If you like grapefruit and are not on cholesterol medicine this is a new way to have a small bowl of fruit with breakfast.
You will need:
- 2 red grapefruit
- brown sugar
- pistachios
With a sharp serrated fruit knife, cut away the peel and white pith. Slice into thin rounds and divide into 4 of your prettiest fruit bowls.
Combine 1/4 cup of the juice and 2 tablespoons of a light brown sugar. Divide over the grapefruit and now add 1 1/2 tbls. of the toasted pistachios that have been coarsely chopped. Once again, evenly distributed.
Serve with this freshly baked croissants, scrambled eggs and bacon. This sounds so lovely, we may be on the deck tomorrow with our breakfast and a pot of freshly ground coffee. You too?
Britain’s Wedding of William and Kate
I was one of probably millions who braved the wee hours of the morning to watch this from beginning to ALMOST the end. Being a hat lover and owner of several myself, I was blown away with the hats. I absolutely loved looking with mouth open at some of them. Splendid indeed!
The two Princes were as handsome as ever and I loved it when Harry looked back at the bride coming down the aisle and whispering to his brother “wait until you see her”. When she stood beside William, he leaned over and told her how beautiful she looked. Hmmmm! You can’t script this stuff.
If being a “commoner” means showing the world what understated elegance looks like take a gander at the stunning ensemble her mother wore. Absolutely perfect. The Queen looks terrific in that shade of yellow and it fitted the occasion so well.
I’ve left the best to last….KATE and THE DRESS. wow, wow, wow. this lady knows what suits/fits/looks the very best she could for her Prince and the rest of the world.
Was it worth the sleeplessness? Absolutely! Would I do it again? Just wait until Harry gets married. You bet I will!
Coffee My Way Martini
I love coffee and I really like martinis and use them as a signature drink BUT what if you switched it around and served it with dessert?
Try this:
- 3 parts Vanilla Vodka
- 2 parts Bolivar liqueur (Canadian coffee liqueur)
- 1 part chilled espresso
- 1 part Frangelico liqueur
Pour all the ingredients in a shaker filled with cracked ice and shake VERY well. Strain into chilled martini glasses and garnish with a chocolate covered coffee bean.
Bring on the cheese and crackers……enjoy!
Twice Baked Squash
This is so tasty, so give it a try. Not hard or difficult.'(just like the potatoes)
Serves 4
- 2 butternut squash (about 5 1/2 lbs in total)
- Pinch of salt and pepper
- 9 tbsp. sour cream
- 1 tsp. paprika
- 3-4 tbsp. panko crumbs, lightly toasted
- Butter
Preparation:
Preheat oven to 450 degrees.
Cut the squash in half lengthwise. Remove all seeds and fibers. Sprinkle surface with salt and pepper. Fill a roasting pan with 1/4 inch of water. Place squash in the pan, cover with foil and bake for about forty minutes. Remove from oven and let cool enough for you to handle. Now reduce oven to 425 degrees.
With a large spoon, carefully scoop out the flesh of the squash and put in a bowl making sure to leave one-quarter of an inch so they retain their shape. Add all the ingredients except the crumbs and mix well until smooth. Fill the empty shells with the mixture, sprinkle with toasted panko crumbs and a few tsps. of butter dotting the top. Return to oven and bake for another 25 minutes.
You won’t believe how tasty this is! In a word-yummy.
Diana Foster Bananas
This is such a classic dessert, you can’t make a mistake.
- 2 tbsp. unsalted butter
- 4 tbsp. brown sugar
- 2 ripe bananas
- 1/4 tsp. cinnamon
- 3-4 oz. rum (try cinnamon vodka for a variation)
- Ice cream
Preparation: In a fry pan, melt the butter and brown sugar and stir until the sugar has dissolved. Add the cinnamon. Cut the bananas in half lengthways and in half again across the middle.
Place two halves of the banana in each dessert bowl. Go back to the sauce and carefully add the rum stirring well to combine and cook off the alcohol. This will flame up so be very careful when doing this step
. Drizzle the sauce over the bananas. Add a scoop of premium vanilla ice cream. (Banana ice cream if you can find it). Seconds, anyone?
yummy and goes really well with the rest of the dinner flavours.
Puffed Cauliflower with Cheese
Serves 4-6
- 1 medium cauliflower
- 1/4 cup butter
- 2 tbsp. butter for brushing dish
- 1 cup light cream
- Salt and pepper to taste
- 1/4 cup fine bread crumbs
- panko crumbs for topping
- 3 eggs, separated
- 1 1/2 cups grated cheddar cheese
Preparation: Preheat oven to 400 degrees.
Cut cauliflower into florets, cook until tender and drain. Heat butter in saucepan, add flour, stir over heat for 2 minutes, remove from heat. Add cream gradually, stirring with a whisk until smooth. Add salt and pepper and 2/3 of the crumbs. Stir in beaten egg yolks, grated cheese and lastly, the cauliflower, being careful not to break up.
Beat egg whites until stiff and carefully fold into the mixture. Pour into greased baking dish and sprinkle remaining crumbs over the top, baking for about 30 minutes until risen and golden in colour.
I have used this recipe over the years and never get tired of it. It works well with almost any meal but exceptionally good with Rack of Lamb.
Rack of Lamb
Lamb is something you either love or hate. So for the lovers of lamb this one is for you.
- 3 tsp. butter
- 1 1/2 cups chopped white onions
- 1 cup finely chopped carrots
- 2 cups beef broth
- 1 1/2 cups dry red wine
- 1 cup chicken broth
- 1 1/2 tsp. tomato paste
- tsp. finely chopped fresh rosemary
- 1 1/2 tbsp flour
Preparation: Preheat oven to 400 degrees.
Melt 2 tbsp. butter in heavy saucepan over medium heat. Add onions and carrots and sauté for about twelve minutes or dark brown (not burnt). Add broth and next 4 ingredients and boil for ten minutes.
Mix remaining tbsp of butter with 1 tbsp flour to make a paste. Whisk into the sauce and simmer until the sauce thickens which should take about ten minutes. Strain the sauce and put back into saucepan, keeping warm until ready to serve.
- 1 cup honey
- 3 tbsp. soy sauce
- 2 tbsp mustard
- 2-1 1/4 lb. trimmed racks of lamb
Whisk honey, soy sauce and mustard in a small bowl, adding two tbsp. glaze to this. Place lamb on a baking sheet and brush each lamb rack with remaining glaze. Roast only until a meat thermometer inserted into the center of the lamb registers one hundred and thirty degrees. Continue brushing with glaze throughout the cooking process.
Cut the lamb between the bones and serve with sauce drizzled over.
For anyone who likes lamb, this is a lovely way to prepare it. It is so tasty and cooked perfectly. Bon Appetite and enjoy!
Chowder with Champ Fleury cheese
This cheese is to die for and when you put it in this soup…OMG!
Serves 4
- 1/2 cup Pancetta, cooked and crumbled (fattier, the better)
- 4 medium potatoes (Yukon gold is best), chopped
- 1/4 small onion, finely chopped
- 2 cups water
- 3 cups cream style corn
- Salt and pepper to taste
- 2-2 1/2 cups whipping cream
- 1/2 wedge Champ Fleury cheese (this is THE best ever)
- 1/2 cup Chardonnay wine
Preparation: Saute pancetta until crisp and then crumble. In a saucepan, add chopped potatoes and onions, and the crumbled pancetta. making sure not to burn the pancetta. Add everything except the cream. Cook until the potatoes are done, slowly add the cream, stirring constantly. Cut the soft rind off the cheese and add this along with the wine, to the soup, stirring until completely melted. Do not boil.
My mouth drools just putting this on. I kid you not. Being a lover of “thick” soups, this is one of the best you can make. When you have completed the task, sit down with a glass of wine and exclaim loudly “damn I did this”…..ME!
Why Eat Out?
This is funny, in a way. My husband is an awsome cook and quite inventive BUT in my defense I have so say I quite like the tail end of tax season. We are so busy it becomes, what do you want for supper? What else but to say “Let’s go out”. This year, though, it is also because we are moving and when you are away from home, what else is there? In a word…….bite me!
Okay that was two words. It is also (if I really stretch) good for the local restaurants to be supported, good for your legs to get out and about. See? I was thinking of everyone wasn’t I?
Have a fun day.
Where’s Spring Martini
After the crazy attempts to a normal Spring, weather-wise, I think it is time to make a martini that just might spur things on.
You will need
- 3 parts Raspberry Vodka
- 1 part Chambourd
- 1 part cranberry juice.
Pour ingredients into a shaker filled with cracked ice. Shake well. Strain into chilled martini glasses and garnish with ripe raspberries (3 should about do it). I meant 3 raspberries not…you get the picture!
Enjoy! Eventually Spring will arrive.
Ham and Asparagus Roll Ups
This is the easiest appetizer you could ever find but taste…oh my goodness…it is fabulous.
The amounts used depends on the number of guests you will have.
- Thin slices of lean cooked ham
- Cream cheese, softened
- Pickled asparagus spears
- fresh white bread, crusts removed
- Toothpicks
Preparation:
Take a bread slice and generously spread softened cream cheese over the surface.
Add a lean slice of cooked ham and one or two asparagus spears in a single line at the edge of the bread slice. Roll this tightly and secure with toothpicks. Cut on the diagonal in 2 inch strips.
Your guests will really enjoy this Hors d’oeuvre and it is not too filling. Allow 4-6 pieces per guest if this is the only one you are serving. Cut it back to 3 per person is there is a second delectable bite to go with it.
I love to use this one. Really flavorful and tasty.
Garlic Mashed Potatoes With Attitude
- Enough potatoes for your guests
- 1 egg
- 1/4 cup butter
- 1/4 cup sour cream
- 2 inch cube of cream cheese
- 1 baked garlic head, flesh only
- Cream
Preparation: Boil your potatoes until they are thoroughly cooked. Drain water and with an old fashioned hand masher, loosely mash the potatoes. Now put the mashed potatoes in your mixer, add all the ingredients and beat until smooth and no lumps appear. Use enough cream to make it light and fluffy.
To bake a head of garlic. Cut off the top of the head and discard, put in tin foil, pour a good quality olive oil just over the top. Seal and bake about 40 minutes at 375 degrees. Make sure it has caramelized before removing from the tin foil. When it has cooled for a few minutes, squeeze out the flesh into the potato mixture.
Always a favourite with friends and family alike.