Ingredient: butter,

Orange Rolls w/ Sour Cream Butter Glaze

Oranges, whether you use the whole orange or just the juice and zest, are so refreshing and flavorful in baking. I remember my mother making an orange bread loaf. I thought it was so unique because it used the fresh orange zest. The flavor was so distinct along with the bread being wonderfully moist. This recipe was one that has remained with me over the years. When I came across this recipe for orange rolls it naturally  caught my attention. After I read through numerous reviews, I realized there was some history behind them as well. It seems that the original recipe was called ‘Orange Butter Coffee Cake’ and was the $5000. prize winner in Pillsbury’s 16th Grand National Bake Off by Mrs. Lawrence Hoerig of Mequon, Wisconsin. Originally it had toasted coconut in the sugar/orange zest filling and more sprinkled over the top after it was baked.

Before there was The British Baking Show, Cupcake Wars etc. etc., there was the Pillsbury Bake-Off® Contest. The legendary baking competition was introduced in 1949 in honor of Pillsbury’s 80th birthday and as an effort to promote Pillsbury™ Best® flour. At the heart of the Bake-Off was the desire to create an opportunity for American homemakers to not only share their beloved recipes, but to also share the stories that go along with them.

Originally called the Grand National Recipe and Baking Contest, 1949’s inaugural Bake-Off received thousands of entries from across the country. Pillsbury Best flour was a required ingredient in all recipe submissions and there were six categories that participants could enter: breads, cakes, pies, cookies, entrees and desserts. If participants submitted a seal from the Pillsbury Best flour they used in the recipe, their prize money could be doubled.

A panel of Pillsbury home economists eventually narrowed the entries down to 100 finalists. Each finalist was invited to the live competition at the Waldorf-Astoria hotel in New York City to make their recipe in hopes of winning the $25,000 grand prize. Before contestants could prepare their recipes, electricians installed 100 oven stations in a Waldorf-Astoria ballroom. In order to power all those ovens, the hotel actually had to tap into the electrical supply for the New York City subway system! Interesting!

Since its inception in 1949, the Bake-Off has inspired thousands of people to submit their original recipes and Pillsbury has awarded millions of dollars in prizes. Over time, the contest’s rules and regulations adapted to reflect evolving food trends and American culture.

I included the original recipe & a picture from the 1949 Bake-Off at the Waldorf-Astoria in New York City at the bottom of the blog/recipe.

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 Orange Rolls w/ Sour Cream Butter Glaze
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Course dessert
Cuisine American
Keyword orange rolls w/ sour cream butter glaze
Servings
Ingredients
Dough
Glaze
Course dessert
Cuisine American
Keyword orange rolls w/ sour cream butter glaze
Servings
Ingredients
Dough
Glaze
Votes: 1
Rating: 5
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Instructions
Dough
  1. In a small dish, dissolve yeast in lukewarm water. Let stand for 5 minutes to allow yeast to activate.
  2. In a large bowl, combine yeast mixture, 1/4 cup sugar, 6 Tbsp melted butter, eggs, sour cream & salt until smooth. Gradually add 2 cups of the flour, 1/2 cup at a time, & combine until mixture is smooth. Gradually add remaining 1 (1/4) cups flour until it creates a soft dough (you may NOT need all of the flour).
  3. Turn the dough onto a lightly floured surface & knead until smooth & elastic (about 5 minutes). Place in a lightly buttered bowl, turning to butter the top. Cover & let rise in a warm place for 1 1/2 hours or until almost doubled in bulk.
  4. Combine the orange zest & 3/4 cup dark brown sugar in a bowl & stir until well combined. Set aside. Line a 9-inch springform pan with parchment paper. Set aside.
  5. When dough has risen, turn it onto a lightly floured surface & cut it evenly into 3 pieces. Roll each one into a rectangle with a thickness of 1/4-inch. Divide orange-zest/sugar mixture between the 3 pieces & lightly spread evenly.
  6. Starting from the longest side, roll each piece jelly-roll style. Slice a 1 1/2-inch long piece off each ends of the rolls. Cut the middle part of each roll into 4 triangles.
  7. In the middle of the springform pan, arrange cut ends of the rolls around each other to form a circle, placing the cut sides down. Arrange the cut triangles to completely surround the middle circle. Cover the pan with plastic wrap & a tea towel & allow to rise in a warm place for about 1 hour or until the rolls are almost doubled in size.
  8. Preheat oven to 350 F.
  9. Bake rolls about 30-40 minutes or until baked & golden in color. Remove the rolls from the oven & start the glaze.
Glaze
  1. Stir sugar, sour cream, butter orange juice & a pinch of salt together in a medium pan over medium heat. Bring to a boil & stir constantly for 3 minutes. Remove from heat.
  2. Pour the glaze evenly over warm rolls.
Recipe Notes
  • Orange Butter Coffee Cake

    $5000 prize winner in Pillsbury’s 16th Grand National Bake Off

    Makes one large coffee cake.

    Soften in a mixing bowl 1 pkg. dry yeast in 1/4 cup warm water.

    Stir in

    • 1/4 cup sugar
    • 1 tsp. salt
    • 6 Tbsp. melted butter
    • 2 eggs
    • 1/2 cup dairy sour cream

    Gradually add 2 3/4 to 3 all purpose flour, beating well after each addition.

    Cover and let rise in a warm place, 85 to 90 degrees, until doubled; about 2 hours.

    Combine:

    • 3/4 cup sugar,
    • 3/4 cup coconut and
    • 2 Tbsp. grated orange rind.

    Knead dough on a well-floured board about 15 times. Roll out half of the dough in 12″ circle. Brush with 1 Tbsp. melted butter. Sprinkle with half of the coconut mixture. Cut into 12 pie-shaped wedges. Roll up, starting with the wide end and rolling to a point. Repeat with the remaining half of the dough. Place rolls point side down in a well greased 13×9″ pan. Cover and let rise until light and doubled; about one hour. Bake at 350 degrees for 25 to 30 minutes until golden brown. Pour glaze over hot coffee cake and sprinkle with 1/4 cup coconut. Cool in pan.

     

    Orange Glaze.

    Combine in a saucepan 3/4 cup sugar, 1/2 cup dairy sour cream, 2 Tbsp. orange juice and 1/4 cup butter. Boil 3 minutes, stirring occasionally.

Baked Leek & Meatball Casserole

The unique flavor profile of leeks adds depth and complexity to a wide range of dishes, making them a versatile and valuable ingredient in the culinary world. Whether sautéed, braised, or added to soups and stews, leeks have the power to elevate the taste experience and bring a touch of elegance to even the simplest meal.

Leeks have very similar properties to garlic and onion. The green parts have a lovely, green onion and slightly garlicky flavor and can be used cooked or raw. Otherwise, the whole leek – white, pale and dark green parts – can be used, although some people prefer to discard the dark green leaves. Leeks can be braised, fried, roasted, boiled, sautéed, or sliced thinly and eaten raw in salads. Leeks are often thought of as French food but there are many cuisines and dishes that use this vegetable, and of course, it can be used instead of onions.

From the moment the aroma of leeks fills the kitchen, to the visual appeal they bring to a dish, and the delightful transformation of their texture when cooked, leeks truly tantalize the senses.

This leek and meatball casserole is simple to make but huge on flavor thanks to this wonderful vegetable.

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 Baked Leek & Meatball Casserole
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Rating: 5
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Course Main Dish
Cuisine American
Keyword baked leek & meatball casserole
Servings
Ingredients
Meatballs
Béchamel Sauce
Course Main Dish
Cuisine American
Keyword baked leek & meatball casserole
Servings
Ingredients
Meatballs
Béchamel Sauce
Votes: 1
Rating: 5
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Instructions
Meatballs
  1. Preheat oven to 350 F. Spray a foil lined baking sheet. Set aside.
  2. In a large bowl, combine ground meat, shallots, egg, coriander, cumin, ginger, potatoes, salt & pepper. Do not overmix. Form into 15 meatballs & place on prepared baking sheet. Bake while preparing sauce for about 10-14 minutes or just until almost done. Do not overcook since they will be baking again in the sauce with the leeks.
Leeks
  1. Clean the leeks by first taking off the first layers that usually have sand in them. Wash thoroughly & set upright to drain. With the center of the leek, it is rolled tightly so no sand is able to get in, you can slice this portion into the 3/4-inch pieces. With the outer leeks, slice them thinly. I always use the entire leek (both green & white parts).
Béchamel Sauce
  1. In a saucepan, melt the butter then whisk in the flour & cook for a couple of minutes. Whisk in the vegetable stock a little at a time then add the cream. Bring the sauce to a boil & season with salt & pepper. Allow to simmer for about 10 minutes, stirring occasionally.
  2. Pour half of the sauce in an 11 x 7 baking dish & top with THINLY SLICED leeks. Place meatballs over this layer, placing 3/4-inch PIECES of leek in between meatballs. Cover with remaining béchamel sauce. Cover with foil & bake in 350 F. oven for about 25 minutes.
  3. Cook bacon until done but not too crisp. Blot on paper towel & coarsely chop.
  4. When casserole comes out of the oven, sprinkle with bacon & serve.

Pulled Pork w/ Swiss Mac & Cheese

The exact origin of the classic ‘macaroni and cheese’ is unknown, though it likely hails from northern Europe. Although there were French dishes with pasta and cheese as early as the 14th century, it was an English writer and businesswoman called Elizabeth Raffald who first wrote the recipe for what we would recognize as macaroni and cheese in 1769. Elizabeth’s recipe was for macaroni, cooked in a béchamel sauce with cheddar cheese added and sprinkled with parmesan.

Many countries have a profound love and deep historical connection to a version of this dish including the USA, Canada, the United Kingdom, France and of course Italy where pasta was first popularized in Europe. It is also possible that some of its origins may trace back to the Alps of Switzerland.

In Swiss-German, mac and cheese is called Älplermagronen, which roughly translates as alpine macaroni. It is the Swiss version of the American macaroni and cheese, but heartier and with bolder flavors.

Alpine macaroni is essentially Swiss mac and cheese with potatoes. Macaroni and cubed potatoes collectively drown in a decadent cheese sauce! This classic is topped with caramelized onions and crispy bacon pieces, served with a side of applesauce. The recipe was invented back in the 1930s and is comprised of ingredients easily available to herdsman keeping an eye on their cows grazing in the Alps.

This humble pasta w/ cheese dish has become an ultimate comfort food in a plethora of cultures and countries around the world. There have been many inventive twists put on this classic. The 1953 edition of the Better Homes & Gardens cookbook, calls for a sauce made from Velveeta, onion and cream of mushroom soup. Other variations sub in Brie, figs, rosemary and mushrooms for the traditional cheddar-based sauce.

In our meal today, I’m putting my own twist on this version of Swiss Älplermagronen by omitting the potatoes and bacon and adding some pulled pork. Instead of serving the applesauce on the side, I’m adding it to the cheese sauce. Applesauce might sound like a weird addition, but it works. Just like cheddar melted over a piece of apple pie is an unexpectedly delicious treat.

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 Pulled Pork w/ Swiss Mac & Cheese
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Cuisine European
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Cuisine European
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Bring a pot of salted water to a boil & cook macaroni (or orecchiette pasta) according to package directions. When cooked to al dente stage, drain well, RESERVING pasta water. Drizzle pasta with 1 Tbsp olive oil. Shake it around a bit in the colander to keep it from sticking together.
  2. In same pot used to cook pasta, melt butter & sauté onion until tender crisp then whisk in flour. Cook mixture for 2 minutes, whisking all the while then whisk in milk & applesauce. Cook for 2 more minutes continuing to whisk while the mixture is thickening.
  3. Preheat oven to 375 F. Lightly butter a 9 x 9-inch baking dish, set aside.
  4. Remove from heat & stir in salt, pepper, sage, Gruyere, cheddar & pulled pork. Combine then add cooked pasta & stir until pasta is evenly covered with sauce. If mixture is too thick, adjust consistency with some reserved pasta water.
  5. Place in a baking dish & bake uncovered for 30-40 minutes or until pasta begins to turn slightly golden brown.

Strawberry Rhubarb Oven Pancake

ENJOYING SHROVE TUESDAY!

Shrove Tuesday is a day of feasting and celebration before the 40 days of fasting known as Lent. Celebrated by Anglo-Saxon Christians, participants would attend confession in order to be ‘shriven’ (forgiven for their sins). A bell rang to call everyone to church. This bell came to be known as the Pancake Bell and is still rung today.

Pancakes got their start as a breakfast food around 1100 AD, when Shrove Tuesday (sometimes called Pancake Day) became a traditional way to use up eggs, sugar and fats before the fast, and making pancakes was the perfect way to do it! The ingredients of pancakes also symbolize four pillars of the Christian Faith. Flour for sustenance, eggs for creation, salt for wholesomeness, and milk for purity.

Before the 1800s, it wasn’t uncommon to use snow (which contains ammonia) in place of baking soda in the batter, and until the 1800s, brandy or wine was often used in place of milk or cream! The name was changed from flapjack to pancake in North America in the 1870s, and maple syrup became the topping of choice in the 1880s. Then in 1931, Bisquick was introduced, and home cooks began making even fluffier pancakes with less time and effort.

This oven pancake is made similar to a Dutch or German pancake except instead of putting the filling on after its cooked, its baked right into it. This oven method also eliminates having to cook pancakes individually on a griddle which is more time consuming when everyone is hungry!

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 Strawberry Rhubarb Oven Pancake
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Course Brunch
Keyword strawberry rhubarb oven pancake
Servings
Ingredients
Batter
Topping
Course Brunch
Keyword strawberry rhubarb oven pancake
Servings
Ingredients
Batter
Topping
Votes: 1
Rating: 5
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Instructions
  1. Preheat the oven to 425 F.
  2. In a large bowl whisk together eggs, melted butter, milk & vanilla. Add flour, sugar, baking powder & salt & mix well to combine. Try to whisk out most of the lumps, but it's ok if some remain.
  3. Melt 2 tbsp butter in an 8- or 10-inch ovenproof skillet (such as cast iron) over medium low heat. Swirl to cover the bottom & sides of the pan. Add the sugar & cinnamon. Stir. The mixture will look dry at first but will loosen as the sugar melts.
  4. Add the diced rhubarb to the pan and cook, stirring with the sugar until rhubarb starts to become soft. Add diced strawberries & cook for another minute.
  5. Spread the fruit out into an even layer & add the batter mixture. Turn the heat off the pan & move the pan to the oven. Bake for 15 minutes.
  6. Lower the oven temperature to 350 F. & bake for an additional 10 minutes.
  7. Remove from the oven and let sit for 5 minutes. Flip the pancake by running a knife around its edges to loosen it from the pan & placing a plate larger than the pan on top of it. Use an oven mitt & flip in one smooth motion. The pancake should release from the pan easily.
  8. Slice & serve.

Mango Cream Crumble Squares

What is the difference between crumble and streusel? It seems there is no clear, distinct difference, at least in present-day North America. Streusel originated in Germany and was made by cutting butter into a mixture of flour and (white) sugar. Over the years, many people have made subtle variations to improve upon the base recipe to their taste preferences and is often referred to as ‘crumb topping’.

When it comes to baked fruit-and-pastry desserts, the classic pie isn’t the only game in town. Crumbles work with whatever fruit is in season or available and in any shape pan.

Bright, juicy mangoes make a delicious winter or summer dessert. A crumble gives you all the wonderful flavor of a fruit pie, but with much less prep work. The easy crust/crumble topping takes the place of a more time-consuming pastry crust. There’s no rolling or chilling; all you have to do is combine the ingredients, place some under the fruit and sprinkle the rest of the crumbs over the top. It’s that easy!

These mango crumble squares aren’t overly sweet as they get lots of their sweetness from the natural sweetness of the mangos with the mango flavor coming through in every bite. I added a cheesecake layer to make these squares just a bit fancier but it can be easily left out if you wish.

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 Mango Cream Crumble Squares
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Course dessert
Cuisine American
Keyword mango cream crumble squares, mango crumble bars
Servings
Ingredients
Crust & Crumble Topping
Mango Layer
Cheesecake Layer
Course dessert
Cuisine American
Keyword mango cream crumble squares, mango crumble bars
Servings
Ingredients
Crust & Crumble Topping
Mango Layer
Cheesecake Layer
Votes: 1
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Instructions
  1. Preheat oven to 350 F. Line an 8-inch square pan with foil & spray with cooking spray; set aside.
Crust & Topping
  1. In a large, microwave-safe bowl melt butter. Add flour, oats, sugars salt & stir to combine. Mixture will be dry & sandy with some larger, well formed crumble pieces. Reserve 1 heaping cup of the mixture to be sprinkled on later as topping. Transfer remaining mixture to prepared pan. Using a spatula, press down lightly to create an even, smooth, flat crust; set aside.
Cheesecake Layer
  1. In a small bowl, beat together cream cheese, milk, lemon juice & egg. Add egg beating only until it is incorporated.
Mango Layer
  1. In the mixing bowl that you used for the crumble, add all mango layer ingredients & toss to combine.
Assembly / Baking
  1. Evenly distribute cheesecake mixture over the crust. Top with mango mixture then evenly sprinkle the reserved crumble topping mixture over all. Bake for about 45 minutes or until cheesecake is set & crumble is lightly browned. Squares may take longer if the mangoes are very juicy.
  2. Place pan on a wire rack & allow squares to cool for at least 1 hour (preferably more) before slicing & serving. If sliced before completely cooled they tend to fall apart.

Pork Tenderloin in Savoy Cabbage w/ Mushrooms

Pork tenderloin gets plenty of attention for its leanness. After all, it rivals boneless, skinless chicken breast. But tenderloins also deserve credit for their versatility. They lend themselves to so many different preparations, you never need to serve it the same way twice.

This tenderloin wrapped in savoy cabbage with mushrooms puts a new spin on the basic cabbage roll idea. The complete meal is ready in just over an hour and it tastes absolutely great.

Savoy cabbage is believed to have originated in Europe and was first documented in the 1500s in a region once ruled by the Italian House of Savoy. This region bordered France, Italy, and Switzerland and the cabbage was later introduced to northern Europe in the 18th century. Today Savoy cabbage can be found at specialty grocers and local supermarkets in Europe, Asia, Canada, and the USA.

Savoy cabbage is best suited for both raw and cooked applications such as roasting, braising, steaming, boiling, baking and stir-frying. It is considered the most versatile of all cabbages and can be used as a substitute for both western hard-heading types and Chinese loose-heading varieties. The frilly texture and mild, sweet flavor of Savoy cabbage can supplement slaws and salads when raw, and soups, stews, and curries when cooked. It can also be sliced thinly and mixed into pasta, stuffed with meats such as duck, sausage or bacon and baked, or utilized as a wrap substitute for tacos or spring rolls. In addition to cooked applications, Savoy cabbage can pickled and preserved for extended use as a condiment. Savoy cabbage pairs well with herbs such as sage, thyme, caraway, dill, and mint, horseradish, avocadoes, apples, onions, garlic, carrots, peas, corn, fennel, potatoes, nuts such as peanuts, almonds, and walnuts and juniper berries. The cabbage will keep 1-2 weeks when loosely wrapped in plastic and stored in the crisper drawer of the refrigerator.

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 Pork Tenderloin in Savoy Cabbage w/ Mushrooms
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Course Main Dish
Keyword pork tenderloin in savoy cabbage w/ mushrooms
Servings
Ingredients
Pork Tenderloin
Vegetables
Course Main Dish
Keyword pork tenderloin in savoy cabbage w/ mushrooms
Servings
Ingredients
Pork Tenderloin
Vegetables
Votes: 1
Rating: 5
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Instructions
Tenderloin
  1. Blanch the savoy cabbage leaves in boiling salted water for about 45 seconds. Remove, rinse in cold water & pat dry. Trim the mushrooms & chop.
  2. Melt butter in a saucepan & cook the shallots & mushrooms until the liquid has evaporated. Season with salt & pepper to taste & remove from heat, allow to cool slightly & stir in beaten egg yolk & cheese.
  3. Heat the oil in a frying pan & sear tenderloin on all sides, then remove from pan.
  4. On a sheet of saran, place bacon ensuring that each piece slightly overlaps each other. Layer the bacon the same length as the tenderloin.
  5. Lay the cabbage leaves overlapping slightly on another sheet of saran. Spread the mushroom mixture over the leaves. Sprinkle the tenderloin with Montreal Steak Spice then place on top of mushroom mixture. Using saran, wrap the tenderloin in the cabbage then place cabbage wrapped tenderloin onto bacon lined saran paper.
  6. Wrap the bacon tightly around all with the help of the saran wrap. Twist the ends of the saran make a nice tight roll. Place in refrigerator until ready to roast.
Veggies
  1. Prepare vegetables. Melt 1 Tbsp butter in a saucepan, sauté vegetables & season with salt & pepper. Pour in the broth, cover & simmer over low heat for about 10 minutes. This can be done while meat is roasting.
Cook & Serve
  1. Preheat oven to 400 F.
  2. Place tenderloin in a no-stick pan over medium heat & brown off the bacon on all sides. When evenly browned, transfer to preheated oven & roast for 30 minutes, then rest for 2 minutes before slicing.
  3. Place veggies & broth on a platter. Slice tenderloin & place on top of veggies for serving.

Boursin Chicken

CELEBRATING FAMILY DAY!

Family Day is observed on the third Monday in February in 5 Canadian provinces, where it is a day off for the general population with schools and most businesses being closed. However, there are some provinces where the holiday is named slightly different and is for different reasons. Its timing is said to have been selected to coincide with the American holiday of Presidents Day. About two-thirds of all Canadians will have the day off on Family Day.

Alberta was the first province to adopt Family Day as a statutory holiday in 1990. Family Day was scheduled to fall between New Year’s Day and Good Friday in order to grant another day off between these celebrations as they are approximately three months apart.

Chicken always seems like a family meal to me. Growing up on a farm where there were chickens being raised, that was always my mother’s ‘go-to‘ meal. That’s not to say it wasn’t delicious but definitely she knew every possible way there was to cook chicken I’m sure.

Using Boursin cheese in the sauce for this chicken takes it from your basic meal to something special without any effort at all, giving you more time with family & friends.

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 Boursin Chicken
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Course Main Dish
Cuisine American
Keyword Boursin chicken
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Ingredients
Course Main Dish
Cuisine American
Keyword Boursin chicken
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Cut the chicken breasts in half lengthwise to get 4 thinner pieces. Season them with the garlic powder and some salt & pepper.
  2. Add the oil and butter to a skillet over medium-high heat and let it heat up for a few minutes. Cook the chicken for about 5-6 minutes/side or until cooked through, then transfer it to a plate.
  3. To the skillet, add the onions and sauté for about 5 minutes or until softened and lightly browned. If the pan seems dry, add a small splash more olive oil.
  4. Add the chicken broth and the Boursin cheese to the skillet. Stir until you've got a smooth sauce. Let it bubble for 5 minutes, then stir in the chopped parsley if using.
  5. Add the chicken (and any plate juices) back into the skillet and let it warm through for a couple of minutes. The sauce should be thicker by now (you can always cook it a bit longer if need be). If it's too thick, you can add another splash of chicken broth.
  6. Season with salt & pepper if needed (I find the sauce fairly salty when using regular broth) and serve immediately.

Shrimp Stuffed Salmon Paupiettes

HAPPY NEW YEAR’S DAY!

New Year’s celebrations bring thoughts of new beginnings. People all over the world are preparing traditional foods in hopes of bringing good luck and fortune in 2025. On the list for many: seafood, especially fish. Many believe fish to be a lucky New Year’s food because fish scales resemble coins. Fish also swim in schools, which for many can inspire feelings of abundance. Finally, fish travel forward, representing progress.

In North America the most common type of fish often served on New Year’s is salmon, as the color pink is often used to signify luck. 

For our New Year’s meal, we are having a stuffed salmon paupiette.

A paupiette is a French dish made from a thin piece of meat, poultry or fish that is stuffed with additional ingredients. The base of the dish is pounded thin and covered with a filling of finely chopped vegetables, meats, fruits, breadcrumbs and tightly formed into a roll. Once the stuffed fish, poultry or meat is cooked through, it is generally cut into small rounds prior to serving. Paupiettes are also commonly referred to as roulades, a word based on the French word meaning ‘to roll’.

BEST WISHES FOR HEALTH & HAPPINESS TO EVERYONE IN 2025!

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 Shrimp Stuffed Salmon Paupiettes
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Course Main Dish
Keyword shrimp stuffed salmon paupiettes
Servings
Ingredients
Course Main Dish
Keyword shrimp stuffed salmon paupiettes
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Slice salmon fillet into 2 or 4 long strips. Flatten GENTLY with a meat mallet. Rub fillets with olive oil then season with salt & pepper.
  2. Melt butter over medium-high heat in a large skillet. Add garlic & onion; sauté until onions are translucent. Add shrimp, salt & Old Bay seasoning.
  3. Sauté until shrimp is barely pink. Transfer to a bowl & allow to cool. When cooled, add parsley, bread crumbs & cream cheese to shrimp mixture & gently stir to blend ingredients.
  4. Preheat oven to 375 F.
  5. Divide stuffing mixture between the 4 strips of salmon fillet. Spread stuffing out evenly & roll each one up, jelly-roll style. Tie each one with some kitchen twine to ensure they will stay rolled.
  6. Place the stuffed fillets in a shallow baking dish. Bake salmon for 45 minutes or until salmon is JUST cooked. Place grape tomatoes in a small baking dish, toss with either some Golden Italian dressing or olive oil & roast until skins are slightly popping open.
  7. Serve with roasted tomatoes & guacamole on the side.

Roast Turkey Breast w/ Barley & Pomegranate Stuffing

SEASON’S GREETINGS!

Today, December 25th, our family celebrates my sister Rita’s birthday. She will forever be the special Christmas gift our family was so privileged to receive on that Christmas day. This time of the year makes us reflect on many different things. This moment, this day, this season will never come again. Treasure it and treasure those you love who make it memorable. I like to keep in mind that the best reflection of Christmas takes place in the mirror of our own hearts.

I think it would be safe to say that turkey still rules the day as the most traditional centerpiece for the Canadian Christmas dinner. Canada is a country with a very diverse background, so we enjoy a mix of cuisines and traditions from all over the world. Although that festive foul remains the center focus, other dishes on the table are undoubtedly reflecting how Canadian tastes are changing.

Because people are travelling more, our knowledge of food has expanded dramatically. It’s all about flavor now, which has led us to more exotic spices and ingredients. We have become much more sophisticated in our approach to preparing food.

Pomegranates are considered a symbol of Christmas in Greece. The fruit is frequently depicted in seasonal contexts, be it on Christmas cards or posters, or replicated in three-dimensional form made of pottery, silver, brass, glass, even gold as a tabletop ornament, a bauble or tree ornament, or as a precious and pretty attachment to classy gift wrappings.

In ancient Greece, it seems to have mainly symbolized fertility, but in the modern Greek tradition that meaning has shifted a little, the pomegranate now being a symbol primarily of prosperity and good fortune. Habitually, a single fruit is hung up above the door of the house on Christmas Day. When the clock strikes twelve on New Year’s Eve, all the lights go out and the whole family goes out on the doorstep of the house. Then the one that is chosen to enter the door of the house first -usually father of the house- breaks the pomegranate and the wonderful red fruits pop up on the door. He always breaks it with his right hand and enters with his right foot as this is believed it will bring luck in the new year. The juicy pieces of pomegranate that look like rubies fill the house with health and happiness (as well as the pomegranate seeds).

Christmas comes and goes each year during which the ‘Christmas Spirit’ is alive and well. Wouldn’t it be nice if that same spirit was applied to our daily lives all year long.

BIRTHDAY WISHES WITH LOVE TO YOU RITA. HOPE YOU & RICK HAVE A WONDERFUL DAY!

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 Roast Turkey Breast w/ Barley & Pomegranate Stuffing
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Rating: 5
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Course Main Dish
Keyword turkey breast w/ barley & pomegranate seed stuffing
Servings
Ingredients
Stuffing
Turkey
Herb Butter
Course Main Dish
Keyword turkey breast w/ barley & pomegranate seed stuffing
Servings
Ingredients
Stuffing
Turkey
Herb Butter
Votes: 1
Rating: 5
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Instructions
Stuffing
  1. Cook barley & set aside. In a saucepan, sauté onion, celery, garlic, mushrooms & seasonings in margarine. Stir in the prosciutto, cook for 5 minutes. Remove from heat.
  2. Transfer mixture to a large bowl & cool for about 15 minutes. Combine with dry bread cubes, cooked barley, & broth, adding only enough broth to make proper stuffing consistency. Stir in pomegranate seeds & set aside.
Turkey
  1. Preheat oven to 350 F.
  2. Lay turkey breast on a clean work surface so that it lies open & flat. Cover with plastic wrap, then pound lightly with a meat mallet to flatten into an even thickness all over. Discard plastic wrap.
  3. On one half of the turkey breast spread a thick layer of the stuffing. Fold the adjoining half of the turkey breast overall. Fasten with metal skewers if you wish to help to keep stuffing enclosed.
  4. Place a wire rack in a roasting pan & lay stuffed turkey roast on it. Brush herb butter over turkey breast. Roast uncovered, until turkey reaches an internal temperature of 180 F. about 2 hours. Cover loosely with foil if the top browns too quickly.
  5. Place any extra stuffing in a buttered casserole & bake for about 30 minutes, until the top is lightly toasted.
  6. Remove turkey breast from oven, tent with foil & allow to rest for about 5-10 minutes. Make sure to remove all toothpicks and/or skewers before slicing to serve.

Scallops Benedict

Eggs Benedict is a common North American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce. It was popularized in New York City.  

Many variations of eggs Benedict exist, involving replacing any component except the egg such as:

  • Avocado toast eggs Benedict – substitutes toast in place of the muffin and adds sliced avocado.
  • California eggs Benedict – adds sliced avocado. Variations may include sliced tomato instead of Canadian bacon.
  • Eggs Atlantic – substitutes salmon which may be smoked, in place of Canadian bacon.
  • Eggs Blackstone – substitutes streaky bacon in place of Canadian bacon and adds a tomato slice.
  • Eggs Florentine – adds spinach, sometimes substituted in place of the Canadian bacon. 
  • Eggs Mornay – substitutes Mornay sauce in place of the Hollandaise.
  • Eggs Neptune – substitutes crab meat in place of Canadian bacon.
  • Eggs Omar (steak Benedict) – substitutes a small steak in place of Canadian bacon and sometimes replaces the Hollandaise with bearnaise.
  • Huevos Benedictos – adds sliced avocado or Mexican chorizo, topped with salsa and Hollandaise sauce.
  • Irish Benedict – substitutes corned beef or Irish bacon in place of Canadian bacon.

Being seafood lovers, Brion & I are having a pre-Christmas treat of scallops benedict for brunch today. Yum!

Print Recipe
 Scallops Benedict
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Brunch
Cuisine American
Servings
Ingredients
Chive Buttermilk Biscuits
Brown Butter Hollandaise Sauce
Other Ingredients Needed
Course Brunch
Cuisine American
Servings
Ingredients
Chive Buttermilk Biscuits
Brown Butter Hollandaise Sauce
Other Ingredients Needed
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Biscuits
  1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
  2. In large bowl, whisk together flour, baking powder & baking soda. Using pastry blender, cut in butter until coarse crumbs. Add chopped chives. Toss together & make a well in the center. Pour in the buttermilk, stirring with fork to form ragged dough.
  3. Turn out onto lightly floured surface. With lightly floured hands, knead gently until dough comes together. Pat or roll into 1 1/2-inch thickness. Using floured cutter, cut out rounds. Place, well spaced, on lined baking sheet. Dough should make 6 large biscuits.
  4. Bake in the 400 F. oven for about 10 minutes before lowering the temperature to 375 F. & baking for an additional 10 minutes or until tops of the biscuits are light golden. Remove from oven & keep warm in a basket with a tea towel over it.
Hollandaise Sauce
  1. Melt butter in a saucepan over medium heat, watching it until the color turns light golden brown. Pour it off immediately into a heat proof measuring cup, leaving the sediment behind.
  2. In a blender, combine egg yolks, mustard, lemon juice & zest for a few seconds. With the blender on medium speed, slowly pour in hot butter in a thin stream. The sauce should thicken quickly. Pour into a bowl & keep the bowl warm in a warm water bath while preparing the other components of the scallops benedict.
Scallops
  1. Season the scallops with Old Bay seasoning, salt & pepper. Pan sear them in a hot pan with butter & olive oil for only a few minutes per side. Keep warm. Prepare scrambled eggs.
Assembly
  1. Slice biscuits in half, using bottoms as the base. Divide scrambled eggs evenly between the 6 bottom biscuit halves & top each with a couple of seared scallops. Pour some hollandaise sauce over scallops & sprinkle with chopped bacon. Garnish with chopped chives. Top with the second half of the biscuit if you wish.