Recipes

How to reheat beetniks

Layer fresh or frozen beetniks in a caserole dish. Top with garlic dill sauce(recipe) below. Cover with tin foil and bake at 350F for 15 mins or till warm throughout.

Garlic dill sauce from myfriendsbakery.ca

  • 2 cups whole milk or whipping  cream
  • 1 cup 2% milk
  • 10 button mushrooms, sliced (optional)
  • 3 green onions, chopped
  • 1/4 cup fresh or frozen dill, chopped (if using dried, use less)
  • 1/2 teaspoon salt, to taste
  • 1/2 teaspoon black pepper, to taste
  • 2 to 3 garlic cloves, pressed
  • 1/4 cup cold water
  • 2 tablespoons corn starch

In a saucepan, combine the whipping cream, milk, mushrooms, onion, dill, garlic, and salt and pepper. Bring to a low boil over medium high heat. Be careful once the sauce is boiling because the high fat content of the whipping cream will cause the sauce to boil over easily. Stir constantly for 2 or 3 minutes. Reduce the heat and simmer for 10 minutes or until the sauce has reduced slightly. While simmering, taste periodically and adjust the salt and pepper as needed.
In a small bowl combine the water and cornstarch. Mix thoroughly to make a slurry and add the slurry to the cream sauce. Increase the heat to medium high and bring the sauce back to a boil to thicken. If the sauce thickens too much, add a splash of milk to thin it down.

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