Tag Archives: elegant

SMOKED SALMON APPETIZERS

04 Saturday Mar 2017

Posted by in Appetizers, Recipes

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At our last two dinner parties, I have served smoked salmon with a dash of cognac – a simple, light appetizer to compliment the heavier meat dishes that followed.

SMOKED SALMON WITH COGNAC CARAWAY MAYONNAISE AND TOASTED FRENCH BREAD

smoked salmon with caraway cognac cream

1 teaspoon caraway seeds

1/2 cup mayonnaise

3 tablespoons sour cream

1 tablespoon chopped fresh dill

2 teaspoons Cognac

smoked salmon

dill and toasted French bread to serve

With a mortar and pestle, grind caraway seeds fine. In a small bowl, stir together the ground seeds, mayonnaise, sour cream, dill and Cognac.

Arrange toasted French bread on a platter, top with mayonnaise, smoked salmon and dill.

Enjoy!

SALMON RILLETTES

salmon rillettes

3 cups water

8 ounces fresh salmon fillet

4 ounces smoked salmon, chopped fine

6 tablespoons butter, melted

2 tablespoons red onion, finely chopped

1/4 cup chopped fresh parsley leaves

rind and juice from one lemon

1 tablespoon Dijon mustard

2 teaspoons drained capers, chopped

2 teaspoons Cognac

French bread to accompany

In a skillet, bring water to a boil and add fresh salmon. Reduce heat and poach salmon at a bare simmer, about 4 minutes, or until just cooked through. Transfer salmon to a bowl and cool.

Flake fresh salmon and add smoked salmon, butter, red onion, parsley, lemon zest and juice, mustard, capers, Cognac and salt and pepper to taste. Stir mixture until combined well and pack into a serving terrine.

Serve salmon rillettes with toasted bread.

Enjoy!

 

FRESH CHERRY BRUSCHETTA

20 Tuesday Dec 2016

Posted by in Appetizers, Recipes

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Although its important and necessary to celebrate the big and meaningful achievements, moments and occasions in life, we also treasure the small and simple successes. Which is why, on an otherwise ordinary Tuesday, I carefully and lovingly roasted cherries and prepared Fresh Cherry Bruschetta, while waiting for my husband to come home from work, so we could recognize the anniversary of when we became engaged, 16 years ago.

FRESH CHERRY BRUSCHETTA

fresh cherry bruschetta

 

Toss 3 cups pitted and halved cherries with 1 tablespoon of olive oil and a few fresh thyme sprigs, season with coarse salt.

Bake at 425F until the juices begin to caramelize, about 17 minutes. Spread 10 ounces of room-temperature goat cheese among 12 slices of toasted baguette. Spoon on the fruit.

Enjoy!

Recipe adapted from Martha Stewart

www.marthastewart.com/

SEARED SCALLOP MORNAY

18 Sunday Dec 2016

Posted by in Recipes, Seafood

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This elegant entree is surprisingly simple to make, completely delicious, and fun to serve!!

SEARED SCALLOP MORNAY

seared scallop mornay

2 tablespoons butter

2 rashers bacon, chopped

2 leeks, white part only, diced

1 clove garlic, minced

2 tablespoons flour

2 cups milk

finely grated peel from 1 lemon

1 tablespoon sweet chili sauce

salt and freshly ground black pepper

1 tablespoon olive oil

24 scallops

1/2 cup grated cheddar cheese

1/2 cup breadcrumbs

Melt butter in a heavy-based saucepan, add bacon and cook several minutes. Add leeks and garlic, cover and cook over gentle heat until leeks are tender, about 10 minutes.

Stir in flour then gradually add milk, stirring constantly until mixture boils and thickens. Add lemon peel, sweet chili sauce and salt and pepper to taste. Stir constantly over low heat for about 4 minutes. Remove from heat.

Heat oil in a large, heavy-based frying pan. Add scallops and sear for 1 minutes each side. Transfer to scallop shells, spoon the sauce over the top and sprinkle with cheese and breadcrumbs. Place under pre-heated broiler until golden and bubbling.

Enjoy!

Recipe adapted from New Zealand House and Garden

www.stuff.co.nz/life-style/home-property/nz-house-garden/

CORN AND CHEDDAR SOUFFLES WITH KALE AND MUSHROOM SALAD

13 Saturday Aug 2016

Posted by in Eggs, Recipes

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Never having attempted a souffle before, or for that matter even tasted one, I was a little hesitant to try this recipe. It turned out to be very easy to make, and very delicious to eat, and although I tested it on immediate family members for fear of failure, it is a dish worthy to be shared with friends.

CORN AND CHEDDAR SOUFFLES WITH KALE AND MUSHROOM SALAD

corn and cheddar souffle

3 tablespoons olive oil

1 tablespoon red wine vinegar

2 teaspoons Dijon mustard

8 ounces mushrooms, thinly sliced

1 package baby kale

4 tablespoons butter

2 1/2 cups milk

1 1/4 cups frozen corn

6 green onions, chopped

3/4 cup cornmeal

5 eggs, separated, at room temperature

1 1/2 cups grated sharp cheddar

In a large bowl, whisk the oil, vinegar and mustard. Toss with the mushrooms and let marinate 15 minutes. Add kale, toss, then season with salt and pepper.

Heat the oven to 425F. Grease four 2-cup ramekins and place on a rimmed baking sheet.

In a large saucepan, bring 2 cups milk, the corn, green onions and 1 1/4 teaspoon salt to a boil over medium-high heat. Add the cornmeal and cook, whisking constantly, until very thick, about 1 minute. Remove from heat, whisk in the butter, egg yolks, 1 cup of cheese and the remaining 1/2 cup milk.

In another large bowl, using an electric mixer, beat the egg whites until stiff. Gently fold into the warm cornmeal mixture in three additions. Divide among the prepared ramekins and sprinkle with the remaining 1/2 cup cheese. Bake until puffed and golden, 16 to 18 minutes. Serve with the salad.

Enjoy!

Recipe adapted from Rachael Ray, June 2016

www.rachaelray.com/recipes

SPARKLING ELDERFLOWER COCKTAIL and MIXED GREEN SALAD WITH TARRAGON SHALLOT VINAIGRETTE and HEIRLOOM TOMATO AND GOAT CHEESE TART and RICOTTA ORANGE POUND CAKE WITH PROSECCO STRAWBERRIES

08 Sunday May 2016

Posted by in Celebrations, Recipes

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Happy Mothers Day!!

a simply set table– a simple outdoor table setting

  • DSC_0042– a well enjoyed table

SPARKLING ELDERFLOWER COCKTAIL

sparkling elderflower cocktail

1.5 ounces vodka

ice

3/4 ounce elderflower syrup (I found mine at Ikea)

1 lime

sparkling wine

Pour the vodka and elderflower syrup into a cocktail shaker filled with ice. Pour into a glass. Squeeze half the lime into the glass, and top with sparkling wine.

Garnish with a nasturtium flower.

Enjoy!

MIXED GREEN SALAD WITH TARRAGON SHALLOT VINAIGRETTE

mixed green salad with tarragon shallot vinaigrette

1 bunch asparagus, trimmed and cut into 1-inch pieces

1 package mixed salad greens

grape tomatoes, cut in half

cucumber, halved and sliced

orange pepper, seeded and chopped

sliced radishes

Shallot Vinaigrette

In a large bowl, toss together the asparagus, salad greens, tomatoes, cucumber, pepper and radishes. Add desired amount of Shallot Vinaigrette, tossing to coat.

TARRAGON SHALLOT VINAIGRETTE

1/2 cup Champagne vinegar

1 shallot, finely chopped

2 tablespoons chopped fresh tarragon

1 tablespoon whole grain mustard

1 teaspoon salt

1 teaspoon honey

1/2 teaspoon ground black pepper

3/4 cup olive oil

In a small bowl, combine vinegar and shallot, let stand for 15 minutes.

Whisk in tarragon, mustard, salt, honey and pepper. Gradually whisk in olive oil, until combined.

Enjoy!

HEIRLOOM TOMATO AND GOAT CHEESE TART

heirloom tomato and goat cheese tart

1/2 (14-ounce) package refrigerated pie crusts

4 ounces cream cheese, softened

4 ounces goat cheese, softened

3 cups fresh heirloom tomatoes, chopped

salt and freshly ground black pepper

1/3 cup goat cheese crumbles

fresh basil for garnish

Heat oven to 400F. Line a baking sheet with parchment paper.

On a lightly floured surface, unroll pie crust, and cut out circles with a large round cookie cutter. Prick with a fork, bake for 8 to 10 minutes or until light golden brown. Let cool completely.

In a medium bowl, beat cream cheese and goat cheese with a mixer at medium-high speed until smooth and creamy. Spread over bottom of tart shells. Top with tomatoes and season with salt and pepper. Sprinkle with goat cheese crumbles. Bake for 15 minutes or until cheese is slightly browned. Garnish with fresh basil.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate, July/August 2014

www.celebratemag.com/

RICOTTA ORANGE POUND CAKE WITH PROSECCO STRAWBERRIES

ricotta orange pound cake with prosecco strawberries

1 1/2 sticks unsalted butter

1 1/2 cups cake flour

2 1/2 teaspoons baking powder

1 teaspoon salt

1 1/2 cups ricotta

1 1/2 cups plus 2 tablespoons sugar

3 eggs

2 tablespoons amaretto liqueur

1 teaspoon vanilla extract

1 teaspoon finely grated orange zest

1 pound of strawberries, hulled and quartered

2 tablespoons prosecco

confectioners sugar for dusting

whipped cream for serving

Heat oven to 350F. Butter a 9-inch round cake pan. In a bowl, whisk the cake flour, baking powder and salt. In another bowl, beat the ricotta, 1 1/2 sticks of butter and 1 1/2 cups of the sugar at medium-high speed until smooth. Beat in the eggs one at a time until just incorporated, then beat in the amaretto, vanilla and orange zest. Beat in the dry ingredients in 3 batches just until incorporated.

Scrape the batter into the prepared pan and bake for 50 minutes, until a toothpick inserted in the center comes out with a few crumbs. Transfer to a rack to cool for 20 minutes, unmold and let cool completely.

In a bowl, toss the strawberries with the prosecco and remaining 2 tablespoons of sugar and let stand at room temperature until juicy, about 30 minutes.

Dust the pound cake with confectioners sugar. Cut into wedges and serve with the strawberries and whipped cream.

Enjoy!

Recipe adapted from Food and Wine, May 2014

www.foodandwine.com/

 

 

 

 

BRIOCHE FRENCH TOAST WITH MASCARPONE CREAM AND PLUM SYRUP and PLUM CAKE

27 Saturday Feb 2016

Posted by in Breakfast & Brunch, cakes and cupcakes, Recipes

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My Son recently discovered and fell in love with Michael Rosen. We bought “I’m Going on a Bear Hunt” from a local bookstore, and I listened to my Son and his friends repeat Michael Rosen witticisms, many times over – one of which mentions Magic Plum Syrup. They thought it would be brilliant if they too, could taste a little fruity magnificence, so I researched a recipe. However, it is very difficult to find fresh or frozen plums in any grocery store this time of year, so I settled for canned, and the result, all the boys agreed, was rather marvelous.

BRIOCHE FRENCH TOAST WITH MASCARPONE CREAM AND PLUM SYRUP

plum syrup

– plum syrup (magic)

brioche french toast with mascarpone cream and plum syrup

– brioche french toast (with accompaniments)

6 canned plums

1/2 cup syrup from can

1/4 cup maple syrup

1 meyer lemon

1/4 cup sugar

1/2 cup mascarpone cheese

brioche bread

2 eggs

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 1/2 tablespoons vanilla

1/2 cup milk

1/2 cup cream

Chop plums and place them into a medium sized saucepan, along with the syrup from the can. Bring the plums and syrup to a boil, add a thick piece of meyer lemon peel and the maple syrup. Reduce heat to medium-low and stir occasionally while the syrup reduces.

Mix together the mascarpone cheese, sugar and the juice from the meyer lemon in a medium sized mixing bowl to create the cream.

Create the egg bath by beating together the vanilla, milk, salt, cinnamon and eggs.

Place a slice of the brioche into the egg bath for 1 to 2 minutes, flip over. Grease a frying pan with butter and set on the stove on medium heat. Place the bread into the pan and cook for 3 to 4 minutes on each side, or until golden brown. Remove from heat.

Serve with a dollop of the mascarpone cream and plum syrup.

Enjoy!

Recipe adapted from The Grumpy Gourmand

www.thegrumpygourmand.com/…/leftover-magic-brioche-f…

The can was quite large, and there were enough plums left over to mix into a lovely cake.

PLUM CAKE

plum cake

200g butter, softened

1 cup caster sugar

3 eggs

1 teaspoon vanilla essence

2 cups flour

2 teaspoons baking powder

70 grams ground almonds

1/2 cup sour cream

1/2 cup milk

6 to 8 canned plums

icing sugar to dust

Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in essence. Sift together flour and baking powder. Fold flour, almonds, sour cream and milk into creamed mixture. Spoon half of this batter over the bottom of a 22-cm-round cake tin that has had the base lined with baking paper. Arrange plums on top of the batter. Cover with remaining mixture. Bake at 160C for 70 minutes or until cake springs back before serving. Dust cake with icing sugar.

Enjoy!

Recipe adapted from The Edmonds Cookbook, 2000

www.edmondscooking.co.nz/recipe.htm

LOBSTER WITH BEURRE BLANC

14 Sunday Feb 2016

Posted by in Recipes, Seafood

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I served this luxurious Lobster dish to dear friends for our annual Valentines night dinner.

LOBSTER WITH BEURRE BLANC

lobster with beurre blanc

4 cups seafood stock

1 1/2 pounds lobster tails

1 cup white wine

1/4 cup white wine vinegar

1/4 cup chopped shallot

1 tablespoon pink peppercorns, wrapped in cheese cloth

1/2 cup cream

1 cup unsalted butter, cubed

1 lemon, zested

1/2 teaspoon salt

fresh thyme to garnish

In a large saucepan, bring seafood stock to a boil over medium-high heat. Add lobster tails, and cook for about 8 minutes, until cooked through.

Remove from heat, let cool to room temperature. Remove shells, and chop meat.

In a medium saucepan, bring white wine, white wine vinegar, shallot and pepper corns to a boil over medium-high heat. Add cream and boil until mixture is reduced by one-third. Remove from heat.

Remove peppercorns. Gradually whisk in butter, cube by cube, until combined and a smooth sauce forms. Add lemon zest and salt. Keep warm for up to 3 hours.

Divide lobster among bowls and pour butter mixture over each. Garnish with fresh thyme if desired.

Enjoy!

SALMON WITH FENNEL

16 Monday Nov 2015

Posted by in Fish, Recipes

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A thoughtful friend and darling lady called me one morning, while she was out running errands, asking to stop by briefly. Of course I was thrilled to see her, and welcomed the interruption to my daily chores. She delivered a gorgeous bottle of Pernod that her and her husband weren’t going to use, and having never tried this anise flavored liqueur, I did a little research and found some delicious recipes.

Although rather spirited when sipped straight, the Pernod blended beautifully with the butter and fennel completing an elegant, incredible, richly flavorful dish.

pernod from Gabi

SALMON WITH FENNEL

salmon with fennel

1 1/2 teaspoons fennel seeds

1/4 cup butter, room temperature

2 tablespoons shallots, finely chopped

1 fennel bulb with fronds, bulb quartered, then cut lengthwise into 1/4-inch-thick slices, 2 tablespoons fronds chopped, divided

2 salmon fillets

2 tablespoons Pernod

Stir fennel seeds in large skillet over medium heat until fragrant, about 1 1/2 minutes. Transfer seeds to small bowl, cool. Mix in butter, shallots, and 1 tablespoon fennel fronds, season butter mixture with salt and pepper.

Melt 1 tablespoon of butter mixture in skillet over medium heat. Add sliced fennel bulb and 1/4 cup water to skillet, cover and cook until fennel is crisp-tender, about 8 minutes. Uncover skillet and saute until fennel begins to brown, about 2 minutes. Transfer fennel to a plate.

Sprinkle salmon with salt and pepper. Add 1 tablespoon of butter mixture to same skillet and melt over medium heat. Add salmon, cover and cook for 5 minutes. Turn salmon over, add 1/4 cup water to skillet. Cover and continue cooking until salmon is just opaque in center, about 5 minutes longer. Slide salmon to one side of skillet, return fennel to skillet . Add Pernod and 2 teaspoons butter mixture, stir to heat through.

Divide fennel mixture between 2 plates. Top with salmon, spoon remaining butter mixture over salmon and sprinkle with remaining fennel fronds.

Enjoy!

Recipe adapted from Bon Appetit

www.bonappetit.com/

MINI MEATLOAVES WITH CHILI SAUCE

10 Tuesday Nov 2015

Posted by in Beef, Recipes

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Forming the mixture into individual portions gives this comforting meal a little elegance and charm.

MINI MEATLOAVES WITH CHILI SAUCE

mini meatloaves

cooking spray

1 onion, chopped

1/3 cup fresh parsley leaves

4 slices of bacon, coarsely chopped

4 garlic cloves, minced

2/3 cup old-fashioned oats

1/4 cup boiling water

1 1/4 pound ground beef

3 eggs

salt and freshly ground black pepper

3/4 cup chili sauce

Heat oven to to 400F.

Spray a rimmed baking sheet with cooking spray and set aside.

Pulse the onion, parsley, bacon and garlic in a food processor until finely chopped.

In a large bowl, combine the oats and boiling water, stirring to combine. Add the onion mixture, beef, eggs, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and mix well by hand.

Shape the mixture into 4 small loaves on the prepared baking sheet. Brush 1/2 cup of the chili sauce over the top, and bake until cooked through, about 20 minutes.

Turn the broiler on high, brush the loaves with the remaining 1/4 cup chili sauce, and broil until browned in spots, about 2 minutes.

Enjoy!

Recipe adapted from Fine Cooking, October/November 2015

www.finecooking.com/

BLACKBERRY FINANCIERS

03 Tuesday Nov 2015

Posted by in cakes and cupcakes, Recipes

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I looked up recipes that included a lot of egg whites, as I had a jar full of them after making a dessert that used only the yolks, and made these absolutely delicious, tiny French inspired cakes on a grey and rainy morning.

By the time I had returned from my exercise class, and taken the time to savor my morning coffee and newspaper the kids were famished and consequently, there was barely a light, moist buttery crumb left where the Financiers had been left to cool.

BLACKBERRY FINANCIERS

blackberry financiers

1/2 cup plus 5 tablespoons unsalted butter

1 cup almond meal

1/2 cup flour

1 1/2 cups plus 2 tablespoons powdered sugar, additional for dusting

5 egg whites

2 tablespoons honey

2 cups blackberries, halved

Melt butter in a medium saucepan over medium heat. Simmer until browned bits begin to form. Continue to simmer, frequently scraping up browned bits at bottom of pan, until fragrant and dark brown but not burnt, 6 to 7 minutes. Scrape butter and all browned bits into a medium bowl. Let cool for 3 to 4 minutes. Transfer to a medium bowl, whisk in 1 1/2 cups plus 2 tablespoons powdered sugar. Add egg whites, mix until smooth. Fold in honey.

Fold browned butter into batter.

Arrange a rack in middle of oven, preheat to 375. Coat muffin cups with nonstick spray. Pour 2 to 3 tablespoons of batter into each prepared muffin cup. Top with 3 blackberry halves.

Bake until cakes are golden brown and just cooked through, 15 to 16 minutes. Let cool in pan for 10 minutes. Remove cakes from pan, dust with powdered sugar.

Enjoy!

Recipe adapted from Bon Appetit

www.bonappetit.com/recipe/blackberry-financiers