This is the last one for awhile. Give it a whirl, truly yummy in flavour and refreshing colour will perk the old taste buds.
- 1 tub mini mozzarella
- 2 tbsp. prepared pesto
- pinch of pepper
- 2 roasted red peppers, patted dry, skin removed
- aged balsamic vinegar
Drain the cheese and pat dry, set aside.
Whisk together the pesto and ground pepper in a bowl. Add the cheese and toss to coat evenly.
Slice the peppers into 1/4 inch wide strips. Wrap each strip around a cheese ball and skewer onto a toothpick. Repeat with the remaining cheese.
Getting ready to serve, skewer 2 cheese balls on each toothpick, and alternate with a pepper strip. Drizzle with the balsamic vinegar. Makes up to 36 pieces.
Oyster And Mushroom Kebabs
Continuing on with the tidbits to serve over the holiday season, here is another one. You just have to remember to serve a minimum of two different types (perhaps one hot and one cold).
- 2 tins smoked oysters,
- 3 tbsp. olive oil
- 24 petite button mushrooms
- 1 small shallot, minced
- 1 garlic clove minced
- pinch of dried thyme
- 3 tbsp. sweet vermouth
- 2 tbsp. chopped Italian parsley
- 24 grape tomatoes
Heat 2 tbsp. olive oil in a frypan over medium heat. Cook the mushrooms, shallots, garlic and thyme for about 5 minutes, stirring often until they begin to turn golden.
Add the oysters, vermouth and half of the parsley. Cook, constantly stirring until the liquid has evaporated. Remove from the heat. Season lightly with salt and pepper.
Skewer 1 mushroom, 1 oyster, 1 grape tomato onto a toothpick. Repeat until all used and place now on your prettiest platter.
Add the remaining oil to sauce in the frypan and spoon over the kebabs. Sprinkle with the remaining parsley and serve.
Make sure you have napkins and small plates at the ready.
Asiago Prosciutto Puff Sticks
With Easter around the corner, it usually means entertaining with family and friends. The next couple of days I will be showcasing tidbits to serve when everyone arrives.
Use frozen puff pastry (butter flavoured) and make sure to thaw in the refrigerator overnight.
- 1 pkg. frozen butter puff pastry, thawed as above
- 1 tbsp. mustard
- 12 thin slices of prosciutto
- 2 tbsp. grated Asiago cheese
Preheat oven to 425 degrees.
Unroll one sheet of the pastry and place the remainder in the refrigerator. Brush pastry with half of the mustard.
Cut 1 slice of prosciutto lengthwise into 2 strips
Cut pastry in 12 x inch strips.
Place half of the prosciutto on one of the pastry strips. Fold the uncovered half of the pastry over the meat to cover. Twist the strip slightly and place on a parchment lined baking sheet. Repeat with all the remaining pastry strips and prosciutto. Sprinkle with half of the cheese. Bake on the center rack for about 15 minutes, until golden in colour and crisp. Cool slightly.
Remove from the baking sheet. Now remove the pastry from the refrigerator and repeat the steps above. It should make 24 sticks.
Fish Tacos In One Bite
This recipe will show you what the Tortillo Scoops can be used for (in case you wondered). The perfect ‘one bite-no fuss’ nibble to serve on the weekend while enjoying a beverage of your choice. Ta da!
- 1/4 cup sour cream,
- 2 tbsp. water
- 1 tsp. lime zest
- 1 Serrano chili, seeded and minced
- 1 cup coarsely grated red cabbage
- 1/4 cup grated red onion
- 2 tbsp. lime juice
- 1/3 cup flour
- pinch of salt
- 10 oz. cod fillet
- 2 tbsp. Crisco Oil
- 1/2 cup finely diced fresh pineapple
- 40 cilantro leaves
- 40 tortilla scoop chips
Stir the sour cream with water, lime zest and chili in a small bowl. Set aside.
Combine the cabbage with the onion and lime juice and set aside.
Stir the flour with salt, season lightly with pepper. Cut the cod into 1/2 inch cubes. Toss with the flour mixture until covered completely.
Heat a large fry pan over medium heat. Add the oil then the fish. Cook until browned. 1- 1 1/2 minutes per side.
To serve – put a tsp. of pineapple, add the cabbage slaw then the cod cubes. Top with the sour cream, a cilantro leave and serve immediately.
How clever….enjoy!
Leek And Mushroom Soup With Crisp Cheese Croutons
You really have to try this…caramelizing the leeks and making your own croutons will tantalize everyone’s taste buds.
- 2 tbsp. butter
- 3 leeks, white and light green parts only, well washed and finely diced
- 1 tsp. brown sugar, packed
- 4 cups button mushrooms, sliced
- 1 tbsp. chopped thyme
- pinch of salt and pepper
- 2 tbsp. sherry
- 6 cups vegetable low-sodium stock
Melt the butter over medium heat in a large saucepan. Add the leeks and sugar, stirring for 2 minutes. Reduce to low and cook, stirring often for about 30 minutes, and starting to caramelize.
Increase the heat to medium and add the mushrooms, thyme and a pinch of salt and freshly ground pepper. Cook a further 10 minutes, stirring to avoid burning and ensuring all the liquid from the mushrooms has been absorbed.
Add the sherry and cook until absorbed. Add the stock and bring to a boil, stirring up all the brown bits. Simmer for 20 minutes and allow the flavours to blend.
Croutons
- 1/2 baguette, cut into 1/2 inch cubes (2 cups)
- 2 tbsp. melted butter
1/2 cup Asiago or 5 year old aged Gouda cheese, finely grated
Heat the oven to 450 degrees, In a bowl, drizzle the butter over the bread cubes and toss to mix and coat. Sprinkle in the finely grated cheese and toss to coat. Spread out on a parchment lined baking sheet and bake for about 8 minutes. Really watch so they don’t burn. Remove immediately and put into a bowl.
To serve the soup, ladle into warmed soup bowls and sprinkle the top with the croutons while they are still hot.
OMG, is this tasty and heart-warming.
Beets With Marmalade Butter
Make sure you cook the beets unpeeled and whole. This way they don ‘t bleed while cooking and they keep all the ‘healthy’ nutrition.
Beets
- 10-12 fresh beets, without greens
Cook the beets in a pot of boiling water for about 40 minutes, until cooked and when pierced with a skewer are tender. Drain. When cool enough to handle, cut off the stem and root ends and peel the outer layer off with a paring knife.
If you have a mandolin to slice the beets or use a Chef’s knife to slice by hand and put into a large bowl.
Butter
- 1/4 cup Seville Marmalade
- 2 tbsp. butter
When ready to serve, place the butter and marmalade in a saucepan and melt over low heat. Add the beets and ‘gently’ mix to coat evenly. Cover and heat until hot.
Garnish
- 4-5 kumquats, cut in half
- 2 tbsp. chopped fresh Italian parsley
To serve, line the edges of a platter with spring mix greens. Set the beets in the middle and garnish with the kumquats and parsley. It is lovely and a very impressive vegetable to serve.
Serves 8
Icy Cold Melon & Tomato Salad
This is a wonderful salad on a warm Spring/Summer day. It is so simple yet so tasty. Give it a go! Just make sure all ingredients are chilled in refrigerator at least a day before making.
- 1 tbsp. sherry vinegar
- 1 tsp. honey
- pinch of salt
- 2 cups cantaloupe cut in 1 inch pieces
- 2 cups of watermelon cut in 1 inch pieces
- 1 cup papaya, cut in 1 inch pieces
- 1 cup mango, cut in I inch pieces
- I/2 pint baby heirloom tomatoes, halved
- 1 cup torn fresh basil
Whisk together the vinegar, honey and salt in a large bowl.
Add the melons and tomatoes, stirring to coat well. Stir in the basil and serve immediately.
Now, how easy is that? By the way, each 1 cup serving is only 64 calories. Gee, I like it even more now.
Pear Tart
Not quite the season yet, but put this on the ‘to do’ list. It is a winner and living in the Okanagan makes it a ‘must do’. If using fresh pears, peel, slice and boil 4 pears in 3 cups of water and 4 tbsp. sugar until tender.*
- 2 cups digestive biscuits, finely crushed
- 1/3 cup melted butter
- 1/4 cup apricot jam, warmed for easier spreading
- 1 can pear halves, well drained*
- 1 can Eagle Brand condensed milk
- 1/4 cup whipping cream
- 1 egg
- 1/2 tsp. vanilla
- pinch of cinnamon
Mix the crushed biscuits with the butter until moistened and spread into a 9 inch tart pan or pie dish over the bottom and up the sides. Refrigerate for 10 minutes.
Spread the jam over the crust (carefully) and arrange the pear slices all over the jam layer, making sure to cover the entire surface.
Whisk together the egg, condensed milk, whipping cream, vanilla and cinnamon and pour over the pears.
Set the pan on a parchment lined baking sheet and bake in a preheated oven 375 degrees for 50 minutes until the top is golden and just set. Cool in the pan.
Oka Cheese and Peach Stuffed Pork Tenderloin
I wanted to post this yesterday but got planting our flower boxes instead so here we go today.
- 2 pork tenderloins
- pinch of salt and freshly ground pepper
- 2 tsp. chopped fresh thyme
- 1 garlic clove, peeled and minced
- 2/3 cup finely shredded Oka cheese
- 1/2 cup thinly slivered dried peaches
- 2 tbsp. melted butter
Preheat oven to 375 degrees. Trim fat and silver skin from the tenderloins. Cut in half, lengthwise almost but not clear through (just to butterfly). Open up and cover with plastic wrap. Pound out with a meat mallet to an even thickness – 1/2 inch.
Mix the seasonings together and sprinkle over the meat surface, then place the cheese along the long side of the tenderloin. Top with the cheese, and roll up on the long side (like a jellyroll) and tie off with butcher’s twice or skewer together. Set aside.
Heat a roasting pan in the oven for 10 minutes. Place the tenderloins, seam side down in the roasting pan. Brush with the melted butter and season the outside with a pinch of salt and pepper. Bake for 30 minutes, brushing twice with butter and drippings. A meat thermometer should read 160 degrees to be perfectly cooked (just a hint of pink). Remove from the oven and tent with foil, allowing to rest for about 5 minutes.
Slice on the diagonal and be sure to remove the string.
Toasted Pecan And Blue Cheese “Truffles”
Okay , the word truffles is a bit of a push, but a fresh grape tucked inside a rich cheese wrap and crusted with toasted pecans make them little treasures. These are best made ahead and refrigerated to allow the flavours to meld. Simply bring to room temperature and serve. Trust me! Your guests won’t know what hit them when they see and taste these beauties.
- 4 oz. Blue Cheese at room temperature
- 8 oz. Philadelphia cream cheese at room temperature
- 2 tsp. fresh basil, finely chopped
- pinch of black pepper
- 30 seedless red grapes
- 1 cup finely chopped toasted pecans
- For garnish, fresh basil leaves and more grapes
Mash together the cheeses, basil and pepper until really well blended.
Scoop 2 tsp. of the mixture and insert 1 grape. Mold the cheese around the grape to completely cover. Roll in the nut mixture and lightly press to ensure it adheres to the cheese. Place on a parchment lined baking sheet. Repeat until all the grapes have been used. Cover with plastic wrap and refrigerate overnight.
To serve: bring to room temperature and set out on a platter. Garnish with basil leaves (stems removed) and grapes. Have a pretty container on the table with fancy picks and cocktail napkins at the ready.
Your Own Crispy Vegetable Wontons
Here you go again….damn you can do this! Fun to make, more fun eating these. Great for a Friday night of movie watching. You may want to double this recipe and freeze half for another night of just relaxing and nibbling.
- 1 tbsp. vegetable oil
- 1 1/2 cup finely chopped onion
- 1 tbsp. minced garlic
- 2 tbsp. fresh chopped ginger
- 1/2 tsp. chili flakes
- 1 cup chopped baby bok choy stems
- 1 1/2 cups Cremini mushrooms, all stems removed and chopped
- 1 1/2 cups white button mushrooms, all stems removed and chopped
- 2 cups chopped baby bok choy leaves
- 1/4 cup cilantro
- 1 pkg. wonton wrappers
- Crisco oil for frying
Heat the oil in a skillet over medium heat and add the onion, cooking for about 2 minutes until softened. Add the garlic, ginger and chili flakes and saute until fragrant (60 seconds).
Now add the bok choy stems and saute until softened. Add the mushrooms, cooking until juicy. Add the leaves and cook until just wilted. Remove from heat and stir in the cilantro and season with salt and pepper. Cool to room temperature.
Lay out the wrappers, a few at a time and spoon a generous tbsp. of filling in the middle of each one. Moisten the edges with water and fold in half to form a triangle – now bring together the 2 farthest points together. Finish all the wontons, making sure to pinch the edges together.
Heat about 2 inches of oil in a wok over medium heat and working in batches, cook 3-4 wontons at a time until golden in colour and crisp. (3 minutes). Drain on paper towels and be sure to serve with the dipping sauce. This will make about 22 wontons.
Dipping Sauce
- 1/2 cup hoisin sauce
- 2/2 cup soy sauce
- 1 tbsp. sesame oil
- 1 tsp. fresh ginger, grated
Stir this together and put in a small bowl for dipping. The only things needed now are small plates, napkins and friends to share this with.
Duchesse Potatoes
These are a perfect addition to your dinner – especially if it is your Easter fare. It will serve 8. The only thing you need is a piping bag with a large star tip. Easy but looks elegant.
- 8 russet potatoes, peeled and cut into chunks
- 3 tbsp. butter
- 4 large egg yolks, separated
- 1/4 cup heavy whipping cream at room temperature
- pinch of salt and black pepper
- 1/4 tsp. freshly ground nutmeg
- 2 tbsp. finely chopped parsley for garnish
Cook the potatoes in a pot of boiling water over high heat. Cook until very tender. Drain and return the pan to the heat, shaking the pan for about a minute or until all the moisture is evaporated.
Using a ricer set over a large bowl, process all the potatoes, allowing to cool for about 5 minutes. With a spatula, add the butter, 2 egg yolks, cream, salt, pepper and nutmeg. Taste to adjust the seasoning, if needed.
Spoon the potato mixture into the piping bag and pipe 16 rosettes on a parchment lined baking sheet. Beat the remaining 2 eggs lightly and brush very gently the rosettes. In a preheated 400 degree oven, bake for 20 minutes or until lightly browned around the edges.
Sprinkle with the parsley and serve 2 rosettes per plate.