Savory Cheese Morsels

savory-cheese-morsels

Savory Cheese Morsels
 
These tiny rich cheese pastries melt in your mouth and almost impossible to eat just one. Serve them at a cocktail party and watch them disappear. Thank you Le Cordon Bleu! Preparation tim 35 minutes + 50 minutes chilling Total cooking time 10 minutes per tray. Makes about 60 1 ½ inch triangles
Author:
Recipe type: Appetizer
Ingredients
  • Melted butter, for brushing
  • ¾ cup all-purpose flour
  • Nice pinch of celery salt
  • ⅓ cup unsalted butter, cut into cubes and chilled
  • ⅔ cup grated cheddar
  • 2 tablespoons grated parmesan cheese
  • 1 egg yolk
  • 1 whole egg, beaten
  • 1 tablespoon finely grated parmesan, for the topping
Instructions
  1. Preheat the oven to 375. Brush two baking sheets with melted butter and refrigerate.
  2. Sift the flour, celery salt and a pinch of salt and freshly ground black pepper together into a medium bowl. Add the butter cubes and using a pastry cutter or two round bladed knives, cut the mixture quickly till almost all the flour has disappeared into the butter. Add the cheddar and parmesan and continue cutting more until the mixture is blended and coming together in small rough lumps. Make a well in the center and cut in the egg yolk until combined. Gather together by hand to form a ball.
  3. Wrap the dough loosely in a plastic wrap and flatten slightly. Chill for about 20 minutes until firm.
  4. Place the dough on lightly floured work surface. Cut in half and roll out each half to an 8 inch square, ¼ inch thick. Cut each square into 16 small squares, then cut each square in half to form triangles. Using a flexible metal spatula, carefully place enough triangles to comfortably fill the two baking sheets, and chill for 30 minutes.
  5. Brush each triangle with beaten egg and sprinkle with a pinch of the exta parmesan. Bake for 10 minutes, or until golden brown. Place on a wire rack to cool. Repeat with the remaining mixture, preparing the baking sheets a instructed in step 1.
Notes
Tip: Try different toppings like poppy seeds, pinch of cayenne, finely chopped nuts. Be creative!

 

Scallop and Shrimp Ceviche

scallop-shrimp-ceviche

Scallop and Shrimp Ceviche
 
Author:
Recipe type: Appetizer
Ingredients
  • 5 large Raw Shrimp – diced in small cubes
  • 4oz sm Bay Scallops – diced in small cubes
  • Juice of 1 lemon
  • Juice of 1 lime
  • 2T ginger, chopped
  • 1T garlic, chopped
  • 2T red onion, finely chopped
  • 1 t Serrano chili, seeded and finely chopped
  • Half of an avocado
  • 2T chopped fresh Cilantro
  • 3T Extra Virgin Olive Oil
  • Sea Salt to taste
Instructions
  1. Mix all ingredients together. Seal in glass container and refrigerate for at least an hour.