Mushroom Havarti Rolls

Mushroom Havarti Rolls

These rolls are great for parties and entertaining, but are also quick and easy to make for a snack.

Mushroom Havarti Rolls

  • 2 Tbsp butter
  • 1 shallot, sliced
  • 16 ounces mushrooms, roughly chopped
  • 2 tsp fresh rosemary, chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup vegetable broth (can substitute chicken or beef)
  • 8 ounces Appel Farms Havarti, sliced
  • 2 sheets puff pastry, thawed
  • 1 egg, beaten
  • 1 ounce Appel Farms Havarti, shredded

Melt the butter in a large skillet, add the shallot, salt, and pepper. Cook, stirring occasionally, until the shallot is softened.

Add the chopped mushrooms and rosemary, continue to cook until the mushrooms are soft. Add the broth, continue to cook until the broth evaporates. Remove from the heat.

Preheat the oven to 350 degrees F.

Mushroom Havarti Rolls
Mushroom Havarti Rolls

Lay out the puff pastry sheets and cut each into three strips, I use the fold lines as a guide. Lay the sliced Havarti down the center of each strip of pastry. Spoon the mushroom mixture over the Havarti. Brush the egg wash over one edge of the puff pastry and pull the edges together to form a long roll. Turn the seam side down, cut each roll into six pieces. Brush the rolls with egg wash, and sprinkle on the grated Havarti.

Mushroom Havarti Rolls
Mushroom Havarti Rolls

Place the rolls on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden brown. Serve warm.

Easy Spanakopita Pockets

Easy Spanakopita Pockets

Once again, my friend Linda from Sound Harvest Delivery shared a winning recipe with me.  I am always delighted to learn a new recipe!

Spanakopita has never been a favorite recipe for me because of the fussy Phyllo dough.  I love the flavor, but making them can be tedious, especially if the dough is a bit dry.  This recipe makes it extra easy by using crescent roll dough but keeps the wonderful flavors of the traditional Greek appetizer.

Spanakopita Pockets

  • 10 oz. fresh spinach or 2 10 oz. packages frozen spinach
  • 3 cloves garlic, finely chopped
  • 4 oz. Appel Farms Feta of your choice
  • 4 oz. Mozzarella
  • 4 tablespoons Appel Farms Parmesan, divided
  • 1 ½ teaspoon dill (or 1 tablespoon fresh dill)
  • Salt & pepper to taste
  • Pinch nutmeg
  • 2 cans crescent rolls

Steam and drain spinach. Chop coarsely. Sauté garlic in 2 tablespoons olive oil. Combine garlic, spinach, Feta, Mozzarella, 2 tablespoons of the Parmesan, dill, salt, pepper, and nutmeg. Preheat oven to 375 degrees.

Making Spanakopita

Lay foil onto cookie sheet and spray with non-stick spray. Roll crescent roll flat onto cookie sheet. Separate each roll into four rectangles. Divide the filling evenly between each of the rectangles.  Place the filling on half of the rectangle. Fold together to make a pocket and pinch the edges together.

Making Spanakopita

Lightly brush with milk and sprinkle on the remaining Parmesan.  Bake 18-20 minutes until golden.

spanakopitapockets-4

Radish and Feta Rollups

Sustainable Connections in Bellingham has a great feature going called the Harvest of the Month.  May’s harvest is (drum roll please) RADISHES!

I love local produce, you really can’t beat it.  I was talking with Alex at Sustainable Connections about tying in their featured harvest with a recipe post here and he suggested I contact Roslyn at Rabbit Fields Farm.  I’m so glad he did!  I gave her a call and we set up a time to meet and take pictures of radishes, she didn’t even act like this was a weird request.

Roslyn and her radishes
This is the look that I got when I asked Roslyn to look lovingly at her radishes. I think that was a new one for her.

Roslyn had lots of work to do on her ten acre farm but patiently waited while I took photos of dirty radishes from every possible angle.  She is a terrific lady!   You can check out her website for the list of farmer’s markets where she has her produce.  Tell her I sent you, and tell her that I’m really sorry that I ran off without paying for the radishes.  I drove away with a cooler full of radishes and the money still in my pocket.  Oops.

Radishes fresh from the farm

Roslyn introduced me to some radishes that I’ve never tried before.  Breakfast Radishes have a mild flavor and really nice crunch.  I tried them in some different recipes and really like them.  Radishes pair well with feta, so here is a fresh, light appetizer for springtime.

zucchini rollup assembly

 

Radish Feta Rollups

The amounts above will vary depending on the size of the vegetables.  I made about two dozen rollups with the amounts listed.

Mix the yogurt and feta in a blender or food processor to a thick paste.  Add more yogurt if needed to get the consistency of toothpaste.  Lay the zucchini slices one at a time on a cutting board or counter and spread 1 teaspoon of the feta mixture on the slice, leaving 1/2 inch on each end clear.  Roll up a basil leaf into a cigar shape and place it in the center of the zucchini slice.  Line up the carrots and radishes on either side, then roll up the zucchini slice.  The feta mixture will hold the roll together.

Radish Rollups

Buffalo Wings with Blue Cheese Dressing

Buffalo Chicken Wings

I don’t know about you, but the cold crisp mornings here are so delightful to me.  I love the soft blanket of fog that covers the fields in the early morning.  I love the sun breaking through the fog in glorious rays.  I love the dew sparkling in the early morning sunshine.  I especially love the rain and I eagerly look forward to more.  I know I’m not alone:

It’s not simply the arrival of rain, but the transition to a different environment and way of life. The drear has a certain dark beauty; a low-contrast softness. There’s no need to squint or close the blinds. Even the sound of the rain on our house is music to my ears, a lullaby.  Excerpt from Ready for Rain: Why Seattleites Crave the End of Summer

Fall also makes me yearn for comfort foods and at our house, Buffalo Chicken Wings is in that category.  We pair them with a salad and homemade bread to make a meal.  I’ve been making them for some time now, but recently discovered Alton Brown’s recipe and I will never go back to the old way!  Alton Brown steams them before oven roasting and that keeps them moist and not as greasy.  This is why he is my hero!

For the dressing, I mixed my favorite blue cheese, Rogue River Caveman Blue, with our own yogurt.  I have been in love with Rogue River cheeses ever since we visited them a few years ago.

roastedwings

Elizabeth roasting chicken wings

A tower of chicken wings

Buffalo Chicken Wings

Ingredients

  • 12 whole chicken wings
  • 3 ounces unsalted butter
  • 1 small clove garlic, minced
  • 1/4 cup hot sauce
  • 1/2 teaspoon kosher salt

Directions

Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

Preheat the oven to 425 degrees F.

Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.

Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

Recipe courtesy of Alton Brown, 2007

Blue Cheese Dressing

Blue Cheese Dressing

  • 1/2 cup Appel Farms Yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon Worcestershire sauce
  • Pinch of cayenne pepper
  • 1/2 cup crumbled blue cheese (I like Rogue River Smoky Blue)
  • Kosher salt and freshly ground black pepper

Directions

Whisk the yogurt, mayonnaise, lemon juice, Worcestershire sauce and cayenne in a bowl until smooth. Gently stir in the blue cheese. Add 1/2 teaspoon salt, and black pepper to taste. Cover and refrigerate overnight to let the flavors develop.

Recipe adapted from Food Network