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ZUCCHINI CAKE
Serves: 14
INGREDIENTS:
1/2 Cup Butter
1/2 Cup Veg Oil
1 3/4 Cup Sugar
2 Eggs
1 Tsp. Vanilla
2 1/2 Cup A.P. Flour
1/4 Cup Cocoa Powder
1 Tsp. B.Soda
1/2 Tsp. B.Powder
1/2 Tsp. Cinnamon
1/3 Tsp. Ground Cloves
1/2 Cup Sour Milk
2 Cup Shredded Zucchini
1/2 Cup Choc Chips
DIRECTIONS:
In a mixing
bowl, cream butter, oil and sugar. Beat in eggs and vanilla.
Combine dry ingredients; add to the creamed mixture alternately
with milk. Mix well. Stir in zucchihi. pour into a greased
13 x9 inch baking pan, Sprinkle with choc chips. Bake at 350*f
for 45 mins.
In
January Conor has his birthday so we
will do his favourite breakfast...
Gingerbread Pancakes with Lemon and Maple Syrup
INGREDIENTS:
3
3/4 cup Plain Flour
7 1/2 tsp B.Powder
2 tsp Salt
1 1/2 tsp B.Soda
1 1/2 tsp Cinnamon
1 1/2 tsp Ginger Powder
1/4 cup Molasses
3 cups Milk
3 whole Eggs
1/3 cup Butter-melted
DIRECTIONS:
Sift
the dry ingredients and add to this the wet ingredients beating
gently....do not over whip, makes enough for 12 generous portions.
The sauce is about 1 cup of maple syrup, 1 cup sugar syrup,
1 lemon zested and juiced and a cup of whipping cream. bring
to a boil and serve hot. We serve it with a spoon of
whipped
cream too,
but he doesn't much care for that...I imagine as a five year
old you should watch your cholesterol!
Cranberry Almond Biscotti
Try this with the Revel Coffee house blend
available on Wellington St, preferably with some quiet time
after the Christmas rush! P.S. They sell lovely hot chocolate
too.
INGREDIENTS:
1 1/2 Cup Dried Cranberries
2 1/2 Cups Soft Flour
1 Cup Dark Brown Sugar
1/2 Tsp. Baking Soda
1/2 Tsp. Baking Powder
1/2 Tsp. Salt
3 Large Eggs
1 Tsp. Vanilla
1 Cup Sliced Almonds
1 Large Egg as eggwash
DIRECTIONS:
1).Preheat
oven to 325*f.
2).Soak Cranberries in boiling hot water for 5 mins. Drain
and pat dry.
3).Mix together flour, sugar, soda, b-powder and salt with
beater. Add eggs and vanilla until dough forms. Add cranberries
and almonds and mix at low speed.
4).Turn out onto floured surface and knead several times.
5). Halve dough and form each piece into a 13-by2 inch slightly
flattened log.
6). Brush each log with egg wash,and bake in oven for 30 mins.
7). Cool logs slightly then cut diagonally into half inch
thick slices with serrated knife.
8). Bake these slices for 10 mins each side, until golden
and crisp.
Cool on wire rack. ...THESE SHOULD KEEP FOR 2 WEEKS IN AIRTIGHT
CONTAINER...OR 2 DAYS IN OUR SUNROOM COOKIE JAR!!!!!!!!
Boursin
Cheese and New Potato Tart
Lovely with a sunny side up or lightly
poached egg.
INGREDIENTS:
450 g Small New Potatoes
225 g All Butter Puff Pastry(1 sheet P.C works well)
75 g Grated Boursin Cheese (Garlic & Herb)
1 Tblsp Each of chopped Parsley, Tarragon and Chives
3 Tblsp Roasted Red Pepper Sauce
Eggwash
1/4 Tsp. Salt
Pepper to taste
DIRECTIONS:
Heat
Oven to 400*F. Roll out puff pastry to a 10x10 inch square
(or use one sheet presidents choice all butter puff pastry,
225g), and eggwash entire sheet.
Spread the pepper puree or diced roasted sweet peppers over
pastry to within 1 cm of the edge.
Slice the cooked potatoes and arrange neatly or scatter over
pastry depending on your style or lack there of.
Season with salt and pepper and then sprinkle with chopped
herbs.
Grate Boursin evenly over potatoes.
(TIP: I freeze the cheese and grate straight from the freezer)
Pop in the oven for about 30-40 minutes on a grease proof
tray. When cooked I cool it slightly on a wire rack before
portioning out.
Serve it with an egg over easy cooked in butter! Enjoy. Roasted
Red Pepper sauce. Roast 1 pepper and peel and de vein. Chop
finely and add 3 tbsp Olive Oil and quarter tsp lemon juice.
Season well.
Souffle
We make different savoury types: cheddar &
apple, smoked gouda and thyme etc, sometimes even sweet treat
like a pear and vanilla one. Homemade relishes top these savoury
delights too!
Ingredients
50
g Butter
50 g Plain/Soft Flour
300 ml Cream-35%
300 ml Milk
1 Tsp. Thyme or Oregano
1 Pinch Nutmeg
4 Yolks
6 Egg Whites
225 g Cheese(havarti or goats or cheddar)
************
Lining the Moulds....
50 g Melted Butter
100 g.each Breadcrumbs/Parmesan/Hazlenuts..finely ground
DIRECTIONS:
1.
Line moulds by brushing the insides with melted butter and
then sprinkling the breadcrumb mix in.Tap out excess crumbs.
2. Pre heat the oven to 220*C or 425*F.
3. Make white sauce....melt butter in pot then add flour to
make a paste. Slowly add milk & cream and seasonings(herbs)
and boil gently for 5 mins. Stir frequently as sauce will
tend to 'catch' in pot & burn. Leave to cool for 8/10
mins.
4. Meanwhile grate your cheese (eg cheddar) and put in large
bowl with egg yolks.Pour the sauce over the cheese and mix
until the cheese has melted.
5. Whip the egg whites to a stiff peak consistency.Fold into
the cheese mix until evenly distributed.Spoon mix into ramekins
to the top.
6. Place ramekins into a shallow tray with about 1cm of warm
water in the tray.Cook in the oven for about 15/25 mins or
until fully risen and golden on top.
7. To unmould leave souffle to cool to blood temp and then
gently slide a knife around the inside of the mould to loosen
it.It should pop out when turned upside down.
Store in fridge for up to 2 days and reheat in 400*f oven
for about 10 mins. Serve immediately.
(Can be eaten cold...nice as part of a plowmans lunch)
Baked
Nutty Berry French Toast
All credit on this one is from one of
our very special guests, Thanks to the Parkers!
INGREDIENTS:
8 Thick Slices Egg Bread or stone ground Whole Wheat
4 Large Eggs
2 cups milk
1 tsp vanilla
1/4 tsp nutmeg
1/4 tsp cinnamon
3/4 cup pecans-chopped
1/4 cup butter-melted
2 1/2 cups berries-fresh,mixed
DIRECTIONS:
Arrange
bread in a 9x13 baking dish. Whisk eggs, milk, vanilla, nutmeg,
cinnamon & half cup of the sugar. Pour evenly over bread
and refrigerate overnight.
Before baking, combine remaining sugar, pecans and melted
butter.
Sprinkle berries over bread layer and top with pecan mixture.
Bake in 400*f oven, about 45 minutes.
Serve warm.
Irish
Coffee Pecan Pie
Serves: 10
INGREDIENTS:
SOURCE: THE OLD RECTORY with a little help from WOLFGANG PUCK
......Pastry...
1 3/4 Cup A.P.Flour
1 Tblsp Sugar
1/4 Tsp. Salt
3/4 Cup Butter
2 Egg yolks
3 Tblsp 35% Cream
......Filling.....
1 Cup Corn Syrup
3/4 Cup Brown sugar
3 Eggs
2 Egg Yolks
1 Tsp. Instant Coffee granules or 1/4 Cup expresso
1 Shot Irish Whiskey (1 for Chef too)
2 Tblsp Melted Butter
3/4 Cup Pecan chopped
DIRECTIONS:
10
inch fluted tart pan. 375*f.
Combine all wet ingredients and gently mix.
Bake pastry blind.
Put melted chocolate on base of pie crust and spread evenly
around to keep base dry before adding filling.
45 mins.
2010
Playbill
The Stratford Shakespeare Festival’s 2010 season features
As You Like It
Dangerous Liaisons
Do Not Go Gentle
Evita
For the Pleasure of Seeing Her Again
Jacques Brel Is Alive and Well and Living in Paris
King of Thieves
Kiss Me, Kate
Peter Pan
The Tempest
The Two Gentlemen of Verona
The Winter's Tale
Go to www.stratfordfestival.ca
for more details.
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