Allspice Chronicles

Entertain like a Queen, Think Lean and Live Green! A personal collection of recipes,anecdotes,and good old fashioned advice…

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Savory Mediterranean Cheesecake

by Danica Waters

 

Who says cheesecake is only for dessert?  This savory Mediterranean Cheesecake is undoubtedly as addictive as its sweeter cousin.  Not too rich, but substantial enough to satisfy, the rich flavor of Parmesan mingles with the mild tang of feta to hit all the right spots for all kinds of partygoers.  Unbeatable as an hors d oeuvre or as an accompaniment to soup or salad, it is also a visual showstopper, guaranteed to rock any buffet table it’s invited to.

 

This recipe is for 1 – 9 inch cheesecake, which will feed a rather large crowd.  Because it freezes extremely well, try making two smaller cheesecakes out of one batch.  Homemade Cracker Bread is a perfect accompaniment, and is also easily made ahead of time so you have one less thing to worry about on party-day.

 

Enjoy!

 

Savory Mediterranean Cheesecake

(Fine Cooking Magazine)

 

1-1/2 C Panko Breadcrumbs

6 Tbsp butter, melted

 

3/4 C butter

¼ C minced green onion

¼ C chopped fresh parsley

2 cloves garlic, minced

1 (10-oz) package frozen chopped spinach, thawed and squeezed dry, or enough fresh spinach that has been chopped well and wilted to render approximately 1-1/2 C.

3 – 8 oz packages cream cheese or Neufchatel cheese, softened

¼ C heavy whipping cream

4 large eggs

½ tsp dried oregano

½ tsp dried basil

½ tsp salt

¼ tsp ground black pepper

2 – 2.5 oz cans sliced black olives, drained

1 C grated good-quality Parmesan cheese

1 C crumbled feta cheese

 

Sour cream

Fresh chopped herbs

*

Preheat oven to 325 degrees F.

 

In a small bowl, combine panko and melted butter.  Press mixture into bottom of a 9-inch springform pan (or use two 5-inch springform pans).  Bake 8 minutes.

 

In a medium skillet, melt ¾ C butter over medium high heat.  Add onion, parsley, and garlic.  Cook 5 minutes, stirring occasionally, or until tender.  Add spinach, and cook 2 minutes, stirring frequently.  Remove from heat and set aside.

 

In a large bowl, beat cream cheese, cream, and eggs at medium speed with an electric mixer until smooth.  Beat in oregano, basil, salt and pepper.  Divide mixture evenly into two medium bowls.  Stir spinach mixture into one-half of cream cheese mixture.  Pour into prepared pan.  Sprinkle evenly with sliced olives.

 

Stir Parmesan cheese and feta cheese into other half of cream cheese mixture.  Spread cheese mixture evenly over olives.  Bake 1 hour and 15 minutes (for 9-inch springform;  if using smaller pans, adjust time accordingly).  Let cool completely in pan.  Gently run a knife around edges of pan to release sides.  Cover, and chill.

 

Prior to serving, remove cake from springform ring.  Top with a light spread of dairy sour cream, and garnish with a sprinkling of fresh herbs.

 

Serve cheesecake at room temperature with assorted crackers (try homemade Cracker Bread)

 

Note:  Cheesecake can be made up to one month ahead!  Wrap tightly in heavy-duty plastic wrap, and freeze.  Simply let come to room temperature before serving.

Posted October 27th, 2011.

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Nifty Napkin Folds: Basic Buffet Roll

by Danica Waters

With Holiday buffets lurking around the corner, today’s lesson in nifty napkin folding is the incredibly simple, sturdy, straightforward Basic Buffet Roll.

Enjoy!

 

Nifty Napkin Folds:  Basic Buffet Roll

 

Step 1:

Lay napkin face down in front of you.

 

Step 2:

Fold one corner down to meet the opposite corner, forming a triangle.  Position the triangle so that the open corners face away from you.

Step 3:

Place your utensils along the bottom and in the center of the long side of the triangle.

Step 4:

Fold one end in to cover the utensils.

Step 5:

Fold the opposite corner in to completely cover utensils.

Step 6:

Roll tightly from bottom up.

Voila!  You’re done!

 

While this fold holds just fine on its own, you can tie a bit of decorative ribbon, raffia, or other decorative on each roll to dress it up a bit.

Posted October 24th, 2011.

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Green Beans Sauteed in Olive Oil

by Danica Waters / image courtesy of www.moosecrossinggardencenter.com

 

There are lots of recipes for sautéed green beans out there in the wild blue yonder.  Most of those recipes invite a whole lot of other ingredients to the party: tomatoes, wine, garlic, cream of mushroom soup, etc. – the list goes on and on.  It seems that somewhere along the way, we forgot that the good ol’ green bean can hold its own on the dinner table; its simple, spectacularly fresh flavor doesn’t need a lot of help as long as it’s treated properly.  Allowed to simply be itself, the green bean has all sorts of great things to offer:  Vitamin C, Vitamin K, Manganese, and a full range of beneficial B Vitamins, carotenoids, and antioxidans are but a few of its virtues.

 

This recipe is simple.  It features fresh green beans sautéed in a bit of extra virgin olive oil until crisp tender, and sprinkled with kosher salt and fresh lemon juice.  Exquisite!  .

 

An excellent accompaniment to Chicken with Tarragon Cream Sauce, these green beans go well with French and Italian cuisines, in addition to fish, poultry, and vegetarian dishes.  This preparation is so delicious, it might have you looking at that grayish green been casserole on the Thanksgiving menu in a whole new light.

 

Enjoy!

 

Green Beans Sauteed in Olive Oil

(serves 4)

 

1 lb fresh green beans, washed, trimmed, and patted dry

2-3 Tbsp extra virgin olive oil

Juice of ½ a lemon

Kosher Salt to taste

 

Prepare beans, be sure they are thoroughly dry to avoid splatter when they are added to the oil.

In a wide, shallow sauté pan or frying pan, heat olive oil until hot but not smoking.  Add green beans and cover; allow to cook for about a minute.  Beans should be lightly browned, but not charred – keep your eye on them.  Remove cover and allow condensation to run back into the pan; turn beans and cook another minute.  Once beans are browned a bit on all sides, add 2 -3 Tbsp water to the pan.  Reduce heat to medium and allow to steam until beans are bright green and crisp tender, approximately an additional 3 -5 minutes, depending on your preference.

 

Remove to a serving dish; squeeze fresh lemon juice over beans and season with Kosher Salt to taste.  Toss well and serve.

 

Posted October 20th, 2011.

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The Five-Week Manners Makeover

by Danica Waters (photo credits at end of post)

Aahhhh…. Autumn.  Blustery late-October winds send the last leaves scattering and Christmas holiday merchandise creeps steadily onto Store-Shelves-Near-You.

This is an exciting time of year; with the onset of winter holiday festivities, you find yourself considering travel plans and gift lists, mulling over menu options and guest lists. And then, at the dinner table one night, the chilly mists of anxiety waft over you as you realize that the family table etiquette you thought you’d whipped into shape long ago has not even remotely recovered from the long, lazy, finger-licking days of summer.

 

Finger-licking indeed.

You watch for a minute or two with a bit of a sickening feeling accompanying your current state of disbelief.  Yes, you really did see Johnny lick his fingers after using them to pick up a long green bean and nibble it from the bottom up.  And yes, you really are watching little Katy blow air in and out of a limp macaroni noodle that has had all the cheese sucked off of it.   Eeesh.


The Five-Week Manners Makeover

There’s just enough time from now until Thanksgiving to give the whole family a manners makeover.  Since most major holiday celebrations involve lots and lots of time around a table, practicing basic table manners is the best place to start.

Week 1:  Focus on Table Settings and Basic Table Etiquette

Explain the placement of table settings and let them practice setting the table properly at mealtimes.  You’ll be pleasantly surprised at how quickly they’ll learn with a little practice!  To brush up on the correct way to set a table, feel free to visit the following videos, compliments of The Emily Post Institute and Howcast:

 

Basic Table Setting

 

Formal Table Setting


 

Review the Other Behavior Basics:

1.  Wash your hands before coming to the table.

2.  Put your napkin in your lap.

3.  Don’t start eating until everyone at the table has been served, or until the hostess eats.

4.  Hold and use your utensils properly.

5.  Say “please” and “thank you” when food, seasonings, or condiments are passed.

6.  Food is usually passed from right to left to avoid confusion; however, observe what’s happening and act accordingly.

7.  If you happen to be overlooked for something, no reaching across someone else’s plate; quietly ask for something to be passed.

8.  Chew with your mouth closed; don’t talk with your mouth full.

9.  Wait to be excused from the table; offer to help clear dishes from the table.

10.  Always remember to thank the cook!

 

It’s their party, too. 

Kids learn better when they are involved and treated as an integral part of the big picture.  Rather than teaching manners as “Rules-That-Must-Be-Followed”, explain that using good manners helps make everything more special.  Then get them involved in the creative and planning stages of the event.  Entrusting them with responsibilities, such as folding fancy napkins or making personalized place cards for all the guests, gives them a personal stake in the overall success of the event.

Practice makes perfect.

Every mealtime presents another opportunity to make something good even better.  Use the extra time afforded on weekends to practice something a bit more formal.

And remember: kids aren’t the only ones who need reminders and repetition. (Just sayin’.)

 

 

 

 

 Photo Credits:

table image:  www.photoshopessentials.com

girl licking fingers:  www.chocolates-made-easy.com

boy scratching head:   www.mombuzz.com

boy eating spaghetti: www.parentsconnect.com

man eating spaghetti: www.deathandtaxesmag.com

 

 


 

Posted October 18th, 2011.

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Nifty Napkin Folds: The Pyramid Fold

by Danica Waters

Ok folks.  The arrival of mid-October means only one thing besides Halloween:

The. Holiday. Season. Is. Upon. Us.

Face it.  We’ve got about a month until the nostalgic refrains of Christmas carols, sparkly-twinkly lights and the heavy, inescapable scent of cinnamon pinecones inundate every venue in the northern hemisphere and beyond.  Brings tears to my eyes.  (Not the holidays; the cinnamon pineconesACK!!) 

 

Since we published ideas and etiquette tips on The Great Buffet, the Allspice Chronicles had countless requests for instructions and ideas on napkin folds.  Given that there’s no time like holiday time to practice and perfect the timeless art of “napkin origami”, every Monday from now until the end of the year we will happily feature a new napkin fold, from fancy-schmancy to buffet-roll basics.  Add them to your entertainment arsenal and perfect your party-making prowess; and for heaven’s sake, teach them to the kids!  Napkin folding is a great way to keep older children occupied and feeling productive while you’re doing everything else.

Today we’ll start with something on the simple side.

Enjoy!

 

The Pyramid Fold

 

This fold is relatively easy to achieve with almost any sort of cloth.  While all napkin folds will work best with a medium weight cloth, most or all of them can be achieved even on flimsy, lightweight material if you use a bit of spray starch and an iron.

 

Step 1:

Lay the napkin face down in front of you, seams facing upwards.

Step 2:

Fold the napkin in half diagonally.

 

Step 3:

Rotate the napkin so the corners on the open end face away from you.  Fold the right corner up to meet the top corner, making sure that the new fold cuts directly down the center.

Step 4:

Fold up the left side just as you did the right; pat well to reinforce the seam that runs down the center.

Step 5:

Carefully lift the napkin and turn it over, keeping the open end facing away from you.

Step 6:

Fold the top, open section of the napkin down towards you and make the two points meet at the point nearest to you.

Step 7:

Flip the napkin over, keeping the open end towards you.  Fold the napkin in half along the center seam and stand up.

Voila!

 

Posted October 17th, 2011.

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