Ham, Swiss & Apricot Pinwheels
1 sheet frozen puff pastry, thawed
1/4 C. apricot preserves
1/4 pound sliced Swiss cheese
1/4 pound sliced Ham
2 T. butter
Unfold pastry; layer with preserves, Swiss cheese and ham. Roll up jelly-roll style.
Cut into 16 slices. Place cut side down on a parchment paper-lined baking sheet. Brush melted butter over pastry. Bake at 400°F for 15-20 minutes or until golden brown. Serve with apricot preserve on the side.
Barbara’s Oat Crackers
1 C. organic flour
1 T. sugar
1 tsp. baking powder
1/2 tsp. salt
1 tsp. fresh thyme leaves (or ½ t. dry)
1/2 C. butter, softened
2 C. quick rolled oats (or regular rolled oats chopped in a food processor for 30 seconds)
1/2 C. milk
Combine the first 6 ingredients in a food processor and blend, then add the oats and milk. Pulse ingredients to mix again, then roll the dough into a ball, cover with plastic wrap and rest for 30 minutes. Preheat oven to 375°. Roll out the dough on a floured surface to 1/8-inch thick, or thinner, and cut into cracker-size pieces. Place on a baking sheet and prick each cracker with a fork several times. Bake 12 to 15 minutes until lightly browned. When cooled, sprinkle with sea salt and store in an airtight container. Makes several dozen crackers, depending on the size of the pieces.
Bruleed Goat Cheese with Bacon Jam
1 pound bacon, cooked, drained and chopped
1 large white onion, julienned
1 C. local honey
1/2 C. sugar
1 C. apple cider vinegar
salt and pepper
2 C. goat cheese
6 cloves roasted garlic, pureed
1/2 tsp. white pepper
Turbinado or raw sugar
Herbs for garnish
Sweet Potato Chips
To prepare Bacon Jam, saute onions in oil until caramelized, about 20 minutes. Add honey, sugar, and vinegar and bring to a strong simmer. Let simmer, stirring occasionally, until the liquid becomes thick and syrupy (about 15 minutes). Reduce heat to low and add bacon. Season with salt and pepper and let cool at least 1 hour before serving. Serve with Bruleed Goat Cheese. Bacon jam will keep for up to 8 days in your refrigerator. To prepare Bruleed Goat Cheese, with a mixer or by hand, mix the goat cheese, roasted garlic, white pepper and salt. Press the mixture into an oven safe ramekin and bake at 400 degrees for 4-5 minutes, until warmed. Sprinkle raw sugar over the top in a thin layer, and brown (brulee) with a torch or place under broiler for 30 seconds. Top with bacon onion jam and serve with sweet potato chips.
Shishito Romesco Crostini
12 shishito peppers
1 C. parsley
1/2 C. pecans
2 T. fresh bread crumbs
1/2 tsp. lemon zest
1 T. lemon juice
1/2 C. extra-virgin olive oil
Kosher salt , to taste
Pepper , to taste
Grill the shishitos over high heat, turning until lightly charred, about 2 minutes. Transfer to a food processor and let cool slightly. Add the parsley, pecans, bread crumbs, lemon zest, and juice, and pulse until minced. With the machine on, add the oil. Season with salt and pepper. The mixture can be smooth or chunky.
Blistered Shishitos with Sriracha Aioli
For the peppers
8 oz. shishito peppers
1 T. neutral oil (like grapeseed or canola)
Flaky salt, such as Malden
In a large bowl, toss all of the peppers with oil until well coated. Pour a little oil into a large cast-iron skillet. Heat oil over high heat until it is just starting to smoke. Add the peppers in single layers without touching, and cook until blistered in multiple spots, flipping them as needed. This takes about 4 minutes. The peppers will puff up and become tender. If you want a more blistered look, cook them a little longer. Season with salt and serve immediately with lemon wedges and/or sriracha aioli.
For the sriracha aioli
¼ cup mayonnaise
1 T. sriracha or more to taste
1 tsp. fresh lemon juice
1 clove garlic, minced
Kosher salt to taste
Whisk everything together. Can be refrigerated, covered, for a day or two. I usually just fill a hot iron skillet with olive oil and then toss the peppers in, allowing them to blister on one side before turning them over. For grilling, I’ll brush the peppers with a bit of olive oil and blister them on a hot grill.
Chicken Fajita Bites
Nonstick cooking spray, for greasing
6 red mini sweet peppers, 4 whole and 2 finely chopped, divided
6 yellow mini sweet peppers, 4 whole and 2 finely chopped, divided
6 orange mini sweet peppers, 4 whole and 2 finely chopped, divided
2 tablespoons olive oil
¼ medium onion, finely chopped
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
4 boneless, skinless chicken tenders (about 14 pound, or 2Z1 g), finely chopped
2 tablespoons fresh lime juice
1 C. (112 g) shredded Mexican-style cheese blend
Chopped fresh cilantro, for garnishing
Key lime wedges, for serving (optional)
Sour Cream Avocado Sauce
1/4 C. (55 g) well-mashed avocado (about 14 avocado)
1/4 C. (60 ml) sour cream
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt, or to taste
To make the chicken fajita bites: Preheat the oven to 400°F (200°C; gas mark 6). Line a 13 x 9-inch (33 x 23 cm) baking sheet with foil and spray with nonstick cooking spray. Slice each whole mini pepper in half lengthwise, leaving the stem intact, and remove any seeds and pith. Slice a small sliver off the back of each half so that it sits flat on the baking sheet, being careful not to slice all the way through. Arrange the peppers in a single layer, cut sides up, on the prepared baking sheet. Heat the oil in a large skillet over medium-high heat. Add the chopped peppers and onion and cook and stir until just tender, about 4 minutes. Transfer to a bowl. In a small bowl, whisk together the paprika, chili powder, cumin, and 1 teaspoon salt until well combined. Add the chopped chicken to a large bowl and toss it with the 2 tablespoons lime juice, then add the seasoning mixture to the bowl and thoroughly coat the chicken. Add the chicken to the same skillet the peppers and onion were cooked in and cook over medium-high heat, stirring occasionally, until the chicken is cooked all the way through, about 4 minutes. Return the peppers and onion to the skillet and toss to combine with the chicken. Remove from the heat. Completely fill each mini pepper half with the chicken fajita mixture, then top with a little shredded cheese. Bake for 13 to 15 minutes, until the cheese melts and the peppers are soft. Meanwhile, make the sour cream avocado sauce: In a medium bowl, whisk together all the sauce ingredients until well combined. Drizzle some of the sauce onto each bite, garnish with a sprinkle of fresh cilantro, and serve with lime wedges (if using) for squeezing.
Charcuterie Board Cracker Bites
24 large round and rectangle entertaining crackers
¼ C. (60 g) fig jam spread
1 round (8 ounces, or 227 g) double-cream Brie, sliced into 24 small wedges
1 block (7 ounces, or 198 g) aged white Cheddar, crumbled into small chunks
12 thin slices soppressata, cut in half and rolled up tightly
6 thick slices hard salami, cut into quarters
6 dried apricots, cut into quarters
24 Marcona almonds
24 whole glazed pecans
12 cornichons
6 pitted kalamata olives, cut in half
24 small sprigs fresh rosemary, for garnishing
Honey with dipper, for drizzling
Spread each cracker with ½ teaspoon of the fig jam. Arrange a Brie wedge and some crumbled Cheddar on each cracker. Place a soppressata roll-up and a quarter of hard salami on each cracker. Fill in each cracker with an apricot quarter, Marcona almond, glazed pecan, and a cornichon or olive half. Garnish each cracker bite with a little sprig of rosemary. Serve with honey for drizzling.
Burrata and Spring Pesto Toast
1 thick slice of sourdough bread, toasted
½ ball of burrata
2–3 tbsp (30ml–45ml) Spring Pesto
1 radish, very thinly sliced
Flaky salt
Choice of spring flowers, pea shoots, crushed pistachios, extra-virgin olive oil, and/or herbs for garnish
Build up your toast by layering the burrata, pesto, radish slices, flaky salt, and garnish. Drizzle some good quality extra-virgin olive oil on top and enjoy it right away.
Tapas Frijoles de Mantequilla
12 oz dry butter beans
4 cloves fresh minced garlic
1 C double-strength vegetable broth
1/2 C water
6 T. tomato paste
Extra virgin olive oil
In a medium bowl, cover dry beans with 3+ inches of water and soak a minimum of 8 hours or overnight. Rinse soaked beans, place in a large saucepan and add enough fresh water to cover beans by 2 inches. Bring to a boil, immediately turn down to simmer, cook on low for 30 minutes. Remove any skins that float to the surface, or remove all skins from beans, if preferred. While beans are cooking, sauté garlic and olive oil in a large skillet over medium heat for 1 minute: Add broth, water and tomato paste. Whisk to combine. Drain beans from saucepan and add to sauce. Simmer for 15-20 minutes—a fork should pierce beans easily. Transfer to a serving dish, garnish with fresh black pepper and basil, serve with slices of toasted rustic bread to soak up any leftover liquid goodness! Will keep in refrigerator for up to 5 days.
B
listered Shishito Peppers with Whipped Goat Cheese
8 ounces shishito peppers
1 T. canola oil
½ tsp. flaked sea salt
4 ounces local goat cheese
1 T. lemon juice
½ tsp. grated lemon zest
In a large bowl, toss shishitos in oil. Lay peppers on a large baking sheet and place under the broiler. Broil peppers until they just begin to blister, about 3 minutes. Stir and continue to broil until softened, charred and blistered. To make the whipped goat cheese, place goat cheese, lemon juice and zest in a food processor or blender. Puree until smooth and whipped. (If it’s too thick, add a T. of water). Serve immediately.
Mother’s Day Teacups
4 teacups. and saucers 4 toothpicks, 4 inches (10 cm) long
4 celery ribs, cut 6 inches (15 cm) long
12 to 16 ounces (340 to 454 g) chicken salad
4 rolled wafer cookies
1 C. (150 g) blueberries
4 or 8 Cucumber Canapes (see recipe on this page)
4 shortbread cookies (such as Walkers brand)
12 strawberries, 4 sliced % inch (2 cm) from the base and 8 left whole, divided
12 to 16 blackberries
12 raspberries
4 small bunches grapes
4 sprigs fresh herbs, for garnishing
To assemble the chicken salad-stuffed celery: Fill each celery rib with some chicken salad, leaving about one-quarter of the rib empty at the base. Set aside. To assemble the floral cheese truffle skewers: Thread each toothpick with a Floral Cheese Truffle. Set aside. To assemble the teacups: Place a chicken salad-stuffed piece of celery in the back middle of each teacup. Place a rolled wafer cookie to the left of the celery, and then pour V4 C. (38 g) of the blueberries into the base of each teacup. Place one or two Cucumber Canapes to the right of the celery, a shortbread cookie to the left of the rolled wafer cookie, and a slit strawberry on the teacup’s rim next to the shortbread cookie. Insert a floral cheese truffle skewer in the middle of each teacup. Place three or four blackberries and three raspberries around the cheese truffle skewer. Place a small bunch of grapes on the saucer to the left of the C. and two whole strawberries to the right of the cup. Garnish with a sprig of fresh herbs.
Hazelnut-Crusted Chevre with Blackberry” Sage Compote
Compote
2 cups blackberries, fresh or frozen
1/2 cup granulated sugar
1/4 cup finely chopped sage leaves
2 cups chevre
2 cups all-purpose flour
3 eggs, lightly beaten
2 cups finely chopped hazelnuts
Vegetable oil spray
To make the compote, in a heavy-bottomed saucepan over medium heat, cook the blackberries and sugar with the sage until the sugar has dissolved and the fruit is just starting to break down—approximately 15 minutes. The compote should be syrupy and still chunky. To prepare the chevre, separate it into eight evenly sized portions. Using your hands, form each one into a 1-inch-thick disc. Cover with plastic wrap and refrigerate for at least 1 hour, or up to overnight. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set up a dredging station: place the flour, eggs, and hazelnuts in separate shallow bowls. Take the chevre from the fridge and, working with one piece at a time, dip each disc in the flour, coating fully and shaking off any excess; dip in the egg, coating fully and shaking off the excess; and finally, set them on top of the hazelnuts, pressing down slightly to coat. Turn them over to coat the other side as well. Place the hazelnut-crusted chevre discs on the prepared baking sheet and spray them lightly with vegetable oil. Flip them over and spray the other side. Bake for 5 minutes, turn over, and bake for another 5 minutes. Serve hot or cold with the compote on the side. You can store the compote in an airtight container in the fridge for up to 1 week. The cooked chevre discs can be stored in an airtight container in the fridge for up to a week. Reheat them at 375°F for 10-12 minutes before eating.
Crisp Edge Dumplings
1 T. neutral oil, such as canola or vegetable
10 frozen vegetable potstickers
6 T. water
2 T. soy sauce
1 T. all-purpose flour
2 T. chili crisp
Sliced scallions, for serving
On the side: Steamed rice and sauteed bok choy
Coat the bottom of a 10-inch nonstick skillet with the oil. Place over medium-high heat. When the oil is shimmering, add the potstickers, flat-side down, to the oil, allowing about 1/2 inch of space in between each dumpling. Fry until the bottoms are golden brown, 3 to 4 minutes. Meanwhile, whisk together the water, soy sauce and flour in a small bowl. When the bottoms of the dumplings are browned, carefully pour the flour mixture in and around the dumplings. Cover with skillet lid or aluminum foil, lower the heat to medium, and cook until the dumplings are heated through, about 5 minutes. Uncover and continue to cook until the liquid has evaporated and the soy sauce mixture is crisp, about 4 minutes. Remove from the heat. Place a large plate over the skillet. Using oven mitts or thick towels, carefully flip the skillet upside down to remove the dumplings. The crispy soy sauce layer should be on top. Drizzle all over with the chili crisp and garnish with the scallions. Serve immediately with the rice and bok choy.
Hummus with Blistered Tomatoes and Za’atar
1 Can Chickpeas – 19oz, Drained and rinsed
½ cup Extra Virgin Olive Oil
4 tablespoon Tahini
2 Lemons, juiced
2 Garlic cloves
1 teaspoon Kosher salt – Adjust as needed
½ teaspoon Cumin – Optional
Topping
1 cup Cherry tomatoes
1 tablespoon Extra Virgin Olive Oil
Za’atar spice – as much or as little as you like
Chopped parsley – Optional
Extra Virgin Olive Oil to drizzle – Optional
In a food processor, place drained and rinsed chickpeas, olive oil, tahini, lemon juice, garlic, salt and cumin. Process and scrape the sides down. Because lemons have varying levels of juice, you may need to add more lemon juice to taste. If the hummus is too thick, add more olive oil to loosen it up. Process until very smooth. When you think you’re done processing, process for another 2 minutes. Trust me, this is how you get the creamiest hummus ever. Taste and adjust seasoning Spread humus in a bowl or plate. In a small frying pan, add 1 tablespoon Extra Virgin Olive Oil and cherry tomatoes. Cook on high heat until tomatoes start to blister and pop but not fall apart. This should only take 3-5 minutes, depending on your stove-top. Spoon warm tomatoes over hummus. Sprinkle Za’atar spice mix over the top. Use as much or as little as you like. Sprinkle chopped parley if using. Drizzle Extra Virgin Olive Oil if using. Enjoy with pita or crackers.
Savory Roasted Cherries
4 C. pitted cherries
1 T. olive oil
1/4 tsp. fine sea salt
1/4 black pepper
3 T. fresh parsley, minced
Preheat the oven to 450 degrees and line a sheet pan with parchment paper. Use a cherry pitter (or one of these techniques if you don’t have one) to pit the cherries. Toss the cherries in a bowl with the olive oil, salt, pepper. Spread the cherries on the lined sheet pan and roast for 15 minutes. Remove the cherries from the oven and sprinkle them with the parsley. Toss gently when they’re cool enough to handle. Eat the cherries warm as a side or keep them refrigerated (for up to five days) and use them in salads or eat them as a snack.
Easy Fried Halloumi Recipe with Warmed Honey
extra virgin olive oil
8 ounces Halloumi cheese, pat dry and cut into ½-inch sticks
¼ cup honey
2 tablespoons toasted sesame seeds
crushed red pepper flakes (I used Aleppo pepper)
In a non-stick pan, heat 2 tablespoons extra virgin olive oil over medium-high heat.
When the oil is hot and shimmering, add the halloumi sticks in one single layer, making sure not to crowd the pan. Cook for 1 to 2 minute on one side, until a golden brown crust forms. Using a pair of tongs, turn over and cook for another 1 to 2 minutes watching for that beautiful crust to form. Meanwhile, warm your honey either in a skillet or put your tightly-closed jar in warm water to help the honey loosen a bit. Transfer the fried halloumi to a serving plate and sprinkle with sesame seeds and a dash of red chili flakes or Aleppo pepper. Drizzle with the warmed honey all over (serve unused honey in a small bowl to the side). If you like, arrange some fruit such as grapes, figs, or berries on the same platter around the cheese. Serve immediately!
Baked Camembert in a Sourdough Bread Bowl
1 round rye sourdough loaf or cobb
250g camembert cheese disk
4 T. cranberry sauce
Splash of dry white wine
3-4 sprigs fresh rosemary
3-4 sprigs fresh thyme
Trim the top from the loaf to leave a circle 1cm larger in diameter than the camembert. Cut down 2cm into the dough to make a circular hole, pulling out the bread. Spread the cranberry sauce all over the cavity, then sit the camembert inside. Score the top, pour over a splash of dry white wine and add the herb sprigs. Wrap in foil and bake at 200°C/ 180°C fan/gas 6 for 15-20 minutes. Uncover and return to the oven for 5 minutes until golden and oozing. Tear or slice to serve.
Bacon Cabbage Dippers
1 medium head green cabbage
1 lb. bacon
1/4 c. grated Parmesan
2 tbsp. extra-virgin olive oil
Kosher salt
1 tsp. Freshly ground black pepper
1 tsp. dried oregano
Preheat oven to 450°. Quarter the cabbage and remove thick stem, then cut each quarter piece in half. On two large baking sheets, toss cabbage lightly with Parmesan and oil then season with salt, pepper, and oregano. Wrap a piece bacon around each cabbage wedge. Bake until cabbage is golden and crispy around edges and bacon is cooked through, about 30 minutes. Serve warm with ranch for dipping.
Lemon Dill Cheese Truffles
4 ounces (113 g) goat cheese
4 ounces (113 g) cream cheese
16 tsp. garlic powder
4 to 5 T. chopped fresh dill
Zest of 1 lemon
In a medium bowl, mix together the goat cheese, cream cheese, and garlic powder. Use a #100 scoop to scoop the cheese mixture into balls. You can leave them domed with a flat side, like the shape of the scoop, or you can roll them into balls with your hands. In a small bowl, combine the fresh dill and lemon zest. Roll the cheese balls in the lemon-dill mixture to coat.
Smoked Almond Cheese Truffles
8 ounces (227 g) cream cheese, softened
1 C. (90 g) shredded extra-sharp Cheddar cheese
1/2 tsp. garlic powder
1/4 tsp. onion powder
Chopped smoked almonds, to taste
In a medium bowl, mix together the cream cheese, cheddar cheese, garlic powder, and onion powder. Use a #100 scoop to scoop the cream cheese mixture into balls. You can leave them domed with a flat side like the shape of the scoop, or you can roll them into balls with your hands. Roll the cheese balls in the chopped smoked almonds to coat.
Prosciutto-Wrapped Figs with Gorgonzola
8 ounces fresh figs (about 9 figs)
¼ pound prosciutto (thinly sliced)
4 ounces gorgonzola cheese
2 T. balsamic reduction or aged balsamic vinegar
Preheat oven to 375°F. Gently clean figs, remove stem and slice each in half lengthwise.
Stack gorgonzola cheese pieces on each half fig. Wrap fig and gorgonzola with thinly sliced prosciutto all the way around. Arrange on a baking sheet and bake at 375F for 5 minutes, cheese should be soft and prosciutto has begun to crisp. Drizzle with balsamic reduction. For the balsamic reduction: In a saucepan, heat 3 T. good quality balsamic vinegar over very low heat. Cook for 10-15 minutes or until the vinegar has started to thicken.
Notes: This appetizer can be served cold and is just as delicious! Baking the figs for 5 minutes will soften the cheese so it’s just a touch melty and warm the figs. Fresh figs are recommended. You can definitely substitute dried figs, they will be much sweeter and you will need to stuff them with the cheese instead of using half a fig. If making in advance, wait until serving to drizzle with balsamic.
BACON-WRAPPED MINI SAUSAGES
1 package bacon, 16 ounces (454 g) in size (16 to 20 slices)
1 package mini smoked sausages (such as Hillshire Farm Lit’l Smokies), 12 ounces (340 g) in size
32 to 40 toothpicks, 3 inches (7.5 cm) in size
1/2 C. (90 g) brown sugar
Preheat the oven to 325 °F (160°C; gas mark 3). Line a baking sheet with parchment paper and set aside. Cut the bacon slices in half. Wrap a half slice of bacon around a mini smoked sausage, and then secure with a toothpick. Set aside. Repeat until you run out of bacon, smoked sausages, or both. Add the brown sugar and wrapped sausages to a 1-gallon resealable plastic bag or container. Shake to coat thoroughly. Transfer the coated wrapped sausages to the prepared baking sheet, arranging them in a single layer. Bake for about 40 minutes, or until the bacon is crisp. Let cool and remove toothpicks, if desired, before serving.
Floral Cheese Truffles
4 ounces (113 g) honey goat cheese
4 ounces (113 g) cream cheese
Dried edible flowers (such as lavender, calendula, rose), to taste
In a medium bowl, mix together the goat cheese and cream cheese. Use a #100 scoop to scoop the cheese mixture into balls. You can leave them domed with a flat side, like the shape of the scoop, or you can roll them into balls with your hands. Roll the cheese balls in the dried flowers to coat.
Herb-Marinated Goat Cheese Mini Jars
4 mini jelly jars with lids, 1.5 to 2 ounces (45 to 60 ml) in size
½ tsp. chopped fresh basil
½ tsp. chopped fresh rosemary
½ tsp. chopped fresh thyme
½ tsp. chopped fresh oregano
Salt, to taste
Fresh cracked black pepper, to taste
1 log goat cheese, 4 ounces (113 g)
Extra-virgin olive oil
Remove the lids of the jars so that the jars are ready to fill. In a small bowl, mix together the fresh herbs, salt, and pepper. Set aside. Cut the goat cheese log into fourths, and then cut the fourths into smaller pieces. Alternate layering the goat cheese pieces and herbs in each jar. Slowly pour olive oil into each jar until filled. Fasten the lids on the jars and refrigerate until ready to serve. The olive oil will become firm in the refrigerator, so let the jars sit at room temperature until the olive oil becomes liquid again before serving.
Everything Bagel Cheese Truffles
8 ounces (227 g) cream cheese, softened
Everything bagel seasoning, to taste
Use a #100 scoop to scoop the cream cheese into balls. You can leave them domed with a flat side, like the shape of the scoop, or you can roll them into balls with your hands. Roll the cheese balls in the everything bagel seasoning to coat.
Cornbread Clam Cakes
1 1/2 cups Stale Homemade Cornbread crumbled
2/3 cups Chopped Clams
1/2 cup Buttermilk
2 Eggs
2 Carrots grated
2 Stalks of Celery chopped
2 Shallots minced
2 T. grated Parmesan cheese
Salt to taste
Sunflower Seed Oil enough to cover your skillet at a 1/4 depth
Add all ingredients into a large mixing bowl except for the sunflower seed oil, which I use for frying because of it’s high smoke point. After you’ve mixed everything, set the bowl in the fridge while you clean and prep for the next step. Oh, and now would be a good time to make those sauces. Heat the oil in a large skillet over medium heat. Form small patties no more that 2 inches wide, with the corn bread mixtures and place in the hot oil. Cook until golden brown on each side about 5 minutes on each side. Use a fish flipper to flip for fritters. Serve with cranberry sauce and walnut pesto, if desired.
Agave Caramel Corn
1/2 cup agave
1/2 cup butter or margarine
1/2 cup packed brown sugar
Dash salt
1 tsp. grated orange peel
1/4 tsp. baking soda
3 quarts popped popcorn
Melt butter in large saucepan; stir in sugar, agave and salt. Cook and stir until mixture comes to a boil. Reduce heat to medium; boil without stirring about three minutes to 265°F. Remove from heat; stir in orange peel and soda. Place popcorn in large oven-safe bowl; slowly pour syrup over popcorn while stirring. Turn onto greased 15-1/4 x 10-1/4 x 1/4-inch baking pan. Bake at 250°F for 45 minutes; stir every 15 minutes. Cool. Break into serving-sized pieces. Store in airtight container.
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
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
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
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
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
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
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
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
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
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