Girls' Weekend

Gathering around the Table

It doesn’t take much to have fun with your best girlfiends.  Here is our recipe for a great Girls' Weekend at Holimont:

 

7-8 fun-loving friends

Lots of snow and fresh air

A couple of dogs

2-3 great movies

Red and white wine

Everyone’s favourite chips

Simple Meals

A barbecue

A fireplace

Pots full of Sleepy Time Tea

Between winter activities including downhill skiing, cross-country skiing, and snowshoeing we shared some delicious no-fuss, healthy meals.  These were some of the highlights:

      Terry’s Caramelized Onion and Cream Cheese Appetizer

   2 medium sized sweet onions, chopped

   2 tablespoons brown sugar

   ½ teaspoon balsamic vinegar

   ½ teaspoon maple syrup

   8 ounce package cream cheese or goat cheese, at room temperature.

In a 12’ frying pan set over low heat, sauté onions in butter for 15 minutes.  Add the brown sugar, balsamic vinegar and maple syrup and continue to cook for 45 more minutes, stirring occasionally.

Shape the cream cheese into a circle on a small platter, and place hot caramelized onions over the cream cheese.

Serve with assorted crackers. 

Roasted Broccoli, Cauliflower and Farro Salad with Feta

by Tasha DeSerio of Fine Cooking Magazine

 

Kosher salt
1 ½  cups farro (either pearled or whole-grain)
1 lb. broccoli

1 lb. cauliflower
4 Tbs. extra-virgin olive oil
1 cup crumbled feta
4 scallions, thinly sliced
Pinch crushed red pepper flakes
¼ cup coarsely chopped fresh flat-leaf parsley
2 Tbs. red wine vinegar; more as needed

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Position a rack in the center of the oven and heat the oven to 400°F. In a 4-quart saucepan, bring 2 quarts of well-salted water to a boil over high heat. Boil the farro in the water until tender, 20 to 30 minutes for pearled and 45 to 60 minutes for whole grain. Drain well and transfer to a large bowl.

Meanwhile, remove the broccoli and cauliflower crowns from the stems and cut into bite size florets. Peel and halve the stem lengthwise, then cut crosswise into 1/4-inch-thick slices. On a rimmed baking sheet, toss the florets and stems with 3 Tbs. of the olive oil. Roast until tender and browned in spots, about 20 minutes.

Add the broccoli, feta, scallions, red pepper flakes, and parsley to the farro. Sprinkle with the vinegar and 1 tsp. salt and toss. Drizzle with the remaining 1 Tbs. olive oil and toss. Season to taste with more vinegar and salt. Serve warm or at room temperature.

         Grilled Pear Salad with Stilton and Nuts

  3                pears -- sliced and peeled

  1               teaspoon  olive oil                       

  2               cups  arugula -- washed

  6               cups  mixed baby greens -- washed

  ½                cup  nuts  (walnuts, pecans or pine nuts)-- toasted

  ½ lb          Stilton Cheese, crumbled

  2                tablespoons  fresh basil -- chopped                                    

  ½                 cup  extra virgin olive oil

  3                tablespoons  balsamic vinegar

  1                teaspoon  honey

  1                teaspoon  grainy mustard

                    salt and pepper -- to taste

Preheat barbecue on HIGH.

Toss sliced pears lightly in olive oil.

Place on cooking grids and reduce heat to MEDIUM.  Grill 4 minutes per side, turning carefully.

Prepare salad by tossing arugula and mixed greens in a large bowl. Toss salad with dressing, prepared by mixing olive oil, balsamic vinegar, honey, grainy mustard, salt and pepper in a bottle and shaking vigorously.

Spread toasted pine nuts, crumbled blue cheese, basil and grilled pear slices on top of tossed greens and serve.

 

             Grilled Salmon Filets with Sweet Mustard Glaze

                2 tablespoons grainy Dijon mustard

                1 tablespoon Dijon mustard

                2 tablespoons soy sauce

                2 tablespoons maple syrup

                1 tablespoon canola oil

                1 tablespoon sesame oil

                1 clove garlic, crushed

                1 teaspoon chopped fresh thyme leaves

                 Freshly ground pepper to taste

                 8  6-ounce salmon filets

                 Lemon wedges, for garnish

Whisk together all the marinade ingredients in a 9 x 13 pyrex dish.  Coat the salmon filets and let marinate 15-30 minutes.

Meanwhile, preheat barbecue on MEDIUM-HIGH for 10 minutes, then reduce heat to LOW, and brush or spray grids lightly with vegetable oil.

Place filets on the grill, skin side down, close lid and cook for 10 minutes.  Test for doneness by seeing if the fish flakes slightly when pressure is applied. Carefully slide a metal spatula between the skin (which will be somewhat sticking to the grids) and the flesh, and lift them on to a heated platter.  Remove and discard the charred skin.

Serve with lemon wedges.

                Carrot Cake

 

  2               cups  sugar

  2               cups  unbleached flour

  2               teaspoons  baking soda

                   pinch  salt

  2               teaspoons  cinnamon

  1  ¼          cups  vegetable oil

  4               whole  eggs

  2               teaspoons  vanilla

  3               cups  shredded carrots

                        For the Icing:

  8                ounces  cream cheese -- at room temperature

  ½               cup  butter -- at room temperature

  1                pound  icing sugar

  1                teaspoon  vanilla

  1                teaspoon  orange juice

Preheat oven to 350.  Grease 2 layer cake tins, and line them with

parchment paper, cut to size.

In a large bowl, mix together sugar, flour, baking soda, salt and

cinnamon. In a smaller bowl beat together vegetable oil, eggs and vanilla.

 Add the wet ingredients to the flour mixture, and combine without

over-mixing.  Fold in the shredded carrots.

Scrape batter into prepared pans, and bake 35-45 minutes or until set.

Let cool 10 minutes before inverting onto cooling racks.  Peel off the

parchment paper.

To prepare the icing, blend together the cream cheese and butter.  Slowly

add the sugar, vanilla and orange juice.  Frost when cake is completely

cool.