APRICOT CANAPES
These are so simple to make and so tasty with just the right blend of sweet and savory. Courtesy eatingwell.com
Provided by Nabiha
Categories Lunch/Snacks
Time 10m
Yield 16 canapes, 10 serving(s)
Number Of Ingredients 5
Steps:
- Top each apricot with 1/2 teaspoon cheese.
- Sprinkle with pistachios and drizzle with honey; sprinkle with pepper.
Nutrition Facts : Calories 68, Fat 3.2, SaturatedFat 0.7, Cholesterol 1.7, Sodium 56.7, Carbohydrate 9, Fiber 1.4, Sugar 6.7, Protein 2
CHOCOLATE APRICOT PECAN TORTE
This recipe comes from an old Bon Apetite magazine. My dear friend's boyfriend baked this torte for her birthday one year and after I had the honor of tasting it -- I told her she that she had my blessing to marry him. They have now been married for over 20 years so I guess I was right!!! I am placing this recipe here for safe keeping. This is the second time I have had to request the recipe from my friend and I promised to place it somewhere safe and secure.
Provided by DailyInspiration
Categories Dessert
Time 2h
Yield 14-16 serving(s)
Number Of Ingredients 19
Steps:
- For cake: Heat cognac in medium saucepan until just hot. Remove from heat and mix in apricots. Let soak 15 minutes. Strain apricots, reserving any soaking liquid for glaze.
- Preheat oven to 375 degrees. Butter an 8 1/2 inch springform pan with one tablespoon butter. Dust with 3 tablespoons breadcrumbs. Using electric mixer, cream butter until light and fluffy. Gradually beat in sugar. Beat in eggs one at a time (mixture may look curdled). Add chocolate and vanilla. Mix in 2/3 cup breadcrumbs. Combine pecans and flour and blend into batter. Fold in apricots. Spoon batter into prepared pan. Bake until tester, inserted into middle, comes out clean - about 50 minutes. Cool in pan on rack.
- Run knife around edge of cake. Invert onto platter. Slide sheets of waxed paper under edges of cake.
- For icing: Stir cocoa powder, sugar, whipping cream and butter in top of double boiler over simmering water until mixture is shiny and smooth, about 5 minutes. Cool icing for 5 minutes, stirring occasionally.
- Pour icing over cake , tilting cake to cover evenly. Using thin flat spatula, spread icing over top and sides of cake. Refrigerate until icing is firm.
- For glaze: Add enough cognac to soaking liquid reserved from apricots to measure 2 tablespoons. Combine with jam in heavy saucepan. Stir over medium-low heat until melted. Strain through fine sieve into small bowl. Cool until tepid, approximately 5 minutes.
- Pour glaze over top of cake. Using thin metal spatula, spread evenly -- do not let any drip down sides of cake. Arrange pecans around upper edge of cake, ends touching. Discard wax paper. Refrigerate cake until glaze is set. Cake can be prepared up to one day in advance.
LAMB AND APRICOT CANAPES
These tasty canapés can be completely made and baked ahead. When cool remove from the muffin pan and store them tightly covered in the refrigerator for up to two days. To reheat, place the canapés on a cookie sheet and bake in a preheated 375°F oven for about 7 minutes. No need to put them back into the muffin pan. You can use larger molds such as 4-inch ramekins to make larger servings instead of canapé-size, good for lunch or first course portions with crunchy salads. This recipe is from the California Sheep Commission.
Provided by Mercy
Categories Lunch/Snacks
Time 37m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Mix all ingredients gently, except the cheese, bread and butter.
- Cut the crusts off the bread and discard.
- Brush each slice of bread on both sides with some of the melted butter, then cut into 2x2-inch squares.
- Carefully push each little square into mini-muffin mold securely.
- Fill bread cups with the lamb mix; do not pack in, or the meat will be too dense.
- Top with grated Parmesan cheese, and bake 12 minutes or until the bread is nicely toasted all around and the meat is done.
- Serve hot.
Nutrition Facts : Calories 169.7, Fat 11.3, SaturatedFat 5.5, Cholesterol 46.4, Sodium 303.6, Carbohydrate 10.7, Fiber 0.9, Sugar 4, Protein 6.5
ANY-ROAST APRICOT & PECAN STUFFING
You can't quite beat homemade stuffing- mix pork mince with fruit and nuts and freeze until you need it
Provided by Sara Buenfeld
Categories Side dish
Time 30m
Yield Makes 4 batches
Number Of Ingredients 12
Steps:
- Melt the butter in a large pan, add the onions and celery, and briefly cook until they start to soften. Stir in the apricots and garlic, and cook a few mins more. Add the pecans and nutmeg, and cook, stirring until the nuts are lightly toasted. Leave to cool.
- Stir in the breadcrumbs, mince, egg and herbs with 1 tsp salt and lots of pepper, then divide the mixture into 4, pack into bags and freeze. Will keep for 3 months.
- One batch will make 12 stuffing balls or can be used to stuff roast pork or chicken. Two batches will fill a 1lb loaf tin, lined with streaky bacon that can be sliced, while 2 - 3 will stuff a medium-to-large turkey.
- Cook at 200C/180C/gas 6 for 30 mins if rolling into balls, 45 mins if cooking in a loaf tin, or use to stuff the neck of your favourite roast bird, cooking for the same time as indicated in the recipe.
Nutrition Facts : Calories 71 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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