nuts, my suggestion would be to cover the cheese mountain with dried cranberries, dried blueberries, or dried cherries. Or you may wish to divide the mixture in half, depending on the number of guests, and make one with nuts and one with dried fruits.
Note: If you are not a nut lover or are allergic to nuts, my suggestion would be to cover the cheese mountain with dried cranberries, dried blueberries, or dried cherries. Or you may wish to divide the mixture in half, depending on the number of guests, and make one with nuts and one with dried fruits.
Jennifer’s Christmas Eve Cheese Mountain
Serves 10
2 cups chopped walnuts or pecans
1 teaspoon maple syrup
1/2 tablespoon cayenne pepper
1/2 teaspoon sea salt
1 cup grated cheddar cheese
1 cup grated Gruyere cheese
1/2 cup crumbled blue cheese
1 cup grated Gouda cheese
1 cup Brie, room temperature
1 cup Camembert, room temperature
1/2 cup ricotta cheese
1/4 cup port or sherry (optional)
2 cloves garlic, minced
2 teaspoons dry mustard
2 teaspoons Worcestershire sauce
Preheat oven to 300°. Mix nuts with maple syrup, cayenne pepper, and sea salt. Place on a baking sheet; bake in preheated oven for 10 minutes. Set aside.
Place remaining ingredients in your food processor and mix until smooth. Remove cheese mixture and form into the shape of a mountain, the base larger than the top. Be creative and get your family involved in this one. Cover the mountain with toasted nuts. Wrap with several layers of clear plastic and refrigerate for several hours. Remove from refrigerator 30 minutes before serving. Serve with whole wheat crackers.
Canapés
I love knowing the derivation of words. Canapé is French for “couch.” This term was adopted because the toppings sit atop a piece of bread as if sitting on little sofas. These are great to serve at parties and should be small enough to eat in one or two bites. They are the ultimate finger food. Now canapés are no longer just pieces of toasted bread—polenta, filo pastry, and small tarts fall under this category as well.
If using bread as the base for your canapés, remove the crusts and use cookie cutters to form various shapes. You can toast your bread or not, but I like the crunch and it will prevent the bread from getting soggy after the toppings are added. Also, you can make your canapés in advance and store them in a cookie tin for several days until needed. Once you have cut them into shapes, place your canapés on a cookie sheet and bake in a 300° oven until toasted on both sides.
This is a colorful, savory, uncomplicated combination and relatively painless to make. Most people will be thrilled to bite into a piece of the ocean, knowing that they are getting their Omega 3s. Rye bread canapés are a great complement to this topping.
Smoked Salmon and Dill Canapés
Serves 8
1/2 cup sour cream
1 tablespoon mayonnaise
1 teaspoon lemon juice Sea salt
Freshly ground black pepper
4 ounces smoked salmon
Lemon slices for garnish
Fresh dill for garnish
Canapés
Stir the sour cream, mayonnaise, lemon juice, and seasoning together until well combined. Spoon a teaspoonful onto each canapé. Top with a piece of smoked salmon. Garnish with a sprig of fresh dill and a sliver of lemon.
These canapés remind me of sunny days sailing in the Greek Isles or, more realistically, a gathering of friends in my garden in Virginia on a summer day. My dear friend Silvio has two grandsons, Georges and Pierre, who actually visit the island of Kalamata every summer, where their dad has olive orchards. I have a secret love affair with olives, so I would probably be in trouble if left alone in that area!
Fresh, vine-ripened tomatoes can easily replace the sun-dried variety when available. There is an intense flavor to this concoction, and the contrast in colors is exciting. I suggest using whole wheat canapés for this combination.
Feta Cheese Canapés
Serves 8
1 cup Feta Cheese Dip (page___), room temperature
1/4 cup drained and chopped sun-dried tomatoes or 2 large vine-ripened tomatoes, diced
10 pitted Kalamata olives, sliced
Canapés
If using fresh tomatoes, season with sea salt and pepper; let drain for several minutes. Spread canapés with a thin layer of feta cheese spread. Place tomatoes on top and garnish with an olive slice.
I love the earthiness of this combination. There is a great contrast in texture: the spinach gives a crunchy texture to the velvety smooth texture of Portobello mushrooms and goat cheese. The nuttiness of walnut oil also complements the Portobello mushrooms, but olive oil is equally as pleasing.You can use the aid of cookie cutters to cut the polenta into desired shapes!
Grilled Portobello Mushroom Canapés
Serves 8-10
2 cups vegetable stock
1 cup instant polenta plus extra for dusting
2 tablespoons walnut oil or olive oil, divided, plus extra for brushing
1 tablespoon red onion, minced
1 teaspoon garlic, minced
1 tablespoon parsley, chopped
4 large Portobello mushrooms, diced
4 ounces goat cheese, room temperature
1 tablespoon sour cream
1 cup baby organic spinach leaves
Lightly grease a rectangular cookie sheet; line with unbleached parchment paper. In a large pan, bring stock to a boil; reduce heat and add 1 cup polenta. Cook for 10 to 15 minutes, stirring constantly until it becomes like porridge. Spread onto cookie sheet and refrigerate until
