Monday, 17 December 2012

Stilton, Walnut and Honey Chicory Cups

It's started hasn’t it... The decadent Christmas onslaught of eating and drinking. I've had to print off a wall-chart of December to keep track of everything going on, most of which seem to be eating and drinking in different locations at all hours of the day... I've already had a work Christmas party which basically involved hours and hours of wine, I’m still feeling the after effects; another drinks party in the country, more civilised this time... and I have four more parties before the weekend even begins... I need to eat fruit and sleep lots to last the distance I think... 


I like the amount of tradition at this time of year, everyone seems to have little things set in stone that they always do and places they always go, different from each other. I like to invent new traditions too, Christmas Eve Eve supper is one of mine, by the fire in the house. Twixmas is another, a few friends and family over for a lunchtime drink and bite to eat between Christmas and New Year.

I'm looking forward to it all though, it's lovely seeing lots of friends and being all festive. I have food plans for some more potted pheasant, some smoked pheasant terrine, pickled grapes and roast duck. Some Christmas hot toddies and a few new canapés too. I'm going to read recipe books and watch television and cook, I'm quite excited...


These are my new favourite seasonal canapé, I think I have persuaded myself they are healthy because they aren't something balanced on fried bread, or something stuffed in a mini Yorkshire pudding... A little chicory cup laden with Stilton, honey and toasted nuts. Do not underestimate a canapé in a salad cup, they are really, really delicious! And they have the added bonus of being very simple, you just toast some nuts, sprinkle some Stilton and drizzle some honey... easy!


Simply toast some walnuts in a dry pan until they begin to brown, 50g will make about 20 canapés. Then divide 3 chicory heads into separate leaves, you can use red or white chicory, both are delicious. Roughly crumble about 50g of Stilton equally between the leaves. Then top the walnuts and Stilton with half a teaspoon of honey per leaf. You can add a tiny pinch of rock salt too if you fancy... The bitter chicory is delicious with the creamy cheese, sweet honey and toasted crunchy nuts, simple but amazingly tasty...


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