Caramelized Onion Chicken Pie
2 tbsp. (25 mL) olive oil
1 bunch spinach
1 lb. (454 g) cooked shredded chicken breasts
1-8oz (235 mL) jar Caramelized Onion
¼ cup (50 mL) grated Parmesan cheese
3 eggs, beaten
1 tsp (5 mL) dried mint
1 tsp (5 ml) Nutmeg
½ tsp (2 mL) Allspice
salt and pepper
10-12 sheets phyllo
½ cup (125 mL) fine dry bread crumbs
Preheat oven to 350 F.
In a skillet, heat 1 tbsp. olive oil and sweat spinach until wilted. Remove spinach from skillet and drain. In remaining olive oil, sauté chicken and add jar of Summer Kitchen Caramelized Onions. Cook for 5 minutes and allow to cool.
In a large stainless steel bowl, combine Parmesan, eggs, chicken, spinach and spices. Season to taste.
In buttered phyllo sheets, place filling in center and bake for 40 minutes.
Brush the bottom and sides of a 10-inch bundt or tube pan with the melted butter. Cut the phyllo sheets in half and layer them between pieces of waxed paper or parchment. Cover the sheets with a damp towel.
Line the tube pan by pressing the phyllo sheets inside the pan on a diagonal so they drape over the edges and overlap the top of the center tube. Each new sheet should overlap the previous one by half. Brush melted butter on the sheets before overlapp8ing and sprinkle with bread crumbs. Circle the pan twice.
When all the sheets are lining the pan, fill with chicken mixture. Cut an X in the phyllo, in the center where the pan’s hole is, and fold the scored phyllo back, covering the filling. Fold the outside edges in, to seal the pie. Wherever phyllo overlaps, brush with butter and sprinkle bread crumbs. When the filling is enclosed in phyllo, brush the top with butter and bake for 1 hour. The phyllo should turn golden and crisp. Set aside to cool in the pan for 14 minutes. Invert, splice into wedges and serve warm or at room temperature.
Caramelized Onion Roasted Pepper Rolls
2 whole red peppers, roasted, peeled, seeded and halved
2 whole yellow peppers, roasted, peeled, seeded and halved
½ lb (225 g)soft goat cheese
4 tbsp (50 mL) Caramelized Onion
4-8 whole basil leaves, washed and left whole
2 tbsp (25 mL) extra virgin olive oil
arugula for garnish
Boldly Balsamic Dressing
freshly ground pepper
Preheat oven to 350F.
Oil baking dish and set aside.
On each half pepper, place 1 tbsp (15 mL) Summer Kitchen Caramelized Onion, 2-3 tbsp (25 mL) goat cheese, basil leaves and season with pepper. Roll up and place rolls side by side in a baking dish and bake for 15 minutes or until just heated through. Serve on a bed of arugula and drizzle with Boldly Balsamic Dressing vinegar over top.
Serves 4.
Caramelized Onion, Feta and Walnut Tartlets
½ cup (125 mL) cold butter, cut into cubes
1/3 cup (75 g) walnuts, ground
1 ½ cups (375 mL) unbleached all purpose flour
¼ tsp (1 ml) salt
3-4 tbsp. (40-50 mL) ice water
Filling
4 whole eggs, lightly beaten
1 cup (250 mL) whipping cream
1 ½ cup (375 mL) feta, crumbled
1-8 oz. (270 mL) jar Caramelized Onion
freshly ground pepper
grated Parmesan cheese, optional
Place the flour, ground walnuts and salt in a bowl of a food processor fitted with a steel blade. Add the butter and process until butter resembles large peas. Add water and process just until dough comes together. Flatten dough into a disk, wrap in plastic wrap and chill at least 1 hour.
On a floured surface roll dough into 1/8” thickness. Cut out rounds using a 3” cookie cutter. Lift dough into tartlet tins and nudge gently into tins.
Preheat oven to 350 F.
In a glass bowl, mix eggs, whipping cream and salt and pepper. Set aside.
In each tartlet add 1 tsp (5 mL) feta and 1 tsp (5 mL) Summer Kitchen Caramelized Onion. Fill with egg/cream mixture and sprinkle with Parmesan. Bake for 12-15 minutes or until golden.
Makes 48 tartlets.
Caramelized Onion Spicy Cheddar and Jack Pudding
8-10 slices egg bread (crusts removed)
8 oz (235 mL) old cheddar cheese, grated
4oz (125 mL) Monterey Jack cheese, grated
4 large eggs
1 ½ cups (425 mL) milk
8 oz (225 g) Italian sausage, cooked, drained and crumbled
1-8 oz jar (235 mL) Caramelized Onion
1tbsp (15 mL) Dijon mustard
salt to taste
dash of paprika on to top
Butter a deep 7” x 11” (2L) baking dish. Line with half the bread, Summer Kitchen Caramelized Onion cooked sausage, grated cheddar and Monterey Jack. Repeat with the remaining bread, sausage and cheeses.
Preheat the oven to 375 F (190 C).
Mix the eggs with the milk, mustard, and salt. Pour over the bread. Let stand for 30 minutes, top with paprika. Bake for 30-40 minutes or until puffed and brown. Allow too cool slightly before serving.
Serves 8-10.
Gorgonzola and Caramelized Onion on Belgian Endive
1-8 oz. (235 mL) Summer Kitchen Caramelized Onion
6 oz. (175 mL) Gorgonzola, crumbled
¾ cup (175 mL) walnuts, toasted and finely chopped
finely chopped chives for garnish
1 head Belgian Endive, separated, cut into 2 inch pieces of on the diagonal
In a small saucepan, heat up Summer Kitchen Caramelized Onion. Once heated through, stir in the Gorgonzola. Allow to cool slightly.
Top each piece of Belgian Endive with 1 generous spoonful of onion cheese mixture. Garnish with chopped walnuts and chives and serves with cocktails.
Makes 24 hors oeuvres.