I am always trying new cookies to make and share at Christmas time…company coming over….hunger pangs….okay, so I like to make cookies. The flavour of brown butter is so “comforting”, I think this will become another favourite.
- 15 tbsp. unsalted butter, cut in pieces
- 2 tsp. pure vanilla extract
- 2 cups flour, sifted
- 1 tsp. baking powder
- 1/2 cup brown sugar
- pinch of salt
- 1 egg white, lightly beaten
- sanding sugar (any colour)
Melt the butter over a medium heat. Stir constantly until it becomes a deep golden brown. This should take about 10 minutes or so. Pour into a bowl to cool to room temperature, then add the vanilla.
Whisk together the flour, baking powder, sugar and salt. Gradulally stir into butter mixture. Form into a ball then roll into a 13-15 inch log. Should be about 1 1/2 inches in diameter. Wrap in parchment paper and refrigerate for an hour.
Preheat oven to 350 degrees. Slice the dough into 1/4 inch rounds and set on parchment lined cookie sheets. Brush each one with egg white and sprinkle the sanding sugar on top.
Bake until light brown and firm (16-18 minutes). Transfer to racks to cool. Yummy.
Raspberry Scones With Warm Compote
A cloudy day (perhaps even rainy), feeling blue….this is a wonderful pick-me-up. So much so, you will want to invite the girlfriends down to share.
- 2 cups flour
- 3/4 cup sugar, divided
- 2 tsp. baking powder
- pinch of salt
- 1/3 cup cold butter, coarsely grated
- 2/3 cup 10% cream plus more if required
- 1 x 1 lb.container of fresh raspberries, cut in half (2 2/3 cups divided)
- 1 tbsp. lime zest
Preheat the oven to 400 degrees and line a cookie sheet with parchment paper. Set aside.
Stir the flour with 1/2 cup sugar, baking powder and salt in a large bowl. Use a fork and mix in the grated butter until the mixture is quite crumbly. Stir in the cream 1 tbsp. at a time until it just comes together. Add more cream if necessary but do not over mix.
Scoop 1/4 cup of the mixture for each portion and shape into a 1 inch high round scone. Set on the baking sheet.
Bake for about 16-18 minutes until slightly golden on top. Transfer to a rack to cool completely.
Make a fresh pot of coffee and while that is dripping/perking, continue on to make the compote.
Combine the remaining raspberries and 1/4 cup of sugar in small saucepan. Add the lime zest and cook, stirring often, until the sugar is completely dissolved and berries are soft. Serve warm with the scones.
oh, yeah, get the door, your friends have arrived.
Trout-Grapefruit Verrine Skewers
This is another truly cool pairing to summer drinks on the deck. It will make all your friends go “Wow! Wow and, oh yeah, WOW!
- 1 tbsp. lime juice
- 1/2 tsp. Dijon mustard
- tsp. honey
- pinch of poppy seeds
- 1 tbsp. fresh coriander, finely chopped
- 3 tbsp. olive oil
- 13 pink grapefruit sections, membrane removed
- 2 avocados
- 2 containers Bocconcini cheese, small ones, drained
- 6 oz. smoked trout, sliced
In a bowl, combine the first 6 ingredients and set aside at room temperature.
Peel the avodacos and cut them into 1 inch cubes then add to the dressing.
Cut the grapefruit into 1/2 inch pieces and place into the dressing as well. Cover and refrigerate until ready to serve.
Cut the trout into strips and wrap a slice around a bocconcini. Do them all up and place in the refrigerator on a large plate.
When ready to serve, assemble the skewers like this: 1 piece of grapefruit, a piece of avocado, and a piece of the wrapped trout.
Serve these in shot glasses with the cheese on the bottom and the fruit on the top.
Garnish with a coriander leaf and take out to the waiting mob (now assembling).
Simply trim the skewers (all of them) to be higher than the glass with all of the fruit and half the avocado above the rim.
erataure.
Summer Party Mini Verrines
Unless you have a seafood allergy, I have never known anyone who did not like (make that – love) scallops. What great way to bring your “A” game to the patio/deck for one and all.
- 2 tbsp. butter
- 2 tbsp. flour
- 1 cup whole milk
- 1 small piece of lime peel
- pinch of pepper
- 6 tbsp. of the heaviest whipping cream you can buy
- 3 oz. Asiago cheese, grated
- 1 tbsp. coconut oil
- 24 button mushrooms, quartered
- 48 small scallops
- 1 tsp. butter
- 2 tbsp. panko crumbs
- 2 tbsp. grated Asiago cheese
- 2 tbsp. fresh Italian parsley, finely chopped
In a small pan, cook the butter and flour over medium heat for 30 seconds, stirring constantly. Add the milk, thyme and pepper, combining well. Cook now for 3 minutes until thickened.
Remove from heat, add the cream and cheese and return the sauce to the stove, reducing the temperature to low. Stir now until the cheese has melted. Season to taste and keep warm.
Heat the oil in a pan and cook the mushrooms until the liquid has gone and they are starting to brown (6-8 minutes). Remove from pan and keep warm as well.
Season the scallops, place a saute pan over the heat, add the butter and when sizzling, sear the scallops in two batches for 30 seconds on each side.
Combine the panko crumbs, cheese and parsley.
Set out 24 shot glasses. In each glass, place a heaping tbsp. of warm bechamel on the bottom, top with 4 pieces of mushrooms, add two scallops and finish with the breadcrumb mixture.
Serve immediately.
Triple Chocolate Milkshake
This is a nice way to calm the kids down and keep everyone cool at the same time.
- 1 x 500 ml bottle of “chillin’ chocolate’ milk
- 5 huge scoops of chocolate ice cream (Chapman’s is the best)
- 1 tbsp. chocolate syrup
- 1 frozen banana, sliced
- 1/2 cup whipping cream (36% if you can buy it)
- 2 tbsp. maple syrup
- 1 tbsp. chocolate sprinkles
In a blender, combine the milk, ice cream, syrup and frozen banana. Puree for a full 2 minutes until SMOOTH.
In a bowl, whip the cream with the maple syrup until stiff peaks form. Transfer to a piping bag with a rosette tip.
Divide the milkshake into 4 clear glasses (or 2 if really thirsty), and garnish each one with a whipped cream rosette and sprinkle of the chocolate.
Change it up:
If you like or prefer strawberries, change the ice cream to strawberry, the milk to strawberry, add fresh berries and continue on as with the chocolate one. Just garnish with a fanned out strawberry on top.
Turkey Burgers With Blue Cheese
Who says turkey has to be boring. This little treat will make you think differently. It doesn’t have to be Christmas to enjoy this tasty bird. Try it, you will be surprised.
- 1 1/4 lb. fresh ground turkey
- 4 tbsp. sundried tomatoes
- 1/2 cup Asiago cheese, grated
- 1 egg yolk
- 1 tsp. Hungarian smoked paprika
- 1 tsp. fresh thyme leaves
- 2 tsp. fresh sage leaves, shredded
- pinch of salt and pepper
- 4 bacon slices, cooked very crisp
- 2 tbsp. crumbled blue cheese per burger
- 4 fresh figs, cut into pieces, skin on
In a large bowl, combine all the ingredients up to and including the salt and pepper. Preheat the barbcue to high heat and cook well. Shape 4 burgers.
Butter and lightly grill. To assemble, place a burger on bottom half of four buns, add the crisp bacon slices on each one. Top with the cheese and chopped figs. Put top on, take a big bite and wahoo! turkey wins the day.
Great burger.
Barley And Cheddar Soup
This is not only tasty but good for you as well. Would I steer you wrong?
- 2 tbsp. olive oil
- 2 celery stalks, washed, cleaned and diced
- 2 medium carrots, diced
- 1 small onion, peeled and diced
- 8 oz. white button mushrooms, dusted and quartered
- 2 garlic cloves, roughly chopped
- 1 cup pearl barley
- 4 cups beef stock
- pinch each of dried sage and dried thyme
- salt, cayenne pepper to taste
- 1 1/2 – 2 cups aged white cheddar
- 1 cup pecan halves, toasted, chopped coarsely
In a large pot, heat the olive oil and add the celery, carrots, onion and garlic. Cook until all vegetables are tender. This should take 8-10 minutes. Stir occasionally so they don’t burn.
Add the barley and stir in well. Add the stock and herbs. Bring to a hard boil and reduce the heat to low. Simmer, partially covered for 25-30 minutes until barley is tender.
Just before serving, stir in the pecans and cheese.
Lime Flavoured Trout Burgers
- 1 lime
- 1 1/4 lb. trout fillet, cut into 1 inch cubes
- 1 egg
- 2 tbsp. fresh cut up oregano
- 1/2 slice white sandwich bread
- 1/2 cup plain greek yogurt
- 1/2 cup chopped seedless cucumber
- 8 focaccia slices, thickly cut, toasted
Finely shred the peel from the lime and juice the lime to get 1 tsp. Set aside.
In a food processor combine the trout, egg, oregano, bread, half the lime peel, pinch each of salt and pepper. Pulse 5-7 times until the mixture holds together. Scrape down the sides as necessary. Cover, and chill for half an hour.
In a small bowl, combine the yogurt, cucumber, remaining lime peel, small pinch of salt and pepper, and chill.
Shape the trout mixture into 4 patties. Preheat the barbecue, but cook these indirectly, grilling for about 5 minutes, turn over and cook a further 3-5 minutes.
Serve these on the toasted focaccia bread, add lettuce and top with the yogurt mixture. Hey, isn’t summer a wonderful thing? You betcha!
Brussel Sprouts, Ham And Toasted Pecans
Okay, I understand that everyone calls them the ‘dreaded brussel sprouts’, but you have to keep trying different ways to prepare them. One will turn you around and change your thinking. This just might be the one.
- 2 lbs. brussel sprouts, ends trimmed
- 1/4 stick butter (2 tbsp.)
- 3 tbsp. olive oil or coconut oil
- 2 1/4 thick slices of smoked ham, coarsely chopped
- 1 garlic clove, minced
- 2/3 cup chicken broth
- coarse kosher salt
- 1/2 cups pecans, toasted, chopped
Using a sharp knife, thinly slice the sprouts into shreds.
Melt the butter with the oil, add the ham, saute for about 3 minutes until it all turns a golden colour.
Add the garlic and stir for 30 seconds. Add the sprouts and broth and saute until tender crisp but still a bright green colour.
Season lightly with coarse salt and freshly ground pepper. Transfer to serving bowl and sprinkle with the toasted pecans.
What did I tell you? You will like this.
Asparagus Soup
Fresh asparagus is a wonderful thing to eat. Poached, baked, B BQ’d, steamed….it doesn’t matter.
- 3 tbsp. olive oil
- 1 lb. asparagus
- 1/2 onion, finely chopped
- 1 garlic clove, finely chopped
- 3 tbsp. flour
- 3 3/4 cups chicken stock
- pinch of dried thyme
- 1/4 cup whipping cream
- salt and pepper to taste
- 1/2-3/4 cup grated aged white cheddar
- 1 lime, grated
Heat the oil in a pot, add the asparagus, onion and garlic and cook for about 5 minutes until softened.
Mix in the flour until well combined and while stirring, add the chicken stock. Add the thyme and bring to a simmer. Cook for about 20 minutes until the asparagus has become tender. Puree in a food processor until smooth. Return to the pot and add the cream. Heat through.
Ladle into warm bowls, add a generous dollop of sour cream and sprinkle some of the grated lime peel on top.
Did I say….more, please?
Garlic-Butter Chicken With Roasted Oranges
This will serve a family of 4 (if really hungary) or 6 guests.
- 1 garlic clove, minced
- 4 tbsp. butter, softened
- 2 nav al oranges, zest 1 and cut both into wedges
- 2 tsp. thyme, chopped
- 1 – 5 lb. chicken
- 2 red onion, peeled and cut into wedges
Preheat oven to 450 degrees. Mash the butter and garlic into a paste.
Combine the garlic paste, butter, zest and thyme. Now separate the skin from the breast and rub half the butter under the skin on each side. Sprinkle with salt.
Fill the cavity with 2 orange wedges and some thyme sprigs. Place the chicken, breast side up on a baking sheet and tuck the wings under. Tie the legs together and scatter the remaining vegetables around the chicken. Dot the oranges with 1 tbsp. of the butter mixture.
Roast for 30 minutes. Brush with remaining butter mixture. Flip the oranges and onions over. Rotate the sheet and roast a further 15 minutes. Remove the vegetables if they are carmelized and roast the bird until the juices run clear and the temperature reaches 165-170 degrees.
Let rest for 10 minutes before serving. Enjoy, it is delicious.
Moroccan Chicken With Dates
For the more adventurous, this is a different way to serve chicken. Serve with couscous or rice. Add a generous dollop of sour cream and Voila! You did it again. Damn!
- 3-4 lbs. chicken breast halves, thighs and drumsticks
- 1 tbsp. flour
- 1 tbsp. olive oil
- about 10 shallots, peeled
- 2 cinnamon sticks
- 1 1/2 tsp ground ginger
- 1/2 tsp. tumeric
- pinch of cayenne pepper
- 3 cups chicken broth
- 5 tbsp. lime juice, divided
- 12 dated, pitted and halved
- 1/2 cup almonds, toasted and chopped
- 1/4 cup chopped cilantro
Sprinkle the chicken with salt, pepper and flour. Heat oil in a heavy pot on medium heat and add half the c hicken pieces, turning occsionally for ab out 13-15 minutes.
Transfer the chicken to a baking sheet and repeat with the remaining chicken. Pour off all but 2 tbsp. of the fat from the pot and discard. Reduce the heat to medium and add the shallots to the pot, saute until golden. This should take 4-6 minutes.
Add the cinnamon, ginger, cumin, tumeric and cayenne and stir until it becomes fragrant. This takes only a minute. Now increase the heat to high, add the broth and 3 tbsp. of lime juice. Bring to the boil, reduce to low, cover and simmer for 20 minutes until the shallots are softened.
Reduce the heat and simmer until the juices run clear ( for about 20 minutes) when you cut into the thickest part of the drumstick is pierced with a knife.
Transfer the chicken and shallots to a platter, tent with foil. Boil the juices in the pan until slightly thickened. Stir in the dates and the remaini g lime juice. Reduce and simmer gently for another 2 – 3 minutes.
Pour the sauce with dates over the chicken. Sprinkle with almonds and cilantro. Serve immediately.
Now, everyone will think you just returned from an exotic vacation and this is what you had there.