Thank you Martha Stewart, for creating this wonderful summertime dessert. It is an easy, light finish to a barbecued meal, and unique. It has become my "go to" dessert this summer. My apologies to the friends to whom I first served it, before I realized that each serving is to have one tablespoon tequila and not a quarter cup. Oops! It was a good night!
Tequila-Soaked Lemon Sorbet
1 pint lemon sorbet
1/4 cup tequila (preferably reposado)
zest of 2 limes
Place 2 scoops sorbet into each of 4 glasses (I use margarita glasses). Drizzle 1 tablespoon tequila over the sorbet in each glass and sprinkle with lime zest. Serve immediately.
Friday, July 30, 2010
Thursday, July 29, 2010
Creamy Tarragon Chicken
I am a big fan of tarragon. I just rediscovered this recipe which is creamy and appeals to adults and children alike. The recipe in its original form is available at Chatelaine online if you want the fullfat version. I have lightened it up a bit.
I recently realized that this blog allows me to find all of my favourite recipes quickly when I am not at home with my cookbooks, so expect to see in increase in activity!
Creamy Tarragon Chicken
1 tsp butter
4 skinless, boneless chicken breast halves
1/2 c chicken broth
8 oz light spreadable cream cheese, at room temperature
generous pinches of dried tarragon, salt and pepper
Melt butter in a large, non-stick frypan over medium heat. Add chicken breasts and cook until golden, 5-6 minutes per side. Remove to a plate. Add chicken broth and cream cheese. Stir until cheese melts and sauce is smooth, approximately 2-3 minutes. Return chicken to pan and sprinkle with tarragon, salt and pepper. Reduce heat to medium-low and simmer, uncovered, stirring and turning occasionally, 6-8 minutes.
I recently realized that this blog allows me to find all of my favourite recipes quickly when I am not at home with my cookbooks, so expect to see in increase in activity!
Creamy Tarragon Chicken
1 tsp butter
4 skinless, boneless chicken breast halves
1/2 c chicken broth
8 oz light spreadable cream cheese, at room temperature
generous pinches of dried tarragon, salt and pepper
Melt butter in a large, non-stick frypan over medium heat. Add chicken breasts and cook until golden, 5-6 minutes per side. Remove to a plate. Add chicken broth and cream cheese. Stir until cheese melts and sauce is smooth, approximately 2-3 minutes. Return chicken to pan and sprinkle with tarragon, salt and pepper. Reduce heat to medium-low and simmer, uncovered, stirring and turning occasionally, 6-8 minutes.
Wednesday, July 28, 2010
Peaches are here!
The kids and I are in Kingston now and enjoying going to the market 2 or 3 times every week. It is wonderful to enjoy all of summer's freshest flavours. I just remembered this wonderful recipe from Chatelaine and thought I had better share it before this year's peaches are gone. Enjoy!
Peach, Balsamic and Chevre Salad
Arugula, spinach or mixed baby greens (about 8 cups)
1/4 cup balsamic vinegar
2 peaches or nectarines
1-2 tbsp olive oil
1-2 garlic cloves, minced
1/4 tsp each salt and freshly ground black pepper
1/2 to 3/4 cup (125 to 175 mL) creamy chèvre (goat cheese) or peppercorn boursin
Wash greens and spin dry. Place in a bowl and toss together. In a very small saucepan or frying pan set over medium-high heat, bring vinegar to a boil. Boil, uncovered, until slightly thickened, from 1 to 3 minutes. Meanwhile, slice peaches into wedges. Place peaches in a medium-size bowl. Drizzle reduced vinegar over peaches and toss gently to coat.
In a small bowl, whisk oil with garlic, salt and pepper. If there is any excess vinegar from peaches, drain off and whisk into oil mixture. Drizzle dressing over arugula and spinach and toss to evenly coat. Arrange peaches on top of greens. Crumble chèvre on top.
Peach, Balsamic and Chevre Salad
Arugula, spinach or mixed baby greens (about 8 cups)
1/4 cup balsamic vinegar
2 peaches or nectarines
1-2 tbsp olive oil
1-2 garlic cloves, minced
1/4 tsp each salt and freshly ground black pepper
1/2 to 3/4 cup (125 to 175 mL) creamy chèvre (goat cheese) or peppercorn boursin
Wash greens and spin dry. Place in a bowl and toss together. In a very small saucepan or frying pan set over medium-high heat, bring vinegar to a boil. Boil, uncovered, until slightly thickened, from 1 to 3 minutes. Meanwhile, slice peaches into wedges. Place peaches in a medium-size bowl. Drizzle reduced vinegar over peaches and toss gently to coat.
In a small bowl, whisk oil with garlic, salt and pepper. If there is any excess vinegar from peaches, drain off and whisk into oil mixture. Drizzle dressing over arugula and spinach and toss to evenly coat. Arrange peaches on top of greens. Crumble chèvre on top.
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