Potluck Season is Upon Us

As it’s the season for potlucks and Christmas parties, we have a few ideas for you. Inspired by our own staff potluck, here are a few ideas and some simple recipes. Every year we pair the potluck with a version of secret Santa. Here are the rules. Each person grabs a present randomly and stands…

Irish Cottage Pie

Irish Cottage Pie We have all heard of Shepherds Pie….well this is similar but utilizes ground beef instead of lamb…leaving the “shepherd” out of the equation. 1 tablespoon olive oil 1 teaspoon black pepper 1 pound ground beef 1 large onion, diced 3-4 large carrots, diced 1 cup frozen peas 3-4 sprigs fresh thyme, chopped…

Wild Berry Parfaits

  300g granola 2 tablespoons coconut, medium sweetened 2 tablespoons graham crumbs 4 tablespoons rice crisps 250 mL yogurt, strawberry or raspberry work best 150 mL wild berry compote* To make wild berry compote, begin with 3 cups of “assorted berries” (blueberry, raspberry, and strawberry at 1 cup each works well). Place berries in a…

Broccoli Rarebit

1 cup broccoli florets ¼ cup beer of choice ½ pound sharp cheddar, grated 1 tablespoon butter ½ teaspoon Dijon mustard ¼ teaspoon salt 1 large egg 2 English muffins Steam the broccoli using your preferred method. In a pot melt beer, cheese, butter, mustard and salt together over low heat until smooth. In a…

Chocolate Balsamic Dressing

2 ounces sweetened chocolate, melted 2 ounces balsamic vinegar 1 tablespoon Dijon mustard 2 tablespoons honey 1 ounce pasteurized egg yolk ¼ teaspoon thyme ¼ teaspoon basil ½ teaspoon salt ¼ teaspoon black pepper 1½ cups sunflower oil   Melt chocolate on low induction burner setting, or use double boiler method. Let cool 2 minutes….

Whipped Chocolate Pave

Another delicious dessert idea from Chef David for Valentine’s day. 12 ounce semi-sweet baker’s chocolate ¾ cup butter, salted ½ cup white sugar 5 ounces (weight) pasteurized egg white 5 ounces (weight) pasteurized egg yolk ½ teaspoon white pepper Note: For safety reasons, it is important to use pasteurized egg yolks and whites for this…

Pasta Carbonara

How easy and delicious is this Pasta Carbonara recipe from Chef Lawntz! It’s the perfect main course to make for your sweetheart on Valentine’s day.  He even has included tips on how to prepare a day in advance, so you can enjoy more time with your loved one. Pasta Carbonara One handful of linguini noodles…

Raspberry Cocoa

It’s Groundhog Day and according to Balzac Billy, it looks like we will have to endure 6 more weeks of winter. So Chef David has whipped up some  Raspberry Cocoa to keep you warm! 1 cup 2% milk ⅓ cup white sugar 2 tablespoons unsweetened cocoa 1 tablespoon vanilla ¼ teaspoon salt 2 ounces semi-sweet bakers chocolate,…

Caramel Apple Cheesecake Bites

Caramel Apple Cheesecake Bites Cheesecake Base: 16 ounces cream cheese, softened 2/3 cup white sugar 2/3 cup sour cream 2/3 cup 18% coffee creamer 2 tablespoons flour, sifted 2 eggs 2 tablespoons vanilla Caramel Apples ½ cup sugar 3 tablespoons butter ¼ cup heavy whipping cream 1 teaspoon vanilla Pinch kosher salt 3 Apples, washed…

Kitchen Tools Chefs Can’t Live Without

One of Chef David’s favourite kitchen tools is his mini coffee grinder. Not just for grinding coffee beans, he uses it to fine-grind espresso for baking (adds a nice bitter touch and homogenizes with the flour better), grinding specialty peppercorns like Szechwan and making nut-paste purees (like peanut butter, pecan paste or almond butter). It’s perfect…

Strawberry Danish

Dough: 1 1/3 cups warm water (110F) 1 tablespoon dry active yeast 2 tablespoon honey 3 ½ cups AP flour 1 teaspoon salt Filling: 2 cups frozen strawberries ½ cup white sugar 2 tablespoons vanilla extract ½ teaspoon white pepper 2 tablespoons cold water 1 tablespoon corn starch   Mix water, yeast, and honey. Add…

Day 11 of 12 days of gift ideas!

It’s our 12 days of Christmas at Trail Appliances!  We’ve got great gift ideas for your loved ones, big and small. You view perfect grill marks as a badge of honor.  You think cutting into a steak to check doneness is sacrilege.  You know when and why to use rub vs. marinade vs. sauce. That’s why…