Holiday cheeseballs

25 Nov

From the hoarded files: Clipped this charming cheese truffle duo on braided bread tray from one of my mother’s magazines back in the 1990s. While its colourful and clever flavour pairing sticks in my head, I’ve never bothered making them. Every time I flip past a new cheese truffle recipe, I think of them, and keep hoarding more variations.

They make such an irresistible looking plate rolled in any selection of nuts (pistachio or dukkah!), paprika, chopped herbs, dried herbs and various seasonings. Would love to try paprika, breadcrumbs and garlic powder, bicolor toasted sesame seeds, and herbes de Provence.

Maybe this year is the year to give them a whirl.


2 tsp. (10 mL) butter
1/4 cup (60 mL) shallots, minced
1/4 cup (60 mL) dried cherries, chopped
1/2 cup (125 mL) ready-to-use Chicken or Vegetable broth
1 Tbsp. (15 mL) parsley, minced
1 Tbsp. (15 mL) lemon zest, finely grated
8 oz. (228 g) chevre (goat cheese)
1/2 cup (125 mL) pistachio nuts, finely chopped

In skillet, melt butter over medium high heat. Cook shallots until tender, about 5 minutes. Stir in cherries and broth and cook until most of the liquid has been absorbed, about 5 minutes. Transfer to a bowl and let cool. Add lemon and parsley. Stir in goat cheese until blended. Using two teaspoons or a melon baller, shape into balls. Place pistachios in shallow dish and roll cheese, pressing gently to coat cheese in nuts.
Makes about 3 dozen.

MAKE AHEAD: These can be made and stored in an airtight container in the refrigerator for up to 3 days.
VARIATION: Substitute lemon zest for orange zest and dried cranberries for cherries for a holiday twist.



Tree Trimming Treats

24 Nov

Here’s a wee nosh perfect for the start of the holiday season. Kind of cocktail hour appropriate, and a perfect match for drinks while trimming the tree.

1 tbsp (15 mL) vegetable oil
1/4 lb (125 g) lean ground turkey
1 1/2 tsp (7 mL) minced ginger
1 1/2 tsp (7 mL) sodium-reduced soy sauce
1/4 tsp (1 mL) each salt and pepper
3/4 cup (175 mL) shredded Savoy or Napa cabbage
1/2 cup (125 mL) shredded carrot
1/4 cup (50 mL) green onions

32 round dumpling or square wonton wrappers
Cornstarch for dusting
1 cup (250 mL) Ocean Spray® Jellied Cranberry Sauce
2 tbsp (30 mL) sodium-reduced soy sauce
1/2 tsp (2 mL)minced ginger
2 tbsp (30 mL) thinly sliced green onion

Heat 1 tsp (5 mL) vegetable oil in a large nonstick skillet set over medium-high heat. Crumble in turkey and brown well. Add the carrot, cabbage, green onions, ginger, soy sauce, salt and pepper. Cook, stirring for 3 to 4 minutes or until the cabbage is wilted. Remove from heat; cool to room temperature. Moisten two edges of each wonton wrapper with a little water. Place a rounded spoonful of the filling in the centre of each; fold to enclose, pressing to seal. Place on a baking sheet dusted with cornstarch to keep wontons from sticking. Cover with a damp towel.

Heat 1 tsp (5 mL) vegetable oil in a large nonstick skillet set over medium heat. Add a single layer of the wontons. Cook, without turning, for 2 minutes or until just golden on the bottom. Add 1/2 cup (125 mL) of water to the skillet. Cover and steam for 6 minutes or until all the water is evaporated and dumplings are tender throughout. Repeat with remaining dumplings, adding more oil to the pan as needed.

Sauce: Meanwhile, whisk the cranberry sauce with the soy sauce in a small saucepan; set over medium heat. Cook, stirring often until the sauce comes to a boil and is smooth and glossy. Cool slightly; stir in the ginger and green onions.

Makes 32 wontons.

Jennifer 8 Lee’s version here:

Seventeen magazine Bubble Bread Tree!

10 Nov

saucy cherie seventeen magazine recipes

An early Christmas present has arrived, courtesy of Brenda. A long lost Seventeen recipe page for Christmas tree-shaped sweet buns!

We’ve seen a request for this recipe (other Seventeen holiday breads here), which is from a December 1975 issue. Before our time, but perfect for Brenda! She writes:

“Since I’ve found your blog, I’ve been searching out Seventeen Magazine issues on EBay and other places. This is the first issue that I actually purchased (it was the cheapest I could find) and it came today. Imagine how surprised I was that it had a recipe in it that someone on your site had been looking for. I was thrilled to be a part of it and share. You’re right, this would be perfect for the upcoming holidays.”

If you have any ’70s or ’80s Seventeen magazine recipe pages stashed away, please send them our way. We are happy to post and share with our growing legion of fellow retro recipe hoarders! :-)

Brenda was kind enough to scan and send the rest of the issue’s pages for fellow Seventeen recipe searchers. Enjoy!


Looking for more 1980s Seventeen magazine recipe pages? Click here.

Nostalgia: McDonald’s retro Halloween

31 Oct

Gah! Spied these darlings on Pinterest and was immediately transported to childhood. How adorable! Remember getting these McDonald’s gift certificates in my Halloween bag. Oh, for a caramel sundae right now! The sweet taste of Halloweens past!



The eyes have it!

27 Oct

saucy cherie

We are as obsessed with oven-baked tacos and Rick Bayless’ sauce as we are with Halloween!

It was only a matter of time before our October menu merged with taco night!

We snapped up two sizes of silly candy eyes and are happy to have found a use for them.

Cheerful and cheesy Tex Mex or Mexican doesn’t typically land on our silly Halloween menu radar. But it’s hard to ignore Mexican hot chocolate laden with cinnamon, vanilla and chilies, or pepita, lime and cumin pesto, or even spooky mole sauce.

Hoot Owl Halloween Cookies

27 Oct

Many thanks to Sharon, who kindly took the time to scan and send us some ancient 80s Seventeen pages.

Here’s one perfect for Halloween:

owl cookies

The original looks like it came from a 1956 Pillsbury bake-off.

And here’s a peanut butter version.

Booodles… again!

26 Oct

Another year, and another spooky Halloween pasta.

This year, we tried a lemon shrimp version. Simple and very, very good.

We forgot to stock up on Black Label nero di seppia as per last year:

saucy cherie


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