Braised Monkfish with Mushroom and Wine


5 tbsp unsalted butter
2 large cloves garlic, chopped
1 shallot, minced
1/2 lb shiitake mushrooms, stemmed, caps halved and thinly sliced
1-1/2 lbs monkfish medaillons, about 1 inch thick
flour, seasoned with salt and pepper
1 tbsp extra-virgin olive oil
1/2 cup dry vermouth
1 tbsp chopped fresh thyme
1/2 cup heavy cream
thyme sprigs for garnish


  1. Heat 3 tablespoons of the butter in a large saute pan over medium-high heat and saute the garlic, shallot and shiitake mushrooms until tender, about 5 minutes.
  2. Remove with a slotted spoon and set aside. Add the oil and remaining butter to the pan and raise heat.
  3. Dredge the monkfish in seasoned flour, shaking off excess. Lay the fish into the pan and sear on both sides for 1 minute. Lower heat and add vermouth, shiitakes, garlic and chopped thyme.
  4. Cover and simmer until the fish is tender, about 7 or 8 minutes. Transfer fish to warmed serving plates.
  5. Raise heat and cook the liquid remaining in the pan until reduced by half. Stir in cream and cook until the sauce is thickened. Taste and adjust seasonings.
  6. To serve, spoon sauce over the fish and garnish with thyme sprigs.

Makes 4 servings.

Source: Metropolitan Home magazine


Shortbread Crust with Pecan and Maple Syrup Topping


1-1/2 sticks (3/4 cup) butter, softened
1 cup sugar
1 teaspoon kosher salt
3 cups all-purpose flour


2 sticks (1 cup) butter
2/3 cup lightly packed brown sugar
1 tablespoon dark corn syrup
1/3 cup good-quality maple syrup
1/4 heavy cream
1 teaspoon salt
2 cups pecan halves and/or pieces
2 teaspoons vanilla


  1. Preheat oven to 375ºF and heavily grease a 9-by-13-inch pan.
  2. To make the crust, cream butter and sugar in a big bowl until light and fluffy. Mix in salt and gradually mix in flour until incorporated.
  3. Crumble mixture into the bottom of the pan, then press it firmly into pan with your fingers.
  4. Bake crust for 12 to 15 minutes, or until it is very pale gold. Set aside.
  5. To make topping, in medium saucepan over medium heat, melt butter with brown sugar, corn syrup, maple syrup, cream and salt. Bring to boil and cook, stirring constantly, until sugar is dissolved, 1 minute or so. Remove from heat and stir in nuts and vanilla.
  6. While topping is still hot, pour over crust. Bake for 10 to 12 minutes, or until top is just starting to bubble, then set aside to let cool completely.
  7. Run a knife around the edges and invert entire baking pan to remove the block instead of trying to pry the squares out of the pan. Flip the block so it’s right-side up and cut the squares as you will.

Makes nine bars.

Source: Winnipeg Free Press

Chestnut Pudding with Brandy Sauce


1 cup candied chestnuts
1/2 cup brown sugar
1-1/4 cups flour
2 tsp baking powder
1 tbsp melted unsalted butter
1/2 cup milk

Brandy Sauce

1/4 cup brandy
1/2 cup unsalted butter
3/4 cup brown sugar


  1. Preheat the oven to 350°F.
  2. To make batter, chop chestnuts coarsely. In a bowl, combine sugar, flour and baking powder and mix in butter, milk and chestnuts. Set aside.
  3. To make sauce, combine brandy, butter and sugar with 1-1/4 cups water in a saucepan and bring to a boil. Simmer for 2 minutes and remove from heat.
  4. Pour sauce into 2-quart shallow casserole and drop in batter by tablespoons. Bake pudding for 35 minutes, until sauce is bubbling and top is firm and lightly browned.
  5. Remove pudding from oven and let stand for 1 hour before serving.
  6. To serve, spoon pudding onto dessert plates and serve with scoop of vanilla ice cream.

Makes 6 to 8 servings.

Source: Met Home magazine

Lemon-buttermilk Chiffon Cake with Raspberry Sauce


7 large eggs
1-1/2 cups granulated sugar
1 Tbsp plus 2 tsp finely grated lemon zest (from 2 to 3 large lemons)
7 oz cake flour
2-1/4 oz stone-ground yellow cornmeal
1-1/2 tsp baking powder
1 tsp table salt
2/3 cup buttermilk
2/3 cup canola or vegetable oil
1 tsp pure vanilla extract


4 cups fresh or frozen raspberries, rinsed and well dried; more for garnish
1/2 cup seedless raspberry jam
1 oz confectioners’ sugar; more to taste
pinch of table salt
fresh mint leaves (optional)
whipped cream (optional)


  1. Position a rack in the lower third of the oven and heat the oven to 325°F. Have ready an ungreased, not nonstick 10×4-inch (16-cup) angel food cake pan.
  2. Separate the eggs, putting the yolks in a small bowl and the whites in a medium bowl.
  3. In a food processor, pulse 1-1/4 cups of the granulated sugar and the lemon zest until the zest is finely ground, about eight 1-second pulses.
  4. Sift the flour into the bowl of a stand mixer or a large mixing bowl. Whisk in the sugar mixture, cornmeal, baking powder, and salt. Add the egg yolks, buttermilk, oil, and vanilla. Using the stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium-low speed until blended. Increase the speed to medium high and beat until lighter in color and thick enough to form a slowly dissolving ribbon of batter when the paddle or beaters are lifted, about 3 minutes.
  5. Using the stand mixer fitted with a clean bowl and the whisk attachment or a handheld mixer with clean beaters, beat the egg whites on medium-low speed until foamy, about 1 minute. Increase the speed to medium, and beat until the whites are opaque and form very soft peaks, about 1-1/2 minutes. Slowly add the remaining granulated sugar, and beat until the whites are thick and shiny and form soft peaks, about 1-1/2 minutes.
  6. Using a rubber spatula, scrape about one-fourth of the whites into the batter and gently fold until blended. Add the remaining whites and gently fold until just blended with no visible streaks of either the whites or batter.
  7. Immediately scrape the batter into the cake pan. Bake until deep golden brown and springy when touched, about 60 minutes. The top will have cracks that still look moist inside. Immediately invert the pan onto its feet or by sliding the center tube onto the neck of a bottle. Let cool completely, then remove from the pan.
  8. The cake can be served immediately or covered and stored at room temperature for up to 5 days.
  9. In a food processor or blender, puree the raspberries, jam, confectioners’sugar, and salt. Strain the mixture through a fine-mesh sieve over a small bowl, pressing firmly on the seeds. Season to taste with more confectioners’ sugar. The sauce can be covered and refrigerated for up to 5 days.
  10. Serve slices of the cake with the sauce, berries, mint, and whipped cream, if using.

Makes 12 to 16 servings.

Source:Cook Fresh magazine

Lemon Bars


4 egg yolks
1 (14-ounce) can sweetened condensed milk
juice of 3 lemons
icing sugar, to garnish

Oatmeal Coconut Crust

3/4 cup butter, at room temperature
1/2 cup sugar
1 cup all-purpose flour
1 cup quick cooking rolled oats
1 cup dried sweetened coconut
zest of 1 lemon


  1. Preheat oven to 350°F. Line 9×13-inch pan with parchment paper, making sure the parchment paper comes up two sides of the pan.
  2. For crust, in large bowl mix together all ingredients until well mixed. Press evenly onto pan to about 1/4-inch thickness. Bake for 20-25 minutes until golden.
  3. In large bowl, whisk egg yolks, condensed milk and lemon juice. Pour over baked crust and return to oven for 7-10 minutes until just set. Allow to cool completely.
  4. Remove from pan and cut into squares. Dust with icing sugar to garnish, if desired.

Makes 18-24 squares.

Source: ANNA magazine