This only has three ingredients, but it is really tasty.
- 6 parts vanilla vodka
- 1 part Franjelico
- 1 part white Godiva liqueur
Pour ingredients into a shaker filled with crushed ice and shake until cold. Strain into chilled martini glasses that have been rimmed with Franjelico and crushed hazelnuts.
Besides being oh so good, it really is yummy.
I’m Back With A New Martini-Called Rasp’y Cafe
This is a fruity Martini made with the taste of Raspberries.
It is simple but tasty, here goes:
- 2 parts Raspberry Vodka
- 1 part Creme de Framboise
- 1 part Tia Maria
Pour into shaker filled with crushed ice. Shake a few seconds to completely chill and pour into chilled martini glasses. Garnish with 2 fresh raspberries and chocolate shavings.
Of course it tastes great. okay….you twisted my arm…another? hmmm
Fruit/Cheese Omelet
This is de-lish and serves 2 (1 if you are REALLY hungary)
- 3 tbsp. butter
- 1/2 medium Granny Smith apple, peeled and sliced thin
- 1/4 tsp. ground nutmeg
- 2 tsp. sugar
- 2 tbsp. dark brown sugar
- 2 tbsp. chopped pecans
- 6 eggs
- 12 cubes (1/2″) Brie cheese
In two heavy skillets, melt 1/2 tbsp. butter each. Saute apple slices in melted butter until glossy but not mushy.
Sprinkle apples with nutmeg and sugar. Remove apples to a small dish and set aside. Mix together brown sugar and pecans, and set aside.
In clean skillets, melt balance of butter, heating until bubbly. Break eggs into a bowl and whisk until foamy. Pour into skillets. As eggs begin to set, lift edges to allow any uncooked liquid to slide under. When eggs are almost set, turn off the heat.
Put brie on one side of the omelet and top wih the apple mixture. Fold in half and let sit for about two minutes to allow the cheese to melt. Be sure to top with the brown sugar/pecan topping. Sprinkle the tops lightly with icing sugar.
Serve with fresh fruit and fresh, hot coffee. Yummy-Yummy. This is in my cookbook “The B & B Cookbook”.
Job Hunting OR Promotion?
When we are out and about at either food kiosks in the mall or fast food places up to the higher end restaurants, in my opinion, it seems that young people today (up to about 35- 36 years old) haven’t a clue how to eat, chew their food or even behave. Before you shut me off, read on…..please!
If and WHEN you are invited to have dinner with your boss, try to remember these few facts and it will be easy for you.
1. Let the boss lead the way…..is he ordering a drink? If he doesn’t, don’t you UNLESS he prompts you to. He may have his reasons. Also, don’t order the most expensive thing on the menu. Keep it cool and don’t drink too much.
2. Do ask what the boss suggests for an entree (if you are in doubt). Again, do not order the most expensive thing on the menu. Follow the lead of your host.
3. It looks so much better if you don’t slouch at the table with your elbows leading the way. Please sit up.
4. A tip for you to consider is not to talk with your mouth full. It could just be a deal breaker. Also, make sure you keep the conversation light and friendly UNTIL your host turns it to business. Watch your language.
5. Always place the napkin on your lap and FOR SURE DO NOT wipe your nose with it. That is disgusting. Keep a fresh kleenex in your pocket/purse to use instead.
6. To make it easier, if in an Italian restaurant, keep away from the spaghetti….nothing is worse than watching someone slurping the noodles in, while trying to have a conversation.
7. Number One rule for sure…TURN OFF THE CELL PHONE AND DO NOT TWITTER OR WHATEVER! Leave that for when you are at home.
Now, that was easy, simple and congratulations, by the way, on your upcoming promotion. Even if your host slips on a few of these….don’t you. He may just be testing…just sayin’.
ONE MORE TIP, be sure you raise the fork to your mouth NOT your mouth to the table. It looks like you don’t know that the arm raises up and the elbow does, indeed, bend.
Now, go get cleaned up and smile! You look great. I really like the fact you didn’t forget to wipe your shoes clean and that the girls didn’t go out with heels that needed repair.
In closing, I have been around the Corporate block for many years and I am lucky to have married one of the corporate elite. Also, I had a Mother who cared about social graces and she taught us well.
Again, just sayin’.
Apple Vichyssoise
This soup is also wonderful if you use fresh blackberries. You do not have to wait for summer. I have served this in the middle of winter and it is such a wonderful change of pace for your guests. (Has a little bit of a surprise factor). Scale of 1-10 as far as delicious and fabulous go….about a 17. Enjoy! It is WONDERFUL.
Reality: Cold Apple Soup
Serves 4
- 3 granny smith apples, peeled and diced
- 4 oz. ready made apple sauce
- 2 tbsp butter
- 1/2 cup sugar syrup (recipe follows)
- 1/2 cup Piesporter Wine
- 1 tbsp. fresh chopped ginger
- 3/4 cup premium vanilla ice cream
- 2 tbsp. Calvados (apple brandy)
- 3/4 cup vanilla yogurt
- 1/3 cup whipping cream
- 1 tsp. cinnamon
- 1 granny smith apple, finely diced (garnish)
Cook apples in sugar syrup, allowing to cool down completely. Melt butter in a saucepan and sauté ginger, then adding the apple sauce, wine, Calvados and cream and allow this to cool down.
Puree the mixture with the ice cream in a food processor until very smooth and pass it through a fine sieve. Stir in the cinnamon, mixing well. Refrigerate until very cold. Stir in the yogurt and garnish with a bit of the finely diced apples.
Syrup
Take one-half cup water and one-half cup sugar. Boil until sugar is melted and becomes a little thick.
Note: The yogurt taste should compliment the soup not overpower it.
Oh yeah, be sure to test the wine before using it…oh yeah, and again when testing it. Okay, okay….now open a new bottle and share with your guests as they delight in the flavours of the soup. Hav fun!
2nd Anniversary – Yup!
More than two years ago, three people (Bill – my guru, husband, Don, and myself sat down in my office and discussed what to do. I had just published a cookbook on B & B’s. It had hints and tips for new operators of Bed and Breakfasts, along with some of our most favourite recipes we were serving our guests, but I wanted more. I had two other cookbooks ready to go to print and decided I would rather share with everyone who would read my site, all of those recipes.
All of a sudden, while trying to think of a catchy name, Bill or Don (can’t remember) came up with Damn I can do this. I loved it. We all did. From that time to now, I have been most faithful putting on a recipe, blogging a restaurant everyday and putting my thoughts (yes, I do have some) so it would be readable to you.
I get comments (love them) and always want more. When I get down on myself for not having more followers, I could almost go for a martini. In case you didn’t know that, check out the ‘signature drinks”. Where is my glass?
It has been fun. I will admit, we are shy on being asked back to others for dinner, martini, cookie, glass of water…..BUT in my defense I absolutely love hot dogs, or a friendly cup of coffee offered sincerely as much as I do entertaining and making our guests feel so special. Good manners or a pretty table will never go out of fashion, regardless what some of the young people say.
I hope you do like what you see and read as I plan on being around for a long time yet. Warning to hackers: you are not as funny as you think you are. You have caused some of my followers to become shy of returning to the site…boo to you and the expense of having my computer cleaned time and time again must really make you feel good. Me? Not so much. But I will still be here planning, writing, cooking and baking and hoping that “good beats out the evil”.
Happy Anniversary to me and “Damn I can Do This”.
Anjou Pear and Shaved Asiago Cheese Salad
Yup! It’s Spring and the lighter meals are unpon us. Yeah?
Serves 4
- 1/4 cup fresh lemon juice
- 1/4 cup extra fine olive oil
- 1 tbsp. honey
- 1 tsp powdered mustard
- 1 butter lettuce
- 2 ripe Anjou pears, cored and sliced
- 4 oz. shaved Asiago cheese
- 1/4 cup toasted pecans
Whisk together the first four ingredients and taste and adjust the taste, if necessary.
Put a couple of whole lettuce leaves on four chilled salad plates each, arrange the pears on top and sprinkle the shaved Asiago and pecans over .
Drizzle the dressing over the salad. Put extra dressing on the table in case more is wanted.
This is a very tasty salad and couldn’t be easier. Now….where did the wine opener go?
Another Spinach Salad
With summer coming, salads are in the forefront. This is another tasty, served cold, absolutely wonderful salad. Give it a try.
The ingredients are few and just may be in your pantry.
- 1 cup fresh button mushrooms, thinly sliced
- 2 hard boiled eggs
- Fresh orange slices from 1 large orange
- bag of spinach with stems removed, washed and spun dry,
- 1/2 cup each of mayo and sour cream
- couple sprigs of parsley, chopped fine,
- 1 clove garlic, minced,
- juice from 1/2 lemon
- 1 tsp. white vinegar
In a blender, combine mayo, sour cream, parsley, vinegar, lemon juice and garlic.
Toss the spinach with the mushrooms, orange slices and dressing. Plate and lay egg slices on top. On one side of the plate, put two or three crackers, but not saltines. Make it different.
Summer time Pizza
This is such a wonderful treat in the summer and especially for children.
- 6 tbsp softened unsalted butter
- 1/2 cup sugar
- 1 egg
- 1/2 tsp pure vanilla extract
- 1/4 tsp chocolate extract
- 1 1/2 cups flour
- 1/2 tsp baking powder
- Pinch salt
Preheat oven to 350 degrees.
In a bowl, cream butter and sugar until light and fluffy. Add egg and both flavourings. Mix well.
Combine the flour, baking powder and salt gradually add this to the creamed mixture. Cover and place in the fridge for about one hour. On a floured surface, roll dough into a thirteen inch circle, transferring to a twelve inch pizza pan. Build up the edge around the pizza with the excess dough. Bake for about twenty to twenty-two minutes or until browning lightly. Remove from oven and sit on a rack to cool completely.
FILLING
- 1 8 oz. tub of spreadable cream cheese, (Philadelphia’s the best),
- 1/2 cup icing sugar
- 2 cups slices strawberries
- 1 large peach, thinly sliced
- 1 peach and 1 kiwi for crushing
- 3 ripe kiwi, thinly sliced
- 1 cup sugar
- 1/4 cup cornstarch
- 1 cup crushed strawberries
- 1/2 cup each crushed kiwi and peaches
In a mixing bowl, cream sugar and cream cheese until completely smooth and spreadable. With an off-set spatula spread over the pizza crust. Arrange the sliced fruit on top making a pretty “picture†to look at.
In a saucepan combine the crushed fruit, sugar and cornstarch whisking to blend. Bring to a boil and simmer for about two minutes, stirring constantly until thickened. Cool down and spoon over pizza. Keep cold in the fridge until ready to slice and present and be sure to add a dollop of crème fraiche or whipped cream. If using whipped cream, make it small as it is a starter course for the rest of the meal.
This should be used in the summer time when you are looking for something quick to make, appetizing to look at and taste great. Enjoy!
Flapper Pie With A Difference
You never want to lose this one, it’s great!
The difference is the meringue
- 2 1/2 cups crumbs graham crumbs
- 1/2 cup brown sugar
- 1/2 cup melted butter
- 1/2 tsp cinnamon
- 2 1/2 tbsp cornstarch
- Pinch of salt
- 2 cups milk
- 3 egg yolks
- 1/2 cup sugar
Preheat oven to 375 degrees.
In a medium bowl, mix crumbs, butter and brown sugar and cinnamon until well blended. Press into a 9 inch pie plate. Bake in the oven for about 7 minutes and remove from oven.
In a heavy saucepan, mix the egg yolks, sugar, cornstarch and salt and very slowly, while still whisking, add the milk. Continue until the mixture comes to a boil and becomes t hick and smooth. Lower oven to 375 degrees.
Swiss Meringue
7 large egg whites
3/4 cups sugar
Pinch of salt
To make the meringue, combine the ingredients in a heat proof bowl and set bowl in a pan of simmering water. Beat the mixture until warm and sugar has dissolved. Remove from heat and whip into stiff peaks.
Mound this high over the pie and with a flat edged spatula make peaks in the whites, making sure it touches the crust all around, set in the oven and, watching carefully, bake for approximately 8 minutes or until lightly golden.
I am pretty sure you will never rely on the old meringue we all made before.
Colourful Crab Salad
This is, truly, one of the top two salads I simply love….this looks special and even tastes better. Serves six starving or eight polite guests
- 1 celery stalk, peeled
- 1 each, red and yellow peppers
- 1/4 cup fresh chopped cilantro
- 1/2 cup frozen peas
- 3/4 lb. imitation king crab
- 2 limes
- 1/2 cup mayonnaise, not salad dressing
- 1/2 tsp. Tabasco
- Pinch of salt
Do all the chopping first. Finely chop the celery, de-seed the peppers and chop fine, chop the cilantro and put all three in a large bowl. Add the peas. Coarsely chop the crab and add to the mixture.
In a small bowl, squeeze 2 tbsp. lime juice from one lime. Into this juice, add the mayonnaise, Tabasco sauce and salt. Drizzle this over the crab mixture and mix well. Cover and refrigerate for no longer one hour before serving.
Now find your sexiest glasses and put the salad into each one. Place 3 crackers on the plate. Put a small wedge of lime on the side of the glass bowl.
Red Snapper
This is tasty,simple and very little clean up…who could ask for more than this?
Makes 4 servings
- 4 6-ounce red snapper fillets
- Pinch of salt
- 1 red bell pepper, seeded and julienned
- 1 yellow medium squash, julienned
- 1 small shallot, finely chopped
- 1 carrot, julienned
- 1 cup chardonnay wine
- 4 tsp. lemon juice, divided
Preheat oven to 425 degrees. Lightly spray four twelve inch by eighteen inch sheets of tinfoil with non stick cooking spray such as Pam. Place the fillet in the center, top with the vegetables, evenly distributed and add the wine and lemon juice, also equally.
Now make a package by folding the edges tightly so that liquid does not escape. Place on a cookie sheet to bake.
Bake the packages until the fish is opaque which should take about ten minutes. Carefully open to check for doneness and plate the fish. Spoon any juices in the packages over the fish. Serve with rice, or buttered noodles. Delicious.