Menu for January 18 at 6:30. The lovely T & J will be hosting!
Starter
T & J - Miso Soup with Shrimp and Tofu
Main Course
T & J - Sake Steamed Clams
J & K - Avocado and Crab meat Sushi and/or Onigiri
Z & K - Kale and Scallion Negimaki
Z & K - Savory Pancakes
F & L - Soba noodle salad
Dessert
L & T - Castella
Saturday, January 11, 2020
Okonomiyaki (Savory Vegetable Pancakes)
Source for recipe below: Budget Bytes
3 extra large eggs
3/4 cup water
2.5 Tbsp soy sauce
1.5 Tbsp toasted sesame oil
1 to 1.5 cup all-purpose flour
6-7 cups shredded green cabbage
1.5 carrot
5 green onions
3 Tbsp oil for frying
Toppings
1/2 cup mayonnaise
4 Tbsp sriracha
1 Tbsp sesame seeds
4 green onions
Remove any wilted leaves from the outside of the cabbage. Cut the cabbage into quarters and remove the core. Thinly slice or shred half of the cabbage, or until you have 4-5 cups shredded cabbage. Peel the carrot and shred it using a large-holed cheese grater. Slice the green onions.
In a large bowl, whisk together the eggs, water, soy sauce, and sesame oil until smooth. Begin whisking in the flour, 1/4 cup at a time, until it forms a thick, smooth batter.
Add the cabbage, carrots, and green onion to the batter and stir until the vegetables are mixed and everything is evenly coated in batter.
Heat 1/2 Tbsp oil in a non-stick or cast iron skillet over medium heat. Once hot, add 3/4 cup of the vegetable and batter mixture. Press it down into the hot skillet to form a circle, about 6 inches in diameter and 1/2 inch thick. Place a cover on the skillet to hold in the steam, which will help the cabbage soften as it cooks. Cook the pancake until golden brown on the bottom (3-5 minutes), then flip and cook until golden brown on the second side. Pile the cooked pancakes on a plate and cover with foil to keep warm until ready to eat. Add more oil to the skillet as needed as you cook the pancakes.
To prepare the sriracha mayo, mix together 1/4 cup mayonnaise and 2 Tbsp sriracha in a small bowl.
Serve pancakes with the sriracha mayo, sesame seeds and sliced green onion.
Okonomiyaki
Ingredients
Pancakes3 extra large eggs
3/4 cup water
2.5 Tbsp soy sauce
1.5 Tbsp toasted sesame oil
1 to 1.5 cup all-purpose flour
6-7 cups shredded green cabbage
1.5 carrot
5 green onions
3 Tbsp oil for frying
Toppings
1/2 cup mayonnaise
4 Tbsp sriracha
1 Tbsp sesame seeds
4 green onions
Method
Remove any wilted leaves from the outside of the cabbage. Cut the cabbage into quarters and remove the core. Thinly slice or shred half of the cabbage, or until you have 4-5 cups shredded cabbage. Peel the carrot and shred it using a large-holed cheese grater. Slice the green onions.
In a large bowl, whisk together the eggs, water, soy sauce, and sesame oil until smooth. Begin whisking in the flour, 1/4 cup at a time, until it forms a thick, smooth batter.
Add the cabbage, carrots, and green onion to the batter and stir until the vegetables are mixed and everything is evenly coated in batter.
Heat 1/2 Tbsp oil in a non-stick or cast iron skillet over medium heat. Once hot, add 3/4 cup of the vegetable and batter mixture. Press it down into the hot skillet to form a circle, about 6 inches in diameter and 1/2 inch thick. Place a cover on the skillet to hold in the steam, which will help the cabbage soften as it cooks. Cook the pancake until golden brown on the bottom (3-5 minutes), then flip and cook until golden brown on the second side. Pile the cooked pancakes on a plate and cover with foil to keep warm until ready to eat. Add more oil to the skillet as needed as you cook the pancakes.
To prepare the sriracha mayo, mix together 1/4 cup mayonnaise and 2 Tbsp sriracha in a small bowl.
Serve pancakes with the sriracha mayo, sesame seeds and sliced green onion.
Avocado and Crab Meat Sushi and/or Onigiri
Click for some information about making sushi that might be helpful
I have included a recipe below for Avocado and Crab meat sushi. If you are interested, we could have Onigiri instead (or in addition if you are feeling very ambitious). Onigiri are seasoned rice balls that are sometimes filled. There are instructions and how to make them and filling suggestions here: https://www.epicurious.com/expert-advice/how-to-make-onigiri-japanese-rice-balls-article
Source for recipe below: Epicurious
1 cup white short-grain rice*
2 tablespoons rice vinegar (available at Oriental markets, specialty foods shops, and some supermarkets)
1 teaspoon sugar
1 teaspoon dry Sherry
1/2 teaspoon salt
For the sushi
1/2 avocado (preferably California)
fresh lemon juice for rubbing the avocado
three 8- by 7-inch pieces of toasted nori (dried laver)*
1/2 cucumber, peeled and cut lengthwise into 8- by 1/4-inch strips, discarding the seeds
About 1/4 pound fresh King crab meat, thawed if frozen, picked over, and drained
Wasabi (Japanese horseradish) paste* to taste for the sushi plus additional as an accompaniment if desired
Soy sauce as an accompaniment
Pickled ginger* as an accompaniment if desired
*available at Oriental markets and some specialty foods shops
Make the rice:
In a large fine sieve rinse the rice under running cold water until the water runs clear with no milky residue and drain it well. In a large heavy saucepan combine the rice with 1 1/4 cups water, bring the water to a boil, and simmer the rice, covered tightly, for 15 minutes, or until the water is absorbed and the rice is tender. Remove the pan from the heat, let the rice stand, covered tightly, for 10 minutes, and transfer it to a jelly-roll pan, spreading it in an even layer. Keep the rice warm, covered.
In a saucepan whisk together the vinegar, the sugar, the Sherry, and the salt, simmer the mixture until the sugar is dissolved, and let it cool. Sprinkle the rice with as much of the vinegar mixture as necessary to moisten it lightly, tossing it carefully, and cover it with a dampened cloth. (Do not chill the rice.) The rice may be made 3 hours in advance and kept, covered with the dampened cloth, at room temperature.
Assemble the Sushi:
Peel and pit the avocado, rubbing it with the lemon juice, and cut it into 1/4-inch-thick strips. Heat the nori in a preheated 350°F. oven for 10 minutes, or until it is softened slightly, and keep it warm.
Working with one sheet of nori at a time and with a long side facing you, spread about 3/4 cup of the rice in an even layer on each sheet, leaving a 1/2-inch border on the long sides. Arrange some of the avocado strips horizontally across the middle of the rice and arrange some of the cucumber strips and the crab meat on top of the avocado. Dab the crab meat with the wasabi and beginning with a long side roll up the nori tightly jelly-roll fashion.
Cut each roll with a sharp knife into 3/4-inch-thick slices and serve the rolls with the soy sauce, the additional wasabi, and the ginger.
I have included a recipe below for Avocado and Crab meat sushi. If you are interested, we could have Onigiri instead (or in addition if you are feeling very ambitious). Onigiri are seasoned rice balls that are sometimes filled. There are instructions and how to make them and filling suggestions here: https://www.epicurious.com/expert-advice/how-to-make-onigiri-japanese-rice-balls-article
Source for recipe below: Epicurious
Avocado and Crab meat sushi
Ingredients
For the rice1 cup white short-grain rice*
2 tablespoons rice vinegar (available at Oriental markets, specialty foods shops, and some supermarkets)
1 teaspoon sugar
1 teaspoon dry Sherry
1/2 teaspoon salt
For the sushi
1/2 avocado (preferably California)
fresh lemon juice for rubbing the avocado
three 8- by 7-inch pieces of toasted nori (dried laver)*
1/2 cucumber, peeled and cut lengthwise into 8- by 1/4-inch strips, discarding the seeds
About 1/4 pound fresh King crab meat, thawed if frozen, picked over, and drained
Wasabi (Japanese horseradish) paste* to taste for the sushi plus additional as an accompaniment if desired
Soy sauce as an accompaniment
Pickled ginger* as an accompaniment if desired
*available at Oriental markets and some specialty foods shops
Method
Make the rice:
In a large fine sieve rinse the rice under running cold water until the water runs clear with no milky residue and drain it well. In a large heavy saucepan combine the rice with 1 1/4 cups water, bring the water to a boil, and simmer the rice, covered tightly, for 15 minutes, or until the water is absorbed and the rice is tender. Remove the pan from the heat, let the rice stand, covered tightly, for 10 minutes, and transfer it to a jelly-roll pan, spreading it in an even layer. Keep the rice warm, covered.
In a saucepan whisk together the vinegar, the sugar, the Sherry, and the salt, simmer the mixture until the sugar is dissolved, and let it cool. Sprinkle the rice with as much of the vinegar mixture as necessary to moisten it lightly, tossing it carefully, and cover it with a dampened cloth. (Do not chill the rice.) The rice may be made 3 hours in advance and kept, covered with the dampened cloth, at room temperature.
Assemble the Sushi:
Peel and pit the avocado, rubbing it with the lemon juice, and cut it into 1/4-inch-thick strips. Heat the nori in a preheated 350°F. oven for 10 minutes, or until it is softened slightly, and keep it warm.
Working with one sheet of nori at a time and with a long side facing you, spread about 3/4 cup of the rice in an even layer on each sheet, leaving a 1/2-inch border on the long sides. Arrange some of the avocado strips horizontally across the middle of the rice and arrange some of the cucumber strips and the crab meat on top of the avocado. Dab the crab meat with the wasabi and beginning with a long side roll up the nori tightly jelly-roll fashion.
Cut each roll with a sharp knife into 3/4-inch-thick slices and serve the rolls with the soy sauce, the additional wasabi, and the ginger.
Castella
Source: Just One Cookbook (this page includes some information about the history of this cake, and some tips on the technique).
Note: The recipe suggests making the cake 24 hours ahead, if that doesn't work for your schedule, you can probably get away with making it the morning of the party 🙂
6 large eggs (at room temperature - very important!)
200 g sugar (1 cup)
200 g bread flour (1 ½ cup + 2 Tbsp) (See Notes)
80 ml honey (⅓ cup)
2½ Tbsp water (warm)
Honey Mixture for Brushing Castella
1 Tbsp honey
½ Tbsp water (warm)
Cut parchment paper to fit the baking pans
Preheat oven to 320F (160C).
Sift the bread flour with the sifter or a fine-meshed strainer twice. Holding the handle with one hand and tapping the strainer gently with the other, the flour will gradually sift through the strainer.
Add 2½ Tbsp warm water to honey and whisk well.
Fit the mixer with the whisk attachment. Crack eggs into the bowl and vigorously whisk until combined.
Add the sugar.
Beat the eggs and sugar on high speed (Speed 10) for 5 minutes (See Notes). The volume of the beaten eggs will increase about 4 times. The texture will be thick and the color will be pale yellow. When you stop the mixer and lift the whisk attachment, the mixture should fall in ribbons.
Add the honey mixture into the egg mixture and whisk on low speed (Speed 2) until combined, about 30 seconds.
Add the bread flour at three separate times: add 1/3 of the bread flour and whisk on low speed (Speed 2) for 15 seconds, then add more flour and whisk for 15 seconds. Add the last remaining portion and whisk until just combined for about 1 minute. Do not overmix.
Spray the loaf pans with oil and spread out evenly with pastry brush.
Put the parchment paper in the pans and make sure the paper sticks to the pans. If not, add oil and spread out evenly with a brush.
Pour the batter into the pans (about 80% full).
Using a skewer, draw a zigzag line to remove the air bubbles in the batter.
Level batter in each pan by holding pan 2-inches above counter dropping it flat onto counter. Do this several times to release air bubbles.
Bake at 320F (160C) on middle rack of oven for 35 to 40 minutes, or until golden brown and a skewer inserted in the center comes out clean. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger.
Mix 1 Tbsp honey and ½ Tbsp warm water in a bowl and apply the honey mixture on top of the cake with a pastry brush.
Place a sheet of plastic wrap on the counter top. Take out the cake from the pan to the plastic wrap, top facing down. Gently peel off parchment paper.
Immediately wrap the cake with plastic wrap to keep the moisture and while it's hot store in the refrigerator overnight (at least 12 hours), keeping the top side facing down. This will help the cake have more fine and moist texture.
To serve, slice off the sides of the cake with a sharp bread knife and cut into 3/4 to 1 inch thick slices. It's better if you bring the cake to room temperature before serving. To save for later, wrap individual pieces with plastic wrap. You can store at room temperature for up to 3-4 days, 5-7 days in refrigerator, and 1 month in freezer.
Note: The recipe suggests making the cake 24 hours ahead, if that doesn't work for your schedule, you can probably get away with making it the morning of the party 🙂
Castella
Equipment
2 1-lb loaf pans (8.50 x 4.50 x 2.75 inch / 22 x 11 x 7 cm) - If you use a plan smaller than a 1 lb loaf pan, pour the excess batter into cupcake/muffin pan and bake for shorter time.Ingredients
6 large eggs (at room temperature - very important!)
200 g sugar (1 cup)
200 g bread flour (1 ½ cup + 2 Tbsp) (See Notes)
80 ml honey (⅓ cup)
2½ Tbsp water (warm)
Honey Mixture for Brushing Castella
1 Tbsp honey
½ Tbsp water (warm)
Method
Cut parchment paper to fit the baking pans
Preheat oven to 320F (160C).
Sift the bread flour with the sifter or a fine-meshed strainer twice. Holding the handle with one hand and tapping the strainer gently with the other, the flour will gradually sift through the strainer.
Add 2½ Tbsp warm water to honey and whisk well.
Fit the mixer with the whisk attachment. Crack eggs into the bowl and vigorously whisk until combined.
Add the sugar.
Beat the eggs and sugar on high speed (Speed 10) for 5 minutes (See Notes). The volume of the beaten eggs will increase about 4 times. The texture will be thick and the color will be pale yellow. When you stop the mixer and lift the whisk attachment, the mixture should fall in ribbons.
Add the honey mixture into the egg mixture and whisk on low speed (Speed 2) until combined, about 30 seconds.
Add the bread flour at three separate times: add 1/3 of the bread flour and whisk on low speed (Speed 2) for 15 seconds, then add more flour and whisk for 15 seconds. Add the last remaining portion and whisk until just combined for about 1 minute. Do not overmix.
Spray the loaf pans with oil and spread out evenly with pastry brush.
Put the parchment paper in the pans and make sure the paper sticks to the pans. If not, add oil and spread out evenly with a brush.
Pour the batter into the pans (about 80% full).
Using a skewer, draw a zigzag line to remove the air bubbles in the batter.
Level batter in each pan by holding pan 2-inches above counter dropping it flat onto counter. Do this several times to release air bubbles.
Bake at 320F (160C) on middle rack of oven for 35 to 40 minutes, or until golden brown and a skewer inserted in the center comes out clean. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger.
Mix 1 Tbsp honey and ½ Tbsp warm water in a bowl and apply the honey mixture on top of the cake with a pastry brush.
Place a sheet of plastic wrap on the counter top. Take out the cake from the pan to the plastic wrap, top facing down. Gently peel off parchment paper.
Immediately wrap the cake with plastic wrap to keep the moisture and while it's hot store in the refrigerator overnight (at least 12 hours), keeping the top side facing down. This will help the cake have more fine and moist texture.
To serve, slice off the sides of the cake with a sharp bread knife and cut into 3/4 to 1 inch thick slices. It's better if you bring the cake to room temperature before serving. To save for later, wrap individual pieces with plastic wrap. You can store at room temperature for up to 3-4 days, 5-7 days in refrigerator, and 1 month in freezer.
Miso Soup with Shrimp and Tofu
Source: Food and Wine
Miso Soup
Ingredients
10 cups water
1/2 cup white or red miso
Salt
2 cups frozen shelled edamame
8 ounces baby spinach (8 cups)
1.5 pounds shelled and deveined medium shrimp, cut into 1/2-inch pieces
14 ounces firm tofu, cut into 1/2-inch cubes
2 scallions, thinly sliced
Steamed short-grain rice and toasted sesame seeds, for serving
Method
In a small bowl, whisk 2 cup of the water into the miso. In a medium saucepan, bring the remaining 8 cups of water to a boil with a pinch of salt. Add the edamame, cover and cook until tender, about 5 minutes. Add the spinach in bunches and stir to wilt. Add the shrimp and tofu. Stir the miso mixture and add it to the soup. Simmer just until the shrimp are cooked through, about 1 minute. Season the soup with salt and stir in the sliced scallion. Ladle the soup into deep bowls and serve with steamed rice and toasted sesame seeds.
Cold Soba Salad with Miso Vinagrette
Source: Saveur
This recipe calls for Shiso (and has a suggested substitute) - read about it here: What is Shiso and How to Use It
5 oz. small red leaf lettuce leaves
Handful of small shiso or basil leaves
1 lb small grape tomatoes
8 small dill fronds
4 small carrots, thinly sliced crosswise
2 Persian cucumber, thinly sliced crosswise
2 red finger chiles
2/3 cup extra-virgin olive oil
1/4 cup plus 2 tbsp. fresh lemon juice
3 tbsp. rice vinegar
3 tbsp. soy sauce
2 tbsp. white miso paste
4 tsp. toasted sesame oil
1 tsp. sugar
1 (4 inch) piece ginger, peeled
Kosher salt and freshly ground black pepper
2 tbsp. toasted sesame seeds
16 oz. Fresh Soba Noodles or dried noodles
In a small bowl, whisk the olive oil with the lemon juice, rice vinegar, soy sauce, miso paste, sesame oil, and sugar. Using a Microplane (or a fine grater) set over a fine sieve set in a bowl, grate the ginger into the sieve, then press on the solids to drain as much juice as possible into the bowl. Pour 2 teaspoons of the ginger juice into the bowl with the dressing and discard the rest or save for another use. Season the dressing with salt and pepper and whisk until emulsified. Place dressing into jar (or carafe) for serving and sprinkle with some of the sesame seeds.
In a large pot of boiling water, cook the soba noodles until al dente, about 3 minutes. Drain the noodles into a colander and rinse under cold running water until the water runs clear. Drain the noodles again and place in serving bowl. Top the noodles with the lettuces and vegetables, sprinkle with the remaining sesame seeds. Serve with the dressing on the side, or toss with dressing immediately before serving.
This recipe calls for Shiso (and has a suggested substitute) - read about it here: What is Shiso and How to Use It
Cold Soba Salad with Miso Vinagrette
Ingredients
5 oz. small radicchio leaves5 oz. small red leaf lettuce leaves
Handful of small shiso or basil leaves
1 lb small grape tomatoes
8 small dill fronds
4 small carrots, thinly sliced crosswise
2 Persian cucumber, thinly sliced crosswise
2 red finger chiles
2/3 cup extra-virgin olive oil
1/4 cup plus 2 tbsp. fresh lemon juice
3 tbsp. rice vinegar
3 tbsp. soy sauce
2 tbsp. white miso paste
4 tsp. toasted sesame oil
1 tsp. sugar
1 (4 inch) piece ginger, peeled
Kosher salt and freshly ground black pepper
2 tbsp. toasted sesame seeds
16 oz. Fresh Soba Noodles or dried noodles
Method
In a large bowl, combine both lettuces with the shiso, tomatoes, dill, carrots, and cucumber. Using a knife, begin thinly slicing the chiles from the tip. When you reach the seeds, stop slicing and discard or save the remaining chile for another use. Add the sliced chile to the lettuces in the bowl and toss to combine.In a small bowl, whisk the olive oil with the lemon juice, rice vinegar, soy sauce, miso paste, sesame oil, and sugar. Using a Microplane (or a fine grater) set over a fine sieve set in a bowl, grate the ginger into the sieve, then press on the solids to drain as much juice as possible into the bowl. Pour 2 teaspoons of the ginger juice into the bowl with the dressing and discard the rest or save for another use. Season the dressing with salt and pepper and whisk until emulsified. Place dressing into jar (or carafe) for serving and sprinkle with some of the sesame seeds.
In a large pot of boiling water, cook the soba noodles until al dente, about 3 minutes. Drain the noodles into a colander and rinse under cold running water until the water runs clear. Drain the noodles again and place in serving bowl. Top the noodles with the lettuces and vegetables, sprinkle with the remaining sesame seeds. Serve with the dressing on the side, or toss with dressing immediately before serving.
Friday, January 10, 2020
Sake Steamed Clams
Source Food and Wine
3 pounds Manila clams or cockles, scrubbed
1.5 cup sake
1.5 cup water
3 teaspoons unsalted butter, cut into 6 pieces
3 scallions, white and light green parts only, thinly sliced
Large pinch of togarashi spice blend, optional (Togarashi is a Japanese blend of cayenne, sesame seeds and seaweed. It is available at Asian markets.)
In a large, deep skillet, combine the sake with the water and bring to a boil. Add the Manila clams, cover the skillet tightly and cook, shaking the pan occasionally, until most of the clams have opened, about 4 minutes.
Spoon the clams and broth into 4 medium bowls. Top with the butter, garnish with the scallions and togarashi and serve at once.
Sake-Steamed Clams
This recipe comes from Nobuo Fukuda of Sea Saw in Scottsdale, Arizona. He suggests using a cooking sake, or ryori. One brand he likes is Shochikubai.Ingredients
Salt3 pounds Manila clams or cockles, scrubbed
1.5 cup sake
1.5 cup water
3 teaspoons unsalted butter, cut into 6 pieces
3 scallions, white and light green parts only, thinly sliced
Large pinch of togarashi spice blend, optional (Togarashi is a Japanese blend of cayenne, sesame seeds and seaweed. It is available at Asian markets.)
Method
Fill a medium bowl with cold water and add 1.5 tablespoon of salt. Add the clams and let stand for 1 hour. Drain the clams and rinse them well.In a large, deep skillet, combine the sake with the water and bring to a boil. Add the Manila clams, cover the skillet tightly and cook, shaking the pan occasionally, until most of the clams have opened, about 4 minutes.
Spoon the clams and broth into 4 medium bowls. Top with the butter, garnish with the scallions and togarashi and serve at once.
Kale and Scallion Negimaki
Source: Food and Wine
1/2 cup mirin
3 tablespoons red miso
2 tablespoon sugar
1 teaspoon toasted sesame oil
16 1/4-inch-thick slices of tenderloin steak (1 1/2 pounds), pounded 1/8 inch thick
1 pound kale, stems discarded
8 scallions, quartered lengthwise
Vegetable oil, for brushing
Toasted sesame seeds, for garnish
In a saucepan of salted boiling water, cook the kale until bright green, 2 minutes. Drain and lightly squeeze out the excess water.
On a work surface, lay out a slice of beef with a long side facing you. Place 1 scallion slice across the lower edge. Top with one-eighth of the kale; some of the kale should extend beyond the short sides of the meat. Roll the meat up over the filling very tightly. Secure the roll with 2 toothpicks. Repeat with the remaining meat, scallions and kale.
Light a grill or preheat a grill pan. Brush the rolls with oil. Oil the grill grate. Grill the rolls over high heat until charred, 2 minutes. Brush the rolls with some marinade and grill for a few seconds more, until glazed.
Transfer the rolls to a work surface. Discard the toothpicks. Cut the negimaki into 1-inch lengths. Transfer to a platter, cut sides up, and drizzle with the remaining marinade. Sprinkle with sesame seeds and serve.
Kale and Scallion Negimaki
Ingredients:
1/2 cup tamari1/2 cup mirin
3 tablespoons red miso
2 tablespoon sugar
1 teaspoon toasted sesame oil
16 1/4-inch-thick slices of tenderloin steak (1 1/2 pounds), pounded 1/8 inch thick
1 pound kale, stems discarded
8 scallions, quartered lengthwise
Vegetable oil, for brushing
Toasted sesame seeds, for garnish
Method:
In a small bowl, whisk together the tamari, mirin, red miso, sugar and sesame oil. Spread 1 teaspoon of the mixture on each side of the beef slices. Refrigerate for 1 hour. Reserve the remaining marinade.In a saucepan of salted boiling water, cook the kale until bright green, 2 minutes. Drain and lightly squeeze out the excess water.
On a work surface, lay out a slice of beef with a long side facing you. Place 1 scallion slice across the lower edge. Top with one-eighth of the kale; some of the kale should extend beyond the short sides of the meat. Roll the meat up over the filling very tightly. Secure the roll with 2 toothpicks. Repeat with the remaining meat, scallions and kale.
Light a grill or preheat a grill pan. Brush the rolls with oil. Oil the grill grate. Grill the rolls over high heat until charred, 2 minutes. Brush the rolls with some marinade and grill for a few seconds more, until glazed.
Transfer the rolls to a work surface. Discard the toothpicks. Cut the negimaki into 1-inch lengths. Transfer to a platter, cut sides up, and drizzle with the remaining marinade. Sprinkle with sesame seeds and serve.
Friday, January 3, 2020
Hungarian Cheese Spread
Hungarian Cheese Spread
Ingredients
8 oz. cream cheese
4 oz butter (one stick)
1 garlic cloves - minced
2 Tbs. onion - chopped
1 Tbs. capers (I did add more)
1 1/2 tsp. Paprika (I added more)
1 tsp caraway seed
1 tsp prepared mustard
1/4 tsp. Salt
Method
Combine and Serve with toast and vegetables for dipping/spreading
Wednesday, January 1, 2020
Menu - Hungarian, August 31st - 2019
Hosted by Fred and Linda
Planned by J & K - partial menu below.
F&L - Cheese Spread
F&L - Hungarian Potato Soup
Z&K - Apple Strudel
Planned by J & K - partial menu below.
F&L - Cheese Spread
F&L - Hungarian Potato Soup
Z&K - Apple Strudel
Subscribe to:
Posts (Atom)