Happy New Year

Take a moment before going out on New Year’s Eve to party the night away.  Sit down and write all your blessings on a sheet of paper….can’t think of any? I’ll bet you can write out more than you ever thought possible.

Our year of 2011 was blessed more than we ever could have thought possible. We moved to another part of the Province;  built and furnished our new home which was so exciting. Had family come and visit, we showed them all over our “faux France” as we so fondly call it. We were fortunate to take two vacations this year; we have five wonderful kids, two spouses, 4 grandchildren all of whom we adore; a smattering of friends; family and aquaintances that have made a difference in our lives. I have an Aunt who is 93 and counting, and Uncle in his 80’s, both who are like second parents to me and cousins I love and who make up my family. A husband who loves me unconditionally; food on the table, roof over out heads…..Blessed? Absolutely! Take it for granted? Never. A strong faith and wonderful Dr’s to look after us. We have been truly blessed and look forward to 2012.

May you all think before acting, love others even though they are different  from you, have fun and always be safe. See you in the New Year.

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Squash With Nutmeg And Lime

Time for a new veggie dish. I know,  but you have to get back to eating GOOD meals and no more over-snacking. Season is almost over.

 

  • 1 – 3 – 3  1/2 lb. butternut squash
  • 3 tbsp. good olive oil
  • 2 tbsp. butter
  • 3 tsp. lime juice and 1 lime cut into wedges
  • 1/4 tsp. freshly grated nutmeg

Preheat oven to 400 degrees. Cut the squash in half and place one half each on parchment lined cookie sheets.  Rub each half with olive oil .

Roast in the oven for 25 minutes.  Remove from the oven and turn over and bake another 25 minutes.  Make sure it is soft (tender). Carefully remove from the skin and mash with butter until smooth.

Spoon mixture back into the skin and add a few dollops of butter, a mere sprinkling of salt and pepper and now grate from fresh nutmeg over the tops.

 

Yummy!

 

 

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Boxing Day Breakfast For The Weary

You worked hard getting dinner ready yesterday and the cleaning up afterwards. You should be rewarded and I can’t think of a better way except for this two fisted start to the day.

 

Nectarine Melt

Serves 2

  • 1 cup whole milk
  • 2 cups lemon sorbet
  • 2 ripe yellow mangoes, pitted and diced
  • 2 ripe nectarines, pitted and diced

Pour the milk in the blender and add one half of the sorbet.

Blend together and when smooth, add the remaining sorbet. Again, blending until smooth. Now add the fruit and process until smooth.  Serve immediately with a dollop of fresh whipped cream on top.

 

Chocolate Crepes – Makes 8-10 crepes

 

  • 1/2 cup flour
  • 1 tbsp. baking cocoa
  • 2 large eggs
  • 1 cup whole milk
  • 3/4 cup half and half cream
  • 2 large oranges, peeled and segmented
  • 6 oz. best quality dark chocolate, chopped
  • 3/4 cup whipping cream
  • 1/2 cup sour cream
  • 3 oz. best quality white chocolate. grated
  • 1 1/2 cups blueberries

After sifting the flour and cocoa together, make a well in the center and gently whisk in the sugars and milk until smooth and no lumps. Cover this for 30 minutes and set aside.

Peel the oranges into segments with no pith, saving the juice. Keep the segments and juice in a small bowl, cover and refrigerate.

Heat an 8″ crepe pan or non sticking fry pan over medium heat and brush with melted butter.  Pour a couple of tablespoons of batter in and swirl the pan around to cover with the pan.  Cook for only a minute and turn over to cook the other side.

Remove, and cover with a tea towel For the remaining layers, use parchment paper between each one so they don’t clump together and keep the towel covering them all.

To make the sauce, drain the orange segment and combine the juice and chocolate and cream in a saucepan.  Over low heat, stir until the chocolate has melted.

To plate….put a spoonful of sour cream on one quarter of the crepe. Sprinkle white chocolate over and fold into a wedge.  Spoon sauce over it and spread the blueberries and orange segments over the top.

Sit back, eat slowly and remembering the last couple of days, shout for all to hear “Damn I Did It!  Congratulations.

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Merry Christmas

To everyone who follow this site, may the joys of Christmas come from the heart remembering the real reason for this day. The gifts actually are such a small part of Christmas. From our home to yours, all the best for today and the upcoming year.

 

Blessings to all!

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Companion Puffs

These are great and even better when served with something….like a crab and two cheese omelette for example.

 

  • 1/3 cup shortening
  • 1/2 cup sugar
  • 1 large egg
  • 1 1/2 cups flour
  • 1 1/2 tsp. baking powder
  • pinch of freshly grated nutmeg
  • pinch of salt
  • 1/2 cup milk
  • 1/2 cup butter, melted
  • 1/2 cup sugar and 1/2 tsp. ground cinnamon blended

Preheat oven to 350 degrees.  In a large bowl cream together the shortening, sugar and egg until fluffy.

In another bowl, combine the dry ingredients and blend together.  Add to the creamed mixture alternating with the milk. Fill a greased muffin tin two-thirds full and bake for 20-23 minutes until golden brown.  Place under the broiler for 1-2 minutes to brown the top.

Remove puffs immediately and while still hot, roll in the melted butter and then in the sugar and cinnamon mix.

This makes 12-15 medium puffs or 7-9  large ones.

 

 

 

 

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Raspberry-Sour Cream Muffins

Here is another muffin recipe to add to the cache you are collecting.

 

  • 1  1/2 cups brown sugar
  • 2/3 cup Crisco Oil
  • 1 large egg
  • 1 tsp. almond flavouring
  • 1 generous cup sour cream
  • 1 tsp. baking soda
  • pinch of salt
  • 2  1/4 cups flour
  • 1  1/2 cups raspberries
  • 1/2 cup chopped pecans ( or pistachios for a pretty contrast in colours)

Preheat oven to 325 degrees. Beat the brown sugar, oil, egg,  almond flavoring and sour cream well to combine.

Sift the dry ingredients and slowly add to the creamed mixture, but do not over mix.  Fold in the raspberries and pecans.

Bake in texas size muffin pans that have been sprayed with Pam for 20-25 minutes.

While hot, ice the tops with cream cheese icing and let it melt and run down the sides. This way you get the taste of sweet but not thick like a cake.

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Afternoon Cookies

By  the time 2:30-3:00 p.m. shows up, it feels like a snack would be in order. Right? Then this is a great little snack and healthy too! (sort of).

 

  • 1 cup butter
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • pinch of salt
  • 1 cup white chocolate chips (good quality)
  • 1 cup milk chocolate chips (again,good quality)
  • 1  1/2 cup golden raisins
  • 2 cups chopped pecans

 

Preheat oven to 375 degrees.  Blend the butter, and both sugars together until light and fluffy.  Add the eggs and the vanilla, beating well to combine.  Sift the 4 dry ingredients together and add slowly to the butter mixture. With the mixer on s-l-o-w, add the remaining ingredients.

On parchment lined cookie sheets,  shape the dough into golf sized balls and bake for about 10 minutes or until golden.

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Divine Croissants

This is a savory breakfast and a nice change fromthe usual sweet fare.

 

  • 4 large croissants, cut 3/4 through, lengthwise
  • 4 tbsp. butter
  • 8 large eggs
  • 1/2 – 3/4 cups cream
  • 1 tbsp. minced fresh dill
  • 1/2 cup finely chopped button mushrooms
  • 1/3 cup finely chopped salmon
  • 3/4 cup shredded Gruyere cheese

Preheat oven to 225 degrees and warm the croissants for about 5 minutes.  Melt the butter in a skillet.  In a bowl  beat the eggs and cream together.  Add the dill, mushrooms and salmon.

Pour into the skillet and scramble until almost dry.  Fill the croissants with the egg mixture and sprinkle the cheese over the top.  Broil the croissants open-faced until the cheese is bubbly.

Serve immediately with a slice or two of fresh fruit and  a fresh,  hot cup of coffee and the world looks all anew.

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Fresh Ginger, Shrimp and Mushroom Soup

After all the heavy foods consumed over the holidays, this might be a welcome choice.  It is light,  tasty and very satisfying.

 

  • 2 cups sliced white button mushrooms
  • 1 inch piece of fresh ginger, peeled and thinly sliced
  • 2 tbsp. white vinegar
  • 2 tsp. soy sauce
  • 2 tsp. white granulated sugar
  • 1/2 tsp. hot chili sauce
  • 3/4 lb. uncooked shrimp, peeled and deveined
  • 1 tsp. dark sesame oil
  • 1 small tin of sliced water chestnuts, drained

Add a little oil to the frypan and cook the mushrooms until they start to turn a light brown. Add the chicken broth, ginger, vinegar, sugar and chili sauce. Bring to a boil and continue boiling for about 3-4 minutes.

Add the shrimp and water chestnuts and cook for about 2 more minutes until the shrimp turn pink.  Remove from heat and add the sesame oil.

If you are making ahead and freezing, omit the step of adding the shrimp. Defrost first and reheat the soup before adding the shrimp at that time.

Yummy!

 

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Easy Morning Wake-Up

Okay…here is the scenario. You are the first one up and all is quiet. You slip into the kitchen and turn the coffee pot on (You did set it up the night before, didn’t you?). Now, you can hear stirrings throughout the house.

Get ready to put out a totally scrumptuous breakfast..

 

  • 10 eggs beaten
  • 1/3 cup flour
  • 3/4 tsp. baking powder
  • 1 lb. bacon, fried crisp and crumbled
  • 1 lb. Monterey Jack Cheese (one of my favourites)
  • 1 cup cottage cheese
  • 1/2 cup cream cheese, cut into small squares
  • 1 cup fresh mushrooms, sliced and fried

Preheat oven to 375 degrees.
Beat the eggs, flour and baking powder really well.  Oh, ask one of the bodies that just entered the kitchen to pour the orange juice and set the table for you, please.

Add the crumbled bacon, cheeses and mushroom to the mixture and beat well to combine.

Pour into a 13 x 9 inch baking dish that has been sprayed with Pam.  Bake for about 35-40 minutes.

Get everyone around the table, plate the baked eggs and add fresh hot, buttered toast, fresh coffee and it is all done.  How happy are we now??

Did I hear you say “Damn, I actually did  this?”  Aww go ahead, it’s is okay.

 

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Beef Wellington

One of my VERY favorite entrees is BEEF WELLINGTON.

You need:

  • 1 2 1/4 lb. beef tenderloin
  • 2 cups flour
  • 1/4 tsp. salt
  • 2/3 cup shortening
  • 1/3 to 1/2 cup ice water
  • 1 4 oz. can of liver pate
  • 1 egg, beaten
  • 1 1/2 cups water
  • 2 tsp. instant beef bouillon granules
  • 1/2 cup cold water
  • 1/4 cup water
  • 1/2 cup burgundy
  • 1/2 tsp. dried basil and crushed parsley

Preparation:

Preheat oven to 425 degrees  Place meat in a shallow roasting pan. Insert a meat thermometer and roast for about 40-45 minutes until the thermometer reads 130 degrees.  Remove from pan and when cooled down a bit, cover and place in the fridge while you make the following pastry.

To make your pastry, combine flour and salt. Cut in the shortening until you have pieces the size of small peas. Add 1/3 cup of water , I tbsp at a time tossing with a fork until moistened and can form a ball. If more water is required, add 1 tbsp at a time.

Lightly flour a surface and roll the pastry to about 14 x 12 inch rectangle. Spread the pate on the pastry carefully so as not to tear the pastry and is within 1/2 inch of the edge. (or use Robin Hood pastry blend and roll out as above).

Center the meat on the pastry and wrap the pastry about the meat, cutting off the excess and saving.  With the egg wash, brush the edges and seal  Place seam side down on a baking sheet. Re-roll the excess pastry and make little cutouts such as leaves, or hearts, or whatever you wish and place on the top of the pastry covered meat.  Brush the remaining egg wash over the entire pastry and bake for 35 minutes at 425 degrees.

 

Remove from oven and let rest 5 minutes before taking to the table to show those waiting, impatiently, just what they are being served for dinner.

Add a beautiful Merlot or Pinot Noir and you will be more than happy.

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