Seafood Kabob

No fuss gourmet. Serve this with salad for a  low cal and delicious dinner

 

Seafood Kabob
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Ingredients
  1. 8 oz scallops 250 g
  2. 12 oz raw shrimp (tails on) 375 g
  3. 1 cantaloupe melon (30 balls) 1
  4. 1 honeydew melon (30 balls) 1
  5. 1⁄4 cup lemon juice 60 mL
  6. 2 tbsp butter, melted 30 mL
  7. 1⁄4 cup brie cheese (remove skin) 60 mL
  8. 1⁄4 cup light cream 60 mL
Instructions
  1. On six 8-inch (20 cm) skewers, alternate seafood and melon balls. Mix lemon juice and butter. Broil kabobs 10 minutes, turning and brushing occasionally with lemon juice mixture. (Seafood should be opaque.) In a small saucepan, melt cheese and gradually whisk in cream. Drizzle the cheese mixture over kabobs. Broil until golden brown. Serve over rice. Serves 6.
Notes
  1. Note: 2 lbs (1 kg) of firm fish such as monkfish, shark or swordfish is a tasty alternative to the scallops and shrimp.
  2. What you seize is what you get!
The Best of Bridge http://www.bestofbridge.com/

Traditional Strawberry Jam

It’s strawberry season! The flavor, texture and appearance of this jam outshines a store-bought version every time. The difference is amazing and store-bought can’t hold a candle to jam you make at home, where you hand-select the fruit and other ingredients and add a little love to every jar. 

Traditional Strawberry Jam
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Ingredients
  1. Strawberry jam is one of the most popular preserves to make, especially when local fruit is in season. This recipe uses the long-boil method, with no added pectin.
  2. 6 cups crushed strawberries 1.5 L
  3. 3 tbsp lemon juice 45 mL
  4. 5 cups granulated sugar 1.25 L
Instructions
  1. In a large, heavy-bottomed pot, combine strawberries and lemon juice. Bring to a boil over high heat, stirring constantly. Add sugar in a steady stream, stirring constantly. Bring to a full boil, stirring constantly to dissolve sugar. Reduce heat to medium-high and boil rapidly, stirring often and reducing heat further as mixture thickens, for 20 to 22 minutes or until thickened. Test for setting point (see page 24). Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating fruit.
  2. Ladle into sterilized jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight. Process jars in boiling water canner (see page 27) for 10 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks. Makes about five 8-ounce (250 mL) jars.
  3. Tip: If you leave the lemon juice out of strawberry jam, it will not set — strawberries are not high enough in acid.
Notes
  1. Tip: If you leave the lemon juice out of strawberry jam, it will not set — strawberries are not high enough in acid.
The Best of Bridge http://www.bestofbridge.com/

Pineapple, Rhubarb, Watermelon and Mango Sorbets

Sorbet is so simple to make – and the flavour is amazing

 

Pineapple, Rhubarb, Watermelon and Mango Sorbets
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Ingredients
Simple Syrup
  1. 1 1/2 cups water
  2. 1 1/2 cups berry sugar
Pineapple Sorbet
  1. 1 large whole pineapple, peeled and cored
  2. 2 cups simple syrup
  3. 2 Tbsp. freshly squeezed lemon juice
Rhubarb Sorbet
  1. 5 cups diced rhubarb
  2. 1 1/4 cups simple syrup
  3. 2 Tbsp. freshly squeezed lemon juice
Watermelon Sorbet
  1. 1/4 medium-sized watermelon, skin and seeds removed
  2. 1 cup simple syrup
  3. 3 Tbsp. freshly squeezed lemon juice
Mango Sorbet
  1. 3 ripe mangoes, peeled
  2. 1/2 cup simple syrup
  3. 2 Tbsp. freshly squeezed lemon juice
Instructions
To make Simple Syrup
  1. In a small saucepan bring water and sugar to a boil. Simmer until sugar has dissolved. Yields 2 1/2 cups.
PINEAPPLE SORBET
  1. Cut pineapple into chunks and puree in food processor. Mix 2 1/2 cups pureed pulp with simple syrup and lemon juice. Strain through sieve. Freeze in a 9″x13″ glass baking dish or an ice cream maker. When solid, break into pieces and pulse in chilled food processor until smooth. Store in plastic container in freezer for up to 2 weeks.
RHUBARB SORBET
  1. Puree rhubarb in food processor. Strain through sieve or cheesecloth, pressing to extract all of the juice. Discard pulp. Mix juice together with simple syrup and lemon juice and freeze in a 9″x13″ glass baking dish or an ice cream maker. Process as for Pineapple Sorbet.
WATERMELON SORBET
  1. Cut watermelon in pieces and puree in food processor. Mix 3 cups of puree with simple syrup and lemon juice. Freeze in a 9″x13″ glass baking dish or an ice cream maker. Process as for Pineapple Sorbet.
MANGO SORBET
  1. Cut mango pulp from pit and puree in food processor. Mix 1 3/4 cups mango puree with simple syrup and lemon juice. Strain through sieve. Freeze in 9″x13″ glass baking dish or an ice cream maker. Process as for Pineapple Sorbet
The Best of Bridge http://www.bestofbridge.com/

If Superman is so clever, why is his underwear on the outside?

Blueberry Shortcakes

BC blueberries are here! To celebrate, we made a batch of easy cream shortcakes on BT Calgary this morning, with berries in the dough as well as simmered to spoon over the split biscuits. Add some whipped cream or a scoop of vanilla ice cream, and you have a dessert that tastes like summer. All the berries are coming into season now, and would be fantastic piled on a freshly baked, crunchy-topped shortcake – here’s the recipe!

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Homemade Lemonade

Summertime is beverage season, and while I’m not against the occasional slurpee, there’s too much in the way of Kool-Aid, pop and other sugary drinks that are so heavily consumed throughout the hot summer months. My standby is homemade lemonade, jazzed up with fresh herbs, ginger or sliced cucumber. Lemons are classic, of course – but limes and even grapefruit can be added to the mix to shake things up a bit, so to speak.

To make your own lemonade concentrate, bring equal parts freshly squeezed lemon juice and sugar to a simmer in a small saucepan. (I usually do a cup of each.) Stir to dissolve the sugar, and if you want to add flavour, grate in some fresh ginger, toss in a few stalks of chopped rhubarb, or a handful of mint, rosemary or thyme, and strain before serving.

Your lemonade concentrate will keep up to a couple weeks in the fridge; to make a pitcher or glass of lemonade, add water or sparkling water to taste, and a handful of ice. (This concentrate also works well with lime juice, and makes a fine mojito or addition to a gin & tonic.)

Homemade Strawberry Ice Cream

strawberry ice cream

I don’t have many kitchen gadgets, but I love my ice cream machine – it’s so easy to make your own, and experiment with interesting flavours and fresh fruit in season. My go-to formula is so simple it doesn’t require eggs, or making a custard (which must be well chilled before using) – it’s just cream, sugar and fruit. I find strawberry irresistible when they’re in season – here’s an easy recipe we make over and over.

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