While in Switzerland this summer, we were at the Stadkeller Restaurant and this is their recipe for a real fondue. They claim to enjoy the fondue properly, one should also consume a Kir (see recipes-signature drinks) or a crisp white wine, well chilled. Now, don’t I always say the same thing? See?….
Rub an earthenware bowl with a clove of garlic. Crush the garlic after that and leave it on the bottom of the bowl. Make sure you have about 7 oz. of cheese per person of a rich gruyere and emmental cheese, grated (half gruyere and half emmental).
Add a “knob” of butter and pour 1/4 pint of white wine per person. Place the casserole over a medium flame and stir with a wooden spoon. If the cheese forms a thick mass, continue stirring and it will be re-absorbed.
As soon as the mixture starts to cook, stir in a liqueur glass of a good kirsch in which you have dissolved a teaspoon (per every 4 people) of potato flour or corn flour. Add little grated nutmeg and a pinch of salt and pepper.
Just before digesting, add a knifepoint of baking soda and the fondue will be lighter.
Place the casserole over a spirit lamp that can be regulated, keeping the flame just high enough to keep the fondue simmering gently while the meal is progressing.
Serve with large diced bread pieces with crust on. Spear a piece of bread with your fork and dip in the fondue, stir and……..enjoy!
Fall Corn Soup
Before the last of the corn is gone, get some more and make this soup. You will be sorry if you miss out.
- 2 tbsp. butter
- 1 small onion, finely chopped
- 1 celery stalk, veins stripped and sliced thinly
- 1 garlic clove, grated
- 3 cups vegetable stock
- 4 ears of fresh corn, kernels cut from the cob (reserve the cobs)
- 2 cups whole milk
- 1 cup whipping cream
- pinch of salt and pepper
- freshly popped and seasoned popcorn, for garnish
In a pot, melt the butter and add the onion, celery and garlic. Season lightly with the salt and pepper and cook until the onions are translucent (about 5-6 minutes). Add the stock, kernels, corncobs and bring to a boil.
Reduce the heat and add the milk, simmer for 15 minutes and add the cream. Stir to mix and remove from the heat.
Cool slightly, and remove and discard the cobs. Puree the soup in small batches until silky smooth. With a fine strainer, strain the soup into a large bowl, pressing hard to extract all the liquid possible.
Season with the following:
Popcorn Garnish
- Pinch of sweet smoky paprika
- pinch of cayenne powder
- pinch of sea salt
- 1/2 lb. crab leg meat (no shell)
Toss the hot popcorn with the spices. Pour the soup into bowls, garnish with the poporn and add some crab leg meat on top.
Serve with Road 13 Chardonnay. Perfect match.
Maui Prawns With Papaya Salad
Loving Maui like I do, and sitting here looking at the rain, this will take me back to my happy place and so will these prawns. Too yummy!
- 3 tbsp. light salad oil
- 20 prawns, peeled and cleaned
- 2 cloves garlic, finely chopped
- 2 tbsp. fresh ginger, grated
- 1 shallot, finely chopped
- 2 tbsp. oyster sauce
Heat the oil in a frypan and add the prawns and cook until opaque and pink (about 3 minutes). Then add the shallot, garlic and ginger and cook for 2 minutes. Add the oyster sauce and stir to combine well. Remove from heat and set aside. Do not overcook or the prawns will become tough.
Salad Ingredients
- 4 cups mixed spring mix greens
- 1 Ataulfo mangoes, peeled and thinly sliced
- 1/2 cup macadamia nuts, chopped
- 1 avocado, cut into small pieces
Dressing
- 2 tbsp. soy sauce
- 1/4 cup freshly squeezed lime juice
- 1 shallot, finely chopped
- 1 tsp. fresh ginger, freshly chopped
- 1 garlic clove, grated
- 2 tbsp. sweet chili sauce
- 1/2 cup light salad oil
To serve, toss the greens with just enough of the dressing to coat. Mound on a plate or pretty bowl and arrange the mango slices and prawns on top of the greens. Sprinkle with the chopped nuts and serve immediately with warm buns and, if you insist, a glass of chilled white wine.
Okay, rain all you want….this will make everyone feel happier, right?
Corn Cakes with Roasted Tomatoes
We always try to find and try new foods and combinations of foods to serve our guests. This is a new appetizer and, because fresh corn on the cob is used, is a terrific one.
- 1 large zucchini, grated coarsely
- 3 tbsp. butter
- 2 cups fresh corn kernals (3 cobs)
- 1/3 cup cornmeal, finely ground
- 2/3 cup flour
- 1 tbsp. sugar
- 1 1/2 tsp. baking powder
- pinch of salt and pepper
- 2 large eggs, beaten
- 2/3 cup buttermilk
- 2 tbsp. olive oil
- 20 cherry tomatoes
- 1/2 cup goat cheese, crumbled
- 3 slices of crisp bacon per person
In a sieve, place the zucchini over a bowl and mix in a pinch of salt. Let it drain for about 30 minutes. With a wooden spoon, press down to extract all the excess water. Throw water away.
Melt 1 tbsp. of butter in pan and add the corn and cook for about 5 minutes, until it begins to caramelize, Set aside to cool down.
In a large bowl, using a wooden spoon, stir together the dry ingredients, and then stir in the eggs, buttermilk, cooled corn and zucchini, Let rest for about 5-6minutes.
Preheat broiler, place tomatoes on a parchment lined cookie sheet and drizzle with olive oil. Broil only until they start to split.
In a large frying pan, melt 1 tbsp. butter and drop 1/4 cup of the batter into the pan, cooking for about 3 minutes each side until golden. Add more butter, if needed, for each batch,
To serve, divide the warm cakes on each plate, and top with a sprinkle of the cheese. Place a cluster of the tomatoes beside the cakes and serve each plate with 3 slices of crisp bacon.
Serve this with a glass of Prosecco. Yummy!
Winter Warm-Up Martini
I couldn’t resist this one. I keep thinking of where I came from and in the winter you would have to plug in your car and make sure it was filled with anti-freeze. This will do the same thing, only from inside the house, looking out!
- 6 parts Vodka
- 2 parts Blue Curacao
- 2 parts Midori Melon liqueur
- 1 part pinepple juice
Pour all the ingredients into a shaker filled with crushed ice and shake for a few seconds.
Strain into chilled martini glasses and garnish with a lime twist.
Now, don’t you feel all warm and fuzzy? That’s enough for now!
Sweet Chocolate Martini
It’s been a while since we shared a drink, so I thought we could start up again with this one. I mean, who doesn’t like chocolate?
- 1 part Grey Goose Vodka
- 1 part Amaretto
- 1 part Kahlua
- 1 part Bailey’s (read procedure first)
Pour all ingredients in a shaker filled with cruhed ice and shake well for a couple of seconds. Strain. Pour into chilled martini glasses. Top with 1 part Bailey’s.
Now, wasn’t that worth the wait? Enjoy!
Grilled Duck Breast With Cherry Port Sauce
Duck isn’t for everyone, but if you have never tried it before and are little skittish, make this up, try it and I am sure you will be serving it with great flair to your next company.
- 4 duck breasts, skin left on
- 3 sprigs, lemon thyme
- salt and pepper
Preheat oven to 375 degrees. Score the skin on the diagonal and rub with the thyme and salt and pepper into the skin of the duck on both sides.
In a heat proof pan on medium heat, place the duck, skin side down; discard excess fat (skin should turn golden brown in about 5-6 minutes).
Turn the duck breasts over, and cook a further 10 – 12 minutes. Remove from the oven and let rest for about 5 minutes.
Again, discard any fat in the pan and put the pan back on the medium heat to make the sauce.
Cherry Port Sauce
- 3/4 lb. cherries (pitted)
- 1 cup port
- 2 tbsp. balsamic vinegar
- pinch of fennel seeds
- 3 star whole star anise
- 1/2 stick cinnamon
- 2 tbsp. butter
Add cherries, port and balsamic vinegar to pan, stirring the crispy bits off bottom of the pan into the sauce. Add star anise, fennel seeds and cinnamon and cook for approximately 4-5 minutes until it thickens. Whisk in the butter and remove from heat.
To serve, slice on the diagonal and serve with the sauce.
Serve with a beautiful red wine and just smile……lots!
Pasta Salad With Prosciutto
This makes a refreshing salad to present to family and friends. Not everyone has had this one before, so here’s another “damn I can do this” dish.
- 3/4 lb. uncooked orzo pasta
- 1/3 cup fresh peas
- 1 cup halved cherry tomatoes
- 100 grams prosciutto, cooked and diced
- 1/2 cup chopped fresh white button mushrooms
- 1 lemon zest and juice
- 1/4 cup olive oil
- 1/4 cup slivered fresh basil
- pinch of salt and pepper
- 1/4 cup blue cheese, crumbled
Bring water to the boil; and cook the orzo according to package instructions. Strain and let cool.
In a mixing bowl, add the peas, tomatoes, mushrooms and prosciutto. Stir in the olive oil and lemon. Add the basil, cheese, salt and pepper. Toss well to coat.
Serve with a Chardonnay.
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?
Tiramisu Sundaes
This is a fun version of Tiramisu. Great for the weekend with friends (not just kids, thank you very much) but truly fabulous.
One thing that really makes it “pop” is using parfait glasses (sundae).
- 2 tbsp. instant coffee crystals
- 1/2 cup hot water
- 2 x 3 oz. packages ladyfingers, cut crosswise into quarters
- 1 x 14 oz. can condensed milk
- 8 oz. mascarpone cheese, softened
- 3 cups whipping cream
- 1 tsp. pure vanilla extract
- 1 cup miniature semi-sweet chocolate chips
- grated dark chocolate and fresh strawberries for garnish
Dissolve crystals in the hot water and set aside 1 tbsp of the coffee. Brush the ladyfingers with the remaining coffee.
With an electric mixer, beat 3/4 cup of the condensed milk into a large bowl. Add 1 1/2 cups whipping cream, vanilla and reserved coffee until soft peaks form. Carefully fold in the chocolate chips.
In a small saucepan, melt the remaining chips and condensed milk.
To serve, layer the mascarpone, chocolate mixture and ladyfingers in the parfait glasses, starting and ending with the mascarpone mixture. Chill at least 4 hours.
When ready to serve, beat the remaining whipping cream until almost firm peaks form. Top each glass with a generous dollop, sprinkle grated chocolate and top with a fanned out strawberry (not a cherry).
Looks great, tastes great, you’re great!
*Note: If truly for adults, add 1/4 cup Kalhua to the melted chocolate mixture…just sayin’
Bacon Jam – My Way
This is the craziest thing going – I don ‘t eat onions but I can/will/do eat this.
This is also a recipe that anyone we have served it to, wants the recipe. Sure wish I could do this commercially then! Oh well….
- 1 lb. maple bacon
- 1/2 lb. smoked bacon
- 1 onion, peeled
- 2 cloves garlic
- 1/4 cup rice wine vinegar
- 1/2 cup dark brown sugar
- 1/4 cup pure maple syrup
- 1/4 cup Sangiovese wine
- 3/4 cup strong black coffee (brewed not instant)
- 2 dried bay leaves
- 1/4 cup brer rabbit molasses (or your fav molasses)
- 5-6 bittersweet chocolate melting discs (yes)
- generous drizzle of fig balsamic vinegar (last one to be added)
Slice the bacon into 1 inch strips and cook in a large skillet until crispy (if not real crispy, it will not turn out). Drain the fat and reserve the bacon bits.
Now slice the onion wafer thin in circles and then cut them in half (half disc shape). Also they become too stringy if not cut in half.
Put all the ingredients into a crock pot, turn on high and leave for a minimum 4 hours. Leave the fig balsamic vinegar to the very end.
This will probably be too liquid at the end of 4 hours, so place in a saucepan and cook down until the jam is thick and syrupy. Now add the fig balsamic vinegar and taste. If your eyes roll over, then it is right.
Before I forget, using your hand immersion blender (motor boat motor) run it through the hot mixture once or twice. The idea here is to break it up a little, not make a puree out of it. Once you make it, you will know what I mean.
This will keep in the refrigerator for up to 2 weeks. When ready to serve, microwave for a few seconds (20-25) and serve warm. This can be used in and on so many different foods, even a spoon. So there!
Also, if you make this, let me know what you think, please.
Special Dinner For Special People
Tonight we are putting on a dinner for Frances, owner of Home Hardware in Osoyoos and the lady who puts on the cooking classes that we all attend. Also, her sister, Virginia, is here from Toronto as well as Susie, Linda and Judy and her husband, Innes who are her special and hardworking ladies who assist in preparing and making sure all goes well at these evenings.
Our dinner tonight is to say a very simple “thank you” for all her work and fabulous way she treats people. She makes you feel that you matter and are very important. Not everyone can pull this off and be sincere at the same time.
The table was set in deep wine colours and snow white plates/bowls etc.
This is our menu for the evening:
Hors d’oeurves: Camembert cheese with basil leaf, bacon jam and cherry tomato – making a pretty flower
Appetizer: Duck Terrine (Don’s best) on toasted baguette slices and garnished with fresh figs from our garden, caramelized and drizzled with fig balsamic vinegar.
First course: Silky smooth Cauliflower Soup with seasoned Pear chips
Entree: Beef Bourguignan, mashed potatoes and garlic sauted green beans
Dessert: two chocolate mousse shots (bittersweet, white chocolate with pecans and milk chocolate with hidden raspberry) and lacy citrus cookies. These were mixed when served.
All the above was served with appropriate wines, juices, tea and coffee..
Um, so sorry you couldn’t come! It was a blast.