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Archive for November, 2007

The Big Bash

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We had the bash. I’d been preparing for the party like a fiend: baking, planning, buying, and finishing. It was a mad dash to get all the decorating done. Of course, it wasn’t. Oh well.

I did all of the food, of course, as JT would say! I asked Stacey to help me again because it allows me to enjoy my own party! I decided to keep the hot items to a minimum, since there will be a lot of action in the new kitchen and Stacey won’t be able to move freely within!

Feedback was good, everyone had a great time and the food disappeared (which always makes me feel good!)

Menu:

Hot:
Chorizo sausage w. bread
Mediterranean meatballs (these flopped mainly because they were unseen!!)
Bacon wrapped dates
Warm onion confit and goat cheese w. creme fraiche pizza

Cold:
Shrimp in an ice bowl
Mini smoked salmon, cream cheese bagels
Roasted red peppers and feta w. balsamic dressing
Tomato, bocconcini, basil skewers
Crudité w. blue cheese and onion confit dip
Cheese plate (St. André, Brie, Jarlsberg, Blue, Cheddar)
Sushi (was a bust, really bad rice!)

Dips:
Hummus
Tapinade
Korozot
Guacamoli

Bread sticks
French stick
Cheddar Shortbreads

Sweets:
No sugar peanut butter cookies
Butterscotch brownies
Peppermint bark
Two bite brownies

Hot apple cider
Wine
Beer
Water
Coffee

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the-big-reno.ppt

Korozot Recipe (Éva’s version)
This is a modified recipe to suit my taste and frankly be a little healthier.

  • 4-6oz Goats Cheese (at room temperature)
  • No fat yogurt (for desired consistency)
  • 2-3 tablespoons paprika puré (hot or sweet, your choice) (this is a Hungarian product that comes in a tube) OR
  • tbsp paprika powder – try with smoked paprika for a totally different flavour
  • 1 Shallot, very finely chopped
  • 1 clove garlic (minced on a fine grater)
  • bunch of chives, finely chopped
  1. Blend the goats cheese, shallot and garlic in a food processor until well mixed, adding the yogurt a tablespoon at a time until desired consistency is achieved.
  2. Remove from processor and fold in chives.
  3. Serve at room temperature. This is much better the next day when the flavours have had time to melt together.

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We had John’s sister, brother-in-law and dad over for a preview yesterday. We had coffee and Cheddar and Onion Scones (actually, it was French Shallot). The result was really yummy!

Savoury Cheddar Shortbread (click to print PDF)

Preheat oven to 425°F
Makes about 20 2″ diametre scones.

Ingredients:

  • 2 cups cake and pastry flour
  • 1/4 cup granulated sugar (I used Splenda due to family health issues)
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup cold butter
  • 1/2 cup currents (I used chopped prunes)
  • 1/2 cup finely chopped shallot or sweet onion
  • 1 cup grated sharp cheese (I used old cheddar, red gives them nice colouring)
  • 1 Egg
  • 2/3 cup milk

Directions:

  1. Sift the dry ingredients in a medium bowl.
  2. Cut in butter with a pastry knife until crumbly. Make a well in the centre.
  3. In a small bowl, beat egg and milk together until frothy.
  4. Stir with a fork to make a soft dough. Do not use your hands as it will warm the butter and make for a less flaky scone.
  5. Turn out to a slightly floured surface and roll out to about 1/2 Inch thickness and cut with you favorite round cookie cutter (mine was about 2 inches in diametre).
  6. Transfer to baking sheet (I used Silpat, but parchment would be fine). Brush with a little milk on top (being careful not to get on sides as it won’t allow the dough to rise as much).
  7. Bake for 10-15 minutes, until tops are golden.
  8. Serve hot or at room temperature with butter. YUM!

Rough Nutritional facts sourced from http://recipes.sparkpeople.com/recipe-calculator.asp

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Well, in a previous entry I talked about a cheese shoot we did for one of our customers. We received a lot of cheese. A lot of really good cheese. Balderson, Blue, Cambanzola, and cream cheese…oh, and then there are the little additions to cheese, like antipasto, jalopeno pepper jelly, etc etc etc. We divi’d the cheese up between the three of us at work. Wow, lot’s of cheese. I will be doing a few test recipes using cheese, so stay tuned!

BlueCheeseTruffles (Click to print PDF)

I believe this recipe originated from the LCBO, but I have adapted it to my taste.

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In a food processor, combine until smooth 4 oz blue cheese at room temperature and 4 oz cream cheese (I used 3 peppercorn cream cheese, but any flavour would do). Refrigerate for an hour.

2 oz peach paste (this is a very densely packed dried fruit concoction), cut into about 5mm cubes (or you can use any dried fruit)

1 cup of well chopped walnuts or pecans

Take a small quantity of the cream cheese mix about the size of your thumb to your first joint. Press the fruit cube into the centre of the cheese and form into a ball. Roll into the chopped nuts. Refrigerate (bring to room temperature before serving).

Savoury Cheddar Shortbread (click to print PDF)

These are the most addictive little savoury shortbreads on the planet. I have no idea where this recipe came from as it was passed along to me, I know I cannot take credit for it!

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227 g Balderson Old Cheddar Cheese (orange)
1 tsp Cayanne Pepper
1 tsp salt
2 1/2 cup Flour (cake and pastry)
227 g unsalted butter at room temperature
250 mL chopped pecans or walnuts

Sift together cayenne, salt and flour; set aside. Using electric mixer with cookie dough hook, cream together cheese, and butter until well blended.

Gradually add dry ingredients: if dough becomes too thick, use a wooden spoon to stir. Add chopped pecans. Divide dough in half and shape into logs approximately 1 ½ inches in diameter and 9 inches long. Wrap well in plastic, and chill for at least 1 hour or freeze. You may also roll this dough to 1/4″ thick and cut with your favorite cookie cutter (should be relatively small as these are quite rich).

Preheat oven to 350 degrees F. Generously butter several baking sheets, or line with parchment paper. Using a knife (sharp) cut logs into ¼ inch slices and place wafers on baking sheet.

Bake just until slightly colored, about 15-20minutes. Remove from baking sheets, and cool on wire racks. Store in air tight container.

Serves: 36 (Makes 72 cookies) – I generally get more!

Prep time: 35 minutes per batch

Total time: 1hr 15minutes

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