Herbed Halloumi Wontons

Herbed Halloumi Wontons

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1 pkg wontons
Olive oil to grease muffin tins

For the filling:
5 ounces mozzarella cheese
5-ounce package halloumi cheese
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh oregano
(I also added dill to my last batch)

For the topping:
1/4 cup sesame seeds (I used poppy seeds)
2 teaspoons nigella seeds (I omitted since I didn’t have)
1/4 cup olive oil, plus extra for drizzling

Rinse the halloumi under cold running water. Drain the cheese and shred it and the mozzarella on the large holes of your grater. Combine the cheese with the chopped herbs and toss to mix.

Preheat the oven to 350F and prep a muffin pan by brushing it with a generous amount of olive oil.

Cut the wontons so that they extend slightly over the sides. I used the cut off pieces to make more by criss-crossing the wontons in the muffin cups. Place a walnut sized ball of cheese mixture in the wonton.

OPTIONAL – Prep two small bowls. One filled with a small amount of olive oil, the other filled with the nigella and sesame seeds.  Brush the top of wontons with olive oil and sprinkle with the seeds.

Bake in a pre-heated oven until they are golden, about 10-15 minutes. Transfer the pan to a wire rack and let the wontons cool for a bit. Enjoy!

This recipe has been modified by Carrie Turney.

Source: Original recipe: Halloumi & Herb Rolls
http://www.notsohumblepie.com/ or http://www.notsohumblepie.com

CT

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Cranberry Christmas Cake

This cake is a nice addition to your Christmas table.

CRANBERRY CHRISTMAS CAKE

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz. fresh cranberries
Rum (to taste), optional

Preheat oven to 350F.

With a mixer, beat the eggs with the sugar until slightly thickened and light in colour, about 5-7 minutes.  The mixture should almost double in size.  The eggs work as your leavening agent in this recipe so do not skip the next step.

This mixture should form a ribbon when you lift the beaters out of the bowl.  Add the butter and vanilla; mix two more minutes.  Stir in flour until just combined.  Add the cranberries and stir to mix throughout.  Spread in a buttered 9×13″ pan.

Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the centre of the cake comes out clean.  Let cool completely before cutting into small slices.

Note: I decided to make this cake on Christmas Eve and couldn’t find any fresh cranberries so I substituted Craisins which I soaked in rum to soften them up before adding.

Source:  http://www.barefeetinthekitchen.com

CT

 

Homemade Eggnog Martini

egg-nog-martini

Somehow I missed picking up Eggnog at the Grocery Store this past Christmas.  I found two recipes which I used parts of each recipe.  The reason being that one recipe used pasturized eggs and was not cooked, the other was heated in a saucepan.  I just couldn’t think of eating raw eggs.

4 egg yolks
1/3 cup sugar
2 cups whole milk*
1 cup heavy cream*
1/2 teaspoon of pure vanilla extract
1 1/2 teaspoons of freshly grated nutmeg

In the bowl of stand mixer, mix egg yolks on medium speed.

Slowly add sugar just until well combined. Eggs should be a light yellow colour.

Scrape down sides of bowl as needed.

Put the milk, heavy cream, vanilla, and nutmeg in a saucepan and bring to a bowl over medium heat. Remove from heat. Temper slowly into yolk mixture. Return mixture to pan and cook until 160F. Remove and put in fridge to chill.

Dip a damp martini glass in pre-made icing sugar, then in red and white coloured sugar.

Put 1 oz. rum and 4 oz. eggnog in cocktail shaker. Shake and strain into martini glass.   Enjoy!

Makes 5 servings.

PS
*I used 2% milk and 5% light cream – what I already had in the fridge.

Source:  Alton Brown, http://www.yummly.com, and http://www.number-2-pencil.com

CT

Crockpot Hoisin Spareribs

Welcome 2016!

I made these today because the package of spareribs fell out of my fridge freezer so I assumed it was a sign to make something with them.   I had an unopened jar of Hoisin Sauce in the fridge and have been waiting for an opportunity to use it.

These spareribs smell absolutely fantastic when cooking in the crockpot.

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2 lbs. lean pork spareribs

Place the spareribs on a cookie sheet (spray with non-stick spray) under the broiler for 4-5 minutes on each side.  Remove the spareribs from the tray and cut into serving size pieces.  Set aside.

4 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice wine (not rice wine vinegar-they are different)
2 teaspoons grated orange peel
2 tablespoons grated fresh ginger*
4 cloves garlic, peeled and minced*
1 bunch green onions, sliced with green tops*

In a bowl mix together the above ingredients.

Place the spareribs in the crockpot and pour the sauce on top.  Stir enough to make sure all the spareribs are covered with sauce.

Cover and cook on low 9 to 10 hours, covering with sauce, checking for doneness or until tender.

Serves 6.

Source:  Original recipe cdkitchen, I have adapted recipe slightly.

TIPS:
I cooked these a day ahead (6 hours) and will re-heat for a couple of hours if necessary before serving.

FYI:
Just to let you know I had these spareribs yesterday and they were delicious!  I hope you try this recipe.

As I didn’t have fresh garlic, ginger, or green onions I used 1 tablespoon of each of the Litehouse Brand garlic, ginger, and lemon grass but substituting lemon grass for the green onions.