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Category: Appetizers & Snacks

Charcuterie Kebab

Charcuterie Kebab

Charcuterie Kebab

 

12 round skewers, 12 inches (30.5 cm) long

 

12 grapes

12 dried apricots

6 mini Brie rounds, 0.9 ounce (25 g) in size, cut in half

12 strawberries

12 cubes Havarti cheese, 1 inch (2.5 cm) in size

24 leaves fresh basil

24 slices regular salami, quarter-folded

24 slices spicy salami, quarter-folded

24 chunks bread of choice, 1 inch (2.5 cm) in size

12 cubes Colby Jack cheese, 1 inch (2.5 cm) in size

12 petite dill or sweet pickles

12 pitted Castelvetrano olives

 

To assemble the kebabs: Thread the skewers each with a grape and pull it down the skewer, leaving about 1 3/4 to 2 inches (4.5 to 5 cm) at the bottom of the skewer for holding. Thread a dried apricot onto the skewer and pull it all the way down to the grape.  Thread a mini Brie half onto the skewer, followed by a strawberry.  Add a Havarti cube, followed by a basil leaf. If the leaf is small, place as is; if the leaf is large, fold it in half or quarters first. Thread a quarter-folded slice of regular salami followed by a quarter-folded slice of spicy salami onto the skewer. Add a bread chunk, followed by a cube of Colby Jack and another basil leaf. Add another quarter-folded slice of regular salami, followed by another quarter-folded slice of spicy salami. Add a pickle and another chunk of bread. Top with an olive.

The Classic Jarcuterie

The Classic Jarcuterie

The Classic Jarcuterie

 

SUPPLIES

4 jars, 8 ounces (240 ml) in size

4 knotted flat skewers, 6 inches (15 cm) long

4 knotted flat skewers, 4 inches (10 cm) long

4 toothpicks, 4 inches (10 cm) long

 

SALAMI SKEWERS

4 pitted Castelvetrano olives

4 cubes mild Cheddar cheese

4 slices regular salami, quarter-folded

4 grape or cherry tomatoes

4 slices spicy salami, quarter-folded

 

FRUIT SKEWERS

4 raspberries

4 grapes

4 blackberries

 

EVERYTHING BAGEL CHEESE TRUFFLE SKEWERS

4 Everything Bagel Cheese Truffles

 

ADDITIONAL INGREDIENTS

4 La Panzanella Mini Croccantini Artisan Crackers

4 pretzel rods

16 to 20 grapes

4 wedges cucumber

4 squares Havarti cheese

4 multigrain crackers (such as Crunchmaster Multi-Grain Baked Crackers)

4 triangles Manchego cheese

3 to 4 T. (25 to 35 g) roasted almonds

4 to 8 sprigs fresh herbs, for garnishing

 

To assemble the salami skewers: Thread the 6-inch (15 cm) knotted skewers each with an olive, a cheddar cube, a quarter-folded slice of regular salami, a tomato, and a quarter-folded slice of spicy salami. Set aside. To assemble the fruit skewers: Thread the 4-inch (10 cm) knotted skewers each with a raspberry, a grape, and a blackberry. Set aside. To assemble the everything bagel cheese truffle skewers: Thread the 4-inch (10 cm) toothpicks each with an Everything Bagel Cheese Truffle. Set aside. To assemble the jars: Place a La Panzanella cracker and a pretzel rod in the back of each jar, and then add four or five grapes to the base. Insert a salami skewer in the back right and a fruit skewer in the back left. Place the cucumber wedge at an angle in front of the salami skewer and the Manchego triangle, with the point down, behind the fruit skewer. Place a Havarti square in the front left and a multigrain cracker in the front middle. Place an everything bagel cheese truffle skewer in the middle on top. Fill in gaps with the roasted almonds and garnish with the fresh herbs.

Mini Manicotti Bites

Mini Manicotti Bites

Mini Manicotti Bites

 

24 large rigatoni

1 T. olive oil

2 T. thick marinara sauce, for topping

 

1/2 C. (125 g) whole-milk ricotta

1/4 C. (30 g) shredded mozzarella

2 T. grated Parmesan

1/2 tsp. garlic salt

1/22 tsp. dried Italian seasoning

 

1 T. grated Parmesan

1 tsp. dried Italian seasoning

1/4 tsp. garlic salt

 

1/4 C. (25 g) finely shredded Parmesan

 

To make the mini manicotti: Preheat the oven to 350°F (180°C; gas mark 4). Line a baking sheet with parchment paper. Cook the rigatoni to al dente according to the package directions. Drain and toss with the olive oil. Arrange the cooked rigatoni in a single layer on the prepared baking sheet. To make the filling: In a medium bowl, stir together all the filling ingredients until well combined.  Place the cheese mixture in a piping bag fitted with a round decorating tip or a resealable plastic bag with a corner snipped off. Fill each cooked pasta shell with the cheese mixture. Top each shell with ¼ tsp. of the marinara sauce. Bake for 10 minutes, or until the filling is bubbling. Meanwhile, make the Parmesan seasoning: In a small bowl, whisk together all the seasoning ingredients until well combined. Remove the mini manicotti from the oven and garnish each one with a sprinkle each of finely shredded Parmesan and the Parmesan seasoning.  Serve with the food picks for easy eating.

Freakishly Delicious Olives, Warmed by the Fire

Freakishly Delicious Olives, Warmed by the Fire

Freakishly Delicious Olives, Warmed by the Fire

 

1½ C. firm, green, pit-in olives, rinsed of brine

1 tsp. chile flakes

1 sprig rosemary

½ C. extra-virgin olive oil

 

Prepared olives

1 large garlic clove

1 small orange

Mix and pack

 

In a leakproof container or resealable bag, combine the olives, chile flakes, rosemary, and olive oil and transfer to the refrigerator. Do ahead: Kept cold, olives keep 1 week. Add the flavorings at camp: In a small pan, add the prepared olives and set over low heat. Smash and peel the garlic, then add to the pan. Using a sharp knife or vegetable peeler, cut the rind off the orange and add the peel to the olives, along with 2 T. of the orange’s juice. Heat and serve: Let the olives bubble gently for at least 5 minutes and up to 30 minutes. When they’re warm and the smell is glorious, remove from the heat, squeeze in a bit more orange juice, and serve.

Roasted Fresh Sunflower Seeds

Roasted Fresh Sunflower Seeds

Roasted Fresh Sunflower Seeds

 

1 C. in-shell sunflower seeds, harvested and raw

2 ½ T. kosher salt

1 quart of water

 

Preheat the oven to 450°. Harvest sunflowers when the flower head is drooping and the petals around the center are dried. Note — the best seeds come from larger varieties of sunflowers such, as Mammoth Sunflowers. Use your thumb to rub the sunflower seeds out into a collection bowl. Place seeds, salt and water into a medium saucepan and bring to a boil. Reduce to a simmer for 15 minutes, then drain the water. Spread seeds onto a sheet pan in a single layer and roast for 20 to 30 minutes (check often and stir so they do not char). When dry and roasted to your satisfaction, remove from the oven and enjoy!

Blistered Tomatoes and Squash with Whipped Feta

Blistered Tomatoes and Squash with Whipped Feta

Blistered Tomatoes and Squash with Whipped Feta

 

1 medium yellow squash

24 cherry tomatoes

5 T. olive oil, divided

2 tsp. garlic pepper

1 French baguette

2 tsp. Italian seasoning

For the Whipped Feta:

8 ounces feta cheese

¼ C. cream cheese, cubed

¼ C. water

½ C. olive oil

Zest of 1 lemon

Salt and pepper to taste

2 T. honey

 

Preheat the oven to 425°. Line a sheet pan with parchment paper. Quarter and cube the squash so the pieces are about the same size as the cherry tomatoes. In a medium bowl, toss the squash and tomatoes with 2 T. of olive oil and garlic pepper. Spread on parchment paper. Roast for 7 minutes. After you remove the roasted veggies, reduce oven heat to 350°. Slice the baguette into thin slices (about ½-inch thick, makes about 30). Brush with 2-3 T. olive oil and season with Italian seasoning, if desired. Bake for 15 to 20 minutes, turning once. For the Whipped Feta: In a food processor, combine feta, cream cheese, water and olive oil. Process 2 to 3 minutes. Add lemon zest, salt and pepper, and honey. Process 2 minutes longer. Can be made a day ahead. To serve, smear each crostino with Whipped Feta, followed by a spoonful of blistered tomatoes and squash.

Ham, Swiss & Apricot Pinwheels

Ham, Swiss & Apricot Pinwheels

Ham, Swiss & Apricot Pinwheels

 

1 sheet frozen puff pastry, thawed

1/4 C. apricot preserves

1/4 pound sliced Swiss cheese

1/4 pound sliced Ham

2 T. butter

 

Unfold pastry; layer with preserves, Swiss cheese and ham. Roll up jelly-roll style.

Cut into 16 slices. Place cut side down on a parchment paper-lined baking sheet. Brush melted butter over pastry. Bake at 400°F for 15-20 minutes or until golden brown. Serve with apricot preserve on the side.

Barbara’s Oat Crackers

Barbara’s Oat Crackers

Barbara’s Oat Crackers

 

1 C. organic flour

1 T. sugar

1 tsp. baking powder

1/2 tsp. salt

1 tsp. fresh thyme leaves (or ½ t. dry)

1/2 C. butter, softened

2 C. quick rolled oats (or regular rolled oats chopped in a food processor for 30 seconds)

1/2 C. milk

 

Combine the first 6 ingredients in a food processor and blend, then add the oats and milk. Pulse ingredients to mix again, then roll the dough into a ball, cover with plastic wrap and rest for 30 minutes. Preheat oven to 375°. Roll out the dough on a floured surface to 1/8-inch thick, or thinner, and cut into cracker-size pieces. Place on a baking sheet and prick each cracker with a fork several times. Bake 12 to 15 minutes until lightly browned. When cooled, sprinkle with sea salt and store in an airtight container. Makes several dozen crackers, depending on the size of the pieces.

Bruleed Goat Cheese with Bacon Jam

Bruleed Goat Cheese with Bacon Jam

Bruleed Goat Cheese with Bacon Jam

 

1 pound bacon, cooked, drained and chopped

1 large white onion, julienned

1 C. local honey

1/2 C. sugar

1 C. apple cider vinegar

salt and pepper

 

2 C. goat cheese

6 cloves roasted garlic, pureed

1/2 tsp. white pepper

Turbinado or raw sugar

Herbs for garnish

 

Sweet Potato Chips

 

To prepare Bacon Jam, saute onions in oil until caramelized, about 20 minutes. Add honey, sugar, and vinegar and bring to a strong simmer. Let simmer, stirring occasionally, until the liquid becomes thick and syrupy (about 15 minutes). Reduce heat to low and add bacon. Season with salt and pepper and let cool at least 1 hour before serving. Serve with Bruleed Goat Cheese. Bacon jam will keep for up to 8 days in your refrigerator. To prepare Bruleed Goat Cheese, with a mixer or by hand, mix the goat cheese, roasted garlic, white pepper and salt. Press the mixture into an oven safe ramekin and bake at 400 degrees for 4-5 minutes, until warmed. Sprinkle raw sugar over the top in a thin layer, and brown (brulee) with a torch or place under broiler for 30 seconds. Top with bacon onion jam and serve with sweet potato chips.

Shishito Romesco Crostini

Shishito Romesco Crostini

Shishito Romesco Crostini

 

12 shishito peppers

1 C. parsley

1/2 C. pecans

2 T. fresh bread crumbs

1/2 tsp. lemon zest

1 T. lemon juice

1/2 C. extra-virgin olive oil

Kosher salt , to taste

Pepper , to taste

 

Grill the shishitos over high heat, turning until lightly charred, about 2 minutes. Transfer to a food processor and let cool slightly. Add the parsley, pecans, bread crumbs, lemon zest, and juice, and pulse until minced. With the machine on, add the oil. Season with salt and pepper. The mixture can be smooth or chunky.

Blistered Shishitos with Sriracha Aioli

Blistered Shishitos with Sriracha Aioli

Blistered Shishitos with Sriracha Aioli

 

For the peppers

8 oz. shishito peppers

1 T. neutral oil (like grapeseed or canola)

Flaky salt, such as Malden

 

In a large bowl, toss all of the peppers with oil until well coated. Pour a little oil into a large cast-iron skillet. Heat oil over high heat until it is just starting to smoke. Add the peppers in single layers without touching, and cook until blistered in multiple spots, flipping them as needed. This takes about 4 minutes. The peppers will puff up and become tender. If you want a more blistered look, cook them a little longer. Season with salt and serve immediately with lemon wedges and/or sriracha aioli.

 

For the sriracha aioli

¼ cup mayonnaise

1 T. sriracha or more to taste

1 tsp. fresh lemon juice

1 clove garlic, minced

Kosher salt to taste

 

Whisk everything together. Can be refrigerated, covered, for a day or two.  I usually just fill a hot iron skillet with olive oil and then toss the peppers in, allowing them to blister on one side before turning them over. For grilling, I’ll brush the peppers with a bit of olive oil and blister them on a hot grill.

Chicken Fajita Bites

Chicken Fajita Bites

Chicken Fajita Bites

 

Nonstick cooking spray, for greasing

6 red mini sweet peppers, 4 whole and 2 finely chopped, divided

6 yellow mini sweet peppers, 4 whole and 2 finely chopped, divided

6 orange mini sweet peppers, 4 whole and 2 finely chopped, divided

2 tablespoons olive oil

¼ medium onion, finely chopped

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon kosher salt

4 boneless, skinless chicken tenders (about 14 pound, or 2Z1 g), finely chopped

2 tablespoons fresh lime juice

1 C. (112 g) shredded Mexican-style cheese blend

Chopped fresh cilantro, for garnishing

Key lime wedges, for serving (optional)

Sour Cream Avocado Sauce

1/4 C. (55 g) well-mashed avocado (about 14 avocado)

1/4 C. (60 ml) sour cream

1 tablespoon fresh lime juice

1/2 teaspoon kosher salt, or to taste

 

To make the chicken fajita bites: Preheat the oven to 400°F (200°C; gas mark 6). Line a 13 x 9-inch (33 x 23 cm) baking sheet with foil and spray with nonstick cooking spray. Slice each whole mini pepper in half lengthwise, leaving the stem intact, and remove any seeds and pith. Slice a small sliver off the back of each half so that it sits flat on the baking sheet, being careful not to slice all the way through. Arrange the peppers in a single layer, cut sides up, on the prepared baking sheet.  Heat the oil in a large skillet over medium-high heat. Add the chopped peppers and onion and cook and stir until just tender, about 4 minutes. Transfer to a bowl. In a small bowl, whisk together the paprika, chili powder, cumin, and 1 teaspoon salt until well combined. Add the chopped chicken to a large bowl and toss it with the 2 tablespoons lime juice, then add the seasoning mixture to the bowl and thoroughly coat the chicken. Add the chicken to the same skillet the peppers and onion were cooked in and cook over medium-high heat, stirring occasionally, until the chicken is cooked all the way through, about 4 minutes. Return the peppers and onion to the skillet and toss to combine with the chicken. Remove from the heat. Completely fill each mini pepper half with the chicken fajita mixture, then top with a little shredded cheese. Bake for 13 to 15 minutes, until the cheese melts and the peppers are soft. Meanwhile, make the sour cream avocado sauce: In a medium bowl, whisk together all the sauce ingredients until well combined. Drizzle some of the sauce onto each bite, garnish with a sprinkle of fresh cilantro, and serve with lime wedges (if using) for squeezing.

Charcuterie Board Cracker Bites

Charcuterie Board Cracker Bites

Charcuterie Board Cracker Bites

 

24 large round and rectangle entertaining crackers

¼ C. (60 g) fig jam spread

1 round (8 ounces, or 227 g) double-cream Brie, sliced into 24 small wedges

1 block (7 ounces, or 198 g) aged white Cheddar, crumbled into small chunks

12 thin slices soppressata, cut in half and rolled up tightly

6 thick slices hard salami, cut into quarters

6 dried apricots, cut into quarters

24 Marcona almonds

24 whole glazed pecans

12 cornichons

6 pitted kalamata olives, cut in half

24 small sprigs fresh rosemary, for garnishing

Honey with dipper, for drizzling

 

Spread each cracker with ½ teaspoon of the fig jam. Arrange a Brie wedge and some crumbled Cheddar on each cracker. Place a soppressata roll-up and a quarter of hard salami on each cracker. Fill in each cracker with an apricot quarter, Marcona almond, glazed pecan, and a cornichon or olive half. Garnish each cracker bite with a little sprig of rosemary. Serve with honey for drizzling.

Burrata and Spring Pesto Toast

Burrata and Spring Pesto Toast

Burrata and Spring Pesto Toast

 

1 thick slice of sourdough bread, toasted

½ ball of burrata

2–3 tbsp (30ml–45ml) Spring Pesto

1 radish, very thinly sliced

Flaky salt

Choice of spring flowers, pea shoots, crushed pistachios, extra-virgin olive oil, and/or herbs for garnish

 

Build up your toast by layering the burrata, pesto, radish slices, flaky salt, and garnish. Drizzle some good quality extra-virgin olive oil on top and enjoy it right away.

Tapas Frijoles de Mantequilla

Tapas Frijoles de Mantequilla

Tapas Frijoles de Mantequilla

 

12 oz dry butter beans

4 cloves fresh minced garlic

1 C double-strength vegetable broth

1/2 C water

6 T. tomato paste

Extra virgin olive oil

 

In a medium bowl, cover dry beans with 3+ inches of water and soak a minimum of 8 hours or overnight. Rinse soaked beans, place in a large saucepan and add enough fresh water to cover beans by 2 inches. Bring to a boil, immediately turn down to simmer, cook on low for 30 minutes. Remove any skins that float to the surface, or remove all skins from beans, if preferred. While beans are cooking, sauté garlic and olive oil in a large skillet over medium heat for 1 minute: Add broth, water and tomato paste. Whisk to combine. Drain beans from saucepan and add to sauce. Simmer for 15-20 minutes—a fork should pierce beans easily. Transfer to a serving dish, garnish with fresh black pepper and basil, serve with slices of toasted rustic bread to soak up any leftover liquid goodness! Will keep in refrigerator for up to 5 days.

Blistered Shishito Peppers with Whipped Goat Cheese

Blistered Shishito Peppers with Whipped Goat Cheese

Blistered Shishito Peppers with Whipped Goat Cheese

 

8 ounces shishito peppers

1 T. canola oil

½ tsp. flaked sea salt

4 ounces local goat cheese

1 T. lemon juice

½ tsp. grated lemon zest

 

In a large bowl, toss shishitos in oil. Lay peppers on a large baking sheet and place under the broiler. Broil peppers until they just begin to blister, about 3 minutes. Stir and continue to broil until softened, charred and blistered. To make the whipped goat cheese, place goat cheese, lemon juice and zest in a food processor or blender. Puree until smooth and whipped. (If it’s too thick, add a T. of water). Serve immediately.

Mother’s Day Teacups

Mother’s Day Teacups

Mother’s Day Teacups

 

4 teacups. and saucers 4 toothpicks, 4 inches (10 cm) long

 

4 celery ribs, cut 6 inches (15 cm) long

12 to 16 ounces (340 to 454 g) chicken salad

 

4 Floral Cheese Truffles 

 

4 rolled wafer cookies

1 C. (150 g) blueberries

4 or 8 Cucumber Canapes (see recipe on this page)

4 shortbread cookies (such as Walkers brand)

12 strawberries, 4 sliced % inch (2 cm) from the base and 8 left whole, divided

12 to 16 blackberries

12 raspberries

4 small bunches grapes

4 sprigs fresh herbs, for garnishing

 

To assemble the chicken salad-stuffed celery: Fill each celery rib with some chicken salad, leaving about one-quarter of the rib empty at the base. Set aside. To assemble the floral cheese truffle skewers: Thread each toothpick with a Floral Cheese Truffle. Set aside. To assemble the teacups: Place a chicken salad-stuffed piece of celery in the back middle of each teacup. Place a rolled wafer cookie to the left of the celery, and then pour V4 C. (38 g) of the blueberries into the base of each teacup. Place one or two Cucumber Canapes to the right of the celery, a shortbread cookie to the left of the rolled wafer cookie, and a slit strawberry on the teacup’s rim next to the shortbread cookie. Insert a floral cheese truffle skewer in the middle of each teacup. Place three or four blackberries and three raspberries around the cheese truffle skewer. Place a small bunch of grapes on the saucer to the left of the C. and two whole strawberries to the right of the cup. Garnish with a sprig of fresh herbs.

Hazelnut-Crusted Chevre with Blackberry” Sage Compote

Hazelnut-Crusted Chevre with Blackberry” Sage Compote

Hazelnut-Crusted Chevre with Blackberry” Sage Compote

 

Compote

2 cups blackberries, fresh or frozen

1/2 cup granulated sugar

1/4 cup finely chopped sage leaves

 

2 cups chevre

2 cups all-purpose flour

3 eggs, lightly beaten

2 cups finely chopped hazelnuts

Vegetable oil spray

 

To make the compote, in a heavy-bottomed saucepan over medium heat, cook the blackberries and sugar with the sage until the sugar has dissolved and the fruit is just starting to break down—approximately 15 minutes. The compote should be syrupy and still chunky. To prepare the chevre, separate it into eight evenly sized portions. Using your hands, form each one into a 1-inch-thick disc. Cover with plastic wrap and refrigerate for at least 1 hour, or up to overnight. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set up a dredging station: place the flour, eggs, and hazelnuts in separate shallow bowls. Take the chevre from the fridge and, working with one piece at a time, dip each disc in the flour, coating fully and shaking off any excess; dip in the egg, coating fully and shaking off the excess; and finally, set them on top of the hazelnuts, pressing down slightly to coat. Turn them over to coat the other side as well. Place the hazelnut-crusted chevre discs on the prepared baking sheet and spray them lightly with vegetable oil. Flip them over and spray the other side. Bake for 5 minutes, turn over, and bake for another 5 minutes. Serve hot or cold with the compote on the side. You can store the compote in an airtight container in the fridge for up to 1 week. The cooked chevre discs can be stored in an airtight container in the fridge for up to a week. Reheat them at 375°F for 10-12 minutes before eating.

Crisp Edge Dumplings

Crisp Edge Dumplings

Crisp Edge Dumplings

 

1 T. neutral oil, such as canola or vegetable

10 frozen vegetable potstickers

6 T. water

2 T. soy sauce

1 T. all-purpose flour

2 T. chili crisp

Sliced scallions, for serving

On the side: Steamed rice and sauteed bok choy

 

Coat the bottom of a 10-inch nonstick skillet with the oil. Place over medium-high heat. When the oil is shimmering, add the potstickers, flat-side down, to the oil, allowing about 1/2 inch of space in between each dumpling. Fry until the bottoms are golden brown, 3 to 4 minutes. Meanwhile, whisk together the water, soy sauce and flour in a small bowl. When the bottoms of the dumplings are browned, carefully pour the flour mixture in and around the dumplings. Cover with skillet lid or aluminum foil, lower the heat to medium, and cook until the dumplings are heated through, about 5 minutes. Uncover and continue to cook until the liquid has evaporated and the soy sauce mixture is crisp, about 4 minutes. Remove from the heat. Place a large plate over the skillet. Using oven mitts or thick towels, carefully flip the skillet upside down to remove the dumplings. The crispy soy sauce layer should be on top. Drizzle all over with the chili crisp and garnish with the scallions. Serve immediately with the rice and bok choy.

Hummus with Blistered Tomatoes and Za’atar

Hummus with Blistered Tomatoes and Za’atar

Hummus with Blistered Tomatoes and Za’atar

 

1 Can Chickpeas – 19oz, Drained and rinsed

½ cup Extra Virgin Olive Oil

4 tablespoon Tahini

2 Lemons, juiced

2 Garlic cloves

1 teaspoon Kosher salt – Adjust as needed

½ teaspoon Cumin – Optional

Topping

1 cup Cherry tomatoes

1 tablespoon Extra Virgin Olive Oil

Za’atar spice – as much or as little as you like

Chopped parsley – Optional

Extra Virgin Olive Oil to drizzle – Optional

 

In a food processor, place drained and rinsed chickpeas, olive oil, tahini, lemon juice, garlic, salt and cumin. Process and scrape the sides down. Because lemons have varying levels of juice, you may need to add more lemon juice to taste. If the hummus is too thick, add more olive oil to loosen it up. Process until very smooth. When you think you’re done processing, process for another 2 minutes. Trust me, this is how you get the creamiest hummus ever. Taste and adjust seasoning Spread humus in a bowl or plate. In a small frying pan, add 1 tablespoon Extra Virgin Olive Oil and cherry tomatoes. Cook on high heat until tomatoes start to blister and pop but not fall apart. This should only take 3-5 minutes, depending on your stove-top. Spoon warm tomatoes over hummus. Sprinkle Za’atar spice mix over the top. Use as much or as little as you like. Sprinkle chopped parley if using. Drizzle Extra Virgin Olive Oil if using. Enjoy with pita or crackers.

Savory Roasted Cherries

Savory Roasted Cherries

Savory Roasted Cherries

 

4 C. pitted cherries

1 T. olive oil

1/4 tsp. fine sea salt

1/4 black pepper

3 T. fresh parsley, minced

 

Preheat the oven to 450 degrees and line a sheet pan with parchment paper. Use a cherry pitter (or one of these techniques if you don’t have one) to pit the cherries. Toss the cherries in a bowl with the olive oil, salt, pepper. Spread the cherries on the lined sheet pan and roast for 15 minutes. Remove the cherries from the oven and sprinkle them with the parsley. Toss gently when they’re cool enough to handle. Eat the cherries warm as a side or keep them refrigerated (for up to five days) and use them in salads or eat them as a snack.

Easy Fried Halloumi Recipe with Warmed Honey

Easy Fried Halloumi Recipe with Warmed Honey

Easy Fried Halloumi Recipe with Warmed Honey

 

extra virgin olive oil

8 ounces Halloumi cheese, pat dry and cut into ½-inch sticks

¼ cup honey

2 tablespoons toasted sesame seeds

crushed red pepper flakes (I used Aleppo pepper)

 

In a non-stick pan, heat 2 tablespoons extra virgin olive oil over medium-high heat.

When the oil is hot and shimmering, add the halloumi sticks in one single layer, making sure not to crowd the pan. Cook for 1 to 2 minute on one side, until a golden brown crust forms. Using a pair of tongs, turn over and cook for another 1 to 2 minutes watching for that beautiful crust to form. Meanwhile, warm your honey either in a skillet or put your tightly-closed jar in warm water to help the honey loosen a bit. Transfer the fried halloumi to a serving plate and sprinkle with sesame seeds and a dash of red chili flakes or Aleppo pepper. Drizzle with the warmed honey all over (serve unused honey in a small bowl to the side). If you like, arrange some fruit such as grapes, figs, or berries on the same platter around the cheese. Serve immediately!

Baked Camembert in a Sourdough Bread Bowl

Baked Camembert in a Sourdough Bread Bowl

Baked Camembert in a Sourdough Bread Bowl

 

1 round rye sourdough loaf or cobb

250g camembert cheese disk

4 T. cranberry sauce

Splash of dry white wine

3-4 sprigs fresh rosemary

3-4 sprigs fresh thyme

 

Trim the top from the loaf to leave a circle 1cm larger in diameter than the camembert. Cut down 2cm into the dough to make a circular hole, pulling out the bread. Spread the cranberry sauce all over the cavity, then sit the camembert inside. Score the top, pour over a splash of dry white wine and add the herb sprigs. Wrap in foil and bake at 200°C/ 180°C fan/gas 6 for 15-20 minutes. Uncover and return to the oven for 5 minutes until golden and oozing. Tear or slice to serve.

Bacon Cabbage Dippers

Bacon Cabbage Dippers

Bacon Cabbage Dippers

 

1 medium head green cabbage

1 lb. bacon

1/4 c. grated Parmesan

2 tbsp. extra-virgin olive oil

Kosher salt

1 tsp. Freshly ground black pepper

1 tsp. dried oregano

 

Preheat oven to 450°. Quarter the cabbage and remove thick stem, then cut each quarter piece in half.  On two large baking sheets, toss cabbage lightly with Parmesan and oil then season with salt, pepper, and oregano.  Wrap a piece bacon around each cabbage wedge. Bake until cabbage is golden and crispy around edges and bacon is cooked through, about 30 minutes. Serve warm with ranch for dipping.

Lemon Dill Cheese Truffles

Lemon Dill Cheese Truffles

Lemon Dill Cheese Truffles

 

4 ounces (113 g) goat cheese

4 ounces (113 g) cream cheese

16 tsp. garlic powder

4 to 5 T. chopped fresh dill

Zest of 1 lemon

 

In a medium bowl, mix together the goat cheese, cream cheese, and garlic powder. Use a #100 scoop to scoop the cheese mixture into balls. You can leave them domed with a flat side, like the shape of the scoop, or you can roll them into balls with your hands. In a small bowl, combine the fresh dill and lemon zest. Roll the cheese balls in the lemon-dill mixture to coat.

Smoked Almond Cheese Truffles

Smoked Almond Cheese Truffles

Smoked Almond Cheese Truffles

 

8 ounces (227 g) cream cheese, softened

1 C. (90 g) shredded extra-sharp Cheddar cheese

1/2 tsp. garlic powder

1/4 tsp. onion powder

Chopped smoked almonds, to taste

 

In a medium bowl, mix together the cream cheese, cheddar cheese, garlic powder, and onion powder. Use a #100 scoop to scoop the cream cheese mixture into balls. You can leave them domed with a flat side like the shape of the scoop, or you can roll them into balls with your hands. Roll the cheese balls in the chopped smoked almonds to coat.

Prosciutto-Wrapped Figs with Gorgonzola

Prosciutto-Wrapped Figs with Gorgonzola

Prosciutto-Wrapped Figs with Gorgonzola

 

8 ounces fresh figs (about 9 figs)

¼ pound prosciutto (thinly sliced)

4 ounces gorgonzola cheese

2 T. balsamic reduction or aged balsamic vinegar

 

Preheat oven to 375°F. Gently clean figs, remove stem and slice each in half lengthwise.

Stack gorgonzola cheese pieces on each half fig. Wrap fig and gorgonzola with thinly sliced prosciutto all the way around. Arrange on a baking sheet and bake at 375F for 5 minutes, cheese should be soft and prosciutto has begun to crisp. Drizzle with balsamic reduction. For the balsamic reduction: In a saucepan, heat 3 T. good quality balsamic vinegar over very low heat. Cook for 10-15 minutes or until the vinegar has started to thicken.

Notes: This appetizer can be served cold and is just as delicious! Baking the figs for 5 minutes will soften the cheese so it’s just a touch melty and warm the figs. Fresh figs are recommended. You can definitely substitute dried figs, they will be much sweeter and you will need to stuff them with the cheese instead of using half a fig. If making in advance, wait until serving to drizzle with balsamic.

BACON-WRAPPED MINI SAUSAGES

BACON-WRAPPED MINI SAUSAGES

BACON-WRAPPED MINI SAUSAGES

 

1 package bacon, 16 ounces (454 g) in size (16 to 20 slices)

1 package mini smoked sausages (such as Hillshire Farm Lit’l Smokies), 12 ounces (340 g) in size

32 to 40 toothpicks, 3 inches (7.5 cm) in size

1/2 C. (90 g) brown sugar

 

Preheat the oven to 325 °F (160°C; gas mark 3). Line a baking sheet with parchment paper and set aside. Cut the bacon slices in half. Wrap a half slice of bacon around a mini smoked sausage, and then secure with a toothpick. Set aside. Repeat until you run out of bacon, smoked sausages, or both. Add the brown sugar and wrapped sausages to a 1-gallon resealable plastic bag or container. Shake to coat thoroughly. Transfer the coated wrapped sausages to the prepared baking sheet, arranging them in a single layer. Bake for about 40 minutes, or until the bacon is crisp. Let cool and remove toothpicks, if desired, before serving.

Floral Cheese Truffles

Floral Cheese Truffles

Floral Cheese Truffles

 

4 ounces (113 g) honey goat cheese

4 ounces (113 g) cream cheese

Dried edible flowers (such as lavender, calendula, rose), to taste

 

In a medium bowl, mix together the goat cheese and cream cheese. Use a #100 scoop to scoop the cheese mixture into balls. You can leave them domed with a flat side, like the shape of the scoop, or you can roll them into balls with your hands. Roll the cheese balls in the dried flowers to coat.

Herb-Marinated Goat Cheese Mini Jars

Herb-Marinated Goat Cheese Mini Jars

Herb-Marinated Goat Cheese Mini Jars

 

4 mini jelly jars with lids, 1.5 to 2 ounces (45 to 60 ml) in size

½ tsp. chopped fresh basil

½ tsp. chopped fresh rosemary

½ tsp. chopped fresh thyme

½ tsp. chopped fresh oregano

Salt, to taste

Fresh cracked black pepper, to taste

1 log goat cheese, 4 ounces (113 g)

Extra-virgin olive oil

 

Remove the lids of the jars so that the jars are ready to fill.  In a small bowl, mix together the fresh herbs, salt, and pepper. Set aside. Cut the goat cheese log into fourths, and then cut the fourths into smaller pieces. Alternate layering the goat cheese pieces and herbs in each jar. Slowly pour olive oil into each jar until filled. Fasten the lids on the jars and refrigerate until ready to serve. The olive oil will become firm in the refrigerator, so let the jars sit at room temperature until the olive oil becomes liquid again before serving.

Everything Bagel Cheese Truffles

Everything Bagel Cheese Truffles

Everything Bagel Cheese Truffles

 

8 ounces (227 g) cream cheese, softened

Everything bagel seasoning, to taste

Use a #100 scoop to scoop the cream cheese into balls. You can leave them domed with a flat side, like the shape of the scoop, or you can roll them into balls with your hands. Roll the cheese balls in the everything bagel seasoning to coat.

Agave Caramel Corn  

Agave Caramel Corn  

Agave Caramel Corn

 

1/2 cup agave

1/2 cup butter or margarine

1/2 cup packed brown sugar

Dash salt

1 tsp. grated orange peel

1/4 tsp. baking soda

3 quarts popped popcorn

 

Melt butter in large saucepan; stir in sugar, agave and salt. Cook and stir until mixture comes to a boil. Reduce heat to medium; boil without stirring about three minutes to 265°F. Remove from heat; stir in orange peel and soda. Place popcorn in large oven-safe bowl; slowly pour syrup over popcorn while stirring. Turn onto greased 15-1/4 x 10-1/4 x 1/4-inch baking pan. Bake at 250°F for 45 minutes; stir every 15 minutes. Cool. Break into serving-sized pieces. Store in airtight container.

Deviled Eggs for Every Season

Deviled Eggs for Every Season

Deviled Eggs for Every Season [Potluck]

 

If you like the filling fluffy and evenly mashed, press the egg yolks through a sieve before mixing in the remaining ingredients, or puree all of the ingredients in a food processor. Use more acid and salt than you think might be necessary. Egg whites are bland and need a well-seasoned filling to make them pop. In fact, if you can spare an egg white, taste the filling against it and re-season, if necessary.

 

smoky deviled eggs with toasted rosemary: winter

 

2 T. EVOO

48 fresh Rosemary Leaves

12 peeled Hard-Boiled Eggs

¼ C. plus 2 T. Mayonnaise

1 T. plus 1 tsp. Dijon Mustard

2 tsp. Lemon Juice

½ tsp. Smoked Paprika

Salt & Pepper

 

Arrange a double layer of paper towels next to the stove. In a small skillet, heat the olive oil. Add the rosemary and fry, stirring frequently, for about 30 seconds. Using a slotted spoon, spread the rosemary leaves out in a single layer on the paper towels to drain. Halve the hard-boiled eggs lengthwise and use a tsp. to pop out the yolks into a mini food processor or a bowl (press them through a sieve or use a fork to mash). Add the mayonnaise, mustard, lemon juice, and smoked paprika and process or stir to combine. Season the filling generously with salt and a little pepper. Arrange the egg white halves on a platter and spoon or pipe the filling into the whites. Top the eggs with the fried rosemary and serve.

 

POTLUCK PREP. The egg whites and filling can be refrigerated separately overnight. The fried rosemary can stand at room temperature on a paper towel-lined plate, loosely covered with plastic wrap, overnight.

 

 

green deviled eggs and ham: spring

 

4 thin slices Prosciutto or Serrano Ham

4 oz. frozen peas (1 C.)

2 T. Water

1 T. unsalted Butter

¼ C. plus 2 T. Mayonnaise

Zest of small Lemon

12 peeled hard-boiled Eggs

1 T. finely chopped Tarragon

Salt & Pepper

 

Preheat the oven to 3 75 °F. Line a baking sheet with parchment paper. Arrange the slices of prosciutto so they’re flat on the baking sheet and bake for about 10 minutes, until darkened. Transfer the ham to a rack and let cool and become crisp; break into small pieces. In a small pot, cook the peas with the water over medium-high heat until just heated through, about 3 minutes. Drain off any excess liquid and transfer to a bowl. Add the butter and, using a fork, mash the peas until the butter is melted and the peas have become a coarse puree. Mash in the mayonnaise and lemon zest. Halve the eggs. Use a tsp. to pop out the egg yolks and add them to the pea mixture. Mash the yolks with the peas until well incorporated. (To make a less coarse filling, you can mix all of it together in a mini food processor or press the yolks through a sieve.) Mix in the tarragon and season the filling generously with salt and a little pepper. Arrange the egg whites on a platter. Spoon or pipe the filling into the egg whites, garnish with the ham crisps, and serve.

 

POTLUCK PREP. The egg whites and filling can be refrigerated separately overnight. The ham crisps can be kept in a resealable plastic bag overnight.

 

 

bloody mary deviled eggs: summer

 

12 peeled hard-boiled Eggs

¼ C. plus 2 T. Mayonnaise

3 T. Tomato Paste

1 T. Lemon juice, plus more to taste

1 tsp. Worcestershire, plus more to taste

1 tsp. Old Bay Seasoning, plus more to taste

1 tsp. Horseradish, plus more to taste

Salt & Pepper

Pinch Cayenne Pepper, optional

24 Celery Leaves or thinly sliced celery pieces, for garnish

 

Halve the eggs lengthwise. Use a tsp. to pop out the egg yolks into a food processor or bowl. Blend in the mayonnaise, tomato paste, lemon juice, Worcestershire, Old Bay, and horseradish. Season generously with salt and pepper, along with the cayenne if you want more heat. Add more lemon juice, Worcestershire, Old Bay, and/or horseradish, as desired. Arrange the egg whites on a platter. Spoon or pipe the filling into the egg whites, garnish with the celery leaves, and serve.

 

POTLUCK PREP. The egg whites and filling can be refrigerated separately overnight.

 

 

mustard-cornichon deviled eggs

 

12 peeled hard-boiled Eggs

¼ C. plus 2 T. Mayonnaise

2 T. Whole Grain Mustard

6 Cornichon Pickles, finely chopped

Salt

 

Halve the eggs lengthwise. Use a tsp. to pop out the yolks and transfer to a food processor or a bowl. Mix in the mayonnaise, mustard, and cornichons. Season with salt, if necessary. Arrange the egg whites on a platter. Spoon or pipe the filling into the whites and serve.

 

POTLUCK PREP. The egg whites and filling can be refrigerated separately overnight.

Coconut Chips Crunch

Coconut Chips Crunch

Coconut Chips Crunch

 

1 cup coconut chips

1/2 tsp. kosher salt

1/2 tsp. sweet paprika

1/2 tsp. sugar, optional

 

Preheat the oven to 300°F. Toss the coconut with the salt, paprika, and sugar, if using, in a large bowl. Spread on a rimmed baking sheet and bake until the color of cornflakes, 5 to 7 minutes. Let cool completely before storing. This will keep in airtight container at room temperature up to 3 months.

Melted Brie with Honey and Thyme

Melted Brie with Honey and Thyme

Melted Brie with Honey and Thyme

 

1 (8oz) wheel of brie

2 T. of honey

½ tsp. chopped fresh time (reserve sprig fresh thyme for garnish)

Crackers or sliced Baguette

 

Preheat the oven to 350F. Line baking sheet with parchment paper. Cut the rind from the top of the wheel of the brie. Drizzle honey over the top. Top with sprigs of fresh thyme. Bake the brie in the oven for about 10 minutes until the cheese has completely melted. Serve the baked honey thyme brie warm with crackers or bread. The brie is best eaten immediately but can be reheated and served later.

Air Fryer Egg Rolls

Air Fryer Egg Rolls

Air Fryer Egg Rolls

 

2 T. olive oil

2 T. sesame seeds

1 pound ground pork

3 green onions

1 tsp. onion powder

½ tsp. black pepper

½ tsp. ground ginger

1 T. minced garlic

1 T. white wine vinegar

½ T. soy sauce

1½ cups coleslaw mix

8 egg roll wrappers

 

In a saucepan over medium-high heat, add olive oil and sesame seeds. Toast the seeds to golden-brown. Add ground pork. Cook until browned, then add onion powder, black pepper, ground ginger, chopped green onions, minced garlic, white wine vinegar, and soy sauce. Cook until the juices evaporate. Add in the coleslaw mix and mix through. Cook so the slaw mix softens and stir through until everything is nicely combined. Lay out egg roll wrappers in the position of a diamond. Spoon two to three spoonfuls of meat into the center of the wrapper – make sure not to overstuff the egg rolls! Lightly wet the edge of the wrapper with water. Fold the left and right corners towards the center.  Then, fold the bottom corner up, and roll the egg rolls shut, squeezing any air out as you roll them. Lightly wet the exposed corner to press it down and seal your egg roll. Spray the air fryer basket with oil, then place the egg rolls in the basket. Spray the egg rolls with oil. Cook for 8 minutes at 380°F, until crispy and golden brown on all sides. Let cool for 5-10 minutes before serving. Try serving pork egg rolls with sweet and sour sauce or sweet chili sauce.

LTS Seasoned Oyster Crackers

LTS Seasoned Oyster Crackers

LTS Seasoned Oyster Crackers

 

Fabulous on chili, clam chowder, or other soups, these crackers are so good, it’s hard not to eat them right out of the bag. I sometimes use them as emergency croutons. Set them out for a Super Bowl or Oscar party snack. Though you can eat them right away, it’s best if you let the flavors ripen for about 8 hours first. Oh, and they require no cooking!

 

2 tsp. garlic powder

2 tsp. onion powder

½ tsp. salt

¼ tsp. dried dill

¼ tsp. paprika

¼ tsp. dried sage

½ cup vegetable oil

½ tsp. bottled lemon juice

One 11-ounce box oyster crackers

 

In a small cup, whisk the garlic powder, onion powder, salt, dill, paprika, and sage with a fork.  Combine with the vegetable oil and lemon juice, whisking to blend well. Pour the crackers into a large plastic bag. Give the oil one last whisking, then pour it over the crackers. Close the bag and shake to coat. Use your fingers on the outside of the bag to rub and distribute the oil. On a double-thickness of paper towel, pour out the crackers and let them dry for about a half hour, during which excess oil will be absorbed by the paper. Transfer to an airtight container and let ripen for about 8 hours. Serve when ready.