crackers

Wheel of Camembert

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Wheel of Camembert! To eat or not to eat the rind, that is the question. The answer? It’s totally up to you. As a general rule, the natural rinds of soft cheeses like Brie and Camembert are safe to eat. Some people can’t get past the idea that the rind looks “moldy”, simply because it appears white and fluffy. That essence is called “bloomy”, which sounds much more appealing in my opinion. If you’re a mushroom-lover, you may detect an earthy aroma that delivers a lusty taste. Bottom line: if it weren’t for the rind, the interior wouldn’t be nearly as creamy and buttery as it is. My advice for first-timers? Give it a try. With the luscious fruit, crunchy nuts, and raw honey you may find yourself giving it a fair chance.

WHEEL OF CAMEMBERT

Ingredients:

1 wheel of Camembert cheese, with wrapping removed and discarded

1-2 tablespoons raspberry jam, warmed

1/2 cup red raspberries

2 tablespoons Tupelo raw honey

2 tablespoons pistachios, roughly chopped

Multigrain baked crackers

Instructions:

Preheat oven to 350°. Line a baking sheet with parchment paper. Place the wheel of Camembert cheese onto prepared pan. Bake for 12-15 minutes, or until the top and sides of the rind feel soft to the touch. Another sign is when areas of gooey cheese begin to ooze through the rind. Meanwhile, warm the raspberry jam 30 seconds in a microwave-safe dish. Stir. Gently add the raspberries; toss to coat. Transfer the baked Camembert cheese to a rimmed plate. Top the cheese wheel with raspberry compote. Drizzle raw honey over all. Sprinkle with chopped pistachios. Serve warm with multigrain crackers.

Upgraded Lunch Break

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Upgraded Lunch Break! For those original gamers from the 1980’s, today’s snapshot may detect a slight resemblance to a popular video game character known as Pac-Man. I assure you, that was not my intention. My kids played that harmless game all the time, staring at a screen that literally ate its way to a high score. Then again, I seem to remember them requesting pizza delivery more often as a result of it. At least nowadays I can choose a healthier alternative with multigrain baked crackers that have wheat, corn, and oats. Plus it won’t cost me a roll of quarters.

UPGRADED LUNCH BREAK

Ingredients:

6 multigrain baked crackers

3 slices cherrywood smoked ham, deli-style

1 golden delicious apple, sliced in wedges

Fresh chives, for garnish

Instructions:

Arrange multigrain crackers on a platter. Cut each slice of ham in half. Form into an accordion shape to create “wells”. Secure one end with two strands of fresh chives. Tie securely. Place the ham onto a multigrain cracker, fanning out the hills and valleys. Insert apple wedges where possible, allowing them to stand upright. Repeat with remaining ingredients.

Mint Black ‘n Bleu Snack

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Mint Black ‘n Bleu Snack! When you’re needing a simple, yet exotic appetizer or dessert, nothing satisfies the palate like naturally sweet fresh blackberries complimented by creamy bleu cheese. The subtle crunch of a multigrain cracker topped with sesame and poppyseeds makes a wonderful platform. A touch of raw honey serves to tickle the tongue while the fresh mint leaf provides a tangy finish. Together, they pair extremely well with a glass of white wine or after dinner espresso. Perhaps you see this in your future.

MINT BLACK ‘N BLEU SNACK

Ingredients:

8.3 ounces multigrain baked crackers

4-6 ounce wedge Danish bleu cheese

8 ounces fresh blackberries, wash and pat dry

1/4 cup raw Tupelo honey

Fresh mint leaves

Instructions:

On a serving platter, arrange a single layer of multigrain crackers. Shave thin layers of Danish bleu cheese slices to cover the crackers. Add blackberries in random order. Drizzle with Tupelo honey. Garnish with fresh mint leaves. Serve.

Kentucky Benedictine Dip

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Kentucky Benedictine Dip! Each State seems to have its claim-to-fame. Kentucky is no exception. Around the turn of the 20th century, a Louisville chef came up with a tasty alternative to the club sandwich. By combining crisp cucumbers, softened cheese, and a few other subtle ingredients, the freshly sweet cucumber sandwich was born. I imagine in the beginning the bread crusts were eliminated creating bite-size “finger” sandwiches served with afternoon tea. As time wore on, vegetable dips became the rage making it less work and more appealing. After all, who doesn’t love eating with their hands? Graze through your next gathering with the cool refreshing taste of cucumbers.

KENTUCKY BENEDICTINE DIP

Ingredients:

1 large cucumber, cut in half lengthwise, seeds removed

8 ounces cream cheese, room temperature

2 tablespoons sweet onion, grated

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1 tablespoon mayonnaise

Instructions:

Grate the cucumber with a food processor. Add softened cream cheese, grated onion, sea salt, black pepper, and mayonnaise. Pulse until mixture is well blended and smooth. Refrigerate one hour. Serve with fresh vegetables and multigrain crackers.

Neufchâtel Nibblets

What’s Cooking in Gail’s Kitchen? Table Food: Neufchâtel Nibblets! Instead of serving the traditional large cheese ball at your next group gathering, think about individual portions. As a centerpiece on a buffet table, a cheeseball makes a great focal point until someone digs in. Then it immediately loses its form. On the other hand, nibblets remain appealing. Finger food is always a good idea, in my opinion. Not only are they fun to eat, they make things easier for walking around the edge of a party. Grab a few crackers and nibble away.

NEUFCHÂTEL NIBBLETS

Ingredients:

8 tablespoons Neufchâtel cheese, softened

4 tablespoons butter, softened

1/3 cup Swiss cheese, shredded

1/3 cup cheddar cheese, shredded

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon sea salt

1/2 teaspoon smoked paprika

2 tablespoons fresh chives, chopped

1/4 cup pecans, finely chopped

Carrot sticks, cut 3 inches long

Celery sticks, cut 3 inches long

Instructions:

Line a baking sheet with wax paper. In a mixing bowl combine Neufchâtel cheese, softened butter, Swiss cheese, cheddar cheese, onion powder, garlic powder, sea salt, and smoked paprika. Mix well. Using a cookie scoop, form mixture into balls, transfer to prepared baking sheet, and refrigerate one hour or until balls are firm. In a shallow dish, combine fresh chives and chopped pecans. Gently press chilled cheeseballs in nut mixture. Insert vegetable stick into each cheeseball. Arrange a platter and serve.

Egg Noodle Chicken Casserole

What’s Cooking in Gail’s Kitchen? Table Food: Egg Noodle Chicken Casserole! Do you ever become territorial with your food, perhaps hiding it in secret places no one ever looks? I do. In fact I keep a very unique bag of Iowa potato chips in the freezer to nibble on whenever I get the urge. Yes, you can freeze potato chips, but that’s another story. Comfort food also means having your very own individual crock in order to savor every bite, like today’s version of chicken casserole. It especially means the buttery cracker topping is all yours, to save until the very end or to mix into every bite. The choice is yours.

EGG NOODLE CHICKEN CASSEROLE

Ingredients:

1 cup egg noodles

1 tablespoon butter

1/4 onion, diced

1 stalk celery, diced

1 cup frozen grilled chicken chunks, fully cooked and thawed

1/4 cup mayonnaise

1/2 cup cheddar cheese, shredded

1/2 tablespoon parsley, finely chopped

For the topping:

1/2 cup Ritz* crackers, crushed

1 tablespoon butter, melted

1/4 cup cheddar cheese, shredded

1/2 tablespoon parsley, finely chopped

Instructions:

Preheat oven to 400°. Grease two individual casserole dishes with nonstick oil. Set aside. Cook egg noodles according to package directions. Drain, rinse, and set aside. In a skillet over medium-high heat, warm butter. Add diced onion and celery. Cook until soft, about 5 minutes. In a large bowl, combine egg noodles, onions, celery, chicken chunks, mayonnaise, cheddar cheese, and chopped parsley. Mix well. Divide between the two prepared casserole dishes. In a small bowl, stir together cracker crumbs, melted butter, and cheddar cheese. Sprinkle mixture evenly over the casseroles. Bake 20 minutes until golden brown. Let rest 5 minutes. Garnish with fresh parsley. Serve immediately.

*I receive no recompense for mentioning this product.

Smoked Salmon Dill Spread

What’s Cooking in Gail’s Kitchen? Delicious Holiday Foods: Smoked Salmon Dill Spread with Crudités! For those who appreciate a healthy choice while socializing, this one is for the books! Munch on crisp vegetable crudités. Add an assortment of baked bagel chips for a salty crunchy finish. Party On!


SMOKED SALMON DILL SPREAD


Ingredients:

8 ounces of Neufchâtel cheese 

2 tablespoons prepared horseradish 

2 tablespoons fresh Dill, chopped 

Dash of White Pepper 

1/4 pound Smoked Salmon, chopped


Instructions:

Mix all ingredients together, form into a log, and refrigerate at least one hour. Serve with your favorite raw vegetables cut into bite-size pieces to create a crudité platter.

Nori Sesame Popcorn

What’s Cooking in Gail’s Kitchen? Delicious Holiday Foods: Nori Sesame Popcorn! If you’ve never tasted dried edible seaweed, you’re really missing out. It wasn’t until recently that I gave it a whirl and I have to tell you, I kinda like it. Besides, it’s a great source of vitamins and minerals. Asian cultures have known this all along, so it’s like preaching to the choir when I rave about the natural health benefits. When nori is added to a batch of popcorn, seasoned with roasted sesame seeds and Oriental rice crackers, it transforms a typical snack into a sensational wholesome one. Prepare to grab a handful and nibble away.

NORI SESAME POPCORN

Ingredients:

1 packet microwave popcorn, any variety

8-ounces rice cracker blend, bite-size pieces

2 tablespoons sesame oil

2 teaspoons roasted sesame seeds

1/2 teaspoon seasoned salt

.21 ounces dried seaweed sheets, cut into small strips

Instructions:

Preheat oven to 350°. Prepare the microwave popcorn according to package directions. Transfer to a large bowl. Discard any unpopped kernels. Add the rice cracker pieces. Toss with sesame oil, sesame seeds, seasoned salt, and nori strips. Transfer to a baking sheet. Bake for 8-10 minutes, turning occasionally to prevent burning. Cool five minutes before serving. Store in an airtight container.

Jarcuterie Jumbles

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Jarcuterie Jumbles! How’s this for a “Wow!” factor? Instead of preparing an entire platter full of goodies, create a personal jarcuterie allowing mobility for every party guest to mingle. By assembling jars containing fresh fruits, crudités, whole olives, cubed cheese, sea salt crackers, cured meats, and pretzel sticks, people can nibble at their leisure. Choose jars you may already have on hand to keep it interesting. I went one step further and made cheese ball minis rolled in Everything But Bagel seasoning. The results were worth the advanced planning. Simply keep the jars chilled until you wish to serve them. Place baskets of extra crackers and pretzels for those who crave more. Leftover jarcuteries can be refrigerated for the next day. Guests may simply attach the lid and take it with them or leave them behind for you to recycle for your next gathering.

JARCUTERIE JUMBLES

Ingredients:

8 ounces cream cheese, softened

2-3 tablespoons Everything But Bagel seasoning

8 ounces Sharp Cheddar Cheese, cubed

8 ounces Monterey Jack Cheese, cubed

8 ounces hard salami, sliced thin

3 ounces whole manzanilla olives

6 ounces red raspberries, fresh

6 ounces blackberries, fresh

1 stalk celery, fresh

16 ounces green seedless grapes, fresh

8 ounces pretzel rods

5 ounces sea salt pita crackers

Party Picks, for assembly

Assorted Jars, sterilized

Celery Sprigs, for garnish

Instructions:

To prepare mini cheese balls, take a teaspoon of softened cream cheese, roll into a ball. Set aside. Repeat until the block of cream cheese is used. Sprinkle Everything But Bagel seasoning onto a sheet of waxed paper. Roll each mini cheese ball in the seasoning. Transfer to a plate. When finished, refrigerate to chill. Meanwhile, fill the base of each jar with green grapes. Skewer cheddar cheese, Monterey Jack cheese, hard salami, and olive as preferred. Skewer red raspberry, green grape, and blackberry together. Arrange skewers, pretzel rod, and celery stick into the jar. Finish with a fresh sprig of celery leaves. Refrigerate jars until ready to serve. Cover with plastic wrap.