Fruit Spring Rolls

Did you see these spring rolls on Tastespotting last summer? I sure did. I saw them and thought I had to make them for something because they looked so fun and unusual and also really pretty and tasty.  So I set out on a path to make these for any upcoming events that would have the right sort of crowd. Unfortunately, I couldn't find rice paper anywhere. So I filed this recipe away for a rainy day.

Then this spring I was browsing an Asian market called 99 Ranch Market in Van Nuys and happened across not one but three kinds of rice paper wrappers! Luckily I still had the recipe in mind and bought a pack.
These are so simple and fast to make! I watched a short video on Chow about how to dip the wrappers before I embarked on the adventure of making these and found it to be super simple. Some people didn't seem to think the rice paper really added much to these except that it makes them hand held. i also like how it makes them pretty and I wish I had cut them in half but I never did, I also forgot to add mint. I think you could make these with any mix of fruit.

1 pint strawberries, diced
2 small mango, cut into matchsticks*
1 1/2 pint blueberries
8 blackberries (or 1/2 pint if you want these in all of them)
Mint, chopped (we agreed that this may have added something even though I forgot it)
Spring roll/rice paper wrappers
Damp dish towel
Serving plate
shallow bowl or frying pan filled with warm water

1/3 C honey
scant 1/2 t vanilla extract
zest of 1 lime

1. Prepare your fruit. *To cut the mango into matchsticks, I cut off the edges of the mangos to get the fruit sides and no pit. Then I scored around the edge and cut strips down the middle but not through the skin. Then I bent the skin so that the fruit was sort of inside out and cut along the skin so that the matchsticks fell out. This worked really well for me.

2. Dip one sheet of rice paper into the shallow bowl or frying pan of warm water for about 2 seconds edge first. Lie paper on a plate.

3. Place some of each fruit in the center of the paper and then fold in the sides and roll up tightly. The paper sticks together so work quickly and don't try to change anything after rolling it. Place on a serving tray under the damp cloth. Try not to put them two close together as they will stick.

4. Once you are finished the rolls, place the plate covered in the damp cloth in the refrigerator for up to two hours.

5. Stir together lime zest, vanilla extract and honey for dipping. We all agreed that while this sauce wasn't necessary it was fun to complete the spring roll concept. I recommend heating it up in the microwave for about 10 seconds to make the honey more fluid if your honey is thick like mine.

Mini Baked Brie and Jam

I really like to browse Tastespotting. I just love seeing all the beautiful pictures of food and sparking my mind for recipe ideas.  I put aside the fact that the people who run the site are super snooty about what pictures they accept and understand that I will never be a food photographer at that caliber. The thing is, if you're really cooking to eat, do you have time to take posed photos of all your food? The answer is no, no I do not have time to take pristine pictures of all my food.  But no matter, I still read the blogs of the people who do.

Last week I was perusing Tastespotting and saw a delicious looking recipe for Bite-sized Baked Brie appetizers. I happened to have a block of light brie cheese that loses something when eaten plain but was totally the same when melted.  I asked my family if I could bring the appetizer and they said yes!

On her blog, Joy the Baker puts sticks into her baked brie bites but I omitted the sticks. I also did something everyone was asking about--I made them early and froze them.  This worked just fine, I froze them first on trays and then threw them into a gallon sized ziploc once frozen so that they didn't freeze in a block.  Then we brought them on an hour and 20 minute car ride in a sub par cooler (standard defrosting).  The bites weren't completely defrosted but they cooked up fine in about 15 minutes in the oven at 375.  I forgot to put the salt on top but it wasn't necessary.  These appetizers were an absolute hit.  At times I felt I came across a pastry that didn't have enough filling so make sure to fill yours well.  Otherwise, make these.

Baked Bite-Sized Brie Bites Recipe

Pickled Herring Bites

Pickled herring is one of my favorite holiday treats. It isn't something I buy any other time of year but I always hope it is on the Christmas Eve or Christmas table. Unfortunately, not many people share my love for pickled herring. I knew, however, that at least one other person in my family would eat the herring and so I decided to serve it at our party.

I happened to read a recipe in Eat Well for a pickled herring paired with potatoes, sour cream, onions and dill. This appetizer was the biggest hit on the buffet table. The flavors mixed really well together making the herring more of a bing bang zing.

Ingredients

1 4 oz jar pickled herring (I used the ones in vinegar but you could use the ones in cream sauce--buy them at IKEA! Such a good deal!)

1 sprig fresh dill

2 or 3 red potatoes, boiled but still sturdy

1 T or so of plain yogurt or sour cream (I used greek style plain yogurt)

1/4 chopped red onion

Directions

1. Boil potatoes but make sure they are still sturdy enough to be cut into slices and hold the herring. Cool potatoes and then slice potatoes hamburger style into thin but sturdy slices

2. Top potatoes with a slice of herring (cut them in half if they are big), a dollop of yogurt, a sprinkling of red onion and dill. Keep cold until guests arrive.

Spicy Avocado Dip

Greetings! I don't think I have put any posts up yet, and I don't want to be known as a slacker. Just someone who hasn't been on her actual computer in ages.

Here is an easy veggie dip that went well at a work Pot Luck the other day. You can also use it with chips I imagine..


2 Avocados (de-skinned and pitted obviously)
1 (16oz) Sour Cream (any level of fat content works)
green onions
1 packet Ranch Salad Dressing & Dip Mix
lime juice (no I don't know how much I used, but less is more)
Ground Red Pepper to taste OR
Jalepenos OR
Both :)

mix all the above and refrigerate for at least an hour before serving.

Enjoy! Sorry I do not have any photos...

Tomato Bruschetta

To make up for such a late dinner, Joey and I whipped up some tomato bruschetta for Katie's visit

Ingredients:
2 small tomatoes
2 T minced onion
4 basil leaves
2 T olive oil
salt
black pepper
1/2 clove garlic
8 1/3 inch thick baguette slices

Directions:
-Dice tomatoes int 1/4" cubes, removing seeds.
-Cut basil into thin strips
-Toast the baguette slices on a grill or toaster oven until golden. We used tongs and held them over the gas burners--we didn't make them golden enough.
-Rub the cut end of garlic over the toasted bread
-Put the tomato, onion and basil into a mixing bowl. Add 2 T olive oil.
-Season to taste with salt and pepper and stir ingredients together. Let sit for 3 minutes.
-Top the toasted baguette slices with the mixture and eat!

Baked Brie with Pesto in a Bread Bowl

So, Jeff's Aunt Cindy (a future contributor to this blog and an amazing cook) and I were preparing appetizers for CJ's party. I was thinking cheese plate, chips and salsa, hummus and pita, and cake. Cindy saw the extra brie I had purchased and the left-over loaf of No Knead Bread from the night before and said, "Let's whip up a baked brie!" Never one to turn down a cooking experience with Cindy, I agreed. Soon we were clipping oregano, thyme, and basil from the garden to make a simple pesto and in no time at all the smell of melted cheese was wafting through the house. What a way to impress the guests! Here's the recipe, as close as I can record it:

1 bread bowl (sourdough or other crusty bread like homemade no knead bread)

1-2 brie triangles

herbs, olive oil, and pine nuts

olive oil

Slice the top off the bread and cut out the center to create a bowl. Trim the edges off the brie and cut it in a few large pieces. Brush the inside of the bread and inside of the top generously with olive oil. Chop the herbs and pine nuts in Cuisinart; then slowly add olive oil to make a pesto. Brush the pesto generously on the inside of the bowl and inside of the top. Spread brie out over bowl and put bread top on.

Bake for 1 hour at 350. Serve with extra bread from inside bowl to scoop, plus additional bread or crackers. When the brie has been eaten, you can slice the bowl up as an additional appetizer.

The Devil Made Me Do It

Deviled Eggs
It is a dish for which everyone seems to have their own recipe. I even found a website dedicated to the subject (Deviled egg website). I thought it might be interesting to discuss on the blog . . . assuming it is not too old fashioned for all you modern cooks.
Boiling the eggs . . .

For a long time I used to put the eggs in cold water, bring it to a boil, cover the pot, take the pot off the heat and then let it sit for 17 minutes. Now, I use this nifty egg timer device that changes color as the eggs cook.

Cool down the eggs in cold water (to prevent the ugly green ring around the yolks).

Using older eggs makes them easier to peel, but I recently read that adding salt (liberally) to the water makes even really fresh eggs peel easier. I tried it and it does seem to work.

Probably a good idea to make a few extras . . . they don't always peel no matter what you do

Making the filling . . . I don’t really have a ‘recipe’ for the eggs – it is really to taste. I mash the yolks with a fork and then add mayonnaise and dry mustard to taste – add a little at a time given the adage that you can always add more but can’t take it out once added. I add salt to taste (sometimes it doesn’t need any). This is how Mom made them and I don’t feel the need to change.

Now, people I know add pickle juice (and cut up pickle) and a lot of the recipes call for a little vinegar but I am not tempted. The website indicated a huge variety of ingredients that people use.

Serving them . . .
Well, what else to use but a deviled egg dish (I own two plus a Tupperware holder if transport is needed) but if you don’t have one, a plate will do.

Now, do you top them or not? Mom always sprinkled with paprika to add color – sometimes I do and sometimes I don’t. I know Jake likes them with a little paprika on top.

So, do any of you make deviled eggs? If so, what is your recipe?

Mexican Pita Appetizer

They may call it an appetizer, but, it was my dinner tonight. The only good thing about Jake missing dinner is that I can make something for myself that he wouldn't consider a dinner! One day last week we had Gyros & I noticed a recipe on the back of the Kronos Pita container that looked simple & good. I make a small adjustment to the recipe & added in some chicken. If I didn't already know that the dough was a pita, I wouldn't have been able to tell. It got crispy in the right places & was very tasty. I would definitely make this again. Next time maybe I will do a BBQ chicken pita/pizza! Oh... & I used my previous salsa post for my salsa.

Click to enlarge: