Twin Comfort of Dessert

I'm not sure if I'm even allowed to be sitting here, enjoying the Indie music and being around busy people, chatty people, groups of people slumped over coffees with their heads bent towards each other and deep in conversation. I haven't bought anything; I sought refuge from the rain outside. As I passed by the huge windows of this rustic coffee shop, I felt the pull of just sitting and spending time at a table situated in a corner. I love to watch the people that come and go, each one with a story which I attempt to discover. Each person has a distinguishable taste, noticeable by their sense of style as they walk from the door to the counter and order their choice of drink, sometimes pairing it with a muffin or scone, at the coffee bar.

I went to school today for a Provincial exam, and sat for three hours in the gym with all of the other English students writing three essays and answering 25 multiple choice questions. Afterwards, in our exhaustion and giddy perception of being free from the pressures of this exam, at least for a little while, some friends and I drove down the road for tea together. The woman behind the counter provided samples of aromatic tea leaves for us to smell, and help us to try and figure out which tea to make into a drink, until we all decided upon a black English tea, latte style.

So there we sat, all six of us, with twin lattes in our hands and perched in chairs situated around one small round table, legs intertwined. We went over the exam, exclaiming our surprise at some of the answers, and trying to figure out whether we had chosen the right one - if pre-exam chatter hadn't been stressful enough!

Our stomachs began to growl promptly, as our nerves settled down to make way for hunger, and our pack abruptly stood and left with the steam out of our hot mugs trailing behind. The smell of that little tea place was so calming and comforting, even if the white decor wasn't. And with a hot drink to sip I began to completely unwind from the buzz of sitting an exam.

Again we found an under-sized table to share, with nearly enough room for all of our lunches to share the space. Inside had been too busy, and all the tables were taken, so wrapped up in our fur-lined parkas and knitted scarves, and still huddled around lattes, we parked ourselves under a big out-of-place summer umbrella that dripped with the drizzling rain. There couldn't have been anything more Vancouver. Lunch was taken outside because its so beautiful, and we love it outside, but there we were wrapped up in big thick coats and leaning away to prevent being hit from the splatter of the rain.

So as I sit here, slowly warming with the steam of other's hot drinks rising into the space around me, I think of a decadent dessert to complement a peaceful afternoon. What better way to enjoy the fresh flavour of fruit with a sweet gluten-free topping than Twin Crumbles, have two for you and another, and just sit for a while.

Twin Apple-Blueberry Crumbles
Print recipe here.

The perfect complement to any meal, these little crumbles are quick to whip up when you have a craving for something sweet, and are light enough to leave your taste buds fulfilled without filling you up too much.

Fresh fruit sweetens the pots with delicious flavour, and be sure to serve them with a dollop of vanilla yogourt or ice cream for a creamy treat. This can be served as a summer or winter dessert, switching up the fillings for more seasonal fruits. Pomegranate and pear, anyone?

Serves 2

Ingredients

1/2 apple, sliced thinly
1/4 cup fresh or frozen blueberries
1/2 tsp lemon juice

2 tbsp gluten free oats
2 tbsp brown sugar
2 tbsp ground almonds (or almond flour)
1 tbsp corn flour
2 tbsp cold butter

A pinch of cinnamon

Directions

Preheat the oven to 375°F.

Divide the blueberries among two ramekins, top with sliced apple and drizzle with lemon juice. Set aside.

In a mixing bowl, combine oats, brown sugar, ground almonds, and corn flour. Chop up the butter and add into the bowl, rub between your fingers until the mixture becomes crumbly, resembling bread crumbs.

Divide the crumble topping among the two ramekins, levelling evenly. Sprinkle a pinch of cinnamon on top of each crumble.

Place in the centre of the oven and bake for 18 to 20 minutes, or until the topping begins to brown and blueberries begin to bubble.

Allow to cool 5 minutes before serving with a spoonful of vanilla yogourt or ice cream.

Enjoy the sweetness of this treat after a long day!
xx S.

Starts with a Chip, and Dip!

Last week I perused through recipes, and trying to decide upon what to make as a simple appetizer for mum's dinner party this weekend, every tab on my iPad was open to a different chef. The recipe I eventually chose, a simple Mexican staple (at least our idea of it), was salsa, but one sneaky ingredient that I didn't know left me puzzled.

The ingredients list had one unfamiliar vinegar, white balsamic vinegar.

"Just perfect, another thing to buy that I'll never use again."

I though to myself, and scanning the grocery shop shelves, I couldn't seem to find it anywhere.

I was the list girl in the never-ending aisles, wandering endlessly up and down, up and down. I felt like I was five years old again and even started to feel the panic of losing your mum in a big, unfamiliar place.

I almost gave up at that point to regular balsamic vinegar, already tucked in the cupboard, and also, barely used.

However, I really am glad that I double checked the aisles, because next to the Balsamic de Modena, an Italian vinegar, and White Cider Vinegar, and across the teas and coffees (I thought it was an odd location at the time), there was just what I was looking for - a clear glass bottle with a transparent, white liquid, that could only be balsamic vinegar.

As I stood in the aisle, I wondered how the two, with a very similar name, could be so different. And so, on my iPhone standing there facing the shelves, I did my research: It turns out that Italian vinegar production has been going on for thousands of years with a process very similar to that of vineyards in the production of making wine. Sweeter grapes are used, and of a much whiter colour, and are pressed into what is called "must" before being simmered for long periods of time (hours) until they thicken into a caramel-like substance. This syrup-y liquid is then portioned into many barrels, made from different types of wood to give the vinegar flavour and the "character" that its label boasts, and then aged. What is called "authentic vinegar" requires an ageing time of at least twelve years, however cheaper balsamic vinegars are not aged for nearly as long and in much larger quantities. The cheapest brands will be mixed with wine vinegar and be coloured by additives.

The white grape must is blended with white wine vinegar and then cooked at a very low temperature, this is required to prevent any darkening. The flavours of dark balsamic vinegar, the kind I always seem to have plenty of in the cupboard, and white balsamic vinegar are quite similar in flavour, despite balsamic vinegar being sweeter and having a more syrup texture. I found the white to be less rich, and also to have much less of an after-taste, which was really lovely in the salsa!

A huge reason that many use white balsamic vinegar in cooking rather than the regular balsamic is to prevent a discolouration. Since balsamic vinegar has such a strong colour and will change the appearance of the dish, white balsamic is used with lighter coloured foods, such as tomatoes and other sauces or dressings. Regular balsamic vinegar could work in this recipe, if you don't mind a darker salsa.

I know it seems like a summer recipe, this salsa, an odd pair to the start of Christmas festivities and decorations today, however, as we would start a dinner party, we shall start off December's posts with a little chip and dip.

Roasted Tomato Salsa
Print recipe here.

A colourful array of vegetables in this wholesome salsa makes a perfect appetizer to any party. The complementary herbs and spices bring about authentic flavours of the tomatoes and onions, and with only a subtle pinch of chile spice, everyone can enjoy this salsa whether served with chips, crackers, or on gluten-free bread as a bruschetta dish.

Ingredients

3-4 c roma tomatoes diced into large chunks
1 small red onion, finely chopped
3 large garlic cloves, finely chopped
200 mL corn kernels, sliced from a cooked corn cob, or for a  
      quicker version, use canned corn kernels

2 tsp dried parsley
2 tsp chile powder

3 tbsp grape seed oil
1/4 c white balsamic vinegar

salt and pepper to season
a few chopped basil leaves to serve

Directions

Preheat the oven to 375°F and place a large baking dish on the side.

Toss the chopped vegetables, corn kernels, dried parsley and chile powder together in the baking dish.

Drizzle the grape seed oil and white balsamic vinegar over top the vegetables, and mix well.

Place the dish in the oven and cook for 30 - 35 minutes, tossing halfway and adding more chile powder if desired upon tasting (Careful! It will be hot!)

Remove from the oven and set aside until completely cooled, store in an airtight container in the fridge, and serve at room temperature with chopped basil and salt and pepper on top.