Ingredient: heavy cream

Chicken Madeira

Wine is not just a beverage with dinner, but can also be a key ingredient in dinner. Madeira wines are known for their versatility. Madeira perfectly complements all sorts of ingredients because of its vast range of wines. It not only adds flavors, but also dimension to the dishes. From soups to stews to desserts, it packs quite a punch and has an intense impact on the final product.

Madeira wine evolved on the island of the same name on the coast of Portugal. It presents different characteristics to all other types of fortified wine due to its specific winemaking process, since it is obtained by intentional heating, and characterized by a distinct ‘baked’ bouquet.

Madeira is classified according to several designations, including vintage, grapes used, and sweetness. There are a few variations on the production method, but Madeira must be oxidized and heated (a process called “maderization,” named after the wine). This makes for a fortified wine that can last for centuries.

Madeira has several taste profiles, but most will have flavors of caramel, walnut oil, peach, hazelnut, orange peel, and burnt sugar.

The first thing to check before cooking a Madeira based dish is what kind of wine does the dish require? It is always safe to use an average blended Madeira. Choose the safest- Finest or Rainwater type. These are packed with flavors and aromas and are typically inexpensive.

A good example is Sandeman Madeira Rainwater. It is light in body but full of flavor. It has a light amber color with golden highlights, as well as clean, nutty aromas. Its flavor is nutty and lightly complex, with a clean finish. This Madeira makes a wonderful accompaniment to a variety of foods and is also a fabulous cooking wine that can be used in various traditional dishes. ‘Rainwater Madeira’ was so named in the 18th century because it is as soft as rainwater and the color of straw, glistening after a shower of rain.

Print Recipe
 Chicken Madeira
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Keyword chicken Madeira
Servings
Ingredients
Chicken
Sauce
Course Main Dish
Cuisine American
Keyword chicken Madeira
Servings
Ingredients
Chicken
Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a large saucepan melt 2 tablespoons of butter. Add 1 tablespoon of oil then add the mushrooms to the pan. Cook the mushrooms for about 5 minutes until they become soft.
  2. Add the onions to the pan & cook them along with the mushrooms for about 2-3 minutes. Add garlic & parsley to the pan & sauté them for a minute or two. Then, transfer this mixture to a plate.
  3. Slice the chicken breast in lengthwise strips. Season with garlic powder, Italian seasonings, paprika, salt & pepper.
  4. In the saucepan, melt a tablespoon of butter. Add a tablespoon of oil as well & let the butter foam. Add the chicken breast to the pan & cook it on both sides for 3-4 minutes each until golden brown. When it is cooked, transfer it to the plate with the mushrooms.
  5. In the same pan, pour in the Madeira wine & bring it to a boil. When it has reduced to almost half its volume, add the beef stock & boil it for about 10 minutes until only ¼ of the original volume remains.
  6. Add the heavy cream to the pan & simmer it for 2-3 minutes until it thickens. Sprinkle a pinch of salt & pepper into the pan to add flavor & stir.
  7. Return the cooked chicken to the pan along with the mushrooms. Top it with the shredded mozzarella cheese. Place the pan in the oven broiler and broil it for 2-3 minutes until the cheese has completely melted.
  8. Remove the pan from the oven. Place chicken on a serving platter & garnish with some parsley. Nice served with mashed potatoes.

Plum Yeast Cakes (Kuchens)

I know it sounds quite ordinary, but we are not just talking about just any plum cake. Variations of the German specialty, ‘zwetschgenkuchen’, exist where some versions are made with a shortbread pastry verses a yeast dough, some have streusel – some do not – some are round, others are rectangular. One thing for sure is that they all use the plump, sweet, juicy European plums also known as Italian Prune Plums or Empress Plums. This variety is ideal for cooking not only because of their texture but also because their flavor becomes more complex through cooking.

Fruit and yeast-based cakes are a German hallmark with this cake being a perfect example. It’s not overly sweet, has a touch of tartness to it, a small hint of cinnamon and that tender yeast dough.

Italian prune plums are available in Canada in late summer to early fall. When I was growing up and my mother used these ‘little gems’ in her canning and baking, I thought it was because they were available at the time. I had no idea that they played such a special part in German baking until I was an adult.

Prune plums are native to the Mediterranean coastal regions of Italy, and though they are named after their country of origin, they are not a favorite there. Instead, because of the German affinity for plums, they feature in many German desserts.

When ripe, prune plums are wonderfully sweet with a rich complex flavor. The flesh has a greenish-amber color that turns a deep shade of fuchsia when cooked. The single pit at the center separates easily and almost fall out on their own.

I wanted to highlight the prune plum in another blog before this deliciously sweet fruit closes the summer season. This recipe makes individual kuchens (kuchen translates to ‘cake’ in German) as opposed to one large cake.

Print Recipe
 Plum Yeast Cakes (Kuchens)
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine German
Keyword plum yeast cakes (kuchen)
Servings
Ingredients
Dough
Custard
Course dessert
Cuisine German
Keyword plum yeast cakes (kuchen)
Servings
Ingredients
Dough
Custard
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Dough
  1. In a small container, warm milk to lukewarm, stir in yeast & a pinch of sugar. Allow to sit until frothy, about 5 minutes.
  2. Combine the flour, remaining sugar and the salt in a stand mixer fitted with the paddle attachment. Mix on low speed to combine.
  3. Separate 1 of the eggs & set aside the white for the egg wash. Whisk the egg yolk & remaining whole egg into the yeast mixture. Add the yeast mixture to the flour, then mix on low speed to make a smooth, thick dough.
  4. Increase the speed to medium & add the butter. Once the butter has been added, beat on high until smooth, about 1 minute. Switch to the dough hook & knead the dough until it forms a smooth, springy ball on the hook, 4 to 5 minutes (add a little more flour, if needed, if the dough doesn't form a ball).
  5. Grease a large bowl & turn the dough in the bowl to coat. Cover & allow rise at room temperature until doubled, 1 - 2 hours.
Custard
  1. In a large saucepan, combine the cream, sugar, cornstarch, salt, egg & yolk. Whisk it together & heat over medium heat until thick, 4 to 5 minutes.
  2. Remove from the heat, add the butter & extract; stir until combined. Transfer to a clean bowl. Cover the surface of the custard with plastic wrap. Let cool at room temperature.
Assembly/Baking
  1. Line a 9 x 13-inch baking pan with parchment paper. Cut the dough in half, then cut each half into 6 equal pieces. Working with one piece at a time, form the dough into balls by folding the dough under itself and pinching to seal underneath.
  2. Set the ball, smooth-side up, on a floured surface, and turn in your hand to form a tight round shape. Cover loosely with plastic wrap & allow to rise until doubled, about 30 minutes.
  3. Preheat the oven to 350 F.
  4. Once the buns have risen, gently press down on each to make indentations that will make space for the custard. Fill the indentations with the custard. Top with the plums wedges.
  5. Brush the buns with the reserved egg white mixed with a splash of water & sprinkle with a pinch of cinnamon & a bit of sea salt.
  6. Bake until the buns are risen & golden & the custard is set, 25 - 30 minutes. Transfer to a wire rack to cool.
Recipe Notes
  • If you wish, instead of making 'pan buns' use 2 baking sheets so they bake individually. Same taste - different look!

Filet Mignon w/ Shrimp & Lobster Cream Sauce

Today, I have a couple of things I’d like to share with you. First of all, it’s my husband Brion’s birthday. With summer in full swing, our back yard is bursting with all its glorious flowers and foliage and even though he would rather I didn’t add his picture to my blog today, I wanted to share this garden view with you. I think it’s a great backdrop for a birthday picture, right!

Going ‘out’ to a restaurant for a special occasion has never been something that really appealed to us, especially me since my life’s work was in the food service industry. I find it is so nice to just have a specially prepared meal at home on these occasions. This year I decided to surprise Brion with an old favorite – surf & turf!

Sometimes affectionately known as ‘reef and beef,’ surf and turf is a main course that brings together the best of both worlds: seafood and red meat. While the classic combo features lobster and filet mignon, modern variations found on steakhouse menus might include prawns, shrimp, squid, or scallops.

Back in late 19th-century America, there existed glamorous establishments known as ‘lobster palaces.’ These were the go-to spots for the nouveau riche—those newly wealthy individuals eager to flaunt their prosperity. At these lobster palaces, patrons reveled in large portions of both lobster and steak, creating a decadent dining experience. However, like all trends, this one eventually waned, and by the 1920s, the lobster-steak combo had fallen out of favor. Fast-forward to the early 1960s, and surf ‘n’ turf made a triumphant comeback. Suddenly, the middle-class ‘continental cuisine’ of the ’60s and ’70s embraced this luxurious pairing, with frozen lobster and steak taking center stage. 

As we grow older, it becomes clearer every day what a special privilege it is to simply have each other to share life with. The little everyday things seem to take on a much greater importance. Maybe it’s the state of our world at this time that has made it very clear not to take anything for granted. Throughout our married life Brion has always gone above and beyond to look after us. I am grateful to have the privilege of such a loving and caring husband.

HAPPY BIRTHDAY, MY LOVE … YOU’RE THE BEST!

Print Recipe
 Filet Mignon w/ Shrimp & Lobster Cream Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Keyword filet mignon w/ shrimp & lobster cream sauce
Servings
Ingredients
Steak
Lobster & Shrimp
Cream Sauce
Course Main Dish
Cuisine American
Keyword filet mignon w/ shrimp & lobster cream sauce
Servings
Ingredients
Steak
Lobster & Shrimp
Cream Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Steak
  1. In a zip-lock plastic bag, place oil, steaks & Montreal steak spice. Close bag & shake to combine contents well. Set aside to marinate while preparing the sauce.
Lobster & Shrimp
  1. In a skillet, heat butter & olive oil over medium heat. Sear prepared shrimp for 2 minutes on one side, then flip & sear for 1 minute more. Remove & set aside. Add 1 more Tbsp butter to the skillet, then add prepared lobster tails. Sauté lobster until it turns pink in color. This shouldn't take any longer than 3 minutes. Remove & set aside.
Cream Sauce
  1. Add 6 Tbsp of butter to skillet. When butter starts to melt, add white wine & clam juice. Stir in salt, pepper, garlic & onion powder & smoked paprika. Reduce heat to medium-low. Simmer for 10 minutes, stirring occasionally to prevent boiling over. Sauce will reduce & thicken. Taste & add more salt if you feel it needs it.
  2. Stir in shrimp & lobster & let simmer for an additional 1-2 minutes. Keep hot while you cook the steaks.
Cooking/Serving
  1. Turn on the broiler. Heat a cast iron pan to a very hot temperature. Once the pan is hot add marinated steaks & sear for approximately 3-5 minutes on each side depending on the thickness of steaks.
  2. Once steaks have seared, place under the broiler for approximately 4-5 minutes per side or to your desired level of doneness. Transfer steaks to serving plates & generously spoon the shrimp/lobster cream sauce over each filet mignon steak, allowing the flavors to meld together.
  3. Garnish with a sprig of fresh herbs & serve immediately. We enjoyed our steaks with mashed potatoes & roasted asparagus.

Shrimp Orzotto in Creamy Wine Sauce

Cooking with wine is a bit of a misunderstood area. It’s not quite as simple as many people believe it to be with such a wide range of wines available to cook with and a variety of ways in which to use them.

Wine is used in a similar fashion to seasoning. You’re not pouring it in to change the taste of the entire dish, but more to enhance and complement the flavors already there. The alcohol present in wine actually triggers the release of flavor molecules in the sauce, making every ingredient the wine contacts taste even better.

White wines can be wonderful in a whole host of dishes, which is why you’ll often find them in chicken, fish and seafood recipes, as well as vegetarian.  Seafood such as lobster and shellfish are considered full-bodied, so are better partnered with creamier, full-bodied whites like Chardonnay. White wine sauce has been described as ‘a classic sauce for fish’.

A common misconception when cooking with wine is that all alcohol content is burned off during the cooking process. This isn’t completely true. Typically, the majority of the alcohol will evaporate, but in order to eliminate all traces you would need to cook something for a good three hours or more.

It’s not just alcohol content that is evaporated either. All wines contain a small amount of sulphites, a natural result of the winemaking process. These evaporate along with the alcohol, while the flavors are concentrated. The undesirable stuff comes out, the good stuff is enhanced!

This shrimp orzo is nicely complimented with the creamy wine sauce.

Print Recipe
 Shrimp Orzotto in Creamy Wine Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Keyword shrimp orzo in creamy wine sauce
Servings
Ingredients
Course Main Dish
Cuisine American
Keyword shrimp orzo in creamy wine sauce
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a large bowl pat the shrimps dry with paper towel, & mix them with salt, 1 teaspoon Italian seasoning & crushed red pepper flakes.
  2. Melt 1 tbsp. of butter in a large, non-stick skillet on medium heat. Add shrimp & fry for 1-2 minutes on each side, just until it cooks through.
  3. Meanwhile bring 2 1/2 cups vegetable broth to a boil & cook orzo pasta until all the broth is absorbed & orzo is tender. Set aside.
  4. Remove the shrimps from the skillet & set aside. In the same skillet, add the remaining 1 tbsp. of butter & melt until it just starts to brown. Add onion & garlic and cook until translucent & fragrant.
  5. Once the garlic is cooked, add wine & cook for a couple of minutes. Next add heavy cream & once the liquid is simmering, add salt & 1 teaspoon of Italian seasoning. Add orzo & crumbled gorgonzola cheese.
  6. Add shrimp back into the skillet & reheat. Serve with chopped parsley.

Spiced Upside Down Peach Crisp

Fruit crisp is a classic dessert that has been around for centuries. The first known recipe was published in an 1828 cookbook. The recipe used frozen fruit instead of fresh and while fresh fruit is often used in baking, frozen fruit is a great alternative. 

Fresh fruit always has such appeal. It brightens the fridge and counter with cheery colors and sweet scents. Frozen fruit allows for some flexibility by extending a typically short shelf life. Both have their place in the kitchen.

 Frozen fruit may not have the same crispness or texture as it’s fresh counterpart but there are some great benefits to using it.

  • It’s available all year round
  • You can use it straight from the freezer
  • Convenience – it’s already washed and ready to go
  • Frozen fruit is generally quick-frozen at its peak and as soon as it’s picked

This peach crisp is amazing! The frozen peaches are enhanced with fresh lemon juice and flavorings and the spiced oatmeal topping has toasted pecans to add a little crunch. Yum!

Print Recipe
 Spiced Upside Down Peach Crisp
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine American
Keyword spiced peach crisp
Servings
Ingredients
Fruit
Crisp Topping
Spiced Cream Topping
Course dessert
Cuisine American
Keyword spiced peach crisp
Servings
Ingredients
Fruit
Crisp Topping
Spiced Cream Topping
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Fruit
  1. Preheat oven to 350 F. Line & lightly grease a 9-inch spring form baking pan with foil.
  2. In a large bowl, combine thawed & drained peaches, lemon juice, sugar, cornstarch, vanilla, almond extract & salt. Set aside.
Crisp Topping
  1. In a large bowl, whisk together brown sugar, flour, oats, pecans & spices. Add butter & mix with a wooden spoon until topping is crumbly.
Assembly
  1. Into prepared baking dish pour peach mixture. Sprinkle the crisp topping evenly over the peaches. Bake for 40 - 45 minutes or until top is golden brown. Remove from oven & allow to cool. When cool enough to handle, remove outside ring from pan then flip crisp over on a serving plate & slice.
Spiced Cream Topping
  1. Add heavy cream to a chilled bowl & beat until stiff peaks are just about to form. Beat in vanilla, sugar & spices until peaks form.
  2. Serve crisp with spiced cream topping or vanilla ice cream if you would rather.
Recipe Notes
  • Since there are just two of us, I made only half of the recipe, that's why mine is quite thin in the picture. Still gave us 10 pieces!
  • I baked it long enough to really caramelize the peaches. Yum!

Strawberry Cookies w/ Strawberry Chocolate Topping

If there’s one berry most people have a fondness for, it’s strawberries. Even though available year-round, strawberries’ full flavor shines best beginning in May through late summer, the prime seasons for strawberries. Advances in transportation and refrigeration have allowed for strawberries to become a seasonless fruit.

Winter is done and we’re ready to embrace all things springtime! Spring is about rebirth, sunshine, new life, things in bloom, etc. With bright colors, fresh flavors, and interesting designs, spring cookies are the perfect way to welcome in the warmer weather and say goodbye to the winter blues. 

Today I thought I would start with a crisp shortbread type cookie and add some ‘pizzazz‘ with some strawberries, white chocolate and a few pistachios. I think you will like these!

Print Recipe
 Strawberry Cookies w/ Strawberry Chocolate Topping
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine American
Keyword spring strawberry cookies, strawberry cookies w/ strawberry chocolate topping
Servings
COOKIES
Ingredients
Cookies
Strawberry Topping
Lemon Drizzle
Garnish
Course dessert
Cuisine American
Keyword spring strawberry cookies, strawberry cookies w/ strawberry chocolate topping
Servings
COOKIES
Ingredients
Cookies
Strawberry Topping
Lemon Drizzle
Garnish
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Cookies
  1. In a large bowl, cream together butter & icing sugar. Add egg & strawberry extract & mix well.
  2. In a separate bowl, sift together flour & baking powder. Add to the wet mixture a little at a time until well incorporated. Wait approximately 30 minutes before working with the dough as it will firm up slightly.
  3. Roll the dough between baking paper & put it into the fridge for a few hours to help it from spreading. When dough is a bit firmer, take it out of the fridge & cut into butterfly shapes.
  4. Place the cookies on a parchment lined baking sheet & return to fridge again for another 1-2 hours, this will also help prevent spreading.
  5. Preheat oven to 350 F.
  6. Bake cookies for approximately 10 - 12 minutes or until lightly browned on bottoms.
  7. Allow cookies to cool completely on a wire rack while you prepare the 'toppings'.
Strawberry Topping
  1. Slice dried strawberries thinly. Place white chocolate chips in a small bowl. Heat heavy cream until simmering, then pour over chocolate chips. Let stand for 1-2 minutes, then add 1/4 tsp strawberry flavor & tiny bit of gel food color. Stir swiftly until all the chocolate chips are melted & smooth.
  2. Using a piping bag, place about a teaspoon of strawberry flavored chocolate. Gently press a slice of strawberry on top.
Lemon Drizzle
  1. In a small dish, stir together powdered sugar & fresh lemon juice until it reaches a drizzle consistency. Drizzle lines over half of the cookie then sprinkle with pistachio nuts or pepita seeds.
Recipe Notes
  • LorAnn's Strawberry baking & flavoring emulsion tastes like fresh ripe berries. Great for cakes, cookies, frostings, fillings, and desserts. Add it instead of using strawberries or in addition to the fruit to add a punch of strawberry flavor. Use in any recipe you would a strawberry extract and get more robust strawberry flavor!
  • 1 teaspoon baking extract = 1 teaspoon emulsion

Salmon Wellington

HAPPY EASTER!

Easter is here and Salmon Wellington is the perfect holiday meal! The richness of the mushroom duxelles, pairs perfectly with the hearty salmon fish fillet and scallops and the buttery puff pastry just takes this dish to the next level.

Mushroom duxelles is an intensely flavored combination of finely chopped mushrooms, shallots, and fresh herbs such as thyme or parsley that are slowly cooked to a paste-like consistency. French in origin and named after the marquis d’Uxelles, this mushroom condiment is traditionally used in the preparation of beef Wellington, but it can also be used to flavor soups and sauces as well as to fill omelets and ravioli. 

Wellington fillet as we know it today was first made famous by the American chef and star Julia Child, who introduced the filet de bśuf en croûte, the French crust beef fillet, as ‘Filet of Wellington Beef’ during her TV show ‘The French Chef’, on the 1965 New Year’s Eve episode. From that day on, the recipe began to appear in various recreational circles in North America, as well as being taken up in the most important cookbooks.

A Salmon Wellington is a copycat version of the popular English ‘Beef Wellington’. Because puff pastry takes about 20 minutes to bake (salmon takes 12-15 minutes), keep the salmon refrigerated until you’re ready to assemble. Starting with cold salmon ensures it doesn’t overcook. To prevent the bottom from getting soggy, pat dry the salmon thoroughly before assembling. Also, make sure to cut slits on the puff pastry once assembled to allow the steam to escape. Don’t open the oven until ready since puff pastry needs full consistent heat to bake into flaky layers.

You’ll be so impressed when it’s time to take it out of the oven because it just looks amazing. However, you’ll be more impressed with how it tastes. Just like an elegant and flavorful fish pie!

Print Recipe
 Salmon Wellington
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine French
Keyword salmon wellington
Servings
SERVINGS
Ingredients
Mushroom Duxelles
Scallop Filling
Dill Cream Sauce
Course Main Dish
Cuisine French
Keyword salmon wellington
Servings
SERVINGS
Ingredients
Mushroom Duxelles
Scallop Filling
Dill Cream Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Mushroom Duxelles
  1. In a food processor, pulse the mushrooms to a roughly diced consistency,15-20 seconds. In a saucepan, melt 2 Tbsp butter over medium-high heat. Add mushrooms, a heavy pinch of salt & pepper, shallots, garlic, rosemary & thyme. Sauté until moisture from the mushrooms has evaporated, about 15 minutes. Transfer to a bowl & set aside.
Scallop Filling
  1. In a small bowl, combine the scallops (or shrimp), cream, onions, parsley, dill, garlic, pesto, salt & pepper. In another small bowl, beat egg white on medium speed until soft peaks form; fold into scallop mixture.
Assembly
  1. Preheat oven to 400 F. Line a 15 x 10 x 1-inch baking sheet with parchment paper.
  2. On a lightly floured surface, roll each pastry sheet into a 12 x 10-inch rectangle. Cut each sheet into FOUR- 6 x 5-inch rectangles. Divide mushroom mixture evenly & spread over 4 pieces of pastry leaving a 1/2-inch border.
  3. Center the salmon pieces on top. Next, top each salmon piece with a quarter of the scallop filling.
  4. Top each with a pastry rectangle & crimp to seal. With a sharp knife, cut several slits in the top to let steam escape. Place on the baking sheet & brush with egg wash. Bake for 20-25 minutes or until a thermometer reads 160 F.
Dill Cream Sauce
  1. While salmon is baking, mix all sauce ingredients & refrigerate until serving time.

Vertical Pumpkin Cheesecake Tarts w/ Cranberry Gelee

There’s something about the presentation of food—it always seems to taste better when it looks great. Plated desserts aren’t quite my passion, but it was still an experience worth learning.

Our eyes are the gateway to our stomachs. When a dessert looks good, it’s like a promise that it’s going to taste amazing. But it’s not just about the looks; there’s actual science behind it! Psychologists believe that visually appealing food also seems tastier. The brain, being the mischievous little thing it is, associates’ beauty with flavor.

Plated desserts are essentially desserts that have multiple textures, flavors, colors and components that are paired together and presented beautifully on a plate, almost looking like a piece of art.

Dessert plating has been around since the Renaissance. The nobility used to have their chefs present their sweets in the most elaborate ways. So basically, when you’re plating, you’re partaking in a historical tradition.

Embracing the seasonality of ingredients not only adds fresh flavors to your desserts but also creates a visual impact on your plate.

These little elegant tarts are made using rings of crisp, sweet shortcrust pastry, a light pumpkin cheesecake and a layer of fresh cranberry orange gelee. Standing upright on a bed of gingersnap crumble, they are decorated with white chocolate fall leaves and candy spheres.

A plated dessert can be simple to strikingly complex and everything in between so you are only limited by your imagination. 

Print Recipe
 Vertical Pumpkin Cheesecake Tarts w/ Cranberry Gelee
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine French
Keyword vertical pumpkin cheesecake tarts w/ cranberry gelee
Servings
Ingredients
Pumpkin Cheesecake
Cranberry Gelee
Pastry
Crumb Base
Course dessert
Cuisine French
Keyword vertical pumpkin cheesecake tarts w/ cranberry gelee
Servings
Ingredients
Pumpkin Cheesecake
Cranberry Gelee
Pastry
Crumb Base
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pumpkin Cheesecake (make a day ahead)
  1. Preheat oven to 325 F. Line a 9 X 9-inch baking pan with parchment paper.
  2. In a large bowl, combine the cream cheese, brown sugar, ground spices, nutmeg and salt. Using an electric mixer, beat at medium speed until smooth. Beat in the pumpkin puree until smooth. Beat in the cream, maple syrup, vanilla and eggs at low speed until blended.
  3. Pour the batter into a prepared baking pan. Spread evenly in the pan. When baked & cooled the cheesecake should be the height of the width of your tart rings. (Mine are about ¾-inch).
  4. Bake 30 - 35 minutes or until a toothpick inserted near the center comes out clean. Transfer to a wire rack and let cool completely. Cover & refrigerate covered overnight.
Gelee (make a day ahead)
  1. In a medium saucepan, combine the cranberries with 1/4 cup of water and cook over moderate heat until they begin to pop, about 5 minutes. Let cool. Transfer to a blender and puree until smooth. Strain the puree through a fine sieve. Rinse out the saucepan.
  2. Add the sugar & 2 Tbsp of water to the saucepan and bring to a boil, stirring, until dissolved. Let cool. Stir in the orange juice and cranberry puree.
  3. In a small bowl, sprinkle the gelatin over 1 Tbsp of water and let stand until softened, 5 minutes. Microwave for 10 seconds, or until completely melted. Whisk the gelatin into the cranberry mixture. Line a 6 X 9-inch dish with plastic wrap. Pour the gelée into a prepared pan; shake it gently to even it out. Refrigerate the gelee overnight.
Pastry
  1. Combine the flour, powdered sugar, cornstarch, salt, & vanilla in a large bowl. Add the butter and mix with your hands until the butter is broken down into pieces the size of peas and the ingredients are well combined. Add the egg and mix with a fork until the dough is smooth and the egg is fully incorporated. Don’t overmix.
  2. Turn the dough out onto a large piece of plastic wrap and gently shape it into a ball. Wrap the dough in the plastic wrap and flatten it into a disc. Refrigerate for at least 30 minutes or overnight, until cold but still pliable.
  3. When the dough has chilled, unwrap the dough and place it on a silicone baking mat on your work surface. Roll it out into a rectangle about 1⁄8 inch thick, using a second silicone sheet on top.
  4. Using a sharp knife, slice the dough into strips about 1- inch thick. These strips will make the tart rings. Place cut pastry in freezer until cool. This will make handling the strips much easier.
  5. When chilled, transfer each strip of dough to one of the tart rings and lightly press it to the sides. (I am using 2 sizes of tart rings – 2 ¾-inch & 2 ½-inch diameter and ¾-inch width). Use a small knife to neaten the top edge of the rim on the rings.
  6. Transfer the baking sheet containing the tart rings to the freezer & freeze for at least 20 minutes.
  7. Preheat oven to 350 F.
  8. Bake tart rings for 15-20 minutes or until light golden in color. Cool on wire racks.
Crumb Base
  1. Place gingersnap cookies in a sealed plastic bag. Using a rolling pin, crush to coarse crumbs. Set aside.
Assembly/Decoration
  1. CHEESECAKE: Using a ring cookie cutter the diameter of the inside of the BAKED pastry rings. Cut out circles. Cut each cheesecake circle in half, so that you have semicircles. Place one semicircle inside each pastry ring so that the curved edge sits flush inside the pastry ring.
  2. GELEE: Cut strips of gelee & place one along each cut side of the cheesecake, so that when you stand the rings of pastry up, it is sitting on top of the cheesecake.
  3. CRUMB BASE: Arrange small piles of gingersnap crumbs on a serving plate & place each tart on top of the crumbs, so they are standing vertically.
  4. DECORATION: Decorate your vertical tarts with whatever you wish. My choice was some tiny white chocolate fall leaves in keeping with an autumn dessert.
Recipe Notes
  • Traditionally the pastry for the rings is made containing almond meal. Since I have a nut allergy, mine is made without but still has a nice crispy texture. 
  • Very often this kind of dessert is made with a chocolate filling but I wanted to do something in the way of a fall dessert. 
  • Using a pumpkin cheesecake filling has two benefits. It definitely says fall & is easy to make it conform to the circular shape.
  • These plated desserts add such an elegant finishing touch to a holiday meal.

Garlic Orzo Tuscan Shrimp

Quite often confused with rice, orzo is a short-cut and petite pasta that is often used in place of other grains. Also known as risoni, this little pasta, or pastina, is a wonderful base for many meals.

Orzo offers enormous culinary potential made with 100% enriched durum semolina wheat. However, there are other varieties, including whole wheat orzo made with whole wheat flour and tri-color orzo which is enriched with red tomato and vibrant green spinach.

Orzo can be used in a wide variety of recipes such as mixed bowls, soups, salads, casseroles, and side dishes. Another way to take advantage of orzo pasta is by using it as a filling or stuffing. It makes a hearty option for anything from stuffed peppers and tomatoes to orzo stuffed zucchini boats.

The shape of orzo may resemble a large grain of rice; however, while both are rich in carbohydrates, these two plant-based ingredients are quite different. Apart from their composition, rice does not contain gluten, whereas pasta, made from wheat, does.

With its origins in the Mediterranean, it’s no wonder that orzo wonderfully complements the tastes and vibrant colors of a variety of coastal cuisines. I think it compliments this Tuscan shrimp dish very well.

Print Recipe
 Garlic Orzo Tuscan Shrimp
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Italian
Keyword garlic orzo Tuscan shrimp
Servings
Ingredients
Course Main Dish
Cuisine Italian
Keyword garlic orzo Tuscan shrimp
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Bring a medium saucepan of water to a boil & cook orzo pasta about 8-9 minutes. Drain the orzo using a colander & set aside.
  2. In a large skillet, melt butter & add minced garlic & shrimp; fry for 2 minutes on each side or until cooked & pink. Transfer the shrimp to a bowl & set aside.
  3. Add the onions & mushrooms to the butter remaining in the skillet. Stir in sun dried tomatoes & Swiss chard leaves; fry for 1-2 minutes or until leaves are wilted.
  4. Reduce heat to medium-low & add the cream; bring to a gentle simmer, stirring occasionally. Add salt & pepper to taste.
  5. Stir in parmesan cheese; allow the sauce to simmer for about a minute until the cheese melts. Sprinkle the herbs & parsley over the mix & toss to combine.
  6. Add shrimp & cooked orzo pasta; toss to combine. Serve.

Asparagus & Prosciutto Self Crusting Quiche

Some of you may recall Bisquick’s ‘Impossible Pie’ recipes published back in 1978. They were called ‘impossible’ because it made its own crust as it baked. There was no need to make a separate bottom crust before adding the main ingredients, and the Bisquick mix. Baking in a hot oven, this concoction magically became a glorious, thick quiche-like pie with a golden surface. Once out of the oven and cooled a bit, it sliced cleanly and released from the pan flawlessly.

The headline on their newsletter at the time read: ‘Bisquick Makes the Impossible Possible’. It wasn’t long before the number of impossible pie recipes grew to more than 100, including everything from beef, chicken/turkey, ham, sausage & bacon, fish & seafood, meatless to fruit pies. In 1997, the name was changed to ‘Impossibly Easy Pie’ in an effort to reach a new generation of cooks.

At some point in time, the original recipe was evidently removed from the Bisquick box. By the 1980s the North American diet was undergoing dramatic changes. In keeping with the low-fat diet recommendations that became so popular in the early ’80s, recipes for the heavy, rich foods we had previously favored were forgotten.

Nevertheless, quiche is supreme. This self-crusting, asparagus quiche made with gouda cheese and topped with prosciutto does not use the Bisquick mix but follows the same theory. Quick, easy & delicious!

Print Recipe
 Asparagus & Prosciutto Self Crusting Quiche
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Brunch, Main Dish
Cuisine American
Keyword asparagus & prosciutto self crusting quiche
Servings
Ingredients
Course Brunch, Main Dish
Cuisine American
Keyword asparagus & prosciutto self crusting quiche
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375 F. Butter a 9-10-inch pie plate or ceramic quiche dish. Set aside.
  2. Use a veggie peeler to trim away the outer skin of the asparagus spears. Trim away the bottom 2-inches of each spear. Slice on the diagonal into 1-inch pieces, leaving tips intact. Set the tips aside.
  3. Grate cheese & toss in a bowl with 1 Tbsp flour making sure to evenly coat as this will help suspend it in the custard as opposed to having it all settle to the bottom.
  4. Whisk eggs, milk & cream together until frothy in a medium bowl. Season with thyme, salt & pepper.
  5. Spoon 1/2 of the sliced asparagus spears all over the bottom of the dish. Scatter 1/2 of the scallion slices over asparagus. Scatter 1/3 of the cheese over all veggies. Sprinkle 1/2 tsp chili flakes over this (if using). Scatter 1/3 of prosciutto slices over the cheese.
  6. Repeat with remaining veggies & another 1/3 of the cheese & prosciutto.
  7. Pour the egg mixture gently over the veggies & cheese. Top with the remaining cheese & the dill.
  8. Add the remaining prosciutto pieces & the asparagus tips over the cheese at this point as well, so that they will be slightly elevated, for presentation. You can use the extra slices of prosciutto slices to make prosciutto 'roses' for extra eye appeal by folding them in half lengthwise & rolling the up in rolls. Gently fold the edges out & down, to create the look of a rose.
  9. Place on a baking sheet & bake for 35-40 minutes or until golden brown & set. The center can still be ever so slightly giggly, but it shouldn't be soggy soft.
  10. Remove & allow to sit for a good 20 minutes to let the residual heat continue cooking the eggs. We enjoyed this quiche with a warm piece of focaccia bread.