This is a party in the mouth! Tangy and rich at the same time.
Graham Base
- 1 cup graham cracker crumbs
- 1/4 cup shredded coconut (sweet)
- 1/4 cup flour
- 2 tbsp. sugar
- 1/3 cup unsalted butter, melted
- 1/8 tsp. cinnamon
Preheat oven to 350 degrees. Line a 9 inch square pan with parchment paper, making sure it hangs over all sides. a prepared pan.
Stir the graham crumbs, coconut, flour, sugar and cinnamon to combine. Add the melted butter to blend and press into the prepared pan. Bake for 8 minutes and let cool. Set aside.
Filling
- 1 can condensed unsweetened milk
- 4 large eggs
- 2/3 cup key lime juice
- 1 tbsp. grated lime zest
- 1 tsp. coconut extract
- 1 cup crushed pineapple, well drained
Whisk all the ingredients together except the pineapple, until smooth. Stir in the pineapple. Pour over the cooled crust and bake for 35-40 minutes, just until the edges bubble. Allow to cool to room temperature, then chill completely before serving.
You could add a dollop of whipped cream on the side…..just sayin’
Maple Pecan Squares
I must be in a ‘square’ mood these days. This should be Canada’s icon for sure.
Shortbread base
- 1 cup flour
- 1/3 cup brown sugar, packed
- 1/4 cup chopped pecans
- pinch of salt
- 1/4 tsp. baking powder
- 1/4 tsp. cinnamon
- 1/3 cup unsalted butter, room temperature
Preheat oven to 350 degrees. Grease and line a 9 inch square pan with parchment paper so it hangs over the sides.
Pulse flour, sugar, pecans, salt, baking powder and cinnamon in a food processor to combine. Add the butter and pulse until mixture is crumbly.
Press into the baking pan and bake for 20 minutes – just until it becomes brown around the edges. Remove from oven and let cool down.
- Maple Pecan Layer
- 1/4 cup melted unsalted butter
- 1/2 cup brown sugar, packed
- 1/3 cup pure maple syrup (no substitutes)
- 2 tsp. vanilla
- pinch fine salt
- 1 large egg
- 1 3/4 cups coarsely chopped pecans
Whisk together the butter, sugar, maple syrup, vanilla, salt and egg until smooth. Stir in the chopped pecans and pour over the cooled shortbread base.
Bake for 22-25 minutes until bubbly around the edges, Allow to cool completely before attempting to cut.
Yum!
Caramel Latte Cheesecake Squares
If you like lattes, you will love these.
Oat Base
- 1 1/4 cups rolled oats, not instant
- 2/3 cup flour
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 tsp. cinnamon
- pinch of fine salt
- 1/2 cup Skor toffee bits
Preheat oven to 350 degrees. Grease and line a 9 inch baking pan with parchment paper, making sure it hangs over the sides.
Toss the oats, flour, sugar, cinnamon and salt to combine. Stir in the melted butter and press into the baking pan. Bake for 15 minutes until lightly browned around the edges. While still warm, sprinkle the base with the toffee bits evenly and then let it cool down.
Cheesecake
- 12 oz. cream cheese at room temperature
- 1/3 cup brown sugar, packed
- 1/4 cup sugar
- 1 large egg
- 1 large egg yolk
- 1 tbsp. instant coffee granules
- 1 tbsp. vanilla
- 1/4 cup toffee bits
Reduce the temperature to 325 degrees. Beat the cream cheese to soften then add both sugars and beat until smooth, scraping down the sides. Beat in the egg and egg yolk, scraping down the bowl sides often.
Stir the coffee granules in the vanilla and heat just to dissolve. Stir the coffee into the cheesecake mixture and pour all over the base. Sprinkle with the remaining toffee bits and bake for about 22-24 minutes until the centre is set.
Cool to room temperature then into the refrigerator to chill for about 6 hours before slicing.
Baked Bosc Pears With Warm Caramel
This is a truly show-stopping dessert and everyone should try it at least once…betcha can’t stay at one time only.
- 1/4 cup pecans
- 4 large Bosc Pears
- 1/4 cup golden raisins, chopped
- 2 tbsp. packed light brown sugar
- 2 tbsp. unsalted butter, cubed
- 1 tbsp. grated lime zest
- 1 tsp. flour
- 1/4 tsp. cinnamon
- 1/2 cup pear juice
Preheat oven to 350 degrees.
Place pecans on a baking sheet and bake for 10 minutes. Remove from baking sheet and chop. Set aside.
Peel the skin back from the top one third of each pear. Use a melon baller and core the pears, leaving one half inch of the bottoms in tact to hold the filling.
In a small bowl, combine the raisins, sugar, lime zest, flour and cinnamon. Toss to coat. Using a small spoon, stuff the filling into the pears, pressing with fingers to compact. Set pears upright in a pie plate. Spoon the juice over each pear, cover with foil and bake for approximately 45 minutes or until they can be easily pierced with the point of a knife.
Remove the pears from the pie plate and drain the juices into a small pot. Keep the fruit warm while making the sauce. Place the pot over a medium high heat and simmer for 4 minutes until the juices are recued to 1/4 cup. Reserve.
Caramel
- 1/2 cup sugar
- 2 tbsp. lime juice
- 1/4 cup reserved juices
Heat sugar and lime juice into a small saucepan, over medium heat until the sugar is moistened. Allow it to come to the boil then simmer for about 5 minutes until the sugar has turned golden. CAREFULLY pour the juices into the sugar. It will bubble and spit, stir constantly to incorporate into the caramel.
Pour the sauce over and around the pears.
Serves 4.
Sexy Scallop Martinis
These are a fabulous appetizer served in martini glasses. You can, if you wish, eat the scallops then drink the spicy vodka.
- 1/2 cup vodka
- 1/4 cup lime juice
- 2 tsp. jalapeno pepper, chopped
- 12 large scallops
- salt and ground pepper
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped yellow bell pepper
- 1 green onion, finely chopped
- 4 sprigs of coriander
Combine vodka, lime juice and jalapeno pepper in a bowl.
Heat oil in a skillet over high heat and after seasoning the scallops with a pinch of salt and pepper, place in the skillet. Sear for about 2 minutes per side or until browned on the outside but still raw in the center.
Place the scallops on a board and cut into quarters. Add to the vodka mixture. Let marinate for 4 hours in the refrigerator, stirring to coat all sides.
Stir in the peppers and green onion.
Divide between the scallop mixture in 4 martini glasses, adding some of the marinade. Garnish with the coriander. Serve immediately.
Did I tell you everyone will LOVE this?
Warm Soba Noodle Salad
You gotta love soba noodles. They have so much flavour and this is such a simple salad even the kids will love it.
Dressing
- 1/2 cup water
- 1/4 cup soy sauce
- 1 tbsp. rice wine vinegar
- 1 tbsp. honey
- 1/4 tsp. Asian chili sauce
Combine all the ingredients in a small pot and bring to a boil. Stir constantly to dissolve the honey and remove from heat.
Salad
- 8 oz. dried soba noodles
- 1/4 cup julienned green onions
- 2 cups julienned carrots
- 2 tbsp. toasted sesame seeds
Bring a large pot of water to the boil and cook the noodles for 3 minutes (only al dente. Drain.
Toss the noodles with the dressing, onions and carrots. The noodles will look ‘just wet’ but they will absorb the dressing. Sprinkle with sesame seeds. This should be served warm.
Serves 4.
Caramelized Pineapple With Ice Cream And Chocolate Ginger Sauce
This is a recipe that ‘cheats’ but don’t tell anyone….they will never know.
- 1/4 tsp. ground ginger
- 1 tbsp. rum
- 2 tbsp. chocolate sauce
- 1/3 of fresh pineapple, cored and peeled
- 2 tbsp. butter
- 2 tbsp. brown sugar
- Vanilla, coffee or coconut ice cream
- 1/4 cup sweetened, flaked coconut, toasted
Cut the pineapple in 12 wedges. Melt the butter in a large frying pan over high heat. Add the pineapple and brown sugar, stir frequently, cooking only until the pineapple has softened and has turned a deep golden brown (3-5 minutes). Leave in the pan.
Drizzle the chocolate sauce in a zig zag pattern on each plate. Arrange the wedges so they are just slightly stacked. Scoop ice cream and place near the pineapple and sprinkle with the coconut.
This will serve 4 people….you may have to tell them NOT to lick their plates. HA!
Yummy!
Chicken Satay With Peanut Sauce
Everyone will enjoy these – food on a stick! How easy is that? You can also use beef and, if allergies are in the mix, make a vegetable wonton dipping sauce as a complement to either protein.
- 2 tbsp. soy sauce
- 1 tbsp. vegetable oil
- 1 tbsp. lemon juice
- 2 tsp. chopped garlic
- 1 tbsp. light brown sugar
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 1 tsp. turmeric
- 1 1/2 lb. boneless, skinless chicken breast, sliced 1/4 inch thick
Combine all the ingredients except the chicken together in a medium bowl. Add the chicken (or beef) and toss to coat. Cover and marinate for one hour in the refrigerator.
Thread the meat onto skewers and working in batches, grill on the bbq for 1-2 minutes per side or until the chicken is cooked through.
Peanut Dipping Sauce
- 1 tbsp. vegetable sauce
- 1/4 cup chopped red onion
- 2 tsp. chopped garlic
- 1/4 tsp. chili flakes
- 1 cup coconut milk
- 2 tbsp. soy sauce
- 2 tbsp. ketchup
- 2 tbsp. lime juice
- 1/2 cup smooth peanut butter
- 2 tbsp. water (optional)
Heat oil in a saucepan over medium heat. Add the onion and saute until soft. Add the garlic and chili flakes and saute for 1 minute. Add the coconut milk, bring to a boil , cooking for 4 minutes or until reduced and thickened. Remove from the heat. Stir in the soy sauce, ketchup and lime juice. Allow the mixture to cool down to room temperature.
Sir in the peanut butter. If the sauce appears to separate or is too thick, add the water, whisking to incorporate. Serve with the chicken.
Yummmmm! This serves 4. Double it up and use beef in one and chicken in the other for a fun night.
Gold Leaf Wine Jelly
Sorry about yesterday, but it was my husband’s birthday and his son and family were visiting us from Alberta…hence, no recipe to post.
This is a great dessert for a celebration dinner. You only need to get edible gold flakes.
- 3 cups of Pinot Gris
- 2 envelopes plus 1 tsp. unflavoured gelatin
- 1/2 cup sugar
- 1 tsp. edible gold flakes
Pour 1/2 cup of the wine into a small bowl and sprinkle over the gelatin. Leave for 5 minutes to allow the gelatin to swell.
Place sugar in a small saucepan. Add 1/2 cup of water and bring slowly to the boil, stirring constantly to allow the sugar to dissolve. Boil for 1 minute and then pour over the wine/gelatin mixture to dissolve. Return the mixture to the saucepan and heat gently until the liquid becomes crystal clear. Now pour in the remaining wine.
Pour this into a large measuring cup and refrigerate until it starts to thicken, about 1 1/2-2 hours. Stir in the gold flakes.
Rinse out a 9 x 9 inch glass pan with cold water. Pour in the jelly and chill until set. Turn out the jelly on a wet surface and, with a wet knife, cut into cubes. Put into your prettiest glass dishes and serve. Makes 4-6 servings.
Tenderloin With Figs and Shallots
This recipe uses beef tenderloin and pairs beautifully with the figs.
- 1/4 cup olive oil
- 1 tbsp. pink peppercorns, coarsely cracked*
- 1 tbsp. green peppercorns, coarsely cracked*
- 1 tsp. salt
- 2 – 2 1/2 lbs. premium beef tenderloin, center cut, tied
- 6 whole fresh figs, cut in half
- 16-18 small shallots, peeled
- 1 cup ruby port
- 1/4 cup fig balsamic vinegar
- 1 tbsp. fresh thyme, minced
- 1/4 cup unsalted butter, cold, cubed
- salt and pepper (freshly ground)
Preheat oven to 325 degrees. Rub 1 tbsp. olive oil, cracked pepper and salt over the tenderloin.
Heat 1 tbsp. olive oil in an ovenproof medium sized skillet on high heat. Sear the meat on all sides for 1 minute per side. Transfer to a plate and cover loosely with foil.
Using the same skillet, add 1 tbsp. olive oil and sear the fig halves for 2 minutes per side until caramelized. Remove and reserve with the tenderloin.
Again, using the same skillet (one pan meal?) add 1 tbsp. olive oil and add the shallots, cooking for 8-10 minutes until soft. Add the port, balsamic vinegar, thyme and bring to a boil.
Place the tenderloin on top of the shallots and set the figs around the tenderloin. Place in the middle of the oven and cook for 50-65 minutes or until desired doneness. For medium-rare, bring the internal temperature to 140 F degrees or if to a medium doneness, 160F degrees.
Remove the tenderloin and figs and tent with foil. Bring the remaining sauce to a boil and reduce to 1/2 cup. Whisk in the butter and lightly season with salt and pepper. Slice the tenderloin in 6 pieces and plate each one equally with figs and shallots and spoon the sauce over the tenderloin.
OMG! This is so tasty. You will want to run out and buy another tenderloin to repeat this.
* to coarsely crack the peppercorns, use a mortar and pestle or if you don’t have one, place in a plastic bag and use a rolling pin.
Easter Menu
Happy Easter, one and all. Before we go to Church this morning, let me share with you the dinner menu we have planned. We started getting prepared yesterday for serious. Mind you, the table was set a couple of days ago and the dessert was made already.
We are having:
Hors d’Oeuvres
- Homemade mini sausage rolls
- Salmon Cream Cheese on whole wheat toasts with dill garnish
Appetizer
- Trout Chowder With Asparagus and Spring Peas
Entree
- Scallop Potatoes
- Pan Braised Brussel Sprouts
- Baby Carrots
- Bake SHam With Apricot Glaze
- Red Lobster Cheese Buns (homemade)
Dessert
- Riccota (my homemade cheese) Cheesecake With Chocolate Ganache
- Wines
- Tea/Coffee
Enjoy!
Awesome Asparagus And Fennel Salad
This is a salad that simply screams “Spring is here”. All you have to do to change it up to a main dish is to add a grilled trout fillet on top or add a few crispy slices of prosciutto.
Salad Basics
- 1 small fennel bulb, trimmed
- salt
- 8 oz. thin asparagus, trimmed
- 6 cups of packed baby spinach, stems removed
Cut the fennel in half and remove core. Use a mandolin and slice the fennel thinly. Place in a bowl and sprinkle lightly with salt. Set aside for 30 minutes.
Bring a large skillet of salted water to a boil. Add the asparagus and boil for 2 minutes until just crisp-tender. Drain and refresh with cold water until cold. Pat dry. Cut into 2 inch pieces and add to the baby spinach in a large bowl.
Tarragon Dressing
- 2 tbsp. mayonnaise
- 2 tbsp. white wine vinegar
- 1 tsp. chopped fresh tarragon
- 1/4 tsp. finely chopped garlic
- 1/3 cup olive oil
- salt and pepper to taste
Whisk the first four ingredients together in a small bowl. Slowly add the olive oil, whisking to incorporate. Season with salt and pepper.
To serve
Pat the fennel dry and add to the greens. Toss with the dressing and add a few shavings of Manchego cheese (Spanish).
Option: Top with trout fillet (if using).
So refreshing and just a very light licorice taste. Warm dinner rolls, glass of wine. Yippee!