VPWL

Pomegranate, Sage and White Cheddar Cheese Ball

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This looks quite festive with the red pomegranate arils on it.  But remember – they do have seeds!

Directions:

  • 2-3 Sage leaves, Minced
  • 8 ounces cream cheese, softened
  • 4 ounces mascarpone cheese, softened
  • 3 ounces white cheddar cheese, grated
  • 4 ounces cranberry white cheddar cheese, grated
  • 1⁄2 cup roasted cashews, chopped
  • pinch of salt and pepper
  • 1 cup pomegranate arils
  • crackers for serving

Ingredients:

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese, mascarpone and both cheddars.
  2. Beat until combined.
  3. Fold in the cashews and minced sage.
  4. Taste and season with salt and pepper. You can make 2 small cheeseballs, or 1 large…your choice!
  5. Lay 1 (or 2) large squares of plastic wrap out on your counter. Spoon the cheese on top and wrap the plastic wrap tight around the cheese, making sure it’s completely sealed.
  6. Use your hands to mold into balls.
  7. Place the cheeseball(s) in the fridge for 30 minutes.
  8. While the cheese chills in the fridge, place the pomegranate arils on a paper towel and pat them completely dry. You want to
    remove as much liquid from the arils as possible.
  9. Use your hands to press the arils (be firm…yet gentle!) onto the cheeseball.
  10. Serve cold, with crackers.

Source:  Taste of Australia VPWL December 2014

 

Cranberry Roll Ups

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These will keep in the fridge for several days.  

Ingredients:

  • 6 ounces dried, sweetened cranberries
  • 1, 8 ounce, package cream cheese, at room temperature
  • 1 cup crumbled feta cheese
  • 1/4 cup chopped green onions
  • 4 large, burrito sized flour tortillas (10 inch)

Directions:

  1. In a mixing bowl, mix together cranberries, cream cheese, crumbled feta cheese and chopped green onions.
  2. Evenly divide and spread mixture over the 4 tortillas.
  3. Tightly roll up each tortilla.
  4. Wrap each tortilla in plastic wrap and refrigerate for at least one hour.
  5. Once chilled, remove plastic wrap’
  6. Cut into 1 inch slices to serve.

Serves:  Makes 48 pin wheels

Source:  Taste of Australia VPWL December 2014. Spend with Pennies

Christmas Clementine, Carrot and Coriander Soup with Citrus Twists

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This soup is also delicious cold.

Ingredients:

  • 3 lbs carrots, peeled and finely diced
  • 2 large onion, peeled and finely diced
  • 4 oz butter
  • 3 pints hot vegetable stock
  • 3 tsp crushed coriander seeds
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 4 tbsp rice flour
  • 8 to 6 clementines , juice and zest of
  • salt and pepper , to taste
  • 4 clementines , zest of

Directions:

  1. Sweat the finely diced carrots and onion in large saucepan with the butter – keep the lid on and keep stirring them until soft, for about 10 minutes.
  2. Add the crushed coriander and heat through for about 2 minutes to release the fragrance.
  3. Then add the hot stock, ground cumin and ground ginger. (If you are using ground coriander add with the other spices and the stock.).
  4. Bring to the boil and then cover the pan and simmer for 15 to 20 minutes.
  5. Add the ground rice, clementine juice and zest – stirring well, and continue to simmer for a further 30 minutes.
  6. Remove from the heat and allow to cool slightly.
  7. Liquefy  in a food processor or with an immersion blender.
  8. Adjust the consistency by adding extra clementine juice or stock if the soup is too thick.
  9. Return the soup to the pan and reheat for 5 minutes or until piping hot but NOT boiling.
  10. Remove from the heat and season with salt and pepper to taste.
  11. Serving suggestion: Serve in pre-heated soup bowls with twists of clementine zest on top of the soup, as well as an assortment of dinner rolls and flavored butters.

Serves:  8 – 12

Source:  Taste of Australia VPWL December 2014, Food.com

This entry was posted in Soups and tagged .

White Chocolate Raspberry Cheesecake

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Cheesecakes do not suffer being made the day before.  

Ingredients:

  • 1 c chocolate cookie crumbs
  • 3 Tab white sugar
  • 1/4 c butter, melted
  • 1 (10 ounce) package frozen raspberries
  • 2 Tab white sugar
  • 2 teaspoons cornstarch
  • 1/2 c water
  • 12 oz chopped white chocolate
  • 1/2 c half-and-half cream
  • 3 (8 ounce) packages cream cheese, softened
  • 1/2 c white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract

Directions:  

  1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter.
  2. Press mixture into the bottom of a 9 inch springform pan.
  3. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water.
  4. Bring to boil, and continue boiling 5 minutes, or until sauce is thick.
  5. Strain sauce through a mesh strainer to remove seeds.
  6. Preheat oven to 325°.
  7. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
  8. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth.
  9. Beat in eggs one at a time.
  10. Blend in vanilla and melted white chocolate.
  11. Pour half of batter over crust.
  12. Spoon 3 tablespoons raspberry sauce over batter.
  13. Pour remaining cheesecake batter into pan.
  14. Again spoon 3 tablespoons raspberry sauce over the top.
  15. Swirl batter with the tip of a knife to create a marbled effect.
  16. Bake for 55 to 60 minutes, or until filling is set.
  17. Cool, cover with plastic wrap.
  18. Refrigerate for 8 hours before removing from pan.
  19. Serve with remaining raspberry sauce.

Serves:12

Source:  Taste of Australia VPWL December 2014

Lammingtons

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The cake is named after Charles Wallace Baillie, Lord Lamington, the governor of Queensland from 1895 to 1901.  Lord Lamington was known for wearing a homburg hat that looked like the cakes.  For many years lamingtons were served on state ceremonial occasions in Queensland.  But Baron Lamington himself could by no means abide them.  He invariably referred to them as those bloody poofy woolly biscuits.  Another source recounts the slightly less dramatic circumstance of the baron’s cook concocting the dessert as a way to use up stale or slightly burnt sponge cake.  

It is likely the first lamingtons were invented in Amy Shauer’s cooking class and named after Lady Lamington, who was the school’s patroness and extremely interested in education for girls. (One elderly correspondent, who remembered those days well, commented that Lord Lamington was a pompous ass, and that no one would ever have named a cake after him. But Lady Lamington was much loved.)

This is one of those recipes you make when it is the ONLY thing you make!

Chocolate Icing-prepare first

Ingredients:

  • 1 c milk
  • 4 Tab (1/2 stick) unsalted butter
  • 1 Tab pure vanilla extract
  • 8 c confectioners’ sugar, sifted (2 lbs)
  • 1 c cocoa powder, sifted

Directions:

  1. Place the milk and butter in a small saucepan over medium heat.
  2. Heat until butter is melted.
  3. Transfer to a medium heat-proof bowl.
  4. Add the vanilla extract, confectioners’ sugar, and cocoa powder.
  5. Stir until combined.

Note: To ensure that icing stays at the proper consistency while the cakes are prepared, the bowl must sit over a pan of simmering water

Cake Ingredients: 

  • 1 c (2 sticks) unsalted butter, room temperature, plus more for pans
  • 2 2/3 c cake flour, (not self-rising), plus more for pans
  • 2 c sugar
  • 2 tsp pure vanilla extract
  • 4 large eggs
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 c milk
  • 2/3 c strawberry jam
  • 1 pound decimated unsweetened coconut  (It is the white fleshy part of the coconut, which is processed into smaller shreds or flakes.  After being cut or grounded into granules and/or slices, the coconut pieces are dried to remove maximum moisture from them.  Available at most supermarkets.) (You can run some in a food processor a day or two before and let it dry.)

Directions:

  1. Preheat oven to 325°.
  2. Butter two 9-by-13-inch baking pans.
  3. Line bottoms with parchment.
  4. Butter parchment.
  5. Dust with flour; tap out excess; set pans aside.
  6. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 3 minutes.
  7. Add vanilla and eggs, one at a time; beat until incorporated.
  8. Sift together flour, baking powder, and salt.
  9. Add to egg mixture in three additions, alternating with the milk and beginning and ending with the flour mixture.
  10. Divide batter between prepared pans.
  11. Place in oven.
  12. Bake until a cake tester inserted into middles comes out clean, about 30 minutes.
  13. Cool slightly on wire racks.
  14. Remove from pans. Turn out cakes onto racks; cool completely.
  15. Spread one of the cooled cakes with the jam.
  16. Place other cake on top.
  17. Using a serrated knife, trim edges of sandwiched cakes.
  18. Cut into 24 two-inch squares.
  19. Place the coconut in a medium bowl; set aside.
  20. Place the bowl of chocolate icing over a saucepan filled with 2 inches of gently simmering water.
  21. Place a jam-filled cake square in the bowl of chocolate icing; using forks to turn the square, coat all sides.
  22. Allow excess icing to drip off.
  23. Transfer square to bowl of coconut.
  24. Using clean forks to turn square, coat it with coconut.
  25. Transfer coated square to wire rack to stand until coating has set, about 15 minutes.
  26. Continue until all squares have been coated.

Serves:  24

Source:  Taste of Australia VPWL December 2014

 

Haricots Verts with Toasted Almonds and Caramelized Shallots

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You can use frozen green beans too, but defrost and dry them first.  Skip steps 1 – 5.

Ingredients:

  • Kosher salt, to taste
  • 3 lb. haricots verts or regular green beans, trimmed
  • 2 Tbs. unsalted butter
  • 1 Tbs. plus 2 tsp. olive oil
  • 5 shallots, thinly sliced
  • Freshly ground pepper, to taste
  • 3/4 cup sliced almonds, toasted

Directions:

  1. Bring a pot of salted water to a boil over high heat.
  2. Add the green beans and cook for 2 to 3 minutes.
  3. Drain.
  4. Immediately transfer to a bowl of salted ice water to stop the cooking.
  5. When the beans are cool, drain and set aside.
  6. In a large sauté pan over medium heat, melt the butter with the 1 Tbs. olive oil.
  7. Add the shallots.
  8. Season with salt and pepper.
  9. Cook, stirring occasionally, until the shallots begin to brown, about 6 minutes.
  10. Reduce the heat to medium-low and cook, stirring occasionally, until the shallots are caramelized, about 6 minutes more.
  11. Transfer to a paper towel-lined plate.
  12. In the same pan over medium-high heat, warm 1 tsp. of the olive oil.
  13. Add half of the green beans.
  14. Season with salt and pepper.
  15. Cook, stirring occasionally, until they are heated through and lightly browned, 3 to 4 minutes.
  16. Add half each of the shallots and almonds and stir to combine.
  17. Transfer to a bowl. Repeat with the remaining olive oil, green beans, shallots and almonds.
  18. Toss all of the beans together, then transfer to a serving bowl.
  19. Serve immediately.

Source: Taste of Australia VPWL December 2014

 

Hasselback Potatoes

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These can be prepared early and reheated.

Ingredients:

  • 25 small white potatoes (about 2 1⁄2 lb.)
  • 3/4 cup (1 stick) unsalted butter, melted,
  • plus more for brushing
  • 50 fresh sage leaves
  • Flaky sea salt (such as Maldon)

Directions:

  1. Preheat oven to 400°.
  2. Peel potatoes.
  3. Then use peeler to shave off some flesh as needed to give potatoes a smooth, rounded egg shape.
  4. Cut potatoes crosswise into thin slices, stopping 1⁄4” before cutting all the way through.
  5. Place potatoes on a rimmed baking sheet.
  6. Gently press down on them to fan slices in one direction.
  7. Brush potatoes all over with 1⁄2 cup butter.
  8. Tuck 2 sage leaves into each potato.
  9. Season with salt.
  10. Roast potatoes, brushing occasionally with more butter, until fork-tender, golden brown, and crisp, 25–30 minutes.

Source:  Taste of Australia VPWL December 2014

Green Goddess Mint Dipping Sauce

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This is not a creamy dipping sauce.  It could be if you added some sour cream, yogurt or cream cheese.  This was served with the Vegetable Christmas Tree.

Ingredients:

  • 1 bunch scallions
  • 1 bunch cilantro
  • 2 bunches mint leaves
  • 14 macadamia nuts
  • 1/2 c white balsamic vinegar
  • 4 oz extra-virgin olive oil
  • Sea salt and freshly ground pepper

Directions:

  1. Place scallions, cilantro, mint leaves, macadamia nuts, vinegar, olive oil, and 1/4 cup water in the jar of a blender.
  2. Season with salt and pepper.
  3. Blend until pureed.

Source:  Taste of Australia VPWL December 2014

 

Roasted Butternut Squash

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You can make some great “variations on a theme” with a sprinkling of seasonings”.  Try seasoned salt, Cajun seasoning, Italian seasoning, Chipotle (or chili) powder + ground cumin, or ground cinnamon + brown sugar (or maple syrup).

Ingredients:

  • 4 medium butternut squash (4 to 5 pounds total)
  • 1 c unsalted butter, melted and cooled
  • 1/2 cup light brown sugar, packed
  • 1 tablespoon kosher salt
  • 1 -2 teaspoon fresh ground black pepper

Directions: 

  1. Preheat the oven to 400°.
  2. Cut off the ends of each butternut squash and discard.
  3. Peel the squash and cut in half lengthwise.
  4. Using a spoon, remove the seeds and cut the squash into 1 1/4″ to 1 1/2″ cubes (large and uniform is best).
  5. Place them on a baking sheet.
  6. Add the melted butter, brown sugar, salt and pepper.
  7. With clean hands (seriously? The recipe TELLS you this?) toss all of the ingredients together.
  8. Spread out in a single layer on the baking sheet.
  9. Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.
  10. Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
  11. Adjust seasonings if needed.

Source: Taste of Australia VPWL December 2014

 

Boxing Day Meat Pies

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Boxing Day is the day after Christmas day – the day lords of the manor typically distributed “Christmas boxes” often filled with small gifts, money and leftovers from Christmas dinner to their household servants and employees, who were required to work on December 25, in recognition of good service throughout the year. These boxes were, in essence, holiday bonuses.

These little muffing size meat pies are great as finger food for that Heavy-Hors d’oeuvres-and-Dessert-Party.

Ingredients:

  • 1 Tab olive oil
  • 2 lb chicken thigh fillets, trimmed, cut into 1⁄2” pieces
  • 6 oz rindless short cut bacon rashers, chopped (a rasher is a thin cut slice of bacon.)
  • 6 green onions, chopped
  • 2 garlic cloves, crushed
  • 8 oz button mushrooms, sliced
  • 2 Tab flour
  • 1/2 cup chicken stock (not broth)
  • Salt and pepper
  • 1/3 cup light cooking cream (1/2 & 1⁄2)
  • 2 pkg Goya “Tapas Para Empanadas” (12/pk) thawed
  • 1 egg, lightly beaten
  • 3 sheets frozen puff pastry, partially thawed
  • Sesame seeds, to decorate

Directions:

  1. Heat oil in a large frying pan over medium-high heat.
  2. Add chicken in batches.
  3. Cook, stirring for 5 minutes or until browned.
  4. Transfer to a bowl.
  5. Add bacon to pan.
  6. Cook, stirring until golden.
  7. Add onion, garlic and mushroom.
  8. Cook until mushroom is tender.
  9. Return chicken to pan.
  10. Add flour.
  11. Cook, stirring for 1 minute.
  12. Add stock, salt and pepper.
  13. Reduce heat to low.
  14. Simmer, covered for 15 minutes or until sauce thickens.
  15. Stir in cream.
  16. Remove from heat.
  17. Cool. (this can be done in advance)
  18. Preheat oven to 400°
  19. Grease muffin tins.
  20. Place one Goya round in each muffin cup.
  21. Trim edge.
  22. Brush with egg.
  23. Spoon chicken mixture into cases.
  24. Cut puff pastry into rounds to fit the top of the muffins (A biscuit cutter-works perfectly).
  25. Dampen the edge of the pastry round
  26. Place the round over filling, damped side down.
  27. Trim edge.
  28. Seal edge with fork.
  29. Repeat with remaining puff pastry.
  30. Brush tops with egg.
  31. Sprinkle with sesame seeds.
  32. Bake for 25-30 minutes or until golden and puffed.
  33. Serve.

Yield 24 muffin tin sized

Source:  Taste of Australia VPWL December 2014