Due to the fact I am of Irish descent, we always hold a dinner in the honour of my Pop and St. Patrick. Neighbours and friends have certainly consumed such meals. Tonight, it is not as elaborate but still will be super-duper delicious.
I wasn’t sure if I should just give you the menu today and the recipes and pictures tomorrow.
Okay, I have really thought it over and you get the menu today plus pictures of the table. How’s that for a compromise? You can see by the settings, no one gets away with NOT participating.
- Fresh Shrimp with homemade seafood sauce
- Hazelnut/Date crackers with Cheddar Cheese Cream Cheese
- Best Green Pea Soup you will ever eat with a
- Lacy Cheese Garnish
- Guinness Beef Stew
- Soda Buns
- Blood Orange Creme Brulee
- Assorted Wine/Cooler/Beer
That should give you some idea what is being served. Lucky friends, lucky us.
Individual Mini Beef Wellington
I LOVE Beef Wellington and, while I am trying to get one certain couple to come for dinner in the near future, I mentioned having these to Don. How special can this be? You should see the menu devised so far…never mind. Read on.
- 1 – 5 lbs. beef wellington, trimmed and halved crosswise
- coarse salt and freshly ground pepper
- 2 tbsp. olive oil
- 1 clove of garlic, peeled
- 2 full pkgs. buttery puff pastry
- 8 oz. pate
- 2 large eggs
Season the beef with salt and pepper and rub the surface of the meat with the garlic. Heat 2 tbsp. of oil in a heavy skillet over a high heat and add half of the beef, turning over until all sides are browned (about 2-3 minutes) Transfer to a cutting board and cook the other piece of beef the same as the first. Cut each half into 4 equal pieces.
Roll out one pkg. of puff pastry to a larger than 16 x 12 size. Trim off the edges and now cut into four 8 x 6 (approx.) squares. Place one piece of meat on each square and top with about 2 tbsp. of the pate, making sure to spread it evenly.
Lightly beat the egg and brush over the edges and fold up the corners to enclose the filling and press gently to seal. With some of the pastry scraps, make a design addition to the top of the wellingtons.
- If not using same day, Place these, seam side up, on a parchment lined baking sheet, wrap well in plastic and then foil. These can now be frozen for up to 2 weeks. *
Preheat oven to 425 degrees.
Lightly beat the second egg and brush over the wellingtons. Divide these between 2 parchment lined baking sheets. Bake for 35 minutes until pastry (medium rare) or longer to a medium and is puffed and golden and remove to rest for 15 minutes.
These would be absolutely delicious with sautéed mushrooms (in butter of course, perhaps also a drop or two of a good cognac). The alcohol will cook off but will impart a lovely flavour to the mushrooms. Also, garlic mashed potatoes. YUM! Oh, before I forget, make sure you have a bottle of a lovely red…a Malbec would be perfect or even a beautiful Pinot Noir.
OR
Plate with the Wellington in the center, spoon some mushrooms on the side and spoon the salad on the plate with a drizzle of fresh lime juice and olive oil. (This takes the place of potatoes and makes the meal a little lighter). Make sure you have some wonderful red wine to complement the meal. A lovely Pinot Noir or a Sangiovese is perfect.
Pear and Lime Pie With A Pate Brisee Crust
This crust is the flakiest ever when served the day it is made. To hold it over for a day, tent with foil and store at room temperature. Can be placed in the refrigerator for up to 2 days – tented of course.
Crust Recipe
- 2 1/2 cups flour
- 1 tsp. salt
- 1 tsp. sugar
- 2 sticks unsalted butter ( 1 cup) cold and cut into small cubes
- 1/4 – 1/2 cups ice water
- 1/3 cup of water
Pulse the flour, salt and sugar in the food processor until combined. Add the butter and pulse until it resembles coarse crumbs with some pea-size pieces remaining.
Drizzle 1/3 cup of water and blend until mixture holds together when pinched. If this is too crumbly add more water, 1 tbsp. at a time. Do not over process.
Divide dough in half. Transfer to two pieces of plastic wrap; knead two times and form into disks. Wrap in the plastic and refrigerate at least one hour.
Now that is done. Just make a note that this the flakiest when used the same day you make it. Let’s finish this now.
Filling
- 8 Anjou pears, peeled, cored and cut into 3/4 inch wedges
- 1/2 cup sugar
- 1/4 cup diced candied lime peel
- 1/4 cup cornstarch
- 2 tbsp. fresh lime juice
- 3/4 tsp. coarse salt
- 1/4 tsp. freshly grated nutmeg
- flour for dusting
- Pate Brisee (just made)
- 2 tbsp. unsalted butter, cut into small pieces
- 1 large egg, well beaten
- 1 cinnamon stick
Preheat oven to 375 degrees with the rack in the center. Add a sheet of tin foil on the rack below just in case juices run over.
In a large bowl combine the pears, sugar, lime peel, cornstarch, lime juice, salt and nutmeg.
On a lightly floured work surface, roll one of the disks out to a 13 inch round (about 1/8 inch thick) Fit into a 9 inch pie plate. Pour the filling in the pie shell. Dot with butter on top.
Roll out the second disk to a 13 inch round, about 1/8 inch thick. Drape this over the filling. Trim the overhang to 1 inch and press to seal, then tuck under and crimp with a fork. Brush the top with the beaten egg. In the top, cut 5 slits to allow for venting. Make a pretty design like a leaf. Insert the cinnamon stick to act like the stem. Freeze this 30 minutes.
Bake until the crust is golden on the bottom and the juices are bubbling in the center (about 60-90 minutes). If it is browning too quickly tent with foil or use an edge protector. Remove from the oven to a rack and allow to cool completely. This should take about 4 hours.
Slice and serve. oh no! Too many ahhs and ohhs. Just smile and say thank you. Anyone for more?
Cauliflower Gratin
Before the cost of cauliflower goes through the roof, buy one and make this. It is so truly yummy you won’t want to miss out.
- 1 cauliflower, cut into small florets – 8 cups
- 2 tbsp. olive oil
- salt and ground pepper
- 3 tbsp. unsalted butter
- 3 tbsp. flour
- 2 cups whole milk
- 1 cup half and half
- 2 tbsp. grated Asiago cheese
- 1 1/2 cups finely grated Gruyere cheese
- pinch of grated nutmeg
Preheat oven to 425 degrees. In a bowl, toss the cauliflower with the olive oil and season lightly with salt and pepper. Lay out on a baking sheet and roast, turning once, for about 20-25 minutes.
Reduce the temperature to 325 degrees. Melt the butter over medium heat and add the flour, stirring for one minute to cook off the flour, slowly whisk in the milk/cream until it begins to simmer. Whisk constantly for about 10 minutes, until it thickens . Remove from the heat and add the Asiago cheese, nutmeg and 1/2 of the Gruyere cheese.
Spray a 2 quart baking dish with Pam and pour the cauliflower in. Sprinkle the remaining Gruyere cheese over the top and bake for about 25 minutes.
You could also substitute the cauliflower with Broccoli. Be adventurous and use half and half.
Trout With Double Brie Ravioli and Citrus Sauce
OMG! We just finished the most perfect meal. We purchased some double brie ravioli (who could possibly resist) and Don brought up a couple of trout fillets. Read this and then make it for yourselves.
- 4 oz. trout fillets each person (depends of how many people you are serving)
- pkg. of double brie ravioli (halved)
- 1/4 cup butter
- 3 tbsp. orange concentrate, thawed
- 2 tbsp. whipping cream
- 1 generous tsp. grated lime peel
- 1 tbsp. lime juice
Season the trout with Lemon pepper seasoning, salt and pepper. Cook the trout with olive oil for 2 1/2 minutes each side. Remove from the heat and tent.
Bring a large pot of water to the boil, add as many ravioli as you will consume and cook according to the instructions.
In a small saucepan, put all the ingredients – Brie, butter, orange concentrate, whipping cream, lime peel and juice and cook over medium heat until well combined.
Put the cooked ravioli into the saucepan with the sauce and stir to cover. Plate the trout fillet and along side that place about 10 mini ravioli with some sauce.
This is mind boggling scrumptious.
Breakfast Muesli For The Holidays
With the busy holiday season closing in, make this ahead of time and then proceed to make a scrumptious breakfast for one and all.
- 2 cups large rolled oats (not instant)
- 1/2 cup pumpkin seeds
- 1/2 cup finely chopped pecans or pistachios, toasted
- 1/2 cup dried cranberries
- 1/2 cup coconut, sweetened
In a large bowl, toast the oats, stirring occasionally for 4-5 minutes until golden. Transfer to a large bowl.
Toast the pumpkin seeds for about 5 minutes until they puff up, then add the nuts and toast for a further 3-4 minutes, being careful not to burn.
Add these to the oats and stir. Add the coconut and cranberries, mixing well.
To serve: Put a 1/2 cup of yogurt (fruit flavoured or plain, your choice) in the bottom of a pretty glass. Add a scoop of muesli to cover. To this you could add some orange segments if you wish. (or blueberries, raspberries or strawberries (quartered and sweetened)
Cover with another generous serving of yogurt and top with more muesli. Drizzle some honey over the top and serve.
The muesli will make about 4 cups.
Slow Cooker Chicken Mole
Okay, no one has said I was a bright light. Last night Don made this incredible meal. Now….did I think to take a picture? Heck no. This morning I decided I would post this dish and then exclaimed “we didn’t take any pictures”. Never mind, I am posting this now and tomorrow we will have a picture. I promise and that is because we have some leftovers. Yaaaaay.
- 1 can whole tomatoes
- 1 onion, chopped
- 2 cloves of garlic, crushed
- 1 tsp. each of chili powder, coriander and salt
- 1/2 tsp. pepper
- 1/4 tsp. cinnamon
- pinch of ground cloves
- 1/2 cup chicken broth
- 2 tbsp. raisins
- 2 tbsp. peanut butter
- 1 oz. unsweetened chocolate, chopped
- 2 lbs. chicken thighs and breasts, cut into 1 inch cubes
- 1/2 cup fresh cilantro (1 1/2 tbsp. dried)
- 2 tbsp. sesame seeds
Mole
Drain the tomatoes, reserving 1/2 cup of juice. Crush the tomatoes and add to the slow cooker with the reserved juice.
Stir in the chopped onion, garlic, chili powder, coriander, salt, pepper, cinnamon and cloves. Stir in the broth, raisins, peanut butter and chocolate. Cover and cook on low for 8-10 hours.
Chicken
Using a hand immersion blender, blend mole until smooth and set aside.
Take 1 1/2 tsp. dried cilantro, sprinkle over the chicken, and sauté in a casserole with lid, cooking until lightly browned. Pour the mole over the chicken, cover and simmer on stove top for about 35-40 minutes.
Serve over Spanish rice or noodles. We topped ours with homemade Crème Fraiche and grated cheddar cheese.
So help me, this is magnificent. Try it! You will see.
Butter Tarts
This is a recipe I love to use with my Christmas baking. Don thinks it should be made much more often but……
This has the option of using golden raisins, chopped pecans or even using both. The choice is yours. To make 30 tarts, just double the ingredients.
- 1/2 cup butter
- 1 cup dark brown sugar
- 2 large eggs
- 1/2 cup pure maple syrup
- 1 tsp. really good vanilla
- pinch of salt
- 1 tbsp. lemon juice
- chopped pecans and/or golden raisins (as many you would like to have)
Let the butter and sugar come to the boil and whisk in the next 5 ingredients. Make sure all is well combined.
Cover the bottom of the pastry tart shells (yours or the frozen forms) with chopped pecans, raisins or both and pour the syrup over each one to just below the top edge of the pastry.
Bake in a 400 degree oven for 10 minutes. Turn down the temperature to 375 and bake a further 10-15 minutes.
Let cool in the pan before removing.
If you sample now, you had better start another recipe ‘cuz you will devour these up and then you will know why I don’t make them all the time.
Praline Semifreddo With Fresh Peaches
Peaches are coming….so be prepared. This is a wonderful dessert for company. My sister-in-law loves this and has asked me to make when she would come to visit.
Crust
- 1 1/4 cups Italian macaroons, finely ground in food processor (amaretto)
- 1 stick unsalted butter, melted
Preheat oven to 350 degrees. Place rack in the middle. Invert bottom of springform pan (2 inches deep) to make it easier to slide the semifreddo out. Lock in and oil pan.
Stir together the cookie crumbs and butter in a bowl and press into the bottom and up the sides of the pan. Bake until firm and a shade darker. (10 minutes). Cool completely on a rack for about half an hour. Be sure to leave the oven on.
Praline
- 1/4 cup coarsely chopped pecans
- 1/4 cup sugar
Spread out in a baking sheet and stirring one or twice, until fragrant and golden (8-9 minutes). Transfer to a bowl. Lightly oil the same baking pan. Set aside.
Semifreddo
- 1 1/4 lb. firm, ripe peaches
- 1 Vitamin C tablet, crushed finely*
- 1/2 cup sugar, plus 2 tbsp. – divided
- 6 large egg yolks
- 3/8 tsp. pure almond extract
- 1 cup heavy whipping cream
Peel, pit and chop peaches, then puree in a food processor along with the crushed Vitamin C tablet, 1/2 cup sugar, pinch of salt. Force through a sieve set over a large bowl and discard the solids.
Stir in the egg yolks, then place bowl over the pan of barely simmering water and beat until thick and pale in colour and a thermometer has reached 140 degrees. Now, beat 3 minutes more.
Remove bowl and set in a bowl of ice water. Add the almond extract and continue beating for about 6 more minutes (until cold).
Beat cream with the remaining 2 tbsp. sugar in another bowl with clean beaters (of course) until they form soft peaks.
Fold one third of the cream into the peach mixture, fold in the praline mixture and remaining cream gently but thoroughly. Pour into a cooled crust, cover with plastic wrap and freeze for no less than 4 hours. Let stand in the refrigerator for 1 hour before serving.
Topping For Semifreddo
- 1 lb. ripe, firm peaches
- 1 Vitamin C tablet, crushed finely*
- 1/4-1/3 cup sugar
Cut an X in the bottom of each peach and blanch in a saucepan of boiling water for 10 seconds. With a slotted spoon, transfer to a bowl of ice water so it will stop cooking. Peel peaches and slice in 1/2 inch wedges.
Toss the peaches with the crushed pill and sugar and let stand, stirring once in a while until the sugar has completely dissolved (10-15 minutes). Spoon peaches over the sliced semifreddo just before serving and listen to the oohs and aahs!
*reason for the Vitamin C is to prevent the peaches from turning brown. Now you know!
Old Fashioned Date Squares With Chocolate
My mom made THE very best date squares (we called it Matrimonial Cake) ever. This is the same recipe but with a touch of baking chocolate powder.
- 2 cups chopped pitted dates
- 1 cup water
- 1 1/4 cups brown sugar, packed and divided
- 1 tbsp. lime juice
- 2 tsp. vanilla
- 2 1/2 cups flour, sifted
- 1 1/2 cups rolled oats (large flakes, not instant)
- 1 tsp. lime zest
- pinch of salt
- 1/4 tsp. baking powder
- 2 tbsp. baking powder chocolate
- 1 cup butter, softened
Preheat oven to 350 degrees. Spray a 8 inch square baking pan with non-stick oil and line the pan with parchment paper, making sure to overhang 2 inches. Turn the pan and add another piece of parchment paper, overhanging by 2 inches. Spray the parchment paper lightly.
Combine the dates in a saucepan over high heat. Bring to a boil and reduce the temperature to low, simmering about 5-6 minutes, stirring occasionally. Remove from heat.
Stir in 1/4 cup brown sugar, lime juice and vanilla. Let stand to cool slightly.
Combine the flour with the remaining brown sugar, oats, lime zest, baking power and chocolate in a large bowl. Add the butter, working into the oat mixture with your fingers.
Spread one half of the oat mixture into the prepared baking pan. Press gently to form a crust. Spoon the date mixture over the crust and spread it evenly right to the edge of the pan. Sprinkle the remaining oat mixture evenly over the dates, and press down gently .
Bake in the oven for about 40-45 minutes until the top is golden. Transfer to a rack and cool completely in the pan.
Slice into squares. When served warm….absolutely heavenly. Served at warm temperature…the same! It is awesome.
Grilled Summer Vegetables As An Appetizer
When we were in France a few years ago, this was served as the appetizer. Pre-grilled ahead of time, served at room temperature and ever so tasty. I absolutely loved this. Try it and serve on a pedestal cake plate for dramatic service.
When preparing to grill, brush a little olive oil over them and when cooked, brush with melted butter, season with salt and pepper.
Asparagus Spears
Snap off touch bases and precook for 2 minutes. Tie 3-4 bundles together with green onion tops. Grill 5 minutes. Set aside. Remove the onion tie.
Baby Carrots
Cut off the top, leaving about 1 inch. Wash and scrub only. Precook 3 minutes, Grill for 4-5 minutes. Set aside.
Eggplant
Cut off the top and blossom ends. Cut in 2/4 inch circles. Grill only for about 6-7 minuates. SEt aside.
Fennel
Cut off the feathery ends, snip of the stems. Precook whole bulbs 8 minutes. Cut into 6-7 wedges and grill for about 8-9 minutes.
Bell Peppers
Remove stems, quarter the peppers and remove seeds. Cut into 1 inch strips. Grill for about 8 minutes.
Little Baby Potatoes
Scrub only and pre cook for about 6 minutes. Drain and grill for about 6-8 minutes. Set aside.
Hard Boiled Eggs
Boil 6-8 eggs for correct doneness, peel and let cool down. Cut in quarters.
Serve on a platter or raised plate, with a mustard aioli. It is sooooo tasty. Beyond the above vegetables, have on hand radishes, pickles, crackers or baguette slices.
Chicken Linguine In Less Than 30 Minutes
Easy-peasey for dinner. If you don’t eat poultry, change out the chicken for firm tofu. Can’t get any easier for sure.
- 2 boneless skinless chicken breasts
- pinch of salt and pepper
- 3 tbsp. extra virgin olive oil
- 2 cups cherry tomatoes OR white mushrooms, brushed and quartered
- 1 shallot, peeled and sliced
- 3 cloves of garlic, minced
- 1 tsp. dried oregano
- 2 cups firmly packed baby spinach leaves
- 2 green onions, sliced (or not)
- 12 oz. linguine pasts
- 1/4 – 1/2 cup grated Asiago cheese
Cut the chicken into strips, season lightly with salt and pepper and saute in a skillet with 1 tbsp. of the oil until the chicken becomes golden (about 3 minutes). Transfer to a plate.
In the same skillet, add the tomatoes (or mushrooms), shallot, garlic, oregano and remaining oil, cooking for about 2 minutes. Add the spinach and saute until the tomatoes start to split (2-3 minutes).
Return the chicken to the skillet and heat through.
Meanwhile cook the linguine for about 10 minutes until tender but still firm. Drain, return to the pot and add the sauce to it. Toss gently to coat and serve with the cheese sprinkled on top. All you need now is some garlic toast and Voila! Dinner is served.