Getting Cozy in the Canyon
Get Cozy with your Friends and Family in this stately Canyon Home.
Happy Holidays Everyone! This time of the year always reminds me of all the great people I have in my life. Of all the times we have shared and all the great meals and stories that have been shared over the dinner table or in the kitchen. In this beautiful home at 2803 Mandeville Canyon Road you could spend hours by the fire sharing stories and being with your loved ones.
Warm food that fills you with joy and laughter is the best way to go this Holiday Season. Try this next meal with your family and friends and they will be talking about all the way through till next year!
Creamed Corn Spoon Bread
Serves 6 to 8
Ingredients:
1 cup milk
1 cup buttermilk
1 ½ cups yellow cornmeal
4 tablespoons butter
1 ½ cups frozen corn
2 tablespoons baking powder
3 cups creamed corn, heated
Preheat oven to 375 F. Grease – quart baking dish; set aside
Heat Milk in the top of double boiler over high heat.
While milk warms, mix together the buttermilk and cornmeal in a medium mixing bowl. Add the cornmeal mixture to the hot milk in the double boiler, stirring constantly to avoid lumps. Cook for 5 minutes, or until mixture thickens.
Stir in butter, corn and baking powder, continuing to cook for 2 to 3 minutes.
Remove from the double boiler and pour into baking dish. Bake uncovered for 20-30 minutes, or until the center is slightly firm.
Remove from over and spoon the heated creamed corn over the top. Serve hot.
Beef Pot Roast
Serves 6
Prep time 2 Hours and 30 minutes
Ingredients:
2 medium onions
6 cloves garlic
8 sprigs fresh parsley
8 sprigs fresh thyme
2 bay leaves
2 tablespoons vegetable oil
Flour
1 boneless beef chuck roast (about 3.5 to 4 pounds)
Salt and Pepper
1 cup red wine
1 15-ounce can whole peeled tomatoes
4 medium carrots
2 ribs celery
1 ÂĽ pounds medium red potatoes
Preheat the oven to 325F. Halve the onions, peel and slice. Smash and peel garlic. Tie parsley, thyme, and bay leaves together using a piece of kitchen string
Heat the oil in a large Dutch oven with a tight-fitting lid over medium-high heat. Spread flour out on a plate or piece of waxed paper. Season the beef generously with salt and black pepper, then roll in flour. Shake off the excess flour and add to the pan. Sear the meat, uncovered, turning until all sides are well browned, 10-12 minutes. Transfer to plate.
Add the onions and garlic and cook, stirring, until lightly browned, about 5 minutes. Add the wine and boil until syrupy, about 3 minutes, using a wooden spoon to scrape up the brown bits that cling to the pan. Add the tomatoes to the pot, crushing them by hand as you add them. Season with salt and pepper. Return the beef to the pot, nestling it in the tomatoes and onions, and add just enough water to cover meat ¾ of the way. Tuck the herb bundle into the liquid, cover, and bring to a simmer. Transfer to the oven and cook until the meat is just tender, about 1 ½ hours.
Once the meat is just tender, cut the carrots and celery into 2-inch chunks. Quarter the potatoes. Remove pot from the oven and scatter the vegetables around the meat into the liquid. Continue cooking the pot roast in the over, uncovered, until the beef and vegetables are very tender, about 40 minutes. Remove and discard the herb bundle. Season the broth with salt and black pepper to taste. Remove meat and tent with foil on a cutting board to rent for 10 minutes before cutting.
Arrange the vegetables on a platter. Slice the meat against the grain and add it to the platter. Spoon some of the brother over the meat and pout the rest into a small pitcher or bowl to serve at the table.
Sticky Toffee Pudding
Serves 6
Ingredients:
Pudding:
1 cup chopped dates, seeds removed
½ cup hot water
3 cups flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
ÂĽ teaspoon salt
6 tablespoons unsalted butter
1 ÂĽ cups sugar
2 eggs
1 ½ teaspoons vanilla extract
Butter Run Toffee Sauce
1 tablespoons butter
½ cup dark brown sugar
½ cup heavy whipping cream
2 tablespoons dark rum
Custard Sauce
4 egg yolks
½ cup sugar
½ cup milk
½ cup heavy whipping cream
2 teaspoons vanilla extract
For Pudding
Preheat oven to 350F. Butter 6 (12-ounce) rameskins; set aside
Combine dates and hot water in a medium bow; set aside
Whisk together flour, baking soda, baking powder and salt in a medium bowl.
Cream butter and sugar on medium-low speed until smooth in a standing mixer fitted with a paddle attachment. With mixer on low speed, add eggs, one at a time, mixing until combined.
Add vanilla and date mixture to the egg mixture and mix until combined.
With mixer on low speed, add half of the flour mixture. Once the first half of the flour is incorporated into the mixture, remove bowl from mixer and fold in the remaining flour with a rubber spatula.
Divide mixture between ramekins and bake 15-20 minutes until the tops of the puddings are golden brown and slightly puffed.
Serve warm, topped with butter rum toffee sauce and custard sauce
For Butter Run Toffee Sauce
Combine butter, sugar, and cream in a small saucepan over medium heat. Heat until mixture begins to boil.
Reduce heat to medium and stir in rum. Cook 5-7 minutes longer, until mixture has reduced and thickened. It should be the consistency of thick honey.
Remove from heat and keep warm until ready to serve.
For Custard Sauce
Beat the egg yolks and sugar together in a standing mixer fitted with a whisk attachment.
Combine milk, cream, and vanilla in a small saucepan and bring to a boil; remove from heat.
Add 2 tablespoons of the warm milk mixture to the yolk mixture and stir to combine. Add remaining milk mixture and stir with a whisk until smooth.
Fill a medium saucepan with 3 inches of water. Bring water to a simmer, then place the bowl with the custard mixture over the simmering water. Continue to stir constantly until mixture begins to thicken and coats the back of a spoon, about 7 minutes.
Remove from heat and keep warm until ready to serve.