Lobster Catalan Style

Oct 1, 2018

Catalan style cooking comes from Spain but this way of preparing lobster is a popular and traditional recipe from the west coast of Sardinia. Simple ingredients pair with delicate lobster meat to make a fresh, lighter offering suitable for an elegant dinner party or a weeknight meal.

Ingredients

1 Spiny Lobster, cooked, and cut in half lengthwise
1 small onion, thinly sliced
1 celery stalk, thinly sliced
1 large tomato, cut into chunks
1/2 cup olive oil
1/4 cup lemon juice, about 2 lemons
Salt and freshly ground black pepper, to taste

Directions

1. Place live lobster in a large stock pot; fill with water; cover tightly and cook over medium-heat until lobster shell turns bright pink and the meat is firm and opaque; about 20 minutes.
2. Drain water, rinse lobsters in cold water, and allow lobster to cool.
3. Cut shell in half, remove lobster meat from shell. Set shells aside.
4. Place lobster meat, onion, celery and tomato in a bowl. Gently mix.
5. In a small bowl, whisk together olive oil and the lemon juice. Add salt and pepper to taste. Pour dressing over the lobster and vegetables. Mix gently and then return lobster mixture to reserved shells. Serve.

Toad-in-the-Hole

Oct 1, 2018

Toad-in-the-hole is a classic English dish consisting of a light, crispy, batter (similar to Yorkshire Pudding) and plump, meaty pork sausages.

Makes: 2 servings  • Total Time: 30 minutes

Ingredients

2 eggs
4 ounces self-rising flour
A pinch of baking powder
A splash of milk
A few thyme leaves
Salt and freshly ground black pepper
4 pork sausages, cooked

Directions

1. Preheat the oven to 425°F.
2. Beat the eggs in a bowl. Continue to whisk and add the flour and baking powder gradually, alternating with enough milk to make a thickish batter the consistency of cream.
3. Add the thyme leaves, season with salt and pepper. Pour the batter into a greased 7- inch casserole dish. Place the sausages on top. Bake for 10 to 12 minutes, until the batter is well risen and golden brown. Serve.

Pumpkin Swirl Cheesecake

Oct 1, 2018

Prep Time: 20 min • Total Time: 6 hrs 5 min • Makes 16 servings

Ingredients

25 ginger snaps, finely crushed (about 2 cups)
1/4 cup finely chopped pecans
1/4 cup butter, melted
3 pkg. (8 oz. each) Philadelphia Brick Cream Cheese, softened
3/4 cup sugar, divided
1 tsp. vanilla
3 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Pinch ground cloves
Powdered sugar, optional

Directions

1. 1. Heat oven to 350°F.

1. Mix cookie crumbs, nuts and butter; press onto bottom of 9-inch springform pan.
2. Beat cream cheese, 1/2 cup sugar and vanilla with mixer until blended.
3. Add eggs, 1 at a time, beating after each just until blended. Remove 1 cup plain batter.
4. Stir remaining sugar, pumpkin and spices into remaining batter.
5. Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl gently with knife.
6. Bake 45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours.
7. Dust with powdered sugar just before serving, if desired. Store leftover cheesecake in refrigerator.

RECIPE FROM KRAFT FOODS