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Archive for the ‘Dessert’ Category

While my family experience a super long weekend (4 days for most Canadians), I suffered through a typical weekend in Maine. However, I was determined to have some resemblance of an Easter dinner that would remind me of home. And whats my favourite supper, Mom? That’s right, scalloped potatoes and ham. sigh.  So, my easter dinner menu is Mustard & Brown Sugar Glazed ham, scalloped potates and my Grandmother’s butterscotch pudding.

I picked up a 6 lb shank ham on Saturday morning and a bag of Maine potatoes. (PEI potatoes would have been optimal, but I’d have had to go to Shaws for those). I started dinner around 11:30am on Sunday and it was done to perfection by 6:30pm. This was my menu.

Brown Sugar & Mustard Glazed Ham

  • cooked ham
  • 3 tbsp mustard (mix of yellow and spicy brown)
  • 2 tbsp brown sugar
  • 1 tbsp honey

I slow cooked the ham at 300F for 4 hours.  Once cooked, I carved the ham for 6 portions. Layer ham slices in a casserole dish, drizzle with glaze and put back into the oven for 10 minutes. 

Mom’s Scalloped Potatoes

  • 2 lbs sliced potatoes (yukon or russets)
  • 3 cups milk
  • 3 tbsp butter
  • 2 tbsp corn starch
  • salt and pepper

I peeled and rinsed 2 lbs of potatoes and then sliced them with a mandolin.  Toss potatoes loosely into a dutch oven.  Warm milk and butter on stove top, pour over potatoes. Bake in oven at 325 for 1 hour.  My grandmother always topped her potatoes with onions and strips of bacon – I didn’t have either on hand, but wish I did.

Spring Aspargus

  • 1 lb thin asparagus
  • lemon zest
  • olive oil
  • salt and pepper

I grilled the asparagus in my cast iron skillet for 4 mins, then removed the pan from the stove.  I misted with olive oil, seasoned with salt and pepper and then zested one lemon. Cover with foil and let rest for 5 mins.

Nanny’s Butterscotch Custard

  • 1 can evaporated milk
  • 1 cup water
  • 1 cup dark brown sugar
  • 7 tbsp corn starch
  • 2 egg yolks
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 tbsp butter

Warm liquids on stove, and mix in dry ingredients. Cook for 1 minute.  Add 1/3 cup of liquid to egg, beat well.  Return egg mix to pan and continue to cook while stirring, about 2 minutes.  Once custard comes together and thickens, remove from heat.  Stir in vanilla and butter.  Use for either a pie filling, or individual pudding cups.

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I was lucky enough to receive a beautiful Kitchenaide 12 cup food processor for Christmas.  One of the primary reasons I really wanted a food processor was to experiment making more pastry type items.  I find that my stand up mixer isn’t amazing at doing everything.

And so yesterday, I took out the processor and began experimenting with my first ever tart shell. 

White Whole Wheat Tart Shell

  • 1 1/4 cup www flour
  • 1/4  cup sugar
  • 1/4  tsp salt
  • 8  tbsp cold butter, cubes
  • 1 large egg yolk
  • 1 tsp vanilla
  • 1 tbsp cold water

Process the dry in the processor. Add butter and pulse until crumbly. Add the wet ingredients and pulse dough into a ball.

Roll dough into tart shell and put in fridge for 30 minutes.  Preheat oven to 375 F.  Puncture dough with fork and cover with tin foil and pie weights. Cook for 10 mins. Remove foil and weights and cook until brown; another 6-8 mins.  Cool.

Cherry Macaroon Tart Filling

The filling for this tart shell was inspired by Heidi over at 101 Cookbooks.  I had 2 cups of cherries pitted and halved frozen that I needed to use.  But wasn’t sure how to ‘fill’ up the shell with only 2 cups of cherries.  And so, a macaroon topping of sorts.

  • 2 cups cocconut
  • 1/2 cup sugar
  • 4 egg whites

I dumped the 4 egg whites into the mixer and started whipping on high speed while slowly pouring the sugar in. As the whites became stiff, I added the coconut in 4 increments. 

I drained the cherries and spread them over the bottom of the shell.  Then topped them with the macaroon mix.  Bake in 350 F for 20 mins or golden on top.

The tart turned out surprisingly good for my first try.  I was also nervous about using  white whole wheat flour.. but its all I have in the pantry now.  But all in all, it was shockingly delicious.

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