Holiday Recipe Card Exchange
The holiday season is a highly anticipated time of year for many families. The scent (and taste!) of fresh baked goods, a blanket of crisp white snow on the ground, and a steaming cup of hot chocolate in front of a sparkling Christmas tree are some of the images that often remind us of the most magical season of the year.
Sask Polytech added some cheer to the holidays by sharing a favourite recipe from our School of Hospitality & Tourism. Continuing Education included a recipe for Flourless Chocolate Torte and Cranberry Citrus Compote in their November mail out and invited our fans to share their favourite recipe in return using #SaskPolytechRecipes. We had people on Facebook, Twitter and Instagram share recipes from grandma's poppycock to mom's marshmallow puffs, and even a honey-mustard glazed ham! The most heart-warming recipe came from a grandma that shared her favourite holiday recipe with our call centre!
"The Culinary Arts program is really happy to contribute to Continuing Education's holiday postcard," says Derek Cotton CCC, program head, Culinary Arts. "We decided to share the Flourless Chocolate Torte and Cranberry Citrus Compote because, well, they are awesome. We hope this can be a new family favourite during the holiday season!"
18 oz. dark chocolate
9 tbsp. butter
Melt above together
1 cup water
¾ cup sugar
Bring sugar and water to a boil, remove from heat. Combine all of above.
Whisk 7 eggs into mixture 1 at a time. Bake at 350°F for 30-40 minutes, in a sprayed lined pan with a water pan, on a lower rack. Chill.
2 cups fresh or frozen cranberries
1 cup maple syrup
¼ cup fresh orange juice
½ tsp vanilla extract
Zest orange with microplane grater (reserve zest). Peel and segment orange.
Combine zest, cranberries, syrup, juice and vanilla in sauce pan and cook over medium heat until sauce is thickened and cranberries have burst (5-10 minutes). Chill.
Fold in orange segments.
Service a slice of chocolate torte with cranberry compote and sweetened whipped cream! Enjoy!