Eating Trees

Back from my Nano hiatus, I have a couple things planned for this space: keep the Tried and Tweaked column, but lose the special day attached. This means that you get it when you see T&T in the title. There are still plenty of these wonderful recipes I haven't shared here and more coming along all the time-- I never post these unless I've made them often enough to almost forget the original recipe concept, so they are eminently usable.

Also, going through my gigundus collection of Christmas/winter holiday themed food mags for inspiration this week, I realized many of the recipes are no longer available online, they've been around so long; or else the mags may have ended, like Gourmet. So beginning now, for a new feature we'll call The Collection, I'll regularly type in with my own two hands some of the excellent recipes from bygone food eras that you probably can't get anywhere else, unless you have a similar room full of old food mags.

Today it's an appie from Food and Wine. In an article about a tree-trimming party, an occasion I've never seen the like of, I found this neat little uptake on the old standby, cheese canapes. Old school entertaining, yes, but they were good! Simple, tasty, and suitable for any holiday just by changing up the shape of the cutter used. I think they'd take nicely to other seasonings mixed into the topping, such as a sprinkle of wasabi powder or a dash of dried dill. Non-stick cookie sheets work best here.

Parmesan Trees Food and Wine magazine, December 1989

Makes 24 trees

"Use various cookie cutters to make these zesty cheese toasts, which are festive for any occasion."

3/4 C freshly grated parmesan cheese (3 oz)

1/2 C good quality mayonnaise

2 Tbsp grated onion

1/4 tsp ground white pepper

24 slices white sandwich bread (such as Monk's, or Pepperidge Farm)


1. Preheat oven to 400 degrees F. In a small bowl, combine the cheese, mayo, onion and pepper.

2. Lay the bread on a work surface and cut with a tree-shaped cookie cutter. Scraps can be reserved for making bread crumbs.

3. Spread about 2 tsp of the cheese mixture evenly onto each bread tree. Arrange trees on a large baking sheet and bake for 5 to 7 minutes, until golden and bubbly. Serve immediately.

Try them on your picky eaters, or with a soup dinner.

Peace, Mari

Chillin' in BuffLand

A cool day in Buffland gives you time to get ahead-- tomorrow it could and likely will be hot, too hot to cook. Too hot to grill, unless you love standing next to fire when you're already sweating. I don't.

Today is a perfect baking/stewing/crockpot day. It's also a good time to make gazpacho, since my favored recipe tastes best when it sits overnight to gather its flavors. The recipe is simplicity itself, but the best I've tasted anywhere. Do serve it no later than the day after you make it: the fresh 'matoes make it gel. But it's good on the day of, too, provided you chill thoroughly-- 4 hours at least. Luckily it takes about five minutes prep!

Rustic Gazpacho
(from NYC's Marichu restaurant, originally published in Food & Wine magazine, May 1999)

6 ripe tomatoes, cut into chunks (riper than those in the pic below-- that was two days ago)
1/2 large cucumber, peeled, halved, seeded, chunked
1 green pepper, seeded and chunked
2 garlic cloves, smashed
1 C water
1/2 C olive oil
2 Tbsp sherry vinegar (I use red wine vinegar)
salt
pinch of ground cumin or ground coriander, optional-- Mari's touch
hot sauce, for serving

In a blender or food processor, blend all vegetables, water, oil and vinegar till coarsely pureed. Put through a food mill afterwards for a smoother soup if desired. Add salt and chill well, serve with hot sauce on the side.

I love this soup; I'll eat it without any sides, but a slice of focaccia isn't bad. Fresh fruit pie afterwards doesn't hurt either! I'm a bit under the weather though, so I'll have to leave the baking to someone else today.

Don't let me stop you from putting something in the oven. Remember: there's never a bad time for cornbread.


Peace, Mari