Cheese Board Cheese Chat
Summer Cheese Board
A cheese board is an uncontested winner when it comes to easy, elegant entertaining, and makes an especially appealing no-cook option in the summer months. For much of the year, we dress up our board with fruit like apples and pears, jams, and other accompaniments. For a summery take, we opt for lighter additions and in-season fruit like berries and cherries. Choosing the right cheeses and pairing them with complementary crackers, spreads, and other bite-sized goodies is a simple formula to putting together a party centerpiece that everyone is sure to enjoy. But striking the perfect balance of flavors, textures, and aesthetic appeal is something of an art, especially when time is of the essence.
Think about cheeses Start by choosing three to five cheeses with different textures (soft, semisoft, semifirm, hard) and flavors (mild to strong). Include cow’s-milk, goat’s-milk, and sheep’s-milk cheeses, or go with all of one type. Plan on 2 to 3 ounces of cheese per person and let the cheese sit at room temperature, covered, for 1 to 2 hours before serving.
Think about breads Mild-flavored bread such as a baguette and neutral-tasting chips like Pita Chips or wheat crackers won’t overshadow the cheeses.
Think about texture Crisp vegetables like Quick Pickled Carrots can add contrast to soft cheeses. The texture of soft fresh berries and chewy dried fruits works with hard cheeses. Crunchy nuts also add texture.
Think about flavor Select cheese accompaniments that are either complementary, like a mellow caramelized onion relish with a mild fresh cheese, or contrasting, like fruity Fig-Balsamic Jam with a salty, sharp aged cheese.
Think about appearance Fresh cherries and grapes, dried fruits, pickled vegetables, and olives add color as well as texture and flavor.
Marinated Olives
You can buy a wide variety of prepared olive products, but with just a little effort you can put together marinated olives with a lot more flavor and freshness. Make sure to bring the mixture to room temperature before serving or the oil will look cloudy and congealed.
1 cup brine-cured green olives with pits
1 cup brine-cured black olives with pits
cup extra-virgin olive oil
1 shallot, minced
2 tsp. grated lemon zest
2 tsp. minced fresh thyme
2 tsp. minced fresh oregano
1 garlic clove, minced
1/2 tsp. red pepper flakes
1/2 tsp. table salt
Pat olives dry with paper towels. Toss with oil, shallot, lemon zest, thyme, oregano, garlic, pepper flakes, and salt in bowl. Cover and refrigerate for at least 4 hours or up to 4 days. Let sit at room temperature for at least 30 minutes before serving.
Quick Pickled Carrots
These quick-pickled carrot sticks are a cinch to put together and are ready to enjoy in just 3 hours, making them a great introduction to pickling for anyone new to the craft. We love them as a touch of bright color on a cheese board, perfect for popping into your mouth between bites of cheese for a briny, tangy burst of flavor. If possible, choose carrots that are uniform in length. These pickled carrots cannot be processed for long-term storage.
¾ cup seasoned rice vinegar
1/4 cup water
1 garlic clove, peeled and halved
1/8 tsp. black peppercorns
1/8 tsp. yellow mustard seeds
8 ounces carrots, peeled and cut into 1/2-inch-thick sticks
2 sprigs fresh tarragon
Bring vinegar, water, garlic, peppercorns, and mustard seeds to boil in medium saucepan over medium-high heat. Place one 1 -pint jar under hot running water until heated through, about 1 minute; shake dry. Pack carrots and tarragon sprigs into hot jar. Using funnel and ladle, pour hot brine over carrots to cover. Let jar cool completely, about 30 minutes. Cover jar with lid and refrigerate for at least 2 ½ hours before serving. (Pickled carrots can be refrigerated for up to 6 weeks; tarragon will begin to taste funky after 6 weeks.)
Fig-Balsamic Jam
Combining fresh figs with balsamic vinegar and spices makes a sweet-savory jam perfect for cheese and delicious with canapes.
12 ounces fresh figs, stemmed and quartered
1/2 cup sugar
1/4 cup balsamic vinegar
1/4 cup water
1 T. lemon juice
1 tsp. yellow mustard seeds
3/4 tsp. minced fresh rosemary
Pinch table salt
Pinch pepper
Bring all ingredients to simmer in 10-inch nonstick skillet over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until rubber spatula leaves distinct trail when dragged across bottom of skillet, 25 to 30 minutes. Transfer jam to food processor and pulse until uniformly chunky, 4 to 6 pulses. Let jam cool to room temperature, about 1 hour, before serving. (Jam can be refrigerated for up to 2 months.)
Cheese Straws
Homemade cheese straws are quick to disappear from a party platter. To thaw frozen puff pastry, let it sit in the refrigerator for 24 hours or on the counter for 30 minutes to 1 hour.
1 (9 1/2 by 9-inch) sheet puff pastry, thawed
2 ounces Parmesan or aged Asiago cheese, grated (1 cup)
1 T. minced fresh parsley
1/4 tsp. table salt
1/4 tsp. pepper
Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Lay puff pastry on second sheet of parchment and sprinkle with Parmesan, parsley, salt, and pepper. Top with third sheet of parchment. Using rolling pin, press cheese mixture into pastry, then roll pastry into 10-inch square. Remove top sheet of parchment and cut pastry into thirteen ¾ inch-wide strips with sharp knife or pizza wheel. Gently twist each strip of pastry and space about V2 inch apart on prepared baking sheet. Bake until cheese straws are fully puffed and golden brown, 10 to 15 minutes. Let cheese straws cool completely on baking sheet. (Cheese straws can be wrapped in plastic wrap and stored at room temperature for up to 24 hours before serving.)
The New Crudites
The More Color the Better: In late summer, there’s a technicolor spread of in-season produce, from tomatoes and bell peppers to radishes, cucumbers and baby beets. For visuals alone, it’s the best time of the year for crudités.
Don’t Forget About Texture: In case you’ve gotten carried away with color: vary the texture and taste of the assortment, from crunchy carrots and snap peas to lush tomatoes.
Crowd the Platter: Like a good cheese plate, a crudites platter looks best and most appealing when it is full.
Even Fresh Produce Needs Help: Drizzle a little good-quality olive oil on the produce and season with flaky salt, advises Mansell. Dips alongside, a variety of one or two, are also advisable, according to the chef, even if the best produce won’t need them.
Dip Rules: Keep it thick and creamy. Thin sauces like chimichurri or salsas are too loose and drippy, and won’t cling to your veggie sticks. Make it smooth rather than chunky because, again, a chunky sauce won’t cling as well to the slick vegetables and will make for an awkward dipping experience. Feel free to go for bold flavors ~ the veggies can take it!
Asparagus (blanch)
Beets (golden, candy cane)
Belgian Endive
Bell Peppers
Broccoli (or broccolini), Cauliflower (try colored varieties), Romanesco
Carrots – Real baby carrots pulled from ground, or rainbow colors
Celery
Cucumber
Fennel
Green Beans, Wax Beans, Romano Beans (serve raw or blanched)
Jicama
Potatoes (halve roasted or boiled fingerlings)
Radishes (look for interesting ones, like French breakfast radish or watermelon radish)
Scallions
Snow Peas / Sugar Snap Peas (blanch. String if necessary)
Summer Squash & Zucchini (Add some Pattypan)
Sunchokes
Tomato (small sizes, like cherry or pear)
Treviso
Turnips
Chicken Salad Sandwich Board
Chicken Salad
Croissants
Romaine Lettuce Leaves
Roasted Asparagus
Roasted Grapes
Other Snacks: olives, pickles, cheese, charcuterie, vegetables, crackers, etc.
Place the chicken salad in a bowl and set on a board. Serve with crisp romaine lettuce leaves, bread and extra mayo, for people to make their own sandwiches. Add roasted Asparagus and roasted grapes, and other snacks to the board to round out the party at your table.
Hot Dog Bar
16 Hot Dogs
Beef hot dogs
Turkey dogs
Linguica
Hot Links
Bratwursts
Italian Sausage (Sweet, mild, or spicy)
Polish Sausage
Chicken Sausage
Veggie Dogs
16 hot dog buns
Regular or Whole Wheat Hot Dog Buns
Homemade Hot Dog Buns
Brioche Hot Dog Buns
Pretzel Buns
Crescent Rolls
Condiments
Aioli
BBQ Sauce
Dijon or whole-grain mustard
Gochujang
Guacamole
Ketchup
Mayo
Ranch
Salsa or Pico de Gallo
Teriyaki
Yellow mustard
Sliced or shredded cheese or cheese sauce
Bleu cheese crumbles
Cheddar
Cotija
Feta
Goat cheese
Mozzarella
Nacho cheese sauce
Pepper jack
Queso fresco
Meat Toppers
Bacon
Chili
Chorizo
Shredded Chicken
Veggie Toppers
Avocado
Bean sprouts
Bell pepper
Corn
Cucumber
Kimchi
Lettuce
Onions
Pickled Jalapenos
Pickles
Sauerkraut
Shredded carrots
Tomato
Sides that Double as Toppings
Baked beans
Caramelized onions
Coleslaw
Creamed Corn
Macaroni and cheese
Macaroni Salad
Peppers and onions
Potato chips
Choose 2-3 hot dog styles, then 1 or 2 buns that will go with them ALL.
Average about 1 ½ hot dogs per person. Obviously not everyone will eat ½ a hot dog, but it will make sure there are just enough extras for those who want two.
Most toppings are used in about 1-2 tablespoon portions per hot dog. Not everyone will use every topping. Prep more of the popular ones like cheese or chili, and less of things like shredded lettuce which you don’t use much off.
Most condiments are used in 1/2-1 tablespoon amounts per dog. Estimate the amount you need by portioning a 1/2 tablespoon per hot dog. Not everyone will use every condiment!
Prep ahead! Anything that can be chopped ahead of time is a win. All you have to do is set it out and cook dogs to get going.
~Spruce Tip Martini~
1 1/2 oz Verstovia Spruce Tip Vodka
1/2 oz Dry Vermouth
Flake of Sea Salt
Stir with ice, strain into glass and garnish with a lemon twist
~Salal Martinez~
1 oz Cold Tree Gin
1/2 oz Salal Berry Liqueur
1/2 oz Sweet Vermouth
1 dash Portland Bitters Project Cacao Bitters
Stir with ice, strain into glass
~Huckleberry Gimlet~
1 oz Riverain Gin
1/2 oz Huckleberry Jam
1/2 oz Lime
Shake with ice, strain into glass
Breakfast Board
10 mini croissants
¼ C. smoked salmon dip
¼ C. honey Dijon mustard
10 soft boiled eggs
10 slices black forest ham, cut into smaller pieces
4 oz. Brie cheese
2 oz. sliced salami
10 mini banana nut muffins
2 C. black cherries
1 orange, sliced
On a 12×24″ board, fill 3 boards with cherries, mustard, and salmon dip. Arrange on one end the croissant rolls, meat, eggs, and muffins. Set down the cheese and orange slices. Serve! Consider adding bacon, sausage or cheese. Mix and match muffins/pastry. Also, don’t hesitate to make substitutions like adding jam and butter, herbs, spinach artichoke dip, or other fruits.
Holiday Pesto & Sun-Dried Tomato Crostini
1 La Brea Bakery French Baguette
extra-virgin olive oil
2-3 large cloves garlic
cream cheese
pesto
finely minced sun-dried tomatoes
Preheat the oven to 400°F. Cut the baguette on the bias into 1/4″ slices. You should get about 24 slices. Generously brush one side of each baguette slice with extra-virgin olive oil, and place slices oil-side up on a large baking sheet. Toast the baguette slices for 8-9 minutes. When the baguette slices have cooled just enough that you can touch them without burning yourself, rub the top of each slice with garlic. You won’t be able to see that anything is happening, but tiny bits of garlic will rub off on the crispy bread, and eventually, the garlic will get smaller. Allow the garlic-rubbed crostini to cool completely. Top each crostini with cream cheese, then pesto, then sun-dried tomatoes. Serve immediately.
Beet and Avocado Tartine with Perfect Instant Pot Beets
3 to 4 medium-sized beets, see notes
3 to 4 cooked beets, skins removed
flaky sea salt, like Maldon, or kosher salt
white balsamic vinegar
1 to 2 ripe avocados
squeeze of lemon
4 slices quinoa-flax bread or other seedy bread
handful or arugula or pea shoots or micro greens
drizzle olive oil
Place steamer insert and 1 cup water in the inner pot of your Instant Pot. Place beets on top of steamer insert. Secure lid in place. Turn valve to Sealing. Select manual, high pressure, and adjust the time to 35 minutes. When the time has lapsed, allow the pressure to release naturally for 10 minutes, then turn the valve to venting, carefully remove the lid, carefully remove the beets. A knife should insert into the flesh of the beet easily. If it doesn’t, return beets to pot and cook 5 to 10 minutes longer. Let beets cool for about 5 minutes or until you are able to handle them. Slice off the root end. Use paper towels to rub off the skin. Thinly slice the beets. I like to do this on a mandoline, but if this makes you nervous, simply slice the beets thinly with a knife. Transfer them to a shallow bowl and while they are still warm, season them with salt and douse them with vinegar. Set them aside. Halve the avocado, remove the pit, transfer the flesh to a bowl and mash with a pinch of sea salt and lemon to taste. Depending on the size of the avocados, you may need 1 or 2. Taste this mixture — it should taste well seasoned, so adjust with salt and lemon as needed. Place slices of bread in a toaster or stick them under the broiler (watching closely) until they are lightly toasted. Spread the avocado mash evenly across each slice of toast. Stack the slices of beets into 3 or 4 small piles. Point the tip of your knife into the center of the top beet on one of the stacks, then slice straight down through the stack. Repeat with the remaining stacks. Twist each beet into a little horn and nestle onto each avocado-smeared slice of toast until each slice of toast is covered with the beets. Sprinkle a tiny amount of greens over each toast. Drizzle with olive oil. Serve.
Sweet Crepe Bar
Fruit (Berries, Slice Banana, cooked stone fruit or apples
Filling (ricotta, whipped cream, Whipped honey Cream Cheese, Fruit Curd, Pudding, mascarpone, Jam, Peanut Butter, Dulce du Leche
Toppings (Shredded Coconut, slivered almonds, granola, chia seeds, mini–Chocolate Chips, Sprinkles
Savory Crepe Bar
Protein (Prosciutto, Crumbled Bacon, scrambled egg, sliced boiled egg, thinly sliced steak
Cheese (Brie, Goat Cheese, Cheddar, Mascarpone, Whipped Cream Cheese, Mozzarella, Cottage
Sauce (Pesto, Mojo Sauce, Balsamic Reduction, Marinara, Tapenade,
Vegetables (Sun Dried Tomatoes, spinach, Roasted Red Pepper, Sauteed Mushroom, Caramelized Onions, Tomato Relish,
Fruits (sliced Pears,
Toppings (Herbs, Chopped Scallions
Marinated Heirloom Tomato and Nectarine Salad with Garden Herbs
¼ C. EVOO
3 T. Shelled, Roasted Pistachios
2 T. Balsamic Vinegar or White Balsamic Vinegar
2 tsp. Honey
12 Basil Leaves, roughly chopped
2 Springs Fresh Thyme, chopped
1 clove Garlic, grated
Crushed Red Pepper Flakes
Kosher Salt
2 1.1 C. Cherry Tomatoes, halved
2 Nectarines, cut into wedges
2 balls Burrata Cheese, roughly torn
2 T. snipped fresh Chives for serving
Flaky Sea Salt for serving
In a food processor, combine the olive oil, pistachios, vinegar, honey, basil, thyme, garlic, red pepper flakes, and a pinch of salt and pulse until finely ground, about 1 minute. In a medium bowl, combine the tomatoes and nectarines. Add the pistachio puree, tossing to coat. Let marinate at room temperature for 10 to 20 minutes or covered with plastic wrap overnight in the fridge. To serve, divide the salad evenly among six bowls and top each with some torn burrata, chives, and a pinch of flaky salt.
Zucchini Bites with Goat Cheese and Thyme
4 small or 2 medium zucchini, sliced lengthwise into very thin ribbons
1 T. extra-virgin olive oil
Kosher salt and freshly ground pepper
6 ounces goat cheese (or ricotta if you prefer)
1 T. fresh thyme, plus more for serving
2 teaspoons honey, plus more for serving
Zest of ½ lemon
¼ C. sun-dried tomatoes packed in oil, drained and chopped
¼ C. fresh basil leaves, chopped
10 thin slices prosciutto, sliced in half lengthwise
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. In a large bowl, toss the zucchini ribbons with olive oil and a pinch each of salt and pepper. In a small bowl, stir together the goat cheese, thyme, honey, lemon zest, sun-dried tomatoes, basil, and a pinch each of salt and pepper. Working with one at a time, lay out a zucchini ribbon on a clean work surface. Spoon 1 T. of the cheese mixture onto one end and roll up the ribbon. Wrap a piece of prosciutto around the zucchini to secure. Place the rolls seam side down on the prepared baking sheet. Repeat with the remaining zucchini ribbons. Bake until the prosciutto is crisp, 20-25 minutes. They will ooze a bit, this is ok! Let them set up on the baking sheet for 6 or so minutes before sprinkling with thresh thyme and drizzled with honey.
Butternut Squash Tart with Chile-Honey Drizzle
6 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature, plus more for the pan
1 1/4 cups all-purpose flour
1/2 teaspoon sugar
Kosher salt
1 large egg, lightly beaten
1 butternut squash (1 3/4 pounds), peeled and sliced into 1/4-inch thick half-moons
2 tablespoons unsalted butter, melted
2 teaspoons finely chopped fresh sage
3 tablespoons honey
Kosher salt
1/4 cup grated Parmesan
1/4 cup plain breadcrumbs
1 1/2 cups gruyere cheese, cut into small cubes
2 teaspoons white wine vinegar
1/2 teaspoon crushed red pepper
Special equipment: a 9-inch springform pan. For the crust: Butter a 9-inch springform pan. Put the flour, sugar and 1/2 teaspoon salt in a food processor and pulse to combine. Add the butter and process until thoroughly combined with no visible chunks of butter. Add the egg and pulse until the dough just starts to clump. Transfer the dough to the springform pan and press it evenly on the bottom and 1 inch up the sides. Refrigerate for 30 minutes. For the filling: Adjust an oven rack in the middle position and preheat the oven to 375 degrees F. Toss the butternut squash slices with the melted butter, sage, 1 tablespoon honey and 1 teaspoon salt in a large bowl. Sprinkle the Parmesan and breadcrumbs evenly on the bottom of the crust, then scatter over 1/2 cup of the gruyere cubes. Lay out a single layer of butternut squash slices, breaking off pieces of squash to fill any gaps. Scatter another 1/2 cup of gruyere over the squash. Top with the rest of the butternut squash slices and then the remaining 1/2 cup gruyere. Put the springform pan on a baking sheet and bake, until the squash can be pierced easily with a knife, about 1 hour and 40 minutes to 1 hour 50 minutes. (If the crust gets too dark, cover loosely with foil.) Meanwhile, combine the vinegar, crushed red pepper and the remaining 2 tablespoons honey in a microwave-safe bowl large enough to contain it (the honey may boil over in the microwave). Microwave for 30 seconds to heat up the honey and infuse the chile flavor. Reserve. Drizzle the tart all over with the chile-infused honey and serve immediately.
Bruschetta with Fresh Burrata, Seared Cherry Tomatoes and Roasted Garlic
1 head of garlic – large
1½ cup cherry tomatoes
5 slices prosciutto
⅔ cup olive oil
¼ cup kalamata olives
Italian herb seasoning – a small sprinkle
1 tbsp. balsamic vinegar
1 loaf rustic Italian bread
16 oz. burrata – or fresh mozzarella
basil – for garnish
salt & pepper
Prepare the Bruschetta Topping: Preheat oven to 375 F., and peel a full head of garlic. Remove all of the cloves. Slice off the little ends, and slice the large cloves either in half or in thirds. You want them to be bitesize. Place the garlic in a small bowl with 3 tbsp. of olive oil and a liberal sprinkle of salt and pepper. Gently stir to fully coat garlic in oil. Create a flat “bowl” of foil on a baking sheet or Pyrex that’s large enough that the garlic can lay without overlapping, and all of the oil stays contained. Roast garlic for 20-25 minutes (watching it carefully after 15 minutes and removing when it’s golden brown). While the garlic roasts, place 1½ cups of cherry tomatoes in a pan with 2 tbsp. of olive oil on the hottest burner. Swish them around in the pan to ensure they’re coated in oil. Cover them with a lid. Turn the heat to medium-high, and allow them to cook for 7-8 minutes without stirring them in the pan, or moving them at all. Lift the lid periodically to allow steam to release. Once the tomatoes are done, unstick them from the pan with a spoon and let them sit in the pan until the garlic is ready. Once the garlic is golden brown, remove it from the oven and drain the oil into a bowl to save for later. You’ll use this garlic oil to dip your bread into before toasting. Add roasted garlic and ¼ cup of kalamata olives to the pan with 2 more tbsp. of olive oil, 1 tbsp. of balsamic vinegar and a small sprinkle of Italian herb seasoning. Turn the heat to medium and gently sauté the ingredients for 5 minutes, making sure not to break up the tomatoes. If you intend to serve the bruschetta cold, place the topping in a container and allow it to cool for 45 minutes to an hour in the refrigerator.
Prepare the Prosciutto Roses: Remove a slice of prosciutto as carefully as you can from the package so it does not stick to other pieces. Use kitchen scissors to cut the piece into 4 smaller pieces. Fold each piece in half and roll each piece into a pretty rose. Do the same to another piece so you have 8 roses. Set aside.
Assemble the Bruschetta: Pre-heat your oven or toaster oven to 350 F., and slice bread into ½ inch slices. Add 2 more tbsp. of olive oil to the garlic oil you set aside and pour onto a plate. Dip each bread slice into the garlic oil. Toast breads for 15 to 20 minutes. Lay your garlic toasts down and add a very nice helping of burrata on the right side of each one. Spoon the tomato topping on the right side of the toast, making sure to get a little tomato, garlic and olives on each one. Top with a little prosciutto rose and basil and serve.
The Witches Tavern
Beverage
Blood Spritzer – Cherry Fizz
Appetizer
Eyeball Soup – Tomato Soup with Cheese Tortillini
Or
Grave Digger Bones – Bread Sticks
Main Dish
Shrunken Troll Heads – Stuffed Acorn Squash
Or
Stuffed Hobgoblin Hearts – Quinoa Stuffed Bell Peppers
Dessert
Shrunken Stuffed Mummy Heads-Â Baked Apples
Mediterranean Beef Pinwheels
1 beef Flank Steak (1-1/2 to 2 pounds)
Beef Marinade:
1/3 cup lemon juice
2 tablespoons vegetable oil
2 tablespoons dried oregano leaves
Filling:
1/3 cup olive tapenade
1 cup frozen chopped spinach, thawed and squeezed dry
1/4 cup crumbled low-fat feta cheese
Vegetables:
4 cups grape or cherry tomatoes
1/2 teaspoon salt
Place steak between 2 pieces of plastic wrap. Using smooth side of meat mallet, pound steak to 1/2-inch thickness. Place steak in large food-safe plastic bag or large baking dish. Combine marinade ingredients in small bowl. Pour marinade over steak; turn to coat. Close bag securely or cover dish and marinate in refrigerator 4 hours or as long as overnight, turning occasionally. Preheat oven to 425°F. Line shallow baking pan with parchment paper. Remove steak from marinade. Reserve remaining marinade; cover and refrigerate. Place steak on cutting board so grain is running top to bottom. Spread tapenade on steak. Arrange spinach evenly on tapenade and sprinkle with feta. Starting from side closest to you, roll the steak tightly to form a log. Using 6 (8-inch long) pieces of kitchen string, tie log in even intervals. Cut log between string into 6 equal pieces, leaving string in place. Place pieces, cut-side up, on baking pan. In a medium bowl, combine reserved marinade and tomatoes, toss to coat. Arrange tomato mixture around pinwheels. Roast in 425°F for 25 to 35 minutes until instant read temperature inserted horizontally into center registers 165°F. Let stand 5 minutes before serving.
Fall Cheese Platter
2 medium apples, chopped (2 C.)
2 C. cranberries
1 medium red bell pepper, chopped (1 C.)
1 small onion, finely chopped (1/4 C.)
3/4 C. packed brown sugar
1/2 C. golden raisins
1/2 C. white vinegar
1 1/2 tsp. 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 C. 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.
Petite Beef Wellingtons
1 2-2.5 pound center cut beef tenderloin roast, cut into eight 1-inch-thick slices
Kosher salt and coarse ground pepper
3 tablespoon olive oil
2 tablespoon butter
½ cup finely chopped shallots
3 portobello mushroom caps, stemmed and sliced (3 1/2 cups)
½ cup chopped fresh thyme, oregano, basil, and/or parsley
1 17.3 ounce package puff pastry sheets (2 sheets), thawed
¼ cup Dijon-style mustard
½ cup crumbled goat cheese (chévre), or shredded sharp white cheddar cheese (2 ounces)
2 2 ounce packages very thinly sliced prosciutto (about 16 slices)
3 egg yolks
1 tablespoon water
1 tablespoon white balsamic vinegar
4 cup baby arugula
Preheat oven to 450°F. Line an extra-large baking sheet with foil. Season both sides of beef with salt and black pepper. In an extra-large skillet heat 1 tablespoon oil over medium-high. Add half the fillets. Cook each side 1 minute or until browned. (Fillets will not be cooked through.) Remove. Repeat with 1 tablespoon oil and remaining four fillets. In same skillet heat butter over medium. Add shallots; cook and stir 3 minutes. Add mushrooms; cook and stir 8 to 10 minutes or until tender and browned and liquid has evaporated. Remove from heat. Stir in herbs. Season with 1/4 teaspoon each salt and pepper. Let cool slightly. Cut each pastry sheet into quarters. On a lightly floured surface roll each quarter to an 8-inch square. Cut 1/4-inch-wide strips from each side of each square; set aside. Spread a 3-inch area in the center of each pastry square with mustard. Divide mushroom mixture then cheese evenly between squares, placing them on mustard. Wrap each filet with two slices prosciutto. Place a fillet on cheese. Beat together egg yolks and 1 tablespoon water. Brush edges of pastry with egg mixture. Bring corners of pastry up and over fillet, pinching edges to seal. Place seam sides down on prepared baking sheet. Brush egg mixture over pastry. Use trimmed pastry strips to make bows. Attach pastry bows; brush bows with egg mixture. Bake 14 minutes or until pastry is golden and an instant-read thermometer inserted into fillet registers 135°F*. Let stand 5 minutes before serving. (Temperature will rise to 145°F.) For salad: In a large bowl whisk together remaining 1 tablespoon oil, the vinegar, and 1/4 teaspoon each salt and pepper. Toss in arugula; serve with beef Wellingtons. Serves 8.
Baked Brie with Balsamic Cherries, Pistachios & Cinnamon Balsamic
2 T Cinnamon Pear Balsamic or your favorite!
2 T hot water
1/2 c. dried cherries (or could use dried cranberries)
1/3 c. pistachios, chopped (or your favorite nuts)
200 g. brie cheese wheel
2 T honey
Preheat oven to 350F. In a small bowl, add Cinnamon Pear Balsamic and hot water to dried cherries. Set aside and allow to soak for 15 minutes. While cherries are soaking, warm honey slightly in microwave or saucepan (to make it thin for drizzling). Using a brie baker or a baking sheet lined with parchment, place unwrapped brie. Using a fork or a vegetable peeler, lightly score or peel top rind of brie (leave sides and bottom intact). M Drain balsamic-soaked cherries, then place on top of brie. Sprinkle the pistachios and drizzle the warmed honey. Bake for 15 minutes or until brie has just started to ooze. Transfer brie to a serving platter if desired, and drizzle with extra Cinnamon Pear Balsamic. Serve warm with crackers, crostini or baguette slices.  Chef’s Note: Try with your favorite flavored Balsamic! We would recommend Black Currant, Blackberry Ginger, or Cherry Balsamic.
Best White Bread Sandwiches
BREAD: Lay out towering stacks on a platter; it can be thin sliced white bread, or thick slices of ciabatta or sourdough, or sliced seeded whole-grain or a gluten-free option, depending on your crowd.
MAYO: Straight up and classic, please. Be generous. It seals the bread and keeps it from getting soggy from the next ingredient on the list. Decant into a bowl or go low-brow chic with ajar and a classy knife.
TOMATOES: Heirloom tomatoes, fresh from a farm or a garden, are a deserving star of this spread. Slice them thick, salt them, and let them drain on paper towels for an hour; transfer to a platter to serve.
CUCUMBERS: Small, fresh, snappy cucumbers add a crunchy edge and color (whether your guests put them in their sandwiches or eat them on their own).
HERBS: Any fresh herbs are welcome here—dill, mint, parsley, oregano—but anything flowering, like chives, gets top marks. Stand sprigs and bunches in cups in water, like flowers, for guests to pick off, or finely chop them and serve in small bowls for sprinkling.
SALT: A potent sea salt, like Maldon or fleur de sei, is a win; leave it at the ready in copious amounts. It is the secret to extracting even more umami from every bite.
PEPPER: Freshly ground and generous is the key here. Include a pepper mill for self-service.
Hungarian Snacking Tray
A proper snack tray in Hungary is teeming with sweets—doughy and poppy seed laced, or crumbly and tart. There might be butter cookies in a tin or savory cheese biscuits wrapped in a linen, and flaky stuffed strudels that disappear in a breath. No matter how unaccomplished at baking your hosts consider themselves, there will always be something deliciously home baked and there will be zero rules about eating your vegetables first. This jives with my children rather well. It doesn’t matter if you’ve never been to Hungary, or never will; you can adopt this way of life as your own. Here’s how to make like a Hungarian and really live a little.
MEAT: If you can find it, goose liver pâté is a hallmark of Hungarian cuisine, but any pâté works great, or even liverwurst if that’s what you can find. Add ham, and plenty of sausages, thinly sliced; both csipos (hot) and edes (sweet) are welcome, though any dried Hungarian, French, or Italian sausage will do the trick.
CHEESE: Semisoft Trappist monk cheeses go splendidly with this spread, but there is plenty of room for interpretation. A round of soft and funky tomme, or a wedge of harder German or Alpine cheese would be right at home here. Consider your crowd and work from there.
PEPPERS: You can hunt down pale green and slightly spicy Hungarian wax peppers, as they are distinct and delicious on top of buttered bread. In their stead, use banana peppers. They’re milder but have the same crisp edge.
OTHER VEGETABLES: Radishes, cucumbers, and fresh spring onions or scallions, sliced thinly or served whole (with a knife handy for DIY slicing), are a must for layering with cheese and meat into open-faced sandwiches.
EGGS: Hard-boiled or pickled eggs are great pick-up-and-eat foods and beautiful in the mix.
BREAD: White bread, brown bread, rye bread, cheese biscuits—anything works here.
BUTTER: European-style or cultured, lightly salted butter is a treat, or use a fresh local butter (a small splurge, but think of it like cheese). Butter the bread in advance or let guests DIY.
MUSTARD: A single pot of strong mustard, like smooth or grainy Dijon, goes a long way.
FRUIT: Anything perfectly ripe and in season belongs. In Hungary, wine grapes, small apples, plums, sweet cherries, figs, pears, and apricots are usually included, depending on the season. Add your favorites, fresh or dried.
SWEETS: They are a must. Our favorites: poppy, apple, or sour-cherry strudel; walnut beigli; Russian tea cakes; or any other nutty, fruity, not-too-sweet pastry
Marinated Goat Cheese with Honey and Hazelnuts
4oz. log Goat Cheese
¼ C. Hazelnut Oil
1 1/2 tablespoons honey
2 tablespoons chopped toasted hazelnuts
Sea salt
Freshly ground black pepper
Place the goat cheese in a serving dish just a little deeper and wider than the log itself. Pour the oil over the cheese, then drizzle the honey on top. Let sit at room temperature for 1 hour, turning once or twice. Sprinkle the hazelnuts, salt, and pepper on top, and serve spread on bread or crackers.
Caramelized Onion Tarts with Blue Cheese
1 (17.3 oz.) package puff pastry, thawed in the fridge overnight
2 1/2 lb. white or yellow onions, halved, then sliced 1/8″ thick
1 T. butter
1 T. olive oil
1 tsp. granulated sugar
1 T. dry white wine
Kosher salt
1 egg, beaten
9 oz. fig jam
5 oz. crumbled blue cheese
2 tsp. fresh thyme leaves
honey for drizzling
Heat butter and oil in a large pot over medium heat. Add onions and stir to coat in oil. You will cook the onions for 60 minutes total, stirring every 4-5 minutes or so. After they’ve cooked for 10 minutes add a pinch of salt. After they’ve cooked for 30 minutes, turn the heat to medium low. Don’t forget to keep stirring! After they’ve cooked for 40 minutes add a tsp. of sugar. Be sure to keep stirring them every 4-5 minutes so they cook evenly. After they’ve finished cooking for 60 minutes and are a gorgeous dark brown color, pour in the wine and deglaze the pan (scrape all the bits off the bottom) and set aside. When the onions are nearing the end of the caramelizing process, preheat oven to 400 degrees. Unroll both sheets of puff pastry and cut along the seams of each sheet, creating 6 rectangles total. Cut each rectangle into 3 squares. Use a knife to score a half inch crust around the outside of each tart. Transfer tarts to (2) parchment lined baking sheets. Arrange tarts on the two baking sheets about an inch apart.
Brush the crust portion of the tart with the egg wash. Spread a tsp. of fig jam in the center of each tart. Top that with a tsp. of caramelized onions. Top that with a tsp. of blue cheese. Â Bake tarts for 18-20 minutes or until the crust is dark golden brown. Remove tarts from the oven, sprinkle each with a few leaves of thyme and drizzle with honey. Serve warm or at room temp and enjoy!
Chardonnay Italian Sausage Bites with Spicy Mustard Dip
5 lb. Italian sausages (sweet, mild or hot), cut into fourths
1 bottle chardonnay wine
3/4 C. mayonnaise, homemade or store-bought
1/4 C. plus 2 T. prepared yellow mustard
2 tsp. to 1 T. Sriracha hot sauce, more or less to taste
2 small to medium size cloves of peeled garlic, finely grated
1 tsp. paprika
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Place the quartered sausages into a large pot and pour in the whole bottle of chardonnay. Cover and bring to a boil. Meanwhile whisk together the mayo, mustard, sriracha, garlic, paprika, salt and pepper. Cover and refrigerate until ready to serve. Once boiling, reduce the heat to medium-low and simmer for 40 minutes or until fully cooked. Stir the sausages occasionally to keep them from sticking. Once the sausage bites are fully cooked, remove and place them onto a rimmed metal baking sheet that is lined with aluminum foil. Arrange your oven rack so it is 4-inches below the broiler and preheat your oven to broil (on high). Slide the pan of sausage bites underneath the broiler for 2 to 3 minutes, rotating the pan at 1-1/2 minutes or until all are evenly browned on top. Remove the pan and carefully turn each sausage bite before sliding the pan back under your broiler for another 2 to 3 minutes, again, rotating the pan at the 1-1/2 minute mark to ensure even browning. Remove and let cool slightly before transferring the sausage bites to a clean platter. Serve with the spicy mustard dip and toothpicks!
Mini Tortellini Kabobs
1/2 C. extra-virgin olive oil
1/4 C. red wine vinegar
3 tsp. honey
2 tsp. lemon juice
2 T. grated Parmesan cheese
3/4 tsp. garlic powder
1 1/2 tsp. dried Italian seasoning
pinch of cracked red pepper flakes
pinch of black pepper
For the Kabobs
8 ounce package refrigerated cheese tortellini
4 ounces provolone cheese (6 thin slices), cut into small squares
50 thin slices salami
50 pimiento-stuffed green olives
toothpicks
To make the dressing, put all of the ingredients into a jar with a tight-fitting lid; shake vigorously until well blended and emulsified. Taste and adjust seasonings, if necessary. Cook tortellini according to package directions; drain and rinse in cold water. In a plastic ziploc bag, combine the tortellini and salad dressing; seal bag and refrigerate for 3 hours (or overnight.) Drain tortellini and discard the marinade. On each toothpick, thread pasta, salami (folded in half, and then in half again), and 1-2 slices of cheese, followed by an olive. Serve and enjoy!
Filet Mignon with Mustard and Mushrooms
4 2-inch-thick filets mignons, tied (10 to 12 ounces each)
2 T. canola oil
1 1/2 T. fleur de sel
2 tsp. coarsely cracked black peppercorns
2 T. unsalted butter
12 ounces cremini mushrooms, stemmed and sliced 1/4 inch thick
2 T. dry sherry
Kosher salt and freshly ground black pepper
1 T. good olive oil
1/2 C. minced shallots (2 large shallots)
3 T. Cognac or brandy
1 1/4 C. heavy cream
1/4 C. Dijon mustard
1/2 tsp. whole-grain mustard
2 T. minced fresh parsley leaves
Preheat the oven to 400 degrees. Be sure your stove is well- ventilated! Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom, and sides in the seasoning, pressing lightly to coat. When the skillet is very hot, add the filets and sear evenly all over (top, bottom, and sides) for about 2 minutes per side. Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees on a meat thermometer for medium-rare. Remove from the oven, cover the sheet pan tightly with aluminum foil, and allow to rest for 10 minutes. Meanwhile, heat the butter in a medium (10-inch) sauté pan over medium heat. Add the mushrooms and sauté for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with 1â„2 tsp. kosher salt and 1â„4 tsp. pepper and set aside. At the same time, add the olive oil to the skillet (don’t wipe it out), add the shallots, and cook over medium heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings. Remove the strings from the filets and place on 4 warm dinner plates. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle each plate with parsley. Serve hot.
Sheet puff pastry (1/2 of a 17.3 oz package)
all purpose flour, for rolling out
1 large egg
1 tsp. water
18 ounces fully cooked andouille sausage (6 sausages)
2 tsp. yellow mustard seeds
2 tsp. fine cornmeal
Creole mustard, for serving
Line a rimmed baking sheet with parchment paper or a silicone baking liner. Lightly dust a work surface with flour. Roll the puff pastry into a 12×12-inch square. Brush away any excess flour. Cut the square into half horizontally, then in thirds vertically to make 6 4×6-inch rectangles. In a small bowl, whisk together the egg and water. Brush the rectangles with the egg wash. Place one sausage along the long end of the rectangle, (don’t worry if the ends stick out), and roll the pastry around the sausage. Press the edge to seal. Place on the prepared pan. Repeat with the remaining sausages and rectangles. Set aside the remaining egg wash and refrigerate the sausages for 30 minutes, or up to overnight. Preheat the oven to 400F. Combine the mustard seeds and cornmeal in a shallow baking dish. Working with 1 roll at a time, brush the outside of the pastry with the egg wash. Roll in the seed-cornmeal mixture. Repeat with the remaining sausages. (If the pastry becomes warm or soft, return to the refrigerator for a few minutes.) Using a sharp knife, cut off any ends of the sausages that stick out of the ends. Cut each roll into 6 pieces. If using skewers or toothpicks, insert into the pieces and arrange on the baking sheet, alternating the orientation so the skewers don’t touch the pastry as it expands while baking. Bake for 10 minutes, then flip. Continue cooking until golden brown, 8 to 10 minutes more. Remove to a rack to cool slightly before serving. Serve warm with the Creole mustard for dipping.
PEACH SUNRISE COCKTAIL CUBES
3 3-oz. pkg. orange-flavor gelatin
1 ½ cups boiling water
11/2 cups cranberry juice
¾ cup vodka
6 Tbsp, peach schnapps
Nonstick cooking spray
In a bowl stir together gelatin and boiling water until completely dissolved. Add cranberry juice; vodka- and schnapps. Coat a 3-qt. rectangular baking dish with cooking spray. Pour gelatin mixture into dish. Chill about 3 hours or until firm. Cut into 1-inch squares. Serve in cocktail glasses.
number of servings 6
per Serving 296 cal., o gfat, o mg chol., 169 mg sodium, 52 g carb., o g fiber, 52 g sugars, 4gpro.
Vegetable Spiral Tart
Tart Crust
2 1/3 cups all purpose flour
3/4 tsp kosher salt
16 tbs butter (chilled and cut into 1/2″ pieces)
1/2 cup water (very cold)
Vegetable Filling
2 cups heavy whipping cream
1 1/4 cup parmesan (finely grated, 1/4 cup reserved)
2 tbs kosher salt
1/2 tsp pepper (ground)
1/4 tsp nutmeg (grated)
1/4 tsp chili powder
3 tbs extra virgin olive oil
3-4 purple carrots (medium)
2 russet potato (large)
2 green zucchini (medium)
2 sweet potato (large)
Sprinkle the cold water on top and pulse again just until the dough comes together into a ball, but it won’t be completely smooth yet. You should still see small bits of butter. Place a piece of plastic wrap on your working surface and turn the dough out onto it. Fold the plastic over and press the dough into a 1-inch thick disc. Make sure it is wrapped completely and refrigerate the disc of dough for 2 hours (or overnight). When chilled, place the disk of dough on a lightly floured surface and roll out until 1/8 inch thick, periodically lifting and rotating to make sure it isn’t sticking to your surface (dust your surface as needed). Carefully transfer the dough to your tart pan, easing it in without stretching the sides, and gently press into place. Trim with a sharp knife even with the rim of your pan. Chill until firm to touch, 30 min – 1 hour. At this point it can be frozen (well- wrapped) for 2 weeks if needed. No thawing necessary if you freeze it! Preheat the oven to 375 F. Line the tart shell with parchment paper and fill with pie weights (or dried beans). To partially bake, bake until the surface looks dry and pale, about 25 minutes. Remove from the oven and remove the paper and weights. Return to the oven a bake for 5 minutes longer.
Tart Crust
To make the dough in a food processor, put your flour and salt in the food processor and sprinkle on your cold butter pieces. Cover and pulse several times until the butter is cut into pea size pieces.
Vegetable Filling
As your tart shell is being partially baked, prep the vegetables by shaving them into thin ribbons. A mandolin would work but I find a vegetable peeler even easier and faster – and you get even finer shavings, which cuts down on the cooking time of the tart. For the potatoes and sweet potatoes, I recommend cutting them in quarters, length-wise. All the vegetables should roughly be around the same width so when they’re laid upright in the tart, you can visibly see all the pretty, colorful layers. In a large mixing bowl, combine cream, parmesan, salt, pepper, nutmeg and chili pepper. Whisk until combined. Toss the vegetable ribbons into the cream mixture until they’re all coated. Take a ribbon (I like to use zucchini here) since it’s so flexible. Roll it into a tight spiral and place it on the center of the partially baked tart shell. Take another vegetable and wrap it around the center spiral. Continue working outwards, alternating vegetables. The cream actually makes the vegetables stick to each other so it’s not as hard as it looks! Once you’ve reached the edge of the tart shell, brush the top of the tart with olive oil and sprinkle with a good sprinkling of finely grated parmesan cheese. Bake at 350 °F for 50 to 60 minutes, until vegetables are soft and cooked through. Cool in tart pan for 10 minutes, then slice and serve.
Baking time will greatly depend on how thin your vegetables are. Using a good quality, sharp Y-peeler is preferred over a mandolin, and much safer and faster to use. If you use a mandolin, I recommend covering the tart with foil to bake for 20 minutes and then removing the foil and bake uncovered for another 45 minutes. In the spring and summer, you can replace the root vegetables with different varieties of squash and eggplant. I would just decrease the baking time.
The Walking Dead (Zombie) Brain Cupcakes
Pink or white paper Cupcake liners
1 recipe batter for Red Velvet Cupcakes
1 recipe Vanilla Butter Cream Frosting
Red and black food coloring
Pastry bag and large round tip
Line Cupcake tins with the liners. Fill the Cupcake liners two-thirds full with the batter and bake the Cupcakes as directed in the recipe. Mix a drop of red and black food coloring into the frosting to make it a pinkish gray brain color. Using the pastry bag, pipe the frosting in a squiggly pile on half of each Cupcake top (brains have two hemispheres, you know). Now pipe the frosting in a squiggly pile on the other half of the Cupcake top.
Frosty Citrus Party Punch
2 cans (6 ounces each) frozen limeade or lemonade concentrate, thawed
3 cups cold water
2 cans (12 ounces each) lemon-lime soda pop (3 cups), chilled
½ pint lime or lemon sherbet (1 cup), softened
Mix limeade concentrate and water in large pitcher. Just before serving, stir in soda pop. Pour into punch bowl. Float scoops of sherbet on top.
Cannellini Beans and Fougasse
½ of 410g can cannellini beans (14oz. can)
½ – 1 clove garlic, peeled
A little virgin olive oil
A little white wine vinegar
Small bunch of summer savory
Few slices of Fougasse (a French bread)
Using a pestle and mortar or a fork, mash a large a large handful of canned cannellini beans, add a little chopped garlic, and drizzle in extra virgin olive oil and a splash of white wine vinegar. Mix well with a small bunch of chopped summer savory leaves. Serve with griddled slices of fougasse.
Prosciutto and Ricotta Crostini with Honey Recipe
1 baguette, sliced on the diagonal into 1/2-inch slices
1 T. olive oil
1 C. ricotta cheese
1/2 pound prosciutto
2 C. arugula
2 T. honey
Preheat oven to 350 degrees F. Lightly brush bread slices with olive oil, and then bake in the oven for 2-3 minutes until the edges begin to brown. Spread ricotta cheese onto each toasted bread slice, and then top with a slice of prosciutto, arugula leaves and a drizzle of honey.
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)
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)
1 tsp. active dry yeast
1 tsp. sugar
4 1â„2 cups flour
2 tbsp. extra-virgin olive oil, plus more for brushing loaves
1 tsp. kosher salt
Cornmeal, for dusting
1â„2 cup minced kalamata olives
1â„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 1â„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 1â„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.
Creamy Potato Stacks with Garlic, Thyme, and Parmesan
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.