Make Ahead - Lamb Sausage Rolls

Here is another great make ahead recipe. Really anything with Puff Pastry is bound to be awesome. I've made my own, recipe found here and while it was super easy, I agree with a lot of cooks/chefs in that the store bought stuff is pretty damn good too! I usually use Tenderflake, but apparently Presidents Choice has one that is already rolled out into a 10 inch square. Maybe next time I'll try that!

Lamb Sausage Rolls (adapted from Canadian Living)

- 2 eggs

- 1/4 cup bread crumbs

- 1/4 cup minced onion

- 1 clove garlic, minced

- 2 tbsp chopped fresh parsley

- 2 tsp crushed fennel seeds

- 1 tsp grated orange rind

- 1/2 tsp each salt and ground coriander

- 1/4 tsp pepper

- 1 lb ground lamb (or lean ground beef)

- 1 pkg puff pastry, thawed

- 2 tbsp Dijon mustard

- 1 egg yolk

In large bowl mix eggs, bread crumbs, onion, garlic, parsley, fennel seeds, orange rind, salt, coriander and pepper. Mix in lamb and set aside.

Divide pastry in half and roll out each half into 10-inch square. Cut each into 3 equal strips. Brush each with mustard. Evenly spoon filling along centre of each strip (I think the butcher gave me more than 1 lb of lamb, it seemed like I had a lot of filling!).

Fold pastry over filling; pressing edge to seal.

Arrange rolls, seam side down, on pan lined with parchment paper. Cover and chill until firm, about 30 minutes. On board, cut each roll into 10 pieces; return to pan. At this point you can layer between waxed paper in airtight container and freeze for up to 2 weeks.

In small bowl whisk egg yolk with 1 tbsp water; brush over rolls. Bake in 450F oven until puffed and golden, about 20 minutes, 25 minutes if frozen.

Make Ahead - Sesame Crackers

Some people might say that making your own crackers is showing off a little. And while I do agree to a certain extent, after having tried many different types of crackers, I've found a few that are actually really easy, and worth the extra work. These are great because they can be made and stored in an airtight container for up to 1 week, leaving ample time to do all the other last minute preparations for whatever party you might be hosting. Or, just eat them once they're done, and see if they last a whole week!

Sesame Crackers

- 2 1/2 cups unbleached all-purpose flour

- 1/2 cup rye flour

- 1 3/4 tsp salt, divided

- 1 tsp baking powder

- 1 tsp baking soda

- 1/4 tsp freshly ground black pepper

- 1/2 cup unsalted butter, cut into pieces

- 1 cup sour cream

- 1 large egg yolk

- 1 cup toasted sesame seeds, divided

- 1 egg, beaten

- 1 tbsp sugar

- 1 tbsp soy sauce

- Kosher salt for sprinkling

In a food processor or the bowl of a stand mixer, place the flours, 1 1/2 tsp of the salt, baking powder, baking soda, and black pepper. Pulse or stir. Add butter and pulse until mixture resembles coarse meal. Add the sour cream, egg yolk, and 3/4 cup sesame seeds and process or stir just until mixture comes together. Remove the dough from the bowl and knead it on a work surface until well mixed. Divide the dough into 16 pieces and form each into a log. Wrap in plastic and refrigerate for 30 minutes.

On a lightly floured surface, roll out each log into a 12-inch strip about 1/16 inch thick (roll the dough thinly enough so the crackers bake up nice and crisp). Transfer the crackers to parchment-lined baking sheets and poke all over with a fork.

In a small bowl, beat the egg, sugar, soy sauce and remaining 1/4 tsp of salt. Brush generously over crackers and sprinkle with remaining 1/4 cup sesame seeds and kosher salt.

Bake in 375F oven until golden brown and crisp, 15 - 20 minutes. Transfer to racks to cool.

Make Ahead - Vegetable Samosas

It's that time of year again. Parties, and food and entertaining. One of the best pieces of advice I can give is to take some time and make anything you can ahead of time. Appetizers and hors d'oeuvres that can be made and frozen are great to have on hand. For planned celebrations, or spur of the moment guests who drop by to share in the spirit of the season. And in that spirit, I would like to share some of my favourite appetizers that can be prepared in advance. One of the most requested dishes from my kitchen is the Chicken and Brie in Puff Pastry. This next dish definitely takes some time to prepare, but the flavours are fabulous! Serve with a mango chutney.

Vegetable Samosas (adapted from Canadian Living)

- 2 cups diced peeled potatoes

- 1/2 cup diced carrots

- 3 tbsp vegetable oil

- 1 tsp each fennel and cumin seeds

- 1 tsp brown or black mustard seeds

- 1/2 tsp ground turmeric

- 1/2 tsp each coriander and fenugreek seeds

- 1/4 tsp cayenne pepper

- 1 onion, chopped

- 2 cloves garlic, minced

- 1 tbsp grated gingerroot

- 1/2 tsp salt

- 1/2 cup frozen peas

- 3 tbsp lemon juice

- 2 tbsp chopped fresh coriander

DOUGH:

- 2 cups all-purpose flour

- 1 tsp cumin seeds (preferably black)

- 1/2 tsp salt

- 1/2 cup cold butter, cubed

- 1/2 cup milk

DOUGH: In food processor or bowl, combine flour, cumin seeds and salt; pulse or cut in butter with pastry blender until in fine crumbs. Pulse or stir in milk until dough begins to form ball; press into disc. Wrap; refrigerate for 30 minutes or up to 1 day.

In saucepan of boiling salted water, cover and cook potatoes and carrots until tender, 10 minutes; drain. Meanwhile in skillet, heat oil over medium heat; fry fennel, cumin and mustard seeds, turmeric, coriander and fenugreek seeds, and cayenne pepper just until cumin seeds begin to pop, 1 minute. Add onion, garlic, ginger and salt; fry until softened, 3 minutes. Stir in potato mixture, peas, lemon juice and coriander; let cool.

Cut dough into 12 pieces; form each into flat round. On floured surface, roll out each to 6-inch circle; cut in half. One piece at a time, moisten half of the cut edge with water. Form cone shape by overlapping cut edges by 1/4 inch; press together.

Fill with rounded 1 tbsp potato mixture. Moisten top inside edges of pastry; press to seal. Trim any jagged edges; crimp with fork.

Bake in 425F oven for 15 minutes. To make ahead, bake, let cool and freeze in airtight container for up to 2 weeks. Reheat in 350F oven for 10 - 20 minutes.

Chicken Breasts Stuffed with Asparagus

This is one of those great show-off dishes. It really doesn't take long to prepare and is great served with a quick side of sauteed vegetables or even just a simple spinach salad. This recipe comes from The Best of Bridge, and is a staple for Cavanagh entertaining. I have served with hollandaise sauce on the side, but on it's own the dish is just as tasty.

Chicken Breasts Stuffed with Asparagus

- 4 whole chicken breasts, halved, boned & pounded

- 24 medium asparagus spears, lightly blanched

- 1/4 cup butter, melted

- 1/4 cup dijon mustard

- 2 garlic cloves, finely chopped

- 1/4 cup white wine

- 1 1/2 cups bread crumbs

- 1 tbsp grated parmesan cheese

- 2 tbsp finely chopped parsley

Prepare chicken and asparagus. Combine butter, mustard, garlic and wine. Dip chicken breasts in this mixture to coat them.

Place 3 or 4 asparagus spears on each breast and roll, securing with 1 or 2 toothpicks. Mix bread crumbs, parmesan and parsley together and roll the breasts in this mixture.

Bake 30 minutes at 350F oven.

Rosemary Cashews

This recipe is courtesy of Barefoot Contessa, and is a great way to spice up cashews for a quick and easy pre-dinner snack. They only take 5 minutes to make, and are best served warm so wait until your guests have arrived before putting the cashews in the oven. The recipe below serves 8. I halved it as there were only 4 of us.

Rosemary Cashews

- 1 lb cashews

- 2 tbsp minced fresh rosemary leaves

- 1/2 tsp cayenne pepper

- 2 tsp light brown sugar

- 1 tbsp kosher salt

- 1 tbsp unsalted butter, melted

Spread cashews on a pan. Toast in 350 F oven until warm, 5 minutes.

In large bowl combine remaining ingredients and add warm nuts. Toss thoroughly and serve warm. So tasty!

Sunday Night Dinner - Roasted Squash Soup with Apple and Brie

I made this soup to serve as a first course for dinner on Saturday night. While it takes a couple of hours from start to finish to make, it is a great soup and we had enough left for Sunday Night Dinner as well as lunches for work this week. The original recipe from Best of Bridge calls for chicken stock. I used vegetable stock I'd made and frozen a couple of weeks ago. Chicken stock is definitely saltier, and any stock you buy at the grocery store has more salt than homemade. I found I definitely had to season with more salt than I expected, but still great flavours!

Roasted Squash Soup with Apple and Brie

- 1 large butternut squash

- 1 carrot

- 1 medium onion

- 1 leek, white portion only

- 2 tbsp butter

- 8 cups stock (chicken or vegetable)

- 1 apple, peeled & chopped

- 1 bay leaf

- 1 tsp sugar

- salt and pepper to taste

- 8 oz. brie cheese

- snipped chives

Cut squash in half lengthwise and remove seeds. Place cut-side down on pan and bake at 350 F until tender, about 45 minutes.

Chop carrot, onion and leek into 1" pieces and place in large pot. Gently saute with butter, being careful not to brown. Add cooked squash to vegetables. Add broth and bring to a boil. Add apple, bay leaf and sugar. Simmer, uncovered for 40 minutes.

Remove bay leaf and puree soup in batches. Season with salt and pepper to taste.

To serve slice off rind of brie and cut brie into 1/2" pieces. Place cheese in bottom of bowl and fill with hot soup. Garnish with chives.