This will make everyone who sips this, think you are really an excellent bartender and smart to boot.
- 4 parts Grey Goose Vodka
- 1 part Triple Sec
- 1 part freshly squeezed lime juice
- 2 parts cranberry juice
- 1 part Cassis liqueur
Pour all the ingredients in a shaker filled with crushed ice and really shake well.
Strain into well-chilled martini glasses and garnish a fresh fig wedge.
Wait for it…….all the oohs and ahhs will warm your heart for sure.
French Toast – Baked
This will help you stay away from fried foods (if that is your choice) and still be beyond yummy in flavour.
- 4 slices of thick bread (Texas cut)
- 6 extra large eggs
- 1 cup milk
- 1 1/2 cups whipping cream
- 1/4 tsp. cinnamon
- 1/4 tsp. freshly ground nutmeg
- 1/4 cup butter
- 1/2 cup packed dark brown sugar
- 1 tbsp.light corn syrup
Butter a 9″ baking dish. Overlap slices to completely fill the dish surface. In a medium bowl, combine eggs, milk, whipping cream, vanilla, cinnamon and nutmeg, mixing well to blend.
Pour over the bread making sure all are covered, then cover with plastic wrap and place in the fridge overnight.
Next morning, set the table, perhaps add some fresh flowers and , while doing this,take the dish from the fridge, remove the wrap and let sit a good 45 minutes before baking.
Preheat oven to 350 degrees. Now, mix together the last 3 ingredients really well and spread over the bread. Bake 45-60 minutes until puffed and golden.
Serve with warm syrup of your choice. For garnish add a couple of fresh berries or slices of melon.
Voila! Another success in the morning
Shrimp With Cilantro And Lime
My husband is such a great cook that, when we are in a restaurant and order a shrimp dish, we are at times disappointed. Some Chefs cook them too long and then they become like rubber.
Take a moment, think about the timing, then try this dish, and you can enjoy perfectly cooked shrimp.
- 1 1/2 lbs. large shrimp, peeled, deveined and tails left on.
- 1 tsp. rum
- pinch of salt
- 1 tsp. sugar
- 1/4 cup mild curry powder
- 3 tbsp. peanut oil or a really good olive oil
- sprigs of cilantro
- 2 limes, cut in wedges.
Pat the shrimp dry with a paper towel and then sprinkle them with the rum, toss and let stand for about 20 minutes. then pat dry again.
Sprinkle the shrimp evenly with the salt and sugar. Dust each shrimp wtih the curry powder to form a light coating and shake off any excess.
Heat a large skillet over medium heat, add 1 tbsp. of oil and heat for about 25 seconds. Add enough shrimp to cover the bottom of the pan in a single layer. Cook until shrimp are brown and crisp, about 1- 1 1/2 minutes per side. Transfer to a warm plate and repeat with remaining shrimp.
Arrange the shrimp on a large plate or individual plates and sprinkle a bit of cilantro over the shrimp and add a couple of lime wedges.
This makes a terrific appetizer to any meal. Enjoy, ‘cuz it really is yummy!
* Note: use more curry if you are a real fan.
Peach and Blackberry Cobbler
This makes a great Summer/early Fall, anytime kind of dessert. I promise you, the dishes will be licked clean.
- 6 peaches, peeled and sliced thin
- 1 1/2 cups fresh blackberries
- 1/4 cup freshly squeezed orange juice
- 1/2 cup sugar
- pinch of nutmeg (small one)
- 2 tsp. cornstarch
- 1 pre-made 10 inch pie sheet (from the grocer’s)
Preheat oven to 400 degrees. Bring all the filling ingredients to a boil in a large saucepan, then turn down the heat and simmer until it becomes thick. (Don’t let it burn).
Spray with non-stick Pam an 8 or 9 inch springform pan, spread the mixture evenly until it is all used.
Cover with the pastry topping (you can make your own, of course). I even like using 4-5 phyllo sheets (pre-buttered between the layers). Be sure to brush an egg wash over the pastry and then sprinkle with about 2 tbsp. of sugar.
Bake for about 15 minutes. Check it and then turn down the temperature to 350 and watch that it browns evenly without burning.
Let cool at least 15 minutes before serving with either ice cream or whipped cream.
Need I say, this is yummy?
Iced Coffee
Okay Tim Hortons and Starbucks….move over. Now you can make this luscious coffee at home. Doesn’t cost $5.00 to make and is, and excuse the pun, too cool! Just watch the brain freeze though. You can also make it “adult” coffee by adding a shot of white chocolate liqueur…..just sayin’.
- 1 cup sugar
- 1 1/2 cup whole milk
- 1 vanilla pod
- 1 1/2 cup cold coffee
- 3/4 cup whipping cream (unsweetened)
Combine the sugar, milk and vanilla pod in a saucepan and boil to dissolve sugar.
Remove from heat and let stand until cold. Remove the pod and wash it off and let completely dry.
Combine the milk mixture, coffee and cream and mix well. Pour into fridge trays, and freeze until partially frozen. (not ice cube trays, freezer trays)
Pour into chilled glasses 2/3 full and now top with a sweetened whipping cream and drizzle either chocolate or caramel over this.
Now sit down, get a book or invite a friend over to also enjoy and simply…sip…..ummmmmmm.
Yummy.
Do We Really Mean It When We Say……
On facebook, the telephone, televsion commercials, etc. ALL say “Happy Thanksgiving”. Do they (we ) really mean it when we say it. Thankful for what?
Sure, we all say our family and friends….but just think for a moment….what about those who have neither family or friends? Or are ill or even dying?
We are thankful for our homes and food on the table…just for us? What about those who do not have a home that is safe and dry or even a hot meal to eat today. After all, it IS Thanksgiving and we keep saying “Happy Thanksgiving”.
In your heart of hearts have you reached out to someone in need this Thanksgiving season? A smile to a homeless person is sometimes all that is needed for THEM to be thankful. In a Hospice or Hospital room, a sincere touch of your hand on theirs may make a huge difference.
The Food Banks this week have had a drive on for non-perishable food for the Food Bank……did you help?
When we say Happy Thanksgiving here, it IS because of family and friends and it IS for the dry and safe haven we call home and a beautiful dinner that is being prepared as I write this and yes, we are indeed SHARING our meal today and yes, believe me, in THIS house, we are thankful for better health.
So from our home and hearts, Happy Thanksgiving to one and all who read this and perhaps, you might even agree. On the other hand, perhaps one of you may think about what I have said and even share a smile or buy a coffee or a meal for someone who isn’t quite as lucky as you.
Mean it when you say it and you will really be a THANKFUL person.
Sour Cream Peach Cake
It is really an upside down peach cake but sooooooooo yummy! I think it is even better than pineapple upside down cake. Try it and tell me what you think.
- 2 lbs. peaches, peeled, pit removed and sliced thin
- 1 1/2 tsp. ground cinnamon
- 3/4 tsp. freshly grated nutmeg
- 2 cups, plus 1 tbsp. sugar
- 1 1/2 sticks butter, room temperature
- 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- pinch of salt
- 2 1/4 cups flour
- 2 large eggs
- 1 tsp. almond extract
- 1 cup sour cream
- 2 cups sweetened whipped cream
In a large mixing bowl, toss the peaches with 1/2 tsp. of the cinnamon and 1 tbsp. sugar.
In a large oven-proof skillet combine the 1/2 stick of butter and 1/2 cup of the sugar over medium high heat, stirring constantly until the sugar melts and become caramalized and very syrupy. Remove from the heat.
Lay out the peach slices in a decorative pattern.
Now, cream the remaining sugar and butter until light and fluffy. Add the remaining ingredients, not including the flour. Sift the flour and slowly add, beating well after each addition.
Pour this batter over the peaches and bake in a 350 degree oven for approximately 40-45 minutes until golden and begins to pull away from the side of the pan.
Remove from the oven and let cool down for about 15 minutes and invert on a pretty plate. Serve with whipped cream.
OMG, this is a comfort food for sure. Yummy, yummy, yummy.
Caramel Apple Crisp
A long time ago, a lady I knew gave me this recipe. Don just loves it and so will you.
- 6 cups of sliced Granny Smith apples (peeled and cored)
- 1 tbsp. fresh lemon juice
- 28 unwrapped caramels (or 1 pkg. toffee bits)
- 2 tbsp. water
- 6 tbsp. butter
- 3/4 cup packed dark brown sugar
- 3/4 Quaker rolled oats
- 1/2 cup flour
- 1 tsp. cinnamon
Grease a 2 qt. baking dish and place the sliced apples in. Sprinkle with the lemon juice.
Add the caramels and water in a microwave dish, cover and cook for 2- 2 1/2 minutes until melted. Stir until well blended. Pour this over the apples.
Melt butter and stir in balance of ingredients until crumbly. Sprinkle over the caramel mixture.
Bake in 350 degree oven for about 40 minutes or until the apples are tender.
Serve with cinnamon flavoured whipped cream or ice cream.
YUMMY!
Rice Pudding Your Mama Never Made……
Come on, this is comfort food at it’s best. Next to macaroni and cheese, stews, chili and more. It has been ‘upgraded’ , if you will, to becoming spectacular.
- 3/4 cup golden raisins
- 1/2 cup spiced rum
- 1 vanilla bean, split lengthwise
- 1 cup water
- 1/2 cup arborio rice
- 1 tbsp. butter
- 1 1/2 cups whole milk
- 1/2 cup dark brown sugar
- 2 large eggs
- 1 large egg yolk
- pinch of salt
- whipped cream
Put the raisins in a small bowl and pour the rum over them. Cover and let sit for up to 2 hours. Drain off the liquid. (Secret here: soak the raisins in hot water for about 5 minutes and drain, then add the rum)
Scrape the vanilla bean seeds into a small dish and set aside. Combine the water, rice and bean in a heavy saucepan. Bring to a boil then reduce to a simmer cooking covered for about 20 minutes (until the liquid has all been absorbed. Uncover, remove and discard the vanilla bean and let cool down.
Preheat oven to 350 degrees. Grease an 8 cup baking bowl with the butter and set the bowl inside a large roasting pan.
In a large bowl, whisk together the milk, brown sugar, eggs, egg yolk, salt and now the reserved vanilla seeds. Add the cooked rice and stir to mix well. Pour into the baking dish. Put the roasting pan on the oven rack and now add boiling water to halfway up the side of the bowl and baking until the pudding is set in the center and is browning around the edges.
Remove from the roasting pan and let cool for about 15-20 minutes. Serve with a generous dollop of sweetened whipped cream. If you want to add insult to injury….pour a glass of ice wine to complement the pudding.
Yippee! What comfort as this is darn good and you did it.
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.
The Heartiest French Onion Soup
Company is scheduled to come in a few days, and you think you want to serve French Onion Soup ……this is with a difference! Here we go.
- 2 tbsp. butter
- 1 tbsp olive oil
- 2 medium onions, peeled and sliced thin in half moon shape (5 cups)
- 1 tsp. brown sugar
- 3 2/3 cups beef broth with 2 tbsp. brandy
- 1/2 cup Chardonnay white wine
- 1 tb sp. Dijon mustard
- 4 sprigs of fresh thyme
- 1 bay leaf
- 1 Baguette
- 1 tbsp. room temperature butter
- 2 cups Asiago cheese (grated)
Heat the butter and oil in a large and wide saucepan. Add the onion half moons and sprinkle on the sugar. Cook, uncovered, for about 15 minutes. Be sure to stir this often so it won’t burn. Reduce the heat if it starts to caramelize too quickly.
Add the broth (mixed with the Brandy), mustard and seasonings. Scrape up any and all brown bits off the bottom of the pan. (If using “carton” broth, add 1/2 cup water). Bring this to a boil over high heat. Cover and simmer now over a medium heat for about 30-35 minutes. Remove the bay leaf and thyme and discard.
Cut the baguette in 1/2 inch thick pieces. Butter both sides and on a parchment lined cooking sheet, toast both sides until lightly golden.
In oven safe bowls, pour in the soup, add two toasts per bowl, sprinkle heavily with the cheese. Place on a parchment lined cookie sheet and broil until the cheese is bubbly (about 4-5 minutes).
Serve immediately ….be sure you have a glass of chilled white wine on hand.
**Note: If want it even heartier than this….simply change out the Brandy for fresh mushrooms, chopped fine.
Fingerling Potatoes With Buttermilk Dressing
I always look for these potatoes when shopping for produce. They are luscious, creamy and, in fact, just plain yummy. Try this….even your kids will love them.
- 1 1/2 lbs. fingerling potatoes
- 2 tbsp. fresh dill, chopped
- 2 tbsp. fresh parsley, finely chopped
- 1/4 cup Buttermilk Dressing (recipe follows)
Boil the potatoes until cooked (about 14-15 minutes). Strain, cool and cut lengthwise. In a large bowl simply combine with the following dressing.
Buttermilk Dressing
- 1/4 cup creme fraiche
- 1/4 cup buttermilk
- 1 tbsp. grainy mustard
Whisk together until smooth and mix with the potatoes.
Now that was simple, but the flavour is over the top. Totally yummy! This is a wonderful salad on the patio , barbecue going and sharing a glass of wine with friends.