Lemon Tiramisu

Lemon Tiramisu

I made this for Dinner group and then for French night at SPC for about fifty people.  It multiplies well and I bet you could use Mascarpone instead of cream cheese!  Make lots, it is very tasty!

Ingredients

• 1 block 8oz cream cheese
• 1/2 cup sugar
• 1 tsp vanilla
• 1 cup whipping cream
• 1/2 cup lemon curd
• 1- 12 ounce can frozen lemonade
• 1/4 cup Limoncello
• 1 cup water
• Lady fingers (16 per layer) x 3 layers

Directions/Steps

1. In bowl with hand mixer add the cream cheese, sugar and vanilla. Beat them till creamy.
2. Add the whipping cream and beat till stiff.
3. Fold in the lemon curd.
4. In separate bowl
5. Separate bowl, add the lemonade, water and Limoncello.
6. In 9x9 pan, add 1/3 of the cream mixture
7. Dip the ladyfingers in the Limoncello mixture and start your first layer.
8. Top with another 1/3 of cream mixture.
9. This should be repeated so you have three layers of lady fingers ending with the last layer of cream.
10. Freeze for about 4 hours.
11. Enjoy!

Beef Bourguignon

Beef Bourguignon

We recently made this for 50 people by doubling it twice and besides having to add some thickener at the end, it turned out to be very tasty and well received. 

Ingredients

1 tablespoon good olive oil
8 ounces dry cured center cut apple-wood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced

For serving:

Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional

Directions

Preheat the oven to 250 DEGREES F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the SEARED cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Sauté the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

We served our version over baked mashed potatoes.  Very tasty!

Dutch Baby Pancake (Baked German Pancake)

Dutch Baby Pancake (Baked German Pancake)

This recipe was given to us before we were married by Karin and Ellen Chassman’s mom while we were wandering around the states.

3 Eggs

1/2 cup Flour

½ tsp salt

½ cup Milk

2 Tbsp Melted Butter

Beat eggs till blended.

Sift flour and salt together.

Add flour mixture, to eggs in four additions, beating each time.

Add milk and butter in two additions, beating each time.

Generously butter pie pan and pour in.

Bake at 450 degrees for 15 to 20 minutes till mixture has grown up the sides and is golden brown.

Serve with powdered sugar and lemon juice or with caramelized apples!  

Caramel Apple French Toast Bake

Caramel Apple French Toast Bake*

 I have adapted this from a recipe my sister posted on FB.  I made it for a Sunday dinner at church where we were have breakfast for dinner and it was very well received.  I'll be making it many more times!  

Ingredients

·      1 day old loaf French Bread, cut into one inch cubes (I used thick sliced Texas Toast)

·      2 big Costco sized apples, peeled, cored and chopped  

·      2 teaspoons lemon juice

·      8 eggs

·      2 cups milk

·      1/2 cup heavy cream

·      3/4 cup sugar

·      2 tablespoons vanilla

·      1/3 cup caramel sundae topping plus additional for drizzling

Cinnamon Sugar Mixture

·      1/3 cup granulated sugar

·      2 teaspoons cinnamon

·      1/4 teaspoon ground nutmeg

Streusel Topping

·      1/2 cup flour

·      1/2 cup packed light brown sugar

·      1 teaspoon cinnamon

·      1/4 teaspoon salt

·      1 stick (8 tablespoons) cold butter

·      ½ cup Pecans, chopped

Instructions

1.    Spray an 9 X 13-inch baking dish with cooking spray.

2.    In a small bowl, combine the ingredients for the cinnamon sugar mixture.

3.    In a medium bowl, toss the chopped apples with the lemon juice.

4.    Add the apples to the cinnamon sugar mixture and toss to coat

5.    Place the bread cubes and apples into a large bowl and lightly toss. Pour into the prepared baking dish.

6.    In a medium bowl, whisk together eggs, milk, cream, sugar and vanilla.

7.    Evenly pour mixture over the bread and apples. I find it easiest to use a ladle for this.

8.    Cover with plastic wrap and place into refrigerator to sit overnight.

9.    In a medium bowl, combine the flour, light brown sugar, and salt.

10. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal.

11. Place mixture into a plastic bag. Seal and refrigerate overnight. This step can also be done in the morning before placing baking dish into the oven - whichever you find is easiest.

12. The next morning...

13. Preheat oven to 350 degrees F.

14. Evenly drizzle the 1/3 cup caramel topping over the contents.

15. Sprinkle the Streusel topping and the Pecans evenly on top.

16. Bake for 45 - 50 minutes depending on the desired outcome. 45 minutes will yield a softer, soggier result, and about an hour will be more firm.

17. Drizzle with additional caramel topping before serving, if desired.

*adapted from http://www.365daysofbakingandmore.com/caramel-apple-french-toast-bake/