This recipe is from the Bakers at Lake Village Bakery in Osoyoos. I absolutely love it. It is like eating pure silk.
This can be a dessert, or if having several dinner courses and you want to have a palate cleanser, use this.
It can’t be simpler. Three ingredients, but do it exactly or it won’t set.
- 3/4 cups heavy cream
- meagre 1/4 cup fresh lemon juice
- 2 1/2 oz. sugar (weigh this out on your kitchen scale)
- zest from 1 1/2 lemons
In a pot over medium heat, pour in the cream and cook for 6-10 minutes (until the bubbles start to form around the edges and is hot). Remove from the heat and pour in the sugar, stirring with a rubber spatula until the sugar is totally melted.
Add the lemon juice (keep stirring so not to curdle) and the lemon zest. Let this sit for about 10 -15 minutes and then strain through a fine mesh sieve.
This will set completely when put into the refrigerator, so don’t be concerned.
Pour into your desired dishes and you will not believe how wonderful this is. I made French Madeleines this morning and they will be teemed together to tease our guests with this lovely confection..
Gnocchi With Browned Butter
I have to admit it took me awhile to like gnocchi. We were in Maui at one of the Hotels for a dinner out and they had pumpkin gnocchi. I thought I had died and gone to heaven. It was out of this world.
This recipe, although not pumpkin, is just as good, provided you cook them until they are browned.
- 1 1/2 lbs. gnocchi (simple, buy ready made)
- 1/4 cup butter or more (do not use margarine)
- 7 fresh sage leaves
- 1 whole lemon, juiced
In a larage saucepot, boil water. Add the gnocchi and cook for about 4 minutes – until they float to the top. Strain.
In a fry pan, melt the butter (add more as you wish) and add the gnocchi and toss. Add the sage leaves. Cook, turning often until lightly browned and the sage leaves are crispy.
When the butter is nicely browned (not burned), add the lemon juice.
OMG this is good. If you wish, serve with a chilled Chardonnay or Pinot Grigio.
My mouth is watering…..supper is hours away.
Drumstick Canapes
This is a recipe that Don uses….sharesies to you…
- 3 lbs. or about 15 small chicken wings
- 1/2 cup sugar
- 3 tbsp. cornstarch
- pinch of salt
- 1/2 tsp ground ginger
- 1/4 tsp pepper
- 2/3 cup water
- 1/3 cup lemon juice
- 1/4 cup soya sauce
Cut wings in half at the joint. Discard tips.
Place on a broiler rack and bake for about 15 mins in a 400 degree oven. Turn them over and bake another 15 minutes.
Mix the sugar, cornstarch, salt, ginger and pepper together. Add the liquids. Cook, stirring constantly over medium heat until the mixture becomes thick. Boil for 2 minutes.
Brush the liquid over the wings, continue baking for 35 minutes, brushing the drumsticks about every 5 minutes.
Serve in a chafing dish.
Red Pepper Jelly
This is good for appetizers, serve with cream cheese, crackers and, of course, a glass of wine…yummy!
- 2 cups ground red peppers with juice
- 5 1/2 cups white sugar
- 1/3 cup white wine vinegar
- 1/4 cup water
- 1/3 cup fresh lemon juice
- 1 bottle certo
- 6 8 oz. canning jars with lids
Combine peppers, sugar, vinegar and water in a large saucepan. Stir and bring to a boil. Remove from heat and let stand 15 minutes.
Return to heat and bring to a boil, add lemon juice and boil, stirring constantly for 2 minutes. Stir in certo and remove from heat. Stir for 5 minutes.
Pour into sterilized jars and seal. (Makes 6 cups)
Taste Rating: 8.5
Mushroom Dip
Tasty, tasty, tasty! What else can I say?
- 1 tbsp. olive oil
- 4 1/2 cups chopped mushrooms
- pinch of salt
- 2 cloves of crushed garlic
- 1 tbsp. parsley (breath saver??)
- 3/4 cup thick Greek-style yogurt
- 3/4 cups sour cream
- 1 tbsp. lemon juice
Heat the oil in a frypan and add the mushrooms and a pinch of salt. Cook over a medium heat until all the moisture has evaporated and they are very soft (6-8 minutes). Remove from heat and allow to cool completely.
Add all the other ingredients and mix well. Serve with crackers. Serve this only at room temperature.
You can, if there is any left, store in an airtight container in the refrigerator for no longer that 2 days. If you use older mushrooms you get a stronger flavour.
Fresh Peach Pie
Living where we do now and it being the season for peaches, here is a recipe I used so many years ago….it is soo good and with peaches so readily available, why not?
You will need:
- pastry for two crusts to fit a 9 inch pie plate
- 8 cups of sliced fresh peaches
- 1 1/2 cups sugar
- 1 tbsp. Cornstarch
- 1 tbsp. fresh lemon juice
Preheat oven to 400 degrees. Prepare pastry.
Mix peaches lightly with other ingredients in a bowl. Put into pastry lined pan and top with pastry. Press to seal and bake 50 – 60 minutes until browned. That’s it….that’s all it is. Yummy-yummy.