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I saw a thread that asks folks to share, discuss or mention their favorite online recipes and recipe sites. Well, this thread asks you to share your own recipes, stuff that you invented messin' around with food, drink and cooking. It could be a technique, it could be the ingredients, the cooking style or something else that makes it your recipe.
I'll start with an easy one I created and mentioned before in the "Mustard" thread.
The Recipe:
I tend to spoon Sevruga into the core hole so that with the cheese that's partially pushed up into the hole, the eggs form a little dome of sorts and spill over onto a little smear of the cheese that's next to the core hole, but not all over the top side of the apple slice. (Sometimes I have too much cheese under the apple, in which case I push a little depression in with my pinky and then put the eggs
I use Sevruga because they are tiny and comparatively inexpensive (Paddlefish roe are a fine alternative for folks on a budget), thus making it easier to get some height on the thing. Smoked salmon, since it can be folded or sliced into triangular "flakes" is nice too, has a similar flavor profile and, of course, there are myriad ways to get some height.
And while I haven't photographed my own food, here's a photo of a very simple variation: blini rather than wafer, caviar, no apple, no mustard.
I'll start with an easy one I created and mentioned before in the "Mustard" thread.
- Dish: Apple and cheese wafers
- Dish type: Appetizer/finger food.
- Prep time: Negligible to a few minutes
- Cooking time and effort: No cooking required, but you want something cooked, cook away...
- Tools needed: Knife, spoon, apple corer
The Recipe:
- Carr's wafer (flavored or plain, your choice) -- This works great on Triscuits, Ritz or whatever other cracker you got, even graham crackers. Blinis also work great.
- St. Andre cheese -- bring to room temp and spread some on the cracker.
- Silver Palate Sweet and Rough mustard (or a similar competing brand)
- Once I ran out of the mustard, so I poured literally three drops of aged balsamic vinegar on the cheese and used the apple slice to smear it around before setting the apple in place. It worked fine too.
- Core an apple and slice it into 2-3 mm thick rounds and sit them on top of the mustard covered cheese.
__________________________________________________________________________________________________________________________________ - Variations -- At this point you've got your foundation. Put whatever you want on top of the apple slice, or eat the thing as it is already. Here are some variations I've tried and liked:
- Chevre (plain or flavored, as you prefer) with smoked salmon on top of it. Garnish with dill weed.
- Cream cheese or more St. Andre with Sevruga on top. (Smoked salmon or lox works too.) Garnish with dill weed.
- Sour cream with a bit of Sevruga on top. Garnish with dill weed.
- Cream cheese, sour cream or chevre with freshly made bacon bits/chips is fine alternative if one doesn't care for the fish flavor profile.
I tend to "brunoise" the bacon to make bacon bits, but that's the one way to make this dish labor intensive, but for entertaining, all those little regular sized pieces of tender cooked bacon (sans fat) are great because it looks professional, but people can tell it's freshly cooked bacon. You can use ham or whatever other deli meat suits you. Just grab a suitable diameter cookie cutter to cut the meat to size. - Caramel drizzled on the apple and sea salt rocks sprinkled very sparingly on the stripes of caviar (like a little rock here, and one there, but not enough to get salt with every bite)
- Sour cream, chevre or cream cheese spread with balsamic vinegar whipped into it. Garnish with a (bits of) potato chip. (I've tried this and loved it. I think it'd work for passed hors d'oeuvres because the chips would go on then be served and eaten before they get mushy.)
- Breakfast appetizer option: Convert the idea either to an open faced egg sandwich or to a take on croque madame (croque monsieur, btw, was what inspired apple cheese cracker idea), and you retain the crunch and acidity of the apple.
I tend to spoon Sevruga into the core hole so that with the cheese that's partially pushed up into the hole, the eggs form a little dome of sorts and spill over onto a little smear of the cheese that's next to the core hole, but not all over the top side of the apple slice. (Sometimes I have too much cheese under the apple, in which case I push a little depression in with my pinky and then put the eggs
I use Sevruga because they are tiny and comparatively inexpensive (Paddlefish roe are a fine alternative for folks on a budget), thus making it easier to get some height on the thing. Smoked salmon, since it can be folded or sliced into triangular "flakes" is nice too, has a similar flavor profile and, of course, there are myriad ways to get some height.
And while I haven't photographed my own food, here's a photo of a very simple variation: blini rather than wafer, caviar, no apple, no mustard.