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Pepper-Crusted Tenderloin Crostini Recipe

Ingredients

• 2 large onions, thinly sliced
• 6 tablespoons butter, softened, divided
• 2 teaspoons sugar
• 1 tablespoon olive oil
• 1 beef tenderloin roast (1-1/2 pounds)
• 2 to 3 teaspoons coarsely ground pepper
• 2 garlic cloves, minced
• 3/4 teaspoon salt
• 2 teaspoons prepared horseradish
• 1 French bread baguette (10-1/2 ounces), cut into 30 slices
• Minced fresh parsley

Directions

1. In a large skillet over medium-low heat, cook onions in 3 tablespoons butter for 5 minutes or until tender. Add sugar; cook over low heat for 30-40 minutes longer or until onions are golden brown, stirring frequently.
2. Meanwhile, rub oil over tenderloin. Combine the pepper, garlic and salt; rub over beef. In a large skillet, brown beef on all sides. Transfer to a baking sheet.
3. Bake at 425° for 20-25 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes.
4. In a small bowl, beat horseradish and remaining butter until blended. Spread over bread slices. Place on a baking sheet. Broil 3-4 in. from heat for 2-3 minutes or until lightly golden brown.
5. Thinly slice the beef; place on toasted bread. Top with caramelized onions. Garnish with parsley. Yield: 2-1/2 dozen.

Source: http://www.tasteofhome.com/recipes/pepper-crusted-tenderloin-crostini

Home-made Chocolate Truffles

This is a subject that experts get awfully fussed about and there are all kinds of rules and regulations about handling chocolate. Therefore what I have on offer here are the easiest home-made truffles in the world. 

They will make an extra-special gift for someone who is happy to consume them within three days and they make an equally special ending to any special meal – served with liqueurs and coffee.

 

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  Makes about 36

Ingredients
Basic truffle mixture:
5 oz (150 g) very best quality dark chocolate (at least 75 per cent cocoa solids)
5 fl oz (150 ml) thick double cream
1 oz (25 g) unsalted butter
2 tablespoons rum or brandy
1 tablespoon Greek yoghurt
For the plain truffles:
1 level dessertspoon cocoa powder
For the ginger truffles:
¾ oz (20 g) preserved ginger, very finely chopped, plus some extra cut into small pieces
For the toasted almond truffles:
1 oz (25 g) flaked almonds, very finely chopped and well toasted
For the chocolate-coated truffles:
2 oz (50 g) dark chocolate (at least 75 per cent cocoa solids)
½ teaspoon groundnut oil
a little cocoa for dusting

Conversions
Need help with conversions?

You will also need some paper sweet cases and, for the chocolate-coated truffles, a sheet of silicone paper (baking parchment).

This recipe is taken from Delia Smith’s Christmas and The Delia Collection: Chocolate

Method

For the basic truffle mixture, break the chocolate into squares and place it in the bowl of a food processor. Switch on and grind the chocolate until it looks granular, like sugar. Now place the cream, butter and rum or brandy in a small saucepan and bring these to simmering point.

Then, with the motor switched on, pour the mixture through the feeder tube of the processor and continue to blend until you have a smooth, blended mixture. Now add the yoghurt and blend again for a few seconds. Next transfer the mixture, which will be very liquid at this stage, into a bowl, allow it to get quite cold, then cover it with clingfilm and refrigerate overnight. Don't worry: it will thicken up after several hours.

Next day divide the mixture equally among four small bowls, and keep each one in the fridge until you need it. Then proceed with the following to make four different varieties. Make sure you have all the little paper cases opened out ready before your hands get allchocolatey!

Plain Truffles
For these, you simply sift 1 level dessertspoon of cocoa powder on to a flat plate, then take heaped half teaspoons of the first batch of truffle mixture and either dust each one straight away all over, which gives the truffle a rough, rock-like appearance, or dust your hands in cocoa and roll each piece into a ball and then roll it in the cocoa powder if you like a smoother look. Place it immediately into a paper case. Obviously the less handling the better as the warmth of your hands melts the chocolate.

Ginger truffles
Mix the finely chopped ginger into the second batch of truffle mixture using a fork, then proceed as above, taking small pieces, rolling or not (as you wish), and dusting with cocoa powder before transferring each one to a paper case.

Toasted almond trufflesSprinkle the very finely chopped toasted almond flakes on a flat plate, take half a teaspoonful of the third batch of truffle mixture and roll it round in the nuts, pressing them to form an outer coating.

Chocolate-coated trufflesFor these you need to set the chocolate and oil in a bowl over some hot but not boiling water and allow it to melt until it becomes liquid, then remove the pan from the heat. Now spread some silicone paper on a flat surface and, dusting your hands with cocoa, roll each truffle into a little ball. Using two flat skewers, one to spike the truffle and one to manoeuvre it, dip each truffle in the chocolate so that it gets a thin coating and then quickly transfer it to the paper. If the chocolate begins to thicken replace the pan on the heat so that it will liquefy again. Leave the coated truffles to set completely then, using a palette knife, quickly transfer them into their waiting paper cases.

Now arrange all the truffles in a box or boxes and cover. Keep them refrigerated and eat within three days. Alternatively, truffles are ideal for freezing.

 

Source: http://www.deliaonline.com/recipes/type-of-dish/sweet/home-made-chocolate-truffles.html

Roasted Pumpkin Soup with Melting Cheese

Roasted Pumpkin Soup with Melting Cheese

The lovely thing about pumpkin is that it has a really velvety texture in soup, and if it's oven-roasted before you add it to the soup, it gives an unusual nuttiness to the flavour. Just before serving, add little cubes of quick melting cheese like Gruyere or, if you're lucky enough to get it, Fontina. Then finding little bits of half-melted cheese in the soup that stretch up on the spoon is an absolute delight.

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  Serves 6

Ingredients
For the soup:
1 pumpkin, weighing 3-31/2 lb (1.35-1.6 kg)
1 tablespoon groundnut oil
1 large onion, peeled and finely chopped
11/2 pints (850 ml) stock, vegetable or chicken
15 fl oz (425 ml) whole milk
1 oz (25 g) butter
freshly grated nutmeg
salt and freshly milled black pepper
To serve:
4 oz (110 g) Gruyere or Fontina, cut into 1/4 inch (5 mm) dice
2 oz (50 g) Gruyere or Fontina, coarsely grated
6 teaspoons creme fraiche
4 oz (110 g) croutons
flat-leaf parsley
Pre-heat the oven to gas mark 9, 475 F (240 C).

Conversions
Need help with conversions?

You will also need a solid baking sheet that won't buckle in the high heat, and a 6-pint (3.5-litre) saucepan. Source: http://www.deliaonline.com/recipes/type-of-dish/soups/roasted-pumpkin-soup-with-melting-cheese.html

This recipe first appeared in Delia's Winter Collection.

Method

Begin by cutting the pumpkin in half through the stalk,then cut each half into 4 again and scoop out the seeds using a large spoon. Then brush the surface of each section with the oil and place them on the baking sheet.

Season with salt and pepper, then pop them on a high shelf of the oven toroast for 25-30 minutes or until tender when tested with a skewer.

Meanwhile melt the butter in a large saucepan over a high heat, add the onion, stir it round and when it begins to colour round the edges, after about 5 minutes, turn the heat down. Let itcook very gently without a lid, giving it a stir from time to time, for about 20 minutes.

Then remove the pumpkin from the oven and leave it aside to cool.

Now add the stock and the milk to the onions, and leave them with the heat turned low to slowly come up to simmering point. Next scoop out the flesh of the pumpkin with a sharp knife and add it to the stock together with a seasoning of salt, pepper and nutmeg. Then let it all simmer very gently for about 15-20 minutes. Next the soup should be processed to a puree.

Because there's a large volume of soup, it's best to do this in two halves. What you need to do is whiz it until it's smoothly blended, but as an extra precaution it's best to pass it through a sieve as well in case there are any unblended fibrous bits.

Taste and season well, then when you're ready to serve the soup, re-heat it gently just up to simmering point, being careful not to let it boil.

Finally, stir in the diced cheese, then ladle the soup into warm soup bowls.

Garnish each bowl with a teaspoonful of creme fraiche and scatter with the grated cheese, a few croutons as well, if you like them, and a sprinkling of parsley.