This yummy breakfast will make everyone happy-happy-happy. It is made with ricotta cheese and therefore, rather light
- 1 2/3 cups ricotta cheese
- 3 egg yolks
- 3/4 cup whole milk
- 2/3 cup flour (sifted)
- 1 1/2 tsp. baking powder (sifted)
- pinch of salt
- 3 egg whites
- enough butter for pan
In a bowl combine the ricotta, egg yolks and milk. Add the flour, baking powder and salt and mix well.
In another bowl beat the egg whites until they form soft peaks. Gently fold into the ricotta batter.
In a skillet melt butter and add 3 tbsp. of the batter. Cook until golden on each side. Repeat until all batter is used up. Keep warm.
Caramelized Apples
4 medium granny smith apples, unpeeled and sliced thinly
1/2 freshly squeezed lime juice
1 1/2 cups icing sugar (sifted)
3 tbsp. whipping cream
In a bowl toss the apples and lime juice. In a small saucepan, cook the sugar until caramelized and golden in colour. Add the apples and cook for 3 minutes. Stir in the cream and simmer gently for 10 minutes. Remove from the heat and let cool to room temperature.
Top the pancakes with the apples amd serve immediately.
I told you they were yummy.
Butternut Squash With Maple Syrup and Fresh Thyme
We both love the different squashes available in stores year round, and this is a delightful way to prepare the butternut squash…..even the kids will eat it.
- 3/4 stick butter
- 1 3 1/2 (approx.) butternut squash, cut lengthwise in half, peeled and seeded
- 1/4 cups chicken broth
- 1/3-1/2 cup maple syrup
- 1 tbsp. minced fresh thyme
- 3-4 tbsp. whipping cream
- 1 pinch salt and pepper
Chop the squash into 1″ pieces. Melt the butter in a frypan over high heat, add the squash and saute for 60 seconds. Add the broth, syrup, thyme, salt and half the pepper.
Cover and reduce the heat,cooking for about 10 minutes until almost tender. Using a slotted spoon, remove the squash to a large bowl. Boil the remaining liquid in the frypan until it thickens – 4-5 minutes. Add the whipping cream and stir to incorporate.
Return the squash to the frypan and cook for another 4-5 minutes, turning so all sides are completely cooked through. Remove from the skillet and serve.
Bell Pepper and Shrimp Casserole
In an hour, you can have this awesome casserole on the dinner table. Add a crisp salad, glass of ….you know….and life is good again.
Preheat oven to 425 degrees.
- 2 tbsp. butter
- 1 1/2 yellow or bell pepper, seeded and sliced
- 1 1/2 green bell pepper, seeded and sliced
- 1 small white onion, sliced
- 2 tbsp. flour
- 1 cup vegetable stock
- 1/2 cup whipping cream
- 12 oz. medium shrimp, deveined and shelled
- pinch of salt and pepper
In a large frypan, heat the butter and add the peppers, onion and saute for 5 minutes. Add the flour and cook, stirring vigorously for 30 seconds. Continue stirring, add the stock and cook for 2-3 minutes until thickened. Remove from heat and add the cream and shrimp. Season with salt and pepper and pour into a large baking dish that you have sprayed with Pam. Set aside.
Dough Made With Cheddar
- 1 1/2 cups flour
- 1/2 cup corn flour (NOT corn meal)
- 1 tbsp. baking powder
- 1/4 cup chilled butter, diced
- 2 eggs
- 1/2 cup whole milk
- 1 1/2 cups shredded Cheddar cheese
In a large bowl combine the two flours, baking powder and mix well. Cut in the butter until it resembles a coarse meal. In a small bowl, whisk together the eggs and milk and add to the flour. Mix gently with a fork. Add the cheese and mix until the dough comes together.
Roll out on a lightly floured surface and shape to fit the baking dish. Place the baking dish in the middle of the oven and bake for about 35-40 minutes. The filling should be bubbling and the crust a beautiful golden colour.
What did I tell you? You bet….it is a yummy dinner.
Lime And White Chocolate Mousse Parfaits With Blackberries
These are super-duper parfaits and the only thing you need is a candy thermometer. Serve is your prettiest dessert dishes and you, my friend, are again the Queen of the dinner service.
- 5 large egg yolks
- 1/2 cup sugar
- 1/2 cup fresh lime juice
- 4 tsp. finely grated lime zest
- pinch of salt
- 1/4 cup plus 2 2/3 cups whipping cream, well chilled
- 3 1/2 oz. of top quality white chocolate, finely chopped
- 5 cups of blackberries, washed
Whisk the eggs, sugar, lime juice and zest and salt in a medium metal bowl to blend well. Set bowl over a pot of simmering water and whisk until the mixture becomes very thick and a candy thermometer registers 165-170 degrees. Cool mousse down to room temperature.
Combine 1/4 cup cream and white chocolate in another bowl over hot water and stir constantly until the chocolate has almost all melted. Remove from heat and continue stirring until it has completely melted and is smooth. Set aside.
Beat remaining cream until firm peaks form. Divide the cream between the two mousses, folding in 1 cup at a time. It should be about 3
cups for each mousse.
Layer about 1/4 cup of lime mousse in 8 parfait dishes or wine glasses. Add 4-5 blackberries and layer about 1/4 cup of white chocolate mousse over the berries. Repeat with 1 more layer each and top with a few more berries.
Serve with a well chilled ice wine (burgundy ice wine is lovely) and enjoy the rest of the evening with friends.
My Own Vanilla Sauce
We are having company for dinner tomorrow night and I baked a whipped cream cake (on this site) and I added 1/4 cup of baking chocolate powder (not cocoa). I thought it needed a different perk and I thought of a vanilla sauce.
After a lengthy search, I thought I would try something on my own and you should try it. It is truly bowl licking good.
- 2 tbsp. good cornstarch
- 1 1/2 cups milk, divided
- 1 cup whipping cream
- 1/2 cup sugar
- 2 large egg yolks
- 1 tsp. vanilla
In a small bowl, sprinkle the cornstarch on 1/2 cup milk and whisk to dissolve. Add the sugar and egg yolks and whisk really well. Add the vanilla and mix in.
Pour the milk and cream in a heavy sauce pan and bring to a simmer and whisk in the egg mixture gradually.
Continue mixing with a wooden spoon until it comes to a boil. Remove from heat, strain through a metal sieve in a bowl. Cover with plastic, making sure to touch the surface. Let cool down completely and put in refrigerator. (If making 1 day ahead). When ready to serve, reheat the bowl over a pan of simmering water.
Scoop the cake out into pretty serving bowls and put a generous scoop of this liquid gold over the cake.
I took a sample down to Don and we both were trying to lick the bowl. What can I say? Yup, it’s yummy!
Shrimp and Artichoke Soup
When we were in New Orleans this past week, these two foodies(us) took in a cooking class at the New Orleans School of Cooking. What a delight it was. Sondra, our teacher for the morning, is a real treasure and this was one of her recipes. Not only that, we served it Friday night at a dinner we put on for friends and they LOVED it..
It is fabulous, and you should try it at least once…..once this week, once again next month and on and on…you will really like it.
- 24 oz. quartered artichokes (rinse really well)
- 1 qt. strong chicken stock**
- 1 tbsp. chopped parsley (for garnish)
- 1 tb sp. fresh thyme leaves
- 1/4 cup flour, plus 1 tbsp.
- 1 qt. heavy cream (whipping cream)***
- 1 cup chopped green onions
- 1 lb. medium shrimp, peeled and deveined
- 1/4 cup unsalted butter
Combine the artichokes, chicken stock, 1/2 the green onions, pinch of salt, Joe’s Stuff seasoning and thyme. Bring this to a boil and reduce heat and simmer for 12 minutes.
Combine butter and flour for a light roux and add to the simmering pot. (see note below). Stir in the heavy cream and simmer for 10 minutes.
Add shrimp and simmer for 5 more minutes. Serve with some of the remaining green onions and the parsley.
**The quart of strong chicken stock can be substituted by the liquid from the artichokes.
***No apologies here. Milk or half and half will not work here.
Note: When making the roux, Sondra says “turn off the tv, unplug the phone and with a flat bottom wooden ‘spatula’, continue to stir the roux until it becomes a light colour. Do not stop stirring”.
It makes 6 to 8 servings. Serve with a nicely chilled Viognier from Quinta Ferreira Wineries and Voila! you did it again. Thanks to Sondra.
Sweet Potato Gratin
Time to find different ways to serve potatoes of any kind, and this is a pretty good way to do it.
- 2 tsp. butter
- 1 cup whipping cream
- 1/4 cup molasses
- 2 large eggs
- pinch of salt
- pinch of ground pepper
- 1/2 tsp. freshly grated nutmeg
- 3 medium sweet potatoes, peeled and sliced in 1/2 inch rounds
- 1/2 small red onion, peeled and sliced in 1/8 inch rounds (if you must..) just kidding!
- freshly grated asiago cheese for garnish
Heat oven to 400 degrees. Brush 4 ramekins with butter and set aside.
Whisk together the eggs, cream, salt, pepper and nutmeg in a bowl. Add the potatoes and onion slices and toss to coat.
Using clean hands, arrange alternately the potato and onion slices and pack them tightly. Pour the cream mixture over them, filling the ramekins 3/4 full. Sprinke the tops with grated asiago cheese.
Place the ramekins on a parchment lined cooking sheet and bake until tender and starting to brown (about 45-50 minute).
Remove from the oven, set on a rack to cool for 5 minutes and then serve. You should serve the ramekin on a plate and add whatever the meat and vegetable you are preparing.
Always remember to make the plate look attractive as we eat with the eyes first, then the food.
Without further ado, pour a glass of wine, pat yourself on the back and remember to repeat…damn I did this. Everyone will think you are an absolute genius.
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.
Tiramisu Sundaes
This is a fun version of Tiramisu. Great for the weekend with friends (not just kids, thank you very much) but truly fabulous.
One thing that really makes it “pop” is using parfait glasses (sundae).
- 2 tbsp. instant coffee crystals
- 1/2 cup hot water
- 2 x 3 oz. packages ladyfingers, cut crosswise into quarters
- 1 x 14 oz. can condensed milk
- 8 oz. mascarpone cheese, softened
- 3 cups whipping cream
- 1 tsp. pure vanilla extract
- 1 cup miniature semi-sweet chocolate chips
- grated dark chocolate and fresh strawberries for garnish
Dissolve crystals in the hot water and set aside 1 tbsp of the coffee. Brush the ladyfingers with the remaining coffee.
With an electric mixer, beat 3/4 cup of the condensed milk into a large bowl. Add 1 1/2 cups whipping cream, vanilla and reserved coffee until soft peaks form. Carefully fold in the chocolate chips.
In a small saucepan, melt the remaining chips and condensed milk.
To serve, layer the mascarpone, chocolate mixture and ladyfingers in the parfait glasses, starting and ending with the mascarpone mixture. Chill at least 4 hours.
When ready to serve, beat the remaining whipping cream until almost firm peaks form. Top each glass with a generous dollop, sprinkle grated chocolate and top with a fanned out strawberry (not a cherry).
Looks great, tastes great, you’re great!
*Note: If truly for adults, add 1/4 cup Kalhua to the melted chocolate mixture…just sayin’
Lemon Cream
We got this recipe from Shannon at the Lake Village Bakery and you will absolutely love it!
Tart, yet smoother than the finest silk. OMG it is fabulous. I would use this as a palate cleanser between dinner courses. You can use it as a dessert with whipped cream and a few summer berries. Put a couple of shortbread cookies on the plate and you will never want for anything again.
- 425 ml heavy whipping cream
- 50 ml freshly squeezed lemon juice
- 75 g sugar
- 1 1/2 lemons, zested
In a pot over medium heat, pour in the cream and cook for about 10 minutes until it starts to get bubbles on the side. Do not let the cream boil over so stir it constantly.
Take off the heat and add the sugar, stirring until completely dissolved. Add the lemon juice and zest and let this stand for 10-15 minutes. Strain through a fine mesh sieve. Pour into containers and cover with saran. Place in the fridge. The cold temperature of the fridge will completely set this.
I also really love limes, so I am going to try it that way. I will let you know how it turns out. Should be as good, I’m hoping.
Chestnut Soup
Another way to use these nuts and I’ll bet you have never tried them.
- 3 tbsp. unsalted butter
- 1/2 cup EACH of finely chopped celery, carrots and onion.
- 2 flat leaf parsley sprigs
- 2 whole cloves
- 1 bay leaf
- 6 cups chicken broth
- 1 jar peeled, cooked whole chestnuts, crumbled (approx. 15 ounces)
- 1/4-1/3 cup Madeira
- 1/4-1/3 whipping cream
- cheesecloth and some string
Melt the butter in a large saucepan over low heat and stir in the carrots, celery and onion and….this is different….cover the vegetables with parchment paper that has been buttered on the side touching the food, cover with a lid and sweat for about 15-16 minutes. The veggies, not you!
Wrap the parsley, cloves and bay leaf in the cheesecloth square and tie off with some string.
Discard the parchment paper, add the broth and the cheesecloth bundle and bring to a boil. Reduce the heat and simmer, covered for about 20 minutes. Add the chestnuts, Madeira and simmer, covered for about 3 minutes.
While hot (and be careful here) pour in a blender in small batches and puree until smooth. Strain into a clean pot, add the cream, pinch of salt and pepper and reheat. Do not boil now or it will separate. Stir occasionally to mix well and serve.
This makes an elegant first course for you and your guests.
Iceberg Lettuce With A Cheddar Mayonnaise
This silly recipe reminds me of a time many years ago at a restaurant in Salt Lake City. We (4 of us) ordered a salad. What came was a head of lettuce cut in 4 and that was it. I still laugh when I think of the shocked looks on our faces. Never mind, this is good and tasty for sure.
- 1/2 cup pecans
- 2 tbsp. maple syrup
- 2 cups cheddar cheese, grated
- 1 tbsp. flour
- 1/4 cup whipping cream
- 1 cup mayonnaise
- 1 tsp. Dijon mustard
- 2 drops of Worchestershire sauce
- pinch of salt and pepper
- Milk – as needed
- 1 head of iceberg lettuce, cut in 6 wedges
- 3 tbsp. cheddar cheese, crumbled
Preheat oven to 325 degrees. In a small bowl, mix the nuts and syrup together and spread them out on a parchment lined cookie sheet. Toast for 15 minutes, turning them every 5 minutes. Remove from the oven and cool to room temperature. When cool, break into pieces.
In a small saucepan, combine the cheese, flour and cream. Over a low heat, stirring constantly, let it come to the boil and starts to thicken. Remove from the heat immediately and cool to room temperature.
In a blender, pulse the cooled cheese mixture with the mayonnaise until smooth. Add the mustard, Worchestershire sauce, salt and pepper and blend well. Add just enough milk to make it pourble. Refrigerate.
To serve, place a wedge on a plate, drizzle the cheese sauce of it, and garnish with the carmellized nuts and crumbled cheese.