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CANADIAN CULINARY FEDERATION
FÉDÉRATION CULINAIRE CANADIENNE
JUNIOR CHEFS



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The H.D.S.C.C. is comprised of chefs, cooks and apprentices with a common interest in promoting culinary professionalism and camaraderie and to enhance public awareness of our profession.
We also gather to share ideas, experiences and participate in special functions.

We are the Hamilton Branch of the Canadian Federation of Chefs and Cooks

Hello and Happy New year to everyone! 


  This past year was a very challenging year for a lot of people and we go into this new year, this new decade with hopes that things will be better for us all.  My wife and I celebrated New Year's with a few thousand of our best friends down at Niagara Falls this year listening to the likes of Glass Tiger and Styx;  We had a super time and talked to many people and even got your pictures taken for one of Niagara's papers.
 
  The Hamilton & District Society of Chefs and Cooks is still operational, though no meetings scheduled at this time.
Something to note however, is that the HDSCC has a new email address as promised last year, it is: ccfhamilton@cogeco.ca.
The mailing address will remain the same as: 25 Roselle Place Stoney Creek, ON  L8G 1R2. The phone/Fax number, 905 664 0589.
 
  I have to send out an apology for those who called me just before the holidays for applications.  I had asked these couple of people to email me their address, and I'd send out the applications. It turns out, during that time between them sending the email and when I wanted to respond, my laptop was wiped clean due to other issues. I was assured that my documents were going to be saved, and I thought that meant my emails in my inbox as well...this was not the case. As it turns out, I lost these people's addresses and there numbers were blocked from my call display, so I had no means of calling them back. So hoping they check the website again, and they will read this and know I didn't mean to snub them.
 
  Looking forward to our next meeting, I'm hoping to plan an event for the end of this month (January). I would like to change the way the "meetings" have been in the past.  I'm thinking of bowling actually, or an event we can go to as a group, and where we can have some comradery among colleagues and friends.  I would appreciate those who read this, to email me and let me know if this is something you are interested in being apart of.

  One thing I'd like to ask as well, and that is if it isn't decided to go to an event or activity, is there anyone who would like to host a meeting for one Monday night of the month? No expensive elaborate foods or buffets are required, and no typed up agendas, just a place to meet and have fun one. If so, email me at the above
address, or leave me a message at the number above as well. Thank you.
Click here for the CCFCC Blog

- CLICK HERE FOR OUR SPRING 2008 NEWS

 - Click here for membership application

Recipes

Shortbread
 
1lb. soft butter (unsalted)
1 cup icing sugar
2 ¾ cup all purpose flour
½ cup rice flour 

Cream butter till smooth; gradually add sugar. Beat until light and fluffy.
Beat in both flours.
If more flour in needed, add rice flour.
Dough should be light and velvety; very soft.
 
convection oven @ 275 for about 10-12 min.
Should be baked until just turning brown on the edges, but still white.

 
Butterscotch Shortbread Rosettes
 
250g butter
1 teaspoon vanilla essence
½ cup brown sugar, firmly packed
2 cups all purpose flour 

1. Beat butter, essence and sugar in a small bowl with an electric mixer until very light and fluffy, stir in sifted flour, mix to a soft dough.
2. Spoon mixture into piping bag fitted with fluted tube, pipe rosettes about 3cm apart onto greased oven trays.
3. Bake in moderate oven for about 12 minutes or until lightly browned; cool on trays.
 
makes about 35, or so.



Chef Tim Humble,  Chef Martin Sandow ccc,  Chef Helena Robertson


Additional Recipes

Poppy Seed Loaf
 
3 cups fresh squeezed orange juice
3 cups salad oil
6 cups sugar
18tsp. poppy seeds
12 eggs
9 cups flour
9 tsp. baking powder
7.5 tsp. salt
3 tsp. vanilla
 
In a large bowl add eggs, and scramble. Then add oil, orange juice and sugar; mix well. Sift in dry ingredients, leaving poppy seeds and vanilla to last.
Mix until all combined well, do not over mix; should be lumpy. Stir in Vanilla and poppy seeds.
 
Pour into 4 prepared loaf pans, and bake at 350F for approx 40 minutes. Check doneness after 30 minutes to gage whether needs more time or not depending on oven.
 
makes four loaves
 
 
Chewy Oatmeal Chocolate Balls
 
1 cup semi sweet chocolate chips
5 Tbsp. butter
14 large marshmallows
1 tsp. vanilla
2 cups oatmeal (quick or old fashioned, uncooked)
2/3 cup shredded coconut
 
In large saucepan melt chocolate chips, butter and large marshmellows over low heat, stirring until smooth.
Remove from heat; cool slightly. Stir in vanilla. Stir in oats and remaining ingredients.
 
Drop by rounded tablespoons on to waxed paper. Cover and refrigerate 2 to 3 hours. Let stand at room temperature about 15 min before serving.