I think it would be a great idea for British Columbia to join other provinces in adding a family holiday in February, but only IF everyone could benefit from it. Problem is, an extra day off is never across the board. Federal, provincial and municipal workers always benefit; schools would close, so children would be happy, many in the trades would like it, but it should be remembered that in one way or another, we all pay a day’s pay for no production.
Retailers, hospitals, people in the hotel/ accommodation fields, restaurants, day homes, senior homes, police, fire and ambulance workers, and people in the transportation field, just to mention a few, would not get the day off which means they have to be paid double for working the stat.
With the economy being so fragile, I doubt this is the time to be adding more costs onto those who are desperately trying to bring us out of the recession. Having said that, you don’t need a day off to try this easy, fast and healthy halibut dish, and the delicious lemon cheese cake can be made ahead of time for a wonderful family dessert.
Halibut
with Lemons, Shallots and Herbs
1/4 cup Becel margarine
2 tsp. finely chopped shallots or fresh chives
2 tsp. finely chopped tarragon or dill
2 tsp. finely chopped parsley
1/2 tsp. Dijon mustard
1/2 tsp. lemon juice
1/4 tsp. crushed garlic (can use up to 2 cloves)
4 halibut fillets (can substitute seabass or salmon steaks)
In a small bowl, mix together margarine, shallots, tarragon or dill, parsley, mustard, lemon juice and garlic until combined.
Store covered in refrigerator until ready to use. Broil fish for 3 minutes per side or until fish flakes in the centre with a fork.
Spread 1 tbsp. of the spread over the fish when serving. It melts into the fish and is so good (nice on barbecued steak as well).
Lemon Cheesecake
3/4 cup graham cracker crumbs
1/2 cup granulated sugar
1/2 cup melted butter
1 envelope unflavoured gelatin
1/4 cup cold water
1/4 cup hot water
Finely grated zest of 1 lemon
1/2 cup freshly squeezed lemon juice
1 (8 oz.) pkg. cream cheese, softened
1 cup granulated sugar
2 cups whipping cream
Preheat oven to 350 F. (180 C). To prepare the crust, combine graham cracker crumbs, 1/2 cup sugar and butter. Pat into a 9-inch springform pan. Bake for 10 minutes or until browned.
For the filling: sprinkle gelatin over cold water, then add hot water, stirring constantly. Stir in lemon zest and lemon juice. Let cool for a few minutes but do not let set.
In a large bowl, beat cream cheese and sugar until very smooth. Add gelatin mixture, stirring well. In another bowl, whip cream until stiff peaks form. Gently fold whipped cream into cheese mixture. Pour filling into cooled crust and refrigerate for at least 4 hours or for up to 1 day. Remove from pan and serve.
To make ahead: After chilling and removing from pan, place on a baking sheet and place in freezer, uncovered, until frozen. Wrap in a double layer of foil; place in a large plastic container and freeze for up to 2 weeks.
To serve, thaw overnight in the refrigerator. Spoon raspberry sauce over each piece, delicious!
Raspberry Sauce
1 pkg. (10 oz.) frozen raspberries, thawed
1/4 cup granulated sugar
2 tsp. freshly squeezed lemon juice
In a medium saucepan, combine raspberries, sugar and lemon juice. Cook gently over low heat, stirring occasionally, until sugar is dissolved. Strain through a sieve and let cool.
Can be made ahead and stored in refrigerator or frozen.
