Friday, October 30, 2009
- Heat the white wine vinegar, water, butter and the sugar together in an ovenproof casserole dish (I used my enamelled cast iron baking dish whose lid can handle the high heat in an oven), until the sugar dissolves.
- Add the cabbage and stir till it's coated with the vinegar mixture.
- Cover and braise in an oven at 325F for 2 hours, stirring every half an hour or so to ensure even cooking.
- Remove from oven, transfer to a serving and dish and crumble creamy goat's cheese over top (optional).
Wednesday, October 21, 2009
- In a large bowl, beat the eggs and sugar. Add sour cream and maple flavouring. Combine the flour, baking soda, and salt; add to sour cream mixture and mix well. Fold in pecans.
- Pour into 2 greased and floured 9" round baking pans. Bake at 350F for 30 minutes, or until toothpick inserted near the centre comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a bowl, cream butter and confectioners' sugar. Add syrup and mix well. Spread between layers and over top and sides of cake.
- In a microwave safe bowl, melt chocolate and peanut butter chips; stir until smooth. Transfer to a pastry or a heavy-duty reusable plastic bag; cut a small hole in the corner of the bag. Pipe a tree and branches on top of cake. Combine dried fruits and sprinkle around tree base and at ends of branches to resemble fall leaves.
- Serve & ENJOY!
Tuesday, October 20, 2009
- In a small bowl, cream butter and brown sugar until light and fluffy. Gradually add flour, oats, walnuts, and cinnamon until well-blended. Press onto the bottom and 1 1/2" up the sides of a greased 9" springform pan.
- Place ona baking sheet. Bake at 325F for 10 minutes or until set. Cool on a wire rack.
- In a large bowl, beat cream cheese until fluffy. Beat in milk and juice concentrate until smooth. Add eggs; beat on low speed just until combined (batter will be thin). Pour into crust.
- Return pan to baking sheet. Bake at 325F for 40 - 45 minutes or until centre is almost set. Cool on a wire rack for 10 minutes before carefully runnign a knife around edge of pan to loosen; cool 1 hour longer.
- In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes. Cool to room temperature. Arrange over cheesecake.
- In a small saucepan, combine the cornstarch, cinnamon and juice concentrate until smooth. Bring to a boil. reduce heat; cook and stir for 1 minute, or until thickened. Immediately brush over apples.
- Refrigerate for 1 hour or unitl chilled. Remove sides of pan and serve.
1 medium pie pumpkin
2 tbsp sugar
3/4 tsp ground cinnamon, divided
1/3 cup vanilla or white chips
2 tbsp milk
1 pkg (3oz) cream cheese, softened
1/3 cup confectioners' sugar
1/3 cup solid pack pumpkin
1 tsp grated orange peel
1 cup heavy whipping cream, whipped to stiff peaks
- Cut top off pumpkin; scoop out and discard seeds. In a small bowl, combine sugar and 1/2 tsp cinnamon; sprinkle inside of pumpkin. Replace pumpkin top. Place on a baking sheet. Bake at 400F for 25-30 minutes or until crisp tender. Cool on a wire rack.
- Meanwhile, microwave vanilla chips with milk and stir until smooth. Cool to room temperature.
- In a bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, orange peel, reserved chocolate and remaining cinnamon. Fold in whipped cream. Remove pumpkin top. Spoon mousse into pie pumpkin and serve.
In a saucepan, heat oil over medium heat; saute onion, stirring occasionally for 4 minutes.
Add cranberries, apple, brown sugar, vinegar, and cinnamon stick. Bring to a boil. Reduce heat, cover and simmer, stirring twice, until sauce it thick enough to mound on a spoon (approximately 12 minutes).
Add salt and pepper. Discard cinnamon stick and serve!
- Arrange bread in an ungreased 13" x 9" baking dish. Whisk together eggs, 1 1/2 cups milk, and seasonings. Pour over the bread and set aside.
- Meanwhile in a large skillet, cook sausage meat over medium heat until no longer pink. Drain and then spoon evenly over the bread.
- Combine the soup with the cheeses and remaining milk, and spread evenly over the sausage.
- Bake, uncovered at 350F for 45-50 mins, or until the top is puffed and the centre appears set. Let stand for 5 mins before serving.
Monday, October 5, 2009
- In a small bowl, combine the flour, onions, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs (I usually use my fingers instead of a knife!)
- Combine egg and buttermilk; stir into crumb mixture just until moistened.
- Drop by 1/4 cupfuls 2" apart onto a greased baking sheet (or line it with parchment paper or use a non-stick sheet).
- Bake at 400F for 12-15 minutes or until golden brown.
- Serve warm alongside a soup or chili or even a salad!
*If you don't have buttermilk on hand, just add 1 tbsp of lemon juice to regular 2% milk and let it sit for a few minutes. Stir and it will be thickened and tart like buttermilk! *
Sunday, October 4, 2009
- Melt the butter in a large Dutch oven over medium high heat. Add the chopped onion and parsnips and saute for approximately 3 minutes.
- Stir in the spices and cook for 1 minute more, or until fragrant.
- Add the stock, and bring to a boil. Reduce the heat, cover and simmer for 45 minutes, or until the vegetables are tender.
- Cool slightly and then puree in a blender or food processor until smooth.
- Return to the pot and add the cream, heating gently.
- Put into bowls and garnish with fresh coriander...ENJOY!
ROASTED TOMATO & PASTA SOUP
1 lb ripe Italian plum tomatoes (although I used grape tomatoes), halved lengthwise
1 large red bell pepper, sliced lengthwise and seeded
1 large red onion, quartered
2 garlic cloves
1 tbsp olive oil
5 cups vegetable stock
pinch of granulated sugar
1 cup small pasta
salt and ground pepper
- Preheat the oven to 375F and spread out the tomatoes, garlic, onions and peppers on a roasting pan and drizzle with the olive oil. Roast for 30 to 45 minutes or until the vegetables are soft and slightly charred. Turn them halfway through the cooking time to ensure even roasting.
- Transfer the roasted vegetables to a food processor and add 1 cup of stock. Process until pureed. Scrape into a sieve and press the puree through into a Dutch oven. Discard the solids.
- Add the remaining stock , sugar and salt and pepper. Bring to the boil.
- Add the pasta and simmer for 7 to 8 minutes, stirring frequently, until al dente. Taste and adjust the seasonings.
*You can roast the vegetables in advance, allow them to cool then leave them in a covered bowl in the refrigerator overnight before pureeing*
IRISH LEEK & BLUE CHEESE SOUP
3 large leeks
1/4 cup butter
2 tbsp oil
4oz blue cheese (if I had Cashel blue I would have used an Irish cheese)
2 tbsp all purpose flour
1 tbsp wholegrain Irish mustard
6 1/4 cups chicken stock
ground black pepper
- Slice the leeks thinly. Heat the butter in a large Dutch oven and add the oil. Gently saute the leeks in the oil and butter until softened, but not brown.
- Grate the cheese (or crumble it like I did!), and add it to the pot, stirring over a low heat until it is melted. Add the flour and stir constantly for 2 minutes. Add ground black pepper and mustard to taste.
- Gradually add the stock, stirring constantly and blending it in well. Bring the soup to the boil. Reduce heat, cover and simmer for approximately 15 minutes.
BUTTERNUT SQUASH & APPLE SOUP
1 butternut squash, peeled, seeded and chopped
1 cooking apple, peeled, cored and chopped
2 tbsp butter
1 onion, finely chopped
2 tsp curry powder
3 3/4 cups vegetable stock
1 tsp chopped fresh sage (or 1/4 tsp of dried)
2/3 cup apple juice
salt and pepper
- Heat the butter in a large Dutch oven, over medium high heat. Add the onion and cook, stirring for 5 minutes or until soft. Stir in the curry powder. Cook to bring out the flavour and stir constantly for 2 minutes.
- Add the stock, squash, apple and sage. Bring to the boil, reduce heat, cover and simmer for 20 minutes, or until the squash and apples are soft.
- Puree the soup in blender or food processor. Return to the pot and add the apple juice. Taste and season accordingly.