With the remaining pumpkin I made these and my granddaughter thought the mini ‘pies’ were the best. Add whipping cream and you have your very own pie.
- 30 tart shells (frozen ones work well)
- 2 large eggs
- remaining canned pumpkin from muffin recipe
- 1/2 cup sugar
- pinch of salt
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ginger
- 1/4 tsp. cloves
- 1 1/4 cups evaporated milk
- whipped cream for topping
Beat the eggs well with a whisk and then add all the remining ingredients until well blended. Place the shells on baking trays and fill each shell equally. It takes a touch less than 1/4 cup measure.
Bake for 25-28 minutes in a 375 degree oven until the crust turns a nice golden colour.
When cool (if you can really wait that long), add a generous splash of whipped cream and let the world go by. More tea?
- Note: This is the best and most economical way to use up a can of pure pumpkin and have no waste – just joy.
Sesame Chicken With Spring Asparagus
I refer to spring asparagus because I refer to the thin stalks, not the fatter ones, and they are perfect for this recipe. You could use this along with the fried rice and spring greens or the risotto with mushrooms and asparagus, posted earlier.
- 1 lb. skinless boneless chicken thighs
- 1/2 cup flour
- 1/3 cup sesame seeds
- 2 eggs, lightly beaten
- Crisco oil
- 1 large carrot, thinly sliced and coarsely chopped
- 1/3 cup liquid honey
- 3 tbsp. cider vinegar
- fresh asparagus, rinsed and patted dry with a paper towel
Cut chicken into 1 1/2 inch pieces. In a shallow bowl combine the flour, sesame seeds, pinch of pepper and salt. In another small bowl, add the beaten eggs.
Dip the chicken into the flour mixture, then the egg mixture and back into the flour mixture. Set aside.
In a large skillet, heat about 1/2 inch of oil over high heat. Add the chicken in batches and cook about 4 minutes or until completely cooked through. Use a slotted spoon and transfer to a paper towel to drain.
In a large skillet, combine the carrot, honey, vinegar and 1 tbsp. of water. Bring to boiling and add the asparagus. Add the chicken and stir to coat.
Pour this over rice or noodles of your choice. The only thing missing here is the fortune cookie.
Homemade Dulce De Leche And …….
Recipe name is far too long so here is the rest of the story – And the icing made with it.
This is made in the oven, can be kept in the refrigerator for a week or more and can even be frozen.
2 to 4 cans of Condensed milk – that’s it but to get the end result, it takes a bit of time.
Preheat oven to 425 degrees.
Bring a kettle of water to the boil. Be sure to remove the labels and tops from the cans. Cover each can top with foil, pressing firmly about halfway down the side of the can. Place in a flat-bottom casserole dish. Pour the boiling water into the dish until 1/2 inch from the top of each can. Cover with a casserole lid and bake for 2 hours without disturbing, except to check the water level. Add boiling water only if the level has drastically dropped.
After 2 hours, remove the cans from the casserole with a set of tongs and set on a rack with the foil still in place.
After cooling down a bit, it can be used immediately or put in the refrigerator or freeze. To use cold dulce de leche, bring room temperature before stirring thoroughly. Each can will make 1 1/4 cups.
Icing
- 3/4 cup unsalted butter, room temperature
- 3/4 cup of your dulce de leche
- 1 1/2 tsp. vanilla
- 2 cups icing sugar, sifted
- 3 1/2 – 5 oz. toffee bits
Beat the butter in a large mixing bowl on high speed until light in colour and fluffy. Add the dulce de leche and vanilla, beating at medium speed for 3 minutes until lighter in colour and fluffy.
Scrape down the sides and on low speed, add the icing sugar about 1/2 cup at a time. Beat until all absorbed into the mixture.
If icing a cake with this now, sprinkle the top with the toffee bits.
Baked Brie With Sun-Dried Tomato and Pistachio Topping
When entertaining, Brie is the ‘go to’ food to serve with crackers and, of course, some wine. Just have napkins, small plates and utensils for serving.
- 1/2 cup finely chopped sun-dried tomatoes, drained
- 1/3 cup finely chopped pistachios (shelled of course)
- 1/4 cup chopped fresh Italian parsley
- 3 tbsp. grated Asiago cheese
- 2 tbsp. oil from the tomatoes
- 1 garlic clove, minced
- 1 lb. round Brie cheese
- crackers/toasted baguette slices
Combine the first six ingredients together in a bowl. Set aside.
Preheat oven to 350 degrees.
Place the cheese on a parchment paper lined baking sheet and carefully pile the tomato-nut mixture on top. Bake in the oven for about 15 minutes, until the Brie feels soft on the edge. Using a large spatula (or two) carefully transfer to a serving platter and surround with crackers/toasted baguettes.
You soon will have the reputation of being the ‘hostess with the mostess’. Go for it.
Double Chocolate Raspberry Swirl Cheesecake
This would make a great New Years Day dessert. Mind you, it is a dessert that would be great any day, any time and enjoyed by all.
- 1 1/3 cups chocolate wafer crumbs (fresh)
- 1/3 cup melted butter
- 7 ounces white chocolate melting wafers, chopped
- 2 pkgs. Philadelphia cream cheese, softened
- 1/2 cup sugar
- 3 large eggs
- 3 tbsp. white chocolate liqueur
- 3 tbsp. Chambord or Creme de Framboise (Raspberry) liqueur
In a bowl, mix together the crumbs and melted butter. Press into an 8 inch springform pan and bake in a 350 oven for about 10 minutes. Set aside.
Now place the chocolate discs in a metal bowl and place over a pot of simmering water (water not to touch bowl) and with a rubber spatula, keep stirring until completely melted and smooth.
With your mixer, beat the cream cheese with sugar until very, very smooth. Add the eggs, one at a time, beating to incorporate. Now divide the mix int two bowls, equally. In one bowl, add the chocolate liqueur and in the other, the Framboise. Blend each one until well blended.
In one half of the baked crust, add the white chocolate mix and the other side the raspberry. With a spoon, run through each one, making large swirls.
Bake for approximately 30 minutes until almost set. Cool in the oven (with door ajar) for a good hour before removing to a rack to cool. Chill for 4 hours before serving. Adda fresh raspberry sauce that is strained and drizzled over the top in a pretty design.
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!
Smashed Potato Hors d’Oeuvres
Getting ready for the season of entertaining. Put this one to the side and become the great Hostess of the season.
- 20 baby potatoes, scrubbed
- Sour cream
- salsa (store bought or homemade – your choice)
- salt and pepper
Preheat oven to 400 degrees. Prick the potatoes in several places and place on a baking sheet.
Bake for about 20-25 minutes and pierce with a knife to ensure they are cooked through. If not, keep baking until they are.
Put on a rack to cool slightly then, on parchment paper, take a masher and press down with enough pressure to open the potato, but still keeping most of their shape. Season with a tiny amount of salt and pepper. Add a spoonful of salsa, then top with a generous dollop of sour cream.
Arrange on a pretty plate and serve. These can be room temperature or barely warm. Yumm………………
Pulled Chicken Tacos With Yummy Salsa
- I’m on a kick with the tacos and before we run off to volunteer at one of the Winery Festivals today, here is another one to make you happy.
Pickled Onions
You will really love the vibrant bite to these and will want to use them on everything.
- 1/2 cup white vinegar
- 1/4 cup Pinot Noir wine
- 3 tbsp. sugar
- pinch of kosher salt
- 2 drops hot sauce
- 1 1/2 cups sliced red onion, packed down
Put all the ingredients (except onion) in a saucepan and bring to a boil. Add the onion and cook only for 30 seconds. Transfer to a clean 500 ml glass jar. Set aside to cool completely then cover and refrigerate. Before using, be sure to drain off the brine.
Salsa Made With Fresh Pineapple
- 2 cups fresh pineapple, diced
- 1 jalapeno chile, seeded, finely chopped
- 2 tbsp. chopped cilantro
- 1 tbsp. freshly squeezed lime juice
- pinch of salt and pepper
Mix all together in a bowl, cover with saran wrap and keep in the refrigerator. Just before using, bring to room temperature for best flavour.
- Pulled Chicken
- 6 chicken legs
- 1/2 cup your best barbecue sauce
- 12 x 6″ corn tortillas (flour ones get too mushy)
Place the legs (the chicken, not yours) in a roasting pan and roast for about 50-55 minutes until cooked completely. Cool down enough to handle and remove the meat, throwing out the bones, fat and skin.
Pull the meat in thick threads and place in the barbecue sauce in a saucepot and stir until hot. (5-6 minutes).
Warm the tortillas by grilling for 5 seconds on each side. Lay them out and divide the chicken equally. Top with the salsa and the pickled onion.
What a great way to start the evening with friends/family. Make it a regular dish to make. Add a glass of wine, throw a steak on the barbecue and such fun ahead.
Rocky Road Bars
This is a wonderful and easy recipe to make. This is especially for the chocolate lovers club members…..and we have several in our family.
If you wish to make more than 18 squares, just double the ingrediednts. Make sure you wrap them tightly in saran wrap for up to 2 days (if they even last that long).
- 8 graham crackers
- 1 1/2 cups chopped pistachio nuts, toasted
- 1 1/2 cups marshmallow topping
- 12 oz. chocolate melting wafers
- 14 oz. can condensed milk
Preheat oven to 375 degrees. Line the bottom of a 9 x 13 inch baking dish with the crackers. Break them up if you have to to make them fit. Bake for about 6-7 minutes until they become fragrant and lightly toasted.
Sprinkle with the nuts and dollop the surface with the marshmallow topping.
In a bowl over simmering water, combine the chocolate wafers and condensed milk, stirring until the chocolate has melted and it is very smooth.
Now, you have to work quickly here…..pour the condensed milk over the entire surface, and with a knife, swirl it all together, to combine the marshmallow topping.
Place in the refrigerator until completely set, which will take about 1 hour. Cut in 18 squares. Now, how long did you make these last? The truth now….I thought so.