Appetizer: Ham and Swiss Thumbprints

I'm making it my mission to try out some new appetizer recipes in the hopes of finding some good ones to take to various events this busy summer season. This recipe is a basic pate a choux, flavoured with black forest ham, swiss, and black pepper added in. It was tested on my significant other, who is my worst tester since I'm quite sure he'll tell me he likes everything, along with my parents and my brother in law. Even my dad, who is generally picky about food said they were "interesting". I always take that as a sign of approval.

Happy Dad's Day Dad, I sure love ya.



Ham and Swiss Thumbprints (Makes 36)

1/2 Cup Butter, cut into large pieces
1/2 Tsp Coarse Salt
1 Cup Water
1 Cup All-Purpose Flour
4 Large Eggs
1/2 Tsp Freshly Ground Black Pepper
1/2 Cup Black Forest Ham, finely chopped or ground (2 ounces)
1 Cup Swiss Cheese, finely shredded, plus 36 cubes (1/2 inch) for centres

Preheat oven to 400F.

Bring butter, salt, and water to a boil in a large saucepan, over medium heat, stirring occasionally. Add flour, and stir vigorously until incorporated. Continue to cook, stirring, until the mixture pulls away from the side of the pan and a thin film forms on the bottom of the pan, about 1 minute. Remove from heat, let cool 2 minutes.

Transfer dough to a large bowl. Add eggs 1 at a time, beating with a wooden spoon to incorporate each before adding the next, about 2 minutes. Stir in pepper, ham, and shredded cheese.

Spoon dough into a pastry bag fitted with a 1/2 inch star tip. On baking sheets lined with parchment paper, pipe rosettes about 1 1/2 inches wide, 2 inches apart. Make a deep indentation in the centre of each rosette with your thumb (dampen thumb with water to keep it from sticking). Bake, rotating sheets half way through, until crisp and golden, 25 to 30 minutes.

Remove from oven. Press a cheese cube into each indentation. Continue baking until cheese is melted, about 10 minutes. Serve warm.

Don't expect leftovers. :-)

Cranberry Orange Muffins: Orange Muffins Filled With Pretty Red Gems

love it when I discover something in the freezer that I have forgotten to use. Today I found some frozen cranberries that I bought on sale. I often pick things up on sale with the idea of using them later. Sometimes I forget to do that. Luckily, today was one of those days.

Cranberries are a gorgeous fruit. They're so pretty, you almost want to put them on some tiny hooks and wear them as earrings. Today I chose to put them in muffins.

I'm still thinking about the earrings though.




Cranberry Orange Muffins


2 Cups All-Purpose Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1 Large Egg
1/2 Cup Sugar
1/4 Cup Oil
1 Cup Cranberries, Chopped (I used frozen)
3/4 Cup Orange Juice (the juice of 1 large range, plus frozen concentrated orange juice to top up the 3/4 cup)
Grated Zest of One Large Orange

Preheat the oven to 400F.

Measure first 4 ingredients into large bowl. Stir. Make a well in the centre. Set aside.

Beat next 3 ingredients in medium bowl.

Add remaining 3 ingredients. Stir well. Add to well in the flour mixture. Stir until just moistened. Fill 12 greased muffin cups almost full. Bake for 15 to 20 minutes, until wooden toothpick inserted in centre of a muffin comes out clean. Let stand in pan for 5 minutes.