cchristie Food Journal

As this is my last post for Accidental Hedonist, I'm ending my six-month Tuesday guest blogger stint with my absolute favorite dessert -- Crème Brûlée. It's so good I don't resent the time spent hunting for the right accents to ensure this dessert maintains its French flare.

I normally go for anything chocolate, but if crème brûlée is on the menu, I can't resist. Then I found a recipe for Chocolate, Orange and Candied Ginger Crème Brûlée and got the best of both worlds.

The following recipe comes from Dominique & Cindy Duby's sinfully beautiful book, Crème Brûlée: More Then 50 Decadent Recipes.

Here, the Dubys provide a wide range of recipes -- some sweet, some savory, some using classic techniques some drawing upon molecular gastronomy. For those who like their eye candy edible, they show you how to make caramel cages, caramel threads, caramel dust and even bubble caramel.

The photography is beyond stunning. Their White Chocolate & Green Tea Brûlée is too beautiful to eat. This shot is from the book. I don't know whether to stare or gobble.

Who could resist starting a meal with Crab, Corn & Cheddar Brûlée, or ending it with a Spiced Pumpkin version? While purists can make the definitive Classic Vanilla Crème Brûlée, the adventuresome will want to try all 50 offerings or follow the tips on making their own brûlées creations. And if you're not sure what alcoholic beverage to serve with your works of art, the Dubys include a section on pairing wine with the various brûlées.

Without further ado, I leave you with one of my favorite flavor combinations in the form of my favorite dessert. Calories be damned.

Chocolate, Orange & Candied Ginger Brûlée
Makes 6

Excerpt published with permission from Crème Brûlée: More Then 50 Decadent Recipes by Dominique & Cindy Duby

1 1/2 cups (375 ml) whipping cream
2/3 cup (160 ml) whole milk
two 1-inch (2.5 cm) pieces fresh ginger
grated zest of 1/2 orange
3.6 ounces (100 g) 70% dark chocolate, finely chopped
2 large eggs
2 large egg yolks
2 Tbsp (30 g) granulated sugar
3 Tbsp (45 g) granulated sugar for caramelizing

Garnish
1 or 2 oranges, peeled and segmented
4 tsp (20 ml) finely chopped candied ginger
6 sprigs mint

Preheat oven to 300°F (150°C).

Combine cream, milk, ginger and orange zest in a medium saucepan and bring to a boil over medium-high heat. Remove from the heat, cover saucepan with a tight-fitting lid, and let stand at room temperature for 30 minutes. Strain cream mixture through a fine-mesh sieve, discarding ginger and orange zest. Return cream to saucepan and heat over medium-high heat until almost boiling. Remove from the heat and stir in chocolate until melted.

Whisk together eggs, egg yolks, and sugar in a medium bowl until well combined. Slowly add hot chocolate mixture to egg yolk mixture, whisking constantly until well combined. Divide mixture evenly among 6 ramekins. Place the ramekins in a shallow roasting pan. Pour hot water into roasting pan to come halfway up sides of ramekins. Bake until custard barely moves when ramekins are shaken, or a knife inserted in center of custard comes out clean, about 60 to 75 minutes. Remove ramekins from the roasting pan and let cool at room temperature for at least 45 minutes. Refrigerate for at least 4 hours (overnight is best).

Just before serving, sprinkle granulated sugar evenly over custards to cover them completely. Turn upside down to remove excess sugar. Ignite a blowtorch and caramelize sugar until evenly melted, moving the torch constantly so sugar doesn't burn.

While spanikopita is not the first dish that springs to mind at Christmas time, a bite-sized version has managed to work its way onto my standard holiday party menu. Sure, chopped roasted red peppers would add a festive flare to the green spinach and white pastry. But I like the taste as is, and why complicate things at an already crazy time of year?

I'm not sure why these are so popular during the holidays. Perhaps guests are looking for an alternative to the high-calorie hors d'oeuvres? Maybe they count each spinach-filled triangle as one of their daily 5-to-10? Or maybe it's the Mediterranean theme? My olive tapenade rolls get gobbled, too. (Note: I'm not including a photo of the tapenade rolls since they're so ugly I am forced to keep the light low. Black olive fans can click the link above to get the recipe from my blog.) Regardless of the reason, hot treats disappear quickly during parties.

But rolling hors d'oeuvres is not a last-minute task. So, I make them ahead of time in stages. I usually make the filling a day before then roll and pre-bake when I have a free hour. I timed myself and it took about 45 seconds to roll each hors d'oeuvre. I bake them for 10 minutes and pop them in the refrigerator until guests arrive. Then it's another 10 minutes to serving. It sounds like a lot of work, but if you break it into three stages, it's doesn't take a lot of time. And when guests find out you made them yourself, they're doublely delighted.

Hmmm. Maybe homemade is the reason behind their popularity?

Party-sized Spanikopita
Makes about 4 dozen


Ingredients


Filling:
2 pkgs frozen chopped spinach, thawed, drained and squeezed through sieve to remove excess moisture (don't pre-cook)
1 tbsp oil
2 onions, minced
1 clove garlic, minced
3 eggs
1/4 cup fresh dill, minced
12 oz pkg (375 g) feta, crumbled

For wrap:
1 pkg phyllo pastry, cut in half crosswise
canola oil or melted butter

Instructions

Defrost phyllo according to package directions. Cut in half crosswise.

Saute onions and garlic until soft. Add to spinach. Mix in dill and egg, blending thoroughly.

Add crumbled feta and stir gently. (You can refrigerate the filling for a day or freeze for a week.)

When ready to assemble, brush pre-cut sheet of phyllo with oil or butter. Fold sheet in thirds lengthwise to form a long narrow strip.

Place 1 tbsp of filling at the top of sheet to one side. Fold corner over filling to a form triangle. Roll up, maintaining triangle shape.

Place on ungreased cookie sheet. Brush with more oil.

If eating right away, bake according to package directions (usually 375F for 15 to 18 minutes.)

If you plan on eating them later, bake 10 minutes at 375F, refrigerate when cool. Reheat at 375F for 10 to 12 minutes or until golden brown.

Christmas morning is hectic in our house. Just as we open the last present lodged in the toe of the stockings, our guests are stomping the snow off their boots and looking for a place to put their coats. While I always whip up a quick batch of buttermilk scones, they lack the protein to keep hungry guests going until dinner.

Sure, bacon, eggs and toast make a classic breakfast, but who wants to be a short-order cook on Christmas morning? While the solution isn't new, a stratta delivers a complete meal in a dish without demanding your attention. If you invest 10 minutes the night before, you can bake it while opening presents in the morning.

Strattas offer all the diversity and flavor of a quiche, without the bother of making pastry. They're also extremely flexible. When I went to make the recipe below late last night, I found I didn't have cereal on hand. So, I used bread crumbs. My green pepper had gone soft, so I substituted red. And since I don't eat pork, I swapped chicken bacon for the "real" kind. Despite these substitutions, the dish turned out just fine.

This recipe is savory, but you can always make a sweet version, using raisin bread and apples in lieu of white bread and ham. Vanilla, cinnamon and nutmeg can replace the onion, mustard, pepper and sauces. Drizzle with maple syrup and it's a morning meal -- with coffee, of course.

This classic dish comes from The Complete Best of Bridge Cookbooks: Volume One. It's more than 30 years old, hence the quaint name, but has been aiding frazzled mom's for more than a generation. The recipe blurb reads, "Don't wait for Christmas. Make breakfast the night before and enjoy your morning." That's the best present of all.

Christmas Morning Wife Saver
Serves 8

16 slices white bread, crusts removed
Slices of ham or Canadian back bacon
Slices of old cheddar cheese
6 eggs
1/2 tsp pepper
1/2 to 1 tsp dry mustard
1/4 cup minced onion
1/4 cup finely chopped green pepper
1 to 2 tsp Worcestershire sauce
3 cups milk
dash of Tabasco
1/2 cup butter
Special K or crushed cornflakes

Put 8 pieces of bread in a 13 X 9 inch buttered glass baking dish to cover the dish bottom entirely. Cover bread with thinly sliced bacon. Top with cheddar cheese. Cover with remaining slices of bread.

In a bowl, beat eggs and pepper. Add the mustard, onion, green pepper, Worcestershire, milk and Tabasco. Pour the milk mixture over the bread. Cover and refrigerate overnight.

In the morning, melt the butter and pour over the top. Cover with crushed cereal.

Bake at 350F, uncovered for 1 hour. Let sit 10 minutes before serving. Serve with fresh fruit.

I see that Kate has been discussing various types of cookies and will add one more to the mix -- icebox cookies, aka refrigerator / freezer / slice-and-bake. Like the names suggest, you make the dough, roll it into a log, chill it and when you're ready -- slice and bake. These are great time savers since the dough keeps in the fridge or the freezer until you're ready, and then you can bake as many or as few as you have time for.

And now, onto my originally scheduled post:

I have a love-hate relationship with eggnog. Love the taste, hate the texture. Some versions are thick as pudding and cloying; some are watery and sweet. I've tried it on its own, laced with rum and even as a substitute for milk in my morning latte. After sampling many variations, both spiked and kid-friendly, I've decided what I really like about eggnog is not the drink itself but the combination of rum and nutmeg.

So, when I came across a recipe for eggnog cookies -- which contains no eggnog -- I had to try it. And I'm glad I did.

This recipe, like my families simple Scottish shortbreads, is a classic icebox cookie. Just mix, roll, chill, slice and bake. Although the recipe says they'll keep for up to 10 days in an airtight container, I doubt they'll last that long.

Eggnog Cookies
Excerpt from Christmas Cookies: 50 Recipes to Treasure for the Holiday Season by Lisa Zwirn

Makes about 40 cookies

Capturing the flavors of eggnog, a traditional Christmastime beverage, in a cookie is easy. These rich, buttery rounds hint of nutmeg and cinnamon and are topped with a spoonful of rum icing. A dusting of freshly grated nutmeg adds to the holiday motif.

1 3/4 cups all-purpose flour
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1/3 cup confectioners' sugar
1 large egg yolk

Rum Icing
1 cup confectioners' sugar
2 1/2 to 3 tablespoons light rum
1 whole nutmeg, for grating on top of cookies

For the cookies:
Whisk together the flour, nutmeg, cinnamon and salt in a medium bowl.

Using an electric mixer, beat the butter in a large bowl until creamy. Add the granulated and confectioners' sugar and beat until thoroughly blended and velvety. Beat in the egg yolk. With the beaters on low speed, mix in the flour mixture just until thoroughly combined and the dough starts to come together. Gather the dough into a ball, then divide it in half.

Working with one half of the dough at a time, place it on a lightly floured surface. Use your hands to shape it into a log and then roll it back and forth to form a smooth cylinder about 6 to 7 inches long and 1 3/4 inches in diameter. Wrap the log in plastic wrap and secure with a layer of foil. Repeat with the remaining dough. Refrigerate for at least 4 hours or until very firm. (The dough can be refrigerated for up to 3 days or frozen for up to 3 months.)

Preheat over to 350F. Line a cookie sheet with parchment paper.

Working with one log at a time, use a sharp knife to cut the dough into slices between 1/4 and 1/3 inch thick. Place the rounds on the prepared cookie sheet, arranging them about 2 inches apart. Bake for about 13 minutes or until the cookies are pale and golden, a little browner around the edges. Transfer the cookies to a rack to cool completely.

For the Rum Icing:
Whisk the confectioner's sugar and 2 1/2 tablespoons rum in a small bowl until smooth. Add a little more rum as needed to get a spreadable, slightly thin consistency. Spoon 1/2 teaspoon of icing onto the center of each cookie and spread it with the back of a spoon to form a 1 1/4 inch circle. Place the cookies on a rack, and while the icing is still wet, grate a little nutmeg over the top of the cookies. Let stand until the icing set completely.

Store, in layers separated by waxed paper, in an airtight container for up to 10 days.

I'm not much of a breakfast eater, but I don't mind the occasional brunch-style pancake or syrup-slathered slice of French toast. Add a bit of booze and it makes getting up worth while.

Since I've been doing some research into cheese, I thought I'd try combining this dairy with an old favorite. As luck would have it, I found a recipe for cream cheese stuffed French toast. And it requires a splash of liqueur. How perfect is that?

Although the creators intended this dish for a July Breakfast at Wimbledon Party, I think it's the perfect reward for an early morning snow shoveling session.

It's been snowing a lot. I've earned it.

Since apricots aren't in season, I didn't garnish my toast with them. Instead, I added extra maple syrup. Despite the weather outside, the summery preserves and the touch of orange liqueur made a cold winter morning fade away -- just for a few minutes.

The concept behind this dish is very flexible and the authors encourage experimentation. Try black currant preserves and Cassis, raspberry jam and Framboise, or apple jelly and spiced rum. Swap cinnamon for nutmeg if you feel inclined.

Although it's fancier than ordinary French toast, it doesn't take that much longer to make. So if you're feeling indulgent, go stuff it!

Apricot-Stuffed French Toast
This recipe is from the deliciously irreverent book Entertaining with Booze, by Ryan Jennings & David Steele. Published by Whitecap.

Raspberries, blueberries, strawberries, or any other fruit you can think of, can be substituted if apricots aren't your thing -- their fuzzy wee skins, hard stones and sweet dispositions can be very offensive -- we know.

8 oz (250 g) package cream cheese, softened
1/2 cup ( 125 mL) apricot preserves
1 Tbsp (15 mL)Grand Marnier or Cointreau
1/2 tsp (2 mL)ground nutmeg
six 2-inch (5 cm) thick slices of French bread
3 eggs
2/3 cup (150 mL)milk
2 tsp (10 mL) vanilla extract
1/4 cup (50 mL)butter, divided in 2
2 cups (500 mL) sliced fresh apricots, optional

Instructions
Preheat over to 200F (95C).

Beat the cream cheese, preserves, Grand Marnier and nutmeg together in a medium bowl until smooth. Cut a pocket into each slice of bread by making an incision along the edge and cutting into the slice without going all the way through. Divide the cream cheese mixture evenly between the bread slices and spoon into the pockets. Set aside.

Meanwhile, whisk together the eggs, milk and vanilla in a clean bowl until just blended. Dip each sandwich into this egg mixture, turning to coat but without soaking it through.

Melt half the butter in a large frying pan over medium heat. Cook half the sandwiches until golden, about 2 minutes per side. Place on an oven-proof platter and keep warm in the oven. Repeat with the remaining sandwiches. Top each serving with sliced apricots (if using) and serve with pure maple syrup.

Sunday night supper didn't happen. My gas oven malfunctioned. No one was hurt, but I am not about to risk blowing up the house just to have crisp oven-roasted rosemary potatoes.

For safety reasons I'm locking down the oven and restricting culinary access the stove top until the replacement appliance arrives. Initially, I felt artistically stifled, but soon realized I have plenty of options. If I'm away all day? Pull out the crockpot. In a hurry? Use the pressure cooker. In the mood to lift lids and stir often? Do it all on the stove top.

And the best part? I can use my favorite recipes. This chicken curry is a classic example of how one recipe adapts to different methods.

Sorry there's no photo. Dinner's not done yet.

Chicken Curry
Serves 4 to 6

Ingredients
3 tbsp vegetable oil
2 lb chicken thighs, cut in bite-sized pieces (*you can substitute lamb, beef or pork)
1 small onion, finely chopped
1 inch fresh ginger, minced
1 28oz. can diced tomatoes (with juice for stove top, no juice for slow cooker or pressure cooker methods)
1-2 hot green chilies, in rings
1/4 tsp turmeric
1 tbsp ground cumin
2 tsp ground coriander
1/4 cup plain yogurt
4 cloves garlic, minced
fresh ground black pepper
1/2 cup fresh cilantro, chopped

Instructions
Put all ingredients except oil, pepper and garlic in a bowl and mix to coat the meat well.

Heat oil in a Dutch oven or chicken fryer over medium-high heat. Add garlic and stir until golden.

Add the seasoned chicken and stir to brown.

Select cooking method:

Stove top: Reduce heat to a simmer and cook covered, stirring occasionally, for 1 to 1 1/2 hours or until meat is tender. Cooking time will vary with the type of meat used.

Slow cooker method: Transfer to slow cooker and simmer 6 hours on low.

Pressure cooker method: Heat the oil in the pressure cooker and follow the recipe. Secure lid and pressure cook for 20 to 30 minutes.

When ready to serve, stir in fresh cilantro and fresh ground black pepper.

Sunday night supper didn't happen. My gas oven malfunctioned. No one was hurt, but I am not about to risk blowing up the house just to have crisp oven-roasted rosemary potatoes.

For safety reasons I've locked down the oven and restricted culinary access the stove top until the replacement appliance arrives. Initially, I felt artistically stifled, but soon realized I have plenty of options. If I'm away all day? Pull out the crockpot. In a hurry? Use the pressure cooker. In the mood to lift lids and stir often? Do it all on the stove top.

And the best part? I can use my favorite recipes. This chicken curry is a classic example of how one recipe adapts to different methods. So pick your cooker of choice, steam some basmati rice and enjoy a bit of warmth on a cold winter day.

Sorry there's no photo. Dinner's not done yet.

Chicken Curry
Serves 4 to 6

Ingredients
3 tbsp vegetable oil
2 lb chicken thighs, cut in bite-sized pieces (*you can substitute lamb, beef or pork)
1 small onion, finely chopped
1 inch fresh ginger, minced
1 28oz. can diced tomatoes (with juice for stove top, no juice for slow cooker or pressure cooker methods)
1-2 hot green chilies, in rings
1/4 tsp turmeric
1 tbsp ground cumin
2 tsp ground coriander
1/4 cup plain yogurt
4 cloves garlic, minced
fresh ground black pepper
1/2 cup fresh cilantro, chopped

Instructions:
Put all ingredients except oil, pepper and garlic in a bowl and mix to coat the meat well.

Heat oil in a Dutch oven or chicken fryer over medium-high heat. Add garlic and stir until golden.

Add the seasoned chicken and stir to brown.

Select cooking method:

Stove top: Reduce heat to a simmer and cook covered, stirring occasionally, for 1 to 1 1/2 hours or until meat is tender. Cooking time will vary with the type of meat used.

Slow cooker method: Transfer to slow cooker and simmer 6 hours on low.

Pressure cooker method: Heat the oil in the pressure cooker and follow the recipe. Secure lid and pressure cook for 20 to 30 minutes.

When ready to serve, stir in fresh cilantro and fresh ground black pepper.

Ever since I had carrot ginger soup at Samuel's, I've had a hankering for the dish. Samuel didn't have a firm recipe but he told me he swapped green pepper for celery in the mirepoix, thickened it with a rouxe and then added full cream.

I was sorely tempted to do a full-on, ginger-laden, high-fat version like Samuel's. But when Jackie Newgent's The All-Natural Diabetes Cookbook hopped off my shelf and suggested I try a gentler, more waistline-friendly version I listened. Half my family can't take any heat beyond a nod towards the pepper grinder, and we are learning to make healthier versions for the dieters and diabetics in our midst. I'd like to complain but there will be plenty of sweets and gooey, drippy, cheesy appetizers as we march towards the holidays.

So, I gave Carrot-Ginger Potage a try. Potage is the French term for a thick pureed soup. This one is thickened with potatoes, not the usual cream. I would use chicken stock instead of water for a more layered result, but realize the author was keeping the sodium content down.

(Confession time: Being a ginger junkie with ingredients to spare, I also made a quick ginger and carrot saute as a side dish that would have been too much for unnamed family members. Drop by if you're a serious ginger fan.)

As suggested in the cookbook's sidebar, I added a half tin of fat-free evaporated milk. For the spice-fearing members of my family, I skipped the hot sauce, but highly recommend it for people who like a bit of warmth. The recipe produced a delightfully smooth soup that's light and fresh. After a month of sugar cookies and baked brie, this dish will be a more than welcomed change of gastronomic pace.

Carrot-Ginger Potage
Serves 4

2 tsp unsalted butter
1 lb baby carrots
1/2 cup sliced celery
1 1/2 cups sliced yellow onion
1 tbsp grated fresh ginger
2 medium Yukon gold potatoes, peeled and sliced
5 cups spring water
1/2 tsp sea salt, or to taste
1/4 tsp hot pepper sauce, or to taste

Directions
1. Melt the butter in a stockpot or extra-large saucepan over medium heat. Saute the carrots, celery, onion and ginger for 5 minutes.

2. Increase the heat to high and add the potatoes, water and salt. Bring to a boil. Reduce the heat to medium and simmer, uncovered for 25 minutes, or until the potatoes and carrots are very tender.

3. Use a hand blender to puree the soup right in the pot. Or puree the soup in batches in a blender, reheating in a clean pot over medium heat. (See the "hot fill" line on your blender container for guidance, if available.) Add hot pepper sauce to taste and serve hot.

Recipe is © 2007 American Diabetes Association
From The All-Natural Diabetes Cookbook
Reprinted with permissions from The American Diabetes Association
Available at all leading book stores and on-line retailers.

The Royal Winter Fair is currently on in Toronto and runs through to November 16th. Not only is this the world's largest combined indoor agricultural fair and equestrian show, it's an amazing opportunity to look how our food makes it to the table. I posted several adorable animal photos on my blog yesterday, but realize not everyone can make it to the fair.

My recent walk amongst the pig pens and goat stalls got me thinking about our connection to the land and livestock. Not everyone gets to see barnyard animals close up or dig in the dirt. While this gaping chasm between us and our food can be closed an inch or two by visiting fairs, the hedonist in me loves that I can also accomplish this by going on vacation.

Agri-tourism is on the rise. When I first heard of this travel option, I imagined a form of barnyard boot camp, complete with aching muscles and manure encrusted Wellingtons. But a visit to Black Star Farms, just outside Suttons Bay, Michigan, proved me wrong. This Kentucky-style luxury inn does more than cater to guests. It's an "Agricultural Destination" with a vineyard, winery, CSA farm, livestock, Farmer's Market, creamery and stable.

You can stay for a week, weekend or just drop by for a few hours. You can see cheese being made, pat a pig, sample wine, or -- my favourite -- eat.

When I was there, Jen Welty, the pastry chef, had just made a fresh batch of the best apple galettes I've ever tasted for the Farmer's Market cafe. She generously shared her recipe with permission to pass it onto you. Although Jen usually bakes for crowds, she's reduced this recipe to make a tidy dozen. I've included her original measurements in grams and added my measurements in volume. Since my kitchen scales are not digital, my measurements might not have been as precise as Jen's, but the results were ...

Rustic Apple Galettes with Raisins and Apple Brandy
Yield: 12 individual galettes

For the crust (Pâte Brisée):

4 cups (510 g) all-purpose flour
2 tsp (11 g) salt
1 cup + 2 tbsp (255 g) butter, cubed
1/2 cup (120 g) water
1 large (57 g) egg

1. Combine the flour and salt in the bowl of an electric mixer. Add the cubed butter and mix on low speed with the hook attachment until you reach a course, mealy consistency.

2. Combine the water and egg. Add the egg and water mixture gradually to the flour while mixing on low speed, until it just comes together. The dough should not look smooth or uniform. Tightly wrap the dough in plastic and let rest under refrigeration for at least one hour.

For the apple filling:

2 1/4 pounds (1kg) apples, unpeeled, small diced.
1 tbsp (7 g) cinnamon
1/4 cup (60g.) sugar
2/3 cup (3 oz) raisins
1 tbsp cornstarch
1/2 cup (120 ml) Black Star Farms Spirit of Apple Brandy (or another apple brandy such as Calvados)
6 tbsp butter, divided into 12 equal parts (1/2 tablespoon per galette)

For the glaze:
3/4 cup (180 g) apricot jam
water, as needed

1. In a small bowl combine the apple brandy and raisins. Soak for 30 minutes.

2. In a bowl, combine apples, sugar, cinnamon and cornstarch. Toss to coat evenly.

3. Lightly flour the work surface for rolling out the crust. Gather the pâte brisée and press it together. Roll the dough out very thinly into a rectangle 14” X 42”. (The dough should be no more than 2mm thick).

4. With a sharp knife, cut out 12 circles, about 7 inches in diameter each.

5. Dock (pierce) each circle with a fork a few times. Divide the apple mixture evenly between the circles. Spread the mixture in a circle even with the dough circle until it is 3 inches in diameter. Fold the edges of the dough over the apples. Transfer to a baking sheet lined with parchment paper.

6. Place 1/2 tablespoon of butter in the center of each galette.

8. Bake at 400ºF for 50 minutes, or until the apples in the center begin to brown on the edges. Remove from oven and top with brandy-infused raisins. Drizzle the remaining brandy in the center of each galette. Return to oven and bake for an additional 5-10 minutes.

9. When galettes have cooled to room temperature, heat apricot jam with one tablespoon of water until boiling. Brush the crusts and the center of each galette with the hot apricot mixture.

It's finally election day. I see that Kate has begged you to vote and posted some fun videos. As a Canadian, all I can do is bite my nails and holler encouragement from the sidelines.

Since I don't expect to have your full attention today, I'm offering distraction in the form of food porn and recipes. Feel free to browse while you wait for the polls to close and the results to trickle in.

Those who like to keep their hands busy can click on the link to access the recipe. Others can just look. If you need a smile, you can read my food-inspired tribute to the late George Carlin, a most politically-refreshing comedian.

Ready? I'm starting with dessert, because let's face it, we all deserve a sweet treat after months of listening to campaign speeches and reading poll results.

This is my homemade Coconut Cream Pie Ice Cream. My sister helped me salvage an experiment and left family members asking for more.

Not an ice cream fan? How about Zabaglione?

Sticking with the Italian theme, a savory Butternut Squash Risotto might do the trick?

Ten-Minute Salmon is delicious and quick. You can skip the guilt if you buy wild salmon from a reputable fishmonger.

Or would you prefer a bowl of Black Bean Soup?

No veggies today. It's all about comfort, not nutrition.