Canadian chefs show us the way with #RecipesThatGive


With the holidays fast approaching, many thoughts turn to giving back to the community. This year, Food Banks Canada and Egg Farmers of Canada are once again teaming up to give Canadians what they need to make a difference in their community: time. The organizations have partnered with celebrity chefs from across the country to create recipes that not only give Canadians a bit of a break in the baking department, but help support those in need, to by bringing awareness of such issues as hunger.

And times are getting tougher: Single-person households now account for nearly half of all food bank users and their rate of use has hit a record high according to HungerCount 2019, an annual report released by Food Banks Canada that analyzes data from 4,934 food banks across the country.

Single people living with disabilities and single seniors are of particular concern as they grapple with trying to live on social assistance rates that have fallen far behind inflation. Seniors 65 and over have been the fastest rising age group accessing food banks – and children represent 34.1% of total food banks.

Bringing awareness is key, particularly when well-known celebrity chefs roll up their collective sleeves and offer great recipes that not only give back time to Canadians to spend with family and friends, but support those in need, too by encouraging donations in food, funds and time to your local food banks, and sharing #RecipesThatGive on social media.

Here’s a selection of recipes from Chef Lynn Crawford (Toronto), Chef Dale Mackay (Saskatoon) and Chef Craig Flinn (Halifax) – you can make them, and then create a jar with dry ingredients to give as gifts – just  attach the recipe to each jar! And consider those less fortunate this holiday season: #RecipesThatGive

Chef Lynn Crawford’s Gingerbread Pancakes

DRY INGREDIENTS (within your Mason jar):

  • 1 3/4 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 3/4 tsp. EACH baking soda and salt
  • 1 1/2 tsp. EACH cinnamon and ground ginger
  • 1/4 tsp. nutmeg
  • 1/3 cup brown sugar

WET INGREDIENTS:

  • 3 eggs
  • 1 1/8 cup milk
  • 3 Tbsp. fancy molasses
  • 6 Tbsp. butter, melted
  • Serve with maple syrup

Preheat a griddle or nonstick skillet to medium heat and grease. In a large bowl, whisk eggs, milk, molasses, and melted butter. Fold in dry ingredients until just combined. Pour batter by 1/4 cupful onto hot griddle or skillet. Turn when bubbles on top begin to pop; cook until second side is golden brown. Heat maple syrup in a small saucepan over medium heat for about 5 minutes. Serve with warm pancakes.

Makes 8-10, 4-inch pancakes

CHEF CRAIG FLINN’S SPICED PEAR AND RUM RAISIN LOAF

DRY INGREDIENTS (Within your Mason jar):

  • 3/4 cup light brown sugar
  • 1/4 cup seedless raisins
  • 1 1/3 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. EACH ginger, allspice
  • 1/4 tsp. EACH cloves, nutmeg, salt

WET INGREDIENTS:

  • 1 egg
  • 1/2 cup canola oil
  • 1/2 cup milk
  • 1 tsp. rum extract OR 1 tsp. vanilla extract
  • 1 1/2 cups peeled and chopped pear

In a large bowl, whisk together wet ingredients. Whisk in dry ingredients until smooth. Then, fold in chopped pear. Add batter to a standard sized 8 x 4 inch (20 x 10 cm) loaf pan that has been lightly sprayed with nonstick spray or greased with butter. optional garnish: Sprinkle top of batter with an additional 1 Tbsp. of brown sugar.

Bake in a preheated 350F oven for 50 to 55 minutes or until a cake tester or skewer can be inserted and removed from middle without appearing “wet” with batter. Leave to rest for 10 minutes. Unmould and allow to cool before slicing.

Yields 8 1-inch slices

CHEF DALE MACKAY’S CHOCOLATE PEPPERMINT THUMBPRINT COOKIES

DRY INGREDIENTS (Within your Mason jar):

  • 1 1/2 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/3 cup brown sugar
  • 5 Tbsp. semi-sweet chocolate chips
  • 1/3 cup granulated sugar
  • 2 mini candy canes

WET INGREDIENTS:

  • 2 eggs
  • 7 Tbsp. soft butter
  • 3/4 tsp vanilla extract

In stand mixer or if using hand mixer, beat butter for 1 minute. Add egg and vanilla; beat for another 2 minutes. Add in all dry ingredients except for candy canes. Beat until dough starts to come together, for about 1 minute. Form into ball; knead once or twice until smooth. Wrap dough in plastic wrap and let rest in fridge for 1 hour. While dough is resting, finely chop up your candy canes for later.

Roll dough by 1 Tbsp. into 18-20 balls. Place, about 1-inch apart, on parchment paper-lined baking sheet. Press a thumb mark in middle of each ball about halfway down to form wells. Bake in a preheated 350F oven until no longer shiny, about 6-8 minutes.

When cookies have just come out of oven, sprinkle each thumbprint well with candy cane pieces. Let cool.

Yields 16-20 cookies.



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