Everyone seems to love the combination of sweet and salty and this, my friends, is probably going to the top of your “favourites” list.
- 1 1/2 cups whipping cream (36%) if you are lucky enough to find it
- 1 cup whole milk
- 1 large egg
- 1 large egg yolk
- 4 tbsp. cornstarch
- 3/4 cup dark brown sugar
- 1/2 tsp. fleur de sel
- 1/4 cup cold water
- 2 tbsp. butter
- 1 tbsp. spiced rum
For the pudding combine the cream and milk and set aside. In another bowl, beat the eggs and cornstarch and set aside. In a saucepan, combine the brown sugar, salt and cold water. Cook until the sugar turns a deep golden brown.
Add the cream mixture slowly to avoid splashing. The caramel will harden but continue to stir to dissolve it once again. Pour the hot mixture slowly over the egg mixture, whisking quickly.
Raise the heat to medium and cook until the mixture coats the back of a spoon. Remove from the heat (for sure) and add the butter and rum. Stir well to mix completely and pour into 6 of your prettiest glasses. Cover with plastic wrap, making sure it touches the surface of the pudding and place in the refrigerator overnight.
Sauce
- 1/3 cup whipping cream
- 1/2 cup vanilla bean, split lengthwise
- 1 tbsp. butter
- 1 tbsp. corn syrup
- 1/4 cup sugar
In a small saucepan,. bring the cream and vanilla bean to a boil. Remove from the heat, add the butter and set aside to cool to room temperataure. In another pan (sorry) add the corn syrup, sugar and 2 tbsp of water. Cook until it become a golden colour. Remove from the heat and SLOWLY add the cream, stirring until the caramel is completely dissolved. Scrape the seeds from the vanilla bean and add to the caramel. Discard the bean. Let cool to room temperature.
When ready to serve, remove the plastic wrap, divide the caramel sauce equally among the dishes, add a spoonful of creme fraiche or plain greek yogurt and a sprinkle of fleur de sel.
Carrot Puree Or Carrots Your Kids Will Like
Yeah, I know…they won’t eat them but this will make a difference (just like Don’s Special Beans does). It is so easy yet, tasty.
To serve 4:
- 6 medium carrots, halved lengthwise and cut into 1/2 inch pieces
- 1 garlic clove
- 2/3 cup chicken broth
- pinch of salt
- 4 tbsp. heavy cream
- 2 tsp. butter
- 1 orange, grated and juiced
Simmer the carrots, garlic, broth and orange juice, covered until the carrots are tender (15 minutes).
Puree the carrots and 1/2 the broth with the cream and butter in a food processor until smooth. If too thick, add more broth.
Sprinkle the orange zest over the carrots and serve. Yum!
Smoked Salmon Quiche with Dill
This recipe is from our Bed and Breakfast days. It can be part of a breakfast or luncheon. It is great and easy. Easter is coming so if you have family coming to visit….serve this. They will love you for it.
- 1 medium onion, chopped
- 2 tbsp. butter
- 2 tbsp. flour
- 4 large eggs
- 2 cups heavy cream
- 1 tsp. fresh dill, chopped
- 1/4 tsp. yellow mustard
- freshly grated nutmeg
- tabasco, a couple of drops
- 6 oz. swiss or provolone cheese, chilled
- 1 cup flaked smoked salmon (if leftover from last night dinner – great)
Preheat oven to 350 degrees. In a skillet on medium heat, saute the butter and onions until transparent. Add the flour and stir, making a ‘sort of’ roux’.
In a bowl, beat well the eggs, cream, dill and mustard. Add a dash of grated nutmeg and tabasco, mixing well to combine. Mix together with the onion mixture.
Pour the ingredients into a buttered pie plate and slice the cheese thinly and lay over the top . Bake for 35-45 minutes until cooked through. Let cool for 6-7 minutes before slicing and serving. Add fresh fruit (if breakfast) or salad if for lunch.
Did I say this was yummy?
Chicken With Tarragon And Garlic
This dinner is coming to you in a short time (25 minutes total) and therefore, is an easy during-the-week dinner. Add a salad, vegetable and you’re done.
- 3 large, unpeeled garlic cloves
- 4 small skinless, boneless chicken breast halves or cutlets
- 2 tbsp. butter
- 1/2 cup Chardonnay wine
- 1/2 cup chicken broth
- 1 tbsp. fresh chopped tarragon
- 2 tbsp. heavy whipping cream
Heat a small nonstick frypan over medium heat. Add the garlic, cover and cook until browned in spots and tender when pierced. Turning occasionally (8-10 minutes). Transfer to a work surface and cool.
Melt butter in the frypan and add the chicken, cooking until browned and thoroughly cooked. Remove chicken to a plate (do not clean the frypan before the next step).
Peel the garlic and add the garlic and wine back into the frypan, mashing the garlic with a fork (about 1-2 minutes). Add the broth and tarragon, simmer until it has reduced by half. Add the cream and simmer for about a minute. Return the chicken back into the pan and heat through. Transfer to a plate and spoon the sauce over.
What did I tell you? Easy and yummy….
Win The Gold Mocktinis
For those of you who do not inbibe for whatever reason, or you have guests coming who won’t be drinking, make this one up and all will be well.
- 6 parts pineapple juice
- 2 parts coconut cream (not milk)
- 2 parts fresh half and half cream
- 1 part white cranberry juice
Pour all the ingredients into a shaker filled with cracked ice and shake well. Strain into a chilled martini glass and add a wedge of fresh pineapple for garnish.
Silky Butternut Squash Bisque
This is truly a super winner! You may think you don’t like squash, BUT give this a try and I promise you, you will make it often.
- 1 large butternut squash, peeled and cubed (1″ – 1 1/2″)
- 2 stalks celery, peeled and chopped
- 1 clove garlic, smashed
- 1 medium onion, chopped
- 2 carrots, chopped
- 50 g butter
- 2 tbsp. vegetable oil
- 2 litres vegetable stock
- 1 tbsp. flour
- 250 mls whipping cream
Preheat oven to 375 degrees. On a large baking sheet, place cubed squash in one layer and bake for 45 min. Let cool, remove from pan and deglaze.
Heat a large pot over medium heat, then add 2 tbsp. vegetable stock. Now add the celery, onions, garlic, carrots and stir, cooking until soft.
Add the flour and continue stirring and cook a further 2 minutes. Add the stock , cream, squash and deglazed juice. Bring to a boil then turn down the temperature and simmer for about 50-60 minutes.
With a hand held emulsifier, (I call it a motorboat blender) blend until very, very smooth and strain*, making sure to press it all through. If there is any pulp, simply discard. Garnish with Creme Fraiche (recipe below).
* If you use your blender, you may have to strain this bisque, otherwise, it is not necessary. It is sooooooo smooth.
Creme Fraiche
- 3 parts whipping cream
- 1 part buttermilk
Stir together until well combined. Put in a glass jar or container, cover with saran wrap and poke a few holes in the saran. Sit it on the counter for 2 nights then refrigerate for up to 1 week. (If this is summertime, only sit it out for 1 night).
This is truly sumptuous and oh, with the left over buttermilk, maybe your perfect husband will make pancakes the next day. Yup! mine did. Gotta love that man!
Alphabet Martini
This just about has the kitchen sink in it. It is rather tasty for sure and your guests might try to sneak a way to lick the glass, trust me!
- 1 part Grey Goose Vodka
- 1 part Bailey’s
- 1 part Chambord
- 1 part Strawberry Schnapps
- 1 part cream
- strawberry/raspberry on a pick for garnish
Pour all the ingredients into a shaker filled with crushed ice. Shake for a few seconds then strain into well chilled martini glasses.
To garnish, lay a cocktail pick with a fresh strawberry and raspberry on top.
Coconut And Green Tea Ice Cream
This one is for all the green tea lovers…..it quite green in colour (gee, no kidding!) What was I thinking?
- 1 cup plain yogurt, stirred
- 1/2 cup 35-40% whipping cream
- 1 cup coconut milk
- 5 whole eggs
- 2/3 cup sugar
- 2 tbsp. matcha (green tea powder)
In a saucepan bring the yogurt and cream just to the boiling point. Remove from the heat and set aside.
In a bowl, beat 3/4 of the coconut milk, eggs, sugar and tea powder for 1 minute.
Pour this liquid in a thin, but steady, stream into the eggs, whisking constantly to avoid cooking the eggs.
Transfer the mixture to a heavy saucepan and cook over medium heat, stirring constantly with a wooden spoon until the mixture coats the back of a spoon.
Pour inmediately into a clean bowl and whisk in the remainder of the coconut milk.
Pour into a 8 inch square pan and place in the freezer. Stir the mixture every 20 minutes with a whisk, making sure to scrape the bottom and sides to prevent crystals forming. Set the timer to be sure.
When the ice cream is firm but not too hard, transfer to a plastic container with a tight lid, seal well and store in the freezer overnight.
Wht a cool way to relax in the summer heat.
Mocha Flavoured Granita
If your summer is as hot as ours is right now, this would be a perfect ‘cooling down’ treat. Make the day before and enjoy.
- 2 cups milk
- 1/4 cup sugar
- 2 tbsp. espresso powder
- 2 tbsp. cocoa powder (not instant hot chocolate)
- 1 tsp. ground cinnamon
- 1/2 cup coffee cream
- Whipping cream and chocolate shavings for garnish- enough for 6 servings.
In a saucepan, over medium heat, pour the milk and sugar and stir until the milk is steaming hot and the sugar has melted. Remove from the heat.
Add the espresso and cocoa and whisk until completely dissolved. Add the cream and cinnamon and mix well.
Pour this into a 8 inch square dish and place in the freezer. Stir every 20 minutes, all around (including corners) and use a timer. You don’t want crystals forming.
When firm but not too hard, transfer this to a plastic container with a lid and store in the freezer overnight.
Whip the whipping cream until stiff, add 1/2 tsp. chocolate flavouring and place in the refrigerator overnight.
When ready to serve, scoop into chilled dishes and top with whipped cream and chocolate shavings.
YUMMMMMMMY.
Lobster Newburg
Not much seems like summer’s here except when serving lobster. I had this for the first time when I was about 20 years old and fell in love with lobster prepared almost any way.
- 1/4 cup butter
- 2 tbsp. flour
- pinch of salt
- pinch of nutmeg
- 1/2 tsp. paprika
- 1 cup whipping cream
- 3 egg yolks, slightly beaten
- 2 cups coarsely chopped boiled lobster
- 2 tbsp. sherry
- cooked fettucine noodles (enough for 4 servings)
Melt butter in the top of a double boiler, over direct heat. Remove from the heat and whisk in the flour to make a smooth mixture. Add the salt, nutmeg and paprika.
Gradually whisk in the cream and bring to the boil; reduce the heat and simmer, whisking, 3 minutes longer.
Now add a little bit of the hot mixture to the egg mixture and pour all of it back into the double boiler. Add the lobster and cook, over hot water until the mixture has thickened and the lobster is hot (about 8-10 minutes). Do not boil.
Stir in the sherry and serve over cooked and buttered noodles. I know everyone serves this over rice, but come on – try it with noodles and you will melt.
All that is needed with this dinner is a crisp, chilled salad and a glass of a chilled, crisp Pinot Gris…..did I say glass? I really meant bottle. sorry!
Yummy!
Cauliflower Soup With A Surprise Garnish
This is a beautiful soup to serve special guests and can be made ahead and just given the addition of the orange zest and juice to perk it up and heat through. This one will make your guests sit up and go “Oh Yummmmmmm!”
- 2 tbsp. butter
- 1 onion, finely chopped
- 3 cloves of garlic, finely chopped
- 1 bay leaf
- pinch of salt and pepper
- 1 potato, peeled and diced
- 4 cups of vegetable stock (the best quality you can buy)
- 1 1/2 cups water
- 1/2 cup whipping cream
- 1 large head (7 cups) cauliflower, chopped
- 1/2 tsp. grated orange zest
- 1 tbsp. freshly squeezed orange juice (this is important)
Melt the butter in a medium sized saucepan, add the onion, and saute for about 5 minutes, just until softened but not browned. Add the bay leaf, garlic, pinch of salt and pepper and saute for another minute until the garlic has become softened and fragrant.
Add the potato, stock, and water . Bring to a bowl and do scrape up the bits stuck to the pot with a rubber spatula. Stir in the cauliflower and let this boil for about 15 minutes until the vegetables are soft and remove from the heat.
Remove the bay leaf, and in small batches, transfer to a blender and puree. Stir in the cream and blend well. Always make sure to do in small batches and keep the lid on tight…you don’t want to be washing down the ceiling. Puree the entire soup until velvety smooth. Set aside. (This can be kept in the fridge for 2 days before serving….just reheat.
If you are going to prepare ahead and reheat when ready to serve…hold back the zest and juice and add when reheating. If serving immediately after making (doubtful) add the juice and zest at the end.
Spiced Pear Chips
- 1 large but firm Bosc pear
- 1/2 tsp. sweet paprika
- 1/8 tsp. cinnamon
Line a cookie sheet with parchment paper. Cut the pear lengthwise into paperthin slices. Combine the spices together and sprinkle over the slices. Place on the cookie sheet in a single layer. Cover with another sheet of parchment paper and place another cookie sheet on top. This is to keep the slices flat.
Preheat oven to 275 degrees. Bake in the oven for about 45 minutes, until the edges start to look dry and are very soft.
Remove the top cookie sheet and CAREFULLY peel off the parchment paper off the top. Bake for up to 30 minutes, checking often until the pears are dry and firm. They will crisp up while cooling. While still warm, carefully peel off the parchment paper and place on a wire rack to cool completely.
Get out your prettiest soup bowl, ladle the soup and top with a couple of the pear chips (standing up for pure drama).
Best Of The Very Best Seafood In WhiteWine
These are three of ‘best of the best’ seafood (for me, that is) and are exquisite done up this way. Also, this will serve 12.
- 4 x 8 oz. frozen lobster tails
- 2 lbs. raw shrimp, shelled and cleaned
- 2 pkg. frozen king crab, thawed and drained
- 10 tbsp. butter
- 2/3 cup flour
- generous pinch of salt
- 1/2 tsp. paprika (for colour)
- pinch of white pepper
- 3 – 3 1/2 cups of half and half cream
- 1 1/4 – 1 1/2 cups white wine
In a large pot, bring 2 1/2 quarts of water to the boil. Add the lobster tails and return to the boil. Reduce heat and simmer, covered for 8 minutes. With a slotted spoon lift out the tails and set aside until able to handle.
Return water to the boil and add the shrimp, return to the boil and reduce the heat and simmer for about 5 minutes (until tender) remove and drain.
Drain the crabmeat, remove any cartilage and leave the pieces as big as possible. Remove the meat from the lobster tails, and cut into bite size pieces.
In a Dutch oven, melt the butter and remove from the heat. Stir in the flour, salt, paprika and pepper, stirring until smooth. Gradually stir in about 3 cups of the half and half, mixing until completely smooth.
Bring to a boil stirring constantly then reduce the heat and simmer for about 5 minutes.
Add the wine, again stirring until well combined. Add the seafood, stirring gently to mix and cook over low heat until heated through. DO NOT BOIL.
If the sauce is too thick, add more half and half or wine OR both until the perfect consistency for you and your company.
Cook some fettucine, drain and place on 12 serving plates, add equal amounts of the seafood on each one. Add some garlic toast, chilled white wine, candles and oh my goodness….a perfect evening.
YUMMY…