- The weather is a-changin’ and it’s time to think of good weather, lots of sunshine and lunch/dinner on the patio. This is a great make-ahead dessert that can be taken from the kitchen to the table on the deck, (or picnic in the park) sliced up and served. Yippee! Let’s do it.
Base
- 3/4 cup butter
- 1 tbsp. grated lime rind
- 3/4 cup packed brown sugar
- 1/2 cup ground almonds
- 1 1/2 cups flour
In the bowl of your electric mixer, beat the butter with the lime rind until creamy. Stir in the sugar, and ground almonds until blended. Gradually add the flour. If getting too hard for the mixer, use your fingers to continue mixing when the dough becomes stiff.
Grease the sides of your 13 x 9 inch baking dish and press the mixture into the pan. Bake in a pre-heated oven of 375 degrees for 12-15 minutes until lightly browned and firm to the touch.
Topping
- 1/4 cup room temperature butter
- 1 cup sugar
- 3/4 cup flour
- 1/2 cup sliced almonds
- 3 eggs
- 1 tbsp. lime zest
- 1/2 cup ground almonds
- 1/2 tsp. baking powder
- 4-5 cups evenly sliced nectarines
In a small bowl mix the butter and 1/4 cup each of the sugar and flour. Mix in the almonds and set aside.
In a mixing bowl, beat the eggs and remaining sugar for about 5 minutes, until thickened and pale yellow. Stir in the lime zest. Combine the remaining ingredients and add to the egg mixture.
Arrange the nectarines evenly over the base, spread the egg mixture over the nectarines. Sprinkle the sliced almond mixture evenly over the top and bake for 40-45 minutes until the top is puffed and golden and the nectarines are tender when tested with a fork.
Run a knife around the edge of the pan, and cool on a rack (in the pan). Cut into squares and watch the smiles appear.
Did I tell you this was yummy? Yup, it is.
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.
Mango Sour For New Year’s Eve
What a neat cocktail this is to welcome in the New Year.
This will make 6 drinks…adjust to numbers in your home.
- 1 cup mango nectar
- 3/4 cup vodka
- 1/2 cup fresh lemon juice
- 3 tbsp. berry sugar (superfine)
Stir together the nectar, vodka, lemon juice and sugar in a 1 qt. glass measure.
Pour half of this into a shaker filled with crushed ice and shake for 30 seconds, strain and pour into chilled old fashioned glasses. Repeat for the remaining nectar mixture.
Garnish each glass with a fresh mango spear. Serve…take a bow and from me to you, HAPPY NEW YEAR,
New Take On Cheese Fondue
It’s always nice to find a new way to use an old classic recipe. This one might work for you, especially if you are celebrating the Christmas-New Years time at a ski resort. Gather round my friends and chill the beer, wine or champagne and settle in front of a warm fire with this.
To serve 4:
- 2 oz. Mozzarella Cheese
- 1 package sliced Gouda Cheese – cut up
- 1 package sliced Swiss Cheese- cut up
- 3 tbsp. cornstarch
- 1 1/3 cup ‘white’ beer
- 1 garlic clove, halved
- 1 tbsp. Calvados liqueur
Place the cheeses in a resealable bag with 2 tbsp of the flour. Shake well to distribute the flour evenly. Pour 1 cup of the beer into the bag and leave for half an hour.
In a heavy pot rub the bottom and sides with the garlic clove. Heat the pot over medium-low heat for about 3 minutes.
Add the cheese mixture one third at a time, stirring gently with a wooden spoon until completely melted before adding the next third. Do NOT let this boil.
Adjust the consistency if needed. If too thick, add the remaining beer, if not, just drink it…Cook for a further 2 minutes , now add in the calvados.
Transfer to a fondue pot and serve with any of the following:
bread cubes, potato gnocchi, polenta cubes, cubed salami…the choice is endless.
Yummy! Enjoy!
Mussels With Smoked Tomato Broth
When we were in Belgium, Don absolutely loved the Mussels or Moule as they were called. This is a recipe very similar to what he enjoyed.
- 1 tsp. olive oil
- 1/4 cup diced onion
- 1/4 cup diced fennel
- 1 tsp. fresh garlic, chopped
- 1 tbsp. smoked paprika (Hungarian is the best)
- 2 cups canned roma tomatoes
Heat the oil in a medium sized saucepan. Add the onion and fennel and saute until soft and translucent. Add the garlic and cook a further 30 seconds. Add the paprika and stir to mix well. Add the tomatoes and simmer for 10 minutes. Set aside.
Mussels
- 1 tbsp. olive oil
- 2 shallots, sliced thin
- 1 large garlic clove, finely sliced
- 2 lbs. Mussels (Salt Spring, if you can buy them)
- 1/2 cup Chardonnay
Add the olive oil to a heated medium size pan. Add the garlic, shallots and saute for a minute. Add the mussels and continue to saute for another minute. Now add the wine and deglaze the pan. Add the tomato broth you just made and quickly bring to a boil. Let simmer until the mussels have opened up. Any that do not open, discard. Serve with warmed focaccia bread and, of course, a glass of wine.
When you and your guests waddle away from the table, you will only hear praise to the chef. Yup! You did it again.
Rice Pudding Your Mama Never Made……
Come on, this is comfort food at it’s best. Next to macaroni and cheese, stews, chili and more. It has been ‘upgraded’ , if you will, to becoming spectacular.
- 3/4 cup golden raisins
- 1/2 cup spiced rum
- 1 vanilla bean, split lengthwise
- 1 cup water
- 1/2 cup arborio rice
- 1 tbsp. butter
- 1 1/2 cups whole milk
- 1/2 cup dark brown sugar
- 2 large eggs
- 1 large egg yolk
- pinch of salt
- whipped cream
Put the raisins in a small bowl and pour the rum over them. Cover and let sit for up to 2 hours. Drain off the liquid. (Secret here: soak the raisins in hot water for about 5 minutes and drain, then add the rum)
Scrape the vanilla bean seeds into a small dish and set aside. Combine the water, rice and bean in a heavy saucepan. Bring to a boil then reduce to a simmer cooking covered for about 20 minutes (until the liquid has all been absorbed. Uncover, remove and discard the vanilla bean and let cool down.
Preheat oven to 350 degrees. Grease an 8 cup baking bowl with the butter and set the bowl inside a large roasting pan.
In a large bowl, whisk together the milk, brown sugar, eggs, egg yolk, salt and now the reserved vanilla seeds. Add the cooked rice and stir to mix well. Pour into the baking dish. Put the roasting pan on the oven rack and now add boiling water to halfway up the side of the bowl and baking until the pudding is set in the center and is browning around the edges.
Remove from the roasting pan and let cool for about 15-20 minutes. Serve with a generous dollop of sweetened whipped cream. If you want to add insult to injury….pour a glass of ice wine to complement the pudding.
Yippee! What comfort as this is darn good and you did it.
Spicy Martini
It has been awhile since I posted yet another martini recipe, but seeing as this is the Wine Festival week here in the Okanagan (and we were at a Chef Cooking Class Dinner last night) and are attending a Crush Club luncheon today, a martini would be a break in the wine (or is that whine) run we are having.
- 6 parts Grey Goose Vodka
- 1 part Cinnamon Schnapps
- 1 part Creme de Framboise or Chambord
- Dark chocolate shavings
Pour all the ingredients (except shavings) into a shaker filled with crushed ice. Shake well and strain into well chilled martini glasses, and top with the chocolate shavings.
Now, isn’t that a great way to greet guests? Hon….are we expecting company?
Don’s Special Green Beans
I absolutely turned my nose up at this recipe, but believe me, once eaten (and shared at a dinner), there is no other way to eat them. We had skinny beans, not the bigger, fatter ones, and they are awesome.
- large handful of beans (enough for however many people serving)
- 2 tbsp. smooth peanut butter
- 1 tsp. olive oil
- 1 tsp. soy sauce
- 1 garlic clove, sliced thin- then mashed
- 1 tp. butter
- 1 tsp. olive oil
- 2 oz. cashews
Par-boil the beans for 2 minutes in hard boiling water, drain and let cool.
Whisk the peanut butter, olive oil and soy sauce until smooth.
In a frypan, saute the garlic in the butter and olive oil for about 30 seconds at a very hot temperature . Add the beans, cashews, dressing and toss to coat well.
Serve…OMG! these are absolutely awesome. Hmmm…is that all we made?
Coconut Rice Pudding Springrolls With Raspberry Sauce
Deep fried springrolls – take a back seat. This is the dessert version and is actually, super delicious.
- 1/2 cup arborio rice
- 2 x 14 oz. cans light coconut milk
- 2/3 cup granulated sugar
- 1/2 vanilla bean, split lengthwise
- 2 inches lemongrass
- 1/4 tsp. preserved ginger, diced small
- pinch of salt
- 1/3 cup dried apricots, diced
- 1 cup unsweetened shredded coconut
- 10 phyllo pastry sheets
- 3/4 cup unsalted butter, melted and cooled
- 1 container of pistachio ice cream
- fresh raspberries for garnish
In a pot stir together the rice, coconut milk, sugar, vanilla bean, lemongrass, ginger and salt over medium heat. Bring to a boil and reduce to a simmer. Cover the pot and cook, stirring occasionally, until the rice is cooked and thickened slightly, 20 – 30 minutes.
Transfer to a bowl, discard the bean and lemongrass and stir in the apricots. Cover and refrigerate until cold, about 1 – 1 1/2 hours.
Heat oven to 350 degrees.
Place 3/4 cup of shredded coconut on a parchment line cooking sheet and bake, stirring once, until golden, 5 – 8 minutes. Set aside to cool.
Gently unroll phyllo sheets and place on a kitchen towel. Cover with a damp kitchen towel to prevent drying out as you are working.
Lay one sheet of pastry, long side facing youi on a dry flat surface and brush evenly with a coating of the melted butter and fold in half, lengthwise. Brush lightly again with the melted butter and sprinkle with 1 tbsp. of the toasted coconut. Spoon 3 tbsp of the rice pudding along the side closest to you and gently roll up the dough around the pudding. Fold in the sides over the filling and continue to roll the dough to encase the filling.
Transfer seam side down, to another parchment lined baking sheet and top with a little more butter. Repeat process with remaining pyhllo. Sprinkle with remaining non-toasted coconut and bake until golden brown and the pudding has warmed through (15 – 20 minutes). Let cool slightly before serving the the Raspberry Sauce below.
Raspeberry Sauce
3 cups fresh raspberries
1/3 cup granulated sugar
1 tbsp. fresh lemon juice
In a small pot stir together all ingredients over medium heat. Cook until raspberries start to release their juices and break down, about 5 minutes.
Taste. If too tart, add more sugar and cook, stirring constantly until dissolved.
Place in a blender and puree until smooth. Strain sauce through a fine sieve; discard solids and refrigerate sauce until ready to use.
When ready to serve, set 2 spring rolls on a plate, put a splash of sauce and drag across the plate. Add fresh raspberries and serve. Add a large scoop of pistashio ice cream on the side. Voila!
Remember the mantra…..damn I can do this…..you just did.
Autumn Peach Cobbler
Now is the time for peaches and if you live in an area like ours, they are plentiful. Eat them raw, baked, stewed, in jams, jellies or salsas…..any way you can possibly think of.
- 4 cups peaches, washed and peeled
- 2 cups berry sugar
- 1/2 cup water
- 8 tbsp. butter
- 1 1/2 cups self rising flour
- 1 1/2 cups whole milk
- ground cinnamon
Preheat oven to 350 degrees.
Combine the peaches, 1 cup sugar and the water in a saucepan and bring to a boil. Simmer for 10 minutes and then remove from heat.
Put the butter in a 3 quart baking dish and place in the oven to melt. Mix the remaining 1 cup sugar, flour and milk slowly to prevent clumping. Pour this over the melted butter. DO NOT STIR.
Spoon the fruit on top. Gently add the syrup. Sprinkle a little cinnamon on top. This batter will rise during the 35-45 minute baking time.
In a pretty bowl, scoop in some of the cobbler, add vanilla ice cream or whipped cream. What on earth could be better than that?
OMG, my mouth is watering as I re-read this.
Blackberry/Cranberry Coffee Cake
This recipe is very popular with all who have eaten it. Always asking for the recipe. Here it is.
- 2 1/3 cups of flour
- 1/2 cup sugar
- 3 tsps. baking powder
- pinch of salt
- 2 large eggs
- 3/4 cup whole milk
- 1/4 cup Crisco oil
- 1/2 cup fresh cranberries, chopped
- 1/2 cup fresh blackberries
- 1/3 cup dark brown sugar
- 1/4 cup butter
- 1/4 cup chopped pecans
- 1 tsp. ground cinnamon
Preheat oven to 350 degrees. Sift together 2 cups of the flour, sugar, baking powder and salt in mixing bowl. In your electric mixer, beat the eggs until frothy and add the milk and oil.
Pour the egg mixture into the flour and mix together until blended. Add the cranberries and carefully fold in the blackberries so as not to break them up. Place in a greased tube or bundt pan.
Now mix together the remaining flour, brown sugar, butter, nuts and cinnamon. Sprinkle evenly over the top of the cake batter. Bake in the oven for about 50 minutes.
Cool the cake in the pan for about 10 minutes then invert on your prettiest cake plate. “Damn I did this”……AGAIN! When plating, add a dollop of whipped cream and a couple of blackberries.
Don’s Roasted Red Pepper And Tomato Gazpacho
Ladies and Gents, this will put you on the top of the list for sure. The last time I had gazpacho was at the Jasper Park Lodge and they don’t even come close. THIS is awesome. Yes, I know, you think you don’t like cold soups…uhuh…you will.
- 3 large red peppers, roasted, skin and seeds removed
- 1 28 0z. can and
- 1 14 0z. can roma tomatoes with juice
- 1 14 oz, low sodium chicken broth
- 2 tbsp. good quality olive oil
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 1/2 small onion, finely chopped
- 1/2 jalapeno pepper (seeds removed)
- 1/2 fennel bulb (white only)
- 1 garlic clove, finely chopped
- 1 sprig fresh thyme, finely chopped
- 2 lemon thyme leaves, finely chopped
- 1 sprig oregano, finely chopped
- 10-12 small basil leaves, finely chopped
- 1/3 english cucumber, skin removed and finely chopped
- 2 tbsp. Worchestershire sauce
- 1 tbsp. balsamic vinegar
In a large saucepan, add the olive oil. Saute the carrot, celery, onion, garlic, fennel and jalapeno pepper until soft. Add pinch of salt and pepper (first layer).
When soft, add the chicken broth, tomatoes and herbs and cook for 20-25 minutes. Let cool.
Add the chopped cucumber, Worchestershire sauce and balsamic vinegar. Using a boat blender (or regular blender done in batches), blend until smooth.
Taste again, add salt and pepper to taste (2nd layer). Cover and put in refrigerator, chilling until cold.
Place 2 slices of cucumber in center of soup when serving in your prettiest bowl..
YUMMMMMY. Yes, this is served cold and is fabulous.