Wine and Cheese Night with friends and this is a winner. Make it ahead and you are in good planning mode.
- 4 phyllo sheets (13 x 17 inches)
- 8 tbsp. melted butter, divided
- 4 oz. lean bacon, chopped
- 2 large sweet onions, (is there such a thing?) thinly sliced
- 3 garlic cloves, finely chopped
- 1/2 tsp. fresh thyme leaves, finely chopped
- 6 oz. chevre cheese (goat’s cheese)
- 3 large eggs
- 1/2 cup half and half cream
Preheat oven to 375 degrees. Lightly grease 12 regular size muffin tins and set aside. Place 1 sheet of phyllo on work surface, and be sure to keep the others covered with a damp cloth. Brush lightly with butter. Top second sheet over the first and brush with butter. Repeat until finished, reserving 2 tbsp. of butter.
Use a sharp knife and cut crosswise into 4 strips and lengthwise into 3 strips (this will make your 12 squares). press each one into a muffin cup and bake for about 5-6 minutes until golden but not completely cooked. Remove from the oven and cool slightly before filling.
Lower oven to 350 degrees.
Cook bacon in a skillet over low heat stirring often. When crisp remove and drain on paper towels. Add the remaining 2 tbsp. of buttter and add the onions and cook over medium heat, again stirring often until they change colour. Add the garlic and thyme leaves. Reduce the heat to low and continue to cook for about 12-15 minutes until tender and caramelized. Mix in the bacon.
In a bowl mix together the cheese, eggs, cream and a pinch of salt and pepper. Whip until smooth. Evenly divide the onion mixture into the phyllo cups and top each one with about 2 tbsp of the egg mixture. Bake in the oven for 8-10 minutes until the custard has set and the cups are golden brown. If they begin to brown too quickly, gently lay a sheet of tin foil over the top.
Add 5-6 other nibblies and you have a successful party.
Make sure to have a chilled bottle of Sauvignon Blanc nearby.
Have fun!
Caramelized Onion, Spinach and Brie Tart
Brunch in the summer makes this a good choice. While you have this in the oven, go and change out of your jammies put on your Company’s coming brunch clothes and you are ready. Table has been set, candles lit and all is on the table for your guests to dive in.
- 1 frozen pie crust (I said easy)
- 1 tbsp. butter
- 1 onion, thinly sliced
- pinch of salt
- 2 cups baby spinach
- 1 cup Brie, cut into 1 inch cubes
- 1 cup whipping cream
- 3 extra large eggs
Preheat oven to 400 degrees. Set pie shell on baking sheet. Bake as directed. Remove from oven. Set aside. Lower oven temperature to 350 degrees.
Melt butter in pan, add the onions and a pinch of salt. Stir frequently reducing heat if needed. Cook until the onion are golden and VERY tender. About 10 minutes. Set aside to cool. Stir in the brie.
In medium bowl, whisk the cream and eggs and pinch of salt and pepper. Scatter the onions over the bottom of the cooled pie shell. Slowly pour the egg mixture over and bake for 35 minutes until set. Cut in wedges to serve.
Aah…you did it again.
Caviar Parfait For The Real Foodie
This is for the real foodie who wants to up the grade when company is coming. Don made this for our extravagant New Years Eve celebration a few years back. Give it a try. What have you got to lose?
- 2 cups whipping cream
- pinch of salt and white pepper
- 4 egg yolks
- 1 tbsp. cornstarch
- 8 oz. assorted caviar (salmon and Osetra)
- 1/4 cup finely chopped shallots
- 1/2 cup finely chopped egg whites (3 eggs hard boiled to give you enough of the whites and yolks)
- 1/2 cup finely chopped egg yolk
- 1/2 cup finely chopped fresh parsley leaves
In a saucepan, combine 1 3/4 cup cream. Season with salt and pepper. Bring the cream to a simmer and whisk in the egg yolks and contnue cooking for a further 2 minutes.
Whisk in the cornstarch and remaning cream together until smooth and no lumps. Now whisk this into the hot cream and cook for three minutes.
Remove from the heat and cool completely. Cover with plastic wrap touching the surface and refrigerate until chilled.
To assemble, place some of the caviar on the bottom of 4 fluted glasses. Place a tbsp. of shallots, egg whites, egg yolk and parsley over the caviar.
Spoon generous dollop of custard over the parsley. Repeat the layering of the caviar with the traditional garnishes. Spoon remaining custard into the glasses and sprinkle with a tsp. of caviar on top.
Serve immediately with a beautifully chilled white wine.
Did your guests give you an award for this one?
Bacon Jam – My Way
This is the craziest thing going – I don ‘t eat onions but I can/will/do eat this.
This is also a recipe that anyone we have served it to, wants the recipe. Sure wish I could do this commercially then! Oh well….
- 1 lb. maple bacon
- 1/2 lb. smoked bacon
- 1 onion, peeled
- 2 cloves garlic
- 1/4 cup rice wine vinegar
- 1/2 cup dark brown sugar
- 1/4 cup pure maple syrup
- 1/4 cup Sangiovese wine
- 3/4 cup strong black coffee (brewed not instant)
- 2 dried bay leaves
- 1/4 cup brer rabbit molasses (or your fav molasses)
- 5-6 bittersweet chocolate melting discs (yes)
- generous drizzle of fig balsamic vinegar (last one to be added)
Slice the bacon into 1 inch strips and cook in a large skillet until crispy (if not real crispy, it will not turn out). Drain the fat and reserve the bacon bits.
Now slice the onion wafer thin in circles and then cut them in half (half disc shape). Also they become too stringy if not cut in half.
Put all the ingredients into a crock pot, turn on high and leave for a minimum 4 hours. Leave the fig balsamic vinegar to the very end.
This will probably be too liquid at the end of 4 hours, so place in a saucepan and cook down until the jam is thick and syrupy. Now add the fig balsamic vinegar and taste. If your eyes roll over, then it is right.
Before I forget, using your hand immersion blender (motor boat motor) run it through the hot mixture once or twice. The idea here is to break it up a little, not make a puree out of it. Once you make it, you will know what I mean.
This will keep in the refrigerator for up to 2 weeks. When ready to serve, microwave for a few seconds (20-25) and serve warm. This can be used in and on so many different foods, even a spoon. So there!
Also, if you make this, let me know what you think, please.
Braised Red Cabbage
This is a great complement for game or even holiday turkey.
- 2 tbsp. butter
- 1 tbsp. vegetable oil
- 1 cup, finely chopped red onion
- 1 large red cabbage, cored and thinly sliced
- 1 bay leaf
- 3 cloves
- pinch of salt and pepper
- 1/2 cup good red wine (full bodied)
- 1/4 cup red wine vinegr
- 2 tbsp. dark brown sugar
- 1/2 cup grated apple
- 1/4 cup red currant jelly
Heat the butter in a heavy saucepan and saute the onions until softened (about 2 minutes). Add the cabbage and saute until coated with the oil. Add the bay leaf, cloves and allspice and season with salt and pepper.
Pour in the wine and vinegar and sprinkle in the brown sugar. Toss together and bring to a boil, stirring only occasionally.
Turn the heat to low, add the apples , over and cook for 1 hour, stirring occasionally. If you need to, add water to prevent sticking. Add the jelly and cook a further 20 minutes covered.
Taste and adjust the seasonings if you need to.
Beef Bourguignon
This is the very best you will ever taste…I think you will agree with me when you make it yourself.
- 8 slices of bacon
- 2 lbs. beef -inside round roast, cut into bite size chunks
- 1/4 cup olive oil
- 4 onions, thinly sliced
- 2 tbsp. flour
- 1 bottle red Pinot Noir
- 1 litre of beef broth reduced by half in another sauce pot
- 4 carrots cut into 1 inch pieces
- 2 tbsp. tomato sauce
- 1 garlic clove
- 1 bouquet garni
- bag of pearl onions (blanched and peeled)
- a little chopped flat parsley
- salt and pepper
Cut the bacon in short narrow strips and in a large, heavy bottomed pot, fry until crisp. Remove bacon and bring fat to high heat. Season the meat with salt and pepper. Add the meat in batches NOT all at once, and sear on all sides until it is well browned (not grey). If you dump too much meat all at once, it becomes too crowded and you won’t get the same colour.
Sear the meat, a little at a time, removing it and setting aside at it finishes. When all the meat is done, add the sliced onions to the pot. Lower the heat to medium high and cook until the onions are soft and a golden brown (about 9-10 minutes). Sprinkle the flour and add the tomato paste and continue cooking for another 4 minutes, stirring it occasionally. Add the wine and the broth. With a wooden spoon, scrape the bottom of the pot and loosen the good ‘bits’. Bring to a boil.
Return the meat to the pot but first remove the onions from the broth and discard. Add the carrots, garlic and bouquet garni. Bring to a boil and reduce to a gentle simmer and cook for another 2 hours or until the meat is really tender (breaks with a fork).
**Note: This is important….the liquid should be one-third more than the meat. You may have to thicken it a little with corn starch or add water, depending on the consistency you desire.
Check this every 15 minutes, stirring to scrape the bottom of the pot and making sure it is not sticking or burning. Skim off any foam or ‘scum’ off the top. When done, remove the bouquet garni, add the chopped parsley and pearl onions. Let cool completely and refrigerate over night.
Next day, while steaming baby potatoes, re-heat the meat dish so it is hot, add some fresh baked dinner rolls (to sop up the gravy). Add a few friends , a fresh colourful crab salad (on this site), a bottle of Pinot Noir and Voila! a successful party. Enjoy!
Coq Au Vin
Serves 6
A classy way to say chicken stew
It is best to read this through first so you can see the steps
To make it is so worth it!
MARINADE
- 1 750 ml bottle of Pinot Noir Red Wine
- 1 onion (here you must) sliced
- 2 celery stalks sliced
- 1 large red sweet pepper, sliced
- 1 large garlic clove, peeled and sliced
- 1 tsp of black pepper and salt
- 2 tbsp olive oil
- 1-6 lb roasting chicken (backbone removed) and
- Cut into 8 pieces-2 drumsticks, 2 wings, 2 breasts
Combine first six ingredients in a saucepan and bring to the boil and simmer for five minutes. Cool completely and mix in the oil. Place chicken pieces in a large bowl and pour the wine mixture over the chicken, cover and refrigerate at least twenty-four hours.
COOKING THE CHICKEN
- 1 tbsp. olive oil
- 6 slices of thick bacon, cut into strips
- 3 tbsp flour
- 2 shallots, chopped
- 2 garlic cloves, chopped
- 1 tbsp dried thyme
- 1 tbsp. dried parsley sprigs
- 2 small bay leaves
- 2 cups chicken broth
- 4 tbsp. butter
- 1 pound of fresh crimini and button mushrooms
- About 20 pearl onions, peeled
Use tongs to remove the chicken pieces from the marinade and pat dry with paper towels. Strain the marinade keeping liquid and vegetables separate.
Heat oil in a very large pot (so that all eight pieces of the chicken can lay flat ) over a medium heat. Add the bacon and fry until crisp. Using a slotted spoon, transfer the bacon to a small bowl, add the chicken, skin side down in the bacon drippings and saute until brown (about eight-nine minutes) per side. Transfer chicken to a large bowl.
Add vegetables from the marinade to the pot, saute for about ten minutes until brown. Mix in the flour and stir for two minutes. Slowly whisk in the liquid marinade. Bring to a boil, whisking often. Cook until the sauce thickens (about two minutes). Mix in the shallots, garlic, herbs, bay leaves and broth. Return chicken to the pot, skin side up and simmer for another thirty minutes. Use tongs to turn the chicken over and cover, cooking another fifteen minutes.
Now, melt three tbsp butter in large fry pan over medium heat. Add mushroom and saute until tender. Remove to a plate. Add one tbsp butter and saute the onions until brown (about eight minutes) transfer onions to the mushrooms, saving the fry pan.
Use tongs and transfer chicken to a plate. Strain sauce from pot into saved fry pan, pressing all the liquid from the vegetables. Discard vegetables. Bring sauce to boil, scraping all the good brown bits. Return sauce to the pot add onions and simmer over medium heat until onions are tender and sauce has reduced (about twelve minutes). Tilt pot and spoon off excess fat. Return chicken to the pot. This should be made a day ahead. Chill uncovered until cold, then cover and keep in fridge. Re-warm over low heat.
This is one dish that you should be place on a platter and arrange steamed garden vegetables around the chicken. Spoon sauce over the chicken and present at the table.
Although this one takes a while to make, I promise you the flavours of this dish will make your mouth water when remembering the wonderful dinner you prepared and you will want to do it again soon.
Note: If you can’t cut up the chicken yourself, ask your butcher to do it for you. You will make this more than once I am sure. It is sooooo tasty. You will hope there are leftovers for tomorrow. (yes, you will).
Rack Of Lamb
This is what you serve your company with great flair.
- 3 tsp. butter
- 1 1/2 cups chopped white onions
- 1 cup finely chopped carrots
- 2 cups beef broth
- 1 1/2 cups dry red wine
- 1 cup chicken broth
- 1 1/2 tsp. tomato paste
- 1 tsp. finely chopped fresh rosemary
- 1 1/2 tbsp flour
Preparation: Preheat oven to 400 degrees.
Melt 2 tbsp. butter in heavy saucepan over medium heat. Add onions and carrots and sauté for about twelve minutes or dark brown (not burnt). Add broth and next 4 ingredients and boil for ten minutes.
Mix remaining tbsp of butter with 1 tbsp flour to make a paste. Whisk into the sauce and simmer until the sauce thickens which should take about ten minutes. Strain the sauce and put back into saucepan, keeping warm until ready to serve.
- 1 cup honey
- 3 tbsp. soy sauce
- 2 tbsp mustard
- 2-1 1/4 lb. trimmed racks of lamb
Whisk honey, soy sauce and mustard in a small bowl, adding two tbsp. glaze to this. Place lamb on a baking sheet and brush each lamb rack with remaining glaze. Roast only until a meat thermometer inserted into the center of the lamb registers one hundred and thirty degrees. Continue brushing with glaze throughout the cooking process.
Cut the lamb between the bones and serve with sauce drizzled over.
Lucille’s Meatballs
This recipe is my sister-in-law’s. Try it , it is sooooo good!
- 1 egg slightly beaten
- 1/2 cup milk
- 3/4 cup cracker crumbs.
Mix together and let sit until milk is absorbed.
Add: 1 1/2 lbs hamburger, salt and pepper to tastes and fresh chopped parsley. Mix into 1†balls and brown in a large fry pan. When cooked, place in a casserole.
Now, you need:
- 1 medium onion, chopped
- 1 tin of mushrooms (not bits and pieces)reserve liquid
- Saute this in same fry pan until the onions are transparent, then add:
- 1 tin of water
- 1 tin of consomme OR 2 tins beef broth
- reserved mushroom liquid
Cook this until it thickens. Pour over meatballs and bake for 1 hour in a 350 degree oven.
This dish is heavenly when served with garlic mashed potatoes and fresh asparagus.
Taste rating: 9