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AM: Recipes
Hors d'oeuvres
Recipe for December 8, 2009
This Japanese inspired hors d'oeuvre is easy to make. It calls for smoked tuna, which is available at Ocean Odyssey Inland.
SMOKED TUNA ROLLS
Yield: 1 dozen
1 ½ cups Cooked Sticky Rice*
1 to 2 tbsp White Wine Vinegar
pinch Sea Salt and White Pepper
12 Slices of Smoked Tuna**
12 1" Thin Julienne Sticks of Carrot
12 1" Thin Julienne Sticks of Red Bell Pepper
12 1" Thin Julienne Sticks of English Cucumber
In a small bowl, mix the rice with vinegar and a pinch of sea salt and white pepper.
Place strips of smoked tuna vertically on counter. At one end, place a tbsp of rice and press down slightly. Place a stock of carrot, red bell pepper and English cucumber horizontally across the centre of the rice. Top with another tbsp of rice. Roll up to make a 'sushi' style cylinder and place upright on platter. Repeat until filling is used. Cover with a damp cloth or plastic wrap to prevent filling from trying out.
Serve with black rice vinegar or wasabi mayonnaise (mayo mixed with wasabi).
*Use rice that is either short grain or Arborio. Converted rice does not have enough starch to allow the kernels of rice to 'stick' together.
**Ocean Odyssey Inland stocks fish that is wild and sustainable caught. They are located at 10027 - 167 Street. In the summer they also have a booth at the Downtown Farmers Market on 104 Street.
Turkish Borek
½ cup Feta Cheese, crumbled
1/3 cup Finely Chopped Fresh Parsley
pinch Cayenne Pepper
pinch Dried Oregano
2 sheets Phyllo Pastry
½ cup Vegetable Oil
In a small bowl, mix the feta cheese, parsley, cayenne pepper and oregano together and set aside. Place the phyllo sheets horizontally on a flat surface, side by side. Cut each in three from top to bottom. Then cut each rectangle from one of the top corners to a bottom corner diagonally. You should have 12 smaller triangular pieces of phyllo pastry. Put one teaspoonful of filling on the short side of each sheet. Fold the ends from the outside to the inside, and then roll it up. Brush the open end with water and close it up. Heat a skillet over medium heat and add oil and heat oil. Fry each borek over medium heat until they are a light golden colour. Place on a paper towel to drain off excess oil. Serve warm.
Local Ingredient Tips:
Try the Italian Centre for feta cheese - you'll be amazed at the varieties
When buying phyllo pastry, make sure you select one from the back of the freezer case - that's where fresh stock is placed and there's less chance of the package thawing and re-freezing.
HAYDARI (Turkish Creamy Yogurt Dip)
Yield: 1 cup
1 cup Creamy Yogurt
1 tsp Crushed Garlic
1 to 2 tbsp Chopped Dill
pinch Cayenne Pepper
pinch Crushed Red Pepper (optional)
to taste Sea Salt
garnish Olive Oil
garnish Black Olives
Mix all ingredients together. Place in a serving dish and garnish with a drizzle of olive oil
and a few olives.
ASPARAGUS DIP
Yield: 1½ cups (approx.)
2 cups Finely Diced Cooked Asparagus*
2 tbsp Mayonnaise
¼ cup Sour Cream or Plain Yogurt
1 tbsp Fresh Lemon or Lime Juice
1/8 to ¼ tsp Ground Cumin
to taste Sea Salt and Freshly Ground Pepper
2 dashes Tabasco, optional
¼ cup Finely Diced Tomato
¼ cup Finely Diced Onion
In a food processor mix together the above ingredients (except the tomato and onion) until blended and desired chunkiness. Adjust seasonings with sea salt and freshly ground pepper. Fold in diced tomato and onion.
Serve with your favourite crackers, bread toasts, nacho, tortilla or pita chips or to fill 3-4 dozen cherry tomatoes.
*To cook asparagus: microwave on high for 1½ to 2 minutes, or steam for 3 to 5 minutes or roast for 15 minutes at 500 F.
Smorebrot
I have wonderful food memories of my first trip to Europe, just out of high school. In particular, the lunch at a restaurant in Copenhagen is still vivid in my mind's eye. The restaurant's refrigerated display case included an array of beautiful open-faced sandwiches with luscious cooked toppings including smoked salmon, herring, rare roast beef with horseradish, and liver with onions.
Today, I've brought in a mini version of the Smorebrot using Ocean Odyssey Inland's Smoked Salmon* and Fairwinds Farm Goat Cheese**. You can create the meal size version by using full slices of bread.
MINI DANISH OPEN FACED SANDWICHES WITH SMOKED SALMON
Yield: 1 dozen hors d'oeuvres or 4 full size portions
12 slices Rubschlager Cocktail Bread*** or sliced Rustic Baguette or 6
Mini Bagels sliced in half horizontally
4 tbsp Mayonnaise
Leaves of lettuce, torn to fit the top of the bread
12 Slices of Smoked Salmon
¼ to ½ cup Fairwinds Farm Goat Cheese
12 sprigs Fresh Dill
Lemon Slices, optional
Spread a thin coating of mayonnaise on each piece of bread. Top with a piece of lettuce. Top with a slice of smoked salmon, folded to fit on the lettuce. Spoon or pipe a dollop of goat cheese on the smoked salmon. Garnish with dill and lemon slice.
*Ocean Odyssey Inland has a booth at the Downtown Farmer's Market (starts on May 16) as well as a retail store at 10027 - 167 Street, 780-930-1901. The smoked salmon is wild, sustainably caught, naturally smoked and not dyed.
**Fairwinds Farm Goat Cheese is available at all Planet Organic Stores and comes in a variety of flavours. Their soft chevre style comes in plain, herbes de Provence, roast red pepper and peppercorn. The also produce wonderful goat feta.
***Rubschlager cocktail bread is available at the deli or bread section of most grocery stores. I found the full size pumpernickel Rubschlager at the Superstore and cut it into 4 for hors d'oeurvres portions.
This recipe is packed with protein, fibre and nutrients. It's also celiac friendly and vegan vegetarian. It follows my favourite recipe for hummus and uses a variety of beans/legumes: chickpeas, black eyed peas, kidney beans and romano beans. Remember that ¼ cup of hummus is equivalent to a full serving of protein.
MIXED BEAN HUMMUS
3 cups Mixed Beans (either canned or use 1 ½ cups dried that are soaked and cooked)*
3 tbsp Tahini
Juice of 1 to 1 ½ lemons
¼ cup Olive Oil
6 cloves Garlic, crushed
1 tbsp Coriander
1 tbsp Cumin
to taste Salt and Pepper
Purée mixed beans in a food processor or blender and add remaining ingredients. Purée until smooth. Use water to thin the mixture if it is too thick. Refrigerate for several hours or overnight. Adjust seasonings. Depending on your palate, you may add more tahini, lemon juice and spices. Serve with pita chips, crackers or vegetable crudités.
*If using dried beans/legumes, soak in water 2 to 3 times their volume overnight. Drain and place in a pot with twice the volume of water, bring to a boil and reduce to a simmer and cook until soft (about 1 ½ to 2 hours). Add water as needed to ensure that chickpeas are covered in water while cooking, drain and cool.
PITA CHIPS
Yield: 64 triangle pieces
4 7"/8" Pita Triangles, sliced into 8 triangles, separate layers
3 tbsp Olive Oil
pinch Ground Cayenne Pepper
Kosher Salt
Freshly Ground Pepper
Turn broiler on. In a bowl, toss the pita pieces with olive oil, cayenne and a generous amount of kosher salt. Lay the pieces on baking sheets covered with parchment and broil for 2 minutes. Flip pieces and broil for another 2 minutes. Turn off the broiler and let the chips sit for 2 minutes in the closed oven.
CROQUE MONSIEUR
Yield: 4 sandwiches
1 tbsp Unsalted Butter
1 tbsp All Purpose Flour
1 cup Warm Milk
pinch Sea Salt, Freshly Ground Pepper and Nutmeg
3 cups Grated Gruyere or Swiss Cheese
1/4 cup Grated Parmesan Cheese
8 Slices of Bread (traditionally white bread is used, but I would go for your favourite - my favourite is Silver Hills Squirrelly Bread)
1 to 2 tbsp Dijon Mustard
4 oz. Baked Virginia Style Ham, sliced thinly
Preheat the oven to 400 degrees F. In a small saucepan, melt the butter over medium heat; add the flour and stir for a minute to allow the flour to cook through. Slowly pour the milk into the butter-flour mixture and cook, whisking constantly, until the sauce is thickened. Remove from the heat and add salt, pepper, nutmeg, 1/4 cup Gruyere and Parmesan. Mix and set aside. Toast each slice of bread. Brush 4 slices with mustard, add a slice of ham to each and sprinkle with half the remaining Gruyere cheese.
Top with another piece of toasted bread. Divide the cheese sauce on the tops of the bread and sprinkle with the remaining Gruyere. Bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
Try these as a hors d'oeuvre: use thin slices of baguette and follow the same method above. These great little bites will pair well with a pinot noir or crisp pinot grigio.
Note: Baked Ham has the best flavour, but a honey ham or maple-cured ham will work well too.
CHEESE CRISPIES
Yield: 4 dozen biscuits
Basic ingredients:
1 cup Butter, softened
1 to 1 ½ cups All-Purpose Flour
4 cups Rice Crispie Cereal (pulse in food processor or use rolling pin to
break into smaller pieces)
pinch Salt
Spicy Crispies:
2 cups Grated Old Cheddar Cheese
1/4 tsp Tabasco Sauce
1/4 tsp Worcestershire Sauce
pinch Cayenne Pepper
Savoury Crispies:
1 ½ cups Grated Swiss Cheese
½ cup Grated Smoked Gruyere Cheese
1 tsp Dill
1 tsp Parsley
1 tbsp Finely Chopped Onion
Cream together the butter and the ingredients for either the spicy or savoury Crispies. Stir in the flour, cereal and salt (using your hands makes it easier to combine the mixture, mixture must be very sticky). Roll the dough into logs 1½" in diameter 6" long. Wrap in waxed paper, plastic wrap or parchment paper and chill for at least 1 hour, until roll is very firm.. Cut into ¼" thick cookies and place on greased cookie sheets. Bake at 350 F for 15 to 20 minutes or until golden brown.
JALAPENO CHEESE PUFFS
Yield: 4 dozen 2-inch puffs
Choux Paste
1 cup Water
½ cup Butter
1/4 tsp Salt
1 cup Flour
4 Eggs
Preheat oven to 425 F (220 C).
In a two-quart saucepan, boil water, butter and salt until margarine is melted. Remove from heat and add flour all at once and return to stove at medium-high heat. Stir until mixture comes away from the pot (about 1 minute). Add eggs, one at a time, mixing well after each addition (mix by hand or use a mixer).
Fold In:
1 tbsp Dry Mustard
2 cups Cheddar, grated
1 cup Bacon, cooked and diced
¼ cup Chopped Jalapenos
Fold into choux paste. Grease and flour baking tray or line with parchment. Fit a piping bag with a number 11 (14 mm) circular tip. Fill the piping bag with pastry and pipe 2" circles onto parchment leaving 1-inch between them. Bake at 425 F (220 C) for 10 minutes and continue baking at 350 F (180 C). for 20 to 30 minutes until dry and crisp.
Can be refrigerated for up to a week in a plastic bag or frozen for 1 to 2 months.
Gurvinder's Wine Pairing:
Cave Spring Riesling 2006, Niagara Ontario ($20)
- crisp and refreshing flavours of pink grapefruit and apple with a little sweetness and fresh acidity on the finish. The crisp acidity is perfect to cut through the fattiness of the cheese and bring the flavours out and the wine's hint of sweetness is great to tame and compliment the spiciness.
SMOKED SALMON AND CREAM CHEESE CLOAKED CAPERBERRIES
Serves 12
12 *Caperberries, stems intact, rinsed and patted dry
¼ to 1/3 cup Cream Cheese, softened
4 oz. Smoked Salmon (lox)
Place about 1 tsp of softened cream cheese around each caper (use your fingers to press into place) and wrap a piece of smoked salmon around each one. Refrigerate until ready to serve.
These appetizers add colour and flavour to your hors d'oeuvres repertoire.
*Caperberries are a fruit produced by a Mediterranean caper plant. The tiny plant buds are harvested as a caper. If the bud is allowed to flower, it becomes an elongated fruit. This berry (like the caper) is brine-cured in vinegar and salt. Serve as a pickled condiment with deli meats and cheeses to add more variety to your trays.
Walnut and Blue Cheese Tart with Cranberries
Yield: 1 x 9" tart (8 to 16 wedges) or approx. 2dozen mini tartlets)
CRUST
1 cup All-Purpose Flour
½ cup Ground Walnuts
1 tbsp Sugar
¼ tsp Salt
½ tsp Dry Mustard
1/8 tsp Cayenne Pepper
¼ lb. Cold Unsalted Butter, cut into cubes
¼ cup Milk
Pulse dry ingredients and butter in food processor until mixture resembles fine breadcrumbs. Add milk; pulse until dough comes together. Grease the bottom and sides a tart pan (preferably with a removable base). A spring form pan or pie plate can also be used. Press crust mixture into ball, and then press into a 9" tart pan, allowing for a ½" to ¾ " side edge. Prick crust with fork. Refrigerate for 30 minutes. Bake at 375ºF for 15 -20 minutes or until golden.
FILLING
2 tbsp Olive Oil
1 cup Onion, finely diced
1 ½ tbsp Minced, Fresh Thyme
1 cup Cranberries, fresh or frozen
to taste Salt and Pepper
1 cup Chopped Walnuts, toasted
2 Eggs
1 cup Whipping Cream
½ cup Crumbled Blue Cheese
2 tbsp Sugar
Heat oil in heavy saucepan over medium heat. Add onion and thyme and sauté for 10 minutes, stirring frequently until onion is tender and caramelized. Add cranberries, season with salt and pepper and cook another 5 minutes. Stir in walnuts and set aside. In a bowl, combine eggs and cream, whisk until smooth. Spoon walnut/cranberry mixture into baked tart shell. Top with crumbled blue cheese and sprinkle with sugar. Pour egg and cream mixture over filling. Bake at 350ºF until golden and custard is set, about 40-45 minutes. Cool 15 minutes and slice into wedges and serve.
TYROPITTAKIA (Savoury Cheese Triangles)
Yield: 3 to 4 dozen
1 cup Feta Cheese, crumbled
1 cup Emmenthal or Swiss cheese, grated
½ cup Grated Parmesan Cheese
½ lb Cream Cheese, softened
to taste Freshly Ground Pepper
to taste Grated Nutmeg
to taste Salt (optional)
3 tbsp Olive Oil or Butter
2 Eggs, well beaten
1 box Phyllo Pastry, thawed
½ cup Melted Butter
Combine cheeses, pepper and spices, olive oil or butter, and well-beaten eggs in a large bowl. Blend very well with a fork or wooden spoon. Thaw phyllo (in refrigerator) and unroll. Working with one sheet at a time, place a sheet of Phyllo on a cutting board. Brush lightly with melted and repeat with two more sheets (until you have three buttered layers one on top of the other). Place a lightly dampened cloth over the remaining Phyllo to protect it from drying out. Cut buttered Phyllo into sixths widthwise and then cut in half lengthwise, to make 12 rectangles. Place a tablespoon of filling on the lower right corner of each strip of Phyllo. Fold right corner and to the left, forming a right angle. Fold the strip upward at right angles until you reach the end, to form a small triangle. Place on a buttered a cookie or baking sheet. Brush lightly with butter. Repeat with remaining pastry and filling, to create about 3 to 4 doz. triangles. Bake for about 20 minutes until golden brown.
SWEET AND SOUR MEATBALLS
Yield: 4 dozen appetizers
This is my all time favourite recipe for sweet and sour meatballs
2 lb Ground Lean Hamburger Meat
2 Eggs
1 Medium Onion, diced and sautéed
To taste Salt, Pepper and Garlic Powder
4 oz. Tomato Paste
2 - 3 cups Tomato Juice
4 tbsp Demerara Sugar
Combine first four ingredients well. Form into small meatballs. Brown in oil. Add remaining ingredients and simmer for 1 to 2 hour.
INDONESIAN CHICKEN PATTIES
Yield: 2 dozen
1 lb Chopped Chicken
1½ tsp Fresh Grated Ginger
2 tsp Minced Fresh Garlic
1 to 1½ tbsp Hoisin Sauce
to taste Sea Salt and Freshly Ground Pepper
2 tbsp Finely Chopped Green Onion
½ cup White Sesame Seeds
½ cup Black Sesame Seeds
¼ to ½ cup Vegetable Oil for frying
Mix all ingredients together in a bowl expect the sesame seeds. Combine seeds together in a smaller bowl and set aside. Using a small scoop or spoon, portion the chicken mixture into balls, flatten and dip in sesame seeds to coat. Heat vegetable oil in a frying and fry chicken patties on both sides until lightly browned. Place on a prepared cookie sheet and bake at 350 F for 10 to 15 minutes. Serve warm with dipping sauce.
Dipping Sauce:
¼ cup Black Rice Vinegar
¾ cup Hoisin Sauce
1 tbsp White Vinegar
2 tbsp Honey
Mix and serve.
If choosing to prepare the patties and the cheese puffs in advance and freezing them, cook them fully, cool and place in plastic bags and then in an airtight container. To serve once frozen, thaw in the refrigerator overnight. Place on a baking sheet or pan, lightly covered with foil and reheat at 350 F for about 10 to 15 minutes. For the Indonesian patties, add a few tablespoons of water to the baking pan before covering with foil - do prevent the patties from becoming too dry.
FETA WITH HERB CHEESE PUFFS
Yield: 4 dozen
Choux Paste:
1 cup Water
½ cup Butter
¼ tsp Salt
1 cup Flour
4 Eggs
½ cup Feta Cheese, crumbled
½ cup Fresh Herbs, chopped
In a two-quart saucepan, boil water and add butter and salt and stir until butter is melted. Add flour all at once. Stir until mixture comes way from the pot (about 1 minute). Add eggs, one at a time, mixing well after each addition (mix by ha d or use a mixer). Fold feta cheese and herbs into choux paste. Grease and flour baking tray or line with parchment. Fit a piping bag with a number 11 (14 mm) circular tip or star tip. Fill the piping bag with pastry and pipe 2" circles onto the parchment leaving 1-inch between them. Bake at 425 F for 10 minutes and continue baking at 350 F for 20 to 30 minutes until dry and crisp. Can be refrigerated for up to a week in a plastic bag or frozen for 1 month.
LEMON AND CUMIN PORK MEATBALLS
Yield: 24 (approx.)
1 cup Fresh White Bread Crumbs
Juice and Grated Zest of One Lemon
1 lb. Ground Pork
¾ tsp Salt
1 tsp Paprika
1 tsp Ground Cumin
¼ tsp Chili Flakes
1 tbsp Chopped Fresh Cilantro
2 tbsp Red Bell Pepper, finely diced
2 tbsp Olive Oil
2 tbsp Butter
In a large bowl, soak the breadcrumbs in the lemon juice until plumped and the liquid is absorbed, about 1 minute. If using dry bread crumbs, use the coarse ones and let the lemon juice really absorb into the bread crumbs - it may take up to five minutes. Add the ground pork, all the spices and red bell pepper, mix gently but thoroughly. Shape into 1½ inch meatballs (it should yield about 24). In a large sauté pan, heat the olive oil and butter over medium-high heat. When the butter has melted, add the meatballs and cook turning gently, until browned on 2 or 3 sides. Transfer to a baking dish and bake in a 350 º F oven for 10 minutes. Serve hot with your favourite dipping sauce or spread. Tzatziki, mango chutney or peanut sauce are excellent dipping sauces.
These meatballs can be frozen once they are cooked. To reheat, thaw in the refrigerator and reheat in an oven heated to 350 F. Use a covered container and after 10 minutes of reheating, lift lid and continue heating from 5 minutes or until heated through.
GREEK STUFFED CHERRY TOMATOES
These make beautiful 'edible' garnishes on your Christmas hors d'oeuvres platters.
12 Firm Cherry Tomatoes
12 ½" Cubes of Feta Cheese
6 Whole Black Olives
4 tbsp Balsamic Vinaigrette
Slice open cherry tomatoes from the rounded end (not the stem end). Carefully scoop out the inside and place upside down on paper towel to drain. Place feta cheese in each tomato and spoon a little balsamic vinaigrette in each one. Garnish with a side slice of black olive.
The new 'strawberry' style cherry tomatoes are great for the recipe. If tomatoes are very firm, you can scoop out and turn out on paper towel, a day ahead of time. Just cover with plastic wrap and refrigerate until ready to stuff.
BALSAMIC VINAIGRETTE
2 tsp Minced Garlic
2 tbsp Dijon Mustard
1/4 cup Balsamic Vinegar
2 cup Olive Oil
to taste Salt and Pepper
In a bowl, mix the garlic and Dijon mustard. Whisk this mixture with vinegar. Slowly and steadily add the oil, whisking constantly until dressing is creamy and thickened and all the oil has been incorporated. Taste and correct seasoning with salt and pepper. Let stand at room temperature until you need it.
CHICKEN AND BRANDY PATÉ
Yield: 1 x 2 cup serving
1 lb. Chicken Livers, washed and drained
¼ cup Brandy
¼ cup Butter at room temperature
¼ cup Butter, melted
½ cup Chopped Onion
1 Clove Garlic, crushed
1/3 cup Whipping Cream
½ tsp Salt
¼ tsp Cracked Black Pepper
1 tsp Chopped Fresh Thyme
¼ tsp Nutmeg
½ cup Chicken Broth
1 tsp Gelatin
Sprig of Thyme
Put the chicken livers in a small bowl and cover with brandy for 15 minutes. Drain and reserve the brandy. Heat ¼ cup of the butter in a saucepan over medium high heat and add onion and garlic and sauté until onion is softened. Add the chicken livers and cook, stirring occasionally, for about 5 minutes until chicken livers are cooked through. Add the reserved brandy and cook for 5 more minutes or until the liquid is evaporated. Put the liver mixture, ¼ cup of melted butter, cream, salt, pepper, thyme and nutmeg into a blender or food processor and blend until smooth. Scrape into a 2-cup dish or 2 x 1 cup dishes. Cover and refrigerate for 1 hour. Put the chicken broth in a small saucepan and sprinkle with the gelatin. Let stand for 3 minutes or until the gelatin is softened. Stir the mixture over medium low heat for about 2 minutes or until the gelatin is dissolved. Place a thyme sprig on the pate. Carefully pour the broth mixture over the paté. Cover and refrigerate for a least 4 hours or overnight until set. Serve with toast triangles or crackers.
Recipe provided by Alberta Chicken Producers
SAVOURY PUFFS WITH DEVILLED EGG
Yield: 2 dozen 2-inch puffs
Choux Paste
½ cup Water
¼ cup Butter
1/8 tsp Salt
½ cup Flour
2 Eggs
Preheat oven to 425 F (220 C). In a two-quart saucepan, boil water, butter and salt until butter is melted. Remove from heat and add flour all at once and return to stove at medium-high heat. Stir until mixture comes away from the pot (about 1 minute). Add eggs, one at a time, mixing well after each addition (mix by hand or use a mixer). Grease and flour baking tray or line with parchment. Fit a piping bag with a number 11 (14 mm) circular tip. Fill the piping bag with pastry and pipe 2" circles onto parchment leaving 1-inch between them. Bake at 425 F (220 C) for 10 minutes and continue baking at 350 F (180 C) for 20 to 30 minutes until dry and crisp Cool before filling. Can be refrigerated for up to a week in a plastic bag or frozen for 1 month.
Filling
2 Hard boiled Eggs, peeled and finely grated
¼ cup Mayonnaise
to taste Salt and Pepper
pinch Garlic Salt
pinch Dry Mustard
1 tsp Chopped Fresh Dill
Mix ingredients. Slice tops off of puffs. Fill with filling and top with sliced top.
Other filling suggestions: Roasted red pepper coulis topped with smoked oyster,
Crab mixed with grated fresh ginger, mayonnaise and finely diced kiwi
Egg or Tuna Salad
Herbed Cream Cheese
MUSHROOM TURNOVERS
Yield: 2 dozen
2 tbsp Canola Oil
¾ cup Sliced Mushrooms
¼ cup 1" diced Onions
1 tbsp Dried Basil
½ cup Whipping Cream
to taste Salt and Pepper
Heat the oil in a large pot. Add the onions, mushrooms and basil and sauté until the mushrooms are fully cooked and most of their moisture has reduced. Add the whipping cream and continue cooking until the cream has reduced and thickened. Season with salt and pepper. Finely chop the mixture in the food processor and it is ready to use.
Cream Cheese Dough:
½ cup Cream Cheese
¾ cup Flour
¼ cup Butter or Margarine
Blend all ingredients and refrigerate for at least one hour before use. Roll the dough to ¼" thickness. Cut into 3" circles. Fill with ½ tsp of filling and fold one side over and pinch together tightly with a fork or fingers. Pierce the top with a small knife, brush with egg wash (beaten egg and water) and bake at 350 F until lightly brown about 15 to 20 minutes.
MINI BRIE AND APPLE QUICHE TARTLETS
Yield: 2 dozen
2 Eggs
1/3 cup Milk
1/3 cup Whipping Cream
1 tbsp Melted Butter
½ tbsp Flour
pinch Salt, Pepper, Nutmeg and Cayenne
Combine above ingredients to create the custard royal for the quiche and set aside.
½ 4" round Brie, cut into ¼" pieces (leave rind on)
½ small Granny Smith Apple, cored, cut into ¼" pieces (leave skin on)
24 Tart shells using 1 x Cream Cheese Dough Recipe above
In each pastry shell, place some brie and apple, leaving enough room for some custard. Pour in custard. Bake in an oven preheated to 350 F for 20 to 30 minutes, or until quiche puffs up and top is lightly to golden brown. Serve! These can be frozen once they are cooled. Just thaw in the fridge and reheat in a lightly covered dish in a 350 F oven for 10 to 15 minutes.
Other Fillings you can use are: Lorraine (bacon and Swiss cheese), Mushroom, Sautéed Onions and Swiss cheese, Spinach and Feta Cheese, Baby Shrimp and Green Onion, Ham and Three Cheeses Sun-dried Tomato and Green Onion, Broccoli and Cheddar
To prepare in advance: dough can be prepared in advance and frozen whole or in rounds. Remove from freezer and thaw in refrigerator. Turnovers and Quiches can also be frozen once they are baked. Thaw in refrigerator and reheat in a covered pan at 350 F for 10 minutes. Remove lid and continue to reheat for 5 more minutes or until hot to the touch.
RATATOUILLE
Yield: 4 to 6 servings
2 tbsp Olive Oil
½ cup Onion, cut into 1"dice
1 cup Bell Peppers, cut into 1" dice
1 tbsp Minced Garlic
1 tsp Dry Basil
1 tsp Dry Oregano
½ cup Eggplant, cut into 1" dice
½ cup Zucchini, cut into 1"dice
2 cups Tomatoes, cut into 1" dice
¼ cup Tomato Paste
to taste Salt and Pepper
½ to 1 cup Water/Tomato or V-8 Juice
In a large thick bottom pot, heat the olive oil. Add the onions, peppers, garlic and herbs. Sauté for 4 or 5 minutes and add the eggplant, zucchini, tomatoes and tomato paste. Add enough water or tomato/V-8 juice to allow mixture to stew. Cook on medium-low heat until the vegetables are tender (about 15 minutes) and mixture thickens. Season with salt and pepper. Serve.
Ratatouille is a popular dish from the French south region of Provence. It can be served as a casserole with melted cheese on top or served cold/room temperature as an appetizer. Enjoy this dish and make it your own by adding your favourite in season vegetables.
TART WITH ASPARAGUS AND SYLVAN STAR GOUDA
Yield: 4 to 6
198.5 gr Puff Pastry, thawed (1/2 package)
Flour for rolling out pastry
2 cups Shredded Gouda
1 ½ lb. Fresh Asparagus (25 to 30 spears) trimmed
1 tbsp Olive Oil
to taste Coarse Salt and Freshly Ground Pepper
Preheat oven to 400 F. Sprinkle flour on work surface and roll out pastry to 10" x 16" rectangle. Trim if uneven and place on cookie sheet. Lightly score the edges with a knife, 1" from the edge. Pierce the dough with a fork about ½" apart and bake for 10 minutes until lightly golden. Remove the baking sheet from the oven and sprinkle pastry with the shredded cheese. Place spears along the pastry, alternating the tips. Brush with oil and sprinkle with salt and pepper. Bake until spears are tender, about 20 to 25 minutes.
PROSCIUTTO WRAPPED ASPARAGUS
21 spears Edgar Farms Fresh Asparagus
7 Thin Slices Prosciutto*
½ cup Grated Parmesan Cheese
1 tbsp Olive Oil
Freshly Ground Pepper
1 Lemon - cut in wedges
Preheat oven to 400 F. Divide asparagus into 7 bundles of 3 stalks each. Position a bundle of 3 stalks of asparagus on one end of prosciutto slice and sprinkle asparagus with Parmesan cheese. Wrap prosciutto around center of each bundle of asparagus. Place the bundles in an oven-proof dish. Brush with olive oil and sprinkle with freshly ground pepper. Place in the oven and bake for 15 minutes until prosciutto is crispy. Serve with lemon wedges.
I prefer to use Prosciutto di Parma. It's available at the Italian Centre (north or southside store). This prosciutto is made in Parma, Italy in the traditional manner - aged for at least 6 months. You'll notice the difference in flavour, when compared to prosciutto made in North America. On my culinary tour to Italy, we went to a prosciutto di Parma producer who aged his ham for 12 months!
While it is more expensive, the softer texture, pink color and sweeter taste of Prosciutto di Parma will win you over!
Recipe courtesy of Edgar Farms
MARINATED SHRIMP WITH TOASTS
Serves 6 to 8
¼ cup White Vinegar
¼ cup Red Wine Vinegar
1 tsp Ground Black Pepper
1 tbsp Dry Mustard
2 tsp Chili Flakes
2 tsp Salt
1 tbsp Tarragon
2 Green Onion, finely chopped
½ cup Vegetable Oil
2 ½ lbs. Shrimp, cooked, shelled and deveined
Mix together all ingredients except the oil and shrimp. Whisk the oil in slowly until slightly thickened. Place shrimp in bowl and pour over marinade. Mix, cover and refrigerate for 6 hours or overnight. Serve with toasted baguette slices that are brushed with oil and garlic.
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