December - Beildhouse Favourites
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Beild House Carrot Dip
Ingredients
½ cup Carrots, Peeled, & Shredded
¼ cup Mayonnaise
½ cup Parmesan Cheese, Grated
1 Pinch Salt
Directions
1) Mix all ingredients together, place in an oven proof dish.
2) Heat in oven for 30 to 45 min. at 325’C.
3) Serve with crackers or toasted bread.
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Herbed Goat Cheese with Truffle oil
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Ingredients
1 cup Goat cheese
1 cup Cream Cheese
1 Tsp. Garlic Fresh Finely Chopped
2 Pinches Salt, Kosher
1 Pinch White pepper ground
3 Tbsp. Basil fresh pureed or a pesto
2or3 drops Truffle Oil, Truffle
Directions
1) Heat up both cheeses in the microwave for about 30 seconds, Then place everything into food processer, & blend well.
2) Truffle oil can be omitted because it is pricey & hard to find. Also other herbs can be added, as well, just make sure they are cleaned & chopped well. This recipe is great on bread or stuffed in a chicken, tossed in with pasta sauce.
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| Beild House Carrot Cake |
Ingredients
4 whole Eggs
3 cups White sugar
1 cup Vegetable or canola oil
1 tsp. Vanilla extract
3 cups All Purpose Flour
1 tsp. Salt
1 tsp. Baking soda
1 tsp. Cinnamon, ground
1½ cup Coconut shredded sweetened
10 oz. Carrots shredded
¾ cup Pineapple canned crushed & drained
Directions
1) Preheat oven to 350 F
2) Whip eggs & white sugar on high speed until thick and pale yellow
3) Then slowly add in Oil & Vanilla extract, set side
4) Mix together all dry ingredients,
5) Add coconut, pineapple, & shredded carrots to the dry mixture in four parts mixing well after each addition.
6) Add this mixture to the egg batter and blend evenly. Pour into two greased loaf pans
7) Bake for 40 - 50 minutes turning every 20 minutes.
Cream Cheese Icing
Ingredients
4 whole Eggs
8 oz. Cream cheese
5 Tbsp Butter
2 tsp Vanilla extract
2 ½ cups Icing sugar
Directions
1) Beat the cream cheese, butter & vanilla until fluffy. Then add in 1/3 of the icing sugar at a time. Incorporating well each time.
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Charred Corn & Tomato Salsa
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Ingredients
1 cup Corn kernels, Frozen
½ cup Tomatoes Cherry
2 Pinches Salt & Pepper
2 pinches Cajun Spice
1 oz Vegetable or Canola Oil
¼ cup Green Lentils, boil until tender
2 cups Chicken Stock
1 tsp. Garlic , Fresh, Minced
1 oz Lime Juice
2 oz Sweet Chili Sauce
1 oz Rice Wine Vinegar
1 Tsp. Brown Sugar
1 Tsp. Cilantro, Fresh, well cleaned & roughly chopped
1 Stalk Green Onions, thinly sliced
2 Tbsp. Red Onions, small diced
Directions
1) Mix Corn & Tomatoes (separately) with oil, salt, pepper & Cajun spice, then char both of them in a smoking hot skillet, for about 2 minutes while stirring continuously. Both should be lightly blacken on one or more sides.
2) Cook Lentils in a chicken broth (well salted water will do) until tender but still firm, about 10 to 15 minutes, do not over cook. Strain & let cool
3) Mix all ingredients together & served hot or cold.
4) This dish is great served a cold salad on a buffet, a hot vegetable side for dinner, or warmed in a Tortilla Scoop as an Hors d’oeuvre
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Bitter Sweet Dark Chocolate Mousse
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Ingredients
Stage 1 - Swiss Meringue
250 ml Egg Whites
16 ozw White Sugar
1 Vanilla Bean
Stage 2
2 cup 35 % Whipping Cream
Stage 3
175 ml Egg Yolks
3 ozw Corn Syrup
Stage 4
4 ozw Cocoa Powder, unsweetened
180 ml Water, Warm
80 ml Rum, dark or Mint liqueur
8 ozw Chocolate, Dark, Belgian, Melted
Directions
1) Combine egg whites, Sugar & Vanilla bean seeds in a mixing bowl. Whip on Med/High Speed, until thick & fluffy, set a side, at room temperature.
2) Whip the 35% cream to stiff peaks and set aside in the Fridge. Do not over whip.
3) With a fork, break up the egg yolks and place in a mixing bowl. Bring the corn syrup to a boil & then gradually pour the hot syrup into the yolk while continuing to whip. Whip until very thick & fluffy.
4) Melt Chocolate in the microwave. This is best done by heating it for 25 seconds at a time, then stirring it, & repeat until chocolate has fully melted. Be careful not over cook the chocolate, it will burns easily.
5) Mix cocoa powder with warm water, then the Rum, then the melted Chocolate, and mix thoroughly.
6) Fold the warm chocolate mixture into the whipped egg yolks, then fold in the Swiss Meringue, and finally fold in the whipped cream.
7) Gently place into a smaller container with a lid for storage in the fridge, let it sit for at least 6 hours, before serving.
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