De Ma Cuisine

Snacks Archive

Monday

28

October 2013

0

COMMENTS

Roasted Grape Crostini

Written by , Posted in Appetizers, Bread, Cheese, Farm to Dinner Party Table, Fruit, Roasting, Sandwiches, Snacks, Toasting, Vegetarian

 

Roasted Grape Crostini
Recipe Type: Appetizer
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • olive oil
  • 18 slices baguette
  • 18 seedless grapes, halved
  • 18-36 pieces of lemon zest (either two short or one long)
  • pinch salt
  • 18 slices havarti cheese
Instructions
  1. Pre-heat oven to 375F.
  2. Place slices of baguette on baking sheet. Drizzle with olive oil. Top with cheese, lemon rind, grapes, and salt.
  3. Bake for 10-15 minutes, or until cheese is melted and bread is crispy.

 

Monday

5

August 2013

0

COMMENTS

White Peach Salsa

Written by , Posted in Appetizers, Canning, Condiments, Fruit, Gluten Free, Sauces, Snacks, Vegan, Vegetables, Vegetarian

 

White Peach Salsa
Recipe Type: Condiment, Snack, Appetizer, Sauce, Dip
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 1 Cup
Sweet meets spicy.
Ingredients
  • 2 C white peaches, diced
  • 1/2 to 1 t apple cider vinegar
  • pinch pepper
  • salt, to taste
  • 1 1/2 C white onion, diced
  • 1/2 C water
  • 1 chili pepper, ribs and seeds removed, diced (for spicier: leave seeds and ribs, or add another chili pepper)
  • 1/2 to 1 t lemon juice
Instructions
  1. All ingredients in a sauce pan. Bring to a boil, then reduce to a simmer and cook for about 60 minutes, or until liquid has reduced and it’s thickened, stirring occasionally.
  2. Taste and adjust salt if needed.
  3. Pour into a jar and refrigerate.

 

Monday

5

August 2013

2

COMMENTS

Christy’s Lavash Chips

Written by , Posted in Appetizers, Baking, Snacks

 

Christy’s Lavash Chips
Recipe Type: Snack, Appetizer
Author: Christy Durrance
Prep time:
Cook time:
Total time:
Serves: 7-8 Cups
Ingredients
  • 1-12 oz. pkg Lavash, cut into 1″x2″ pieces
  • olive oil
  • sea salt
Instructions
  1. Place lavash in a single layer on 3-4 baking sheets. Drizzle with olive oil and sprinkle with salt.
  2. Bake at 350F for 10 minutes, stir, bake 10 minutes more.
  3. Let cool completely before storing.

 

Friday

26

July 2013

0

COMMENTS

Angel Scones

Written by , Posted in Baking, Bread, Breakfast, Brunch, Fruit, Legacy, Snacks

 

Angel Scones
Recipe Type: Breakfast, Bread, Baking, Oven
Author: Susan Pries
Cook time:
Total time:
Ingredients
  • 1/2 C white flour
  • 1/4 C whole wheat flour
  • 1 1/2 t flax seed, ground
  • 1 1/2 t baking powder
  • 3/4 t quick rise yeast
  • 1/8 t salt
  • 1/4 t sugar or equivalent
  • 1/2 C buttermilk
  • 1/8 C butter, melted
  • For Sweet Scones: 1 T brown sugar
  • 2 T dried cranberries, chopped
  • 2 T pecans or almonds, chopped
  • 3/4 t lemon juice
  • dash t cinnamon
  • For Savory Scones: 2 T cheese, grated
  • 3/4 t chives
  • 1/4 t dill
  • 1 T cooked bacon, chopped (opt)
Instructions
  1. Stir together flours, flax seeds, baking powder, yeast, salt, and sugar.
  2. Mix buttermilk and butter and add to flour mixture.
  3. Add either sweet or savory ingredients.
  4. Mix and gently knead until dough holds together.
  5. Shape into 2″ diameter log, slice into 1/2″ slices.
  6. Let rise/rest 10 – 30 minutes.
  7. Bake on lightly greased baking sheet, at 350′ F for 8-15 minutes.
  8. Serve warm with butter & jam.

 

Wednesday

26

June 2013

0

COMMENTS

Heirloom Tomato Bruschetta

Written by , Posted in Appetizers, Bread, Dinner, Fruit, Lunch, Roasting, Sandwiches, Sides, Snacks, Toasting, Vegetables, Vegetarian

 

Heirloom Tomato Bruschetta
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 3 medium or 2 large heirloom tomatoes, cut into wedges
  • 1 head Garlic (1-2 cloves removed and left raw), top sliced off
  • 1 T plus 1/2 t Olive oil, divided
  • Salt
  • Pepper
  • 4 slices bread
  • Basil, cut in a chiffonade (ribbons)
Instructions
  1. Drizzle head of garlic with 1/2 t olive oil and wrap in foil. Bake for 45-60 minutes at 350F.
  2. Toss half of the tomatoes with 1/2 T olive oil, and some salt and pepper. Place on garlic baking sheet. Bake for 20-30 minutes.
  3. Place bread in oven. Bake for 10-15 minutes or until slightly crispy and toasty.
  4. Remove garlic and tomatoes from oven to cool slightly.
  5. Mash garlic.
  6. Rub the raw clove of garlic on the toasted bread. Top with mashed garlic. Top with alternating slices of raw and roasted tomatoes. Sprinkle with basil.

 

 

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