I bought some fresh blueberries on Sunday and was pondering what to make. I made fresh blackberry muffins this morning for our workers in the bathroom (changing tub for shower) and they need their energy. So…… of course, tarts.
- Make the pastry of your choice (or store bought if you can’t ).
- 3 eggs
- 2 cups sugar
- 1/2 cup flour
- 1/3 cup evaporated milk
- 2 tsp. vanilla
- 1 tbsp. lime juice
- pinch of salt
- 5 1/2 cups blueberries
In a large bowl whip the eggs and add the sugar, flour, milk, vanilla, lime juice and salt, mixing well. Gently fold in the blueberries. Pour in the tart crusts.
Topping
- 1/2 cup flour
- 1/4 cup packed dark brown sugar
- 1/4 cup cold butter
- I tsp. grated lime zest
In a small bowl, combine the flour, lime zest and sugar mixing well. Cut in the cold butter until crumble. Sprinkle over each tart and bake for 25-35 minutes in a 350 oven. Cool on a wire rack.
Fresh Fig, Cheese and Brittle Crostinis
Now that we are finally settled in our beautiful condo, it is time to start entertaining and we started yesterday with our new neighbors. One of the easiest treats to serve would be something like this.
- 1/4 cup sugar
- 1 tbsp. water
- 1/4 peeled and finely chopped pistachios
- 1/8 tsp. crushed pink peppercorns
- 4-5 fresh black figs, cut into 1/2 inch slices, crosswise
- Cranberry and Pepper Boursin (my ultimate favourite cheese)
- Fig Balsamic Vinegar
- Crackers
Line a baking sheet with parchment paper. Heat the sugar and water in a small pan and, without stirring, until it turns a light amber (about 4-6 minutes).
Remove from the heat and add the chopped pistachios. Quickly pour out on the parchment paper making sure to spread it out as thinly as possible. Let cool until it is very firm. Finely chop and set aside.
Arrange the crackers on your best plate, each with a slice of fig, topped with a generous amount of the cheese. Drizzle the cheese with the balsamic vinegar and now sprinkle on the brittle with a pinch of the peppercorns.
Serve with napkins and a glass of your favourite…. chilled, of course. Please take note of this and be prepared as there won’t be a crumb left, I promise you. This still makes my mouth drool. Yum!
Reuben Meat Loaf
This is the recipe you want when your family becomes tired of the same old, same old recipe you always use. It captures all the flavours of the Reuben sandwich everyone loves.
- 1 egg, slightly beaten
- 1 tbsp. ketchup
- 1 tbsp. thick Teriyaki sauce
- 2 cups soft bread crumbs
- pinch of salt
- 2 lbs. ground beef
- 1 can sauerkraut (8 0z) rinsed well and thoroughly drained
- 4 – 5 oz. pastrami (deli cut) chopped
- 1 cup Swiss Cheese, grated
- 1/3 cup sour cream
- 1 tbsp. prepared mustard (yellow or grainy)
In a large bowl, mix together the ketchup, teriyaki sauce, egg, salt and bread crumbs. Crumble the ground beef into the crumbs and mix well.
In another bowl, mix together the sauerkraut, pastrami, sour cream and mustard.
Press one third (approx.) of the meat into a 9 x 5 inch loaf pan that has been prepared by using Pam spray.
Top with one half of the pastrami. Repeat the layers, finishing with the last of the meat.
In a preheated oven of 350 degrees, bake for one hour. Remove from the oven and let stand for 10 minutes before slicing.
Serve with perfectly mashed potatoes, chilled salad and warm rolls. What a night! Damn, you did this….AGAIN!
The Painter’s Guacamole
I am calling this as a tribute to the raves our painters made when we gave them a ‘taste’. They kept up with their raves and he gave them a few more chips with the guacamole on top. Then it turned out that Don gave it to them when they stopped for lunch along with a plate of tortillas. Amen. All gone in a heartbeat. Yeah, we got some too!
- 3 ripe avocados
- 1/3 cup coffee cream
- 1/4 cup mayonnaise
- 1/2 tsp. grated lime rind
- 1 1/2 tbsp. lime juice
- 1 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 2 tsp. cumin
- 1 tsp. crushed coriander
- 1/8 tsp. cayenne
- 1 tsp. dried oregano
- 1 large plum tomato, seeded
Cut the avocados in half and remove pit. Using a spoon scoop out the flesh and place in a blender. Add everything except the garlic, cayenne and tomato and mix until completely smooth. Stir in the chopped, seeded tomato, garlic and cayenne. Season to taste if needed. Scrape out the bowl and stand back. The stampede from everyone will spin you like a top!
Herb Butter For Steak
This is a perfect butter for a steak dinner. Read on and then make it to enjoy.
- 4 oz. soft butter
- 1 tbsp. chopped parsley
- 1 tsp. dried chervil
- 1 tsp. dried tarragon
- 3/4 tbsp. grated onion.
Blend all the ingredients together and spoon on to wax paper. Shape this into a 1 1/2 inch log and wrap up. Set in the freezer to set. When ready to use, cut into thick slices and place on top of your steak. Add a baked potato and fresh chilled salad and you have a great dinner.
Oh, I forgot to mention a glass of Sangiovese wine would make it perfect.
Cheese Biscuits With A Bite
If there was one major draw back for me (and my waistline is proof) it would be a great biscuit. To me it is like biting into a cloud, so I am going to share this with you. See? I’m so ….uh, don’t finish that statement.
- 2 cups flour
- 1 tbsp. baking powder
- 1/3 cup shortening, cold
- 3/4 cup milk (approx.)
- 1 cup grated cheese (yellow or white cheddar)
- 3-4 drops of hot sauce
- egg wash
Mix the dry ingredients and cut in the shortening until pea size crumbs.
Add the hot sauce to the milk and now add most of the milk, stir to mix (do not over mix). If needed, add a bit more milk to make a soft dough. Stir in the cheese.
Knead on a floured surface 10-12 times.
Form into a large ball and pat lightly out to make a ball that is 1/2 inch thick.
With a floured cutter, cut into triangles and place on a parchment lined baking sheet. Brush with the egg wash and bake for about 12-15 minutes until golden brown on top.
Serve warm with butter and a pot of fresh coffee. Invite a friend over to share….or not!
Good For Your Eyes Cheesecake
Well, my mother tried for years to tell me carrots were good for your eyes and this one, my cheesecake lovers, will do just that. It is a ‘carrot/ginger’ cheesecake. Here we go.
Base
- 2 cups graham crackers crumbs
- 1/4 cup brown sugar
- 1/3 cup melted butter
- pinch of cinnamon
In a small bowl stir the crumbs, sugar and cinnamon until combined and add the butter, mixing well. Press into the bottom of a 9 inch springform pan and up the sides by about 1 1/2 inches. Set this on a baking sheet and bake for about 7 minutes in a 350 degree oven. Cool on a wire rack and continue on with the filling.
Filling
- 3 pkg. of softened cream cheese (not the light kind)
- 1 cup of sugar
- 1/4 cup of brown sugar
- 3 eggs, lightly beaten
- 1/4 cup heavy whipping cream
- 2 tbsp. cornstarch
- 1 tbsp. sour cream
- 1 1/2 tsp. pure vanilla extract
- 1 tsp. lemon juice
- 1/8 tsp. cinnamon
- 1/4 cup candied ginger, finely, finely chopped
- 1 1/3 cup of cooked and pureed carrots
In a large mixing bowl, cream together the cream cheese and the sugars until smooth and no lumps. On a low speed, add the eggs beating until incorporated. Add the cream, cornstarch, sour cream, vanilla, cinnamon, ginger bits and lemon juice. Fold in the carrots.
Pour this onto the baked crust. Place the pan in a double thickness of tin foil and securely wrap around the pan. Place in a larger pan and add about 1 inch of hot water to the larger pan. Bake at 350 degrees for approximately 1 hour. Check it at the 50 minute mark to see how it is coming along. You want this to be ‘just set’.
Crumble Topping
- 1 cup graham crumbs
- 2 tbsp. brown sugar
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/4 cup butter, melted
Combine this all together and sprinkle over the entire cake surface, and bake a further 6-8 minutes. Carefully remove the cheesecake pan from the larger pan and set out on a rack to cool for 10 minutes. Run a knife around the edge of the pan to loosen it and then cool for an hour longer.
You MUST refrigerate this overnight before trying to gobble it up. The wait make the difference and you won’t be sorry you waited, I promise you.
Chocolate Muffins With Coconut Topping
When we ran the B & B for so many years, I always had different muffins on the go, and this combination makes this one another one to try. They won’t last long either.
Topping
- 1/2 cup cream cheese, softened
- 3 tbsp. sugar
- 2 tbsp. flour
- 1 egg
- 1 cup semisweet chocolate melting discs, divided
- 1 cup flaked coconut
- 1/3 cup toasted pistachios, chopped
This is made in two steps.
- Combine the cream cheese, sugar and flour, mixing until smooth. Add the egg and beat to combine. Stir in 2/3 cup of the melting discs and set aside
- In another bowl, add the remaining melting discs, coconut and pistachios. Set aside
Batter
- 1 1/2 cups flour
- 1 cup dark brown sugar
- 1/4 cup baking chocolate powder
- 1 tsp. baking soda
- pinch of cinnamon
- 1 cup strong black coffee, room temperature
- 1/3 cup Crisco oil
- 2 tbsp. cider vinegar
In a medium bowl combine the flour, sugar, chocolate powder, soda and cinnamon, whisking together until well combined.
In a small bowl, whisk together the coffee, oil and vinegar. Make a well in the dry ingredients and pour in the liquid mixing until moistened. Do not over beat.
In a prepared muffin tin, fill half full and then add a rounded tbsp. of the cream cheese mixture and top with 1 tbsp. of the coconut mixture.
Bake in a 350 degree oven for 20-23 minutes until a toothpick inserted in the middle comes out clean. Cool in pan for 5 minutes and turn out on rack to cool. Serve warm.
Baked Cheese Dip for Game Night or Movie Night
This is a tangy but tasty dip to be used with crackers, pretzels, celery pieces or whatever you have on hand. Please note.. I tried to be healthy. After all, I added celery, didn’t I?
- 2 cups cheddar cheese, grated
- 1 cup shredded Pepper Jack Cheese
- 4 oz. cream cheese, softened
- pinch of cayenne pepper
- 3-4 pickled artichokes in a jar, drained and chopped
Put all the ingredients in a blender and process until well blended.
Spoon into a greased 3 quart baking dish and bake in a 375 oven until hot and bubbly. Remove from oven and let stand for about 10 minutes before serving.
Note: I would add small cooked shrimp just after removing from the blender. Mix well with a spatula. Bake are noted. I know….a glass of wine or beer of your choice would be good.
OMG! This is yummy.
A Perfect Pie Crust
Many, many years ago while watching television, Don wrote down this pie crust recipe with a difference and I thought you would like to try it.
- 1 1/4 all purpose flour
- pinch of salt
- 1/2 cup shortening (soft)**
- 3-6 tbsp. ice water
- 1 tsp. sugar (for fruit pies etc.) if savory filling is used, omit the sugar.
Cut shortening into the flour to get small pea size pieces. Make a well in the center and add the ice water, a little at a time. Work this enough to use all the flour. Remove the larger balls as they form. If needed add more water.
Wrap in plastic wrap and place in the refrigerator for at least 30 minutes. Remove and let rest for a moment or two to enable you to roll it out.
**Now, here is the difference.
If using Crisco, 6 tbsp. of water must be added and if adding sugar (for fruit pies etc.) the crust is more workable but a little less flaky.
If using Tenderflake, and it is highly recommended, use only 3 tbsp. of water and add 1 heaping tsp. of sugar.
If blind baking a pie shell, bake in the middle of the oven at 425 degrees , for 7-10 minutes until all is golden brown in colour. Do not burn.
Best Ever Yorkshire Pudding
Many years ago, while dining at Michelle’s (Don’s niece) she made these wonderful Yorkshire puddings and, of course, I had to ask for the recipe. She gave it willingly and I found it again so am willingly sharing it with you. .
- 1/2 cup flour
- pinch of salt
- 1 large egg
- 1/2 cup milk
Stir the flour and salt together. Beat the egg until thick and combine with the milk.
Make a well in the center and stir in the liquids. Beat with a beater on low speed until the batter is very smooth. (approx. 2 minutes).
Pour 2 tbsp. of the roast drippings in muffin tin cups and heat in the oven until very hot (almost smoking). Remove from the oven and pour in the batter equally until each cup is half full.
Bake at 450 until puffed up and brown. This will take 15-17 minutes. Lower the temperature now to 350 and bake for another 15 minutes. This makes only 6 so if you wanted to have more, double it and then keep some in the oven (with door partially ajar) to keep warm until they ask for more.
I told you these were yummy. Thanks Michelle.
Acorn Citrus Bread For Winter Season
This recipe will make 2 loaves.
- 1 cup cooked and mashed acorn squash*
- 1/4 cup brown sugar
- 2 tbsp. honey
- 1/2 tsp. each of ground ginger and nutmeg
- generous pinch of salt
- 6 tbsp. unsalted butter, softened
- 1 1/2 tbsp. total finely ground lemon, lime and orange rinds
- 1 cup barely warm milk
- 1/3 cup warm water
- 1 tsp. brown sugar
- 1 tbsp. active dry yeast
- 4 1/2 cups flour
- 1 egg beaten with 1 tbsp. heavy cream
Cook squash until tender and drain all the liquid. Mash while still warm. Combine this now with the brown sugar, ginger, nutmeg, salt, butter, citrus rinds and warm milk. Mix thoroughly.
In 1/3 cup warm water and 1 tsp. brown sugar soften the yeast for about 5 minutes.
In a large mixing bowl (electric mixer with dough hook is perfect). Combine the squash mixture and yeast together. Begin working in the flour, 1 cup at a time, so the dough will pull away from the sides of the bowl. Knead the dough for about 5 minutes until it is smooth and elastic. Add more flour if required.
Butter a large bowl and place the dough into the bowl, turning to cover with the butter. Cover with plastic wrap and cover with a towel to let rise for about 1 hour, until doubled.
Turn the dough out and punch down and knead for 1 minute. Divide the dough into two loaves and place in greased loaf pans, seam side down. Cover with a dry towel and let rise until almost doubled. This should take about 35-40 minutes.
Preheat the oven to 375 degrees. Lightly brush the tops with the beaten egg and place in the lower third of the oven. Bake about 30 minutes. Remove from the oven and cool in the pans for 5 minutes.
Turn the bread out onto racks and cool at least one hour before serving. Serve warm with butter and a fruit compote.
(a l# squash should give this amount when cooked and mashed)