In Wickwood's Kitchen ...
CHEESE & SAUSAGE COCKTAIL PINWHEELS
Over the past several months, these have become
everyone’s favorite appetizers --- both at The Inn and at Home! We
happily share this recipe with you!! Do try our Variations or be
creative and make your own with sun dried tomatoes, caramelized onions,
chopped soppressetta, arugula, pesto --- well, you get the picture.
1 sheet frozen puff pastry,
thawed* (half a 17.25 ounce package)
8 ounces Roquefort or other good
quality blue cheese
8 ounces shredded Mozzarella
1 large egg, lightly beaten with
1 teaspoon cold water
1. Preheat oven to 400° F.
Butter a large cookie sheet.
2. Open the sheet of puff pastry and flatten with a rolling pin. Crumble
the blue cheese on the pastry, leaving a ½ inch border all around. Roll
up the pastry, tightly, the long way; as you would a jelly roll.
3. Cut into approximately 20 1/3 “thick" slices with a sharp knife.
Place the rounds on the cookie sheet and; brush with egg wash. Bake
until puffed, golden, and crispy, approximately 20 - 25 minutes.
4. Remove with a spatula to a serving plate and serve immediately with
plenty of cocktail napkins. Makes approximately 20 pinwheels
*We prefer DuFour or Pepperidge Farm Puff Pastry
Note: These can be made through Step Two, wrapped in plastic wrap and
refrigerated for 6-8 hours then proceed to Step 3.
Second Note: These are also delicious using the same method with the
½ pound spicy breakfast sausage,
raw, (truly) spread over puff and 1 cup grated Parmigiano Reggiano
1 cup shredded Mozzarella, 1 Cup
grated Parmigiano Reggiano or Assiago cheese and two tablespoons minced
sage, basil, or, chives.
BOOZEY RICES WITH NUTS AND BERRIES
We’ve made variations of this festive rice dish for over thirty
years….and can guarantee that you and your guests will dive into it and
it will soon become a part of your repertoire. You can vary almost every
ingredient…the rice, the citrus, the dried fruits, the nuts, the herb or
the booze and still love it. Because of its versatility, you can serve
it often all year long! Serves 12
1 cup wild rice, cooked until al
dente according to package instructions
1 cup brown rice, ditto
2 cup toasted pecan halves (or
almonds, hazelnuts, or walnuts), coarsely chopped
2 cup golden raisins (or dried
currants, cherries, or cranberries)
3 oranges, zest and juice (or
lime, lemon) ¼ to ½ cup Marsala, dry sherry, Grand Marnier, or
Amaretto (all optional, but delicious)
½ cup olive oil
8 scallions, green part only
½-1 cup fresh mint, minced (or
parsley, dill, chervil) Freshly ground black pepper and sea salt,
1. After cooking, let
rice dry out on baking sheets for thirty minutes.
2. Mix all together in a large bowl, tossing well. Combine mixture well,
taste, adjust seasoning, and let stand for two hours (covered) to allow
flavors to develop. Toss and taste again before serving at room
3. Refrigerate leftovers and return to room temperature or gently heat
THE ONLY FRUITCAKE WE'VE EVER LOVED!
This has long been a Holiday tradition in our home. We heat it gently
and serve it with Warm Whiskey Sauce --- Just a tiny piece warms the
cockles of your heart. We actually think it’s quite delicious with or
without the sauce!!!
We have otherwise agreed with Johnny Carson that there really is only
one fruitcake that everyone keeps passing around year after year after
1. Preheat oven to 325° F.
Butter three 9x5x3 inch loaf pans. Line the bottom and sides with foil
and butter the foil generously.
2. Combine the dates, walnuts, and cherries in a very large bowl or
roasting pan. Sprinkle with the all-purpose flour and toss to coat well,
separating the dates with your fingers.
3. Combine the egg yolks and the sugars in a large mixer bowl; beat
until light and fluffy. Beat in the butter, cream, vanilla, orange zest,
and almond extract. Mix the whole wheat flour and baking powder
thoroughly in a small bowl; stir into the batter with a wooden spoon.
4. Beat the egg whites in another large mixer bowl just until the peaks
are stiff. Fold a quarter of the egg whites into the batter to lighten
it, and then fold in the remaining. Pour the batter over the date
mixture and mix well to coat all the fruit and nuts. Spoon into the
prepared pans, dividing evenly and mounding the batter slightly in the
5. Cover the pans with buttered foil. Bake 40 minutes; remove the foil
from the tops. Continue baking until the centers are firm to the touch,
15-20 minutes longer.
6. Cool the cakes in the pans on wire racks. Remove from the pans; wrap
tightly in foil The fruitcake can be eaten the next day or stored in a
cool place up to 2 weeks. Makes 3 cakes.
WARM WHISKEY SAUCE
5 large egg yolks
½ cup sugar
¼ cup Irish whiskey or bourbon
1. Beat the egg yolks and sugar in a bowl with an electric mixer until
pale yellow. Transfer the mixture to the top of a double boiler and
place over cold water.
2. Cook, stirring constantly, over medium to high heat until the water
boils, and the mixture in egg mixture becomes thick and creamy. Add the
whiskey and simmer a few minutes longer.
3. Serve warm or at room temperature. Whisk before serving.
Yields: 1 cup
THE TASTE OF CHRISTMAS CRANBERRY CAKE
This is the star of any Holiday Brunch or Dessert Table. Warm, with a
dollop of whipped cream its sweet and tart flavors titillate the palate
in the most pleasant ways!
1½ cups sugar
1 teaspoon cinnamon
½ teaspoon cloves
Zest of 1 lemon
2 tablespoons lemon juice
4 cups fresh or frozen (thawed)
1½ cups cake four
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons unsalted butter,
½ cup each white and brown sugar
2 large eggs ¾ cup sour cream
1 teaspoon vanilla
1. Preheat oven to 350°
F. Butter a 10” spring form pan generously and wrap the bottom and sides
with foil. Set aside.
2. Melt butter in a medium saucepan over medium heat. Add sugar, lemon
juice and zest, cinnamon and cloves. Cook, stirring frequently, until
sugar dissolves, about 5 minutes. Add cranberries and coat evenly with
the sauce. Pour into spring form pan. Spread evenly, and set aside.
3. Sift flour, baking soda and salt onto waxed paper, and set aside.
4. In a medium mixing bowl using an electric mixer, cream butter, sugars
until smooth and fluffy (about 1 minute) Add eggs, 1 at time, mixing
well after each addition. On low speed add half of flour mixture,
missing until combined. Add sour cream and vanilla, mix until combined.
Add remaining flour mixture; mix until smooth. Transfer to spring form
pan, spreading evenly over top of cranberries.
5. Bake approximately 50-60 minutes in middle of oven, test with a
toothpick inserted in center. Cake is done when it comes out clean. Cool
on wire rack for 10 minutes. Carefully remove foil lining and run knife
around edge of pan to loosen cake. Invert onto a serving place. Remove
pan sides and bottom, and serve immediately or served within 6 hours at
room temperature, at best.