These are three of ‘best of the best’ seafood (for me, that is) and are exquisite done up this way. Also, this will serve 12.
- 4 x 8 oz. frozen lobster tails
- 2 lbs. raw shrimp, shelled and cleaned
- 2 pkg. frozen king crab, thawed and drained
- 10 tbsp. butter
- 2/3 cup flour
- generous pinch of salt
- 1/2 tsp. paprika (for colour)
- pinch of white pepper
- 3 – 3 1/2 cups of half and half cream
- 1 1/4 – 1 1/2 cups white wine
In a large pot, bring 2 1/2 quarts of water to the boil. Add the lobster tails and return to the boil. Reduce heat and simmer, covered for 8 minutes. With a slotted spoon lift out the tails and set aside until able to handle.
Return water to the boil and add the shrimp, return to the boil and reduce the heat and simmer for about 5 minutes (until tender) remove and drain.
Drain the crabmeat, remove any cartilage and leave the pieces as big as possible. Remove the meat from the lobster tails, and cut into bite size pieces.
In a Dutch oven, melt the butter and remove from the heat. Stir in the flour, salt, paprika and pepper, stirring until smooth. Gradually stir in about 3 cups of the half and half, mixing until completely smooth.
Bring to a boil stirring constantly then reduce the heat and simmer for about 5 minutes.
Add the wine, again stirring until well combined. Add the seafood, stirring gently to mix and cook over low heat until heated through. DO NOT BOIL.
If the sauce is too thick, add more half and half or wine OR both until the perfect consistency for you and your company.
Cook some fettucine, drain and place on 12 serving plates, add equal amounts of the seafood on each one. Add some garlic toast, chilled white wine, candles and oh my goodness….a perfect evening.
YUMMY…
Calvados Apple Pie
This a very tasty pie from the ‘olden’ days.
- 10 cups of Granny Smith apples, cored and thinly sliced
- 2 tbsp. fresh lemon juice
- 1 12 0z. jar of apricot preserves
- 2/3 cup sugar
- 1/4 cup Calvados
- 3 tbsp. butter
- 1 tbsp. grated lemon peel
- 1/4 tsp. nutmeg
- 1/4 tsp. cinnamon
- 1/4 cup golden raisins (optional)
- 1 unbaked 9 inch pastry shell
In a small bowl, combine 2 cups of the sliced apples with lemon juice and toss – set aside.
Place remaining apples in a medium saucepan, along with the apricot preserves, 1/3 cup sugar, Calvados, butter, lemon zest, spices and raisins (optional). Bring to a boil, stirring constantly then reduce to a simmer and cook, uncovered, for approximately 30 minutes (should be applesauce consistency). Cool for 30 – 35 minutes.
Preheat oven to 375 degrees. Pour warm applesauce into pie shell. With the remaining 2 cups of apple slices, arrange attractively on top and sprinkle with 3 tbsp. sugar.
Bake for 25 minutes or until pastry turns golden brown and the slices are tender and glazed. Remove to a cooling rack.
In a small saucepan, heat remaining apricot preserves with the balance of the sugar, stirring until the preserves are melted. Remove from the heat and brush the tops of the apples.
Serve warm with cinnamon flavoured whipped cream or cinnamon ice cream (vanilla if you can’t buy the cinnamon ice ceam).
In a word…..YUM!
Father’s Day – Memories
Father’s Day can be a day of great joy and happiness with all the family treating their Dads like a King For The Day, or it can be one that is bittersweet…happier memories of days gone by and the sorrow of not having him still with you.
For me, it is remembering some of the really happy times, Irish sayings, his pride in self, a strong moral code and a twinkle in his eye. He sang whenever there were Irish songs to be sung or wartime hits from the past. He was as honest as the day is long and instilled in us that our good name was the one thing that money could not buy. He had a work ethic second to none.
One of my father’s favourite things was being with his grandaughters…playing with them, showing them ways to do things and also scolding whenever necessary. He loved his wife above all, then his kids and did for all of us what he could.
My father was deeply religious but he never preached. This was kept within himself and he lived his life this way. We were never without a roof over our heads, food on the table and did the best he could for all the yearly celebrations, birthdays and Anniversaries. The fact is, we knew he did love us, although for most of our lives, he didn’t know how to tell us – he did by his actions not hugs and words.
My Dad’s gift to the family at Chrismas was to take the family out for dinner on Christmas Eve – siblings and their spouses and grandchildren. I miss that at Christmas still to this day.
My father passed away 13 years ago and there isn ‘t a fortune in the world I would keep if I could only hear his voice just one more time or see his smile or watch him tease my mother. Yeah, I love him and his memory is with me and actually grows stronger each day. I talk to him, ask him questions and pretend I know his answers. This is my way to cope with such a loss.
My husband’s kids are so, so lucky to have their Dad still. Don has lived a life in illness for a long, long time but is always there when and if they need him. The boys come out and spend the Father’s Day weekend golfing with him and he can never get to the time fast enough when they are coming without being anxious to see them once again. He loves all his children including his “middle” daughter so much . He is a super grandad to his 4 grandchildren. Yup! They are so blessed for this time together.
To all Dad’s out there – Happy Father’s Day.
If you have your Dad still – love him. He is not perfect but he is the one that has been loaned to you in the big scheme of time. He was chosen for you for a reason. If your Dad has passed away, remember the good times with tears of joy, not sadness for his being gone.
Dads are in our lives for just enough time for them to accomplish their job with us, as we are only loaned to each other. Don’t be sad and wish, selfishly, shedding bathtubs full of tears, for your Dad to come back. If he was very ill…it wouldn’t be a favour to him….only you.
Love what you have….love the memories you have within you. It is a win-win situation no matter which way it sits at your home.
Pop – I love you and yes, I miss you and do wish you were still here, but for me, not so you would continue to be ill and suffer more.
I would love to dance with you just one more time. It was always so much fun!
Zucchini Salad
With Canada Day around the corner, many communities get together to celebrate (block parties, family gatherings, picnics, neighborhood patio parties, etc) . This salad is the perfect to make and take.
- 1 small Romaine lettuce head
- 1 small Boston lettuce head
- 3 medium zucchini, washed, slice thinly
- 1 cup sliced radishes
- 1/2 cup seedless grapes, sliced in half
Wash, dry and chill greens. In a large bowl, toss the zucchini, radishes and grapes. Refrigerate, covered for at least an hour.
When ready to take, tear the romaine and lettuce into bite sized pieces and add to the vegetable bowl.
Add the garlic dressing (follows) and toss the salad until everything is well coated. (Don’t over drench with the dressing).
Cover, and away you go. With all the other foods that will grace the table, there won’t be anything left over.
Dressing
- 1/4 cup salad oil
- 3 tbsp. balsamic fig vinegar
- pinch of salt
- 1 clove garlic, minced
- pinch of freshly ground pepper
Whisk until well combined. Store in the refrigerator until ready to use.
Meringue Torte
Summer is here…..fruit abundant….your turn to take the dessert to the party. This one will do it for you.
- 6 egg whites
- pinch of salt
- 1/2 tsp. cream of tartar
- 1 1/2 cups sugar
- 1 tsp. pure vanilla extract
- 1/4 cup light rum
- 1 1/2 cup heavy whipping cream
- whole berries, fresh
- drained pineapple slices, chopped
The day before you need this, let the egg whites come to room temperature in a mixing bowl for one hour. Butter the bottom only of a 9 inch tube pan.
Preheat the oven to 450 degrees. To the egg whites, add the salt and cream of tartar and beat until frothy. On high speed, add 2 tbsp. at a time beating well after each addition. Add the vanilla and beat until stiff peaks form. Turn into the tube pan, spreading evenly.
Place the pan in the middle of the oven and immediately turn off the heat. Let stand in the oven for overnight.
In the morning, loosen the edges carefully with a spatula and put on a serving plate. Sprinkle the surface with the rum and refrigerate until well chilled (at least 5 hours).
When ready to serve, frost the top and sides with the whipped cream and top with the strawberries and fill the center with the chopped pineapple.
With a big smile on your face, take a bow and serve this fantastic, light dessert with flair.
Phyllo Pizza With Mozzarella Cheese And Cherry Tomatoes
I can think of a few in our family who will run from this recipe (they don’t like tomatoes) so change it and add whatever you will eat, basically. This is a simple pizza without heavy foods piled on top. After all, it is a phyllo dough. Actually, I can see my son-in-law making this. He makes a mean bruschetta as well.
This would make an awesome hors d’oeurve in the summer, on the patio, glass of wine in hand…what else is there?
- 12-14 oz. pear shaped and/or cherry tomatoes
- 1 tbsp. olive oil
- generous pinch of sea salt
- 1/2 tsp. dried basil
- 12 – 12 x 9 inch sheets of frozen phyllo pastry, thawed
- 6 tbsp. unsalted butter
- 5-6 tbsp. finely grated Asiagpo cheese, packed, divided
- 1/2 orange or yellow bell pepper, cut into thin strips
- 2 tbsp. coarsely chopped fresh basil
Preheat oven to 400 degrees. Toss the tomatoes with oil, salt and dried basil in a medium bowl; and scatter on an parchment lined baking sheet. Bake until they start to collapse (about 18-20 minutes).
Remove from the oven and let the tomatoes cool down. Keep the oven temperature at 400 degrees.
Place the phyllo on a work surface and cover with a damp towel. Place 1 sheet at a time on a baking sheet and brush with melted butter (Another neat trick here is to melt the butter and place in a spray bottle. Just mist the dough with the melted butter. Stack each sheet, one at a time, misting each one. Every third layer of dough, also sprinkle some of the Asiago cheese. This will use up the cheese by the time you finish the layers.
Leave a 1 inch border all around the pizza without anything on it.
Top with the roasted tomatoes, pepper strips and fresh basil and bake for about 25-27 minutes. Loosen with a large spatula and slide onto a cutting board. Slice into squares and serve.
As I mentioned before, pour a glass of chilled white wine, invite some friends, serve this pizza and the conversation and laughter will abound.
Enjoy!
Bananas Foster French Toast
Anyone who had ever stayed at our B & B or even had a dinner in our home knows that I have never been shy when it comes to calories…..can’t help it. If you want fabulous food, then you must pay for it….just kidding. That comment probably has the ire of any dietician reading this.
Never mind…this is one fabulous French Toast.
- 2 cups whipping cream (heavier the better)
- 3 large eggs
- 1/4 tsp. vanilla
- 1/4 tsp. almond extract
- 1/4 cup dark brown sugar
- 1 tbsp. ground cinnamon
- 4 slices of brioche
- 1 stick unsalted butter
- 4 ripe bananas, sliced into 1/4 inch rounds
- 2 tbsp. rum
- 1/2 cup chopped pecans
- 1/2 pint whipping cream
In a large bowl combine the cream, eggs, vanilla and almond extracts and beat until well combined. In a smaller bowl, mix together the sugar and cinnamon and set aside. Dip the slices of bread into the cream mixture and use half of the sugar mixture, sprinkling on both sides.
Melt the butter in a frypan and when hot, cook as many pieces of bread as the pan will hold, cooking until a golden brown.
Heat remaining butter in another pan. Sprinkle the bananas with the sugar, add pecans. Remove from heat and stir in the rum and cook until caramelized. Place 2 slices of bread on a plate, pour the banana mixture over them and, of course, add the whipped cream.
A cup of freshly brewed coffee will complete this meal. Many groans and moans of pleasure will follow. Yummy!
Beet Cake With Rhubarb Cream Cheese Icing
Everyone has a recipe for carrot cake….this is similar and the colour will fool you. When making the batter it is, of course, red (looks like a red velvet cake) ..when it is baked, it is not. As far as taste and flavour go, it is hard to beat (excuse the pun). Truly a delicious cake and the icing….WOW!
This recipe is from the Walnut Beach Resort Chef, Justin.
- 2 cups flour
- 2 tsp. baking powder
- 2 tsp. baking soda
- pinch of salt
- 1 tsp. cinnamon
- 1/2 tsp. freshly grated nutmeg
- 4 large eggs
- 1 1/4 cup Crisco oil
- 1 cup sugar
- 1 up brown sugar
- 2 tsp. pure vanilla
- 3 cups grated beets (peeled and grated raw – wear gloves)
Preheat oven to 325 degrees or set your barbecue (that is right) with indirect heat with the far left burner on high and the burner next to it on low. Grease and flour 2 x 8 or 9 inch cake pans.
In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
In a large bowl, mix the eggs, oil, sugars and vanilla together.
In three stages, stir the dry ingredients into the wet ingredients until they are just mixed together.
Fold in your grated beets and divide the batter between the two pans equally.
Bake 40-45 minutes in the oven or bake with the lid closed on the barbecue , checking every 15 minutes until done. Test with a toothpick.
Remove and allow to completely cool.
Icing
9 oz. Philadelphia cream cheese
1/2 cup unsalted butter
2 cups sifted icing sugar
1 tsp. pure vanilla extract
2 cups rhubarb
1 cup sugar
1 cup water
Take the rhubarb, sugar and water and place in a small pot on the stove. bring to a boil.
Lower the temperature and cook until it becomes thick, like jam. About 30 minutes.
In a mixing bowl, whip the ceam cheese and butter together until smooth and fluffy. Add the sifted icing sugar and vanilla and beat until smooth and fluffy.
Scrape the sides of the bowl down and add the cooled rhubarb jam and mix in.
Add as much of the rhubarb mixture as you like to taste. Put about half of the icing on the top of the bottom layer, place the second cake on top and finish icing.
If making two separate cakes, make the icing 1.5 times to ensure you have enough for both.
Garnish
Take one beet (medium size) and peel then slice very thin on a mandolin (if you have one). In a saucepan of 1 cup water and 1 cup sugar, boil for 4-5 minutes to thicken and cook the beets.
. On a parchment lined cookie sheet, lay out the slices and bake in a 250 oven for 45 minutes or so. They will appear to be a little limp when you first remove them from the cookie sheet, but as they cool, they crisp up (like chips). Put a handful on top of the cake. You devil you, who knew you were so clever?
This is amazing…..try it and I know you will like it.
Baked Figs and Apples With Granola Topping
This is the new ‘comfort’ food. Sooooo good and the granola topping makes it even better.
- 2 tbsp. liquid honey
- 2 tbsp. dark brown sugar
- 2 tsp. cinnamon
- 1 tsp. freshly grated nutmeg
- 1 tsp. pure vanilla extract
- 4 Granny Smith apples, peeled and coarsely chopped
- 10 fresh figs, stems removed and finely chopped **
- 1 cup granola
Preheat oven to 350 degrees. Combine the honey, sugar, cinnamon, nutmeg and vanilla in a bowl and whisk to combine thoroughly. Add the apples and figs and coat with the mixture.
Grease a 12 x 12 baking dish and pour the mixture in. Sprinkle the granola over the top, cover with foil and bake for 25-30 minutes (until the apples are tender).
Remove the foil and bake another 5-6 minutes. Let stand at least 10 minutes before diving in. You can’t yet….you forgot the vanilla ice cream (or whipped cream) to just add a little more pizzazz!
**Do not use dried figs. They leave an unsatisfactory taste in your mouth.
Chicken Liver Pate With Brandy
This recipe is a great go-to when you are preparing a gathering of the clan or some kind of special celebration. Read it, try it and become the “star” hostess. When you add a decoration set in the butter topping, you will get oooohs and aaaahs and you can say to yourself “damn I did this”.
- 3 tbsp. butter, plus an extra 1/4 cup for sealing in the pate
- 1 cup finely chopped shallots
- 1 tbsp. finely chopped garlic
- 1 tbsp. fresh thyme, finely chopped
- 3/4 tsp. allspice
- 3/4 cup brandy
- 1 1/4 lbs. chicken livers, rinsed
- 2 tsp. sugar
- pinch of salt
- 3 tbsp. heavy cream
Heat 3 tbsp. of butter in a saute pan and saute the shallots, garlic and thyme until the shallots are translucent (about 4-5 minutes). Do not brown.
Add the allspice and brandy to the pan, reducing until the brandy thickens slightly (about 40-45 seconds).
Increase the heat to medium and add the chicken livers. Saute until the livers are cooked on the outside but still pink on the inside (about 5 minutes). Do not cook through all the way.
Immediately scrape the liver mixture into a food processor, add the cream, sugar, salt and puree until smooth. Scrape this into a 1 1/2 cup ramekin or pretty bowl. Place the edible flowers in a pretty pattern or herb leaves on top of the pate.
Melt the remaining butter and let it the milk solids settle. Skim the froth off the top and discard. Pour the clarified butter over top, covering the design. Set in the fridge until it becomes solid. Cover with plastic wrap, letting it sit for a day or two for the best flavours.
This will keep for a week…..but trust me, you won’t have any leftovers. This pate will serve 6.
Baked Banana Pudding
This is an addictive pudding and your kids will be fighting over the last of this dessert.
- 2 cups half and half
- 1/4 cup sugar
- 1/2 cup flour
- pinch of salt
- 3 large eggs, separated,
- 2 tbsp. butter, room temperature
- 2 tbsp. best quality vanilla extract
- 3 egg whites
- 1/4 tsp. cream of tartar
- 1/2 tsp. vanilla extract
- 1/4 cup icing sugar
- about 44 vanilla wafers (half of a 12 oz. box)
- 3 ripe bananas, sliced 1/4 inch thick pieces
For the pudding, using a double boiler set over simmering water, combine the half and half and sugar. Whisk in the flour and salt until combined (about 2 minutes) then remove from heat.
Place the egg yolks in a separate bowl and gradually add half of the hot mixture, constantly whisking to temper the eggs. Return this mixture to the remaining hot mixture back on the stove. Cook, stirring constantly until thickened and the consistency of pudding. This should take about 10 minutes. Remove from the heat and stir in the butter and vanilla. set aside.
Prheat oven to 350 degrees. For the meringue beat the egg whites for about a minute. Add the cream of tartar, vanilla and icing sugar and beat on high until stiff peaks form.
In an 8 inch square baking dish cover the bottom with the wafers. Top with half of the banana slices and one half of the pudding. Make a second layer, ending with the pudding. With a spatula, spread the meringue over the top of the pudding and form attractive peaks.
Place in the oven and bake for 15-20 minutes until the top turns a golden brown. Let cool down to room temperature (if you can wait that long) and serve to your adoring public.
In a word: Yummy
Grilled Vegetable Salad
Compliments of Chef Justin of the Walnut Grove Resort was this wonderful, refreshing grilled salad. The secret is not to over cook the vegetables. This will serve 6.
- 1 red bell pepper
- 1 green Poblano pepper
- 1 orange or yellow bell pepper
- 1 carrot
- 1 parsnip
- 1/2 bunch of asparagus
- 1 medium zucchini
- 1/2 head of cauliflower
- 1 red onion
- 1 generous tbsp. of minced garlic (we prefer baked garlic, however)
- 4 tbsp. olive oil
- 2 generous tbsp. honey
- 3 tbsp. good balsamic vinegar
- 3 tbsp. basil, cut in chiffonade style
- Asiago cheese shavings
- salt and pepper to taste
Preheat the barbecue on medium/high temperature. Cut the peppers into quarters, (seeded). Peel the carrot, parsnips and slice into 3 lengthwise, as well as the zucchini.
Remove the woody parts of the asparagus (snap naturally). Cut the cauliflower into large florets and the onion into 1/2 inch pieces
Toss each vegetable in a bowl with olive oil to coat, and set aside until all the vegetables are oiled and ready to grill. Keep the vegetables in separate piles.
Place the carrots and parsnips on the grill first, and watch carefully as the sugars can caramelize very quickly. Once the grill marks show, move them to the top shelf of your barbecue to avoid overcooking.
Place the cauliflower on next and cook in the same fashion as the carrots. Continue to cook the rest of the vegetables, being very careful not to overcook them. Remove them and let cool down.
When cool enough to handle, cut each one into 1/2 inch strips, julienne style and place in a mixing bowl.
Add all the remaining vegetables except the cheese and mix well. Let this sit for a while to let the flavours blend. Mix in the amount of cheese you like and hold some back to garnish the top.
This is a very fresh tasting salad done on the barbecue. Try it!