Don’t you just love it when recipes turn out amazingly well… Ah bliss.
So, on this Labour Day Monday, I decided to knock off two more recipes to bring the completed total to 66 of 90. That’s 24 to go! I have my doubts about a couple due to my inability to find key ingredients (i.e. cheddar grits – cannot find grits anywhere…) but we’ll see as things get closer to the end. Do they have mail order grits? 🙂
First up were Chive Risotto Cakes.
This is what they looked like when they were first added to the pan. I prepared the mixture earlier in the day and let it sit in the fridge for a few hours. The mixture is made up of arborio rice (cooked), with minced chives, shredded Fontina cheese, egg, Greek yogurt, salt/pepper. When ready for cooking, made small patties and coated them in panko crumbs and fried them up.
Here they are after the flip:
Mmmm crispy crust. Surprisingly, we had never had Fontina cheese before (or that we could recall). It’s got a bit of tang to it which really came out. The best way to describe the taste/consistency was almost like a hash brown but with an added richness and zing from the chives. Very good.
Staying warm in the oven:
Success. I’m bringing one for lunch tomorrow. 🙂
Dessert was a Pumpkin Roulade with Ginger Buttercream. It’s like a Thanksgiving Yule Log – the flavours were very “Fall” which fit perfectly with the weather we’ve been having lately.
Here is the cake (cooked in a sheet pan, laid out on a clean dish towel sprinkled with icing sugar):
Next, while it’s still warm, roll it up in said dish towel to form the roulade shape:
While I waited for it to cool (completely), I made the filling. Mascarpone cheese, icing sugar, bit of cream, minced crystallized ginger. Awesome.
When ready, unrolled the cake, spread the filling, then rolled it up again:
Isn’t it cute? Once it was assembled, I cut off both ends to make it clean (yes, I ate one of the ends – I have to test these things out before serving them – you know, for research purposes). *blinkblink*
The cake was very moist and tasted like pumpkin and holiday spices. The filling was smooth and had just enough richness and the zing of the ginger was fabulous. It would be perfect with coffee.
My husband and I really liked both dishes. The chive risotto cakes could be served as an appetizer (one per person), or served as a side dish or main – very versatile.
Excellent results this evening – I’m very pleased. 🙂