megram - Index

megram - magazine - Index

CARAMELIZED ONION PIZZA
500 ml (2 cups) (approximately) caramelized onions
1 homemade or purchased pizza crust,
25 to 30 cm (10- to 12-inch) diameter
75 ml (1/3 cup) freshly grated parmesan cheese
optional toppings: sliced grilled chicken, slivered roasted
tomatoes, crumbled feta or shredded swiss,
mozzarella or cheddar cheese, pine nuts,
slivered kalamata olives, sliced red bell
peppers, chopped fresh herbs
1Spread enough of the onion mixture on pizza crust to coat. Sprinkle
parmesan over. Add toppings of choice.
2Bake in preheated 220ºC (425ºF) oven for 12 to 15 minutes or until
golden. If desired, sprinkle with chopped fresh herbs before serving.
Cut into wedges and serve hot.
CARROT CUPCAKES WITH ORANGE
CREAM CHEESE FROSTING
Makes 15 to 18 cupcakes
Cupcakes
300 ml (1-1/4 cups) flour
5 ml (1 tsp) each: baking powder, baking soda and cinnamon
2 ml (1/2 tsp) salt
250 ml (1 cup) sugar
175 ml (3/4 cup) canola oil
2 eggs
250 ml (1 cup)each: grated carrots and shredded coconut
250 ml (1 cup) crushed pineapple (1 398 ml or 14 oz tin), well drained
75 ml (1/3 cup) chopped walnuts
1In large bowl stir together flour, baking powder, baking soda, cinnamon
and salt. In medium bowl stir together sugar, oil, eggs, carrots, coconut,
pineapple, and walnuts. Add to flour mixture; mix well.
2Place cupcake papers in muffin pans. Fill three-quarters full with batter.
Bake in a preheated 180ºC (350ºF) oven for 21 to 26 minutes or until top
feels firm. Cool completely on rack. Frost with Orange Cream Cheese Frosting.
These freeze well.
Orange Cream Cheese Frosting
50 ml (1/4 cup) soft butter
10 ml (2 tsp) fresh orange zest
2 ml (1/2 tsp) vanilla
125 g (4 oz) light cream cheese, softened
625 ml (2-1/2 cups) icing sugar, or enough to make a spreadable frosting
Using an electric mixer or food processor, mix together butter, vanilla
and cream cheese until smooth. Add sugar; process until smooth. Add more
sugar if too runny to spread.
Pam Collacott is a food writer and stylist, teacher and television personality on CTV
Ottawa News at Noon. She is the author of several books, including her latest, Pam Cooks
2, More Favourites from the Trillium Cooking School.
Wine
Matching
The pizza with caramelized onions,
roasted tomatoes and chicken is
going to have lots of smoky/toffee
flavours to it — flavours that are
also found in wines aged in oak. A
big red would probably overpower
this dish though, so something in
the lighter red category would be
appropriate. A Gamay that’s seen some
oak treatment like the Cave Spring
Cellar Gamay ($13.05 LCBO +228569)
would be just right. It’s quite fruity, a
little peppery and light to mediumbodied
— a great pizza wine.
For the roasted tomato, goat
cheese dish, the goat cheese is
going to exert a powerful influence
in the overall flavour.
Pungent and acidic, goat cheese
can be a tough go for wine.
Fortunately, we have Sauvignon
Blanc, a wine that is itself pungent
and acidic — the perfect foil for
goat cheese. Two to try are the
Henri Bourgeois Sancerre “Les
Baronnes” ($24.95 Vintages +542548)
and the Oyster Bay Sauvignon Blanc
($16.95 Vintages +316709). Both have
enough kick to stand up to the goat
cheese. The Sancerre has a bit of
smoky minerality to it as well, which
goes nicely with the roasted tomatoes.
Both wines are Vintages
Essentials products, which means
that just like the wines on the general
list, they are available all the
time, but you have to look for
them in the Vintages section of
your liquor store.
Compiled by Allyson Bycraft, a freelance
writer and wine consultant and
educator.
Ottawa Page 5 Due West/Due East Magazine • Fall 2008