Xmas Nibbles

Johnny

I love trying out cooking something new when you have family and friends over for Christmas drinks. So when my wife invited our neighbours and friends over this weekend I looked for some interesting treats to have a go at and of course they had to feature sourdough.

The first one I found in the Sydney Morning Herald magazine and it was the wonderful colours and different textures of crunchy baked sourdough and creamy blue-vein cheese, salty proscuitto with the tart, juicy peach on top that caught my fancy. Here is the link to the recipe for Prosciutto, peach and blue-cheese croutons. This is apparently what they call a canape. Which is just a fancy name for finger food. This required me to bake some mini sourdough baguettes, something I have never done before. 

Ingredients:

  • 590 g white flour 
  • 10 g whole meal flour
  • 420 g water
  • 90 g ripe 100% hydration sourdough starter
  • 13 g salt
  • 1 tsp dried yeast

I was quite happy with my first attempt at baguettes and the slices baked up into great crunchy bases for these excellent xmas nibbles. Everyone loved them..

 

My other contribution to a great night also turned out a treat. This time I found my inspiration from Nigella Lawson when I saw her stuffing a large sourdough miche with cocktail sausages baked in wholegrain mustard and ginger jam. Nigella's recipe is delicious and combines two of my favourite things; sourdough bread and a really nice tasty sausage. (not to mention the prospect of all that crusty bread soaking up the juices from the yummy sausages and marinade!)

For the miche I wanted a large round with a thick crust and some rye and wholemeal for flavour. These were my Ingredients:

  • 900 g white flour 
  • 60 g dark rye flour 
  • 60 g whole meal flour
  • 600 g water
  • 360 g ripe 100% hydration sourdough starter
  • 23 g salt

 

I used BBQ and pork chippolatas for the sausages and some Ginger, lime and lemon jam I had sitting in the cupboard which nobody really liked- but it worked really well for Nigella's recipe.

Hope everyone bakes something special this Christmas.

Happy Christmas...Johnny

 

Replies

rossnroller 2010 December 20

That combo of blue cheese, proscuitto and peach is a classic. Your canapes look marvellous, and I bet they tasted every bit as good as they look. In fact, you've just provided the idea I've been looking for for something special to precede Christmas dinner. I find baguettes a pain (no pun intended) to make, and mine never look as good as those beauties you turned out, so will sub mini-slices of SD bread, but the rest is just perfecto! So thanks - and enjoy the festive season!

Midnite Baker's picture
Midnite Baker 2010 December 22

YUM!!  Bet you didn't have any leftovers, either.  Bookmarked this page for later use. Thanks for sharing.           Merry Christmas and Happy New Year.

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