Mozzarella en Carrozza

Mozzarella en Carrozza

 

1 ball fresh mozzarella

4 slices white bread, crusts trimmed

2 large eggs, beaten, or more as needed

1 1/2 tsp. minced garlic

1 heaping tsp. minced fresh flat-leaf parsley

Salt and pepper

Plain bread crumbs, as needed

Olive oil, for frying

Marinara Sauce

 

Cut the mozzarella into enough 1/4-inch thick slices to cover 2 slices of the bread. Reserve the remaining mozzarella for another use. Top the cheese with the remaining 2 slices of bread, to make 2 sandwiches, and press down to compact. In a bowl, whisk together the eggs, garlic, and parsley and season with salt and pepper. Put the bread crumbs on a plate. In a large skillet over medium-high heat, pour the in oil to a depth of 1/4-inch. When the oil is hot, dip each sandwich into the egg mixture, dredge in the bread crumbs, and fry, turning once, until crisp and the cheese has melted.  Cut each sandwich in 1/2 and serve, while still hot, with the marinara sauce on the side for dipping.

Mozzarella Cheese Puffs

Mozzarella Cheese Puffs

 

1 cup flour, sifted

1/4 tsp. salt

1/4 tsp. Paprika

1/2 cup butter or margarine

6 oz. shredded mozzarella cheese

 

Sift the dry ingredients together. Cream the butter and the cheese. Add the dry ingredients and mix well. Shape the mixture into small balls about 1″ in diameter. Place them on a lightly greased baking sheet and bake them for about 15 to 20 minutes at 350 degrees.  Also substitute different cheeses. I might use cheddar with chopped walnuts or provolone, sun-dried tomatos, and basil.

Mom’s Wantons

Mom’s Wantons

1 pkg. Wanton Wrappers
Beaten Egg
1/2 lb. Ground pork
1/2 C. finely chopped Shrimp
2 T. Soy Sauce
4 T. Chicken broth or water
1/2 tsp. Salt
1 1/2 tsp. minced Green Onion
2 tsp. Sherry

Mix all ingredients except wonton wrappers and egg. Place small amount of meat filling (rounded teaspoon or so, you want to be able to close the wanton without seepage) on wanton square.  Spread a little beaten egg along two sides of the wanton wrapper, then fold over to make a triangle. Deep fry until wanton begins to become brown and crispy. Drain on paper towels. Serve with hot catsup (mix catsup with powdered hot mustard to taste) or won ton dipping sauce.

Note: I don’t use chicken broth or sherry.  Instead I use mirin and rice vinegar and a small splash of sesame oil.  I also mix in finely grated ginger and garlic.  Instead of hot catsup, I make a dipping sauce similar to something for potstickers with soy, chili oil, a little rice wine vinegar, and some minced green onion tops for color.

 

Mom’s Teriyaki Beef Strips

Mom’s Teriyaki Beef Strips

2 lb. Top Round, partially Frozen

1/2 C. Peanut Oil

1/2 C. Soy Sauce

1/2 C. Dry Sherry

1 tsp. Grated Ginger

1 sm. Garlic Clove, minced

Cut beef lengthwise into strips.  Mix remaining ingredients in shallow dish.  Marinate beef strips for 2-3 hours.  Thread strips on skewers in accordion fashion, and grill or broil to desired doneness.

Meatball Turnovers

Meatball Turnovers

1 (15-ounce) box refrigerated piecrusts (two 9-inch crusts)  

1/2 pound meatballs, cooked

1 (8-ounce) can tomato sauce

1/4 C. grated Parmesan cheese  

Milk for glaze

Marinara

 

To make a batch, first set out the crusts to bring them to room temperature (about 15 minutes) and heat the oven to 375 degrees. Meanwhile, cut the meatballs into small pieces, then place them in a small saucepan with the tomato sauce and simmer for 5 minutes. Let the mixture cool thoroughly.  One at a time, place each crust on lightly floured waxed paper and use a floured rolling pin to flatten it slightly into a 10-inch circle. Use a biscuit cutter to cut seven 4-inch circles from the dough, then reroll the dough scraps to get 3 more dough circles.  Spoon 1 T. of filling onto half of each circle, leaving about a 1/2-inch margin at the edge, then sprinkle on about 1/2 tsp. of Parmesan cheese. Use your fingertips to moisten the edges of the dough with water, then fold the uncovered half of the dough over the filling and press the edges together to seal. Crimp the edge with a fork, then transfer the turnovers to a lightly greased baking sheet and poke each one twice with a fork for vents. Brush each one with milk, then bake for about 25 minutes or until golden brown. Transfer to a rack to cool. Serve warm or at room temperature with Marinara sauce for dipping.

Marinated Brined Olives

Marinated Brined Olives

 

1 lb. Brine-Cured Black Olives, rinsed

3 Cloves Garlic, Crushed

1 tsp. Ground Cumin

1 tsp. Red Pepper Flakes

Olive Oil

 

Combine all ingredients in a bowl, adding olive oil as needed to fully cover olives.  Toss well to combine.  Cover and refrigerate at least 2 days before serving.  Great with a Mediterranean meal!

Marinated Goat Cheese Rounds with Crostini

Marinated Goat Cheese Rounds with Crostini

 

 

6 oz. fresh, soft goat cheese
3 tsp. balsamic vinegar
2 cloves garlic, chopped
1 tsp. chopped fresh thyme
1 tsp. cracked black pepper
10 cured green olives, pitted and coarsely chopped
1/3 C. extra-virgin olive oil

9 1/2-inch thick slices good-quality French bread
2 tsp. olive oil
1 tsp. Minced garlic

 

For the goat cheese rounds, roll the cheese into a 4-inch long log. Slice into 1-inch thick rounds and place in a shallow dish. In a small bowl, whisk together vinegar, garlic, thyme, pepper, olives, and olive oil until well blended. Pour over the goat cheese and marinate, refrigerated, for 2 hours to 1 week. Before serving, let warm to room temperature, about 30 minutes. For the crostini, preheat broiler or grill. Drizzle the bread with olive oil, and grill or broil until golden brown. When the crostini come out of the oven or off the grill, rub them with a bit of the minced garlic. Then cut in half on the diagonal. Serve the warm crostini with the goat cheese.

Lemon Light Fruit Dip

Lemon Light Fruit Dip

 

8 oz. Sour Cream

4 oz. Cream Cheese, softened

3 tsp. Frozen Lemonade Concentrate, thawed

1 tsp. Honey

Lemons

 

In medium bowl combine all ingredients except lemons.  Cover and refrigerate to blend flavors (at least 2 hours).  Halve lemons and carefully scrape out the pulp to form small “bowls” made of the rind.  Spoon dip into the lemon bowls.  Top with a little grated lemon zest.  Serve with assorted fruits for dipping.

Lemon Dijon Wings

Lemon Dijon Wings

2 lb. Chicken Wings, separated at joints, tips discarded

1/4 C. olive oil

1 T. fresh lemon juice

2 T. coarse-grained Dijon mustard

6 cloves garlic, chopped

2 tsp. salt

1 T. freshly ground black pepper

In a large bowl, stir together the olive oil, lemon juice, mustard, garlic, salt, and pepper. Add chicken wings, cover, and marinate in the refrigerator for at least 2 hours, stirring occasionally.  Preheat grill for high heat. Drain marinade from chicken into a small saucepan. Bring marinade to a boil and simmer for 5 minutes. Set aside for basting.  Lightly oil the grill grate. Grill wings for 10 to 15 minutes, or until juices run clear. Turn frequently and baste with the marinade during the last 5 minutes.

Jalapeño Popper Cups

Jalapeño Popper Cups

 

 

1 can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk biscuits (10 biscuits)

1 can (4.5 oz) Old El Paso® chopped green chiles, drained

1/2 C. shredded Cheddar cheese (2 oz)

1/3 C. mayonnaise or salad dressing

2 T. cooked real bacon pieces (from 3- to 4.3-oz jar or package)

1 tsp. dried minced onion

20 Old El Paso® pickled jalapeño slices (from 12-oz jar), drained

 

 Heat oven to 375°F. Separate each biscuit into 2 rounds. Press 1 round in bottom and up side of each of 20 ungreased mini muffin C.. In small bowl, mix remaining ingredients except jalapeño slices. Spoon heaping 1 tsp. mixture into each C.; top each with 1 jalapeño slice. Bake 13 to 19 minutes or until edges are golden brown. Remove from pan to serving platter; let stand 5 minutes. Serve warm.

Hot Reuben Spread

Hot Reuben Spread

 

1 package of softened cream cheese (8 oz.)

5 oz. of sliced corned beef – chopped

1-1/2 C. shredded swiss cheese

1/2 C. drained sauerkraut

1/2 C. Thousand Island dressing

 

Spray inside of crock pot with cooking spray. Put all ingredients in slow cooker and mix well. Cook in slow cooker on low heat for 1 to 1-1/2 hours. Stir as needed. Spread on small rye bread, crackers or pumpernickel bagel pieces. This can also be spread on full pieces of bread for open faced sandwiches.

Hot Bacon Cheese Dip

Hot Bacon Cheese Dip

2 pkgs. (8 oz. each) cream cheese, cubed

4 C. shredded Cheddar cheese (1 lb)

1 C. half and half

2 tsp. Worcestershire sauce

1 tsp. each prepared mustard and dried, minced onion

16 strips bacon, cooked and crumbled

Tortilla chips or baguette slices for dipping

 

In 1 1/2 qt. slow cooker, combine all but the bacon. Cover and cook 2 hours or until cheeses are melted, stir occasionally. Fold in bacon just before serving.

Hot Artichoke and Spinach Dip

Hot Artichoke and Spinach Dip

2 (8 oz.) pkg. Light Cream Cheese
1 (8 oz.) pkg. Grated Parmesan Cheese
1 (8 oz.) container Sour Cream
2 sm. cans Artichokes (chop finely)
1 (10 oz.) pkg. Frozen Spinach
2 tsp. Olive Oil
1 tsp. Marjoram

Crushed Red Pepper to taste

Mix all ingredients together and place under a broiler until the dip browns, and is hot and bubbly.

 

 

 

Artichoke & Spinach Dip II

 

1/2 C. Grated Romano cheese
1 lg. Clove Garlic
10 oz. Frozen Chopped Spinach, thawed, firmly squeezed to remove moisture
1 (6-1/4 oz.) Jar Artichoke hearts, drained, patted dry
1 (8 oz.) Container of soft garlic-chive cream cheese
2 Large Eggs
1 C. shredded mozzarella or Italian mix cheese
Tortilla chips, sour cream, salsa

 

Preheat oven to 375 F. Put Romano cheese in a food processor with metal blade. Add garlic and mince. Add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into  medium bowl. Fold in mozzarella. Transfer to a 2 to 3 C. baking dish; bake until heated through,  20-25 minutes. Serve hot with tortilla chips, sour cream and salsa. Makes 16 servings. Serve with picante sauce and sour cream.

Hot and Peppery Cocktail Shrimp

Hot and Peppery Cocktail Shrimp

 

1 1/2 lb. uncooked peeled deveined medium shrimp

4 medium green onions, chopped (1/4 C.)

2 tsp. grated lime peel

1/4 C. lime juice

1 T. reduced-sodium soy sauce

1/4 tsp. pepper

1/8 tsp. crushed red pepper

2 garlic cloves, finely chopped

2 tsp. sesame oil

 

Mix all ingredients except oil in large glass or plastic bowl. Cover and refrigerate 4 hours.   Heat oven to 400ºF. Spray rectangular pan, 13x9x2 inches, with cooking spray. Arrange shrimp in single layer in pan.     Bake 10 to 12 minutes or until shrimp are pink and firm. Drizzle with oil. Serve hot with toothpicks.

Holiday Crab Meat Appetizers

Holiday Crab Meat Appetizers

 

1/2 C. Whole Berry Cranberry Sauce

1/3 C. Cream Cheese, softened

1/4 C. Minced Crab Meat

2 tsp. Green Onion

15 individual mini-phyllo shells, thawed

 

Bake phyllo shells as directed on package.  Place cranberry sauce in a small mixing bowl; beat with a fork or wire whisk until smooth.  Combine cream cheese, crab meat and green onion in a small mixing bowl.  Fill each shell with about 1 teaspoon of the cream cheese mixture.  Top with 1/2 tsp. Cranberry sauce

Hidden Valley Ranch Pinwheels

Hidden Valley Ranch Pinwheels

2 packages (8 oz each) cream cheese,softened
1 package (0.4 oz, 11.5 gm) Hidden Valley Ranch Original Ranch
Dressing Mix (package size for 16 oz sour cream or cream cheese)
2 green onions, minced
4 (12 inch) or 6 (10 inch) flour tortillas
1 jar (4 oz) diced pimiento
1 can (4 oz) diced green chiles
1 can (2.25 oz) sliced black olives
Olive oil

Mix first three ingredients. Spread on tortillas. Drain vegetables and blot dry on paper towels. Sprinkle equal amounts of remaining ingredients on top of cream cheese. Roll tortillas tightly. Chill at least 2 hours. Cut rolls into 1 inch pieces. Discard ends. Makes 3 dozen. Easier to do if the tortillas are cut square first.

Havarti and Sun-Dried Tomato Cheesecake

Havarti and Sun-Dried Tomato Cheesecake

 

Buttery Cracker Crust (See Below)

3 packages (8 oz. each) cream cheese, softened

1/4 C. whipping (heavy) cream

3 eggs

1 T. liquid from sun-dried tomatoes

1 1/2 C. shredded Havarti cheese (6 oz.)

1/2 C. sliced drained sun-dried tomatoes packed in oil and herbs

8 medium green onions, sliced (1/2 C.)

 

Make Buttery Cracker Crust.   Reduce oven temperature to 325ºF. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream, eggs and tomato liquid; beat until creamy. Stir in Havarti cheese, tomatoes and onions until well blended. Spoon evenly over crust in pan.    Bake 40 to 45 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 30 minutes. Cover and refrigerate at least 2 hours but no longer than 24 hours. Remove side of pan. To serve, cut cheesecake into thin wedges. 

 

Buttery Cracker Crust    

   

1 1/4 C. crushed buttery crackers (28 crackers)

3 T. butter or margarine, melted

 

Heat oven to 375ºF. Mix crumbs and butter until well blended. Press evenly in bottom of springform pan, 10×3 inches. Bake about 10 minutes or until golden brown. 

Basic Guacamole

Basic Guacamole

 

2 green onions, cut in 1″ lengths

1 T. cilantro, chopped, or parsley

2 ripe avocados

2 tsp. lime juice, (1 lime)

1 tsp. medium or medium hot picante sauce

1/2 tsp. salt

1/8 to 1/4 tsp. liquid red pepper seasoning

 

Place green onion and cilantro in food processor. Whirl until chopped. Halve avocados. Peel and pit. Cut avocados into 2-inch pieces. Add about half of avocado to green onion mixture in processor. Add limejuice, picante sauce, salt and red-pepper seasoning. Whirl using on/off pulses until finely chopped. Add remaining avocado. Whirl with on/off motion to desired consistency. Scrape guacamole into serving dish.

The Best Smashed Potato with Cheese

The Best Smashed Potato with Cheese

The Best Smashed Potato with Cheese

About 1 1/2 pounds (1 bag) mini creamer potatoes or fingerling potatoes or russet potatoes

About 5 tsp. Diamond Crystal kosher salt

1/2 tsp. baking soda

1/3 C. extra virgin olive oil (upgrade by roasting in duck fat or schmatz)

1 C. freshly grated or Microplaned Parmesan cheese

 

Line a sheet pan with parchment paper. If using creamer potatoes, slice in two; leave any tiny ones whole. If using fingerlings, slice in half lengthwise. If using russet potatoes, quarter them. Place the potatoes in a pot and cover with about 2 quarts of water. Set over high heat. Add 4 tsp. of the salt and the baking soda to the water. Cover and bring to a rolling boil. Cook until you can easily pierce the largest potato all the way through with a butter knife—you’re looking for it to feel like a super-ripe pear, not a firm apple, about 10 minutes after the water comes to a boil. Drain. Pat with a kitchen towel to remove any excess moisture from the exterior of the potatoes. Place them in a large bowl. Heat the oven to 450°F. Add the oil and the remaining 1 tsp. salt to the potatoes and roughly toss and mix until the potatoes are coated in a downy layer of potato guts. Transfer to the parchment-lined sheet pan. Separate the potatoes so no two overlap, with the cut sides facing down (if sliced). Use the flat bottom of a bowl or molcajete to swiftly, harshly smash each potato to about V3 inch flat. (If you have trouble with potato bits sticking to your smashing device, you can place another sheet of parchment over the potatoes before smashing.) The flatter the potato, the crispier its edges will get. Roast for about 20 minutes, until the edges of the potatoes are turning golden. (If you really wanted gorgeous, cover-girl crispy potatoes, you would at this point—before the next instruction with the cheese—flip each one over, so its browned flesh is facing upward.) Sprinkle a few pinches of Parmesan over each potato, then roast for another 10 minutes, or until the Parmesan is browned and the edges of the potatoes are supremely crispy.

Grilled Figs Wrapped in Prosciutto

Grilled Figs Wrapped in Prosciutto

 

8 black mission figs, fresh or reconstituted

1/2-C. blue cheese, cubed

8 thin slices prosciutto, cut in half

2 T. extra-virgin olive oil

Gray salt

Freshly ground black pepper

 

Preheat a grill pan to a medium heat.  Cut the figs in half and place a cube of blue cheese inside each half.  Wrap the prosciutto around each fig half, making sure to cover the cheese. The ends of the  prosciutto should overlap.  Drizzle with olive oil.  Grill each piece until the prosciutto begins to color and crisp (about 2 minutes on each side).  Remove from the grill and place on a platter.  Season with Gray salt and pepper. Serve warm. Chef’s note: The key is to grill the prosciutto quickly leaving the blue cheese slightly melted with the inner part of the fig cool in temperature.

Grape Jelly Glazed Meatballs

Grape Jelly Glazed Meatballs

1 1/2 lb. ground beef

1/4 C. Dry bread crumbs

1/4 C. Water

1/4 C. Fresh chopped onion

1 tsp. Salt

1/2 tsp. Cinnamon

1/4 tsp. Pepper

1 1/2 C. Grape jelly (or other simple flavor)

1/2 C. Ketchup

 

Put first 7 ingredients into bowl. Mix well. Shape into small balls. Heat grape jelly and ketchup in frying pan. Add meatballs. Simmer very slowly for about 20 to 25 minutes turning meatballs at half time. Serve in chafing dish.

Gingered Shrimp with Belgian Endive

Gingered Shrimp with Belgian Endive

 

1 lb. shelled cooked tiny shrimp, rinsed and drained

3/4 tsp. wasabi paste or prepared horseradish

1/4 C. chopped pickled ginger

1/4 C. seasoned rice vinegar

1 T. chopped green onion

1 lb. Belgian endive

Coarse-ground pepper

 

In a bowl, mix shrimp with wasabi paste, pickled ginger, and rice vinegar. Sprinkle with green onion. Place bowl on a tray. Rinse Belgian endive, trim off root ends, and separate leaves; arrange on tray and sprinkle with coarse-ground pepper. Spoon shrimp onto leaves to eat.

Garlic Shrimp

Garlic Shrimp

1/4 C. Olive Oil

4 Cloves Garlic, minced finely

1 tsp. Red Pepper Flakes

1 lb. Medium Shrimp, peeled and deveined

2 tsp. Fresh Lemon Juice

2 tsp. Dry Sherry

1 tsp. Paprika

Salt and Pepper

Fresh Parsley for garnish

 

Warm olive oil in a sauté pan over medium heat.  Add garlic and red pepper flakes and sauté for a minute.  Raise heat to high and add shrimp, lemon juice, sherry and paprika.  Stir well and sauté, stirring briskly, until shrimp turn pink, about 3 minutes.  Season with salt and pepper to taste and the sprinkle a little chopped parsley for color.

Garlic & Herb Dressing

Garlic & Herb Dressing

 

1/4 C. Flax Oil

1/4 C. Olive Oil

1/4 C. + 1 T. reduced Sodium Soy Sauce

3 T. Red Wine Vinegar

1 T. Mirin, White Wine or Sherry (Mirin is a rice vinegar that can be substituted for white wine)

1/4 C. Unsweetened Ketchup

1 tsp. Lemon Juice

3/4 tsp. Worcestershire Sauce

1 T. Crushed Garlic (in the jar)

1 tsp. Italian Herb Seasoning 

1 tsp. Maple Syrup

 

Blend together all the ingredients. For a thinner dressing, add more Mirin. For a slightly spicier flavor, add a dash or two of hot sauce. Serve on salads and steamed vegetables such as broccoli and kale.

Fried Almonds

Fried Almonds

 

Olive Oil

Whole Blanched Almonds

Salt, Pepper. Cayenne Pepper and/or Rosemary (if desired)

 

In a deep frying pan, pour oil to about 2 inch depth.  Place over medium heat and allow oil to heat.  (about 350 degrees)  Drop almonds into oil, a small handful at a time.  The almonds should sizzle immediately if the oil is hot enough.  Fry until golden, about 3 minutes.  Remove with slotted spoon and transfer to paper towels to drain.  Season as desired.  Serve warm.

 

Fireside Popovers with Brie

Fireside Popovers with Brie

 

2 eggs

1 C. all-purpose flour

1 C. milk

1 tsp. sugar

1/2 tsp. salt

1/2 lb. Brie cheese, cut into 24 chunks

 

Heat oven to 450ºF. Generously grease 24 small muffin cups, 1 3/4×1 inch. In medium bowl, beat eggs slightly with fork or wire whisk. Beat in flour, milk, sugar and salt just until smooth (do not overbeat). Fill C. about two-thirds full. Bake 5 minutes.   Reduce oven temperature to 350ºF. Bake about 10 minutes longer or until crusty and golden brown. Cut a small slit in top of each popover. Insert cheese chunk in each popover. Bake 5 minutes. Immediately remove from pans. Serve hot.   Add extra flavor to the popovers by stirring in 1/2 tsp. dried basil or rosemary leaves or 1/4 tsp. grated lemon peel with the flour, milk, sugar and salt.

Feta-Stuffed Tomatoes

Feta-Stuffed Tomatoes

 

1 pint cherry tomatoes

1 pkg. crumbled feta cheese

1/2 C. chopped red onion

1/2 C. olive oil

1/4 C. cider vinegar

1 T. dried oregano

salt & pepper to taste

Procedure

 

Cut a thin slice off the top of each tomato. Scoop out & discard pulp. Invert tomatoes onto paper towels to drain. Combine cheese & onion; spoon into tomatoes. In a jar with a tight fitting lid, combine vinegar, oil, oregano, salt & pepper; shake well. Spoon over tomatoes. Cover & refridgerate for 30 minutes or till ready to serve.

Fall Cheese Platter

Fall Cheese Platter

2 medium apples, chopped (2 cups)

2 cups cranberries

1 medium red bell pepper, chopped (1 cup)

1 small onion, finely chopped (1/4 cup)

3/4 cup packed brown sugar

1/2 cup golden raisins

1/2 cup white vinegar

1 1/2 teaspoons finely chopped gingerroot

1 clove garlic, finely chopped

16 slices (1 oz each) assorted cheeses, such as Cheddar, Colby-Monterey Jack, Monterey Jack with jalapeño peppers and Swiss

1/4 cup hazelnuts, (filberts)

Crackers

In 2-quart saucepan, mix all chutney ingredients. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered about 1 hour, stirring frequently, until mixture thickens and fruit is tender. Spoon into nonaluminum container. Store in refrigerator up to 2 weeks.  Cut cheese with 1-, 1 1/2- and 2-inch leaf-shaped cookie cutters. Place cheese on medium platter, overlapping leaves. Sprinkle hazelnuts on platter to look like acorns. Serve with chutney and crackers.

Holiday Italian Herb Crescent Christmas Trees

Holiday Italian Herb Crescent Christmas Trees

 

2 (8 ounce) cans refrigerated crescent dinner rolls

1/4 cup grated parmesan cheese

1 teaspoon dried Italian seasoning

1/2 cup prepared sour cream and chive dip (I use recipe 101256)

10 medium cherry tomatoes, sliced into 30 slices

1 medium yellow bell pepper

2 tablespoons chopped fresh parsley

 

Heat oven to 375°F. Unroll cans of dough and separate into 4 long rectangles; firmly press perforations together. Sprinkle each rectangle with 1 tablespoon cheese and 1/4 teaspoon Italian seasoning. Starting with one short side, roll up each rectangle, forming 4 rolls (like a jelly roll). With serrated knife, cut each roll into 8 slices (now they look like pinwheels). To form 1 tree, on cookie sheet, (I line mine with parchment paper it’s easier to move trees to cool and to final decorating plate), Place 1 slice, cut side down, for top of tree. Arrange 2 slices below, sides touching. Continue arranging rows of 3, 4, and 5 slices. Use remaining slice for trunk. Bake first tree 12 to 14 minutes or until golden brown. Cool 5 minutes on wire rack. Repeat for 2nd tree on another cool cookie sheet. Place trees on serving platter. If you do not have a decorators bag and tip, spoon the dip into a zip lock bag. Cut 1/4 inch hole in bottom corner of bag; and pipe over tree like garland, and a dollop of dip in on each pinwheel except trunk. Place tomato slice on each pinwheel except top and bottom ones. With 1 1/4 to 1 1/2 inch star shaped cutter, cut 2 stars from yellow bell pepper; place one on top of each tree. Chop remaining bell pepper; sprinkle over trees. Sprinkle with parsley. Serve immediately, or refrigerate until serving time.

Easy Italian Pinwheels

Easy Italian Pinwheels

1/2 C. Shredded Mozzarella Cheese

1/2 C. Sliced Pepperoni, finely chopped

1/4 tsp. Dried Oregano Leaves

1 Egg Yolk

1 Can Crescent Roll Dough

1 Egg White, Beaten

 

Heat oven to 375.  In small bowl, combine cheese, pepperoni, oregano, and egg yolk; mix well.  Separate dough into 4 rectangles.  Firmly press perforations to seal.  Spread each rectangle with 3 tsp. pepperoni mixture.  Starting at shortest side roll up each rectangle; pinch edges to seal.  Cut each roll into 6 slices.  Place, cut side down, 1” apart on ungreased cookie sheet.  Brush with beaten egg white. Bake for 12-15 minutes or until golden brown.  Serve warm.

Duck Meat Quesadillas with Avocado Cream

Duck Meat Quesadillas with Avocado Cream

8 large flour tortillas (7-1/2-inch diameter)

4 ounces Monterey Jack cheese with jalapenos, grated

4 ounces Montrachet or other soft goat cheese, crumbled

7 cup shredded cooked duck or dark meat chicken

4 large white mushrooms, stems trimmed and thinly sliced

2 scallions (2 inches green left on), very thinly sliced crosswise

1 tsp. finely chopped fresh cilantro leaves or flat-leaf parsley

2 limes, quartered, for serving

Fresh cilantro sprigs, for garnish

1/2 cup Avocado Cream (recipe follows), for serving

Salsa

 

Place 4 tortillas on a work surface and sprinkle each with 1 tsp. Monterey Jack and 1/2 ounce Montrachet, making sure the cheeses are evenly distributed over the surface. Scatter 1/4 cup shredded duck or chicken over each, then sprinkle evenly with the sliced mushrooms, scallions, and chopped cilantro.  Cover with the remaining cheeses. Place a second tortilla over each, creating a sandwich, and press down on the ingredients with the palm of your hand. Head a dry nonstick large skillet over medium heat until very hot. Using a large spatula, place a quesadilla in the skillet and cook, pressing down with the spatula, and turning once, until the cheese melts and the tortillas brown slightly, 3 to 4 minutes per side. Remove to a low oven (250 F.) to keep warm. Repeat with the remaining quesadillas. To serve, cut each quesadilla in quarters and serve hot, garnished with quartered limes, cilantro sprigs, and a dollop of avocado cream. Serve with a bowl of salsa alongside. Yield: 4 servings


Avocado Cream

1 ripe avocado,  pitted, peeled, and cut in large pieces

Juice of 1 lime

1/2 C. sour cream

Salt, to taste

 

Place all the ingredients except the salt in a food processor and process until completely smooth. Scrape into a bowl and season to taste with salt. Serve Immediately.

 

Dilly Zucchini Dip

Dilly Zucchini Dip

 

1 C. finely shredded zucchini, squeezed dry

1 C. (4 oz.) shredded sharp cheddar cheese

3/4 C. mayonnaise

1/2 C. chopped walnuts

1 tsp. lemon juice

1/2 tsp. dill weed

1/4 tsp. pepper

Assorted fresh vegetables

 

In a large bowl, combine the first seven ingredients. Cover and refrigerate for 1hour or until chilled. Serve with vegetables.

Tofu’d Up Devilish Eggs

Tofu’d Up Devilish Eggs

1 dozen eggs

2/3 C. silken tofu, drained

1 T. mayonnaise

1 T. Dijon mustard

1/2 tsp. hot sauce, plus more to taste

2 tsp. prepared horseradish

2 T. chopped chives

Salt

Freshly ground black pepper

1/4 tsp. paprika

 

Place the eggs in a large saucepan and cover with water. Place over high heat and bring to a boil. Reduce the heat to low and simmer for 9 minutes. Remove the eggs from water and run under cold water for about 1 minute or until cool enough to touch. Peel eggs under cold running water.  lice the eggs in half lengthwise. Scoop out the yolks and discard 6 of them or save for another use. Set aside the whites.  Place the remaining yolks in a medium bowl and mash with the tofu, mayonnaise, mustard, hot sauce, horseradish and chives. Season with salt and pepper.  Spoon the mixture into the corner of a plastic bag and snip off the end. Pipe the yolk mixture into the egg whites. Arrange on a platter and sprinkle with paprika.

 

 

Devillish Deviled Eggs

Devillish Deviled Eggs

 

5 hard-boiled eggs, halved lengthwise

1 T. minced scallion, white and light green parts

1 large jalapeno pepper, seeded and minced

Juice from 1 lime

1 T. mayonnaise

1/2 tsp. kosher salt, or to taste

Red chili flakes for garnish

 

Remove the yolks from the whites. Set the whites aside. Mash the yolks in a bowl with a fork. Add the scallion, jalapeno, lime juice, mayonnaise, and salt. Add more mayonnaise to reach desired consistency. Mash with a fork until blended. Using a tsp., carefully stuff whites with yolk mixture, mounding the tops. For extra heat, garnish with red chili flakes.  Variation:  Add 1 whole mashed avocado to the egg yolk mixture.

Curry Chicken Triangles

Curry Chicken Triangles

 

2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

1 package (3 oz) cream cheese, softened

1 T. milk

2 T. apricot preserves

1 C. finely chopped cooked chicken

1/2 C. shredded Cheddar cheese (2 oz)

1/4 C. chopped drained water chestnuts (from 8-oz can)

3 T. chopped green onions (3 medium)

2 tsp. curry powder

1 egg, beaten

2 T. chopped almonds

 

Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll both cans of dough on work surface; press each to form 12×9-inch rectangle. Cut each into 12 squares. In medium bowl, beat cream cheese, milk and apricot preserves with electric mixer on medium speed until smooth. Stir in chicken, cheese, water chestnuts, onions and curry powder. Spoon about 1 T. chicken mixture in center of each square. Fold dough over filling; press edges with a fork. Place on cookie sheet. Brush with beaten egg; sprinkle with almonds. Bake 10 to 15 minutes or until deep golden brown.

Cucumber Tea Sandwiches with Tarragon Butter

Cucumber Tea Sandwiches with Tarragon Butter

 

1 large English cucumber, peeled, sliced paper thin

1/2 tsp. salt

2 tsp. white vinegar

1 cup unsalted butter, softened

1/4 cup minced fresh tarragon

1/4 cup minced fresh chervil

30 thin slices whole-wheat bread, enough to make 72 (2x4inch) rectangles

Watercress leaves, optional

 

Put cucumber slices in large bowl. Toss with salt. Sprinkle with vinegar. Toss to mix well. Let stand 1 hour. Drain well in colander. Combine butter, tarragon and chervil. To assemble, spread butter over 1 side of each bread slice. Cover 15 slices with cucumbers, dividing evenly. Close sandwiches. Trim crusts. Cut into 36 rectangles. Arrange on platter, garnished with watercress leaves.

Crostini with Smoked Trout, Lemon and Chives

Crostini with Smoked Trout, Lemon and Chives

 

12 oz. smoked trout or other smoked fish, skin and bone removed

3 T. mayonnaise

3 to 4 tsp. lemon juice

3 T. chopped dill

2 T. capers, chopped

2 green onions, thinly sliced

Salt and freshly ground pepper

1/2 baguette, cut diagonally into 3/8″ slices

2 T. chopped chives

 

In a large bowl, flake trout coarsely. Fold in mayonnaise, lemon juice, dill, capers, and green onions. Season with salt and pepper. Toast bread until golden on each side. To serve, spread the trout on toast. Garnish with chopped chives or parsley leaf.

Antipasti Platter

Antipasti Platter

 

An antipasto come before the meal (il pasto), and its function is to prepare the stomach for the courses.  So the antipasto is to be merely tasted, savored slowly in minimal amount rather than devoured. Otherwise it takes the place of the meal, becoming an epilogue instead of a prologue.

There are many different kinds of antipasti. They follow one general rule, which is that hot ones are served before a reasonably light meal, cold ones before a substantial meal. Also, they must have a certain harmony with the rest of the menu – they should bear some relationship to the dishes that follow. The visual element of antipasti dishes is important so that the appetite is stimulated in the imagination even before it is stimulated by the taste. A skillful blending of colors and garnishes is all part of the exercise: preparing a plate of antipasti is like playing with a puzzle.

Most of the recipes have one indispensable ingredient in common: extra virgin olive oil.

Just as olive trees have been constant feature of Tuscan landscape for thousands of years, so olive oil has always played leading role in Tuscan cooking. There is an old saying that wine lift the spirits and oil lift the taste, which confirm the dominant role of olive oil in the kitchens of peasant and aristocrat alike. Bruschetta and raw vegetable dip pinzimonio cannot be the same without the unmistakable taste of extra virgin olive oil!

 

A platter of Mediterranean-style savory bites that partners well with predinner drinks at holiday gatherings. It is an easy option for cocktail parties, open houses, and lunch buffets, too, because many of the items can be store-bought.

 

Start with a visit to a good deli or specialty-foods store to find ready-made items like olives; specialty nuts, such as Marcona almonds; artisanal cheeses, such as pecorino, Manchego, mozzarella, and fresh goat cheese; spreads, such as tapenade; and cured meats, including prosciutto, salami, mortadella, and coppa. Serve four to six items, and plan on 1 to 2 ounces (30 to 60 g) of each per guest. You can supplement these offerings with raw or roasted vegetables with a Mediterranean-style dipping sauce.

Assembly

 

Choose an attractive tray, platter, or cutting board. Or, create a dramatic presentation using a long, narrow platter, a tiered charcuterie “tower,” or several matching small plates, with a single antipasto on each. Arrange the food to create an unfussy, natural look, piling items casually and rolling or loosely folding sliced meats. Decorate with grape leaves, fresh herbs such as sage, rosemary, or thyme. Place small plates, decorative cocktail picks or salad forks, and cocktail napkins next to the antipasto assortment.

Accompaniments

 

Serve a basket of thinly sliced baguette rounds, slices of coarse country bread, cubes of focaccia, or crackers. You can also set out bread sticks.

 

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Traditional Antipasti Platter

 

Cold Cuts (charcuterie) – sliced thin:

 

Imported prosciutto (San Danielle is the best) or other ham such as Parma or Cappicolla

Mild salami (Columbus) or other Italian cured sausage

Imported mortadella with pistachio nuts

Mild coppa

 

Marinated Vegetables:

 

Marinated artichoke hearts

Roasted red peppers

Pepperoncini

Marinated mushrooms / Pickled Mushrooms

 

Cheeses:

 

Bocconcini

Chunks of Parmesano Reggiano or Peccorino

Asiago, Provolone, aged white cheddar and / or Italian Fontina cheese, cut in thin stripes

 

Breads:

 

Breadsticks

Focaccia, ciabatta or herb slab (variety of artisan breads)

Crostini or Bruschetta

 

Olives:

 

Combination of Storebought gourmet olives (Kalamata, Nicoise, and Colossole)

Marinated Olives

 

Misc:

 

Deviled eggs

Grilled vegetables (zucchini, eggplant, peppers, mushrooms or onions)

Figs (if in season), Melon (if in season, can wrap the prosciutto around it), Fresh Grapes

Candied Walnuts

 

Grilled Figs Wrapped in Proscuitto

 

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Crostini with Fig Spread and Bubbled Brie

Crostini with Fig Spread and Bubbled Brie

 

¾ C. stemmed and chopped dried figs (slightly heaping)

¾ C. Mirassou California Pinot Noir

1 ½ tbsp. honey

2 lemon slices, seeds removed

24 (¼-inch thick) baguette slices, cut on the diagonal

2 tbsp. walnut or extra virgin olive oil

½ lb. cold Brie, thinly sliced

1 ½ tbsp. chopped fresh thyme

 

Combine figs, wine, honey and lemon slices in medium saucepan. Bring to boil, then reduce heat and cook, covered, over low heat 30 minutes. Let cool slightly, then puree in food processor or blender.  Brush bread slices with oil and place oil-side down on large baking sheet. Spread about ½ T. fig spread on each baguette slice and top with equal amounts of Brie, then top with thyme. Bake at 450°F 8 to 10 minutes or until cheese is melted and bubbly.

Creamy Seafood Dip

Creamy Seafood Dip

4oz. Cream Cheese

1 pint Low-fat Cottage Cheese

3 tsp. Lemon Juice

2 tsp. Prepared Horseradish

1/4 tsp. Tabasco

1/4 C. Chopped Green Onion

1 can Minced Clams, Shrimp, or Crab, drained

 

Allow cream cheese to sit to room temperature.  Blend with cottage cheese and following three ingredients until smooth.  Stir in onions and seafood.  Serve with raw vegetables or crackers.