This is one great Hors d’Oeuvres to put out for everyone to go crazy over. I promise you, it will be gobbled up. The savory corn combined with the coldness of the crème fraiche and the sweet spice of the red pepper jelly will make you drool just reading the recipes.
Just make sure the red pepper jelly and crème fraiche are homemade. It will make a huge difference in flavour. Just check out my site and you will find the recipes. Don’t be shocked when all done, it is not a thick batter, just the opposite. It is right, nothing missing from the ingredients.
- softened butter and flour to coat the Madeleine pan
- 2 ears fresh corn, roasted and kernels taken off the cob
- 1 1/2 cups whole milk
- 2 large eggs
- 1/2 tsp. sugar
- 1/2 cup cornmeal, fine texture
- 3 tbsp. sifted flour
- 1 tsp. baking powder
- pinch of salt
- 1 tbsp. plus 1 tsp. butter, melted
- 3 tbsp. very cold crème fraiche
- dollops of red pepper jelly
Preheat the oven to 400 degrees. Brush each mold with the butter and dust with flour, tapping to remove any extra.
In a blender, puree the roasted corn kernels with the milk. In a mixer fitted with a paddle, mix the eggs and sugar on medium speed until they become white and creamy, 3-4 minutes. Add the cornmeal, pureed corn, flour, baking powder and salt. After the flour has been added, slowly add the melted butter.
Place the batter in a pastry bag with a 1/4 inch opening on the tip. Pipe the batter into the molds and tap ever so lightly to remove any bubbles sitting in the batter. This will prevent big holes in the madeleines.
Bake only for 20 minutes or until just lightly golden in colour. Remove from the mold, place on a platter and add a tiny dollop of cold crème fraiche and top with a dollop of red pepper jelly or my bacon jam. Serve just warm. OMG!
Veggie Coleslaw With Poppy Dressing
This is not the usual cabbage coleslaw but made with real vegetables done differently.
- 3 tbsp. creme fraiche ,(make your own, it is best)
- 1 1/2 inch piece fresh ginger, peeled and grated
- 2 1/2 tbsp. fresh orange juice
- 1 scant tsp. poppy seeds
- salt and pepper to taste
- 2 small carrots
- 4-5 radishes
- 1 small bulb fennel (about 1/2 pound)
- 1/4 pound green beans, trimmed
In a small bowl whisk together the creme fraiche, ginger, orange juice and half of the poppy seeds. Season to taste. Refrigerate until using.
Peel and julienne the carrots. Slice the fennel crosswise and as thinly as possible. Cut the beans in half and then lengthwise. Trim the radishes and thinly.
Combine the vegetables in a medium bowl and toss with the dressing immediately before serving. Garnish with the remaining poppy seeds.
Note: To make your own creme fraiche take 2 tbsp. buttermilk and 1 cup of cream. Mix together well in a glass container and cover with plastic wrap.
Sit on counter for two days without touching. Stir well before covering and refrigerate for up to 10 days. Voila! You made your own. Use it often even as a garnish with apple pie or soups.
Very versatile.
Easy Potato Latkes
Even if you do not celebrate Hanukkah, make these up and serve with baked ham or a lovely chicken dish or just alone. They are truly yummy.
- 2 eggs, beaten
- 2 minced cloves of garlic
- pinch of salt
- 1 1/2 lbs. russet potatoes, peeled (these make the best crunchy latkes)
- 2 tbsp. Crisco oil
Combine the eggs, garlic and salt and set aside. Grate the potatoes on the fine side of the grater and add to the egg mixture. Note: do not use frozen potatoes.
One half cup at a time, squeeze out all the moisture from the potatoes over a small bowl. Make into 2 1/2 inch patties.
Heat the oil in a large skillet on medium and carefully slide in the patties and cook for about 2minutes and turn over, cooking a further 2 minutes. Repeat until all are cooked. Drain on paper towels and serve warm with chilled applesauce and creme fraiche.
If you need to, add more oil to accommodate finishing all the latke cakes.
Okay, you’re welcome. Enjoy!
Broiled Peaches With Creme Fraiche, Pistachios And Balsamic Vinegar
This is a light dessert; great either following a heavier meal or in the summer on the deck. Try it, it could well become a favourite of all who sit at your table.
- 1-2 tbsp. sugar
- 4 peaches, peeled, halved and pitted
- 8 – 10 tsp. creme fraiche
- 3 tbsp. chopped pistachios
- balsamic vinegar for drizzling
Preheat the broiler. Place sugar in a small flat plate. Dip the cut side of the peaches in the sugar to coat and transfer to a broiler proof dish.
Broil, rotating just one time, until all the peaches are caramelized. (4-5 minutes)
Remove from the oven. Let cool slightly and top with the creme fraiche, chopped pistachios and a drizzle of balsamic vinegar.
Salmon and Arugula Tart
These make a lovely appetizer to serve company no matter the occasion. The salmon is used as a garnish and with the use of store bought puff pastry, it is a snap to prepare.
- 1/2 lb. puff pastry, thawed
- 2 tbsp. butter
- 1 leek, white part only, finely sliced
- 3 cups baby arugula leaves
- 1/2 lime, juice only
- pinch of salt
- 1/4 – 1/2 cup homemade creme fraiche
- 8 oz. cold smoked salmon, sliced thin
In a skillet on medium heat, melt the butter and add the leeks until softened. Add the arugula and cook for 3-4 minutes until just wilted and bright green in colour. Remove from the heat and let cool.
Combine the leek mixture with the creme fraiche, lime juice and season with the salt.
Roll out the puff pastry and cut into 4 squares and with a sharp knife, score (do not cut through) a line 1/4 inch into each square. With a fork, now poke the middle of the pastry and place on a parchment lined baking sheet. Bake for 16-18 minutes until puffed and golden. Remove from the oven and let cool a few minutes. Lay slices of the salmon on top and add a small dollop of creme fraiche on top.
Obviously the amounts used vary on the number of persons being served. Just judge accordingly. Remember, it is only an appetizer, not the whole meal. Serve with a lovely Chardonnay of your choice.
To make your own creme fraiche (far, far better than store bought) use 1/2 cup whipping cream – 1/2 cup buttermilk. Mix together and put in a sealable container and let sit on the counter for 2 days. Then place in the fridge until ready to serve. Will keep for a week.
Yummy.
Breakfast Tortilla
Always thinking of breakfast (must be because we ran a Bed and Breakfast for so long) and this is a fun way for a busy family on the weekend. This recipe will serve 2, so if more wanting to eat, simply double or triple or…..
- 4 slices of bacon, chopped
- 6 eggs
- 3 tbsp. freshly grated Parmesan cheese
- 1/2 cup freshly shredded basil
- 2 slices of swiss cheese, chopped
- Creme fraiche, homemade
- Tortillas
Chop the bacon and place in a skillet over medium heat, cooking until crisp. Remove from the pan with a slotted spoon and drain on paper towelling.
In a bowl beat the eggs until thick and pale in colour. Add 2 tbsp. of the parmesan cheese and the chopped swiss cheese.
Shred the basil.
In a large skillet, put the bacon back in, pour in the egg mixture and the basil. Stir with a wooden spoon until you get thick, soft curds (about 4 minutes).
Warm tortillas in the oven and equally fill each one with the egg mixture and drizzle with some homemade creme fraiche (recipe on site) . Roll up. Serve with pan fries (homemade, of course), a salsa of your choice, add a glass of juice, pour a cup of coffee and the rest of the day awaits. Would I lie?
Spring Pea Soup – The Best You Will Ever Eat
I know, you don’t like peas…and you think this could be a Habitat Pea Soup. Not! We were treated to this last night at a cooking class. Shannon from The Lake Village Bakery put this recipe up and Sean, her husband did the cooking and explanation why he did what he did, and it made perfect sense. OMG it was good. These two work so well together, it is fun to watch them.
Soup Base
- 3 stalks celery, chopped
- 2 medium onions, chopped
- 2 cloves garlic, smashed
- 4 carrots, chopped
- 500 g shelled peas (frozen will do just fine)
- 50 g butter
- 2 tbsp. flour
- 2 tbsp. vegetable oil
- 2 litres of vegetable stock
- 500 mls whipping cream
Heat a large pot over medium heat, then add 2 tbsp. vegetable oil. Now add the celery, onions, garlic, carrots and stir, cooking until soft. Add the butter and peas and cook for 2 minutes while stirring. Add the flour and continue stirring and cook for another 2 minutes. Add the stock and cream and continuously stir to keep the flour from sticking. Bring to a boil then turn down and simmer for about 45-60 minutes. Strain through a fine mesh sieve.
Soup
- Soup base from above
- 1 kg shelled blanched fresh peas or not blanched, frozen
- 10 oz. baby spinach
In a blender start on low speed, then speed up) add the soup base, peas and spinach and blend (puree). Keep doing this for 4-5 minutes. The longer you blend, the greener it gets.
Strain this through a fine mesh sieve, making sure to press it through. Discard the pulp. Garnish this with the homemade Creme Fraiche (recipe follows) and a little lime zest on top.
- 3 parts whipping cream
- 1 part buttermilk
Stir together until well combined. Put in a glass jar or container. Cover with saran wrap and poke a few holes in the saran. Sit on the counter for 2 nights and then refrigerate for up to 1 week. If, in the summer, only let it sit on the counter for 1 night.
You won’t believe this. Truly, it is simply delicious.
Cherry Clafloutis
I am always looking for something new….and this one fits the bill. Can be a breakfast item (special occasion) or a lovely dessert to be paired with an ice wine (chilled) and it would be absolutely YUMMY.
- 2 large eggs, plus 1 large egg yolk
- 1/3 cup flour
- 3/4 cup creme fraiche
- 3/4 cup whole milk
- 1/2 cup sugar
- 1 tbsp. Kirsch
- pinch of salt
- 1 lb. whole cherries (not pie filling)
- icing sugar for dusting
Brush a 9 inch baking dish with butter and sprinkle with sugar, being sure to shake off excess. I would use berry sugar for this step.
Whisk together the eggs, yolk and milk. When well blended, whisk in the creme fraiche, milk, sugar, Kirsch, and salt.
Arrange cherries evenly on the bottom of the baking dish and carefully strain the egg mixture over the cherries.
Bake until the center is set and is beginning to lightly brown around the edges. This will take about 35-40 minutes.
Let this cool slightly and sprinkle with icing sugar. OMG! Yummy!
Fingerling Potato Salad
This little delight will serve 4, so adjust when you have more around the table.
- 1 1/2 lbs fingerling potatoes
- 2 tbsp. capers
- 2 tbsp. fresh dill, chopped
- 1/4 cup dressing (below)
Boil potatoes until they are fork tender (about 12-15 minutes). Strain and cut in half, lengthwise.
Put in a bowl, add the remaining ingredients and make the dressing below.
Dressing
- 1/4 cup creme fraiche
- 1/4 cup buttermilk
- 1 tbsp. grainy mustard
- 1 lemon, reserve juice and zest
- pinch each of salt and pepper
- 1/4 cup olive oil
Whisk these ingredients together and toss with the salad. Refrigerate any leftover dressing. The dressing will keep for no more than 10 days.
Lemon Mousse
In three weeks time, we will be hosting our “pre-Christmas dinner” with about 10 new friends. We have done this for years (if you are a follower of this site, you will know that). It will be their first. After searching everything I have, I decided on this. I think it will be a good one. Since it can be made 3 days ahead of the dinner, it is a good choice.
- 8-10 lemons
- 2 cups sugar
- 8 large egg yolks, plus 2 whole eggs
- 1 cup (2 sticks) unsalted butter, cut up
- 1 1/2 cups plus 2 tbsp. whipping cream
- chilled candied lemon zest *
- 1 eight ounce container of creme fraiche
In a large bowl, prepare an ice bath. Set aside. Juice 1 lemon and set aside. Juice enough lemons to make 1 cup of juice. Place the juice, sugar, egg yolks, whole eggs and butter in a saucepan. Cook over a medium heat for about 8 – 10 minutes until it begins to boil.
Strain this through a fine sieve into a bowl set on top of the ice bath. Stir occasionally until it cools down. Place plastic wrap over the entire surface and set in the fridge for about an hour.
Whip the cream until soft peaks form. Reserve 1/2 cup of the lemon curd to be used later and add the remaining curd to the whipped cream. Gently fold this together with a whisk until well combined.
Fill your ring molds (8-10) equally and place them on a cookie sheet to be placed in the freezer for up to 3 days.
Candied Lemon Zest*
This should be made one day before you make the mousse.
Scrub the skins of 4 lemons
2 cups sugar
1 cup cool water
Remove zest from the lemons with a vegetable peeler. Remove the white pith with a sharp knife and finely julienne. Place the zest in a small bowl and over with boiling water. Let stand for half an hour and then drain.
Bring the sugar and cool water to a boil , stirring until the sugar has dissolved. Add the lemon zest and cook for about 10 minutes. Remove from heat, cover and let stand overnight. Next morning store the zest in the syrup in an air tight container in the fridge until ready to use.
Drain the candied zest and reserve the syrup. Whisk 1/3 cup of the syrup, reserved 1/2 cup lemon curd and the juice of 1/2 lemon in a bowl.
Place the frozen mousse on pretty plates, letting stand for about 5-6 minutes to warm. Mix the creme fraiche wth the 2 remaining tbsp of whipping cream until soft peaks form. Remove the molds, spoon the lemon sauce around the base of the mousse, spoon some creme fraiche on top and add a spoon of candied zest on top.
Put a couple of your best shortbread cookies on the side and serve. (Your choice: whipped, lemon or pecan shortbread). What the heck, make it 1 of each.