Raspberry Scottish Trifle
Ingredients:
4 cups chilled heavy whipping cream, divided
12 ounces Lindt white chocolate, chopped
1 1/4 teaspoons almond extract, divided
2 Tablespoons confectioners sugar
2/3 cups sugar
2/3 cups water
1 (7 ounce) package of crisp ladyfinger cookies
1 cup seedless raspberry jam - melted, divided
1 1/2 12-ounce packages frozen unsweetened raspberries, partially thawed, divided
1 6-ounce container fresh raspberries
3/4 cups sliced almonds
2 Tablespoons sugar
Directions:
1. Bring one cup cream to just a simmer in a small saucepan over medium heat.
2. Pour simmering cream over chopped white chocolate in a bowl and stir until the mixture is creamy and has no lumps.
3. Cover with plastic wrap and refrigerate until barely lukewarm.
4. Combine 2/3 cups water and 2/3 cups sugar in a small saucepan and bring to a boil. Remove from heat and add 3/4 teaspoon almond extract. Set syrup aside to cool.
5. In an electric mixer, mix 3 cups heavy cream, 1/2 teaspoon almond extract and 2 Tablespoons confectioners sugar until the mixture reaches stiff peaks.
6. Gently fold white chocolate mixture into beaten cream a little at a time until the mixture is all combined.
7. Melt raspberry jam.
8. Combine sliced almonds and 2 Tablespoons sugar in a small frying pan. Cook over medium high heat until the sugar melts and the almonds just start to brown.
9. Turn the candied almonds out onto a plate to cool.
10. To assemble submerge a ladyfinger in the almond sugar syrup quickly and place in bottom of trifle dish. Repeat with enough ladyfingers to cover bottom of dish.
11. Spread 1/3 of melted jam over ladyfingers.
12. Spread 1/2 package of thawed raspberries with juices.
13. Spread 1/3 white chocolate mousse over top.
14. repeat the ladyfingers, jam, berries and mousse 2 more times until bowl is filled.
15. Mound the fresh raspberries in the center and sprinkle candied almonds around edge.
Monday, January 24, 2011
Atholl Brose
Atholl Brose is a traditional Scottish Whiskey Drink
Ingredients:
1 750 ml bottle Scottish Whiskey
4 1/2 cups hot water
1 cup quick cooking oats
2 cups heavy cream
1/2 cup honey
1 can sweetened condensed milk
4 glass bottles with tops to cure the drink in
Directions:
1. Heat 4 1/2 cups water to a boil and pour over oats in a heat proof bowl.
2. Let oats sit for at least 4 hours and then drain - reserving liquid and discarding oats.
3. Combine whiskey, 3 cups of oat liquid, heavy cream, honey and sweetened condensed milk.
4. Stir to combine well and pour into 4 clean glass bottles. Screw caps on tightly.
5. Store bottles in a cold place for a week, shaking everyday.
6. Serve either cold or at room temperature.
Ingredients:
1 750 ml bottle Scottish Whiskey
4 1/2 cups hot water
1 cup quick cooking oats
2 cups heavy cream
1/2 cup honey
1 can sweetened condensed milk
4 glass bottles with tops to cure the drink in
Directions:
1. Heat 4 1/2 cups water to a boil and pour over oats in a heat proof bowl.
2. Let oats sit for at least 4 hours and then drain - reserving liquid and discarding oats.
3. Combine whiskey, 3 cups of oat liquid, heavy cream, honey and sweetened condensed milk.
4. Stir to combine well and pour into 4 clean glass bottles. Screw caps on tightly.
5. Store bottles in a cold place for a week, shaking everyday.
6. Serve either cold or at room temperature.
Scotch Broth
Scotch Broth - traditional first course at Burns Night Supper
Serves 6-82 medium onions, chopped
2 carrots, sliced into 1/2 thick rounds
1 leek, white parts only, sliced
1 small rutabaga, chopped
1 rib of celery, sliced
1 Bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper
5 cups beef broth - either low sodium or homemade
2 cups water
1/2 cup barley - not quick cooking
1/2 pound kale - stems and center ribs removed and leaves finely chopped ~ 2 cups
Directions
1. Place all ingredients in a soup pot except for the kale.
2. Bring soup to a boil, reduce heat and simmer for 1 1/2 hours.
3. Add kale and simmer for 10 minutes.
4. Season to taste with salt and pepper and serve hot.
Monday, November 8, 2010
Cinnamon Buttermilk Muffins
Cinnamon Buttermilk Muffins
Ingredients:
7 Tablespoons unsalted butter - softened
2/3 cup sugar
1 large egg
1 1/2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup buttermilk
1 1/2 teaspoon real vanilla extract
topping:
1/3 cup white or raw sugar
1/2 teaspoon ground cinnamon
Directions
1. Preheat oven to 350F and line 12 muffin cups.
2. Cream the butter and sugar together using an electric mixer until light and fluffy.
3. Add the egg and beat until pale yellow and smooth.
4. In another bowl, sift together the flour, baking powder, baking soda, salt and nutmeg.
5. Add the flour mixture alternating with the buttermilk and vanilla - beginning and ending with the dry ingredients.
6. Stir until just mixed - overmixing causes tough muffins!
7. Spoon the batter into the muffins cups evenly and sprinkle tops with a mixture of the sugar and cinnamon.
8. Bake until golden brown and springy to the touch - about 20-25 minutes.
9. Transfer the pan to a rack and cool for 5 minutes before removing muffins.
10. Serve warm or at room temperature.
Adapted from William's Sonoma Muffins cookbook.
Monday, November 1, 2010
Delicious and EASY Pot Roast
We're all looking for tasty, easy dinners these days. This recipe takes a little bit of thinking ahead since it takes a few hours to cook in the oven but once you put it in you're done until supper time!
The best cut of meat that I have found for this is Beef Shoulder - if you can get part of the shoulder blade in there it makes it even better.
Disclaimer - I made this yesterday and did not make the caramelized onions or roasted carrots - we ate the carrots that braised with the beef - they were delicious!
For Pot Roast
½ cup canola oil
salt and pepper
3 – 4 pound beef shoulder roast
1 cup dry sherry
4 carrots, peeled and roughly chopped
2 large onions, peeled and roughly chopped
8 stalks celery, peeled and roughly chopped
8 cloves garlic, peeled
1 bay leaf
About 8 cups chicken broth
For Roasted carrots and caramelized onions
6 medium carrots, peeled, halved horizontally, then halved lengthwise
¼ cup olive oil
salt and pepper
2 tablespoons canola oil
3 medium mild onions, sliced crosswise into ¼ inch thick slices
Directions:
1. Position racks in upper and lower thirds of oven and preheat to 350 F.
2. Season beef with salt and pepper.
3. In a large Dutch oven or other ovenproof pot, heat oil over moderately high heat unitl hot
but not smoking.
4. Add beef and sear until dark brown and crisp on all sides.
5. Transfer beef to a large plate, pour off oil in pan and discard.
6. Add sherry and simmer, uncovered over medium heat, scraping up browned bits until
reduced by half, about 5 minutes.
7. Pour reduced sherry into a heatproof liquid measuring cup.
8. In the same pan, combine carrots, onions, celery, garlic, and bay leaf. Lay beef on top of
vegetables and pour reduced sherry over top of beef.
9. Add enough chicken stock to cover ¾ way up the beef.
10. Cover pan and place on lower rack of oven and roast until fork tender – about 3 hours.
11. While beef is roasting prepare carrots and onions. During final hour of roasting, toss
carrots with olive oil in a large bowl and season with salt and pepper.
12. Spread carrots on a baking sheet and transfer to upper rack in over – roast until tender
and slightly browned, about 45 minutes.
13. Heat canola oil for onions in a skillet over moderately high heat. Add onions and sautee
until caramelized – about 25 minutes. Season to taste with salt and pepper.
14. When beef in finished, remove from pot and cover with foil to keep warm on serving
platter. Drain juices through a sieve, discarding solids, and skim off fat. Return liquid to
pot and bring to a boil. Simmer until slightly reduced and season with salt and pepper.
15. To serve, combine carrots, onions and half of juices in a bowl and serve with sliced beef
and rest of juices in a gravy dish.
The best cut of meat that I have found for this is Beef Shoulder - if you can get part of the shoulder blade in there it makes it even better.
Disclaimer - I made this yesterday and did not make the caramelized onions or roasted carrots - we ate the carrots that braised with the beef - they were delicious!
Pot Roast with Caramelized Onions and Roasted Carrots
Ingredients:For Pot Roast
½ cup canola oil
salt and pepper
3 – 4 pound beef shoulder roast
1 cup dry sherry
4 carrots, peeled and roughly chopped
2 large onions, peeled and roughly chopped
8 stalks celery, peeled and roughly chopped
8 cloves garlic, peeled
1 bay leaf
About 8 cups chicken broth
For Roasted carrots and caramelized onions
6 medium carrots, peeled, halved horizontally, then halved lengthwise
¼ cup olive oil
salt and pepper
2 tablespoons canola oil
3 medium mild onions, sliced crosswise into ¼ inch thick slices
Directions:
1. Position racks in upper and lower thirds of oven and preheat to 350 F.
2. Season beef with salt and pepper.
3. In a large Dutch oven or other ovenproof pot, heat oil over moderately high heat unitl hot
but not smoking.
4. Add beef and sear until dark brown and crisp on all sides.
5. Transfer beef to a large plate, pour off oil in pan and discard.
6. Add sherry and simmer, uncovered over medium heat, scraping up browned bits until
reduced by half, about 5 minutes.
7. Pour reduced sherry into a heatproof liquid measuring cup.
8. In the same pan, combine carrots, onions, celery, garlic, and bay leaf. Lay beef on top of
vegetables and pour reduced sherry over top of beef.
9. Add enough chicken stock to cover ¾ way up the beef.
10. Cover pan and place on lower rack of oven and roast until fork tender – about 3 hours.
11. While beef is roasting prepare carrots and onions. During final hour of roasting, toss
carrots with olive oil in a large bowl and season with salt and pepper.
12. Spread carrots on a baking sheet and transfer to upper rack in over – roast until tender
and slightly browned, about 45 minutes.
13. Heat canola oil for onions in a skillet over moderately high heat. Add onions and sautee
until caramelized – about 25 minutes. Season to taste with salt and pepper.
14. When beef in finished, remove from pot and cover with foil to keep warm on serving
platter. Drain juices through a sieve, discarding solids, and skim off fat. Return liquid to
pot and bring to a boil. Simmer until slightly reduced and season with salt and pepper.
15. To serve, combine carrots, onions and half of juices in a bowl and serve with sliced beef
and rest of juices in a gravy dish.
Yeast Rolls
Why not make your own rolls to go with dinner? No preservatives and WAY cheaper! Takes about 2 1/2 hours with rising and baking!
Half the recipe and it makes 16 good sized rolls - make the whole recipe and freeze half for later in the week!
5 ¾ to 6 ¾ cups all purpose flour
1/4 cup sugar
2 teaspoons salt
2 pkgs active dry yeast
1 cup water
1 cup whole milk
½ cup butter
1 egg
melted butter, if desired
Directions:
1. In a large bowl, combine 2 cups flour, sugar, salt and yeast, mix well.
2. In a small saucepan, heat water, milk and ½ cup butter until very warm.
3. Add warm liquid and egg to flour mixture, blend at low speed until moistened.
4. Beat 3 minutes at medium speed.
5. Add an additional 2 ½ to 3 cups flour and kneed until dough pulls away cleanly from
sides of bowl.
6. Add an additional 1 ¼ to 1 ¾ cups flour and kneed on medium speed for 3-5 minutes –
until dough is smooth and elastic.
7. Place dough in a greased bowl and cover loosely with a towel.
8. Let rise in a warm place until light and doubled in size, 45 to 60 minutes.
9. Punch down dough and divide it in half.
10. Lightly grease a 9 x 13 inch pan.
11. Using half the dough, divide into 16 equal pieces.
12. Shape each into a ball, pulling edges under to make a smooth top and place balls, smooth
side up, in greased pan. Do this twice and use all the dough.
13. Cover and let rise in a warm place until doubled in size, 20 to 30 minutes.
14. Heat oven to 400 degrees.
15. Uncover dough, brush with egg wash(1 egg beaten with 1 Tablespoon water) and bake 16 to 20 minutes or until golden brown.
16. Immediately remove rolls from pans and cool on wire rack for 15 minutes.
17. Brush with melted butter if desired.
18. Serve warm or cool.
Half the recipe and it makes 16 good sized rolls - make the whole recipe and freeze half for later in the week!
Yeast Rolls
Ingredients:5 ¾ to 6 ¾ cups all purpose flour
1/4 cup sugar
2 teaspoons salt
2 pkgs active dry yeast
1 cup water
1 cup whole milk
½ cup butter
1 egg
melted butter, if desired
Directions:
1. In a large bowl, combine 2 cups flour, sugar, salt and yeast, mix well.
2. In a small saucepan, heat water, milk and ½ cup butter until very warm.
3. Add warm liquid and egg to flour mixture, blend at low speed until moistened.
4. Beat 3 minutes at medium speed.
5. Add an additional 2 ½ to 3 cups flour and kneed until dough pulls away cleanly from
sides of bowl.
6. Add an additional 1 ¼ to 1 ¾ cups flour and kneed on medium speed for 3-5 minutes –
until dough is smooth and elastic.
7. Place dough in a greased bowl and cover loosely with a towel.
8. Let rise in a warm place until light and doubled in size, 45 to 60 minutes.
9. Punch down dough and divide it in half.
10. Lightly grease a 9 x 13 inch pan.
11. Using half the dough, divide into 16 equal pieces.
12. Shape each into a ball, pulling edges under to make a smooth top and place balls, smooth
side up, in greased pan. Do this twice and use all the dough.
13. Cover and let rise in a warm place until doubled in size, 20 to 30 minutes.
14. Heat oven to 400 degrees.
15. Uncover dough, brush with egg wash(1 egg beaten with 1 Tablespoon water) and bake 16 to 20 minutes or until golden brown.
16. Immediately remove rolls from pans and cool on wire rack for 15 minutes.
17. Brush with melted butter if desired.
18. Serve warm or cool.
Sunday, August 29, 2010
Greek Pasta Salad with Shrimp and Olives
Greek Pasta Salad with Shrimp and OlivesIngredients:
3/4 pound tomatoes, chopped
1 large red bell pepper, seeded, chopped
1/4 pound feta cheese, crumbled
1/2 cup olive oil
1/2 cup chopped pitted black olives (preferably brine-cured)
1/4 cup fresh lemon juice
1 teaspoon dried thyme
6 green onions, chopped
1-2 large garlic cloves, chopped
3/4 pound linguine or other pasta, freshly cooked
3/4 pound cooked medium shrimp
Directions:
1. Mix first 10 ingredients in large bowl.
2. Add linguine and shrimp and toss to blend.
3. Season salad to taste with salt and pepper.
(Can be prepared 30 minutes ahead. Let stand at room temperature.)
Subscribe to:
Posts (Atom)
