Balsamic Dressing and Parmesan Cheese Cups

Perfect for your next get-together!

Dressing recipe from Kari Martens:

3T. DAH balsamic vinegar, 1T. hot and sweet mustard, 1 garlic clove crushed in mortar and pestle, 1/2 c. olive oil, DAH salt to taste.

For the crust:

This is an impressive little trick that can only be done on our products! Either using theSilpat or Flexipat, sprinkle fresh-grated parmesan cheese in the shape desired and bake at 350 until golden brown (not too done, though). Let cool for less than a minute and then begin shaping. Because all ovens vary, this might take some experimentation . . .

For this salad, I spread the cheese in a rectangle shape and used the Beechwood Rolling Pin and Polyamide Spatula to create the cylinder look.

For a bowl shape, you can spread the cheese in a circle and when baked, use the Polyamide Spatula to transfer the cheese to the back side of any of ourTrays (makes a cup for salad). I love using the underside of the Brioche Tray or theCharlotte Tray for this type.

When crust is cooled, fill it with salad mix of choice and . . . ENJOY!

Cream Cheese Smoked Bacon Apple Dip

Freeze your favorite dip in your favorite mold and create a centerpiece! 
Best if dip is thick (use cream cheese). 

The recipe for this is a combination of the Apple Blue Cheese Bacon Dip recipe (below the pumpkin cheese cake post) . . . it is an example of how to turn an accident into something savory!

I over-baked the recipe below (forgot to set the alarm) and it ended up with a burnt crust all around it.  So, because I needed it for Thanksgiving, I scraped out the inside (which was not burnt and tasted delicious, but strong) and added it to 16 oz. of softened cream cheese in my mixer.  I whipped it together and then scooped it into my Flexipan Tray.

I froze the cream cheese mixture in the Charlotte Tray (one of my favorites!); once they were frozen, I popped them out and re-wrapped them in plastic wrap and placed them back in the freezer; now I have eight appetizers ready for the holiday season!

Thaw on counter (in serving dish) for at least an hour before serving . . .