Read Online The Home Creamery by Kathy Farrell-Kingsley - Free Book Online Page B
Authors: Kathy Farrell-Kingsley
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minutes. Stir in the basil, parsley, garlic, and wine. Bring the mixture to a simmer.Reduce the heat, cover, and simmer 3 minutes. Uncover and stir until any liquid evaporates, about 2 minutes. Transfer the zucchini mixture to a large bowl and let cool.
3. When mixture is cool, stir in feta, Parmesan, and pine nuts. Season to taste with salt and pepper. Mix in the egg.
4. Preheat oven to 400°F.
5. Grease 2 baking sheets. Place 1 phyllo sheet on a work surface with 1 short end parallel to edge of work surface. (Keep remaining phyllo covered with plastic wrap and a damp kitchen towel.) Brush the phyllo sheet lightly with some of the butter; cut lengthwise into 3 equal strips, each about 4 inches wide. Place 1 generous tablespoon of filling at the bottom end of each strip. Fold a corner of the phyllo over filling. Repeat folding down the length of the strip, brushing twice with butter and forming a triangle. Place filled pastry on prepared baking sheet; brush with butter. Repeat with remaining phyllo sheets and filling.
6. Bake until golden brown, about 25 minutes. Serve warm.
MAKES 18
FOCACCIA WITH CARAMELIZED ONIONS AND GOAT CHEESE
With big, bold flavors in every bite, these hors d’oeuvres are a good choice for a buffet because they will keep well at room temperature.
3 tablespoons olive oil
3 cups finely chopped onions (about 3 large)
1 teaspoon coarse salt
½ teaspoon freshly ground black pepper
¼ cup thawed frozen orange juice concentrate
3 tablespoons white wine vinegar
¼ cup (2 ounces) HOMEMADE GOAT CHEESE ( PAGE 75 ) , softened
¼ cup (2 ounces) HOMEMADE CREAM CHEESE ( PAGE 60 ), softened
¼ cup grated Parmesan cheese
1 (10-by 8-inch) prepared focaccia, cut into 1¼-inch squares
1. Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add the onion, salt, and pepper, and cook, stirring occasionally, until translucent, about 15 minutes. Do not let brown.
2. Meanwhile, mix the orange juice concentrate and vinegar in a small bowl. Add to the onion and cook until liquid is absorbed and onion is sweet and very soft, 12 to 15 minutes longer. Transfer to a bowl and let cool.
3. Blend the goat cheese, cream cheese, and Parmesan in a medium bowl using a wooden spoon until smooth.
4. Preheat oven to 375°F. To assemble, brush focaccia lightly with the remaining oil. Top each square with ½ teaspoon cheese mixture and 1 teaspoon onions. Bake until heated through, about 5 minutes. Serve warm.
MAKES 48
VARIATION
Olives add a pleasant, salty flavor to the focaccia. You can top each square with half a black or green brine-cured olive if desired. Use 48 kalamata or Greek olives, pitted, halved, and added to the topping before baking.
BLACK TIE POTATOES
The secret to these hors d’oeuvres is to serve them right after they’re assembled and the potatoes are still a little warm and covered with slightly melted goat cheese.
12 small new red potatoes
1½ teaspoons coarse salt
½ cup (4 ounces) GOAT’S MILK FETA CHEESE ( PAGE 80 )
¼ cup pine nuts, toasted
2 tablespoons chopped kalamata olives
2 tablespoons chopped chives or scallions
1 tablespoon extra-virgin olive oil
¼ teaspoon dried basil
¼ teaspoon freshly ground black pepper
24 leaves fresh parsley for garnish
1. Cut a thin slice off the top and bottom of each potato. Cut each potato in half crosswise. Place in large saucepan, cover with cold water, and add salt. Bring to a boil over high heat. Reduce the heat to medium and simmer until potatoes are tender when pierced with a fork, 10 to 15 minutes. Be careful not to overcook. Drain and cool.
2. Meanwhile, crumble the feta with a fork in a small bowl. Add the pine nuts, olives, chives, olive oil, basil, and pepper, and mix well.
3. To assemble, scoop out the centers of the cooked potatoes with a small spoon or melon baller. Fill the centers with a heaping teaspoon of feta mixture. Garnish with parsley and serve at room temperature.
MAKES 24
WASABI RICE CRACKERS
These flavorful crackers truly
3. When mixture is cool, stir in feta, Parmesan, and pine nuts. Season to taste with salt and pepper. Mix in the egg.
4. Preheat oven to 400°F.
5. Grease 2 baking sheets. Place 1 phyllo sheet on a work surface with 1 short end parallel to edge of work surface. (Keep remaining phyllo covered with plastic wrap and a damp kitchen towel.) Brush the phyllo sheet lightly with some of the butter; cut lengthwise into 3 equal strips, each about 4 inches wide. Place 1 generous tablespoon of filling at the bottom end of each strip. Fold a corner of the phyllo over filling. Repeat folding down the length of the strip, brushing twice with butter and forming a triangle. Place filled pastry on prepared baking sheet; brush with butter. Repeat with remaining phyllo sheets and filling.
6. Bake until golden brown, about 25 minutes. Serve warm.
MAKES 18
FOCACCIA WITH CARAMELIZED ONIONS AND GOAT CHEESE
With big, bold flavors in every bite, these hors d’oeuvres are a good choice for a buffet because they will keep well at room temperature.
3 tablespoons olive oil
3 cups finely chopped onions (about 3 large)
1 teaspoon coarse salt
½ teaspoon freshly ground black pepper
¼ cup thawed frozen orange juice concentrate
3 tablespoons white wine vinegar
¼ cup (2 ounces) HOMEMADE GOAT CHEESE ( PAGE 75 ) , softened
¼ cup (2 ounces) HOMEMADE CREAM CHEESE ( PAGE 60 ), softened
¼ cup grated Parmesan cheese
1 (10-by 8-inch) prepared focaccia, cut into 1¼-inch squares
1. Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add the onion, salt, and pepper, and cook, stirring occasionally, until translucent, about 15 minutes. Do not let brown.
2. Meanwhile, mix the orange juice concentrate and vinegar in a small bowl. Add to the onion and cook until liquid is absorbed and onion is sweet and very soft, 12 to 15 minutes longer. Transfer to a bowl and let cool.
3. Blend the goat cheese, cream cheese, and Parmesan in a medium bowl using a wooden spoon until smooth.
4. Preheat oven to 375°F. To assemble, brush focaccia lightly with the remaining oil. Top each square with ½ teaspoon cheese mixture and 1 teaspoon onions. Bake until heated through, about 5 minutes. Serve warm.
MAKES 48
VARIATION
Olives add a pleasant, salty flavor to the focaccia. You can top each square with half a black or green brine-cured olive if desired. Use 48 kalamata or Greek olives, pitted, halved, and added to the topping before baking.
BLACK TIE POTATOES
The secret to these hors d’oeuvres is to serve them right after they’re assembled and the potatoes are still a little warm and covered with slightly melted goat cheese.
12 small new red potatoes
1½ teaspoons coarse salt
½ cup (4 ounces) GOAT’S MILK FETA CHEESE ( PAGE 80 )
¼ cup pine nuts, toasted
2 tablespoons chopped kalamata olives
2 tablespoons chopped chives or scallions
1 tablespoon extra-virgin olive oil
¼ teaspoon dried basil
¼ teaspoon freshly ground black pepper
24 leaves fresh parsley for garnish
1. Cut a thin slice off the top and bottom of each potato. Cut each potato in half crosswise. Place in large saucepan, cover with cold water, and add salt. Bring to a boil over high heat. Reduce the heat to medium and simmer until potatoes are tender when pierced with a fork, 10 to 15 minutes. Be careful not to overcook. Drain and cool.
2. Meanwhile, crumble the feta with a fork in a small bowl. Add the pine nuts, olives, chives, olive oil, basil, and pepper, and mix well.
3. To assemble, scoop out the centers of the cooked potatoes with a small spoon or melon baller. Fill the centers with a heaping teaspoon of feta mixture. Garnish with parsley and serve at room temperature.
MAKES 24
WASABI RICE CRACKERS
These flavorful crackers truly
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