We moved two weeks ago into our new home and put on a dinner for the Contractor, Project Manager, Builders and their wives. It was a two day preparation but it went so well. We think it was one of our better parties. Our menu consisted of:
- Rolled Pickled Asparagus/Cream Cheese/Sliced Ham
- Baked Asparagus/Parmesan in Puff Pastry Rolls
- Blueberry Soup (recipe posted)
- Patrick’s Salad (from the Best of Bridge Series)
- Broccoli stuffed Spanish Onions
- Dill Stuffed Tomatoes
- Garlic Mashed Potatoes
- Crown Roast of Pork
- Homemade Green Apple Sauce
- Homemade Dinner Rolls
- Silk Chocolate/Caramel Cheesecake
Some of our guests do not consume alcohol, so for a drink to serve with the “Horsie Durves”, I used Blueberry Juice with Club Soda and added fresh blueberries and lots of ice. It was lovely. It might be something to try next time.
Lacy Citrus Delights
These can easily become your very favourite cookie first time you make them. They are soooo good and easy to make. My grandchildren just love them.
You will need:
- 1 cup sugar
- 3 tbsp. flour
- 1/4 tsp. baking powder
- pinch of salt
- 1 egg
- 1 cup rolled oats (not the instant kind)
- 1/2 cup melted butter
- 1/2 tsp. pure vanilla
- grated lemon, orange and lime
Preparation:
Preheat oven to 350 degrees.
In a small bowl, mix the first four ingredients and set aside. In a medium bowl, beat egg and add rolled oats, melted butter and vanilla. Combine the dry ingredients into the wet and mix thoroughly. Add the citrus zest and stir in.
Line cookie sheets with tin foil, shiny side up. Drop 6 tsp. of batter, one tsp. per cookie, onto each sheet. They will spread out during cooking time and become very thin and lacy. Bake for 8-12 minutes, watching carefully. They are cooked only to a golden brown stage.
Now for the big secret: DO NOT EVEN THINK ABOUT REMOVING THESE COOKIES FOR AT LEAST FIVE MINUTES. If you do, they will NOT release. Cool on a rack. Peel the tin foil off the cookie. Your cookies will have a mirror-like finish on the bottom. Now, try one. Taste the freshness of the citrus and the light crunch of the cookie. Ummmmmm.
Now, am I right? Are these now your favourite cookie? Enjoy
Blueberry Soup
- When entertaining and you want to serve a new ‘thing’, try this. I promise you it will be a superb addition to the meal. I also promise you everyone will want the recipe (even if not a lover of cold soups).
You will need:
For 4
- 2 1/2 cups Blueberries
- 1/4 cup Blueberry Juice
- 1 cup heavy whipping cream
- 1/2 cup honey
- 1/4 cup Chardonnay Wine
- Juice of 1/2 lemon
- Blueberry Yogurt and Fresh Blueberries for garnish.
Now put everything in the blender until smooth and strain well to remove the seeds (this takes time). Top with Blueberry Yogurt and fresh blueberries. You will notice people slyly running their fingers around the edge of the bowl to get it all.
Now, if serving for 10
You will need:
- 5 1/4 cups Blueberries
- 1/2 plus 1/8 cup of Blueberry Juice
- 2 1/2 cups whipping cream
- 1 1/4 cups honey
- 1/2 plus 1/8 cup Chardonnay Wine (or White Cranberry Juice if you want non-alcoholic)
- Juice of 1 1/4 lemons
Process and garnish the same as for 4.
Saskatoon Bars
Our son-in-law, Victor, loves saskatoon berries and this was one way to “butter him up ” just a little. (Just kidding).
You will need:
- 1 cup flour
- 1/2 cup butter
- 1/4 cup sugar
- Pinch of salt
- Jar of Saskatoon jam
- 1 cup whipping cream
Preparation:
Preheat oven to 350 degrees. Cut butter into dry ingredients and press into an ungreased nine inch square pan. Bake twenty minutes. Let cool completely.
Spread jam over the pastry. Spoon sweetened whipped cream flavoured with almond over the top. Cut into generous squares. If you want to do it a bit differently, cut into diamond shapes.
Your kids can do this, provided they are taught how to work with a hot oven and remove hot pans. It is simple, tasty and “more please” is the request.
Tomato, Mozarella Cheese Plate
This is so easy but is wonderful to eat. Try it with a glass of white, crisp wine and you will see what I mean.
- Tomato slices
- Mozzarella cheese slices
- Chiffinade fresh basil
- Extra virgin olive oil
On small plates, arrange the tomato slices and cheese, alternating in a circle on the plate.
Carefully arrange fresh basil on top and sprinkle with extra virgin olive oil. As this is the start of the dinner, I would probably use maybe three slices of each per plate.
Note: Again, this is so simple but the presentation makes it look like more than it is. A feast for the eyes makes the stomach want it.
Try it and let me know.
Did You Miss Me?
Sorry people but this move was a big job. We only connected the computer (had to find it first) this morning and I want you to know that I have so much to tell you about our move, restaurants blogged and wines tasted (yes, a few) but I need a moment or two (maybe a martini in celebration).
Don’t go away, I will be back and I am so happy to be here once again. I really did miss you.
Honey Raisin Scones
This is a really nice recipe for scones and very simple to do.
You will need:
- 2 cups flour, sifted
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- pinch of salt
- 6 tbsp. cold butter, cut into pieces
- 1/4 cup honey
- 1/4 cup vanilla yogurt
- 1 whole egg, plus 1 egg yolk
- 1 cup yellow raisins
- 1/2 tsp. pure vanilla
- 1 egg white (for wash) lightly beaten
- cinnamon sugar
Preparation:
Preheat oven to 375 degrees.
Lightly grease a baking sheet or use parchment paper. In a large bowl, combine first 4 ingredients. Cut in butter until it resembles coarse crumbs. In a smaller bowl combine honey, yogurt, eggs and vanilla. Mix this well.
Stir in raisins. With a fork , stir the dry ingredients into the honey mixture until just moistened. Turn dough out on a lightly floured surface. Shape into an 8 inch wedge and about 1 inch thick.
Cut into 8 wedges. Brush with egg white sprinkle surface with cinnamon sugar. Bake for 20 minutes or until golden.
Now make a fresh pot of tea, set out your best cups/plates and invite a friend or neighbor over for a cuppa and yummy warm scones and conversation. Does life get any better?
Table Settings
If you have the will but not the money to make your table look elegant, try this:
- Tablecloth and napkins
- Candles (a must)
- Clean and polished area where you will be dining
Take a deep breath and visualize how you want the table to look, mentally take five minutes and see what you can do to improve on it. Snip a stems off an ivy plant you have in the livingroom. No? Try a flower from the garden and a stem of the ivy and with a small stip of ribbon, tie it around the napkin.
We use dishes and cutlery we already have and make it work. Anything else is either from the Dollar Store (as in individual salt and pepper shakers) or from our own cupboards. It is always a win-win dinner.
Red Snapper
We are always being told to eat more fish and this is a terrific way to add a new dimension to the fish recipes you now use (not frozen fish cakes/sticks)
This makes 4 servings
- 4 6-ounce red snapper fillets
- Pinch of salt
- 1 red bell pepper, seeded and julienned
- 1 yellow medium squash, julienned
- 1 small shallot, finely chopped
- 1 carrot, julienned
- 1 cup chardonnay wine
- 4 tsp. lemon juice, divided
Preparation: Preheat oven to 425 degrees. Lightly spray four twelve inch by eighteen inch sheets of tinfoil with non stick cooking spray such as Pam. Place the fillet in the center, top with the vegetables, evenly distributed and add the wine and lemon juice, also equally. Now make a package by folding the edges tightly so that liquid does not escape. Place on a cookie sheet to bake.
Bake the packages until the fish is opaque which should take about ten minutes. Carefully open to check for doneness and plate the fish and top with the vegetables. Spoon any juices in the packages over the fish.
All you need is a great salad, fresh dinner rolls, glass of wine and …….
Sleep Overs With Friends Should Be A Must..
Yesterday, we went to our friends cabin at the lake and shared good times, good food and, of course, good wine.
Our parents went to school together in Grade 1 and remained close friends for over 80 years. The two girls, Wendy and Judith (Judy to friends) and I have been friends since the cradle I think. Anyway, when packing up things in our basement we came across pictures of long ago trips to the lake, golfing weekends and one thing remains constant….
Good friends, good and lively conversation and, of course, good food and wine. I recommend it highly for friends to do this. If you are of a younger generation with kids, get a sitter (Grandmas love this). We all need a break from whatever is going on in our lives at this moment and just plain go for it.
We ended the visit with a lovely breakfast and more laughter and conversation. The best coffee ever and then we did have to say that we would see them when they come to visit us in our new home.
Brandied Balderson Aged Cheddar, Pecan and Pear Crostini
This is such a nice appetizer to serve. Has a tang from the Balderson Cheese, sweet from the pear and a little crunch from the toasted pecans. Try it and, like Mikey, you’ll like it.
Serves 4
- 4 oz. crumbled cheese
- 2 tbsp. butter
- 2 tbsp. brandy
- 1/4 cup chopped pecans
- 16 baguette slices
- 1 red skinned pear, thinly sliced
Preparation:
Turn broiler on.
Make sure cheese and butter are at room temperature. Mash with a fork until smooth. Stir in brandy and add to the cheese mixture. Place baguettes on a cookie sheet, toasting one side under the broiler. Remove from the oven and on the untoasted side, add a slice of pear and top with a tsp. of the cheese mixture.
Broil four to six inches from the broiler for about two minutes or until it gets bubbly. Remove from the oven and sprinkle each baguette with the chopped pecans. Serve! YUM.
Garlic Mashed Potatoes With Attitude
These are great potatoes and it was my son-in-law who taught me how to get “lumpless” potatoes, guaranteed.
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
- Whipping Cream
Preparation:
Boil your potatoes until they are thoroughly cooked. Drain water and with an old fashioned potato ricer, 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.
These potatoes are sooooooo good and will go with any dinner you are planning. Everyone in this house loves them. Enjoy!