Hello, Everybody! I really hope you all are having fun this time of the year.
Can’t you believe it?! In a few days, it will be Christmas! We are planning a Christmas with some close friends this year. So we’ve been trying to make extra time to get everything set up for this weekend. It will be a small gathering- and there will be a variety of dishes {a combination of countries :)}
We will be having some appetizers before dinner. And I’ll be cooking some of my favorites. Nothing fancy, just simple homemade fresh comfort foods! The kind of food that really reminds me of home and summer Christmas; the ‘Pionono’— the Argentinian cake roll {Remember this cake?}
A simply and versatile spongy cake that can be made sweet or savory. The taste is absolutely superb. By just preparing and baking the same basic sponge cake recipe that I made for my cake roll with dulce de leche and cherries-- But this time with a savory filling of; Tuna, parsley, tomatoes, mayonnaise with blue cheese crumbles mixed in.
This is something that we Argentinians really love and enjoy—particularly on parties and holiday dinners. It is light, simple and delicate.
Last weekend we had this savory pionono paired with a hearty vegetable soup—it was the most delightful and comfortable food for a rainy day.
And it didn’t stop raining since then. Actually it had been raining and raining for more than a week.
One afternoon a couple of weeks ago after coming back from the farmer’s market with lots of veggies, fruits and some feta cheese – I couldn’t keep my eyes away from the nectarines. They looked so juicy and tempting!
And I knew exactly what to do with them.
So I started cutting and preparing my nectarines one by one. I crumbled some feta cheese and mixed it with crème fraiche—and topped each nectarine with it.
This is ‘Delicious’ J. said after discovering my nectarine appetizer creations hiding in the fridge :)
Are we going to have a little food degustation before dinner? He said.
I laughed. Really, Seems that you liked it?!
I love these flavors together, great taste! He said.
He was right, the nectarine bites tasted amazing! The bittersweet combination between the sweet juicy nectarines, the feta cheese, herbs and balsamic- honey syrup- made this humble fruit irresistible.
I also decided to include these nectarines as an entrée for this upcoming festive celebration. It’s pretty simply if you ask me. But I like simplicity, especially this time of the year—when words such as; simple and beauty seems to be forgotten to many.
Yes, there is nothing better than delicious homemade food, a Christmas tree and a table with people that we love and care—Sharing thoughts of happiness and joy!
Feliz Navidad, Everybody!
Merry Christmas to all of you! Best wishes, lots and lots of love, happiness and a wonderful time of delectable food.
More Entrée and Appetizer Ideas:
*Pumpkin Rice Croquettes with Tarragon Mayonnaise Recipe.
*Roasted Tomatoes with Herb Fluffy Parmesan Egg Recipe.
*Easy Party ~Tapas--Three Toppings Recipe.
Savory Pionono ~ Cake Roll with Savory Filling Recipe
For the filling1 can tuna fish in oil, remove excess oil.2 medium tomatoes, cut into thin slices1 c. fresh parsley, finely choppedMayonnaise (about 1 cup)Blue cheese, crumbled (about 2/3 cup)
1 Pionono - Sponge cake {Recipe here}
Preparation: In a medium mixing bowl place the tuna and flake with a fork. Stir in 1/2 cup of the mayonnaise (and save the rest to spread the cake) add chopped parley and mix well until combined. Spread the cake (pionono) with mayonnaise. Then add the tuna mixture, spreading it all over the pionono- Add tomato slices (like the picture above) and crumbled blue cheese.
Carefully roll up the cake until you reach the end—Make sure the first turn is tight so the cake will roll evenly. Transfer the roll to a serving plate and keep it in the fridge before slicing and serving.
Nectarines with Feta- Herbs and Honey
Makes 24 servings
6 Nectarines, deseeded and cut into quartersFeta cheese, crumbledCreme Fraiche Fresh herbs ( I used basil and amaranth herbs)3 Tbsp. Honey 1 1/4 C. Balsamic vinegar
Preparation:
Place nectarines on a plate and keep them in the fridge.In the meantime mix the feta cheese, creme fraiche and herbs.Topped nectarines with the feta- herbs mixture. And put them back in the fridge until ready to use.Simmer the balsamic vinegar and honey until it thickens (about 10 minutes)- Serve with the balsamic syrup and garnish with fresh herbs of your choice.
