Tag Archives: cream cheese

Salmon, Chives and Cream Cheese Canapé

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Filed under appetizers, deep flexipan, Recipe with Demarle Cookware, roulpat, silpat

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What to do for appetizers when you have a few people over and don’t want to serve the boring dip, salsa and chips?? you make those really fancy appetizers. They are pretty, taste wonderful and will impress any crowd.

Ingredients for 12 canapes:

  • 1 sheet of puff pastry,
  • 1 pack of smoked salmon,
  • cream cheese at room temperature,
  • fresh dill or chives chopped,
  • coarse black pepper.
  1. Place the puff pastry onto the silpat.
  2. With the rolling pin, roll it thinner ( not too much, just a bit).
  3. Cut the rectangle into 12 squares ( or smaller if you want to make bit sizes).
  4. With a butter knife, spread the cream cheese in the middle of each square.
  5. Place 2 slices of salmon a top the cream cheese.IMG_0008
  6. Sprinkle some dill or chives. Fold the two sides over the salmon. It will look like a diamond.
  7. Sprinkle some coarse pepper. Continue this process until you have used all the puff pastry. Place the canapé on a silpat that you would have previously placed atop a medium perforated sheet.IMG_0009
  8. Cook in warm oven at 400 for 15 minutes. Miam, Miam…IMG_0013

Bon Appetit and Happy Cooking!!!

Smoked Salmon, Chives and Cream Cheese Canape

  • Servings: 6 people
  • Difficulty: Super Easy
  • Print

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Ingredients for 12 canapes:

  • 1 sheet of puff pastry,
  • 1 pack of smoked salmon,
  • cream cheese at room temperature,
  • fresh dill or chives chopped,
  • coarse black pepper.
  1. Place the puff pastry onto the silpat.With the rolling pin, roll it thinner ( not too much, just a bit).
  2. Cut the rectangle into 12 squares ( or smaller if you want to make bit sizes).
  3. With a butter knife, spread the cream cheese in the middle of each square.
  4. Place 2 slices of salmon a top the cream cheese.
  5. Sprinkle some dill or chives.
  6. Fold the two sides over the salmon. It will long like a diamond.
  7. Sprinkle some coarse pepper. Continue this process until you have used all the puff pastry.
  8. Place the canapé on a silpat that you would have previously placed atop a medium perforated sheet.
  9. Cook in warm oven at 400 for 15 minutes. Miam, Miam..

Bon Appetit and Happy Cooking!!!

Fruit Pizza

Posted
Filed under Cakes, cookies, deep flexipan, dessert, fruit, large muffin, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

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Looking for a fun dish to bring to a party, or for a quick treat to give your children?? This is it: Fruit pizza. Thank you Donna Waltz for giving me the idea. I would have never thought of it. But you are right, it is easy, fun to make, cheap and yummy!!!

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Ingredients for a pizza for 8 people:

  •  1 and 1/2 pack of sugar cookie dough
  • 2 cups of fruit of your choice  ( I used 3 kiwis, 6 large strawberries and a few chunks of pineapple). 
  • 1 container of mascarpone cheese ( italian cream cheese to be found in the Euopean section of the dairy product) or you can substitute with cream cheese. 
  • 1 cup of heavy cream
  • 1/4 cup of sugar
  • 1 tbsp of vanilla extract
  1. Cut the sugar cookie dough in 1/3 or 1/4 of an inch. Place each slice inside the pan of your choice ( I chose the grande mold. If you choose the deep flexipan, you will need 2 cans of sugar cookies. )IMG_1107
  2. Turn the oven at 350 and cook the cookie pizza for 15 minutes. It will be very soft at first, but let it cool completely and it will firm up.IMG_1108
  3. While the cookie is cooling, prepare the topping. In a large mixer bowl, beat the mascarpone with the sugar, vanilla extract and whipped cream until you have a whipped cream.IMG_1097
  4. Spread the cream over the cookie.IMG_1099
  5. Decorate the pizza with fruit of your choice.IMG_1103
  6. Eat up;-)

Fruit Pizza

  • Servings: 8-10 persons
  • Difficulty: Super
  • Print

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Ingredients for a pizza for 8 people:

  • 1 and 1/2 pack of sugar cookie dough
  • 2 cups of fruit of your choice ( I used 3 kiwis, 6 large strawberries and a few chunks of pineapple).
  • 1 container of mascarpone cheese ( italian cream cheese to be found in the European section of the dairy product) or you can substitute with 8 oz. of cream cheese.
  • 1 cup of heavy cream
  • 1/4 cup of sugar
  • 1 tbsp of vanilla extract
  1. Cut the sugar cookie dough in 1/3 or 1/4 of an inch. Place each slice inside the pan of your choice tat you will have placed on a medium perforated sheet( I chose the grande mold. If you choose the deep flexipan, you will need 2 cans of sugar cookies. )
  2. Turn the oven at 350 and cook the cookie pizza for 15 minutes. It will be very soft at first, but let it cool completely and it will firm up.
  3. While the cookie is cooling, prepare the topping. In a large mixer bowl,
  4. Once the cookie is cold, beat the mascarpone with the sugar, vanilla extract and whipped cream until you have a whipped cream.
  5. Spread the cream over the cookie, and decorate the pizza with fruit of your choice.
  6. Eat up;-)

 Bon Appetit and Happy Cooking!!!

 If you like what you read, enter your e-mail on the box on the right of this post, and please share. Merci beaucoup!!!;-)

Mexican Appetizer: Stuffed Peppers

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Filed under appetizers, Recipe with Demarle Cookware, silpat, What's Up in Cecile's Kitchen

Today was May fifth, or El Cinco de Mayo  in Spanish. El Cinco de Mayo is celebrated  in the United States and in Mexico. Contrary to the commom belief however, El cinco de Mayo is not a celebration of the Mexican Independence,  but rather El Día de la Batalla de Puebla (English: The Day of the Battle of Puebla). In the state of Puebla, the date is observed to commemorate the Mexican army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín. In the United States, El Cinco de Mayo is a celebration of Mexican heritage and pride, and to commemorate the cause of freedom and democracy during the first years of the American Civil War ( Wikipedia).

Generally on this day, people in the United States party and enjoy Mexican fares. I did not party, I stayed home and enjoyed the beautiful weather next to my pool;-) I did however prepare a Mexican Dinner for all my loved ones.

On the menu, we had ground beef tacos, corn salad or salsa and stuffed sweet peppers. What did you have?

Stuffed Peppers

My husband loves anything with cheese. So when we go out, he will generally order French Onion Soup, Cheese Sticks or stuffed jalapeno peppers. So this evening, I thought that I could try to make stuffed peppers. I did not want to use jalapenos peppers because they are a bit spicy so I used the sweet miniature peppers instead. I prepared a spicy mixture for the stuffing instead:

Ingredients for about 14 peppers or 28 halves: 14 peppers, 5 oz of cream cheese, 2 tbsp of sour cream, 2 tbsp of heavy cream, 1 cup of Mexican Cheese Mix, 1 can of Pickled Sliced Jalapeno peppers, salt and peppers.

First prepare the peppers. Rinse them, cut them in half and remove the seeds from the peppers. Place the halves on the silpat, that you would have previously place on a perforated sheet. In a mixer, place all the ingredients mentioned above except for the cheese. Only use 1/4 cup of cheese. Pulse the mixture so that you will get a paste ( not too liquid, and not too thick). You may need to adjust the ingredients if the stuffing is not the texture that you desire ( add more cream if it is too thick, add more cream cheese if too runny). Season with salt and peppers and mix well. Stuffed the peppers with the mixture, and sprinkle more cheese over the stuffed peppers. Cook in a warm oven at 375 for 15 minutes.

I am not usually fond of spicy food, but I really liked those peppers because even though they were spicy, the sweetness of the peppers counteracted against the “kick) of the jalapeno stuffing. Most of the peppers were gone in no time, that must be a good sign;-)

Bon Appetit and Happy Cooking!!!

Cream Cheese Bats

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Filed under appetizers, What's Up in Cecile's Kitchen

There are millions of recipes of cakes and sweets, but it is quite a challenge to find recipes of healthy snacks that children will actually like or enjoy. This recipe was inspired by a recipe I had seen in the Pillsbury Halloween Magazine of 2011, but I change  the whole recipe since they called for herbs and goat cheese and I did not think that children would like the taste of either one. Try this recipe.. and tell me what you think…

Ingredients: 1 cream cheese, 1/3 cup of grated parmesan cheese, 1/3 cup of cooked bacon and crumbled, salt and pepper to taste. Black tortilla chips, long pretzels.

First place 1/3 of the tortilla chips in a plastic bag and close the bag very well. With a rolling pin, roll over the plastic bag to crumble the chips. Empty the crumbs in a plate.

In a mixer, place the cream cheese, the bacon and the parmesan and mix well. Add a little bit of salt and pepper to taste. With a teaspoon, make small balls out of cheese that you will roll in your hands first, then roll in the tortilla chips crumbs. Break 1 pretzel stick in  3 parts, and use them to make the eyes, and the mouth. Break one chip in half and use both halves to make the ears.. Et voila!!!

Bon Appetit and Happy Cooking!!!