Roasted Chicken With Garlic Teriyaki

This has to be one of life’s easiest dinners to make. Simply add a salad, or go all out out and add mashed potatoes and a veggie.

 

  • 2/3 cup of a  Roasted garlic and teriyaki marinade/sauce
  • 1 tbsp. packed brown sugar
  • 1 tbsp. Crisco oil
  • 6 boneless skinless chicken breast halves

Combine the marinade, brown sugar and oil, stirring until the sugar has melted.

Put the chicken in a large ziploc bag and pour the marinade over. Press the air out of the bag and gently massage to coat all the chicken with the marinade. Refrigerate for about 2 hours, making sure to turn the bag over just one time during the cooling time.

Remove the chicken from the bag and discard the marinade. Grill the chicken for about 12-15 minutes  on medium high heat. Check to see that the center is no longer pink.

Plate and enjoy! Yummy.

 

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Citrus Cranberry Spritzers

This would make a great ‘signature drink’ when your guests first arrive. Just ask if anyone is taking medication that prevents them having anything grapefruit and adjust something for them, without making a fuss.

 

  • 2 cups fresh grapefruit juice (pink  or red is preferred)
  • 2 cups fresh orange juice
  • 2 cups cranberry juice (I prefer the white cranberry juice – not so acidic)
  • 1/3 cup fresh lime juice
  • 4 cups chilled sparkling wine or mineral water for those not drinking.
  • Orange zest for garnish

In a large pitcher, stir together the grapefruit, orange and cranberry juices. Rim each of 8 glasses with some lime and dip into sugar. Place 2-3 ice cubes in each glass .

Stir in the lime juice and divide equally among the glasses about 2/3 full and top with the sparkling wine. Garnish with an orange twist and make a toast. Wonderful!

Try using a Blanc de Blancs Brut (cheaper than the others) but certainly just as tasty.

 

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Lobster Profiteroles

 

‘Tis the season for entertaining and when we do this, we always should put our best foot forward…at least this is what I tell myself all the time. Believe me, sometimes…….

 

  • 1/4 cup homogenized milk
  • 1/4 cup water
  • 1/4 cup unsalted butter, cubed
  • pinch of kosher salt
  • 1/2 cup flour
  • 3 eggs, divided
  • 2 pre-made pie crusts, at room temperature
  • 1 1/2 cups lobster meat, finely chopped
  • 2 tbsp. mayonnaise
  • 2 tbsp. Greek yogurt
  • 2 tsp. grainy mustard
  • 2 tsp. fresh chives
  • 2 tsp. fresh tarragon, chopped

Preheat oven to 400 degrees. Place the milk, water, butter and salt in a saucepan over medium heat and bring to a boil, stirring occasionally. Now immediately take off the heat and add the flour all at once,stirring with a wooden spoon until well combined.

Return the pan to the heat, making sure to continuously stir to remove any excess liquid.  (about 60 seconds) Remove from the heat and cool just slightly. Add 2 eggs, one at a time, mixing well after each one. The dough should be smooth, shiny and falling from the spoon in a thick ribbon.

Beat remaining egg with 1 tbsp. water to make an egg wash. Make 20 small mounds of dough on a parchment lined baking sheet. Lightly brush each one with the egg wash and bake, one tray at a time, until puffed, golden in colour and crisp on the outside (about 23-25 minutes). Transfer to a wire rack to cool.

While these are baking, lightly flour a work surface and roll out the pie dough to about 1/4 inch thickness. Using a glass with a sharp edge, cut out 20 circles about 1 1/2 inches. Place these on a parchment lined baking sheet and bake for about 6-8 minutes until they are golden brown and crisp.  Transfer these to a rack and cool down.

To finish these, mix the lobster meat with the mayonnaise, yogurt, mustard and tarragon until well combined.  Season with a little salt and freshly ground pepper (just lightly).

Cut off and discard the very top of the profiterole. Fill each one with lobster filling and top with a pastry crisp. Place on a serving platter and watch them dive in.

Serve with lovely Sauv. Blanc, chilled of course.

 

 

 

 

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Crisp Potatoes With A Garlic/Herb Oil

To really make this dish become the surprise hit at the dinner table, add some minced garlic.

 

  • 1  1/2 lbs. red skinned baby potatoes
  • sea salt
  • 3 tbsp. olive oil
  • 1/4 cup coarsely chopped parsley (flat leaf is best)
  • 2 garlic cloves, grated

Heat the grill on medium high. Firstly, fill a pot with the potatoes and cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender (12-14 minutes). Drain and cool slightly.

Cut the potatoes in half and toss with 1 tbsp. olive oil , coating all the surfaces. Whisk together  the remaining oil and garlic. Grill the potatoes directly on the grates, turning to get grill marks on the potatoes,  cooking until they become crisp. (2-3 minutes in total).

Remove from the grill and toss with the remaining oil, minced garlic and adding the chopped parsley.

These are really a delightful ‘gift’ to the dinner. Enjoy!

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Goat Cheese Ball ‘Ornaments’

Now is the time to at least plan for your holiday celebrations and by that I mean to pick up your recipes and set them aside (saves last minute panic when you can’t remember where you found it). We have made these for years now and they are always a hit.

This one is delectable, pretty to look at and, by changing the flavour of the goat cheese, you can make them sparkly or savoury.

 

  • 1 – 8 oz. pkg cream cheese (good brand), softened
  • 6 oz. semisoft goat cheese
  • 24  jalapeno pepper slices, well drained (this is optional)
  • OR small pitted olives in place of the pepper slices
  • 1/2 cup dried sweet red pepper, finely chopped
  • 1/2 cup snipped cilantro (small snips, here please)
  • 1/3 cup finely chopped toasted pumpkin seeds (no shells)

In a medium bowl mix the cream cheese and goat cheese until perfectly smooth. Cover and chill for about an hour.

Use a rounded teaspoon and form it around the jalapeno slices, if using, to completely cover the pepper. This will be a sticky ‘mess’ so moisten hands as necessary. If the cheese becomes too soft, just put back in the refrigerator and chill a bit. Repeat until all ornaments have been made.

Now….on parchment paper, lay out in ‘rows’ the red pepper , the pumpkin seeds and the cilantro.  Take 1/3 of the balls and roll in the red pepper to make a strip around the middle of the ball. Take 1/3 and roll in the pumpkin seeds and the remaining in the cilantro.

Cut off some strips of the cilantro and make ‘hangers’ and put in the top of the balls. They should look like Christmas tree ornaments. Serve these with decorative picks in a side container.

This recipe will make 24 little balls. Alwayds try to be on the edge with your offerings to friends and family. It is a great element of surprise when they see what you accomplished.

Note: you can use a fig goat cheese and then make a row of a gold sanding sugar and toasted sesame seeds.

 

 

 

 

 

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Bacon Jam and Brie Party Bites

I love this time of year because you can entertain with great flair on a beer budget and no one will know it is not ‘champagne costs’.

These delectable morsels are probably one of my top favorites to serve (and eat) all who enter throughout the holiday season. If you are hosting a wine and cheese – this is it! If you are having an Open House – this is it and if you are now hosting your own ‘lead-in to Christmas’ dinner, this is definitely IT!

  • 1 wheel of Brie (size depends of how many guests you are having)
  • fresh basil leaves
  • small carton of cherry tomatoes, cut in half
  • bacon jam (recipe on this site)
  • party piks

Serve brie in small wedges, rind side down. Tear a small basil leaf (or portion of one) to fit top of cheese. Add a cherry tomato half, cut side up and spear with a party pick.

Add a small dollop of bacon jam on top and simply plate. These will disappear before you get to say “Try these”.!

Beyond anything…..sooooooo yummy!

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Party Fig Crostini

Not fair, I know, but we are blessed with a fig tree that is so awesome, I am able to make jam. So with that in mind, here we go.

 

  • 1 demi baguette, cut in 1/4 inch thick slices (36 slices)
  • 1/2 cup extras smooth ricotta
  • 1/4 cup fig jam (store bought is fine)
  • 5 thinly sliced black forest ham, that is cut in 4  (each slice)
  • butter

To build,  add a piece of ham on half of the bread slices. Spread some fig jam on another half of the bread slices and put together to make a sandwich. Brush both sides of the baguette with butter and set in a panini grill or a skillet. Cook until brown on one side and flip over to cook the other side the same. Be sure to press down lightly on the sandwiches. Remove from the skillet and keep warm, while finishing all the others.

When you bring this plate out of the kitchen to your waiting guests, you can keep that huge smile on your face and say “oh thank you, it was nothing”. Be sure to serve warm, have small plates and napkins and, of course, wine set out for everyone to help themselves.

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Snickerdoodle Cheesecake

What would my day be without a dessert for you to try? This is nice, easy and super delicious. You could also serve with a warm caramel drizzle over the top….just sayin’

 

  • 2 x 8 oz. pkgs. Cream cheese
  • 3 large eggs, lightly beaten
  • 1 pkg. Peak Frean shortbread cookies, (10 oz)  finely crushed
  • 1 Tbsp. brown sugar
  • pinch of ground cinnamon
  • 1/4 cup melted butter
  • 8 oz. sour cream
  • 1 cup sugar
  • 2 tbsp. flour
  • 2 tsp. vanilla
  • 1/2 tsp. ground cinnamon
  • 1 tbsp. sugar
  • 1/2 tsp. ground cinnamon

While the oven is heating 350 degrees, allow the cheese and butter to reach room temperature. To make the crust stir together the cookies, sugar, pinch of cinnamon and stir in the melted butter. Press onto bottom and 1  1/2 inches up the side of a 9″ springform pan.

In a large bowl, beat together the cheese, sour cream,  1 cup sugar, flour, vanilla and 1/2 tsp. cinnamon until completely smooth. Add the eggs, beating to incorporate.

In a small bowl,  mix together the sugar and cinnamon. Pour the cheese mixture into the pan and sprinkle the top with the cinnamon/sugar mixture.

Place the pan inside a larger pan. Bake for 45-50 minutes or until a 3″ edge appears set when gently shaken. Cool in the pan for 15 minutes and with a sharp knife, run around the edge of the pan to release crust. Cool another 30 minutes then remove sides of the pan. Cool completely on a rack, then cover and chill for 4-5 hours before serving.

 

Who knew this could be the best yet?

 

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Easy Potato Latkes

Even if you do not celebrate Hanukkah, make these up and serve with baked ham or  a lovely chicken dish or just alone.  They are truly yummy.

  • 2 eggs, beaten
  • 2 minced cloves of garlic
  • pinch of salt
  • 1 1/2 lbs. russet potatoes, peeled (these make the best crunchy latkes)
  • 2 tbsp. Crisco oil

Combine the eggs, garlic and salt and set aside. Grate the potatoes on the fine side of the grater and add to the egg mixture. Note: do not use frozen potatoes.

One half cup at a time, squeeze out all the moisture from the potatoes over a small bowl. Make into 2 1/2 inch patties.

Heat the oil in a large skillet on medium and carefully slide in the patties and cook for about 2minutes and turn over, cooking a further 2 minutes. Repeat until all are cooked. Drain on paper towels and serve warm with chilled applesauce and creme fraiche.

If you need to, add more oil to accommodate finishing all the latke cakes.

 

Okay, you’re welcome. Enjoy!

 

 

 

 

 

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Caesar Mussels And Toast Frites

This is a much lighter version than what is served in Belgium, but it is pretty good jut the same. Wonderful lunch on the patio.

This will serve 4 people, so just adjust the amounts for  6-8 people.

 

  • 4 slices brown bread
  • 2 lbs. mussels
  • 1 tsp. olive oil
  • 1 celery stalk, ribs cleaned and finely chop
  • 1 1/2 cups Clamato juice
  • 1/4 cup Vodka
  • 1 tsp. Worchestershire sauce
  • 1 tsp. Tabasco sauce
  • 1/2 cup chopped celery leaves
  • 1 large tomato, seeded and finely diced

Preheat oven to 350 degrees. Cut the bread in 1/2 inch thick ‘frites’ and spread out on a baking sheet. Toast for 5 minutes. and turn over and continue baking for another 5 minutes.

Rinse and scrub the mussels under cold water. Remove the beards, discard any that do not close. Heat a large pot and add the oil and celery. Stirring continually for 1 minute then add the Clamato juice, vodka, worchestershire and tabasco. Cook for 5 minutes and add the mussels.

Cover the pot and cook for 7-9 minutes, discarding any that do not open.

Divide equally in 4 bowls, spooning the broth over and sprinkle the chopped tomato and celery leaves over the top. Serve with the toasted ‘frites’ on the side.

Don’t be surprised when they hold up their bowls saying ‘more please’. Oh yeah, try serving with a Belgian beer. Just sayin’.

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Engagement Martini

My niece just got engaged so this is for her and her man to celebrate with. Take a few minutes, light the candles, turn on some mood music and try this…..Terra, this is for you.

 

  • 1 part Vodka (I think Grey Goose is the best)
  • 1 part Godiva White Chocolate Liqueur
  • 1 part Bols Apricot Brandy

Put in a shaker filled with crushed ice, shake for a few seconds, and strain into chilled martini glasses. Garnish with a cherry.

Make a toast for your future together (and damn the rest of the outside distractions),  make just one more and then …….dance the night away.

He is one lucky man but I guess he knows that already.

 

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Heather Cream Liqueur Fudge

Sure, I know….holiday times bring on different and sometimes exciting things to serve your guests. This is a dandy.

 

  • 3/4 cup unsalted butter,
  • 1/2 cup evaported milk
  • 1 cup brown sugar
  • 1 cup sugar
  • pinch of salt
  • 1 tsp. vanilla
  • 1/4 cup Heather Cream Liqueur**
  • `1  1/2 tsp. instant espresso powder
  • 2  1/4 cup icing sugar
  • 1/2 cup vanilla wafers, crushed
  • 3 oz. dark chocolate melting disks

 

Grease an 8 inch square pan with butter and line with cross-cross pieces of parchment paper, making sure to leave a 2 inch overhang on all sides. Set aside.

In a large saucepan, combine the butter, evaporated milk, sugars and salt over medium heat. Stir this constantly until it reaches the boil. Now attach a candy thermometer until it reads 234F or  112C. Remove from the heat and immediately stir in the vanilla, liqueur and espresso powder. Tip this into your mixer with a paddle attachment and while on low, spoon in the icing sugar and vanilla wafers in three portions, mixing really well after each one.

Pour into prepared  pan and let cool to room temperature before covering with plastic wrap and placing in a refrigerator over night.

To serve, cut into one inch pieces and serve to your guests. There won’t be anything left….not even any crumbs.

 

** Heather Cream liqueur is a scotch whiskey and cream liqueur, sweetened with Heather honey.

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