As the old saying goes, there’s more than one way to eat your vegetables and these cookies prove it! This cookie recipe combines ordinary zucchini with chocolate chips that results in yummy Zucchini Chocolate Chip Drop Cookies. Continue reading Zucchini Chocolate Chip Drop Cookies
These Custard Sandwich Cookies bear some resemblance to those that many know as Melting Moments, my recipe for which can be found here. The primary difference between these Custard Sandwich Cookies and Melting Moments is that the latter contains cornstarch giving the cookies what is commonly known as a “short”, ever-so-slightly crisp, texture while the Custard Sandwich Cookies contain vanilla custard powder that gives them a wonderful soft, creamy, and slightly crumbly texture as well as additional flavor and a more yellowish color. Continue reading Custard Sandwich Cookies Recipe
It’s St. Patrick’s Day as I write this post so why not create and serve a delightful St. Patrick’s Day Grazing Board filled with all kinds of green, orange, and white snacking foods! Continue reading St. Patrick’s Day Grazing Board
Sharper and with a tangier taste than lemon curd, lime curd (in its natural state) is a slightly duller color than the traditional lemon curd with which most people are probably more familiar. One would think lime curd would automatically have a lime green color but this is not the case as the juice from limes is actually a very pale bland color. I added just a touch of green gel icing coloring to brighten up the curd and give it a pretty lime green color, more consistent to what might be expected of the appearance of a lime curd. Continue reading Luscious Lime Curd Recipe
This self-saucing Clementine Sponge Pudding, baked in a bain marie, consists of a lovely citrus-flavored sauce topped with a light-as-air sponge cake. The pudding is proportionately sized for two servings making it ideal for the small household. Continue reading Clementine Sponge Pudding for Two
As I write this post, it is a statutory holiday known as Islander Day here in Prince Edward Island. As such, I thought it would be an appropriate time to showcase my small collection of PEI commemorative cups and saucers. Continue reading An Islander Day Cream Tea
These powerhouse Roasted Peanut and Mocha Energy Bars are a substantial snack. They are a great pick-up snack anywhere and any time. Continue reading Roasted Peanut and Mocha Energy Bars Recipe
Some may know this old-fashioned bread simply as “Porridge Bread” because of its rolled oat content. Rustic Oatmeal Bread is a hearty bread that has a soft, chewy texture. It’s ideal as a sandwich bread, makes fabulous toast, is great for French toast and, heck, it’s just fine slathered with butter or molasses! Continue reading Rustic Oatmeal Bread Recipe (aka Porridge Bread)
These tasty Tuna Stuffed Potatoes are the full meal deal. With a filling of potato, tuna, egg, and cheese, all encased in potato shells, these twice-baked potatoes make a great lunch all on their own. Continue reading Tuna Stuffed Potatoes Recipe
Today marks nine years since I began My Island Bistro Kitchen food blog. Regular followers of my food blog and social media channels will know of my love for anything and everything to do with afternoon tea! So, it would only seem fitting that my focus for celebrating this milestone would be a celebratory afternoon tea. Of course, in my case, it’s any reason at all to enjoy afternoon tea! Continue reading Teatime to Celebrate 9th Blogiversary
At least once a week, I have fish. Haddock is a favorite and while I like it simply pan-fried in butter, sometimes I like to dress it up and, on those occasions, I make Baked Haddock au Gratin.
Awhile ago, I canvassed my food blog followers to see if there was interest in smaller sized recipes for one or two servings and there was sufficient interest so I indicated I would, from time to time, develop and post recipes for this particular demographic. This haddock recipe is sized for two servings but is easily doubled if four servings are needed.
I have also tested this recipe by baking it from frozen state (in baking dishes that go from freezer to oven safely) and it turns out fine so it is one that I now have on hand in my freezer for when I want a dressed up haddock dish. Everything but the cheddar cheese goes on to the dish before it is frozen. Note that, if baking the fish from frozen state, additional baking time beyond what is stated in the recipe will be required. If you are planning to freeze this dish for baking later, make sure you use fresh fillets, not fish previously frozen.
This is not an overly complicated recipe. The sauce basically consists of chicken stock, whipping cream, milk, and Dijon mustard with onion, celery, red pepper, and mushrooms sautéed in butter for flavor and all thickened with flour. The dish is then baked in the oven with a breadcrumb and cheddar cheese topping. This recipe can be made gluten-free by using gluten-free 1-to-1 baking flour as the thickener and by using gluten-free breadcrumbs for the topping.
My preference is to use individual au gratin dishes for this recipe for several reasons. First, it keeps the fish intact. Haddock is a fragile fillet and breaks apart very easily. Baking it in an individual serving dish keeps it altogether so the fish serves well and is not all broken apart when plated. It is simply served right in the dish in which it was baked. Second, this sauce is rich and it needs to cover the fish completely so, if using a larger baking dish to bake the two fillets together, make sure the pan is just large enough to accommodate the fillets as there is only adequate sauce for the two fillets. If the sauce runs off the fish (which it will) into the bottom of a pan, it will be spread too thin and may burn and the lovely flavorful sauce will be lost.
The fillets can certainly be baked together in a slightly larger au gratin dish for two. Alternatively, if you don’t have suitably sized au gratin dishes, a baking pan the size of what is used in a toaster oven would likely work for two fillets (e.g., typically an 8”x6” pan) or a 10”x5” baking dish could also work. The other reason I like to use individual baking dishes is that, for presentation purposes, it allows for plating the meal to look like restaurant quality as each individual has their own serving dish (remember, we do eat with our eyes first)!
While I have used haddock in this recipe, any white fleshed fish fillets can be substituted with the sauce.
[Printable recipe follows at end of post]
Ingredients:
2 haddock fillets, each apx. 5-6 oz (fresh or thawed, if frozen)
Garlic salt (apx. ½ tsp or to taste)
Freshly ground black pepper
1/3 cup chicken stock
1/3 cup whipping cream (36% MF)
¼ cup milk
1 tsp Dijon mustard
1 tbsp butter, melted
1½ – 2 tbsp butter
2½ tbsp finely chopped onion
2½ tbsp finely chopped celery
3 tbsp finely chopped red pepper
1/3 cup sliced white button mushrooms (about 1 oz)
2 tbsp all-purpose flour (or gluten-free 1-to-1 baking flour, if required)
1/3 cup fine breadcrumbs (gluten-free, if required)
2½ tbsp finely grated Parmesan cheese
½ tbsp butter, melted
1/3 cup grated old or medium Cheddar cheese
Paprika (optional)
Green onions and/or slices of orange or lemon for garnish (optional)
Method:
In small bowl, combine the chicken stock, whipping cream, milk, Dijon mustard, and 1 tbsp melted butter. Set aside.
Chop and measure vegetables and grate cheeses.
Preheat oven to 350°F.
Grease two individual-sized au gratin dishes (or a small shallow baking dish just large enough to arrange the fillets in a single layer). Sprinkle fish fillets with garlic salt and pepper. Arrange one fillet in each au gratin dish or single layer if using one baking dish for the two fillets. Note, in order to get the fish fillet to fit in the single au gratin dishes, an end of each fillet may need to be cut off and arranged alongside fillet in au gratin dish. Set aside.
Melt 1½ – 2 tbsp butter in saucepan over medium-high heat. Add the onions, celery, red pepper, and mushrooms. Cook the vegetables just until they are barely tender, stirring frequently (apx. 3 minutes).
Sprinkle flour over the vegetables and stir to combine. Cook for a few seconds, stirring to prevent scorching, then reduce heat to medium low and gradually add the whipping cream and chicken stock mixture. Stir constantly to prevent scorching. Continue cooking until sauce starts to thicken, apx. 1 minute. Add the Parmesan cheese and stir until melted, about 1 minute longer or until sauce is thickened to desired consistency.
Spoon sauce equally over each fillet, covering all areas of the fish completely. Combine the breadcrumbs and the ½ tbsp melted butter. Sprinkle mixture equally over fillets. Place au gratin dishes on foil-lined rimmed baking sheet in case sauce should bubble over. Bake for apx 20-24 minutes, or until breadcrumbs are browned, sauce is bubbling, and fish is thoroughly cooked and flakes easily when tested with a fork. Note that baking times may vary due to size and thickness of fillets.
Sprinkle cheddar cheese over each fillet and return to oven for 1½ – 2 minutes, just until cheese is melted.
Let fish stand for 5-10 minutes to allow sauce to set before serving. Sprinkle each fillet with paprika and garnish with sliced green onions and an orange or lemon slice, if desired.
Serve with choice of potato or rice, and a favorite side of vegetable(s), steamed or stir-fried.
Yield: 2 servings
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Printable Recipe
Grease two individual-sized au gratin dishes (or a small shallow baking dish just large enough to arrange the fillets in a single layer). Sprinkle fish fillets with garlic salt and pepper. Arrange one fillet in each au gratin dish or single layer if using one baking dish for the two fillets. Note, in order to get the fish fillet to fit in the single au gratin dishes, an end of each fillet may need to be cut off and arranged alongside fillet in au gratin dish. Set aside.
Sprinkle flour over the vegetables and stir to combine. Cook for a few seconds, stirring to prevent scorching, then reduce heat to medium low and gradually add the whipping cream and chicken stock mixture. Stir constantly to prevent scorching. Continue cooking until sauce starts to thicken, apx. 1 -2 minutes. Add the Parmesan cheese and stir until melted, about 1 minute longer or until sauce is thickened to desired consistency.
Spoon sauce equally over each fillet, covering all areas of the fish completely. Combine the breadcrumbs and the ½ tbsp melted butter. Sprinkle mixture equally over fillets. Place au gratin dishes on foil-lined rimmed baking sheet in case sauce should bubble over. Bake for apx 20-24 minutes, or until breadcrumbs are browned, sauce is bubbling, and fish is thoroughly cooked and flakes easily when tested with a fork. Note that baking times may vary due to size and thickness of fillets.
Serve with choice of potato or rice, and a favorite side of vegetable(s), steamed or stir-fried.
Yield: 2 servings
Always a favorite, this three-part square (shortbread base, topping, and icing), known simply as “Dream Square”, is a treat! Sometimes referred to as a vintage or retro square, I’m not sure it has ever been “shelved” long enough in history to put it in that category! This is a square that is, in my view, perennially in vogue. Continue reading Decadent Dream Square Recipe
This lovely Cranberry Shortbread Square with a tender, buttery shortbread crust features cranberry sauce as an ingredient in the topping. The sauce adds lovely flavor and texture making the square rich and delectable. Continue reading Cranberry Shortbread Square Recipe
I call this quick bread the loaf with Christmas wrapped inside it! That’s because this Cranberry Orange Eggnog Loaf encompasses many of the flavors we typically associate with Christmas – the bright red cranberries, eggnog, warm spices of nutmeg, mace, and cardamom, citrus notes that come from orange marmalade, juice, and orange rind, mixed peel/citron, and pecans. It’s the perfect loaf for weekend brunch, coffee or tea break, or gift giving. Continue reading Cranberry Orange Eggnog Loaf Recipe
Less rich than a traditional fruitcake, a Dundee Cake still retains some of the elements of a fruitcake and makes a fine treat at Christmas or anytime, for that matter. It’s especially lovely as a teatime cake. Continue reading Spirited Dundee Cake Recipe
The humble carrot, often the last of the vegetables to be harvested from the garden in autumn, makes a fabulous base for a smooth Cream of Carrot Soup. With its superb flavor, color, and luxuriously smooth texture, this soup is a winning combination and can be made year-round. Continue reading Cream of Carrot Soup
This elegant autumn-themed tablesetting all started with ……
………. a rustic box of faux greenery and small white pumpkins.
Sometimes, inspiration can from from seemingly simple sources as is the case with this tablesetting. I have had the rustic box arrangement for awhile. It usually spends the autumn on the island in my kitchen. But, this year, it became the inspiration for my Thanksgiving tablesetting and so has been elevated to the dining room. Other than the tiny pumpkins scattered throughout the tablescape, I bought nothing special for this tablesetting. You’ll be amazed what you can find when you shop around your own home!
In fall tablesettings, I typically choose the warm autumnal colors of yellows, reds, rusts, and golds but, this year, I’ve opted to go with muted earthy tones – greens, whites, and browns, principally. One thing I recommend in tablesettings is to keep the number of colors introduced to no more than three. Any more and the table can start to appear chaotic.
I have intentionally left the table bare with no tablecloth in order to allow the maple wood of my dining room table to form the canvas for the tablesetting. Letting the wood of the table be part of the tablesetting is in keeping with the earthy look. To frame the centerpiece, I have opted to use a short white runner. It gives a base, is unobtrusive, and it defines and contains the size of the tablescape.
While the box of greenery and pumpkins is an autumn arrangement in itself, had it been the sole item in the center of the table, it would have looked isolated and that it had just landed there with no supporting or grounding items.
To take a pre-made arrangement and give it a custom look, it needs some supporting actors that will draw the eye down the length of the table’s center. These connectors include small white pumpkins, pinecones, green leaves, and white votives. No need to be fussy or overly precise about the placement of these items. As the tablescape builds, places needing a “filler” will reveal themselves. Care, however, needs to be taken to ensure the table is not overloaded.
I am a fan of layers of lighting. In this case, two layers are used – tall, neutral-colored, tapers flanking the core centerpiece and then lower lights, in the form of votives for soft glow, interspersed here and there throughout the tablescape. Adding layers of light ensures a glow from all angles of the tablescape and candles always contribute to the ambiance.
Adding a place card to each placesetting adds a touch of sophistication and personality to a table. Additionally, it allows the host/hostess to identify where they want guests to be seated and there can be several reasons why the strategic placement of dinner guests could be important at a dining event, even a casual or informal one.
Formal placecards are not always necessary, especially for more informal occasions. Here, the place card is a simple leaf upon which the guest’s name is printed. The addition of a small cone provides a stand for the leaf and, along with a sprig of greenery, maintains the tablesetting color scheme and earthy theme.
Silver charger plates frame each placesetting. Silver is on the cool spectrum so is in keeping with the overall cool-toned tablescape. Charger plates, of course, ground and define a placesetting as well as lend an air of sophistication and style to the table.
White dinnerware is most often my “go-to” for tablesettings because it matches everything and food looks great on white.
The miniature soup tureens are a favorite and they add height, interest, and style to each placesetting. They also double as a holder for the napkin, folded into the Bird of Paradise fold.
Using glassware that has lots of cuts in it is a great way to add sparkle to the table whether the light that causes the sparkle comes from natural sunlight or, in the evening, through the glow of candlelight.
This tablescape makes use of typical seasonal foliage and pumpkins but in more toned-down hues. No matter what is on the menu, this table has all the ingredients for a festive autumnal meal.
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Thanksgiving Tablesetting
Thanksgiving Tablescape
Autumn-themed Thanksgiving Tablesetting
My dining room table is set with a beautiful Victorian teatime tablesetting with a teaset from Moritz Zdekauer. It bears the mark “MZ Austria” with the eagle symbol. I am unsure of the name of the pattern. It bears resemblance to the Bridal Wreath pattern, also produced by MZ Austria, but this set does not have the floral swags consistent with photos I have seen of the Bridal Wreath pattern. If anyone can conclusively identify the pattern, please do let me know.
In the meantime, this is a lovely delicate and romantic teaset from which to enjoy an afternoon tea or a light supper. I have used this set in the past for afternoon teas including this Valentine Tea.
There are no dinner plates in the set. Rather, the smaller plates which we know as “supper plates” or “tea plates” or, more commonly today, salad or dessert plates, are the largest plates in the set. These would be used for scones or small sandwiches or, in the case of supper, perhaps some cold cuts, biscuits, and condiments.
The plates are scallop edged with gold filigree trim on the edges. A border of tiny pink flowers amidst pale green leaves adorns each plate that also has a small rose spray in the plate center.
The small fruit nappies would typically be used for serving fresh seasonal berries with cream, a fruit compote, or, perhaps, preserves or canned fruit such as pears, peaches, or plums.
The set has a large serving bowl which seems almost disproportionately large to the other pieces in the set. It could be used for a salad, such as potato salad, or it could be used for a fruit compote.
Two serving plates accompany the set. One would most likely have been used for serving sandwiches for an afternoon tea and the other for teatime squares, cake, and/or cookies. Alternatively, the plates could have been used for serving cold meats for a supper.
The cream and sugar set is also quite large and is in keeping with the Victorian style.
The set has a lot of detailing and design elements and a significant amount of delicate gold trim.
The set also includes a salt and pepper duo and, because this is an antique set, some of the gold trim on the shaker tops has worn off.
This set has no matching teapot so I have opted to use a Sadler teapot with pink roses.
The teacup shape is very plain and simple. The short, stout, shape of the footed cup resembles Royal Albert’s Hampton shaped cups.
Each cup has an intricate floral pattern of tiny soft pink roses and green leaves around the cup and each has a tiny pink rose motif on the rear interior. The cups have ornate gilt filigree banding around the exterior rim and the simple loop handles on the cups also bear gold gilt trim that is carried to the saucer edges.
I have chosen to pair my Victorian style glasswear with this set. Again, larger pieces in keeping with the period of the teaset.
The table linen I have chosen is a white antique Irish linen cloth. White keeps the overall look simplistic and soft and really makes the tiny pink roses on the dishes pop.
The napkin fold is a simplistic triangular fold and is placed between the supper plate and fruit nappy. This is an easy fold to do and is ideal when the napkin has a motif or monogram to be featured. Placing the napkin between the two plates is also beneficial if the table is either quite small or crowded with placesettings and serving pieces as the napkin is one less thing to find a space for on the table.
I have chosen a low profile floral centerpiece for the tea table in colors complementary to the dishes. The soft, subdued colors do not detract from, or compete with, the teaset. Keeping the centerpiece low makes it easy for guests to see and converse with each other.
Now, what would you serve on these dishes and what tea would you pair with the meal?
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Late summer brings some wonderful flavors and that includes corn. After a few “feeds” of corn-on-the-cob, I am ready to have the veggie served in other ways, like in this Creamy Homestyle Corn Chowder. Pure comfort food at its finest and nothing compares to the homemade version!
Corn Chowder is not difficult to make though there are steps involved and it does take a bit of time but, oh, the flavor is incomparable!
While corn chowder can be made with frozen corn kernels, the chowder really is at its ultimate when made with kernels stripped from freshly picked corn and the cobs then used to add wonderful flavor to the poultry stock base. Use your favorite variety of corn – peaches and cream or sweet yellow corn work well, for example. The chowder in the photos that accompany this posting was made with peaches and cream corn and the beautiful golden yellow color is all natural.
Once the kernels are stripped from the cobs with a sharp knife, the cobs are added to the poultry stock in a stockpot. There is a lot of flavor to be had from those cobs! I like to use my own homemade turkey or chicken stock as the base though bought stock may also be used. Letting the stripped cobs simmer away in the stock will really add more corn flavor to the chowder.
Chowders are all about layering in flavor. My recipe does not call for a large quantity of any one spice. Rather, the chowder is gently flavored with select spices, none of which detract from the pure corn flavor.
I save the rinds from parmesan cheese and keep them in the freezer. When I am making certain chowders, like this Corn Chowder, for example, in which I am going to be adding parmesan cheese as an ingredient, I will add a 2½” – 3” piece of rind to the stock as it cooks because it does impart wonderful flavor. The chowder stock can be made without the cheese rind but, if you have one, toss it in the pot.
The usual cast of characters are used for the aromatics — onion, celery, carrot, sweet pepper, and garlic – and, when sautéed in some bacon fat and butter, they certainly add to the flavor base. The crisply fried bacon from which the fat has been rendered is a great garnish for the chowder. Some recipes call for the bacon to be incorporated into the chowder and that can certainly be done. I, however, prefer to simply add it as a garnish.
Adding diced potato to corn chowder is a perfect way to add bulk and chunkiness to the texture but be sure to use potatoes that will hold their shape when cooked and not become mushy. I tend to lean toward Yukon Gold or Red Norlands for chowders though other varieties may work well, too. Just cook the potatoes, along with the corn kernels, in the stock mixture until the potatoes are barely fork tender.
I use cornstarch (versus flour) as the thickening agent for the Corn Chowder because cornstarch is gluten free for those who, for various reasons, cannot tolerate gluten, and also because I find it makes a lovely smooth textured chowder and there is no starchy or pasty taste that can sometimes happen when flour is used as the thickener. The actual amount of thickener needed to achieve the desired thickness of the chowder depends on several factors, including personal preference. The quality and age of the corn and amount of moisture in it and how finely puréed a portion of the chowder is can also affect the thickness of the chowder. I recommend starting with the amount of cornstarch called for in the recipe and then adding more if and as desired. Be sure to mix the cornstarch with a little water or stock and then temper it with a couple of tablespoons of the hot chowder mixture before adding and stirring it into the chowder. Go slowly with small amount of thickener at a time as it can set up fairly quickly.
A good portion of the cooked mixture is puréed in a blender until it is somewhat smooth and then is poured back into the stockpot with the remaining vegetable and stock mixture. This gives the chowder the velvety smooth textured base but, by leaving some of the mixture in its chunky state, it provides that homestyle, hearty texture. As a hint, don’t over-purée the mixture as it can become very watery and more difficult to thicken.
A wee bit of sweetness to complement the corn is obtained by adding just a small amount of maple syrup.
I do not recommend fat-reduced dairy products for chowders. No…..just don’t do it as they tend to make a thinner, more watery base. A good chowder should be rich and creamy and that can really only be obtained by using the good stuff — yes, cream!
Now, there are various degrees of cream – I find I get a great corn chowder from using 10% blend cream mixed with some sour cream which has a bit of tang to it. Higher percentage creams, up to and including whipping cream, also work in the chowder so, go crazy with the cream if you wish! Add some shredded cheddar cheese and grated parmesan cheese for an even richer flavored chowder – oh-là-là! All that’s needed for a satisfying meal would be homemade rolls. Either my pan rolls or dinner rolls are ideal with this chowder.
The wonderful thing about corn (apart from its lovely flavor) is that it is a vegetable that enjoys a relatively long season from August well into the fall. So, don’t miss out on the opportunity to make a delicious Corn Chowder from the fresh corn when it is available locally.
[Printable recipe follows at end of posting]
Ingredients:
3 cups corn kernels (apx. 3 – 4 large corn cobs)
5 cups poultry stock (chicken or turkey)
1 large bay leaf
¼ tsp dried thyme
1/8 tsp paprika
1/8 tsp dried dill
1/8 tsp dried summer savory
Pinch cayenne
Pinch curry powder
2½” – 3” piece parmesan cheese rind (optional)
4 slices bacon, fried crisp
2-3 tbsp butter
2/3 cup onion, diced small
½ cup celery, finely chopped
1/3 cup carrot, diced small
¼ cup red pepper, finely chopped
4-6 garlic cloves, minced
½ lb Yukon Gold or red potato, diced into ¼“ pieces
2½ tbsp cornstarch (see Note below)
1 tbsp maple syrup
1 cup 10% blend cream, room temperature
2 tbsp sour cream, room temperature
2/3 cup shredded cheddar cheese
2 tbsp finely grated parmesan cheese
Salt and pepper, to taste
Fresh chives or parsley for garnish (optional)
Method:
With sharp knife, cut the kernels from the corn cobs. Refrigerate kernels.
Place the stripped corn cobs in small stockpot and add the poultry stock, bayleaf, spices, and parmesan rind. Cover. Bring to a boil over medium heat then reduce heat to low and slowly cook mixture for about an hour. Strain mixture in fine wire mesh sieve. Discard cobs and solids.
While the stock is cooking, fry the bacon until crisp. Blot bacon on dry paper towel. When cool break into bite-sized pieces. Set aside for chowder garnish. Remove all but 1½ tablespoons of bacon fat from frypan.
Cut up onion, celery, carrot, and red pepper. Mince the garlic cloves. When stock is almost done cooking, melt butter in the frypan with the bacon fat over medium heat. When butter is melted, add the onions, celery, and carrot. Cook, stirring briskly, for 3-4 minutes then add the red pepper. Cook for another 1-2 minutes, until onion starts to become translucent and the vegetables are slightly softened. Add the minced garlic and cook, stirring continuously, for about 30 seconds, just until the garlic becomes fragrant.
Transfer the sautéed vegetables to a medium-sized stockpot. Add the corn kernels and diced potato. Stir in all of the strained stock except for ½ cup which will be used to mix with the cornstarch to thicken the chowder. Cover stockpot and bring mixture to a boil over high heat then reduce heat to medium low and cook for about 15 minutes, or until the potatoes are just barely fork tender.
Whisk 2½ tbsp cornstarch into the reserved ½ cup of poultry stock until smooth. Add 2-3 tablespoons hot mixture from the stockpot to temper the cornstarch mixture then add the thickener into the stockpot, stirring until mixture starts to thicken.
Transfer approximately 3 cups of the mixture to a blender and purée until somewhat smooth. Don’t over-purée the mixture as it can become very watery and more difficult to thicken.Pour puréed mixture back into the stock pot. Stir to combine with remainder of unpuréed chowder mixture.
Stir in the maple syrup. Whisk sour cream into the 10% blend cream until blended. Slowly whisk the dairy into the stockpot mixture. Heat thoroughly. Add the cheeses and stir until melted and blended into the chowder. Season with salt and pepper, to taste.
Ladle chowder into bowls. Garnish with crisp bacon pieces and, if desired, fresh chopped chives or parsley. Serve with rolls or bread.
Yield: Apx. 6-8 servings
NOTE: The actual amount of thickener needed to achieve the desired thickness of the chowder depends on several factors, including personal preference. The quality and age of the corn and amount of moisture in it and how finely puréed a portion of the chowder is can also affect the thickness of the chowder. Don’t over-purée the mixture as it will become very watery and harder to thicken. It is recommended that the amount of cornstarch called for in the recipe first be used and then more added if and as desired. Be sure to mix the cornstarch with a little water or stock and then temper it with a couple of tablespoons of the hot chowder mixture before adding and stirring it into the chowder. Go slowly with small amount of thickener at a time as it can set up fairly quickly.
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Whisk 2½ tbsp cornstarch into the reserved ½ cup of poultry stock until somewhat smooth. Add 2-3 tablespoons hot mixture from the stockpot to temper the cornstarch mixture then add the thickener into the stockpot, stirring until mixture starts to thicken.
Transfer approximately 3 cups of the mixture to a blender and purée until somewhat smooth. Don't over-purée the mixture as it can become very watery and more difficult to thicken. Pour puréed mixture back into the stock pot. Stir to combine with remainder of unpuréed chowder mixture.
Yield: Apx. 6-8 servings
NOTE: The actual amount of thickener needed to achieve the desired thickness of the chowder depends on several factors, including personal preference. The quality and age of the corn and amount of moisture in it and how finely puréed a portion of the chowder is can also affect the thickness of the chowder. Don't over-purée the mixture as it will become very watery and harder to thicken. It is recommended that the amount of cornstarch called for in the recipe first be used and then more added if and as desired. Be sure to mix the cornstarch with a little water or stock and then temper it with a couple of tablespoons of the hot chowder mixture before adding and stirring it into the chowder. Go slowly with small amount of thickener at a time as it can set up fairly quickly.
A classic dessert with French origins, Cherry Clafoutis (pronounced “kla-foo-tee“) is remarkably simple to make with the most basic of ingredients. If you can mix together the batter for pancakes or crepes and pour it over cherries in a baking dish, you can make this dessert! Continue reading Classic Cherry Clafoutis For Two
