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December 7, 2003  Cynthia's Corner: Tassies! Stay out of the Malls. Go to the Market Place! How to Make Love and Dinner at the Same Time Sweeps and Giveaways for December Recipe: Holiday Appetizer StrudelClick Here for our past issues. |  Food Arts Free Subscription |
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| Cynthia's Corner: Tassies, Tassies and more Tassies... If you do not know what tassies are, you are missing something wonderful! You just cannot believe how marvelous they are. So of course, I am going to share them with you. <GBG> Why should I be the only one so tempted? Rest of the Story |
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Sweeps and Giveaways at Chef2Chef this Month What’s new at Chef Revival? They have got a new handy and cleanable First Aid Kit, A New Drizzler Kit, The Famous CutRuler, A beautiful new Line Spoon and the "Got to Have" Bonetector! 10 winner’s will each receive a set of all of these new items. Register to WIN Here Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. Subscribe HereSalsaKiss.com WIN a 6-month Salsa Kiss Club of the Month Membership valued at $150! That's one specially selected free salsa and one free gourmet hot sauce every month for 6 months delivered to your door. Register to WIN here GatewayGourmet, we would like to offer you the opportunity to win 6 pucks (1.5 oz containers) of More Than Gourmet's Classic Stock Reductions. Demi-Glace, Chicken Sock, Venison Stock, Veggie Stock and more. Register to Win here Register to WIN a copy of Jerry Traunfeld's, The Herbfarm Cookbook. A must have for your cookbook collection Register to WIN here Last Month's Winners: Chef Revival Sweeps Winners were: Andra Erillo, Bill Bekaert, Joseph Perozzi, Timothy Austin, Alfred Van Dyke, Albert Lucas, Charles Christoph, Carol Russo, Joyce Dickason and Jonathan Fine. Winning Styles Cookbook Winners were: James Maiden, Joy Venters and Bill Boden. Bandana Bandito Sweeps Winner was Gerrie Reinhardt. |
| Holiday Appetizer Strudel Ingredients: 7 sheets Athens™ or Apollo™ Fillo Dough 1 Tbsp. butter 2 Tbsp. shallots, finely chopped 1 clove garlic, minced 2 cups shiitake mushrooms, sliced, stems removed 1 Granny Smith apple, peeled, cored and diced 1 teaspoon brandy 2 Tbsp. Madeira wine 2 oz. cream cheese, softened 1/4 cup sour cream 1 egg, lightly beaten 1/2 cup canned water chestnuts, diced 1 cup fresh Brussels sprouts, cooked and shredded 1/2 teaspoon fresh thyme, chopped 1/2 teaspoon caraway seeds salt & pepper to taste 1/4 cup light rye bread crumbs 1/4 cup butter, melted 2 teaspoons poppy seeds Procedure: In medium saucepan over low heat, melt 1 Tbsp. butter. Add shallots, garlic and mushrooms. Stir, cover and heat for 5 minutes. Add apple, brandy and Madeira. Cook until all liquid has evaporated, stirring occasionally. Cool. In medium bowl, combine cream cheese, sour cream and egg. Add water chestnuts, Brussels sprouts, thyme, caraway seeds, salt and pepper. Mix in cooled apple mixture. Fold in bread crumbs. To prepare large fillo strudel, layer 7 fillo sheets, brushing each with melted butter. Sprinkle each layer with poppy seeds, reserving 1/2 teaspoon to sprinkle on top of rolled strudel. Place cooled filling at one end of fillo, leaving 1” from end and 1” from each side free of any filling. Start rolling from edge containing filling. Once filling is enclosed, fold exposed edges in. Continue rolling to end of fillo stack. Place strudel roll seam side down on baking sheet. Brush top and sides with butter. Score top into 8 equal portions. Sprinkle top with remaining poppy seeds. Bake in preheated 350°F oven for 25-30 minutes or until golden brown. Serves 8 Recipe from Athens Foods Recipe Archives |
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