Baked Cheddar Olives
Feta Cheese Crisps
Black-Olive Yogurt Cheese With Flatbread
White Cheddar Puffs With Green Onions
Smoked-Salmon And Cucumber Rolls
Shrimp in Sherry Sauce (Gambas al Jerez)
I am not sure if the woman from South Africa wanted cocktail drink or food
recipes, so I will post a few separately. Here are some food ideas:
This first one is absolutely delicious, and very easy. I am asked to make
these all the time.
Baked Cheddar Olives
1 cup grated sharp Cheddar
2 tablespoons unsalted butter, softened
1/2 cup all-purpose flour
1/8 teaspoon cayenne
a 3-ounce jar small pimiento-stuffed green olives (about 24), drained and
patted dry
In a bowl combine the Cheddar and the butter, add the flour and the
cayenne, and blend the dough until it is combined well. Drop the dough by
tablespoons onto wax paper and wrap or mold each tablespoon around each of
the olives, covering each olive completely. Bake the wrapped olives on a
baking sheet in the middle of a preheated 400 F. oven for 15 minutes, or
until the pastry is golden, and serve them warm.
Makes about 24 Cheddar olives.
Gourmet
Feta Cheese Crisps
Adapted from Ed Doherty
Time: 20 minutes
8 ounces Greek feta, broken into small pieces, rinsed under cold water and
drained
1/4 cup grated Greek kefalograviera cheese, or pecorino
1/2 teaspoon ground nutmeg
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
Freshly ground black pepper
Olive oil for brushing baking sheet.
Heat oven to 400 degrees. Combine feta, kefalograviera or pecorino,
nutmeg, oregano, and thyme in food processor. Pulse until finely crumbled.
Transfer to bowl and season to taste with pepper. Lightly grease baking
sheet with oil. Drop rounded teaspoons of feta mixture onto sheet 3 inches
apart. Bake on center rack until golden brown, about 10 minutes. Do not
undercook or cheese will not crisp as it cools. Remove pan from oven and
let crisps set for a moment, then loosen crisps with a metal spatula.
Carefully transfer to a wire rack to cool.
Yield: About 16 crisps.
Black-Olive Yogurt Cheese With Flatbread
1 cup plain whole-milk yogurt
1/3 cup Kalamata olives, pitted, cut into slivers
2 teaspoons fresh lemon juice
Assorted flatbreads and/or crackers
Wet large square of cheesecloth and wring dry. Line sieve with damp cloth;
place sieve over bowl. Spoon yogurt into sieve, fold cheesecloth ends over
yogurt, and chill overnight to drain. Scrape drained yogurt into medium
bowl. Mix in olives and lemon juice. Do ahead: Can be made 1 hour ahead.
Cover; chill. Season with salt and pepper. Transfer to small bowl. Place
on platter with flatbreads and/or crackers.
Makes 1 cup.
Bon Appetit
White Cheddar Puffs With Green Onions
The puffs can be formed and chilled or frozen on baking sheets well ahead
of time, then simply popped into the oven.
1 cup water
1/4 cup (1/2 stick) butter, cut into 4 pieces
1/2 teaspoon coarse kosher salt plus additional for sprinkling
1 cup plus 2 tablespoons all purpose flour
4 large eggs
1 1/2 cups (packed) grated extra-sharp white cheddar cheese
2/3 cup minced green onions
Line 2 baking sheets with parchment paper. Bring 1 cup water, butter, and
1/2 teaspoon salt to boil in heavy medium saucepan. Remove from heat; mix
in flour. Stir over medium heat until mixture becomes slightly shiny and
pulls away from sides of pan, about 3 minutes; transfer to stand mixer
fitted with paddle. Add eggs 1 at a time, mixing well after each addition
to form sticky dough. Mix in cheese and green onions. Using 2 teaspoons,
form dough into 1 1/4- to 1 1/2-inch ovals; drop onto baking sheet 1 inch
apart. (Can be made ahead. Wrap in plastic, then foil. Refrigerate up to 2
days or freeze up to 2 weeks.) Preheat oven to 375 F. Bake cheese puffs
until golden, about 30 minutes if at room temperature and 35 minutes if
chilled or frozen. Serve immediately.
Makes about 4 dozen.
Gourmet
Menus
Smoked-Salmon And Cucumber Rolls
1 (12-inch) seedless cucumber (usually plastic-wrapped)
4 oz cream cheese, softened (1/2 cup)
1/4 cup finely chopped fresh chives
2 tablespoons drained bottled horseradish
1/4 teaspoon salt
1 lb thinly sliced smoked salmon
Quarter cucumber lengthwise, cutting off and discarding rounded ends. Stir
together cream cheese, chives, horseradish, salt, and pepper to taste
until combined well. Pat cucumber dry. Arrange enough salmon to
completely wrap 1 cucumber quarter in 1 layer on a sheet of plastic wrap,
then spread with a thin layer of cream cheese mixture. Wrap coated salmon
around cucumber quarter to cover completely, pressing gently to help it
adhere. Repeat with remaining cucumber quarters. (You may have leftover
salmon.) Cut rolls crosswise into 3/4-inch pieces.
Cooks' note: Rolls can be assembled (but not cut into pieces) 1 hour ahead
and chilled, covered with plastic wrap.
Makes 56 hors d'oeuvres.
Gourmet
Shrimp in Sherry Sauce (Gambas al Jerez)
Makes 10 servings
1 pound medium raw shrimp, shelled and deveined (20 to 25 shrimp)
1/4 cup olive oil
4 cloves garlic, minced
1/2 teaspoon salt
1/4 cup dry sherry
1 tablespoon minced fresh parsley
Combine shrimp, oil, garlic, salt, sherry and parsley. Marinate for 6
hours, or overnight in the refrigerator. Drain and discard marinade. Cook
in heavy large skillet over medium-high heat or under broiler until shrimp
have just turned pink. Serve hot, with toothpicks.
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