Green Spider Dip

Gotcha!

I had to come up with a nifty name for this.

I had to.

As you might have figured out, it's almost Halloween, and it's time to have fun with your food.

It's time for me to have fun with my food, OK?

I like to make appetizers, or finger food, or cocktail snacks or canape's or starters, or hors d'oeurves, I really don't care what you call them.   I just like to make them.

So, I was thinking the other day, and trying to come up with something fun, healthy and most important of all, YUMMY and adult appropriate.

The ladies I get together with on Friday's love Hummus, and we usually have at least one dish of hummus or sometimes more to share.  I did say we like Hummus.

At any rate, I got to thinking and I came up with this.

Green Spider Dip

I made some Spicy Edamame Dip, and 'floated' it on top of some regular Hummus, piped a spider web onto it with some creme fraiche, but you can also use sour cream or greek yoghurt, and decorated the edge with a green olive spider.   I would have used a black olive, but the can I thought I had in the cupboard wasn't there. hmmmm
I guess I used it all up in a Tapenade.

I was in a hurry last night cause I'd just gotten back from the 'big city' and a fun shopping trip with a friend so I whipped this up in a hurry.
In retrospect, I think if I'd made some of my Roasted Pepper Hummus to go underneath the green it would have been even more fun, but now I've lots of hummus to eat, all by myself. 


I served it with some pita chips, and watched part of it disappear.    There were actually a lot of people there last night, and a lot of nibbles as well.  But I wanted to share this idea with you so you can run right out, grab some hummus and make some Spicy Edamame Dip and copy me 

Essential Tools- Part Three

I'm back on the subject of essential tools in the kitchen.

Apart from yourself that is.

And you know, most of these things are relatively inexpensive.

I've tried a lot of different tater mashers over the years, and this one, well, let me just say, it's been my workhorse.  I've got a lovely little ricer I use from time to time, I've had a couple of other mashers, but this is the one that I've been using for 'mmnble' over 30 years.
The slotted skimmer, I think is a must have if you're making jam or soups or need to skim stuff off of the top of anything you're cooking.  And as you can see from the handle, it's had a close encounter or three with hot stuff, as in I've rested it on the side of a hot pan or two.  The next spoon over is a slotted one.  I had to replace my older one not too long ago, a loss I'm still mourning cause this one has an Ergonmic handle which means my small hands have trouble holding onto the sucker.

And here are my whisks.  I have to admit to liking the flat whisks the best.  But that second whisk in from the left, I think I've had forever, but does need to be replaced.  However, it's great for doing that final whip on mashed potatoes.   And the third one from the left, well, I think it's time it hit the garbage can.  It's rusted and really, not all that great.   I'm going to keep the flat whisks though.  I think I need one more, a little larger this time. 

I've worn this one down to the rust, as you can see, but it has been a very good whisk for me.

When I was reorganizing my pantry a few weeks ago, I found these canisters in a big box store, and started buying them to help organize my shelves.  One major benefit, they keep the bugs out.    And they stack.  So far, I'm quite happy with them.  I do need more though.  I've got quite a good selection of gluten free flours now, and it would be nice to put the flours in these containers, instead of inside a double layer of ziploc bags.

I do also have wooden cutting boards, which I oil and clean regularly,and I love. But, I have to admit, I use these plastic cutting sheets most.  They don't dull the knives, I can put them through the dishwasher, which helps to sanitize them.  I like the fact that I can cut meat on one, veggies on another, they can fold enough that I can dump whatever I've been cutting into the pot easily.  And, they are inexpensive enough to replace when you, umm, accidentally melt one, or cut through a sheet.   Which reminds me, I need to replace the blue one, it kinda has a hole in it.

From the left:  A friend gave me the scissors, and I use them, a lot.  They come apart easily, and go through the dishwasher beautifully.   I also have a couple of measuring shot type glasses.  Both will measure milliliters, which I can convert to deciliters for cooking.  I also picked up some different sized scoops awhile back, and found that they are great for filling mini cupcake liners or cupcakes.  I can be much more precise in portioning out my batter now.  I also believe in funnels.  This one has been hanging around my kitchen for a long time, and is invaluable.
I also love my silicone pastry brush.  I had one of the old fashioned bristle ones for years, but got tired of picking the bristles out of my food, so I invested in this one, and wondered why I hadn't done that a long time ago.

And last but not least in this segment.   I love, love, love my JarKey .   Mine is the one on the left, but I keep a few on hand, they make a great little gift, and I give them away from time to time.  They were invented by my cousin's husband to help his mother open jars.  Well, all I can say is this, I haven't struggled, fought with or cussed out a bottle since I got mine.  All it does is break the seal, just that, but then you can open the pickle jar without engaging in major warfare or banging the lid with a large mallet to break the seal.   Or banging the whole schmozzle upside down on the counter, and risking breaking the jar or worse. 

Well, that's it for this post.

I have more toys that I think can become essential in the kitchen, but just remember the most essential tool, is yourself. 

Fruitcake, part one

Time for Fruitcake

Oh that much maligned symbol of the Christmas season, butt of jokes, harbinger of doom when someone is presented with a commercial or dry fruitcake.   But for me, the start of the holiday season is when I bake my fruitcake so that it has time to ripen.

And I know it's only the beginning of October, but I like to get started on some of this stuff early.

OK, so I'm not going to run down to the kitchen and make it today, but I'm ready.

A few years ago, in the interests of expediency I elected to bake my fruitcake in the crock-pot.  Well, either I'm not as good at using a crock-pot as I thought I was or it was a stupendously bad idea, or I just didn't do the math.   Either way, I ended up with something that wasn't even edible, even with the addition of a bottle of rum.   And this was after cutting off the outside where it had been really burnt.  So, if you choose to do this, do the math, get to know your crockpot really well, and then go ahead and bake it in the oven.  And then there was the waste of a good bottle of rum, a waste, I tell you.  Not to mention all the other good stuff.
But the rum...

Here's my major hint though.  After the Christmas season, I buy the preserved fruit, the candied mixed peel, the 'neon green' cherries, the 'smack you in the face red' cherries, and the mixture of cherries and pineapple.  They're usually on clearance and will probably have a sell by date of the next year, so you can put them into your pantry, on the top shelf, and forget that they're there.
Oh, wait a minute, that's me.  I didn't make a fruitcake last year, so I kinda put the fruit up after Xmas and umm, just noticed it again today.

I'm making a fruitcake this year.

Let me tell you how I do it, and the recipe I've tweaked and twiddled with for years.   And it's good, but not half as good as either one of the fruitcakes my sisters make.   But, I'm still trying.  And I like mine, but when I get a chance to eat theirs, I don't say no.   I've even been known to beg for a taste. 

TMI? 

I always start my fruitcake by roasting whatever nuts I'm going to use a day or so beforehand, I've found that the richness of the roasted nuts adds a nice nuance to the finished fruitcake.   You can use a mixture of pecans and walnuts, but in the past I've used walnuts and almonds and had a lovely result.  Actually, I like using a mixture of all of them, but it also kinda depends on the price of the nuts as well.  They can be really pricy. 

I'm going to share some pictures I've taken in the past of my fruitcakes. 

 One thing to remember, baking fruitcakes is a long slow process, you bake them in a low, slow oven.   I bake them for 2 1/2   hours at 275-300 deg.  And check them with a toothpick to make sure they're done

 Here is the recipe, at least for right now.  I may make some changes to it again, this year.

Sid's Fruit Cake

8 oz brown sugar

¾ lb butter

2 oz brandy (I only had a couple of ounces of brandy or I would have added more)

3 oz marzipan   (this was a last minute idea and addition to the recipe, and adds a nice nuance)

6 eggs

12 oz flour + 1 tsp. Baking powder sifted together with

1 tsp. (approx) ground cardamon  ( I decided to try Cardamon this year as I had a bunch on hand)

½ tsp ginger

½ tsp salt

Put all the nuts, fruit and mixed peel in a large bowl.

Toss all together with a couple tablespoons of flour.

This helps to keep the fruit and nuts from sinking to the bottom of the pan.

8 oz pecans (toasted)

8 oz walnuts (toasted)

8 oz chopped almonds, (toasted) Keep a few out for decorations if you like.

8 oz candied red cherries

8 oz candied green cherries

8 oz mixed cherries, pineapples

8 oz candied mixed peel

6 oz Craisins

8 oz dates

8 oz golden raisins

Cream butter and sugar together until light and fluffy, add the brandy, beating well, then add the eggs,one at a time, beating well after each egg.

Add half the flour mix, mix well, then add the second half of the flour.

Pour batter over nuts and fruit and mix together.

Place in greased and parchment paper lined pans and bake in a 275-300 deg. Oven for 2 1/2  hours

until a toothpick inserted in pan comes out clean.   Start checking for done-ness at the 2   hour mark. 

After taking them out of the oven, pour a couple ounces of rum over the top to start the marinating process.     I like to let them cool a little but do pour the alcohol over them while they are still warm.
Wrap them well in cheesecloth or a good flour-sack towel and then again in aluminum foil.    After that, place them in a cool, dark place and just 'feed' them every week with another ounce or so of rum once a week.    Not only does this add flavour, but it also helps to preserve them.   And in the unlikely event you have some fruitcake left over after Christmas, you can continue to 'feed' them every month or so until you've eaten them all up.
 

* I usually add currants as well, but didn't have any. 

This recipe makes 2 loaf pans.

Come to think of it, I think I need to call my sisters and get their fruitcake recipes.   

Spicy Witchy Fingers

I love Halloween.   And as you may have surmised by now I love to cook.   But, I really don't make that many sweet things, and there is a preponderance of sweet stuff you can make online.
I'm really more into appetizer type things anyway.
Do you have any idea how few things there are online to make that aren't sweet?
I'm so over the sugar rush...
And did I mention I love cheese?
You heard?  Oh.

Well, along the way I found this recipe on Delish,  Spicy Cheddar Witch Fingers  and I had to make them.
I also thought they would be fun to take with me to my Friday night get together.  

Well, I made them my own in the sense that I couldn't leave well enough alone.  I also made them gluten free, cause I thought it might work.   And it did, they were so good.   I know cause I sampled a few.  But in the interests of everyone, I also made a second batch that weren't gluten free.  In other words I made them with regular flour.   I think I liked the flavour of the gluten free crackers best though.  
This recipe is going into my files as one to make often, or as many times as I can justify eating butter and cheese together.   TMI? 

Divide the dough into 36 pieces and roll each one into a 4 inch long 'finger'. 

I took the dough, divided it into thirds, then took each piece and divided it again, and again.  Until I got it divided into thirty six pieces.   You do the math.    I actually only baked half of each recipe in the end, and froze the remainder. 

Form the pieces into 'finger shapes', with the indentations in between where the joints are.  Place the fingers onto 2 parchment covered baking sheets and brush with egg wash.

Press an almond slice onto the end of each finger for a fingernail.
Hint:  If you do like me and get to this point and find out you don't have any almond slices, (cause you used them in another recipe and forgot to buy more)  just put a small handful of whole almonds into a cup with some water and microwave them or pour boiling water over them, and let them sit for a few minutes. Slip the skins off and then being very, very, very careful, slice the almonds with a sharp knife.

 Place the fingers in the fridge for at least 15 minutes for them to firm up.
Preheat the oven to 350 degrees.  Bake the fingers on the upper and lower thirds of the oven for about 13 minutes then swap the pans, and bake an additional 12 minute, until they're all puffed up and golden.

Cool the 'fingers' completely, then arrange on a plate and serve.

And ummm, try not too eat too many before your guests get a chance to sample them.   Of course, I wouldn't know about that one.  

Spicy Witch Fingers Cheese Crackers

Author: Sid's Sea Palm Cooking adapted from my mother's recipe

prep time: 10 Mcook time: 25 Mtotal time: 35 M

ingredients:

• 8 oz. Extra Sharp Cheddar Cheese, grated  (Grated Gouda is a great substitute)
• 2 oz. finely shredded Parmesan Cheese
• 6 Tablespoons Butter, softened
• 1/2 tsp. Cayenne Pepper
• 1 cup all purpose gluten free flour  (the Besan or Chickpea based Gluten free flour gives the best taste for these crackers. (or 1 cup all purpose flour)
• 1 large egg yolk, mixed with 1 tablespoon of water
• 36 (about 1/3 cup) sliced Almonds

instructions:

How to cook Spicy Witch Fingers Cheese Crackers

1. Mix together the grated cheese, butter and cayenne in a food processor, if you have one, or just in the KitchenAid and mix til smooth. Add the flour and either pulse (if using a food processor) or cut in until it's all mixed together. Turn the dough out onto a floured surface and knead until smooth.
2. Divide the dough into 36 pieces and roll each one into a 4 inch long 'finger'. Divide the dough into thirds, and then into thirds again.
3. Form the pieces into 'finger shapes', with the indentations in between where the joints are. Place the fingers onto 2 parchment covered baking sheets and brush with egg wash.
4. Press an almond slice onto the end of each finger for a fingernail.
5. Hint: If you do like me and get to this point and find out you don't have any almond slices, (cause you used them in another recipe and forgot to buy more) just put a small handful of whole almonds into a cup with some water and microwave them or pour boiling water over them, and let them sit for a few minutes. Slip the skins off and then being very, very, very careful, slice the almonds with a sharp knife.
6. Place the fingers in the fridge for at least 15 minutes for them to firm up.
7. Preheat the oven to 350 degrees. Bake the fingers on the upper and lower thirds of the oven for about 13 minutes then swap the pans, and bake an additional 12 minute, until they're all puffed up and golden.
8. Cool the 'fingers' completely, then arrange on a plate and serve.

Created using The Recipes Generator

Halloween's almost here...

I get so excited about Halloween.  I get to dress up in silly costumes, make fun foods and generally just enjoy myself.

I've done a few Halloween themed posts in the past, and I thought before I get going on any new ones, for this year, that I would do a recap of some of my favourites.

I made a Spider Web cake, well, it was a decorated Bologna Cake, which was not only fun to make and take, but it tastes good too, and you if you have a spider web, you need Spider Eggs.
One year I made a spider out of bread dough and served with a bowl of Marinara sauce for dipping.

Mice and Crunchy Eyeballs and some Gummy Worms

Add caption

 Tate's Hell Eggs one year  using Sriracha Sauce and a little Sambal Oelek for spice.  They were tasty.

And one of my favourites, is 'Eyeball' Stew.   I like using small onions in this and call them 'eyeballs', besides which, the stew just plain tastes good anyway. 

So there is my little recap of some of the fun stuff I've made and taken pictures of for Halloween. 

Stay tuned for more great Halloween ideas...

Well, more ideas of what to make for Halloween.