Past Due Updates

I've been doing a pretty good job of making the recipes, albeit not always in the week posted, but I have been lousy at posting my updates. So I have two today.

Apple Pork Roast: This was delicious, however, I think I was running on fumes when I made it. I was planning on having it for Sunday lunch, so I was going to put it in the crockpot before I went to bed and it would be perfect when I got home from church. Like some kind of fool, I put the crockpot on high. So, needless to say, when I got up at 7:00, it was already done and the apples were cooked to squish. I just took it out and put it in the refrigerator. Then when I got home, I reheated it in the microwave and fried some apples in butter as a little side dish. We loved it.

Creme Brulee French Toast: I made this dish the following Sunday. We enjoy breakfast food a lot, and really anything that will let us have bacon. The french toast was so rich and the caramel sauce made it so that it didn't need any syrup (not that that stopped J). This dish would make an excellent Christmas morning breakfast, especially since you make it the night before and just bake in the morning.

Chocolate Brandy Balls

This is a recipe that my mom used to make for Christmas. I have no idea where she got this one, but we loved to sneak these out of the refrigerator when we were kids. We thought we were being so bad. We had no idea how little alcohol is really in them, but after a week or so in a sealed container in the refrigerator, the fumes when you opened it would just knock you over.


Chocolate Brandy Balls
1 6 oz package of semisweet chocolate chips
1 c. vanilla wafer crumbs
3/4 c. finely chopped walnuts, plus 1 c. finely chopped walnuts
1/2 c. sour cream
1/2 c. powdered sugar
1 T. melted butter
1 T. brandy or rum

Melt the chocolate chips and stir in vanilla wafer crumbs, 3/4 c. walnuts, sour cream, sugar, butter and liquor. Chill for several hours. Roll into balls the size of a marble (I use the large end of a melon baller, then roll in my hand). Drop into 1 c. of walnuts and roll until lightly coated. Store covered in the refrigerator.

Creme Brûlée French Toast

This is one of my most favouritest breakfast ever.  It also helps that it's a prep-ahead dish.  The rich sweetness of this pairs wonderfully with some nice smokey/salty bacon and a strong cup of coffee or, y'know, some mimosas.  It's perfect for a special occasion, or for making Sunday breakfast a treat.

Crème Brûlée French Toast

from Epicurious

ingredients:
1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup (based on the reviews, I reduce this to a scant tbsp)
an 8- to 9-inch round loaf country-style bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt


preparation:
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature.(generally I try to leave it sitting out for about half an hour, it's still a bit chilled, but it works.  Depending on how long you leave it out, you may have to adjust the cooking time)

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately.

Souffle #2 and Apple Pork Roast

The broccoli souffle was even better than the sweet potato! Mmm. I used fresh steamed broccoli and topped it with panko bread crumbs drizzled with olive oil for a nice crispy topping. (Crushed corn flakes is another idea that I've been meaning to try.) I've actually made a similar dish before as a casserole - same mix of cream soup, mayo and cheese, with chicken cubes and frozen veggies. It's one of my favourite comfort foods.

The apple glazed pork roast was also delicious. I didn't start it until the afternoon so I set the cooker on high, and it cooked in less than 4 hours.

We had the roast and broccoli with wild rice. A great hearty meal.

Slowing things down this week

Once the weather starts getting colder I love to start cooking more with my slow cooker. I have had a craving for pork and apples. Came across this simple recipe from http://slowandsimple.com and it looked simple enough.

Apple Glazed Pork Roast

INGREDIENTS
4 lb. pork loin roast
6 apples
1/4 cup apple juice
3 T. brown sugar
1 t. ginger, ground

DIRECTIONS
Rub roast with salt and pepper. Brown pork roast under broiler to remove excess fat; drain well. Core and quarter apples. Place apple quarters in bottom of crockpot. Place roast on top of apples. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well. Cover and cook on Low for 10-12 hours, until done.

Souffle #1 - Sweet potato

Tonight I made the first of the two souffles that rebaann posted - the sweet potato souffle. We both love sweet potato so I was stoked to see a sweet potato recipe.

I used 4 sweet potatoes but they weren't very large, and I don't think I scaled down the other ingredients accordingly. I cut the sugar to 3/4 cup, and it definitely could have used much less sugar than that. Less butter too (I used 2/3 cup). Oh, I skipped the pecans. The nuts we buy from the grocery store never seem to be very fresh.

Don't get me wrong... it was really delicious! Just a bit heavy (though the texture was really nice and light).

With baked trout, spaghetti squash, & orange juice - an orange meal.

I shall try souffle #2 later this week.

A Thanksgiving Two-fer

I love Thanksgiving, especially the traditional Thanksgiving food. Since I am planning what I need to buy for the three Thanksgiving meals that I am having this year, I thought I would share two of my favorite Thanksgiving side dishes.

They are both called souffles. Neither of them are your traditional egg white puffs, but they both contain eggs that make the texture lighter and airier. Hope you try one or both and like them as much as I do.

Sweet Potato Souffle
3 -4 large sweet potatoes, cut into large pieces
1 c. sugar
1 c. milk
3/4 stick of butter (or 2/3 stick if you prefer)
2 eggs
1 t. lemon juice (to preserve color)
brown sugar
pecans

Preheat oven to 350 degrees. Bring the sweet potatoes to a boil and cook until fork tender. Cool slightly and remove skins. Add the potatoes to a large mixing bowl and whip with the sugar, milk and butter. Add the eggs and whip. Stir in lemon juice.

Transfer to a grease casserole and top with a mixture of brown sugar and chopped pecans. Bake 1 1/2 hours, until set and browned on top.

Broccoli Souffle
2 10 oz. boxes of chopped broccoli
1 can cream of celery soup
1 c. mayonnaise
2 eggs, beaten
1 c. grated cheddar cheese
bread crumbs
melted butter

Cook the broccoli according to package directions, drain and cool. Set aside.

In a large mixing bowl, beat eggs and combine with soup, mayonnaise and cheese. Stir in the chopped broccoli. Pour into a greased casserole dish and sprinkle bread crumbs on top and drizzle with melted butter.

Bake at 400 degrees for 25 minutes. Serve hot for best flavor.