A small bowl of this Bisque will certainly have everyone clamoring to the table – no big appetizer required. Rich, delicate in flavours and a perfect beginning…..
- 2 tbsp. butter
- 1 med onion, chopped
- 1 large potato, peeled and chopped
- 1/4 tsp. curry paste
- 1 large cauliflower (about 2 lbs. in weight)
- 4 cups vegetable stock
- 1 1/2 cups 18% cream
- 1/2 cup whipping cream
- pinch of salt
- 1/4 tsp. hot pepper sauce
- 4 slices of bacon, crisp, coarsely chopped
- 1/4 cup fresh coriander
In a large saucepan, melt butter over a low heat. Add the onion, potato and curry paste and cook, covered, for about 6 minutes. Stir occasionally and make sure the onion is translucent.
Trim the cauliflower and chop coarsely. Add to the pan along with the stock and onion mixture. Bring to a boil. Cover and reduce the heat to low, simmering until the vegetables are cooked. About 10 minutes, then cool slightly.
In batches, puree in a blender until smooth. Strain through a sieve and pour into a clean saucepan.
Stir in the creams, salt and hot pepper sauce. Heat over a low temperature, stirring often while it simmers and becomes hot.
Ladle into warm soup bowls. Garnish with a generous pinch of crisp bacon and a touch of coriander.
This will serve 12 with small bowls or 6-8 with larger portions.
Duchesse Potatoes
These are a perfect addition to your dinner – especially if it is your Easter fare. It will serve 8. The only thing you need is a piping bag with a large star tip. Easy but looks elegant.
- 8 russet potatoes, peeled and cut into chunks
- 3 tbsp. butter
- 4 large egg yolks, separated
- 1/4 cup heavy whipping cream at room temperature
- pinch of salt and black pepper
- 1/4 tsp. freshly ground nutmeg
- 2 tbsp. finely chopped parsley for garnish
Cook the potatoes in a pot of boiling water over high heat. Cook until very tender. Drain and return the pan to the heat, shaking the pan for about a minute or until all the moisture is evaporated.
Using a ricer set over a large bowl, process all the potatoes, allowing to cool for about 5 minutes. With a spatula, add the butter, 2 egg yolks, cream, salt, pepper and nutmeg. Taste to adjust the seasoning, if needed.
Spoon the potato mixture into the piping bag and pipe 16 rosettes on a parchment lined baking sheet. Beat the remaining 2 eggs lightly and brush very gently the rosettes. In a preheated 400 degree oven, bake for 20 minutes or until lightly browned around the edges.
Sprinkle with the parsley and serve 2 rosettes per plate.
Greek Salad Skewers To Wow Family And Friends
This makes a show-stopping way to truly impress family and friends alike. They are simple (can be made the day before, covered and in the refrigerator until ready to serve).
- 1/2 English cucumber cut in 1/2 inch slices, peel on
- 1/2 red onion, cut in 3/4 inch squares
- 24 cherry tomatoes
- 1 container of Feta cheese, cut in 24 small triangles, 1/2 inch thick
- 24 pitted black olives
- 24 small skewers
Using thin bamboo skewers (buy in bags – they have a curly end) thread all onto skewers, making each one the same, keeping the cheese on the top and the cherry tomato the first on.
Dressing
- 1/2 tsp. garlic, finely chopped
- 1/2 tsp. dried oregano
- pinch of sugar
- 2 tbsp. fresh lime juice
- 3 tbsp. olive oil
In a small bowl, combine all the ingredients together, whisking to incorporate. Cover and refrigerate until ready to show off, just a little.
Drizzle the dressing over the skewers and serve. Oh,by the way, serve with ice cold beer or, if wanting to stay Mediterranean, make a Sangria.
Lime Baked Alaska
When I was growing up, my brother was a safety patrol kid, and at the end of the year they were all treated to a dinner at the majetic MacDonald Hotel in Edmonton. One of the dishes they had, and I never forgot, was him telling us all about the Baked Alaska he had for dessert. Drat!
This is a bit more up-to-date dessert, after all, he is very old now and probably wouldn’t remember it at all….just kidding.
This recipe is a 3 parter…just read through. Not difficult – just looks that way.
- Filling
- 1/3 cup Lime Marmalade (hard to find, but oh so worthwhile)
- 1 qt. best quality vanilla ice cream (Chapman’s comes to mind)
- 1 pt. lime sorbet, slightly softened
Beat the marmalade into the ice cream with a wooden spoon and then spread in a 8 inch round cake pan. Spread the sorbet in a second 8 inch cake pan. Cover both pans with plastic wrap and freeze.
Genoise (cake)
- 1/2 cup cake flour
- pinch of salt
- 3 large eggs at room temperature
- 1/2 cup sugar
- 2 tsp. lime zest
- 2 tsp. lime infused vodka (lime flavouring)
- 3 tbsp. unsalted butter, melted and cooled
Preheat oven to 350 degrees. Butter a 9 inch round cake pan and line with a cirlce of parchment paper, and then butter the paper.
Sift together the flour and salt.
In a metal bowl, over a pot of simmering water, heat the eggs and sugar and whisk constantly until lukewarm and the sugar has completely dissolved.
Remove from the heat and add the zest and liquor. With an electric mixer beat until very thick, pale in colour and about 3 times the volume. This should take about 6-7 minutes.
Resift the flour and salt and in two batches, CAREFULLY fold into the egg mixure. Fold the butter into 1 cup of the batter until really well combined then fold into the remaining cake batter. Spread into the prepared pan, smoothing the top with an off-center spatula.
Bake for about 15 minutes. Be sure to check with a toothpick. Cool on a rack for about 5 minutes. Run a thin knife around the side of the cake and invert the cake to cool completely and peel off the paper carefully.
To Assemble
Cut the cake in half to make 2 cakes. Wrap tightly each one with plastic wrap and freeze for half an hour. On a 10 inch plate (one that can go into the freezer and then the oven) place 1 layer of the cake. Dip the pan containing the vanilla ice cream in hot water to loosen and unmold on the cake layer. Now place the second cake layer on top of this, cut side up and unmold the lime sorbet oin the same manner. Cover with plastic wrap and freeze for at least one hour.
Meringue
- 7 large egg whites (buy just the egg whites and there is no waste)
- 1/4 tsp. cream of tartar
- 1 1/4 cup sugar
- 1 tsp. pure vanilla
Preheat oven to 450 degrees. Beat the egg whites and salt until foamy. Add the cream of tartar and beat at high speed until they hold stiff, glossy peaks. Add the vanilla and beat for another 20 seconds.
Transfer the frozen cake to a parchment lined cookie sheet and remove the plastic wrap. Spread the meringue over all the cake at least 1 inch thick and mound on top. Bake until lightly browned – about 5 minutes.
Remove from the oven, serve immediately. Did I tell you the adoration from your guests will absolutely make your day? It will.
Yummy
Pepsi Salad
Go figure…yup it works….
- 1 large can bing cherries, pitted and drained
- 1 large can crushed pineapple, drained
- 1 pkg. cherry gelatin
- 1 pkg. strawberry gelatin
- 1 8oz. pkg. cream cheese, softened and whipped until fluffy
- 1 cup chopped pistachios
- 2 cups pepsi
Make sure the cherries and pineapple are well drained.
Dissolve the gelatins in hot water, and let cool. Mix the pistachios and cream together until blended.
Mix everything together, add the pepsi last. Blend well and pour into a mold that has been sprayed with a non-stick spray.
Chill completely. This is a nice addition to a buffet dinner. Everyone will want your recipe.
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?
New Years Eve 2013 – Plan Ahead Menu
Years ago, when we still had our friends, we decided we could put on a great dinner with just us and have a wonderful time. The rule was we had to dress up. The fellas rented Tuxedos, and the two ladies wore long gowns. Sounds silly? Not a chance.
We wanted that “special celebration feeling” and by gum we achieved it. The dinner was hours long and so much fun. I might add, it was so much work as well, I won’t kid you.
Here you need to sit down with a cup of coffee and read it through. It can be so worth it, I promise.
Hors d’Oeuvres
- Mushroom Palmiers, Mini Chicken drumsticks
- Wine: White Zinfandel
First Course
- Steamed Clams in Wine
- Wine: Bris de Mer
Second Course
Festive Millenium Salad, crackers
Third Course
Caviar Parfait * Don made this and liked it. Did I mention that one of the rules we had was you had to at least try the dish. You don’t have to like it, but try it.
Fourth Course
- Beef Wellington with roasted potatoes, buttered carrots, partial stems still attached.
- Wine: Merlot
Fifth Course
- Swans swimming in chocolate sauce, topped with sparklers. (Don made these…it was fabulous!)
- Wine: Sparkling
Sixth Course (yes, we were gasping at this point)
- Coffee/tea
This dinner took 6 hours to go through. We had about 45 minutes before midnight and we played bridge, toasted in the New Year and took our exhausted bodies to bed. Tomorrow was another day.
This dinner is, obviously, for adults only. Get a sitter, feed the kids early and take them to Grandmas House or whatever. Do try it, even if not the same dishes but go the ‘take 5’ attitude and you will surprise yourself. Maybe this was where the “damn I can do this” concept was born.
Peachy French Toast
This is the time for peaches and why not use them in every way possible. Try this recipe. It serves 2, so if more mouths to feed than that, add accordingly all the ingredients.
- 2 croissants (day old is best)
- 1/4 cup cream cheese, softened
- 2 large, ripe peaches
- 3 large eggs
- 1/2 cup half and half cream
- 3 tbsp. sugar
- 1 tsp. pure vanilla extract
- butter for frying
- icing sugar
Slice the croissant in half, lengthwise and spread 1 tbsp. of the cream cheese on each half.
Slice the peaches and place most of the slices on one half of each croissant. Put the tops back on each one.
Beat together in your electric mixer the eggs, cream, sugar and vanilla. Soak each croissant in this mixture but not to get them soggy. Melt the butter and cook each one until they become a golden brown and warm in the middle.
Place on a pretty plate, add the remaining peach slices and sprinkle a generous amount of icing sugar. If you JUST happen to have on hand, a dollop of whipped cream, it will just take this one over the top. Place a couple of mint leaves on the side (for colour).
I told you it was yummy…..and I didn’t lie.
Cauliflower Soup With A Surprise Garnish
This is a beautiful soup to serve special guests and can be made ahead and just given the addition of the orange zest and juice to perk it up and heat through. This one will make your guests sit up and go “Oh Yummmmmmm!”
- 2 tbsp. butter
- 1 onion, finely chopped
- 3 cloves of garlic, finely chopped
- 1 bay leaf
- pinch of salt and pepper
- 1 potato, peeled and diced
- 4 cups of vegetable stock (the best quality you can buy)
- 1 1/2 cups water
- 1/2 cup whipping cream
- 1 large head (7 cups) cauliflower, chopped
- 1/2 tsp. grated orange zest
- 1 tbsp. freshly squeezed orange juice (this is important)
Melt the butter in a medium sized saucepan, add the onion, and saute for about 5 minutes, just until softened but not browned. Add the bay leaf, garlic, pinch of salt and pepper and saute for another minute until the garlic has become softened and fragrant.
Add the potato, stock, and water . Bring to a bowl and do scrape up the bits stuck to the pot with a rubber spatula. Stir in the cauliflower and let this boil for about 15 minutes until the vegetables are soft and remove from the heat.
Remove the bay leaf, and in small batches, transfer to a blender and puree. Stir in the cream and blend well. Always make sure to do in small batches and keep the lid on tight…you don’t want to be washing down the ceiling. Puree the entire soup until velvety smooth. Set aside. (This can be kept in the fridge for 2 days before serving….just reheat.
If you are going to prepare ahead and reheat when ready to serve…hold back the zest and juice and add when reheating. If serving immediately after making (doubtful) add the juice and zest at the end.
Spiced Pear Chips
- 1 large but firm Bosc pear
- 1/2 tsp. sweet paprika
- 1/8 tsp. cinnamon
Line a cookie sheet with parchment paper. Cut the pear lengthwise into paperthin slices. Combine the spices together and sprinkle over the slices. Place on the cookie sheet in a single layer. Cover with another sheet of parchment paper and place another cookie sheet on top. This is to keep the slices flat.
Preheat oven to 275 degrees. Bake in the oven for about 45 minutes, until the edges start to look dry and are very soft.
Remove the top cookie sheet and CAREFULLY peel off the parchment paper off the top. Bake for up to 30 minutes, checking often until the pears are dry and firm. They will crisp up while cooling. While still warm, carefully peel off the parchment paper and place on a wire rack to cool completely.
Get out your prettiest soup bowl, ladle the soup and top with a couple of the pear chips (standing up for pure drama).
Banoffi Tart
This is, originally, an English dessert but we will add just one thing to add a French influence. Banoffi means “can’t take it off” and the English establishment couldn’t take it off their menu it was sooooo good.
Try it. Seeing as how salted caramel is the latest rage, it might hit the top of the list for you too.
Crust
- 1 1/4 cups flour
- 3 tbsp. sugar
- pinch of fine sea salt
- 6 tbsp. cold unsalted butter, cut into pieces
- 1 large egg yolk
- 1/2 tsp. cider vinegar
- 2-3 tbsp. cold water
Pulse the flour, sugar and salt to combine. Add the butter and pulse until it becomes a coarse texture. Mix 2 tbsp. water, vinegar and egg yolk together to combine and add to the flour mixture while still pulsing. If the dough doesn’t come together in about 5 pulses, add the remaining tbsp. of water. Shape into a disc, cover with plastic wrap and refrigerate for 2-2 1/2 hours.
Filling
- 2 tins sweetened condensed milk
- pinch of Fleur de sel
For filling, preheat oven to 425 degrees. Scrape condensed milk into a 9 inch pie plate and stir in the fleur de sel. Cover with foil and place inside a larger pan with at least 1 inch of water in the bottom.Bake for about 2 hours, without stirring. Be sure to top up the water in the outer pan throughout the cooking process. Uncover, let sit to cool for about 20-25 minutes. Then scrape into a bowl, whisking until smooth and now chill until read to use.
While the filling is cooking in the oven, roll out the pastry disc to about 1/3 inch thick and place in a 9 inch fluted tart pan with removable botttom.
Prick with a fork and chill for half an hour.
Reduce oven to 375 degrees.
Assembly
- 2 large bananas, sliced
- 2 tbsp. white rum
- 1 1/2 tsp. pure vanilla extract
- 1 tsp. fleur de sel
- 1/2 cups whipping cream
- 1 1/2 tsp. sugar
- toasted almonds and chocolate shavings for garnish
Line the pastry disc with foil and fill with dried beans. Set pan on cookie sheet and bake for 10 minutes. Reduce temperature now to 350 degrees and bake for 20 minutes more. Remove the foil and bake a further 10 minutes. Remove from oven and cool to room temperature.
Mix 1 tsp. vanilla and rum together and toss the banana slices gently to coat. Spread into a single layer on the crust. Now carefully spread the toffee on top, covering the bananas and sprinkle with the fleur de sel.
Whip the cream to soft peaks, add the sugar and 1/2 tsp. vanilla. Spread this over the entire pie and garnish with the toasted, sliced almonds. Chill until ready to serve.
This can be made the day ahead but keep refrigerated.
,
Grand Marnier Souffle with Creme Anglaise
Every once in awhile I want to make a dessert to WOW our guests and this is definitely one of the best. It takes a few moments to read and follow the steps, but you will never be sorry. You would, however, regret not having tried it.
This is definitely party fare as it serves 12 individual souffles.
Ready? Set? Say after me “Damn I can do this”…..
- 5 egg yolks
- 5 egg whites
- 3/4 cup sugar
- 1/2 tsp. pure vanilla extract
- 1 cup flour
- 2 cups whole milk
- 2 tbsp. Grand Marnier Liqueur
- icing sugar
- sweetened whipping cream
Preheat oven to 350 degrees. Beat the yolks with 1/2 cup sugar and vanilla until light and fluffy. Gradually beat in the flour until it is a paste.
Bring milk to the scalding point and remove from the heat. Gradually add the hot milk, whisking constantly. Return to the heat and vigorously whisking until the paste is incorporated and smooth. Bring this to the boiling point and reduce the heat to a simmer. Continue to stir this with a wooden spoon until the texture is like a pastry cream. Add the Grand Marnier and stir until blended. Set aside to cool.
Beat the egg whites until soft peaks form. Gradually add remaining sugar, while still beating, until the sugar is incorporated and whites are still and shiny in appearance.
Very carefully, fold 1/3 of the whites into the souffle batter until incorporated. Now carefully fold in the remaining whites until JUST incorporated. Do not overmix.
Spoon into 12 lightly buttered and sugared individual souffle dishes or ramekins, filling to 3/4 full.
Bake for 15-18 minutes until golden brown. Dust with icing sugar and serve immediately with the Grand Marnier Sauce.
Grand Marnier Sauce
- 3 egg yolks
- 1/2 cup half and half cream
- 1/4 cup whipping cream
- 3 tbsp. Grand Marnier
In a saucepan (not on heat) whisk the egg yolks until thick. Slowly add the cream and whipping cream. Place the saucepan over a low heat and stir until mixture has thickened. Do not boil. Remove from heat and add the Grand Marnier. Cover and refrigerate until cooled.
Serve with a glass of wine….what a way to end the evening.
Tapioca Pudding With A Fresh Fruit Salad
I hadn’t had tapioca pudding since I was a kid, I think. This is very flavourful and delightful with the fresh fruit topping.
- 2 1/2 cups whole milk
- 3/4 cup coconut milk, shaken
- 1/3 cup dark brown sugar, packed
- 1 large egg
- 1 larage egg yolk
- 4 tbsp. tapioca, quick cooking
- 2 tsp. orange flavouring
- 1 cup cottage cheese, fat free, drained and pureed
- 3 tbsp. toasted pecans, chopped
- whipped cream for topping
In a large saucepan, pour the two milks, brown sugar, eggs and tapioca and cook, stirring constantly, until it comes to a boil. Cook for about a minute and remove from the heat, transfer to a large bowl. Place the bowl in a sink with ice water and whisk for 2-3 minutes to cool down.
Add the orange flavouring and stir to combine. Cover the bowl with plastic wrap and place in the refrigerator overnight.
Before serving, add the cottage cheese. In glasses, fill two thirds full with the tapioca pudding. Now top with the fresh fruit and a dollop of whipped cream and sprinkle with toasted pecans
Fruit Salad
1/2 cup each of strawberries, kiwi, pear and fresh pineapple very finely diced. Do ahead and place in the refrigerator so they are chilled through.
This is a very pretty dessert. You can place two or three of these in straight sided shot glasses and then set on long, thin rectangle plates and make the flavours different in each one. (This you must plan ahead). Use chocolate on one, creme fraiche, liqueurs…..the choice is yours and it will elevate your standing as the hostess with the mostess.
Did I hear you say, at the start, Damn I can do this…..I thought so!