Winnipeg Free Press

Winnipeg Free Press (Newspaper) - January 29, 2025, Winnipeg, Manitoba WINNIPEGFREEPRESS.COM ● C3 WEDNESDAY, JANUARY 29, 2025 BLUEBERRIES GIVE FRUITY TARTNESS TO STREUSEL CAKE C LASSIC German Streuselkuchen is a lush, fine-crumbed, yeasted cake topped with a remarkably hefty amount of buttery-crisp streusel. It’s the perfect coffee cake for break- fast, brunch or a casual dessert. In this recipe from our cookbook Milk Street Bakes, we add a pop of colour with a layer of fresh blueberries. Their fruity tartness is a perfect foil for the richness of the cake and streusel. Brown sugar is not used in the streusel for true German Streuselkuchen, but a little is in- cluded here to give the topping a touch of golden colour and subtle notes of molasses. A slow, cold rise results in a crumb that’s especially moist, tender and flavourful; this also makes it easier to bake the cake the morning of serving. Howev- er, if you wish to start and finish in a single go, after patting the dough into the pan, cover and let it rise at room temperature for 20 to 30 minutes instead of chilling it; at this time, also remove the streusel from the refrigerator. Top the dough with the ber- ries and streusel, then bake as indicated. Leftovers will keep at room temperature for a couple days; the topping will soften slightly, but the flavours still are great. — The Associated Press CHRISTOPHER KIMBALL German Blueberry Streusel Cake MILK STREET Fresh blueberries give German streusel cake a pop of colour and flavour. MILK STREET Start to finish: 3 1/4 hours (45 minutes active), plus cooling Makes a 9-by-13-inch cake For the streusel: 375 ml (1½ cups) all-purpose flour 125 ml (½ cup) white sugar 60 ml (1/4 cup) packed dark brown sugar 2.5 ml (½ tsp) table salt 150 ml (10 tbsp) salted butter, cut into 1-tablespoon pieces, room temperature For the dough and berries: 160 ml (2⁄3 cup) whole milk, room temperature 1 large egg, plus 1 large egg yolk, room temperature 10 ml (2 tsp) grated lemon zest 7.5 ml (1 ½ tsp) instant yeast 625 ml (2 ½ cups) all-purpose flour, plus more for dusting 80 ml (1⁄3 cup) white sugar 2.5 ml (½ tsp) table salt 2.5 ml (½ tsp) ground cinnamon 75 ml (5 tbsp) salted butter, cut into 15-ml (1-tbsp) pieces, room temper- ature, plus more for the pan 500 ml (2 cups) blueberries TO make the streusel, in a stand mixer with the paddle attachment, mix the flour, both sugars and salt on medium-low until well combined and any lumps of brown sugar have broken apart, 1 to 2 minutes. With the mixer on low, add the butter 1 piece at a time, then mix on medium-low until fully incorporated and the mixture resembles damp sand, 1 to 2 minutes. Transfer the streusel to a medium bowl, cover and refrigerate. Wipe the mixer bowl and the paddle attachment. To make the dough, in a 2-cup liquid measuring cup or small bowl, whisk the milk, whole egg and yolk, lemon zest and yeast. In the mixer bowl using the paddle attachment, mix the flour, sugar, salt and cinnamon on medium-low until com- bined, about 30 seconds. With the mixer running, slowly add the milk-egg mixture; mix until the dry ingredients are evenly moistened, about 30 seconds. Increase to medium and beat until a sticky, webby mixture forms, about 3 minutes. Scrape the bowl. With the mixer running on medium-low, add the butter 1 piece at a time, mixing for about 15 seconds before adding the next. When all the butter has been added, scrape the bowl and mix on medium until a very sticky, elastic, batter-like dough forms, 2 to 3 minutes. Remove the paddle attachment and scrape off the dough that clings, allowing it to fall back into the bowl. Scrape the sides of the bowl and gather the dough in the centre. Cover and let rise at room temperature for 1 1/2 hours; the dough will not double. Meanwhile, butter a 9-by-13-inch baking pan or glass baking dish, then line it with a 16-inch sheet of foil so the ends overhang the long sides of the pan. Butter the foil. After the dough has risen for 1½ hours, scrape it into the centre of the prepared pan. Lightly dust the top with flour and flour your hands. Starting from the centre and using outstretched hands, firmly press the dough into an even layer to the edges and into the corners of the pan. Re-flour your hands as needed and press the dough firmly to remove as many air bubbles as possible. Do not pull or stretch the dough, which may cause it to tear, and make sure the edges are not thicker than the centre. Cover with plastic wrap, drape a kitchen towel over the pan and refrigerate for 8 to 24 hours. When you are ready to bake, remove the dough and streusel from the refrigerator and let stand at room temperature for about 45 minutes; the dough will rise only slightly. About 30 minutes into rising, heat the oven to 350 F with a rack in the lower-middle position. Uncover the pan. Scatter the blueberries on the dough in a single layer. Scoop up a big handful of streusel, firmly squeeze in your hand it until it forms a cohesive clump, then crumble and break the clump into bits no larger than the size of a shelled peanut, scattering them onto the berry-topped dough; aim for a mix of fine crumbles and larger pebbly pieces. Continue adding the remaining streusel in this way, evenly covering the surface. Bake until the streusel is light golden brown, 30 to 35 minutes. Cool in the pan on a wire rack for about 30 minutes. Run a thin-bladed knife between the cake and pan along the short edges of the pan. Using the foil overhang as handles, lift the cake out of the pan and set it on the rack. Cool completely before serving. THE CHILL IS GONE ● FROM C1 YEAR OF THE SNAKE ● FROM C1 ARTS ● LIFE I FOOD Cargo Bar Thanks to pandemic-era changes to Winnipeg’s patio policies, local restau- rants and beer gardens can keep their outdoor drinking and dining spaces open year-round, so long as a heat source is provided in the winter. Cargo Bar has gotten creative with the latter by partnering with the Back- yard Barrel, a roving sauna company. Located across from the duck pond at Assiniboine Park, the bar and barrels are open Fridays, Saturdays, Sundays and holiday Mondays for weekly pop- ups throughout the winter. The saunas need to be booked in advance at thebackyardbarrel.com and are priced hourly at $40 per seat, $65 for a pair or $150 for a private rental for up to eight people. Bring a robe, swimsuit and sandals; there are change rooms onsite. If you don’t feel like donning a robe in public, you can sip your beverage while warming up around the Cargo Bar fire pits. Cross-country skis and skates are also available to rent during the pop-ups, courtesy of Winnipeg Trails. Boujee Restaurant and Bar If you’ve ventured down Main Street recently, you may have noticed some super-sized orbs on the patio at Boujee Restaurant and Bar. Located in the former home of Earls at 191 Main St., the restaurant has stepped outside the box — and into some plastic geodesic domes — during its first winter in business. The heated translucent tents are kitted with a low table, love seats and twinkle lights. The domes are available to reserve for two-hour time slots most nights of the week from 4 p.m. to close, with a minimum $150 spend. Visit boujeer- estaurantandbar.com to pick your spot: the oddly named Love and Family domes can accommodate six people, while the Country dome fits eight. Fair warning, the domes (under- standably) don’t operate in extreme cold. Call to confirm your booking if the temperature seems suspect. Raw Bar Winnipeg’s travelling seafood bar has docked at The Forks this winter for weekly outdoor oyster nights. Every Thursday from now until the end of February, you can find Raw Bar Oyster Co. (no relation to Raw:Almond) on the patio overlooking the Assini- boine River. The menu features a selection of East Coast shellfish — sold by the half or full dozen for about $3 per oyster — curated by local chef and oyster specialist Aaron Crawford. The events run from 5 to 8 p.m., or until sold out, and include DJ enter- tainment, drinks from The Common and fire pits. Find Raw Bar on Insta- gram (@rawbaroysterco) for updates. While you’re in the neighbourhood, toss on your skates or rent a pair for an oyster-fuelled toodle around The Forks Winter Park or the Nestaweya River Trail, both of which are fully open and in fine form this year. eva.wasney@winnipegfreepress.com “Winnipeg and Chengdu are sister cities and performers from there will share their culture to connect with the Chinese community here.” Acts from the Chengdu Cultural Exchange Troupe will showcase Kung Fu Tea, a ceremony that combines tea pouring with martial arts moves and Face Change or Bian Lian, an essential component of Sichuan Opera, where performers alter their facial expres- sions by swiftly swapping silver masks that depict various emotions. Move- ments are so done so seamlessly, it’s difficult to spot the moment the actors change masks. Celebrations to usher in the year of the wood snake, which starts today, allow Winnipeg’s Chinese community to retain its ties to its culture, Gary Liu says. “It is a way to feel we are still in Chi- na with family to celebrate New Year, and it will pass our traditional culture to new generations.” For more information visit manitobagreatwall.com. av.kitching@freepress.mb.ca A company-worthy dish IF you’re looking to build communi- ty, or deepen the relationships you already have, invite someone over for dinner and serve something simple but flavourful, like this creamy tomato chicken recipe. “Inviting someone over for dinner” is not the same thing as “hosting a dinner party.” The latter can often feel like a big to-do requiring a picture-per- fect tablescape and a pristinely clean home. The former is a much more casual and laid-back affair, with what- ever dishes are clean and maybe a pile of laundry in the corner. And in terms of the food itself, there’s no need for anything particularly elaborate — this chicken recipe, which comes together in half an hour, would be right at home. Simply seasoned boneless, skinless chicken breasts are cooked in a skillet just until browned on each side. In that same skillet, you begin building the sauce by sautéing shallots, followed by garlic, dried herbs and a pinch of crushed red pepper flakes for a background note of spice. A couple tablespoons of tomato paste add a boost of umami, plus sweetness and acidity, which are buoyed by dry white wine that gets reduced to concentrate the flavour. Heavy cream finishes the luscious sauce, to which the chicken is added to finish cooking all the way through. A sprinkling of chopped pars- ley adds a verdant, refreshing flourish. Boil some pasta, rice or another grain; steam or roast your favourite vegetables; set out a few glasses to pour the rest of the bottle of wine; and all that’s missing are new acquaintanc- es, old friends, roommates or family to join you at the dinner table for a few moments of connection. — The Washington Post AARON HUTCHERSON Chicken Breasts in Creamy Tomato Sauce This entire recipe comes together in just about half an hour, making it suitable for any night of the week. 4 servings Total time: 30 minutes. Storage note: Refrigerate for up to 3 days. 30 ml (2 tbsp) extra-virgin olive oil 4 boneless, skinless chicken breasts Fine salt Freshly ground black pepper 2 medium shallots, halved and thinly sliced 2 garlic cloves, minced or finely grated 5 ml (1 tsp) Italian seasoning blend 1 ml (1⁄8 tsp) crushed red pepper flakes (optional) 30 ml (2 tbsp) tomato paste 180 ml (¾ cup) dry white wine, such as pinot grigio 250 ml (1 cup) heavy cream Chopped fresh flat-leaf parsley leaves, for serving Cooked pasta, rice or other grain IN a large (12-inch) skillet or sauté pan over medium-high heat, heat the oil until shimmering. Set a large plate or platter and a lid for the skillet or sauté pan near your workspace. Pat the chicken dry, sprinkle on both sides with salt and pepper, then add to the skillet and cook until golden brown on both sides, 4 to 5 minutes per side. (The chicken may not be fully cooked at this point.) Transfer the chicken to the prepared plate or platter. Add the shallots to the skillet and cook, stirring occasionally, until they start to soften, about 2 minutes. Add the garlic, Italian seasoning and crushed red pepper flakes, if using, and cook, stirring once or twice, until fragrant, 30 to 60 seconds. Stir in the tomato paste until evenly incorpor- ated. Add the wine, scraping up any browned bits at the bottom of the skillet, and cook until reduced by about half, 1 to 2 min- utes. Stir in the cream. Taste, and season the sauce with salt and pepper, as desired. Return the chicken, along with any accumulated juices, to the skillet and bring to a simmer. Partially cover the skillet with a lid, reduce the heat to medium and cook until an instant-read thermometer in- serted into the thickest part of the breast registers 165 F, about 5 minutes, flipping the chicken halfway through. Remove from the heat. Sprinkle the chicken with parsley and serve hot with pasta, rice or another grain. PEGGY CORMARY / THE WASHINGTON POST Chicken breasts in creamy tomato sauce ;