While watching the news this morning, a Chef from Purdy’s was making these little bites for Christmas gatherings. It looked so good I thought I would share it with you.
- 1 baguette, sliced on an angle and lightly toasted, both sides
- 200 g of Brie at room temperature, skin removed
- 1 tbsp. butter
- 1/2 cup olive oil, infused with fresh basil (let sit over night)
- 70% dark chocolate, chopped fine
Mix together the Brie Cheese with a tablespoon room temperataure butter until well combined.
Brush the crostini with the infused basil olive oil and pile a generous spoon of the cheese on top.
Sprinkle the top of the cheese with chocolate and place on a parchment lined cookie sheet. Bake in the oven for until the chocolate has melted and the brie is starting to ooze (love that word) on the toast.
Upon removing from the oven, a tiny sprinkling of kosher salt on top of the chocolate will elevate this to gourmet.
Serve this with a glass of wine, Christmas music in the background and a roomful of friends. Isn’t that what it is all about?
Enjoy!
Red Beet Falafel
Last night we were at a cooking class with Chef Paul Cecconi. This is one of the treats you can make and serve at your Christmas/New Year’s parties. Warning: It has a bit of a bite.
- 2 cups dried chickpeas
- 1 onion, diced
- 1 medium beet, grated
- 4 tbsp. parsley, chopped
- 4 tbsp. cilantro, chopped
- 2 tsp. salt
- 1 1/2 tsp. red chili flakes
- 8 cloves of garlic (yes, really)
- 2 tsp. cumin
- 2 tsp. baking powder
- 1/2 cup flour
Soak the chickpeas overnight. This is the only step that takes time.
Next day, drain the chickpeas and rinse off. Put the chickpeas in a food processor along with all the ingredients except the baking powder and flour, and puree until well blended, but not to the puree state. You do want some texture.
Sprinkle in the flour and baking powder and pulse only to mix. Remove from the bowl and cover with plastic wrap and let sit for a few hours. Pour a coffee, sit and relax and get ready to make the golf ball sized balls for deep frying.
Roll these into balls, lightly squeezing to ensure any excess moisture is removed but not to the point where it is too dry. Carefully immerse in a pot of oil (temperature should be 350 degrees) until you get a nice golden colour and turn them over to cook the other side. This takes a few minutes each side. You can judge by the colour. If in doubt, remove one and break it open to check for doneness.
Remove from the oil, drain on a paper towel.
For the sauce, make some homemade cranberry sauce (simply cook the fresh cranberries until they burst and have thickened up. Grate some fresh ginger and mix together in a bowl of plain yogurt to blend. (taste to ensure the flavours are perfect).
These are really a great party food.
Sliders For The Party
Be it a football party or entertaining for the holiday season, these are great little “bites” to serve. Make the meatballs with a gentle touch and don’t make them packed too hard. These are cooked right in the sauce. YUMMY !
- 2 slices white bread, cut into 1 inch pieces,
- 1/2 cup whole milk
- 8 oz. lean ground beef
- 8 oz. ground pork
- 4 oz. ground veal
- 1/2 cup finely grated Romano or Parmesan cheese (1 oz.)
- 3 tbsp. coarsely chopped flat leaf parsley
- 1 garlic clove, minced
- 1 large egg
- pinch of pepper
- 6 cups Marinara Sauce (homemade or bottled)
- 2 dozen Brioche buns, split
- 1 1/2 cups grated mozzarella cheese
- 1/2 cup-finely grated Romano cheese
- Small basil leaves (or larger ones, torn)
Soak the bread in the milk for about 5 minutes, now mix together the bread, meat, cheese, parsley, egg and pinch of salt. Cover and refrigerate for 30 minutes.
Pour a coffee, tidy the work-space…whatever…then roll out 24 x 1 oz. meatballs. They should look like golf balls.
Pour the marinara sauce in a large pot and when at a simmer, add the meatballs and cook on for 20-25 minutes.
When ready to serve, heat the oven to 400 degrees, arrange the buns, cut side up on the cookie sheet lined with parchment paper. Place 1 meatball, 1 tbsp. of the sauce and 1 tbsp of the mozzarella cheese, along with a 1 tsp of the romano cheese on the bottom half.
Bake for about 3 minutes until the cheese melts. Remove from the oven, add a basil leaf on top and place the bun top on. Put on a tray and, with a handful of plates and napkins placed on the table, present this.
Ohhhs and ahhhs for sure. The smells, looks and tastes will make you the hit for the day. Yeah, you deserve that glass of wine (or beer).
Chunky Guacamole – Freshly Homemade
With the Grey Cup this weekend and knowing everyone will be glued to the television, this is a lovely guacamole to serve along with tortilla chips, and fresh tomato salsa (on site).
- 3 avocados- peeled, pitted and mashed
- 1 lime, juiced
- 1/2 cup finely diced onion
- 2 tbsp. chopped cilantro
- 2 tomatoes, chopped
- 1 tsp. minced garlic
- pinch of cayenne
In a bowl, mash together the avocado, lime juice and salt. Mix in the onion, cilantro, tomatoes and garlic.
Stir in the cayenne pepper and refrigerate for an hour to let the flavours blend well.
Fresh Tomato Salsa
This morning, while in a panic mode to find a certain cookbook, I found this recipe from Paul Cecconi’s cooking class last year. Everyone truly loved it.
- 8 vine ripened tomatoes
- 1 red onion, fine dice
- 2 jalapenos, fine mince
- 1 tbsp. garlic-minced
- 2 limes – zest and juice
- 1 tsp. cumin-toasted
- 2 tbsp. extra virgin olive oil
- 1 tbsp. honey
- 2 tbsp. cilantro-chopped
- salt/pepper to taste
Combine all the above and adjust seasoning to taste. Serve with warmed tortilla chips.
A Real Swiss Fondue
While in Switzerland this summer, we were at the Stadkeller Restaurant and this is their recipe for a real fondue. They claim to enjoy the fondue properly, one should also consume a Kir (see recipes-signature drinks) or a crisp white wine, well chilled. Now, don’t I always say the same thing? See?….
Rub an earthenware bowl with a clove of garlic. Crush the garlic after that and leave it on the bottom of the bowl. Make sure you have about 7 oz. of cheese per person of a rich gruyere and emmental cheese, grated (half gruyere and half emmental).
Add a “knob” of butter and pour 1/4 pint of white wine per person. Place the casserole over a medium flame and stir with a wooden spoon. If the cheese forms a thick mass, continue stirring and it will be re-absorbed.
As soon as the mixture starts to cook, stir in a liqueur glass of a good kirsch in which you have dissolved a teaspoon (per every 4 people) of potato flour or corn flour. Add little grated nutmeg and a pinch of salt and pepper.
Just before digesting, add a knifepoint of baking soda and the fondue will be lighter.
Place the casserole over a spirit lamp that can be regulated, keeping the flame just high enough to keep the fondue simmering gently while the meal is progressing.
Serve with large diced bread pieces with crust on. Spear a piece of bread with your fork and dip in the fondue, stir and……..enjoy!
Bacon Jam – My Way
This is the craziest thing going – I don ‘t eat onions but I can/will/do eat this.
This is also a recipe that anyone we have served it to, wants the recipe. Sure wish I could do this commercially then! Oh well….
- 1 lb. maple bacon
- 1/2 lb. smoked bacon
- 1 onion, peeled
- 2 cloves garlic
- 1/4 cup rice wine vinegar
- 1/2 cup dark brown sugar
- 1/4 cup pure maple syrup
- 1/4 cup Sangiovese wine
- 3/4 cup strong black coffee (brewed not instant)
- 2 dried bay leaves
- 1/4 cup brer rabbit molasses (or your fav molasses)
- 5-6 bittersweet chocolate melting discs (yes)
- generous drizzle of fig balsamic vinegar (last one to be added)
Slice the bacon into 1 inch strips and cook in a large skillet until crispy (if not real crispy, it will not turn out). Drain the fat and reserve the bacon bits.
Now slice the onion wafer thin in circles and then cut them in half (half disc shape). Also they become too stringy if not cut in half.
Put all the ingredients into a crock pot, turn on high and leave for a minimum 4 hours. Leave the fig balsamic vinegar to the very end.
This will probably be too liquid at the end of 4 hours, so place in a saucepan and cook down until the jam is thick and syrupy. Now add the fig balsamic vinegar and taste. If your eyes roll over, then it is right.
Before I forget, using your hand immersion blender (motor boat motor) run it through the hot mixture once or twice. The idea here is to break it up a little, not make a puree out of it. Once you make it, you will know what I mean.
This will keep in the refrigerator for up to 2 weeks. When ready to serve, microwave for a few seconds (20-25) and serve warm. This can be used in and on so many different foods, even a spoon. So there!
Also, if you make this, let me know what you think, please.
Summer Fruit Tray with a French Cream Dip
Ah, yes…warm days and evenings on the deck/patio with family and friends over for fun and games.
Get this ready in advance and you will be a hit for sure. Lots of ice cold lemonade (or white wine). Ooooooh, so good!
- 1 whole pineapple, peeled and sliced into wheels, core removed
- 2 large clusters each of green and red seedless grapes
- 1 cantaloupe, cut into balls
- 1 honeydew melon, cut into cubes
- 24 strawberries with stems attached
- 6 kiwi (gold as well as green), peeled and quartered
- 2 cups blueberries
- 3 peaches, peeled and sliced
- butter lettuce to line a large tray
French Cream Dip
- 1 8 0z. pkg. of cream cheese
- 1 cup sifted icing sugar
- 1 cup whipping cream
- 1/4 cup berry sugar
- 1 lemon, zested and juiced
- pineapple juice
Soften the cream cheese and then whip in the icing sugar. Whipe the cream and sugar together until soft peaks form. Combine the cream cheese, whipped cream, lemon juice and zest and add just enough pineapple juice to make it the consistency you want.
Put the dip in a pretty bowl and set in the middle of the tray and put the fruit around it in a pretty manner. Have toothpicks in a container for guests to use, a spoon in the dip and small plates with napkins for each person.
This is a delicious way to serve fruit.
Carmelized Onion and Bacon Mini Quiches
Nothing makes a hostess super great except by being prepared and not a slave in the kitchen when you have a house full of company. They came to see you, talk to you and enjoy all you have to offer. Your job, however, is to plan ahead, make ahead and only allow last minutes tasks to take place.
That means candles lit, nuts, candies in dishes spread around for easy access by everyone and double check before the doorbell rings that your bathroom is sparkling clean and then greet them, put a drink in their hands and bring out the “oh my” quiches.
- Use ready-to-use mini pastry shells.
- 2 tbsp. oil
- 1 medium onion, finely chopped
- 4 oz. bacon, cooked crisp
- 3 tsp. whole grain mustard
- 2 large eggs
- 1/2 -3/4 cup half and half cream
Preheat oven to 400 degrees. Heat the oil in a skillet until hot and add the onion, cooking over medium heat for about 30 minutes until golden. This brings out the sweetness of the onion. (so they say).
Remove the onion and allow to cool. Add the chopped bacon and cook until crisp. Add the onion to this and 3 tsp. of the mustard. Season with a pinch of salt and pepper.
Beat the eggs until foamy and add the cream, blending completely. Into the tart shells, add equals amounts of the onion mixture and carefully spoon the egg mixture over the top. Place on parchment lined cookie sheet(s) and bake for 15-18 minutes until puffed and golden in colour.
Make sure each guest has a small plate and napkin. Enjoy and I hope you have more …they’ll be asking.
Now….where did I put my wine glass?
Herbed Cheeses In Golden Bread Cases
Here is a different Hors d’Oeuvres to serve with a glass of wine, when your company arrives. You don’t want to fill up on them or no one will want dinner. If it is a wine and cheese evening or a card night, this is a good one.
- 1 loaf of unsliced white bread
- 3 tbsp. melted butter
- 1/4 cup grated Gouda cheese
Remove the crusts from the bread and cut into 2 inch cubes, scooping out the centers. Brush the rim edges with butter. Bake in a 350 degree oven for about 12 minutes or until lightly browned.
Spoon the following filling into the cases and top with grated cheese. Just before serving, heat in the oven for 10 minutes until the cheese melts.
Filling
- 2 tbsp. butter
- 2 1/2 tbsp. white flour
- 1 1/2 cups milk
- 1 large egg yolk
- 2/3 cup grated Gouda cheese
- 2/3 cup grated Asiago cheese
- 1 tsp. each of fresh: chives, basil and oregano
Make a roux with the flour and butter, cooking until bubbly. Remove from the heat and slowly add the milk, whisking as you pour. Return to the heat and cook until the mixture reaches a boil and becomes t hicker.
Remove from the heat and add the yolk and cheeses. Return to the burner, stirring over a low heat until smooth. Add the herbs at the last.
Now, you are again “the hostess with the mostess”. Have they asked when they can move in yet? They will. Enjoy!
Coconut Prawns
This is a great Hors d’Oeuvres, serve it anytime.
- 1 lb uncooked prawns, shelled and deveined
- cornflour
- 1 slightly beaten egg white
- 1 cup shredded sweet coconut
- Crisco oil
Toss the prawns in cornflour, shaking off the excess. Dip in the egg white and then the coconut.
When the oil is hot, fry the prawns until they are golden and tender. Serve with the following Papaya Dip.
- 1 fresh papaya
- 2 tbsp. mayo
- 2 tbsp. papaya chutney
Blend the ingredients until smooth. Put in a small bowl and you are ready for a real treat.
YUMMY
Bacon Fig Wrapped Brie
Everyone has done this, one way or another. The latest and bestest addition, we think, is the bacon fig jam that is sold in winery stores or high end foodie stores.
- 1 sheet of puff pastry, thawed
- 1 8 oz. round Brie or Camembert cheese
- 1 egg
- 2-3 tbsp bacon fig jam
Heat oven to 400 degrees. On a floured surface, unfold the pastry sheet.
Place the cheese round in the center, add the jam on top and carefully fold the pastry over, cutting off the excess. Brush the seam with egg wash to seal.
You can make additional decoration to place on top from the scraps.
Place on a parchment lined cookie sheet, turn it over (seam down) and brush with the beaten egg. Bake in the oven for approximately 20-25 minutes until a golden brown. Let stand for about 15 minutes.
Put on a pretty plate with a variety of crackers. Have the wine chilled and sparkling glasses at the ready. Invite a few of your best friends over and the conversation will be lively.