Read Online The Home Creamery by Kathy Farrell-Kingsley - Free Book Online
Authors: Kathy Farrell-Kingsley
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Fold in the blueberries.
4. Divide batter evenly among prepared cups. Bake about 15 minutes or until muffins are golden brown and spring back when touched lightly in center. Remove muffins from pans and let cool on a wire rack.
MAKES 12
FRESH FRUIT SMOOTHIE
1 medium banana, sliced and frozen (scant 1 cup)
6 strawberries, frozen (1 cup)
½ cup fresh orange juice
1 cup HOMEMADE YOGURT ( PAGE 15 )
1. Combine the banana, strawberries, and orange juice in a blender. Add the yogurt and blend until smooth and creamy. Serve right away.
SERVES 2
VARIATIONS
MANGO GINGER
Use ½ cup mango nectar instead of orange juice and 1 cup diced fresh mango instead of strawberries. Add 1 teaspoon minced fresh ginger and 1 tablespoon fresh lime juice.
APPLE-BERRY
Use ½ cup apple juice or cider instead of orange juice and 1 cup fresh blueberries instead of strawberries.
TROPICAL MORNING
Use ½ cup pineapple juice instead of orange juice and 1 cup cubed fresh or canned pineapple in juice instead of strawberries. Add ¼ teaspoon coconut or almond extract.
CHUTNEY CHEESE SPREAD
Once you use homemade cream cheese for making dips, it will be hard to go back to using the store-bought kind. This cheese spread is so easy to make and looks enticing when arranged on a serving plate or cutting board surrounded by crackers and pita crisps.
1 cup (8 ounces) HOMEMADE CREAM CHEESE ( PAGE 60 )
½ cup mango chutney, chopped
¼ cup chopped salted peanuts or walnuts or cashews
½ cup sliced green onions
1. Unmold the cheese onto a serving plate and spread it with a spatula to make it flat on top and about 4 inches in diameter.
2. Spoon the chutney over the top. Sprinkle with the nuts and green onions.
MAKES ABOUT 1 CUP
HERBED GOAT CHEESE BITES
These hors d’oeuvres will disappear quickly. The recipe calls for rolling the cheese balls in finely chopped walnuts, but any nuts, such as pistachios or pecans, will work.
1 cup (6 ounces) HOMEMADE GOAT CHEESE ( PAGE 75 ) , softened
¼ cup (2 ounces) HOMEMADE CREAM CHEESE ( PAGE 60 ) , softened
1 tablespoon finely chopped fresh basil
2 teaspoons finely chopped fresh chives
½ cup finely chopped, toasted walnuts
1. Mix the goat cheese and cream cheese in a medium bowl until blended. Mix in the basil and chives until blended. Form a heaping teaspoon of the cheese mixture into a small ball and transfer to a sheet of waxed paper. Repeat with remaining cheese mixture, making about 36 balls in total.
2. Place the walnuts on a sheet of waxed paper. Roll balls in the walnuts to coat. Cover and refrigerate until ready to serve or up to 2 days.
MAKES 18 SERVINGS
OLIVE AND CREAM CHEESE TOASTS
Always good and simple to make in advance, these canapés have been in my repertoire for years. I guarantee they will impress even your most discriminating guests.
10 slices firm white or whole-wheat sandwich bread
1½ tablespoons HOMEMADE BUTTER ( PAGES 28 AND 31 ), melted
¾ cup (6 ounces) HOMEMADE CREAM CHEESE ( PAGE 60 ) , softened
⅓ cup pimiento-stuffed green Spanish olives, rinsed, drained, and finely chopped
¼ cup finely chopped scallions
¼ cup finely chopped red bell pepper
¼ teaspoon ground sweet paprika
2 teaspoons medium-dry sherry
⅓ cup grated Parmesan cheese
1. Preheat oven to 375°F. Cut 40 rounds from bread slices with 2-inch round cutter and arrange on a baking sheet. Brush the top of the bread rounds with butter and bake until pale golden, about 8 minutes. (Leave toasts on baking sheet.)
2. Preheat broiler. Mash together the cream cheese, olives, scallions, bell pepper, paprika, and sherry in a medium bowl until blended. Top each toast with 1 teaspoon of the mixture and sprinkle with Parmesan. Broil about 4 inches from the heat until Parmesan begins to turn golden, about 1 minute. Serve warm or at room temperature.
MAKES 20
WARM CRAB DIP
Be sure that you have this recipe ready to hand out if you serve it to guests; many will request it. The dip also works with smoked salmon or cooked lobster meat.
4
4. Divide batter evenly among prepared cups. Bake about 15 minutes or until muffins are golden brown and spring back when touched lightly in center. Remove muffins from pans and let cool on a wire rack.
MAKES 12
FRESH FRUIT SMOOTHIE
1 medium banana, sliced and frozen (scant 1 cup)
6 strawberries, frozen (1 cup)
½ cup fresh orange juice
1 cup HOMEMADE YOGURT ( PAGE 15 )
1. Combine the banana, strawberries, and orange juice in a blender. Add the yogurt and blend until smooth and creamy. Serve right away.
SERVES 2
VARIATIONS
MANGO GINGER
Use ½ cup mango nectar instead of orange juice and 1 cup diced fresh mango instead of strawberries. Add 1 teaspoon minced fresh ginger and 1 tablespoon fresh lime juice.
APPLE-BERRY
Use ½ cup apple juice or cider instead of orange juice and 1 cup fresh blueberries instead of strawberries.
TROPICAL MORNING
Use ½ cup pineapple juice instead of orange juice and 1 cup cubed fresh or canned pineapple in juice instead of strawberries. Add ¼ teaspoon coconut or almond extract.
CHUTNEY CHEESE SPREAD
Once you use homemade cream cheese for making dips, it will be hard to go back to using the store-bought kind. This cheese spread is so easy to make and looks enticing when arranged on a serving plate or cutting board surrounded by crackers and pita crisps.
1 cup (8 ounces) HOMEMADE CREAM CHEESE ( PAGE 60 )
½ cup mango chutney, chopped
¼ cup chopped salted peanuts or walnuts or cashews
½ cup sliced green onions
1. Unmold the cheese onto a serving plate and spread it with a spatula to make it flat on top and about 4 inches in diameter.
2. Spoon the chutney over the top. Sprinkle with the nuts and green onions.
MAKES ABOUT 1 CUP
HERBED GOAT CHEESE BITES
These hors d’oeuvres will disappear quickly. The recipe calls for rolling the cheese balls in finely chopped walnuts, but any nuts, such as pistachios or pecans, will work.
1 cup (6 ounces) HOMEMADE GOAT CHEESE ( PAGE 75 ) , softened
¼ cup (2 ounces) HOMEMADE CREAM CHEESE ( PAGE 60 ) , softened
1 tablespoon finely chopped fresh basil
2 teaspoons finely chopped fresh chives
½ cup finely chopped, toasted walnuts
1. Mix the goat cheese and cream cheese in a medium bowl until blended. Mix in the basil and chives until blended. Form a heaping teaspoon of the cheese mixture into a small ball and transfer to a sheet of waxed paper. Repeat with remaining cheese mixture, making about 36 balls in total.
2. Place the walnuts on a sheet of waxed paper. Roll balls in the walnuts to coat. Cover and refrigerate until ready to serve or up to 2 days.
MAKES 18 SERVINGS
OLIVE AND CREAM CHEESE TOASTS
Always good and simple to make in advance, these canapés have been in my repertoire for years. I guarantee they will impress even your most discriminating guests.
10 slices firm white or whole-wheat sandwich bread
1½ tablespoons HOMEMADE BUTTER ( PAGES 28 AND 31 ), melted
¾ cup (6 ounces) HOMEMADE CREAM CHEESE ( PAGE 60 ) , softened
⅓ cup pimiento-stuffed green Spanish olives, rinsed, drained, and finely chopped
¼ cup finely chopped scallions
¼ cup finely chopped red bell pepper
¼ teaspoon ground sweet paprika
2 teaspoons medium-dry sherry
⅓ cup grated Parmesan cheese
1. Preheat oven to 375°F. Cut 40 rounds from bread slices with 2-inch round cutter and arrange on a baking sheet. Brush the top of the bread rounds with butter and bake until pale golden, about 8 minutes. (Leave toasts on baking sheet.)
2. Preheat broiler. Mash together the cream cheese, olives, scallions, bell pepper, paprika, and sherry in a medium bowl until blended. Top each toast with 1 teaspoon of the mixture and sprinkle with Parmesan. Broil about 4 inches from the heat until Parmesan begins to turn golden, about 1 minute. Serve warm or at room temperature.
MAKES 20
WARM CRAB DIP
Be sure that you have this recipe ready to hand out if you serve it to guests; many will request it. The dip also works with smoked salmon or cooked lobster meat.
4
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