Lemon Sorbet

 

Lemon Sorbet
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Ingredients
  1. This is a delightful finale to a sumptuous meal. If you really want to show off – serve between courses to “cleanse” the palate – lah-dee-dah!!
Ingredients
  1. 1 cup milk (2% or skim will do)
  2. 1 cup whipping cream
  3. 5 lemons = 1 cup lemon juice (MUST be fresh)
  4. 2/3 cup berry sugar (fine sugar)
Instructions
  1. Cut in half and squeeze lemons; save shells. Mix all ingredients together in a shallow dish and freeze for 4 hours. Stir occasionally to break up ice crystals. Spoon into lemon shells, cover and return to freezer until ready to serve. (Hint: cut ends off rinds to they won’t “rock and roll” when you serve them.) Garnish with a mint leaf.
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Island Pork Tenderloin Salad

The superb flavor of jerk pork – the perfect dinner for a summer’s day and while this recipe looks involved, it’s not

Island Pork Tenderloin Salad
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Ingredients
Pork rub
  1. 2 tsp. salt
  2. 1/2 tsp. black pepper
  3. 1 tsp. ground cumin
  4. 1 tsp. chili powder
  5. 1 tsp. cinnamon
  6. 2 – 3 pork tenderloins (21/2-3lb. total)
  7. 2 tbsp. olive oil
Glaze
  1. 1 cup packed dark brown sugar
  2. 2 Tbsp. finely chopped garlic
  3. 1 Tbsp. tabasco
Vinaigrette
  1. 3 Tbsp. fresh lime juice
  2. 1 Tbsp. fresh orange juice
  3. 1 Tbsp. Dijon mustard
  4. 1 tsp. curry powder
  5. 1/4 tsp. black pepper
  6. 1/2 cup olive oil
Salad
  1. 3 navel oranges, peeled, white pith removed
  2. 6 cups baby spinach, trimmed
  3. 4 cups thinly sliced napa cabbage
  4. 1 red pepper, cut in thin strips
  5. 1/2 cup golden raisins
  6. 2 firm-ripe avocados, peeled and cut diagonally into thin slices
Salad
  1. 3 navel oranges, peeled, white pith removed
  2. 6 cups baby spinach, trimmed
  3. 4 cups thinly sliced napa cabbage
  4. 1 red pepper, cut in thin strips
  5. 1/2 cup golden raisins
  6. 2 firm-ripe avocados, peeled and cut diagonally into thin slices
Instructions
  1. To Prepare Pork: Preheat oven to 350 F. Combine salt, pepper, cumin, chili powder and cinnamon. Coat pork with spices. Heat oil in ovenproof frying pan over moderately high heat; brown pork, turning often. Leave in pan. To Make Glaze: Combine ingredients and pat onto tops of tenderloins. Roast in middle of oven for about 20 minutes. Let stand at room temperature for 10 minutes. To Make Vinaigrette: Whisk together juices, mustard, curry powder and pepper. Add oil in a stream, whisking thoroughly. For the Salad: Cut oranges crosswise into thin slices. Toss spinach, cabbage, peppers and raisins in a large bowl with 1/2 cup vinaigrette. To Assemble Salad: cut pork at a 45 degree angle into 1/2″ slices. Line a large platter with dressed salad. Arrange sliced pork, oranges, and avocado in rows on top. Drizzle some vinaigrette over avocado and oranges. Pour juices from frying pan over pork.
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Toffee Crunch Ice-Cream Cake

This is an excellent summer dessert

Toffee Crunch Ice-Cream Cake
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Ingredients
  1. 1 1/4 cups crushed chocolate wafers
  2. 1/3 cup butter
  3. 2 qts. (2 L.) vanilla (or coffee) ice cream, softened
  4. 4 – 8 oz. skor chocolate bars, crushed
  5. 1 1/4 cups unsalted peanuts, coarsely chopped
Toffee sauce
  1. 1/2 cup butter
  2. 1 cup packed brown sugar
  3. 1/2 cup (125 ml) half & half cream
  4. 1 tsp. vanilla
Instructions
  1. To make cake: Grease a 9″x13″ pan or a 10″ springform pan. Combine wafer crumbs and butter and press into bottom of pan. Place in freezer for 15 minutes. Spread half of the ice cream over crust. Sprinkle with crushed skor bars and press into ice cream layer. Carefully spread remaining ice cream over crumbs. Sprinkle with peanuts and freeze for 2-3 hours. To make sauce: In a small saucepan, melt butter over low heat. Stir in brown sugar and cream. Cook and stir constantly over low heat until sugar has dissolved. Remove from heat ahd add vanilla. To serve: Remove cake from pan and cut into slices. Pour warm or cold toffee sauce over each serving.
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Bread and Butter Pudding with Rhubarb Coulis

Bread and Butter Pudding with Rhubarb Coulis
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Ingredients
Custard
  1. 1 cup evaporated milk
  2. 1 cup whipping cream
  3. 1 Tbsp. vanilla
  4. 2 eggs
  5. 1/2 cup sugar
  6. pinch salt
Pudding
  1. 4 large slices French bread or enough bread to fill 8″x8″ baking dish
  2. butter
  3. cinnamon
Rhubarb Coulis
  1. 2 cups chopped rhubarb (frozen is fine)
  2. 1/2 cup sugar
  3. 1/4 cup water
  4. juice of 1/2 lemon
Instructions
  1. To prepare custard, combine evaporated milk, whipping cream and vanilla in saucepan and heat to a boil. Whisk eggs, sugar and salt together and add to boiling milk. Strain through sieve. Butter an 8″x8″ baking dish. Butter bread and cut into 1″ pieces. Fill the dish with bread and generously dust with cinnamon. Pour custard over bread, ensuring all pieces underneath become moist. Soak for 30 minutes. Place dish in pan of hot water 2″ deep. Bake at 350 F for 35-40 minutes, or until custard is set and pudding is golden brown.
  2. To make coulis, combine rhubarb, sugar, water and lemon juice in saucepan. Simmer until rhubarb is tender, then puree in blender.
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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
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Cedar Plank Salmon with Cucumber Dill Sauce

Don’t let your summer go by without serving this delicious salmon

Cedar Plank Salmon with Cucumber Dill Sauce
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Ingredients
  1. 1 untreated cedar plank
  2. 2 shallots, diced
  3. 10 cloves garlic, minced
  4. 3 Tbsp. snipped fresh dill
  5. 3 Tbsp. chopped fresh thyme
  6. 2 Tbsp. chopped fresh cilantro
  7. 2 Tbsp. grated lemon zest
  8. 3 Tbsp. fresh lemon juice
  9. 2 green onions, chopped
  10. 1 tsp. olive oil
  11. 3-4 lb. salmon filet
  12. salt and freshly ground pepper to taste
Cucumber Dill Sauce
  1. 1/4 English cucumber
  2. 1/4 tsp. salt
  3. 1 cup plain yogurt
  4. 1/2 cup sour cream
  5. 1 tsp. lemon juice
  6. pepper to taste
  7. 3 green onions, finely chopped, white part only
  8. 2 tsp. chopped dill or 1 tsp. dried
Instructions
  1. Soak cedar plank in water for several hours.
  2. In small glass bowl, combine shallots, garlic, dill, thyme, cilantro, lemon zest and juice, green onions and olive oil. Cover and place in refrigerator for at least 1 hour to allow flavours to get acquainted.
  3. Place salmon on cedar plank and sprinkle with salt and pepper. Cover with herb mixture. Set plank on barbecue and close lid. Bake for 30 minutes on medium heat, until fish flakes easily with a fork.
  4. To prepare Cucumber Dill Sauce: finely chop cucumber, toss with salt and let stand for 15 minutes.
  5. Combine yogurt, sour cream, lemon juice, pepper, onion and dill.
  6. Drain water from cucumber and add to yogurt mixture.
  7. Book Reference - The Rest of the Best - Vol. 2 (Page: 192), A Year of The Best (Page: 18)
Instructions
  1. Soak cedar plank in water for several hours.
  2. In small glass bowl, combine shallots, garlic, dill, thyme, cilantro, lemon zest and juice, green onions and olive oil.
  3. Cover and place in refrigerator for at least 1 hour to allow flavours to get acquainted.
  4. Place salmon on cedar plank and sprinkle with salt and pepper. Cover with herb mixture. Set plank on barbecue and close lid. Bake for 30 minutes on medium heat, until fish flakes easily with a fork.
  5. To prepare Cucumber Dill Sauce: finely chop cucumber, toss with salt and let stand for 15 minutes.
  6. Combine yogurt, sour cream, lemon juice, pepper, onion and dill.
  7. Drain water from cucumber and add to yogurt mixture.
  8. Book Reference - The Rest of the Best - Vol. 2 (Page: 192), A Year of The Best (Page: 18)
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