For the last month I had been prepping for the Winefest Renaissance event to benefit the Boys and Girls' Club of Aberdeen. My part in the event was to create 6 different foods to pair properly with 6 wines I chose to showcase for the event. I believe I have already written about all the appetizers I created, except possibly the Chicken and Artichoke Spread with Pine Nuts.
|Chicken Artichoke Cheese Spread with Pine Nuts|
Chicken Artichoke Spread with Pine Nutsmakes one mold, or 2 long, thin logs
1 1/2 cups cooked chicken, finely minced
8 ounces cream cheese
1/2 cup Parmesan cheese, grated
1 (6 or 7 ounce) jar marinated artichoke hearts, drained, minced
1/2 cup pine nuts, or other nuts of choice
3 scallions, white & light green parts only, minced
1 teaspoons capers, minced
3 olives, minced
1 1/2 to 2 tablespoons fresh lemon zest
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon white pepper
Place the cream cheese, chicken, Parmesan and artichoke hearts into the food processor. Alternatively, all this can be mixed by hand or stand mixer, if the cheese is soft enough at room temp. Process until well mixed, then add in the rest of the ingredients and process just to combine.
To make in a mold: line with plastic wrap a container large enough to hold the spread. Press the mixture in evenly and smooth the top. Cover with plastic wrap and chill until needed. This can be done up to 3 or 4 days in advance. To serve, uncover the mold and set a plate over the top. Holding the mold on the plate firmly, flip over the mold and plate and remove the outer plastic wrap.
To make into a log: Form into two or more logs as needed. If serving on crackers, the logs should not be much larger in diameter than the crackers. Once the logs are formed, chop herbs of choice (such as parsley, fennel or cilantro) very finely. Coat the logs in the herb mixture. Keep chilled until needed; up to 3 or 4 days. Do not freeze.
On the evening prior to the Winefest Renaissance Event, our great friend Rich arrived with three fishing buddies; Tom, Dick.... and Allan. I had prepared a lasagna the week before so I would not have to try and concoct a dinner in the midst of making all these little appetizer foods for the event. The lasagna was tasty, but I definitely need to give that recipe another try. Too dry, not enough sauce. Oh well. We had a meal, and I had fresh garlic bread and wine - no one went hungry. I even made my Best Apple Crisp, Ever at the last minute using frozen apples I had prepared and frozen last Fall. The guys went out fishing the day of the event, returning home to shower and change around 3 PM. No fish, alas.
Sunday, once the whole affair was done with, I had a lot of leftovers, so I set out everything that was left and between the 4 guests, my husband and myself, we did a really good job of polishing off the rest. That day was a blur.
|Basic Potato Roll Dough, made into Buns|
On Tuesday the fishing crew decided they might stay out late. They said not to try and hold supper. So I made pulled pork (recipe to come at a later date)
|Baby Greens, Mandarin Oranges and Candied Almonds|
and potato salad (see my blog of March 11 for the Potato Salad recipe). As I had no buns, I made some, using my Basic Potato Roll Dough recipe. I had bought some ring molds the last time I shopped at Inspire here in town. Inspire is a fantastic store featuring gourmet kitchen utensils and home decor, as well as serving gourmet coffees and chocolates. My plan with these ring molds was to try making buns and maybe at some point English Muffins. Haven't gotten to the English Muffin part yet, but the ring molds worked splendidly for the buns (see photo above). It ended up that the guys got back right at supper time, so we all sat down to eat.
|Perfect Medium Rare Filet Mignon|
|Blowing out my candles|
The meal was to-die-for good. I cannot imagine going out anywhere for a finer meal. My husband is a wonderful man, though no gourmet cook. He will take me out for my birthday and we have enjoyed some truly fine meals together over our 25 years together. I appreciate fully being taken out to dine; I thoroughly enjoy being served, since usually it is I who serve meals. Having this wonderful meal come out of my own kitchen without my help was truly out of the normal realm of things in my little universe. I sat and sipped tea while watching everyone cook and repair things. If any of you guys read this blog, my heartfelt thanks to Rich, Dick, Allan and Tom for a most enjoyable birthday from beginning to end.
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, and Pinterest..