Tuesday, 18 December 2007
Here are the recipes for the Torta and the Holiday Mix. Hope you enjoy.
Sun dried tomato torta
1/3 cup oil packed sun dried tomatoes, drained
2 cups cream cheese, room temperature
1/2 cup butter, room temperature
1/3 cup freshly grated Parmesan cheese
1/2 tsp salt
1/2 tsp ground pepper
2/3 cup pesto
garlic/onion grated, optional
Chop the tomatoes , set aside
Beat the cream cheese, butter, Parmesan cheese , salt and pepper, til smooth, I added 2 crushed garlic cloves, like it garlicky!
Line a 2 and one half mold with plastic wrap.
Divide the cream cheese mixture into 4 equal amounts.
Place first portion into mold and spread evenly to the edges
cover the mixture with 1/3 cup of pesto, spread next portion of cream cheese over the pesto and then top that with sun dried tomatoes.
add the next layer of cream cheese top that with remaining pesto top that with final cream cheese portion.
Gently press down so that the layers meld.
Cover the torta with plastic wrap and place in fridge overnight for a minimum of 8 hours chilling time.
This can also be frozen at this time.
To serve remove from fridge 45 minutes before serving. Gently unmold unto serving plate , decorate with basil leaves, serve with crackers or fresh toasted baguette slices.
1 large container honey roasted peanuts
1 1/2 cups pistachio nuts
1 1/2 cups dried cranberries or cherries or blueberries or any combo
3 large white chocolate bars chopped
1 1/2 cups pumpkin seeds
2 cups salted nuts
1 cup raisins
1 cup currants
1 cup dates
Mix together all ingredients
Package into Christmas glass jars or a nice presentation is into silver or gold muffin cups wrap with cellophane and tie up with red and green ribbon.