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Lima Bean/Artichoke Puree This was served at a 2003 eGullet gathering in Minneapolis. The inspiration was from Rachael Demuth's Green World Cookbook, but I have made a couple of changes. I go a bit heavy on the pepper. 425 g of lima beans 400 g of artichoke hearts (drain can) 4 crushed garlic cloves (or more!) 50 g grated Parmesan 4 T extra virgin olive oil 1 T lemon juice (make it a generous tablespoon!) 1 small handful of parsley (optional) salt and pepper to taste Put everything into the food processor and puree away! Serve in halved cherry tomatoes or on toasted french bread slices. It also makes a great dip for pita or pita chips, and I've been known to use it in place of mayo on a club sandwich. Keywords: Appetizer, Vegetarian, Easy ( RG1758 )

Raspberry Sorbet I came up with this sorbet recipe because I wanted a simple raspberry sorbet that would really let my fresh raspberries shine through and be the star. Raspberry Sorbet 1 c Sugar 1 c Water 16 oz Raspberries 1/2 Lime Begin by combining the water and sugar in saucepan over medium heat and stir occasionally until the sugar is completely dissolved. Once dissolved, turn off the heat and allow the simple syrup to cool on the stove. While the mixture cools, juice half a lime and pulse it with the raspberries in the food processor until mixture becomes quite smooth. Then pour the purée through a fine mesh strainer while using a spoon to prevent the seeds from blocking the strainer and to help break up the flesh of any leftover raspberry chunks. Since I like the texture of the seeds in my sorbet I then put what ever is left in my strainer back into purée. By now, the syrup should still be warm, but not enough to cook the purée. Combine the syrup and the raspberry purée and chill in the refrigerator (covered of course) for at least an hour. Now all that's left to do is follow the directions of your ice cream machine and enjoy! *** Note: if your raspberries are especially sweet, or you prefer a more tart sorbet, use an entire lime and use only 3/4 of a cup of sugar in the syrup. *** Please PM me if you try out this dish, I would love to hear more opinions on this recipe, critical or otherwise. Keywords: Easy, Dessert, Ice Cream, Ice Cream Maker, Food Processor ( RG1757 )

Insalata Caprese (Tomato and Mozzarella Salad) Serves 4 as Salad. Thread about Jersey tomatoes Make only in the summer with vine ripened, preferably home grown, tomatoes! This can be made fresh, layering it on the serving plates, as in the picture above, or prepare it 30-60 minutes ahead, allowing the juices to develop. 1 Large Tomato 8 oz Fresh Mozzarella 1/3 c Extra Virgin Olive Oil (best quality) Fresh Basil leaves Salt Pepper Crusty Bread (for service) Mild Vinegar (Sherry, Champagne, Red Wine) (optional) Take a big juicy home grown or farm stand, locally grown tomato (to be fair to those not in New Jersey). Frankly, this really isn't worth doing with store bought tomatoes unless they are really ripe and in season. For one large tomato you'll need one small (or half a large) ball of fresh mozzarella. Slice both into 1/4 inch slices. Pour some salt & grind some pepper into a small mise en place dish, taste the mozz. If it is salty, then use equal proportions of salt to pepper, if unsalted, use about 2:1 salt:pepper. You'll need about 1/3 cup of best quality EVOO and several sprigs of basil, fresh from your garden. Drizzle a bit of olive oil into a tall container, I use a quart size deli/soup container. Add a small sprinkle of S&P and a basil leaf or two (tear the big ones, leave the small pretty ones whole) and lay on a slice of tomato. Sprinkle of s&p, drizzle of oil, basil, slice of mozz. Spinkle of s&p, oil, basil, tomato. Continue until you use everything up. If you have leftover oil, pour it on. Put an airtight lid on the container. Allow to marinate while you get the rest of the meal together. Turn the container over occasionally. Serve, layering the tomatoes & mozz, pour on a little of the oil/juices, eat with a slice of crusty bread. You can sprinkle on a bit of vinegar at service, I prefer a mild one, like Sherry Vineger from Spain, or maybe a good red wine vinegar over Balsamic. Mmm, summer on a plate. Keywords: Hors d'oeuvre, Amuse, Appetizer, Salad, Side, Easy, Cheese, Vegetables, Brunch, Italian, Dinner, Snack ( RG1756 )

here it is: 3 ears silver queen corn, scraped, milked and cobs cut into 3-4 pieces 2 cups heavy cream 1 vanilla bean 15 eggs yolks 1 1/4 cup sugar 3 cups full fat buttermilk, if you can find it generous pinch of salt -combine corn and heavy cream in food processor, quise till chunky. heat with vanilla bean til scalded -whisk yolks, sugar, and salt til pale and ribbon-y. temper with corny cream. I don't continue to cook, but this is your choice. -cool a bit, then add buttermilk. allow to sit at least six hours, preferably overnight -strain and freeze Peanut Butter and Bacon Blondies butter/flour a 9x13 pan 350 oven 4 slices of bacon 2 ounces soft butter 8 ounces natural peanut butter 1 1/4 cups brown sugar generous pinch of salt 2 eggs 1/4 heavy cream 1/2 T vanilla extract 1/2 t baking powder 1/4 t baking soda 1 1/2 c ap flour -slice bacon into thin strips and render til crispy. drain, cool, and chop fine. -cream butter, peanut butter, sugar, salt and bacon til smoothe ( it will look kinda gross) -add eggs, cream and vanilla -combine dry ingredients and add to mix slowly -press into prepared pan and bake till poofy and still soft in the middle -allow to cool before cutting I know this is off topic, but I couldn't resist:

Blueberry Caipirinha Serves 1. 1/8 c Fresh blueberries 1 T Demerara sugar 1/2 fresh lime cut into small wedges 2-1/2 fl oz Cachaca Place fresh blueberries and lime wedges at bottom of cocktail shaker. Sprinkle with sugar and muddle vigorously. Fill shaker halfway with ice, add cachaca and shake until very well chilled. Empty into rocks glass and enjoy. A variation is to use 2 oz. of cachaca and .5 oz. of limoncello for a slightly sweeter, lemon-blueberry version. Keywords: Cocktail ( RG1754 )

Blue-jito Serves 1. This is great way to use up those extra blueberries. 1/8 c Fresh blueberries 1/2 Fresh lime, cut into small wedges Fresh mint leaves 1 fl oz Simple Syrup 2-1/2 fl oz Rum Club soda Place blueberries, lime pieces, mint leaves and simple syrup at bottom of cocktail shaker. Muddle well. Fill shaker with ice, add rum and shake until very well chilled. Empty contents of shaker (ice and all) into a highball glass and add a splash of soda. Stir and enjoy. Keywords: Cocktail ( RG1753 )

Blueberry Frozen Yogurt Serves 4 as Dessert. This is a very simple way to make delicious creamy frozen yogurt. 1 T lemon or lime juice 1 c frozen blueberries icing sugar 1/4 c creamy yogurt Place frozen blueberries, lemon or lime juice and icing sugar in food processor and process until well blended and pasty. Add yogurt, beginning with the lower quantity and process until yogurt is fully incorporated and you have smooth and creamy frozen yogurt. You really do not need very much yogurt but this recipe can range from almost an icy sorbet to a more mellow thick frozen yogurt depending on the quantity you add. notes * I recommend a creamy unsour yogurt with a decent amount of fat. * This works well with virtually any fresh fruit, just be sure to cut larger fruits into small chunks before freezing to insure smooth processing. I got this from the instructional video that came with my cuisinart and have loved making easy frozen yogurt ever since. Keywords: Easy ( RG1752 )

Louis Quinze, by Alain Ducasse Serves 21 as Dessert. (Makes 21 individual portions). French Arrogance? A Chocolate mouse. A Chocolate Ganache. A hazelnut dacquoise. An "appariel feullitine". No, I'm not referring to a posh pastry store. I'm referring to one single dessert. The Louis XV or "louis quinze". Affectionately served to the former king of France, this dessert, or pudding, was acclaimed the "best dessert in the world" by some hastily constructed British "authority" (three food critics), claiming to make such findings as part of their mini-series. Is it is possible to make such a distinction. Probably not. Was this a good enough excuse to make the dessert myself. Yes. Thus, with similar arrogance to the creators of the pudding, and one eighth the expertise, I set about conquering Louis. Obviously only the best chocolate can be used in this choc-centric dessert. I used Felchin; Grand Cru 65% Cocoa for my dark, and Valrhona White Culinaire for my white (Which I brought back with me from France). The base of the Louis is the dacqouise, then a layer of the feullitine. Put in a ring mould and then chilled in the fridge. That is topped with a layer of the mousse and once that has set, finish with the ganache. The Recipe that I used is translated from French (at great pains), from the dessert encyclopedia by Alain Ducasse. NOTE: THIS RECIPE IS FOR 21. I divided by three, to cater for seven. You will not end up using all the ingredients. There was a lot of dacquoise and feuillitine left over. Just use amounts sensibly. Also Note that the paradise ganache must be prepared the night before. Ingredients: FOR The Hazelnut Dacquoise(meringue): 1 kilogram of hazelnut powder 1 kilogram of granulated sugar 800 grams of egg whites 400 grams icing sugar FOR L’Appariel Feuilletine: 300g white chocolate 1.2 kilogram(s) of praline (finely ground) (in blender or just chopped) NOTE: THE SUB RECIPE DOWN THE BOTTOM. 600 grams feuillitine. (crushed gaufrette, French wafer biscuits, (I used crunched up waffle ice cream cones) FOR Chocolate Mousse: 800g Paradise Ganache 700 Mililitres of Whipping Cream FOR Paradise Ganache (By itself it is the icing and when combined with cream it forms the mousse): 900 Millilitres whipping cream 1.2 kilograms of sugar 1.5 litres of water 1 Kilogram of chocolate 500 Millitres of double cream 500g cocoa powder For the hazelnut Dacqouise (meringue) of hazelnut powder of granulated sugar of egg whites icing sugar METHOD: The Paradise Ganache (the day before): The paradise ganache is part of the frosting and the mousse. Stand-alone it is thefrostingg. Once you add whipped cream to it, it becomes the mousse. It must be prepared the night before. Mixture 1: Chop the chocolate very finely. Bring the whipping cream to the boil. Remove the cream from the heat and pour onto the chopped chocolate and mix well. Mixture 2: In aseparatee bowl bring the water, sugar, the cocoa and the double cream to the boil. Mix 1 kg of the mixture 1 with 1 litre of mixture 2. Then leave this finished product in te fridge for 24 hours. This is the paradise ganache. The Dacquoise: Mix the hazelnut powder and the granulated sugar. Whip the whites with an electric whisk till stiff peaks and add the icing sugar a little at a time. Add the meringue mixture to the hazelnut and sugar mixture and mix very delicately. Grease a baking tray (40*60cm) and layer with baking paper and spread one layer of the mixture (As thin as possible). Cook in a fan forced oven at 190 degrees Celsius for 10 minutes. Then leave in the fridge to cool. When cool Cut out the dacquoise in discs of 10cm diameter with a cookie cutter. The Feuilletine: Chop the white chocolate and melt in a bain marie together with the finely ground praline. Once melted, take off the heat add the feuilletine. Mix everything together well. Then, take the dacquoise disks and while surrounded by the circular mould, add a layer of the feuilletine. Then place back in the fridge to solidify. The Mousse: Whip the whipping cream. Fold it delicately into 800 grams (for 21 people) of the paradise ganache. Then layer the the mouse into the circle moulds. Put in the fridge to set. Final Assembly: Remove from the mould. heat up the paradise ganache, to liquid, but not hot (as it will melt the mousse). Place the louis on a wire rack and Ladle the liquid ganache over the louis. Leave to cool. I was a bit to eager and did not give the mousse proper (any) time to set in its own right, so the ganache collapsed it a bit. Usually in France it is served with gold leaf. As nice and pretentious as that sounds, I chose a strawberry. (SUB RECIPE) (Praline: 250 g toasted nuts 1 cup sugar ½ cup of water spread nuts over a lightly oiled baking tray. Dissolve sugar with water and bring to 125-128 degrees Celsius. Pour over nuts and leave to harden.) Pictures available at The day of the expanding man Keywords: Dessert, Chocolate ( RG1751 )

Pesto alla Trapanese Serves 4 as Main Dish. This is a classic dish from Trapani, in western Sicily. It's bolder (if less subtle) than Genoese pesto, and is built on the typical ingredients of Sicily (especially the ubiquitous almond). It's also about as simple as a recipe possibly can be. Rock! 500 g linguine 2 cloves garlic 4 nice ripe tomatoes, peeled & seeded 3/4 c shelled almonds 3 oz fresh basil, washed & dried extra virgin olive oil salt dried hot pepper fresh mint, chopped fine Combine the garlic, a little salt and half of the basil in the food processor and process away until it's all creamy. Chop the tomatoes into small pieces and add them along with the almonds, a wee splash of oil and pepper, and the rest of the basil. Process as if your life depended on it until you get a homogeneous mixture. Cook the pasta, add the sauce, and sprinkle with the mint. Keywords: Main Dish, Italian, Vegan, Food Processor, Easy, Pasta ( RG1750 )

P Cubed Chops Serves 2 as Main Dish. While not wholely original (green peppers, pineapple, and pork have long been seen about town as good friends) These are designed to be lighter, sweeter summer pork chops. They go well with sweet potatoes, or fruit chutneys if you are particularly ambitious. P cubed, for Pepper, Pork, and Pineapple. *Scaled this down, so use your intuition regarding the taste. 1 c orange juice 2 T sugar 1 lime 2 thick cut pork chops 3 tsp salt 3 tsp black pepper 1 pineapple 1 red onion, sliced into rings 1 green pepper, sliced into rings 4 T olive oil 1/2 tsp (or to taste) cayenne pepper preheat oven to 350deg Pour the orange juice into a saucepan; add the sugar and bring to a boil. Meanwhile, skin and slice off the meat of the pineapple, and mince about 1/3 of it with a knife or food processor, then add it to the hot orange juice. juice the lime into the mixture, stir in the cayenne pepper, and let simmer until reduced by about 1/2. Then pour though a strainer, and return to the saucepan, reserving the strianed pineapple bits for later. Continue to heat until it is even more reduced- the goal is a light syrup. This sauce can be prepared significantly beforehand, just bring to temperature when pork chops are being cooked. For really thick pork chops, you may wish to marinate them in a brine before hand, to soften them. 2 hours is normally enough; too long and they become too soft (if there is such a thing). A good brine would be about 3 cups water, 1/3 cup salt, 4 tbsp pepper, 1/4 cup melted OJ concentrate, and 2 tbsp sugar. You can experiement with the brine, of course; its purpose is mainly to tenderize the meat. For thinner pork chops, this isnt really necessary. After brine bath, rub pork chops with the salt and pepper, on both sides. Do the same to the pepper and onion rings. Heat the oil a heavy skillet until good and hot, then lay the pork chops in and sear on both sides, about 3-5 minutes. Then transfer to a baking pan and put in the oven. While those are in the oven, lower the heat on the stove a little and carmelize the onion rings and pepper rings in the skillet with a little more oil. They should be soft with nice color. Reheat the pineapple orange sauce. Remove the pork chops from the oven, lay some onion and pepper rings on top, and drizzle with the sauce. Keywords: Pork, Dinner ( RG1749 )

Orange Muffins These muffins contain a whole orange, pith and all. They are not bitter but have a strong orange flavour so are a more adult taste. Please note that this is a metric recipe. One metric cup holds 250ml. 1 orange 185 g melted butter 1 c caster sugar 1-1/2 c Self Raising Flour 3 eggs Chop top and bottom off orange (to remove the thickest pith) and discard. Place orange in food processor and process. Add other ingredients and process until combined. Spoon into muffins tins and bake at 180C (moderate oven)for 15-20 minutes. Keywords: Dessert, Easy, Snack, Food Processor ( RG1748 )

Oxtail Soup Serves 6 as Soup. 2 lb oxtails, trimmed of fat salt and pepper 2 T olive oil 2 onions, thinly sliced 4 cl water 4 c beef broth, fresh or canned 2 carrots, sliced 1/2 c canned tomatoes, drained and chopped 1/4 c pearl barley 1 tsp dried thyme 1 bay leaf 1/4 c parsley salt and pepper Sprinkle tails with salt and pepper. In heavy skillet brown in oil over high heat, transferring to soup pot as browned. Brown onions in same oil & put in the pot. Pour off excess fat, deglaze pan with 1 C. water, stirring in all brown bits & add to pot with the remaining water & the broth. Simmer, partially covered over moderately low heat for 3-1/2 hours until very tender. Pour into fine sieve over large bowl. Remove meat from bones, reserve meat covered & chilled. Let stock cool, chill overnight, and skim off fat in morning. Bring stock to boil, add meat, tomatoes, barley, thyme, bay leaf, and salt & pepper to taste. Simmer, partially covered for 30 minutes, or until barley is tender. Stir in parsley, discard bay leaf and serve. Keywords: Soup, Lunch, Kosher, Dinner, Easy, Beef ( RG1747 )

Lemon Brulee Serves 8 as Dessert. This is a light dessert ideal for hot summer dinners. Its very easy to make and almost everything is done ahead of time. For my original recipe go to my blog. 4 lemons 4 eggs lighly beaten 4 oz butter 5 T sugar plus extra for tops 8 fl oz full cream 1) Zest the lemons (i.e. scrape off the yellow part of the peel) then juice them. 2) Melt the butter in a saucepan. 3) Add the lemon juice, zest and sugar. Stir until the sugar has dissolved. 4) Over medium low heat place the eggs into the mixture. Stir constantly with a whisk. Watch carefully & as soon as the mixture starts to thicken remove from the heat. Keep stirring. If it’s not thick enough put it back on heat very briefly. (NOTE: For the faint of heart you can do the heating by placing the saucepan in a bain marie. This is just a larger pan half filled with simmering water. This method is safer as you are less likely to over cook the eggs.) 5) Let the thickened mixture cool and then transfer to a sterilized jar with a sealable lid. Keep in the fridge until ready to use. Stage #2 Make the mixture. Ingredients: All of the Lemon Cheese About 8 oz full (30-35%) cream Method: 1) Put the cream in a large bowl and whip until stiff. 2) Gently fold the lemon cheese into the whipped cream. (Just like adding the egg whites to a soufflé.) Make sure it is well mixed. 3) Spoon the mixture into whatever serving pieces you will be using. (I use either medium sized ramekins or some tall heavy wine glasses, but any thing that has a wide top will do.) Make sure that you smooth the top of each serving. 4) Place the servings in the fridge until needed. Variation: You can enhance this dessert by adding in a half of an apricot or peach that has been baked in a medium over (about 150C) for 30 minutes. To do this half fill your container with the cheese & cream mixture, and then gently place your piece of baked fruit on top. Add the rest of the mixture & smooth as before. Stage #3 the brulee. Ingredients: Sugar Method: 1) Bring your desserts out of the fridge and sprinkle the top of each with a nice, but fairly thin coating of sugar. Try to make the coating even. 2) Using a kitchen blowtorch melt the sugar on each dessert to make a brulee topping. (Note: I’ve tried a handy mans blow torch, but they’re too fierce. My sexy little kitchen thing works, but is a bit slow. I’m going to try & find a medium sized blowtorch that model maker’s use. I’m told that they are the happy medium.) Alternate method: Use the grill (broiler) in your oven. If you’re going to try this way then put you desserts in the freezer about ½ hour before you want to make the brulee. Get the grill very hot. Prepare the desserts as before with the sugar. Place them on a tray & place under the grill. Watch carefully & remove as soon as the sugar melts. 3) Serve immediately. If you used you grill be careful as the top of the containers will be hot. Keywords: Dessert, Dinner, Easy, Pudding, Vegetarian, French, Fruit ( RG1746 )

blueberry squares Blueberry dessert my grandmother makes (my aunt added the fresh berries) Blueberry Squares Base 1/4 c sugar 1/2 c butter 1-1/2 c graham crumbs Topping 2 eggs 1 paquet cream cheese 1/4 c sugar 1 tsp vanilla extract Sauce: 3 c de blueberries plus 1 extra cup 1/2 c sugar 2 tsp lemon juice 1 T corn starch Mix all the ingredients for the base. Spread in a 9x9 pan. Topping: Beat cream cheese and sugar. Incorporate eggs one at a time, then add vanilla. Spread on top of graham crust. Bake @ 300F for 30 minutes. Meanwhile, mix sauce ingredients and cook until thickened (about 15 minutes), incorporate fresh berries and spread on the cooked base. Refrigerate and top with whipped cream. Eat. Repeat. Keywords: Dessert, Easy, Fruit ( RG1745 )

Grace's Corn & Blueberry Relish A doctor who runs a medical clinic in Seattle prepared this relish for a large, weekend-long summertime fest on the other coast. The serious cooks and eaters in attendance adored it as I hope you will, too. Great with grilled meats and picnic fare. 4 ears of corn 1-1/2 c blueberries 6 T Extra-virgin olive oil 2 T champagne vinegar Salt & pepper to taste 1 bunch basil 1. Start boiling a large pot of water. Once that is on the stove, shuck corn and slice kernels off the cobs, a process best done inside a wide bowl. 2. Pluck basil leaves, discard stems and wash them thoroughly. Set them on either a paper towel or dish cloth to dry. 3. Wash blueberries and place them on separate towel to dry. 4. If corn is very fresh, boil it in highly salted water for no more than a minute, two if you must. Using a colander, drain corn, and either shock it in a bowl of chilled water with ice cubes or shrug and simply rinse under cold water. And yes, let them dry off a bit on another towel. 5. Combine berries and corn. Whisk oil and vinegar and season to taste. Pour over the blue and yellow mixture. 6. Cut basil leaves into a chiffonade. Toss with relish. Taste again. Grace had originally recommended 2 tablespoons vinegar and we discovered that the flavor of the relish brightened considerably after adding more vinegar. Keywords: Side, Easy, Salad, Vegetables, Vegan, Fruit, Vegetarian, American ( RG1744 )

Nougat Adaptation of recipe from Time Life series Candy Be sure to use a nicely flavoured honey and toast the almonds until very fragrant and quite dark. 65 g egg whites (2 large whites) 175 g honey 220 g sugar 45 g glucose (white corn syrup) 100 g water 1 tsp vanilla 300 g almonds 125 g pistachios 20 g pistachio paste (or almond paste) 25 g cocoa butter edible rice paper Line a 10 X 17 inch cake pan with rice paper. Toast almonds and pistachios in microwave, place cocoa butter on top of the warm nuts and allow it to melt. Stir together with pistachio paste and vanilla. Keep warm. Begin boiling sugar, water and glucose. Meanwhile heat honey in microwave. Start the egg whites beating. When the sugar solution reaches 138 degrees centigrade stir in honey and bring to 143 degrees. Pour honey and sugar solution down the side of the mixing bowl into the egg whites while beating on high speed. Continue to beat until stiffens. Stir in nuts, pour onto rice paper lined pan. Top with more rice paper. Place a second 10 X 17 inch pan on top and place several large tins on top for weight. Let sit over night, slice with sharp heavy knife. Keywords: French, Candy ( RG1743 )

Traditional Breton Buckwheat Crêpes (Crêpes Sarrasin) Serves 4 as Main Dishor 6 as Appetizer. Traditional Breton Buckwheat Crêpes (Crêpes Sarrasin) 1-1/4 cups milk 3 eggs 1/2 cup buckwheat flour 1/4 cup flour 1/2 teaspoon salt 3 tablespoons melted butter Combine all ingredients except butter and whisk well. Pour into a bowl. Let stand 1 hour. Whisk in butter. Heat a lightly oiled 10" crêpe pan over medium-high heat. Pour in a scant 1/4 cup batter and tilt pan quickly to cover the bottom. Cook 2 to 3 minutes until bubbles appear on the surface and the bottom is golden brown. Turn and cook the other side about 15 seconds. Makes about 12 crêpes. Notes: The first crêpe is invariably a soggy mess and traditionally gets thrown to the dog. You should not need to re-oil the pan between crêpes. I freeze any leftovers in a plastic zipperlock bag for future use. I've read that you should stack crêpes between sheets of wax paper, but I've never had any problems with them sticking together so I don't bother. You can enjoy these au nature (fold in quarters without any topping whatsoever), spread lightly with salted (always salted, in Brittany!) butter -- traditionally, a plain or buttered crêpe is eaten before filled crêpes to start the meal, or filled with your favorite savory filling. For an easy filling, simply top each crêpe with a thin slice of ham and/or cheese and roll up. Another of my favorite fillings is seafood in cream sauce (roll up the crêpes, top with more sauce, and heat in the oven). Another traditional way of folding the crêpes in Brittany is to place the filling in the center of the crêpe while still in the pan, then fold up four sides almost to the center to make a square packet. In Brittany, buckwheat crêpes traditionally are filled with savory--not dessert--fillings, but they're also good filled with sauteed apples, or sliced strawberries and topped with a dollop of whipped cream. Keywords: Main Dish, Appetizer, Easy, Brunch, Lunch, Dinner, Snack, French ( RG1742 )

Pan Asian Crepes with Roasted Mango & Banana Serves 8 as Dessert. Crepes ½ C. Hamlyns Pinhead Oatmeal to 3 cups of coconut milk (low-fat, optional) 1 vanilla bean, split and scraped Bring to a boil, stirring well. Simmer for 35-45 minutes, or until very creamy and thick. You want to make sure that most of the liquid has reduced and the oatmeal is well cooked. Set aside and let cool to room temperature. === Roasted Banana & Mango Filling: 10 bananas 3 mangoes 1-2 vanilla beans split 2 cinnamon sticks ¼ C. palm sugar 1/3 C. Armagnac, Brandy, or Rum Preheat oven to 400 degrees. Halve the bananas lengthwise, slice diagonally. Slice mangoes and cut into pieces. Place bananas, vanilla, mangoes, brandy, cinnamon sticks and sugar together in a glass bowl and marinate for 1-2 hours. Arrange the ingredients on a large square of aluminum foil and place on sheet pan. Fold edges to seal. Place in oven for 10-20 minutes. Remove bananas and mangoes from the juices. Set aside and keep warm. Reduce Brandy marinade and add to the orange-lychee syrup. === Orange-Lychee Sauce Juice from a can of lychees 1 C. of orange juice 2 T. honey In a nonreactive saucepan, combine the orange juice, ½ cup of lychee syrup and the honey. Simmer uncovered, for about 10 minutes over medium heat, until reduced by half. Stir in the brandy sauce reduction. Keep warm on low. === Raspberry Coulis 1 C. Fresh raspberries 2 T. Fructose ( or lychee syrup) 2 T Apple juice 1 T. Honey 2 t. Orange liqueur, optional In food processor of blender, combine the raspberries, fructose, apple juice. Process just until the mixture smooths out. Do not over-process or the fruit may discolor. Add honey, to sweeten, if needed. Strain through a fine sieve into a nonreactive bowl, pressing gently on the fruit to extract as much liquid as possible. Stir in the liqueur and honey, if using. Cover and refrigerate until ready to serve. === Crepes: 3 Eggs 1 C. Coconut milk 1 C. Cooked Pinhead Oat Meal 2 T. Flour 1 t. Ground cloves 1 t. Ground cinnamon 2 T. Melted butter 1 T. Palm sugar (brown sugar, or raw sugar, will work) Whisk eggs and milk together in large bowl. Beat in flour, oatmeal mixture, spices, sugar, and melted butter. Blend until smooth. Set aside for no more than 1 hour. Spray a nonstick 6” crepe pan with vegetable oil or 1 Tb of butter over medium heat. Wipe out any excess oil/butter with a paper towel. Cook until the crepe has nicely browned. When firm, turn the crepe with a spatula and cook other side until just done. Lift from the pan and set on a plate. Repeat to make 12 crepes, stacking the crepes on the plate with a sheet of waxed paper between each one. (Refrigerate the remaining batter for another use) Set aside at room temperature until ready to serve. Arrange one crepe, browned side down on each dessert plate. Spoon filling onto one quarter of each crepe. Fold in half, then in quarters, enclosing the filling. Serve with whipped cream, sauce and coulis, chopped macadamias, and toasted coconut. Keywords: Dessert, Intermediate ( RG1741 )

Pan Asian Crepes with Roasted Mango & Banana Serves 8 as Dessert. Crepes ½ C. Hamlyns Pinhead Oatmeal to 3 cups of coconut milk (low-fat, optional) 1 vanilla bean, split and scraped Bring to a boil, stirring well. Simmer for 35-45 minutes, or until very creamy and thick. You want to make sure that most of the liquid has reduced and the oatmeal is well cooked. Set aside and let cool to room temperature. === Roasted Banana & Mango Filling: 10 bananas 3 mangoes 1-2 vanilla beans split 2 cinnamon sticks ¼ C. palm sugar 1/3 C. Armagnac, Brandy, or Rum Preheat oven to 400 degrees. Halve the bananas lengthwise, slice diagonally. Slice mangoes and cut into pieces. Place bananas, vanilla, mangoes, brandy, cinnamon sticks and sugar together in a glass bowl and marinate for 1-2 hours. Arrange the ingredients on a large square of aluminum foil and place on sheet pan. Fold edges to seal. Place in oven for 10-20 minutes. Remove bananas and mangoes from the juices. Set aside and keep warm. Reduce Brandy marinade and add to the orange-lychee syrup. === Orange-Lychee Sauce Juice from a can of lychees 1 C. of orange juice 2 T. honey In a nonreactive saucepan, combine the orange juice, ½ cup of lychee syrup and the honey. Simmer uncovered, for about 10 minutes over medium heat, until reduced by half. Stir in the brandy sauce reduction. Keep warm on low. === Raspberry Coulis 1 C. Fresh raspberries 2 T. Fructose ( or lychee syrup) 2 T Apple juice 1 T. Honey 2 t. Orange liqueur, optional In food processor of blender, combine the raspberries, fructose, apple juice. Process just until the mixture smooths out. Do not over-process or the fruit may discolor. Add honey, to sweeten, if needed. Strain through a fine sieve into a nonreactive bowl, pressing gently on the fruit to extract as much liquid as possible. Stir in the liqueur and honey, if using. Cover and refrigerate until ready to serve. === Crepes: 3 Eggs 1 C. Coconut milk 1 C. Cooked Pinhead Oat Meal 2 T. Flour 1 t. Ground cloves 1 t. Ground cinnamon 2 T. Melted butter 1 T. Palm sugar (brown sugar, or raw sugar, will work) Whisk eggs and milk together in large bowl. Beat in flour, oatmeal mixture, spices, sugar, and melted butter. Blend until smooth. Set aside for no more than 1 hour. Spray a nonstick 6” crepe pan with vegetable oil or 1 Tb of butter over medium heat. Wipe out any excess oil/butter with a paper towel. Cook until the crepe has nicely browned. When firm, turn the crepe with a spatula and cook other side until just done. Lift from the pan and set on a plate. Repeat to make 12 crepes, stacking the crepes on the plate with a sheet of waxed paper between each one. (Refrigerate the remaining batter for another use) Set aside at room temperature until ready to serve. Arrange one crepe, browned side down on each dessert plate. Spoon filling onto one quarter of each crepe. Fold in half, then in quarters, enclosing the filling. Serve with whipped cream, sauce and coulis, chopped macadamias, and toasted coconut. Keywords: Dessert, Intermediate ( RG1740 )

Sand Art Brownies In A Jar These are a nice gift to make for Christmas or other gift giving season. Please note that this recipe uses a metric cup which holds 250 ml. 3/4 tsp salt 1/2 tsp Baking Powder 1/2 c + 1/8 cup flour 1/3 c cocoa 1/2 c flour 2/3 c brown sugar 2/3 c sugar 1/2 c chocolate chips 1/2 c white choc (chopped) 1/2 c nuts Add to a wide mouth preserving jar (750ml) in this order: salt Baking Powder flour cocoa flour brown sugar sugar chocolate chips white choc (chopped) nuts (Please note the flour/cocoa/flour is not an error but is done to make layers of colour.) This should pack nicely into the jar. Include a decorative tag with these instructions for making the brownies: Combine contents of jar with: 1 tsp vanilla 2/3 cup vegetable oil 3 eggs Pour into a greased 9x9inch pan. Bake at 180 degrees Celsius for about 30 minutes. Keywords: Dessert, Brownies/Bars, Easy, Chocolate, Snack ( RG1739 )

Gluten Free White Cake This recipe has always turned out well for me! We even had it for our wedding cake. 3 eggs 1-1/2 c sugar 1/2 c butter 1-1/4 c rice flour; 1/4 c tapioca starch 1/2 c potato starch 2 tsp xanthan gum 1 tsp salt 3-1/2 tsp baking powder 1 c plain yogurt 1 tsp vanilla Preheat oven to 350 degrees. Beat eggs and sugar until fluffy and lemon yellow. Add butter and mix. Mix dry ingredients, add to egg mixture, and stir to combine. Add yogurt and vanilla and mix. Bake ~45 minutes for 9x13, ~30-35 minutes for two round 9” layer pans, 15-20 for cupcakes. Note: I recommend rice flour from the Asian market - it is a much finer grind and results in a better texture for baked goods. Keywords: Dessert, Cake ( RG1738 )

Scones This is my favourite Scone recipe. Great with raspberries, blueberries, fresh currants, etc... Home Cookin Chapter: Recipes From Thibeault's Table Scones ================ 2 1/4 cups flour 1/2 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 6 Tbsp. cold butter 1 cup heavy cream 3/4 cup fresh or frozen raspberries/blueberries, etc.. extra cream and sugar Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and salt. Cut butter into mixture with pastry blender until it resembles a course meal. Add cream to dry ingredients. Mix lightly with fork and just before the mixture comes together add the frozen berries. Form the dough into a ball and then pat out into a circle on a floured board. Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake for 15 to 18 minutes. Note: When adding fruit to the scone mixture, make sure the raspberries or blueberries are frozen. Otherwise you end up with crushed fruit. Still tastes as good, but not as pretty. Keywords: Breakfast, Dessert, Bread ( RG1737 )

Warren's Chicken Salad with grapes and walnuts This is a recipe I created for our local church bazaar. I sell it by the quart and by the sandwhich every year. It is very popular and very nice in the summer. 2 c cubed chicken 1 c peeled grapes cut in half 1/2 c chopped walnuts 1/4 c chopped fresh tarragon 1/2 c finely chopped celery 1-1/2 c mayo (Helmans) 2 fl oz sherry or more to taste Salt and pepper to taste Combine in a large bowl the chicken, grapes, celery and walnuts. In a seperate bowl combine the mayo, tarragon, sherry and salt and pepper until the flavors balance. Don't pour all the sherry in at once rather stream it in until you can taste the sherry but it does not overpower everything else. If the dressing is too thick you can thin it out a bit with a bit or milk or cream. Fold the chicken mixture and the dressing together and place in the fridge to chill. While this can be served warm the flavor is better if served after there has been an opportunity for the flavor to meld a bit. Allegric to nuts? This salad is very tasty without them. I added the walnut for their crunch. The extra flavor the nuts brought to the dish was a bonus. Keywords: Salad, Chicken, Easy ( RG1736 )

Persian Pickled Grapes I have no idea where I got the original recipe from, but I have fiddled with the amount of sweetness and the additional flavourings over time. These are great with cold meats, cheese platters etc, and are so easy they hardly constitute a "recipe". 1 bottle good wine vinegar (750 ml)- white or red is fine, but I might try pomegranate next time. 1/4 cup Golden Syrup; sugar works OK but does not give the slightly caramelly flavour. Honey might be good. 2 teaspoons salt. a bunch of grapes. a stick of cinnamon if you are so inclined. Boil the vinegar, syrup, and salt together. Cool. Pour over little bunches of the grapes that you have snipped off from the big bunch, and put into sterilised glass jars (with the cinnamon stick if you wish). Seal and keep in a cool dark place for a month before eating (if you can!). Keywords: Easy, Fruit, Condiment ( RG1735 )

Pam's Lime Salad Dressing 2 T fresh lime juice 1 T fresh lemon juice 1 tsp fresh ginger, finely grated 1 large garlic clove, crushed 1 tsp brown sugar 2 tsp sweet chili sauce 2 tsp tamari soy sauce 1/4 c canola oil Simply combine all ingredients in a small mixing bowl, measuring cup or jar. Use right away or refrigerate for a few days. Toss with salad or serve on the side. Keywords: Condiment, Salad ( RG1734 )