Holidays are Coming

When holidays come around, I like to have things prepared in advance when possible. And sometimes I don't actually get everything done that I want to, but I do get some things out of the way. And, when it comes to food, parties and guests, I really prefer as much prep-work as possible to be done ahead, so I can spend time enjoying my guests. 

I prefer appetizer type things, making it more fun to be convivially mingling, glass of wine in hand, an occasional little appetizer bite to go with, all while chatting and having fun. In that line of thinking is where I go to plan a new appetizer. My question to myself is:

"What can I make that is easily picked up with fingers, makes minimal mess when biting into, and does not require utensils that would have everyone needing a third or fourth hand to juggle with while holding a glass of wine or other beverage?"

Layered Spread

This is my credo when making new appetizer recipes. In this line of thought then, I was thinking of a recipe my sister made for a party. It is a cream cheese/goat cheese mixture that is layered into a bowl or pan with a layer of basil pesto in one layer and a layer of chopped pimientos in another. It makes a lovely presentation. But it is someone else's recipe. That recipe called for pesto, generally meaning someone buys a jar of it at the store. Since I make my own, and prefer the flavors in My Favorite Pesto far more than anything in a jar from the store, I have already adjusted the recipe. But no matter how much I love pimientos, and no matter how good they taste in that combination, I wanted something else, something brighter, for the "red" layer.

I have fresh cranberries in the freezer. I like to keep bags of them for use at a moment's notice. So I got thinking I would like to make a sweet/savory mix with that deep jeweled red tone as the other layer.

Green Pea Pancakes

Another idea I had was the little Green Pea Pancakes I have made to top with Smoked Salmon Mousse. These are absolutely adorable, but I wanted more Christmas-like colors. The Green Pea Pancakes are tiny, being made in the bottom of the wells of muffin tins. They are a beautiful green, owing to the peas themselves, with no additional colors. They are not highly flavored, relying on the topping for the flavor. And I thought that these little "pancakes" would be great for the green part of some kind of combination. So when I came up with this cranberry mixture, I felt I could kill two birds with one stone, and use some of the cranberry mixture for these, by first piping some cream cheese/goat cheese mixture onto the green pea pancake and topping with a dollop of the cranberry mix - how lovely would that be? 

Spicy Cranberry Five Spice Relish

So the only thing was for me to create the cranberry mixture, which I sort of made on the fly, adding things as my "mental taste buds" directed. My goal was a slightly sweet, slightly tart, slightly spicy mixture that would stand up to the cream cheese, giving it some zip. I went with some oriental-leaning flavors, adding in Chinese Five-Spice and Gochujang sauce. I used pomegranate molasses for tartness. It tastes marvelous! Spicy, tangy, and a bit of heat. I used this in both ways I have mentioned so far, but it would also be great mixed into cream cheese or goat cheese (which would make an intense pink color), or over top of a block of cream cheese. It is highly spiced, so it will add brightness to any simple cheese base or bread or other neutral base.

Spicy Cranberry Five-Spice Relish

Makes about 1¼ cups

Spicy Cranberry Five Spice Relish

10 g / 0.40 oz / 1 tablespoon olive oil
60 g / 2.15 oz / 1 medium shallot 
20 g / 0.65 oz / 1½-inches fresh ginger, minced
93 g / 3.30 oz / ⅓-cup water
85 g / 3.0 oz / 6 tablespoons sugar
26 g / 0.90 oz / 1 tablespoon pomegranate molasses
23 g / 0.80 oz / 1 tablespoon Gochujang sauce
2g / 0.10 oz / 1 teaspoon good quality peppercorns, crushed
<1 g / 0.05 oz / 1 teaspoon Chinese Five-Spice Powder
1 teaspoon fresh thyme leaves
3 g / 0.05 oz / ½-teaspoon salt
170 g / 6 oz / 2 cups fresh cranberries, finely chopped

Heat a saucepan with the tablespoon of oil and saute the shallots gently until translucent and starting to brown. Add in the minced ginger and toss until fragrant. Add in all the remaining ingredients and stir well, then cook, stirring often, for 7 to 10 minutes, until the mixture has thickened. Cool and store in a tightly sealed container until needed.

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Now that I had the relish type condiment I needed, I proceeded to make the layered spread I wanted. This came together easily, though I allowed each layer to chill before proceeding with the next, so as not to cause too much mixing of the colored layers with the white cheese layers.

Festive Layered Cheese Spread

Festive Layered Cheese Spread

Festive Layered Cheese Spread

Makes about a 2-cup mold

CHEESE MIXTURE:
8-ounces cream cheese
8-ounces soft goat cheese (Chevre or Montrachet)
1 teaspoon fresh thyme leaves
1 clove garlic, finely minced
1 tablespoon olive oil

LAYERS:
2 - 3 tablespoons good quality Pesto
2 - 3 tablespoons Spicy Cranberry Five Spice Relish
 
Allow the cheeses to soften sufficiently to mix easily, then combine all the Cheese Mixture ingredients in a bowl and beat well by hand or with a hand mixer, until well combined and smooth.

Line a 2-cup mold (or bowl, or plastic storage container) with plastic film, large enough to line the mold and with overhang to flip over the top once filled. Carefully spoon about one-third of the cheese mixture into the mold, keeping the edges of the container clean. Tap the mold sharply on counter or other surface to ensure the cheese fits well into the lower edges. Top the cheese with the pesto, again smoothing carefully and evenly to the edges. Chill the mixture for at least half-hour, to firm the layers a bit.

Once firm, top the pesto layer with half the remaining cheese mixture, smoothing neatly to the edges of the container. Top with the Cranberry Five-Spice Gochujang Spread, and once more, chill to firm up. Once firm, top with the remaining cheese mixture, smoothing the top. Flip the ends of the plastic film over top, then cover tightly and chill for at least three hours or overnight (or up to 5 days) in the refrigerator.

To un-mold, turn the cheese mold out of its container, then carefully peel back the plastic film from the "top," and turn the top out onto a plate. Gently peel away the remaining plastic film, then with a knife, smooth any edges. Serve with crackers of choice or toasted baguette slices. 

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Once I got the mold made and refrigerated, I went on to make the Green Pea Pancakes. Done and cooling, I made another, similar, cheese spread that I intended to pipe in one large star atop the pancakes, then to top with a little dollop of the Spicy Cranberry Five-Spice Relish. Use one of these methods to top the pancakes:

• Use Ateco large open star tip #829 to pipe a single large star as in my photos, then setting a dollop of the relish in the center.
• Pipe an edge around the edge of the pancake with a smaller piping tip such as Wilton open star tip #32 and place the dollop of relish into the center well.
• Lacking piping tips or bags, simply spreading some of the cheese mixture atop the pancake, making a slight well in the center to hold the relish would also work perfectly, and still look just lovely. Try using tiny sprigs of rosemary to adorn the little appetizers.

Green Pea Pancakes with Cheese and Spicy Cranberry Five-Spice Relish

 

Green Pea Pancakes with Cheese and Spicy Cranberry 5-Spice Relish

Pancakes with Cheese and Spicy Cranberry Relish

Makes about 30 to 35

- One recipe Green Pea Pancakes
- Spicy Cranberry Five-Spice Relish

CHEESE SPREAD:
4 ounces cream cheese, softened
4 ounces soft goat cheese (Chevre or Montrachet), softened
1 teaspoon fresh thyme leaves
1 fresh clove garlic, very finely minced
2 teaspoons honey
1 tablespoon olive oil

In a small bowl mix together the Cheese Spread ingredients by hand with a spoon or with a hand mixer, until well combined and smooth.

Once Green Pea Pancakes are cooled, use one of the methods listed above to place the cream cheese mixture atop the pancakes, then top with a small dollop of the Spicy Cranberry Five-Spice Relish.



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Five Essential Spice Mixtures

We do not all cook alike. We do not all have the same, or even sometimes similar, tastes. But somewhere along the line, tastes will coincide, even if in a very small way. We do try to make something similar, or at least something that uses a similar flavor profile.

My taste in spices and spice mixtures may not coincide with yours. I do have more than the usual spices, I grant you. Still, sometimes a recipe will call for a spice mixture that you do not have. Often, you very well might have the ingredients on hand. Sometimes not. But, whatever your spice cabinet looks like, most would agree that making up a spice mixture fresh from whole seeds is going to taste better than pre-ground store bought, no matter how reputable. In addition, the ability to alter the mixture to reflect your own taste makes it more desirable still.

Cumin Seeds

For Example. Cumin.  

To me, cumin is a very over used spice. I agree it has its place in a lot of recipes, but for me, if cumin jumps out as a dominant flavor in a spice mixture or in a recipe - I just do not like it. This is my own taste. Obviously, for others this is not the case, because I have read and tasted enough recipes that require that I alter them or I just cannot enjoy it at all. When it comes to a spice mixture recipe, if it calls for 3 tablespoons of cumin, I will instead use a teaspoon or two.

Or Cilantro!

Cilantro Herb

Cilantro is so very disputed, and the line is hugely divided between the lovers and haters of this herb. I LOVE cilantro. I cannot get enough of it. I make one-egg omelets with a half cup of minced cilantro mixed into the egg. It is more like cilantro held together by egg. But I just love the flavors. Someone who cannot abide cilantro will be cringing at this description, but it is my personal taste.

So, here I want to present some spice mixtures that are, to me, essential. There are a lot of crossovers in the spice world, so despite Garam Masala being specifically Indian, is also used in many other recipes these days. Chinese Five-Spice is specifically Chinese, yet can be used in other applications with huge success. If you are carnivore, steaks likely play a big part in your life, and I have a wet rub for steaks that is just delightful. Or a spice mixture that is great on anything beef or pork. Not everyone cans their produce, but a good pickling spice is also good in other recipes. And so, here are my Five Essential Spice Mixtures. 

Allspice Berries

Beef & Pork Seasoning

Makes about 5 tablespoons (double or triple as desired)

1 tablespoon black peppercorns
1 tablespoon dried garlic flakes
1 tablespoon dried onion flakes
2 teaspoons dried lemon peel
1½ teaspoons yellow mustard seeds
1 teaspoon allspice berries
1 teaspoon coriander seeds
1 teaspoon dried oregano flakes
1 teaspoon dried dill herb

Place all ingredients into a spice grinder and grind to a powder. Store in an airtight jar in a cool, dry place, away from heat and light. 

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Chinese Five-Spice

Makes about ½ cup 

Chinese Five Spices

10 whole star anise
1 tablespoon Sichuan peppercorns
1 (4-inch) stick true cinnamon, crumbled
2 tablespoons whole fennel seeds
½ teaspoon whole cloves

Place all the spices into a dry skillet and heat, stirring constantly, until very fragrant. Turn onto a plate to cool, then grind in a spice grinder or coffee grinder used only for spices. Store in a glass jar with a tight-fitting lid in a cool, dark place.

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Garam Masala II

An alternate to my regular Garam Masala mixture, most of the spices are already in your spice cabinet, except, perhaps, the Tej Patta (Indian Bay Leaf - NOT our Bay Laurel leaf). If you do not have Tej Patta, it has a similar flavor to a bit more of cinnamon or cloves, so add a pinch more of those instead.

Makes about ⅓ to ½ cup

Tej Patta - Tamal Patra - Indian Bay Leaf

2 inches true cinnamon stick, crumbled (about 1 tablespoon)
1 - 2 Tej Patta (Tamal Patra) leaves, crumbled 1 tablespoon cumin seeds
1 tablespoon cardamom seeds
1 tablespoon cloves
1 tablespoon black peppercorns
1 tablespoon coriander seeds

Place all spices into a dry skillet and heat to fairly high. Stir very often, so the spices do not burn. When they are very fragrant, remove from heat to a plate to cool. Grind in a spice grinder or coffee grinder used only for spices. Store in a tightly sealed container in a cool, dry place.
 
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Pickling Spices

Pickling Spice Mix

Makes about ⅓ cup
 
2 (3-inch) cassia cinnamon sticks
1 (1-inch) piece whole dried ginger
4 whole bay leaves, crumbled
2 tablespoons whole coriander seeds
1 tablespoon whole mustard seeds
2 teaspoons whole cloves
1 teaspoon whole mace blades, crumbled
1 teaspoon whole allspice berries
1 teaspoon dill seeds
1 small dried red chili pepper, crumbled

Place the cinnamon sticks and the whole ginger into a baggie, or between towels and pound with a hammer or other heavy object until in medium small bits. Place in a small bowl, along with all the rest of the ingredients and toss to combine. 


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Wet Rub for Steaks

Makes enough to season about 3 or 4 steaks

Wet Rub Ingredients

 
1 tablespoon fresh rosemary, minced
1 teaspoon Grains of Paradise, optional
¼ teaspoon black peppercorns
2 teaspoons Kosher salt
3 cloves fresh garlic, more to taste
1 teaspoon Beef & Pork Seasoning Mix (above)
2 tablespoons olive oil

If making with fresh whole spices: Place rosemary, Grains of Paradise, black peppercorns and kosher salt into a mortar and grind with pestle until fairly fine, or to taste. Add in the garlic and pound to pulverize completely into a paste. Add in the olive oil and Beef & Pork Seasoning Mix and combine. Use hands to rub onto steaks at least 2 hours prior to grilling. Allow to rest at room temperature. Grill as desired.

If making with pre-ground spices: Use fresh rosemary; dried will never give the same flavor or texture. Place the rosemary into a small bowl. Use fresh garlic, finely minced, or passed through a garlic press and add to the rosemary in the bowl. Add in the finely minced rosemary, ground Grains of Paradise if using, the pepper, salt, Beef & Pork Seasoning Mix and olive oil and stir well to combine. Rub all over the steaks and allow to rest at room temperature for at least 2 hours. Grill as desired.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.