Salted maple seems to be the craze….in chocolates, ice cream, baked apples, pots de creme and martinis…oh yeah! Get this ready up to a week before serving.
- 1/4 cup unsalted butter
- 1/2 cup maple sugar
- 3/4 cup whipping cream
- pinch of coarse kosher salt
- 5-7 drops of imitation maple extract
In a heavy saucepan over medium heat, melt the butter and then add the sugar. Whisk until the sugar completely melts and the liquid becomes thick and boiling, which should take 2-3 minutes.
CAREFULLY, add the whipping cream, whisking as you do so.
Boil this until it becomes thick enough to coat a spoon and has reduced down to 1 cup, whisking often.
Remove from the heat and whisk in the salt and flavouring. Cool down. Cover and refrigerate. Will keep for a week. If you taste it first, it won’t last an hour….
Parmesan Mashed Potatoes
There is nothing better, I swear, than a bowl of PERFECTLY mashed potatoes on the plate with gravy, steak or poultry. YUM!
- 4 1/2 lbs. Yukon gold potatoes (best for mashed potatoes), peeled,
- 1 stick of butter
- 1 cup or more of whipping cream
- 1 1/4 cups of grated parmesan cheese
- Italian parsley – optional
Cut the potatoes in cubes and cook for about 20 minutes in a pot of boiling water. Drain well and put in potato ricer, then put potatoes in bowl of electric mixer, add the cream and cheese and mix well.
Add a pinch of salt and mix in. Taste…..okay, that’s enough! Leave some for the table.
If dining ‘family style’ add a few sprigs of italian parsley.
If plating in the kitchen, use your imagination and make it look really good. After all, we eat with our eyes first, then the stomach.
Tapioca Pudding With A Fresh Fruit Salad
I hadn’t had tapioca pudding since I was a kid, I think. This is very flavourful and delightful with the fresh fruit topping.
- 2 1/2 cups whole milk
- 3/4 cup coconut milk, shaken
- 1/3 cup dark brown sugar, packed
- 1 large egg
- 1 larage egg yolk
- 4 tbsp. tapioca, quick cooking
- 2 tsp. orange flavouring
- 1 cup cottage cheese, fat free, drained and pureed
- 3 tbsp. toasted pecans, chopped
- whipped cream for topping
In a large saucepan, pour the two milks, brown sugar, eggs and tapioca and cook, stirring constantly, until it comes to a boil. Cook for about a minute and remove from the heat, transfer to a large bowl. Place the bowl in a sink with ice water and whisk for 2-3 minutes to cool down.
Add the orange flavouring and stir to combine. Cover the bowl with plastic wrap and place in the refrigerator overnight.
Before serving, add the cottage cheese. In glasses, fill two thirds full with the tapioca pudding. Now top with the fresh fruit and a dollop of whipped cream and sprinkle with toasted pecans
Fruit Salad
1/2 cup each of strawberries, kiwi, pear and fresh pineapple very finely diced. Do ahead and place in the refrigerator so they are chilled through.
This is a very pretty dessert. You can place two or three of these in straight sided shot glasses and then set on long, thin rectangle plates and make the flavours different in each one. (This you must plan ahead). Use chocolate on one, creme fraiche, liqueurs…..the choice is yours and it will elevate your standing as the hostess with the mostess.
Did I hear you say, at the start, Damn I can do this…..I thought so!
Grilled Romaine Salad
Okay, the sun is shining and the weather is warm enough to sit out on the deck and soak in the rays. The barbecue is going to be used for dinner, so why not use it to start with your newly, soon-to-be famous salad?
- 2 tbsp good olive oil
- 1 tbsp. creamy horseradish
- 1 tbsp. freshly squeezed lime juice
- generous pinch of dill weed (fresh)
- 2/3 cup whipping cream
- pinch of salt and cayenne pepper
- 3 romaine lettuce hearts
- 1 tbsp. olive oil
- pinch of salt and pepper
- 10 oz. salmon or trout fillet, grilled to perfection, broken into bite size pieces
- 1/3 cup croutons
- 1/3 cup manchego cheese, shaved
Preheat barbecue to high. In a bowl, whisk the first 4 ingredients together and then add the whipping cream, whisking constantly to blend and incorporate fully. Cover and refrigerate for 30 minutes.
Cut the romaine hearts in half lengthwise and place each one on two skewers (to keep the leaves open). Brush each one with olive oil and sprinkle with fresh ground pepper
Turn the heat down to medium and with tongs, turn the leaves constantly to avoid burning, but long enough to get grill marks.
Place one lettuce half on each plate, drizzle the chilled dressing , add some trout/salmon bits. Top with the croutons and cheese. Of course, it goes without saying, remove the skewers.
Anything you serve after this is ALMOST second place. Now, where is the wine opener? Huh?
Grilled Pizza On The Barbecue
I told you I was getting everything ready for the Spring and Summer season that is just around the corner. You can, indeed, make pizza on the barbecue. In fact, we did this years ago and I think they are better than anything you put in the oven.
- 2 lbs. fresh pizza dough (store bought is good)
- Olive Oil for drizzle and brushing
- 2 tbsp. cornmeal
- 1 1/2 cups shredded mozzarella cheese
- 6-7 slices of proscuitto
- 2 fresh peaches, peeled and sliced into eighths
- 1/2 – 3/4 cup toasted pecans
- 3-4 cups baby spinach, washed and stemmed
- Balsamic/fig vinegar
- pinch of salt and pepper
Start the barbecue and heat for about 10 minutes getting the temperature up to 400 degrees. Clean and oil the grill.
Place the dough in a large bowl (oiled so the dough won’t stick) and cover with a damp towel. Let stand for about 1 hour to rise.
Brush the peaches with oil and grill for a few minutes. Set aside.
Sprinkle a cookie sheet with cornmeal and roll out the dough and set on the cornmeal. Drizzle with a little olive oil and place in the center of the barbecue. Close the lid and grill for approximately 5-6 minutes until the bottom is a golden brown.
Using tongs, turn the dough over and arrange the peaches and grill for approximately 8-10 minutes. Arrange half the cheese on the dough, add the proscuitto and pecans on top and then top with the remaining cheese. Close the lid and grill for a further 10 minutes and the cheese is melted and bubbly.
Remove and drizzle with the balsamic/fig vinegar.
Remove from the barbecue and add the baby spinach.
Now gather the family and/or friends, pour a glass of wine and enjoy! As I said yummy.
Crab/Cheddar Summertime Surprise Burgers
I know, I know the snow is still on the ground but I am just getting you prepared for the fun times ahead. It is always a good thing to be prepared.
We think these would make awesome sliders. This way you can change the toppings, add a salsa or two. Again…YUMMY
- 1 lb. crab meat, drained
- 1/4 cup onion
- 1 cup panko crumbs
- pinch of salt and pepper
- 2 tsp. fresh lime juice
- 2 eggs, beaten
- 4 tbsp. melted, unsalted butter
Combine all these ingredients and make into 4 patties.
- 1/3 cup flour
- 1 large egg
- 2 tbsp. whole milk
- 1 1/2 cups panko crumbs
Mix the egg and milk together and set aside. Put the flour in another bowl and take the panko crumbs and lay them out on parchment paper. To assemble these delicious burgers, dredge each one in the flour, then the egg mixture and pat them all over with the panko crumbs and press gently so they adhere. Cover and place in the refrigerator for about 30 minuites.
Melt the butter in a skillet and cook each of the burgers for four minutes on each side. (Or use the bbq) Butter the buns, add mayo, a slice of cheddar cheese and now the surprise: Clean one stick of celery and peel one granny smith apple. Julienne both of these, sprinkle with some fresh lime juice to avoid browning and place a handful on each burger.
OMG! These are fantastic. Give it a try and you will want to do it again. The only way to improve this one is to crack open a bottle of perfectlychilled white wine. Enjoy!
Totally Puzzled
There is a new house being built across the road. A couple of months ago, while a crew were working long, hard hours doing the stucco work, I made some fresh muffins and took them over. They were thrilled and very appreciative.
Today, there is a new crew putting in the cupboards and I thought, since we don’t have a restaurant close , I will make some fresh blueberry muffins with a lemon/lime glaze and take them over.
I took them over, plate since warm, and they refused to accept them. About five minutes later, I had convinced them that I was, indeed, a neighbor and this is what I do. I was told to take them to the basement as they didn’t want them. Then he asked me how much were they. I, again, had to convince them they really were free and then, and only then did they grab them out of my hands.
For someone who believes a good turn a day is a good thing, I am at a loss. Anyone who knows us and that we ran a B & B for so long, put on dinners without giving a second thought to anything, knows that there was no second agenda here.
I actually came in our home and asked God if I had done the right thing. Boy, am I confused. Did I do the wrong thing here?
Feta Sauce for Steaks
Believe it or not, warmer weather is on its way and the bbq will be up and running. If you want a different sauce to go with your steaks, try this one.
- 3/4 cup feta cheese, crumbled
- 3/4 cup sour cream
- 1 tsp. fresh lime juice
- 2 drops cayenne pepper
- 2 drops worchestershire sauce
- 3 tbsp. finely chopped sundried tomatoes
- pinch of pepper
Put all the ingredients in a blender and go for it. Blend until completely smooth and put in a bowl, covered, in the refrigerator until ready to serve. Make sure you cut your steak against the grain and it won’t be tough.
If having a salad and/or vegetables you have a great meal. Enjoy!
Chicken and Eggs Or Is It Eggs and Chicken
I know, my morning humour is not so great. Bear with me because this is a great breakfast to serve when looking for something different.
- 1 shallot, peeled and finely chopped
- 1/2 cup red pepper, chopped
- 1/2 cup thinly sliced mushrooms
- 1/3 cup slivered almonds
- 1/4 cup butter
- 2 1/2 cups cooked chicken, skinless and boneless
- pinch of salt
- dash of pepper
- 6 beaten eggs
- 1/2 cup grated Asiago cheese
In a frying pan cook the shallot, peppers, mushrooms and almonds in the butter until the peppers and mushrooms are cooked and the shallots are softened. Do not brown.
Add the salt, pepper and chicken and cook until the chicken is heated through completely (about 3-4 minutes).
Combine the eggs and the cheese and pour over the chicken. Cook and stir gently until the eggs are cooked. This could take about 10 minutes.
This will serve 6.
Serve with fresh, just-out-of-the-oven muffins, butter, juice and coffee and OMG this is one yummy breakfast. If you do not care for the mushrooms, omit them.
Spinach Salad with a Twist
This salad will serve as a nice lunch with a fresh roll and a glass of wine on the deck or as an appetizer for a beautiful dinner ahead. Serves 4 for dinner or 6 for lunch. In this case, size DOES matter.
- 1 cup shredded crab meat
- 3 hard cooked eggs, shelled and sliced
- 5-6 white mushrooms, cleaned and thinly sliced
- 1/2 cup Hellmans mayonnaise (not salad dressing)
- 1/2 cup sour cream
- 2 tbsp. parsley minced
- 1 tbsp vinegar
- 2 tbsp lemon juice
- 1 clove crushed garlic
- Fresh baby spinach, washed, spun dry, stems removed, torn into bite size pieces
On pretty serving plates, place a healthy handful of spinach leaves in the center. In a ‘neat’ way, lay out the egg slices, mushrooms and sprinkle the crab meat on top.
Mix together the dressing until it is well blended and generously drizzle over the salad.
What did I tell you? It is yummy. Oh yes, don’t forget the garlic toast or, better yet, warm slices of focaccia bread.
Potato Mushroom Bake Ahead
This recipe will serve 8 and could be made the day before the dinner.
- 4 tbsp extra virgin olive oil, divided
- 3 lbs Yukon gold potatoes, peeled, cut lengthwise into 1/8†slices
- 1 tsp salt plus a pinch for the mushrooms
- 1 1/2 cups whipping cream, divided (plus more if needed)
- 1 cup fresh grated parmesan cheese, divided
- 3 garlic cloves, sliced very thin
- 1 lb white button mushrooms
Preheat oven to 350 degrees
Brush a 13 x 9 inch baking dish with olive oil. Arrange one third of the potatoes in the dish, slightly overlapping. Sprinkle with a little of the salt. Pour about one third of the whipping cream over the top and about one quarter of the cheese. Repeat layering as above three more times. Bake uncovered for about forty to forty-five minutes. Adding more cream, if necessary, to keep moist.
Slice mushrooms and toss with remaining oil and layer over the top of the potatoes, around the edges. Drizzle one quarter cup of cream over top of the mushrooms and one-quarter cup of cheese.
Continue to bake another twenty minutes until potato edges are golden.
To make ahead: Make as above. Cool one hour, then cover and place in fridge. Before serving, cut into serving portions, place on a cookie sheet, cover with foil and heat in a 350 degree oven for about fifteen to twenty minutes. For a fancier presentation, use large cookie cutters in any “cut” you want.
This is yummy, yummy, yummy.
Roasted Beet and Blood Orange Salad
Salads sound good, especially good when you want to close the blinds and block out the tail end of winter. Think warm, sunny days on the deck…at the lake…having a lazy Sunday….on and on! This will serve 6 guests.
- 6 small beets (3 yelllow and 3 red would be awesome)
- 2 large blood oranges
- Baby mixed spring greens
Dressing
- 1/3 cup olive oil
- 1 medium, minced shalot
- 2 pinches of salt
- 2 pinches of pepper
- 1/4 cup red wine vinegar
- few thyme leaves
Preheat oven to 325 degrees. Wrap the beets individually in tin foil and bake about 1- 1 1/2 hours until fork tender. Remove beets from oven, unwrap and cool a few minutes before handling. Wearing gloves, peel and slice the beets into eighths. Set aside.
Peel the oranges and remove as much of the pith (white) as you can. Now with a grapefruit knife, remove each segment from their skin.
Place the segments in a bowl. If there is anything left in the skins, squeeze whatever juice you can and sprinkle over the segments in the bowl.
Make the dressing and whisk it all together until well blended.
Now on salad plates, place some of the greens in the centre of each plate. Place some of the beets pieces on each plate (if using yellow and red beets, mix them up), sprinkle the orange segments around the plate and drizzle the dressing over it all.
Warm rolls, glass of crisp, chilled wine…voila! Pure enjoyment in a meal.