Okay, lots of television watching with the Olympics and then, of course, are the weekends. Well, a new treat is begging to be made. Here it is….
- 12 cups of popped popcorn
- 1 cup dried cranberries
- 1/2 cups chopped pecans or pistachios
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 1/4 cup corn syrup
- 2 tbsp. orange juice
- 2 tsp. vanilla
- 1/2 tsp. baking soda
Preheat oven to 275 degrees. In a very large bowl mix together the popcorn, cranberries and nuts and set aside.
In a saucepan stir together the butter, brown sugar and corn syrup and cook until the butter has melted and the sugar has dissolved. Add the orange juice and bring to a boil for 2 minutes. Remove from heat.
Add the vanilla and baking soda (will fizz up) Now the fun begins.
Pour the liquid over the popcorn and stir to coat all the popcorn. Spread out onto a parchment covered baking sheet and bake for 30 minutes. Cool down and enjoy, enjoy, enjoy.
Ahi Tuna Tacos
What a great way to have Ahi Tuna and tacos at the same time. It makes for great weekend fare and is fun to do. Use of the chipotle pepper sauce and sour cream gives a zippy layer.
- 1 lb. seared Ahi tuna
- 1 tbsp. olive oil
- 2 tsp. 5 spice powder
- 1 tsp. steak seasoning
- 1/2 tsp. black pepper
- 1 lime
- 3 cups shredded cabbage (red would be nice here)
- 1/2 cup sour cream
- 1 tsp. chipotle pepper adobo sauce
- 12 x 6 inch tortillas (corn)
- cilantro
- lime wedges
Grate the lime peel and then juice the lime. Add to the shredded cabbage and pinch of salt.
In a small bowl, mix together the sour cream and chipotle sauce and set aside.
Wrap the tortillas in tin foil and place in a warming oven or on the grill for about 5 minutes, turning over just once. Do not burn.
Coat the ahi tuna with the 5 spice, steak seasoning, salt and pepper and sear just 2 minutes of each side. Cut into 1 inch cubes.
Spread the sour cream mixture over all the tortillas and fill the tortillas with the slaw, add the ahi tuna and lime wedges on the side.
This should make your mouth water just reading this. Now go and make it.
Grilled Mahi Mahi With Sweet And Spicy Pineapple
I had a request for a Mahi Mahi recipe and this one is a good one to start with. All the ingredients are fresh and it can be done in less than an hour. It can be a during the week dinner or company fare….the choice is yours.
- 2 garlic cloves, finely chopped
- 2/3 cup shallots, cut in half lengthwise and thinly sliced
- 3 tbsp. olive oil
- 1 fresh serrano chile, minced and including the seeds
- 3/4 fresh pineapple, peeled, cored and cut into 1/2 inch cubes (about 4 cups)
- 1 tbsp. fish sauce
- 1 tsp. sugar
- pinch of salt
- 1/3 cup fresh cilantro
- 6 (1 1/2 inch thick) mahimahi fillets with skin
In a large skillet, cook the garlic and shallots in 2 tbsp. oil, stirring constantly for 4-5 minutes. Do not burn the garlic. Add the chile and pineapple and saute over a moderately high heat until the pineapple is softened (about 5 minutes). Add the fish sauce, sugar and salt and saute a further 30 seconds. Cool to room temperature and, if using immediately, add the cilantro. If not, make ahead and keep in the fridge adding the cilantro at the end, just before serving. No more than 4 hours ahead of dining.
If grilling outdoors, preheat grill on high, covered for 10 minutes, then reduce the heat to medium. Brush the fish all over with the remaining oil and grill, skin side down until the skin is crisp (4 minutes). Turn the fish over and cook a further 5 minutes.
Remove, plate and serve with the pineapple mixture spooned over the top.
Add a lemon flavoured rice (using fresh lemons) or a Limoncello risotto and a green salad. Yummy!
Oh, did I forget? A glass of perfectly chilled white wine would be a great addition.
Salmon and Arugula Tart
These make a lovely appetizer to serve company no matter the occasion. The salmon is used as a garnish and with the use of store bought puff pastry, it is a snap to prepare.
- 1/2 lb. puff pastry, thawed
- 2 tbsp. butter
- 1 leek, white part only, finely sliced
- 3 cups baby arugula leaves
- 1/2 lime, juice only
- pinch of salt
- 1/4 – 1/2 cup homemade creme fraiche
- 8 oz. cold smoked salmon, sliced thin
In a skillet on medium heat, melt the butter and add the leeks until softened. Add the arugula and cook for 3-4 minutes until just wilted and bright green in colour. Remove from the heat and let cool.
Combine the leek mixture with the creme fraiche, lime juice and season with the salt.
Roll out the puff pastry and cut into 4 squares and with a sharp knife, score (do not cut through) a line 1/4 inch into each square. With a fork, now poke the middle of the pastry and place on a parchment lined baking sheet. Bake for 16-18 minutes until puffed and golden. Remove from the oven and let cool a few minutes. Lay slices of the salmon on top and add a small dollop of creme fraiche on top.
Obviously the amounts used vary on the number of persons being served. Just judge accordingly. Remember, it is only an appetizer, not the whole meal. Serve with a lovely Chardonnay of your choice.
To make your own creme fraiche (far, far better than store bought) use 1/2 cup whipping cream – 1/2 cup buttermilk. Mix together and put in a sealable container and let sit on the counter for 2 days. Then place in the fridge until ready to serve. Will keep for a week.
Yummy.
Yogurt And Cornflake Breakfast Tart
The only thing you could use here is a 11 x 8 inch fluted removable bottom tart pan OR simply use a 14 x 5 inch tart pan.
This is a yummy way to start the day…add a couple pieces of bacon/sausages, fresh juice and steaming coffee and you have it made and those at the table will be drooling. Yup! It’s a winner.
- 6 cups flakes (crushed) You pick whatever flakes you want – but not sugar coated
- 1/3 cup melted butter
- 3 tbsp. dark brown sugar
- 1/4 tsp. ground cinnamon
- 1 envelope unflavoured gelatin
- 1/4 cup water
- 1/2 cup finely chopped pistachios
- 1 1/4 cup thick yogurt (Greek style)
- 1/2 cup whole milk
- 1/4 cup liquid honey
- 1 tsp. pure vanilla
- 4 – 5 ripe Bartlett pears, cored, sliced thin, not peeled
- 1/2 cup lime marmalade (not too hard to find, but it is available)*
Preheat oven to 375 degrees. In a medium bowl combine the crushed flakes, butter, brown sugar and cinnamon.
Press into the bottom and up the sides of the tart pan. Bake for 9-10 minutes until it turns a nice golden brown. Cool on a wire rack.
While this is baking, pour the water into a glass measuring cup and sprinkle the gelatin over the top. Let stand for 5 minutes to soften and place in the microwave on high for 15 seconds, stir twice. Make sure it has all dissolved and then add the yogurt, milk, honey, pistachios and the vanilla. Pour this into the tart pan and refrigerate overnight. Be sure to cover with plastic wrap so a scum doesn’t form.
In the morning, remove from the fridge and let warm to room temperature (about 20 minutes). Remove from the tart pan and now lay out the thinly sliced pears in a pretty pattern. Warm the marmalade and generously spoon over the pear slices to avoid discolouration and, for a garnish, sprinkle grated lime zest down the center of the tart.
To serve, place a slice of the tart in the center of the plate, add a couple slices of bacon or sausages and away you go.
* You can find the lime marmalade in Safeway, or any major grocer in your area. Also there are other varieties such as a ginger marmalade (totally scrumptious), a lemon marmalade….it doesn’t have to be orange, and that is the point.
YUMMY!
Cheesecake With Fresh Figs
You may think this is an impossible Cheesecake to make due to the fact it is made with fresh goat cheese, but it is beyond delicious.
- 1 cup finely grated gingersnap cookies
- 2 tbsp. melted butter
- 1 tsp. ground cinnamon
- 2 pkgs. Philadelphia cream cheese, room temperature
- 1 cup soft, fresh goat cheese
- 3/4 cup sugar
- 1/2 cup sour cream
- 1 tbsp. fresh lime juice
- 1 tsp. vanilla
- pinch of salt
- 1 large egg plus 1 large yolk
- 1 tbsp. flour
- 6-8 fresh figs, sliced in half, lengthwise
Preheat oven to 300 degrees. Spray an 8 inch springform pan with nonstick Pam. Combine the gingersnap cookie crumbs, butter and cinnamon together and press into the bottom of the pan.
In a bowl of your electric mixer, beat the cream cheese and goat cheese together until completely smooth. Scrape down the sides of the bowl and add the sugar, sour cream, lime juice, vanilla and salt and combine until really well mixed. Add the whole egg and yolk and beat to combine. Sift the flour into the mixture and mix only to combine.
Scrape the mixture into the pan and bake for one hour. When the cake is done, it will look set but still a slight wiggle in the centre. The surface will not be tacky when touched.
Allow to cool down for 30 minutes. Remove the sides of the pan but leave the bottom on. Refrigerate 4 hours ( or overnight). It may crack while cooling but that is okay. I always put a pan of water in the bottom of the oven while baking and this eliminates the cracking. Just let cool down in the oven as well.
When ready to serve, cut into 12 slices, and make sure you run the knife under hot water after each cut. Serve with a dollop of whipped cream and a half of the fig on top.
Add a lovely dessert wine and enjoy. The conversation will be endless and that is what entertaining is all about.
Yum!
Steps in Setting Your Table For Company
We had a dinner Sunday for a well known Chef and his family. (We must be nuts, but that is us)…..Below are steps taken to show how to accomplish a pretty table. It is not difficult to do. Use what you have and make it work.
Step back after each step and look at the table……what can you add? Remove because it isn’t working? Always, always have candles, fresh flowers (shows you care), clean and pressed linens, cloth napkins (forget the paper napkins), clean silverware (even kitchen quality if that is what you have). Don ‘t forget, this has taken me years to add to the table, so don ‘t give up.
You won’t be sorry you didn’t quit and your company will be super impressed. My 12 year old grandaughter (at the time) set a table that was simply awesome one year for Thanksgiving.
– Completed
Shrimp Toast Hors d’Oeuvres
This is a nice little bite to make ahead when having friends over
- 4 tsp. minced garlic, freshly done
- 1 tbsp. minced fresh ginger (peeled first)
- 2 tsp. soy sauce
- pinch of salt
- 2 tbsp. juice from preserved ginger
- 3/4 lb. medium shrimp in shell (peel, devein and cut in 1/2 inch pieces
- 3 tbsp. chopped cilantro
- 1 white baguette, unsliced
Put oven rack in upper third and preheat to 350 degrees.
Turn bread on cutting board and slice down the middle, lengthwise, trim crusts from sides. Bake in oven for 8 minutes – dry but not with any colour. Remove from oven and set aside.
Increase temperature of oven to 450 degrees. Mix the shrimp with all the ingredients and press down on bread in a thick layer. Bake until completely cooked through – 10-12 minutes.
Remove from oven and slice into 32 pieces with a very sharp knife.. Serve warm.
Santa Fe Rice and Corn Salad
Great salad to have after the holiday festivities….light, a little spicy and yet tempered with a special lemon dressing.
- 1 cup long grain rice
- 1/4 cup fresh lemon juice
- 4 tbsp. olive oil, divided
- 1 1/2 cups fresh corn kernals (2 ears of corn or frozen corn, thawed)
- 1 cup chopped fresh poblano chilies
- 1 cup diced, seeded yellow bell pepper
- 1 cup yellow zucchini, cut in 1/2 inch cubes
- 1 avocado, halved, peeled and diced
- 1/2 cup thinly sliced green onions (optional, for sure)
- 1/2 cup chopped fresh cilantro
Cook the rice until tender (12-15 minutes). Drain and rinse in cold water and drain again. Set aside.
Whisk the lemon juice and 3 tbsp. oil in a small bowl, season with a wee pinch of salt and pepper.
Heat the frypan and add 1 tbsp. olive oil. Add the corn, chilies, yellow pepper and zucchini and saute until the vegetables are tender (5-7 minutes). Scrape into a large bowl and add the rice, avocado, onion and cilantro. Add the dressing and toss to coat.
Plate with barbecued chicken or pulled pork sandwiches. Wow!
Fresh Berries And Pineapple Salad
Don just bought a fresh pineapple and when he sliced it up, it had to be one of the sweetest I have ever tasted. Then, I looked in the fridge and I had some beautiful berries just looking at me and telling me to use them too.
Try this, it is easy, so refreshing. Just say Mahalo!
- 1 beautiful ripe pineapple
- 1 cup strawberries (fresh not frozen)
- 1 cup blackberries
- 1/2 cup raspberries
- 1/2 cup blueberries
- 1/3 cup mango juice
- 1/4 cup lime juice
- 1/4 cup poppy seeds
Wash and clean the berries and dry on paper towels. Remove the ends of the strawberries and slice in half. Clean the pineapple (you must know how I’m sure) and slice into 3/4 inch cubes.
In a bowl, place the strawberries, blackberries, blueberries, raspberries and pineapple. In your blender pour in the mango juice, lime juice and poppy seeds and blend together until really blended.
Pour over the fruit. This is refreshing and has a little ‘zing’ to it.
Now go look out your window, stick your tongue out at the snow and go and enjoy the salad. It is beyond scrumptious with warm buns and butter.
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?
Chocolate Lovers Pancakes With ChocolateSauce
Okay, so it’s not diet free…..Shrove Tuesday is coming ( pancake Tuesday), okay….Sunday breakfast, maybe Saturday lunch….anytime…..Yummy beyond words…
- 1/2 cup unsweetened baking cocoa powder
- 1 1/4 cups flour
- 1 cup sugar
- 1/2 tsp. baking soda
- pinch of salt
- 2 whole eggs (use large eggs)
- 1 egg yolk
- 3/4 cup buttermilk (shake well before pouring)
- 1 tsp. vanilla
- 1/4 cup vegetable oil
- unsalted butter to butter the griddle
Sift together the cocoa, flour, sugar, baking soda and salt in a large bowl. Whisk together the eggs, egg yolk, buttermilk, oil and vanilla until well combined. Add to the flour mixture and mix to combine.
Heat the griddle and lightly coat with butter. Working 2-3 at a time, pour 1/4 cup of batter per cake on the griddle and cook until bubbles appear on the surface, Flip cakes and cook until the tops spring back when gently pressed.
Transfer to a plate and loosely cover with tinfoil to keep warm. Always add butter to the griddle for each batch you make.
Sauce
- 1 cup whipping cream
- 7 oz. bittersweet chocolate, chopped (do not use unsweetened, it is different)
Bring the cream to a boil in a bowl over simmering water and add the chocolate. Whisk until melted and smooth as silk.
Plate the pancakes and pour the sauce over. If you really want to go over the wall, add a generous dollop of whipped cream. Makes a great simple dessert as well.
For chocolate lovers…..what did I tell you? uhuh….