Lime Cream Tart For Late Summer Eves

I was looking at the calendar and yikes! summer is waning. This desset will bring back all the fond memories of your summer while you enjoy this tart. It is not a baked tart so that is even easier. Light some candles, pour a glass of wine or, if you prefer, a cup of rich, freshly perked coffee.

Serves 6-8

  • 10 tbsp. butter, unsalted
  • 1/4 cup packed brown sugar
  • 7 whole graham crackers, finely crushed
  • 1/2 cup whole milk
  • 1/2 cup melted chocolate pieces (milk or dark-your choice)
  • 1 tsp. unflavoured gelatin
  • 1 cup, plus 1 tbsp. sugar
  • 1/2 cup fresh lime juice
  • 2 tsp. grated lime peel
  • 2 large eggs
  • 1 1/2 cups whipping cream
  • 1 tsp. coconut flavouring

Mix 6 tbsp. of the butter in a skillet ov er medium heat. When melted, whisk in the brown sugar until it bubbles and stir for a few minutes. Now mix in the cracker crumbs and mix for a minute. In a tart pan with removable bottom, press the warm mixture over the bottom and up the side with the back of a spoon.

Pour the milk in a small custard cup and add the gelatin. Let stand for about 15 minutes. Whisk together 1 cup sugar, lime juice and peel in a saucepan to blend well. Whisk in the eggs, remaining butter and whisk until it thickens and just begins to boil. Remove immediately and whisk in the gelatin until it completely dissolves. Set it aside until it begins to set.

In the meantime, spread the melted chocolate on the crumb base. When cooled down, pour in the lime custard and top with the whipped cream, flavoured with a tsp. of coconut flavouring.

Sprinkle some extra lime zest over the top. Oh, yeah,  you did it again!

Wasn’t summer absolutely wonderful?

image_printPrint

Summer Fruit Tart

I told you yesterday what we were doing this weekend and this is the recipe for one of the desserts. It will make your mouth water just reading this.

This will make 8 servings or, 4 really large ones…..again, your choice!

 

  • half of a 450g pkg of puff pastry
  • 1/3 cup peach jam (from our peach tree)
  • 1 red skinned pear, sliced thin
  • 2 peaches, skin removed, sliced in thin wedges
  • 2 purple plums, sliced in thin wedges
  • 3/4 cup blueberries
  • 1 egg

On a parchment lined baking sheet, roll out the pastry to a 10 inch square.

Leave 1 inch around th edge and spread the peach jam , except 1 tbsp, over the pastry. Now arrange the fruit all over the jam surface.

Mix the remaining  jam with a 2 tsp of water and smooth over the fruit to make a glaze.

Beat the egg with 1 tsp. of water and brush over the surface edge of the pastry. Now, try to fold the border up to form a lip and brush the surface with the egg wash.

Bake in a 400 degree oven for about 20-25 minutes. Pastry should be crisp and golden.  Let cool down and serve with, what else, whipped cream.

Oh, damn, I did it again!

image_printPrint

Entertaining On A Long Weekend

As mentioned before, we have a kind of unusual weekend, but for us, a fun one. We have three different meals to put together and this is what we are doing.

For the luncheon, we are making a corn/panchetta chowder and a Croque Monsieur Sandwich (these are to die for) like we had in France.

For dessert a wonderful summer fruit tart on puff pastry using our own peaches, fresh blueberries and  nectarines. A touch of whipping cream and YUM!

A glass of wine and lots of laughs. That is easy!

For the first supper

A special Bouillabaisse with clams, mussels and shrimp

A salad with the most wonderful Burrata cheese on a crostini with cherry tomato, fig balsamic vinegar on arugula with a side of pickled peaches.

The main entree is grilled lamb chops (me – salmon), my most favourite risotto and garden peas.

For dessert – a wonderful fresh peach cobbler.

 

For second supper

My cousin makes the best fried chicken so we are taking the vegetables, buns, salad and yes, again…..fresh peach cobbler. When you get so many peaches on your tree, you have to start making  up things….pickles, jams and more jams, and then desserts. What can I say?

Then we pack it all up and head off to their campsite to enjoy a fun evening. When the four of us get together the laughs and stories are never ending. Love it.

Be safe everyone, it is a long weekend…drive safe, eat well and laugh lots.

image_printPrint

Corn Fritters With Arugula Salad

Fritters of any kind are great but these are exceptional. With corn being in the forefront at this time of year, at all the markets, run out a get some and make these delectable wonders.

 

  • 2-3 ears of corn (enough to make 2/3 cup)
  • 2/3 cup yellow cornmeal (finely ground)
  • 3 tbsp. flour
  • pinch of salt
  • 1/8 tsp. baking soda
  • pinch of sugar
  • 1/2 cup whole milk
  • 1 large egg
  • 1/3 cup Crisco oil

Cook the corn in a small pot of boiling water just until tender (3-4 minutes). Drain in a sieve then rinse in cold water.  Pat dry with a paper towel.

Whisk together the cornmeal, flour, salt, baking soda and sugar in a bowl. In a separate bowl, whisk together the milk and egg  and then add to the flour mixture. Mix this only to combine. Do not overmix. Carefully stir in the corn.

Heat the oil in a skillet over medium heat (hot not smoking hot) and in batches of 4 fritters only, drop 1 heaping tbsp. of batter into the skillet, turning once and cooking until golden in colour. This should not take more than 4 minutes in all. Transfer to a bowl lined with paper towels to absorb the excess oil.

 

Arugula Salad

2 tsp. white wine vinegar

1/2 tsp. grainy mustard

pinch of salt and pepper

2 tbsp. olive oil

1 tbsp. fig balsamic vinegar

8 cups arugula, stems removed

1/4 cup chopped, toasted pecans

3 cups cherry tomatoes

1/2 English cucumber, peeled and seeds removed

1/2 red bell pepper, seeded and chopped

 

Whisk together the dressing ingredients well. In a large bowl, toss together the ingredients and add the dressing, using just enough to coat.

On 8 plates, set out 2  the fritters each, adding the arugula salad on the side. This makes a wonderful appetizer. All you need is a glass of a perfectly chilled Pinot Grigio and the world doesn’t get any better.

Your company will be thankful!

image_printPrint

THE Ultimate Poutine

While in Calgary a few weeks ago, eldest son in family had a great dinner for the siblings and parents. Pulled pork sandwiches and poutine. Although it was really tasty, you have to go a few more levels to beat what Don did on Sunday (our last hurrah before the gym takes over).

 

  • 3 cups of oil for deep-frying
  • 3  1/2 lbs. baking potatoes (we used new and they were better than   Russet)
  • 4 tsp. Crisco oil
  • 1 onion, chopped
  • 2 shallots, chopped
  • 2 garlic cloves, minced
  • 2 tbsp. tomato paste
  • 6 sprigs of fresh thyme
  • 3 cups beef  broth
  • 2 cups chicken broth
  • 1 tbsp. mixed peppercorns
  • 2 tsp. cider vinegar
  • 1/2 tsp. sugar
  • 1/2 tsp. Worchestershire sauce
  • pinch dried sage leaves
  • 1 cube beef bouillon cube
  • pinch of salt
  • 1/2 cup butter
  • 1/2 cup flour
  • 3 oz. shredded Monteray jack cheese
  • 3 oz. shredded cheddar
  • 3 oz. shredded Asiago cheese (mix all three together in separate bowl)

In a large pot, heat the oil over a medium heat and cook the onion, shallots, garlic, tomato paste and thyme until the onions and shallots are softened and golden in colour (5 minutes).

Stir in the broths, peppercorns, vinegar, sugar, Worchestershire sauce, sage, salt and bring to the boil. Reduce and simmer for 15 minutes, stirring occasionally. Strain through a sieve into a large glass 8 cup measure. Discard the solids.

Now, in the same pot, melt the butter, add the flour, whisking constantly until a smooth paste and pale butterscotch colour. (3-4 minutes).

Whisk in the reserved broth mixture and bring to a boil. Cook until thickens (about 5 minutes). Keep warm.

Wash and cut the potatoes into sticks. (peel first, of course). Pat dry. Blanch in water  for 3 -5 minutes at a hard boil.  Transfer to a towel lined baking sheet to drain.

Working in small batches,  put the potatoes in the fryer and cook until tender, golden in colour. Put in a paper lined bowl to remove excess oil, lightly salt and place in a serving bowl.

To serve, take as many chips as you want, sprinkle the grated cheeses over the top and then, and then, spoon that liquid gold over and dive in. OMG! Yup! This is the very best poutine ever. I really hate the ‘squeaky’ cheese curds that never, ever melt and become long strings that appear obscene while trying to be polite.

Give this one a go and you will make it forever.

 

image_printPrint

Trout With Ginger Sauce And Vegetables

I have become a real trout lover this year. I love the lighter taste (not fishy). Sounds silly, I know. Eating fish and not wanting the fishy taste but I know I am not alone.

 

  • 4 x 6 oz. fillets of Trout, skin on
  • salt,
  • Olive oil.
  • finishing lemon salt

Just before cooking the dry them off with a paper towel. Use a large pan big enough to cook all 4 fillets at once.

Put a small amount of olive oil in the pan and place the fish, skin side down in the pan slowly. Cook for about 4 minutes. Turn them over and cook for for 2 more minutes, removing them from the pan immediately. Lightly sprinkle finishing salt on while still warm.

 

Ginger Sauce

  • 2 tbsp. minced, fresh ginger, peel removed
  • 4 tbsp. chopped cilantro
  • 2 tbsp. chopped scallions
  • 2 tbsp. canola oil
  • 2 tsp. sesame oil
  • 2 tsp. soy sauce
  • 3 tsp. rice wine vinegar
  • pinch of salt

Mix everything except the salt in a bowl . Make sure you mix each addition well. Taste it and add a little salt as needed.

For vegetables, choose your most favourite, roasted beets and butternut squash, garden peas, carrots. Cook until tender.

To plate, put 3 tbsp. of  the sauce on the plate, spoon vegetables equally on 4 plates, place a fillet on top (remove skin) and drizzle  more of the sauce over the top.

You will love this. It is great for both family and company alike. All that is needed here now is a great Pinot Grigio

 

 

image_printPrint

Risotto-My Most Favourite Dish Ever

I have so many recipes for risotto and here is one more. This is a basic risotto and can be used at any time with anything. Darn….I’m hungary just thinking about it and, no, we don’t make it as often as I would like. Thank goodness!

 

  • 4 cups warmed chicken stock
  • 2 tbsp. olive oil
  • 2 tbsp. finely minced onions
  • 1 cup Arborio rice (make sure it is a quality product)
  • 2 tbsp. butter
  • 2 tbsp. heavy whipping cream
  • 1/2 tbsp.  chopped flat leaf parsley
  • 1/4 – 1/3  cup grated Asiago cheese, plus extra for garnish
  • Black Truffle oil for drizzling

Keep the chicken stock simmering on the stove at a very low heat. In a heavy bottomed saucepan, heat the oil and add the onions and cook until golden in cololur. Add the rice and stir to coat each and every grain with the oil.

Begin the process (here, unplug the phone, pour a coffee, get a stool if needed but do not stop this process for 22  minutes EXACTLY).

Add 1 cup of the hot stock and use a wooden spoon to stir. Allow this liquid to be absorbed and then, by 1/2 cup measures, continue the process making sure the liquid is almost all absorbed before adding the next lot. Stirring constantly is the secret here.

With the last addition of liquid, add the butter and cream. This will become very creamy and now add the parsley. Remove from heat, top with freshly grated Asiago cheese and drizzle with the truffle oil.

I know,…..you’re welcome. See? I didn’t lie. Oh, please let me refresh your glass of wine.

Damn, you did it again!

 

 

image_printPrint

Painted Peach Cake With Hot Tamale Centre

Gotcha! This is a perfectly delightful cake. It is quick and easy to make as you use a cake mix but it is as different to make as can be.

Each slice will look like a sun-kissed peach with a cinnamon kick.

  • 1 pkg. white cake mix
  • 2 pkg. cream cheese (not light)
  • 5 large eggs
  • 2 medium ripe peaches, peeled and sliced in wedges
  • 1/3 – 1/2 cup of red cinnamon Hot Tamale candies, frozen

In your electric mixer combine the cake mix, cream cheese and 5 large eggs. Mix until smooth (about 2 minutes). Spray a bundt cake pan with Pam really well and spoon 1/2 of the cake into the prepared pan.

Arrange the peaches all around making sure they do not touch the cake pan. You should be able to get 2 rows all around the cake without touching the pan edges.

Remove the candies from the freezer and place in a sealable plastic bag. Get out the trusty rolling pin and smash the candies almost to crumbs. Sprinkle these on top of the sliced peaches and top with the remaining cake mixture.

In a preheated oven at 350 degrees, bake the cake for 35-45 minutes until the cake tests done.

Cool on a rack completely. Drizzle with a glaze made from 1/2 sifted icing sugar and 1-2 tbsp. lime juice.

 

 

image_printPrint

Fruit-Dulce de Leche Napoleons

What an easy dessert to make…part of it can be made the day ahead and then you are off the hook, time-wise. Use any combination of  fruit – ones you like best…could be strawberries and chocolate, bananas and the dulce de leche sauce, peaches with raspberries sauce…on and on.

  • 1 sheet frozen puff pastry, thawed and cut in 6 rectangles
  • 3/4 cup heavy whipping cream
  • 1 tbsp. icing sugar
  • 2 bananas (your choice of fruit), cut on the diagonal
  • 1/2 cup dulce de leche (your choice as above)
  • 1/2 cup sweetened coconut, toasted OR finely chopped pecans

Preheat oven to 400 degrees. Place the pastry on a parchment lined baking sheet and bake until golden and puffed. This should take 13-15 minutes. Remove from oven and cool on a wire rack.

Beat the whipping cream and icing sugar until stiff peaks form. With a serrated knife, cut the pastry lengthwise  in half.  Reserve 4 tops.

Divide the bananas on 4 pastry bottoms, drizzle the caramel sauce over them. Use 2 tops and 2 bottoms and make the middle layer. Top this layer with whipped cream and coconut and top with the remaining pastry tops.

If you want to take it one step further, dust with icing sugar and serve immediately. These look like they came from the Bakery not your kitchen.

Hurray for you, you did it again!

 

image_printPrint

Happy Anniversary To Step-Daughter And Son-in-law

I know I did a comment or two for my daughter’s birthday, but today is my husband’s beautiful daughter, Suzanne and her husband, Victor’s  (he does a mean Elvis impression) wedding anniversary.

These two wonderful “kids” have raised two beautiful, smart and loving girls and never let anyone in the family down. They offer their home, beds, food and great companionship to us all.

They have to share this day with Kelly but…..everyone is so loved and gives that same love back it is not a big deal. No selfishness here. We just came back from a family wedding and it was wonderful to be together.

Congratulations you two. Have a wonderful day and by the way, your loving girls fired their Grandby and Grandad from babysitting tonight. They said something like WE were too old or THEY were too old…didn’t hear correctly.  Love you. We  are so very proud of your accomplishments.

p.s. just kidding about being fired…we quit. They were far too good.

image_printPrint

Daughter’s Birthday

About 47 years ago, I gave birth to a beautiful 6 lb. girl,  named Kelly. In the time since then she has grown into a beautiful young lady, both inside and out.

I wanted to raise a daughter to be so much better, smarter and more beautiful than I could ever dream and certainly more independent. Okay, okay, okay…I went too far on the independent thing. I know this and I guess so does everyone else.

But in the same breath, I raised someone who can think for herself, is street-smart, never gives up on a new challenge (well, okay, computers…me too!)

If you are her friend, she will fight to the death for you or your reputation and give you all she has, if you need it without question.

Loyalty is one of her biggest assets for  sure. Another is taking her skills, ambitions and dreams and putting them together in one fantastic career. She is excelling here.

She is beautiful….she never knew this at any moment in her life, but she is. Modelling would have been a good move for her as well. She also is a great singer.

It sometimes takes many years to realize just what it is your mother (me) taught you and it is so funny to hear people say…boy, are you ever like your mom. She used to run away now she just says thanks.

Happy Birthday my darling daughter. I love you with every breath and I am so very, very proud of you and all your accomplishments.
Onward to many more…..

 

image_printPrint

Red Bell Pepper Soup With Lime And Basil

If you have an intimate dinner around the corner for 4 people, this would be a delicious starter course. It can be served hot or cold and thereby you don’t need to worry about the weather.

 

  • 3 large red bell peppers, seeded and quartered
  • 1 large orange bell pepper, seeded and quartered
  • 1 pound roma tomatoes, trimmed and quartered
  • 1/2 cup sliced onion
  • 2 garlic cloves, sliced thin
  • 2 tbsp. olive oil
  • 1  3/4 – 2 cups chicken broth, divided
  • 2 tbsp. chopped, fresh basil, divided

Preheat oven (or bbq) to 425 degrees. Spray a large baking sheet with Pam. Arrange the peppers and tomatoes on the sheet, cut side up. Scatter the onion and garlic over the tops and drizzle with olive oil all over the vegetables. Sprinkle with a light touch of salt and pepper.

Roast until the peppers are soft and beginning to brown around the edges. turn these vegetables occasionally. Remove from the oven.
Place the yellow pepper in a paper bag for 10 minutes, then peel the skin off and finely chop, using for garnish.

Transfer half of the mixture, 1 tbsp. broth and 1 tbsp. basil and lime peel to the blender and puree until smooth. Transfer to a large saucepan. Puree remaining mixture in the blender with 3/4 cup of broth and puree until smooth. Add to the saucepan. Thin soup if too thick.

When ready to serve, return to the saucepan and reheat. Ladle into 4 soup bowls. Garnish with the yellow pepper and remaining basil.

Remember, this can be served cold. Oh, I’m sorry, would you like a glass of wine with that?

 

1 tsp. grated lime peel

 

image_printPrint