BRAISED BALSAMIC AND MOLASSES LAMB

• 4 lamb shanks (about 1.7 kg total)
• 3/4 teaspoons salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 2 onions, thinly sliced
• 3 cloves garlic , minced
• 2 tablespoons tomato paste
• 4 sprigs fresh thyme
• 1/4 cup balsamic vinegar
• 1/4 cup cooking molasses
• 2 teaspoons brown sugar

Sprinkle lamb all over with 1/4 tsp of the salt and pinch of the pepper.

In large Dutch oven, heat 2 tsp of the oil over medium-high heat; cook lamb, turning occasionally, until browned all over, about 5 minutes. Transfer to plate. Set aside.

In same pan, heat remaining oil over medium-high heat; cook onions, garlic and remaining salt and pepper, stirring, until softened, about 5 minutes. Stir in tomato paste and thyme; cook, stirring, until fragrant, about 1 minute. 

Stir in vinegar, molasses, brown sugar and 1 1/3 cups water. Return lamb to pan; bring to boil. Cover and braise in 350°F oven until lamb is fork-tender, about 1 1/2 hours. Transfer lamb to a plate; keep warm. Discard thyme.

Skim from surface of cooking liquid. Bring cooking liquid to simmer and cook until reduced by half, about 10 minutes. Return lamb to pan; cook for 2 minutes.

Makes 4 to 6 servings.

From Canadian Living

German Butter Cake with Peaches

Ingredients:

some butter for the baking tray
250 g heavy cream - 1 cup
4 eggs
butter - 2 sticks
1 Package baking powder (.5oz)
1 package Dr Oetker Vanilla sugar
4 tbsp milk
250 g sliced almonds
1 pinch salt
flour - 3 1/3 cups
1 cup sugar

Baking Instructions

- preheat oven to 350 F

_peel and cut fruit (I used peaches) and arrange on the bottom of baking pan (two peaches)

- grease a deeper baking tray, dust with flour. You also can use a high side sheet cake pan (see below) and layer it with parchment paper.

- mix heavy cream with half of the sugar and salt, mix very well by using a hand mixer.
- add eggs, sieved flour, I stick soft butter, 1 vanilla sugar and baking powder, mix well.
- spread the dough on the baking tray and bake for about 12-15 min.
- melt remaining butter, add remaining sugar, milk and almonds, mix well.
- spread this mix on the cake and bake for another 20-30 min until the almonds show a golden color.

Grilled Buffalo Wings

Ingredients

For the Wings

• 3 pounds chicken wings (if whole, cut into sections; discard the wing tips or save for stock)
• 1-1/2 teaspoons Pink Hymalayan salt
• Juice of one lemon
• 1/2 teaspoon black pepper
• Olive oil

For the Seasoned Buffalo Sauce

• 1/2 cup salted butter
• 1 clove garlic, minced
• 3/4 cup of tomato sauce
• 1/2 cup Frank's Red Hot Original Sauce
• 1 1/2 teaspoon red pepper flakes
• 1 1/2 teaspoon chili powder
• Instructions

1. Heat the grill to medium-high. Season the wings with salt and pepper, olive oil and lemon juice.
2. Grill the wings, covered, flipping occasionally, until they are golden brown, crispy and completely cooked through, about 20 minutes. Keep a close eye on the grill: if there are flare-ups or the wings begin to burn, move the wings to a cooler part of the grill or reduce the heat. You don't want grill marks on the wings; just a nice and even golden-brown colour.
3. While the wings are cooking, make the sauce. Combine the melted butter in a bowl with the hot sauce, salt, pepper flakes, chili powder, tomato sauce, and Franks Hot Sauce.
4. Set the caste iron pan on the grill and heat up the sauce.
5. When wings are done, put in caste iron pan and cook on grill.
6. 
   

Split Pea Soup with Ham

1 smoked ham_hock (about 1 lb/500 g)
1 tbsp (15 mL) vegetable_oil
1 large onion, finely chopped
2 each carrots and stalks celery, finely chopped
2 cloves garlic, minced
2 bay leaves
1/2 tsp (2 mL) each salt and pepper
4 cups (1 L) sodium-reduced chicken stock
2 cups (500 mL) dry green or yellow split_peas
3 green_onions, thinly sliced

Preparation
Using paring knife, peel off and discard skin from ham hock.
Trim off and discard fat. Set aside.
In Dutch oven, heat oil over medium-low heat; fry onion, carrots, celery, garlic, bay leaves, salt, pepper and ham hock, stirring occasionally, until vegetables are softened, about 5 minutes.

 Add stock, peas and 2 cups (500 mL) water; bring to boil over medium-high heat, skimming off any foam. Cover and simmer over medium-low heat until peas break down and meat is tender enough to fall off hock, about 1-3/4 hours.
Remove ham hock; pull off and shred meat. Set meat aside. Discard ham bone and bay leaves.
In blender, puree half of the soup; return to pot along with meat. (Make-ahead: Let cool for 30 minutes. Transfer to container and refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Reheat to serve.) Ladle into bowls; garnish with green onions.

Additional information : Tip: After removing the ham hock, you can also use an immersion blender to blend soup to half chunky stage while still in the pot.

From Canadian Living.