GET THE COOKS OUT OF THE KITCHEN
Make-ahead treats will let everyone enjoy the party
Makes: 6 dozen rolls
■ 1/2 cup (125 ml) finely chopped onion
■ 1 tbsp (15 ml) olive oil
■ 1 pkg. (10 oz/284 g) frozen chopped spinach, thawed and squeezed dry
■ 8 oz (226 g) ricotta cheese
■ 4 oz (114 g) cream cheese, softened
■ 4 oz (114 g) feta cheese, crumbled
■ 1 egg, beaten
■ 1/4 tsp (1 ml) dill weed
■ Dash nutmeg
■ Dash freshly ground pepper
■ 15 sheets phyllo pastry
■ 1 cup butter, melted
1. In a large frying pan over medium heat, sauté onion in oil until tender.
2. Reduce heat to low and add next 4 ingredients (spinach through feta cheese). Remove from heat and blend in egg and seasonings.
3. Brush 1 sheet of phyllo pastry with butter. Top with 2 additional sheets of phyllo, brushing each sheet with butter.
4. Spoon 1/2 cup (125 ml) filling into a 1 1/2-inch (3.75-cm) wide strip down long edge of pastry. Roll up pastry to enclose filling.
5. Place roll, seam side down, on a greased cookie sheet. Brush with butter. Repeat procedure to make 4 more rolls.
6. Freeze rolls for 30-40 minutes. Slice rolls into 1-inch (2.5-cm) pieces. Place seam side down on a greased cookie sheet. Bake at 350 F (175 C) for 15-20 minutes or until golden brown. Serve warm.
ROCKY ROAD BARK
Makes: about 1 3/4 lbs (800 g)
■ 4 cups (1 L) dark chocolate-flavoured dipping wafers
■ 2 cups chopped walnuts
■ 2 cups miniature marshmallows
1. Line a jelly-roll pan with nonstick foil. Melt dipping wafers in a large heavy saucepan over low heat, stirring frequently until smooth. Remove from heat and cool for 5 minutes. Gently stir in walnuts and marshmallows.
2. Pour mixture into prepared pan and spread evenly. Refrigerate for 1 hour or until firm.
3. Break bark into pieces. Store in an airtight container in a cool dry place for up to 1 week or freeze for up to 6 weeks.
ATCO BLUE FLAME KITCHEN
Don’t want to be stuck in the kitchen when you have guests? These crowd pleasers can be made ahead of time, so all you need to do is reheat and entertain.
We transform the Greek favourite spanakopita into rolls for a bite-sized snack. Crisp phyllo pastry encloses a warm, cheesy spinach filling, featuring ricotta, feta and cream cheese.
Pears and ginger are a classic pairing. Together with vanilla and brown sugar, they form the sweet and spicy filling in our tarts.
Using just three ingredients, our Rocky Road Bark is a snap. The recipe can be adapted with different nuts and candies; you can even try adding dried fruit and/ or cereal for one-of-a-kind gifts.
Calgary-based ATCO Blue Flame Kitchen has been providing advice on food, cooking, recipes and other household topics for more than 80 years. Their cookbooks include Everyday Delicious and From the Grill.