Archive for August, 2012

Goat Cheese & Hot Pepper Jelley

Goat cheese with hot pepper jelly appetizer

This is a great combination-Very tasty and so fast to put together

Fresh Goat cheese top with hot pepper jelley (some grocery stores carry these)

I like to serve this with “Trois Petits Cochons” (Three Little Pigs) Petits Toasts

0
0
0
0
0
0
0
0
0
or copy the link

Smoked Salmon with Horseradish Sauce

1 package of Sockeye Wild Smoked Salmon

Jar of Ducktrap River Traditional Horseradish Sauce of Maine (this sauce is wonderful. I’ve only been able to find it at Whole Foods so far.)

Fresh dill weed capers crackers, toasted baguette or panetini

Slice the salmon into whatever size fits on your crackers, etc. then top with sauce, dill weed and capers.

Delicious!

Looks elegant but it’s super easy.

Always a big hit!

0
0
0
0
0
0
0
0
0
or copy the link

Linda’s Appetizer

I call it Linda’s appetizer because she loves it so much that every time we get together she insists that I make this!

Ingredients:

• 1 good sized tomato (try to find the best for the season)

• Fresh Mozarella (either one large round ball or the smaller ones packed in water will do)

• Fresh Basil

• 1 ripe avacado (not too ripe but just starting to soften)

• Fresh garlic

• Freshly cracked black pepper

• White Balsamic Vinegar (white is a little less acidic than the regular and it doesn’t turn the rest of the ingredients dark)

• Extra Virgin Olive Oil

• Crusty baguette slices

One Sharp Knife

This appetizer looks the best in a decorative glass dish.

Slice the tomatoes and mozzarella into rounds Slice the avocado through to the pit around from end to end then hold it with each side in one hand and twist it open. It should be firm enough to then peel the skin off with your fingers.

Then slice it in rounds. Layer the tomato, pieces of fresh basil, mozzarella slice then avocado slice. Make a circle around the dish.

Chop one small clove of garlic and sprinkle over top. Drizzle the olive oil over all and then pour the white balsamic over (enough to make a bit of a puddle in the bottom of the dish)

Crack black pepper over all

Serve with sliced crusty baguette (for dipping in the dressing “puddle”)

0
0
0
0
0
0
0
0
0
or copy the link

Crispy Bacon Wrapped Breadsticks

From Laura Jacovitte:

This appetizer is so simple and guaranteed to impress your guests.  I get asked for this recipe all the time.  I have no idea where it originally came from…a friend of a friend of a friend, etc. 

 

1 Box Grissini breadsticks

1 lb thin sliced bacon

1/3 c. dark brown sugar

1 – 2 Tbsp chili powder, depending on how spicy you like it

 

1. Wrap bacon around breadsticks, from end to end.  If the bacon is too wide, sometimes I slice it in half lengthwise…you can save a little money that way too!

2. On a plate or shallow dish, combine the brown sugar and chili powder.  Roll the bacon wrapped breadsticks in brown sugar mixture.

3. Place breadsticks on a wire rack over a foil lined sheet pan.  Bake in a 400 degree oven for 20-30 minutes, or until bacon is crispy.  They will be quite soft until they cool.  Then will be caramelized, crispy, and delicious!

0
0
0
0
0
0
0
0
0
or copy the link

Everyone’s Favorite Green Salad

With Blue Cheese and Carmalized Pecans, with Poppyseed dressing This one is always a winner! YUM!

• 1 package organic baby greens

• 1 to 2 tomatoes (don’t skimp, try to find the best ones, even in off season. It makes a difference)

• 1 avacado (just starting to soften so it holds it’s shape and doesn’t make the salad soggy)

• Fresh Blue Cheese (I use 1/2 to 3/4 of the package if it’s around 8 oz.)

Caramelized Pecans: I usually melt about 3/4 of stick of butter in a non-stick pan then sprinkle white sugar in (enough to make is thicker but not dry) over medium heat, then add a couple of handfuls of pecans. You will have to turn them with a spatula and WATCH them closely as it is a fine line between carmelized and burned!

Put the greens in a pretty bowl and add the chopped tomatoes and chopped avacado. If you are preparing this ahead I would wait until the last minute to put the blue cheese and pecans in just so everything doesn’t get soggy.

There is something heavenly about the combination of these ingredients and this Poppyseed Dressing! Serve with Brianna Poppyseed Dressing (I have found that the others are not as tastey as this brand)

0
0
0
0
0
0
0
0
0
or copy the link

Sally’s Special Pineapple Coconut Carrot Cake

featuredpic02

(This is Sally Cevasco’s original recipe that was published in the King Arthur Flour 200th Anniversary Cookbook’s first publication) http://atastydish.com

• 1 1/2 cups vegetable oil

• 4 eggs

• 2 tsps. vanilla

• 1 1/2 cups sugar

• 2 cups King Arthur Unbleached All-Purpose Flour

  • 2 tsp. baking soda
  • 1 1/2 tsp. baking powder

• 1 tsp. salt • 1 TBS. cinnamon • 1/2 tsp. nutmeg • 2 1/2 cups finely grated carrots • 1 cup shredded or flaked coconut • 1 can (8 ounces) crushed pineapple drained • 1/2 cup chopped nuts Preheat oven to 350 degrees F. Beat together for at least two minutes the oil, eggs, vanilla and sugar. Blend the flour, baking powder, baking soda, salt and spices together. Add the liquid ingredients and stir just enough to blend them. Gently fold in the grated carrots, coconut, pineapple and nuts. Pour this batter into a lightly greased, 10 x 14 inch cake pan and bake for 35 to 40 mins., or a 9 x 13 inch cake pan and bake for 45 to 50 mins. Or you can use 3 round 9″ layer pans and make a tripledecker cake. After the cake is done, cook it completely.(If you are making the round layers let them cool five minutes in the pans then loosen them around the edges and turn them over onto a cloth covered cooling rack. Cream Cheese Frosting • 1/4 to 1/2 cup (1/2 to 1 stick) butter, at room temperature • 8 ounces cream cheese, softened • 1 tsp. vanilla • 3 1/2 cups (1-pound box) confectioners’ sugar • 1 cup chopped nuts (optional) • enough milk to make the frosting spreadable (usually a couple to 3 tablespoons.) Combine the butter, cream cheese and vanilla. Beat until light and fluffy. Add the sugar gradually, beating well. Stir in the nuts (and ginger if desired). Add milk, a very little at a time, until the frosting is a spreadable consistency. This makes enough for a large 10 x 14 inch cake. Optional: 1/2 cup minced candied ginger or 1 tsp. ground ginger (I don’t ususally add this but you might want to give it a try) http://atastydish.com

Please scroll down to comment and share!

0
0
0
0
0
0
0
0
0
or copy the link

“Spoon-up Eggnog”

This is a recipe that comes from an antique cookbook series by non other than “Betty Crocker”! Good ole Betty sure has some good recipes. I knicknamed this “A heartattack in a cup” which is self explanatory when you see the recipe.

I used to double it for the annual Eggnog Party.

• 4 eggs, separated

• 1/2 cup sugar • 1/8 tsp. salt

• 1/2 cup golden rum (I always use clear rum but it’s your call)

• 2 cups whipping cream, whipped Beat egg whites until stiff. Beat egg yolks, sugar and salt until very thick and lemon colored; stir in rum. Fold egg yolk mixture into whipped cream. Fold egg whites into egg yolk-cream mixture. Chill thoroughly.

Serve in cups, with spoons!

Sprinkle with freshly ground nutmeg

12 servings

YUM

0
0
0
0
0
0
0
0
0
or copy the link

Holiday Brie Cheese

Festive Brie Cheese Appetizer

• 1 triangle of brie cheese

• 2 tbsp. olive oil

• 1 clove garlic

• 1/4 cup parmesan cheese

• 2 tbsp. sundried tomatoes

• 1/4 cup fresh parsley

Put all except Brie cheese in a food processor or blender.Blend until just mixed. Cut off brine on cheese then coat all sides with this mixture. Serve with your favorite crackers, toasted baguette sliced or panetini This looks so festive because of the red and green! Happy Holidays!

0
0
0
0
0
0
0
0
0
or copy the link

“The TREE”

This has been a particular favorite of many friends at the Eggnog Party over the years. Once again, I don’t have the information from where this originated as it actually came with the tree shaped pan about 14 yrs. ago!

This recipe makes an enormous amount in a form pan in the shape of a Christmas Tree. My suggestion is that if you are making it for less than a crowd of 20 you might want to cut it in half and put it into a round pan and decorate like a Christmas ball instead of a tree.

·        Pesto, sundried tomato, goat cheese TREE

·        Cheesecloth

·        4 pkgs. cream cheese-softened

·        8 oz. Goat cheese-softened

·        15 Thin slices Provolone

·        1 1/4 cups prepared pesto

·        1 cup chopped drained sundried tomatoes packed in oil

·        1/2 cup Pine nuts, toasted

Wet a single layer of cheesecloth & squeeze dry. Line pan with cheesecloth, allowing cloth to extend over sides. Beat cream cheese and goat cheese until very creamy and smooth (about 5 mins.) Layer in prepared pan as follows:

·        2 cups cream cheese mix

·        5 slices provolone

·        3/4 cup pesto

·        5 slices provolone

·        1 cup cream cheese mix

·        chopped sundried tomatoes

·        Pine Nuts

·        5 slices provolone

·        3/4 cup (remaining) pesto

·        2 cups (remaining) cream cheese mix

Fold hanging cheesecloth over top. Regfrigerate several hours or overnight.

Unwrap top of mold. Unmold appetizer into serving platter, remove cheesecloth.

Garnish with roasted red pepper circles & star, fresh basil leaves & additional toasted pine nuts.

Serve with toasted French Bread slices (slice a baguette on the diagonal brush them with a little olive oil and bake for about 10 mins. in a hot 400° oven until browned and toasted crisp)

0
0
0
0
0
0
0
0
0
or copy the link

Peanut Blossoms

You can make any peanut butter cookie recipe (or if you must you can cheat and buy the dough ready to bake)

Remove cookies from oven and top with a hershey’s kiss while they are still warm.

Let cool before moving as the chocolate melts and can easily make a mess when it’s still soft. This has also been a big hit at the Eggnog Party each year

0
0
0
0
0
0
0
0
0
or copy the link
Designed by Free Wordpress Themes and Sponsored by Curry and Spice