Chestnut Pudding with Brandy Sauce

Ingredients

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

Method

  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

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Pasta with Garlic Shrimp

Ingredients

12 oz spaghetti
1/4 cup extra-virgin olive oil
2 cloves garlic, thinly sliced
1/4 tsp hot pepper flakes
1/4 tsp salt
1 lb large raw shrimp, peeled and deveined
1/3 cup white wine
1/4 cup chopped fresh parsley

Method

  1. In large pot of boiling salted water, cook pasta until al dente, about 8 minutes. Dain and return to pot or place in serving bowl.
  2. Meanwhile, in large skillet, heat oil over medium heat. Cook garlic, hot pepper flakes and salt, stirring, just until turning golden, about 30 seconds.
  3. Add shrimp and cook until pink, about 3 minutes.
  4. Add wine. Cook over medium-high heat until almost no liquid remains, about 2 minutes.
  5. Stir in parsley and cook for 1 minute. Add to pasta and toss to coat.

Makes 4 servings.

Source: Canadian Living magazine

Burger Steak with Green Peppercorn Sauce

Ingredients

8 slices baguette, toasted
1 pound ground sirloin
1 pound ground chuck
fine sea salt and freshly ground black pepper
1/4 cup olive oil
4 large shallots, thinly sliced
2 tablespoons green peppercorns packed in brine, drained and crushed with the side of a wide-bladed knife
1/2 cup dry red wine
4 tablespoons (1/2 stick) unsalted butter, cut into pieces

Method

  1. Push 2 baguette slices together in the center of each of 4 plates and set aside.
  2. Combine the sirloin and chuck in a bowl and knead together briefly by hand. Form the meat into 4 burger patties, making them tight but not overly crushed together. Season each burger with salt and pepper.
  3. Set a grill pan, or wide saute pan, over medium-high heat and let it get nice and hot. Pour in 2 tablespoons of the oil and heat it for 1 minute. Add the burgers to the pan and char the burgers on both sides, about 4 minutes per side for medium-rare, 1 or 2 minutes less for rare, or 1 or 2 minutes well-done.
  4. Use a spatula to put 1 burger on the baguette slices on each plate and set aside.
  5. Pour the remaining 2 tablespoons oil into the pan, add the shallots, and saute until they begin to crisp, taking care not to burn them. Add the peppercorns and saute for 1 minute. Pour in the wine, raise the heat to high, bring to a boil, and continue to boil until reduced by half, about 3 minutes.
  6. Remove the pan from the heat and swirl the butter into the sauce, 1 piece at a time, then pour some sauce over each burger and serve.

Makes 4 servings.

Source: Nightly Special

Steamed Fish with Snow Peas

Ingredients

1/4 lb snow peas
2 small carrots, cut into julienne
salt and freshly ground white pepper
8 fillets of sole, cut in half lengthwise
16 very thin slices of fresh ginger root, cut into strips
8 scallions, cut in half lengthwise
2 tsp olive oil
peel of 2 oranges, cut into short julienne
2 tbsp very finely chopped ginger root
2 tbsp soy sauce
7 tbsp sherry
a squeeze of lemon juice
4 tbsp water

Method

  1. Arrange the snow peas and carrots in a large steamer or 2 small ones. Sprinkle with salt and freshly ground white pepper.
  2. Season the skin side of the pieces of sole, then roll them up loosely, seasoned side innermost, starting from the narrow end. Place a little way apart from the vegetables. Place a piece of ginger and a scallion half on each piece of fish.
  3. Place the steamer ver a pan of simmering water and steam for about 8 minutes until the ole is just opaque all the way through.
  4. Meanwhile heat the oil. Add the orange julienne and cook until just beginning to curl. Stir in the chopped ginger and cook for about 30 seconds, then stir in the soy sauce, sherry, lemon juice and water. Bring to a boil, then reduce the heat and simmer for 5 minutes.
  5. Spoon the sauce onto parts of 4 warmed plates. Carefully place the rolls of sole on the sauce. Scatter the orange julienne on the rolls and garnish the plates with the vegetables.

Makes 4 servings.

Source: The Complete Fish and Shell Fish Cookbook

Apple Sherbet

Ingredients

2/3 cup dry white wine
1/4 cup soft light brown sugar
1 strip of thinly-pared lemon rind
2 tablespoons lemon juice
1 piece of fresh root ginger, peeled, cored and sliced
1 lb cooking apples, peeled, cored and sliced
small angelica or other herb leaves, to decorate

Method

  1. Put the wine, sugar, lemon rind, lemon juice and ginger into a pan and stir over a low heat until the sugar has dissolved. Increase the heat and bring to the boil.
  2. Add the apple slices and poach them for 8-10 minutes, or until they are tender. Remove from the heat and leave to cool.
  3. Discard the lemon rind and ginger and puree the fruit and juice in a blender.
  4. Pour the mixture into a container, cover with foil and freeze for 1 hour.
  5. Turn the mixture into a chilled bowl and beat it to break down the ice crystals.
  6. Return the mixture to the freezer for 3-4 hours, until it is firm.
  7. To serve, transfer the sherbet to the refrigerator for about 30 minutes. Serve it in scoops, decorated with the herb leaves.

Makes 4 servings.

Source: Cooking Naturally