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Members' Recipes Archive

February 2002
Heart-shaped foods
Heather Grant

Heart-shaped foods

By: Heather Grant

FEBRUARY is generally a pretty dull month. On the catering front it is the least popular time to have a party. However it is a time for valentines, and last year we made some marvellous finger food for a February wedding. Canapés and champagne style parties are very popular for London weddings, mainly due to a lack of space. If you are inviting 100 or more people into your home, or chosen venue, having delicious wine and tempting morsels handed around continuously is a highly practical and stylish way to throw a party. For this particular celebration we included some lovely heart shaped canapés, including cucumbers cut into tiny heart shapes and topped with peeled prawns tossed in sweet chilli sauce and scattered with coriander leaves. A slightly larger heart shaped cutter was used for our smoked salmon hearts with Avruga on light rye bread. Parmesan cheese sables are always popular, great with any drink and can be cut into heart shapes or any other. At sit down summer weddings we occasionally serve heart shaped sweet sable biscuits sandwiched together with thick cream, strawberries and fresh, redcurrant ripple. All these things are, of course, equally good whatever shape they are.

Parmesan Cheese Sables

These are extremely easy to make, and well worth the effort. It takes no time to make a large batch and keep in the deep freeze until needed. They are perfect with pre-dinner drinks.

To make about 30-40, using a 5cm round cutter


Ingredients:

100g plain flour
Pinch each of salt, black pepper and cayenne
½ tsp dry mustard powder
90g unsalted butter
90g grated Parmesan or Gruyère
1 egg beaten to glaze
Small handful of poppy seeds or sesame seeds

Instructions:

Sift flour into a bowl or food processor and add the salt, pepper, cayenne and mustard powder.

Add the butter and rub in or blend until it resembles fine breadcrumbs.

Add the cheese and mix the dough together until smooth. If should be soft and pliable.

Chill for 30 minutes, and then turn out onto a floured surface.

Pre-heat the oven to 190°C/385°F/Gas 5. Gently roll out to a thickness of 1cm. Using a round or heart-shaped cutter, press out the shapes and brush with the egg glaze.

Sprinkle with poppy seeds or sesame seeds and place on a flat baking sheet. Bake for approx 12-15 minutes until the biscuits are golden brown, and cool on a wire rack.

Note: These can be kept for a week in an airtight container, or frozen for 1-2 months.

© recipe copyright 2002 Heather Grant

 

Author: Heather Grant Email:


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