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Grilled Prosciutto, Fresh Mozzarella Garlic Toasts with Fresh Basil

Grilled Prosciutto, Fresh Mozzarella Garlic Toasts with Fresh Basil

Grilled Prosciutto, Fresh Mozzarella Garlic Toasts with Fresh Basil

1 baguette
2 cloves of garlic, peeled
3 T. of olive oil
8 ounces of fresh mozzarella, sliced
6 slices of prosciutto, thinly sliced
sea salt & cracked pepper
fresh basil, chopped

Prepare the bread by slicing it into thin slices. Grill bread just before serving. You can do it under the broiler in your oven, or on the grill. Brush the bread with olive oil on one side. If broiling, place them on a sheet oiled side up and place them under the broiler for 1-2 minutes. Be careful not to burn! If grilling, also grill the bread for 1-2 minutes. When you remove them from the grill or oven, let them cool slightly, then rub the raw clove of garlic on each piece. If grilling, brush the other side of the bread with oil, the put that side down on the baking sheet or tray. If you are broiling in the oven, just keep the toasts on the sheet with their toasted side up. Top each piece of bread with small, thin slices of prosciutto. Then, top each with a slice of fresh mozzarella. Grill or broil the toasts for 2 minutes, or just until the mozzarella begins to melt. Remove from the grill or broiler and top with salt, pepper and fresh basil.

Romeu e Julieta (Brazilian Romeo and Juliet)

Romeu e Julieta (Brazilian Romeo and Juliet)

Romeu e Julieta (Brazilian Romeo and Juliet)

1block guava paste

1block  queijo minas or queijo mineiro (queso fresco or canastra may be substituted)

 

Slice guava paste and cheese in thin, even slices. Layer 2-4 per toothpick, alternating colors. Serve chilled or room temperature.

Fougasse (Provençal Bread with Olive and Herbs)

Fougasse (Provençal Bread with Olive and Herbs)

Fougasse (Provençal Bread with Olive and Herbs)

1 tsp. active dry yeast

1 tsp. sugar

4 1⁄2 cups flour

2 tbsp. extra-virgin olive oil, plus more for brushing loaves

1 tsp. kosher salt

Cornmeal, for dusting

1⁄2 cup minced kalamata olives

1⁄4 cup minced green olives

2 tbsp. minced fresh parsley

2 tbsp. minced fresh thyme

1 tbsp. minced fresh rosemary

Sea salt and cracked black pepper, to taste

 

In a large bowl, stir together yeast, sugar, and 1 1⁄3 cups water heated to 115°; let sit until foamy, 10 minutes. Stir in flour, oil, and salt and mix until a dough forms. Transfer dough to a lightly floured surface. Knead for 6 minutes. Cover with a damp towel; let sit until doubled in size, 1 1⁄2 hours.

Heat oven to 500°. Divide dough into 5 equal pieces. Working with one dough piece at a time, roll into a rough 8″ x 5″ triangle. Transfer rectangle to a cornmeal-dusted, parchment paper–lined baking sheet. Using a sharp knife, cut three lengthwise parallel slashes in middle of dough and one small slash below and parallel to middle large slash. Spread slashes apart with your fingers. Cover with a damp towel; let rest until puffed, about 30 minutes. Combine olives and herbs in a bowl. Lightly brush each dough piece with oil; sprinkle with olive mixture and season with salt and pepper. Bake, one at a time, until golden brown, about 15 minutes each.

Ultimate Bagel Brunch

Ultimate Bagel Brunch

Ultimate Bagel Brunch

Beet Cured Salmon

Bagels

Aleppo Chive Cream Cheese

Fennel Seed Lemon Cream Cheese

Everything Cream Cheese

Sliced Red Onion, Tomato, Cucumber

Capers

Dill

Creamy Potato Stacks with Garlic, Thyme, and Parmesan

Creamy Potato Stacks with Garlic, Thyme, and Parmesan

Creamy Potato Stacks with Garlic, Thyme, and Parmesan

1½ cups heavy cream

1 sprig fresh thyme

2 garlic cloves, minced

½ tsp. nutmeg

2 lbs. medium russet potatoes (about 4-5), peeled and sliced â…› to 1/16 inch thick

1 tsp. salt

½ tsp. black pepper

freshly grated Parmesan cheese

Preheat the oven to 375F. Spray 12 cup standard muffin pan with nonstick cooking spray. In a small sauce pan, whisk together cream, thyme, garlic, and nutmeg. Bring to a slow simmer and remove from the heat. You want the cream just heated through. Discard the thyme. Toss the potato slices with salt and pepper and layer into stacks in the prepared muffin cups, filling each one to the top but not over the top. Spoon cream over each potato stack, filling almost to the top. You will have couple or so slices exposed. Sprinkle with parmesan cheese. Bake for 25-30 minutes or until the potatoes are knife tender and golden brown on top. Remove the muffin pan from the oven and let sit for 5 minutes. Run a knife around the edges to loosen up the stacks and carefully remove to a serving platter. Serve immediately.

How to Throw the Ultimate Bagel Brunch

How to Throw the Ultimate Bagel Brunch

How to Throw the Ultimate Bagel Brunch

 

Bagels

 

Start with homemade bagels if you have the time! If not, no worries you can buy fresh bagels the same morning you plan on having your breakfast or brunch. Plan on 1 ½ per person.

Consider Mini Bagels

Make or buy a variety! A batch of plain is a must but I always include whole wheat, sesame, everything, onion, egg, cinnamon raisin, etc.

Keep a toaster handy for those who like a toasted bagel.

Toppings

 

butter

Variety of cream cheeses (plain, scallion, lox, etc)

Horseradish Dill Schmear

Berry & Cinnamon

Maple-Spiced Pumpkin

Variety of jams

Nut Butter / Nutella

Nuts (sliced Almonds, glazed Pecans, chopped Walnuts, etc.)

Sliced Fruit

Smoked salmon

Salmon Roe

Bacon

Tuna salad

Egg salad

Hummus

Scrambled eg

gs or Sliced Hard Boiled Eggs

Sliced cucumbers

Thinly sliced radishes

Sliced tomatoes

Roasted Red Pepper

Avocado

Capers

Scallions

Red onion, sliced thinly

Sprouts

Fresh dill or chives

Lemon Wedges

Everything Bagel Seasoning

Sides

 

Fruit Salad

Strawberry-Rhubarb Salad with Mint and Hazelnuts

Citrus Wedges

Caprese Salad / Cantaloupe Caprese

 

Drinks

 

Coffee

Creative Coffee Cart Station

Tea

Juice (Orange, Grapefruit, Cranberry)

Cocktail

Mimosas (DIY Mimosa Bar)

24th Street Spritz

DIY Sparkling Bar

Bûche de Noël Log

Bûche de Noël Log

Bûche de Noël Log

6 egg whites
3/4 C. sugar
6 egg yolks
3/4 C. flour
1 C. canned pumpkin
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
8 oz. cream cheese
1/2 C. confectioner’s sugar
1/4 C. chopped pecans, toasted
2 T. each butter and milk
1 tsp. vanilla

Prepare 15″ x 10″ x 1″ jellyroll pan. Spray with non-stick cooking spray; line with wax paper; spray again. Beat egg whites until soft peaks form. Gradually add 1/4 C. sugar, beating until stiff peaks form when beater is raised. Set aside. Beat yolks at high speed gradually adding 1/2 C. sugar until very thick. At low speed, beat in flour, pumpkin, baking powder, cinnamon and nutmeg. Fold mixture into egg whites. Spread into jellyroll pan. Bake at 375º for 15 minutes or until surface springs back when gently pressed with fingertip. Turn out on towel sprinkled with confectioner’s sugar. Remove wax paper. Roll up starting with short end. Cool on rack 1 hour, seam side down. In bowl beat cream cheese with confectioner’s sugar, pecans, butter, milk and vanilla. Unroll cake. Spread cheese mixture to within 1-inch of edges. Roll cake; place seam side down on serving plate. Chill at least 1 hour. Makes 10-12 servings. Refrigerate leftovers.

Pile o’ Presents Cheeseballs

Pile o’ Presents Cheeseballs

Pile o’ Presents Cheeseballs

1/2 C. (1 stick) unsalted butter, at room temperature
24 oz. (3 packages) cream cheese, at room temperature
2 T. lemon juice
1 1/2 tsp. Worcestershire sauce
1/4 tsp. ground red pepper
1/2 tsp. sea salt
1/2 tsp. fresh ground white pepper

8 oz. sharp cheddar cheese, finely grated
3/4 C. dried cranberries, finely chopped
2 T ginger apple chutney (or other flavorful chutney)
6-8 oz. feta cheese, crumbled
1 shallot, finely chopped (should yield about 1/4 c)
1 C. finely chopped pecans
8 oz. chèvre
1/2 C. green onions, finely chopped (whites & greens)
1/3 C. fresh parsley, finely chopped
Additional dried cranberries, green onions, parsley leaves, and pecan halves to “wrap” packages
Various crackers for serving


Combine butter, cream cheese, lemon juice, Worcestershire sauce, red pepper, salt, and white pepper in a large bowl. Mix well until smooth & creamy. Divide the mixture evenly into three separate bowls, using the original mixing bowl for one third. To the first bowl, add the cheddar, cranberries, and chutney and mix well. To the second bowl, add the feta, shallot, and pecans and mix well. To the third bowl, add the chèvre, green onions, and parsley and mix well. Find a serving platter large enough to hold three cheeseballs and crackers and set aside. Stretch out a piece of plastic wrap to about 2 feet long. Scoop the contents of one bowl onto the plastic wrap and fold the wrap around the cheese. Mold the cheese to the desired shape using your hands. Gently pull the plastic wrap away from the cheese and carefully place the cheeseball onto the serving platter. Repeat with new plastic wrap for the other two mixtures, shaping each one slightly differently to make your pile of packages more interesting. Refrigerate for at least one hour. After an hour, the cheeseballs should be fairly firm.  Wrap your packages by arranging the additional cranberries, green onions, parsley leaves, and pecan halves (each to their respective flavor) as you would ribbons and bows. Use your creativity! Return the cheeseballs to the fridge until 1 hour prior to serving. Remove one hour prior to serving. Arrange crackers around the cheeseballs, providing an additional bowl of crackers on the side.

Yellow Tomato Virgin Bloody Maria

Yellow Tomato Virgin Bloody Maria

Yellow Tomato Virgin Bloody Maria

3 lbs. yellow tomatoes, peeled and cut into large pieces

1 or 2 green jalapeno peppers, stem removed and cut into large pieces

1 lemon, cut into wedges

1 oz. fennel spice rub

6 fennel fronds

Gray sea salt

In a stainless steel mixing bowl, toss the tomatoes with a little gray salt followed by the jalapeno pepper. Juice the mixture through a juice extractor (such as a Juiceman) then pour the mixture into a pitcher. Refrigerate. This can be done up to six hours before serving. Rub the top rims of the glasses with a lemon wedge, and dip the rims in a saucer filled with the fennel spice. The spice will cling to the rim of the glass and flavor the drink as you sip. Fill the glasses with ice. Pour the tomato juice into each glass about an inch from the top. Garnish each with a fennel frond.

Prime Rib Roast

Prime Rib Roast

Prime Rib Roast

1 (3 to 4-lb.) bone-in rib-eye roast

Kosher salt and freshly ground black pepper

1/4 C. olive oil

Gravy:

1 large shallot, finely chopped

1/2 bottle drinking red wine, such as Malbec

5 C. beef stock

 

Preheat oven to 400 degrees F. Using a heavy hand, season rib-eye roast with salt and pepper on all sides. Heat olive oil in a large Dutch oven or a roasting pan. Place beef in hot pan and sear until deep golden brown on all sides. Transfer the pan to the oven and roast for about 15 minutes per lb. for medium-rare, making an approximate hour of cooking time. Remove the pan from oven and transfer the beef to a cutting board. Allow meat to rest for at least 15 minutes, tented with foil, before carving. Pour off excess fat from the Dutch oven (reserve for Thyme for Yorkshire Pudding, if desired) and place on the stovetop over medium heat. Add shallots and cook until soft and brown, about 4 to 6 minutes. Deglaze the pot with 1/2 C. of the wine, scraping up browned bits from the bottom. Add remaining wine, bring to a boil and reduce by half. Add stock and simmer until reduced again by about half. Pass the gravy through a fine mesh sieve and return to the pan. Bring back to a boil, then lower the heat and simmer until desired gravy consistency is reached. Taste for seasoning and adjust, if necessary. Carve beef against the grain, into thin slices, and serve with gravy.

Red Cider Zipper

Red Cider Zipper

Red Cider Zipper

1 quart apple cider, preferably fresh
8 whole cloves
8 allspice berries
3 cinnamon sticks
3 inches of fresh ginger, sliced about 1/4 inch thick
5 orange slices, including rind
4 tea bags of red hibiscus and rosehip herbal tea, such as Red Zinger or Tazo Passion
2 C. boiling water
1 tsp. honey (optional)
9 fluid oz. apple brandy (optional)
Orange or Angostura bitters (optional)

Pour the cider into a medium saucepan with all of the spices, the ginger, and the orange slices. Bring to a low boil on medium-high heat, then reduce the heat to simmer gently for 20 minutes. Meanwhile, steep the four tea bags in two C. boiling water for 5 minutes. Remove tea bags, stir in the honey, if using, and set aside. After the cider has simmered for 20 minutes, pour the herbal tea into the cider. Serve immediately or leave to mull further on low heat until ready to drink. For a cocktail, ladle 6 oz. cider into a mug or hot toddy glass. Stir in a shot (3 T.) of apple brandy and two or three dashes of bitters.

Salted Olive Crisps (Croquets Sales Aux Olives)

Salted Olive Crisps (Croquets Sales Aux Olives)


½ C. all-purpose flour
½ C. whole wheat flour
1 tsp. granulated sugar
½ tsp. dried thyme
½ tsp. sea salt
½ tsp. baking soda
½ tsp. black pepper
1 C. buttermilk
â…“ C. almonds, coarsely chopped
â…“ C. pitted olives, coarsely chopped

Preheat oven to 350 degrees Fahrenheit. Lightly oil a 9-inch loaf pan and line with parchment paper. Whisk flours, sugar, thyme, sea salt, baking soda, and black pepper in a large bowl. Stir in buttermilk. Fold in almonds and olives. Pour batter into prepared loaf pan. Bake for 30 minutes. Remove from oven. Decrease oven to 325 degrees Fahrenheit. Slice loaf into ¼ inch thick slices or thinner, if possible. Lay the slices in a single layer on a parchment lined baking sheet. Bake for another 30 minutes, flipping halfway through, or until both sides are golden brown. Let cool on a wire rack.

Butternut Squash Chips with Cranberry Toppings

Butternut Squash Chips with Cranberry Toppings

1 ½ lb (1 medium) butternut squash
2/3 T. oil – walnut oil would be nice
2 tsp. finely chopped fresh sage leaves (6–7 leaves)
½ tsp. ground black pepper
½ tsp. finely chopped fresh rosemary
½ tsp. kosher salt
¼ tsp. ground white pepper
2 T. finely chopped dried cranberries
1 T. honey
½ tsp. freshly squeezed lemon juice
Coarse salt, such as Celtic or Maldon sea salt
Fresh rosemary for garnish

Preheat your oven to 350°F, with the racks positioned in the upper and lower thirds. Line two baking sheets with parchment paper or silicone baking mats and spray or lightly brush them with some of the oil. To prepare the squash, remove about ½ inch from the top and bottom. Divide it into two sections where the neck meets the seed bulb, then remove the skin with a sturdy vegetable peeler or a paring knife. If you plan to use the seed bulb, scoop out the seeds. Cut each section into even, â…› inch slices, about as thick as two stacked quarters. A Mandoline or food processer would be helpful here. If the flesh around the seed bulb is less than ½ inch thick, save it for another use. In a wide pot or deep skillet, bring about 2 quarts of water to a boil. Place a bowl of ice water near your cooktop. Cook the squash in 2 batches, boiling each for 1½ to 2 minutes. Don’t overcook them or they’ll break apart. Carefully scoop the slices into the ice water. Lay the slices on a kitchen towel and pat them completely dry.
In a mixing bowl combine the sage, black pepper, rosemary, salt, and white pepper. Pour the oil into another bowl for brushing. Combine the cranberries, honey, and lemon juice and set the mixture aside. Arrange the slices in a single layer on the prepared baking sheets so that they’re close but not touching. Brush them generously with the oil, flip and brush the other side, and then sprinkle them with some of the herb mixture. Bake the slices for 15 minutes, flip them and sprinkle them with more of the seasoning, then rotate the baking pans and return them to the oven on opposite racks. Continue cooking the chips until they’re a deep amber-brown and crisp—10 to 15 minutes longer, depending on thickness. Check the chips frequentl – they can burn quickly – and remove the ones that finish early. Note: The chips will get crisper as they cool. To serve, spread the chips on a platter and drizzle them with the cranberry topping, coarse salt, and fresh rosemary.

You can use other winter squash for this recipe – kabocha, delicata, acorn – but I think the butternut squash was custom-designed for chip-making. Its neck section yields perfect rounds, and its sturdy, dense flesh makes it easy to handle. Look for a squash that has a long, straight neck and a small seed bulb on its end.

Fry. Butternut squash chips fry up nicely in a couple of minutes in hot oil! Par-boil and dry the slices as described above, then follow a basic frying technique

DIY Sparkling Bar

DIY Sparkling Bar

DIY Sparkling Bar

Sparkling Wine: Because you obviously need the base product, right? Rather than grabbing your usual bubbly, we recommend offering up a few variations of bubbles for your guests to experiment with. A dry Cava, fruit-forward Prosecco or fizzy sweet Moscato d’Asti will have all of your dry-sweet bases covered, as well as a varying range of textural bubbles.

 

Mixers: Take your OJ to the next level by adding some additional juice options and fresh-fruit purées to your bar. Peach purée is a classic; your same Bellini lovers will also appreciate the juicy goodness of a sweet apricot purée. Apple juice, orange juice and red grapefruit juice are necessities, though if seasonally available, swap out that apple juice for a freshly squeezed cider.

 

 

Fresh Fruit: The only time we’re happy to be finished with a drink is if there’s booze-soaked fruit at the bottom. Providing an array of fresh raspberries, strawberries, blackberries and blueberries will provide a sweet finish to your guest’s glass. Keep a stash of frozen berries on the side to double as ice cubes; fresh, fruity and won’t water down your bubbly creations.

 

Herbs: Adding fresh herbs to your creations will add a layer of flavor complexity to the beverage, as well as provide it with stunning aromatics. Fresh basil, rosemary and mint leaves are great choices for those who’d normally be intimidated by adding greens to their glass — though once you try it, you’ll be hooked.

 

Lemons & Limes: A fresh squeeze of lemon or lime not only provides garnish to the glass; it actually plays off the other components that make up cocktails as well. The acid in citrus meshes with alcohol in wine and sugar in juices to create an equally balanced final product. Slice up some lemon and lime wedges for a pop of flavor — and color — to add to your guest’s creations.

 

St. Germain: St. Germain is an elderflower-based liqueur produced in France. The light, floral flavors add a classy component to any of your sparkling wine cocktails. Plus, the bottle will look gorgeous on your creation station bar cart.

Fig Preserve Glazed Quail

Fig Preserve Glazed Quail

1 (2.25-pound) butternut squash, halved and seeded
1 T. olive oil, plus more for rub
½ tsp. salt
½ tsp. crushed red pepper
¼ tsp. ground black pepper
1 T. honey
¼ tsp. grated fresh nutmeg
â…› tsp. ground allspice
4 semi-boneless quail
Wooden skewers, soaked in water for 30 minutes
1½ to 2 C. Herbed Cauliflower Couscous (recipe follows)
Louisiana Fig Glaze (recipe follows)
Cane Vinegar Fennel (recipe follows)
Bacon Marmalade (recipe follows)

Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. Drizzle flesh of squash with oil, and season with salt and peppers. Place squash, cut side down, on prepared pan. Roast until squash is tender, 45 to 60 minutes. Let stand until cool enough to handle. Scoop out flesh into the work bowl of a food processor. Add honey, nutmeg, and allspice; process until smooth. Adjust consistency with either water or olive oil, if necessary. Taste, and add additional salt and peppers, if desired. Set aside. Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). Preheat oven to 400°. Lay quail on a cutting board, and straighten skin and limbs. (This allows for better grilling and presentation.) Pat dry with paper towels. Pin wings back at joints, and by gently tucking at joints, and skewer. Repeat with legs, crossing at the ankle and skewering to hold shape. Rub outside of quail with oil, and season with salt and pepper. Pick your presentation side (the prettier of the two sides), and place it on the grill first, making sure as much of the surface area of the bird is touching the grill as possible. Turn, and repeat procedure. Let quail stand until cool enough to handle. Fill cavities with Herbed Cauliflower Couscous. Place quail in a cast-iron skillet, and brush with Louisiana Fig Glaze. Bake until an instant-read thermometer inserted in thickest portion registers 165°. Remove from oven, and glaze again. On serving plates, add a spoonful of butternut squash and Cane Vinegar Fennel; top with a quail. Add Bacon Marmalade, and serve.

Herbed Cauliflower Couscous

3 C. chopped cauliflower florets
2 T. unsalted butter
½ tsp. salt
¼ tsp. ground black pepper
3 T. minced fresh sage leaves
1 T. minced fresh thyme leaves

1.In the work bowl of a food processor, place half of cauliflower; pulse until grainy. Set aside. Repeat with remaining cauliflower and any large pieces from first batch.
2.In large skillet, heat butter over medium-high heat; in batches, add enough cauliflower to cover bottom of skillet. Add water to coat skillet, and season with salt and pepper. Cover and cook until cauliflower is tender, 3 to 5 minutes. Drain cauliflower, and reserve in a large bowl. Repeat with remaining cauliflower. In a large bowl, combine cauliflower, sage, and thyme; toss. Serve immediately, or let stand until cool.
Louisiana Fig Glaze

1 (11.75-oz.) jar fig preserves (about 1 C.)
¼ C. rice wine vinegar
2 T. extra-virgin olive oil

In a large bowl, whisk together fig preserves, vinegar, and oil, breaking up any figs left whole or in chunks, until combined.

Cane Vinegar Fennel

¼ C. cane vinegar
1 T. cane syrup
½ shallot, minced
1 clove garlic, minced
â…› tsp. kosher salt, plus more to taste
â…› tsp. ground black pepper, plus more to taste
½ C. canola oil
½ large fennel bulb, fronds removed and reserved

In the container of a blender, combine vinegar, cane syrup, shallot, garlic, salt, and pepper; pulse to combine. With blender running on medium speed, slowly add oil, and process until emulsified. Add additional salt, if desired. Cover and refrigerate until using.
2.Cut fennel bulb in half lengthwise, and remove core. Thinly slice crosswise, and place in a bowl of ice water.
3.About 20 minutes prior to plating, pick some of the reserved fronds, and place in a large bowl. Drain fennel, and place on a paper towel-lined plate. Add fennel to fronds, and drizzle with vinaigrette; toss to dress. Taste, and adjust salt and pepper.
Bacon Marmalade

½ pound bacon, cut into ¼-inch pieces
1 large sweet yellow onion, diced
2 T. firmly packed brown sugar
2 T. apple cider vinegar

In a large skillet, heat bacon over medium heat; cook until bacon drippings have rendered. With a slotted spoon, remove bacon from pan, and reserve. Reserve 3 to 4 T. bacon drippings. Add onion, and cook until translucent. Return reserved bacon to pan. Add brown sugar and vinegar, and cook until mixture has thickened to a glaze. Serve warm. Can be made up to 7 days ahead.

 

Holiday Dungeness Crab Feast

Holiday Dungeness Crab Feast

Start with garlic-and anchovy-laced bagna cauda for dipping raw veggies and crusty bread, followed by cracked crab and pasta in a homemade tomato sauce redolent of garlic and basil.

Juicy and briny-sweet, Dungeness is celebration food. Any evening that begins with crabcakes instantly feels festive and special. And cracked crab is great to eat with close friends and family or with people you’d like to get to know better ― because it requires rolling up your sleeves and diving in with both hands.

What could be more fun than that? Reach across the table for legs and claws and just a little more dipping sauce, dig out morsels of meat, and go for it.

Cracked Crab with Lemongrass, Black Pepper, and Basil

2 stalks fresh lemongrass, ends trimmed and coarse leave

FS=Randy Mon

s discarded
2 T. chopped fresh ginger
1 T. chopped garlic
1/4 C. honey
1/4 C. reduced-sodium soy sauce
1 1/2 T. freshly ground black pepper
3 fully cooked Dungeness crabs (about 2 lbs. each), cleaned, legs cracked, and bodies quartered
3 T. peanut oil or vegetable oil
1 C. loosely packed cilantro sprigs
1 C. loosely packed Thai basil leaves or small regular basil leaves

 

Chop lemongrass. Put in a food processor with ginger and garlic; whirl until minced. Scrape into a large bowl and stir in honey, soy sauce, and pepper. Add crabs and stir to coat well. Cover, then chill at least 15 minutes or up to 1 hour. Pour oil into a 14-in. wok or a wide 8- to 10-qt. pot over medium-high heat. With a slotted spoon, add crabs (reserve marinade). Cover and cook, stirring often, 5 minutes (omit this cooking time if using fully cooked crabs). Uncover pan, add marinade, and cook, stirring often, until crabs are steaming and meat is opaque, about 5 minutes. Stir in cilantro and basil, then transfer crabs and juices to a serving bowl.

Ultimate Crabcakes

4 ounces sea scallops
2 T. lightly beaten egg
3 T. heavy whipping cream
1 pound (3 cups) shelled cooked crab
2 T. diced (1/4 in.) red bell pepper
2 T. diced (1/4 in.) yellow bell pepper
2 T. finely chopped cilantro
3 T. finely chopped chives, divided
2 tsp. green hot sauce, such as Tabasco
1/4 tsp. salt
1/4 tsp. cayenne
2 T. olive oil
Devil Sauce

In a food processor, pulse scallops and egg just until scallops are chopped. With motor running, pour in cream and whirl until smooth. Scrape scallop mixture into a bowl. Stir in crab, bell peppers, cilantro, 2 tbsp. chives, the hot sauce, salt, and cayenne, breaking up most large chunks of crab. Lay an 18-in. sheet of parchment paper on a work surface. Scoop 6 equal mounds of crab mixture onto parchment. Shape each into an even cake about 1 1/4 in. thick, using your fingers or, for neater sides, a 2 1/2-in.-diameter ring mold. Pour olive oil into a 12-in. nonstick frying pan and heat over medium-low heat. Using a thin, flexible spatula, carefully transfer cakes to pan. Cook, turning once, until nicely browned and no longer wet in center, about 10 minutes total. Divide crabcakes among 6 warm plates, scatter with remaining 1 tbsp. chives, and serve with Devil Sauce.
Devil Sauce

3/4 C. mayonnaise
1/2 tsp. ground coriander
About 1 tsp. red hot sauce, such as Tabasco

In a small bowl, stir together mayonnaise, coriander, and 1 tsp. hot sauce. Taste and add more hot sauce if you like.

Pretty Prosciutto & Fig Toasts

Pretty Prosciutto & Fig Toasts

Pretty Prosciutto & Fig Toasts¼ C. Fig Preserves
2 T. Mascarpone Cheese
2 slices Bread, Toasted
¼ lb. Prosciutto, thinly sliced
1 T. chopped Fresh Basil

In small bowl, stir together fig preserves and mascarpone until creamy. Spread on toast and layer slices of prosciutto on top. Sprinkle with basil. If you have fresh figs, slice one and add on top.

Peppercorn Beef Tenderloin

Peppercorn Beef Tenderloin

1 (4-pound) beef tenderloinPeppercorn Beef Tenderloin
1/2 C. Low-sodium soy sauce, divided
2 tsp. Freshly Ground pink peppercorns
2 tsp. Freshly Ground green peppercorns
2 tsp. Freshly Ground black peppercorns
2 tsp. Ground Ginger
1-1/2 tsp. Ground Cardamom
8 Cloves Garlic, minced
Vegetable Cooking Spray
Curly Endive (optional)
Orange Rind Strips (optional)

Trim fat from tenderloin. Combine 2 T. soy sauce and next 6 ingredients; stir well. Rub tenderloin with soy sauce mixture. Combine tenderloin and remaining 1/4 cup plus 2 T. soy sauce in a large zip-top heavy duty plastic bag. Seal bag; marinate in refrigerator 8 hours, turning bag occasionally. Remove tenderloin from bag, reserving marinade. Fold under 3 to 4 inches of small end. Place tenderloin on a broiler rack coated with cooking spray; place rack on a broiler pan. Insert meat thermometer into thickest portion of tenderloin. Bake at 425 deg for 45 minutes or until meat thermometer registers 140 deg (rare) or 160 deg (medium), basting tenderloin frequently with reserved marinade. Place tenderloin on a large serving platter, and let stand 10 minutes before slicing. Garnish with curly endive and orange rind strips, if desired. Yield: 14 servings (serving size: 3 ounces).

Basque Beef Tenderloin Crostini

Basque Beef Tenderloin Crostini

Basque Green Sauce:

4 chopped garlic cloves 

 2 bay leaves 

 4 jalapeños (seeds removed if desired, and chopped) 

 1/2 teaspoon sea salt 

 2 tablespoons sherry vinegar 

 1/4 cup finely chopped fresh parsley leaves 

 2 tablespoons finely chopped fresh oregano leaves 

 2 tablespoons finely chopped fresh basil leaves 

 1/4 cup extra-virgin olive oil  

In a blender, place garlic, bay leaves, jalapeños, sea salt, and sherry vinegar. Blend until smooth. Transfer purée to a medium bowl. Add parsley, oregano, and basil, and stir to combine. Whisk in olive oil.

crostini

1 tablespoon finely grated orange zest
1 1/2 teaspoons chili powder
1 teaspoon sea salt
1 (1 1/2-pound) center-cut beef tenderloin, trimmed
1 tablespoon olive oil
24 thin slices of an 8-ounce French baguette (about 1/2-inch thick), toasted

Basque Green Sauce

Assortment of fresh herbs and greens, as desired (try arugula, basil, etc.)

In a small bowl, combine orange zest, chili powder, and salt. Rub tenderloin with spice mixture. Set aside for 30 minutes. Preheat oven to 450°.. In a large ovenproof skillet, heat oil over medium-high heat. Sear the beef on all sides until it is brown and caramelized, about 4 minutes per side (12–16 minutes total). Transfer skillet to oven and roast until an instant-read thermometer registers 125° for medium-rare (15–20 minutes). Transfer beef to a cutting board to rest for 20 minutes, then thinly slice. Top each baguette slice with sliced beef, about 1 teaspoon green sauce, and, if using, herbs.

Herb-Roasted Tenderloin with Sautéed Mushrooms

Herb-Roasted Tenderloin with Sautéed Mushrooms

herb-tenderloin-hl-1046862-x1 tablespoon Dijon mustard
1 1/4 teaspoons dried herbes de Provence, divided
1/2 teaspoon freshly ground black pepper, divided
3 garlic cloves, minced
1 (1 1/4-pound) center-cut beef tenderloin
Cooking spray
2 teaspoons butter
2 (4-ounce) packages presliced exotic or button mushrooms
1/2 teaspoon salt
1/2 cup low-salt beef broth
2 tablespoons brandy

Preheat oven to 350°. Combine mustard, 1 teaspoon herbs, 1/4 teaspoon pepper, and garlic, and coat beef with mixture. Heat a large ovenproof skillet coated with cooking spray over medium-high heat. Add beef; cook for 2 minutes on 1 side or until browned. Turn beef over. Transfer beef to oven; bake at 350° for 27 minutes or until desired degree of doneness. Remove beef from pan; cover loosely with foil. Melt butter in pan over medium heat. Add mushrooms, 1/4 teaspoon herbs, 1/4 teaspoon pepper, and salt; cook 5 minutes or until tender, stirring frequently. Add broth and brandy; simmer 4 minutes or until slightly thick. Cut beef crosswise into 8 pieces; serve with mushrooms.

Yield: 4 servings
Calories: 363
Fat: 23g
Fiber: 1g

Rosemary Garlic Roast Chicken With Pecan Cranberry Chutney

Rosemary Garlic Roast Chicken With Pecan Cranberry Chutney

garlic-rst-chicken-hl-1133784-x2 (3 1/2- to 4-pound) whole chickens, raw with skin
1/2 cup stone-ground mustard
2 large garlic cloves, minced
3 tablespoons chopped fresh or 1 tablespoon dried rosemary
1 cup bottled cranberry chutney (such as Crosse & Blackwell, www.crosseandblackwell.com) or cranberry relish
1/4 cup chopped pecans, toasted

Preheat oven to 375°. Rinse chickens with cold water; pat dry with paper towels. Place chickens, breast sides up, on a rack in a large shallow foil-lined roasting pan or broiler pan. Starting at neck cavity of chicken, loosen skin from breast and drumsticks by inserting fingers between skin and meat and pushing gently. Combine the mustard, garlic, and rosemary; rub evenly under loosened skin, and rub over breast and drumsticks of each chicken. Bake at 375° for 1 hour and 20 minutes or until internal temperature of thigh is 175°. Transfer chickens to a carving board; let stand 5-10 minutes (temperature will rise to 180°). Combine chutney and pecans in a small bowl. Carve the chickens; transfer to serving plates. Serve with chutney mixture

Herb & Spice Crisps

Herb & Spice Crisps

spicecrispsPhyllo Dough, thawed, kept moist under damp towel
Butter, Melted
White Wine
Salt
Various fresh herbs
Spices

Mix liquid butter and white wine at a ratio of 1:1. Cut the dough sheets in squares of approx. 23 cm by 17 cm. Put some of the butter-and-wine-mixture on one half of the sheet. Place small leaves of herbs at the edge of the sheet and salt the coated side. Put the dry half of the dough sheet on the coated half and press both together. Coat one third of the sheet again with the butter mixture and fold it. Now again coat the half of the sheet with the mixture and fold for the last time. Press the sheet layers together and coat the herbal outside of the bar with butter.

Preheat the oven to 160 degrees C with circulating air and bake the bars for approx. 3 to 4 min. on each side. Start with the butter-coated, herb side facing down. When the bars turn golden, remove them from the oven and carefully wipe remaining oil with a kitchen paper from the bar’s surface. If you want the bars to be extremely thin, cut the sheets only half as wide as specified above and omit the first folding step.

Deviled Egg Spread

Deviled Egg Spread

devilled egg spread1 dozen large eggs

2 tablespoons white vinegar

1 cup mayonnaise

1 tablespoon yellow mustard

Salt & pepper

Paprika for dusting

 

In a large saucepan, cover the eggs with cold water; make sure the water is a good inch above the eggs. Add in the vinegar. Bring to a rapid boil. Cover the saucepan and remove it from the heat. Let it stand for 15 minutes. Drain the water from eggs and cool them under cold running water. Shake the pan vigorously to crack the shells. Let the eggs cool in the water.

 

Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.

Antipasto Salad Kabobs

Antipasto Salad Kabobs

antipasto-kabobs2

 

(2) 7 oz. containers fresh small mozzarella balls

(2) 4 oz. packages prosciutto

1/2 lb. genoa salami, sliced thin

(1) 12 oz. jar roasted red peppers

(1) 6 oz. can of black olives, or use the fresh cured olives from the olive bar at your grocery store

1 bag of leaf lettuce, any kind you like

 

Lay out all you ingredients on a cutting board. Alternate the ingredients onto the skewers on any pattern you like, adding lettuce leaves after every few ingredients. Drizzle with balsamic vinaigrette or serve with dressing for dipping on the side.

 

 

 

Steak with Wine Sauce and Potato Gratin

Steak with Wine Sauce and Potato Gratin

edf_oct06_meat_steak_vertButter, for baking dish

1 1/2 C. heavy cream

5 oz. soft goat cheese, crumbled

1 garlic clove, minced

Coarse salt and ground pepper

1 1/2 lb. baking potatoes, (about 3)

4 flatiron or top blade steaks, (6 to 8 oz. each and 1 inch thick)

1 C. dry white wine

1 T. Dijon mustard

2 T. capers, drained

Preheat oven to 375 degrees. Butter an 8-inch square (2-quart) baking dish; set aside. In a large saucepan, combine cream, goat cheese, and garlic; season with salt and pepper. Peel potatoes and slice crosswise 1/8 inch thick; add to cream mixture as you work. Bring to a boil. Reduce to a simmer; cook until potatoes are crisp-tender, 12 to 15 minutes. Transfer mixture to prepared baking dish; using a spatula, press potatoes into cream to cover. Place dish on a rimmed baking sheet; bake until golden and potatoes are tender, 20 to 25 minutes. Fifteen minutes before potatoes are finished baking, heat a large skillet over medium-high. Season steaks on both sides with salt and pepper; cook, 6 to 7 minutes per side for medium-rare (if browning too quickly, reduce heat when cooking second side). Transfer to a plate, cover loosely with aluminum foil, and set aside. Keep skillet with any browned bits for wine sauce. Make wine sauce: Add wine to skillet; boil over medium-high heat until syrupy, 3 to 4 minutes. Whisk in mustard. (For a smoother sauce, pour mixture through a fine-mesh sieve, discard any browned bits, and return liquid to skillet.) Stir in capers and any juices from resting steaks; season with salt and pepper. Serve steaks with wine sauce and potato gratin.

 

Yield:

Calories:

Fat:

Fiber:

 

 

Rosemary Hazelnut Cheese Shortbread Crackers

Rosemary Hazelnut Cheese Shortbread Crackers

1/2 cup (1 stick) unsalted butter, softened to room temperature

8 ounces grated cheese (I used a mix of sharp cheddar, aged gouda, and a wee bit of Romano)

1 tablespoon minced fresh rosemary leaves

1 teaspoon coarse salt (or less, if your cheese is particularly salty)

1 cup all-purpose flour

scant 1/2 cup chopped hazelnuts

 cracker pile

In a large bowl or a stand mixer, beat together the butter, cheese and rosemary until well combined (using a paddle attachment or a wooden spoon). Add the salt and flour, mix well, then add the nuts. Mix until it comes together into a smooth dough (you can sprinkle in a bit of water if needed — mine didn’t).  Roll the dough into two logs (of the diameter you favor for crackers — I went with ~ 1 1/2-inch), and wrap in parchment or plastic. Chill in the refrigerator until firm, at least one hour (and overnight is fine too, if it works better).  When you’re ready to bake, preheat your oven to 325° Fahrenheit. Line two baking sheets with parchment, or grease them well. With a sharp knife, slice into thin rounds (~1/4-inch), and place on the cookie sheet with a bit of space between (they shouldn’t spread that much). Bake until lightly golden on the edges, ~15-20 minutes. Transfer to a rack to cool fully, then store in an airtight container until party time.

Asian Sticky Salmon

Asian Sticky Salmon

compsalmon1 whole side salmon

2 T. each soy sauce, honey and rice wine vinegar

4 T. hoisin sauce

2 star anise

2 tsp. each Thai 7 spice and Thai fish sauce

2 garlic cloves, crushed

Chopped coriander, finely chopped red chile and lime wedges, to serve

 

Start preparing your salmon recipe by mixing all the marinade ingredients together. Place the salmon on a large piece of foil, bring the edges up to form a boat around it, pour over the marinade and scrunch the edges together. Leave in the fridge to marinate for at least 6 hours, or overnight if you have time.

To cook, heat the oven to 220 C, 200 C fan, 425 F, gas 7. Remove the salmon from the marinade and place on a very well-oiled double piece of foil, in a roasting tin. Roast in the oven for 15 to 20 minutes, depending on whether you want it opaque in the middle or completely cooked. Meanwhile, transfer the marinade to a pan, bring to the boil and simmer for a few minutes until thick and syrupy. Pour over the salmon for the last 5 minutes of cooking, then when sticky and slightly caramelized, transfer to a serving platter and scatter with coriander and chile. Serve this simply delicious salmon recipe with lime wedges on the side.

 

Souped Up Party

Souped Up Party

Soup spells comfort ― in my dictionary, anyway ― and that’s exactly what many people yearn for after the overindulgent holiday season. A mug or bowl of steaming broth can soothe frayed nerves and recharge party conversation to get the new year off to a happy start. Best of all, a selection of soups is a simple way to entertain casually. Our flavorful soups range from thin to thick, and all make enough to feed a crowd ― they can even be made in advance. Make one soup for 8 to 12 guests, or serve all four for a big group.

Fruit and Cheese Platter
Sausage & Tortellini Soup
Cilantro Lime Chicken Soup
Steak and Mushroom Soup
Leek & Fennel Chowder with Smoked Salmon
Creamy Garlic Spinach Soup with Garlic Croutons
Soup Toppers
Herbed Foccacia sticks, crusty breads, Cheese Twists, breadsticks, Mini Muffins and/or rolls
Butter and/or EVOO
Petite Desert Options – Small Wedges of Brownies or Cheesecake, A good Chocolate Bar, Fruit

5 Fool-Proof Super Bowl Parties

5 Fool-Proof Super Bowl Parties

Score big points at the Super Bowl celebration with any one of these five winning ideas.


Even if you’re not Tom Brady or Eli Manning, you can score big points with any one of these five winning party ideas. You’ll probably get penalized for excess celebration, but, hey, it’s the Super Bowl.

Party #1: Build a Bar

A food bar, that is. Instead of worrying about whether your friends are now vegetarian, lactose intolerant, doing low-carb or gluten-free, let everyone create their own individual dish by adding the topping of their choice.

• Taco Bar: Prepare a couple of hot fillings such as ground beef and chicken, and set out a basket of taco shells along with a variety of toppings.

• Hot Dog Bar: Grill the franks or brats, set out the buns, and let your guests top their dogs with sauerkraut, cheese, or chili. Make it interesting with a variety of gourmet mustards.

• Potato Bar: Bake a batch of potatoes and wrap them in foil to keep them warm. Or, bake ahead of time and reheat in the microwave. Set out bowls of various toppings and let everyone make their own loaded potato. Topping suggestions include chili, barbecue chicken or pork, shredded cheese, chopped green onions, sautéed bell pepper and onions, chopped jalapeno pepper, salsa, chutney, bacon pieces, butter, and sour cream. For more ideas on building food bars, see these related articles from Southern Living:

Southwestern Taco Bar
Hot Dog Bar

Party #2: Beer and Food Pairing

A beer and recipe-pairing party is perfect for a mixed crowd of those who want to watch the game and those who only want to watch the commercials. Those who don’t care about the game can entertain themselves by experimenting with specific pairings. The football fanatics can just enjoy the beer and great eats. When pairing beer with food, match like with like–mild lagers and lighter ales with delicate and subtle foods, and full-flavored ales with robust recipes. Mexican, Thai, Indian and German dishes are all good partners for beer. Usually the best beer to enjoy with a dish is the one from the country where the recipe originated. Read more from Cooking Light about serving beer and pairing it with recipes:

Brewing a Perfect Match
In Season: Beer

Party #3: Regional Play-Off

Who cares which team has the better players? Let’s focus on which region has the better food. Set up a “Best of New England” and “Best of the Big Apple” tasting menu. Pit one cuisine against the other, and see who comes out on top.

On one table, feature items such as Clam Dip, Cape Cod Clam Chowder, Boston Baked Beans , Boston Cream Pie, and Cranberry-Apple Crisp with Cinnamon-Maple Cream.

On a second table, serve an array of New York City favorites. We suggest classics like New York Cheesecake, Turkey Reuben Sandwiches, Soft Pretzels, Tony’s Hand-Tossed Pizza, and Smoked Salmon Bagels. Or, party larger than life and dish up Giant Ham-and-Pepper Salad Sandwiches, Giant Oatmeal Drop Cookies, and Giant Apple Napoleon.

Party #4: Progressive Dinner

Instead of moving to a different location for each course, stay in one place, but serve a different course during each quarter of the game. It’s a great way to organize a menu as well as the prep work. For example, serve cocktails and a few munchies such as Make-Ahead Snack Mix and Chesapeake Bay Party Nuts during the first quarter and a salad in the second quarter, preferable a salad that you can make the day before. A basic coleslaw is easy and great for a crowd. Start an entrée such as Slow Cooker Barbecue Beef Sandwiches early in the day and you won’t have to miss any of the game or the commericials. The meat will be ready just in time for the third quarter, and by the fourth quarter, everyone will be ready for dessert. We recommend Death by Caramel Bars for ardent football fans. If the game goes into Sudden Death, you’re on your own. Coffee, perhaps?

Party #5: Souper Bowls

Instead of going the usual chips and dips route, have a real hearty meal by making a couple of big pots of chili or soup. We suggest offering at least two choices–perhaps one with meat and one without. Try All-American Chili, Full of Veggies Chili, or Tortilla Soup, all of which can be made ahead and refrigerated or frozen. Set out bowls of topping and accompaniments such as oyster crackers, saltine crackers, tortilla chips, shredded cheese, chopped onion, sour cream, and yogurt. Serve the soup or chili in large coffee mugs if you don’t have enough bowls.

 

Party Penalties

 

Don’t get penalized for unsportsmanlike conduct when you’re hosting a Super Bowl Party. Here are some tips that keep you from getting benched.

 

• Buy more beer than you think you’ll need and keep it cold.

 

• Stock up on extra chips and in case the game goes into overtime.

 

• Let your friends contribute to the spread. There’s no point in you doing all the work.

 

• Keep cold foods cold and hot food hot so that no ones goes home with a food bug.

 

• Serve buffet-style and let guests use lap trays so that everyone can be in front of the television screen. That is, after all, the point of the party.

 

• Have another room available for those who don’t care about the score and just want to talk and eat. This will bring cheers from those who do want to pay attention to the game.

 

• Rethink the idea of fondue if you’ve got a rowdy crowd. Sharp fondue forks and flames don’t pair well with beer drinking.

 

• Turn your party into an over-nighter if some of your guests over-imbibe when their team wins or loses. They’ll thank you for it later.

Everything Lox Lunch

Everything Lox Lunch

Everything Lox Lunch

If I learned one thing in fifteen years as a New Yorker, it’s that bagels and lox are always the answer to a crowd descending on your tiny space. I am an everything on my bagel kind of girl: crème fraîche, lox, red onions, capers, chives—give me all the toppings. For company, or even your own family, put out a platter of the freshest bagels you can get (smaller, not larger, are usually better). Then be lavish with topping options.

 

BAGELS: Plan on one bagel per person. Include a variety; sesame and poppy seed seem to always go first, so buy extra. Skip the blueberry.

 

SOMETHING CREAMY’: Cream cheese is great, and crème fraîche is even better—it’s easier to spread one-handed. Opt for plain, and let the toppings shine.

 

SMOKED FISH: Cured lox or gravlax should be moist looking, and beautifully sliced, with plump flesh. Hot-smoked salmon and any other smoked fish you can get your hands on belong, too. We love ultra-smoky trout and tender smoked whitefish with its shimmery golden skin. Lay them on a platter with a small fork for self-service.

 

TOMATOES: Even pale, off-season tomatoes work in this spread, but if you can, opt for small heirlooms (less juicy than their meatier counterparts) or medium size brown tomatoes like Kumato. Slice them thin, and salt them.

 

ONIONS: Even if you don’t love them yourself, onions are a must. Go for thinly sliced red onions, raw or pickled.

 

CAPERS: The ultimate lox garnish, capers and caper berries add signature tang. Tiny capers or sliced caper berries can be slipped under layers of lox to stay put.

 

DILL: Any fresh herbs make this spread more gorgeous, but dill will shine for its delicate flavor.

 

 

 

Bacon-Wrapped Stuffed Dates

Bacon-Wrapped Stuffed Dates

Bacon-Wrapped Stuffed Dates

 

16-20 dates

8-10 strips of bacon

4 ounces of soft goat cheese

 

Pre-heat the oven to 400 degrees. With a paring knife, make a small cut in each date without slicing the entire thing all the way through (you just want to leave enough room to add goat cheese to the inside). If there are pits, remove them. Use a small spoon to fill each date with goat cheese. Cut each piece of bacon in half (width-wise) and wrap each stuffed date with half a piece of bacon. Bake for 20-30 minutes or until the bacon is cooked all the way through and starting to get crispy around the edges. Serve hot and enjoy!

Bacon and Ranch Cheeseball

Bacon and Ranch Cheeseball

Bacon and Ranch Cheeseball

2 (8-ounce) packages of low-fat cream cheese, softened

1 package ranch dressing mix

1 1/2 cups shredded cheddar cheese, divided

5 to 7 strips bacon, cooked and crumbled

¼ C. Green Onions or 1/3 C. Chives, optional

 

Mix all of the ingredients except V2 cup cheddar cheese together with a mixer until they are incorporated. Mold into a ball and wrap in plastic wrap to store. When ready to serve, roll the cheese ball in the remaining k2 cup cheese to coat. Serve with assorted crackers. Makes 1 ball, enough to serve 8 as an appetizer.

Rainbow Rose Vegetable Tart

Rainbow Rose Vegetable Tart

Rainbow Rose Vegetable Tart

1 roll puff pastry

15 ounces ricotta cheese

2 eggs

3 ounces parmesan cheese

1 pinch nutmeg

1 pinch salt

2 T. olive oil

1 T. oregano

1/2 C. mozzarella cheese, shredded

4 large multi-colored carrots

2 zucchini

 

Unfold a puff pastry sheet over a tart pan. Place parchment paper or foil in the center and weight it down with beans or pie weight. Bake the tart base in a preheated oven at 350 degrees F for 15-20 minutes. Remove the weights and parchment paper. Let it cool. In a bowl, add the eggs, ricotta, grated parmesan cheese, grated nutmeg and pinch of salt. Add the mozzarella and oregano. Mix everything up until smooth. Slice strips of zucchini and carrots length-wise using a potato peeler or a mandolin. Place the slices in a bowl and cook in the microwave for 1 minute. This step will soften the slices and make them much easier to roll. Spread the cheese mixture on top of the tart base. Take one slice of a vegetable and roll it up very tightly – this will form the core of the rose. Take another slice and keep rolling. With around 2-3 slices you should obtain a decent-size rose bud. Place the bud in the center of the tart, pushing it down into the cheese. Keep rolling roses of different colors and place them one next to the other in a spiral formation. Brush olive oil on top of the vegetables and bake the tart at 375 degrees F for 50 minutes

Artichokes with Vegetable Stuffing

Artichokes with Vegetable Stuffing

2Artichokes with Vegetable Stuffing large artichokes
3 T. margarine or butter
3/4 C. finely shredded carrot
1/2 C. chopped onion
2 T. snipped fresh parsley
1 T. snipped fresh basil or 1 tsp. dried basil, crushed
2 cloves garlic, minced
1/4 tsp. pepper
1 1/2 C. soft bread crumbs (2 slices)
Fresh basil leaves (optional)

Wash artichokes. Trim off stems to 1 inch or less and trim loose outer leaves. Trim tips of remaining leaves, if desired. Cook artichokes, covered, in a large amount of boiling salted water for 20 to 30 minutes (depending on size) or until a leaf pulls out easily. Invert artichokes to drain. (To prevent discoloration, do not use aluminum or cast iron pans; use stainless steel, nonstick-lined, or enamel-coated cookware.) When cool enough to handle, halve each artichoke lengthwise. Pull out the prickly purple-tipped leaves in the center of each artichoke to expose the fuzzy choke. Using a small spoon or a melon baller, scrape out the choke and discard. In a medium saucepan melt margarine or butter. Add carrot, onion, parsley, dried basil (if using), garlic, and pepper; cook over medium heat until tender, stirring occasionally. Remove from heat. Stir in bread crumbs and snipped fresh basil (if using). Spoon the vegetable mixture in the center of each artichoke half. Place artichokes in a 2-quart square baking dish. Pour boiling water around the artichokes to a depth of 1/2 inch. Cover loosely with foil. Bake in a 400 degree F. oven for 15 to 20 minutes or until heated through. To serve, carefully remove artichokes with a slotted spoon to serving plates. Garnish with fresh basil, if desired.

Yield: 4 servings
Calories: 170
Fat: 9g
Fiber: 3g

Nectarine Tart

Nectarine Tart

Â

3/4 cup amaretti cookies

1/4 cup sugar

1/4 cup almonds

6 Tablespoons butter

 

Place cookies, sugar and almonds in food processor and pulse until fine crumbs form. Add melted butter and whir a few seconds longer to blend. Press into 9″ tart pan and bake at 350 for 10 minutes.

 

6 or 7 nectarines

 

1 1/2 tbsp all-purpose flour

3 tbsp unsalted butter

1 large egg

1/4 cup sugar

2 tsp lemon juice

1 tbsp Chambord or brandy

1/4 tsp salt

 

Make and pre-bake a tart shell according to a recipe of your choice.  Set aside to cool completely.  Melt butter in small saucepan over medium heat, whisk occasionally until butter solids begin to brown, about 5 mins. Remove from heat, set aside.  In medium bowl, whisk egg, sugar, lemon juice, Chambord and salt until light in color and double in volume, about 2 minutes. Add flour and reserved brown butter, whisk until well combined.  Slice nectarines into 1/8 inch slices. Make roses by loosely coiling a thin slice of nectarine for the center, then wrapping each additional slice around it, offsetting each slice from the previous one. Make and transfer enough roses to fill tart shell, filling any gaps with extra nectarine slices.

 

I pitted the nectarines, split them in half, then sliced each pitted half with a mandoline. You could use a knife too, but it’s harder to get slices with a uniform thickness. If you make the slices too thick, they’ll be resistant to curving into a circular shape. Too thin and they disintegrate or they’re a mess to handle. The nectarines should not be dead ripe, but not rock hard either. Somewhere in the middle is perfect. Once you have slices, then cut them in half down the middle. Work on one nectarine at a time to get the hang of it. Don’t slice all of them at once. Using a knife, make a little hole in the center. This will make it easier to roll nicely. You’ll see what I’m talking about once you start making the roses. OK, now take one little slice of the nectarine and coil it around on itself. Stand it up on end. The moisture in the fruit will help the slices stick to each other. Take another slice and wrap it around the last one you rolled. Continue with this procedure. Keep going. You’re getting there. Ah yes. That’s it. Now place (carefully) each rosette on the cooked pastry shell.

 

Whisk filling briefly, pour evenly over fruit, using a spoon to fill empty spaces. Bake at 375F, rotating tart halfway through, until filling has slightly puffed, about 40 mins. (When tart came out of oven, I brushed the rosettes with a little melted apricot jam, and filled in the empty spaces where the filling looked sparse. Actually I think you could eliminate the filling entirely and this tart would taste delicious with only the rosettes and apricot jam.)  Cool on wire rack. Makes one 9 inch tart.

Cheddar Pinecone

Cheddar Pinecone

8 oz. cream cheese, softened
8 oz. Cheddar cheese spread
1 T. horseradish
1/2 tsp. hot pepper sauce
Whole almonds
Rosemary sprigs

 

Blend first 4 ingredients. Shape into an oval. Stud with almonds. Garnish with rosemary.

Lemon Drop Martini Cubes

Lemon Drop Martini Cubes

LEMON DROP MARTINI CUBES

3 3-oz. pkg. lemon-flavor gelatin

2 ¾ cups boiling water

1 cup vodka

6 Tbsp, lemon juice

Nonstick cooking spray

Sugar and/or lemon slices

In a large bowl stir together lemon gelatin and boiling water until completely dissolved. Add vodka and lemon juice. Coat a 3-qt. rectangular baking dish with cooking spray. Pour gelatin mixture into dish. Chill 3 hours or until firm. Cut into 1-inch squares. Serve in sugar-rimmed cocktail glasses with lemon slices.

number of servings 6

per Serving 260 cal., o g fat, o mg chol., 244 mg sodium, 42 g carb., o g fiber, 41 g sugars, 4gpro.

Boursin and Bacon Scalloped Potatoes

Boursin and Bacon Scalloped Potatoes

Boursin and Bacon Scalloped Potatoes

4 T. butter

5 T. flour

3 C. 1% milk

4 cloves garlic, minced or pressed

2 5.2 oz packages Boursin cheese, crumbled

1/2 tsp. ground nutmeg

1/4 tsp. cayenne pepper

1 tsp. fresh thyme, chopped

Salt & pepper, to taste

1/4 C. fresh parsley, chopped

4 lb. russet potatoes, peeled, thinly sliced and patted dry

2 oz grated parmesan

6 strips bacon, cooked and chopped

 

In a small sauce pan, make your roux: Melt the butter and whisk in the flour. Cook mixture over low heat for a few minutes, so the raw flour taste is gone but the roux is still a pale yellow. Slowly whisk in the milk, and add the garlic and Boursin. Keep whisking until bubbly and thickened, about 10 minutes. The mixture should be the consistency of cheese sauce or warm queso. Add nutmeg, thyme, cayenne, parsley and salt & pepper to taste. Set aside. Preheat oven to 375°F. In a buttered 9×13 baking dish, layer about 1/4 of the potato slices slightly overlapping one another. Top with a pinch of salt, pepper, and 1/4 of the grated parmesan. Ladle over about 1/4 of the cream sauce & spread evenly over potatoes, top with 1/4 of the crumbled bacon. Repeat layers until you have used all your ingredients, making sure that you have enough cream sauce to cover the top layer. Finish with the last of the parmesan cheese and crumbled bacon. Bake for 45-60 minutes, until potatoes are tender and top is brown and bubbly. Allow pan to sit for about 15 minutes to set up, so you can cut the potatoes into pieces.