Pomegranate Pellegrino Mint Spritzer

Refreshing, Fruity and Sweet this drink is a great compliment and palate cleanser to all dishes. Super easy to make, it sparkles and impresses on the table. 

Ingredients:

2 bottles Pellegrino   Sparkling Natural Mineral Water

1 bottle Langers Pomegranate Cranberry Juice

1/2 cup packed fresh mint leaves 

1/2 cup sugar (or simple syrup) to taste.

Directions:

Combine all ingredients except mint to your taste.  

When sugar has dissolved place mint in pitcher and with a wooden mixing stick crush it on the bottom to release the flavors.  

Serve Chilled. 

Dark Hazelnut Chocolate and White Coconut Chocolate Mousse Duet

Creamy Rich FLUFF.. thats all I have to say about this dessert.

Chocolate Hazelnut Mousse


Ingredients:
12 Oz Ritter Sport Dark Hazelnut Chocolate ( you can also use the lindt chocolate hazelnut block, it just doesn't have whole hazelnuts like the Ritter Sport)
4 egg yolks
1/2 white cup sugar
1 tsp Almond Essence
3 cups heavy whipping cream




White Coconut Chocolate Mousse


Ingredients:
9 oz Lindt White chocolate coconut (1 1/2 blocks)
2 egg yolks
1/4 cup white sugar
1 1/2 cups heavy whipping cream


Directions:
Make each mousse one at a time. Have your bowls ready to spoon it in. Start with your dark chocolate mousse.
Melt the chocolate over a double boiler setup
While the chocolate is melting, in a large mixing bowl, combine the egg yolks and sugar and beat, with a hand-held mixer, until very pale and thick and have doubled in size.
Whisk in the Almond Essence.


When the chocolate has melted, whisk it into the egg yolk mixture. It will thicken extremely quickly .. don't panic it will work out once you work in the cream.


In a medium bowl, whip the heavy cream to medium peaks.
Using 1/3of the cream really mix it into the chocolate egg mixture well getting out most lumps.
Then gently fold in half of the remaining cream.
Even more carefully fold in the last section of the cream into the chocolate mixture. until it is all incorporated
Transfer the mousse to individual serving dishes.
Repeat the process for the white chocolate mousse and pour on top of the dark chocolate.
This is great because you can make it the night before.
Cover and refrigerate for AT LEAST 2 hours.

Apple and Ginger Glazed Fall Apart Ribs with Zesty Fresh Apple Chutney

I decided to use my technique for fall off the bone BBQ  ribs (see posted recipe) but I put a fall flavor twist to it.

So here we have juicy succulent sweet ribs. My husband tasted  said they were the best he has had and actually prefers them to the BBQ flavored ribs.

Ingredients

1-2 racks Baby Back Ribs (Costco has a great pack of baby back ribs that are excellent quality and cook to perfection each pack has 3 racks)
1 batch of Apple Ginger Glaze (See Glaze Recipe)
2 TBS Liquid smoke
Water
1 batch of Rib Rub (see rub recipe)

Rib Rub Ingredients:


1 TBS garlic powder
1/2 TBS Ground Cloves
1/8 cup brown sugar
1/8 cup salt (Kosher is best)
1/8 cup onion powder
1/8 cup paprika
1 TBS black pepper
1 TBS chili powder
1 TBS dry mustard

1 TBS red pepper (Cayenne Pepper)

Combine all the spices ina bowl until ready to use.

Makes enough for 2 racks of rib

Pre-Heat oven to 270F (132C)

Remove ribs from packet. Pat dry with a paper towel.

To prepare the ribs for maximum tenderness you need to strip the back of the clear membranes. 

With a sharp knife (preferably one that is long and skinny) you need to try to slip it between the membrane and the flesh. If you have too much difficulty doing this (it took me 2 racks to perfect it myself) at least scour the membrane so it can split off the meat when it cooks. If you do this be carefulnot to slice too deep so as to get into the flesh.

This takes time but I think it makes a huge difference in the end product, if you can try to slice the membrane off altogether that will produce the best result.

Prepare a roasting pan by placing approx 1 inch water in the bottom. Add your liquid smoke to this water.

Place the roasting rack in the pan to check the water will not be touching the meat.

Apply rub liberally all over the racks of ribs (note if your ribs are too long for the pan you might have to cut them in half)
Once spiced place them on the roasting rack, it is o.k. to place some on top of each other.

Cover with tin foil. Place in oven on middle rack and cook for 7-8 hours.

When ribs are done in the oven heat your BBQ/Grill to medium temp.

While the ribs are laying on one side coat it with your Apple Ginger sauce.
Coat some nonstick oil on the BBQ right before you put on your ribs .. the tender meat will stick!
(If a thunderstorm comes roller in while you are cooking outside it is o.k. to cook these in a large skillet instead - --- just speaking from experience)

Using long tongs or a super long spatula VERY carefully pick up ribs (1 rack at a time people). They are so tender they will slide off the bone when you try to pick them up. Place them on sauce side down. .
Flip oh so carefully when the front side is heated through. Remember the meat is already cooked you are just basting and infusing your glaze flavor.

Seared Scallop with Shaved Lamb and Pea Puree

I LOVE this appetizer.

This whole dish was simple in seasoning, but has a few seperate components when put together make it burst with flavor. The small shaving of lamb compliments all the flavors of the puree and scallop.

I think this was my personal favorite of the luxury dinner night. If you can't afford or find lamb in your area then you could leave it out.. but if you have the chance to make it all you won't regret it.

Ingredients:



1 Batch of Pea Puree (see pea puree recipe post)
6 large Scallops
Count your Scallops - 1 per serving is plenty.. unless you know someone will like seconds do one or two more than needed- just in case!
Salt and Pepper to Season
Olive oil


Directions:


 Scallops

Pat your Scallops dry.
Coast liberally with olive oil. Season both sides with salt and pepper.
Heat a stainless steel pan on high. Add in a coating of olive oil.
When heated add your scallops, they should hiss happily when they hit the pan.
Let them sit approximately 1 1/2 - 2  minutes each side (they won't take long). Be careful they don't stick to the pan. You should have lovely crispy brown scallops.


while the scallops are sizzling cook your lamb...............


Shaved Lamb Rack of Ribs

Ingredients:

3 Lamb Ribs
Salt and Pepper
Olive Oil


Directions:

Take a rack of lamb ribs and cut off 3.
Like with the scallops, Rinse ribs and pat dry with paper towel.
Heat Pan with olive oil on high temp.
Season ribs liberally with Salt and pepper on all sides.
Place ribs in pan and let them cook and sizzle to taste. I don't like rare lamb so I cooked my a little longer. It's up to you.
When done remove from pan onto a cutting board and slice very thinly.

PUTTING IT ALL TOGETHER.

On a nice white plate scoop a dollop of pea puree. Add small shavings of hot lamb and then top with Scallops. Clean plate edges if needed and serve. Simple and beautiful.

Pea Puree

I decided to try a pea puree after the big "Top Chef" debacle of who stole the pea puree.

 It made me think .. what is all the big deal with pea puree.

I am glad I was cheeky enough to try it because I think it was the show stopper of my luxury dinner menu.

Give it a try, even your pea haters might reconsider their attitudes to little ball of green.

(This can be made the day before and simply re-heat when ready to serve)


3 french shallots, finely chopped
1 garlic clove, finely chopped
2 slices Pancetta finely chopped (you can substitute a thickly sliced non smoked bacon in here)
135g (1 cup) frozen peas (YES FROZEN)
3 tablespoons chicken stock or water


Melt the butter in a saucepan over low heat. Cook the shallots, garlic and pancetta for 3 minutes, or until soft but not coloured. add the peas and stock. cook over high heat for 3 minutes, or until the liquid has evaporated.


Cool a little, then puree in a food processor until smooth. Season to taste. (I used an emulsifier... I LOVE that thing. puree and keep puree-ing until it is pretty much silky smooth)

Trio of Pastry Cups

~Caramelized Sweet Onion and Feta~You are guaranteed to find each person will at least love one of these three if not all of them. They are teeny enough that you can snack and munch and save room for the rest of the meal.

~Grilled Bacon Mushroom and Fresh Herbs

~Brie and Cranberry Salsa~

Puff Pastry Cups

4 sheets Puff Pastry Sheets(found in the frozen section of your supermarket)

Allow your Pastry to thaw to complete.


Pre-Heat Oven to 400 F.
Spray a mini- muffin tray with non-stick spray. Also do a large regular muffin tray if you would like larger cups.


Roll your pastry to thin it out into a square shape. Cut it into squares (one sheet cut into 9 squares for me). Place the square in the muffin cups. Press it into the bottom to help it to form and keep shape as it puffs up. Trim the edges of pastry off the top of the muffin top edging.


Place in oven and cook until just barely crispy. Do not cook fully as then they will over cook when you fill them. You just want to firm up the middle .


Pastries will Puff up and you might think they are not cup shape. Just get the back end of a knife or spoon and while baking gently press in the middle. Repeat again once the come out of the oven and are a little malleable.

 

Fillings

Brie and Cranberry Salsa (Salsa must be done 3 days before hand)


Ingredients:

1 packet of Craisens (dried cranberries will do)
2 cups Red Wine Vinegar
1 Cup Sugar
1 TBS chopped dried Rosemary
1 large Triangle of Brie.


Directions:


Combine Vinegar and Sugar in a re-sealable bowl. Stir and try to break down the sugar as much as you can. Add the rosemary.
Add Cranberries and mix, thoroughly coat them evenly.
Seal and refrigerate, when ready to place in cups drain it completely from the vinegarette, squeezing it out with a colander.

To Serve - Place as much brie as you can in your pastry cup without it overflowing. Bake in 400 Degree oven until Cheese is fully melted and bubbling slightly.

Remove and top with cranberries.


Grilled Bacon Mushroom and Fresh Herbs


Ingredients
4 cups Button mushrooms medium finely chopped
5 slices Meaty Bacon (chopped to same size as mushrooms)
2 TBS Worcestershire sauce
olive oil
2 sprigs fresh oregano
2 sprigs fresh thyme
1 tsp fresh parsley chopped
1 tsp beef Bullion
3 garlic cloves smashed
salt to taste


Directions:


Get the leaves off your sprigs of herbs and finely chop them all together. Place aside.
Cut your bacon into good sized pieces. I like to know I'm really eating bacon when I take a spoonful of this toss.
With aluminium foil create a tray with good sized sides. (Give it enough room so you can bring the sides into the middle to form a mini lid).- If cooking indoors and not on a grill simply place the foil on a cookie sheet and cook on a high temperature in your oven.
Spray the foil with non stick spray.


Put the bacon and mushrooms on the foil. Drizzle with olive oil. Sprinkle on the herbs and beef bullion powder and salt on mixture.... roll up your sleeves and toss it through with your hands.


Nestle the smashed garlic cloves on the bottom under the mushroom mixture.


When ready place it on your grill and fold the edges of the foil inwards to keep some of the steam in. Let it sit on there without stirring for about 15-20 minutes.

When vegetables are starting to soften, drizzle on your Worcestershire sauce. With a spoon start mix/stir the vegetables and let them sit again, open the foil and continue to stir and then mix your toss until are completely cooked through.


Remove from grill and spoon into your pastry cups.


Caramelized Sweet Onion and Feta


Ingredients:


2 Large red Onions (Finely Chopped)
1/2 cup TBS Butter
Salt to Taste
1 cup chopped Feta Cheese.
1 TBS Balsamic Vinegar
1/2 Cup Heavy Cream
2 eggs


Directions:


Heat pan to medium. Melt 1/2 butter in the pan and add the onion. Cook it on medium low heat. As onions cook keep adding parts of the butter to keep it moist. They will cook for approx. 20-30 minutes. At the end when the onions have darkened without burning add the balsamic vinegar.


Whisk egg and cream together, adding salt for seasoning.


Place a small amount of onion in the bottom of your pastry cup. Top with some Feta then pour in the egg cream mixture. Place in oven and cooked until set. (egg should be softly cooked through like a quiche)



Cranberry and Herb Salsa

This zingy little chutney/salsa is the perfect accompaniment to baked brie, or on salads.

I also save the vinegar sauce used for marinating and turn it into a salad dressing!

Ingredients

1 large packet of Craisens chopped (dried cranberries will do)
2 cups Red Wine Vinegar
1 Cup Sugar
1 TBS chopped dried Rosemary



Directions


Combine 1/2 the vinegar and all the Sugar in a saucepan. Heat on low until the sugar dissolves, allow it to cool to room temp.
When cooled combine the remaining vinegar and herbs with the cooked sugar mixture in a re-sealable air tight container.
Add chopped dried rosemary
Add Cranberries and mix, thoroughly coat them evenly.
Seal and refrigerate.  When ready to serve strain the vinegar marinade (if you want to keep this for salad dressing reserve in a bowl). Try to squeeze out as much of the liquid as you can from the berries.


To Serve - This is a great palate cleanser for cheese platters. Serve chilled.