Yesterday morning my husband brought up a bag of frozen Heritage tomatoes we put away last summer and asked me what I thought he should make. I immediately said “Bolognese sauce” and we went from there.
I looked across the street at my neighbour’s house and said we should invite her tonight. Now, this is on-the-spot- dinner planning (at it’s best, I may add).
Menu should be simple but tasty, right?
Okay, here we go….cheese and crackers with a glass of wine and conversation. Now we leave the comfy and warm livingroom and enter the breakfast room.
Then a terrific crisp salad with Don’s special dressing to start the dinner off. On the table we have a small plate with oil and fig/balsamic vinegar. In this you dip fresh baguette slices….yummmmmm. Now it begins…
Once the salad is finished, the pasta and sauce is next. Now let me tell you….you can’t get enough of that sauce. Good grief, it is sooooo good.
More wine, conversation and now dessert. Don told me I had to make something that would go wtih the pumpkin ice cream we had in the freezer. Okay, thinker on….skimming through all the desserts I have on my site I found one. Sticky Toffee Pudding with caramel sauce. Add a scoop of the pumpkin ice cream and it was fabulous! Watch the presentation, of course.
Table was set…take a peek. This was done with our “kitchen” dishes. As I have always said….treat any and all who enter your home like royalty and you will always do your best, make your best, and feel your best.
It was a fun night. We looked through my cook book “The B & B Cookbook” and chatted even more. A couple cups of coffee later, the evening came to a close. No fuss really, just simple but welcoming and friendly.
Love nights like this!
Crab Creme Brulee
I was reading a magazine article the other day and it suggested “IF THE RECIPE SOUNDS TOO INVOLVED, DON ‘T DO IT”. Boy is that ever wrong. If I think it could be a challenge, I always say to read it through first
If you don’t try to do something you have never done before, how will you learn? Everything new is a bit challenging the first time, but once under the belt, whooppee! you did it. Hence, the mantra “damn I can do this”.
- 3/4 cup whipping cream
- 1/4 cup milk
- 2 large egg yolks
- 1 tsp. flour
- 1/2 cup Havarti cheese, diced
- cayenne to taste
- pinch of salt and pepper
- 1 ripe avocado, diced
- 2/3 cup well drained crabmeat
- 1 tbsp. lemon juice
- 1 1/2 tbsp. sugar
Preheat your broiler. In a saucepan heat the cream and milk until it starts to steam. Beat the egg yolks for a good 2 minutes and then beat in the flour.
Pour a little warm milk into the egg mixture to temper it and pour it all back into the saucepan. Cook until it becomes thick and coats the back of a spoon.
Add the cheese, and stir until it is all melted. Add the cayenne, salt and pepper and, again, stir into the mix.
In 4 buttered ramekins, divide the avocado and crabmeat equally and be sure to sprinkle the top of this with fresh lemon juice to prevent browning. Pour the cheese mixture on top and now sprinkle the sugar on top.
Place the ramekins on a cookie sheet and put under the broiler for about 4 – 4 1/2 minutes. Watch so it doesn’t burn.
You have just upped the ante big time. Different but yummy. Makes a superb appetizer. This can be served warm or hot. Add a fresh dinner roll and, of course, the chilled glass of wine.
On with the rest of the dinner…….
Ginger Sour Cream Cake
This is so beautiful when done and sitting, sparkling, on the plate. It is almost a shame to cut into it….someone has to do it…oh where are the cake police?
Read through first and then go for it. It is not hard, just extremely delicious and you will want to cut into it before it is done.
Using soft butter, brush the inside of the bundt pan. Sprinkle with 1/2 cup raw sugar (turbinado sugar, easy to buy)
- 2 1/4 cups flour
- 4 tsp. ground ginger
- 2 tsp. baking powder
- pinch of salt
- 1 cup (2 sticks) of soft butter
- 2 cups sugar
- 4 large eggs
- 1 large egg yolk
- 2 tsp. pure vanilla
- 1 generous cup sour cream
- 1 cup chopped crystallized ginger
Brush your bundt pan with the softened butter and sprinkle the raw sugar all over the pan to cover completely.
Whisk all the dry ingredients together in your electric mixing bowl and beat in the 2 sticks of butter until completely smooth.
Add the sugar and beat for about 2 minutes. Add the whole eggs, one at a time beating well after each one to incorporate.
Beat the egg yolk and vanilla into the mixture, scraping the bowl as needed.
Add the flour mixture in three sections, alternating with the sour cream. Mix in the crystallized ginger. CAREFULLY spoon the batter into the bundt pan so not to mess the sugar on the sides.
Bake until a light golden in colour (about 55 minutes) and a cake tester inserted in the middle of the cake will have a few small crumbs on it when removed.
Ever so gentle, tap the bottom edge of the pan on a work surface to dislodge the cake, rotating until loosened. Place rack on top of pan and invert the cake.
Ginger Infused Peaches
- 1 2-inch piece fresh ginger, peeled and cut into slivers
- 2/3 cup water
- 1/2 cup sugar
- 2 tsp. fresh lime juice
- 8 cups of peeled, sliced peaches
Combine first 4 ingredients in a small saucepan and bring to a boil, stirring until the sugar dissolves. Boil until it becomes a scant 1 cup liquid. This should be about 3-4 minutes. Remove from heat and let cool to room temperature. Strain the syrup over the peach slices and fold them over until all covered.
Do about 2 hours ahead of plating and keep chilled. Slice the cake, and place a generaous amount of the peaches and syrup on the side. Oh, did I forget the whipped cream? Sorry…..add as needed.
Your guests will want to move in now!
Chicken Rollups With Apricots and Cranberries
How many chicken recipes do you know? How many do you use? I’ll bet it is probably the same 5 all the time. Am I right? Well, here is one more to at least try and I will bet it becomes in the top 3 that you make.
- 1 1/3 cups dried apricots, chopped
- 1/2 cup dried cranberries
- 3 tbsp. honey
- 1 1/2 tsp. ground ginger
- 2/3 cup panko crumbs or more if needed for coating
- 2 tbsp. fresh parsley, chopped fine
- 1 tbsp. flour
- 2 tbsp. shredded Manchego cheese
- 1 tsp. Spanish paprika
- generous pinch of: sugar, salt and crushed dried oregano
- 1/4 tsp. each of garlic powder and onion powder
- 1 tbsp. Crisco oil
- 2 large eggs, beaten
- 6 skinless, boneless chicken breasts, halved
Preheat oven to 350 degrees. Coat a 3 quart rectangular baking dish with Pam spray.
Stir together the apricots, cranberries, honey and ginger and set aside.
Stir together the panko crumbs, parsley, flour, cheese, paprika, sugar, salt, oregano, garlic and onion powders. Add the Crisco oil and mix together.
With the chicken breasts between two pieces of plastic wrap, use a meat mallet and pound out to about 1/4 inch thick. Use 1/4 cup of the fruit mixture and place in the middle of each breast. Roll up and fold in both ends. Secure these with toothpicks.
Now, carefully dip into the egg mixture and roll in the panko crumbs. Set in the prepared pan. Sprinkle the snipped parsley over the top and bake for about 40 minutes, until thoroughly cooked through. Remove the toothpicks before plating and serve with buttered egg noodles or just a simple salad.
Gourmet looking dinner, easy on the diet and quick to make.
Beef, Mushroom and Pepper Tart/Pizza
Who says you can’ t have both? Tart or pizza? Combine the two and it is, no matter how you word it……fabulous and super tasty.
Busy schedule during the week or just a TGIF day, this one’s the real lifesaver.
- 1 lb. lean ground beef
- 8 oz. fresh, sliced mushrooms
- 1/2 green pepper, cut into strips and then cut into small pieces
- 3 shallots, sliced
- pinch of salt
- pinch of pepper
- 1 package of puff pastry, thawed
- 3-4 oz. Manchego cheese
- fresh oregano or basil
Preheat your oven to 425 degrees. In a skillet, cook the beef and shallots until starting to turn brown and add the mushrooms and green pepper. Stirring occasionally, add the salt and pepper and drain off the excess fat.
Grease a large baking sheet or line with parchment paper. Unroll the puff pastry and roll it out to about 15 x 12 inches. Top the dough with all the filling, keeping it about an inch off the sides.
Placethe pastry edges up over the mixture, folding as necessary. Do not cover completely, hence the tart feel.
Bake for about 15-20 minutes or until the pastry is golden brown and cooked through. Remove from the oven and sprinkle the cheese over the top and drop some fresh oregano or basil on top. Slice, plate and enjoy.
If staying in, pour a glass of wine for the over 19’s and soda or chocolate milk for the younger set. Mini party in no time.
Parent’s Anniversary
It is something I didn’t think would ever happen, I guess because I really didn’t give it any thought….dates you cannot EVER pass over as another day or not ever think about the special day for two people who loved each other so very much. These dates are forever in our minds and hearts. Birthdays, Anniversaries…….
My parents were married for 62 years and dated for 3 years before that. When you look simply at the numbers it is a long time….when you look at the family they had, the grandchildren and great-children…it is mind-boggling.
I was not the ‘favoured’ child by any means, but I never missed a day of phoning to say hi, or when I lived in the same city, planning the Anniversary parties for them, surprising them and seeing the looks on their faces. After being away from them for many years, they planned their own. They loved the excitement and family, friends and neighbors around them.
They are both gone now; my father for almost 13 years and my mother for going on 8 years. I miss their voices most of all and am trying so hard not to forget the sound of their voices; their mannerisms, jokes and old Irish sayings my Pop could come up with, or my Mother recalling “back in the day” stories.
My parents were very proud people. Proud of their heritage, their friends, what they had accomplished with what they knew. We were lucky to have them for as long as we did.
Today is their “Anniversary”…so Mom and Pop….Happy Anniversary. I wish you were here so we could talk…about what we have done lately, where we are planning to go in the future and to hear, perhaps one more time “Freddie, don’t pat”.
Love you and miss you both so much.
Swiss, Spinach, Ham Brioche Lunch
This is a GREAT lunch idea! Baby spinach makes it.
- 16 slices of Brioche
- 1 tbsp. mustard
- 16 slices of swiss cheese
- 8 thin slices of black forest ham
- 3 oz. fresh baby spinach leaves
- melted butter for brushing
Spread 8 of the brioche slices with mustard. Next put the ham, cheese and spinach leaves. Top with remaining brioche slices.
Brush both sides of the sandwiches with the melted butter. Using a panni pan or frypan, toast each side until a beautiful golden brown.
If not going to work or driving, a glass of chilled wine is delightful. This would make a great weekend luncheon. Enjoy!
Individual Cinnamon Rolls in Paper
I’m rushing the season just a little..I have had enough of winter. You too? When the weather is warm enough to have breakfast or brunch on the deck, try this one out. Save it for a romantic breakfast for two or when you have guests staying the weekend.
- 1/2 cup packed brown sugar
- 1/2 tsp. ground cinnamon
- pinch each of cloves, nutmeg and allspice
- 1 3/4 cups sifted flour
- 1 3/4 tsp. baking powder, sifted
- 1/2 cup golden raisins (optional) or
- 1/2 cup finely chopped pecans (optional)
- 1/2 cup whipping cream
- 1/2 cup milk
- 2 tbsp. melted butter, for brushing
Preheat oven to 350 degrees. Combine the first three items and set aside. Put the sifted flour, baking powder together and add the raisins or nuts (or not) and make a well in the center. Slowly add the milk/cream, stirring until a soft dough forms.
On a lightly floured surface, turn out the dough and knead until it becomes smooth and elastic. Roll this out to approximately 12″ x 14″.
Brush with butter and sprinkle evenly the sugar mixture, reserving a generous tbsp. for later. Roll the dough up, starting on the long side and then cut into 8 pieces.
In a large muffin tin, cut parchment paper to fit and hang up over the top of the pan edge and place a slice in each one. Brush the tops with butter and sprinkle the remaining sugar on top. Bake for about 25-28 minutes until golden in colour.
Serve in individual large “cups”, add a fresh flour on the saucer and present with a piping hot cup of coffee. Ummmm!
Oh, and don’t forget to have fresh butter on the side, just in case. Just sayin’…….
Honey Cream
Now, everyone knows that shortbread is not fattening….right! Well, when you are planning on serving shortbread or a nice butter cookie, make this up to serve with it. It is made with honey (natural sweetner) AND IT IS YUMMY GOOD.
- 1 3/4 cup cold whipping cream
- 4 large egg yolks
- 2/3 cup orange blossom or lavender honey
In your electric mixer, beat the whipping cream to stiff peaks and then place in the refrigerator.
Bring the honey to a boil and cook for about 2 minutes. Set aside. In another bowl, beat the egg yolks until they are a pale yellow and super ‘airy’. With the mixer running, slowly pour in the hot honey and keep beating for about 5-6 minutes until it cools to room temperature.
Using a rubber spatula, fold in the chilled whipped cream. Place in a 5 x 10 inch loaf pan and cover with plastic wrap. (Be sure to touch the surface). Freeze for a minimum of two hours.
Bring out the cookies and ice cream bowls. IF there is anything left over, you can always make an ice cream sundae or cone. In a word….Y UM
Butter Chicken for the Faint-Hearted
This recipe is very mild and will keep tender tongues cooler and the creaminess of the butter chicken, when paired with jasmine rice, is unbeatable.
Use your slow cooker and it becomes an easy dinner to have when you come home from work. Leftovers are great too!
- 2 tbsp. butter
- 1 tbsp. ground cumin
- 2 tbsp. yellow or red curry paste (yellow is the milder)
- 1/2 tsp. ground cardamom
- 1 tbsp. fresh ginger, minced
- 1 cup tomato sauce
- 3/4 cup coconut milk
- 8 skinless, bone-in chicken thighs
Mel the butter and put in the slow cooker. Mix all the ingredients except the chicken. Add the chicken to the sauce and turn so they are all covered. Place in the slow cooker and cook for about 5-6 hours on low.
Serve with jasmine rice. Voila! Dinner in no time at all. Serve with a salad with a snappy dressing, glass of wine …….what a night!
Watermelon, Cheese Salad With A Balsamic Fig Flavoured Glaze
My daughter gave us, as part of our extravagant Christmas basket of goodies, the Balsamic vinegar flavoured with figs. The brand name is “Scarpone’s”. If you can find it, buy it…no, that’s wrong…buy lots. It is terrific and very surprising in taste.
For the simple salad serving 8, you will need:
- 1 small pkg of mixed spring greens
- 8 cups of seedless watermelon (red or yellow) cut into 3/4 inch cubes
- 7 oz. feta cheese, crumbled
- 2 tbsp. of this beautiful balsamic fig glaze.
If you are serving this ‘family style’, get out your prettiest platter, spread out the washed and spun dried mixed greens.
Scatter the watermelon over the top, and sprinkle the feta cheese over this.
Now, drizzle the beautiful balsamic fig glaze over all. Serve with warm rolls, fresh butter, glass of wine and forget the world…at least until the next course to be served.
Note: amounts to be adjusted accordingly, of course as needed.
Ginger Pecan Cake
I am always trying new things and then, if I like them, pass it along to you.I absolutely love the taste of ginger (from my mom, I guess) and pecans. Together they are a real hit.
This recipe makes 3 x 8 inch round cakes. You can use all three at once, or freeze one and only use two. Your choice. When using all three layers, use thin wooden skewers to prevent the cakes from slipping away. Just remember to take them out when serving.
Read through first, then gather what you need together. Say, first, damn I can do this….
- 2 1/2 cups flour
- 1/2 cup cake flour
- 1 1/2 tbsp. baking powder
- generous pinch of salt
- 1 tbsp. ground ginger
- 1 1/2 cups roasted, finely ground pecans, plus 9 whole ones, also toasted
- 1 1/2 cups butter (3 sticks), room temperature
- 3 cups brown sugar, sifted
- 6 whole large eggs, lightly beaten
- 1 cup, plus 2 tbsp. whole milk
- 3/4 tsp. freshly grated ginger
- 2 tsp. pure vanilla extract
- 1 pint creme fraiche
- 2 tsp. white rum
- 3 tbsp. sifted icing sugar
- Glossy Caramel Icing (recipe follows)
- crystallized ginger, cut into thin strips
Preheat oven to 350 degrees. Butter 3 cake pans and place parchment paper circles on the bottom of each pan. Dust with flour, shaking off excess.
Sift together flours, baking powder, salt and ground ginger in a medium sized bowl. Add the ground pecans and whisk together until blended. Set aside.
Cream butter and sugar until really fluffy. Gradually add the sifted brown sugar beating for about 5 minutes un til fluffy. Slowly drizzle the eggs, beating each time until completely blended. This will take about 5 minutes. Scrape the bowl down twice during this 5 minutes.
On low speed, alternate adding the flour mixture and milk to the egg mixture, finishing with flour. Scrape the bowl down a few times. add the grated ginger and vanilla.
Now divide the batter equally in the three pans and bake for 30 minutes, rotating the pans for even browning. (Use two racks in the oven or use your convection oven temperature) Now bake for another 8-10 minutes further. Test for doneness and remove to racks to cool for about 15 minutes. Remove from the cake pans and continue cooling on the racks.
While the cakes are cooling, whip the creme fraiche until soft peaks form. Add the rum and icing sugar and beat until the soft peaks return. Add more icing sugar to taste if you think it is needed.
To assemble, remove the parchment paper from bottom of each layer. Get out your prettiest cake plate and put one layer (top down) and cover with 1/2 of the creme fraiche mixture. Place the second layer on top and cover with the remaining creme fraiche. Place the ‘best’ layer on top.
Now would be a good time to add three wooden skewers and place in the fridge so you can take the next (and final) steps to presenting the most delicious and beautiful cake.
Shiny Caramel Icing
When making this icing, be very careful not to get the sugar too hot. It will become far too brittle if you do and that is not what you want.
- 1 1/2 cups sugar
- 3/4 cup whipping cream
Put the sugar in a skillet and let cook until it melts and turns golden in colour. This should take, maybe, 3 minutes. As this melts, stir using the back of a wooden spoon. Use a candy thermometer until the temperature reaches 310 degrees. (about 4 minutes)
S-L-O-W-LY add the cream (it will splatter) stirring with a wooden spoon. Reduce the heat and the now hardened caramel will melt and become softer. Use a whisk slowly to reduce the bubbles and it becomes smooth.
Let cool off the stove for about 3-4 minutes and pour over the chilled cake. Sprinkle with a few of the candies ginger strips. OMG…done!
Remember to say….damn I DID it. You and your guests will love this one. Oh…..where did I put my glass?