Pigs in a Blanket

This  cottage cheese pastry is one I have used in the past for sweet rolls...specifically Orange Glazed Cheese Pastries.  But I discovered it is also a great pastry for savory appetizers.  Wee sausage rolls make a yummy appetizer served with a mustard dipping sauce, pickles and cheese. 

• 2 cups flour
• 1/2 teaspoon salt
• 1 cup butter, cold
• 1 cup creamed cottage cheese
• 1 package (500 grams / 1 pound)  cocktail sausages

1. Combine flour and salt in a large bowl.
2. Using a large-holed grater, grate the butter and stir into flour mixture.
3. Add creamed cottage cheese (I like to process the cottage cheese slightly in the blender to get rid of lumps first).
4. Mix until smooth. 
5. Wrap in plastic and chill for several hours.
6. Divide the dough into 6 equal parts and shape into disks.
7. On a lightly floured surface, roll each disk into a fairly thin circle, about 1/8-inch thick. 
8. Cut each circle into 8 wedges, pizza style. Using a pizza wheel works great for this. 
9. Place one wee cocktail sausage on the wide edge of each wedge, and roll up pastry around the sausage.
10. Place the pointy side down on a baking sheet covered with parchment paper or well greased. 
11. Bake at 375° for about 15 minutes or until light golden brown.
12. Remove from oven and place on a wire cooling rack.

Yield: 48 rolls

*These can also be frozen and re-heated before serving.

 

Cheerios Fruit and Nut Bars

Photos of cheerio bars kept popping up here and there...and piqued my interest.  Why not use my recipe for puffed wheat squares and make a few substitutions?  That's what I did...and they were a hit! 

• 4 cups cheerios
• 2 cups fruit and nut trail mix (or your favorite combination of nuts, seeds and dried fruit)
• 1/3 cup butter
• 1/2 cup syrup (corn syrup or golden syrup)
• 1 cup brown sugar
• 2 tablespoons cocoa
• 1 teaspoon vanilla

1. Combine cereal, fruit and nuts in a large bowl.
2. Combine butter, syrup, brown sugar and cocoa in saucepan.   Cook over medium heat until mixture comes to a full boil.  Boil stirring constantly for one minute. 
3. Remove from heat and stir in vanilla.
4. Pour brown sugar mixture over cereal and stir well to coat.
5. Turn into a greased 9" x 13" pan  (or a 10" x 15" bar pan for a thinner bar).
6. Press flat with a spatula sprayed with cooking spray. 
7. Allow to cool 10 minutes and cut into bars of desired size.

*Tip ~ Line pan with parchment paper and remove unsliced squares to the cutting board before slicing.  Use a sharp knife or a pizza cutter.

Lemon Basil Carrot Bundles

With many people planning turkey dinners for this weekend, here's a veggie plate suggestion that might just be a good addition to your menu.  The carrots can easily be prepared in advance, and re-heated at the last minute.  They taste as good as they look!

• 8 large carrots (about 2 pounds)
• 8 stems of green onion
• 3 Tablespoons butter, melted
• 3 Tablespoons lemon juice
• 1/2 teaspoon garlic salt
• 1 teaspoon dried basil

1. Pare or scrape carrots. Then cut into strips about 3 inches in length.
2. Cook carrots over medium heat until tender crisp.
3. Remove from heat.  Drain and rinse with cold water.
4. Place onion greens in a covered dish in the microwave.  Cook on high for 30 seconds.  Cool and use limp onion greens as ropes to tie the carrot bundles.
5. Gather carrot strips into eight bundles.
6. Tie each with an green onion stem. Trim off ends of carrot bundles to even out lengths, if desired.
7. Place bundles in a shallow bowl and drizzle with lemon basil mixture.
8. Cover and chill until serving time. 
9. Reheat in microwave oven for about 3 minutes or until piping hot.
10. Serve on a bed of steaming green peas, if desired!

Serves 8

Enjoy!

Apple Fritter Rings

It's autumn and we are enjoying apples every-which-way these days.  Once a year we have apple fritters...this year they became apple ring fritters.  I used a mandolin slicer to get thin (1/3 inch) slices and a dollar store apple corer to remove the core.

Apple Ring Fritters

• 1 1/4 cup flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup milk
• 2 eggs
• 3 large tart apples
• 1 1/2 cups vegetable oil
• 1/4 cup sugar 
• 1/2 teaspoon cinnamon

1. Blend flour, baking powder and salt in a mixing bowl.
2. Beat eggs and add milk; pour into flour mixture, stirring until smooth. 
3. Peel, core and cut apples into thin slices.
4. In an electric skillet or a heavy frying pan, heat oil to 375°. 
5. Dip apple rings into batter to coat and place into hot oil.
6. Fry several at a time until golden...turning over to cook on both sides. 
7. Drain on paper towels. 
8. Combine sugar and cinnamon and sprinkle over hot fritters.  Or, serve warm with syrup.

Yield: about 18 - 24 fritters

And just for the fun of it...I tried apple ring pancakes using the very same method.

• Peel the apples. 
• Remove core. *If you do not have a corer, slice first and then use a biscuit cutter to cut out center circle.
• Slice thinly.
• Dip each apple slice into your favorite pancake batter. (I added 1/2 teaspoon cinnamon to the batter).
• Transfer the apple slices to greased and pre-heated skillet. 
• Cook on medium heat for 1 to 2 minutes, and then flip. 
• Cook until golden brown.
• Drizzle with syrup and enjoy!

 Both the fritters and the pancakes were great.  My pick?  The fritters, of course!

Cheesy Onion Rolls

Last summer, while in Winnipeg for some Celebration book launch events, we enjoyed some wonderful cheesy onion rolls made famous by a local bakery.  I came home with the recipe and am sharing my copykat version with you today.  The yeast dough I used is not the bakery original, but my favorite refrigerator yeast dough. 

Yeast Dough:

• 2 cups very warm water
• 1/4 cup potato flakes (instant mashed potatoes)
• 2 tablespoons yeast (instant, fast rising)
• 1/2 cup sugar
• 1 tablespoon salt
• 2 eggs beaten
• 1/2 cup butter (or margarine)
• 6 - 6 1/2 cups flour

1. Stir together the water, potato flakes and sugar. 
2. Add eggs, softened butter, and yeast mixed with 3 cups flour. 
3. Beat with mixer on high speed. 
4. Add remaining flour 1/2 cup at a time until a soft but knead-able dough is formed. 
5. Knead well. 
6. Place in a greased bowl.
7. Cover and let rise until doubled in bulk. (About an hour in a warm place.)

Filling:

• 2 tablespoons butter, melted
• 3 cups Cheddar cheese, shredded
• 1 medium onion, thinly sliced
• 2 tablespoons poppy seeds
• 1 egg, beaten (for egg wash)
• 1/2 cup mayonnaise

 Directions:

1. Punch down dough, and divide in half.
2. Roll each half out to form a 16 x 12 inch rectangle.
3. Brush each piece with half the melted butter; sprinkle each rectangle with half the cheese and poppy seeds.
4. Beat egg, and brush lightly over long edges.
5. Starting at one long side, roll up tightly, pinching seam to seal.
6. Cut thick slices (about 1 1/2") and place on parchment lined baking sheet about 2 inches apart. 
7. Press buns to flatten to about 3/4" thick.
8. Cover and let rise in warm place until doubled in size (about 1 hour).
9. Brush lightly with beaten egg.
10. Top each roll with onion slices. 
11. Add a dollop of mayonnaise on top of each bun (about 1 teaspoon).
12. Bake at 350°F for about 25 minutes or until golden brown.
13. Cool on racks.

Yield: 20 large cheesy onion rolls.

*Here's what I love about this dough.  It is a wonderful refrigerator dough...and keeps well for several days in the fridge in a sealed container.  It is a simple thing to use half the dough for cheesy onion rolls today...and refrigerate the rest to use for cinnamon buns or more onion buns tomorrow (or the tomorrow after that!). 

Served alongside a salad...these cheesy onion rolls have been a lunchtime favorite in recent months.

 

Tuscan Tomato Basil Soup

We have a favorite soup that comes from the Safeway deli...a zippy tomato and basil bisque.  Here's my version of that soup...one I make in fall when the tomatoes are plentiful.  I'm sure it could also be made with canned tomatoes...but fresh is always better.  It also freezes well...to be enjoyed later. 

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 medium sized butternut squash, peeled and cubed
• 4 cups peeled and diced fresh tomatoes (or 4 cups canned diced tomatoes)
• 2 cups chicken broth
• 2 Tablespoons fresh basil, chopped
• 1 teaspoon thyme or oregano
• salt and pepper to taste
• 1/4 teaspoon cayenne pepper
• 1 cup cream (or 1/2 cup milk and  1/2 cup sour cream)

Method

1. Heat olive oil in large pot, over medium heat.
2. Add garlic, onion and bell pepper.  Cook and stir for about 10 minutes, or until soft.  
3. Add broth, squash, tomatoes, basil and thyme (or oregano).
4. Cover and simmer for about 35 minutes, or until very tender. 
5. Purée soup in a blender (in small batches).
6. Return pot to stove and re-heat on medium-low heat.
7. Add seasonings and cream and heat until steaming, stirring as necessary.

 

Damson Plum ~ Jam, vinaigrette and plum sauce

Damson plums are a beautiful fruit from a bygone era...and often hard to find in this modern age. They are a European variety of plum that originated in England and around the Black Sea.  Damson plums are small, round and dark purple with intense colour and flavour...which makes them perfect for jams, jellies and preserves.
 

 

Here in the Fraser Valley, they are ripe for the picking in September...just as summer is about over. We happen to have friends with Damson plum trees on their yard and have enjoyed many delicious gourmet treats from these wee plums in recent years.  

 

 

The downside to preserving Damsons is that most varieties are not freestone, so removing the pits can be a bit of a challenge.  The simplest way to do that is to simmer the plums and then pick out the pits by hand.  Here's how:

• Wash and pick over the plums.
• For every 8 cups of  plums add 3 cups water. 
• Combine the plums and water in a large heavy-bottomed pot. 
• Bring to a boil; reduce heat and simmer for about 30 minutes, stirring occasionally.
• Allow to cool enough to handle and then fish out the pits.

*I put them through an old-fashioned food mill (the kind with the wooden pestle), and then removed the pits from the pulp left left behind with gloved hands. The pulp goes back into the plum mixture.

Damson Plum Jam:

• 6 cups prepared plums
• 4 cups sugar

Measure the plum puree into a large heavy-bottomed pot.  (For every cup of prepared plums, add 2/3 cup of sugar. You can cook up slightly larger or smaller batches than the one posted here.)
Bring to a boil over medium-high heat.
While stirring, continue to boil rapidly for 20 minutes...or until mixture coats the stirring spoon.
As the jam cooks, remove any pits you may have missed.
Remove from the heat; stir and skim for several minutes.
Pour into hot sterilized jars and seal.

This makes a soft-set jam...perfect for spreading on biscuits or breads.  Damson plum jam is also a great addition to sauces and dressings.

 Plum Sauce:

• 1 cup plum jam
• 2 Tablespoons vinegar
• 1 tablespoon brown sugar
• 1 tablespoon minced onion
• 1 teaspoon red pepper flakes
• 1 clove garlic, minced
• 1/2 teaspoon ginger

1. Combine all ingredients.
2. Bring to a boil over medium heat while stirring.
3. Remove from heat.
4. Allow to cool; store covered in the refrigerator.

*Serve with chicken or with pork.

Plum Vinaigrette Dressing: 

• 5 tablespoons Damson plum jam
• 1/4 cup white-wine vinegar
• 1 tablespoon Dijon mustard
• 1 cup canola or olive oil
• 1 tablespoon minced onion
•   salt and freshly ground pepper  to taste

1. In a blender, pulse the preserves, vinegar, and mustard until smooth.
2. Slowly add the oil until smooth. 
3. Add the onions, salt, and pepper; pulse briefly. 
4. Refrigerate in a bottle.

This dressing goes well with a salad of mixed greens, chopped red onion, fruit (peaches or nectarines), feta cheese and toasted almonds or pecans.

* * * * * 

Those are a few of the Damson plum dishes we have enjoyed here recently.  These are not my grandma's Damson plum recipes however.  She baked Platz (coffee cake) using this delectable fruit.  It tasted great but should have come with a warning attached...beware of pits!

Have you got a Damson plum memory, recipe or story you would like to share with us?