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Raspberry Cream Cupcakes with Cream Cheese FrostingBy Frankie FrancolloYield: 24 cupcakes Serving size: 1 cupcake with frostingCupcakes 2 1/2 cups all-purpose flour 2 teaspoons baking powder 2 cups granulated sugar 4 eggs 1 cup milk 3/4 cup canola oil 1 teaspoon vanilla extract 2 cups raspberries, fresh or frozen Cream Cheese Frosting 2 packages of cream cheese (8 ounces) at room temperature 1 1/2 cups powdered sugar, sifted 1 teaspoon vanilla extract Preheat oven to 350°F. Line muffin tin with 24 cupcake liners.In small bowl, combine flour and baking powder. In medium bowl, combine sugar and eggs. Using electric mixer, combine until mixture thickens, about 1 minute. Add milk, canola oil and vanilla. Continue to mix. Slowly add flour mixture until fully combined, scraping sides of bowl with spatula to get out all lumps. Remove bowl from mixer. Add 1 cup raspberries. Gently mix in raspberries by hand. Spoon mixture into muffin cups until about two-thirds full.Bake for 20 minutes or until cupcakes spring back to touch. Remove from oven and cool cupcakes completely. To prepare frosting: In medium bowl, mix cream cheese on medium speed until lump free. Slowly add powdered sugar and vanilla extract until fully combined. Spoon cream cheese frosting into pastry bag with medium round tip and pipe on top of cooled cupcakes. Top each cupcake with a rasp­berry. Serve right away or refrigerate until serving. Yield: 4 servingsServing size: Just over 1 cup saladKale Salad 4 cups chopped kale 2 tablespoons chopped, toasted hazelnuts 2 tablespoons dried cranberries 2 tablespoons blue cheese crumbles 1/4 cup flat leaf parsley, whole leaf Hazelnut-Balsamic Vinaigrette 1/3 cup balsamic vinegar 1 tablespoon water 2 teaspoons Dijon mustard 1/2 teaspoon salt 1 shallot, minced 1 clove garlic, minced 1 tablespoon fresh chopped thyme 1/2 teaspoon black pepper 1/4 cup crushed, toasted hazelnuts 1/2 cup canola oil In large bowl, combine kale, hazelnuts, cranberries, blue cheese and parsley. Set aside.To prepare vinaigrette: In medium bowl, combine all ingredients except canola oil using immersion blender. Then slowly blend in canola oil until emulsion forms. Add Hazelnut-Balsamic Vinaigrette to Kale Salad, toss and serve.Cheddar-Parmesan Poutine with GravyYield: 4 servingsServing size: 1 1/2 cups poutine 4 Russet potatoes, peeled and sliced into uniform sticks 5 cups canola oil 2 cups poutine gravy (see recipe) 1 cup sharp cheddar cheese, grated 1 cup Parmesan or Grana Padano cheese, grated 3 tablespoons chopped fresh dill 3 tablespoons chopped fresh flat leaf parsley 3 tablespoons chopped fresh sage 1/4 teaspoon salt 1/4 teaspoon pepperSoak cut potatoes in cold water over­night. Before deep-frying, remove potatoes from water and pat dry. Using deep-fryer, heat canola oil to 375°F. Deep-fry for 8 to 10 minutes or until lightly golden. Remove fries from deep-fryer and drain on paper towels. If necessary, in saucepan, reheat 2 cups poutine gravy and set aside. Return fries to deep-fryer and fry for additional 3 to 5 minutes or until golden brown. Remove from deep-fryer to stainless steel bowl. Add gravy, cheese and herbs. Stir gently to com­bine. Season with salt and pepper. Serve.Poutine Gravy Yield: 5 cupsServing size: 1/2 cup 3/4 cup diced yellow onion 2 tablespoons diced carrot 2 tablespoons diced celery 2/3 cup canola oil 1 tablespoon chopped sage 1/2 teaspoon tomato paste 1/3 cup all-purpose flour 4 cups beef stock 1 tablespoon Worcestershire sauce 1 teaspoon chopped garlic 1 tablespoon chopped rosemary 1 teaspoon salt 1/2 teaspoon pepper In large saucepan, sweat onion, carrot and celery in canola oil over medium heat until slightly caramelized. Stir frequently. Add sage and tomato paste and sauté for 1 to 2 minutes.Sprinkle vegetable mixture with flour and combine to form roux. Heat for about 30 seconds. Add stock, Worcestershire sauce and garlic. Simmer for 35 minutes. Season with rosemary, salt and pepper. Simmer for additional 10 minutes. Using immersion blender, purée gravy. Leftover gravy can be frozen for future use.