Momma’s Meals
• Coconut Banana Rum Smoothie by Desserts Required
• Coquito by Monica’s Table
• Lime Coconut Lassi by Food Lust People Love
• Piña Colada Freeze by Grumpy’s Honeybunch
• Piña Colada Smoothie by A Mind Full Mom
• Spiced Piña Colada by Family Around the Table

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Tunisian Garlic Chickpea Soup #SundaySupper

While the weather is definitely starting to warm up (albeit slowly!), around here we're still in the throes of ever variable climate conditions day to day. This past week, for example, I went from wearing a fuzzy winter jacket, mittens and hat to a light sweater and back to a spring coat - and inside vs. outside temperature is even more variable due to the heating / cooling systems in different buildings.

Even if it was consistently hot and sunny outside, it's almost guaranteed that soup will play a role in our weekly menu at home. For me, it's often a quick-fix dinner after a full day of work or a busy weekend of lesson planning or prep work. My mom, though, savours the pleasure of a warm potage at lunch (with homemade bread, of course!), and is as eager to travel the world via tasting as I am through cooking. Soup is perfect for taming even the most savage of beasts (hunger or otherwise), and I love this one in particular because it's a filling, protein and fibre-rich, flavourful blend with a built-in antibacterial forcefield from the hefty doses of herbs, spices and garlic!

While the ingredient list seems long, a lot of it is spices that are fairly commonplace. The starch I chose - sorghum - is one of my favourites in the flour world, and when I found a bag of the raw grain at my local Asian grocery I snapped it up and fell in love. The slightly sweet, buttery, nutty flavour the sorghum has pairs perfectly with the mellowed garlic and onions, while its texture reminds me of Israeli couscous or tapioca. That said, brown rice (especially a short grain variety) would play just as well here and regardless the whole thing is basically an excuse to eat a bowl of hummus for dinner!
 

#SundaySupper is focused on "Spice is Nice & Some Like it Hot" this week - if you love spicy food of any kind (not just the "hot" spices), this event is one to check out! This week's host is Sarah of The Chef Next Door

Aromatic Appetizers

• Buffalo Chicken Spring Rolls by Cupcakes & Kale Chips
• Cajun Shrimp Dip by Cooking with Carlee
• Harissa Lamb Meatballs with Herbed Yogurt Dipping Sauce by The Hungry Goddess
• Jalapeno Cheddar Roasted Chickpeas by A Kitchen Hoor’s Adventures
• Smoky Jalapeno Pineapple Salsa by Dash of Evans
• Spicy Apricot Chicken Meatballs by My Life Cookbook
• Spicy Jalapeno Chickpeas by Helpful Homemade
• Hot Peach Wings by Eat, Drink and be Tracy
• Spicy Sugared Cashews by That Skinny Chick Can Bake

 

Distinctive Drinks

• Cilantro Jalapeno Mojito by Manu's Menu
• Shoo Fly Punch with a Kick by Our Good Life

 

Daring Desserts

• Chipotle Peanut Butter Cookies by Renee’s Kitchen Adventures
• Cinnamon Rolls by The Freshman Cook
• Mexican Chocolate Pudding by Pies and Plots
• Peppercorn Shortbread by The Finer Cookie
• Spicy Fudge Brownies by The Chef Next Door
• Spicy Mexican Hot Chocolate Fudge by Hezzi-D’s Books and Cooks

 

Masterful Mains

• Buffalo Chicken & Lentil Stuffed Peppers by Momma’s Meals
• Chicken Karahi (Pakistani Chicken Curry) by Curious Cuisiniere
• Chicken Stuffed Poblano Peppers by Feeding Big and more
• Chickpea, lentil and spinach curry by Caroline’s Cooking
• Devil’s Chicken by Monica’s Table
• East Indian Chard and Lentils by Wholistic Woman
• Fried Chicken with a Kick by A Day in the Life on the Farm
• Grilled Chipotle Pork Chops by Cooking Chat
• Hella-peno Burger by Fantastical Sharing of Recipes
• Jalapeno Popper Pizza by Hardly A Goddess
• Kung Pao Chicken by Palatable Pastime
• Lomo Saltado by Tramplingrose
• Spicy black bean burgers by Simple and Savory
• Spicy Penne all’arrabbiata by She Loves Biscotti
• Sweet & Spicy Pulled Pork Tacos by Grumpy’s Honeybunch
• Sweet Chili Pork by Cookin’ Mimi
• Tunisian Garlic Chickpea Soup by What Smells So Good?

 

Seasoned Sides

• Baked Sriracha Sweet Potato Fries by Magnolia Days
• Easy to Make Cabbage Kimchi (Mak Kimchi) by kimchi MOM
• Green Mango Sambal by Food Lust People Love
• Grilled Potato Salad with Spicy Picada Sauce by Culinary Adventures with Camilla

Plus Homemade Ginger Ale and Spice is Nice Recipes from Sunday Supper Movement

 

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Chocolate Cherry Truffle Cheesecake #SundaySupper

My mom has always adored dark chocolate, cherries and cheesecake - particularly in that order. Given the choice, she'd happily sit down to a relatively spartan slice of New York style cheesecake with cherry and chocolate sauce before a towering sponge cake, so this year for her birthday I figured I would combine her three sweet favourites. This Chocolate Cherry Truffle Cheesecake was born out of a 3AM brainstorm (the best ideas always come out of insomnia!) where I thought "why not make a cookie (rather than cookie crumb) base packed with dried cherries and cocoa, topped with a silky, dense, slightly tangy chocolate-laden cheese filling with a cherry swirl?". A quick consult with the birthday girl later, I found myself in the kitchen whipping together this intensely rich, but incredibly easy one bowl / one food processor cheesecake.

To make things easier on myself (and to ensure the base was completely cool and set) I baked the "cookie" the day before, letting it hang out in its springform home at room temperature overnight. The cheese mixture featured not only silky couverture chocolate and sour cream, but my favourite "secret ingredient" - silken tofu - as well. The tofu, unlike eggs, doesn't hold air when beaten, making the cheesecake incredibly creamy and dense with a far smaller chance of cracking - even without a water bath! Coupled with the extra step of partially cooling the baked cake in the oven, this dessert was as gorgeous as it was delicious.

The name of this dessert is no lie, either. Each bite of this cake feels almost exactly like eating a dark chocolate Lindor, with the occasional break of chewy cherry tang. It's so intense that a small piece is more than satisfying, and that's probably a good thing given the incredible decadence of the ingredients! According to Mom, the cake freezes well too - she just pulled the last piece out for dessert this week!

While my mom's birthday was over a month ago, Mother’s Day on May 8th is another perfect excuse to indulge in all things mom-worthy! This #SundaySupper we're sharing our favourite recipes Mom made throughout the years as well as the recipes they love to eat. Our hosts this week are Christie Campbell of A Kitchen Hoor’s Adventures and Wendy Leep Hammond of Wholistic Woman.

Starters (Appetizers, Beverages, Breakfast):

• Banana Bread Baked Oatmeal by Cooking With Carlee
• Frozen Pina Colada by The Redhead Baker
• Goats Cheese Rolls with Honey and Thyme by Manu’s Menu
• Mom’s Banana Bread by Family Around the Table
• Mom’s Famous Poppy Seed Bread With A Citrus Glaze by And She Cooks
• Mom’s Wine Spritzer by Momma’s Meals

Salads, Side Dishes, and Sauces:

• Asiago Bruschetta Roasted Asparagus by Flavor Mosaic
• Italian Country Salad by Cupcakes & Kale Chips
• Mom’s Cucumbers in Vinegar by Simple And Savory
• Mom’s Homemade Perogies by A Kitchen Hoor’s Adventures
• Mom’s Potato Salad by Palatable Pastime
• Polish Haluski (Pan Fried Noodles & Sauerkraut) by The Crumby Cupcake
• Spinach Salad with Simple Vinaigrette by Cooking Chat
• Zippy Barbecue Sauce by Amee’s Savory Dish

Main Dishes:

• Chicken and Egg Salad Sandwich by The Freshman Cook
• Grilled Chicken with Poblano Cream Sauce by Casa de Crews
• Fried Smelt by A Day in the Life on the Farm
• Granny Smith’s Meatloaf by Get the Good Stuff!
• Jean’s Best Vegetable Soup by Food Lust People Love
• Lemon & Garlic Herbed Roasted Chicken by Cosmopolitan Cornbread
• Mama’s Favorite Southern Fried Chicken by The Chef Next Door
• Mom’s Cheese & Onion Enchiladas by The TipToe Fairy
• Mom’s Lentil Toastadas by Grumpy’s Honeybunch
• Mom’s Moussaka by My Life Cookbook
• Shirley’s Potato Soup by Our Good Life
• Mom’s Spare Ribs To Go by An Italian in my Kitchen
• Mom’s Sukiyaki: Japanese Beef and Vegetables Hot Pot by Asian In America
• Myra’s Super Supper by Tramplingrose
• Pizza Meatloaf by A Mind Full Mom
• Slow Cooker Cabbage Rolls by Cookin’ Mimi

Desserts:

• Apple Bread Pudding with Butterscotch Sauce by Hezzi-D’s Books and Cooks
• Apple Crisp by Cindy’s Recipes and Writings
• Baklava by That Skinny Chick Can Bake
• Brown Sugar Pudding by Un Assaggio of Food, Wine & Marriage
• Butter Balls by Feeding and More
• Carrot Cream Cheese Coffee Cake by Pies and Plots
• Chocolate Cherry Truffle Cheesecake by What Smells So Good?
• Crustless Pecan Pie Rice Pudding by Desserts Required
• Double Layer Chocolate Cake with Red Wine Chocolate Buttercream by Fantastical Sharing of Recipes
• Easy Classic Date Squares by She Loves Biscotti
• Gluten Free Strawberry Rhubarb Cake by What The Fork Food Blog
• Homemade Chocolate Cherry Candies by Gluten Free Crumbley
• Hungarian Crepes: Palacsinta by My Gourmet Connection
• Lemon Cookies with White Chocolate and Mint by The Finer Cookie
• Lemon Pound Cake with Lemon Glaze and Roasted Strawberries by Turnips 2 Tangerines
• Mom’s Apple Pie by Wholistic Woman
• Mom’s Famous White Icing by Monica’s Table
• Moms Mayonnaise Cake by My World Simplified
• Pavlova with Raspberries and Cream by Caroline’s Cooking
• Rocky Road Brownie Sundae for Mom by The Weekend Gourmet
• Rose Shortbread Cookies by Baking Sense
• Sour Cream Cheesecake by Magnolia Days

Plus What Mom Really Wants for Mother’s Day plus Mom’s Favorite from Sunday Supper Movement recipes.

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.  

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.