Wednesday, December 24, 2014

Meat Fondue

Meat fondue was a Christmas Eve tradition when I was growing up and "the feast you cook yourself" as Vivian called it last year, is becoming a Christmas Day tradition in our house, too.  In a couple of years, both girls will be old enough to cook their own meats in the fondue pot and it will be even more fun.

We usually have pork, beef tenderloin, mini meatballs and cocktail sausages for meats, lots of different types of pickles (red beets, pearl onions, olives, gherkins) and a baguette.  But most important are my Dad's three sauces.  We've started to tweak the recipes a tiny bit, but they are still clearly "his" sauces.  We've also added Will's curry mayonnaise as a fourth sauce.

Cumberland Sauce

Ingredients
  • Orange peel
  • 3 Tbsp red wine
  • 250g red currant gelee
  • 1-2 tsp mustard (grey poupon)
  • salt
  • lemon juice
Preparation
  • Combine all ingredients and simmer on very low heat for about 10 mins

Apple-Horseradish Sauce

Ingredients
  • 125ml apple cider vinegar (I usually use significantly less)
  • juice of 1/2 lemon
  • 1 Tbsp sugar
  • salt
  • 2 apples, grated (save some for the next recipe)
  • 1 tsp horseradish, grated (from a jar)
  • Worcestersaucer
Preparation
  • Combine all ingredients 


 Devil's Sauce

Ingredients
  • 2 hard-boiled egg yolks
  • salt
  • 2 Tbsp oil
  • 1Tbsp mustard
  • 1-2 Tbsp lemon juice
  • 1 heaped tsp onions, finely chopped
  •  pepper
  • sugar
  • 1 tsp tarragon, finely chopped
  • 1 Tbsp apple, grated (from previous recipe)
  • 3 Tbsp red wine (no more)
  • 1 tsp tabasco
Preparation
  • Combine all ingredients 

Raspberry Sauce

Ingredients
  • 3 Tbsp raspberry gelee
  • 5 Tbsp tomato juice
  • 2 Tbsp herb vinegar
  • cornstarch
Preparation
  • Combine the first 3 ingredients
  • Add cornstarch to achieve desired consistency

Tuesday, June 5, 2012

Lemony Potato Salad

Ingredients
2 lbs small boiling potatoes
1 cup chopped celery (about 4 ribs)
1/2 cup mayonnaise
1/4 cup finely chopped chives
1 teaspoon grated lemon zest (1 small lemon)
2 tablespoons fresh lemon juice (1 small lemon)
1 teaspoon sugar

Preparation
Cover potatoes with water in a large pot and season well with salt. Bring to a boil, then simmer until tender, 12 to 20 minutes. 

While potatoes cook, stir together celery, mayonnaise, chives, lemon zest and juice, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper in a large bowl. 

Drain potatoes and cool completely, then halve or quarter. Add to dressing and toss to coat.

Recipe found on Epicurious
 

Sunday, June 3, 2012

Banana Bread

Ingredients
1/2 cup soft butter or margarine
1 tsp vanilla extract
1 cup sugar
2 eggs
1 1/3 cup ripe bananas, mashed (3-4 bananas)
1 Tbsp milk
2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup chopped nuts

Preparation
Cream the butter, vanilla extract and sugar until light and fluffy. Beat in the eggs

Combine the bananas and milk. Mix flour, soda and salt.

Alternately blend dry ingredients and bananas into the creamed mixture. Stir in nuts

Put into greased loaf pan (9 x 5 x 3). Bake at 350 F for 1hr 10mins or until tester comes out clean

Cool for 10 mins. Turn out of the loaf pans and cool completely

Makes one loaf.  Freezes well.

Recipe curtesy of Mama Page

Monday, February 28, 2011

Peach And Blackberry Crisp

Ingredients
1 1/2 lb peaches (about 3), pitted and cut into 1/2 inch thick wedges
2 cups blackberries, picked over and rinsed
1 Tbsp cornstarch
2 Tbsp fresh lemon juice
1/3 cup granulated sugar
2/3 cup all-purpose flour
3/4 cup firmly packed light brown sugar
1/2 cup old-fashioned rolled oats
1/2 tsp salt
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
3/4 stick (6 Tbsp) cold unsalted butter, cut into bits
3/4 cup coarsely chopped lightly toasted pecans

Preparation
In a large bowl, toss the peaches and blackberries gently with the cornstarch, lemon juice, and granulated sugar, until the mixture is combined well.

In a small bowl, stir together the flour, brown sugar, oats, salt, cinnamon, and nutmeg.  Add the butter, blending the mixture until it resembles coarse meal.  Stir in the pecans.

Spread the peach/blackberry mixture in a 13x9 inch baking dish, sprinkle the pecan mixture evenly over it.

Bake in the middle of a preheated oven at 350 degrees for 45-50 mins, or until the top is golden.

Serve with vanilla ice cream.

Found on Epicurious

Tuesday, September 21, 2010

Senegalese Peanut Soup

This is based on a weightwatchers recipe. I usually just increase the peanut butter (recipe contains original amount) and I've even further simplified the already easy instructions.

Ingredients
15 oz can chickpeas
14 1/2 oz can diced tomatoes
3 cups reduced-sodium chicken broth (can use vegetable broth to make this vegetarian)
3 Tbsp peanut butter
1 tsp peanut oil
2 onions, chopped
1 in piece fresh ginger, chopped
1 1/2 tsp curry powder
1/2 tsp ground cumin
chopped cilantro (optional, I usually skip this)

Preparation
Heat the oil in a pan. Add onions, saute until soft. Add spices and garlic, saute for 30 secs. Add all other ingredients.

Bring to the boil, simmer for 10 mins.

Puree.

Sunday, April 25, 2010

Chocolate Eclair Pie

Ingredients (Filling)
1 box Original Graham Crackers
1 container Coolwhip
1 6 serving packet of instant vanilla pudding
    Ingredients (Frosting)
    4 Tbsp butter, melted
    3 Tbsp cocoa
    2 cup confectioners sugar
    3 Tbsp milk
    1 tsp vanilla extract
      Preparation
      Mix pudding as directed, fold in coolwhip

      Put layer of Graham crackers in 9x13 inch pan, pour half of filling on top.  Add layer of Graham crackers, pour remaining filling on top.  Add final layer of Graham crackers

      Mix the ingredients for frosting and smooth over the top

      Chill in the fridge
        Curtesy of Grandma Page

          Friday, March 27, 2009

          Waldorf Salad

          Ingredients
          1 tart apple, diced
          2 celery stalks, diced
          1/4 cup chopped walnuts
          2 tsp (or a little more) mayonnaise
          raisins
          1 Tbsp pineapple juice

          Preparation
          Combine all ingredients in a bowl. Chill until ready to serve

          This was the perfect amount for two adults. I served it with the Irresistible Honey-Curry Chicken and it added a great crunch to the meal.

          Found on the Six O'Clock Scramble