::Caramel Thumbprints::

THESE ARE A VARIATION ON A HOLIDAY CLASSIC. AFTER HAVING MADE THIS FANCY VERSION OF A THUMBPRINT COOKIE, I HAVE TO SAY I MISSED THE JAM CENTERS. HOWEVER, THIS DOUGH WAS FAR BETTER THAN THE STANDARD DOUGH. SO, IN FUTURE, I WILL USE THIS DELICIOUSLY NUTTY DOUGH RECIPE, BUT WILL FILL THE COOKIES WITH JAM.

Found via *Country Living*

Fall Harvest Feast

4 bacon slices, chopped

1 lb. boneless, skinless chicken breasthalves, chopped

1 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped carrot
1/4 c. chicken (or vegetable) broth

6 c. chicken (or vegetable) stock
14 oz. can of pure pumpkin (no spices)
1/4 tsp. dried thyme
1/8 tsp. ground sage

Cook bacon in large saucepan on medium until crisp. Tranfer with slotted spoon to paper towels to drain. Set aside.

Heat 1 tbsp. drippings in same saucepan on medium-high. Add chicken. Cook for about 8 minutes, stirring often, until browned.

Add next 4 ingredients. Heat and stir for about 5-10 minutes, scraping any brown bits from bottom of pan, until vegetables are softened.

Add remaining 4 ingredients. Stir. Bring to boil. Reduce heat to medium low. Simmer, covered, for about 30 minutes, stirring occasionally, until vegetables are tender. Add bacon. Stir.

Makes about 81/2 cups (2.1L.).
Serves 4

::Curry with Naan Bread & Creamy Curried Veggies::

WE ALL HAVE A MEAL THAT MAKES US WEAK.
ONE WE WANT OVER AND OVER AND OVER.
ONE WE BREAK ALL OF OUR DIET RULES FOR...
THIS IS MINE:

::Basic Chicken Curry::
WE ALL HAVE A BELOVED RECIPE. MINE IS A FAMILY RECIPE I THROW TOGETHER FROM MEMORY, SO I'LL LEAVE IT TO YOU TO FIND ONE YOU LOVE.

::Naan Bread::
NAAN IS A MUST-HAVE WITH CURRY. YOU SHOULD ALWAYS FIND IT ON THE MENU AT AN INDIAN RESTAURANT. A FEW YEARS AGO, MOM AND I DECIDED TO TRY IT FROM SCRATCH. WE NAILED IT. I THINK THAT THIS STUFF TASTES JUST LIKE THE REAL THING. LOTS OF WORK, BUT THE MEAL JUST ISN'T THE SAME WITHOUT THIS BUTTERY BREAD.

4 T warm milk
2 t sugar
1- 1/2 t dry yeast/ or 1/2 oz fresh

Warm your milk in a microwave for 20 seconds or so. Add sugar and yeast. Let rest for 10 minutes, until you see that the yeast has begun to create a frothy layer in the bowl.

3 cups + 2 T flour {1 pound}
1 t baking powder
1/2 t salt

Sift all of these dry ingredients together in a big bowl. Set aside.

1 egg, beaten
1/2 cup + 1 T milk
1/2 cup + 1 T yogurt
4 T melted butter, {referred to as "ghee"}

Combine all the above. Combine egg mixture and yeast mixture and add to the dry ingredients. Bring together into a ball. Dump onto a floured surface and knead it for a good long while ie. 5 minutes, {feels like an eternity.} Place in a greased bowl, cover with a damp cloth and let it rest in a warm and draft-free spot for about an hour and half. {I heat the oven for a few minutes until it's warm, then turn it off and let my dough rise in there.} It should double in size.

TICK. TOCK. TICK. TOCK.

1. Preheat oven to 375 degrees.

2. Punch down the dough and separate into 8 balls. Cover with a damp cloth and let rest for another 10 minutes in warmth.
3. Form each ball into elongated ovals. They don't have to be rolled flat. Just aim for that lovely naan shape. Place on one or two baking trays, covered in parchment paper or foil. Butter the tops with ghee. Bake for 10 minutes. Flip over and brush with more ghee. Bake 6 minutes more, or until lightly golden.
Serve warm. The sooner the better. But if you want to make them ahead, the keep beautifully and can be easy reheated. I have even been known to pop them into the toaster!

::Creamy Curried Veggies::
I REMEMBER SHOPPING IN WHOLE FOODS STORE WITH MY MOM WHEN I WAS A GIRL. THE STORE WAS CALLED "HERB & SPICE." WE WOULD BUY THIS BRIGHT YELLOW SALAD, COMPOSED OF JULIENNED CARROTS & TINY FLORETS OF CAULIFLOWER AND BROCCOLI, TOSSED IN A CREAMY CURRY DRESSING. IT TASTED EXOTIC AND REFRESHING. AND IT BELONGS WITH THIS MEAL. I HAVE SINCE TRIED TO REPRODUCE THE DRESSING WITHOUT FULLY RE-CAPTURING THE FLAVOUR. BUT THIS IS PRETTY CLOSE...

Curry Dressing
1/3 cup (125 mL) sour cream
1/2 cup (75 mL) mayonnaise
1 tbsp (15 mL) mild curry paste
2 tsp (10 mL) lemon juice
1/2 tsp (2 mL) grated ginger root
1 small clove garlic, minced
1/2 tsp (2 mL) granulated sugar

Salad
cauliflower, broken into small florets
broccoli, broken into small florets
carrot, julienned

NOTE: Another possible salad combination: shrimp and avocado.

::Apple Cream Cheese Squares::

THIS TIME OF YEAR I AM ALWAYS ON THE HUNT FOR APPLE RECIPES. THESE SQUARES ARE EASY AND DELICIOUS. THEY HAVE A BUTTERY BASE AND A CREAMY LAYER ABOVE, WITH A BIT OF CRUNCH ON TOP. YES, THIS PICTURE SHOWS THE SQUARES MADE WITH BLUEBERRIES, BUT THAT JUST GOES TO SHOW HOW VERSATILE THEY CAN BE. I RECOMMEND TRYING THE APPLE VERSION FIRST, THEN FEEL FREE TO MIX IT UP A BIT!
{Recipe found via Harrowsmith Country Magazine}

Pastry Bottom:
1 1/2 cup flour
1/3 cup sugar
3/4 cup butter
1/2 t vanilla

Preheat oven to 400 degrees.
Whirl in a food processor until coarse crumbs form.
Press into a lightly greased 9" x 9" pan.
Bake for 10 minutes, or until golden around the edges.
Remove and let cool.

Cream Cheese Layer:
1 pkg cream cheese
1/4 cup sugar
1 egg
1/2 t vanilla

Place in food processor and whirl until smooth.
Pour over cooled crust.

Apple Layer:
4 large apples, {I used fresh Mac's}, peeled and sliced
1/3 cup sugar
1/2 t cinnamon
1/4 cup sliced almonds

Mix sugar, cinnamon and sprinkle over sliced apples.
Arrange apples over the cheese layer. Sprinkle with almonds.
Bake for 20 to 25 minutes.

BAKER'S NOTES: I serve these cold. Like lemon squares, I prefer the refreshing taste of the cols squares, along with the extra crunch the base develops.

::Warm Potato Salad with Blue Cheese Dressing::

THE ORIGINAL RECIPE CALLED FOR A COLD SALAD. I DISAGREED. IF YOU HAVE A STOMACH FOR BLUE CHEESE, THIS WARM, DELICIOUS SALAD IS A PERFECT BBQ SIDE DISH.

BLUE CHEESE DRESSING:

1/3 cup (75 mL) mayonnaise
¼ cup (50 mL) sour cream
2 tbsp (25 mL) lemon juice
A couple of dashes hot pepper sauce
½ to ¾ cup (125 to 175 mL) crumbled blue cheese,
preferably Danish
2 green onions, finely chopped
Salt and pepper to taste

1. For dressing, whisk mayonnaise with sour cream, lemon juice and hot pepper sauce in a bowl. Stir in ½ cup (125 mL) blue cheese and green onion. Taste and if desired add remaining blue cheese, salt and pepper.

POTATO SALAD:
1½ lbs (750 g) potatoes
3 strips bacon
1 red pepper, cut into ½-inch (1-cm) pieces
2 green onions, thinly sliced
1/2 tbsp (25 mL) lemon juice {optional}

1. Heat oven to 450 degrees. Peel potatoes if you wish, then cut into bite-size chunks. Toss with olive oil, pepper and salt. Cook for 1 hour, or until done to your taste. {I like them golden and crunchy.}

2. Meanwhile, cook bacon over medium heat until crispy. Set aside on a paper-towel-lined plate, then crumble. {I pre-chop my bacon into 1 inch chunks. Spread them on a plate. Cover with two paper towels and cook in the microwave for 5 minutes.}

3 Stir dressing with warm potatoes until mixed. A little squeeze of fresh lemon brightens the flavour. Add bacon, red pepper and green onions.

::Fig & Cherry::

I made *THIS* last night from *THIS* yummy food blog.

::Poppy Seed Layer Cake::

THIS WAS THE FIRST WHITE CAKE I'VE MADE IN A LONG WHILE. BUT I CANNEVER JUST STILL WITH THE BASICS. THIS ONE HAS LEMON AND POPPY SEEDS THROWN IN.
{Recipe via Epicurious}

Cake
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon plus 1 teaspoon grated lemon peel 4 large eggs
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
1 cup buttermilk, room temperature
2 tablespoons poppy seeds

Make cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with waxed paper; butter paper.

Combine first 4 ingredients in medium bowl. Using electric mixer, beat sugar, butter and lemon peel in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice and vanilla. Add dry ingredients alternately with buttermilk in 3 additions each, beating just until blended. Stir in poppy seeds.

Transfer batter to prepared pan. Bake until cake is golden and tester comes out clean, about 55 minutes. Transfer pan to rack. Run knife around pan sides to loosen cake. Release pan sides; cool cake. (Can be make 1 day ahead. Cover and keep at room temperature.)

White chocolate cream
3/4 cup sugar
2 large eggs
6 tablespoons fresh lemon juice
8 ounces good-quality white chocolate (such as Lindt or Baker's), chopped

3 cups chilled whipped cream

Make cream:
Combine 1/2 cup sugar, eggs and lemon juice in top of double broiler set over simmering water. Whisk until very thick and candy thermometer registers 160°F, about 3 minutes. Remove from over water. Add chopped white chocolate and whisk until smooth. Cool to room temperature.

Beat cream and remaining 1/4 cup sugar in large bowl to firm peaks. Fold in white chocolate mixture.

Put it all together:

2 1/2 cups sliced hulled strawberries
4 ounces good-quality white chocolate, shaved into curls
12 whole strawberries

Turn cake out onto work surface. Peel off paper. Cut cake horizontally into 3 equal layers. Using bottom of springform pan as aid, transfer 1 cake layer to platter, cut side up. Spread 1 cup chocolate cream over. Arrange half of sliced strawberries in single layer over chocolate cream. Repeat layering with 1 cake layer, 1 cup chocolate cream, remaining sliced berries and 1/2 cup chocolate cream. Top with third cake layer, cut side down. Spread 3 cups chocolate cream over top and sides of cake. Press white chocolate curls onto sides of cake. Spoon remaining chocolate cream into pastry bag fitted with medium star tip. Pipe around top edge of cake. Garnish cake with whole berries. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)

::BAKER'S NOTES::

I did it by the book, but would change a few things the next time: 1. I would bake the cake in two 10" springforms instead of the one, thus, ending up with a double-layered cake, rather than a triple. My middle didn't want to cook all the way through as one big cake. 2. I would add more berries! Blueberries. Raspberries. Throw them all in there!

If we had cable...

... I would watch:

Starring Gwyneth Paltrow and Mario Batali.

See preview *HERE*

::Smoked Paprika Shrimp & Lime Dip::

I COULD PROBABLY EAT SEVERAL POUNDS WORTH OF THESE BABIES. EVEN THE SHALLOTS LEFT ON THE EMPTY PLATTER MUST BE SCOOPED UP AND CONSUMED.

Lime Dip
¼ cup (50 mL) sour cream
2 tbsp (25 mL) mayonnaise
1 tsp (5 mL) grated lime rind
1 tbsp (15 mL) lime juice
Chopped fresh coriander or Italian parsley, optional

Shrimp
2 tbsp (25 mL) vegetable oil
1 large shallot, minced
1 tbsp (15 mL) smoked paprika
2/3 cup (150 mL) dry white wine
1 lb (500 g) jumbo raw shrimp, peeled and deveined
2 tbsp (25 mL) chopped fresh coriander or Italian parsley

Preparation:

1. To make lime dip, whisk together sour cream, mayonnaise, lime rind and juice in bowl. Set aside.
2. In large nonstick skillet, heat oil over medium-high heat and sauté shallots and paprika for 2 minutes or until turning golden. Add wine and bring to boil. Boil for about 2 minutes or until reduced by half. Add shrimp and coriander and cook, stirring constantly for about 4 minutes or until shrimp is pink and firm.
3. Serve shrimp with dip. Sprinkle with coriander if desired.

Serves 8

Herbed Red Pepper & Goat Cheese Dip

1 red pepper
8 oz (250 g) soft goat cheese
4 oz (125 g) feta cheese, preferably goat's milk, crumbled
1/3 cup (75 mL) chopped herbs such as basil, oregano, parsley and chives
Freshly ground black pepper to taste

1. Preheat broiler.

2. Place pepper on baking sheet; broil, turning often, until skin is charred. Place in a bowl covered with plastic wrap. When cool, peel and seed; cut into strips. Drain on paper towels.

3. In food processor, purée pepper and cheeses until smooth. Transfer to a bowl; stir in herbs and season with pepper. Cover and refrigerate for up to 5 days.

Makes 1 1/2 cups (375 mL)

Originally found here

Chocolate Raspberry Birthday Cake

CAKE:
6 (1 ounce) semi-sweet chocolate squares
6 (1 ounce) unsweetened chocolate squares {I used the extra-dark PC chocolate for this part}
7 eggs, separated
1 cup all-purpose flour
1 cup butter
2 cups white sugar
1 1/2 teaspoons vanilla

Preheat oven to 300 F. Line 2 9" round cake pans with parchment paper.
Melt chocolate on stove in double boiler, or in the microwave. Let cool and then beat in the egg yolks.
In a large bowl cream together the butter, 1 1/2 cups of sugar and vanilla until light and fluffy.
Beat in the chocolate mixture until smooth
Stir in flour until just combined.
In a separate bowl, beat the egg whites until foamy, gradually add 1/2 a cup of sugar and continue beating until the whites hold a soft peak.
Fold the egg whites into the chocolate batter.
Pour into prepared pans and smooth out the top.
Bake approx 45 min, until a toothpick comes out clean. Cool in pans.

FILLING:
8 ounces of frozen raspberries, thawed and drained
4-5 tablespoons of seedless raspberry jam.

Mix together and place between the two layers of chocolate cake.

ICING:
6 (1 ounce) semi-sweet chocolate squares
3/4 cup heavy cream.

Warm the cream to just barely boiling, then remove from heat add chocolate and stir until chocolate is melted.
Pour frosting into bowl, and press sheet of plastic wrap directly against surface of chocolate to prevent formation of a skin. Refrigerate until thick enough to spread.
(and if you refrigerate too long, just stick it in the micro for 10 sec. at a time to soften it up again so you can spread)
Spread over the top and sides of the cake.


This cake was a bit of work, but definitely worth it! It was delicious. I think I folded the egg whites in a little too vigorously because the cake didn't rise as much as I thought it would, but it didn't affect the taste. I will definitely use this icing recipe on other cakes, super simple and produced an easy to spread, glossy icing.

Originally found here

::Pumpkin Cheese Tartlets::

LAST FALL I ROASTED ONE WHOLE PUMPKIN, SCRAPED OUT IT'S FLESH AND FROZE BAGS OF IT. I HAVE BEEN MAKING DELICIOUS DESSERTS OUT OF IT ALL SUMMER LONG... THESE WERE DELICIOUS, EVEN THOUGH I FAILED MISERABLY TO PRODUCE A CRUMBLY PASTRY. A SKILL I HAVE YET TO MASTER.
{Recipe found via Food & Drink}

Pastry
1¼ cups (300 mL) all-purpose flour
¼ tsp (1 mL) salt
¼ cup (50 mL) cold butter
2 tbsp (25 mL) cold lard or vegetable shortening
½ tsp (2 mL) lemon juice
2 to 3 tbsp (25 to 45 mL) cold water

Butter Pecan Topping
½ cup (125 mL) pecans, finely chopped
1 tbsp (15 mL) butter, melted
2 tbsp (25 mL) granulated sugar

Filling
½ cup (125 mL) thick puréed pure pumpkin
2/3 cup (150 mL) ricotta cheese
1/3 cup (75 mL) granulated sugar
1 egg
½ tsp (2 mL) finely grated orange zest
1 tsp (5 mL) grated fresh ginger, or ½ tsp (2 mL) dried ground
¼ tsp (1 mL) ground cinnamon
¼ tsp (1 mL) ground mace or nutmeg
Pinch ground cloves or allspice

1. To make pastry, combine flour and salt in a medium bowl. Cut in butter and lard until pieces are about the size of small peas. Stir lemon juice into 2 tbsp (25 mL) water; stir into flour mixture. Start to press together to form a dough, adding remaining water as needed for increased moisture. Press dough into a flattened disc, wrap and chill for 30 minutes or up to half a day.

2. For topping, stir chopped pecans with melted butter until coated; stir in 2 tbsp (25 mL) sugar. Set aside. For pastry shells, use 2 nonstick mini-muffin pans with 12 cups each (if pans are not nonstick, coat cups with baking spray). Roll out pastry on floured pastry cloth until thinner than usual for pie crust, about 1/8-inch (3-mm) thick. Use a 2½-inch (6-cm) cookie cutter (or upturned glass) to cut into rounds. Press into cups, forcing dough slightly above cup edge. Use scraps to fill in any breaks or thin parts. Freeze 10 minutes.

3. Arrange rack just below oven centre; preheat oven to 400ºF (200ºC).

4. To make filling, combine pumpkin, cheese, 1/3 cup (75 mL) sugar, egg, zest and spices in a blender or food processor. Whirl until smooth, stopping and scraping sides as needed. Divide filling among frozen pastry-lined cups, heaping slightly in the centre of each. Sprinkle with topping. Bake 15 minutes (dark pans) to 20 minutes (light pans) or until filling is raised and cooked. Cool in pans on a rack for 10 minutes; then remove tartlets from pan to finish cooling on the rack. Tartlets are best the day they are baked, and can also be covered and frozen (warm frozen tartlets briefly in a moderate oven before serving).

Makes 2 dozen

Ginger Fried Beef

This was our Anniversary Supper. Cory LOVES this chinese dish so I decided to be brave and try a new recipe - we both really enjoyed it. Not the most healthy (hence the 'fried' in the title) but yummy nonetheless!!

1LB Flank or Sirloin Steak (I used round steak)
2 Eggs, Beaten
3/4 Cup Cornstarch
1/2 Cup Water
Vegetable Oil
2/3 Cup Shredded Carrots
2 Tbsp. Chopped Green Onions
1/4 Cup Finely Chopped Fresh Ginger
4 Garlic Cloves, Chopped
3 Tbsp Soy Sauce
2 Tbsp Wine, Red or White (I used Red)
2 Tbsp White Vinegar
1 Tbsp Sesame Oil
1/2 Cup Sugar
Dash Crushed Chili Flakes (I omitted this)

Slice partially frozen steak across the grain into narrow strips. Mix beef and eggs. Dissolve cornstartch in water and mix with beef-egg mixture. Pour 1" of oil into Wok, heat to boiling hot, but not smoking. Add beef to oil, 1/4 at a time. Separate witha fork (or chopsticks if you're talented!)and cook, stirring frequently until crispy. Remove, drain and set aside. (This much can be done in advance.) Put 1 Tbsp oil in Wok. Add carrots, onion, ginger and garlic and stir briefly over high heat. Add remaining ingredients and bring to a boil. Add beef; mix well. Serve with steamed rice. Serves 4.

I followed these directions exactly. Next time I'll try adding less sugar - it wasn't too sweet, but it'd be better for my waist line!!

::BBQ Chops::

DAD'S ALWAYS HAD A WAY WITH SPICE COMBOS. HE DECIDED TO THROW A FEW TOGETHER AND WE'VE NEVER GONE BACK. THE FLAVOUR IS FANTASTIC. MAYBE GRILL UP SOME SUMMER PEACHES TO SERVE ON THE SIDE?

Worcestershire Sauce
Montreal Steak Spice
Cajun Spice
BBQ Sauce

Slap this all on there and grill 'em up. The BBQ Sauce ought to be the good stuff.

::Peach Custard Tarts::

A SUMMER TWIST ON THE APPLE CUSTARD TARTS I POSTED LAST FALL.

Ingredients:
12 frozen 3-inch tart shells
3 egg yolks
1/4 cup sugar
1 cup whipping cream
1 t vanilla
1 ripe peach, cut into thin wedges

1. Preheat oven to 350 degrees. Pre-bake shells for 8 minutes.
2. Mix all wet ingredients and add to cooked tart shells. Place one peach wedge on top of each filled tart shell. Cook filled tarts for 20 minutes. The filling will be set on the sides but loose in the middle.
3. Let tarts cool. Place tarts in the fridge to set fully for 1 hour to a day.

::Scottish Shortbread::

A CHRISTMAS CLASSIC GROWING UP, THESE TASTE LIKE THE REAL THING. SUBTLY SWEET. VERY BUTTERY. GREAT CRUNCH & CRUMBLE.

Ingredients:
1 cup butter
1/2 cup brown sugar
2 cups flour, sifted
1/4 t baking powder
1/4 t salt

1. Put ingredients together. Shape into thick squares or use a small cookie cutter, on a floured surface. Poke each cookie with a fork. Bake in a 350 degree oven for 15-17 minutes.

NOTES:
~This is a very dry dough. I use a pizza cutter the get my squares, making them about 1/2" thick.
~Let cookie cool completely before storing or they will lose their crunch.

::Banana Cream Yogourt::

THIS RECIPE IS ONE FROM MY CHILDHOOD. MY FIRST TASTE WAS AT THE GANZ FARMHOUSE. I LOVED IT THEN. I LOVE IT NOW. IT'S FRESH AND DELICIOUS. IT'S ALSO LIGHT AND RELATIVELY HEALTHY.

Instructions:
1 (750g) tub of plain yogourt. (2% or higher)
8 Tbs sugar
8 Tbs oats
Juice from 1 and a half oranges
Juice from half a lemon
2 mashed bananas
2 diced bananas
1 1/2 cups whipped cream

Instructions:
1. Mix sugar and oats into the yogourt. Set for 1 hour, so the oats can soften.
2. Add remaining ingredients and serve.

NOTES: Top with fresh berries if you want.

::Chicken Cordon Blue::

A longer preparation time, but then it cooks itself. This looks like a fancy meal, and offers that wow factor upon presentation, but it isn't very complicated.

Chicken Cordon Blue:
6 breasts
6 slices ham (regular deli or smoked)
6 slices Swiss cheese
flour and paprika
6 T butter
1/2 cup dry white wine
1/4 cup chicken bouillon
cornstarch
3/4 cup heavy cream

1. Place each breast between two sheets of waxpaper and pound it. (I use a rolling pin). Enjoy this step. Save up your anger and than let it all be chanelled into that poor, happless chicken breast. It should be pounded as thinly as possible without it falling apart. Place one slice of ham, followed by a layer of swiss cheese on the flattened chicken. Roll it up, and secure it with toothpicks. Don't worry too much about doing this part well. As soon as the chicken hits the skillet, it solidifies, and the toothpicks become secondary.

2.Place about 1/2 cup of flour in a ziplock. Add enough paprika to change the colour of the flour to light pink. Shake, then sprinkle the chicken rolls with it until coated on every side.

3. Melt butter in a skillet. (As always, I use a wok--which accomodates up to six pieces of chicken.) Brown chicken on all sides over medium-high heat.

4.Turn heat to low. Add 1/2 cup white wine and chicken bouillon. Cover skillet or wok and simmer for about 30 minutes. Or until chicken is cooked. Use this time to get your side dishes ready.

5. After chicken is done, remove it and keep it warm.

Gravy:

Add cornstarch and heavy cream to remaining liquid in the skillet, and simmer until a gravy is made.

Serve.

NOTES: Use good quality ingredients. If the swiss isn't great, the wine isn't dry enough or the ham isn't thick enough, so much flavour will be lost. My favourite thing to serve with this is green beans or asparagus coated in lemon butter, along with baby potatoes.

::Becks and Posh::

More Delicious Beauty.
*Becks and Posh*

Easy Peasy Iced Tea

Make a 4-6 cup pot of regular Orange Pekoe tea using 2 tea bags, we like Red Rose Tea. Let it sit on the counter overnight with the teabags still in the pot. In the morning discard the tea bags, pour the cold tea into a 1 Gallon jug or jar and add 1 can of thawed frozen lemonade and 1/2 cup of sugar. You can add more sugar to taste, we don't like ours too sweet. Shake it up well and add cold water to fill the jug.

Refrigerate and enjoy!

**Originally posted by my Mom**

Maple Cookie Sandwiches with Lemon Butter Cream Filling

THESE ARE SOFT COOKIES THAT WOULD BE TASTY ALL ON THEIR OWN, BUT COMBINED WITH THE LEMON FILLING THEY TAKE ON A ZINGY FLAVOUR. GREAT WITH TEA.
{Heirloom Baking with the Brass Sisters}

Maple Cookies:
Ingredients:
2 cups flour
1/2 t salt
1/2 t baking soda
1 cup maple syrup
1/2 cup butter
1 egg
2 t maple extract (optional)

Instructions:
1. Preheat oven to 350 degrees.
2. Sift dry ingredients together. Mix wet ingredients until smooth. Combine all.
3. Chill batter until easy to work with. Roll batter into small balls and place them onto a cookie sheet covered in parchment paper, allowing enough room on the cookie sheet for them to expand. Bake for 18 minutes.

{Makes 50 small cookies OR 25 cookie sandwiches}

Lemon Cream Filling
Ingredients:
2 cups confectioner's sugar
1/8 t salt
1/2 cup butter
3 t grated lemon zest
4 t lemon juice

Instructions:
1. Sift dry ingredients into a bowl. Add butter. Add zest and lemon juice until a cream forms.
2. Place 1 T of filling in between two cookies and enjoy.

NOTE: Fill the cookies just before serving and keep extra filling in the fridge.

Chunky Peanut Butter Cookies

THE THING THAT SEPARATES THESE FROM EVERY OTHER PEANUT BUTTER COOKIE IS THE CHUNKY FACTOR. WHOLE SALTED PEANUTS. BEING A BIG FAN OF A GOOD CRUNCH, THESE WERE A HIT WITH ME.

Ingredients:
1 1/4 cup flour
1/2 t baking soda
1/2 t baking powder
1/2 cup butter
1/2 cup brown sugar
1/2 cup sugar
1/2 cup smooth peanut butter
1 egg
1/2 cup salted peanuts
1/2 cup chocolate chips

1. Mix dry ingredients together.
2. Cream butter, sugars and peanut butter. Add egg. Gradually add flour mixture. Stir in nuts and chocolate chips.
3. Refrigerate dough if it needs to be firmed up. Roll into balls and bake in a 350 degree oven for 12-14 minutes.

{24 BIG COOKIES or 42 SMALL ONES}
from Heirloom Baking with the Brass Sisters

::La Tartine Gourmande::

Another Food Stylist with a beautiful Food blog:
La Tartine Gourmande
*CLICK*

Creamy Pumpkin Cheesecake with Ginger-Pecan Crust

I AM ALWAYS ON THE LOOKOUT FOR TWISTS ON THE CLASSICS. SO WHEN I SAW THIS FANCY VERSION OF A FAVOURITE THANKSGIVING SWEET. . .
From "The Cake Book"-Tish Boyle

Crust

1 cup all-purpose flour
1/4 cup firmly packed light brown sugar
1/8 tsp salt
1/4 cup (40g) chopped crystallized ginger
1/3 cup (54g) pecans
1/2 cup (113g) unsalted butter, cold & cut into 1/2 inch cubes
1 tbsp cold water

Filling
1 cup pumpkin puree
1/2 cup heavy cream
2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/4 tsp salt
1 1/4 lbs (567g) cream cheese, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 tbsp cornstarch
4 large eggs, at room temp.

Candied Pumpkin Seeds:
1/2 cup hulled raw pumpkin seeds
1 large egg white
pinch of salt
2 T sugar
1/8 t ground cinnamon

To make the crust:
Position oven rack in the center and preheat oven to 350F. Grease the bottom and sides of a 9x3 inch springform pan. Wrap the outside of the pan with 2-3 layers of aluminum foil.

Place the flour, sugar, salt, ginger, and pecans in the bowl of a food processor. Process until the pecans are finely ground. Add the cold butter cubes and pulse until the mixture forms coarse crumbs. Add the cold water slowly until the dough just comes together. Press the dough into the bottom of your prepared pan. Bake for 25-30 minutes until the crust just starts to brown. Cool crust completely on a wire rack.

To make the filling:
Reduce oven temperature to 325F. In a bowl, whisk together pumpkin, heavy cream, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.

In the bowl of a stand mixer, beat the cream cheese on medium-low speed until creamy, about 2 minutes. Add the sugars and beat on low speed until smooth. Mix in the pumpkin mixture, then add the cornstarch and mix until just blended. Scrape down the sides of the bowl.

Add the eggs, one at a time, mixing until just combined. Scrape down the sides of the bowl and do a final mix by hand to make sure all the ingredients are well incorporated.

Pour the filling in the cooled crust. Set the still wrapped springform pan in a large roasting pan. Carefully pour enough hot water into the large pan to come 1 inch up the sides of the springform pan. Bake for 70 to 80 minutes until the center is set but still a bit wobbly.

Remove cheesecake from water bath to a cooling rack. Carefully remove the foil and run a thin knife tip around the edge of the cake. This will loosen the cake and help prevent the top from cracking. Cool completely at room temperature. Refrigerate the cooled cheesecake for at least 4 hours before serving.

To make Candied Pumpkin Seeds:
Position oven rack in the center of oven. Preheat oven to 325 degrees. Grease baking sheet.

Place pumpkin seeds in a bowl. In another bowl whisk egg white just until frothy. Add enough the egg white to the seeds to coat, then toss with salt, sugar and cinnamon.

Spread the seeds in a single layer on a baking sheet lined with parchment paper for 15-20 minutes, or until they begin to dry and turn brown.

Once cooled, separate the seeds with your fingers.

SERVE EACH SLICE OF CAKE WITH A DOLLOP OF WHIPPING CREAM AND A SPRINKLE OF SEEDS.

Perth Garlic Festival

It's coming up on August 9th, and I want to be there. I know it stinks, but I love the stuff. I think the best plan is to make sure the entire family samples the good too, so we all stink together. And then we will quarantine ourselves for a couple of days. . .

Official Event Page
*CLICK*

Planked Flank Steak with Aioli

OUR COOKING CLASS HAS PAID FOR ITSELF OVER, AND OVER AGAIN WITH THIS INCREDIBLE RECIPE. AN AFFORDABLE CUT OF BEEF WITH A STELLAR TASTE.

Ingredients:
flank steak {4 lbs serves 7-8}
kosher salt
freshly ground pepper
whole spices:
{1 tbsp whole cumin, 1 tbsp coriander seed, 1 tsp mustard seed, 1 tsp fennel seed, 2 bay leaves}

Directions:
1. Soak two wood planks {cedar or oak} in water overnight, or first thing in the morning.
2. Pull steaks out of the fridge 30 mins., or so, before grilling to come to room temperature.
3. Heat the whole spices in a skillet for a couple of minutes until they release a strong smell. Be careful not to heat them too long or they will burn and become bitter. Grind them up coarsely in a spice mill, (I use a coffee grinder).
4. Preheat BBQ to high heat. Just before grilling, clean grill and brush with olive oil.
5. Season the steaks with salt, pepper and spice mix. Grill for two minutes per side to sear. Remove and set aside.
6. Place planks on the grill with lid closed until they smoke. Place steaks on planks and cook, with lid closed, for 8-10 minutes. Check the planks for flames. have a spray bottle handy to spray the planks if necessary.
7. Remove steaks and let rest for 5 minutes. Serve.

COOK'S NOTES: Sounds complicated, but it's not. Try it! We serve the steak sliced into fine strips and dip the strips into:

My "Aioli":
1 c mayonnaise
1 t grainy dijon mustard (or more)
1 clove garlic, minced
freshly ground pepper

Oh my!

Two FOOD BLOGS so beautiful you will want to eat them:

::Matt Bites::

::Sweet Paul::

Citrus Vinaigrette

A REALLY REFRESHING SALAD DRESSING, BEST SERVED WHEN ORANGES ARE IN SEASON.

Dressing:
1 cup freshly squeezed orange juice
1/2 cup honey
1/2 cup olive oil
2T red wine vinegar
2T dijon mustard
1-2 cloves garlic
freshly ground pepper

Salad:

spinach and/or lettuce

chopped orange pieces and/or mango
toasted almond slivers
finely sliced sweet onion (vidalia or red)
avocado

Very Yummy Beef Stew

Ingredients & Directions:

Season 2 pounds boneless beef stew meat with:

1/2 to 1 tsp dried herbs (thyme, marjoram, savory, oregano, and/or basil)
1/2 tsp salt
1/2 tsp black pepper.

Dredge in: 1/2 cup all purpose flour. Shake off any excess flour.

Heat in Dutch oven over medium-high heat 2 Tbsp olive oil, vegetable oil, bacon fat or beef drippings

Add the meat in batches and brown all sides, being careful not to crowd the pot or scortch the meat. Remove with slotted spoon. Pour off all but 2 Tbsp of fat from the pot ( or add more if needed). Add:

1 onion, chopped
1 carrot, chopped
1 small rib celery, chopped
4 garlic cloves, chopped

Cover and cook, stirring often, over medium heat until the onions are softened, about 5 minutes. Add:

2 bay leaves
1/2 to 1 tsp dried herbs, same as above
1/2 tsp salt
1/2 tsp black pepper

Add: 2 to 3 cups beef or chicken stock or broth, dry red wine or white wine, or beer.{enough to cover the meat at least half way}

Bring to a boil, then reduce heat, cover, and simmer gently until meat is fork-tender, 1 1/2 to 2 hours. Add:

2 to 3 carrots, cut into chunks
3-4 boiling potatoes, peeled and cut into chunks
(2 turnips, peeled and cut into chunks)
(2 parsnips, peeled and cut into chunks)

Cover and cook until the vegetables are tender, 35 to 40 minutes. remove the pot from the heat, skim off any fat from the surface, and remove the bay leaves. Taste and adjust seasoning. Thicken the sauce by whisking 1-1 1/2 Tbps Kneaded Butter into the stew:

Kneaded butter:

Work 2 Tbsp softened butter and 2 Tbsp flour together with your fingers, as though you were making pastry. Form into pea sized balls and drop into hot liquid, whisking until the ingredients are well blended an the sauce thickens. This amount is sufficient for 1 cut of liquid.

Simmering until thickened. Garnish with Chopped parsley

Fresh Fruit and Cream Tarts

NOTE: Before you try this recipe, read it through completely. There are many steps and many waiting times. To get your timing right, you must read it through completely first.

Pastry Cream {Chill time: 4 hours}
In a medium heavy saucepan combine:
1/2 cup sugar
4 tsp cornstarch
1/4 tsp salt
Gradually stir in 2 cups half and half cream or light cream. If desired, add one vanilla bean split lengthwise.
Cook and stir over medium heat until thickened and bubbly. Cook and stir one minute more.
Gradually stir half of the hot mixture into 4 beaten egg yolks.
Return all of egg yolk mixture to sauce pan and bring to a gentle boil; reduce heat. Cook and stir for 2 minutes. Remove from heat.
Remove vanilla bean. strain into a bowl. if not using vanilla bean, stir in 1 Tbsp liquid vanilla.
Place bowl of pastry cream into a bowl of ice water; chill for 5 minutes, stirring occasionally. Cover surface with plastic wrap. Chill in refrigerator for at least four hours before serving. Do not stir.
Makes 2 cups.

Rich Tart Pastry {Chill time: 30 minutes}
1 1/4 cups all purpose flour
1/4 cup sugar
1/2 cup cold butter
2 beaten egg yolks
1 T ice water

1. In a medium bowl, mix together flour and sugar. using a pastry blender, cut butter into flour until pieces are pea size. In a small bowl still together egg yolks and ice water. Gradually stir together egg yolk mixture into flour mixture. using your fingers, gently kneadthe dough just until a ball forms. Cover dough with plastic wrap and refrigerate for 30 - 60 minutes or until dough is easy to handle.
2. Preheat oven to 450 degrees. On a floured surface, use your hands to slightly flatten the dough. Roll dough from center to edges into a circle 12 inches in diameter.
3. Transfer pastry into a 10 inch tart pan with a removable bottom without stretching it(we used a plain pie plate and it still turned out nicely). Press pastry into the sides and trim the edges. Prick the bottom and the sides of the pastry. Line pastry with a double layer of foil. bake for 8 minutes. remove the foil and bake for 5-6 minutes longer or until shell is golden. Cool shell(s) on wire rack.

Cream Pie:
Divide Pastry Cream evenly among the shells. arrange desired fresh fruit on top of each tart. To serve, remove sides of tart pans. Tarts can be assembled and chilled for up to 4 hours before serving.

Spinach & Strawberry Salad

SO FRESH TASTING AND VERY MUCH A SEASONAL DISH. MAKE USE OF THOSE STRAWBERRIES WHILE YOU CAN!

Dressing:
1/2 cup sugar
1/2 cup olive oil
1/4 cup white vinegar
1/4 t paprika
1/4 t worcestershire
1 T minced onion
2 T sesame seeds
1 T poppy seeds

Toss with spinach, chopped strawberries and toasted almond slices.