March 05, 2007

Monthly Mingle-Savoury Cakes

I'd say, I'm not the biggest fan of cheese but I constantly enjoy different cheeses at different times, just to understand the differences between them. There is a huge range of cheeses made in New Zealand, and I haven't arrived to taste even a quarter percentage of the products just yet. I always in fact go back to the same cheeses because I find the texture was lovely and I enjoy the taste. I do love various types of blue cheese, Edam, either Mozarella or Brocconcini, Camembert, Gouda, Gruyere, Stilton, Smoked Cheddar, and any sort of creamy Brie.

At Stone Willow cafe one day, they had fried Camembert served with chunky plum sauce and they were very generous enough to tell us how to make those little treats. I and Mum made them occassionally afterwards. They were best enjoyed while are not losing their soft melted texture inside the crumbs.

I often think that cheese or cheese wafers would be best enjoyed alongside a wide range of wine, and because I don't drink alcohol, I don't really bother to make cheese wafers. Then, Matt Greenwood, the Master of Tea, has a different opinion that tea can be enjoyed with cheese wafers as well. He wrote several dishes and cakes (issued on Dish magazine, Issue 05, August-October 2005) that are matched to some certain tea. These wafers are best enjoyed with Darjeeling tea, as he wrote.

Darjeeling: grown at high elevation on the steep slopes of the foothills of the Himalaya's Darjeeling is a 'unique tea experience'. It is known as the Champagne of teas, a fitting comparison given its rarity and price, as well as its pale colour. Of the diverse tastes of various Darjeelings Greenwood selects those picked in late June, from the second of the three flush growths, as the best. Full-bodied teas with an intense initial flavour, often described as muscatel or peach skins.” [Margaret Brooker. Cuisine. Issue 108 January 1005. p.52].

This is my entry for Monthly Mingle-Savoury Cakes edition which is hosted by Meeta of What's for Lunch Honey. Thank you Meeta for organizing this for us.

Pine Nut Wafers with Blue Cheese and Balsamic Pears

Source: Matt Greenwood. Published at Dish magazine. Issue 05. August-october 2005.


¾ cup pinenuts, toasted, 1 cup flour, pinch salt, 1 tsp finely chopped rosemary, 50g cold butter cut into small dice, 50g blue cheese, crumbled

Blue Cheese topping

125g creamy blue cheese, 100g mascarpone, 3 Tbs finely shredded mint leaves

Balsamic Pears

1 Tbs balsamic vinegar, 3 Tbs apple cider vinegar, 2 Tbs caster sugar, ½ tsp freshly ground black pepper, 2 firm pears

Wafers: Place the pinenuts, flour, salt and rosemary in a food processor and pulse to combine. Add the butter and pulse until it resembles coarse crumbs. Add the cheese and pulse just until the dough starts to come together. Remove and roll into a log shape. Wrap well in plastic wrap and place in the refrigerator overnight.

Preheat the oven to 180C.

Slice the chilled dough into 5mm slices and place on a tray lined with a non-stick sheet or baking paper. Bake for 12-15 minutes until golden brown and the centre is firm. Do not allow them to get too dark. Transfer to a rack to cool. Store in an airtight container.

Topping: Combine the ingredients and mix well.

Pears: Place the two vinegars, the sugar and pepper in a large saute pan and stir over medium heat until the sugar is dissolved. Peel and very thinly slice the pears and add to the pan. Simmer for 3-4 minutes until the pears have softened a little and are glazed with the syrup. Set aside to cool.

To serve: Spread a little blue cheese on each biscuit and place 1-2 slices of pear on top. Garnish with a mint sprig if desired.

Bahasa Indonesianya

Wafer dari Pine Nuts dengan Blue Cheese dan Balsamic Pears

Source: Matt Greenwood. Published at Dish magazine. Issue 05. August-october 2005.


¾ cup pinenuts, panggang, 1 cup tepung, sedikit garam, 1 sdt rosemary cincang, 50g mentega dingin iris dadu, 50g blue cheese, remas hingga menjadi remah-remah

Blue Cheese topping

125g creamy blue cheese, 100g mascarpone, 3 sdM daun mint cincang

Balsamic Pears

1 sdM balsamic vinegar, 3 sdM apple cider vinegar, 2 sdM caster sugar, ½ sdt freshly ground black pepper, 2 buah pir yang masih mengkal tapi sudah matang

Wafers: Masukkan pinenuts, tepung, garam dan rosemary di dalam food processor dan pulse sampai tercampur rata. Tambahkan mentega, dan pulse lagi sampai menyerupai remah-remah yang kasar. Tambahkan keju dan pulse lagi hanya sampai adonan mulai berkumpul. Angkat dan gulung. Bungkus dengan plastik, lalu simpan dalam kulkas semalaman.

Panaskan oven suhu 180C.

Iris-iris setebal 5mm, lalu letakkan di atas loyang yang sudah dialasi kertas roti. Panggang selama 12-15 menit sampai kekuningan dan tengahnya sudah mengeras. Jangan biarkan jadi terlalu coklat (kalau kelamaan di oven). Letakkan di atas rak sampai dingin. Simpan dalam toples kedap udara.

Topping: Campur semua bahan jadi satu dan aduk rata.

Pears: Masukkan kedua cuka, gula dan lada dalam satu wajan besar dengan api sedang. Aduk hingga gula larut. Kupas pear dan iris2 tipis, lalu tambahkan ke wajan. Masak sebentar 3-4 menit sampai pear menjadi lembut dan telah menyerap sirup (warnanya jadi coklat dan mengkilap karena dibalut sirup yang mengental). Sisihkan hingga dingin.

Penyajian: Sendokkan sedikit blue cheese ke atas biskuit, lalu pear dan hias dengan mint kalau suka.

Next time there's a cheese and wine event, I will bring tea myself. Isn't it great?


Rasa Malaysia said...

I love little finger food like this...pretty and very tasty looking.

Arfi Binsted said...

yes, so do i. thanks for coming by!!

Meeta said...

Arfi! This is gorgeous. A fantastic creation and something I just have to try.

Arfi Binsted said...

meeta-thanks for hosting MM, otherwise i won't try these little wafers.