Apr 21, 2014
Bursting with raspberry flavour, dreamy, airy raspberry mousse is delicious and pretty too! Raspberry mousse is so versatile – use it as we have here for a light dessert, as a pie filling, layered with white or dark chocolate mousse, or spoon into chocolate cups for a more decadent dessert.
Makes 8 cups
Ingredients
- 2 cups fresh raspberries
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 1/2 teaspoons unflavored gelatin
- 1/4 cup cold water
- 1 cup heavy whipping cream
Directions
- Puree the raspberries in a food processor or blender. Remove the seeds by straining in a fine sieve. Discard the seeds. Add the puree to a large bowl, stir in the sugar and lemon juice; set aside.
- Add cold water to a small saucepan and sprinkle gelatin over the top. Let it sit for 1 minute, then stir over low heat until the gelatin is completely dissolved. Pour gelatin mixture into the raspberry mixture; stirring well. Chill mixture for 1 hour or until slightly thickened.
- Beat the raspberry mixture on high speed until it is foamy. Gradually add the heavy cream; beat until thickened (about two minutes).
- Using a piping bag, squeeze the raspberry mousse mixture into paper baking cups and top with fresh raspberries. You can also spoon into chocolate cups – yummy!
- Refrigerate until served.
Apr 21, 2014
These tasty little quiche tarts are so easy to make, and are perfect as appetizers, for brunch, or for breakfast anytime! Cook up a batch for Mom for Mother’s Day.
Ingredients
4 large eggs
1 (8oz) pkg. Baby Bella or button mushrooms, sliced
1/4 onion, diced
2 cloves of garlic, minced
4 ounces of grated Swiss or Gruyère cheese
2/3 cup half and half or heavy cream
salt and pepper, to taste
Easy crust ingredients:
1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup oil
1/4 cup ice cold water
Instructions
- Preheat oven to 350°F
- In a large bowl mix the flour and salt with fork.
- In a separate bowl, beat the oil and water with a whisk or fork to thicken. Pour into flour mixture and stir gently until just incorporated.
- Divide dough into 4 equal parts. On a solid surface, press each quarter of dough very thinly flattened. Press each flattened dough round into 4 mini tart pans and season each with a little freshly ground black pepper.
- Saute mushrooms and onion, adding the garlic towards the very end to prevent burning. Season with salt and pepper. Beat the eggs well and add the cream. Add cheese to the dough crust and pour in egg mixture. Bake at 350F for 30-35 minutes.
NOTE: Any leftover quiche can be frozen for a few months or stored in the fridge for up to 4 days. Re-heat in microwave or oven.
Apr 16, 2014
We’re wishing everyone a Hippity Hoppity,
Happy Easter Day!
May it be a great time spent with your friends and family.
Apr 16, 2014
Moist, succulent lamb chops, quickly seared, topped with a delicious anchovy and rosemary paste and then finished in the oven. Delish!
Recipe from Chef Peter Jovetic, host of Lindo’s Seasoned to Taste television series.
Ingredients
- 4 Double cut lamb chops
- 1 whole bulb garlic
- ½ bunch fresh flat-leaf parsley
- ½ bunch fresh rosemary leaves picked, a few sprigs left whole
- 4 anchovy fillets
- 100 g ciabatta torn into chunks
- 1 large handful pine nuts
- 1 large handful green olives, stones removed and roughly chopped
- 1 lemon, zest and juice
- sea salt
- freshly ground black pepper
Directions
- Preheat your oven to 400ºF .
- Take thick cut Lamb Chops and season with salt, pepper and garlic. Put into a zip lock bag and add Rosemary and olive oil. Leave to marinate for a few hours, preferably over night.
- Make your topping by peeling a couple of garlic cloves and popping them into a food processor. As it’s whizzing away, add the parsley and rosemary leaves, then the anchovies. Add the ciabatta and pine nuts to the processor. You want it to be quite coarse so just pulse it a few times, then tip it into your bowl of herbs along with the chopped olives and lemon zest. Season with salt and pepper, get your clean hands in the bowl and scrunch everything together. If it looks too dry, add a little lemon juice.
- Sear the chops in a pan or on the BBQ. Pack the topping onto each of the lamb chops. Drizzle over a little olive oil, pat this into the lamb and season with salt and pepper. Place onto a baking sheet and roast or BBQ for 10 minutes .
- Serve with lamb gravy (optional).
Note: Avoid overcooking. Lamb is best served rare, but if you prefer your meat cooked medium or well, you can always cook it longer.
GOSLING’S WINE OF THE WEEK
CHATEAU STE MICHELLE CANOE RIDGE ESTATE MERLOT 2010
This Canoe Ridge Estate Merlot is perfect for Chef Peter’s lamb chops. It presents flavours of ripe cherries and dark fruit followed by dusty old world tannins. With increased vine age, this wine is showing more depth, richness and layers of flavour.
The retail price is $28.25 and it’s available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on April 15th, 20143
Apr 14, 2014
Chef Peter Jovetic is back as host of our popular television series Seasoned To Taste.
Filmed by VSB TV11 exclusively at the Bermuda Gas showroom, the series features new and exciting dishes – entrees, sides, desserts, and more – created and prepared by the Island’s top chefs. Gosling’s offers the perfect wine pairing for each dish.
Look for Seasoned to Taste Tuesdays in the VSB TV11 Evening News at 7:00, 8:30 & midnight. We will feature each recipe televised on our website, so come back often and check out Seasoned to Taste under our Kitchen Corner.
The first episode of this season airs tomorrow night, April 15, 2014 and features Chef Peter cooking moist and flavourful Lamb Chops. Enjoy!
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
Apr 9, 2014
For many families in Bermuda, the Easter Ham is the centerpiece on the holiday menu. Serve it for lunch, brunch or dinner and then use the leftovers for sandwiches, pasta salads, quiche, casseroles, or freeze portions for using later in soups.
Most store-bought hams are cured, smoked, or both, for preservation and flavor and are usually partially or fully-cooked before they are packaged.
When buying a ham keep in mind hams with the bone left in, tend to be more flavorful than boneless hams. However, a bone-in ham will have less meat per pound than a boneless one. When buying bone-in ham, figure at least 12 oz. for each person who will be at dinner. For boneless ham, at least 4 oz. per person.
Many brands of bone-in ham are spiral-cut. This means that the ham has been cut in a continuous spiral all the way around the bone, producing slices that are easily pulled away from the bone, making the ham very easy to serve. These hams may also come with pre-made glazes that can be brushed on in the last few minutes of baking if desired.
Cooking Your Ham
The most traditional way to prepare a whole ham is to bake it. Fully cooked hams only need reheating before serving. However, it is important to follow the baking instructions included with the ham – the key to a moist, juicy ham, is to bake it slowly so the meat does not dry out.
To help keep your ham moist and juicy:
BUTT PORTION, HALF HAMS and FULL HALF SHANKS: Preheat oven to 350°F. Remove any packaging from ham. Place ham, fat side up in a 2-inch deep roasting pan. Add 1 cup of water to pan. Cover pan tightly with foil. Roast until meat thermometer inserted into thickest portion of ham, not touching the bone, reads 148°F (approximately 17-20 minutes per pound). Allow ham to rest 5 minutes before carving.
WHOLE HAM: Wrap ham completely in aluminum foil. Place ham in a shallow roasting pan and put into pre-heated 325°F oven. Roast until a meat thermometer inserted into thickest portion of ham, not touching the bone, reads 148°F (approximately 18-20 minutes per pound). Allow ham to rest 5 minutes before carving.
If glaze is desired, brush the ham with glaze and baste it with remaining glaze every 20 minutes or so. In the last 15 minutes of baking brush the ham with glaze one more time and remove the foil tent. This gives the ham a delicious golden caramelized coating.
SPIRAL HAM: Heat tightly covered with aluminum foil at 325°F for 10-12 minutes per pound. Pre-cooked spiral hams are prone to becoming dry so be careful not to overcook.
SLOW, LOW METHOD: Put a whole, fully cooked, smoked ham in a roasting pan. Tent with foil, and put the ham in a 275°F oven. Bake for eight hours. Take it out of the oven and let it rest for 10 minutes. Carve and serve. You won’t believe how moist and delicious this ham is!
BONELESS HAM: Remove packaging and place aluminum foil covered ham in preheated 325°F oven. Bake at 325°F allowing 14 minutes per pound for half ham and 12 minutes per pound for whole ham. Uncover for last 30 minutes and apply your favorite glaze if desired.
NOTE: If buying a frozen ham keep in mind the thawing process can have a great effect on the taste and texture of ham. Like turkey, slowly thawing in the fridge 48 hours before cooking is required.
