Driving through a crisp cold moonlit night tonight, we suddenly realized that there are only 5 days left. The moon will be full soon! Sleep well my babies.
Photo: Anne Geddes
This one is so pretty because it has the festive red, green and whites of Christmas.
Dilled Cucumber and Belgian Endive Salad
¼ Cup packed fresh dill sprigs
¼ Cup canola or light olive oil
2 Tbsp rice or white wine vinegar
½ tsp granulated sugar
½ tsp Dijon mustard
Salt and freshly ground pepper
3 heads Belgian Endive
Half of an English cucumber
4 radishes, thinly sliced
Butter lettuce leaves
1. Combine dill, oil, vinegar, sugar and mustard in a blender and purée until smooth. Transfer to a large bowl and season to taste with salt and pepper. Set aside.
2. Trim off bottom of endives and separate 12 outer leaves. Wrap separated leaves in a damp paper towel and refrigerate until serving. Cut remaining heads of endive in half lengthwise and cut out cores. Cut crosswise into slices and add to dressing in bowl. Cut cucumber in half lengthwise and cut crosswise into thin slices. Add to the bowl with radishes and toss to coat. The salad can be covered and refrigerated for up to 1 hour.
3. To serve, place leaves of butter lettuce and reserved whole endive leaves on plates. Top with cucumber mixture, drizzling with any dressing left in the bowl.
Champagne and Blueberry Fool
1 Cup (250mL) frozen wild blueberries
¼ Cup (50 mL) Champagne or sparkling wine (may use an off-dry or sweet dessert wine )
1 Cup (250mL) Cold whipping cream
3 Tbsp (45mL) icing sugar
Frozen wild blueberries
1. Combine blueberries and Champagne in a bowl. Cover and let stand for about 1 hour or until thawed, or refrigerate up to 1 day. Mash slightly with a fork.
2. In a straight-sided, chilled bowl, whip cream with icing sugar just until soft peaks form. Fold about one-quarter of whipped cream into blueberry mixture until blended. Gently fold in remaining shipped cream, leaving streaks. Spoon into Champagne flutes or other serving glasses. Cover loosely and chill for 30 minutes or for up to 4 hours.
3. To serve, garnish with a few frozen blueberries and sprinkle with coarse sugar.
From the LCBO Food and Drink Autumn 2009
Camembert Tarte Tatin
Glossy cider-glazed apples top thyme-spiked cheese in this easy twist on tarte tatin where rich Camembert takes the place of pastry. Serve with crackers or crusty bread as an hors d'oeuvre of cheese course.
1 Wheel Camembert, 8 oz (250 g)
Tiny thyme sprigs
½ cup (125 mL) hard cider
2 Tbsp (25mL) packed brown sugar
3 Tbsp (45mL) unsalted butter
1 Golden Delicious or McIntosh apple, peeled, cored and sliced
1 Tbsp (15mL) cider vinegar
1 tsp (5mL) minced thyme leaves
¼ tsp (1mL) freshly ground pepper
Thyme sprigs for garnish
1. Preheat oven to 425ºF (220ºC).
2. Put Camembert in a shallow ovenproof dish. With a slim skewer, make holes all over top of Camembert; insert thyme sprigs into holes, using a skewer to poke them down into centre of cheese. Drizzle 1 Tbsp (15mL) cider over Camembert; set aside.
3. In a small saucepan, combine remaining cider and the sugar; bring to a boil over medium-high heat, stirring to dissolve sugar. Boil for 5 to 7 minutes or until cider has reduced to about 2 Tbsp (25mL) and is syrupy. Set aside and keep warm.
4. Clarify butter by melting it it in a small saucepan over medium-low heat. Skim off any foam; pour clear butter into a small nonstick skillet, leaving cloudy residue behind. In a medium bowl, toss apple slices with vinegar, thyme and pepper.
5. Heat clarified butter over medium heat. Add apple slices to skillet more or less in a single layer; cook for 6 to 8 minutes, turning gently, until apple slices are golden brown and tender but not broken up.
6. While apples are cooking, put Camembert in oven; bake for 5 to 7 minutes or until warm and you can hear cider in holes just start to sizzle.
7. Remove Camembert from the oven. Preheat broiler to high. Carefully arrange apple slices decoratively on top of Camembert to cover the top completely. Brush apples with reduced cider. Broil Camembert 4 inches (10cm) from element for 1 to 2 minutes or until apples are glazed and bubbly. Watch carefully to ensure apples don't burn.
8. Garnish Camembert with thyme sprigs; serve cut into wedges.
Serves 4 to 6
A persimmon, known to the ancient Greeks as "the fruit of the gods" is the edible fruit of a number of species of trees of the genus Diospyros in the ebony wood family (Ebenaceae). The word persimmon is derived from putchamin, pasiminan, or pessamin, from Powhatan, an Algonquian language (related to Blackfoot, Cree and Mohican) of the eastern United States, meaning "a dry fruit". Persimmons are generally light yellow-orange to dark red-orange in color, and depending on the species, vary in size from 1.5-9 cm (0.5-4 in) diameter, and may be spherical, acorn-, or pumpkin-shaped. The calyx often remains attached to the fruit after harvesting, but becomes easier to remove as it ripens. They are high in glucose, with a balanced protein profile, and possess various medicinal and chemical uses. While the persimmon fruit is not considered a "common berry" it is in fact a "true berry" by definition.