Category: Recipes

Cherry Chocolate Chip Muffins: Recipes At My Table

Cherry Chocolate Chip Muffins

Cherry Chocolate Chip Muffins

Cherry Chocolate Chip Muffins are a nice treat for Valentine’s Day.  Adding a little red to life creates a lot of love. Growing up we ate a lot of fresh fruit.  Cherry time was special at our house.  My nonna preserved the cherries in a liqueur and those cherries we used in baking, on top of ice cream, and they were a real treat. Used as a filing or a topping, they are delicious. 

Today, I buy frozen cherries during the off-season and I find them handy and delicious.  I like the President’s choice brand.  I use them frozen to make smoothies, I defrost them and eat them because they are full of antioxidants and anti-inflammatory properties. For a  good article on the healthy benefits of cherries go to  https://www.eatingwell.com/article/7833614/health-benefits-of-cherries/

Another great Valentine cupcake see my https://recipesatmytable.com/almond-carrot-cupcakes/

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup plain yogurt
  • 2 tbsp canola oil
  • 1 tbsp amaretto liqueur
  • 1 cup frozen or fresh cherries
  • 3/4 cup miniature semisweet chocolate chips
  • 1/2 cup chopped nuts
  • 1/2  cup confectioners’ sugar

Process

Defrost your frozen cherries in a  strainer with a coffee filter. Reserve the juice for the glaze. I took the cherries out an hour before. 

Combine the flour, sugars, baking powder and salt in a large bowl.

In a medium bowl, whisk the egg, milk, yogurt, and oil and amaretto liqueur.Stir  the wet ingredients into the dry ingredients just until moistened.

Now fold in the chopped nuts and chocolate chips.

Finally chop the cherries and gently fold into the batter. 

Spoon into a muffin pan with liners.  Place into a F 375 oven for 20 minutes.

Combine half a cup of powdered sugar with about 1 tbsp of the cherry juice. Drizzle over the muffins. 

For extra pizzazz and to dress it up and bring to the table, I added some whipped cream.  

Cherry Chocolate Chip Muffins: Recipes At My Table

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Mustard Cream Pork Chops with Caramelized Leeks: Recipes At My Table

Mustard Cream Pork Chops With Caramelized Leeks

Mustard Cream Pork Chops With Caramelized Leeks

Pork Chops are one of my favourite in the meat category. These Mustard Cream Pork Chops with Caramelized Leeks are delicious!! Cooking with pork is healthy and adds so much flavour.  My grandparents raised a pig each year in Calabria Italy.  They flavoured their food with the pig fat, meat and used every part of the pig.   The Italians in the early 20th century were the masters of living of the grid.  They were learned farmers and forgers.  I am so proud to carry some of that knowledge with me.

From the stories my grandparents told us, pig meat was easy to preserve.  Most of it went towards salami, dried sausages and prosciutto. The sausages were packed in oil and the dried. They would boil all the bones and any meat that came from that and turned into a jelly using vinegar, a headcheese type of recipe. This version is called suzzu and eaten spread over bread.  I ate this as a kid, and still crave it. The pig’s feet were pickled, my nonno loved these.

One pig produced a lot of meat.  Most weighed from 250 lbs to 350 lbs.  My grandparents fed them corn and any leftover food.

A good article on Italy’s favourite white meat  http://ciuitaly.com/blog/files/pork-maiale-italy.php

I like this recipe of mine with a fresh tomato pesto for pork.  It makes me dream of summer and the flavours are clean https://recipesatmytable.com/centre-cut-pork-loin-with-tomato-pesto/

Ingredients

  • 1 cup basmati rice
  • 2 cups water or vegetable broth
  • 1 each of a grated carrot and grated zucchini
  • salt and pepper
  • 2 to 4 centre cup pork chops ( we like bone-in)
  • 1 tablespoon Olive oil
  • 1/4 cup white wine
  • 1 tsp Italian Seasoning
  • 2 tablespoons each of Dijon Mustard, tomato Paste and sour cream
  • salt and pepper
  • 1 large leek
  • 2 tsp olive oil
  • 1 tsp sugar
  • parsley for garnish

For The Rice

  • 1 cup of basmati rice
  • 1 large carrot and 1 medium zucchini grated
  • 3 cups water or vegetable broth
  • 1 tsp salt

Process

In a medium sized pot place the water, rice, shredded carrot and zucchini on high heat.   Once the water comes to a boil, cover and turn heat down to low.  When all the water is gone, about 10 minutes, turn off the heat and let sit.

When I add the broth you can see the vegetables float to the top. 

In a large skillet heat up the olive oil.  Salt and pepper the pork chops and sear on each side. I take a pair of scissor and make a few little slits around the pork chops so they don’t curl-up.Add in the 1/4 cup white wine and Italian seasoning.  Cover and cook on medium for about 5 minutes.

Mustard Cream Pork Chops with Caramelized Leeks: Recipes At My Table

Mix the Dijon Mustard, sour cream and tomato paste and add to the pan.  If it is too thick, add 1/4 cup water.  Cover again and simmer for another 5 minutes. 

While the pork chops are cooking place the washed and sliced leek into a pan with the 2 tsp of olive oil and sprinkle with the sugar.  Let it cook slowly so that the natural sugars come out.  Add a little water to help the process.

Place the pork chop on top of the rice and add the caramelized onions on top. A delicious meal for the family and an elegant one to entertain. 

Mustard Cream Pork Chops with Caramelized Leeks: Recipes At My Table

 

 

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Sweet and Sour Meatballs: Recipes At My Table

Sweet and Sour Meatballs

Sweet and Sour Meatballs

I love meatballs in any shape or form, but these little meatballs are great for entertaining.  The ingredients are all in your pantry.  This recipes can be a main or an appetizer.   Whichever you use, this is a hit with young and old. Sweet and Sour Meatballs  is a hit with the kids. I also use my cranberry sauce on them if I am making them as appetizers.

You can switch up the meat in these meatball.  I have used lamb, beef, chicken or a combinations of meats.  There are so many ways to use meat and meatballs.  We are mostly accustomed to meatballs in sauce, but this widely used recipe has many possibilities. If you want more sauce, double the recipe.  Be creative and enjoy!!

If you are making them as appetizers, roll them up smaller and pour in the cranberry sauce in the place of the sweet and sour.  Omit the broccoli.

My famous cranberry sauce  https://recipesatmytable.com/ultimate-cranberry-sauce/

Ingredients

TURKEY MEAT BALLS

  • 500 gr. ground turkey
  • 1 clove garlic
  • 1 egg
  • 1/4 cup cold water
  • salt and pepper (1 tsp salt, 1/4 tsp black pepper)
  • 3/4 cups fresh bread crumbs
  • 1/4 cup grated parmesan cheese
  • freshly chopped parsley
  • Mix everything together and roll into 1 inch balls
  • Place on a cookie sheet lined with parchment
  • This makes 18 meatballs.
  • Place in a 375 F oven for 15 minutes

Sauce for 12 meatballs

  • 1/2 cup ketchup
  • 1/2 cup grape jelly
  • 1 tbsp rice wine vinegar
  • 1 tbsp soy sauce

Extras

  • 2 cups of broccoli, I used frozen

The Process

Begin by placing the turkey in the bowl with the egg, water, salt, pepper, parmesan cheese, parsley, bread crumbs and the garlic.  Use your hands and mix everything.

Cranberry Meatballs

Roll the meat into 1 inch balls and place on a pan lined with parchment paper.Place in a preheated 375 F oven  for about 15 to 20 minutes.

Or you can fry the meatballs until golden brown.

Mix The ingredients for the sauce and add to the pan.

Add the sauce to the pan and cook for a few minutes.

Add the broccoli and cover.  Cook for another few minutes on low heat. 

Serve with rice or noodles.

 

 

 

 

 

 

 

 

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Boston Cream Cake: Recipes At My Table

Boston Cream Cake

Boston Cream Pie

My dad, my nonno and I love Boston Cream Cake.  It is that chocolate outer cream, the spongy cake, and then that delicious custard that make it the whole package.  It wasn’t a birthday party until my nonno Salvatore went to get Boston cream donuts.  Today is my grandson Owen’s birthday and we can’t be there, but we are celebrating here with a Boston Cream Cake.  This would also make a great cake for your New Year’s Eve dinner.

Either refereed to as a cake or a pie, this dessert is really a remake of a pudding cake.  It was originally called a pie because pie tins were used at the time.  The recipes all seem to be the same, with warming the milk and butter to help the sponge rise.  Be careful to pour in the warm milk slowly as not to scramble your eggs.  For a quick history and another version of this recipe go to https://whatscookingamerica.net/History/Cakes/BostonCreamPie.htm#:~:text=Boston%20Cream%20Pie%20is%20a,with%20creating%20Boston%20cream%20pie.

My other favourite custard pie https://recipesatmytable.com/sambuca-ricotta-semolina-cake/

Ingredients

The Cake

  • 1 1/2 cups of flour
  • 1 1/2 tsp baking powder
  • 1/8 tsp salt
  • 3/4 cups milk
  • 1/3 cup butter
  • 3 egg yolks room temperature
  • 2 tbsp Frangelico or an orange liqueur
  • 1 1/2 cups sugar
  • zest of half an orange

The Custard

  • 3 egg yolks
  • 3 tbsp sugar
  • 2 tbsp cornstarch
  • 2 cups milk
  • 1 tbsp butter
  • 2 tbsp Frangelico ( use same liqueur in custard)

The Chocolate Icing

  • 1/2 cup of heavy cream
  • 2 tbsp light corn syrup
  • 1 dark chocolate bar

Process

Begin by making your pastry cream and put into the refrigerator. To make the custard whisk the egg yolks, sugar and cornstarch right in the pan.  When smooth slowly add two cups of scalded milk  while whisking. Place on medium heat.  Bring to a boil and stir until thick.  The custard should coat the back of your spoon.  Remove from heat and add the Frangelico. Stir quickly and transfer to a glass bow.  Cover the custard right over the surface with plastic wrap to avoid a film.  Place into refrigerator until completely cooled. 

Place the eggs and the sugar in a bowl and beat until thick.

The mixture should coat the back of the spoon.

Warm the milk and butter for the cake.

Whisk it in slowly and gently, as to not scramble the eggs. Now slowly add the flour until incorporated.  Don’t over mix.

Boston Cream Cake: Recipes At My Tble

Divide and pour the batter into the prepared pans that are buttered and lined with parchment paper.  Set oven to 325 F.   Bake for 25 minutes.

Remove the cakes and let them cool.

Cut the cakes in half.  Now usually, I use both cakes, but because it is the two of us, I used one.  You have a choice with what they call the soak. As Italians we use straight liqueur.  I soaked both sides with 2 tbsp on each side of the same liqueur.

And then I poured all that luscious custard into the centre.  YUM!!  Place the other half on top of the custard. Honestly, it was like a lava cake when I cut it, but we enjoyed it all. 

For the Chocolate icing I warmed the cream and corn syrup in a small pan.  Then I let it sit for 5 minutes.  Then stir and pour over the cake.

Use some good dark chocolate. 

Now pour that chocolate sauce over the whole thing and place into the refrigerator.

Boston Cream Cake: Recipes At My Table

Celebrated Owen’t Birthday virtually. 

 

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