I love cheesecake, but seem to in the minority most of the time. This is easy, not expensive to make and with the flavours of spring fruit offerings, makes it a real winner.
- 1 lb. Philadelphia cream cheese
- 3 tbsp. butter
- 1 1/2 cups berry sugar
- 2 large eggs
- 1/4 cup flour
- 1 tsp. lemon zest
- 1/2 tsp cinnamon
- pinch of salt
- Icing sugar
Preheat oven to 400 degrees. Cream together the cream cheese, sugar and 1 tbsp. butter. Add the eggs, blending well after each addition.
Add the flour, zest, cinnamon and salt. Mix well. With the remaining 2 tbsp of butter, butter the sides and bottom of a springform pan. Pour in the batter and bake for just 12 minutes.
Reduce the temperature to 350 degrees and continue baking for about 25-30 minutes. Cool completely.
Strawberry/Rhubarb topping
- 2 cups chopped rhubarb
- 2 cups fresh strawberries
- 1 – 2 tbsp. fresh lemon juice
- sugar to taste
Put the ingredients in a saucepan and cook until the rhubarb is tender. Taste and adjust lemon juice and sugar.
Sprinkle the top of the cheesecake with icing sugar and add the fruit topping on top. The topping can be either warm or cold, your decision!
If you didn’t notice….this doesn’t have a crust of any kind. It is so elegant when served.
Apple Puff
Ahh….weekend just hours away and this is a nice, lazy day kinda start to the long weekend.
- 2 Granny Smith apples, peeled, cored and thinly sliced
- 1/4 cup butter
- 3 eggs
- 1/2 cup flour
- 1/2 cup milk
- 1 tsp. pure vanilla extract
- dash of salt
- icing sugar
- 1 cup whipped cream, flavoured with a sprinkle of cinnamon
Preheat oven to 450 degrees. Saute apples in butter until soft. Now arrange in a pie plate, in a pretty overlapping pattern.
In a medium bowl, beat the eggs and slowly add the flour and beat until really smooth. Stir in the milk, vanilla and salt and pour over the apples.
Bake for 20 minutes until lightly browned. Quickly add the icing sugar, a dollop of whipped cream and Voila! You did it again. Oh yeah, serve immediately.
Hint: If you want to make it ‘adult’, add some Calvados to the butter when cooking the apples. Just sayin’…..
Recipe for Endurance in Love
I am off on a different channel today. While reading the paper this morning, I read where a lady didn’t know what to do with her husband’s flirting on the Internet. The answer from ‘whomever’ was to flirt everyday with your husband.
Another reader wrote in and said she would rather get a divorce than flirt after many years of marriage. WOW! Really?
Next week my husband and I will celebrate 21 years of marriage and together 3 year before that. We flirt every day. I can’t imagine not playing the silly games we do. The kids would run from the room thinking we should be locked up.
Over the years, the total thrill of touching hands, walking into a room, walking out of a room, winks, smiles (special ones just for you) when you first date grows into years of expressing opinions, yours- his and staying friends. still having your heart catch at the sight of him walking into the room, walking out of the room, rubbing my feet every night…..if I whine alot or plead through, sometimes, two sets of commercials on TV, I get the most fabulous foot massage.
Sure, it changes a little: family, bills, health….this all comes to bear BUT that special giggle, wink, touch or pat makes it all worthwhile. You don ‘t just walk away…….Besides, if you don’t flirt early on and wait until the kids grow up and move away…pray tell me what you have. I could probably tell you what you have not…but then that is just me and that is only my opinion, not yours.
If you quit flirting, making time to be alone together, or just sharing your day, you have not earned the right to leave.
So…..walk into his/her space, blow a kiss, indulge in a kiss, tell a joke, pinch her fanny , rub his/her shoulders and just see what results. While making your partner the most important person in your eyes and his, you don’t have time to not get along. Keep the excitement flowing…..as the old saying goes “Too old smart, too young dead”.
Now, which room did my husband walk into…..I think he might need a hug……
Orange Macadamia Conserve
What a great time to make ahead all the conserves, butters, jams etc. Fruit is and will be available soon and with the recipes available, you are the winner (and so will your guests be).
- 2 oranges
- 2 cups water
- 12 oz. fresh cranberries
- 5 1/2 cups berry sugar
- 1 -3 oz.pkg. fruit pectin (liquid)
- 1 1/2 cups chopped macadamia nuts (or pecans)
Peel the oranges, making sure to remove the pith from the peels. Cut the peel into thin strips and place them and the water in a large saucpan. Bring to a boil and reduce the heat. Cover and simmer for about 9-10 minutes.
Chop the fruit and, along with the cranberries and sugar, add to the water mixture. Bring to a rolling boil, stirring constantly. Add the pectin and stir well. Boil for 1 minute.
Remove from heat and add the nuts. Put into sterilized jars and seal, making sure to wipe the rims and seal completely.
Store in a cool dark place.
Breakfast Orange Cups
What better way to get your Vitamin C…..beats the standard orange juice by a mile.
- 6 oranges
- 1/2 cup berry sugar
- 2 tbsp. cornstarch
- 1/4 cup (or more) Amaretto liqueur
- Whipped cream
- orange zest
Cut the top 1/4 of the orange off. Scoop out the juice and pulp and put into a saucepan. To be fancy, cut a pattern in the top edge of the orange cup. Discard any seeds or membrane, and set the cups aside.
Over medium heat, stir together the juice, pulp, sugar and cornstarch until it starts to boil. Add the Amaretto and cook, stirring constantly until it starts to thicken.
Pour equally into the shells and place in the refrigerator for at least one hour before serving.
Top each cup with sweetened whipped cream and top with a little zest and set a mint leaf in the cream..
Food Bank …..
Several weeks back, I put out that I would donate 1 item of food for the Food Bank for any new person who signed up on this site. So far….where are you?
I will be away from this site for a couple of days as I have a small surgery to have today but I will check it out when I return. The Food Bank needs the food and I need you. So there, truth in a nutshell.
Caramel Cheesecake with Pecans
These are the kinds of desserts I like…to make….to eat…whatever.
- 2 pkgs. cream cheese
- 1/2 cup berry sugar
- 1/2 tsp. pure vanilla
- 2 large eggs
- 24 caramels
- 2 tbsp. milk
- 1/2 cup chopped pecans
- 1 graham cracker crust…store bought will do nicely.
In your electric mixer, cream the cheese, sugar and vanilla until well blended (no lumps). Add the eggs and again beat until smooth.
Melt the caramels in the milk, stirring until completely smooth and pour over the crust.
Top the cream cheese mixture over the pie and bake in a 350 oven for 35-40 minutes until almost set. Cool and refrigerate overnight.
OMG this is good. Wow! Now, where did I hide the ice wine?…later
Father’s Day Weekend
I always tell Don when he has this golf weekend with his boys, this is also MY weekend. Well, let’s see…..
Yesterday, I had the remote in MY hand and I could watch whatever I wanted to….okay, who can find anything but re-runs? That’s okay, they were good the first time. Oh yeah, I rearranged the patio furniture, changing the kitchen area and then the seating/conversation side (reversed them actually).
Day 2…bake for Don’s special dinner and make the special muffins Maurice said he really liked (back Sunday morning), do the laundry, plan the dinner, wrap his present, set the table and try to catch a few friends to have a girl-chat…okay,so it’s Saturday and no one is home. Scratch that idea.
Dinner is going to be:
- 8 oz. Filet Mignon with Bernaise sauce,
- Lobster tail with an Orange-Tarragon sauce,
- mashed sweet potato,
- fresh baked buns,
- baked asparagus,
- individual strawberry/blueberry shortcake. WHEW!
I also volunteered a couple of hours at the Arena for the racers picking up their packages for two races tomorrow. We must be the race town for all of B.C. Last month it was the Half Ironman and in August the Ironman race comes through here.
As a Father/Step-dad and Husband, he is the best so with each sinful bite. we will talk about all the fun he had…yup he’s worth it.
Okay, now where is the wine?…..later.
HAPPY FATHER’S DAY
Key Lime Pie
This is the real deal pie.
You have to use the real key limes. Regular limes don’t have the same flavour. When you can buy them on sale at the market or grocers and then go for it. It is slightly tart and very refreshing after a heavier meal. Real key lime pie doesn’t have a meringue on, but if you think you will need a little sweetener on top, add sweetened whipped cream to the pie.
Note: My mom had this recipe so I don’t know the origin.
- 16 graham crumbs (2 1/2 cups)
- 3 tbsp. sugar
- 1/4 cup melted butter
- 4 large eggs yolks
- 1-14 oz. can of sweetened condensed milk
- 1/2 cup of fresh key lime juice (12 key limes)
- 2 tsp. grated lime zest (green portion only)
Preheat oven to 350 degrees.
Mix first three ingredients together and press into a nine inch pie plate. Bake for about twelve minutes. Set on rack to cool.
Using an electric mixer, beat the yolks until they are thick and pale yellow. Do not over mix. Add the condensed milk with the speed on low and add half of the lime juice. Once it is well mixed and smooth, add the remaining juice and all the zest. Continue blending for thirty-thirty-five seconds and pour this into the cooled pie shell.
Bake in the oven for ten-twelve minutes to make sure the egg mixture has set.
The original key lime pie did not have meringue or whipping cream. If you want to add a little ‘bling’ to the pie when presenting to company, put a large dollop of sweetened whipped cream and grate lime peel over the top.
Coq Au Vin
Serves 6
A classy way to say chicken stew
It is best to read this through first so you can see the steps
To make it is so worth it!
MARINADE
- 1 750 ml bottle of Pinot Noir Red Wine
- 1 onion (here you must) sliced
- 2 celery stalks sliced
- 1 large red sweet pepper, sliced
- 1 large garlic clove, peeled and sliced
- 1 tsp of black pepper and salt
- 2 tbsp olive oil
- 1-6 lb roasting chicken (backbone removed) and
- Cut into 8 pieces-2 drumsticks, 2 wings, 2 breasts
Combine first six ingredients in a saucepan and bring to the boil and simmer for five minutes. Cool completely and mix in the oil. Place chicken pieces in a large bowl and pour the wine mixture over the chicken, cover and refrigerate at least twenty-four hours.
COOKING THE CHICKEN
- 1 tbsp. olive oil
- 6 slices of thick bacon, cut into strips
- 3 tbsp flour
- 2 shallots, chopped
- 2 garlic cloves, chopped
- 1 tbsp dried thyme
- 1 tbsp. dried parsley sprigs
- 2 small bay leaves
- 2 cups chicken broth
- 4 tbsp. butter
- 1 pound of fresh crimini and button mushrooms
- About 20 pearl onions, peeled
Use tongs to remove the chicken pieces from the marinade and pat dry with paper towels. Strain the marinade keeping liquid and vegetables separate.
Heat oil in a very large pot (so that all eight pieces of the chicken can lay flat ) over a medium heat. Add the bacon and fry until crisp. Using a slotted spoon, transfer the bacon to a small bowl, add the chicken, skin side down in the bacon drippings and saute until brown (about eight-nine minutes) per side. Transfer chicken to a large bowl.
Add vegetables from the marinade to the pot, saute for about ten minutes until brown. Mix in the flour and stir for two minutes. Slowly whisk in the liquid marinade. Bring to a boil, whisking often. Cook until the sauce thickens (about two minutes). Mix in the shallots, garlic, herbs, bay leaves and broth. Return chicken to the pot, skin side up and simmer for another thirty minutes. Use tongs to turn the chicken over and cover, cooking another fifteen minutes.
Now, melt three tbsp butter in large fry pan over medium heat. Add mushroom and saute until tender. Remove to a plate. Add one tbsp butter and saute the onions until brown (about eight minutes) transfer onions to the mushrooms, saving the fry pan.
Use tongs and transfer chicken to a plate. Strain sauce from pot into saved fry pan, pressing all the liquid from the vegetables. Discard vegetables. Bring sauce to boil, scraping all the good brown bits. Return sauce to the pot add onions and simmer over medium heat until onions are tender and sauce has reduced (about twelve minutes). Tilt pot and spoon off excess fat. Return chicken to the pot. This should be made a day ahead. Chill uncovered until cold, then cover and keep in fridge. Re-warm over low heat.
This is one dish that you should be place on a platter and arrange steamed garden vegetables around the chicken. Spoon sauce over the chicken and present at the table.
Although this one takes a while to make, I promise you the flavours of this dish will make your mouth water when remembering the wonderful dinner you prepared and you will want to do it again soon.
Note: If you can’t cut up the chicken yourself, ask your butcher to do it for you. You will make this more than once I am sure. It is sooooo tasty. You will hope there are leftovers for tomorrow. (yes, you will).
Lost day….sort of
Yesterday our friend and decorator, Daryl, and his sister, Wanda, were coming for a brief visit as they were heading back to Vancouver. So now, even though the house was clean, I did it over again. I even washed the floors. Can’t show off if there is dust….)
We were hoping that the weather would cooperate, so….three times I set the table and dismantled the settings, brought them in the house only to repeat this before their arrival. . Finally I put the cushions away and we ate inside. DARN!
We poured a glass of wine and gave Wanda the tour of our place and then downstairs to show Daryl the final results of all the planning of the Gathering Room. Like the rest of the home, it was WOW!
Daryl gave us the most awsome gift of 9 different coloured medium-sized balls that rest of water pattern glass trays. Not sure if he was glad our project was finally finished or not….just kidding! Then he proceeded to set it all up. Cool.
While at the table, we discussed the arrangement of the furniture (kitchen and sitting area, along with the beautiful kitchen that Don has) on the deck. We solved that and then it was time, sigh, for them to say good-bye and head home.
Friends, a glass of wine and a little lunch is not a lost day…not by anyone’s imagination. Love these visits.
Now one more day and the two boys come here for a golf weekend with their dear ol’ Dad. Love it!
Blackberry Syrup
This is super easy and you can use it for any dessert, pancakes, or scones, etc.
- 2 cups fresh Blackberries
- 1/4 cup berry sugar
- 1/2 cup orange juice (no pulp)
In a saucepan, combine these ingredients and cook over five minutes over medium heat.
Lower heat when the sauce begins to simmer and continue cooking for 15 minutes.
Serve warm over whatever you want . It is yummy, yummy in the old tummy. Pancakes never tasted sooooo good!