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15 minutes.
Variation: instead of vegetable crudites, serve Milky Way Dip with nachos, or
for a low-sodium healthy alternative serve with...
Big Dippers
8 pita bread or 8 tortilla rounds
1 tbsp. olive oil
Preheat oven to 300F.
© Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
The Quilt Inn Country Cookbook
Aliske Webb
Cut pita or tortillas into 8 wedges. (Split pita triangles along curved edge.) Brush
with oil. Place on ungreased baking sheet. Bake for 10 to 20 minutes or until golden
and crispy.
Stellar Cheese Puffs
Puffs:
1 3/4 cups all–purpose flour
1 1/2 cups water
1/2 cup butter
1/2 tsp. salt
1/4 tsp. ground red pepper
6 large eggs
1 cup cheddar cheese, shredded
In large saucepan heat water and butter to boiling. Add flour, salt and red
pepper, stirring continuously until thick batter forms. Reduce heat to low and cook 5
minutes or until batter begins to pull away from side of pan. Transfer to blender. Add
eggs and cheese. Process until well blended. Set aside 10 minutes to cool.
Preheat oven to 350F. Lightly grease baking sheets. Drop batter by tablespoon
on greased sheets. Bake 25 to 30 minutes or until puffed and golden brown. Cool on
baking sheet on wire racks.
Filling:
1 onion, chopped
2 tbsp. pine nuts
1 10–ounce package spinach, washed and shredded.
1/2 cup all-purpose flour
1 cup milk
3/4 cup water
4 tbsp. butter
3/4 cup dried tomatoes, blanched and chopped
1 1/4 cups provolone cheese, shredded
1/2 tsp. fresh ground pepper
© Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
The Quilt Inn Country Cookbook
Aliske Webb
1/2 tsp. salt
In large skillet, melt 1 tbsp. butter. Add onion and pine nuts. Saute 5 minutes.
Add spinach. Cover and cook until spinach is wilted (about 2 minutes). Transfer to
mixing bowl and set aside.
Melt remaining butter in skillet. Stir in flour and cook 1 minute. Whisk in milk and
water. Cook, stirring constantly, until mixture forms thick roux. Remove from heat and
stir in tomatoes, 1 cup provolone cheese, pepper, salt and onion mixture.
Just before serving, heat oven to 350F. Cut each pastry in half horizontally.
Spoon filling into bottoms. Replace tops. Sprinkle with remaining provolone. Bake 12
minutes. Serve hot.
Lunar Craters
puff pastry (for recipe, see index) (if using frozen, thawed and rolled into sheet)
1 onion, chopped
2 cloves garlic, chopped
1 1/2 tsp. curry powder
1 tsp. ground cummin
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamon
1/2 tsp. salt
1/2 cup walnut
2 tbsp. vegetable oil
1 carrot, grated fine
raisins to garnish
Preheat oven to 400F. Lightly grease 2–inch muffin pans. On lightly floured
surface, roll out pastry. Using 2–inch round cookie cutter, cut rounds of pastry. Press
one pastry round into each muffin pan cup. Pierce with fork.
To prepare filling: heat oil in large skillet. Add onion and saute 5 minutes.
Reduce to low heat. Add garlic, curry powder, cumin, cinnamon, cardamon and salt.
Cover and cook 5 minutes. Add spinach and stir until well blended. Cook 2 minutes.
Transfer to blender, add walnuts and process until puree forms.
© Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
The Quilt Inn Country Cookbook
Aliske Webb
Spoon rounded teaspoon of mixture into pastry tarts. Bake 18 ro 20 minutes or
until pastry is golden brown. Cool and remove from pans. Top with grated carrots and
raisins and serve immediately.
Hubble’s Heavenly Hot Chocolate
Melt 3 ounces for of a good quality chocolate in top of double boiler. Whisk in
1 cup milk. Bring just to a boil and whisk in 1 beaten egg yolk. Heat thoroughly. Serves
one.
For other easy finger–food party fare, see:
Salsa dishes
© Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
The Quilt Inn Country Cookbook
Aliske Webb
What’s My Wine?
It’s been a beautiful Summer here at the Inn. This afternoon I was lazing on the
porch reflecting on the abundance of joy and happiness that we have shared with our
guests, friends and general wellwishers, when, much to my delight, I spied an ancient
Citroen huffing it’s way up the driveway. The banging of steel on steel accompanied
by noxious exhaust fumes announced the arrival of our local grape-grower and vintner,
Pierre LaBouche, of LaBouche Freres Winery. What a delight to see him!
Pierre brought our order of wine. If you find the Inn temporarily out of your
favorite dinner wine blame it in the vagaries of Pierre’s visits. He turns up whenever the
spirit(s) move him.
We carried cases of wine to the cellar where Pierre made his routine inspection
of our wine cellar. We’ve never made it past a “B-minus” in his rating. Perhaps
because we don’t stock enough of his wines! The wine cellar was never intended as
such. In fact, the cellar is only under part of the house, and is really only a root cellar dug [ Pobierz całość w formacie PDF ]