Sunday Dinner

Cherries Jubilee

June 1, 2011

Cherries Jubilee

Cherries Jubilee is one of my favorite desserts that was created for one of Queen Victoria’s Jubilee celebrations (Golden Jubilee 1887 or Diamond Jubilee 1897).  Made with cherries and liqueur, typically Kirschwasser, which is subsequently flambéed and served over vanilla ice cream. 

INGREDIENTs

½ Cup Sugar

2 Tablespoons Cornstarch

¼ Cup Water

¼ Cup Orange Juice

1 Pound Pitted Bing Cherries

½ Teaspoon Finely Grated Orange Zest

¼ Teaspoon Cherry Extract

¼ Cup Brandy

3 Cups Vanilla Ice Cream

Whisk together the sugar and cornstarch in a large saucepan.  Stir in the water and orange juice and bring to a boil over medium-high heat.  Whisk until thickened.  Stir in the cherries and orange zest, return to a boil and then reduce heat.  Simmer for 10 minutes.  While the cherries are cooking spoon the ice cream into serving bowls.  Remove the cherries from the heat and stir in the cherry extract.  Pour in the brandy and ignite with a long lighter.  Gently shake the pan until the blue flame has extinguished itself.  Spoon the cherries over the bowls of ice cream.  Serves 6

Strawberry Trifle

May 31, 2011

Strawberry Trifle

Trifle is a dessert made from thick custard, fruit, sponge cake, gelatin, cream, wine, port or sherry and whipped cream.  These ingredients are usually arranged in layers with fruit and sponge on the bottom with custard and cream on top.  There is no “set in stone” recipe so feel free to be creative. 

INGREDIENTS

For The Syllabub:

2/3 Cup Dry White Wine

2 Tablespoon Sherry

Zest and Juice of One Lemon

1/3 Cup Sugar

1 ¼ Cups Heavy Cream

For The Sponge Cakes:

4 Separated Eggs

¾ Cup Plus 2 Tablespoon Sugar

¾ Cup Unbleached Flour

4 Tablespoon Softened Butter

For The Custard:

2 Cup Milk

2 Eggs

2 Egg Yolks

1 Cup Dry White Whine

3 Tablespoons Sherry

9 Cups Strawberries

For the syllabub put wine, sherry, lemon zest and lemon juice into a large bowl.  Stir to combine and cover with plastic wrap.  Refrigerate overnight. 

For the sponge cakes preheat the oven to 350° F.  Line two baking sheets with parchment paper and set aside.  Put the egg yolk and ¾ cup of sugar into a large bowl and whisk until thick and pale yellow.  In separate large bowl, beat egg whites to stiff peaks and add remaining sugar to the egg whites.  Whisk again to stiff peaks.  Add 1/3 of the egg whites and 1/3 of the flour and 1/3 of the butter to the egg yolk mixture and gently fold together.  Repeat twice more with the remaining egg whites, flour and butter.  Spoon a heaping ¼ cup of the batter onto a prepared baking sheet.  Repeat to make 8 large circles in all, evenly spaced apart which should be about 4 on each baking sheet.  Bake for 14 minutes or until cakes are light golden brown and bounce back when touched.  Transfer to a rack to cool. 

For the custard bring milk to a boil in a medium pot over medium-high heat.  Put eggs, egg yolk and sugar into a large bowl and whisk to combine.  Slowly pour the milk into a large bowl while whisking constantly to prevent the eggs from becoming scrambled.  Transfer mixture to the pot and cook over medium-low heat for 13 minutes and stir constantly until thickened.  Strain the custard into a medium sized bowl and set aside to let cool. 

To assemble your trifle place 4 sponge cakes in the bottom of a 14 cup glass bowl.  Overlap the cakes slightly.  Pour half of the wine and half of the sherry over the cakes and press firmly to soak up the liquid.  Repeat with the remaining cakes, wine and sherry.  Top the cakes with 5 cups of the strawberries and pour the custard over the strawberries.  Cover with plastic wrap and refrigerate for 7 hours or overnight.  Remove and throw away the zest from the syllabub.  Add the sugar and stir to dissolve.  Add the cream and beat to form soft peaks.  Top the trifle with the syllabub and then heap the remaining strawberries on top.  Serve immediately. 

Serves 8

Santa Fe Burgers

May 29, 2011

Santa Fe Burgers

INGREDIENTS

2 Pounds Ground Sirloin

½ Teaspoon Kosher Salt

½ Teaspoon Fresh Ground Pepper

Santa Fe Salsa

Combine the ground sirloin, salt and pepper in a medium sized bowl.  Using your hands mix well.  Form into six patties and refrigerate until ready to grill.  Prepare a charcoal or gas grill and lightly spray the grill rack with vegetable oil cooking spray.  The coals should be hot.  Grill the burgers for about 5 minutes.  Flip the burgers and grill for another 4 or 5 minutes.  Serve with Santa Fe Salsa.  Serves 6

Santa Fe Salsa

INGREDIENTS

1 Pound Chopped Tomatoes

2 Seeded & Chopped Yellow or Red Bell Peppers

1 Cup Cooked Corn Kernels (Fresh or Frozen)

3 Finely Chopped Green Onions

2 Seeded & Chopped Jalapeno or Serrano Chilies

1 Minced Garlic Clove

4 Tablespoons Finley Chopped Cilantro

1 Tablespoon Fresh Lime Juice

2 Teaspoons Malt Vinegar

½ Teaspoon Kosher Salt

Combine the tomatoes, peppers, corn, green onions, chilies, garlic, cilantro, lime juice, vinegar and salt in a glass or ceramic bowl and gently stir to combine.  Let the salsa stand for about an hour to let the flavors blend.  Serve or cover to refrigerate for several hours.  Let the salsa reach room temperature before serving.  Makes 2 cups

Victoria’s Sunday Gravy

May 28, 2011

Victoria’s Sunday Gravy

INGREDIENTS

2 Tablespoons Olive Oil

2 Cups Chopped Onion

3 Cloves Minced Garlic

¼ Cup Minced Parsley

3 Sprigs Fresh Thyme

3 Sprigs Fresh Oregano

1 Bay Leaf

1 Teaspoon Salt

1/3 Teaspoon Ground Black Pepper

28 Ounces Crushed Tomatoes (1 Can)

28 Ounces Whole Peeled Tomatoes (3 Cans)

6 Ounces Tomato Paste (1 Can)

In a large cooking pot heat the olive oil over medium flame.  Add the onions, garlic, parsley, thyme and oregano.  On medium heat sauté for 2 minutes until translucent, but not brown.  Add tomatoes and tomato paste along with the salt and pepper.  Simmer for 20 minutes and then add the meatballs.  Simmer for 2 hours.  Remove herb stems and serve.  Serves 8

Victoria’s Italian Meatballs

May 28, 2011

Victoria’s Italian Meatballs

INGREDIENTS

1 Pound Ground Sirloin

1 Pound Ground Pork

1 Pound Ground Veal

5 Slices Italian White Bread

1 Cup Whole Milk

¼ Cup Fresh Chopped Parsley

2 Cloves Minced Garlic

2 Teaspoons Salt

1 ½ Teaspoons Fresh Ground Black Pepper

3 Eggs

½ Cup Olive Oil

Combine sirloin, pork and veal in a large bowl.  Soak the bread and milk together in a separate bowl. When the milk is absorbed add the bread mixture to the meat mixture.  Next add the parsley, garlic, salt, pepper and eggs.  Mix well and roll into 2 inch balls.  Heat the olive oil in a large skillet and fry over medium heat.  Make sure to cook about 10 meatballs at a time so not to overcrowd the pan.  Repeat as many times as necessary until all meatballs are cooked to browned and cooked all through.  Serve over Victoria’s Sunday Gravy.  Serves 8

Sticky Toffee Pudding

May 27, 2011

Sticky Toffee Pudding

This English steamed dessert consists of a very moist sponge cake that is made with chopped dates and covered in a toffee sauce.  Sticky Toffee Pudding is considered an English classic and is thought to have developed somewhere in the south of England and made accessible by The Gait Inn at Millington (East Yorkshire), England in 1907. 

INGREDIENTS

8 Ounces Stoned & Finely Chopped Dates

6 Ounces Boiling Water

1 ½ Teaspoon Vanilla Extract

6 Ounces Self-Rising Flour

1 Teaspoon Baking Soda

2 Lightly Beaten Large Eggs

3 Ounces Softened Butter (Plus Extra For Greasing)

5 Ounces Demerara Sugar

2 Tablespoons Black Treacle

3 ½ Ounces Milk

SAUCE

6 Ounces Muscovado Sugar

2 Ounces Butter (Cut Into Pieces)

8 Ounces Heavy Cream or Double Cream

1 Tablespoon Black Treacle

Preheat the oven to 325° F.  Butter and flour 6 individual ramekins or use a deep square baking dish. Put the chopped dates into a large glass bowl and fill with boiling water to soak for 20 minutes.  Once the dates are soft add the vanilla extract.  Sift the flour and baking soda into a medium bowl.  In a separate large bowl cream the butter and sugar together until light and creamy.  In small amounts at a time add the beaten egg to the butter and sugar mixture.  Mix well between additions.  Add the black treacle and beat well.  Now fold in 1/3 of the flour and then 1/3 of the milk and repeat until the flour and milk are all in the butter mixture.  Add the chopped dates including the liquid in the bowl and stir gently.  The mixture will resemble a thick batter.  Divide the mixture between the ramekins (or deep square baking dish) and place on a baking sheet and bake 20 to 25 minutes for the individual puddings or 45 to 50 minutes for the deep square baking dish.  The cake should be raised and firm to the touch.  Make sure not to over bake.  Remove from the oven and cool for 10 minutes before turning out. 

To make the sauce: Over medium heat melt the butter, sugar and half of the cream in a saucepan.  Increase the heat slightly and bring to a boil while stirring constantly until all of the sugar has dissolved.  Add the treacle and allow the sauce to bubble for about 2 minutes.  Remove from the heat and leave to cool for 1 minute.  Now stir in the remaining cream.  

To serve place an individual pudding or a portion from the baking dish onto a warm individual serving dish.  Drizzle generous amounts of sauce over the pudding.  You can serve with either ice cream or custard.  Serves 6

White Bean Salad

May 27, 2011

White Bean Salad

INGREDIENTS

14 ½ Ounces of White Beans (If You Use Canned Drain, But Do Not Rinse)

2 Tablespoons Chopped Red Onion

2 Tablespoons Chopped Green Onion

1 Finely Chopped Carrot

3 Tablespoons Fresh Lemon Juice

2 Teaspoons Red Wine Vinegar

1 Tablespoon Olive Oil

½ Teaspoon Sea Salt

½ Teaspoon Freshly Ground Pepper

Chop the onions and carrots.  Squeeze the lemon juice over the chopped onions and carrots and set it aside.  Combine all ingredients into a serving dish.  Chill in the refrigerator for 2 hours and the flavors will combine.  Serves 4

Rhubarb Fool

May 25, 2011

Rhubarb Fool

INGREDIENTS

1 Pound Fresh Rhubarb (Trimmed & Cut Into 6” Lengths)

3 Tablespoons Fresh Orange Juice

½ Cup Plus 1 Tablespoons Sugar

1/8 Teaspoon Salt

1 Cup Heavy Whipping Cream

Soak the rhubarb in 9 cups of cold water for 25 minutes.  Drain the rhubarb and pat dry.  Cut crosswise into ½ inch slices.  In a medium saucepan combine the orange juice, ½ cup sugar and salt.  Bring to a boil.  Add the prepared rhubarb to the saucepan.  Bring mixture back to a boil and then reduce heat to a medium-low.  Simmer gently for 10 minutes until rhubarb is tender and starts to break apart.  Rhubarb pieces should be remaining and not a total puree.  Transfer rhubarb to a bowl and let cool to room temperature.  Cover with plastic wrap and refrigerate from 2 to 24 hours.  When ready to assemble, beat the whipping cream and 1 tablespoon of sugar together until cream forms soft peaks.  To assemble, spoon ¼ cup of the rhubarb mixture in 8 ounce glasses.  Top with ¼ cup of the whipped cream.  Repeat with another layer of rhubarb and whipped cream.  Serve immediately or cover with plastic wrap and refrigerate up to 6 hours.  Serves 4

Salmon Mousse

May 23, 2011

Salmon Mousse

Up until the 18th century, salmon was one of the most commonly eaten fish in Europe.  With the Industrial Revolution came the pollution of many of the rivers which effectively eliminated wild salmon.  These days most of the salmon sold in the U. S. and Europe is produced on fish farms.  I usually prefer to consume wild salmon and make a point to ask the origin when I am purchasing my fish.  This salmon mousse recipe is extremely versatile.  It can be used as an appetizer (sliced and served as is on small squares of toasts with a squirt of lemon juice); as a main course; served with cold asparagus; served with a tossed salad; and a “make-ahead” spread that can be served with crackers or toasted rye bread. 

INGREDIENTS

1 Pound Fresh Salmon

Bunch of Fresh Herbs

½ Pint Double Cream

2 Ounces Softened Butter

4 Ounces Dry Sherry

2 Tablespoons Lemon Juice

1/8 Teaspoon Salt

1/8 Teaspoon Freshly Ground Black Pepper

½ Ounce Powdered Gelatin

Preheat oven to 350° F.  Lightly oil a 1 pound loaf pan or a salmon mould.  Place the salmon in a buttered, ovenproof dish with the fresh herbs and cover with water.  Cover the dish with foil and cook for 20 minutes.  Leave the salmon to cook in the liquid, and then remove the skin and bones.  Reserve the liquid.  Pound the salmon flesh until smooth.  Lightly whip the cream and fold into the salmon.  Soften the butter and stir into the mixture together with the sherry and lemon juice.  Add the salt and pepper.  Measure 6 tablespoons of the reserved fish liquid into a bowl and sprinkle the gelatin on top.  Set over a pan of hot water until the gelatin has dissolved.  Cool slightly and then beat into the mousse.  Spoon the mousse into the loaf pan or the mould and leave to set in the refrigerator overnight.  Turn out onto a serving plate to serve.  Serves 8

 

Meringue

May 22, 2011

Meringue

There are several types of meringue. The sweetened, uncooked beaten egg whites that form the “islands” of Floating Island (also known in French as Ile flottante), the partly cooked toppings of lemon meringue pie and other meringue pie and other meringue-topped desserts, and the classic dry featherweight meringue.  Different preparation techniques produce these results.  French meringue is the method best known to home cooks.  Fine white sugar is beaten into egg whites.  Italian meringue is made with boiling sugar syrup, instead of white sugar.  This leads to a much more stable soft meringue which can be used in various pastries without collapsing.  In an Italian meringue, a hot sugar syrup is whipped into softly whipped egg whites until stiff.  This type of meringue is safe to use without cooking.  It will not deflate for a long while and can be either used on pies and Baked Alaska, or spread on a sheet and baked for meringues.  Swiss meringue is whisked over a bain-marie (water bath) to warm the egg whites, and then whisked steadily until it cools.  Then it is baked.

INGREDIENTS

2 Egg Whites

¼ Teaspoon Cream of Tartar

1 Pinch Salt

½ Cup Sugar

½ Teaspoon Vanilla Extract

Preheat oven to 375° F.  Line baking sheet with parchment paper and set aside.  In medium bowl, with an electric mixer on medium speed, beat egg whites until frothy.  Add cream of tartar and salt.  Beat on high speed until stiff.  Beat in sugar one tablespoon at a time.  Fold in vanilla.  Drop batter by heaping teaspoonfuls onto prepared baking sheets.  Place in oven and turn oven off. Leave in the oven for 5 hours.  Makes 12

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