These are easy to make and can be used so many different ways to suit your tastes.
These are based on using 1 1/2 cups vodka for each flavour. This saves you money from going out and buying it at the liquor store. I know, I have done this. Besides, it’s fun to do.
- 1/2 cups vodka
- 1 star anise
- 1 dried red chile
- 2 cardamom pods
Place in a jar with airtight seal and store in a dark, cool place for 1 day. Strain into chilled glasses and enjoy. This is a little fiery. Just add a touch of gingerale and crushed ice.
Store in a sealable jar. Store in a cool, dark place for 2 days. Strain into chilled glasses and enjoy. To raise the bar, add a touch of tonic and a wedge of lime and some crushed ice. So refreshing.
- 1 1/2 cups vodka
- 4 coffee beans
- 2 tbsp. toasted hazelnuts
Store in a airtight sealable jar in a cool dark place for 3 days. Strain and pour into chilled glasses.
To up the ante on this one, add a splash of heavy cream, a little simple syrup and some crushed ice. Wow!
Remember, you made it and now you can let your imagination take over. Come up with some that you might like. Enjoy!
Pears With Figs And Honey In Freeform Pastry
‘Tis the Season for turkey, cranberries and, yes, pears. This is an easier-than-you-thought-it would-be dessert and I hope you will give it a try. After the first time you make this, you will wonder why you didn’t make it sooner.
Fruit Mixture
- 1/4 cup packed dark brown sugar
- 1/4 cup sugar
- 2 tbsp. cornstarch
- pinch of ground cardamom
- pinch of ground cloves
- pinch of kosher salt
- 4 Anjou pears, cored, cut into 8 wedges. Do not peel
- 10 dried but moist Calimyrna figs, stemmed and quartered
- whipping cream for brushing
- 2 tbsp. honey
- raw sugar
Pastry
- 1 2/3 cups flour
- 1/4 cup cornmeal
- 2 tbsp. sugar
- pinch of salt
- 1 1/2 sticks (3/4 cup) unsalted butter, chilled
- 3 tbsp. (or more) cold water
Blend the first 4 items in a processor, and add the butter using a stop-start method until it looks like coarse meal. Spoon the water over the mixture and blend only until it forms a ball. Wrap in plastic wrap and chill in the fridge for no less than 20 minutes. Remove, let it soften slightly at room temperature before rolling out.
On parchment paper, roll out pastry to make a 14 inch square or round. Try to make it even and carefully transfer to a cookie sheet.
Mix the sugars, cornstarch, spices, and salt together. Add the fruit and mix together gently.
Mound the pear mixture with the juices in the center, leaving at least 2 inches of border plain. Now, use the parchment paper as your guide and roll the pastry up over the edges of the fruit. If it cracks, try to mend to seal any cracks. Brush the edges with the whipping cream and sprinkle generously with the raw sugar.
Bake for about 50-60 minutes until the pastry is golden and the fruit is bubbling. If it starts browning too quickly, cover with tin foil. Remove from the oven, drizzle the honey over the hot filling. Run a long thin knife around the pastry edges to loosen. Cool on the parchment paper for about 1 hour.
Serve warm. If you really want decadence, serve with best quality vanilla ice ceam.
OMG! My mouth is watering now. Yummy.
Grilled Lamb With Stone Fruit Relish
- The best way to make this dish without having to deal with a whole leg of lamb is to ask your butcher to make you leg top roasts. If you like lamb, you are going to love this.
- 1/4 coarsely chopped fresh oregano
- 2 tbsp. coarsely chopped fresh rosemary
- 1 tbsp. kosher salt
- 1 tbsp. pepper
- 1 tbsp. minced garlic
- 3 tbsp. olive oil
- 2 x 1` lb. lamb leg top roasts
Stir together the herbs, salt, pepper, garlic and oil and rub all over the lamb. Set aside while you make the stone fruit relish.
Stonefruit Relish
- 6 peaches (or apricots) cut into 1/4 inch pieces
- 1 roasted red pepper, outer skin removed, cut into 1/4 inch pieces, (1/3 cup)
- 2 tbsp. minced shallot
- 2 tbsp. coarsely chopped mint (fresh)
- 2 tbsp. red wine vinegar
- 2 tbsp. fresh orange juice
- 2 tbsp. extra virgin olive oil
- 1 tsp. brown sugar
- 1/2 tsp. red pepper flakes
- 1/2 tsp. ground coriander
- pinch of salt
Stir together all the ingredients and set aside.
Preheat the barbecue on high for about 10 minutes. Sear the lamb on a lightly oiled grill rack, covered with the lid, turning once until well browned (9-10 minutes).
Turn off one burner and put the lamb on the shut-off burner, reduce the heat to moderate and grill until the internal temperature registers 135 degrees for medium rare. (about 15-20 minutes). Transfer to a cutting board and tent with foil, letting rest for 15 minutes, before cutting across the grain. Slice thinly and serve with the stone fruit relish.
Serve this with roasted potatoes and root vegetables. Add some garlic toast and a glass or two of a lovely Merlot or Sangiovese red wine.
Sour Cream Peach Cake
It is really an upside down peach cake but sooooooooo yummy! I think it is even better than pineapple upside down cake. Try it and tell me what you think.
- 2 lbs. peaches, peeled, pit removed and sliced thin
- 1 1/2 tsp. ground cinnamon
- 3/4 tsp. freshly grated nutmeg
- 2 cups, plus 1 tbsp. sugar
- 1 1/2 sticks butter, room temperature
- 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- pinch of salt
- 2 1/4 cups flour
- 2 large eggs
- 1 tsp. almond extract
- 1 cup sour cream
- 2 cups sweetened whipped cream
In a large mixing bowl, toss the peaches with 1/2 tsp. of the cinnamon and 1 tbsp. sugar.
In a large oven-proof skillet combine the 1/2 stick of butter and 1/2 cup of the sugar over medium high heat, stirring constantly until the sugar melts and become caramalized and very syrupy. Remove from the heat.
Lay out the peach slices in a decorative pattern.
Now, cream the remaining sugar and butter until light and fluffy. Add the remaining ingredients, not including the flour. Sift the flour and slowly add, beating well after each addition.
Pour this batter over the peaches and bake in a 350 degree oven for approximately 40-45 minutes until golden and begins to pull away from the side of the pan.
Remove from the oven and let cool down for about 15 minutes and invert on a pretty plate. Serve with whipped cream.
OMG, this is a comfort food for sure. Yummy, yummy, yummy.
Calvados Apple Pie
This a very tasty pie from the ‘olden’ days.
- 10 cups of Granny Smith apples, cored and thinly sliced
- 2 tbsp. fresh lemon juice
- 1 12 0z. jar of apricot preserves
- 2/3 cup sugar
- 1/4 cup Calvados
- 3 tbsp. butter
- 1 tbsp. grated lemon peel
- 1/4 tsp. nutmeg
- 1/4 tsp. cinnamon
- 1/4 cup golden raisins (optional)
- 1 unbaked 9 inch pastry shell
In a small bowl, combine 2 cups of the sliced apples with lemon juice and toss – set aside.
Place remaining apples in a medium saucepan, along with the apricot preserves, 1/3 cup sugar, Calvados, butter, lemon zest, spices and raisins (optional). Bring to a boil, stirring constantly then reduce to a simmer and cook, uncovered, for approximately 30 minutes (should be applesauce consistency). Cool for 30 – 35 minutes.
Preheat oven to 375 degrees. Pour warm applesauce into pie shell. With the remaining 2 cups of apple slices, arrange attractively on top and sprinkle with 3 tbsp. sugar.
Bake for 25 minutes or until pastry turns golden brown and the slices are tender and glazed. Remove to a cooling rack.
In a small saucepan, heat remaining apricot preserves with the balance of the sugar, stirring until the preserves are melted. Remove from the heat and brush the tops of the apples.
Serve warm with cinnamon flavoured whipped cream or cinnamon ice cream (vanilla if you can’t buy the cinnamon ice ceam).
In a word…..YUM!
Pumpkin Ginger Cheesecake
A few additions to the classic cheesecake using pumpkin and you raise the bar another step up. The use of preserved ginger is awesome.
- 1 1/4 cups gingersnap cookies , crushed
- 2 tbsp. brown sugar
- 1/2 tsp. ground cinnamon
- 1/3 cup melted butter
- 1 1/2 cups canned pumpkin (not pie mix)
- 1/4 cup brown sugar
- 2 cubes preserved ginger, chopped fine
- 1 tbsp. juice from preserved ginger
- 1/2 tsp. each nutmeg (freshly grated), 1/2 tsp. cinnamon
- 3 pkgs. Philadelphia cream cheese
- 1/3 cup English toffee bits
- 1 can condensed milk
- 3 large eggs
To make the crust, add the crumbs, sugar, cinnamon and melted butter together and press into a 9 inch springform pan.
Whisk together the pumpkin, sugar, spices, ginger and juice and set aside.
Beat together the cream cheese until fluffy and slowly add in the condensed milk, eggs, toffee bits and the pumpkin mixture. Blend well.
Place a pan in the bottom of the oven, half filled with water. This will allow steam and prevent cracking of the filling. Pour filling into prepared pan and bake in a 325 degree oven for about 50-55 minutes, until the center is set. Turn the heat off and let cool in the oven for 60 minutes and then finish cooling on a rack. Let this sit in the refrigerator overnight. All you need is cinnamon flavoured whipped cream and you have gone another level to finish this off.
Roasted Pears With White Chocolate Drizzle
I am preparing you ahead of the upcoming fruit season with this delicious dessert. Heck, you could even serve it with breakfast…just add a small tsp. of granola. Well?
- 3/4 cup dark brown sugar, packed
- 2 tsp. good quality ground cinnamon
- 1/2 tsp. freshly grated nutmeg
- pinch of cloves
- 4 firm pears (such as Bosc), halved and cored
- 1/4 cup melted butter
- 1/3 cup heavy whipping cream
- 4 oz. white chocolate, coarsely chopped
- 1/3 cup toasted sliced almonds
- 1/3 cup chopped dried cranberries
Mix together the sugar, cinnamon, nutmeg and cloves in a small bowl. Place the pear halves, cut side up in a prepared 9 x 13″ baking dish, sprayed with
Pam. Drizzle the pear halves with melted butter and sprinkle the spice mixture on each half.
Bake in a 400 degree oven for 30 minutes (until pears are tender, not mushy), baste the pears throughout the baking time. Remove from oven and cool slightly.
In a pan bring the cream just to the boil and turn off the heat. Add the white chocolate and stir well with a rubber spatula until melted and smooth.
Place a pear half on each plate. Stir the mixture in the baking dish and spoon over the pears. Sprinkle the nuts and cranberries on each top and drizzle with chocolate.
Oh yeah! This is an easy, elegant “damn I can do this” moment. Add a shortbread cookie and Voila….
Brown Butter Carrots
My mother always said carrots were good for the eyesight. So, always wanting to help you, my reader for the moment, to retain good eyesight, this one’s for you.
- 1/4 cup butter
- 1/4 cup shallots, finely chopped
- 1 garlic clove, peeled and minced
- pinch of salt
- 6-7 fresh sage leaves, coarsely torn
- pinch of pepper
- 1/2 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/4 cup dried cranberries, finely chopped
- bag of baby carrots, washed and cut in half, steamed
In a medium frypan, melt the butter and add the garlic, cooking until the butter becomes a nut-brown colour.
Stir in the shallots, and remaining ingredients except the carrots and cranberries.
When the sage leaves begin to wilt, add the carrots and cranberries, stirring to coat well.
Serve immediately with the rest of your entree.
All kidding aside, this is a tasty dish and even the kids would like it. The cranberries add a little sweet/tang that is pleasing to the palette. With the spices, it has a Mediterranean kick. Enjoy!
Brie Bowl
I am sort of used to family diving in and appreciating what they are served in our home, but believe me, this caused a feeding frenzy. I kid you not. I almost didn’t get any but they called me from the kitchen to come quickly….it was almost gone.
- 1 1/2 tsp chili powder
- 1/8 tsp. cayenne
- 1/2 tsp. garlic powder (not salt)
- 1/2 tsp. dry mustard
- 1/2 tsp. sugar
- 1 sourdough round loaf
- 1 tbsp. butter, room temperature
- 1 8 ounce round of Brie Cheese (we used triple cream)
Preheat oven to 350 degrees and, in a small bowl, mix all the spices together.
Cut a circle in the top of the bread and remove the top. Remove the bread in the center large enough to accommodate the brie wheel and cut the bread into bite size pieces.
Butter the bread and sprinkle with 2 tsp. of the spice mixture. With a sharp knife, make 2 inch cuts at 1 inch intervals around the edge of the bread. Remove the rind from the Brie and place it in the bread. (the Brie not the rind, silly me…)
Sprinkle the remaining spice over the Brie and replace the bread top. (lid).
Bake about 25-30 minutes on a parchment lined cookie sheet. To serve, remove the top of the bread and break into bite-size pieces. Dip the bread in the hot Brie (being careful of course, not to burn your mouth).
Have napkins and small plates available and hope they leave you a piece. It will be completely gone…no crumbs left. Will our kids comment here?
Harvest Bread Pudding With Ginger Sauce
Family gatherings, be it Thanksgiving or Christmas, allows one to dream….dream about the smells that permeate your home (and really half the neighborhood), the table setting, company coming, menu, laughter, pure joy of seeing one another again, etc. This is a dessert that uses pumpkin but in a different way. One that really is enjoyable and memorable.
- 4 1/2 cups white bread (stale or oven dried out), cubed
- 4 large eggs
- 3 egg yolks
- 1 cup whole milk
- 2 1/2 cups whipping cream
- 3/4 cup canned pure pumpkin puree (not pie filling)
- 1 cup dark brown sugar
- pinch of salt
- 1 tbsp. rum
- 1/4 tsp. nutmeg – freshly grated
- 1 tsp. cinnamon
- 1/4 tsp. ground cloves
- 2 tbsp. cold butter, cut up
Preheat oven to 350 degrees. Butter a 13 x 9 inch baking dish. ( To oven dry the bread, place the cubes on a cookie sheet in the oven for about 10-15 minutes, if it is fresh bread).
Place the cubes in the cooking dish and whisk all the remaining ingredients except the butter, until smooth. Pour over the bread and let sit for about 10 minutes until the bread is completely soaked pushing down gently, if necessary. Now dab the butter over the top and bake for about 45-50 minutes unil set in the middle but not dried out.
Ginger Creme Anglaise
- 1 cup whole milk
- 1 cup whipping cream
- 2 tsp. ground ginger
- 1 tsp. vanilla
- 5 egg yolks
- 1/2 cup sugar
In a suacepan over medium heat, bring the milk, cream, ginger and vanilla just to a slight boil, stirring often. ( While this is heating up, whisk the yolks and sugar until smooth.) Remove the pan from the heat immediately.
Slowly pour about 1/4 – 1/3 of the hot cream mixture into the egg mixture whisking constantly. Now add this back to the remaining cream mixture in the saucepan and while still whisking, stir until it coats the back of a spoon.
Pour into a bowl and when plating the pudding into your prettiest dessert bowl, ladle a generous amount of the sauce over the top.
OMG this is good.
West Texas Baked Beans
Don says to tell you this is “our” style. They are good…just not as good as mine. Now, how’s that for competition? No, truly, they are really tasty. I am only teasing him.
- 3 cups navy beans
- 1/2 lb. bacon
- 1 onion, diced
- 2 tsp. chile powder
- 2 garlic cloves, minced
- 1/2 cup brown sugar, packed
- 1 can beer (your choice)
- 1/8 cup molasses
- 1/4 cup ketchup
- 1/4 tsp dry mustard
- 1 tbsp. worchestershire sauce
- pinch of salt and freshly ground pepper
Soak beans overnight. Bring to a boil for 30 minutes, let stand and then drain.
Cook bacon until crisp and set aside, reserving 3 tbsp. of fat. Add the onion, chile powder and garlic and saute for about 5 minutes until the onions are soft and set aside. Deglaze the pan with 1/4 cup of beer.
Return the beans to the stockpot, adding water at least 2 inches higher than the beans. Add the sauteed onions and deglazing liquid. Add the remainder of the beer (I hope you didn’t drink it already) and the remaining ingredients.
Simmer on the stove for about 3 hours, stirring occasionally. Finish in a 250 degree oven for a further 1 1/2 – 2 hours until the beans are nice and thick).
Now, add your own steak, pulled pork sandwich, hot dog….you get the picture.
Eggnog Rice Pudding
Spectacular when served any time of year, but especially at Christmas
Serves 4
- 2 cups commercial eggnog
- 1 1/2 tbsp cornstarch
- 2 tbsp light cream
- 1/3 cup golden raisins
- Pinch of salt
- 3 tbsp rum
- 2 cups cooked rice
- 1 cup sweetened whipped cream
- Fresh grated nutmeg
Heat eggnog over low heat. Combine cornstarch and cream, mixing until smooth. Pour into eggnog and cook, stirring constantly, until thickened. Add raisins before removing from heat.
Couldn’t be simpler.