On Sat, 24 Dec 2011 14:24:04 GMT, "I'm Back!!"
> wrote:

> have a great
> Christmas celebration. I've started on my Christmas lunch already.....
> made the prawn spread for the prawn toasts, also got some *DAMN* good
> Chorizo and made some paprika mayo for Prawn Pinchos........
>
> http://www.taste.com.au/recipes/2629...moky+paprika+m
> ayonnaise

Those are right up my alley, simple and delicious! I like that they
gave permission to use something other than chorizo, because Spanish
style is almost as scarce as hen's teeth in these parts. Mexican
style is the norm here.
>
> Got the two types of chooks ready for the spit roaster, and the veges
> ready for the oven, and dessert is almost done, just have to make some
> Baileys truffles in the morning (if I feel like it).

I have to pry myself away from the computer and get going (after the
house warms up a bit). I made my doughs, filled spice jars with
homemade seasoning mixes and labeled them last night, but the rubber
needs to hit the road this morning. Here is an appetizer recipe
that's been sitting overnight in the refrigerator, waiting for me to
cut it into rounds (I made a log to slice) and bake.

Stilton and Rosemary Shortbread
http://www.closetcooking.com/2011/12...hortbread.html

Makes 18-36 cookies

A buttery savory shortbread with tangy stilton cheese, rosemary and a
touch of pepper.

Ingredients

1 cup stilton, rooms temperature and crumbled
1/2 cup (1 stick) butter, room temperature
1 cup flour
1/2 cup cornstarch
1/4 teaspoon salt
1/2 teaspoon coarse grain pepper
1 tablespoon rosemary, chopped


Directions

1. Cream the cheese and butter.

2. Mix in the flour, cornstarch, salt and pepper.

3. Mix the dry ingredients into the wet ingredients followed by the
rosemary.

4. Shape the cookies as you like and place them on a parchment lined
baking sheet with an inch of space between them.

5. Place the baking sheet in the fridge and chill for at least 30
minutes.

6. Bake in a preheated 350F oven until they just start to turn a light
golden brown, about 8-14 minutes, remove and let cool.

Note: The shortbread will still be soft when it is done but it will
crisp up as it cools.

*The recipe doesn't give dimensions, so I made the log between 1.5 and
2 inches in diameter and plan to cut the rounds a "generous" quarter
inch, but not over .5 inches thick.


--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.