This weeks recipe was sent to me by my cousin in one of her Real Estate newsletters, I was instantly drawn in by the ingredients, some of my personal favourites; beef tenderloin, shallots, jelly, balsamic vinegar, rosemary & port, need I say more! I’m drooling as I type…

In my 17 years as a flight attendant (I wasn’t always a brilliant marketing consultant)I probably spent a total of about 6 months in Portugal – where I grew a fond appreciation for their country side, their food & yes, their Port!

Port is a fortified wine produced in the Douro Valley in northern Portugal. It gets its name from the seaport city of Porto at the mouth of the Douro River. It is commonly served as a dessert wine and is typically a sweet red wine, but also comes in dry, semi-dry and white varieties. Me, I’ll drink it any time!

Beef Tenderloin & Plum Reduction

• 1 (1 ¾ lb.) beeftenderloin
• 1 tbsp olive oil
• 1 tbsp black pepper, coarsely ground
• 1 ¾ tsp salt
• 1 tbsp butter
• 1 ½ cups sliced shallots
• 1 ½ cups chicken broth
• ½ cup beach plum or red current jelly
• 2 tbsp balsamic vinegar
• 1 cup ruby port
• 2 tsp. Thyme
• 1 tsp chopped fresh rosemary

Brush beef with olive oil, sprinkle pepper and 1 ½ tsp of salt evenly on all sides. Cover beef with plastic wrap, and let stand 30 min at room temperature.

Preheat oven to 450. Cook beef in large skillet over med – high heat; brown all sides, about 2 min. Remove beef, place on broiler pan that has been lightly greased with olive oil. Bake for 20 min.

Remove from oven; cover with foil and let stand. Return skillet to medium – high heat; add butter and shallots to pan, stir 1 min. Add broth, jelly, vinegar, port, thyme, and rosemary; bring to a boil. Cook about 17 minutes. Remove from heat; add ¼ tsp salt if needed. Cut beef crosswise and serve with sauce.

Voila! It’s as simple as that, Enjoy!

Kerry

I can almost taste it…I can definitely smell it, so sweet & sticky, like a heavenly gift, no, not from above, but from the Canadian Maple tree! You got it, springs best, maple syrup! The sap is flowing and the production is starting, in the next few weeks, March 27 & 28th to be precise, Maple in the County will attract visitors from all over to our brilliant agricultural hub. mapleinthecounty.ca

When you think about it, the Maple tree has to be the “Goddess” of all tress. The amber liquid that flows from its loins has put Canada on the map, as the producer of the best maple syrup in the entire world. Kudos to us!

Everything is coming up maple, and so it should. We need to make sure that this decadent delight has its rightful place on our tables, whether it’s for breakfast, lunch or dinner.

Every year at this time I can’t wait to make my trip to Black River Cheese, their Maple Cheddar is to die for, I’m truly addicted, it’s kind of like fudge, but cheese…

Cheddar Ale Soup

• 4 Tbsp butter
  
• Ground fresh pepper, to taste
• 1 small onion, chopped
• 1 large clove of garlic, minced
• 1 Tsp Worcestershire Sauce
• 1 Tbsp Maple Syrup
• 1 Bottle of your favorite beer
• 3 – 4 cups chicken broth or stock
• 3 Tbsp flour
• 2 Cups light cream or milk, or 1 cup of each
• 2 Cups sharp cheddar cheese, grated
• 1/2 Cup crumbled Maple Cheddar for garnish

Melt 1 tbsp butter in pot on medium low heat. Add onions and garlic, sprinkle with salt & pepper, sauté until onions are soft.

Add beer, Worcestershire, and maple syrup. Continue to cook for a few minutes. Add broth and bring to a boil, reduce, and simmer while you make the cheese sauce.

Melt remaining butter in saucepan on medium heat. Stir in flour a bit at a time, stirring to keep it smooth. Cook butter and flour mixture for a few minutes to remove the raw flour taste. Remove from heat, add cream & milk slowly, stirring to keep it smooth and lump free.

Return cream sauce to the heat; add cheese a bit at a time, stirring constantly until it melts. Slowly add cheese sauce to the soup. Stir, making sure it doesn’t clump.

Ladle into bowls, garnish with crumbled Maple Cheddar & serve with toasted rye bread.

Voila, a yummy masterpiece! Now you deserve a pint or two of that beer that you put into the soup.

Cheers,Kerry

(Check out my salmon recipe from January, a hint of maple seals in the spices and adds amazing flavor)

After this weekend, it’ll be official, at least in my mind, Spring is here! We set our clocks forward tomorrow night, that’s right, it is time to Spring forward – yippee!

With grand thoughts of sunshine and warmer weather, the scent of fresh rain luring colorful spring flowers out of hiding and that oh so familiar sound of a spring robin singing it’s tune ~ out comes my gardening & cottage life magazines, and even more important, all of my spring recipes. Later comfort foods, don’t worry, we’ll hook up next winter!

Roasted lamb, mild and tender, delicate melt in your mouth flavor, so simple to prepare ~ and one of my favorites!

Spring Lamb With a Hint of Mint

• 1 leg of lamb
  
• Sea salt & fresh ground blk pepper
• 1 tsp Worcestershire Sauce
• 1 tbsp Dijon mustard
• Large bunch of mint, washed, leaves only
• 3 cloves of garlic, 2 minced & 1 sliced
• 125 ml olive oil
• 250 ml chicken stock

Remove excess fat & thin membrane from lamb, wash and pat dry. Score lamb all over and season with salt & pepper. Randomly place slices of garlic score marks.

In food processor blend salt, pepper, Worcestershire, Dijon, mint and minced garlic. Slowly add oil to mixture, once blended, brush mixture over entire lamb. Place on rack in roasting pan, roast @ 450 for 10 min. to sear & lock in juices, then turn temperature down to 325 and cook for an additional 1.5 hrs (med. Rare) – 2 hrs (medium).

Remove lamb from roasting pan, tent with foil and lest rest for 15 min. Skim fat from pan drippings and add chicken stock, boil, scraping up any brown bits from pan. Keep sauce warm.

Slicing lamb from leg bone – Place lamb with meatier portion facing up. Grip shank end with a towel. Cutting down to bone, cut 1/4” thick slices. With knife parallel to bone, cut slices from bone. Turn lamb so remaining meaty portion faces up. Repeat same steps as above. Arrange on platter; drizzle pan sauce over top.

Serve with steamed baby carrots, tops trimmed & delicate spring asparagus.

Cheers,
Kerry