Bake Like a Pro with Chef-Wor­thy Desserts

Stanstead Journal - - CLASSIFIEDS -

(NAPSA)-Get ready to up your new year bak­ing easy-to-pre­pare desserts from CanolaInfo and The Culi­nary In­sti­tute of Amer­ica (CIA). “Th­ese recipes are el­e­gant, per­fect for the hol­i­days, and use pro­fes­sional culi­nary tech­niques that any home cook can ap­ply,” says Scott Sa­muel, chef-in­struc­tor at the CIA, one of the coun­try’s top culi­nary schools. Each dessert is also made with hearts­mart canola oil, which con­tains the least sat­u­rated fat and the most plant-based omega-3 fat of all common culi­nary oils. “Us­ing canola oil in place of but­ter for baked goods and other sweets helps lighten up desserts, plus its neu­tral fla­vor and high heat tol­er­ance means it’s ex­tremely ver­sa­tile in the kitchen,” adds Sa­muel, who demon­strates how to pre­pare each recipe in step-by-step on­line videos. In his Star Anise- and Orange-In­fused Canola Ice Cream, for in­stance, Sa­muel shows how to make an in­fu­sion by warm­ing canola oil with whole spices and orange peel strips, then blend­ing it into a cus­tard base. All four recipes are avail­able at Ice Cream. “Canola oil works well in a va­ri­ety of desserts,” Sa­muel adds. “Whether it’s for brush­ing phyllo dough in baklava, in­fus­ing mix­tures with fla­vor or bak­ing up a Molten Choco­late Cake, canola oil re­ally does it all.”

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