Sunday Dinner!

My parents are coming for dinner tonight and this is what's on the menu!

Potato Soup laced with Bourbon and Nutmeg

Steamed Artichokes with Balsamic and Fig dressing

Ham and Gruyere Tarte with Caramelized onions

Roasted Turkey Breast with Maple Glaze and Butternut Squash with fresh sage

Tossed Green Salad with Rogue Creamery Smoky Bleu Cheese

Cinnamon ice cream served with pears poached in burgundy


The Perfect Pancake!

2005_1020easter0012 This recipe is from Bethane (shown here with my dad and my uncle , click on the photo), my best pal. When we were kids, there was absolutely nothing that comforted us more than a midnight trip to the IHOP (International House of Pancakes) for a midnight snack of warm chocolate chip pancakes with lots of butter, whipped cream and syrup. This is her very grown up yet utterly delightful version of our adolescent favorite! We came of age in the late 70's hence the name and you can feel free to draw your own conclusions! Whatever you decide, these are wonderful and make sure that you have really good maple syrup. Bethane's a fanatic about syrup. No Aunt Jemima please!
Don't even think about the sugar free stuff.
I think that she's right and a really wonderful milk stout would be the perfect accompaniment alongside an enormous platter of applewood smoked bacon and some chicken and apple sausages. She also suggested that if you don't like (who doesn't like chocolate!) chocolate that you could use   freshly diced apple or pear instead! Or what about  apples sauteed in butter with cinnamon and pecans.... Whatever you choose please enjoy...and maybe these will be the beginning of some new trips down memory lane!
 
"Hormonal Pancakes" A.K.A.  "Flashback Pancakes" (because they're a TRIP!)
You will need!
Arrowhead Mills Multi-grain pancake mix as directed or
buckwheat or other hearty whole grain.
Organic milk i.e. rice, oatmeal or reg.
Rice oil
Fresh ground cinnamon & nutmeg
1 tsp. vanilla extract
1-2 Tbsp. real butter
Pure maple syrup-grade B preferred
Nestle semi-sweet morsels
Nestle butterscotch morsels
Pre-heat griddle.  Warm maple syrup.  Mix batter as directed.  Add fresh ground cinnamon, nutmeg and vanilla extract.  pour batter on hot griddle then dot pancakes with both chocolate and butterscotch morsels.  Flip when bubbly.  Serve with butter, maple syrup and a smile!
These are great accompanied by dark ale or scotch.
      
            
         
 

The Perfect Pancake!

2005_1020easter0012 This recipe is from Bethane (shown here with my dad and my uncle , click on the photo), my best pal. When we were kids, there was absolutely nothing that comforted us more than a midnight trip to the IHOP (International House of Pancakes) for a midnight snack of warm chocolate chip pancakes with lots of butter, whipped cream and syrup. This is her very grown up yet utterly delightful version of our adolescent favorite! We came of age in the late 70's hence the name and you can feel free to draw your own conclusions! Whatever you decide, these are wonderful and make sure that you have really good maple syrup. Bethane's a fanatic about syrup. No Aunt Jemima please!
Don't even think about the sugar free stuff.
I think that she's right and a really wonderful milk stout would be the perfect accompaniment alongside an enormous platter of applewood smoked bacon and some chicken and apple sausages. She also suggested that if you don't like (who doesn't like chocolate!) chocolate that you could use   freshly diced apple or pear instead! Or what about  apples sauteed in butter with cinnamon and pecans.... Whatever you choose please enjoy...and maybe these will be the beginning of some new trips down memory lane!
 
"Hormonal Pancakes" A.K.A.  "Flashback Pancakes" (because they're a TRIP!)
You will need!
Arrowhead Mills Multi-grain pancake mix as directed or
buckwheat or other hearty whole grain.
Organic milk i.e. rice, oatmeal or reg.
Rice oil
Fresh ground cinnamon & nutmeg
1 tsp. vanilla extract
1-2 Tbsp. real butter
Pure maple syrup-grade B preferred
Nestle semi-sweet morsels
Nestle butterscotch morsels
Pre-heat griddle.  Warm maple syrup.  Mix batter as directed.  Add fresh ground cinnamon, nutmeg and vanilla extract.  pour batter on hot griddle then dot pancakes with both chocolate and butterscotch morsels.  Flip when bubbly.  Serve with butter, maple syrup and a smile!
These are great accompanied by dark ale or scotch.
      
            
         
 

Crab and Roasted corn chowder

2003_0417tree0053_1

Sometimes, a soup recipe just practically creates itself when you have the right ingredients on hand! At the market yesterday, they were running a special on fresh crabmeat, so I  bought a tin of it thinking that it would make a lovely appetizer for the holidays.  Several of our friends were joining us for cocktails, and it was just beginning to snow, so suddenly, a crabmeat bisque seemed very appealing. Accompany this soup with good champagne, a simple salad, crusty bread  and a roaring fire!

You'll need,

I large can of good chicken broth

1 16 ounce tin of lump crabmeat

1 pint of half and half

chopped garlic (about 2 tablespoons)

1/2 a stick of butter

Enough flour to create a roux

1 can of creamed  corn

1 bag of frozen roasted corn (Trader Joes is the best!)

4 tablespoons of red pepper tapenade

Salt and Pepper to taste

A splash  or two of Tiger Sauce

Cayenne Pepper to taste

One tablespoon of dried dill

Shredded Asiago cheese

Melt the butter in a soup pan and add the garlic. Saute the garlic for about 2 minutes and stir in the flour , creating a basic roux. When the flour has absorbed all of the butter and garlic let it cook for 1 minute and add the chicken broth and creamed corn. Bring the mixture to a simmer and add the half and half, crabmeat, roasted corn and red pepper tapenade . Then, just let the whole mixture simmer for about 1/2 hour. It gets better when it cooks longer, but watch to make sure that the bottom of the pot doesn't begin to burn! If I'd had some madeira wine, I would have thrown in about 1/4 of a cup for the added flavor! Add the salt and pepper, cayenne and Tiger sauce to taste and stir in the dill. Top it off with a sprinkling of Asiago cheese on each serving, and that's all there is to it! If you didn't have fresh crabmeat, anduille sausage would be a wonderful substitution, adding a lovely cajun flavor!


Crab and Roasted corn chowder

2003_0417tree0053_1

Sometimes, a soup recipe just practically creates itself when you have the right ingredients on hand! At the market yesterday, they were running a special on fresh crabmeat, so I  bought a tin of it thinking that it would make a lovely appetizer for the holidays.  Several of our friends were joining us for cocktails, and it was just beginning to snow, so suddenly, a crabmeat bisque seemed very appealing. Accompany this soup with good champagne, a simple salad, crusty bread  and a roaring fire!

You'll need,

I large can of good chicken broth

1 16 ounce tin of lump crabmeat

1 pint of half and half

chopped garlic (about 2 tablespoons)

1/2 a stick of butter

Enough flour to create a roux

1 can of creamed  corn

1 bag of frozen roasted corn (Trader Joes is the best!)

4 tablespoons of red pepper tapenade

Salt and Pepper to taste

A splash  or two of Tiger Sauce

Cayenne Pepper to taste

One tablespoon of dried dill

Shredded Asiago cheese

Melt the butter in a soup pan and add the garlic. Saute the garlic for about 2 minutes and stir in the flour , creating a basic roux. When the flour has absorbed all of the butter and garlic let it cook for 1 minute and add the chicken broth and creamed corn. Bring the mixture to a simmer and add the half and half, crabmeat, roasted corn and red pepper tapenade . Then, just let the whole mixture simmer for about 1/2 hour. It gets better when it cooks longer, but watch to make sure that the bottom of the pot doesn't begin to burn! If I'd had some madeira wine, I would have thrown in about 1/4 of a cup for the added flavor! Add the salt and pepper, cayenne and Tiger sauce to taste and stir in the dill. Top it off with a sprinkling of Asiago cheese on each serving, and that's all there is to it! If you didn't have fresh crabmeat, anduille sausage would be a wonderful substitution, adding a lovely cajun flavor!


Hot Apple Soup!

J0182665

This is a really simple soup, and all it needs is a loaf of good bread and herb butter, as well as a tossed green salad to complete it! Add some sliced chicken/apple sausage to the saute process if you'd like something a little heartier. A chilled chardonnay is the perfect accompaniment!

1 tbsp butter

1 large onion, chopped

1 quart (4 cups) chicken stock

2 large green apples, cored, peeled and chopped , or you can  subsitute really good organic apple sauce!

1 cup of mixed bell peppers

3/4 tsp curry powder or to taste

Juice of 1/2 large lemon

Shredded smoked Gouda/Jarlsberg or cheddar cheese

  1/4 cup all-purpose flour

1/2 cup half and half

Melt 1 tbsp butter in large saucepan over med-high heat. Add onion and sauté until soft but not brown.  Stir in stock, apples, curry powder and lemon juice and bring to a boil. Reduce heat and let simmer for about 10 minutes.

Melt remaining butter in another large saucepan over medium heat until foam subsides. Blend in flour and cook 1 to 2 minutes, stirring constantly.  Gradually stir in soup until well blended.  When mixture reaches boiling point, remove from heat.

Strain into first saucepan, pressing apple and onion with back of spoon.    Simmer until heated through.

                                                                                  Serves 6 - 8


Hot Apple Soup!

J0182665

This is a really simple soup, and all it needs is a loaf of good bread and herb butter, as well as a tossed green salad to complete it! Add some sliced chicken/apple sausage to the saute process if you'd like something a little heartier. A chilled chardonnay is the perfect accompaniment!

1 tbsp butter

1 large onion, chopped

1 quart (4 cups) chicken stock

2 large green apples, cored, peeled and chopped , or you can  subsitute really good organic apple sauce!

1 cup of mixed bell peppers

3/4 tsp curry powder or to taste

Juice of 1/2 large lemon

Shredded smoked Gouda/Jarlsberg or cheddar cheese

  1/4 cup all-purpose flour

1/2 cup half and half

Melt 1 tbsp butter in large saucepan over med-high heat. Add onion and sauté until soft but not brown.  Stir in stock, apples, curry powder and lemon juice and bring to a boil. Reduce heat and let simmer for about 10 minutes.

Melt remaining butter in another large saucepan over medium heat until foam subsides. Blend in flour and cook 1 to 2 minutes, stirring constantly.  Gradually stir in soup until well blended.  When mixture reaches boiling point, remove from heat.

Strain into first saucepan, pressing apple and onion with back of spoon.    Simmer until heated through.

                                                                                  Serves 6 - 8


Enchanted Pumpkin Soup!

j0309566 Every autumn, this is the soup that I make when I want to begin a meal with a harvest flavour. It can be served many different ways, but in my mind, it looks just wonderful in a Armetale or other pewter type bowl, in a style reminiscent of Colonial Williamsburg! I've also served this many times in a large hollowed out pumpkin that has been gilded with edible silver or gold leaf. It's a very easy trick, and you can find the edible leaf along with the directions for it's application in a good craft store where they have a baking section.
The recipe is actually very simple, and the ingredients are easily available , although if you're on a low cholesterol eating plan......!
Take a chunk of really good butter (I love Plugra!) and melt it in your soup pot. Add several chopped spanish onions and a shallot or two! Saute the onions until they are translucent and add 3 large cans of cooked pumpkin and several quarts of really good chicken stock. Bring the whole of it to a simmer and let the flavours brew! The magical ingredient here is...PEANUT BUTTER!!!!!! I whisk in a cup of it or even more depending on the taste. After it has simmered for about 20 minutes, stir in a quart of organic half and half. I always use organic milk or cream if possible because I've discovered that the texture is much finer and the taste is just much better. Add salt and pepper to taste and about a tablespoon of good curry powder or pumpkin pie spice if you like it! You can also add a 1/4 of a cup of Calvado's (an apple brandy) if you'd like. I've also made this soup with butternut squash, halved and roasted with butter,olive oil,cinnamon and a bit of real maple syrup. I usually roast about 4 large acorn squash to get the amount of pulp that I need. The canned squash just doesn't seem to have the nutty flavour that the roasted does and the texture is exquisite. this will take some extra time, but I promise you that it's worth it. A lovely glass of wine and a bit of cheese while you're waiting should make the task really bearable, let alone the aroma of the roasting squash!
This soup will stand alone as a meal with a tossed salad with some ripe pear,pecans and warm camembert cheese or as a starter for my roasted pork tenderloin. A Black and Tan (that delectable combination of Guinness Stout and Bass Pale Ale) or some good sparkling apple cider would be very satisfying with this soup especially if you served it in an Williamsburg tavern mug! The entire collection of Armetale serving pieces is available online at http://www.wiltonarmetale.com


Enchanted Pumpkin Soup!

j0309566 Every autumn, this is the soup that I make when I want to begin a meal with a harvest flavour. It can be served many different ways, but in my mind, it looks just wonderful in a Armetale or other pewter type bowl, in a style reminiscent of Colonial Williamsburg! I've also served this many times in a large hollowed out pumpkin that has been gilded with edible silver or gold leaf. It's a very easy trick, and you can find the edible leaf along with the directions for it's application in a good craft store where they have a baking section.
The recipe is actually very simple, and the ingredients are easily available , although if you're on a low cholesterol eating plan......!
Take a chunk of really good butter (I love Plugra!) and melt it in your soup pot. Add several chopped spanish onions and a shallot or two! Saute the onions until they are translucent and add 3 large cans of cooked pumpkin and several quarts of really good chicken stock. Bring the whole of it to a simmer and let the flavours brew! The magical ingredient here is...PEANUT BUTTER!!!!!! I whisk in a cup of it or even more depending on the taste. After it has simmered for about 20 minutes, stir in a quart of organic half and half. I always use organic milk or cream if possible because I've discovered that the texture is much finer and the taste is just much better. Add salt and pepper to taste and about a tablespoon of good curry powder or pumpkin pie spice if you like it! You can also add a 1/4 of a cup of Calvado's (an apple brandy) if you'd like. I've also made this soup with butternut squash, halved and roasted with butter,olive oil,cinnamon and a bit of real maple syrup. I usually roast about 4 large acorn squash to get the amount of pulp that I need. The canned squash just doesn't seem to have the nutty flavour that the roasted does and the texture is exquisite. this will take some extra time, but I promise you that it's worth it. A lovely glass of wine and a bit of cheese while you're waiting should make the task really bearable, let alone the aroma of the roasting squash!
This soup will stand alone as a meal with a tossed salad with some ripe pear,pecans and warm camembert cheese or as a starter for my roasted pork tenderloin. A Black and Tan (that delectable combination of Guinness Stout and Bass Pale Ale) or some good sparkling apple cider would be very satisfying with this soup especially if you served it in an Williamsburg tavern mug! The entire collection of Armetale serving pieces is available online at http://www.wiltonarmetale.com


What can you do with a rotisserie chicken?

j0182710Normally, I roast my own chicken, but this weekend just didn't give me the time. I went to the grocery store and saw that they were now selling beautifully golden brown rotisserie chickens and I bought one thinking that we could just enjoy it all weekend with leftovers for soup! Sunday night came around and I couldn't bear to just serve it unadorned. I think that I may have stumbled onto the easiest "roast chicken" recipe ever. If I hadn't been honest with my husband he would have thought that I had roasted the chicken myself! But the end result was beautiful and delicious enough that I would have (and will!) served it to anyone! All this recipe needs to complete it is some warm wonderful bread ,a lovely salad with some dry bleu cheese and a chilled white wine, perhaps a French Viognier.
All you need for this is about 8 new potatoes quartered, a bag of those little carrots that are ready for anything, a sliced and diced leek (large)and a sliced onion.
Place all of these vegetables in a roasting pan and lace them profusely with garlic infused olive oil and salt and pepper. Add one can of good chicken broth and half of a stick of butter and set into the oven. It takes about 1 hour at 350 degrees for the vegetables to roast to perfection, and you need to baste them periodically. You will know that they are done when they are caramelized and golden brown.
Take the pan out of the oven and push all of the vegetables around the outside and place the rotissirie chicken in the middle as if it had been there all along! Baste with the pan juices and spoon a little jelly (I use apple, chardonnay and cinnamon jelly) on it. Then pick a little fresh rosemary from the garden or pot and sprinkle it all around the vegetables. Baste the whole thing again with the pan juices and set it back into the oven for about 15 minutes (no more!). This chicken comes out glazed and beautiful, so be ready to receive many compliments! Of course no one needs to know how simple it was to create...