Showing posts with label #SundaySupper. Show all posts
Showing posts with label #SundaySupper. Show all posts

Sunday, December 14, 2014

Rhubarb Fool Cocktail #SundaySupper


A bright, refreshing drink that is just the right combination of tart and sweet, this rhubarb lovely is drizzled with a little cream and some tangerine or orange zest, and is guaranteed to get you in the holiday mood! 

The first time I ever saw rhubarb, perhaps in Sydney circa 1987, I had no idea what to do with it so I didn’t buy any. It looked like pink celery and that was odd. Was it a vegetable? Used for seasoning like celery was? I didn’t have a clue. Finally I bought one of the Australian Women’s Weekly magazines (This was, after all, way before I had internet access of any kind.) and all was revealed. Rhubarb is a fruit! Or at least it is used like a fruit, in compotes, pies and other baked goods. Technically, of course, it’s a vegetable.

Our favorite way to enjoy rhubarb, up till now, has been in an apple and rhubarb pie because the apples and rhubarb complement each other so nicely with the rhubarb breaking down completely and the apples still keeping a bit of their shape and bite.

Another favorite is the British classic rhubarb fool dessert made by folding stewed rhubarb through whipped cream.

But this drink, made with rhubarb syrup, may be my new favorite way to enjoy my tart pink friend. I mean, really, just look at that color!



This week my Sunday Supper group is gearing up for the holiday parties by bringing you a plethora of concoctions, some made to imbibe directly, others using alcohol as an ingredient or flavoring. Many thanks to DB from Crazy Foodie Stunts and Alice from A Mama, Baby & Shar-pei In The Kitchen for hosting this fun event. Make sure to scroll down to the bottom to see the whole link list of libation-full recipes.

Ingredients
1 1/2 oz or 40ml rhubarb syrup
2 oz or 60ml vodka
2 cups crushed ice
Couple of tablespoons lightly whipped cream
Orange zest

Method
Put the crushed ice into a cocktail shaker and add in the rhubarb syrup and vodka.

Shake well for a minute or so, allowing the ice to melt a bit.

Pour the liquid through the strainer into a martini glass. Garnish with a drizzle – or more – of the whipped cream and a few pieces of orange zest.

I put my whipped cream in a decorating bag for easy drizzling but you can just as easily pile the cream into the top of the glass.

Enjoy!

If you are feeling extra generous, let your helper lick the cream off your empty glass. 

We are set to PARTY this holiday season! Join us!

Libations
Savory and Sweet Libational Dishes
Libational Desserts
Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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Sunday, November 30, 2014

Brandy Truffles #SundaySupper

Deep, dark and chocolatey, these easy-to-make truffles are spiked with heady brandy and rolled in cocoa. The addition of digestive biscuit crumbs makes them less sticky so they are easier to roll. 

This week my Sunday Supper group is bringing you some great gifts from the kitchen and nothing says Have the Merriest of Christmases like a gift of chocolate and booze! These pretty little truffles have both in spades. Make sure to scroll down to the bottom of my recipe to see all the other great gifts from the kitchen. Many thanks to my friend, Renee from Magnolia Days for hosting this special event.

Ingredients
7oz or 200g semi-sweet chocolate chips
3/4 cup or 175ml whipping cream
5 tablespoons brandy
3 1/2 oz or 100g cocoa
 8 3/4 oz or 250g digestive biscuits (Graham crackers can be substituted but since they are drier, you might not need as many.)

To serve or gift: small paper muffin cups

Method
Tip the chocolate chips into a heatproof bowl.  Heat the cream in the microwave or in a pot on the stove until it is just about to boil.

Pour the hot cream over the chocolate and stir until all the chips are melted.



Add in the brandy and stir well.


Pop the mixture in the refrigerator to cool. Set a timer for 20 minutes and stir the mixture when it goes off and put the bowl back in the refrigerator. Keep doing this until the mixture is completely cool.

Meanwhile, put your digestive biscuits in a plastic bag and use a rolling pin to crush them to a fine powder.


When the chocolate/cream mixture is cool, stir in the digestive biscuits a few spoonfuls at a time, until you reach a consistency firm enough to roll into balls and hold their shape. I used all the biscuit crumbs in mine.



Put your cocoa in a bowl and use a teaspoon to scoop out some of the truffle mixture. Roll it between your palms to create a smooth ball and set it in the cocoa. Shake the bowl gently to move the truffle around so it gets coated with the cocoa.



Remove the cocoa-coated truffle from the bowl and place in a small paper muffin cup. Continue rolling and coating until all the truffles are made.

A friend was helping me so she insisted on using gloves.


These are a great gift to take along for a holiday party, especially if arranged on a pretty Christmas plate.


Enjoy!



Do you need inspiration for more gifts from the kitchen? We’ve got you covered!

Beverages
Bread
Appetizers and Snacks
Condiments and Sauces
Savory and Sweet Mixes
Desserts and Sweets
Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET.

Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

  Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


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Sunday, November 23, 2014

Leftover White Wine Syrup #SundaySupper


Sweet vanilla orange syrup with a tart finish from the dry white wine is beautiful drizzled over ice cream, soaked into a pound cake or stirred into an after dinner coffee.

Leftover wine? 
I can hear you now because I have said similar, “What is this leftover wine of which you speak?” Does. Not. Compute. But if you are having a dinner party, and guests bring wine, chances are that several bottles will get opened because one person prefers un-oaked Chardonnay and another likes a sweeter Riesling, while a third guest’s tipple of choice with turkey is a crispy Sauvignon Blanc. Put me in that last category, unless you are offering a quality red, which I will take over any white, any day, even with poultry. The fact of the matter is that sometimes, when the guests go home in a timely fashion, you can tidy the kitchen and put your feet up with the last glass of your preferred wine, but you might still have leftovers in the bottles you aren’t crazy about.

Here’s the solution: a white wine syrup with sugar and vanilla and orange peel that can be served over ice cream or used to drench a pound cake or can even be bottled up as a hostess gift for the next round of parties. And that’s what I call thinking ahead!

Today our Sunday Supper group is looking ahead to Thanksgiving leftovers and making them into more fabulousness. Many thanks Jennie of The Messy Baker for hosting this event. Make sure you scroll down to see the whole link list.

This recipe is adapted from Real Simple.

Ingredients
1 vanilla bean
3 1/8 cups or 750ml assorted white wines
1 cup or golden caster sugar (White sugar can be substituted but the unrefined stuff adds more flavor.)
Zest of 1 orange
Pinch sea salt

Method
Split the vanilla bean lengthwise and scrape out the seeds.



Peel just the orange part off of the orange peel, making sure to leave the bitter white pith behind.

In a large saucepan, combine the wine, sugar, orange zest and vanilla seeds and pod.



Bring to a boil.



Then reduce heat and simmer until the wine mixture is slightly thickened and reduced to about 1 cup or 240ml, 35 to 45 minutes.




Put a heatproof strainer over the pot and use tongs to remove the vanilla pod and the pieces of orange zest and put them in the strainer. Allow them to drain completely. You don't want to waste even a drop of this precious syrup.



If you want to save them for a further purpose, the vanilla bean and orange zest can be placed on parchment paper and allowed to dry completely. Add the vanilla bean to sugar in a closed container to flavor the sugar. The orange zest can be used for cake or cupcake decoration.


Pour the syrup into a sterilized jar and screw the lid on tight. It will thicken even more as it cools.

This is beautiful syrup, speckled with vanilla seeds and shimmering with delicious flavor. Drizzle it over ice cream or mascarpone with fruit for an elegant dessert.

Enjoy!

Are you already anticipating those Thanksgiving leftovers? Frankly, the leftovers are almost my favorite part. Have a look at these great recipes that turn your leftovers into something special!

Breakfast
Main Dish

Side Dishes

Sandwiches

Condiments & Sauces

Dessert

Cocktails & Drinks


Sunday Supper Movement
Join the #SundaySupper conversation on Twitter on Sunday!

We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtagand remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.


Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


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Sunday, November 16, 2014

Lapin au Cidre – Cider Braised Rabbit #SundaySupper

Lapin au cidre is a specialty from Normandy and, as in most of the Norman dishes, apple and cream feature prominently. The dual apple role is played here by calvados, an apple brandy, supported by a dry alcoholic apple cider. The addition of sour cream or crème fraîche creates a luscious sauce you’ll want to eat with a spoon. 

On the Hunt for deliciousness
As I mentioned in my preview post,  I am hosting Sunday Supper this week with my talented friend, Tara, from Noshing with the Nolands. Our theme is On the Hunt, so we are sharing recipes with ingredients that are hunted or foraged, including wild game like venison, boar and rabbit or vegetarian options like mushrooms, truffles, wild berries or even edible wildflowers and greens. And to make sure that our urban members could also take part, the recipes can even include a special ingredient that you have to source online or hunt down at specialty markets!

I grew up with a father and uncles and cousins who loved to hunt so game wasn’t unusual fare but if you didn’t hunt for it, you didn’t eat it. When we were living in Paris though, many moons ago, it was fun to go to the market or grocery store and see frogs’ legs right along side the chicken and rabbit as prominently displayed as the beef. The rabbits were either whole, minus the heads, or more commonly, only the thigh/leg pieces were offered. Those are what I tended to buy. We called them bunny haunches and I’d sing “Little Bunny Fufu” as they simmered. I know, I know, I have a perverse sense of humor. A thousand years as a Girl Scout will do that to you.

One day I opened my mailbox to find a big promotional envelope inviting me to join a recipe club. For a number of francs that escapes me now, I could get recipe cards by mail each month. The envelope contained sample cards, which I was free to keep even if I didn’t join. We never know how long we’ll live any place, so I didn’t sign up but I have used the sample cards many times through the years.

The reverse has the recipe and says in tiny letters: Cette fiche extraite de la collection Mes Recettes Préférées est un échantillon
Or This record extracted from the collection My Favorite Recipes is a sample.


Ingredients
1 large carrot
1 stalk celery
3 shallots
4 cloves garlic
2 tablespoons olive oil
2 tablespoons butter
6 rabbit thigh and legs (Mine weighed about 2lb 10 oz or 1.2 kg)
1/3 cup or 80ml calvados (Substitute cognac if you don’t have calvados.)
1 cup or 240ml dry apple cider (I used Strongbow Original which is still available in Dubai.)
1/2 cup or about 125g crème fraîche or thick sour cream
Several sprigs fresh thyme
2 bay leaves
Sea salt
Freshly ground black pepper

To serve: Good handful flat-leaf parsley, chopped

Method
Peel the carrots, shallots and the garlic. Chop them finely, along with the celery.

Heat the butter and oil in pan large enough to fit all of the rabbit pieces in one layer without too much crowding.



Brown the rabbit pieces on both sides in the pan. Once they are browned, add the vegetables. Don't forget the shallots like I did. I added them later, after the calvados. You add them now, okay?



Fry them for a few minutes and then add the calvados. You are supposed to flame it at this point but I couldn’t get mine to light for a photo.

Add in the cider and season with salt and pepper.



Add in the thyme and bay leaves. Cover the pot and cook over a low flame for about 50-60 minutes.



At the end of the cooking time, add in the crème fraiche and mix well.

Cook for a few more minutes with the lid off so that the sauce can reduce in volume and thicken slightly.



Taste the sauce and add more salt or pepper if needed. Sprinkle with chopped parsley and sing a round of "Little Bunny Fufu" to serve.



Enjoy!

Have a look at all the fabulous On the Hunt recipes my Sunday Supper friends are sharing today! And scroll down for details on how to join us for the Twitter chat this evening that Tara will be hosting.

Spread it on Thick

Nibbles and Sides

The Main Event

Sweet Treats


Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Thursday, November 13, 2014

On the Hunt - #SundaySupper Preview

Braised rabbit or bunny haunches, as we call like to call them in our family.
This Sunday I’m hosting Sunday Supper again with my partner in the perfect time zone, Tara of Noshing with the Nolands. Our theme is On the Hunt and we’ll be sharing recipes for dishes made with ingredients you hunt for, so that will include game like venison and rabbit as well as foraged wild mushrooms or pick-your-own veggies and fruit or perhaps even some exotic spice you have to travel to a distance shore or ethnic market to source.

Here’s a preview of the recipes to come this Sunday!

Spread it on Thick

Nibbles and Sides

The Main Event

Sweet Treats


Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

 Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


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Sunday, November 2, 2014

Fresh Salmon Carpaccio #SundaySupper

This lovely party platter of thinly sliced fresh salmon is something between ceviche and sashimi. The salmon is well dressed with lemon and fennel and shallots but still rather “uncooked” compared to full-on ceviche. The taste is fresh and light, perfect for a holiday buffet or dinner party starter.

It's all about balance.
This week my Sunday Supper group is anticipating the richness of the upcoming holiday season and bringing you some lighter dishes to offset the excess. Our host today is the lovely Kathia from Basic N Delicious. I adore smoked salmon so it’s a special treat during the holidays, but I know the salt content is ridiculously high. This fresh salmon carpaccio is a much healthier option and with the added bright flavors of fennel and shallot, I promise, you won’t miss the salt at all.

Ingredients
For the carpaccio:
About 1 1/2 lbs or 700g very fresh salmon, already skinned (The fish guy can do this for you.)
2 lemons (7 oz or 200g)
3 shallots (about 2 1/2 oz or 70g)
1 small bulb fennel with fronds (almost 4 oz or 110g)
2 teaspoons sugar
1 teaspoon sea salt
1/8 cup or 30ml extra-virgin olive oil

To serve:
1 tablespoon capers, drained and dried
Reserved fronds from fennel bulb
Optional: brown or soda bread

Adapted from this recipe on BBC Good Food.

Method
Cut your salmon into three or four pieces and wrap it very tightly in cling film. Freeze for at least an hour to make slicing thinly easier. A very sharp knife is a must so this is a great time to sharpen yours.

While the salmon gets slightly frozen, we can make the dressing.

Cut the root end and the hard tops off the fennel bulb and discard them but keep the green fronds for decorating the salmon later, if desired. Slice the fennel bulb as thinly as possible.



Peel then do likewise with the shallots.



Zest and juice your lemons into a medium sized mixing bowl, discarding any seeds. Add in the salt, sugar and olive oil, then whisk to combine.



Marinate the sliced fennel and shallots in the dressing until the salmon is ready for slicing.



Add a little dressing with fennel and shallots into the bottom of a deep bowl.



Remove one piece of salmon at a time from the freezer so the others don’t thaw out while you slice.

Slice your salmon thinly and lay the pieces on top of the dressing.



Keep slicing and layering with a few drizzles of dressing, fennel and shallots until all of the salmon is sliced. Pour any remaining dressing over the top.



Cover the bowl with cling film and chill in the refrigerator for at least two hours.

After a few hours.


To serve, lay the salmon slices with fennel and shallots out in a single layer on a large platter. Scatter the salmon with the reserved chopped fennel fronds and capers.



The original recipe says to serve with brown or soda bread but I must confess that we sat outside and just ate it straight off the platter with small forks. It was superb.



Enjoy!

Are you looking for some healthy recipes to balance out your holiday excesses? Check out all the great drinks, dishes and desserts we have for you this week!

Drinks
Appetizers or starters
Main Dishes
Side Dishes
Desserts

Sunday Supper Movement Join the #SundaySupper conversation on Twitter on Sunday!

We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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