Thursday, December 10, 2015

Just Imagine

Just as Emily Dickinson dwells in possibility so can you. 
Imagine having high tea somewhere warm, seated beneath a banana tree, next to a pineapple, among the orchids and still have it be a Minnesota afternoon in December. 

The Como Park Conservatory (St. Paul, MN) offered us such a place of respite from the cold. What a treat. I was especially happy to have a
chance to wear my hat, be with friends and catch the annual Poinsettia display.
A new poinsettia variety Jingle Bell Rock caught my attention.

A variety of delectable treats were served setting the stage for 
Appetizers Part Two. 
What a fun way to celebrate Emily Dickinson's birthday. 
The following recipes were previously posted on Ever Ready.

Pesto Cheese Tarts
Recipe from Taste of Home makes 15 appetizers

  • 2/3 cup diced tomatoes, patted dry on a paper towel
  • 1/3 cup mayonnaise
  • 1/3 cup grated mozzarella cheese 
  • 5 TB. freshly grated Parmesan cheese
  • 2 tsp. prepared pesto
  • 1/8 tsp. pepper
  • 1 package (1.9 oz.) frozen miniature phyllo tart shells
  • In a small bowl, combine the tomatoes, mayonnaise, cheeses, pesto and pepper. 
  • Spoon heaping teaspoonfuls into tart shells. Place on an ungreased baking sheet. 
  • Bake at 350° for 8-12 minutes or until lightly browned. Top with a halved cherry tomato. Recipe makes 15 appetizers. 

Curried Chicken Salad Topped With A Blackberry 
Note that curry powder is strong so start out small.
Chicken Salad

  • Mini Phyllo shells (used Athena brand)
  • Cooked chicken breasts
  • 1/4 tsp. curry powder
  • chopped celery
  • chopped onion
  • finely chopped walnuts
  • Miracle Whip
  • In Cuisinart finely chop nuts, chicken and onion.
  • Place chicken mixture in bowl. add finely chopped celery and curry powder.
  • Add only enough Miracle Whip just until mixture is moistened.
  • Bake shells on a cookie sheet for 3 minutes-let cool.
  • Use a teaspoon to fill each shell with chicken salad and top with a blackberry. 

Cranberry Feta Pinwheels
  • 8 oz. softened cream cheese
  • 4 oz. crumbled feta cheese
  • 1/3-1/2 cup chopped green onion
  • 1 tsp. herbes de Provence
  • 4/3 cup finely chopped walnuts
  • 1 pkg dried sweetened cranberries
  • 2-3 TB. half and half
  • 4 spinach tortillas (I used Mission brand garden spinach and herbs)
  • In a food processor pulse feta cheese 3 times.
  • In a medium sized bowl add feta cheese, cream cheese, herbes de provence,onions and half and half.
  • Beat and stir in cranberries and walnuts by hand. 
  • Divide and spread cream cheese mixture evenly between four spinach tortillas.
  • Roll tightly, wrap in clear plastic wrap, and refrigerate for one hour.
  • To serve, cut into approximately 12 slices.

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