On the Cape, with the tourist season, summer officially starts on Memorial Day. This year it has been rainy and cold — more than I ever remember. It is so wet that we have not been able to get into one garden to plant it, a record late date for this!! In spite of that, the strawberries are pouring in a tubful at a time, sometimes 2 tubfuls at a time in spite of the fact that they are sometimes literally under water.
On Fridays we do projects in the kitchen — jams, cookies, or prepping for retreats or events. It is a good-sized crew, and very faithful. Last week one of the sisters was celebrating a 60th birthday. I asked one of the sisters to put something together, so we had this wonderful spread of cheese dip, cheese ball, crispy tortilla strips and… strawberry bruschetta — surprisingly delicious! Another way to enjoy those juicy jewels from the garden (or grocery store!)
Happy 60th Birthday Strawberry Bruschetta
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Happy 60th Birthday Strawberry Bruschetta
SERVINGS
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COOK TIME4-5mins. |
PREP TIME |
READY IN |
Ingredients
Instructions
- Preheat oven to 400 degrees F.
- Cut baguette into 1/2 inch slices.
- Butter one side of each slice.
- Place on baking sheet, and bake 4 to 5 minutes until toasty and golden.
- Set aside.
- Combine strawberries with vinegar and sugar, let sit while preparing cream cheese mixture.
- Beat cream cheese on medium speed until smooth.
- Add zest and beat again to combine.
- Spread this onto baguette slices.
- Top each with strawberry mixture, and finish off with the chopped mint.
Spring is officially here. It’s a lovely day, sun shiney, a bit cool, but leaves are starting to come out. I am keeping a close eye on all of the perennials I planted last fall, and almost all have come up. And of course we have been babying our vegetable seedlings in our grow-tent, which will start to go into the ground any minute now. It’s a very hopeful time of year, full of new beginnings and promise.
We have been hosting special receptions each month as a part of the celebration of our choir’s 25th anniversary. Each month I am faced with the challenge of beautiful finger food that fits in a budget, and isn’t the same every time. I often use ingredients I’ve popped into the freezer. Cheese and crackers are always a good staple. We tried out two different recipes of cheese balls, and ended up combining elements of both to make a really classy cheese ball with lots of flavor. It’s a cheddar/Parmesan with port wine-soaked craisins folded into the mixture. Really delicious, and everyone loved it!
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Cheddar/Parmesan Cheese Ball with port wine soaked craisins
SERVINGS
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COOK TIME |
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Ingredients
Instructions
- Soak craisins in port wine.
- In the bowl of a mixer fitted with the paddle attachment, mix cream cheese, sour cream, shredded cheeses, lemon zest, onion, garlic, pepper, cayenne until well combined, adding craisins at the end.
- Put chopped pecans on a piece of waxed paper.
- Remove cheese mixture from bowl, form into a ball, and roll in the chopped pecans.
- Can be refrigerated, but fine to serve right away.
The “Versatile Little Christmas Cookie”
By now I’m sure you have been thinking about Christmas goodies that you might want to have on hand for gifts, snacks, holiday visits or little last minute remembrances that come to mind even when you think you’ve covered everyone on your list. We all have our special favorites, without which Christmas just wouldn’t be Christmas.
Biscotti, another European favorite that has grown rapidly in popularity everywhere over the years, is perfect for this. I learned how to make them as a teenager at a time when they were not as common as they are now — unless you lived in an Italian household or had a friend or neighbor as we did. Rosie Di Rocca, a first generation Sicilian, lived a few doors away from us. She baked biscotti all year round and whenever she did, she shared them with us and taught me how to make them.
Over the years I’ve tried many different recipes and versions of this classic Italian goody but I always come back to her basic recipe, simply seasoned with anise seeds and flavoring. However there are endless variations on this versatile cookie that can be made according to your personal tastes by adding candied or dried fruits or nuts. Use your favorite flavorings: vanilla, almond, orange, lemon zest or liqueur. Dip or drizzle them with a chocolate glaze* or sprinkle with confectioners sugar. Baked twice, (which is what biscotti literally means) they store beautifully in an airtight container, crisp and crunchy for a month or more.
For a different way of serving them- keep a log of dough in the refrigerator and when unexpected guests drop in during the holidays, bake them only once, slice and serve them soft and warm on the spot. There is so much you can do with them. Just use your imagination and have fun with biscotti this Happy Holiday season.
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Biscotti
SERVINGS36cookies
|
COOK TIME40-45mins. |
PREP TIME |
READY IN |
Ingredients
Instructions
Biscotti
- Cream butter and cream cheese together.
- Add sugar gradually, beating thoroughly after each addition.
- Beat in eggs one at a time; continue beating until mixture is light and fluffy.
- Mix together flour, baking powder and salt.
- Add this dry mixture to the creamed mixture; mix well.
- Add flavoring and mix well.
- Divide dough in thirds; place on a lightly greased cookie sheet, and form into 3 rolls the length of the baking sheet and 1 1/2 inches wide.
- Bake at 350 degrees 30 to 35 minutes or until light brown.
- Remove from oven and cut rolls crosswise into slices about 3/4 inch thick.
- Place on cookie sheet cut side down.
- Return to oven.
- Bake 10 minutes longer or until toasted and crisp.
Chocolate Glaze
- heat 1/2 cup cream until hot but not boiling; Add chocolate chips til desired thickness.
Makes about 1 cup of chocolate glaze
