Posted in Friends, Life abroad, Recipes, tagged appetizer, easy, fast, feta, grape leaves, grill, party, recipe on June 22, 2011 |
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Although the lentil and brown rice stuffed grape leaves were my most recent leaf stuffing adventure, they were not my first.
My first attempt at stuffing grape leaves was made using a simple recipe with feta cheese and flavored honey.
I brought these fancy tasting, minimal effort treats to a barbeque at my friends’ house a couple weeks ago.
The combination of ingredients might seem odd, but the salty, sweet, herby taste caught everyone off guard and filled their eyes with an “mmmmhhh” expression. Once their mouths were empty, everyone was commenting on the deliciousness of these stuffed grape leaves.
To make the flavored honey, simply mix fresh rosemary, oregano, and pepper with honey. The original recipe called for pink pepper berries, but I substituted ground white pepper instead.
Spread a small amount of the honey onto a pickled grape leaf, layer on a piece of feta then top with more honey.
Not only does the honey taste amazing, it helps to ‘glue’ the grape leaf folds in place.
Fold the leaf around the feta then secure closed with a wooden skewer.
This recipe made 8 appetizer-sized bites which were later cooked on the grill until the cheese and honey had melted together.
My only regret is that I didn’t double the recipe.
Grilled Feta Stuffed Grape Leaves
From Schrot und Korn magazine
- 8 pickled grape leaves
- 50 grams liquid honey
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh oregano, finely chopped
- 1 tablespoon pink pepper berries
- 400 grams goat cheese feta
- 2 tablespoons olive oil
- 8 small wooden skewers, soaked in water to prevent burning
- Rinse and dry the pickled grape leaves, cut the feta cheese into 8 pieces.
- In a small bowl, combine the honey, rosemary, oregano and pepper berries.
- Place about half a teaspoon of the honey mixture onto the middle of each prepared grape leaf. Layer a piece of feta then another half teaspoon of honey. Sprinkle with sea salt, if desired.
- Fold the grape leaves and secure closed with a wooden skewer.
- Before grilling, brush each prepared leaf with olive oil. Grill on both sides about 5 minutes.
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Happy Monday Everyone!
I hope your weekend was a good one and you were able to spend time with all the important fathers in your life.
Today went very quickly. By the time I came home from work, I was hungry.
Not only was I hungry and needed to eat in a hurry, but I was craving more goat cheese after my delicious lunch salad.
Butter lettuce, fresh goat cheese from the market, red peppers and balsamic glaze.
Dinner was inspired by my assistant and a recipe she told me about involving goat cheese, butternut squash and puff pastry.
My time spent in the French region at the market yesterday is also probably to blame for this wonderful creation!
Apple, Red Onion and Goat Cheese Pastry
- 1 roll puff pastry
- 1 small container reduced-fat créme fraîche
- 1 red onion, thinly sliced in rings
- 1 roll goat cheese, sliced
- 1 apple, thinly sliced
- fresh rosemary, finely chopped
- 1 egg, beaten
- Preheat oven to 430° F (220° C.) Unroll the puff pastry and place it on parchment paper on a cookie sheet.
- Spread the créme fraîche over the pastry, leaving a half-inch border.
- Layer the red onions, apples, and goat cheese, sprinkle with the chopped rosemary.
- Brush the pastry border with beaten egg.
- Bake for 10-15 minutes in the preheated oven, until the cheese is melted and the pastry is golden brown.
All that you need, minus the rosemary.
The hard part is already done for you.
A creamy foundation
Sweet red onion rings
I wasn’t sure about the apples so only used half.
Next time I’m going all out as the apple added the perfect sweetness.
Gotta love the goat cheese!
Fresh rosemary sprinkles
Baked until flakey and golden brown.
Served with steamed broccoli.
So rich and luxurious!
From start to finish, this recipe took no more than 25 minutes to complete. The result was amazing!
Too rich for a meal, this would make the perfect appetizer. Pair it with a nice white wine and you’re set to go. Compliments will most certainly ensue.
Give it a go!
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