Blog – Recipes

Persimmon Apple Crumble Pie

Persimmons are definitely a fruit that’s underrated. If you haven’t used them before, now is a good time to give them a try. Where we are, here in Canada, you start seeing them in the grocery stores around October. A bit pricey at first but they get better as the winter rolls along. Persimmons are in season between November and February. Mildly sweet and juicy with a slight crunch reminiscent of a cross between a peach and a pear. Since there is only a short window in which you can enjoy this exotic fruit, persimmons make up for it by working well in both sweet and savory recipes. Treat them like you would an apple and turn them into jams, puree, tarts and cakes. Paired with pork adds a nice fruity and caramelizing sweetness.

The persimmon is Japan’s national fruit. The most commonly found varieties are the ‘Hachiya’, round with a slightly elongated, pointed base and the ‘Fuyu’, smaller and more tomato shaped. When ripe, both have a red-orange skin and flesh, creamy texture and a tangy-sweet, vanilla like flavor. Persimmons are usually sold unripe, so leave them on the counter for a day or two until the skin deepens to a rich sunset orange.

Classic apple pie gets a seasonal, honey sweet twist when mixed with fresh persimmons and a crunchy topping in this apple persimmon crumble pie.

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 Persimmon Apple Crumble Pie
Votes: 1
Rating: 5
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Course dessert
Cuisine American
Keyword apple persimmon crumble pie
Servings
Ingredients
Pastry
Filling
Crumble Topping
Cream Topping
Finishing
Course dessert
Cuisine American
Keyword apple persimmon crumble pie
Servings
Ingredients
Pastry
Filling
Crumble Topping
Cream Topping
Finishing
Votes: 1
Rating: 5
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Instructions
Pastry
  1. Remove the dough disk from refrigerator & roll out onto a lightly floured surface into a 12" round about ⅛" thick. Gently transfer the rolled dough into a deep dish 9" pie pan, leaving a 1-2" overhang all the way around.
  2. Tuck the edge underneath itself to form a ring around the edge of the pie plate. Flute the edges by pinching the dough between your thumb & pointer finger on one hand & your pointer finger knuckle on the other. Place the pie shell in the freezer to keep chilled while you prepare the filling.
Filling
  1. Peel & core the apples & persimmons, then cut into ⅛"- ¼" slices. Place in a large mixing bowl & toss with the lemon juice, sugars, & spices. Set aside for at least 15 minutes so the juices begin to release from the fruit.
  2. Preheat oven to 400 F.
Crumble Topping
  1. Combine the cold butter cubes, flour, sugars, oats, almonds, salt & cinnamon together in a large bowl. Use your hands to work the butter into the other ingredients until coarse crumbles the size of peas form.
Assemble/Bake
  1. Pour the apple filling into the bottom shell, forming a mound that is taller in the center of the pie.
  2. Whisk the egg & water until blended. Gently brush the exposed, fluted edges of the pie with the egg wash. Sprinkle the crust with coarse sugar. Top pie evenly with crumble topping.
  3. Bake at 400 F. for 20 minutes, then lower the temperature to 375 F. & bake for another 30-40 minutes, rotating the pan halfway through. Bake until the filling is bubbly and the crumble topping turns a deep golden color, you may need to cover the edges and or/tent the pie to keep from over-browning. The fruit should be just soft when poked with a toothpick. Allow to cool on a rack for at least 1-3 hours before serving.
Cream Topping
  1. Whip together sour cream & vanilla sugar.
  2. Serve with your choice of 'cream topping', vanilla ice cream or whipped topping.

Baked Lobster Tails

HAPPY NEW YEAR TO EVERYONE!

Food has always been a powerful symbol, especially during rites of passage, such as the start of a new year. It’s hard to know which came first – the belief in the food being lucky, or the tradition of eating it because it was available, and then attaching meaning to it.

New Year’s signifies a new beginning and is a time of renewal and regeneration. Each year people welcome the New Year with a variety of traditions that include fireworks, noisemakers, drinking and making resolutions. New Year’s is celebrated at different times around the globe and in many different ways. However people celebrate, they do so in hopes of ushering in a happy and prosperous new year.

It is a tradition to sing ‘Auld Lang Syne’ on New Year’s Eve. The words to the Scottish song were first published by the poet Robert Burns in 1796. Burns made refinements to the lyrics after hearing it sung by an old man. Guy Lombardo, a Canadian born bandleader, made the song a New Year’s tradition when his orchestra played it each year at the stroke of midnight at the annual New Year’s Eve festivities held at the Roosevelt Grill in New York, and later at the Waldorf Astoria.

People follow certain food traditions for luck on New Year’s Day. What one eats often depends on his or her family heritage. Here are some of the world’s popular culinary traditions for a promising new year. Eating pork and sauerkraut is a German tradition. In the American South, some people eat black-eyed peas and collards, while in Sicily, some people eat lasagna. In Spain and parts of Mexico, it is common to eat 12 grapes at the stroke of midnight. In Sweden and Norway, people serve rice pudding with an almond hidden inside. The person who finds the nut will have a year of good fortune.

Not everyone celebrates the New Year on January 1. Koreans celebrate New Year’s during the first three days of January. In China, which follows a lunar calendar, and celebrates the new year in the spring, a parade is led by a silk dragon, which is the Chinese symbol of strength.

People in parts of South America and Mexico wear red underwear on New Year’s Eve to be lucky in love, yellow undies to be lucky with money. The Dutch welcome the new year with fireworks and bonfires of old Christmas trees.

As we welcome the New Year, many of us are looking for ways to start afresh, particularly when it comes to our health and diet. If you’re a seafood enthusiast, the good news is that lobster, a luxurious treat, can be part of your healthy eating plan. Many cultures believe that eating lobsters before midnight on New Year’s Eve is bad luck because they move backwards, therefore setting you up for a year of setbacks. Since Brion & I are having them for a New Year’s Day feast I think we’re safe!

Brion & I would like to wish everyone happiness, health and of course a little good luck in the new year!

Print Recipe
 Baked Lobster Tails
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword baked lobster tails
Servings
Ingredients
Course Main Dish
Cuisine American
Keyword baked lobster tails
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
  2. Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
  3. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
  4. If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part tail. This will help break the rigid structure of the shell and allow it to be more flexible.
  5. While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
  6. Preheat the oven to 450 F.
  7. In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
  8. Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
  9. Nice to serve with a side of rice & some fresh broccoli with lemon wedges.
Recipe Notes
  • 4-6 ounce (113 gm-170 gm) tail serves 1 person
  • 8-10 ounce (226 gm-283 gm) tail serves 1-2 people
  • 12-14 ounce (340 gm-396 gm) tail serves 2-3 people
  • 18+ ounce (510 gm)  tail serves 4+ people

French Country Pate

HAPPY NEW YEAR’S EVE!

Pate, or pâté in French, can be a paste, loaf, or pastry type that is filled with ground meat from pork, beef, poultry, fish or from vegetables such as mushrooms. Pâté is commonly associated with French cuisine. However, variations of this dish exist worldwide.

Paté’s roots can be traced back to country sides of northern and central Europe, where it is believed to have developed as a means of preserving the meat of game that could not be kept fresh. In the 16th century, it became popular with French royalty, and in the 17th century, the first recorded pâtés appeared. At its core, pâté was a humble peasant dish, but over the years, French chefs experimented with the form by incorporating different ingredients, and eventually, baking it in pastry dough, or what we know as pâté en croute.

In France, pâté is considered a delicacy and is often served as an appetizer or snack. It is commonly enjoyed with bread and paired with wine or champagne. This dish has many different varieties, each with its unique flavor profile.

Most pâtés are considerably easier to make than you might think. It can be served hot or cold and is an essential requirement with any cheeseboard, served with a thin slice of crusty bread, toast or crackers, tiny pickles and mustard, or as a perfect dinner starter. 

Traditional country-style pâté is defined by its coarse texture and liberal seasoning, which includes onions, garlic and herbs and spices.

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 French Country Pate
Votes: 1
Rating: 5
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Course Finger Food Buffet
Cuisine French
Keyword French country pate
Servings
Ingredients
Course Finger Food Buffet
Cuisine French
Keyword French country pate
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In 10-inch skillet, heat oil over medium-high heat 1 to 2 minutes or until hot. Add onion; cook 2 to 3 minutes, stirring occasionally, until onion begins to soften. Stir in herbs de Provence, garlic, salt and pepper; cook 2 minutes. Stir in wine. Increase heat to high; cook 2 to 3 minutes or until no liquid remains in skillet. Cool completely, about 10 minutes.
  2. Preheat oven to 350°F. In large bowl, mix beef, pork, bread crumbs, pine nuts, parsley, chives and cooled onion mixture until thoroughly combined. Shape into 5-inch-long loaf, packing mixture tightly to hold together. Wrap bacon around loaf to cover, with ends of bacon slices all on bottom of loaf.
  3. Place loaf, bacon seam side down, on rack in roasting pan. Bake 1 hour 15 minutes to 1 hour 25 minutes or until thermometer inserted in center of loaf reads 160°F.
  4. Remove loaf from oven. Cover loosely with tent of foil; cool completely, about 1 hour. Refrigerate at least 8 hours or overnight. Using serrated knife, cut into 17 (1/4-inch) slices; cut each slice in half to serve.
  5. To serve, spread a small amount of mustard on a thin slice of French bread. Top with a slice of pâté and serve with a tiny French pickle on the side.
Recipe Notes
  • Add 1 cup water to the roasting pan before baking to prevent drippings from spattering and burning on the oven floor.

Anise Seed Borrachio Cookies

Anise seed borrachio cookies are a special treat that combines the aromatic flavor of anise seeds with the rich, warming notes of rum. These cookies present a sophisticated twist on traditional baked goods. The recipe is simple yet yields cookies that are especially flavorful, making them ideal for special occasions or as a gourmet homemade gift.

The rich and complex flavors of these cookies have their roots in traditional European baking, where anise has long been a popular flavor in desserts and bread. The addition of rum, referred to as ‘borrachio’ (drunken) in Spanish, gives these cookies a unique twist, blending cultural influences to create a modern classic. This recipe is a testament to the evolution of baking, where traditional ingredients meet contemporary tastes.

Borrachio anise cookies are a shortbread type of cookie flavored with anise seed-soaked-in-rum, which gives them their distinctive ‘boozy’ quality. The addition of alcohol to the recipe is a common feature in some Spanish and Mexican desserts. They are often enjoyed with a cup of strong black tea, coffee or a dessert wine as a festive treat during holidays and celebrations.

The recipe, while seemingly straightforward, benefits from careful execution and attention to detail, ensuring a batch of these cookies that will meet all expectations of an iconic anise cookie.

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 Anise Seed Borrachio Cookies
Votes: 1
Rating: 5
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Course dessert
Cuisine Spanish
Keyword anise seed Borrachio cookies
Servings
COOKIES
Ingredients
Course dessert
Cuisine Spanish
Keyword anise seed Borrachio cookies
Servings
COOKIES
Ingredients
Votes: 1
Rating: 5
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Instructions
Dough
  1. Place rum & anise seeds in a small bowl. Set aside to marinate, preferably overnight.
  2. Beat butter, sugar, vanilla & anise extract together in a medium bowl until smooth.; stir in rum mixture.. Whisk in egg. Combine flour, cinnamon (cloves), baking powder & salt in a bowl; stir into butter mixture then add chopped nuts (if using) & combine until well blended. Cover bowl & chill in refrigerator for at least an hour or overnight..
Assembly
  1. Preheat oven to 350 F. Line baking sheets with parchment paper.
  2. For the assembly there is a number of ways to go with this: 1. Roll out the dough on a lightly floured surface to 1/4-inch thickness; cut into desired shapes using cookie cutters. 2. Place dough into a spritz cookie press & squeeze out desired shapes onto cookie sheets. 3. Scoop out cookie dough into balls; flatten slightly using a WELL FLOURED cookie press to create a design deep enough that it will still be there after baking.
  3. Bake until lightly browned on bottoms, about 10-15 minutes. Cool on baking sheets, 3-5 minutes before transferring to wire racks to cool completely.
Recipe Notes

To draw attention to the anise flavor in the cookies, I placed whole anise on top of the cookies in my blog picture which I removed before serving.

Blueberry & Brie Turkey Wellington

SEASON’S GREETINGS!

Christmas is undoubtedly one of the most special holidays, from the religious significance of the holiday to the cultural impact it has, the delicious food, the festive music, and the classic movies. Christmas provides a magical atmosphere that fills homes with warmth and joy. It’s a time to celebrate and appreciate the blessings in our lives and to spread love and kindness to those around us.

Today, December 25, is my sister Rita’s birthday and though it has been many years since we could all be together at this time as a family, her birth date brings many precious memories. Nostalgia is a very strange thing. It pops up when you least expect it. Taste, smell, music can take you right back to a moment. I have fond memories of her Christmas Eve family birthday ‘parties’. On the eve of Christmas, our family would go to church. After returning home, we were joined by some family friends to have birthday cake and homemade root beer. My parents wanted my sister to always have this special time to honor her birthday apart from the Christmas festivities.

At the heart of a memorable dinner is the main entree, so why not make it just a bit more special by serving it ‘En Croute’.  In the culinary arts, the term en croute (pronounced ‘on Kroot’) indicates a food that has been wrapped in a pastry dough and then baked in the oven. Traditionally the type of pastry used was a simple dough called pate pastry. Today, puff pastry is frequently used for most en croute recipes.

The key to preparing items en croute is that however long it takes to cook the pastry until it is golden brown is how long the item will spend in the oven. Some of the best choices are beef tenderloin, salmon or brie cheese, due to the fact they require less time to cook.

In the 1950’s and 60’s, Beef Wellington or as the French called it, ‘Boeuf en Croute’, became very popular. It was an elegant meal, using a beef tenderloin covered with liver pate and wrapped in pastry. My first introduction to this meal was a much more low-key version. It was simply achieved by making a nicely seasoned meatloaf, wrapping it in a basic pastry and baking it. My mother would serve it with tomato soup sauce. Definitely good but not quite the elegance of the true en croute entrees.

I’ve come to realize, there are two turkey ‘camps’ for most people. Those who love a roast turkey for the holiday dinner and those who like to part with tradition and have something different.

Now, I’m not actually in either turkey camp. Sometimes I love a juicy roasted turkey with all the complimentary side dishes. And other times, I crave something a little different but also mixed with a bit of tradition.

This savory blueberry & brie turkey wellington is a perfect showpiece for a holiday meal. Warm, melted cheese and crumbly bacon combined with fresh herbs, blueberries, topped with mushroom duxelle and covered in airy puff pastry. Served with blueberry chutney takes this meal to the next level!

HAPPY BIRTHDAY RITA!

LOVE TO YOU & RICK .. WISHING YOU HEALTH & HAPPINESS!

SEASONINGS GREETINGS TO EVERYONE WHO ENJOYS & FOLLOWS OUR BLOG

Print Recipe
 Blueberry & Brie Turkey Wellington
Votes: 1
Rating: 5
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Course Main Dish
Cuisine British
Keyword blueberry & brie turkey wellington
Servings
Ingredients
Stuffing
Turkey & Prosciutto
Mushroom Duxelle
Blueberry Chutney
Course Main Dish
Cuisine British
Keyword blueberry & brie turkey wellington
Servings
Ingredients
Stuffing
Turkey & Prosciutto
Mushroom Duxelle
Blueberry Chutney
Votes: 1
Rating: 5
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Instructions
Stuffing
  1. Preheat the oven to 375 F.
  2. In a medium skillet over medium-high heat, heat olive oil. Add bacon, shallot & garlic; cook, stirring frequently, about 5 minutes. Stir in thyme, rosemary, ¼ tsp salt & ¼ tsp pepper. Remove from heat; set aside to cool.
  3. Place the turkey breast on a large cutting board. To butterfly the breast, with a sharp knife, slice into the thickest portion of the breast & cut down the length (the side) of the breast, but not all the way through, about ¾ of the way through. You should be able to unfold the turkey breast like a book.
  4. Place the turkey breast in a large zip lock bag. Using a meat mallet, pound out both sides until they are even in thickness, about ¾-1-inch. Sprinkle turkey with remaining salt & pepper.
  5. Place brie slices on one half of the inside of the turkey breast and the cover with the shallot, thyme mixture, blueberries & bacon. Fold the top over onto the bottom, closing it like a book. Gently transfer the turkey breast to a parchment lined baking sheet.
  6. Place prosciutto slices over the top of the turkey breast. If the prosciutto is thin and tears, that’s ok, just continue to layer the prosciutto over the breast, tucking the prosciutto under the breast as needed.
  7. With either 4 – 5 strands of kitchen twine or wooden toothpicks, tie or ‘pick’ the turkey breast. Don’t tie the breast too tight. Just enough to keep it secure.
  8. Place in the turkey breast in the oven & bake for about 35 minutes. The turkey will be par-cooked & needs to cool for about 10-15 minutes. Once cool enough, cut the twine off (or remove picks) the turkey.
Mushroom Duxelle
  1. While the turkey is cooling, make the mushroom duxelle. In a skillet, add olive oil & cook shallots just until they are soft. Then add the mushrooms & fresh herbs. Let the mushrooms cook until soft & wilted & have released some of their liquid. Stir in the garlic & cook a few minutes longer. Then stir in the breadcrumbs & season with salt & pepper.
Pre-Cooking Turkey
  1. When ready, set the oven temperature to 400 F.
  2. Place one sheet of puff pastry on a flat lightly floured surface. Roll it out a bit lengthwise, about 1-inch. Most puff pastry is about 10×15 inches. I roll the pastry out to about 11×16 or 17. Then do the same with the second piece of puff pastry.
  3. Place one sheet of prepared puff pastry onto a parchment-lined baking sheet. Then place the cooled par-cooked turkey breast in the center of the puff pastry. With a sharp knife, cut horizontal slits (about 1 inch apart) on the edge of each side of the pastry dough.
  4. Top the turkey breast with the mushroom duxelle, patting it securely into place. Some of the mushroom mixture will tumble off but just put it back on & continue patting it gently until it sticks. Fold each piece of pastry over the turkey breast in a crisscross manner continuing until the breast is completely covered. Tuck the edges of both sides in & pinch them well. Use any extra bits of pastry to make decorations for the top if you like. I used a small holly leaf cookie cutter to make leaves. Use the egg wash to attach your pastry decorations.
  5. Then brush the remaining egg wash over the puff pastry and sprinkle with a little sea salt if you wish. Place in the oven & cook for 70 minutes. The turkey is done when the pastry is a deep golden brown or meat thermometer reads 165 F. Remove the Wellington from the oven & let stand for 10 minutes before cutting.
Blueberry Chutney
  1. While the turkey is roasting, make the blueberry chutney. In a saucepan, combine all chutney ingredients: mix well. Bring to a boil over medium heat, stirring frequently. Boil for 1 minute.
Serving
  1. To serve, slice the turkey Wellington & place it on a platter. Drizzle with a little blueberry chutney & serve. Serve the extra chutney on the side.
Recipe Notes

NOTE: This recipe has several steps, but it’s worth the effort. The stuffing as well as the mushroom duxelle can be prepared a day in advance and held in the refrigerator. Prepare chutney, cool & refrigerate until ready to use.

Mini Pie Charcuterie Board

When it comes to the Christmas season, I am always looking for something unique to gift our neighbors with. We usually try to give something they can use when hosting family & friends. With the more recent takes on traditional charcuterie boards, I decided to make some Christmas mini pie charcuterie boards this year.

Some years ago, I started making a savory charcuterie board on New Years Eve. Brion & I liked the idea so well it has become a ‘tradition’ at our house now.

While a charcuterie board has historically pertained to an arrangement of meats, sometimes arranged next to an array of hard cheeses and soft cheeses, it’s progressed more contemporarily into an overall term that refers to grazing boards of varied ingredients that are appropriate for a given occasion or even to highlight a particular main ingredient.

Charcuterie boards are visually stunning and tastefully diverse, making them the perfect option for small and large gatherings. No matter how you define them, charcuterie boards are here to stay.

For these mini pie charcuterie boards, I made eight varieties in various sizes. My choices are: PECAN PIE, BUMBLEBERRY PIE, HARVEST HAND PIES, PUMPKIN CHIFFON PIE, RHUBARB PIE, CINNAMON ROLL CHERRY PIE, CARAMEL APPLE DESSERT CUPS, APPLE PEAR & GRAPE GALETTE. I had also added a few STAMPED CHRISTMAS SHORTBREAD & some CHEWY CHAI OATMEAL COOKIES along with cinnamon whipped cream.

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 Apple Pear & Grape Galette
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Rating: 5
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Keyword mini pie charcuterie board
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Keyword mini pie charcuterie board
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 375 F.
  2. Peel & cut apples & pears into small pieces. Place in a saucepan & add halved grapes, brown sugar, cornstarch, zest, cinnamon & lemon juice. Stir gently so as not to break up the fruit any more.
  3. Over a medium heat, cook, stirring carefully just long enough for the 'sauce' to thicken. Taste to ensure its to your liking. Remove from heat & allow to cool slightly.
  4. Roll out prepared pastry (your favorite recipe or use puff pastry if you wish). Cut into 6 circles, making them about an inch larger than the pans so you can give them that classic 'galette' look.
  5. Divide the fruit evenly between the 6 mini galettes. Roll up the edges - rustic style. Brush the edge of the pastry with either cream or egg wash & sprinkle with coarse sugar.
  6. Bake for 17 -20 minutes OR until the crust is nicely browned. Remove from oven & cool slightly before serving.

Sage Pork & Cranberry Quiche

Call it brunch, call it breakfast, call it what you will but there’s nothing better than a fresh-baked quiche on Christmas morning. Many other brunch dishes get all the attention, such as eggs Benedict or bagels and lox, but I think quiche is the perfect brunch food. If you like breakfast casserole you’re sure to love quiche!

You hear a lot about the ‘joy of Christmas.’ This, to me, is the aroma and flavor of the holiday: rich and savory, warm and satisfying. Pure comfort.

The perfect brunch-at-home is quiche. Think about it: It’s filling, easy to portion out for a crowd, and make-ahead friendly.

This Christmas breakfast quiche is light but filling and gives you that warm and comforting feel while enjoying the holiday spirit. It has all the flavors of the holidays. The quiche filling is rich with flavor using eggs, ground pork, cranberries, and cheese and it makes the house smell amazing. That smell, my friends, is one of the Joys of Christmas.

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 Sage Pork & Cranberry Quiche
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Rating: 5
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Keyword sage cranberry sausage quiche
Servings
Ingredients
Pastry
Filling
Keyword sage cranberry sausage quiche
Servings
Ingredients
Pastry
Filling
Votes: 1
Rating: 5
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Instructions
Pastry
  1. Add flour, sugar, baking powder & salt to a food processor & pulse just until combined.
  2. In a small bowl, whisk together the egg, vinegar & water. Add cold butter & pulse until small coarse crumbs remain.
  3. Sprinkle water/egg mixture over flour & pulse again until the dough comes together.
  4. Remove the dough from the processor & wrap in plastic wrap. Refrigerate dough for 30 minutes.
Filling
  1. In a large skillet, over medium-high heat, brown pork with onion, sage, thyme salt & pepper. Remove from heat & add potatoes & cranberries.
  2. Preheat oven to 375 F. Line a 9-inch pie pan with chilled pastry.
  3. Sprinkle 3/4 of the shredded cheese over bottom of pastry & evenly add pork mixture. Sprinkle top with remaining cheese.
  4. In a small bowl, combine eggs & half & half. Whisk until mixed, but not frothy. Pour over filling.
  5. Bake for 40-45 minutes or until a knife tip inserted in the center comes out clean.
  6. Allow to stand for 10 minutes before cutting into wedges.

Adzuki Sweet Red Bean Rugelach

Aduki, or adzuki beans, also known as cowpeas or red mung beans, are small red sweet-flavored beans popular in Oriental cuisine. They come from East Asia and are prevalent in places like Japan, China, and Korea, playing a versatile role that can be used in sweet and savory dishes.

  • Regarding sweet dishes, you can use them to make red bean paste, which can be used as a filling for desserts like mochi, pancakes, or ice cream. You can also use them to make sweet aduki bean soup, a popular dessert in Japan.
  • Adzuki beans can also be used in savory dishes, such as stews, soups, and curries. They work particularly well in dishes with a slightly sweet flavor, such as a Japanese-style curry.
  • Using adzuki beans in a salad adds some protein and texture. They work particularly well in salads with a slightly sweet dressing, such as a sweet mustard dressing.
  • For a snack, adzuki beans can be roasted in the oven with some spices to create a crunchy snack high in protein and fiber.

Rugelach is an irresistible baked treat which is both delicious and versatile. So is it a pastry or a cookie? Rugelach’s unique buttery, tender dough wrapped around any variety of tasty fillings seems to straddle the line.

Traditionally, rugelach was made with yeast dough but the pastry has evolved and is now made with cream cheese which is both quicker and easier to make. The cream cheese dough was first used by North American bakers in the 1940’s, and now forms the staple of the modern rugelach we know today.

This Jewish-Asian fusion cookie combines Jewish rugelach pastry and the widely popular Asian dessert filling: adzuki red bean paste. The pastry dough and red bean paste are rolled together, then sprinkled with black sesame seeds and coarse sugar. When baked it creates a cookie that is ‘nutty’, sweet, buttery and crispy. Perfect for the holidays!

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 Adzuki Sweet Red Bean Rugelach
Votes: 1
Rating: 5
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Course dessert
Cuisine Asia
Keyword adzuki red bean rugelach
Servings
Ingredients
Rugelach
Filling
Course dessert
Cuisine Asia
Keyword adzuki red bean rugelach
Servings
Ingredients
Rugelach
Filling
Votes: 1
Rating: 5
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Instructions
  1. In a food processor, whisk together flour & salt. Add cream cheese & butter; cut into the flour mixture until coarse crumbs form.
  2. Add egg yolk & cold water to the dough, combining until the mixture is thoroughly moistened & clumpy. Gather dough together into a rough ball & divide in half, flattening each half into a disk. Wrap disks & refrigerate, 2 hours or overnight.
  3. Preheat oven to 375 F. Line a baking sheet with parchment paper.
  4. Roll out each disk into a 1/8" - 3/16" thick circle, dusting with powdered sugar to prevent sticking. Spread with red bean paste, leaving a 1/4" border around the edges. Using a sharp knife or pizza cutter, cut the circle into 16 equal triangular slices.
  5. To roll, cut a little notch into the wide end of the triangle & pull the ends apart slightly. Start with that same side & roll inwards, taking care not to roll too tightly and squeeze out the filling. Tuck the end underneath & pinch slightly to fix in place. Repeat for the remaining pieces. Brush rugelach lightly with egg wash then sprinkle with black sesame seeds & coarse sugar.
  6. Space at least 1" apart on baking sheet. Refrigerate for another 20 minutes. Bake for 20-24 minutes until cookies are golden brown. Remove, dust with a little powdered sugar, and let cool for 5 minutes before transferring to a cooling rack.
  7. Remove from oven & allow to cool for 5 minutes before transferring to a cooling rack.

Mincemeat Pancakes w/ Orange Butter Sauce

The combination of mincemeat with pancakes and orange sauce is typically enjoyed as a festive twist on traditional breakfast fare during the Christmas holidays. The orange flavor is a natural fit, as many modern mincemeat recipes incorporate orange as a key flavor. 

Mincemeat originated in medieval England and the Middle East as a method for preserving meat using a mixture of minced meat, suet, fruits, and expensive spices like cinnamon, cloves, and nutmeg. The spices helped to show off wealth and disguise the flavor of older meat. Over centuries, the meat content in mincemeat gradually decreased, replaced by more fruit and suet. By the end of the 19th century, meat was a rare inclusion, and the dish fully transitioned from a savory main course to the sweet Christmas dessert we know today.

You might wonder what mincemeat is good for besides mince pies (or just eating with a spoon). You can stir it into a cobbler; add a cup to a muffin recipe; heat it up and spread it on your weekend pancakes or waffles; or use it in place of dates in a date square recipe. You could even serve it on a cheese plate as a very seasonal chutney.

I realize mincemeat isn’t for everyone but if you do care for it, these pancakes with orange butter sauce are well worth a try.

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 Mincemeat Pancakes w/ Orange Butter Sauce
Votes: 1
Rating: 5
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Rate this recipe!
Course Brunch
Cuisine British
Keyword mincemeat pancakes w/ orange butter sauce
Servings
PANCAKES
Ingredients
Pancakes
Orange Butter Sauce
Toppings
Course Brunch
Cuisine British
Keyword mincemeat pancakes w/ orange butter sauce
Servings
PANCAKES
Ingredients
Pancakes
Orange Butter Sauce
Toppings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Orange Butter Sauce
  1. Place the sugar, water & orange zest in a pan & bring to the boil, let it bubble & froth for 1 minute on a medium heat, then turn down the heat to low & stir in the butter until melted. Leave on a very low heat until ready to serve.
Pancakes
  1. Place the milk and mincemeat in a large bowl and stir to combine.
  2. Add flour, baking powder, sugar, egg, vanilla extract & salt. Use a whisk to mix until combined.
  3. Pour ¼ tbsp. oil in a large skillet, then wipe around with a kitchen towel to cover the pan. Heat the pan on a medium heat until hot. Pour in enough mixture to make three pancakes (approx. ¼ cup of mix per pancake). Turn the pancakes over when bubbles form on top & then burst, & the edges start to look firm (about 1-2 minutes). Cook on the other side for another 1-2 minutes. Repeat with the rest of the mixture - oiling the pan each time - until all the pancakes are cooked (keep the pancakes warm in a very low oven while you’re making each batch).
Assembly
  1. Stack 3 pancakes on each plate. Top each stack with orange segments, butter sauce & whipped cream.

Pear, Red Onion & Gorgonzola Tart

With only 13 days left until Christmas day there are probably numerous gatherings you will still need to prepare for. Hors d’ oeuvres are part of the holiday party tradition. I think that the best appetizers are ‘finger foods’ that you can eat easily and with very little mess. It seems every culture has its own collection of favorite appetizer recipes which have evolved over the years.

In North America, frozen puff pastry has become the ‘go-to’ when it comes to party fare. Puff pastry is so magical. It looks just like regular dough, but it doesn’t contain yeast, baking powder, or baking soda. Nevertheless, it puffs in the heat of the oven into flaky golden layers. Probably the big plus is that you can buy it frozen and have great success without it being labor intensive.

Not only do puff pastry appetizers make for a chic presentation, but they also make it easy to time your guests’ arrival with taking the appetizers out of the oven if you are serving them hot. Most recipes require a short cooking time, which allows you to pop them in the oven half an hour before your guests arrive and serve a warm appetizer as soon as they walk through the door.

Combining pears, gorgonzola cheese, and red onion in puff pastry appetizers creates a delightful blend of sweet, savory, and tangy flavors. Certain flavor pairings are so underrated and pear and gorgonzola are definitely one of them.

Gorgonzola is an Italian, blue-veined cheese, made from cow’s milk. It can be creamy, firm, or crumbly. Neither Brion nor I like the taste of traditional blue cheese, but we really enjoy the dolce gorgonzola (the milder and creamier version).

This combo of pears, red onion and gorgonzola is very versatile in that you can use it to make appetizers as well as topping for pizza dough.

Print Recipe
 Pear, Red Onion & Gorgonzola Tart
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Finger Food Buffet
Cuisine American
Keyword pear, red onion & gorgonzola tart
Servings
Ingredients
Course Finger Food Buffet
Cuisine American
Keyword pear, red onion & gorgonzola tart
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Nuts
  1. Preheat oven to 400 F.
  2. Chop nuts & roast them in a dry skillet until golden brown. Spread them on a plate & allow to cool.
Pastry
  1. Place the sheet of puff pastry on a large piece of parchment paper. Score each edge with a sharp knife about 3/4" in from outer edge making sure not to cut all the way through. Beat the egg & brush the EDGE of the pastry with it. If you prefer, sprinkle a very small amount of sea salt on the EDGE.
Caramelized Onions
  1. Heat 1 Tbsp olive oil in skillet until hot. Add red 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.
Remaining Fillings
  1. Peel & seed pear. Cut into thin slices. Strip the thyme leaves from the sprigs & crumble gorgonzola.
Assembly/Baking
  1. Brush sour cream over inside of the pastry (NOT on the edge). Top the pastry with pear slices, gorgonzola & the red onion. Sprinkle thyme over all. Sprinkle with freshly ground pepper if you wish.
  2. Bake the tart for about 20 minutes or until golden brown on bottom & edges. Sprinkle with nuts (if using).
  3. Cut in whatever size you wish. Serve for hors de oeuvres or as pizza with a simple tomato-arugula salad.