This is de-lish and serves 2 (1 if you are REALLY hungary)
- 3 tbsp. butter
- 1/2 medium Granny Smith apple, peeled and sliced thin
- 1/4 tsp. ground nutmeg
- 2 tsp. sugar
- 2 tbsp. dark brown sugar
- 2 tbsp. chopped pecans
- 6 eggs
- 12 cubes (1/2″) Brie cheese
In two heavy skillets, melt 1/2 tbsp. butter each. Saute apple slices in melted butter until glossy but not mushy.
Sprinkle apples with nutmeg and sugar. Remove apples to a small dish and set aside. Mix together brown sugar and pecans, and set aside.
In clean skillets, melt balance of butter, heating until bubbly. Break eggs into a bowl and whisk until foamy. Pour into skillets. As eggs begin to set, lift edges to allow any uncooked liquid to slide under. When eggs are almost set, turn off the heat.
Put brie on one side of the omelet and top wih the apple mixture. Fold in half and let sit for about two minutes to allow the cheese to melt. Be sure to top with the brown sugar/pecan topping. Sprinkle the tops lightly with icing sugar.
Serve with fresh fruit and fresh, hot coffee. Yummy-Yummy. This is in my cookbook “The B & B Cookbook”.
Anjou Pear and Shaved Asiago Cheese Salad
Yup! It’s Spring and the lighter meals are unpon us. Yeah?
Serves 4
- 1/4 cup fresh lemon juice
- 1/4 cup extra fine olive oil
- 1 tbsp. honey
- 1 tsp powdered mustard
- 1 butter lettuce
- 2 ripe Anjou pears, cored and sliced
- 4 oz. shaved Asiago cheese
- 1/4 cup toasted pecans
Whisk together the first four ingredients and taste and adjust the taste, if necessary.
Put a couple of whole lettuce leaves on four chilled salad plates each, arrange the pears on top and sprinkle the shaved Asiago and pecans over .
Drizzle the dressing over the salad. Put extra dressing on the table in case more is wanted.
This is a very tasty salad and couldn’t be easier. Now….where did the wine opener go?
Saskatoon Berry Bars
Makes about 32 pieces
- 1 1/4 cups flour
- 1 1/4 cup packed brown sugar, divided
- 3/4 cup soft butter
- 2 cups Cranberry/Almond Cereal
- 1 250g brick of cream cheese, softened
- 1 egg
- 1 cup loose Saskatoonberry jam
Preheat oven to 350 degrees. Mix flour and 1 cup of the sugar in a large bowl, add the butter and mix until it is quite crumbly. Add the cereal.
Press about 3 cups of the cereal in a greased 13 x 9 cake pan. Press firmly. Mix the cream cheese, remaining brown sugar and egg is a small bowl and spread evenly over the crust. Top with the jam, spreading evenly. Sprinkle remaining crumb mixture over top.
Bake about 30 minutes until lightly browned. Cut into bars when completely cooled.
Saskatoons are my son-in-law, Victor’s favourite, so this must get me brownie points. Right, Victor?
Pear/Pecan Loaf with Lime Glaze
This is so great, it almost makes you want to go around the neighborhood and tell them you want to borrow a cup of coffee and you will bring the tasty treat.
- 1- 16 oz. can of pear halves
- 1 1/2 cups of flour
- 3/4 cup sugar
- 1 tbsp. baking powder
- pinch of salt
- pinch of allspice
- 1 cup whole wheat flour
- 1/4 cup Crisco Oil
- 1 large egg
- 1 tbsp. lime zest
- 1 cup chopped pecans
- 3 tbsp. pear juice
- 1 cup icing sugar
Preheat oven to 350 degrees. Drain pears but save the syrup. Reserve 1 pear half for garnish.
Puree the pears and add the syrup to measure 1 cup.
Mix pears with the oil, egg and lime rind. Sift the flour, sugar, baking powder, salt and allspice. Stir in the whole wheat flour. Now stir in the pear mixture.
Blend in the nuts. Pour into a greased 9 x 5 loaf pan.
Cut reserved pear half into 6 slices and spread over the top of the loaf.. Bake for 50-60 minutes. When finished baking, remove from oven and spoon the thin glaze over the top. Store overnight before cutting (All things good are worth waiting for, right?)
Blend pear juice with icing sugar to make a glaze and drizzle over cake.
Note: You COULD have this for breakfast, but then I would put a pat of butter (or 2) in a frypan and brown both sides. Oh yeah! …..what diet?
While waiting for tomorrow to come, work on making martinis. Just sayin’ .
Steak Au Poivre
A great steak…summer is on its way.
Serves 4
- 3 black whole peppercorns
- 2 tbsp white whole peppercorns
- 2 tbsp green dried peppercorns
- 4 Strip Loin (New York Cut ) steaks, 8-12 oz. each
- 8 tbsp unsalted butter
- 2 tbsp vegetable oil
- 2 shallots, minced
- 1 cup cognac
- 2 cups beef stock
- 2 tbsp green peppercorns in brine, drained and chopped
- 1 cup heavy cream
Place the peppercorns in a heavy sealable plastic bag and with a meat tenderizer, coarsely crush the peppercorns. Pat steak dry and coat both sides of the steaks with the peppercorn mixture.
Heat four tbsp. butter and vegetable oil in a large skillet over medium high heat until hot, but not smoking. Add steaks to the pan and sear on both sides (four-five minutes for medium rare). Transfer to a platter and cover with tin foil.
Drain fat from the skillet and reserve, melt remaining butter, add shallots and cook until soft, but not brown (about two minutes). Add cognac and bring to the boil, scraping up the brown bits from the bottom, add the stock,
peppercorns and liquid from around the steaks; boil about two minutes so
that it is reduced slightly. Stir in the cream and boil until sauce thickens.
Pour over steaks and serve immediately.
This is sooooooo tasty! Add garlic toast, nice cold, crisp salad and a bottle
of…oh my! wine.
French Toast Surprise
This is another way to prepare French Toast (a favourite of everyone, young and old both)..This is an adult version.
- 1 day old French loaf, cut into 12, one inch thick slices
- 3/4 cup marmalade
- 4 large eggs beaten
- 2 tbsp. cream
- 2 tbsp. Triple Sec
- 1 tbsp. pure maple syrup
- 1 1/2 tsp. grated orange rind
- 1/2 tsp. nutmeg
- Crisco oil
- Icing sugar
Make a pocket slit in each of the bread slices. Fill with 1 tbsp. marmalade.
In a separate bowl combine the cream, eggs, liqueur, maple syrup, grated orange rind and nutmeg, and pour into a shallow dish.
Dip each slice into the egg mixture and let it soak through. Heat the griddle with a small layer of oil and fry the bread anywhere from 3-5 minutes until golden brown.
Remove from heat and sprinkle liberally with icing sugar. Two slices per plate, and cut each slice in half diagonally. Spread these out on the plate in an attractive fashion.
Serve with a slice of cold watermelon or canteloupe, glass of orange juice and a cup of coffee. Yummy!
This will serve 6
Ice and More Ice Martini
When celebrating the holidays, I am always looking out for a new martini for everyone to try. This is a good one.
You will need:
- 3 oz. Mango nectar
- 2 oz. Vodka
- 1/2 oz. cream
- 1 oz. creme de banana
- 1 oz. Grand Marnier
Fill the shaker three-quarters full with cracked ice . Add all the ingredients and shake really well until it gets really cold. Strain and pour into your prettiest chilled martini glasses.
Add a few pieces of chopped mango in the bottom of the glass and finish with an orange spiral.
Yummy-Yummy in your tummy. Serve with a salty hors d’Oeurve.
Maple Tarts #1
I have two recipes for maple tarts. Both are good.
You will need:
- Frozen puff pastry tart shells
- 1/4 cup cold water
- 1/4 cup cornstarch
- 2 cups whipping cream, divided
- 1 tsp. maple flavouring
- 1 1/2 cups pure maple syrup
- caramel sauce
Prick the tart shell all over with a fork and bake according to instructions.
Combine all ingredients except the 2nd cup of cream and caramel sauce, in a saucepan with no heat. whisk until completely blended. Heat the mixture over medium heat, stirring constantly for about 12 minutes. Bring the filling just to the boil and remove from the heat. It should be thick.
Pour the filling into the baked shells and when cooled down place in the fridge for about one hour. Whip the second cup of whipped cream and put a dollop on each tart. Using “Plate Scraper” caramel sauce, drizzle some over the top. They look so professional and taste absolutely incredible!
The “NEW” Christmas Cake
Not very many people like Christmas cake but this is a much tastier cake to make. When I make up my trays, I always add a few slices.
You will need:
- 2 cups softened butter
- 2 cups sugar
- 6 eggs
- 1 tsp. grated lime peel
- 1 tbsp. fresh lime juice
- 1 tbsp. vanilla
- 1 cup golden, seedless raisins
- 1 1/2 cups chopped pecans
- 1/2 cup finely chopped red and green glace cherries
- 3 cups flour
- pinch of salt
- 1 tsp. baking powder
Preheat oven to 350 degrees. Cream butter and sugar until very fluffy. Add eggs, one at a time, making sure to beat well after each one. Stir in the lime peel, juice and vanilla. Now, slowly beat in the flour, salt and baking powder. When it becomes a little ‘heavy’ for the machine, remove and stir it manually. Fold in the nuts and fruit.
Spoon batter into a well greased and floured bundt pan, baking for about 90 minutes. Poke with a toothpick to be sure it is done. Cool slightly and add the glaze.
- 1/4 cup mango nectar
- 1/4 cup lime juice
- 1/4 cup sugar
Heat only until the sugar has dissolved and pour over the warm cake until it has all been absorbed. Freezes well. When ready to use, thaw to room temperature and slice.
This is a real yummy-yummy cake.
This cake will certainly change your mind on Christmas cakes (especially those of old).
Pear and Gouda Soup
This is one soup that has an intriguing taste and is easy to make. Read it through first and then, in a loud voice, proclaim ‘damn I can do this”. That is the whole motto of this site.
Try new things, have fun and reap the rewards for a job well done.
You will need:
- 2 ripe Bartlett pears, peeled, cored and chopped coarsely
- 1 1/2 cups vegetable stock
- 1 tsp. minced fresh ginger
- 1/4 tsp. freshly grated nutmeg, plus extra
- 1/2 red-skinned red pear, not peeled, cored and julienned
- 2 tbsp. freshly squeezed lime juice
- 2 tbsp. toasted pecans
- 2 tbsp. coarsely chopped dried cranberries
- 2 tbsp. unsalted butter
- 2 tbsp. flour
- 1 cup milk
- 4 oz. baby Gouda cheese, cut into small pieces (3/4 cup)
- 1/2 cup Piesporter wine or apple juice
- salt and pepper to taste
Combine the Bartlett pears, vegetable stock, nutmeg and ginger in a large saucepan over high heat and bring to a boil. Reduce the heat and let it simmer until the pears become tender. (about 10 minutes). Set aside to cool.
In a small bowl, make a salsa by gently stirring to gether the red julienned pear, lime juice, pecans, cranberries and a dash to nutmeg. Set this aside.
In a small saucepan, melt the butter over a low heat. Add the flour, stirring until smooth but do not burn. Slowly whisk in the milk, stirring constantly until it thickens. Add the cheese to the milk mixture until melted. Set aside.
To finish this, puree the pear mixture with the vegetable stock until completely smooth. Return the mixture to the large saucepan and add the cheese mixture, stirring constantly until heated through. Gradually add the wine or apple juice and heat through. Do not boil.
To serve, use your prettiest bowl and fill each one equally. Top the soup with a light sprinkle of freshly ground nutmeg – not too much-and a spoonful of the salsa.
This makes 4 – 6 servings. This is definitely a ‘lick the bowl’ kind of soup. It is not too sweet but in rich in flavour and texture.
Take your time with this course. Everyone will want to enjoy it fully and, of course, compliment you through the roof.
Free-stone Peach Muffins
I say free-stone because they are, by far, the sweetest peaches around. My own opinion, of course, but….
My grandaughters came for a short visit this weekend and I made these muffins. After all, it is the season for them and so inexpensive to purchase.
You need:
- 2 cups of finely chopped, peeled fresh peaches
- 1 1/2 cups sugar
- 1/2 cup of soft butter
- 2 eggs
- 1 tsp. almond flavouring
- 1 1/2 cups milk
- 4 cups flour (true)
- 4 tsp. baking powder
- pinch of salt
- 1/4 cup packed brown sugar
- 1/4 cup chopped pecans
- healthy pinch of ground cinnamon
- 4 tbsp. cold butter
Preheat oven to 400 degrees. Spray 6 large muffins tins and 12 regular size muffin pan with Pam.
Place the peaches in a bowl and sprinkle 1/2 cup sugar over them and set aside (No, it will not be too sweet). Mix together and let sit for one hour or so.
Beat together for about 4 minutes, the butter and remaining cup of sugar until pale in colour and really smooth. Add the eggs one at a time beating until fluffy. Add the almond flavouring.
Using an electric mixer, combine 3 1/2 cups flour, baking powder and salt. Mix together. Add the egg mixture being careful not to over mix. This will be stiff. Carefully fold in the peaches.
Fill the muffins tins equally and in a small bowl combine the balance of the flour, brown sugar, pecans and cinnamon. Cut in the butter until it resembles a crumb like texture. Place a tablespoon over the top of each one and if there is any left over, just add it to the muffins.
Place in the oven and bake for 20 – 23 minutes until golden brown. Run a knife around the edges of each muffin and remove to a wire rack. Serve these warm with butter and there won’t be any left over. I mention this because the kids took the rest home to eat on the way and also have for their supper. What can I say? I have clever grandkids.
Simple Fall Fare
This was a fun menu to plan. I called it a simple dinner and everyone laughed me out of the kitchen, proclaiming I didn’t know simple. What isn’t simple? The “champagne” was a U-Brew, fettucine was bought at the market and the cheesecake was to die for.
For appetizers:
- Herbed cheese in golden bread cases
- Lemon Ginger Prawns
- Sparkling Wine (Champagne)
Menu:
- Homemade Fresh Mushroom Soup
- ‘Salad with Pecans and mustard vinaigrette
- Fettucine with Sambucca and Cranberry sauce
- Pumpkin Cheese Cake
- Wine/Coffee
This was all homemade . Remember, it is HOW you present the meal, not necessarily WHAT it is.
Try it and you will see.