Posts Tagged ‘recipe’

The Light Side of the Moon Recipe: Cheese Stuffed Olives

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Here is another of several recipes inspired by the food of The Light Side of the Moon. Though on this blog, I posted Anne Blacksmith’s Beef and Veg Pie. Let me know if you use any of them. I’d love to know what you think!

Excerpt: 

The Talliers’ butler entered with a tray full of aperitif—Raspberry Armagnac liquor for the adults, raspberry juice for the two younger boys along with almonds and cheese-filled olives. Andre ignored his juice and kept showing Ian pictures. Ham smiled at Ian and set the boy’s juice on a nearby table.

olives

Since I used Kalamata olives and have red plates, I put a few chopped chives on mine as a final garnish

Cheese Stuffed Olives:
These are an easy make ahead no cook appetizer for a party
Ingredients

  • 225 grams / 1 1/2 cups pitted large green or Kalamata olives
  • 43 grams / 1/2 cup toasted almonds sliced
  • 55 grams /1/2 cup of brie
  • 36 ml / 2 tablespoons olive oil
  • 4 large cloves garlic
  • pinch dried hot pepper flakes or a dash of pepper oil
  • dash of chives (optional)

Olives:
If olives are canned or from a jar, rinse and drain well. Check for pits and remove, if necessary.

Stuffing:
I tend to buy precut nuts, but if you didn’t, chop them into slivers or small pieces.
Remove rind from brie. Put brie in warmed bowl and stir in almonds.

Stuff the olives with the almond and brie mixture

Thinly sliced garlic and combine with oil and red pepper flakes.

Marinate the olives in mixture overnight, in refrigerator, stirring occasionally. The almonds will soften after a few hours.

Serve chilled with a dash of chives on the plate for color if you wish

The Light Side of the Moon Recipe: Anne Blacksmith’s Beef and Veg Pie

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Anne Blacksmith’s Beef and Veg Pie

Here is a recipe inspired by The Light Side of the Moon. A meat pie is a hearty main dish. This is a great recipe for any  ground meat you may have. My husband’s favorite is ground pork. I tend to do all the prepwork for meat pie early in the day or even the day before and then bake it prior to serving.

Excerpt: [Ian] jumped at the clatter, as Ms. Blacksmith set down a baked beef pie more heavily than usual. “Grace deserved better than her spouse and only-child in quiet dispute.”

Scraping the knife over the bottom of the pie plate, she cut the pasty and served Ian a large slice with the look she used when he was small and made mischief. She handed Dad a piece of pie with the same look. “Fix this. Or this is the last meal I cook for you.” She stomped into the kitchen.

Pie Crust (This is the pie crust recipe I use for savory fillings as well as anytime I want a fruit pie.)

  • 220 grams / 2 cups All Purpose Flour
  • 5.5 grams / 1 teaspoon salt
  • 180 grams / 3/4 cup Vegetable Shortening or Lard
  • 60 – 120 ml / 4 to 8 tablespoons ice cold water

Blend flour and salt in large bowl. Cut shortening into flour mixture using pastry blender or fork until it looks like small peas. By the spoonful stir in just enough water with fork until dough holds together.

Shape dough into a ball. Flatten ball into 1/2-inch thick round disk. Chill while you prepare filling.

Filling

  • 16 ml / 1 tablespoon of vegetable oil
  • 3 stalks of Celery
  • 3 Carrots
  • ½ Onion
  • .45 kg / 1 pound of Ground (Minced) Beef
  • 85 grams / ¾ cup flour
  • .7 liter / 3 cups of milk
  • 150 grams / 1 cup peas
  • Salt and pepper if needed

Small dice celery, carrots and onions. Over medium heat, cook celery, carrots, and onions in vegetable oil until onions grow translucent. Remove from pan.

Brown beef until no pink remains and remove from pan

Whisk in the flour to the  drippings/ Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. Taste gravy and add salt and peppers if desired

Mix all filling ingredients adding the peas last. Chill for 1 hour.

Take dough from refrigerator cut dough in half.

Roll 1/2 dough  from center outward into a 12 x 8 inch rectangle  on lightly floured surface for the crust. Transfer dough to baking sheet.

Roll second half of dough into rectangle. Put aside

Scoop filling on dough on baking sheet leaving a 1/2 inch of exposed dough all around.  Lie second rectangle on top. Flute dough as desired. Cut slits in top crust or prick with fork to vent steam.

Bake in a 400 degree oven for 45 – 50 minutes.

meatpie

Tip: I like to use a baking sheet with foil to catch any escaping gravy.

Happy New Year! Clean out pantries by throwing a party!

So today is the first day of the new year. I would like to say something poignant and meaningful, but instead I’m starting the New Year sitting on my couch with Rosie snuggled up beside me waiting for my husband to wake up. Then I will do a Starbucks run and make some eggs.

Last night, we  rang in the new year with some wonderful friends up at my neighbor’s house. My contribution was a bottle of Citron Absolute, Bean Dip, Brandy balls and Peanut-butter blossoms. Almost everything–except for the liquor–came from my pantry.

The brandy balls were my own creation after my neighbor needed just a 1/2 cup of brandy for caramel sauce. The liquor store was out of small airline bottles so we ended up with the next smallest bottle (approximately 2 cups.) We were talking about other things, I could do to help use up some of the brandy.

And I remembered in my Betty Crocker’s Christmas Cookbook, there is a recipe for Bourbon balls that even says you can substitute brandy for the bourbon. Well, I didn’t have any of the other things Betty Crocker asked for, so I substituted the whole recipe using the Betty Crocker ratios with marvelous results.

Note: because they are not cooked, they do have a strong boozy flavor and no alcohol is burned off. Definitely not for kids!

Here we go,

3 cups of cookie/candy crumbs. I used leftover gingerbread cookies that were going stale, leftover pie crust baked and dusted with cinnamon, some sugar cookies, other odds and ends of chocolate, crumbled in my blender on the “shred speed.”

(Now the BC Bourbon ball recipe calls for cocoa, but I didn’t bother with that since I added some chocolate flavored things when I was creating my crumbs.)

Added 2 cups of powdered sugar

1/2 cup of walnuts also finely ground in my blender

Then stirred in

1/2 cup of brandy

1/2 cup of something sticky. (B C’s  says light corn syrup, I didn’t have any in the house and since the idea is to use up stuff I had, I used honey.)

Mix well. You will end up with a sticky mixture.

Dust hands with powdered sugar and roll mixture into one inch balls. (For any new candy makers: the dusting of your hand in powdered sugar helps the ball form to itself and not to your hands. Same concept as dusting a rolling-pin with flour)

Roll balls in a mix of white sugar and cinnamon

Cover and put them in the fridge for at least over night. The longer they sit the better the flavors meld.

My husband who is not a fan of hard alcohol was also not a fan of the candy, but the other seven people who tried them last night all loved them and two people asked for the recipe which is why I am posting it this morning.

Now on to my New Year’s resolution of world domination!!! Opps, did I say that last part aloud?

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