Italian Sundaes with Hot Fudge Sauce

Alright, I am rushing the season by a couple of months, but read this, print it off and be sure you save it. This one takes fresh Bing cherries and they are ready in what, late May-June. You will want this and probably will want it every day throughout the season. Oh yeah…..

 

  • 1/4 cup Amaretto liqueur
  • 3 tbsp. cherry preserves
  • 1  1/4 cup fresh Bing cherries, pitted and cut in half
  • 2/3 cup whipping cream
  • 1 tbsp. honey
  • 1  1/2 tsp.  instant espresso powder (I use Nescafe)
  • 4 ounces dark chocolate (no more than 60%) chopped
  • 2 tbsp. unsalted butter
  • 1  1/2 pints pistachio gelato
  • 1 pint vanilla gelato
  • whipping cream (unsweetened)
  • pistachios, chopped

Bring the amaretto and preserves to a boil in a medium sized saucepan. Reduce the heat to medium and let it reduce to about 3 tbsp. whisking so it won’t burn (3-4 minutes). Remove from heat.

Add the halved cherries and stir to coat and let sit  for about 3-4 hours. If you are going to make this a day before you want to eat it, cover it with plastic and keep in the refrigerator.

In a small saucepan bring the whipping cream, honey and espresso powder to a simmer. Remove from the heat and add the chocolate and butter, whisking until smooth. This, also, can be made ahead. Just be sure to warm it up before using.

Now for the good stuff: Spoon a tablespoon of the fudge sauce in the bottom of 6 pretty dessert dishes (or stemless martini glasses). Add a scoop of the pistachio gelato and a scoop of the vanilla gelato. Drizzle a tablespoon of the cherry preserve mixture on top of the gelato, letting it roll down the sides.

Top with some whipped cream and sprinkle the pistachio bits on top. Sit back (for a second) and dive in. OMG my mouth is watering.

So, so very yummy.

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Hungarian Pork Cutlets

This is a lovely cutlet and when served with butter-fried cabbage and broad egg noodles, you just saved the airfare to Hungary. Try it ‘cuz it makes a great family dinner.

 

  • 1  1/2 lbs. thin pork cutlets (or 4 boneless chops)
  • 6 tbsp. Crisco oil
  • flour for dredging plus 2 tbsp. flour for thickening the sauce
  • 2 shallots, minced
  • 2 tbsp. sweet paprika
  • 1  1/2 tbsp. caraway seeds
  • 1/3 generous cup dry white wine
  • 2 cups chicken broth
  • 1 cup plain yogurt

Place the cutlets between two pieces of plastic wrap and pound them out (use a rolling pin) until about 1/4 inch thick.

Heat 2 1/2 tbsp. oil in pan on medium high until hot. Dip half of the cutlets in the flour to dredge and shake off any excess. Add to skillet and saute until a golden colour. This takes about 1 minute per side. Remove from heat and add another 2 1/2 tbsp. oil, dredge the remaining meat and saute, then remove from heat.

Reduce the heat to low, add the remaining oil, shallots, paprika and seeds. Saute for about a minute and then add the wine.  Simmer until almost dry. Add 1  1/2 cups of the broth, bring to a boil and simmer for two minutes.

Whisk together the remaining stock and 2 tbsp. flour and simmer for a couple of minutes. Return the meat to the skillet and simmer, turning often, until completely warmed through. Return the pork to plates, add the yogurt, pinch of salt and pepper to the skillet and gently heat through. Spoon over the meat. This, my friends, is delicious.

Pour a glass of wine and away you go.

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Lime Souffle

Now before you all panic and think you can’t do this.  Read this through and try this method. If  you use a pie plate instead of a souffle dish you will be successful.

 

  • 1 cup whole milk
  • 1/4 cup, plus 3 tbsp. sugar
  • 2 tbsp. cornstarch
  • 1  1/2 tsp. finely grated lime zest
  • 1 tbsp. unsalted butter
  • 1 tbsp. fresh lime juice
  • 1 tbsp. Lemoncello
  • 4 large eggs, separated
  • pinch of salt
  • icing sugar for dusting

Make sure the rack is in the middle position and preheat oven to 400 degrees. Butter a deep dish pie plate (glass).

Bring milk, 1/4 cup sugar, cornstarch and the lime zest to a boil, whisking constantly, for about a minute. Remove from heat and add the butter, juice and liqueur stirring until the butter has melted completely and now whisk in the egg yolks until blended.

Beat the egg white with a pinch of salt in a large bowl until soft peak stage. Add the remaining sugar and beat until stiff peaks hold.

Fold in 1/4 of the whites into the yolk mixture to lighten it up. Now GENTLY fold in the remaining whites. Spread in the pie plate with a rubber spatula and bake until lightly puffed and golden. 15-18 minutes.

Remove from heat, lightly dust with the icing sugar and serve immediately.

OMG this is beyond yummy. The taste is heavenly.

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Tips for Guest Room

Winter is almost over and now would be a great time to think about what is needed for  your guest room. (Yes, they will appear).  If you do not have a guest room but must send one of the kids to the rumpus room to sleep, make sure you have an air mattress that can be blown up for them to sleep on. (Floors are toohard).

Make sure the room is spotless-clean and the linens are fresh and, again, clean. Curtains should be washed or dusted/vacuumed.

Put together a box/basket/tray with goodies that they can use should they forget something when they packed their suitcase. This is not a costly venture.

Go to Walmart or the Dollar Store and pick up the travel size bottles etc. of toothpaste, mouthwash, deodorant, bar soap and/or liquid shower soap and puff, hair spray, shampoo, cream rinse, men’s shaving cream, extra toothbrushes, sleep masks, bottle of Tylenol/Aspirin, clean glass(es).

Recent magazines or newspapers for your guests to relax and read. Small bowl of chocolates (we always place one chocolate on their pillows), nuts, chips, fruit. When we had the Bed and Breakfast, we always put out a tray of fresh and chilled grapes, crackers, salty treats, watermelon etc., jug of ice water and glasses for when they arrived and could settle in.

Each person should have their own towels, face cloths and hand towels. Show them where they can find more toilet paper, kleenex box or towels. This way they don’t feel like they are bothering you or using too much of any product.

If your guests are staying longer than two days…empty out their garbage pail, put in a clean plastic white garbage bag. Change their towels (without fuss).

Oh yeah, put fresh flowers in their room and a couple in the bathroom. Personally, I don’t feel there is any other item that shows you are delighted to have these people in your home than fresh flowers. They are not expensive…garden flowers if you have a garden, inexpensive bunches at the grocery store.

None of the things above are expensive or difficult to achieve. Honest!

Be gracious. Be sincere. Be the one who treats everyone like royalty. Enjoy their time with you. There is no guarantee for another tomorrow.

 

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Filet Mignon With Red Wine Sauce

So many ways to cook a steak for sure and everyone has a favourite. Here’s one of mine.

This recipe will feed 4.

 

  • 4 tbsp. chilled butter
  • 4 filet steaks (each one about 4-5 ounces)
  • 1/4 cup chopped shallots
  • 2/3 cup of Pinoir Noir or French Merlot  (the other 1/3 for the Chef, of course)
  • 1 tbsp. chopped garlic
  • 1 tbsp. Dijon mustard
  • 1/3 cup chopped fresh parsley

Melt 1 tbsp. of butter in a heavy skillet over medium heat. Sprinkle both sides of the steak with salt and pepper. Add to the skillet and cook for 4 minutes per side, remove from heat and tent with tin foil to rest.

Melt 1 tbsp butter in a skillet and add the shallots and garlic and saute for about a minute, being careful not to burn. Add the wine, mustard, simmer until sauce has thickened. (about 2 minutes). Stir in the parsley. Reduce the heat and add the remaining 2 tbsp. of butter.

Plate the steaks and spoon the sauce over each one.  Add garlic mashed potatoes, a veggie of your choice and my, oh, my, what  feast.

More wine, anyone?

 

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Angel Food with Lime and Pistachios

I sometimes like simple and by using an angel food mix, the rest is a total breeze.

Bake the cake according to the instructions and invert to cool. Everyone knows not to butter the cake pan. If you do, it won’t rise up and will fall out when you invert the pan to cool.

Lime Syrup and Glaze

  • 4 tbsp. fresh lime juice, divided
  • 1/2 cup unsalted, shelled pistachios, chopped fine
  • 1/2 cup icing sugar

Combine the sugar and 3 tbsp. lime juice in a small saucepan. Stir over a medium heat until the sugar dissolves. Brush syrup all over the top and sides of the cake. Immediately press the pistachios into the top and sides, pressing lightly for the nuts to adhere.

Stir the powderd sugar with the remaining 1 tbsp. of lime juice until completely smooth. Drizzle over the top of the cake, letting some slide down the sides. Let stand until it sets (about 10-15 minutes).

Transfer to a pretty plate and slice.  No licking the plate either.

YUMMY!

 

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Lime Cookies

These are a really nice citrusy bite of deliciousness. Easy to make and easier to eat.

  • 2  1/2 cups flour
  • 1  1/2 cups sugar
  • 1 cup of butter, room temperataure
  • 2 large eggs
  • 1 tbsp. grated fresh lime zest
  • 1 tbsp. lime juice (fresh)
  • 1  1/2 tsp. cream of tartar
  • 1 tsp. baking soda
  • pinch of salt

Heat oven to 400 degrees. Combine all the ingredients in a mixer bowl and beat at low speed, scraping the bowl often until really well mixed.

Drop by rounded teaspoonfuls on a parchment lined cookie sheet and bake for 9-10 minutes just until the edges are lightly browned.

 

Glaze

  • 2  1/2 cups icing sugar
  • 1/4 cup lime juice
  • grated lime zest

Mix together until completely smooth. Frost the cookies while still warm and sprinkle with grated lime zest.

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Pistachio Crusted Chicken With Blackberry Sauce

What a gourmet way to serve four people a chicken dinner. True! It looks and tastes like a 5 star restaurant…well, I guess it is ‘cuz it is yours.

 

  • 1 cup  fresh blackberries
  • 3 tbsp. white wine vinegar
  • 1 tbsp. sugar
  • 1/2 cup Crisco oil
  • 3-6 tsp. water (optional)

Puree the blackberries, vinegar and sugar in a blender until smooth. With blender running, slowly add the oil. Add water until it is as thin you want it to be for a sauce.  Set aside.

  • 1 cup chopped pistachios
  • 3/4 cup Panko breadcrumbs
  • 1 tbsp. plus pinch of kosher salt
  • 3 tsp. coarsely ground pepper
  • 1/3 cup honey mustard
  • 1/4 cup mayonnaise not salad dressing
  • 1 tbsp. Dijon mustard
  • 4 large skinless boneless chicken breast halves, butterflied
  • 4 tbsp. unsalted butter
  • 3 tbsp. peanut oil
  • 4 cups mixed spring greens
  • 1/2 cup fresh blackberries

Preheat oven top 375 degrees. Mix the nuts, panko crumbs, 1 tsp. salt and 2 pinches of pepper to a bowl. Mix the honey mustard, mayo, Dijon mustard and remaining salt and 1/2 tsp. pepper to a bowl.

Dip the chicken pieces, one at a time, to completely coat and press gently to adhere.

Divide equal amounts of the butter and peanut oil to a skillet and cook the chicken pieces on medium heat for about 4 minutes each side.  Transfer to a parchment lined cookie sheet and bake for another 15 minutes until completely cooked through.

Put equal amounts of the mixed spring greens on 4 salad plates, chicken on top. Add some fresh berries and place the sauce on the side. YUMMY!

Wine anyone?

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The Best Mac And Cheese

We are busy planning an Irish night on March 17th to encompass the Irish, of course, and the French (husband and others), but one of the things my husband wanted me to make is this mac and cheese dish. We are going after a pub food theme and this is a beaut. If you have eaten at our home before and had this, you know what we mean.

 

  • 2  1/2 cups elbow macaroni
  • 4 tbsp. butter
  • 4 tbsp. flour
  • 2 cups half and half cream
  • pinch of salt
  • 1 tsp. sugar
  • 1/2 lb. Velveeta cheese, cubed
  • 2/3 cup sour cream
  • 1 cup grated cheddar cheese (freshly done)
  • 1/3 cup Balderson 5 year aged cheddar cheese, grated
  • 1/2 small wheel Brie cheese (velvety rind removed)
  • 1/4 McLaren’s Cheese (round red bowl)
  • 1/2 cup Monteray Jack Cheese
  • 1/2 cup cream cheese
  • extra grated cheddar cheese
  • 1 1/2 cups panko crumbs

Cook and drain the macaroni and place in a buttered 2 1/2 qt. casserole.

Melt the butter in a saucepan and stir in the flour. Mix well and slowly add the cream, stirring constantly until the sauce thickens and become smooth. Add the salt, sugar and  the cheeses (one at a time to really melt and blend) and mix well. Add the sour cream and mix well.

Pour over the macaroni and mix it in. Sprinkle the cheese over and the panko crumbs. Dot with butter.

Place on a cookie cheese and bake in a 350 oven for 45-50 minutes. This will serve 6 hungary people or more if only a side dish.

Now, you can poach some lobster in butter, drain and add to the macaroni when putting in the oven. The stars will align when you do and you can pat yourself on the back and say damn I did this.   This is an extra not a requirement.  The sauce is perfect and I sometimes change the cheeses up but never the Velveeta, McLarens, Brie or Baldersons. Okay, so I only change 1 or 2 of them. Try it, taste it and adjust the different cheese amounts to suit your taste. You do not want a soupy sauce and you don’t want a custard texture….like the baby bear…just right!

This is breathtakingly sumptuous to devour.

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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.

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Pistachio Smoothies For Breakfast

Wracking your brain for something utterly delicious but no one has ever had before? This is a goodie. It is not in my B & B Cookbook, so you are getting it here now.

 

  • 2 1/2 cup plain yogurt (NOT GREEK)
  • 1 1/2 tsp. grated fresh ginger
  • 1/2 – 3/4 cups pistachios (salted, in shell)
  • 1 tsp. ginger syrup
  • 1/2 cup whipping cream

Spend a couple of minutes and shell the pistachios and coarsely chop.

In a blender put all the ingredients, except the whipping cream and blend until completely smooth. Add the whipping cream and blend a few seconds until a nice, thick consistency (not too thick like a milkshake).

Pour into pretty, chilled glasses and top with some crushed pistachios.

Serve with croissants, butter, slices of melon, coffee….yummmmm What a way to start the day. Our guests would have loved this one. They will probably want more – make them wait until the next time around.

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Valentine’s Menu For Me

This was, by far, the most romantic Valentine’s I have ever experienced. See if you agree.

For breakfast, Don made Blueberry French Toast, dusted with powdered sugar, fresh coffee and the bestest card he could find. (We did exchange cards and 4 cooking classes taking place in the early Spring).

I took him out for lunch.- he says “we did the lunch thing” and ate probably the best pizza around.

Now, for dinner:

A glass of wine (Pinot Noir) to start with and a toast to each other.

Now we started with a Winter Salad -radish, avocado, carrots, celery, romaine lettuce, chick peas, sugar snap peas, red peppers and an incredible lemon, sour cream and garlic aoli dressing.

Get ready….here it comes – an absolutely delicious twice baked potato covered with cheese which has melted, asparagus and, without a word of a lie, a Filet of Beef that was a good 2 to 2- 1/2 inches high and barbecued with a balsamic/red wine reduction. I left not one speck of anything on my plate. Did I mention we put the dieting aside today?

We were so full, I had a glass of Burgundy Ice Wine and Don had a cheesecake ball with salted caramel for dessert. He wanted to make crepes but I don’t know where we would have put it.

All in all, it was a day made in heaven. I even asked him if he was leaving me and he responded “next year your turn and I’ll clean up”. Sounds fair to me except I can’t possibly dirty every dish we own. JUST KIDDING.

I loved every second of it and now I’ll spend the next 11 months pampering him to make up for it. Agree?

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