Salmon Wellington

HAPPY EASTER!

Easter is here and Salmon Wellington is the perfect holiday meal! The richness of the mushroom duxelles, pairs perfectly with the hearty salmon fish fillet and scallops and the buttery puff pastry just takes this dish to the next level.

Mushroom duxelles is an intensely flavored combination of finely chopped mushrooms, shallots, and fresh herbs such as thyme or parsley that are slowly cooked to a paste-like consistency. French in origin and named after the marquis d’Uxelles, this mushroom condiment is traditionally used in the preparation of beef Wellington, but it can also be used to flavor soups and sauces as well as to fill omelets and ravioli. 

Wellington fillet as we know it today was first made famous by the American chef and star Julia Child, who introduced the filet de bśuf en croûte, the French crust beef fillet, as ‘Filet of Wellington Beef’ during her TV show ‘The French Chef’, on the 1965 New Year’s Eve episode. From that day on, the recipe began to appear in various recreational circles in North America, as well as being taken up in the most important cookbooks.

A Salmon Wellington is a copycat version of the popular English ‘Beef Wellington’. Because puff pastry takes about 20 minutes to bake (salmon takes 12-15 minutes), keep the salmon refrigerated until you’re ready to assemble. Starting with cold salmon ensures it doesn’t overcook. To prevent the bottom from getting soggy, pat dry the salmon thoroughly before assembling. Also, make sure to cut slits on the puff pastry once assembled to allow the steam to escape. Don’t open the oven until ready since puff pastry needs full consistent heat to bake into flaky layers.

You’ll be so impressed when it’s time to take it out of the oven because it just looks amazing. However, you’ll be more impressed with how it tastes. Just like an elegant and flavorful fish pie!

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Salmon Wellington
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Course Main Dish
Cuisine French
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Instructions
Mushroom Duxelles
  1. In a food processor, pulse the mushrooms to a roughly diced consistency,15-20 seconds. In a saucepan, melt 2 Tbsp butter over medium-high heat. Add mushrooms, a heavy pinch of salt & pepper, shallots, garlic, rosemary & thyme. Sauté until moisture from the mushrooms has evaporated, about 15 minutes. Transfer to a bowl & set aside.
Scallop Filling
  1. In a small bowl, combine the scallops (or shrimp), cream, onions, parsley, dill, garlic, pesto, salt & pepper. In another small bowl, beat egg white on medium speed until soft peaks form; fold into scallop mixture.
Assembly
  1. Preheat oven to 400 F. Line a 15 x 10 x 1-inch baking sheet with parchment paper.
  2. On a lightly floured surface, roll each pastry sheet into a 12 x 10-inch rectangle. Cut each sheet into FOUR- 6 x 5-inch rectangles. Divide mushroom mixture evenly & spread over 4 pieces of pastry leaving a 1/2-inch border.
  3. Center the salmon pieces on top. Next, top each salmon piece with a quarter of the scallop filling.
  4. Top each with a pastry rectangle & crimp to seal. With a sharp knife, cut several slits in the top to let steam escape. Place on the baking sheet & brush with egg wash. Bake for 20-25 minutes or until a thermometer reads 160 F.
Dill Cream Sauce
  1. While salmon is baking, mix all sauce ingredients & refrigerate until serving time.

Fig & Flax Swirl Cookies

Ideal for fall, fig & flax swirl cookies have beautiful warm flavors from the fig preserves and spices and a little crunch from the flax seeds. Figs flavor has been described as kind of a honey-taste with hints of berry. And of course, they give a crunchy-crisp texture from the seeds.

Figs are a distinctive and vibrant fruit that work with sweet and savory dishes. There are so many ways to use them in autumnal bakes, salads, meat dishes and more. Then there’s an added dimension to take it a bit further by using figs in preserve form such as:

  • Homemade Fig Newtons.
  • Swirl into a cheesecake batter for a fig cheesecake.
  • Spread on melted baked brie fresh from the oven.
  • Spread it on toast, English muffins, or biscuits instead of jelly.
  • Spread on crostini with goat cheese, prosciutto & balsamic vinegar for an appetizer.
  • Combine with rosemary and balsamic vinegar & use as a glaze for chicken, pork, or kebabs.
  • Mix with softened cream cheese as a crepe filling.
  • Mix with oil, balsamic vinegar, salt & pepper to make a vinaigrette.
  • Use it in grilled ham & cheese sandwiches.
  • Swirl it into ice cream.
  • Use in lieu of syrup for a topping for pancakes.

If you like fig preserves, you will love these cookies.

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Fig & Flax Swirl Cookies
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Course dessert
Cuisine American
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COOKIES
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Course dessert
Cuisine American
Servings
COOKIES
Ingredients
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Instructions
  1. Combine flour, baking soda & salt in a small mixing bowl. Set aside.
  2. In a large bowl, using a hand mixer, cream the butter with the brown & white sugar. Mix on medium speed for a minute or two. Add the egg & vanilla and continue mixing until well incorporated.
  3. Add dry ingredients to the butter mixture & stir with a spoon until combined & forms a ball. Wrap the ball of dough in plastic wrap & refrigerate for an hour.
  4. Roll chilled dough out on a lightly floured piece of waxed paper to a 16 x 10-inch rectangle. Spread smooth fig preserves on the dough to within about 1/2-inch of the edges. Starting at one of the long ends, begin to carefully roll the dough into a log.
  5. Place egg white in a small bowl. Combine 2 Tbsp each brown sugar & ground flax seeds in a shallow dish. Brush log with egg white then roll in the flax/sugar mixture. Wrap the rolled dough in the wax paper & refrigerate for at least an hour or overnight.
  6. When ready to bake, preheat oven to 375 F.
  7. Slice roll, (using a piece of floss for easier slicing), into 1/4-inch slices. Place on a parchment lined baking sheets & bake for 10-12 minutes. Remove from oven & allow to cool on baking sheets for a minute or two before transferring to a wire rack to cool completely. Store in airtight container.

Layered Zucchini Cheddar Meatloaf

Food history is full of surprises. The history of meatloaf, a North American staple, offers more than a trip down culinary lane. It provides a glimpse into how advances in technology have shaped the way we eat and prepare food today.

It turns out, the idea of mixing meat with a tenderizing filler traces back to the 4th & 5th century AD, when a Roman cookbook presented a recipe for patties made of chopped meat, bread & wine. But it wasn’t until the late 1800’s that American meatloaf was born, inspired by recipes offered by manufactures of the newly invented meat grinder.

In the 1940’s, WWII rationing spawned meat-free loaves, whereas postwar creativity in the 1950’s & ’60’s produced the likes of Bacon-Dill Meatloaf. In the 1970’s & ’80’s, veal, pork & beef ‘meatloaf mix’ came into vogue. In the 1990’s, restaurateurs marketed upscale versions and today, innovations continue as loaves are stuffed, wrapped or laced with international flavors.

When we cook meatloaf, we’re connected to something bigger: a tradition, a time line. Meatloaf is elemental. It’s enduring, served without undue fuss or expensive implements …. comfort food without a doubt.

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Layered Zucchini Cheddar Meatloaf
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Instructions
  1. Preheat oven to 350 F.
  2. In a small bowl, combine tomato sauce, oregano, basil & garlic powder.
  3. In a bowl, combine beef, bread crumbs, egg white, salt, pepper & HALF of the tomato sauce mixture; mix well.
  4. Divide meat in half. On a sheet of wax paper, form 2 rectangles each about 8 X 10-inches. Spread zucchini over half of each rectangle. Divide cheese & sprinkle over zucchini, still covering only half the meat. Fold the meat over so that zucchini & cheese are inside. Pinch edges of meat to seal.
  5. Place layered meat loaves on top of each other then place on a rack in a shallow baking pan. Top with remaining tomato sauce & sprinkle with Parmesan cheese.
  6. Bake uncovered for about 1 1/2 hrs. or until meat is cooked. Allow to stand 5-10 minutes before slicing.

White Chocolate Strawberry Lava Cakes

HAPPY VALENTINES DAY!

Chocolate & strawberries not only add a touch of decadence but are the quintessential Valentine treat. These little chocolate lava cakes not only look and taste great, but they’re pretty quick and easy to make. You don’t need any special equipment, just a couple of bowls and a whisk and the recipe only makes two.

As always, I wondered about where the idea had originated. It seems the first known cake with a deliberately runny center is the ‘Tunnel of Fudge Cake’… the second place winner of a Pillsbury bake-off contest in 1966. Invented by Texan homemaker, Ella Helfrich, the cake is a walnut-flecked Bundt cake with a wet fudge center, which Ella achieved by the pretty ingenious inclusion of powdered frosting. The original recipe called for Pillsbury’s Double Dutch Dry Frosting Mix, which would, in the oven, cook into a runny, pudding like tunnel. The cake recipe became a cultural icon and put Bundt pans, (which had been created in the ’50s but were never particularly popular) in mass demand.

In 1987, a chef in New York city, Jean-Georges Vongerichten, was credited with ‘inventing’ the lava cake but this has been disputed as Jacques Torres, a French chef & chocolatier, says that the lava cake already existed in France before that time. As time has passed there have been many versions adapted to the original idea which mostly include the variations on the fillings. Instead of the chocolate fillings, other flavors like lemon, caramel, strawberry and orange can be found.

I think these White Chocolate Strawberry Lava Cakes will make the perfect ending for our Valentines supper.

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White Chocolate Strawberry Lava Cakes
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Strawberry Puree
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Ingredients
Strawberry Puree
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Instructions
Strawberry Puree
  1. In a blender, process strawberries then press mixture through a fine mesh sieve over a bowl; discard seeds. In a saucepan, melt butter over medium heat. Pour in strained strawberry puree. Allow mixture to come to a boil & bubble until slightly thickened, about 6 minutes.
Cake
  1. Melt white chocolate with butter. You can do it in the microwave with 30 second breaks or over a double boiler. Blend well.
  2. Preheat oven to 375 F. Butter & flour 2 - 6 oz ramekins; set aside.
  3. In a bowl, whisk together eggs, egg white, sugar, salt, vanilla, lemon juice & zest.
  4. Add chocolate/butter mixture then flour; combine. Add strawberry puree & coloring (if using); blend.
  5. Divide batter between the 2 ramekins & bake for about 15-20 minutes. Make sure not to OVERBAKE or you won't have the lava effect.
  6. Sprinkle with powdered sugar & serve with any extra puree if you wish. For an extra treat, top with some dipped strawberries.

Mandarin Orange Cream Puffs w/ Craquelin Topping

Cream puffs start with choux pastry, a heady mixture of butter, milk, water, eggs & flour. When you combine these ingredients, they become so dense and sticky that it seems impossible they’ll come together as soft, puffy, light, tender. Heat is what initiates the expansion of the dense paste. Steam from the milk and water expands the pastry’s edges, puffing up its capacity until the oven heat provides just enough crispness and structure to hold the puffs’ boundaries. A cream puff expands so dramatically in the oven that it creates a cavern inside to hold any number of things—whipped cream, pastry cream, ice cream or savory fillings.

Cream puff pastry (or choux pastry) is the base for profiteroles (smaller puffs filled with ice cream), éclairs (elongated puffs filled with pastry cream and glazed), croquembouche (a tower of cream puffs held together and drizzled with caramel) and savory appetizer puffs called gougeres with cheese and herbs.

Craquelin (pronounced kra-ke-lan) is a thin biscuit layer that can be added over choux pastries before baking them. It is used to create a crackly appearance, crunchy texture and a buttery sweet taste as well as helping the choux pastry bake evenly to form hollow rounds. This topping reminded me of a similar cookie-like topping used on Mexican sweet bread called ‘conchas’. It certainly dresses up ordinary cream puffs.

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Mandarin Orange Cream Puffs w/ Craquelin Topping
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Mandarin Orange Pastry Cream
Choux Pastry
Servings
Ingredients
Mandarin Orange Pastry Cream
Choux Pastry
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Instructions
Craquelin
  1. In a food processor, process sugar & butter pieces until it forms large crumbs. Add flour, salt & vanilla; process until a dough forms. Bring the dough together to form a disk.
  2. Roll the dough between 2 pieces of parchment paper until 1/16-inch thickness. Place covered in the freezer for at least an hour then cut the dough into (18) 2-inch circles & keep circles in the freezer until ready to use.
Pastry Cream
  1. In a bowl, whisk together egg yolks, sugar & cornstarch until it turns pale yellow. In a saucepan, combine milk & orange zest; bring to a boil. Remove from heat, slowly add the egg mixture a little at a time, whisking well until fully incorporated.
  2. Return mixture to heat & keep whisking over medium heat until it thickens. Stir in orange juice. Transfer to a bowl & cover with plastic wrap, making sure the wrap touches the surface of the pastry cream. When it comes to room temperature, refrigerate.
  3. When cooled & you are ready to use the pastry cream, whisk with an electric mixer for 15-20 seconds to a smooth texture.
Choux Pastry
  1. Preheat oven to 350 F. Line a couple of cookie sheets with parchment paper.
  2. In a saucepan, combine milk, water, butter & salt; bring to boiling. Add flour, all at once, stirring vigorously. Cook & stir until mixture forms a ball. Remove from heat & add eggs & egg white, one at a time, beating well with a wooden spoon after each addition.
  3. Place dough in a piping bag fitted with a large round tip. Pipe (18) 1 1/2-inch circles. Cover each with a frozen craquelin round circle.
  4. Bake for 30-35 minutes or until golden & firm. Transfer to a wire rack & allow to cool.
Assembly
  1. Carefully slice puffs. Fill a pastry bag with mandarin orange pastry cream & gently fill each puff. Place on serving platter & sprinkle with powdered sugar if you wish.

Rhubarb Pastries

Here we are at that time of year when rhubarb makes an appearance once again. As always, if you read my blog, you know I can’t resist featuring numerous rhubarb recipes during its growing season. The question is … do you love it or hate it? It demands an opinion. Is it fruit or a vegetable? Is it red or is it green? Doesn’t matter …. rhubarb is rhubarb. It is what it is and doesn’t care if we love it or leave it.

Today, I have made some rhubarb pastries. The tartness is there, as it should be, but is mellowed a bit by the velvety cream cheese so the sharpness is balanced. The night before just put the frozen puff pastry in the fridge to defrost. Make up the rhubarb compote and cream cheese mixture so they can chill overnight. The next morning its nothing more than a quick assembly job before you are ready to bake them.

Great little ‘upscale’ breakfast pastry!

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Rhubarb Pastries
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Course Brunch, dessert
Cuisine American, European
Keyword rhubarb danish
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Course Brunch, dessert
Cuisine American, European
Keyword rhubarb danish
Servings
Ingredients
Votes: 1
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Instructions
Rhubarb Compote
  1. In a small pot, place rhubarb, orange juice, sugar, cinnamon, anise, vanilla & ginger. Bring to a boil then reduce heat to low; simmering for about 10 minutes. Rhubarb should be tender but still hold its shape. Set aside to cool completely.
Cream Cheese Filling
  1. In a bowl, beat cream cheese, powdered sugar, egg yolk, salt & vanilla together until well combined. Store in fridge until chilled. As with the compote, the cream cheese bakes better in these when it is chilled.
Assembly
  1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
  2. Lay puff pastry sheet on a lightly floured surface & use a pizza cutter to create 16 small triangles (first cutting eight rectangles & then splitting them into 2 triangles each). Spread each triangle with a thin layer of cream cheese mixture & top with some rhubarb compote. Starting at the long end, roll each triangle into a crescent shape. Transfer pastries to a parchment lined baking sheet with space in between each one.
  3. Refrigerate pastries for 10 minutes then beat together egg white & water. Brush the surface of pastry with egg wash & bake 12-15 minutes or until golden. Allow to rest on baking tray for 5 minutes, then move to a cooling rack.
Topping
  1. In a bowl, whisk together powdered sugar, extract & milk. Drizzle over danish & garnish with toasted almond slices. Serve warm.
Recipe Notes
  • Usually puff pastry is packaged containing 2 sheets. I only wanted to make one but you will definitely have enough of the cream cheese & rhubarb fillings to make both sheets if you wish.

Sweet Cherry Cream Cheese Cakes

There are literally hundreds of ways to make cheesecake with so many recipes and ideas available today. When pairing fruit and cheese, the goal should be to highlight both elements equally. We enjoy fruit with cheese because the combination of flavors are so complimentary.

One of the first cheesecake pairings I recall was the ‘Cherry-O Cream Cheese Pie’ from the Borden company. I doubt there are very many people in North America who didn’t enjoy this dessert in the 60’s or 70’s. The recipe was placed in a magazine ad and was printed to promote two of their products … cream cheese and sweetened milk.

Part of the reason it became such a favorite was it tasted great and was a no-bake cheesecake. All you needed was the ingredients, a mixer, a can opener and a refrigerator. Borden is still in existence today, selling sweetened condensed milk under the name Eagle Brand.

With a cheesecake idea in mind, I picked up some frozen sweet, dark cherries when we were shopping. As usual, I like doing individuals since there’s just the two of us. The base is like cake batter which is topped with the cream cheese filling and cherries. The streusel and sliced almonds are the crowning touch.

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Sweet Cherry Cream Cheese Cakes
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Course dessert
Cuisine American
Servings
mini tarts
Ingredients
Course dessert
Cuisine American
Servings
mini tarts
Ingredients
Votes: 2
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Instructions
Filling
  1. In a small bowl, with an electric mixer, combine cream cheese & sugar until creamy. Add egg white & mix just to combine. Set aside.
Streusel
  1. In a small bowl, combine sugar, flour & chilled butter. With finger tips or a pastry blender, combine until pea-size crumbles form. Set aside.
Cake
  1. Preheat oven to 350 F. Lightly butter 8- 4 X 3/4-inch mini tart pans.
  2. In a bowl, whisk together flour, baking powder, baking soda & salt. In a large bowl, using an electric mixer, cream together butter & sugar. Add egg, egg yolk & the 3 extracts. Fold in flour mixture alternating with the sour cream. DO NOT OVERMIX.
  3. Divide batter between the 8 mini tart pans. Spread batter over bottom & up the sides of pans. Spoon filling into center of cake batter 'shells'. Arrange cherry halves, cut side down, in a circle on top of filling. Sprinkle tarts with streusel topping then with sliced almonds.
  4. Place tart pans on a baking sheet & bake 25-30 minutes, or until they test done. Serve warm or cold.
Recipe Notes
  • The newspaper clipping looks to be from a full page promo for Borden's cream cheese & condensed milk. The coupon at the bottom expired May 31, 1965
  • Interesting ... there is part of an ad on the reverse side of the clipping for a new Scout vehicle priced at $1690.85 which looks similar to a Jeep. What a price!!

Seafood Tarte Soleil

Tarte Soleil or sun tart, is a stunning example of how the simplest recipe can be turned into an artistic creation. I’m forever looking for a new idea to incorporate seafood into our meals. I’ve never been a huge fan of puff pastry but it certainly does have its place. A flour, water and butter based preparation that has a neutral flavor makes puff pastry perfect for either sweet or savory dishes.

You have probably heard the phrase ‘laminated’ dough. This refers to the process of folding butter into dough multiple times to create very thin alternating layers of butter and dough. The gluten in the flour also gets developed during the folding and rolling process. This is unlike other baked goods where butter is creamed in with the sugar and flour. The laminated dough, when baked, results in a pastry with hundreds of flaky, airy layers.

The three original laminated dough’s are puff pastry, croissants and danish. Croissants and danish contain yeast, puff pastry does not. In addition, danish contains egg which the others don’t.

Whether you like this type of pastry or not, there is no denying, it has lent itself to many ‘creations’, giving them a unique taste, that most will enjoy.

With a nice combo of wild salmon and baby scallops inside my sun tart, it was not only a pretty presentation but had a great taste.


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Seafood Tarte Soleil

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Instructions
  1. In a bowl, combine salmon, scallops (or shrimp), cream, onions, parsley, dill, garlic, pesto, salt & pepper. In another bowl, beat egg white on medium speed until soft peaks form; fold into seafood mixture. Set aside in refrigerator.

  2. Cut 2 pieces of parchment paper to fit a baking sheet at least 12 X 12-inch in size. Remove 1 sheet of thawed, puff pastry from refrigerator & roll out on 1 of the sheets of parchment to form an 11 1/2-inch square. Using a pot lid or bowl, cut the largest possible circle from the pastry. Transfer the pastry (on parchment) to baking sheet & place in refrigerator. Repeat procedure with the second piece of pastry.

  3. Remove the first pastry circle from the fridge. Spread the filling mixture on the circle, to within 1/4-1/2-inch of the outer edge. Use a pastry brush to lightly wet the edge of the pastry. Top with the second circle of pastry, using your fingers to lightly press the pastry together.

  4. Place a 2 1/2-inch diameter glass or jar lid in the center of the pastry. Use a ruler & the tip of a sharp paring knife to score the pastry from the edge of the glass to the outer edge of the pastry at 12, 3, 6 & 9 o'clock. Score each quarter in half, making 2 triangles. You will have 8 triangles when your'e done. Place tart in freezer for NO MORE than 5 minutes before continuing.

  5. Use a sharp scissors to cut each triangle cleanly along the score lines from the outer edge of the glass. Remove the glass. Place your index finger of your left hand at the top of a triangle (where the glass was). Use your right hand to twist that triangle 3 times. Go around the circle, repeating with each of the remaining triangles. Refrigerate tarte for at least another 5 minutes.

  6. Preheat oven to 400 F. Prepare egg wash & brush it over the tarte. Bake about 20 minutes. Rotate the tarte 180 degrees & lower the temperature to 375 F. Bake another 10 minutes or until a rich golden brown color. Remove from oven & transfer to serving dish. Nice to serve with a dill cream sauce & fresh steamed broccoli florets.

Pumpkin Chai Cheesecake Trifle

In the winter of 2011, Brion and I spent a month travelling Turkey. While in Istanbul, we happened to be staying in a hotel next to a Starbucks  coffee shop. By chance I tasted a ‘Pumpkin Spice Chai Latte’. That unique flavor left a lasting memory with me. Back at home, I wanted to recreate that flavor. The recipe today is what developed from that memory.

The word trifle comes from the old French term, ‘trufle’ and literally means something whimsical or of little consequence.  In actual food terms, it’s anything but. A proper English trifle is made with real egg custard poured over sponge cake, soaked in fruit and sherry then topped with whipped cream.

Though a simple dessert to make, trifle looks gorgeous with its multiple layers, colors and textures. It is not only served as a dessert but used as a centerpiece on occasion.

Many puddings evolved as a way of using leftovers, thus trifle originating from stale cake. Some of the many cake choices are sponge, Genoise, ladyfingers, pound cake and macaroons. Alcohol used, often ranges greatly from sherry, white wine, rum, liqueurs and scotch as well as just using a fruit juice. In order for the flavors to marry properly, trifle needs about 8 hours of refrigeration time. In North America, trifle is synonymous with the festive Christmas season.

My blog picture is a PUMPKIN CHIA CHEESECAKE TRIFLE  that I made for a Christmas event. If you like pumpkin and cheesecake this trifle is for you! 

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Pumpkin Chai Cheesecake Trifle
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Course dessert
Servings
Course dessert
Servings
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Rating: 5
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Instructions
Pound Cake
  1. Preheat oven to 350 F. Spray a 9 x 9-inch square pan with baking spray.
  2. In a large bowl, combine all dry ingredients (through allspice). In a medium bowl, whisk eggs, egg white, milk, oil and pumpkin until thoroughly blended. Combine wet ingredients with the dry ingredients, stirring until just blended. Spread batter into the prepared pan. Sprinkle pumpkin seeds on top.
  3. Bake until lightly browned & a toothpick inserted into the center comes out clean, about 30 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack & allow to cool completely. With a wooden skewer, poke holes in cake about 2-inches apart. Slowly pour 1/2 cup Apricot Brandy over cake. Refrigerate overnight.
Pumpkin Filling
  1. In a medium bowl, beat cream cheese & pumpkin with a mixer until well blended. Add spices & dry pudding mix; beat until well blended. Gradually blend in milk.
Creme Filling
  1. In a medium bowl, beat cream cheese with a mixer until creamy. Gradually beat in milk. Add dry pudding mix; blend well. Fold in thawed Cool Whip.
Topping
  1. Preheat oven to 350 F. In a medium bowl, coarsely crush wafers; place in medium bowl. Add butter, nuts, sugar & 1/4 tsp pumpkin pie spice; mix well. Spread onto the bottom of a shallow pan. Bake 10-12 minutes or until light golden brown; cool. Break cooled, baked nut mixture into smaller pieces; store in airtight container at room temperature until ready to use.
ASSEMBLY
  1. Cut pound cake into 1-inch cubes. Line bottom of a straight-sided trifle bowl with 1/3 of cake cubes, 1/3 pumpkin filling, 1/3 creme filling & 1/3 of the nut mixture. Repeat 2 more times. Decorate as desired. Drizzle with bottled Dulce de Leche Creme.

Apricot-Spice Meatball Hors d’ Oeuvres

The humble meatball is one of the most versatile foods. They seem to exist in just about every culture and can be used in any number of ways, not only with pasta and rice but as a tasty little hors d’ oeuvres. 

I find apricots to be a good compliment to meatball hors d’ oeuvres. Using  Mediterranean (also known as Turkish) apricots is a good choice as their flesh is thicker and plumper as well as having great flavor.

Many people prefer to fry meatballs but it seems to me that usually ends up with a charred outside and they are still raw inside. Baking them in the oven will result in a much more even cooking. Personal choice I guess.

This recipe for  APRICOT-SPICE MEATBALLS  is one I’ve used many times over the years.    They work well at Christmas events when hot                      hors d’ oeuvres are in demand. Make the meatballs up, bake and freeze ahead of time — thaw when needed!  At serving time, make the spicy apricot nectar sauce and your ready to go.

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Apricot-Spice Meatball Hors d' Oeuvres
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Spiced Apricot Sauce
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Spiced Apricot Sauce
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Instructions
Meatballs
  1. Preheat oven to 350 F. Line a 15 x 10 x 1-inch baking pan with foil; lightly grease. Set aside.
  2. In a bowl, combine bread crumbs & milk. Let stand for 5 minutes. Stir in egg white, onion, apricots, salt, garlic & chili powder. Add ground pork & turkey; mix well. Shape meat mixture into 30 meatballs. Place on prepared baking pan. Bake for 15-20 minutes or until meatballs are cooked. Remove meatballs from pan to paper towels.
Spiced Apricot Sauce
  1. In a small saucepan, combine sauce ingredients. Cook & stir over medium heat until thickened & bubbly.
  2. Place meatballs in a slow cooker. Add sauce, stirring gently to coat. Turn heat setting to low. This should keep meatballs warm, while being used by guests for about 2 hours.
Recipe Notes
  • If you find your sauce gets to thick or you prefer it thinner to begin with, just use a little more apricot nectar.
  • This meat combination makes a real flavorful meatball.