Family Life with Nancy Scherr
Fr. Paul D. Seil, Host Our Daily Bread
As seen on "Our Daily Bread" 11/14/2015
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7
6 Almond Cookies
Sweet white wine or Apple juice or white grape juice
Fresh lemon thyme
4oz Mascarpone Cheese
Sweet Marsala wine
Wash and pit fruit. Chop into bit size pieces. In a large piece of aluminum foil place about 1/3 of the fruit. Crumble one cookie over the fruit. Add about 3 Tbsp. white wine, apple juice or white grape juice to the fruit. Add about 3 – 4 sprigs of thyme leaves to the fruit. Loosely wrap into a package. Make 2 more packages the same way. Place on a 350* grill for about 30 – 40 minutes. In the meantime, thin out the 4 oz. of Mascarpone cheese with about 2 – 3 Tbsp. of Sweet Marsala wine.
After about 40 minutes open the fruit package and place into a bowl. Add a large dollop of Mascarpone cheese on top of the hot fruit and crumble another cookie on top. Serve immediately.
Grilled Curry Potatoes
1 lb. small potatoes, boiled about 20 minutes or until cooked through
3 Tbsp. olive oil
1 ½ Tbsp. curry powder
After potatoes are boiled, place on a grill for about 20 minutes and brush with curry oil.
Remove from heat after they are crisp and serve immediately.
1 lg. piece of Salmon
3 Tbsp. Grainy Dijon Mustard
2 Tbsp. Horseradish
Salt and pepper
¼ cup maple syrup
Seeder plank for the fish
Place the fish on the plank. Salt and pepper the fish. In a bowl add the rest of the ingredients and stir well. Place on top of the fish. Grill at 350* for 10 minutes per inch of fish.
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