Tag: Anna Olson

Recipe: Graceland Squares

Posted on by Sharman

At this year’s Christmas in November at the Fairmont Jasper Park Lodge, chef Anna Olson brought some retro flavour to their Alberta Pork sponsored session. Knowing that everyone loves church squares –  you know those squares made with coloured marshmallows, peanut butter and butterscotch chips – Anna added a few elements that would have had Elvis singing Lord Have Mercy.

This classic version has the added touch of a chocolate cookie crumb base, plus bacon and banana. These are ideal for any holiday cookie exchange – you will not be having a ‘Blue Christmas’ with these in your cookie tin.

Anna Olson‘s Graceland Squares

Base
1 1/2 cup chocolate cookie crumbs
1/4 cup unsalted butter, melted

Topping
1 3/4 cups butterscotch chips
1 cup pure peanut butter
1/2 cup unsalted butter
4 strips of cooked bacon, finely chopped
2 small bananas, or 1 large, small dice
4 cups mini marshmallows

Preheat the oven to 350F (180C). Lightly grease an 8-inch (20 cm) square pan and line it with parchment paper so the paper comes up the sides.

Base
Combine the cookie crumbs and butter in a small mixing bowl and then press this into the prepared pan. Bake it for 10 minutes (just to set the crust – no change will be visible) and then cool on a rack while preparing the topping.

Topping
Place the butterscotch chips, peanut butter and butter into a medium saucepan and stir over medium heat until the mixture is smooth. Remove this from the heat until the mixture is smooth. Remove this from the heat and pour into a large mixing bowl to cool for five minutes. Stir in the bacon and banana and then add the marshmallows, stirring so that they are fully coated.

Spread the mixture over the chocolate crumb bake and then chill for at least two hours to set. The squares cut wonderfully when chilled, but can then be stored in an airtight container and be served at room temperature.

The squares will keep in an airtight container for up to three days, or to store longer, keep for up to a week refrigerated.

Makes one 8-inch (20 cm) square pan
Cut into 36 squares

Recipe: Anna Olson’s Bacon Cheese Puffs

Posted on by Sharman

Anna Olson's Bacon Cheese Puffs

At this year’s Christmas in November at the Fairmont Jasper Park Lodge, Anna Olson shared her new recipe for bacon cheese puffs. These elevated gougères are quick to become a holiday staple as they can be made ahead and frozen, and used in a number of ways: as a bun for a slider, a base for a piped cheese or smoke salmon hors d’oeuvre, in place of croutons on a salad, as a garnish on a bowl of soup, or simply a nibble on their own.

These cheese puffs are made using a classic French pastry called choux paste (the same is used to make éclairs and profiteroles.) Put out a plate at your next holiday party and these bacon & cheese puffs will gone before you know it.

Anna Olson’s Bacon Cheese Puffs
Makes about 4 dozen 2-bite puffs

What you’ll need…

6 slices cooked smoked bacon, well-drained

1 ¼ cups (310 mL) 1% milk

¼ cup (60 g) unsalted butter

1 ¼ cups (190 g) all-purpose flour

3 large eggs

2 cups (140 g) coarsely grated Gruyere cheese

½ cup (60 g) finely grated Parmesan cheese

½ tsp (2 g) chili powder

Directions:

1. Preheat the oven to 375 °F (190 °F) and line 2 baking trays with parchment paper.

2. Crumble the bacon into the bowl of a food processor and pulse until it is the texture of crumbs. Remove and set aside (no need to wash the food processor bowl.)

3. In a medium saucepan, bring the milk and butter up to a simmer over medium heat. Add the flour all at once and use a wooden spoon to vigorously stir the paste mixture for about 2 minutes, until it pulls away from the pan. Scrape this into the food processor bowl and let cool 5 minutes.

4. Break the eggs into a cup and while pulsing the food processor, add the eggs one at a time, quickly pulsing until each egg is incorporated before adding the next. Scrape the bowl down in between egg additions.

5. Add the Gruyere, Parmesan, chili powder and cooked bacon and pulse well until the cheese is blended into a paste. Spoon this mixture (it

will still be warm) into a piping bag fitted with a large plain tip. Pipe the batter into 1 ½-inch (36 mm) rounds on the prepared baking trays, leaving 1 ½-inches (36 mm) between them. If the rounds have little points from where you lifted up the piping bag, use your finger dipped in cool water to pat it down.

6. Bake the gougères for 25-30 minutes (do not use a fan, or lower the oven temperature by 25 °F if you cannot turn off the fan), until they are a rich golden brown and are light when lifted off the tray. Allow the gougères to cool for at least 10 minutes on the tray before eating.

The gougères are best enjoyed warm, but can be eaten at room temperature. They can be made in advance and stored at room temperature in an airtight container for up to 3 days, or frozen for up to 3 months.

CHEDDAR & APPLE STUFFED PORK LOIN with CIDER GLAZE – Christmas in November with Anna & Michael Olson

Posted on by Sharman

Anna & Michael Olson, who are back for their ninth year at Christmas in November at Jasper Park Lodge, treated guests to a combination of savoury and sweet dishes during their CIN sessions including two fabulous pork dishes.

The annual event features celebrity chefs and presenters teach guests the secrets to holiday entertaining with hands on demonstrations filled with tips, tricks and holiday classics.

As promised, here is a recipe for Cheddar & Apple stuffed pork loin with cider glaze that Michael made on stage this weekend. This classic holiday dish is sure to be a hit with friends and families this holiday season.

CHEDDAR & APPLE STUFFED PORK LOIN with CIDER GLAZE
Recipe courtesy of Michael Olson, Food Network CA and Inn on the Twenty

Pork loin is a popular roast option for fall – it is mild, leans and stays nice and juicy, especially when stuffed.

Pork loin roast may be sold as a single loin, or tied as a double loin. You can stuff the double loin by untying it and placing the filling between the two loin portions, or for a single loin, by carving a whole through the centre and pushing the stuffing in.

Serves 6

For Stuffing:
4 strips bacon, diced
1 medium onion, peeled and diced
1 clove garlic, crushed
1 Mutsu (Crispin) or Russet apple, peeled
1 cup dry breadcrumbs
1 1/2 cups coarsely grated medium or old Cheddar cheese

For Roast:
1 3 lb boneless pork loin roast
2 Tbsp Dijon mustard
coarse salt and ground black pepper

For Cider Glaze:
1 cup apple cider
1 cup dark beer
2 Tbsp fancy molasses
1 sprig fresh rosemary
1 sprig fresh sage

  1. For the stuffing, sauté the bacon until crisp, remove to drain and remove all but 2 Tbsp of the fat. Add the onions and sauté over medium heat until the onions are translucent, about 5 minutes, then add the garlic and sauté one minute more. Remove this from the heat and scrape into a bowl. Using a box grater, grate the apple into the pan. Stir in the breadcrumbs and the reserved bacon and let cool to room temperature before stirring in the Cheddar.
  2. For the pork roast, preheat the oven to 375 °F (190 °C). Make a tunnel in the pork loin, end-to-end through the center of the “eye” of the roast by using a sharp pointed knife to make the incision and then open up the cut with careful side-to-side movements (alternatively, isf using a tied roast of 2 pork loins, simply untie and open). Using a spoon (and your fingers), force the stuffing into the hole and try to keep it as evenly distributed as possible. A butter knife or the handle of a wooden spoon will help push in the mixture. If you need to re-tie the roast, use butcher’s twine to tie and hold in the stuffing.

  3. Place the pork in a roasting pan and season the outside with mustard, salt and pepper. Roast to an internal temperature of 150 °F (65 °C), 45 to 55 minutes. Allow 5 to 10 minutes for the roast to rest before carving.
  4. For the cider glaze, reduce the cider, beer, molasses, and herbs over medium heat until half its original volume. Strain and serve this warm with the roast.