Tart Lemon Peel and Cheese Danishes

These were a huge hit at home although I must admit I left out the candied Lemon Peel.  Either way these are an easy way to make Danishes and are delicious.  From Food and Drink Holiday 2014.

2 lemons
2 cups granulated sugar, divided
1/2 cup water
1 block (225 g) cream cheese, at room temperature
1 tsp all purpose flour
1/2 tsp vanilla extract
2 eggs
1 pkg (397 to 454 g) store bought puff pastry, defrosted.

• Using a vegetable peeler, pull long strips of peel and pith from one end of lemon to the other.  Cut into strips about 1/4 inch thick.  Bring a saucepan filled with water to a boil.
• When boiling add peel.  Cook for 1 minute.  Using a slotted spoon, remove to a bowl of cold water.  Repeat this step 2 more times.
• Pour 1 cup sugar and 1/2 cup water into a medium saucepan.  Set over medium heat.  Heat until sugar dissolves.  Add peel. Simmer until lemon is tender and mixture is syrupy, about 10 minutes.  Using a slotted spoon, remove peel to a rack.  Let cool completely.  When cool, place 1/2 cup sugar in a small bowl.  Add peel and turn to evenly coat.  Remove to a lightly oiled rack set over a baking sheet.   Let cool and dry for at least 3 hours or overnight.
• Finely chop half of lemon peel.  Place cream cheese in a bowl.  Using a stand mixer or a hand mixer, beat until smooth.  Add all purpose flour, vanilla, 1 egg and remaining 1/2 cup sugar.  Beat on low speed until evenly mixed.  Add chopped peel.  Beat until evenly mixed.
• Using a floured rolling pin, roll out half of pastry over a lightly floured counter until 12 x 12 inch square.  Cut into 4.  Repeat with remaining piece of pastry.  Arrange pastry squares over 2 parchment lined baking sheets.  Divide and spoon cream cheese mixture over centre of each.  Beat remaining egg in small bowl with a little water.  Brush over edges of pastry.  Working 1 pastry square lift 2 opposite corners and pinch together over cream cheese.  Repeat with remaining pastries.  Refrigerate for 30 to 60 minutes until chilled and firmed up.
• Preheat oven to 400F.
• Brush pastry tops with egg wash.  Bake in centre of preheated oven until pastry is golden, about 16 to 20 minutes.  Carefully press a few pieces of candied lemon peel into tops of warm pastries. Serve warm or at room temperature.

Beef Kabobs with Horseradish Sauce

These are packed with flavour and I love the horseradish/yogurt sauce to go with them.  A fun and quick meal to make on the BBQ.  From Canadian Living/The Barbecue Collection.

2 cloves garlic
1/2 tsp coarse sea salt
4 tsp mined fresh rosemary
1 tbsp olive oil
1 tsp pepper
450 g Beef top blade flatiron grilling steak or beef flank marinating steak, cut into 1 inch cubes

Horseradish Sauce:
2 tbsp each sour cream and 2% Greek Yogurt
1 tbsp minced fresh chives
1 tbsp extra hot prepared horseradish

• On cutting board, coarsely chop garlic; sprinkle with salt.  With flat side of knife or fork, mash into paste.
• In large bowl, stir together garlic paste, rosemary, oil and pepper; toss with beef until coated.  Marinate for 30 minutes.
• Thread onto skewers.  Grill on greased grill over high heat, turning once, until desired doneness, about 7 minutes for medium rare.

Horseradish Sauce:

• Stir together sour cream, yogurt, chives and horseradish.  Serve with kabobs.

Squash and Gruyere Frittata

A great way to start your day or end it!

1 tbsp butter
1 Acorn Squash and 3 shallots
Olive Oil
1 packed tbsp thinly sliced fresh sage or basil leaves
10 large eggs
1/4 cup water
1/2 tsp salt
3/4 cup coarsely shredded Gruyere cheese

• Cut squash and shallots into 1/2 inch pieces, sprinkle sage over them and place on a tray drizzle with olive oil and roast in 425 F oven for 30 minutes or until soft 
• Whisk eggs, water and salt in a bowl.  Melt butter in skillet; pour squash and shallot mixture in skillet.   Pour eggs over squash.  Reduce heat to medium low.  Cover, and cook until set on bottom and edges but the top is still loose, about 3 minutes.  Sprinkle Gruyere evenly over the top.
• Broil frittata until just set, about 1 minute.  Cut into wedges to serve.

Danish Meatballs

A family favourite.

1/2 lb lean ground pork
1/2 lb ground veal
1/2 cup all purpose flour
1 tbsp cornstarch
1 tsp baking powder
1 small grated onion
1 egg
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
3/4 cup milk
Oil for frying

Mix all ingredients well in a large bowl.  Heat oil in non stick frying pan.  Form meatballs with tablespoon and fry until golden brown.  Place in oven safe dish.  Bake in 350F oven for 30 to 40 minutes.

Hong Kong Meatballs

A different take on meatballs for the family.

1 lb ground beef
1/4 cup fine dry bread crumbs
1/4 tsp salt
Dash pepper
1 tbsp salad oil
2 cups sliced mushrooms
1 pkg onion sup mix
3 cups water
1 cup rice
2 tbsp soya sauce
1 cup sliced celery

Combine beef, bread crumbs, salt and pepper.  Shape into tiny meatballs, about 30.  Brown meatballs in oil.  Pour off fat.  Add remaining ingredients, except celery.  Cover and cook at 20F for 25 minutes.  Add celery and cover.  Cook an additional 15 minutes.  Serves 4.

Tomato Cucumber Guacamole

A nice side dish or condiment for burgers.

1 pint cherry or grape tomatoes, halved
1 large English cucumber, peeled and coarsely chopped
2 avocados, coarsely chopped
1/4 cup red onion, chopped
1 1/2 tbsp lime juice
1 tsp grated lime rind
1/2 tsp ground cumin
Salt and pepper to taste

In a bowl, toss tomatoes, cucumber, avocado, onion, lime juice, rind, and cumin.  Add salt and pepper to taste.

Sweet and Sour Meatballs

The carnivores in my family love these kinds of recipes, serve with rice or a mashed potato.

1 lb ground beef
3/4 cup diced celery
1/4 cup chopped almonds
1/2 tsp salt
2 tbsp minced onion
2 eggs

Sauce:
1/4 cup sugar
3 tbsp cornstarch
1 cup boiling water
2 chicken bouillon cubes
1/4 cup vinegar
2 tbsp soya sauce
1/2 cup pineapple juice
1/2 cup green pepper, cut in strips
1 cup pineapple chunks

Mix first 6 ingredients.  Make meatballs.  Fry for 20 minutes.  Mix sugar and cornstarch.  Dissolve chicken cubes in 1 cup boiling water.  Stir in cornstarch.  Add vinegar, soya, pineapple juice and chunks.  Cook until smooth.  Pour over meatballs; simmer 15 minutes.  SErve with rice.

Serves 6