January snowsqualls, sleepovers, and cooking in a storm!

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Sometimes unexpected things happen. And rich and amazing surprises result.

The past two weeks when the snow falls, it appears to have come in foot high dumps. As well as a lot of shovelling, this past weekend’s snow event made Winna stay not only for Friday night’s Shrimp Creme Brulee dinner, but nestle in for a full weekend sleepover. Apart from great girlfriend time sipping steaming mugs of coffee as the trees drooped with fresh winter cloaks, we talked and cooked and ate, and shovelled a LOT of snow. We also snowshoed along the serene shores of Slocan Lake in a monochromatic impressionist landscape.

A Wintery Day and Prawn Creme Brulee

You, however,  need not shovel a cm of the white stuff in order to to serve up these wintery delights!

Shrimp Crème Brulee

Serves 8 as an appetizer; 4 as a meal

I tbsp butter ¾  cup half and half or whole milk
1 large leek, white part sliced finely or 2 green onions ¾ cup grated Gruyere, Swiss or Jarlsberg cheese
   or 2 shallots, finely chopped 1 tbsp minced fresh tarragon or 1 tsp dried
2 cloves garlic, minced 2 tbsp minced fresh Italian parsley
12 oz prawns, peeled and cut into half inch pieces 2 tbsp minced fresh chives
2 tbsp fresh lemon juice ¼ tsp salt
2 large eggs Freshly ground pepper, to taste
2 large egg yolks ½ cup freshly grated Parmesan for topping
¾  cup whipping creams 1 cup rye or multigrain bread, cubed in ¼ inch cubes for croutons

Preheat the oven to 275 F. Lightly grease 8 – ½ cup ramekins. In a large skillet, melt butter over medium heat and add leeks and garlic. Stir until fragrant and then add the prawns.. Sprinkle with lemon juice.  Cook gently till they just turn pink. Remove from the heat.

In a medium sized bowl, whisk the eggs and egg yolks together until pale in colour. Whisk in cream and milk and then stir in shrimp mixture, cheese, tarragon, parsley, chives, salt and pepper. Fill ramekins ¾ with this savoury mixture.

Place ramekins in a 9 x 11 baking pan, and fill with hot water half way up the sides of the ramekins in depth. Bake in the oven for 35 to 40 minutes or until the centre of each custard jiggles slightly. Remove carefully from the pan and place on a baking sheet. To each ramekin, add a handful of croutons and a tablespoon of parmesan cheese.  Place the cookie sheet under the broiler to melt cheese or use a kitchen torch  to brown the cheese.

A fine bottle of Italian wine -- the perfect complement to Savoury Prawn Creme Brulee

Serve hot.

Perfect as a main course with a fresh carrot salad

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2 responses »

  1. Happy New Year Terry-I think its ok to still say that since we are still in January-Just! So happy to see you post a new delicious-sounding recipe. Looking forward to trying it. I served up your Chilli con Turkey recently and it was a big hit!

    Forgot the intensity of the Canadian winter. Lovely excuse to spend time cooking with friends. Here in Ireland, on the other hand, we are experiencing the mildest winter in decades…so much so that nature, in her confusion, is surprising us. Snowdrops,daffodils and primroses are already in bloom. The buds are on the trees. Its such a treat to go for long walks and enjoy these unusual phenomena.

    I came across a recipe I think you will like-Butternut squash pasta bake by a favourite Irish chef, Neven Maguire. http://www.rte.ie/food/2012/0106/butternutpastabake.html
    Use a 250g tub of creme fraiche or yogurt with a tablespoon of Marscapone rather than a tub of Marscapone

    Will send an e-mail soon
    Love
    Ethna x

    • Hello dear Ethna —
      Mmmm.. shall have to try the squash pasta recipe! That sounds wonderful!!! Yes, the intensity of winter has hit full bore this January but it’s getting warmer now and with any luck, bulbs and buds might be tempted forth by March. Envious of your mild winter, though you must recall the joys of skiing and snowshoeing in the fresh snow. Bliss of a different sort.
      Love,
      Terry

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