Bruleed Cheese

Bruleed Cheese

Slice rind off top of a Brie or Camembert wheel. Evenly sprinkle cut side of cheese with 1 to 2 tbsp white sugar.  Caramelize with a culinary torch or under the broiler, for 2 to 3 minutes or until browned and bubbly.  Allow brûlée to harden slightly and serve with a cheese knife, for cracking with crackers and fruit.

Icewine-Braised Pears With Marmalade Creme Patissierie

Icewine-Braised Pears With Marmalade Creme Patisserie

Cooked in parchment and tied with string, these braised pears can be unwrapped at the table to reveal warm soft fruit and a decadent icewine sauce. A spoonful of marmalade-flavored custard alongside practically guarantees appreciation.  Serves 2 

Ingredients:

Marmalade Creme Patissierie
2 egg yolks 
2 tbsp (30 mL) sugar 
1 tbsp (15 mL) flour 
1 tbsp (15 mL) plus 1 tsp (5 mL) cornstarch 
¾ cup (175 mL) half & half cream 
¼ cup (60 mL) marmalade 
1 tbsp (15 mL) Grand Marnier or brandy 
Icewine-Braised Pears
2 firm but ripe Bosc pears
½ lemon
1 vanilla bean, sliced in half lengthwise
2 pieces parchment, cut into circles 13 inches (32 cm) in diameter
¼ cup (60 mL) icewine
2 tsp (10 mL) unsalted butter, melted

Directions:
In a medium-size heatproof bowl, whisk together egg yolks, sugar, flour and cornstarch until smooth.    

In a small saucepan over medium heat, combine half & half cream, marmalade and Grand Marnier. Bring to a boil. Whisk to break up and dissolve marmalade; remove from heat. Pour into egg mixture in a slow and steady stream down the side of the bowl, whisking constantly. Scrape mixture back into saucepan and return to low heat, continuing to whisk until mixture comes to a gentle boil. Cook for an additional minute; remove from heat. Pour into a small bowl, cover with cling wrap and refrigerate until completely chilled, about 3 hours. (Crème patissière can be made up to 2 days in advance.) 

Preheat oven to 325°F (160°C).

Peel pears, but leave stems intact. Rub cut side of the lemon over pears, squeezing lemon to release juice. Working from the bottom of each, cut out cores with a sharp knife, scraping to remove seeds if necessary. Tuck one half vanilla bean into each pear, folding to fit.

Using two 1-cup (250-mL) ramekins (or 2 small cereal bowls), centre 1 piece of parchment over each. Gently lower pears into ramekins, causing parchment to cup pears. Divide icewine and butter between pears. Gather parchment around stems and tie each snugly with kitchen twine into a shoelace-style knot.6 Bake in ramekins (if using cereal bowls to shape, remove from bowls and place packages directly on a cookie sheet) for 60 to 75 minutes, or until soft and tender when gently squeezed through parchment. Remove packages from ramekins (if using) and serve warm on individual dessert plates with a spoonful ofMarmalade Crème Patissière.

Fruit Cobbler

Fruit Cobbler

1 stick butter or margarine
1 cup milk
1 cup sugar
1 cup flour
1 teaspoon baking powder
Dash of salt
1 quart unsweetened fruit, peaches, cherries, blackberries

Melt butter or margarine in baking dish.  Combine the dry ingredients and mix in the milk.  Pour in the dish.  Scatter fruit over the mixture.  The crust will bake to the top and absorb the flavor of the fruit. Bake at 350 degrees for one hour.  Serve topped with whipped cream or ice cream.

Pluma Mousse

Pluma Mousse

1 1/2 cup dried prunes
1 cup raisins
1 cup dried apricots

Cook dried fruit in pot covered with water to 2 inches from top of pot.  Cook until prunes come free of the stone.

1 package red jello (sugarless)  add two pkgs if you need more color.

Mix 4 tablespoons cornstarch mixed with water and added to the liquid.  Continue to cook about 5 more minutes.  

Cut lemon into half and add to the mixture.  (don't juice or zest)  Set aside to cool.  Taste and if you need a little tartness, squeeze the lemon for some juice and taste as you add the juice for the desired tartness.

Overripe Fruit.

Dealing With Overripe Fruit

Pin it

I have a bad (if you can call it that) habit of going overboard every time I buy fresh fruit these days. Sweet Georgia peaches? I'll take a dozen! Bright red cherries? A couple pounds will do. Oh, strawberries? Might as well grab a couple quarts. And of course, I'll need half a watermelon.

Okay, maybe I'm exaggerating a little, but it's way more than two people can manage to eat. And despite my good intentions, I've been coming face to face with a lot of overripe fruit. Here's how I deal with it!

What I'm talking about is fruit that's not quite at the point where it's totally spoiled, but it's not really enjoyable to eat out of hand anymore. The kind of fruit that looks past its prime; sort of wrinkled and worn. There's more life in that produce than you might expect, so step away from the compost bin!Put 

Overripe Fruit to Work

The simplest and most immediate way to deal with overripe fruit is to puree and freeze it. Cut away any soft or spoiled areas, zip it through a blender or food processor, then freeze it in ice cube trays.

Just about any type of fruit will work! Berries, melons, stone fruits, pineapples, mangos, or whatever you happen to have. If any fruit has a pit, you'll need to remove it before pureeing. And for things like peaches and nectarines that have skin, you can remove it or leave it on. It all depends on your taste.

Of course, the most fun part is putting these frozen fruit purees to work! Blend them into smoothies, shakes, and cocktails; use them to cool drinks; or let them melt and use as a dessert topping.

Gravenstein Apple-Raisin Crisp With Vanilla Ice Cream

Gravenstein Apple-Raisin Crisp

With Vanilla Whipped Cream

*

This is another recipe from the Wine Spectator, November 30, 2006 edition.  I always enjoy the recipes from Wine Spectator.  They are always very tasty, maybe considered gourmet and do require a little time in preparation.  I will say the end result is worth the effort.

***

Ingredients:

For the filling:

1 1/2 cups raisins

1/2 cup dark rum

1/4 cup granulated sugar

1/4 cup all purpose flour

2 teaspoons ground cinnamon

1/4 cup water

2 tablespoons unsalted butter, melted

1 tablesoon fresh lemon juice

8 Gravenstein apples, peeled. cored, and diced

*

For the streusel:

3 cups all purpose flour

2 cups rolled oats

1 1/2 cups granulated sugar

1 1/2 cups light brown sugar

1 cup walnuts chopped

2 teaspoons salt

1 pound unsalted butter, chilled and cut into small pieces

Vanilla Whipped Cream for serving.  The recipe is posted on my blog with the recipe for the Pecan-Pumpkin Strudel.

***

Directions:

To make the Filling:  

Place the raisins in a glass bowl, and add the rum.  Cover with plastic wrap and microwave for 30 seconds.  Remove from the microwave and let stand until the raisins have absorbed all of the liquid, about 10 minutes.

*

Whisk the flour, sugar and cinnamon in a medium bowl.  Add the water, butter, juice and plumped raisins.  Add the apples and toss to coat. Reserve.

To make the streusel: 

Place the flour, oats, sugar, walnuts and salt in the bowl of an electric mixer fitted with a paddle attachment.  Add the butter and work the mixture until it reaches the "sandy" texture; be careful not to overmix.

*

Heat the oven to 350'F.  Place the reserved apple mixture into the bottom of a 3 quart glass or ceramic baking dish, and scatter the streusel over the top.  Bake until the streusel is golden and crisp and the liquid from the filling is bubbling. (place a sheet of foil under the crisp to catch filling overflow.  Remove from the oven.  Serve slightly cooled or at room temperature  with vanilla whipped cream.  Serves 10

Cranberry Relish

Cranberry Relish

Yesterday the lady ahead of me at the checkout in the grocery store was buying six bags of cranberries.  The cashier questioned what her plans were with six bags.   Her friends request this "gift" each year and they all have brought their jar with their name.

This sounded interesting to me and worth the try.  No more jello.

***

Ingredients:

1# bag of cranberries

1 orange

1 1/4 cups sugar

2 tablespoons Burbon

***

Directions:

Cut both ends from the orange and cut into smaller pieces and removing seeds.  Place all ingredients in a food processor and process until it is well chopped and mixed.

Prevent Berries From Molding

I received this email from a friend today and couldn't wait to share this great piece of helpful information. Thank you Alice!

Berries are delicious, but they're also kind of delicate. Raspberries in particular seem like they can mold before you even get them home from the market. There's nothing more tragic than paying $4 for a pint of local raspberries, only to look in the fridge the next day and find that fuzzy mold growing on their insides. Well, with fresh berries just starting to hit farmers markets, we can tell you that how to keep them fresh! Here’s a tip I’m sharing on how to prevent them from getting there in the first place: Wash them with vinegar. When you get your berries home, prepare a mixture of one part vinegar (white or apple cider probably work best) and ten parts water. Dump the berries into the mixture and swirl around. Drain, rinse if you want (though the mixture is so diluted you can't taste the vinegar,) and pop in the fridge. The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit, and voila! Raspberries will last a week or more, and strawberries go almost two weeks without getting moldy and soft. So go forth and stock up on those pricey little gems, knowing they'll stay fresh as long as it takes you to eat them. You're so berry velcome! PS...it also removes pesticides!!

Breakfast Bruschetta

Breakfast Bruschetta 

Makes 24 servings
Ingredients:

1 loaf french bread
butter
2 tablespoons sugar
1⁄2 teaspoon cinnamon
1⁄2 cup sour cream
2 tablespoons honey
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
Fresh fruit
Directions:
Preheat oven to 350 degrees. Cut one-inch slides of French bread and butter both sides. Combine sugar and cinnamon and sprinkle over buttered bread. 

Place on cookie sheet and bake for 6 to 8 minutes. Remove from oven and set aside until cool. 

To make the sauce, combine sour cream, honey, lemon zest and fresh lemon juice. Mix well. Place whatever type of fruit you would like on each slice of bread, such as cantaloupe, pineapple, banana, strawberries or blueberries. 

Drizzle sauce over the bread and fruit.

Avocado Fries

Avocado Fries

Ingredients:

Canola oil for frying

1/4 cup all purpose flour

1/4 teaspoon kosher salt, plus more to taste

2 large eggs, lightly beaten

1 1/4 cups panko (Japanese breadcrumbs)

2 firm ripe avocados, cut into 1/2 inch wedges

*

Directions:

Pour oil to depth of 1 1/2 inches in a medium saucepan or Dutch oven. Heat to 375 F over medium-high heat.

*

Meanwhile, combine flour and salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado wedges in flour, shaking off the excess. Dip in egg, and then dredge in panko to coat.

*

Fry avocado wedges, in batches, 30 to 60 seconds or until golden golden brown, and drain on a baking sheet in a 200 F oven to keep warm while frying remaining wedges. Sprinkle with additional salt to taste.

Makes six servings.

Chilled Avocado Soup

Chilled Avocado Soup

3 avocados, cut in chunks

3 cup chicken or vegetable broth

3 tablespoons fresh lemon or lime juice

1/3 cup fresh cilantro

1 teaspoon ground cumin

1 teaspoon salt

1/4 teaspoon cayenne pepper

Crab and Mango Garnish (recipe follows)

*

Combine ingredients in blender, and process until smooth. Cover and refrigerate 2 hours or until completely chilled. Pour soup into serving bowls. Top each serving with Crab and Mango Garnish. Makes 6 servings.

*

Crab and Mango Garnish

1/2 pound lump crab

1/4 cup sweet onion

1/2 cup diced mango

2 tablespoons cider vinegar

1 tablespoon olive oil

1 teaspoon salt

1/4 teaspoon black pepper

*

Combine ingredients in bowl; cover and chill. Makes about 2 cups

***

How To Cut An Avocado

1.) Place avocado on a cutting board. Using a very sharp knife, slice the avocado in half, following the contour of the seed. Twist and separate the halves.

*

2.) Tap the blade of the knife into the seed, and gently remove it.

*

3.) Slice or cut a crosshatch into the avocado flesh (being careful not to cut through the peel), and then scoop out the pieces with a spoon.

Breakfast Smoothie

Breakfast Smoothie

Call it Vitamin Infusion, Fiber Optimum, or just plain delicious. We spent the weekend at Palm Dessert with our son. On the menu was a smoothie for the price of $6.50. Add tax and tip and rounded out it costs about$8.50. Buy yourself a Vita-mix blender and for the price of a little kale, spinach, banana, apple, strawberry, orange, kiwi, bell pepper, celery, carrot, and fruit juice whirled in the Vita-mix, you have your daily requirements of five vegetables and five fruits.

There is no set formula or recipe for a smoothie. It can be made more or less with what you have on hand. For years I made a fruit smoothie with yogurt, banana, orange juice and a frozen combination of strawberries, raspberries and blueberries.

The benefit of healthy eating is usually returned with the years of good health. Try a breakfast smoothie tomorrow.

Our daughter Barbara sent the photos of her smoothie combination to share. Thank you Barbara.

Apple Slices Baked With Calvados In Cream

Apple Slices Baked With Calvados In Cream

This is the final recipe from the cooking class my friend Karen and I attended. We both thought the recipes of the "Traditional French Feast" were recipes we would try again. Any of these recipes are easy to prepare and use common ingredients.

***

Ingredients:

3 lbs. Golden apples

1/4 cup sugar

1/4 teaspoon ground cinnamon

1 tablespoon lemon juice

4 tablespoon melted butter

4 tablespoons of calvados, brandy, or apple jack

*

Creme au Calvados recipe follows

***

Directions:

Peel, quarter and core the apples. Cut quarters in half, lengthwise, then cut in slices.

Transfer the slices into a large bowl; add sugar, cinnamon, lemon juice, and butter. Toss the slices to coat well.

*

Preheat oven to 375. Place oven rack in middle position. Lightly butter a deep baking dish, about 7-8 inches in diameter and 2 inches deep. Pour apple slices into dish, sprinkle Calvados over apples, and bake until slices are tender but still holding their shapes, about 1 hour, basting several times with their juices.

*

Prepare Creme au Calvados (Cream with Calvados)

Increase oven temp to 400 F

*

Pour the cream over the apples, making sure cream is well blender with the apples. Transfer dish to oven and bake 10 minutes, until cream is set and apples begin to color. Let cool to room temperature or serve warm.

Creme Au Calvados

2 egg yolks

1/2 cup sugar

2 ounces Calvados Brandy

1 cup heavy cream

1/2 teaspoon vanilla extract

*

In a bowl beat egg yolks adding sugar gradually; beat until lightly thickened; beat in brandy and the cream and the vanilla.

Super-Easy Berry Cobler

Super-Easy Berry Cobbler

Ingredients:

For the batter:

2 tablespoons butter or shortening, plus more for greasing the pan.

¼ to ½ cup sugar

1 cup flour

2 teaspoons baking powder

½ cup milk

For the topping:

1½ cups berries or other sliced fresh fruit

½ to 1 cup sugar, depending on the sweetness of your berries

1 cup boiling water

Directions:

Cook's notes: You'll need a 9-inch square baking pan.

Preliminaries: Heat oven to 350 degrees. Lightly coat the baking pan with butter or shortening.

Make the batter: Mix sugar and butter or shortening, blending well. Add flour, baking powder and milk until combined. Spread batter on bottom of prepared pan. It will be sticky.

Make the topping: Spread berries on top and sprinkle with sugar. Pour boiling water on top, but do not stir.

Bake the cobbler: Place pan in preheated oven and bake for 50 minutes.

Presentation: Let cool slightly, then serve. Makes 6 to 8 servings.

Source: Adapted from Joe Kovach, Ohio State University educator, Wooster.