Oscar night on the couch is looming. We’ve found our favourite bites through the years but super excited to take another crack at buttery beef crostini bites. We still love the look of egg-wash glossy puff pastry mini star cutouts topping crispy sausage slices.
Just in time for Fat Tuesday, Maja writes:
“Hello 🙂 I am looking for 80s Seventeen magazine’s Jambalaya and sole filets baked in a cucumber-milk sauce. Please help me find them. Thank you.”
Well Maja, here’s the Mardi Gras menu page from 1987. Love that blue Le Creuset casserole pot. Old habits die hard!
The sole baked in milk is not a page we are familiar with. Can anyone help?
We have been on an unabashed 1980s food trend search as of late. No reason for the nostalgia.
WARM CHEVRE SPREAD WITH TOASTED BAGUETTE
A chunky spread, featuring sun-dried tomatoes, artichokes, olives and creamy chevre. Serve to a cosy group gathered round the fire or toss with cooked pasta.
Serves eight to 10
1 head garlic
3/4 cup sun-dried tomatoes
1/3 cup olive oil
1 medium onion, sliced
1 tablespoon granulated sugar
1/2 to 1 cup dry white wine
8 ounces/250g chevre
4 ounces/125g firm cream cheese
1 jar-14-ounces/398mL artichoke hearts, drained and cut into eights
2/3 cup Nicoise olives
1 tablespoon coarsely cracked pepper
Slices of toasted baguette or crusty French bread
Cut 1/4-inch/6mm off top of garlic head and rub entire head with olive oil. Place in a garlic roaster or wrap loosely in foil. Bake at 325F/160C for 45 minutes to one hour, depending on size of the garlic, or until cloves are soft and golden brown. When cool enough to handle, squeeze garlic pulp into a bowl and set aside.
Meanwhile, cut the tomatoes into a medium dice and soak in enough hot water to cover for about 15 minutes until softened. Drain and set aside.
Heat the oil in a saute pan. When the oil is hot, add the onions and cook for about three minutes until they begin to brown. Add the sugar and continue to cook for about 10 minutes or until the onions are dark brown and nicely caramelized. Pour in the wine and deglaze the pan, scraping up the flavorful brown bits from the bottom.
Add the chevre, cream cheese, tomatoes, artichokes, reserved garlic, olives and pepper. Stir until the cheese melts and the mixture is creamy and smooth. If it is too thick, simply adjust the consistency by adding more wine. Taste and adjust seasonings.
Transfer to a serving bowl and offer with slices of toasted baguette or crusty French bread.
Marinated Goat Cheese with Garlic, Basil, and Orange Zest
Fast Appetizers By Hugh Carpenter & Teri Sandison
Serves 6 to 10
It’s the infused olive oil that gives the goat cheese an intense and exciting flavor. You can vary the type of peppercorns used, or substitute mint or cilantro for the basil. This marinated goat cheese is also very good served in Belgian endive cups.
1 (12-ounce) log soft goat cheese, or
3 smaller logs, chilled
3/4 cup extra virgin olive oil
1 tablespoon whole peppercorns,
preferably a mixture of white, red and black
1 teaspoon whole allspice berries
2 cloves garlic, finely minced
2 tablespoons finely minced fresh ginger
1/3 cup slivered fresh basil
1 teaspoon grated orange zest
Crackers as accompaniment
Using a thin-bladed vegetable knife or paring knife, cut the goat cheese into 1/2 inch-thick slices. (Dip the knife blade in hot tap water after each cut.) Arrange the slices in a single layer in a Pyrex pie plate or baking dish.
In a small saucepan, combine the olive oil, peppercorns, and allspice. In a small bowl, combine the garlic, ginger, basil and orange. Place the saucepan over medium-high heat and cook until the peppercorns begin to pop, about 2 minutes. Remove the pan from the heat and immediately stir in the garlic mixture. After 5 seconds of stirring, pour the hot olive oil mixture over the goat cheese. Marinate in the refrigerator at least 3 hours, covered with plastic wrap. The recipe can be completed to this point up to 1 week before serving.
To serve, transfer the chilled cheese to a serving plate. Serve at room temperature or chilled with crackers
Always contemplating the perfect night trimming the tree: something lovely to sip on paired with a little nibble.
We’ve tried welsh rarebit bites, New York pizza, even an afternoon with oven baked hotdogs.
But we have to credit the wonderfully talented Jennifer 8 Lee, she of the delightful Fortune Cookie Chronicles and Search for General Tso, for making us obsess over turkey dumplings.
And really wanting them at Christmas time.
After all, Christmas and Chinese takeout is a time-honoured tradition:
Says The Atlantic: “For many Jewish Americans, the night before Christmas conjures up visions, not of sugar plums, but plum sauce slathered over roast duck or an overstocked plate of beef lo mein, a platter of General Tso’s, and (maybe) some hot and sour soup.”
Maybe it’s time to finally pull the pin and whip up Jennifer 8 Lee’s version of turkey dumplings.
Or Ming Tsai’s Turkey dumplings with cranberry soy dip
That thwack! moment in A Christmas Story, or, Peking duck appetizer.
While we are on a turkey roll:
Calgary Petroleum Club’s turkey meatballs stuffed with brie:
Sausage balls subbed with turkey sausage, perhaps?
The Earls cookbook is a time machine. These 1980s recipes are in the running for some retro Grey Cup party fare.
1 lb jalapeno Jack (whole block, or havarti or cheddar), cut into 3 1/2 inch lengths that are 1/2 inch thick
2/3 cup milk
1/2 cup flour
3/4 tsp baking powder
1/4 tsp salt
2 cups panko
Vegetable oil for frying.
Mix batter (milk, flour, bp and salt) in a shallow bowl. Fill another bowl with panko.
Dip cheese sticks into batter and let excess drip, then roll in panko, shaking loose crumbs.
Repeat, coating each stick twice. Set on parchment-lined sheet and refrigerate for at least two hours.
Deep fry (375F) for 45 seconds to a minute until sticks are light golden brown. Drain on paper towel. Serve with salsa.
preheat oven to 425F.
Clean 3 medium russet potatoes and rub skins with oil. Bake for an hour until tender.
When cool enough to handle, cut potatoes into quarters lengthwise. Scoop flesh leaving 1/2 inch layer. Season with salt and pepper and bake until crisp and golden (about 10 minutes).
Top skins with cooked, chopped bacon (5 slices worth) and a mix of 1 1/4 cup each of grated sharp cheddar and Monterey Jack. Return to oven for five minutes until cheese is bubbly.
Garnish with cold sour cream and 1/4 cup chopped green onions.
Parmesan Dip for Hot Wings
1 1/4 cup mayonnaise
1/3 cup sour cream
1/4 cup finely grated parmesan
3 tbsp malt vinegar
3 tbsp milk
1 tbsp sugar
1/2 tsp minced garlic
1/2 tsp dried basil
1/2 tsp dried oregano
Whisk together. Store in airtight container and refrigerate.
Spinach Artichoke Dip
8 oz (225 grams) wilted and drained spinach, finely chopped
1/4 finely diced white onion
115 grams cream cheese
2 cups shredded mozzarella
1 cup diced canned artichoke hearts
1/2 cup diced water chestnuts
1/3 cup sour cream
1/3 cup mayonnaise
1/3 cup heavy cream
1 tbsp hot sauce
3/4 tsp minced garlic
3/4 tsp black pepper
1/2 tsp salt
1/2 tsp lemon juice
Saute onions until soft. Let cool.
Mix other ingredients and add spinach and onion to combine.
To serve, heat in microwave for one minute. Stir and heat for another minute. Serve with grilled toasts.
Huge thanks to Brenda for responding to our Halloween query by sharing these retro pages from the 1970s:
“I found an October 1973 Seventeen Magazine issue that has a barn-themed party but nothing really ‘Halloween-y.’ The recipes for it are all country-cooking type foods but certainly some pumpkin and apple recipes are included. Would you want to post the photos and recipes for your readers?”
If you are one of those readers who has been searching for the Seventeen pumpkin bread baked in a can, wait no longer (true story: that request has been floating around forever).