This is fabulous with Effie’s Sea Salt & Lavender Crackers.
Roasted Beet and Goat Cheese Relish
This is fabulous with Effie’s Sea Salt & Lavender Crackers.
Roasted Beet and Goat Cheese Relish
- 3 medium beets
- 2 t. balsamic vinegar
- 1 t. lemon juice
- ½ t. sugar
- 2 T. extra virgin olive oil
- 2 t. thyme, chopped
- 2 t. tarragon, chopped (or oregano, mint, basil…)
- 1 T. chopped parsley
- 2 T. red onion fine dice
- ½ c. whole almonds toasted
- 3 oz. creamy goat cheese crumbled to small pieces
- Salt and pepper to taste
Pre-heat the oven to 375 degrees.
Using a few pieces of aluminum foil make a “hobo” pack by wrapping the beets in the foil. Before completely sealing the beets add a tablespoon of water (helps to steam the beets in the foil). Roast the beets for 1 – 1 ¼ hours. Test for doneness by inserting a thin knife into the center of the beet…it should be tender.
Carefully remove the beets from the foil and let cool. While the beets are slightly warm peel the skin off with your fingers or a thin pairing knife.
Make the vinaigrette by combining the vinegar, lemon juice, sugar and olive oil in a small bowl.
Rough chop the almonds and set aside.
To dice the beets, slice into ¼ inch rounds. Stack 3-4 rounds and slice again into long strips. Then turn and cut into small cubes. Transfer the diced beets to a bowl.
Add the red onion and vinaigrette to the diced beets and toss to combine. Add the fresh herbs, toasted walnuts and goat cheese. Season with salt and pepper to taste. When ready to serve add the goat cheese being careful not to over mix.
Roasted Eggplant and Fennel Caponata
- 1 medium-large eggplant, slice lengthwise into ½ inch slices
- 3 T. olive oil
- Sprinkle salt and pepper
- 1 small fennel bulb
- 1 sweet onion
- 8 garlic cloves, unpeeled
- 1 red pepper
- 1 medium tomato
- 2 T. good quality balsamic vinegar
- 1 t. sugar
- ½ c. extra virgin olive oil
- 1 T. chives, chopped
- 2 t. thyme, chopped
- 1 T Italian parsley, chopped
- ½ c. chopped green olives
- 1 T. capers, drained
- Salt and pepper to taste
Pre-heat the oven to 400 degrees.
Brush the eggplant slices with the olive oil and sprinkle with salt and pepper. Lay the slices on a sheet pan and roast the eggplant for 20 minutes. Turn the eggplant to get a nice even browning and continue roasting for 10 minutes. The eggplant should be slightly browned on both sides. Remove from the oven. Turn the oven up to a medium broil.
Remove the tops from the fennel, cut in half and remove the core. Cut the fennel halves into 3 – 4 wedges. Slice the onion into ½ inch slices. Core the tomato and slice in half. Remove the seeds. Toss the fennel, onion, garlic cloves, tomato and the whole pepper in a bowl with 1 T. olive oil. Lay the vegetables on a sheet pan.
Place the pan of veggies under the broiler set on medium. Brown the vegetables on one side and rotate them with a tong. Continue to brown the vegetables on all sides but not letting them burn. This will take about 12 – 15 minutes total. Remove from the oven and cool.
When cool dice the eggplant into a small dice and place in a bowl.
Peel the outer charred skin form the pepper, stem, remove the seeds and dice small. Add to the bowl with the eggplant.
Peel the outer charred skin from the tomato and dice small. Add to the eggplant.
Peel the skin from the garlic, chop the garlic fine and add to the eggplant.
Dice the fennel and onions small and add to the eggplant.
Toss the mixture with the balsamic vinegar, sugar and olive oil until evenly combined. Add the chopped chives, thyme, parsley, olives and capers. Season to taste with salt and cracked black pepper.
This relish is delicious served on Effie’s Roasted Garlic & Coriander Seed crackers.
Tzatziki
- ½ English cucumber (1 ½ c.), seeded and diced
- 1 c. yogurt, (thicker Greek-style preferable)
- 2 T red onion, diced
- ½ t. finely chopped garlic
- 1 T. + 1 t. lemon juice
- 1 t. sugar
- 1 T. lemon zest
- ¼ t. ground cumin, toasted
- ½ t. ground coriander, toasted
- ¼ t. paprika
- Pinch cayenne pepper
- 1 T. chopped mint
- 1 T. chopped parsley
- 1 t. chopped thyme (or oregano)
- Salt and pepper to taste
Combine all the ingredients in a bowl and season to taste. Balance the flavors by adding more lemon juice or sugar as needed.
Effie’s Sunflower and Sesame Seed Crackers go fabulously with this dip.
Pear and Blue Cheese Hors d'oeuvres
- 4 Effie's Oatcakes or Nutcakes, cut in half
- 3 oz. Blue Cheese or Gorgonzola
- 2 T. heavy cream
- 2-3 fresh pear, stemmed and sliced in 8
- 1 T. chopped fresh Italian parsley or chervil or chives
Pre-heat the broiler on high.
In a small bowl combine the blue cheese and heavy cream. Use a sturdy rubber spatula or small metal spoon to blend the cream into the cheese, making a smooth spread.
Place the oatcakes or nutcakes on a baking pan and top each one with some blue cheese spread. Top the cheese with a pear slice slice. Place the sheet pan under the broiler for 15-30 seconds. Use a metal tong to rotate the pan as needed, making sure the pears and cheese turn bubbly.
Top the fig hors d’oeuvres with the fresh chopped herbs and serve.
This hors d'oeuvre would pair wonderfully with a berry-red wine, port or sherry. Or try serving them as a first course with a winter salad. Enjoy!
Artichoke and Lemon Dip
- 2 # artichokes (4 – 5 lg. or 8 – 10 small)
- 1 t. chopped garlic
- 2 t. lemon juice
- 1 t. lemon zest
- 2 t. fresh thyme, chopped
- 1/3 c.extra virgin olive oil
- salt and pepper to taste
- Optional Toppings: Capers, Diced tomatoes, Course chopped olives, toasted pine nuts
Prep the artichokes by cutting off the tops, trimming the bottoms and any browning on the stems. Peel off the outer bottom leaves. Place the artichokes in a medium saucepan and submerge them with cold water. Squeeze ½ lemon into the water to stop the browning. To keep the artichokes submerged you may have to use a smaller pot or plate on top of the artichokes.
Bring the artichokes to a boil and reduce the flame to a medium-low. Continue cooking for 15 – 18 minutes. Cut one artichoke in half and test the center with a thin knife. If soft, drain the artichokes and rinse with cold water. Let cool.
Trim any tougher outer leaves. Remove the choke. Place the artichokes in the food processor along with the garlic and lemon juice. Puree, adding ¼ c. of olive oil to make it as smooth as possible. Transfer the puree to a food mill* fitted with the courser blade resting over a bowl. Stir and process the artichoke puree to remove the stringy matter. Add the remaining lemon zest, fresh thyme, olive oil, salt and pepper to taste. Chill before serving.
*If you don’t have a food mill, you can use a large mesh strainer and mash the puree through it.
Serve the artichoke dip with Effie’s Sea Salt & Lavender Crackers and Enjoy!
Baked Goat Cheese
- 2 sm. shallots, peeled and julienne
- 1 ½ T. butter
- 1 T. flour
- 1 T. fresh thyme, or other fresh herb
- ½ c. heavy cream
- ½ c. whole milk
- 3 oz. goat cheese
- 1 egg
- ½ egg yolk
- ¼ c. grated Parmesan
- Pinch cayenne
- salt and cracked black pepper to taste
Optional Topping:
- ½ c. chopped almonds, toasted and coarsely chopped
- ¼ c. assorted dried fruits (golden raisins, cherries, apricots)
- 2 T. extra virgin olive oil
- sprinkle salt and pepper
Preheat the oven to 350 degrees. Butter a gratin dish or a casserole dish.
In a medium saucepan, on a medium-low flame, heat the butter and add the shallots. Cook for 2 minutes, until the shallots are wilted and translucent in color. Add the chopped herbs and continue cooking for 1 minute. Add the flour and stir over a low flame. Cook this “roux” for 2 minutes. Add the heavy cream and milk and whisk over a low flame for 3-4 minutes, or until the base is thick and bubbly. Remove from the heat, add the goat cheese, stir and let cool for a few minutes.
In the meantime, whisk the eggs, parmesan (reserve 1 T. for sprinkling) and cayenne together in a bowl. Add 1/2 c. of the cream base to the eggs and whisk vigorously. This is called tempering, so you don’t cook the egg when adding the cream base. Add the rest of the cream base and mix well. Add the salt and pepper and adjust seasonings to your taste.
Sprinkle the remaining 1 T. Parmesan over the top and bake for 20 minutes. It is baked when the center rises and a thin knife inserted in the center comes out clean. You may have to cook for an additional 5 minutes or so. Let cool to a room temperature before serving
Combine the toasted almonds, dried fruit and olive oil in a small bowl. Season with salt and pepper and serve on top of the cheese dip.
Serve this goat cheese dip with Effie’s Sea Salt and Lavender Semolina Crackers. The lavender balances nicely with the earthiness of the goat cheese. Or try all three flavors and tell us which one you like best.
Morrocan Dip
- 1 # Carrots, peeled and cut in 2 in. pieces
- 2 sm. Garlic cloves
- ½ c. walnuts, toasted
- 3 T. xv olive oil
- 1 star anise
- 2 t. ginger chopped
- 2 t. Serrano chilis chopped
- 1 t. toasted ground coriander
- ¼ t. smoked paprika (or paprika)
- 3 T. chopped cilantro
- 2 T. chopped green onions
- Lime wedges for garnish
Place the carrots and garlic cloves in a medium saucepan. Cover with water and bring to a boil.
Reduce the heat to medium and cook the carrots for 15 – 20 minutes until soft and tender.
Strain, reserve ¼ c. carrot juice and cool the carrots before adding the fresh ingredients.
Rough chop the toasted walnuts and set aside.
In a small sauté pan heat the olive oil with the star anise on low-medium heat for 2 minutes. Add the ginger, chilis, coriander and paprika and stir to combine. Cook for 2-3 minutes until softened.
Place the cooled carrots and garlic in a food processor and puree until smooth. Add as much reserved carrot juice as needed to make the carrot puree smooth.
Transfer the carrot puree to a bowl and add the sautéed aromatics. Add the cilantro and green onions and evenly combine. Season with salt and pepper to taste.
This dip pairs fabulously with Effie’s Sunflower and Sesame Seed Crackers.
Chocolate Biscuit Cake
- 1/2 teaspoon softened butter, for greasing pan
- 1 bag Effie’s Oatcakes
- 4 ounces good quality dark or semisweet chocolate, chopped
- 1/2 stick (4 tablespoons) unsalted butter
- 1 egg, beaten
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
For the glaze:
- ¼ cup heavy cream
- 4 ounces dark chocolate, cut in pieces
Lightly butter a small springform pan. In a medium bowl break the biscuits into almond-sized pieces and set aside. In another medium bowl combine chocolate and butter and place on top of a saucepan with 1 inch of simmering water. Stir mixture occasionally until melted and smooth, about 3 minutes. Remove bowl from saucepan; set aside. In a third bowl, whisk together egg, sugar, and vanilla. Place over the pan of simmering water and whisk until pale, fluffy, and thick, about 3 to 4 minutes. Remove from heat and whisk in the melted chocolate. Let cool for 5 minutes, stirring occasionally. Fold biscuit pieces into the egg and chocolate mixture and pour into prepared pan. Chill the cake in the refrigerator for at least three hours.
When the cake is chilled, prepare the glaze. Place the cream in a saucepan over medium heat. Just as it reaches a boil, remove it from the heat and add the chocolate, stirring until completely melted and smooth. Carefully remove the sides from the spring form pan. Invert the cake onto a wire rack, then remove the bottom of the pan from the cake. Set the rack over parchment paper to catch drips. Pour the glaze evenly over the cake, allowing it to drip down and completely cover the top and sides. Allow to firm up, then transfer to a cake plate. Slice and serve.
Here is our version of the Chocolate Biscuit Cake that Prince William has chosen for the royal wedding. We hear as a boy this was his favorite dessert when he visited his grandmother, the Queen. The palace recipe seems to be a well-kept secret, but we found one by former palace chef who describes the no-bake cake as a chilled chocolate-butter mousse speckled with crushed tea biscuits. We think Effie’s Oatcakes make a splendid biscuit for this extremely rich, chocolaty dessert.
Blueberry-Corncake Terrine
- 4- 4 oz. ramekins
- 1 tsp. butter
- ½ pkg. Effie's Corncakes
- 2 T. melted butter
- 1 c. fresh blueberries
- 3 T. sugar
- 8 oz. Mascarpone cheese
- ½ t. lemon zest
- 1 t. lemon juice
Lightly butter the bottom and sides of the ramekins and chill.
Combine the blueberries with 2 T. sugar and toss to macerate. Crush some of the blueberries to release their juices. Let stand for 10 minutes.
Break 6 Effie's Corncakes into the bowl of a food processor and pulse to form an even crumb. Add the melted butter to the Corncake crumbs forming a moistened meal. Set aside.
Combine the Mascarpone, 1 T. sugar, lemon zest and lemon juice in a small bowl.
Spoon a layer of blueberries on the bottom of the buttered ramekin. Do not add all the berry juices, reserve for drizzling. Gently spoon a layer of the Mascarpone on top of the berries so that it comes 2/3's up the side of the ramekin and spread evenly.
Press the Corncake crumbs over the top of the cheese. Place a layer of plastic wrap over the crumbs and gently press. Refrigerate at least 1 hour.
To un-mold the terrine run a thin knife around the edge of the ramekin and invert it onto a dessert plate. Drizzle with remaining berries and juices.
Citrus and Dried Fruit Cheesecake
Crust:
- 1 pkg. Effie’s Oatcakes
- 2 oz. melted unsalted butter
Filling:
- 1 # cream cheese
- ¾ c. sugar
- ½ t. salt
- 6 eggs
- 1 c. heavy cream
- 1 t. vanilla
- 1 T. lemon juice
- 1 T. tangerine or orange zest
Topping:
- ½ c. apricot preserve
- 2 tangerine or oranges, juiced and strained
- ¼ c. brandy or cognac
- 1/3 c. dried cranberries
- 1/3 c. dried cherries
- 1/3 c. golden raisins
- pinch salt
- 2 T. brown sugar
Pre-heat the oven to 350 degrees.
Butter the sides of a 9 inch spring-form pan, leaving the bottom un-buttered.
Break the Oatcakes with your hands into the bowl of a food processor. Pulse and grind the Oatcakes into an even mealy crumb. (Alternatively, place the Oatcakes in a strong plastic bag, such as a Ziploc, and use a rolling pin to crush the oatcakes into an even mealy crumb.)
Transfer the crumb mixture into a bowl and add the melted butter. Toss together until evenly combined. Press the crust mixture into the sides of the spring-form pan, going up as high as 1 inch along the sides. Then gently press the crust mixture over the bottom of the pan. Be aware that if you press too firmly your crust will be tough. Chill the crust in the refrigerator or freezer for 10 – 15 minutes.
Set up your mixer with a paddle attachment. Beat the cream cheese on medium until soft and smooth, stopping to clean the sides of the bowl with a rubber spatula as needed. Once the cream cheese is smooth add the sugar and salt and beat on medium until evenly smooth, scraping the sides of the bowl.
Add the eggs, one at a time, making sure to evenly incorporate after each addition.
Beat in the cream, vanilla and lemon juice. Remove the bowl from the mixer and fold in the zest. (Note the batter is rather loose.)
Pour the filling into the chilled crust and place on a baking sheet.
Bake for 30 minutes and rotate the pan in you oven. Bake for an additional 30 minutes or until the center is puffed and slightly firm to the touch.
Shut the oven off and open the oven door 6 inches or so. Let the cheesecake set in the cooling oven for 15 – 20 minutes.
Run a thin knife around the edges of the pan and remove the spring-form sides. Refrigerate the cheesecake to cool at least two hours before topping.
Set the oven on broil and position the rack in the middle-top portion of your oven.
Combine the apricot preserve, citrus juice, cognac, dried fruits and pinch of salt in a small sauce pan and heat on a medium-low flame. Simmer on a low flame for 3-4 minutes while the dried fruits reconstitute in the liquids. Pour the fruit topping over the chilled cheesecake and spread evenly.
Sprinkle the fruit topping with brown sugar and transfer to a baking pan. Brown the cheesecake in the oven for 2-3 minutes. Keep an eye on it and rotate the baking pan as needed using a metal tong. Once the sugar begins to brown and caramelize, remove the cheesecake from the oven and cool in the refrigerator.
This cheesecake has a wonderful light creamy texture and perfect on its own or with a fruit topping. In the winter we prefer to use the dried fruits that are so readily available to us. Sprinkling the cheesecake with the sugar to “brulee” the top adds a nice caramelized flavor.
