Plum Upside Down Cakes with Mascarpone Cream

Simply fabulous

Plum Upside Down Cakes with Mascarpone Cream
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Ingredients
  1. 1/2 cup butter
  2. 3/4 cup packed brown sugar
  3. 6 medium-sized ripe, firm red plums, pitted and thinly sliced
  4. 1/2 cup milk
  5. 1 Tbsp. fresh lemon juice
  6. 1 1/2 cups flour
  7. 1 tsp. baking powder
  8. 1/4 tsp. baking soda
  9. 1/2 tsp. cinnamon
  10. 1/4 tsp. salt
  11. 1/2 cup butter
  12. 1 cup sugar
  13. grated zest of 1 orange
  14. 2 large eggs
  15. 2 tsp. vanilla
Mascarpone Cream
  1. 1 cup whipping cream
  2. 6 Tbsp. Mascarpone Cheese (Italian cream cheese)
  3. 2 tsp. sugar
  4. 1/4 tsp. vanilla
Instructions
  1. To make cakes: Butter 8, 8 oz. (250 ml) ramekins. Preheat oven to 350 F. In a medium saucepan over medium heat, combine butter with brown sugar, whisking until smooth and combined. Immediately pour into buttered ramekins, dividing evenly. Arrange a layer of plum slices in each ramekin, over-lapping slightly. In a small bowl, combine milk and lemon juice (don’t worry – it curdles). In another bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Using a mixer, cream butter with sugar and orange zest. Add eggs and vanilla, mix well. Add dry ingredients alternately with milk mixture, mixing just to combine. Divide batter among ramekins. Place on a rimmed baking sheet and bake until cakes are firm to the touch and juices are bubbling, 35 – 40 minutes. Cool on a rack. Before serving, heat oven to 350 F. Set ramekins on a baking sheet and heat until just warmed, about 5 minutes. Run a small knife around the inside edge of each ramekin and invert onto a plate. Top with a dollop of Mascarpone cream. Serves 8.
  2. To make Mascarpone Cream: Beat all ingredients in a small bowl until peaks form.
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Money isn’t everything – but it certainly keeps the children in touch.

Chilled Lemon Souffle

This simple citrus soufflé is a refreshing finale for a big dinner and  serves 6-8.

Chilled Lemon Souffle
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Ingredients
  1. 1 Tbsp. unflavored gelatin (1 pkg.) 15mL
  2. 1/4 cup cold water 60mL
  3. 4 eggs, separated
  4. 1 cup sugar 250 mL
  5. 1/2 cup fresh lemon juice 125mL
  6. 1 1/2 Tbsp. grated lemon zest 22mL
  7. 1 cup whipping cream 250mL
Instructions
  1. Place gelatin in water and set aside to soften. In a heavy saucepan, over low heat, whisk the egg yolks until smooth. Whisk in the sugar, lemon juice and zest. Cook, stirring, until slightly thickened, about 10 minutes. Stir in softened gelatin and cook until dissolved, 1-2 minutes. Pour into large mixing bowl and allow to cool. Whip cream until soft peaks form, do not overbeat. Fold whipped cream into chilled lemon mixture until blended. Beat egg whites until stiff but not dry. Fold into lemon-cream mixture. Spoon mixture into a glass dish and refrigerate until set – about 2 hours.
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Chocolate Roll with Two Sauces

Chocolate Roll with Two Sauces
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Ingredients
Roll
  1. 5 eggs
  2. 1/2 tsp. cream of tartar 2 mL
  3. 1 cup sugar (divided) 250 mL
  4. 1/4 cup flour 60 mL
  5. 3 Tbsp. cocoa powder 45 mL
  6. 1 tsp. vanilla 5 mL
  7. 2 cups whipping cream, whipped 500 mL
  8. icing sugar
Foamy Butter Sauce
  1. 1/2 cup butter 125 mL
  2. 1 egg
  3. 1 cup icing sugar 250 mL
Fudge Sauce
  1. 1 Tbsp. butter 15 mL
  2. 1 square unsweetened chocolate 30 g
  3. 1/3 cup boiling water 75 mL
  4. 1 cup sugar 250 mL
  5. 2 Tbsp. corn syrup 30 mL
  6. 1/2 tsp. vanilla 2 mL
Instructions
  1. Roll: Separate the eggs. Beat whites with cream of tartar until stiff. Gradually beat in 1/2 cup (125 mL) sugar. Set aside. Sift together remaining 1/2 cup (125 mL) sugar, flour and cocoa powder. Beat yolks until thick. Fold flour mixture into yolks and add vanilla. This will be very stiff. Carefully fold yolk mixture into beaten whites. Preheat oven to 325 F (160 deg.C). Line a 10″ x 15″ (25 x 38 cm) edged cookie sheet with waxed paper, leaving an overlapping edge. Grease and flour paper. Spread batter evenly on paper. Bake for 20 minutes. Place on a rack and cool for 5 minutes. Place a clean tea towel on counter, generously sprinkle with icing sugar and turn cake onto towel. Carefully peel waxed paper off the top. Cut off any dried edges. Roll up cake and towel together, beginning at short end. Cool completely – no more than a half an hour. Unwrap roll and spread whipped cream over surface. Roll up cake again but this time – leave out the towel! Sprinkle with icing sugar. Serve with fudge sauce or foamy butter sauce.
  2. Serves 8.
Foamy Butter Sauce
  1. Combine all ingredients in top of double boiler. Cook, stirring, until it forms a smooth sauce. Serve warm over chocolate roll.
Fudge Sauce
  1. Melt butter and chocolate in medium saucepan. Add boiling water and bring to a boil. Add sugar and syrup. Bring to boil again and stir for 5 minutes. Stir in vanilla. Serve just warm over chocolate roll.
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Pomegranate and Feta Salad

Take this fabulous salad to your next potluck – but bring an extra copy of the recipe (or better yet – a book!) Break the pomegranate apart and pop the seeds out by hand but be sure to ear an apron – the juice stains!

Pomegranate and Feta Salad
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Ingredients
  1. 1 head romaine lettuce, washed and torn
  2. 1 bunch spinach, stems removed, washed and torn
  3. seeds of 1 pomegranate (use dried cranberries if pomegranates are not available)
  4. 1/4 cup toasted pine nuts
  5. 1/2 cup crumbled feta cheese
Dressing
  1. 1/3 cup olive oil
  2. 1 Tbsp. red wine vinegar
  3. 2 Tbsp. maple syrup
  4. 1 tsp. Dijon mustard
  5. 1/2 tsp. oregano
  6. salt and freshly ground pepper
Instructions
  1. Toss lettuce and spinach together in a large salad bowl. Add pomagranate seeds, pine nuts and feta.
  2. Whisk dressing ingredients together and store in refrigerator. Toss with salad ingredients just before serving.
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If it’s true that we are here to help each other, then what exactly are the OTHERS here for?

Jelly Balls

Your next favourite appetizer – rally round the chaffing dish

Jelly Balls
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Ingredients
  1. 1 lb. (500 g.)lean ground beef
  2. 1 egg, beaten
  3. 1/2 cup fine bread crumbs
  4. 3 Tbsp. chopped parsley
  5. 1/2 cup chopped onion
  6. 1 tsp. Worcestershire sauce
  7. salt and pepper to taste
  8. Chili Grape Sauce
  9. 12 oz. (341 ml) bottle chili sauce
  10. 10 oz. (284 ml) jar grape jelly
  11. 1 tsp. lemon juice
  12. 2 Tbsp. brown sugar
  13. 1 Tbsp. soy sauce
Instructions
  1. Mix ground beef with egg, bread crumbs, parsley, onion, Worcestershire sauce, salt and pepper. Roll into balls 1″ in diameter. Heat chili sauce, jelly, lemon juice, brown sugar and soy sauce in a large pot. Bring to a boil and add uncooked meatballs. Simmer meatballs in sauce for 30 minutes. Serve in a chafing dish. (avec toothpicks!) Makes about 50 balls. Freezes well.
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The trouble with opera is there’s too much singing.

Napa Cabbage Salad

You MUST make this salad – everyone asks for the recipe and it’s excellent for picnics, buffets – and teenagers! 

Napa Cabbage Salad
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Ingredients
  1. 1 large Napa cabbage(suey choy)cabbage, chopped
  2. 2 bunches green onions, chopped
  3. 1 red bell pepper, seeded and diced
  4. 1/4 cup butter
  5. 1 cup slivered almonds
  6. 2 pkg. chicken-favoured oriental soup noodles with seasoning mix
Dressing
  1. 1 cup vegetable oil
  2. 1/2 cup red wine vinegar
  3. 2 garlic cloves, minced
  4. 2 tsp. soy sauce
  5. 1/3 cup sugar
Instructions
  1. Place chopped cabbage, green onions and red pepper in large salad bowl.
  2. Melt butter in frying pan and saute almonds, broken noodles and seasonings until golden. Add to cabbage mixture and toss.
  3. Shake dressing ingredients in a jar. Pour SOME over salad and toss at least 1/2 hour before serving. NOTE: You will have extra dressing – refrigerate and use again.
  4. Cole’s
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Cole’s Law: Thinly sliced cabbage