Last Minute New Year Appetizers?

Even if it's a quiet night at home ?:)


I mentioned these just a little while ago and included the recipe..but never photographed them.



And.. now they've had the unanimous stamp of approval here..You just may want to try them yourselves~
Marie's Stilton crackers with Major Grey Chutney..cream cheese and a toasted perfect walnut on top:)~

*Stilton and Walnut Shortbreads with an Indian Twist*
Makes 36


These tasty and savoury shortbreads are truly delicious even on their own, but when you marry them with the soothing creaminess of soft cheese and the tangy spicness of a good mango chutney, well, it truly is a marriage made in heaven! These are always the first to dissappear off the Hors D'oeuvres trays.

4 ounces of Stilton cheese at room temperature
3 TBS unsalted butter, at room temperature
70g plain flour
30g corn flour
1/4 tsp black pepper
1/4 tsp sea salt
50g chopped walnuts
3 TBS cream cheese
3 TBS good quality mango chutney
36 small walnut halves, toasted (for garnishing)

Put the blue cheese and butter into the bowl of a food processor. Process together until creamy. Whisk the flour, corn flour, pepper and salt together in a small bowl. Add to the creamed mixture in the food processor and pulse to combine. Add the chopped walnuts and pulse just until incorporated. You still want there to be little discernable chunks of walnuts. Do NOT overprocess.

Remove the mixture from the food processor and shape into a flattened disc. Wrap well in cling film and chill in the refrigerator for at least one hour, or until firm.

Pre-heat the oven to 160*C/325*F. Line a baking sheet with parchment paper and set aside.

Place the chilled dough on a piece of cling film. Cover with another piece of cling film. Roll the dough out to about 1/4 of an inch thick. Remove the top piece of cling film and cut into 1 inch fluted circles with a sharp cutter. Place on the prepared baking sheet. Gather the dough scraps together and press back into a disk, roll out and repeat until all the dough is used up , placing each on the baking sheet, leaving about 1/2 inch of space between each one.

Bake until lighty brown, about 25 minutes. Remove from the oven and place on wire racks to cool. You can do this much several days ahead if you wish.

When you are ready to serve them. Top each biscuit with a tsp of the creamed cheese and then an equal amount of the chutney. Finally place a toasted walnut on top of each. Serve. (Don't top with the toppings until you are ready to serve them)

I know I am repeating myself..I do that in real life too..But they are THAT good:)


Enjoy.. and have a great last day of the year..

SoulFood#35

2010~

Sleep tight until then..



A pillow for thee will I bring,
Stuffed with down of angel's wing.
~Richard Crashaw

Last photo..courtesy of Lulu's mommy~and textures courtesy of Joe Sistah~

Orange~Fennel and Pepperoncini Olives~

I love these olives..they are from my Maria Loggia cookbook..she served them at a talk/demonstration and I have made them twice since~



She recommends olives from Puglia..I don't know if those were the exact ones I found..but I did buy them at a store that had specialty Italian food..these olives are bright green.. w/ stems..some of them ...and taste delicious and fresh enough on their own..

But I rinsed them.. and put them in a bowl..with olive oil.. orange rind..orange segments,1/2 fennel chopped in small pieces.. 4 pepperoncinis..whole from Tracie:) and one scrunched up..some lemon juice..oregano..and fresh rosemary..some shavings of garlic..and that's it..you let them sit for a few hours or a few days..I have refrigerated mine as my olives said to..
I could eat them all:)

I highly recommend Maria Loggia's book.It's beautiful.. the recipes work..and really she's delightful and talented.



I took the above photos at Isola Maggiore..I can't tell you how much I loved that place and wish I had had more time to explore~

Come In~Open House~

I find that in the big picture it doesn't take big things to make someone happy~



I find that if you walk along a path and LOOK and SEE.. there are many opportunities to find happiness..and beauty..someone once told me always look up..down..to the right and to the left..

I have always NOTICED small things..but from that day on noticed even more..



You just have to take the time to take it all in..



And notice the details..



There's always a lovely detail to be found in each and every day~It's right there..
Let's wish each other that for the holidays..and the New Year~To always see the detail..Family,shelter,health,food,flowers..
A smile.. a word.. a note.. a card..

The adorable monogrammed....(Her name starts w/ M:))... home above was built by my daughter..it will be the centerpiece of The Littlest Angels Table tomorrow night~

Painted Cookies and A Skating Diva:)

I finally got around to making my mittens:)

I got the "Gourmet Choir" going..


I then dipped my cookies in royal icing that had Light Corn Syrup in it..and proceeded to have fun ~


I love doing these..! For any occasion!I add Sprinkles and coarse sugars and glitter..all edible..then paint w/ food coloring..straight out of the jar..tube..or diluted for more subdued colors~



Especially skating parties requiring mittens:)



I have always loved to bake..to paint.. to play.. I have Mary to thank for this technique..she taught us ..maybe 2 years ago now..?:)My technique is rudimentary:)compared to my teacher's... But I have fun w/ it anyways~
Merçi Mary~The Painting Cookie Diva~


She looks so joyful to me:)

Soul Food #34

"I have often thought, it happens very well that Christmas should fall out in the Middle of Winter."
- Joseph Addison
Gracious Thanks to Joe Sistah for the Wonderful Texture

Delicious Days~

I received this gift a couple of days ago..I had leafed though a well loved dog~ eared one..
And had exclaimed how great I thought this book was..

A little parcel was dropped off at my daughter's with beautiful photos of cute babies and sweet words~
I'll treasure this book always~I perused a few pages again and it really is an indispensable book for someone like me..Who loves to learn about cooking and baking..

So thoughtful of her!

Saturday was that kind of day..FREEZING but sunny.. I went out early in the morning to take photographs and nearly got frostbite..

So I came in and prepped a meal I found at Chapot's a few weeks ago:)We were away at the time and I had promised myself to make it when we came home..I kept my promise~...

And with the fireplace going late afternoon I thought what better time to try this..



I got the stemware ready for a special treat..





And let Jacque's red wine simmer with the spices~


Bon! Thank you again Hélène~I know you love the Victorian Epicure Line..And rightly so~
Feels like a little warm hug.

Footnote~

We had Chapot's dish tonight..and we loved it ..very much..

It is richer of course than how we usually eat..I savoured every bite full.

In a nutshell..Here is what I did..since Chapot's recipe is in French and I made some modifications ..I am just jotting down what I did...I read the recipe several times then went on my own merry way~From what I remembered..and my add-ons..
What I learned.. was about steaming chicken:)and what a little time saver this can be..It also lets you make ..bouchons/baluchons..

I used 2 Chicken Breasts..

I seasoned them and sprinkled my favorite Herbes De Provence on them..

Kept them refrigerated while I..

Sautéed some shallots,garlic and mushrooms in butter..seasoned..I also added rehydrated dried shitake mushrooms and some of their jus...

I then put some ..quite a bit..(Do reserve some) in the middle of each seasoned and prepared breast.. each breast was by then sitting on a nice big piece of cling wrap..

I bundled them up to form beautifully perfect "Bouchons/baluchons".. and then placed them in my steamer basket and steamed..on my cooktop.. for 15 mins..

I cooled them.. then placed on squares of Puff Pastry.. I wrapped them and gilded w/ beaten egg yolk.. and baked for ap 1/2 hr.. at 400F..Keep an eye out..it's really until the pastry is golden..and the chicken is warmed..as the chicken is already cooked..

While the little packages were baking..I added some diced small carrots and red and green peppers to the mushroom mixture.. added some white wine.. seasoned..added cream.. and a hint of butter..:)

For plating..I had made basmati rice.. grilled broccoli.. and then the Chicken Baluchons~

I spooned some of the sauce over the rice and the chicken.. and topped with 2 Royal Mushroom crowns that I had made earlier and sautéed in the original mushroom mixture..
This was a deliciously decadent pre-holiday dinner..
Next time.. Jacques and I will each have half..
But tonight..I managed the whole plate.
He left one bite.:)

Chapot.. Chapeau encore!

I am sorry it's pitch black when we eat and I would have to play w/ WB and Exposure..and it's jut too late.. and we are too hungry:)
Picture them.. but better yet..see them at Chapot's:)

Un Petit Délice Italien~

I took a cooking class this year.. and my teacher published her first book recently..
I went to a book signing/ lesson event featuring her..she served us some fabulous olives..I will share the recipe soon..and these little Italian Sweets..Dolci~



As soon as I tasted them I knew the secret ingredient..so loved in Italy~



I had bought her book a few days before...and she signed my book:).. last night I made the dough for these darling little rolls..and made them this morning..they make quite a few and are surprisingly delicious for the small amount of ingredients..

La Recette~

Her Nonna's Rolls..From At Home With Maria Loggia~


For the pastry

1 tsp dry yeast
2 ozs warm water
3 cups unbleached all purpose flour plus more for dusting workbench
2 heaping tsps of granulated sugar
1 cup unsalted butter room temp cut into large pieces
2 eggs slightly beaten
For the Filling
12 ozs Nuteela
1/2 cup shelled and finely chopped walnuts
1 tsp pure orange liqueur
To Serve
1/4 Cup Icing Sugar

Method to prepare pastry

In as mall bowl combine yeast and warm waer until dissoleved.
Combine flour and sugar in food processor..Pulse a few times.
Add butter and cut into dry ings.Pulse until it resembles coarse crumbs.. Add beaten eggs and yeast mixture..Continue mixing until a mass forms.
Turn dough out onto a lightly floured work surface..Dust hands and knead until smooth and all ings are combined.about 1 min.
Shape dough into 10 balls.. wrap tightly and regrigerate overnight.The next day bring dough to room temp before working with it.

For Filling

Mix the nutella w/ the walnuts and liqueur.Set aside.

Making The Rolls

Preheat oven to 350 F 175 C line 2 baking pans with parchment.
Roll out one piece of dough to 1/8 thickness.Cut dough into 8 equal wedges.Spread 1/2 tsp of nutella filling in each starting at the wide end of each wedge..roll up jelly roll fashion making sure sides are tucked in.Place cookies point side down 1 inch apart on the prepped cookie sheets.Repeat with remaining dough and filling.
Bake until golden brown ap 13-15 mins.
Transfer to a wire rack and cool completely..
Dust w/ icing sugar.

Her notes..They freeze beautifully layer w/ parchment paper.







A taste of Italy for Christmas..at home~

Martha's Gingerbread~

From her recent book of Cookies~



The dough was very easy to work with and I really enjoyed working w/ these plastic bottles w/ decorating tips..I am not talented in the cake decoration area at all.. and this is easier for me to work with than the bags now~
I also used her Royal Icing from the same book..
Martha's like Ina~:)They both always work for me..Great teachers~


The Cookies..


La Recette~

Ingredients

Makes 16 cookies
6 cups all-purpose flour, plus more for work surface
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 cup packed dark-brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground pepper
1 1/2 teaspoons coarse salt
2 large eggs
1 cup unsulfured molasses
Royal Icing
Fine sanding sugar, for sprinkling
Directions

Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.
Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into snowflakes with a 7- inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.
Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.
Put icing in a pastry bag fitted with a small plain round tip (such as Ateco #7). Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour. Store cookies between layers of parchment in an airtight container at room temperature up to 5 days.

The Icing..


La Recette~
1 lb powdered sugar
5 Tbs meringue powder
½ cup water

1. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, meringue powder, and a scant ½ cup water on low speed. Beat until mixture is fluffy yet dense, 7 to 8 minutes.
2. To thin the icing for flooding (filling in areas with a thin layer of icing), stir in additional water, 1 tsp. at a time. Test the consistency by lifting a spoonful of icing and letting it drip back into the bowl; a ribbon should remain on the surface for 5 to 7 seconds.
3. To tint icing, dip a toothpick or wooden skewer into food coloring, and gradually mix it in until the desired shade is reached.
Yield: About 2 1/2 cups


Enjoy~ .

My Daughter's Toffee Bits Triangles~

Even in the pan they are good:)

Last week we went over for a little bit and she took out a tray of treats she.. her sister(Our other dd) ,and friend had baked..

These were my favorites:



La Recette~

Toffee Bits Triangles

Ingredients:
1 cup (250 mL) butter or margarine, softened
1 cup (250 mL) packed light brown sugar
1 teaspoon (5 mL) vanilla
1 egg yolk
2 cups (500 mL) all-purpose flour
1 1/4 cups (220 g) CHIPITS SKOR Toffee Bits, divided
2 cups (300 g) CHIPITS Semi-Sweet Chocolate Chips
Directions:
1. Heat oven to 350°F (180°C).

2. In large bowl, beat butter and brown sugar until fluffy. Beat in egg yolk and vanilla until creamy.

3. Stir in flour and 1 cup (250 mL) of the toffee bits. Press into ungreased 15-1/2 x 10-1/2 inch (39 x 27 cm) jelly roll pan.

4. Bake 18 to 20 minutes or until light brown. Immediately sprinkle semi-sweet chocolate chips over top. Let stand until softened, about 5 minutes; spread evenly over top. Sprinkle with remaining toffee bits. Let cool completely. Cut into 3-inch (7.5 cm) squares; cut each square diagonally into 4 triangles.

Makes 60 triangles.


They had the cutest story for me.. a funny one..we all have them.. The recipe for one of the bars was in French.. their friend is English and was telling them as they went along.. measurements can be tricky..

Those were..


She mistakenly said 6 cups of butter instead of 6 tbsps of butter for the nanaimo bars..:)

The girls were hysterical:)

They did correct ..but I even laughed when they told me..I could just picture H saying 6 CÀS.. was 6 cups.. she saw the C..~:)

Surprising and .. delicious~

I knew when I saw Isa's post on her blog recommending this..that I had to try it..
We never buy cold cuts..haven't for years and years.. Last year Jacques learned how to make prosciutto..and he will make it again this year..

This reminded me of something as delicious..



It's a fun easy and quick project..You buy a small pork loin.. smaller in diameter is better..and encrust it in salt mixed w/ Herbes De Provence..

I used Sel de Guérande..the same salt I make my flavored salt with and my balsamic salt..

Roll the loin tightly in a clean crisp dishcloth and put in your refrigerator for 4 to 5 days.. then open.. and enjoy~
Si Bon!



Like a saucisson..but a real one..not the dolci one I shared with you~


We loved all the salumis etc in Italy~ Making Prosciutto at home and this fun apéro meat.. brings me back there~:)



Merçi Isa~

Fairytales Do Come True..It Can Happen To You~

When You're Young At Heart~
It helps if you believe in fairies of course~
Or..Soul Food #33~



I made gingerbread cookies this week..Martha's..w/ Royal Icing~

I had some dough left over and it is no surprise that I have been admiring the cover of my La Cuisine Des Fées..since I got it~


I decided to make a small pattern w/ paper.. and use the leftover gingerbread to play~



It's on the kitchen counter.. I listened to Peau D'âne while finishing it.. and loved every minute~It's my favorite CD this year:)


The Book is a treasure~


I used little cookies my daughter brought me back from Paris.. they were past date:( Edible Rose Buds..Silver Dragées..Chocolate Rocks.. and made 6 little gingerbread people for the 6 Little People in our lives..

I used rolled fondant to cover the roof.. rolled w/ an embossed fondant rolling pin.. and some picket fencing I had left from the outdoor Fairy Garden.

My friend Jojo gave me the sparkly tree last year as a hostess gift for Christmas..

And 2 little gingerbread trees were added..
The shooting star is made from one of the cookie cutters that came w/ my book.

It's far from perfect..But I had fun..and I have to thank the little book for that..

There's a little bottle of wine at the door and a wreath to welcome guests~
Snow everywhere.. and even glue I am ashamed to say.. So it's become a keepsake instead of a treat..

C'est La Vie!

Gleaned~

I love reading my watched blogs..they teach me so much..

Yesterday I had some time in the afternoon and prepared 2 little Christmas Hors d'Oeuvres..



Marie.. at The English Kitchen.. had posted about her little cheese puffs the day before..and then the Stiltons..I had everything on hand so I made both and they are both thumbs up..



They're delicious..I had some of my Habanero Gold in the fridge so used that as the filling..Mine had to stay in a bit longer..my oven is a tad off I think..

The Stilton ones..I only made one up to taste..DELICIOUS..and so pretty because the walnut sits perfectly atop the little cookie..No photo of that one but Marie's showcase them beautifully!



Thank you Marie~

The Stilton Recipe Courtesy of Marie..

Stilton and Walnut Shortbreads with an Indian Twist
*Stilton and Walnut Shortbreads with an Indian Twist*
Makes 36

These tasty and savoury shortbreads are truly delicious even on their own, but when you marry them with the soothing creaminess of soft cheese and the tangy spicness of a good mango chutney, well, it truly is a marriage made in heaven! These are always the first to dissappear off the Hors D'oeuvres trays.

4 ounces of Stilton cheese at room temperature
3 TBS unsalted butter, at room temperature
70g plain flour
30g corn flour
1/4 tsp black pepper
1/4 tsp sea salt
50g chopped walnuts
3 TBS cream cheese
3 TBS good quality mango chutney
36 small walnut halves, toasted (for garnishing)

Put the blue cheese and butter into the bowl of a food processor. Process together until creamy. Whisk the flour, corn flour, pepper and salt together in a small bowl. Add to the creamed mixture in the food processor and pulse to combine. Add the chopped walnuts and pulse just until incorporated. You still want there to be little discernable chunks of walnuts. Do NOT overprocess.

Remove the mixture from the food processor and shape into a flattened disc. Wrap well in cling film and chill in the refrigerator for at least one hour, or until firm.

Pre-heat the oven to 160*C/325*F. Line a baking sheet with parchment paper and set aside.

Place the chilled dough on a piece of cling film. Cover with another piece of cling film. Roll the dough out to about 1/4 of an inch thick. Remove the top piece of cling film and cut into 1 inch fluted circles with a sharp cutter. Place on the prepared baking sheet. Gather the dough scraps together and press back into a disk, roll out and repeat until all the dough is used up , placing each on the baking sheet, leaving about 1/2 inch of space between each one.

Bake until lighty brown, about 25 minutes. Remove from the oven and place on wire racks to cool. You can do this much several days ahead if you wish.

When you are ready to serve them. Top each biscuit with a tsp of the creamed cheese and then an equal amount of the chutney. Finally place a toasted walnut on top of each. Serve. (Don't top with the toppings until you are ready to serve them)


And the Cheese Puffs recipe courtesy of Marie~
Sweet Chili Cheese Puffs
*Sweet Chili Cheese Puffs*
Makes about 3 dozen

Short and savoury with a bit of a bite. These will be really popular on your nibble tray!

8 ounces extra strong cheddar cheese, grated
3 to 4 TBS of softened unsalted butter
145g plain flour
sweet hot chili sauce, or hot pepper jelly


Place the cheese, butter and flour in the bowl of your food processor. Pulse several times until the mixture resembles coarse meal. Once this happens, allow the motor to run for 25 to 30 seconds until the dough forms a ball around the blade. Try not to overwork the dough. Remove from the bowl and chill for about 30 minutes, wrapped in cling film.

Pre-heat the oven to 200*C/400*F.

Pinch off walnut sized balls of the chilled dough and shape into balls, about 1 inch in diameter. Place on a large parchment lined baking sheet. Bake in the pre-heated oven for 5 minutes, until the bottoms are lightly coloured, but NOT browned. Remove from the oven and immediately shape a small depression in the centre of each using the end of the handle of a large wooden spoon. Fill each depression with some chili sauce or hot pepper jelly, if using. Return to the oven and bake for an additional 5 to 7 mionutes, until golden browned on the bottoms. Cool slightly before serving.

Hot jelly and sauce can really burn, so be careful.

Stand back and await the applause.


This week I also gleaned these cute things..at Hélène and Guylaine's~

Merçi..



.....a one horse open sleigh~:)

I definitely need a big gingerbread man cutter:)

My Williams-Sonoma Cookie Cutter Review~

I like it..It works..:)Very happy I picked one up~Thanks to Kathleen~
She was so nice to think of me and send me a head's up while I was in the US..

Toronto has W-S..but not QC.. many stores halt at the border~ Too bad!!
It's not made like our Brigittes.. they are plastic.. not stainless..

But they work well..the cookies are large:) Large enough to make decorations too..
And were fun to use..
I used Ina's shortbread recipe..as I made a whole batch of her dough and made 3 kinds of cookies..
These made me smile:)

Press hard.. I transfered my cookie cutter to my Silpat w/ a spatula underneath..then pressed the plunger quite hard on the Silpat..If you do not press hard enough..the letters will not show..



Have Fun!



It's a Thumbs Up For Me~And I see for many others too..Great Christmas product.. Cheers to W-S..

I saw the most beautiful pastry board there.. Oh lala.. all wood..w/ the pie crust shapes etc.. cute little pie molds.. It's just a fun extravagant store..Kathleen has an outlet and finds the best occasions~ Unbelievable occasions..

I have little pots..mini mini tureens Jain sent me.. like the French Onion Soup bowls but "Petits"..My Jana Pâté fits perfectly for ind. servings..I love them..

I saw a French dish set that reminded me of Provence and La Ferme De La Huppe..red and white..Beau beau beau..But.. I was very good..
Sadly:)

Hark The Herald Angels Sing~

Have you seen these?

They are fun to decorate cookies w/..

You simply bake the kind of cookie you want ..sugar..shortbread.. then top with..fondant(that's what I use.. rolled out as thinly as possible..).. and press your wafer papers on them after you have coated them w/ a slight bit of corn syrup..

face down.. then face up..and then have fun embellishing!



There are so many different kinds..for all occasions..

I don't make many..just enough to embellish the dessert table..and the larger ones I will give as gifts:)


You can add gold leaf:) sprinkles.. glitter..or even hand paint to add your own touch..all with edible products..

I really like Fancy Flours.. The Toy Catalogue.A note.. ..it's easier to ship to the US..more affordable...


Speaking of angels ..If you would like new ideas on food presentation..table settings.. recipes.. Christmas cookin..baking..or just a taste of paradise..Visit here at FWS..

You will thank Rudolph with his nose so bright.. who guided you there:)if you have never been~

Have an angelic day~