Redpath is Presenting the Tall Ships 1812 Tour!

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Big news! Redpath is presenting the Tall Ships 1812 Tour this summer, and the Acts of Sweetness truck is hitting the road to join in the fun! We’ll be travelling with these majestic tall ships from all around the world, stopping by ports around Ontario to take in the sights and dish out some sweets.

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We’re looking for other special events near the cities we’ll be visiting – do you have an event* in mind? Fundraisers, fairs, festivals, community barbecues, marathons? We’d love to support them and provide you and your community with a little extra sweetness! If there’s an amazing bakery nearby or in any of the cities we’re travelling to, we’d love to visit them too. Let us know!

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Here are the cities & dates we’ll be touring. If there’s a nearby event happening around any of these times, send us an invite! Email liz@actsofsweetness.com for more information.

Brockville: June 14 – 16
Toronto: June 20 – 23
Hamilton: June 28 – 30
Sault St. Marie: July 19 – 21
Owen Sound: August 16 – 17
Collingwood: August 18
Midland: August 24
Penetanguishene: August 25
Amherstberg: August 30
Kingsville: August 31
Windsor: September 1

*Events must have a minimum attendance of 100 in order for us to attend.

Sugar Cream Pie

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Sugar Cream Pie

This pie is an authentic Québec treat that is enjoyed throughout the year. The warm custard filling is comforting, sweet and delicious. To off-set the richness of this treat it is best when served with fresh blueberries.

Sugar Cream Pie

What you need:

For the Crust:

  • 2 1/2 cups (300 g) all-purpose flour
  • 1 tbsp (12 g) Redpath Granulated Sugar
  • 1 tsp (5 g) salt
  • 1 cup (227 g) unsalted butter, very cold
  • 1/2 – 3/4 cup (125 – 175 mL) ice water

For the Filling:

    • 1/3 cup (30 g) flour
    • 1/2 cup (113 g) butter
    • 1 cup (220 g) Redpath Golden Yellow Sugar
    • 2 cups (500 mL) whipping cream

How to prepare:
For the Crust:
1. Whisk together the flour, sugar, and salt in a large bowl. Set aside.

1. Mix together dry ingredients to make pie crust

2. Dry ingredients for pie crust

2. Cut your butter into small cubes. If you’re kitchen is especially warm, or the butter starts to get soft, just arrange the cubes of butter on a plate and stick in the freezer for about 15 minutes. It’s very important that you keep your butter cold when making your pie dough in order to ensure a delicious and flaky crust.

3. Fill a measuring cup with water and ice cubes, then set aside. Again, it’s important to keep all of your ingredients cold, especially if you’re working in a hot kitchen.

4. Add the cold cubes of butter to the flour mixture, then use a pastry cutter to cut the butter into the flour. Continue to cut the butter into the flour until it’s pea-sized and the mixture is coarse.

3. Add cold butter to dry ingredients

4. Making an all-butter flaky pie crust

5. Cut butter into flour until pea-sized for a flaky pie crust

5. Begin drizzling in the cold water, a little bit at a time. Use a wooden spoon or spatula to stir the water into the dough. Once the dough starts to come together, use your hands to form it into disks. You may find this easier to do on a clean countertop.

6. Add ice cold water to pie dough ingredients

7. Stir together water and dry ingredients together to make pie dough

8. Once the pie dough starts to come together, use your hands

9. Shape the pie dough into 2 disks

6. Wrap each disk of pie dough tightly in plastic wrap, then transfer to the fridge for at least 1 hour before rolling out. You can also store the dough in the freezer for up to 2 months; just transfer the dough to the fridge and let it thaw for several hours before using.

7. Once the dough has chilled, preheat your oven to 350°F (175°C). Roll out the pie dough to fit your pie plate. You will still have a large piece of dough left that will be used to make the pie top later.

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8. Trim off any unnecessary pieces of dough and save for later.

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9. Using a fork, poke several holes in the bottom of the pie crust and place pie weights on top. Bake the pie base for 10-15 minutes.

For the Filling:

1. Heat flour, sugar, butter and cream in a medium sized pot on medium heat.

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2. Whisk regularly until the mixture has thickened.

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3. Pour mixture into the pre-baked pie crust.

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4. Using the leftover dough, roll out a circular shape to cover the pie filling and base. Using a cookie cutter of your choice, cut out a shape in the middle of your circle. We chose a fleur de lis.

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5. Place the pie top gently on top of the pre-baked pie crust and add the cut out of fleur de lis. Bake for 25-35 minutes. Let cool and enjoy.

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Pad Thai with Vegetarian Pad Thai Sauce

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12. Delicious & easy Pad Thai

Pad Thai is a delicious dish made with rice noodles, vegetables, and meat or tofu. The sauce’s unique flavour comes from tamarind, a fruit with an intense sweet, and sour taste.

Pad Thai

What you need:
For the Sauce:

  • 3 tbsp (45 mL) tamarind concentrate or dried tamarind*
  • 1 cup (250 mL) hot water
  • 1/4 cup (50 mL) soy sauce**
  • 1/4 cup (55 g) Redpath Dark Brown Sugar
  • 1/2 – 1 tsp (2 – 5 g) ground cayenne pepper

For the Pad Thai:

  • 4 oz dried rice noodles, 3 – 5mm wide (also called “Sen Lek”)
  • 1 tbsp (30 mL) oil
  • 1 clove garlic, minced
  • 1 cup (225 g) cubed extra-firm tofu OR sliced chicken breast
  • 2 cups (300 g) chopped assorted vegetables (we used broccoli, carrots, snow peas, & nappa cabbage)
  • 1 cup (90 g) bean sprouts
  • 1/4 cup (35 g) chopped roasted peanuts
  • 1 lime, cut into wedges

*Look for tamarind paste or concentrate at ethnic groceries or bulk stores. The concentrate comes in liquid form in jugs, while the dried tamarind comes in a block, very similar to dried dates.

**We made our pad Thai sauce vegetarian and vegan friendly, and didn’t use any fish sauce, but if that isn’t a concern for you, feel free to substitute 2 tbsp (30 mL) of the soy sauce with fish sauce instead.

How to prepare:
For the Sauce:
1. Stir tamarind into the hot water. If using dried tamarind, pour the hot water over the dried tamarind and let it sit for several minutes. After it’s soaked, mash up the dried tamarind to release all of its flavour, then strain the mixture through a mesh sieve. Discard the remaining tamarind flesh.

1. Add tamarind paste to hot water to make pad Thai sauce

2. Stir in the soy sauce, brown sugar, and cayenne pepper into the tamarind mixture. Set aside. Note: This yields a large amount of sauce, but can be stored for up to several months in the fridge in a sealed container.

2. Add brown sugar to sauce

3. Add cayenne pepper to pad Thai sauce

4. Whisking up vegetarian pad Thai sauce

For the Pad Thai:
1. Place the rice noodles in a large bowl. Bring water to a boil and then pour the hot water over the noodles. Let them soak in the hot water until soft and al dente, 15 – 20 minutes.

9. Rice noodles for homemade pad Thai

10. Soak rice noodles in hot water to make pad Thai

2. While your noodles are soaking, prep all of your ingredients. Chop all of the vegetables and set them aside.

5. Chopping vegetables for pad Thai

6. Slicing tofu for pad Thai

7. Cubed tofu to add to pad Thai

8. Veggies, tofu, & bean sprouts for pad Thai

3. Heat a large frying pan or wok over medium-high heat. Add the oil and the garlic and cooking, stirring frequently, until you can smell the aroma of the garlic. Add the cubes of tofu or chicken breast and continue cooking with the garlic until the tofu is crispy or the chicken is cooked through.

4. Once your noodles are cooked, drain them and place them back in the bowl.

5. To make your pad Thai, heat up the same large frying pan or wok over medium-high heat. Note: It’s best to make your pad Thai one serving at a time. Pour in your desired amount of sauce into the pan, then add a handful of noodles, chopped vegetables, and some of the cooked tofu or chicken.

6. Stir-fry everything quickly, using tongs or a wooden spoon to stir everything together, making sure everything is well coated in sauce, 3 – 5 minutes.

11. Stir-frying up pad Thai

7. Transfer the pad Thai to a bowl or plate and top with chopped peanuts. Serve with a handful of fresh bean sprouts and lime wedges. Before eating, squeeze the fresh lime juice over the dish, then stir in some of the bean sprouts. If you don’t use up all of the ingredients, you can store them in the fridge individually, in airtight containers, for several days.

13. Pad Thai made from scratch

Fast & Easy Japanese Pickled Vegetables

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14. Fresh Japanese Pickled Vegetables

These pickles only take a few hours to make, and taste fresh and crunchy. They’re the perfect sides to serve at a barbecue or picnic on a hot summer’s day.

Japanese Pickled Vegetables

What you need:

  • 1 English cucumber, sliced into rounds
  • 2 – 3 large carrots, peeled & julienned
  • 1 cup (75 g) loosely packed napa cabbage, thinly sliced
  • 1 tbsp (12 g) kosher salt
  • 1 1/2 cups (350 mL) unseasoned rice vinegar
  • 6 tbsp (60 g) Redpath Instant Dissolving Sugar
  • 1/4 – 1/2 tsp (1 – 2 g) wasabi paste (optional)
  • 2 tsp (10 g) sesame seeds, toasted

How to prepare:
1. Wash and prepare all of your vegetables, then place each vegetable in its own shallow dish or bowl. Slice the cucumber into thin rounds, julienne the carrots (cut them into thin sticks), and thinly slice the napa cabbage.

1. Slicing cucumbers to be pickled

2. Sliced cucumbers

3. Carrots for pickling

4. Julienning carrots to be pickled

5. Julienned carrots

6. Sliced napa cabbage, to be pickled

2. Distribute the kosher salt among all three vegetables, making sure to mix it into the vegetables. Set them aside and allow them to sit for 2 – 3 hours, then drain any water that collects.

7. Sprinkle kosher salt over vegetables before pickling

8. Mix vegetables with salt and set aside

3. In a large measuring cup, whisk together the rice vinegar and sugar until it dissolves completely.

9. Make the pickling liquid with rice vinegar & Redpath Instant Dissolving Sugar

10. Stir the vinegar and sugar together until it dissolves

11. Japanese vegetable pickling liquid

4. Pour the vinegar mixture over all of the vegetables, making sure to distribute it as evenly as you can. Don’t worry if the vegetables are not completely covered.

12. Pour vinegar mixture over vegetables

5. Mix the wasabi paste in with the napa cabbage to give them an extra bite, if you so desire. Use the smaller amount if you aren’t a fan of spice.

13. Stir wasabi paste into the napa cabbage for extra zing

6. Let the vegetables pickle in the vinegar mixture for 2 hours, mixing them every half hour or so to ensure the the vegetables are evenly pickled.

7. Serve the pickled vegetables with a sprinkling of sesame seeds and serve immediately. Store any leftovers in the fridge, in the vinegar mixture, for up to 3 days. Just note that the longer they sit, the less crunchy they’ll be.

15. Japanese Pickled Vegetables

Beer Candied Bacon

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8. Super crispy beer candied bacon

This candied bacon is the ultimate Canadian snack, perfect to serve while watching a hockey game with friends and family! The sweet molasses flavour of the brown sugar compliments the slight bitterness of the beer nicely, making these super crispy treats a flavourful sensation.

Beer Candied Bacon

What you need:

  • 1 lb (454 g) thick-cut bacon
  • 1/2 cup (110 g) Redpath Dark Brown Sugar
  • 1/4 cup (50 mL) beer (preferably a darker beer, like a stout)

How to prepare:
1. Preheat oven to 400°F (205°C).

2. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.

3. Make a syrup with beer & brown sugar

4. Whisk together beer & brown sugar

3. Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping them if necessary (they will shrink as they cook). Place in the oven and cook for 10 minutes.

1. Lay strips of bacon on a wire rack

2. Bacon, ready to go in the oven

4. Remove the bacon from the oven and brush one side of the bacon strips with the beer syrup, then flip them over to coat the other side with more syrup. Return to the oven for another 10 minutes. Remove from the oven and repeat the process again. Continue to bake and glaze the bacon in this way until the bacon is crispy and very dark in colour, about 40 – 60 minutes.

5. Brush bacon with syrup

6. Candying bacon

7. Beer candied bacon fresh from the oven

5. Once the bacon is cooked and crispy, let the strips cool until they’re easy to handle, then transfer them to a parchment lined plate and let them cool completely, about 1 hour. Once cooled, serve immediately, or store covered at room temperature for up to 3 days.

10. The ultimate Canadian snack: beer candied bacon

An amazing timelapse of Sugar Beach and our plant

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Timelapse photographer Ben Lean just sent us this stunning video, shot on Sugar Beach. Thanks for sharing, Ben.

© 2012 Redpath Sugar