Day 6! We are officially at the half way mark! Three days until Christmas! Nine days until New Year’s Eve! Six more recipes to go! I am not sure whether those exclamation marks signify enthusiasm or fear. I do know I am amazed at how quickly this month is moving.
This is the first vegetarian canapé of this year’s “12 Days” and while it is a bit old school it was a real hit at the Food Bank Fundraiser. These are elegant and a great mix of textures and flavours. The earthiness of the roasted potatoes is the perfect vessel for the salty, creamy punch of the Stilton cream and the sweet crunch of the candied walnuts.
The very best part? These can be made up to two days ahead. Just roast the potatoes, fill them with the Stilton Cream, cover and refrigerate. Before baking let them come up to room temperature, pop them in the oven and when they emerge simply garnish with the candied walnut and a sprig of parsley.
Roasted Red Potatoes with Stilton Cream and Candied Walnuts
Recipe is from Dish Entertains by Trish Magwood
For the candied walnuts:
20 walnut halves
1/4 cup brown sugar
Pinch of fine grain sea salt
For the potatoes:
2o baby red potatoes
1/4 cup olive oil
Fine grain sea salt and freshly ground black pepper
7 oz (200 g) Stilton, crumbled
1/2 cup of softened cream cheese
3 tablespoons (50 ml) of heavy cream
To make the candied walnuts:
Preheat the oven to 360 ºF (176 ºC) and toss the nuts with the sugar and the pinch of salt. Spread on a baking sheet lined with a sheet of parchment and bake in the preheated oven for 12 minutes or so, stirring once or twice during the baking time. Remove from the oven and allow to cool.
To make the potatoes:
Preheat the oven to 425 ºF (218 ºC). Trim a sliver of the top and the bottom of each of the potatoes so that they have a stable base for them to sit. Cut in half horizontally and then using a melon baller carefully scoop out some of the potato flesh making space for a generous teaspoon of the Stilton cream. Toss the prepared potatoes with some salt and pepper and place on a baking sheet, hollowed side down. Roast in the preheated oven until tender and golden 20 to 30 minutes. Remove from the oven and set aside to cool.
In a medium bowl mix the crumbled Stilton, the cream cheese and the heavy cream. Season with salt and pepper.
Preheat the oven to 425 ºF (218 ºC). Place the potatoes on a baking sheet, hollowed side up. Spoon a generous teaspoon of the Stilton cream into each of the hollowed potatoes. Bake until the Stilton cream has just started to melt and the potatoes are warm, about 6 minutes.
Remove from the oven and place on a serving platter. Top each potato with a walnut half and a sprig of parsley. Serve.
Makes 20 hors d’oeuvres.