Recipes
Tomato Crostini with Goat and Fontina Cheese
1 baguette cut into 1/4-inch slices
1 ½ cup of tomato reduction
Goat Cheese |
2 Tblspoons olive oil
Thin sliced Fontina |
Pre-heat oven to 375°
Place baguette slices on a baking sheet and bake until lightly toasted, 8 to 10 minutes.
In a bowl, combine goat cheese and olive oil. Top each crostini slice with a dollop of tomato reduction, goat cheese, and finish with a slice of Fontina. Torch or place under broiler. |
Tomato Reduction
3 Tomatoes
Salt and Pepper
Extra Virgin Olive Oil
Garlic
Vinegar
White Wine |
Thyme
Rosemary
Bay Leaves
Sugar Water
Cherry Tomatoes |
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- Wash and cut tomatoes in half
Put in clean cast iron skillet on medium/high heat
Tomatoes will start to reduce
Add salt and pepper
Wait for liquid to disappear
When done, it will become a glob in the center of the pan. Cut garlic and throw-in
Add olive oil, basil and 1 tsp. vinegar
Variations:
Can put star anise/vanilla bean sliced length-wise not scraped, salt and pepper, ½ teaspoon of sugar, cover and steam
Can add thyme, rosemary, and bay leaf instead
Add a bit of water
When warm, add some raw material tomatoes, cover with lid and infuse
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Curried Cheese and Chutney Turnovers
3 oz. cream cheese
½ cup shredded white cheddar cheese
1/3 cup finely chopped green onions
1 tsp. curry powder |
¼ cup plus 2 ½ tsp. chopped mang chutney
2 sheets frozen puff pastry
1 egg white lightly beaten |
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- Combine the cream cheese, cheddar cheese, green onions, curry powder and 1 ½ tablespoons of the chutney in a bowl; mix well.
Roll 1 sheet of the pastry into a 12-inch square on a floured surface, trimming edges evenly.
Cut into sixteen 3-inch squares.
Place 1 level teaspoon of the cheese filling in the center of each square.
Top with 1/8 teaspoon of the chutney.
Brush the pastry edges with egg white.
Fold in half diagonally, forming a triangle.
Press the edges with a fork to seal.
Arrange on a foil-lined baking sheet.
Repeat the process with the remaining pastry.
Bake at 400 degrees for 10 minutes.
Brush with the remaining 2 tablespoons of chutney.
Bake for 6 minutes longer.
These may be made ahead and stored, covered, in the refrigerator for 1 day or in the freezer for up to 1 month.
Thaw before baking.
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Fusion Chicken Skewers
1 cup honey
1 cup soy sauce
1/3 cup minced garlic |
½ cup peeled and grated ginger root
Boneless skinless chicken breasts cut into 1 ½ inch cubes |
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- Combine 1st four ingredients in saucepan over low heat, until honey is melted. When cool, pour over chicken and marinate overnight. Skewer and grill 6-8 minutes until done.
- **Serve in lettuce cups with mango salsa fresca.
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Mango Salsa Fresca
1 cup water
1 Tablespoon coarse salt
1 head garlic, separated, peeled
1 cup flat leaf Italian parsley
2 tsp. crushed red pepper flakes
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¼ cup red wine vinegar
½ cup extra virgin olive oil
1 red onion finely chopped
3-4 mangos peeled and chopped
3-4 limes |
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- Combine all ingredients. Prepare a day in advance for best flavor.
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Check out Suzanne's Youtube page for videos of her recipes.
