New Traditions

So my first Christmas in Canada away from my family was actually a success! I was afraid it was going to be hard being away from the ones I love, but I got the chance to say Hello to everyone thanks to technology and a little device called web cam!..

The great thing about this Christmas was that my Chaparrito and I got the chance to start a new tradition full of surprises!..

We started the night with some Mulled Wine that made us both a little tipsy, and had some delicious Salmon entrees which are my Chaparrito's favourites.

It was followed by Snow Men mashed potatoes and a warm salad made of carrots and pearl onions which before served were baked for an hour, then goat cheese and maple syrup were added. Mmmmmm I am drooling just of thinking about it I couldn't had enough of it...

And then the Turkey came and left us speechless!.. We accompanied the food with a white Zinfandel, smooth and cold just the way I like it.

Even though there wasn't any room for dessert we shared a chocolate cup cake with some vanilla ice cream before starting our gift exchange!!.. I welcomed 2 new family members: a brand new cookware set and the kitchen aid mixer!!!.. I already used the cookware and let me tell you it was amazing!!!! Thanks Chaparrito! .. I'll let you know how the Mixer turned out and I'll have to thank Santa for that one!.

We had a great time!! and a big part of it was the dinner!!.. Which I have to share with you as it tasted heavenly!!!!...

Warm Salad with Pearl Onions and Goat's Cheese.

Ingredients

4 carrots, peeled and cut in big chunks
3 tablespoons of hazelnut oil
sherry vinegar
20 pearl onions, peeled
2 tablespoons of butter
1 spring thyme
1 tbsp of maple syrup
125g of Goat's Cheese
1/4 cup of baby arugula
salt and pepper

Directions

Preheat the oven to 350°F. Scatter the carrots onto one sheet of foil and spoon 2 tbsp of the hazelnut oil and the sherry vinegar over the carrots. Place the pearl onions, butter and thyme onto another sheet of foil. Season everything with salt and pepper, close and seal the foil pieces tightly.

Place the carrots on a baking sheet and bake for 15 mins, then add the onions and bake both packages for and hour until the carrots and onions are tender. Open the carrot papillote and stir in the maple syrup and 1 tbsp of hazelnut oil. Scatter the carrots on a serving platter, add the arugula and pearl onions, then, crumble cheese on the salad and serve.

More Finger Food Recipes

Just because it's Christmas I'll share with you another finger food recipe!!..

This one is tricky, as you have to be really careful with the savoury profiteroles. But don't get scared it's just a matter of paying attention.

Here it goes!..

Savoury Profiteroles

Ingredients:

6 tbsp butter

1 cup of chicken stock

1/2 tsp salt

pepper to season

pinch of paprika

1 cup of flour

3 large eggs

4 ounces of Gruyere cheese coarsely grated

milk for brushing

Directions:

Heat the oven to 375°F. Put the butter in a heavy saucepan, then add the stock, salt, pepper and paprika. Bring to a boil and then pull from heat. Dump the flour in all at once and beat until smooth with a wooden spoon. Put the pan back on low heat and beat for 1 min. to cook the dough.. Remove from the heat and let cool about 3 mins, then add the eggs one at a time, beating vigorously with a wooden spoon after adding each one of them. The dough should be smooth, soft and glossy.

After getting that consistency stir in the cheese. Drop the mixture by spoonfuls forming a 2.5 cm balls onto a buttered baking sheet. Brush with milk so they'll get shiny when baked. Bake until puffed at 375°F for 35 mins. approx, or until nicely browned and feather light when you pick one up. Let them cool in a rack for a couple of mins.

Cut the top of each one and fill the profiteroles with what ever you happen to like (cream cheese with green onions, goats cheese with pesto, blue cheese and walnuts, etc). Then put the little tap on.

This recipe is very good and the best thing is that you can adapt it to whatever your likes are. Add your favourite toppings and make it your own.

Finger Food!

With all the festivities coming up it's very important to have some quick and easy recipes so you can entertain your guests!!...

We had my Chaparrito's Bday Party a couple of weeks ago and I decided that instead of cooking lots of food I was going to do something simple and tiny, but yummy at the same time..

A couple of friends also brought some yummy creations!!... They owe me the recipes!! Mike I want that pork recipe ASAP!... hahahaha ... Anyways .. knowing some of you have probably lots of Christmas parties coming up, I will share with you a couple of recipes so you can make finger food a real delight!..

Smoked Salmon on a cracker

Ingredients:

16 slices of smoked salmon
1/2 cup of cream cheese or goat's cheese
1 tbsp of mustard or if using goat's cheese you can use a tbsp of honey
2 green onions (thinly sliced)
crackers

Directions:

On your work surface lay out an approx. 45 x 30 cm plastic wrap and on top of it overlap the salmon slices to form a rectangle.

On a food processor toss the remaining smoked salmon, cheese, mustard, green onions and puree until smooth. Spread the mixture in an even layer on top of the smoked salmon slices.

Roll the smoked salmon into a tight log similar as making a roll of sushi. Use the plastic wrap to help you roll the salmon tightly. Pinch the plastic wrap on both ends and then roll the log until it tightens and forms a cylinder.

Freeze for a couple of hours to help it firm. When it's firm enough to cut, slice it into even rounds and place each one on top of the cracker.

And voilà!