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May 21, 2013 2:27 am PDT

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Tribe

January 27, 2011

Appetizing oscar night

By Judy Zeidler

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(Page 3 - Previous Page)

TIROPITA

From Judy Zeidler

This recipe has the best filling I have ever tasted for these crisp pastries. The combination of cheeses, scallions, fresh dill, eggs and baking powder all add up to a wonderful puffy texture and exciting flavor.

3/4 pound Swiss cheese, grated
3/4 pound Monterey Jack cheese, grated
1/2 cup minced green onions
1/2 cup minced parsley
2 tablespoons minced fresh dill or 1 teaspoon dried dill
6 eggs
1 teaspoon baking powder
1 pound filo dough
1 pound unsalted butter, clarified
1/2 cup sesame seeds

In a large bowl, combine the cheeses with the green onions, parsley and dill. Beat in the eggs one at a time, then stir in the baking powder.

Work with one sheet of filo at a time, keeping remaining filo covered with wax paper and a damp towel. With scissors, cut the sheets crosswise into 2-inch-wide strips. Brush each strip with melted butter.

Place l teaspoon of the cheese mixture 1 inch from the end of the strip. Cover the filling with the end of the filo to make a neat triangular package; continue folding until the dough strip is completely incorporated into the triangle. Place each triangle as it is finished on a baking sheet lined with buttered foil. Repeat until all filling is used.

Brush tops of triangular packages with melted butter and sprinkle with sesame seeds. (Can be frozen at this point. Defrost before baking.)

Bake in a preheated 375 F oven for 15 minutes or until golden brown. Serve immediately.

Makes about 9 dozen.

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SAVORY POPCORN

Vegetable oil
1/2 cup unpopped popcorn kernels
4 to 5 tablespoons melted unsalted butter
1/2 cup grated Parmesan cheese

In a large heavy pot (with a tight-fitting lid), coat the bottom with vegetable oil and heat over low flame. Drop in the popcorn kernels and cover. When the kernels begin to pop, shake the pan continuously until the popping slows. Take the pan off the heat.

Transfer popcorn to a large bowl and drizzle with the melted butter, sprinkle with the Parmesan cheese, and toss until completely coated.

Makes about 8 cups.

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CARAMEL POPCORN

12 cups popped popcorn
1 cup firmly packed light brown sugar
1/2 cup corn syrup
1/2 cup unsalted butter
1/2 teaspoon salt
1/2 teaspoon baking soda

In a large saucepan, combine brown sugar, corn syrup, butter and salt. Stir constantly until it comes to a boil. Allow the mixture to boil, without stirring, for 5 minutes. Take the pan off the heat. Add baking soda and stir. Pour over the popped popcorn and toss until evenly coated.

Makes 12 cups.

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