The Cook’s Kitchen

Weekends this winter have been unseasonably sociable… not that I’m complaining! Every invitation seems to bring with it a request to bring appetizers along.

I have assembled the following recipes using what I have on hand for last minute invitations; they are simple to make and are simply delicious:

Smoked Salmon Rolls

Makes 16 appetizers

1/4 cup spreadable light or regular cream cheese, at room temperature
4-6 store bought spinach tortillas
6-8 slices smoked salmon - about 1/2 250-g pkg
chopped fresh dill
fresh lemon juice

In a bowl stir cream cheese with enough lemon juice to help the cream cheese spread easily. Add lots of chopped fresh dill. Lay the tortillas on the counter with the most attractive sides facing down. Generously spread with cheese mixture almost to the edges.

Divide salmon over tortillas, tearing into pieces as needed. They won’t entirely cover the the cheese. Then tightly roll up tortillas. Place on a plate and loosely cover with plastic wrap. Refrigerate at least 30 minutes or up to a day to firm up for slicing. To serve, trim ends from tortillas and discard. Slice into thick rounds and place on a platter decorated with dill fronds.

Adapted from a recipe in Chatelaine Magazine, February 2008

Brie with Figs

This dish is impressive looking and tasting and always has guests begging for the recipe!

10 large fresh or good quality dried figs
1/2 cup brown sugar
1 tsp fresh thyme
2 tbsps balsamic vinegar
1/2 c toasted amonds
4 oz brie
Fresh baguette

Heat oven to 325 degrees. Cut figs into quarters. Heat brown sugar and balsamic vinegar until sugar is dissolved. Add figs and thyme and simmer for 10 minutes. Add almonds. Place brie in shallow ovenproof serving dish and pour hot mixture over the brie. Bake until brie is soft - 5 to 10 minutes . Serve with slices of baguette.

Note: If I am taking this dish to a party - I make the fig mixture ahead of time, and take it in a microwavable container to heat at the party. I heat it up, pour it over the brie, bake it in the host’s oven, and slice the baguette while it is baking. Serve warm.

Carmelized Pear on Warm Brie

Another party pleaser!

2 tsp butter
1 pear, diced
pinch salt and cinnamon
1/4 pear juice or apple juice (I had neither on hand, so used guava juice)
3 tbsp chopped pecans
1 tbsp brown sugar
1 tsp chopped fresh thyme
1 tsp cider vinegar
1 round of Brie Cheese

In non-stick skillet, melt butter over medium heat: fry pear with salt and cinnamon for 5 minutes or until pear is softened.

Add pear juice, pecans, brown sugar , thyme and vinegar; boil, stirring often, for 5 minutes or until no liquid remains.

Place brie on ovenproof serving dish: top with pear mixture. Bake in 350 degree oven for 10 minutes or until cheese is softened. Let stand for 5 minutes. Makes 8 appetizer servings.

Adapted from a recipe from the Canadian Living test kichen