Dips for your festive gathering
Dips for your festive gathering
Home for Christmas #5
Welcome back to Home for Christmas series - edition #5
There are only eight days to go, so I am already well into the swing of Christmas recipe creation. After cooking almost continuously for two weeks my head is spinning, and I am definitely emanating the distinct aroma of garlic and aromatic spices, aka mulled wine. Perhaps that explains the spinning?!
It certainly explains the dream I had last night that featured shrimp cocktails. The nightmarish scene was scarily vivid; I was hosting a festive cocktail party when suddenly all the shrimp came alive and started stealing everyone’s dirty martinis. Horrifying.
Notwithstanding fevered dreams, I promised you savory recipes, so today I present you with two dips that are perfect appetizers for your upcoming festive gatherings.
Marbella Dip
Inspired by the famous Chicken Marbella recipe featured in The Silver Palate cookbook, as well as Chef Thomas Keller’s method for whipping Brie, I decided to create a dip that combines the perfect balance of sweetness, saltiness and acidity.
Trust me when I say, you should double (or even triple) this recipe, it is simply that good.
Marbella Dip
Ingredients
Whipped Brie
400g Brie cheese, at room temperature, rinds removed
40ml olive oil
1 tbsp water
Marbella topping
135g mixed olives, pitted
3-4 Medjool dates, roughly chopped
2 tbsp capers + 1-2 tsp of brine
2 tbsp white wine vinegar
1 bay leaf
1 tbsp oregano, dried
3 garlic cloves, thinly sliced
50 g brown sugar
50 ml extra virgin olive oil
Method
Whipped Brie
After you have removed the rind, cut the Brie into cubes and then place the cheese in the bowl of a stand mixer with the paddle attachment*.
Then, add the 40ml of olive oil and 1 tablespoon of water. Beat on medium-high speed until fluffy - this will take approx. 5-6 mins. From time to time, scrape down the sides and bottom of the bowl.
*Although the Brie is effectively being creamed, on this occasion, using the paddle attachment avoids time wasted removing the cheese from the whisk wires.
Marbella topping
Place the olive oil in a small-medium pan and on low-medium heat sauté the sliced garlic for 1-2 minutes, stirring continuously until the garlic starts to turn a light golden brown.
Then, add the dates, olives, capers, brine, herbs, white wine vinegar and finally brown sugar. Pan fry on low-medium heat for a further 3-5 mins, stirring regularly.
Keep in a warm place until ready to serve.
To serve
Drizzle a little honey on the top, scatter some lemon zest and serve with a warm sourdough baguette.
Spiced Honey & Date Goat’s Cheese Cloud Dip
Ingredients
Cheese dip
250 g / 10 oz soft goat’s cheese, crumbled
250 g / 10 oz cream cheese
20 g/ 1 tbsp honey
½-1 tsp warm spice mix (such as cinnamon/nutmeg/clove etc)
1 tbsp extra virgin olive oil Salt & pepper (don’t be shy)
Toppings
6 slices bacon or prosciutto, roughly chopped
5 large Medjool dates, roughly chopped
½ tsp EVOO
Warm spice blend, a pinch
Honey drizzle
85 g/ ¼ cup honey
1 tsp warm spice mix (cinnamon, nutmeg, clove etc)
Dash of Tabasco
Salt, to taste
Rosemary, to garnish
Method
Dip
In a medium bowl, combine all dip ingredients.
Toppings
In a medium saucepan over medium heat, fry the prosciutto or bacon until very crispy - is there any other way?!
Remove the bacon and in the same pan again over medium heat, fry the dates for 2-3 mins together with extra virgin olive oil, 1 tbsp of honey, a pinch of spice and preferred seasonings.
Remove the dates and set aside.
Honey drizzle
To the same pan add the honey, spice, Tabasco and salt.
Simmer for 1-2 minutes whilst gently stirring. Store the honey in a heatproof dish and keep warm until serving.
Note: Using the same pan not only reduces washing up but also retains the flavors from the prosciutto and dates. What a win!
That’s it for today! Check back for more festive recipes this week!