This recipe is made with the two best items in the world…chocolate and pecans. It can be made with a store bought pastry crust or your own homemade. Either way, it is truly a yummy dessert. When I get to Heaven I hope they have pecan anything…..
- 1 1/2 cups pecan halves
- 1 pastry crust (9″)
- 3/4 cups dark chocolate wafers
- 1 tbsp. flour, extra for coating the chocolate
- 3 large eggs, beaten
- 1 cup dark brown sugar
- 1 cup light corn syrup
- 1/2 tsp. pure vanilla
- 1/4 cup melted butter
Preheat oven to 375 degrees. Spread the pecans evenly over the pastry crust.
In a small bowl toss the chocolate chips with flour then scatter over the pecans. In a medium bowl, mix together the eggs, sugar, corn syrup, vanilla and butter until thoroughly combined. Pour over the pecans and chocolate wafers.
Bake until set and the crust has browned and this should take about 70 minutes. Don’t let the pastry burn. Cover with tin foil or a pastry ring protector for pies. Remove and let cool on a rack for a good 1 1/2 hours.
Serve warm or room temperature with whipped cream or vanilla ice cream.
In a word: YUMMY!
Spring Pea Soup – The Best You Will Ever Eat
I know, you don’t like peas…and you think this could be a Habitat Pea Soup. Not! We were treated to this last night at a cooking class. Shannon from The Lake Village Bakery put this recipe up and Sean, her husband did the cooking and explanation why he did what he did, and it made perfect sense. OMG it was good. These two work so well together, it is fun to watch them.
Soup Base
- 3 stalks celery, chopped
- 2 medium onions, chopped
- 2 cloves garlic, smashed
- 4 carrots, chopped
- 500 g shelled peas (frozen will do just fine)
- 50 g butter
- 2 tbsp. flour
- 2 tbsp. vegetable oil
- 2 litres of vegetable stock
- 500 mls whipping cream
Heat a large pot over medium heat, then add 2 tbsp. vegetable oil. Now add the celery, onions, garlic, carrots and stir, cooking until soft. Add the butter and peas and cook for 2 minutes while stirring. Add the flour and continue stirring and cook for another 2 minutes. Add the stock and cream and continuously stir to keep the flour from sticking. Bring to a boil then turn down and simmer for about 45-60 minutes. Strain through a fine mesh sieve.
Soup
- Soup base from above
- 1 kg shelled blanched fresh peas or not blanched, frozen
- 10 oz. baby spinach
In a blender start on low speed, then speed up) add the soup base, peas and spinach and blend (puree). Keep doing this for 4-5 minutes. The longer you blend, the greener it gets.
Strain this through a fine mesh sieve, making sure to press it through. Discard the pulp. Garnish this with the homemade Creme Fraiche (recipe follows) and a little lime zest on top.
- 3 parts whipping cream
- 1 part buttermilk
Stir together until well combined. Put in a glass jar or container. Cover with saran wrap and poke a few holes in the saran. Sit on the counter for 2 nights and then refrigerate for up to 1 week. If, in the summer, only let it sit on the counter for 1 night.
You won’t believe this. Truly, it is simply delicious.
French Toast Pear and Sausage “Dogs”
The weekend is upon us and you want to try something different…something that everyone will like and probably become addicted to….get ready…here it is.
- 3/4 lb. your favourite sausage links, fully cooked
- 1 tbsp. Crisco oil
- 2 eggs
- 1/2 cup half and half cream
- 1 tbsp. brown sugar, packed
- 1 tsp. pure vanilla extract
- pinch each of ground cinnamon and fresh grated nutmeg
- 6 of your favourite Portuguese buns (long shaped), split down the top, lengthwise OR regular hot dog buns. Do not cut right through.
- 2 tbsp. honey
- 6 thin slices of Povolone cheese
- 1-2 red pears, sliced thin, do not remove the skin
- 2 tbsp. butter
Slice the cooked sausage links into 1/2 inch pieces and place in a skillet with 1 tbsp of oil and brown on all sides. Remove and drain on a paper towel. Set aside.
In a shallow dish, whisk the eggs, cream, sugar and spices together until well blended and set aside.
Put a slice of cheese inside the bun. Brush the cut sides with honey. Add some of the sausage pieces and a couple slices of pear and close up, securing with toothpicks to hold together.
Dip each of these buns into the egg mixture. Melt the butter in a clean skillet and add the buns, cooking 4 minutes each side. being careful not to burn. Remove the toothpicks.
When serving, drizzle with pure maple syrup and enjoy. Add a couple slices of melon or grapes and you ‘did it again’.
Coffee anyone?
Lime Souffle
Now before you all panic and think you can’t do this. Read this through and try this method. If you use a pie plate instead of a souffle dish you will be successful.
- 1 cup whole milk
- 1/4 cup, plus 3 tbsp. sugar
- 2 tbsp. cornstarch
- 1 1/2 tsp. finely grated lime zest
- 1 tbsp. unsalted butter
- 1 tbsp. fresh lime juice
- 1 tbsp. Lemoncello
- 4 large eggs, separated
- pinch of salt
- icing sugar for dusting
Make sure the rack is in the middle position and preheat oven to 400 degrees. Butter a deep dish pie plate (glass).
Bring milk, 1/4 cup sugar, cornstarch and the lime zest to a boil, whisking constantly, for about a minute. Remove from heat and add the butter, juice and liqueur stirring until the butter has melted completely and now whisk in the egg yolks until blended.
Beat the egg white with a pinch of salt in a large bowl until soft peak stage. Add the remaining sugar and beat until stiff peaks hold.
Fold in 1/4 of the whites into the yolk mixture to lighten it up. Now GENTLY fold in the remaining whites. Spread in the pie plate with a rubber spatula and bake until lightly puffed and golden. 15-18 minutes.
Remove from heat, lightly dust with the icing sugar and serve immediately.
OMG this is beyond yummy. The taste is heavenly.
Pistachio Smoothies For Breakfast
Wracking your brain for something utterly delicious but no one has ever had before? This is a goodie. It is not in my B & B Cookbook, so you are getting it here now.
- 2 1/2 cup plain yogurt (NOT GREEK)
- 1 1/2 tsp. grated fresh ginger
- 1/2 – 3/4 cups pistachios (salted, in shell)
- 1 tsp. ginger syrup
- 1/2 cup whipping cream
Spend a couple of minutes and shell the pistachios and coarsely chop.
In a blender put all the ingredients, except the whipping cream and blend until completely smooth. Add the whipping cream and blend a few seconds until a nice, thick consistency (not too thick like a milkshake).
Pour into pretty, chilled glasses and top with some crushed pistachios.
Serve with croissants, butter, slices of melon, coffee….yummmmm What a way to start the day. Our guests would have loved this one. They will probably want more – make them wait until the next time around.
Celebration Rum Cake
I had this for the very first time at Michelle’s (Don’s niece) many years ago and, believe me, you will want to devour it all at once. It actually starts with a cake mix, but don’t tell and no one will know.
- 1 cup finely chopped pecans
- 1 yellow cake mix
- 1 pkg. vanilla instant pudding mix
- 4 eggs
- 1/2 cup each of cold water, Crisco oil and light rum
Preheat oven to 325 degrees and grease and flour a 10 inch tube pan or large Bundt pan.
Sprinkle the bottom with the chopped pecans. Mix the remaining ingredients together and beat on medium for about 3 minutes. Pour the batter over the nuts and bake for one hour.
Cool and invert on to a pretty serving plate. With a fork, prick the surface all over.
Rum Glaze
- 1/2 lb. butter (do not use margarine)
- 1 cup granulated sugar
- 3/4 cup light rum
Melt butter in saucepan and stir in the water and sugar. Boil for a full 5 minutes. Remove from the heat and VERY CAREFULLY add the rum. Now carefully drizzle the glaze over the top and down the sides. This will take a little time but repeat until ALL the glaze is used up.
I promise you, add a dollop of whipped cream and this will become your very favourite birthday cake, or anniversary, or Sunday evening dinner or OMG breakfast….get the idea?
Crispy Potato Cakes (Rosti) with Lemon Cream
This is a great Hors d’Oeuvres. In fact, for our dinner on Saturday, we will be serving these. I promise, we will take pictures. These are soooo tasty, my mouth is watering.
- 2 tbsp. butter, divided
- 2 shallots, chopped really fine
- 2 large, new baking potatoes, coarsely grated
- 1 tbsp. olive oil
Heat 1 tbsp. of butter in a skillet, add the shallots and cook until soft. Add the potatoes, stirring until the mixture becomes quite sticky. Set aside and cool.
Shape the cooled mixture into small rounds with wet fingers and flatten slightly. Melt the remaining butter and add the rounds, cooking until brown on both sides.
Serve warm with the Lemon cream.
Lemon Cream With Chives
- 4 oz. cream cheese
- 2 tbsp. sour cream
- grated lemon rind
- 1 tbsp. fresh lemon juice
- 1 tbsp. chopped fresh chives
Beat the cheese and cream until completely smooth. Add the grated rind, lemon juice and chives, mixing well. Place a dollop on each of the potato cakes. Serve warm.
in a word….YUMMY!
Salted Maple Sauce
Salted maple seems to be the craze….in chocolates, ice cream, baked apples, pots de creme and martinis…oh yeah! Get this ready up to a week before serving.
- 1/4 cup unsalted butter
- 1/2 cup maple sugar
- 3/4 cup whipping cream
- pinch of coarse kosher salt
- 5-7 drops of imitation maple extract
In a heavy saucepan over medium heat, melt the butter and then add the sugar. Whisk until the sugar completely melts and the liquid becomes thick and boiling, which should take 2-3 minutes.
CAREFULLY, add the whipping cream, whisking as you do so.
Boil this until it becomes thick enough to coat a spoon and has reduced down to 1 cup, whisking often.
Remove from the heat and whisk in the salt and flavouring. Cool down. Cover and refrigerate. Will keep for a week. If you taste it first, it won’t last an hour….
Grilled Romaine Salad
Okay, the sun is shining and the weather is warm enough to sit out on the deck and soak in the rays. The barbecue is going to be used for dinner, so why not use it to start with your newly, soon-to-be famous salad?
- 2 tbsp good olive oil
- 1 tbsp. creamy horseradish
- 1 tbsp. freshly squeezed lime juice
- generous pinch of dill weed (fresh)
- 2/3 cup whipping cream
- pinch of salt and cayenne pepper
- 3 romaine lettuce hearts
- 1 tbsp. olive oil
- pinch of salt and pepper
- 10 oz. salmon or trout fillet, grilled to perfection, broken into bite size pieces
- 1/3 cup croutons
- 1/3 cup manchego cheese, shaved
Preheat barbecue to high. In a bowl, whisk the first 4 ingredients together and then add the whipping cream, whisking constantly to blend and incorporate fully. Cover and refrigerate for 30 minutes.
Cut the romaine hearts in half lengthwise and place each one on two skewers (to keep the leaves open). Brush each one with olive oil and sprinkle with fresh ground pepper
Turn the heat down to medium and with tongs, turn the leaves constantly to avoid burning, but long enough to get grill marks.
Place one lettuce half on each plate, drizzle the chilled dressing , add some trout/salmon bits. Top with the croutons and cheese. Of course, it goes without saying, remove the skewers.
Anything you serve after this is ALMOST second place. Now, where is the wine opener? Huh?
Crab/Cheddar Summertime Surprise Burgers
I know, I know the snow is still on the ground but I am just getting you prepared for the fun times ahead. It is always a good thing to be prepared.
We think these would make awesome sliders. This way you can change the toppings, add a salsa or two. Again…YUMMY
- 1 lb. crab meat, drained
- 1/4 cup onion
- 1 cup panko crumbs
- pinch of salt and pepper
- 2 tsp. fresh lime juice
- 2 eggs, beaten
- 4 tbsp. melted, unsalted butter
Combine all these ingredients and make into 4 patties.
- 1/3 cup flour
- 1 large egg
- 2 tbsp. whole milk
- 1 1/2 cups panko crumbs
Mix the egg and milk together and set aside. Put the flour in another bowl and take the panko crumbs and lay them out on parchment paper. To assemble these delicious burgers, dredge each one in the flour, then the egg mixture and pat them all over with the panko crumbs and press gently so they adhere. Cover and place in the refrigerator for about 30 minuites.
Melt the butter in a skillet and cook each of the burgers for four minutes on each side. (Or use the bbq) Butter the buns, add mayo, a slice of cheddar cheese and now the surprise: Clean one stick of celery and peel one granny smith apple. Julienne both of these, sprinkle with some fresh lime juice to avoid browning and place a handful on each burger.
OMG! These are fantastic. Give it a try and you will want to do it again. The only way to improve this one is to crack open a bottle of perfectlychilled white wine. Enjoy!
Chicken and Eggs Or Is It Eggs and Chicken
I know, my morning humour is not so great. Bear with me because this is a great breakfast to serve when looking for something different.
- 1 shallot, peeled and finely chopped
- 1/2 cup red pepper, chopped
- 1/2 cup thinly sliced mushrooms
- 1/3 cup slivered almonds
- 1/4 cup butter
- 2 1/2 cups cooked chicken, skinless and boneless
- pinch of salt
- dash of pepper
- 6 beaten eggs
- 1/2 cup grated Asiago cheese
In a frying pan cook the shallot, peppers, mushrooms and almonds in the butter until the peppers and mushrooms are cooked and the shallots are softened. Do not brown.
Add the salt, pepper and chicken and cook until the chicken is heated through completely (about 3-4 minutes).
Combine the eggs and the cheese and pour over the chicken. Cook and stir gently until the eggs are cooked. This could take about 10 minutes.
This will serve 6.
Serve with fresh, just-out-of-the-oven muffins, butter, juice and coffee and OMG this is one yummy breakfast. If you do not care for the mushrooms, omit them.
Roasted Butternut Squash
Not everyone is a lover of squash, but this recipe is a super-duper winner! I absolutely loved this when I had it for the first time and I know you will too.
- 2 1/2 lbs. butternut squash, peeled and cut into 1 inch pieces
- 3/4 cup whipping cream
- 1 tsp. savory
- generous pinch of salt
- pinch of pepper
- 1/3 cup parmigiano-reggiano cheese
- 1/3 cup finely grated asiago cheese
Preheat oven to 400 degrees.
Toss the squash with the cream, savory, salt and pepper in a 2 quart shallow baking dish. Cover and bake for about 30 minutes.
Stir in half the cheese and sprinkle the remainder on top. Roast uncovered until the squash is tender and just beginning to brown. This should take about 20 minutes.
Let stand about 5 minutes to allow the cream to thicken and serve with your favourite fish or chicken dinner. Actually, serving it at anytime with anything is good. This is fabulously delicious.