Dublin Rainfall Mocktail
To a rocks glass filled with ice, add 4 oz. iced tea, the juice of 1/8 fresh lemon and 2 oz. apple juice. Garnish with a red apple slice.
Blue Christmas
Add colour to your holiday celebration with this brilliant blue drink. 1 1/2 oz blue Curaçao 1/2 oz orange juice, freshly squeezed 1/2 oz lime juice, freshly squeezed Tonic water Ice Stir together blue curaçao and freshly squeezed orange and lime juice. Pour into a cocktail glass and add ice, then top with tonic water.
TBacardi Hurricane
1 oz Bacardi White Rum 3 oz pineapple juice 2 oz passionfruit juice 1/2 oz Bacardi Black Rum To a cocktail shaker filled with ice, add Bacardi White Rum, pineapple juice and passionfruit juice. Shake until frothy and strain into a tall (hurricane) glass filled with crushed ice. Float Bacardi Black Rum on top and garnish with a pineapple spear and a maraschino cherry.
Tuesday, November 24, 2009
Brandied Cranberry Sour Cream Cheesecake
Sunday, November 22, 2009
Bittersweet Chocolate Wafers
⅔ cup (150 mL) Dutch-process cocoa (unsweetened)
¾ tsp (4 mL) baking powder
¼ tsp (1 mL) baking soda
¾ cup (175 mL) salted butter (or 1½ sticks), softened
1 cup (250 mL) granulated sugar
2 egg whites
1½ tsp (7 mL) pure vanilla extract
2 oz (60 g) unsweetened or bittersweet chocolate, melted
2. Stir flour mixture into creamed butter until dough forms. On a long sheet of waxed paper, drop into a log about 2 inches (5 cm) in diameter. Use waxed paper to form into a smooth log; wrap, twist ends and refrigerate for at least an hour or until dough is firm.
3. Arrange oven racks at centre; preheat to 350ºF (180ºC). Line baking sheets with parchment paper. Unwrap dough; slice dough a scant ¼ inch (5 mm) thick. Lay rounds about 1 inch (2.5 cm) apart on parchment paper. Bake 14 to 15 minutes or until firm to touch.
4. Slide parchment onto cooling rack. When able to handle, lift warm cookies off paper; finish cooling on rack. Store airtight. Cookies keep well for at least a week; freeze for longer storage.
Bittersweet Chocolate Panna Cotta with Raspberry and Port Sauce
1 tbsp (5 mL) vegetable oil
2 cups (500 mL) whole milk
2 tbsp (25 mL) unflavored powdered gelatin
2 cups (500 mL) whipping cream
½ cup (125 mL) sugar
8 oz (250 g) bittersweet chocolate, grated
2 tsp (10 mL) pure vanilla extract
Raspberry Port Sauce
¾ cup (175 mL) ruby port
½ cup (125 mL) granulated sugar
2 tbsp (25 mL) aged balsamic vinegar
2 cups (500 mL) raspberries
2. Pour milk into medium bowl. Whisk in gelatin until dissolved, about 1 minute.
3. Whisk cream and sugar in heavy medium saucepan over medium-high heat until sugar dissolves and mixture comes just to a boil. Remove from heat.
4. Add chocolate and vanilla, and whisk until melted. Whisk warm chocolate mixture into gelatin mixture until homogeneous.
5. Divide mixture among custard cups. Cover and chill for 2 hours or until set.
6. For sauce, combine port, sugar and aged balsamic vinegar together in a skillet and bring to a boil. Boil for 8 to 10 minutes or until ½ cup (125 mL) sauce remains.
7. Remove from heat and gently stir in raspberries. Cool to room temperature.
8. To de-mold, panna cotta, pour enough hot water into a larger dish to come halfway up sides of cups. Let stand 1½ minutes. Take custard cups out of water; wipe bottoms dry. Invert each onto plate, shaking gently to dislodge panna cotta onto individual servings plates.Spoon sauce over panna cottas. Garnish with fresh mint.
Saturday, November 21, 2009
Bacon-Wrapped Trout
4 sprigs sage
4 sprigs thyme
4 whole trout, 12 to 14 oz (375 to 430 g) each, cleaned
Salt and freshly ground pepper
8 slices bacon
String
2. Lay 2 slices bacon, overlapping, on a board. Place the fish on top and wrap the bacon around the fish, securing it with the string. Repeat with the remaining fish.
3. Preheat the grill to high, then oil well. Grill the fish 4 to 6 minutes a side, or until the bacon is crispy and the fish is cooked through.
4. Cut off the string and serve.
Tip
To make grilling fish easier and prevent it from sticking, place it in a well-oiled fish basket and secure well.
Butter-Poached Lobster
Friday, November 13, 2009
Asian Smoked Salmon and Potato Salad with Cucumber Fettuccine
2 English cucumbers
2 tbsp (25 mL) soy sauce
2 tbsp (25 mL) rice wine vinegar
1 tsp (5 mL) granulated sugar
1⁄2 tsp (2 mL) wasabi paste
Salad
1 lb (500 g) small (1 inch/2.5 cm diameter) red-skinned potatoes, scrubbed, cut in half
8 oz (250 g) thinly sliced smoked salmon, cut into 1⁄2 inch (1 cm) strips
3 tbsp (45 mL) finely chopped
fresh coriander
2 tbsp (25 mL) snipped chives
2 tbsp (25 mL) peanut or other mildly flavoured oil
1 tbsp (15 mL) sesame oil
1 tbsp (15 mL) rice wine vinegar
1 tbsp (15 mL) soy sauce
1⁄2 tsp (2 mL) wasabi paste
1 tbsp (15 mL) toasted sesame seeds
2. In a small bowl, whisk together soy sauce, vinegar, sugar and wasabi paste until sugar dissolves. Add to cucumber and toss well. Set aside at room temperature for 30 minutes. Drain cucumber well, discarding dressing.
3. For salad, steam potatoes in a large steamer set over a saucepan of simmering water for 15 to 20 minutes or until just tender. Remove steamer from saucepan; let potatoes cool to room temperature.
4. In a large bowl, toss together potatoes, smoked salmon, 2 tbsp (25 mL) coriander and the chives. In a small bowl, whisk together peanut and sesame oils, vinegar, soy sauce and wasabi paste until smooth. Add dressing to potato mixture; toss gently.
5. Divide cucumber among 4 dinner plates. Spoon potato salad over cucumber, dividing evenly. Sprinkle with remaining coriander and the sesame seeds. Serve at once.
Almond and Herb Mushroom Caps
3⁄4 cup (175 mL) toasted slivered almonds, divided
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) butter
1⁄4 cup (50 mL) minced red onion
1 garlic clove, minced
1⁄4 tsp (1 mL) freshly ground black pepper
1 tsp (5 mL) tamari or soy sauce
1 tsp (5 mL) balsamic vinegar
1 tsp (5 mL) each of chopped fresh rosemary and oregano or 2 tsp (10 mL) chopped fresh mixed herbs
1⁄2 cup (125 mL) fresh white-bread crumbs
Maldon or other coarse salt
Several sprigs fresh rosemary or other herb
2. Heat oil and butter in a small frying pan over medium heat until hot. Add onion and garlic; sauté 2 to 3 minutes. Add chopped stems; sauté 4 to 5 minutes or until much reduced in volume. Remove from heat, stir in pepper, tamari, vinegar, herbs and chopped almonds. Then stir in bread crumbs.
3. Dividing among caps, firmly fill each one. Place 8 to 10 slivered almonds over filling. Mushrooms can be covered and refrigerated for up to half a day.
4. Grill upright on hot barbecue for 3 to
5. minutes or until hot and mushrooms are partially cooked. Garnish each with a few salt flakes and tiny sprig of rosemary or chopped herb. Serve immediately.
Apple Butter
4 Ibs (2 kg) apples
Grated rind of 1 lemon
1/4 cup (50 mL) lemon juice
1 cup (250 mL) granulated sugar
15 minutes.
2. Peel and core apples and thinly slice. Add to cider along with the lemon rind and juice. Cook on medium-low heat for 15 to 20 minutes or until very soft.
3. Purée in batches in food processor or use an immersion blender. Add sugar, return to low heat and cook for 3 to 4 hours, stirring occasionally until apples are very thick, watch to ensure the bottom doesn't scorch. Taste the mixture as it cooks, adding more sugar if needed.
Black & Tan Cake
4 oz (125 g) bittersweet chocolate, chopped
2 tbsp (25 mL) butter
8 eggs
¾ cup (175 mL) salted roasted peanuts
¾ cup (175 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1 tsp (5 mL) vanilla
2 tbsp (25 mL) cornstarch
Ganache
2/3 cup (150 mL) whipping cream
6 oz (175 g) bittersweet chocolate, chopped
Chopped salted roasted peanuts, for garnish
2 tbsp (25 mL) butter
8 eggs
¾ cup (175 mL) salted roasted peanuts
¾ cup (175 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1 tsp (5 mL) vanilla
2 tbsp (25 mL) cornstarch
Ganache
2/3 cup (150 mL) whipping cream
6 oz (175 g) bittersweet chocolate, chopped
Chopped salted roasted peanuts, for garnish
2. Line the bottom of two 9-inch (23-cm) cake pans with a circle of parchment paper. Set aside.
3. Melt chocolate and butter in a saucepan over low heat; set aside. Place eggs (in shells) in a bowl and cover with warm water; let eggs warm to slightly above room temperature, refreshing with more warm water if it cools.
4. Pulse peanuts in a food processor until finely chopped (but not a paste). Add flour; pulse to combine. Set aside.
5. Drain water from eggs and crack into a large, straight-sided bowl. Add sugar. Using an electric mixer, beat until very pale, tripled in volume and ribbons fall slowly from beater when lifted. Beat in vanilla. Sprinkle with peanut mixture in 2 additions, folding just until combined.
6. Pour half of batter into a separate bowl. Working with 1 bowl of batter, sift in cornstarch and gently fold just until blended. Pour into 1 prepared pan. Gently fold melted chocolate mixture into second bowl of batter. Pour into remaining pan.
7. Bake for about 25 to 30 minutes or just until a tester inserted in the centre comes out clean. Let cool in pans on rack for 30 minutes. Run a knife around edge of cakes and invert onto rack. Peel off paper and let cool completely.
8. For ganache, heat cream in a saucepan over medium heat, just until bubbles form around the edge. Remove from heat and stir in chocolate until melted and smooth. Let cool until slightly thickened but still fluid.
9. To assemble, place chocolate cake layer on a serving plate. Pour about ½ cup (125 mL) of the ganache in the centre of cake and spread almost to the edges. Top with peanut cake layer. Slowly pour remaining ganache in the centre of the cake, gently tilting as necessary to spread
ganache to the edges and letting drips flow down sides of cake. Sprinkle with chopped peanuts. Refrigerate for about 15 minutes or until ganache is set or for up to 1 day. Cut into slices using a warm, serrated knife.
Thursday, November 12, 2009
Black Forest Gâteau
1 jar (796 mL) red sour pitted cherries in syrup
1 pkg (7 g) unsweetened powdered gelatin
1⁄4 cup (50 mL) granulated sugar
1⁄2 tsp (2 mL) almond extract
1 cup (250 mL) whipping cream
Chocolate-Almond Cake
6 oz (175 g) good-quality semi-sweet chocolate, coarsely chopped
1⁄3 cup (75 mL) unsalted butter, softened
1⁄4 cup (50 mL) granulated sugar
3 eggs, separated
1 3⁄4 cups (425 mL) soft fresh bread crumbs
3⁄4 cup (175 mL) ground almonds
Brandied Cherries
1 cup (250 mL) dried sour cherries
1⁄3 cup (75 mL) reserved cherry syrup
(see Cherry Mousse above) 1⁄4 cup (50 mL) brandy
Garnish
1⁄2 cup (125 mL) whipped cream
6 chocolate curls
Serve With
6 oz (175 mL) kirsch or almond liqueur
2. Pick over cherries to remove any pits. In a blender (not a food processor), blend cherries and sugar until smooth. Rub cherry purée through a fine sieve into a medium saucepan, discarding solids in sieve. Heat over medium-low heat until steaming. Stir in gelatin mixture, continuing to stir until gelatin is completely dissolved. Remove saucepan from the heat; let purée cool completely. Stir in almond extract.
3. In a large bowl, whip cream until it holds stiff peaks. Gradually fold in cherry purée until well combined. Spoon mousse into six 1-cup (250-mL) dessert glasses, dividing evenly. Cover and refrigerate until set, about 3 hours.
4. For chocolate-almond cake, preheat oven to 350°F (180°C).
5. Cut a circle of parchment or wax paper to fit the base of an 8-inch (2-L) springform pan. Lightly butter base and sides of pan; put paper circle in base. Set aside.
6. In a bowl set over a saucepan of hot (not boiling) water, melt chocolate, stirring occasionally until smooth. Remove from the heat; let cool slightly.
7. In a large bowl and using an electric mixer, beat together butter and sugar until light and fluffy. Beat in egg yolks 1 at a time, beating well after each addition. Beat in chocolate; stir in bread crumbs and almonds.
8. In a separate bowl and using clean beaters, beat egg whites on high speed until stiff peaks form. With a large spoon or rubber spatula, fold egg whites into chocolate mixture until well combined and no white streaks remain.
9. Spoon batter into prepared pan, smoothing surface level. Bake for 25 to 30 minutes, until centre of cake springs back when touched lightly. (Do not overbake; cake should still be moist in centre.)
10. Run a knife around inside edge of pan; let cake cool completely in pan on a wire rack. Release sides of pan; remove cake from pan. Peel off paper. Wrap cake tightly in plastic wrap; refrigerate until ready to serve.
11. For brandied cherries, stir together cherries and reserved syrup in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, uncovered, for about 5 minutes or until cherries are softened. Remove from the heat; tip into a small non-reactive bowl. Stir in brandy; let cool completely.
12. To serve, cut cake in half; cut one half into 6 wedges (refrigerate or freeze remaining cake). Put 1 wedge of cake on each of 6 individual dessert platters or plates. Garnish each piece of cake with a rosette or dollop of whipped cream. Divide brandied cherries among 6 decorative spoons, such as Asian ceramic spoons (or serve in shot glasses with teaspoons). Garnish each cherry mousse with a chocolate curl; set 1 mousse and 1 portion of brandied cherries next to each slice of cake, along with a shot glass of kirsch or almond liqueur.
Wednesday, November 11, 2009
Pan-Roasted Tarragon Chicken with Seasonal Vegetables
1 tsp (5 mL) chopped garlic
1 tsp (5 mL) grated lemon rind
3 tbsp (45 mL) olive oil
4 boneless, skinless chicken breasts
Salt and freshly ground
pepper
1 tbsp (15 mL) butter
1 bunch small carrots, scrubbed,
1 inch (2.5 cm) tops left on
6 baby golden beets, scrubbed
and halved
1 bunch spinach, stems removed
and sliced
1⁄4 cup (50 mL) white wine
1 cup (250 mL) chicken stock
2 tbsp (25 mL) unsalted butter, diced
2. Heat remaining 1 tbsp (15 mL) olive oil and butter in a large skillet over medium-high heat. Add breasts and sear for about 2 minutes a side or until lightly browned.
3. Toss carrots and beets in pan, cover, reduce heat to medium-low and let simmer for 5 minutes. Turn chicken and simmer, covered, for 2 more minutes or until juices run clear. Remove breasts. Continue to cook vegetables for 5 to 7 minutes longer or until tender. Add in spinach and cook covered for 1 minute longer or until limp. Uncover and remove contents of pan to the chicken. Leave any juice in pan.
4. Turn heat to high. Add white wine to pan and bring to a boil, scraping up any brown bits on the base of the pan. Add chicken stock and bring to boil. Simmer for 5 minutes or until slightly thickened. Remove from heat and stir in butter, then return chicken and vegetables to pan to reheat. Serve chicken and vegetables with pan juices.
Monday, July 6, 2009
Apple And Pear Mincemeat Pie
The pastry for this pie can be made up to 3 days ahead or frozen for up to 2 weeks. The filling can be made up to 1 month ahead and used as a filling for 12 individual tarts. The lattice crust exposes the rich dark interior of this famous holiday treasure. Using apples and pears gives you a new fruity flavour to a traditional filling. If you want to make a double crust, roll out pastry to cover filling and cut steam vents in the top.
2 cups (500 mL) all-purpose flour
½ cup (125 mL) granulated sugar
¼ tsp (1 mL ) salt
2/3 cup (150 mL) cold butter, cubed
1 egg
1 egg yolk
Filling
2 tart apples, peeled, cored and diced
2 ripe pears, peeled, cored and diced
1 cup (250 mL) golden raisins
1 cup (250 mL) packed brown sugar
½ cup(125 mL) butter
½ cup (125 mL) currants
½ cup (125 mL) diced candied mixed fruit
2 tsp (10 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) each of cinnamon, nutmeg and allspice
½ cup (125 mL) apple or pear juice
¼ cup (50 mL) brandy or dark rum
2. For filling, combine apples, pears, raisins, sugar, butter, currants, mixed fruit, lemon rind and juice, cinnamon, nutmeg, allspice and apple or pear juice in a large saucepan. Bring to boil, stirring. Cover and simmer for 30 minutes, stirring occasionally. Uncover and cook, stirring occasionally for 20 minutes or until thickened slightly. Stir in brandy and let cool completely.
3. Preheat oven to 425ºF (220ºC).
4. Remove dough from refrigerator and let stand to soften slightly. Knead dough on floured surface. Roll out one disc of pastry to fit a 9-inch (23-cm) pie plate with a ½-inch (1-cm) overhang. Pour mincemeat into pastry shell and smooth top.
5. Roll out remaining pastry to ¼-inch (5-mm) thickness. Using pastry cutter wheel, cut 1-inch (2.5-cm) wide strips. Weave strips on top of filling to make a lattice top. Press ends of strips into rim of crust. Fold over bottom crust to cover lattice ends. Pinch to seal and flute edge. Place on baking sheet.
6. Bake for 15 minutes. Reduce heat to 350º F (180º C) and bake for 35 minutes or until pastry is golden and filling is bubbly. If edge begins to get too dark, cover lightly with strips of foil. Let cool completely.
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