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Category: Appetizers & Snacks

Green Goddess Chicken Bites

Green Goddess Chicken Bites

f7bde06d-94fb-4596-b8bf-c59ab5b68bac1 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)
1/4 cup finely chopped celery
2 tablespoons sliced green onions (2 medium)
1/2 cup creamy Italian garlic dressing (from 12-oz jar)
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 tablespoon chopped fresh tarragon leaves
24 crostini toasts
Fresh Italian (flat-leaf) parsley leaves, if desired

In large bowl, mix chicken, celery and onions. In blender, place dressing, chopped parsley and the tarragon. Cover; blend on low speed 10 seconds. Blend on high speed 20 to 30 seconds or until smooth. Gently stir dressing into chicken mixture. Cover; refrigerate until serving time. Top each toast with 1 tablespoon chicken mixture. Garnish with parsley leaves.

Ham Crescent Rolls

Ham Crescent Rolls

3oz cream cheese, softened
2 T. honey, divided
1 T. minced green onions
1 (8ct) pkg refrigerator crescent rolls, separated into triangles
6oz (24 slices) thinly sliced ham
1 T. mustard
1/4 C. mayonnaise
1/4 C. crushed pineapple, drained

Mix cream cheese, half the honey and green onions; spread over dough. Cut ham into triangles slightly larger than dough. Mix mustard, mayonnaise, remaining honey and pineapple in medium bowl. Preheat oven to 375. Layer 4 ham triangles onto each dough triangle. Spoon some pineapple mixture on top of ham slices. Roll up crescents, starting from the wide end, to enclose filling. Place on ungreased baking sheet, leaving space between rolls. Bake 15 minutes until rolls are golden brown; remove carefully from baking sheet. Serve immediately.

QUESO FUNDIDO CON CHAMPIÑONES, RAJAS Y CHORIZO

QUESO FUNDIDO CON CHAMPIÑONES, RAJAS Y CHORIZO

1 Chile poblano, roasted, peeled and cut into strips (about ½ cup)
2 T. butter
salt and freshly ground pepper
3 oz. mushrooms, sliced
1 chorizo or other spicy sausage, casing removed and chopped
3 cups grated Oaxaca
10-12 flour or corn tortillas
Aluminum foil

Sauté the chile strips in 1 T. of butter, season lightly with salt and pepper and set aside. Sauté the mushrooms in the other T. of butter until they begin to release their juices. Season with salt and pepper and set aside. Heat a skillet, add the chorizo and cook over low heat for 8 to 10 minutes. Lightly grease 3 cazuelitas or small flameproof casseroles. In one, place a portion of and half of the chile strips. In the second, place other portion of cheese and half the mushrooms. In the third cazuelita add the remaining Oaxaca and half the chorizo. Cover the cazuelitas with aluminum foil and set over low heat until the cheese is completely melted. Remove aluminum foil and add the remaining mushrooms, chile strips and chorizo to their respective cazuelitas until cheese is completely melted. Serve hot with flour tortillas, so that the cheese can be used in preparing individual tacos. Can also be served with salsa mexicana.

Herb Pita Crisps

Herb Pita Crisps

6a00d8341c63d853ef00e54f9f20898834-800wi2 garlic cloves minced
6 T. olive oil
4 pita breads, (I used white and whole wheat)
2 T. each of fresh thyme and dill, finely chopped
Kosher or sea salt

Preheat oven to 350 F or 180C. Mix the garlic and oil together. Cut or slice the pita breads into strips and separate each strip into two pieces, brush with the garlic oil and sprinkle with the salt and herbs. Place on a baking sheet and bake for about 7-15 minutes. Check on them as they bake and take them out when they are golden brown. Store in an air tight container.

Soy & Ginger Roasted Pecans

Soy & Ginger Roasted Pecans

Soy & Ginger Roasted Pecans

2 C. Pecan Halves

2 T. Soy Sauce

1 tsp. toasted Sesame Oil

½ tsp. ground Ginger

Pinch Cayenne Pepper

Preheat oven to 350. Line baking sheet with foil and set aside. Combine all ingredients in a bowl; toss to coat nuts with oil and spices. Pour onto baking pan and spread out in a single layer. Bake for 10 minutes, stirring once. Cool completely; store in airtight container for up to 2 weeks.

 

Serving Size: 2 T.

Calories: 97

Fat: 10g

Fiber: 1g

 

 

Mozzarella with Herbs

Mozzarella with Herbs

Mozzarella with Herbs

 

8 oz. part-skim mozzarella cheese, cut into bite sized pieces (2 C.)

2 T. extra-virgin olive oil

1 T. chopped fresh basil

1 T. chopped fresh oregano

1 T. chopped fresh flat-leaf parsley

kosher salt

fresh-ground pepper

 

In a medium bowl, combine mozzarella cheese, olive oil, basil, oregano, and parsley. Cover and chill for 2-4 hours. Let stand at room temperature for 30 minutes and season with salt and pepper.

 

Yield: 8 servings

Calories: 103

Fat: 8g

Fiber: 0g

 

 

Tomato-Mozzarella Salad

 

Prepare as above, except add 4 C. roma tomato wedges and 2 T. balsamic vinegar. Serve on a bed of 6 C. fresh spinach. 6 servings, 169 calories, 11g fat, 2g fiber

Marinated Fresh Mozzarella Pearls

Marinated Fresh Mozzarella Pearls

Marinated Fresh Mozzarella Pearls

 

1 lb. fresh mozzarella pearls (or use any type of fresh mozzarella and cut into bite-sized pieces)

1/2 C. olive oil

1/2 C. chopped fresh herbs (measure after chopping)

(I used mostly basil with just a few T. of chopped oregano)

salt and fresh ground black pepper to taste

1/2 tsp. fresh red pepper flakes (more of less to taste)

 

Drain mozzarella in a strainer placed in the sink while you wash and chop herbs. Be sure mozzarella is drained well, and pat dry with paper towels if needed. Wash herbs, spin dry in salad spinner or blot dry with paper towels, then finely chop enough fresh herbs to make 1/2 C.. Mix chopped herbs with olive oil and red pepper flakes, and season with a generous amount of salt and fresh ground black pepper. Put mozzarella pieces into a plastic or glass container with a tight-fitting lid, add olive oil mixture, and stir to combine. Put lid on container and marinate mozzarella at room temperature for 30-60 minutes, turning container over a few times so the mozzarella stays covered with the olive oil-herb mixture. Serve at room temperature.

Cheese on Toast

Cheese on Toast

Cheese on Toast

 

Toast bread. Spread thinly with butter. Add an obscenely thick layer of cheddar cheese. Sprinkle with black pepper and a few dashes of Worcestershire Sauce. Grill until the cheese is bubbling and just starting to blister into delicious brown patches.

Goat Cheese and Pear Crostini

Goat Cheese and Pear Crostini

1 long baguette, sliced ⅓ to ½-inch thick (about 30 slices)
6 T. unsalted butter, at room temperature
¼ C. honey
½ tsp. coarse salt
1 tsp. minced fresh thyme or ½ tsp. dried
2 just ripe pears, quartered cored, and thinly sliced lengthwise
½ C. crumbled goat cheese
4 slices cooked bacon, crumbled

Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil. Blend the butter, honey, salt, and thyme together in a small bowl. Lightly spread each of the baguette slices with the honey-butter mixture and place them side by side on the baking sheet (they can be touching, but not overlapping – you may need two baking sheets, or do this in two batches). Bake for 4 to 6 minutes until the edges are lightly brown. Remember that they will harden as they cool, so take them out before they get too crisp. Place one or two slices of pear on each piece of crostini, top with a bit of goat cheese, then a sprinkle of crumbled bacon.

Artichokes with Lemonnaise

Artichokes with Lemonnaise

3 T. distilled white vinegar
1 tsp. black peppercorns
4 artichokes (each about 4 in. wide; 3 lb. total)
1/2 C. drained extra firm, firm, or soft silken tofu
2 T. lemon juice
2 tsp. extra-virgin olive oil
1/2 tsp. dry mustard
Salt and fresh-ground pepper

Fill a 6- to 8-quart pan halfway with water. Add vinegar and peppercorns; bring to a boil over high heat. Meanwhile, slice about 1 inch off tops of artichokes; discard tips. Trim stems flush with bottoms. Pull off and discard small leaves from bottoms. With scissors, cut thorny tips from remaining outer leaves. Add artichokes to water and simmer, covered, until bottoms pierce easily, 30 to 35 minutes; drain. While artichokes cook, make lemonnaise. In a blender or food processor (a blender produces the best results), whirl tofu, lemon juice, oil, and mustard until smooth. Season with salt and pepper. (If making ahead, chill airtight up to 1 day; stir before using.) Serve artichokes with sauce for dipping.

Varying your dunk sauce: For variations on lemmonaise, add ingredients to the basic recipe and whirl in a blender or food processor until smooth.

Aioli: Add 1 clove minced garlic.
Caper-anchovy sauce: Add 2 tsp. drained capers and 1 1/2 tsp. anchovy paste.
Chili-cilantro sauce: Instead of lemon juice, use 4 tsp. lime juice. Add 1/2 to 1 stemmed fresh serrano chili and 1/3 C. packed fresh cilantro.
Dried-tomato sauce: Add 1/4 C. dried tomato halves (not oil-packed).
Green sauce: Add 1 C. each lightly packed spinach leaves and parsley, and 1/2 C. chopped green onions.
Madeira sauce: Add 2 T. each madeira and minced chives.
Orange-coriander sauce: Use only 1 T. lemon juice. Add 4 tsp. orange juice and 1/2 tsp. each ground coriander and grated orange peel.
Tamari-sesame sauce: Substitute Asian (toasted) sesame oil for olive oil. Add 1 1/2 tsp. tamari.

Spring Aioli Feast

Spring Aioli Feast

1 1/2 to 2 lb. red thin-skinned potatoes (1 to 1 1/2 in. wide)
1 1/2 to 2 lb. asparagus
1 lb. sugar snap peas
2 T. lemon juice or vinegar
1 T. olive oil
1 tsp. salt
3 or 4 artichokes (12 to 14 oz. each)
1 dozen radishes (about 8 oz.), rinsed and trimmed
1 1/2 to 2 lb. cooked peeled, deveined shrimp (21 to 30 per lb.), rinsed
6 to 8 hard-cooked eggs (optional)
1 1/2 to 2 C. Classic Aioli
or
1 1/2 to 2 C. Green Aioli

Scrub potatoes and put in a 5- to 6-quart pan. Add 2 quarts water. Cover pan and bring to a boil over high heat, then reduce heat and simmer until potatoes are tender when pierced, 10 to 15 minutes. With a slotted spoon, lift potatoes out and let cool. Meanwhile, rinse asparagus and peas. Snap off tough stem ends of asparagus. Remove strings from peas. Return water used for potatoes to a boil again over high heat. Add asparagus and cook just until barely tender when pierced, 3 to 5 minutes. Lift out with tongs and immerse in a bowl filled with ice water. When cool, drain. Add peas to the same boiling water and cook just until bright green, about 2 minutes. Drain and immerse in ice water until cool; drain again. Add about 3 quarts water and the lemon juice, olive oil, and salt to the pan (no need to wash). Cover and bring to a boil over high heat. Meanwhile, rinse artichokes. Trim about 1 inch off tops and discard. With scissors, trim remaining thorny tips off outer leaves. Trim off stems. Cut in half lengthwise. Immerse artichokes in the boiling water and cover. When water returns to a boil, reduce heat and simmer, covered, until artichokes are tender when pierced in base, about 20 minutes. Drain and let cool. Arrange potatoes, asparagus, peas, artichokes, radishes, shrimp, and eggs in a basket or on a platter. Serve with aioli.

Spiced Rhubarb-Cherry Chutney

Spiced Rhubarb-Cherry Chutney

Most home cooks consider rhubarb a fruit, which is why it has earned the nickname “the pie plant.” But rhubarb is actually a vegetable and thus perfectly suited for savory uses as well as desserts. When I spot the first crimson stalks at the farmers’ market, I shuttle them home to make this gently spiced rhubarb-cherry chutney. Try it spooned atop slices of roasted pork tenderloin.

¾ C. packed dark brown sugar
1⁄3 C. red wine vinegar
1 ½ lb. rhubarb, cut into ½-inch pieces (4 C.)
½ C. dried cherries
Zest of 1 orange
½ tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. freshly ground black pepper

Bring the sugar and vinegar to a boil over medium-high heat in a large saucepan. Stir in the rhubarb, cherries, orange zest, cinnamon, cloves, and black pepper with a wooden spoon, and bring the mixture back to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the rhubarb is tender and the mixture thickens slightly, about 6 minutes. Let the chutney cool to room temperature before transferring it to an airtight container. Stored in an airtight container in the refrigerator, it will keep for about 1 week. Bring to room temperature before serving.

Marinated Olives with Basil and Orange Peel

Marinated Olives with Basil and Orange Peel

1 small orange
1 C. extra-virgin olive oil
1 clove garlic, peeled and smashed
1 heaping C. (about 1/2 pound) mixed olives
1/2 C. loosely packed basil leaves, julienned

Peel the orange zest using a vegetable peeler, removing as little of the white pith as possible. Slice the peel into thin strips. (Alternately, use a zester or stripper.) Pour the olive oil into a small saucepan over low heat. Stir in the orange zest and smashed garlic clove. Once the oil is warm, 2 to 5 minutes, turn off the heat and let sit until it comes to room temperature. Remove the garlic and stir in the basil. Add the olives to a pint-sized jar. Cover with the olive oil (leave the basil and orange in the oil). Refrigerate at least 24 hours. Bring to room temperature an hour before straining the oil and serving

Korean Beef Bites

Korean Beef Bites

1/2 pound flank or sirloin steak
1 tsp. low-sodium soy sauce or gluten-free tamari
1 tsp. brown sugar
1/2 tsp. sesame oil
1 clove garlic, finely minced
1/2 tsp. freshly grated ginger
24 rice crackers
1/2 C. prepared kimchi
1 green onion, very thinly sliced on the diagonal

Slice the steak as thin as you can into at least 24 pieces. If you are using flank steak, make sure to slice across the grain. In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, and ginger. Add the steak and mix to coat. Marinate for at least 10 minutes at room temperature or up to 24 hours in the refrigerator. Heat a grill pan over high heat. You’ll cook the steak in batches to avoid overcrowding the pan. When the pan is hot, add the steak, and grill 1 to 2 minutes per side, depending on the thickness of your slices. To serve, on each rice cracker layer a slice of steak, the kimchi, and garnish with green onion.

Pepperoni Pull Bread (Pizza Monkey Bread)

Pepperoni Pull Bread (Pizza Monkey Bread)

2 balls of pizza dough
2 C. shredded Asiago, Parmesan or any other hard cheese
1 pound mozzarella, cut into 1″ cubes
1 package of sliced pepperoni
1/4 C. olive oil
4 cloves fresh pressed garlic
1 tsp. dried oregano

Preheat oven to 375. In a small bowl, combine olive oil, garlic, and oregano. Coat a Bundt pan with one T. this mixture. Cut dough into golf ball sized dough balls. Flatten with hands. Place two pepperoni slices on top and one mozzarella cube. Pinch dough around filling to form a ball. Scatter a handful of Asiago on bottom of Bundt pan. Place one layer of balls on bottom of pan. Brush balls with garlic mixture. Scatter more Asiago on top. Place second tier of balls on top of first. Brush more of the garlic mixture on top and finish off with another handful of Asiago. Shake some more oregano on top to make yourself feel good about adding something green. Bake at 375 for 45 minutes or until golden brown and bubbly.

Soft and Chewy Granola Bars Recipe

Soft and Chewy Granola Bars Recipe

2 1/2 C. (230 grams) old fashioned rolled oats
1/2 C. (80 grams) whole almonds, coarsely chopped
1/3 C. (113 grams) honey
1/4 C. (56 grams) unsalted butter, cut into pieces
1/4 C. (50 grams) packed light brown sugar
1/2 tsp. vanilla extract
1/4 tsp. kosher salt
1/2 C. (60 grams) dried cranberries, coarsely chopped
1/4 C. plus 2 tsp. (67 grams) mini chocolate chips

Heat oven to 350 degrees F (177 degrees C). Line bottom and sides of a 8-inch or 9-inch square pan with aluminum foil. Then lightly oil or spray with cooking spray. Add oats and almonds to a small baking sheet then bake 5 minutes, stir and bake another 3 to 5 minutes until lightly toasted. Transfer to a large bowl. Combine butter, honey, brown sugar, vanilla extract and the salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and the sugar completely dissolves. Pour butter mixture in to bowl with toasted oats and almonds. Mix well. Let cool about 5 minutes then add cranberries and a 1/4 C. the mini chocolate chips. Stir to combine. (The chocolate chips will most likely melt a little. This is fine, they turn into glue and help to hold the bars together). Transfer oat mixture to lined pan then use a rubber spatula or damp finger tips to firmly press the mixture into the pan. (Press hard here, this way the bars will stay together once cooled and cut — We press for about one minute to be extra safe). Scatter remaining 2 tsp. chocolate chips over pressed granola mixture then use a rubber spatula to gently press them into the top. Cover then refrigerate at least 2 hours. Remove block of granola mixture from pan then peel away aluminum foil. Cut into 12 bars. Store bars in an airtight container for up to one week. For the softest bars, keep at room temperature. For slightly harder bars, store in the fridge.

Pickled Ramps

Pickled Ramps

Clean your ramps well. They get muddy and sandy so make sure to peel the outer layer and give them a good rinse/soak. Just use the bulbs here but don’t throw out the leaves! The greens are amazing in pesto or risotto, in any kind of pasta, mixed with butter to top fish. Use any combination of spices you like (allspice and juniper are nice additions).

1 C. white wine vinegar
1 C. sugar
1 C. water
1 tsp. kosher salt
1 tsp. mustard seeds
1 tsp. coriander seeds
1 tsp. fennel seeds
2 tsp. pink peppercorns
1 tsp. black peppercorns
â…› tsp. hot chili flakes
2 bay leaves
1 pound ramp bulbs, cleaned and trimmed
Kosher salt for blanching

Trim the root ends off of the ramps and cut off the leaves, saving the green ends for another purpose (like pesto or risotto). Rinse the ramps well under cool, running water. Bring a 2-3 quart pot of water up to boil and add 2 tsp. salt. Drop in the ramps and cook for 2-4 minutes, depending on size) They should be tender but not mushy. Remove and shock them in ice water until cool. Drain the ramps well and place them in the jar you’re going to pickle them in. In a saucepan, combine the vinegar, salt, sugar, and water and bring to a boil. Add the bay leaf and all the spices. Turn off the heat. Pour the hot vinegar mixture over the ramps in the mason jar and let cool on the counter (30 minutes or so). Then seal tightly and transfer to the refrigerator. They’ll be ready to eat in a day or two. The refrigerated pickled ramps will last a few weeks to a couple of months.

Potato Skordalia (σκορδαλιά)

Potato Skordalia (σκορδαλιά)

1 1/2 pounds of potatoes for boiling
6-12 cloves of garlic, minced or grated (to taste) – firm, fresh, crisp garlic
1 C. extra virgin olive oil
Juice of 2 lemons
1 tsp. salt
1/2 tsp. freshly ground black pepper

Add the salt to a large pot of water. Peel the potatoes and boil in salted water until well done (easily pierced with a fork). While they are cooking, crush garlic cloves with salt using a mortar and pestle. Drain potatoes and pass through a ricer. Add pureed garlic and pour in lemon juice and olive oil. Beat briskly with wooden spoon until well mixed and smooth. Season well with salt and pepper. Stir in 3 tsp. or so of the cooking water (or hot fish broth if you have it). Serve with fried salt cod.

Ramp Chimichurri Sauce & Ramp Chimichurri Crostinis

Ramp Chimichurri Sauce & Ramp Chimichurri Crostinis

Ramp Chimichurri Sauce

1 T. fresh oregano leaves
2 tsp. fresh thyme leaves
1/4 C. fresh parsley leaves
10 ramps, trimmed and cut into 1 inch pieces, leaves included
1 T. white wine vinegar
1/2 C. extra virgin olive oil, or more as desired
Coarse or kosher salt and freshly ground pepper to taste (be liberal)
Pinch red pepper flakes

Put everything into a food processor and blender and whir the hell out of it. If you want a thinner sauce, add more olive oil, or you could add a little water.
Ramp Chimichurri Crostinis

Goat Cheese or Fresh Ricotta
Baguette
Ramp Chimichurri Sauce
Cilantro, for garnish, optional

Slice baguette into slices for bruschetta or crostini. Toast or Grill if desired; you can add olive oil if desired. Spread with cheese, drizzle with Ramp Chimichurri Sauce, sprinkle with cilantro, if desired, and serve.

Mexican Beer Steamed Clams

Mexican Beer Steamed Clams

1 cup fresh cilantro
2 fresh jalapeno’s thinly sliced
1 lime zested and sliced
3 tablespoons olive oil
1 large yellow onion, small diced
2 cobs corn kernels, cut from the cob
2 pounds fresh clams
1 12 ounce gluten free beer

In a large bowl, place the cilantro, jalapeno’s and lime slices. In a large sauté pan, heat the olive oil over medium heat. Add the onions and sweat until soft and translucent, about 5 minutes. Add the corn, sprinkle with kosher salt and sauté until tender, about 3 minutes more. Add the beer and cook until simmering, 3 minutes more. Add the clams and cover the pan.

Oil-Preserved Asparagus

Oil-Preserved Asparagus

2 pounds asparagus spears
l C. white wine vinegar
1 C. water
1 tsp. fine sea salt
1/2 tsp. whole black peppercorns
1 bay leaf
2 C. (220 g) extra-virgin olive oil
1/4 tsp. crushed red chile pepper

3 sterilized 12-oz. jars and their lids

Trim the asparagus spears from the bottom so they will fit upright in the jars with 1 inch headspace—enough to cover them with oil. Depending on the length of the spears, reserve the bottom halves for another use, or, if you like, preserve them along with the tops. Combine the vinegar, water, salt, peppercorns, and bay leaf in a pot large enough to hold the trimmed asparagus. Bring to a boil over medium-high heat and then add the asparagus. Almost immediately they will turn from green to yellow-green and some of the tips will turn reddish. Cook until barely tender, about 2 minutes. Place a clean kitchen towel near the stove. Using tongs, remove the asparagus from the pot and line them up on the towel to dry. Once dry, pack the spears, tip side up, in the jars, taking care to pack them in tightly. You should be able to fill two or three jars, depending on whether you use some of the bottom halves of the spears along with the tips. In a large skillet, heat the olive oil with the crushed red pepper until warmed through. Carefully fill the jars with the oil, taking care to cover the asparagus completely. Screw the lids on tightly and let the jars sit at room temperature for 24 to 48 hours. Check to make sure the asparagus remain completely covered; if not, add additional oil. Let the asparagus cure in the refrigerator for at least 1 week before eating, then store in the refrigerator for up to 3 months. To serve, remove from the jar only as much as you plan to use and let it come to room temperature. Top off the jar with more oil as necessary to keep the remaining asparagus submerged.

Patatas Bravas (Spanish Spicy Potatoes Tapas)

Patatas Bravas (Spanish Spicy Potatoes Tapas)

For the sauce
3 tsp. olive oil
1 small onion, chopped
2 garlic clove, chopped
8oz. can chopped tomato
1 tsp. tomato puree
2 tsp. sweet paprika (pimenton)
good pinch chilli powder
pinch sugar
chopped fresh parsley, to garnish

2 lb. potato
2 tsp. olive oil

Prepare ahead by heating the oil in a pan, add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours. To serve, preheat the oven to 200C/gas 6/fan oven 180C. Cut the potatoes into small cubes and pat dry with kitchen paper. Spread over a roasting tin and toss in the oil, then season. Roast for 40-50 minutes, until the potatoes are crisp and golden. Tip the potatoes into dishes and spoon over the reheated sauce. Sprinkle with the parsley. Serve with cocktail sticks.

Stuffed Snap Pea

Stuffed Snap Pea

Stuffed Snap Pea

20–30 pea pods (snap peas or snow peas work well)

1/4 cup assorted finely chopped herbs (see recipe notes)

1/4 cup ricotta cheese

1/3 cup cream cheese

1/2 tsp. lemon juice

salt and pepper to taste

 

Use a sharp paring knife to split each pea pod down the middle and form a small pocket. In a small bowl, combine herbs, ricotta, cream cheese, lemon juice, salt and pepper. Mix well. Fill a plastic bag or piping bag fitted with a round or star tip with the cheese mixture. Pipe a bit of the cheese mixture into each pea. Eat immediately or store in the fridge for a few hours before you dig in!

 

How to Split a Snap Pea:

 

It can be tough the first few times to get the knife right in the center of the pea so be patient and be prepared to give it a few tries. Insert the knife gently into the seam of each pea and then slowly slice down the center – but be careful not to slice all the way through the pea pod. This can take a bit of practice, but you’ll get the hang of it! Try to keep the knife straight and steady, and slide it through the rest of the pea (it sometimes helps to lay the pea flat on a cutting board and slide the knife through that way!) kind of like you’re opening an envelope.

 

NOTES

 

Use any herbs you have on hand here – I like a mix of parsley, chives, basil, and dill.

 

Buy a few extra pea pods the first time you make these so you have a few backups if you accidentally slice all the way through the peas!

 

You can make this appetizer a day ahead of you like. If you can, I recommend splitting the peas and mix the filling ahead of time, and then piping the cheese into the pea pods when you’re ready to serve.

Sweet & Savoury Dandelion Rosemary Shortbread

Sweet & Savoury Dandelion Rosemary Shortbread

2 cups brown or white rice flour
1 cup organic, unsalted butter
1/2 cup honey
1/2 cup organic sugar of your choice
1/4 cup emmental cheese (Swiss cheese – You can substitute sharper hard cheeses, but watch the salt! If you go for parmesan or asiago, then skip the sea salt)
1/4 cup dandelion petals & greens, finely chopped
2 tablespoons finely-chopped rosemary
black pepper to taste
sea salt to sprinkle on top

In a large bowl, beat butter with sugar and honey until light & fluffy. Add in dandelion petals and chopped leaves. Be sure to remove the green sepals. I just pinch them until petals pop out. Mix in just until combined. Stir the rice flour into butter mixture in 2 additions. After the first addition, stir in the emmental cheese, rosemary and a bit of fresh ground black pepper (to taste). Stir in the 2nd addition of flour to make smooth dough. Roll the dough in waxed paper to form a firm cylinder. Cover and refrigerate until firm, about 1 hour. Preheat oven to 325°F (160°C) Slice your cylinder of gorgeous, dandelion/rosemary/pepper-flecked dough into 1 inch thick rounds (*note* in the photo the cookies are thinner – I was running short on dough and needed A LOT of cookies for an event, so I cut them thinner and reduced the time) using a sharp knife and place a good 2 inches apart. Sprinkle with a little sea salt. Bake for 20 minutes—rotating your pan half-way through. Keep a keen eyeball on them during the last few minutes. You want them just golden. The cookies will be very delicate when they first come out of the oven. Spare yourself some heartache and let them cool on the cookie sheet. When cool, transfer them to…your mouth.

Stuffed Baby Zucchini   

Stuffed Baby Zucchini   

Stuffed Baby Zucchini

 

12 Baby Zucchini (3” long)

2 T. Olive Oil

1 Clove Garlic, Pressed

2 Green Onions, with Green Tops, Minced

2  Plum Tomatoes, Diced

2 T. Parsley

½ tsp. Thyme Leaves, dried, or double, fresh

Salt & Pepper to taste

 

Scrub the zucchini and cut in half lengthwise. Scoop out the zucchini pulp leaving a thin shell which will still hold its shape. Finely chop the zucchini pulp. Heat the oil in a large skillet. Add the garlic, onions, tomatoes, parsley, zucchini pulp, thyme and ground black pepper to taste. Sauté over medium heat until the vegetables are soft and blended (about 5 minutes). Add salt to taste. Spoon the filling into the zucchini shells. Arrange on a serving tray. Cool to room temperature. Serve as a finger food.

Roasted Grape Ricotta Crostini with Rosemary and Pinenuts

Roasted Grape Ricotta Crostini with Rosemary and Pinenuts

Roasted Grape Ricotta Crostini with Rosemary and Pinenuts

1 pound seedless grapes

3 tsp. olive oil

Sea salt

Freshly ground pepper

1/2 lemon

2 rosemary sprigs

Bread of choice (I used a sourdough boule, toasted and sliced)

1/2 C. fresh ricotta

1/4 C. pine nuts toasted

Good-quality honey

 

Preheat the oven to 400 degrees F. In a shallow 8 x 8 baking dish, mix together the grapes, olive oil, sea salt, pepper, juice from 1/2 lemon and rosemary. Transfer to the oven for 10-12 minutes and until the skins are slightly puckered. Remove and set aside. To assemble the crostinis, smear each toasted bread slice with about 2 to 3 tsp. of ricotta. Spoon warm grapes onto each piece of toast, sprinkle pine nuts atop and finish with a drizzle of honey.

 

Sweet & Sour Chicken Wings

Sweet & Sour Chicken Wings

Disjoint 3 lb. Chicken wings. Save tips for broth. Put tips in pan, cover with water. Cover pan and simmer 30 minutes. Measure out 1/2 C. liquid; discard the rest. Pour broth in large bowl and add 1 1/2 C. sugar, 2 T. Soy Sauce, 6 T. Ketchup, 1 C. Vinegar and a dash of salt, stirring until sugar is dissolved. Sprinkle chicken with garlic salt. Roll each wing in cornstarch, dip in beaten egg & brown. Put in shallow pan, pour sauce over. Bake at 350 degrees for 4 (???) minutes. Turn over every 10 minutes.

Zucchini, Spinach & Cheese Fritters

Zucchini, Spinach & Cheese Fritters

2 Zucchinis, Grated
3 Handfuls Baby Spinach, Chopped
1/2 C. either Feta or Cheddar Cheese (depending on your preference)
1/4 C. Diced Fresh Herbs (Coriander, Mint, Basil, Oregano etc.)
3 Large Eggs, Lightly Beaten
2 Spring Onions, Diced
2 Cloves Garlic, Diced
1/3 C. Almond Flour
1/2 tsp. Baking Powder
Salt & Pepper (To Taste)
A Dash of Olive Oil

Place the grated zucchini in a sieve/strainer over a bowl. Sprinkle roughly 1 tsp. salt over the zucchini to draw out the liquid. Leave it like that for 10-15 minutes. Once that’s done, gently wring as much remaining liquid out using your hands and then put to one side. In a large bowl, combine the zucchini, spinach, cheese, herbs, eggs, spring onions, and garlic. Stir to mix well. Then, sprinkle in the almond flour and baking powder, little bit by little bit, until it all is all mixed in well and holding together nicely.
Heat about 1/4 C. olive oil in a pan over medium heat. Once the oil is heated, scoop in your batter (roughly 3 tsp. per fritter). After 30 seconds or so, push down gently on the fritter with the back of a spatula to flatten them out, but not too much! Fry each side of the fritter for about 3 minutes per side or until golden brown. Place the fritters onto plate with some paper towels to absorb any excess oil, and serve warm!

Grilled Artichokes with Shishito Pepper Aioli

Grilled Artichokes with Shishito Pepper Aioli

Grilled Artichokes with Shishito Pepper Aioli

 

2 globe artichokes

8-10 whole black peppercorns

pinch of salt

2 bay leaves

2 cloves garlic peeled

half a lemon

olive oil, as needed

shishito pepper aioli, for dipping (recipe follows)

 

Rinse artichokes under cold, running water. Pull off lower petals and cut off bottom stems. Cut about 1/2 inch of the pointed top of the artichoke. For a nice presentation, trim tips of leaves with scissors to remove thorns. Cut artichokes in half lengthwise and scrape out the fuzzy chokes and any purple-tipped petals.  Place artichokes in boiling water seasoned with black peppercorns, salt, bay leaves, garlic, and half a lemon. (I squeeze the lemon juice and then throw in the half a lemon in the pot.) Cook until the bottoms of the artichokes are tender and the petals pull off easily. Remove from water and drain well. Brush artichokes with a little olive oil. Place cut side down on a hot grill and cook lightly browned, about 5 to 7 minutes. Turn artichokes over and brush with more olive oil. Grill until petals are lightly charred, about 3 to 4 minutes more. Artichokes may be served either hot or room temperature with shishito pepper aioli.

 

Shishito Pepper Aioli

Yields 1/2 cup

 

1 large egg yolk

1 small garlic clove, finely grated

1/4 teaspoon kosher salt, or to taste

2 teaspoons water

1/4 cup grapeseed oil, or other neutral oil

1/4 cup good-quality extra-virgin olive oil

3 tablespoons puréed shishito peppers

2 generous dashes of cayenne pepper, or more, to taste

Fresh lemon juice, to taste

Freshly ground black pepper, to taste

 

In the work bowl of a blender, combine the egg yolk, garlic, 1/4 teaspoon salt, and water and blend. Slowly drizzle in grapeseed oil, 1 teaspoonful at a time, until sauce is thickened and emulsified. Whisking constantly, add olive oil in a slow, steady stream. Stir in the puréed shishito peppers and the cayenne. Season aioli with lemon juice, pepper, and more salt, if needed.

Sarah’s Hot Olive Cheese Puffs

Sarah’s Hot Olive Cheese Puffs

1/2 C. all-purpose flour
1/4 tsp. salt
1/2 tsp. paprika
1 C. (4 oz) grated extra-sharp cheddar cheese
3 tsp. butter, softened
48 medium pimento-stuffed green olives, drained (approximately)

In a bowl, whisk together flour, salt and paprika. In a food processor, blend cheese with butter. Pour flour mixture into processor and pulse a few times until mixed. Pinch off a small amount of dough, flatten between your palms, wrap around olive and roll lightly between your palms to smooth out. (If dough is too soft to handle, chill for at least 30 minutes before using.) Just before serving, preheat oven to 400 degrees. Place olives on an ungreased baking sheet and bake for 10-15 minutes, until browned on the bottom. Serve hot.

Le Grand Aioli

Le Grand Aioli

Traditionally, Le Grand Aioli is served with at least 6 accompaniments, plus hard boiled eggs.

Garlic mayonnaise with accompaniments

6 to 8 cloves garlic, peeled and minced
1/4 tsp. sea salt or kosher salt
2 large egg yolks
1 C. (250 ml) olive oil
1 C. (250 ml) neutral-tasting vegetable oil
1 to 2 tsp. warm water (optional)

2 large or 3 medium carrots, peeled, halved crosswise, and cut into 1/2-inch-wide sticks
12 oz. (320g) green beans, ends removed
2 pounds (900g) small new potatoes
1 1/2 to 2 pounds salt cod, soaked for 24 hours in the refrigerator, changing the water three times
6 hard-cooked eggs, peeled and halved lengthwise, each topped with an anchovy fillet and a few grinds of black pepper
1 pound (450g) cherry tomatoes
1 large or 2 small (230g) beet(s), peeled and thinly sliced
1 large or 2 small (230 to 28og) kohlrabi, peeled and thinly sliced
2 bunches radishes, trimmed

Toasted or grilled bread To make the aioli, mash the garlic with the salt in a mortar and pestle, then stir in the egg yolks. (The aioli can also be made in a blender or food processor.) Mix the oils in a measuring C. with a spout. Drop by drop, add the oil to the garlic while continuously pounding the pestle to incorporate the oil. (If using a machine, dribble the oil in slowly, in a continuous stream, while the machine is running.) Continue to stir and as the mixture begins to thicken, increase the flow of oil, stirring until all the oil is added. If the aioli is too thick, add the warm water, until it reaches the desired consistency. Cover and let sit at room temperature if you’re planning to serve it shortly. Otherwise refrigerate it. (The aioli will keep for up to 24 hours.) To make the accompaniments, bring a pot of salted water to a low boil. Blanch the carrots for 1 minute. Remove them with a slotted spoon to a baking sheet lined with a kitchen towel. Blanch the green beans in the same water for 3 minutes and remove them to drain next to the carrots. Add the potatoes to the pot and cook for 10 to 15 minutes (depending on size), just until tender—they are done when they can be pierced easily with the tip of a sharp paring knife. Drain in a colander. To cook the salt cod, put the soaked and drained fish in a pot of cold water and bring to a low boil. Let simmer for 15 to 20 minutes, or until soft. Drain and let cool to room temperature. Arrange the remaining accompaniments decoratively on a large serving platter along with the bowl of aioli and let guests help themselves. VARIATION: Though this isn’t traditional, you can substitute a whole, roasted chicken—cut into pieces and served cold—for the salt cod
Acorn Squash, Roasted
Aromatic Snails
Artichokes & Snails
Artichokes (small)
Asparagus
Baby carrots
Beets
Blue Crab Claws
Capers, Fried
Carrot
Cauliflower
Chanterelles
Cherry tomatoes
Chickpea Panisses
Crab
Croquettes
Crusty French Bread
Fennel
Fingerling / New potatoes
Fleur de sel
Fritters
Green beans
Grissini
Hard boiled eggs
Kohlrabi
Leeks
Lettuces
Mussels Steamed in Wine
Niçoise Olives
Octopus Ragout
Poached cod
Pomegranate Seeds
Radish
Romanesco cauliflower
Salt Cod
Scallions
Shrimp
Snap Pea
Snow Peas
Steamed artichokes
Steamed clams or mussels
Turnips
Wax beans

Octopus Ragout

Providing a welcome depth of flavor, this stew is divine and unexpected when paired with aioli.

8 tsp. extra-virgin olive oil
2 large yellow onions, finely chopped
6 garlic cloves, peeled and crushed
3 large tomatoes, seeded and coarsely chopped
Salt and freshly ground black pepper
5 pounds octopus, preferably small ones, cleaned but unskinned, cut into bite-size pieces (see note)
1 large bay leaf
9 tsp. cognac or marc de Provence
¾ C. dry white wine
1/3 C. parsley, roughly chopped

In a large frying pan, warm 5 tsp. oil with onions and garlic. Stirring frequently, cook over low heat until light golden, about 10 minutes. Turn heat to high and add tomatoes and salt and pepper, to taste. Sauté, tossing often, until tomato liquid has evaporated, 5-10 minutes. Meanwhile, in a large heavy sauté pan, heat remaining 3 tsp. oil. Add octopus, bay leaf and salt and pepper, to taste. Stir frequently until liquid thrown off by octopus has come to a full boil. Remove from heat and add cognac. Ignite it. Stir until the flames die down. Bring white wine to a boil in a small saucepan and add it to the octopus. Warm stew over medium heat and boil until reduced by one third, about 10 minutes. Add tomato mixture. Bring back to a boil and then reduce heat to maintain a gentle simmer. Cook uncovered and stir often until octopus is very tender but still resilient, about 50 minutes. Adjust seasoning, garnish with parsley and serve. (Can be served at room temperature.)

Note: To ensure optimum tenderness, octopus should be frozen for at least 24 hours before using and then defrosted in the refrigerator. Once thawed, cut bodies, heads and tentacles into bite-size pieces.
Artichokes and snails:

1 artichoke, 24 to 36 size, with thorns and stems
½ fresh lemon
Kosher salt and freshly ground black pepper to taste
2 tsp. extra-virgin olive oil
12 helix snails (one 7-oz. can), drained, rinsed and dried on paper towel
2 tsp. chopped garlic
1 tsp. chopped shallot
½ C. dry white wine
1 tsp. lemon juice

Cut off top 1 inch of artichoke and trim off leaves until you get down to the light green inner tender leaves. Carefully trim off outside of artichoke bottom and stem, about 1/8 to 1/4 inch. Cut artichoke in half through the stem. Rub liberally with the 1/2 lemon. Scoop out the fuzzy choke with a melon baller, but do not remove too much of the base. Put artichoke in a pot of water with enough salt so the water tastes like seawater. Squeeze juice of the 1/2 lemon into the water, along with the lemon body. Bring to a boil and cook 10 to 15 minutes until artichoke is crisp-tender (when a small knife in center comes out with a slight bit of resistance). Remove from pot and shock in ice water. Drain well. When cool, cut each half into quarters. Place a 10-inch sauté pan over high heat. When hot, add oil. When oil is hot, season snails with salt and pepper and carefully add to oil and sauté 1 minute. Add garlic and shallot and sauté, stirring, 1 minute. Add wine and 1 tsp. lemon juice and cook 2 minutes. Remove snails and reduce liquid to 1/4 C.. Add artichokes and snails back to pan, toss together and adjust seasoning with salt and pepper. Cover pan, remove from heat and keep on the side until finishing the dish.

 

Shrimp with Romesco Sauce

Shrimp with Romesco Sauce

1 large ripe tomato
5 cloves garlic, peeled
2 ñoras or New Mexico dried peppers
1/4 tsp. crushed red pepper (hot or mild, your choice)
1/2 C. water
3 tsp. plus 1 tsp. red wine vinegar
1/2 C. plus 1 tsp. extra-virgin olive oil
1/4-inch slice from a long crusty loaf of bread
10 blanched almonds
Kosher or sea salt
Ground black pepper

1-1/4 lb. medium (31-40 size) or large (26-30 size) shrimp, peeled and deveined

To make the sauce, roast the tomato and garlic in an ungreased roasting pan at 350°F for 30 minutes. Place the dried red peppers in a sauce pan with the water and 3 tsp. vinegar. Bring to a boil, cover, and simmer for 5 minutes. Heat 1 tsp. the oil in a small skillet and fry the bread until golden on both sides. Transfer to a food processor. In the same oil fry the almonds until golden and add to the processor, along with the boiled red peppers, crushed red pepper, garlic and tomato. With the motor running, pour in gradually the remaining 1/2 C. olive oil, plus the remaining vinegar, salt and pepper. Strain through a mesh strainer. Taste for seasoning, adjust as needed, and place in a serving bowl. Set aside. Bring a small amount of water to a boil in a sauce pan, and cook shrimp for 2 minutes until just done. Cool, and serve with the sauce at room temperature. Or combine shrimp and sauce, and serve over pasta or rice.

Pacific Crab Puffs

Pacific Crab Puffs

1 1/2 C. Biscuit Mix
1/3 C. Grated Parmesan Cheese
1/4 C. finely chopped Green Onion
1/2 lb. Crab Meat, shredded
1/3 C. Water
1 tsp. Worcestershire
1/4 tsp. Tobasco
1 Egg, slightly beaten
Oil for frying

Combine cheese, onion and shredded crabmeat. Combine egg, water, Worcestershire and tobasco. Stir into crab mixture. Add biscuit mix and blend well. Add oil to pan about 1 1/2″ deep. Heat to 375 degrees. Drop crab batter by T. into hot oil, no more than 3 or 4 at a time; do not crowd the pan. Cook 1 1/2 – 2 minutes. Lift out with slotted spoon, drain on paper towels, and keep warm until all are fried. Serve with mustard dip.

Apricot Pecan Brie Tarts

Apricot Pecan Brie Tarts

1 (8-oz.) Brie round, chilled
1 (17.25-oz.) package frozen puff pastry sheets, thawed
1/3 C. apricot preserves
24 pecan halves, toasted

Preheat oven to 425 degrees F. Slice rind from cheese then cut cheese into 24 cubes; set aside. On a lightly floured surface, roll out each pastry sheet to a 10″ x 15″ rectangle; cut each sheet into 12 equal squares. Fit squares into miniature (1-3/4″) muffin pans, extending corners slightly above cup rims. Bake 10 to 12 minutes at 425 degrees F, or until golden. Remove from oven and gently press the handle of a wooden spoon into center of each pastry, forming tart shells. Spoon 1/2 tsp. preserves into each shell; top with a cheese cube and a pecan half. Bake 5 to 7 minutes, or until cheese melts; serve immediately.

English Pea Pesto with Lemon

English Pea Pesto with Lemon

1/2 C. pine nuts, toasted
2 C. English peas, blanched
2 Meyer lemons, zested on a micro plane
3/4 C. olive oil
8 mint leaves, chiffonade
black pepper and salt to taste

In a food processor, pulse the pine nuts until roughly chopped. Add the peas and drizzle in the olive oil while the machine is running. Pour the pea mixture into a bowl and fold in the mint, lemon zest, salt and black pepper. Try spread on toasted bread with arugula and red pepper flakes.

Deviled Eggs

Deviled Eggs

6 hard-cooked eggs, peeled and halved lengthwise
3 T. mayonnaise
1 T. Dijon mustard
1/8 tsp. salt
Finely diced Onion or Onion Powder
Paprika, for sprinkling

With a small spoon lift egg yolks out of whites. Place yolks in small bowl. Add mayonnaise, mustard, onion and salt to egg yolks; mix well with a fork to make a very smooth paste. Adjust seasonings, if necessary. Arrange egg white halves on a serving platter. Mound some of yolk mixture into each and sprinkle with paprika. Serve immediately or store, covered, in refrigerator until ready to use.

Crispetty Crunchety Roasted Cauliflower

Crispetty Crunchety Roasted Cauliflower

1 head of cauliflower
4 C. rice chex cereal
1/2+1/4 tsp. salt
1/4+1/4 tsp. black pepper
3/4 tsp. cayenne pepper
2 eggs

Preheat the oven to 400 degrees F. Cut the cauliflower up into small florets. Whisk together the eggs until the yolk and white have blended, and season with 1/4 tsp. salt and 1/4 tsp. black pepper. Smash up the chex by either pulsing the cereal in a food processor or sticking them in a plastic bag and bashing them with a frying pan (FYI the second route is way more fun…it gave me an excuse to get my monster cast iron skillet out…BAM BAM BAM)! Season with the cayenne pepper, 1/2 tsp. salt, and 1/4 tsp. black pepper. Dip the cauliflower florets into the eggs, then straight into the chex, then lay the cauliflower florets out on a baking sheet. Roast for 30-35 minutes until golden brown and crunchy. Serve the cauliflower florets hot out of the oven. In my experience, these don’t store very well in the refrigerator because they lose their crunch, so eat them while you can =) Thanks for reading!

Comté and ham wafers (Sablés au Comté et au jambon)

Comté and ham wafers (Sablés au Comté et au jambon)

These wafers are savory and a bit salty, which makes them ideal to serve with drinks before dinner. A baker once confided in me that restaurant owners requested that he increase the quantity of salt in his bread because it prompted the customers to drink more. You didn’t hear it from me, but because of the ham and cheese, you might want to plan on having plenty of beverages to accompany these.

8 tsp. unsalted butter, at room temperature
1 tsp. freshly ground black pepper
1/2 tsp. sea salt or kosher salt
2 tsp. chopped fresh chives, or 2 tsp. chopped fresh thyme
2 1/22 C. (coarsely grated Comte cheese, or another sharp, firm cheese, such as aged Gouda or Cheddar
1 C. all-purpose flour
1/4 C. cornmeal or fine polenta
1/2 C. crumbled or finely chopped ham chips, from about 2 slices

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, by hand), beat the butter, pepper, salt, and chives on medium speed until smooth. With a chef’s knife, chop the grated cheese into small bits; add them to the butter mixture. Stir in the flour and cornmeal. Add the ham, and mix until the dough comes together. 3 Divide the dough in half and roll each half on a lightly floured surface into a 7-inch (18cm) log. Wrap in plastic wrap and chill for 1 hour. The unbaked dough can be refrigerated for up to 1 week, or frozen for up to 2 months. To bake the sables, preheat the oven to 350°F (i8o°C). line two baking sheets with parchment paper or silicone baking mats. With a sharp chef’s knife, slice the sables 1/4-inch (.75cm) thick and place them cut-side down on the baking sheets evenly spaced. Bake for 12 minutes, rotating the baking sheets on the racks of the oven midway through baking, until the sables are golden brown on top. Let cool and serve. The sables can be kept in an airtight container at room temperature for up to 3 days.

Pomegranate Jeweled White Cheddar, Toasted Almond and Crispy Sage Cheeseball

Pomegranate Jeweled White Cheddar, Toasted Almond and Crispy Sage Cheeseball

2 tablespoons unsalted butter
10 fresh sage leaves
1 (8-ounce) block cream cheese, softened
4 ounces mascarpone cheese, softened
6 ounces freshly grated sharp white cheddar cheese
1/2 cup sliced, toasted almonds
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup pomegranate arils
Crackers for serving

Heat a skillet over medium heat and add butter. Once it’s sizzling, toss in the sage leaves and cook until crispy – flipping once and cooking about 1 minute per side. Remove the sage leaves and place them on a paper towel to crisp up a bit. Set the butter aside. In the bowl of your electric mixer, combine the cream cheese, mascarpone and cheddar cheese. Beat until combined, then add in the almonds, sage leaves, remaining butter, salt and pepper. Mix on low speed until combined, about 1 minute, scraping down the sides and the bottom if needed. Take the cheese mixture out of the bowl and mold it into a big ball as best you can. Roll it in plastic wrap and place it in the fridge for 30 minutes. Meanwhile, place the arils on a paper towel and pat them completely dry. Let them sit out while the cheese is chilling to remove as much liquid from them as possible. This will keep the cheeseball pretty! After 30 minutes, mold the cheese into more of a smooth ball. Add the arils to a plate or baking sheet and roll the ball through them, using your hands to press arils into all the cracks and crevices. You will need to gently press so the arils adhere to the cheese. At this time, you can serve it immediately or keep it in the fridge until ready to use. If you want to make it ahead of time, you can roll the ball 1 to 2 days beforehand. I’d wait until the night before or morning of to add the pomegranate arils, and you may need to let the cheese come to room temp a bit so it’s sticky enough.

Duxelles Stuffed & Fried Squash Blossoms

Duxelles Stuffed & Fried Squash Blossoms

1/2 lb. mushrooms (white or cremini)
2 T. sweet butter
3 T. finely chopped shallots
Salt and pepper to taste
1 tsp. chopped fresh thyme leaves
1/4 C. dry vermouth or dry white wine

Finely chop the mushrooms in a food processor. Scrape mushrooms out into a clean, cotton towel. (A kitchen towel, not a paper towel.) Twist towel around mushrooms and wring out as much liquid as you can over the sink. THIS is what you’re saving your expensive olive oil for. Heat a large skillet over medium heat. Add 1 T. butter and swirl to melt and avoid burning. Add mushrooms, shallots, a pinch of salt, a pinch of black pepper, and thyme. Cook, stirring frequently, until mushrooms appear dry and release their rich, mushroomy scent; about 5 minutes. This is where you should pay attention that the mixture is not too watery. You may need to turn up the heat a bit to evaporate the liquid. Add the remaining butter then the vermouth or wine and cook until evaporated. Remove from heat and let cool. My husband likes to put the mixture into a strainer over a bowl to get even more of the excess moisture out before stuffing. You will need about 1/2 C. to 1 C. good quality olive oil depending on how many blossoms you are going to make. I make as many as I’ve collected, which is usually between 5 and 10. 10 big blossoms will take closer to a cup. This recipe really uses the oil as one of its flavors so the better the oil, the better the end result.

Clean the blossoms. Don’t wash with water. Instead use a paper towel and gently wipe them clean. I always listen and look for buzzing inside – there will be bugs, even bees stuck in the flowers. This is a good thing…it means your flowers are sexy! Wipe them away, or preferably, shake them outside so that they can flirt with some more of your flowers! Stuff the blossoms. Take about a T. the duxelle mixture (if you haven’t already eaten all of it right from the pan) and carefully scoop into the blossom. Twist the end of the blossom a bit to keep the mixture inside. This is where you will appreciate having big, perfect flowers – small ones are difficult to fill with much. Heat the olive oil on medium high heat in a pan until the oil is hot enough to spatter about when you toss a little crumb of your thyme in it. You should have a nice thick layer of oil – not so much that the blossoms will be floating in it, but enough that there is some ‘frying’ happening when the blossoms go in. Gently glide the stuffed blossoms into the pan one by one. Very carefully push them around with a wood spoon or spatula until the turn from looking like something raw to something slightly browned and cooked. There won’t looked fried per se, but more like the juicy yum-boms that they are. Once they’re done, lift the blossoms out of the pan. Drain them a bit on a paper towel if you must. Line up the cooked blossoms on a pretty plate. Serve immediately.