Rich Creamy Hot Fudge Sauce


Ingredients:(Rich Creamy Hot Fudge Sauce)

1 can (12 fl. oz.) Evaporated Milk
1/2 cup granulated sugar
2 tablespoons butter or margarine
2 tablespoons light corn syrup
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
2 teaspoons vanilla extract

Directions:(Rich Creamy Hot Fudge Sauce)

Combina evaporated milk, sugar, butter and corn syrup in medium, heavy-dutysaucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook, stirring constantly, for 3 minutes. Remove from heat. Stir in morsels and vanilla extract until thickened and smooth.
Serve over ice cream or cake. Store leftover sauce in refrigerator; reheat before serving. If needed, add water to thin to desired consistency.
Recipe makes approximately 3 cups.

Tatties n’ Neeps

Ingredients: (Tatties n’ Neeps)

4 large potatoes, peeled and cut into quarters
1 Tablespoon chopped chives
2 turnips or rutabagas, peeled and cut into large chunks
1 Tablespoon butter
Salt and pepper, to taste

Directions: (Tatties n’ Neeps)

Peel and quarter potatoes, place in a large saucepan, and cover with water.
Heat the water until it boils, and cook potatoes until they are soft (about 15 minutes).
Drain, return potatoes to the saucepan, and mash.
Place the peeled and cut-up turnips or rutabagas into a saucepan, cover with water, and heat the water to boiling.
Cook until the vegetable is soft, about 15 minutes.
Drain, return to pan and mash.
Combine the two mashed vegetables, add the butter and chives, and stir vigorously with a wooden spoon to combine.

Peppered Rib-Eye Steaks with Pan-Fried Watercress



Ingredients: (Peppered Rib-Eye Steaks with Pan-Fried Watercress)

Two 10- to 12-ounce rib-eye steaks, cut 1 inch thick
1 tablespoon coarsely ground pepper
1/4 cup dry red wine
2 tablespoons unsalted butter
2 bunches watercress, stemmed

Directions: (Peppered Rib-Eye Steaks with Pan-Fried Watercress)

  1. Season the steaks on both sides with the pepper, lightly patting it on.
  2. Set a large cast-iron skillet over moderately high heat. Season the steaks with salt, add them to the skillet and cook until brown and crusty, about 4 minutes. Turn and cook for 4 minutes longer for medium-rare meat. Transfer the steaks to a platter. Pour off the fat from the skillet, add the wine and cook until reduced by half, about 30 seconds. Pour the sauce over the steaks.
  3. Wipe out the skillet and add the butter. Add the watercress and cook over high heat, tossing, until wilted, about 1 minute. Season with salt. Cut the steaks in half, transfer to plates and serve with the watercress.

Overnight Oatmeal with Almonds and Dried Cranberries



Ingredients: (Overnight Oatmeal with Almonds and Dried Cranberries)

1 1/2 cups steel-cut oats
6 cups water
1/4 cup chopped salted roasted almonds
1/4 cup dried cranberries
Brown sugar or pure maple syrup, for serving

Directions: (Overnight Oatmeal with Almonds and Dried Cranberries)

  1. In a large saucepan, boil the oats in the water for 1 minute. Cover and let stand overnight at room temperature.
  2. The next day, uncover the oats and bring to a boil over high heat. Reduce the heat to low and simmer, stirring frequently, until the oatmeal is cooked and creamy but still a little bit chewy, about 10 minutes. Spoon the oatmeal into bowls. Top with the chopped almonds and dried cranberries and sweeten to taste with brown sugar or pure maple syrup.

Red Sangrita



Ingredients: (Red Sangrita)

About 9 ounces blanco tequila
15 ounces tomato juice
1 1/2 teaspoons freshly ground pepper
1 teaspoon salt
1/2 jalapeño (with seeds for a spicier drink)
3 ounces fresh grapefruit juice
2 ounces hot sauce
7 ounces fresh orange juice
1 1/4 ounces fresh lime juice

Directions: (Red Sangrita)

  1. In a large container, combine all of the ingredients except the tequila and stir until the salt is dissolved. Let stand for 15 minutes (30 minutes for a spicier drink). Discard the jalapeño and refrigerate the sangrita until chilled, about 2 hours. Stir well and pour into rocks glasses. Serve with shots of tequila alongside

Spiced Butternut Squash Sorbet



Ingredients: (Spiced Butternut Squash Sorbet)

One 2-pound butternut squash
1 cup sugar
2/3 cup water
2-inch piece fresh ginger, sliced
1 (3-inch) cinnamon stick
8 peppercorns
5 whole cloves
1/2 nutmeg, finely grated
3/4 cup apple cider
1 tablespoon maple syrup

Directions: (Spiced Butternut Squash Sorbet)

  1. Preheat the oven to 400°. Cut the squash in half lengthwise, scoop out and discard the seeds, and place on a baking sheet, cut-side down. Pour about 1 cup water around the squash and bake until the squash is tender when pierced with a knife, about 45 minutes. (Check the water halfway through baking; if it has evaporated, add some more.) Remove the squash from the oven and set aside to cool. Once the squash is cool, scoop out the flesh and put in a blender.
  2. Meanwhile, combine the sugar and 2/3 cup water in a small saucepan. Cook, stirring gently with a wooden spoon, until most of the sugar is dissolved. Brush down the sides of the pan with a wet pastry brush and bring to a simmer. Add the ginger, cinnamon, peppercorns, cloves and nutmeg. Cover and simmer gently for 2 minutes. Remove from the heat and let cool, uncovered.
  3. Pour the cooled syrup through a fine-mesh strainer into the blender. Discard the spices. Add the cider and maple syrup and blend until smooth.
  4. Freeze the mixture in an ice cream machine according to manufacturer’s directions, then transfer to an airtight container and put in the freezer to harden, at least 3 hours.

Chicken and almond ribbon sandwiches

Ingredients: (Chicken and almond ribbon sandwiches)

1 barbecue chicken, skin and bones removed, coarsely shredded
1 cup (235g) mayonnaise
1 tbs Dijon mustard
1 tbs lemon juice
4 celery sticks, finely chopped
1/2 cup (65g) toasted slivered almonds
1/3 cup finely chopped fresh tarragon
1 loaf sliced wholemeal sandwich bread

Directions: (Chicken and almond ribbon sandwiches)

  1. Combine the chicken, mayonnaise, mustard and lemon juice in a large bowl. Add the celery, almonds and tarragon and gently stir until just combined. Taste and season with salt and pepper.
  2. Arrange half the bread slices on a clean work surface. Spread the chicken mixture evenly among the bread slices. Sandwich together with remaining bread slices. Use a serrated knife to remove the crusts from each sandwich. Cut each sandwich lengthways into thirds. Arrange on a platter to serve.

Choc-strawberry hearts

Ingredients: (Choc-strawberry hearts)

4 strawberries
2 slices high fibre white bread
1 tbs chocolate hazelnut spread

Directions: (Choc-strawberry hearts)

Wash 4 strawberries. Use a small knife to cut a v-shape in the top of each strawberry to remove the green tops and create a heart shape. Thinly slice strawberries lengthways. Use an 8cm heart-shaped cutter to cut hearts from 2 slices high fibre white bread. Spread bread with 1 tbs chocolate hazelnut spread. Arrange the strawberry, slightly overlapping, over bread.

Berries with toffeed yoghurt

Ingredients: (Berries with toffeed yoghurt)

1/2 cup caster sugar
250g large strawberries, hulled, halved lengthways
150g blueberries
120g raspberries
2 cups Greek-style yoghurt, drained

Directions: (Berries with toffeed yoghurt)

  1. Make toffee syrup Place sugar in a heavy-based frying pan over medium-low heat. Cook, tilting pan back and forth and stirring with a metal spoon for 8 minutes or until sugar dissolves and turns golden.
  2. Meanwhile, combine berries in a shallow serving dish. Dollop yoghurt over berries. Drizzle with hot toffee syrup. Serve

Classic Cheese Fondue

Ingredients: (Classic Cheese Fondue)

French bread and/or other hearty breads such as pumpernickel or onion
1-1/2 cups dry white wine
1 pound gruyere cheese, sliced
1 teaspoon Kirschwasser (cherry brandy)
1/2 teaspoon garlic powder
1/2 teaspoon grated nutmeg
1/8 teaspoon salt or to taste
Apple wedges

Directions: (Classic Cheese Fondue)

  1. Cut the bread the night before serving and store in a container which is left slightly open to allow the bread to firm and dry, creating a contrast of textures (traditional fondue is served with stale bread).
  2. Heat the wine in double boiler. Add the sliced cheese. Cook until cheese is soft, stirring occasionally. Add the Kirschwasser, garlic, nutmeg and salt. Stir until creamy.