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Category: Appetizers & Snacks

Pecorino Crisps with Rhubarb-Cherry Chutney

Pecorino Crisps with Rhubarb-Cherry Chutney

1 T. extra-virgin olive oil
1/4 C. finely chopped red onion
1 T. minced peeled fresh ginger
1/4 tsp. ground coriander
1/4 tsp. crushed red pepper
1/2 lb. rhubarb, cut into 1/2-inch pieces
1/4 C. fresh or frozen cherries, pitted and halved
1/2 C. apple cider vinegar
1/4 C. sugar
Kosher salt

3/4 C. freshly grated Pecorino Romano cheese
3/4 C. freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper

Make the Chutney In a medium saucepan, heat the olive oil until shimmering. Add the onion, ginger, coriander and crushed red pepper and cook over moderately high heat, stirring, until softened, about 3 minutes. Stir in the rhubarb, cherries, vinegar and sugar and bring to a boil. Simmer over moderately high heat, stirring occasionally, until the rhubarb starts to break down and the chutney thickens slightly, about 8 minutes. Season the chutney with salt and let cool completely. Make the Crisps Preheat the oven to 350° and line a baking sheet with a silicone mat or parchment paper. In a medium bowl, whisk together the Pecorino and Parmigiano cheeses. Working in batches, spoon 1-T. mounds of the cheese onto the prepared baking sheet, spacing them 2 1/2 inches apart. Use your fingers to flatten the mounds slightly, then season each mound with pepper. Bake for about 13 minutes, until the crisps are golden brown and lacy. Using a spatula, transfer the crisps to a rack to cool and harden. Serve the crisps with the rhubarb-cherry chutney.

SPAM Paté

SPAM Paté

1 stick of room temperature unsalted butter
1 medium shallot finely chopped
1 garlic clove finely chopped
1 tsp. dried crushed thyme
1 12-oz. can SPAM cut into cubes
3 T. Jack Daniels
4 T. heavy cream

Melt 2 T. unsalted butter in skillet on low heat. Add shallots and garlic. Sauté until translucent. Add thyme and cubed SPAM and continue to sauté on medium/low heat for about 3 minutes, being sure not to allow any browning of ingredients. Remove skillet from heat and add 3 T. Jack Daniels. Be very careful when bringing skillet back to heat to Flambé ingredients. Tilt skillet just by your flame and ingredients will ignite. Allow flames to go out on their own. Once flame is out, turn off heat. Transfer ingredients to food processor being sure to scrape out all the yummy bits in skillet. Allow to cool in processor for just a few minutes. Add heavy cream and last 6 T. butter (cut into four cubes). Pulse in processor until ingredients are roughly combined then process until pate reaches the consistency you are looking for. Can be served still warm or cooled. SPAM paté can be served with crusty French bread or Cornichon (small sweet pickled gherkins).

Homemade Soft Pretzel Bites

Homemade Soft Pretzel Bites

Soft Pretzels:
1 1/2 C. warm water
2 T. light brown sugar
1 package active dry yeast (2 1/4 tsp.)
3 oz. unsalted butter, melted
2 1/2 tsp. kosher salt
4 1/2 to 5 C. all-purpose flour
Vegetable oil
3 quarts water
1/2 C. baking soda
1 whole egg, beaten with 1 T. cold water
Coarse sea salt

For the cheese sauce:
½ T. unsalted butter
½ T. all-purpose flour
½ C. milk
8 oz. Cheddar cheese, grated

For the Pretzels: Combine the 1 1/2 C. water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 T. at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour. Preheat the oven to 425 degrees F. Bring the 3 quarts of water to a boil in a small roasting pan over high heat and carefully add the baking soda. It will boil over, so add slowly and be careful! Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 oz. each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown. Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce. To make the cheese sauce: Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste. *If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a tsp. vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar.

Chinese Spice Cracker Jacks

Chinese Spice Cracker Jacks

These Cracker Jacks are very similar to the real thing, only super fresh and extra appealing–as only homemade can be. And as I never feel there are enough peanuts in the boxed version, there are three luxurious C. my favorite nuts here. The Chinese Five-Spice gives this old-fashioned treat a sophisticated new life. We can’t seem to get enough of this addictive treat. Luckily, it is very easy to make.

Note You may be tempted to use prepared Chinese Five-Spice. Don’t! It takes only a minute to make your own, and the superlative aroma and flavor are essential here. Ingredient Note: Every time I make this (all too often recently), I find myself debating whether the molasses is necessary or desired. On the one hand, it gives the crackerjacks that distinctive taste of the boxed version, which I love. On the other hand, I feel it competes ever so slightly with the Chinese Five-Spice for the starring role. MauiJim says the two are in perfect balance, but you might want to try it with and without to determine your own preference.

Popcorn & Nuts
½ C. popcorn kernels (8 C. popped corn) (unseasoned microwave popcorn will also work)
1 C. whole hazelnuts, lightly toasted and skinned
1 C. whole roasted peanuts, unsalted or lightly salted (Trader Joe’s peanuts are awesome)
1 C. whole pecans

Spices
1 tsp. LunaCafe Chinese Five-Spice
1 tsp. fine sea salt
Caramel Syrup
½ C. butter (1 stick)
1 C. dark brown sugar
½ C. light corn syrup
2 tsp. unsulfured molasses, optional
1 tsp. vanilla extract
½ tsp. baking soda

Prepare LunaCafe Chinese Five-Spice. Reserve. Coat two edged baking sheets with vegetable oil spray. Reserve. Position a rack in the middle of the oven. Heat oven to 300°F. Pop the popcorn according to your usual method or your popcorn machine’s guidelines. Remove to a very large mixing bowl. Add hazelnuts, peanuts, pecans, LunaCafe’s Chinese Five-Spice, and salt. Toss to combine and distribute the spices. Reserve. In a large saucepan, combine butter, brown sugar, corn syrup, and molasses. Over medium heat, bring to a simmer and simmer for 5 minutes, stirring occasionally. The mixture should measure 250° on a candy thermometer. Turn off heat and stir in vanilla and then baking soda. The mixture will foam up dramatically. As the foam subsides, quickly pour the caramel syrup over the popcorn and nuts. Use oiled, long cooking chopsticks to distribute the syrup. (The minimal surface area of the chopsticks prevents the caramel from getting a good hold.)  Divide the crackerjack mixture evenly between the cookie sheets. Bake for 45 minutes, stirring cracker jacks every 15 minutes with oiled, long cooking chopsticks. Remove from the oven and immediately dislodge from the baking sheet with a thin metal spatula. Allow to cool completely and then separate the pieces as desired. Store in an airtight container in cool, dry location.

Sweet Chicken Bacon Bites

Sweet Chicken Bacon Bites

2 chicken breasts boneless and skinless, cut into 1 inch cubes
8 to 12 slices thin cut bacon cut into halves or thirds
3/4 C. dark brown sugar packed
salt and pepper to taste
parsley for garnish

Preheat oven to 350 F degrees. Cover a baking sheet with aluminum foil, this will save you from having to scrub your baking sheet. Place a cookie rack on top the baking sheet. I used a cookie rack here. Place the sugar in a shallow plate. Season chicken pieces with salt and pepper. Depending on your bacon how thin or thick it is, cut each slice in either half or 3 pieces. I cut mine into 3. Wrap each piece of chicken with a piece of bacon. There is no need for toothpicks, the bacon will stick to the chicken. Roll the wrapped chicken into the brown sugar and make sure each piece is nicely coated in the brown sugar. Place chicken pieces on the prepared baking sheet and season again with more salt and pepper. Bake for about 45 minutes or until bacon is nice and crisp. Garnish with parsley, so that it looks pretty.

Moongphali Chatpata (Fiery Spicy Peanuts)

Moongphali Chatpata (Fiery Spicy Peanuts)

1 tsp. Chat Masala
4 tsp. powdered sugar
1/2 tsp. Hungarian paprika
1/2 tsp. Kosher salt
1/2 tsp. ground cayenne
1/2 tsp. peppermint leaves, powdered
1/4 C. peanut oil
2 C. raw peanuts

In a small bowl, mix together Chat Masala, powdered sugar, paprika, kosher salt, peppermint leaves, cayenne and set aside. In a large frying pan over medium/high heat, warm the peanut oil. Add peanuts and fry, stirring and tossing until the peanuts brown and begin to crack, about 6-7 minutes. Strain peanuts in a colander to drain the oil. Transfer to a large bowl, sprinkle in the spice mixture in small quantities and carefully toss. Repeat until all of the spice has been thoroughly mixed onto the peanuts.

To make Chat Masala: Mix 4 tsp. toasted and ground cumin seeds with 2 tsp. Amchor. Add 2 tsp. Cayenne, 1 tsp. each powdered mint leaves, black pepper and kosher salt, ¼ tsp. asafetida, and ¾ tsp. black salt (optional). Mix well and store in airtight container.

Root Vegetable Chips

Root Vegetable Chips

2 medium beets, scrubbed and tops removed
l sweet potato, scrubbed
l T. extra-virgin olive oil
l tsp. flaky sea salt

Preheat the oven to 250°F. Line two large baking sheets with parchment paper. Slice the vegetables about Vs inch thick. Use a mandoline, if you have one, to create even pieces. Place the beet slices in one bowl and the sweet potatoes in another. Divide the olive oil and salt between the bowls and toss the slices to coat. Place on the prepared baking sheets without letting the slices touch. Place the baking sheets in the oven. Rotate the pans after 1 hour and continue to bake until crisp, a total of 1 hour 50 minutes to 2 hours for the beets and 1 hour 40 minutes for the sweet potatoes. Transfer the chips to a large bowl and serve immediately. Best right away, but leftovers will keep for up to 3 days in an airtight container.

Balsamic Roasted Figs and Shallots with Herbed Socca (chickpea flatbread)

Balsamic Roasted Figs and Shallots with Herbed Socca (chickpea flatbread)

1/2 C. chickpea flour
3/4 C. water
a few dashes of salt and pepper
1 tsp. fresh thyme, finely chopped
2 T. olive oil

1 T. olive oil
4-5 shallots, skinned and halved
8-10 fresh figs, halved
a handful of walnut halves
1-2 T. balsamic vinegar
salt and pepper
a few sprigs of fresh thyme

To make the socca, whisk together all of the socca ingredients and one T. olive oil in a small bowl. Preheat your oven to 450 degrees. Place a small cast-iron skillet in the oven during the preheating time. Remove it, and place the remaining T. olive oil into the pan. Tilt the skillet to ensure coverage, then pour the batter into the skillet. Tilt it to ensure the batter is evenly coated in the pan. Bake for 10 minutes. Remove the socca by flipping it onto a plate. Set aside. Place one T. olive oil back into the skillet. Throw in the halved shallots and roast for 20 minutes. Remove from the oven, then flip them over and roast for an additional 10 minutes. Reduce the oven temperature to 400 degrees. Now place the halved figs and walnuts into the skillet, and drizzle the balsamic vinegar over the top. Stir gently to combine. Sprinkle with salt and pepper and roast for an additional 10-15 minutes. During the last 3 minutes of roast time, throw in a few sprigs of fresh thyme of top. Serve straight out of the skillet with the herbed socca.

Nigella Cocktail Sausages

Nigella Cocktail Sausages

1 kilogram cocktail sausages
2 tablespoons sesame oil
125 millilitres honey
2 tablespoons soy sauce

Preheat the oven to 220°C/gas mark 7/425ºF. Separate the sausages, if they are linked, and arrange in a large, shallow-sided roasting tin. Whisk together the oil, honey and soy sauce and pour over the sausages, then use your hands – or a couple of spatulas – to move everything about in the pan so that all the sausages are slicked. Roast for 25-30 minutes; give them a shuffle about halfway through cooking if you happen to be near the oven.

Sesame Crisps with Hummus

Sesame Crisps with Hummus

6 Pita Breads, each split into 2 rounds
½ C. Olive Oil
¼ C. sesame Seeds
¼ C. dried Thyme
2/3 tsp. Salt
½ tsp. Sumac

1 can Chickpeas, rinsed and drained
¼ C. Olive Oil
2 T. Lemon Juice
1 clove Garlic
1 tsp. Cumin
½ tsp. Salt

Preheat oven to 375. Arrange pita halves, cut side up, on a cutting board. In small bowl combine oil, sesame seeds, thyme, salt and sumac. Brush a thin layer over each pita and cut into triangles. Transfer to baking sheet and bake until crisp and golden brown around the edges, about 10 minutes.

In food processor, puree all hummus ingredients until smooth. If necessary, add 1-2 T. warm water to reach desired consistency.

Tomato Basil Dip

Tomato Basil Dip

1 C. softened cream cheese or yogurt cheese
1 C. sour cream or labneh (yogurt cheese)
2 tsp. extra virgin olive oil
4 cloves garlic, minced
1 heaping tsp. dried basil (or 3 heaping tsp. fresh basil leaf shreds)
2 heaping tsp. dried tomato powder
3 tsp. water
1/2 tsp. salt
2 heaping tsp. finely grated Parmesan or Romano cheese
1 tsp. lemon zest

Soften your cream cheese at room temperature so that it is easy to work with. Add your olive oil to a skillet over medium heat. .Add minced garlic to the skillet. Allow it to sauté for about 30 seconds. Add the dried basil for an additional 30 seconds. Add the tomato powder for 30 more seconds. (Fresh basil and rehydrated dried tomato can be added directly to the cream cheese.) . Add water to the skillet to hydrate the tomato and basil until it forms the consistency of a watery ketchup. Whip your room temperature cream cheese with a wire whip. Add oil, garlic, tomato, basil, and water mixture to cream cheese. Mix well. Add sour cream until your dip reaches the desired consistency. Add lemon zest, grated cheese, and salt. Adjust for salt. Garnish with grated cheese and fresh basil if available. Ideally, make this dip a day in advance to allow the flavors to blend. The flavors will be nice for about three days though the dip can last a few days longer.

Ham, Cheese & Spinach Puffs

Ham, Cheese & Spinach Puffs

2 sheets puff pastry
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup (240ml) warm milk
1 pinch of salt
Freshly cracked pepper, to taste
Ground nutmeg (optional)
1/2 lb (220g) cooked ham, diced
2 cups fresh spinach, rinsed and chopped
1 cup Swiss cheese, grated

Cut the puff pastry sheets into 5-inch (13cm) squares. Set aside in the refrigerator. Pre-heat your oven to 400°F(200°C). For the béchamel sauce: Melt butter over medium heat in a saucepan. Add flour and salt; cook, stirring frequently, until the mixture becomes pale golden with a slightly nutty aroma. Pour warm milk in 2 steps, stirring constantly with wooden spoon and whisk until smooth. Cook the mixture, stirring constantly along the bottom of the saucepan, until boiling, about 7 minutes. Reduce heat to low. Simmer gently until sauce thickens, about 10 minutes. If you still have lumps, use your immersion blender. Stir in spinach and cook for 1 minute. Add ham and cheese and stir well. Set aside. Arrange the puff pastry squares on a baking sheet lined with parchment paper. Dollop 1 or 2 tablespoons of the béchamel mixture, top with grated cheese and close the pockets by folding the corners on top. Make an egg wash using an egg and 1 coffee spoon of cold water. Brush the puff pastry and bake in the oven for 20 minutes, until puffed and golden. Serve immediately with a crisp salad.

Herbed Butternut Squash Chips

Herbed Butternut Squash Chips

1 small butternut squash, about 1 pound
2 teaspoons chopped mixed fresh herbs (I used sage, thyme and oregano)
4 teaspoons olive oil
1/2 teaspoon kosher salt

Heat the oven to 250 degrees F and put a rack in the middle of the oven. Peel the squash and cut it in two, separating the thin end without seeds from the bulbous end. Scoop out the seeds with a spoon and discard them (or save and roast them if you’re feeling energetic). Slice the squash finely with a mandoline, about an 1/8-inch thick. You’ll have nice neat rounds from the seedless end, and pretty rings from the other end. Toss the squash in a bowl with the herbs, olive oil and salt. Line 2 baking sheets with parchment and spread out the squash slices in a single layer on the parchment. Bake for an hour, then flip the slices using tongs or a spatula. Bake for another hour. Turn the slices again, lower the heat to 200 degrees and bake for another hour. Turn off the oven and let the chips cool in there for several hours, or overnight. Remove from the parchment and serve, or store in an airtight container for up to a week.

Spinach Feta Puffs

Spinach Feta Puffs

10 oz. frozen spinach, thawed and squeezed dry
2 roasted red peppers, chopped
5 oz. crumbled feta
8 oz. cream cheese, softened
2 eggs, beaten
1 package puff pastry, thawed

Mix everything except puff pastry. Roll mixture in puff pastry and slice into 1 inch spirals. bake at 350 for about 20 minutes or until pastry is golden brown.

Smoked Salmon Pate

Smoked Salmon Pate

6 oz. Smoked Salmon Pieces
Juice of ½ Lemon
¼ lb. Cream Cheese
½ tsp. Paprika
Pepper
Parsley, Chives, Dill, Scallions, optional

Place everything except pepper in blender or food processor. Process until smooth and creamy. Season to taste with pepper. Serve with crackers, cherry tomatoes and cucumber sticks, on or small sandwiches.

Chicken Strips with Satay Dip

Chicken Strips with Satay Dip

1 T. Olive Oil
1 tsp. Paprika
5 oz. Chicken Breast, cut into 4-6 strips

Satay Dip:
2 T. Peanut Butter
1 tsp. Olive Oil
1 tsp. Tamari (wheat free soy sauce)
½ tsp. Brown Sugar
1 T. Coconut Milk or Mayonnaise

Mix together all dip ingredients with 1 T. hot water in a small bowl until well combined. Set aside. Place oil in a shallow dish and sprinkle in paprika. Add chicken and turn to coat. Add chicken to hot skillet and cook 2-3 minutes per side until golden and cooked through. Serve strips with dipping sauce.

Mozzarella, Cherry Tomato & Basil Sticks

Mozzarella, Cherry Tomato & Basil Sticks

4 Cherry Tomatoes
4 Basil Leaves
4 ½” cubes Mozzarella Cheese

Pesto Dip:
2 T. Plain Yogurt
2 tsp. Pesto

Mix together yogurt and pesto for dip and set aside. Thread a cherry tomato onto a pick, followed by basil leaf, then a cube of cheese. Repeat with a second tomato, leaf and cube. Then assemble a second pick. Serve with dip.

Honey-Sesame Sausage

Honey-Sesame Sausage

2 tsp. Olive Oil
1 T. Honey
1 tsp. Dijon Mustard
12 good quality Cocktail Sausages
1 tsp. Sesame Seeds

Heat oven to 350. Mix together oil, honey and mustard in a small bowl. Add sausages and turn to coat them in mixture. Arrange sausages in a nonstick roasting pan and cook in oven for about 12-14 minutes, turning occasionally until almost done. Sprinkle with sesame seeds and cook until minute until sausages are golden and cooked through.

Potato Cheese Puffs

Potato Cheese Puffs

A healthier, homemade alternative to store-bought Pirate Booty, children of all ages love this recipe. You can make the mashed potatoes a couple of days in advance and then have your children help mix together ingredients and roll into balls.

2 C. mashed potatoes*
2 eggs
1/2 C. parmesan cheese (optional)
Fresh parsley
Salt and pepper
Bread crumbs for coating

Preheat oven to 350 F. Mix potatoes, eggs, cheese, parsley, salt and pepper together well. Roll into balls the size of ping pong balls. Coat each ball with bread crumbs and lay on lined cookie sheet. Bake for 15 minutes or until the outside starts to brown and turn crispy.

* To make 2 C. mashed potatoes, boil 4-5 russet potatoes in large pot of water until very tender. Cool, peel and mash.

Peanut Butter Power Balls

Peanut Butter Power Balls

These are packed with protein; just make sure your school doesn’t have a zero-tolerance policy on peanut butter, due to some children’s allergic reactions. Try this recipe:

1 cup peanut butter
1/2 cup non-fat dry milk powder or soy protein powder
1/2 cup raisins or chocolate chips
1/4 cup honey
Graham cracker crumbs

Mix all ingredients except the graham cracker crumbs in a large bowl. Shape mixture into 1-inch balls. Roll in crumbs and refrigerate (or freeze; balls will thaw by lunchtime).

Carrot Snack Sticks

Carrot Snack Sticks

1 cup all purpose flour
2 tablespoons parmesan cheese, grated
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup carrot, very finely shredded and thin
2 tablespoons canola or vegetable oil

Preheat oven to 400 degrees. Combine the first four ingredients and stir to combine. Using your hands, add the carrots to the flour mixture coating the carrot pieces with flour. Add the oil and work with your hands to bring the dough together. (You really have to be patient with working this dough together so that the flour absorbs the oil. If you are concerned that it is not coming together, just add 1 extra tsp of oil to the dough and work it with your hands forming a ball until it comes together.) Form the carrot parmesan dough into a flat rectangular disk and allow to rest for 1-2 minutes then roll out 1/2 inch thick on parchment paper or a dry clean surface. Using a knife, cut the dough into sticks, 2 inches long by 1/4 inch wide. Bake on a Silpat or parchment lined cookie sheet for 15-17 minutes. Cool and serve.

Graham Cracker Swirls

Graham Cracker Swirls

1 cup whole wheat flour
1 1/2 cups all purpose flour
1/2 cup dark brown sugar, packed
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup butter, chilled & cubed
1/4 cup honey
1/4 cup water
1/2 cup Nutella, peanut butter or preserves

Preheat oven to 350 F. Place the flours, sugar, salt, cinnamon and baking soda in the bowl of your KitchenAid® Stand Mixer fitted with the paddle attachment and mix to combine. Add the cubed and chilled butter and mix until it resembles coarse meal, about 2 minutes. Add the honey and water and continue to mix until it combines and forms a dough. Divide the dough into 2 equal pieces and roll each piece into a 9 x 13 inch rectangle until 1/4 inch thick. If the dough is soft it can be refrigerated 30-60 minutes. Spread 1/4 cup of the Nutella or other filling in a thin layer over each sheet of dough. Starting at the 13 inch side, use your fingertips to roll the dough tightly into a spiral like a cinnamon roll, and pinch the seams to seal. Slice the dough into 1/2 inch pieces, place on a silpat or parchment lined cookie sheet, and bake for 12-15 minutes, or until golden brown and set. Tip: Cookies can be frozen before or after baking. Place cookies on a baking sheet in the freezer for about 30 minutes, until frozen solid, then transfer to a zip top bag or other freezer-safe container and freeze for up to 4 months.

Fresh Ricotta with Oat Biscuits, Chestnut Honey and Candied Walnuts

Fresh Ricotta with Oat Biscuits, Chestnut Honey and Candied Walnuts

2 tsp. extra-virgin olive oil
2 tsp. aged balsamic vinegar
4 leaves radicchio
kosher salt and freshly ground black pepper
1/2 cup fresh ricotta
Heavy cream or milk. for thinning the ricotta if necessary
8 Duchy Originals Oaten Biscuits or Carr’s Whole Wheat Crackers
Chestnut honey, for drizzling
16 candied walnut halves, or toasted walnuts, broken into small pieces, plus 8 complete
halves, for topping the ricotta

Heat the olive oil and vinegar together in a large skillet over medium high heat for about 1 minute, until the liquid bubbles. Put radicchio leaves in the skillet in a single layer and cook about 45 seconds on each side until they are seared and slightly wilted. Season with a pinch of salt and pepper. Remove from skillet and set aside to cool to room temperature. If ricotta is not spoonable, thin with a little cream or milk. Place two biscuits on each of 4 plates. Tear radicchio in half and drape a half on each biscuit, leaving biscuit partially exposed. Spoon 1 T. fresh ricotta over the radicchio. Drizzle honey over each, sprinkle with crumbled walnuts and place one candied walnut half on each mound of ricotta.

Mushrooms on Toast

Mushrooms on Toast

Serves one hungry person or two for tea

8 ounces button mushrooms
1 small shallot, minced (about 1 tablespoon)
1 small clove of garlic, minced (about 1 teaspoon)
2 teaspoons fresh thyme leaves, divided
2 tablespoons grapeseed or other neutral oil
Salt and freshly ground black pepper
Splash of white wine (optional)
2 tablespoons crème fraîche, to serve
2 pieces of toast made from a hearty bread, to serve

Wash the mushrooms quickly in water, drain and pat very dry with a tea towel. Leave the small mushrooms whole and slice larger mushrooms into thick chunks and slices. Prep the shallot, garlic and thyme. Have the wine and crème fraîche handy. Toast the bread. Heat the oil in a large shallow frying pan on high heat until it shimmers. Add all the mushrooms and give the pan a quick shake to distribute the mushrooms in an even layer. Let them sit without stirring to take on some color, about 1 minute or so. Watch carefully and lower heat if they begin to burn but keep it as high as possible. Shake the pan again or toss mushrooms to evenly color. Sprinkle on a pinch of salt and a few turn of the pepper mill. At this point, add the shallot, stir briefly and cook for 30 seconds. Add the optional wine, the garlic and half the thyme and remove from the heat. The pan should be hot enough to keep cooking everything (the wine will probably evaporate on contact.) Stir in the crème fraîche and spoon over the toast, garnishing with the remaining thyme. Serve with a few slices of fresh tomatoes, if possible, for color and acidity. Tuck in!

Birdie Yogurt

Birdie Yogurt

Greek yogurt

cantaloupe

honeydew

almond butter

mini chocolate chip (eyes)

pumpkin seeds and sunflower seeds (leaves)

 

Buttermilk Crackers

Buttermilk Crackers

6.25 oz. all purpose flour (1.25 C.)
1/4 tsp. salt
1.5 tsp. sugar
5 tsp. butter, cubed
1/2 C.+2 tsp. whole buttermilk
1 egg, beaten
sesame seeds, optional, for garnish
salt and pepper for sprinkling

Preheat the oven to 350 degrees F. Whisk to combine the flour, salt and sugar. Add the butter and work with your fingertips until you get coarse crumbs (break it down more than you would a biscuit). Make a well in the center and pour in the buttermilk. Stir with a spatula to distribute the liquid, and once the dough starts to come together and there is no liquid dripping anywhere, stop mixing (and be conscious of not overmixing*). Lay a sheet of plastic wrap onto your counter and sprinkle with flour. Scrape the dough out onto it, then sprinkle more flour on top. Press it out into a flat disk and chill for at least 1 hour until it’s firm. Roll the dough out onto a piece of parchment paper fitted to a sheet pan (this way you can transfer it easily to the sheet pan later). You should make the dough as thin as possible and it should be rolled to cover all available space. Prick all over with a fork, brush with the egg wash, then sprinkle with salt and pepper, and any other garnishes you would like. Bake for about 35-40 minutes until golden brown. If you want them to be extra crispy, you can break them into shards and keep baking. Cool completely on a wire rack (and keep in mind that they crisp more as they cool). Enjoy!

Fried Mozzarella, Basil and Nectarine Stacks with Balsamic Glaze

Fried Mozzarella, Basil and Nectarine Stacks with Balsamic Glaze

4 large nectarines or peaches, sliced into rounds
12 large basil leaves
12 oz. fresh mozzarella, sliced into 8 thick round slices
1 C. panko bread crumbs
1/4 C. flour
1/3 C. parmesan cheese, grated
2 eggs, beaten
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne

1/2 C. balsamic vinegar
1 tsp. brown sugar (optional)

Add vinegar and brown sugar, if using, to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass to pour, and set aside to cool and thicken. In a large bowl, combine panko, flour, parmesan, salt, pepper and cayenne, mixing thoroughly to combine. In a small bowl, lightly beat the eggs. Take each slice of fresh mozzarella and coat it in the beaten egg, then dredge it through the bread crumb mix, pressing on both sides to adhere. Repeat with the remaining slices. Heat a large skillet over high heat. Add 1 tsp. olive oil and sear both sides of the nectarines for 1 to minutes until just warmed, but still somewhat firm. Alternately you can also grill the nectarines directly on the grill. Keep the nectarines warm. Add the remaining olive oil to the skillet and when hot, fry coated mozzarella, turning carefully once or twice, until golden and cheese starts to melt but still retains its shape, about 1 minute on each side. Drain on paper towels. To assemble, place one nectarine to a plate, top with 1 slice of fried mozzarella and then a basil leaf. Repeat the layer one more time and finish with a nectarine. Garish with basil and freshly grated pepper. Drizzle on the balsamic glaze.

Filo Dough Triangles

Filo Dough Triangles

Filo Dough Triangles

 

2 boxes (2 pounds) Filo pastry leaves

1 to 1+1/2 pounds unsalted butter, melted and slightly cooled

3 batches of FILLING(s) (see below)

 

Melt the butter.  Take a filo leaf, lay it out flat, and brush it with melted butter.  Put another leaf on top of this one and butter it as well.  Cut this into four long strips (the dough is usually 18×24, so when you cut it, you should get four 4.5×24 strips).  For each strip, put a spoonful of filling at the top, and then flag-fold

the strip into a triangle with the filling inside.  Repeat until you run out of either the filling or the filo leaves. Slash the tops of the triangles — be careful not to cut through to the filling. Bake these at 450 degrees F. for about twenty to twenty-five minutes, or until golden brown.

 

 

Roquefort-Leek filling

 

1/2 cup minced leeks (about two leeks)

3 tbsp butter

2 oz. Roquefort cheese

2/3 cup Ricotta cheese

1 egg-yolk

Salt and pepper if you want

 

Cut the green tops off the leeks; discard.  Quarter the leeks down their long axis, and rinse well in a pot of water.  Now mince finely. Sauté in the butter until tender.  Mix egg into ricotta.  Stir in leeks, then fold in blue cheese.  Fills up about 24-30 triangles.

 

 

Three-Cheese filling with Pepperoni

 

1/2 cup Ricotta cheese

3 tbsp grated mozzarella

3 tbsp freshly grated Parmesan

1/4 cup very finely chopped pepperoni

1 egg yolk

Salt and pepper if you want

 

Mix everything together.  Fills up about 24-30 triangles.

 

 

Crab filling

 

8 oz. fresh crab meat

3 tbsp butter

3 tbsp shallots, finely chopped

1 tbsp sherry

1 tbsp Dijon mustard

Salt and pepper if you want

 

Melt butter, sauté shallots until soft but not browned.  Add the crab and sherry, sauté or 30 seconds.  Stir in the rest, let cool.  Fills up about 24-30 triangles.

 

 

Curried Lamb filling

 

8 oz lean boneless lamb

3 tbsp butter

1/2 cup finely chopped onion

1 clove garlic, minced

1-2 tsp curry powder

1/4 tsp ground coriander

a pinch of cayenne pepper

Salt and pepper if you want

 

Chop lamb into 1/4 inch pieces.  Melt 2 tbsp butter in a pan and brown lamb over medium-high heat.  Move lamb to a bowl, and sauté the onion, garlic, curry, and coriander until soft.  Stir in lamb and season to taste with salt, pepper, and cayenne.  Fills up about 24-30 triangles.

Avocado Fritters with Avocado-Cilantro Cream Dipping Sauce

Avocado Fritters with Avocado-Cilantro Cream Dipping Sauce

2 C. self-rising flour
1¾ C. cornmeal
2 tsp. baking powder
2 tsp. salt
4 eggs
1 C. milk
6 oz. cheddar cheese, diced
1 C. roasted corn kernels (I just grilled mine)
½ C. red bell pepper, diced
½ C. sweet onion, diced
2 jalapeno peppers, seeded and diced (more or less to taste)
4 tsp. cilantro, chopped (more or less to taste)
2 avocados, diced

2 avocados, mashed
½ C. sour cream
¼ C. milk
1 tsp. cilantro, chopped
salt and pepper to taste

Pour 2″ of vegetable oil into a deep fryer or a heavy skillet and heat to 350º. In a large bowl combine flour, cornmeal, baking powder and salt. Stir to combine. Add eggs, milk, cheese, corn, onion, peppers and cilantro. Stir to incorporate. Gently fold in avocados. Scoop batter into heaping tsp. and gently drop into oil. They are done cooking when golden brown. Drain on paper towels and keep warm in a 200º oven. Prepare dipping sauce by mixing all ingredients in a bowl. If you want a smooth consistency, give it a whirl for two minutes in a blender or food processor.

Cook’s Illustrated Gravlax

Cook’s Illustrated Gravlax

Don’t buy a larger side of salmon; it won’t fit well in the bag. Serve sliced gravlax with lightly toasted rye bread.

3 red onions, peeled and quartered
1 C. kosher salt
3/4 C. sugar
2 C. coarsely chopped fresh dill (both stems and leaves) plus 1 C. minced fresh dill
1 tsp. pepper
1 (3- to 4-pound) whole side of salmon, skinned, excess fat and brown flesh removed, and pinbones removed
1 recipe Onion Relish and/or Cilantro Cream

Process onions in food processor until liquefied, about 4 minutes. Strain mixture through fine-mesh strainer to extract 2 C. liquid, then stir in salt and sugar until dissolved. Stir in coarsely chopped dill and pepper. Place salmon diagonally in 2-gallon zipper-lock bag and add onion mixture. Seal bag, removing any excess air, and lay fish skin side up on rimmed baking sheet. Place second baking sheet on top and set about 7 pounds of weight (such as heavy cans or bricks) on top. Refrigerate weighted fish until very firm, 12 to 18 hours. Remove salmon from bag and pat dry with paper towels, removing any dill stems. Before serving, sprinkle minced dill over top and sides of salmon and slice very thin on bias. Serve with Onion Relish and/or Cilantro Cream. (Salmon can be wrapped in parchment paper, then plastic wrap, and refrigerated for up to 1 week.)


Onion Relish

The onions are cooked slowly to bring out their sweetness while the sugar and vinegar temper the heat of the chiles, but this relish is still potent, so use sparingly.

2 tsp. olive oil
2 white onions (about 1 pound), peeled and chopped
fine
2 serrano or jalapeno chiles, seeded and minced
1 red bell pepper, stemmed, seeded, and chopped fine
1/4 C. sugar
¼ C. white wine vinegar

Heat oil in large sauté pan. Add onions; cook over medium heat until soft but not colored, 7 to 9 minutes. Stir in chiles and bell pepper; continue to cook until all vegetables have softened, about 5 minutes longer. Stir in sugar and vinegar and cook until pan is almost dry, about 5 minutes. Transfer mixture to airtight container and refrigerate until flavors meld, at least 1 hour. Bring to room temperature before serving. (Relish can be refrigerated for up to 1 week.)
Cilantro Cream

1 C. Crème Fraiche or Sour Cream
4 tsp. minced Fresh Cilantro

Combine all ingredients in a small bowl and refrigerate until ready to serve. (Up to 1 day)

Corn Pancakes with Almond Red Pepper Romesco

Corn Pancakes with Almond Red Pepper Romesco

¼ C. whole raw almonds with skins (or blanched or sliced almonds)
1-2 large garlic cloves, sliced
2 large red peppers
¼ tsp. cayenne
½ tsp. salt
1 tsp. balsamic vinegar
1 tsp. extra virgin olive oil

Preheat oven 350 degrees F. Place almonds in medium bowl and cover with boiling water. Let sit for 5 minutes, drain and slip off skins. Skip this step if using blanched or sliced almonds. Place almonds on baking sheet and roast in oven for 7-8 minutes until golden. Set aside. Turn oven up to 400F. Cover baking sheet with aluminum foil. Cut red peppers into quarters, remove seeds and place on baking sheet. Roast in oven for 40 minutes, turning them over half way through, until some edges are black. Remove red peppers from oven and fold aluminum foil up and around them. Twist foil together and steam peppers for about 10 minutes. Open foil and remove skins from peppers. Place garlic slices and almonds in small food processor and whiz until finely minced. Add peppers and process until smooth. Add cayenne, salt and vinegar and whiz until well mixed. Add oil and process until quite smooth. Spoon Romesco into serving bowl.

¼ C. cornmeal
¼ C. all purpose flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 large egg
¾ C. plain yogurt (I used Greek)
1 tsp. canola oil
1 ¼ C. corn kernels (I used canned), drained
½ C. fresh basil, chopped
¼ C. canola oil, for frying

In a large bowl, whisk together the cornmeal, flour, baking powder, soda and salt. In a medium bowl, whisk the egg until frothy. Add the yogurt and oil, and whisk to combine. Add yogurt mixture to flour mixture and stir with a fork to combine. Stir in the corn kernels and basil. Drizzle canola oil to cover bottom of large skillet. Heat over medium-high until oil is hot and shimmering. Use a ¼-C. measure to scoop batter into pan, patting batter to flatten to about 3/4-inch thick, leaving ½ inch between pancakes. Reduce heat to medium-low and cook until pancakes are deep golden brown and edges are dry. Turn with a metal spatula and cook second side. Transfer to oven-safe plate lined with paper towels and keep warm in a 200F oven. Sprinkle with a very light dusting of kosher salt and serve with Romesco sauce. Garnish with chopped basil, if desired.

Baked Fontina

Baked Fontina

Baked fontina1 1/2 lbs Italian fontina, rind removed and cubed into 1-inch pieces
6 cloves garlic, thinly sliced
1 T. fresh thyme, chopped
1 tsp. fresh rosemary, chopped
3 T. extra virgin olive oil
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper

Adjust top rack of the oven so that it sits about 5 inches under the broiler unit. Preheat broiler. Spread cheese out in the bottom of a 12-inch cast iron pan. Drizzle olive oil over the cheese. Mix together the garlic and herbs in a small bowl and sprinkle the mixture evenly over the cheese. Sprinkle salt and pepper over the top of the cheese. Bake for 6 minutes, until the cheese is bubbly and melted through. Carefully remove the pan from the oven and set it on a heatproof surface – the pan will be hot! Serve immediately.

TV Snack Mix

TV Snack Mix

TV Snack Mix

 

1 ½ C. Kix Cereal

1 C. Wheat Chex

1 C. Oyster Crackers

½ C. Roasted Whole Peanuts or coarsely chopped Peanuts

1/3 C. unsalted Butter

3 T. Worcestershire sauce

l tsp. ground coriander

l tsp. powdered mustard

l tsp. sweet Hungarian paprika

l tsp. kosher salt or flaky or coarse sea salt

 

Preheat the oven to 3OO°F. Combine the Kix, Wheat Chex, oyster crackers, and peanuts in a large bowl. Melt the butter in a small saucepan, then stir in the Worcestershire sauce, ground coriander, powdered mustard, paprika, and salt. Drizzle the seasoned butter over the cereal mixture and toss well to evenly mix.   Scatter the mixture in a rimmed baking sheet. Bake until aromatic and toasty, 30 to 40 minutes, stirring occasionally. Set aside to 200I, then transfer to a serving bowl, or store in an airtight container for up to 3 days.

Peachy Parrot

Peachy Parrot

2 Peaches
1 Square Marshmallow
2 Chocolate Chips
1 Pretzel Stick

You cut the peaches in half. Place one half on a plate for the body. Place the other half on the plate for the head. Take another peach half and slice it. Place the slices on the sides for the wings. Take the other half and cut that half in another half. Cut thin slices to make the feathers on the bottom. Take the other half and cut out a beak, top feathers, and feet. Cut the eyes out of the square marshmallow with kitchen scissors. Place on 2 chocolate chips for the pupils. We place the parrot on a pretzel stick.

Pistachio-Orange Cocktail Cookies

Pistachio-Orange Cocktail Cookies

Pistachio-Orange Cocktail Cookies1 C. (4 ounces) raw, shelled pistachios
6 T. salted butter, at room temperature
¾ C. (3 ¾ ounces) crumbled feta cheese
2 T. granulated sugar
1 T. very finely minced orange zest
1 tsp. orange flower water (optional)
¾ C. all-purpose flour
½ C. semolina flour
1 ½ T. whole milk
Kosher or coarse sea salt for sprinkling

Preheat the oven to 325° F. Roast the pistachios on a baking sheet about five minutes. Let cool, and coarsely chop. Combine the butter, feta cheese, sugar, orange zest and orange flower water in the bowl of an electric mixer and beat, on medium speed, until light and fluffy. Whisk together both flours in another bowl. With the mixer on low speed, gradually add the flours to the butter and cheese mixture until combined, scraping down the sides of the bowl as necessary. Add the milk, and mix briefly. Add the chopped pistachios, and mix briefly until evenly distributed throughout the dough. Divide the dough in half and roll each portion into a log about 6 inches long and 1-½ inches in diameter. Wrap each log tightly in plastic wrap. Refrigerate the dough logs until firm, about two hours, or freeze for 30 minutes. (The dough can be frozen for up to one month; refrigerate overnight before slicing and baking.) When you are ready to bake the cookies, preheat the oven to 325° F and line two baking sheets with parchment paper or silpat mats. Slice each dough log into about ¼-inch-thick rounds and place the rounds on the baking sheets, about one inch apart. Sprinkle lightly with the salt and bake for 12-14 minutes, until the cookies are lightly golden on the bottom and still pale on top. Remove from oven and let cool slightly. Serve warm or at room temperature. Cookies can be stored in an airtight container for up to five days.

Cheese-Topped Mushroom Caps with Spinach

Cheese-Topped Mushroom Caps with Spinach

8 very large mushrooms
1 small onion, minced
1/4 C. grated carrots
1 tsp. olive oil
1 C. packed spinach leaves, finely chopped
2 T. toasted sunflower seeds
1 T. minced fresh parsley
1/4 C. shredded reduced-fat Swiss cheese

Carefully remove the stems from the mushroom caps. Finely chop the stems and set aside.
Arrange the caps, stem side up, around the edge of a large microwave-safe plate. Cover with wax paper and microwave on high for 2 minutes. Give the plate a half turn. Microwave for another 2 minutes, or until the caps are softened. Turn the caps over to drain any liquid that has accumulated in them. In a large no-stick frying pan over medium heat, sauté the onions, carrots and mushroom stems in the oil for 5 minutes. Add the spinach and cook for 3 minutes, or until wilted. If there is any liquid remaining in the pan, cook the mixture for a few more minutes to evaporate it. Stir in the sunflower seeds and parsley. Divide the mixture among the mushroom caps. Sprinkle with the Swiss cheese. Arrange in a pie plate or shallow baking dish. Bake at 350° for 15 minutes. Serve hot.

Yield: 8 servings
Calories: 43
Fat: 2.4g
Fiber: 1g

Bronzed Chicken Wings with Ginger

Bronzed Chicken Wings with Ginger

Bronzed Chicken Wings with Ginger

 

2 pounds Chicken wings

1/4 C. Dark corn syrup

1/4 C. Soy sauce

1 T. Corn oil

2 tsp. Minced fresh ginger

2 T. Dry sherry

1/4 pound Very small mushrooms

1/2 Sliced bamboo shoots

2 Green onions — cut in 2″

1/2 C. Chicken broth

1 T. Cornstarch

2 T. Water

 

Cut wing tips off chicken wings. Place in shallow baking dish. In small bowl, stir together corn syrup and soy sauce. Pour over chicken wings; toss to coat well. Marinate 30 minutes. Drain; reserve marinade. In large heavy skillet, heat corn oil over medium heat. Add chicken wings and ginger; stir fry 2 minutes. Stir in reserved marinade and sherry. Add mushrooms, bamboo shoots and green onions; stirring frequently, cook 2 minutes. Add chicken broth. Bring to boil. Reduce heat; cover and simmer 20 minutes or until tender. Remove chicken wings to serving platter, keep warm. Stir together cornstarch and water until smooth. Stir into skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute.  Spoon over chicken wings.