Sorry people for being so long without posting a recipe for you but moving and doing a renovation at the same time is not the way to go.
This soup is really a showcase for your talents, so give it a go.
- 4 large acorn squash with stems and flat bottoms
- 4 cups chicken broth
- 1 1/4 cups whipping cream
- salt, pepper and nutmeg to taste
- 1/4 lb. Gruyere cheese
Cut around the stems so you carve out a lid. Scrape out the seeds and discard, making sure the stringy pieces and pulp are scraped out, but leaving a 1/2 thick shell. Discard the stringy pieces.
In a medium size pot, combine the pulp and broth, bringing to a boil. Reduce the heat and simmer briskly until the liquid is reduced to about 2 cups. This will take about 30 minutes. Transfer to a blender and puree until very smooth. Add the cream and seasonings.
Put the rack in your oven to the lowest position and preheat oven to 400 degrees. Divide half the cheese among the 4 squashes and ladle soup over the cheese. Top each one with the remaining cheese. Cover with the lids.
Arrange in a shallow roasting pan and bake until the squash is dark in colour and tender (40-45 minutes). Place the individual squash into soup bowls and serve. Just make sure you have a side plate to remove the lid on.
Triangles of cheese toast will also enhance the flavours, so place some on a plate and let everyone help themselves. Oh and perhaps glass of a crisp white wine will also work. Count me in!
Enjoy!
Coconut Eggnog – Puerto Rico style
This is a great homemade drink to offer guests. The glasses are small and cold when serving and absolutely delicious.
- 4 cups unsweetened coconut milk
- 6 tbsp. sugar
- 8 large egg yolks
- 2 tsp. vanilla
- 6-8 tbsp. dark or spiced rum
- 1/2 tsp. freshly grated nutmeg
Combine the milk and sugar in a saucepan and bring to scalding.
In a medium bowl, beat the yolks with vanilla. beat 1/4 of the milk mixture into the yolks and whisk all the yolk mixture in the milk. Stirring constantly, cook over low heat until it coats the back of a spoon. Do not let this boil.
Strain in to a bowl and stir in the rum. Let stand to cool down to room temperature. Cover with plastic wrap and place in the refrigerator until completely chilled.
Chill the glasses as well. When serving sprinkle a whisper of nutmeg on top. Enjoy!
What a wonderful way to make friends.
Spring Rhubarb Cake
This is the time of year for rhubarb, so it would be a shame to waste it. Not a lover of it? Aha! I have a few recipes to change your mind…read on…
- 1/4 cup butter, room temperature
- 1 1/2 cups packed brown sugar
- 1 egg
- 1 tsp. pure vanilla extract
- 2 1/3 cups flour
- 1 tsp. baking soda
- 4 cups washed, chopped rhubarb
- 1 cup sour cream
- freshly grated nutmeg
if that isn’t enough, by all means, add the whipped cream.
Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until very fluffy (4-5 minutes). Beat in the egg well and add the vanilla.
Sift the flour and baking soda together and add to the butter mixture.
Stir in the rhubarb and sour cream. Mix this together with your hands as it is a very stiff batter.
Pat into a greased 9 x 13 baking dish. Sprinkle lightly with nutmeg. Bake for about 40 minutes or until done.
Serve this warm with the, oh yeah, whipped cream. Now sit on the deck with a hot coffee and enjoy the spring warmth. You could share this delightful moment with a friend as well. Who could ask for more?
Not a calorie in this one….Nah!
Peaches With Lime Dressing
Summer is just ahead and peaches are probably everyone’s favourite fruit so this might be one to save.
- 9-10 peaches, peeled and sliced
- 4 tbsp. honey
- 2 tsp. grated lime rind
- 3 tbsp. fresh lime juice
- pinch of freshly grated nutmeg
Combine all the ingredients except the peaches and whisk until well combined. Pour over the peaches, turning gently so not to bruise the fruit. Cover and refrigerate. Best if served cold on a warm summer’s day.
This is so refreshing…you can add a dollop of whipped cream if you wish.
Dream of warm summer days, light breeze, cool peaches and lime. WOW!
Creme Brulee French Toast
When it is the holiday season and company commands you feed them breakfast, this is another way to show them you are glad they are with you. What a yummy start to the day.
This will feed 6. It is prepared the night before and next morning…Voila!
- 1/2 cup melted butter
- 1 cup packed brown sugar
- 2 tbsp. corn syrup
- 6 slices of french bread, sliced thick
- 1/2 tsp. ground cinnamon
- 5 eggs
- 2 cups whipping cream
- 1 tsp. pure vanilla
- 2 tsp. Grand Marnier
- pinch of salt
- grated nutmeg
In the melted butter,, add the brown sugar and corn syrup. Stir until the sugar is dissolved. Pour into a 9 x 13 inch baking dish that has been brushed with butter.
Cut off the crusts and arrange in the baking dish in a single layer. Whisk together all the ingredients except the grated nutmeg and pour evenly over the bread. Cover with plastic wrap and refrigerate overnight.
Remove from the refrigerator and set on the counter for about 30 minutes. Preheat the oven to 350 degrees and bake uncovered until light, puffy and golden. Before serving, grate some fresh nutmeg over the top (ever so lightly).
Serve with warm syrup. Yummy, yummy and yummy. This is rich and so tasty.
Pumpkin Gnocchi
When we were in Maui, I mentioned the pumpkin gnocci as being so superb and now….guess what? Here is a recipe. It is soooooo yummy!
- 1 large white potato
- 1 cup pure pumpkin (not pie mix) puree
- 1 egg yolk
- pinch of salt
- 1/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1 1/2 cups flour
- 3 tbsp. butter
- 4 leaves fresh sage
Peel the potato and cook as normal until fork tender. Drain and place in the fridge until cool enough to handle. Put the potato through a potato ricer.
Measure out 1 cup of lightly packed potato; use the balance for another recipe or save for lunch. Your call.
Mix the potato with the pumpkin, egg yolk and spices in a small bowl. Add the flour slowly until mixed. The dough, at this point should be smooth and barely sticky. If you find it is too sticky, just add a tbsp. of flour. Transfer to a floured surface and knead the dough 3-4 times and cut into three portions. Roll out until you have a 6 inch rectangle and about 1/2 inch thick. Cut into 1 1/2 – 2 inch logs. Repeat for the other two logs.
In a pot of boiling water, put in about half of the gnocci and cook until they float to the top (about 3 minutes). Put in a bowl and cover to keep warm. Repeat with the balance of the gnocci.
In a fry pan put a generous dollop of butter. When melted and bubbly, drop the gnocci in (not too crowded) and when it starts to get lightly golden, turn them over.. Don’t cook until they are crispy or you lose the wonderful texture you are looking for.
Remove the gnocci from the frypan and put in a bowl and cover. Take 4 fresh sage leaves and tear into pieces. Stir these in the butter remaining in the pan until you can begin to smell their fragrance. Remove the leaves and pour the butter over the gnocci, top with some grated nutmeg and serve immediately. Good grief, just typing this recipe up is making my mouth water. So luscious, so perfect. So yummy.
Eggnog Cheesecake
Many, many recipes for this cheesecake but it really has a nite ‘bite’ with a gingersnap crust.
You will need:
- 48 finely ground gingersnaps
- 1/4 cup brown sugar
- 1/4 cup melted butter
- 4 pkgs. Philadelphia Cream Cheese, room temperature
- 4 large eggs
- 1/2 cup white rum
- 2 cups cold commercial eggnog
- 2 cups icing sugar
- 2 tbsp. flour
- 1 cup whipping cream
- 1/2 cup additional eggnog
- freshly ground eggnog
Stir the first three ingredients together and press into a 9″ springform pan.
With your mixer, beat the 4 pkgs of room temperature cream cheese until smooth then proceed with the 4 eggs, beating in after each one, mix the icing sugar and flour together and add to the mixture. Pour into the springform pan.
Wrap the pan in tin foil and set in a larger pan with boiling water halfway up the springform pan. Bake at 325 degrees for 1 hour. Remove from the water bath and let sit in the oven , with the door closed, for an additional hour. Remove to a rack . Cover and chill for at least 8 hours.
Beat the eggnog and whipping cream together and grate fresh nutmeg across the top.
It well could be your favourite cheesecake
The Holiday Martini
Last night when my friend was over, I made a Holiday Martini. Always remember to chill the glasses.
- 6 parts commercial egg nog
- 2 parts vanilla vodka
- 1 part Baileys
- 1 part Creme de Cacao
Pour into shaker filled with ice, and shake for a few seconds. Strain and sprinke a teeny amount of fresh grated nutmeg on top. One sip and she said “yummmmmm, tastes like another”.
Another successful venture into the martini world.
Taste Rating: 9.9