NEW VIDEO RECIPE: Bakeapple (Cloudberry) Chicken Curry

Bakeapple (Cloudberry) Chicken Curry

This idea was inspired by a mango curry recipe. I decided that the unique flavor of bakeapples (cloudberries) was sufficiently exotic enough to hold up to the bold spice flavor of an Indian curry dish. The result did not disappoint. It was absolutely delicious.Of course many outside Newfoundland and Labrador will not have access to these beautiful berries but diced mango can easily be substituted for an equally delicious dish. Serve with steamed jasmine rice and/or naan bread.

You can use regular bread dough to make the naan or make your own naan dough using the recipe found here. If it's not outdoor grilling weather you can also cook the dough rounds on a hot, un-oiled cast iron pan.

You can find the complete recipe for this delicious curry by clicking here.

For iPad, iPhone and other mobile users who cannot see the video display below please click here.

Easy Bakeapple Peach Strudel

I invited one of the neighbours for dinner one day last week and needed a quick dessert to serve to our last minute guest. With some frozen puff pastry, fresh peaches and bakeapples already on hand, I managed to whip this one up in just a few minutes.


Serves 4

3 large peaches, peeled and sliced
1 cup bakeapples, fresh or frozen
1 tsp corn starch
Pinch salt
¼ cup brown sugar
1 tsp cinnamon
¼ tsp freshly ground nutmeg

1 large sheet frozen puff pastry
1 egg and 2 tbsp whisked together to make an egg wash
2 tbsp sugar + ¼ tsp cinnamon mixed together

Mix together the corn starch, brown sugar, cinnamon, salt and nutmeg, then toss with the peaches and bakeapples. Place the fruit mixture in the center of the puff pastry sheet. Brush the egg wash along all the outer edges of the puff pastry which you have placed on a parchment lined baking sheet. Bring the edges of the pastry together at the center of the fruit and pinch together the edges and the ends to seal. Gently roll the strudel over so that the center seam in on the bottom.

Brush the entire strudel with the egg wash and then sprinkle with the cinnamon sugar. With the tip of a sharp knife cut a couple of small slits in the top of the pastry for steam vents. Refrigerate the strudel for at least 20 minutes to chill the pastry before baking in a 375 degree oven for about a half hour or until the pastry is evenly golden brown.

Bakeapple White Chocolate Shortcakes

This is a simple but impressive dessert that I sometimes make partly ahead of time. The filling and the bakeapple topping can be made the day before if you like. The filling needs time to chill thoroughly anyway, so it is even better to make it a day in advance. The biscuits are quite quick to make on the day you serve this dessert and are always best, fresh-baked. Practically any good homemade jam is substitutable in this recipe; just use your favorite. I do have a fondness for the combination of white chocolate and bakeapples though.

Begin by making a batch of sweet biscuits. I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.

Sweet Biscuits

In a food processor, combine:
1 ¾ cups flour
½ cup sugar
½ cup sugar
2 tsp baking powder

Cut in:
½ cup very cold butter cut in cubes

Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture. Transfer from processor to a large bowl.

Mix together:
2 tsp vanilla extract
2 tbsp lemon juice
½ cup milk

Pour over the dry ingredients and toss together lightly just until a soft dough forms. Do not over mix. Roll or pat the dough out onto a flour covered board and cut out the biscuits with a biscuit cutter. Transfer the biscuits onto a parchment lined or silicone lined baking sheet about 2-3 inches apart leaving room for them to spread a little as they bake. Brush the tops with an egg wash made by whisking together 1 egg and 2 tbsp water. Sprinkle the egg washed biscuits with white sugar. Bake in a preheated 375 degree oven for 15-20 minutes or until evenly golden brown. Cool thoroughly. Makes 8 -10 biscuits.

White Chocolate Cream Cheese Filling:
8 oz cream cheese, cut in small chunks
1 ½ cups whipping cream
½ cup white chocolate chips, melted and cooled
1 tsp vanilla extract

Whip cream to soft peaks. Add cream cheese slowly, beating continuously until smooth. Melt the white chocolate chips and beat into this mixture. Chill the filling completely before assembling the shortcakes.

To assemble:

Split biscuits in half and spoon onto the bottom half of the biscuit; cover with the biscuit top and top with some bakeapple jam.

Bakeapple Jam

Simmer 2 cups bakeapples with ½ cup sugar for about 20-30 minutes. Cool completely.

Lemon & Honey Dollar French Toasts with Warm Bakeapple Compote

Serves 2

1 cup bakeapples
¼ cup sugar

Combine and simmer for about 2o minutes.

Cut about 18 thin slices French baguette

Whisk together:

1 tsp grated lemon zest
2 eggs
Salt and pepper to season
¼ tsp freshly grated nutmeg
3 tbsp milk or whipping cream

Dip the bread in the egg mixture and fry in melted butter until brown on both sides.

To serve, stack the French toasts on a plate, then top with a squeeze of lemon and a drizzle of honey. Top the whole thing with some of the warm bakeapple compote.

Bakeapple White Chocolate Napoleons

Makes 8 Napoleons

One large package frozen puff pastry
8 oz cream cheese, cut in small chunks
1 ½ cups whipping cream
½ cup white chocolate chips
1 tsp vanilla extract
Bakeapple jam

Preheat oven to 400 degrees F.
First cut your sheet/sheets of puff pastry into 24 equal sized rectangles. You may have to roll the pastry out a little using a rolling pin depending on the size of the sheets. Place about an inch apart on parchment lined baking sheet. Pastry should be as cold as possible before baking so if it has warmed up to room temperature, place cookie sheet in the refrigerator for 20 minutes before baking. Bake for about 12 to 15 minutes or until pastry is golden brown. Cool pastry completely before continuing.

For the Cream Filling

Whip cream to soft peaks. Add cream cheese slowly, beating continuously until smooth. Melt the white chocolate chips and beat into this mixture. Chill the filling completely before assembling the napoleons.

To Assemble the Napoleons:

Spread 8 of the pastry pieces with bakeapple jam. Add another pastry layer and spoon or pipe the cream filling onto the pastry. Add another layer of pastry and top with more bakeapple jam. Garnish tops with a drizzle of melted white chocolate. Keep chilled until ready to serve.

Bakeapple Peach and Ginger Chutney

Pictured on grilled chicken.

My take on a peach chutney with the addition of wild Newfoundland bakeapples (cloudberries). If you don't have access to bakeapples, it is still a good peach chutney, just double the dried peaches. Delicious on roasted or grilled chicken or pork or even with roasted vegetables.

Begin by sautéing together in a small pot for a few minutes until softened

1 small red onion chopped
3 garlic cloves minced
3 tbsp olive oil

Add
1 cup bakeapples (cloudberries)
6 large dried peach halves, chopped
2 small seedless oranges, supreme and chopped
2 tbsp fresh ginger root minced
1 ½ cups apple juice
1 tsp sea salt
1 tsp cracked pink peppercorns
½ tsp ground cardamom
½ tsp nutmeg
½ tsp cinnamon
½ tsp 5 spice powder
½ tsp turmeric
¼ tsp chilli flakes (optional)
½ tsp paprika

Simmer together gently for about a half hour to 45 minutes until the mixture thickens and resembles a thick chunky jam.

Bakeapple Amaretto White Chocolate Mousse Cake

 Begin by making a Golden Vanilla Cake

Cream well:

¾ cup butter
2 cups sugar
3 tsp vanilla extract

Add, one at a time

3 eggs

Beat well after each addition.

Sift together
1 cup + 1 tbsp all purpose flour
1 cup + 1 tbsp cake flour
1 ½ tsp baking powder

Fold the dry ingredients into the creamed mixture, alternately with

¾ cup whole milk

Beginning and ending with the dry ingredients.

Pour batter into two 9 inch cake pans that have been greased and floured and the bottoms lined with parchment paper. Bake for about 30 minutes at 350 degrees F or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

White Chocolate Mousse
1 ¼ cups white chocolate chips
1 oz water
2 tablespoons butter (no subs)
3 egg yolks
3 tablespoons sugar
1 cup whipping cream

Whip your cream to soft peaks and chill in refrigerator.

Melt chocolate with butter on low heat, stirring until smooth.
Cool for 15 minutes.

In double boiler, whisk yolks, sugar and water.
Cook and stir over boiling water until mixture reaches 170 degrees F.
Remove from heat and whisk in the chocolate mixture. Place saucepan in a bowl of ice water and stir constantly until chocolate cools to about room temperature.
Gently fold in whipped cream.

Bakeapple Compote
3 cups fresh or frozen bakeapples
2/3 cup sugar

Boil together for about 20 minutes.

Vanilla Whipped Cream
3 cups whipping cream
2 tsp vanilla extract
¼ cup sugar

Whip together to firm peaks.

To assemble the cake, split the cake layers in half making 4 layers in total. Place the bottom layers in two 9 inch springform pans. Sprinkle each of the 4 layers of cake with

1 oz Amaretto Liqueur (optional)

Divide the mousse into 2 portions and spread evenly over the bottom cake layers. Top with the remaining 2 cake layers, cover the springform pans with plastic wrap or aluminum foil and chill for at least 2-3 hours or overnight.

When chilled, remove the cakes from the springform pans and place one on a serving plate. Using a piping bag or a large Ziploc bag with the corner snipped off, pipe a border of whipped cream around the top perimeter of the cake. Spread ½ of the bakeapple compote inside the whipped cream perimeter. Add the second chilled cake on top. Frost the sides of the cake with vanilla whipped cream. Pipe a border on top of the cake and fill inside the border with the remaining bakeapple compote. Garnish with some melted white chocolate of desired.