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Category: Appetizers & Snacks

Deviled Eggs for Every Season

Deviled Eggs for Every Season

Deviled Eggs for Every Season [Potluck]

 

If you like the filling fluffy and evenly mashed, press the egg yolks through a sieve before mixing in the remaining ingredients, or puree all of the ingredients in a food processor. Use more acid and salt than you think might be necessary. Egg whites are bland and need a well-seasoned filling to make them pop. In fact, if you can spare an egg white, taste the filling against it and re-season, if necessary.

 

smoky deviled eggs with toasted rosemary: winter

 

2 T. EVOO

48 fresh Rosemary Leaves

12 peeled Hard-Boiled Eggs

¼ C. plus 2 T. Mayonnaise

1 T. plus 1 tsp. Dijon Mustard

2 tsp. Lemon Juice

½ tsp. Smoked Paprika

Salt & Pepper

 

Arrange a double layer of paper towels next to the stove. In a small skillet, heat the olive oil. Add the rosemary and fry, stirring frequently, for about 30 seconds. Using a slotted spoon, spread the rosemary leaves out in a single layer on the paper towels to drain. Halve the hard-boiled eggs lengthwise and use a tsp. to pop out the yolks into a mini food processor or a bowl (press them through a sieve or use a fork to mash). Add the mayonnaise, mustard, lemon juice, and smoked paprika and process or stir to combine. Season the filling generously with salt and a little pepper. Arrange the egg white halves on a platter and spoon or pipe the filling into the whites. Top the eggs with the fried rosemary and serve.

 

POTLUCK PREP. The egg whites and filling can be refrigerated separately overnight. The fried rosemary can stand at room temperature on a paper towel-lined plate, loosely covered with plastic wrap, overnight.

 

 

green deviled eggs and ham: spring

 

4 thin slices Prosciutto or Serrano Ham

4 oz. frozen peas (1 C.)

2 T. Water

1 T. unsalted Butter

¼ C. plus 2 T. Mayonnaise

Zest of small Lemon

12 peeled hard-boiled Eggs

1 T. finely chopped Tarragon

Salt & Pepper

 

Preheat the oven to 3 75 °F. Line a baking sheet with parchment paper. Arrange the slices of prosciutto so they’re flat on the baking sheet and bake for about 10 minutes, until darkened. Transfer the ham to a rack and let cool and become crisp; break into small pieces. In a small pot, cook the peas with the water over medium-high heat until just heated through, about 3 minutes. Drain off any excess liquid and transfer to a bowl. Add the butter and, using a fork, mash the peas until the butter is melted and the peas have become a coarse puree. Mash in the mayonnaise and lemon zest. Halve the eggs. Use a tsp. to pop out the egg yolks and add them to the pea mixture. Mash the yolks with the peas until well incorporated. (To make a less coarse filling, you can mix all of it together in a mini food processor or press the yolks through a sieve.) Mix in the tarragon and season the filling generously with salt and a little pepper. Arrange the egg whites on a platter. Spoon or pipe the filling into the egg whites, garnish with the ham crisps, and serve.

 

POTLUCK PREP. The egg whites and filling can be refrigerated separately overnight. The ham crisps can be kept in a resealable plastic bag overnight.

 

 

bloody mary deviled eggs: summer

 

12 peeled hard-boiled Eggs

¼ C. plus 2 T. Mayonnaise

3 T. Tomato Paste

1 T. Lemon juice, plus more to taste

1 tsp. Worcestershire, plus more to taste

1 tsp. Old Bay Seasoning, plus more to taste

1 tsp. Horseradish, plus more to taste

Salt & Pepper

Pinch Cayenne Pepper, optional

24 Celery Leaves or thinly sliced celery pieces, for garnish

 

Halve the eggs lengthwise. Use a tsp. to pop out the egg yolks into a food processor or bowl. Blend in the mayonnaise, tomato paste, lemon juice, Worcestershire, Old Bay, and horseradish. Season generously with salt and pepper, along with the cayenne if you want more heat. Add more lemon juice, Worcestershire, Old Bay, and/or horseradish, as desired. Arrange the egg whites on a platter. Spoon or pipe the filling into the egg whites, garnish with the celery leaves, and serve.

 

POTLUCK PREP. The egg whites and filling can be refrigerated separately overnight.

 

 

mustard-cornichon deviled eggs

 

12 peeled hard-boiled Eggs

¼ C. plus 2 T. Mayonnaise

2 T. Whole Grain Mustard

6 Cornichon Pickles, finely chopped

Salt

 

Halve the eggs lengthwise. Use a tsp. to pop out the yolks and transfer to a food processor or a bowl. Mix in the mayonnaise, mustard, and cornichons. Season with salt, if necessary. Arrange the egg whites on a platter. Spoon or pipe the filling into the whites and serve.

 

POTLUCK PREP. The egg whites and filling can be refrigerated separately overnight.

Coconut Chips Crunch

Coconut Chips Crunch

Coconut Chips Crunch

 

1 cup coconut chips

1/2 tsp. kosher salt

1/2 tsp. sweet paprika

1/2 tsp. sugar, optional

 

Preheat the oven to 300°F. Toss the coconut with the salt, paprika, and sugar, if using, in a large bowl. Spread on a rimmed baking sheet and bake until the color of cornflakes, 5 to 7 minutes. Let cool completely before storing. This will keep in airtight container at room temperature up to 3 months.

Melted Brie with Honey and Thyme

Melted Brie with Honey and Thyme

Melted Brie with Honey and Thyme

 

1 (8oz) wheel of brie

2 T. of honey

½ tsp. chopped fresh time (reserve sprig fresh thyme for garnish)

Crackers or sliced Baguette

 

Preheat the oven to 350F. Line baking sheet with parchment paper. Cut the rind from the top of the wheel of the brie. Drizzle honey over the top. Top with sprigs of fresh thyme. Bake the brie in the oven for about 10 minutes until the cheese has completely melted. Serve the baked honey thyme brie warm with crackers or bread. The brie is best eaten immediately but can be reheated and served later.

Air Fryer Egg Rolls

Air Fryer Egg Rolls

Air Fryer Egg Rolls

 

2 T. olive oil

2 T. sesame seeds

1 pound ground pork

3 green onions

1 tsp. onion powder

½ tsp. black pepper

½ tsp. ground ginger

1 T. minced garlic

1 T. white wine vinegar

½ T. soy sauce

1½ cups coleslaw mix

8 egg roll wrappers

 

In a saucepan over medium-high heat, add olive oil and sesame seeds. Toast the seeds to golden-brown. Add ground pork. Cook until browned, then add onion powder, black pepper, ground ginger, chopped green onions, minced garlic, white wine vinegar, and soy sauce. Cook until the juices evaporate. Add in the coleslaw mix and mix through. Cook so the slaw mix softens and stir through until everything is nicely combined. Lay out egg roll wrappers in the position of a diamond. Spoon two to three spoonfuls of meat into the center of the wrapper – make sure not to overstuff the egg rolls! Lightly wet the edge of the wrapper with water. Fold the left and right corners towards the center.  Then, fold the bottom corner up, and roll the egg rolls shut, squeezing any air out as you roll them. Lightly wet the exposed corner to press it down and seal your egg roll. Spray the air fryer basket with oil, then place the egg rolls in the basket. Spray the egg rolls with oil. Cook for 8 minutes at 380°F, until crispy and golden brown on all sides. Let cool for 5-10 minutes before serving. Try serving pork egg rolls with sweet and sour sauce or sweet chili sauce.

LTS Seasoned Oyster Crackers

LTS Seasoned Oyster Crackers

LTS Seasoned Oyster Crackers

 

Fabulous on chili, clam chowder, or other soups, these crackers are so good, it’s hard not to eat them right out of the bag. I sometimes use them as emergency croutons. Set them out for a Super Bowl or Oscar party snack. Though you can eat them right away, it’s best if you let the flavors ripen for about 8 hours first. Oh, and they require no cooking!

 

2 tsp. garlic powder

2 tsp. onion powder

½ tsp. salt

¼ tsp. dried dill

¼ tsp. paprika

¼ tsp. dried sage

½ cup vegetable oil

½ tsp. bottled lemon juice

One 11-ounce box oyster crackers

 

In a small cup, whisk the garlic powder, onion powder, salt, dill, paprika, and sage with a fork.  Combine with the vegetable oil and lemon juice, whisking to blend well. Pour the crackers into a large plastic bag. Give the oil one last whisking, then pour it over the crackers. Close the bag and shake to coat. Use your fingers on the outside of the bag to rub and distribute the oil. On a double-thickness of paper towel, pour out the crackers and let them dry for about a half hour, during which excess oil will be absorbed by the paper. Transfer to an airtight container and let ripen for about 8 hours. Serve when ready.

Eggs in a Nest Pesto Pizza

Eggs in a Nest Pesto Pizza

Eggs in a Nest Pesto Pizza

 

1 7 inch whole grain pita bread (do not split in half)

2 tsp. fresh basil pesto

1/3 cup shredded mozzarella

1/2 cup packed baby arugula (or spinach)

1 large egg

pinch salt

pinch grated Parmesan cheese, for serving

pinch red pepper flakes, for serving

 

Preheat oven to 450F. Put the pita bread on a baking sheet. Spread the pesto evenly over the top of the pita, coming to just shy of the edge. Sprinkle the mozzarella over the pesto. Lay the arugula on top of the cheese to form a ring of greens, leaving a space in the center that’s the size of a cooked egg. Crack the egg into the center of the pita so it drops into the space and the ring of the arugula holds the egg in place. Sprinkle with pinch salt and fresh cracked pepper over the top. Put the pizza in the oven and bake until the egg is cooked to your liking. For a soft egg, cook until the white is just firm and the yolk is still soft, about 10 minutes. For a firm yolk, cook another 2 minutes or so. Finish with grated Parmesan and red pepper flakes. Remove from the oven and cut into quarters.

Amazing Bacon, Onion & Fried Egg Toast

Amazing Bacon, Onion & Fried Egg Toast

Amazing Bacon, Onion & Fried Egg Toast

 

2 strips bacon, cut in half

1/4 yellow onion, sliced thinnish

1 large egg

1 slice bread

1/4 cup leftover Roasted Red Pepper Sauce, warmed up

Freshly ground black pepper (optional)

 

Cook the bacon in a large nonstick skillet until three-quarters of the way done. Push the bacon to one side, add the onion to the pan, and cook it in the bacon grease—two slices won’t make too much grease, so don’t freak out.        When the onion has softened, slide the bacon and onion over to one side, and crack the egg into the remaining grease and cook… you know how. Toast the bread. When the egg is done, put the toast on a plate and top with the bacon, onion, and egg. Immediately add the red pepper sauce to the pan to heat it up, then drizzle over the egg. Maybe a few grinds of pepper.

Tempura Pumpkin with Basil Aïoli

Tempura Pumpkin with Basil Aïoli

Tempura Pumpkin with Basil Aïoli

 

1 cup basil leaves, packed tight

1–2 cloves of garlic, peeled and grated on a microplane

3 egg yolks

2 T. Dijon mustard

1 T. apple cider vinegar

1 T. lemon juice

1 cup neutral oil (safflower, sunflower or avocado work well)

 

Roughly chop the basil leaves and add them to your blender (or food processor, which works just fine). Add the garlic, egg yolks, Dijon, vinegar and lemon juice and blend until incorporated. Scrape down the sides of the blender to make sure everything is evenly mixed. While the blender is running, dribble in the oil slowly in the thinnest stream possible. It’s important not to dump the oil in all at once, because the gradual addition of oil to the egg and mustard mixture is what will emulsify the sauce into an aïoli. Once all of the oil has been incorporated, season with salt to taste and scrape out the finished aïoli with a rubber spatula. This condiment is delicious on everything from sandwiches to shellfish, and we especially love it with tempura veggies.

 

For the tempura

 

1 medium sized pumpkin or squash

2 large eggs, cold

2 cups flour, sifted

2 cups water with several ice cubes added

Oil for frying

 

Fill a large, thick bottomed pot with 4” of oil. Pick a pot that has high sides and a nice heavy base. This will regulate the heating and temperature of the oil, which makes for more even frying. Set this pot over medium heat until the oil reaches a temperature of 375°F. This takes a few minutes. Meanwhile, prepare the pumpkin for frying. Cut the entire pumpkin in half, scrape out the seeds and guts until the flesh is smooth and uniform. Remove the outer skin with a vegetable peeler. Cut the pumpkin pieces in half vertically, making four quarters of a sphere. Slice the quarters again vertically into long, ½-inch thick strips. Keep in mind not to cut the strips too thick, or they will take too long to cook fully in the oil. Continue until you have cut the entire pumpkin into strips of the same thickness. Due to the curvature of the fruit, some strips will be longer than others—this is fine, as long as they are all relatively the same thickness. Set up a “drop zone”, or a place where the pumpkin will cool and rest once it is removed from the oil, like a wire rack placed over a sheet tray, or a large bowl or dish lined with paper towels. Place a long-handled metal slotted spoon or “spider” strainer near the heating pot of oil. When the oil reaches the proper temperature, crack the eggs into a deep mixing bowl. Whisk until homogenous. Add the ice water and mix again, then add the flour. Mix, gently, trying to prevent too many air bubbles from forming. Some small clumps are good, so don’t over mix. The less you agitate the batter, the better. (Chopsticks are a better mixing tool than a whisk.) Once everything is combined, drop in a handful of your pumpkin sticks. Coat them evenly with the batter, and then using tongs (or chopsticks), remove them from the bowl and drop them into the oil one by one. Once this batch of pumpkin has been added to the oil, place the tempura batter in the fridge to keep cold while they cook. The pumpkin slices should float right to the top, but depending on the water content of the pumpkin, some may sink to the bottom of the pot. This is fine, just give them a slight nudge off the bottom and they should rise right up. Make sure to adjust the heat of the oil so that it stays at 375°F. Adding lots of ice cold batter and veggies will definitely drop the temperature significantly, so adjust accordingly. Once the slices are golden brown they are ready to be removed from the oil with the slotted spoon. Place them in the “drop zone” and season with salt and pepper. Repeat the frying process as many times as necessary, or until you run out of pumpkin or tempura batter. Serve hot with the basil aïoli for dunking

Fresh Burrata Cheese with Mushrooms and Butternut Squash

Fresh Burrata Cheese with Mushrooms and Butternut Squash

Fresh Burrata Cheese with Mushrooms and Butternut Squash

 

1 (2-pound) butternut squash, peeled, seeded and diced to ½-inch cubes

Extra-virgin olive oil

Kosher or sea salt

Freshly ground pepper

6 cloves garlic, peeled and sliced thin

3 shallots, peeled and sliced thin

1 tsp. crushed red pepper, or more to taste

1 pound Hen of the Woods Mushrooms (also called Maitake), or your favorite combination of exotic mushrooms, cut into bite-sized pieces

1 cup dry white wine

1 pound Burrata cheese

¼ cup fresh chopped flat-leaf parsley

Toasted crostini (optional for serving)

 

Preheat oven to 375°F. Toss the butternut squash in olive oil; season with salt and pepper. Scatter squash on a baking sheet (lined with parchment paper for easy cleanup) and roast until soft, approximately 25 minutes. Meanwhile, heat ¼ cup olive oil in a saucepan over medium heat. Add garlic, shallots and crushed red pepper and sauté until golden brown. Remove from pan, set aside and keep warm. Return pan to heat, adding 2 T. olive oil. Add mushrooms and sauté until they begin to brown around the edges and turn a little crispy. Remove from pan. Return pan to heat and carefully add the wine to deglaze the pan. Reduce wine until ¼ cup remains. Return mushrooms to the pan, add roasted butternut squash and toss together. Check for seasoning, adding salt and pepper if needed. Remove from heat and keep warm. Carefully slice the Burrata and divide cheese among 6 salad plates. Spoon the roasted squash and mushrooms around the cheese. Top each serving with the garlic and shallots and sprinkle with parsley. Serve with toasted crostini. Enjoy!

Cheesy Spinach Pancakes

Cheesy Spinach Pancakes

Cheesy Spinach Pancakes

 

14.1 ounces (400 g) frozen spinach, drained

8 large eggs

1 cup (90 g/3.2 oz) finely grated Parmesan

1/4 cup (37 g/1.3 oz) chopped sun-dried tomatoes

2 T. (16 g/0.6 oz) coconut flour

1 T. (5 g/0.2 oz) dried Italian herbs

1/2 tsp. sea salt

1/4 tsp. black pepper

2 T. (30 g/1.1 oz) ghee or duck fat

Optional: sliced avocado, cooked bacon, and Sriracha sauce for serving

 

Defrost the spinach (in a microwave oven or in the fridge overnight). Squeeze out as much moisture as possible (you will end up with about half of the original weight). Crack the eggs into a large bowl and whisk to combine. Add the drained spinach, Parmesan, sun-dried tomatoes, coconut flour, Italian herbs, salt, and pepper. Mix until well combined. Heat a large skillet greased with the ghee over medium heat. Once the skillet is hot, use a 1/3-cup measure to make 3 to 4 pancakes at a time. Shape them into small pancakes in the pan using a spatula. Cook for 2 to 3 minutes, or until lightly browned and firm enough to flip onto the other side, and then cook for another 1 to 2 minutes. Repeat for the remaining pancakes. Serve warm or let cool and store in an airtight container in the fridge for 4 to 5 days. Optionally, serve with avocado, cooked bacon, and Sriracha sauce.

 

Makes 12

Serving Size: 2 Pancakes

Calories: 244

Fat: 17g

Fiber: 3g

Pan-Seared Halloumi with Cherry Pepper Glaze

Pan-Seared Halloumi with Cherry Pepper Glaze

Pan-Seared Halloumi with Cherry Pepper Glaze

 

1 T. extra-virgin olive oil

8 ounces halloumi cheese, sliced crosswise !4 inch thick

3 T. honey

3 T. minced jarred hot cherry peppers

2 T. lemon juice

1 T. chopped fresh mint

 

Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Arrange halloumi in even layer in skillet and cook, flipping frequently, until deeply browned and crisp on both sides, about 6 minutes. Transfer cheese to cutting board. Wipe out skillet with paper towel. Add honey, cherry peppers, and lemon juice to now-empty skillet. Cook over low heat, stirring occasionally, until syrupy, about 1 minute. While glaze cooks, cut cheese into bite-size pieces. Add cheese back to skillet and increase heat to medium. Continue to cook, stirring gently, until glaze coats cheese, 4 to 6 minutes longer. Transfer to platter, sprinkle with mint, and serve.

Summer Cheese Board

Summer Cheese Board

Summer Cheese Board

 

A cheese board is an uncontested winner when it comes to easy, elegant entertaining, and makes an especially appealing no-cook option in the summer months. For much of the year, we dress up our board with fruit like apples and pears, jams, and other accompaniments. For a summery take, we opt for lighter additions and in-season fruit like berries and cherries. Choosing the right cheeses and pairing them with complementary crackers, spreads, and other bite-sized goodies is a simple formula to putting together a party centerpiece that everyone is sure to enjoy. But striking the perfect balance of flavors, textures, and aesthetic appeal is something of an art, especially when time is of the essence.

 

Think about cheeses Start by choosing three to five cheeses with different textures (soft, semisoft, semifirm, hard) and flavors (mild to strong). Include cow’s-milk, goat’s-milk, and sheep’s-milk cheeses, or go with all of one type. Plan on 2 to 3 ounces of cheese per person and let the cheese sit at room temperature, covered, for 1 to 2 hours before serving.

 

Think about breads Mild-flavored bread such as a baguette and neutral-tasting chips like Pita Chips or wheat crackers won’t overshadow the cheeses.

 

Think about texture Crisp vegetables like Quick Pickled Carrots can add contrast to soft cheeses. The texture of soft fresh berries and chewy dried fruits works with hard cheeses. Crunchy nuts also add texture.

 

Think about flavor Select cheese accompaniments that are either complementary, like a mellow caramelized onion relish with a mild fresh cheese, or contrasting, like fruity Fig-Balsamic Jam with a salty, sharp aged cheese.

 

Think about appearance Fresh cherries and grapes, dried fruits, pickled vegetables, and olives add color as well as texture and flavor.

 

Marinated Olives

 

You can buy a wide variety of prepared olive products, but with just a little effort you can put together marinated olives with a lot more flavor and freshness. Make sure to bring the mixture to room temperature before serving or the oil will look cloudy and congealed.

 

1 cup brine-cured green olives with pits

1 cup brine-cured black olives with pits

cup extra-virgin olive oil

1 shallot, minced

2 tsp. grated lemon zest

2 tsp. minced fresh thyme

2 tsp. minced fresh oregano

1 garlic clove, minced

1/2 tsp. red pepper flakes

1/2 tsp. table salt

 

Pat olives dry with paper towels. Toss with oil, shallot, lemon zest, thyme, oregano, garlic, pepper flakes, and salt in bowl. Cover and refrigerate for at least 4 hours or up to 4 days. Let sit at room temperature for at least 30 minutes before serving.

 

 

Quick Pickled Carrots

 

These quick-pickled carrot sticks are a cinch to put together and are ready to enjoy in just 3 hours, making them a great introduction to pickling for anyone new to the craft. We love them as a touch of bright color on a cheese board, perfect for popping into your mouth between bites of cheese for a briny, tangy burst of flavor. If possible, choose carrots that are uniform in length. These pickled carrots cannot be processed for long-term storage.

 

¾ cup seasoned rice vinegar

1/4 cup water

1 garlic clove, peeled and halved

1/8 tsp. black peppercorns

1/8 tsp. yellow mustard seeds

8 ounces carrots, peeled and cut into 1/2-inch-thick sticks

2 sprigs fresh tarragon

 

Bring vinegar, water, garlic, peppercorns, and mustard seeds to boil in medium saucepan over medium-high heat. Place one 1 -pint jar under hot running water until heated through, about 1 minute; shake dry. Pack carrots and tarragon sprigs into hot jar. Using funnel and ladle, pour hot brine over carrots to cover. Let jar cool completely, about 30 minutes. Cover jar with lid and refrigerate for at least 2 ½ hours before serving. (Pickled carrots can be refrigerated for up to 6 weeks; tarragon will begin to taste funky after 6 weeks.)

 

 

Fig-Balsamic Jam

 

Combining fresh figs with balsamic vinegar and spices makes a sweet-savory jam perfect for cheese and delicious with canapes.

 

12 ounces fresh figs, stemmed and quartered

1/2 cup sugar

1/4 cup balsamic vinegar

1/4 cup water

1 T. lemon juice

1 tsp. yellow mustard seeds

3/4 tsp. minced fresh rosemary

Pinch table salt

Pinch pepper

 

Bring all ingredients to simmer in 10-inch nonstick skillet over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until rubber spatula leaves distinct trail when dragged across bottom of skillet, 25 to 30 minutes. Transfer jam to food processor and pulse until uniformly chunky, 4 to 6 pulses. Let jam cool to room temperature, about 1 hour, before serving. (Jam can be refrigerated for up to 2 months.)

 

 

Cheese Straws

 

Homemade cheese straws are quick to disappear from a party platter. To thaw frozen puff pastry, let it sit in the refrigerator for 24 hours or on the counter for 30 minutes to 1 hour.

 

1 (9 1/2 by 9-inch) sheet puff pastry, thawed

2 ounces Parmesan or aged Asiago cheese, grated (1 cup)

1 T. minced fresh parsley

1/4 tsp. table salt

1/4 tsp. pepper

 

Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Lay puff pastry on second sheet of parchment and sprinkle with Parmesan, parsley, salt, and pepper. Top with third sheet of parchment. Using rolling pin, press cheese mixture into pastry, then roll pastry into 10-inch square. Remove top sheet of parchment and cut pastry into thirteen ¾ inch-wide strips with sharp knife or pizza wheel. Gently twist each strip of pastry and space about V2 inch apart on prepared baking sheet. Bake until cheese straws are fully puffed and golden brown, 10 to 15 minutes. Let cheese straws cool completely on baking sheet. (Cheese straws can be wrapped in plastic wrap and stored at room temperature for up to 24 hours before serving.)

Lancashire Lovage

Lancashire Lovage

Lancashire Lovage

 

Lancashire or other crumbly cheese

Lovage leaves (enough to cover the cheese)

 

Wrap the cheese completely in dry lovage leaves and place the whole, wrapped cheese in greaseproof paper. Store in the fridge for a week before eating for the lovage flavor to inveigle itself into the cheese.

The New Crudites

The New Crudites

The New Crudites

 

The More Color the Better: In late summer, there’s a technicolor spread of in-season produce, from tomatoes and bell peppers to radishes, cucumbers and baby beets. For visuals alone, it’s the best time of the year for crudités.

 

Don’t Forget About Texture: In case you’ve gotten carried away with color: vary the texture and taste of the assortment, from crunchy carrots and snap peas to lush tomatoes.

 

Crowd the Platter: Like a good cheese plate, a crudites platter looks best and most appealing when it is full.

 

Even Fresh Produce Needs Help: Drizzle a little good-quality olive oil on the produce and season with flaky salt, advises Mansell. Dips alongside, a variety of one or two, are also advisable, according to the chef, even if the best produce won’t need them.

 

Dip Rules: Keep it thick and creamy. Thin sauces like chimichurri or salsas are too loose and drippy, and won’t cling to your veggie sticks. Make it smooth rather than chunky because, again, a chunky sauce won’t cling as well to the slick vegetables and will make for an awkward dipping experience. Feel free to go for bold flavors ~ the veggies can take it!

Asparagus (blanch)

Beets (golden, candy cane)

Belgian Endive

Bell Peppers

Broccoli (or broccolini), Cauliflower (try colored varieties), Romanesco

Carrots – Real baby carrots pulled from ground, or rainbow colors

Celery

Cucumber

Fennel

Green Beans, Wax Beans, Romano Beans (serve raw or blanched)

Jicama

Potatoes (halve roasted or boiled fingerlings)

Radishes (look for interesting ones, like French breakfast radish or watermelon radish)

Scallions

Snow Peas / Sugar Snap Peas (blanch. String if necessary)

Summer Squash & Zucchini (Add some Pattypan)

Sunchokes

Tomato (small sizes, like cherry or pear)

Treviso

Turnips

Daylily Flower Fritters

Daylily Flower Fritters

Daylily Flower Fritters

 

Daylily flowers and large, nearly open buds (Avoid picking flowers from areas that are likely to be sprayed with pesticides)

1 cup flour plus more for dredging

1 cup milk

½ tsp. salt

1 tsp. baking powder

Water

Vegetable oil

 

Whisk together flour, milk, salt and baking powder. The batter consistency should be slightly thicker than heavy cream. Add water to thin out the batter if it seems too thick or add slightly more flour if it seems too thin. Place more flour in a separate shallow bowl for dredging. Heat 1–2 inches of vegetable oil in a heavy-bottom skillet over medium-high heat. Oil is hot enough when a drop of batter carefully added to the pan sizzles and begins to brown. Dredge buds and flowers in the flour, coating them completely and shaking off any excess. Dip the dredged buds and flowers into the batter one at a time, carefully placing them in the hot oil. Fry and flip until all sides are a crispy, golden brown, making sure to remove any batter drops that begin to burn. Using a slotted spoon, remove fritters from the pan and place on a paper towel–lined platter. Serve hot on their own or alongside a garlic aioli dipping sauce.

Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread

Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread

Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread

 

1 T. honey or agave nectar

1¼ cups warm water

1 package dry yeast

Extra-virgin olive oil

Kosher or sea salt

¼ cup milk

4 cups sifted all-purpose flour, plus more for dusting

 

1 head garlic

Extra-virgin olive oil

Freshly ground black pepper

1 cup Narragansett Creamery ricotta

 

1–2 bunches ramps (or substitute escarole, spinach, dandelion greens or turnip greens)

4 cups hen of the woods or oyster mushrooms, roughly chopped

Freshly chopped rosemary (optional garnish)

Red pepper flakes (optional garnish)

 

In a large bowl, mix honey into warm water and add yeast. Let sit until bubbly and frothy (5–10 minutes). Stir in 1 T. olive oil, 2 tsp. salt, milk and 3 cups flour. Turn mixture out on a floured board and knead approximately 5 minutes while incorporating remaining 1 cup flour. Form dough into a ball, brush with olive oil and place in a large bowl covered with a warm, damp towel. Let rest in a warm place, approximately 1 hour. Once doubled in size, punch down and divide dough in half for two flatbreads. (Can be refrigerated overnight and brought to room temperature before baking.) While dough is rising, roast the garlic. Preheat oven to 350°. Lightly coat garlic head with olive oil and sprinkle with salt. Bake in a small dish covered with foil until cloves are soft and golden brown, approximately 1 hour. Separate cloves from skin and mash cloves to form a paste. Stir into ricotta with 1 tsp. olive oil. Season to taste. Wash ramps and separate bulbs from leaves. Sauté bulbs and mushrooms in 1 T. olive oil over medium-high heat until bulbs are slightly tender and mushrooms are browned. Remove and keep warm. In the same pan, sauté ramp leaves in 1 T. olive oil until tender and wilted. Toss with mushrooms and bulbs. Season to taste. Final Assembly: Preheat oven to 500° and preheat a pizza stone or large sheet pan until hot. On a floured surface roll out half the dough. (Lightly oil sheet pan if using.) Transfer to preheated pan and bake until just firm. Spread ramps and mushrooms on dough with spoonfuls of ricotta and optional garnish. Return to oven and bake until the ricotta is soft and slightly browned. Drizzle with olive oil. Repeat.

Mixed Seed Sprinkle

Mixed Seed Sprinkle

Mixed Seed Sprinkle

 

Any combo of seeds goes here—just make sure one is fragrant (try whole fennel, cumin, coriander, or anise seed), and a few are different sizes. Swap larger pumpkin seeds or pine nuts in place of the sunflower seeds, and tiny hemp hearts or flaxseed in place of the sesame.

 

2 T. sunflower seeds

2 T. sesame seeds

2 T. fennel seeds

1 T. olive oil

1/4tsp. kosher salt

 

Combine the sunflower, sesame, and fennel seeds and oil in a small skillet over medium heat. Cook, stirring often, until fragrant and golden, about 2 minutes. Transfer to a bowl and season with the salt. Let cool completely before storing. Seeds will keep in an airtight container in fridge for up to 1 month.

 

Mix into bread dough

Salad Toppings

Sprinkle over pasta –

Sprinkled over your breakfast: with cereal, a yogurt bowl (with almond yogurt, coconut yogurt, or dairy yogurt), homemade muesli, or a bowl of oatmeal/overnight oats

As a smoothie topping: over smoothie bowls or added to smoothie blends

Use as the base for a delicious omega 3 trail mix that your family will love. Mix with dried fruits and some Healthy Dark Chocolate.

Elderflower Chive Fritters

Elderflower Chive Fritters

forElderflower Chive Fritters

 

About 10 medium to large elderflower heads, broken up into 40 to 45 small florets

1 cup all-purpose flour

Pinch instant baker’s yeast

6–8 fluid ounces sparkling water

½ T. finely grated lemon zest

¼ tsp. sea salt, divided

2 T. diced chives, divided

Grapeseed oil for frying

Ponzu for dipping (optional)

 

Whisk flour with yeast, 6 ounces sparkling water, lemon zest, and ⅛ tsp. salt until combined. Batter should be runny (similar to pancake batter) and will start to fluff up from the yeast. If batter is not runny enough, add more sparkling water. Gently whisk in 1½ T. of the diced chives. Pour grapeseed oil ½ inch deep into a frying pan. Heat to high. Dip florets (one at a time) into batter, shaking off any large clumps of batter, and fry in the heated oil until golden brown. This should take about 1 to 2 minutes on the first side and another 30 seconds after florets are flipped. Do not crowd florets into frying pan: Fry a few at a time, remove to drain on paper towels, and repeat in batches until all florets are fried. Top fritters with dusting of remaining salt and remaining chives. Serve hot with ponzu, if desired.

Prosciutto-Wrapped Cherry Tomatoes, Mozzarella, and Basil Bites

Prosciutto-Wrapped Cherry Tomatoes, Mozzarella, and Basil Bites

Prosciutto-Wrapped Cherry Tomatoes, Mozzarella, and Basil Bites

 

16 thin slices of prosciutto, cut in half lengthwise

16 large basil leaves, cut in half

6 ounces (approximately) of fresh mozzarella, cut into 32 small pieces

16 grape or cherry tomatoes, cut in half

Freshly ground pepper

4 T. extra virgin olive oil

 

Fold a piece of basil and sandwich it between the tomato half and the mozzarella piece. Wrap the cheese and tomato with a strip of prosciutto as shown in the photo above and secure with a toothpick. Arrange the appetizers on a serving plate and season with the freshly ground pepper. Drizzle with the olive oil.

Mark Diacono’s Fragrant Herb Tempura

Mark Diacono’s Fragrant Herb Tempura

Mark Diacono’s Fragrant Herb Tempura

 

One thing is crucial: mix the ingredients quickly together, like you don’t really mean it, to avoid getting the flour’s gluten going. Lumps are fine; the batter should – like a dress at Cannes – just cling here and there. Wild garlic flowers and the bolder herbs are the ones to go for: coriander, sage, lemon verbena, parsley and chives are especially good. A sharp chilli-tamarind dip is very good to go with.

 

14oz. groundnut oil

2 ½ oz. Cornstarch

2 ½ oz. AP flour

1 tsp. Salt

1 Egg Yolk

5 fl. Oz. Sparkling Water

Small Sprigs of Herbs of your choice

Flaky Sea Salt to serve

 

Over a medium heat, warm the oil in a medium pan (the oil should come about one-third up the sides). When a cube of bread sizzles to a quick copper, you can fry your battered herbs. Quickly mix the flours, salt, egg yolk and sparkling water together in a large bowl to form a batter; don’t worry about any lumps. Dip the herb into the batter and lower carefully into the hot oil. Expect patchy batter coverage; it is as it should be. Ninety seconds should be enough to fry them perfectly. Fish out onto kitchen paper, using a slotted spoon. Shower with salt and eat in a hurry.

Veggie Cream Cheese

Veggie Cream Cheese

Veggie Cream Cheese

 

This dip is delicious spread on celery sticks or toast or sandwiched between crackers. It’s also a great way to use up the scraps generated when cutting vegetables into shapes. If you don’t have carrot or bell pepper on hand, experiment with other vegetables such as sugar snap peas or broccoli.

 

4 oz (115 g) less fat cream cheese, softened

1/4 tsp. garlic powder

1/2 tsp. dried dill

1 1/2 T. finely chopped carrot 1 1/2 T. finely chopped red bell pepper

 

Mix all the ingredients in a bowl until evenly combined.

Smoked Salmon Bites

Smoked Salmon Bites

Smoked Salmon Bites

These Smoked Salmon Appetizers are fantastic to take to gatherings because it is fast to make loads – no fiddly assembly one by one – and it’s served at room temperature. These were a hit with my taste testers! See below the recipe for the cooking video (and Dozer cameo at the end!).

250g / 8 oz cream cheese, softened

1/2 cup sour cream

1/2 tsp garlic powder

Zest of 1 lemon (large) – more is better, adjust to taste!

1/2 tsp salt

1/4 cup dill, chopped

 

3 soft large wraps / tortillas (approx 23 cm / 9″ diameter) (Note 1)

350 – 480 g / 12 – 16 oz smoked salmon slices

Table butter

 

Mix Spread ingredients together. Spread half on a flatbread in a square shape. Top with half the smoked salmon. Spread a flatbread with butter – just thinly, like buttering a piece of bread. Place the butter side down onto the salmon. Spread remaining Spread on flatbread, again in a square shape. Top with remaining salmon. Butter 3rd wrap and place butter side down onto the salmon. Use a large flat object, like a cutting board, and press down lightly to smooth the surface and compress everything. Cover with cling wrap and refrigerate for 4 hours (up to 48 hours) so the filling sets. Using a serrated knife, trim edges to make a square. Don’t cut down – filling may squirt out, cut back and forth in a sawing motion. Chef privileges: nibble on offcuts. Cut square into 6 or 7 even strips, then each strip into squares. Serve with toothpicks, wedges of lemon and extra dill for garnish.

Thyme-Infused Ricotta, Preserved Lemon Salsa Bruschetta

Thyme-Infused Ricotta, Preserved Lemon Salsa Bruschetta

Thyme-Infused Ricotta, Preserved Lemon Salsa Bruschetta

 

4 cups (1L) full-fat milk

11/2 tbs apple cider vinegar

2 tsp thyme leaves

 

1 preserved lemon quarter, rind only, finely chopped

1 tsp salted capers, rinsed, chopped

1 Asian (red) eschalot, finely chopped

1 lemon, peeled, segmented

1 tsp finely chopped flat-leaf parsley

1 tsp finely chopped mint, plus extra to serve

1 tsp finely chopped oregano leaves

1 tsp thyme leaves

1/4 cup (60ml) extra virgin olive oil

Pinch cayenne pepper

Pinch ground white pepper

 

Grilled sliced sourdough bread

Extra virgin olive oil

 

For the preserved lemons, preheat oven to 110°C. Wash three 2-cup (500ml) jars and lids in hot soapy water, rinse, then dry well (alternatively, put through the hottest cycle of a dishwasher). Set lids aside and transfer jars to oven for 15 minutes. Remove from oven and set aside until cool enough to handle. Place lids in a saucepan of boiling water and boil for 5 minutes. Drain and set aside to air dry. Leave to cool to room temperature. Meanwhile, combine salt, fennel seeds, bay leaves, thyme and saffron in a large bowl and set aside. Bring a large saucepan of water to the boil, add lemons and top with a heatproof plate or lid smaller than the saucepan to keep lemons submerged. Simmer for 12 minutes or until softened slightly, then remove and stand to cool. Quarter cooled lemons and toss through the salt mixture until heavily coated. Tightly pack the lemon quarters into sterilized jars, dividing the salt mixture among the jars and topping up to the brim with lemon juice. Seal jars and store in a dark place for at least 3 months before using (store, chilled, for up to 3 years). To make the ricotta, combine milk, vinegar, thyme and a pinch of salt flakes in a heavy-based saucepan over low heat. Cook, stirring occasionally only until curds begin to form. Keep cooking (without stirring) until temperature reaches 85°C on kitchen thermometer. Remove from heat and stand for 15 minutes to cool. Line a fine sieve with muslin or a clean cheese cloth and, using a slotted spoon, transfer curds to sieve to strain (use strained whey in other recipes, or you can drink it chilled. Ricotta can be served warm, or it can be stored, covered and chilled, for up to 3 days). For the preserved lemon salsa, combine all the ingredients in a bowl, then stand for 1 hour for flavors to develop. To serve, top the sourdough with the ricotta and lemon salsa, scatter over extra mint and drizzle with oil.

Beer-Battered Fiddleheads

Beer-Battered Fiddleheads

Beer-Battered Fiddleheads

 

8 cups canola oil

8 ounces fiddleheads, trimmed

¾ cup all-purpose flour

2 tsp. baking powder

1 tsp. garlic powder

¾ tsp. freshly ground black pepper

½ tsp. salt

⅛ tsp. dry mustard

¾ cup IPA beer, such as Fiddlehead

1 large egg, lightly beaten

2 T. club soda

 

Heat the oil in a large, heavy-bottomed saucepan over medium high heat to 350 degrees. (The oil should measure about 3 inches deep.) Wash the fiddleheads under cold running water and dry thoroughly with paper towels. In a medium bowl, stir together the flour, baking powder, garlic powder, pepper, salt and dry mustard. Add the beer, egg and club soda and stir until just combined. Quickly dip each fiddlehead into the batter, soaking about 5 seconds. Drop small batches into the hot oil and fry until golden brown, turning occasionally to brown on all sides, 1 to 2 minutes Using a slotted spoon, remove the fiddleheads and drain on paper towels. Serve immediately.

Sorrel Crackers

Sorrel Crackers

Sorrel Crackers

 

1⅔ cups gluten-free flour (I used ½ cup almond flour, ½ cup quinoa flour, and ⅔ cup ivory teff flour)

½ tsp. baking powder

1 tsp. salt

2 tsp. olive oil

½ cup water

1 cup packed fresh sorrel leaves (spinach may be substituted for a milder cracker)

 

Preheat oven to 325° F. Blend oil, water, and sorrel in a blender until smooth. Combine dry ingredients in a bowl, whisking together. Add the sorrel purée and mix well. Add more flour if the dough is too sticky. Let the dough chill for 30 minutes or as long as overnight. Between two lightly floured sheets of parchment, roll out the dough. Slice into desired cracker shape. Sprinkle with more salt if desired. Bake at 325° F for 20–30 minutes or until dry and firm, but still green in color. If the crackers retain moisture, finish in a dehydrator at 200° F, or on the warm setting in oven, making sure they do not overbrown.

Nasturtium Chips

Nasturtium Chips

Nasturtium Chips

 

Nasturtium Leaves

salt, pepper, garlic pepper

And the nasturtium’s iconic round leaves can be baked to create chips that are similar in shape and size to classic potato chips and carry a brittle crunch like seaweed snacks.

You can use all sizes of nasturtium leaves for the chips, but the fresher, the better. Once you gather the desired amount of leaves from your garden, rinse them off and preheat the oven to 275 F. Spread out the leaves on a cutting board for a few minutes to dry out—nasturtium leaves are unique because most of the water will collect in droplets and roll off, so you won’t have to wait long. Once dry, lightly brush both sides of the leaves with olive oil and sprinkle with a light amount of salt, pepper, and garlic powder. You can also add dried calendula petals and basil if desired. Place the seasoned leaves on parchment paper and only bake for 3 to 5 minutes or until crispy; just be sure to pull them from the oven before getting a burnt look. A delicious snack suited for any picnic, porch, or garden party, nasturtium chips are a delightful way to add more local greens to your seasonal menu and dazzle your guests. Enjoy!

Spring Carrot Tartare with Lime Creme Fraiche, Capers, Shallots and Chives

Spring Carrot Tartare with Lime Creme Fraiche, Capers, Shallots and Chives

Spring Carrot Tartare with Lime Creme Fraiche, Capers, Shallots and Chives

 

½ cup heavy cream

1 T. buttermilk

Fresh juice of ½ lime

1 pound whole carrots, washed, not peeled, ends trimmed (tops washed and reserved if fresh)

Kosher salt

1 tsp. red wine vinegar

Extra-virgin olive oil

1 T. capers

1 shallot, finely minced

1 bunch chives, washed and chopped

 

One day ahead, make the crème fraîche by combining heavy cream, buttermilk and lime juice in a small nonreactive bowl. Leave covered at room temperature for 24 hours, then refrigerate. Preheat oven to 350°F. Place carrots in a large bowl and toss with salt, red wine vinegar and drizzle with olive oil. Transfer carrots to a sheet pan and roast for 45 minutes, or until just tender. (You can otherwise use a smoker to smoke the carrots until just tender, about 30 minutes.) Remove from oven and let cool completely. Put carrots through a meat grinder and set aside. (Otherwise, roughly chop carrots, place in a food processor and pulse to mince.) To serve, add 2 T. crème fraîche, capers, shallots, chives and a pinch of salt to the ground carrots and mix well using a wooden spoon. Adjust the seasoning with salt. Divide carrot tartare among 4 plates and garnish with chopped carrot greens or microgreens. Serves 4 as a first course or 2 as a main course.

Cinco de Mayo Green Chile Cheese Puffs

Cinco de Mayo Green Chile Cheese Puffs

Cinco de Mayo Green Chile Cheese Puffs

 

3/4 C. whole milk

5 T. unsalted butter, cut into small pieces

1/2 tsp. salt

3/4 C. all-purpose flour

Pinch cayenne pepper

3 large eggs

1/4 C. chopped green chilies

1 C. grated Monterey Jack or Jalapeno (Pepper) Jack cheese

1/2 C. grated Parmesan cheese

1 egg, beaten with 1 tsp. water – for the egg wash

 

Preheat the oven to 400°F. Line 2 baking sheets with parchment paper or silicone baking mats. Combine the milk and butter in a saucepan and bring to a boil over medium heat. Combine the salt, flour and cayenne in a small bowl. As soon as it boils, remove the milk from the heat and add the flour mixture. Place the pan back on the heat and cook for about 1 minute, stirring with a wooden spoon, until the mixture thickens and pulls away from the sides. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, jack cheese and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick. Stir in the diced chilies. Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1-inch wide and 1-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with the egg wash. Bake the puffs until golden brown, about 15 to 20 minutes. Serve immediately. Makes about 2 Dozen Cheese Puffs

Warm Citrus & Fennel Olives

Warm Citrus & Fennel Olives

Warm Citrus & Fennel Olives

 

When olives are warmed in a skillet with a bit of oil, they take on robust and meaty flavor. Add a squeeze of fresh orange juice and slivers of fresh fennel and their scent and taste are unforgettable. You may want to double or triple this recipe.

 

1 cup/250 g mixed olives, rinsed and drained, 1 T. juice reserved

2 T. fresh orange juice

4 pieces orange peel, each about 1 in/2.5 cm long and 1/4 in/6 mm wide

1/2 bulb fennel, trimmed, cored, and thinly sliced lengthwise

1/2 tsp fennel seed

1/2 tsp extra-virgin olive oil

 

Put the olives and reserved juice in a skillet. Add the orange juice, orange peel, fennel, fennel seed, and olive oil and place over medium-low heat. Cook, stirring occasionally, until the juices begin to simmer and then reduce slightly. Transfer to a small serving bowl and serve warm, or remove from the heat, cover, and reheat the olives gently just before serving. Serve with toothpicks. Be sure to have small bowls handy for olive pits.

Acacia Flower Fritters

Acacia Flower Fritters

Acacia Flower Fritters

 

½ cup (60 g) plain flour

½ tsp (0.5 tsp) baking powder optional

½ cup (120 ml) beer

10-12 (10 ) acacia flowers freshly picked

1 T. brown sugar

½ (0.5 ) lemon

vegetable oil for frying

 

Shake and inspect your acacia flowers to remove any dirt or little bugs. Make the batter by combining flour (baking powder if using) and beer. Whisk thoroughly until smooth, you should have a runny, slightly thick batter. Holding the stalk dip the flowers in the batter and let any excess run off. Heat up a large frying pan, with enough oil in it to cover the base. You can test the oil is hot enough by dripping a bit of batter in and it will fizz and start to brown when it’s ready. Fry the fritters on a medium/high heat, until the underside is golden brown, turn them over and repeat. Add more oil if you need to cook another batch. Best eaten when very soon after cooking. Sprinkle with brown sugar and a drizzle of lemon. Enjoy your delicious mouthful of acacia flower goodness!

NOTES Don’t eat the stalks, you can just pull them out easily when the fritters are cooked.

 

Toasted Cheese Ravioli

Toasted Cheese Ravioli

Toasted Cheese Ravioli

 

1 (25-oz) pkg frozen cheese ravioli

4 T. butter

3 T. olive oil

2 cloves garlic, minced

1 (14.5-oz) can chicken broth

½ cup shredded Parmesan cheese

 

Cook ravioli according to package directions; drain. Melt butter with oil in a large, deep nonstick skillet over medium heat; add half of ravioli and cook 3 minutes per side or until toasted. Remove from skillet and repeat with remaining ravioli. Add garlic to skillet; cook 30 seconds. Add broth; bring to a boil, reduce heat, and simmer 5 minutes or until reduced by half. Gradually stir in cheese until melted. Add ravioli; toss.

Bacon and Cheese Wonton Pierogies

Bacon and Cheese Wonton Pierogies

Bacon and Cheese Wonton Pierogies

10 slices bacon, chopped

1 (24-oz) container refrigerated garlic mashed potatoes

1 cup shredded Cheddar cheese

1 large egg, lightly beaten

4 green onions, chopped

2 (12-oz) pkg wonton wrappers

½ cup water

½ cup butter, divided

1 (12-oz) jar refrigerated Ranch dressing

 

Cook bacon in a large skillet over medium heat until crisp; drain on paper towels. Stir together mashed potatoes, bacon, cheese, egg, and onions in a large bowl.  Spoon about 1 T. potato mixture in center of each wonton wrapper. Moisten edges of wrapper with water, and fold one pointed edge over filling to make a triangle, pressing edges to seal. Bring a large pot of salted water to a boil over medium-high heat. Add pierogies, in batches; cook until dumplings begin to float. Remove with a slotted spoon, and place on a parchment-lined baking sheet. Melt 1 T. butter in a large nonstick skillet over medium heat. Add 10 to 12 pierogies and cook 2 to 3 minutes or until browned. Repeat with remaining butter and pierogies. Serve with Ranch dressing for dipping.

Healthy Carrot Cucumber Rolls

Healthy Carrot Cucumber Rolls

Healthy Carrot Cucumber Rolls

 

2 medium cucumbers

1 large carrot

100 grams (3,5 oz) cream cheese

¼ teaspoon seasoning (Curry Powder, Celery Powder, etc.)

 

Wash and dry the carrot and cucumbers.  Gently peel the cucumbers into strips with a vegetable peeler. Leave the skin aside and continue peeling. If you have a hard time peeling because of the seeds, turn over the other side and start peeling from there. Set aside the cucumber strips.  Peel the carrot with a vegetable peeler.  Set aside.  Combine cream cheese and curry powder in a small bowl with a spoon.  Center carrot strip over cucumber strip.  Take one teaspoon of curry cream cheese and using a knife,  lay it as much as you need on wide end of the carrot.  Roll the carrot cucumber strips tightly and secure with a toothpick.

Brie-Brioche Toast

Brie-Brioche Toast

Brie-Brioche Toast

 

1 (12-oz) pkg soft brioche baguette

½ cup salted butter, melted

1 (12-oz) pkg thick-sliced bacon, chopped

1 (8-oz) pkg sliced mushrooms, chopped

4 cloves garlic, minced

1 T. chopped fresh thyme (plus more for garnish)

1 (8-oz) round brie cheese, thinly sliced

½ (4.3-oz) container pomegranate arils

 

Preheat oven to 400°F. Cut baguettes into ¼-inch-thick slices. Place on a large baking sheet; brush with melted butter. Bake 10 minutes or until browned and crisp. Meanwhile, cook bacon in a large skillet over medium heat until crisp, drain, reserving 2 T. drippings in skillet. Cook mushrooms and garlic in hot drippings in skillet over medium heat unril browned and tender. Stir in thyme and crumbled bacon. Adjust oven temperature to broil. Place brie slices on toasted brioche. Broil until cheese is melted. Spoon mushroom mixture over cheese. Sprinkle with pomegranate arils. Garnish with fresh thyme. Serve immediately.

Pina Colada Fruit Leather

Pina Colada Fruit Leather

Pina Colada Fruit Leather

 

1 pineapple, cored and cut into chunks

2 Tablespoons orange juice

1 (14-ounce) can coconut milk, unshaken

1/4 cup maraschino cherries, sliced in half

 

Preheat the oven to its lowest setting, about 170° F. Line a rimmed baking sheet with a silicone mat or wax paper. Set aside. In a blender, combine the pineapple and orange juice. Open the can of coconut milk, scoop the cream off the top and into the blender. It should be about 74 cup or so. Blend the mixture until it is pureed. Place a medium saucepan over medium heat, add the fruit puree, and cook until it reduces by half, about 20 minutes. Remove from the heat when it measures about 2 cups. Pour the mixture onto the prepared baking sheet. Tilt the sheet to all four corners to evenly cover it with the puree. Sprinkle the cherries across the top of the puree. Bake until tacky, checking for doneness every 30 minutes, about 2 to 3 hours. Remove from the oven and let cool completely. Peel the sheet from the liner, and slice into strips. Stack strips with wax paper in between, or roll up each strip.

Field Mushrooms Stuffed with Taleggio and Prosciutto

Field Mushrooms Stuffed with Taleggio and Prosciutto

Field Mushrooms Stuffed with Taleggio and Prosciutto

 

2 tablespoons olive oil, plus extra to drizzle

2 red onions, thinly sliced

6 field mushrooms, stalks trimmed

1/3 cup roughly chopped sundried tomatoes, drained

8 prosciutto slices, cut into strips

250g Taleggio cheese (from delis), sliced

1 tablespoon chopped flat-leaf parsley leaves

 

Heat oil in a saucepan over medium heat. Add onions and cook, stirring occasionally, for 10 minutes or until caramelized. Preheat the oven to 180°C. Place the mushrooms in a baking dish, cup-side up. Divide the tomato, onion and prosciutto among mushrooms, then top with cheese. Season, drizzle with extra oil, then bake for 20 minutes or until the mushrooms are tender and the cheese has melted. Garnish with parsley and serve.

Santorini Tomato Fritters

Santorini Tomato Fritters

KATY BESKOW’S Santorini Tomato Fritters

 

3 T. plain (all-purpose) flour

1 tsp baking powder

1 tsp dried oregano

300g (10oz) cherry tomatoes, roughly chopped

handful of flat-leaf parsley, finely chopped

pinch of sea salt and black pepper

4 T. sunflower oil

Method

 

In a mixing bowl, stir together the flour, baking powder and dried oregano. Stir in the tomatoes and flat-leaf parsley, then season with sea salt and black pepper. Add 50ml (2fl oz) cold water and stir to form a thick batter. Heat the oil in a frying pan until hot. Add in T. of the batter (up to four at a time, to avoid the fritters touching and merging) and cook for 1 minute until golden and crisp, then carefully flip the fritters and cook on the other side. Drain on paper towels or a clean dish towel, then repeat the cooking process until all of the batter has been used. Serve hot.

Fig Preserves & Buffalo Mozzarella Toast with Pink Peppercorn Salt

Fig Preserves & Buffalo Mozzarella Toast with Pink Peppercorn Salt

Fig Preserves & Buffalo Mozzarella Toast with Pink Peppercorn Salt

 

1 buffalo mozzarella ball, drained from its liquid

2 slices dried fruit country loaf

A few spoonfuls of fig preserves – blackberry or currant jams work nicely too

A few pinches of pink peppercorn salt – to your taste (see directions)

Good olive oil, for the toast

 

Pink peppercorn salt blend is as it sounds: mix together 2:1 pink peppercorns and French grey salt. With your fingers, gently rub the two together a bit to combine, so that the flaky pink shells intermingle throughout. Drizzle bread with olive oil and bake until golden in a toaster oven. If you don’t have one, use the regular oven set to 350°. It will take about 7-10 minutes to achieve golden crispness. Place toast on plates. Tear mozzarella into pieces and place onto toast. Spoon preserves on top, to your taste. At the table, sprinkle the pink peppercorn salt to finish, with extra available as needed.

Berkshire Blue Cheese Samosas

Berkshire Blue Cheese Samosas

Berkshire Blue Cheese Samosas

 

3 sheets Tunisian brick dough or puff pastry

¼ stick unsalted butter, melted

2 medium onions, finely chopped (roughly 2 cups chopped)

2 T. olive oil

Salt and pepper to taste

1 tsp. dried thyme

1 pound Berkshire Blue Cheese, thinly sliced

2 T. extra-virgin olive oil

1 T. balsamic glaze

Fresh arugula or baby greens, to serve

Toasted pumpkin seeds for garnish (optional)

 

Roll pre-made pastry dough into an 18- by 14-inch sheet and cut 4 (7-inch) circles. Split each circle in half. Brush top side of dough with melted butter. Heat olive oil in a medium-size sauté pan. Add chopped onions and cook for 2 minutes. Add salt, pepper and thyme. Cook on low-medium heat for 30 minutes, until the onions are caramelized. Remove from heat and let cool for 5 minutes Spread a portion of cooled onion-herb mixture over one side of each half-circle of the pastry dough. Add sliced blue cheese in an even layer on top of caramelized onion layer. Brush open edges with melted butter, fold corners of pastry dough to form little triangles, gently pressing buttered sides to seal. Using a nonstick frying pan, add triangles to lightly pan-sear each side (about 1 minute each) until golden. Serve samosas over a bed of fresh arugula or baby greens, dressed with extra-virgin olive oil and a balsamic glaze. Top salad with toasted pumpkin seeds to add a nice crunch.