Wrapped Brie with Caramelized Onions and Pepper Jelly

 

Wrapped Brie with Caramelized Onions and Pepper Jelly
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Ingredients
  1. 1 Tbsp. butter
  2. 1/2 sweet onion, thinly sliced
  3. salt and pepper to taste
  4. 1/4 cup sherry
  5. 2 Tbsp. chopped pecans
  6. 2 sheets phyllo pastry
  7. 2 Tbsp. butter, melted
  8. 7 oz. round of Brie cheese
  9. 3 Tbsp. red or green pepper jelly
Instructions
  1. Preheat oven to 350 F. Melt butter in frying pan over medium heat. Add onions, salt and pepper; cook until onions are golden. Add sherry, bring to a boil, reduce heat and simmer until liquid is evaporated. Cool. Stir in pecans. Brush each phyllo sheet with melted butter, fold in half and place one on top of the other. Place on baking sheet, set Brie in center and top with pepper jelly. Gather phyllo up around sides of Brie to create a raised, ruffled edge. Spoon onions into middle, and brush sides of phyllo with remaining melted butter. Bake for 15 minutes. Serve warm with water biscuits. Serves 8.
Notes
  1. A nice box of chocolates provides your total daily intake of calories in one place. Isn’t that handy?
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A nice box of chocolates provides your total daily intake of calories in one place. Isn’t that handy?

Disappears immediately!

Corn Fritters

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Corn Fritters
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Ingredients
  1. 1 can (12 oz/340 mL) corn kernels, 1
  2. well drained
  3. 3 green onions, chopped 3
  4. 1 egg 1
  5. 1⁄4 cup all-purpose flour 50 mL
  6. 2 tbsp cornmeal 25 mL
  7. 2 tbsp chopped fresh cilantro 25 mL
  8. 1 tsp granulated sugar 5 mL
  9. 1⁄2 tsp hot pepper sauce 2 mL
  10. 1 tsp salt 5 mL
  11. 1⁄4 tsp freshly ground black pepper 1 mL
  12. Vegetable oil
  13. .
  14. Y
Instructions
  1. In a food processor, combine 1⁄2 cup (125 mL) of the corn, green onions, egg, flour, cornmeal, cilantro, sugar, hot pepper sauce, salt and pepper; pulse a few times to blend. Transfer to a large bowl and stir in the remaining corn. Cover and refrigerate for 20 minutes to allow batter to thicken slightly.
  2. In a large skillet, heat 2 tbsp (25 mL) oil over medium-high heat. Working in batches, drop in batter in 1⁄4-cup (50 mL) scoops and cook for 3 to 4 minutes per side, pressing down gently with a
  3. spatula, until golden brown on both sides and set on the inside. Transfer fritters to a plate lined with paper towels and keep warm. Repeat with the remaining batter, adding and heating oil as needed between batches. Makes about 6 large fritters.
  4. Make ahead: Let fritters cool, cover and refrigerate for up to 1 day or layer between waxed paper in an airtight container and freeze for up to 2 weeks. Reheat on baking sheets in a 375°F (190°C) oven for 15 minutes.
  5. Tip: For appetizer-size fritters, drop tablespoonfuls (15 mL) of batter into pan. They will only need about 2 minutes per side to brown
Notes
  1. These corn fritters are sweet and crisp.
  2. Serve them, drizzled with real maple syrup, alongside bacon and eggs for a hearty brunch.
  3. Or make mini versions and pair them with sweet chili dipping sauce
  4. to serve as an appetizer.
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Stilton Pate

Here’s one of our faces and we love serving it with crusty bread or crackerscrackers

Stilton Pate
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Ingredients
  1. Stilton Pate
  2. A fave!! Serve with crusty bread or crackers
Ingredients
  1. 8 oz. (250 g) Stilton cheese
  2. 1/4 cup butter
  3. 4 oz. 9125 g) cream cheese
  4. 2 Tbsp. brandy
  5. freshly ground pepper to taste
Instructions
  1. Bring Stilton, butter and cream cheese to room temperature. Add all ingredients to food processor and mix. Place in small bowl and refrigerate until serving time.
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Debate: What’s in de mousetrap
 

Jelly Balls

Your next favourite appetizer – rally round the chaffing dish

Jelly Balls
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Ingredients
  1. 1 lb. (500 g.)lean ground beef
  2. 1 egg, beaten
  3. 1/2 cup fine bread crumbs
  4. 3 Tbsp. chopped parsley
  5. 1/2 cup chopped onion
  6. 1 tsp. Worcestershire sauce
  7. salt and pepper to taste
  8. Chili Grape Sauce
  9. 12 oz. (341 ml) bottle chili sauce
  10. 10 oz. (284 ml) jar grape jelly
  11. 1 tsp. lemon juice
  12. 2 Tbsp. brown sugar
  13. 1 Tbsp. soy sauce
Instructions
  1. Mix ground beef with egg, bread crumbs, parsley, onion, Worcestershire sauce, salt and pepper. Roll into balls 1″ in diameter. Heat chili sauce, jelly, lemon juice, brown sugar and soy sauce in a large pot. Bring to a boil and add uncooked meatballs. Simmer meatballs in sauce for 30 minutes. Serve in a chafing dish. (avec toothpicks!) Makes about 50 balls. Freezes well.
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The trouble with opera is there’s too much singing.

Cocktail Crisps

 

Cocktail Crisps
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Ingredients
  1. 1 cup butter 250ml
  2. 8 oz. pkg. Imperial cheese (sharp cold pack cheddar cheese) 250g
  3. dash of salt
  4. 1/4 tsp. cayenne pepper or tabasco 1ml
  5. 1/4 tsp. Worcestershire sauce 1ml
  6. 1 1/2 cups flour 375ml
  7. 4 cups Rice Krispies
Instructions
  1. Cream butter and cheese together. Add seasonings. Beat in flour then add Rice Krispies. Mix well. Shape into balls. Press down with a fork which has been dipped in cold water. Bake at 350F (180C) for 15-20 minutes, until lightly browned.
Notes
  1. Makes about 4 dozen.
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Picalilli

When you have more green tomatoes than red. Great on hot dogs, hamburgers, roast beef.

Picalilli
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Ingredients
  1. 10 to 12 green tomatoes
  2. 6 medium red peppers
  3. 6 medium green peppers
  4. 4 medium onions
  5. 6 cups vinegar 1.5l
  6. 3 1/2 cups sugar 875ml
  7. 1/4 cup mustard seed 50ml
  8. 1/4 cup pickling salt 50ml
  9. 1 Tbsp. celery seed 15ml
  10. 2 tsp. allspice 10ml
  11. 1 tsp. cinnamon 5ml
Instructions
  1. Grind or finely chop all vegetables and place in a large kettle. Add 4 cups vinegar and bring mixture to a full boil over high heat. Reduce heat and simmer for 30 minutes, stirring occasionally. Drain. Prepare sterilized jars. Stir remaining 2 cups vinegar and remaining ingredients into drained vegetables in pot. Bring mixture to boil over high heat; simmer for 3 minutes. Put into sterilized jars and seal. Process 5 minutes. (to process: place jars on rack in 3″ of water in large, deep pot. Lids should be loose. Cover pot and bring water to boil. Simmer 5 minutes.) Remove jars and allow to cool. Tighten lids. Makes about 9-12oz.jars.
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