Okay, lots of television watching with the Olympics and then, of course, are the weekends. Well, a new treat is begging to be made. Here it is….
- 12 cups of popped popcorn
- 1 cup dried cranberries
- 1/2 cups chopped pecans or pistachios
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 1/4 cup corn syrup
- 2 tbsp. orange juice
- 2 tsp. vanilla
- 1/2 tsp. baking soda
Preheat oven to 275 degrees. In a very large bowl mix together the popcorn, cranberries and nuts and set aside.
In a saucepan stir together the butter, brown sugar and corn syrup and cook until the butter has melted and the sugar has dissolved. Add the orange juice and bring to a boil for 2 minutes. Remove from heat.
Add the vanilla and baking soda (will fizz up) Now the fun begins.
Pour the liquid over the popcorn and stir to coat all the popcorn. Spread out onto a parchment covered baking sheet and bake for 30 minutes. Cool down and enjoy, enjoy, enjoy.
Chocolate Lovers Pancakes With ChocolateSauce
Okay, so it’s not diet free…..Shrove Tuesday is coming ( pancake Tuesday), okay….Sunday breakfast, maybe Saturday lunch….anytime…..Yummy beyond words…
- 1/2 cup unsweetened baking cocoa powder
- 1 1/4 cups flour
- 1 cup sugar
- 1/2 tsp. baking soda
- pinch of salt
- 2 whole eggs (use large eggs)
- 1 egg yolk
- 3/4 cup buttermilk (shake well before pouring)
- 1 tsp. vanilla
- 1/4 cup vegetable oil
- unsalted butter to butter the griddle
Sift together the cocoa, flour, sugar, baking soda and salt in a large bowl. Whisk together the eggs, egg yolk, buttermilk, oil and vanilla until well combined. Add to the flour mixture and mix to combine.
Heat the griddle and lightly coat with butter. Working 2-3 at a time, pour 1/4 cup of batter per cake on the griddle and cook until bubbles appear on the surface, Flip cakes and cook until the tops spring back when gently pressed.
Transfer to a plate and loosely cover with tinfoil to keep warm. Always add butter to the griddle for each batch you make.
Sauce
- 1 cup whipping cream
- 7 oz. bittersweet chocolate, chopped (do not use unsweetened, it is different)
Bring the cream to a boil in a bowl over simmering water and add the chocolate. Whisk until melted and smooth as silk.
Plate the pancakes and pour the sauce over. If you really want to go over the wall, add a generous dollop of whipped cream. Makes a great simple dessert as well.
For chocolate lovers…..what did I tell you? uhuh….
New Orleans Bread Pudding With Whiskey Sauce
This is a pretty good bread pudding. I must say, almost every restaurant in New Orleans has their own version of this pudding and this is one that we got at the New Orleans School of Cooking.
When we talking with some neighbors about this class, we found many other of our friends/neighbors have been there as well. What fun!
- 1 loaf of stale french bread (only one to use, apparently) OR Croissants
- 4 cups milk
- 2 cups sugar
- 8 tbsp. melted butter
- 3 large eggs, lightly beaten
- 2 tsp. good vanilla extract
- 1 cup golden raisins – soak in whiskey for 25 minutes
- 1 cup chopped pecans
- 1 cup dried cranberries, chopped
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
In a large bowl, combine all the ingredients. This mixture should be very moist but not soupy. Pour into a buttered 9 x 12 baking dish or larger.
Place in a NON-preheated oven (yes, a cold oven). Bake at 350 degrees for about 1 hour, 15 minutes or until the top is a golden brown.
Serve warm with the whiskey sauce (below).
- 1 stick of butter (8 tbsp.)
- 1 1/2 cup icing sugar
- 2 egg yolks
- 1/2 c whiskey (or to taste)
Cream butter and sugar over medium heat until all the butter is absorbed. Remove from heat and blend in the egg yolk. Pour the whiskey in gradually, stirring constantly until the sauce cools and becomes thickened.
Serve this warm over the warm pudding….ahhhhhhh! soooooooo good!.
This will make about 16 -18 servings. Great for the family or entertaining night. Thanks Sondra.
Buttermilk Pie – New Orleans Style
- You probably have never tasted anything as scrumptuous as this dessert. When the server at the Oak Alley Plantation gave this as one of the choices for dessert at our luncheon 6 out of 7 chose it. The 7th was allergic to corn and this has cornstarch in it.
It is so easy to make but just taste it…….yummmmmmmm!
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- 2 cups sugar
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 tsp. pure vanilla extract
- 2 tbsp. cornstarch
- 1/2 cup melted butter
- 3 large eggs, room temperature
- 1 cup buttermilk, at room temperature
- unbaked pastry shell – 9 inch
Preheat oven to 350 degrees. In a bowl, combine the sugar, spices, vanilla, cornstarch, butter and eggs and beat on slow speed until the batter is blended and uniform.
Add the buttermilk and mix really well. Pour into an unbaked 9 inch pastry shell and bake for 40 minutes until it has set and is brown on top.
Add a dollop of ice cream or whipped cream on the side with a fresh strawberry on top.
This is absolutely THE best.
Yam Biscuits
This is a recipe that can be made into little bites for a Wine and Cheese event, or on the table when you have prepared a salmon or chicken dinner. It all depends on how you cut the dough. Let’s go….
- 1 large yam (yellow flesh), ( if American it would be sweet potato)
- 1 1/3 cups flour
- 2/3 cup yellow cornmeal
- 1 tbsp. baking powder
- pinch of salt
- 1/2 cup unsalted butter, chilled and cut into cubes
- 1/2 cup buttermilk
- 1/4 cup maple syrup
- 1/2 cup chopped pecans
Preheat oven to 425 degrees. Line baking sheet with parchment paper and set aside.
Microwave the potato (pierce it all over first) until tender. This should take about 6 minutes each side. Carefully cut it in half and remove the flesh into a medium sized bowl. Cool down and then add the flour, cornmeal, baking powder and salt in your food processor. Add the butter, piece by piece and pulse to a coarse meal.
Add the potato, buttermilk and syrup. Process just to blend. Add the pecans and, again, pulse to blend well.
Sprinkle this dough with flour and pat out into a 9 inch square. Here’s where you can adjust to your needs. Cut into square (either 16 for dinner or more, smaller ones for the party). Transfer to baking sheet and bake until tester comes out clean. This should take about 17-22 minutes. Check so they won’t burn.
There you go, yum, yum, yum.
Baking Marathon 2013
Wow, what a day…not done yet. Yesterday Don stood and hand-chopped everything that goes into his antipasto. Believe me, it is long, hard work but oh so wonderful to eat. It took 3 1/2 hours. We had a friend who sat and ate one whole jar at one sitting a couple of years ago.
Today, he made the mixture for his Tourtiere…again, masterpiece. Ask any of his kids..and family….extended family….friends….acquaintences….get the drift? I have been using the oven all day, so he is waiting to make his pastry to finish that chore.
This morning I started with my new, most favourite shortbread ever. It is called “another shortbread” on this site. Believe me it is fantastic. Don was stealing cookies off the tray before I could put them on the racks to cool. OMG, Try it.
Then I went to making cheese shortbread, whipped shortbread, pumpkin loaves and pumpkin tarts.
I learned a very valuable lesson this morning. I wanted to make my black and white bark. Couldn’t find the cookies that are needed so thought I could use some cookie crumbs for making pie crusts (you know the type), put in my chopped pistachios and best white chocolate. Lo and behold…the crumbs were so stale it all had to be thrown out. Lesson learned…ALWAYS make sure ingredients are fresh. What a waste of time! What a terrible taste.
Earlier this week I made Gumdrop cake (one of my favourites at this time of year), my “new Christmas Cake”, Raspberry Meringues and a Blackberry Orange Tea Loaf. I also made mini Quiche Lorraine tarts for our upcoming wine and cheese evening in December. More on that later.
The rest of this week, I have to make YET, marshmallows, Holiday Shortbread, Pecan Shortbread, Lemon Shortbread, Madeleines, Santa’s Balls, Salted Chocolate Cookise, Citrus Cocada, Blue Cheese Cookies with Pistachios.
I still don’t have any nuts or truffles on the list yet. Shoot!
This is our 26th November 11 bake-a-thon. Sure do love the results..dishes on the other hand…….
Wine please …oh better yet, make that a double…
Grilled Salmon Burger With Homemade Tartar Sauce
I know it is November….most of the Country is under a blanket of snow (not us, yet!) and the barbecue goes all year round, so buck up and try this…today would be a good day….in fact, any day is a good day.
- 1 wild salmon filet, skin and all pin bones removed, cut into 8 pieces
- 2 tbsp. olive oil
- pinch of salt and pepper
- tartar sauce (recipe follows)
- butter lettuce
- fresh hamburger buns, warmed
Rub the salmon with olive oil and salt and pepper. Grill on a medium temperature for about 4 minutes each side until cooked through. You can add any other condiment you personally prefer, but these are scrumptuous as is.
Tartar Sauce
- 1 cup mayonnaise
- 2 tbsp. relish
- 2 tbsp. capers, coarsley chopped
- 1 tbsp. creamy horseradish
- 1 lemon, juiced
Combine the above ingredients, place in a sealable jar and refrigerate. This will keep for up to 10 days.
You could make this burger every day for 10 days….OR…make a lobster roll…or a Tilapia burger….yummmmmmm
Churros (Mexican Dessert)
Again, this recipe is from a class we took with Chef Paul Cecconi. They are so darn yummy, you better buy elastic waisted pants, ‘cuz you will make them over and over and……over again!
- 1 cup water
- 2 1/2 tbsp. white sugar
- pinch of salt
- 2 tbsp. vegetable oil
- 1 cup flour
- Oil for deep fryer
In a small saucepan on medium heat, combine water, sugar, salt and oil and bring to a boil then remove from the heat.
Stir the flour in vigorously until it forms a ball. Switch arms so you don’t get tired stirring this.
Place batter in a piping bag with a star tip and pipe into 375 degree oil and fry until golden.
After fried, toss in the cinnamon sugar (follows).
- 1/2 cup sugar
- 1 tsp. ground cinnamon
Didn’t I tell you these were yummy? Besides, look at the money you saved by not having to fly to Mexico. Darn, I’m good!
Scallop And Shrimp Stew
The seasons are slowly changing and this might help you feel better….
- 2 leeks, white and light green parts only, washed really well
- 2 tbsp. olive oil
- 2 cloves garlic, chopped
- 1 tsp. finely chopped and seeded jalapeno pepper
- 1 medium carrot, peeled and diced 1/4 inch pieces
- generous pinch of ground cumin
- pinch of ground cinnamon
- 1 tsp. salt
- 1 1/2 cups choppped tomatoes (ones in carton are best consistency)
- 1 cup Chardonnay
- 3/4 lbs. shrimp, shelled, deveined and tails left on
- 3/4 lb. scallops, muscle removed
- 3 tbsp. finely chopped Italian parsley
Slice leeks in half lengthwise and slice in 1/2 inch dice
In a stockpot, heat the oil over medium heat and add the leeks and garlic and saute, stirring constantly until translucent (about 5-6 minutes). Add the jalapeno pepper, carrots, seasonings and salt, lowering heat to low and cook until the carrots are tender (3-4 minutes).
Now add the tomatoes, wine and 1 cup water and bring to a boil and once again,. lower the heat and cook 5 minutes longer.
Stir in the shrimp and scallops and cook until opaque (about 4-6 minutes). Please do not over cook or they become like rubber.
Remove from the heat, sprinkle the parsley on top and serve with rice or wide egg noodles and a salad. Oh yeah, don’t forget the Pinot Gris -perfectly chilled, of course. Enjoy!
French Toast – Baked
This will help you stay away from fried foods (if that is your choice) and still be beyond yummy in flavour.
- 4 slices of thick bread (Texas cut)
- 6 extra large eggs
- 1 cup milk
- 1 1/2 cups whipping cream
- 1/4 tsp. cinnamon
- 1/4 tsp. freshly ground nutmeg
- 1/4 cup butter
- 1/2 cup packed dark brown sugar
- 1 tbsp.light corn syrup
Butter a 9″ baking dish. Overlap slices to completely fill the dish surface. In a medium bowl, combine eggs, milk, whipping cream, vanilla, cinnamon and nutmeg, mixing well to blend.
Pour over the bread making sure all are covered, then cover with plastic wrap and place in the fridge overnight.
Next morning, set the table, perhaps add some fresh flowers and , while doing this,take the dish from the fridge, remove the wrap and let sit a good 45 minutes before baking.
Preheat oven to 350 degrees. Now, mix together the last 3 ingredients really well and spread over the bread. Bake 45-60 minutes until puffed and golden.
Serve with warm syrup of your choice. For garnish add a couple of fresh berries or slices of melon.
Voila! Another success in the morning
Iced Coffee
Okay Tim Hortons and Starbucks….move over. Now you can make this luscious coffee at home. Doesn’t cost $5.00 to make and is, and excuse the pun, too cool! Just watch the brain freeze though. You can also make it “adult” coffee by adding a shot of white chocolate liqueur…..just sayin’.
- 1 cup sugar
- 1 1/2 cup whole milk
- 1 vanilla pod
- 1 1/2 cup cold coffee
- 3/4 cup whipping cream (unsweetened)
Combine the sugar, milk and vanilla pod in a saucepan and boil to dissolve sugar.
Remove from heat and let stand until cold. Remove the pod and wash it off and let completely dry.
Combine the milk mixture, coffee and cream and mix well. Pour into fridge trays, and freeze until partially frozen. (not ice cube trays, freezer trays)
Pour into chilled glasses 2/3 full and now top with a sweetened whipping cream and drizzle either chocolate or caramel over this.
Now sit down, get a book or invite a friend over to also enjoy and simply…sip…..ummmmmmm.
Yummy.
A Real Swiss Fondue
While in Switzerland this summer, we were at the Stadkeller Restaurant and this is their recipe for a real fondue. They claim to enjoy the fondue properly, one should also consume a Kir (see recipes-signature drinks) or a crisp white wine, well chilled. Now, don’t I always say the same thing? See?….
Rub an earthenware bowl with a clove of garlic. Crush the garlic after that and leave it on the bottom of the bowl. Make sure you have about 7 oz. of cheese per person of a rich gruyere and emmental cheese, grated (half gruyere and half emmental).
Add a “knob” of butter and pour 1/4 pint of white wine per person. Place the casserole over a medium flame and stir with a wooden spoon. If the cheese forms a thick mass, continue stirring and it will be re-absorbed.
As soon as the mixture starts to cook, stir in a liqueur glass of a good kirsch in which you have dissolved a teaspoon (per every 4 people) of potato flour or corn flour. Add little grated nutmeg and a pinch of salt and pepper.
Just before digesting, add a knifepoint of baking soda and the fondue will be lighter.
Place the casserole over a spirit lamp that can be regulated, keeping the flame just high enough to keep the fondue simmering gently while the meal is progressing.
Serve with large diced bread pieces with crust on. Spear a piece of bread with your fork and dip in the fondue, stir and……..enjoy!