Archive for the ‘Starters’ Category

Fruit Fool

Thursday, November 1st, 2012

Recipe Submitted by the A Apples ~N~ Wine B&B

A fool is often considered simple and this recipe is just that! Actually, a fool in this context is this old English dessert which we find perfect to start breakfasts.

2 cups mashed fruit
1 cup whipping cream
3 tbsp sugar

Select your soft fruit such as strawberries, raspberries, blackberries or stewed rhubarb. Fruit can be fresh but the fool texture is improved if you use frozen fruit (therefore you can serve this year-round). Defrost it until it is firm but not icy.
Whip the whipping cream with the sugar until it is very stiff and then fold the fruit into the cream. Serves 6-8.

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Wickedly Delicious Veggie Boats

Sunday, January 1st, 2012

Recipe Submitted by the A Apples ~N~ Wine B&B

Wickedly Delicious Roasted Veggie Boats

Corn on the cob with husks on; at least 1 per person.
Garlic Cloves peel and chopped fine
Red and yellow and/or green peppers
Fresh Asparagus (cleaned and trimmed)
Onion (red and/or white)
Black Pepper
Smoked Gouda; chopped into small cubes or shredded (1/2 � 1 � cups more is better! Balance it out to the amount of veggies and how many boats you are making).
Fresh Cilantro (optional), chopped fine

How to:
Carefully remove the husks throw away the silk but keep the husks as intact as possible.
Soak your wooden skewers and your de-silked corn husks for 20 minutes. (or so!)
Boil the corn (add to boiling water for 3 minutes) and or roast naked cobs on bbq, too, if you like.
Fire up the BBQ and skewer your veggies and grill/roast your asparagus, onion, whole garlic cloves and peppers. Brush/mist lightly with olive oil if you want. Grill each type of veggie skewer separately; asparagus and peppers and garlic…you can just throw onion slices on the grill if you want or cut into chunks and skewer and roast that way.
Once everything is cool enough to handle; chop/dice all bbq veggies, squish the garlic add chopped cilantro and the smoked gouda.
Use one husk leaf as the boat/bowl; scoop up veggie/cheese mix and then use to other husks to tie the package closed.
Place boats on warm BBQ (not hot) to melt the cheese and then serve.

Proscuitto Wrapped BC Spot Prawns

Sunday, May 1st, 2011

Recipe Submitted by the A Apples ~N~ Wine B&B


� 454 g. (or 1 lb.) Fresh Spot Prawns (or 1 bag large raw prawns 16/20 count)
� 200 g thinly sliced prosciutto
� 1 bunch fresh basil
� 1 1/2 cups (375 ml) Panko bread crumbs
� 1/4 cup parmesan cheese grated
� 2 Tbsp (30 ml) chopped fresh parsley
� 1/2 tsp (2 ml) black pepper
� 1/2 cup (125 ml) olive oil
� 1/2 cup (125 ml) vegetable oil
� 1 lemon, quartered


Peel Prawns (if frozen; thaw in cold water), leaving tails on
(IF using frozen; SOAK the prawns for about 20 minutes in some cold, salted water)
Drain and) pat dry with paper or clean cloth towel.
SLICE each piece of prosciutto into 2 0r 3 (depending on the size) lengthwise slices. You want to keep the pieces long for wrapping
SEPARATE the basil leaves from the stems, keeping the largest and reserving the smaller ones for another use. If the leaves are really big cut them in half lengthwise
COMIBINE the panko crumbs, parmesan cheese, chopped parsley and pepper in a bowl
POUR the olive oil into a small bowl
DIP your fingers into the olive oil and start to wrap the prawns, basil first, then proscuitto. The olive oil should help things adhere and enable you to get a nice snug wrap
BRUSH or rub a little more olive oil on the wrapped prawns and roll and press them into the crumb mixture
PLACE all prawns in a container, tightly packing them, sprinkle with any remaining crumbs
COVER the container with plastic wrap and refrigerate for at least an hour and up to 24 hours
HEAT vegetable oil in a large frying pan to medium high heat
SAUTE the prawns, turning once (in batches if you have to) until golden brown on both sides. (about 3 minutes on each side)
SERVE right away atop some thin lemon slices (an �under garnish�!)