Wednesday, January 30, 2008

Volume 3 Issue 1 (January 2008)

Welcome to the January Foodletter!

January in Sebringville and we finally have our off-season back!

We really loved our quiet winters when we had our B&B. Loved the busy summers, too. It was a contrast that suited us well and that we've really missed since then. But Barb's shop closed for the season at Christmas and Alan is "just" going to the Stratford Farmer's Market and baking lots and lots of granola.

Home renovations are underway and, faced with an easier schedule, Barb decided to launch another blog. What else to do with free time? This one's called Basically Unemployable and it's all about our adventures in the world of self-employment.

For those of you who met us in our B&B days, there are occasional looks behind the scenes that you might enjoy.

Of course, off-season doesn't last forever, and looking ahead, we've decided to make a few changes here.

This will be the last of the Pannifer's Foodletters in this format. We will still keep in touch - we love our subscribers! We'll be sending out the monthly e-mail, with news and greetings, plus links to the highlights from our blogs (and anything else we think you'll find interesting).

As always, we love to hear from you. You can leave comments, or e-mail us.

Hope your winter is peaceful!
Alan's Recipes of the Month
Broiled Shrimp with Lemon & Thyme


1-1/2 lbs Shrimp (size 12-16 or 16-20), peeled and deveined
Salt and Fresh Ground Pepper
¼ c Extra-Virgin Olive Oil
1 t Fresh Thyme Leaves, chopped
1 Lemon, quartered


If you would like to skewer the shrimp, soak the wooden skewers for 30 minutes in water beforehand.
Pre-heat the oven broiler and place the rack on the level closest to the element.
Season the shrimp with salt and pepper, to taste, and then toss with the olive oil and thyme.
Arrange the shrimp on a baking tray and place under the broiler. Turn after 2 minutes and broil for 2 minutes more.
Brush them with the remaining olive oil after they come out of the oven.
Serve with the lemon.

Serves 4.

Honey Mustard Chicken


6 Chicken Breasts, skin on or off – your choice
¼ c Unsalted Butter
½ c Honey
¼ c Mustard, Dijon or Pommery or a mix of each
Salt & Fresh Ground Pepper, to taste


Pre-heat the oven to 350 degrees.
Melt the butter, honey and mustard together over low heat.
Place the breasts in a shallow dish and pour the mixture overtop. Season to taste with salt and fresh ground pepper.
Bake in the oven until cooked through, about 20-25 minutes.
Serve with rice and a green vegetable such as broccoli.

Serves 4-6.

Lemon Sponge Pudding


½ c Unsalted Butter
1-1/2 c Sugar
½ c All-Purpose Flour
¼ t Salt
6 T Fresh Lemon Juice
1-1/2 T Grated Lemon Rind
1-1/2 c Milk
6 lg Eggs, separated


Pre-heat the oven to 300 degrees and butter an 8” x 8” baking dish.
Cream the butter and sugar together in a bowl (mix well). Mix in the flour and salt.
Add the lemon juice, rind, milk and egg yolks. Beat thoroughly.
In a clean bowl, whisk the egg whites until stiff. Fold this into the batter.
Pour the batter into the prepared dish and bake for 45-50 minutes. The pudding is cooked when the top is light brown and has begun pulling away from the edges of the dish.
Serve warm, ensuring that each portion contains some of the cake from the top of the dish and some of the pudding from the bottom of the dish.