Friday, November 16, 2012

{Christmas Food to share}

For our November meeting we shared delicious Christmas food.

Shara's Cranberry and Walnut Brie Wheel
serves many, you can half the recipe and use a smaller brie wheel
1 cup                    port
1 cup (220g)        caster sugar
2 cups (240g)      frozen cranberries (dried cranberries will work if frozen are not available)
2 tsp                     cornflour
300g                     soft goat's cheese
150g                      gorgonzola dolce
1 large (3kg)       wheel of ripe brie
2 cups (200g)      walnuts, toasted and chopped
Watercress and toasted baguette, to serve

Place port, sugar and 1 cup water in a pan over low heat, stirring to dissolve sugar. Increase the heat to medium and simmer for 5 minutes or until syrupy. Add berries and cook for a further 2-3 minutes, stirring, until they start to burst. Mix the cornflour with 2 tbs cold water to make a smooth paste. Add to the pan and cook, stirring, for 1 minute or until thickened. Cool. (This cranberry sauce can be made up to 4 days ahead and kept refrigerated.)

Whiz goat's cheese and gorgonzola in a food processor until smooth.

Split the brie through the centre into 2 rounds. Place the bottom half on a platter. Spread with half the cheese mixture, sprinkle with half the walnuts and pour over half the cranberry sauce. Top with the remaining brie, cheese mixture, nuts and sauce, then garnish with watercress and serve with toasted baguette. Alternatively, cut small wedges and serve on plates with a green salad

Shara's Chocolate Caramel Crackers

Alison’s Corn Cakes
makes about 15 cake. Recipe from Gourmet Traveller December 2000
1 cob corn, husks and silks removed
¼ tsp sweet paprika
3 green onions, finely chopped
2 tbsp finely chopped coriander
2 eggs, lightly whipped
50g plain flour
1 tbsp vegetable oil
Salt & pepper
½ cup light sour cream
2 tbsp purchased chilli jam
100g crisp fried proscuitto, coarsley broken
2 tbsp chopped chives  

Remove kernels from corn and combine with paprika, green onion, coriander and eggs in a bowl and mix well. Add flour and stir until just combined, then season to taste. Heat oil in a large, non-stick frying pan and cook scant tablespoons of corn cake batter over medium heat until cakes are golden brown on both sides.
Top corn cakes with light sour cream, chilli jam and proscuitto. Serve sprinkled with chopped chives.

Goat’s cheese and onion marmalade on croutons
Recipe from Gourmet Traveller October 1999
5 cm square bread croutons
¼ cup olive oil
3 Spanish onions, thinly sliced
2 tsp brown sugar
1 tablespoon red-wine vinegar
250 g goats cheese         

Brush bread croutons with melted butter and toast in the oven until crisp.
Heat oil in a saucepan, add onion and cook, covered, over low heat for about 20 minutes until very soft.  Stir in brown sugar and vinegar and stir over medium heat for 1-2 minutes, then season to taste.  Spread goat’s feta over croutons and top with onion marmalade.

Skye's Fig and Walnut Paste

Skye's Watermelon and Feta Salad

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