Little Bits of Things on Sticks and other Odds and Ends

I have been trying to clean up this blog site for more than a year. So much maintenance, once I let go of my website. I have worked to get most of the recipes from the website into this blog, so they are still available, but somehow I still find a recipe here and there that is missing. I am updating the Newsletter posts, deleting old ones with too many broken links to the nonexistent website. Maintenance. Tedious, but necessary.

In this process, I ran into quite a few things I never posted in this blog that really really SHOULD have been posted here long ago. Some of these things are party type things, or geared for Thanksgiving or Christmas. Or, Quince Paste, simple to make if you have quinces and excellent on a charcuterie platter, along with some really good Manchego. So many fantastic recipes!

Little Bits of Things on Sticks

One pretty simple idea is for meat and cheese skewers. These can be made any which way you choose, but the presentation of these skewers is what I want to talk about. And, I am calling them "Little Bits of Things on Sticks," after something said on the 1970s British sitcom "Good Neighbors." One of the first times I used this idea was in 2004 for my sister's 50th birthday party. We put lots and lots of sliced things stacked onto smaller toothpicks, and I used a half red cabbage as the display dome. For this party, we used nicer cheeses, including Manchego and Quince Paste (see below) stacked and cut together and some yellow cheddar, pepperjack and such, various salamis and ham in little cubes, olives artistically placed on here and there. Leaving just enough room at the pointy end of the toothpick to poke into the cabbage. Keep making the sticks and poking them into the cabbage, making a lovely domed presentation, very easy to grab and go.

Little Bits of Things on Sticks for Princesses

The second time I made Little Bits of Things on Sticks was for a "Princess Party" held by Aberdeen, SD's Dacotah Prairie Museum, in maybe 2012. This time, as the little skewers were for children, the meat and cheese were kept very simple, and I used grape halves as the beginning and ending items. This time, rather than a cabbage (which lots of children look on in horror) I used a half Styrofoam dome and covered it in pretty pink foil. I skewered in place a flat brim, also covered in pink foil and to this I affixed all the Little Bits of Things on Sticks. The flat piece and dome made their own little serving plate.

The third time I made Little Bits of Things on Sticks was for an Open House, this time anticipating the possibility of either adults or children attending, so these had meats, salami and cheeses alternating with grapes, cherry tomatoes and olives, and skewered into a half red cabbage. These were on pretty skewers from a place called Pick on Us, as well as the little pink heart skewers (above) for the Princess Party.

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Veggie Tree on Cheese Mold

Another pretty idea, this time for Christmas, is sprucing up a cheese mold by using veggies and parsley to create a Christmas Tree. Any cheese mold will do, preferably not covered in nuts as this would make it harder to get smooth. Cheese molds are simple to whip together, using any of a whole host of possible ingredients. Choose the ones that suit you and your guests best. I have some ideas here. Once you've created your mixture, line a 7 to 8-inch cake pan with plastic film, and then pack in the cheese mixture. Smooth the top, cover with more plastic film and refrigerate to help the mold keep its shape and to allow flavors to meld. It should refrigerate a few hours.

Veggie Tree on Cheese Mold

When ready to proceed, you will need some very nice parsley leaves, some carrots, red and/or yellow bell peppers and at least one goodly sized cherry tomato or a wedge shaped piece from a Roma tomato as the tree base. Cut the peppers into different sized stars, either freeform cut or using small star cutters. You can create a template with paper and use it as an outline to cut around with a sharp knife. With a peeler, cut a long, thin strip from a carrot to use as a garland. Assemble all the pieces. Try out your design on a flat surface before attempting it on the mold.

When ready to assemble, have a pretty plate ready to hold the cheese mold. Remove the plastic film from the top of the refrigerated mold and invert it onto the plate. Remove the plastic film from the remainder of the mold. Now, using the parsley leaves, lay out a diamond shape as the "tree." Set on a bell pepper star as tree topper, plus a few scattered on the tree. Use a tomato wedge as the tree stand. Drape the carrot strip artfully zigzagged to be the garland. In this photo I used rosemary sprigs to decorate the edges, and made carrot stars.

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Membrillo, or Quince Paste

Quince Fruits

Membrillo is the Spanish word for Quince, yet strangely, the word membrillo is used when I have seen this quince paste sold in stores. This is a simple recipe, providing you have access to quinces, often available only in the fall. Quince are a fruit that looks vaguely like a lumpy apple and they are not really tasty when raw. They are extremely tart and have a very high pectin content. They can be cooked to jam stage, or continued to cook down to paste. This paste will set firm enough to slice and set onto a meat and cheese plate or charcuterie plate.

Of course, the quince paste can also be eaten with toast, or on a cheese sandwich. Anything you can think of to use this delicious thickened "jam."

Quince Paste

Makes four (4 x 4 x ½-inch) squares

Quince Paste with Manchego Cheese

5 cups quince, peeled, cored, sliced
2 cups sugar
½ vanilla bean, optional

Set the quince slices into a 6 quart saucepan with ½ cup water. Bring to a boil, cover and cook for about 20 minutes, or until fruit is tender.  Add in the sugar and the half vanilla bean if using, stirring well to combine. Cook for about 20 more minutes covered, to wash down any sugar crystals.

Uncover the pan, remove the vanilla bean and off the heat, puree the mixture with an immersion blender or pour into other blender or food processor to puree. Return the pan to the heat and cook, stirring often for about 45 minutes to an hour over medium heat, or until the mixture has reduced significantly and can be brought together into a single mass without melting back into the pot.

Cooking the paste and setting into mold

Prepare an 8 x 8-inch square pan by lining it with parchment and then spraying the parchment with cooking spray. Pour the quince mixture into the prepared pan and allow to cool. This should yield a nice piece that will come out of the parchment whole and is able to be sliced into four 4x1-inch squares. Wrap each square well in plastic film and place them into a ziptop bag. Store in the refrigerator if using them within 3 to 4 weeks. Otherwise, place the bag into the freezer and withdraw one square when needed.

NOTE: If, after cooling, the mixture is not solidified, it can be placed into an oven on the lowest setting possible to further dry. Watch very carefully so as not to burn the edges.

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.

Holiday Recipe Ideas

Cookie Plate 1

I finally got all my cookies finished, just in time to make up all the gift plates for handing out as gifts to family. I ended up making more varieties of cookies than usual, and certainly more iced cookies than usual. I created 3 new cookie recipes and one new fudge recipe. The new cookie recipes are Gingerspice, Cardamom Almond and Chocolate Hazelnut Pepperballs, (these last recipes were featured in my last blog post). The new fudge recipe was for Pecan Praline Fudge, though that was a last minute switch. I originally meant to make it maple and walnut flavor. I just happen to have Pecan Praline flavoring in my cupboard so I used that, but either way it would be excellent. Other cookies I made were Springerle, Rolled Butter Cookies, Miracle Peanut Butter Cookies, Cherry Bon Bons and Pistachio Tea Cookies. I also finally got around to making my Grandma's Nut Pita recipe. This is not a terribly sweet pastry, but delicate and delicious nonetheless.

Grandma Hromish's Nut Pita

Makes two 9 x 13 inch pans

Dough:
4 cups flour
1 package dry yeast
¼ cup warm water
½ pound unsalted butter (2 sticks)

Nut Pita

1 cup cream, (evaporated milk will work)

Filling:
12 large eggs, separated
4 cups ground walnuts
2 cups sugar
¼ cup whiskey
Vanilla for brushing
Powdered Sugar for dusting

Mix the yeast into warm water to soften. Mix together and blend well (by hand or machine) all ingredients for dough and then divide dough into four parts. Roll out one part and line a 13 x 9" pan.

Make the filling by beating together all of the egg yolks plus 2 of the whites, the sugar, whiskey and nuts. In a separate bowl, beat the rest of the egg whites and fold this into the yolk mixture. Pour half of this mixture into the dough-lined pan.

Now roll out the second part of the dough and lay it atop the filling. Repeat with the other portions of dough and filling in a second pan. Slash tops of dough with a knife or prick with a fork and bake in a 350 degree oven for 30 minutes or until done. When done, sprinkle the top with vanilla, or use a pastry brush. Slice into diamond shapes. Sprinkle with powdered sugar.

NOTE: If you want to try this, but 2 (9 x 13-inch) pans seem too much, I split the recipe in half, using these measurements:

DOUGH: 2 cups flour, 1¼ teaspoons instant yeast, 2 tablespoons water, 1 stick unsalted butter and ½ cup cream or evaporated milk. Divide dough into only 2 parts. 

FILLING: 6 large eggs, separated, 2 cups ground walnuts, 1 cup sugar, 2 tablespoons whiskey. Follow the same directions as above, using one of the whites with all the yolks, then beating the rest of the whites for the meringue.   

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Cookie Plate 2

All that done, I had to put my thoughts on what to make for Christmas Eve. In our house, Christmas Eve and New Year's Eve are both times for lots of little nibblies. Tidbits and appetizers of all sorts are set out and we graze the evening away. This year I made a few things; some new and some old. I set out a cheese and salami tray, with an applewood smoked Gruyere and some Swiss cheese. I also set out a little round of Boursin with garlic and herbs. This is such a spectacular flavored and textured cheese, though it is 60% butterfat. Be prepared. I had made some quince paste a month or so ago so I also set out some Manchego cheese with slivers of the quince past on them. Cheese seems to play a large part in appetizers, for sure, and it didn't stop there.

I made my Bean and Cheese Dip as it is my husband's favorite (and just plain GOOD).

Bean and Cheese Dip

Bean & Cheese Dip

Makes about 3 cups

1 (11.5 ounce) can Bean & Bacon Soup
1 (5-ounce) jar Kraft Processed Cheese (Bacon flavor is great)
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1 tablespoon dried onion flakes
¼ teaspoon hot sauce, optional
1 cup sour cream
 
In a deep 1-quart casserole, combine soup, cheese, brown sugar, Worcestershire, mustard, onion and hot sauce (if used). Cover and microwave at high for 4 - 5 minutes or until cheese melts, stirring twice during this time.

Stir ½ cup of bean mixture into sour cream, mix, then return all to the casserole and mix in well. Cover again. Microwave at medium low (30%) for 2 minutes or until heated through, stirring once. Serve with crackers of your choice.

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Also made were: Smokies in Puff Pastry, a ready-made pizza flat bread with Spinach Dip spread over top and then covered in a mixture of shredded cheeses and baked. I first learned of this at my sister's house in October, where she used a Boboli crust. Where I live no store carries Boboli, but there are other brands available. She also had made an appetizer using those little bags of Mini Sweet Peppers. I liked the concept, so what I did instead is to make what started off as a cheese ball, but then I thought of just stuffing the little peppers (cut in half, stems and seeds removed) with the cheese ball mixture. So, that cheese ball never made it to a ball shape after all, though it is simple enough to roll into a ball and then in some nuts or herbs and chill. This is the mixture I made for my cheese ball:

Cheese ball mixture in Sweet Pepper halves

A Cheese Ball Variation

2 (8-ounce) blocks of cream cheese, at room temperature
6 ounces freshly shredded Parmesan and/or Romano cheeses
2 teaspoons dry onion soup mix
1/3 cup caramelized onion (or substitute with chopped scallions)
4 slices (thick-slice) bacon, fried, drained, chopped finely
2 tablespoons minced fresh rosemary leaves
2 teaspoons Worcestershire sauce
1 cup pecans, chopped
3/4 cup craisins (dried cranberries)

Place the cream cheese and Parmesan/Romano into a large bowl and add the dry onion soup, caramelized onion (or scallions), bacon, rosemary and Worcestershire. Using a mixer, combine these ingredients. Add in the pecans and craisins until well blended. If making this into a ball, chop more pecans or fresh herbs and roll the cheese ball into this and then wrap in plastic wrap and chill until needed. If using this mixture to stuff the mini sweet peppers, you will need about 1 pound of them. The bag I bought was a 1-pound bag and it was just about perfect for the amount of cheese ball mixture.

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By the way, if you, like me, dislike the fact that all the dry soup mixes and bouillons seem to have MSG, I created my own mixture of a Dry Onion Soup Mix. I use the stuff in things like oven roasted potatoes, Herbed Onion Bread, and now the cheese balls (plural, because I made some to take to my sister-in-law's for Christmas Day snacking). The recipe is simple, and far more flavorful than store-bought dry onion soup. It makes about 1/4 cup worth, which is equivalent to one pouch of store-bought. It is simple to make multiples of the recipe, though be careful to stir it well before using smaller portions, such as the 2 teaspoons called for in this cheese ball recipe. The onion flakes tend to accumulate at the top of the mixture, and the other spices settle. Just mix all the ingredients together and store in a tightly sealed glass jar. I did not use any bouillon in the mixture, as most of them have MSG, which I am avoiding. To make this into a soup, either buy a good stock or make your own to use as the liquid base.

My 2013 Christmas Eve Table

Dry Onion Soup Mix

3 tablespoons dried minced onion
1 teaspoon sea salt
1 teaspoon sugar, optional
½ teaspoon garlic powder
¼ teaspoon turmeric
¼ teaspoon celery seeds, crushed or ground
¼ - ½ teaspoon black pepper


I hope I have given some ideas for making creative appetizers for the holidays or for any party. I love making all these little things. With help it is even more fun. I wish all of you the very best of the holiday season.



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.