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Category: Appetizers & Snacks

Brandied Cheese Spread

Brandied Cheese Spread

1/4 tsp. instant coffee granules
1 T. hot water
1 (8-ounce) package cream cheese, softened
1/4 C. sugar
2 T. sour cream
2 T. brandy
1 (2-ounce) package slivered almonds, toasted and chopped

Dissolve coffee granules in hot water in large mixing bowl. Add cream cheese and next three ingredients; beat at medium speed with an electric mixer until blended. Stir in almonds. Spoon mixture into an airtight container, and refrigerate up to 1 week. Yield 1 1/2 C.. Serve with gingersnaps or sliced apples and pears.

Los Pickles de Yucatán

Los Pickles de Yucatán

Los Pickles

Pickled Radishes

 

2 bunches small radishes (about 24), trimmed and quartered (2 cups) ¥2 cup white vinegar

1/2 cup fresh lime juice (from 5 to 6 limes)

1 tablespoon kosher salt

 

Pickled Greens

 

1 bunch beet greens or mustard greens, thoroughly washed and stemmed

2 tablespoons sugar

1 tablespoon kosher salt

1 cup white vinegar

1/3 cup water

 

Put the greens in a medium bowl, sprinkle with the sugar and salt, toss, and let wilt for 30 minutes.

Drain the greens and transfer to a 1-pint canning jar. Combine the vinegar and water and pour over the greens, making sure they are completely submerged. Cover and refrigerate for at least 1 hour before using.

 

Pickled Nopales

 

2 nopales (cactus paddles)

1/2 habanero

2 tablespoons sugar

1/2 teaspoon kosher salt

1 cup white vinegar

 

Carefully remove the thorns from the nopales by skimming the surface with a chef s knife in the same direction as the thorns. Cut off the woody stems and discard. Cut the cactus into 1-inch cubes, put in a 1-pint canning jar, and add the remaining ingredients. Let sit for at least 4 hours before using. (Note: The pickles and brine will have a rather slimy texture—this is normal with nopales.)

 

Pickled Habaneros with Chile Pequm

 

2 cups habaneros, left whole

1 tablespoon pequm chiles

1 tablespoon coriander seeds, toasted in a small dry skillet until fragrant

1 cup white vinegar

1/2 cup sugar

1 tablespoon kosher salt

Let sit, refrigerated, for 2 days before serving.

 

 

Pickled White Onions

 

1 white onion, thinly sliced on a mandoline or with a sharp knife

1 cup white vinegar

1 tablespoon sugar

1 1/2 teaspoons kosher salt

 

 

Pickled Red Onions

 

1 red onion, thinly sliced on a mandoline or with a sharp knife

1 cup white vinegar

1/4 cup fresh lime juice (from 2 to 3 limes)

1/4 cup sugar

1 tablespoon kosher salt

 

 

Pickled Spring Onions

 

8 spring onions, trimmed and halved, bulbs separated and stalks trimmed to 3-incli lengths

3 habaneros (left whole)

1 cup white vinegar

1 tablespoon sugar

1 1/2 teaspoons kosher salt

 

Pickled Red Bell Peppers

 

1 large or 2 small red bell peppers, cored, seeded, and cut into long strips

1/2 cup water

1/2 cup white vinegar

2 tablespoons sugar

1/2 teaspoon kosher salt

 

 

Pickled Sandia

 

3 cups water

1 tablespoon plus 1 teaspoon kosher salt

2 cups 1-inch squares peeled watermelon rind (a little red is okay)

1 cup white vinegar

1/4 cup sugar

 

Bring water to boil in a medium saucepan and add 1 tablespoon of the salt. Add the watermelon rind, cover, reduce the heat so that the water is at a low boil, and cook for about 30 minutes, until the watermelon rind is soft. Drain the rind and let cool. Combine the vinegar, sugar, and the remaining 1 teaspoon salt. Put the rind in a 1-pint canning jar and add the pickle solution. Let sit for at least 3 hours before using.

 

 

Pickled Pina

 

1/3 ripe pineapple, peeled, cored, and cut into 3 4-inch-thick rounds

2 tablespoons olive oil

1/4cup honey

Pinch of kosher salt, plus 1 teaspoon

1 dried arbol chile

1/2 cinnamon stick

1 teaspoon allspice berries

1/2 teaspoon black peppercorns

1 cup apple cider vinegar

2 tablespoons sugar

 

Prepare a hot fire in a grill. Toss the pineapple with the olive oil and honey in a medium bowl and season with a generous pinch of salt. Grill over high heat, turning once, until marked by the grill and cooked through, about 1 minute per side. Let cool, then cut into wedges. Set aside.  Toast the chile, cinnamon, allspice, and peppercorns in a dry cast-iron skillet over medium heat until fragrant, about 2 minutes. Set aside. Heat the vinegar, sugar, and the remaining 1 teaspoon salt in a small saucepan over medium-low heat, stirring, until the sugar and salt dissolve. Put the pineapple in a 1-pint canning jar and add the toasted chiles and spices. Add the pickle solution. Let sit for at least 3 hours before using.

Asian Ostrich Satay with Sesame Seeds on Skewers

Asian Ostrich Satay with Sesame Seeds on Skewers

1/3 C. of soy sauce

2 tsp Asian sesame oil

2 tsp minced gingerroot

2 large garlic cloves, finely minced

2 tsp. rice vinegar

1-2 tsp. sugar

1/2 tsp. freshly ground white pepper

1 1/2 T. lightly toasted sesame seeds

1 pound ostrich filet, partially frozen for easy slicing

Fresh cilantro sprigs (optional)

 

Mix together soy sauce, oil, and gingerroot. Garlic, vinegar, sugar, pepper, and sesame seeds. Slice meat on diagonal 1/8 to 1/4 inch thick and add to soy mixture. Toss well to coat all the slices and let stand at room temperature for 1 hour.  Prepare grill. Thread meat on skewers. Place skewers on grill rack, not touching each other. Grill over medium-hot to hot coals, basting once or twice with marinade, until meat is lightly browned, about 2 minutes on each side. Cook rare to medium-rare. Do not overcook. Arrange on a clean serving plate and garnish with cilantro. May want to use Southeast peanut sauce for dipping.

Bacon and Ranch Cheeseball

Bacon and Ranch Cheeseball

Bacon and Ranch Cheeseball

2 (8-ounce) packages of low-fat cream cheese, softened

1 package ranch dressing mix

1 1/2 cups shredded cheddar cheese, divided

5 to 7 strips bacon, cooked and crumbled

¼ C. Green Onions or 1/3 C. Chives, optional

 

Mix all of the ingredients except V2 cup cheddar cheese together with a mixer until they are incorporated. Mold into a ball and wrap in plastic wrap to store. When ready to serve, roll the cheese ball in the remaining k2 cup cheese to coat. Serve with assorted crackers. Makes 1 ball, enough to serve 8 as an appetizer.

Red Pepper and Feta Amuse-Bouche

Red Pepper and Feta Amuse-Bouche

Red Pepper and Feta Amuse-Bouche

2 large red bell peppers

1–2 tablespoons olive oil

2 tablespoons finely chopped garlic

2 tablespoons finely chopped fresh parsley

Salt and freshly ground black pepper

3–4 ounces feta cheese, thinly sliced

 

Cut about {1/2} inch from the tip and tail of the bell peppers and remove the seeds. Slice the peppers in half lengthwise and then cut each half into thirds or quarters, making relatively flat slices. Warm the oil in a skillet over low heat. Add the peppers and cook over low heat for 10 to 15 minutes on each side. This long, slow cooking allows the sugars in the peppers to caramelize. Try not to let the peppers burn or even brown too much. If they start to brown or stick, reduce the heat and add more oil if necessary. Flipping them periodically also helps slow the cooking process. When they are done, the peppers should be cooked just enough to be soft and sweet throughout, but al dente enough to hold their shape. Transfer the pepper slices to a plate and toss with the garlic, parsley, and a pinch of salt and black pepper. Don’t use too much salt, as the feta is salty. Arrange the peppers faceup on the plate, placing any bits of parsley and garlic left on the plate onto the pepper slices. Top each pepper with a thin slice of feta. Serve warm or at room temperature.

Applesauce on a Stick

Applesauce on a Stick

1/2 cup unsweetened pineapple juice

3 medium apples unpeeled cored and cut up

1/4 teaspoon cinnamon

1/2 cup dark raisins

1 tablespoon sugar or to taste

Popsicle sticks

 

Process apples, juice, cinnamon and raisins in blender or food processor until smooth; add sugar to taste. It will taste less sweet when frozen. Spoon into 3-4 ounce paper or plastic cups or frozen sucker molds. Place in freezer. When partially frozen, insert a stick in each cup and finish freezing.

 

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Apple Smiles

Apple Smiles

1 red apple

1/4 to 1/3 C. soft cheese, Tillamook® Cheese spread or peanut butter

jicama (about 32 1⁄2 inch cubes)

Using two slices of apple, spread cheese or peanut butter on one side of each apple slice. Place four jicama cubes on the cheese side. Put the other apple slice, cheese side down, on top of the jicama cubes. The peelings should both face the same way, making the lips. The jicama cubes are the teeth.

 

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Annabel’s Chicken Croquettes

Annabel’s Chicken Croquettes

3 C. fresh Bread Crumbs, from white bread, crusts removed

4 ½ tsp. Milk

1 C. grated Carrots

1 C. grated Zucchini

2 T. Canola Oil, for frying

1 medium Onion, finely chopped

1 clove Garlic, minced

7 oz. Ground Chicken

1 tsp. dried Oregano

1 T. Catsup

1 ½ tsp. Maple Syrup

1 tsp. Soy Sauce

½ tsp. Worcestershire Sauce

½ tsp. Balsamic Vinegar

½ tsp. Sugar

Salt & Pepper, to taste

 

¼ C. Flour

1 Egg

3-4 T. Canola Oil, for frying

 

Put a heaping cup of bread crumbs into a bowl and add milk; let soak 20 minutes.  Put remaining crumbs on a plate and set aside for coating later.  Squeeze as much water from the carrots and zucchini as you can.  Heat a little canola oil in frying pan and sauté onion for 3 minutes, stirring occasionally.  Add garlic and cook 30 seconds, then add carrot and zucchini, stirring for 5 minutes, over low heat.  Remove to a plate and cool.  Mix together the soaked bread, chicken, cooked vegetables and remaining croquette ingredients, seasoning to taste with salt and pepper.  For coating, spread flour on a plate.  Beat egg in small bowl.  Using floured hands, form mixture into patties, coat in flour, dip in egg, then coat with remaining bread crumbs.  Heat oil in frying pan and cook croquettes, turning occasionally, for 12 minutes, or until golden brown.  Drain on paper towels.

From Top 100 Finger Foods

 

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Animal Face Pizzas

Animal Face Pizzas

8 ounces or 1 cup strong plain flour

2 teaspoons fast action dried yeast

1/2 teaspoon salt

2 tablespoons oil

5 fluid ounces or 3 quarters cup water

 

1 shallot, finely chopped, 25g

1/2 small leek, thinly sliced, 15g

1 small carrot, peeled and grated, 40g

1/4 zucchini, grated

1 tablespoon olive oil

1 small clove garlic, crushed

3 tablespoons tomato puree

2 tablespoons tomato ketchup

1 14 ounce tin chopped tomatoes

1 1/2 teaspoon sugar

 

3  ripe tomatoes, thinly sliced

small bunch of basil leaves, chopped

6 ounces mozzarella cheese, grated

2 cups mature cheddar cheese, grated

Extra Toppings for Decoration

 

ham

sweet pepper

mushrooms

pepperoni

sweetcorn

olives

 

First make the dough. Put the flour, yeast and salt into a bowl and pour in the oil and water. Stir with a wooden spoon and then use your hands to mix everything together. Sprinkle a little extra flour over a clean work surface, then knead the dough for about 7 minutes until it is smooth and elastic. Alternatively you can knead in an electric mixer using a dough hook for 3 to 4 minutes. Oil a large bowl, pop in the dough and cover with clingy plastic warp. Leave in a warm place for about one and a half hours or until the dough has doubled in size. To make the tomato sauce, heat the oil in a large saucepan and sauté the vegetables for 8-10 minutes, until soft but not colored. Add the garlic and cook for one minute. Transfer to a blender, add the tomato paste, ketchup, tomatoes and sugar and whiz until smooth. Return to the pan and simmer for about 20 minutes, stirring occasionally until thick. Season to taste with salt and pepper and allow to cool slightly. Preheat the oven to 425 F. Once you think the dough has risen you can test to see if it is ready. Poke holes in the dough and if the holes remain, its ready. Punch down with your fists and place on a floured surface. Knead the dough again for a couple of minutes. Divide the dough into 12 or 6 balls. Roll out using a rolling pin until about the thickness of a coin to 3.5 inches or 7 inch circles. Place on baking sheets lined with parchment paper. For extra crispy bases, preheat a baking sheet until hot and put the pizzas on the hot baking sheets. Spread the pizza sauce over each of the pizza bases. Arrange some sliced tomatoes and basil over the top. Sprinkle over the cheeses and season with salt and pepper. Cook in the oven for 8 to 12 minutes or until golden and crispy. Once the pizza is cooked you can use your favorite toppings to decorate the pizzas with faces. Variation: You could use split toasted English Muffins as bases for the pizzas if you don’t have time to make your own dough. Simply preheat the grill to high. Toast the base of the muffin halves. Turn them over, then spread 1 tbsp of sauce on each cut surface. Scatter over the cheese and let the children design a face on their pizza made of vegetables. Grill for 2-3 minutes, until the cheese is golden and bubbling.

 

From The Fussy Eaters’ Recipe Book

 

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Flatbread with Nigella Seeds

Flatbread with Nigella Seeds

Flatbread with Nigella Seeds

3 cups all-purpose flour

3 tablespoons extra virgin olive oil

2 tablespoons instant yeast

2 tablespoons sea salt

1/2 teaspoon sugar

1/2 cup Nigella seeds

Melted butter or margarine

 

Combine flour, oil, yeast, salt, and sugar in your food processor. Mix ingredients on a low speed, adding in a cup or so of room temperature water as you mix. You want the dough to be mixed thoroughly and to be a little tacky to the touch. If your dough seems too dry, add more water. If it’s too wet, add a little more flour. Transfer your dough from the food processor onto a flat, floured surface. Form dough into a ball, place in a mixing bowl covered in plastic wrap, and let rise for 1-2 hours. Divide your now risen dough into six more balls of 1/4-inch thickness. Let each ball of dough rise for 20 minutes or so; each should puff up slightly. Roll each into a flat disc shape and sprinkle with Nigella seeds. Preheat oven at 350 degrees. Spread your pita onto lightly oiled cookies sheets {or use a pizza stone if you have one}. Bake until bread is slightly brown on one side, flip and brown on the other. This should take between 6-10 minutes only. Brush with melted butter and serve immediately or store in wax paper until you are ready to serve.

After School Baked Pita Chips

After School Baked Pita Chips

1/3 C. EVOO

1 clove Garlic, finely minced

6 6” Pitas

Salt

Preheat oven to 350.  Combine oil and garlic in small bowl and brush onto pitas.  Arrange in single layer on a baking sheet and sprinkle with salt. If desired, add seasoning from list below.  Bake until pitas are as crisp as you like them, 5 to 7 minutes.  They will crisp up further as they cool.  Cut each pita into 6 triangles and serve.

Parmesan Cheese

Parmesan Cheese + Oregano + Garlic Powder

Za’Atar Mix

Cumin + Garlic Powder

Coriander + Cayenne

Oregano + Chili Powder

Chili Powder + Garlic Powder

Sansho Spice Blend (Japanese 7 spice) + cayenne + garlic powder

Any other dried herb, spice, or blend that sounds appealing

 

 

from Mom 100 Cookbook

 

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Chunky Pizza Dip

Chunky Pizza Dip

 

2 T. olive oil

3 garlic cloves, minced

2 (14.5 ounce) cans petite diced tomatoes

1/4 C. tomato paste

1/2 tsp. dried basil

1/4 tsp. dried oregano

 

Heat oil and garlic in a large saucepan or Dutch oven until garlic starts to sizzle and turn golden. Add tomatoes, tomato paste, basil and oregano; bring to a simmer. Simmer, uncovered, until sauce is thick enough for dipping, 15 to 20 minutes. Cool and refrigerate.  Put a portion of dip in a small lidded container. Add favorite dippers, such as multicolored bell pepper strips, celery, small breadsticks, mozzarella sticks and pepperoni slices.

Taco Cheese Swirls

Taco Cheese Swirls

 

2 cups all-purpose flour

4 tsp. baking powder

1/4 tsp. salt

1/4 cup cold hard butter, cut up

3/4 cup milk

1 T. water

2 T. taco seasoning mix (stir before measuring!)

1 cup grated Cheddar cheese

 

Combine first 3 ingredients in medium bowl. Cut in margarine until mixture resembles coarse crumbs. Make a well in centre. Slowly add milk to well, stirring with fork until soft dough forms. (I just do it all in the stand mixer on low.) Turn out onto lightly floured surface. Knead 6 times. Roll out or press into 10 inch square. Brush top of dough with water. Sprinkle taco seasoning evenly over water, leaving 1 1/2 inch edge on 1 side. Sprinkle cheese evenly over taco seasoning. Roll up dough, jelly roll-style, toward unsprinkled edge. Press seam against roll to seal. Place, seam-side down, on cutting board. Cut into 10 – 12 equal slices. Arrange, cut-side down, about 2 inches apart on lined baking sheet (best: silpat liner.) Bake in 400 degree oven for 15-20 minutes until golden. Freezes well.  Serve with salsa and sour cream. We like to just toss the rolls in a container and snack on them while we’re out and about. They’re simple, easy, and yummy!

Freakish Frog with Fly

Freakish Frog with Fly

2 thick apple slices

1 slice of green pear or apple (tongue)

peanut or nut butter

sunflower seeds

raisins

dried fruit (eyes)

 

Use peanut or nut butter to “glue” both apple slices together to shape a mouth. Poke sunflower seeds into frog’s mouth for teeth. Place a green pear or apple slice in mouth for the tongue. Use peanut or nut butter to “glue” dried fruit pieces to form bugged eyes. Flies: Stick sunflower seeds, or pumpkin seeds, or almond slivers into raisins to form wings. Place fly on frog’s tongue.

 

British Sage & Fennel Sausage Rolls

British Sage & Fennel Sausage Rolls

British Sage & Fennel Sausage Rolls

1 1/2 lb. ground pork (85% meat, 15% fat) (680g)

2 tsp. fennel seeds, lightly crushed

1 tsp. freshly grated nutmeg

1 tsp. ground sage

1 tsp. dried thyme leaves

1 tsp. freshly ground black pepper

1/2 tsp. salt

For the Pastry

1.3 lb rough puff pastry or puff pastry (600g)

1 large egg, beaten

 

Place the ground pork in a large mixing bowl and add the spices.  Mix with a fork until well combined.  Don’t mix any longer than necessary, or the meat mixture will get tough. Cut two large pieces of plastic wrap and lay them flat on the counter.  Divide the meat mixture between the two pieces, then shape them into logs.  Make sure each log is well wrapped in the plastic wrap. Chill the logs in the fridge while you get the pastry ready. Preheat the oven to 400 F.  Line an 11 by 17-inch rimmed cookie sheet with parchment paper.  Crack the egg into a small bowl and beat a fork until well blended. Roll out the pastry on a lightly floured surface until it’s just a bit longer than the meat logs (roughly 10×18 inches).  Cut the rectangle in half lengthwise. Unwrap the meat logs, then lay them on top of the pastry rectangles. Brush one long side of the pastry rectangle with beaten egg, then roll the pastry tightly over the sausage so the pastry overlaps.  Pinch the seam closed, then place the roll seam side down. Place both logs on a small parchment-lined cookie sheet and brush them all over with beaten egg.  Chill in the freezer for 10 minutes or in the fridge for 30 minutes to harden the pastry.  This is an important step; don’t skip it. Slice the roll into about 12 pieces and place the sausage rolls about an inch apart on the prepared cookie sheet. Bake at 400 F for 35-40 minutes, until the pastry is well browned and the meat is cooked.  Test the meat’s temperature by stacking two or three sausage rolls and sticking a meat thermometer through the center of the rolls.  The temperature should be 160 F. Immediately transfer the sausage rolls to a wire rack to cool a little.  Serve warm with HP sauce or English mustard.

Roasted Grapes with Thyme, Fresh Ricotta & Grilled Bread

Roasted Grapes with Thyme, Fresh Ricotta & Grilled Bread

Roasted Grapes with Thyme, Fresh Ricotta & Grilled Bread

grapes

olive oil

kosher salt

fresh thyme sprigs

good rustic bread, sliced into 1/2-inch thick pieces

olive oil

fresh ricotta, preferably homemade

 

Preheat oven to 450ºF. Spread grapes onto a sheet pan. Drizzle with olive oil. Sprinkle with salt. Lay thyme leaves over top. Toss all together gently with your hands. Place pan in the oven for 7 to 9 minutes or until grapes just begin to burst. I prefer the shorter roasting time — it’s nice when some of the grapes remain intact. Meanwhile, heat a grill or grill pan to medium-high. Brush the bread with olive oil. Grill until nice and toasty. Assemble the open-faced sandwiches: Spread fresh ricotta over bread. Top with roasted grapes. Discard thyme sprigs. (While the thyme sprigs look pretty, it’s a little impractical to serve the sandwiches with the sprigs…they don’t taste so yummy.)

Mini Tomato Tarts

Mini Tomato Tarts

Mini Tomato Tarts

2 T. unsalted butter

1 T. olive oil

1/2 onion sliced

Salt and pepper to taste

2 sheets puff pastry thawed according to package instructions

1 large egg plus 1 tsp. water beaten

2 large tomatoes thinly sliced

1/2 C. pepperjack cheese shredded

Fresh parsley and herbs

 

Melt butter and olive oil in skillet over medium heat. Add sliced onions to pan, season with salt and pepper and cook, continuing to stir, until tender and golden brown (this process takes a while- up to 20 minutes) then set aside. Preheat oven to 425 degrees. Using a round cookie cutter, cut circles of dough out of puff pastry and place on a parchment paper lined baking sheet. Brush egg wash on each pastry circle then top each with a tomato slice in the direct center. Next add caramelized onions on top of each tomato slice and sprinkle shredded cheese. Bake for 16-20 minutes or until tarts are puffy and golden brown and cheese has turned golden and melty. Top with parsley and herbs if you would like. Cool for a few minutes then serve.

 

Notes: Use a round cookie cutter – They create uniform circles ensuring that you have the same size for each tart and also make the job easier.  It also helps with uniform baking.  If you don’t have a round cookie cutter, you can use the back of an empty can.  Don’t skip the egg wash – The egg wash on the puff pastry will give a beautiful glossy and golden-brown color once the tarts are baked.  This is a crucial step.

Cheese and Bacon Swirls

Cheese and Bacon Swirls

Cheese and Bacon Swirls

1 pack all butter puff pastry

5 back bacon rashers, sliced into 1 centimeter strips

3/4 tub cream cheese

75 grams cheddar, grated

1 onion, diced

Handful of parsley, chopped

Salt & pepper to season

1 egg, beaten

 

Pre-heat oven to 180C. Line a baking sheet with baking paper. Roll out the puff pastry and spread cream cheese all over the surface. Sprinkle evenly all over with cheddar, onion, bacon rashers, parsley and season with salt and pepper. Then roll up one end until you’ve made a swiss roll. Using a sharp knife, slice up into 1inch segments and place on the baking tray. Brush over with egg wash. Bake for about 20 – 25 minutes until golden.

Goat Cheese & Fig Prosciutto Rolls

Goat Cheese & Fig Prosciutto Rolls

Goat Cheese & Fig Prosciutto Rolls

2 T. extra virgin olive oil

2 tsp. grated lemon zest

1 T. fresh lemon juice

6 ounces soft goat cheese, at room temperature

2 cloves garlic, peeled and pressed through a garlic press (or finely minced)

12 slices (not paper-thin) prosciutto, halved crosswise

½ C. fig preserves

½ bunch arugula, trimmed

Freshly ground black pepper

 

In a small bowl, whisk together the oil, lemon zest and lemon juice. Set aside. In another bowl, mix the goat cheese and garlic together until well blended. Set aside. Spread a layer of the goat cheese mixture on each piece of prosciutto, then spread a layer of fig preserves over the goat cheese and top with a few arugula leaves to cover the preserves. Drizzle some of the vinaigrette down the length of the prosciutto and add a light sprinkle of ground black pepper. Roll the prosciutto up around the filling and arrange on a platter, seam side down. Garnish with a slice of lemon if you wish.

Maple Caramel Bacon Crack Bites

Maple Caramel Bacon Crack Bites

Maple Caramel Bacon Crack Bites

2 (15 count) pkgs frozen phyllo C. (30 total)

1 lb. regular-cut bacon cut in half cross-wise

¾ C. brown sugar

½ C. maple syrup

 

Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment and lightly grease it with cooking spray. Place the phyllo C. onto the baking sheet and set aside briefly. Fry the bacon in batches in a large skillet, cooking until the bacon is just about done but not crispy. The bacon should be on the chewier side, as it will continue to cook more as you bake it. Drain the bacon onto a paper towel-lined plate and let cool briefly before chopping into tiny bits. Scoop a ½ tsp. of brown sugar into each phyllo C. and add a small squirt of maple syrup on top. Fill past the brim of the phyllo C. with bacon, mounding it into the C.. Sprinkle with the remaining brown sugar. Bake for approx. 12-15 minutes or until the phyllo C. and bacon are crisp and the maple caramel is bubbly and caramelized. Cool for about 5 minutes before serving.

Crispy Brussels Sprouts with Dijon Aioli

Crispy Brussels Sprouts with Dijon Aioli

Crispy Brussels Sprouts with Dijon Aioli

1 lb. fresh brussels sprouts, halved. or cut into wedges if they are bigger

1–2 T. olive oil

1/4 tsp. garlic powder, optional

salt and pepper to taste

 

1/4 C. mayo, I use avocado oil mayo

2 T. olive oil

1 & 1/2 T. dijon

1 tsp. minced garlic

salt and pepper to taste

1/2 tsp. fresh chopped or dried parsley

 

Preheat the oven to 400 degrees F. Toss your brussels sprouts with olive oil, garlic powder, salt, and pepper. Arrange them on a baking sheet in a single layer and bake for 18-20 minutes, or until they are crispy and golden enough to your liking! Toss them halfway.  Dip the brussels sprouts in the dipping sauce and enjoy!

 

Aioli: Combine all the aioli ingredients besides the parsley. Mix and chill until the brussels sprouts are ready. Serve aioli in a small dipping bowl and top with fresh or dried parsley.

Smoked Salmon in Cucumber Cups

Smoked Salmon in Cucumber Cups

 

2 medium cucumbers, about 1 inch diameter

6 ounces smoked salmon

1/2 C. sour cream

1/3 C. chopped fresh cilantro leaves

1 T. lime zest

2 tsp. fresh lime juice

Salt

Cayenne pepper

 

Peel cucumber; cut into 3/4-inch slices; using tiny spoon or scoop, form cucumber C. by scooping out seeds, leaving some flesh in base of cups; set aside. In medium-size bowl, flake smoked salmon, discarding skin and any bone; blend in sour cream, cilantro, lime zest, lime juice, salt, and cayenne pepper to taste. Mound salmon into cucumber cups; sprinkle lightly with a few grains cayenne pepper; garnish with additional lime peel strips, if desired.

Copycat Trader Joe’s Crackers with Raisins and Rosemary

Copycat Trader Joe’s Crackers with Raisins and Rosemary

Copycat Trader Joe’s Crackers with Raisins and Rosemary

 

1/2 C. raisins or currants

1/2 C. unsalted sunflower seeds

1/4 C. almonds

1/2 C. each white and whole wheat flour

1 1/2 T. fresh rosemary chopped

1 tsp. baking soda

1 tsp. salt

1 C. buttermilk

1 1/2 T. maple syrup

extra salt for top

 

Preheat oven to 350 degrees. Spray one large bread loaf pan with nonstick cooking spray. Combine raisins, seeds, and almonds in a small bowl. Stir to combine – seeds and nuts will coat fruit and decrease stickiness. In a large bowl, combine flours, rosemary, baking soda, salt, buttermilk, and syrup. Mix in fruit, nuts, and seeds. Pour batter into loaf pan. Sprinkle top with salt. Bake 35 minutes until top is firm. Let bread come to room temperature. Wrap in plastic wrap or foil. Place in freezer for at least 2 hours or overnight. The cold bread helps with thinner slicing. Preheat oven to 400 degrees. Remove bread from freezer. Let sit 10 minutes to thaw slightly. With a serrated knife, cut 1/8-inch slices. Slices should be as uniform as possible. Place slices cut side down on an ungreased pan. Bake 8-10 minutes until crackers are a deep golden brown and corners start to crisp. Let cool before breaking in half. Crackers can be stored up to five days in airtight container or bag.

Jalapeno Party Mix

Jalapeno Party Mix

2 C. chili cheese Fritos corn chips

2 C. Cheez-It crackers

2 C. small pretzels

2 C. bite-size bagel chips

1 1/2 C. sesame sticks (I used cajun flavor)

1 C. roasted shelled peanuts

1 C. corn nuts (soy nuts ok)

1/2 C. sunflower seed (without shells)

6 T. butter

1/4 C. Tabasco jalapeno sauce

2 T. hot pepper sauce (I used Franks)

1 tsp. Worcestershire sauce

1 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. cayenne pepper

2 T. dried parsley flakes

 

Preheat oven to 250 degrees F. Combine Fritos, Cheez-Its, pretzels, bagel chips, sesame sticks, peanuts, corn nuts, and sunflower seeds in a large mixing bowl. In a small skillet or saucepan, combine butter, jalapeno sauce, hot pepper sauce, Worcestershire sauce, garlic powder, onion powder, and cayenne, whisking until butter is melted and mixture is smooth. Drizzle butter mixture over snack mix, tossing to combine, and trying to mix evenly. Toss with the parsley flakes to evenly combine. Spread snack mix on a large shallow baking pan and place in the preheated oven and bake for 1 hour (or until mixture is dry and crisp), stirring every 10 minutes to promote even drying. Remove from oven; cool, and store in an airtight container.

Wasabi Party Mix

Wasabi Party Mix

5 C. purchased wasabi-flavored dehydrated peas

4 C. bite-size toasted rice cracker mix

4 C. sesame sticks

4 C. honey-roasted peanuts

2 C. shredded coconut

 

In a bowl combine all ingredients. Store in an airtight container  until ready to serve.  Mixture can be made ahead and stored at room temperature up to  weeks or in the freezer up to 4 months.

Melon, Prosciutto, and Mozzarella Skewers

Melon, Prosciutto, and Mozzarella Skewers

Melon, Prosciutto, and Mozzarella Skewers

1 medium cantaloupe, cut into 1-inch cubes

1/4 lb. thinly sliced prosciutto

20 small mozzarella balls (ciliegine)

For serving, optional:

Chopped fresh parsley

Balsamic reduction

 

Onto small cocktail skewers, thread prosciutto, mozzarella and melon cubes. Place on a serving platter.  Sprinkle with parsley, if desired. Serve immediately after drizzling with balsamic reduction, if using.

Mix 1 C. Balsamic Vinegar with ½ C. brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.

Truffled Devilled Eggs

Truffled Devilled Eggs

12 whole eggs hard-boiled and split lengthwise. Whites and yolks separated. 

1/2 C. mayonnaise

2 T. chives, minced

1/4 Tsp. dry mustard

1/4 Tsp. truffle oil

1 black truffle, minced & peeled 

salt & pepper to taste 

1 T. snipped chives

 

Mix egg yolks with Mayo and chives and remaining ingredients, except egg whites. Mash with a fork until mixture is creamy. Fit a pastry bag with a star tip and fill bag with egg mixture. Pipe yolks into the egg whites (A plastic sandwich bag can be used with a corner cut off if no pastry bag is available.). Garnish with snipped chives. Makes 24 eggs.

Black Olive and Blue Cheese Bread Spirals

Black Olive and Blue Cheese Bread Spirals

Nonstick cooking spray

1package (11 ounces) refrigerated French bread dough

1/2 tsp. dried oregano

1/8 tsp. dried red pepper flakes (optional)

1/3 C. finely chopped green onions

1/3 C. chopped pitted black olives (about 12 large)

1/4 C. finely chopped green bell pepper

1/4 C. crumbled blue cheese

 

Preheat oven to 350° F. Spray nonstick baking sheet with cooking spray; set aside. Unroll bread dough on clean work surface. Sprinkle evenly with oregano and red pepper flakes, if desired. Top with olives, onions and bell pepper. Sprinkle cheese over top. Roll up dough; gently transfer to prepared baking sheet. Using serrated knife, cut 4 to 5 slits in loaf top. Bake 25 minutes or until deep golden in color. Remove bread to wire rack; cool completely. Lightly spray top of loaf with cooking spray. Note These spirals may be stored in an airtight container for up to 4 days.

Pears with Goat Cheese, Cranberries and Pistachio

Pears with Goat Cheese, Cranberries and Pistachio

Pears with Goat Cheese, Cranberries and Pistachio

 

2 pears, cored and cut into two dozen slices

1/2 C. goat cheese

2 T. pistachio pieces

2 T. cranberries

1 T. orange or lemon juice

 

Toss sliced pears in orange or lemon juice to keep from browning. Spread goat cheese on the widest part of each slice and top with some cranberries and pistachio pieces. Alternatively, you can mix goat cheese, cranberries and pistachio pieces in a bowl and spread on each pear slice.

Wild Mushroom & Toasted Walnut Crostini

Wild Mushroom & Toasted Walnut Crostini

This recipe lends itself well to a picnic because it can be made a couple days ahead and can be packed easily. If you cannot find any type of wild mushroom, then use chopped portabellas or the white button mushrooms.

3-4 T. extra virgin olive oil

3 C. mixed, fresh wild mushrooms (chanterelles, shitaki, crimini), cleaned and coarsely chopped

1 clove of garlic, minced

2 green onions, thinly sliced

1-8 oz. package low-fat cream cheese

2 T. soy sauce

2 T. non-fat sour cream

2 T. sherry

1/2 C. walnuts, toasted and finely chopped

1/4 C. chopped Italian parsley

Heat a heavy bottomed saute pan over medium for approximately 20-30 seconds. (The objective is to heat the pan enough before adding oil so the vegetables won’t stick). Add 2 T. of olive oil and tip pan to coat the bottom. Quickly add garlic and green onions and saute for 1-2 minutes then remove and reserve. Add remaining oil and mushrooms, shaking pan regularly. Cook for 8-10 minutes, or until mushrooms release their juices. Remove from heat and cool. Meanwhile, place green onions, garlic and remaining ingredients except walnuts and parsley in the bowl of a food processor. Mix until smooth and creamy. Stir into the cooled mushrooms, adding the walnuts and parsley as you mix the ingredients together.

Crostini

These easy toasts can be made several days ahead if stored in an airtight container. They are also wonderful to keep on hand to serve with marinated goat cheese for unexpected guests.

1 small baguette

small amount of extra virgin olive oil

Preheat oven to 375F. Slice bread into 1/4 inch thickness. Lightly brush with olive oil on one side and place oiled side up on a cookie sheet. Bake for 10 minutes then turn over to lightly brown the other side. Remove and cool completely before storing. Will make enough for this picnic plus leftovers.

Pickled Shrimp on Crisp Baguettes

Pickled Shrimp on Crisp Baguettes

3/4 C. apple cider vinegar

1-1/2 tsp. coarsely ground black pepper

2 tsp. kosher salt

1/2 tsp. sugar

3/4 tsp. English-style dry mustard

1/4 tsp. dried hot red pepper flakes (or to taste)

1/4 tsp. mustard seeds

1/4 tsp. coriander seeds

1 C. olive oil

3 large garlic cloves, chopped

1 bay leaf

1-1/2 lb. large shrimp, shelled and deveined

1 medium onion, halved lengthwise and thinly sliced

1 lemon, thinly sliced

2 Tbsp. fresh dill or Italian parsley

1 thin baguette, cut into 1/2″ slices and lightly toasted in a 350 F oven for 2-3 minutes on each side

 

Whisk together the vinegar, pepper, salt, sugar, mustard, red pepper flakes, mustard and coriander seeds in a bowl and add the oil in a stream, whisking. Whisk until emulsified, then stir in the garlic and bay leaf. In a large pan of boiling lightly salted water cook the shrimp for 1-2 minutes or until they turn pink and are cooked through. Drain them well and add them to the marinade. Let the mixture cool slightly, then stir in the onion and lemon slices. If desired cover and chill overnight. Stir in the minced dill or Italian parsley and transfer to a portable container. To serve, spoon on baguette slices or dip slices in the mixture and scoop up the shrimp.

Summer Kid’s Snack: Sharks On The Beach!

Summer Kid’s Snack: Sharks On The Beach!

Start your Summer off right with a sweet and tasty treat that is sure to please your little ones (and they can help you make it!).

 

 

Vanilla Pudding (can also use yogurt)
Nilla Wafers (can also use graham crackers)
Blue Sprinkles / sanding sugar
“Shark” fruit snacks

 

Crush nilla wafers or graham crackers in a plastic zip top bag with a rolling pin, heavy pan, etc.  Fill dish with pudding, sprinkle blue sugar sprinkles over half the top, and then use the crumbs to cover the remaining space.  Arrange a few shark gummies as if they were leaping out of the water and onto the beach.  Serve.

Martha’s Cheese Fondue Sauce

Martha’s Cheese Fondue Sauce

1 garlic clove

50ml / about 1/4 C. kirsh

2 tsp. cornstarch

1 lb Gruyère cheese (aged at least 8 to 12 months), shredded

1 lb. Emmenthaler or Vacherin Fribourgeois cheese, shredded (Swiss)

1 piece of ‘spreadable’ cheese, e.g. Laughing Cow

1 1/4 C. of young slightly sour white wine such as Chasselas or Sauvignon Blanc

 

Rub the inside of the fondue pot with the garlic clove. Discard the garlic. (This optional step adds a little extra flavor to the sauce.)   Dissolve the cornstarch in the kirsch. Set aside.  Put the fondue pot on a medium-heat. Add the wine and cheeses. Heat while stirring, until the cheeses melt. Add the kirsch and keep stirring until the sauce is smooth and bubbly. This takes about 20 minutes.  Now, set up your fondue pot stand and burner and transfer the pot to the stand. The burner flame (or tabletop cooker) should just be hot enough that the sauce stays how and just sort of seething on the surface. Any hotter and the cheese will burn on the bottom.  Take a piece of bread, and spear it firmly on the fork so that the crust is on the outside. You can optionally lightly dip it in kirsch at this stage.  Take your speared-bread fork and stir it around in the cheese sauce. Each person should scrape the sides and the bottom of the pot at least once with each go. This prevents the cheese sauce from sticking or burning on the sides. None of that namby-pamby dip-and-go!  Here the bread being used to scrape off the cheese bits that stick to the surface of the pot. Now you see why a rounded-sides pot is ideal; a pot with sharp angles is much harder to scrape around properly.  If you do insist on dipping other things into the sauce, you will just want to dip those lightly, but still use the bread for that stir-wipe action.  (A point of etiquette: Pull the bread off the fork with your teeth, trying not to touch the fork itself with your mouth. And absolutely no double-dipping!)  As the cheese sauce gets less and less, it will get thicker. It’s important to keep stirring-wiping. You may gradually want to lower the flame’s intensity if you can too.  When there’s just a little cheese left in the pot, turn off the heat. Keep scraping off the cheese. If you’ve done it right, you’ll just be left with a small circle of burnt on cheese, which you can carefully pry off. The burned bit is considered to be the final treat of a fondue. A generous cook may cut it up and share it, but a more selfish one (cough) will just pop the whole thing in her mouth.  So, there you have it. A proper Swiss cheese fondue, eaten the Swiss way.

Smoked Salmon & Spinach Roulade

Smoked Salmon & Spinach Roulade

Spinach Cake

1 10-ounce package frozen spinach, thawed and squeezed dry

1/2 C. chopped fresh parsley

1/3 C. flour

1/4 C. reduced-fat sour cream

Dash of Tabasco

Salt & freshly ground black pepper to taste

2 large egg yolks

6 large egg whites

 

Filling

6 ounces reduced-fat cream cheese

3/4 C. low-fat (1%) cottage cheese

1 T. fresh lemon juice

8 ounces best-quality smoked salmon fillet

1/4 C. snipped fresh chives

3 T. drained capers, rinsed, or 2 T. prepared horseradish Freshly ground black pepper to taste

 

Preheat oven to 375°F. Lightly oil an 11-by-17-inch baking sheet with sides or coat it with nonstick cooking spray. Line the bottom of the baking sheet with parchment paper or wax paper and liberally oil or spray it as well. Set aside.  In a food processor, puree spinach, parsley, flour, sour cream and Tabasco until smooth. Season with salt and pepper. Add egg yolks and pulse to mix. Transfer to a bowl and set aside.  In a mixing bowl, beat egg whites with an electric mixer until stiff, but not dry, peaks form. With a rubber spatula, fold 1/3 of the beaten whites into the spinach puree to lighten it. Fold the spinach mixture into the remaining whites just until blended, and spread in the prepared pan. Bake for 8 to 10 minutes, or until the top springs back when lightly touched. Let cool in the pan on a rack for 5 minutes.  Cover the work surface with a clean kitchen towel with the long edge toward you. Invert the spinach cake onto the towel. Peel off the parchment or wax paper and cover the spinach cake with another towel.   In a food processor, puree cream cheese and cottage cheese until smooth. Transfer to a small bowl and set aside.  Uncover the spinach cake and sprinkle the surface with lemon juice. Leaving a little border to accommodate the filling, spread half of the cheese mixture on the spinach cake and distribute smoked salmon evenly on top. Spread the remaining cheese mixture over the salmon. Sprinkle with chives and capers or horseradish. Season with pepper.  Starting at the long edge, gently roll the cake and filling as you would roll a jelly roll, using the towel to lift and assist in the rolling. Wrap the roulade in plastic wrap and refrigerate for at least 4 hours.  To serve, cut the roulade into 24 slices with a serrated knife.

 

Yield: 24 appetizer servers

Calories: 55

Fat: 2g

Fiber: 0g

Chicken Pot Stickers

Chicken Pot Stickers

1 1/2 pounds ground chicken

1/2 C. shredded green cabbage

1/3 C. chopped green onion (4 medium)

2 tsp. chopped gingerroot

1 tsp. sesame oil

1/4 tsp. white pepper

1 small red bell pepper, finely chopped (1/2 C.)

1 egg white

1 package (10 oz.) round wonton skins

2 C. chicken broth

4 tsp. soy sauce

 

Mix all ingredients except wonton skins, broth and soy sauce. Brush each wonton skin with water. Place slightly less than 1 T. chicken mixture on center of skin. Pinch 5 pleats along edge of half of circle. Fold circle in half over chicken mixture, pressing pleated edge to unpleated edge. Repeat with remaining skins and chicken mixture. Spray 12-inch skillet with cooking spray; heat over medium heat. Cook 12 pot stickers at a time in skillet about 3 minutes or until light brown; turn. Add 1/2 C. of the broth and 1 tsp. of the soy sauce. Cover and cook 5 minutes. Uncover and cook about 1 minute longer or until liquid had evaporated. Repeat with remaining pot stickers, broth and soy sauce.

Mango Avocado Summer Rolls with Miso Sesame Ginger Sauce

Mango Avocado Summer Rolls with Miso Sesame Ginger Sauce

Mango Avocado Summer Rolls with Miso Sesame Ginger Sauce

12–24 sheets rice paper

Warm water

1 large carrot

2 large (or 3 medium) cucumbers

1/2 purple cabbage

1 avocado, thinly sliced

1 mango, thickly sliced

1 C. cilantro or Thai basil leaves

 

3 T. light miso

4 T. seasoned rice wine vinegar

1 1/2-inch knob ginger, grated (about 1/2 tsp)

1 T. sesame oil

 

Spiralize carrots using the “spaghetti” blade, or thinnest blade possible. Set aside. Spiralize cucumbers using the “spaghetti” blade. I like to drain my cucumber noodles after spiralizing by squeezing them through a cheesecloth or a stack of paper towels. Set aside. Spiralize purple cabbage on the “ribbon” blade, or thickest blade possible. Set aside. Prepare your avocado, mango, and cilantro and arrange them alongside your other prepared veggies for easy assembly. Submerge a sheet of rice paper in a bowl of warm water for 5 seconds. Immediately lay the wet sheet on a cutting board or large plate. Fill your roll (careful not to overfill!) with veggies. I like to start with cilantro so you can see the leaves lying flat through the roll, and then add the veggies from thinnest to thickest. I also like to add more cilantro on top before rolling. Roll each summer roll delicately while keeping it as compact as possible. Sauce: Whisk all ingredients together until smooth.

Hot & Sweet Deviled Eggs

Hot & Sweet Deviled Eggs

6 hard cooked eggs, peeled and halved vertically

4-5 T. Mayonnaise

1/4 tsp. Curry Powder

1/8 tsp. salt

1/4 tsp. Pepper

1 tsp. Chives, minced

1/4 C. dried sweetened cherries, finely chopped

Chive Sprigs for Garnish

 

Scoop yolks into a bowl; reserve whites. Mash yolks with mayonnaise until creamy. Stir in seasonings and mix well. Add chives and cherries. Spoon yolk mixture into whites. Insert chive sprigs into each half for garnish

Chive & Chive Blossom Recipes

Chive & Chive Blossom Recipes

Chive Recipes

 

Sautéed Asparagus with Clive Blossoms

A great springtime combination. Trim off the tough bottom ends of the asparagus. If your asparagus is fat, you might want to blanch it for a minute or two. Heat a tablespoon or so of olive oil in a wide sauté pan, and when it’s hot, add the asparagus. Sauté for 3 or 4 minutes, tossing frequently. Add a handful of chopped chives and chive blossoms and sauté for another minute, then finish with a bit of butter, a squeeze of lemon juice and Kosher salt to taste. ​

 

Goat Cheese and Chive Blossoms Omelet

Sauté a handful of chopped fresh chives and chive blossoms and set aside. Then make a basic folded omelet with four eggs, and fill with goat cheese and the chive mixture. Garnish with additional chive blossoms. ​

 

Angel Hair Pasta with Chive Blossom Cream Sauce

Melt 3 tablespoons of butter along with some minced garlic, then sprinkle 2 tablespoons flour to make a roux. Cook for a few minutes, stirring, then add 2 cups of chicken stock or broth, whisking until well blended. Cook for five minutes or until reduced by one-third, then add 1/4 cup of sour cream and whisk until smooth. Add a handful of chopped fresh chives and chive blossoms, then toss with one pound cooked angel hair pasta. ​

 

Sautéed Chicken Cutlets with Chive Blossoms

Season the chicken cutlets with Kosher salt and freshly ground black pepper. Heat a pan with a knob of butter along with a tablespoon of oil, until the fat is sizzling hot, then add the chicken cutlets and cook for three minutes or until golden brown, then turn the cutlets and add a handful of chopped fresh chives and whole chive blossoms to the pan. Continue cooking another few minutes until done. Remove cutlets from pan and set aside. Add some chicken stock to the pan and reduce for a minute or so. You can add more butter at this stage if you wish and season the sauce to taste with salt. Drizzle the chive blossom sauce over the chicken and serve. ​

 

Chive Blossom Mashed Potatoes

Chives and potatoes: a classic combination. In this case, not only do the chive blossoms add flavor, but they also add color to the mashed potatoes, which otherwise don’t have much color to them. Just chop the chives and chive blossoms and stir into the mashed potatoes.

 

Chive Compound Butter

You may love garlic butter, but you haven’t lived until you make a compound butter using chive blossoms. Make it by simply chopping up chive blossoms and adding them to melted butter. Make it at least one hour ahead of time, which will allow time for the flavors to develop. You can then reharden the butter in the refrigerator to use as a spread. Chopped chive blossoms marry well with garlic and other spices, holding up the other flavors without becoming too overpowering.  Chive blossom butter makes a wonderful coating for any steamed vegetable. Simply slice off a pat and allow it to melt under the warmth of the fresh sauté. This butter can also finish a cheese sauce with a taste that your guests will enjoy immensely, even if they can’t identify it.

Pancetta-Wrapped Mushrooms

Pancetta-Wrapped Mushrooms

24 mushrooms (with 1-in.-wide caps; about 5 oz. total), rinsed and patted dry

Salt and fresh-ground pepper

24 fresh sage leaves, rinsed and patted dry

24 thin slices pancetta (about 6 oz. total) or 12 strips thin-sliced bacon

 

Trim and discard tough or discolored stem ends from mushrooms. Sprinkle mushrooms lightly all over with salt and pepper. Lay a sage leaf over the top of each mushroom, then wrap mushroom and sage leaf with pancetta. (If using regular bacon, cut each strip in half to form two shorter strips, and wrap each mushroom with a short strip.) If desired, leave tip of sage leaf protruding from wrapping. Spear mushroom with a toothpick, securing outer end of pancetta and leaving toothpick protruding to use for serving. Evenly space wrapped mushrooms in a 10- by 15-inch nonstick baking pan. Bake in a 400° regular or convection oven until most of the pancetta is crisp and browned, about 25 minutes. Serve hot, leaving toothpicks in.