Archives for posts with tag: treats
Truffles with nuts and chocolate dusting in de...

truffle magic!

The pinnacle of the dark, dreary days of winter is a purgatory that rests between Christmastime and Spring… February. Installed into February is a day that is supposed to be a celebration of “Love”. Many lament the commercialisation of Valentine‘s Day, and resent the high expectations and sadness that come with so many of our holidays.

Traditional Valentine’s expectations dictate that one should enjoy chocolates, give expensive gifts, and be in love. Well, let’s take some of the good from those traditions and embrace them! Even if you are single, you deserve some chocolate. Actually, you deserve more chocolate. Feeling a bit bloated after a winter’s eating? This is an opportunity to sharpen your skills in making HEALTHY treats. Herbal-infused organic chocolate truffles, anyone? Or perhaps a cup of Healthy Hot Chocolate? True love. Love is in a good cup of tea, a soothing bath that invigorates the spirit, or a beautiful hand-made gift box to hold treasures.

The brains behind the Fleurbain concept, Tammy Schmidt, Clinical Herbal Therapist and Natasha Henderson, visual artist and arts instructor, are offering an Herbal Creativity Spa Weekend workshop in February. There is an option to take one or both days during the Herbal Creativity Spa Weekend, on Friday the 11th from 7 to 10pm and Saturday the 12th from 1 to 4pm.

Friday night, we will enjoy a relaxing glass of wine (or herbal tea) with some dessert treats and fine cheese. Participants will learn how to make an herbal Love Potion. The Love Potion is a special euphoric herb that is distilled in a vodka base. Everyone will get to take home a sample of this to try themselves! Tub Teas are all the rage, and for good reason. What could be better than infusing your entire body in an organic, herbal bath that is designed to soothe the body, mind, and spirit? Participants will learn some of the properties of the herbs used in this special Valentine’s Tea Bath, and take home a sample. Finally, we will make a Boudoir Gift Box, a gift box made from scratch that will be decorated with fine fabrics, papers, lace, and beads. It will be suitable as a gift box for chocolates, jewellery, fine treasures… and can be re-used to hold your favourite special things.

Saturday afternoon starts off with a healthy, delicious beginning. Participants will learn how to make Healthy Hot Chocolate (yes, this version is truly healthy), and enjoy a cup. While sipping our treat, we will make organic chocolate truffles, which will be flavoured with high quality, organic herbs for unique flavours. These are perfect to tuck into the Boudoir Boxes made the previous evening. Then we will think about the physical and mental well-being that a good bath brings, and make a felted soap loofah for our next bath. These soaps combine sheep’s wool with a high-quality Ginseng or Evening Primrose soap to be an exfoliating and moisturising addition to your bath. Finally, we will create a batch of Love Tea to take home and enjoy.

All courses use the finest quality, pure and organic ingredients. Take one afternoon or evening for $75, or treat yourself (or a friend!) to both sessions for $135. Location of workshops will be in a Montreal artist’s studio, converted to a Valentine’s Factory for our workshops. Please email fleurbain(at)gmail.com for information and registration.

Fresh from the oven. They're delicious piping hot, too...

I have been living away from “home” now for four Christmases-worth. Happily, each year I have managed to spend the holiday season with good friends, enjoyed many wonderful meals and parties, and witnessed others’ traditions. There’s no place like home for the Holidays in many things, though… and for me, a big part of what makes up “home” (besides the loved ones surrounding me, of course) are certain treats that I enjoyed pretty much every year of my life thus far.

I have mentioned Mom’s Peanut Butter Balls here, before, and how I changed the recipe to be a little more healthy. Another recipe that I gleaned off Mom via telephone this year was Scuffles.

Scuffles are, for my family, one of the highlights of Christmastime. Despite the fact that they are made with common ingredients (I am on a tight budget at the moment, yet I have all the ingredients on hand…) and take very little effort, for us they are a Christmastime-Only tradition. Perhaps this is due to their fattening-aspects. Hmm. Well, in any event, it turns out that many of Scuffles’ ingredients can be altered to be a touch more “healthy”.

Mom’s Traditional Scuffles

Combine 1 package yeast + 1/4 Cup lukewarm water. Let stand a few minutes.

-Mix: 3 Cups flour, 1/2 tsp salt, 3 Tbsp sugar, 1 Cup butter.

-Add: 1/2 Cup milk, 2 eggs, and the yeast mixture.

-Knead ’til soft. Leave, covered, overnight in fridge.

-Divide into four parts. Roll each part out on a layer of about 1/4 Cup sugar and cinnamon.

-Cut into approx. 1.5″ wide wedges (triangles) and roll up from wide end.

-Bake 15 minutes in 350F oven.

The dough can be frozen, the scuffles can be frozen, all sorts of things can be done to prevent you from eating the entire batch right away. I recommend having friends around when you make them, so that you cannot eat them all yourself.

UPDATING THE RECIPE:

Now, Mom’s recipe calls for some pretty traditional baking ingredients. I have changed this recipe a couple of times, with good results. My tentative changes have been:

-Brown sugar in place of “Sugar”: This caused a marvelous caramelization.

-More cinnamon in place of sugar on the outside: This was good, too. I love cinnamon, more than I love sugar.

-Half Kamut Flour instead of all Regular Unbleached Flour: I didn’t notice any difference, it was still really wonderful in both texture and taste.

-Using organic sugar, infused with cinnamon and vanilla (see previous recipe, thanks Tammy!) on the outside when rolling out dough: Wonderful, and even more delicious than ever.

Indeed, I thankfully have a packet of yeast, some flour and butter, a bit of sugar, two eggs and plentiful amounts of cinnamon. I know what’s for breakfast tomorrow…

Natasha Henderson, Montreal

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