My camera decided to take a short leap into darkness this past week- most likely because I was thinking of leaving it behind for a new digital SLR. It was a simple Canon point and shoot and was on its last legs but at least I could use it. I am still looking at a Digi-SLR but in the meantime we picked up a Nikon Coolpix. It feels uncomfortable to me without a view finder so I’ll have to muddle through using it-but at least I will have some kind of pics for posting. 🙂
So on to this post… this is Blog party #30 Veggie Friendly hosted by the lovely Stephanie, the happy sorceress, over at Dispensing Happiness. This time we’re making sure she can enjoy of all of the nosh by making our food vegetarian. There are so many appetizers you can make that are vegetarian – so many to choose from. I chose to go a little retro with some olive balls and a high ball cocktail. So go on -have a ball!:
Baked Garlic Olive Balls in a Cumin Chile Cheese Crust
- 3/4 Cup AP flour
- 1/4 Cup softened butter
- 1/4 teaspoon paprika
- 1/4 teaspoon ground toasted cumin seeds
- 1/4 teaspoon chile powder
- 1/2 cup grated sharp Cheddar cheese
- 1/4 cup grated Gran Queso cheese
- 1/4 Cup grated Parmesan Reggiano
- 1 jar Garlic stuffed green olives, well drained and patted dry
Put the flour and seasonings in a food processor and mix well. Add butter and pulse until incorporated then add cheese and pulse on and off until small clumps form. Take the dough out and knead slightly until it comes together in a slightly moist pliable dough. Put a teaspoon or so (depending on the size of your olives) in the palm of your hand and flatten into a cupped disk. Place the olive on top and enclose the dough around the olive. Roll back and forth in your fingers to smooth. Chill them in the fridge for about 10 minutes. Bake for about 25 minutes, or until golden, in a preheated 375F oven. Gobble them up! BTW these freeze well – just bake them straight from the freezer for a little longer time.
Also you can change the seasonings, olives and cheeses depending on your taste- these are extremely adaptable! Smoked almond stuffed olives with a blue cheese pastry might be one great combo to try…
For my cocktail I’ll bring a fruit juice delight we created over the holidays called:
The Marshall Plan Cocktail (have one then divide and conquer!)
Fill a large hi-ball tumbler with ice and then pour:
- 1 measure Vanilla Absolut Vodka
- 1/2 measure Cointreau
- 1/2 measure Pama Pomegranate Liqueur
- 1 measure organic pineapple juice, chilled
- Fill to 1″ from the top of the glass with cold organic pomegranate juice
- Top off with cold San Pellegrino sparkling water
- Swizzle and enjoy! You could make a non-alcohol drink by using a little vanilla infused sugar syrup and orange juice in place of the liqueurs.
So wish we could be with all of the other party goers but Rick and I are hoarding the olive balls and cocktails – we look like happy chipmunks with our cheeks stuffed full.
Happy 30th Blog Party to one and all -hope you have a ball!