ENOKI ROLLS

As you can probably see, I am still addicted to the Real Women of Philadelphia contest.  But the contest is over now so I can be honest and recommend you actually use goat cheese or organic cream cheese....

Enoki rolls are delicious and elegant appetizers to serve to your guests this spring. Thin slices of prosciutto enclose creamy cheesy creminis, chives, and crunchy enoki mushrooms. A "must try" recipe, you won't be disappointed!

• Prep time: 10 minutes
• |
• Cook time: 5 minutes
• |
• Total time: 15 minutes
• |
• Servings: 16

• 2 tbsp. of extra virgin olive oil
• 1/4 cup(s) of minced shallots
• 1/2 pound(s) of fresh cremini mushrooms, wiped clean and chopped
• 1 tbsp. of brandy
• 2 tsp. of fresh lemon juice
• 8 ounce(s) of organic goat cheese (chevre) or organic cream cheese, room temperature
• 2 tbsp. of minced fresh chives
• 1/2 tsp. of sea salt
• 1/4 tsp. of freshly ground black pepper
• 12 slices Italian prosciuotto, each cut into 4 rectangles
• 1/2 pound(s) of fresh enoki mushrooms
• 32 2" pieces of fresh chives

Steps

1. Heat a large skillet over medium heat.
2. Add the olive oil, shallots, and mushrooms and saute for about 5 minutes, or until the mushrooms are nicely browned and soft.
3. Add the brandy and lemon juice, and stir until the liquid is absorbed, about a minute.
4. Remove from heat and spoon into the bowl of a food processor.
5. Process until the mushrooms are finely chopped. Be sure to use a spatula to scrape down the sided of the bowl.
6. Blend together the cream cheese and chives with an electric mixer.
7. Stir in the mushrooms, sea salt, and pepper.
8. At this point you can refrigerate the mix until you are ready to assemble the rolls, or you can proceed to the next step.
9. Spread a thin layer of the cream cheese blend onto a piece of the prosciutto. Lay a few of the enoki mushroom on the end closest to you, along with a few chives.
10. Ensure that the chives and mushrooms stick out on either end for visual appeal, then roll them up tightly in the prosciutto.
11. Arrange on a serving dish with grated lemon zest and chopped chives around the edge of the plate.

MAPLE APPLE TART

I just entered my famous Maple Apple Tart recipe and demonstration video into the Real Women of Philadelphia contest for a chance to win $20 000!  Wish me luck!

MAPLE APPLE TART

It's spring and the maple sap is running!  Nova Scotia has many local producers of maple syrup, but this year my husband I decided to try our hand at making some from the maple trees on our property.  Wow! I have a whole new respect for maple syrup after that experience.  Did you know you need 40 litres of sap to make 1 litre of syrup?  It's Canada's liquid gold!  I wanted to create a recipe for this contest using what was available at the Farmer's Market at this time of year.  We filmed on May Day in Halifax, and the rhubarb and berries still weren't ready, but apples are still around, and there was lots of fresh maple syrup for sale.  I used to sell homemade baked goods at the Halifax Farmer's Market, and this Maple Apple Tart was a huge hit, so I've decided to share the recipe with all of you.  Hope you enjoy!

MAPLE APPLE TART

Crust:
1/2 cup unsalted organic butter, room temperature
1/3 cup pure local maple syrup
1 cup organic unbleached all purpose flour
1/2 cup organic whole wheat flour

Cream Cheese Filling:
10 oz original organic cream cheese, room temperature
1/4 cup pure maple syrup
1 organic egg
1 tsp pure organic vanilla extract

Apple Topping:
2 large organic apples, (Cortland or Spy) peeled and cored
2 Tbsp pure local maple syrup
1/2 tsp ground organic cinnamon
1/4 cup sliced almonds

Method:
Crust - Preheat oven to 450* F. Cream butter until light and fluffy. Drizzle in the maple syrup and continue to mix until well combined. Stir in the two flours until well blended. If it is still wet, you can add a little bit more flour. Press into the base of a 9" round springform pan or tart pan with a removable base to make an even layer. Create a 1" inch edge that presses against the sides of the pan. Set aside while you make the filling.

Cream Cheese Filling - Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-low speed until creamy, about 2 minutes. Scrape down sides of bowl, then gradually add the maple syrup. Scrape down sides of bowl; add the egg and mix well. Scrape down sides of bowl, and mix in vanilla extract and mix until very creamy and no lumps remain, about 2 minutes. Pour the filling into the prepared crust, and use a spatula to spread the filling evenly over the crust. Set aside while you make the topping.

Apple Topping -  Peel and core apples and cut them into thin slices. In a large bowl, shake the apples with the cinnamon and maple syrup until the apples are coated well. Arrange the apple slices, pinwheel fashion over the cheese filling. Sprinkle the almonds over the apples. Bake in a the preheated oven for 10 minutes, then reduce the heat to 400*F and bake for another 25 minutes until the filling has set. Cool to room temperature and chill 3-4 hours before serving.