This is the last of my Mexican recipes (at least for now). Liam and Moss from Osoyoos made these and, believe me, they are fabulous. They are similar to a macaroon but even better.
- 4 egg whites
- 1 vanilla bean, seeds only
- 1/4 tsp. cream of tartar
- pinch of salt
- 1 1/3 cup sugar
Mix the first 4 ingredients with a whisk to form soft peaks. Begin adding the sugar 2 tbsp. at a time until stiff peaks have formed.
- 14 oz. shredded coconut
- 1/2 cup finely chopped pistachios
- 2 tbsp. lime zest
- 2 tbsp. orange zest
Combine the remaining 4 ingredients. In 3 batches, gently fold coconut mixture into egg whites.
Preheat oven to 325 degrees. On a parchment lined sheet pan using a tsp. form small cookies 1 inch apart. Bake for 15 minutes and then cool on a rack.
Guajillo Prawns
This is another recipe from Liam at the NK’Mip patio restaurant in Osoyoos. We had such a good time at the cooking class and this food made it even better.
- 2 tbsp. ground guajillo
- 1 tsp. coriander
- 2 tbsp canola oil
- 24 tiger prawns, cleaned and peeled
Combine these 4 ingredients and let sit for 2 hours.
- 1 tbsp. canola oil
- 2 tbsp. white wine
- 2 tbsp. butter, cold
- Juice from 1 lime
- 1/2 cup torn cilantro
- pinch of salt and pepper
Over medium heat, bring the canola to ALMOST smoking, add the prawns and sear 1 minute. Flip each prawn and cook another minute.
Pour in the wine anad let it almost completely evaporate. Remove from heat and add the butter, shaking the pan so the butter can form a creamy sauce. Toss with lime juice and cilantro.
Pour over the prawns. OMGoodness, this is one delicious dish.
Non-alcoholic Drinks Called “Mock-tinis”
Not everyone drinks – for whatever the reason – but having your dd (designated driver) be part of the evening is in your planning to ensure he/she doesn’t look like an outsider at the party.
I will list a few here, take it in the spirit (no pun) it is given.
1. Cosmopolitan look-a-like
- 5 parts alcohol free white wine (one brand is Fre)
- 1 splash of soda
- 1 splash of cranberry juice (I prefer the white cranberry over the red – you choose)
Put the ingredients, except the soda, in a shaker filled with cracked ice and shake really well. Strain into well chilled martini glasses and top with the soda. Garnish with cranberries or even raspberries.
2. Dusktime-tini
- 8 parts Cranberry juice (red)
- 5 parts orange juice
- 1 splash of lime juice
- 1 splash of gingerale
Pour all the ingredients, except the gingerale, in a shaker with cracked ice and shake for a few seconds. Strain into well chilled martini glasses and add a splash of gingerale to each glass. Garnish with an orange wedge.
3. Mock Sangria
If you are making sangria for your guests, here is one that the non-drinker can have . Appearance is everything – always consider your guests.
- 4 parts white cranberry juice
- 1 part raspberry juice
- 1 plash of lime juice
- 1 splash club soda
Put all ingredients, except the soda, into a shaker with cracked ice and shake well. Strain into well chilled martini glasses. Top with club soda. Garnish with a lime wedge, orange wedge, raspberry on a fancy pick.
4. Blue Heaven
This was a favourite to serve friends of ours.
- Blueberry juice (really yummy on its own, as well)
- gingerale
- blueberries
Mix together in a shaker of crushed ice (just stir), then strain into chilled glasses, add some fresh blueberries in the glass. Voila! It works everytime.
Grilled Vegetable Salad
Compliments of Chef Justin of the Walnut Grove Resort was this wonderful, refreshing grilled salad. The secret is not to over cook the vegetables. This will serve 6.
- 1 red bell pepper
- 1 green Poblano pepper
- 1 orange or yellow bell pepper
- 1 carrot
- 1 parsnip
- 1/2 bunch of asparagus
- 1 medium zucchini
- 1/2 head of cauliflower
- 1 red onion
- 1 generous tbsp. of minced garlic (we prefer baked garlic, however)
- 4 tbsp. olive oil
- 2 generous tbsp. honey
- 3 tbsp. good balsamic vinegar
- 3 tbsp. basil, cut in chiffonade style
- Asiago cheese shavings
- salt and pepper to taste
Preheat the barbecue on medium/high temperature. Cut the peppers into quarters, (seeded). Peel the carrot, parsnips and slice into 3 lengthwise, as well as the zucchini.
Remove the woody parts of the asparagus (snap naturally). Cut the cauliflower into large florets and the onion into 1/2 inch pieces
Toss each vegetable in a bowl with olive oil to coat, and set aside until all the vegetables are oiled and ready to grill. Keep the vegetables in separate piles.
Place the carrots and parsnips on the grill first, and watch carefully as the sugars can caramelize very quickly. Once the grill marks show, move them to the top shelf of your barbecue to avoid overcooking.
Place the cauliflower on next and cook in the same fashion as the carrots. Continue to cook the rest of the vegetables, being very careful not to overcook them. Remove them and let cool down.
When cool enough to handle, cut each one into 1/2 inch strips, julienne style and place in a mixing bowl.
Add all the remaining vegetables except the cheese and mix well. Let this sit for a while to let the flavours blend. Mix in the amount of cheese you like and hold some back to garnish the top.
This is a very fresh tasting salad done on the barbecue. Try it!
Corn Oysters
You say…corn oysters? Yup! There isn ‘t an oyster or anything that could be attributed to an oyster in this recipe. It is the shape it takes when cooking.
- 2 large eggs, separated
- 2 cups freshly cut corn
- 1/8 tsp. Worchestershire sauce
- pinch each of salt and pepper
- 1/4 cup flour
- 1/4 tsp. baking powder
- 2 tbsp. Crisco oil
In a small bowl, beat the egg whites until stiff, but not dry and set aside.
In another bowl, beat the yolks slightly, and add the corn, Worchestershire sauce, salt and pepper and mix well. Stir in the flour and baking powder and mix well. Fold in the egg whites carefully.
Heat the oil in a skillet over medium heat and drop the mixture by tablespoonfuls, cooking until it turns golden. Turn them over and repeat. This should take about 3 minutes per side. If you need to, add a little more oil.
Keep them hot while cooking the remaining batter. This makes 12 ‘oysters’. Makes a really nice side dish for any meal, especially barbecue
Pumpkin Loaves
This recipe makes 2 loaves….one for now and one for unexpected company in the future.
- 3 1/2 cups flour
- 2 tsp. baking soda
- 1 tsp salt
- 3 cups sugar (yes, this is right)
- 2 tsp. cinnamon
- 2 tsp. freshly ground nutmeg
- 4 large eggs, beaten
- 2/3 cup water
- 1 cup Crisco oil
- 2 cups pumpkin puree not pie filling)
- 1 cup chopped pecans
- 1/2 cup English toffee bits
Sift dry ingredients in a medium bowl, add the beaten eggs, water, oil and pumpkin. Stir in the toffee bits and pecans until well blended. Grease 2 loaf pans and bake for about 1 1/2 hours in a 350 degree oven.
Check for doneness and let cool on a rack. Remove from the pans. Wrap in saran and, if freezing, insert inside a freezer bag.
Oysters With Pea Sprouts And Bacon
This is a nice appetizer for a special dinner. Mind you, with special friends and family, this could be any dinner you are planning.
- 18 medium sized oysters, shucked and on half shells
- 1/4 cup chicken stock
- 1 garlic clove, finely minced
- 2 cups fresh pea sprouts
- 1/4 cup Asiago cheese, finely grated
- 4 strips bacon, baked crisp and chopped
- 1/4 cup pimentos, diced for garnish
Preheat broiler to high. Place oysters on a parchment lined cookie sheet and pea gravel to prevent the shells from tipping. If you don’t have pea gravel on hand (and who does?) roll up balls of tin foil and set the oysters on top of them.
In a shallow pot, heat the stock and add the garlic and pea sprouts until they have JUST wilted and still a bright green. Drain in a strainer and toss to cool quickly. Mince coarsely and set aside.
Make a Hollandaise Sauce (below) then place the oysters under the broiler for about 2 minutes or until warm. Take them out and, working quickly, place a tbsp. of the sprouts on each one and some of the sauce. Sprinkle the cheese over. Place them back under the broiler until they are a golden brown (about 60 seconds).
Garnish each one with some crisp bacon and chopped pimento. Transfer to a platter and serve immediately. Can you hear the groans of pleasure now?
A lovely Brut goes well with this or, your choice of a crisp white wine, well chilled of course. Enjoy!
Hollandaise Sauce
- 1/4 cup butter
- 3 egg yolks
- 1 tbsp. fresh lemon juice
- 1/2 tsp. Worchestershire sauce
- hot sauce (only to taste)
Put butter in a measuring cup and heat in the microwave until melted. In a blender combine the egg yolks, lemon juice and Worchestershire sauce. Cover and blend until combined (about 5 seconds or so). With the blender on high, add the butter in a steady stream . This should thicken up immediately. Season with the hot sauce to taste.
Chevre, Cucumber and Tomato Salad
I love the taste and texture of a good Chevre…..now add fresh, chilled cucumber and cherry tomatoes and you can enjoy a wonderful flavour explosion.
- 8 oz. chevre
- pinch of finely chopped chives and parsley
- 1 garlic clove, minced
- salt and pepper to taste (a pinch each is great)
- 2 English cucumbers
- 1 dozen cherry tomatoes
- 1/3 cup julienned fresh basil leaves
- 1 tsp. balsamic vinegar
- 1 tsp. avocado oil (great for your heart and arteries)
Slice the cucumbers into 1/2 inch medallions and scoop the seeds from the centre. Slice the tomatoes in 4 lengthwise and combine with the oil and vinegar mixture.
Place a small ball of the chevre in the centre of each medallion and top with a tomato piece and basil.
Tasty and another terrific way to start off the party; add a signature drink, some good friends and the evening begins. I always try to have a hot and cold starter.
You pick, your choice….
Malted Milk Shakes-Yum!
This isn’t something that should be consumed every day, but in all fairness, you will think you probably should. It is yummy! Maybe you have to be in our age bracket to even remember what malted milk shakes taste like. If that is the case, go for it.
- 3/4 whole milk (really cold) and not skim
- 1 vanilla bean, split lengthwise and seeds removed
- 2 1/2 cups Chapman’s or Tillamook vanilla ice cream
- 2 tbsp. malted milk powder (dry milk powder section of grocery stores)
- 1/4 cup malted milk balls like Maltesers, crushed
Place two 12 oz. glasses in the freezer and chill for 1-2 hours (or overnight).
Pour milk in the blender, add the vanilla seeds. Cover and blend for about 20 seconds. Add the ice cream and malted milk powder and blend until thick and creamy. Scrape the sides often to ensure a proper mix and that is is smooth.
Pour into glasses, add a straw and sprinkle the crushed balls over the top.
You can change the vanilla ice cream for chocolate. YUM! When I was a teenager and working after school, the store I worked at had “malted milk shakes”. Oh yeah
Red Pepper Soup With Sherry
Don made this soup last night and it is wonderful. I have made it before but “the boy” is a super soup maker. Maybe if I keep saying that he will make more. I wonder….
- 4 large red peppers (if you have a mix of yellow, orange and red, use them)
- 2 tbsp. butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 tbsp. sherry
- 1 tbsp. fresh lemon juice
- pinch of salt and pepper
- sweet basil
Cut the peppers in half and remove the seeds and white ‘pith’. Place cut side down on a parchment lined cookie sheet and place under the broiler until the skins get blackened. Remove and place in a plastic bag to steam for about 5 minutes. Remove from bag and peel off the outer skin.
Saute the onions and garlic in butter until soft . Cut the peppers into chunks and add to the onion mix and cook for about 3-4 minutes. Add the broth and cover, cooking for about 20 minutes. Add the sherry and lemon juice and stir to combine..
Place in a blender (small bits at a time) and puree. Strain into another pot. When serving, make sure it is hot but not boiling. Garnish with a basil leaf and a few crackers.
I love this soup…..it is fresh, it is tasty and it gives you a “the world is a good place” feeling. Try it…
Oh yeah, it is also good as a chilled soup. True!
Blue Cheese Cookies with Pistachios
This cookie would be great at your Wine and Cheese Party this season. The Blue Cheese gives it the tangy bite needed to pair with wine.
- 1 cup crumbled blue cheese, chilled
- 1/2 cup butter
- pinch of black pepper
- 1 cup flour
- 1/2 cup chopped pistachios, toasted
- 20 dried cranberries, finely chopped
Preheat oven to 350 degrees. Combine the cheese, butter and pepper in a bowl and beat until well combined, but still showing large bits of blue cheese.
With a wooden spoon gently combine the flour into the cheese mixture and add the toasted pistachios and cranberries.
Roll into 1 inch balls and place 1 inch apart on a parchment lined cookie sheet. With your hand, gently flatten until 1/4 inch thick.
Bake about 20-25 minutes until lightly golden on the bottom and edges. Cool on a rack and store in an airtight tin in the refrigerator.
Really quite yummy.
Roasted Corn and Butter Bean Succotash
A few weeks back, I mentioned the dinner-cooking classes we attended at Hester Creek Estate Winery https://hestercreek.com/. The Chef, Roger, is an outstanding Chef and gave me permission to pass this recipe along to you.
This will serve 8-10 people, I think. He served 11 and it was enough. Mind you, if offered, I think 22 hands would have risen to get more on their plate. THIS is outstanding.
- 2 t sp. olive oil
- 4 cloves of garlic
- 1 medium yellow onion
- 1 cup white wine
- 2 cans good quality cherry tomatoes or 3 cups fresh heirloom tomatoes
- 1 1/2 cup fresh roasted corn from the cob or frozen, if out of season
- 2 cans Greek butter beans
- 2 cups fresh heirloom tomatoes
- fresh basil
- salt and pepper to taste
Lightly saute onions and garlic in olive oil for 3 – 4 minutes or until slightly translucent and add a cup of wine. Reduce by half and add cans of tomatoes and fresh tomatoes, simmering for half an hour.
Add the corn and simmer for another half hour.
Add the butter beans and basil and simmer for another 10 minutes. Season to taste.
This takes a little while to finished product, but, let me assure you…..you will be wowed. We were….