Penzeys Canada Food
PENZEY'S PUMPKIN PUFFS
--Tasty Dish-- received her Penzey's Holiday/Winter 2010 catalog in the mail yesterday and this puff recipe was printed in it. Note: the original recipe calls for fresh pumpkin but I had a partial can of Libby's 100% pure pumpkin puree to use up and this was the perfect recipe for --Tasty-- and me to prepare on a snowed-in day! For a twist, try English mixed spice in place of pumpkin pie spice.
Provided by COOKGIRl
Categories Dessert
Time 15m
Yield 60 puffs
Number Of Ingredients 10
Steps:
- If using fresh pumpkin the original recipe states: Bring a large pot of water to boil. Add the pumpkin and cook until it is fork tender, approximately 15 minutes. Drain well and cooled. However, if I were to make this with fresh pumpkin, my first choice would be to bake the pumpkin, followed by steaming. Boiling would be a last resort.
- Place the cooked and cooled fresh pumpkin or the canned pumpkin in a large mixing bowl. If using fresh pumpkin, mash with a potato masher, immersion blender or electric mixer.
- Add 1/2 cup flour, 1/3 cup brown sugar, egg yolk, cinnamon, pumpkin pie spice and salt. Mix well.
- If the mixture is too liquid-y, add more flour.
- Taste for sweetness and add more brown sugar if necessary.
- Refrigerate 30-45 minutes. Do not skip this step.
- Heat oil over medium-high heat in a sauce pan (original recipe specifies a frying pan). Note: I never use as much oil as a recipe calls for with deep frying-perhaps 1/2 cup at most. Place a paper towel on a plate.
- For small puffs, drop the mix by greased teaspoon into the pan (or greased tablespoon if you want larger puffs). Tip: Grease the utensil on both sides. *Don't* crowd the pan with too many puffs at one time.
- Cook on both sides until golden, about 2 minutes for the smaller puffs, and 3-4 minutes for the larger.
- Once cooked, use a slotted spoon and place puffs on the paper towel-lined plate to drain off the excess oil.
- Transfer to a serving platter and sprinkle with powdered sugar. If desired, drizzle puffs with a little bit of real maple syrup.
Nutrition Facts : Calories 11.4, Fat 0.1, Cholesterol 3.1, Sodium 20.1, Carbohydrate 2.5, Fiber 0.1, Sugar 1.3, Protein 0.2
PENZEY'S TENDER CHICKEN
Make and share this Penzey's Tender Chicken recipe from Food.com.
Provided by Carianne
Categories Chicken
Time 22m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cover chicken breasts with white wine, half of the shallots, French tarragon, fennel seeds, and olive oil.
- Heat on high and cover.
- When a simmer is reached, turn down to med-low.
- Shake pot so that chicken doesn't stick.
- Cook for 15 minutes, turning once.
- Cook pasta.
- Remove chicken to plates.
- Turn heat to high for 2- 3 minutes to reduce cooking liquid.
- Drain pasta and place on plates with chicken.
- Add other half of shallots to reduce liquid, and pour over plates.
Nutrition Facts : Calories 438.8, Fat 8.5, SaturatedFat 1.7, Cholesterol 116.3, Sodium 93.2, Carbohydrate 42.5, Fiber 1.9, Sugar 1.6, Protein 35.4
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- Poutine. Origin: Quebec. Where to eat it: Due to its surge in popularity, poutine can be found within most restaurants (including fast food franchises) in Quebec, Ontario, and the Maritimes.
- Saskatoon Berry Pie. Origin: Saskatoon, Saskatchewan. Where to eat it: Saskatoon or other Prairie provinces. With a sweet and nutty/almond-like flavour, Saskatoon berries are also referred to as “prairie berries” and while they look a lot like blueberries, they’re more closely related to apples.
- Peameal Bacon. Origin: Toronto, Ontario. Where to eat it: Tourists can enjoy some peameal sandwiches at Toronto’s St. Lawrence Market; however, it is available at most restaurants (in and around the Greater Toronto Area), and can be bought at most grocery stores or butcher shops in the province and fried up at home.
- Beavertails. Origin: Ontario. Where to eat it: BeaverTails locations all across Canada (and some in the U.S.A, too) Deep-fried dough that is stretched and resembles a flat donut, the beavertail’s origins go back to the 19 century when indigenous peoples of Canada would cook actual beaver’s tails over an open fire and eat the meat inside.
- Bannock. Origin: Innuit of Canada, Canadian First Nations. Where can you eat it: While it is hard to find many establishments that serve bannock these days, you can make some in the comfort of your own home, with the proper ingredients.
- Butter Tarts. Origin: Eastern Ontario. Where to eat: Most bakeries all over Canada, and can be enjoyed at butter tart festivals all across the country. Records indicate that the butter tart stemmed from Eastern Ontario in 1915.
- Fish and Brewis. Origin: Newfoundland and Labrador. Where to eat it: Maritime provinces. Mix some hard bread (sometimes referred to as “hard tack”), with salty cod, and you have this traditional dish from Newfoundland that was originally developed by sailors away at sea for weeks, maybe months who required long-lasting dishes that could withstand these trips.
- Montreal-Style Bagels. Origin: Montreal, Quebec. Where to eat it: While they can be found in differing establishments across Canada, if you want a good Montreal-Style bagel, head to Montreal.
- Nanaimo Bars. Origin: Vancouver, British Columbia. Where to eat it: One could whip these up in their kitchen, and can be found in most bakeries and coffee shops across the country.
- Tourtière. Origin: Quebec. Where to eat it: Quebec. Early Quebec settlers developed this double-crusted meat pie as a dish for Christmas back in the early 1600s when they first settled in the country.
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