Monday, October 19, 2009

Sunday Lunch, TIA.

We set off from home around 10:45 a.m. yesterday to go to our friends for lunch. It takes us about an hour, or sometimes a little more. We had a very scenic drive with lots of fall colours along the way, I would have liked to take some pics, but it wasn't very easy as we were batting along the highway. There were some absolutely gorgeous looking trees with a lot of really bright reds and yellows. The foliage seems to be particularly colourful this year. Maybe we should head up north and check out the colours there. Arriving at our friends, she had the lamb in the oven, but as it turned out, the timing she was following was wrong and it ended up we had to wait quite a bit for the lamb to be ready. As I told her, from a book which was my very first cookbook, Cookery in Colour, I learned to use a hot oven for my roasts (no, not pot roasts) and to allow 15 mins a pound for rare beef, 20 mins for lamb, faintly pink, and 25 minutes for pork. In each case you give an extra time of the same amount of minutes over your allowance, i.e. 15 minutes a pound and 15 over. We ate our starters to contain our appetites for a while, a selection of vegetables with a few pieces of Bocconcini with some pickles and olives on the side and buns. Eventually the lamb arrived and was delicious - we dived in with gusto. I have lent my friend Glenda Larke's book, The Last Stormlord, and I am sure she will enjoy it as much as I did. We both read very much the same books. We eventually left there and got home around 6:15 or so. We had some turkey soup for supper and sat down to read or watch TV. I was in the computer room around 11 when Matt called me, he was having a TIA (transient ischemic attack or mini stroke) ended up calling an ambulance but by the time they arrived 20 minutes later, it was all over. They checked him out and agreed there wasn't much point in him going to the hospital, just to let the doc know in the morning which I have done. He has, after all, had every test known to man and is on medication etc. etc. We were hoping these wouldn't happen again, its been 16 months since the last one. He is scheduled to go for a stress test on Dec. 31 (of all days) so I don't think there is too much they can do for him. He is fine now. This afternoon bowling, will I get another 300 game, some hopes. After that we are going for our regular flu shot. Don't know about the swine flu ones yet. Our hostess yesterday made the most delicious dessert. She got the recipe from Canadian Living which showed the recipe for pumpkin but as an alternative, it can be made with apple butter. Luckily our friend chose the apple butter recipe and it turned out to be absolutely scrumptious. Although the recipe was originally from Canadian Living, she changed a few of the quantities so this is really her recipe. Apple Crème Brûlée 1/2 C apple butter 2 tsp vanilla 1 1/2 tsp cinnamon 1/2 tsp each nutmeg and ginger 2 1/2 C Whipping cream 8 egg yolks 1/3 C Granulated sugar 1/2 C packed brown sugar 1. Place eight 6 oz. custard cups or ramekins in a large pan, set aside 2. In a large bowl, combine apple butter, vanilla, cinnamon, nutmeg and ginger, set aside. 3. In saucepan, heat cream until steaming. In bowl, whisk egg yolks with granulated sugar; slowly whisk in cream. Whisk into apple mixture. Pour into prepared custard cups. Pour enough hot water into pan to come half way up sides of cups. 4. Bake in centre of 350°F oven until edge is set but centre still jiggles and knife inserted in centre comes out creamy, about 35 mins. Remove from water; let cool on racks. Cover and refrigerate until chilled and set, about 2 hours (Make ahead; refrigerate for up to 2 days. 5. Set fine sieve over bowl; press brown sugar through sieve to eliminate lumps. Pat custards dry; sprinkle evenly with brown sugar. 6. Holding small blowtorch so end of flame touches sugar, heat until sugar bubbles and turns dark amber. Chill uncovered for at least 30 mins before serving. (Make ahead; refrigerate for up to 2 hours). Servings: 8 Have a great day.


  1. Ah, creme brulee (can't type the accents, Jo!) is an old restaurant favorite of mine.

  2. You live in France and can't do the accents??? You do surprise me. There is an excellent little programme, which I use constantly, called AllChars - its free, sits on the task bar and whenever you need an accent you can click on it for the correct thing to type. I highly recommend it. Just Google AllChars.

    The dessert was quite different from a regular Crème Brûlèe which I also enjoy.