Citrus Tea Punch

This may just be the perfect punch for your Mother's Day luncheon or tea this weekend.  It is made by adding citrus juices to steeped tea and is quite refreshing and delightful!
 
Ingredients:

• 6 individual tea bags (we prefer Earl Grey)
• 6 cups boiling water
• 1 cup sugar
• 2 cups freshly squeezed orange juice
• 1 cup freshly squeezed lemon juice
• 3 cups Sprite (or other citrus flavoured  carbonated beverage)
• Crushed or cubed ice
• Orange and lemon slices

Directions:

1. Steep tea bags in boiling water for 15 minutes. Discard bags. 
2. Stir sugar into tea until dissolved. Cool.
3. Add orange juice and lemon juice; mix well. Refrigerate until chilled. 
4. Add Sprite just before serving. 
5. Serve over ice. Garnish with orange and lemon slices.

  Yield: 3 quarts. 

 

 

Salted Caramel Budino

It was in spring a few years back, that eight of us gals from MGCC met up at the tulip fields of La Conner Washington. Once we were done trekking through the fields, we all went to Seeds Bistro for lunch. Though we had no intention of having dessert, the server talked us into sharing their specialty dessert that day...a salted caramel budino. One dessert.  Eight spoons.  We all had a taste.  I wrote down the name, one I had never heard of before.  Budino is the Italian word for custard or pudding.  Here is my attempt at replicating the 'sweet ending' we had in La Conner that day. 

Cookie Crust:

• 1 cup finely ground chocolate wafer cookie crumbs
• 2 Tablespoons butter, melted
• 1/8 teaspoon salt

Mix crumbs, butter and salt in small bowl.  Reserve two tablespoons of mixture for garnish. Press remaining cookie mixture into the bottom of  six to eight small dessert cups or Mason jars.

Budino:

• 1/2 cup packed brown sugar
• 1/4 cup water
• 2 Tablespoons maple syrup
• 1/2 teaspoon fine sea salt
• 1 1/2 cups half-and-half or whole milk
• 1 cup whipping cream
• 1 large egg plus two egg yolks
• 3 tablespoons cornstarch
• 1/2 teaspoon sea salt

1. In large, heavy saucepan, combine brown sugar, water, maple syrup and salt and bring to a boil over medium heat.  Simmer for about 5 minutes, stirring occasionally, until mixture thickens.  Remove from heat and whisk in the half-and-half and whipping cream. Stir until smooth.
2. In separate bowl, whisk the eggs and cornstarch until smooth.  Add to the brown sugar mixture in a slow stream, whisking constantly. Return to medium heat and continue to whisk until mixture thickens and is the consistency of pudding (about three minutes). 
3. Divide among six to eight prepared dessert dishes.  
4. Cover and chill until ready to serve.
5. Spoon one or two tablespoons of caramel sauce (recipe below) over each budino. Top with a dollop of whipped cream and sprinkle with reserved cookie crumbs.

Caramel Sauce:

• 1 cup packed brown sugar
• 1/2 cup half-and-half cream
• 4 tablespoons butter
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla extract

1. Combine brown sugar, half-and-half, butter and salt in a saucepan.
2. Cook over medium-low heat for about 5 minutes, whisking gently...until mixture begins to thicken.
3. Add vanilla and cook for another minute.
4. Cool to room temperature. (It can be made in advance and refrigerated.  Bring to room temperature before using or heat in microwave at 5 second intervals. Add a wee bit of cream if it is too thick.)

* Do not put the caramel sauce on until ready to serve, as it soaks into the custard.

Icelandic Donuts ~ Kleinur

I always enjoy sampling the traditional foods when visiting another country.  We were recently in Iceland and made sure we tried their Kleinur...a slightly sweet deep-fried bread which is rather like a twisted donut.  They are available in every bakery or coffee shop in the country.  I decided to give this Icelandic treat a taste-test in my own kitchen and I will share my version, which is quite similar to my Rollkuchen recipe. It is the addition of the aromatic spices (cardamom, nutmeg and cinnamon) that sets them apart.

• 4 1/2 cups flour
• 1 cup sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon each of cardamon, cinnamon, nutmeg (or use 1 1/2 teaspoons total of your favorite)
• 2 eggs
• 1 cup milk
• 1 cup sour cream (or plain yogurt)

1. Combine 4 cups flour with sugar, baking powder, salt and spices.
2. In a separate bowl, whisk together egg, milk and sour cream. 
3. Add liquids to flour mixture and stir to incorporate.
4. Continue to add flour until a soft (but not sticky) dough is formed.
5. Divide dough into two balls and chill for at least 30 minutes.
6. Roll each piece out thin on a floured surface. Cut long strips about 2 inches wide and then cut diagonally across to for diamond-shaped pieces, using a pizza cutter or pastry wheel. Cut a small slit in the centre of each piece, and gently pull one end through the slit to make a twist in the donut. 
7. Deep fry in hot oil until golden on one side.  Flip and fry on the other side until golden.
8. Serve 'hot off the grill' dusted in confectioner's sugar, or leave them plain and dip in sugar while eating. 

Someone 'near and dear' who was born in Iceland, recommended that we try Kleiner.  One of these days I'll have her sample my version and see if they pass the test.

Mediterranean Orange Salad

This has become a favorite pre-dinner salad over here recently.  Oranges are at their finest at this time of the year.  When paired with chopped dates, pomegranate seeds, red onions, feta cheese, almonds and salad greens they make the best salad!  The orange vinaigrette dressing adds the perfect touch.

Salad:

• 4 cups mixed salad greens 
• 2 navel oranges, peeled and thinly sliced
• 1/2 small red onion, thinly sliced
• 1/4 cup pomegranate seeds
• 1/3 cup slivered pitted dates 
• 1/4 cup sliced almonds, toasted
• 1/3 cup crumbled feta cheese

1. Line serving platter (or individual salad dishes) with mixed greens.  
2. Arrange orange slices and onion on top of greens.  
3. Sprinkle over the pomegranate seeds, dates, almonds and feta cheese.  
4. Whisk vinaigrette and drizzle over salad . 

Vinaigrette Dressing:

• 1/4 cup fresh orange juice
• 1/4 cup olive oil
• 1/4 cup maple syrup
• 1/4 cup white wine vinegar 
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 clove garlic, minced
• 1 small serrano pepper, seeded and minced
• 1 teaspoon finely grated orange zest

Combine all dressing ingredients in small bowl and whisk until smooth or process with hand-held blender.


Serves 4.

Pecan Crusted Salmon

Are you looking for a simple yet special dish? This is our favorite salmon recipe and so quick and easy to prepare.  (I buy the frozen salmon fillets in bulk and keep on hand.) The directions are for two, but easily multiplied to serve more.

• 1 tablespoon Dijon mustard
• 1 tablespoon butter
• 1 tablespoon honey
• 1/4 cup breadcrumbs
• 1/4 cup chopped pecans
• 1 tablespoon minced fresh parsley
• 2 salmon fillets (6 oz. each)
• lemon wedges

1. Preheat the oven to 400 degrees F 
2. Mix together the mustard, butter, and honey. 
3. In another bowl, mix together the bread crumbs, pecans, and parsley.
4. Season each salmon fillet with salt and pepper. Place on a baking sheet lined with parchment paper
5. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
6. Bake for 10 - 12 minutes or until salmon just flakes when tested with a fork. 
7. Serve with lemon wedges.

  *Serves two.

Raspberry Cream Cheese Pie

Last summer we toured Prince Edward Island, and on the advice of a local, we visited PEI Preserve Company and had a fine meal meal in their restaurant.  Their sampled their dessert specialty...'Raspberry Cream Cheese Pie'.  Of course!  I took note and I took a photo.  Now that the raspberries in our garden are ripe, I made my own version of their famous pie.  It went over well!  So here it is...PEI raspberry cream cheese pie made with BC raspberries.

Crust:
1- 9 or 10-inch baked pie shell, pre-baked

Cream cheese filling:

• 1 package (8 ounces) cream cheese, softened
• 3/4 cup icing sugar
• 1/2 teaspoon vanilla extract
• 1 cup heavy whipping cream

1. Beat the cream cheese, icing sugar and vanilla until smooth. 
2. Gradually add the cream, beating until thickened. 
3. Spoon into prepared pie crust and spread evenly.

 Raspberry Filling:

• 5 cups fresh raspberries
• 1 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 cup water

1.  In large saucepan, mix granulated sugar, cornstarch and salt.  
2. Add water and whisk until smooth. 
3. Stir in 2 cups of the raspberries. 
4. Heat to boiling. 
5. Boil 1 minute, stirring constantly.
6. Cool completely, about 30 minutes.
7. Add 3 cups fresh raspberries to the cooled mixture and stir gently to coat all the berries.
8. Spoon over cream cheese layer of pie.  
9. Refrigerate at least 2 hours before serving.

Topping:

• 1 cup whipping cream 
• 1 tablespoon sugar
• 1/2 teaspoon vanilla

1. In medium bowl, beat whipping cream, sugar and vanilla on high speed until stiff peaks form.
2. Garnish entire pie or individual slices with whipped cream when serving.
3. Store pie in refrigerator. 

* If you prefer a thinner 'cream cheese layer' cut the recipe in half.

Enjoy!

Cucumber Strawberry Salad

We have been enjoying fresh strawberries every which way these past few weeks.  Here is a refreshing spring salad made with crisp cucumbers from our neighbourhood greenhouse, local strawberries, candied walnuts, and feta cheese.  Though the amounts given are for a larger salad, this recipe is easily adapted for two.

Cucumber Strawberry Salad:

• 2 Long English cucumbers, thinly sliced  (or 6 mini cucumbers)
• 4 cups fresh strawberries, stemmed and sliced
• 1/2 cup feta cheese, crumbled
• 1/2 cup walnut pieces, candied (recipe below)
• poppyseed dressing (your favorite or the recipe posted below)

1. Combine cucumbers, strawberries, feta cheese and walnuts in a salad bowl. 
2. Drizzle with poppyseed dressing and toss to coat.  

Serves 6

Dressing:

• 1/4 cup sugar
• 1/4 cup white wine vinegar (or white vinegar)
• 1 T poppy seeds
• 1 tablespoon grated onion
• 1/2 teaspoon dry mustard
• 1/3 cup olive oil

1. Combine white wine vinegar and sugar and blend (with hand-held blender) until the sugar is dissolved. 
2. Add the poppy seeds, grated onion and dry mustard.
3. Slowly pour the olive oil into the dressing, while blending.
4. Store in the fridge in covered container for several weeks. Shake before using.  

Candied Walnuts:

• 1 cup walnut halves/pieces
• ¼ cup white granulated sugar
• 1 Tbsp butter

1. Place walnuts, sugar and butter in a non-stick pan.
2. Heat over medium heat for 5 minutes, stirring continually until all sugar is melted and the nuts are coated.
3. Transfer immediately onto a sheet of parchment paper and separate the nuts. 
4. Allow to cool.  Store in covered container.