• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nordic Kitchen stories

Inspired by family recipes

  • Home
  • Recipes
    • Baking
    • Bread & Buns
    • Breakfast
    • Brunch
    • Cakes
    • Canapés
    • Desserts
    • Dinner
    • Drinks
    • Festive
    • Foraged Food
    • Fika
    • Fish
    • Healthy
    • Lunch
    • Main
    • Meat
    • Pickling
    • Preserving
    • Scandinavian
    • Snacks
    • Sourdough Baking
    • Soups
    • Starters
    • Vegan
    • Vegetarian
  • Bespoke Cakes
  • Events
  • About
  • Contact
  • Photography

Festive Christmas Canapés

18th December 2017 By Louise Leave a Comment

Parsnip Blinis with Whipped Blue Cheese

Parsnip Blinis with Whipped Blue Cheese

It goes without saying that we all want to be organised at Christmas so if you have unexpected visitors or you’re planning a party you’ve got something prepared ahead or something stashed in the freezer.

These festive bites are excellent to prepare ahead, even freeze and pull out when needed.  Do remember that when you prepare the whipped Stilton that the blue cheese is at room temperature otherwise it will be difficult to whisk and will result in a lumpy mixture. If you do prepare ahead warm the blinis in the oven for a few minutes before piping the whipped stilton on top.  The walnuts, delicious served on their own can be stored for several weeks quite happily.

Festive Christmas Canapés
Print Recipe

Parsnip Blinis with Whipped Blue Cheese

Prep Time50 mins
Cook Time40 mins
Total Time1 hr 30 mins
Course: Appetiser
Author: Louise

Ingredients

  • 300 g Parsnips
  • 2 Large Eggs separated
  • 20 g Butter
  • a drizzle of Olive Oil
  • 60 g Plain Flour
  • 100 mls Milk
  • 25 g Creme Fraiche    

For the Whipped Blue Cheese

  • 160 g Stilton must be at room temperature (or any other blue cheese)
  • 60 g Full Fat Cream Cheese
  • 30 g Double Cream
  • a handful of chopped chives
  • For the Honey Roasted Walnuts

For the Honey Roasted Walnuts

  • 125 g Shelled Walnuts roughly chopped
  • 170 g Honey
  • a large pinch of fine sea salt
  • 90 g Granulated sugar
  • 1/4 tsp Cayenne Pepper

Instructions

  • Begin by peeling then coarsely grating the parsnip. Melt a knob of butter with the olive oil in a frying pan and add the parsnip and cook over a medium heat.  Should the parsnip start to brown add a tablespoon or two of water, season with salt and pepper, cook until soft.  Remove from the heat and cool.
  • Place the flour into a bowl, in a separate bowl whisk together the egg yolks and milk.  Make a well in the flour and add half of the egg mixture and whisk vigorously until smooth.  Add the other half and whisk again, then add the creme fraiche. Combine the cooled parsnip mixture into the egg mixture.  Whisk the egg whites until stiff peaks form, fold the egg whites gently into parsnip mix trying to preserve as much of the air as you can.
  • Heat a frying pan of olive oil and a little butter until the butter starts to foam. Drop a few teaspoonfuls of the mixture into the pan, smoothing each into 4-5 centimetre discs.  Cook in batches until golden brown on one side then flip over to finish the other side.Remove the rind from the blue cheese and crumble into a bowl, using an electric hand whisk, whisk the blue cheese until smooth.  Add the cream cheese and whisk again.  Finally, add the double cream and whisk briefly again
  • Combine the honey, sugar, salt and cayenne in a small saucepan over medium heat, stir once then cook for until the sugar has dissolved.  Add walnuts, stir to coat and simmer for 5 - 7 minutes or until syrup is lightly browned.
  • Drain through a coarse metal sieve, place the walnuts on a lined baking tray, spreading them to an even layer.
  • Bake at 175C for approximately 8-10 minutes or until the nuts have darkened slightly.  Remove from the oven and leave to cool on the tray.  Once cool, if you need to break into small pieces.Pipe or spoon the whipped blue cheese onto the blinis then top with the roasted walnuts and sprinkle with chopped chives.  Serve.

 

 1.Cooked, grated parsnip and the blinis batter before the addition of egg whites. 

2. The blinis don’t take long to cook, make sure they are nicely browned on both sides.

SaveSave

SaveSave

SaveSave

Share this:

  • Print
  • Facebook
  • Twitter
  • Pinterest

Filed Under: Canapés, Festive, Snacks, Vegetarian Tagged With: canapés, christmas, festivefood, scandiflavours

Previous Post: « Simple and Light Spiced Pears
Next Post: A Festive Cocktail with a Citrus Zing »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

Topics

  • Facebook
  • Instagram
  • Pinterest

Newsletter

Please subscribe to receive all new recipes by email.

Latest posts

Easter Salad of Quails Eggs & Hasselback Potatoes

Saffron Spiced Easter Salad

30th March 2021

Swedish Saffron and Vanilla Buns

30th March 2021

Nettle & Pine Nut Parcels with Whipped Feta

Nettle & Pine Nut Parcels with Whipped Feta

25th March 2021

Rhubarb & Ginger Cake

Rhubarb & Ginger Cake with Coconut Kefir

11th March 2021

Seared Sea Trout with Lemongrass Veloute

Seared Sea Trout with Pea & Lemongrass Velouté

5th March 2021

Footer

Follow Me on Instagram

I hope you all had a good Easter weekend and were I hope you all had a good Easter weekend and were able to catch up with family or friends after time apart. 

I just wanted to jump on here this morning to say I’m taking a little step back from Instagram for a while to dedicate time to recipe development and research. You’ll find me on stories though, I’m not completely disappearing. Hopefully you can bear with me for a few weeks. 😊
Have a great short week friends.
Easter Saturday lunch ~ scrumptious Beetroot Cured Easter Saturday lunch ~ scrumptious Beetroot Cured Gravlax with Mustard Sauce and delicious crispbread courtesy of @petersyard [gifted]

Life’s good with these little details.
Happy Easter ~ Glad Påsk 🐣 Hope you all enjo Happy Easter ~ Glad Påsk 🐣 

Hope you all enjoy the lovely long weekend.
🌱Wild Garlic Garganelli & Purple Sprouting Broc 🌱Wild Garlic Garganelli & Purple Sprouting Broccoli 🌱

Subtle flavours of garlic with purple sprouting, lemon, butter & Parmesan.  Simple pleasures in the last rays of sunshine 😊
Wild Garlic Garganelli 🌱 What do you do when y Wild Garlic Garganelli 🌱

What do you do when you find yourself with lots of wild garlic and a delivery of fresh eggs? You make pasta of course!  With the season just beginning, it’s just too tempting not to use these fragrant leaves in just about everything.
What have you been making with your wild garlic?

Copyright © 2021 · Nordic Kitchen stories | Cookie Notice | Website by Callia Web