Hors d'oeuvres (A-K)
Agour and Red Onion Tartlet
Ingredients:
14-ounce shortcrust pastry
1 large red onion, julienned
2 ounces walnuts, roughly chopped
handful fresh rosemary and oregano, chopped
5 ounces Agour Ossau-Iraty, shaved
4 tablespoons olive oil
sea salt and freshly ground pepper to taste
Directions:
Preheat oven to 375°F.
Divide shortcrust pastry into four pieces. Roll out and use to line four tartlet pans, allowing excess to hang over the edges. Line the tartlets with greaseproof paper. Bake for 10 to 12 minutes. Remove paper and bake 5 more minutes until crisp. Trim edges with a knife. Remove and place on a baking sheet.
Heat olive oil in frying pan and sauté red onion over medium heat until golden. Stir in chopped walnuts, oregano, rosemary, and Agour Ossau-Iraty. Season with sea salt and freshly ground black pepper. Spoon mixture into cooked pastry cases and return to the oven for a further 5-10 minutes to warm through.
Serve immediately as an appetizer or with fresh greens and sliced pear as a light meal.
Algarve Chicken with Ayvalik Green Olives
Ingredients:
2 pounds chicken tenders
2 tablespoons lemon juice
1/2 cup Turkish extra virgin olive oil
1 tablespoons blend of thyme, oregano, and rosemary
1/4 cup Ayvalik green olives
fresh ground pepper and salt to taste
Optional: 3 ounces Sao Jorge, grated
1/4 cup toasted pine nuts or Nurlu almonds
Directions:
Preheat oven to 400°F.
In a roasting pan, place chicken in one layer to fit. Mix lemon juice, olive oil, and blend of herbs together. Pour olive oil mixture over chicken, place chicken in refrigerator, and marinate for at least one hour. Place chicken in oven and cook for 25 minutes. Add green olives to chicken, distributing evenly, and cook an additional 10 minutes.
Add grated cheese and toasted pine nuts or almonds after plating.
Almond Cheddar Pastries
Ingredients:
Pastry
3/4 cup all-purpose flour
1/2 cup butter
3 tablespoons ground almonds
3 ounces Cheddar cheese, shredded (for a slightly smoky twist use Whiskey Cheddar)
salt and pepper
1/2 teaspoon paprika
1 egg yolk
1 tablespoon water
1 egg lightly beaten
Filling
1 teaspoon arrowroot
1 egg, separated
1 teaspoon paprika
salt and pepper
1/2 cup plus 2 tablespoons whole milk, warmed
1 1/2 ounces Cheddar cheese
Directions:
Preheat oven to 375°F.
Sift flour into a bowl. Cut butter into flour with a palette knife and, as soon as the pieces are well coated with flour, rub in with your fingertips until the mixture resembles bread crumbs. Mix in the almonds, cheese and seasonings.
Beat the egg yolk, adding half the water. Pour into the bowl and mix to a dough, adding the remaining water if necessary. Lightly flour the dough, wrap it in greaseproof paper and chill it in the refrigerator for 15 minutes.
Roll out dough to 1/4 inch thickness, and stamp out rounds with pastry cutter; brush half the rounds with beaten egg. Place all rounds on baking sheet lined with greaseproof paper and bake about 10 minutes or until golden brown. Cool slightly.
Meanwhile prepare the filing. Put the arrowroot, egg yolk, paprika, salt, and pepper into a saucepan; mix and add milk and cheese slowly. When blended place saucepan over moderate heat and bring to a boil, stirring constantl; draw aside. Whip egg whites until they form stiff peaks, and fold into sauce. Return to heat and cook for a minute or two, stirring slowly.
Place teaspoon of filling on unbrushed pastry rounds and sandwich with brushed ones, keeping brushed sides out, on top.
Amablu™ Sweet and Sour Poppy Dressing
Ingredients:
2 cups Amablu™ St. Pete’s Select
2 tablespoons white onion, diced
1 cup sugar
1 cup lemon juice
1/2 cup Reims Champagne Vinegar
1 tablespoon Dijon mustard
2 tablespoons poppy seeds
3 cups salad oil
salt and pepper to taste
Directions:
Mix all ingredients except oil and blue cheese in a blender; add oil while blending or while food processor is on. Pour contents into large bowl; add blue cheese, oil, and poppy seeds.
Makes 6 cups.
Anne’s Croute Au Fromage
Ingredients:
1/2 teaspoon olive oil
2 eggs, separated
1 cup milk
1 clove garlic, minced
pinch of salt and pepper
pinch of nutmeg
8 ounces Raclette cheese, grated or thinly sliced
1 cup dry white wine
2 large slices day-old dense bread
Directions:
Preheat oven to 425°F.
Grease 8" x 8" baking dish with olive oil. Set aside. In small bowl, blend egg yolks with milk, garlic, salt, pepper, and nutmeg. In separate bowl, beat egg whites until firm. Fold egg whites and cheese into egg yolk mixture. In shallow dish or pie plate, pour wine and very lightly soak bread. Place bread in bottom of baking dish. Cover with egg/cheese mixture. Bake 10 to 15 minutes, or until slightly puffed and golden on top.
Serve immediately.
Apple Cheddar Smoked Bratwurst Canapes
Ingredients:
14 ounces Granny Smith apples (about 3 medium apples)
18 ounces Vermont Cabot Cheddar Cheese
1/3 cup honey
1/4 cup Dijon mustard
2 slices rye cocktail bread, crumbled (stale or toasted)
1/4 cup caraway seed (less according to taste)
1 1/4 cups mayonnaise
1 1/2 loaves rye cocktail bread, sliced, slices cut in half to make triangles
3/4 pound smoked bratwurst, sliced thin
Directions:
Preheat oven to 375°F.
Peel and grate apples; squeeze out excess juice. Blend cheese with remaining ingredients. Lay Bratwurst slices on bread triangles, and add apple cheddar mixture on top. Bake until golden brown, about 7 to 8 minutes. Serve and enjoy.
Makes 30 canapes
Atomic Jalapeno Poppers with Ashgrove Red Chili Cheese
Ingredients:
12 small to medium whole jalapeno peppers
6 to 8 ounces finely diced Ashgrove Red Chili Cheese, room temperature
2 cups of bread crumbs
1 cup all-purpose flour
2 eggs, beaten
1 bottle (24 fluid ounces) canola oil
Directions:
Cut stems off each pepper and clean out seeds and insides carefully without cracking peppers. Push cheese into hollowed peppers. Roll stuffed jalapeno pepper in flour, dip in egg mixture, then roll in bread crumbs.
Empty contents of entire bottle of canola oil into deep frying pan or use a deep fryer.. When oil is heated, use tongs to place a few peppers in at a time. You’ll know they are ready when they turn brown and float to the top.
Best served with a very cold ranch dressing.
For the faint of heart, these can be toned down by substituting Ashgrove Outback Cheese instead of the Red Chili.
Authentic Greek Roasted Feta
Ingredients:
6 ounces Mt. Vikos Barrel-Aged Feta
1 teaspoon dried Greek oregano
1 tablespoon extra virgin olive oil
1/2 teaspoon black pepper, freshly ground
Directions:
Preheat oven to 375°F.
Place one slice of Mt. Vikos Barrel-Aged Feta cheese in small baking dish or ovenproof serving dish. Crush the dried herbs between your fingers and sprinkle on top of cheese. Sprinkle with freshly ground black pepper. Drizzle the extra virgin olive oil on top. Bake 12 to 15 minutes.
Serve immediately with crusty bread. Serves 4.
Avocado and Devon Seafood Cream
Ingredients:
2 ripe avocados
1 tablespoon lemon juice
2 1/2 ounces canned crab meat
1 small green pepper, seeded and chopped
1 small red pepper, seeded and chopped
1 tablespoon mayonnaise
6 tablespoons Double Devon Cream
1/2 teaspoon mild chili powder
salt
freshly ground pepper
Directions:
Cut the avocados in half and remove the pits. Scoop out the flesh, keeping the skins intact. Mash the flesh with the lemon juice. Add the crab, peppers, and mayonnaise. Lightly whip the Double Devon Cream and fold into the crab mixture. Add chili powder and seasonings. Pile mixture into avocado skins and serve on a bed of lettuce with lemon wedges and hot buttered toast.
Serves 4.
Baked Camembert
Ingredients:
1 whole Camembert (or substitute St. Andre)
2 tablespoons butter, melted
1/2 cup sliced almonds
4 sliced apples
lightly toasted French baguette
Directions:
Preheat oven to 350°F.
Place Camembert in ovenproof serving dish. Brush top with butter and toss nuts in remaining butter. Scatter nuts over top of cheese. Bake 8 to 10 minutes, or until the cheese softens and the nuts are lightly toasted. Serve surrounded with apple slices and baguette slices.
Baked Coulommiers
Ingredients:
1 whole Coulommiers
2 tablespoons butter, melted
1/2 cup sliced almonds
4 sliced apples
lightly toasted French baguette
Directions:
Preheat oven to 350°F.
Place Coulommiers in ovenproof serving dish. Brush top with butter and toss nuts in remaining butter. Scatter nuts over top of cheese. Bake 8 to 10 minutes, or until the cheese softens and the nuts are lightly toasted. Serve surrounded with apple slices and baguette slices.
Baked Fleur-de-Lis En Croûte
Ingredients:
1 wheel Bittersweet Plantation Dairy Fleur-de-Lis Fromage Triple Cream
1 sheet frozen puff pastry or pie crust
1 egg, beaten with 1 tablespoon water
Directions:
Puff pastry may be purchased frozen at most supermarkets. Substitute frozen prepared pie crust if you wish, or make your own. Thaw pastry and roll on a floured surface to 12-inch round. Trim to make a circle. Place Fleur-de-Lis in center. Brush pastry edges with egg. Fold pastry over cheese; trim edges. Place on baking sheet, seam-side down. You may wish to decorate the top of the wheel with pastry cut-outs such as leaves or floral patterns. Brush with egg and bake at 375°F for 25 minutes.
Cool for 30 minutes before serving.
Baked Gigandes with Feta and Tomatoes
Ingredients:
4 cups Mt. Vikos Gigandes
1/2 cup Mt. Vikos Sheep & Goat's Milk Feta
1 cup fresh chopped tomato
1 teaspoon dried Greek oregano
1 tablespoon extra virgin olive oil
Directions:
Preheat oven to 350°F.
Place the Mt. Vikos Gigandes in a medium-size baking dish. Top with the chopped tomato. Crumble the feta cheese on top. Sprinkle with oregano and drizzle with the olive oil. Bake uncovered in a preheated 350F oven for 30 minutes.
Serves 4.
Banon Parcels
Ingredients:
1 Banon, chestnut leaves removed (Saint Marcellin may also be used)
1 tablespoon fig jam, fig paste, or Les Folies Fromage Fruit Spread with white fig, bay leaf, and raisins
1 cup chopped toasted pecans
phyllo dough, 2 squares, lightly brushed in butter
Directions:
Preheat oven to 350°F.
Place Banon in center of dough, top with fruit spread of choice (white fig works beautifully) and quickly pull dough from corners to envelope cheese. Brush parcel with melted butter and heat until brown, 8 to 10 minutes.
Allow 2 to 3 minutes for center to cool before quartering and drizzling with fine balsamic. Serve over a light spinach and pine nut salad.
Basic Raclette
Ingredients:
1 pound Raclette (or Montafoner Bergkäse)
24 new potatoes
pickled pearl onions
French cornichons
crusty French bread
Directions:
Boil potatoes until tender, drain, cut into halves, and set aside.
Preheat oven to 450°F. Trim rind off cheese and cut into 4 even pieces. Place one piece onto each of 4 ovenproof plates.Heat the cheese for a few minutes until thoroughly melted. Mix cheese with potatoes, onions and cornichons. Serve with crusty French bread.
Serves 4.
Beenleigh Blue and Leek Pie
Ingredients:
Pastry
6 tablespoons butter
1 cup all-purpose flour
1 tablespoon olive oil
1 small egg
2 tablespoons plain yogurt
1/4 teaspoon baking soda
pinch salt
egg and milk to brush pastry
Filling
1 1/2 pounds leeks
1 small onion
fresh ginger to taste
4 tablespoons butter
1/2 teaspoon caraway seeds
4 whole chestnuts
3 teaspoons wholegrain mustard
4 ounces Beenleigh Blue Cheese
Directions:
Preheat oven to 375°F.
To make pastry, rub butter and oil into flour and add baking soda, egg, yogurt, and salt. Knead well until bouncy. Wrap in plastic wrap and let cool in refrigerator for 30 minutes.
For the filling, chop the leeks on a slant. Peel and chop onion; roughly chop the chestnuts. Melt butter in saucepan and cook leeks and onions until soft. Add ginger, caraway, chestnuts, and mustard. Season to taste. Cut cheese into chunks. Remove leek mix from heat and carefully stir in cheese. Roll out two-thirds of pastry to line the pie pan. Fill with leek and cheese mixture, and roll out the remaining pastry. Lay remaining rolled pastry over top of pie, and crimp well to seal. Glaze with egg and milk and cut a cross in the center for steam to escape. Bake for 30 to 40 minutes.
This pie may also be eaten cold.
Beignet au Fromage
A Swiss twist on the New Orleans classic―serve with Viognier.
Ingredients:
3 ounces Le Tonneau
3 ounces Tilsiter
1 egg
2 1/2 tablespoons milk
1 clove garlic
1/3 cup all-purpose flour
1 teaspoon baking powder
salt and pepper
12 slices square white bread
oil for deep frying
Directions:
Grate cheeses, and put into small bowl of electric mixer. Add egg, milk, crushed garlic, sifted flour and baking powder, salt and pepper. Beat on medium speed 5 minutes. Remove crusts from bread. Spread about 2 tablespoons of mixture on to each slice of bread, right to outer edges. Cut each slice into four squares. (If bread is fresh remove crusts after you have spread the cheese mixture; the crusts hold the bread firm.) Place in hot oil, cheese-side down; fry until golden brown on both sides about 2 minutes, turning once.
Drain on absorbent paper towels and serve immediately.
Black Bean Quesadillas
Ingredients:
1 cup canned black beans, rinsed and drained
2 tablespoons sliced scallions
2 tablespoons chopped roasted red pepper
2 tablespoons chopped red onion
1 tablespoon lime juice
1 tablespoon chopped cilantro or parsley
1 clove garlic, minced
4 burrito-size flour tortillas (about 10 inches)
1 cup grated (4 oounces) Asadero
small bowl of Big Tomato Tequila Salsa
Directions:
In small bowl, slightly mash black beans with fork. Stir in scallions, pepper, onion, lime juice, cilantro or parsley, and garlic. Set aside.
In lightly greased large skillet, over medium-high heat, cook 1 tortilla for 15 seconds or until softened; turn over. Spread 1/4 cup bean mixture over half of tortilla; top with 1/4 cup cheese. Fold tortilla in half over filling. Cook 2 minutes on each side or until cheese melts. Keep warm in 200°F oven while preparing remaining quesadillas.
Cut each quesadilla into 4 wedges to serve.
Black Raspberry Chipotle Sauce and Cream Cheese Appetizer
Ingredients:
1 8-ounce package cream cheese
1 bottle Four Star Provisions Black Raspberry Chipotle Sauce
mint sprig as garnish, if desired
Stone Wheat Mini Crackers
Directions:
Place cream cheese on serving dish, and pour 3/4 cup Four Star Provisions Black Raspberry Chipotle Sauce over the top, allowing the sauce to drizzle down sides of cream cheese.
Garnish with a mint sprig, if desired. Serve alongside a basket of Stone Wheat Mini Crackers.
Blacksticks Blue and Prosciutto Ham
Ingredients:
5.3 ounces Blacksticks Blue cheese
4 slices prosciutto
1 dessert pear
2 handfuls salad leaves
3 ounces shelled Sorrento walnuts
1 to 2 tablespoons lime juice
2 to 3 tablespoons Fini Extra Virgin Olive Oil D.O.P.
fresh ground black pepper
Directions:
Remove rind from Blacksticks Blue cheese, crumble and cut the slices of proscuitto ham. Halve, quarter, core and slice the pear. Arrange the cheese, ham, pear, salad leaves, and walnuts on 2 plates. Whisk together the lime juice and olive oil; pour over salad. Season with freshly ground black pepper and serve at once with fresh crusty bread.
Blue Fool Tarts
Ingredients:
24 frozen pastry mini-tartlets
8 ounces blue cheese (Roquefort, Gorgonzola, or similar blue cheese)
3 tablespoons crème fraîche
1 tablespoon dry sherry (optional)
1/2 cup chopped pecans
3/4 cup Cranberry Fool
Directions:
Brown tartlets as indicated on box. Cool on rack.
In a mixing bowl, combined softened blue cheese, crème fraîche, and sherry until mixture is creamy, approximately the consistency of peanut butter. Fold in pecans. Fill the bottom of each tartlet with blue cheese mixture and top with Cranberry Fool. Serve at room temperature.
Makes 24 tartlets.
Recipes Forum - Brie en Croute
Ingredients:
1 egg yolk
1 puff pastry sheet
1 wheel Brie
Directions:
Beat egg yolk with 1 tablespoon water.
Thaw puff pastry 20 minutes, then unfold. Cut pastry sheet into 4 squares. Roll out a pastry square until it is approximately 1/2 inch larger than the circle of cheese.
Place Brie in center of circle and trim edges leaving a 1/2 inch border. Brush border with egg mixture. Roll second square of pastry until it is large enough to fit over the cheese again allowing the 1/2 inch border. Place over the circle of cheese and press to seal.
If desired, decorate with cutouts made from pastry scraps (heart-shapes, crescents, twists etc.) and apply with egg mixture.
Brush top only with egg and place on an un-greased cookie sheet in the middle of a preheated 375°F oven. Bake for 20 minutes or until golden brown.
Serve warm or at room temperature.
Serves 12-20.
Brie Hors d’Oeuvre Wheel
Ingredients:
1 whole Brie
1 cup dried currants
1 cup chopped fresh dill
1/2 cup poppy seeds
1 cup slivered blanched almonds
Directions:
Carefully cut away the rind from the top of the Brie. Using the back of the knife, lightly divide the top of the Brie into10 equal wedge-shaped areas. Sprinkle half of the currants onto one of the wedge-shaped areas and press gently into the surface of the Brie. Repeat proedure with half of the walnuts, dill, poppy seeds, and almonds, patting each garnish into a wedge-shaped area as you proceed around the top of the Brie. Use the rest of garnishes on the remaining wedges.
Wrap and refrigerate for no more than 4 hours. Allow to stand at room temperature for 30 minutes before serving.
Serves at least 20.
Brie Sticks
Ingredients:
1 pound Brie, cut into sticks
2 eggs, beaten
black pepper, coarsely grated
bread crumbs for coating
8 tablespoons gooseberry conserve
oil for deep frying
Directions:
Cut Brie and refrigerate for at least one hour, then dip in the beaten egg. Mix together black pepper and bread crumbs and dip egg-covered Brie into this. Put the gooseberry conserve in a small bowl and heat through over a pan of boiling water. Return Brie to the fridge for 10 minutes.
Heat oil to 350°F and fry the crumbed Brie sticks until golden brown. Drain fat, pour conserve over Brie sticks, and serve immediately.
Serves 4.
Broad Bean and Island Stream Dip
Ingredients:
20 ounces broad beans
3 ounces grated Island Stream (or Monte Cristo)
11/2 teaspoons chopped garlic
2 tablespoons olive oil
1 teaspoon lemon juice
6 fresh mint leaves
black pepper
Directions:
Cook broad beans for 2 minutes in salted boiling water. Drain and shell beans, then blend them in food processor until creamy; add all other ingredients, and add cheese last.
Chill dip, garnish with fresh diced tomato, and then serve with pita bread or crackers. May be made with Monte Cristo also.
Broiled Figs and Westminster Blue Cheese
Ingredients:
20 fresh black figs
8 ounces Westminster Blue Cheese
1/4 cup walnuts, chopped to small granules
2 or 3 roasted garlic cloves
2 vanilla beans, split and steeped in balsamic vinegar and sugar
1 cup white balsamic vinegar
1/4 cup sugar
Directions:
Preheat oven to 375°F.
Combine the balsamic vinegar, vanilla beans, and sugar, and reduce to a glaze. Cool. Slice figs in half and set aside. Blend the Westminster Blue Cheese, walnuts, and garlic, and place in a pastry bag. Pipe the blue cheese blend onto the fig halves. Bake figs for about 5 minutes; drizzle with balsamic-vanilla bean glaze, and serve immediately.
Makes 40 hors d’oeuvres.
Bruschetta
Ingredients:
2 tablespoons olive oil
1 tablespoon minced garlic
2 red onions, finely diced
12 to 15 fresh basil leaves, chiffonade
1 tablespoon balsamic vinegar
3 large tomatoes, diced
8 ounces fresh buffalo mozzarella, cut into small cubes
1 loaf of Italian bread, sliced
1/4 cup olive oil
salt and pepper to taste
Directions:
Preheat oven to 350°F.
Heat 2 tablespoons of olive oil in a sauté pan over medium heat. Add garlic and onion and sauté 2 to 3 minutes.
Add salt, pepper, and basil and sauté for another minute. Add balsamic vinegar and tomatoes and cook for two minutes. Remove pan from the heat and add the mozzarella cheese. Do not let the cheese melt.
Cut each bread slices into 4 pieces and brush generously with olive oil; bake about 5 minutes or until golden. Top each slice with a spoonful of tomato mixture and serve.
Serves 6 to 8.
Buffalo Blue and Tomato Tart
Ingredients:
6 ounces Buffalo Blue Cheese
4 8-inch rounds of puff pastry
8 plum tomatoes
4 ounces finely diced fresh pineapple
2 ounces basil leaves
1/4 pint olive oil
2 tablespoons pine nuts
2 cloves garlic, crushed
1/4 cup grated parmesan
salt and pepper
Directions:
Preheat oven to 425°F.
Lay rounds of puff pastry on a baking sheet. Prick center with fork to make a 1/2" border; slice the Buffalo Blue Cheese and place in center of tart. Slice 2 tomatoes per person and lay overlapping around the cheese leaving the 1/2" border of pastry
Place basil leaves, pine nuts, and garlic into blender and puree together. Add oil and parmesan. Spoon a little pesto over the cheese in the middle of tart. Season tomatoes with salt and pepper. Bake for 10 to 15 minutes.
Meanwhile, mix the diced pineapple with the rest of the pesto sauce. Serve the tart hot with the pineapple pesto dribbled around.
Camembert au Vin
Ingredients:
1 whole Camembert
dry white wine
bread crumbs
Directions:
Place wheel of Camembert in enough dry white wine to cover, and let stand overnight. Roll wheel in finely crushed bread crumbs. Chill until ready to serve. Let stand at room temperature for 20 minutes before serving.
Caribbean Shrimp Pâte
Ingredients:
1/2 pound shrimp, cooked, peeled, and deveined
1/2 cup butter
2 tablespoons dry sherry
1 tablespoon lemon juice
1 tablespoon grated onion
1/4 teaspoon ground mace
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
Mango Pepper Jam
Directions:
Put shrimp through finest blade of a food grinder. Cream butter, and blend in sherry, lemon juice, onion, mace, mustard, cayenne pepper, and Mango Pepper Jam. Serve with crusty bread or water crackers.
Carrot and Harissa Purée
This simple, tasty puree can be served cold as a dip or spread, or hot as an accompaniment. It can also be used as part of a composed salad.
Ingredients:
1 1/2 pound fresh sweet carrots
2 cloves garlic, roughly chopped
1/3 cup olive oil
1 teaspoon harissa
1/4 teaspoon toasted, ground cumin
Fleur de Sel
black peppercorns, freshly ground
Directions:
Cook carrots in boiling salt water until tender. Drain well, and while still warm, process with garlic in food processor, drizzling in oil as you process. Add the harissa, and process to blend. Season to taste.
Makes 2 cups.
Cauliflower and Vermont Cheddar Soufflé with Black Currants and Caramelized Onions
Ingredients:
butter and flour to coat soufflé dishes
5 egg whites
1 teaspoon cornstarch
2 tablespoons butter
2 tablespoons plus 1 teaspoon all-purpose flour
1 cup small cauliflower flourettes, blanched
1 cup dried black currants
1 teaspoon minced garlic
1 cup scalded milk
1 cup cauliflower, blanched and pureed
1 cup caramelized onions, pureed
1/4 cup dry white wine
1/2 cup grated Grafton Cheddar
1 teaspoon minced fresh sage leaves
1 teaspoon fresh thyme leaves
finely grated zest of 1/2 lemon
1 tablespoon chopped parsley
1/4 teaspoon ground black pepper
4 teaspoons salt, plus 1 pinch for egg whites
pinch ground nutmeg
pinch ground allspice
pinch ground cloves
4 egg yolks
Directions:
Preheat oven to 400°F.
Grease 6 eight-ounce soufflé dishes with butter. Add flour to coat the dishes. Shake out excess flour and set aside.
In a saucepan, melt the butter. Add the flour, mixing well. Do not allow the mixture to brown. Cook 4 to 5 minutes.
Slowly add the hot milk and white wine to pan, whisking constantly until thickened and smooth. Add grated cheese and stir until melted. Add cauliflower puree and flourettes, currants, caramelized onions, garlic, lemon, all herbs, spices, and seasonings. Mix well and remove from heat; let cool for about 5 minutes.
In a small bowl, beat egg yolks until slightly thickened and light lemon in color. Beat about 1 tablespoon of soufflé base into yolks (beat quickly). Add another tablespoon of base and mix again. Add egg yolk mixture into the soufflé base and stir in thoroughly. (Everything to this point can be done up to two days ahead and refrigerated.)
In a large bowl, beat egg whites until frothy. Add the cornstarch and pinch of salt. Beat on medium-high speed until medium firm, but do not let the mixture get stiff or form dry peaks. With a rubber spatula, scoop about 1/4 of the beaten egg whites onto the soufflé base. Stir in to lighten. Fold the remaining whites into base, gently but thoroughly.
Divide mixture between the 6 soufflé dishes. Set the dishes on a baking tray. Fill the tray with enough hot water to reach the halfway point of the soufflé dishes. Place dishes into preheated oven, and immediately reduce heat to 375°F and bake for 22 minutes. (Note: For a convection oven, bake at 350°F for 18 minutes.)
Serve immediately. Serves 6.
Note: This soufflé can be prepared as individual servings (as indicated in recipe) or in one large dish for an even more dramatic presentation.
Caviar Blinis
Ingredients:
8 fresh blinis
1 container (8 ounces) Vermont Crème Fraîche
8 teaspoons caviar
Directions:
On top of each blini add 1 teaspoon of Vermont Crème Fraîche and 1 teaspoon of caviar.
Note: Instead of caviar, salmon eggs may be used.
Serves 4.
Cheese Wedges with Tempura
Ingredients:
Gouda cheese
pesto
tempura batter (see recipe below)
Japanese penko bread crumbs
1 yellow tomato
smoked tomato sauce
olive oil
chives
Tempura batter
1 box corn starch
6 ounces rice flour
2 teaspoons salt
4 eggs
15 ounces water
1 teaspoon baking soda
Directions:
Layer slice of Gouda with tomato and pesto, and cover with another slice of Gouda. Dip “sandwich” in tempura batter, then dredge in Japanese bread crumbs.
Pan fry in a little olive oil on both sides, until golden. The tempura puffs up when fried. Serve on smoked tomato sauce and garnish with whole chives.
Tempura batter: Mix all dry ingredients together, then form a well, pour liquids into well and mix for 1 1/2 minutes only.
Cheesy Grilled Eggplant
Ingredients:
1 large eggplant, sliced and salted for at least 1 hour to drain moisture
6 ounces Rutulin (or Buche Chevre) thinly sliced
sea salt
olive oil (fruity and peppery)
fresh thyme
pinch of paprika and black pepper
Directions:
Brush eggplant with olive oil infused with paprika, thyme, and pepper, and grill over medium heat. Turn after 5 minutes, or when slightly charred. After 2 minutes add slices of Rutulin; cook for an additional 3 minutes and serve immediately.
Great when served with balsamic-grilled tomatoes and onions, or with toasted sourdough.
Chevagne Canapes
Ingredients:
2 russet potatoes, sliced approximately 1/4 inch
1 fresh tomato, diced and sprinkled with sea salt
4 ounces Chevagne thinly shaved
freshly ground black pepper to taste
Directions:
Roast the potato slices until done. Top slices with shavings of Chevagne and return to oven until cheese begins to melt.
Sprinkle fresh ground pepper and add a little diced tomato to each canapé and serve immediately.
Chevre Pâte
Ingredients:
4 ounces Chevre
2 tablespoons margarine or butter, softened
2 tablespoons milk
1/4 tablespoon paprika
dash ground red pepper
1/4 cup chopped pecans
2 tablespoons chopped, oil-cured black olives
24 Bremner Wafers
Directions:
Let cheese stand until room temperature.
Place cheese, margarine, milk, paprika, and red pepper in blender container. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 1 minute. Stir in pecans and olives. Cover and refrigerate until firm, about 2 hours. Garnish with pecan halves and chopped black olives if desired.
Serve with crackers. Makes 1 cup pâte (2 teaspoons pâte per cracker per serving).
Chicken Nuggets in Sweet Chili Sauce
Ingredients:
1 pound skinless, boneless chicken breast cut into cubes
2 tablespoons soy sauce
1/4 cup plain flour
1/4 cup cornstarch (corn flour)
1 large egg, beaten
5 tablespoons cold water
oil for deep frying
Spicy Sweet Chili Sauce w/ Lemongrass or Fiery Coconut Chili Sauce w/Curry & Ginger
juice of a lemon
sprigs of fresh coriander (cilantro)
Directions:
Place chicken in a bowl and sprinkle soy sauce over it. Cover and refrigerate for 1 hour. Sift together the flour and cornstarch into a bowl. Whisk in the egg and water until smooth. Let the batter stand for 10 minutes.
Pour oil to a depth of into a deep fryer or wok and heat to 375°F over medium heat. Working in batches, dip the chicken in the batter and gently shake off the excess. Deep-fry the chicken, a few pieces at a time, until light golden and cooked through, 4 to 5 minutes. (Reduce heat if the chicken browns too quickly.) With a slotted spoon, remove the chicken to drain on paper towels. Cool to warm or to room temperature.
Before serving, place hicken in a serving bowl and gently toss with the desired amount of Chili Sauce, lemon juice and coriander leaves.
Chocolate-Mascarpone Mousse Phyllo Bites
Ingredients:
2 cups mascarpone cheese
1/3 cup Venchi Spargi Cocoa Powder
1 teaspoon vanilla
1/2 cup Cranberry Bog Honey
3/4 cup chopped Mashuga Nuts Cinnamon Sugar Spiced Pecans
2 cups clarified Kerrygold Pure Irish Butter
1 package (16 ounces) phyllo dough
Directions:
Preheat oven to 400°F.
In a medium bowl, beat together the mascarpone cheese, Venchi Cocoa Powder, vanilla, and cranberry bog honey. Mix in pecans.
Brush top of one sheet of phyllo dough with clarified butter, and fold in half lengthwise. Place two heaping tablespoons of the mascarpone cheese mixture in one corner of the folded phyllo sheet. Fold sheet over the filling, forming a triangle. Trim ragged edges. Repeat with remaining phyllo sheets. Place bites seam side down on a medium baking sheet, brush with remaining butter, and bake 20 minutes, or until golden brown.
Conciato-Spinach-Porcini Pizzetta
Ingredients:
3/4 cup lukewarm water
1/4 cup Olio Carli Extra Virgin Olive Oil
1 teaspoon porcini oil
1 teaspoon acacia honey
1 package yeast
2 cups all-purpose flour
1/2 cup whole wheat flour
1 tablespoon dried basil
1/2 tablespoon dried oregano
1 teaspoon sea salt
1 jar Tuscan Pasta Sauce
1 can (8 ounces) tomato paste
8 ounces porcini mushrooms
6 ounces roughly chopped spinach
1/2 cup minced garlic or red onion (optional)
4 ounces Conciato al Pepe Nero
Directions:
Preheat oven to 400°F.
Mix water, olive oil, porcini oil, and acacia honey. Sprinkle yeast finely over and let stand 5 minutes to dissolve. Add flours, basil, oregano, and salt and knead for 5minutes. Let rise until doubled, about 30 minutes.
In a small bowl, mix pasta sauce and tomato paste until evenly combined.
Sprinkle a pizza stone (or baking sheet) generously with corn meal and place dough on stone. Punch dough down and roll or form with your hands into a 16-inch round. Bake crust, without toppings, for 5 to 10 minutes until set and just starting to brown.
Distribute prepared sauce over crust, then gently add our list of toppings (chopped bacon or pancetta may also be added). Cover toppings with fine shavings of Conciato al Pepe Nero. Bake pizza 16 to 18 minutes or until cheese begins to brown. Allow pizza to cool before serving, and feel free to grate a little Conciato on top; serve with Caesar salad.
Coulommiers au Vin
Ingredients:
1 whole Coulommiers
dry white wine
bread crumbs
Directions:
Place wheel of Coulommiers in enough dry white wine to cover. Let stand overnight. Roll wheel in finely crushed bread crumbs. Chill until ready to serve. Let stand at room temperature for 20 minutes before serving.
Crab-stuffed Mushrooms
Ingredients:
1 can Miller’s Select Crab Meat
16 to 24 mushrooms
4 tablespoons butter
2 tablespoons minced green onions
1 teaspoon fresh lemon juice
1/2 cup dry bread crumbs
1 egg, beaten
1/2 cup grated Oklahoma Cowboy Cheddar
1/4 teaspoon garlic powder
1/4 cup dry white wine
Directions:
Preheat oven to 400°F.
Wash mushrooms and remove and chop stems. Sauté stems in 2 tablespoons of butter; add onions and heat until soft. Remove from heat and add lemon juice, bread crumbs, egg, cheese, and garlic powder; gently fold in crab meat. Coat shallow baking dish and outside of caps with the remaining 2 tablespoons of melted butter. Fill mushrooms with crab mixture. Pour wine into baking dish and place mushrooms in dish, cap side down. Bake 15 to 20 minutes.
Cream Puffs with Goat Cheese
Ingredients:
1/2 cup water
1 1/2 tablespoons Vermont Cultured Butter, unsalted
pinch of salt
1/2 cup all-purpose flour
2 large eggs
1 container (4 ounces) Vermont Olive & Herb Creamy Goat Cheese
1 container (4 ounces) Vermont Roated Red Pepper Creamy Goat Cheese
Directions:
Preheat oven to 425°F.
In a saucepan bring water, butter and salt to a boil. Reduce heat to medium, and add flour. Stir briskly with a wooden spoon until the mixture pulls away from the side of the pan.
Remove the pan from the heat and add eggs, stirring vigorously until dough is smooth.
Transfer dough to pastry bag and pipe mounds, 1 inch in diameter, about 2/3 inch apart on a large, greased baking sheet. Gently flatten tops of mounds with a fingertip dipped in water. Bake 15 minutes or until golden brown.
Cool completely on a rack. With a serrated knife cut each pastry in half crosswise, and remove dough from the center.
Spoon a small scoop of Vermont Creamy Olive & Herb Goat Cheese (or Roasted Red Pepper) in the top and bottom of each cream pufF.
Chef's suggestion: The cream puffs may be made one day in advance and kept in an airtight container.
Crostini
Ingredients:
1 loaf French or Italian bread, thinly sliced
1/2 cup olive oil
3 cloves garlic
salt to taste
Directions:
Preheat oven to 400°F.
Brush slices of bread generously with olive oil on both sides. Slice garlic cloves in half and rub a piece over each slice of bread. Place bread slices on baking sheet and bake in oven until golden brown, about 5 minutes. Remove from oven and sprinkle with salt to taste.
These toasts make an ideal base for canapés or a delicious alternative to crackers.
Crostini with Tomato Pear Chutney
Ingredients:
1 baguette, sliced thin
1/2 cup olive oil
4 ounces goat cheese
1/4 cup Tomato Pear Chutney
Directions:
Peheat oven to 325°F.
Place sliced baguette on baking sheet and brush with olive oil. Bake 7 minutes, or until golden brown. Remove and top with cheese and Tomato Pear Chutney.
Croutons with Duck Rillettes
Ingredients:
duck rilletes
pickled onions
croutons or crackers
maple or maple cranberry flakes
Directions:
Refined and easy-to-prepare canapés. Spread duck rillettes on croutons or crackers. Garnish with homemade or store-bought pickled onions for color. Sprinkle with maple or maple cranberry flakes. The delicate taste of the flakes blends marvelously with the rillettes.
Crowley Cheese Puffs
Ingredients:
2 cups Crowley cheese, shredded
1/2 cup butter, softened
1 cup all-purpose flour
1/8 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon paprika
Directions:
Preheat oven to 350°F.
Blend ingredients together. Roll into balls the size of marbles, and bake on cookie sheet for 10 minutes.
Culantro Coconut Curry Crab Salad Served in Cracked Coconut
Ingredients:
1 tablespoon extra virgin olive oil
1 tablespoon finely chopped shallots
1 small red chili, seeded and finely diced (about 2 teaspoons)
1 teaspoon Nirmala’s Kitchen Madras Curry Powder
1 teaspoon Nirmala’s Kitchen Kashmiri Garam Masala
1/4 cup freshly grated coconut (or grated unsweetened coconut)
1/4 cup coconut milk
1 teaspoon Nimala’s Kitchen Goan Amchur (green mango powder)
1/4 teaspoon Nirmala’s Kitchen Guerande Fleur de Sel with Piment d’Espelette, plus more to taste
8 ounces lump crab meat, cooked and drained
2 ounces Chinese long beans, cut into 1/4-inch pieces (about 1/2 cup)
1 tablespoon chopped culantro or cilantro
2 coconuts cut in half crosswise
Directions:
Add oil to a small frying pan and heat over medium-high heat. Add shallots and chili, and sauté, stirring frequenty, until the shallots begin to turn golden and fragrant, about 3 minutes. Add curry powder, masala, grated coconut, and coconut milk, and continue to cook until the mixture thickens and reduces by half, about 2 minutes. Stir in the amchur, season with salt and let cool.
In a medium bowl combine the coconut mixture, crab meat, culantro, and beans, and gently toss until just combined.
To serve on a large white plate, make a round nest with a white cloth napkin. Rest one coconut half in the center of the napkin. Repeat with remaining 3 coconut halves.
Divide the salad evenly among the 4 coconut halves and serve immediately.
Cyprus Spiced Olives
Ingredients:
3 cups fresh Greek or Kalamata olives
2 tablespoons diced lemon zest
1 tablespoon coriander seeds, lightly crushed (see note)
4 garlic cloves, lightly crushed
1 sprig fresh thyme
3 large or 6 small Thai chilies
2 Turkish bay leaves
1 tablespoon whole peppercorns, lightly crushed (see note)
extra virgin olive oil
Directions:
Rinse the olives and pat them dry with paper towels. Score or crack each olive and place in a large bowl. Add the lemon zest, coriander, garlic, thyme, chilies, bay leaves, and peppercorns, and toss until well combined. Place the olive mixture in a large glass jar with a tight-fitting lid. Tightly pack the ingredients into the jar and pour olive oil to cover the olives by 1/2 inch. Close the jar tightly, and let the olives stand at room temperature for 1 1/2 to 2 weeks before serving. Gently stir olives every few days.
Scoop olives from marinade using a slotted spoon and place in a medium bowl. Serve as part of your meze. The remaining marinade can be used as a salad dressing or an excellent dipping oil for crusty bread.
Makes 3 cups.
Note: To crush peppercorns and coriander seeds, place in self-sealing plastic bag and pound with a small, heavy saucepan, rolling pin, or mallet.
Double Gloucester with Chives & Onion Wraps
Ingredients:
2 wraps, plain or flavored
2 tablespoons sour cream
sprinkling freshly chopped chives
1 red bell pepper, seeded and cut into large chunks
1 orange pepper, seeded and cut into large chunks
1 red onion, peeled and cut into large chunks
2 small chicken breasts, char-grilled
4 ounces Double Gloucester with Chives & Onion, cut into small cubes
salt and pepper to season
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