Financiers with a Summer Berry Salad for #SundaySupper

Jun 2, 2013 by

I’m so excited to be joining #SundaySupper again after what seems to be a very long time. I have missed you all, and all the interaction that comes along with blogging! Life has a funny way of forcing you to slow down, so I did the  best thing for me – I slowed all the way down. I’m getting stronger and well enough to get back into the blogging spirit and share some wonderful recipes with you. Today’s recipe is a good one. So simple and light, you’ll love it. The theme for today’s #SundaySupper is Summer Berries and well, lets just say that we haven’t been short on berries around here recently. Whether fresh or frozen, we have berries for either a quick snack or for smoothies. Our host today is Nicole from Daily Dish Recipes!

One  thing that I would love to accomplish this summer, is taking my children berry picking. I don’t have a preference of what berry…I just really want to pick! I am getting excited at the thought of picking strawberries and freezing them for smoothies, or baking with them. I know my kids will absolutely love that experience. I’m also looking forward to my first trip for the season to my local Farmer’s Market! I went the year before last and had a blast! I’ll let you all know when I get to go, because no doubt, I will have my camera with me to capture all the beautiful Ontario produce.

So back to todays recipe, Financiers with a Summer Berry Salad. The salad is so easy to make and such a wonderful way to enjoy your berries.  Financiers are French in origin and are basically mini cakes made with almond flour. They are very light, moist and every time I make them, they always seem to be finished too soon. The berries are the perfect accompaniment to the sweet, almond infused mini-muffins.

 Financiers with Summer Berry Salad_1

 

Financiers with a Summer Berry Salad for #SundaySupper

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 4

Ingredients

  • For the Financiers:
  • 4 Tbsp Egg whites (or the whites from 2 eggs)
  • 60g Confectioners Sugar
  • 25g Ground Almonds
  • 25g All Purpose Flour, Unbleached
  • 2 Tbsp Unsalted Butter, melted
  • For the Summer Berry Salad:
  • 1 Cup Raspberries
  • 2/3 Cup Blueberries
  • 1 Cup Strawberries, hulled and sliced
  • 1 Tbsp Confectioners Sugar

Instructions

  1. Preheat oven to 350F
  2. In a medium mixing bowl, use a hand mixer to beat the egg whites until stiff peaks are formed
  3. Fold in the sugar, ground almonds, flour and butter
  4. Divide evenly in silicone mini-muffin cups (about 2 tbsp batter in each cup)
  5. Bake for 13-15 minutes
  6. Allow muffins to cool completely before removing from silicone cups
  7. In a small bowl, place strawberries, blueberries and most of the raspberries. Reserve about a third cup.
  8. Using a very fine sieve, press the reserved raspberries through in order to extract the juice and add to the bowl.
  9. Sift confectioners sugar into the bowl and then gently fold to combine.
  10. Serve with the Financiers. Fruits can either be chilled first or left at room temperature.
http://lovelypantry.com/2013/06/financiers-with-a-summer-berry-salad-for-sundaysupper/

 

I truly adore summer berries. I have such an appreciation for them because growing up in Jamaica, these berries are imported and are quite expensive. I only enjoyed and indulged in these fruits when I travelled to the U.S. for summer holidays. I personally prefer baking with blueberries. I like raspberries as prepared in this recipe. But I will eat strawberries all day long. This season, I will get my heart’s desire!

 

BerriesCollage_1

Raspberries, Blueberries and Strawberries

 

I prefer to make my fruit salad in advance and have it chilled so it can be served once the financiers are cool.

 

Summer Berry Salad Collage_1

 

I recommend using silicone mini-muffin cups for this recipe. I tried making it directly in the muffin pan twice, and got poor results each time. The edges were slightly overdone and became rather hard once cooled. I got the best results using the silicone cups.

 

Financiers with Summer Berry Salad-40

Financiers – just out of the oven

 

These financiers are excellent on their own, but they go so nicely with fruit. We have also had financiers with raspberry jam, and it is just as nice.

 

Financiers with Summer Berry Salad-12-2_1

Financiers

 

 

Financiers with Summer Berry Salad-19_1

Financiers with Summer Berry Salad

 

 

Financiers with Summer Berry Salad-20_1

Financiers with Summer Berry Salad

 

Find inspiration for summer berries from the #SundaySupper members in the links below. Pin the ones you know for sure are keepers. Share your favourites on Facebook! Lets get into the summer spirit!

I hope you enjoyed today’s recipe. It’s a favourite in my home and I hope you’ll enjoy it too.

 

***

Breakfast & Brunch

Sweet & Savory Berry Recipes

Jams, Jelly, Sauces & More

Desserts

Cocktails, Drinks & Smoothies

Party Planning

***

sunday supper Sneak Peek: 45+ Fabulous Summer Berry Recipes for #SundaySupper

Join the #SundaySupper conversation on twitter on Sunday, April 14th to talk all about movies that have inspired us to head into the kitchen – and the food that comes from that inspiration (7pm EST)!  We’ll tweet throughout the day and share recipes from all over the world.   Follow the#SundaySupper hashtag, and include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

 ** Look what we’re sponsoring! Come join us in sunny Orlando, this July! **

Learn more at www.foodandwineconference.com

FINALFW date Sneak Peek: 45+ Fabulous Summer Berry Recipes for #SundaySupper

 You really DON’T want to miss it!

 

 

 

 

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Chicken with Sauteed Asparagus and Lemons #SundaySupper

Apr 7, 2013 by

Keeping the food budget under control is an important aspect of running a home. I learned this from experience. While trying to cut food costs, creativity is a must. I try not to go too wild at the grocery store but, as a food blogger I see so many possibilities whenever I go shopping! But no matter what, I try to make my meals healthy and attractive – especially the budget friendly meals!

Today’s theme for #SundaySupper is budget friendly meals. Such awesome inspiration! Our hosts today are Lane from Supper For A Steal and Pam from Blueberries And Blessings. Please be sure to check the recipe’s from the links below.

Over the past few weeks, I have been making a few changes to my diet. Kindly pardon my lack of posts recently. All will fall into place soon. I will show you some of what I have been making very soon. Today’s recipe is a refreshing spring dish. I deviated from my original idea which was lemon chicken (didn’t turn our the way I hoped)…and ended up with this recipe. Panko crusted chicken breasts with Sauteed Asparagus with Lemon Slices and Capers.

 

Chicken & Sauteed Asparagus with Lemon_1

 

 

Chicken with Sauteed Asparagus and Lemons #SundaySupper

Ingredients

  • 5 Chicken Breast Cutlets (or 2 chicken breasts, thinly sliced)
  • 1 Tbsp Dijon Mustard
  • 1/2 Cup Panko Breadcrumbs
  • 3 Tbsp Grapeseed Oil
  • 1 bunch Asparagus, washed and trimmed
  • 1 Lemon
  • 2 Cloves garlic, Sliced
  • 1 Tbsp Capers, rinsed
  • Salt & Pepper

Instructions

  1. Brush both sides of each piece of chicken with mustard, then sprinkle with salt and pepper
  2. Coat each piece with the breadcrumbs
  3. In a large skillet, heat grapeseed oil over medium high heat
  4. Brown garlic in the oil. Discard garlic.
  5. In batches, brown each piece of chicken on both sides until nicely browned and cooked through. Transfer to a plate and set aside
  6. Slice the lemon in half. Cut one half into slices.
  7. In a large skillet, add a tablespoon of oil and bring to a medium heat.
  8. Gently sautee the asparagus for about 6 minutes. Add the capers and the lemon slices. Add the juice of the other half of the lemon.
  9. Sautee for about 3 minutes more
  10. Sprinkle with salt and pepper (to taste)
  11. Plate and serve
http://lovelypantry.com/2013/04/chicken-with-sauteed-asparagus-and-lemons-sundaysupper/

 

This recipe is easy, healthy and affordable. Could anyone resist spring asparagus? Bright lemons? Not me. It also fits well into the changes I’m making to my diet. I will be reducing my processed carbohydrate intake for the next few months. So this means more fresh ingredients in my kitchen, as it should be.

I really do like to cook my chicken in oil fragrant with garlic. It gives such wonderful flavour.

 

Chicken with Sauteed Asparagus and Lemon_2a

Chicken & Sauteed Asparagus with Lemon-42

 

Such an easy and affordable spring recipe. Do you have great, tasty, healthy budget recipes? Please tell me about them in the comments below.

 

Chicken & Sauteed Asparagus with Lemon-55

Chicken & Sauteed Asparagus with Lemon and Capers

 

Here are the amazing budget friendly recipes from the #SundaySupper team.

Starters, Soups, and Salads

Main

Sides

Drinks and Desserts

 

 ***

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Announcing the Food & Wine Conference sponsored by Sunday Supper!It’s being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Check it out by clicking here → Food & Wine Conference

 

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Orange Cake with Orange Syrup #SundaySupper

Mar 31, 2013 by

Happy Easter Sunday! I hope everyone is having a wonderful weekend. I am almost at the end of a four-day Easter weekend. We had our very first Spring-like day yesterday and I got a chance to spend the day out with my family. I’m so ready for April! The last 2 weeks in March were pretty taxing, but everything seems to be returning to somewhat “normal”. Apparently March 31st is National Oranges and Lemons Day! For today’s #SundaySupper, we are sharing with you some of our best citrus recipes. I’m absolutely loving the line up! Our fun and fabulous host is Jen from Juanita’s Cocina!

I love Oranges in my cooking and baking. I must admit, I don’t  include it enough but when I do, it’s always great. When I baked my first orange cake a few months ago, I was so impressed with the fact that I could utilize the whole orange and not just the juice OR the zest. I was very disappointed when I misplaced that recipe and could not find it in time for today’s post. I will find it, but I know it will take some time. This recipe is just as good and the syrup is a winner!

 

Orange Cake with Orange Syrup_1

 

Orange Cake with Orange Syrup #SundaySupper

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Recipe from the book "500 Cakes" by Susannah Blake

Ingredients

  • 1 Orange
  • 1 1/2 Sticks Unsalted Butter, at room temperature
  • 3/4 Cup Superfine Sugar
  • 3 Eggs
  • 1 1/4 Self-Rising Cake & Pastry Flour
  • 1/2 Tsp Baking gSoda
  • 4 Tbsp Ground Almond
  • Orange Syrup: The zest and juice from an orange + 1/4 Cup Granulated Suagr

Instructions

  1. Preheat your oven to 375F
  2. Grease a 10 inch spring form cake pan, line with parchment and set aside
  3. Grate the zest of the orange and set aside
  4. Remove the flesh of the orange ensuring the pith and any seeds are removed. Place the flesh and any remaining juice into a food processor and blend until smooth, about 20-30 seconds
  5. In a medium bowl, sift in flour and baking soda. Set aside.
  6. In a large mixing bowl, beat the sugar and the butter. Beat the eggs one at a time until incorporated.
  7. Gradually fold in the flour until combined and then fold in the ground almond
  8. Bake for 30 minutes or until a toothpick inserted comes out clean
  9. Allow to cool in the pan for about 15 minutes before transferring to a cooling rack
  10. To make syrup: In a small saucepan, add orange zest, orange juice and sugar. Gradually bring to a boil then stir. Reduce heat and allow to simmer for about 8 minutes, stirring occasionally. Take care not to leave the saucepan unattended. Remove from heat when the syrup has a sticky consistency. It will continue to thicken as it cools
http://lovelypantry.com/2013/03/orange-cake-with-orange-syrup-sundaysupper/

 

Fact: I do not enjoy eating oranges. But I will drink the juice, cook and bake with the zest, juice and flesh. Strangest thing I’ve ever heard.

 

Baking with oranges gives not only a pleasant aroma, and a gorgeous hue, but also a very light and fresh taste to the cake. This recipe did not require a full cup of sugar as the orange gave it additional sweetness. By itself though, this cake is not a very sweet cake. Its partner does a great job where the true sweetness is concerned.

 

Orange Cake with Orange Syrup_3

 

I’m not sure why I had not thought of blending the flesh of the orange before. Total genius. Not only do I get the juice, but I get the added fiber from the orange as well.

 

Orange Cake with Orange Syrup_2

Orange Cake Collage

 

Just so that we are clear…the cake and the syrup stay together. This cake is best served warm after the syrup has been allowed to soak into it for a few minutes. A brilliant transformation takes place and the cake just tastes that much better.

 

 Orange Cake with Orange Syrup_2

 

I hope you’ve enjoyed my recipe today. Please take a look at the recipes by my fellow #SundaySupper bloggers.

 

Better with Citrus Breakfasts:

Big On Citrus Breads & Condiments:

Make You Pucker Salads, Sides, & Main Dishes:

Sour Citrusy Sweets & Desserts:

Sour Sips & Drinks:

***

Join the #SundaySupper conversation on Twitter on Sunday, March 31st to talk all about citrus recipes!

We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST.

Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

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Jamaican Easter Spiced Bun #SundaySupper

Mar 24, 2013 by

Spring is here and slowly, the weather is coming around. The snow is almost melted and I’m excited for what the new season has to offer. Today for #SundaySupper, we are sharing Easter and Passover recipes and our wonderful host is Carla from Chocolate Moosey! You will find lots of Easter and Passover inspiration from the #SundaySupper bloggers at the end of the post. Be sure to check them out. We have a terrific line  up for you, as always.

It’s funny how you can have the worst week, yet there is always something that can help raise your spirits, or take your mind off things for a while. Stealing time to prepare my Easter Spiced Bun for #SundaySupper did just that for me this week. Out of nowhere, my routine got disrupted and I found myself riding a wave of change that I was just not expecting. Life throws things your way and you just have to swim. Sinking is not an option. Decisions have to be made and sometimes what you have to do, is essentially taking one for the team. I’m a true team player, especially for my family. So this past week was not for me at all. I sacrificed sleep, blogging and good nutrition so that I was able to get things done. My children have been absolute troopers! Waking up at 6am was unusual for them however, they managed to join me as I started my day like the wonderful little soldiers that they are. I can see this disruption coming to an end hopefully by the end of this week. I’m sure I will need time to recuperate. But I’m embracing the experience and summing it up to preparation for when the kids start school in the fall. Chances are, I still won’t be a morning person by then.

So on to this awesome Jamaican Easter Spiced Bun. I’ve made a few buns and I must say, I’m impressed by the variety that is out there. I’m not sure if people are just tired of a standard Easter Bun or are just willing to embrace change and experiment a little. I said to a friend of mine recently, who wasn’t so happy that I coined my Jamaican Zucchini Spiced Bun as being “Jamaican”, we can’t have just one variety of bun! Personally, I love that the main Jamaican publications are issuing Easter Cookbooks with many Easter Bun recipes. If there was only one recipe, I wouldn’t have a bun recipe to share with everyone on my blog this year. It is safe to say that as long as everyone is willing to get creative, I will have something wonderful to bake and share for Easter.

Wouldn’t you like to try this? A wonderful variation of a Jamaican Easter Bun … made with Red Label Wine.

 Jamaican Easter Spiced Bun_1

 

Here are the other Jamaican Easter Buns that I have made:

My very first Jamaican Easter Bun, made from a very old recipe that my Mom gave to me. I also added a brief history of the Jamaican Easter Bun

An absolute favourite of mine, Sweet Potato Bun

A moist and awesome twist on an Easter staple, Zucchini Spiced Bun 

 

Jamaican Easter Spiced Bun #SundaySupper

Prep Time: 30 minutes

Cook Time: 50 minutes

Yield: 10-12 slices

Ingredients

  • 3 Cups All Purpose Flour, Unbleached
  • 3 Tsp Baking Powder
  • 3 Tsp Mixed Spice
  • 1 Cup Dark Brown Sugar
  • 1 Egg
  • 1 Cup Red Label Wine (or a red wine of your choice)
  • 1 Cup Raisins
  • 1/4 Cup Boiling Water
  • 1/3 Cup Unsalted Butter, melted
  • 1 Tsp Lime Juice
  • 1 Tsp Vanilla Extract
  • 1/8 Tsp Salt

Instructions

  1. Preheat oven to 350F
  2. Soak Raisins in 1/4 Cup boiling water, set aside
  3. In a medium bowl, combine flour, baking powder, mixed spice, and salt. Set aside.
  4. In a large mixing bowl, beat egg until foamy.
  5. Add sugar, butter and wine, beating after each addition.
  6. Gradually, add the dry ingredients. Mix until smooth.
  7. Fold in the raisins along with any liquid from soaking.
  8. Transfer to a greased loaf pan, lined with parchment paper
  9. Bake for 40-50 minutes or until a toothpick inserted comes out clean
  10. Optional glaze: 1/4 Cup Brown Sugar + 1/4 Cup Water. Bring to a boil then simmer for 10-15 minutes until thick. Brush all over then bun and then put the bun back in the oven for about 5 minutes.
  11. Allow to cool before slicing

Notes

Recipe adapted from Enid Donaldson's Real Taste Of Jamaica

http://lovelypantry.com/2013/03/jamaican-easter-spiced-bun-sundaysupper/

 

I turned to my favourite cookbook for this recipe. None other than Enid Donaldson’s The Real Taste Of Jamaica. I’m not sure if you’ve ever seen a recipe and decided that you were not going to make it that way. That is what happened with me. The original recipe called for 2 cups of brown sugar. I couldn’t bring myself to do it. So I just used a cup. I was also sure to use Mixed Spice, which I posted recently. I decided to increase the butter from 1 tablespoon to 1/3 Cup. I know, big difference – but it came out just great!

 

Jamaican Easter Spiced Bun_2

Jamaican Easter Spice Bun – Ingredients

 

The batter was quite firm, but I believe soaking the raisins and having the extra liquid helped to loosen it up while folding the raisins in.

 Jamaican Easter Spiced Bun Collage (prep)

 

Glazing a bun is totally optional. However I prefer the texture of the bun after it has been glazed. That little extra added sweetness is really something wonderful.

 

Jamaican Easter Spiced Bun_3

Jamaican Easter Spiced Bun – Glazed

 

I should note something about a Jamaican Bun. It is not a bread that is light and fluffy. It is a heavy, dense bread that is rich in flavours. In Jamaica, I enjoyed bun with Jamaican cheese. Since it can be quite pricey to get that type of cheese in North America, the next best thing (and probably better for you) is Cheddar Cheese. The cheddar that is closest in taste and texture is a sharp cheddar. We enjoyed ours with a mild cheddar that complimented the bun very well. Bun can be enjoyed as an open-faced sandwich as well as a sandwich type snack. I enjoy my cheese well secured between two slices of bun, with just a little butter to seal the deal.

 

Jamaican Easter Spiced Bun_5

Jamaican Easter Spiced Bun

 

Here are some Easter and Passover recipes to inspire you for this upcoming season!

Easter

Breakfast, Breads, and Buns

Appetizers and Sides

Main Dishes

Dessert

Passover

Dessert

Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog

 

***

Join the #SundaySupper conversation on Twitter on Sunday, March 24 to talk all about Easter and Passover recipes!

We’ll tweet throughout the day and share recipes from all over the world.

Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

 

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Stamp and Go! {Jamaican Codfish Fritters} for #SundaySupper

Feb 3, 2013 by

Today is a BIG #SundaySupper. Its Superbowl Sunday and we have so many good dishes for this spectacular occasion. It’s spectacular for a few reasons. If you love American Football, then you’ve probably been eagerly anticipating this day. If you love food, well there will certainly no shortage of food today. If you’re like me, you’ll be looking forward to the Superbowl commercials and the half-time performance. Yes, that really is all that I’m looking forward to. Well that and these Jamaican Codfish Fritters! It’s a wonderful snack or side dish/appetizer and is one of my favourite Jamaican treats. My Grandmother used to make these fritters for me. I just loved them. The saltiness of the Codfish will always win me over. I made them for the first time and now I’m in fritter heaven!

 

Stamp & Go_Codfish Fritters_1

 

My recipe today was taken from my very special Jamaican cookbook by Enid Donaldson, “The Real Taste Of Jamaica”. This book has not failed me yet! I’m comforted knowing that it keeps me close to home for so many occasions including game time!

 

Stamp and Go! {Jamaican Codfish Fritters}

Prep Time: 30 minutes

Cook Time: 20 minutes

Ingredients

  • 1 Cup Salted (deboned) Codfish
  • 2 Cups All Purpose Flour, Unbleached
  • 2 Onions, Finely chopped
  • 2 Tomatoes, finely chopped, seeds removed
  • 2 Cloves Garlic, minced
  • 2 Stalks Escallion, finely sliced
  • 2 Tsp Black Pepper
  • 1/2 Scotch Bonnet Pepper, finely chopped (I omitted this ingredient)
  • 2 Tbsp Vegetable Oil + more for frying
  • 2 Tsp Baking Powder
  • 1 1/2 Cups Water, at room temperature

Instructions

  1. Soak codfish overnight in water or bring to a boil twice (for 12-15 minutes), draining and adding fresh water after each boil.
  2. Drain and rinse the codfish under running cold water
  3. Using a fork or your fingers, flake the codfish into small pieces, taking care to remove any remaining bones
  4. To a small skillet, add oil and allow to get hot. Add onion, garlic, tomatoes and escallions. Sautee until soft about 5 minutes. Add black pepper then combine. Remove from heat and allow to cool
  5. Add codfish to the seasonings. Stir to combine
  6. In a medium bowl, add flour and baking powder. Stir to incorporate
  7. add codfish mixture to the flour and stir to combine.
  8. Add water gradually, mixing by hand until a firm but loose batter is achieved
  9. Add by about 3 tbsp at a time and fry in oil at medium heat on both sides (about 3-5 mins) until golden brown and cooked through
  10. Transfer to absorbent paper towels to get rid of any excess oil.
  11. Transfer to a platter and serve warm
http://lovelypantry.com/2013/02/stamp-and-go-jamaican-codfish-fritters-for-sundaysupper/

 

For those who are not familiar with Salted Cod/Cod Fish/Salt Fish – this is what it looks like straight out of the package. This looks pretty nice compared to what I grew up seeing. This is from an 11oz package. I used half of it to make this recipe. I got mine from the local West Indian Market but I have seen it in the regular supermarket also.

 

Stamp_and_Go_Salted Codfish

Salted Cod Fish direct from packaging

 

I remember having to flake codfish on a Saturday night in preparation for Ackee & Salt Fish on Sunday morning before church. The fish we had then wasn’t as refined and certainly was not de-boned. I had to use my fingers and flake while removing bones from the fish. Not a glamorous task at all. But I love Saltfish so it had to be done. I would flake the fish while my Mom would prepare the dumpling dough.

Once the fish has been boiled twice, taste the fish to see if it is to your liking. You don’t want to boil out all the salt. It should in fact still be salty. Keep in mind that it is going to be placed in a batter that will likely reduce the saltiness. Here is what the codfish looks like once cooled and flaked.

 

Stamp_and_Go_Codfish_Fritters-3

Flaked Cod Fish

 

 

Stamp_and_Go_Codfish_Fritters_ingredients

Lets make Stamp & Go!

 

While sautéing the seasoning, you will notice the wonderful fragrance as they combine. I decided not to add Scotch Bonnet pepper this time but I’m sure I will the next time. I added black pepper instead.

 

Stamp & Go_ Seasoning + Fish

Sautee the onion, garlic, tomatoes and escallions. Combine with codfish.

 

Creating the batter was interesting. The recipe did not state how much water to use. I added 1/4 Cup of water at a time until I arrived at a nice consistency. I tested out a fritter to see how it came out after adding a cup of water to the batter. I only needed half a cup more to get it right. Fry these fritters at medium heat. And do not leave the skillet unattended while browning these fritters.

 

Stamp & Go_Prep

 

Wouldn’t you like to see these on your Superbowl party platter?  These are a definite crowd pleaser.

 

Stamp_and_Go_Codfish_Fritters_platter

Codfish Fritter Platter

Grab yourself a plate and dig in!

 

Stamp_and_Go_Codfish_Fritters_plate

Jamaican Cod Fish Fritters, also known as Stamp & Go

 

Be sure to visit the rest of the #SundaySupper team to see the amazing game day buffet items.

#SundaySupper Super Bowl Appetizers & Snacks:

#SundaySupper Super Bowl Main Dishes:

#SundaySupper Super Bowl Desserts:

 

#SundaySupper Super Bowl Tablescape:  10 Tips For A Winning Superbowl Buffet Table from An Appealing Plan

***

Join the #SundaySupper conversation on Twitter on Sunday, February 3rd to talk all about our Super Bowl Recipes!

We’ll tweet throughout the day and share recipes from all over the world.

Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.

Follow the #SundaySupperhashtag, and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos!

 

 

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