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Archive for the ‘Progressive Dinners’ Category

We were scheduled for a Progressive Dinner when we returned from Arizona. Our neighbours John and Nancy were the main-course hosts so they chose the theme: the Kentucky Derby. This group is a hoot and everyone chose something fun to wear that was indicative of the Derby. JT and Tom wore bow ties (JT made his bow-tie from a standard tie using this video, don’t you just love Google?!). Iona and I wore crazy hats and Nancy dressed up as a jockey, she is around 5 feet tall and really looked the part. Neighbour John dressed as a stable-hand, all in denim! It was a super fun night that ended somewhere around 2am!

People at the Derby seem to wear brightly coloured clothes and the guys always seem to sport bow ties.

I was responsible for dessert and I went a little crazy and did Mint Julep three ways: Panna Cotta, Macarons and Trifle! You may notice a sablé horse on the plate too but I didn’t like the recipe so it will be ignored. The desserts went over well, the bourbon was noticeable but not overwhelming, as was the mint. I doubt I’ll make these flavours again but it was fun for the night. And yes, we were served Mint Julep’s at Tom and Iona’s as part of our starters.


My crazy hat!

Kentucky Derby, Mint Julep Three Ways

  • Panna Cotta
  • Macarons
  • Trifle

Mint Julep Panna Cotta with White Chocolate Almond Crumb

To print the Mint Julep Panna Cotta, please click here.

Serves 6

Ingredients:

  • 8 g Powdered unflavored gelatin
  • 50 mL Cold water
  • 700 mL Whole milk
  • 75 g Sugar
  • 2 g Tonka bean, finely grated
  • 1 cinnamon stick
  • 1 g small bunch Fresh mint leaves, including stems
  • 1/4 tsp Real Mint extract
  • 65 mL Kentucky Bourbon (to taste and optional)
  • 1-2 tablespoon finely chopped mint leaves

Directions:

  1. Dissolve gelatin in the cold water. Set aside. Lightly rub vessels with a non-flavoured oil, set aside.
  2. Warm milk with sugar, grated tonka bean and cinnamon to 150° F (DO NOT BOIL), add mint leaves and allow to steep for 10 minutes Stir in gelatin until dissolved.
  3. Strain milk mixture through a fine sieve and discard mint. Into the strained mixture, stir in the mint extract and Kentucky Bourbon a little at a time, tasting each time until the desired flavour is achieved. Cool slightly.
  4. Pour into prepared vessels and chill for 2-4 hours or until set.

White Chocolate Almond Crumb

Ingredients:

  1. 50 g white chocolate chips
  2. 5 mL Bourbon
  3. 25 g ground almonds
  4. 15 g coconut flour

Directions:

  1. Melt the chocolate with the bourbon on low heat, stir in the ground almonds and coconut flour, it will be rather thick.
  2. Sprinkle/spread relatively thinly on a Silpat and bake for 3 minutes in a preheated 350° F oven, until golden.
  3. Cool completely and crumble with a fork until relatively fine. Reserve for assembly.

Please click here to print this recipe.

Serves 6

The Blueberries

Ingredients:

  • 300 g Blueberries
  • 125 mL Bourbon

Directions:

  1. Combine the blueberries and bourbon and allow to sit at room temperature for at least 30 minutes or one day.
  2. Strain, reserving the blueberry bourbon. Set aside until assembly.

The Sponge

Ingredients:

  • 4 large eggs
  • 120 g sugar
  • 120 g all purpose flour
  • 1 tsp vanilla
  • 2 tbsp granulated sugar

Directions:

  1. Pre-heat oven to 350° F. Line a 23 cm x 33 cm (9″ x 13″) cake pan or jelly roll pan with parchment paper, carefully folding the corners. Spray with non-stick cooking spray.
  2. Separate the eggs into two medium bowls. Beat the egg whites until stiff peaks form, but not dry. Set aside.
  3. Beat the egg yolks with the sugar until pale and creamy and falls in a thick ribbon.
  4. Fold in 1/3 of the egg whites into the pale egg yolk mixture.
  5. Sift about 1/3 of the flour into the egg yolk mixture, then alternate folding in with the egg whites being careful not to deflate the batter.
  6. Once all of the egg whites and flour have been folded in, the mixture will be thick. Pour carefully into your prepared baking pan and spread out evenly. Bake for 20-25 minutes or until your cake tester comes out clean.
  7. Lift the cake out of the pan using the parchment edges and allow to cool completely.
  8. Measure your Mason jar diameter and select a round cookie cutter of similar size. Cut 12 rounds for the trifle and set aside.

Stabilized Mint Julep Whipping Cream

Ingredients:

  • 3 g unflavoured gelatin
  • 15 mL Cold water
  • 15 mL Bourbon
  • 1 mL mint extract
  • 125 mL whipping cream,
  • 8 g icing sugar
  • 2 g freshly chopped mint, as garnish

Directions:

  1. Dissolve the gelatin in the cold water, mix in the bourbon and mint extract, set aside.
  2. Whip the cream with the icing sugar. Add a bit of the whipped cream to the gelatin mixture and whisk well to combine. Strain this mixture if it’s lumpy. As you are whipping the cream, add the gelatin mixture and whip until well-combined.
  1. Layer one sponge round into the bottom of each mason jar, sprinkle about 5 mL to 10 mL of the reserved blueberry bourbon onto each sponge in the mason jar. Add about 15 blueberries on top of the sponge in each jar. Using a pipping bag, trop the blueberry layer with the stabilized whipped cream. Sprinkle lightly with the chopped mint garnish.
  2. Layer the second sponge on top of the whipped cream, sprinkle about 5 mL to 10 mL of the remainder of the reserved blueberry bourbon onto each sponge in the mason jar. Top with the whipped cream and finish with about 12-15 blueberries in each jar. Sprinkle with the remaining mint garnish. Tightly close lid and refrigerate until serving.

Mint Julep Macarons

Makes about 10 macarons (four ;-)for the cook!).

To print this recipe, please click here.

Ingredients:

  • 35 g blanched, finely ground almond meal or flour
  • 58 g icing sugar
  • 1 large egg white, room temperature
  • 25 g granulated sugar
  • A pinch of gel food colouring (I used green)

Directions:

  1. Pre-heat the oven to 350° F. Line your baking sheet with parchment with circle-round templates beneath it (this is a more detailed account of this recipe).
  2. Combine the almond meal with the icing sugar and sift a few times, discard or reserve the larger bits for something else.
  3. In the small bowl of your stand mixer, whisk the granulated sugar and egg white together by hand and then beat on #4 for 2 minutes, #6 for 2 minutes.
  4. Add the pinch of food colouring now and beat for a final two minutes on #8.
  5. Pipe onto the prepared parchment onto the circle-rounds. Tap the baking sheet on the counter to remove any air bubbles and bake for 13 minutes or until feet have developed but the cookie does NOT brown. Cool on parchment and remove carefully. Fill with Mint Julep Buttercream (recipe below).
  6. Unfilled cookies may be kept in the freezer for up to one month in an air-tight container.

Mint Julep Buttercream

Ingredients:

  • 57 g butter (softened)
  • 200 g icing sugar
  • 2.5 mL mint extract
  • 25 mL bourbon
  • 2.5 mL brandy
  • Gel food colouring of choice

Directions:

  1. Combine softened butter with the icing sugar, mint extract, bourbon and brandy and beat until extremely light and fluffy.
  2. I wanted this buttercream to resemble the colour of bourbon so I coloured it with a little brown, red and yellow gel colouring.
  3. Fill a piping bag with the buttercream and fill each half cookie carefully. Top with the second half of the cookie. Store on its side in an air-tight container in the fridge. Cookies remain fresh for up to one week. Allow to come to room temperature before serving, but make sure the room isn’t too warm otherwise the buttercream will melt.

Mint Julep Four Ways Plating

  1. Sprinkle the white chocolate crumb on one side of the plate. Top with the mint julep pannacotta and garnish with small mint leaves.
  2. Add the macaron on its side and finish with the uncovered trifle. Serve with a shot of bourbon, or pass like we did (I just thought it looked nice for the photo).

The horse cookie was a sablée that did not work out as well as I had hoped. Recipe will not be forthcoming. Yes, I bought a horse cookie cutter!

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I wish you all the Merriest Christmas and the Happiest New Year! Thank you for your continued support, you have all made this blogging experience so much richer than I ever could have imagined, thank you.

Our neighbourhood progressive dinner party was scheduled for the Saturday after we returned home from Arizona; I didn’t think it would be a problem since we were responsible for hors d’œuvres and appetizers. Had I read more than the heading of the email from the organizers (the main course couple), I would have realized that things were to get a bit more complicated since one person decided to go vegetarian and dairy free (for health reasons). I love a challenge but I would have liked to experiment a bit more, notwithstanding, it turned out delicious so I documented the recipe for the future. Like most recipes, this tastes better the day after it is made!

South Western Bean Soup

A KitchenInspirations Original Recipe

Serves 6-8 depending on serving size

To print recipe, please click here.

Ingredients:

  • 40 g black beans, soaked overnight
  • 160 g navy beans, soaked overnight
  • 100 g kidney beans, soaked overnight
  • 200 g sweet onion, finely chopped
  • 15 mL olive oil
  • 5 g toasted cumin
  • 2 g toasted coriander
  • pinch of chili powder, or to taste
  • 5 g smoked paprika, or to taste
  • 7 g cocoa powder
  • 10 g garlic, finely minced
  • 40 g tomato paste
  • 2 g puréed chipotle peppers
  • 750 mL vegetable stock
  • 250 mL passata
  • 165 g grilled corn, removed from cob
  • cilantro to garnish
  • sour cream or Greek yogurt to garnish
  • grated cheese to garnish
  • 125 mL creamed lentils (see notes)
  • 1 large avocado, cubed to garnish

Directions:

  1. Caramelize chopped onions in the olive oil. In the meantime, add the vegetable stock, passata, beans to the warm crock pot and put on high for 5 hours.
  2. Add the onions, all of the spices, tomato paste, and enchilada sauce and stir well. Cover and cook for 5 hours.
  3. When the beans are soft, add the creamed lentils and stir into the soup so it is consistent and creamy. Add the grilled corn kernels, and cook for an additional 30 minutes on high, stirring occasionally.
  4. Serve in warmed bowls and top with avocado, a spoonful of Greek yogurt, cilantro, and cheese. Serve immediately with Cornbread.

Notes:

  • I use lentils as a thickener particularly when I make gluten-free recipes. Simply cook lentils until soft and purée with a stick blender until smooth. Freeze the excess in an ice-cube tray and when frozen, pop into a zip lock bag.
  • I buy chipotle peppers in a can, purée and freeze the excess in an ice-cube tray and when frozen, pop into a zip lock bag, same goes for tomato paste.

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Our neighbourly South-Western- themed progressive dinner party was scheduled two days after we returned home from Arizona, I didn’t think it would be a problem because we were only responsible for hors d’œuvres and appetizers, easy-peasy! HA! Had I read more than the heading of the organizer’s email, I would have realized that things would get a bit more complicated since one person decided to go vegetarian, gluten and dairy free (for health reasons). But, you know me, I do love a challenge and as luck would have it, my experiments turned out even better than I expected! So much so, that JT has asked for it several times since, so I documented the recipe for the future use.

This recipe originated from Emeril Lagasse but I tweaked it a little bit. What attracted me to this recipe was, of course, that it was baked an not deep fried, and although deep fried would be awesome, it’s always nice to lower calories whenever possible particularly if you need not sacrifice flavour or texture! I think you will be very happy with the baked version (our group could not get enough of them)! I’ll speak to the vegetarian, gluten-free and dairy- free version in my notes below (no pics, sorry).

You can see how crispy these turned out.

Baked Jalapeño Poppers

Makes about 24 jalapeño poppers

For the original recipe, please click here.

Ingredients:

  • 12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
  • 170 g (6 oz) cream cheese, at room temperature
  • 140 g (1 1/2 cups) grated sharp or old cheddar
  • 3 g (1/2 tsp) ground cumin
  • pinch of cayenne, or less, to taste
  • 2 large eggs
  • 30 mL (2 tbsp) milk
  • 8 tsp Essence, divided
  • 1 cup panko crumbs
  • 1/2 cup coconut flour
  • non-stick spray

Directions:

  1. In a small mixing bowl, combine the cream cheese and grated cheddar and mix well.
  2. Toast the cumin until you can smell the aroma, allow to cool and add to the cream cheese mixture and stir well. Set aside.
  3. Prepare your breading station by whisking 2 large eggs with 2 tsp of the Essence and the milk in a shallow bowl. In a second shallow bowl, mix 4 tsp of the Essence with the coconut flour. In the third shallow bowl, add 2 tsp of the Essence to the panko and mix well. Reserve remaining essence for the next time (and believe me, there will be a next time!)
  4. Fill each jalapeño densely with the cream cheese mixture, being careful not to mound it too high; continue filling until you have filled all of the jalapeño halves.
  5. Dredge each jalapeño half in the coconut flour, then dip into the egg mixture and repeat once more. Finally, dip each pepper into the panko and press panko into the jalapeño to coat well. Repeat until all are coated.
  6. Pre-heat the oven to  375° F. Place jalapeño cut side up on a parchment-lined baking sheet. Give each jalapeño a light coating with the non-stick spray. Bake for 30 minutes or until panko is golden and crisp.
  7. Serve warm with sour cream and salsa.

Notes:

  • For the vegetarian, gluten-free and dairy-free version, I simply replaced the cheeses with creamed lentils (about 1/4 cup cooked in vegetable broth and puréed with a stick blender) and the panko with shredded unsweetened coconut. Even the non-vegetarians loved them! (Sorry, no pics).
  • I use coconut flour for baked “fried” foods because the coconut has an unbelievable absorption property which makes the batter so much crispier than all-purpose flour.
  • I used gloves to protect my hands from the jalapeños as I cleaned them, you might consider doing this too.
  • Leftovers? Freeze unbaked jalapeños on a parchment-lined baking sheet and when frozen, pop them into a ziplock bag.To bake frozen jalapeños, no need to defrost, just bake for a little longer to crisp up.

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We had our 15th or 16th (I’ve lost count) progressive dinner recently. It was our turn to host the main course, so we got to choose the theme and we chose Canada’s 150th birthday! This opens up the menu to several options and we all did very well! We began our feast with appetizers at John and Nancy’s, they had a lovely selection of Canadian cheeses with a variety of crackers. We were up next and we chose Tourtière as our main course. We finished the evening off at Tom and Iona’s where we enjoyed a Canadian Touque cake! I wish I had taken a picture of it, but it was dark and we were already into a few bottles of vino! 😉

Tourtière is a traditional Québequois meat pie with as many variations on the recipe as there are families! So, of course, I had to put my own spin on it. But before I get to the recipe, allow me to give you a bit of history that I found interesting (like to learn more? This is a good article).

This was the first test recipe.

Tourtière can be traced back to the 1600’s, served on Christmas Eve as part of a massive réveillon after Christmas Mass, it is time-consuming and expensive to make. Original recipes were made of cubed meat instead of ground meat and usually contained a variety of pork, beef, veal and in some cases, wild game. The uniqueness of Tourtière comes from the spices used to flavour the meat blend, most commonly would be cinnamon, cloves, nutmeg, summer savoury, and thyme. Some even added grated potato, bread crumbs or oatmeal to help soak up the liquid. The pastry is always a rich, savoury, buttery pastry in a pie form, or are baked in layers like a lasagna; I chose to make mine a log similar to Beef Wellington. I will say, it was tasty but I doubt I would make it again (unless it was a special request).

The first one looked a little rough.

The first recipe I tried included grated raw potato which was added to the browned meat at the end and stock poured over to help cook it. Both JT and I agreed that it lead to a starchy filling and I decided right then and there that I would not go that route. You do need a little something to absorb some of the flavouring liquid so I chose bread crumbs. For this quantity of meat, some recipes added an entire cup, but I really wanted to avoid that starchy, gummy texture so I reduced both the stock and breadcrumbs significantly and was much happier with the outcome. The other thing I did slightly differently, is I added cooked bacon! It really brought a nice, layer of flavour to the pie without being overly bacon-ie.

The pastry is rather rich and employs a completely different method than regular pastry, the butter is room temperature and is basically rubbed into the flour and then the lightly beaten eggs and water are added at once, using the paddle attachment until just combined. Then it is set into the refrigerator to allow for the butter to set. It is rather odd, but it does work and it does make a very rich pastry that is both delicate but firm enough to hold the heavy meat filling. I decorated the log with maple leafs and then I scored the leaves for effect.

Just about ready to be popped into the oven.

Tourtière

Please click here to print recipe
Serves 6, plus

Ingredients:

  • 100 g bacon
  • 275 g each beef, veal, and pork
  • 130 g onion, finely diced
  • 125 g celery, finely diced (roughly 2 ribs)
  • 10 g garlic, finely minced (roughly 2 cloves)
  • 125 mL beef stock
  • 1 tbsp Worcestershire sauce
  • 20-30 g bread crumbs (unseasoned and finely ground)
  • 1 tsp each, salt and pepper (less salt if your bacon was really salty or to taste)
  • 1 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 1 tsp dried thyme

Directions:

  1. Crisp the bacon. Reserve 30 mL (2 tbsp) of the rendered fat (set remainder aside if desired).
  2. Caramelize the onions in the 15 mL (1 tbsp) bacon fat. Near the end, add the garlic and stir until you can smell the aroma (this will cook further, later in the process). Reserve the onions and garlic mixture.
  3. Brown meat in batches using a little bit of the remaining 15 mL of bacon rendering. On the last batch of meat, deglaze the pan with a mixture of the beef stock and Worcestershire sauce.
  4. Turn the heat right down and return all of the meat to the pan, and add the celery and stir well.
  5. Sprinkle the breadcrumbs a little at a time while stirring to achieve a slightly drier texture but be careful, because it can make it mushy and starchy (I used about 20 g of the bread crumbs).
  6. Lightly toast the aromatic spices (nutmeg, cloves, and cinnamon). Mix with salt, pepper and dried thyme and sprinkle evenly onto the meat mixture and stir well. Allow the meat to cool completely and then assemble into the pie crust.

 

This one turned out very well.

The Savoury Pastry Recipe

Please click here for original recipe. The recipe makes enough for 1 log.

Please click here to print this recipe.

Ingredients:

  • 470 g cake and pastry flour
  • 12 g salt
  • 254 g unsalted butter, room temperature
  • 125 mL cool water
  • 2 eggs

Directions:

  1. Combine flour, salt and smallish chunks of butter in the large bowl of your stand mixer, equipped with the paddle attachment. Mix until the butter is fully incorporated into the flour (should be mealy).
  2. Combine the water and eggs and mix well. Add the water egg mixture to the dough all at once and mix until just incorporated, the dough will be very shaggy.
  3. Transfer the dough without a lot of handling to a smaller bowl and cover with plastic wrap and refrigerate for 2 hours so the butter can set.
  4. Turn the shaggy dough out and bring it together with your hands, flattening and folding the crumbs until it comes together.
  5. Roll as required or wrap and chill or freeze for future use.

 

May I offer you a slice? Please have some smoked ketchup with it.

Assembly:

Ingredients:

  • 1 egg, lightly beaten

Directions:

  1. Preheat the oven to 350° F.
  2. Bring the pastry out of the refrigerator about 15 minutes (or less if it is hot in your kitchen) before you wish to begin rolling. Roll pastry with a little flour on parchment paper.
  3. Roll a rectangle about 30 cm x 40 cm (12″ x 16″) and place the meat mixture into the centre in a long log, leaving space at each end. Fold up the ends and pinch closed and fold up the sides and pinch closed. Cut off excess pastry at the ends, reserve for decoration.
  4. Flip the entire log so that the seam is underneath. Roll the remaining pastry a little thinner than the rectangle and cut out shapes with a cookie cutter (I used a maple leaf).
  5. Lightly brush the pastry with the lightly beaten egg. Decorate with cut outs and then brush the cutouts with the remaining egg.
  6. Bake for 45-50 minutes or until pastry is golden and shiny. Slice into a variety of thicknesses to please all your guests.

Notes:

  • I served the Tourtière with Bacon Jam recipe and home made ketchup (recipe to come) and this Chutney.
  • Sides to consider: creamed corn, peas, green beans with garlic and almonds, and or mashed potatoes. It is a heavy meal so you may wish to include a salad.
  • JT made a wonderful no knead bread and I cut little patts of butter with my small maple leaf cookie cutter.

Night photos always suck.

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Last month we hosted dessert for our fifteenth(?) progressive dinner. Our neighbour, John selected Georgia State as the theme because of the Golf that was going on (what golf?) at that time so food had to be a Georgia favourite or something connected to the PGA. Of course, I went straight to the expert, my dear friend Betsy of Bits and Breadcrumbs for her advice and she really came through for me, Thank you, Betsy. I made three mini desserts, one of which, the Chocolate Pecan Pie is traditionally served at the Open, the other two were Southern favourites, Peach Crumble (recipe below) and Chess Pie, that I really just wanted to make. All of the desserts are miniatures because we always tend to over do it at these progressive dinners and I served them all in the living room at the coffee table, take as many or as few as you wish. I followed some tried and true recipes for the Chocolate Pecan Pie and the Chess Pie (see links above) and I loosely followed Betsy’s recipe for the crumble. Hope you don’t mind, Betsy, I combined a few ingredients from various southern recipes on your blog and I think I scored a hole in one! And that concludes my golfing puns!

So, let me tell you about our dinner! For the first course, Tom and Iona (read Iona) did a bunch of things, we began with an Arnold Palmer (with vodka)! I’d never heard of this concoction before this past February when we were in Arizona visiting friends, it was very tasty! Then, the food: Iona made Pimento Cheese sandwiches (OMG, so GOOD!), jalopeño Poppers (baked) and a wonderful bean and rice dish served in a glass. Then we had the main course, it was Mike Weir’s (Canadian) signature Master’s Dinner (I had no idea the winner can choose the dinner menu!) It was Elk and Arctic char (that’s a fish), with Canadian beer (I had some of his wine!). And, of course, there was dessert! We also set up a little putting green for fun!

 

Mini Chocolate Pecan Pies and Mini Chess Pies. How many would you have?

The putting green was quite successful!

Bourbon Peach Crumble: Progressive Dinner #15(?)

Makes 4 60 mL (2 oz) ramekins and 4 30 mL (1 oz) ramekins

Ingredients:

  • 2 cups roughly chopped peaches (I used frozen because it is not peach season)
  • Bourbon, to cover peaches for soaking
  • 2 tbsp flour
  • 1/4 cup sugar (reduce if your peaches are sweet, mine were not)
  • 1/4 tsp cinnamon
  • 2 tbsp soaking bourbon
  • 1 tsp vanilla
  • pinch of salt

Ingredients for the crumble:

  • 1/4 cup brown sugar
  • 2 tbsp toasted pecan pieces
  • 1/4 cup oats
  • 1 tbsp flour
  • 1/4 tsp cinnamon
  • 2 tbsp unsalted butter
  • 2 tsp Skor® bits
  • pinch of salt

Directions:

  1. Chop the peaches into wedges and then into thirds so they fit better in the ramekins.
  2. Add the peaches to bowl with a cover, and pour the bourbon over it so it covers all of the peaches, Soak peaches overnight in the fridge.
  3. The next day, strain the liquid from the peaches reserving 30 mL (2 tbsp), reserve the remainder for another use.
  4. Preheat the oven to 175° C (350° F).
  5. Spray the ramekins with non-stick baking spray.
  6. Combine the flour, cinnamon, reserved bourbon from soaking liquid, vanilla and salt and mix well. Sprinkle over the strained peaches and stir well to coat.
  7. Add roughly 15-30 mL (1-2 tbsp) of the coated peaches to each prepared ramekin.
  8. Combine the brown sugar, toasted pecans, oats, flour and cinnamon and mix well, cut in the butter until the butter is well mixed. Top each ramekin with about 15 mL (1 tbsp) of the crumble and then sprinkle about 1.5 mL (1/4 tsp) Skor bits over the top.
  9. Bake uncovered for 30 minutes. Allow to cool slightly to serve or reheat when ready to serve. Serve with stabilized Bourbon Whipped Cream (to stabilize whipping cream, please click here).

Oozy, boozy goodness. I intended for the sauce to drip and bake down the sides. No, really, I did!

Notes:

  • For the mini tarts, I used Martha Stewarts cream cheese pastry recipe, but I doubled it. You can freeze left over pastry dough.
  • I made 1/2 of this chess pie recipe and I netted about 20 tarts various sizes (although I only show the tear-drop shape in the photo. If I make this again, I’ll make half of the recipe.
  • I made 1/4 of this pecan pie recipe (I melted 10 g of semi-sweet chocolate, allow to cool, into the recipe) and netted about 14 small tarts (muffin tin-sized).

We added a few tee’s and golf balls but it was too dark for a pic.

MiniMeringueTarts_Rev

This shot is part of a creative collaboration I recently did with a professional photographer and prop stylist for our portfolios. I also served the little bite-sized lemon curd meringues for the progressive dinner just because you can’t have too much dessert! Photograph by Paula Wilson and Props by OK Props, Oksana Slavutych.

 

 

 

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TrioThaiDesserts_First

Last month we had another progressive dinner (number 11 to be exact) and we decided to make up some new rules. In general, we alternate clockwise for the courses and this time it was neighbours John and Nancy’s turn to make the main course. The first new rule is that the couple who has the main course chooses the theme. The second new rule, is that the main course couple may also invite a “guest couple” to participate in the eating but not in the making; having four courses has put the main course much too late in the evening (around 10:30-11) because we inevitably stay too long at each house! For this progressive dinner, John and Nancy chose Thai food because Nancy was recently in Thailand and had a marvellous time. It was our turn for dessert.

There aren’t too many desserts in Thailand and I recently learned that they generally don’t serve a sweet after dinner, desserts are usually saved for celebrations, like weddings. Thai desserts are often not sweet and sometimes even savoury (don’t you worry, I didn’t choose savoury (you know who you are!)). I did have a rather difficult time landing on three desserts that would WOW our party because I wanted to choose something obviously Thai and put my own spin on it. I finally chose a baked Coconut Custard Slice (from my Easy Thai-Style Cookery from the Australian Woman’s Weekly, published in 1996), also from the same cookbook, a Sticky Rice Pudding infused with Kafir Lime Leaves with a Coconut and Lime Custard and lastly a Mango Mousse garnished with a Mango Rose (from Epicurious). All three desserts were served in small portions, as above. I made all three in advance and portioned them out so that on the evening I needed only to plate them. These dinners always get out of control with the volume of food so small portions is all anyone ever wants, but I had made enough for leftovers in case someone wanted more. I really like coconut so both the custard cake and the rice pudding were high on my favourite list, but I have to say the mango mousse was also refreshing and delicious. Which one would you choose as your favourite?

A very nicely textured coconut lemon custard.

A very nicely textured coconut lemon custard.

Baked Coconut Custard Cake

Makes one 24 cm (9.5 inch) tart, about 1 cm (0.5 inch) deep.

For original recipe, please click here.

Ingredients:

  • 1/2 cup (125 mL) coconut cream
  • 1 cup 18% cream
  • eggs, lightly beaten
  • 1/2 cup (100 g) brown sugar, firmly packed
  • 2 tbsp unsweetened coconut, toasted
  • Lemon or Lime zest for garnish

Directions:

  1. Pre-heat the oven to 350° F. Prepare an 24 cm (9.5 inch) removable bottom scalloped tart pan by lightly greasing and lining the exterior bottom in foil making sure it comes up more than half way on the sides and is waterproof. Set aside.
  2. Combine coconut cream, cream, eggs and brown sugar in a heavy bottomed pan and stir over medium-low heat until warm; do not boil (the coconut cream will separate).
  3. Pour mixture into the prepared pan. Place the tart pan into larger pan that can accommodate enough boiling water to come halfway up the side of the tart pan.
  4. Bake for 30 minutes or until the centre of custard is just set. Cool custard for 30 minutes and then refrigerate custard 1 hour or 1-2 days before serving.
  5. Cut into wedges and sprinkle with extra coconut and lemon or lime zest, if desired.
RicePuddingCustard

A delicious rice pudding scented with kaffir lime leaves and a baked custard topping.

Kaffir Lime Sticky Rice Pudding

Serves 4 individual portions or 9 mini portions.

For original recipe, please click here.

Ingredients for the rice pudding:

  • 1/2 cup (100 g) short grain rice
  • 2 tbsp brown sugar
  • 1 cup (250 mL) coconut milk (including the cream)
  • 1 cup (250 mL) water
  • 10-20 dried kafir lime leaves (depending on how much you like kafir limes)
  • 2 tbsp white sesame seeds, toasted

Ingredients for the custard:

  • 3 eggs
  • 1 cup (250ml) coconut milk, including the cream
  • 2 tbsp sugar
  • juice from 1/2 a lime

Directions:

  1. Lightly grease nine 125 mL (1/2 cup) capacity ovenproof mason jars with coconut oil. Preheat oven to 350° F.
  2. Combine rice, 2 tablespoons brown sugar, coconut milk and water in a thick bottom pan, and slowly bring to a boil while stirring. Simmer uncovered, stirring occasionally until rice is tender and liquid has been absorbed (about 30 minutes). Cool slightly. Remove Kafir lime leaves, discard.
  3. To make the custard, combine the milk with the eggs, sugar and lime juice and whisk together. Set aside.
  4. To each prepared mason jar, add 2 slightly heaping tablespoons of the rice pudding and press into the bottom of the jar. Pour the prepared custard evenly into each of the nine jars.
  5. Place jars into a large rimmed pan and fill the pan with warm water to about 1/2 way up the mason jars. Cover the pan with foil and bake for 30 minutes or until custard has set.
  6. Remove jars and allow to cool. Refrigerate until 2 hours before serving, then remove from fridge and serve at room temperature garnished with the toasted sesame seeds.
MangoMousse

A lightly set mousse (not heavy on the gelatin) with a good punch of mango and a dash of lime.

Mango Mousse

Makes one 23 cm x 23 cm (9″ x 9″) pan of mousse.

For original recipe please click here.

Ingredients:

  • 1 envelope (1 tablespoon) unflavored gelatin
  • 500 mL (2 cups) fresh mango purée (about 4 small mangos)
  • 1/3 cup sugar
  • 1/2 tsp vanilla extract
  • 1 cup plain yogurt (I used Greek)
  • 3 egg whites, beaten until stiff but not dry (you may substitute whipped cream for the egg whites, about 1 cup whipped)
  • 1 mango for rose garnises and lime zest

Directions:

  1. In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 minute, then heat the mixture over low heat, stirring until the gelatin is dissolved.
  2. In a blender or using an emersion blender, blend together the mango purée, sugar, vanilla, and yoghurt and add the gelatin mixture and blend the mixture well.
  3. Beat the egg whites (or whipping cream) until they hold stiff peaks, fold it into the mango mixture gently but thoroughly.
  4. Pour into a plastic-lined 23 cm x 23 cm (9″ x 9″) pan.
  5. Chill the mousse for at least 4 hours or overnight. Freeze for 30 minutes before serving (improves both the flavour and texture, and makes it much easier to handle).
  6. Cut 9 servings using a flower cookie cutter and place carefully on a plate, garnish with mango roses. To make mango roses, I simply used my vegetable peeler and peeled slices about 30 cm (12 inches) long from each mango and then rolled into a rose. I prepared the roses in advance to make serving easier.

 

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Tiropitakia_First

Our tenth progressive dinner was this past Friday and the theme we chose was Greece. We chose Greece for a couple of reasons: we figured we would be knee deep in snow and a tip of the hat to the warm climate and mediterranean cuisine would be just what the doctor ordered and the other reason is that two of our neighbours were just there this summer visiting family!

Fortunately, winter has been somewhat mild this year (shhhhhhh)…not overly cold and although we have had a few flakes, we certainly don’t have the (any) accumulation we have had in the past. Here is a little blast from the past (December 11, 2014) for good measure! Click on the images to see a larger version.

So you can see why the Mediterranean cuisine seemed appropriate. I didn’t want to make something predictable and when I was chatting with the neighbour who went to Greece this summer, she suggested the slightly lesser known phyllo triangle called Tiropitakia which is like Spanakopita but without the vegetables, it’s just cheese! You had me at cheese! I decided to splurge and use butter to coat the phyllo sheets (I usually skip it because of the calories) and it really made the pastry beautifully crispy and flaky. I read quite a few recipes on line, some ven used gruyère and ricotta so I made some changes and used Greek Feta, goats cheese and a little parmesan. The combination made a lovely cheesy filling. I used an actual imported Greek  feta (Alra Feta) which is pretty difficult to come by in Toronto (we have a very strong cheese board in Canada) made with sheep and goats milk, it is far tangier than Canadian feta (and more expensive).

This hors d’œuvres freezes very well but you have to be very careful as the pastry becomes very brittle over time in the freezer. With all the holiday cheer going on in the next few weeks, I’m sure I’ll be popping a few in the oven every weekend for visitors.

Tiropitakia_7695

It’s a deliciously crispy hors d’œuvres. Please help yourself to one (or two).

Tiropitakia

Makes 48 5 cm (2 inch) triangles

Ingredients:

  • 300 g Greek Feta cheese, crumbled
  • 160 g goats cheese, crumbled
  • 25 g Parmesan Cheese, finely grated
  • 2 eggs, beaten lightly
  • 1 tbsp parsley, finely chopped
  • pinch of nutmeg
  • freshly ground pepper
  • 8 sheets phyllo pastry, cut into 5 cm (2 inch) strips, long side.
  • 150 g unsalted butter, melted

Directions:

  1. In the bowl of a food processor, add the two eggs and pulse to beat slightly. Add all of the cheese and pulse a few times to combine well (do not turn into a paste). Add the parsley, nutmeg and freshly ground pepper and pulse to incorporate. Set aside.
  2. Cut each phyllo sheet into six, 5 cm (2 inch) strips along the long side. Brush generously with the melted butter. Add one tablespoon of the filling to one side of the long strip and begin to fold into a triangle as the diagram below suggests. Continue until you have used up all of the filling. I was able to get 48 triangles.
  3. Bake in a pre-heated 400° F (200° C) oven for 13-15 minutes or until nicely browned. Freeze on a piece of parchment and then gently place into a ziplock bag for future. Reheat frozen triangles at 350° F (176° C) for 10-12 minutes or until warmed through.

Folding Tiropitakia

Tiropitakia_7698

I usually don’t put egg into my spanakopita so these ones puffed up quite a bit more than the spanakopita does.

Notes

  • This recipe can also be made into squares. Use 5 sheets of Phyllo, generously buttered, in a 9″ x 9″ square pan. Add the filling and top with 5 additional, generously buttered sheets. Fold in the edges to make a neat square, add 2 more sheets, generously buttered, cut to the exact size (to make it pretty). Butter. Bake for 15-20 minutes or until nicely browned on top.
  • If you wish to save calories, skip the butter on each strip, just butter the triangle, both sides.
  • Some recipes added dill, but it was not comment.

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