Avocado all dressed up for the New Year!

Well, it's finally 2013 and we're still here. December 21st came and went just like any other day, ticking minute by minute, hour by hour, until it reached its destination, December 22nd. Like all doomsday predictions of the past, this one proved its doom as well. The proof is in the pudding, we're still standing, this January 1st, 2013!

Yes, we have survived 2012, the holidays, and the countless recipes thrown at us from all corners of the Internet. Along the way, many of us picked up new ideas and applied them to our everyday food preparation. From simple to complex, you may have tried your hand at something new. It doesn't matter if you succeeded or failed; the success was that you tried. You may have spent days planning or been spontaneous, but the result was yours and yours alone. Because of that, you are a better cook today than at this time last year. Congratulations! You have achieved another year of learning and become a better Steward of your kitchen!

And now, it's time to continue the voyage we started three years ago at the inception of this blog, to create new recipes and present new dishes that will entertain and impress our dinner guests. This first creation of 2013 marries a climacteric fruit (like the banana) with a creature from the sea, the Avocado and the White Prawn. With first bite, you will realize this has to be a marriage made in Heaven! Served as a first course for the New Year's Eve dinner, it was a total hit with guests. The ingredients are simple and preparation even more so. Here is what you need for a party of six:

2 Large Avocados, ripe
2/3 lb. of medium White Prawns (around 40 c), peeled, deveined, and chopped
5 cloves of garlic, finely chopped
2 large shallots, finely chopped
2 green onions, finely chopped
3 tablespoons of finely chopped parsley
1/2 teaspoon of white pepper
1 tablespoon of oyster sauce
1/4 cup of white rice wine
3 tablespoons of olive oil
salt to taste (use sparingly)
Juice from one medium squeezed lemon

Prepare all your ingredients (called mise en place). In a medium bowl, roughly crush the Avocados with a fork and squeeze 1/2 of the lemon. Stir until lemon juice has been well incorporated with the Avocado to prevent browning. Place in the fridge.

In a medium size saute pan, heat the oil over medium high heat. Begin by sauteing the shallots until translucent. Next, add the garlic and continue to saute for a minute or so. Now add the chopped White Prawns and saute for another 2 to 3 minutes, stirring frequently. Lower heat to medium and add all other ingredients, including the juice from the other half of the lemon. Continue to saute and stir for another couple of minutes, remove from heat, and let cool for about 15 minutes.

Add the cooked ingredients to the Avocado and mix all ingredients well. You may cool the dish in the fridge for about 30 minutes, if you wish, or serve at room temperature. Serve on individual plates, along with a side of butter lettuce leaves and sliced tomato. Use a small ring mold if you want to shape each serving, or you can simply add a couple of small scoops to each dish. Serve with a side of crusty baguette bread. You will be amazed at the reaction of your guests. They will absolutely love this first course and you will be on your way to another great year of presenting impressive dishes to your dinner guests!

Oh the pretty little Puff Pastry Cream Puffs!

Pretty doesn't mean you have to be difficult! These little bite size cream puffs go from kitchen to belly in no time flat. Oh of course, you can go through the process of preparing your own puff pastry; however, with your busy schedule, how does one find the time anymore? With our modern conveniences, you can now purchase ready made puff pastry sheets in your grocery store that is just as good as what you used to make from scratch.

The Bavarian Cream (or custard if you want that) is much less time consuming and easier to prepare, so there's no problem in putting that together from scratch. The last thing you need are strawberries, raspberries, or blueberries. Any of these fruits will do just fine; however, strawberries should be your first choice! Using a selection of strawberries, prepare them by slicing them to about 1/8 inch thickness.

Begin by defrosting two puff pastry sheets for a couple of hours. Place them in the fridge until ready to use, as you certainly want the dough to be well chilled which will result in a much puffy rise. Preheat your oven to 425 F.  Roll out the puff pastry on a floured cutting board and roll out the sheet until it is about 12" x 12". Using a 2 to 3 inch cookie cutter, begin to cut little round disks, discarding the excess left over. Use a mini cupcake pan and place a disk in each slot as you would if you were making little tart shells, but don't press down too hard (and no poking holes in the pastry with a fork on this one). Using a pastry brush, apply a very thin layer of egg wash to each one.  Bake for about 12 to 14 minutes or so, keeping a close eye on them so they don't burn. They should puff up to really nice round puff pastry balls. Remove from the oven and allow to cool. Once cooled, you can take a very sharp knife and slice them horizontally right at the seam.

The Bavarian Cream is not difficult to prepare. In fact, you could prepare it before you start anything else which would give it time to cool down in the fridge. Get the following ingredients together:

2 tablespoon of powdered gelatin
1/2 cup of cold water
1/2 cup of sugar
2 cups of heavy whipping cream
1/2 cup of cold water
1 3/4 cups of milk
1 pinch of salt
4 egg yolks
1 teaspoon of vanilla extract

Start by diluting the powdered gelatin in the water, stirring well. Set aside.

Using a medium size bowl, whisk briskly the egg yolk, sugar, and salt. If you want, you may use an electric hand mixer with a whisk attachment. Whisk until the egg yolk doubles in size and becomes a light yellow and silky.

In a sauce pan, bring the milk to a boil; however, before it comes to a boil, take a few tablespoons of the milk and slowly add it to the egg yolk, stirring the egg yolk constantly so that it doesn't clump. You are wanting to bring the temperature of the egg yolk up to where it won't cook it when you slowly pour the rest of the milk into the bowl. Once the milk has come to a boil, add it slowly to the yolk and stir well with a hand whisk. Return the combination to the sauce pan and heat while stirring, over medium. At this point, you can use a wooden spoon to stir. Once the spoon can be nicely coated with the mixture, it's ready. Remove from heat, pour it through a strainer into a bowl, mix the gelatin into the custard so that it melts completely,  and cover the surface of the custard with a sheet of plastic wrap. Set aside and allow to cool.

Once the custard has cooled, whip the heavy cream, along with the vanilla extract until you have medium stiff peaks. Carefully fold the cream into the custard in 3 equal parts. Don't over stir so that you don't lose the air that whipping the cream created. Once fully folded, place the bowl in the fridge for about an hour.

Once cooled, you're ready to assemble your little puff pastries. Using a small teaspoon, place some of the custard to the bottom half of each puff pastry shell, followed by a couple of slices of strawberries. Finish with just a little dab of custard and place the top half of the pastry puff on top of the custard. Feel free to add a couple of drops of white chocolate syrup on the top and place a raspberry over the syrup for a  final touch. You will be delighted at the outcome and so will your friends and family. These little morsels are sinfully good! Enjoy.

A most colorful salad dedicated to my Aussie friends

OK, so tomatoes are a fruit, correct? And we all know that kiwis are a fruit as well, correct? What if the two of them met each other in a most unlikely venue, say a salad? And let's say that these silly little capers decided to butt in and mix things up. Before you knew it, there was a flavor party brewing, somebody said Happy New Year, and confetti parsley came raining down on all of them.It wasn't long til they were drenched by Miss Virgin Olive Oil and and a new beau, Monsieur Balsamic. It need not be said that it would certainly be a fun time to be had by all!

Well, once you get your first mouthful of this wonderful salad recipe, your taste buds will certainly be screaming "Party Time"! The combination of flavors simply play well together with the blend of sweet from the kiwi, the mild acidity of tomatoes, and the tartness of the capers, all complimented by the sweet balsamic. A good quality olive oil simply ties everything together in a bouquet of aromas that will make you think it's summer again in the North and a reaffirmation that it really is summer in the South.

This salad works perfectly well as an appetizer, entree, or just an afternoon snack accompanied by a slice of garlic and rosemary bread and a nice flute of champagne. From Aussies to Yankees, this will surely please the palate!

Your fruits and vegetables are dirtier than your hands! What to do.

In light of the current E-Coli scare currently taking place in Germany, it seems poignant to discuss the cleanliness or lack thereof of the produce we purchase. This could have happened anywhere in the world and it does. To date, there are about 18 deaths in this latest outbreak and approximately 1800 very sick individuals. The outbreak of illness is concentrated mainly in the northern half of Germany; however, there is fear that the outbreak may spread, because there is no clear evidence as to the origin of the contaminated vegetables.

If you really think about it, the vegetables and fruits we see at the stores, produce stands, and out door farmer's markets are dirtier than our very own hands. They can contain pesticides, bacteria, germs, and contaminated water and soil. Think of this, imagine how many people have touched that head of lettuce or tomato you purchased at the store today. Some may have been fighting a cold or the flu. Others may not have properly washed their hands. Something to ponder.

With the global economy becoming more and more intertwined, it's difficult to know the origins of the fruits and vegetables we eat, unless of course we ask. The safest assumption we can make is that no matter if it's locally grown or imported, it's probably got some contaminants. We need to know how to wash them and thereby minimizing the exposure.

Although we can't completely protect ourselves from every last microbe that hitches a ride home with us, there are simple things that we can do to make sure they know they're not welcomed. Vegetables and fruits with a skin that you will peel should be thoroughly washed before peeling - even oranges. Let's face it, if you touched it with your hands and then peel, you've just transferred any contaminants to the edible part. Wash the fruit or vegetable before peeling. That melon you love and are going to slice a wedge out, WASH IT before you cut into it. How about the avocado? Wash it before you slice it in half. Whatever you are going to prepare to eat, peeled or unpeeled, just wash it first. Doing so will minimize your exposure.

There are a number of different products on the market today that helps sterilize your fruits and vegetables. The only thing you're going to get generally is a product that will not work any better than a simple teaspoon of bleach to a quart of water. So keeping it simple, just soak what you're going to eat in the bleach/water solution in a large bowl for about 15 minutes. Once done, be sure to rinse thoroughly. While you're at the sink, don't forget to wash your hands very well. I've also heard that adding a fine grain salt to water will help kill some bacteria.

With all that said, washing or rinsing will only get rid of surface contaminants. Any internal contaminants will not be affected unless of course you are going to cook it. In that case, there's really no need to go through the steps above. Above all, there is no need to become a fanatic about all this. Some of you may simply rinse (as I do), while others will purchase food cleaning solutions or bleach. Just use your common sense, rinse items once you get them home, don't let vegetables and fruits sit around for an extended period, keep your fridge temperature at the recommended level, separate and throw away any that are spoiling or rotting, and always use clean hands. Spending more of your time enjoying your purchase than worrying about it is the ultimate goal.

The season of Figs draws inspiration for creativity

I can't remember the last time I consumed as many Figs as I have this year. In fact, the last time they were in my possession was as a child when we would pick them off the neighbors tree and eat them green and raw, stomach aches not included. This year I rediscovered and fell in love with them again. Come to think of it, I don't recall a lot of them available in the stores in years past. There must have been a bumper crop in 2010.

Figs are considered an exotic fruit in my book and therefore calls for creativity in coming up with new recipes. Previous recipes on this blog included using them in a wine reduction sauce with either lamb or beef. This time however, it is time to get my inspiration from the classification of the fruit itself and therefore have come up with a dessert. Surprisingly, combining custard and Figs has created a very pleasant and delightful dish, light and refreshing, and not loaded with heavy sweetness, a dessert that will have you and your guests coming back for more. As you will see, this dessert is a bit of  a take on Trifle but on a smaller and less complicated combination of flavors. As always, you will see that some of the ingredients accent my taste in particular flavors. Here's what you'll need:

1 dozen large Figs, ripened
1 packet of custard mix (if you're energetic, you can make yours from scratch)
1/2 cup of coconut cream
1/2 cup of whole milk
1 tablespoon of vanilla extract
3 tablespoons of fine granulated sugar
1 egg yolk
2 oz. of Grand Marnier
8 small croissants, toasted (the 3 inch size)

Start by setting 3 of the Figs aside for later use. With the remainder, cut stems off and cut in halves. Add them to a small pot along with the sugar and 1 oz of the Grand Marnier. Heat over medium heat and bring to a light boil, stirring occasionally. Lower heat to low and continue to cook for about 5 to 7 minutes, stirring occasionally. Remove from heat and set aside.

Cut each of the croissants in half lengthwise and toast until crisp. Set them aside. If you can find the small variety of croissants (found in most any supermarket), use 3 regular size croissants and slice them width wise about 1/2 inch thick for each slice. Toast them as you would with the small ones. Set aside to cool and harden.

To a pot, add the custard packet, the vanilla extract, the coconut cream, and the milk.Stir until powder is dissolved. Add the egg yolk and blend into custard mixture thoroughly.  Bring to a boil over medium heat, stirring or whisking constantly. Once brought to a boil, reduce heat to low and continue to stir for an addition 2 minutes. Remove from heat and whisk for about 7 minutes so custard cools a bit without creating a "skin" on the surface.

Now you have all the parts to your dessert and it's time to assemble. Start with a glass bowl that's approximately 6 inches in diameter and about 6 inches deep. Add a spoonful of custard to the bottom to coat. Next, add a layer of croissants and sprinkle them with a bit of the Grand Marnier. Slice them to fit if necessary. Now add a layer of the cooked Figs and top them with enough custard to cover them. Now start over again with a layer of croissants, sprinkles of Grand Marnier  and so on and so forth until you have used your ingredients.

The final step is to take the Figs you set aside and cut them in halves and place them cut side down on the top as the picture illustrates. Transfer to the fridge and allow to cool for at least 2 hours, longer is preferred, so that the custard will set nicely. Serve chilled with a sprinkle of toasted coconut flakes if you desire. Enjoy this along with 4 of your friends, as this will serve 5 easily.

Raspberry Mascarpone Tart is a piece of Heaven with every bite

Recently, I noticed a number of Foodies out there have posted various fruit tarts from strawberries to apples and pears. Thanks to all of them, it has inspired me to try my hand at one and I believe it to be a winner. Because of your inspiration, I certainly can't take full credit, but have none the less added my special touches to this one. I served this to my guests for Sunday brunch and it was like seeing a bunch sweetoholics swarming over it never being able to get enough of it. I must admit, later in the evening I could still smell the scent of the perfumed aroma of the raspberry compote. I can't say enough about the incredible flavors that screamed out of every bite. As a footnote, it was relatively easy to prepare.

The topping:

2 pints of fresh raspberries (2 small boxes)
2 tablespoons of Grand Marnier
2 tablespoons of Grenadine syrup
3 tablespoons of sugar
1/2 cup of raspberry preserves
1 packet of gelantine powder (diluted in 1/3 cup hot water)

The filling:

1 package of cream cheese (8 oz.) at room temperature
1/2 container of Mascarpone (4 oz.) at room temperature
1 whole egg room temperature
1/3 cup of sugar
1 tablespoon of vanilla extract
1 tablespoon of Grand Marnier

The crust:

1 puff pastry sheet
2 tablespoons of flour

You can make your own puff pastry, but please, do you really want to complicate this dessert? Have we forgotten what this blog is all about, simplicity?? Just take the pastry sheet out of the freezer and set it at room temperature and let it thaw for about an hour or so.

When thawed, unfold it and lay it over a cutting board that has been sprinkled with the 2 tablespoons of flour. Preheat your oven to 400 (200c). Get yourself a tart pan that has the romovable bottom, you know the kind I'm talking about? You want one about 9 to 10 inches in diameter. Since there is plently of butter in the puff pastry, you really don't need to butter your pan. Using a floured rolling pin, roll out the puff pastry so that it is large enough to cover the bottom and sides of the tart pan. Don't roll it too thin or you won't have a nice bottom crust. Lay the pastry dough over the tart pan and push along the sides with  your thumb so that it molds itself nicely to the sides. If you have extra pastry dough that goes over the sides, simply fold it back into the sides making sure that it sticks well in the fold. With a fork, poke holes on the bottom and sides so that pastry doesn't puff up.

When ready to bake, use baking paper to cover the bottom and sides and then fill the pan with dried beans (like kidney beans or white beans). This will also help prevent pastry from puffing up and will keep its shape. Be sure to use baking paper and not foil. Foil, for some reason, keeps the bottom from baking well. It's best to use parchment paper or that special plastic paper that's oven safe. Anyway, I digress. Bake at 400 for about 15 minutes. When finished, remove from oven and lift out the beans and paper and allow to cool. It will continue to bake while it is still hot.

While pastry is cooling, start preparing your topping. In a medium sauce pan, add the raspberries, sugar, and Grand Marnier. Heat and bring to a very slow bubbling over medium to medium low heat, stirring frequently. Once liquid has been produced by the raspberries, add the preserves and the Grenadine and continue to cook for about 5 or 6 minutes. Remove from heat and pour into a bowl through a strainer so that you separate the liquid from the solids. The liquid will produce a wonderful syrup that you will coat your serving plates with. Set the solids back in the pan and set aside.

Now you can prepare the filling. In a large bowl, add the cream cheese, Mascarpone, egg, vanilla, and Grand Marnier, and stir with a wooden spoon until well blended and creamy. It may take a few minutes but you want to do this by hand. Once smooth, add the sugar and mix well for a couple more minutes.

Now it's time to bake again. Once the crust has cooled and the base has hardened a bit, add the filling of cream cheese and  Mascarpone  to the crust shell making sure it covers the base evenly. Since there could be leakage at the seams of the pan bottom, cover the bottom and sides of the tart pan with foil. This next step is very important. ONCE THIS GOES IN THE OVEN, THE OVEN DOOR MUST STAY SHUT AND NEVER BE OPENED UNTIL BAKING IS COMPLETE. Bake at 400 for 12 minutes and then shut the oven off and leave the tart in the oven for another 40 minutes. DO NOT OPEN THE DOOR DURING THIS TIME.

When baking is done, remove and set the tart aside to cool for about an hour. When cooled, add the gelatin (diluted in hot water) to the raspberry solids you have in the pan and stir well for about a minute. Let set for 5 minutes and then pour over the top of the filling making sure the entire surface is well coated. Transfer tart to the fridge and allow to continue to cool for another hour.

To serve, coat each plate with the raspberry syrup (about 2 tablespoons per plate) and place a nice wedge on top. Finish with a nice spoonful of well whipped heavy cream. You will have a dessert that is guaranteed to wow your guests. You won't believe the incredible flavor your taste buds will experience. I seriously recommend you make this at home. It was out of this world and I have all of you that have posted various tarts to thank for inspiring me to try my hand at it.

Coconut Raspberry Cake, simple to make and rich in flavor

I don't consider myself a "great" baker of desserts; however, I occasionally try my hand at it. As time goes on, I will make attempts to create from scratch, but not this time around. I wanted to present an easy recipe for Coconut Raspberry Cake that anyone could make, even your kids. For this cake, we cut corners by purchasing a box of white cake mix. The frosting is a cream cheese frosting that is borrowed from The Joy of Cooking with a "nonchefnick" twist. The filling is a wonderful blend of raspberry preserves, fresh raspberries, and a touch of Grand Marnier.

I had no idea how this was going to come out, to be honest with you. In the end, I was very pleased. It turned out absolutely wonderful, very moist, and rich in flavor. My dessert guests went goo goo gaa gaa over it to put it in simple terms. So, I decided to share it with you. Here's what you will need:

1 box of Duncan Hines Moist Delux Classic white classic cake mix
1 1/2 cups of raspberry preserves
1 cup of fresh raspberries, semi crushed
2 tablespoons of Grand Marnier

For the cream cheese frosting:

16 oz. cream cheese, room temperature
10 tablespoons of softened unsalted butter
4 tablespoons of vanilla
4 cups of powdered sugar
6 oz. of unsweetened coconut flakes (the big flake version)

Bake the cake mix according to the directions on the box. I won't bore you with typing out the directions when they're already on the package. You should bake according to 2 layers.

While the cake is baking, prepare your filling. In a bowl, add the raspberry preserves, semi crushed raspberries, and the Grand Marnier. Mix well until fully incorporated. Cover with plastic and set in the fridge to cool.

When cake is finished baking, remove from oven and allow to fully cool. Once cooled, slice carefully across the top of the bottom layer so that it is flat. If the top layer has a bulge, simply turn it upside down when you set it on the bottom layer. That way, the top of the cake will be nice and flat. Set the bottom layer on a cake plate and begin to spread the raspberry filling over the top so that entire surface is well coated. The filling should be a good 1/4 inch thick. Next, carefully set the top layer over to cover the filling. Carefully remove any filling that runs out the sides so that it won't mix with the frosting.

Now, prepare the cream cheese topping. In a large bowl, add the cream cheese and the vanilla and stir well until the cheese becomes well incorporated and has a smooth creamy texture. Now, add the softened butter and continue to mix so that butter and cream cheese blend completely. Finally, while mixing, begin to add the powdered sugar a little at a time so that sugar gets well blended into mixture. Continue to add the sugar until you get the consistency that you are pleased with. You may not need the entire 4 cups of sugar, it's up to you. Be sure to taste for your liking.

Once your cream cheese topping is ready, begin to smooth it onto your cake, beginning with the sides and then ending with the top. Make sure to cover entire cake well. Don't be afraid to use as much of the topping as you want. This cream cheese topping is out of this world!

Once cake is completely covered, it's time to add the coconut flakes. Make sure to use unsweetened flakes and be sure to use the large flakes as opposed to the "baking" type that is stickier and more crushed. The large flakes make all the difference. Start by carefully covering the sides first by cupping your hand and filling it with the flakes, then applying it to the frosting. Be careful to be delicate so that flakes don't break up too much. Once the sides have been covered, finish off with the top. Your cake should be completely covered. Be sure to have a little extra coconut flakes in case you run short.

There you have it, a wonderful Coconut Raspberry Cake that you'll be proud to present to your guests. When I say this was delicious, I'm not kidding. You'll just have to try it for yourself to be sure. Enjoy!

English Trifle deserves an encore performance in time for the holidays

With the holiday season upon us, it is fitting to give English Trifle a second appearance on this blog. It is certainly a tradition in many parts of the world during December and is like a crown jewel of desserts that will surely exude the WOW factor. It is so simple to put together that no one will believe you when you tell them.

Let's start with the main item. The trifle dish is a deep glass bowl that sits on a single leg much like a brandy glass. It's about 9 inches in diameter and about 6 to 8 inches deep. Although you can find these dishes with a curved bottom, you need to get the flat bottom type for trifle. These dishes are very affordable at less than $12 in most discount stores and  can be used in a variety of ways, so they're versatile. This is the first thing you must purchase.

Now that you have the trifle dish it's time for the fun. First, let me explain what English Trifle is. You take some of your favorite fruit, some jam or preserves, custard, lady fingers or pound cake, and a bit of sherry, rum, grand marnier, or brandy, and you just start layering it all together and there you have it. I usually pick out 2 types of fruit. In my case, I love strawberries and bananas. The two go together so well; however, I've also made raspberry and blackberry trifle as well as blueberry and marion berry. All are wonderful, but try my favorite first before you begin experimenting.

English Trifle dates back to at least the 18th century but some even go back as far as the 15th and 16th centuries depending on who you ask. In any case, it was usually made of whatever was left over i.e. old sponge cake, fruit, custard (left over from baby's feeding), and if there was cream around it was used to top the dish. The fruit was sometimes cooked, if harder raw fruit was used. As the 19th and 20th century rolled around, fresh colorful fruit became more and more popular and the only thing cooked now is the custard.

Apple Cream Cheese Palmiers

One of the things I don't like to do is throw food away. If you remember the other day when I made my Apple Calvados Cheese Cake, I had some leftover apple slices that I had cooked. I also had an extra package of cream cheese. I decided to come up with a little dessert (great for breakfast) that I thought you might like. This is very simple to make and it utilizes any of the leftovers you had from the cheese cake recipe, should you have chosen to make it - or if you make it in the future. I decided to call this Apple Cream Cheese Palmiers. What an original name, LOL. OK, here are the leftovers I had:

Apple Calvados Cheese Cake

You will recall that a while back, I created a recipe for a wonderful cheese cake. I  decided that I would experiement with that  recipe today and came up with something totally new. I call it Apple Calvados Cheese Cake and from the smells in the kitchen, I think it's going to be a hit on Thanksgiving. I know that I had promised that I would post this today and I tried my hardest to make it available to you by early afternoon, but I didn't get a chance to; therefore, as late as it is tonight, I decided it was too good to wait until tomorrow. I had to share it with you by the off chance that you might want to prepare it for your guests on Thursday. Don't be intimidated by the ingredient list. It's really easier than it looks. The time you spend will be greatly repaid by the compliments you will get. Here's what we need:

The Topping

5 medium crispy green apples
3 tablespoons of brown sugar
2 tablespoons of apple butter
1 cube of butter
1/2 teaspoon of nutmeg
1/4 cup of Calvados
5 tablespoons of sugar
1/4 cup of water

The Crust

1 1/2 cups of sifted flour + 2 tablespoons for your cutting board
1/4 cup plus 2 tablespoons of sugar
1/2 teaspoon of vanilla extract
2 tablespoons of Calvados (or apple brandy)
1 1/2 cubes of butter, room temperature and sliced
2 egg yolks

The Filling

4 packages of cream cheese (8 oz. packages)
1 cup of ricotta cheese
3/4 cups of sugar
1/2 teaspoon of vanilla extract
4 tablespoons of Calvados
4 tablespoons of flour
2 tablespoons of corn starch
4 eggs + 1 egg yolk
1/4 cup + 1/8 cup of heavy whipping cream
Dash of salt

My First Cranberry Sauce... You Be The Judge.

I was recently surprised to find that cranberries can be found in my birthplace of France. I always heard my Mom tell me that there were no cranberries there and I always believed her. But then again, she's of the mindset that if she hasn't eaten something, then it must not exist. Well, as a famous American cranberry eater once said, "trust but verify", I decided to check it out for myself. Mom, you are wrong. Seeing how we argue a lot, you can't imagine how nice that makes me feel to softly spit out that little word to her, WRONG. It turns out that they're called canneberge (sometimes called airelles des marais). The berry is smaller and more tart than the traditional cranberry we find here. But none the less, they are cranberries, thank you very much.

So along comes this little Frenchman who has never made cranberry sauce in his life before and is going to try his hand at making something that, let's face it, Americans are the best at, the making of cranberry sauce. This little guy is ballzy! After all, it is Thanksgiving and I wanted to make a couple of dishes that are traditionally American for this most American of holidays. And you can thank me for talking my Mom out of making Escargots as an appetizer. Can you believe that? What Pilgrims was she thinking about?

And so, I have gone out on a limb and the limb did not break. With that said, I would like to share my recipe for Cranberry Sauce with a little Francais tossed in. You be the judge and let me know if I should have simply fallen off the tree or if I created a keeper.

For this experiment, you will need:

4 cups fresh cranberries, cleaned and washed
1/2 cup pomegranate juice
1/2 cup fresh cut oranges
1/2 cup Triple Sec (orange liquor)
1 cup sugar
4 tablespoons orange marmalade
1 tablespoon orange zest
1 tablespoon raspberry preserves
2/3 cup water

Begin by tasting one of these little berries. Yes, do as I did and then wonder how the heck can something so tart and bitter become so good. Just kidding, you don't have to do that.  Start by adding the water,cranberries, and pomegranate juice into a sauce pan and bring to a light boil over medium high heat. Once boiling, reduce heat to medium low and add the Triple Sec, stir, and then add the sugar. Continue to slow boil for about 15 minutes, as you will notice the berries begin to break down. Continue to cook on low, stirring occasionally. If you need to, you may add 1/4 cup more water, but I don't think you'll need to. After cranberries have been slow cooking for about 30 minutes, add the orange pieces, the orange zest, the marmalade, and the raspberry preserves, and stir to blend all ingredients together. Continue to slow cook for about 15 more minutes, stirring every few minutes. Taste for sweetness. If it's still too tart for your liking, you may either add 1/4 cup more of the Triple Sec or another couple of tablespoons of sugar. I used an additional shot of Triple Sec, but it never made it to the sauce, if you get my drift. Anyway, I digress. Shut the heat off, cover, and let it sit until cooled. Transfer to a storage container and refridgerate until Thanksgiving.

There you have it, my version of Cranberry Sauce. I hope you like it. I did test it out by the way. I'm happy to report that it was pretty darned good! My second contribution to Thanksgiving Dinner this Thursday is going to be another creation of mine that I've never done before and that will be my Apple Calvados Cheese Cake, topped with caramelized sliced apples. This will be posted on Wednesday, so look for it please. Wishing you all a most wonderful Thanksgiving Day.

MY FIRST TOMATO !

WOW! I went out on my balcony today to check up on my two tomato vines and wouldn't you know it, I found my first ripe tomato of the year! Now this wouldn't be historic for me were it not for the fact that I bought these two vines back in June for $5 each and didn't start producing little tomatoes until September. Oh yes, they flowered all summer, but no tomatoes followed. I was convinced that I had purchased sterile plants. So, early September I decided to get the big ole scissors and teach those vines a lesson and cut them down to the stump, when what did I see but several tiny green tomatoes! I could only conclude that they must have heard me grabbing the scissors and like little constipated vines, popped out these little buds. I was delighted.

I watched them carefully each and every day, pampering them all the way. I watched them grow bigger and bigger. Finally, I noticed a green one had turned red! This was going to be a great day, for I was about to harvest my first tomato. All of 1 1/2 inch diameter, I carefully pulled it off the vine. Cupping it gently in the palm of my hand, I transported it on foot through the living room and then the dining room, finally reaching the kitchen.

There she was, unharmed, unbruised, having made the long trip without a scratch. I had a $10 tomato that must have weighed in at a whopping one ounce and I was going to let the world know! The paparacci came in as cameras were flashing like an electrical storm on a hot, sultry Spring afternoon in the Deep South. Surely this event had to be posted, I told myself. It's not everyday that one can hold a tomato at $160 a pound. This was surely the greatest purchase I had made, only eclipsed by my purchase of 100 shares of Enron some years back that to this day I still cringe when reading anything that starts with E.

You Have Got To Try This At Your Next Dinner Party !

Strawberries

Diabolique

Dessert

Cocktail

AKA Drunken Strawberries

If you are under 21, go to your room. This dessert is for adults only! You won't believe that a dessert this good can be so simple to make. But it's true. I have been making this for decades and it has always been a hit at any dinner party. It's like two treats in one, a dessert and a wine cocktail perfect for after dinner.

All you need is 2 pnts of fresh strawberries, 2 1/2 cups of red wine (Merlot or Burgundy), and 2 heaping tablespoons of sugar. In a nice ornate clear glass bowl, mix the sugar and wine together. Taste and add 1 more tablespoon of suger if you want it sweeter. Wash,  then slice your strawberries lengthwise. Add them to the wine and stir very well. Cover securely with plastic wrap and refridgerate overnight. After your dinner, serve the strawberries in large martini glasses or wine glasses and pour the marinated wine over them. This recipe will serve about 4 people. A nice additional touch is to serve small dark chocolate truffles on the side.

You will impress your guests with this wonderful refreshing dessert. Combined, the strawberries and wine are so incredible together and a bite of the chocolate truffle will send your taste buds into overdrive. To finish, just sip the remaining wine as an after dinner drink. You will not be disappointed!  Bon Appetit...

Tomato... Fruit Or Vegetable?

The Tomato

by D Roche (Nick)

So succulent, so radient

How beautiful you are

You're blushed with red

From nature's touch

With honored high regard

Since chefs held court

One question's led

Are you a fruit or veg?

If you ask me

It matters not

I love your slice or wedge

When dressed as fruit

With sprinkled sweet

Balsamic is your drink

And when in drag

With green romaine

The veg in you is treat

So thanks tomato

Or tomahto

You are my favorite one

That has allowed me

To partake

Through you this taste of sun

(c)2009
(photo provided by http://www.freedigitalphotos.net/)

Just Maybe The Perfect Food...

From time to time, I will feature a food item and detail its nutritional value and perhaps teach you something that you might not know about it. I might also throw in a simple little recipe for you to try out. Today I talk about the banana.

The banana is said to have originated in S.E. Asia in the areas of Indochina, the Malaysian peninsula, and as far south as Australia. It was first introduced to Europe in the 10th century, and later in the New World during the 16th century. It is the 4th largest fruit crop in the world with Latin America accounting for more than 65% of the production. They are usually picked green and ripened in storage rooms that have nearly 100% humidity. Compared to the natural ripening process, storage ripened bananas, the type we receive in the U.S., lack the full flavor that their cousins on the tree have. What modern techniques have been used to preserve the fruit has further diluted that "banana" flavor... and progress moves on.

Bananas, it has been said, may just be the perfect food. There are many nutrients including protein, carbohydrates, fiber, calcium, iron, riboflavin, niacin, B-carotene, and the list goes on. It is said to be very good for your heart. Even the peel has medicinal value. Did you know that banana peel can be used to heal a wound faster and can help get rid of warts? There are actual antibiotic and anti fungal properties in the peeling. In fact, the entire banana and its parts has medicinal values from the treatment of dysentery, bronchitis, diabetes, to epilepsy, leprosy, hysteria, hemorrhoids, and malignant ulcers. There are many more medicinal uses not mentioned here. Hindus consider the banana a symbol of fertility and I'll leave that one alone.

Here's a very simple dessert that is very tasty and will wow your dinner guests. Take 2 large firm bananas, cut them in half and then slice each half lengthwise. Crack two eggs and use the yolks and put the whites in the fridge for another day. Add a couple of tablespoons of cream to the yolks and beat until well mixed. Then add a tablespoon of brandy and mix well. Pour some Japanese bread crumbs in a shallow bowl. Japanese bread crumbs are lighter than regular bread crumbs and can now be found in most major supermarkets. In a third bowl, pour some flour.

Get a 10 inch frying or saute pan and spray the bottom with Pam and melt 2 or 3 tablespoons of butter over medium high heat. While butter is melting, coat each of the banana slices with the flour, then in the egg , and finally roll it into the bread crumbs so that the bread crumbs completely cover the bananas. When the butter is well melted and beginning to foam, carefully place each of the banana slices in and saute about 2 minutes per side or until bread crumbs have a nice golden color. Remove and set aside in a serving platter. Reduce heat to medium and add a quarter cup of brandy and a tablespoon of brown sugar. Be careful not to stand over the pan while doing this just in case the brandy flames. The brandy does not need to be flambeed, it will evaporate its alcohol naturally. Stir until brown sugar is nicely dissolved and add 1 small scoop of ice cream and stir until ice cream is melted but not boiling. Pour mixture over bananas and serve . I know, the butter is fattening. Well, this one time, get over it and just enjoy! If you want, you can serve with a scoop of ice cream over the bananas. (banana provided by www.freedigitalphotos.net)

Looks amazing but so simple...

Do you want to impress your guests without the need of a PHD to do so? Then here is the first recipe I am going to share with you today. English Trifle is like a crown jewel of desserts that will surely exude the WOW factor. It is so simple to put together that no one will believe you when you tell them.

Let's start with the main item. The trifle dish is a deep glass bowl that sits on a single leg much like a brandy glass. It's about 9 inches in diameter and about 6 to 8 inches deep. Although you can find these dishes with a curved bottom, you need to get the flat bottom type for trifle. These dishes are very affordable at less than $12 in most discount stores and they can be used in a variety of ways, so they're versatile. This is the first thing you must purchase.

Now that you have the trifle dish it's time for the fun. First, let me explain what English Trifle is. You take some of your favorite fruit, some jam or preserves, custard, lady fingers or pound cake, and a bit of sherry, rum, grand marnier, or brandy, and you just start layering it all together and there you have it. I usually pick out 2 types of fruit. In my case, I love strawberries and bananas. The two go together so well; however, I've also made raspberry and blackberry trifle as well as blueberry and marion berry. All are wonderful, but try my favorite first before you begin experimenting.

English Trifle dates back to at least the 18th century but some even go back as far as the 15th and 16th centuries depending on who you ask. In any case, it was usually made of whatever was left over i.e. old sponge cake, fruit, custard (left over from baby's feeding), and if there was cream around it was used to top the dish. The fruit was sometimes cooked, if harder raw fruit was used. As the 19th and 20th century rolled around, fresh colorful fruit became more and more popular and the only thing cooked now is the custard.

OK, now let's get all the ingredients together. You need to gather enough of each ingredient to make 4 layers. Here's your shopping list:

1 pound cake or 3 packages of lady fingers

1 1/2 qts. of raspberry preserves or jam

2 packages of instant custard (or you can make your own...yuck)

1 cup of sherry

1 cup of brandy, rum, or grand marnier (your choice but I like half n half brandy & marnier)

1 cup whipping cream

2 qts of fresh strawberries

3 large bananas

1 cup fresh raspberries (to sprinkle on top)

Those are all the ingredients you need. Now let's talk about cost for a minute. Not counting the trifle dish (because you'll use this over and over again), the total cost for this dessert will run between $20 and $25; however, let's remember that this will provide for 10 to 12 nice servings for your guests, so that comes to about $2 per person. The degree that you will impress your dinner guests makes it all worth it.

There are two more things that I want to talk about, the pound cake vs. lady fingers, and instant custard vs. made from scratch custard. I have used pound cake as well as lady fingers for my trifle and it's a toss up as to which I prefer. I will tell you that a pound cake will be the lessor cost of the two. If you do decide to use lady fingers, try to find the ones that are hard, as the soft ones tend to get too mushy. Jello makes a decent instant custard and all you have to add is milk and slowly heat up to a boil. It's a lot easier and less time consuming that making it from scratch not to mention that the instant is less expensive. If you ever come across Harts Custard Powder, buy a can of it. It's about $6, but there is enough there for quite a few trifles or other desserts that call for custard and it also has a nice rich flavor. It's what I always use now. I'll share a little secret with you, when I make my custard, I add a tablespoon of orange liquor to it while cooking.

The sequence of events is easy and there is only one rule. Make the custard at the very end because it needs the most attention. You'll be constantly stirring while it cooks and you'll be frequently stirring while letting it cool so that it doesn't develop that layer of "skin" on the surface. Trust me, you'll want to do it this way. For the rest of it, slice the strawberries in half and set aside, cut the bananas in half lengthwise and then slice the halves into 1 inch pieces and set aside, and take your pound cake and slice it in 1/2 inch slices and then cut those in half. You might want to get a second pound cake just in case you come up short. I don't really pay too much attention to how thick or thin I slice it, so sometimes I 've come up short and you don't want that to happen. In a bowl, pour the raspberry preserves and add the grand marnier or brandy and stir until it turns to a thick syrup. If you need to add more liquid, either add a little more liquor or 1/4 cup of orange juice or water. Set that aside.

Now you can start your custard. Follow the directions carefully whether you're using the Jello instant or the Birds Powder. At this point, I will assume that you decided not to make it from scratch. Be sure to stir constantly when heating it up. Once cooked, you want to let it cool. I usually fill my sink with cold water 3 inches deep and set the pan in it and stir. You want it to be warm and just beginning to solidify. Now we're ready to start the layering process. At the bottom of the trifle dish, pour a thin layer of the custard and spread it evenly at the bottom of your dish. Now cover the bottom with a layer of the sliced pound cake and sprinkle that generously with the sherry. Pour some of the raspberry preserves over that and spread it evenly to cover the pound cake. Next, take some sliced strawberries and line them cut side out around the glass so that you will be able to see them through the bowl. Take a mixture of the strawberries and bananas and spread evenly one layer onto the preserves. Finally, pour a nice layer of the custard over the berries and bananas. You have just assembled your first layer. Now just repeat until you nearly reach the top. Before you lay the final top layer of strawberries, half whip the whipping cream and pour it evenly across the final layer. Now set your strawberries on the top with the uncut side up and those raspberries? Well sprinkle them in the middle just like the picture shows.

You are finished and your dessert is ready for presentation. Set it in the fridge until ready to serve this impressive dish. I usually refrigerate it for a few hours so that the custard has nicely set. To serve, just spoon it like you would ice cream. You can also put a tablespoon or two of softened vanilla ice cream on top. Without fail, every time I have made this dessert it has been a hit. It never fails. And it's so easy to make and it doesn't take very long at all, about an hour and a half total time, if that.