SOUP WITH SEMOLINA DUMPLINGS

EASTER 2011

Getting ready for Easter, I made a few cookies, sweet bread with turkish delight,  and the traditional vanilla kipfen. Finally I was able to make the Swedish cookies with coconut; I wanted to make them for months. Based on the testimonials from family members and friends, they were all delicious.
This is what I call a success!!! (-:   (-:

HAWAIIAN CARROT CAKE WITH COCONUT ICING

I found this recipe in the LCBO Spring 2011 Food & Drink magazine. I made it for my son birthday. It was an  instant success.  My daughter made it as cupcakes. She made the photo. Coconut and pineapple create a sublime island flavour in this four-tiered beauty. It’s as much at home on a fancy dessert spread as it is for a casual cake and coffee get-together. 1 cup (250 mL) chopped canned pineapple 4 cups (1 L) grated carrot 2½ cups (625 mL) all-purpose flour 1 tbsp (15 mL) baking powder 2 tsp (10 mL) baking soda 1 tsp (5 mL) salt 2 tsp (10 mL) cinnamon 1 tsp (5 mL) nutmeg 1 cup (250 mL) butter, at room temperature 1¼ cups (300 mL) golden brown sugar 4 eggs 2 tsp (10 mL) vanilla ½ cup (125 mL) milk COCONUT ICING 2 pkgs (250 g each) regular cream cheese, at room temperature 1 cup (250 mL) butter, at room temperature ¼ cup (50 mL) sour cream or natural yogurt 1 tsp (5 mL) vanilla 2½ cups (625 mL) sifted icing sugar 1 cup (250 mL) sweetened flaked coconut GARNISH Fresh coconut curls (see TIP) 1 Preheat oven to 350°F (180°C). Spray or oil two 9-inch (1.5-L) round cake pans. 2 Finely chop drained pineapple, place in a sieve and press with a spoon to remove as much juice as possible. Grate carrots using a food processor. Measure out 4 cups (1 L) and set aside. Place flour in a large bowl. Sprinkle with baking powder, baking soda, salt, cinnamon and nutmeg. Stir until blended. 3 Place butter in a large mixing bowl and beat with an electric mixer until creamy. Gradually beat in sugar, then beat on medium for about 3 minutes. Beat in eggs, then vanilla. Beating on low speed, add about a third of flour mixture and beat just until mixed, followed by half the milk. Repeat additions, ending with flour. Batter will be very thick. Gradually mix in pineapple and carrots. 4 Divide between pans. Spread to pan sides. To remove air pockets, bang pans on counter 5 to 6 times. Bake until centres seem set when lightly tapped, from 40 to 45 minutes. Place on a baking rack to cool. After about 15 minutes, turn cakes out of pans and cool completely on racks. It’s best to bake cakes a day ahead of icing and leave at room temperature overnight. 5 Cut cream cheese into chunks. Place butter in a bowl and beat with an electric mixer until creamy. Beat in sour cream and vanilla. Reduce speed to low and beat in cream cheese, piece by piece. Beating too much will cause thinning. Add about a third of the icing sugar and beat on low until just mixed in. Scrape sides of bowl and beaters occasionally. Gradually add remaining sugar, beating just until smooth. If too thick or thin, work in a little sour cream or sugar. Remove about a quarter of the icing to be used on top cake layer and set aside. Stir coconut into the remaining icing. 6 Slice cakes horizontally in half. Place top of 1 cake, dome-side down, on a platter. Spread with a third of the coconut icing leaving a narrow border of cake around edge. Lay the bottom of that cake, cut-side down, on top. Spread with half the remaining coconut icing, leaving a narrow cake border. Top with the bottom half of the second cake, cut-side down. Spread with the remaining coconut icing, leaving a cake border. Top with the fi nal layer, cut-side down. Spread with plain icing right to the edges. Garnish with toasted, fresh coconut. Best to refrigerate several hours or overnight before serving. TIP: For fresh coconut curls, break open a coconut (see below) and remove the meat from the shell. Leave the brown skin on if you like. Using a vegetable peeler, shave long curls from the largest piece of coconut. Spread curls out on a foil-lined baking sheet. Place in a 300°F (150°C) oven until they dry a little and curl. Watch closely since this will happen in 5 to 6 minutes and then they can burn quickly. To open a coconut, penetrate through the softest of three “eyes” at the end of the coconut with a screwdriver, drain the water and place the shell in a 400°F (200°C) oven for 15 minutes to soften, then place in a towel and whack with a hammer until it breaks open. Makes 12 wedges

GRILLED TROUT

 

 At home with my parents we did not eat to much fish; maybe 3-4 times a year. Almost always we had trout. My mom usually prepared it with salt and pepper and buttered with corn flour.  It was divine.  My husband and I, we are trying to have fish once a week.  Despite the considerable selection at the store, my favorite fish is the trout. I usually grill it. For us, my husband and I,  we buy two good size trout, around 7-8 hundreds gram each.  I wash and clean them well.  I dry them with paper towel. I put salt and pepper and I place them on a inside grill sprayed with Pam.  Depending on their size, I grill them on each side between 10 min and 15 min or when the meat can be separated easily with a fork.  

Usually I serve it with boiled potatoes or polenta.  Do not forget the parsley and lemon wedges.   

 

EASTER HOT CROSS BUNS

I am always on lookout for recipes with yeast where the dough can be made in the bread machine. I was glad when I saw this and decided to make it for sweet bread.  It came out very good, definitely I will make it again.

1 cup milk
1 egg
1/4 cup white sugar
1/4 cup butter or margarine (use the block margarine, not the soft tub margarine)
1 1/4 tsp salt
3 1/2 cups all purpose flour
1 tsp. cinnamon
1/4 tsp. cloves
1/8 tsp. nutmeg
1 1/4 tsp. bread machine yeast
1/2 cup raisins
1/4 cup mixed candied peel (finely chopped if it's not already in small pieces)

Egg wash:
1 egg yolk beaten with 1 tbsp. cold water until thoroughly blended

Place the milk, egg, sugar, butter, salt and flour in the pan of the bread machine. Put the spices and yeast in opposite corner of the pan.  Cinnamon should be kept away from the yeast as it can affect the rising action. I have an 11 years old bread machine. To avoid the contact between the yeast and spices, I put the spices in when I take out the dough from the machine.  Start the bread machine using the Dough cycle. When the signalsounds to add ingredients, add the candied peel and raisins.
If you have one of the newer machines that automatically adds extras, measure just the raisins into the Extras section. Add the candied peel directly to the flour and stir just enough to dust it with flour.

When the Dough cycle has finished, turn the dough out on a lightly-floured surface. Divide it into 12 equal pieces as follows. With a sharp knife, cut the dough in half. Shape each half into a log 8" - 10" long. Here I stop and place the two logs on the baking sheet for two sweet bread.  Cut each log in half, then cut each of those portions into 3 equal pieces. Shape each piece into a ball, and place it on a greased baking sheet. Using your fingers, flatten each ball to about 1" thick.
Cover with a damp tea towel, and set in a warm place to rise until the buns have doubled in size (40-60 minutes). Whit a sharp knife, cut a cross in the top of each bun, and brush with egg wash.

Bake at 375 F for 14-16 minutes until golden brown. Whit an egg flipper or spatula, lift one bun to check that the bottom is lightly browned. If it isn't, cover the buns with foil to prevent over-browning, and bake them 1-2 minutes longer. When done, cool on a wire rack. Make 12 buns or 1 big or 2 smaller sweet bread.

I used the dough to make sweet bread and it turned out very compact and  heavy.  I didn't like it. I amsure is better as hot cross bun.

DUCKLING A L'ORANGE

My grandmother was making the best duck dishes. I still feel the anticipation I had every time we went to visit her. I loved to eat the perfectly cooked meat with sweet egg bread.  We do not eat very often duck.  Most of the time when I make it, the meat is dry.  Finally I found and made this recipe and, instant success.  It was tasty, moist, with a subtle orange taste. For side dish I made boiled potatoes and steamed green beans.     

1 41/2 - 5 lb duck
1 tsp salt
2 unpeeled oranges, quartered
1 clove garlic or 1/8 tsp minced garlic
3 peppercorns
3 - 4 tbsp orange marmalade

Orange sauce:
2 tbsp brown sugar
1 tbsp cornstarch
1 tbsp grated orange peel
2/3 cup orange juice
3 tbsp duck drippings
3 tbsp Curacao, Cointreau or Grand Marnier

Wash and drain duck, place oranges, garlic, salt and peppercorns in cavity.
Sprinkle skin with flavored salt or garlic salt and place in 325 F  (150 C) oven for 2 1/2 - 3 hours.
Spread orange marmalade on skin of duck 10-15 minutes before cooking is completed. Quarter duck and serve with orange slices.

Combine brown sugar, cornstarch, orange peel, orange juice and duck drippings.
Cook uncovered 3 minutes or until it boils and thickens.
Stir in liqueur. Serve sauce warm on top of duck or in serving bowl on dinner table.