This is my version of a beautiful brunch salad that we prepared in a cooking class. It’s hearty enough to be served as a meal. What I really like about it is that it gives you so many wonderful flavours and textures while still be  very well balanced salad. Sourness from the cherries, savoury peppery tastes from the arugula, creaminess from the cheese, and meatiness and sweetness from the walnuts. It’s possible to prep the walnuts and vinaigrette a day before so that you spend less time in the kitchen. This scaled recipe serves 4.

Pinot Grigio Vinaigrette

1 shallot minced
1/4 cup pinot grigio
1 cup olive oil. Use a high quality extra virgin.
10 strands of thyme
8 strands fresh oregano
2 tbsp. honey
1/8 tsp. kosher salt
dash of ground pepper

Directions
Finely chop the herbs and add to a bowl and set aside. Place shallots, honey, vinegar and run on medium speed of blender*, slowly add olive oil. (If you add the oil to fast it will not blend properly). Dressing should begin to emulsify.

Technorati Tags: arugula

Holiday Fruitcake

Fruitcake has to be one of the best fruit and nut cakes. It has an undeserved reputation of being hard and too sweet; this comes from certain commercial fruitcakes which use super sugared pieces are fruits. This recipe is guaranteed to inaugurate you as a new fruitcake fan!

1 Week Before Baking Day

Candied Fruits
Add 1/4 cup of Grand Marnier, Brandy or Calvados to
1/4 cup raisins
zest of 1 small orange
4 snipped mejdool dates, pitted
1/4 cup dried cherries
1/4 cup dried cranberries

Baking Day

Dry
1 1/2 cups of all purpose flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp freshly ground cloves
1/2 tsp. freshly ground allspice
1/4 tsp nutmeg (preferably freshly ground)
1/2 cup walnuts

Wet
2 eggs
1/2 cup packed brown sugar
1/4 cup apple juice
1/4 cup orange juice
1/3 cup no salt butter
2 tbsp. molasses
1/4 tsp. vanilla
2 tbsp. liqueur (Grand Marnier, Brandy or Calvados)

2 days prior to baking the cake create the candied fruit mixture and keep in the refrigerator

Pre-heat oven to 300 F. Butter an 8X4X2-inch bread pan

Dry Ingredients
In a large bowl, add flour, cinnamon, nutmeg, baking powder, baking soda, ground cloves, ground allspice, and walnuts, then mix well.

Wet Ingredients
In a medium bowl, add beaten eggs, brown sugar, apple juice, orange juice, butter, and molasses and mix. Add candied fruit mixture and mix.

Add wet ingredients to dry and mix until combined. Do not over-mix. Pour mixture into baking pans. Bake on 300F for 55 minutes. Remove from oven and let cool on wire rack.

Cut some cheesecloth to a size big enough to wrap cake in. Wet the cheesecloth with a liqueur of your choice and wrap around fruitcake.

Tip: Add liqueur to a small spray bottle and spray cheesecloth daily for 2 week, then cut fruitcake and eat.

Technorati Tags: Dessert, Recipes