Nibbles & Noshes
There’s Always Something New to Try
NIBBLES:
WHAT A FRIEND WE HAVE IN CHEESES: A variety platter of cheeses (may include: Cheddar, Feta, Gouda, Gruyere, Colby Jack, Pepper Jack, Mozzarella, Swiss, Munster, Brie, et. al.) with crackers and pretzel chips.
VEGGIE I SAY UNTO THEE: A selection of veggies (may include: Broccoli, Cauliflower, Celery Sticks, Carrot Sticks/Baby Carrots, Pepper Slices, Asparagus, Mushrooms, Scallions, et. al.) served with Ranch dip.
PURGATORY PLEASURES (HOT VIRGINIA DIP): A tasty combination of sour cream, cream cheese, onion, garlic, and dried beef topped with butter-toasted pecans. Served hot with thin wheat crackers. You can’t stop with just one taste.
ACT OF CONTRITION (Pano A La Nunzia): An unexpectedly delicious combination of rice, pepper ham, Pecorino-Romano cheese, and eggs, wrapped in dough and baked. Sliced and served at room temperature with soy sauce and sour cream dipping sauce. (A Retrocade Exclusive recipe.)
REDEMPTION FROM SIN: Air-fried French fries topped with your choice of shredded cheese, sour cream, bacon bits, and scallions. So good, you’ll only THINK that you’ve sinned.
SEA OF SINS: The Bible may prohibit the eating of shellfish, but this selection of cold, steamed shrimp and hot Popcorn shrimp served with homemade cocktail sauce will have you shouting HALLEUJAH!
VAMPIRE REPELLANT: Whole baby Bella mushrooms in a creamy garlic parmesan sauce.
FISHING IN THE RIVERS OF LIFE: A Retrocade Exclusive recipe for Smoked Salmon Dip with scallions and dill.
THE ELIXIR OF LIFE: The Wannabe Gourmet’s™ take on a not-so-traditional French Onion Soup, served with Swiss cheese and toasted baguettes.
HUM US A HYMN: A Retrocade Exclusive recipe for a Cannellini Bean Hummus unlike anything you’ve ever tasted. Served with toasted pita chips.
THE WANNABE GOURMET’S™ AWARD WINNING DEVILED EGGS: A zesty spin on the standard deviled egg including dill, horseradish, pickles, and stone-ground mustard, then lightly dusted with Old Bay® Seasoning.
NOSHES:
HOLY COW: Montreal seasoned tender beef steak, grilled to perfection. Served with steamed broccoli and a loaded baked potato.
TAKE ME TO CHURCH: Homemade Chicken and Dumplings (a staple at many church gatherings) using one fully cooked, boned chicken, and drop dumplings.
POULET GRILLÉ Á LA DIABLE: A devilishly good baked boneless skinless chicken breast, coated with Dijon mustard, herbs, and breadcrumbs. Served with fire-roasted red potatoes.
ON FRIDAYS WE EAT FISH: Breaded fish planks baked to flaky goodness, served alongside homemade tartar sauce and air-fried French fries.
SHALL WE GATHER AT THE RIVER?: A 6-ounce citrus smoked salmon fillet served with rice pilaf and asparagus.
MOTHER AND CHILD REUNION: Twice-dipped egg battered chicken, fried in a cast iron skillet. The way Grandma used to make it.
THE “PEARLY” GATES: A dozen oysters on the half-shell. Served with lemon wedges, hot sauce, and mignonette sauce. (In season only.)
WHEN THE SAINTS GO MARCHING IN (Coquille Saint-Jacques): A heavenly delight of scallops, vermouth, a rich velouté sauce, and topped with grated Swiss cheese then broiled to perfection.
SOUL REVIVAL: A stir-fry of beef tips, pork cubes, and diced chicken breasts with ginger, garlic, onion, peppers, mushrooms, bamboo shoots, and water chestnuts enrobed in a delicate corn flour and soy sauce.
DON’T CHICKEN OUT! (CHICKEN SALTIMBOCCA): Boneless chicken breasts stuffed with garlic, sage, and mozzarella, wrapped in prosciutto, and enrobed in a rich white wine sauce.
SIN NO MORE: (SCALLOP, SHRIMP, AND SQUASH CURRY): Tiny Bay Scallops join sautéed shrimp and butternut squash in a coconut curry with Bok choy.
PRAWNS IN PURGATORY: Shrimp with Sofrito (red onions, red peppers, chopped tomatoes) and Manchego.
SINFUL SIDES:
BAKED POTATO loaded with fresh bacon bits, sour cream, scallions, butter, and shredded cheese.
CHARRED BRUSSELS SPROUTS: Pan-seared in brown butter, thyme, and honey glaze.
PROSCUITTO WRAPPED ASPARAGUS BUNDLES: Broiled with butter and garlic.
SKILLET ROASTED CORN: Much like Mexican Street Corn but served off the cob with jalapeños and lime.
CHINESE GARLIC GREEN BEANS: Blistered green beans with garlic, ginger, and soy cause. (Chili flakes optional).
CURSES, FOILED AGAIN: A mixture of cubed red-skinned potatoes, grape tomatoes, red onion, garlic, green bell pepper, cauliflower, and broccoli florets drizzled in olive oil, wrapped in foil and grilled until tasty, yet still slightly crunchy.
BROCCOLI GRATIN: Fresh broccoli florets baked in a cheesy cream sauce, topped with toasted breadcrumbs.
ROASTED CAULIFLOWER STEAKS: Fresh Cauliflower cut into thick steaks, drizzled in olive oil, seasoned with salt, pepper, and spices, then roasted in the oven..
LEMON RICE (NIMMAKAYA PULIHORA): An Indian take on rice with turmeric, spices, dragon peppers, and curry leaves.
DECADENT DESSERTS TO DELIGHT:
DEATH BY CHOCOLATE CHOCOLATE CHIP CAKE WITH HOT CHOCOLATE GANACHE: Don’t complain about how thin the slices are. If we were to serve normal slices, we’d have to require a signed release for sugar coma.
BUTTERSCOTCH CUSTARD: One of the original comfort foods.
SOUTHERN STYLE “PIG PICKIN’” CAKE: A light yellow cake with mandarin oranges in the batter, frosted with whipped cream, pudding, and pineapple frosting.
PAVLOVA WITH FRESH FRUIT: A cloud-like meringue topped with whipped cream and sliced fresh fruit.
THE WANNABE GOURMET’S™ PEANUT BUTTER COOKIES: Three ingredient morsels from the great beyond.
WHITE CHOCOLATE RASPBERRY CHEESECAKE: Homemade cheesecake with a ribbon of raspberry preserves baked in.
CINNAMON APPLE BUNDLES: A homemade mini pie filled with sweet baked apple goodness.
CRÈME BRULÉ: Complete with burnished sugar topping, this baked custard has no equal.
STRAWBERRY MOUSSE CHOCOLAT: Layers of flavour (whipped cream and strawberry mousse atop a brownie-like base) combine to make this dessert (which hails from Toronto, Canada) a wonderful way to complete a meal, or have alongside coffee for a stand-alone treat.
YOU’RE IN HOT WATER: A hot-water-based chocolate mini-Bundt cake drizzled with a light powdered sugar glaze.
GINGERBREAD WITH CITRIS GLAZE: Cinnamon, ginger, cloves, and molasses join together to make a holiday favourite. (In season only)
(Some of the recipes (and photos) are available at
TheWannabeGourmet.com.)