Beef Stew w/ Cornmeal Dumplings

Dumplings mean different things to different people. Wrap veggies, meat, seafood in dough or just leave them plain …. bake, boil or fry them. Dumplings are what your mother made and that is what you love and consider true comfort food.

The other thing that makes them amazing is that they aren’t necessities …. just pure culinary luxury, there to just enhance the meal.

The dough for most dumplings, has always been based either on cereals such as oats, wheat, corn, etc. or on one of the vegetables from which bread dough can be made from, like potatoes.

Originally made by shaping small portions from a batch of bread dough before specific mixtures were developed. I recall my mother making a big cast iron pan full of dumplings for us on her bread baking day. Its strange how a little ball of dough can evoke such a wonderful memory.

Being a lover of ‘all things corn‘, I decided to make some cornmeal dumplings for our beef stew today. Their still ‘dumplings’, right!!

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Beef Stew w/ Cornmeal Dumplings
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Servings
SERVINGS
Ingredients
Beef Stew
Cornmeal Dumplings
Servings
SERVINGS
Ingredients
Beef Stew
Cornmeal Dumplings
Votes: 1
Rating: 5
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Instructions
Beef Stew
  1. In a large saucepan, heat 2 tsp oil. Stir fry beef in 2 batches until browned. Transfer to Dutch oven pot, cover & keep warm.
  2. Heat remaining 2 tsp oil in saucepan, add onion & garlic; cook until tender crisp & browned. Add spices; heat & stir for 1-2 minutes.
  3. Add flour & 1/2 cup beef broth to onion mixture; stir for a few minutes to blend. Add beef, remaining broth, carrot, celery & salt. Bring to a boil, reduce heat to simmer, cover & cook about 30-40 minutes, until beef is tender.
Cornmeal Dumplings
  1. While your stew simmers, combine cornmeal, flour, baking powder, baking soda, salt, cheese & green onion in a mixing bowl & set aside. In another bowl whisk the yogurt, eggs, oil.
  2. Preheat oven to 350 F. When stew meat is tender, combine wet dumpling ingredients with dry ingredients, stirring batter until blended. (If you wish, you can transfer tender stew into individual ramekins or a casserole dish at this point).
  3. Roughly drop scoops of the cornmeal batter onto each filled ramekin (or casserole). Place them onto a baking tray & cook in the oven for about 20 minutes or until dumplings test done.

German Lasagna

Classic German staples come together in this lasagna to make a very unique version of the classic dish.

There are six main ingredients in this recipe. The first is spaetzle, the German equivalent of pasta. The second is onion. By caramelizing the diced pieces you turn it into little velvety pieces of heaven that add incredible depth and sweetness to the dish. Third is Bratwurst, a fresh link sausage characterized by its many different spices and seasonings. Fourth is sauerkraut, bratwurst’s classic sidekick. Fifth is bacon and the crowning touch and grand finale is the Emmentaler cheese.

I would like to talk a bit more about spaetzle which, in my opinion, elevates this lasagna to a whole new level. Compared to traditional pasta dough, spaetzle is softer and quite moist.

Native to Germany, ‘spaetzle’ is made all over the world now, having a different name in each country. The lines have become blurred between what is a spaetzle and what is something else.

The dough is quite basic, made from flour, eggs, water and salt. Although these little ‘dumplings’ can be eaten with almost anything, I thought they added something real special to this German lasagna.

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German Lasagna
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Course Main Dish
Cuisine American, German
Keyword German Lasagna
Servings
Ingredients
Spaetzle
Sauce
Caramelized Onions
Cottage Cheese
Additional Ingredients
Course Main Dish
Cuisine American, German
Keyword German Lasagna
Servings
Ingredients
Spaetzle
Sauce
Caramelized Onions
Cottage Cheese
Additional Ingredients
Votes: 1
Rating: 5
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Instructions
Spaetzle
  1. In a large bowl, mix the flour with salt & make a well in the center. Add eggs to the well & whisk the flour into the eggs. Gradually whisk in the water until a very thick batter forms. Cover with a damp cloth & allow to rest for 30 minutes.
  2. Bring a large pot of salted water to a boil. Place spaetzle dough maker above the pot with the water. Load with dough & slide back & forth or press to squeeze the dough through & form the spaetzle noodles.
  3. Once the spaetzle begins to float to the surface, scoop with a large slotted spoon & transfer to a colander placed inside a bowl for the drained water to collect. Continue process until all of the dough is used.
Caramelized Onions
  1. Heat oil in saucepan, add onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture is evaporated & onion is soft. Reduce heat; sprinkle with cider vinegar. Cook & stir until golden. Stir in brown sugar; cook & stir until caramel brown in color. Set aside.
Sauce
  1. In the saucepan, melt butter. Stir in flour, bouillon, garlic powder & salt until smooth. Gradually stir in milk & broth. Bring to a boil; cook & stir for 2 minutes or until thickened. Remove from heat to a bowl & set aside.
  2. In the saucepan, cook bacon (not too crisp); remove to a cutting board to coarsely chop. Add bratwurst sausage meat (which has been removed from casings) to saucepan & scramble fry until cooked. Drain on paper towel. Add chopped bacon, bratwurst & caramelized onions to your prepared sauce.
Cottage Cheese / Other Ingredients
  1. In a small bowl, beat eggs; add cottage cheese & pepper. Set aside. Drain sauerkraut & rinse. Squeeze dry. Grate cheese
Assembly
  1. Preheat oven to 350 F. Grease a 13 x 9-inch baking pan.
  2. Spread 1 cup sauce mixture over bottom of pan. Layer with 1/3 of the spaetzle noodles, a 1/3 of sauce mixture, 1/2 of the cottage cheese mixture, 1/2 of the sauerkraut & 3/4 cup grated cheese. Repeat layers ( spaetzle, sauce, cottage cheese, sauerkraut, spaetzle, sauce). Save grated cheese for last 5 minutes of baking.
  3. Cover & bake for 50-60 minutes. Sprinkle with remaining GRATED CHEESE; bake 5 minutes longer until cheese is melted. Allow to stand 15 minutes before cutting.
Recipe Notes
  • If you do not have a spaetzle dough maker, just drop spoonfuls of dough into the boiling water to form spaetzle noodles. Dip your spoon into water to prevent it sticking on the spoon.

Pulled Pork w/ Roasted Rhubarb Sauce

Slow cooked meat is definitely not a new thing. Truly authentic pulled pork is actually a barbecue dish, cooked for hours over a charcoal pit until it falls apart, ready to be easily shredded or ‘pulled’ apart to serve.

I’m sure most of us have attended a classic Hawaiian Luau at one time or another in our lives. The main course of this Hawaiian feast is always the ‘kalua’ roast pork. Kalua is a traditional Hawaiian cooking method that utilizes an ‘Imu’, a type of underground steam oven.

My experience, was that it was definitely pull-apart tender but far too greasy for my liking. It has taken a lot of years for me to want to make even a North American version of this pulled pork idea. To my surprise, it didn’t turn out greasy and was pretty tasty.

The idea that it has to be roasted in an outdoor pit is really not true. It can be made easily in a standard domestic oven. Of course the seasonings, temperatures and serving methods are all open to debate.

Pork shoulder is ideal for pulling purposes, either bone-in or boneless. It has an optimum fat content that yields to create tender, ‘melty‘ meat, but its essential to cook it slowly to allow the protein to break down properly. Using a dry rub will also help create tenderness and flavor.

There are numerous ways you can serve pulled pork such as on some fresh brioche buns, with cornbread or in tacos. We are going to have ours in corn tortillas with some kohlrabi coleslaw and roasted rhubarb sauce.

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Pulled Pork w/ Roasted Rhubarb Sauce
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Instructions
Pork Shoulder
  1. Drizzle pork with 2 Tbsp of oil; sprinkle with spices & orange zest & rub into meat. Place in a plastic zip-lock bag & refrigerate overnight (about 24 hours).
  2. Bring meat to room temperature. Preheat oven to 275 F. Place meat in a roasting pan & bake until thickest part registers 170 F. on a meat thermometer. Basically, roast until it's falling apart. Remove roast from oven & transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks & 'pull' the meat to form shreds. Keep warm until ready to assemble tortillas.
Roasted Rhubarb Sauce
  1. Prepare sauce on the day you START to marinate meat.
  2. Preheat oven to 425 F. Line a baking sheet with foil & spray generously with non-stick cooking spray.
  3. Place chopped rhubarb & garlic cloves on the prepared baking sheet. Roast for 15-20 minutes, or until rhubarb is soft.
  4. Transfer the rhubarb & garlic to a food processor or blender. Puree with one cup of water until smooth.
  5. Pour the puree into a medium saucepan. Add remaining ingredients & mix well. Add additional water, as needed, until sauce is desired consistency.
  6. Bring to a simmer over medium-low heat. Simmer for 10-15 minutes. Cool before pouring into a small glass pitcher. Refrigerate any leftovers when meal is finished.
Kohlrabi Coleslaw
  1. Prepare dressing in a screw-top jar; combine vinegar, oil, sugar, salt & pepper. Cover & shake well. In a bowl, combine kohlrabi & carrots; drizzle with dressing.
Assembly
  1. During the roasting time of the meat, prepare kohlrabi coleslaw. When everything is ready, lay out warm tortillas, top with coleslaw & pulled pork shreds. Drizzle with prepared rhubarb sauce. Fold or roll tortilla & enjoy!
Recipe Notes
  • Instead of drizzling the rhubarb sauce, you can put your shredded pork in a bowl with some rhubarb sauce & combine. I find that distributes the sauce more evenly ... just a personal preference.

Beef w/Porcini Risotto en Croute

Italy, often regarded as the home country of pasta, still has a deep love for another popular dish called risotto. Risotto like pasta can be dressed with an endless variety of ingredients.

Mushroom risotto is a delicious variation on this classic dish. The beauty of mushroom risotto is in its earthiness of the mushrooms you choose. Italians make mushroom risotto with fresh porcini mushrooms when they are in season in spring and fall. If you are unable to find some at an Italian store, dried porcini mushrooms make an excellent substitute in this recipe.

The key to preparing items en croute is that however long it takes to cook the pastry until its golden brown, is how long the item will spend in the oven.

Normally, Beef En Croute can be an expensive proposition. By using a well seasoned ground beef instead of ‘Beef Tenderloin‘, it can be transformed into a more economical meal but still have a degree of richness & elegance to it.

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Beef w/ Porcini Risotto en Croute
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Ingredients
Risotto
Porcini Mushrooms
Pastry
Servings
Ingredients
Risotto
Porcini Mushrooms
Pastry
Votes: 1
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Instructions
Risotto
  1. Dice onion & garlic finely. Melt 2 Tbsp butter in a saucepan & cook until tender soft. Add risotto mix along with hot chicken broth. The rice should be soft cooked in about 20 minutes. Stir in Parmesan & 1 1/2 tsp butter. Your mixture should not be loose or dry. Set aside to cool.
Beef
  1. In a saucepan, saute ground beef along with diced onions, garlic & spices. Cook ONLY until beef is no longer pink. Remove from heat & allow to cool.
Mushrooms
  1. Brush mushrooms with a clean damp cloth & slice. Heat oil in saucepan & saute mushrooms with thyme to release some of their moisture. Remove from heat & set aside to cool.
Assembly
  1. Preheat oven to 400 F.
  2. Brush one of the puff pastry sheets with egg white. Down the center of the pastry sheet, spread the risotto & top with half of the mushrooms. Next, top with the spiced beef & remaining mushrooms.
  3. Lay the second sheet of pastry on top & either braid the edges or press pastry together with a fork. Beat together egg yolk & remaining white plus a bit of water. Brush pastry evenly with beaten egg. Bake until golden about 20 - 25 minutes.
Recipe Notes
  • When using dried mushrooms for this or any dish, soak them in boiling water for 30 minutes, strain the liquid, & add it to your dish or save for another day. In this preparation, add it to the broth.

Loaded Hasselback Potatoes

Hasselback potatoes are a type of potato dish, not a variety of potato. In their simplest form, hasselback potatoes are nothing more than whole potatoes cut in such a way as to resemble a fan or accordion when roasted. The outside of the potato becomes crisp and brown while the inside is soft & creamy.

This Swedish dish gets its name from Hasselbacken, the Stockholm restaurant where it was first served. You might say, they are a cross between baked and roasted potatoes. What distinguishes the two is the way the potato is prepared for roasting. The potato, which may or may not be peeled, is cut into very thin slices but without completing the cuts, leaving all slices connected along the bottom of the potato. As the potato cooks, the individual slices separate slightly and give the finished dish its distinctive look. The original recipe drizzles them with melted butter and seasons with salt & pepper which creates their crispy exteriors.

Over time, many variations have been made and are simply products and preferences of the individual preparing them. It is the slicing and roasting that distinguish the dish as hasselback potatoes rather than the variations on seasonings or toppings.

Today, I’m doing a ‘loaded’ version, taking it from a side dish to the main course.

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Loaded Hasselback Potatoes
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Instructions
Potatoes
  1. Preheat oven to 350 F. Make a row of deep cuts in each potato from end to end, they should be just under 1/4-inch apart. Take care not to cut the potatoes all the way through. See 'Recipe Notes' below.
  2. Place the potatoes in a casserole dish, brush them with melted butter & sprinkle with salt & pepper on top. Bake potatoes for an hour OR until TENDER but crispy. Allow potatoes to cool a little then place a small piece of cheese in each gap. Set casserole with potatoes in it aside.
Filling
  1. In a saucepan, heat 1 Tbsp oil & add onions & garlic; saute for a few minutes then add beef & continue to cook until meat is no longer pink. Drain any extra oil/fat from saucepan. Stir in tomato paste (if using) & beef broth; simmering until liquid has been reduced so only a small amount remains.
Bechamel Sauce
  1. In a heavy saucepan, melt butter. Stir in flour & cook, stirring constantly, until bubbly, about 2 minutes. Add hot milk, continuing to stir as the sauce thickens. Bring to a boil; add salt & pepper to taste, lower the heat & cook, stirring 2-3 minutes more. Remove from heat.
Assembly / Baking
  1. Divide the filling between the potatoes, which should still be in the casserole dish. Pour the sauce evenly on top & sprinkle with Parmesan cheese. Place the casserole back in the oven (350 F) for another 30 minutes.
Recipe Notes
  • The secret to making hasselback potatoes is to use a large wooden spoon. Place the potato onto the spoon & cut thin slices across the potato. The edges of the wooden spoon will stop the knife from cutting all the way through the potato.

Chicken Cheese Burgers w/ Portobello Fries

CELEBRATING CANADA DAY!

In Canada, July 1st marks the day for Canadians to show pride in their nations history, culture and achievements. From coast to coast the country’s birthday is marked with various events.

This is the date of the historical event in which Canada gained its independence from Great Britain in 1867.

Barbecues are definitely the preferred choice of food event for the day. Although we are experiencing some rainy conditions this Canada Day, nothing says you can’t modify the traditional barbecue with cooking indoors. For something different, I decided to try making some portobello ‘fries’ to accompany our chicken cheese burgers. Technically, they are not really fries at all, but they’re crispy and dip able and that is all anyone expects from a fry.. right? Sliced and breaded with crumbs and cheese then baked makes these portobello fries super tasty.

Of course, the staple at most barbecues, tailgates and picnics is the classic burger. But a burger doesn’t have to be just a burger and cheese isn’t just cheese. For ours, I’m making chicken burgers ‘infused’ with shredded Gruyere cheese. Then taking it to the next level and adding caramelized onions and guacamole.

What a nice ‘Canada Day’ meal it makes!

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Chicken Cheese Burgers w/ Portobello Fries
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Course Lunch, Main Dish
Cuisine American
Servings
Course Lunch, Main Dish
Cuisine American
Servings
Votes: 1
Rating: 5
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Instructions
Chicken Cheese Burgers
  1. In a large bowl, combine chicken, Gruyere, bread crumbs, parsley, egg & garlic. Season with salt & pepper. Form into 4 patties & place in refrigerator until ready to grill.
Caramelized Onions
  1. Heat oil in skillet until hot. Add onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture is evaporated & onion is soft. Reduce heat; sprinkle with vinegar. Cook & stir until golden. Stir in brown sugar; cook & stir until caramel brown in color. Place in a dish; set aside.
Guacamole
  1. In a bowl, coarsely mash avocados with lime juice & salt. Stir in garlic, onion & cilantro; blend well. Cover with plastic wrap & place in fridge until needed.
Portobello Fries
  1. Preheat oven to 425 F. Place a wire rack on a large baking sheet lined with foil.
  2. In a shallow dish, whisk together the flour, spices, salt & pepper. In another shallow dish, lightly beat eggs with 1 Tbsp water. In the third shallow dish, combine panko/butter mixture with the Parmesan cheese.
  3. Gently toss mushroom slices in the flour mixture. Coat evenly & shake off any excess flour. Then, dip the floured fries into the eggs, drip off any excess eggs & then place them into the panko mixture. Gently press the panko mixture onto the mushrooms.
  4. Place the fries onto the wire rack, leaving an 1/8-inch space between each. Bake for 15 minutes or until golden brown & crispy. If you wish, you could serve fries with marinara sauce, ketchup or a roasted garlic mayo.
Assembly
  1. Once you have all the various components to this meal this far all that is left is to barbecue the chicken burgers over a medium heat for about 5-6 minutes per side or until cooked thru. Instead of baking the mushroom fries you can alternately grill them on the BBQ as well.
  2. Slice & lightly grill Ciabatta buns. Top each bottom half with a chicken burger, a slice of cheese, some guacamole, caramelized onions & a tomato slice, ending with the other half of the bun. The big question is, how to get your mouth around it!
Recipe Notes
  • Whether you bake or grill, either way its all good!

Chocolate Cupcakes in Orange Peel Cups

With Victoria Day week-end upon us, many people will be thinking of outdoor events. For some reason, food just tastes better when it is cooked over a campfire (or barbecue).

To date, no one seems to know who actually started toasting marshmallows on a stick, over a campfire. S’mores have been a camp tradition ever since the recipe first appeared in the 1927 edition of the Girl Scout Handbook. No doubt it was given its name ….. short for ‘some more’.

It seems there are endless campfire dessert concoctions such as: dessert pizza, apple pie foil packets, monkey bread, pineapple upside-down cake foil packets, walnut chocolate burritos, cinnamon buns in orange peel cups, etc., etc.

Since Brion & I are not inclined to go camping, I baked these in the oven. The orange peels infuse the chocolate with a fragrant, citrus flavor. Nice!

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Chocolate Cupcakes in Orange Peel Cups
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SERVINGS
Ingredients
Servings
SERVINGS
Ingredients
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Instructions
Oranges & Cake
  1. Cut oranges in half. Using a grapefruit knife, remove pulp from each half. Juice the pulp & reserve 1 cup for the cake mix.
  2. Preheat oven to 350 F. In a medium bowl, combine cake mix, eggs, oil & 1 cup freshly squeezed orange juice. Mix until batter has no lumps.
  3. Place the orange cups into a muffin tin & fill with about 1/4 cup each of the chocolate batter. Bake 25 minutes. Remove from oven & allow to cool.
Topping
  1. In a bowl, blend cream cheese, vanilla & orange zest with a hand mixer until smooth. Add butter & mix on medium-high for a couple of minutes. Add powdered sugar & blend until topping is uniformly smooth. Place a dollop of topping on each dessert.
Recipe Notes

If you wish to bake these desserts over a campfire:

  • Wrap each orange loosely in aluminium foil, taking care to keep the oranges upright.
  • Place the wrapped oranges on the edge of the camp-fire, out of the direct flame but close enough to the embers so the cakes will bake.
  • After 25 - 30 minutes remove the cakes from the heat and carefully unwrap. You should see cooked cake peeking out of the orange cup. Leave to cool for 15 minutes before adding a dollop of topping or just eat as is.

Hot Cross Bun Loaf

When I think about Easter, one of the first foods that comes to mind are hot cross buns. I’m sure you think I’m going to have a nostalgic memory of my mother’s hot cross buns, but strangely enough, I don’t. The memory I do have from that time in my life is of some very yellow, cylinder shaped loaves. They were soft, sweet and yellow from the many eggs used in the dough. My mother just called it ‘Easter Bread’. It didn’t have icing, candied fruit and nuts or extra spices, it was just plain and gloriously good.

Each year, at Easter time, I really enjoy to make some version of Easter bread or buns (of course, trying to make it just a bit better than the year past). This year I’m going to make a hot cross bun ‘loaf’.

While hot cross buns are now sold and enjoyed throughout the year, they were once reserved for Good Friday alone. There is no one clear explanation … some theories rest in Christian symbolism while there are also more than a few stories that indicate hot cross buns were baked on Good Friday for superstitious reasons.

No matter what the reason, Brion & I have always loved these soft, spicy little buns. No doubt, this ‘loaf’ will probably make some good french toast for an Easter brunch.

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Hot Cross Bun Loaf
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Course Brunch, dessert
Servings
large loaf
Ingredients
Dough
Paste for the Crosses
Glaze
Course Brunch, dessert
Servings
large loaf
Ingredients
Dough
Paste for the Crosses
Glaze
Votes: 1
Rating: 5
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Instructions
Dough
  1. In a large bowl, whisk together milk, oil, eggs & sugar. Sprinkle yeast over mixture. Allow to sit for 10 minutes.
  2. In a bowl, combine 4 cups flour with 3/4 tsp cinnamon. Add to yeast mixture & combine. Mixture will be very sticky. Cover bowl with a tea towel & let rise in a warm place for 1 hour.
  3. In a small dish, combine 1/4 cup sugar with cardamom & ginger; set aside. In another small dish, combine paste ingredients for crosses, stirring until smooth. Transfer to a piping bag with a small opening; set aside.
  4. In a small bowl, combine remaining 1/2 cup flour with baking powder, baking soda & salt. When dough has risen, add this mixture & combine. Move dough to a lightly floured surface. Press to slightly flatten dough.
  5. Sprinkle 2 Tbsp spiced sugar & a third of the fruit mixture over the dough. Fold dough over on itself & flatten again. Repeat the process two more times, ending by folding the dough in on itself. Divide the dough into 12 pieces. With floured hands, quickly roll the pieces into balls.
  6. In a buttered, OVERSIZE loaf pan, place 6 rolls then top with remaining 6 rolls. Pipe whatever cross design you prefer on loaf. Cover & allow to rise for about 10 minutes.
  7. Preheat oven to 350 F. Bake for 30-40 minutes. If the loaf is browning too fast, place a sheet of foil over it to prevent this.
Glaze
  1. Combine sugar & lemon juice. When loaf is baked, warm glaze for a few seconds in microwave then brush over loaf.
Recipe Notes
  • If you do not have an oversized loaf pan, a bundt pan will work just fine.

Roasted Pork Chops w/ Quince Glaze

One of the more interesting aspects of cooking is combining flavors to create something unique. Case in point would be meat and fruit. Some of the classic pairings such as turkey with cranberry sauce or lemon chicken are delicious, yet the idea of using both fruit and meat in the same dish is undoubtedly a little controversial. Nevertheless, these flavor companions with their sweet and salty relationship does work.

Pork for one, pairs well with an endless array of fruits. Pork comes in many forms so it gives us the opportunity to find the perfect combination.

In mid November, I had tried using some quince paste in some pastries. We quite enjoyed them so today I want to do the meat/fruit thing using the paste in a different context.

To make quince paste, the fruit is cooked in water and the strained pulp is then cooked with sugar. It turns red after a long cooking time and forms a relatively firm jelly. The taste is sweet but slightly astringent. Quince paste is usually sold in squares and is served by cutting it into thin slices to accompany cheese. It can also be served on crackers, spread on toast, used in baking or as a glaze for roasted meats.

With a fragrance that hints of vanilla, musk, pineapple and lemon blossom, quince deserves a little culinary exploration. Even if they are not a fresh fruit that is seen readily in our part of the country, I do think its worth enjoying some in ‘paste’ form.

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Roasted Pork Chops w/ Quince Glaze
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Course Main Dish
Servings
Course Main Dish
Servings
Votes: 1
Rating: 5
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Instructions
Pork Chops
  1. Preheat oven to 250 F. Rub pork chops with oil & place on a piece of foil on a baking sheet. Season with salt & pepper. Bake about 1 1/4 hours until very tender.
Quince Sauce
  1. Add cider vinegar to a small saucepan over medium-high heat & bring to a boil. Add quince paste, honey & mustard. Whisk to dissolve the quince paste & blend the mustard. Continue to boil sauce until it reduces to around 1 cup & becomes syrupy, about 5-8 minutes. Remove from heat & pour into a small pitcher. Set aside.
Onions & Apples
  1. In a large skillet over medium heat, add butter & saute onions, stirring often, until they are slightly translucent, about 5 minutes. Add apple wedges & thyme; cook until apples are tender. Add 1/3 of the quince sauce, tossing to coat both onions & apples well then simmer for about 1 minute. On each serving plate, place some apples & onions & top with a roasted pork chop. Serve with remaining quince sauce.

Kiwi Walnut Mini Cakes w/ Strawberry Coulis

Not only does kiwi look and taste like no other fruit, its also available when some of the other fresh fruits aren’t. The month of February is a good time for this favorite duo. Ever since the 80’s, when the world first fell in love with the kiwi/strawberry flavor, the combo is in everything. I guess its because they are the perfect complement to each other’s flavor profile.

Since there are just the two of us at our house, I always like the idea of making individual desserts. Upside down cakes are so versatile, quick and uncomplicated. You can make them plain , fancy, sweet, savory, large, small …. your choice!

Today, my plan is to make some kiwi/walnut cakes with a strawberry coulis. A fruit coulis (pronounced koo-Lee) is a thick sauce made from pureed and strained fruit. They may also be made from fruit jams or preserves that are strained and diluted with water, liquor or simple syrup. Additional seasonings such as spices may be used as well as acids like lemon juice, but they are typically kept simple to avoid ‘muddying’ the flavor with too many ingredients. Coulis originally referred to the juices from cooked meats and may also be made with cooked vegetables.

Coulis can be used in many different ways such as plate decoration or just for a burst of complimentary flavor. My strawberry coulis certainly worked its magic on these little kiwi cakes.

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Kiwi Walnut Mini Cakes w/ Strawberry Coulis
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Course dessert
Cuisine American, French
Servings
Ingredients
Cake
Strawberry Coulis
Course dessert
Cuisine American, French
Servings
Ingredients
Cake
Strawberry Coulis
Votes: 1
Rating: 5
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Instructions
Topping
  1. Preheat oven to 350 F. lightly butter 6 custard baking cups. From parchment paper, cut circles to lay on the bottom of each. Divide melted butter between the 6 cups. Sprinkle with the brown sugar & walnuts. top with kiwi fruit slices.
Cake
  1. In a small bowl, beat together eggs & sugar until thick; gradually beat in oil. In a small dish, combine flour, baking powder, spices & salt. Stir flour mixture into egg/sugar mixture, then add orange juice & vanilla. Stir ONLY until combined.
  2. Pour the batter over fruit in custard cups, dividing it evenly between them. Bake 15-20 minutes or until they test done with a toothpick. Allow cakes to cool for about 5 minutes, then invert onto a rack to finish cooling.
Strawberry Coulis
  1. In a medium saucepan, combine strawberries, sugar & lemon juice. Bring to a boil over medium-high heat. Remove from heat & cool for a few minutes. Transfer to blender; puree until smooth, strain & set aside until ready to serve.
Assembly
  1. Place some coulis on individual dessert plates & top with a kiwi cake. Store any leftover coulis in a sealed container in the refrigerator for up to a week.