If your summer is as hot as ours is right now, this would be a perfect ‘cooling down’ treat. Make the day before and enjoy.
- 2 cups milk
- 1/4 cup sugar
- 2 tbsp. espresso powder
- 2 tbsp. cocoa powder (not instant hot chocolate)
- 1 tsp. ground cinnamon
- 1/2 cup coffee cream
- Whipping cream and chocolate shavings for garnish- enough for 6 servings.
In a saucepan, over medium heat, pour the milk and sugar and stir until the milk is steaming hot and the sugar has melted. Remove from the heat.
Add the espresso and cocoa and whisk until completely dissolved. Add the cream and cinnamon and mix well.
Pour this into a 8 inch square dish and place in the freezer. Stir every 20 minutes, all around (including corners) and use a timer. You don’t want crystals forming.
When firm but not too hard, transfer this to a plastic container with a lid and store in the freezer overnight.
Whip the whipping cream until stiff, add 1/2 tsp. chocolate flavouring and place in the refrigerator overnight.
When ready to serve, scoop into chilled dishes and top with whipped cream and chocolate shavings.
YUMMMMMMMY.
Chilled Chocolate Icing
This is really a nice icing for either a German chocolate cake or the really dark Devils Food Cake. It has to be chilled sufficiently to keep it shape on the cake.
- 24 oz. semisweet chocolate wafers
- 4 cups whipping cream
- 1 tsp. light corn syrup
Place the chocolate and cream in a heavy saucepan over low heat. Stirring constantly with a rubber spatula until melted, combined and thickened. (20-25 minutes).
Increase the heat to medium and cook a further 3 minutes. Remove from the heat and add the corn syrup. Transfer this mixture to a metal bowl and refrigerate. Check every 15-20 minutes and stir until it is cool enough to spread (about 2 – 2 1/2 hours).
It is worth it, I promise you.
Berries Sabayon
With the bounty of fresh berries this time of year – take your pick: Raspberries, blackberries or strawberries- any one would be perfect with the sabayon sauce.
- 2 pints berries, washed and drained
Sabayan Sauce
- 4 egg yolks
- 2 tbsp. sugar
- 1/4 cup Chambord or Creme de Framboise
- 1/3 cup heavy whipped cream
In the top of a double boiler with an electric mixer, on medium speed, beat the yolks until thick. Gradually beat in the sugar until light and soft peaks form.
Place the top of the double boiler over simmering water (not touching the bottom of the top pot) slowly beat in the liqueur until it becomes fluffy and the mixture forms mounds (about 5 minutes).
Remove from the heat and set the pot in ice water. Beat this mixture until it becomes cool. Gently fold in the whipped cream.
Refrigerate sauce, covered, until ready to serve.
In your prettiest dessert bowls, place berries (equally of course) . Take the sauce from the refrigerator and give it a stir. Pour over the fruit. To make up for the lack of calories – ha! serve with some shortbread cookies.
Oh, my goodness this is soooooo yummy!
Lobster Newburg
Not much seems like summer’s here except when serving lobster. I had this for the first time when I was about 20 years old and fell in love with lobster prepared almost any way.
- 1/4 cup butter
- 2 tbsp. flour
- pinch of salt
- pinch of nutmeg
- 1/2 tsp. paprika
- 1 cup whipping cream
- 3 egg yolks, slightly beaten
- 2 cups coarsely chopped boiled lobster
- 2 tbsp. sherry
- cooked fettucine noodles (enough for 4 servings)
Melt butter in the top of a double boiler, over direct heat. Remove from the heat and whisk in the flour to make a smooth mixture. Add the salt, nutmeg and paprika.
Gradually whisk in the cream and bring to the boil; reduce the heat and simmer, whisking, 3 minutes longer.
Now add a little bit of the hot mixture to the egg mixture and pour all of it back into the double boiler. Add the lobster and cook, over hot water until the mixture has thickened and the lobster is hot (about 8-10 minutes). Do not boil.
Stir in the sherry and serve over cooked and buttered noodles. I know everyone serves this over rice, but come on – try it with noodles and you will melt.
All that is needed with this dinner is a crisp, chilled salad and a glass of a chilled, crisp Pinot Gris…..did I say glass? I really meant bottle. sorry!
Yummy!
Meringue Torte
Summer is here…..fruit abundant….your turn to take the dessert to the party. This one will do it for you.
- 6 egg whites
- pinch of salt
- 1/2 tsp. cream of tartar
- 1 1/2 cups sugar
- 1 tsp. pure vanilla extract
- 1/4 cup light rum
- 1 1/2 cup heavy whipping cream
- whole berries, fresh
- drained pineapple slices, chopped
The day before you need this, let the egg whites come to room temperature in a mixing bowl for one hour. Butter the bottom only of a 9 inch tube pan.
Preheat the oven to 450 degrees. To the egg whites, add the salt and cream of tartar and beat until frothy. On high speed, add 2 tbsp. at a time beating well after each addition. Add the vanilla and beat until stiff peaks form. Turn into the tube pan, spreading evenly.
Place the pan in the middle of the oven and immediately turn off the heat. Let stand in the oven for overnight.
In the morning, loosen the edges carefully with a spatula and put on a serving plate. Sprinkle the surface with the rum and refrigerate until well chilled (at least 5 hours).
When ready to serve, frost the top and sides with the whipped cream and top with the strawberries and fill the center with the chopped pineapple.
With a big smile on your face, take a bow and serve this fantastic, light dessert with flair.
Bananas Foster French Toast
Anyone who had ever stayed at our B & B or even had a dinner in our home knows that I have never been shy when it comes to calories…..can’t help it. If you want fabulous food, then you must pay for it….just kidding. That comment probably has the ire of any dietician reading this.
Never mind…this is one fabulous French Toast.
- 2 cups whipping cream (heavier the better)
- 3 large eggs
- 1/4 tsp. vanilla
- 1/4 tsp. almond extract
- 1/4 cup dark brown sugar
- 1 tbsp. ground cinnamon
- 4 slices of brioche
- 1 stick unsalted butter
- 4 ripe bananas, sliced into 1/4 inch rounds
- 2 tbsp. rum
- 1/2 cup chopped pecans
- 1/2 pint whipping cream
In a large bowl combine the cream, eggs, vanilla and almond extracts and beat until well combined. In a smaller bowl, mix together the sugar and cinnamon and set aside. Dip the slices of bread into the cream mixture and use half of the sugar mixture, sprinkling on both sides.
Melt the butter in a frypan and when hot, cook as many pieces of bread as the pan will hold, cooking until a golden brown.
Heat remaining butter in another pan. Sprinkle the bananas with the sugar, add pecans. Remove from heat and stir in the rum and cook until caramelized. Place 2 slices of bread on a plate, pour the banana mixture over them and, of course, add the whipped cream.
A cup of freshly brewed coffee will complete this meal. Many groans and moans of pleasure will follow. Yummy!
Tenderloin Medallions with Surprise Risotto
The tenderloin is, without a doubt, my favourite meat to eat. The potato-style “Risotto” is a wonderful addition to show off your talents in the kitchen. Read it through first, pour a coffee and tell yourself “damn I can do this” and go for it.
- 1 tbsp. butter
- 1/2 cup finely chopped onion
- 1 lb. Yukon gold potatoes, peeled and cut into 1/8 inch thick slices, then into cubes
- pinch of cayenne pepper
- pinch of salt
- 1 1/2 cups chicken broth
- 1/2 cup whipping cream
- 1/4 cup Parmesan cheese, grated
- 1/8 cup finely chopped chives
- 6 x 6 oz. 1 inch thick tenderloin steaks
- 1 1/2 tbsp. chopped fresh thyme
- 1 tbsp. olive oil
Melt butter in a large saucepan over medium heat. Add the onion and cook until translucent, stirring occasionally for about 5-6 minutes. Add the potato cubes, cayenne pepper, pepper and salt, 1 1/2 cups broth and bring to a boil and cook for about 8 minutes. If needed, add more broth, a tbsp. at a time, to keep it creamy with a little sauce. It should not be dry.
Add the cream and simmer until the potatoes are tender, stirring often for another 10 minutes. Add the cheese and chives and stir to blend.
Sprinkle the steaks with salt and thyme and cook on the barbecue to the doneness you want. (If no barbecue, you can use a frypan). Add a touch more oil and cook for 3-4 minutes each side for a steak that is medium rare.
Split the risotto onto 6 plates, and place a steak on top of each one. Add a vegetable of your choice.
The one thing that is a must would be a glass of Shiraz wine. Okay….now look at the plates, and congratulate yourself for a job well done.
Chocolate Raspberry Cheesecake
I know. Yesterday I posted a chocolate cake martini….well? This is the perfect companion.
- 1 chocolate cracker crust (store bought is great)
- 6 oz. cream cheese
- 1 can condensed milk
- 1 large egg
- 3 tbsp. lime juice
- 1 tsp. pure vanilla
- 1 cup fresh raspberries
- 2 squares semi-sweet chocolate
- 1/4 + cup whipping cream
- 1 oz. Chocolate Raspberry port
Preheat oven to 350 degrees.
With your mixer, beat the cream cheese until fluffy and gradually add in the condensed milk, beating until smooth. Add the egg, lime juice and vanilla. Again, mixing well.
Arrange the raspberries on bottom of the crust. Add more if needed to cover. Slowly pour the cheese mixture over the fruit.
Bake 33-35 minutes until center is almost set. Turn off the heat and leave in the oven to cool down.
In a small saucepan, melt the chocolate and whipping together. Pour in the port and continue stirring until it thickens. Remove from the heat.
Top the cheesecake with the chocolate glaze and cool for 24 hours. Garnish with fresh berries and whipped cream if you wish.
Serve with the chocolate cake martini…Whew! What a dessert.
** Don’t forget to place a pan with water in the bottom of the oven, while baking the cheesecake. It prevents cracking.
Burnt Sugar/Pecan Rum Sauce
Summer is here and that means ice cream. This is a luscious sauce to use. The ice ceam consumers will love this one. It is easy to make and brings the simple dessert up a notch or two.
- 1 cup sugar
- 2 tbsp. water
- 1/2 cup heavy cream
- 1 tbsp. rum
- 1/4 cup chopped toasted pecans
Cook the sugar over medium heat in a heavy saucepan , do not stir, until it starts to melt. Now, with a fork, continue stirring until the sugar becomes a deep golden caramel colour.
Tilt the pan and CAREFULLY, pour in the water, then add the cream and rum. (this will bubble and steam vigorously).
Cook slowly over a low heat until the caramel has dissolved. Stir in the pecans and serve warm over vanilla ice cream.
Add a pecan shortbread cookie or two and enjoy.
Rolled Lime Roulade
Same as a pavlova, only this one is rolled. Give it a try and see just how easy it is to make.
- 4 egg whites
- 1 cup sugar
- 1 tbsp. white vinegar
- 1 tbsp. cornstarch
- icing sugar for dusting
Preheat oven to 350 degrees. Line a jelly roll pan with parchment paper and set aside.
Whisk the egg whites until frothy and slowly add the sugar, a tablespoon at a time. Continue until thick and glossy. Now beat in the vinegar and cornstarch.
Spread the meringue into the pan, levelling off the top. Bake for 20 minutes until the top is pale and feels firm.
Remove from the oven and let cool down on the parchment paper for 10 minutes.
Dust a large sheet of parchment paper with icing sugar and invert the meringue onto it. CAREFULLY peel off the bottom layer of parchment paper. Sprinkle the bottom layer with icing sugar and top with a clean kitchen towel.
Very gently and carefully, roll the meringue up to enclose the towel from the short end, using the parchment paper as a guide. This will crackle and perhaps crumble a little , but it is normal.
Filling
- 1/2 cup whipping cream
- 1 1/2 cups lime curd (homemade or bought)
- cape gooseberries (if available) or big, luscious blackberries
Whip the cream to stiff peaks and fold in the lime curd. Unroll the meringue, remove the kitchen towel and spread the lime cream over the meringue evenly, leaving a 1/2 inch border all around. Reroll now to enclose the cream. Trim the ends if desired and chill until ready to serve.
Cut into slices and place on pretty plates and garnish with the gooseberries or blackberries.
Oh, oh, oh! So yummy.
Onion And Fennel Bisque
Alright, before I start, just say ‘thanks’. I don’t eat onions unless they are totally dead and in this soup they are. It delicious and VERY rich so use an espresso-size cup to serve. Also, this will serve 12 or 6, if everyone wants seconds.
- 2 leeks, white and light green only, chopped (1 cup)
- 3 medium red onions, chopped (3 1/2 cups)
- 1/2 lb. fennel, stalks discarded and bulb chopped (1 1/4 cups)
- 1 garlic clove, minced
- 2 tbsp. butter
- 1/4 cup dry white wine
- 2 cups vegetable broth
- 1 1/4 cups water
- pinch of salt and pepper
- 1/8 tsp. grated nutmeg
- 1 cup heavy whipping cream
- 2 tsp. Pernod or Anisette liqueur
- 1-2 ripe red skinned pears, leaving skin on
- 1 baguette, sliced diagonally and toasted, buttered
Wash the chopped leeks in a bowl of really cold water then remove and drain well.
Cook the onions, leeks, fennel and garlic in butter in a large heavy pot over a medium heat, covered stirring occasionally. This should take about 15 minutes.
Add the wine and cook, uncovered, until the liquid has evaporated (about 1 minute). Add the stock, water, seasonings and simmer, uncovered, until the vegetables test tender. Stir in the cream until thickened and the liquid has reduced to about 6 cups. (bout 12-15 minutes).
Puree in a blender until smooth. Transfer to a soup tureen and add the Pernod. When blending hot liquids, be really careful and do in batches.
Toast the baguette and place 2 slices per plate. Cut the pear in half, lengthwise, and chop into tiny pieces. Put a tablespoon in the center of each soup serving.
Now I ask you……how elegant and decadent is this one? You bet it is and yes, I will have that glass of wine. Thank you.
Lemon Scented Potato Chowder
I love chowders and, in fact, is the one soup I don’t want my husband to make. He makes terrific soups, but not this one. I do.
- 4 cups chicken stock (better if you make your own, but store bought is good)
- 5 slices of bacon, cut in 1″ pieces, cooked crisp
- 2 cloves glarlic, chopped
- 3 large Yukon gold potatoes, peeled and cut in 1″ pieces
- 2 stalks celery, peeled and finely chopped
- 1 tsp. kosher salt
- pinch of pepper
- 1 tbsp. grated lemon zsest
- 1/2 – 3/4 cup whipping cream
- 2 tsp.fresh, chopped dill
Once you have cooked the bacon to crisp, remove and drain on a towel.
Combine the stock, garlic, potatoes, celery, salt and pepper and boil for about 15-20 minutes until tender. Remove from the heat and puree until smooth. Stir in the lemon and cream. Simmer for about 5-8 minutes over a medium heat and lastly, add the dill. Garnish each bowl with the bacon pieces.
Just remember, this should be a thick soup, so cook it down until as thick as you want it to be.
Anyone sitting at your table will always want more. Serve with crackers or toasted ciabata bread.