COCKTAIL SNACKS & BUFFETS

At last....Happy New Year!

MUCH OF THIS INFORMATION HAS APPEARED ELSEWHERE

We're heading into the home stretch as far as entertaining goes.  Just New Year's Eve and Day, the occasional buffet here and there...and it's into abstemious January.  

For the moment, the focus in most households is on easy prep, make-ahead, using up leftovers...oh, and, really delicious and appetising offerings which everyone will enjoy in the final days of the holiday.

If you're actually producing a meal before or  on New Years Day, keep it light.  One or two slices of a meaty main course accompanied by lots of salads: raw and cooked vegetables, punchy dressings preferably low in fat, a choice of several different types of money-saving potato salads.  Lots of rolls and bread, lots of cheeses and cold cuts, lots of pickles, chutneys, spreads.  And a few last-festive-meal spectacular creamy desserts plus plenty of fruity offerings.  

Whatever you do, spread the burden.  Get the family involved in prep - especially the kids - or arrange a pot-luck knees up.  

But enjoy the last few days before heading back to the usual routine.

Happy New Year!

NEW FROM 2020

Sausage, Onion & Dijon-Maple Mini Yorkshires: vegetarians & carnivores

Double Salmon Pate on Cucumber Slices: brilliant combo of creamy & crunchy

Levant Lamb Mini-Skewers & Tahini Mint Dip: British lamb but not as we know it

SIMPLE EASY STARTERS

• Sensational Cheese Straws: leftover cheese elevated to luxury treat
  
  
  

• Parmesan Crisps.  Drop tablespoons of freshly grated parmesan on a baking tray lined with greaseproof paper or a silicone mat, leaving a bit of room between; level with clean fingers; bake at 180c/350f 7-10 mins. Leave for a minute then carefully lift with a metal fish slice big enough to hold the crisp; transfer to cooling rack.  Broken ones will be fine but not crumbs. 

• Cucumber & spiced sausage.  Slice cucumber 1/4in/1/2 cm thick; top with similar-sized slices of good salami or Polish sausage like kielbasa.  Scone cutters will make evenly shaped sausage slices.

• Crostini (French Bread Crispbreads): easy-peasy, frugal, VEGAN. Thinly slice French bread (1/4in/1cm); lightly spray with olive oil both sides; salt lightly; bake at 180c/350f  7-10 mins or until lightly golden, turning once.  (Watch they don't burn).  Cool on a wire rack.  They are a  good vehicle for cheese or smoked salmon on a slice of lettuce (anchor both with a dab of mayo) or pate or vegetarian dips.  Assemble at last minute to retain crispness.

• Parma ham Sticks. Roll parma or serrano ham round breadsticks or thin mango wedges or drained peach slices. 

• Date & Walnut Yummies.  VEGAN opt.   Fresh Medjool dates are at their best at this time of year; slit tops, fill with cream cheese & garnish with (a) a generous dab of set honey or (b) a walnut half or (c) coarsely chopped walnuts

• Baby tomato & mozzarella balls.  VEGAN. Alternate baby tomatoes & small mozzarella balls on cocktail sticks.  Serve with pesto our balsamic dribble  

• Stuffed New Potatoes.  VEGAN opt.  Vertically halve new potatoes which have been cooked until slightly underdone; a sharp knife inserted into the centre should meet a little resistance; they will keep cooking after being drained. Take a thin slice off the bottoms to keep them upright.  Use a melon baller or sharp knife to make a depression in the top, fill with sour cream or thick yoghurt; sprinkle with (a) chives or (b) strips of offcuts of smoked salmon or (c) whatever you fancy

EASY PEASY

Avocado & Ham Devilled Eggs,Vegetarian opt: quirkily yummy with delicate heat and a sublime salty sweetness that's just 'Wow'

Devilled Tuna gourmet open faced sandwiches: creamy mashed tuna & cooked egg yolk with celery, spring onions & radish plus tabasco/chilli & mustard accents; serve on good thick sliced bread, cut into circles (with a scone cutter) or quarters.  Frugal, low-fat.

Easy-peasy Dill Pickles, lower sugar, prep 3 days ahead: Hard to beat - 'Wow!  I love these. Very refreshing.' 'Better than I expected.' Tasters

FRUGAL & FAST 

Kids' Delight Glazed Wings: lower fat kid-bait; crispy, smokey, sweet and more-ish.

Braised Oriental Wings: Sophisticated low-fat, low-sugar, low-salt. 'Great Chinese flavour with lovely amount of garlic!' Taster

Almost Instant Beetroot Chive Humous

CARNIVORES' DELIGHTS

Beef Skewers with Hoisin & Orange, crowd-pleasing  

'Oh my goodness; these are wonderful - full of umami flavour.' Tasters

Spanish Pinchitos: popular Arab inspired Spanish tapas, boldly flavoured & tender meat cubes, marinated a day ahead 

Chicken Koftas with an Asian twist: exotic meaty mini-koftas delights crowds  

VEGAN

Unfried Crispy Chinese Dumplings: carnivore pleaser 'Crispy without being greasy' 'Unbelievable diet version' 'Amazing with the sweet chilli sauce' Taster

Spiced Potato Cigarillos with Coriander Sauce

These seriously spicy Indian Style 'chip butties' are lent sophistication with a to-die-for coriander sauce.  Great use of mashed potato leftovers.  

Thai Larb/mince in lettuce cups: carnivores' option: a die-hard carnivore and Thai food fan tested this dish without knowing it was vegan and loved it! Fast & easy.

Quick & easy simple pickled vegetables

Sweet & Savoury Tomato Jam: sensational with cheeses & cucumber (and for carnivores, cold meats).  No need for brown pickle with this one!

POPULAR BLASTS FROM THE PASTS

Exquisite Cream Crackers: low-salt, for cheeses or soups; easy 

Crunchy 'Chicken' Gougons: VEGAN, kid/ults love them, easy, prep ahead, optional boozy sauce

Creamy Mushroom & Sherry Soup: low-dairy, silky smooth, no cream or potatoes

Skinnier sausages with honey(or maple syrup) & mustard: does anyone need to know more?

HEALTHIER, SKINNIER BAR-TYPE SNACKS 

• NUTS.  Make your own.  Roast raw nuts lightly sprayed with olive oil in a 180C/350F/gas 4 preheated oven OR air fryer.  Bake no more than 5 mins and check before time is up.  Salt lightly; add finely minced fresh, or dried, rosemary or smoked paprika. 

• PACKAGED NUTS  Shake them in a strainer to remove excess salt and/or rub with a paper napkin to reduce oil.     

• CRISPS  Try low-salt, fat-reduced lentil and chickpea based crisps which may not convince your kids but, with a creamy low-fat dip, makes a reasonable substitute.  Crisps fried in olive oil from Spain may be healthier and absolutely scrummy but come at a premium (Waitrose).  Many think they are worth it.

• OR TRY:  ROASTED SPICED CHICKPEAS: meets a craving for a crunchy, savoury low-salt snack without preservatives.  Try adding the Middle Eastern lemony spice, sumac, currently in supermarkets

• CHIPS.  Crispy sweet potato wedges are as good as fries with more food value.  Cut 3 sweet potatoes in half lengthwise, then each half into three long wedges.  Place in a bowl and pour over a scant tablespoon of olive oil.  Toss.  Bake on a tray lined with greaseproof paper for 45 minutes to an hour until crisp and brown, turning once halfway through.  Sprinkle lightly with salt and a 1/2 tablespoon of cajun seasoning or 67's Savoury Spice Mix.   Also try Garlic Wedges

• SPARE RIBS. To reduce fat, drop ribs into boiling water with two onions and a couple of cloves of garlic (before roasting and basting with sauce).  Boil 5 mins; reduce heat to medium and simmer 30 -45 minutes or until tender.  Proceed with roasting and basting as normal.

• SAUSAGES.  Pierce with a fork several times.  Drop into boiling water; turn off heat and leave at least 10 minutes.  Bake on a roasting tray on a rack so sausages do not sit in their own fat. To make up for the slightly drier texture, serve with no-sugar relish.

• BURGERS & HOT DOGS.  Try Veggie Burgers (very popular at a French bank). See also Burgers Don't Need to be Unhealthy.   For vegetarian dogs, try  quorn and middle Eastern versions (especially Tivali from Health Food Shops.) Check before you buy; some brands are quite bready. 

• BUFFALO WINGS - Bake them naked first, then brush with sauce.  

• NO-BUTTER GARLIC BREAD - A skinnier healthier version of garlic bread with a wonderful crunch.  Guilt-free.

• If you're in the mood for party drinks, and your guests haven't far to go, try Party Sangria - one glass won't be enough but too many and the floor will wobble.  Go to NavBar How to..for drinks bases that can be served either with alcohol or fizzy water.

Party Sangria: 'It's as good as in Spain' Taster

SKINNIER HEALTHIER SANDWICHES: 

Reduce protein by adding plenty of salad, veg or fruit.  Try cheddar with apple (dropped in lemon juice to stop browning); beef & sweet pickle with yoghurt mayo; smoked mackerel with olives & flaked almonds.  There won't be as much need for expensive protein and money can be saved.  

Ham & Celeriac, an unusually tasty sandwich filling

Reduce carbs with open-faced sandwiches: devilled tuna, ham hock & celeriac salad, or the popular hoisin chicken.  Vietnamese rice paper wraps provide an unexpected sensational treat.  

OR go for a completely carb-free sandwich - slice a cucumber in half lengthwise - or in slices - , remove seeds, stuff with a layer of ham then cheese; press together.  

Courtesy of Empowered Substance and licensed for reuse under this Creative Commons Licence

LOW-FAT DIPS

Have a look at Dips and Sauces for some wonderful low-fat, sassy dips.

Christmas dishes from 2015 onwards on NavBar: How to...

These recipes have been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission. 

EXQUISITE HOME-MADE CREAM CRACKERS, egg-free, prep ahead indulgence

You'll be so happy you made these unbelievably good crackers yourself...

Home-made Cream Crackers: utterly worth the effort
'really, really good!' 'a revelation' Tasters

Made-from-Scratch crackers were one of the first never-before-tasted foods the Blogger ate when working in a 5-star kitchen (with a celebrity chef!). The crisp white shards - broken not cut - were a stunning surprise: so far above shop-bought in taste and texture as to be a different animal. 

Based on a classic recipe*, they're as easy to put together as scones; the rolled out cracker dough can be frozen for a month.

The crispy, flaky crackers are perfect for impressing and entrancing guests.  Their unique delicate texture and flavour will enhance a special occasion cheese platter.  The crackers are also wonderful with soup.  

Best eaten fresh they can be stored in an airtight container for 5 days.

Cost: about £2
Makes: lots, especially if broken into shards

Ingred: 

   315gm/10oz plain flour
   2 tsp sugar (opt)
   1-2 tsp salt (pref sea salt if you're not going the frugal route)
   1 tsp coarsely ground black pepper
   
   2 tbsp grated parmesan (or alternatives, below)
   14.8 gm vegetable lard**
   14.8 gm cold unsalted butter
   
    130ml/4.5 fluid oz double cream (separated)

Method:

SENSATIONAL CHEESE STRAWS, quick & easy

Extra-ordinarily delicious Cheese Straws make great use of leftover cheese...

Sensational Cheese Straws 
'they were gone as the snow slides off a roof!!'

photo 14/8/1

You might think cheese straws are boring and a little old fashioned.

Well, this recipe will change your mind.

These were made for a group of veterans, who snaffled the straws so quickly they were gone in a flash.  It was a good thing the double layered straws were half their normal length.  

The cheese was a lovely white crumbly Lancashire which 67 bought on sale (on it's use-by-date) and tucked in the freezer - though any old hard cheese will do.    

Defrosted and crumbled, it was sandwiched between two layers of ready-made all-butter puff pastry instead of being scattered over a single layer.  

A thin layer of mustard, a good sprinkling of cayenne and an egg wash produced the fat crispy golden twists seen above.  

They will be very popular!

It's difficult to give a cost because it will depend on how much cheese you have and whether you are using:

•  one whole sheet of ready-rolled pastry (M&S) and folding it
•  2 sheets of M&S ready-rolled pastry 
•  two smaller sheets of frozen pastry (Waitrose) which will need defrosting overnight

Cost: min £2.50'ish plus whatever cheese you have to buy 

Makes: various depending on how much cheese and pastry you're using but the recipe is not ungenerous

Ingreds:

   about 140g/5oz - or up to double that amount depending on size and number of ready-made pastry- grated or crumbled hard cheese: cheddar OR red Leicester OR stilton OR fruit cheeses or a mixture
    Dijon mustard
    generous pinch cayenne

    1 egg yolk

    min 1 or 2 sheets all-butter puff pastry, ready-rolled or frozen & defrosted

    1 whole egg, beaten

Method:

1. Line a baking tray - or 2 - with greaseproof paper or a silicone mat
2. Roll out pastry; brush lightly with raw egg yolk to the edges; spread a very thin layer of Dijon mustard on top, leaving a border of an inch all round 
3. If only using one sheet of pastry, eyeball it and liberally scatter one side with cheese.  If using two sheets, scatter one sheet liberally with cheese to the edge of the mustard
4. Sprinkle cheese with cayenne to taste (about half to one teaspoon??)
5. if using only one sheet of pastry, fold over the other half of the pastry.  If using two sheets,  spread the second sheet of pastry on top of the first
6. Use a rolling pin to firmly press the two layers together; push any escaped bit of cheese neatly back between the two layers
7. Place in fridge half a hour or overnight
8. Preheat oven to 180c/fan170c/350f/gas 4
9. Bring pastry to room temperature; with a dry sharp knife, cut pastry into 3/4 inch/2cm wide fingers 
10. Press each down lightly with your fingers; twist into straw shapes; cut each into two equal-sized fingers
11. Place on baking tray; brush liberally with beaten egg (pref) or milk
12. Bake 10-15 mins or until golden brown
13. Cool slightly and serve OR cool completely and reheat in moderate oven 5 mins

This information has been compiled by B M Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.

HOW TO...HEALTHILY WORK OFF HOLIDAY EXCESSES

After the great feasting of the festive fortnight, now comes culinary penance...

Courtesy of quotespictures.com/2013/05  © Copyright  and licensed for reuse under this Creative Commons Licence

updated December 2019

first published  Jan 2017

At this time of year, a careful diet can work wonders but it's always good to be aware of the downsides.  In the interests of good health, don't deprive the body of essential nutrients.

In this post 67 covers looks at the strengths and weaknesses of diets involving: Veganism, Vegetariansm, Smoothies, No-Sugar, Low-Carb, Reduced Protein, No/Low-Fat, 'New" Mediterranean, 20-80, Exercise.


VEGAN FOOD 

The Vegan movement has become aggressive, militaristic and like a pain in the bottom.  

No longer restricted to expensive upmarket shops, vegan organic fruit & veg, cheeses, sausages and non-dairy milks and yoghurts are found in every major supermarket.  Millions of dollars are being invested by luminaries such as Bill Gates in plant 'burgers' and other ersatz 'meaty' foods like meat-free chicken.

But that's not enough for many vegans.  Demands that families and friends switch to vegan food - NOW! - have been creating deep tensions in many households.   

At Christmas this year nearly every household offered some form of vegan or vegetarian main course along with the turkey.

67 is okay with that.  Because after all, the vegan movement has helped encourage: 

• heightened awareness of the health benefits of high plant diets
• concerns about animal welfare 
• an acceptance by supermarkets that people want something different and better than what they were offering before

What 67 is not okay with is vegans demanding that there are no meat products on the table, ever.  The 'you're either with us or against us' vegan approach to life is unnecessary, controlling and potentially unhealthy.

Too many people are taking up veganism without being aware of its dangers.  

Vegans avoid all animal protein entirely; that means no dairy or eggs. 

Vegan diets need work

It's not easy to ensure a balanced vegan diet and new vegans need advice and feedback from something like the Vegan Society.   

FESTIVE PLUM PINEAPPLE CRUMBLE CAKE, lower sugar, Indulgence, egg-free

Unique Plum Crumble served as sophisticated cake, festively spiced...

Plum Crumble Cake (option for bars/squares)
' the most luxuriously lovely crumble ever made. Just sumptuous.'

first posted Nov 201

This 67goingon50 crumble cake is very festive, very delicious, very Wow!

A rich layer of crumble consisting of wholemeal flour, oatmeal and coconut encases the fruit both above and below in crisp buttery, almost pastry-like layers.  

The fruit is a comforting mix of tart plum and sweet pineapple (both at reasonable prices in supermarkets) -- with, if you like, a few handfuls of juicy blackberries.  The addition of a little optional alcohol adds sophistication.  

The whole cake is beautifully, unexpectedly shot through with warm spices. 

Not difficult to make, it'll please a crowd.  


Cost: £4.50'ish (1/22)

Feeds: 8 for cake; 9 for squares; 18 for bars (recipe halves nicely)

Ingred: 

  
  113gm/4oz unsalted butter 

   150gm/5.3oz plain white flour
   37gm/1.3oz EITHER wholemeal flour or oatmeal (or sugar-free Ultra Granola with nuts and seeds)
   85gm/3oz dried unsweetened coconut
   100gm/3.5oz sugar
   1/2 tsp baking soda
   1/2 tsp baking powder
   1/4 tsp salt

   290gm/10.2oz plums, pits removed, in med dice (cut each half into 6 wedges and cut across the centre)
   90gm/3.1oz pineapple in small chunks, pref fresh but tinned in juice, drained will also be fine
   juice & zest of an orange
   splash of brandy or orange liqueur (opt)

   1/2 tsp dried cardamom or pulverised seeds from 5-7 cardamom pods
   3/4 tsp cinnamon
   1/4 tsp allspice
   
   1/2 tsp vanilla  
  
   3 tbsp sugar (67 used 4 generous tbsp of molasses sugar; it was fine)
   2 tbsp cornstarch (67 was out of cornstarch and used rice flour instead which was fine; you could also use ground almonds)

   
  a few halved blackberries (opt)

Method:

1. If plums are ripe, add orange zest & juice, and alcohol, if using.  
2. If plums are hard, put them in a wide frying pan over med heat with orange zest & juice, and alcohol if using; bring to the boil; turn heat right down; simmer 1-2 mins (or more if necessary) until fruit has softened but still holds its shape.  A fork should pierce with fruit with a little resistance.  

   

   Soften hard fruit in minutes on the hob

3. Stir spices and vanilla into plums.  Cool.  Cover till needed.  This can be done a day in advance. 
4. Prepare tin.  Line the bottom and butter the sides of an 8x8inch/20x20cm circular tin.  
5. Preheat oven to 350f/180c/170fan/gas4
6. Pour coconut into a dry pan and place in oven 5 mins or until beginning to brown; cool slightly
7. Measure other dry ingreds into a med bowl; add coconut; stir with a whisk to completely combine 
8. Melt butter gently in a saucepan; cool; stir it into dried ingreds with a fork to form crumbs
9. Remove a scant cup of the mix, set aside; pour the rest into the baking pan; press down with the back of a measuring cup to form a level base
10. Dry pineapple chunks with a paper towel; mix them with plums and sugar.  Taste, more sugar may be necessary depending on plums.  Stir through  cornstarch; pour over base, spread to edges
11. Scatter over blackberries if using
12. Cover with rest of crumble mix 
13. Bake in centre the oven 25mins or until deeply browned
14. Cool slightly; cut in wedges and serve warm with ice cream or whipping cream        

Comments:
 'The crumble was the most luxuriously lovely crumble ever made. Just sumptuous.' Political Agent

'I loved this not-your-usual run-of-the-mill crumble.  The fruit was nicely spicy and the crumble unusually rich.'  Retired writer 

                                                                                
Tips:

• Other fruits can be used - apple & blueberries; pear & blackberries
• Make this in a rectangular or square pan and cut into bars for a snack or lunchbox
• Alcohol for the fruit is optional but probably best suited for the cake rather than the bars/squares.

                                                                               More bars on NavBar: Recipes I/baking 

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.