Upcoming Workshop - Homemade Apple Dessert!

Burnaby Food First is pleased to offer another FREE workshop!

Homemade Apple Dessert!
Thursday December 10th
6:30 pm to 8:15 pm

Brentwood Community Resource Centre
2055 Rosser Ave / Burnaby - map

Join Alice Macpherson to learn how to make a delicious and festive apple tart that will make the holidays just a bit sweeter!

Registration is required. Space is limited!

To register, please contact Meghan at (604) 209-2404 or by email.

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**Other FREE Burnaby Food First Workshops!**

Winter Vegetable Wonder!
Thursday, December 3rd
6:30 pm - 8:15 pm

Brentwood Community Resource Centre (2055 Rosser Ave / Burnaby - map)

Winter doesn't mean you can't eat your vegetables! Join Holistic Nutritionist Sondi Bruner and learn some simple, delicious and nutritious recipes using inexpensive seasonal vegetables. Yum yum - see you there!

Please register to attend. Space is limited! 

To register, please contact Meghan at (604) 209-2404 or by email.

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Soups On!
Tuesday, December 8
6:30 pm - 8:15 pm

Burnaby Neighbourhood House, South Location (4460 Beresford St. / Burnaby - map)

Join Sharon Kravitz to learn the basics of making delicious homemade soups for the whole family! This is a hands-on workshop, so bring your aprons. Yummy tastings included.

** REGISTRATION IS CLOSED - workshop is full. **

Please contact Meghan at (604) 209-2404 or by email to be added to the waitlist.

Note: Due to the presence of hot liquid, no small children please at the 'Soups On' workshop. Older kids, however, are welcome 

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Enjoy Burnaby Food First workshops? Want to get involved as a volunteer?

Check out all the great ways you can get involved. All are welcome, and we'd love to have you on board! For more information, send us an email.

Feature: Healthy Dessert Ideas

Whether you're tiring of sugary sweets or looking for healthier dessert ideas (for Valentine's tomorrow and beyond), or just a chocolate addict looking for a fix minus the guilt and the feeling of heaviness from eating too-rich desserts (you know who are you!), we're sure to have something up your alley.

To start off, we have the recipe for homemade ice cream from our Ice Cream Making workshop, but we've also got ideas for truffles, cookies, and cake!

So, why make your own ice cream?

Not only is homemade ice cream cheaper (as little as $2 per litre), you can minimize use of chemicals and food additives and better control amounts of fat, cholesterol, and calories compared to conventional store-bought ice creams. You can also use local, seasonal ingredients and there are unlimited options -- so get creative and have fun!

Dessert minus the, um, "guilt"

Still not convinced that dessert can be this simple (or even good for you)? Check out some of these recipes -- maybe surprise a special someone -- and let's see if we can't change your mind!

Cake for breakfast, cake for... any time? Chocolate Mug Cake (The Wannabe Chef)

Candy that's good for you but doesn't taste like it... Avocado Cream Ganache Truffles

A delicious way to spice up your day! Almond Meal Ginger Snaps (Julie Daniluk, Chatelaine)

Try blending in some dark chocolate or cacao nibs for a chocolate version reminiscent of Oreos -- you won't regret it... No-Bake Coconut Bars (Chocolate Covered Katie)

Homemade Ice Cream
From 52 Scoops.

To email, print, or text this recipe, click here.

Ingredients

2 eggs
3/4 cup white sugar
3 cups half-and-half cream
pinch of salt
flavourings (click here for the Flavourings Guide, with ideas and measurements)

Instructions

1. In a heavy saucepan, lightly whisk together the eggs and sugar.

2. Add 2 cups of the half-and-half and the salt.

Credit: Rebekah Mahaffey

3. Cook the half-and-half mixture over medium-low heat, stirring constantly until the mixture is thick enough to coat the back of a spoon. If you have a candy thermometer, use this. The temperature should reach 170 F (77 degrees Celsius).

Credit: Rebekah Mahaffey

4. Once the mixture reaches 170 F, remove from heat and add the remaining cup of half-and-half to stop the cooking. Stir and place the saucepan into an ice bath (a large tub or sink filled with ice and water) to cool rapidly cool the custard.

Credit: Rebekah Mahaffey

5. Stir in any flavourings from Column A, if using the Flavourings Guide.

6. Chill the custard mixture overnight in the fridge.

7. To turn the custard into ice cream, follow the steps from one of the following options.

Pictured: Cranberry Ginger Compote
Credit: Rebekah Mahaffey

For ice cream maker: Pour the custard into an ice cream maker and prepare according to the manufacturer's instructions. In the last few minutes of churning, add any flavourings from Column B, if using the Flavourings Guide.

Credit: Rebekah Mahaffey

For food processor: Pour the custard into ice cube trays and freeze for at least 4 hours or until firm. Place the cubes of frozen custard into a food processor and process for about 30 seconds, until soft and creamy. Scrape down the sides of the bowl, as necessary. Stir in any flavourings from Column B, if using the Flavourings Guide.

Credit: Karin Hung 

For hand mixing (using hand mixer, immersion stick blender, whisk, or wooden spoon): Pour the custard into a shallow, freezer-safe container to freeze. A glass Pyrex dish works well for this. Every half an hour or so, for the next 2 to 3 hours, stir the mixture vigorously, making sure to break up any ice crystals and frozen sections that are forming. In the final round of mixing, stir in any flavourings from Column B, if using the Flavourings Guide.

8. Scrape the ice cream into a storage container and freeze until it reaches serving consistency.

Recipe: Avocado Ganache Truffles

Truffles are easier to make than you may think and can be easily adapted to different flavourings. Unlike most ganache, however, this recipe uses avocado instead of milk or heavy cream -- not only does it give the truffles a hint of nuttiness, it's good for you, to boot! It also takes less than an hour to make. (Just saying.)

Why avocados?

Avocados are a fruit that pack a nutritional punch. They may be fatty (about 85% -- yikes!), but the fat is all monounsaturated, which contributes to healthy blood flow. In addition, avocados help lower blood pressure and curb inflammation (Source: WebMD, WHFoods). So, eat up! But remember to eat them in moderation, as they're a calorie (and nutritionally) dense food.

But seriously. Avocados? In dessert?

The key is to blend, blend, blend. The high fat content of the avocado makes it easy to cream it with a few pulses in a food processor or mini chopper.

The end product is a creamy yet light ganache truffle that melts in your mouth and delivers a rich, deep chocolate taste. If it weren't for their name, you might never know that there's a green fruit in these candies!

Truffles are only one of the ways you can use this ganache. You could also press the ganache into a plastic container and freeze it to eat as fudge or spread it on cupcakes as a substitute for buttercream icing. The more melted chocolate you add, the firmer the final product will be -- so many options, so little time!

Seriously. Give it a try. You won't be sorry.

Avocado Cream Ganache Truffles

To email, print, or text this recipe, click here.

Ingredients

small avocado, ripe
5 - 6 oz. dark chocolate
zest from 1 medium orange
1 tsp honey
2 tsp vanilla

pinch of cinnamon
cocoa, to coat

Instructions

1. Melt chocolate half way on low heat with zest. Take off heat and stir until the remaining chocolate has melted. Set aside to cool to room temperature.

Credit: Christina Mak

2. In a food processor or mini chopper, blend the avocado, honey, and vanilla until smooth and light.

Credit: Christina Mak

3. Spoon the chocolate mixture in by the tablespoon into the avocado mixture and blend until smooth. Scrape down the sides of the cup, as necessary.

Credit: Christina Mak

4. When well combined, spoon the ganache into a metal mixing bowl and freeze for 10 minutes, until firm enough to handle.

Credit: Christina Mak

5. Scoop the ganache out into rounded teaspoons and roll into balls. Freeze for 20 minutes, until firm.

Credit: Christina Mak

6. Sift out cocoa into a bowl and lightly roll the truffles in the cocoa until coated.

Credit: Christina Mak

7. Store the truffles in the freezer in covered container. Thaw for 30 minutes before serving.

Credit: Christina Mak

Recipe: Honey Cake with Caramelized Pears

We all like to have a sweet treat now and then, but who says that dessert has to be bad for us? Natural sweeteners like honey and molasses can give your baking a flavour boost, while also cutting down on sugar.

Try to use honey produced in the Lower Mainland or in the province when you can. In Burnaby, for instance, some people keep honeybees in their backyards for honey. Check out our post on urban apiculture (beekeeping) for more information. Farmers' markets and some grocery stores are also good places to find local honey. Scroll to the bottom of this post for more.

This recipe is from our Healthy Holiday Baking workshop, taught by baker Scott Bernstein.

Tip: Brush a little oil on the inside of the measuring spoon (or cup) and the honey will slide right out without sticking or creating a mess.

Honey Cake with Caramelized Pears

To email, print, or text this recipe, click here.

Ingredients

For the cake:

1 3/4 cups all-purpose flour, plus extra for dusting
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon coarse salt
1/2 teaspoon ground cinnamon
2 large eggs
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 cup plus 2 tablespoons honey
1/2 cup milk (or milk substitute)
1/2 cup vegetable oil
1/2 teaspoon fresh lemon zest, grated
Unsalted butter, softened, for pan

For the pears:

1 tablespoon unsalted butter
1/4 cup sugar
1 3/4 lbs pears, cut into 1/2-inch thick wedges (or 1/4-inch wedges if pears are firm)
1/4 cup good quality honey

Things you need

Mixing bowls
Measuring cups and spoons
10-inch springform pan
Whisk
Spatula
Toothpick or knife
Large skillet
Wire cooling rack

Credit: Magnolia Lim

Instructions

For the cake:

1. Preheat oven to 350 F.

2. Oil the springform pan and dust the bottom lightly with flour.

3. Combine the flour, baking powder, baking soda, salt, and cinnamon in a bowl. Set aside.

4. Whisk together the eggs and sugars in a separate bowl. Mix until the mixture is pale yellow and thick. Set aside.

5. In another bowl, whisk together the honey, milk, oil, and lemon zest. Slowly add this honey mixture to the egg mixture, and mix until well combined.

6. Fold in half of the flour mixture to the honey and egg combination, and stir until smooth. Repeat with the remaining half of the flour.

7. Pour the batter into the springform pan.

8. Bake for about 50 minutes, or until dark golden brown. To test whether it is done, put a toothpick or knife into the centre of the cake. If it comes out clean, the cake is done.

9. Put the pan on a wire rack and let the cake cool inside of it for 15 minutes.

10. Run a thin knife around the edge of the cake and remove the cake from the pan.

11. To serve, put the cake on a plate and top with caramelized pears.

For the pears:

1. Heat the butter in a large skillet over medium heat.

2. Add the sugar and stir until it is almost dissolved, about 1 to 2 minutes.

3. Add the pears. Cook the mixture, stirring occasionally, until the pears and soft and just golden, about 12 to 20 minutes.

4. Pour in the honey. Continue stirring gently and cook until the pears are coated in the honey-sugar mixture  and are very soft. This will take 3 to 5 minutes.

Local Honey Resources:

Janice Bobic, Burnaby honey producer, of My Father's Garden (604) 298-6164
Burnaby Farmers' Market
Vancouver Winter Farmers' Market

Recipe: Honey Shortbread

We all like to have a sweet treat now and then, but who says that dessert has to be bad for us? Substituting sugar for natural sweeteners like honey and molasses can give your baking a boost in flavour and nutrition, while also letting you cut down on sugar.

Try to use honey produced in the Lower Mainland or in the province when you can. In Burnaby, for instance, some people keep honeybees in their backyards for honey. Check out our post on urban apiculture (beekeeping) for more information. Farmers' markets and some grocery stores are also good places to find local honey. Scroll to the bottom of this post for more.

This recipe is from our Holiday Edition Healthy Holiday Baking workshop.

Tip: Brush a little oil on the inside of the measuring spoon (or cup) and the honey will slide right out without sticking or creating a mess.

Honey Shortbread

To email, print, or text this recipe, click here.

Ingredients

1 2/3 cups unbleached all-purpose flour
1/3 cup granulated sugar
3/4 cup (6 oz.) unsalted butter, cold, cut into 1-inch pieces
3 tablespoons honey
1 teaspoon coarse salt
Cooking oil, for pan

Things you need

Mixing bowls
Measuring cups and spoons
9 1/2-inch springform pan
Pastry brush or spoon
Whisk
Fork
Pastry cutter
Wire rack

Source: Mimi on the Move

Instructions

1. Coat the bottom of the springform pan with a small amount of oil.

2. Mix the flour and sugar together.

3. Add the butter to the flour mixture and work it in using a pastry cutter, or your hands, until the butter is evenly mixed. When ready, the dough will be coarse and crumbly. Be sure not to overwork the dough.

4. Press the dough evenly into the pan with your fingers. There will be some loose shortbread crumbs around the edge of the pan, but most of the dough should be solid and compact.

5. Refrigerate the dough until chilled, for about 30 minutes.

6. Preheat the oven to 350 F. Prick the dough evenly on the surface with a fork.

7. Bake the shortbread for 40 to 45 minutes, until golden in the centre.

8. Heat the honey in the microwave or in a heatproof bowl over hot water until warm and liquid. Pour the melted honey over the shortbread and spread it even with a spoon.

9. Sprinkle the coarse salt evenly over the honey.

10. Return the pan to the oven to bake for 3 minutes.

11. Remove the pan from the oven and put it on the cooling rack. Let the shortbread cool for 15 minutes before releasing the base on the springform pan. The shortbread will still be warm but not hot to the touch.

12. Cut the shortbread into wedges with a sharp knife.

13. Cool completely before serving or storing. The shortbread will keep for up to 1 week at room temperature in an airtight container.

Local Honey Resources:

Janice Bobic, Burnaby honey producer, of My Father's Garden (604) 298-6164
Burnaby Farmers' Market
Vancouver Winter Farmers' Market