Happy New Year!
I have been doing this blog for over 5 months and now have about 100 recipes posted. Many thanks to those of you who have shared recipes and to those who have tried some of the recipes on the blog and have given me good feed-back. Keep those recipes coming and I'll keep posting!!
My family and I enjoyed some wonderful food throughout the holiday season and hope you did as well.
Here are two delicious desserts that Rich and I enjoyed at a holiday party hosted by my friend, Rhonda Fallon. Yumm!
Pumpkin Creme Caramel
(A 1958 Good Housekeeping Rum-Pumpkin Cup Custard (for 2) prompted this recipe. Recipe sent from Good Housekeeping website.)
Yields: 12 servings
Total Time: 1 hr 5 min
Prep Time: 15 min
Oven Temp: 350
Ingredients:
1/4 cup(s) water
1 1/4 cup(s) sugar
1 14 oz. can coconut milk (not cream of coconut), well shaken
3/4 cup heavy or whipping cream
1 cup solid-pack pumpkin
6 large eggs
2 tablespoons dark or coconut rum (optional)
2 teaspoon vanilla extract
1/8 teaspoon salt
Freshly whipped cream, for garnish
Toasted shredded coconut, for garnish
Grated nutmeg, for garnish
Directions:
Preheat oven to 350 degrees F.
In 1-quart saucepan, heat water and 3/4 cup sugar to boiling on medium
high, stirring to dissolve sugar. Continue to cook, without stirring, 5 to 9
minutes or until caramel is just amber in color. Pour caramel into 9-inch
round, 2-inch-deep ceramic or metal pan, swirling to evenly coat bottom of
pan.
In 2-quart saucepan, heat coconut milk, heavy cream, and remaining ½
cup sugar just to boiling on medium-high, stirring to dissolve sugar.
Meanwhile, in large bowl, with wire whisk, mix pumpkin, eggs, rum, vanilla,
and salt until blended.
Gradually whisk hot milk mixture into pumpkin mixture until blended. Pour
pumpkin mixture through sieve into 8-cup glass measuring cup, then into
caramel-coated pan. Place pan in roasting pan; place on oven rack. Pour
boiling water into roasting pan to come three-quarters of the way up side
of 9-inch pan. Bake 45 to 55 minutes (if using metal pan, start checking
for doneness at 35 minutes) or until knife comes out clean when inserted 1
inch from edge of custard (center of custard will still jiggle slightly).
Carefully remove pan from water. Allow crème caramel to cool 1 hour in pan
on wire rack. Cover and refrigerate crème caramel overnight or up to 2
days. To unmold, run small spatula around side of pan; invert crème caramel
onto serving plate, allowing caramel syrup to drip down from pan (some
caramel may remain in pan). Garnish with a dollop of whipped cream,
toasted coarsely shredded coconut, and nutmeg.
Semifreddo with Almonds
(Courtesy of Chris Favazza who was served this desert in a home in northern Italy)
5.3 oz almond paste
2 c. whipping cream - beaten stiff
4 oz. sugar
2 eggs separated
Beat whipping cream stiff with sugar.
Separate the 2 eggs. Beat 2 egg yolks
Add almond paste to beaten yolks
Whip egg whites until stiff
Combine egg whites and whipping cream and fold in almond/yolk mixture gently.
Line a loaf pan with two pieces of plastic wrap. One piece length-wise with an overhang and second piece width-wise with overhang.
Pour semifreddo mixture in pan. Cover with overhang plastic wrap or an additional piece of plastic wrap.
Place in freezer for at least six hours.
Remove from loaf pan and remove plastic wrap. Slice and serve on individual plates - garnish as desired.
Bon Appétit!
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We have had a particularly cold and snowy winter so far here in east central Illinois. There’s nothing better than a good bowl of soup or a hearty stew to warm the tummy in this weather. Here are two great recipes that I found in a magazine called “Cuisine Soups, Stews, & Chilies.” Be prepared to go back for seconds on these two!
Cheese & Corn Chowder
• 5 strips thick-sliced bacon, diced
• 2 T unsalted butter
• 2 T olive oil
• 2 cups diced onion (I use one medium size onion.)
• 1 cup diced celery
• ¼ cup all-purpose flour
• 2 t minced, fresh thyme
• 1 t kosher salt
• ¼ t cayenne pepper
• ¼ t ground turmeric
• 6 cups chicken broth (I use Kitchen Basics brand. It costs more, but it’s worth it!)
• 1 lb. russet potatoes, peeled and diced
• 4-5 cups frozen (thawed) corn. (I use white corn.)
• 1 cup heavy cream
• 1 cup shredded white cheddar cheese
• 2 oz. cream cheese
• Minced fresh chives (optional)
Cook bacon in a large pot over medium heat until crisp. Drain on a paper towel lined plate and set aside. Pour off the drippings. (I don’t because I think the bacon drippings add so much to the taste. However, it’s healthier to drain it!)
Melt the butter with oil in the same pot and add the onion and celery and sweat until soft… about 8 minutes. Stir in flour, thyme, salt, cayenne, and turmeric and cook for 2 minutes.
Add the broth, potatoes, and corn. Bring chowder to a boil, reduce heat to medium-low, and simmer until potatoes are tender… 10-12 minutes.
Stir in cream, cheddar cheese, cream cheese, and reserved bacon. Simmer until cheese melts… about 5 minutes. Do not let the chowder boil, or it will curdle. Garnish each serving of chowder with chives.
Ham & Lentil Stew
• ½ lb. ham, diced
• 2 T olive oil
• 1 cup diced onion
• ½ cup diced celery
• ½ cup diced carrot
• 2 t minced garlic
• ½ lb. dry brown lentils
• ¼ cup dry sherry
• 5 cups chicken broth (Kitchen Basics… the best!)
• 2 cups diced tomatoes (I used canned, undrained)
• 2 t minced fresh thyme
• 2 cups chopped fresh spinach (I use baby spinach which you don’t need to chop)
• 1 T red wine vinegar
• Crumbled goat cheese
Brown the ham in oil in a large pot. Transfer to a plate and set aside.
Add onion, celery, carrot, and garlic to the pot. Reduce heat to medium and sweat 5 minutes. Stir in lentils, and increase heat to medium-high, and cook for 2 minutes.
Deglaze the pot with sherry. Simmer until nearly evaporated.
Stir in the ham, broth, tomatoes, and thyme. Bring stew to a boil, reduce heat to medium-low, and simmer, partially covered until the lentils are tender… about 30 minutes.
Add the spinach to the stew and season with salt and pepper. Finish with the vinegar. This brightens the flavor of the stew.
Garnish with goat cheese. Serve with good crusty bread.
