Sunday, October 22, 2017

Tapas for October 2017

Since it's October and time for Tapas as well.   I had to make a few Halloween themed dishes, cause, Hello Halloween?
I had to.
But luckily our guests brought lots and lots of great food as well.
They usually do, and it's always good.  
I love trying all the offerings, and visiting with people, and well, pretty much all of it. 
Take at look at the table full of great food for starters.
From the left, in front, the red pot had a Morel Mushroom and Stone Crab Risotto, then there was hot spinach dip, a fresh sliced veggie tray.  Behind the Spinach dip were some awesome meatballs, then the Spider Cake I like to make and share, alongside the Spider Eggs.   I hate to admit it, but I was too busy tasting it to get a good picture, it was way too blurry to post.
From the top, well, sorta, here are some of the other dishes that were brought and shared.
Some totally delicious wings, lovely and hot.  They left me a couple and I had them for breakfast.
 Stuffed Peppers, again, so good.
Rice Casserole, next to pasta, rice has to be my favorite dish.
There was also this awesome Chang Mai Pork Curry.   I do love curry, and this was spot on for flavor and heat.
There was some Ambrosia Salad, which was so good.  I just never know whether it's a side dish or a dessert.  It's one of those either or dishes.  But I do know I love it. 
A hot Spinach dip, again, one of those dishes I love.
I had to include this picture, I had too. As you can see, we had lots of food and people it all.
Some more wings, these were done in an Air Fryer, they were lovely and spicy as well. 
I had some fun with the table before everyone got there.  I'd made some of my Something's Seedy Crackers to go with the Spider Cake as well as a green onion spread I'd made.  I also carved up a couple of orange peppers into Jack o' Lanterns.  I did them last year as well. Nothing like repeating a great idea. 

I also had some fun with some Deviled Eggs,  I made some Tate's Hell Snake Eyes, I'll share the story and recipe in another post.
Of course we had some desserts as well.   Some Red Velvet cupcakes,
and one of Carolyn's frozen Trifles. 
 And I didn't get a shot of the bowl of M&M's. But I did eat some of them as well. 

Well so much for this month, again, lots and lots of great food, wonderful conversations and now that the kitchen's cleaned up, the wineglasses washed and put away, I'm going to go and put my feet up.

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Saturday, October 14, 2017

Danish Crab Salad - Krabbe salat

I've on a mission to introduce as many people as possible to Danish Cuisine, in my own humble fashion.
Semi-humble fashion.

I've been making a concerted effort to share as many recipes as I can with my friends.

Luckily for me, they seem to appreciate it as well.
They do eat it all gone when I make something fun, and this past Tapas Night was no exception.
I made some Tarteletter shells and filled them with some chicken and mushrooms, but I also made this Crab Salad and put it into some small Puff Pastry Shells.
They were a hit.
And I will make these again.  I think they'd be a perfect starter to a fancy meal, or just because.
I like the idea of just because, cause that way I don't have to wait for a special occasion.  I can make them again, soon.
 This recipe isn't in my cookbook but will be in the next edition, out early next year.  But for now you can purchase Hygge- Danish Food and Recipes on Amazon, either in paperback or on Kindle.  You can even read it for free if you have Kindle Unlimited.  

 But until then, you need to try this out.  Really, you do. 

Yield: Enough to fill 24 mini Puff Pastry Shells

Danish Crab Salad

prep time: 10 MINScook time: total time: 10 mins
The original recipe said to stuff Tomatoes with it, but the Puff Pastry Shells were a perfect appetizer

INGREDIENTS:


  • 1/2-3/4 cup mayonnaise
  • 1/2 teaspoon + Tarragon Vinegar to taste
  • 1/2 teaspoon chopped fresh Tarragon  + extra for garnishing.
  • 1/4 teaspoon salt (optional)
  • 1/4 teaspoon good smoked Paprika
  • 1 Tablespoon Tomato Paste (I use the double tomato in the tube)
  • 1/2 lb. Crab Meat
  • 1 stick Celery, fine dice
  • 24 mini puff pastry shells, baked

INSTRUCTIONS:


  1. Mix mayonnaise with vinegar, salt and paprika to taste. Add tomato paste, tarragon and then crab meat and celery. Mound into baked puff pastry shells, sprinkle a few tarragon leaves on top and serve.
Created using The Recipes Generator

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Saturday, October 7, 2017

Halloween - Vampire Blood Tapenade

I wanted to come up with a creepy name for this totally delicious spread.   I was thinking along the lines of Vampire Vanquisher, or something like that, and then as I was reading a book, a line in there caught my attention.  They talked about how Vampires don't have blood running through their veins, it's more coagulated.
Well, this recipe is right on then. 
It should also keep those pesky Vampires away as well.  Hey, if you're a garlic lover, this recipe is for you. 
Vampire Blood Tapenade
It tastes wonderful, but more importantly, at least for Halloween purposes, it's a little, well, a lot on the creepy side.
Doncha' love it when it all comes together?
It sure did on this.  And best of all, it came together on a night when we got a last minute invite, and I was able to go into the pantry, pick out a couple of things, and throw it together.
Vampire Blood Tapenade
And everyone loved it.  So much so I did a repeat a couple of weeks later, and again, it was eaten.
I love it when a recipe comes together that fast and people love it.
This is perfect for Halloween though.  The appearance is that of coagulated blood and I bet it would be great served in a bread bowl or another fun receptacle.  
In other words, go forth and have fun. 

Yield: 6-10 servings

Vampire Blood Tapenade
Vampire Blood Tapenade

prep time: 10 MINScook time: total time: 10 mins
A fun appetizer for Halloween, or anytime. This black olive tapenade comes together in just a couple of minutes, with just a couple of ingredients from your pantry. Perfect for a last minute gathering. And it looks suitably grim for Halloween.

INGREDIENTS:


  • 2 cans black olives, drained
  • 24 pimento stuffed green olives (add more if desired)
  • 2 cloves roasted garlic
  • 1 small jar roasted red pepper, or 
  • 1- 4 oz. jar pimento's or 
  • 1 whole roasted red pepper, seeded and peeled
  • 1 clove raw garlic, grated on a microplane
  • 2 teaspoons - 1 tablespoon EVOO

INSTRUCTIONS:


  1. Add all the ingredients to a food processor and process until almost smooth. Serve with Naan or fresh sliced french bread or crackers. 
Created using The Recipes Generator

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