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.

Appetizer Ideas for your New Year's Parties

I love making appetizers for parties. It is a great way to make things ahead. It is a great way to have a lot of variety, so everyone has a choice. While it may take a bit more in serving plates and such, I just love seeing a lot of variety on a table. I am going to give a little reprise of some of my successful and favorite appetizer recipes here. Peruse these ideas and see if any of them might work for your festivities.

My Favorite Pesto

I go heavy on parsley in this basil pesto, as parsley is a natural breath deodorizer. With lots and lots of garlic in this recipe, it is wonderfully flavored and so very handy. Use it as a spread on crostini, then lightly broil. Mix it with cream cheese or other soft cheese to make a dip or spread with less punch. And if you just love garlic, just spread it on bread or crackers. Use pesto in a grilled cheese sandwich. Options are endless.

Makes about 2 cups
 

My Favorite Pesto

2 cups tightly packed basil leaves
2 cups tightly packed Italian parsley leaves 
4 to 6 cloves garlic
3 tablespoons pine nuts (or sub walnuts)
1 cup grated Parmesan cheese
2 tablespoons butter
⅓ cup olive oil
½ teaspoon freshly ground black pepper
½ teaspoon salt

Place all ingredients except olive oil into the bowl of a food processor. Pulse at first, scraping down often to process all ingredients until very finely ground, then begin drizzling in the olive oil until it is completely incorporated. Store the pesto in a container with a good seal and it should keep well in the refrigerator for up to a month. If it will not be used soon, this pesto freezes perfectly. Allow it to thaw in the refrigerator overnight before using. 

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Bacon Wrapped Dates

Simple to make. Line your rimmed baking sheet with parchment for easy cleanup.

Makes 24

Bacon Wrapped Dates

12 slices center cup bacon
24 Medjool dates, pitted

Preheat the oven to 500 degrees. Line a baking sheet with parchment or foil and set aside. Soak 24 toothpicks in water for at least 15 minutes, to prevent them burning in the oven. 

Cut the bacon slices in half. Wrap each date with one bacon half-strip and skewer with a soaked toothpick to keep in place. The toothpicks are not strictly necessary, but do help the appetizers to hold together while baking. Set the wrapped dates on the prepared baking sheet, seam side down. Bake them for six minutes. Use tongs to flip them over, then bake for a further 2 to 4 minutes. Watch closely at this point, they will burn easily. Serve warm or room temperature.

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Pistachio & Almond Paste Filled Apricots

Pistachio & Almond Paste Filled Apricots

Simple to make, easy to make a day or two in advance, these are the perfect blend of sweet, tart and salty crunch.

Makes about 30

1 bag dried apricots, preferably quite soft
1 can Solo brand Almond Paste
1 small bag shelled pistachios

Open each dried apricot along a seam (they are already cut, since the pit has been removed). Take a teaspoon sized bit of almond paste and roll into a football shape, then stuff this into the opened apricot. Press one or two pistachios into the almond paste.

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Spinach & Fillo Triangles (Mini Spanakopita)

In recent years I have chosen to make Spanakopita Cups, though making these triangles wrapped in fillo are not only beautiful, but somehow even tastier. These can be frozen for a few days, well covered, and baked when needed. 

Makes 30 to 40, depending on size

Spinach & Fillo Triangles or Spanakopita

1 large egg
½ medium onion, finely chopped
¼ pound Feta cheese
4 ounces cream cheese
1 (9 to 10-ounce) package frozen chopped spinach
1 tablespoon chopped Italian parsley
1 tablespoon fresh dill weed, minced
1 - 2 cloves garlic, minced
1 package fillo sheets
1 stick unsalted butter, melted

Have the fillo pastry in the refrigerator overnight, or on the counter for at least two hours before using. Set the spinach in a colander to thaw. Once thawed, squeeze to release as much liquid as possible. Set into a bowl.

In another bowl, beat together the egg, onion, garlic and Feta cheese. Add the cream cheese and beat to combine, then add in the squeeze-dried spinach, parsley and dill.

Unwrap the fillo pastry, and have ready a damp towel to cover it. Remove two sheets from the pile and stack them together on a dry surface. Brush the top sheet with the melted butter, then cut the sheets lengthwise into 2 or 3-inch wide strips. Each long, stacked strip will make one triangle shaped appetizer.

Place a teaspoonful of the spinach filling onto one end of one of the strips (figure a). Fold one corner over to the opposite side, forming a triangle that encloses the filling (figure b). Fold the point down over the fillo (figure c), then flip this filled triangle once more over to the opposite corner (figure d), and continue in this manner until the entire strip of stacked fillo is folded. Brush the outside of the little triangle packet with melted butter, then set onto a clean, ungreased baking sheet.

Repeat this process with the remaining strips of buttered fillo, then begin anew with two more stacked sheets of fillo, until all the filling is used. If baking immediately, preheat the oven to 375 degrees, then bake the triangles for about 20 minutes, until golden. 

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Brie & Cherry Cups

These little bites are also a bit fussy to prepare, but the results are not only pretty as a picture, but just as delicious as they look festive.

Makes 36

Brie & Cherry Cups

1 sheet frozen puff pastry dough, thawed
⅓ to ½ cup red cherry preserves
4 ounces Brie cheese, cut into ½-inch squares (about 36)
¾ cup pecans or pistachios, chopped

Preheat oven to 375 degrees. Spray the wells of 36 tiny mini-muffin tin cups with cooking spray. Press one square of the puff pastry into each of the little wells, pressing the center well down into the cups with a finger. Bake for 10 minutes. Press the (now puffed) centers down with the handle end of a wooden spoon, then continue baking for 6 to 8 minutes longer, or until nicely golden.

Immediately press the centers down again. Place one Brie cube in the center and top each with ½-teaspoon cherry preserves and a bit of the chopped nuts. Bake for 3 to 5 minutes more, or until the cheese is melted. Serve warm.

NOTE: A simpler way to make these: Set a .5ounce bit of Brie in a premade phyllo cup, bake until the brie melts, about 8 minutes, top with a cherry from a jar of preserves and a couple of crushed pistachios.

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Southwest Frittata Bites 

These are just a variation on Millard's Artichoke Mini-Quiches, but no matter which variation, these are easy and delicious.
 

Southwest Frittata Bites

Makes about 40 mini tart sized appetizer bites

3 (4-ounce) cans mild green chilies, drained 
8 ounces shredded Mexican Blend cheese
6 to 8 scallions, minced
3 slices thick-sliced bacon, fried crisp, chopped
5 eggs, lightly beaten
Salt & pepper, to taste
1 small can pickled jalapeno slices, drained, optional

Preheat oven to 350 degrees. Lightly spray the wells of the mini tart pans with cooking spray and set aside. In a mixing bowl, combine the first 4 ingredients, then pour in the eggs, mixing to combine. Season with salt and pepper if needed. Fill the prepared mini-tart wells about ¾ full. Bake for about 15 minutes, or until they begin to turn golden on top.

If desired, before baking, set one jalapeno slice on top of each.



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.

Appetizers for Another Wine Tasting

Each year, for the past few years, the Aberdeen Boys and Girls Club has been holding a large fundraising event. Wines are available to try and many people bring foods in, myself included, to eat while walking around tasting wines. My stance on this is to make particular foods that will pair the best with the wines I am serving at my table, and this has made my table sought after. I believe this has much to do with the fact that if a wine and food are properly paired, both the wine and the food will taste better.

Four of the Appetizers Served: Clockwise from top left: Lemon Artichoke Pesto Crostini, Smoky Beef and Currant Empanadas, Spanakopita Cups and Potato and Pea Samosas with Green Chutney

few years back, in with the auction held each year for a wine tasting for 20 to 25 guests at someone's home, my appetizers have been included as a part of the auction. This year, the people who won the auction held their wine tasting this past Friday evening. Generally, I am not informed of what particular wines the wine distributor will be bringing, so I go about creating appetizers that will possibly pair with at least a couple of wines, and ensuring that things will taste good.

At this wine tasting, the couple hosting chose to try each appetizer with wines I suggested might be best, and then taking it a step further and testing others, to see how they paired. I was extremely happy to see this approach, and there turned out to be some exceptional pairings. 

Rosemary & Parmesan Wafers

All the 6 appetizers I made were ones I had made before, minus the Rosemary Parmesan Wafers (recipe below). For example, I had made the Smoky Beef and Currant Empanadas a few years ago, originally to pair with a Malbec at the B&GC fundraiser. While they also went well enough with the Malbec at the wine tasting on Friday evening, it was an amazingly "smoky" flavored Zinfandel (Predator Old Vine Zinfandel, 2015) that really stole the show as a pairing for the smoky flavors of the empanadas.

Another surprise was the wines that paired with the little Potato & Pea Samosas. For the Samosas, I originally made them as Chicken and Raisin Samosas, to serve with a White Conundrum wine. They are easily made into Potato Pea Samosas by increasing the amount of potatoes in the recipe to 1½ pounds and eliminating the chicken entirely. A White Conundrum blend was also served at the wine tasting on Friday, and that was the direction I steered people. But while it was really a lovely pairing, I got thinking about a Carmenere wine I had researched years ago. The distributor had brought a different Carmenere (and the second I have ever tried) to this wine tasting, and I recalled how the articles I read on Carmenere stressed that it went well with things that contained cilantro. Since the green chutney I served with the samosas was made with cilantro and mint, I wondered. . .

And again, this was a most fantastic pairing, far better than even the Conundrum White. A total surprise and just perfect. The Carmenere was Casillero del Diablo Reserve, 2015. 

Other appetizers went well with the wines I suggested, such as the Hoisin Pork with Blackberry Chutney, which I wrote about when I tested the recipe on July 14th. I figured that its best match would be a Pinot Noir, and it certainly was. Anything more forcefully flavored just did not work at all, and I tasted it with a Cabernet, a Merlot, and also with a red blend. None of these did the appetizer any favors. The Joel Gott Oregon Pinot Noir 2012 was perfection with this appetizer. 

Rosemary & Parmesan Wafers

It was a really wonderful opportunity to taste and test wines with appetizers, particularly since I do so much of this king of food and wine pairing. At the last minute, I decided to add in one last appetizer, little Rosemary Parmesan Wafers, thinking it might just pair well with a Chardonnay. At home, I happened to have a Cabernet Sauvignon open, so I tasted one of the little wafers with that Cab, and it went wonderfully well. I was anxious to taste them with the Folie a Deux Russian River Valley 2014 Chardonnay, and this also did not disappoint. 

I omitted the chicken from two appetizers, mainly because at least one of the attendees at the wine tasting on Friday was vegetarian. The recipes themselves are easily made without the chicken. In the case of the Lemon Artichoke Pesto, when I made it originally, I first made the Lemon Artichoke Pesto and then sauteed the chicken in a pan and then pulsed it in the food processor, before adding it to the Pesto. I had tasted the pesto to see if the flavors were good on their own; they were fabulous. Once adding the chopped chicken, it made more, of course, and it tasted good, but it tasted good either way. If choosing to make this recipe (click the link to the recipe title above), simply omit the chicken and the next couple of ingredients, and proceed. The recipe was originally created to pair with a Pinot Grigio, and it paired nicely with the New Zealand, Peter Yealands Pinot Gris 2014, as well as with the Folie a Deux Chardonnay mentioned previously.

The Spanakopita Cups I made are such a tasty little treat and so very simple. With the flavors of spinach and Feta cheese, they pair excellently with a Sauvignon Blanc wine. In this case, it was Decoy, Sonoma County Sauvignon Blanc 2015. Interestingly though, there was a rosé that also paired well, having just enough acidity to work with the flavors. It was a Jean-Luc Colombo 2014 Cape Bleue Rosé.

Rosemary Parmesan Wafers

Rosemary Parmesan Wafers

Makes about 55 to 60 wafers

3 tablespoons sugar
2 tablespoons finely minced fresh rosemary leaves
½ cup almond meal
2 cups all-purpose flour
2 ounces Parmesan cheese, grated finely 
½ teaspoon salt
½ - 1 teaspoon coarsely ground black pepper
2 sticks (½ pound) cold, unsalted butter
2 egg yolks, lightly whisked 

In a small bowl, rub together the sugar and rosemary. Or, pound with a mortar and pestle. Pour this mixture into a food processor and add in the almond meal, flour, Parmesan and salt. Pulse to distribute ingredients. Cut the cold butter into small cubes and add them all at once to the bowl of the processor and pulse until the mixture resembles coarse meal. Drizzle the egg yolks into the bowl and pulse until the mixture begins to come together into a ball. Turn the mixture out onto a greased surface and divide in two halves. Roll each half of the dough into a long, narrow cylinder, the length of a paper towel roll. If you have an empty paper towel roll, or two, these will make excellent tubes to house the dough later. 

Once each half of dough is rolled into a neat cylinder, set two pieces of plastic wrap onto a counter and set the dough roll at one edge. Roll tightly and twist the ends to seal. If the paper towel roll is handy, slide the dough into the tube. Repeat with the other roll of dough.

Place the rolls of dough into the refrigerator for at least two hours or up to two days. If in a rush, freeze the dough for about 30 minutes. If the dough is left in the freezer for longer, it will have to be slightly thawed in order to slice them and bake.

Preheat oven to 350 and line two baking sheets with parchment. Remove one roll of dough from refrigerator or freezer and unwrap from the plastic film. Set the roll on a cutting surface and slice into ¼-inch thick slices. Set the slices of dough onto the prepared baking sheets, about 1-inch apart. Bake the wafers for about 15 minutes, or until very lightly browned at the edges. The wafers will seem quite soft at first, but will firm up once cooled. 

Store in an airtight container for up to 2 days.

These wafers make a wonderful pairing with a Chardonnay or Cabernet Sauvignon Blanc wine.

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.

Creating a New Appetizer for a Wine Tasting

Smoky Beef & Currant Empanadas

At each year's event to benefit the Boys and Girls Club of Aberdeen, there is an auction held for a wine tasting for 20 to 25 people, to be held in the winning bidder's home - with appetizers by A Harmony of Flavors (that's me!). This year, the people that won the auction are holding their wine and food tasting on August 4th, so it's right around the corner.

Two things I planned to make, just because they are scrumptious, and because they easily pair with certain types of wine, are my Smoky Beef & Currant Empanadas and Chicken & Raisin Samosas.  The Empanadas were originally served with an Argentine Malbec, but they will also pair nicely with a

Chicken & Raisin Samosas

full bodied Cabernet, which will likely be served at this upcoming home wine tasting. The Chicken and Raisin Samosas originally paired with a Conundrum White, which was a blend of Sauvignon Blanc, Chardonnay, Viognier, Semillon and Muscat Canelli. With or without the chicken (some at this upcoming wine tasting may be vegetarian, so I try to have something for everyone), they will pair with Chardonnay or possibly a Sauvignon Blanc, if it's not too much on the tart side. 

Spanakopita Cups for Sauvignon Blanc

So, I had something to go with a strong red and something to go with a rounder, buttery white like Chardonnay. Next, I thought about the more austere whites, like Sauvignon Blanc and opted to use the Spanakopita Cups, since spinach and Feta cheese are both things that will pair with that white wine. My original Spanakopita recipe is for the spinach/feta mixture to be rolled, flag-like, in phyllo dough. In

Spanakopita Cups

order to simplify while still using phyllo, I used frozen phyllo cups. Making the filling mixture just the same, I then filled two packages worth (30 in all) of phyllo cups with the mixture, then set the cups onto a baking sheet in the center of a preheated 375-degree oven for about 12 minutes, until the filling is set and the phyllo cups are golden. Click the link for my Spanakopita Cups.

But then, what could I make to pair with a softer red, like a Pinot Noir or maybe a fruity Zinfandel or Merlot? I never know what wines the wine representative will bring to these tastings, so I try and prepare for most possible options. I thought about blackberries, because I had just bought a bunch of them, and thinking maybe making something like a chutney of sorts would go nicely with pork. But then, what to do with the pork? 

Hoisin Pork with Blackberry Chutney

Many years ago, for an impromptu wine tasting I held for family, my sister brought a pork tenderloin, that her husband would grill just before we sat down to taste and pair. I asked, since the pork was supremely tasty, just what was the marinade? She said she was almost embarrassed to say it, but all she did was dump a small jar of Hoisin sauce onto the tenderloin and marinate for 24 hours. At another time, she commented that she had started the marinating with Hoisin, but then didn't get to use it right away, so it marinated for at least 2 days. And - it was even better! Grilling will take a little while, depending on how thick or large your pork tenderloin might be. When I made it a few days ago, I also tied cotton twine around the tenderloin, in order for it to stay as round as possible, so the slices would be nice and round. It took about 25 minutes to grill it to doneness.

Hoisin Pork with Blackberry Chutney

Hoisin Pork with Blackberry Chutney

pork tenderloin(s)
1 jar Hoisin sauce
Baguette, sliced thinly
olive oil, for brushing
Blackberry Chutney, recipe below
Chevre cheese, optional

Marinate the pork tenderloin in Hoisin Sauce for 2 days, then grill it. Once grilled to at least 155 degrees, tent it with foil for 10 minutes, then slice it thinly, getting something like 25 to 30 usable slices (I'm making 2 tenderloins for the event). Slice a baguette thinly and set the slices in a single layer, close together on a baking sheet. Brush the tops with olive oil, then broil just until they start to look toasted. Set a slice of tenderloin on each piece of baguette, and then top with a small dollop of Blackberry Chutney. For an alternate method, whip together 2 tablespoons of the Blackberry Chutney with 2 ounces of Chevre cheese, until smooth. This mixture can be used instead of the chutney on its own, or alternately make some with each, for a pretty presentation.

Back to the Blackberry Chutney

I wasn't totally sure how the Hoisin marinated tenderloin would go with a blackberry chutney, but I figured I'd never know till I tried, so I went ahead and made the chutney. And it was mighty good! It would be good on pork of any kind. When preparing to create the recipe, I thought about the flavor profile I wanted: tart, with the blackberries, tart apple and vinegar, a little bit of sweet with some currants and palm sugar, rosemary and juniper for an herbaceous note, some serrano chilies and black pepper for heat. Sounded good to me, so I started preparing. And it was superb!

The apple I used was cooked with the skin and seeds left in. This is to help release pectin into the mixture so the chutney would set up thick. It is really best if you own a food mill to puree this mixture, as it can be quite tedious trying to pass this through a strainer.

Blackberry Chutney

Blackberry Chutney

Makes about 1 cup

1¼ cups fresh blackberries (133 g / 4.7 ounces)
¼ Granny Smith Apple, skin & seeds intact

Cook these first two ingredients with a tiny amount of water to get them started, until they are very soft and tender, 20 or so minutes. Pass the mixture through a food mill, preferably, to remove most seeds and the apple skin and seeds. Discard the seeds and skins and set the puree aside until needed.

1 teaspoon olive oil
½ medium red onion (123 g / 4.35 ounces), finely chopped
1 clove garlic, minced
2 tablespoons of palm sugar or brown sugar
2 tablespoons red wine vinegar
1 teaspoon finely minced rosemary leaves
5 juniper berries
1 small Serrano chili, minced
¼ teaspoon black pepper
1 tablespoon currants (or raisins, chopped)
1 tablespoon balsamic vinegar

In a medium saucepan heat the olive oil and sauté the onion and garlic until very soft and translucent. Add the palm sugar, wine vinegar, rosemary, juniper berries (in cheesecloth for easy removal later), Serrano chili, black pepper, and currants. Stir to dissolve sugar and blend flavors. Add the pureed fruit to the saucepan and cook over low heat for about 15 minutes, or until the mixture is thickened. Add the balsamic vinegar and stir in for another 2 minutes. Pour into a clean glass jar and seal tightly. Keep refrigerated until needed. Should keep for at least a week or so.

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.

Excellent New Dessert for Open House

It has been an exceptionally busy few months, making appetizer bites for so many different functions. Yesterday was another Open House in Aberdeen. For higher end homes, the realtor sometimes holds a wine with appetizers type open house, and I was asked to create some little finger foods for this one. With as many different functions lately, I was looking for some of the simplest recipes possible.

Two that I made were standbys: Savory Blue Cheese Coins with Fig Apricot Preserve, and my Uniquely Fine Chicken Salad, which I served on some little Rubschlager cocktail breads. I had never used my Uniquely Fine Chicken Salad for an Open House situation, so I looked around for ideas to make it look pretty and enticing (Once you taste it, no further enticement is needed 😊). I used both the sourdough and the pumpernickel type breads for variety and color, placed a few baby arugula leaves on the bread before scooping on the salad, and then topped them alternately with either a pecan half or a strip of roasted red pepper. They turned out so pretty! 

Open House Finger Foods, clockwise from top left: Savory Blue Cheese Coins, Uniquely Fine Chicken Salad, Baklava Bars

The one thing I did new and different was Baklava Bars. I don't know about you, but I love Baklava. Also, making it is a whole lot of mess and work. I love phyllo (fillo, filo), but it is messy using all the butter, trying to work with the dough before it dries to a crisp, or trying not to tear it while using. Needless to say, I do not use it too often, thus Baklava is something I do not make often. And probably a good thing, because it is really hard to resist eating it all. 

As I searched the internet for ideas, I came upon this recipe for Greek Baklava Bars from Better Homes & Gardens. The recipe looked and sounded good. But anyone who knows me also knows I really cannot seem to make any recipe "as is." Also, Baklava is generally very sweet. As I looked at the recipe, I tried to see if I could pare down the sugar/honey amounts at all. Not sure how well I succeeded, because it is still sweet. Another thing I was really concerned about is if they would be too sticky to pick up and eat. The last thing a realtor needs is someone dropping sticky, oozy crumbs on the floors, or tracking them through a house. Granted, there are plates and plastic forks there, but still, the concern remains. 

Baklava Bars at Open House

I have a recipe for Baklava that I have used over the years, and aside from switching out the type and quantity of the nuts, that is one recipe I have followed mostly to the letter. I have never put that recipe out here on either blog or my website, because I photocopied the recipe straight from some cookbook many long years ago, and have no idea what book it may have been, or to whom to attribute the recipe. All I can say is that it is so very, very good. 

Knowing how good that recipe always came out, I went to see what it did for the honey syrup part of the recipe. It was somewhat similar, but enough different that I opted to make a somewhat lesser amount of this tried and true syrup to use for this new Baklava Bars recipe. Aside from that, the only other difference in my version was that I used 1 cup of each of the nuts. I used the crust part of the recipe just as it stood. 

Baklava Bars

One interesting thing in the BH&G recipe was that they used a box of Mini Phyllo Shells, crumbled over the top of the bars, just before baking; a little tribute to what Baklava is all about - that crispy, delicate crunch. It also adds a bit of interest to the look of the finished bars. Since the little phyllo shells are already baked, they are nicely crisp and so simple to crush, even one-handed!

While I will say categorically that these bars are heavenly, it does not imply that they are a snap to make. It took me over 1½ hours before they went into the oven. Granted, it is the first time making them. Still, I am used to making things from scratch. I know where everything is in my kitchen, so I can generally put something together quickly, or at least as quickly as is possible. So, on another attempt, these might take a bit less time. But, no guarantee! The syrup needs to be made, then cooled. The crust has to be made, pressed into the pan and baked. The nuts I chopped by hand, to keep them mostly larger chunks without being whole. The food processor may have done this okay, but I wanted the least "dust" possible, so I chopped - carefully - by hand. And ultimately, these bars are very easy to pick up with hands and eat, and with a minimum of mess, certainly not a sticky mess. Yet the bars are just perfect in that they are sticky: eating them is highly reminiscent of eating real Baklava. The "bite" is very similar. The taste is very similar. These are really excellent, and well worth the time. The fact that they can also be made about 3 or so days in advance and kept refrigerated - or even frozen - makes them perfect for a party where last minute time is of the essence. Make them ahead and let them rest until needed.

Baklava Bars

Makes 48 (1½-inch) bars

Baklava Bars

SYRUP:
¼ cup water
¼ cup granulated sugar
12 cardamom seeds (not pods!)
3 whole cloves
2 - 3-inches cinnamon stick
1 teaspoon fresh lemon zest
⅓ cup honey
2 teaspoons fresh lemon juice
½ teaspoon orange flower water, optional
2 tablespoons unsalted butter

CRUST:
½ cup unsalted butter, softened
½ cup brown sugar
1½ teaspoons fresh lemon zest
1 egg
1 teaspoon vanilla
1½ cups all-purpose flour

FILLING:
1 cup walnuts, lightly chopped
1 cup raw, unsalted pistachios, lightly chopped
⅓ cup brown sugar
1½ teaspoons cinnamon
¼ teaspoon salt
5 tablespoons unsalted butter, softened

1 box (1.9 ounces/54 grams) pre-baked phyllo cups, crumbled

SYRUP: In a small saucepan, cook the water, sugar, cardamom seeds, cloves, cinnamon stick and lemon zest over medium to medium-low heat for about 10 to 15 minutes, until the syrup reaches 230 degrees. I used an instant-read thermometer and checked every few minutes. Once the temperature is reached, remove from heat and add in the honey, lemon juice, orange flower water and butter. Stir well to melt the butter, then strain the syrup into a measure with lip for pouring and set aside to cool.

CRUST: Preheat oven to 350 degrees. Line a 9 x 13-inch pan with foil that extends well over the edges. Spray the foil with cooking spray. This helps to easily remove the whole dessert to a surface for easy, neat cutting later.

         Crust             | Nut Streusel texture |  Nut Streusel on crust | Crumbled Phyllo | Phyllo Crumbs over top

In a mixing bowl, beat the butter, brown sugar and lemon zest until creamy. Combine the egg and vanilla, then beat into the creamed mixture. Add in the flour and mix to combine. Press this mixture evenly into the prepared pan, making sure to press into edges. Bake for about 10 to 12 minutes, until just beginning to turn golden. Cool slightly.

FILLING: In another mixing bowl, combine the walnuts and pistachios with the brown sugar, cinnamon, and salt. With fingers, work in the butter. The mixture will look somewhat like streusel. Spread the nut mixture evenly over the crust. Strew the crushed phyllo cups evenly over top of the nut mixture. Bake the baklava bars for 18 to 20 minutes until golden.

Just Baked Baklava               |                Cooled Syrup            |          Syrup on Baklava Bars

Remove from oven and immediately pour the cooled syrup evenly over the surface of the baked Baklava Bars. Let set until cooled. Refrigerate.

To cut, lift the whole baklava out of the pan using the edges of foil. Set on a hard surface to cut into small squares. The bars can also be cut smaller still, into triangles, to make 96 little bites.


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.