This is the craziest thing going – I don ‘t eat onions but I can/will/do eat this.
This is also a recipe that anyone we have served it to, wants the recipe. Sure wish I could do this commercially then! Oh well….
- 1 lb. maple bacon
- 1/2 lb. smoked bacon
- 1 onion, peeled
- 2 cloves garlic
- 1/4 cup rice wine vinegar
- 1/2 cup dark brown sugar
- 1/4 cup pure maple syrup
- 1/4 cup Sangiovese wine
- 3/4 cup strong black coffee (brewed not instant)
- 2 dried bay leaves
- 1/4 cup brer rabbit molasses (or your fav molasses)
- 5-6 bittersweet chocolate melting discs (yes)
- generous drizzle of fig balsamic vinegar (last one to be added)
Slice the bacon into 1 inch strips and cook in a large skillet until crispy (if not real crispy, it will not turn out). Drain the fat and reserve the bacon bits.
Now slice the onion wafer thin in circles and then cut them in half (half disc shape). Also they become too stringy if not cut in half.
Put all the ingredients into a crock pot, turn on high and leave for a minimum 4 hours. Leave the fig balsamic vinegar to the very end.
This will probably be too liquid at the end of 4 hours, so place in a saucepan and cook down until the jam is thick and syrupy. Now add the fig balsamic vinegar and taste. If your eyes roll over, then it is right.
Before I forget, using your hand immersion blender (motor boat motor) run it through the hot mixture once or twice. The idea here is to break it up a little, not make a puree out of it. Once you make it, you will know what I mean.
This will keep in the refrigerator for up to 2 weeks. When ready to serve, microwave for a few seconds (20-25) and serve warm. This can be used in and on so many different foods, even a spoon. So there!
Also, if you make this, let me know what you think, please.
Waffles With Coconut Creme Anglaise
After being in Antwerp last month and devouring their waffles (ummmmm the best), here is a tasty one to put out on Sunday, or Monday, Wednesday….can you see where I am going with this? Any day is a good day.
Creme Anglaise
- 1 x 14 oz. can coconut milk
- 1/3 cup whipping cream
- 1/2 cup sugar
- 4 egg yolks
In a pot stir together the milk, cream and 1/4 cup of the sugar and bring to a boil over medium heat.
Whisk together the eggs and remaining sugar in a bowl until it becomes thick and pale in colour. Now, while whisking constantly, SLOWLY pour the hot milk mixture into the whipped egg mixture until well incorporated.
Pour this all back into the pot and cook gently over a low heat, stirring with a wooden spoon, until the custard thickens enough to coat the back of a metal spoon. Immediately take the pot off the heat and strain through a fine mesh sieve into a clean bowl.
Allow to cool in the refrigerator, stirring once in awhile. Cover and refrigerate until ready to use.
Marinated Oranges
1/2 cup ribbons of fresh coconut or dried coconut ribbons
4 oranges, peeled and cut into segments
1 tbsp. Cointreau
Place the coconut on a parchment lined cookie sheet and baking, stirring only once until golden, 5-7 minutes. Set aside to cool on the baking sheet.
Place orange segments in a bowl and stir in the Cointreau. Let marinate at room temperature while you now make your waffles.
Almond Waffles
- 1 cup natural almonds, sliced
- 1 cup flour
- 2 tbsp. cornstarch
- pinch of salt
- 1/3 cup crisco oil
- 2 large eggs, separated
- 1/2 cup buttermilk
- 1/2 cup 2% milk
- 1/2 tsp. pure vanilla extract
Preheat oven to 350 degrees. Place almonds on parchment paper lined cookie sheet and, stirring occasionally, bake until they turn a golden colour. Let them cool down before placing in your blender,( saving 1/2 cup before grinding and set aside) and pulse of a fine powder. Do not over process.
Preheat waffle iron as you normally would.
In a large bowl whisk together the almond powder, remaining 1/2 cup of the toasted sliced almonds, flour, cornstarch, baking soda and salt. In another bowl whisk together the oil, egg yolks, buttermilk and vanilla. Add to the wet ingredients and stir together until just blended. Do not over-mix.
Beat egg whites in an electric mixer until soft peak form, about 2-3 minutes. Gently fold into the batter.
Cook waffles according to instructions of your machine.
To assemble, divide waffles among serving plates, top with the marinated oranges and sprinkle on the coconut ribbons. Serve the creme Anglais along side for your guests to help themselves.
Response: WOW and Yummy!
Onion Soup With Mussels (Moules) And Beer
While on vacation with Don’s daughter, Carole in Antwerp, Don had a feast of Moules et Frites and thought I should share a recipe similar to what he had. His mouth still waters at the thought of it.
- 5 tbsp. butter
- 3 onions, sliced thinly
- pinch of salt
- 3 cups vegetable stock
- 1 garlic clove, finely chopped
- 1 cup good strong beer
- 2 lbs. mussels, cleaned and rinsed
- 1/2 baguette, sliced
- 1 1/2 cups grated mozzarella cheese
- 1/2 cup asiago cheese, grated
In a large frypan, melt the 4 tbsp. butter and cook the onions down for about 20 minutes, stirring often until softened and beginning to brown. (wipe the tears if you have to). Season with salt, reduce temperature to low and continue cooking a further 10 minutes again, stirring often. Deglaze with the vegetable stock and set aside.
While the onions are cooking, heat the remaining butter in a large pot on high heat. Saute the garlic for 30 seconds and add the beer and cook for 1 minute. Add the mussels, cover and cook for 4 minutes, shaking the pan occasionally until the mussels have opened. Discard any that are broken or have not opened. Set aside 12 mussels in their shell and when the rest are cool enough to handle, remove them from their shells, reserving them separately.
Add the onions and stock to the cooking liquid, bring to a boil and cook 5 minutes.
Preheat the broiler. Place the bread slices on a parchment lined baking sheet, cover with the mozzarella cheese and broil for 1 minute until melted and browning.
Reheat the shelled mussels in the soup. Ladle the soup into 4 bowls, place 3 mussels in the shell in each bowl, and top with a mound of the grated Parmesan cheese and set a slice of the cheese toast on the side of the bowl.
If you like mussels, you are going to LOVE this soup.
Summer Fruit Tray with a French Cream Dip
Ah, yes…warm days and evenings on the deck/patio with family and friends over for fun and games.
Get this ready in advance and you will be a hit for sure. Lots of ice cold lemonade (or white wine). Ooooooh, so good!
- 1 whole pineapple, peeled and sliced into wheels, core removed
- 2 large clusters each of green and red seedless grapes
- 1 cantaloupe, cut into balls
- 1 honeydew melon, cut into cubes
- 24 strawberries with stems attached
- 6 kiwi (gold as well as green), peeled and quartered
- 2 cups blueberries
- 3 peaches, peeled and sliced
- butter lettuce to line a large tray
French Cream Dip
- 1 8 0z. pkg. of cream cheese
- 1 cup sifted icing sugar
- 1 cup whipping cream
- 1/4 cup berry sugar
- 1 lemon, zested and juiced
- pineapple juice
Soften the cream cheese and then whip in the icing sugar. Whipe the cream and sugar together until soft peaks form. Combine the cream cheese, whipped cream, lemon juice and zest and add just enough pineapple juice to make it the consistency you want.
Put the dip in a pretty bowl and set in the middle of the tray and put the fruit around it in a pretty manner. Have toothpicks in a container for guests to use, a spoon in the dip and small plates with napkins for each person.
This is a delicious way to serve fruit.
Carmelized Onion and Bacon Mini Quiches
Nothing makes a hostess super great except by being prepared and not a slave in the kitchen when you have a house full of company. They came to see you, talk to you and enjoy all you have to offer. Your job, however, is to plan ahead, make ahead and only allow last minutes tasks to take place.
That means candles lit, nuts, candies in dishes spread around for easy access by everyone and double check before the doorbell rings that your bathroom is sparkling clean and then greet them, put a drink in their hands and bring out the “oh my” quiches.
- Use ready-to-use mini pastry shells.
- 2 tbsp. oil
- 1 medium onion, finely chopped
- 4 oz. bacon, cooked crisp
- 3 tsp. whole grain mustard
- 2 large eggs
- 1/2 -3/4 cup half and half cream
Preheat oven to 400 degrees. Heat the oil in a skillet until hot and add the onion, cooking over medium heat for about 30 minutes until golden. This brings out the sweetness of the onion. (so they say).
Remove the onion and allow to cool. Add the chopped bacon and cook until crisp. Add the onion to this and 3 tsp. of the mustard. Season with a pinch of salt and pepper.
Beat the eggs until foamy and add the cream, blending completely. Into the tart shells, add equals amounts of the onion mixture and carefully spoon the egg mixture over the top. Place on parchment lined cookie sheet(s) and bake for 15-18 minutes until puffed and golden in colour.
Make sure each guest has a small plate and napkin. Enjoy and I hope you have more …they’ll be asking.
Now….where did I put my wine glass?
Gena and Don’s Seafood Paella
A few years ago, our friend Gena was out for a visit and, after pouring her a glass or two of white wine, the two of them started to invent. This is basically what transpired. Me? I set the table and watched and just listened to these two. Believe me, this was an education. More laughter than a comedy club.
- 3 tbsp. Spanish olive oil
- 1/2 – 3/4 lb. raw jumbo shrimp, peeled and deveined
- 2 1/2 tsp. sweet Spanish smoked paprika
- 2 tsp. salt
- 1/2 tsp. sugar
- 4 oz. Spanish chorizo, sliced into 1/4 inch half moons
- 1 cup onion, diced
- 1 can diced tomatoes with juice
- 2 tbsp. minced garlic
- pinch of saffron threads, crumbled
- 2 cups Arborio rice
- 3 cups of fish or chicken stock
- 1 cup dry white wine
- 1 pound manila clams, well washed and purged
- 1/2 cup frozen peas
- 1 lb. mussels, well scrubbed and debearded
- 3 tbsp. chopped fresh parsley
- 2 lobster tails, quartered
Preheat oven to 375 degrees.
Set a 14 inch paella pan over medium high heat and add 2 tablespoons olive oil. Season shrimp with 2 teaspoons paprika and pinch of salt. Once oil is hot, sear shrimp, about 1 minute per side. Remove from pan and set aside. Add the remaining oil and chorizo to pan and sear, stirring occasionally, until the sausage is nicely browned (1 – 3 minutes).
Add onion, garlic and saffron to pan and saute, stirring often, until lightly carmelized – 6 – 7 minutes. Add rice and cook, stirring, 3 minutes. Season with the remaining salt and paprika. Add stock to the pan, bring to a boil and reduce heat to a simmer and cook, without stirring, until the rice is no longer soupy but some liquid still remains. Give the rice a stir to loosen and add the clams with their opening edges facing up. Reduce to low heat and simmer for about 5 minutes.
Add the peas, mussels (again, facing up) and shrimp to the pan and continue and stir if using lobster tails.
Transfer pan to the oven and cook until the clams and muassels have opened and most of the liquid has been absorbed, and the rice is almost cooked through (10 minutes). Remove from the oven, cover and let stand for about 10 minutes before serving. Serve with the garnished parsley.
Oh yeah, be sure to have more wine in the cooler. Now, where did I put my glass? Gena, did you take it?
Grilled Caesar Focaccia
This is a great way to have ‘homemade’ focaccia bread. It is easy, tasty and everyone will love it. You may have to make two at a time.
- 1 lb. store bought pizza dough
- 2 tbsp. cornmeal
- 8 slices of bacon, cooked crisp
- 1 portobello mushroom, gills removed and cut in 1″ strips
- 1 tsp. olive oil
- pepper and salt to taste
- 1 bag of shredded 4 cheese
- 4 cups chopped romaine lettuce
- Caesar salad dressing
Place the dough in a greased large bowl, cover with plastic wrap and let sit to room temperature (about 1 hour).
Preheat the barbecue to medium high for 10 minutes or until temperature reaches 400 degrees. Clean and lightly oil the grill.
Invert a baking sheet and sprinkle the cornmeal generously over it. Place the dough on the sheet. Using your fingers, push the dough out gently but firmly over the entire baking sheet.
Drizzle the mushroom slices with the olive oil and season with salt and pepper. Grill for 2 minutes on each side. Set aside.
Carefully slide the dough off the baking sheet onto the center of the barbecue grill.Close the lid and cook for 4 minutes or until the bottom is a golden brown. Using tongs, carefully turn the dough.
Arrange the mushrooms, bacon and cheese over the top and close the lid again for another 4 minutes or until the bottom is a golden brown. Do not burn. Remove to a cutting board.
In a bowl, toss the dressing over the lettuce. Cut the focaccia into 4 pieces, mound the caesar salad on top and serve immediately.
Make sure the wine is white, crisp and well chilled. Yummy.
Cornish Game Hens With A Madeira Citrus Sauce
I love cornish game hens and, like most people, tend to ignore them for periods of time. Try this and the sauce will make you want to cook this more often.
4 frozen cornish game hens, thawed
salt
pinch of pepper
3/4 cup melted butter
Heat oven to 500 degrees. Run cold water through the cavity of the hens and pat dry with a paper towel. Sprinkle cavity of each hen with a pinch of salt and pepper. Tie the legs together and arrange with breast side up in a shallow roasting pan. Brush with butter.
Roast for 15 minutes, uncovered, then lower the temperature to 400 degrees.
Turn the hens upside down. Pour 1/2 cup water over the hens and cover with foil. Bake for 30 minutes.
Turn the hens one more time, baste with pan drippings and now, uncovered and basting often, roast a further 30 minutes, until tender.
Sauce
1/4 cup orange peel
1 1/2 tbsp. lime peel
3/4 cup orange juice
2 tbsp. fresh lime juice
1 cup, red currant jelly
1/2 cup Madeira wine
1 tsp. dry mustard
1/2 tsp. ginger
pinch of salt
drop of Tabasco
In a small saucepan, combine the orange and lime peels and juices and bring to a boil. Cook over medium heat for 15 minutes or until the peels become translucent.
Add the wine, currant jelly, mustard, ginger, salt and Tabasco. Bring to a boil, stirring constantly. Reduce heat and simmer for 20 minutes to reduce to 1 1/4 cups, then cool for 10 minutes.
To serve, plate each one and pour sauce over. Any extra pour into a bowl for everyone to add more if needed. (there won ‘t be any, but I thought I would add it anyway).
Lime Oatmeal Cookies
I love limes and I love oatmeal….so here is a good way to have both.
- 1/2 cup butter, room temperature
- 1 egg
- 1/2 cup mashed banana
- 1 tsp. pure vanilla extract
- 1/2 cup dark brown sugar
- 1 1/2 tsp. lime zest
- 1 cup pastry flour
- pinch of salt
- 1 tsp. baking powder
- 1 1/2 cups rolled oats (not instant)
- 1/2 cup chopped pecans
- 1/2 cup chopped candied ginger
- 1/2 cup chocolate chips
Preheat oven to 350 degrees. Cream the butter and egg together until smooth. Gradually add in the banana, vanilla and brown sugar. Add the lime zest and mix well on low speed in your mixer until all the ingredients are thoroughly blended.
In a large bowl, sift the flour, salt, baking powder, oatmeal, nuts and chocolate chips and use a whisk to combine the ingredients completely. Stir the dry ingredients into the wet ingredients and mix until there is no dryness.
Using a parchment line cookie sheet, drop by heaping tablespoons, 2 inches apart, and with a dampened finger, press the top lightly to flatten. Bake for 20 minutes until lightly browned and then cool on a wire rack.
All I can say is YUMMY…..
Chocolate Loaf
This is very rich, moist cake (almost like a mousse) and should be kept in the refrigerator, but oh so good!
- 4 eggs, separated
- 4 x 4 oz. bars of cooking chocolate
- 1/2 cup soft butter
- 3 tsp. sugar
- 4 tbsp. flour
Lightly butter a 9 x 5 inch loaf pan and line with waxed paper.
Place the egg whites in a large bowl and let sit for 1 hour to become room temperature. This will allow the best volume when beaten. Place the yolks in another bowl.
Preheat oven to 425 degrees. In a metal bowl over simmering water, melt the chocolate, stirring occasionally. When smooth, remove from the heat and add the butter. Stir this in with a spoon.
In your mixer, beat the egg whites until stiff. Set aside. With the same mixer, beat the yolks until thick and lemon coloured. Slowly add the sugar, beating constantly. Now add the flour, beating only until just blended.
Stir in the the yolks into the chocolate mixture. With a whisk gently fold this into the egg whites.
Turn into the loaf pan . Reduce the oven to 350 degrees and bake for 25 minutes. When done, remove to a rack to completely cool. This cake will settle down just like a cheesecake. Place in the refrigerator for about 5 hours.
Loosen the cake and then invert onto a serving plate. Garnish with chocolate curls and slice. This will give you 16 slices.
Enjoy!
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
Chocolate Raspberry Cheesecake
I know. Yesterday I posted a chocolate cake martini….well? This is the perfect companion.
- 1 chocolate cracker crust (store bought is great)
- 6 oz. cream cheese
- 1 can condensed milk
- 1 large egg
- 3 tbsp. lime juice
- 1 tsp. pure vanilla
- 1 cup fresh raspberries
- 2 squares semi-sweet chocolate
- 1/4 + cup whipping cream
- 1 oz. Chocolate Raspberry port
Preheat oven to 350 degrees.
With your mixer, beat the cream cheese until fluffy and gradually add in the condensed milk, beating until smooth. Add the egg, lime juice and vanilla. Again, mixing well.
Arrange the raspberries on bottom of the crust. Add more if needed to cover. Slowly pour the cheese mixture over the fruit.
Bake 33-35 minutes until center is almost set. Turn off the heat and leave in the oven to cool down.
In a small saucepan, melt the chocolate and whipping together. Pour in the port and continue stirring until it thickens. Remove from the heat.
Top the cheesecake with the chocolate glaze and cool for 24 hours. Garnish with fresh berries and whipped cream if you wish.
Serve with the chocolate cake martini…Whew! What a dessert.
** Don’t forget to place a pan with water in the bottom of the oven, while baking the cheesecake. It prevents cracking.