Thrifty & Organic December:
It’s Party Time!
A Fabulous Collection of Canapés & Party Food Recipes
Core Ingredients for December:
Ham or Gammon; Stilton Cheese; Red Cabbage; Salmon; Brussels Sprouts; Oranges
Menu Plan and Recipes for DECEMBER:
Verrines of Brussels Sprout Velouté (Creamy Brussels Sprouts Soup)
Mini Yorkshire Puddings with Spiced Red Cabbage and Ham
Stilton and Walnut Open Danish Sandwich Toasts with Cranberry Relish
Mini Soda Bread Scones with Smoked Salmon and Chive Cream
Mini Clementine Jelly Trifles
Welcome to my Thrifty and Organic meal plan for December; this month it’s all about the festive period, not unsurprisingly, and I have a sparkling menu of party food and canapé recipes to share. I love a good party, and the 1st December marks the party season for lots of us I know…….it’s officially Advent, the first Sunday in Advent falling on the 30th of November this year, so it’s time to start planning those menus for special family gatherings, as well as party fun with friends.
I am thrilled with today’s menu and selection of recipes, as were my friends when they came over for Sunday dinner last week and gallantly offered to be guinea pigs for these tasty canapés! With the seasonal core ingredients of Ham (Gammon), Stilton Cheese, Brussels Sprouts, Red Cabbage, Salmon and Oranges, I was able to create FIVE delectable small bites to suit all tastes and dietary requirements.
So, we have little verrines of creamy Brussels sprout soup and Stilton and walnut open sandwiches that are suitable for vegetarians; then some meaty mini Yorkshire puddings with spiced red cabbage as well as some dainty little soda bread scones with smoked salmon and chive cream for meat and fish eaters. To end on a sweet note, dessert is also served on small glasses and are mini trifles with sponge, jelly, clementines, brandied cream and whipped cream……the perfect ending for a spectacular party menu.
It has been a little difficult to be totally accurate with the menu this month, as some of the ingredients were leftovers from other recipes, namely the ham, spiced red cabbage and sprouts; however, I have endeavoured to be as accurate as possible with my costing, and the prices are set out per total recipe this time, as it is difficult to gauge how many canapés people may (or may not) eat, and they are all VERY thrifty as always.
The recipes and costings are shared below……. I hope you enjoy December’s menu and recipes, and PLEASE do leave a comment if you make any of the recipes, it’s always great to know how they went down! Please Note: I have only listed the main ingredients in each recipe; “pantry staples” such as flour, oil, sugar, seasoning, spices and herbs have not been added, unless they are a large part of the recipe or are a core ingredient for the month. Links to other recipes that are used in some of these canapés are shown with a live link IN the recipe card as well as below. See you later and enjoy! Karen
Disclaimer: Organic UK is paying me an agreed fee to create and develop these Thrifty and Organic Recipes. However, as I am a big supporter of organic produce, I am happy to share these sponsored organic recipes and posts on my blog, for the benefit of my readers.
Shopping List for December:
(I shopped at Waitrose, Morrisons & Sainsbury’s using the So Organic Range and the local Farm Shop. Prices correct at time of publishing)
Verrines of Brussels Sprout Velouté (Creamy Brussels Sprouts Soup)
(makes 10 small verrines)
Sprouts: £1:80
Butter: £0:20
Potatoes: £0:40
Onion: £0:20
Cream: £1:10
Total: £3:30
Price per serving: 33 pence
Mini Yorkshire Puddings with Spiced Red Cabbage and Ham
(Makes 12)
Yorkshire pudding mix including eggs, milk and flour: £2:00
Ham: £1:50
Red Cabbage: £1:00
Total: £4:50
Price per serving: 37 pence
Stilton and Walnut Open Danish Sandwich Toasts with Cranberry Relish
(makes 16)
Bread: £0:40
Stilton Cheese: £2:25
Walnuts: £1:20
Cranberry Sauce/Relish: £1:00
Total: £4:85
Price per serving: 30 pence
Mini Soda Bread Scones with Smoked Salmon and Chive Cream
(makes 24)
Smoked Salmon: £7:00
Sour Cream/Crème Fraiche: £0:95
Scone mixture: £2:00
Chives: £0:80
Total: £10:75
Price per serving: 44 pence
Mini Clementine Jelly Trifles
(makes 6)
Clementines: £1:00
Cream: £1:20
Sponge fingers: £0:30
Jelly: £0:37
Brandy: £1:00
Total: £3:87
Price per serving: 64 pence
TOTAL SHOPPING BILL: £27:27 pence
RECIPES:
Verrines of Brussels Sprout Velouté (Creamy Brussels Sprouts Soup)
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Serves
8 to 10 small verrines (glasses)
Prep time
10 minutes
Cook time
20 minutes
Total time
30 minutes
Allergy
Milk
Dietary
Vegetarian
Meal type
Appetizer, Snack, Soup, Starter
Misc
Gourmet, Serve Hot
Occasion
Casual Party, Christmas, Formal Party, Thanksgiving
Region
French
By author
Karen Burns-Booth
These elegant little Verrines of Brussels Sprout Velouté are fabulous as part of any festive canapé buffet table.
Ingredients
50g butter, salted butter is best
2 medium potatoes, peeled and cut into small dice
1 large onion, peeled and diced finely
450g cooked Brussels sprouts, cut in half
450mls vegetable or chicken stock
150mls single cream
salt and pepper to taste
Note
These elegant little Verrines of Brussels Sprout Velouté are fabulous as part of any festive canapé buffet table. Can be made with freshly cooked sprouts or leftovers.
Directions
Step 1
Melt the butter in a large pan and add the potatoes and onions - fry them over a gentle heat until they are cooked and soft. Season to taste with salt and pepper.
Step 2
Add the sprouts, and cook them for about 2 to 3 minutes with the potatoes and onions before adding the stock. Cover the saucepan and simmer very gently for about 5 minutes.
Step 3
Allow to cool for 5 to 10 minutes and then liquidise the mixture with a handheld stick blender or in a food processor.
Step 4
Add the cream to the liquidised soup and reheat gently without boiling until the soup is hot.
Step 5
Place a teaspoon in each small water glass and pour or ladle the soup into the glasses.
Step 6
Serve immediately on the buffet table as a canapé verrine with fingers of toast.
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Mini Yorkshire Puddings with Spiced Red Cabbage and Ham
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Serves
12
Prep time
10 minutes
Cook time
20 minutes
Total time
30 minutes
Meal type
Appetizer, Snack, Starter
Misc
Child Friendly, Pre-preparable, Serve Hot
Occasion
Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving
Region
British
By author
Karen S Burns-Booth
Fabulous little Yorkshire pudding canapés that always disappear fast - these are made with my traditional Yorkshire pudding, baked ham and spiced red cabbage recipes on Lavender and Lovage.
Ingredients
Yorkshire pudding mixture
Spiced red cabbage, about 1 teaspoon per Yorkshire pudding
100g to 125g cooked ham
Note
Fabulous little Yorkshire pudding canapés that always disappear fast - these are made with my traditional Yorkshire pudding, glazed marmalade gammon/ham and spiced red cabbage recipes on Lavender and Lovage.
Directions
Step 1
Make your Yorkshire puddings according to the recipe shared above in the note box , but using a 12 hole Muffin tin instead of a normal Yorkshire pudding tin. As soon as the puddings are cooked, you can set them to one side until you need to serve them - just reheat them in a hot oven for 1 to 2 minutes.
Step 2
Fill the puddings whilst they are still warm with the spiced red cabbage and then the cooked ham. The ham is best if it is shredded or "pulled".
Step 3
Serve with horseradish sauce and mustard.
Step 4
These puddings can be made and frozen until you need to serve them.
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Stilton and Walnut Open Danish Sandwich Toasts with Cranberry Relish
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Serves
16
Prep time
20 minutes
Dietary
Vegetarian
Meal type
Appetizer, Snack, Starter
Misc
Gourmet, Pre-preparable, Serve Cold
Occasion
Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving
Region
British
By author
Karen S Burns-Booth
Appetising little Danish style open sandwiches that would be perfect as part of the cheeseboard as well as on the festive canapé table.
Ingredients
4 slices wholemeal bread
150g to 175g Stilton cheese, crumbled
2 to 3 tablespoons crème fraiche
50g walnuts, cut into small pieces
black pepper
6 tablespoons cranberry relish, jelly or sauce
walnut halves to garnish
Note
Appetising little Danish style open sandwiches that would be perfect as part of the cheeseboard as well as on the festive canapé table.
Directions
Step 1
Toast the bread and then cut each slice into 4 squares to give you 16 small toasted bread squares.
Step 2
Mash the Stilton cheese with the walnut pieces and season to taste with black pepper.
Step 3
Spread some of the cranberry relish on each slice of toast, then spoon some of the Stilton and walnut mixture on top before garnishing with a walnut half.
Step 4
Serve straight away with drinks or as part of the cheeseboard.
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Mini Soda Bread Scones with Smoked Salmon and Chive Cream
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Serves
18 to 24
Prep time
20 minutes
Cook time
12 minutes
Total time
32 minutes
Allergy
Fish, Milk, Wheat
Meal type
Appetizer, Snack, Starter
Misc
Freezable, Gourmet, Pre-preparable, Serve Cold
Occasion
Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
Region
Swedish
By author
Karen S Burns-Booth
Fabulous little soda bread scones that are just perfect when served with smoked salmon and chive lemon cream for the festive canapé table. Use the best smoked salmon for these, wild smoked salmon has a wonderful deep orange colour that is very attractive.
Ingredients
Scones
250g self raising flour
50g butter, cut into small pieces
1 tablespoon snipped fresh chives
1 teaspoon bicarbonate of soda
180mls buttermilk or skimmed milk
Filling
6 slices smoked salmon
Chive Cream
12 tablespoons sour cream or crème fraiche
2 tablespoons snipped fresh chives
freshly ground black pepper
juice of half a lemon
Note
Fabulous little soda bread scones that are just perfect when served with smoked salmon and chive lemon cream for the festive canapé table. Use the best smoked salmon for these, wild smoked salmon has a wonderful deep orange colour that is very attractive.
Directions
Step 1
Scones: Pre-heat oven to 225C/450F/Gas mark 8. Line a large baking sheet with baking paper.
Step 2
Rub the butter into the flour until it resembles breadcrumbs then add the chives and soda. Mix well before pouring the buttermilk in. Mix until it is soft and sticky, then turn out onto a well floured board.
Step 3
Gently push the dough down into a big square with floured hands, don't handle it too much, the stamp out 18 to 24 mini scones with a biscuit cutter.
Step 4
Dust the tops of the scones with extra flour and transfer them to the baking sheet.
Step 5
Bake for 10 to 12 minutes until they are well risen and very pale golden brown.
Step 6
Remove them from the oven and allow to cool before splitting them in half and filing them.
Step 7
Filing and Chive Cream: Make the chive cream by mixing all the ingredients together; place in the fridge for 30 minutes to chill and firm up.
Step 8
Spoon the chive cream onto one half of the split scones, then tear the smoked salmon into small pieces and divide it between all of the scones. Replace the other half of the scone at an angle, so you can see the filling and serve.
Step 9
The scones can be made ahead of time and frozen.
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Mini Clementine Jelly Trifles
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Serves
6
Prep time
3 hours, 15 minutes
Allergy
Milk
Dietary
Vegetarian
Meal type
Dessert
Misc
Child Friendly, Pre-preparable, Serve Cold
Occasion
Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving
Region
British
By author
Karen S Burns-Booth
These delightful little trifles are made in small water glasses as part of a special canapé buffet table. If you are serving them to children, you can omit the brandy.
Ingredients
6 sponge fingers
3 clementines
1 x packet of tangerine or orange jellly
6 tablespoons thick cream
3 tablespoons icing sugar
2 tablespoons brandy or orange liqueur
125mls whipping cream
hundred and thousands
Note
These delightful little trifles are made in small water glasses as part of a special canapé buffet table. If you are serving them to children, you can omit the brandy.
Directions
Step 1
Break the sponge fingers into smaller pieces to fit inside the bottom of 6 small water glasses.
Step 2
Peel the clementines, and remove any excess white membranes. Break them into segments and divide the segments between the glasses.
Step 3
Make the jelly according to the packet instructions, it should be made up to 600mls. Pour the jelly over the clementine segments and sponge fingers and put them in the fridge or a cold place to set for 2 to 3 hours.
Step 4
When the jelly has set, make the cream topping; beat the icing sugar and brandy/liqueur into the thick cream and then spoon it over the jelly and clementines. These can now be covered and left in the fridge until you need to serve them.
Step 5
Just before serving, whip the cream until it holds soft peaks and then spoon it over the trifles before sprinkling the hundreds and thousands over the top.
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Links to my other Thrifty and Organic Recipes:
Thrifty and Organic Meal Planners