Perfect Poached Salmon In A Bernaise Sauce

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I am rushing around this morning baking like crazy for the week ahead.  Yesterday I made the traditional black beans for the Christmas Day family lunch as well as cocktail cheese biscuits AND this easy poached salmon for dinner.  I bought a piece large enough to use the leftovers for the salmon mousse I will be making tomorrow for Madame Mere's guests from out of town.  Yes, MM is entertaining in her new apartment already! who would have thought...

This recipe was perfect and very easy to make.  The salmon should be cold so plan ahead, but it is also very good at room temperature.  I have to confess that  I simply did not have the time to cool it properly and I made it primarily to have leftovers for the the salmon mousse I will be making today.   One caveat, though...the cooking time in the recipe is different from that in the video.  Bake it for 15 minutes unless you like a  medium rare salmon which is very sophisticated but not to my liking.   It will still be very moist.

I love Alex Hitz but he is a big proponent of using salted butter in his cooking and I am not.  I prefer to control the salt myself and I have been cooking too long to change all my recipes now.  It is silly to buy one pound of salted butter just to make his recipe, so adjust the salt in the Bernaise sauce accordingly if you decide to use unsalted.

The recipe appears in this month's House Beautiful.

Perfect Poached Salmon With A Bernaise Sauce

For the Poached Salmon

Yield: 6 to 8 servings

Ingredients:

2 tablespoons minced shallots

2 pounds boneless, skinless salmon

½ teaspoon salt

¼ teaspoon ground black pepper

1½ cups white wine

2 tablespoons salted butter, cut into quarters

Directions:

Preheat the oven to 375° F. Add 1 tablespoon of shallots to a 9" x 13" baking dish and spread them out evenly.

Season the salmon on each side with the salt and pepper, then place it in the baking dish. Spread the remaining shallots on top. Pour the white wine over the salmon and dot the fish with the butter. Lightly press a sheet of wax paper onto the top of the salmon.

Bake the salmon for 10 to 12 minutes, (notice in the video he says 13-15 mins.) until cooked through but still rare. Remove it from the oven, pour off and discard the liquid, and let the salmon cool. When cooled, cover the fish with plastic wrap and refrigerate it for 3 hours or up to 3 days. Serve with the béarnaise sauce.

For the Béarnaise Sauce

Yield: 1 cup

Ingredients

¼ cup white wine

¼ cup white wine vinegar

1 tablespoon minced shallots

1½ teaspoons dried tarragon

⅛ teaspoon ground black pepper

⅛ teaspoon plus ½ teaspoon salt

8 tablespoons (1 stick) salted butter

4 egg yolks

1 tablespoon water

2 tablespoons lemon juice

1 pinch ground white pepper

Directions

1. In a large, heavy saucepan over high heat, combine the white wine, vinegar, shallots, tarragon, black pepper, and ⅛ teaspoon salt and boil until the mixture is thick and sticky, like syrup. Remove from the heat and set aside.

2. Melt the butter over medium heat in a heavy saucepan.

3. In the bowl of a food processor fitted with a metal blade, combine the egg yolks, water, lemon juice, ½ teaspoon salt, and white pepper. Process until thick, about 2 minutes.

4. When the butter has melted and is bubbling, pour it slowly into the food processor, with the processor running, until an emulsion forms.

5. Remove the sauce to a warm bowl, stir in the tarragon mixture, and serve immediately.

Top photo House Beautiful
other Lindaraxa

Easy Chocolate Brownies With Peppermint Bark

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Christmas is a time to simplify, at least when it comes to baking.  Let's face it, we have the front door to decorate, the tree to pick out and trim, all the sales, virtual and otherwise, to hit before everything is gone, presents to buy and wrap, rooms to decorate, silver to polish, and on and on.  Some of us like to bake goodies to have around the house when guests drop in or to wrap and send to family and friends.  The whole process can take up to Spring if you are not careful and pace yourself. Remember you have Christmas dinner to host and that's when you really want to shine. Save yourself for that.  That's the main event and what all of us really look forward to.

I make tons of these every year for the holidays.  They are festive, yummy and, no matter the age, our family and guests really enjoy them .  They travel well so they are perfect for packaging and they make excellent hostess gifts. If you are having a holiday party, these are a great addition to the dessert table;  AND if you are having weekend guests put some of these in a box or on a plate next to their bedside table.  You couldn't ask for more!

The original recipe is simple enough and you can go that route if you want.  Better still, the Ghirardelli mix is quite good so why not save time.  Either way, you will be pleased with the results.

Chocolate Brownies with Peppermint Bark Original Recipe

Ingredients:

1 ¹/₂ cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips
1 ¹/₂ sticks unsalted butter (12 tablespoons)
3 large eggs, at room temperature
1 cup sugar
¹/₄ teaspoon salt
¹/₂ cup + 2 tablespoons all purpose flour
¹/₂ teaspoon baking powder

8 Ghirardelli Peppermint Bark SQUARES™ chocolates, chopped into large chunks (for the brownies)

18 Ghirardelli Peppermint Bark SQUARES™ chocolates, broken in to large chunks (about 8 pieces per square) (for the finishing)

Directions

Preheat oven to 350 degrees. Line a 9 x 13 inch baking pan with foil and grease with pan spray.

In a medium saucepan, bring 2 inches of water to a gentle simmer. Put the 60% chips and butter in a heatproof bowl and set it over (but not touching) the simmering water. Stir the mixture with a rubber spatula until the better is melted and both ingredients are completely combined. Turn off the heat and leave the bowl over the warm water.

 Sift together the flour and baking powder and set aside.

In a large bowl whisk together eggs, salt, sugar and vanilla. Add the egg mixture to the chocolate mixture and whisk together gently. With a spatula, fold in the flour. Immediately pour ½ the mixture into the prepared baking pan and spread it evenly. Next, sprinkle the chopped peppermint bark over the batter and then pour the remaining batter over this. Spread evenly.

Bake for 15-20 minutes. The center should be fudgy but not dry. Remove from the oven and cool for 10 minutes.

Place Peppermint Bark chunks on top of warm brownies and allow them to soften for 1 minute. Using a spatula, gently swirl the melting Peppermint Bark to create swirls of melted chocolate.

Refrigerate for 1 hour. Trim the 4 edges of the brownies by 1/4 inch. And cut into 18 squares.

My Easy version:

1 Box Ghirardelli's Triple Chocolate Brownies
1 tsp. Peppermint Extract
16 Perppermint Bark Squares
Crushed Peppermint Candy

I used a 9x9 square pan (glass)

Follow the directions on the box .  Add a teaspoon of the peppermint extract to the batter.  Cook as directed.

With the brownies still hot from the oven lay the peppermint squares side by side and touching on top so the will melt.  Place back in the oven for a minute or two until almost melted.  Take out and swirl with spatula or tooth pick.  Sprinkle the crushed peppermint candy on top. Wait until cooled to cut.

Trim the 4 edges of the brownies by 1/4 inch. And cut into 16 squares.

Notes: If you lay the squares whole instead of broken up, they take about 4 minutes to melt in the oven.  If you go that route, take brownies out about 5 minutes before they are done so they won't over cook. 

Original Recipe from Ghirardelli
This post originally appeared on my blog My Kitchen By The Lake December 2013

Christmas Baking - Cocktail Cheese Biscuits

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Lindaraxa's Christmas kitchen was hopping today and it was the perfect day for it...rainy and yucky to do anything but stay inside and vegetate.  I chose instead to start getting some of my presents ready, particularly the ones that are going out of town.

I baked half of the cocktail cheese biscuits and one batch of the Peppermint Bark Brownies as I am still experimenting with the latter.  I have so many to make I have decided to take a short cut this year and make the recipe I will be posting in the country blog.  The roasted pecans and the gingerbread men are on the docket for tomorrow.  I just might make my special mustard this weekend too but that one stays at home with maybe a tad for a very special friend.  It can be a particularly expensive proposition if you make it with the right ingredients!

I got different size Christmas tin boxes,  already half price, at Hobby Lobby.

Cocktail Cheese Biscuits

1 stick of butter, cut into pieces

2 cups grated extra sharp cheddar cheese

1 cup of flour ( I use King Arthur's)

1 tsp. dry mustard

1 tsp salt

1 tsp. cayenne (red) pepper or paprika

Preheat oven to 350 degrees. 

In the mixer with paddle attachment combine butter and cheese.  Add the mustard powder, salt and red pepper to the cup of flour.  Add the flour mix to the butter/cheese. Mix until it comes to a ball. Remove and shape into a log about an inch and a half in diameter.  If you are going to bake right away, put the dough in the freezer for about 10 minutes to harden so it will be easier to slice.  Slice in 1/4 inch thick slices, lay them in a baking pan slightly apart and bake for about 17 minutes.  Remove to a wire rack to cool.  Enjoy!

They will darken and crisp up when they cool.

Note.  Use really good cheese and grate it yourself.  Do not use the ready grated variety! Red pepper is the way to go.

This recipe has been adapted from 300 Years of Carolina Cooking

You might also want to try Cocktail Pecan Cheese Wafers in the lake blog

Chocolate Mint Squares

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Right around this time during the holidays  I start thinking about gifts for those friends and acquaintances who have been particularly nice to me or my family during the year. Just like social invitations, kindnesses and favors should be acknowledged or reciprocated in one way or another and what better time to do it than Christmastime. Whether you send a gift or a personal handwritten card, the idea is to say thank you to a very special person in a very special way.

This year, unlike others, I have my share of people who have been most generous and kind with their friendship or with their time. There is no way I can repay what each has done for me, monetarily or otherwise, but there is something I know all of them will enjoy and that is a batch of homemade cookies! Let's face it, home made anything is the new luxury for people who do not cook and that is about 90% of the population these days.  If you want to put it in the context of food, home made goodies may just be the new caviar!

This weekend is the big bake off and both my daughter and I will be busy baking and packing. A couple of our friends are out of town so boxes will have to be carefully packed to ensure the cookies arrive in one piece. We have learned from experience that some cookies travel better than others so selecting the right recipe is important. Gingerbread men are always the most popular but, unfortunately, they have been known to arrive with their heads or legs cut off and will have to stay local. On the other hand, bars and clusters make it alright and will definitely be included in the final selection. So does my lemon pound cake and cocktail cheese biscuits.

This recipe from King Arthur has made the finals and is perfect for packing and mailing.    It combines mint and chocolate in a dense, rich bar, made festive by a layer of white icing offset by a final drizzle of dark, bitter chocolate. What more could you ask for?

So,  if you are looking for something special to give to a  friend or to the person who has everything in your Christmas list homemade cookies may be your best bet! 

Chocolate Mint Squares

Ingredients:
   

Dough
2 ounces unsweetened chocolate
1/2 cup (1 stick, 4 ounces) butter or margarine
1 cup (7 ounces) sugar
1/4 teaspoon salt
2 large eggs
1/2 cup (2 1/8 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (2 ounces) chopped walnuts or chopped pecans, optional
1/4 teaspoon peppermint extract or peppermint oil*

Frosting
2 cups (8 ounces) confectioners' sugar
4 tablespoons (2 ounces) melted butter
1/2 teaspoon peppermint extract or peppermint oil*
2 tablespoons (1 ounce) milk

Glaze
1 ounce unsweetened chocolate
1 tablespoon butter or margarine

Garnish
1/4 cup crushed peppermint candies or candy canes

*Peppermint oils or extracts may vary in strength; add them judiciously, tasting as you go.

Directions:

Dough: In a double boiler, or in a microwave, melt together the chocolate and butter or margarine. In a medium-sized mixing bowl, beat together the sugar, salt and eggs. Add the chocolate mixture, stirring to combine, then the flour, nuts and peppermint, mixing till well-blended.

Pour the batter into a lightly greased 9 x 9-inch pan. Bake the squares in a preheated 350°F oven for 25 minutes. Remove them from the oven, and cool to room temperature.

Frosting: In a small bowl, whisk together the sugar, melted butter or margarine, peppermint and milk. Spread the frosting over the cooled squares in a thin layer.

Glaze: In a double boiler, or in a microwave, melt together the chocolate and butter or margarine. Drizzle this over the frosted squares, and sprinkle with the crushed peppermint candy. Refrigerate the squares till they're well-chilled. To serve, cut into 1 1/2-inch squares.

Yield: About 36 small squares.

Recipe adapted from King Arthur Flour 

Christmas In The NEW House!

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I can't believe it....we are ready! well, as ready as we are going to get.  Madame Mere arrived two days ago and whipped everyone into shape.  Amazing how many orders can come out of a mouth.  Then she wondered why we were all so tired. 

Yesterday we looked into some of the Christmas boxes for leftovers to set the table.  A few balls that we never use anymore were found and some glass garlands from past decorations.  The only china at hand was Verdures from Raynaud since the other four sets I have, including the one I usually use for Christmas, were unpacked in the basement.  I have yet to find the wine goblets but there's still 24 hours 'till Christmas Eve.

On Christmas Day the grandchildren and the rest of the family will arrive for the traditional Cuban lunch of pork, black beans and turrones.  Fortunately that is a less formal ocassion.

This year we have two Christmas trees, one in the great room and a smaller one in the dining room.  I will post better pictures later when the light is better.  The ones I took yesterday were much too dark to make them justice.

 

Well Madame Mere is calling, we are off to the grocery store to pick up the leg of lamb and finish up. And to think just a couple of months she fell and broke her foot.  Amazing....

Merry Christmas to all of you dearest friends and remember...Don't sweat the small stuff!

I wonder how many days Madame Mere will be staying with us...

Reprise...Christmas Eve Table And Menu

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Lindaraxa Photo

The first Christmas in the new house is just around the corner and the good news is I am mostly unpacked.  The bad news is I don't have the stamina to even think of a creative new menu for this year's dinner.  Why bother when there are so many good ones from past years including this one from 1999.   One of the first rules of no hassle entertaining is to serve what you are familiar with and this menu has passed the test with flying colors.

Last year I made a standing rib roast with Yorkshire Pudding, a first for me;  but then again, I did not have the added stress of setting up a holiday table and overnight guests for the weekend including Madame Mere, as one of my friends likes to call her.  Next week will be spent digging out and polishing the silver,  making the pate, and organizing the dreaded beds for everyone to sleep! 


 In years past, I used to go all out for Christmas Eve and entertain my family and very close friends on a grand scale.  It was a formal affair and everybody would dress up to the hilt! Luckily,  I have a Sheraton dining table  with two leaves which will seat twelve comfortably and a smaller table for six was set up in the library. We would start with cocktails on the terrace, laid out buffet style, and move later into the dining room for dinner.  I have to say that even though it took a lot of planning and work, I enjoyed it tremendously.  I think the rest of the family did too.  It was a night meant to set all our problems aside and enjoy each other's company.  We always had the best intentions of making it to Midnight Mass but somehow nobody had the stamina to do so after all that food!

It has been awhile since I have entertained like this and frankly, looking at the pictures makes me a little sad and nostalgic.  But times change and so do lifestyles and I am blessed to have been able to do it and have the pictures and memories.

This year it will be celebrated on a much smaller scale, in another town and definitely without any outside help. We are getting together on the 25th instead of Christmas Eve as these are the plans that fit everybody this year.  It will be wonderful anyway and I will get to spend it with my brother and his family, something I haven't done in years.  I also have a new granddaughter which surpasses any Christmas I have ever had.

Christmas 1999

Smoked Salmon

Pumpernickel Toasts

Capers, Onions, Sour Cream, Lemon Slices

Pate de Foie Gras

Spiced Roasted Pecans

Champagne Veuve Cliquot, Cocktails

**********

Cream of Chestnut Soup

with Creme Fraiche

Roast Leg of Lamb with Rosemary

Mint Jelly

Gratin Dauphinois

Haricots Verts With Toasted Almonds

Chocolate Mousse

Brazo Gitano

(Dreaming Of) A Tree Trimming Party...Beef Stroganoff

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I don't know why I am writing a post about a tree trimming party that is so off the charts it's not even funny.  We have a tree, bought this weekend from our friends at the Kinsley Family Farm, and we certainly have enough friends to invite to a party.  I just don't have the energy nor the enthusiasm at this point to think of such an event, particularly when my mother is arriving in less than two weeks! She calls every day to find out how the move is going when I know, deep down, that what she really wants to know is if I'm completely unpacked!   What is it about mothers that can put the fear of God in daughters of any age?! Lordy be, I am a mother and a grandmother and still,  just the thought of Mother coming over to a disorganized house is enough to send shivers up my spine.  So I unpack boxes and more boxes and dream of a party that will never be.

A tree trimming party is the perfect excuse for a holiday get together.  Not only will you be paying back all those invitations, but you will be also getting ornaments for your tree...for free!  Talk about killing two birds with one stone...

A classic of the 1950's,  Beef Stroganoff is the perfect recipe for a holiday buffet where you want guests to drop in and share in the fun of helping to decorate (and finance!) your tree.  If you still have a silver chafing dish buried somewhere in the attic, this is the time to bring it out.  It is something that is easy to prepare and can be made early in the morning and heated in the chafing dish or on top of the stove.  Just be careful warming it up or the meat will overcook. Now if only I could find mine....

Sterling Chafing Dish - Tiffany's

I would serve a  simple green salad afterwards with some fantastic cheeses (Stilton a must!)  and nuts.  Follow with homemade Christmas cookies for dessert. A nice Burgundy would go rather well with this menu.

 
Ingredients

1 2 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips

2 tablespoons vegetable oil

6 tablespoons (3/4 stick) butter 
1/4 cup finely chopped shallots

1 pound small button mushrooms, thickly sliced*

1 cup canned beef broth

2 tablespoons Cognac 

3/4 cup sour cream 

1 tablespoon Dijon mustard 

1 tablespoon chopped fresh dill

12 ounces wide egg noodles 

1 tablespoon paprika

Directions

Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet.

Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes.

Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes.

Stir in sour cream and Dijon mustard. Add meat and any accumulated juices from baking sheet.

Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes.

Stir in chopped dill. Season to taste with salt and pepper
.

Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain.

Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper.

Divide noodles among plates or transfer to chafing dish. Top with beef and sauce. Sprinkle generously with paprika

*I use a mixture of wild mushrooms

Adapted from Gourmet Magazine
Images Getty (top) and Google

Pate Mousquetaire...Duck Pate With Calvados And Prunes

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Just a quick note to say I'm alive and well, though exhausted and overwhelmed from "the endless move".  And endless it has been. 

We got here a week ago and are still surrounded by boxes and what have you.  Moving in town is worse that moving across the country, that I can attest to.  When you move far away everything has to be packed in boxes, even the garbage! Don't laugh, I have arrived at the other end and found a waste paper basket full of discards.

I don't know how I'm going to unpack, decorate and receive my mother in two week's time.  Something has to give and that something is, sad to say, blogging. But I will try to stop by and drop off a recipe or two of things I think you will enjoy making for the holidays...like this pate.

This recipe comes from one of my favorite cookbooks, now sadly out of print, La Cuisine de Normandie by Princess Marie Blanche de Broglie. It is typical of the area of Gascony and uses all the flavors typical of the region: duck, prunes and Armagnac. The sweetness of the prunes plays well with the rich duck meat in this savory recipe. It is simple to prepare and makes quite a splash. 

Keep it ready in the refrigerator for family or guests and take some to the home of special friends, particularly if invited for Christmas Eve Dinner.

If you are a new subscriber, search around the site for Christmas recipes and ideas of the past three years.  There's plenty to keep you busy.

Now back to the boxes...ugh.

Serves 6

Ingredients

4 1/2 - 5 pound duck, boned, or 2 large duck breasts and 2 dark chicken quarters, including thighs and drumsticks

1/2 cup Calvados

1/2 onion

2 shallots

1 apple, peeled and cored

1 tablespoon butter

10 ounces loose sausage, try a mild "country" sausage

1 egg

Salt and freshly ground pepper

Allspice to taste

Thyme, to taste

1 tablespoon minced fresh sage or 1/2 teaspoon dried sage

6 prunes, pitted and quartered

1 small bay leaf

2 whole sage leaves

2 strips bacon or skin from chicken

Directions

Remove the meat from the bones of the duck and chicken. Cut one duck breast into 1/4-inch strips and the rest of the meat into chunks. Marinate the meat in the Calvados for at least one hour.

Mix the onion, shallots and apple; sauté them gently in butter. Using a grinder or food processor, chop the chunks of meat coarsely. Combine this meat, the sausage and the onion-apple mixture. Moisten it with the egg, add the seasonings and the Calvados, and mix well. Fry a small patty and check the seasoning.

Place 1/3 of the mixture on the bottom of an oiled 3 1/2 cup loaf pan or terrine. Then place half of the breast strips and the prunes on top, lengthwise; cover with another third of the meat mixture, and repeat. Put the bay leaf and sage leaves on top and cover with the bacon or chicken skin and foil.

Bake the paté in a water bath in a preheated 325 oven until done, about 1 1/2 hours. Weight the pan until the paté is cool (Note: use another pan with a can of tomatoes on top). Refrigerate it for a day or two before serving.

Serve on very thin white toast.

From "The Cuisine of Normandy" by Princess Marie-Blanche de Broglie

Merry Christmas!

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This second Christmas at Lindaraxa's Garden has been, by far, the most joyful one since I started this blog.  When I first started Lindaraxa, I read somewhere that it takes at least three years for a blog to become successful.  Little did I know that after a year and 8 months and over 300 recipes, I would still be here and that the time spent sharing all these dishes and anecdotes with my friends and virtual friends would be one of the most rewarding in my life.  The last time I felt such accomplishment was when I finished making all those Christmas balls you see in that photo, 36 years ago!

It is interesting to me that whenever I tell a friend or a stranger that I have a blog I still get this quirky little smile that in my mind  translates into "boy, you must be odd."  Nothing comes out of their mouths after that look.  Nope, it's a case closed and a I won't talk about it if you won't kind of an attitude.  In spite of this "quirkiness" in myself,  I am still amazed that I have had the perseverance to continue on this path whose only reward is the number of people who subscribe to your blog and seeing your name appear on someone else's Blogroll.   For those of you who are new to this world,  a blogroll is the select group of blogs that a blogger follows, meaning, those that they actually read and endorse.  If you get on a popular blogger's blogroll that is almost like winning the Derby!  You can't imagine the pride and joy that someone feels when one's little blog appears on the sidebar of a well known blog.  This year I had that "endorsement" from some of the most popular bloggers around.  So to those wonderful people I want to extend my most heartfelt thanks:

Reggie Darling  This is what every blog should be.  Witty, informative, risky, beautifully written posts about everything from antiques to entertaining, etiquette, the decorative arts, travel and RD's continuing restoration of his home, Darlington Hall.  It is one blog where the comments are as much fun as the host! A pleasure to have as a friend.

Little Augury-  She's ecclectic all right and one of the most read, prolific and influential blogs around.  You never know what she's going to come up with next! Another generous and great friend.

Slim Paley- Her pictures of her beautiful homes, and her posts on fashion, travel and entertaining are second only to my idol, Carolyne Roehm.  She keeps me abreast of everything that is chic and fashionable. And her photography.... I am dying to meet this woman!

Lines From Linderhof - I love opening Martha's blog.  It's like stepping into a favorite relative's home.  And her recipes, well...you can always count on them.  Everyone should have a friend like her.

The Corinthian Column - My favorite virtual friend from the Far East.  Born in Singapore to British parents and a real connoisseur of art and antiques.  If you want to keep up with the auction markets, follow him! Makes a splendid souffle too!

The Blue Remembered Hills, my newest friend and fellow Atlantan whom I'm looking forward to meet. 

You will note that none of these six blogs have anything to do with cooking, except of course, Lines from Linderhof who posts wonderful recipes from time to time.   I made the decision a few months ago that the food blogging space was a bit crowded and that what I really enjoyed was following smart and talented people in areas where I wasn't as well versed and with whom I could interact at all levels.  I contacted Mrs. Blandings, the doyenne of the space, and asked for some advice.  She wrote back and encouraged me to comment on those blogs that appealed to me and that is how I got to know all these wonderful people. Not that there aren't wonderful food bloggers out there, I follow some and also comment on many when something strikes my fancy.  But living so far out in the country means I don't have the intellectual and artistic stimulation I used to have when I lived in New York and I sorely miss that.  These people are my lifeline to that former world and fill an empty little place that is sorely lacking in my life right now.  So to them, thank you for keeping me au courrant, stimulated and revived and for making me feel a part of your world.

As you all know, I also publish a country blog, My Kitchen by the Lake, and there I also have wonderful friends who live in the country or by a lake such as ours.  They are part of my new life and one to which I am slowly adapting.  I have a following from all places, The Netherlands!  I wish a very merry Xmas to my loyal  friends  A Southerner's Notebook, Lake Lure Cottage Kitchen, An Eye For Detail,  Worth the Whisk and Honeysuckle And Hissy Fits, my most loyal commenter. If I am missing anyone a thousand pardons! It's hard to keep track of this stuff.

Last but not least, my readers, followers and subscribers, thank you for your support.

I know, I know...my time is up!

Merry Christmas from all of us at Lindaraxa's Garden (all 2 of us!)

...and don't forget to feed the dogs!

An English Christmas Menu

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This year I am taking a radical turn from my usual Christmas Eve menu.  I will skip my beloved leg of lamb and we will be having a roast with Yorkshire pudding.  Very, very British.  My former bosses would be very proud of me.  There simply won't be as big of a crowd as in past years so making a leg of lamb just doesn't make any sense.  I will not skip the smoked salmon.  This will be served in the living room with a bottle of champagne for those who like it and drinks for those who don't.  I always try to buy extra so I can have leftovers and serve them with scrambled eggs the next morning.

I have given you a choice for a first course depending where you live and when you will be serving the meal.  The oysters can also be served in small plates with cocktails in the living room instead of the smoked salmon.  With this menu, you can really play around with it and simplify it if you want less of a fuss. 

The cheese course is optional, of course, but it goes so well with this menu it is a shame not to include it.  I understand it's already on order at Darlington Hall.

Now, don't get after me about the spiced pecans.  I know they are not British but Georgia was once a colony and let's just leave it at that.  They do go well with champagne! You can also sneak in some cheese wafers and I'm sure no one will complain.

Christmas Eve Menu 2010

Scottish Smoked Salmon on Buttered Thin Toasts

 capers, lemon,  red onions, sour cream 

Spiced Pecans

 Veuve Clicquot Champagne, Cocktails 

******

Chestnut Soup With Creme Fraiche
or
Scalloped Oysters

A Muscadet or Sancerre with the Oysters, a hearty Burgundy with the soup

******

Strip Loin Roast With Yorkshire Pudding

French Cut Green Beans With Slivered Almonds

Chateau Leoville Las Cases 1990

******

Stilton with English Cream Crackers
 and Port

******

English Trifle With Cherries And Pears

*

Photos: Architectural Digest (top) Carolyne Roehm (bottom)

English Trifle With Pears And Cherries

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English trifle is one of those desserts that looks like you have spent hours making it when in reality it is a very simple dessert to put together.  In this recipe all you will be actually making is the creme anglaise which takes about 10 minutes to make.  The rest is assembling ready made ingredients and waiting for them to get really cold. 

This recipe calls for pears and cherries, a great and festive combination, but you can really substitute any fruit you want.  If you have a good bakery near you, get their pound cake or sponge cake there.  If not, Sara Lee is pretty good. You can even use lady fingers if you want.

Sherry is the traditional wine for this dessert, but you can use rum, madeira or anything else that is similar.  As to the whipped cream, you can make it a couple of hours before serving, cover the top of the dish and stick it in the refrigerator.  It will keep.  Now, if you choose to cheat with ready made, fine, but I guarantee you it won't be the same!

You can cut this recipe down by making only two layers which should serve 6 to 8 people.  If you have extra sauce anglaise cover and refrigerate.  It should be good for 2-3 days and can be enjoyed with other fruits or meringues!

Serves 10 - 12

Ingredients:


1 cup dried tart cherries

3 Bartlett pears

Juice of 1 lemon

2 cups raspberry jam

1⁄4 cup warm water

1 cup slivered almonds, toasted (see Note)

1  9-by-5-inch bakery pound cake (I recommend Sara Lee)

1 cup sherry (preferably amontillado or oloroso),
   Madeira or sweet Marsala

2 recipes crème anglaise*

For the whipped cream:

1 1⁄2 cups heavy cream

1 1⁄2 Tbs. confectioners’ sugar

1 tsp. vanilla extract

Directions:

1. Make the Creme Anglaise first, as it will take 2-3 hours to cool

2.  Put the dried cherries in a small bowl and add boiling water to cover. Let stand for at least 30 minutes to plump the cherries. Drain. Reserve about 2 Tbs. of the cherries for garnish.

3 Peel the pears, halve lengthwise, core and cut the pears crosswise into thin slices. Put them in a bowl, add the lemon juice and toss to coat. In a small bowl, combine the jam with the warm water and stir. Reserve about 2 Tbs. of the almonds for garnish.

4. Cut the cake into slices 1/2 inch thick. In a 2 1/2-quart trifle dish or deep glass bowl, make a layer of one-third of the cake slices, cutting and fitting them together as necessary. Sprinkle the cake layer with one-third of the sherry. Dollop one-third of the jam mixture over the cake. Sprinkle the jam with one-third each of the pears, cherries and almonds, in that order. Pour 1 1/3 cups of the crème anglaise over the top. Repeat to make 2 more layers.

5. Cover the bowl with plastic wrap and refrigerate the trifle for at least 2 hours or up to overnight

6. About 30 minutes before serving, make the whipped cream: In a deep bowl, using a balloon whisk, beat the cream, confectioners¿ sugar and vanilla until soft peaks form. Spoon the cream over the top of the trifle. Garnish with the reserved cherries and almonds. Let stand at room temperature for about 30 minutes. To serve, scoop out large spoonfuls, going down to the bottom layer. Serves 10 to 12.

Note: To toast the slivered almonds, in a small, dry fry pan over medium-low heat, stir the almonds frequently until they are fragrant and begin to turn golden brown, 2 to 3 minutes. Immediately transfer to a bowl and let cool.

Creme Anglaise*

Ingredients:


2 cups milk

2 eggs plus 1 egg yolk

1⁄4 cup sugar

2 tsp. vanilla extract


Directions:

Rinse the inside of a nonaluminum saucepan with water and shake out the excess water. Pour in the milk, place over medium-low heat and cook until small bubbles form around the edges of the pan, about 5 minutes.

In a small bowl, combine the eggs, egg yolk and sugar and whisk just until blended. Gradually whisk in half of the hot milk, then pour the egg mixture into the pan. Set over low heat and cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon and leaves a clear trail when a finger is drawn through it, 6 to 8 minutes. Do not allow it to boil.

Strain the mixture through a fine-mesh sieve into a bowl. Stir in the vanilla. Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and let cool. Refrigerate for at least 2 hours or for up to 2 days.

Makes about 2 cups.


Adapted from Williams-Sonoma Collection Series, Christmas, by Carolyn Miller (Simon & Schuster, 2003).

Christmas Gifts For The Cook In Your Life

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Here are some of the cookware and cooking utensils that I find every cook should have in his or her arsenal.  Granted, some of them are a bit expensive but that is why they are on the list as they would bring tears of joy and appreciation to any cook's Christmas morning.  Others make for great stocking stuffers.



Le Creuset Oval Dutch Oven

I use this for stews, roasts, beans, fabadas, you name it..couldn't live without one.  The best investment.

 


Grill Tray

I have been hinting at one of these forever.  You can make so many things with this on the grill!



Shun Dual Density Utility Knife


The Japanese knives are to die for. If you only have one knife make it one of these!






Breville Panini Press

 Great for sandwiches, especially Cuban sandwiches and Panini.  Use it all the time!

 



Pizza Stone

Pizza is not difficult to make, it's the crust that you have to get right!

 



Honeycomb Silicone Pot Holders

The best!




Salt Keeper


Practical and Pretty!



Strip Loin Roast With Yorkshire Pudding

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This year I will be making a big shift from my usual Christmas dinner...I will be serving beef instead of lamb. For the time I lived in Miami  I used to entertain my entire family on my mother's side (THE COOKS!) on Christmas Eve.  It was a splendid evening..champagne, foie gras, smoked salmon and a nice leg of lamb for the main course.

This year it will only be a very small group for dinner that night and then the grandchildren for brunch on Christmas Day.  So, things have changed and so must I.  Besides, I saw this recipe from Williams Sonoma and decided to take the plunge.

A classic Sunday dinner in England, roast beef with Yorkshire pudding makes an impressive meal for a festive gathering. The pudding, which is prepared in the same pan that was used to roast the meat, is baked until puffy and golden brown.

I will be posting this year's full menu in a couple of days.  In the meantime, you can check out my traditional Christmas menu as well as the traditional Cuban Nochebuena


Serves 6 to 8.


Ingredients:

For the Yorkshire pudding:
2 cups milk
6 whole eggs
2 egg whites
2 cups all-purpose flour
2 tsp. kosher salt

1 boneless New York strip loin, about 4 1/2 lb., tied
Kosher salt and freshly ground pepper, to taste
6 to 8 fresh rosemary sprigs, each 3 to 4 inches long
1/4 to 1/2 cup vegetable oil
Horseradish

Directions:

To make the Yorkshire pudding batter, in a blender, combine the milk, whole eggs and egg whites and blend on high speed for 1 minute. Add the flour and salt and blend for 30 seconds, scraping down the sides of the blender as needed. Cover the batter with plastic wrap and refrigerate for at least 2 hours or up to overnight.

Generously season the strip loin with salt and pepper. Carefully tuck the rosemary sprigs underneath the twine. Place the roast on a wire rack set over a roasting pan and let stand at room temperature for 1 hour.

Preheat an oven to 450°F.

Transfer the pan to the oven and roast for 30 minutes. Reduce the oven temperature to 375°F and continue roasting until an instant-read thermometer inserted into the center of the meat registers 130°F for medium-rare, 50 minutes to 1 1/4 hours more, or until done to your liking. If you want rar3e meat, do not cook past 120F. Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for about 20 minutes before carving.

Increase the oven temperature to 425ºF.

Remove the rack from the roasting pan. Add enough vegetable oil to the drippings in the pan to form a thin layer. Return the pan to the oven for 5 minutes to heat the oil. Carefully remove the pan from the oven and pour the pudding batter into the pan. Bake until the pudding has risen and is golden brown, about 30 minutes. Don’t open the oven door during baking as this will cause the pudding to deflate.

Just before the pudding is ready, carve the roast and arrange on a warmed platter. Serve the pudding immediately with the roast.  Serve the horseradish on the side.

Williams-Sonoma Kitchen.

Popovers For Christmas Eve

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These are going to go over well with my Christmas Eve menu this year.  There's nothing to them and they sure make a splash!  For some reason, they always remind me of Neiman Marcus.  Ever had them there?

Yield: 12 popovers.


Ingredients


5 tablespoons melted butter

2 eggs

1 cup milk

1 teaspoon sugar

1 teaspoon salt

1 cup all-purpose flour

1 teaspoon fresh thyme (or 1/2 teaspoon dried), optional.


Directions
1. Preheat oven to 425 degrees. Drizzle a teaspoon or so of melted butter in each cup of a 12-cup muffin pan or a popover tin and put it in oven while you make batter.

2. Beat together the eggs, milk, 1 tablespoon butter, sugar and salt. Beat in the flour a little bit at a time and add thyme if using; mixture should be smooth.

3. Carefully remove muffin tin from oven and fill each cup about halfway. Bake for 15 to 20 minutes, then reduce heat to 350 degrees and continue baking for 15 minutes more, or until popovers are puffed and browned. Do not check popovers until they have baked for a total of 30 minutes. Remove from pan immediately and serve hot.

Just to show you how easy they arem here;s a video!

http://video.nytimes.com/video/2010/11/16/dining/1248069335305/popovers.html?scp=1&sq=popovers&st=cse


The Minimalist NYTimes

Pate de Campagne

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Just about this time of the year I start thinking about making and freezing pate to serve later during the holidays or give away as gifts.  For years I was lucky enough to live in places with well known specialty stores that sold great French pates at reasonable prices;  but now,where I live,  there isn't a country pate to be had for at least 20 miles... and the prices!  There will come a time again when the dollar will rebound and we will be able to buy pates and champagne at acceptable prices.  Until then...well you are just going to have to make it...the pate, not the champagne!

I have been looking for a simple recipe for country pate for a long time.  Most of the ones I came across usually required ingredients that were hard to find or were just not authentic enough to go through the trouble.   This recipe from an old Bon Appetit finally fit the bill.

Serve the pate at room temperature with a sprinkling of salt, cornichons, Dijon, and a baguette.



Ingredients


3/4 cup Cognac

3 tablespoons unsalted butter

1 cup minced onion

2 1/2 pounds ground pork

12 ounces bacon (8 to 10 slices), finely chopped, plus 14 bacon slices (for lining pan)

3 garlic cloves, pressed

2 1/2 teaspoons salt

2 1/2 teaspoons dried thyme

1 1/2 teaspoons allspice

1 teaspoon freshly ground black pepper

2 large eggs, lightly beaten

1/3 cup whipping cream

1 6-ounce piece ham steak, cut crosswise into 1/4-inch-thick strips

Coarse sea salt

Cornichons*

Dijon mustard


Preparation

Set rack at lowest position in oven and preheat to 350°F.

Boil Cognac until reduced to 1/2 cup, about 1 1/2 minutes. Cool.

Melt butter in heavy medium skillet over medium heat. Add onion and saut&é until soft and translucent but not brown, about 8 minutes.

Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended.

Add sautéed onion, garlic, 2 1/2 teaspoons salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and reduced Cognac. Stir until well blended.

Line 9x5x3-inch metal loaf pan with bacon slices, arranging 8 slices across width of pan and 3 slices on each short side of pan and overlapping pan on all sides. Using hands, lightly and evenly press half of meat mixture (about 3 1/4 cups) onto bottom of pan atop bacon slices. Arrange ham strips over in single layer. Top with remaining meat mixture.

Fold bacon slices over, covering pâté. Cover pan tightly with foil. Place pan in 13x9x2-inch metal baking pan and transfer to oven. Pour boiling water into baking pan to come halfway up sides of loaf pan. Bake pâté until a thermometer inserted through foil into center registers 155°F, about 2 hours 15 minutes.

Remove loaf pan from baking pan and transfer to rimmed baking sheet. Place heavy skillet or 2 to 3 heavy cans atop pâté to weigh down. Chill overnight.

Do Ahead : Can be made 4 days ahead up to here.

Place loaf pan with pâté in larger pan of hot water for about 3 minutes. Invert pâté onto platter; discard fat from platter and wipe clean. Cut pâté crosswise into 1/2-inch slices.



* Tiny French pickles; available at specialty foods stores.

Photo: Bon Appetit

Endive Stuffed With Goat Cheese & Walnuts

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I came upon this recipe while looking for something else. Since I had just come back from Costco with a huge bag of walnuts guess what we had last night. Although this is really a late autumn/winter recipe when endive is at its peak, I couldnt help posting it lest I forget. Tuck it in your recipe box until then and remember to try out

This appetizer has a lot going for it: The sweetness of the honeyed walnuts and orange sections complements the endive's natural bitterness, while goat cheese provides a smooth contrast to the crunch of the greens and nuts.  It is truly delightful with cocktails so give it a try and don't omit anything! It would be delightful and very elegant if served with champagne.

Yield: 8 servings (serving size: 2 stuffed leaves)

Ingredients

1/3 cup coarsely chopped walnuts

2 tablespoons honey, divided

Cooking spray

1/4 cup balsamic vinegar

3 tablespoons orange juice

16 Belgian endive leaves (about 2 heads)

1/3 cup (1 1/2 ounces) crumbled goat cheese or blue cheese

16 small orange sections (about 2 navel oranges)

1 tablespoon minced fresh chives

1/4 teaspoon cracked black pepper

Preparation

Preheat oven to 350°.

Combine walnuts and 1 tablespoon honey; spread on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes, stirring after 5 minutes.

Combine 1 tablespoon honey, vinegar, and orange juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 tablespoons (about 5 minutes).

Fill each endive leaf with 1 orange section. Top each section with 1 teaspoon cheese and 1 teaspoon walnuts; arrange on a plate. Drizzle the vinegar mixture evenly over leaves, and sprinkle evenly with chives and pepper.


My recipes, Cooking Light