Monday, January 25, 2016

Burns Night Starter

A haggis appetiser with a whisky glaze to start off Burns Night celebrations.  

 We found some haggis sausages, and then the dish was addressed.  I shouldn't wonder if this dish can be made with a traditional haggis in place of the sausages.


Brown the sausages on two sides, and then bang in an oven that was preheated to 180 deg. c. for 20 minutes. You will need a sausage for each person you are serving.


Squeeze the juice of an orange, I used an in season Seville orange. Stir in a tablespoon of dijon mustard, 3 tablespoons maple syrup and set aside.

When the sausages are done, drain off any fat.  Deglaze the pan with 1/2 cup whisky, cook off the alcohol and add the orange juice mixture.  Reduce the liquid into a syrupy glaze.  Baste the sausages along the way.  Slice the sausages into medallions.


 Place each medallion on a Scottish oatcake.  Drizzle with the prepared glaze.


Garnish with roquette.


Don't forget the neeps and tatties!


Fair fa' your honest, sonsie face, 
Great chieftain o the puddin'-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye worthy o' a grace
As lang's my arm......

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Sunday, October 18, 2015

Pumpkin Time Of Year - Pumpkin Truffles

Pumpkin Salted Dark Chocolate Truffles to be exact.  They are hand dipped and we are making a dozen. 


We have been enjoying pumpkin everything!  It is nice to take advantage of the unique flavours of Autumn while it lasts.


Start with a 1/2 cup of pumpkin puree' and a stick of butter (1/4 of a pound) that is at room temperature.  Blend this in a processor with the beans from one pod of vanilla and 1/4 cup of icing sugar.
  Make it as smooth as possible.

  

                      Place this in a container in the refrigerator overnight.


Make 12 little balls from heaping teaspoons of the filling.  Place back in the chiller for at least 20 minutes to firm them up.

                   
Next is tempering chocolate to hand dip the pumpkin filling.  I can't take pictures and hand dip at the same time, so I will wait until I have a photographer to demo tempering and hand dipping, next time.  I used all I ever use - dark chocolate, this time however it had sea salt added.

I also didn't have little presentation cups to put the truffles in, I used homemade cups made with foil.

First I cup squares of foil and pressed the basic shape into a mini muffin tin.



Then, trim with decorative scissors. 

  

Place back into the mould to get it just how you want it.

  

Top with spiced pumpkin seeds, I got those at Trader Joe's.

  

  

I sampled one and can tell you, they have a wonderful pumpkin taste.

  

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Tuesday, October 6, 2015

A Cheesy Sort Of Hoppiness


I'm missing Blighty already!  I had to find a way to enjoy a favourite....Hereford Hop Cheese.  It is not available in my area, so this is the best I can do.

Here is a link to a Hereford Hop flashback:

I Want My Umami Cheese Platter



The hops were drying on the vine and smelling strongly of the hoppy aroma.  I plunked some off the vine, reserving some for a home brew, or two.

Next, they were stripped apart and whirled in a food processor.   
  

I looked for the strongest cheddar I could find at the store I was at.


I cut the cheese by accident....Oh, dear.  Try to not let yours break, if you should try this, but it isn't the end of the world.



Put some plastic wrap down on your chosen flat surface.  Sprinkle the hops to form a slightly larger shape than your cheese.


Place the cheese in the centre.


Sprinkle hops over the top.


Wrap the cheese tightly.  You can use parchment to wrap the cheese, if you would like.  Usually, I'm against wrapping cheese in cling film, but in this case it forms well, and retains the hop flavour.



I let mine set in the refrigerator for a week.  It is great served on a cheese platter, or I made a dish with it:

Prosciutto wrapped chicken, that I stuffed with the cheese and massaged kale.


  I then glazed the whole lot with a apple cider reduction.  It would be remiss to not sprinkle some of the grated cheese on top.


The bitterness of the hops toned down by the sweetness of the glaze paired well with a nice Zinfandel.


Monday, October 5, 2015

What A Load Of Cobblers!

Up the Apples and Pears Crisp/Crumble and Bourbon Peach Cobbler.  Ok, the first one isn't really a cobbler, but it fits the theme well enough.  It's no lie!

The crisp is named for the cockney rhyming slang "apples and pears" which means stairs.


My crisp has not only apples and pears, it also has Applejack to help warm it up even more.

From the website:



CORNELIUS APPLEJACK
40% alc
Sizes: 750ml, 375ml, 50ml
Made from 100% home-grown apples. We carefully distill our fermented hard cider twice in small batches, resulting in a sweet distinctive spirit, both smooth and warming. Aged for 2 years in 50 gallon ex-bourbon casks, then finished in 15 gallons quarter casks, for additional color and barrel flavor.
More like a bourbon whiskey than a brandy, Cornelius Applejack is a fantastic gluten free alternative rye and bourbon. No charcoal filtration, no sugar and no additives. 100% apples.


                                                          Applejack




                                        Harvest Spirits Farm Distillery

 

 Up the Apples and Pears Crisp/Crumble

Preheat the oven to 350 deg. f and have a 9 x 13 baking pan read.

10 Granny Smith apples, peeled, cored and sliced
4 lrg. pears, peeled, cored and sliced
1 stick butter
1 cup flour
1 cup brown sugar
cinnamon
nutmeg
allspice
1/2 c. Applejack

sGently toss the fruit in your 9 x 13 pan and dust with flour, Sprinkle with cinnamon, allspice and nutmeg, again gently toss the fruit to coat. Set aside.


 

Make the topping by cutting the butter into the flour and sugar and blending it well. Pour the Applejack evenly over the top of the fruit.  Top the fruit evenly with the crumble topping.  Bake for 40 minutes.  It is best served with ice cream.


The next recipe has another warming quality from the bourbon added to it.

 From their website:
                                                Hudson Baby Bourbon 

Once our local farmers harvest and dry the corn grown for our Baby Bourbon, we grind it, add water and cook the mash for fermenting – creating a round flavor and balanced palate. Baby Bourbon is left to mature in our signature small charred new American oak barrels, giving it a uniquely rich amber color. Small barrels mean more wood contact, which accounts for its rich, oaky, smoky flavor profile. We never charcoal or chill filter our bourbon, giving you a full-flavor experience. You’ll also recognize subtle notes of vanilla and caramel. 

   


Bourbon Peach Cobbler

You know the drill preheat the oven to 350 deg. f and have a 9 x 13 baking pan ready.

2 cans peaches, drained, set the syrup from one can aside.
1 stick of butter
1 1/2 c. sugar
1 cup flour
1 1/2tsp. baking powder
3/4 cup milk
1/4 c. bourbon
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice


Place a stick of butter in the 9 x 13 and place in the oven until melted.  In the meantime, mix the spices with 1/2 sugar and set aside.  Mix the remaining sugar with the other dry ingredients.  Mix the milk with the 1 can worth of syrup and the bourbon.  Blend these mixtures together to form a batter. 






Place the peaches evenly in the pan and coat lightly with the butter.  Pour the batter over the peaches and sprinkle with the spiced sugar.  Bake for about 30 minutes until golden on top.  Pile with ice cream while cobbler is still hot!



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This is a Pinerest, I did that!  I can recommend this delicious corn.

Mexican Street Corn On the Cob

https://www.pinterest.com/pin/195273333820460506/

We had a Iowa meets Mexico meal, Pork Tenderloin sandwiches and the said corn.


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Saturday, August 29, 2015

Welshman's Caviar Scallops With Green Grape and Mouli Pickles


If you want to bring even more flavour from sea to your dishes, try some Laver.  It is a Welsh favourite!  The main ingredient in Laverbread, or Bara Lawr.  

Here is the basic recipe for Laverbread.

A Welsh breakfast may consist of Laverbread with eggs, bacon and cockles.  Laver can also be folded into oatmeal.

Their are all sorts of seafood dishes that include Laver, such as Cawl Lafar.  Laver is also made into a sauce to go with lamb.  I have even had a cheese that had Laver throughout.

Laver contains many vitamins and is a good source of protein, iron and iodine.

 

Open up a jar of dried Laver and create your own dish.


For my creation, I started by lightly pickling green grapes and mouli (diakon radish) in a brine that contains mirin, honey, rice wine vinegar.  Heat this mixture until the honey is incorporated. Drop in mouli shavings and small diced green grapes.  Cool.

  

Sear the scallops, then place the pickles with the scallops on a plate.  Sprinkle with Welshman's Caviar.


Enjoy the mild sweet and sour of the pickles with the perfume like quality of the scallops and neighbour Laver.


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Wednesday, August 19, 2015

Recipe From The Hedgerow - Whinberries

Whin´ber`ry


n.1.(Bot.) The English bilberry; - so called because it grows on moors among the whins, or furze.

These little guys look quite a bit like tiny blueberries, not surprising because they are closely related.  They are softer and juicier than blueberries, they are more perishable.  Some other names these berries go by are: blaeberry, whortleberry, or winberry.


Whinberries are great in pies and jams!  You can use them like blueberries are used, they have a more intense flavour.



Making them into a jam is a good way to preserve the goodness, before they are out of season.  

Whinberry Jam - A small batch

2 pummets whinberries, washed
1 1/2 c. sugar
1/2 tsp. vanilla essence

Pop all this in a pan and bring to a boil slowly.  Turn the heat down and slowly cook until thickened.

Cool.

Slather over baked goods, enjoy!


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