hazelnuts

Cranberry Vanilla Bean Scones

We’re back with another exciting month of delicious President’s Choice PC Black Label Collection products.  Let’s take a closer look at this month’s box.

 

PC BLACK LABEL PURE PEPPERMINT EXTRACT

A must-have during the holiday season and colder weather months, add a drop or two of this refreshing pure peppermint extract to hot chocolate, cappuccino, cookies, candies, icings, and sweetened whipped cream. It’s also great massaged onto your temples to relieve a headache!

PC BLACK LABEL FIG CABERNET WINE JELLY

This sweet wine jelly is infused with ripe, sweet figs and dry, full-bodied Cabernet Sauvignon, a red wine with rich black currant and dark cherry notes. It’s the perfect pairing this holiday season, whether it’s a part of an appetizer cheese tray or brushed onto a plum or pear tart for dessert.

PC BLACK LABEL MADAGASCAR BOURBON VANILLA BEAN

Known for its superior quality, the Madagascar-Bourbon vanilla bean is the most popular of all the vanilla varieties. It is highly fragrant, with desirable thin, oil-rich skin, and has sweet, smooth flavours and aromas.

I have had a chance to try these products in various recipes and I must say that my favourite item this month has been the PC Black Label Madagascar Bourbon Vanilla Bean. 20181103101116_img_1556.jpg As a Pastry Chef, this is a highly coveted item that I love to work with and always reach for before using any extracts. The flavour is rich and shines in any sweet or savory dish that it is used in. For this month, I decided to showcase my love for cranberries and vanilla bean in the form of scones. I love this time of year with the fresh cranberries and the holiday season fast approaching, these are perfect to make for a weekend brunch.  They are sure to please everyone.  If you’re not a fan of cranberries, you can swap them out for blueberries or raspberries. I’m excited to be hosting a giveaway for next month’s PC Black Label Collection Black Box on my Instagram feed.  Read on for more information and how to enter below.  Good Luck! I hope you’ll enjoy the recipe and it becomes your favourite go-to breakfast dessert.  I would love to see your recreations using the hashtag, #hautesucre on your social media channels. Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel.

*PC Black Label Collection December Black Box Instagram Giveaway*

Giveaway details will be posted on my Instagram account @hautesucre. Head on over to find the post of this Cranberry Vanilla Bean Scones Recipe to enter via the Instagram comments. Giveaway Rules:

  • The giveaway will be open for entries on Instagram from Monday November 26th, 2018 to Wednesday November 28, 2018 9:00PM EST.  Please follow the instructions in the Instagram post to enter.
  • The winner will be chosen randomly on the morning of Thursday November 29, 2018 and contacted via Instagram direct message.
  • The giveaway is open to residents of Canada only.

Cranberry Vanilla Bean Scones Recipe

Ingredients:

2 3/4 cups all-purpose flour

3/4 cup granulated sugar

1 cup buttermilk

1 PC BLACK LABEL MADAGASCAR BOURBON VANILLA BEAN

1 tbsp baking powder

1/4 tsp baking soda

¼ tsp fleur de sel (sea salt)

1/2 cup cold PC BLACK LABEL NORMANDY STYLE UNSALTED CULTURED BUTTER cut into cubes

1 cup fresh or frozen cranberries

orange zest (from 1 orange)

Topping:

2 tsp cream

2 tsp raw sugar

Finishing:

½ cup white chocolate, melted

Instructions:

Preheat oven to 425°F. Line 2 large baking sheets with parchment paper and set aside.

For the Scones:
  1. Using a sharp paring knife, slice the vanilla bean lengthwise from tip to end. Use the back of the knife to scrape out the vanilla beans. *The vanilla bean pod can be reused and added to your sugar container to make vanilla scented sugar.
  2. In a large bowl, combine 2-3/4 cups flour, vanilla bean, sugar, baking powder, baking soda, orange zest and salt.
  3. Cut in butter until mixture is crumbly and pea sized, do not overmix.
  4. Pour in the buttermilk and cranberries and stir with a fork until a soft, sticky dough forms. Turn out onto a floured surface and, with floured hands, gently knead and shape the dough, adding more flour to prevent sticking as necessary until dough comes together.
  5. Pat out to a 9-inch (23 cm) circle or square as shown and cut into 12 wedges. Place on prepared baking sheet, at least 1-inch (2.5 cm) apart.
Topping:
  1. Brush tops of scones with heavy cream and sprinkle with raw sugar.
  2. Bake for 15 to 20 min, until puffed and golden.
  3. Let cool for at least 20 min on a wire rack.
  4. Melt the white chocolate in a heat proof bowl for 45-60 seconds on high in the microwave.
  5. Using the tines of a fork or the back of a spoon, drizzle the white chocolate over top of the scones. Let it set for a few minutes until the chocolate sets and is no longer runny. Enjoy!

(This post is sponsored by President’s Choice. I used their to PC Black Label Madagascar Bourbon Vanilla Bean to make these scrumptious Cranberry Vanilla Bean Scones).

Advertisements

Blueberry and Hazelnut Crostata 

Crostata evokes many memories of a summer semester I spent in Bologna, Italy when I was backpacking in Europe as a university student. I spent most of my hard-earned money on eating and sightseeing and I fondly remember all the bakeries serving many variations of this infamous Italian Tart. Plums, berries, apples, grapes all made their way into these traditional crostatas bursting with homemade jams, flaky and buttery crusts liberally dusted with icing sugar.

untitled

I used to walk through the streets sightseeing and eating my crostata with icing sugar dusting my face, a happy memory! I had a sweet tooth and couldn’t resist trying all the delicacies in the dozens of pastry shops that lined the streets.

When E.D.SMITH contacted me to collaborate on their fall campaign to celebrate their 135th birthday, I was delighted as it brought back memories of baking as a child with my mum. We used to love using their pie fillings and their jams were a staple in our house.

E.D.SMITH is an iconic Canadian food brand with roots dating back to 1882 and is currently the #1 pie filling in Canada and the largest Canadian manufacturer of jams and fruit spreads.

For their fall campaign, E.D.SMITH is inspiring the newest generation of Canadian home cooks to look past traditional jam on toast and plain pies to get creative with E.D.SMITH’s products.

My mission is to inspire you to explore the versatility of their products and show you how E.D.SMITH’s pie fillings and Triple Fruits spreads can fit within your lifestyle and today’s food trends.

I love a good challenge and what better way than to recreate one of my favourite desserts, a fruit filled crostata! A traditional crostata is an open-faced fruit tart, often with a decorative lattice top and made with a homemade jam.

1

I particularly enjoy E.D.SMITH’s Blueberry Pie Filling and thought it would be a great swap out for a traditional blueberry jam. As we head into the fall season, I made this crostata with the addition of ground hazelnuts as it gives the crust a gently nutty bite and it complements the Blueberry Pie Filling nicely. If hazelnuts are not to your liking, they can easily be replaced with ground almonds.

2.png

Processed with VSCO with hb1 preset

The addition of nuts in the pastry dough, coupled with the yolks creates a well rounded, rich crust that pairs nicely with the pie filling making you want to savour each bite.

3

This Blueberry and Hazelnut Crostata is sure to become your favourite too. It’s a delicious twist on a traditional, familiar dessert with a delicate lattice topping. I hope you enjoy making it as much as I do.

4

5

6

Blueberry and Hazelnut Crostata Recipe

Pastry Crust Ingredients:

2 cups all purpose flour

1/4 cup ground hazelnuts (or almonds)

3 Tbsp. sugar

1/4 tsp kosher salt

1/4 tsp citrus zest (lemon, orange or grapefruit)

1/4 tsp ground vanilla bean (or extract)

Pinch of ground cinnamon

3/4 cup cold unsalted butter, chopped

1 large egg + 1 yolk

3/4 can of E.D.SMITH Blueberry Pie Filling

Egg wash (1 egg + 2 tsp water)

9″ Fluted round tart pan with a removal bottom

Directions:

  1. In a stand up mixer bowl with the paddle attachment, add the flour, ground hazelnuts, sugar, salt, zest, vanilla and cinnamon. Mix on low until combined.
  2. Add the chopped butter and egg yolk, and mix until combined. Do not overmix as you still want to see bits of butter throughout.
  3. On a clean surface roll out 2 sheets of cling wrap and place the dough in the centre and gently form a disk. Flatten, cover in cling wrap and refrigerate for at least 15 minutes.
  4. Preheat the oven to 350F
  5. Roll out the pastry dough on a floured surface to approximately 14-16″ in diameter and l/2” thickness. Gently transfer it to the tart pan and press into the pan, bringing the dough up to the sides.
  6. With a sharp knife, cut off the excess dough and reserve to make a lattice top.
  7. Add the E.D.SMITH Blueberry Pie Filling into the base.
  8. Roll out the excess dough and using a fluted pastry wheel cut strips to place over top the filled pastry.
  9. In a crisscross pattern overlap the strips and crimp the edges.
  10. *Alternate method; on a flour dusted parchment sheet you can create your lattice top pattern and chill it for 15 minutes. Gently flip it over-top the tart, sealing the edges and discarding any excess dough.
  11. Brush with the egg wash and bake at 350°F for 40-45 minutes or until golden.
  12. Remove and place on a baking rack to completely cool.
  13. Remove the tart ring and dust generously with icing sugar and cut into slices. Enjoy!

*The Crostata will keep for 4-5 days in an airtight container, refrigerated.