tag:blogger.com,1999:blog-1641521065966671235.post9182442285630923861..comments2024-03-11T05:09:40.632-04:00Comments on Sharing some of the things I love with kindred spirits...: Winter Solstice Wine Tasting - 2012Dianehttp://www.blogger.com/profile/03110747881544687345noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1641521065966671235.post-58672577513328996762012-12-30T12:35:47.309-05:002012-12-30T12:35:47.309-05:00Apple-Cranberry Crisp with Warm Toffee Sauce
BY M...Apple-Cranberry Crisp with Warm Toffee Sauce <br />BY MARILYN BENTZ-CROWLEY' SERVES 6 TO 8 <br />1. For toffee sauce, measure water into a heavy bottomed medium saucepan. Add sugar and butter; do not stirl Measure out whipping cream, set near the stove along with vanilla. <br />2. Place saucepan over medium-high heat and bring to a boil without stirring. Let bubble briskly for 5 to 7 minutes, or until the sugar begins to change colour. Swirl pan gently on the unit until the colour becomes deeply golden. Avert your face (as hot steam rapidly rises) and near the side of the pan, pour in whipping cream. Stir with a wooden spoon until smooth. Slide pan off heat; stir in vanilla. Cool until lukewarm before pouring into a container; sauce thickens as it cools. (Once cooled, sauce can be covered and refrigerated for up to a week.) Warm sauce in a small saucepan or briefly in the microwave before serving. <br />3. For crisp, evenly spread fruit in a 9 x 13 inch (3 L) baking dish or pan. Stir brown sugar with flour and cinnamon; mix in oats. Pour in butter; stir until crumbs form and topping is evenly moistened. Spread over fruit. Bake in preheated 350°F (180°C) oven for 40 minutes, or until fruit is soft when tested with a skewer. Crisp is delicious warm or at room temperature. (If made ahead, cool, cover and refrigerate for up <br />to 2 days. Warm, uncovered, in a 350°F (180°C) oven for 15 to 20 minutes before serving.) To serve, pour about 1tbsp (15 mL) of toffee syrup <br />onto each serving plate, cover with a portion of the crisp and drizzle a bit more sauce overtop. <br /><br />Serve with Colio Late Harvest Vidal VQA <br />Rich toffee sauce adds lavishness to this tart autumn-fruit crisp. While nicely gooey, the slightly bitter undertone of "burnt sugar" makes <br />the toffee sauce subtly, not overly, sweet. <br /><br />Toffee Sauce <br />y., cup (50 mL) water <br />1cup (250 m~ granulated sugar <br />1tbsp (15 mL') butter <br />Dianehttps://www.blogger.com/profile/03110747881544687345noreply@blogger.comtag:blogger.com,1999:blog-1641521065966671235.post-85022322193211676132012-12-23T13:10:35.828-05:002012-12-23T13:10:35.828-05:00Great fun on Friday night! Thanks for the lovely e...Great fun on Friday night! Thanks for the lovely experience! Here is the recipe: <br /><br />Note: I used small bamboo skewers instead of the sugar cane twizzler sticks.<br /><br /><br />Vietnamese-Style Jumbo Shrimp on Sugarcane<br /><br /> ACTIVE: 40 MIN<br /> TOTAL TIME: 1 HR 10 MIN plus 2 hr marinating<br /> SERVINGS: 4<br /><br /> HEALTHY<br /> MAKE-AHEAD<br /> STAFF-FAVORITE<br /><br /> 4 garlic cloves, coarsely chopped<br /> 3 tablespoons sugar<br /> 2 large shallots, coarsely chopped<br /> 1/4 cup Asian fish sauce<br /> 3 tablespoons fresh lime juice<br /> 1 teaspoon freshly ground pepper<br /> 3 stalks of fresh lemongrass, tender inner white bulbs only, thinly sliced crosswise<br /> 1/4 cup vegetable oil, plus more for brushing<br /> 24 jumbo shrimp, shelled and deveined<br /> 12 sugarcane swizzle sticks (see Note)<br /> 3 tablespoons chopped peanuts<br /> 3 tablespoons coarsely chopped cilantro<br /> Vietnamese Dipping Sauce, for serving<br /><br /> In a food processor, combine the garlic, sugar, shallots, fish sauce, lime juice and pepper. Add the lemongrass and the 1/4 cup of vegetable oil; process to a puree. Arrange the shrimp in a large, shallow glass dish in a single layer and pour the marinade on top; turn the shrimp to coat thoroughly. Cover and refrigerate for 2 hours.<br /> Light a grill. Cut each sugarcane stick in half on a sharp diagonal so each piece has a sharp point. Scrape off most of the marinade. Working with the shrimp's natural curl, use a small, sharp knife to make 2 slits—one near the tail end and one near the head. Thread a sugarcane stick through the slits; the shrimp should lie flat. Repeat with the remaining shrimp.<br /> Grill the shrimp over a hot fire, brushing them once or twice with oil, until lightly charred and just cooked through, about 3 minutes per side. Transfer the shrimp to a platter and sprinkle the peanuts and cilantro on top. Serve the shrimp with the Vietnamese Dipping Sauce.<br /><br />Make Ahead The lemongrass marinade can be refrigerated overnight. Notes Sugarcane swizzle sticks are available in the fruit department of many large supermarkets. Alternatively, look for canned sugarcane in syrup at Asian markets; you'll have to drain the sugarcane and cut it into lengthwise sticks with a sharp knife.<br />Suggested Pairing<br /><br />These sweet-salty shrimp go perfectly with a white wine full of tropical fruit and a touch of spice—which is what winemakers create by blending Gewürztraminer and Riesling. Look for one from South Australia.<br /><br /><br />Vietnamese-Style Jumbo Shrimp on Sugarcane<br />© Tina Rupp<br />Vietnamese-Style Jumbo Shrimp on Sugarcane<br />Contributed by Steven Raichlen<br /><br />Vietnamese Dipping Sauce<br /><br /> One 2-inch piece of carrot<br /> 2 garlic cloves, minced<br /> 2 tablespoons sugar<br /> 1/2 cup warm water<br /> 1/4 cup Asian fish sauce<br /> 1/4 cup fresh lime juice<br /> 2 tablespoons white vinegar<br /> 1 red Thai chile, thinly sliced<br /><br /> Slice the carrot lengthwise with a sturdy vegetable peeler. Stack the slices and cut lengthwise into very fine julienne strips.<br /> In a bowl, mash the garlic with the sugar. Add the water, fish sauce, lime juice, vinegar, Thai chile and carrots and stir well.<br /><br /><br />Carôhttps://www.blogger.com/profile/03281042682550734303noreply@blogger.com