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Category: Appetizers & Snacks

Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

1 C. Crimini mushroom, sliced
6 oz. oyster mushroom, sliced (approx. one head)
1 small shallot, diced (approx. 2 T. cooked)
1 T. white wine
1 – 8 oz. package brie
2 T. fresh parsley, chopped
2 T. fresh sage, chopped
2 T. fresh rosemary, chopped
2 T. fresh thyme, chopped
Salt and pepper to taste
8 Tortillas

Preheat 10″ sauté pan over medium heat. Add butter and mushrooms in sauce and cook until lightly browned- about 5-7 minutes. Add salt and pepper, shallots and prepared herbs and cook 3 minutes more. Pour wine in pan to deglaze for 2 minutes. Take mixture off heat and strain well in colander. Cool mixture. Place about 2 T. mushroom mixture in center of top half of each tortilla. Cut the cheese in eight slices. Pull slices of cheese apart with your fingers and spread equal portions over mushroom mix. Fold empty tortilla half over half with filling to form half moon shape. Pan fry quesadillas in 10″ nonstick pan with a T. of olive oil until golden brown on each side. Cut each quesadilla into three wedges and serve.

Spicy Herb Roasted Nuts

Spicy Herb Roasted Nuts

1 1/2 C. almonds
1 1/2 C. walnut halves
1 C. hazelnuts
1 C. pecan halves
1/2 C. maple syrup
1/4 tsp. cayenne
1 1/2 tsp. chopped fresh oregano leaves
1 1/2 tsp. chopped fresh sage leaves
1 1/2 tsp. chopped fresh thyme leaves
1 1/2 tsp. chopped fresh rosemary leaves
1 1/2 tsp. chopped fresh savory leaves
1 1/2 tsp. chopped fresh marjoram leaves
3 T. olive oil
About 1 tsp. kosher salt

Mix almonds, walnuts, hazelnuts, pecans, maple syrup, cayenne, oregano, sage, thyme, rosemary, savory, marjoram, and oil in a 10- by 15-inch rimmed pan. Sprinkle nuts with 1 tsp. salt. Bake in a 300° oven, stirring occasionally, until all liquid evaporates and nuts are golden under the skin (break open to test), about 45 minutes. Let cool. Taste and add more salt if desired.

Watermelon Appetizer with chèvre and Anise Hyssop

Watermelon Appetizer with chèvre and Anise Hyssop

16 large anise hyssop leaves plus 1 optional tsp. the plant’s blossoming buds
4 oz. plain chèvre (goat’s-milk cheese)
4 tsp. Crème Fraîche
4 slices cut 1/2-inch thick from a seedless watermelon, rind and white flesh removed
1/4 tsp. flaked sea salt, such as Maldon (may substitute coarse kosher salt)
1 tsp. organic edible flower petals (any combination of anise hyssop blossoms or culinary lavender blossoms, or other edible flowers such as viola, bee balm, borage or bachelor button. Pluck individual petals from the stem.

Cut 4 of the largest anise hyssop leaves into 1/8-inch pieces, then combine in a small bowl with the chevre and creme fraiche. Add up to 1 tsp. the plucked anise hyssop buds, if desired; mix well. Stack the trimmed watermelon slices and cut them into bite-size pieces. Lay the 24 watermelon pieces on a serving tray; use any partial pieces to taste-test the proportions of all the elements. Place a couple of flakes of sea salt on each watermelon piece and taste with some of the chevre; adjust the salt level as desired. Cut the remaining 12 anise hyssop leaves in half lengthwise and offset on each piece of watermelon so the edges will poke out once the chevre mixture is added. Scoop a tsp. the chevre mixture; use a second spoon to push it out on top of each watermelon-leaf piece. Garnish with an individual lavender blossom or other edible flower petal. Serve immediately or cover loosely and refrigerate. Serve within 1 hour.

Yogurt Grahams

Yogurt Grahams

1 graham cracker (large rectangle)
2 tsp. low-fat fruit-flavored yogurt

Break graham cracker in half. Spread yogurt on one half and top with the other. Wrap in plastic wrap and freeze.

Honey Mustard Minion Dip

Honey Mustard Minion Dip

1/2 C. Mayonnaise
2 tsp. Spicy Mustard
2 tsp. Honey
1/2 tsp. Garlic Powder
3 tsp. Vinegar
2 Black Olives
1 Cracker
1 tsp. Mayonnaise (To make the eye)

Mini Garden Pizzas

Mini Garden Pizzas

1 recipe Pizza Dough
2 tablespoons Olive Oil
1 ball Fresh Mozzarella , thinly sliced
½ cup Grape or Cherry Tomatoes, sliced
1 recipe Simple Parsley Gremolata (see below for recipe)
Salt and Pepper, to top
10-12 Fresh Basil Leaves

Preheat the oven to 425 degrees. Divide the dough into 12 equal sections. Shape each section of dough into a ball. Roll each ball into a circle that is 1/8” thick. Place the dough circles spaced 2” apart on parchment-lined baking sheets. Brush the top of each dough circle with olive oil. Top each dough circle with a few slices of fresh mozzarella. Top half of the dough circles with 5-6 tomato slices, each. Add a bit of basil. Sprinkle the remaining half of the pizzas with gremolata (about 1-2 teaspoons, each). Sprinkle the pizzas with salt and pepper. Bake in the preheated oven on the top rack for 10-12 minutes, or until the cheese is bubbling and crust is golden brown.

Simple Parsley Gremolata

¼ cup Fresh Parsley, chopped
3 Garlic Cloves, finely minced
Zest of 1 Lemon

Combine all ingredients in a small bowl and mix together. Sprinkle over pizzas, meat, fish, pastas, etc. Store the Gremolata in an airtight container. Keep refrigerated. Will keep for about 1 week.

Owl Lunch

Owl Lunch

1 Babybel
2 Raisins
2 pieces of whole wheat bread (sandwich of choice)
2 Baby Carrots
Pretzel Spoons or Mini Pretzel Twists
1 Pretzel Rod
Kale Chips (or you could use green grapes)

Jicama Sticks

Jicama Sticks

1 red or sweet onion, finely chopped
1 C. cold water
¾ tsp. salt
¼ C. extra-virgin olive oil
2½ tsp. fresh lime juice
1 tsp. sugar
¼ tsp. freshly ground pepper
1½ lbs. jicama, peeled, cut into matchsticks
1/3 C. finely chopped cilantro or parsley

Steps: Soak onion in water with ½ tsp. of the salt, 15 minutes. Drain. Rinse under cold water. Pat dry. Whisk together oil, lime juice, sugar, remaining ¼ tsp. of the salt and pepper in a large bowl until sugar dissolves. Add onion, jicama and cilantro. Toss well. Nutrition information per serving: 97 calories, 62 percent of calories from fat, 7g fat, 1 g saturated fat, 0 mg cholesterol, 9 g carbohydrates, 1 g protein, 222 mg sodium, 4 g fiber

Ultimate Party Crab Bites

Ultimate Party Crab Bites

2 C. breadcrumbs (plus another cup for coating finished balls)
16oz crabmeat
8oz Monterey jack cheese, shredded
8oz cream cheese, at room temperature
3 large eggs
½ C. mayonnaise
1 medium onion, finely diced
1 red bell pepper, finely diced
¼ C. parsley, chopped
2 jalapeno peppers, finely diced
1 T. Old Bay seasoning
1½ tsp. salt
A few cranks of fresh ground black pepper
Vegetable oil for frying

In a large mixing bowl, combine all ingredients (except 1 C. of reserved breadcrumbs). Scoop and form into bite sized balls. Roll balls in breadcrumbs. Place on a large platter and chill for a half of an hour. Heat 1″ of oil in a large frying pan until a deep fry thermometer registers at 350º. Fry the crab bites until golden brown. Drain on paper towels and place on a cookie sheet in a 200º oven to keep them warm while you fry the rest of them up. Serve with cocktail sauce, tartar sauce and lemon wedges. (Remoulade?)

Chewy Chocolate Chip Granola Bars

Chewy Chocolate Chip Granola Bars

6 T. unsalted butter
1/3 C. dark brown sugar
1/4 C. plus 2 T. honey
1-1/2 tsp. vanilla extract
Heaping 1/8 tsp. salt
2 C. quick-cooking/instant oats, such as Quaker Quick 1-Minute Oats (do not use regular old-fashioned oats)
1-3/4 C. crispy rice cereal, such as Rice Krispies
1/2 C. sliced almonds
1/4 C. flax meal or wheat germ
1/3 C. mini chocolate chips (or to taste)

Line a 9 x 13-inch baking pan with aluminum foil. Spray the foil lightly with nonstick cooking spray. In a large pot, combine the butter, brown sugar and honey. Bring the mixture to a boil over medium-high heat, stirring constantly. Lower the heat and simmer until the sugar dissolves and the mixture is slightly thickened, about 2 minutes. Remove the pan from the heat and stir in the vanilla and salt. Add the oats, rice cereal, almonds and flax meal (or wheat germ) to the pan and fold with a rubber spatula until well combined. Transfer the mixture to the prepared pan and press down lightly with a rubber spatula to even out. Sprinkle the miniature chocolate chips over top, adding more or less to suit your taste, and press down firmly with the spatula so the chips stick. The mixture should be tightly compacted in the pan. Place the pan in the refrigerator for 1-1/2 – 2 hours to cool. Use the foil overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into rectangles. Store the bars in an airtight container in the refrigerator. If you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise they’ll stick together and fall apart. Note: If you are substituting dried fruit for the chocolate chips, mix it in along with the other ingredients as opposed to sprinkling over top.

Butternut Squash Chips with Cranberry Toppings

Butternut Squash Chips with Cranberry Toppings

1 ½ lb (1 medium) butternut squash
2/3 T. oil – walnut oil would be nice
2 tsp. finely chopped fresh sage leaves (6–7 leaves)
½ tsp. ground black pepper
½ tsp. finely chopped fresh rosemary
½ tsp. kosher salt
¼ tsp. ground white pepper
2 T. finely chopped dried cranberries
1 T. honey
½ tsp. freshly squeezed lemon juice
Coarse salt, such as Celtic or Maldon sea salt
Fresh rosemary for garnish

Preheat your oven to 350°F, with the racks positioned in the upper and lower thirds. Line two baking sheets with parchment paper or silicone baking mats and spray or lightly brush them with some of the oil. To prepare the squash, remove about ½ inch from the top and bottom. Divide it into two sections where the neck meets the seed bulb, then remove the skin with a sturdy vegetable peeler or a paring knife. If you plan to use the seed bulb, scoop out the seeds. Cut each section into even, â…› inch slices, about as thick as two stacked quarters. A Mandoline or food processer would be helpful here. If the flesh around the seed bulb is less than ½ inch thick, save it for another use. In a wide pot or deep skillet, bring about 2 quarts of water to a boil. Place a bowl of ice water near your cooktop. Cook the squash in 2 batches, boiling each for 1½ to 2 minutes. Don’t overcook them or they’ll break apart. Carefully scoop the slices into the ice water. Lay the slices on a kitchen towel and pat them completely dry.
In a mixing bowl combine the sage, black pepper, rosemary, salt, and white pepper. Pour the oil into another bowl for brushing. Combine the cranberries, honey, and lemon juice and set the mixture aside. Arrange the slices in a single layer on the prepared baking sheets so that they’re close but not touching. Brush them generously with the oil, flip and brush the other side, and then sprinkle them with some of the herb mixture. Bake the slices for 15 minutes, flip them and sprinkle them with more of the seasoning, then rotate the baking pans and return them to the oven on opposite racks. Continue cooking the chips until they’re a deep amber-brown and crisp—10 to 15 minutes longer, depending on thickness. Check the chips frequentl – they can burn quickly – and remove the ones that finish early. Note: The chips will get crisper as they cool. To serve, spread the chips on a platter and drizzle them with the cranberry topping, coarse salt, and fresh rosemary.

You can use other winter squash for this recipe – kabocha, delicata, acorn – but I think the butternut squash was custom-designed for chip-making. Its neck section yields perfect rounds, and its sturdy, dense flesh makes it easy to handle. Look for a squash that has a long, straight neck and a small seed bulb on its end.

Fry. Butternut squash chips fry up nicely in a couple of minutes in hot oil! Par-boil and dry the slices as described above, then follow a basic frying technique

Baked Butternut Squash Chips

Baked Butternut Squash Chips

1 small and skinny butternut squash
2 sprigs fresh rosemary, chopped (or another herb if you prefer)
kosher salt
pepper
extra virgin olive oil

Preheat oven to 375 degrees and line two baking sheets with parchment paper. Bring a large pot of water to a boil. Peel squash and slice in half lengthwise. Scoop out any seeds in the base of the squash.Using a very sharp knife (or a mandolin if you have it) thinly slice the squash. The thinner, the better. Mine were probably about 1/8 of an inch thick. Once sliced, boil (in batches) for 1-2 minutes. Remove from water and lay flat in a single layer on a paper towel to dry. Pat completely dry and then transfer to baking sheet, making sure the slices don’t overlap at all. Brush with olive oil to coat and sprinkle generously with salt and pepper. Sprinkle chopped rosemary on top and bake for 20 minutes, checking frequently after 10 minutes to make sure they don’t burn. If your slices are thinner than 1/8 of an inch, they won’t need to bake as long. Remove from oven once they start to brown and crisp up and immediately sprinkle with more salt.

Carrot Snack Sticks

Carrot Snack Sticks

1 C. all purpose flour
2 T. parmesan cheese, grated
1/2 tsp. baking powder
1/2 tsp. salt
1/2 C. carrot, finely shredded and thin
2 T. canola or vegetable oil

Preheat oven to 400 degrees. Combine the first four ingredients and stir to combine. Using your hands, add the carrots to the flour mixture coating the carrot pieces with flour. Add the oil and work with your hands to bring the dough together. (You really have to be patient with working this dough together so that the flour absorbs the oil. If you are concerned that it is not coming together, just add 1 extra tsp of oil to the dough and work it with your hands forming a ball until it comes together.) Form the carrot parmesan dough into a flat rectangular disk and allow to rest for 1-2 minutes then roll out 1/2 inch thick on parchment paper or a dry clean surface. Using a knife, cut the dough into sticks, 2 inches long by 1/4 inch wide. Bake on a Silpat or parchment lined cookie sheet for 15-17 minutes. Cool and serve.

Edit:  I have to say that mine appeared to come out exactly like the picture and such, but although the original recipe had rave reviews from kids.  We didn’t like them much.  VERY bland, and quite dry.  I had no trouble with them holding together, I microplaned the carrot.

Holiday Cherries

Holiday Cherries

Perfect with duck, ham or a cheese course. Or try them over a tart, topped with whipped cream.

2 1/2 pounds sweet cherries
3 1/2 C. red wine vinegar
1 1/2 C. sugar
1 tsp. black peppercorns
4 whole cloves
2 (3-inch) cinnamon sticks
2 bay leaves
1 (10 x 1/2-inch) lemon rind strip

Wash and pat the cherries dry. Pierce each of the cherries several times with a fork; set aside.
Place vinegar and remaining ingredients in a nonaluminum saucepan; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer 5 minutes. Remove from heat; let stand 30 minutes. Strain vinegar mixture through a sieve over a bowl; discard solids. Return vinegar mixture to pan; bring to a boil. Spoon cherries into hot jars; cover with hot vinegar mixture, leaving 1/4-inch head space. Cover jars with metal lids; screw on bands. Cool. Refrigerate at least 2 weeks before serving.

Home-Canned Artichoke Hearts

Home-Canned Artichoke Hearts

You’ll need 3 sanitized pint jars with new lids and rings

Make Ahead: The artichokes need 1 month to cure, during which time their texture changes from firm to velvety while their structure is retained. If you choose to skip the water-bath canning called for here, refrigerate the sealed jars of artichokes for 1 month before serving. (Artichokes that are not water-bath-canned will not achieve the same silky texture as those that are.) The water-bath-canned jars of artichokes need to cool for 12 hours. They are shelf stable for 1 year. Once opened, the jars should be refrigerated and used within a month.

4 lemons
9 medium or 15 baby artichokes
1/4 C. plus 3 tsp. kosher salt or sea salt
1 C. distilled white vinegar, plus more as needed
1/4 C. white wine vinegar
1/4 C. mild olive oil, or more as needed
1 tsp. dried oregano
3/4 tsp. crushed red pepper flakes
3 cloves garlic, root ends trimmed
Three 1-inch strips lemon zest

Halve and juice the lemons. Place the spent lemon halves in a 5-quart nonreactive (not aluminum or copper) pot; fill it with cold water. Strain and reserve the juice for the marinade. To trim the artichokes, pull the leaves from each one, snapping them where they naturally break. Use a sharp knife or vegetable peeler to peel the choke, then make a clean cut across the end of the stem, retaining the tender portion. Use a grapefruit spoon, melon baller or side of a tsp. to scrape away the fuzzy choke, revealing the meaty part of it, then quarter the entire choke. (For baby artichokes, trim only to any inner leaves without a thorn.) As each choke is trimmed, drop it into the pot. Add 1/4 C. salt. Bring the pot filled with lemon water and artichokes to a boil over high heat, then reduce the heat to medium or medium-low so the water is barely bubbling. Cook, uncovered, until fork-tender, about 10 minutes. Meanwhile, make the marinade: Combine the reserved lemon juice, vinegars, oil, oregano, crushed red pepper flakes and garlic cloves in a small saucepan over high heat. Bring to a boil; cook for 5 minutes, then remove from the heat. Use a slotted spoon to transfer the artichokes to the sanitized jars, dividing evenly and stacking the small ones and first cutting the medium ones into quarters. Tuck them in as tightly as possible without breaking or bruising. Whisk the marinade well and divide among the jars. If there is not enough marinade to cover, add oil as needed to leave 1/2 inch headspace at the top of each jar. Make sure 1 garlic clove, 1 strip of lemon zest and 1 tsp. salt goes into each jar. Run a chopstick or flat plastic knife along the inside of the jar to remove any air bubbles. Clean the rim of each jar with distilled white vinegar to cut residual oils, place the warmed lids on and finger-tighten the rings (not too tight). Process in the boiling water bath for 15 minutes. Turn off the heat and let the jars rest in the pot for 10 minutes. Use tongs to transfer the jars to a clean, folded dish towel to cool over several hours. Store the water-bath-canned jars in a cool space to cure for 1 month.

Juniper Pickled Onions

Juniper Pickled Onions

1 bag of small pearl white onions, preferably organic

Brine:
1 C. clean water (beware tap water with a high chlorine content)
2 tsp. Kosher salt
1 T. maple sugar, maple syrup or dark honey
3 juniper berries
1 allspice berry
1 cardamom pod, opened and the seeds scraped out
6 peppercorns
2 bay leaves
Two large pieces of lemon peel

Cut a shallow X in the root end of each onion and drop into a small saucepan. Cover the onions with water and a generous pinch of salt. Boil for 5 minutes. Strain the onions, then rinse well in cold water.  Shock the onions in ice water to stop the cooking. Using kitchen scissors, snip the root end off each onion, and the very tip if it’s sprouted or browning, Remove the outside peel to reveal a perfect white onion. Drop the onions into the sterilized jar or jars. Make a brine by heating the remaining ingredients to just below a boil. Cover the onions with the hot brine. You may have brine left over, don’t worry, but do make sure all the seeds and leaves are in the jars. Cool the onions, then refrigerate. The pickles will be ready to eat in about a week and have lasted in my refrigerator for more than six months.

Leek and Lemon Thyme Tarts with Black Trumpet Mushrooms

Leek and Lemon Thyme Tarts with Black Trumpet Mushrooms

1/4 lb. black trumpets
1 T Oregano
1/2 C. Chèvre
1/4 C. Shallots
1 Leek
2 T. Parsley
1 slice bacon
White wine
Lemon
2 bulb garlic, minced
2 T. thyme
2 tart shells
Juice from 3 Lemons
1 bunch chives

First pre-heat your oven to 400, then cut off dirty ends of mushrooms and wash in several changes of water, lifting the mushrooms out of the water to let the grit fall to the bottom. I’ve found it impossible to get these mushrooms clean without washing. Now dry sauté your mushrooms. Cook them in a pan without any oil on medium heat to get rid of all that moisture. When the water is mostly gone, and before they start to burn, take them off the heat. Chop and start cooking your bacon (add a bit of extra fat if it needs it) while you slice your shallots and leeks thin and pick your herbs. Cut mushrooms into ½ inch pieces. Now sauté your veggies, mushrooms, and herbs until soft, add wine, lemon, salt and pepper to taste then remove to mixing bowl. Mix veggies with chèvre, taste again for seasoning (this recipe wants a good amount of lemon to counter the heavy bacon and cheese). Use a tablespoon to fill tart shells on wax paper lined sheet tray and cook for 15 minutes or until cheese and tarts begin to brown. Take out to cool, chop some chives for garnish, and you’re done!

Roasted Cherries with Gorgonzola, Honey and Thyme

Roasted Cherries with Gorgonzola, Honey and Thyme

Roasted Cherries with Gorgonzola, Honey and Thyme

 

1 lb (500 g) Bing or rainier cherries, pitted and halved

Extra-virgin olive oil

Kosher salt

1/2 lb. (230 g) gorgonzola wedge

Wildflower honey

Fresh thyme leaves

Maldon salt

 

Preheat the oven to 4009F and prepare a small roasting pan lined with aluminum foil. Place the pitted cherries in the roasting pan. Drizzle the cherries lightly with olive oil and a pinch of kosher salt. Roast the cherries for 15-20 minutes, turning once with a wooden spoon until the cherries are soft, juicy, and caramelized. Let the cherries slightly cool before assembling; they can be quite hot and sticky! To assemble one bruschetta, slice a thick chunk of gorgonzola and smear it gently onto the toasted bread. Spoon the roasted cherries over the cheese. Drizzle a bit of honey on top, a sprinkle of thyme leaves, and finish with a pinch of Maldon salt.

Caramelized Onion, Spinach, and Avocado Quesadillas

Caramelized Onion, Spinach, and Avocado Quesadillas

3 T. grapeseed oil or olive oil
2 large yellow onions, halved and sliced
1/2 tsp. salt
10 oz. baby spinach
2 C. shredded Monterey jack cheese
2 avocados, pitted, peeled, and sliced
4 large flour tortillas

Add the oil to a large sauté pan over medium heat. Add the onions and salt and cook, stirring occasionally, until the onions are soft and deep golden brown, about 30 to 40 minutes. (If the sides of the onions begin cooking too fast, lower the heat to medium-low, add a little more oil, and stir. Your goal is to have the onion slices cook as uniformly as possible.) Remove the onions from the pan and place them in a bowl. In the same sauté pan over low heat, add the spinach and cook, stirring frequently, until wilted, about 2 minutes. Remove from heat and transfer the spinach to another bowl, then carefully wipe the pan dry with a paper towel. Return the pan to the stove and increase the heat to medium-low. Lay one tortilla flat in the pan. Evenly sprinkle 1/2 C. of cheese over the top. To the bottom half of the tortilla, add 1/4 of the caramelized onions, followed by 1/4 of the wilted spinach. Heat until the cheese melts and the tortilla is browned and crispy. Add the avocado slices (about 1/2 of an avocado per quesadilla), and immediately fold the tortilla in half, onto itself, and flip it over. Continue cooking for about 30 seconds or until warmed through. Using a spatula, transfer the quesadilla to a cutting board. Cut into fourths. Repeat this process with the remaining ingredients and serve with your favorite salsa or cilantro pesto.

Charcuterie Items by Season

Charcuterie Items by Season

Charcuterie Items by Season

Spring

 

Raw snap peas

Radishes

Blanched asparagus

Artichoke hearts

Apricots

Kumquats

Grapefruit

Strawberries

 

Summer

 

Rainbow carrots

Celery

Broccoli florets

Cucumber

Raspberries

Blueberries

Blackberries

Red or green grapes

Watermelon

Pineapple

Peaches

Plums

Tomatoes of all varieties

Anything growing in the garden!

 

Autumn

 

Roasted beets—ruby, striped, or golden

Carrots

Roasted sweet potatoes

Roasted squash

Apples

Pears

Figs

Persimmons

Cranberries

 

Winter

 

Pickled beets

Pickled green beans

Dried fruit

Figs

Tangerines

Mandarins

Oranges

Pomegranates

 

To top off the board and fill in any little gaps, I like to pile on salted or raw nuts, olives, fresh honeycomb, dried fruit, date cakes, and any other sweet and savory bits I may find. Tuck them in and around the other items, letting them spill over which makes it look like a spread fit for royalty. Grainy mustards, honey, chutney, jams, compotes, dips, and preserves are delicious accompaniments to slather on with a slice of cheese and baguette. Pickles, cornichons, pepperoncini, roasted red peppers, and pickled summer vegetables add a briny tang to balance some of the creaminess and sweetness. Use fresh herbs as a vibrant and aromatic garnish too!

Goldens & Cherries Bacon Roll-Ups

Goldens & Cherries Bacon Roll-Ups

1/2 to 3/4 C. boiling water
2 T. butter, melted
3/4 C. Sun-Maid Goldens and Cherries
2 C. herb-seasoned stuffing mix
1 egg, beaten
1/4 lb. ground beef
1/4 lb. ground hot sausage
1 lb. bacon slices, cut into thirds

Combine 1/2 C. boiling water, butter, Goldens and Cherries and stuffing mix in a large bowl. Gently stir until stuffing is thoroughly moistened, adding additional boiling water if needed. Add egg, ground beef and sausage; mix well. Shape mixture into oblong balls measuring about 3/4 inch by 1-1/2 inches. Wrap one piece of bacon around each ball and place seam-side down on a baking sheet. Bake at 375 degrees for 30 minutes or until bacon is crisp. Set aside on paper towels to drain. Makes 3-1/2 dozen.

Air Fryer Cheesy Tomatoes

Air Fryer Cheesy Tomatoes

Air Fryer Cheesy Tomatoes

 

1 tomato large

2 T. Parmesan cheese shredded

2 T. Mozzarella cheese or Fresh Mozzarella pearls

4-8 fresh basil leaves

1/2 tsp. coarse sea salt

 

Slice the tomatoes into 1/4″ slices and lay in air fryer basket. Top each slice with one basil leaf and enough cheese to cover the top. Air fry at 350 for 5 minutes, until the cheese is melted and bubbly. Lightly sprinkle with coarse sea salt and serve

Prosciutto and Fresh Mozzarella Crostinis with Basil Oil

Prosciutto and Fresh Mozzarella Crostinis with Basil Oil

1 baguette, sliced on the bias about 3/4″ thick
1 ball fresh mozzarella, sliced
2 slices prosciutto
Basil Oil (Below)

Grill or toast the baguette slices if desired. Pour a little basil oil down on a plate. Place grilled baguette slice on plate, layer mozzarella and then prosciutto on top. Insert baguette into mouth, bite, chew, and understand what all the fuss is about.

Basil Oil

1 bunch basil, stems removed (about 1 C.?)
1/2 C. oil – this is one instance where using a canola or vegetable or other unflavored oil might be better than olive oil so that it doesn’t drown out the flavor of the basil

Boil a pot of water. Put basil in for 30 seconds. Take basil out, rinse under cold water. Pat dry (important!), add basil and oil into blender. I had to add in a little more oil than pictured below. Salt and pepper to taste while blending!

Mini-Veggie Pancakes

Mini-Veggie Pancakes

Mini-Veggie Pancakes¼ cabbage, chopped rough
¼ onion, chopped fine
1 whole egg
1 egg white, beaten
1 sundried tomato, chopped fine
¼ tsp. paprika
¼ tsp. mixed herbs
Salt

Mix all ingredients together in a bowl. Heat a non-stick pan on medium to med-high heat. Drop a T. of mixture onto the pan and press down lightly for a few seconds with a spatula. Cook on one side, flip, and press down again until mixture is cooked through.

Pantry Friendly Graham Crackers

Pantry Friendly Graham Crackers

1/3 C. dry powdered milk
½ C. water
1 T. lemon juice or vinegar
1 C. brown sugar
½ C. honey
2 tsp. vanilla
2 eggs, beaten slightly
6 C. whole wheat flour
1 tsp. salt
I tsp. baking soda

Mix milk, water, and lemon juice or vinegar. In separate bowl, add dark brown sugar, honey, vanilla, and eggs (in that order). Blend well to keep oil in emulsion. Combine the two mixtures and add flour, salt, and soda. Divide into four equal parts. Place each part on a greased and floured cookie sheet. Roll from center to edge until 1/8 inch thick. Prick with a fork. Bake at 375 degrees for about 15 minutes or until light brown. Remove from oven and cut into squares.

Crispy Herbed Goat Cheese Stuffed Zucchini Blossoms

Crispy Herbed Goat Cheese Stuffed Zucchini Blossoms

Crispy Herbed Goat Cheese Stuffed Zucchini Blossoms3 ounces herbed goat cheese
12 zucchini blossoms, rinsed, stamens removed
oil for frying
1 C. all purpose flour
1 C. ice water
salt

Gently place 1 tsp. of goat cheese into the center of each blossom, being careful not to tear the petals. Heat about 1 inch of oil in a skillet over medium-high heat. Until it reaches 350 degrees or until a bit of batter dropped into it begins frying. While you are waiting for your oil to heat up, make your batter by whisking together flour and ice water until a smooth and thin batter forms. Once your oil is hot, carefully dredge the stuffed zucchini blossoms in the batter. Allow any excess to drip off and then fry until golden brown 1 – 2 minutes on each side. You may need to do this in batches so you don’t over crowd the pan. Use a slotted spoon to transfer to a paper towel lined plate, sprinkle with salt and serve immediately.

No-Bake Chewy Granola Bars

No-Bake Chewy Granola Bars

2 C. quick cooking oats (or pulse whole oats in a food processor a bit)
1 C. rice crispy cereal
1/4 C. shredded coconut
1/4 C. butter
1/4 C. honey or agave
1/2 C. brown sugar
1/2 tsp. salt
1/2 tsp. vanilla

In a large mixing bowl, mix together the oats, cereal and coconut. Set a small saucepan over medium high heat and melt the butter. Add the honey, brown sugar and salt. Stir together then leave it alone as it comes to a boil. Once the boil has reached all the way around the edges of the pan, begin timing. Allow this mixture to boil for 2 minutes and 15 seconds. During this time, you may need to turn the heat down a bit so it doesn’t overflow, but be sure it keeps boiling. Add the vanilla then pour the mixture over the oats, using a rubber spatula to get all the sugar mixture out of the pan. Mix the ingredients together until the oats are completely coated. Add in your desired mix-in then press very firmly into a lightly greased 9×13″ pan. If you like your bars thicker, you can use a smaller pan or double the recipe and use the same 9×13 pan. If you do not press firmly enough, the bars will fall apart when you eat them. Place them in the fridge for 20 minutes then cut to size.

Chocolate Chip: Add 1/2 C. of mini chocolate chips to the finished mixture before pressing into the pan, allowing it cool just a bit or you will end up with melted chips. Sprinkle on a few extra chips over the top after they are pressed into the pan.

White Chocolate Cranberry: Add 1/3 C. of white chocolate chips and 1/3 C. of Craisins to the finished mixture before pressing into the pan, allowing it to cool just a bit first or you will end up with melted chips.

Candy Bar: Add 1/3 C. of Heath bar pieces, 1/3 C. of mini M&M’s and 1/3 C. of chopped pretzels to the finished mixture before pressing into the pan.

Peanut Butter: Add 2 T. peanut butter to the finished sugar mixture before pouring it over the oats. Once mixed with the oats, add 1/2 C. peanut butter chips before pressing into the pan.

Raisin Nut: Add 1/3 C. of chopped raisins and 1/3 C. of chopped pecans to the finished mixture before pressing into the pan.

jalapeño poppers a la parrilla

jalapeño poppers a la parrilla

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4 Large Jalapenos, halved, seeded
1-12 toothpicks
4- 8 slices Turkey Bacon (crisps up well on the grill)
4 oz. Cream Cheese, room temperature
2 T. finely Grated Cheddar Cheese

Mix cream cheese and cheddar cheese. Take a T. and stuff a jalapeno half, making it fairly level. Run spoon along the outside edge so no cheese is hanging over the sides. Repeat for remaining half peppers. Wrap each half with 1-2 pieces of turkey bacon – 2 for large peppers. The bacon should encircle the jalapeno, completely covering the filling and as much of the pepper as possible. You do not want the filling to be able to spill out if the jalapeno tilts while on the grill. Use toothpicks to secure the bacon in place. Place peppers on your hot grill, filling side down and cook 4-6 minutes and then turn them over and cook the other side an additional 4-6 minutes. The bacon should be crisp and beginning to blacken, the filling hot and creamy, and the pepper softened.

Tequila Infused Queso Fundido

Tequila Infused Queso Fundido

Tequila Infused Queso Fundido1 tablespoon olive or vegetable oil
1 large (10-ounce) ripe tomato, cored, seeded (if you wish) and cut into 1/4-inch pieces
1 medium onion, cut into 1/4-inch pieces
Hot green chiles to taste (roughly 1 large jalapeno or 2 large serranos), stemmed, seeded (if you wish) and finely chopped
3 tablespoons tequila, preferably a silver (blanco) tequila
8 ounces Chihuahua or other Mexican melting cheese, such as quesadilla or asadero, shredded (you’ll have about 2 cups)
1/2 cup chopped cilantro

Heat the oil in a very large (12-inch) skillet over medium-high. Add the tomato, onion and chiles, and cook, stirring nearly constantly, until the onion begins to soften and brown, about 7 minutes. Add the tequila and cook quickly, stirring, until nearly reduced to a glaze. (If you tip the pan toward an open gas flame, it will ignite. If you choose this route, simply shake the pan back and forth until the flames subside and the tequila has reduced to a glaze.) Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just meltedtoo long over the heat and the cheese will become tough, oily and stringy. Scoop into a warm dish, sprinkle with the cilantro and serve right away with tortillas for making soft tacos. You may want a little salsa, too.

Jalapeno Popper Wontons

Jalapeno Popper Wontons

jalapenopopper1 package refrigerated square wonton wrappers
1 8 ounce package cream cheese, softened
3 jalapenos, seeds and ribs removed, finely chopped
½ cup shredded cheddar cheese
Vegetable oil for frying
Coarse salt

In a bowl, combine cream cheese, jalapenos, and cheddar cheese. Arrange wontons in a single layer on a baking sheet.  Add 1 tsp. of the filling to the center of each wonton (don’t overfill them). Dip your fingers in a bowl of water and run your wet fingers around all edges of each wonton. Fold the wontons over the filling, pinching the edges to seal to make a triangle and removing any air bubbles. Fry wontons in batches in hot oil until browned and cripsy. Drain on paper towels and sprinkle with coarse salt. Serve warm.

Empanaditas de Carne (Small Beef Turnovers)

Empanaditas de Carne (Small Beef Turnovers)

Empanaditas de Carne (Small Beef Turnovers)Dough
2 cups all purpose flour
1/2 teaspoon of salt
1/2 teaspoon of baking powder
4 tablespoons of butter
1/4 cup ice water

Filling:
2 tablespoons vegetable oil
1/2 cup white onion, shredded
1/2 bell pepper, diced
2 garlic cloves, minced
1/2 teaspoon ground achiote
1 teaspoon ground cumin
1/2 pound ground beef
1 cup diced and cooked potatoes
1/2 cup beef broth
Salt to taste
1 egg yolk

Make the filling: In a large skillet, heat the oil. Add the onions, bell pepper, garlic, achiote, cumin and cook for about 6 minutes over medium heat. Add the beef and cooked potatoes, and cook for about 7 minutes. Add the broth, season with salt and cook until meat is cooked through.

Make the dough: Place the flour and salt in a food processor. Add the butter, and water until a dough forms. Form a ball, cover with plastic wrap and place in the refrigerator for about 30 minutes.

On a lightly floured surface, roll out the dough into a thin rectangle. Cut out round disc shapes with a round cutter or a small plate. Fill empanada discs with beef mixture. Brush the edges with egg and close the filling by pressing the edges together to form a half moon. reheat oil in a deep pot to 375 degrees F. Fry the empanadas in the oil for about 3 minutes on each side. Remove from the oil and drain on paper towels.

Huarache con Setas Silvestres (Crisp Corn Masa Sandals with Fragrant Mushrooms)

Huarache con Setas Silvestres (Crisp Corn Masa Sandals with Fragrant Mushrooms)

Huarche con Setas Silvestres1 ½ C. dried Masa Harina
½ tsp. Salt
1 C. Warm Water

2 T. Butter
½ T. EVOO
¼ tsp. dried Oregano
12oz. Assorted Mushrooms, cut into ½’ slices
2 cloves Garlic, finely chopped
1 tsp. Sherry Vinegar
½ tsp. Salt
1 tsp. Black Truffle Oil
4 T. Canola Oil

Optional, for Garnish: Salsa Mexicana, Queso Fresco, Watercress, Cilantro

In large mixing bowl, combine masa harina, salt and water and mix thoroughly. Knead 2-3 minutes until smooth. Divide into 4 equal size portions and roll to form a cigar shape. Place masa between to pieces of lightly oiled parchment paper. Using a tortilla press or rolling pin, press each into a sandal shape, about a quarter inch thick. Loosely cover with plastic wrap and set aside.

Heat butter and evoo in large sauté pan over medium heat until very hot and oil begins to shimmer. Add oregano, mushrooms and garlic and sauté for 3-5 minutes, stirring frequently to ensure the mushrooms do not stick and garlic does not burn. Stir in vinegar, salt and truffle oil and cook an additional 5 minutes, until mushrooms are soft. Taste and season with salt if needed. Set aside.

Heat 1 T. canola oil in large heavy bottomed pan or cast iron skillet over medium high heat until oil is hot. Place one hurache at a time in skillet and cook 2 minutes until it begins to blacken on the bottom. Flip and repeat with the other side an additional 1-2 minutes. Transfer to serving plate and repeat with remaining oil and huraches.

Spread a quarter cup of the mushroom mixture on top of each hurache, and sprinkle with garnish items, as desired.

Jalapenos Rellenos de Queso (Stuffed Jalapenos with Chihuahua Cheese)

Jalapenos Rellenos de Queso (Stuffed Jalapenos with Chihuahua Cheese)

12 Jalapeno Chiles, Dry Roasjalapeno rellenosted, Peeled and Seeded
¾ C. shredded Chihuahua or Jack Cheese
2 C. Canola Oil (for frying)
½ C. Flour
½ tsp. Salt
4 large Egg Whites
Avocado, Cilantro, Mexican Crema, for Garnish

Using the lengthwise slit in the jalapeno from de-seeding, gradually spoon in 1 T. of cheese into each pepper and tightly squeeze it to close the sides around the shredded cheese. Place prepared peppers on a waxed paper lined sheet tray and chill for 1-6 hours. In large sauté pan over medium high heat, heat the canola oil to 350. Meanwhile add flour to a shallow bowl and stir in the salt. Place egg whites in a medium size bowl and beat until soft peaks form. Dredge chilled peppers in flour, then dip into egg whites and carefully lay in hot oil Use a spatula or spoon to baste the peppers with hot oil. Once bottoms are golden, turn with slotted spoon or spatula and brown other side. Transfer to a wire rack or paper towel lined plate to drain. Garnish with diced avocado, cilantro and a dollop or crema.

Grilled Panela Cheese & Green Sauce with Nopales

Grilled Panela Cheese & Green Sauce with Nopales

1 Panella Cheese Round (200-300grilled panela cheese and green sauce with nopalesg)
½ – 1 C. Green Sauce (Your Favorite)
2 Nopales Paddles, cleaned
Chopped Cilantro to taste
Toast or Corn Tortillas for Serving

Cut 2 slices parchment paper larger than the cheese. Grease the paper and place on your hot grill or skillet, and place cheese on top of the paper. Cook 5-6 minutes until cheese has been marked. Add the nopales to the grill and cook one side while the cheese grills. Flip Nopales at 3-4 minutes. Cover the top of the cheese with the second sheet of greased parchment paper and flip carefully. Cook an additional 4-6 minutes, until that side is marked and cheese is warmed through. Meanwhile, remove your nopales after 3-4 minutes on the second side, and set aside. Remove cheese to a plate, carefully removing parchment first. Slice cactus into thin strips. Place half sauce on the plate around the cheese, top the cheese with the cactus, then drizzle with remaining sauce and garnish with cilantro.

Vanilla Orange Sugared Cranberries

Vanilla Orange Sugared Cranberries

Vanilla Orange Scented Cranberries3 ¾ cups sugar, divided
1 ¾ cups water
1 tsp. vanilla extract
2 tsp. orange extract or grand mariner
1- 12 oz. bag of fresh cranberries (about 3 cups)

Combine 2 ½ cups of sugar, water, vanilla, and orange extract in a sauce pan. Heat over medium until the sugar has completely dissolved—but not boiling. Pour in the cranberries and stir. The hot syrup will loosen the skin, saturate the berries and adhere to the berries over time. Cover the cranberries with a small plate to keep them mostly submerged. Then cover the pan and place it in the refrigerator overnight. Place the remaining 1 ¼ cup of sugar in a rimmed dish. Strain the cranberries and place them in the sugar. Shake until they are completely coated. Carefully transfer them to a baking sheet to dry—about an hour. Once the sugar coating is hard, place them in an air-tight container and keep in a cool spot for up to a week!

Pretty Prosciutto & Fig Toasts

Pretty Prosciutto & Fig Toasts

Pretty Prosciutto & Fig Toasts¼ C. Fig Preserves
2 T. Mascarpone Cheese
2 slices Bread, Toasted
¼ lb. Prosciutto, thinly sliced
1 T. chopped Fresh Basil

In small bowl, stir together fig preserves and mascarpone until creamy. Spread on toast and layer slices of prosciutto on top. Sprinkle with basil. If you have fresh figs, slice one and add on top.