This is a lovely dinner to present to….your friends, partner/spouse, guests…whomever you wish. It is not complicated. It serves 4
- 2 tbsp. butter
- 3/4 cup whipping cream
- 1 small round of Brie, skin removed
- 1 cup flour
- 1-2 tbsp. butter
- 16 spears fresh asparagus, peeled
- 8 ounces fresh crab
- 2 lbs. Veal cutlets
Preparation:
Melt 2 tbsp. of butter in a small saucepan over slow heat. Add the whipping cream and as bubbles start to form on the edges, whisk in the Brie cheese and stir until completely melted. Cover and set aside to keep warm (or put in warming oven).
If the veal has not been pounded out, take a mallet and, after covering with eaxed paper, pound it out until it is thin and unison in size. Dredge in the flour and make sure to knock off the excess. Melt the butter in a large fry pan. Cook in the butter for 2-3 minutes until browned . Set aside and keep warm.
Add enough water to your pot with a steamer bowl and bring to the boil. Snap off the asparagus where it does so naturally and drop in the water for only a couple of minutes (keeping the bright green colour). Place the crab meat over the asparagus to steam and get hot.
To assemble, plate the veal, top with a little crabmeat. Place 4 asparagus spears on top and drizzle the cheese sauce over the top. Serve extra sauce on the side. It will be all used up as it is soooo tasty. The only thing this needs is a crisp , warm dinner roll and fresh butter.
Never use margarine for this recipe. Actually, never use margarine. Butter is better for sure.
Glazed Ham Updated
Everybody has their own way of preparing ham and this is just one more. Give it a try, it really is DELICIOUS.
- 1 Maui pineapple, peeled, cored and cut crosswise into 1/4 inch thick slices
- 3 cups sugar
- 2 cups water
- 1/4 cup grainy mustard
- 1 smoked ham (approximately 10 pounds trimmed of all but 1/4 inch of fat
- 35-40 whole cloves
- 1 cup Chardonnay wine
To start bring the pineapple, sugar and water to a boil. Reduce and simmer until the pineapple looks translucent and has reduced to about 4 cups (about 1 hour). This glaze will keep covered and in the fridge for 3 days. A great make ahead.
Preheat oven to 350 degrees and put the rack on the lowest position. Score the ham with a sharp knife in a pattern of 1 1/4 inch diamonds. Press a clove in the center of each diamond (wear gloves if you must, cloves are sharp). Place the ham, cut side down, in a roasting pan and drizzle wine over the top. Coat ham with half of the glaze. Cover with parchment then foil and bake for about one hour. Remove from the oven.
Increase the temperature to 425 degrees. Now uncover the ham and coat with remaining glaze. Bake uncovered until browned (about 40 minutes.) If the bone becomes too dark, tent it with foil. Let set for about 30 minutes before carving. Serve with the pan drippings and pineapple.
A great dinner is upon you.
Rack of Lamb
Lamb is something you either love or hate. So for the lovers of lamb this one is for you.
- 3 tsp. butter
- 1 1/2 cups chopped white onions
- 1 cup finely chopped carrots
- 2 cups beef broth
- 1 1/2 cups dry red wine
- 1 cup chicken broth
- 1 1/2 tsp. tomato paste
- tsp. finely chopped fresh rosemary
- 1 1/2 tbsp flour
Preparation: Preheat oven to 400 degrees.
Melt 2 tbsp. butter in heavy saucepan over medium heat. Add onions and carrots and sauté for about twelve minutes or dark brown (not burnt). Add broth and next 4 ingredients and boil for ten minutes.
Mix remaining tbsp of butter with 1 tbsp flour to make a paste. Whisk into the sauce and simmer until the sauce thickens which should take about ten minutes. Strain the sauce and put back into saucepan, keeping warm until ready to serve.
- 1 cup honey
- 3 tbsp. soy sauce
- 2 tbsp mustard
- 2-1 1/4 lb. trimmed racks of lamb
Whisk honey, soy sauce and mustard in a small bowl, adding two tbsp. glaze to this. Place lamb on a baking sheet and brush each lamb rack with remaining glaze. Roast only until a meat thermometer inserted into the center of the lamb registers one hundred and thirty degrees. Continue brushing with glaze throughout the cooking process.
Cut the lamb between the bones and serve with sauce drizzled over.
For anyone who likes lamb, this is a lovely way to prepare it. It is so tasty and cooked perfectly. Bon Appetite and enjoy!
Tenderloin For All Occasions
Serves 4
- 2 pork tenderloins
- 4 tbsp. honey
- 2 tbsp. brown sugar
- 2 tbsp. cider vinegar
- 1 tsp. mustard
- 1/8 tsp. ground nutmeg
Preparation:
Preheat oven to 375 degrees
This is really simple-place the tenderloins in a roasting pan (silver skin removed) and combine all the ingredients and pour over the tenderloins. Roast in the oven for about 25 minutes or until a meat thermometer reaches 155 degrees. You can also add blueberries and a touch of cinnamon to the sauce. If you do, be sure to add a little butter as well to make it glisten.
Remove from oven and let rest for five to eight minutes. Slice thin and serve, spooning any drippings over the sliced meat.
This doesn’t get any easier, but it tastes like it took more.
Rack Of Lamb
This is what you serve your company with great flair.
- 3 tsp. butter
- 1 1/2 cups chopped white onions
- 1 cup finely chopped carrots
- 2 cups beef broth
- 1 1/2 cups dry red wine
- 1 cup chicken broth
- 1 1/2 tsp. tomato paste
- 1 tsp. finely chopped fresh rosemary
- 1 1/2 tbsp flour
Preparation: Preheat oven to 400 degrees.
Melt 2 tbsp. butter in heavy saucepan over medium heat. Add onions and carrots and sauté for about twelve minutes or dark brown (not burnt). Add broth and next 4 ingredients and boil for ten minutes.
Mix remaining tbsp of butter with 1 tbsp flour to make a paste. Whisk into the sauce and simmer until the sauce thickens which should take about ten minutes. Strain the sauce and put back into saucepan, keeping warm until ready to serve.
- 1 cup honey
- 3 tbsp. soy sauce
- 2 tbsp mustard
- 2-1 1/4 lb. trimmed racks of lamb
Whisk honey, soy sauce and mustard in a small bowl, adding two tbsp. glaze to this. Place lamb on a baking sheet and brush each lamb rack with remaining glaze. Roast only until a meat thermometer inserted into the center of the lamb registers one hundred and thirty degrees. Continue brushing with glaze throughout the cooking process.
Cut the lamb between the bones and serve with sauce drizzled over.
Lamb, Beef or Pork Pot Pie
This makes two pies…one for now, one for later or if really, really hungary……
You can make it with whatever meat you like. You will need:
- 2 lbs. meat, boneless,
- 2 tbsp. MILD curry paste
- 2 tbsp. vegetable oil
- 1 large onion, thinly sliced
- 4 cloves minced garlic
- 1 tbsp. fresh minced ginger
- 3 cups sodium reduced beef stock
- 2 red peppers, chopped
- 1 seeded and minced jalapeno pepper
- 1 lb. yukon gold potatoes, peeled and cubed
- 2/3 cup flour
- 2 boxes frozen deep dish pie shells, thawed (oh, go ahead and cheat a little)
The day before, place the meat (cut into 1 inch cubes) in a large bowl and add the curry paste. Stir well to cover and leave in the fridge overnight.
Next day, in a large frypan, heat the oil on medium heat. Brown the meat in batches and remove to a plate. Add the onion, garlic, ginger and 1/2 cup of beef stock and cook for about 5 minutes until softened. Add the peppers and cook a further 2 minutes.
Add the meat to the saucepan and add the remaining stock and potatoes. Bring to a boil. Now reduce the heat and cook for 30 minutes until tender.
Preheat oven to 375 degrees. Whisk flour and 1 cup of water until smooth. Drizzle into meat mixture and bring to a simmer and cook, stirring continually for about 5 minutes until thickened. Let cool but stir from time to time.
Place the two thawed pie shells on a baking tray and divide the filling evenly. Now roll out the top pastry and cut into 3 inch circles. Place the circles by laying them flat on the bottom shelf of the oven. Bake for about 30 minutes.
When serving, place a circle of the pastry on top. Looks great and tastes even better.
Ginger Lamb in Teriyaki Sauce
This is a slightly different taste for lamb. Try it and see if you agree with my husband. It is a great flavour.
- 1 boneless lamb loin
- 2 tsp. Finely grated ginger
- 1 1/2 tbsp. dark brown sugar
- 2 tbsp. soy sauce
- 1/4 cup white wine
- 1 tbsp. olive oil
Combine all the ingredients and pour over boneless lamb loin, toss to coat and let aside for about 10-15 minutes.
In a very hot frypan cook the lamb about 3-4 minutes on each side. Add the marinade and cook for only 1 minute more.
Serve with steamed rice or baby potatoes and greens.
Lucille’s Meatballs
This recipe is my sister-in-law’s. Try it , it is sooooo good!
- 1 egg slightly beaten
- 1/2 cup milk
- 3/4 cup cracker crumbs.
Mix together and let sit until milk is absorbed.
Add: 1 1/2 lbs hamburger, salt and pepper to tastes and fresh chopped parsley. Mix into 1†balls and brown in a large fry pan. When cooked, place in a casserole.
Now, you need:
- 1 medium onion, chopped
- 1 tin of mushrooms (not bits and pieces)reserve liquid
- Saute this in same fry pan until the onions are transparent, then add:
- 1 tin of water
- 1 tin of consomme OR 2 tins beef broth
- reserved mushroom liquid
Cook this until it thickens. Pour over meatballs and bake for 1 hour in a 350 degree oven.
This dish is heavenly when served with garlic mashed potatoes and fresh asparagus.
Taste rating: 9