Finger Foods

RSS Feed

Chocolate Caramel Shortbread Bars

Mon, 05/14/2007 - 2:34PM by partysugar 3 Comments - 564 Views
Chocolate Caramel Shortbread Bars From Joy Of Baking Shortbread: 3/4 cup (1 1/2 stick) (170 grams) unsalted butter, room temperature 1/4 cup (50 grams) granulated white sugar 1/2 teaspoon pure vanilla extract 1 1/2 cups (210 grams) all purpose flour 1/8 teaspoon salt Caramel filling: 1 - 14 ounce (396 grams) can Dulce de Leche or sweetened condensed milk Chocolate topping: 6 ounces (170 grams) semi-sweet or bittersweet chocolate, cut into pieces 1/2 teaspoon unsalted butter
  1. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Grease with butter (or use a cooking spray) a 9 x 9 inch (23 x 23 cm) pan.
  2. For shortbread: in the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy.
  3. Beat in the vanilla extract. Add the flour and salt and beat until the dough just comes together.
  4. Press onto the bottom of your greased pan and bake for about 20 minutes, or until pale golden in color.
  5. Remove from oven and place on a wire rack to cool while you make the filling.
  6. For caramel filling: if using Dulce de Leche then simply warm the caramel in the microwave or in a heatproof bowl set over a saucepan of simmering water.
  7. If using sweetened condensed milk, pour the milk into a heatproof bowl and place the bowl over a saucepan of simmering water. Cover and cook, over low heat, stirring occasionally, for 45 to 60 minutes or until the milk has thickened and has turned a light caramel color. (You can also do this step in a microwave oven. Place the sweetened condensed milk in a large microwaveable bowl and cook on medium power for about 4 minutes, stirring halfway through baking time. Reduce the power to medium-low and continue to cook for another 8 to 12 minutes, or until the milk has thicken and has turned a light caramel color. Remove from microwave and beat until smooth.)
  8. Remove from heat and beat until smooth.
  9. Pour the caramel over the baked shortbread and leave to set.
  10. For chocolate topping: melt the chocolate and butter either in the microwave oven or in a heatproof bowl set over a saucepan of simmering water.
  11. Pour the melted chocolate evenly over the caramel and leave to set.
  12. Cut the shortbread into pieces using a sharp knife.
  13. Store the shortbread in the refrigerator to keep the chocolate nice and firm.
Makes 16 - 2 inch (5 cm) squares.
Related: , , , , ,

Alsatian Potato and Bacon Tart

Mon, 05/14/2007 - 2:30PM by partysugar 0 Comments - 348 Views
Alsatian Potato and Bacon Tart From Food & Wine magazine 6 ounces meaty slab or thick-cut bacon, cut into 1/4-inch pieces 1 medium onion, thinly sliced 1 medium baking potato, peeled and coarsely shredded 2 teaspoons sherry vinegar 2 teaspoons snipped chives 1 teaspoon chopped sage Salt and freshly ground pepper 1/2 pound prepared pizza or bread dough, thawed if frozen 1/4 cup crème fraîche 1/8 teaspoon freshly grated nutmeg
  1. Preheat the oven to 500°.
  2. In a large, heavy skillet, cook the bacon over moderate heat until lightly browned around the edges, about 3 minutes; drain.
  3. Add the onion to the skillet and cook over moderate heat until lightly browned, about 2 minutes.
  4. Add the potato and cook, stirring, for 3 minutes; add a little water to the pan if the potato begins to stick. Stir in the vinegar, chives and sage and season with salt and pepper; remove from the heat.
  5. On a lightly floured surface, roll out the dough to a 10-by-13-inch rectangle.
  6. Transfer to a lightly floured baking sheet, stretching it back into the rectangle.
  7. Stir the crème fraîche and nutmeg into the potato mixture and spread it over the dough, leaving a 1/2-inch border all around. Scatter the bacon on top. Bake the tart for 12 minutes, or until the edges are browned. Cut into squares and serve hot.
Make ahead: The tart can be baked earlier in the day; reheat before serving. Makes about 24 squares.
Related: , , , , , , ,

Crab & Pork Spring Rolls

Mon, 05/14/2007 - 2:26PM by partysugar 0 Comments - 300 Views
Crab & Pork Spring Rolls From Adriana's Caravan Nuoc Cham Dipping Sauce From Greek Cheese Squares
Mon, 05/14/2007 - 2:21PM by partysugar 0 Comments - 340 Views
Greek Cheese Squares From Suite 101 1/2 cup unsalted butter, softened 1/2 cup extra-virgin olive oil 1/3 cup plus 2 tablespoons whole milk 1 1/2 teaspoons baking powder 1 cup crumbled feta cheese 2 cups flour
  1. Preheat oven to 350 degrees Fahrenheit. Grease a jelly roll pan or large baking sheet and set aside. (Ideally the pan should be 10x10 inches, but use whatever is on hand or a combination of pans.)
  2. In a large bowl, beat the butter with an electric mixer until light and fluffy.
  3. Add olive oil and beat on low for two minutes.
  4. Add milk, baking powder, and cheese; beat for one minute more. Add half of the flour and beat until smooth.
  5. Add the second cup of flour and mix dough by hand until smooth. Knead dough for three to five minutes.
  6. Spread the soft dough evenly over prepared pan. Dough should be about 1/8-inch thick. Using a sharp knife, cut through the dough to create 1-inch squares.
  7. Bake in the preheated oven for 20-25 minutes, or until tops are golden brown. Remove from the oven and allow to cool completely on wire racks.
  8. Store in airtight containers for up to 10 days.
Makes about 100 squares.
Related: , , , , , ,

Creamy Mushroom Phyllo Triangles

Mon, 05/14/2007 - 2:18PM by partysugar 0 Comments - 338 Views
Creamy Mushroom Phyllo Triangles From Cooking Light magazine 3/4 cup dried porcini mushrooms (about 3/4 ounce) 1 pound button mushrooms 1 large onion, cut into 1-inch pieces (about 8 ounces) 2 tablespoons olive oil 1 teaspoon dried oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 6 ounces 1/3-less-fat cream cheese 1/2 cup finely chopped flat-leaf parsley 24 (18 x 14-inch) sheets frozen phyllo dough, thawed Olive oil-flavored cooking spray
  1. Cover porcini mushrooms with boiling water in a bowl. Let stand 1 hour. Drain well; chop.
  2. Place half of button mushrooms in a food processor; pulse 8 times or until finely chopped. Remove from processor.
  3. Repeat procedure with remaining button mushrooms.
  4. Add onion to processor; pulse 8 times or until finely chopped.
  5. Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 5 minutes.
  6. Add button mushrooms; cook until mushrooms are tender and liquid evaporates (about 10 minutes).
  7. Stir in porcini mushrooms, oregano, salt, pepper, and nutmeg; cook for 2 minutes.
  8. Remove from heat. Add cheese; stir until cheese melts. Stir in parsley.
  9. Preheat oven to 375°.
  10. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining phyllo to prevent drying). Cut sheet in half lengthwise; lightly coat with cooking spray. Fold each phyllo piece in half lengthwise to form a (3 1/2-inch-wide) strip.
  11. Spoon a level tablespoon of mushroom mixture onto 1 short end of each strip, leaving a 1-inch border. Fold 1 corner of edge with 1-inch border over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip.
  12. Repeat procedure with remaining phyllo, cooking spray, and mushroom mixture.
  13. Place triangles, seam side down, on baking sheets coated with cooking spray. Lightly coat tops with cooking spray.
  14. Bake at 375° for 20 minutes or until golden. Serve warm.
Makes 48 triangles. Make ahead: Assemble and freeze up to two weeks before the party. Don't thaw the triangles before baking; just add seven minutes to the baking time. NUTRITION PER SERVING CALORIES 49(37% from fat); FAT 2g (sat 0.8g,mono 1g,poly 0.2g); PROTEIN 1.5g; CHOLESTEROL 3mg; CALCIUM 7mg; SODIUM 97mg; FIBER 0.5g; IRON 0.6mg; CARBOHYDRATE 6.2g
Related: , , , , ,

About Me

2 followers

2 others