Cambodian Grilled Lemongrass Skewers

  • 4 tablespoons minced fresh lemongrass
  • 15 Kaffir lime leaves, chiffonade
  • 1 T minced fresh ginger
  • 1 T minced fresh galangal
  • 8 medium garlic cloves, crushed
  • 1/4 medium red onion, diced OR 4 scallions
  • 1 T turmeric powder
  • 1 1/2 t fresh lime juice
  • 1 tablespoon sugar
  • 2-3 T Three Crabs Vietnamese fish sauce
  • 1 T vegetable or canola oil
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 egg
  • 1/2 c Panko

Place all ingredients aside from the meat, egg, and breadcrumbs into a food processor and pulse until a thick paste forms.

Combine with the meat, breadcrumbs and egg until thoroughly mixed.

Mould onto bamboo skewers that have been soaked in water overnight. Grill over medium-high heat until charred on the outside and cooked through, about 3-4 minutes per side.

Strawberry Freezer Jam

  • 8 c strawberries (about 2 1/2 lbs)
  • 2 1/4 c sugar
  • 1/4 c fresh lemon juice
  • 1 pk low sugar pectin (3 T)
  • 1/4 t kosher salt

Hull strawberries and cut into 1/4″ slices. Combine sugar and pectin together, add lemon juice and pectin to strawberries, let macerate for one hr.

Bring mixture to a boil and cook for 3 minutes. Pour into freshly washed freezer containers or freezer-safe jars. Keeps in fridge for a month or in freezer for a year+.

Cherry Chocolate Cake

  • 1 C white sugar
  • 1 C dark brown sugar
  • 4 oz unsweetened chocolate
  • 1/2 C butter
  • 2 eggs
  • 1/2 C buttermilk
  • 1 1/2 t vanilla extract
  • 3/4 t almond extract
  • 1/2 C ground almonds
  • 2 C flour
  • 2 t baking soda
  • 1/4 t salt
  • 1 C very strong black coffee, freshly boiled
  • 1 24-28 oz jar sour cherries in juice
  • 1/3 c sugar
  • 1 C heavy cream
  • 1 T icing sugar
  • 1/2 t vanilla
  • 1/4 t almond extract
  • shaved dark chocolate, for garnish

In the large bowl of a stand mixer add the sugar and half of the butter. Mix until combined. Meanwhile chop the baking chocolate into rough chunks. Melt the remaining butter in a small bowl and then add in the baking chocolate, mixing with a rubber spatula until the chocolate has fully melted. Add to the sugar/butter mixture. Beat until the chocolate is fully incorporated and it has cooled down some. Next beat the eggs in one at a time. Add in the buttermilk and extracts, mixing slowly so it doesn’t slosh over the rim.

In a separate bowl, sift the flour, salt, and soda together. Slowly add to the batter, alternating with the almonds, mixing slowly after each addition until the dry ingredients are just barely incorporated.

Add in the boiling hot coffee and mix until a uniform consistency, making sure to use a rubber spatula to get any thick bits of batter up from the bottom and sides of the bowl.

Pour into 2 prepared (greased and floured) 8″ or 9″ round cake pans. Bake at 350F for 25-30 minutes or until just done in the centre.

Whilst the cake is baking, drain the juice from the cherries and pour into a small saucepan. Add water or another unsweetened fruit juice (cherry, cranberry, apple) to make about 1 C. Add in the sugar and bring to a boil, and reduce until a medium syrup is formed – it is noticeably viscous, but pours easily. Remove from heat and pour into a bowl to cool.

Beat the cream in a very cold bowl until soft peaks form, add the sugar and extracts, and beat until stiff.

Once the cake is out of the oven, allow to fully cool. Once cool, trim the cakes so they are flat on top and then invert one onto a cake stand. Prick all over with a skewer and brush about half the cooled cherry syrup all over the cake. Add half the whipped cream spread evenly. Top with half the cherries. Place the next layer on top and do the same as with the bottom layer, prick with skewer, brush with syrup, add whipped cream and then add the cherries. You can either place them all in the middle for a more rustic looking cake, or arrange them in a pattern. Top with shaved dark chocolate.

Orange Cranberry Pound Cake

  • 1 1/3 c white sugar
  • 1/2 lb (2 sticks) unsalted butter, at room temperature
  • 5 large eggs
  • 1/4 c fresh-squeezed orange juice
  • zest of one orange
  • 2 1/3 c all-purpose flour, double sifted
  • 1/2 t salt
  • 2 t vanilla extract
  • 1 t orange extract
  • 1/2 t almond extract
  • 12 oz whole, fresh cranberries (frozen is fine)

Cream the butter and sugar together until fully incorporated, about 5 minutes. Add in the eggs one at a time, mixing well after each one to add in as much air as possible. Add in the extracts, orange juice, and zest and mix until just combined.

Sift about 2 cups of flour into a bowl and then measure from that your 2 1/3 c of flour back into your sifter, Or you can whisk up your flour container to lighten up your flour and then gently measure from that your 2 1/3 c into your sifter. You want your flour to be as light and airy as possible or else you will add in too much flour and weigh down your cake.
Mix in your salt with your flour with a whisk.

In 3 batches, add your flour into your wet ingredients and mix until just barely combined, 15-20 seconds. Add in your cranberries. If they’re frozen you’ll probably want to mix them in with a wooden spoon because they will chill your batter and make it hard to mix in. If mixing in fresh berries, use a spatula so you don’t rupture too many of them.

Bake at 325°F for 60-75 minutes in a well greased loaf pan or small tube pan, or until a cake tester comes out clean (though you’ll get juiciness from the cranberries).

Beef & Potato Curry with Yoghurt Gravy

  • 5 medium red or yellow waxy potatoes, cubed
  • 3 large yellow onions, sliced
  • 3/4 c vegetable oil
  • 2 lbs stewing beef or lamb
  • 2 t garam masala
  • 3/4 t salt
  • 6-8 curry leaves
  • 1 1/4 t cumin seeds
  • 5 cardamom pods
  • 2 cinnamon sticks
  •  3 fresh hot green chillies, minced
  • 2 dried red chillies, crushed
  • 2 t grated ginger-root
  • 4 garlic cloves, minced
  • 1 t paprika (not hot)
  • 1 t salt
  • 1 c plain yoghurt
  • 2 1/2 c water
  • chopped green chillies and chopped cilantro to garnish

Cook the sliced onions in a large, deep pot (preferably enameled cast iron) over medium-high heat until browned, about 10-15 minutes. In the meantime, mix the beef or lamb with the garam masala and 3/4 t salt. Wash and cut potatoes. Mix yoghurt with ginger, garlic, red and green chillies, paprika and salt. Very lightly crush cardamom pods, remove seeds and discard the husks.

Remove onions from pot draining out oil as you do so. Remove all but 4 T of oil from pot and set aside. Sauté meat on medium-high until well browned in 2-3 batches depending on size of your pot, adding in some of the reserved oil between batches if needed. During the last batch add in the curry leaves and during the last 2 minutes the cumin and cardamom seeds and cinnamon sticks. Add all the meat back to the pot along with the onions and stir to heat through, 1-2 minutes. Slowly add in the yoghurt mixture and cook for a few minutes until the garlic and ginger are just cooked and the oil separates out from the yoghurt mixture.

Add the water and scrape up any fond that has developed on the bottom of the pot. Cover and simmer for 40 minutes or until meat is barely tender but not overdone, stirring occasionally so that it doesn’t stick to the bottom. Add in potatoes and simmer another 20 minutes with the lid off until potatoes are cook through and the sauce has reduced and thickened up. Adjust with salt and add more water if sauce is too thick.

Serve with hot basmati rice, naan, and fresh chopped green chillies and cilantro.

Thai Chicken Rice & Eggs

  • 1 1/2 c short grain (sushi) rice
  • 2 T chicken bouillon
  • 2 T chicken schmaltz or butter
  • 1 3/4 c hot water
  • 2 T rice vinegar

Rinse rice 3 times in cold water or until water runs clear of loose starch. Place in rice cooker with schmaltz and bouillon, hot water and rice vinegar and turn on. You want to use hot water to start in order to ensure that the schmaltz and bouillon are totally mixed in. If you use cold water the schmaltz will stay solid and won’t coat the rice evenly while it cooks.

  • 6 eggs
  • 3 T fish sauce
  • 4 t raw sugar
  • 1 large clove garlic, smashed and minced
  • juice and zest of 1/2 lime
  • 1 t red pepper flakes
  • 2 T cilantro, finely chopped

Whisk all together and let sit until rice is done. Once rice is ready, cook in a nonstick pan over low heat just until the eggs are barely set. You can do this either as scrambled eggs or as a couple of thin omelettes. Place over the hot chicken rice and serve with Thai sweet chili sauce, sriracha, and chopped green onions.

Lemon Muffins

  • 2 1/4 c all-purpose flour
  • 3/4 c sugar
  • 2 1/2 T poppy seeds (opt)
  • 2 t baking powder
  • 1/2 t baking soda
  • 1/4 t salt
  • 1 c yogurt
  • 8 T unsalted butter, melted and cooled
  • 3 t freshly grated lemon zest (zest from 1-2 lemons)
  • 1 1/2 t pure vanilla extract
  • 1 t lemon extract
  • 1/2 cup fresh lemon juice (about 1.5-2 large lemons)
  • 2 eggs, plus 1 egg yolk, lightly beaten

Bake at 350F for 15-18 minutes.