ELK SHOULDER IN CREAM SAUCE

Ingredients

• 1 kg boneless elk shoulder roast
• 1/4 cup (50 ml) butter
• 1 small onion, finely chopped
• 10 juniper berries*, crushed
• 1/2 cup (125 ml) dry white wine
• 3/4 cup (375 ml) whipping cream
• 2 Tbsp (30 ml) cranberry sauce
• Salt and freshly ground pepper, to taste
  
  *Use 10 ml gin, if juniper berries are not available
  

Preparation

Preheat oven to 450° F (235° C). Place butter in roasting pan and put in oven. Rub the roast with salt and pepper. When the butter starts to foam, add the roast, onion and juniper berries. Roast for 10 minutes, then lower oven temperature to 350° F (175° C).

Pour wine into pan, cover and cook the roast until tender (about 70 - 80 minutes, check with meat thermometer). Add water, if necessary to prevent the roast from drying out. Remove roast, set aside and keep warm.

On stove, pour cream and cranberry sauce into pan, scraping off solids from the seasoning with a little salt and a lot of freshly ground pepper. Carve the elk shoulder roast, and serve with a little sauce. Serve with noodles and fresh vegetables.

VENISON POT ROAST

3 to 4 lb venison roast
1/2 tsp garlic powder
1/4 tsp pepper
3 tbsp vinegar
5 or 6 slices bacon
4 potatoes (peeled and cubed)
6 to 8 carrots (scraped and chunked)
1/4 to 1 cup water

Currant sauce
1/2 cup butter (or margarine)
1 jar red currant jelly
1 1/2 cups cranberry juice

Mix garlic, pepper and vinegar; rub roast. Pierce meat all over with fork. Place in roasting pan and arrange bacon slices across the meat. Bake, uncovered, at 350F for 1/2 hour. Add water as needed. At the end of cooking time, place vegetables around roast, add currant sauce and bake 1 to 1 1/2 hours (depending on how you like your meat).

WILD BOAR ROAST & CRANBERRY SAUCE

1 wild boar roast
1 bottle of red wine
1 cup water
3 cloves
4 juniper berries
1 bay leaf
10 peppercorns
celery
salt, oil
1/2 cup cream
1/4 cup flour
1 can whole cranberries
clove powder

Make a marinade from the wine, water, cloves, juniper berries, bay leaf, pepper corns, and celery and marinade roast overnight. Dry roast, salt lightly. Sear roast in oil in pot. Strain leftover marinade and pour over roast. Cook thoroughly over medium heat. Remove roast and slice. Keep warm.  

Again, strain remaining marinade from the roasting pot. Mix cream and flour thoroughly and add to marinade in pot. Add cranberries and let cook until thickened stirring constantly. Spice sauce to taste with salt and clove powder and pour over sliced meat.  

WILD BOAR STEW

 

1 lb cubed boar meat

1/2 lb bacon

1 onion chopped

1 tsp. crushed garlic

2 tsp. curry powder

1/2 cup water

2 Tbs. parsley flakes

1 can stewed tomatoes (16 oz)

1/4 cup sliced carrots

2 medium potatoes

2 Tbs. cornstarch

 

In a skillet fry bacon until crisp.  Remove bacon, cool, crumble and set aside.   Pour off all but about 3 Tbs. of bacon grease.   Cook boar meat cubes, onion, garlic, and curry powder in remaining grease until meat is browned.  Stir during cooking.  Stir in 1/4 cup of water.  Remove from heat and set aside.   In a 2 qt casserole combine parsley, stewed tomatoes, carrots and potatoes.  Add meat mixture to casserole and mix well.  Bake at 350 degrees for 30 minutes.  Mix 2 Tbs. cornstarch with 1/4 cup water and stir into casserole.  Bake for 30 more minutes or until meat and vegetables are tender.

VENISON AND WILD MUSHROOM PIE

The sweet  flavour of venison and the rich earthiness of wild mushrooms come together in this pie that can be assembled entirely in advance and baked when needed, serves 6.

• 1 lb (500 g) venison, cut into ½-inch (1-cm) dice
• Salt and freshly ground pepper
• ¼ cup (50 mL) olive oil
• 2 medium onions, diced
• 2 tsp (10 mL) chopped garlic
• ¼ tsp (1 mL) dried thyme
• ¼ tsp (1 mL) dried marjoram
• 1 lb (500 g) wild mushrooms, cleaned and sliced (use variety of mushrooms)
• ¼ cup (50 mL) organic flour
• ½ cup (125 mL) dark lager
• 2 cups (500 mL) venison stock
• 1 lb (500 g) frozen puff pastry, defrosted
• 1 egg, beaten
• 2 tbsp (25 mL) milk

1. Season venison with salt and pepper.

2. Add 2 tbsp (25 mL) oil to a large, heavy-bottom pot to medium-high heat, and heat until just smoking. Add venison and cook for 3 to 4 minutes or until browned all over. Remove venison with a slotted spoon and set aside.

3. Return the pot to the element, reduce heat to medium and add onion, garlic and herbs and cook for 3 minutes or until browned. Add mushrooms, cover and cook, stirring occasionally for 3 minutes or until juicy. Add remaining 2 tbsp (25 mL) oil to pan and stir in flour to coat mushrooms. Add beer and then the stock, stirring each time so that the paste is incorporated into the liquid. Return venison to the pot, bring to a boil, cover and reduce heat to low. Simmer for 1 hour or until the venison is tender and sauce is thick. If too thick add a little extra stock.

4. Preheat oven to 375°F (190°C).

5. Divide frozen puff pastry into 2 pieces. Roll out to make a top and bottom crust to fit a 9-inch (23-cm) pie shell.

6. Beat together beaten egg and milk to make an egg wash. Fill pie shell with the venison mixture, brush the edges with the egg wash. Top with remaining pastry and press to seal edges. Cut a few slits in the top to allow steam to escape. Brush the pastry top with more wash and bake for 30 to 35 minutes or until pastry is golden brown and mixture is bubbling.

WILD BOAR CHOPS WITH POACHED PEARS

For 4 people

Ingredients:

8 wild boar chops

4 pears

3 ounces butter

2 lemons

Dash of cinnamon powder

2 pieces of crushed juniper berries

3 table spoon vegetable oil

8 table spoon heavy cream

4 table spoon cognac

Salt and pepper

Preparation: 20 min

Cooling time: 15 min

Marinade the chops for 1 hour with oil, juice from 1 lemon and the crushed juniper berries. Refrigerate for an hour. Peal the pears, cut in half, remove the seeds and poach the fruits for 10 min in water with juice from the second lemon and cinnamon. When the pears are cooked, dry them.

Remove the chops from the marinade and sear them with butter for 5 minutes on each side. Remove them and keep them warm on the side.

In the same pen pour the heavy cream and the cognac and scrape the bottom of the pen in order to access the caramelized meat juices. Add salt and pepper and the dried pears. Cook the pears for 5 minutes.

Serve the chops with the pears on the side and topped with the sauce. Serve right away

RED DEER STEW

Ingredients

Serves six

• 2 lbs elk stew meat
• 3 tbsps flour
• 1 tsp salt
• 2 tbsps oil
• 2 ½ cups boiling water
• 1 cup diced onions
• 1 chopped garlic clove
• 1 tsp sugar
• ½ tsp paprika
• 1 tbsp lemon juice
• 1 tbsp Worcestershire sauce
• 1 cup tomato juice
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced potatoes
• ¾ cup fresh peas

Preparation

Thoroughly cover meat with flour and salt. Brown meat in a large oiled and preheated pot. Add boiling water,onion, garlic, sugar, paprika, lemon juice, Worcestershire sauce, and tomato juice. Simmer 2 hours.

Add more water if needed. Add vegetables and cook until tender. Thicken with flour and water if needed.

Add peas 5-10 minutes before serving.

RED DEER MARENGO

Serves 6

Ingredients

• 3 lbs of red deer shoulder
• 2 tbsp of olive oil
• 1 tsp of salt
• ¼ tsp of pepper
• 2 tbsp of flour
• 1 cup of thinly cut onions
• 2 cups of white wine
• 1½ cups of diced tomatoes
• ½ tsp of basil
• ½ tsp of thyme
• ½ lb. of mushrooms
• ½ tbsp of cornstarch
• 1 tbsp of water
• 3 tbsp of fresh thinly cut parsley

Directions

Cut the meat into cubes or strips and roll in the flour, salt and pepper mix.

Heat large pan with oil to medium high. Sear the meat in the hot oil and remove. In another pan, sauté onions for 5 minutes. Add meat to onions and cook for another 3 to 4 minutes. Deglaze the pan with white wine and let them simmer for 1 minute while stirring.

Add the diced tomatoes, basil, and thyme, and salt to taste. Cover and let simmer for 1 to 1½ hours or until the meat is tender.

Add the mushrooms and thicken sauce by adding cornstarch diluted in cold water.

RED DEER SHOULDER IN CREAM SAUCE

Serves 6

Ingredients

• 1 kg boneless red deer shoulder roast
• ¼ cup (50 ml) butter
• 1 small onion, finely chopped
• 10 juniper berries*, crushed
• ½ cup (125 ml) dry white wine
• ¾ cup (375 ml) whipping cream
• 2 Tbsp (30 ml) cranberry sauce
• Salt and freshly ground pepper, to taste

*Use 10 ml gin, if juniper berries are not available

Directions

Preheat oven to 450° F (235° C). Place butter in roasting pan and put in oven. Rub the roast with salt and pepper. When the butter starts to foam, add the roast, onion and juniper berries. Roast for 10 minutes, then lower oven temperature to 350° F (175° C).

Pour wine into pan, cover and cook the roast until tender (about 70 - 80 minutes, check with meat thermometer). Add water, if necessary to prevent the roast from drying out. Remove roast, set aside and keep warm.

On stove, pour cream and cranberry sauce into pan, scraping off solids from the seasoning with a little salt and a lot of freshly ground pepper. Carve the shoulder roast, and serve with a little sauce.

MEDAILLON DE CERF AVEC CHAMPIGNONS SAUVAGES ET SAUCE AUX POIVRE VERT

• 4 médaillons de cerf
• ¼ de beurre
• ¼ d'huile olive extra vierge
• 2 échalotes hachées
• 2 gousses d'ail
• 1lb champignons sauvages
• 1 c. à thé poivre vert entier
• 1 c à thé thym frais
• 1 tasse porto
• 1 tasse demi-glaçe (fond gibier)
• sel et poivre

Dans une poêle, mélanger le beurre et l'huile et cuire les échalotes, l'ail et le poivre vert quelques minutes. Ajouter les champignons, le thym et faire cuire.
Retirez-les et déglaçer votre poêle avec le porto et faite réduire jusqu'à il n'y ai presque plus de liquide. Ajouter la demi-glaçe et assaisonné. Laisser réduire jusqu'à consistance désiré.
Cuisson des médaillons :
Faire cuire dans une poêle avec du beurre, la cuisson sera de préférence rosé.

FARM RAISED DEER LOIN ROAST

Ingredients

• 1⅓ lbs (600g) farm-raised deer loin roast
• 1 tbsp (15 ml) Olive oil
• ½ cup (125 ml) dry red wine
• Salt and pepper
• Chopped fresh parsley or chives

Directions

Preheat oven to 425° F (215° C). Heat oil in large ovenproof skillet. Brown loin roast on each side and place (uncovered) in oven. Reduce oven temperature to 350° F (180° C) and roast 12-15 minutes, but do not overcook.

Remove loin from skillet, set aside and keep warm. Pour wine into skillet, reduce by ½ to ⅔ and season with salt and pepper to taste.

Slice loin and serve with sliced mushrooms or oyster mushrooms, seasonal vegetable and potatoes.

Variation: Add 1 tbsp (15 ml) pink peppercorns to wine, stir until it boils, then add 2-3 tbsp (30 - 45 ml) cream. Warm but do not boil and season with freshly ground pepper to taste.

SWEET POTATO GNOCCHI WITH BROWN BUTTER AND SAGE

• 2 1-pound red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork

• 2 tablespoons (packed) golden brown sugar
• 2 teaspoons plus 2 tablespoons salt
• 1/2 teaspoon freshly ground nutmeg
• 2 3/4 cups (about) all purpose flour
• 1 cup (2 sticks) unsalted butter
• 6 tablespoons chopped fresh sage plus whole leaves for garnis

Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.

Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.

Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)

Preheat oven to 300°F. Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.

Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.

Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes. Empty skillet onto rimmed baking sheet; place in oven to keep warm. Repeat with remaining sage butter and gnocchi.

Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.

CSUSZTATOTT PALACSINTA

Eggyik kedvenc edessegunk. Nagymamam es azutan edesanyam szokta csinalni, s ezzel vart haza. Konnyen elkeszul csak egy jo palacsintsutore van szukseg.

Szukseges:
4 tojas, szetvalasztjuk a sargajat a feherjetol
4 dkg margarin
12 dkg liszt
1/2 liter tej
1 csomag vanilia cukor
4 evokanal kristaly cukor
pici so

vaj a suteshez
a fenti anyagokat jol osszekeverjuk s mikor szep sima, hozzaadjuk a 4 tojasfeherjebol keszitett habot, Ezt konnyen kavarjuk bele hogy lehetoleg ne torjuk ossze a habot.

a palacsinta sutot megkenjuk vajjal vagy olajjal, s ontunk bele a tesztabol. Addig sutjuk mig a felso fele szep holyagos. Akkor kicsusztatjuk egy talra es vanilias cukorral meghintjuk. A kovetkezo palacsintat a masik tetejere teszem.  Az utolso palacsintat az aljaval felfele tesszuk.
Jo etvagyat!!!

DULCE DE LECHE TRIFLE

1 cup boiling water

1 pkg. (85 g) Jell-O Strawberry Jelly Powder

1 pkg. (600 g) frozen whole strawberries

2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding

3 cups cold milk

3 cups thawed Cool Whip Whipped Topping, divided

1/2 cup dulce de leche

1 pkg. (390 g) prepared pound cake, cut into 1-inch cubes

1/4 cup brandy

1 square Baker's Premium 70% Cacao Dark Chocolate, shaved into curls

ADD boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Stir in strawberries; set aside. Beat pudding mixes and milk in medium bowl with whisk 2 min.; stir in 1 cup Cool Whip.
MICROWAVE dulce de leche in microwaveable bowl on HIGH 20 to 30 sec. or until thin enough to pour when stirred. Place half the cake in large clear serving bowl; drizzle with half the brandy. Cover with layers of half each of the strawberry mixture and pudding mixture; drizzle with dulce de leche.
TOP with remaining cake, brandy, strawberry mixture, pudding mixture and Cool Whip. Garnish with chocolate curls. Refrigerate 2 hours.

kraft kitchens tips

How to Make Chocolate Curls

Unwrap chocolate square, leaving chocolate on paper wrapper. Microwave on HIGH 10 sec. or just until you can smudge chocolate with your thumb. Hold chocolate square, bottom-side up, firmly between thumb and fingers of one hand. Slowly pull vegetable peeler over bottom of square with other hand, allowing a thin layer of chocolate to curl as it is peeled off the square. For shorter curls, pull vegetable peeler over one of the narrow sides of chocolate square. Refrigerate until ready to use. Use toothpick to pick up curls and arrange them on top of dessert as desired.

Substitute

Substitute caramel or butterscotch sauce for the dulce de leche.

Note

Trifle can be refrigerated up to 8 hours before serving

FRUIT & NUT BISCOTTI

1/4 cup butter, softened

1/2 cup sugar

1 whole egg

1 egg white

2 Tbsp. orange zest

2 cups flour

2 tsp. Magic Baking Powder

1/4 tsp. salt

1/2 cup Back to Nature Trail Mix - Raisins, Almonds, Pumpkin Seeds, Pecans and Apricots, chopped

1 square Baker's Semi-Sweet Chocolate

HEAT oven to 325ºF.
BEAT butter and sugar in large bowl with mixer until light and fluffy. Add next 3 ingredients; mix well.
MIX flour, baking powder and salt. Add to egg mixture; beat until well blended. Stir in trail mix. Divide dough in half. Roll each half into 10-inch log on lightly floured surface; flatten slightly. Place, 4 inches apart, on parchment-covered baking sheet.
BAKE 30 min. or until lightly browned; cool on baking sheet 10 min. Transfer to cutting board. Diagonally cut logs into 1/2-inch-thick slices; discard rounded end slices. Place remaining slices, cut-sides down, on baking sheet. Bake 15 to 20 min. or until golden brown and dry. Transfer to wire racks. Cool completely.
MELT chocolate as directed on package; drizzle over biscotti. Let stand until chocolate is firm.

kraft kitchens tips

Note

These delicious biscotti can be stored up to 2 months in a tightly covered container at room temperature. Keep some on hand, then pack in cellophane bags and tie with colourful ribbons for last-minute hostess gifts.

How to Cut the Biscotti

For best results, use serrated knife to cut the partially baked logs into slices.

ALE STEAMED MUSSELS WITH FRENCH BREAD

A pale ale such as Sierra Nevada is ideal for this juicy entree because it,s fruity and just a little bitter.

1 cup chopped tomato
1 cup ale or beer
1/2 cup bottled clam juice
1/3 cup choped fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon bottled minced garlic
2 pound mussels, scrubbed and debearded (about 40 mussels)
4 (1/2 inch tick) slices diagonally cut French beard baguette

Combine first 6 ingredients in a large stockpot, cover and bring to a boil. Add mussels; cover and cook 4 minutes or until shelles open. Remove from heat; discard any unopened shelles.
Divide the mussels and broth evenly among 2 shallow bowls; and serve with bread.

MAPLE-PECAN CHOCOLATE FUDGE

1-1/2 cups coarsely chopped pecans

1/4 cup maple syrup

2 pkg. (8 squares each) Baker's Semi-Sweet Chocolate, chopped

1 can (300 mL) sweetened condensed milk

COOK and stir nuts in dry skillet on medium heat 1 to 2 min. or until fragrant and lightly toasted. Add syrup; cook 1 min. or until syrup is absorbed, stirring constantly. Spread onto parchment paper-covered baking sheet; cool. Break up any large clumps; reserve 1/2 cup for topping.
MICROWAVE chocolate and milk in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Stir in remaining nuts; spread onto bottom of 8-inch square pan. Top with reserved nuts; press gently into fudge with back of spoon.
REFRIGERATE 2 hours before cutting into pieces 

When cutting fudge, carefully wipe the knife blade between cuts with a clean damp towel. This prevents the fudge from building up on the blade, ensuring clean cuts that leave the edges intact.

Store fudge in tightly covered container in refrigerator.

For easy removal from pan before cutting into pieces, line empty pan with foil or parchment paper, with ends extending over sides. Then, use the foil handles to remove from pan before cutting into pieces.

CANDY CANE NANAIMO BARS

6 squares Baker's Semi-Sweet Chocolate, divided

3/4 cup plus 1 Tbsp. butter, softened, divided

1 egg

2 cups Honey Maid Graham Crumbs

1 cup flaked coconut

1/2 cup chopped walnuts

2 Tbsp. Bird's Custard Powder

3 Tbsp. milk

2 cups icing sugar

1 tsp. peppermint extract

8 to 10 drops red food colouring

2 Tbsp. crushed candy canes (about 2)

HEAT oven to 350°F.
MICROWAVE 2 chocolate squares and 1/2 cup butter in large microwaveable bowl on MEDIUM 2 min. or until butter is melted. Stir until chocolate is completely melted. Blend in egg. Stir in graham crumbs, coconut and nuts. Press onto bottom of 9-inch square pan. Bake 8 min.; cool completely.
BEAT 1/4 cup of the remaining butter, custard powder, milk, sugar, extract and food colouring with mixer until well blended; spread onto crust. Refrigerate 15 min.
MICROWAVE remaining chocolate squares and butter in microwaveable bowl 2 to 3 min. or until butter is melted. Stir until chocolate is completely melted. Spread over custard layer; sprinkle with candy. Refrigerate 3 hours before cutting into bars.

For easy removal of dessert from pan before cutting into bars, line empty pan with foil or parchment paper, with ends extending over sides. Then, use the foil handles to remove chilled dessert from pan before cutting into bars.

Store bars in airtight container at room temperature up to 1 week. Or for longer storage, freeze bars up to 3 months. Thaw overnight before serving.

LAYERED PUMPKIN DESSERT

13  Ginger Cookies, finely crushed (about 1-1/2 cups)

1/4 cup butter, melted

2 pkg. (250 g each)  Cream Cheese, softened

1/2 cup sugar

1-1/2 cups canned pumpkin

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

2 eggs

2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding

2 cups cold milk

3 cups thawed Cool Whip Whipped Topping, divided

1/2 cup chopped pecans, toasted

HEAT oven to 350°F.
MIX cookie crumbs and butter; press onto bottom of 13x9-inch pan; bake 10 min.
MEANWHILE, beat cream cheese and sugar with mixer until well blended. Add pumpkin and spices; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over baked crust; bake 30 min. or until centre is almost set. Cool 1 hour.
BEAT pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup Cool Whip. Spread over dessert; cover with remaining Cool Whip.
REFRIGERATE 3 hours or until firm. Sprinkle with nuts just before serving.

Make Ahead

Dessert can be refrigerated up to 2 days before serving.

Size-Wise

Enjoy a serving of this rich and indulgent treat on special occasions.

EPERDZSEM

2-3 kg eper
1 kg cukor.
Agyumolcsoket megmossuk, ha nem darabosan szeretjuk, lemixerelhetjuk, majd egy labasban felfozzuk. Hozzaadjuk a cukrot, es forraspont utan meg 5-6 percig fozzuk. Tetszes szerint dzsemfixet is adhatunk hozza. Kiforrazott uvegekbe toltjuk, es bebugyolalva hagyjuk lassan kihulni.

MASCARPONES EPRES PISKOTA

Ketfele valtozat letezik, egy konnyebb, gyorsabb es egy finomabb... A konnyebb tipusu bolti babapiskotabol keszul, mig az idoigenyesebbhez hazilag kell megsutni a babapiskotat. 

Hozavalok:
30 dkg eper negyedekre vagva
25 dkg mascarpone sajt
2 csomag vanilias cukor
1 csomag babapiskota/ hazilag sutott piskota

A hazi piskota hozzavaloi: 5 tojas, 5 evokanal liszt, 5 evokanal cukor, 1 csomag sutopor es egy csipet so.
A tojasokat ketfele valasztjuk, felverjuk a habot es lazan hozzakeverjuk a lisztet, sargajat, sutoport, sot. Kivajazott tepsibe toltjuk, elomelegitett sutoben 30-40 perc alatt megsutjuk. Ha kihul osszerakjuk a tortat. A piskotara rakenjuk a cukorral elkevert mascarponet, es ratesszuk a negyedbe vagott epreket.

Ha babapiskotaval keszul: egy uvegtal aljara lefektetjuk a piskotakat, es ugyanigy rapakoljuk a tobbi hozzavalot.

VOROSBOROS EPERSALATA

Nagyon konnyu es finom.

80 dkg eper
2 dl vorosbor
5 dkg mandulaforgacs
porcukor
tejszinhab

Az epret megtisztitva uvegtalba tesszuk. A cukorral megszorjuk, a borral meglocsoljuk es hutob helyezzuk. Tejszinhabbal es piritott mandulaforgaccsal talaljuk.

STUFFED EGGPLANTS

This is a very tasty dish and it is very easy to make too. My Austrian friend made it.  We used both common and Chinese eggplants, and liked the Chinese better.

 
Cut eggplants as seen, put salt between the slices. Cut onions, garlic, basil, parsley and put some olive oil over it. Fill eggplants alternative with tomato slices and mozzarella cheese slices. Put the herb mixture above or between, give some parmesan cheese on top and bake it at 400/450 for about 50 minutes.

BREAD

My friend from Austria visited us last week. While here she baked this healthy bread. 
 It was tasty and also you can make every time different by adding different ingredient.
Have fun with it. 

½ kg wholegrain flower or 12-grain flower

about ½ l warm water

yeast for ½ kg flower

1 tsp salt

mix everything by hand.

You can take nuts, pumpkinseeds, sunflowerseeds, sesam, flaxseeds, bran of wheat

You can take spices you like (fennel.....)

Give dough into buttered form, leave it until it about double size, then put it into oven for about 45 – 50 minutes at 350.

POPPYSEED CAKE

Last week we had our friend visiting from Austria. We chat, went shopping (not to much), we baked cooked, trying new recipes. She made this wonderful cake which tasted great. Also she wrote down the recipe so I can do it myself :-(  :-( . It was much easier to just watch and eat. :-)  :-) 

100 g butter or margarine

30 g icing sugar

1 pckage of vanillesugar

1 tsp cinnamon

a little bit of salt (if poppy is unsalted)

4 eggs

90 g sugar

150 g crunched poppy

70 g crunched hazelnuts

Beat the 4 eggwhites with 90 g sugar, put away; mix the poppy and the hazelnuts with a tsp of baking powder, put away;

Beat the butter with the yellow of eggs(?) and the vanillasugar and cinnamon and salt, put inside the poppy-nut-mixture, then the beaten eggwhite.

Put into the form and bake it about 45 – 50 minutes.

Cool it.

For cream take 500ml no fat yoghurt, 250 g of no or low fat cream cheese, 2 tblesp of lemonjuice, some vanillaextract, mix it. Solve 6 leaves of gelatine and mix it to the cream. Give it on the cake, put it into the fridge for about 2 hours.

Crunch (?) 500 g of berries, give a bit of stevia or sweetener to it, solve 5 leaves of gelatins and put it to the berries, give it onto the cream and let it cool in the fridge for about another hour.

NO KNEAD ROSEMARY GARLIC BREAD

Makes 1 loaf.
3 cups flour
1/4 tsp yeast
1 1/2 tsp salt
1 1/2 cup water
2 cloves garlic, finely chopped
1 spring rosemary, chopped

Combine the flour, yeast, and salt in a large bowl. Stir in the water. Get all the ingredients well combined. The dough will be shaggy and not at all smooth. Top with rosemary and garlic. Cover with plastic wrap and set aside for 18-24 hours. 
After all those hours have passed the dough should be dotted with bubbles. lightly flour the counter top and your hands. Turn out the dough and fold over two or three times, incorporating the rosemary and garlic.
Flour a clean kitchen towel (not terry cloth). Form dough into a round and let rest on the floured cloth. Sprinkle some more flour  on top, cover and set aside in a draft-free warm area for 1-2 hours. Dough will double in size. 
About a half hour before you want to bake your bread preheat the oven to 450 degrees F. Put in a heavy lidded baking dish, like a ceramic or enamel dutch oven or covered Pyrex casserole as you preheate.
When the oven is hot, hot remove the dish. Literally drop in your bread dough from the kitchen towel in the hot dish-carefully. It might not look pretty but this is artisan bread, that's okay.
Bake 30 minutes, covered. Remove lid, bake another 15-30 minutes until loaf is nicely browned. Cool on wire rack before slathering with butter, dripping in olive oil, or serving alongside soup or pasta.

MAPLE LEAF GRILL & LOUNGE SIGNATURE HOT CHOCOLATE SOUFFLE

I did not have time to try this yet, but it sound so good I had to write it down.

455 gr high quality dark chocolate
340 gr unsalted butter
6 tbsp cornstarch
570 gr granulated sugar
400 gr whole eggs
160 gr egg yolks
1tbsp Grand Marnier

Melt chocolate and butter in a double boiler over low heat.
Whisk together cornstarch and sugar.
Stir the chocolate mixture into the cornstarch and sugar (do NOT whip)
Add eggs, yolks and Grand Marnier and stir until smooth (about 2 minutes).
Refrigerate overnight.
When ready to serve, place in a 6 oz soufle mix into 6 oz ramekin.
Place ramekin into a preheated 420 F oven for 15 minutes.
Indulge.

ALMOND-APRICOT BISCOTTI

This is my first attempt of baking biscotti. I was convinced I do not know how to make it. However, when I saw this recipe in the LCBO's  Food & Drink Autumn 2011 magazine, I had to make it. It was a success. Now I am planing to make it again.

1 3/4 cup (425 ml) all-purpose flour
1 cup (250 ml) ground almonds
1 tsp (5 ml) baking powder
1 lemon
1/2 cup (125 ml) unsalted butter, at room temperature
2 eggs
1 tsp (5 ml) vanilla
1/2 cup (125 ml) dried apricots, finely chopped
1/4 cup (60 ml) whole skin-on almonds, finely chopped
Granulated sugar for sprinkling

Preheat oven to 350 F (180C).

In a large bowl, stir flour with ground almonds and baking powderwith a fork or whisk. Finely grate 1 tsp (5ml) zest from lemon. Stir into flour mixture.

Place butter and sugar in a large bowl. Using an electric mixer, beat until smooth. Beat in eggs, 1 at a time. Add vanilla and beat until evenly mixed. Add flour mixture. Beat until evenly mixed. Add flour mixture. Beat until almost incorporated and dough comes together. Stir in finely chopped apricots and almonds until evenly distributed.

Line a baking sheet with parchment paper. Place dough on sheet and form into a log about 12 in (30cm) long, 3 in (8cm) wide and 1 in (2.5cm) tall. The dough will be sticky, so you may need to wet your hands while forming the log. Sprinkle with granulated sugar, if desired.

Bake in centre of preheated oven for about 25 to 30 minutes, until lightly golden on top. Remove from oven and allow log to to cool completely, at least 30 minutes. Meanwhile reduce oven temperature to 300F (150C). When log is cool, gently remove to a cutting board. Using a serrated knife, carefully slice 1/2 inch thick (1cm) pieces. Place slices on a rack set on the baking sheet.

Bake again for 20 to 30minutes, until lightly golden and dry. Cool completely before serving. The  biscotti will keep well in an airtight container at room temperature for up to 1 week. Or freez up to 1 month.

Makes 24 to 26 biscotti.

PUMPKIN CREME BRULEE

Ingredients

• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1/8 teaspoon cinnamon
• 2 pinches nutmeg
• 1 pinch ginger
• 1 pinch ground cloves
• 4 egg yolks
• 1/2 cup granulated sugar
• 1/4 cup canned pumpkin puree
• 1/3 cup coarse sugar or raw sugar

Directions

Preheat the oven to 300 degrees F.

In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.

When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.

QUINOA FRUIT SALAD WITH HERB DRESSING

1 cup organic quinoa, rinsed, drained
1 1/2 cups boiling water
1 pinch sea salt
2/3 cup roasted almonds, chopped
1/3 cup organic dried cranberries
1/3 cup raisins
1 1/2 cups orange sections, sliced

Dressing:
1/3 cup freshly squeezed orange juice
2 tbsp cold pressed virgin olive oil
3 tbsp minced parsley
2 tbsp minced fresh mint
1 tbsp orange zest(grated peel)
1/4 cup finely chopped shallots or finely chopped red onion
1/2 tsp ground cumin
1/2 tsp ground coriander
4 whole lettuce leaves

Directions:
Place quinoa and sea salt in boiling water, cover, reduce the flame to medium-low and simmer 12 to 15 minutes. Remove from the flame. Place quinoa in a medium mixing bowl and toss to cool. When cool add cranberries, raisins, almonds, and oranges. Whisk the dressing ingredients together and pour over the salad. Toss to mix. Place a lettuce leaf on each serving plate. Place salad on top and serve as is or chilled.

Serves 4
Nutritional info: per serving 512 calories; 21 g fat (36% calories from fat), 16 g protein, 68 g carbohydrate, 17 g fibre, 0 mg cholesterol, 116 mg sodium
 

QUINOA TABBOULEH

4 cups (1L) cooked quinoa
1 red, orange or yellow pepper, diced
1 cup (250 ml) cherry or grape tomatoes, halved or quartered
2 to 4 green onions, sliced thinly
2 mini cucumbers, halved, seeded and sliced
1/4 cup (50 ml) mint, chopped
1/4 cup (50 ml) parsley, chopped
1/2 cup (75 ml) lemon juice (from about 2 lemons)
1 teaspoon (5 ml) salt
freshly ground pepper
1/2 cup (75 ml) extra virgin olive oil

Cook quinoa according to package directions. Let cool and place in a large bowl.
Add red pepper, tomatoes, green onions, cucumbers, mint and parsley.
In a separate bowl, mix lemon juice, salt and pepper. Whisk to dissolve salt. While whisking, slowly drizzle in olive oil to emulsify. Pour about three-quarters of the dressing over the salad and toss. Add the remaining dressing if the salad seems dry.

Per serving: 795 cal, 0 mg cholesterol, 114.3 g carbohydrates, 3.7 g saturated fat, 596 mg sodium.

CRANBERRY-PEAR CRUMBLE

In general I don't like "crumble", however when I saw this recipe I decided to make it. To my surprise turned out very tasty, very good. Definitely I will make it again. 
Source: Come One, Come All:Easy Entertaining With Seasonal Menus by Lee Svitak Dean (Minnesota Historical Society Press, $29.95).

8 ripe pears (or apples) peeled, cored and cut into 1/4 inch slices
1 tbsp (15ml) freshly squeezed lemon juice
2 cups (500 ml) fresh cranberries
1/4 cup (50ml) granulated sugar
1 teaspoon  (5 ml) ground cinnamon
1 cup (250 ml) rolled oats
3/4 cup (175 ml) flour
1/2 cup (125 ml) firmly packed brown sugar
8 tablespoons (1 stick) butter, at room temperature, cut into small pieces
whipped cream, for garnish

Preheat oven to 350 F (175 C). In a large bowl, toss pear (or apple) slices in lemon juice. Add cranberries, granulated sugar and cinnamon and toss to combine. Spead fruit in an ungreased 9 by 13 inch baking pan.
In a medium bowl, combine oats, flour, brown sugar and butter with a fork until crumbly. Sprinkle oat mixture over fruit.
Bake until fruit is tender and topping is lightly browned, about 30 minutes. Remove from oven and serve varm, at room temperature or chilled. Top with whipped cream.

Per each of 8servings: Calories 400; fat 15g; sodium 91 mg; carbohydrates 67g;  saturated fat 9g; calcium 48 mg; protein 4g; cholesterol 38 mg; dietary fibre 8 g.

STUFFED EGGPLANT PARMESAN

 We like eggplant; but usually grill it or I make it with olive oil and onion. I wanted to try something new this time.

 Before baking; I put parsley on the top too. I like the green parsley on the red tomato sauce.

After taking out from the oven. 

Ingredients:
2 tablespoons olive oil
2 medium eggplants, cut in half
lengthwise and hollowed out to 1/4 inch
flesh rim
1/2 cup chopped onion
2 cloves garlic, crushed
1 teaspoon dried oregano

freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
1/2 cup bread crumbs
1 teaspoon chopped fresh Italian parsley
2 cups tomato sauce
1 cup shredded mozzarella cheese

1.    Preheat oven to 325 degrees F (165 degrees C).
2.    Heat olive oil in a large skillet over medium high heat. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
3.    Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.

MAPLE-ROASTED SWEET POTATOES

I have not tried yet; however  my daughter become very excited "how yummmy  this sounds", so I am writing it down so she can make it.  However, I amsure that I will make it myself, soon  :-)   :-)  

2 1/2 lb sweet potatoes, peeled and cut into 1 1/2 inch pieces (about 8 cups)
1/3 cup pure maple syrup
2 tbsp butter, melted
1 tbsp lemon juice
1/2 tsp sea salt
Freshly ground pepper, to taste

Preparation:
Preheat oven to 400 F. 
Arrange sweet potatoes in an even layer in a 9x13 inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

12 servings, about 1/2 cup each
Nutrition: per serving: 96 calories; 2 g fat (1 g sat, 0 g mono); 5 mg cholesterol; 19 g carbohydrates; 1 g protein; 2 g fibre; 118 mg sodium; 189 mg potassium.

Make ahead tip: Cover and refrigerate for up to 1 day. Just before serving reheat at 350 F until hot, about 15 minutes.