One on One: Jordan Allard

This week's One on One is with country music singer-songwriter sensation Jordan Allard. Growing up in rural Manitoba, his music shows growing up in small towns, life on the farm, and how country folk like to have a good time. His voice is very recognizable and his music is very contagious. Check him out and listen to his genuine, great sounding music.

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Chef D: Have you always been interested in country music? Do you have family in the music business as well, or who were influences..

Jordan: I have been interested in country music for a very long time. Its something that I've enjoyed listening to but also lived a lot of the songs. I grew up on an acreage in a small town in Manitoba, Canada so a lot of country music kind of hits home for me. I do not have any other family members in the business but we all like to sing, and we all love music deeply. My mother has actually been a big musical influence for me because she has always sang to me as far back as i can remember and she raised me on awesome music.

Chef D: Are you working on any upcoming projects that you can share with us. To date.. What has been your most memorable moment in your career so far.

Jordan: I am currently working on getting my 7 song EP 'Born in the Country' out to listeners ASAP. Im hoping to have it out before summer. Most memorable moment in my career is actually just the whole experience. I did not expect for everything to blow up like it has, to date i have about 20,000 fans worldwide so thats been a shocker. Just being able to do what i love is a memorable experience. I am truly blessed.
Chef D: What are your fondest Music Memories from home? Were you inspired by any records or tapes played.. Do you have a favorite band or singer? And who do you hope to get the chance to work with?

Jordan: A great memory i remember i was about 8 years old and me and my friends started a band with basically pots and pans and broom handles for guitars, clothes hampers for drum kits and we would crank the ghetto blaster (with some god awful pop songs) and 'practice'. I can say thats the first band i have ever been in and might have influence the musician in me in one way or another haha. I could sit here for days and talk to you about favourite bands or singers, I'm a musician i have 40 favourite songs!!! I am influenced by many people over a wide spectrum of music. Michael Jackson is a great entertainer, Dwight Yoakam is amazing too. I grew up listening to John Fogerty with CCR and rocked out in high school to AC/DC. New age country; Dierks Bentley has a great sound I love his stuff and actually i'd love to work with him one day.
Chef D: Besides singing, do you have any other interests? And how do you balance your music career with your everyday personal life?
Jordan: Music takes up a large portion of my life now but some other interests include Hockey, Rugby, Hunting, Bowling. I do have to balance my music with everyday life. I am not at the point in my career where that is all i can focus on. I have a job that i work to help pay the bills, I hang out with friends when I'm not playing shows or on the road. Me and my buddy love playing ps3. Im a pretty normal guy jut living life and trying to make it the ever growing world of country music.

Chef D: And finally when at home with your family is there a dish that the whole family loves, and can you share that recipe with your fans..

Jordan: Me and my family love Carrot Spice Cake!!. Its probably the best desert ever. Here is the recipe. THANKS for having me i appreciate it so much!! Take care, All the best.

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Carrot Spice Cake

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 24 to 36 servings

Ingredients:

1-3/4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon fresh-grated nutmeg

1 teaspoon salt

1-3/4 cups brown sugar, firmly packed

1 cup vegetable oil

3 large eggs

1 teaspoon pure vanilla extract

1 cup (about 3 large) finely grated carrots, not packed (see Note)

1 cup raisins, soaked in water for 15 minutes, and drained

1/2 cup (8 ounces) canned crushed pineapple in juice, drained

1/2 cup chopped walnuts (optional)

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Cream Cheese Frosting:

8 ounces cream cheese, at room temperature

1 Tablespoon heavy cream or milk

1 teaspoon pure vanilla extract

1 cup confectioners' powdered sugar

1/2 cup chopped walnuts (optional)

Preparation:

Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil or grease with butter liberally.

In a large mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

In a medium bowl, beat brown sugar, vegetable oil, eggs, and vanilla until well-combined.

Add egg mixture to flour mixture and mix only until combined. Stir in carrots, raisins, crushedpineapple, and walnuts by hand. Mix until evenly distributed.

Pour into prepared pan and bake about 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Cool to room temperature.

Cream Cheese Frosting:
Beat cream cheese, heavy cream, and vanilla extract until light and fluffy. Beat in confectioners' powdered sugar, half at a time, until smooth. Spread on cooled cake. Sprinkle with 1/2 cupwalnuts and press gently into frosting.

Note: It is important that the carrots be finely grated. Most graters and/or food processors won't do the trick. This is the perfect job for a microplane grater/zester. If you want to add an extra kick, soak the raisins in rum. You may also use this batter to make miniature 3 x 6-inch loaves, miniature bundt cakes, or large muffins. The baking time should be about 25 to 30 minutes