Kristen's Recipes

Gorgonzola Spread
1/2 C. Gorgonzola
1/4 C. cream cheese
1/4 C. half-and-half

 

Black Olive Tapenade
1/2 C. pitted cured black olives
2 cloves garlic
1/2 tsp. capers
1 oil- or salt-packed anchovy fillet
1 tsp. freshly squeezed lemon juice
2 tsp. olive oil

 

Green Olive Tapenade
1/2 C. pitted cured green olives
2 cloves garlic
1/2 tsp. capers
1 oil- or salt-packed anchovy fillet
1 tsp. freshly squeezed lemon juice
2 tsp. olive oil

 

Sun-Dried Tomato Tapenade
2/3 C. chopped dry-packed sundried tomatoes
2 cloves garlic
2 tsp. tomato purée
1 tsp. Capers
2 tsp. chopped fresh Basil
1/4 C. olive oil

Salt
Freshly ground black pepper

12 large slices good-quality French bread
1 tsp. olive oil
3 cloves garlic, minced

 

To prepare the Gorgonzola spread, place the Gorgonzola and cream cheese in the bowl of a food processor fitted with the metal blade and blend until creamy. Add the half-and-half and blend just until smooth. Set aside. To prepare the black olive tapenade, put the olives, garlic, capers, anchovy, and lemon juice in the bowl of the food processor and process until smooth. With the machine running, slowly add the olive oil through the feeder tube and process until smooth. Scrape down the sides of the bowl, place the mixture in a separate bowl, and set aside.  To prepare the green olive tapenade, follow the instructions for the Black Olive Tapenade.  To prepare the sundried tomato tapenade, place the tomatoes, garlic, tomato purée, capers, and basil in the bowl of the food processor and process until smooth. With the machine running, slowly add the olive oil through the feeder tube and process until smooth. Scrape down the sides of the bowl, season to taste with salt and black pepper, and set aside.  To prepare the bruschetta, drizzle the bread slices with the olive oil and spread with a thin layer of the minced garlic. On a hot, well-oiled grill or under a broiler, grill the bread until crispy and brown. Remove the bread from the grill or broiler. Spread some of the Gorgonzola Spread on each slice. Spread the black olive tapenade on 4 slices. On another 4 slices, spread the green olive tapenade. Spread the remaining slices with the sundried tomato tapenade. Cut each slice into 3 triangles, place on a platter, and serve immediately.

 

2 Garlic bulbs; whole
12 oz Brie cheese; room temperature
Cocktail bread, crisp bread, or French bread; sliced 1/2″ thick

6 oz Jar roasted red peppers well drained; cut into small; narrow strips

Preheat oven to 375 degrees.  Remove some of the outer layers from garlic, but leave bulbs intact.  Place on a baking sheet and bake for about 40-50 minutes or until cloves are soft. Test with a toothpick or skewer. To serve, gently separate the cloves and arrange on a serving plate. Place the Brie on a larger plate, surrounded by the bread of your choice. Place red pepper strips in a small bowl and provide a small fork. Each guest should spread Brie on a piece of bread with a spreading knife, squeeze a garlic clove directly on to it, then top it with a strip or two of red pepper. You might prepare a few at first as examples.

1 C. fresh or dried cranberries

2/3 C. sugar

1/3 C. cider vinegar

2 T. water

2 tsp. finely chopped gingerroot

1/4 tsp. ground cinnamon

1/8 tsp. ground cloves

 Vegetable oil

1 round Brie cheese (8 oz.)

 Slivered almonds, toasted, if desired

 Crackers, if desired

 

Mix cranberries, sugar, vinegar, water, gingerroot, cinnamon and cloves in 1-quart saucepan. Heat to boiling; reduce heat to low. Cook uncovered about 20 minutes, stirring frequently, until thickened. Cool slightly. (Chutney will thicken as it stands.)   Heat oven to 350ºF. Lightly brush ovenproof plate with vegetable oil. Place unpeeled cheese on center of plate. Bake uncovered 8 to 10 minutes or until cheese is soft and partially melted.    Spoon half of the chutney over cheese. Sprinkle with almonds. Serve with crackers. Spoon remaining chutney onto cheese as needed, or save for future use.

2 tsp. C. Sliced Onions (about 4 large)
1 tsp. Minced fresh thyme

4 Garlic cloves, chopped

1/2 C. Dry white wine

1 tsp. Sugar

1 8-inch-diameter 32-to-36 ounce French Brie, packed in wooden box (reserve box)

2 French bread baguettes, sliced

 

Melt butter in heavy very large skillet over medium-high heat. Add onions; sauté until just tender, about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes. Add garlic and sauté 2 minutes. Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes. Sprinkle sugar over onions and sauté until soft and brown, about 10 minutes. Add remaining 1/4 cup wine; stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool. (Can be prepared 2 days ahead. Cover and refrigerate.) Preheat oven to 350 degrees F. Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides and bottom intact. Return Brie to box, rind side down. Place box on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes

2 jars artichokes (reserve liquid)

1/4 C. chopped onion

4 eggs

3-4 cloves garlic, chopped

1/8 tsp. oregano

1 tsp. Tabasco sauce  

1/4 C. dried breadcrumbs

1/4 tsp. salt

1/4 tsp. pepper

8 oz. cheddar cheese, shredded

 

Pre-heat oven to 325-350 f. grease pan (I use a 9×9 brownie pan). Chop artichokes. Sauté onion in artichoke liquid until soft, drain, set aside. Beat eggs; add spices, artichokes, cheese and onion. Bake 30 minutes. Cool and cut into squares.

8 oz Cream Cheese; room temperature
4 oz Blue Cheese, Crumbled
4 oz Cheddar Cheese; Shredded
2 tsp. Mustard; Dijon-style

1 tsp. Worcestershire Sauce

1/8 tsp. Garlic Powder

¼ tsp. Salt

1/2 C. Pecans; Finely Chopped

2/3 C. Currants

¾ C. Parsley; Chopped
Assorted Crackers
Apple Wedges

 

Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants. Taste and adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the chopped parsley to coat well. Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges. 

4 large artichokes

4 T. Parmesan cheese, freshly grated

2 large garlic cloves, minced

1 1/2 C. seasoned bread crumbs

1/3 C. extra-virgin olive oil

2 lemons

 

Cut the stems off and the bottom ring of leaves. Cut off the points ends of the leaves. Remove any leaves that are purple rather than green. Wash the artichokes. Mix cheese, garlic, bread crumbs, and 2 T. of olive oil. Gently spread the artichoke leaves a little, so you can fill each layer with the bread crumb mixture. Work from the bottom-up. Place the artichokes in a pot with about 1-2 inches of water.  Drizzle remaining olive oil and the juice of the lemons over the tops of the artichokes. Cover and steam 45 minutes. Check occasionally that the water has not completely evaporated. The artichokes are done when a leaf can be easily pulled off.

Beet and Goat Cheese Crostini with Caramelized Onion

1 T. olive oil

1 medium onion, thinly sliced

1 medium jar Gold’s Borscht

4oz. goat cheese

1 tsp. dried thyme

1 tsp. salt

1 long baguette, sliced and toasted

1 T. chopped chives

In a skillet, heat the olive oil on medium heat. Add the onions and stir to coat, letting them cook until caramelized, about 20 minutes. In a medium bowl, strain the borscht, reserving the liquid for another use. In a blender or food processor, place the beets, goat cheese, thyme and salt. Blend on high for 1-2 minutes. If the mixture is stuck, add up to 2 T. of the borscht liquid, one at a time. Assemble the crostini by smearing 2 tsp. of the cheese mixture on each baguette slice and topping with the caramelized onions. Sprinkle the chives over the baguette slices and serve immediately at room temperature.