The Gang got together recently for a small cocktail party to celebrate a ‘significant’ birthday by doing what we like to do best – catch up, hear some bad jokes, have some excellent drinks and eat some fabulous food.
Of course the food had to fit the occasion and Caren decided she’d like to take the helm on that count. She prepared an incredibly creative and delicious menu of canapés using both tried and true, as well as new, Coeliac’s Revenge recipes.
Every mouthful was a treat for both the eyes, nose and taste buds, everyone eagerly awaiting each new plate of goodies while still checking out the last one for any leftovers.
Then Caren, what a girl, produced a fabulous and elegant Almond, White Polenta, Coconut and Citrus birthday cake. We’ll post that recipe soon.
We think she surpassed herself and we’d like to share the menu and a couple of the recipes with you. There are links at the bottom of this post for recipes which are already on the website.
Rosie
Caren’s Cocktail Party Menu
- Anchovies with Citrus Caper Dressing on Witlof Leaves
- Parmesan Pastries topped with Pureed Red Capsicum, Olive and Basil
- Taramasalata with Dill and Salmon Roe on our Revenge Lavosh
- Duck, Red Cabbage, Walnut and Sour Cherry on Spoons
- Tiny Tartlets filled with Labneh, mini Bell Chillies, and Pine Bud Syrup (an exotic and brilliant combination)
- Tiny Heide Gruyere, Onion Marmalade and Prosciutto Quiches
- Melon balls with Jamon
- Rabbit Rillettes with Wild Hops (yes, really) on Sour Cream Pastry Squares
- Savoury Fig and Walnut Biscotti topped with Blue Goats’ Cheese and Quince paste.
Duck, Red Cabbage, Walnut and Sour Cherry on Spoons
Makes enough for 20 ceramic spoons.
1 duck breast with scored skin
1/8 red cabbage, outer hard leaves and core removed
40 dried sour cherries
2 tablespoons balsamic glaze (or balsamic vinegar with some sugar added to taste)
1 tablespoon water
20 walnut pieces
Salt and pepper
Heat a heavy based fry pan to medium-low and put in the duck breast, skin side down. Once some of the duck fat has been released into the pan, add the separated cabbage leaves and allow one side of the leaves to caramelise before turning them. After 6 minutes turn the breast and cook for another 3 minutes or until cooked to the degree you prefer.
Turn off the heat and allow the duck and cabbage to rest in the pan as you prepare the other ingredients.
Put the sour cherries, the balsamic and water into a microwave-proof bowl. Microwave the mix for about 10 seconds and let stand.
Lay out the 20 ceramic spoons on a platter.
Cut the cabbage into fine strips and place some on each spoon.
Slice the duck into small pieces and season to taste.
Place 1 or 2 pieces of duck on top of the cabbage. Add a walnut piece and 2 sour cherries to each spoon and pour over a little of the cherry liquid .
Parmesan Pastries with Red Capsicum Puree, Olive and Basil
Makes approximately 40 pieces.
Pastry
60 gm parmesan, finely grated
60 gm cheddar, finely grated
130 gm unsalted butter, cubed
240 gm Revenge Gluten-free Almond Plain Flour mix
½ teaspoon xanthan or guar gum or psyllium husks
½ teaspoon ground black pepper
1 teaspoon sea salt
Topping
2 red capsicums
40 very small basil leaves
15 kalamata olives
Cream the cheeses and butter together until soft and well blended. Stir in the flour, xanthan, guar gum or psyllium husks, pepper and salt.
Mix well and form into 2 x 15cm long rolls. Wrap in cling film and refrigerate for 1 hour (or freeze for up to a month).
Preheat oven to 175°C. If frozen, defrost the rolls in the fridge for a few hours.
Cut the rolls into 5mm rounds and push the rounds into the bases of mini muffin moulds so that the pastry comes half way up the mould. Bake for 8-10 minutes until golden. The result is a very small cake with a slight hollow in the middle.
Cool on a rack and store in an airtight container.
Roast the capsicums until the skins are charred. When cool enough to handle remove and discard the charred skin, seeds and the whitish membranes. Puree the capsicum flesh.
Spoon the puree into a medium zip lock plastic bag and store in the fridge.
Slice the flesh from the olives - you should be able to cut 3 'cheeks' from each olive. Discard the pips.
To assemble: place a basil leaf and a cheek of olive to the side of each pastry. Snip off the corner of the clip lock bag and squeeze a generous teaspoon of puree into the centre of each pastry.
The pastry can also be used to make plain biscuit rounds or small balls.
Our Revenge Lavosh recipe and the Labneh you can find at: http://www.thecoeliacsrevenge.com/our-blog/2016/4/5/lovely-labneh
The Citrus Caper Dressing you can find at: http://www.thecoeliacsrevenge.com/archive-1/2016/6/30/simply-the-best
The Onion Marmalade recipe you can find at: http://www.thecoeliacsrevenge.com/archive-1/2016/8/14/onion-marmalade