July Celebration Cobbler

Okay, July 1, Canadians celebrate Canada Day and July 4, our American friends, celebrate July 4 so….I decided this would work for both sides of the border (with one adjustment).

 

  • 1 1/2 cups fresh cranberries
  • 1/2 cup dried red cherries
  • 1/2 cup fresh blueberries (if American or you just want to)
  • 1/2 cup water
  • 2/3 cup sugar
  • 3 tbsp. flour
  • 2 lbs. large plums, pitted and cut into chunks
  • 1 1/2 cups flour
  • 1/2 cup regular rolled oats
  • 2 tbsp. packed brown sugar
  • 1 1/2 tsp. baking powder
  • pinch of salt
  • 1/2 tsp. cream of tartar
  • 6 tbsp. butter
  • 1/2 cup milk
  • half and half cream for brushing

In a large skillet, combine the cranberries, cherries and water. Stir in the sugar and 3 tbsp. flour, Cook and stir over a medium heat until hot and bubbly. Stir in the plums and set aside.

Preheat oven to 375 degrees. In a large bowl, combine the flour, oats, brown sugar, baking powder, salt and cream of tartar. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center and add the milk all at once.

With a fork stir this until just moistened. Fold and press together until it all comes together.

Pour the fruit mixture into a 9 inch deep pie plate, and take portions of the flour mixture and make small flattened ‘balls’ and lay atop the fruit. Brush the dough with the cream and sprinkle additional brown sugar over.

Bake about 40 minutes until it becomes golden brown and bubbly. Perhaps during the last 10-15 minutes of baking time, you should cover lightly with foil so it doesn’t burn.

Let cool at least 30-45 minutes before serving. Serve with cinnamon whipped cream or the best vanilla ice cream you can buy *Chapman’s.

 

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Fudge: Rocky Road White Chocolate With Lime

Almost everyone I know loves fudge and here is a newer version (perhaps) at least for me it is. It is going to take using a very good quality white chocolate to attain the best quality fudge.

 

  • 1 lb. white chocolate, broken into pieces
  • 1 can condensed milk
  • 1 1/2 cups pistachio nuts, toasted and chopped
  • 3/4 cup dried cranberries, chopped
  • 3/4  cup macadamia nuts, toasted, divided
  • 1 tbsp. finely grated lime zest

Oil a 9 x 13 inch baking pan and line with tightly fitted parchment paper, allowing it to overhang. Press paper into the corners to firmly seal the oil pan. Set aside.

Combine the chocolate and condensed milk in a heavy saucepan. Heat over low, stirring until the chocolate is almost all melted. Remove from the heat and continue stirring until all is melted and it is creamy.

Combine the toasted pistachios, cranberries and 1/2 cup of the toasted macadamia nuts and lime zest. Stir until well blended. Pour the chocolate over the nut mixture and fold together until thoroughly mixed.

Transfer to the prepared pan, spread the top with a off-set spatula. Sprinkle the remaining macadamia nuts over the top. Cover and refrigerate until set.

To serve: Cut with a sharp knife that has been sitting in very hot water. Dry the blade before cutting.

There won’t be any leftovers, I promise.

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Inside Surprise Celebration Cake

When preparing a celebration cake (be it birthdays, promotion, seasonal celebration) you can up the grade a level or two by making this cake.

You need a cookie cutter for whatever you wish (apple, heart, tree). You will have to make two cakes. Each one has a different consistency and everyone will want to know just how you did this. You need colour contrast (if for a little princess, make the one cake pink and the other one chocolate)  You just need to use your imagination.

Here we go….

Vanilla Cake

  • 1 1/2 cups flour
  • pinch of salt
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 cup butter
  • 1 1/2 cups sugar
  • 1/4 cup Crisco oil
  • 2 eggs
  • 1/2 cup buttermilk

Preheat oven to 350 degrees. Grease a 13 x 9 baking pan and then line with parchment paper. Grease the paper and flour the pan. Set aside.

In a medium bowl sift together the flour, salt, baking powder and baking soda. Set aside. In a large bowl beat the butter and sugar in your electric mixer on high speed for about 3 minutes so that it becomes light and fluffy. Add the oil and beat until well incorporated. Add the eggs and beat well.

Alternate the flour and buttermilk, beating well after each addition on a low speed. Pour the batter into prepared pan. Level it evenly and bake for 25-30 minutes until it springs back when lightly touched. Transfer to a wire rack and cool completely. Wrap with plastic wrap and freeze for 30 minutes.

 

Chocolate Cake

  • 8 oz. bittersweet chocolate, finely chopped
  • 1 cup extremely hot coffee
  • 1/2 cup buttermilk
  • 1 tsp. vanilla
  • 4 cups flour
  • 1/2 cup unsweetened cocoa
  • pinch of salt
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 1/2 cups unsalted butter, softened
  • 3 cups sugar
  • 3/4 cups Crisco oil
  • 6 eggs

Preheat oven to 350 degrees. Spray a 10 inch tube pan with Pam and set aside. Place the chocolate in a metal, heatproof bowl and pour the hot coffee over it, Do not stir. Let stand for about 2 minutes and then whisk together the coffee and chocolate until smooth. Now let this cool down. Stir in the butter and vanilla, set aside.

In the bowl of  your electric mixer, beat the butter and sugar for about 3 minutes until light and fluffy. Add the oil and beat a further 2 minutes. Add the eggs and beat well. Alternate the flour and chocolate on a low speed until incorporated and then on high for about 20 seconds and set aside.

To Assemble

Using a 3 inch cutter of your choice, cut out 12-14 pieces of the one you have chosen. Pour one half of the batter into the round pan. Place the cutouts ‘standing up’ upside down, about 1/2 inch apart. Spoon the batter around and between each of the cutouts. Then spoon the balance of the cake mixture over the top and carefully spread this out to completely cover. Transfer to a foiled lined baking sheet.

Bake for 1 hour and 20 minutes. During the final 15 minutes, loosely cover the cake so that it doesn’t burn. Remove the cake from the oven and let cool on a wire rack for about 15-20 minutes. Run a table knife around the edge to loosen the cake and invert onto the rack and remove  the pan. Cool completely.

Marshmallow Icing

  • 6 egg whites
  • 1  1/2 cups sugar
  • 2 tbsp. clear corn syrup
  • pinch of salt

In a stainless steel bowl set over a saucepan of simmering water, combine the ingredients and beat until light and fluffy and an instant-read thermometer reads 160 degrees. (About 10 minutes). Remove the bowl from the saucepan and continue beating until flight and fluffy and stiff peaks form. Let cool. You can add any food colouring you wish and the ice the cake, using an offset spatula.

This will serve 24 people and it will definitely be a hit.

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Chocolate Caramel Pecan Tart

Our kids have informed us they are all coming out for our anniversary this summer and since several of the girls LOVE chocolate, this would have to be made. Also, I have a granddaughter with serious nut allergies and I would make one with and one without the nuts. (What a Grandby I am).

  • 2 sheets of frozen all-butter puff pastry
  • flour for dusting
  • 2 large eggs, divided, each one lightly beaten
  • coarse sanding sugar
  • 2 cups sugar, divided
  • 1 cup water divided
  • 1 cup whipping cream, divided
  • 4 tbsp. unsalted butter, divided
  • 1 ounce dark chocolate, finely chopped
  • 1 ounce milk chocolate, finely chopped
  • 1/2 cup pecans, finely chopped and toasted
  • flaky salt
  • edible gold flakes
  • chocolate sprinkles
  • Whipped cream

This is for two ‘different’ tarts; hence the reason for everything being doubled, I will start with the first one.

Preheat oven to 425 degrees.

Unfold 1 sheet of the dough on a floured sheet of parchment paper. Roll out to a 10 x 15 inch rectangle. Transfer the sheet with the parchment paper to a baking sheet. Fold the edges to form a 1 inch border. Pierce bottom of pastry with a fork. Brush border with an egg wash and sprinkle with sanding sugar. Freeze until firm (about 15 minutes).

Repeat this procedure with the 2nd sheet of pastry and refrigerate the same way.

Bake the shells until puffed and golden. This could take 23-25 minutes. Press down the base of the shell with an offset spatula. Leave the border alone. Set of a wire rack to cool completely.

1. Dark Chocolate With Nuts

Combine the sugar and water in a small saucepan on medium heat, stirring occasionally until the sugar has dissolved. Have a pastry brush with water handy to brush down the sides so the sugar won’t set up crystals on the sides. Let the syrup come to a boil, without stirring. You want a dark amber colour (10-11 minutes). Remove from heat.

Slowly add the cream as it will spatter. Add the butter and chocolate, stirring until completely smooth. Pour this on the cooled shell and spread to cover the bottom. Sprinkle with  pecans, salt flakes and refrigerate until this sets up.

2. Milk Chocolate With Chocolate Sprinkles and Edible Gold Flakes

Repeat the steps above up to pouring the chocolate on the shell and spreading to cover. Sprinkle with chocolate sprinkles and, this is an option, sprinkle with some edible gold flakes.
When ready to serve, whip some whipped cream  with a touch of icing sugar to sweeten and set out in a bowl for everyone to help themselves.

Damn, they are going to love me now. I called it ‘cupboard love’ when my daughter wad growing up.

 

 

 

 

 

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Cheeseburger Pie Surprise

This pie is like Shepherd’s pie but with a difference…..a wonderful difference.

 

  • 1 1/2 lbs. yellow flesh potatoes, peeled and cut up
  • 1/2 cup sour cream
  • 1/4 cup cream
  • 1 cup cheddar cheese, shredded
  • 1 1/2 cups lean ground beef
  • 3/4 cup yellow bell pepper
  • 1/2 cup onion, chopped
  • 2 minced garlic cloves
  • 1 1/2 cups frozen corn
  • 1 cup water
  • 6 oz. tomato paste
  • 1/4 cup Clausen dill pickles
  • 1/4 cup yellow mustard
  • 1/4 cup teriyaki sauce
  • extra grated cheese for garnish

Preheat oven to 350 degrees. In a large pot,  cover the potatoes with water and boil for about 18 minutes, until tender. Remove from the heat, drain and mash on low speed in electric mixer. Slowly add the sour cream, cream, pinch of salt continue beating until smooth and fluffy. Stir in 1/2 cup of cheese. Cover and set aside.

In a fry pan, cook the beef, pepper, onion and garlic until brown, stirring to break up the beef. Drain off any fat.

Stir in the corn, water, pickles, tomato paste, mustard and teriyaki sauce. Bring to a boil, reduce heat and simmer for about 6-7 minutes to blend all the flavours. Stir in the remaining shredded cheese.

In a 2 qt. baking dish, spoon in the beef mixture and level off. Spoon the mashed potatoes over the beef. Sprinkle with more cheese and bake for 20 minutes until totally heated through and the cheese has melted.

Oh, my goodness!

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Spicy Chicken Soup

If you are a fan of Mexican food, then you will love this. It is spicy hot, and will remind you of any Mexican meal you ever  had.

 

  • 1 tsp. olive oil
  • 1 small onion, peeled and diced
  • 2 garlic cloves, minced
  • 2 tsp. tomato paste
  • 1 tsp. chili powder
  • 1 carton 900 ml chicken broth
  • 2 boneless, skinless chicken breasts
  • 2 cups canned tomatillos
  • 2 cups frozen corn
  • 3 tbsp. finely diced pickled jalapenos
  • 1 avocado, chopped
  • 1/2 cup cilantro, chopped

Before we start, I was going to add 1 lime, cut in wedges, 4 tequila shots…..to take away the fire of the soup, but I didn’t.

Heat the olive oil in a large pot over medium heat and add the onion and garlic cloves. Cook until the onion softens (3 minutes).  Stir in the tomato paste and chili powder and cook for a further 1 minute.

Pour in the broth and add the chicken. Cover and boil for about 8 – 9 minutes, until cooked through. Transfer chicken to a cutting board to cool slightly.

To the pot, add the canned tomatillos, frozen corn, jalapenos and reduce the heat to medium. Gently boil for 5 minutes.

Using two forks, shred the chicken and stir into the soup. Ladle into 4 bowls and top with the avocado and cilantro.

 

 

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Pork Tenderloin With Butternut Squash Risotto

These ingredients make my mouth water just thinking about them. This is soooo tasty I know you will make it again and again.

  • 1/2 cup Arborio rice
  • 1 – 32 oz. container of vegetable stock
  • 1/2 small butternut squash, peeled, seeded, cut into cubes  (about 2 cups)
  • 1/4 cup fresh basil, washed and snipped
  • 1 tbsp. fresh thyme, washed and snipped
  • 2 garlic cloves, peeled
  • pinch of salt
  • pinch of pepper
  • 2 tsp. olive oil
  • 1 lb. pork tenderloin

Heat a large skillet over a medium heat . Stir in the broth and add the squash, bringing to the boil. Reduce the heat and cover. Simmer for 15 minutes, stirring occasionally.

Add the Arborio rice and simmer for about 15 minutes. Uncover and boil for a further 15 minutes until tender and most of the liquid is absorbed but still appears to be creamy. Remove from the heat and stir in the basil and thyme.

Make a paste with the garlic cloves and place in a small bowl, add 1 tsp. of oil and mix together. Slice the tenderloin into 1/2 inch thick slices and flatten each one with the palm of your hand. Rub each one with the garlic paste.

In a large skillet, heat the remaining 1 tsp. of oil over medium heat and add the pork, cooking 1-2 minutes each side, until browned.

Serve over the Arborio mixture and sprinkle with a pinch of fresh herbs. Add a salad, warm rolls and you have a feast for the ages. YUM!

 

 

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Grilled Chicken With A Mango Salsa

Gosh, it must be barbecue season. How can  you tell? This is deeeelicious.

 

Marinade For Chicken

  • 1-14 oz. unsweetened coconut milk
  • 2 tbsp. minced fresh cilantro
  • 1/8 tsp. ground cinnamon
  • 2 tbsp. freshly squeezed lime juice
  • 1 jalapeno, seeded and minced
  • 6 boneless, skinless chicken breasts

Preheat barbecue to 350 degrees. To make the marinade mix everything together and place the chicken in a large flat dish and pour the marinade over. Cover with plastic wrap and refrigerate for a hour or so.

 

Tropical Salsa

  • 1/2 cup seeded and chopped tomato
  • 1/2 cup fresh mango, chopped
  • 1/4 cup each green and yellow bell pepper, seeded
  • 1 tbsp. minced jalapeno
  • pinch of salt
  • 1/2 tsp. chili powder
  • 2 tbsp. freshly squeezed lime juice
  • 1 tbsp. honey
  • lime wedges for garnish

Mix the ingredients together, cover with plastic wrap and refrigerate until ready to serve.

Take the chicken from the refrigerator and let sit for about 30 minutes to bring it to room temperature. Remove the chicken from the marinade and discard the marinade. Place the chicken on the barbecue and close the lid. Grill for about 11-12 minutes per side, until it reaches 160 degrees.

Place the chicken on individual plates and top with the salsa. Garnish each plate with lime wedges.

Serve also with a side of rice or noodles. What more could you possibly ask more? More?

 

 

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Citrus Beer Can Chicken Dinner

I am sure everyone has prepared or eaten a chicken cooked this way on the barbecue and this is a small variation of that, and just as delicious.

 

  • 3 potatoes (yellow flesh)
  • 1 fresh corn on the cob
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1/2 zucchini
  • 1/2 small yellow squash
  • 3 carrots, peeled
  • 4 oz. small onions
  • 3 cloves of garlic
  • 3 thyme sprigs
  • 3 rosemary sprigs
  • 1 lb. fresh peas in the pod
  • 1 fresh chicken
  • 1 bottle of Rickard’s Radler Grapefruit Beer
  • 1/2 cup baby spinach, leaves torn in half
  • olive oil

Peel the potatoes, cut into chunks and blanch them. Drain and set aside. Clean the corn and boil for approximately 10 minutes . Drain and slice into thick ‘wheels’. Set aside.

Halve the peppers, remove all the seeds and cut into broad strips. Cut the squash, zucchini and carrots in pieces. Peel the onions and garlic and chop coarsely. Finely chop the thyme and rosemary and then mix all the ingredients together. Sprinkle olive oil over and lightly salt and pepper to taste.

Remove the peas from the pods and set in a small bowl. Sprinkle the chicken with salt and pepper and rub all over with olive oil.

In a barbecue with a temperature of 350 degrees, open the beer up and pour a small layer of beer into the drip pan. Place the can in the beer can chicken rack and place the poor chicken on top. (such indignities bestowed on the chicken). Position the chicken in the pan and set the vegetable mixture around the chicken (except the peas) and roast for about 40 minutes. Mix the peas in now and cook about 5 minutes longer or until the temperature in the leg reaches 165 degrees. Carefully remove the pan with all the contents off the barbecue and tent with foil and set aside.

Take the chicken off the rack and cut off the breasts and legs. Spread the vegetables in a large bowl, place the chicken on top and garnish with a few spinach leaves.

Serve with a crisp salad, more chilled beer or wine and enjoy.

 

 

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Filet Mignon Steak With Special Steak Butter

This recipe is making my mouth water. It is soooo yummy.

 

  • 4-6 Filet Mignon  (6 – 8 oz. each)
  • Sea salt and ground pepper to taste

Set the temperature on your barbeque to 450 F. Pat the steaks dry with a paper towel and season with salt and pepper on both sides. Cook the steaks, making sure to turn the to get grill marks, Cook only to the preferred doneness preferred by everyone at the table. A great lesson to tackle is using your finger to tell the doneness of the meat. The meat will get stiffer as they cook through. It really is a skill worth knowing.

Steak Butter

  • 1/2 cup butter, softened
  • 1 clove garlic, finely minced
  • 1 tbsp. finely minced fresh thyme
  • 2 tbsp. of your favourite vinegar
  • A light sprinkle of salt and pepper

Stir all the ingredients together until well combined. Scoop the butter into a large resealable bag. Press the butter into the mixture and then roll into a log shape by tightly rolling up the bag. Place in the refrigerator to become firm enough to slice.

When ready to serve your steaks, cut a thick slice of the butter and set on the hot-off-the-grill meat. Serve with a baked potato, butter and sour cream and a chilled salad such as Caesar or a spinach strawberry salad.

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Homemade Jerk Paste For Pork Chops

Let me be honest here, I am not a fan of jerk anything….it is far too spicy/hot for me but for the millions that do – this is just for you.

 

  • 1 large onion, chopped coarsely
  • 14 scallions, white parts, coarsely chopped, green part from one scallion
  • 9 garlic cloves, coarsely chopped
  • 3 habaneros chilies, seeds and veins removed (wear gloves when handling)
  • 1/4 cup ground allspice
  • 2 1/2 tbsp. salt
  • 1 tbsp. smoked paprika (Hungarian is best)
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 tsp. ground dried thyme
  • 1/4 cup soy sauce
  • 1/4 Crisco oil
  • 1/4 cup white vinegar
  • 1/4 cup water
  • 6 bone-in pork chops, 3/4 to 1 inch thick

Place the onion, scallions, garlic and chilies in a bowl of a food processor fitted with a metal blade. Top with the allspice, salt, paprika, cinnamon, nutmeg and thyme.

Pour in the soy sauce, oil, vinegar and 1/4 cup water. Pulse to break everything up,  then process for about 30 seconds and all the big chunks are gone. Put the paste in a glass or plastic bowl (something that won’t react to this mixture).

Put one pork chop at a time into the paste making sure to completely cover; leave them in the bowl when fully covered. Cover the bowl and refrigerate for up to 8 hours (OMG!!)

Set the BBQ to 400 degrees. Use gloves to handle the chops, pull the chops out, one at a time, and place on the grill, keeping as much of the paste on as possible.

Discard any remaining paste. Cook for about 4 1/2 – 5 minutes each side until they are golden brown and have an internal temperature of 150 degrees.

Transfer to a platter and tent loosely with foil. Rest for 5 minutes.

 

God Bless your lips. I suppose you serve this with a fire hydrant and a glass of Tequila.

 

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