Lentil Salad

Lentil Salad

This healthy salad, inspired by the tastes of the Mediterranean, is a wonderful accompaniment to grilled lamb or chicken. Use green lentils for this recipe because they hold their shape when cooked; red lentils do not.  Serves 8

Ingredients
1 tbsp (15 mL) vegetable oil
1 onion chopped
2 cloves garlic, chopped
1 tsp (5 mL) chili flakes
1 1/2 cups (375 mL) green lentils
Water to cover
1 bay leaf
2 slices lemon, about 1/2-inch (1-cm thick)
Salt and freshly ground pepper

Dressing
3 tbsp (45 mL) lemon juice
1 tbsp (15 mL) grated lemon rind
½ cup (125 mL) olive oil
1 tbsp (15 mL) fresh oregano, chopped

Garnish
6 oz (175 g) feta cheese, crumbled
½ cup (125 mL) black olives pitted and sliced
2 tsp (10 mL) chopped fresh oregano or ½ tsp (2 mL) dried
½ red pepper, finely diced
½ green pepper, finely diced
½ yellow pepper, finely diced

Directions:
In a pot, heat oil over medium heat. Add onion and garlic and sauté, stirring, for about 2 minutes or until fragrant. Stir in chili flakes.

Add lentils and cook, stirring, until lentils are coated with the seasoning mixture.

Add water to cover lentils, add bay leaf and lemon slices, squeezing them gently. Bring to boil, reduce heat to medium-low, cover and simmer for 35 to 45 minutes, or until the lentils are tender.

Season well with salt and pepper. Drain off any excess water and remove the lemon slices and bay leaf.

Mix together dressing and toss with warm lentils. Cool and then sprinkle with feta cheese, black olives, oregano and peppers. Adjust seasoning if needed. Serve on platter.
Serves 8

Layered Chocolate Budino ~ (Pudding)

Layered Chocolate Budino

Budino means pudding in Italian. This pudding is more intense and sophisticated than regular chocolate pudding. It is rich, dense and delicious. It looks spectacular in tiny glasses if you have them. If not, soufflé dishes or espresso cups work too. The milk chocolate texture is slightly different from the dark, making this both a taste and texture delight. Serve straight from the refrigerator.

Ingredients:

Dark Chocolate Layer
1 cup (250 mL) whipping cream
¼ cup (60 mL) unsalted butter
1/3 cup (80 mL) granulated sugar
1 tsp (5 mL) grated lemon rind
4 oz (125 g) chopped dark chocolate
Milk Chocolate Layer
¾ cup (175 mL) whipping cream
¼ cup (60 mL) unsalted butter
¼ cup (60 mL) granulated sugar
4 oz (125 g) milk chocolate
8 amaretti cookies

Directions:
Bring cream, butter and sugar to a boil in a saucepan, stirring constantly. Reduce heat and simmer, stirring occasionally for 3 minutes.Remove from heat and stir in grated lemon rind and dark chocolate. Let cool in pot for 15 minutes.  

Bring cream, butter and sugar to a boil in a second saucepan, stirring constantly. Reduce heat and simmer, stirring occasionally for 3 minutes. Remove from heat and stir in milk chocolate. Let cool in pot.  

Spoon 2 tbsp (30 mL) dark chocolate mixture into 8 small tumblers or other small dishes. Chill for 30 minutes. Spoon 3 tbsp (45 mL) milk chocolate mixture into each glass. Chill for another 30 minutes. Divide remaining dark chocolate mixture into each glass and chill until set, about 1 hour.

Garnish each with an amaretti cookie.

Lemon Snow Eggnog

Lemon Snow Eggnog

This is my favorite holiday beverage recipe.

Ingredients:

6 eggs separated 

1/2 cup sugar

1 tablespoon lemon rind, zested

2 qt. chilled milk

1/8 teaspoon salt

1/2 teaspoon lemon extract

1 teaspoon vanilla

1 pint whipping cream, whipped

Nutmeg for garnish

Directions:

Beat egg yolks and sugar until thick and lemon colored.  Stir in milk, salt, and flavorings.  Fold in whipped cream and stiffly beaten egg whites.  Chill and serve.  Makes about 2 1/2 quarts or 20 1/2 cup servings.
Save this recipe for your Christmas Holidays!

A Better Christmas Cake

                                                   

A Better Christmas Cake 

My trick for making a really good Christmas cake is to use high-quality dried fruit and simmer it in a mixture of alcohol that makes the flavours come together like a good cocktail; hold it together with just enough batter to turn it into a cake; bake it low and slow to keep it really moist and make small loaves that are great for sharing with family and other fruitcake lovers.

Ingredients:
6 oz (175 g) pitted prunes

6 oz (175 g) dried apricots

4 oz (125 g) dried pineapple

4 oz (125 g) dried black Mission figs, hard stem ends 

   removed

4 oz (125 g) dried cherries
4 oz (125 g) Thompson raisins
4 oz (125 g) golden raisins
¾ cup (175 mL) port
½ cup (125 mL) dark rum
½ cup (125 mL) brandy
½ tsp (2 mL) Angostura bitters
1 tbsp (15 mL) honey
1 cinnamon stick, 3 inches (8 cm) long
2 tsp (10 mL) grated lemon rind
1½ cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
1¼ tsp (6 mL) salt
¼ tsp (1 mL) ground nutmeg
¼ tsp (1 mL) cinnamon
1/8 tsp (0.5 mL) ground cloves
1/8 tsp (0.5 mL) ground allspice
1 cup (250 mL) unsalted butter, softened
1½ cups (375 mL) demerara sugar, (raw sugar) packed
4 large eggs, at room temperature

Directions:

Use kitchen scissors to cut prunes, apricots, pineapple and figs into small pieces (smaller than ½ inch/1 cm). Put in a Dutch oven or large heavy pot along with cherries, raisins, port, rum, brandy, bitters, honey and cinnamon stick. Place pot over medium-low heat and bring to a gentle simmer, stirring occasionally, for 8 minutes or until fruit mixture is plump and most of the liquid has been absorbed. Stir in grated lemon rind. Scrape into a large glass or ceramic bowl, cover tightly with plastic wrap, and let stand for a few days, or ideally a week, stirring every few days. 

Preheat oven to 275°F (140°C). Grease 5 mini loaf pans, 5 x 2 x 2 inches (13 x 5 x 5 cm) approx., and fully line with parchment paper. 

Combine flour, baking powder, salt, nutmeg, cinnamon, cloves and allspice in a small bowl and stir with a fork until uniform. 

Beat butter and sugar in the bowl of an electric mixer until light and fluffy. Add eggs, 1 at a time, beating really well between additions and scraping down sides as needed to keep batter from separating. Add flour mixture and beat until just combined (batter will be on the thin side). Scrape in dried fruit mixture and any syrupy liquid and stir until just combined. Divide batter between prepared pans and bake for 2 hours 20 minutes or until cakes are deeply golden and a cake tester comes out with crumbs clinging to it. 

Let cakes cool in pans for 10 minutes, then carefully turn out onto wire racks, peel off parchment paper and let cool fully. Wrap cooled cakes well and keep in airtight containers until ready to eat or share. No aging necessary. 
Yield: 5 small fruitcakes

Rhubarb Filled Struesel Muffins

     

Rhubarb Filled Struesel Muffins

Ingredients
Filling
1/4 cup + 1 tablespoon (60g) sugar, divided
2 tablespoons (28g) Flour
1 cup (120g) diced rhubarb
1 teaspoon grated lemon rind (zest) or 1/8 teaspoon lemon oil
3 ounces (85g) cream cheese, at room temperature
Streusel
1/2 cup (99g) sugar
1/2 cup (60g) All-Purpose Flour
3/4 teaspoon cinnamon
1/4 teaspoon + 1/8 teaspoon salt
4 tablespoons (57g) unsalted butter, softened
1/8 teaspoon almond extract
Batter
2 cups (241g) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 tablespoons (57g) unsalted butter
3/4 cup (149g) sugar
2 large eggs
1 1/2 teaspoons vanilla extract
3/4 cup (170g) sour cream

Directions:
Preheat the oven to 400°F. Line the wells of a muffin pan with papers, and grease the insides of the papers. You'll have two extra muffins to bake, so use two 6-ounce ramekins as molds; or if you have one, a 6-well muffin pan. Or simply bake in two batches.

To make the filling: Whisk 1/4 cup of the sugar and the flour together in a small bowl. Place the rhubarb in a small saucepan with the lemon zest and pour the sugar/flour mixture over it. Bring to a simmer over medium heat and cook until the mixture boils and thickens, about 5 minutes. Remove from the heat and cool to room temperature. Mix the remaining tablespoon of sugar into the cream cheese until the mixture is smooth. When the rhubarb has cooled, swirl rhubarb and cream cheese together without completely mixing the rhubarb in.

To make the streusel: In a small mixing bowl, whisk together the sugar, flour, cinnamon, and salt. Stir in the butter and almond extract, mixing until the mixture forms crumbs. Set the mixture aside.

To make the batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set the mixture aside.

In a large mixing bowl, use an electric mixer to beat together the butter and sugar until they're light and fluffy and almost white in color. Scrape the bowl, then add the eggs one at a time, beating well after each addition.

Add the vanilla and sour cream and mix until incorporated. Add the dry ingredients and mix on low speed just until the batter is smooth.


To assemble: Portion the batter into the muffin cups, using 1/4 cup of batter for each. Use a wet finger or the back of a spoon to make a 1" deep indentation in the top of each one.  

Scoop 1 tablespoon of cream cheese filling into each indentation (a teaspoon cookie scoop is very helpful here) and press it down slightly. Sprinkle the top of each muffin with 2 tablespoons of the streusel mixture, pressing it in just a bit to help it stick.

Bake the muffins for 22 to 25 minutes, until a cake tester or toothpick inserted into the center comes out clean. Remove from the oven and cool in the pan on a rack for 5 minutes, then tilt out of the pan and transfer to the rack to finish cooling completely.

Store any leftovers in the refrigerator, covered, for up to 1 week

Roast Cornish Hen With Pomegranate Glaze

  Roast Cornish Hens With Pomegranate Glaze        

If fresh hens are available, they are juicier and have a better texture than frozen ones. Four small hens will feed 4 people; larger ones may be cut in half, serving half per person. However, make an extra in case people want seconds. Use low-sodium or homemade chicken broth in the sauce, for the best taste.

Herb Butter
¼ cup (50 mL) butter, softened
2 tbsp (25 mL) chopped parsley
2 tbsp (25 mL) chopped fresh chervil or tarragon
1 tsp (5 mL) grated lemon rind
1 tbsp (15 mL) olive oil
Salt and freshly ground pepper

Glaze
2 tbsp (25 mL) chopped shallots
½ cup (125 mL) red wine
½ cup (125 mL) pomegranate juice
2 cups (500 mL) chicken broth
3 tbsp (45 mL) chilled unsalted butter, cut in squares
¼ tsp (1 mL) truffle oil or more to taste

Directions:

Remove backbones from hens by cutting along either side with kitchen shears. Take a knife and cut through the small piece of cartilage just above the breastbone. Bend the hen backward to expose breastbone, and gently remove. Remove wing tips and first joint. Reserve bones for stock or discard (or have the butcher do it).

Preheat oven to 400°F (200°C).

Beat together butter, parsley, chervil and lemon rind and reserve. 

Heat olive oil in a skillet over medium-high heat. Season hens with salt and pepper and place, 1 at a time, skin-side down in skillet. Cook for 3 minutes or until golden, then turn over and cook another minute. Remove hens to rack over a roasting pan, skin-side up and reserve skillet for making glaze. Brush hens with seasoned butter.

Bake hens for 35 to 40 minutes or until juices are clear.

Remove fat from skillet while hens are roasting and wipe with paper towel. Add shallots, red wine and pomegranate juice over high heat. Bring to boil and reduce until syrupy, about 3 to 5 minutes. Add broth and continue to cook until reduced by half, about 5 to 7 minutes. Beat in butter. If sauce is too thin boil until slightly thickened. Season with salt and pepper. Stir in truffle oil to taste. Re-warm when needed.

Cut hens in half and coat with a little glaze. Drizzle the plate with any remaining glaze.

Serves 4

Christmas Cake

 

A Better Christmas Cake 

My trick for making a really good Christmas cake is to use high-quality dried fruit and simmer it in a mixture of alcohol that makes the flavours come together like a good cocktail; hold it together with just enough batter to turn it into a cake; bake it low and slow to keep it really moist and make small loaves that are great for sharing with family and other fruitcake lovers.

Ingredients:
6 oz (175 g) pitted prunes

6 oz (175 g) dried apricots

4 oz (125 g) dried pineapple

4 oz (125 g) dried black Mission figs, hard stem ends 

   removed

4 oz (125 g) dried cherries
4 oz (125 g) Thompson raisins
4 oz (125 g) golden raisins
¾ cup (175 mL) port
½ cup (125 mL) dark rum
½ cup (125 mL) brandy
½ tsp (2 mL) Angostura bitters
1 tbsp (15 mL) honey
1 cinnamon stick, 3 inches (8 cm) long
2 tsp (10 mL) grated lemon rind
1½ cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
1¼ tsp (6 mL) salt
¼ tsp (1 mL) ground nutmeg
¼ tsp (1 mL) cinnamon
1/8 tsp (0.5 mL) ground cloves
1/8 tsp (0.5 mL) ground allspice
1 cup (250 mL) unsalted butter, softened
1½ cups (375 mL) demerara sugar, (raw sugar) packed
4 large eggs, at room temperature

Directions:

Use kitchen scissors to cut prunes, apricots, pineapple and figs into small pieces (smaller than ½ inch/1 cm). Put in a Dutch oven or large heavy pot along with cherries, raisins, port, rum, brandy, bitters, honey and cinnamon stick. Place pot over medium-low heat and bring to a gentle simmer, stirring occasionally, for 8 minutes or until fruit mixture is plump and most of the liquid has been absorbed. Stir in grated lemon rind. Scrape into a large glass or ceramic bowl, cover tightly with plastic wrap, and let stand for a few days, or ideally a week, stirring every few days. 

Preheat oven to 275°F (140°C). Grease 5 mini loaf pans, 5 x 2 x 2 inches (13 x 5 x 5 cm) approx., and fully line with parchment paper. 

Combine flour, baking powder, salt, nutmeg, cinnamon, cloves and allspice in a small bowl and stir with a fork until uniform. 

Beat butter and sugar in the bowl of an electric mixer until light and fluffy. Add eggs, 1 at a time, beating really well between additions and scraping down sides as needed to keep batter from separating. Add flour mixture and beat until just combined (batter will be on the thin side). Scrape in dried fruit mixture and any syrupy liquid and stir until just combined. Divide batter between prepared pans and bake for 2 hours 20 minutes or until cakes are deeply golden and a cake tester comes out with crumbs clinging to it. 

Let cakes cool in pans for 10 minutes, then carefully turn out onto wire racks, peel off parchment paper and let cool fully. Wrap cooled cakes well and keep in airtight containers until ready to eat or share. No aging necessary. 
Yield: 5 small fruitcakes

Butterflied Lamb With Italian Seasonings

BUTTERFLIED LAMB WITH ITALIAN SEASONINGS This recipe makes a superb lamb with lots of flavor highlighted by the vinaigrette, which should be lightly drizzled onto the meat when serving. Ingredients: 1 boneless leg of lamb, 3 lbs (1.5 kg), butterflied 2 tbsp (30 mL) sliced garlic 2 tbsp (30 mL) small rosemary sprigs 4 anchovy fillets, cut into pieces 2 tbsp (30 mL) olive oil 1 tsp (5 mL) grated lemon rind Salt and freshly ground pepper BAGNA CAUDE VINAIGRETTE ⅓ cup (80 mL) olive oil 1 tbsp (15 mL) chopped garlic 2 tbsp (30 mL) chopped anchovies ¼ cup (60 mL) lemon juice 1 tsp (5 mL) grated lemon rind ½ cup (125 mL) chopped mint Directions: Cut slashes in the fat of the lamb leg with a sharp knife. Stuff half of garlic, rosemary and anchovies into slashes. Turn lamb over and stuff remaining garlic, rosemary and anchovies between the folds of the meat. Combine oil and grated lemon rind and brush all over lamb. Leave to marinate for 2 hours or overnight in refrigerator. Preheat grill to high. Season lamb with salt and pepper. Place lamb, fat-side down, on grill and sear each side for 3 minutes. Turn off middle burner and place lamb, fat-side up, on turned-off side. Close lid and grill for 15 to 20 minutes or until meat is pink. Remove from heat and let rest. Combine olive oil, garlic, anchovies, lemon juice, lemon rind and mint in a bowl to make vinaigrette; season with salt and pepper. Drizzle over lamb when serving. Serves 6 to 8