Old Comfort Rice Pudding

I love this…my Grandmother made it for years and I know she always made the best. Must be as I have never forgotten it. Give this a go…

  • 1 1/3 cups half and half cream
  • 1/2 cup dark brown sugar
  • 1 tbsp. butter
  • 1 tsp. good vanilla
  • 2 eggs, beaten well
  • 1 tsp. lemon juice
  • 1/2 cup golden raisins
  • 2 cups cooked rice
  • cinnamon to taste

Preheat oven to 325 degrees. Grease a 2 quart baking dish (with cover). Set aside.

Combine the cream, sugar, butter, vanilla, eggs, lemon juice and raisins. Mix really well and add to the rice. Sprinkle cinnamon over the top.

Pour into prepared baking dish and cover.

Bake for 50-55 minutes, until this is set.

Serve with a dollop of whipping cream and roll your eyes, YUP! This is the best.

Don’s Sweet and Sour Spareribs

 

We have a potluck dinner to go to in February and Don is making these up. All I can say is everyone is very, very lucky. These are fabulous.

Serve with a chilled salad and either garlic mashed potatoes or rice. I would much prefer the mashed potatoes.

 

  • 1 cup brown sugar
  • 3/4 cup vinegar
  • 2 tbsp. soy sauce
  • 1/2 cup water

Bring to the boil and add 1 tbsp. flour at a time until cooked through and thick. Pour over broiled spareribs and bake for 60 minutes at 300 degrees.

If making a lot or ribs, double the recipe. No one just a hit of sauce, you want to gobble it all up.

 

 

 

Mussels With Fresh Corn, Wine and Cilantaro

This would be a refreshing Appetizer to surprise your guests when they come for dinner. Try it and you will enjoy it as well.

  • 1 tbsp. butter
  •  1/2″  lemongrass piece, smashed
  • 3/4 cup leeks, cleaned well and thinly sliced
  • 1 jalapeno chili, diced, seeds removed
  • 1 tbsp. grated garlic
  • 1/2 cup white wine
  •  2 cups fresh corn kernels
  • 1 – 1 1/2 cups whipping cream
  • pinch of salt and pepper
  • 2 lbs. fresh mussels
  • 1 tbsp. finely chopped cilantro
  • 1 Crusty loaf of bread

The first thing to make is your sauce. Heat a 5 quart casserole over medium heat and peel off the first 2 layers of the lemongrass and smash a little to release the juices. Add to the pot with all the leeks. Next add the chili and cook until the leeks are tender. This should take about 5-6 minutes.

Add the grated garlic and cook for just a minute. Now add the wine and cook until the liquid has reduced by one half.

Add the corn and cream to the pan, season with the salt and pepper and simmer only for about 5 minutes or until the corn is tender and the sauce will coat the back of a spoon. Set aside.

In a blender, remove close to one half of the sauce and process  until just at the chunky stage and return it the pot. Add the mussels and cook for about 6-8 minutes, making sure to shake the pot occasionally.

Remove any mussels that have not opened up and discard. Portion the mussels equally into bowls and spoon the extra sauce  over the mussels. Sprinkle with cilantro and serve with crusty bread.

Yup, you did it again!

Sweet and Spicy Trout Fillets

I love trout over salmon as I find it a more delicate flavour. If you are having company over for dinner, this will serve 4.

 

  • 1 tbsp. butter
  • 1 shallot, finely chopped
  • 1/4 cup lime juice
  • 1 tbsp. honey
  • 1/8 tsp.  cayenne pepper
  • 1 tbsp. finely chopped ginger
  • 1/4 cup  wine vinegar
  • 2 tbsp. soy sauce
  • 1 tbsp. finely chopped parsley
  • 2 lbs. trout fillets
  • 1 small lime, quartered for garnish

In a saucepan, sauté the shallots in butter until softened. Add the balance of the ingredients (except the trout) and continue stirring until well combined.

Prepare your barbecue or grill plate to medium heat. Baste the trout with the sauce and grill for 8-10 minutes. Baste often with the sauce.

Remove from the grill and serve immediately with buttered noodles and lime slices.

Lemon Cream

We got this recipe from Shannon at the Lake Village Bakery and you will absolutely love it!

Tart, yet smoother than the finest silk. OMG it is fabulous. I would use this as a palate cleanser between dinner courses. You can use it as a dessert with whipped cream and a few summer berries. Put a couple of shortbread cookies on the plate and you will never want for anything again.

 

  • 425 ml heavy whipping cream
  • 50 ml freshly squeezed lemon juice
  • 75 g sugar
  • 1  1/2 lemons, zested

In a pot over medium heat, pour in the cream and cook for about 10 minutes until it starts to get bubbles on the side. Do not let the cream boil over so stir it constantly.

Take off the heat and add the sugar, stirring until completely dissolved. Add the lemon juice and zest and let this stand for 10-15 minutes. Strain through a fine mesh sieve. Pour into containers and cover with saran. Place in the fridge. The cold temperature of the fridge will completely set this.

I also really love limes, so I am going to try it that way. I will let you know how it turns out. Should be as good, I’m hoping.