1/2 tsp grated orange peel
2 tbsp fine chopped walnuts
1 package (3-oz) softened cream
1 cheese
1 tbsp orange juice
16 slices party rye bread
4 slices (4 oz) thinly sliced
1 ham
15 pitted sweet cherries
Directions
Combine cream cheese, orange juice and peel, and walnuts. Spread
about 1/2 Tb of the mixture on each slice of bread. Cut each slice of
ham into 4 triangles; place one triangle on top of cream cheese
mixture. Top each canape with a pitted cherry, secured with a
toothpick.
Servings: 1 servings
Cheery Cherry Canapes Recipe brought to you by Recipe Ideas
Categories: Appetizer; Fruit
The History of Recipes
Academics have found proof that recipes existed far back into history, certainly as far as the Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these early records were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to historians is a series of clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. As we move into The time of the roman empire around 25BC a man called Apicius created a number of documents showing how to cook the recipes cooked by his fellow Romans. In his works, Apicius describes how the meals were divided into hors d`oeuvres, main meal and desserts, something we still use today. Aspicius also informs us how the Roman chefs were skilled in the use of a good variety of aromatic flavors, including some familiar names for example bay, fennel and asafoetida. Moving our culinary historical trip onwards, we have some interesting books published in the fourteenth century ; one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these books are unconnected to the indian curry that is familiar to us all today, but instead descriptions of the types of meals eaten by the upper classes of the period. In the 15th century, knights returning from the crusades brought us a variety of foods and spices from the holy land, including spices like basil and coriander. These new herbs and spices caused an eruption in books on cookery, most of which are kept safe in academic collections. Over the next few hundred years, the rich families of Wesstern Europe strove to offer the most extravagent banquests, and consequentially the best chefs and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the 19th century that fine cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and writing down recipes of the day. When we get to the 1900s, cooking publications are greatly in demand as a result of better eduction, people having increased spare time and having more money. The arrival of TV brings us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Cheery Cherry Canapes recipe.
