Sunday, June 25, 2017

Tapas for June 2017

The dishwasher's going, the glasses are washed and put away and it's time to sit down again, and relive a lovely evening.

We had our monthly Tapas Night last night, well, it's actually been a couple of months since we had it here.  Last month a friend hosted it, and the month prior to that, that particular weekend there were all kinds of events going on in our little town, so we did a pass.
Tapas Table

The attendance was down, several couples who usually come were out of town, so it was a smaller crowd than usual, but I enjoyed it just as much.

I let my inner Dane out to play and made several dishes that are Danish.   And even though we were fewer in number than usual, much of it was eaten.  But before I tell you what I made, let me share the other dishes that were brought.
Apart from me getting all "Danish", it did seem to be a salad kind of night.

 This lovely and delicious salad with lots of Cauliflower, and it was really good.
Salad with Cauliflower
 Potato Salad
Potato Salad
 Hush Puppies with a dipping sauce
 Taco Rice
 This intriguing dish. A brie cheese enrobed in sun-dried tomatoes and served with crackers.  It was good.
 Told you it was a salad night, there was also a nice spinach salad.
 And then there was me. 
I get carried away sometimes.  But it's my party and I can make what I want.
So there...

These Egg and Shrimp with Caviar on home made rye bread.   
 I also made some tartelleter, but didn't care for the shells real well. This had peas and carrots in a white sauce, and I also made some with ham as well. 
One of my favorites, Mackeral in Tomato Sauce.  Luckily for me, there was a little left, and I'm so eating it today, tomorrow and ? 
The joys of getting really fresh eggs is that you can't peel them well, so I had to make an egg salad, and plumped them down on a piece of white bread.  They tasted really good. 
And since I had a little shrimp left over, I added some mayonnaise to it and served it with some of the homemade rye and white bread.  
And we had desserts as well, gotta feed the sweet tooth...
Pineapple
 Trifle
And a Boston Creme Cake. 
It's time for me to go and put my feet up and relax.  And start planning what I'm bringing to the next gathering we're headed to.  It's only a week away. 

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Wednesday, June 21, 2017

Peach Monkey Bread Cobbler for Fantastical Food Fight

Necessity is the mother of invention, right? And when you can't find ripe peaches at the supermarket, neither one that you went to, you head to the freezer section.

Pardon me, I forgot to tell you about the Fantastical Food Fight Challenge this month.  It's a Peaches and Cream Challenge this month and June 21st is also National Peaches and Cream Day.  
I wish they'd told the peaches I saw yesterday at the supermarket, they were hard as rocks.
Peach Monkey Bread Cobbler

June also happens to be National Dairy Month as well.

Sarah of Fantastical Sharing of Recipes hosts this and has invited a bunch of bloggers to make and post a recipe using certain ingredients every month.  This month, it's Peaches and Cream.  I've participated in the Fantastical Food Fight Challenge in the past, and had so much fun with it.  #fantasticalfoodfight
I looked online for recipes.    Here and here and also here.
I not only had refrigerated crescent dough in the fridge, but also some biscuits in there, and I wanted to combine them and use them all up.
And when I looked at biscuit recipes I found some here, and here.
They all used canned peaches, and I had frozen ones.  They also all seemed to have a lot of sugar as well.
So I took a little of this and a little of that and combined them into this dish.
I call it Peach Monkey Bread Cobbler.   Topped it with some whipped cream and enjoyed it.
Peach Monkey Bread Cobbler
I think this would be even better served warm with some ice cream though.  But since it's so hot here, I try not to use the oven during the heat of the day. And a caveat here, you do need to cook this a long time.  I pulled it out of the oven, after 25 minutes and the biscuits on the bottom were a wet mess.  So I threw it back in the oven and baked it again, and this time the biscuits on the bottom were done.
Peach Monkey Bread Cobbler

Peach Monkey Bread Cobbler
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2017, with all rights reserved thereof.


Yield: 4-6 servings

Monkey Bread Peach Cobbler

prep time: 15 MINScook time: 45 MINStotal time: 40 mins
This is twisted take on Monkey Bread and Peach Cobbler

INGREDIENTS:


  • 2 tubes, (8-10 piece)prepared biscuit dough, 1 tube cut into quarters, the other tube cut into halves
  • 1/2 cup sugar (use more if needed)
  • 1 teaspoon cinnamon
  • 1 cube butter (4 oz.) melted
  • 1/2 tube crescent dough

  • 1 lb. Frozen or fresh peaches, cut into slices
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla bean paste

INSTRUCTIONS:


  1. Preheat oven to 400 deg. Mix the 1 tsp.cinnamon and 1/2 cup sugar together, set aside. Melt butter. Grease an oven safe casserole dish, 8 inch round. Open the two tubes of biscuits, separating them into individual pieces. Cut the biscuits from one tube into fourths, dipping them into the butter and then rolling them in the cinnamon sugar and layering them on the bottom and up the sides a little in the casserole dish. Mix the 1/4 cup sugar with the 1/2 tsp. cinnamon and the 1 teaspoon vanilla bean paste. Add the sugar mixture to the peaches and toss to combine. Layer the peaches on top of the dipped biscuit pieces, then take the other tube of biscuits, cut them in half, dip them into the butter and the remaining cinnamon sugar mixture, adding more sugar if needed. Place them around the perimeter of the casserole dish, to make a pretty pattern. Finish off by taking half the roll of crescent dough out, pinching the perforations together and laying it over the top of the peaches. Much like putting the top on a pie, tucking in the four corners. Place in oven and then turn it down to 350 degrees and bake for 45 minutes. Serve warm or cold with some whipping cream or ice cream.
  2. Cook's Note:   Cover with a piece of foil after 25 minutes or so, otherwise it will get too brown.   This does need to cook a long time to cook the biscuits on the bottom.  You could  also just put the peaches and sugar mixture in the bottom of a greased casserole dish, and dot the dipped biscuits around the perimeter of the bowl, and place a sheet of crescent roll dough over the top.  

Created using The Recipes Generator
 

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