Garden Reds

Hairy Woodpecker

Roses in the first snow fall

Cardinals

Roses in snow - 15 minutes later

Geraniums

Roast Butternut Squash and Blue Cheese tartlet

December mostly passes in a blur of hors d'oeuvres. I had truly thought that I would make a few posts and include a few simple hors d'oeuvres recipes. But it was not to be. Here are a couple of photo's from different parties. One of my favorite and possibly easiest hors d'oeuvres to make is Roast butternut squash with blue cheese.

Cut up and roast butternut squash pieces. I will tell you that originally I would cut the butternut into roughly 1/2 inch pieces to roast, but it was easier/better when I cut the squash larger, say an inch or so. Mix the squash with a combination of salt, olive oil and canola oil - olive oil for flavour and canola for its roasting qualities. Spread squash out on a good roasting tray. Roast for about 30 minutes in a 375 degree oven, turning the squash so it doesn't burn on one side. A little burn adds some flavor. Remove from oven, let cool. Using store bought mini tart shells, available at good grocery stores. Put one or two pieces of roast squash in each mini tart shell. Crumble blue cheese - again I have used roquefort, stilton, blue cheese of many varieties, I tend to like the Great hills Blue Cheese for its flavor and meltability, but it all works! Bake in a 375 degree oven for about 20 minutes, so that the cheese melts and coats the squash. Serve warm.

Mini Lobster Rolls -

Corn pancakes with smoked salmon and wasabi caviar

Afternoon tea

Tea sandwiches: Chicken almond rounds, Crab salad, cucumber and mint, cheese and chutney

Cheese Scones, Fruit Scones, Jam

Num's beautiful Linzer Hearts