Here we are on the threshold of 2016 and 2015 seems to have gone by in a blur.
It’s hard to believe that I’m in my fifth year of writing this column. Each week, my columns feature a few recipes that I feel are particularly good. This week I’ve selected three from 2015 that could each be used as part of a special holiday meal. Thank you to everyone who enjoys the column, and best wishes to you and yours for the festive season.
Cream Cheese Mini-Pancakes with Smoked Salmon
Pancakes:
1 cup all-purpose flour
1+¼ tsp baking powder
¼ tsp kosher salt
1 Tbsp chopped fresh chives, plus additional for garnish
2 Tbsp cream cheese, softened
1 Tbsp butter, softened
1 egg
¾ cup milk
8 oz smoked salmon
Sour cream sauce:
½ cup sour cream (regular or reduced fat, not fat-free)
1 tsp creamy horseradish
¼ tsp kosher salt
To make the pancakes: Whisk together the flour, baking powder, salt and chives in a medium bowl.
In another medium bowl, cream together the cream cheese and butter until smooth; add the egg and whisk until completely incorporated, then slowly whisk in the milk. Pour the wet ingredients into the flour mixture and whisk just until incorporated and no large lumps remain. Don’t overmix.
Heat a non-stick skillet over medium heat; spray it with cooking spray and then scoop scant tablespoons of batter into the heated pan. Cook for one minute on the first side, then flip the pancakes over and cook until they’re golden brown and spring back when lightly pressed. Remove to a wire rack to cool and repeat process with the remainder of the batter.
While pancakes are cooling prepare the sauce by whisking all ingredients together in a small bowl until well combined.
Let sauce stand at least 10 minutes before using. Pancakes and sauce can be made up to a day ahead and refrigerated; allow cakes and sauce to come to room temperature before assembling appetizer. To serve, spoon a quarter teaspoon of sauce into the centre of a pancake; top with a piece of salmon and garnish with chopped chives. Serve at room temperature; makes 10 to 12 appetizer servings. Source: evilshenanigans.com
Upside-Down Parmesan Baked Potatoes
18 baby red potatoes, cut in half
3 Tbsp soft butter
6 Tbsp shredded parmesan cheese
Garlic powder, sea salt and freshly ground black pepper to taste
Preheat oven to 400º F; melt butter in the bottom of a 9x13-inch baking dish. Add the potatoes and toss to coat lightly with melted butter; with a slotted spoon remove potatoes to a plate and set aside. Sprinkle cheese, garlic powder, salt and pepper over the remaining melted butter in the baking dish (go easy on the salt, as parmesan is salty all by itself).
Place the potatoes on top of the butter and cheese, cut side down; sprinkle tops of potatoes with a little more salt and pepper. Bake for about 30 minutes or until potatoes are easily pierced with the tip of a sharp knife; allow potatoes to cool in the pan for five minutes before serving. Makes six servings. Source: audreysapron.wordpress.com
Triple Chocolate Cheesecake
Crust:
24 Oreo cookies, finely crushed
¼ cup butter, melted
Filling:
Four 250-g packages of cream cheese, room temperature (use the full fat version, this is supposed to be a decadent dessert!)
1+ 1⁄3 cups icing sugar
3 Tbsp cocoa powder
4 large eggs, room temperature
10 ounces dark chocolate, coarsely chopped
Chocolate ganache topping:
¾ cup whipping cream
6 oz dark chocolate, coarsely chopped
1 Tbsp granulated sugar
Preheat oven to 350º F; grease a nine-inch springform pan and set aside. In a medium bowl combine the crushed Oreo cookies and the melted butter; stir until cookie crumbs are evenly moistened. Press the crumb mixture onto the bottom of the greased pan; bake for five minutes, then remove from oven and cool on a wire rack while preparing filling.
To make filling, melt the 10 ounces of chopped chocolate (either over simmering water or in the microwave); let cool. With a stand mixer, beat together the cream cheese and icing sugar until smooth and creamy, then beat in cocoa powder.
Add the eggs one at a time on low speed; do not overbeat. Add the melted chocolate on low speed and mix just until combined. Pour mixture over the baked crust and smooth the top; bake until centre is set and the top looks dry, about one hour to an hour and 10 minutes. Cool the cake on a wire rack for 15 minutes, then carefully run a thin-bladed knife around the outside of the cake (but don’t remove sides of springform pan).
Place the cake in the refrigerator and leave for eight hours, or preferably overnight. On the day of serving, prepare the topping. In a medium saucepan stir together the whipping cream, chocolate and sugar over low heat, stirring until chocolate is melted and mixture is smooth (this requires fairly vigorous stirring).
Let mixture cool until it has thickened significantly, then pour it over the top of the cake and refrigerate cake again until topping has set. Again run a thin-bladed knife around the outside of the cake, then remove springform pan sides. Makes eight to 12 servings. Source: OMGChocolateDesserts.com
Angela Shellard is aself-described foodie. She has done informal catering for various functions. She can be reached via email at [email protected].
