WINE & DINE
There’s a huge variety of slow cookers on the market, so it’s important to research features before buying one. Many of the new models allow the user to set the length of cooking time required for the recipe, then the appliance goes to a warm setting. Older models usually had only a simple on/off switch and the choice of low or high heat.
If you plan to cook chicken or ham, choose an oval model, says Ricardo Larrivee, author of “Slower is Better” (HarperCollins).
“If you have a new appliance, be home the first few times you use it and check for doneness and stir occasionally,” adds Elizabeth Chorney-Booth, co-author of “Best of Bridge: The Family Slow Cooker.”
“But don’t constantly remove the lid as you let the heat out each time.” Most new models have clear lids so the contents can be viewed.
During recipe testing, Best of Bridge co-author Sue Duncan did an experiment, filling two different slow cookers with the same amount of water and turning them on for the same number of hours.
When she took the temperature of the water there was a 10 C difference. “We do offer a fairly wide cooking range in all the recipes because of that,” says Chorney-Booth.
The Best of Bridge authors say slow cookers are a great way to save time. Cook a chicken or a roast one day and use the leftovers as the basis of a future meal, such as sandwiches, fajitas, tacos or salad.
Here are some slow cooker recipes featuring up-to-date flavours and textures:
PLUM PUDDING Ease holiday strain by making the finale for the festive dinner in a slow cooker.
Larrivee says this recipe reminds him of the one his grandmother used to make with rum sauce. But he swaps out the special steam mould and double boiler for a loaf pan and a slow cooker. The slow cooking method provides the steam needed for a great result.
Serve the dessert sliced and doused in caramel sauce (the sauce recipe can be doubled).
Marsala is a dry or sweet Italian wine produced in Sicily. You can reuse the wine used to soak the fruit in the sauce. Preparation: 55 minutes Macerating: 12 hours Cooking: 4 hours Keep on Warm: No Freezes well: Only the cake Fruit • 105 g (3/4 cup) dried currants • 145 g (3/4 cup) dried apricots, diced • 140 g (3/4 cup) pitted Medjool dates, diced • 145 g (3/4 cup) diced candied orange • 175 ml (3/4 cup) orange juice • 125 ml (1/2 cup) Marsala or port wine (see note) • 1 orange, grated zest only Cake • 210 g (1 1/2 cups) unbleached all-purpose flour • 135 g (1 cup) almond powder • 5 ml (1 tsp) baking powder • 5 ml (1 tsp) ground cinnamon • 5 ml (1 tsp) five-spice powder • 115 g (1/2 cup) unsalted butter, softened • 120 g (1/2 cup) lightly packed brown sugar • 2 eggs Marsala Caramel Sauce • 500 ml (2 cups) lightly packed brown sugar • 250 ml (1 cup) 35 per cent heavy cream • 50 ml (1/4 cup) Marsala or port wine
Fruit: In a bowl, combine all the ingredients. Cover with plastic wrap and let soak for 12 hours or overnight at room temperature. Drain, reserving wine if you want to use it in the sauce.
Cake: Butter a 1.5-l (6-cup) loaf pan (25 by 10 cm/10 by 4 inches). Line with parchment paper, letting paper hang over both sides.
In a bowl, combine flour, almond powder, baking powder and spices. Set aside.
In another bowl, cream butter and brown sugar with an electric mixer. Add eggs and beat until smooth. At low speed or with a wooden spoon, stir in dry ingredients and drained fruit. Spread batter in prepared pan.
Place in slow cooker. Pour cold water into cooker to reach halfway up the pan.
Place a clean, dry cloth over the slow cooker without touching the batter, and cover with lid to hold it in place. This step prevents water from dripping on the surface of the cake.
Cook on low for 4 hours or until a toothpick inserted into the centre of the cake comes out clean. Remove from slow cooker and let cool completely on a wire rack before unmoulding.
Marsala Caramel Sauce: In a small saucepan over medium-high heat, bring all the ingredients to a boil. Let simmer for 5 minutes. Pour into a bowl. Cover with plastic wrap and let cool. Store at room temperature.
The cake will keep for about 2 weeks at room temperature. Makes 12 servings. Source: “Ricardo: Slower is Better” by Ricardo Larrivee (HarperCollins Publishers, 2016).
CHANA MASALA This simple chickpea curry assembles quickly and results in a flavourful, inexpensive meal that provides a complete protein when served over rice or with naan.
If you like chana masala spicy, add another jalapeno to bump up the heat. Serve warm, over rice, with extra cilantro.
In place of the coconut milk, you can use 375 ml (1 1/2 cups) chicken or vegetable stock.
• 2 cans (each 540 ml/19 oz) chickpeas, rinsed and drained (1 l/4 cups)
• 1 can (400 ml/14 oz) coconut milk • 1 onion, finely chopped • 2 tomatoes, chopped • 1 jalapeno pepper, seeded and finely chopped
• 75 ml (1/3 cup) chopped fresh cilantro • 2 to 3 garlic cloves, crushed • 10 ml (2 tsp) grated fresh ginger • 10 ml (2 tsp) ground cumin • 5 ml (1 tsp) chili powder • 5 ml (1 tsp) garam masala • 5 ml (1 tsp) ground turmeric (optional) • Salt, to taste Combine all ingredients in a 4- to 6-l (4to 6-qt) slow cooker. Cover and cook on low for 4 to 6 hours or until bubbling and stew-like. Makes 4 to 6 servings. Source: “Best of Bridge: The Family Slow Cooker” by The Best of Bridge (Robert Rose Inc., www.robertrose.ca, 2016).