1/4 cup butter, softened
1 tsp. grated onion
3/4 cup crumbled bleu cheese
1/2 cup cheddar cheese, grated
3/4 cup flour, sifted
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Preheat oven 450 degrees. Mix all ingredients well. Shape into small balls and place on ungreased baking sheet. Press with fork to form small wafers. Chill 2 hours. Bake in 450 degree oven for 10 minutes or until golden brown.
1/2 lb. ground beef
1/4 C. taco sauce
2 tsp. chili powder
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 10-ounce package refrigerated pizza dough
1/4 C. shredded American cheese or cheddar cheese
1 egg
1 tsp. water
For filling, cook ground beef in a small skillet until brown. Drain off fat. Stir in taco sauce, chili powder, onion powder and garlic powder. Set aside. Unroll pizza dough. Roll dough into a 14×10-1/2-inch rectangle. Cut into twelve 3-1/2-inch squares. Divide filling among dough squares. Sprinkle with cheese. Brush edges with water. Lift one corner of each square and stretch dough to the opposite corner, making a triangle. Press edges well with a fork to seal. Arrange on a greased baking sheet. Prick with fork. Combine egg and the 1 tsp. water; brush onto turnovers. Bake in a 425 degree F oven for 8 to 10 minutes or until golden. Let stand 5 minutes before serving.
1 loaf (1 pound, about 20 inches) French bread, cubed
1/4 C. chopped onion
1 tsp. minced garlic
1 T. butter
1 C. beer or nonalcoholic beer
4 C. (16 oz.) shredded cheddar cheese
1 T. all-purpose flour
2 to 4 T. half-and-half cream
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Place bread cubes in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 5-7 minutes or until lightly crisp, stirring twice. Meanwhile, in a small saucepan, sauté onion and garlic in butter until tender. Stir in beer. Bring to a boil; reduce heat to medium-low. Toss cheese and flour; stir into saucepan until melted. Stir in 2 T. cream. Transfer to a small ceramic fondue pot or slow cooker; keep warm. Add additional cream if fondue thickens. Serve with toasted bread cubes. Yield: about 3 C.
3 tsp. Olive Oil
1/2 lb. Mushrooms, thinly sliced
2 lg. Garlic cloves, chopped
1 tsp. All purpose flour
1/4 C. Dry Sherry
1/2 sm. dried red chili
1 C. Canned beef broth
1/4 C. Chopped fresh parsley
2 lg. 1/2-inch-thick French or sourdough bread slices
Olive Oil
Heat 3 tsp. oil in heavy medium skillet over medium-low heat. Add mushrooms and garlic; cook until tender, stirring occasionally, about 10 minutes. Add flour; stir 1 minute. Mix Sherry and chili; simmer 3 minutes. Add broth; cook until mixture thickens slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. Mix in parsley. Meanwhile preheat broiler. Brush bread with olive oil. Broil until golden. Arrange 1 toast slice on each plate. Spoon mushroom sauce over and serve.
1 lb. feta cheese
2 eggs, slightly beaten
1/4 C. finely chopped fresh or 1 T. dried basil leaves
1/4 tsp. white pepper
1 package (16 oz.) frozen phyllo sheets (18×14 inches), thawed
1/3 C. margarine or butter, melted
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Heat oven to 400ºF. Grease cookie sheet. Crumble cheese into small bowl; mash with fork. Stir in eggs, basil and white pepper until well mixed.   Cut phyllo sheets lengthwise into 2-inch strips. Cover with plastic wrap, then with damp towel to keep them from drying out. Place 1 level tsp. cheese mixture on end of 1 strip. Fold strip over cheese mixture, end over end in triangular shape, to opposite end. Place on cookie sheet. Repeat with remaining strips and cheese mixture. Brush triangles lightly with margarine.   Bake 12 to 15 minutes or until puffed and golden brown. Serve warm.  Finely shredded Monterey Jack cheese can be used for the feta cheese.
Sausage Rolls with Hot Pepper Jelly
8 ounces Crescent Dough Sheet
12 ounces sausage links (not breakfast sausage)
¼ cup hot pepper jelly
2 tablespoons whole-grain mustard
Preheat oven to 375°F. Spray a 24 mini-muffin tin with cooking spray. (You might need to use 2 muffin tins.) On a clean work surface, lay the Crescent Dough Sheet flat then cut it in half lengthwise. Cut each half into ¾†strips. Cut the sausage links into 1†pieces. Roll each sausage piece with one strip of dough along the edge. Stretch the dough gently as you roll the sausage.
Place one rolled sausage in each muffin cup, sausage side up. Place a small dollop of hot pepper jelly and a small dollop of mustard on the top of each sausage roll. Bake in at 375°F, 12-15 minutes or until golden and bubbly. Transfer to a cooling rack 5 minutes then place on a serving tray. Serve hot. Enjoy!
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
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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
6 bacon strips, diced
6 oz. cream cheese, softened
1/2 C. mayonnaise
1 can (4 oz.) mushroom stems and pieces, drained
1/2 tsp. garlic powder
1 tube (8 oz.) refrigerated crescent rolls
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In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In a small mixing bowl, beat cream cheese and mayonnaise. Add the mushrooms, garlic powder and bacon. Separate crescent dough into four rectangles; seal perforations. Spread cream cheese mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices. Place slices cut side down on greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 2 dozen.
8 Slices Bacon
1 Tomato, chopped
1/2 Onion, chopped
3 oz. Shredded Swiss Cheese
1/2 C. Mayonnaise
1 tsp. Dried Basil
1 16oz. Can Refrigerated Buttermilk Biscuit Dough.
Preheat over to 375degrees. Lightly grease a muffin pan. In medium skillet over medium heat, cook bacon until evenly brown. Remove from skillet and drain on paper towels. Crumble Bacon into mixing bowl, add tomato, onion, cheese, mayonnaise and basil. Separate biscuits into halves horizontally. Place each half into cups of the muffin tin. Fill each biscuit cup with bacon mixture. Bake in oven for 10-12 minutes, or until golden brown.
1 lb. beef tenderloin filets, cut into 1-inch cubes
2 T. butter
½ lb. mushrooms, very finely chopped
2 T. minced shallots
2 cloves garlic, minced
¼ C. Cabernet Sauvignon
½ tsp. chopped tarragon
Salt and freshly ground pepper to taste
1 (17.3-oz.) package puff pastry, thawed
1 egg, beaten
1 (4-oz.) jar horseradish
1 C. sour cream
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Place beef cubes in freezer 30 minutes. Meanwhile, melt butter in medium skillet. Add mushrooms, shallots and garlic, and cook over medium heat 10 minutes, stirring frequently. Add wine and tarragon and cook until all excess liquid has cooked off. Season to taste with salt and pepper and set aside. Preheat oven to 450°F. Roll each puff pastry sheet into 11-inch square on lightly floured board. Cut each sheet into 9 equal squares and place equal amounts of mushroom mixture in center of each. Top with beef cubes and brush pastry edges with beaten egg. Fold in pastry to enclose and pinch edges to seal well. Place seam-side down on baking sheet and brush with beaten egg. Bake about 12 minutes or until pastry is golden brown. Stir together horseradish and sour cream and serve with Wellingtons. Makes 18 appetizers. Vegetarian alternative: Substitute 18 (1 ½ -inch) baby portobello mushrooms, stems removed
20 cherry tomatoes
2 avocados
2 tablespoons lemon juice
1 tablespoon onions, minced
6 to 10 drops Tabasco sauce
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Slice the tops off the cherry tomatoes. Working carefully, use a small spoon to remove the pulp and seeds.  Reserve pulp. Turn the tomatoes over on paper towels and drain for 20 minutes. Peel the avocados; then mash them by hand, in a blender or food processor. You should have 1 cup. Mix in the remaining ingredients into the pulp. Fill the tomatoes with the mixture.
1-15 oz. can cannelli or other white beans, rinsed and drained
2-3 garlic cloves
1-15 oz. can artichoke hearts, drained and chopped
1/3 C. reduced fat mayonnaise
1-2 oz. jar diced pimentos
1/4 tsp. salt
Juice of one lemon or lime
4 oz. feta cheese, crumbled
1/2 C. roasted and salted sunflower kernels
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Puree beans and garlic in a food processor; empty into a mixing bowl. Stir in artichoke hearts, mayonnaise, pimentos, salt and lemon juice. Turn into a glass pie pan and sprinkle with cheese and sunflower kernels. Broil 4-6 inches from heat for 5-7 minutes, until bubbly and golden brown. Serve warm with crackers, pita or toasted bread.
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 Â
1/4 C. dried breadcrumbs
1/4 tsp. salt
1/4 tsp. pepper
8 oz. cheddar cheese, shredded
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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.
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The highlight of any Christmas party is an appearance by Santa — especially this Santa. Defer to your kids’ imaginations when you assemble this appetizer; try mini rice cakes instead of cream cheese for a beard or broccoli for ears. Before serving, bring it to room temperature for the best flavor and consistency.
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1 8-ounce package cream cheese, softened
4 ounces Grated Sharp Cheddar cheese
1 tablespoon softened butter
1 tablespoon minced onion
1 clove minced garlic (optional)
1 teaspoon Dijon mustard
1/2 teaspoon tomato paste
Black pepper, to taste
Red bell pepper
1 to 2 cups whipped cream cheese
Radish slice, carrot stick, pretzel, black olives, crackers, and a cherry tomato
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Make Santa’s face by blending the first eight ingredients in a large mixing bowl. Spoon the mixture onto a large piece of plastic wrap and shape it into a ball. Tightly wrap the cheese and chill it for 1 hour. Unwrap the cheese ball and place it on a large serving tray. Drape new plastic wrap over the cheese, then flatten and shape it into a face. Remove the wrap and turn the red pepper upside down for Santa’s hat. Spoon the whipped cream cheese into a sealable pint-size plastic bag. Seal the bag and make a small snip in a lower corner to create a pastry bag. Use piped-on whipped cream cheese to stick a radish-slice pom-pom to the hat. Pipe on more cream cheese for a hatband, eyebrows, and a beard. Press on a carrot nose, a pretzel mouth, olive eyes, and cracker ears. Add cherry tomato halves for rosy cheeks. Makes 8 to 10 servings. Kids’ Steps: Shaping Santa’s face and then decorating it with vegetable features are perfect jobs for little helpers.
1/2 T. butter
1/2 C. finely diced leeks (white part; reserve green part for ribbon and bow)
1 T. minced garlic
1-1/2 tsp. thyme
1/4 tsp. each salt and pepper
1 pkg. (8 oz.) cream cheese, softened
1 log (4 oz.) goat cheese, softened
Thinly sliced medium radishes, cut in triangles
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Line a 5-1/2″x 3″ loaf pan with plastic wrap so that ends extend and can be wrapped over top of pan. In skillet, cook leeks in butter 5 minutes until soft. Add garlic, thyme, salt and pepper. Cook 1 minute longer. Cool. In bowl, beat cheeses until smooth; blend in leek mixture. Spoon into prepared loaf pan; spread evenly. Cover with plastic wrap. Chill 24 hours until very firm. Uncover, invert onto serving plate; remove plastic wrap. To make bow, drop reserved green leaves into boiling water just until color brightens. Immediately remove with slotted spoon and plunge into ice water. Remove when cool and pat dry. Place one long or two medium strips lengthwise on top and down sides. Place another “ribbon” crosswise. Place large loops on loaf lengthwise to make bow loops. Place a short loop in the middle to form the knot. Place 2″ notched pieces as shown for bow ends. Press radishes randomly on package.
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Yield:
Calories:
Fat:
Fiber:
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
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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.Â
4Â 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
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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.
Yellow Tomato Custard
2 pounds of ripe yellow tomatoes, cut into large chunks
5 large eggs
1-2 teaspoons of olive oil
1 teaspoon of salt
A small pinch of saffron (optional)
2 T. of grated hard cheese of your choice (Parmesan, Asiago, Pecorino, Myzithra, etc.)
In skillet, sauté the tomato chunks in olive oil over medium-high hear until they are soft and falling apart. Continue to cook for 10 minutes more to allow tomatoes to get even softer and thicken up a bit, stirring frequently. It should reduce down into a puree of about 2 cups. Meanwhile, grease your baking cups with butter and place in a large deep pan. Preheat the oven to 325 degrees. Remove tomatoes from heat and allow to cool five minutes. Measure out 2 cups of tomato puree and add to blender with eggs, salt and saffron; liquefy. Strain mixture into a large measuring cup. You want 4 cups of custard. Add custard to the baking dishes and place the large pan into the oven. Pour boiling water into the large pan to about halfway up your custard cups. Bake in the water bath until the custard is set around the edges and just slightly jiggly in the middle. (30 minutes for a 11×7 ceramic baking dish – your times will vary depending on container)
LEMON DROP MARTINI CUBES
3 3-oz. pkg. lemon-flavor gelatin
2 ¾ cups boiling water
1 cup vodka
6 Tbsp, lemon juice
Nonstick cooking spray
Sugar and/or lemon slices
In a large bowl stir together lemon gelatin and boiling water until completely dissolved. Add vodka and lemon juice. Coat a 3-qt. rectangular baking dish with cooking spray. Pour gelatin mixture into dish. Chill 3 hours or until firm. Cut into 1-inch squares. Serve in sugar-rimmed cocktail glasses with lemon slices.
number of servings 6
per Serving 260 cal., o g fat, o mg chol., 244 mg sodium, 42 g carb., o g fiber, 41 g sugars, 4gpro.
Okonomiyaki: Cabbage Pancakes
5 eggs
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon sea salt, plus more for seasoning
1/3 cup flour
8 cups finely shredded cabbage
1 bunch scallions, trimmed and chopped, to yield about a heaping cup
For the soy dipping sauce:
¼ cup soy sauce
2 T. rice vinegar
2 T. mirin
1 teaspoon hot chili sauce or Sriracha, optional
½ teaspoon sesame oil
1 teaspoon sugar
Grapeseed or other neutral oil for frying
In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage and scallions. Make the sauce: combine all ingredients in a small bowl. Add 1 T. of water. Set aside. In a large sauté pan, warm a couple T. of oil over medium-high heat until glistening. Pinch batter with hands and carefully drop the mounds into the oil—in a large skillet, you should be able to fry 4 at a time. Lower the heat to medium. Cook on each side for about 3 minutes or until golden brown. Transfer to a paper-towel lined plate and season lightly with salt. Serve with soy-dipping sauce.
Lemon Ricotta Stuffed Zucchini Blossoms
1 cup Ricotta Cheese
¼ cups Parmesan Cheese
1 whole Lemon, Juiced And Zested
¼ cups Chopped Basil
Salt And Pepper, to taste
12 whole Medium Zucchini Blossoms
1-½ cup Flour
1 T. Baking Powder
1-½ cup Soda Water
Vegetable Oil, For Frying
More Lemon Slices For Serving
In a bowl mix together the ricotta cheese, Parmesan, lemon zest and juice, and basil and then season with salt and pepper to taste. Fill each of the zucchini blossoms with the ricotta mixture and make sure to squeeze the petals around the filling to secure it in place. Set aside. In another bowl mix together the flour and baking powder, then carefully whisk in the soda water. Set aside. In a heavy bottom pot or pan, heat about 2 inches of oil over medium high heat until shimmering. Dip the flowers in the flour mixture and turn them to coat completely. Fry in batches for 2 minutes per side until golden and crispy. Remove to a plate lined with paper towel and immediately season generously with salt. Wait a minute to pop one of these in your mouth, don’t be like me and scorch off all of your taste buds because you are impatient. Serve with lemon slices to spritz over top. Enjoy!!
Roasted Red Peppers with Pesto & Goat Cheese
8 baby red bell peppers
2 heaping tablespoons prepared pesto
1 tablespoon olive oil
2 tablespoons balsamic vinegar
3 ounces goat cheese
fresh oregano (optional)
Preheat oven to 4oo degrees. Slice mini bell peppers in half and remove stem and seeds. Place in a large bowl (or large ziplock bag) and toss with pesto, olive oil and balsamic vinegar until peppers are completely covered. Line up peppers on a baking sheet and place into oven. Bake for 15 minutes. Take peppers out and carefully add crumbled goat cheese to insides of pepper halves. Place back into oven and bake for another 3-5 minutes or until goat cheese is melted. Optional: sprinkle chopped fresh oregano over peppers before serving.
Blistered Green Olives
1 (15oz) can green olives (well drained)
1 tbsp olive oil
1 tbsp fresh minced garlic
1/2 tsp red pepper flakes (more if you like it real spicy)
In a sauté pan, heat the olive oil on medium heat (I have a glass-top stove and set the heat to one notch above medium). Add the drained olives to the pan and toss them with the oil. Sauté for 3-5 minutes or until they start to brown and “blister”.  Add the minced garlic to the pan; toss to coat. Continue to sauté the olives and garlic for 2-3 minutes.  Add the red pepper flakes last, about 1 minute before you plan on removing the olives from the pan.  Enjoy hot or cold! I like them both ways.  Store any leftovers in the fridge for up to 5 days. These are fabulous chopped up later to put in a sandwich or salad. Recipe Notes: Use your own discretion when adding the garlic and red pepper flakes to the pan. I prefer the garlic to be pretty toasty, but if you leave it in there too long it will begin to burn. Same for the red pepper flakes.
Deviled Clams
2 dozen cherrystone clams (or littleneck clams)
1/2 cup water
1/2 green bell pepper (minced)
1 small onion (minced)
3 tablespoons butter (melted)
1/2 cup dry breadcrumbs
1/2 teaspoon ground thyme
1/8 teaspoon Tabasco sauce
4 slices bacon (partially cooked and diced)
Garnish: minced fresh parsley, pinch of paprika, and lemon wedges
Scrub the clams thoroughly and then put them on a rack in a large kettle or stockpot with 2 inches of water in the bottom. Or put the clams right in the water. Cover and heat over medium-low heat for about 7 to 10 minutes, or until the clams open. Drain and discard any unopened clams. Open and separate the top and bottom shells. Slice a knife under the clams to remove them from the shell. Â Rinse the shells and choose the 24 best looking shells for serving. Set the shells aside. Mince the clams with a knife or pulse a food processor and transfer to a bowl. In a skillet over medium heat, melt the butter. Add the green bell pepper and onion and cook until tender, stirring frequently. Add the bell pepper and onion to the minced clams along with the bread crumbs, ground thyme, and Tabasco sauce. Heat the broiler. Arrange the clam shell halves in a shallow baking pan; fill shells with the minced clam mixture and sprinkle each with diced bacon. Place under broiler and broil under medium heat until browned, about 5 to 10 minutes. Sprinkle with minced fresh parsley and paprika. Serve with lemon wedges.
12 hard-cooked eggs, peeled
1/4 C. mayonnaise or salad dressing
1/4 C. dairy sour cream
2 to 3 tsp. Dijon-style mustard
2 T. snipped fresh parsley
2 T. snipped fresh dill or 1-1/2 tsp. dried dillweed
2 T. snipped fresh chives or 1-1/2 tsp. dried chives
Sea salt or salt
Fresh ground black pepper
Paprika or cayenne pepper (optional)
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Cut tops off of hard-cooked eggs about 1/3 from the top; gently scoop out yolks with a small spoon. Cut a small thin slice off the rounded bottoms so eggs will sit flat. (Set aside tops for another use.) Â Â Place yolks in a bowl; mash with a fork. Add mayonnaise, sour cream, and mustard; mix well. Stir in parsley, dill, and chives. Season to taste with salt and black pepper. Gently stuff egg yolk mixture into egg bottoms. Sprinkle tops with paprika or cayenne.
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.
Ricotta Custard with Lemony Shaved Asparagus
12 ounces (340 g) ricotta
1 large egg plus 1 yolk
1â„4 C. plus 2 T. (88 ml) heavy cream
2 T. grated Parmigiano Reggiano
1 T. grated pecorino
1 T. grated lemon zest
2 tsp. chopped marjoram, plus more for garnish
2 T. (30 ml) extra-virgin olive oil, plus more for the ramekins
Kosher salt and freshly ground black pepper
6 ounces (170 g) asparagus, trimmed
2 tsp. (10 ml) lemon juice
Position a rack in the center of the oven and heat the oven to 350°F (180°C). Put the ricotta, egg, yolk, heavy cream, Parmigiano, pecorino, 2 tsp. of the lemon zest, marjoram, 1 T. of the oil, and 1 tsp. salt in a large bowl. Whisk the ingredients until smooth and thoroughly combined. Oil five 4-ounce ramekins. Fill the ramekins about two-thirds of the way with the ricotta mixture. Put the ramekins in a 9 x 13-inch baking dish. Add enough warm water to come halfway up the sides. Bake in the oven until the mixture has puffed and is lightly golden brown, 35 to 40 minutes. Meanwhile, remove the tips from the asparagus and set them aside in a large bowl. With a vegetable peeler shave the asparagus, discarding the first shavings. Add the shavings to the bowl with the tips. Mix in the remaining 1 tsp. of lemon zest, the lemon juice, 1/4 tsp. of salt, and a few grinds of pepper. Add the remaining 1 T. of oil and toss well to combine. To serve, invert the ricotta custards onto five small appetizer plates. Top each with the shaved asparagus and some marjoram and serve.
Shepherd-Style Fried Cheese Fritters (Pallotte Caci’e Ova)
2 1â„2 ounces (75 g) rustic bread
3 large eggs
7 ounces (200 g) grated mild provolone
3 1â„2 ounces (100 g) grated aged pecorino
1 3â„4 ounces (50 g) grated Parmigiano Reggiano
Pinch of baking soda
Canola oil, for frying
Cut the crust off the bread and discard or reserve for another use. Cut the bread into pieces, put into the bowl of a food processor, and pulse until coarse. Add the eggs, provolone, pecorino, Parmigiano, and baking soda; puree until smooth. Transfer to a large bowl, cover with plastic wrap, and refrigerate until completely chilled, about 1 hour. Scoop up a generous tsp.ful of the mixture and shape it into a 1-inch ball with your hands. (If the mixture is sticky, lightly dampen your hands with a little olive oil.) Transfer to a rimmed baking sheet lined with parchment paper and continue shaping the balls. Position a rack in the center of the oven and heat the oven to 200°F (90°C). 4. Heat 1/2 inch of canola oil in a large straight-sided skillet or cast-iron pan until shimmering hot. Add the fritters in batches and cook, turning occasionally, until crisp and brown on all sides, 4 to 6 minutes total. Transfer to an ovenproof plate lined with paper towels and keep warm in the oven while frying the remaining fritters. Serve immediately.
Popunders
These custardy cups don’t achieve the same height as their lofty cousins, but in exchange they are the perfect vehicle for preserves both sweet and savory. They also reheat better and can be made in mini-muffin tins and filled. They are especially great as part of an appetizer menu, filled with savory items, such as small spoonfuls of chutney and a few crumbles of cheese.
Nonstick spray, for muffin pan
1 C. whole milk
2 large eggs
1 C. all-purpose flour
3/4 tsp. fine sea salt
1/4 C. jam or chutney
Spray a 12-C. muffin pan thoroughly with nonstick spray. Combine the milk, eggs, flour, and salt in a blender and purée until smooth, about 30 seconds, scraping the sides down once. Divide the batter evenly in the prepared muffin pan. Each cavity will be about a third of the way full. Place the muffin pan in a cold oven and set it to 450°F/232°C. Bake until they brown and puff up a bit, 18 to 22 minutes. Try not to open the oven too often to check them, as it slows down the baking time. They should remain concave in the center, but if they do puff all over, know that they will settle back down. Popunders (and popovers) are best served warm, so plan on serving these as soon as they come out of the oven. If you do have leftovers, they are best reheated in a toaster oven. If you’re serving them all at once, fill each concave center with about 1 tsp. of jam. If they’ve puffed more than you’d like, press the centers down with a spoon before filling. Note: For more traditional popovers with airy lift, preheat the oven prior to baking and divide the batter between just 8 muffin or popover cavities in an oiled, straight-sided muffin pan.
Mushroom and Goat Cheese Tarts
1 1/4 lb. exotic mushrooms (we like a mixture of shiitake, oyster and maitake)
2 T. olive oil
Salt
2 to 3 large shallots, finely diced (1/3 C.)
2 garlic cloves, finely diced
8 ounces goat cheese, softened
2 T. heavy cream
1T. adobo sauce from a can of chipotles
1/4 C. chopped cilantro
All-purpose flour for rolling out the puff pastry
1 14-ounce package all butter puff pastry
2 T. queso anejo or parmesan
Clean and remove any tough stems from the mushrooms. Cut or tear into 1/4-inch slices, you should have about 12 ounces or 6 C.. Heat a 12-inch nonstick skillet over high heat and add the oil. Once the oil is hot, scoop in the mushrooms. Sprinkle 1/2 tsp. salt over the mushrooms and stirring occasionally, cook until the mushrooms are golden brown, about 10 minutes. Lower the heat to medium and add the shallots. Continue cooking until the shallots have softened, about 2 to 3 minutes. Scrape in the garlic and cook an additional minute or until you can smell the garlic. Remove from the heat and cool to room temperature. While the mushroom mixture is cooling, combine the goat cheese, heavy cream, adobo sauce, cilantro and 1/4 tsp. salt in a small bowl. Sprinkle some flour on a flat surface, unfold the puff pastry and roll it out, if necessary, into a 13 x 9-inch rectangle, a 1/4-inch thick. Spread the goat cheese mixture over the entire surface, then top with an even layer of the mushroom mixture. Starting with the long edge, tightly roll up the puff pastry. Place the roll, seam side down on a baking sheet lined with parchment and refrigerate for 1 hour. Then, using a serrated knife, cut the roll into 3/4-inch slices. Place the slices on the parchment lined baking sheet leaving 2 inches between each tart. Return the baking sheet to the refrigerator for 30 minutes, during which time you can preheat your oven to 400 degrees. Place the baking sheet on the center rack and bake for 18 to 20 minutes or until the pastry is golden brown. Remove from the oven and immediately sprinkle the queso anejo over the top. Serve warm or at room temperature.
2 Leeks
2 tbsp butter
Generous 1 cup grated Gruyere cheese
2 scallions, finely chopped
Salt and pepper
1 tbsp chopped fresh parsley
2 fresh bagels
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Trim the leeks, discarding the green ends, and split down the center, leaving the root intact.  Wash well to remove any grit and slice finely, discarding the root. Melt the butter over low heat in a large sauté pan and add the leeks. Cook, stirring constantly, for 5 minutes, or until the leeks are soft and slightly browned. Let cool. Preheat the broiler. Mix the cooled leeks, grated cheese, scallions, parsley, and salt and pepper to taste together. Split the bagels and toast lightly on the bottom. Spread the cheese mixture over the top of each bagel and place under the preheated broiler until bubbling and golden brown.  Serve at once.
RABBIT (OR CHICKEN) RILLETTES
3 rabbit legs (or chicken thighs)
Sea salt and freshly ground black pepper
3 1/2 tablespoons (50 g) butter
3 1/2 tablespoons (50 ml) olive oil
A few sprigs fresh thyme
1 cup (250 ml) white wine
About 1/2 cup (125 ml) crème fraîche
3 tablespoons chopped fresh tarragon
Juice and finely grated zest of at least 1/2 lemon, or to taste
Crusty’ bread, a nice baguette, or toast
Possibly some cornichons (small French pickles)
Of course the name technically isn’t correct: In French cuisine, rillettes are traditionally made from fatty meat trimmings: pork or goose, for instance. The meat is slow cooked in its own fat, after which it solidifies into a much-beloved, spreadable rustic paste. Rabbit and chicken are relatively lean. Therefore, I add some fat myself: The crème fraîche provides the requisite creaminess in this recipe, making it a bizarrely delicious little starter that you can make in advance and store in the fridge. Lovely.
Sprinkle the rabbit legs with salt and pepper. Heat the butter and oil in a heavy-bottomed pan. Brown the rabbit on all sides. Add the thyme. Douse with the wine and cover with a lid. Lower the heat and let the rabbit stew for about 2 hours, until the meat starts to loosen from the bones. Check once in a while to make sure the pan isn’t too dry, and pour in a splash of wine or water if needed. Flip the meat now and again. Allow the meat to cool somewhat without letting it get too cold. With clean hands, pull all the meat from the bones and remove the thyme sprigs. Keep the fat in the pan! Shred the meat in a stand mixer or hand mixer using the whisk attachment; do not use a knife or food processor. If you grind the meat in a food processor you’ll end up with baby food, and that’s not what I have in mind. The meat’s texture shouldn’t be broken down. Add the crème fraiche as well as some of the reduced wine-fat mixture from the pan. Season the rillettes with salt, pepper, tarragon, and the lemon zest and juice. You may be a little bold. Otherwise they can become too bland after cooling down. Transfer to small clean jars or a spotless bowl and store the rillettes in the fridge to stiffen. This can be done a few days in advance.
Remove the rillettes from the fridge several hours before serving so they won’t be ice-cold and will be smooth and spreadable. Give each dinner guest a mini jar, or a generous scoop on each plate, along with some bread and cornichons.
1 sack reduced fat natural flavor microwave popcorn, cooked to package directions
2 T. butter
1 tsp. garlic powder or granulated garlic
1 tsp. dried oregano
1 tsp. crushed red pepper flakes
1/3 C. grated Parmigiano, eyeball it
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Pop the corn and place in a bowl. Place butter and spices in a small C. or bowl and place in microwave oven and melt, 10 to 15 seconds on high. Stir and pour mixture over the popped corn. Sprinkle the corn with cheese and serve.
Toasted Seeds with Honey & Soy Sauce
1 tablespoon vegetable oil
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1 tablespoon honey
1 tablespoon soy sauce
Heat the oil in a non-stick frying pan over medium heat. Add the seeds and cook, stirring constantly, for about 2-3 minutes, or until the seeds begin to brown. Remove from heat and add the honey and soy sauce to the pan. Return to heat and stir for about 1 minute, until seeds are coated evenly. Spread the seeds on a baking sheet to cool. Store in an airtight container.
Seeds may stick together a bit.
From First Meals
1 loaf, 24 inches or longer, crusty bread
2 or 3 large cloves garlic, crushed
Extra-virgin olive oil, for drizzling
4 small to medium vine ripe tomatoes
1 lemon, juiced
Coarse salt
4 whole pimento peppers, drained, found in glass jars with Spanish and Mexican foods in market
1 1/4 lb. manchego cheese
2 C. assorted large olives, green and black stuffed or pitted, mixed — take your pick
3-inch party picks
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Preheat broiler to high. Cut bread in half then slit loaf lengthwise. Char the bread under broiler, then rub with crushed garlic and drizzle with oil. Cut bread into large, bite size cubes and transfer to a basket. Slice tomatoes and arrange on a platter. Dress with lemon juice and salt. Slice pimentos and place in a small serving dish. Slice or cube half of the manchego, leave the remainder whole with a utensil to cut with alongside. Serve on a cutting board. Place olives in a dish near cheese. Use party picks to stack tomatoes and or cheese and olives with bread cubes to pop into your mouth. Bread cubes are tasty with meat and mushroom bites as well.
Seville-Style Olives
1 lb. large Green Spanish Olives
¼ C. EVOO
¼ C. Sherry Vinegar
6 Anchovy Fillets, minced
6 cloves Garlic, peeled and crushed
1 T. minced fresh Thyme
1 tsp. Crushed Red Pepper Flakes
4 Bay Leaves
Place olives in large bowl and bruise them with back of wooden spoon. Add all the other ingredients and stir. Divide between 2 1 pint glass canning jars (or any glass jar with tight fitting lid). Marinate in refrigerator for a week. Remove bay leaves and serve at room temperature.
From Crowd Pleasing Potlucks
1/4 pound ground turkey
1/2 teaspoon minced fresh ginger
1 teaspoon minced green onion
1 teaspoon minced water chestnuts
1/2 teaspoon soy sauce
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes (no seeds)
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 egg, beaten
Vegetable oil for frying
12 wonton wrappers (3 x 3-inch size)
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Hoisin sauce
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In a small bowl, combine all the ingredients except the egg, wrappers and oil. Add 1 tablespoon of the beaten egg. Save the rest of the egg for later. Preheat oil in a deep fryer or a deep saucepan to 375 degrees. Use enough oil to cover the pot stickers — 1 to 2 inches should be enough. Invert a small bowl or glass with a 3-inch diameter on the center of a wonton wrapper and cut around it to make a circle. Repeat for the remaining wrappers. Spoon 1/2 tablespoon of the turkey filling into the center of one wrapper. Brush a little beaten egg around half of the edge of the wrapper and fold the wrapper over the filling. Gather the wrapper as you seal it so that it is crinkled around the edge. Repeat with the remaining ingredients. Deep-fry the pot stickers, six at a time in the hot oil for 3 to 5 minutes or until they are brown. Drain on a rack or paper towels. Serve with hoisin sauce for dipping. Crushed Red Pepper flakes may be added to the hoisin for heat, if desired.
Tortilla Espanola – Spanish Omelet
1 C. EVOO
4 Potatoes, about 1 lb, peeled and cut into ½” cubes
1 Onion, thinly sliced
6 Eggs
Salt and Pepper
Heat oil in a 9″ skillet until hot; add potatoes and onion and turn to coat. Reduce temperature and cook for 15 minutes, or until soft, turning often, without letting them brown. Remove from oil with slotted spoon and set aside to drain on paper towels. Pour oil into small bowl. Add eggs, salt and pepper into a bowl and beat with a fork. Add potatoes and onions to eggs, stir gently, and set aside for 10 minutes. Put 2 T. of reserved oil back into skillet and heat until smoking. Pour in potato and egg mixture, spreading potatoes evenly in the pan. Cook 1 minute, then reduce heat to medium and shake the skillet often to keep omelet from sticking. When eggs are brown underneath and nearly firm on top, lay a plate over the skillet and flip the omelet out onto the plate. Add ¼ C. remaining oil to the skillet and slide the omelet back in to brown the other side. Lower heat to low and flip the omelet 3 more times, cooking 1 minute each side, to help give it a good shape. Transfer to plate, brush top with oil, and let stand until cool. Serve in squares or wedges.
From Easy Tapas
Champinones Rellenos – Stuffed Mushrooms
8 Mushrooms
2 T. Milk
2 T. Bread Crumbs
2 T. finely chopped Onion
1 clove Garlic, crushed
1 T. chopped Flat leaf Parsley
2 T. Ground Pork
1 T. finely chopped Spanish Ham or Prosciutto
Olive Oil
1 T. chopped canned Pimiento
1 T. fresh Lemon Juice
Clean mushrooms and remove stems. Finely chop 2 of the stems and place in a bowl. Add milk and bread crumbs and let stand 10 minutes. Add onion, garlic, parsley, pork and ham. Mix well, cover with plastic wrap and let marinate in the refrigerator overnight. When ready to cook, put a heaping teaspoons of the mixture in each mushroom cap. Sprinkle on a little olive oil then cook in preheated oven at 350 for 15 minutes. Remove from oven, top with a little pimiento and sprinkle with lemon juice. Serve warm.
From Easy Tapas
Chorizo Al Vino – Chorizo in Red Wine
1 T. EVOO
10oz. fresh Spanish Chorizo, cut into ½†slices
½ C. Red Wine
Crusty Bread, to serve
Add oil to heavy skillet and heat to smoking. Add chorizo and cook 1 minute. Reduce heat, add wine and cook 5 minutes. Transfer to serving dish and allow to sit until just warm to develop flavors. Serve warm with bread.
From Easy Tapas