Cheese Toasts

I have shared this retro cheese toast recipe several times over the years but recently realized that I hadn't actually written out a "formal" recipe. I'm here to fix that!

Every 60s hostess had a cheese toast recipe in her recipe arsenal. My mother made these regularly and I remember her using a mix of leftover cheeses, as in whatever she had on hand. I always like to have sharp cheddar, gruyere and parmesan, but have made them with just about everything. The one pictured  above has fontina and jack in them too. My mother often added blue cheese but I find that too overpowering. The point is, just use your favorite cheeses and bits of this and that are just fine. You could elevate it by adding flaked crab, canned or fresh, but then you must serve it with champagne, just because!

Kids LOVE these. Just warning you in advance.

Retro Cheese Toasts

You will need 1 sliced baguette.

Start with 1 1/2 cups grated mixed favorite hard cheeses and mix in enough mayonnaise to make a spreadable mixture, I would guess about a half cup but I've never measured. It's an "add and stir until you get it right" mixture.

Mix in one, two, or more of these add ons:

chopped chives

thinly sliced green onions

finely chopped pimientos

finely chopped green or black olives

drained capers

a heaping spoon of pesto or chopped chutney

chopped, drained tomatoes

1 tsp of your favorite dried herb or a tablespoon of your favorite fresh, minced herb

1-2 tsp of curry

1/4 tsp nutmeg

1/2 tsp freshly cracked black pepper

2 tsp prepared mustard

1 can drained crab or 1/2-1 C flaked fresh cooked crab or tiny bay shrimp

Spread mixture on bread slices.  Sprinkle with paprika, cracked black pepper or additional herbs if desired. At this point, cheese toasts can be flash frozen on a baking sheet. After a few hours in the freezer and they are frozen solid, place in freezer bags. They will keep nicely for up to a month and are very handy for the busy hostess. To bake: line a baking sheet with parchment paper or foil for easy clean up. Place rack on top and place toasts on top of rack. Bake frozen toasts in a hot oven, 375 F for about 8 minutes or until cheese is bubbly and lightly browned in spots. Unfrozen slices take a little less time. Baking them on a rack is optional, but it crisps up the bottoms nicely. Makes about 3 dozen.

Sandbakkels

Sandbakkels

 a Norwegian Sugar Cookie. 

These are eaten as is without a fillling. Yield 3 dozen. Dough freezes well.

1 C butter, softened

1 C sugar

1 egg

1/2 tsp almond extract

2 C all-purpose flour

1 C almond flour (you can substitute with another cup of all-purpose flour)

1/4 tsp salt

Preheat oven to 375 degrees F. 

Beat butter and sugar together until light and fluffy.

Add egg and extract and mix.

Add flour and salt and mix to combine.

Form dough into balls and place in sandbakkel tins. Press with your thumb until dough is pressed up the side of the tin.

Bake for 10-12 minutes.

I spray my tins with cooking spray before pressing in dough. To remove: when the cookies are still warm, turn onto palm of hand and tap several times on top and sides of tin with a spoon. Cookie will slip out. If you sub out the almond flour, the cookies will be less crumbly but still very good with a distinct almond flavor.

Gingerbread House

 

Gingerbread Houses/Men

This makes a very tasty gingerbread that is sturdy enough for construction. 

Yield 24 large 8" men or 6 small houses.

Bring to a boil:

1 1/2 C shortening

1 1/2 C dark molasses (one 12 oz jar)

1 1/2 C sugar

3 T vinegar

When mixture comes to a boil, remove from heat and cool slightly.

Stir together in a counter type mixer such as Kitchenaid:

8 1/2 C flour (plus you'll use more for dusting when you roll out the dough)

1 1/2 t salt

1 1/2 t soda

1 1/2 t ginger

1 1/2 t cinnamon

Add warm wet ingredients to dry ingredients and mix.

Add 3 eggs and mix.

Dough will be soft and slightly warm. Roll out on well floured board to 1/8" thick. Cut out shapes and carefully move to parchment lined cookie sheet. Gather up scraps and reroll.  As the dough cools, it becomes more difficult to roll. Zap the dough in the microwave to warm up a wee bit and continue. Bake at 350 F for 15 minutes, then rearrange pans switching them from top to bottom rack and bake for another 15 minutes.  This long baking time will make a sturdy cookie that is suitable for constructing a house. If you would like to make shapes that are softer for eating, halve the baking time.

I use Royal Icing, an edible "glue" to build houses and add candy:

3 egg whites

1 lb powdered sugar

1 t cream of tarter (optional)

Beat the above ingredients together with a hand or counter mixer until quite stiff. An alternative to using raw egg whites is meringue powder. Follow directions on container.

To use icing, make a cone out of heavy wax or parchment paper or use these wonderful disposable piping bags. I've had my box of 100 for at least a decade and they come in so handy a few times a year for a cooking project or a craft. Place the open cone in a tall glass, fill the cone with icing, twist the top shut and snip off a small opening at the tip. Build houses then let dry for a few hours before decorating with candy. Ask your guests to bring a bag of candy to share and have fun!

To make bases, cut out cardboard pieces and wrap with butcher paper or decorative wrap. 

My little three piece house cutter set is so old it's not available anymore, but I found plenty just like it here.

When I used to make dozens of houses and hundreds of gingerbread men, (literally!) I would start my baking in October. Undecorated, they store well in shirt boxes.

Almond Shortbread

Almond Shortbread

I love this variation of classic shortbread.

10 tablespoons butter, softened

1/3 cup granulated sugar (plus 2 tablespoons)
1/4 tsp. salt

1/2 tsp. vanilla extract 

1/2 tsp. almond extract

1 cup all-purpose flour

1/2 cup almond meal or almond flour

1/2 cup sliced almonds

Preheat oven to 325 F.

Prepare an 8-9 inch square or round pan by spraying with cooking spray. If the pan does not have a removable bottom, cut a piece of parchment paper to fit pan and spray with cooking spray.

In a mixer bowl beat butter, 1/3 cup sugar, salt, vanilla and almond extracts until fluffy.  Mix in flours, then sliced almonds.  Press into a buttered and floured 8" round cake tin or 8" sq. pan and sprinkle with additional 2 tablespoons sugar.  Pierce all over with fork tines. Bake at 325 degrees for 40-45 minutes or until lightly browned.  Let cool on rack for 20 minutes. Remove from pan and while it is still warm,  cut into wedges or squares.  Yields 16 2" squares.

Click here for the basic shortbread recipe.

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Nectarine and Burrata Appetizer

This appetizer is just what summer entertaining means to me—easy,  beautiful and using the season's best produce. It just shouts SUMMER!

Medium chop two ripe nectarines and finely chop one seeded jalapeno pepper. Toss together with a splash of olive oil, salt and pepper to taste, and a handful of chopped cilantro. Place on a plate with a good piece of burrata cheese, sprinkle with a half cup of toasted pistachio nuts and serve with crackers or sliced baguette.  Every bite was a combination of cool and sweet, spicy and salty, creamy and crunchy. Divine.

Stars Lemon Squares

Lemon Squares

When life gives you lemons, make lemon squares. This recipe is from Jeremy Tower when he owned the Stars Restaurants in San Francisco, Palo Alto, and Napa. These lemon bars are simply the best--firm but delicate, perfectly lemony and not overly sweet.

Stars Lemon Bars

Crust:

1 1/2 C flour

1/2 C powdered sugar

6 oz (1 1/2 sticks) cold sweet butter

Filling:

6 large eggs

3 C sugar

1 C plus 2 Tbsp freshly squeezed lemon juice

1/2 C flour

Powdered sugar for dusting.

To make crust:

Preheat oven to 325 F

Combine flour and powdered sugar in the bowl of an electric mixer. Using the paddle attachment, add the butter and mix on low speed until mixture is the size of small peas. Press the crust into the bottom of a 9"x13" pan. Bake the crust for about 20 to 25 minutes, until golden brown.

To make the filling:

Decrease oven temperature to 300 F

Whisk together the eggs and sugar in a large bowl until smooth. Stir in the lemon juice and then the flour. Pour lemon filling on the top of the crust. Bake for 40 minutes, until the lemon filling is set. 

Allow to cool for one hour, slice into squares, and dust with powdered sugar.

Congo Bars

My girlfriend Charlotte brought these to a cookie exchange.  Not only were they delicious, but I loved the story behind it: Throughout my childhood my mother made these for our family and for church and school gatherings.  For years she would send them to the soldiers in Germany. They loved them because they were sturdy bar cookies and therefore always arrived fresh and unbroken. I now make them for my grandchildren.

3/4 C butter, at room temperature

1 lb. brown sugar

3 eggs

2 1/4 C flour

2 1/4 tsp. baking powder

1/2 tsp. salt

1 tsp. vanilla

1 12 oz. package chocolate chips

1/2 C chopped nuts

Beat butter and sugar together.  Add the eggs, one at a time.  Add vanilla, dry ingredients and mix well.  Add chocolate chips and nuts.

Spread dough evenly in a  12"X18" rimmed pan and bake in a 350F oven for 30 minutes or until just lightly brown.  Cool and cut into squares.

(Image credit: Eat the Love)

Nebraska Caramel Corn

My girlfriend Patty brought cellophane bags of candied popcorn to a cookie exchange.  From Patty: The recipe originally came from my grandmother. Growing up in Nebraska, my mother made it for me and my two sisters when we were young. When we grew up and moved away, she made it for us when she visited our homes for the holidays.  She continued to make it for herself and her friends for her last Christmas when she was 93!  She was a strong woman and definitely influenced us all.  Jack helps me make it…that caramel sauce is boiling hot and he helps pour…both of us talk about Mom when we make it.  

From me: My husband, a self-proclaimed caramel popcorn connoisseur, says this is the best.

2 C brown sugar

2 sticks butter (1/2 lb.)

1/2 C white corn syrup

1 tsp. salt

1/2 tsp. baking soda

6 quarts popped corn

Combine brown sugar, butter, syrup, and salt.  Bring to boil, stirring constantly.  Boil for 5 minutes without stirring.  Remove from heat, add soda and stir. In a large bowl, pour over popped corn and stir throughly to coat.  Transfer caramel corn to rimmed baking sheets.  Bake in 250 degree oven for 1 hour, stirring every 15 minutes. Remove from oven to cool, then break up pieces and enjoy.  Wrapped in cellophane bags and tied with a ribbon, they make pretty party favors or hostess gifts.

Curried Cashews

Curried Cashews

My girlfriend, Rene, cut this from a magazine years ago, but doesn't remember the source.  Since she gave me the recipe, I've made it quite a few times. I love it in a pretty bowl on the drinks table before a dinner party.  It's very popular with everyone, even with people who think they don't like curry.

2 Tbsp. sugar

1 Tbsp. kosher or flake salt

2 1/2 tsp. curry powder

3/4 tsp. ground cumin

3/4 tsp. ground coriander

1/4 C water

1 Tbsp. brown sugar

2 Tbsp. butter

2 1/2 C unsalted roasted cashews (about 12 oz.)

1 C unsalted raw shelled pistachios (4 oz.)

1/2 C dried cranberries

Place rack in middle of oven and preheat to 300F.  Combine the first 5 ingredients in a large bowl and set aside.  Bring the water, brown sugar and butter to a boil, stirring often.  Stir in the nuts.  Cook, stirring constantly until the nuts are shiny and the liquid has evaporated, about 3 minutes.  Transfer the nuts to the spice mixture.  Add the dried cranberries; toss until well coated.  Spread the mixture out onto a baking sheet and bake for 15 minutes.  Cool to room temperature.  Store in an airtight container at room temperature for several weeks.

Salty Chocolate Toffee

Chocolate Salty Coffee Toffee

This is an adaptation of an old Sunset recipe.

2 1/4 C sugar

1 tsp. salt

1/2 C coffee or water
1 1/4 C (1/2 lb. plus 1/4 C) butter (Plus 2 tsp. butter for greasing the pan.)

2 C chopped mixed almonds and pecans (raw or roasted or oven toasted)

one 12 oz. bag semi-sweet chocolate chips

1-2 tsp. flake salt

1/4 C finely chopped roasted nuts

Combine sugar, salt, coffee or water, and butter in a large pan; bring to a boil.  Add the nut mixture if they are raw; if they have been roasted or toasted, you will add them later.  Cook, stirring constantly until mixture reaches 300F measured with a candy thermometer.  This will take about 10 minutes or so and it will be bubbling.  Immediately remove from heat (add roasted nuts at this time).  Pour into a well-buttered jelly roll pan and spread the mixture to even out.  Sprinkle on chocolate chips and wait 5 minutes for them to soften.  When soft, spread the chocolate evenly over the toffee; immediately sprinkle with finely chopped nuts and flake salt to taste.  Set aside for a few hours to cool.  Break toffee apart with a sharp knife and store covered in a cool place.

*Making candy and using a candy thermometer is not difficult, but needs your attention.  Stir the mixture constantly and be vigilant about checking the thermometer as it needs to read exactly 300F for it to harden properly.  It's not a project to be done with children as the candy is scalding hot. 

Gougere

Gougere

This beautiful, savory, French pastry smells heavenly while it's baking.  It is simple elegance when served as a first course with a glass of champagne, and is something your guests won't forget.  But perhaps the best thing about a Gougere, and one thing that many cooks don't realize,  it's super easy to make and can be prepared in the morning, refrigerated, and baked just before serving.  

1 C milk

1/2 C (one stick) butter

1 tsp. salt

1 C flour

5 eggs

1 TBSP prepared Dijon style mustard

1 TBSP chopped fresh herbs (optional)  I like to use tarragon and chives if I have them.

1 C grated Gruyere cheese

1/2 C grated fresh Parmesan cheese (plus an optional two tablespoons to top the puff) 

Combine milk, butter, and salt in a small saucepan and bring to a boil.  Remove pan from heat and immediately dump in all the flour.  Stir vigorously for one minute with a wooden spoon until the mixture leaves the side of the pan and forms a mass in the middle.  Let rest for 5 minutes.  Put mixture in food processor, and process with steel blade adding the 5 eggs, one at a time.  Add prepared mustard and optional herbs and pulse a few times to incorporate.  Add both cheeses and pulse until just just mixed.  

On a parchment paper lined cookie sheet, and with a large spoon, plop spoonfuls down in a wreath-like shape, see below.  Sprinkle with optional 2 Tbsp. Parmesan cheese and a few chopped fresh herbs if desired. 

At this point you can loosely cover with plastic wrap and put in the refrigerator.  About one hour before serving, take out of the refrigerator to get to room temperature.  To bake, put in center rack of preheated 375F oven and bake for 20-30 minutes or until puffed and golden brown.  Immediately slice into wedges and serve with a fork.  Serves 6-8 as an appetizer or first course.   It's particularly memorable when served with champagne.

If you have a crowd for cocktails, gougere can also be made into little puffs making it easier to serve.
 

Jamaican Slow Cooker Jerk Pulled Pork

If you've never made pulled pork in a slow cooker, well, it's high time!  Nowadays I don't know how to make it any other way--it's so easy, so good and absolutely goof-proof.  This is great party food and is perfect for a buffet table.

Trim one pork shoulder and place in slow cooker.  Top with 1 heaping tablespoon jerk seasoning and the juice of 1/2 lime (or lemon).  Place lid and cook on low for 10 hours.  When done transfer meat to a large board using a slotted spoon.  With two forks, pull meat apart removing fat if any and put in a serving roaster.  Strain remaining juices and pour over meat.  Serve hot.

I have a large slow cooker so almost always double the recipe and almost always cook mine overnight.  When I wake up in the morning, I prepare the meat and put in a serving roaster, cover with foil and refrigerate, then reheat in the oven just before serving.  Leftovers freeze beautifully.

Knitionary

summer pesto with a few variations

I profess an undying love for pesto and make it all summer long.  At the end of summer, my last batch is frozen into logs or ice cube trays to add a welcome zip of summer to winter soups and stews.  This recipe makes close to 2 cups and can easily be halved.

• 1 large bunch fresh basil, stems and flowers removed
• 1 C. freshly grated Parmesan cheese
• 1 C. lightly toasted pine nuts (toast them under the broiler or on the stove in a dry pan, but toast them you must, this is an important step!)
• 2 garlic cloves
• the juice of 1/2 small lemon
• 1/2 tsp. salt
• 1/4 to 1/2 C. best quality olive oil

Whirl first 6 ingredients in food processor for one minute.  Drizzle in olive oil until the consistency you prefer.  If you plan on serving this later, put in a ramekin and paint the top with a light coat of olive oil or lemon juice to prevent discoloration.  Refrigerate leftovers.  Freezes well.

Variations:

Add a few mint leaves, more or less to taste, for a hint of mint.
Add a few nasturtium leaves, more or less to taste, for a light, peppery taste.

Click here for printable recipe.

A summertime hostess gift.

summery stuffed bell peppers

This summer my son asked me for stuffed bell peppers, but made without rice or any grain.  I came up with this recipe and we've decided we like it better than my years-old, beloved family recipe!  

1 1/2 lbs. ground round steak

2 C. chopped kale

2 C. grated summer squash, lightly squeezed of excess water

1/2 small onion, chopped

1 1/2 C. chopped tomato, divided, or 1 can chopped tomatoes, drained, divided

2-3 Tbsp. minced fresh herbs, mixed (I used oregano, marjoram, sage, and rosemary) 

2 garlic cloves, minced

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. crushed dried pepper

3 large red bell peppers, cut in half lengthwise, with seeds and membranes removed 

small amount of olive oil

Mix the first 10 ingredients, reserving half the tomatoes.  Mound meat mixture into halved bell peppers and top with remaining chopped tomatoes.  Pour a little bit of olive oil over the peppers and cover lightly with foil.  Bake at 400 F for 1 hour or until done, removing foil for last 15 minutes or so.  6 servings.  These freeze well cooked or uncooked.  I always double the recipe and put them uncooked in the freezer where they will last for up to 3 months. 

Click here for the printable recipe.

Stacy's Easy Chicken Enchiladas

Recipe for:    Chicken Enchiladas                       Serves:  4-5                  From:  Stacy

Ingredients:
3-4 boneless skinless chicken breasts (about 1 ¼  - 1 ½  lb)
1 package white corn tortillas (at least 15)
2 cups shredded cheddar cheese (or use a mixture with mozzarella)
1 large can (20oz) Las Palmas green enchilada sauce
1 small can diced green chilies
1 small can sliced olives

Directions:
1.    Simmer chicken breasts 20-30 minutes until done.  Let cool in water.
2.    Preheat oven to 350 degrees.
3.    Shred chicken, place in large bowl.
4.    Add to bowl: 1/2 cheese, 1/2 enchilada sauce, can of chilies.
5.    Warm tortillas in microwave until soft (wrap in wet paper towel to keep moist).
6.    Place a small scoop of chicken mixture (maybe 1/4 cup?) in each tortilla and roll.
7.    Line enchiladas in a 9 x 13 baking pan.
8.    Top with remaining enchilada sauce and cheese.  Sprinkle with olives.
9.    Bake at 350 degrees uncovered for 45 minutes.

Lemony Ice Cream

My friend Rene had a huge harvest from her lemon trees.  Time to make Lemony Ice Cream!

Ingredients:

1 cup milk
1 cup cream
1 cup sugar

juice and grated rind of two lemons


Mix the milk, cream and sugar until the sugar dissolves. Put it in a metal pan and into the freezer. When it's mushy, take it out, add the juice and rind and beat with an electric hand mixer until it's smooth. Return to freezer and let freeze solid.  This recipe is easily doubled.

Adapted from "Catered Affaire"

NOTE from Rene:  I like it lemony so I always add more lemons.

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