All the snacks and goodies are coming out for the month of December….all the parties, Open Houses, etc and now is the time to present something a little different yet very elegant.
- 1 – 6 oz. round of Camembert
- 1/2 cup of Cranberry Chutney or any fruit chutney
- 1/4 cup toasted pecans, chopped
- fresh cranberries, figs (if you can get them) dates and kumquats
- Water Crackers
Slice the Camembert in half horizontally and separate. Spread the chutney on the bottom half and sprinkle with the toasted pecans.
Cover with the top half of the cheese. Prior to microwaving, garnish a platter with the fresh berries/fruitsbeing sure to leave room for the cheese.
Place the cheese on a microwave-safe dish and on medium power, microwave for 1-2 minutes until the cheese starts to become runny. Remove and place on the garnished tray. Serve with water crackers and a chilled glass of your best white wine.
I can hear all the oohs and ahhs from here.
Brie Bowl
I am sort of used to family diving in and appreciating what they are served in our home, but believe me, this caused a feeding frenzy. I kid you not. I almost didn’t get any but they called me from the kitchen to come quickly….it was almost gone.
- 1 1/2 tsp chili powder
- 1/8 tsp. cayenne
- 1/2 tsp. garlic powder (not salt)
- 1/2 tsp. dry mustard
- 1/2 tsp. sugar
- 1 sourdough round loaf
- 1 tbsp. butter, room temperature
- 1 8 ounce round of Brie Cheese (we used triple cream)
Preheat oven to 350 degrees and, in a small bowl, mix all the spices together.
Cut a circle in the top of the bread and remove the top. Remove the bread in the center large enough to accommodate the brie wheel and cut the bread into bite size pieces.
Butter the bread and sprinkle with 2 tsp. of the spice mixture. With a sharp knife, make 2 inch cuts at 1 inch intervals around the edge of the bread. Remove the rind from the Brie and place it in the bread. (the Brie not the rind, silly me…)
Sprinkle the remaining spice over the Brie and replace the bread top. (lid).
Bake about 25-30 minutes on a parchment lined cookie sheet. To serve, remove the top of the bread and break into bite-size pieces. Dip the bread in the hot Brie (being careful of course, not to burn your mouth).
Have napkins and small plates available and hope they leave you a piece. It will be completely gone…no crumbs left. Will our kids comment here?
Sweet Potato Rounds
‘Tis the season for many parties and evenings out. If you are planning such an evening or are going to a home where you are all taking something to add to the menu, try these appetizers.
Slice unpeeled sweet potatoes (white ones, not yams -orange ones) in 1/2 inch circles and place in a single layer on parchment lined cookie sheets. Spray a little pam on the parchment and roast until the bottoms are lightly browned in a 400 degree oven. This should take about 23-27 minutes.
You can top these with spicy black beans, crumbled feta cheese and cilantro leaves. You also can try sour cream and a tsp. of salsa or pesto, and any cheese of your choice.
The idea is to make them your own. They are gluten-free and not hard on anyone’s diet. Just place them out on the table, have napkins, plates, serving spoons and let your guests help themselves.
Enjoy!
Gingered Crab in Potato Nests
A few weeks back, we had the landscaping crew over for a ‘thank you dinner’ for the wonderful work and great fun we had last summer (and still tweeking) in our yard.
After dinner was over, they commented this was one of the highlights of the evening. Imagine! So before I lose the recipe, here it is and we will be using it again in a couple of weeks for our next dinner with company.
- 1 large baking potato -about 8 oz., peeled and grated
- 1 lightly beaten large egg
- pinch of freshly grated nutmeg
- 1 tbsp. chopped flat leaf parsley (not cilantro)
- sea salt
- crushed red peppercorns
- syrup from jar of ginger (it is thick) to taste
- 3 tbsp. melted, unsalted butter
- 1/2 granny smith apple, cored and diced
- 1 tbsp. fresh lime juice
- 1/2 cup cooked fresh crabmeat, chopped
- 1 tbsp. olive oil
- creme fraiche
- finely chopped dried cranberries
- fleur de sel
Preheat oven to 420 degrees. Oil a mini muffin tin or two with cooking spray and set aside.
In a bowl, beat the grated potato with the egg and nutmeg. Add the parsley and season with the sea salt (a bit) and crushed red peppercorns (a bit). Take a small amount of the grated potatoes in your hands and squeeze out the excess liquid. Press the potato in the bottom of the muffin cup to form a nest, and repeat for the remaining potatoes. Add 1/2 tsp. melted butter in each nest. Place in the oven and bake for 25 minutes or until crisp and golden. Remove from oven and carefully remove from the pan. Let cool on a rack.
In a bowl, gently toss the apple with the lime juice, crab, ginger syrup and oil. Season with the sea salt and pepper. Using a teaspoon, drop a small amount of filling inside eash nest. Top with a dollop of creme fraiche and a sprinkling of fleur de el and the chopped cranberries.
Your company will rave and again, you go back to the kitchen, give yourself a high five and proclaim….damn I can do this!
Victor’s Bruschetta
At a dinner at Suzanne and Victor’s just before we left on our cruise, we had this “Bruschetta” and believe me, it is so easy and so-so good! We have made this twice since and not a tomato is left behind and fingers seem to attack the dish for the cheese that might be left behind. (Even Suzanne and the girls tried it and LIKED it).
- 2 pints of cherry tomatoes
- balsamic vinegar (the best you can afford)
- olive oil
- basil, chiffonade fashion (fresh, not dried)
- Baguette, cut into 1/4 inch rounds and lightly toasted on one side
- grated Parmesan cheese
Turn oven to 425 degrees. Place the tomatoes in rows, close together in a 13 x 9 inch baking dish. Drizzle oil on top of the tomatoes and turn them over to coat. Lightly sprinkle with sea salt. Take some fresh basil chiffonade and sprinkle on top. Bake for 18 minutes.
Take out of the oven, sprinkle some balsamic vinegar and parmesan cheese. Put back in the oven for about 5 minutes and voila….yummy.
The thing to do is place a couple of tomatoes on the toasted round, gently press it down being very careful not to spray everyone and enjoy.
I told you it was simple but oh so good.
Summer Antipasto
The main colour in this is green…so don’t think something is missing.
- 2 lbs unshelled fava beans (24-25 pods)
- 1 lemon
- 6 inner stalks celery, plus hearts, peeled and cut into 4 inch sticks
- 2 sprigs parsley, coarsely chopped
- 8 oz. pecorino cheese, sliced
- heads belgian endive, separated
- 1/2 cup green olives
Split bean pods lengthwise and with your fingers, remove the beans. Bring a small saucepan of water to boil and add the beans. Cook for 10 seconds and immediately plunge into ice water. Gently pop the bean from the skin. Set beans aside.
Cut lemon in half and squeeze over the celery. Sprinkle with chopped parsley.
Arrange beans, celery, cheese, endive leaves and olives on a serving platter and garnish with more parsley sprigs. Add a couple of lemon wedges on the side of the platter.
If everything is cold when you served it, it won’t last. Truly delicious.
Cheese Pate
This is a really nice pate. So fresh and no chemicals or preservatives.
- 9 0z. Philadelphia cream cheese
- 8 oz. c heddar cheese (finely grated)
- 5 oz. Brie cheese, without covering
- 1/2 tsp worchestershire sauce
- few drops of tabasco
- 1 generous tbsp. brandy or a good port
- 1/2 tsp. Dijon mustard
- 1/2 tsp. onion powder
- 1 tsp. softened butter
- chopped pistachios nuts
In your food processor, spoon all the ingredients, except nuts, and beat until nice and smooth. This will be soft, but you roll it out (wet your hands first) into a log shape and place in parchment paper. Chill in the fridge overnight.
Before serving, roll into the crushed nuts. Slice and serve with crackers or toast wedges.
Drumstick Canapes
This is a recipe that Don uses….sharesies to you…
- 3 lbs. or about 15 small chicken wings
- 1/2 cup sugar
- 3 tbsp. cornstarch
- pinch of salt
- 1/2 tsp ground ginger
- 1/4 tsp pepper
- 2/3 cup water
- 1/3 cup lemon juice
- 1/4 cup soya sauce
Cut wings in half at the joint. Discard tips.
Place on a broiler rack and bake for about 15 mins in a 400 degree oven. Turn them over and bake another 15 minutes.
Mix the sugar, cornstarch, salt, ginger and pepper together. Add the liquids. Cook, stirring constantly over medium heat until the mixture becomes thick. Boil for 2 minutes.
Brush the liquid over the wings, continue baking for 35 minutes, brushing the drumsticks about every 5 minutes.
Serve in a chafing dish.
Red Pepper Jelly
This is good for appetizers, serve with cream cheese, crackers and, of course, a glass of wine…yummy!
- 2 cups ground red peppers with juice
- 5 1/2 cups white sugar
- 1/3 cup white wine vinegar
- 1/4 cup water
- 1/3 cup fresh lemon juice
- 1 bottle certo
- 6 8 oz. canning jars with lids
Combine peppers, sugar, vinegar and water in a large saucepan. Stir and bring to a boil. Remove from heat and let stand 15 minutes.
Return to heat and bring to a boil, add lemon juice and boil, stirring constantly for 2 minutes. Stir in certo and remove from heat. Stir for 5 minutes.
Pour into sterilized jars and seal. (Makes 6 cups)
Taste Rating: 8.5
Hot Spinach/Artichoke Dip
This recipe is so good you will make it one of your favourites.
- 10 oz. Package of frozen spinach, chopped
- 1-3 3/4 oz. can artichoke hearts
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup freshly grated mozzarella cheese
- 1 cup Asiago cheese
- garlic clove, roasted
Preheat oven to 350 degrees.
Grease a casserole dish with butter or use a nonstick spray.
Heat the spinach in microwave for about five minutes on high. Squeeze dry (when cool to handle). Drain the hearts and coarsely chop. Combine all the ingredients except the Asiago cheese in a large bowl. Stir well. Spoon the mixture into the prepared casserole dish adding the Asiago cheese on top. Keep warm and serve with bagel chips or crackers.
You can also prepare this if you are watching a football game or tennis match or even a great movie. It is just like what the restaurants are serving, and it is very tasty.
Mushroom Dip
Tasty, tasty, tasty! What else can I say?
- 1 tbsp. olive oil
- 4 1/2 cups chopped mushrooms
- pinch of salt
- 2 cloves of crushed garlic
- 1 tbsp. parsley (breath saver??)
- 3/4 cup thick Greek-style yogurt
- 3/4 cups sour cream
- 1 tbsp. lemon juice
Heat the oil in a frypan and add the mushrooms and a pinch of salt. Cook over a medium heat until all the moisture has evaporated and they are very soft (6-8 minutes). Remove from heat and allow to cool completely.
Add all the other ingredients and mix well. Serve with crackers. Serve this only at room temperature.
You can, if there is any left, store in an airtight container in the refrigerator for no longer that 2 days. If you use older mushrooms you get a stronger flavour.
Mushroom Bruschetta
Last night at the Home Hardware in Osoyoos, we attended the second cooking class of the season. The owner of the Home Hardware, Frances, is one smart lady. Marketing is in her soul.
The Chef of the evening, Justin Paakkunainen of Walnut Beach Resort: https://www.walnutbeachresort.com put on a terrific evening with mushrooms and the wine pairings were from Quinta Ferreira Estate Winery. https://www.quintaferreira.com Both were fabulous.
I asked Justin for permission to use his recipes and he gave it. Lucky me, lucky you.
- 2 cups of your favourite mushrooms
- 1 tbsp. butter
- 1/2 onion finely diced
- 1 tsp. finely diced garlic
- 4 tbsp. white wine
- 1/2 cup 36% whipping cream
- 1 tbsp. high quality balsamic vinegar ( a really good one)
- 1 crusty baguette, or a loaf of your choice (ciabatta works well)
- olive oil for drizzling
- 1 cup mozzarella
Slice the baguette to the desired size. This depends on whether this is an Appetizer or Hors d’Oeuvre; place on a sheet pan, drizzle with oil and lightly toast in a 400 degree oven for 6 minutes, remove and set aside. Switch the oven to Broil.
In a hot saute pan, brown the mushrooms and continue to cook until finished and remove from the pan.
Put the tbsp. of butter in the hot pan and proceed to saute the onions until translucent. Stir in the garlic. Once you smell the garlic coming from the pan, deglaze with the white wine and reduce by half.
Add the cream and reduce by half again. You will see the cream getting thicker and thicker. Once the sauce coats a spoon, add the balsamic and reduce further until the same consistency.
Season with salt and pepper and place mushroom mixture on top of the toasted pieces of baguette.
Top with a pinch of mozzzrella and place the pan back in the oven until the cheese is a golden brown. Watch closely as they can very quickly burn.
These were fabulous. The wine pairing was the Rose wine from Quinta Ferreira. Delicious!
I will use a couple more of his wonderful recipes BUT I will not use the recipe for his mushroom stuffed pork loin roast. He is getting this in a magazine and he deserves the kudos on this own.