Luxe Seafood Pie with Rosti Topping

The original recipe called for individual pies…which would be great except I didn't have 6 - 2 cup oven proof dishes so I made 1 pie and it worked just fine.  I just used my cast iron frying pan.  I like the Arctic Char, Trout and Lobster are all sustainably caught species and the combination of the three is rich and delicious.  From Food and Drink Autumn 2011.

FILLING
1 medium onion
2 cups whole milk (I used 1% and it was still rich)
1/2 tsp black peppercorns
2 bay leaves
Pinch freshly grated nutmeg
500g Arctic char or pickerel fillets
1/4 cup unsalted butter
2 cloves garlic, minced
1/2 cup dry white wine
250 g smoked trout or mackerel fillets
250 g cooked, shelled lobster meat
1/3 cup all purpose flour
Pinch cayenne
1/2 cup whipping cream
1 cup frozen peas, thawed and drained
1/4 cup each finely chopped parsley and chives
1 tbsp drained capers
4 small cornichons, drained and finely chopped
1 tsp Worcestershire sauce
Kosher salt and freshly ground pepper

ROSTI TOPPING

4 yukon gold potatoes, each 3 inches, peeled
1/4 cup unsalted butter; melted
2 tbsp finely chopped parsley
1/4 tsp each kosher salt and freshly ground black pepper

1. For filling, cut a thick slice from onion and finely chop remainder.  In a medium saucepan, combine onion slice, milk, peppercorns, bay leaves and nutmeg.  Bring milk to a simmer over medium high heat.
2. Cut Arctic char fillets into large pieces sized to fit the saucepan, and add to simmering milk.  Reduce heat to low and poach, covered, 5 to 10 minutes or until fish is opaque throughout.  Remove from heat and set aside.
3. In a small skillet, heat 1 tbsp butter over medium heat.  Add chopped onion and cook, stirring often for 5 to 7 minutes or until softened but not browned.  Add garlic and cook, stirring for 30 seconds or until fragrant.  Add wine and bring to a boil.  Simmer for 1 to 2 minutes of until wine has reduced by half.  Remove from the heat and set aside.
4. Strain Arctic char, reserving milk but discarding flavourings.  Flake Arctic char into bite size pieces, discarding any skin and bones.  Put in a medium bowl.  Flake trout into bite-size pieces, discarding any skin and bones.  Cut lobster into bite size pieces.  Add trout and lobster to Arctic char.
5. In a large saucepan, heat remaining butter oer medium heat.  Add flour and cayenne and cook, stirring constantly, for 1 to 2 minutes or until the flour and butter roux looks dry and is fragrant (do not brown). Gradually whisk in reserved milk, then cream.  Cook for about 2 minutes, whisking constantly, until sauce thickens and is smooth.  Remove from heat.
6. Stir onion mixture into sauce, then add fish mixture, peas, parsley, chives, capers, cornichons and Worcestershire sauce.  Stir gently.  Season with salt, pepper and more cayenne if necessary.  Divide mixture among six 2 cup individual baking dishes.  If you're not completing the pies immediately, cover and refrigerate them until ready to proceed, removing them from the refrigerator about 30 minutes before adding the topping.
7. For rosti topping, preheat oven to 400F.
8. Put potatoes in a large saucepan and add enough cold water to cover them.  Bring to a boil over high heat.  Reduce heat to medium-low and simmer, covered for 10 minutes. Drain well and set aside until cool enough to handle.
9. Using the large holes on a box grater, grate potatoes into a large bowl.  Add butter, parsley, salt and pepper and mix with a fork until well combined.
10. Spoon potato mixture on top of seafood filling to cover it completely, dividing evenly.  Put dishes on a large baking sheet.  Bake for about 30 minutes or until potato is starting to brown and filling is bubbling.

Serves 6

Applesauce Spice Muffins

I love the smell of these as they bake.

Batter:
1/2 cup butter
1 cup firmly packed brown sugar
1 egg
1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/2 cup milk chocolate chips
1/2 cup chopped almonds, pecans or walnuts
1 cup unsweetened applesauce

Topping:
2 tbsp granulated sugar
1/4 tsp cinnamon
1/4 tsp freshly grated nutmeg

Grease or line 12 large muffin cups and set aside.

In a large bowl cream together butter and brown sugar.  Beat in egg.

Sift together flour, baking powder, soda, salt, cinnamon and nutmeg.  Combine with chocolate chips and nuts.  Stir these dry ingredients in three parts alternately with the applesauce in two parts into the batter.  Mix only until blended.

Transfer to muffin cups, filling them almost full.  Combine topping ingredients and spoon equally over muffins.  Bake at 375 Degrees for 20 minutes or until well risen and firm to the touch.  Cool on a rack and serve for breakfast or snacks.

Pumpkin Squares

Instead of Pumpkin Pie, try these squares for something a little different.  They are simple and delicious.  Dress up by drizzling with some cream cheese topping or leave plain.  From Food and Drink 2003

2 cups flour
1/2 cup icing sugar
1 cup unsalted butter, cubed
1 tsp salt
3 eggs, beaten
2 cups canned pureed pumpkin
3/4 cup packed brown sugar
1/3 corn syrup
1/2 cup whipping cream
2 tsp lemon juice
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp allspice or nutmeg
1/2 tsp ground ginger
1/4 tsp salt

TOPPING
2 tbsp butter
2 tbsp cream cheese
1/2 cup icing sugar
1/4 cup milk

1. Preheat oven to 350F.
2. Line a 9 x 13 inch baking pan with parchment paper.
3. Mix flour and icing sugar together with butter and salt in a food processor or by hand until mixture just comes together.  Do not let it form a ball.  Pat into lined baking pan.  Bake for 15 minutes or until golden at the edges.
4. In food processor or blender, combine eggs, pumpkin, sugar, corn syrup, whipping cream, lemon juice, vanilla, cinnamon, allspice, ginger and salt.  Process until well combined.  Scrape sides and process again.
5. Pour over base and bake for 35 to 45 minutes or until centre springs back when touched.  Cool squares.
6. Combine butter and cream cheese with a hand beater until soft and fluffy.  Beat in icing sugar and milk.  Pour into a plastic sandwich bag and cut a small hole in one corner.  Drizzle over squares.  Chill then cut into squares.

Makes 24 squares.

Panforte

I almost didn't make this traditional Italian candy as I wasn't sure I would like.  I am so glad I tried it.  It was absolutely delicious and very easy to do.  I am not a big fan of Sambuca so instead of buying a new bottle of it (white) I just used some of what I had (black).  This is a great candy to give at Christmas. From Food and Drink 2000

3/4 cup granulated sugar
3/4 cup honey
1/4 cup Sambuca
1/2 cup all purpose flour
1 tbsp cinnamon
1/2 tsp ground coriander
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
2 cups dried cranberries
1 cup chopped hazelnuts
1 cup slivered almonds
2 tbsp grated orange rind

1. Preheat oven to 325F.  Oil an 8 x 10 inch pan and line with greased parchment paper.
2. Combine sugar, honey and Sambuca in large, heavy pot.  Bring to boil on high heat and boil for 5 to 6 minutes or until the mixture forms a soft ball when dropped into cold water.  A sugar thermometer will reach 238F.
3. Mix remaining ingredients in a bowl and pour hot syrup over.  Mix well to combine.  Pour mixture into prepared pan and smooth top.  It should be about 3/4 inch thick.
4. Bake for 35 minutes or until mixture is set but slightly soft.  Cool, remove from pan, peel off parchment paper and cut into 1 inch squares with a serrated knife.

Egg Nog

Got this from Food and Drink 2000!  I simple recipe that uses cooked eggs so you don't have to worry about salmonella.

3 large eggs
2 tbsp sugar
1/2 cup brandy
1/2 cup rum
2 cups vanilla ice cream, softened
2 cups milk
Ground nutmeg

1. Place a bowl over a pot of water, making sure the water does not touch the base of the bowl.  Bring to simmer.  Add eggs and sugar and beat over the heat until light and fluffy.  Whisk in brandy and rum, continuing to whisk until mixture has tripled in volume.
2. Remove from heat, cool then beat in ice cream and milk.  Pour into serving pitcher and chill until needed.  Serve with each glass dusted with nutmeg.

Eggnog Creme Brulee

Creme Brulee is one of my favourite desserts.  This one is a little different with an eggnog flavour.

2 1/2 cups whipping cream
1/4 cup brandy
1/4 cup rum
1 tsp vanilla
2 tsp grated nutmeg
6 egg yolks
1/3 cup granulated sugar
1/3 cup granulated sugar for topping

1. preheat oven to 325F.
2. Bring whipping cream, brandy and rum to boil.  Cool for 15 minutes.  Stir in vanilla and nutmeg.  Reserve..
3. With an electric mixer, beat together egg yolks and 1/3 cup sugar for 2 to 3 minutes until thick and lemon coloured.  Whisk in warm whipping cream.
4. Butter six 1 cup custard or ramekin cups.  Divide custard between them.  Place cups in a baking dish large enough to hold all six.  Add hot water halfway up sides of cups.  Bake for 35 to 45 minutes or until the custard is just set.  Remove from water bath, cool and refrigerate.
5. A few hours before serving, sieve 1 tbsp remaining sugar evenly over each custard.  To caramelize sugar to a  golden brown, place under a broiler as close to heat as possible and watch closely to avoid burning it.  It takes about 1 to 2 minutes to turn a golden brown colour.  Cool and serve.

Egg Nog Cookies

Another seasonal favourite, you can make these anytime though - just substitute the eggnog with milk.

2 cups all purpose flour
1 cup sugar
3/4 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg or cardamom
2/3 cup butter
1 slightly beaten egg
1/4 cup eggnog
1/2 cup finely crushed butterscotch or rum flavoured hard candies

1 recipe Eggnog Glaze
Yellow Coloured sugar

* In a large mixing bowl stir together flour, sugar, baking powder, salt and nutmeg or cardamom.  Cut in butter till pieces are the size of small peas.  Make a well in the centre.  Combine egg and eggnog; add all at once to dry mixture.  Stir till moistened.  Cover and chill dough about 2 hours or till firm enough to handle.

* Line a cookie sheet with foil; set aside.  On a well floured surface roll dough to 1/4 inch thickness.  Using cookie cutters, cut into desired shapes, rerolling trimmings as necessary.  Cut small shaped holes inside the shapes, rerolling trimmings.  Place cookie shapes with holes in centres about 1 inch apart on the foil lined cookie sheet.  Sprinkle crushed candies into the holes.

* Bake in a 375F oven for 10 to 12 minutes or till edges are firm and light brown.  Cool on the cookie sheet for 5 minutes.  Carefully transfer the cokies on the foil to a wire rack to cool completely.
When cookies are cool, carefully peel the foil from bottoms of cookies.  Spread the cookie tops with Eggnog Glaze.  If desired, sprinkle with coloured sugar.  Makes about 24 cookies

Eggnog Glaze
In a small mixing bowl stir together 3 cups sifted powdered sugar, 1/4 tsp rum extract, and enough eggnog (2 to 3 tbsp) to make a glaze of spreading consistency.

Elegant Rolled Lasagna with Veal and Cheese

Preparation Time:  40 minutes
Cooking Time:  20 minutes
Bking time:  55 minutes
Makes:  8 to 12 servings

12 lasagna noodles, about 1/2 (500g) pkg (not oven-ready noodles)
1 tbsp olive oil
1 lb (500g) lean ground veal or ground chicken
2 crushed garlic cloves
3 tbsp butter
4 shallots, finely chopped, or 2 crushed garlic cloves
1/3 cup all purpose flour
1 cup dry white wine
3 cups half and half cream
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp freshly ground nutmeg
1 cup freshly grated Parmesan cheese
475 g container ricotta cheese
2 cups spaghetti or pasta sauce
1 cup grated mozzarella or mild provolone cheese

1. Preheat oven to 350F.  To cook lasagna noodles, place a large pot of salted water over high heat. When boiling, add noodles and cook, uncovered, stirring occasionally, until al dente.  Check recommended cooking times on package, noodles usually take about 12 to 14 minutes.  Drain noodles and immediately rinse under cold water.  Lay drained wet pasta in a single layer on a piece of waxed paper.  Cover with another piece of waxed paper and let stand at room temperature.
2. Meanwhile, heat oil in large frying pan set over medium high heat.  Crumble in meat and sprinkle with garlic.  Saute just until meat loses its pink colour, about 5 minutes.  Stir often with a fork to keep meat separated.  Remove from heat and set aside.
3. To make cream sauce, melt butter in a large saucepan set over medium heat.  Add shallots and cook, stirring often, until soft, about 2 minutes.  Add flour and stir constantly until mixture bubbles, about 2 minutes.  Then gradually stir in wine, cream, salt, pepper and nutmeg.  Stir frequently until mixture thickens and boils, about 8 minutes.  Remove from heat and stir in 1/2 cup Parmesan.
4. Then, stir ricotta cheese with remaining 1/2 cup Parmesan and 1 cup hot cream sauce until evenly blended.  Mix in cooked veal.  Taste and add more salt, pepper and nutmeg, if you wish.  Spread spaghetti sauce in bottom of a 9 x 13 inch baking dish.  Spread each noodle with about 1/3 cup meat and cheese mixture.  Roll up and place noodle rolls, seam side down, in baking dish.  Repeat with remaining noodles.  If any veal mixture remains, dab over top of rolls in dish.  Rolls will not completely fill dish.
5. Pour cream sauce over pasta rolls.  Sprinkle with mozzarella cheese.  Bake, uncovered, in centre of preheated oven until rolls are hot and cheese is golden, about 55 minutes.  Serve with a tossed green salad.

Pumpkin Harvest Cheesecake

yum!

3/4 cup chocolate wafer crumbs
1//3 cup finely chopped pecans
3 tbsp butter, melted
1 1/2 cups canned pumpkin
3 eggs at room temperature
1/2 cup firmly packed brown sugar
1 1/2 tsp cinnamon
1/2 tsp each ground ginger and nutmeg
3 pkgs cream cheese, softened
1/2 cup sugar
1 tbsp cornstarch

CRUST:  Heat oven to 350 F.  Combine first three ingredients and press onto bottom of a 9 inch springform pan.  Bake 10 minutes.

FILLING:  Whisk together pumpkin, eggs, brown sugar and spices.  Using electric mixer, beat cream cheese, sugar and cornstarch; blend in pumpkin mixture.  Pour over crust.   Bake 50 to 55 minutes or until centre is just set.  Remove from oven and run knife around rim of pan.  Cool thoroughly at room temperature.  Refrigerate overnight.

**drizzle chocolate over cheesecake for a pretty effect.

Chocolate Pumpkin Squares with Maple Whipped Cream

Decadent and wonderful

2 cups chocolate cookie crumbs

1/2 tsp ground cinnamon

1/2 cup butter, melted

1/2 cup cream cheese, softened

3/4 cup packed brown sugar

1 can (14 oz) pure pumpkin

2 eggs

1 tsp vanilla extract

1/2 cup all purpose flour

1/2 tsp each ground cinnamon and nutmeg

1/4 tsp ground cloves

Maple Whipped Cream

3/4 cup whipping cream

1/4 cup pure maple syrup

In bowl, combine cookie crumbs and cinnamon.  Drizzle butter over top and stir to combine well.  Press crumb mixture into bottom of parchment paper lined baking pan.  Bake in 350F oven for about 10 minutes or until set.  Let cool.

Meanwhile, in large bowl, using electric mixer, beat cream cheese and sugar until fluffy.  Beat in pumpkin, eggs and vanilla until combined.  Add flour, cinnamon, nutmeg and cloves and beat on low until just combined.  Pour mixture over chocolate base and return to oven for about 20 minutes or until tester inserted in centre comes out clean and top is firm to the touch.  Let cool completely.  Cover and refrigerate for up to 2 days.

Maple Whipped Cream:

In a bowl, whip cream and maple syrup until slightly firm peaks form.  Cut into bars and serve each with some of the whipped cream.

Apple Pie

One of my favourites!

2 ¼ cups flour

1 tsp salt

1 cup shortening

5-7 tbsp ice cold water

6 cups thinly sliced peeled tart apples (about 4 large apples)

¾ cup sugar

1 tbsp cornstarch

½ tsp ground cinnamon

¼ tsp ground nutmeg

1 tbsp lemon juice (optional)

1. Preheat oven to 400 F.  Mix flour and salt in large bowl.  Cut in shortening using a pastry blender or 2 knives until mixture resembles coarse crumbs.
2. Add water. 1 tbsp at a time, mixing lightly with fork until flour mixture is evenly moistened and clings together when pressed into a ball.  Divide dough in half; shape each half into a ½ inch thick round.  Wrap each dough round in plastic wrap; refrigerate 10 to 15 min.
3. Meanwhile toss apples with sugar, cornstarch, cinnamon, nutmeg and lemon juice in large bowl; set aside. Place 1 dough round between 2 large sheets of plastic wrap; roll out dough with rolling pin to flatten slightly, working from centre of dough to edge.  Turn over; continue rolling until dough round is about 2 in. larger in diameter of inverted 9 in pie plate.
4. Peel off top piece of plastic wrap; invert dough into pie plate.  Peel off remaining piece of plastic wrap; press dough evenly onto bottom and up side of pie plate, being careful not to stretch the dough.  Trim any excess dough hanging over edge of the pie plate with sharp knife; reserve trimmings.
5. Fill with apple mixture; set aside.  Roll out remaining dough as directed; place over filling.  Trim top crust about ½ inch beyond edge of pie plate.  Fold edge of top crust under edge of bottom crust; pinch edges together to form a ridge.  Flute edge.  Cut several slits near centre of pie to allow steam to escape.  Bake 45 to 50 min. or until juices form bubbles that burst slowly.  Cool.

Apple Crisp

I kinda love that this is done in a crock pot!  A very simple recipe but the nuts and spices really work well together in this one!

6 cups thinly sliced peeled apples

2 tsp lemon juice

1/3 cup walnuts

1 1/3 cups uncooked quick oats

½ cup all purpose flour

½ cup packed light brown sugar

½ tsp ground cinnamon

¼ tsp ground ginger

¼ tsp salt

Dash ground nutmeg

Dash ground cloves

¼ cup cold butter, cut into small pieces

1. Spray crock pot with nonstick cooking spray.  Place apples in medium bowl.  Sprinkle with lemon juice; toss to coat.  Add nuts and mix well.  Transfer to crock pot.
2. Combine oats, flour, brown sugar, cinnamon, ginger, salt, nutmeg and cloves, if desired, in medium bowl.  Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
3. Sprinkle oat mixture over apples; smooth top.  Cover; cook on low 4 hours or on high 2 hours or until apples are tender.

Pumpkin "Ravioli" tossed with Bacon and Parsley

This is a bit fussy and I was nervous about using the pumpkin, but wow I loved it!  Admittedly I do love squash and the pumpkin had a great fall flavour.  Making the ravioli's takes a bit of time.  Got this out of Food and Drink Autumn 2011.

"Ravioli"
1 tbsp butter
1/4 cup finely diced onion
1 cup canned unsweetened pur pumpkin
1/2 tsp dried sage leaves, crumbled
1/4 tsp salt
pinches each nutmeg and pepper
1/2 cup finely grated Parmesan cheese
1/2 cup extra smooth ricotta cheese
2 eggs
about 2/3 of a 400 g pkg wonton wrappers

Sauce
4 strips bacon, thinly sliced
2 tbsp butter
2 tbsp chopped parsley
pepper to taste
Grated Parmesan for serving

1. Melt butter in  large frying pan over medium heat.  Add onion and stir just until tender, about 3 minutes.  Add pumpkin and seasonings.  Cook, stirring frequently, until pumpkin loses some of its moisture and flavours develop, about 5 minutes.  Remove from heat, turn into a bowl and cool completely.  Stir in cheeses then 1 egg until well blended.
2. Whisk remaining egg with 1 tbsp water.  It's easiest to work with about 10 wonton wrappers at a time.  Spoon 1 heaping tsp filling in centre of each wrapper.  Brush edges with egg mixture.  Pick up wrapper and fold together, pressing out excess air to form a triangle and enclose filling.  Squeeze edges tightly to seal.  Repeat with remaining wonton wrappers and filling (freeze any leftover wrappers).
3. Bring a large pot of salted water to a boil to cook ravioli.  Meanwhile in a large wide pan or frying pan, cook bacon until fairly crispy.  Keep warm.  Add ravioli to boiling water.  Cook until tender, 4 to 5 minutes.  Drain very well.  Add butter to bacon in pan, stirring until melted.  Then add ravioli, parsley and pepper.  Stir very gently to coat, serve with additional Parmesan.

Serves 4

Pumpkin Cupcakes

These are definitely kid approved!  Great for Halloween or any time, kids can help decorate once they are done.  Based on a recipe from Todays Parent magazine October 2009.

2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp each ground ginger, nutmeg and allspice
1/2 cup unsalted butter, softened
1 1/3 cups granulated sugar
2 large eggs
1 cup canned pumpkin puree
1/2 cup milk
Icing and decorating supplies

Preheat oven to 350F.  Line 16 muffin tin compartments with paper cupcake liners
In medium bowl, whisk flour, baking powder, baking soda, salt cinnamon, ginger, nutmeg and allspice.  Set aside.

Using an electric mixer, beat together butter and sugar until light and creamy - about 3 to 4 minutes.  Add eggs, one at a time, beating well after each.  Beat in pumpkin puree.  On low speed, alternately stir flour mixture and milk into butter mixture, starting and ending with the flour.  Mix until just combined.

Pour the batter into prepared cupcake liners, filling each 3/4 full.  Bake in preheated oven for 20 to 25 minutes; they're done when a toothpick poked into the middle of a cupcake comes out clean, with no batter clinging to it.  Let the cupcakes cool for 5 minutes, then remove from pan to cool completely.

Ice and decorate!