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Tag Archives: goat cheese

PIMIENTO GOAT CHEESE SPREAD

05 Saturday Sep 2015

Posted by Ceri Wilkin in Appetizers, Recipes

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Tags

delicious, easy, goat cheese, party, pimientos, quick, smoked cheddar, Tabasco, tailgate

A beautiful appetizer for a gathering of friends!!

PIMIENTO GOAT CHEESE SPREAD

pimento goat cheese spread

1 10.5 ounce log of goat cheese, softened

4 ounces smoked cheddar cheese, shredded

1/2 cup mayonnaise

1/4 cup drained pimientos, coarsely chopped

2 green onions, finely chopped

1 tablespoons sweet pickle relish

1 teaspoon onion powder

1 teaspoon Tabasco sauce

salt and freshly ground black pepper

In a medium bowl, blend the goat cheese with the cheddar cheese, mayonnaise, pimientos, green onions, pickle relish, onion powder and Tabasco, season with salt and pepper.

Transfer the spread to a bowl and serve with vegetables.

Enjoy!

Recipe adapted from Food Network Magazine, May 2015

www.foodnetmag.com/

GOAT CHEESE CROSTINI WITH BLOOD ORANGE AND BLACK PEPPER MARMALADE and ROASTED CARROT AND BEET SALAD WITH ORANGES AND ARUGULA and BLOOD ORANGE PANNA COTTA

28 Saturday Mar 2015

Posted by Ceri Wilkin in Appetizers, Dessert, Recipes, Salad

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arugula, balsamic vinegar, beet, blood orange, carrot, crostini, delicious, goat cheese, honey, marmalade, panna cotta, roasted, walnuts

As well as cocktail recipes using the beautiful blood oranges I had diligently discovered (https://recipedoodle.com/2015/03/27/blood-orange-negroni-and-cava-sangria-and-blood-orange-ginger-margarita-and-sicilian-75-and-blood-orange-champagne-cocktail-and-blood-orange-french-75/), I had gorgeous recipes for appetizers, salads and desserts I wanted to test and experiment with.

GOAT CHEESE CROSTINI WITH BLOOD ORANGE AND BLACK PEPPER MARMALADE

goat cheese crostini with blood orange black pepper marmalade

8 ounces goat cheese, room temperature

4 blood oranges, divided

1/4 cup honey

1/4 teaspoon coarsely ground black pepper

fresh lemon juice

18 1/2-inch thick slices French baguette, toasted

Place goat cheese in a small bowl. Finely grate 1 teaspoon peel from 1 blood orange, stir peel into cheese.

Using vegetable peeler, remove peel in strips from remaining 3 oranges, finely chop and place in medium saucepan. Using small sharp knife, cut white pith from all 4 oranges. Working over another small bowl to catch juices, cut between orange membranes to release segments. Squeeze any remaining juice from membranes into bowl. Discard membranes. Coarsely chop orange segments and add to saucepan along with any juices from bowl to saucepan. Stir in honey and 1/4 teaspoon coarsely ground black pepper. Bring to boil over medium-high heat and cook uncovered until thick and reduced to 1/2 cup, stirring frequently, about 10 minutes. Cool. Season with more ground black pepper to taste and with fresh lemon juice.

Top toasted baguette slices with goat cheese, then marmalade. Place crostini on platter and serve.

Enjoy!

Recipe adapted from Bon Appetit, December 2007

www.bonappetit.com/

ROASTED CARROT AND BEET SALAD WITH ORANGES AND ARUGULA

roasted carrot and beet salad with blood oranges

3/4 cup walnut halves

8 carrots, peeled and sliced on the diagonal 1/2 inch thick

3 beets, scrubbed

salt and freshly ground black pepper

1/3 cup plus 1 tablespoon olive oil

1 rosemary sprig

2 thyme sprigs

2 garlic cloves

2 tablespoons fresh lemon juice

1 tablespoon balsamic vinegar

1 teaspoon finely grated orange zest

3 blood oranges

baby arugula

1 tablespoon snipped chives

2 teaspoons thyme leaves

Heat oven to 400F. Spread the walnuts in a pie pan and toast until fragrant, about 8 minutes.

Place the carrots and beets in separate pie pans. Season the carrots with salt and pepper and drizzle with 1 teaspoon of the olive oil. Season the beets with salt and pepper, drizzle with 2 teaspoons of the olive oil and add the rosemary, thyme and garlic cloves. Cover both pans tightly with foil and roast the vegetables until tender, about 30 minutes for the carrots and 1 1/2 hours for the beets. Let cool. Discard the herbs and garlic.

Meanwhile, in a small bowl, whisk the lemon juice and balsamic vinegar with the remaining 1/3 cup of olive oil. Stir in the orange zest, season with salt and pepper.

Using a sharp knife, peel the oranges, making sure to remove all of the bitter white pith. Slice the oranges crosswise.

Peel the beets and thinly slice them crosswise. Scatter the beets, oranges and carrots on a large platter. Drizzle 1/3 cup of the vinaigrette over the beets, oranges and carrots.

In a large bowl, toss the arugula with the remaining vinaigrette and season with salt and pepper. Scatter the arugula, toasted walnuts, chives and thyme around the platter and serve.

Enjoy!

Recipe adapted from Food and Wine, September 2007

www.foodandwine.com/

BLOOD ORANGE PANNA COTTA

blood orange panna cotta - single1 envelope gelatin

1/2 cup milk

1 cup blood orange juice

1 cup cream

1/2 cup sugar

In a small bowl, sprinkle gelatin over milk, and let stand for 5 minutes to soften.

In a medium saucepan, combine juice, cream and sugar. Cook over medium heat, stirring often, until sugar dissolves. Whisk in gelatin mixture, and cook for 5 minutes, stirring constantly.

Divide mixture among 6 serving glasses. Cover and chill for at least 6 hours or up to overnight.

Enjoy!

Recipe adapted from Cooking with Paula Deen, January/February 2012

www.pauladeenmagazine.com/ 

ROASTED VEGETABLES WITH GOAT CHEESE TOAST – FAYETTEVILLE PILATES AND BARRE

26 Thursday Mar 2015

Posted by Ceri Wilkin in Appetizers, Recipes

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Tags

delicious, eggplant, goat cheese, healthy, onion, pepper, roasted, tomato, Vegetables

I prepared this recipe to take to a friends house, carefully following the directions. It was delightfully delicious, but I was surprised by the resulting quantity – even though it was supposed to serve 6. Thankfully only four of us were at the gathering, everyone else also brought appetizers to share, and the bold flavors of the vegetables and goat cheese made up for the small amount on the serving dish.

ROASTED VEGETABLES WITH GOAT CHEESE TOAST

roasted vegetables with goat cheese toasts

1/4 cup diced eggplant, 1n 1/4-inch pieces

1/4 cup chopped onion, in 1/4-inch pieces

1/4 cup chopped yellow pepper, in 1/4-inch pieces

1/4 cup chopped tomato, in 1/4-inch pieces

4 teaspoons olive oil

1 teaspoon salt

4 teaspoons chopped parsley

4 teaspoons sherry vinegar

1 baguette, sliced and toasted

1/2 cup goat cheese, at room temperature

Heat oven to 400F. Place eggplant, onion, pepper and tomato on separate baking sheets, or sections of the same pan). Lightly coat each with 1/2 teaspoon of the olive oil and sprinkle each with a pinch of salt. Roast for 30 minutes or until soft and lightly caramelized.

Transfer the vegetables to four separate bowls. To each, add 1 teaspoon of the parsley, 1/2 teaspoon of the olive oil, a pinch of salt, and 1 teaspoon of the vinegar, mix each bowl well. Carefully spoon vegetable mixtures in four separate rows on a large plate. Smear toasts with the goat cheese and top with vegetables.

Enjoy!

Recipe adapted from Shape, September 2014

www.shape.com/

GRILLED CHICKEN ASPARAGUS SALAD – FAYETTEVILLE PILATES AND BARRE

19 Thursday Mar 2015

Posted by Ceri Wilkin in Recipes, Salad

≈ 3 Comments

Tags

asparagus, chicken, dill, goat cheese, grill, mint, spring

A lovely transition between the dreary doldrums of winter and the freshness, excitement and bright promise of spring.

GRILLED CHICKEN ASPARAGUS SALAD – FAYETTEVILLE PILATES AND BARRE

grilled chicken asparagus salad

1 1/2 pound skinned, boned chicken breasts

6 tablespoons olive oil, divided

2 teaspoons salt

1/2 teaspoon black pepper, divided

2 pounds asparagus, trimmed

4 ounces crumbled goat cheese

1/4 cup thinly sliced shallots

1/3 cup mayonnaise

3 tablespoons buttermilk

2 teaspoons fresh lemon juice

2 garlic cloves, minced

2 tablespoons chopped fresh mint

2 teaspoons chopped fresh dill

Heat grill to medium-high (350-400F). Brush chicken with 2 tablespoons oil, sprinkle with 1 1/4 teaspoons salt and 1/4 teaspoon pepper. Grill chicken, covered, 5 minutes on each side or until done. Let stand 10 minutes, chop.

Toss asparagus with 2 tablespoons oil, and grill in a grill basket, covered, 1 minute on each side (or cook in a skillet). Cut asparagus into 2-inch pieces. Toss together chicken, asparagus, cheese, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl.

Whisk together mayonnaise, buttermilk, lemon juice, garlic cloves, 2 tablespoons of oil and 1/4 teaspoon salt. Drizzle over chicken mixture. Top with mint and dill.

Enjoy!

Recipe adapted from Southern Living, May 2014

www.southernliving.com/food

ROASTED VEGETABLE SALAD with DE NIGRIS BALSAMIC VINEGAR

16 Monday Mar 2015

Posted by Ceri Wilkin in Recipes, Vegetables

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balsamic, De Nigris, goat cheese, left overs, roasted, Salad, vegetable, vinegar, watermelon radish

Content sponsored by #DeNigris1889; all opinions are my own.

I am usually a precise and meticulous recipe follower – and I don’t like to waste food. However, as is the nature of cooking, a recipe may use a little bit of an ingredient leaving a lot left over, or there will just be a lot of left overs from a meal.

Oftentimes I will search for another recipe to use up an ingredient we have an abundance of, but I definitely need to get better about doing that and being more creative with repurposing leftovers. My favorite ways to use left overs are chopping them into omelets and soups, spooning them on top of baked potatoes or soft polenta, or stacking them into sandwiches.

My husband was out of town for a conference this past week, and I had invited a friend over, thinking it would be easier to entertain at home than try and find a sitter and go out. We had been attempting to get together for a while, but our schedules and the kids numerous activities had made it difficult to find a time.

I mixed an aperitif and set out an appetizer, then, as our conversation continued, what was going to be a cocktail and quick catch up, turned into a sit-down meal.

I had roasted different vegetables during the week for a variety of dishes – and after warming them in the oven, they came together beautifully with the addition of the De Nigris Balsamic Vinegar, olive oil and sprinkle of cheese. The left overs transformed into a whole new, exciting dish, creating the perfect dinner. It enabled me to serve a friend a delicious and delightful meal, with minimal preparation, fuss and time, while our conversation expanded and lengthened.

ROASTED VEGETABLE SALAD WITH DE NIGRIS BALSAMIC VINEGAR

plating the roasted vegetables

– Plating the Roasted Vegetable Salad at the Counter

on the table

– Left overs transformed and on the Table in a matter of minutes

2 to 3 cups of roasted vegetables (I used golden beets, red beets, butternut squash, red peppers, zucchini, yellow squash and carrots)

2 watermelon radishes, sliced

arugula

crumbled goat cheese

De Nigris balsamic vinegar

olive oil

salt and freshly ground black pepper

rosemary sprig

Warm roasted vegetables if desired. Stack on plate with radishes and arugula. Sprinkle with goat cheese, balsamic vinegar and olive oil. Season to taste with salt and freshly ground black pepper. Top with a rosemary sprig.

Enjoy!

 

PRICKLY PEAR and ENDIVE WITH PEARS, BLUE CHEESE AND WALNUTS and RICOTTA, THYME, HONEY AND FRESH PEAR TOPPING and PEAR AND ARUGULA SALAD and PEAR SALAD WITH BUTTERMILK CURRY DRESSING and PEAR SALAD WITH WATERCRESS AND GOAT CHEESE and FIG BALSAMIC GLAZED DUCK WITH PEARL ONION AND PEAR HASH and APPLE PEAR TARTS WITH CHEDDAR ROSEMARY STREUSEL

09 Monday Mar 2015

Posted by Ceri Wilkin in Appetizers, Cocktails, Dessert, Entrées, Recipes, Salad

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apricots, bourbon, buttermilk, cheddar, crostini, curry, duck, endive, entertaining, fig balsamic, friends, ginger ale, goat cheese, gorgonzola cheese, healthy, honey, pearl onions, pie crust, ricotta, rosemary, shallots, tarragon, thyme, vinaigrette, walnuts, watercress

Right before Christmas, my husband bought a large box of pears from Harry and David, having discovered a great discount through Living Social. My Sister-In-Law around about the same time, sent us a lovely package which was also from Harry and David, and which also included their famous, flavorful, juicy, incredibly delicious pears.

As well as enjoying the sweet and succulent fruit unadorned straight from the box, I also transformed the luscious produce into several dishes to take to friends parties, as an appetizer for a dinner party, a cocktail to start the evening, a sweet ending after a meal and as an accompaniment with dinner.

PRICKLY PEAR

prickly pear

1 pear, peeled and chopped

1 tablespoon honey

1/2 lime, juiced

3 ounces of bourbon

ice cubes

6 ounces ginger ale, if desired (I forgot to add this)

In a cocktail shaker, muddle the pear, honey and lime juice. Add the bourbon, fill with ice and shake. Strain into 2 glasses. Top with ginger ale (if desired and remembered) and add ice.

Recipe adapted from Rachael Ray Magazine, October 2013

www.rachaelraymag.com/

ENDIVE WITH PEARS, BLUE CHEESE AND WALNUTS

endive with pears blue cheese and walnuts

1 tablespoon olive oil

1 1/2 cups finely chopped pear

1 tablespoon honey

salt and freshly ground black pepper to taste

2 ounces Gorgonzola cheese crumbled

16 Belgian endive leaves

1/4 cup chopped walnuts, toasted

Heat a medium skillet over medium heat. Add oil to pan, swirl to coat. Add pear, cook 2 minutes or until softened, stirring occasionally. Remove from heat, stir in honey. Cool 3 minutes, stir in cheese, season to taste with salt and pepper.

Spoon about 2 teaspoons of pear mixture into each leaf. Sprinkle with walnuts.

Enjoy!

Recipe adapted from Cooking Light, December 2014

www.cookinglight.com/

RICOTTA, THYME, HONEY AND FRESH PEAR TOPPING

ricotta and pear crostini with thyme honey

crostini

16 ounces ricotta

2 or 3 ripe pears

10 stems fresh thyme, leaves removed and chopped

1/4 cup honey

olive oil

Core, peel and cut pears into chunks. Spread about 1 tablespoon of ricotta on each crostini. Top with a cube of pear and sprinkle of thyme. Drizzle with honey and olive oil.

Enjoy!

Recipe adapted from Glamour Magazine

www.glamour.com/about/food-recipes

PEAR AND ARUGULA SALAD

pear and arugula salad

Combine 1 tablespoon olive oil, 1 tablespoon white wine vinegar, 1 teaspoon chopped fresh thyme, 1/2 teaspoon Dijon mustard and a spoonful of honey, season to taste with salt and freshly ground black pepper, stir with a whisk. Combine salad greens, chopped pear and chopped toasted walnuts in a large bowl. Drizzle vinaigrette over salad mixture, toss to coat. Sprinkle with crumbled blue cheese.

Enjoy!

Recipe adapted from Cooking Light, November 2013

www.cookinglight.com/

PEAR SALAD WITH BUTTERMILK CURRY DRESSING

pear salad with buttermilk curry dressing

2 tablespoons mayonnaise

1 1/2 tablespoons buttermilk

1/4 teaspoon curry powder

1/8 teaspoon onion powder

1/8 teaspoon salt

1/3 cup dried apricots

1/4 cup chopped shallots

1/4 cup sliced celery

1 pear, cubed

1/4 cup chopped, toasted walnuts

3 teaspoons chopped fresh tarragon

2 heads of endive, leaves separated

In a large bowl, whisk mayonnaise, buttermilk, curry powder, onion powder and salt. Toss in 1/4 cup apricots, shallots, celery, pear, walnuts and 2 teaspoons of tarragon. Stuff salad into endive leaves and top with remaining apricots and tarragon.

Enjoy!

Recipe adapted from Rachael Ray Magazine, October 2011

www.rachaelraymag.com/recipes/

PEAR SALAD WITH WATERCRESS AND GOAT CHEESE

pear watercress goat cheese salad

1 bag watercress

3 pears, cored and thinly sliced

1/2 cup pecans, roughly chopped

1/3 cup goat cheese, crumbled

2 tablespoons pear infused vinegar

1/2 teaspoon Dijon mustard

salt and pepper

1/4 cup olive oil

Arrange watercress on a serving platter. Top with sliced pears, pecans then crumbled goat cheese. In a small bowl, mix vinegar and mustard, season to taste with salt and pepper. In a slow steady stream, add the olive oil, whisking constantly until dressing is emulsified. Pour dressing over salad and serve immediately.

Enjoy!

FIG BALSAMIC GLAZED DUCK WITH PEARL ONION AND PEAR HASH

fig balsamic glazed duck

4 duck breasts

2 tablespoons olive oil

2 pears, halved, cored, cut into slices

1 10-ounce bag pearl onions, blanched, peeled, halved

4 potatoes, boiled until just tender, peeled, cut into pieces

2 tablespoons chopped fresh sage

3/4 cup chicken broth

1/2 cup fig balsamic vinegar

Using small sharp knife, score duck skin in 1-inch-wide grid pattern. Season duck generously with salt and pepper. Heat oil in large skillet over medium-high heat. Add duck, cook about 6 minutes per side for medium. Transfer to a cutting board, tent with foil. Discard all but 1/4 cup drippings from skillet. Heat drippings in skillet over high heat. Add pears, onions and potatoes, sauté until beginning to brown, 5 minutes. Stir in sage, season with salt and pepper. Transfer hash to bowl, cover to keep warm. Heat same skillet over high heat. Add broth and vinegar, bring to a boil, scraping up browned bits. Boil until reduced to glaze, about 5 minutes. Season glaze with salt and pepper.

Divide hash among plates. Cut duck into 1/2 inch slices, fan over hash. Drizzle glaze over and serve.

Enjoy!

Recipe adapted from Bon Appetit, January 2005

www.bonappetit.com/

APPLE PEAR TARTS WTIH CHEDDAR ROSEMARY STREUSEL 

apple pear tart

1 pear

1 apple

juice of half a lemon

3/4 cup flour plus 1 tablespoon

1/2 cup brown sugar plus 1 tablespoon

3/4 teaspoon vanilla essence

1/2 teaspoon baking powder

1 cup cheddar cheese

1 tablespoon finely chopped rosemary

4 ounces butter, chilled and cut into small pieces.

1/2 package of refrigerated pie crust

Heat oven to 375F. Quarter, core and dice the apple and pear. Place in a bowl and sprinkle with the lemon juice, mix. Add 1 tablespoon of brown sugar and 1 tablespoon of flour, toss to coat. Mix in vanilla essence.
In another bowl, combine the remaining flour, brown sugar, baking powder, cheese and rosemary. Add butter and mix.
Unroll pie crust, using a 2 1/2 inch round cookie cutter, cut out 20 circles, re-rolling dough as necessary. Place dough circles over holes of a 20 cup mini-muffin pan, and press down gently. Place about 1 tablespoon of filling into each cup, top with a scant 2 teaspoons of topping, flattened slightly.
Bake for 15 to 20 minutes, or until filling is bubbling and topping is lightly browned.
Remove from oven and let stand for 10 minutes before removing them from the pan.
Enjoy!

 

HERBED GOAT CHEESE MELON PARTY BITES and PARMESAN TUILES WITH HEIRLOOM TOMATO SALAD and MANGO TEQUILA SHOOTERS WITH CHILI LIME SHRIMP and GINGERED PEAR, BRIE AND CANDIED PECAN TARTLETS and SALMON BITES

21 Saturday Feb 2015

Posted by Ceri Wilkin in Appetizers, Recipes

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brie, candied pecan, ginger, goat cheese, heirloom tomato, mango, parmesan, pear, Salad, salmon, shooters, shrimp, smoked, tarts, tequila, The Oscars, tuiles, watermelon

Apparently everyone but me was aware of the amazing Oscars after party – The Governors Ball, where the cuisine takes centre stage as the preeminent entertainment and enjoyment.

I just discovered Chef Wolfgang Puck prepares dinner for 1,500 – WOW!! The only reason I researched the Oscars, and came to realize food was such an important part following the awards ceremony, was because a wonderful, creative friend gathered a gregarious group, inviting them to wear their pajamas and bear a box of their favorite Chinese take-out. So I was intrigued about the evening fare for this entertainment industry event.

However, you don’t need 300 chefs in your kitchen and 600 waiters to serve your spread, in order to throw a great Oscars party. Far from the glitz and glamor of the red carpet, these appetizers are elegant, yet quick and easy to make and perfect to enjoy along with a good dose of celebratory celebrity.

HERBED GOAT CHEESE MELON PARTY BITES

herbed cheese melon bite

Cut half of 1 small watermelon into 1-inch-thick slices. Cut slices into 25 rounds, using a 2-inch round cutter. Scoop just enough melon from tops to form indentations, using a melon baller. Stir together 1 (4-ounce) goat cheese log, softened; 2 tablespoons chopped fresh basil; juice from half a lemon; and salt and freshly ground black pepper to taste. Spoon into indentations. Chill one to two hours. Garnish with fresh basil and freshly ground black pepper.

Enjoy!

Recipe adapted from Southern Living, August 2012

PARMESAN TUILES WITH HEIRLOOM TOMATO SALAD

parmesan tuiles with heirloom tomato salad

6 tablespoons freshly grated parmesan cheese

1 1/2 tablespoons unsalted butter, softened

1 tablespoon plus 2 teaspoons flour

freshly ground black pepper

1 1/2 cups finely diced heirloom tomatoes

1 tablespoon snipped chives

1 teaspoon coarsely chopped tarragon

2 teaspoons olive oil

salt

Heat the oven to 400F and line a large baking sheet with parchment paper. In a medium bowl, combine the parmesan cheese with the butter, flour and a generous pinch of pepper and mash the ingredients until a dough forms. Form the dough into a 4-inch log. Cut the log into 12 equal slices and arrange the slices on the baking sheet. Using your fingers, press the slices into 1 1/2 inch rounds.

Bake the tuiles on the lowest rack in the oven for about 7 minutes, rotating the pan halfway through baking, until the tuiles are golden brown and sizzling. Let the tuiles cool completely, then transfer them to a paper towel-lined plate and blot any excess oil.

In a small bowl, toss the tomatoes with the chives, tarragon and olive oil and season with salt and pepper. Spoon the salad over the tuiles and serve right away.

Enjoy!

Recipe adapted from Food and Wine, September 2011

www.foodandwine.com/recipes

MANGO TEQUILA SHOOTERS WITH CHILI LIME SHRIMP

mango tequila shooters

FOR THE MANGO SHOOTERS

2 ripe mangoes, pitted, peeled and chopped

1/2 cup fresh lime juice

1 cup peeled, coarsely chopped seedless cucumber

1/4 cup finely chopped fresh cilantro

1/4 cup diced red onion

1/3 cup diced red bell pepper

1/2 teaspoon salt

1 cup tequila

FOR THE SHRIMP

1 bunch green onions, coarsely chopped

1 – 2 serrano chilies, seeded and coarsely chopped

1/4 cup finely chopped fresh cilantro

1 teaspoon salt

1/4 cup fresh lime juice, plus zest of 1 lime

1/2 teaspoon cayenne pepper

2 tablespoons of olive oil, plus extra for brushing pan

24 shrimp, peeled, deveined and tails removed

24 4-inch bamboo skewers, soaked in water for 30 minutes

In a food processor, puree mangoes, lime juice and cucumber until smooth. Stir in cilantro, onion, bell pepper and salt. Refrigerate, covered for 2 to 3 hours.

Meanwhile, in a food processor, puree green onions, chilies, cilantro, salt, lime juice and zest, cayenne pepper and olive oil until smooth. Cover and refrigerate until ready to cook the shrimp.

When mango mixture is chilled, place each shrimp on a skewer in a flat, non-reactive dish, then pour the marinade over the shrimp, turning to coat. Brush a large nonstick sauté pan with olive oil and heat over medium-high.

Remove mango puree from the refrigerator, add tequila, and divide between 24 shot glasses. Cook the shrimp skewers for 1 minute per side or until the thickest part is no longer translucent. Place a shrimp on top of each shot glass and serve immediately.

Enjoy!

GINGERED PEAR, BRIE AND CANDIED PECAN TARTLETS

gingered pear tarts

8 ounces brie

30 pecan halves (about 1/2 cup)

2 tablespoons fresh lemon juice

4 tablespoons sugar

1/8 teaspoon ground ginger

1 pear

2 tablespoons brown sugar

1/8 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 packages frozen phyllo cups, defrosted

Place brie in the freezer for 45 minutes to an hour, until very firm. Heat oven to 375F. Put pecans on a baking sheet and roast, stirring occasionally, for 5 to 8 minutes, or until just toasted. Set aside.

Meanwhile, in a small saucepan, combine lemon juice, 2 tablespoons sugar, 1/4 cup water, and ginger. Bring mixture to a boil and simmer for 5 minutes. Remove from heat. Cut pear into 1/4 inch cubes, removing peel, core and stem. Stir pear cubes into hot lemon mixture. Cool to room temperature, transfer to a bowl and refrigerate.

Remove brie from freezer, cut off the rind, and cut the cheese into 1/4-inch cubes. Drain the liquid from pear mixture and stir in Brie cubes. Reserve, refrigerated until ready to assemble the tartlets.

Coat a piece of foil with cooking spray and set aside. In a small sauté pan, combine the remaining 2 tablespoons sugar, 1 tablespoon water, brown sugar, salt and pepper. Cook over medium heat, stirring occasionally, until large bubbles form on surface, about 5 to 8 minutes. Stir in toasted pecans, tossing to coat. Transfer pecans to the prepared foil and use a spatula to separate them. Cool.

To assemble the tartlets, heat the broiler to low. Cover a baking sheet with foil. Place phyllo cups on baking sheet and put a rounded teaspoonful of the pear and Brie mixture in each tart shell. Broil the tarts for 2 to 3 minutes or until the cheese is lightly browned on top. Top each with a pecan half.

Enjoy!

Recipe adapted from Shape Magazine, December 2013

www.shape.com/healthy-eating/healthy-recipes

SALMON BITES

everything salmon bites

1/4 teaspoon poppy seeds

1/4 teaspoon sesame seeds

1/4 teaspoon minced garlic

1/4 teaspoon minced onion

1/4 teaspoon salt

1 package of German whole rye bread

herbed cream cheese

smoked salmon

In a small bowl, combine poppy seeds, sesame seeds, garlic, onion and salt.

Using a 2-inch round cutter, remove 24 rounds from bread. Spread 1 teaspoon of the cream cheese on each round, top with a piece of salmon, and garnish with a sprinkle of the poppy seed mixture.

Enjoy!

Recipe adapted from Family Circle, January 2015

www.familycircle.com/

SHRIMP ON SUGARCANE and BLT BITES and CREAMY WILD MUSHROOM AND GOAT CHEESE CUPS and HOT ARTICHOKE DIP

31 Saturday Jan 2015

Posted by Ceri Wilkin in Appetizers, Recipes

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Tags

artichoke, bacon, BLT bites, dip, goat cheese, hot, mushroom, phyllo shells, pimento cheese, shrimp, sugarcane, Super Bowl, tomato

The Super Bowl is consistently the most watched sporting event in the world!! The outstanding advertisements, the championship game between the top professional football teams in the country and the spectacular half time show are talked about and anticipated, as much as the food that will be served at the numerous nationwide parties.

Entire websites, magazine articles and newspaper food sections are dedicated to throwing the very best Super Bowl party with the most fabulous football fare.

SHRIMP ON SUGARCANE

shrimp on sugarcane

4 garlic cloves, coarsely chopped

3 tablespoons sugar

2 shallots, coarsely chopped

1/4 cup fish sauce

3 tablespoons fresh lime juice

1 teaspoon freshly ground pepper

2 tablespoons lemongrass paste

1/4 cup vegetable oil, plus more for brushing

24 jumbo shrimp, shelled and deveined

12 sugarcane swizzle sticks

3 tablespoons chopped peanuts

3 tablespoons coarsely chopped cilantro

In a food processor, combine the garlic, sugar, shallots, fish sauce, lime juice and pepper. Add the lemongrass and the 1/4 cup vegetable oil, process to a puree. Arrange the shrimp in a large, shallow glass dish in a single layer and pour the marinade on top, turn the shrimp to coat thoroughly. Cover and refrigerate for 2 hours.

Light a grill (or the broiler on in the oven). Cut each sugarcane stick in half on a sharp diagonal so each piece has a sharp point. Scrape off most of the marinade. Working with the shrimps natural curl, use a small sharp knife to make 2 slits – one near the tail and one near the head. Thread a sugarcane stick through the slits, the shrimp should lie flat. Repeat with remaining shrimp.

Grill the shrimp over a hot fire (or under the broiler), brushing them once or twice with oil, until lightly charred and just cooked through, about 3 minutes per side. Transfer the shrimp to a platter and sprinkle the peanuts and cilantro on top.

Enjoy!

Recipe adapted from Food & Wine, June 2006

www.foodandwine.com/recipes

BLT BITES

BLT BITES

1 pint small gourmet tomatoes, cut in half

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Pimento Cheese Filling

6 slices bacon, cooked and cut into 1-inch pieces

arugula leaves

Using a small knife, carefully cut out centers from both halves of each tomato, discard centers. Sprinkle inside of each tomato half with salt and pepper. Pipe about 1 teaspoon of Pimento Cheese Filling into each tomato half, top with 1 piece of bacon and 1 arugula leaf.

PIMENTO CHEESE FILLING

2 (8-ounce) packages extra-sharp cheddar cheese, shredded and divided

4 ounces cream cheese, softened

1/4 cup mayonnaise

1 (12-ounce) jar roasted red peppers, drained and chopped

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground red pepper

1/2 teaspoon Tabasco sauce

1/2 teaspoon Worcestershire sauce

In the work bowl of a food processor, combine half of the shredded cheddar, cream cheese and mayonnaise, process until combined. Add peppers, and process until combined. Add sugar, salt, black pepper, red pepper, Tabasco and Worcestershire sauce, processing until smooth. Stir in remaining cheddar cheese.

Enjoy!

Recipe adapted from Entertain, Decorate Celebrate Magazine

www.celebratemag.com/

CREAMY WILD MUSHROOM AND GOAT CHEESE CUPS

creamy wild mushroom and goat cheese cups

2 tablespoons olive oil

1/2 cup chopped shallots

2 tablespoons fresh sage

salt and freshly ground black pepper

1 pound mixed mushrooms (such as shiitake, cremini and oyster), chopped

1 1/2 tablespoons minced garlic

1/3 cup sherry

1 teaspoon soy sauce

3 tablespoons sour cream

3 tablespoons half-and-half

1/4 cup goat cheese

2 (2.1 ounce) packages mini phyllo shells

2 tablespoons chopped fresh chives

Heat a large skillet over medium-high heat. Add oil to pan, swirl to coat. Add shallots, and sauté 1 minute. Add sage, salt and pepper to taste, and mushrooms, sauté 4 minutes. Add garlic, and sauté until mushrooms are lightly browned and liquid almost evaporates (about 5 minutes). Stir in sherry and soy sauce, cook for 30 seconds or until liquid almost evaporates. Place mushroom mixture in a medium bowl. Season with salt and pepper, stir in sour cream, half-and-half, and goat cheese. Spoon about 2 teaspoons mushroom mixture into each phyllo shell. Garnish with fresh chives.

Enjoy!

Recipe adapted from Cooking Light, December 2012

www.cookinglight.com/

HOT ARTICHOKE DIP

hot artichoke dip

Heat oven to 400F. Place 2 garlic cloves, a 14 ounce can of artichoke hearts, drained and coarsely chopped, and 2 chopped green onions in a food processor, process until chopped. Add 1/3 cup grated parmesan, 1/3 cup mayonnaise, 1/4 cup cream cheese, zest from 1 lemon, 1 tablespoon fresh lemon juice, and 1/4 teaspoon crushed red pepper, process until almost smooth. Spoon mixture into a dish coated with cooking spray. Bake for 15 minutes.

Enjoy!

Recipe adapted from Cooking Light, January/February 2013

www.cookinglight.com/

 

CRANBERRY GOAT CHEESE CANAPES and ORANGE PORT CRANBERRY SAUCE and CRANBERRY GINGER PUNCH and CRANBERRY PECAN BARS

27 Thursday Nov 2014

Posted by Ceri Wilkin in Appetizers, bars and cookies, Cocktails, Recipes, Sauce

≈ Leave a comment

Tags

canape, cider. cranberry juice, coconut, cranberry relish, ginger, goat cheese, orange, pecans, port, punch

Happy Thanksgiving!

Four celebratory cranberry recipes to help observe the occasion.

CRANBERRY GOAT CHEESE CANAPES

goat cheese canapes

1 1/2 cups fresh cranberries, chopped

3 tablespoons fresh cilantro, chopped

3 tablespoons sugar

1 1/2 tablespoons fresh jalapeño pepper, chopped

3/4 teaspoon grated fresh ginger

mini tart cases

1 container spreadable goat cheese

Stir together the cranberries, cilantro, sugar, jalapeño and ginger in a medium bowl. Let stand 10 minutes, stirring occasionally. Add salt and pepper to taste.

Divide goat cheese between tart cases, and top with a spoonful of cranberry mixture.

Enjoy!

Recipe adapted from Southern Living, December 2013

www.southernliving.com/food

ORANGE PORT CRANBERRY SAUCE

orange port cranberry sauce

Finely grate zest from 1 orange and set aside. Juice orange into a liquid measuring cup. Add enough port to measure 1 cup total. Pour into a saucepan along with 3/4 cup sugar, bring to a boil over medium-high heat, stirring to dissolve sugar. Add 1 (12-ounce) bag fresh cranberries and cook, stirring, until cranberries begin to burst, 5 minutes. Simmer, stirring, until liquid is reduced, about 8 to 10 minutes. Turn off heat, stir in zest, and let cool before serving.

Enjoy!

CRANBERRY GINGER PUNCH

cranberry ginger punch

1 (32-ounce) bottle of apple cider

2 (12-ounce) bottles of ginger beer

1 cup cranberry juice

garnish with whole cranberries

In a large pitcher, combine apple cider, ginger beer and cranberry juice, stirring to combine. Cover and refrigerate for 30 minutes. Garnish with whole cranberries.

NOTE: I also had vodka and prosecco available so guests could mix to their preference.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate September/October 2014

http://www.celebratemag.com/

CRANBERRY PECAN BARS

cranberry pecan bars

1 1/4 cups flour

3/4 cup sugar

3/4 cup butter

1 cup chopped pecans

2 eggs, slightly beaten

1 1/4 cups sugar

2 tablespoons milk

1 teaspoon finely shredded orange peel

1 teaspoon vanilla

1 cup finely chopped cranberries

1/2 cup coconut

Heat oven to 350F. In a medium mixing bowl, stir together flour and 3/4 cup sugar. Cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup nuts. Press flour mixture into bottom of 13-by-9-inch baking dish. Bake for 10 to 15 minutes, or until crust is lightly brown around edges.

Meanwhile, in mixing bowl, beat eggs, 1 1/4 cups sugar, milk, orange peel and vanilla. Pour over hot crust. Sprinkle with remaining nuts, cranberries, and coconut.

Bake for 30 minutes or until golden. Cool slightly in pan on wire rack. Cut into bars while warm, cool completely in pan.

Enjoy!

Recipe adapted from Better Homes and Gardens, Bars and Brownies

www.bhg.com/

ROASTED BABY PEARS WITH HERBED GOAT CHEESE and AMARO AMARETTI COOKIES

15 Saturday Nov 2014

Posted by Ceri Wilkin in Appetizers, bars and cookies, Recipes

≈ Leave a comment

Tags

almond paste, Amaro digestif, gluten free, goat cheese, honey, pear, pearl sugar, proscuitto

I wanted to keep the menu for Bookclub simple – I had hosted several events that resulted in a lot of leftovers, and I didn’t want the sole responsibility of finishing the book club remains as well. So for that reason, I only made a few eats and treats, and set out nuts, cheeses and wines in addition to the welcoming cocktail.

ROASTED BABY PEARS WITH HERBED GOAT CHEESE

roasted baby pears with herbed goat cheese

1/2 pound goat cheese

1/4 cup chopped mixed herbs

2 tablespoons olive oil, plus more for drizzling

salt and freshly ground black pepper

12 baby pears

12 slices of proscuitto, cut in half longwise

2 tablespoons honey

Heat oven to 375F.

In a small bowl, mix the goat cheese, herbs and 2 tablespoons olive oil. Season with salt and pepper. Halve the pears and scoop out the seeds and cores. Stuff each pear half with about a tablespoon of the cheese. Wrap each stuffed pear with a slice of proscuitto and place it on a baking sheet. Drizzle some olive oil over the pears and season them with salt and pepper. Bake until pears are tender and the proscuitto is crisp, about 25 to 30 minutes.

Enjoy!

Recipe adapted from The Food Network

www.foodnetwork.com/recipes/tyler-florence…

AMARO AMARETTI COOKIES

almond cookie

7 ounces almond paste, broken up

1 cup sugar

pinch of salt

2 tablespoons Amaro digestif

2 egg whites

pearl sugar for decorating

Heat oven to 375F. Line 2 baking sheets with parchment paper. In a food processor, process the almond paste, sugar and salt until very finely chopped. Add the Amaro digestif and egg whites and process until smooth. Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch mounds of batter onto baking sheets, 2 inches apart. Sprinkle generously with pearl sugar.

Bake the cookies for about 15 minutes, until risen and lightly cracked. Let the cookies cool completely on the paper. Carefully peel the paper off the backs of the cookies.

Enjoy!

Recipe adapted from Food and Wine, December 2011

www.foodandwine.com/recipes

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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