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A Very English Summer Pudding
8-10 thick slices day-old good white bread, crusts removed 8-10
4 cups raspberries 1 L
1 cup blackberries 250 ml
1 cup red currants 250 ml
3/4 cup sugar 175 ml
2 Tbsp lemon juice 25 ml
whipped cream or crème fraîche, to serve
SERVES 6
Butter a 6-cup (1.5-L) pudding basin or mould, and line it with plastic wrap, leaving a generous overhang. Trim a slice of bread to line the bottom of the basin, and more to line the sides, overlapping the slices. Set aside.
In a saucepan, combine the berries, sugar, and lemon juice. Bring to a simmer over medium heat, until the berries begin to release their juices, and the sugar is dissolved. Remove from the heat, and allow to cool.
Using a slotted spoon, place a third of the berries in the lined basin. Trim a slice (or more) of bread, soak it in berry juices and fit over top of the fruit. Add another third of the berries. Repeat the process, finishing with a snug layer of bread. Cover with plastic wrap, and place a plate over top, preferably one that fits just inside the rim of the basin. Set a weight on top of the plate (a large can of tomatoes will work), and refrigerate for 8-24 hours.
Remove the weight, plate and plastic wrap, carefully invert the pudding onto a serving plate, and peel off the plastic wrap lining the mould. Serve cold, with whipped cream or crème fraîche.
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Baked Pears with Marsala and Mascarpone
6 firm-ripe pears, peeled, halved, and cored 6
3 Tbsp sugar 40 ml
1 1/4 cups sweet Marsala wine 300 ml
1/2 tsp vanilla 5 ml
1/4 tsp cinnamon 1 ml
1 1/2 tsp cornstarch 7 ml
finely sliced orange zest, to garnish
For the mascarpone cream:
1/2 cup mascarpone 125 ml
4 Tbsp sour cream 60 ml
1 Tbsp liquid honey 15 ml
1/2 tsp vanilla 2 ml
SERVE 6
Preheat the oven to 350°F (180°C). Place the pears, hollow-side up, in a baking dish. In a small bowl, whisk together the sugar, wine, vanilla, and cinnamon. Pour over the pears, and bake for 30-40 minutes, basting oc-casionally, until the pears are tender.
Meanwhile, whip together the mascarpone cream ingredients. Remove the pears from the baking dish, and transfer to individual serving dishes. Keep warm. Pour the cooking juices into a small saucepan. Mix a spoonful of the juices with the cornstarch, and whisk to form a paste. Stir into the juices, and heat gently, stirring until thickened. Put a spoonful of mascarpone cream into the hollow of each pear half, and drizzle the sauce over top. Garnish with orange zest, and serve at once.
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Blueberry and Polenta Crumble Cake
1 cup flour, sifted 250 ml
1 1/4 tsp baking powder 6 ml
2/3 cup sugar 150 ml
1/2 cup + 2 tsp polenta 135 ml
grated zest of 1 orange
2/3 cup chilled butter, cubed 150 ml
1 large egg 1
1 Tbsp virgin olive oil 15 ml
1 Tbsp orange juice 15 ml
1 1/2 cups blueberries 375 ml
3 Tbsp brown sugar40 ml
SERVES 6
Preheat the oven to 350°F (180°C), and grease a 9-inch (23-cm) springform cake pan. Combine the flour, baking powder, sugar, 1/2 cup (125 ml) polenta, and orange zest in a food processor. Pulse a few times to blend. Add the butter, and pulse until the mixture resembles breadcrumbs. Lightly beat the egg with the olive oil and orange juice, and add to the dry ingredients gradually, with the motor running, until just combined. Press two-thirds of the mixture into the prepared pan, pushing it about 1 inch (2.5 cm) up the sides.
In a bowl, sprinkle the blueberries with 2 Tbsp (25 ml) brown sugar and the remaining 2 tsp (10 ml) of polenta. Fold gently to mix. Spoon the berries into the pan, leaving a 1/2-inch (1-cm) gap around the edges. Scatter the remaining polenta mixture over top, allowing it to fill the gap. Sprinkle with the remaining brown sugar, and bake for 45 minutes, until golden brown. Remove from the oven, and cool for 20-30 minutes before removing the sides of the pan. Serve warm.
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Cherry Clafoutis
1 1/2 lb sweet cherries, stemmed and stoned 750 g
1 cup milk or light cream 250 ml
1 Tbsp kirsch or cognac 15 m
3/4 cup flour 175 ml
2/3 cup sugar 150 ml
1/4 tsp salt 1 ml
4 eggs 4
2 Tbsp melted butter 25 ml
SERVES 6
Preheat the oven to 375°F (190°C), and set a baking sheet on the middle oven rack. Lightly butter a 12-inch (30-cm) shallow baking dish. Scatter the cherries over the bottom of the dish. Heat the milk or cream on the stovetop or in the microwave, stir in the kirsch or cognac, and set aside. Meanwhile, sift the flour, sugar, and salt into a mixing bowl. In a separate bowl, beat the eggs until frothy. Make a well in the centre of the dry ingredients, and slowly stir in the eggs, followed by the melted butter and the warm milk.
Pour the batter over the cherries, and set the dish on the baking sheet. Bake for 10 minutes, reduce the heat to 350°F (180°C), and bake 30 minutes more, until the top is golden brown and puffy. Turn off the heat, open the oven door, and leave the clafoutis in for another 10 minutes. This helps to keep it from sinking too dramatically. Allow to cool for another 10 minutes at room temperature before serving.
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Chocolate-Banana Monkey Nut Sticks
4 small firm-ripe bananas or 8 finger bananas 4
1/2 cup chopped peanuts 125 ml
1/2 cup toasted, shredded coconut 125 ml
3/4 cup chocolate chips 175 m
2 tsp shortening 10 ml
Skewer the peeled bananas on wooden Popsicle sticks or skewers. Combine the peanuts and coconut on a large sheet of waxed paper. In a small saucepan, or in the microwave, melt the chocolate chips and shortening, stirring until very smooth. Dip the bananas in the melted chocolate, and then roll them in the peanut and coconut mixture. Set on a clean sheet of waxed paper, and freeze for 1-2 hours.
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Cranberry-Madeira Sauce
2 Tbsp butter 25 ml
4 shallots, chopped finely 4
1 cup fresh cranberries 250 ml
3-4 Tbsp brown sugar 40-60 ml
1/2 cup vegetable or meat stock 125 ml
1/3 cup Madeira 80 ml
1 sprig fresh thyme 1
salt and freshly ground black pepper
MAKES 1/2 CUP (125 ML)
Melt the butter over medium-low heat, and sauté the shallots for 5 minutes, until translucent. Add the cranberries, sugar, and stock. Cover, bring to a boil, and cook for 5 minutes, until the cranberries pop, and the sugar is dissolved. Purée in a blender or food processor, and strain through a fine sieve into a saucepan. Bring to a boil, and add the Madeira and thyme. Cook, stirring occasionally, until the sauce has reduced to about 1/2 cup (125 ml). Remove the thyme, and season with salt and pepper.
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Dried Fruit and Nut Couscous
2 Tbsp butter 25 ml
1 small onion, chopped finely 1
1 1/2 cups chicken or vegetable stock 375 ml
1/2 cup dried apricots, chopped finely 125 ml
1/4 cup raisins 50 ml
1/2 tsp cinnamon 2 ml
1 cup quick-cooking couscous 250 ml
salt and freshly ground black pepper
1/2 cup toasted pine nuts or slivered almonds 125 ml
1 Tbsp finely chopped fresh mint or parsley 15 ml
SERVES 4-6
Melt the butter in a large skillet or wok, and sauté the onion gently for 5 minutes, until translucent. Add the stock, dried fruit, and cinnamon, and bring to a boil. Stir in the couscous and season with salt and pepper. Remove from the heat, cover, and leave for 5 minutes. Fluff the couscous with a fork, and stir in the nuts and mint or parsley. Serve at once.
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Fresh Figs and Mandarins Poached in Port
2/3 cup port 150 ml
2/3 cup water 150 ml
2/3 cup sugar 150 ml
peeled zest of 1 lemon
1 cinnamon stick 1
4 whole cloves 4
4 mandarin oranges 4
8 firm, fresh figs 8
whipped cream, to serve
SERVES 2-4
Combine the port, water, sugar, lemon zest, cinnamon stick, and cloves in a shallow pan. Bring to a simmer, stirring to dissolve the sugar, and then bring to a boil and cook for 4 minutes. Meanwhile, peel the mandarins, but leave them whole. Leave 4 of the figs whole, and slice an X almost right through the rest, so that each opens up into 4 segments. Place all the fruit in the syrup, cover, and simmer for 5-8 minutes, until just tender. Remove the fruit, using a slotted spoon, and arrange 1 orange, 1 whole fig, and 1 cut fig on each of 4 serving plates. Bring the syrup back to a boil, and reduce by half. Pour over the fruit, and leave to cool. Serve just warm, or refrigerate and serve chilled, with a dollop of whipped cream.
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Glazed Persimmons
3 Tbsp butter 40 ml
2 Tbsp sugar 25 ml
2 tsp lemon juice 10 ml
1/4 tsp cinnamon 1 ml
1/8 tsp ground cloves .5 ml
4 persimmons, peeled and sliced in 1/4-inch (5-mm) slices 4
2 Tbsp raisins or chopped, dried apricots 25 ml
SERVES 4
Melt the butter in a skillet or frying pan, and stir in the sugar, lemon juice, and spices. Cook for 1 minute, and add the persimmon slices and dried fruit. Reduce the heat and cook gently, until the fruit is glazed and heated through.
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Grilled Peaches with Blackberries and Ma
4 ripe peaches, halved and stoned 4
1/2 cup blackberries 125 ml
8 amaretti cookies, crushed 8
1 cup mascarpone cheese 250 ml
4 Tbsp liquid honey 60 ml
SERVES 4
Preheat the oven to 425°F (220°C), and grease a shallow baking dish. Place the peach halves in the dish, cut-side up, and divide the blackberries between the hollows. Mix together the crushed cookies with the mascarpone, and spoon on top of the blackberries. Drizzle the honey over top, and bake on a high shelf for 10-12 minutes, until the juices are bubbling, and the mascarpone has melted. Serve hot.
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Honey-Poached Quinces with Lemon Sabayon
4 cups water 1 L
1/4 cup sugar 50 ml
3 Tbsp honey 40 ml
juice and finely peeled zest of 1 lemon
4 quinces, peeled, quartered, and cored 4
2 Tbsp toasted flaked almonds 25 ml
For the sabayon:
1 egg + 2 egg yolks 1
1/4 cup sugar 50 ml
2 Tbsp water 25 ml
juice and grated zest of 1/2 lemon
SERVES 4
Combine the water, sugar, honey, and lemon juice and zest in a saucepan, and bring to a boil. Reduce the heat, and simmer, stirring frequently, until the sugar has dissolved. Add the quinces, and bring back to a simmer. Cover and cook over a low heat until tender but not mushy. This may take anywhere from 45 minutes to 1 1/2 hours, depending on the size and ripeness of the fruit. Remove the quinces with a slotted spoon, and set aside. Bring the liquid back to a boil, and cook until it is reduced to about 1 1/2 cups (375 ml). Return the quinces to the syrup, and allow to cool before refrigerating.
To make the sabayon:
Combine the egg and egg yolks with the sugar in a small, heatproof bowl or the top half of a double boiler. Whisk vigorously over simmering water, until the mixture is thick and pale. Gradually add the water and the lemon juice, whisking constantly for 5-10 minutes. The sabayon is ready when it has thickened, and at least doubled (and preferably tripled) its volume. Stir in the lemon zest, and remove from the heat. Serve warm, or refrigerate until chilled.
Pour the sabayon into pools on dessert plates, and arrange the quince quarters on top, drizzling the syrup over the fruit. Garnish with the toasted almonds.
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Kumquat Frangipani Tart
1 cup flour 250 ml
1/4 cup sugar 50 ml
2/3 cup chilled butter, cubed 150 ml
1 egg yolk, beaten 1
1 Tbsp orange juice15 ml
For the filling:
1/4 cup butter, softened 50 ml
1/2 cup sugar 125 ml
2 eggs, beaten 2
1/2 cup ground almonds 125 ml
2 tsp flour 10 ml
12-14 kumquats, halved 12-14
3 Tbsp apricot jam 40 ml
1 tsp brandy or lemon juice 5 ml
SERVES 6
Grease a 10-inch (25-cm) tart pan with a removable bottom. Combine the flour and sugar in a food processor, and pulse 3 or 4 times. Scatter the butter over top, and pulse briefly, until the mixture begins to crumb. Drizzle in the beaten egg yolk and orange juice while pulsing, until the dough just begins to come together. Gently press the dough into the prepared tart pan, as evenly as possible. Refrigerate for at least 30 minutes.
Meanwhile, preheat the oven to 400°F (200°C), and prepare the filling. Cream the butter and sugar together until light and fluffy. Beat in the eggs, almonds, almond essence (if using), and flour. Spread the mixture into the chilled pastry case. Arrange the kumquats, cut-side up, on top of the filling. Bake for 10 minutes, reduce the oven to 350°F (180°C), and bake for 20 minutes more, until the filling is pale golden and puffy. Heat the apricot jam and brandy or lemon juice until runny, and brush over the hot tart. Allow to cool for 30 minutes before serving.
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Mango and Lemon Curd Tart
1 5-oz square frozen puff pastry, thawed 1 150-g
3 Tbsp lemon curd 40 ml
2 mangoes, peeled, stoned, and sliced lengthways 2
1 Tbsp toasted, unsweetened flaked coconut, to decorate (optional) 15 ml
SERVES 4-6
Preheat the oven to 400°F (200°C), and lightly grease a baking sheet. On a lightly floured surface, roll the pastry into a 8 x 10-inch (20 x 25-cm) rectangle, trimming the edges with a sharp knife. Transfer to the baking sheet, and prick lightly with a fork.
Spread the lemon curd over the pastry, leaving a 1-inch (2.5-cm) border. Arrange the mango slices in overlapping rows to cover the lemon curd, leaving a 1/2-inch (1-cm) border. Using your fingers or the flat edge of a knife, push the pastry edges up to form a slight rim. Scatter the coconut over top, if using.
Bake for 20-25 minutes, until the pastry is golden brown on the edges and cooked through underneath. Allow to cool for at least 10 minutes before slicing. Serve warm or cold.
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Minted Feijoa Sauce
3 Tbsp sugar 40 ml
1/4 cup water 50 ml
2 Tbsp chopped fresh mint 25 ml
1 Tbsp orange juice 15 ml
2 tsp lemon juice 10 ml
4 feijoas, peeled and sliced thickly 4
MAKES 1 1/2 CUPS (375 ML)
In a small saucepan, bring the sugar and water to a boil, and cook for 2-3 minutes, stirring frequently. Remove from the heat, stir in the mint and citrus juices, and leave for 30 minutes. Gently stir in the feijoas, and let sit for 30-60 minutes before serving.
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Nectarine Puff
1 lb nectarines, stoned and sliced 500 g
2 Tbsp orange juice concentrate 25 ml
1/2 cup brown sugar 125 ml
crushed seeds from 6 cardamom pods
1 cup flour 250 ml
1/2 cup sugar 125 ml
2 tsp baking powder 10 ml
1 tsp cinnamon 5 ml
1 cup milk 250 ml
1/2 cup melted butter 125 ml
SERVES 4-6
Preheat the oven to 375°F (190°C)), and butter a large, shallow baking dish. In a saucepan, combine the sliced nectarines, orange juice concentrate, brown sugar, and cardamom. Bring to a boil, stirring frequently. Meanwhile, in a mixing bowl, stir together the flour, sugar, baking powder, and cinnamon. Stir in the milk and melted butter, but do not over-mix, as the batter should not be smooth. Pour the batter into the prepared dish, and pour the hot nectarines over top. Bake for 30-40 minutes, until golden brown and puffy. Serve hot.
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Oven-Baked Plantain Crisps
4 plantains, peeled and sliced very thinly 4
2 Tbsp olive oil 25 ml
1 Tbsp butter 15 ml
salt and paprika or chili powder
SERVES 4
Preheat the oven to 400°F (200°C). Place the oil and butter in a large, shallow roasting pan, and set in the hot oven for 5 minutes. Toss the plantain slices in the hot oil, and season liberally with salt and paprika or chili powder. Bake for 10 minutes, and then give them a stir and bake for 5 minutes more, until crisp. Drain on paper towel, and serve hot.
Serve these very thin baked crisps with salsa or sour cream seasoned with lime juice and chopped cilantro.
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Pavlova with Passion Fruit Sauce and Cap
6 egg whites 6
1 1/2 cups sugar 375 ml
2 tsp cornstarch 10 ml
1 tsp white vinegar or lemon juice 5 ml
For the filling:
1-2 Tbsp sugar 15-25 ml
1 tsp cornstarch 5 ml
3 Tbsp orange juice 40 ml
4-5 ripe passion fruits, halved 4-5
12 Cape gooseberries 12
1 cup whipping cream 250 ml
2 tsp orange liqueur (optional)10 ml
SERVES 8
Preheat the oven to 275°F (140°C), and line a baking sheet with parchment. In a large bowl, whisk the egg whites until they form soft peaks and you can turn the bowl upside down without fear of losing them. Whisk in the sugar a tablespoon (15 ml) at a time, until the mixture is glossy. Then whisk in the cornstarch and vinegar or lemon juice. Spoon the mixture on to the baking parchment in a 10-inch (25-cm) circle, creating a raised edge by swirling the meringue into small, decorative peaks. Bake for 60-75 minutes, until the meringue is dry to the touch, but still feels slightly squidgy in the centre. Allow to cool completely before transferring to a serving plate.
To make the filling:
Combine the sugar, cornstarch, and orange juice in a small saucepan. Heat gently, stirring until smooth. Scoop the passion fruit pulp from the shells, and add to the saucepan. Bring to a simmer, stirring constantly, until slightly thickened. Allow to cool. Meanwhile, husk and stem nine of the Cape gooseberries, and halve them. Carefully snip open the husks of the remaining three, pulling them back to form "wings."
Whip the cream until firm, and stir in the orange liqueur, if using. Spread the cream over the centre of the meringue, and then spoon the passion fruit sauce over top, allowing it to drizzle down the sides. Scatter the gooseberry halves over top, reserving the 3 winged berries to decorate the centre.
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Poached Nectarines with Toasted Pistachi
300 ml white wine 1 1/4 cup
150 ml sugar 2/3 cup
5-cm strip of orange zest (optional) 2-inch
5-cm piece of fresh ginger, peeled and sliced (optional) 2-inch
1 vanilla pod (optional)
4 ripe nectarines
40 ml toasted pistachios whipped cream or creme fraiche 3 tbsp
Bring the wine and sugar to a boil in a saucepan and simmer until the sugar has dissolved. Add the orange zest, ginger and vanilla pod, if using. Gently lower the nectarines into the liquid, stem-side up.
Cover and simmer for 5-10 minutes, depending on how ripe the fruit is. The nectarines should be tender, not mushy, and they will continue to cook once removed from the heat.
Set the saucepan aside to cool and remove the nectarines, ginger and vanilla pod from the poaching liquid. Reheat the liquid, boiling hard until it is reduced and syrupy. Pour the syrup over the nectarines and refrigerate until chilled. Scatter the nuts over the nectarines and serve with a dollop of whipped cream or creme fraiche.
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Rhubarb and Strawberry Cobbler
1 lb rhubarb, chopped in 1-inch (2.5-cm) pieces 500 g
4 cups strawberries, hulled and halved 1 L
1/3 cup sugar 80 ml
1 Tbsp cornstarch 15 ml
1 Tbsp grated fresh ginger 15 ml
For the cobbler dough:
1 1/4 cups flour 300 ml
4 Tbsp sugar 60 ml
1 tsp baking powder 5 ml
1/4 tsp baking soda 1 ml
1/2 tsp salt 2 ml
1/3 cup chilled butter, cubed 80 ml
1/2 cup sour cream125 ml
1/4 cup + 2 Tbsp cream 75 ml
SERVES 6
Preheat the oven to 375°F (190°C), and grease a shallow, 8-cup (2-L) baking dish. Combine the rhubarb and strawberries in the dish. In a small bowl, stir together the sugar, cornstarch and ginger, and fold into the fruit.
To make the cobbler dough:
Sift the flour, 2 Tbsp (30 ml) sugar, baking powder, soda, and salt into a bowl or food processor. Cut in the butter, or pulse in the food processor, until the mixture resembles very coarse breadcrumbs. Blend together the sour cream and 1/4 cup (50 ml) cream, and add to the mixture, stirring or pulsing until the dough just begins to come together. Pat or roll out the dough to fit the top of your baking dish, and then cut into rounds. Fit the rounds on top of the fruit, leaving small gaps in between to allow the steam to escape. Brush the dough with the remaining cream, and sprinkle with the extra 2 Tbsp (30 ml) of sugar. Bake in the bottom third of the oven for 45-60 minutes, until golden brown and bubbling. Allow to cool for at least 15 minutes before serving.
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Watermelon Ice Pops
1/4 cup sugar 50 ml
1/4 cup water 50 ml
1/2 cinnamon stick 1/2
2 cups watermelon, seeded and mashed 500 ml
juice from 1/2 lemon
MAKES 8
Combine the sugar, water, and cinnamon stick in a small saucepan. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring until the sugar has dissolved. Allow to cool, and remove the cinnamon stick.
Gradually add the sugar syrup to the watermelon, until the desired sweetness is reached. Add enough lemon juice to balance the flavour. Pour into a Popsicle tray, and freeze.
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