Snacks « Je Mange la Ville

SHF31: White Chocolate Cashew Clusters with Lavender & Orange Zest

By mlb, on May 24th, 2007%

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This month’s Sugar High Friday 31 is hosted by Seven Spoons and the theme is — “Shades of White.” Fun! Of course, it would have been nice if I had realized that my post was supposed to be up at the beginning of the week but I read the announcement wrong…Hopefully, I can sneak my entry in!

This is a neutral shade and S-I-M-P-L-E to make. Chocolate. Nuts. Assorted flavor whatnots (lavender + orange zest). That is all.

White Chocolate Clusters with Lavender & Orange Zest
1 cup white chocolate chips
1 cup cashews (edited to add: I used roasted, lightly salted)
1/2 tsp dried lavender
1/2 tsp orange zest

To begin, put the chips, orange zest and lavender in a microwave-safe bowl. Heat in 30 second increments, stirring between each time, until the chocolate is melted. You could also, of course, use a double-boiler for this.

Add the . . . → Read More: SHF31: White Chocolate Cashew Clusters with Lavender & Orange Zest

SHF22: Fig-Orange Jam with Cinnamon & Sesame Seeds

By mlb, on August 27th, 2006%

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Midnight Fig
Here, finally is my Sugar High Friday#22 entry — only two days late. Not too bad. This month, the theme was — Can you can? Well, no, probably not. But, I can throw a bunch of ingredients into a pot, bring to a boil and store them in my refrigerator for a month. Does that count? I hope so!*

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This recipe is based on one from Gourmet magazine. I found it at epicurious.com. One of the things I really like about that site is that the comments have all kinds of helpful hints and ideas. There it was suggested to use orange instead of lemon and to add some cinnamon to the mix. These were excellent suggestions!

My title image are the labels that I made for this SHF. That was the issue that made my entry late. I did the jam last week but procrastinated . . . → Read More: SHF22: Fig-Orange Jam with Cinnamon & Sesame Seeds

Let Them Eat Lemon & Basil Scones

By mlb, on March 15th, 2006%

scones

I love me some scones. jwa is not crazy about them but I don’t care about this fact much. He doesn’t have to eat them. I like to make scones every once in a while and snack on them for breakfast all week. They travel well. They’re already in their own little serving size.

Hmmm, it also appears that I like to combine lemon with different herbs. Oh well, here’s another lemon and add herb here recipe.

You can also, as I do sometimes, use a scone mix — Krusteaz is pretty good — and just add lemon zest and basil to the mix. There’s no shame in that at all!

But sometimes on a Sunday morning it’s relaxing to listen to This American Life and make scones. Wow, I am a dork. Regardless, here’s my standard scone recipe with the addition of the basil and lemon.

Lemon & . . . → Read More: Let Them Eat Lemon & Basil Scones

4 comments Baking, Breakfast, Recipes, Snacks

Acorn Squash, Apple & Sage Appetizer Puffs

By mlb, on November 29th, 2005%

I just made 58 of these for a work dinner on December 1. I love cooking but I’m glad that this is done! Oh, uh, I only have 58 because I baked two puffs already and jwa and I ate them to make sure they were okay to serve — they were. I froze the remaining 58.

Acorn Squash, Apple & Sage Puffs:
1 box puff pastry, defrosted
1 granny smith apple, quartered and cored
1 acorn squash
1 tsp olive oil
1 tbsp fresh chopped sage
1/3 block of cream cheese (the low fat kind works well)
1 clove garlic, minced
2 tbsp grated parmesan
salt & pepper to taste
flour for dusting work surface
small dish of water
a 3-inch biscuit cutter

Preheat oven to 425. Carefully halve squash. Rub the olive oil on the squash halves (concentrating on the cut sides). Sprinkle with salt & pepper and roast cut side down for about 30-40 minutes — until tender . . . → Read More: Acorn Squash, Apple & Sage Appetizer Puffs

4 comments Autumn, Pumpkin & Squash, Recipes, Snacks, Vegetarian

Crackers Don’t Matter (It’s the Cheese)

By mlb, on November 17th, 2005%

What I like to do is pick out a cheddar, have something creamy (goat or brie) and have a cheese with something interesting in it — dill havarti, white cheddar with sage or some kind of other herbed, tasty combination. If I were more a fan of blue cheese, I would probably add one of those types of cheeses to my cheese platter as well. . . . → Read More: Crackers Don’t Matter (It’s the Cheese)

2 comments Cheese, Snacks

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