Food Network Canada’s Recipe to Riches Recap
Mijune of Follow Me Foodie Follow Up!
It was the debut of Food Network Canada’s new show Recipe to Riches last night. It kicked off the series with the Sweet Puddings and Pies category, which was also my episode. Unfortunately, my experience was short lived and I was the first of the three finalists to be eliminated. I know! I’m sorry! Nonetheless, I was honored to be there!
But you know what? The glass is always half full, and I actually took this photo after I got eliminated… and no, that glass wasn’t filled with tears. However I found it super ironic that my water was served in a mason jar… just like my pie! But yes, I went to have a delicious lunch afterward which included a pulled pork sandwich and a mushroom and goat cheese wrap! I’m still Mijune of Follow Me Foodie after all ;).
I had some fierce competition (I make it sound like an episode of America’s Next Top Model), but when it comes down to it, my fellow finalists had the better recipe. Glo (our category winner pictured above) and Brad are now friends of mine and I’m rooting for Glo to represent our category in the finale. There are still another 6 episodes which I’m excited about and another 19 contestants to cheer on!
So chin up! I’m probably talking to myself when I say that, because if you were bummed, think about how I felt after lol. Yes, I can laugh it off now because it was so long ago. But when one door closes, another one opens! When you fall off the horse, you get right back on! When your recipe doesn’t work, you change it! (Below, I’ve included the new and improved recipe for my Canadian Pie In-A-Jar)
Upcoming Follow Me Foodie News!
Anyways there’s other exciting things happening with Follow Me Foodie! Like what? Well here’s a teaser! This Sunday I’m launching Follow Me Foodie in Jamaica, and November I’m going on a Van Houtte Coffee Getaway in Montreal, which has now turned into a Follow Me Foodie in Montreal and Quebec City! So from Jerk chicken, to authentic poutine and coffee and cupcake pairings… say “YEAH mon” or “bonjour” to lots of delicious things ahead!
A BIG Follow Me Foodie Thank You!
You know what they say? The show must go on! I couldn’t do any of this without your loyal support for me and this blog. I thank you so SWEETLY for the kind words, calls, texts, tweets, comments, e-mails, incredible encouragement and continuous support you gave before and after the show. I don’t feel sad, because YOU make me feel so lucky!
It’s not over until the fat lady sings… and luckily I can’t sing 😉
PS: The reason for this Follow Me Foodie surprise apology video (see here) from March, was honestly made because I was away in Toronto filming Recipe to Riches. I really didn’t think I’d make it back in time to co-host Vancouver’s 1st Foodie Feast, but since I got eliminated early, I made it home just before the party started!
My NEW & IMPROVED Canadian Pie In-A-Jar Recipe
Recipe serves 8.
Fills 8 mason jars.
- 1 ½ cup flour
- 4 ounce marzipan
- 3 tbsp slivered toasted almonds
- ½ tsp salt
- ½ cup unsalted butter (cold, in cubes)
- 1 tsp vanilla
- 5 ½ tbsp ice water
- Extra butter for greasing jars
- 3 Bartlett pears
- 2 Asian pears
- 2 tbsp unsalted butter
- 2 tbsp water
- 2 tbsp corn starch
- ½ tbsp Agave
- ¼ cup brown sugar
- ¼ tsp salt
- 1 seeds of a Mexican vanilla bean
- ½ tsp Mexican vanilla extract
- 1/8 tsp ground cardamom
- 2 ½ cups whipping cream
- 2 ½ tbsp Maple syrup
- ½ tsp cinnamon
- 5 large egg yolks
- 4 tbsp sugar
- 1 tbsp organic sugar cane sugar
- 3-4 Gold flakes for décor (optional)
1. Preheat oven to 375°F.
2. Blend flour, marzipan, salt and toasted almonds until coarse crumbles.
3. Mix vanilla and egg yolk. Blend into flour mixture.
4. Add cubed cold butter until mixture is coarsely crumbled.
5. Mix ice water gradually until ball forms.
6. Gather into ball and chill for 2 hours.
7. Grease bottom of mason jars.
8. Press dough firmly into bottom of jar and pierce with fork to allow steam to escape.
9. Bake in oven for 40 minutes until golden brown all around.
1. Melt butter, water, and cornstarch until combined on medium heat.
2. Add agave, salt, vanilla bean and cardamom and stir to infuse flavours.
3. Peel, core and cut pears.
4. Add pears to mixture and cook until fork tender on medium heat.
5. Layer pears on top of pie crust.
1. Heat cream on medium high heat with Maple syrup and cinnamon until almost to boil. Remove from heat.
2. Whisk egg yolks and sugar in separate bowl until thick and creamy.
3. Gradually whisk in hot cream to egg mixture.
4. Return to stove and cook while stirring until custard thickens to coat spoon (3 minutes).
5. Pour custard over pears.
1. Place jars in a water bath.
2. Bake in oven at 350°F for 40 minutes until centre is set and jiggly.
3. Chill for 2 hours until custard sets.
4. Sprinkle top with even layer of organic raw sugar.
5. Using a kitchen torch melt sugar until golden brown and crisp.
6. Optional: Top with 3-4 gold flakes.
7. Serve at room temperature.