COSMOPOLITAN COCKTAIL
INGREDIENTS
2 x MEASURE
VODKA
1 1/2
MEASURE COINTREAU
2 x MEASURE
CRANBERRY JUICE
JUICE OF
ONE LIME
WHEN USING
THE PAMPERED CHEF COCKTAIL SHAKER THE ABOVE RELATES TO 30ML MEASURES HOWEVER
YOU CAN ADJUST THE MEASURE TO SUIT TASTE AND STRENGTH, QUANTITIES ARE THE SAME.
- FILL THE SHAKER TWO THIRDS FULL
WITH ICE.
- MEASURE AND ADD THE INGREDIENTS
USING THE LID ON THE COCKTAIL SHAKER
- REPLACE LID AND MEASURE AND
SHAKE FOR 30 SECONDS
- STRAIN INTO PAMPERED CHEF DOTS
MARTINI GLASSES
- GARNISH WITH A THIN SLICE OF
LIME.
Parmesan Rosemary Pinwheels:
These savoury petite appetisers are packed with flavour and are simple to prepare. For a festive presentation, double the ingredients and wow your guests with the holiday pinwheel wreath!
1 packet of ready rolled puff pastry
1/2 cup regular cream cheese
1/4 cup grated fresh parmesan cheese
4 teaspoons snipped fresh rosemary
1. Preheat oven to 375F. lay dough out on smooth side of large grooved cutting board. Cut dough with pizza cutter into long strips.
2. Place cream cheese in small batter bowl. Grate parmesan cheese over batter bowl using deluxe cheese grater. Snip rosemary using kitchen shears; add to cheese mixture. Mix well using small mix ' N Scraper. Using small spreader spread pastry with the cheese mix to within 1/4 inch of edges.
3. Starting at short side. roll up each rectangle, pinch edges to seal. Cut each roll crosswise into six slices using pizza cutter for a total of 24 slices. Place slices, cut side down, on medium round stone with handles. Bake 12-15 minutes or until golden brown. remove from oven to stackable cooling rack. Serve warm using mini serving spatula.
Makes 24
variation: holiday pinwheel wreath: double ingredients for pinwheels. slice each roll into four slices for a total of 32 slices. arrange 11 slices in a slightly overlapping circular pattern, leaving a 5 inch diameter opening in the centre of baking stone. arrange remaining slices outside of the first ring, slightly overlapping each other but not touching the first ring. bake 18-20 mins or until golden brown.
Moroccan Chicken Crostini Melts
Warmly spiced and slightly sweet, these appetizers will be a hit wherever they go.
| 1 | loaf (16 oz/450 g) French baguette |
| 2 | tbsp (30 mL) vegetable oil |
| 2 | tbsp (30 mL) Moroccan Rub, divided |
| 1 1/2 | cups (375 mL) finely diced cooked chicken breasts |
| 1/3 | cup (75 mL) mayonnaise |
| 1/3 | cup (75 mL) sour cream |
| 1 | cup (250 mL) shredded mozzarella cheese, divided |
| 1/2 | cup (125 mL) mixed dried fruit bits |
| Thinly sliced green onion and finely diced red bell pepper (optional) | |
- Preheat oven to 400°F (200°C). Using Color Coated Bread Knife, slice baguette into twenty-four 1/2-inch-thick (1-cm) slices; arrange in a single layer on Large Round Stone with Handles. Combine oil and 1 tsp (5 mL) of the rub in (1-cup/250-mL) Prep Bowl; brush over bread slices with Chef's Silicone Basting Brush. Bake 4-5 minutes or until lightly toasted. Remove baking stone from oven to Stackable Cooling Rack.
- Meanwhile, finely dice chicken using Chef's Knife. In Classic Batter Bowl, combine chicken, mayonnaise, sour cream and remaining 2 tsp (10 mL) plus 1 tbsp (15 mL) rub; mix well with Small Mix ‘N Scraper®. Stir in half of the cheese and fruit bits.
- Using Small Scoop, distribute chicken mixture evenly among bread slices; flatten slightly using back of scoop. Sprinkle chicken mixture with remaining cheese. Bake 5-6 minutes or until cheese is melted. Remove baking stone from oven. Garnish crostini with green onion and bell pepper, if desired.
Yield: 24 appetizers
Nutrients per serving: (1 appetizer): Calories 170, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol 15 mg, Carbohydrate 21 g, Protein 8 g, Sodium 320 mg, Fiber 1 g
Cook's Tips: Mixed dried fruit bits, a mixture of dried fruit such as raisins, apples, cherries and pineapple, can be found in bags in the dried fruit aisle of grocery stores.
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