Goat Cheese Stuffed Mushrooms

We have a constant stream of people in our home! We feel very fortunate and delight in all the personalities and tastes that are expressed when we gather together. 

Appetizers are a wonderfully economical and belly filling way to entertain and love on your company.

 Here is a very simple and elegant stuffed mushroom that is fast and easy to make!

Makes 24

Ingredients

 Splash of  Olive oil

 3 slices white sandwich bread or 1 cup of breadcrumbs

 3 small garlic clove, coarsely chopped

 1 log (5 ounces) soft goat cheese, crumbled

 1/2-cup fresh parsley leaves or arugula

 1/4-teaspoon red-pepper flakes

 Sea salt

 2 packages (10 ounces each) white button mushrooms, stems removed

Prepare

*Preheat oven to 400 degrees. Lightly oil your prepared mushrooms in a bowl

*In a food processor, pulse bread or breadcrumbs and garlic until fine crumbs form; set 1/2 cup aside.

*To food processor, add goat cheese, parsley or arugula, and red-pepper flakes

*Season with salt, and pulse filling until combined

*Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs

*Bake until mushrooms are tender and lightly browned- 15 to 20 minutes.

**Try adding a handful of Pine nuts to your mixture when you pulse the goat cheese !

                   http://gourmetcookingonadime.com/

Tom's Spicy Jam Recipe

My friend Tom from Bristol, England was kind enough to share his Chili Jam recipe.
I thought it would be the perfect time of year to share it again with you all, as it makes a LOVELY present.
You can use it with roasted meats, or with a lovely cheddar cheese and glass of beer or wine for a holiday party..
Like an elegant preserve or chutney, you will be thrilled to give these away or serve them for friends and family!

*Use the conversion chart on the right of the web site for the measurements if you need to.

Use 2lb "Kilner" Style Jars

 Ingredients

2 x 400g tin chopped organic tomatoes
6-8 bird eye chillies (strong)
4 garlic cloves peeled
7cm piece fresh ginger peeled chopped (feel free to use more)
1.5 tbsp light soy sauce
120ml red wine vinegar
375g soft light brown sugar  (must be soft)
12-20 cardamom pods - split them, remove the seeds and discard the husks. Crush the seeds
70g raisins



Prepare
*Put 1 can of tomatoes, chili, garlic, ginger and soy sauce in food processor, blend till smooth.
*Place tomato mix in a big, very thick, non stick pan over medium heat and add vinegar, sugar, cardamom and raisins.
*Bring to boil and add last can chopped toms.
*Turn down heat and simmer for 45-55 mins. Or until thickened to a chutney surprisingly!
(Should keep indefinitely.)
*Warm the jars (very clean) and then add the jam hot, with a jam funnel, putting the lids on before it gets the chance to cool - this is what keeps it sterile.



"Bear in mind, nothing gives burns as nasty as hot jam does, and when you stir the bottom of the pan, it will all bubble up, so be careful. I invested in a splatter guard (like a flat sieve) to cover the top of my pan, otherwise you spend a day scrubbing jam off all the surfaces in your kitchen. But trust me, it's worth it!!"


Enjoy!
Tom

Goat Cheese, Leek and Pancetta Tartlets

While we were living in Brooklyn, NY we had dear friends come to visit us from London. What a fantastic reason to have a cocktail party!!

                      

We decided it should be a " Rat Pack " theme, so lots of yummy martinis and bites sized, gourmet appetizers and h'orderves. I combed through my 'Bon Appetit' Magazines and came up with several yummy ideas, and this one was one of them.

Through the years I have made them over and over and they are a huge reason why I over came my fear of pie crusts and dough. If there is ever a plea I have for you all it is to try this recipe and see how wonderful they are... fight the fear of pastry, pie crusts and dough and enjoy the new culinary world you will come into, one that doesn't have to destroy your budget!!!!!

Makes 24

Ingredients

1 cup all purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 ounces chilled cream cheese, cut into 1/2-inch cubes
2 tablespoons (1/4 stick) butter

2 cups chopped leeks (white and pale green parts only; about 3 large)
1 teaspoon olive oil
4 ounces thinly sliced pancetta (or bacon if you can't find pancetta), chopped
2/3 cup heavy cream
2 large egg yolks ( use 3 if you question the egg being a real large size)
1/4 teaspoon sea  salt
1/8 teaspoon white pepper
2 ounces soft fresh goat cheese, crumbled
Fresh Parsley for garnishing



Prepare



For crust:
*Blend flour and salt in processor 5 seconds.
*Add butter and cream cheese
* Using on/off turns, blend until moist clumps form
*Gather dough; shape into 6-inch-long log. Wrap and chill at least 1 hour and up to 1 day.
*Cut log into 24 1/4-inch-thick rounds. Press 1 round into each cup of 2 nonstick 12-cup mini muffin pans; freeze 30 minutes.

Meanwhile, prepare filling:
*Preheat oven to 350°F
*Melt butter in large skillet over medium heat
*Add leeks and sauté 10 minutes; cool.
*Heat oil in small skillet over medium-high heat
*Add pancetta; sauté until crisp, about 6 minutes
*Using slotted spoon, transfer pancetta to paper towels
*Whisk heavy cream and next 3 ingredients in medium bowl to blend
*Mix in goat cheese, then leeks and pancetta.
*Spoon filling into shells, I use a teaspoon
*Bake until filling is set and crust edges are golden, about 30 minutes
*Cool in pans 5 minutes
*Using small knife, cut around tartlets to loosen
*Turn out tartlets and arrange on platter; top each with parsley leaf.

Can be made 1 day ahead. Cool, cover, and chill in pans. Rewarm uncovered in 350°F oven 12 minutes

Wine Suggestion- Sancerre (Loire Sauvignon Blanc)