Apple – Pear Stew with Vanilla Cream

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Ingredients:

2 ripe pears
2 sour apples
1/2 tbsp Ginger
250 ml apple juice + 3 tbsp or 3 tbsp rum
1 tbsp starch
Vanilla essence to your liking
250 g Philadelphia Cream Cheese or Ricotta
150 g whipping cream

Preparation:

Peal apples and pears if you want ( however the most vitamins lie just below the skin). Chop. Boil with ginger and apple juice 2 min. Stir the starch with 3 tbsp apple juice. Add to the fruit. Cook for another minute. Cool down.
Add the vanilla essence with the Cream cheese. Whip the cream and carefully blend with the cream cheese. Layer in nice glasses with the fruit.

Hastings Flea this Sunday 10am-4pm

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Let’s get together for the last Hastings Flea 2014 this Sunday,

October 12th, 10am-4pm.
Get your Sixpack: 6 jams or salad dressings for the prize of 5! Just remember, Thanksgiving is around the corner. 6 delicious ways to say
“THANK YOU”

Boeuf Bourguignon with Orange Peel

A great dish to entertain friends. Easy to prepare. Just heat it up when you need it

Ingredients:

2 lb beef
1/2 lb onions, chopped
1/2 lb shallots, peeled
1 cup carrots
oil
salt, pepper
1 bottle of red wine
2 tbsp flour
1/2 cup bacon
peel of one orange
3 cloves of garlic
2 bay leafs
1/2 lb white mushrooms
a few twigs flat parsley, no stem and chopped
1 tbsp butter

Preparation:

Cut the meat in 1in cubes, peel and cut the carrots in 1/2in slices.
Heat a little oil in a pan, fry the meat at high heat about 2 min. Season with salt and pepper. Take out.
Again heat a little oil in the pan, fry the onions for about 4 min. Add the carrots and fry for another
3 min. Add 1/4 of the wine and let boil for 10 min until the wine has reduced.Sprinkle the flour and stir.Add meat and bacon. Add the rest of the wine, cover and let simmer in the oven for 1.5 h at 320F. Add shallots, orange peel, garlic and bay leaf. Simmer uncovered for another 40 min. The sauce should be a little thickened by now.
Wash the mushrooms and cut in quarters. Heat a little oil in a pan, fry the mushrooms, add the parsley, season with salt and pepper.
Boeuf Bourguignon goes very well with sweet potatoes.
Cool down over night and reheat the next day.

Columbus Day Kids Cooking Camp

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You need a break from the break?
By popular demand I will offer another kids cooking camp at Columbus Day, Monday October 13th.
I am happy to offer two new classes.

The morning class will run from 9 am – noon.
Menu:
Chicken Fried Rice
Bavarian Sweet Pancakes (It’s Oktoberfesttime!)
Fee: $55

The afternoon class will run from 3pm – 6pm.
Menu:
Lion King: Mashed Potatoes with Meatballs
Apple/Pear Stew with Vanillacream
Fee: $55

General information:
Each class has a limit to 6 kids, ages 4 years old+.
Parents are more than welcome to be served by their kid and grab a bite on picking up. I am sure you will be proud of what they accomplished. Feel free to call or text me if you have any further questions at
cell: (201) 312-4882 or email me at magicspoon14@gmail.com

Thanks

Essentials of Italy, Cooking Class in my Chalet

DSC_0010 (6)Essentials of Italy on Friday, November 7th, 9am – noon
The simple yet refined flavors of Italian cooking are world-famous, and with good reason. Whether the product of good restaurants or the simple dishes from a country kitchen, the integrity of Italian cooking has won applause for centuries. Learn some of the secrets of this venerable cuisine as you make and enjoy Crostini with Roasted Eggplant, Focaccia, Ravioli with Spinach and Ricotta in Sage Butter and Lime Creme Brulee.

Dobbs Ferry Festa was a Blast!

Susan and I had so much fun selling jams, Quiches and Salad Dressings at the Dobbs Ferry Festa! I was nearly sold out. Visitors could taste my passion which went into every single jarIMG_1119

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Lime/Mint Salad Dressing

1/3 cup of lime juice

1 cup of cold pressed olive oil

2 cloves of garlic

mint leaves, finely chopped

ground fennel seeds

salt

 

Mix all the ingredients together. This dressing can be kept in the fridge for about two weeks

 

Wellness Week at Mercy College

I was delighted to join the wellness week yesterday at Mercy College. Thank you Bogdana and Jose!

I offered sugar free jams, a gluten free vegetarian Quiche and scrumptious salad dressings. I am glad that both students and professors alikeDSC_0007 DSC_0008 loved their healthy lunch.