Haha! You had to know, since we grow our own figs, a recipe to use them would be forthcoming. OMG! This is so delicious. Run to nearest market (indoors or outside) and buy some of these wonderous fruits.
- 1 whole chicken about 4-5 lbs.
- 2 tbsp. softened butter
- coarse salt
- 1 can Guiness Stout
- 1 small bunch thyme
- 1/4 cup water
- 1 tbsp. flour
- 2 tbsp. fig jam
Preheat oven to 450 degrees. Put rack in lowest position. Pull out your large oven-proof roasting pan.
Rinse the chicken in cold running water and pat dry with a paper towel. Rub the skin over with butter and sprinkle lightly with the salt. Pour 1/2 of the stout in a glass and reserve. Not for you, by the way.
Poke holes in top of the can using a bottle opener. Place thyme in the can and set in the roaster. Place the chicken over the can, using the legs to balance the chicken like a tripod.
Place the chicken in the oven, breast side first and roast for 20 minutes. Baste all over with the pan juices and bake a further 25 minutes. Baste again until the juices run clear.
Remove pan from oven. Steady the chicken with a hand covered with paper towels or oven mitt to save yourself from being burned. Let the chicken rest. In about 10 minutes, test with an instant read thermometer poke the thickest part of the chicken (leg) and see that the temperature has reached 165 degrees.
Throw the can out and reserve the juice in the pan. Now pour in the stout you were saving and bring to a simmer. Be sure to scrape up all the wonderful brown bits. Mix together the water and flour and whisk into the hot liquid. Boil for 1 minute and add the jam. Simmer for 2-3 minutes until it thickens up.
Oh my, oh my…..now where is the potato salad? Warm rolls and butter? Wine….well, maybe make that 2.
Cherry Flambe
This is the dessert Chef Justin prepared for us On Monday night. Believe me, this was fabulous. Everyone was all but licking the bowl. As we are fast approaching cherry season here in the Valley, get ready.
- 2 cups fresh cherries (yes, they were the first ones this year)
- 3 oz. rum
- 2 tbsp. butter
- 3 tbsp. brown sugar
Pit and halve the cherries. Pour 2 oz. of the rum over the cherries and allow to marinate for 1 hour, at least.
Melt the butter and sugar on high heat and cook to the caramel stage. Add the cherries to one side of the pan and remaining rum to the other side of the pan and ignite. Continue to cook for 3-4 minutes, remove from heat and serve.
Vanilla Pudding
- 2 large eggs
- 3/4 cup sugar
- 1/4 cup flour
- 1 vanilla bean, slice lengthwise and scrape out the seeds,
- 2 cups whole milk
- 1 tbsp. butter
Mix all the ingredients in a sauce pot in order of the recipe except for the butter. Place on medium heat, stirring c onstantly until the mixture becomes thick.
Stir in the butter and serve chilled with the cherries.
Wow!!
* Note…save the vanilla beans in a tight container and when you have enough, put into a bottle of vodka to age. Voila! Vanilla vodka.
Summer Bombe
On a hot summer day, this is the treat of all treats. Make it ahead and keep in the freezer.
Mango Sorbet
- 3/4 cup sugar
- 5 large mangoes, peeled and seeded
- 1/4 cup freshly squeezed orange juice
- pinch of kosher salt
Place the sugar and 1/2 cup water in a saucepan and cook until the sugar has dissolved and set aside.
Place the mangoes in a food processor and puree. You should have about 5 cups of fruit. If you want a real smooth sorbet, put through a food mill fitted with a medium blade.
Combine the mango, sugar, juice and salt and place in the refrigerator to get cold then freeze in an ice cream machine. The sorbet will be soft.
Freeze an 8 inch bowl. When really cold, place the sorbet in the bowl and press against the sides and bottom. Now if you have a 6 1/2 inch bowl (nesting bowls perhaps?) cover the base and sides with plastic wrap and press into the sorbet to make it even. Freeze for about 30 minutes and then remove the smaller bowl.
1 1/2 pints of a really good raspeberry sorbet that is slightly softened. Spread an even layer of the sorbet on top of the mango mixture and using a 4 1/2 inch bowl (same shape) and press to make all sides smooth. Wrap with smaller bowl with plastic wrap and place inside the bowl. Freeze now until hard.
Now you need 1 pint of really good pistachio ice cream, softened. Remove the bowls from the freezer, taking out the 4 1/2 inch bowl and fill the cavity with the pistachio ice cream. Level the top and cover with saran. Place in the freezer overnight.
To serve, dip the bowl in warm water up to the rim. Run a sharp knife around the edge to loosen and unmold upside down on a cold plate. Cut into wedges and serve.
Fun, tasty and so cool……really!
Peanuts And Toffee Bits Cookies
It has the flavour of peanut brittle….and everyone loves peanut brittle.
- 1/2 cup shortening
- 1/2 cup dark brown sugar
- 1/2 cup sugar
- 1 tbsp. good quality vanilla
- 1 large egg
- 1 1/4 cups flour (sifted)
- 1/2 tsp. baking soda
- pinch of salt
- 1 pkg. Reese peanut butter chips
- 1 cup Skor toffee bits
- 3/4 cup peanuts (unsalted)
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
In a large bowl, cream the shortening with both sugars and add the vanilla until creamy. Beat in the egg.
Sift together the flour, baking soda and salt and add to the shortening until well incorporated.
Stir in the 1 cup peanut butter chips and all the Skor bits and peanuts.
Drop by a rounded tbsp. about 2 inches apart and bake for 11-12 minutes until golden in colour and just set.
Cool on the cookie sheet for about 4 minutes and then remove to cooling racks to completely cool down.
Melt the remaining chips along with 1 tbsp. cream in the microwave for about 35-40 seconds and drizzle over the cooled cookies.
**Note: Aug 2023 – Made them this morning and Don (my taster) said they were “Yum, OMG Yummy are they ever good. So there!
Potato Tart With Smoked Trout
This is way too cool…You will definitely have a hit on your hands with this one. Summer evening patio get-together….okay, make it a light lunch by adding a salad. This is to die for.
- 6 tbsp. butter
- 2 medium russet potatoes
- 3 tbsp. cream cheese
- 3 tbsp. sour cream (not light)
- 6 oz. smoked trout, slices
- lemon/lime wedges
Melt the butter in a sauepan over low heat. Remove from the heat and let the solids sink to the bottom. Now cool down. Skim off the foam. Carefully pour off the clarified butter, discarding the solids.
Preheat oven to 400 degrees. Slice the potatoes a little less than 1/8 inch thick and lay on a paper towel. Heat the oven proof skillet, add 2 tbsp. clarified butter and swirl to coat the bottom. Arrange some of the potatoes in a concentric circle. Season with cracked pepper and repeat the potatoes to form 2 more layers. Now pour 3 tbsp. of the clarified butter down the sides of the skillet, allowing it to seep under the potatoes.
This is where the fun begins. Brush the underside of a medium heavy skillet with clarified butter and set over the potatoes (to make a cover). Reduce the heat to medium and cook until crisp and golden in colour (ab out 6 minute).
Flip the potatoes using 2 metal spatulas. Cover with the skillet. Cook a further 4 minutes. Remove the top skillet and bake in the oven for about 8 minutes to crisp the underside. Transfer to a rack to cool for 10 minutes.
Beat the sour cream and cream cheese until smooth and fluffy and spread over the potatoes. Top with the smoked trout slices and cut into wedges. Serve with lime or lemon wedges.
You will find that next time, simply double the recipe as there won’t be any leftovers.
Remember to repeat the mantra “damn I can do this” and know you did a super job.
Yum!
Crab And Fresh Mushroom Stuffed Cornish Game Hens
These little hens are so often overlooked but they really are delightful. Simply cook them and then cut in half and each person gets one half of a hen, stuffing and a vegetable. What more could be simpler yet taste so darn good?
- 1 tbsp. Crisco oil
- 1 tsp. minced garlic
- 1/2 cup finely diced onion
- 1/3 cup celery, peeled and sliced very thin
- 1 cup mushrooms, finely chopped
- 1 tsp. dried Italian seasoning
- 2 cups day old bread, cut into 1/2 inch cubes
- 1/2 cup white wine
- 1 tin crabmeat, drained and checked for cartilage
- pinch of pepper
- 3-4 Cornish game hens
- 2 tbsp. melted butter
- 1 can mushroom soup
- 3/4 cup light cream
Preheat oven to 350 degrees.
In large skillet, combine the oil, garlic, onions, celery, mushrooms and Italian seasoning. Saute for about 5 minutes until soft. Drain and rinse the crabmeat. Check for and remove any cartilage.
Add the bread cubes and wine and fold in. Fold in the crab and set aside.
Wash, rinse and dry with a paper towel the cavity of the game hens. Stuff each one and place on a parchment lined baking sheet(s), brush with melted butter and set the hens on. Bake for 45-60 minutes until cooked through.
Prepare the cream of mushroom soup and whisk in the cream. When the hens are cooked through and have rested for a few minutes. Take cooking scissors and cut in half lengthwise. Spoon the mushroom soup over and serve to 6 or 8 hungary people.
Pair with a lovely, perfectly chilled Chardonnay. Yum!
Benedict Crab Cake, Sabayon and Caviar
Okay, let’s get real. Easter is coming and that means company coming for the weekend. This is the way to pamper, blow their minds and make you the hostess with the mostess. I kid you not. Read it, plan ahead and just make sure you have the tablescape you want to showcase this delight.
- 1/2 loaf white bread
- 2/3 cup flat leaf parsley, chopped fine
- 1/3 cup mayonnaise, not salad dressing
- 1 tsp. lime zest
- 2 tsp. Worcestershire sauce
- 1 tsp. Tabasco sauce
- 1 tbsp. mustard
- pinch of paprika
- pinch of dried Thyme
- pinch of salt and ground pepper
- 1/4 tsp. celery salt
- 1 lb. crabmeat (fresh is best)
- 1/4 cup finely minced onion
- 1/4 cup yellow or orange bell pepper, diced fine
- butter for frying (about 6-7 tbsp.)
Sabayon (recipe follows)
- 8 large eggs, poached to desired doneness
- jar of caviar
- 2 hard boiled eggs, finely chopped together with
- 1 tbsp. fresh dill, finely chopped for garnish
Tear the bread in small pieces and place in a food processor to pulse until soft fine crumbs. (about 6 cups). Transfer to a shallow cake pan. Add in one half of the parsley and set aside.
Using cheesecloth, place the crabmeat inside and squeeze tightly to remove as much of the liquid as possible. In a large bowl, add the crabmeat, onion, pepper and one half of the parsley. Add the chilled mayonnaise, lime zest and gently toss. Do not over mix or it will be gluey in exture.
Divide into 8 patties and lightly pat the tops and bottoms of each patty into the bread crumbs.
Preheat oven to 375 degrees. Heat a skillet now and melt the butter until it begins to bubble. Cook the cakes in batches until golden brown on both sides and place on a parchment lined cookie sheet and bake in the oven for about 7-8 minutes.
Sparkling Wine Sabayon
- 2 large egg yolks
- 1/4 cup sparkling wine
- 1/4 cup whipping cream
- 4 oz. unsalted butter
- pinch of salt and ground white pepper
- 1 tbsp. fresh dill, finely chopped
Place a small amount of water in a pot and place a metal mixing bowl on top. When water is simmering, add the yolks and sparkling wine and whisk until the temperature reaches 140F.
Mixture should froth up and thicken . In two separate pots reduce cream by half and melt the butter. Slowly add the butter to yolk mixture while whisking. Once the butter is well incorporated and smooth, add the cream. Remove from the heat and fold in the dill.
To Plate:
Warm the plates, add a crab cake on each one. Carefully place a poached egg on top and ladle some Sabayon over the top. Add a dollop of the caviar (if using) and sprinkle the egg mixture on top.
Serve with a glass of well chilled Chardonnay. OMG! This is wonderful.
Whiskey Pumpkin Cheesecake
I love cheesecake…..any kind….and this is a really nice one to present to company. Sit down, pour a coffee and read through. Gather all the ingredients needed and go for it.
Crust
3/4 cup graham cracker crumbs
1/2 cup pecans, finely chopped
1/4 cup packed brown sugar
1/4 cup sugar
1/4 cup melted unsalted butter, cooled
pinch of cinnamon (secret ingredient)
Filling
1 1/2 cups pure pumpkin (not pie filling)
3 large eggs
1/2 cup brown sugar, packed
2 tbsp. whipping cream
1 tsp. really good vanilla
1 tbsp. whiskey
1/2 cup sugar
1 tbsp. cornstarch
1 1/2 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground ginger
pinch of salt
3 x 8 0z. pkgs. Philadelphia cream cheese, room temperature
Topping
2 cups sour cream
2 tbsp. brown sugar
1 tbsp. whiskey
Garnish
Toasted pecans, coarsely chopped
Invert the bottom of a 9 inch springform pan (create a flat bottom, making it easier to remove cake later). Then lock on the side and butter the pan.
Put the rack in the middle position of your oven and preheat to 350 degrees.
Whisk together the pumpkin, eggs, brown sugar, cream, vanilla and whiskey, until well combined.
Stir together the sugar, cornstarch, cinnamon, nutmeg, ginger and salt in a large bowl. Add the cream cheese with an electric mixer at high speed until creamy and smooth (about 3-4 minutes). Reduce speed to medium and add pumpkin mixture and beat until completely smooth.
Pour filling into the crust, smoothing the top with an off-center spatula. I always wrap the pan in tin foil (to catch any leaks, if there are any). Put a bowl of water in the bottom rack, and place the pan on the middle rack and bake for about 55-60 minutes.Transfer to a rack to cool for 5 minutes.
Leave the oven on….Whisk together the sour cream, brown sugar and whiskey until smooth and spread over the cake, sprinkle the top with the toasted pecans and bake for 5 minutes. Remove and cool for 3 hours. Chill, covered until cold.
When ready to serve, simply remove from the pan and take to the table to show the cake to your company then return to the kitchen to cut and serve.
Beyond yummy and damn you did it!
Baked Figs and Apple Dessert- Another Power Food
How happy am I to find proof of this. We have our very own fig tree (thanks to our kids) and if you never tried them, rush out and buy some. They are fabulous anyway you want to serve them.
They also help prevent hypertension, osteoporosis and heart disease. They can be eaten raw, wrapped with proscuitto and drizzled with fig balsamic vinegar, baked, stewed, stuffed, jam…..the list is endless.
For the beginner, try this one.
- 2 tbsp. honey (or agave syrup)
- 2 tbsp. brown sugar
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. vanilla
- 4 apples, chopped and peeled
- 10 figs, stems removed
- 1/2 cup granola
Preheat oven to 350 degrees. Combine the first 5 ingredients and mix well in a bowl. Add the apples and figs and mix until all coated in the sugar mixture.
Pour this into a 12 x 12 inch baking dish. Sprinkle with the granola on top. Cover with foil and bake for 25 minutes, checking to see if the apples are cooked.
Remove the cover and bake for another 5-8 minutes. Let stand for about 15 minutes before serving. Okay, enough of the healthy…a dollop of whipped cream, creme fraiche or ice cream would be lovely. You choose the ‘devil’ for this one. I did my part!!
Don’s Fresh Tomato Soup With Creme Fraiche
Everyone who knows us, knows my husband could make an icicle taste good. This is one of the many soups he makes, and I might say, is really, really good.
The only thing to add is my grilled cheese sandwich…..just sayin’.
In a large pot add:
- 1 tbsp. olive oil
- 2 carrots, medium chop
- 2 celery stalks, peeled and chopped fine
- 1 tsp. onion powder (not salt)
- 12 large Roma tomatoes, skinned and chopped
- 1 box (900 ml) chicken broth
- 1 can (398 ml) tomato sauce
- 1 tsp. salt
- 1/4 tsp. thyme
- 1 tsp. baking soda*
- 1/4 tsp. pepper
- 1 tsp. basil
- 1 tbsp. parsley flakes
- 1 tbsp. sugar
Cook on simmer for approximately 45 minutes. Remove from the heat and let cool.
When cool enough to work with, put in a blender in 3 – 4 batches and blend until really smooth.
Serve hot and add a dollop of creme fraiche or 2 tbsp. sour cream on top.
* the baking soda will neutralize the acid effects on the cream.
Note: If it was me making this, I would alter the chicken broth amounts and put in cream…..that’s just me! But then I would take some puff pastry, cut into squares large enough to cover the filled soup bowls, and bake in the oven until the pastry is cooked to a golden colour. We used to do this. It is a real show stopper.
Leftover Turkey Dinner “Poutine”
What a concept. Same ingredients you served for Christmas except now you get the goodies with the french fries.
- 1/4 cup unsalted butter
- 6 tbsp. flour
- 2 x 10 oz. undiluted beef consomme cans
- enough homemade french fries to serve 4 (be generous)
- 2 cups leftover turkey, diced and warmed up
- 1 cup frozen peas, warmed up * optional
- 1 pkg (300 g) cheese curds
- 2 cups cranberry sauce
In a saucepan, melt the butter and, with a wooden spoon, stir in the flour to make a roue.
Whisk in the consomme and increase the heat until it has boiled and become thickened. Reduce to low heat and cook for 5 minutes.
In 4 large bowls, divide the fries first, then add the turkey, peas and cranberry sauce. Over the top cover with cheese curds and now add the gravy.
Whoops! I did say to use large bowls. YUM!
Grilled Tuna With Avocado, Ginger And Lime
This is a nice change of pace…as long as you have either a barbecue or simply heat a grill pan on the stove top. Add a glass of Chardonnay and the pairing is unbelieveable.
Vinaigrette
- 1 jalapeno, seeds removed and chopped fine
- 2 tsp. grated fresh ginger
- 1 garlic clove, grated
- juice from 4 limes
- 1/4 cup low sodium soy sauce
- 1/4 tsp. sugar
- 1/4 cup extra virgin olive oil
- pinch of kosher salt and pepper
Whisk all the ingredients together until well combined.
- 4 blocks of sushi-quality tuna
- 4 ripe avocados, halved, peeled, pitted and sliced
- 1/4 cup fresh cilantro
- 3 1/2 cups greens of your choice
Preheat grill on high heat or heat grill pan on stove-top until hot. Season the tuna with some kosher salt and pepper. Lay the tuna on the hot grill and sear for 1 minute on each side until a slight crust. Drizzle the tuna with a couple of teaspoons of the vinaigrette. Transfer to 4 plates with the salad greens and avocado slices arranged in a circle and drizzle with the dressing, serving the rest on the side to be added as wanted.
As I said, add a glass of chilled Chardonnay and you have a feast fit for a king .