Woolwich & Wellesley Township's Local Community Newspaper | Elmira, Ontario, Canada
Support
Follow
Get notified of breaking news and more in the community.

Sign up for The Weekly. A Round up of the most important stories of the week, Breaking News and additional exclusive content just for subscribers.

Some appetizers for the spring in the works

The calendar says it’s spring, as does the fact we’ve enjoyed the maple syrup festival, though the weather can’t seem to make up its mind. Still, spring is the season that brings families and friends together for celebration. Confirmations, graduations and showers are being planned, with many awaiting the big milestones.

Appetizers and desserts are a simple and easy way to show your family and friends how happy you are for them. Don’t be afraid to ask for help. These are busy times and we tend to make decisions based on convenience. This is OK as long as the end result is your vision. Our shower cooking class is full of ideas for appetizers. The lovely ladies from Basics Beauty and Beyond are coming to enjoy these recipes, celebrating the upcoming marriage of one of their team.

These recipes have been tested many times and I still get requests for them. Prepare for your event ahead of time. Do your shopping before the weekend, and work towards your goal throughout the week. These treats are simple to prepare and enjoy.

Crostini

two ways:

Curried cheddar and sundried tomato

 

3/4 cup cheddar cheese

1/4 cup sundried tomatoes

1/4 cup green onion chopped

1/3 cup mayonnaise

1 tsp curry

Focaccia bread sliced into 1/2” thick slices

Preheat oven to 400F;

Combine cheese, sundried tomato, onions, mayo and curry until blended. Refrigerate until needed;

Mound the topping on the baguette and bake in oven until puffed and melted, about 10 minutes.

 

Tomato pesto and goat cheese

 

1 bunch of basil

1 clove garlic

1/4 cup asiago cheese

2 tbsp pine nuts

1/3 cup olive oil

Floralane cherry tomato (halved)

Goat cheese

In food processor combine basil, garlic, asiago, pine nuts and olive oil. Puree;

Spread pesto over the bread slices and place cherry tomato on top, crumble goat cheese over the top and place in oven until the goat cheese is soft;

Plate and serve warm.

 

Martini Chicken Satays

 

5 boneless skinless chicken breasts

1/4 cup dry vermouth

1/4 cup stuffed olives

1/2 tbsp Dijon mustard

2 cloves garlic

2 tbsp Italian seasoning

4 tbsp olive oil

Zest of 1 lemon

Stuffed green olives for garnish

Slice chicken breast into long pieces;

In food processor, place all other ingredients and pulse;

Marinate chicken for 15 minutes;

Skewer each slice of chicken and place on parchment-lined baking sheet and bake for approximately 12 minutes; Add olive to skewer for garnish. Lemon

Pudding Cakes

 

1/4 cup butter

1 cup + 2 tbsp sugar

3 tbsp lemon zest

6 egg yolks

6 tbsp flour

1/2 cup lemon juice

2 cups milk

8 egg whites

Line bottom of ramekins;

Cream butter, 1 cup and 1 tbsp of sugar and lemon zest;

Add egg yolks, one at a time, mixing well after each egg;

Add flour and mix well;

Add 1/4 cup of lemon juice and milk. Mix until combined;

In a separate bowl beat egg whites and remaining sugar until stiff peaks form. Fold gently into batter;

Pour into paper lined ramekins. Bake in water bath @ 325F until golden brown and firm.

 

Total
0
Shares
Previous Article

Out for the ride of their lives

Next Article

Ride ‘n’ Stride organizers looking to boost numbers

Related Posts
observerxtra.com uses cookies to personalize content and ads, to provide social media features and to analyze our traffic. See Cookie Policy.
Total
0
Share